By Bernie Lubbers
Whiskey professor Bernie Lubbers finds the heritage and strategy of making and promoting America's local spirit. Sharing his homespun Kentucky knowledge and outrageous whiskey adventures Bernie engages the reader with funny stories in the course of the booklet. The Whiskey Professor additionally enlightens with a heritage of the spirit, the and its legends. Readers can be overjoyed with bourbon and whiskey recipes for beverages and nutrition contributed by way of bars and restaurants.
The trip component to this revised variation of Bourbon Whiskey has been thoroughly up-to-date with the most recent scorching spots at the Kentucky Whiskey educate and Louisville city Bourbon path.
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Additional info for Bourbon Whiskey Our Native Spirit (2nd edition)
So bourbon can’t enter the barrel at anything more than 125 proof. The Jim Beam Rackhouse For small-batch bourbons or single-barrel bourbons, the proofs of the low wine and high wine are typically lower, leaving in more flavors and characteristics from the grains. The process of making all bourbon is the same, so if you do want to make a more flavorful, or “premium” product, you can really only change the grain bill, yeast strains, or bring it off the still at different/lower proofs or bottle it at higher proofs.
We were blown away, to say the least. I never thought that stand-up comedy would be a good entrée for a corporate job, but there it is. We were told by several of the judges that we won that year because we not only had the knowledge and passion for bourbon, but we did things in new and creative ways. I was particularly proud of that because we looked at it from the ground up. We even took a look at how we dressed. I didn’t think that wearing slacks, tie and sport coat was ever the way to go. My friends know that if I have a suit on, there’s probably a dead body in the room.
Aging is just as important to the final flavor of the bourbon as the distillation. You can take the same recipe, put it in two barrels at the same proof, and then bottle one after four years and the other after six years, and you will get two very different bourbons. This is where it really starts to become interesting. ) 62 • BOURBON WHISKEY If you’ve ever had moonshine (and you should once in your life), you’ll remember it being served in a mason jar with something else in it. There’s often fruit in it, like strawberries, cherries or a peach.