The HISTORY of bourbon
Margaret Atwood once said “There’s the story, then there’s the real story, then there’s the story of how the story came to be told. Then there’s what you leave out of the story, which is of course part of the story too!”
As one might expect, the history of bourbon is a little sketchy. Many important dates are disputed, many were forgotten (a few on purpose) and still more may have become hazy due to the nature of the subject at hand. Here is a timeline of those important moments, or supposed moments, which we are continually adding to. Many of these events had an impact that reached beyond those who make and drink "America's Native Spirit."
On May 13, 1607, three ships—Susan Constant, Godspeed, and Discovery landed the first 144 English settlers to establish the permanent settlement of Jamestown for the Virginia Company.
1620: Capt. George Thorpe “Grandfather of Corn Whiskey” Arrives
1775: Settlers Push West - First Distillation on The Banks of The Kentucky River
1783: Samuels Family Tradition Begins (MAKER’S MARK)
1783: First Commercial Distillery in Kentucky (EVAN WILLIAMS)
1785: Bourbon County, Kentucky Is Established
1789: The Legend of Elijah Craig introducing Charred Barrels
1792: Kentucky admitted to the Union
1794: Whiskey Rebellion
1795: The Beam Tradition Begins (JIM BEAM)
1812: Buffalo Trace and Woodford Reserve get their starts
1814 - 1823: Sour Mash Developed (William Crow, Catherine Carpenter, OLD CROW)
1821: Bourbon Advertising Begins
1838: America's First Cocktail - The Sazerac
1840: It's Officially "Bourbon"
1861-1865: The Civil War
1869: Ripy Family Distillery Opens (WILD TURKEY)
1870: Shipping, Distilling, and Aging Innovations Revolutionize The Industry – E.H. TAYLOR
1872: A. Ph. Stitzel Distillery Established (PAPPY STITZEL WELLER)
1875: The Kentucky Derby Begins
1897: Bottled in Bond Act
1910: First Double-Barreled Bourbon - Old Forester
1917-1923 & 1941-1947: Distilleries Make Industrial Grade Alcohol for WWI & WWII
1920-1933: U.S. Prohibition
1958: Maker's Mark Bottles Change The Game With Their Red Wax
1962: First Single Barrel Bourbon - Old Forester President's Choice
1964: "America's Native Spirit"
1973: Outshined by Vodka
1999: Kentucky Bourbon Trail founded
2004: American Whiskey Trail Launches
2005: First Bourbon Distillery Outside of Kentucky or Tennessee - Garrison Brothers Founded
2007: National Bourbon Heritage Month
2011: Angel's Envy Releases the First Second Finish in Sherry Cask
2012: Kentucky Bourbon Trail Craft Tour
2014: Bardstown Bourbon Company founded to modernize the industry
As you work your way through these key points in the history of bourbon, we would love to know what year you think the essence of bourbon was captured! As a quick reminder the legal definition is below, but when did we check enough boxes to have a spirit close to what we drink today?
Key Regulations for Bourbon
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Mash Bill: At least 51% of the grain in the mash must be corn.
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Distillation: The spirit must be distilled to a maximum of 160 proof (80% alcohol by volume).
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Aging: It must be aged in new, charred oak containers.
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Entry Proof: The spirit must be put into the barrels at a maximum of 125 proof.
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Bottling Proof: Bourbon must be bottled at a minimum of 80 proof.
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Additives: No colorings or flavorings can be added to the spirit.
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Origin: Bourbon is a distinctive product of the United States.
Straight Bourbon
For a bourbon to be labeled "straight bourbon," it must also meet additional age requirements:
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Minimum Age: A straight bourbon must be aged for a minimum of two years.
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Age Statement: If aged for less than four years, the bourbon must have an age statement on its label, indicating the duration of its aging.
1620: Captain George Thorpe “Grandfather of Corn Whiskey” Arrives in America
On May 13, 1607, three ships—Susan Constant, Godspeed, and Discovery landed the first 144 English settlers to establish the permanent settlement.
The colony was primarily established to find gold and other riches for the Virginia Company. The colonists faced significant challenges, including contaminated water from the James River, leading to disease from mosquitoes. Many settlers also died from starvation, and relations with the native Powhatan Confederacy were often violent.
The winter of 1609-1610 was particularly devastating, known as the "Starving Time," when the colonists resorted to eating animals, leather, and even cannibalism.
In 1612, John Rolfe cultivated a new strain of tobacco, which became the colony's first profitable cash crop. In 1614, John Rolfe married Pocahontas, daughter of Chief Powhatan, securing a temporary peace with the Powhatan people.
On July 30, 1619, the House of Burgesses the first representative assembly in English North America convened in the Jamestown church. In August 1619, the first documented arrival of enslaved Africans in the colony marked the beginning of slavery in English North America.
