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Feb 17, 2024 · The science behind adding water to bourbon — and other whiskeys — has been well-studied. It boils down to diluting the strength of the whiskey and thereby making certain flavor and aroma ...
- John Tolley
- Bourbon. All bourbon must be made entirely in the United States, have a mash bill of at least 51% corn, and be aged in new, charred oak containers. Only water can be added to the distillate, so no coloring agents are allowed.
- ABV. Alcohol By Volume is simply the percentage of bourbon that's booze versus water (and sundry other chemical compounds present as byproducts of distillation and aging in extremely small percentages).
- Proof. The proof is easy to calculate because the U.S. measures it as simply twice the ABV. It has its roots in a test of alcoholic content that sailors used to do using gunpowder, which is badass.
- Distillate. The liquid condensed in the still prior to entering barrels for aging. While distillate is technically whiskey when it exits the still — though some agree that definition's only true in the U.S. Everywhere else, it's malt spirit — it's what's often called white dog whiskey, having taken on no color or flavor from the barrel.
Mar 11, 2024 · Bourbon is a type of American whiskey that must meet strict requirements in order to be classed as such. Bourbon is distilled from a mash that is at least 51% corn, and often contains other grains such as rye, wheat, and malted barley. It must be distilled, aged, and bottled in the United States.
In bourbon and whiskey-making, geography matters, especially when it comes to water sources, which can impact the sensory profile of your favorite bottle.
Jun 29, 2023 · From fermentation to distillation and maturation, the production of bourbon involves a delicate dance between art and science. In this blog post, we dive into the scientific processes that shape bourbon, exploring the intricate details of fermentation, distillation, and maturation.
Sep 7, 2023 · BOURBON. Bourbon is defined by the U.S. Government as “whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn and stored at not more than 125° proof in charred new oak containers. Also, bourbon whisky cannot have coloring, flavoring or blending materials.
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After all, bourbon tasting is not just about the drink, but the journey it takes you on—a guide to advanced bourbon tasting terms, including mash bill, finish, and proof, is your map through this spirited landscape.
