Bourbon History
Wineries are well known for serving as holiday destination spots and weekend getaways for wine enthusiasts around the world. Napa Valley in California and the Bordeaux Region in France are among the most popular areas for their award winning wines that attract thousands of tourists every year. For whiskey drinkers the same can be said for visiting Ireland and Scotland where many of the best Irish Whiskeys and Single Malts are produced. However; as Bourbon is quickly growing in popularity many of those who enjoy America’s Native Spirit are flocking to the great State of Kentucky to explore the Bourbon Trail where over ninety percent of Bourbon is produced.
Kentucky being the birthplace of Bourbon Whiskey is known for having more barrels of Bourbon than people. There are over twenty working Bourbon distilleries in Kentucky which eight of the most popular distilleries (Four Roses, Woodford Reserve, Wild Turkey, Maker’s Mark, Jim Beam, Town Branch, Evan Williams, and Heaven Hill) are included in the Bourbon Trail. At each distillery visitors learn the history and how their favorite bourbons are made while participating in guided tours. Of course no visit would be complete without a free healthy sampling. Several distilleries that make up the Bourbon Trail are located in historic and scenic areas of Kentucky that have excellent accommodations and restaurants. Visitors should plan for at least three days to enjoy all the sites. For planning your visit I recommend you check out this website for more information about the Bourbon Trail.
Bourbon selections are limited in Korea and because not everyone may have the opportunity to visit Kentucky, I am creating our very own Bourbon Trail in Seoul to map out local bars and restaurants that offer Bourbon. Check out 10Mag.com again soon for the first leg of the Seoul Bourbon Trail.
Bourbon Spotlight…..Bulleit Bourbon
In 1987 Tom Bulleit produced the first barrel of the modern day Bulleit Bourbon using a recipe inspired by his great-great grandfather Augustus Bulleit who mysteriously perished in 1860 while transporting his whiskey from Kentucky to New Orleans. Today’s Bulleit Bourbon is distilled in small batches using a “high rye” recipe that blends 68% corn, 28% rye, and 4% malted barley, and aged four to six years in level 4 charred new American Oak barrels, and bottled at 45% alcohol by volume (ABV) or (90 proof. Smooth but bold, Bulleit has a rich and oaky aroma followed by hints of maple, vanilla, and spice riding on a smoky backbone. The finish is long and dry with a clean light toffee overtone.
Bulleit is rated among the best in class and has placed in the top 10th percentile of the world’s best whiskeys receiving Gold and Double Gold Medals from the San Francisco World Spirits Competition.
Overall I view Bulleit as an excellent Bourbon that is one of my favorites used for mixing delicious cocktails. Although it’s very affordable it can be difficult to find in Seoul. Enjoy Bulleit and mouthwatering BBQ at Linus BBQ in Itaewon. Be sure to try out the Baby back ribs or pulled brisket sandwich; both pair well with Bulleit.
