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The history of bourbon starts late eighteenth century, when Scottish immigrants and Irish traditions brought from Europe. Therefore, the bourbon is as traditional and as good as the best single malt Scotch. In 1774, settlers from southern states received a boost from the crown to stay: If you cleared 60 acres of forest, built a house and planted corn for five years, the land was theirs. It was impossible to eat so much corn and transporting it to sell out was harder than it gave in return. The whiskey was more profitable and more easily transported and stored without being spoiled, so they used their old techniques with new grain. The oak aging was also out of necessity and the environment.

"Kentucky is a sea of \u200b\u200btrees, storing it in oak barrels was logical." The Kentucky bourbon (terroir) has strict rules of preparation, including specific grades of distillation and aging in new oak toast inside (not allowed as caramel coloring). HIPS