In 1620 Captain George Thorpe arrived in America with the intention of establishing a college. However, his legacy would grow far beyond education. Upon meeting the Native Americans of the region, George was introduced to their most vital crop corn. In the fall of that year, he made a groundbreaking decision: substituting corn for barley to distill America’s first corn whiskey. This innovation earned George the title of the “Grandfather of Corn Whiskey” in American history. In a letter home, George affectionately described his creation as a “soe good drinke of Indian corn,” even declaring it superior to “good stronge English beer.”
The death of Chief Powhatan in 1618 led to a renewed conflict, culminating in a major uprising by his successor, Opechancanough, in 1622 that killed over 300 settlers. Which was one third of the white settlers in America at the time.
1775: Settlers Push West - The First Distillation on The Banks of The Kentucky River
Settlers in the colony of Virginia have continued to push west, following the wild buffalo herds into the untamed wilderness. When the buffalo finally found a shallow crossing in the present day Kentucky river, the colonist decided to establish a settlement and a fort to protect Virginia’s westernmost front. This was the Lee’s Town Settlement which is present day Frankfort, Kentucky. Hancock Lee, and his brother Willis Lee who died in 1776, started distilling on the site that is now the Buffalo Trace Distillery in 1775, before we even declared our nation’s independence.
1783: Samuels Family Tradition Begins
The Samuels family claims the title of the oldest bourbon family still going strong. Prior to 1840, the Samuels family did not produce bourbon commercially. It wasn't until T.W. Samuels (grandson of Robert Samuels who created the "secret" family recipe) came along and constructed a distillery at Samuels Depot, Kentucky that the family made a business of bourbon.
In 1943, after a break during Prohibition, Bill Samuels Sr. burned that famous family recipe. Bill Sr. wanted to create a bourbon without the bitterness, and so he did: Maker's Mark. The company is now in the hands of his son, Bill Samuels Jr., who continues the family bourbon tradition today.
1783: First Commercial Distillery in Kentucky - Evan Williams, the distiller (1755–1810)
Williams emigrated from Wales around 1780 and settled in Louisville. Noticing a surplus of grain from Kentucky's fertile soil, he saw an opportunity to distill whiskey for commercial sale. In 1783, Williams opened his distillery on the banks of the Ohio River in Louisville. It is said to have been the first commercial operation of its kind in the state, shipping barrels by flatboat downriver. In addition to distilling, Williams served as a politician on the first Louisville city council and held the post of harbormaster. He also worked as a stonemason and contractor, helping to build the county's first courthouse and jail. Williams died in 1810, and his name eventually faded from the public eye. However, his pioneering work set the stage for Kentucky to become the heart of the American bourbon industry.
In 1935, the Shapira brothers founded Heaven Hill Distillery in Bardstown, Kentucky. Looking to launch a flagship bourbon after Prohibition ended, they chose to honor Williams by naming the brand after him. The Evan Williams bourbon brand debuted in 1957 as an affordable, high-quality whiskey. Today, Evan Williams is one of the world's best-selling Kentucky Straight Bourbons. The lineup includes the popular Black Label, as well as premium expressions like Single Barrel and Bottled-in-Bond, which has helped it gain a global following.
1785: Bourbon County, Kentucky Is Established
Bourbon County was established from a portion of Fayette County, Virginia, and named after the French House of Bourbon, in gratitude for Louis XVI of France's assistance during the American Revolutionary War. Bourbon County, Virginia, would eventually be divided to create 34 of Kentucky's 120 current counties. Since one of these 34 counties is named Bourbon County, KY, this large area is still referred to as Old Bourbon County.
The modern borders of Bourbon County, Kentucky are not the way it was originally established; "Old Bourbon County" is comprised of 14 modern counties. Current day Bourbon County has little significance in the production of bourbon whiskey, instead, most production is concentrated in the Louisville, Frankfurt, and Bardstown areas.
1789: Elijah Craig and The Legend of The Charred Barrel
It's been said that Elijah Craig invented bourbon by aging the already popular corn whiskey, or moonshine.
This is a disputed fact; many believe that bourbon was not invented, but instead evolved with many hands in the barrel, so to speak, such as those who emigrated from Pennsylvania because of the Whiskey Excise Tax.
It is a fact that in 1789 Elijah Craig, Baptist minister, opened a distillery in Georgetown, Kentucky. Heaven Hill Distillery produces a bourbon named after the "inventor" of bourbon.
We have talked many times in the past about how bourbon got started. One common legend is that Elijah Craig invented by chance. Reverend Elijah Craig was BORN IN 1738 in Orange County, VA, which is close to the coast. He was a Baptist preacher in his earlier years, then as he moved west his career changed. He was an educator, road builder, land speculator, and built the first paper and wool mills in Georgetown, KY. But it was his gift as a distiller and entrepreneur that establishes his place in history as The Father of Bourbon.
