When is whiskey bourbon

The reason people started referring to Canadian whisky as rye is because they liked the flavor that rye added to the whiskey when distillers began adding a little.

Manufacturers of Canadian whisky also create their mashes differently than in the US. In the US, distillers mash all the different types of grains together, while in Canada they mash them separately and then combine them after distilling. The whisky is also aged in a combination of new and old barrels of different types of woods to avoid overpowering flavors that might come from new barrels made of a single wood.

Try it in a Viper cocktail. Rye Whiskey American rye whiskey is made from corn and rye, with at least 51 percent of the grain being rye. Whiskey vs Whisky The terms whiskey and whisky come about primarily from geographic differences. Bourbon vs Whiskey All bourbon is whiskey, but not all whiskey is bourbon.

What Makes It Bourbon? The only additive allowed outside of the mash and the yeast is water. No other additives may be used. It must be proof 80 percent alcohol by volume or ABV or less.

It can only be produced in the United States. It must be aged for at least two years. Aging takes place in new white oak barrels that have been charred. While the main grain in bourbon is corn, other grains may include rye, barley, or malt.

Enjoy it in a classic mint julep. What Is Scotch? Scotch vs Whiskey The first difference is that scotch whisky is spelled without the "e" in whiskey. It is distilled from a mash of malted barley and other cereal grains. It must be fermented only by adding yeast. It must be 90 proof We know, it's a lot. But today, Jim Beam doesn't just "fit the bill", it's the world's 1 bourbon. Maximum Proof. Each time any type of alcohol is distilled, it comes off the still at a higher proof.

This is why vodka is essentially tasteless. Having a maximum proof means that bourbon maintains more of the flavors from the mash bill that would be lost with further distilling. New, charred-oak barrels This style of barrel aging, as opposed to toasted barrels or used barrels, imparts a richer flavor and deeper color. Jim Beam is aged in new, level-4 char American White Oak barrels for a smooth, mellow flavor with hints of vanilla and caramel.

That's not quite true—bourbon can be made outside that state. But to be designated a "Kentucky bourbon," the spirit has to be both distilled and aged in Kentucky.

The name "bourbon" even comes from old Bourbon, what is now Bourbon County, Kentucky. Most bourbon is made in Kentucky, but not all, so it has become synonymous with the spirit, much as the Champagne region in France is synonymous with champagne, even though sparkling wine using similar methods is produced elsewhere. So next time you order a bourbon, you know that what you'll be getting in your glass isn't just a whiskey, but a specific and delicious kind of whiskey.

By Margaret Eby August 25, Save FB Tweet More. Crow, a Scottish immigrant, whom Veach credits with refining the quality of bourbon in the s. A major difference between whiskey on a broad scale and bourbon lies in the ingredients. Whiskey can hail from literally anywhere in the world and depending on the country, is made using a wide range of production, regulatory guidelines, and aging processes. Even in America, there is plenty of whiskey distilled that does not fall into the bourbon category, such as Tennessee whiskey and rye whiskey.

Featuring corn as the predominant ingredient in its mash, bourbon has a perceived sweeter overall profile than most whiskey, but can still develop remarkable complexity.