Bourbon: the history of the American symbol

From the point of view of American laws, everything is in order here. After all, they stipulated that bourbon is a drink that can be produced only in the United States. And to this there are a number of regulatory explanations and limitations. Thus, the ground in order to consider it a symbol of the country, was legally prepared in the best possible way. But you can't tell your heart. After all, millions of immigrants who came here from all over the world, brought with them their customs and habits, habits and preferences. And, of course, their drinks. How could it happen that among the hundreds of alcoholic beverages on the shelves of their stores, their eyes began to linger on bourbon? And once you wanted to take, open and try this particular drink? And in the end to recognize its merits and priorities. Let's try to figure it out.

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More recently, the world press circled the message that the first batch of the famous bourbon entered the market. Jim Beamequipped with an unusual device. The tall bottle with the built-in tap was also equipped with a voice assistant, trained to answer questions related to the history of the Bourbons. But if you ask a question, the answer to which is unknown to him, then you will, without hesitation, be offered just to drink.

Since “Smart Jim” is provided with only minimal information, then, wishing to protect you from the temptation to get drunk seriously, we will tell this story in more detail.

History in brief

What's more interesting here is not how, but when. Scientists suggest that alcohol consumption can be traced back to the beginning of the Stone Age, i.e., approximately 10000 years ago. In November 2017, Unesco officially confirmed that the oldest find of pottery was discovered 50 km from Tbilisi, which contained wine made in 6000 - 5800. BC e.

Many tribes then might not yet know how to make fire or make bread, but they were already familiar with drinks. We can say that alcohol appeared due to ignorance of how to store fruits. They gradually deteriorated and released juice, which fermented, leading to the formation of alcohol. And ancient people paid attention to the strange behavior of animals and birds that tried these products. And after using them, they themselves found their sensations so unusual that they began to try to reproduce them. Then they deliberately left the fruit or honey for a period longer than usual and, tasting them for control, determined the time when they would achieve an intoxicating effect. And with the advent of pottery, it became possible to make vessels for storing alcohol. Thus, experiments with fermented fruit juice led to the creation of wine, with grain - to the appearance of beer, and with honey - to the so-called. "intoxicating honey." Etymologists suggest that it was he who became the first intoxicating drink, since the word Methy in Greek and madhu in Sanskrit, it meant both “honey” and “intoxicating drink”.

Probably, these drinks and contributed to a situation where the world is mired in sin, and the creator was forced to arrange a flood. To start all over again. Only the righteous Noah with the inhabitants of the ark could be saved. And what? After all, he grows grapes again, makes wine out of it, gets drunk with joy and falls asleep naked in the dwelling. What astonishes his sons. It can be assumed that it is from this story that the Puritan view on alcohol consumption grows. Like, it always ends with drunkenness. After all, even if the righteous Noah, and he could not resist, then ...

But in ancient Greece and Rome this was treated differently. It was believed that wine brings joy, makes people open and sincere and frees them from anguish and worries. In Greece, there was even a special cult of the wine-making god Bacchus (Dionysus), later called by the Romans Bacchus or Liber. Often held peers and celebrations, accompanied by wine drinks. If you believe the ancient Greek historian Herodotus, the most important things the ancient Persians decided during the feast. But the very next day, decisions made under the influence of alcohol were asserted soberly. Conversely, all the "sober" decisions demanded further "refinement" of wine. Because the Greeks and gave us the word symposium, which meant "joint drinking", and the Romans famous aphorism in vino Veritas - “truth is in wine”, which became the motto of such events.

However, even then there were calls for moderation and abstinence. Even the famous Greek Pythagoras in order to cultivate a sense of proportion, invented a special mug for drinking wine, in which it is possible to pour it only to a certain point.

Gradually, an opinion was established, supported by clergy, that on the one hand, alcohol is a gift from God, given for pleasure and maintaining health, and on the other hand, drunkenness is a terrible sin. In other words: everyone should know their limits and never exceed them. And for the faint of heart, those same “Pythagorean mugs” that can still be freely bought in Greek souvenir shops would be just as useful. And even in our time, you can find a correct warning that “Drinking alcohol requires moderation and responsibility!”

It should be noted, however, that the wines used in those times had a fortress no higher than 10-12%, which meant that they could be consumed in diluted form instead of water, which became especially important in places where rivers or lakes could be polluted According to the Justinian Codex, soldiers of the Roman Empire received daily about a liter of such a drink. Therefore, the Romans and transported with a vine, and planted it wherever possible.

Gradually, with ever-increasing demand, there was a need for more strong drinks. On this task for a long time worked the best researchers, pharmacists and alchemists. Observing nature, they noticed how water evaporates under the rays of the sun, water vapors are formed, which, cooling down, return to earth in the form of precipitation. This is the task: to reproduce the water cycle in miniature and it was necessary to solve it technically, that is, to create a distillation apparatus and thereby distill the liquid.

