Learn how bourbon is made, how to serve and taste it, and why Virginia’s distilleries are leading the next chapter in bourbon craftsmanship.
While Kentucky often takes the spotlight, bourbon’s roots reach back to Virginia — the birthplace of American distilling.
In 1620, at Berkeley Plantation, colonist George Thorpe successfully distilled corn mash into what is recognized as one of the earliest American whiskies. This innovation — turning New World grains into spirits — became the foundation for what we now call bourbon.
By the 1700s, Virginia farmers were distilling surplus corn, rye, and barley into whiskey, both for trade and for preservation. The state’s fertile soils, pure spring water, and seasonal climate made it a natural fit for quality production.
Today, Virginia’s distilleries continue that legacy — creating bourbons that balance traditional mash bills with modern innovation. From small-batch and single-barrel releases to experimental finishes, Virginia’s bourbons are rewriting what “American whiskey” can be.
Bourbon begins with a grain mash that is at least 51% corn, combined with rye, barley, or wheat, which is then fermented, distilled, and aged to develop its signature sweetness and depth.
The grains are ground and mixed with hot water in a mash tun to extract sugars from the corn and other grains.
Yeast is added to convert the sugars into alcohol, producing a low-proof liquid called wash.
The wash is distilled to concentrate alcohol and flavors. Pot stills create richer, fuller-bodied spirits, while column stills yield lighter expressions.
Bourbon must be aged in new charred oak barrels, which impart color, caramel, vanilla, and spice notes. Aging time and barrel conditions influence the final flavor.
Water is added to reach the desired bottling strength, typically around 80–100 proof (40–50% ABV).
Bourbon is as versatile as it is flavorful. Whether you prefer to sip it neat or mix it into a cocktail, understanding how to serve bourbon helps you get the most out of every pour.
The classic method for tasting bourbon in its purest form. Enjoyed at room temperature, neat bourbon allows you to experience the spirit’s full aroma and complexity — ideal for aged or higher-proof expressions.
A few cubes of ice gently chill bourbon and soften its intensity, mellowing out higher-proof bottles while revealing notes of caramel, spice, and vanilla.
Adding a few drops of water can open up the bouquet and release subtle flavors hidden beneath the alcohol. Many master distillers recommend this for barrel-strength or cask-strength bourbons.
While bourbon shines on its own, it’s also the backbone of many classic cocktails. Try these time-tested pairings:
Bourbon tasting is both an art and a science — one that engages all your senses.
Hold the glass to the light. Deep amber and mahogany tones often indicate longer aging or heavier charred barrels, while golden hues suggest a younger bourbon.
Bring the glass to your nose and take slow, deliberate sniffs. Common bourbon aromas include vanilla, caramel, oak, spice, and occasionally notes of fruit or toasted nuts.
Let the bourbon coat your tongue before swallowing. This helps reveal its texture — creamy, oily, or dry — and prepares you for the next stage of tasting.
As the flavors evolve, you might notice sweetness up front (corn, caramel, honey), followed by spice, oak, and a warming finish. Each mash bill — the mix of corn, rye, barley, or wheat — influences what you taste.
The finish, or aftertaste, reveals the bourbon’s character. A long, smooth finish suggests balance and maturity, while a short finish can indicate youth or lighter aging.
Because bourbon is full-bodied, slightly sweet, and rich in vanilla and oak, it pairs beautifully with foods that mirror or contrast those qualities.
