Since I’m on a bourbon kick, here’s a review of a new book by Reid Mitenbuler:
Indeed, there is much to learn in “Bourbon Empire: The Past and Future of America’s Whiskey”: That to be bourbon, a whiskey must be made mostly from corn. That bourbon does not ipso facto come from Kentucky; it can come from anywhere in America so long as it’s at least 51 percent corn liquor, and has been aged in charred new oak barrels, which process instills bourbon’s unique olfactory spectrum of aromatics and flavors.
