Bourbon FAQ

To be called a Straight Bourbon it must be aged for a minimum of 2 years. If aged less than 4 years, it must have an age statement on the label.

A sweet mash is made by using only fresh water for the cooking process; no stillage is brought back from a previous distillation in this process.

A sour mash is made by taking a portion of the previously used mash and adding it to a fresh batch. This makes the mash taste a little sour, but it doesn’t affect the flavor of the finished whiskey.

A Bourbon in which the second major ingredient is wheat is known as a wheater, or a wheated Bourbon. Wheated Bourbons are sweeter than high-rye versions.

A Bourbon in which the second major ingredient is rye is known as a high-rye Bourbon. Rye is a spicier, richer grain than either corn or wheat, and high-rye Bourbons are usually spicier and richer as a result.

Not necessarily a Bourbon, this is a whiskey made from at least 51 percent of any grain. It carries the same proof minimum as Bourbon, but straight whiskey also needs to see at least 2 years in charred new oak barrels.

These have been bottled from one barrel only. They’re entirely unique in the sense that each vessel has its own temperature and character.

The term for Bourbons made from a few select barrels married together for consistency.

Must be aged for at least four years.

Must be 100 Proof.

Must be made in one distillery.

Must be made in one season.

Mash is a way to say a recipe of corn, wheat, or rye and malted barley that are combined with heat and water to make a mixture.

The mash bill of a Bourbon is its recipe. Bourbon contains at least 51% corn. Any grain is possible; some distillers use rice, oats, and other grains. Most Bourbons are a mix of corn, wheat and/or rye, and barley.

By law, Tennessee whiskey must be produced within the state of Tennessee, but it must also undergo a filtering process with sugar-maple charcoal.