

Here is some SoCo background...
Back in the day Bourbon was served right from the barrels they were aged in. A
spigot was attached to the barrel and put behind the bar. Bourbon is and was
made in Kentucky and the best way to get it down to the bars and people in New
Orleans was by way of river.
An issue that M.W. Heron, a New Oreleans bar owner, discovered was that by the
time the bourbon got to him in New Orleans it could taste very different
depending on how long it took to get there. Mr. Heron wanted to serve a
consistent tasting drink to his patrons at his bar. So he started adding
spices, fruit, etc... to the bourbon to get it to just the right taste. At
first (1874) his concoction was only served at his bar, but more and more
patrons wanted to take the spirit with them so he started to put it in bottles
for them to take with them.
1889: The demand for his liqueur grew so great that he shut down the bar,
moved to Memphis, TN, and started to bottle for mass distribution.
Today, Brown-Forman bottles Southern Comfort in Kentucky but Southern Comfort
still calls New Orleans its home.
Sources:
http://www.brown-forman.com
http://www.southerncomfort.com
http://www.talesofthecocktail.com/2005spiritsu.htm > Seminar I attended on the
subject.
--
...the bar mix master has spoken.
http://www.barmixmaster.com
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