Must not contain any added flavoring, coloring or other additives.Must be bottled at no less than 80 proof.Must be distilled to no more than 160 proof and entered into the barrel at 125 proof.Must be aged in new oak charred barrels.David notes that this isn't just common practice - "it's actual bourbon law." "Lastly, to be called bourbon, the liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125." For other whiskies the liquid must be distilled to no more than 190 proof. Bourbon also needs to be stored in new charred-oak barrels, whereas whiskey barrels do need to be oak but not new or charred. "Bourbon needs to be produced in America and made from 51 percent corn, and whisky does not," says Maker's Mark Master Distiller Greg Davis. The most popular form of American whiskey is bourbon, which has its own specific definition. What make a bourbon a bourbon and not just an ordinary whiskey? The following is from Men's Journal: What, Exactly, Is the Difference Between Bourbon and Whiskey? Bourbon tends to be amber-colored, and a little sweeter and heavier in texture than other whiskeys. 2 whiskey distiller George Dickel, oppose these criteria and are lobbying to have them loosened.Bourbon is a type of whiskey, whereas not all whiskies are bourbons!īourbon is a type of whiskey that gets its name from Bourbon County, Kentucky, where it originated. Other whiskey producers in the state, including UK-based Diageo that owns Tennessee's No. The company is the largest whiskey producer in Tennessee and wields an outsize influence on liquor laws in the state they lobbied the state legislature to create such stringent requirements for labeling Tennessee Whiskey. This is the process by which Jack Daniel's is manufactured. The legal requirements for whiskey to be called Tennessee Whiskey are that the whiskey should be: Somewhat like champagne isn't champagne unless it's made in Champagne, France, Bourbon is not actually "Bourbon" if it is made outside the USA, even though other whiskeys may adhere to the same recipe and distillation guidelines. In the video below, Rebecca Dunphy of Sniff and Spit discusses how one can differentiate between Scotch, Irish, and Bourbon whiskeys, just by sniffing them. Bourbon is distilled at no more than 160 proof (80% alcohol by volume), and nothing can be added during the distillation process (for flavoring or coloring). use American white oak barrels because the wood is sturdy enough for aging up to 12 years, but porous enough to help filter and age the spirit to ensure quality. Nearly all bourbon distillers in the U.S. Oak barrels are used for the aging process, with the insides of the barrels charred to serve as a filter and coloring medium. Exported straight bourbon only needs to indicate it is bourbon. Bourbons aged between 2 and 4 years that have no added spirits, flavoring, or coloring are called "straight bourbons," and their aging must be clearly labeled if sold in the U.S. However, to instill smoothness and improve quality, most bourbon is aged for at least four years. Unlike other liquors, there are no aging requirements for bourbon. produces bourbon, while whiskey is produced in many countries.įor a whiskey to qualify as bourbon, it starts with the mash, which has to have a 51-79% corn base, with the other grains being barley and wheat or rye, depending on the distiller's preference. By international agreement, and as stipulated in law, only the U.S.
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