How did Elijah Craig become credited with pioneering the charring of the oak barrels used to age Bourbon? We’re actually not totally sure. A lot of the history is lost, and there are several versions of the story. One account tells of an accidental fire in Elijah’s mill, which charred the wooden barrels and changed the whiskey inside. Another version says there was a barrel that got knocked over in the commotion of the fire, and the whiskey river that rushed out of the barrel ran to the fire and ignited. Leaving a streak of fire and a charred barrel. Other accounts speak of Elijah storing his whiskey in former sugar barrels, and becoming impressed with how the charring of the barrels improved the flavor. The truth is, no one really knows how Elijah began charring his barrels, but once he figured it out, it’s easy to understand why he continued to develop the process and changed Bourbon making forever. Inside, the clear, unaged corn liquor becomes transformed into a bold amber liquid, with a distinctively smooth flavor that makes Bourbon what it is.
We often dismissed this claim that Elijah Craig is the father of bourbon, but when we dive into him being credited with being the first distiller to age his whiskey in charred oak barrels we need to look at dates and locations. Although he was born in Virginia, he kept moving west until he settled in Georgetown, KY which is where he did in 1808. When we revisit our Woodfood Reserve Notes this is their timeline:
1812 – Pepper Family settled on Glenn’s Creek and started distilling. They have since changed the name to Pepper Spring. At the time they only produced about 10 barrels per year.
1838- Oscar Pepper the second generation distillery owner hired James Christopher Crow to be his Master Distiller, he is the man behind old crow. These two are credited with being the first documented distillers using the current process for bourbon with the sour mash and new charred oak barrel.
So it’s very possible since Glenn’s Creek is only about 15 miles from Georgetown, that James Crow learned his method from Elijah Criag who died 30 years before he documented making bourbon. Also we know that Elijah Craig came from the East in a territory known as Old Bourbon County. During this time we know items were occasionally shipped in charred oak barrels. When they hit the docks to be shipped down river to the port of New Orleans, these barrels were stamped with “Old Bourbon” so they knew which county to the taxes were to be applied to.
Today, Heaven Hill Distillery preserves the Bourbon making traditions developed by Elijah Craig. Each bottle of their Bourbon is crafted with the same method used by Elijah over two hundred years ago: local corn and grains are milled and mixed with limestone-rich Kentucky spring water, then fermented and distilled. After years of aging in charred oak, their Master Distillers select the most complex barrels to become Elijah Craig Small Batch, Barrel Proof, and Single Barrel Bourbons.
1792: Kentucky admitted to the Union
Kentucky had become home to some 73,000 settlers when it was admitted to the Union in 1792, and it would triple its population to 220,000 over the next 8 years. There were around 2000 distilleries in Kentucky at this point, and most of them were send their barrels out of the Old Bourbon County port on the Ohio River. So all of the whiskey that came out of this part of Kentucky was stamped with “Old Bourbon” to confirm its origin, and to easily distinguish this corn whiskey from the Pennsylvania Rye when it made its way down to the Port of New Orleans. Those bars, or Coffee Shops as they used to call them, Just couldn’t get enough of that “Old Bourbon.”
1794: Whiskey Rebellion
In 1791 the first IRS measure adopted by the U.S. Congress was an excise tax on domestic whiskey. The Whiskey Rebellion was the first real test of the federal government's ability to enforce laws. President Washington called up 13,000 militia to deal with the rebels, but the band dispersed before any conflicts. At this time many distillers in Western PA, which is where the Whiskey Rebellion would eventually occur, hopped on the Ohio River to flee the tax man. There is only one navigational hazard over the 981 mile-length from Pittsburgh to the Gulf of Mexico… The "Falls" were a series of rapids causing the Ohio River to drop 26 feet over a distance of two and a half miles. This mass exodus from the North East and this natural barrier led to the explosion of Louisville. The large water falls in Louisville forced people to get out of the river and walk boats past the falls so most people just stopped there.
These events encouraged Kentucky and Tennessee distillers, who were not subject to the federal law at the time.
1795: The Beam Tradition Begins
The Beam family has one of the best-known names in American whiskey.
The man that started what would be a family legacy and is now in its 7th generation, was Jacob Beam who sold his first barrel of "Old Jake Beam Sour" in 1795.
Since that time David Beam, David M. Beam, Col. James Beam (the Jim Beam), T. Jeremiah Beam, Booker Noe (Booker's Small Batch) and, now, Fred Noe have carried the family craft into what it has become today.
Other members of the Beam family also found a place in bourbon's story. Jack Beam (Jim's uncle) founded Early Times. Parker Beam was renowned for his great whiskeys which receive a tribute every year with the annual release of Parker's Heritage Collection.
