Whiskey Chronicles: The Rich History of American Whiskey

A History of Whiskey Production in the United States 

Out of all the spirits available to consumers today, none such as whiskey has captured the hearts and imagination of drinkers worldwide. Especially in the United States, whiskey is a beverage that has had a profound impact in shaping the country’s cultural, historical and economic development. In this blog post, we will explore the captivating history of American whiskey, its origins, production techniques, as well as its craftsmanship behind some of its iconic distilleries such as Buffalo Trace, Eagle Rare, and Heaven Hill.  The word ‘whiskey’ has its roots in Celtic origins as ‘uisge beatha’ or simply ‘uisge’ in Gaelic, which translates to ‘water of life.’ After the Revolutionary War disrupted trade relations between England and the new American colonies, the dominance of rum, the spirit of choice in the 17th and 18th century, quickly declined in the New World. As Americans sought to gain independence from the British, European settlers, specifically from Ireland, Scotland and Germany, took advantage of their knowledge of distillation techniques to displace America’s reliance on rum, which was after all a British product. 

Whiskey making in America began as a humble endeavor. Without any method to control temperature, fermentation was erratic and unreliable. The distillation equipment that settlers brought with them were crude and designed for very small output. Furthermore, for the Irish and Scottish settlers, despite the knowledge they had of whiskey production, their grain of choice, barley, was not well suited for the climate of the New World. 

America's Revolutionary History and the Birth of Rye

It was in Pennsylvania with the production of rye whiskey, inspired by the German heritage of distilling schnapps, that colonists learned to grow rye for whiskey. It was a grain that adapted well to the rich farmlands of northern and eastern colonies. As a distilled product, it gives to whiskey the defining flavors it gives to bread - a distinct hint of bitterness, like hops in beer, the taste of dried fruits and nuts that offer a rustic and subtly spicy finish. 

Although many Pennsylvania whiskey houses have long since passed, a legacy of this “Pennsylvania” rye whiskey tradition lives on in the still-famous Rittenhouse Rye, now produced by Heaven Hill’s distillery in Louisville. In northern Kentucky, Jim Beam also continues to carry the torch for another legend of rye whiskey that was originally birthed in Pennsylvania, Old Overholt, named after one of the fathers of American distilling Abraham Overholt. 

Alongside Pennsylvania, Maryland was one of the heartland states of American rye whiskey. Pikesville whiskey, named after the community just outside Baltimore, is a lighter and fruitier “Maryland” style rye that is currently distilled by Heaven Hill. Wild Turkey is another name of a distillery that once had its roots not in Kentucky, but Maryland. Although Pennsylvania and Maryland are no longer the distilling hub of the United States as they were in the late 1700s, nonetheless, the emergence of rye whiskey has a lot to owe to these states and their legacy lives on in the names of famous whiskeys that whiskey lovers drink to this day.

The Rise of Bourbon 

Even so, by the mid 1800s the new heartland of whiskey production was clearly being built in Kentucky. The first modern distillery was built on an ancient buffalo crossing where the animals forded the Kentucky River as part of what we now know as Buffalo Trace. E. H. Taylor, Jr. bought the distillery in 1886 after it was founded in 1857 and it was the first distillery to incorporate steam power in the production of bourbon whiskey. 

The key difference between the distilleries that were formed in the south compared to those in the northern-eastern territories of the United States was that in place of rye, settlers discovered another grain that became the source of whiskey production: corn. The abundance of corn in the south meant that distillation also provided a means to use food items that might otherwise go to waste. Its proximity to a vast river system that allowed for trade and straddling the line between Union and Confederate forces during the Civil War meant Kentucky was a key place for people to be in the mid 1800s. Thus, the emergence of the bourbon industry. 

