American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.
The most common types listed in the federal regulations are:
* Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize).
* Rye whiskey, which is made from mash that consists of least 51% rye.
* Corn whiskey, which is made from mash that consists of at least 80% corn (maize).
* Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un-charred oak barrels or used barrels. The aging for corn whiskey usually is brief, e.g. six months.
If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g. "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings.
Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon whiskey in almost every important respect. The most recognizable differences are that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma. The other major difference is the reuse of barrels which is not allowed in bourbon whiskey production. The Government of the United States of America officially recognized Tennessee whiskey as a separate style in 1941.
The most common types listed in the federal regulations are:
* Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize).
* Rye whiskey, which is made from mash that consists of least 51% rye.
* Corn whiskey, which is made from mash that consists of at least 80% corn (maize).
* Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un-charred oak barrels or used barrels. The aging for corn whiskey usually is brief, e.g. six months.
If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g. "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings.
Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon whiskey in almost every important respect. The most recognizable differences are that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma. The other major difference is the reuse of barrels which is not allowed in bourbon whiskey production. The Government of the United States of America officially recognized Tennessee whiskey as a separate style in 1941.
Related Articles
