Actually, (and seriously) you may want to try Early Times kentucky whisky (not bourbon) which is aged for a short time (comparatively) in reused barrels. Today's american whiskies are aged far to long to compare with their original counterparts.
Check it out!
Old Potrero has two offerings which purport to imitate 19th and 19th century amreican whisky, respectively.
In the same vein, perhaps more of a gimmick, a bourbon called "Bulleit' 'the bourbon that tamed the west' is on shelves in the U.S.
Hope this helps!
I can't imagine the pioneers taking time to get their mash perfectly balanced with just the right ratios of corn, rye, wheat and barley - which is a science unto itself in today's distilleries. I'm guessing they weren't using column stills either?
Also, it's my understanding that the early US whiskies were chiefly ryes, so the Potrero's mentioned above probably come closest.
Oh, and the column still has been used for quite a long time in the bourbon industry, so long that it is considered the traditional still.
Anyone who wants to know more about the history of Bourbon should get Chuck Cowdery's book "Bourbon, Straight".
Have you tried "Bulleit"? Is it worth trying? I have to say I'm tempted, but my list is long and it isn't at the top...
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