Huckelbridge, Dane. Bourbon: A History of the American Spirit. New York: William Morrow, 2014.
The narrative treats corn-rich mash, barrel storage and transport, Kentucky production, and expanding regional markets as the conditions from which bourbon gradually became recognizable.
Dane Huckelbridge, Bourbon: A History of the American Spirit (New York: William Morrow, 2014), PDF sheets 58–70.
Dane Huckelbridge, Bourbon: A History of the American Spirit (New York: William Morrow, 2014), PDF sheets 58–70.
PDF sheet 70
PDF sheet 58
Huckelbridge, Bourbon, PDF sheets 58–70.
Chapter 3 — Bourbon emergence and naming
2026-09-29: fresh supplied-copy review covered all 320 sheets and 87 enlarged visuals. This entry is checked for fidelity to the cited passage, not independent truth. Copy lacks at least endnotes 39–56; earlier complete-source wording is superseded. Convergence is useful; origin legends remain uncertain. The Robertson cordial image bears an 1861 registration despite an 1847 brand claim. Illustration dates do not establish bourbon invention.
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