1812: Buffalo Trace and Woodford Reserve get their starts
The first proper distillery, which would eventually become buffalo trace, was constructed in 1812 by Harrison Blanton. Now this same year, less than 10 miles away, Woodford Reserve was getting it’s start as the Old Oscar Pepper Distillery. Harrison Blanton’s distillery was purchased by Edmund H. Taylor in 1870 and given its first name, the Old Fashioned Copper (O.F.C.) Distillery. This state of the art distillery in the 1800’s gave of us many processes we still use, and put buffalo trace on the path to produce the 220,000 barrels of bourbon a year they do today.
1814-1823: Sour Mash Developed
The Method: The sour mash method involves adding a portion of spent mash, known as "backset," from a previous distillation to the new mash to kickstart the fermentation process.
Consistency and Quality: This acidic and nutrient-rich backset prevents the new mash from becoming too basic, which helps to prevent the formation of unwanted bacteria and ensures a consistent and higher-quality product.
Crow's Role: Dr. Crow is widely credited with standardizing the sour mash process, improving quality control through scientific instruments like thermometers and hydrometers, and setting the standard for bourbon production.
Dr. James Crow, a Scottish chemist and physician, immigrated to United State in 1823 and applied scientific methods to bourbon production, developing the sour mash process to ensure product consistency. He also produced the "Old Crow" brand of bourbon whiskey, which became popular but whose original recipe was lost after Crow's death in 1856. While Crow standardized and refined the sour mash process, evidence suggests a woman named Catherine Carpenter documented a similar process in 1818. (Making Crow the formalizer rather than the sole inventor of the technique.)
However, did Catherine Carpenter personally write these sour/sweet mash whiskey recipes? Due to her illiterate state, no, we cannot say that she wrote them. Did she construct these recipes? That is a feasible summation, but let’s consider her community in 1818. “According to subsequent records, Adam Carpenter died in 1806 at the age of 46. In Adam Carpenter’s settlement records, one third of his estate was given to his wife Catherine and the remaining two thirds were to be split amongst his 10 children. Adam named George Murrell and George Carpenter executors of his estate, with William Crow of Lincoln County being later named guardian of the Carpenter children.”
Figure 7: Catherine Carpenter’s will of 1846, with an “X” to indicate her mark in lieu of a signature
Several of the other recipes in her collection came from male members of the nearby Carpenter family. The guardian of Catherine’s children, William Crow, had a license to distill whiskey in nearby Lincoln County in 1814, four years before the recipes were put down onto paper.
However, despite the potential alternative authors or creators of these recipes, it is our conclusion that Catherine more than likely used these recipes to instruct her household members, including the 19+ enslaved workers, who had a significant hand in making the farm a financial success, how to distill a proper batch of sour or sweet mash whiskey – from 1818-1848.
With all of the documentary evidence indicating that Catherine was a successful woman of business, there is one problem that sheds a light of doubt on the authorship of the sour/sweet mash whiskey recipes. Catherine Carpenter could not read or write.
Figure 6: Detail of Catherine Carpenter’s mark at the bottom of a lawsuit agreement, 1828.
The evidence we have for Catherine’s illiterate state lies in a few of the documents in the Carpenter Family Collection. For several of the legal transactions, and even for her own will, Catherine’s name appears at the end of the documents with her mark of “X” given in the place of a signature. This indicates that she could not write her name.
For further evidence, the 1840 Federal Census lists Catherine as the only free white person in the household, with an accompanying hashmark in the column: “Could not read or write.”
The real question now becomes, was Dr. James C. Crow related to William Crow. While we have not found any evidence of this, we do know that Dr. James C. Crow traveled far and wide to treat people in need and we believe that the two Crow families more than likely crossed paths.
Dr. James C. Crow developed what is known as sour mash at the Pepper Distillery (now the Woodford Reserve Distillery). This method of recycling some yeast for the next fermentation revolutionized the way most bourbons and Tennessee whiskeys have been produced since.
1821: Bourbon Advertising Begins
The first advertisement for bourbon was printed in the Western Citizen Newspaper in Paris, Kentucky, in 1821.
1838: America’s First Cocktail - The Sazerac
Antoine Peychaud, a Creole immigrant, operated a pharmacy on the French Quarter's Royal Street in 1838. With his background as an apothecary, he was a natural mixologist. His friends would gather for late-night revelry at his pharmacy. Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. Later this quaff would come to be known as the Sazerac. This drink was the original Dramamine for people about to get on a boat and head out of the port. It was also used to cure hangovers.
The boys who would come to New Orlean’s to sell their families whisky and good from Kentucky would buy horses to travel back to Kentucky instead of taking the river boat back up river which would take months. It didn’t take long for these young boys to turn this into a race, so they would try to buy the fastest horse. Unscrupulous horse traders would cut a plug of ginger root and shove it into their horses ass to liven them up and to make them appear to have more vigor. The horse would immediately “cock it’s tail.” These horse traders would come into the bar bragging about how they had taken advantage of these boys with the ginger root and the cocked tails of their horses. They would drink all day then when they would come back the next day hungover, the bar tender would slide them a Sazerac down the bar and say “This will cock your tail!” Thus the term cocktail was born.