While grain proportions vary between whiskey styles, to qualify as bourbon the whiskey must use 51% of corn in its fermented mash, typically going up to 70%-80% depending on the desired balance with rye, wheat and barely accounting for the other grains. The range of grains creates a broad spectrum of flavors. For rye whiskey, the fermented mash must consist of at least 51% rye, giving it a flavor that is more spicy and full bodied than corn. Contrary to popular belief, bourbon is not required to be made in Kentucky. In fact, it can be made anywhere in the world. 

The dominance of corn gives bourbon its characteristic sweet and mellow flavor in comparison to rye whiskey. Corn whiskey tends to have a sweeter flavor profile due to the higher sugar content, which also means corn produces the highest yield of alcohol compared to other grains. Rye, by contrast, offers a drier character with more prominent spicy (even peppery) and herbal notes reminiscent of black pepper, cinnamon, cloves and anise. 

Some of the most well known bourbons in the world include the original Buffalo Trace. Recognized for its balanced flavor profile of vanilla, caramel and a hint of spice, its smooth and complex layers of flavor have awarded this much beloved whiskey numerous accolades. Produced by Heaven Hill are Elijah Craig, known for its rich, robust flavors of heavy sweetness, liquorice and emphatic spice, and Evan Williams with a complex, sweet butterscotch nose, and finish of warm leather, vanilla and toasted oak. Single barrel bourbons are also worth seeking out, Blanton’s being the first to be marketed commercially. Their whiskey is known for having a balanced and sweet nose with soft aromas of spice, mint and a touch of caramel lingering in the finish. 

From Moonshine To Whiskey 

Although the aging process and maturation period of certain whiskeys can highly separate the value of one whiskey from others, in the beginning all whiskeys undergo the same process of fermentation. The fermentation process for whiskey is similar to any other fermentation process in that it relies on yeast to convert sugar into alcohol. However, in the case of grains (versus fruit, for instance), the grains are first ground then allowed to cook in hot water to allow the starches (i.e. sugar) to form. The resulting liquid of grains mixed with water and fermented with yeast is called the mash. 

Until recently, most whiskey distillers dismissed the impact of yeast strains on the aromas, flavors and complexity of their distilled beverage. However, the world of whiskey production has changed and many distillers now are selective about their strain to provide their final product with the desired composition and flavor characteristic. It is not uncommon for American distilleries to pre-cultivate their yeasts on site in vessels known as “dona tubs.”

Following the mash, copper stills are used to turn the mash into a spirit. Since alcohol boils at a lower temperature than water, enough heat applied to the mash allows the alcohol to separate from the water. As the alcohol rises as vapor to be collected and cooled into another vessel as spirit, it leaves both the water and other impurities behind. The vessel and method of distillation plays a crucial role in defining the flavor and quality of the final beverage. One of the key benefits of copper is its ability to remove sulfur compounds which can give off unpleasant aromas often described as being akin to “rotten eggs.” Copper also promotes the formation of esters which are flavor compounds responsible for the fruity and floral aromas in whiskey. 

To complete the production process, following the distillation the whiskey then enters the maturation phase during which they are aged in charred oak barrels. The aging process imparts distinct flavors, aromas and colors to the spirit. The length of maturation can vary but to be legally called bourbon, the whiskey must age for a minimum of two years. Many premium bourbons are aged for much longer, some of the most notable being Eagle Rare which is aged for a minimum of 10 years. With a remarkable, silky texture and rich flavors of honey, toasted oak, and a long, satisfying finish, it is one of the most highly sought after whiskeys by collectors and whiskey aficionados. 

These are only a few examples of the delightful whiskeys available to consumers. The world of whiskey is vast and there are so many amazing bottles to discover. American whiskey and bourbon in particular has earned a well-deserved place among the world’s finest spirits. The history, production techniques and tradition behind these spirits contribute to their enduring appeal. With each sip, whiskey enthusiasts can experience the rich flavors and craftsmanship that have been perfected over centuries and raise a glass to the passion, expertise and artistry of those who have made American whiskey a global sensation.