The Edukatorz (while of course promoting responsibility and disgusted by drunk driving) are fans of alcohol in general. As far as we are concerned, whiskey is the best of the liquors. However, it is often sadly misunderstood. Therefore, over the next few weeks, we are going to edukate the masses on the complexities of this glorious drink and discuss the different types of whiskey.

Bourbon is the quintessential American whiskey. The Edukatorz love bourbon, and can be relied on to have a bottle of Knob Creek or Bulleit on their shelves. At its most basic, bourbon is a whiskey distilled from corn and aged in charred oak casks.
Legally Speaking…
…bourbon was recognized by Congress in 1964 as a “distinctive product of the United States.” They outlined certain legal requirements to labeling a product “bourbon.” A bourbon must:
-Be made of a grain mixture that is at least 51% corn
-Be distilled to no more than 80% alcohol by volume (US 160 proof)
-May not be bottled at less than 40% alcohol by volume (US 80 proof)
-Contain no caramel coloring
-Be aged in new charred oak barrels
-May not be entered into the barrel at higher than 62.5% alcohol by volume (US 125 proof)
Further, if
-It meets the above requirements and is aged for a minimum of two years it may be labeled “straight bourbon”
-It is aged for less than four years, it must be labeled with the duration of its aging
-An age is stated on the bottle, it must be the age of the youngest whiskey in the bottle
Typical Production
The normal grain mixture (mash) for bourbon is 70% corn, with the rest being made up of barley, wheat, and/or rye. Usually the distiller will use a sour mash to begin fermentation. Now pay attention, there will be a test (or at the very least this will come up again as we discuss other types of whiskey): mash is whatever grain you’re fermenting to make your whiskey, and sour mash is when you use mash to start a fermentation that’s already been used in a previous batch. This helps to keep your whiskey consistent (in terms of pH levels, etc.) through different batches.
What you get after the mash is fermented is a clear spirit between 65% and 80% alcohol by volume. The distiller takes this mix and dumps it into the new charred oak barrels we mentioned earlier, and the bourbon picks up its color and a lot of its flavor from the oak. That’s why the older (aged longer) the bourbon, the darker the color.
After it’s taken from the barrels, bourbon is generally diluted with water to the appropriate alcohol by volume and shipped to the shelves at your corner store.
History
Bourbon is a uniquely American liquor. It derives its name from Bourbon County, Kentucky, and to this day most bourbon comes from Kentucky (although, paradoxically, not from Bourbon County itself).
There are conflicting stories and legends about the origins of bourbon. Some names attributed with the “invention” of bourbon are Rev. Elijah Craig (yeah, a Baptist minister… we like that one), George Thorpe, and Jacob Spears. The “inventor” of bourbon is kind of a moot point as far as the Edukatorz are concerned, however. It was a distillation style that took a couple hundred years to solidify, and it doesn’t really matter who called it bourbon first. The credit actually lies with Scottish, Scots-Irish, and others who settled in what would become Kentucky and started farming corn. There was way too much corn to be eaten, and corn wasn’t easy to ship in those days, so they (quite logically) made it into whiskey.
What You Should Be Drinking
There are a lot of good bourbons out there. As we mentioned previously, the Edukatorz generally keep Knob Creek and Bulleit as their table bourbon (yeah, we have table bourbon, what?). Woodford Reserve also makes some really good bourbon. Maker’s Mark, while popular, is overrated in our opinion. It’s perfectly acceptable if that’s the only one the bar has, though, which is too often the case. Jim Beam is appallingly bad and not to be drunk if you are over 21 years of age. Wild Turkey 101 proof is the drink of choice if you want to drink your problems away, because it is deceptively easy to drink and you will forget how many shots you had.
Perfect Manhattan
An Edukatorz’s cocktail of choice, the Manhattan is the old-school classy way to drink bourbon. While having your drinks “up” as opposed to on the rocks is (in the Edukatorz’s opinion) a waste of money and a risk to your clothing, the Manhattan is an exception because once stirred (or shaken, if you like weak drinks), it’s at a perfect dilution.
2 oz. bourbon (a Rob Roy is a Manhattan made with Scotch instead)
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
Dash of bitters
Stir, pour into chilled martini glass, enjoy.