Bourbon is a whiskey, but not all whiskeys are bourbon. What? Federal regulations sets in 1964 set the standards of bourbon to have a mash bill, or recipe, be made up of at least 51% corn. Some of the better producers like Buffalo Trace and Woodford reserve use closer to 70% "enhancing the sweet, nutty and earthly flavor."
"Other ingredients are rye (for a spicier, assertive bourbon) or wheat (for a little sweeter) plus malted barley to help jump-start fermentation.
The other rule calls for aging. "White Dog" (moonshine) has to age in new, white oak barrels for two years.
The barrel is every bit as much of an ingredient as the corn or rye. Once used for bourbon, they are often shipped off to Sotland, Canada or Japan to produce Scotch and whiskey.
More to Come. --RoadDog
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