Have you ever wondered what the difference between bourbon and whiskey is? Is it the ingredients,
how it’s distilled, or perhaps what it’s aged in?
Keep watching to learn the real difference between bourbon and whiskey.
Generally, bourbon and whiskey both are made using a variety of grains in their mash,
including malted barley, rye, wheat, and corn. To be considered authentic bourbon,
the mix must contain corn. Whiskey, on the other hand, doesn't make the same demand.
Bourbon made in the United States must meet a minimum standard of 51%
corn in their grain blend. Anything beyond or in addition to that is the distiller's choice,
though most bourbons tend to use more corn, usually between 65% to 75%. While many believe
corn plays a part in bourbon's sweetness, no sugar actually survives the distillation process.
Instead, the almost-tasteless corn allows the flavors from the barrel
and other "flavoring grains" in the mash, like rye and wheat, to stand out more prominently.
But corn isn’t the only thing that makes bourbon special. The type of barrels and the amount of
char they have on the inside is another component for the flavor and aroma of this American whiskey.
In fact, another regulation that bourbon carries is the type of barrel that it is aged in.
To be called bourbon, the distilled spirit must be aged in nothing but brand-new oak barrels.
That means the barrel cannot have held any other spirit or wine before being used for the bourbon.
The oak barrels introduce more complexity, as well as sweeter notes and aromas to bourbon.
Though the barrel has to be new and it has to be oak for your spirit to be called bourbon,
there is one component that distillers can alter to change the outcome of their product. The char,
or the degree to which the inside of the barrel is torched, is up to the craftspeople producing
the spirit. Some bourbon barrels will have a very mild or light char, while others are placed
in heavily charred barrels. The more charred the barrel, the spicier the bourbon's flavor will be.
Like other spirits, bourbon must reach a specific level of alcohol by volume
to officially be labeled bourbon. When it comes to this particular type of whiskey,
the mash cannot go over 160 proof, or 80% ABV, before it is aged.
It must be reduced to a maximum of 125 proof, or 62.5% ABV, in the barrel before being bottled.
Though bourbon's ABV cannot be above 62.5% when it is bottled, it can come down further. Though,
the spirit can be no less than 40% ABV. This isn't necessarily a bad thing.
Some bourbons' flavor profiles benefit from the lower proof.
The lower ABV bourbons can be more approachable to some drinkers than their maxed-out brethren.
An interesting misconception is that bourbon has to be made in Kentucky. This notion probably stems
from the production of other alcoholic drinks like champagne. That sparkling wine must be made in a
specific location to be certified as champagne. This isn't so for bourbon. The association with
Kentucky is more likely because a large percentage of bourbon is, and has been for many years, made
in Bourbon County, Kentucky. Bourbon is ultimately an American version of whiskey. And it can be
made anywhere in the United States so long as it follows the stringent guidelines imposed on it.
"Bourbon's over 200 years old. It's an American
invention. We created it. We created the entire category."
Bourbon is characteristically sweeter than most other whiskeys, even though it does usually have
hints of spice and smoke due to the charring of the barrels. The more corn that is used in
the bourbon mash, the sweeter the overall spirit will likely be. Apart from smoke and sweet notes,
there are other more complex flavors and aromas that an experienced taster will recognize.
Since the barrels are always oak, vanilla is a common note. The charred oak often brings
caramel or toffee to mind as well. Sometimes bourbon might even favor spices like cinnamon.
Other whiskeys, like Scotch, are in general far less sweet. Instead, these types of whiskey
tend to favor more earthy flavors like leather or wood. Different grain ratios in the mash will also
provide different flavor profiles. Whiskeys made with unmalted barley tend to be slightly sour,
while those made with more rye in their mash will be peppery and dry.
Bourbon and whiskey are both used rather interchangeably in many cocktails.
"Rye okay with you?"
"You look like you know what you're doing."
Bourbon will likely make the drink taste sweeter, though most cocktails include other ingredients
that balance the flavors anyway. Some drinks, however, inherently favor a specific spirit.
Irish coffee is more often made with Irish whiskey than it is bourbon.
The Sazerac, on the other hand, is best when made specifically with rye.
However, it's the classic Old Fashioned that comes to life with a fine bourbon.
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