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The Story of Kentucky Bourbon

Journey to The Kentucky Bourbon Trail

 

Kentucky Bourbon has a rich history & a fascinating production process!

 

The History

Origins: Bourbon's roots trace back to the late 18th century when settlers from Scotland, Ireland, and other European countries brought distilling knowledge to Kentucky. The fertile soil and limestone-filtered water in Kentucky made it an ideal location for growing corn and producing whiskey.

Name Origin: The name "bourbon" is believed to have originated from Bourbon County, Kentucky, although some sources also suggest it could be named after Bourbon Street in New Orleans.

Legislation: In 1964, the U.S. Congress recognized bourbon as a "distinctive product of the United States," requiring it to be made from at least 51% corn and aged in new charred oak barrels.

Production Process



Mash Bill

The process begins with a mixture of grains, with at least 51% corn. Other grains like barley, rye, and wheat are also used.

 


Mashing

The grains are ground and mixed with water to create a mash. Enzymes convert starches into fermentable sugars.



Fermentation

Yeast is added to the mash, converting the sugars into alcohol. This process takes several days.



Distillation

The fermented mash is distilled to increase the alcohol content. Bourbon is typically distilled to around 160 proof (80% alcohol by volume).



Aging

The distilled spirit is aged in new, charred oak barrels. The charring of the barrels adds flavor and color to the bourbon.



Bottling

After aging, the bourbon is diluted with water to the desired proof and bottled for distribution.


Kentucky is known for producing about 95% of the world's bourbon. The state's ideal climate, with hot summers and cold winters, helps the bourbon age perfectly.

FAQs

In the context of bourbon production, mash refers to the mixture of grains and water used in the initial stages of making bourbon. Here's a bit more detail:

Ingredients: The mash primarily consists of ground grains—at least 51% corn, combined with other grains such as rye, barley, and wheat.

Mashing Process: The grains are cooked in hot water, which helps to break down the starches in the grains into fermentable sugars.

Mash Bill: This term refers to the specific recipe or proportion of grains used in the mash. Each distillery may have its unique mash bill that contributes to the distinct flavors of their bourbon.

The mash is a crucial part of the bourbon-making process, as the combination of grains and the way they're processed can significantly impact the flavor profile of the final product.

The aging process plays a crucial role in shaping the flavor, color, and overall quality of bourbon. Different distillers may choose to age their bourbon for varying lengths of time based on several factors:
Factors Influencing Aging Length
1. Flavor Profile: Different aging periods can result in distinct flavor characteristics. Shorter aging periods (e.g., 2-4 years) tend to produce bourbons with lighter, more youthful flavors, while longer aging periods (e.g., 8-12 years or more) can develop deeper, more complex flavors.
2. Brand Identity: Distillers may have specific flavor profiles that align with their brand identity. They might choose aging periods that produce the desired characteristics that represent their brand.
3. Climate and Storage: The climate and storage conditions of the barrels can impact the aging process. For example, Kentucky's hot summers and cold winters create an environment that accelerates the interaction between the bourbon and the barrel, potentially reducing the required aging time compared to other regions.
4. Experimentation: Some distillers experiment with different aging periods to create unique and limited-edition releases. This experimentation allows them to offer a variety of products to their customers.
5. Market Demand: Consumer preferences and market trends can influence the aging decisions of distillers. If there is a demand for younger or older bourbons, distillers may adjust their aging practices accordingly.
Examples:
Younger Bourbons: Bourbons aged for around 4 years, such as Buffalo Trace, often have a lighter and slightly more robust flavor.
Older Bourbons: Bourbons aged for 10 years or more, like Pappy Van Winkle, are known for their rich, complex, and smooth profiles.

In bourbon production, the type of barrel used is critical to the flavor, color, and overall quality of the final product. Here’s what you need to know:
Types of Barrels
New Charred Oak Barrels: By law, bourbon must be aged in new, charred oak barrels. This requirement helps define the character of bourbon.
American White Oak: Most bourbon barrels are made from American white oak. This type of wood is durable and has a unique grain structure that allows it to impart rich flavors to the bourbon.
Why These Barrels?
Flavor Development: The charring of the barrels creates a layer of charcoal that filters the bourbon, removing impurities and contributing to the complexity of flavors. It also caramelizes the wood sugars, adding sweet, vanilla, and caramel notes to the bourbon.
Aging Process: The porous nature of the oak allows the spirit to interact with the wood, drawing out tannins, lignin, and other compounds. This interaction is essential for developing the bourbon's color and enhancing its flavor profile over time.

Regulations: U.S. law requires that bourbon be aged in new, charred oak barrels to be labeled as "bourbon." This regulation ensures consistency and quality across the industry.

Using new, charred oak barrels is a tradition that goes back to the early days of bourbon production, and it continues to be a defining characteristic of this beloved American spirit.

The "angel's share" is a term used in the whiskey and bourbon industry to describe the portion of the spirit that evaporates during the aging process. As the bourbon ages in barrels, a small percentage of it is lost to evaporation through the porous oak wood.
Why It's Called the Angel's Share
Historical Context: The term is rooted in the idea that the evaporating spirit is a kind of offering to the angels watching over the barrels. It's a poetic way to describe this natural part of the aging process.
Evaporation: Typically, around 2-5% of the bourbon in each barrel evaporates per year. The rate of evaporation can vary depending on factors like the climate and the storage conditions of the warehouse.
Impact on the Bourbon
Concentration of Flavors: As some of the liquid evaporates, it concentrates the remaining bourbon, enhancing its flavors and aromas.
Barrel Interaction: The loss of liquid also facilitates more interaction between the bourbon and the wood, contributing to the complexity and depth of the final product.

Stop in today to learn more, or give us a call at 585-377-1860. Thanks for making Lisa’s Liquor Barn the best place to shop for wine and spirits in Rochester!