1840: It's Officially "Bourbon"
Although bourbon whiskey had been distilled in the Old Bourbon County area for decades, it was not until 1840 that it officially became known as Bourbon. Prior to this, it was often labeled "Bourbon County Whiskey" or "Old Bourbon County Whiskey."
1861-1865: The Civil War
The Civil War caused a shortage of whiskey. Not only were many men drawn from their day jobs to fight in the war, but many battles were fought in the major American whiskey distilling regions.
Major Benjamin Blanton, who before the war hit it big in the California Gold Rush and owned a large portion of downtown Denver, Colorado, sold everything to buy Confederate War Bonds.
Those bonds were worthless after the fall of the South, leaving Blanton broke. Shortly after he opened a distillery in Kentucky (later the Stagg Distillery), producing Blanton's Bourbon Whiskey.
1869: Ripy Family Distillery Opens
Lawrenceburg, Kentucky is home to what was originally called the Ripy Family Distillery, and what is now Wild Turkey Hill. The Ripys began a long tradition of bourbon production on the site and their whiskey was chosen from a list 400 bourbons to represent Kentucky at the 1893 World's Fair. The distillery is now the home of Wild Turkey Bourbon.
1870: Shipping (Brown), Distilling & Aging (EH Taylor) Revolution
It was in this year that the first jugs of bourbon were shipped from the Ohio River ports. (George Gavin Brown -Brown Foreman). The decision to bottle bourbon was a matter of convenience for the consumer as jugs were a more attractive and portable vessel than barrels.
E. H. Taylor, Jr. founded the OFC distillery in Frankfort, Ky. and that distillery is now the Buffalo Trace Distillery. The Filson Historical Society has the papers of E. H. Taylor, Jr. from the time that he owned the distillery in the 1870s. These papers illustrate how important Taylor was to the distilling industry in Kentucky.
Edmond Haynes Taylor was born near Fulton in the Jackson Purchase region of Kentucky in 1830. His father died while returning to Kentucky from New Orleans in 1835. E. H. Taylor spent time in Louisiana with his great uncle Zachary Taylor before coming to Lexington, Kentucky to live with his uncle Edmond Haynes Taylor. It was in Lexington that “Jr.” was added to his name to distinguish him from his uncle Edmond. E. H. Taylor, Jr. was educated in Lexington and got his start in banking in the 1850s. For various reasons the bank closed its books by late 1857 and Taylor tried his hand in various other enterprises before getting into the distilling business. After the Civil War, Taylor became the “Company” in the firm of Gaines, Berry and Co. who purchased the Old Crow brand from the Old Oscar Pepper distillery in the 1860s. Taylor spent a year in 1866 touring European distilleries in Scotland, Ireland, France and Germany before returning to America to help design the new distillery for Gaines, Berry and Co.
In 1870 Taylor took the knowledge he has gained in distillery design and purchase a small distillery on the banks of the Kentucky River and started to build it into the “OFC” (Old Fashioned Copper) distillery that is now Buffalo Trace Distillery. From the beginning Taylor had two goals in mind for his distillery. First, the whiskey made at the distillery had to be top notch quality that was equal to the whiskey made by Dr. James C. Crow. Second, the distillery would be as attractive as possible so that visitors to the distillery would know that it was not simply another Kentucky distillery. In an era when most distilleries were simple wooden buildings with iron clad warehouses and nearby hog lots, Taylor decided to build his distillery and warehouses out of bricks. He took time to add architectural details such as arched windows and keystones inscribed with “OFC”. Inside the distillery he insisted on modern pot stills and other equipment made from copper that would shine and impress the viewer. Modern steam boilers heated not only the stills, but also the warehouses in the winter. Taylor recognized the importance of packaging to consumers and during the 19th century that was the bourbon barrel. Taylor designed a fancy brand for the barrel head that included his signature and had the coopers use brass hoops in order to make his barrels stand out from other brands.
Over production of whiskey nationwide drove down whiskey prices and a run on the banks in the late 1870s caused Taylor to get into financial trouble. The distillery was saved only after the St. Louis firm of Gregory and Stagg came to Taylor’s rescue. Gregory and Stagg were one of Taylor’s largest customers and gaining control of the distillery was a way to increase their profits at the expense of the quality of whiskey. This caused E. H. Taylor, Jr. to cut his ties with the distillery in 1884 at which point George T. Stagg became the manager of the distillery.
Today, Buffalo Trace celebrates this history. Mark Brown, the President of Buffalo Trace Distillery, is familiar with the Taylor papers at the Filson and makes no attempt to hide the fact that Taylor and Stagg parted on unfriendly terms and why it is important to remember this conflict in their history. The general plan is to let the Old Taylor brand return to its roots as a super premium bourbon in the same category as the Van Winkle brands of bourbon. It is exciting to see that for Buffalo Trace, heritage does mean something other than a marketing ploy.
