“So what is bourbon?”

-Your friend, when you tell them you drink bourbon

This may be one of the most common questions you get from your non-bourbon friends. You know that it tastes good and you like it, but you also want to be able to give your curious friends an intelligent and informed answer. Lucky for you, there are some very specific and easy-to-remember criteria for what makes bourbon bourbon.

“All bourbon is whiskey, but not all whiskey is bourbon.”

The first thing to know is that bourbon is a type of whiskey, which means that it is derived from fermented grain. However, bourbon is special because there are certain standards that need to be met and specific steps that need to be taken when making it. So here’s what you need to know:

• Bourbon must be produced in the United States
• Its mash bill must contain at least 51% corn
• It must be aged in new, charred oak containers
• It cannot be distilled over 160 proof
• It cannot enter an aging barrel at more than 125 proof
• It must be bottled at 80 proof or more

These are legal requirements laid out by the Federal Standards of Identity for Distilled Spirits. While bourbon can be made anywhere in the U.S., it is primarily made in the south, centralized around Kentucky (because, you know, the corn).

But you may be even more curious and want to know why these requirements exist. Obviously the most important factors that affect taste are items number 2 and 3. Much of the law revolving around bourbon comes from tradition, but there is a little more to it than that. Originating and being centralized in Kentucky, corn was and still is the easiest grain to come by, so that’s what was used. In my personal experience, and many would agree, corn gives whiskey a sweeter and fuller flavor as opposed to the spice of rye or barley.

The importance of charred, new oak barrels lies in the aging process. Much of the sweetness that is expected in bourbon actually comes from the oak during aging. Sugars from the wood are carmelized and brought to the surface when charred, and these sugars seep into the spirit. Oaks also contain unique compounds that add to the flavor of the whiskey. Different barrels can affect the flavor of bourbon due to variations in tannins, lactones, and vanillin; and varying aging times can affect how prominent these flavors are. The combination of a high-corn mash bill and the use of charred, new oak barrels are what give bourbon its unique and loved flavor.

There’s a reason bourbon is so coveted in the United States. It requires high standards and specific ingredients to generate a full, flavorful, sweet alcohol that is unique and memorable. Those extra steps make a world of difference in making the drink you love.

Sources:

Electronic Code of Federal Regulations

Bourbon / Tennessee Whiskey

Bourbon Barrels: Why Exactly Must They Be New?

How Bourbon Gets Its Beautiful Flavor

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“It’s a dangerous business, Frodo, going out your door. You step onto the road, and if you don’t keep your feet, there’s no knowing where you might be swept off to.”

There comes a time in our journey where we meet someone who is just stepping onto the path. Perhaps the most important lesson that can be shared is that there is no wrong way to whiskey. Just enjoy what you like and share it with whomever will tolerate your ramblings. That being said, there are preferable ways to introduce newcomers to the water of life.

First start with whiskey, something that is of a relatively low proof, not crazy expensive, and “smooth.” You want a bottle that is easily recognizable but will not elicit any adverse reactions from that one time where bad life choices were made. If you have multiple whiskeys for your guest to try, do your best to start with the most friendly and mild bottle and work your way up in complexity and proof. There are some people who are naturally drawn to bold and vibrant flavors but that is not always the best plan for introductions. 

If you are on your home turf when introducing someone new, feel free to break out your preferred glassware – Glencairn. The nose is quite possibly the most important of the introductions. It will be the first impression of the whiskey and there is a good chance the alcohol will play Rock ‘em Sock ‘em Robots with the newbie’s nose. It is important to ease them in at this point by wafting the glass by the nose in a similar fashion to a science class. 

Your first sip should be similar to taking a sip of hot coffee; just swallow the whiskey and don’t think too much of it. This sip is to acclimate your palate to the alcohol content of the whiskey. After that sip, continue to nose the glass – you will be able to discern more smells and tastes as you acclimate to the alcohol. 

Water, ice, and mixers or cocktails are all options to help explore a whiskey. Water is probably the best to use to open up and explore the whiskey in the glass while ice will suppress some of the alcohol burn and flavors. A cocktail is an excellent way to introduce whiskey to someone who may not be interested in whiskey as a standalone beverage. It is also nice to have a few cocktails up your sleeve to round out your whiskey knowledge.

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