By Dane Huckelbridge

A rollicking biography of bourbon whiskey that doubles as a wealthy and fabulous background of the US itself

Few items are so thoroughly or in detail steeped within the American tale as bourbon whiskey. As Dane Huckelbridge's masterfully crafted heritage finds, the enduring amber spirit is the yankee adventure, distilled, elderly, and sealed in a bottle.

Bourbon's crucial aspect, corn, is indigenous to the Americas and have been fermented through its local peoples for hundreds of years. At Jamestown, the earliest colonists utilized their old-world distilling information to provide the 1st corn-based whiskey. After successful the yankee Revolution, George Washington became his consciousness to constructing one of many new nation's greatest distilling operations at his property, Mount Vernon, making him a founder of either the us and American whiskey. Whiskey-swilling Scots-Irish immigrants had perfected bourbon's recipe within the rugged oak forests of the Appalachian frontier through the early 19th century. Kentucky-born Abe Lincoln bought a liquor license in 1833 earlier than turning his cognizance to politics; in the course of the Civil battle, infantrymen on either side liberally imbibed sooner than, in the course of, and after conflict. Then, in cowboy saloons and playing halls of the late-nineteenth century, bourbon placed the wild in Wild West.

During the early 20th century, Prohibition fa-mously sought to curtail America's consuming yet in its place improved alcohol's achieve as speakeasies run through gangsters and bootleggers welcomed girls and made consuming extra stylish than ever. Bourbon-consumption reached list heights--both at domestic and abroad--as the USA got here of age as a superpower after international warfare II and labels like Jack Daniel's and Jim Beam emerged as worldwide manufacturers on par with Coca-Cola. simply as bourbon fueled the novels of F. Scott Fitzgerald, William Faulkner, and Ernest Hemingway throughout the first 1/2 the 20 th century, the Nineteen Sixties and past observed rock-and-roll bands and nation stars knocking again bottles of outdated Grand-Dad and reclaiming bourbon's unruly acceptance. this present day the tale has come complete circle with a renewed appreciation of craft-distilled whiskey produced in small batches, a lot because it used to be a hundred and fifty years ago.

Bourbon has been at turns rebellious and conventional, releasing and harmful, nearby and international; to understand it's to appreciate the yank tale. Crack open Bourbon, and are available alongside for the journey.

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Additional resources for Bourbon: A History of the American Spirit

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Indd 53 Text Submerge the meat strips into the marinade until both sides are completely covered. Cover the container and let it sit in your refrigerator for 8 to 10 hours, or overnight. 13/8/15 5:34 pm 13/8/15 5:30 pm (F39)_Job:08-61334 Title:MBI - The Complete Book of Jerky Dtp:221 Page: 53 54 ChapTeR 2 Dry Rub Cures Asian Marinade 1/4 cup sliced green onions 3 teaspoons soy sauce 2 teaspoons honey 1 teaspoon sesame oil 1 teaspoon molasses Combine the onions, soy sauce, honey, oil, and molasses in a small saucepan and stir well.

Add the brown sugar when partially cooked and continue to stir and cook until caramelized and completely soft. Do not burn. Remove from heat. In a nonmetallic container, thoroughly mix the teriyaki sauce, olive oil, garlic, salt, raw minced onion, and black pepper. Add to caramelized onion. Allow the flavors to blend for 15 minutes. Add the ground meat and mix thoroughly. Cover the container and marinate for 1 hour in the refrigerator, or leave overnight if more marinating time is desired. Remove from the marinade container and form into shapes as outlined on pages 40–44.

To begin, wet your hands or gloves in cold water before scooping a cup of the cured and seasoned meat and placing it on a clean surface. 3. Pick up a portion of the meat and roll it between your hands to form it into a cylindrical shape that is small enough to slide into the tube. Then add more small rolls until the tube is full. The meat will flow out more easily if it has been formed into thin rolls first rather than packing the tube full. Fashion the ground meat into small sticks by rolling a handful between your fingers or hands.

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