Bourbon - or American whiskey - was born more than 200 years ago in Kentucky, where the cold, clear limestone spring water makes the grass blue, the corn flourish and the whiskey sweet and smooth. Up to 80 percent of all Bourbon is produced in Kentucky. The U.S.'s only native spirit, Bourbon whiskey is distilled from a mash containing (according to federal law) not less than 51 percent corn, balanced with barley and either wheat or rye.
Each distillery has its own unique blend of grain and some of the mash recipes are generations old. Bourbon's distinctive and mellow taste makes it both an excellent complement to food and a versatile ingredient in sauces and dessert recipes, particularly those made with chocolate. It is the famous basis of the Mint Julep - the drink of the South and its race courses.