Bourbon, Straight; In Kentucky, A Few Men Distill 200 Years Of History [ Corrected 6/25/02 ] The Washington Post | June 12, 2002| | . This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information) Copyright

At first blush, a multi-course "bourbon dinner" presents a daunting prospect: five whiskeys (or was it six?) during a single meal, each one a gastronomic enhancement, each one bringing the diner nearer to oblivion.

But, as the waiter was careful to point out with each new round, this was the good stuff: Think billiards, not pool; verandas, not juke joints; Clark Gable, not Clint Eastwood; Kentucky Derby, not NASCAR. We're not talking shots of booze here.

"Don't call it that," said Jim Beam master distiller Jerry Dalton, as he gargled a taste of the clear, eye-watering, 135-proof "white dog" ...

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