If you have read the introduction to whisky, you know roughly how whisky is made. American whiskey is essentially made in the same way. So on this page about the United States, we will only focus on where the production differs, and on the specific American terms and customs. Full detailed classes will be soon available in the e-book.
What is the geography of Bourbon?
Whisky (or bourbon) can be produced anywhere in the United States, at least wherever it is legal to distill spirits. But most is produced in Kentucky, where bourbon production has a strong historical association. About 95% of bourbon is produced in Kentucky. The state has 4.9 million aging barrels of bourbon - a number that exceeds the state's population. Tennessee is home to other major bourbon producers, although most of its producers do not call their finished product bourbon
Which ingredient is specifically American?
Corn?
Ok, it's not specifically American today but the corn, it still comes from the United States. And Bourbon is the only whisky that must contain 51% by law. Corn has its specificities, for example. it is not easy to brew. that's why it is heated. This allows the starch to be released. When it is cooled, the other cereals can be added (in the form of "grist").
Ok, it's not specifically American today but the corn, it still comes from the United States. And Bourbon is the only whisky that must contain 51% by law. Corn has its specificities, for example. it is not easy to brew. that's why it is heated. This allows the starch to be released. When it is cooled, the other cereals can be added (in the form of "grist").
Photo by Daniel Norris on Unsplash
What else is specifically American about whiskey production?
There are terms that are only found in the US, they have already been mentioned on the intro auction to whisky page because they correspond to differences between American and British English.
There are some terms that only exist in the production of American whiskies because they correspond to a specific manufacturing process. For example for the backset process explained below.
Another notable difference: yeast plays a very special role in the United States, as many distilleries have been using yeast for several decades. Fermentations are often longer than in Scotch whisky.
There are some terms that only exist in the production of American whiskies because they correspond to a specific manufacturing process. For example for the backset process explained below.
Another notable difference: yeast plays a very special role in the United States, as many distilleries have been using yeast for several decades. Fermentations are often longer than in Scotch whisky.
some vocabulary
Backset
Backset is the result of the first distillation in the beer still of the Bourbon and Tennessee Whiskey production process. It is the acidic liquid residue that remains at the bottom of the still after the first distillation is completed. It is reintroduced into the production line.
There are two possibilities, and most of the time both are used simultaneously:
* can be added in the cooker, to create an acid mash
* can be added to the fermenting must at the same time as the yeast
Backset is useful in several ways :
* it changes the pH of the mash
* it helps to minimise the effect of hard alkaline water
* favours the propagation of yeast during the fermentation process
* reduces the risk of bacterial infections
* creates consistency of style between the different batches
Lincoln County Process
This is a type of filtration specific to Tennessee whisky production which consists of passing the white dog, the alcoholic and transparent liquid that remains after the second distillation, through layers of maple charcoal to soften the alcohol and give it the characteristic sweetness of the product.
Charred Oak Barrels/ New Oak
Bourbons gain colour and flavour the longer they mature. The objective is maturity, not a particular age. Bourbon can age too long and become woody and unbalanced.
What is the wood treatment, which is really an American peculiarity?
Casks of Bourbon whisky are usually charred from 40 seconds to 1 minute, but some distilleries have experimented with charred times of up to 3-4 minutes. The result is a spectacular change in the surface: the sugars in the wood are caramelised, which will spread into the alcohol as it matures, and to make bourbon, only new oak casks are allowed. They cannot be reused and are often sold to other producers of spirits (rum, tequila, Irish or Japanese whisky...).
Wheated Whiskey
Wheated whiskey is a reference to mash bill which contains at least 51% wheat.
Rye Whiskey
Rye whiskey is a reference to mash bill which contains at least 51% rye.
Corn Whiskey
There is a separate category of corn whisky; these spirits must contain at least 80% corn and may only be aged in used charred or uncharred barrels. It will then take on its colour thanks to the natural tannins of the wood.
Bourbon
Since 1964 Bourbon has had the following definition:
* must be made in the United States
* must contain 51% of corn at least
* must not be distilled at more than 80%.
* must not contain any additives (except water!).
* must be aged in new 180 litre American oak barrels, burnt ("charred") .
Bourbon whose age is indicated on the label must be labelled with the age of the youngest whisky in the bottle (not counting the age of the neutral grain alcohol added in a so-called "blend" bourbon, as neutral grain alcohols are not considered as whisky according to the regulations and must not be aged at all).
Most bourbon whiskies are sold at 80 US proof (40% abv.). There are also 86, 90, 94, 100 and 107 US proof, and whiskies up to 125 US proof can be sold. Some stronger bottlings are marketed as barrel proof, which means that they have not been diluted or have been diluted only very slightly after being extracted from the casks.
Straight Bourbon
A bourbon can be called so if it has spent two years in the summer. In addition, any bourbon aged less than 4 years must indicate the age of the eau-de-vie on the bottle.
