Difference between Bourbon and whiskey
Let’s start with the basics. All bourbons are whiskeys, but not all whiskeys are bourbons.
So what is a bourbon? For a spirit to be considered a bourbon, it must adhere to the following rules:
- It must be made in the U.S
- It must be aged in new charred white oak barrels
- The mash bill must consist of at least 51% corn
- It must be distilled at less than 160 proof (80% ABV)
- It must enter into the barrel at no more than 125 proof
- Bourbon must be bottled at no less than 80 proof
- Bourbon has no minimum aging requirement
It must be made in the US
According to law, Bourbon must be made in the US. A lot of people believe the myth that Bourbon has to be made in Kentucky, but that isn’t a requirement.
It must be aged in new charred white oak barrels
Other types of whiskeys are allowed to use the same barrel for aging 2-4 times, but to be classified as a bourbon, they have to use new charred white oak barrels to age the whiskey. Bourbon distilleries often sell their used barrels to other distilleries for aging whiskies that are not bourbons.
The mash bill must consist of at least 51% corn
Bourbon was born in Kentucky, and farmers in Kentucky mostly grew corn. When the government aimed to regulate Bourbon production to protect the end consumer, this rule came into effect and it became an industry standard.
It must be distilled at less than 160 proof (80% ABV)
If you go too high on the ABV (95%), the liquid will become odorless and tasteless. To create a characteristic flavor profile, bourbon distillers introduced the practice of capping the maximum distillate to 80% and it became an industry standard.
It must enter into the barrel at no more than 125 proof
Before bourbon goes into the barrel to age, the proof has to be lowered to no more than 125 proof. This can only be done by adding nothing more than water to the Bourbon.
Bourbon must be bottled at no less than 80 proof
Bourbon, along with other whiskey styles like Scotch and Irish whiskey, cannot be entered into a bottle at less than 80 proof. Also, for Bourbon, nothing other than water (or other Bourbon) can be added to the Bourbon when it is bottled. In comparison, both Scotch and Irish whiskey are allowed to add caramel coloring before bottling.
Bourbon has no minimum aging requirement
Legally there is no requirement for how long Bourbon must be aged in a brand new, charred oak container, but anything younger than 4 years old must disclose its age on the bottle label.
So is Jack Daniels a bourbon?
Technically it is, but it’s not. Jack Daniels is classified as a Tennessee whiskey. The process to distill a Tennessee whiskey is basically exactly the same as a bourbon, but with one extra step. A Tennessee whiskey must go through a charcoal filtering process, called the Lincoln County Process, which mellows the whiskey's character. That’s why Jack Daniels is classified as a Tennessee whiskey. More on this later.
Bourbon terminology
Straight bourbon
Simply a Bourbon that meets all the above standards for Bourbon and is aged for at least 2 years.
Kentucky straight bourbon
A straight bourbon that was distilled in Kentucky, and at least 1 of its 2 years of aging must have been spent in Kentucky.
Small Batch
A bottle of bourbon produced from a small batch of barrels mingled together. There is no legal definition as to the number of barrels in this ‘batch’. It is a relative term used to distinguish the Bourbon from a mass blended bourbon typically consisting of a larger number of barrels. Compared to a larger mass blended bourbon (consisting of thousand’s of barrels), a small batch bourbon will have a different flavor profile batch to batch and will usually cost more than a mass blended bourbon.
Single Barrel
The contents of the bottle came from a single barrel of bourbon. This is not a legally binding term, but it doesn’t leave much room for ambiguity. Single barrel bourbons are highly sought after by experienced bourbon drinkers for their unique and varying flavors profiles, barrel to barrel.
Barrel-proof or cask strength
Whiskey that has been bottled without additional water to lower the proof.
Mash bill
The percentages of different grains that go into the whiskey. While bourbon must be at least 51% corn, the remaining percentages can be made up of other grains. It is not required that a distillery disclose its mash bill.
Chill Filtration
A refining process that removes fatty acids from whiskey before bottling. While it reduces cloudiness and haze in a whiskey, many whiskey-drinkers prefer the mouthfeel of a non-chill-filtered bourbon.
Sour Mash
Like a sourdough bread starter, a sour mash is created when a portion of the previously used mash is used to begin a fresh batch. This is the most common way of making whiskey as it helps with flavor consistency from batch to batch.
Sourced Bourbon
Not all bourbon is distilled and aged by the folks whose label is on the bottle. To discover this, you can read the back of a bottle and see that the bourbon was distilled, aged, and bottled in different places. If this is the case, the people selling you the bourbon may have had a heavy hand in blending it or they may simply be putting their own label on the product of another company. This is especially common to see from new distillers who need something to sell while their own barrels age.
Let’s debunk some Bourbon myths
Bourbon Can Only Be Made in Kentucky
Kentucky is said to be responsible for producing 95 percent of the world’s supply of the spirit, filling nearly 2.5 million barrels of bourbon last year — a record number. While bourbon has an ingrained presence in Kentucky distilling, there is actually no rule mandating that the spirit must be produced or bottled on Kentucky soil.
