At Blue Bell Inn, our clients often look to us for our wide selection of American and international whiskeys. So we sat down with Tim Heuisler, American Whiskey Ambassador for Beam Suntory, representing brands like: Knob Creek, Maker’s Mark, Basil Hayden’s, Booker’s Bourbon, and Jim Beam to find out what makes American whiskey unique and just how best to drink it.
Great to connect with you, Tim. First, tell us about your background and how you’ve come to know so much about American whiskey.
Tim: Before joining the Beam Suntory team, I spent 13 years in the bar and restaurant industry. I always had a knack for whiskey, but I really got my chops while behind the bar creating cocktail and whiskey menus, entering competitions, and meeting distillers throughout the years. I recently left Time restaurant to focus strictly on spirits which landed me where I am today at Beam Suntory.
Where is American whiskey from?
Tim: Geographically speaking, people think that all American Whiskey—bourbon in particular—is made in Kentucky. And this simply isn’t true! The limestone filtered water we find in Kentucky, along with ideal climate conditions (extremely hot summers and frigid winters) are only 2 of the many factors that go into producing such a unique spirit. As long as you have the right climate and conditions, American whiskey can be produced all over the country.
What most people don’t know is that American whiskey making actually began in Maryland and Pennsylvania, not far from Blue Bell Inn, during a period called the Whiskey Rebellion in the late 18th Century. Farmers in Pennsylvania and Maryland made whiskey primarily from rye. At that time, nobody set out to become a ‘master distiller’ but as these farmers had to store and save their excess grain, distilling it became the best option.
During George Washington’s presidency, the government added an excise tax to whiskey makers, which helped fuel a migration from Western PA to Kentucky. They couldn’t really escape the tax law, but it did lead to creation of what we now call bourbon.
By the way, thanks to our 36th President, Lyndon B Johnson, bourbon is our country’s native spirit.
Blue Bell Inn was founded in 1743. What styles of whiskey would George Washington (Blue Bell Inn’s most famous guest) have consumed?
Tim: Any American whiskey being made in 1743 would have been made primarily from rye. Corn was being used as a secondary grain but it’s difficult to say what year exactly people made the switch. As for proof, I cannot honestly say what the proof would have been for these early spirits. Without regulations, it certainly may have been harsh!
What classifies an American whiskey as “bourbon”?
Tim: By law, bourbon must be made in the United States of America, consist of at least 51% corn in the mash bill, and be aged in brand new, charred, American Oak containers. It cannot come off the still at higher than 160 proof, must enter the barrel at no higher than 125 proof, and be bottled at no less than 80 proof.
Rye is just the opposite and must consist of at least 51% rye in the mash bill, with the remainder typically consisting or corn and malted barley.
What are the top 3 styles of whiskey people should have in their home bar?
Tim: Everybody should have a good rye at home for making the classic cocktails. My go-to at home is Knob Creek Rye, as its big body and 100 proof strength will stand up to any other ingredients in the drink.