Interestingly, though, Mexico has a few corn whiskeys given its strong maize agriculture. Since it’s usually triple-distilled, the barley is less noticeable with the wood playing a greater role. Otherwise, Irish whiskey may bear a closer resemblance to bourbon in that it is lighter and more floral. Since the barrels have been used, they don’t impart as much flavour, but there is still a noticeable influence. That said, Scotch whisky is aged in ex-bourbon barrels. Similarly, some regions will smoke the malted barley with peat, which results in a unique flavour often associated with Hebridean territories like Islay and Skye. As a result, it’s a much more buttery and savoury beverage. Scotch whisky, for instance, uses malted barley. Most, however, will be produced using other ingredients. Meanwhile, there are other whiskeys that you can consider from around the world. Its closest relative will be corn whiskey and its high use of corn results in a very sweet-tasting beverage.Īlternatively, you can consider rye and wheat whiskey, which both taste slightly different as we already explained above. Conversely, high-rye bourbon tends to be quite spicy and is often associated with notes of cinnamon.Īs we’ve already explored, there several varieties of American whiskey that have a lot in common with bourbon. Indeed, the other mash bill components will influence the bourbon’s resulting flavour.įor instance, a barley-rich bourbon is often believed to be quite savoury with warm and subtle traces of nutmeg. Meanwhile, young bourbon may offer a more cereal-forward experience with overt notes of the different grain used in the mash. Therefore, straight or bottled-in-bond bourbons will usually reveal such flavours. Similarly, uncharred oak produces less lignin, which creates a distinctive vanilla flavour.Ĭonsequently, prolonged ageing in these barrels will allow the oak to impart more flavours of caramel and vanilla. It also induces chemical reactions that produce specific flavours such as caramel. New oak will have a greater influence on the distillate than used casks, which are generally preferred for making Scotch whisky.Ĭharring the wood beforehand opens up its grain and allows a great extraction of flavour. Furthermore, it must usually undergo a similar ageing process to the others, which requires charred new oak barrels. Thanks to its high corn content, bourbon usually has a distinctively sweet flavour profile compared to other types of American whiskey. Although bourbon needs at least 51% corn in its mash, corn whiskey actually requires 80%! Additionally, corn whiskey may be aged in barrels that are uncharred or have already been used. Interestingly, bourbon and what is called “corn whiskey” aren’t necessarily the same thing, either. The remaining 49% can be any type of grain and producers have their own recipes to produce distinctive flavours. When making American whiskey, these varieties of grain typically consist of rye, corn, and wheat.Īs mentioned above, bourbon whiskey’s mash must consist of at least 51% corn. A mash bill is a mixture of grain that is fermented into what is essentially beer before being distilled. Like all whiskey, though, bourbon is made by distilling what is called a mash bill. Yet, what makes it so distinctive that it has its own name?Īside from Tennessee whiskey, which is technically identical to bourbon apart from where it’s made, it’s also the only one to not be named after its primary ingredient. Indeed, by now you have probably gathered that bourbon is a type of whiskey. While all bourbon is whiskey, not all whiskey is bourbon. We explore these further in the types of bourbon guide. It’s entirely possible for bourbon to be bottled after only a few months.įinally, you may have heard of different types like “straight”, “bottled-in-bond”, or “blended”. However, given the export costs for distributors and that the EU requires whisk(e)y to have been aged for at least three years, it’s unlikely that what’s sold there wouldn’t also conform to American standards.Ĭonversely, there is no strict minimum age for standard bourbon in the USA.
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