In the early 1780’s, the most of what is now Kentucky was still part of Bourbon County, Virginia. With the abundance of corn, skilled craftsman were busy converting it into corn whiskey and shipping barrels of product down the Ohio and Mississippi Rivers to New Orleans. These fledgling operations eventually grew into Kentucky’s distilling industry.

Why did Kentucky’s corn whiskey become known as Bourbon? Before shipping, to identify the product’s port of origin, the barrels were stamped with “Old Bourbon”. Before long, folks downstream began asking for the “Bourbon” corn whiskey. They preferred its smoothness and red color acquired during the journey. Perhaps by plan or possibly accident, shipping the corn whiskey in charred oak barrels mellowed the whiskey and infused caramelized flavors. This unique process is now known as aging.