Despite a history about as long as other types of American whiskey, straight corn whiskey has had a very small presence in the market.As opposed to Bourbon which has a very established flavor profile, straight corn whiskey does not have a very defined profile.The comparatively less regulation on corn whiskey also allows for a variety of different production techniques. Some corn whiskeys that come from a once used Bourbon barrel may taste very similar to Bourbon, but other corn whiskeys that are aged in twice or three times used barrels may be more reminiscent of Scottish grain whiskies. LeNell Smothers. "Bourbon Guide". epicurious.com. Archived from the original on May 1, 2014 . Retrieved May 1, 2014. After maturing, bourbon is withdrawn from the barrel and is typically filtered and diluted with water. It is then bottled at no less than 80 US proof (40% abv). [26] Although most bourbon whiskey is sold at 80 US proof, other common proofs are 86, 90, and 100. All " bottled in bond" bourbon is 100 proof. Some higher-proof bottlings are marketed as " barrel proof", meaning they have not been diluted or have been only lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon". [ citation needed]

Distilled Spirits Council 2013 Industry Review, New York City, February 4, 2014" (PDF). June 16, 2015. Archived from the original (PDF) on June 16, 2015 . Retrieved September 30, 2018.Place sugar in a highball or mason jar, add lemon juice to help dissolve it, then add strawberries and ice, pour whiskey over, and gently mix. Fermented Mash - the mash once yeast is added and starts changing the available sugars to alcohol. This is the point in the process where the alcohol content is greatest. a b c Kiniry, Laura. " Where Bourbon Really Got Its Name and More Tips on America's Native Spirit". Smithsonian.com. June 13, 2013. Stevens, Ashlie (January 14, 2019). "Quinoa Whiskey? Modified Crop List Spurs Distilleries To Try Alternative Grains". The Salt. National Public Radio . Retrieved April 9, 2019. The Magnum's smart design also means that this still can easily be changed from a fermenter to a still in about two minutes. It also includes both a water pump and a hydrometer. It really couldn’t be any easier.

Aging can add, subtract or create interactions between the spirit and the container. What the container is made of (type of wood) and how it is prepped (charred, uncharred, used) will affect the final product. Although some effects can be subtle, one is not. The spirit going into the barrel is clear; the spirit coming out is golden or amber-colored. Bourbon was recognized in 1964 by the U.S. Congress as a "distinctive product of the United States". Bourbon sold in the U.S. must be produced in the country from at least 51% corn and stored in a new container of charred oak. [6] History [ edit ] Nineteenth century bourbon bottle a b c Zeldes, Leah A. (February 23, 2011). "Eat this! Bourbon, America's native spirits". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on September 14, 2011 . Retrieved June 30, 2011.

Thomas, Richard (June 17, 2013). "Jim Beam Devil's Cut Bourbon Review". Archived from the original on March 4, 2018 . Retrieved March 3, 2018. Bottled-in-bond bourbon is a sub-category of straight bourbon and must be aged at least four years. Bourbon's legal definition varies somewhat from country to country, but many trade agreements require that the name "bourbon" be reserved for products made in the U.S. The U.S. regulations for labeling and advertising bourbon apply only to products made for consumption within the U.S.; they do not apply to distilled spirits made for export. [22] Canadian law requires products labeled bourbon to be made in the U.S. and also to conform to the requirements that apply within the U.S. The European Union also requires bourbon to be made in the U.S. following the law of the country. [23] But in other countries, products labeled bourbon may not adhere to the same standards. Like bourbon, most corn whiskeys use other grains to complete the mash bill. Historically, malted barley is used not just to add to the flavor profile but to promote fermentation. Malted barley is barley that has begun to germinate. As it sprouts, it produces an enzyme that voraciously consumes starches and turns them into sugars. These sugars are then available for the yeast to convert into alcohols.

Free Trade Agreement between the Government of the United States of America and the Government of the Republic of Chile" . Retrieved August 28, 2022. Tenth Ward Distilling makes a smoked corn whiskey with 80 percent smoked corn and 20 percent malted barley. Their grain is sourced locally from the Ripon Lodge Farm in West Virginia. With its butter and sweet corn notes mixed with campfires, it reminds one of mezcal or scotch. This is a whiskey worth sippingC.F.R. sec 5.22(b)(2)". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved July 15, 2015. Straight corn whiskey is still the Wild West of American whiskeys.With the ability to be aged in used barrels, straight corn whiskey can be aged in all different types of casks, pushing the boundaries on flavor.We have already found success with a product that was a blend of straight corn whiskeys from peated Islay casks and tawney port casks.Because the category is so open, there will be a lot of innovation in this area in the years to come.Some of the non-traditional whiskey producing regions,like Texas, can also benefit from the Straight Corn Whiskey category because the excessive weather conditions and the resulting tannin extraction can be tempered by reusing barrels, thus allowing extended aging durations. Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits, such as un-aged neutral grain spirits, but at least 51% of the product must be straight bourbon. [33] [34] Barrels - Charred New Oak - These are virgin barrels made of oak, for bourbon. Usually American White Oak is used, then charred to a variety of different levels ranging from 15 - 55 seconds. The second option is to use amylase. This is an enzyme that will also convert starch into fermentable sugars. This is a good option as it can work with a wide range of ingredients and at many temperatures. However, it does not add anything in terms of taste to your mash.

Anywhere you can use bourbon, you can substitute corn whiskey. Just keep in mind the character of the corn whiskey you choose. Aged corn whiskeys tend to have more complex flavors. Unaged corn whiskey can also have a bit of a bite, so we recommend using it in recipes, some of which our ancestors would recognize.Other grains are added to the mash to bring out different textures and flavors, adding depth to the spirit.