Bourbon is a variety of whiskey that uses a minimum of fifty one percent corn in the distillation process. Using corn makes for quite a difference during this journey from field to mouth. The name Bourbon comes from the county in Kentucky formed in 1785 in a shipping region now known for its distilling skills.

Who would have thought that a member of the parsley family could be used to make an outstanding liqueur? Yet, anisette, which is based on the oil from anise seeds, is just that.

Wine and beer enthusiasts regularly enjoy making their own and even if it is just a casual pastime, the experiments are fun and often produce some worthwhile results. However, making vodka, gin and others is partially just a matter of continuing or altering slightly that same process.

Everybody has an interest in attaining his or her own potential in one way or another. Different types of liquor and spirits of a more earthly, or shall we say earthy kind may or may not help with that effort. All the same, one thing that is beyond dispute and that is the certainty that they will make the journey much more pleasurable.

Judging wine and liquor is sometimes viewed as nothing more than a subjective exercise in ranking according to personal taste. Although that may sometimes be true, there are also real differences between what is good and what is not so good, even in the area of whisky liquor.

Liquors, such as scotch or bourbon, are made from grains and distilled. In contrast, wine is the product of fermented grapes. Brandy on the other hand is a beverage that is a fine combination of the two processes. The name is short for ‘brandywine’, which sounds similar to 'burned wine', suggestive of what it is and how it is made.