1872: A. Ph. Stitzel Distillery Established
It was not until the early 1900's that the A. Ph. Stitzel Distillery becomes significant in bourbon whiskey's history. Julian P. Van Winkle, Sr., or "Pappy," and a partner acquired the distillery, which was known for its excellent sour mash whiskey.
Just before Prohibition, Pappy began producing Old Rip Van Winkle Bourbon and he later became the oldest active distiller at age 89. During the country's dry period the Stitzel-Weller Distillery held one of the few licenses to produce medicinal whiskey, and when the country was once again wet, they produced brands like Old Fitzgerald, Cabin Still, and Rebel Yell. It was not until 1972 that Pappy's son, J.P. Van Winkle, Jr., resurrected the original Old Rip Van Winkle brand, which lives on today.
1875: The Kentucky Derby Begins
In the early 1800s, Kentucky traders would transport goods like bourbon on flatboats down the Ohio and Mississippi rivers to sell in New Orleans.
The return journey was hazardous, with threats from river pirates and bandits, and slow going against the current. Instead of sailing back, many traders would sell their flatboats for lumber and make the cheaper, faster—but much more perilous—return trip overland along the Natchez Trace.
One legend says that these traders would purchase the fastest horse available in New Orleans to help them outrun highwaymen on their way back to Kentucky. Other legends suggest that many of these traders were 10-14 year old boys and naturally a competition ensued to race back to Kentucky!
The best of these fast horses were then used for breeding, contributing to the state's eventual reputation for producing excellent thoroughbreds.
1897: Bottled in Bond
In the early days of the American whiskey industry, not all the products were up to the same standards we expect today. Less-than-scrupulous merchants would mix spirits with "rectifiers" like prune juice, water steeped with tobacco, or even kerosene. In response, Congress passed the Bottled-in-Bond act of 1897, in essence guaranteeing the whiskey’s quality. The purpose of the act was to create a standard of quality for bourbon. The practice was also tied to a tax law. It provided an incentive to distilleries to participate. They were allowed to delay payment of the excise tax on the stored whiskey until aging was complete. Col E H Taylor JR was one of the people behind this act
To be bottled in bond:
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Be the product of one distillery and distilled in one distillation season (January-June, or July-December)
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Be aged at least four years
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Be bottled at exactly 100 proof
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Bear the name and number of the Distilled Spirits Plant (DSP) where produced and if different, the DSP number of the bottling facility.
1910: First Double Barreled Bourbon - Old Forester
A fire on the bottling line led the distillery to have to rebarrel bourbon that was already in vats ready to be bottled until the repairs were completed.
1920-1933: U.S. Prohibition
The Temperance Movement finally got what they wanted when the U.S. Congress passed the 18th Amendment, prohibiting the manufacture and sale of alcohol. The entire adult beverage industry was shattered, hundreds of businesses were shut down and many went underground.
The majority of bourbon distilleries were closed, many to never reopen, but a few, like the Samuels and Beam families, came back after the repeal of Prohibition and resurrected the craft of bourbon distilling.
The government issued 10 licenses to produce whiskey for medicine at the time, only six of which were ever activated. One of those companies was Brown-Forman, which now produces Woodford Reserve Bourbon on the site of the Prohibition era distillery.
1. Brown-Forman: This distillery remains one of the few of the original six that still exists and is operated by the founding family.
2. Schenley Products Company: One of the largest whiskey producers in the United States, Schenley was headquartered in Cincinnati.
3. James Thompson & Brother (Glenmore Distillery): This company eventually became Glenmore Distillery and was acquired by Sazerac.
4. Frankfort Distillery: Now known for Four Roses, this company received a permit to sell medicinal whiskey and was acquired by a larger distilling company.
5. American Medicinal Spirits (AMS): This company eventually became part of Beam and began production during the Prohibition era.
6. Ph. Stitzel Distillery: Operated by Julian Van Winkle Sr. during Prohibition, this company was also one of the six permitted to sell medicinal whiskey.
1958: Maker's Mark Bottles Change The Game With Their Red Wax
Maker's Mark is sold in squarish bottles that are sealed with red wax. T. William Samuels' wife, Marjorie "Margie" Samuels, gave the whiskey its name, drew its label, and thought up the wax dipping that gives the bottle its distinctive look. It was introduced to the market in 1959.
Maker's Mark's origin began when T. William "Bill" Samuels Sr., purchased the Burks' Distillery in Loretto, Kentucky, for $35,000 on October 1, 1953. Production began in 1954, and the first run was bottled in 1958 under the brand's dipped red wax sea (U.S. trademark serial number 73526578).
In the 1960s and 1970s, Maker's Mark was widely marketed with the tag line, "It tastes expensive ... and is."
1962: First Single Barrel Bourbon - Old Forester President's Choice
We have been told for years Blanton’s was the first single barrel, but Old Forester actually beat them to market.
