When it comes to bourbon, it’s all about the alcohol content and the unique combination of grains that give this beloved whiskey its distinctive flavor. So, what kind of alcohol exactly is in bourbon? Let’s dive into the details and explore the fascinating world of this iconic American spirit.
The Definition of Bourbon
In the United States, bourbon is legally classified as a type of whiskey. According to US Trade Legislation, bourbon is a whiskey where the mashbill, which refers to the recipe of grains used in production, consists of 51% – 80% corn. It is important to note that it must be produced in the United States to be rightfully called bourbon.
The Role of Corn in Bourbon
Corn plays a crucial role in the production of bourbon, as it provides the main flavor profile for this spirit. The minimum requirement of 51% corn in the mashbill ensures that bourbon has a unique sweetness and rich character that sets it apart from other whiskeys.
The Grain Combination
While corn takes the lead in bourbon production, distillers have the freedom to choose other grains to compose the remainder of the mashbill. Typically, distillers use around 70% corn content in their bourbon, leaving room for other grains to impart their own distinct flavors and characteristics.
The Secondary Grains
The most commonly used secondary grains in bourbon production include malted barley, rye, and wheat. These grains contribute their unique flavors and help balance the sweetness of the corn. Rye, for example, adds spice and complexity, while wheat imparts a smoother and softer mouthfeel.
Malted Barley: The Enzyme Catalyst
In addition to providing flavor, malted barley serves another crucial role in bourbon production. It acts as an enzyme catalyst during the mashing process, converting starches into fermentable sugars, which yeast can then convert into alcohol during fermentation.
The Fermentation Process
Once the mashbill is prepared, it goes through the fermentation process. Yeast is added to the mixture, and over a period of several days, it consumes the sugars and converts them into alcohol. This process results in a liquid known as “distiller’s beer” or “wash” with an alcohol content typically ranging from 6% to 10%.
The Distillation Process
After fermentation, the wash undergoes distillation. Distillers use copper stills or column stills to separate the alcohol from impurities and concentrate the flavors. The distillation process occurs in two or more stages, resulting in a potent, high-proof spirit ready for aging.
Aging in Charred Oak Barrels
One of the defining characteristics of bourbon is its aging process. By law, bourbon must be aged in new, charred oak barrels. During this aging period, which can range from a few years to several decades, the spirit develops its flavors, aromas, and color, as it interacts with the wood.
The Final Product: Bourbon
After years of patiently aging, the spirit in the barrels is ready to be bottled and enjoyed as bourbon. The final product is a rich, amber-colored whiskey with a complex flavor profile that showcases the delicate balance between the sweetness of corn and the unique characteristics of the secondary grains.
In Conclusion
Bourbon is a distinct type of whiskey that owes its character to a high corn content in the mashbill, typically around 70%. The combination of corn with secondary grains like malted barley, rye, or wheat provides a unique flavor profile that sets bourbon apart from other spirits. Through the meticulous processes of fermentation, distillation, and aging in charred oak barrels, bourbon emerges as a beloved American whiskey with a rich heritage and a taste worth savoring.
