What  Is Bourbon? 

In 1964, during Bourbon-fancier Lyndon Johnson's administration, the U.S. Congress passed a resolution declaring Bourbon "…a distinct product of the United States."

No whiskey can call itself Bourbon unless it meets the following criteria:
  • Must be made in the United States
  • Distilled at less than 160 proof from fermented grain mash
  • The grain recipe must be at least 51% corn
  • The product must be stored in new, charred, white oak barrels at no more than 125 proof
  • Nothing can be added to the final product except pure water

Most Bourbons are aged for at least four years. At Labrot & Graham we pay no attention to the calendar. Because we have very exacting standards with regards to color, aroma and taste, it is up to the palate of our master distiller, Lincoln Henderson, to tell us when a barrel is ready. Every barrel matures at a different rate.

Where is the Name From? 

The name "Bourbon" comes from Bourbon County, Kentucky, which, in the 1700's, covered a large portion of Kentucky and was a point of departure for whiskey moving down the Ohio River to the West and New Orleans. The product name was later shortened from "Whiskey from Bourbon County" to "Bourbon Whiskey" as it gained international acclaim.