It is believed that the Arabs were the first to achieve this, and their chemist Al-kindi described the distillation of wine in the IX century. This was reflected in China, and then from the Middle East, this knowledge spread to India, Egypt, and then to Europe. The Arabs who settled in Andalusian Cordoba, already combined their skills with the work of the ancient Greeks, and thus helped to find the right solution. The basis of the distillation was a simple truth: when heated, water boils much slower than alcohol. Consequently, as soon as it begins to evaporate, it should immediately be caught, diverted to another container, and wait for the appearance of condensate.

And in the XVI century, the monk Basil Valentine makes a revolution in the production of alcoholic beverages. He lowers the outlet tube into cold running water, thereby anticipating the appearance of a condenser. And to increase the strength of the drink, offers to do the distillation again. The second important event in this production took place already in the XIX century, and received the name - rectification, or in translation from Latin - correction. The fact is that with ordinary distillation it is not always possible to get rid of a large amount of associated impurities and get pure alcohol. In 1813, the French engineers Adam, Berarom and Perrier were invented by the so-called. continuous distillation column, which became part of the production of pure alcohol. But in order to get trademarks in the form in which we know and love them today, it will take many more years.

About alcoholic beverages

They are made in almost all countries of the world. And in each of them, over the course of many years, their own traditions and preferences have developed. Thus, in the Czech Republic and Belgium beer is in greatest demand, in France - grape wines, just as in Japan, rice wine is sake, and in Russia - vodka. With such a huge number of drinks, it is extremely difficult to classify them. Perhaps, according to the method of their production: some are produced using the fermentation procedure, and others using distillation. Or by the type of raw material from which it is prepared: from grapes, fruits, berries or grains. There are also completely exotic drinks that do not fit into any qualifications. Such as kumis - made from fermented mare's milk, or mezcal - from the fermented juice of blue agave (well known in Mexico), etc. But even among them, chicha occupies a special place. To make it, Peruvian women chew corn, then spit the liquid into flasks of warm water, where it is left to ferment, and then poured and served in pumpkins.

However, most often alcoholic beverages qualify depending on the strength. They are divided into three main criteria:
a) low alcohol, in which the content of ethanol does not exceed 8-10%. These include kvass, beer, braga, cider, etc .;
b) medium strength drinks containing less than 30% ethanol. These are various wines, champagne, mulled wine and liqueurs;
c) And strong drinks with an ethyl alcohol content of more than 40%. Among them are such famous as vodka, gin, brandy, brandy, rum. And also whiskey and bourbon.

Let's talk about the latter in more detail. The fact is that for centuries the dispute has not subsided over who owns the palm in the matter of the invention of whiskey - the Irish or the Scots. The word itself comes from the Celtic uisge beathathat in translation means "living water". This is the "water" the Irish call Whiskey. This writing is followed in the USA. But the Scots, so as not to look like rivals, denote their products Whisky, and after them Canadians and Japanese. The story of its appearance is rooted in the deep past. The Irish are convinced that when in the V century AD er St. Patrick arrived with missionaries on their “emerald island”, then, besides expelling poisonous snakes from the country and converting the islanders to the true faith, he also brought writing and secrets of whiskey production - “fire water”.

Now it is already well known that the written language existed in the country long before its arrival, and there were no snakes anymore. But about the whiskey legend continues to live. After all, it was with this drink that the Irish entered the international market, already in 1608, when they received the first trade patent from the English crown. A Scots distillation process became known through the Crusaders, who learned about it from the Arabs who lived in the Middle East. However, missionaries and monks initially used whiskey only as medicine. Over time, the peasants appreciated this drink and began to produce it on farms, and then in factories.

The resulting drink was called the "water of life" (uisge beatha), and the first written mention of it dates back to 1494. During the XV-XVII centuries, it resembled moonshine. After all, they drank it immediately after distillation. Neither time nor patience was enough for aging the drink. In 1579, the Scottish Parliament allowed the production of whiskey for nobility and nobility, and in 1822, it already legalized all distillers.

The technologies used today for the production of whiskey are very similar.

For example, one of the differences is that the Scots used only barley as the source material, and in other countries also cereals. So, the barley is sorted, cleaned and dried. Then soaked and left to germinate. Here is the germinated grain (potlod) goes to the drying chamber in special chambers. In Scotland, dried with smoke from burning peat. This is exactly how “smoked grain” turns out, a drink that has a characteristic smoky iodine-peat flavor. This "smoky" product is most often called scotch (scotch). His idea was largely borrowed from the Brewers. For example, in the German Bamberg "smoky beer" (Rachbier) produced since the XV century. So, after drying, the obtained flour is mixed with hot water, kept for a day, yeast is added to it and left to ferment for a couple of days. Then, as we already know, it is passed through distillation apparatus, and the resulting alcohol is diluted with distilled water to the desired strength. And kept in oak barrels. Spanish sherry barrels were considered the most suitable. Whiskey after staying in them acquires the characteristic properties: it darkens, becomes softer and gets additional aroma. And before spilling, it is filtered through paper membranes. And that's all. Now the whiskey is ready for use. It remains only to hope for the fulfillment of the desire of the great Scots Robert Burns:

“So let the end of time
The bottom does not dry out
In the keg where John is bubbling
Barley Grain!

