Bourbon is a type of whiskey that has specific requirements that must be met in order to be labeled as such. These requirements ensure that the whiskey has a distinct flavor profile and meets certain quality standards.
The first requirement for bourbon is that the mash must contain at least 51 percent corn. This is what gives bourbon its characteristic sweetness. The corn is combined with other grains such as barley, rye, or wheat to create the mash. The specific ratio of grains can vary, but corn must always be the majority ingredient.
Next, the mash is distilled at 160 proof or less. Distillation is the process of heating the mash to separate the alcohol from the other components. By distilling at 160 proof or less, the bourbon retains more of its flavor and character. Higher proof distillation can result in a harsher and less nuanced spirit.
After distillation, the bourbon is aged in charred new oak barrels. This is a crucial step in the bourbon-making process as it imparts unique flavors and colors to the spirit. The barrels must be made of new oak and charred on the inside to release the natural sugars and compounds in the wood. As the bourbon ages in these barrels, it develops flavors of vanilla, caramel, and spice.
During the aging process, the bourbon must be stored at 125 proof or less. This allows the flavors to develop slowly and evenly over time. The length of aging can vary, but bourbon must be aged for a minimum of two years to be labeled as straight bourbon. The longer the bourbon ages, the more complex and mellow it becomes.
Another important aspect of bourbon production is that it must not contain any additives. Unlike some other types of whiskey, bourbon is not allowed to have flavorings, colorings, or other additives added to it. This ensures that the flavors and characteristics of the bourbon are solely derived from the grains, distillation process, and aging in oak barrels.
What makes bourbon is a combination of specific requirements and traditional production methods. The mash must contain at least 51 percent corn, it must be distilled at 160 proof or less, aged in charred new oak barrels at 125 proof or less, and not contain any additives. These factors contribute to the unique flavor profile and quality of bourbon. As a sommelier and brewer, I have personally experienced the complexities and nuances of different bourbons and can attest to the importance of these requirements in creating a truly exceptional spirit.