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Bourbon does not have a fixed minimum duration for its aging period. [26] Products that are only three months old are sold in the form of bourbon. [27] The exception is pure bourbon, which has a minimum ageing requirement of two years. In addition, any bourbon under four years of age must include an age indication on its label. [28] [29] According to regulations, you can only use new barrels once for bourbon production. Bourbon must be aged in new charred oak containers, so you are forbidden to reuse it for bourbon production. All bourbon is whiskey, but not all whiskies are bourbon. Wait, did that baffle you? The proof is a measure of the alcohol content, which is calculated by doubling the alcohol content (quick example, 40% of alcohol whisky is 80 proofs). Test levels are regulated throughout the bourbon making process. To make bourbon, the grains must not be distilled beyond 160 tests. When it has aged, the mind cannot be greater than 125. Both limitations are for similar reasons to allow for more complex flavors in the mind that can be eliminated if alcohol concentrations become too high early in the process. A final requirement for proof – if bourbon is bottled, it must be at least 80 proofs or at least 40% alcohol by volume.

It is quite transparent, but important. Nothing can be added to bourbon except water once it comes out of the barrel. All the dark amber tones you see come from 100% charred oak barrels. On May 4, 1964, the United States Congress recognized bourbon whiskey as a «distinctive product of the United States» by simultaneous resolution. Bourbon can be made anywhere in the United States where it is legal to distill spirits, but most brands are made in Kentucky, where bourbon production has a strong historical association. [37] Filtering iron-free water through the high concentrations of limestone unique to the region is often presented by Kentucky bourbon burners as a characteristic step in the bourbon-making process. [38] Bourbon barrels are often stored on the side in ricks, allowing air to circulate in aging warehouses. This type of storage is unique, while other types of whiskies are aged on pallets or standing on the floor.

Airflow is considered an important differentiating factor in bourbon craftsmanship. Bourbon must ripen for at least two years in new charred oak barrels and be made with a grain blend of at least 51% corn before it can be called pure bourbon. Another term you may have heard associated with bourbon and aging is straight, which simply means it`s aged for at least two years. If they are under 4 years of age, an indication of age must appear on the label. Bourbon has been distilled since the 18th century. [2] Although bourbon can be made anywhere in the United States, it is strongly associated with the American South in general and Kentucky in particular. In 2014, wholesale sales of bourbon sold in the U.S. were about $2.7 billion, and bourbon accounted for about two-thirds of the $1.6 billion in U.S. exports of distilled spirits. [3] [4] According to the U.S.

Distilled Spirits Council, U.S. distillers generated $3.6 billion in sales in 2018 with Tennessee bourbon and whiskey (a closely related spirit produced in the state of Tennessee). [5] Another category of whisky should be mentioned: Japanese whisky. Its rules are also quite open and sometimes involve mixing Japanese distillate with other foreign products, such as scotch. In fact, the Japanese style of whisky making mimics the Scottish process, but even this category is constantly evolving and worth watching as its popularity continues to grow around the world. BH: Of course, every whisky is a grain distillate and bourbon is a kind of whisky. The different types of grains that can go into whiskey are barley, rye, corn, and other grains, but the primary or initial definition of bourbon is that it must be made from 51% corn. It is a whisky mainly of corn. Second, it needs to be distilled so as not to exceed 160 proofs, and the reason for this is that, if you start going beyond 160 proofs, remove the flavor of the grain, and part of what makes bourbon so special is that you can taste some of the grains – corn and rye in your bourbon. If it is put in the barrel, it cannot be greater than 125 proofs, and this for a similar reason to have more interaction with the barrel at a not so high proof. Well, I say the word barrel, that`s where the CFR actually says the term it uses is «charred new oak containers,» so it doesn`t have to be a barrel.

Everyone uses a barrel, but you can make a bucket of new charred oak, put your distillate in it and you can have bourbon. And finally, if it is bottled, it must be at least 80 proofs. There is no upper limit. But there must be at least 80 proofs in the bottle. Did you not say that the cap is 160 proofs? That`s when you distill it, 160 proofs during distillation. The test in the barrel can go up or down, depending on where it is in the warehouse. The higher you are in a bourbon warehouse, the bigger your evidence becomes, so you could start at 120 pieces of evidence in the barrel and then have 137 pieces of evidence seven years later. And it can go in the bottle to 137 Proof and still be bourbon. It simply cannot go below 80 proofs. Bourbon classified as Bottled In Bond must have been produced in a distillery in a single distilled season, matured in a government-connected warehouse for a period of at least four years, and bottled to 100 proofs, as originally defined in the Bottled-in-Bond Act of 1897. Only U.S. whiskies can carry the «Bottled in Bond» label, and any such bourbon label must identify the distillery from which it was distilled and bottled.

Most bourbons use corn, malted barley, and rye or wheat in their recipes, but no matter what grains they use, the mash bill should contain at least 51% corn. As of 2018, about 95 percent of all bourbon will be produced in Kentucky, according to the Kentucky Distillers` Association. In 2018, there were 68 whiskey distilleries in Kentucky, a 250 percent increase over the past decade. [41] At that time, the state had more than 8.1 million barrels of aging bourbon – a figure that far exceeds the state`s population of about 4.3 million. [42] [3] [43] [44] Bourbon was and is also produced in other U.S. states. [55] [56] [57] The largest distiller of bourbon outside of Kentucky and Tennessee is MGP of Indiana, which sells its spirits primarily to bottling companies that sell them under about 50 different brands – in some cases mistakenly marketed as «artisanal» whiskey, even though it is produced in a large wholesale plant. [58] [59] This act of putting new products in charred barrels triggers a whole series of fascinating chemical reactions that lead us to achieve what we now call whiskey, but a very striking effect that charred wood has on it is color.