Her Louisville: Eight Bourbon Terms You Need to Know
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Here in Louisville, we talk a lot about bourbon. It’s the locally-produced spirit, of course, and the cornerstone of many of the city’s hottest new tourist destinations. It’s in the signature drink of the Kentucky Derby and frequently even finds its way into every course of a meal. If you live in Louisville, you know how to talk about bourbon, right?
Well, of course you do. With the HerLouisville Guide to 8 Bourbon Terms You Need to Know, you can talk bourbon like a pro.
Bourbon: Bourbon is a type of whiskey, produced in America, which falls under strict production standards. Federal law requires 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 HerLouisville, 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.
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.
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 that you’re a pro, you’ve earned the right to wear the t-shirt! Pick up this adorable Kentucky Bourbon t-shirt in a variety of colors at The Prickly Pear Boutique in Middletown.
Heather
Learn about Heather and see a growing compilation of HerLouisville features on our new page dedicated to the topic. We’ll focus on entertaining, style and dining with moms in mind!
