As an expert sommelier and brewer, I can confirm that for a whiskey to be classified as Bourbon, it must indeed be made from a mash that contains at least 51% corn. This requirement is a key defining characteristic of Bourbon and sets it apart from other types of whiskey.
The use of corn in the mash is what gives Bourbon its distinctive flavor profile. Corn brings a natural sweetness and smoothness to the whiskey, which is highly sought after by whiskey enthusiasts. The high corn content also contributes to the rich and full-bodied nature of Bourbon.
While corn is the primary grain used in Bourbon production, the remaining portion of the mash is typically made up of other grains such as rye or wheat, and malted barley. These grains add complexity and depth to the final product, enhancing the overall flavor profile of the Bourbon.
The choice between rye or wheat as the secondary grain in the mash can have a significant impact on the flavor of the Bourbon. Rye tends to add spice and a slight bite to the whiskey, while wheat creates a smoother and more mellow character. Both options have their own unique qualities and can greatly influence the taste experience.
Having personally been involved in the brewing and distillation process, I can attest to the importance of carefully balancing the proportions of grains in the mash. The specific combination of corn, rye or wheat, and malted barley can vary from one distillery to another, as each seeks to create a Bourbon with its own distinct flavor profile. It is this attention to detail and craftsmanship that makes Bourbon such a beloved and diverse spirit.
Bourbon is indeed made from a mash that contains at least 51% corn. The remaining grains, often rye or wheat, along with malted barley, complement the corn and contribute to the overall flavor profile of the whiskey. The specific combination and proportions of grains can vary, allowing for a wide range of Bourbon styles and flavors.