What is the Bourbon Whiskey?
Bourbon is a special type of whiskey that originates from Kentucky, USA, and is made primarily from sweet corn. Its mash must consist of a grain mixture and at least 51% corn. This is also responsible for its unique sweetness. No other whiskey has a similar flavor profile.
This sweetness is also why cocktail recipes that include bourbon shouldn't be made with other types of whiskey-at least if you want their classic flavors.
What does bourbon taste like?
Bourbon has a unique sweetness that comes from corn. However, throughout the aging process, the spirit acquires additional flavors. This can be, but is not limited to, vanilla, caramel, spice, and of course oak.
Flavor profiles are comparable between brands, but there are still noticeable differences in taste and quality. You can experience the best flavors and aromas if you drink it neat from a specially designed whiskey glass.
Bourbon Regulations
The mash bill isn't the only requirement a spirit must meet to be called bourbon. There are a lot more. According to U.S. federal regulations:
Alcohol Content:
Mash must be distilled at 160 proof (80% ABV) or less. To put it into perspective: At this stage, other types of whiskey can reach 190 proof (95% ABV). The ABV must be low to retain as much of the character of the corn as possible.
No Additives:
No additives are allowed. This means no color adjustments, no mixing with other spirits, and no additional sweeteners.
New charred oak barrels:
The aging process also has strict rules. Only new, freshly charred oak barrels should be used to age bourbon. During the aging process, the spirit acquires its typical flavor and amber color. In fact, up to 80% of the flavor in the final product comes from the barrel.
62.5% ABV or lower:
The required 125 proof (62.5% ABV) or lower for barrel aging can only be achieved by diluting with water.
Aging Time:
Bourbon does not need to be aged for a specific amount of time. Only some subtypes have regulations on aging time. However, products that have been stored for less than four years must indicate the storage period on the label.
Origin:
There is also a requirement regarding origin. Many people think Kentucky is the only state that allows it, but that's not the case. The regulations regarding the origin are American original products. It must be made in the United States to be called bourbon. So you can make bourbon in every state, but not outside the United States.
Types
Straight Bourbon: Must be matured in new charred oak barrels for at least two years.
Bottled bonded wine: kept in wooden barrels for at least four years.
Traditional Bourbon: It meets all of the above requirements, with the mash usually significantly exceeding the minimum requirement of 51% corn. A typical traditional bourbon mash is 70% corn, 15% rye, and 15% barley. Jim Beam and Wild Turkey fall into this category.
Rye Bourbon: As the name suggests, rye bourbon has a mash that's heavier on rye. It has less corn than traditional bourbon, about twice as much rye, and very little barley. For example, Bulleit and Buffalo Trace are popular choices.
Wheated Bourbon: In wheated bourbon, the rye is taken out and replaced with wheat. So the main share is still corn, with the remainder usually equal parts barley and wheat. A manufacturer's trademark is a good example.
Wheated Bourbon: In wheated bourbon, the rye is taken out and replaced with wheat. So the main share is still corn, with the remainder usually equal parts barley and wheat. A manufacturer's trademark is a good example.
Single Barrel Bourbon: You probably guessed it. Single Barrel Bourbon comes entirely from one barrel. Since characteristics such as flavor, color, etc. vary from barrel to barrel, everything extracted from one barrel will be different.
Small Batch Bourbon: Small batch also refers to blending. This means there are fewer buckets than usual. There is no official limit to the number of barrels, but it is usually no more than 100.
Unfiltered Bourbon: Less clear in appearance, almost opaque due to particles remaining in the spirit. The idea is that you retain all the flavor in the barrel.
