There are literally several types of American Whiskey, but today I’ll be talking about one: Bourbon Whiskey. The biggest difference between bourbon and other whiskeys is that 51% of it or more makes a whiskey bourbon. That being said, the majority of the bourbons that are out there are made in Kentucky. Here’s the thing though, all bourbons are whiskeys, but no all whiskeys are bourbons. Roughly about 95% of all bourbons are distilled and bottled in Kentucky. There are some that are bottled in Tennessee that have all of the same makings as a traditional bourbon, but are marketed as a Tennessee Whiskey. Jack Daniels is one of the more popular Tennessee Whiskeys that have all of the qualities of a traditional bourbon. That being said, we all know it as a Tennessee whiskey.
Here are what makes a whiskey a bourbon:
- Produced in the United States
- Made from a Grain Mixture that is at least 51% corn
- Aged in new, charred oak barrels
- Distilled to no more than (US Standards) 160 Proof or 80% Alcohol by Volume (ABV)
- Entered into the barrels for aging at no more than (US) 125 Proof or 62.5% ABV
- Like most whiskeys it’s bottled at 80 Proof or more or 40% ABV.
Not all Bourbon is created equally.
Bourbon has no minimum when it comes to the actual aging. The only real difference is straight bourbon. There is a minimum of two years in the aging process, but if it’s younger than four years, then there needs to be a label on the bottle stating the age of the whiskey.
Typically, the mixture for bourbon can contain anything from wheat and rye to malted barely. As long as the mixture has at least 51% corn, then you’re in bourbon-ville. The grains are mixed with water and yeast is added. Afterwards the mixture or mash is then fermented. The fermented mash is then distilled to anywhere between 65% and 80% ABV. Traditionally, an analembic or pot still is used for distilation, though a continuous still is more common now a days with mass production. At this point there should be a clear spirit. It’s the aging in the oak barrels that give it the color and flavoring from the caramelized sugars in the charred wood. There are some changes that come to the spirit during the aging process, such as the Angel’s Cut which occurs through evaporation, oxidation, and other chemical processes.
Once it’s done and matured, bourbon is typically diluted with water and bottled to at least 40% ABV. That being said, bourbons can be bottled anywhere from 40% ABV to 62.5% ABV. The barrels are sometimes give to Scotch whiskey companies for reuse, but that’s up to the individual distillery.
There are a couple of bourbons that are out there that I would recommend to anyone that’s out there. For example, my favorite is Woodford’s Reserve. Some people prefer Maker’s Mark or Basil Hayden. All in all, bourbon is something that many people can enjoy. Especially here in America. Cheers.
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