President's Choice is a limited-edition, single-barrel bourbon and rye that was first released in 1964. Inspired by the first private single barrels former Old Forester President George Garvin Brown II started hand-selecting special barrels as gifts for company employees in 1962.
After a long absence, it was revived in 2018 for the opening of the new distillery. The President's Choice is made from exceptionally high-quality barrels and bottled at barrel strength. In 2025, Old Forester announced a new nationwide release of both bourbon and, for the first time, a President's Choice Rye.
Here is a fun story of when Blanton’s was introduced at his retirement party by Elmer T Lee, Blanton’s successor.
“Son, we’re not hiring any hands today” were the words that greeted Elmer T. Lee when he first showed up to interview at George T. Stagg Distillery in 1949. They happened to be uttered by Col. Albert B. Blanton. Had it not been for one of his old war buddy’s insistence that he come in to work the following week anyway, Elmer might not have gone on to be named the Distillery’s first Master Distiller.
Kentucky born and bred, Elmer joined the Distillery as a maintenance engineer in 1949 after serving as a Radar Bombardier in World War II and returning to earn an engineering degree at the University of Kentucky. Quickly rising to Plant Engineer, then Plant Superintendent and eventually the shared title of Plant Manager and Master Distiller, Elmer oversaw much of the Distillery’s modernization and growth up until his retirement in 1985.
In 1984, as I mentioned Elmer honored the man who was initially so skeptical of him by introducing the world’s first single-barrel bourbon. Not long thereafter, Elmer himself was honored with his own single-barrel namesake. Both bourbons have been the recipient of the highest worldwide acclaim and honors.
1964: "America's Native Spirit"
An act of Congress declared bourbon as "America's Native Spirit" and the country's official distilled spirit. At this time the current regulations defining what can be called bourbon whiskey were established.
1973: Outshined by Vodka
For the first time in history, more vodka was sold in the United States than whiskey. Many factors played a role, including James Bond and an increase in younger, female drinkers looking for a lighter drink.
1999: Kentucky Bourbon Trail founded
The history of the Kentucky Bourbon Trail dates back to 1999 when the Kentucky Distillers Association (KDA) launched the program with seven distilleries to promote tourism and celebrate Kentucky bourbon. The trail grew from these founding members, including Wild Turkey, Woodford Reserve, Jim Beam, Four Roses, Maker's Mark, Heaven Hill, and Stitzel-Weller, to 46 distilleries by 2024. Its success in attracting visitors and celebrating the "Native Spirit" of America has led to a new brand identity and online experience to help visitors plan trips and build their own bourbon journeys.
2004: American Whiskey Trail Launches
The American Whiskey Trail is an educational trip to many of the distilleries and other historical sites in Kentucky, New York, Pennsylvania, Tennessee, and Virginia, along with two rum distilleries in Puerto Rico and the Virgin Islands.
The focus of the continental section of the trail is in the history of the whiskey distilling business, which has long dominated the area.
The trail includes distillery tours of Jim Beam, Jack Daniels, and Maker's Mark, along with George Washington's Distillery at Mount Vernon and the Frauces Tavern where he gave his farewell speech.
2005: First Bourbon Distillery Outside of Kentucky or Tennessee - Garrison Brothers Founded
In 2003, Dan Garrison’s career in software marketing went up in flames. The company he worked for went bankrupt overnight. His job was eliminated, and stock options went belly up. Dan was left with an uncertain future standing before him and his family.
After returning to Texas, he was flipping through a local newspaper and noticed yet another vodka distillery opening in the state. “Why doesn’t someone make something that tastes good, like bourbon?” he asked his wife, Nancy Garrison. She agreed and suggested he start a distillery—bourbon was his go-to spirit of choice anyway. She jokingly mentioned that it would likely offset the cost of what he was spending in buying whiskey.
He wanted to make the best bourbon ever made. There was just one problem: Dan knew nothing about distilling bourbon. Curiosity in tow, he set out to Kentucky; touring bourbon distilleries, sampling bourbons and speaking to distillers to learn about the history of the spirit. Fortunately, he met master distillers who were willing to share their secrets. In exchange for their help, Dan would send them cases of Texas’ world-famous Salt Lick Barbecue.
Using borrowed funds from reluctant, but curious-enough family and friends, Dan opened an experimental barn on his small ranch in the Texas Hill Country. There, he had the finest raw materials on the planet right at his fingertips: Texas grain, Texas rainwater and of course, that fickle Texas weather.
It’s no secret that Texas gets scorchingly hot, but to put things in perspective, four relentless Texas summers is equivalent to twenty mild Kentucky summers. This is great news for bourbon drinkers because it means more delicious bourbon in fewer years, but in the experimental years of Dan’s bourbon making, this meant seemingly endless failure. Barrels exploded in the heat. Bourbon evaporated, losing hundreds of gallons. He even ran out of money on four separate occasions. It took him well over 60 tries to get the perfect blend of wheat, barley and corn and countless attempts to get the yeast strain just right. In fact, Dan’s first batch of sweet mash bill produced nothing more than sweet cornbread.
