The HerKentucky Guide to Talking About Bourbon
A quick guide to Kentucky Bourbon terminology.
We Kentuckians take our bourbon seriously. Of course, Kentucky bourbon is the original and the best of all bourbon whiskeys. But, while it's made right here in the Bluegrass State, we aren't all experts. Some of us don't drink bourbon, or don't live in a part of the Commonwealth where the spirit is produced. Even if you don't partake in Kentucky's native spirit, or if you've never taken an interest in bourbon culture, there are times when the conversation turns to Kentucky bourbon. In the spirit of Bourbon Heritage Month, we're giving you a little cheat sheet that will have you talking about Kentucky Bourbon like a pro.
Bourbon: Bourbon whiskey is a uniquely American spirit which falls under strict production standards. The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) require that bourbon made for U.S. consumption must be produced in the United States, made from a grain mixture that is at least 51% corn, aged in new charred oak barrels, distilled to no more than 160 proof (80% alcohol by volume), entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume), and bottled at 80 proof or more (40% alcohol by volume).
Kentucky Bourbon: Although we all know that the best bourbon is bottled here in the Bluegrass State where it was invented, bourbon does not have to be produced in Kentucky. Unlike French wines such as champagne or burgundy, bourbon does not carry a requirement for provenance. Kentucky distillers believe that the high limestone content in Bluegrass region water leads to a superior product. Here at HerKentucky, we tend to agree.
Barrel: Federal law requires that bourbon be aged in a new charred oak barrel. This means that the barrel is actually lit on fire in preparation. (Watch it here!) This process removes sulphur from the wood and allows the natural wood sugars, vanillin, and color of the wood to be absorbed into the whiskey, resulting in a delicious finished product.
Charred White Oak Barrel. Image via Maker's Mark.
Mash Bill: The mash bill is, basically, the recipe for a particular bourbon. Federal regulations require that the mash bill be at least 51% percent corn; many are 60-70% corn. Most mash bills contain varying percentages of corn, barley, and rye. The secondary grain mixture is an important factor in determining the bourbon's flavor.
Wheated: A bourbon which uses wheat as a secondary grain in its mash profile is often referred to as "wheated." These whiskeys are known for a soft, sweet flavor with notes of caramel or vanilla. Popular wheated bourbons include Pappy Van Winkle, Maker's Mark, and Old Fitzgerald.
Rye: A bourbon containing a notable amount of rye in its mash bill will have a bold, spicy flavor. Basil Hayden's, Bulleit, and Old Grand Dad are well-known rye bourbons.
Angels' Share: The "angels' share" is a distilling term referring to the amount of alcohol lost to evaporation during the aging process. This often leads to the
Proof: Proof refers to the strength of, or, put simply, amount of alcohol in, bourbon. In the United States, proof means twice the alcohol percentage. So, for example, 90 proof bourbon is 45% alcohol.
Now you can talk about bourbon with the pros! Cheers, y'all!
Delicious Ways to Celebrate Bourbon Heritage Month
Photo Credit: Betty Crocker Recipes via Compfight cc
September is Bourbon Heritage Month, which is very, very exciting... for all of you NOT pregnant. However, I AM pregnant and I am NOT excited about my beloved bourbon being forbidden for the next several months.
Not to be deterred, I thought I would offer up some delicious ways to celebrate Bourbon Heritage Month that don't involve actually drinking bourbon.
Sure, this recipe comes from Hummingbird High, a lovely blogger who is actually from Portland, Oregon. However, I feel she can be trusted because this cake looks delicious. I also feel that someone should make this cake and deliver it to my house ASAP.
Bourbon Pecan Pumpkin Cheesecake
The first day of fall is September 23rd. That means fall is officially close enough for all of us (or me) to start gorging ourselves on all things pumpkin, including this delicious cheesecake by Kitchenette.
Bourbon Maple Bacon and Pecan Cookies
These cookies from Heather Christo have bourbon and bacon and a cup of butter. What more do you people need to know?
If I can't get tipsy, at least my cake should be able to! Plus, chocolate and bourbon is a winning combination every time. Not to mention, Better Homes & Gardens knows their stuff when it comes to baking.
Bourbon Pecan Pie Chocolate Donuts
You know what? Sometimes you need to celebrate Bourbon Heritage Month first thing in the morning. Luckily, The Noshery has you covered with this delicious mix up of bourbon pecan pie and donuts!
Happy celebrating! Don't forget to make two of each and send one to me!
~ Sarah Stewart Holland of bluegrass redhead