Bourbon, Whiskey, Rye Flavor profile

Question 1

Rye

Answer 1

Spicy flavors of black & green pepper, anise, mint & rye bread. Rye imparts a dryness in the mouthfeel referred to as leathery. Rye can enhance clove & nutmeg flavors from the barrel.

Question 2

Malted Barley

Answer 2

Nutty, smoky, some chocolate or cocoa flavors & a flavor often described as cereal or possibly toast.

Question 3

Unmalted Barley

Answer 3

Cereal qualities of the whiskey & introduces light sharp & sour fruity notes like green apple & lemon.

Question 4

Wheat

Answer 4

Noticeably lightbready-ness, some honey, and touches of mint. It can provide a gentleness to whiskey and showcases flavors from the other grains or the barrel.

Question 5

Corn

Answer 5

Provides cheap carbohydrates for the yeast to convert into ethanol. Ideally, a little flavor comes from the corn. Heavy corn notes like burnt corn oil, popcorn or “movie theater butter” are considered faults in bourbon.

Question 6

American White Oak

Answer 6

Mellow, soft, vanilla, caramel

Question 7

European Oak

Answer 7

Spicy, bitter, strong on the wood notes

Question 8

Toasting

Answer 8

Darkens the top of the wood

Question 9

Charring

Answer 9

Burned until the surface breaks