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When people think about bourbon, they definitely think about Kentucky. My name is Mary Anne Eves. I am Kentucky’s first female master distiller. Special water that we have in Kentucky is most important for the fermentation process. Our water here is very mineral rich. It’s because of the little limestone in the bedrock and then there’s the soil. It’s got *** lot of nutrient content. So the corn and the grains that we grow here is unique and because bourbon has to be at least 51% corn, it makes its mark on the product. Today. 95% of the world’s bourbon is produced in Kentucky. It’s an industry as old as America with *** history, riddled with hardships and heartache. One of bourbon’s earliest pioneers is German immigrant, Jacob Berm, *** man known today as jake bean. In 1795 he used corn to produce his first bottle of bourbon or old tub whiskey. It becomes *** roaring success. The bourbon industry booms as the early United States pushes westward and continues to thrive during the industrial revolution. But all that progress is derailed in 1920 with the enactment of the 18th amendment prohibition. The liquor, wine and beer industry shuts down by now. The Beam family business is managed by James Jim Beam, who has no choice but to shutter the old Tub Family distillery. I’m Fred. No, Jim Beam was my great grandfather. I’m the seventh generation of Beams to be involved in the bourbon industry here in Kentucky. And he made enough money to keep food on the table and keep the family surviving during prohibition. But the day prohibition was repealed at the age of 70 Jim Beam applied for *** license and opened up the old Murphy Barber distillery where we’re located today here in Claremont. After more than 12 years of prohibition, Jake Beam’s great grandson, Jim Beam names the new distillery after himself. And one of America’s most beloved brands is born. Start here with Jacob Beam. He comes up as David and David Jack and Joseph Beams. We do one thing. We make whiskey. Look at the family tree spread all through the bourbon industry because all the good distilleries had beams making the whiskey. But while the Beam behind the brewery changes, the classic recipe remains true to Jacob Beam’s original batch and it’s all made possible by one all important ingredient. Yeast. The East goes back seven generations that goes back to Jacob Bean. He brought it over from Germany and then it just got handed down, generation to generation. My last name’s Beam. That’s in the indication. So we’re still working off that same strain of yeast of Jacob Beam’s descendants. 30 have been distillers operating in North America and they’ve all developed at least 40 different brands. The Beam.

The history of America’s national spirit

Bourbon’s roots reach as far back as the beginning of the United States and is the official national spirit of America. Throughout its history, its popularity and production have waxed and waned. Here is a brief history of bourbon and its home, Kentucky.

Watch an excerpt, above, of “Bourbon Blaze: The Night That Tested America’s Spirit,” a new documentary now streaming on Very Local. The history of bourbon sits alongside that of America. It was developed in the late 1700s, just a few years after the birth of the United States. European immigrants settled in Kentucky and brought with them their knowledge of whiskey distillation from the old world. The unique climate and landscape of Kentucky gave birth to a special kind of whiskey called bourbon.The state sits upon natural limestone bedrock that creates a unique flavor to the water running through it. As the state’s water winds through the rock, the limestone filters out iron and helps create a mineral-rich water table, which improves the fermentation process of bourbon. The state also has perfect soil for corn cultivation. By definition, bourbon has to be at least 51% corn, so the uniquely nutrient-dense soil of Kentucky aids in the production of good-quality corn. The state also has distinct seasons and high-temperature fluctuations throughout the year. This means that as the bourbon ages in barrels, the temperature changes cause the wooden cases to expand and contract, pushing bourbon in and out of the wood and giving the spirit its signature golden color and oaky flavor. The bourbon business took off in the 19th century as technology and infrastructure improved. However, much of that progress was derailed in 1920 with the enactment of the 18th Amendment. Prohibition shut down almost all the distilleries in the state and put many bourbon family businesses out of work, including the now-famous Jim Beam family. After 12 hard years, the amendment was repealed, and bourbon makers in Kentucky got back to work.Now, the state of Kentucky produces around 95% of the world’s bourbon and is home to more aging barrels of the spirit than people. Many of the families that have been making bourbon for generations continue to do so and continue their legacy. Download the Very Local app to stream “Bourbon Blaze: The Night That Tested America’s Spirit,” now streaming on Very Local. Visit the Very Local app to learn more, stream local news, and explore more original series. Keep connected to your hometown with the news team you trust and discover original series and specials that explore your community and beyond.Follow Very Local on Facebook, Instagram, and YouTube for more.

Watch an excerpt, above, of “Bourbon Blaze: The Night That Tested America’s Spirit,” a new documentary now streaming on Very Local.

The history of bourbon sits alongside that of America. It was developed in the late 1700s, just a few years after the birth of the United States. European immigrants settled in Kentucky and brought with them their knowledge of whiskey distillation from the old world. The unique climate and landscape of Kentucky gave birth to a special kind of whiskey called bourbon.

The state sits upon natural limestone bedrock that creates a unique flavor to the water running through it. As the state’s water winds through the rock, the limestone filters out iron and helps create a mineral-rich water table, which improves the fermentation process of bourbon. The state also has perfect soil for corn cultivation. By definition, bourbon has to be at least 51% corn, so the uniquely nutrient-dense soil of Kentucky aids in the production of good-quality corn. The state also has distinct seasons and high-temperature fluctuations throughout the year. This means that as the bourbon ages in barrels, the temperature changes cause the wooden cases to expand and contract, pushing bourbon in and out of the wood and giving the spirit its signature golden color and oaky flavor.

The bourbon business took off in the 19th century as technology and infrastructure improved. However, much of that progress was derailed in 1920 with the enactment of the 18th Amendment. Prohibition shut down almost all the distilleries in the state and put many bourbon family businesses out of work, including the now-famous Jim Beam family. After 12 hard years, the amendment was repealed, and bourbon makers in Kentucky got back to work.

Now, the state of Kentucky produces around 95% of the world’s bourbon and is home to more aging barrels of the spirit than people. Many of the families that have been making bourbon for generations continue to do so and continue their legacy.

Download the Very Local app to stream “Bourbon Blaze: The Night That Tested America’s Spirit,” now streaming on Very Local. Visit the Very Local app to learn more, stream local news, and explore more original series. Keep connected to your hometown with the news team you trust and discover original series and specials that explore your community and beyond.

Follow Very Local on Facebook, Instagram, and YouTube for more.