“Wine-ing” about Bourbon

November 2025

The other day, I went to Louisville, Kentucky with a couple of buddies.  We have been talking about taking a trip to the Bourbon Trail for a long time now, and we finally did it. Over the years I have been blessed to be able to visit wineries all over the world.  In the United States, I have visited the great wineries of Napa and Sonoma in California, as well as those from the amazing Willamette Valley in Oregon. Outside of the US, I have had the pleasure of visiting wineries in Australia and New Zealand, as well as in France and Germany.  I have even visited some wineries in my home state of Michigan, where the industry is truly burgeoning. 

So, I have had wine pretty well covered.  But I had never visited or toured a distillery, until last week. Being a Foodie, I love learning about all thing’s food and the culinary world.  But I am also a bit of a “Beverageie”.  Now, I might have just made that up.  Regardless, here is what I think; while Foodies focus on the gastronomic side, Beverageies would focus on the enjoyment of their favorite drinks and the social aspects of beverage culture.  Being both, takes care of just about all of the epicurean world! So today, I am pondering the different experiences I have had between winery visits and my recent distillery trip. Let’s start with a little background.

Wine and wine culture are fairly well known.  It’s a fermented beverage that has been around about as long as humans have, in one way, shape or form. But bourbon is a little younger than that and more complex, in its own way.  It’s almost common knowledge regarding how wine is made. Truly, its initial processing phases are much like any fermented beverage.  For bourbon, it’s largely the same. It is first fermented, like wine but then it is distilled. Distillation is basically a method for concentrating the alcohol. If you distilled wine, you would make brandy.  That extra step makes all the difference for either bourbon or brandy.  But bourbon’s process after distillation is very unique.  And the Bourbon Trail is an excellent place to begin a journey into the realm of that specific type of whiskey.

The Bourbon Trail is a collection of distilleries that showcase the heritage and uniqueness of the bourbon industry.  There are tastings and tours, so it was an excellent way to learn more about something I have found that I really enjoy.  Just like wine.  Although they are vastly different things, there are some similarities between Bourbon and wine. Especially with the culture that supports and reveres them and how they are tasted and described.  But I found the tours and educational aspects to be vastly different. So, allow me to impart upon you some knowledge I gleaned from my recent trip.

I will act like you live under a rock, and don’t know anything about Bourbon.  So, I will start by providing you with a little history.  The name "bourbon" is said to have been derived from the French Bourbon dynasty and was initially used to describe the area around present-day Bourbon County, Kentucky.  No one denies that bourbon itself is a uniquely American whiskey.  One that is known for its distinctive production technique and how that process develops an unmistakable flavor. I used to believe that to be called a bourbon, you had to be made in Kentucky.  I found out on this trip that I was mistaken about this.  More to come on that.

Bourbon originated in the late 1700s in Kentucky, as essentially moonshine.  The original production of bourbon began on small farms as a way to use the excess corn that proliferated in the region.  Brewing and distilling converted corn from a bulky, feed stock grain into a far more valuable, portable, human commodity. Early distillers were just practical farmers, aiming at making a living. They were far less interested in the quality of their product and went after all the quantity they could produce.   Fast forward 250 years or so and things are very different.

Today’s bourbon and its recipe is a highly refined, artistic process. Again, much like wine. But instead of grapes as a feedstock, it is made from a mixture of corn, rye, and malted barley, and always aged in new, charred oak barrels.  The longer it is aged, the more distinctive it becomes, and is typically aged for at least four years.  The thing about bourbon is, and you must remember this; all bourbon is whiskey, but not all whiskey is bourbon. A critical concept.

Perhaps the most famous rule that makes a bourbon, well, a bourbon, is its strict aging process. Unlike other whiskeys that can be aged in various types of barrels, to be a bourbon you must be aged in new, charred-oak barrels. This isn't just a peculiar ritual, it’s the law. You can’t call it a bourbon if you do it any other way. 

The charring of the barrel is an art unto itself and plays a vital role in developing bourbon’s distinct color and flavor.  It is the cause of those classic aroma and flavor notes, like butterscotch, vanilla, caramel, and a subtle smokiness. On top of that, Bourbon must be made up of at least 51% corn and distilled at no higher than 160 proof before being barreled. No shortcuts in the process are allowed.

Coincidentally, the “barrel rule” has had an interesting impact across the alcoholic beverage world. Once a barrel has been used for bourbon, it can't be used to make bourbon again.  Remember the whole “new” thing.  New means just that.  So, what can be done with all those used barrels?  They are expensive after all and certainly don’t all become classy flowerpots or bar tables. These barrels that have been steeped in lovely, high proof bourbon for significant amounts of time are sold to producers of other spirits, like tequila, scotch, Irish whiskey, rum, and even wine, giving each of those drinks a foundation for their own aging process and ultimate flavor profile.

