Kentucky is where bourbon came into its own. According to Wiki, the legal requirements for bourbon are:
Produced in the United States;[4]
made from a grain mixture that is at least 51% corn;[4]
aged in new, charred-oak barrels;[4]
distilled to no more than 160 (U.S.) proof (80% alcohol by volume);[4]
entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume);[4] and be
bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).[5]
Covington, Kentucky is right across the Ohio River from Cincinnati. They have a bourbon bar owned by Molly Wellman, nationally famous mixologist and cocktail author, Old Kentucky Bourbon Bar (OKBB). Going for a bourbon tasting there is like getting a PhD! The atmosphere is hip, yet focused: no televisions. I was very happy to be hosted to experience it.
Molly Wellmann at OKBB
Patrons young and old give Molly Wellmann tons of respect. Her knowledge of all whiskeys — most especially bourbon — is phenomenal. Don’t be fooled by her inked, roller derby look: she’s the boss!
Ancient Age
I actually have a bottle of Ancient Age at home, with what is probably a 40 year old Maryland tax stamp on it. It was from a deceased in-law . . . I never drank it before, thinking it was rot-gut. It’s really not all that bad.
Before they become bourbon
Before bourbon is aged in new, charred white oak barrels, it’s “white whiskey”. Not all “moonshine” is the same! Some have real character and interesting flavors . . . and we’re not talking about silly fruit flavors.
Luxe & Down-Home Cuisine/Culture/Travel/Style 