Cookbook:Bourbon

Bourbon
Bourbon
Category	Beverages

Bourbon, or bourbon whiskey, is a variety of American whiskey made primarily from corn.

Production

Like other whiskeys, bourbon starts by grinding a mixture of grains and mixing with water. The grain content must be at least 51% corn,^[1] and the remainder is typically made up of any combination of rye, wheat, and/or barley.^[2] This mixture is then fermented with yeast to generate alcohol, and this product is then distilled to no more than 160 proof, or 80% alcohol by volume.^[1] The distillate is diluted to no higher than 125 proof (62.5% alcohol) before transfer to fresh charred oak barrels for aging.^[1] This aging process imparts color and flavor to the liquor.^[2] After aging, the finished product may be diluted to no less than 80 proof (40% alcohol) before bottling.

Characteristics

Bourbon is amber in color with a flavor profile incorporating tannins, caramelized sugars, and hints of vanilla.^[3] Bourbons that include wheat tend to have a sweeter flavor than those using rye.^[2] No flavorings or colorings may be added. It can range from 80–125 proof (40-62.5% alcohol content), and it must be aged in freshly-charred oak barrels. Although a common myth states that bourbon must be made in Kentucky, United States law states only that it must be made in the United States.^[1]^[2]

Straight bourbon is a specific type of bourbon that is aged for at least 2 years.^[2]

Uses

Bourbon can be drunk straight or used in a variety of cocktails such as the mint julep, old fashioned, whiskey sour, and more.^[3] It can also be used to contribute flavor when cooking and baking.^[4]