In this introductory guide, we delve into the world of Bourbon, emphasising its production process, mash bill, and how it stands distinct from its Scotch and Irish counterparts. Consider it the ultimate cheat sheet to get to grips with a truly fascinating spirit and to familiarise yourself with the terms often seen on labels.
Few spirits are more quintessentially American than bourbon — in fact, it has to be produced in the U.S.
To ensure consistency, the liquor carries a specific set of regulations overseen by the U.S. federal government. Namely, the law dictates that Bourbon’s base must be at least 51% corn, with many producers using up to 70%.
Let’s get stuck into the details and all the key elements that you need to know…
Definition of Bourbon
Bourbon is an inherently American type of whiskey, both in its origin and legislation surrounding its production. To be legally labelled as bourbon, the spirit must adhere to several stringent criteria outlined by the U.S. government, including:
Production in the USA. Although synonymous with Kentucky, bourbon can be produced anywhere in the U.S.
Mash bill. Must contain at least 51% corn, with the remainder being a mixture of grains, typically malted barley, rye, or wheat.
Distillation. Should not be distilled to more than 160 proof (80% ABV).
Ageing. Must be aged in new charred oak barrels with no minimum ageing period specified. There are two exceptions to this – straight bourbon whiskey, and bottled-in-bond (outlined below).
Entry proof. It should enter the barrel for ageing at no more than 125 proof (62.5% ABV).
Types of Bourbon
There are few extra laws and expectations that surround certain types of Bourbon. It’s useful to get acquainted with them as you’ll come across the terms on bottles frequently.
Basic / Standard Bourbon. This variety fulfils the essential criteria outlined by legal standards, adhering to the minimum requisites for production. Producers don’t use the term basic / standard on labels for obvious reasons, but you get the idea – the term Bourbon on it’s own is a catch all.
Kentucky Bourbon. This variant distinctively originates from Kentucky, giving it its unique identifier.
Straight Bourbon. A sub-category signifying a maturation period exceeding two years in charred new oak barrels. Expect the flavour profile to have been significantly influenced by the maturation time.
Bottled in Bond. There are three parts to the implications of this term. This term is legally designated for bourbons crafted by a singular producer within one production season. The whiskey is aged for a minimum of four years in a government-supervised warehouse. It is then bottled at a strength of 50% alcohol by volume (ABV).
Rye Bourbon: While retaining the compulsory 51% corn in its mash bill, the remainder predominantly features rye, often imparting a profile rich with the aromas of baking spices and fruity notes.
Wheated Bourbon: This type maintains the 51% corn requirement while leveraging a considerable portion of wheat in its mash bill, generally resulting in a softer and easy sipping drink.
Corn Bourbon: Going above and beyond the requisite corn percentage, this type features a mash bill far exceeding the minimum % corn. Most who use the term are over 80% corn. This yields a spirit that is both sweet and robust, while still conforming to the legally defined bourbon production norms.
What about Tennessee Whiskey?
Tennessee whiskey is a type of bourbon that must be made and aged in Tennesse.
It adheres to all the requirements of bourbon, with the added step of being filtered through sugar-maple charcoal prior to barreling.
America’s Whiskey
Bourbon’s entrenched association with the U.S. stems from its historical development in the country, stringent production criteria, and the utilisation of locally abundant corn.
Today, the spirit encapsulates the rich heritage of American distilling and the craftsmanship involved.
It’s key to understand that production is not merely just a set of rules that lead to a product. It is an act that engages in a tradition honed over centuries, and one that intentionally tries to showcase the very best of American ingenuity and artistry. Each batch builds on this legacy and forges a new chapter for it.
This respect and understanding of the category’s heritage is why you’ll often see small incremental steps towards innovation, not giant leaps made with disregard to the past.
The Bourbon production process explained
Here’s a top line overview of how it is typically made.
Milling and Mashing
The mash bill is carefully chosen, with a fixed ratio of specific grains selected.
