Bourbon whiskey

Scotch whisky is whisky made in Scotland. In Britain, the term whisky is usually taken to mean Scotch unless otherwise specified. In other English-speaking countries, it is often referred to as "Scotch".

Scotch whisky is divided into five distinct categories: Single malt Scotch whisky, blended malt (formerly called "vatted malt" or "pure malt"), blended Scotch whisky, blended grain Scotch whisky, and single grain Scotch whisky.

The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A Friar named John Cor was the distiller.

The typical grain mixture for bourbon, known as the mash bill, is 70% corn with the remainder being wheat and/or rye, and malted barley.

The grain is ground, dissolved in water, and usually, though not always, mash from a previous distillation is added to ensure a consistent pH across batches. Finally, yeast is added and the mash is fermented. The fermented mash is then distilled to (typically) between 65% and 80% alcohol.

This clear spirit is placed in charred oak barrels for aging, during which it gains color and flavor from the wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation.

Bourbons gain more color and flavor the longer they age. Maturity, not a particular age, is the goal. Bourbon can age too long and become woody and unbalanced.

After aging, bourbon is withdrawn from the barrel, usually diluted with water and bottled to at least 80 US proof (40% abv). Most bourbon whiskey is sold at 80 US proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold.

Some higher proof bottlings are "barrel proof," meaning that they have not been diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon."



Source: http://en.wikipedia.org/wiki/Bourbon_whiskey


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