Quality, pure and simple
All bourbon is made the same way. It is a mash composed of at least 51% corn with a mix of wheat and rye, stored in new charred oak barrels. The Bottled-in-Bond Act of 1897 helped create the standard of bourbon we have today - no additives, only simple ingredients and time in a barrel. Bourbon has federally-mandated purity laws which help combat forgery alcohols, those tainted with additives or watered down - so bourbon maintains its high quality.
Sophisticated Taste
So why do bourbons taste different? A big factor in taste is determined by how long the liquor sits in the barrel and how much heat that barrel is exposed to by its position in the rickshouse or rackhouse.
The higher the barrel is in the house, the better it is and the higher proof. Heat causes a chemical reaction that allows for evaporation, extraction of tannins, and release of wood sugars - creating the sweet, warm, and woody characteristics of a bourbon. Some feel it tastes like vanilla, caramel, spice, butter and/or walnut.
Good for You?
Yes, it can be - moderation is key. Unlike beer and some other alcohols, bourbon has no carbohydrates and no sugar. Studies from well-known universities and medical centers boast about its health benefits.
Makes Other Foods Taste Good
Over the years, the unique taste of bourbon has been added to different types of food we eat and products we consume. You see bakeries making bourbon balls and bourbon-infused chocolate, cakes and pies. Food places offer bourbon chicken and steak and bourbon-infused whipped cream to go on your desserts or lattes. Robert Mondavi even ages some of their wines in bourbon barrels!