Bourbon = Produced in the United States grain mixture that is at least 51% corn. distilled to no more than 160 (U.S.) proof (80% alcohol by volume). aged in new, charred oak barrels.
Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume) Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume) no minimum specified duration for its aging period The exception is straightbourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must include an age statement on its label. Bourbon has no minimum specified duration for its aging period. Products aged for as little as three months are sold as bourbon. The exception is straightbourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must include an age statement on its label.[27][28]Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be – but is not required to be – called straight bourbon. Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging
Bottled-in-bond bourbon is a sub-category of straight bourbon and must be aged at least four years. blended = age of the youngest whiskey in the bottle
Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits, such as un-aged neutral grain spirits, but at least 51% of the product must be straight bourbon In the EU Bourbon that has been aged for fewer than three years cannot legally be referred to as whiskey (or whisky) The legal minimum when aging whiskey is 3 years.
Bourbon produced in the United States needs a grain mixture that is at least 51% corn. It must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume). It must be aged in new, charred oak barrels. It is entered into the container for aging at no more than 125 proof (62.5% alcohol by volume) And bottled (like other whiskeys) must be at 80 proof or more (40% alcohol by volume).
Any bourbon aged less than four years must include an age statement on its label. There is no minimum specified duration for its aging period. The exception is straight bourbon, which has a minimum aging requirement of two years. Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be – but is not required to be – called straight bourbon.
Bottled-in-bond bourbon is a sub-category of straight bourbon and must be aged at least four years.
Blended Bourbon
Age must be of the youngest whiskey in the bottle Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits, such as un-aged neutral grain spirits, but at least 51% of the product must be straight bourbon Bourbon that has been aged for fewer than three years cannot legally be referred to as whiskey (or whisky) in the EU
The legal minimum when aging whiskey is 3 years. Bourbon = Produced in the United States needs a grain mixture that is at least 51% corn. It must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume). It must be aged in new, charred oak barrels. It is entered into the container for aging at no more than 125 proof (62.5% alcohol by volume) And bottled (like other whiskeys) must be at 80 proof or more (40% alcohol by volume).
Any bourbon aged less than four years must include an age statement on its label. There is no minimum specified duration for its aging period. The exception is straight bourbon, which has a minimum aging requirement of two years. Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be – but is not required to be – called straight bourbon.
Bottled-in-bond bourbon is a sub-category of straight bourbon and must be aged at least four years.
blended = age of the youngest whiskey in the bottle Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits, such as un-aged neutral grain spirits, but at least 51% of the product must be straight bourbon
Bourbon that has been aged for fewer than three years cannot legally be referred to as whiskey (or whisky) in the EU
5-6 gallon mash yield———————–
I Start with 7 pounds of cracked corn, n cook in 4 gallons of good water for at least an hour (i usually go 90 mins) at a low simmer. …careful not to burn it.
*optional – you may add a half pound of 6-row malted barley while cooking the corn to loosen it up a bit ( this is called pre-mashing) as it gets very thick.
Then cool to exactly 150f.
Pour into a large cooler (helps conserve heat during the mashing session)
Add 3 pounds of 6-row malted barley …The temp should drop to approx 145f
…stir well every 15 mins, while you mash for 2-3 hours. Keep covered.
* Note: Don’t add malted barley to the corn if it exceeds 155f! the enzymes will be denatured in short order and and you won’t get no conversion.the mashing process requires that you keep the mash at 145f +/- 5f for the entire duration of the mash session which is why you use the insulated cooler.
*optional – If you want, you can add a lil beano (we’ll look the other way)for additional conversion…and let it continue to mash overnight.
At the end of the mash, cool to 80f and transfer to fermenter (grain and all).
Top up to 6-7 gallons total volume.
Aerate well and pitch yeast (Prestige WD or your favorite yeast).
Ferment for a week on grain.
After fermentation is complete, strain out grain, and transfer wash to boiler. No need to let the wash clear.
*Note: I use a 5 gallon nylon paint strainer bag to separate the grain from the wash.
I distilled with my Bok (removed a lil packing so the spirits are 80% )….make appropriate cuts and dilute final spirits to 60% abv using good water.
I oaked at 60% with 2 pcs of my own new charred white oak sticks for 6 months in a glass jar (once again, we’ll look the other way if you dont have a barrel). As long as you’re using new charred white oak I think you can call it Bourbon.
Once your agin’/oaking is complete, dilute down to 45% and bottle.”