Alcoholic beverages in America

As time passed, many people from Scotland and Ireland immigrated to America for religious and political reasons. Among them were whiskey makers who immediately began producing it in their new homeland. Of course, some of the indigenous Indian tribes also had their own drinks. The Papago, who lived in southern Arizona, made wine from the saguaro cactus. The Apaches, who lived in New Mexico, and the Hurons - from fermented corn. The Coahuiltecans of southern Texas made intoxicating drinks from the agave plant by mixing it with red mountain laurel beans. And the Cherokees in Carolina produced fermented drinks from various fruits, and even cider from tannic bearberry berries. But most often they simply used the narcotic plant “Datura”. It should be noted that the whites who came here had little interest in these achievements. Vice versa. Most American Indians were introduced to alcohol through contact with whites. At first, early colonists offered them alcohol as a gesture of goodwill. But it soon became a commercial commodity and was used in exchange for furs, land and sexual services.

These first contacts with Europeans served as the birth of the “firewater myth” or legends about the inability of the Indians to tolerate alcohol.

However, everything was much simpler there: when testing the drink for strength, they sprayed it on the fire. It was worth buying only alcohol that flared up on the fire or “hot water.” But the development of its production in the country was not associated with the Indians, but with the ever-increasing number of new settlers. It was a means of salvation from scurvy and cold. On cold winter evenings, the whole family, including small children, gathered around the table around a bowl of punch or apple cider. When the quality of water in reservoirs was low, drinks made from fruits and herbs partially became its full replacement.

The Germans who arrived in the country brought with them the culture of brewing, which soon became widespread. Alcohol was considered so beneficial to health that life insurance cost a non-drinker 10 percent more than a drinking client. The most common drink in colonial times was rum, which because of its cheapness forced French brandy out of the market. It was made from molasses, delivered from the islands of the French West Indies, where they cultivated sugar cane. Naturally, the British sugar manufacturers began to protest, and in 1733, the British Parliament passed the “Molasses Law”, imposing duties on French molasses. At the same time they hoped to kill two hares, i.e., to achieve also a reduction in alcohol consumption. And they drank a lot.

For example, in 1758, George Washington distributed free galleries of rum, 28 gallons of rum punch, 50 - wine, 34 - beer, and 46 gallons of cider during the elections to the Legislative Assembly of Virginia for free. It is surprising not the number of drinks, but the number of voters. They were all 2 people. However, this law of molasses, later replaced by the Sugar Law, together with the Act of the Stamp Duty and the Tea Law, eventually led to such an increase in discontent that was one of the important reasons for the American Revolution and the War of Independence. As the second president of the United States, John Adams, said: “I don’t know why we should be filled with shame, admitting that molasses was an essential ingredient of American independence.” However, the production of rum began to decline gradually.

The colonists moved farther and farther to the west, where the climate favored agriculture, and the grains produced there: barley, wheat, rye and corn immediately began to be used to make whiskey. And this combination: simple production, abundance of grain and independence from foreign supplies, and soon made whiskey the most popular alcoholic beverage. In 1791, in Pennsylvania there were more than 5000 distillation cubes - one for every 6 population. Therefore, when the first US Treasury Secretary, Alexander Hamilton, was looking for ways to cover public debt, he decided to start with the introduction of the excise tax on alcohol. The freedom-loving farmers in Pennsylvania were outraged and refused to pay. The more the authorities put pressure, the more fiercely they resisted. Attacked tax collectors and destroyed their documentation. They settled accounts with those who agreed to pay taxes. Ultimately, more than 6000 armed farmers set up camp near Pittsburgh in 1794, and were dominated by demands for a possible withdrawal from the United States. President Washington respected the producers of whiskey, because he himself was not averse to drink, and at the end of his life he even arranged a distillery in his estate.

But the rebel farmers became a direct threat to the foundations of the state, and he sent to their suppression a militia detachment numbering about 13000 people. It all ended in the fact that the instigators were brought to justice, and two were sentenced to death. True, the president still pardoned them. And although the amount of tax was reduced, and soon it was completely canceled, but this business was dealt a serious blow. Many small entrepreneurs closed their businesses, and some of them moved to Virginia and Kentucky, where the law was not yet so cruel. But as time went on, the demand for alcohol continued to grow, and everything soon returned "full circle." Moreover, the number of pubs, where it was possible to spend the evening in a warm company, was increasing every day. Soon the adoption of a pair of whiskey mugs a day became familiar to many. Moreover, they drank alcohol from early morning until late evening, like tea in England. This was even something of bravado: after all, we are not in the puritan Old World, but in a free country.

