Bourbon, the prominent style of whiskey in the USA, has its roots in the 1700s when Irish and Scottish immigrants settled in Kentucky and Tennessee, kickstarting a tradition. Jacob Beam and Evan Williams were among the early whiskey makers, utilizing corn and rye due to the scarcity of barley, which evolved into bourbon. The name’s origin is uncertain, possibly tied to Bourbon County, Kentucky, or Bourbon Street in New Orleans. In the 19th century, the industry flourished, with figures like Reverend Elijah Craig making significant contributions.

The sour mash process, developed by James Crow in 1834, improved whiskey quality and consistency. Figures like E.H. Taylor and James E. Pepper further propelled the industry forward. Prohibition dealt a blow to whiskey production, but some distilleries survived by producing “medicinal” alcohol. Post-Prohibition, bourbon faced competition from Scotch whisky but experienced a resurgence in the mid-20th century. In 1964, Congress defined bourbon’s production standards, solidifying its identity.

Despite fluctuations in popularity, bourbon remains a beloved spirit, with a resurgence in recent years. However, the industry’s history has led to uncertainties regarding brand origins and production methods, emphasizing the importance of trusting one’s taste preferences.