“I was brought up to believe that Scotch whisky would need a tax preference to survive in competition with Kentucky bourbon.”
-Politician Hugo Black, 1886-1971

Kentucky’s welcome sign hanging over the Ohio River displays the state’s official slogan: Unbridled Spirit. The marketing ploy was devised in late 2004 to conjure up images of the commonwealth’s beautiful horses and majestic green hills.

But perhaps the true spirit of Kentucky is its bourbon whiskey. This distilled, corn-based drink has been produced in (and named after) Bourbon County, Kentucky since the 18th century.

Although states such as Ohio, Colorado, New York and Tennessee have turned out their own varieties, they’re no match for the “Bourbon Capital of the World.” The Bardstown, Ky. area is home to the annual Bourbon Festival each September and harbors eight distilleries along the Bourbon Trail that are open to the public.

There are about 70 brands of bourbon produced in the Bluegrass Region, making up 95 percent of the world’s supply. These include the popular Jim Beam, Barclay’s, Wild Turkey and Maker’s Mark, as well as local favorites such as Kentucky Gentleman, Kentucky Tavern, Kentucky Vintage, Old Kentucky, Pure Kentucky and Straight Old Kentucky.

Whiskey distillation has never been an exact science, but Kentucky’s natural resources seem to exist specifically for the production of bourbon. The state’s soil is a boon for raising corn, the key ingredient in the drink.

Bourbon’s other main ingredient – water – is filtered differently in Kentucky. Its purposeful flow through limestone creates water that is high in magnesium and calcium, which is ideal for fermentation and flavoring of this specific type of whiskey (it is also the reason for Kentucky’s bluegrass appearance). Mix in some quality rye, wheat or barley (called the mash), age it at least four years in a charred oak barrel to achieve color and flavor, and the result is a full, smooth, acquired taste that is quintessentially Kentucky. Raise a toast to your own unbridled spirit with these bourbon favorites:

Mint Julep (the traditional beverage of the Kentucky Derby)
2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Bourbon whiskey
Muddle mint leaves, sugar and water in a Collins glass. Fill the glass with ice and add bourbon. Garnish with a mint sprig.

Louisville Lady
1 oz. bourbon
¾ oz Crème de Cacao (white)
¾ oz. cream
Shake with ice and strain into cocktail glass.

Kentucky Blizzard
1½ oz. bourbon
1½ oz. cranberry juice
½ oz. lime juice
½ oz. grenadine
1 tsp. sugar
Ice
Orange slices
Shake all ingredients with ice. Strain into cocktail glass or over ice. Garnish with a half-slice of orange.

Dixie Whiskey
½ tsp. powdered sugar
1 dash bitters
¼ tsp. triple sec
½ tsp. Crème de Menthe (white)
2 oz. bourbon
Shake with ice and strain into cocktail glass.

Bourbon Cobbler
2½ oz. bourbon
1 Tbsp. lemon juice
2 tsp. grapefruit juice
1½ tsp. almond extract
Peach slices
Combine all ingredients in a mixing glass; pour over ice into cocktail glass. Garnish with peach slice.

Of Note: Although bourbon is synonymous with Kentucky, the Bluegrass State hasn’t cornered the entire market. There are a few notable Ohio bourbons worth trying, including Woodstone Creek, which is now being sold at Details Mini-bar and Lounge in the Short North (www.detailslounge.com).  

Bourbon aficionados should check out Barrel 44, a whiskey-specific bar and restaurant located at 1120 N. High St. Among Barrel 44’s extensive bourbon repertoire are Kentucky classics such as Basil Hayden, Bulleit, Elijah Craig, Heaven Hill, Old Charter, Old Forester and Old Granddad. Visit www.myspace.com/thebarrel44.  

Fans of the Lawrenceburg, Ky.-distilled, sweet-finishing Bulleit Bourbon or Jim Beam Distilleries’ Old Crow Bourbon can also enjoy a glass at the appropriately named Café Bourbon Street, 2216 Summit St. Visit www.myspace.com/cafebourbonstreet.

Alicia Kelso is editor of Luxury Living.