Blend Bourbon
Bourbon labelled as a blend may contain added colours, flavours and other spirits (such as unaged neutral grain spirits); but at least 51% of the product must be pure bourbon.
Old Bourbon
The old county of Bourbon was created in 1785 and bears the name of the French royal family. While this vast county was divided into many smaller ones, at the beginning of the 19th century, many people continued to call the area Vieux Bourbon. Old Bourbon was the main port on the Ohio River from which whiskey and other products were shipped. The word "Old Bourbon" was stenciled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey that most people had ever tasted. Over time, bourbon became the name of every corn whisky. It means nothing strictly speaking, it does not correspond to a definition or a style.
Tennessee Whisky
Tennessee whisky is made from at least 51% corn wort and aged in new roasted oak barrels, these products differ from bourbon in two ways: they must be made in the State of Tennessee and generally use the Lincoln County Process.
Blended Whiskey
This whiskey must contain at least 20% whiskey cut with neutral grain alcohol.
Backset is the result of the first distillation in the beer still of the Bourbon and Tennessee Whiskey production process. It is the acidic liquid residue that remains at the bottom of the still after the first distillation is completed. It is reintroduced into the production line.
There are two possibilities, and most of the time both are used simultaneously:
* can be added in the cooker, to create an acid mash
* can be added to the fermenting must at the same time as the yeast
Backset is useful in several ways :
* it changes the pH of the mash
* it helps to minimise the effect of hard alkaline water
* favours the propagation of yeast during the fermentation process
* reduces the risk of bacterial infections
* creates consistency of style between the different batches
Lincoln County Process
This is a type of filtration specific to Tennessee whisky production which consists of passing the white dog, the alcoholic and transparent liquid that remains after the second distillation, through layers of maple charcoal to soften the alcohol and give it the characteristic sweetness of the product.
Charred Oak Barrels/ New Oak
Bourbons gain colour and flavour the longer they mature. The objective is maturity, not a particular age. Bourbon can age too long and become woody and unbalanced.
What is the wood treatment, which is really an American peculiarity?
Casks of Bourbon whisky are usually charred from 40 seconds to 1 minute, but some distilleries have experimented with charred times of up to 3-4 minutes. The result is a spectacular change in the surface: the sugars in the wood are caramelised, which will spread into the alcohol as it matures, and to make bourbon, only new oak casks are allowed. They cannot be reused and are often sold to other producers of spirits (rum, tequila, Irish or Japanese whisky...).
Wheated Whiskey
Wheated whiskey is a reference to mash bill which contains at least 51% wheat.
Rye Whiskey
Rye whiskey is a reference to mash bill which contains at least 51% rye.
Corn Whiskey
There is a separate category of corn whisky; these spirits must contain at least 80% corn and may only be aged in used charred or uncharred barrels. It will then take on its colour thanks to the natural tannins of the wood.
Bourbon
Since 1964 Bourbon has had the following definition:
* must be made in the United States
* must contain 51% of corn at least
* must not be distilled at more than 80%.
* must not contain any additives (except water!).
* must be aged in new 180 litre American oak barrels, burnt ("charred") .
Bourbon whose age is indicated on the label must be labelled with the age of the youngest whisky in the bottle (not counting the age of the neutral grain alcohol added in a so-called "blend" bourbon, as neutral grain alcohols are not considered as whisky according to the regulations and must not be aged at all).
Most bourbon whiskies are sold at 80 US proof (40% abv.). There are also 86, 90, 94, 100 and 107 US proof, and whiskies up to 125 US proof can be sold. Some stronger bottlings are marketed as barrel proof, which means that they have not been diluted or have been diluted only very slightly after being extracted from the casks.
Straight Bourbon
A bourbon can be called so if it has spent two years in the summer. In addition, any bourbon aged less than 4 years must indicate the age of the eau-de-vie on the bottle.
Blend Bourbon
Bourbon labelled as a blend may contain added colours, flavours and other spirits (such as unaged neutral grain spirits); but at least 51% of the product must be pure bourbon.
Old Bourbon
The old county of Bourbon was created in 1785 and bears the name of the French royal family. While this vast county was divided into many smaller ones, at the beginning of the 19th century, many people continued to call the area Vieux Bourbon. Old Bourbon was the main port on the Ohio River from which whiskey and other products were shipped. The word "Old Bourbon" was stenciled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey that most people had ever tasted. Over time, bourbon became the name of every corn whisky. It means nothing strictly speaking, it does not correspond to a definition or a style.
Tennessee Whisky
Tennessee whisky is made from at least 51% corn wort and aged in new roasted oak barrels, these products differ from bourbon in two ways: they must be made in the State of Tennessee and generally use the Lincoln County Process.
Blended Whiskey
This whiskey must contain at least 20% whiskey cut with neutral grain alcohol.
