This book is a history of the bourbon industry, beginning with its foundations in the small pot stills of American farmers in the late 1790s. It follows the growth of large distillers and rectifiers and the booms and busts of the beverage's market through wars and Prohibition, concluding with the emergence of craft distillers returning to small stills of the whiskey's origins."What made bourbon famous was the aging process employed by its distillers, one that took place in charred oak barrels," historian Michael R. Veach explains. "It was known at lease as early as the Roman Empire that water and wine stored in oak barrels charred on the inside stayed fresher longer. By the fifteenth century the process had been appropriated by the French to flavor and color brandy and cognac. And at some point in the early nineteen century it was adopted by Kentucky distillers and allowed them to produce a whiskey with a sweet caramel/vanilla flavor and a red color."
An American Heritage
by Michael R. Veach
The University Press of Kentucky, 2013
Continued in ... The Book Stall
