When it comes to what goes into a bourbon barrel, the main ingredient is corn. In fact, the mash bill for bourbon must be at least 51% corn in order to be considered a true bourbon. This requirement gives bourbon its distinct flavor profile and sweetness.
But corn is not the only grain that can be used in the production of bourbon. Other grains such as rye, wheat, and barley can also be added to the mash bill to create different flavor profiles. Rye adds a spicy and robust character, while wheat lends a softer and smoother mouthfeel. Barley is often used for its enzymatic properties that help convert starches into fermentable sugars.
Now, let's talk about the aging process of bourbon. One of the key requirements for bourbon is that it must be aged in new oak barrels. This means that the barrels used to age bourbon cannot have been previously used for any other purpose. This is an important distinction, as the new oak barrels impart specific flavors and characteristics to the bourbon during the aging process.
The aging period for bourbon is also regulated, and it must be aged for at least two years to be labeled as “straight” bourbon. However, many bourbons are aged for much longer periods of time, resulting in more complex and developed flavors.
Personally, I find the aging process of bourbon fascinating. As the bourbon sits in the new oak barrels, it undergoes a transformation. The wood imparts flavors such as vanilla, caramel, and oak, while also mellowing out any harshness in the spirit. The longer the bourbon ages, the more it takes on these flavors and develops its own unique character.
It's worth noting that bourbon barrels are often reused after aging bourbon. These used barrels are commonly used in the production of other spirits, such as Scotch whisky or rum. Additionally, they are highly sought after by craft brewers for aging beer, as they can add layers of complexity and depth to the final product.
What goes into a bourbon barrel is primarily corn, along with other grains like rye, wheat, and barley. The bourbon must be aged in new oak barrels for at least two years, allowing it to develop its distinct flavors and characteristics. The aging process is a crucial step in the production of bourbon, as it adds complexity and depth to the final product.