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.
Fermentation is when the sugars from the mash are broken down by yeast and create carbon dioxide and alcohol. This takes a few days. After something is fermented, it gets distilled.
Distillation is to separate the alcohol from the water by boiling out the alcohol. Water has a higher boiling point than alcohol, the mixture created from the fermentation process can be heated to extract alcohol.
It must be made with no less than 51% corn.
It must be produced in the United States of America.
It must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
It must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).
It must be bottled at 80 proof or more (40% alcohol by volume).
It must be put into a new charred oak container.
It contains no other added substances other than water.
Age is not in the legal definition of Bourbon. As long it goes into a new charred oak container, it’s Bourbon.
As a general rule, if the country has an “E” in it, they spell whiskey with an “E”, if it doesn’t have an “E” then it’s spelled without an “E” - whisky.
To be called Kentucky Bourbon it must be produced in Kentucky for at least one year.
By law, Tennessee whiskey must be produced within the state of Tennessee, but it must also undergo a filtering process with sugar-maple charcoal.
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.
Must be aged for at least four years.
Must be 100 Proof.
Must be made in one distillery.
Must be made in one season.
The term for Bourbons made from a few select barrels married together for consistency.