He worked tirelessly; nights, weekends, holidays, and any chance he got, sometimes sleeping on the floor of the stillhouse so he could get right back to work in the morning. His family and friends told him to give up and try making something easier like vodka. But Dan persisted. And when he finally tasted his first batch in 2007, he knew his stubbornness and willpower had forged something to change the industry forever.
Dan dealt with years of exploded barrels, financial ruin and failure after failure before uncorking his first test batch in 2007. The result was outstanding; the nectar yielding flavors even the finest, rarest bourbons in the world have never come close to. It was this batch that fueled his fire to grow the distillery and use bourbon to change the world.
Dan’s good work goes far beyond bourbon, as he has also founded The Trail Foundation in Austin, the Texas Distilled Spirits Association, the American Craft Spirits Association, The Hye Appreciation Society, and his nonprofit Good Bourbon for a Good Cause. He continues to make the finest bourbon on the planet and witness the good that his bottles do for the world.
2007: National Bourbon Heritage Month
In August 2007, the United States Senate declared that September is recognized as National Bourbon Heritage Month. While this may not have much impact on the average consumer, it is an honor for the craftsmen in the bourbon industry.
The designation is designed to celebrate "America's Native Spirit" and the significant historical, economic and industrial role the bourbon industry has played in the country's history.
For the rest of us, it is a perfect excuse to talk about bourbon for an entire month and sample many of the great bourbon cocktails available.
You may also think about attending the Kentucky Bourbon Festival in the heart of bourbon country. This week-long party takes place in Bardstown, Kentucky, typically during the second week of September.
2011: Angel's Envy Releases the First Second Finish in Sherry Cask
Angel's Envy was founded in 2010 by Lincoln Henderson, a Kentucky Bourbon Hall of Famer, and his son Wes Henderson, who brought back Lincoln from retirement to pursue Lincoln's dream of creating a finished bourbon. They pioneered the concept of secondary barrel finishing for bourbon, a technique common in Scotch whiskey, by aging their bourbon in port barrels to create its distinctive flavor. The brand's name, "Angel's Envy," is a play on the industry term "Angel's Share," referring to the 5% of whiskey that evaporates during aging.
The industry was split on if this should still be considered a bourbon, but eventually the ruling was "You can't unbourbon a bourbon!"
2012: Kentucky Bourbon Trail Craft Tour
The Kentucky Bourbon Trail Craft Tour was created in 2012 by the Kentucky Distillers Association (KDA) to support the growing number of smaller, craft distilleries emerging in Kentucky. This self-guided tour allows visitors to explore these smaller operations, which were not part of the original Kentucky Bourbon Trail launched in 1999. The Craft Tour was the first of its kind in the country.
2014: Bardstown Bourbon Company founded to modernize the industry
The Bardstown Bourbon Company was founded by entrepreneur Peter Loftin in 2014, with the goal of creating a new model for custom whiskey production and long-term supply in Kentucky. The distillery officially opened in 2016 with a focus on collaboration, blending, and transparency, featuring a modern design with an all-glass front and a full-service restaurant. The company quickly grew to become one of the largest distillers in the U.S., known for producing unique bourbon and rye for other brands and for its own line of products through collaborative blending and the use of diverse mash bills.
Founding and Vision
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Mission:
Loftin wanted to create a new way to develop brands, ensuring a reliable supply of authentic Kentucky bourbon and rye through partnerships with other distilleries.
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Modern Approach:
The company was designed to be a technologically advanced, modern distillery, one of the most technically advanced in the country when it was built.
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Founder:
Peter Loftin, a serial entrepreneur and innovator, founded the company in 2014 with the vision of building a unique Kentucky-based whiskey production facility.
Growth and Operations
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Opening:
The distillery began distilling in September 2016.
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Collaboration:
A core part of the company's identity is collaboration, using diverse experiences from its culinary and beverage teams to create superior blended products.
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Transparency:
Bardstown Bourbon Company emphasizes transparency by displaying real-time distillery images and details about the mash bill and source of origin on its labels.
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Production:
The company has grown significantly and produces millions of proof gallons a year, with numerous unique mash bills for various customers.
Key Characteristics
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Blending Expertise:
A central focus is on the art of blending, creating unique flavors that are greater than the sum of their parts.
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Educational Experience:
The distillery offers educational experiences for visitors and bar staff, emphasizing understanding of bourbon.
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Product Innovation:
The company is known for its innovative products, such as the Cathedral French Oak release, which uses 300-year-old French oak from the Notre Dame Cathedral restoration project, notes YouTube.
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Full-Service Restaurant:
It was the first distillery in Kentucky to feature a full-service restaurant, integrating the culinary and beverage experience with the whiskey production.