This immensely popular style of whiskey, both in the US and abroad, is America’s native spirit. The bourbon industry is unique, with numerous brands, flavors, ages, and appeal. In this article, we’ll breakdown the big bourbon questions to help you get a better grasp on this complex liquid.
All Bourbon is Whiskey but not all Whiskey is Bourbon
Sounds kinda complicated, I know, but stay with me. There are all sorts of whiskey (or whisky) styles and varieties produced all over the world. And, simply put, all whiskey is a type of distilled alcohol made from fermented grains. These grains vary from country of origin, but, typically, whiskey is made using barley, corn, rye, and wheat (either with a single grain or a blend of grains). And, the raw spirit is usually aged in wooden barrels or casks. Those two elements (grain and cask), in essence, is what makes ‘whiskey’ whiskey.
Bourbon is a whiskey with several unbreakable rules attached. These rules (or laws) were established to ensure safety and quality. Once upon a time, liquor production was a hot mess, a boozy free-for-all, with little to no regulation on safety or quality (with some pretty dangerous and deadly results). It is these rules that make this whiskey, bourbon.
Rule #1: Bourbon must be produced in the United States. Even though most bourbon is associated with Kentucky (95% of bourbon produced comes from Kentucky), any state can make whiskey and call it bourbon.
Rule #2: Bourbon must be made using a grain mix (aka mashbill) that uses at least 51% corn. Corn is also where bourbons get their characteristic sweetness.
Rule #3: Distillation can not go above 160 proof or 80% alcohol by volume. Bourbon must go into the barrel, for aging, at no more than 125 proof (or 62% ABV). Ageing increases the concentration of alcohol, thus increasing the proof and ABV overtime. Water is added to adjust the concentration to the proper levels.
Rule #4: Bourbon must be aged in charred new oak barrels. Depending on how long the bourbon ages in the barrel will determine the flavor profiles and, for sure, the cost. For example, ‘Straight Bourbon’, listed on a label, must be barrel aged for a minimum of 2 years. ‘Bottled in Bond Bourbon’ must be barrel aged for at least 4 years.
Rule #5: Bourbon is not allowed to have any additives, especially added flavoring or coloring. For instance, the same producer may use their aged bourbon to make an apple or cinnamon flavored option. This ‘flavored’ variety can not be called bourbon, it must be labeled as a whiskey.
Crafting and Cooking with Bourbon
Bourbon is the wunderkind spirit of the bar and kitchen. Whether you’re making the cocktail classics Old Fashioned and Hot Toddy or whipping up creative recipes like Eggnog Creme Brulee and Bourbon BBQ Sauce, a bottle or two of bourbon should be close at hand. If you’re looking for help picking your new favorite bottle of bourbon, check out this really detailed bourbon review and guide.