Despite the lack of location requirement, the Kentucky Distillers Association proudly declares that the state produces the best bourbon
Bourbon Continues to Age in Bottle
The rumor that bourbon’s aging process continues once bottled likely originated from the fact that wine does continue to age, even after it has been bottled in glass. However, unlike vino, bourbon’s aging process stops immediately once the spirit is placed in its bottle and sealed. In fact, bourbon has an indefinite shelf life and a bottle will stay good, even if opened, for decades without the flavor of the spirit changing in any meaningful way. There are some folks who still claim that they can detect subtle changes over time, but the American Bourbon Association confirms that no maturation of the spirit occurs once it’s bottled.
For Bourbon, Older Is Always Better
Some of the most sought-after, and thus some of the most expensive, bourbons in the world are also some of the oldest bourbons on the market. Take, for example, Old Rip Van Winkle, which has been aged for 25 years and sells for $45,000 at a minimum. Or the Willett Family Estate Bottled Single-Barrel 21 Year Old, which can retail for up to $9,000. While these are two of the best bourbons on the market, their age does not indicate that old bourbon is always better. As stated by the American Bourbon Association, “As bourbon matures, it absorbs flavor from the charred oak barrels” — and sometimes, this can be overpowering. It cautions that “older-aged bourbons can taste dry, woody, or bitter.”
Bourbon Barrels Are Reused to Age More Bourbon
One may be inclined to believe that as oak barrels give bourbon its notes of vanilla, oak, and caramel during the aging process, these barrels would be reused to age future batches of the spirit. However, in order to be called bourbon, the whiskey is mandated by the TTB to be aged in new oak barrels. In new oak, bourbon interacts with the highest concentrations of hemicellulose, tannins, lignin, and the toasted wood itself, which provide the distillate with its distinct flavor profile. If the barrels are reused, the spirit cannot be labeled as bourbon, of course, but producers also risk diluted flavors and inconsistency between batches. While the barrels cannot be reused to age bourbon, they don’t get tossed when the spirit is transferred to glass bottles. After the aging process is complete, the barrels are often shipped out to be used for aging wine, beer, or other spirits like Scotch, tequila, and even some gins.
What is an allocated bourbon?
An allocated bourbon is simply any bourbon where a retailer, bar, or restaurant has only been given a limited quantity to sell.
If there is significant demand for a particular bourbon, often the producer chooses to allocate the liquid instead of producing more to meet that demand. Sometimes this is done because the producer simply can’t meet the demand and other times it’s done to drive up the price and the buzz.
So basically, an allocated bourbon is any bourbon for which the supply is being constrained to the point that selected amounts are being allocated to sellers. It doesn’t necessarily mean the bourbon is any better than one that isn’t allocated.
The Bottled-in-bond act
You may see some bourbons labeled as “Bottled in bond”. The Bottled in Bond act was created to establish a standard of quality of Bourbon whiskey. In the old days, a lot of whiskies were flavored and colored with tobacco, iodine and other substances. To verify the quality of a whiskey, the Bottled in Bond act was established.
A tax law was also passed to incentivize distilleries to join the act. Distilleries were allowed to delay payment of the excise tax on the stored whiskey until the aging of the whiskey was completed. The requirements necessary to qualify for the bottled in bond act:
- The spirit must be the product of one distillation season
- Must be made by a single distiller at a single distillery
- It must be bottled and stored in federally bonded warehouses under the U.S. government supervision for no less than 4 years.
- The bottled product’s label must identify the distillery by DSP number where it was distilled and, if different, where it was bottled.
Tennessee whiskey vs Bourbon
As explained earlier, Jack Daniels label themselves as a Tennessee Whiskey instead of a Bourbon.
So what is the difference? Bourbon and Tennessee whiskey are nearly identical. Both are American-made whiskeys that have regulations regarding production. Bourbon can actually be produced anywhere within the United States, where Tennessee whiskey is exclusive to the state.
Both whiskeys require the same corn percentage in the mash bill and must be aged in new charred oak barrels.
The primary difference is that Tennessee whiskey must go through a charcoal filtering process, called the Lincoln County Process, which mellows the whiskey's character. For that reason, bourbon is often bolder and has a more robust flavor. Many call Tennessee whiskey a lighter version of Bourbon.
For Beginners
There is a huge variety of Bourbons on the market so if you know where to look, it is quite easy to find something you will like if you don't have any previous whiskey experience. Here are some of my recommendations that won't break the bank:
- Buffalo Trace: For the money, this is probably the best gateway to Bourbon for beginners. Produced using a standard mash bill of corn, rye and malted barley, and matured in new American oak, charred barrels. This is the ideal easy drinking, everyday whiskey.
- Bulleit Bourbon: This is a unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water. Its got a smooth palate and a long finish with a light toffee flavor.
- Knob Creek: This is crafted in limited quantities, matured exclusively in heavily charred American oak barrels to fully draw out the natural sugars and flavours. Bottled at 50%. Its got a rich, full-bodied palate and a long, rich and glowing finish.
Conclusion
Bourbon is my favorite category of whiskey. The category is huge and it's easy to find a bourbon that you like and can drink everyday. And it's made in the USA, which is what we are all about. Just take a look at our Leather Whiskey Carrier for example. It takes your favorite bottle of whiskey and 4 glasses and it's made right here in the US. Just one more way to elevate your whiskey drinking experience.
