Wendy & Rich 0:01
Coming to you from the Freedom Federal Credit Union Studios, Hartford County Living presents Conversations with Rich Bennett.
Rich Bennett 0:28
I
just love bourbon. I love a good old fashioned and I love to experiment with them. I really never was a bourbon fan and I have to thank Mike Ondayko for that. He told me about bourbon when I worked with him years ago at a local radio station, 100.7 the bay and ever since then I had to try it and I just I fell in love with it.
But I wanted to do an episode for the history part because you know, with bourbon it has a lot to do with America. So whether you're someone who enjoys a glass now and then or you've just heard people talk about it like it's some kind of sacred ritual, there's episodes for you because bourbon isn't just a drink. It's history, it's storytelling. And honestly, it's one of the most misunderstood spirits ever. So today, I'm going to break it all down. Where it came from, how it became what it is, and some of the biggest myths and misconceptions that people still believe. So bear with me, as I grabbed my glass and I had to pour a special bourbon at my neighbor bud crutchmore got for me. So I'm basil heating, subtle smoke and, oh man, to smell it, I just let you know I have it poured in a Glenn Karen glass. It's not an old fashioned. This is neat. But you can, mmm God, the tune is a little bit of caramel in there.
Nice and smooth. Real smooth. All right. So let's go back way back. Late 1700s, early America, you've got settlers, many of them, Scott's and Irish. Moving into places like Kentucky, and they brought something with them knowledge of distilling whiskey. Back in Europe, whiskey was mostly made from barley, but here, corn was everywhere. And that changed everything. Corn was easier to grow, easier to harvest. And in a lot of cases, cheaper. So naturally they started making whiskey from corn instead. Now here's something interesting. This wasn't about creating a fancy product. This was about survival and practicality. Farmers had extra green. And green goes bad. Whiskey? Whiskey last. Whiskey sells. Whiskey travels. So instead of hauling heavy crops, long distances, they turned it into something more valuable. That's really where bourbon begins, not as a luxury, but as a solution. Now let's talk about the name because this is where things get a little murky. Most people will tell you bourbon comes from bourbon county, Kentucky. And that's partially true. Back in the day, that area was a major hub for whiskey production. Barrels actually shipped down to a higher river where often labeled old bourbon. So when people in places like New Orleans started receiving it, they just started asking for that bourbon whiskey. Simple as that. There's also another theory tied to bourbon street in New Orleans, where the whiskey was popular. Either way, the name stuck. And like a lot of great branding, it wasn't planned. It just happened. Now this part right here, this is where bourbon really becomes bourbon because the barrel really did change everything. At some point, and there are a few stories about how it became standard to age whiskey in charred oak barrels. There is a popular legend about a distiller accidentally charred in a barrel. Instead of wasting it, he used it anyway. And the whiskey came out better. Now whether that story is true or not, the result is that charred barrel does a few things. It gives bourbon its color that deep amber color. It smooths out the harshness. And it adds those flavors people love vanilla caramel, even a little spice. Without that step, bourbon, as we know, it doesn't exist. Now I got to take a sip of that basil heated again.
Remember I told you, you can smell that caramel, and now a little bit of vanilla.
And when it hits it's a God, man, that is smooth. So, all right. So what makes bourbon bourbon? And here's where I think a lot of people get confused. Not all whiskey is bourbon, but all bourbon is whiskey. There are actual legal requirements. To be called bourbon, it has to be made in the United States. It has to be at least 51% corn. It has to be aged in new charred oak barrels. And I believe that's American oak. And it can't have anything at it. You heard me right. It can't have anything at it. No flavoring, no coloring. And here's one that surprises people. It does not, I repeat, it does not have to be made in Kentucky. Now Kentucky produces about 95% of the world's bourbon. But technically, you can make bourbon anywhere in the US. And that's a big misconception right there. Now, let's talk about a time when bourbon almost disappeared. Prohibition. 1920 to 1933. Most distilleries shut down completely. Few were allowed to produce medicinal whiskey, which, let's be honest, is probably the most prescribed medicine in history. But overall, the industry took a massive hit. And even after prohibition ended, bourbon didn't bounce back right away. Vaca became popular. Lighter spirits took over. Bourbon was seen as old-fashioned. For a while there, it was fading out. Then something interesting happened. People started rediscovering it. Late 1900s into the 2000s. There was a shift toward craftsmanship, authenticity, and American-made products. Sound familiar? It's happening across a lot of industries. Small-batch bourbon became a thing. Distilleries started focusing on quality and storytelling. And suddenly, bourbon wasn't just a drink again. It was an experience. And today, it's booming. Alright, so this is going to be fun here. Because there are a lot of myths floating around.
Myth number one. Bourbon has to be made in Kentucky. I already explained that. It just has to be made in the US. Big myth here. Older bourbon is always better. Not necessarily. There's a sweet spot. Too much time in the barrel can actually overpower the flavor.
Myth number three. Bourbon is sweeter because sugar is added. Wrong. That sweetness comes naturally from the corn and the barrel. Not added sugar. Myth number four. You have to drink bourbon a certain way, and that one drives me nuts. Drink it how you like it. Neat on the rocks. In an old-fashioned. There's no right or wrong way. However, I will say this. If you're making an old-fashioned, this is just me. This is the professional mixologist coming out of me. If you're making an old-fashioned, when you put it in the glass, use one of those two-inch clear ice cubes. Don't put a bunch of ice in there. Those clear ice cubes help dilute it slowly. But if you got a bunch of ice in there, it's going to dilute it very fast, which drops the proof of the bourbon. And then you're going to end up being basically just drink of water. But as far as how you like to drink it, there's no particular way. You can drink it however you want. So why does bourbon matter? And here's my take on all of this. Bourbon is one of the best examples of American innovation. It started as a necessity, evolved through experimentation, survived prohibition, and came back stronger because people started appreciating authenticity. And honestly, there's a lesson in that. Whether it's business, podcasting, or anything else. When you stay true to your roots, focus on quality, and tell a great story. People connect with it. So the next time you pour a glass of bourbon, just remember, you're not just drinking something. You're experiencing history. You're tasting something that's been shaped by generations of trial, error, and craftsmanship. And that's pretty damn cool. So if you enjoyed this episode, I'd love for you to share it with a friend, especially someone who enjoys bourbon. Or thinks they know everything about it. And as always, I want you to join the conversation. Leave a comment, reach out to me directly. Let me know your thoughts. Let me know what your favorite bourbon is. What your favorite cocktail is that you make with bourbon. You know, whether it be an old fashioned, whether it be a manhattan, whatever. And until next time, stay positive. Keep the conversations going.
