Comments on: Bourbon, America’s Whiskey http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/ Quenching your thirst with sips, nips and tipples. Mon, 08 Sep 2008 01:10:54 +0000 http://wordpress.org/?v=2.0.4 by: Robert Hess http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-99536 Fri, 28 Mar 2008 17:09:50 +0000 http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-99536 Val, to see what "Straight" means here in the US, we refer to the TTB's Title 27, Part 5, Subpart C 5.22 "Standards of Identity", where it defines bourbon (and friends) as: (1)(i) “Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type. And it then relies on this to define "Straight" as: (iii) Whiskies conforming to the standards prescribed in paragraphs (b)(1)(i) and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as “straight”; for example, “straight bourbon whisky”, “straight corn whisky”, and whisky conforming to the standards prescribed in paragraph (b)(1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as “straight whisky”. No other whiskies may be designated “straight”. “Straight whisky” includes mixtures of straight whiskies of the same type produced in the same State. So when push comes to shove, at least here in the US, this is the last word on what "Straight" means. :-> Val, to see what “Straight” means here in the US, we refer to the TTB’s Title 27, Part 5, Subpart C 5.22 “Standards of Identity”, where it defines bourbon (and friends) as:

(1)(i) “Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type.

And it then relies on this to define “Straight” as:

(iii) Whiskies conforming to the standards prescribed in paragraphs (b)(1)(i) and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as “straight”; for example, “straight bourbon whisky”, “straight corn whisky”, and whisky conforming to the standards prescribed in paragraph (b)(1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as “straight whisky”. No other whiskies may be designated “straight”. “Straight whisky” includes mixtures of straight whiskies of the same type produced in the same State.

So when push comes to shove, at least here in the US, this is the last word on what “Straight” means.

:->

]]> by: Val Martin http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-99425 Fri, 28 Mar 2008 00:25:47 +0000 http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-99425 Type your comment here. I always thought that the word "Straight" in federal law on whiskey meant that the spirit must contain 51% of the grain mash mentioned on the label, = Rye must contain 51% rye of more. Bourbon must contain 51% to 79% corn. But all web site say that is not what it means. They say it means that there are no additives. I have book which says I am right. What you think. Val Type your comment here.

I always thought that the word “Straight” in federal law on whiskey meant that the spirit must contain 51% of the grain mash mentioned on the label, = Rye must contain 51% rye of more. Bourbon must contain 51% to 79% corn. But all web site say that is not what it means. They say it means that there are no additives.

I have book which says I am right. What you think.

Val

]]> by: Robert Hess http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-67919 Wed, 12 Dec 2007 14:17:27 +0000 http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-67919 My second bullet point above did say "at least 51% corn"... I just didn't carry that "at least" qualifier down to where I compared rye to bourbon... My second bullet point above did say “at least 51% corn”… I just didn’t carry that “at least” qualifier down to where I compared rye to bourbon…

]]> by: Andrew http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-67875 Wed, 12 Dec 2007 07:39:03 +0000 http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-67875 Great review of bourbon and rye. This is a good primer for someone wondering what the difference is between whiskey (with the 'e'), bourbon and rye. That said, not to be pedantic, but I do believe that bourbon and rye have to be AT LEASrT 51% con/rye, not straight 51%. Many bourbons are in the 70-percentile in terms of the corn content in the mash as I understand it. On that note, I think that I'll have a touch of my remaining Templeton Rye. I'll miss that bottle when it is gone, but until then... Great review of bourbon and rye. This is a good primer for someone wondering what the difference is between whiskey (with the ‘e’), bourbon and rye.

That said, not to be pedantic, but I do believe that bourbon and rye have to be AT LEASrT 51% con/rye, not straight 51%. Many bourbons are in the 70-percentile in terms of the corn content in the mash as I understand it.

On that note, I think that I’ll have a touch of my remaining Templeton Rye. I’ll miss that bottle when it is gone, but until then…

]]> by: Amerikansk whiskey och kanadensisk whisky http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-40010 Sat, 25 Aug 2007 09:05:44 +0000 http://thespiritworld.net/2007/08/20/bourbon-america%e2%80%99s-whiskey/#comment-40010 [...] På samma blogg finns även ett utförligt reportage om Bourbon, eller amerikansk whiskey om man vill det. Kända bourbon varumärken är Four Roses, Jack Daniels och Jim Beam. Idag lagras bourbon på fat, men så har det inte alltid varit: Today, whiskies are aged for a time in oak. This is what gives them both their color, and their mellow and well developed flavor. Back in the 1700’s there would be little motivation for a whiskey to be “aged”. As far as the distillers were concerned, once it came off of the still, it was ready to be consumed. [...] […] På samma blogg finns även ett utförligt reportage om Bourbon, eller amerikansk whiskey om man vill det. Kända bourbon varumärken är Four Roses, Jack Daniels och Jim Beam. Idag lagras bourbon på fat, men så har det inte alltid varit: Today, whiskies are aged for a time in oak. This is what gives them both their color, and their mellow and well developed flavor. Back in the 1700’s there would be little motivation for a whiskey to be “aged”. As far as the distillers were concerned, once it came off of the still, it was ready to be consumed. […]

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