Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be – but is not required to be – called straight bourbon. [31] ABV - Alcohol By Volume is exactly what it says, a measure of how much of a given volume of liquid is alcohol. 60% ABV = 120 Proof. If you are ready to take on a 50 litre still, we recommend the Magnum All-in-One Still Kit. This still acts as both a fermenter and a still which saves you money and makes the process far less complicated. Unlike other American whiskey styles, corn whiskey is not required to be aged in wood. [2] If aged, it must be in either uncharred or previously-used oak barrels and must be barreled at lower than 125 proof (62.5% abv). In contrast, a whiskey distilled from a mash consisting of at least 80% corn in a charred new oak barrel would be considered bourbon. [4] [2] Aging is usually brief – six months or less – during which time the whiskey absorbs color and flavor from the barrel while the off-flavors and fusel alcohols are reduced. A variant called straight corn whiskey is also produced, in which the whiskey is stored in used or uncharred new oak containers for two years or more. Whiskeys produced in this manner and aged for at least four years can be designated bottled in bond if they meet additional requirements.

C.F.R. sec 5.40(a)". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved July 15, 2015. Tenth Ward Distilling makes a smoked corn whiskey with 80 percent smoked corn and 20 percent malted barley. Their grain is sourced locally from the Ripon Lodge Farm in West Virginia. With its butter and sweet corn notes mixed with campfires, it reminds one of mezcal or scotch. This is a whiskey worth sipping Barrels - Charred New Oak - These are virgin barrels made of oak, for bourbon. Usually American White Oak is used, then charred to a variety of different levels ranging from 15 - 55 seconds. Place sugar in a highball or mason jar, add lemon juice to help dissolve it, then add strawberries and ice, pour whiskey over, and gently mix. Yeast can impact the flavor of the whiskey. If you’ve ever played around with brewing beer, you know there are all sorts of different yeasts with different flavor profiles. Champagne yeast works for dry and sparkling wines, but if you’re brewing a lager, you want lager yeast. Whiskey distillers usually opt for sour mash. Think of this like your sourdough starter. It is taken from the last batch of whiskey mash and allowed to ferment, then added to the next round. And just like a sourdough starter, sour mash is self-sustaining. Its lower pH makes it more difficult for unwanted microbes to get a foothold.

a b "North American Free Trade Agreement Annex 313: Distinctive products". Sice.oas.org. Archived from the original on December 15, 2011 . Retrieved December 14, 2011. The difference between bourbon and corn whiskey is slight. In fact, there’s only a small difference in mash bills and the aging process separating them. Corn whiskey is an American liquor made principally from corn. Distinct from the stereotypical American moonshine, in which sugar is normally added to the mash, corn whiskey uses a traditional mash process, [1] and is subject to the tax and identity laws for alcohol under federal law. [2] Legal requirements [ edit ]

But corn whiskey received the craft treatment as early as 2003, when New York’s first legal distillery since Prohibition, Hudson Whiskey, released Baby Bourbon, made with 100 percent local corn and matured in small-format barrels. It was an instant hit. Since being taken over by multinational William Grant and Sons in 2017, Baby Bourbon has been rechristened Bright Lights, Big Bourbon and the mash bill has dropped to 95 percent corn. It may be a stretch to still call it “craft,” but nonetheless, it paved the way for many craft whiskeys to follow. Bourbon / Tennessee Whiskey – Distilled Spirits Council". www.distilledspirits.org . Retrieved June 6, 2019. Across the country, micro-distilleries are trying variations on themes. They’re uncovering more strains of heirloom corn and testing sweet vs. sour mashes. In the decade to come, look to see a lot of different aging and finishing techniques as distilleries look for inspiration here, by using local cooperages, to bringing in used European oak.As whiskey ages in barrels, year over year, a small amount is lost. Those lost spirits are called “The Angel’s Share.” The term comes from the Scottish brewing tradition, which holds that any drop wasted is a tragedy. No matter how hard they worked to seal their barrels, a percentage of the whiskey disappeared. The longer the whiskey aged, the more tax was taken by the angels. Distillers now know that the first year’s tax averages 10 percent, and then 2 percent is taxed each year after. So, I got some corn whiskey. What do I do now? State of Tennessee Public Chapter No. 341 House Bill No. 1084" (PDF). Archived (PDF) from the original on October 5, 2013.

Fermented Mash - the mash once yeast is added and starts changing the available sugars to alcohol. This is the point in the process where the alcohol content is greatest. Mash Bill - some call this the “recipe.” It’s the percentage of the different grains that make up the mash--usually corn, with malted barley, rye, or wheat. a b c Zeldes, Leah A. (February 23, 2011). "Eat this! Bourbon, America's native spirits". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on September 14, 2011 . Retrieved June 30, 2011.Make the tea (1 teabag per 1 cup of hot water) and chill in the refrigerator for at least two hours. Place ice cubes in your favorite highball or mason jar, pour over tea and whiskey, and gently mix in sugar to taste. Garnish with a sprig of mint. Handmade Texas bourbon hits HillCo". Archived from the original on March 28, 2010 . Retrieved July 29, 2010.