And since during the war, soldiers of the Congressional troops were given a daily portion of whiskey, after its completion, its daily consumption began to take on ever-increasing proportions. The women were the first to sound the alarm. Who wants to have a drunkard in the house? This is how the anti-alcohol movement began to develop, the main participants of which, in addition to women's organizations, were religious radicals represented by Puritans and Protestants, as well as various societies fighting for a healthy lifestyle and social movements for the purity of the nation. Over time, their protests became so strong that a number of states even began to pass anti-alcohol laws. But in general, its representatives in society performed the function of such freaks, who were treated condescendingly. Like, “the dog barks, but the caravan moves on.” But then the First World War broke out, and in the struggle of political parties for power, slogans about the need to intensify the struggle for “American ideals and spirituality” began to be used more and more often. Here the advocates of sobriety with their ideas about a complete ban on alcohol came to the fore. In the fall of 1917, whiskey production was banned throughout the country. In May 1919, beer production began, and in July an attempt was made to introduce Prohibition. US President Woodrow Wilson, aware of the dangers of hasty implementation of this poorly prepared law, vetoed it. But congressmen managed to bypass him. From 1920 to 1933, Prohibition was in effect in the United States.

Restrictions concerned only the use of alcohol in medicine, for religious purposes and as a technical alcohol in enterprises. Soon this led to the fact that a huge number of people were involved in the network of illegal production of alcohol, organized sales and smuggling. New terms and concepts have appeared. Munshiner (moon - the moon shine - light) or a bootlegger, working secretly at night. Bootlegger is an illegal alcohol dealer. Spikizi (speak easy - to speak quietly) - so called the emerging dens, where it was possible to order alcohol in a whisper. And since the “forbidden fruit is always sweet,” alcoholism also began to develop among women and children. After all, "light" drinks were not made. Illegally sold only strong alcohol of the lowest poshiba. These streams needed to be organized, directed and controlled, which led to the growth of mafia organizations and the struggle of clans for the huge profits brought by the illegal trade. And the “struggle for spirituality” and “political expediency” ultimately resulted in the direct material interest of the elites. The internal reasons for the adoption of the law will later be called:

— the desire to become a world exporter of wheat, since after the war and revolutions there was a shortage in Europe. So was it worth allowing valuable grain to be used to produce alcohol?
- growing enterprises at the peak of the industrial boom increasingly required a skilled workforce: disciplined and... sober;
- the developing automobile industry also needed exceptionally sober drivers;
— the pharmaceutical industry introduced new tonic drinks based on Colombian coca leaves to the market. Could they compete on equal terms with whiskey?
— beer production was mainly concentrated in the hands of immigrants from Germany, a country that was an enemy of the United States in the First World War. So closing this business was regarded almost as a patriotic act. Etc. and so on.

So, you can easily imagine how relieved everyone was when the day of the repeal of Prohibition arrived. They say that even President Roosevelt said in his hearts: “Now America needs a drink!” — and the first legal bottle of beer produced by a Washington brewery was sent directly to him at the White House.

But if we return to the main topic of our article, it should be noted that these two cruel and not fully thought out actions concerning the business of alcoholic beverages in 1794 and in 1919 have caused him enormous and irreparable damage. Think about these numbers: only during prohibition in the country was closed 236 vodka, 1092 beer factories, 177790 various pubs. And the main factories of the country could re-open and begin to produce their products only by the 40-th years of the last century. And if, since 1800, this industry has freely grown and developed, competing, restructuring and progressing in search of new technologies and brands, would anyone in America talk about Scotch or Irish whiskey today? This is the final touch to the results of the Dry Law. But ... it's all over. And ahead there is a story about the most interesting drink of the country. And this…

American bourbon

This drink really began to be produced in America and is one of its main brands, making up a significant part of all the alcohol exported by the country. In some years before 2 / 3. In fact, this is the next step in the development of the drink. Initially, the Irish people thought about the production of strong drinks from barley, using the experience of brewers. Then the Scots suggested making malt from barley and smoking it. And the Americans added corn to barley and got their original product. In order not to be confused in the definitions, let's say at once: every bourbon is whiskey, but not every whiskey can be bourbon. So what are their main differences?

Let's start with a popular legend. She is associated with the name of the Baptist priest Elijah Craig, who in 1789, moved from Scotland to Bourbon County, Kentucky. The district was named after Louis XV of the Bourbon dynasty, who greatly helped the new settlers in their struggle against the English crown.

In his spare time, Craig tried to brew whiskey from local barley. But something he did not succeed. Once he was summoned to a nearby town for a sheriff's funeral, and there, during prayer, he drew attention to the huge fields planted with corn. And Elijah decided to replace barley with it. The resulting drink he poured into the old barrels of fish, after having carried out their roasting, to eliminate the old smell. His parishioners could not allow the thought that their pastor could just be a miser. And therefore the legend has received circulation that barrels have burned out from a casual fire. After some time, he supplied these barrels with the marking "Bourbon, Kentucky" and sent them to New Orleans. There, in the establishments on Bourbon Street, the drink was received with great success. Whether thanks to the markings on the barrels, or the name of the street in New Orleans, where he was then consumed with delight, but this drink has since been called bourbon.