The grains are ground to a coarse powder, facilitating the extraction of fermentable sugars during the mashing process. The milled grains are mixed with water and heated, activating enzymes that convert starches to sugars.
Take a look at our Milling article if curious for more
Fermentation & Distillation
The mash is transferred to fermenters where yeast is introduced to convert sugars to alcohol, producing a “wash” with low alcohol content.
The wash undergoes distillation. Typically this is in a column still, although it varies from producer to producer and still type to another. The principle is the same however – to separate alcohol from unwanted components.
The resultant distillate, or “white dog,” is a clear, high-proof spirit.
Ageing & Bottling
The spirit is transferred to new charred oak barrels for ageing, where it develops its characteristic colour and complexity.
After ageing, the bourbon is diluted to the desired proof with water, often filtered, and bottled.
Within these steps there are dozens and dozens of choices a distiller can make that will impact flavour. The type of equipment, the type of grain (and obviously, the percentage split of the mashbill), the yeast, the length of maturation and more… It all adds up to a broad spectrum of flavour differences.
How is it different from Scotch Whisky and Irish Whiskey
While all three share the same principles of whiskey production, bourbon differs notably from Scotch and Irish whiskey in the following aspects:
Mash bill. While bourbon mandates a minimum of 51% corn, Scotch primarily utilises malted barley, and Irish whiskey can incorporate a more extensive variety of grains.
Ageing process. Bourbon always uses new charred oak barrels, whereas Scotch and Irish whiskey often employ a range of casks. These include used barrels that have previously held Wine, Sherry, Rum etc. The previous occupant of the cask has a significant effect on the flavours being developed.
Geographic indications. Scotch and Irish whiskeys have geographical indications protecting their production in Scotland and Ireland, respectively. Bourbon, equally, has it’s geography and is confined to the U.S.
Distillation. Scotch and Irish whiskeys often employ pot stills, imparting a rich, full-bodied profile, while bourbon producers predominantly use column stills (or column mounted pot stills). This yields a very different spirit.
When to serve Bourbon
In simple terms, whenever you like! That said, selecting the appropriate type of whisky can significantly enhance the depth and flavour profile of a cocktail.
If you are a whisky enthusiast or bartender, it’s worth questioning when to use bourbon over scotch or rye.
Using bourbon in cocktails
Sweetness. Bourbon, with its dominant corn content, inherently possesses a sweeter profile compared to scotch or rye. When a cocktail calls for a sweeter whiskey base, bourbon should be your go-to choice.
Richness. The new charred oak barrel ageing imparts rich caramel and vanilla notes. Think about that as a key factor that sways its inclusion (or not).
Traditional choices. Some classic cocktails like the Old Fashioned, Mint Julep, and Whiskey Sour have historically used bourbon. Using it can help retain the classic taste and authenticity.
Popular demand. Bourbon’s growing popularity might sway bartenders to use it more frequently, catering to a large base of enthusiasts who know the names and are familiar with the style.
By contrast, if in doubt opt for Scotch or Rye when:
If… A cocktail calls for a smoky, peaty flavour or when crafting cocktails that suited malted barley, not corn. In these situations, Scotch might be the better choice. Classics like the Rob Roy, the Penicillin or the Rusty Nail are perfect examples.
If… The recipe demands a whisky with a spicier, more robust profile, rye would be more appropriate as your first port of call. For example, Rye pairs beautifully in cocktails like the Manhattan or a classic Sazerac, where its spicy notes shine.
That said – there are not hard rules here.
Pick whichever you prefer, just do it knowingly and based on conscious flavour decisions. Understanding the distinct characteristics of bourbon, scotch and rye can empower a you to craft cocktails that truly resonate with the spirit’s essence.
Bourbon FAQ’s that always come up, answered in simple statements to make it easy to memorise…
Does bourbon taste different from other whiskeys?
Absolutely (as discussed above), bourbon has a distinctive taste profile compared to other types of whiskey. This is primarily because of its significant corn content and the use of new charred oak barrels for ageing.
Does bourbon need to come from Kentucky?
