Whiskey Row Eighteenth Century Corn Recipe Bourbon

The Ohio River flows through Kentucky before meeting up with the Mississippi River in Cairo, Illinois. Along the riverbank in Louisville, there is a stretch of iron-clad warehouses known collectively as “Whiskey Row” where bourbon has been distilled and blended since the late 18th century. The early settlers discovered that corn would grow in abundance in the rich deep soil along the river. And settlers from Pennsylvania, Virginia, and Maryland also discovered that yellow corn made smooth-tasting whiskey. Whereas most of today’s bourbon whiskies have a recipe using around 70% corn, 20% rye or 20% wheat, and 10% malted barley, the newly arrived settlers and bourbon distillers used only corn. Our “Whiskey Row” Eighteenth Century Straight Corn Bourbon recipe follows that early tradition. You will love the sweet and crisp flavors distilled from Ohio Valley corn mellowed with the essence of vanilla and caramel naturally extracted for new charred oak barrels.