Famous master distiller reviving old bourbon brand, plans new distillery December 18, 2018 by Janet Patton
Diageo to build new Kentucky distillery for Bulleit bourbon brand December 17, 2018 by Phil Hall
Reviving the Historic Chicken Cock Whiskey Brand December 16, 2018
Maple Bourbon Old Fashioned: Warming Winter Spirits December 15, 2018 by CJ Arlotta
Bourbon keeps booming with two new planned distilleries December 14, 2018 by David Mattingly
Booker's® Bourbon Celebrates Three Decades With The Release Of Booker's® 30th Anniversary Bourbon December 13, 2018
13 of the Best Bottom Shelf, Cheap Bourbons, Blind-Tasted and Ranked December 12, 2018 by Jim Vorel
How To Make Bourbon Cherry Bombs for your Christmas Party December 12, 2018 by Colleen Matthews
Wyoming Whiskey Announces Launch of Barrel Strength Bourbon December 11, 2018
How to Make a Bourbon-Glazed Ham December 10, 2018 by Emily Price
Gift-giving Ideas for Your Favorite Spirits Aficionado December 10, 2018 by Greg Morago
Basil Hayden’s debuts oldest Bourbon to date December 6, 2018 by Nicola Carruthers
Buffalo Trace Aims To Explore All Things Oak In New Bourbon Series December 6, 2018 by Nino Marchetti
Buffalo Trace’s New Experimental Bourbon Brand Was 15 Years in the Making December 5, 2018
HOW BOURBON IS MADE December 4, 2018
How Different Grains Affect How Your Bourbon Tastes:
Have you ever wondered what a bartender or seemingly knowledgeable drinker at a bar means when they say, “I’d like a wheater,” or “Give me some rye whiskey”? They’re obviously referring to one of the grains used in the ingredients of the bourbon or whiskey in question. But do you know what effect different grains have on the taste of your bourbon? Do you know what grains can and can’t be used in the making of bourbon?
Bourbon’s Core Ingredients: Bourbon is usually made up of at least three grains, though more can be used. By law, the grain mixture—or mash bill—must be 51% corn. So that’s the primary grain. The second most commonly used is malted barley, which is the only grain used in Scotch and contains important enzymes to fuel the fermentation process. The third grain is typically either rye or wheat, which often serves as the first broad taste differentiator in types of bourbons. A rye mixture produces a spirit with more of a spiciness, which often brings about flavors of cinnamon, licorice, nutmeg or pepper in the taste. A wheated bourbon is generally described as sweeter and softer on the palate, which can result in a taste that can include fruits, caramel, vanilla, chocolate or even honey. In some cases, a mixture can be more than three grains and contain both wheat and rye. In these whiskeys, the distiller is likely experimenting or has landed on a combination of grains to produce a specific flavor. Keep in mind that there are different varieties of rye and wheat, so the combinations of three- or four-grain bourbons are almost endless, giving distillers an entire universe of possibilities.
Other Grains: The recent bourbon boom has led to lots of experimentation and introduced several other grain variations to the bourbon world. As of 2018 there are bourbons on the market with rice, triticale, millet, spelt and more. There is no right or wrong set of ingredients as long as the grain bill has at least 51% corn and the finished product makes someone say: “I’ll have another!” To learn more about how bourbon is made, visit our handy guide at the American Bourbon Association’s website.