5 Things Most Folks Get Wrong About Bourbon
Spend enough time around a rickhouse, and you’ll hear all kinds of tall tales about bourbon. Some of it’s harmless, some of it’s just plain wrong. So let’s clear a few things up.
- “Bourbon Has to Be Made in Kentucky”
Now listen, I’m proud to be a Kentucky distiller. But the law don’t say bourbon has to come from here. It says it’s gotta be made in the U.S. of A. You can make bourbon in Indiana, Texas, or anywhere else in the country — as long as you follow the rules.
Kentucky’s got the weather, the limestone water, and the tradition, so we do it best. But don’t let anybody tell you it can’t be bourbon if it ain’t from here.
- “It Just Has to Be 51% Corn”
Technically, yes. Legally, bourbon must be at least 51% corn. But if that’s all you know, you’re missing the point. The rest of the mash bill — rye, wheat, barley — changes everything. That’s why one distillery’s bourbon don’t taste like another’s.
At Coal Pick, we’ll tell you straight what we’re running, because the mash bill is part of the story.
- “All Bourbon Barrels Are the Same”
Not hardly. The law says “new oak container.” Most folks think that means a brand-new, charred barrel. But toasted barrels, French oak barrels, different chars — they all change the flavor.
And here’s the kicker: some distilleries swap barrels halfway through aging, just to call it “toasted.” At Coal Pick, we live our whole lives in toasted barrels. Day one in, day one out. That ain’t the same thing.
- “Higher Proof Means Better Bourbon”
I’ve seen folks chase 137-proof bottles like it’s a badge of honor. Truth is, higher proof don’t always mean better. A lot of times it just means they put the whiskey in the barrel too hot and had to cut it with a bucket of water later.
We barrel at 111 proof so we don’t have to drown it later on. Keeps the bourbon honest, and you’ll taste the difference.
- “All Those Brands Are Different”
Here’s one the big guys don’t want you to know: a handful of companies own half the bourbon aisle. Buffalo Trace alone has 400 brands under its belt. Folks will pay crazy money for a Weller or a Pappy, not realizing it all comes from the same place.
Doesn’t mean it’s bad whiskey — but don’t get fooled into thinking every label is a whole new distillery. Sometimes it’s just marketing.
Bourbon’s got a lot of myths swirling around it, and that’s fine — makes for good bar talk. But when you get down to it, the truth is simple: good bourbon comes from care, patience, and choices that put flavor before shortcuts.
That’s the way we do it at Coal Pick — and it’s worth knowing the difference.