American Whiskey Flashcards
When did distillation begin in North America?
Since the earliest settlers arrived in the 17th century. Originally they used European grains but later in the 1700’s they found that the local corn grew far better and began distilling it.
From where does Bourbon take its name?
From Old Boubon county, a huge area which was subsequently broken up.
Describe the two major set backs the befell the Bourbon industry in its infancy
Firstly, prohibition. The temperance movement saw both Tennessee and Kentucky dry by 1914. The Volstead Act, enforcing prohibition, was signed in 1920 and the industry shut down for 13 years.
Just as the industry was awakening, World War 2 broke out which effectively shut down the industry until 1945.
After the end of World War 2, how did American Whiskey change?
It tailored itself to the changing palate of America. Lighter styles were preferred and bold flavoured rye whiskies all but disappeared.
How can Bourbon’s flavoured be described?
Full bodied, sweet, punchy spirit that is rich with layers of vanilla, coconut, citrus, toffee and spice.
What is a Bourbon mash bill?
The mash bill is the mix of grains used to produce whiskey. In Bourbon it must consist of 51% corn.
Name the four grains used to produce American Whiskey and what they bring to the blend
Corn - Soft sweetness, with age brings richness
Rye - Aromatic, lemon scented and dusty. A spicy life to the finish.
Wheat - A gentle rounded quality and notes of honey.
Malted barley - Provides a biscuity sweetness and useful for its enzymes.
Why is the mash bill recipe so important in the production of American whiskey?
Small differences in the recipe make important contributions to the resulting style. The industry is quite consolidated, different mash bill recipes allow a small number of distilleries to make many different products.
How is corn processed ahead of fermentation in Bourbon production?
It is ground to a fine meal, mixed with water and the cooked at a high temperature to hydrolyse the starch.
Why must the Bourbon mash be cooled before any malted barley is added?
The malted barley contains crucial enzymes that help convert the starch of the whole mash bill in to sugar. Temperatures above 65 degrees would kill the enzymes.
What is backset?
Backset is the acidic, non-alcoholic residue left after the first fermentation.
How is backset used during fermentation?
Backset is added to the fermenter resulting in 3 benefits -
1) Helps yeast propagation
2) Lowers risk of bacterial infection
3) Evens out differences between batches.
Around 20 to 30% of the fermenter is made up of backset. Too much and the mash will be watery and dilute, too little and the mash will be too thick and at risk of sticking to the sides of the pot still.
What is sour mashing?
Backset is added to the mash during the cooking/mashing phase. Whilst only a few Kentucky/Tennessee producers use the term on their labels, all of them will use this process.
How important is yeast in the production of American whiskey?
Incredibly important. It is seen a a major contributing factor of flavour. Each distillery will cultivate their own and it will be closely guarded.
How are all but one Bourbon distilled?
Double distillation, the exception is Labrot & Graham which is triple distilled.