Nowadays it is difficult to say what is true in these legends and what is invented. All that is certain is that a priest with that name actually existed, and that he was also the owner of a distillery. The use of corn in various drinks was known in these parts long before Craig. And the firing of barrels was used by winemakers back in the deep Middle Ages, so that alcohol would not absorb the unpleasant taste of sawdust. In addition, the ancient masters knew that, thanks to the crystallization of wood sugar, a light roast gave the drink an elegant vanilla flavor with added floral and fruity notes, while a medium roast enhanced the vanilla note, introducing new aromas such as coconut, almond or caramel. The strong one brought a rich aroma and taste of chocolate, cocoa and smoked meats to the drink. So here, too, Craig cannot be called a pioneer. Not to mention the use of whiskey production technology, which he was familiar with back in Scotland. One must assume that the legends about him simply concentrated the generalized experience of local manufacturers. This is reminiscent of the legends of St. Patrick in Ireland. Nothing fits there either, but this does not interfere with faith in him. And in the USA, many are firmly convinced of the truth of these legends, and the company Heaven Hill even released special long-aging bourbons - Elijah Craig, in honor of Reverend Elijah Craig, the father of the Bourbons.

So, what are the main differences between bourbon and whiskey? First of all, in raw materials: whiskey is made from barley, wheat and rye. Classic bourbon, at least 51%, consists of corn, the remaining 49% comes from rye, wheat, and less often barley. Corn began to be widely used in the production of American alcohol due to its low cost and good yield. The following difference: in production technology. The preparation of whiskey begins with the difficult work with barley. As you already know, it requires soaking, germination, drying, flaking of grain, etc. In the production of bourbon there is nothing like that. Corn kernels are simply crushed and filled with water. Then the mixture is boiled, and the wort is obtained. Later malt is added to it - barley or rye, and from the previous yeast they add yeast (only natural, wine). After fermentation, the mixture is distilled (distilled). And then insist in barrels. That's all.

This technology of its manufacture is one of the main features, since it is exclusively an American invention, which is a national treasure. So, according to the Federal Standards of Identity of Distilled Alcohols, in order to bear the name "bourbon", whiskey must have the following main qualities:
• To be produced in the United States;
• Produced from a mixture of cereals, in which the share of corn accounts for at least 51%;
• Aged in new burnt barrels made of American oak for a period of three years or more;
• Bottled at 40% or greater.

Bourbon, complying with these requirements, aged in a barrel for at least 2 years, not containing dyes, flavors or other impurities, can be called "honest." Bourbon, the aging period of which is less than 4 years, is considered young and must contain information about the term on the bottle.

But federal standards consider only technical components, and the attractiveness of the product is based not only on them. What else makes bourbon unique? The fact is that the state of Kentucky and part of the state of Tennessee lie on a huge layer of limestone, thanks to which water is filtered and saturated with calcium, which is necessary for good growth of yeast. By the way, it is thanks to this water that horses from Kentucky are famous, because calcium is so necessary for the growth of bones. Kentucky racers often win at world-class races. This particular spring water is used for the production of beverages and gives them a special taste and purity, being the so-called. "Blood of whiskey." We can not say about the mild climate of these places, located on the border of mountains and valleys, where they mature famous drinks. One more thing. For the fermentation of whiskey need special yeast. Bourbon, on the other hand, ferments on “sourdough” - a mixture obtained during the preparation of the previous batch of beverage, which contains active yeast. Therefore, the taste of the drink is constant, since each new drink is a continuation of the previous one, thereby making a peculiar connection between the times.

More about the Bourbons

In 1964, the US Federal Law was passed, securing the status of national wealth for bourbon. It was then that the very standards according to which the drink could bear that name were officially approved. And in 2007, the Senate declared September the National Month of Bourbon, which served as the impetus for the organization of the annual “Bourbon Festival” in Bardstown (Kentucky), which bears the unofficial title of the “capital of bourbon”. This Kentucky Bourbon Festival brings together the best distilleries of the country so that they can, in all its diversity and splendor, demonstrate it to all connoisseurs of the drink. The festival also boasts an extensive cultural program with concerts by country stars and master classes by culinary virtuosos. You can also see traditional competitions in high-speed rolling of bourbon barrels here. But the most interesting thing is the opportunity to travel along the “Bourbon Trail” (The kentucky bourbon trail) in the framework of the excursion tour to visit the local distillery, which produces the most famous bourbons of the country. We will tell about some of them.

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Jim Beam (Jim Beam). One of the most recognizable bourbon brands in the world, whose sales are constantly increasing. In 1788, the founder of distillery, Jacob Bim, acquired land in Clermont (Kentucky) and proceeded to the production of whiskey. He sold the first barrel after 7 years. He was from a family of German émigrés, who changed their last name here. Boehm on the beam. The work started by him was then continued by his son and grandson. The name that the firm now bears is given in honor of Jacob's great-grandson - Jim (James) Beam, who headed the family business in 1892. In 1934, having gone through the era of Prohibition, Jim resumed production with his son. In 1987 Jim Beam bought out many national brands, including Old Crow, Bourbon de Luxe, Old Taylor, Old Grand-Dad and Sunny Brook. Currently, the company also produces brands Baker's, Booker's, Jakob's Well, Bourbon De Luxe, Old Crow, Knob Creek and Basil Hayden's. In fact, they produce two thirds of all bourbons in Kentucky.

