When it comes to the production of bourbon, one key aspect that plays a crucial role in its flavor profile and classification is the mash bill. The mash bill refers to the grain make-up or recipe of the whiskey, and it determines what percentage of different grains are used in the production process.
In the case of bourbon, the law stipulates that the mash bill must consist of at least 51 percent corn. This requirement has been an essential standard throughout the history of bourbon distillation, ensuring that corn remains the primary grain in the recipe.
However, it is important to note that the remaining percentage of the mash bill can vary, ultimately influencing the flavor profile and characteristics of the bourbon. While corn must make up the majority, distillers have the flexibility to include other grains such as rye, wheat, and malted barley to compose the remaining portion.
The specific combination of grains used in the mash bill contributes to the bourbon’s taste, aroma, and overall complexity. Different distilleries experiment with various ratios to create unique profiles that appeal to diverse palates.
Rye is a common secondary grain used in bourbon production. It adds a distinctive spiciness and complexity to the flavor profile. Some bourbons are defined by a higher percentage of rye, resulting in a bolder and more robust taste.
On the other hand, bourbons with a higher percentage of wheat in their mash bill tend to be smoother, with a sweeter and more mellow character. Wheat brings a softer mouthfeel and can enhance the bourbon’s overall sweetness.
Malted barley, though typically used in smaller quantities, plays a crucial role in the fermentation process. It provides the necessary enzymes to convert starches into sugars, allowing yeast to ferment and produce alcohol. Barley also contributes to the bourbon’s depth and adds subtle notes of malt and cereal.
While the law mandates a minimum of 51 percent corn in the mash bill, many distillers choose to go above and beyond this requirement. Some bourbons have mash bills consisting of 70 percent or more corn, particularly those aiming for a sweeter and more corn-forward flavor.
It’s also worth mentioning that the choice of grains and their percentages can be influenced by factors such as regional traditions, historical recipes, and individual distillery philosophies. Each bourbon brand strives to craft a unique product that represents their own distinct style.
In conclusion, when we ask what percentage of bourbon is mashed, the answer lies in the minimum requirement of 51 percent corn. The remaining portion of the mash bill, usually incorporating grains like rye, wheat, and malted barley, provides the opportunity for distillers to create bourbon with diverse flavor profiles. So, next time you sip on a glass of bourbon, take a moment to appreciate the carefully crafted mash bill that contributes to its distinctive taste.
