What Is Bourbon?

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Most people who have an interest in bourbon have heard the following statement.  All bourbons are whiskey, but not all whiskeys are bourbon.  I have actually had to explain this to friends at a party.

In today’s Bourbon Mash-Up, let’s start with the basic question  “What is whiskey or whisky?” For the purposes of this lesson, let’s spell it whiskey.

Whiskey is a distilled spirit made from fermented grain mash.  The “mash” is a mixture of grains and water that has been heated, and most likely contains some combination of malted barley, corn, sorghum, rye, or wheat. There are many regional varieties of whiskeys such Scotch, Irish, Canadian, American, Tennessee, Bourbon, etc. Other whiskey varieties might be named based upon key ingredients like Rye, Corn, Wheat whiskey, etc. Most whiskeys are then aged in wooden casks (that are generally charred) for maturation before being bottled.  Like all distilled spirits, regional climates, ingredient ratios, and production techniques help nurture the distinct flavors and notes in the finished product.

What makes a whiskey a bourbon?  While there are certainly many varieties of American whiskeys, bourbon has always been the shining star. 95% of all bourbons are produced in Kentucky, but bourbon is not required to be from Kentucky.  Officially, bourbon must be at least 51% corn, aged in new charred oak barrels, and produced in the United States.

The United States Congress recognized Bourbon Whiskey as a “distinctive product of the United States” on May 4th, 1964.  The Federal Standards of Identity for Distilled Spirits state that bourbon must meet the following requirements:

  • Bourbon must be made of a grain mixture that is at least 51% corn.
  • Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
  • Bourbon must be aged in new, charred oak barrels.
  • Bourbon may not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume).
  • Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
  • Bourbon aged for a period less than four years must be labeled with the duration of its aging.
  • If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
  • Only whiskey produced in the United States can be called bourbon.

Let’s put this formula to test. If a whiskey is produced in Kentucky and made with at least a 51% corn mixture, but stored in a used charred oak barrel, it is not a bourbon because the barrel must be new. If a whiskey is produced in Texas, made with at least a 51% corn mixture, and stored in a new oak barrel, it can be called a bourbon. Kentucky certainly sits on top of the throne as the crown jewel in whiskey making in the U.S., but alas it’s not a requirement for that naming right.

That will conclude our lesson today as that’s a lot of whiskey to digest.

Cheers, Y’all!