And one more interesting detail. It is widely known that during the aging of alcohol, part of it evaporates from the barrel through the microscopic pores of the tree, and is called the “angels’ share ”. In company Jim Beam invented the technology of extracting bourbon, absorbed into the walls of the barrels during his many years of aging. This drink got the name Jim beam devil's cutor "devil's share." If we consider that its fortress reaches 90%, then it fully corresponds to it.

Heaven Hill (Haven Hill or Heavenly Hill). It occupies the second position in the production of bourbons in the world. The company was founded by the Shapiro brothers in 1935, after the repeal of Prohibition. Having built a distillery in the town of Barstown (Kentucky), they decided to name it in honor of a local hero. William Heavenhill, who became famous in the wars with the Indians. However, when registering the company, careless employees made a mistake and wrote down the name in two words - Heaven Hill. It turned out surprisingly euphonic name - "Paradise Hill", and the brothers decided to leave it. In 1946, they invited Earl Beeme to their place, who went to them with Jim Beam Company, did not break family ties. So the Beams’ professionalism was added to Shapiro’s business acumen. This tandem has survived to this day, passing on their skills from generation to generation - sons and grandsons. And the companies, despite competition, work and support each other, exchanging equipment and alcohol.

In 1996, George died, the last of the Shapiro brothers. With him went not only the era, but also their first production. In the autumn, as a result of the fire, not only the plant but also 7 warehouses with 30 millions of liters of products burned down. In the history of Kentucky, it was one of the biggest disasters that destroyed more than 2% of all whiskey stocks in the United States. It seemed that it would lead the company to a complete collapse. But she survived. Reoriented, began to additionally produce rum, gin, liquor and other products. However, in the warehouses of their new production under Louisville and now continue to be maintained 900000 barrels with bourbon.

Four Roses (For Roses or Four Roses). One of the most famous bourbons in Europe. More popular abroad than in America. How could this happen? The foundations of the company were laid by the family of Rufus Rose, who began producing this drink in Louisville in 1885. And he was named after the four Roses: himself, his wife and two children. However, in 1888, he sold his business to Paul Jones, who tried to take credit for the creation of bourbon, but failed. Then a legend was invented about how Jones once wooed a beauty from the south. Not wanting to rush into a decision, the southern woman promised to answer him at the next ball. As a positive response, her dress should have had a boutonniere of four scarlet roses. Paul had a happy ending. To perpetuate his feelings, he allegedly named bourbon - Four Roses. So this beautiful legend, as a symbol of love, flourishes to this day. Therefore, in love men and women often choose this drink as a gift to a partner.

But Jones was not only enterprising in this. He bought one of the plants in Frankfort, which owns permission to produce alcohol as medicines, and until the repeal of Prohibition Law Four Roses took place on the shelves of pharmacies, next to the means of cold and weight loss. We can safely say that the "roses" were then the best-selling medicine in America. And during the years of fascination with westerns and cowboy trends, the company released an advertisement with the image of cowboys and a slogan: “One midday, two trunks, three shots and four roses”. What allowed later to transform it in accordance with the main legend of the company: "One meeting, two glasses, three toasts and four roses." However, in 1943, the entire company and brand rights Four Roses becomes the property of the concern Seagram Company Limitedwho decides to reorient the business to Europe and Asia, actively promoting Four Roses as a leader of American sympathy. So the European market was conquered. But times are changing, and the Four Roses are beginning to gradually return to their native land. We must assume that soon we will see them on completely different counters than the pharmacy ones.

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Wild Turkey (Wild Toki or Wild Turkey). One of the most popular in the USA. The most famous is its version with the alcohol content 50,5%. He liked the authors of hundreds of popular books and religious films. At least, the heroes of the films "Rambo: First Blood 2", "Fear and Loathing in Las Vegas", "Rescuer", "Color of Money", "Bad Policeman" and others are happy to spend time with a glass of this particular bourbon. And it becomes clear why when the heroes of Stephen King’s novel “It” ordered whiskey, the bartender answered: “I usually serve everyone Four Rosesbut for you, I think, would be better Wild Turkey».

The founders of the company are Irish brothers Ripy, in 1869, they opened their own distillery in the town of Lawrenceburg (Tennessee). When the “Dry Law” years were over, the production of alcohol was resumed by the corporation. Austin Nichols. And only 7 years later, bourbon acquired the name by which it became known, and its label was decorated with the image of the most popular bird in the country - Wild Turkey. Allegedly, in 1940, Thomas McCarthy, an avid hunter, was the master of distillery. Naturally, at this event he always took with him a few bottles of bourbon produced by him. So gradually shooting turkeys and the consumption of bourbon after it became for the company of his friends a peculiar tradition. And even if the hunt was unsuccessful, Wild Turkey ("Wild Turkey") was still with them. So bourbon got its name. The technology of its preparation is kept in the strictest confidence. It is believed that its unique taste is primarily associated with a high content of rye in the composition of the drink and the fact that the fermentation of raw materials and distillation are carried out at the lowest possible temperature.