Visiting a bourbon distillery is similar to visiting a winery, as both involve learning, tasting and exploring the production process.  Both provide an insightful and enjoyable experience for their visitors. Wine making tends to focus on grape varietal and both how and where they are grown. The “Terroir” is a French word that signifies all of this.  This is the vineyard’s soil composition, elevation, sun exposure, climate, and other unique characteristics. A wine expert knows how these characteristics can affect the aromas and taste of wine.  Bourbon is focused far less on raw materials or where they are grown.  They are much more in tune to the proportions of each grain, and even more so, on the aging process. So, you learn different things at either place.

Regardless, both experiences can be enjoyable and provide insights into the local culture and the craftsmanship of their finished products. What I have found is what is most similar is the way we taste and describe these two beverages. Even though the target audiences seem very different for bourbons and wines. Generally, I think they are mostly the same people, they just morph a little bit depending on whether they are at a winery or a distillery.  Now that I have a frame of reference, I will make that assertion!

Let’s take wine first.  When I hear most people talk about wine, especially at a winery, I feel like I might be visiting a sophisticated country club. The visitors evoke the stereotype of the pretentious, joyless, wine aficionado.  The one that shows raised pinkies, designer clothes and expensive Italian shoes. Sometimes it feels like the more someone is an expert in wine, the less I like them. Often, our naivety about wine experts and their intimidating grasp of the world of wine, makes wine seem almost unapproachable. And the way it gets talked about can seem to make it even worse. 

Let’s face it, wine can be old-fashioned and even a bit snooty.  Almost a little bit poetically intellectual, especially when a real expert tells you what you’re going to taste.  I’m sure I missed something, but the following is a description I wrote down after visiting a Napa Winery, where we tasted their finest Cabernet Sauvignon with the winery’s expert sommelier. Check this out…

“With this Cab you must initially note its inky burgundy color and tight legs.  Convincing you, even before tasting, that this wine will provide you with a flamboyantly dense palate. She opens up with a refined, but approachable body. The barnyard aromas and sweaty saddle nature slides into the scent of oak and damp earth. But what you must note is the interplay of complex acidity and the creaminess that develops into an opulent and fleshy prune and kumquat interaction. All of this climaxes in a deep and expressive finish of unctuous cashew and burnt caramel, which cleans up quickly, returning to a balance of tannin and poached fruit.” 

After hearing this, my wife Kathy, who is a novice with wine but extremely honest and courageous, awkwardly swirled the wine in the glass, took a sniff, then drank a sip. Closing her eyes, she rolled it around in her mouth and finally swallowed.  She opened her eyes and paused a nanosecond before uttering, "Hmmmm, I get grapey." To be fair, it was an incredible wine.”

The demographic of a bourbon drinker is often quite different than a wine enthusiast. Yet, by all accounts, as I said earlier, wine lovers and bourbon aficionados are an overlapping group.  So, many visitors are the same or similar people.  They just tend to act a little differently when sampling bourbons.  Just by its nature, bourbon drinking seems more diverse and inclusive.  Fans of bourbon encompassing a wide range of ages, incomes, and educational backgrounds.

Bourbon isn’t stuffy or snooty, and the experts at the distilleries are more down to earth. They are happy to talk about bourbon, the area where it is made, and they fill you full of fun information.  But the tasting vernacular is similar.  Maybe a little bit less flowery and intimidating. 

I jotted this down after our recent tasting of a fabulous bourbon at a distillery near Frankfurt, Kentucky. 

“With this bourbon you will find its most distinguishing characteristics is that it is warmly inviting and richly textured. Initially, it opens with playful aromas of peppery spice and toasted marshmallow. As you swirl you will certainly note the high proof nature of this non-cut whiskey.  Attacking your throat, mouth and nose with charred oak and brimstone. With the swallow, you will note a palate of honeyed grains, oats, and creamy butterscotch layered with hints of oak and a lively barrel tang, all leading to a smooth, long finish where grains fade into soft honey, gentle spice and a content and satisfying close.”

Now my wife has tried bourbon.  She thinks it tastes like gasoline.  But I try to remember that she used to say, “That tastes like old grapes”, about any wine.  She is much more articulate now, as she has begun the process of appreciating wine.  At the ripe old age of 62!  So, it’s never too late. But Bourbon?  I don’t think she will ever make it that far.  But who knows?

The bottom line is, drinking wine and bourbon is delightful, each in their own way.  They are vastly different tipples that each lead us to use all of our senses to enjoy and describe.  Visiting a winery or a distillery is usually fun and educational.  Often the pretense in the cultures behind these two liquids is a perception, versus a reality.  In truth, they both offer us a way to learn and socialize, as well as a creative exercise for our vocabulary.  Albeit, quite often in very poetic fashion.  Certainly, in a way we can both learn and laugh.  All while catching a good buzz!