No. While Kentucky is undoubtedly the historical and contemporary heart of bourbon production, producing about 4/5ths of the world’s supply, it is not a legal requirement for it to be produced in Kentucky. It can be made anywhere in the U.S.
Can it be made outside of America?
Legally, no. It is a distinctly American product and to be labelled as bourbon, it must be made in the U.S. according to the stringent criteria outlined by the U.S. government.
What is the difference between Bourbon and Whiskey?
The primary distinction is the strict production criteria that bourbon must adhere to, including a mash bill containing at least 51% corn and aging in new charred oak barrels.
Whiskey is a broader category encompassing a variety of spirits made through the fermentation of grain mash. Therefore – all bourbons are whiskey, but not all whiskeys are bourbon.
Where does the name come from?
The name has a somewhat debated history, making it hard to separate fact from fiction. One popular theory is that it is named after Bourbon County, Kentucky, a historic epicentre of production. However, the exact origin remains somewhat unclear.
Is bourbon matured and if so how long?
Yes, bourbon is matured in new charred oak barrels. There isn’t a legal requirement specifying a minimum ageing period, except for “straight” bourbon, which must be aged for at least two years.
However, most bourbons are aged for much longer, typically four years or more, to develop a rich and complex flavour profile.
What is the Bourbon Trail?
The Bourbon Trail is a tourism programme established to promote the bourbon industry in Kentucky, a state with a deep-rooted history and association with bourbon production.
It offers enthusiasts an opportunity to explore the beautiful landscapes of Kentucky while visiting some of the most iconic bourbon distilleries in the United States.
The trail encompasses a series of distilleries where visitors can learn about the bourbon-making process, from fermentation to bottling, and of course, enjoy some tastings.
Some renowned distilleries that are part of the Kentucky Bourbon Trail and that are worth seeking out if you spot their bottles on the back bar.
Pit-stops on the trail…
- Maker’s Mark Distillery – Situated in Loretto, this distillery is famous for its hand-dipped wax seal and offers a glimpse into the history and production of Maker’s Mark bourbon.
- Jim Beam American Stillhouse – Located in Clermont, here you can learn about the seven-generation history of Jim Beam bourbons.
- Woodford Reserve Distillery – Nestled in the picturesque Versailles, this distillery is known for its premium bourbons and a historic, beautiful setting.
- Heaven Hill Distillery – Situated in Bardstown, Heaven Hill offers a wide range of bourbons and features a fascinating heritage centre dedicated to the history of bourbon.
- Four Roses Distillery – Located in Lawrenceburg, this distillery stands out for its Spanish Mission-Style architecture and offers tours highlighting its unique production process, which involves two mash bills and five yeast strains.
- Wild Turkey Distillery – Also found in Lawrenceburg, it offers an in-depth view of the bourbon production process and features a vast range of bourbon products.
- Bulleit Frontier Whiskey Experience at Stitzel-Weller – Located in Louisville, it showcases the history of the Stitzel-Weller Distillery and offers tasting experiences of their range of products, including the popular Bulleit Bourbon.
- Evan Williams Bourbon Experience – Situated in Louisville, it offers a vintage-inspired tour that takes you through the history of bourbon and the legacy of Evan Williams, one of the pioneers in the bourbon industry.
- Bardstown Bourbon Company – In Bardstown, it offers a modern, high-tech experience in bourbon production, alongside fine dining experiences.
- Old Forester Distilling Co. – Situated on the historic Whiskey Row in Louisville, it offers an immersive experience into the history and production of Old Forester products.
America’s quintessential spirit
In conclusion, bourbon’s rich history, distinct production process, and unique flavour profile solidify its status as America’s quintessential spirit.
It embodies a blend of tradition and innovation and continues to evolve while maintaining its core characteristics, shaped by legal standards and enriched by the land it comes from.
This spirit not only represents the heritage of American distilling but also the ongoing ingenuity of its makers, offering a diverse and captivating experience for whiskey enthusiasts around the world.