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Now it is necessary to tell about some of the drinks, which are essentially bourbon, nevertheless call themselves whiskey.

Jack Daniel's (Jack Daniels). The most popular American whiskey in the world - the annual sale of more than 90 million liters. In 1866, Jasper Newton Daniel, who emigrated with his parents from Wales, registered the first factory for the production of whiskey in Tennessee, near Lynchburg. Despite the age of twenty, he managed to make his bourbon quite famous. His admirers were such famous people as writer William Faulkner, actor and director John Houston, President Winston Churchill. And the legendary singer Frank Sinatra, who called the drink "the nectar of the gods," was even buried with a bottle Jack Daniel's Old No.7.

About why the most popular brand is the seventh number, there are many legends: from the number that brings good luck, or the number of mistresses, to the numbering of the best recipe. But Peter Crassus, in the biography of Jack Daniel, points to more prosaic reasons: “Because of its location in Tennessee, Jack’s factory received the registration number 7. When the financial department combined several areas, the plant received the 16 number. Jack did not want to embarrass his customers with a new label, as he was in conflict with the authorities. Therefore, he began to use the inscription Old No. 7, or “Old 7 Number”. In 1880, Jack was joined by his nephew Lem Motlou, who persuaded his uncle to sell whiskey not in barrels, but bottled, which was much more convenient during their transportation. And in 1895, Daniel saw a square bottle.

She liked him so much that since then whiskey Jack Daniel's They are poured only into such containers. Until 1941, the drink was called bourbon, but then the state government decided that the drinks they produced should have a geographic reference. So it became known as “Tennessee whiskey.” The reason for this was considered to be some change in production technology. Although Jack Daniels is made from corn, which makes up 80% of its composition, the remaining 20% ​​is barley and rye. And the barrels used are oak, completely new. The only difference concerns the bottling technology, with the drink filtered through charcoal. Tourists visiting the distillery Jack Daniel's Distillery in Lynchburg, this is demonstrated in detail, starting from the moment of burning maple logs. The resulting maple coal is then filled with huge column filters to a height of up to three meters, and then the products are filtered through this coal for a week. As a result, the drink is much softer than traditional bourbon brands. This filtration through maple coal distinguishes Tennessee whiskey from traditional bourbon production technology.

Maker's mark (Makers Mark or Mark Masters). Premium class beverage, manufactured from 1958 on the oldest known distillery. However, the history of the production of alcohol by this family dates back to the XVIII century, when the Samuels moved here from Britain. Starting the production of whiskey in 1840 year, they were forced to close it with the introduction of the Dry Law. However, in 1953, Bill Samuels decided not only to resume the business, but to create a unique bourbon. He acquires a distillery in the town of Loretto (Kentucky), which in 1980 will be declared the national historical heritage of the country. And Samuels, in order not to bind himself with tradition, burns the whiskey family recipe, contemptuously calling him pedestrian (mediocre).

Experimenting with various grains, he even baked bread in search of the right proportions, varying the ingredients and their quantities. And yet creates a new grain mixture for bourbon, consisting of yellow, sweeter corn, red winter wheat (instead of rye) and malted barley in proportions of 70% to 14% and 16%. From this moment the life of the new bourbon begins, although Samuels will make some more changes to the traditional production technology. But the unique drink required a special name and design. And then Marge, Bill’s wife, appears on stage. Being keen on collecting antique bottles and flasks, she was familiar with the fact that famous craftsmen put their mark on the product. And she invited her husband to put the creator’s mark on the bottle - the seal of the master (Maker's mark).

Thus was born the name of the drink, and the bulging stamp S IV on the bottle, as a sign that bourbon was released by the fourth generation of Samuels. In fact, they were the sixth generation, and the inscription was supposed to be S VI. But, whether Marge was left-handed, or, while composing the Roman numeral, she simply made a mistake, but she wrote the unit from the wrong side. But Bill didn’t want to change anything any more, especially since Marj had invented an unusual bottle shape, more similar to cognac, filled with a neck and cork with red wax, as well as a label that produced the impression of a leaf that had turned yellow from time to time. The special appeal of the product gives and its limited edition. Annual party Maker's mark Do not exceed 20 barrels. At the same time, the maturity of a drink is determined not by date, but by taste: the master, trying the drink, decides whether it is possible to pour it. Timing can range from 5,5 to 8 years.

Creating a unique brand, Samuels tries to distance himself not only from bourbon (although in fact it is such), but also from traditional whiskey. Therefore, the label causes whiskey Unlike whiskey other American manufacturers. And yet on this bourbon-temple field, he considers his products to be his main competitor Jack Daniel's and can with respect to them afford an ironic tone. So, their advertising agents managed to find a man named Jack Daniels, take a picture of him with a bottle of his drink and sign an old-style black-and-white photo: Jack Daniels Drinks Maker's Mark.

