There’s a wide range of whiskeys made across the United States, from rye and corn whiskey to wheat and Tennessee whiskey. But the most American whiskey of all is certainly bourbon. In order to be called “bourbon,” it must be made from 51% corn, aged in new oak barrels and every step of the process—mashing, distilling and aging—must be completed within U.S. borders.
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Those standards are stringent, but that doesn’t mean all bourbons are the same. The category still offers plenty of diversity, with producers experimenting at every step of the production process. Some opt to distill their whiskey in column stills for a lighter spirit, while others prefer to create richer spirits from pot stills. Some “proof” the whiskey with the addition of water to ensure it’s not higher than the mandated maximum of 125 proof (62.5% abv) when put into the barrel, while others keep their spirit at “cask strength.”
One of the biggest differences amongst bourbons—and most significant in terms of flavor profile—is the mash bill. The remaining 49% (outside the 51% corn already mentioned) can include a wide range of other grains, such as rye, buckwheat, barley and wheat.
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Those with a remaining mash bill that includes wheat are known as “wheated bourbons” and have become increasingly popular over recent
This Article was originally published on Wine Enthusiast
