The 5 Biggest Bourbon Myths
Bourbon is undeniably on a major roll. Over the last few years, sales of the whiskey have shot up around the world. While we love that bars and stores now boast big selections of the spirit, we still hear plenty of misinformation about the liquor. So to set the record straight, we’ve debunked some of the most common bourbon myths. Cheers!
JACK DANIEL’S IS BOURBON.
The spirit is a Tennessee whiskey, not a bourbon. What’s the difference? Jack Daniel’s goes through a special charcoal-filtering process before it’s put into barrels.
ALL BOURBON IS MADE IN KENTUCKY.
While most bourbon comes from the Bluegrass State (according to the Kentucky Distillers’ Association, 95 percent of the planet’s supply is born there), by law the alcohol can be distilled anywhere in the United States.
OLDER BOURBON IS BETTER.
Nearly every week, we’re asked about super-premium and super-old bourbons such as Pappy Van Winkle’s Family Reserve 23 Years Old. Older bourbon isn’t necessarily better: If the spirit spends too long in a barrel, all you’ll taste is the wood.
YOU CAN’T ADD ICE AND MIXERS.
If you want to add ice, use a jumbo cube that chills thoroughly but melts slowly. Bourbon is also, of course, delicious in cocktails. We particularly like it in a simple and refreshing Presbyterian and the classic mint julep.
BOURBON IS MADE FROM A SECRET RECIPE.
While there are many bourbons on store shelves, there are just three basic formulas for making the liquor. Knowing which ones your favorites employ will help you discover new brands that you’ll also like.
This story was originally published at The Five Biggest Bourbon Myths. For more stories like this join Liquor.com and drink better. Plus, for a limited time get How to Cocktail in 2013, a cocktail recipe book — free! Join now.
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