Now the questions arise: what is bourbon made from, how and with what? The main thing is to never drink from glasses or glasses. As a rule, they use massive low glasses with a thick bottom - “tublers”, with a volume of up to 200 ml. They say that they were invented by the inhabitants of the Wild West. Since the dishes constantly broke during brawls, the cowboys began to saw off the lower parts of the bottles and use them as glasses. That's why they are called: old glass, or "old glass". It is also good because it maintains the temperature of the drink longer. It should be within 18-22° C. At a higher temperature, the taste becomes harsh, and if it is too cool, it loses its aroma. They pour a maximum of a third into the glass, and then begin to drink, sipping slowly, enjoying every sip of the drink. Of course, if you have several brands of drink and you want to taste them, then it is better to take a thin tulip-shaped glass. Then you will be able to evaluate both the color and the concentration of aroma at the exit. With all options, you should first hold the glass in your hand for a few seconds, warming it with the warmth of your palm. Then smell the drink. Depending on the type of bourbon and how it's aged, you may notice flavors of vanilla, old wood, tobacco, chocolate, raisins, or caramel. Next, take a small sip, during which the liquid is held in your mouth for a few seconds. And then you can complete the ritual.

In Scotland, they even created a special set of rules, which later gained worldwide recognition, and was called “5S". He, as you might guess, consists of five stages: Sight (admire) or appreciate the color, Smell (inhale) or smell Swish (savor) or sip and taste, Swallow (swallow) or take the first sip and Splash (dilute) - sip or dilute with water to fully develop taste and aroma. But we are not professionals, and we are not at all obliged to follow the ritual literally. But we must remember that neither whiskey nor bourbon should ever be drunk in one gulp. In this case, it becomes absolutely irrelevant how refined both the food and the drink were. The taste will still be lost. And about food. Experts say that the drink should not be taken before meals, and generally speaking, you should not have a snack either, since all the aroma and taste sensations are lost. However, there is nothing wrong with trying a little food after a few sips. Even the Irish love to drink whiskey with salmon, oysters, smoked salmon, baked meat or poultry. Americans more often snack on whiskey with fruit and chocolate. So, everyone has their own taste here. And if you also have a cheap drink (diluting strong whiskey is showing disrespect for it), then you don’t mind drinking it with ice.

Despite the fact that the tradition of adding ice to whiskey was invented by bartenders so as not to top up the client’s alcohol. After all, visually the volume of the portion does not change. So it's better with cola or in a cocktail. In general, real lovers are sure that the cocktail is also a traditionally American invention. At least, the writer Fenimore Cooper claimed that the first cocktail was prepared in the 70s of the XNUMXth century by Elizabeth Flanegan, a sutler for General Washington’s troops. One day she served the officers a drink of rum, rye whiskey and fruit juices, decorating the glasses with feathers from the tails of fighting cocks. One of the officers, being French, immediately exclaimed: “Vive le cog's tail! ”(“ Long live the rooster's tail! ”). Everyone liked this phrase so much that since then the drink has been called a “cocktail”.

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So, whiskey and bourbon are designed to be drunk slowly, in pleasant company, over a slow conversation, gradually relaxing and listening to what each drop of them is telling, which once absorbed the aromas of a living tree and now transfers them to you . Like the old joke: “Do you have a minute to talk about the meaning of life? - No. - Okay, then let's take the long way. Let's drink!". And now you are already settled in cozy armchairs, there is twilight all around, the blues are playing quietly in the distance, you are warming a glass of bourbon with your palms and having a quiet and intimate conversation. First, you try to show erudition and remind us that the famous singer Frank Sinatra loved to repeat: “Alcohol is most likely man’s most dangerous enemy, but as the Bible teaches us, we must love our enemies.” And then you can move on to simpler jokes: “If you have to choose between Parkinson’s and Alzheimer’s, then you should choose Parkinson’s. It’s better to spill a little bourbon on your pants than to forget where you put the whole bottle.” And outside the window the pleasant evening is slowly fading away. You have bourbon in your hands, and how can you resist talking about this wonderful drink? About corn, which is its main component and is often called maize here. Spring water and the amazing climate of Kentucky and Tennessee. The technology for making the drink, which was invented in America, and the leaven, passed from product to product over the centuries. About American oak barrels in which the drink is stored, fired in a special way. And of course - that the amazing drink bourbon can only be produced in the United States and is its pride, national treasure and one of the symbols of the country. And since it’s customary to celebrate the New Year only with those you love, don’t forget to invite your already favorite Jim Beam and Jack Daniels to the table. Because he…

By the way, this should definitely be mentioned. Without delving into various linguistic disputes, we note that the words “whisky” and “bourbon” are usually used only in the masculine gender. And therefore, if you happen to have a glass of bourbon in your hands, you shouldn’t say, as if you were knocking back a shot of vodka: “It’s good!” Or taking a sip from a glass of wine “It’s good!” But only with respect and pride - “Well done!” How could it be different with real bourbon?

This article by our author, journalist Leonid Rajewski is part of the “History
American characters. "

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