Bourbon is a type of whiskey that has specific requirements in order to be classified as such. One of the key requirements is that bourbon must be distilled from a mash that is made up of at least 51 percent corn. This corn content is what gives bourbon its distinctively sweet flavor profile.
In addition to the corn requirement, there are a few other regulations that must be met for a whiskey to be considered bourbon. It must be produced in the United States, and it must be aged in new, charred oak barrels. The aging process is an important aspect of bourbon production, as it allows the whiskey to develop its flavors and characteristics over time.
While corn is the primary grain used in bourbon production, there are other grains that can be included in the mash. These can include barley, rye, and wheat. However, it is important to note that the corn content must always be at least 51 percent.
The use of different grains in the mash can have an impact on the flavor profile of the bourbon. For example, a higher percentage of rye in the mash can result in a spicier and more robust flavor, while a higher percentage of wheat can create a smoother and softer taste. The choice of grains can vary from distillery to distillery, allowing for a wide range of flavor profiles within the bourbon category.
It is also worth mentioning that bourbon can be produced in different regions of the United States, with Kentucky being the most well-known and closely associated with bourbon production. However, bourbon can be made in other states as well, as long as it meets the necessary requirements.
To summarize, bourbons are whiskeys that are made with at least 51 percent corn in their mash. They must also be produced in the United States and aged in new, charred oak barrels. While corn is the primary grain used, other grains such as barley, rye, and wheat can also be included. The choice of grains and the aging process contribute to the diverse range of flavors found within the bourbon category.