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Flashcards in Bourbon and American Whiskies Deck (27)
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1
Q

Bourbon Whiskey Definition

A

-not exceeding 80%ABV
-fermented mash of at least 51% corn
-stored in charred new oak no more than 62.5%ABV
for at least two years
-bottled at no less than 40%ABV
-can be made anywhere in the States but only Kentucky label
-no caramel or additives

2
Q

Bourbon Origin

A
  • county(and port) where where whiskey was shipped.
  • “Old Bourbon” was place of Origin
  • “Old Bourbon” was the first corn whiskey people tasted
3
Q

American Whiskey

A

-Staten Island, NY under the Dutch in 1640

4
Q

Elijah Craig

A

-first Bourbon Distiller

5
Q

George Washington

A

-started a distillery and produced 11,000 gallons of Whiskey in 1797

6
Q

Bottled-in-Bond bill

A
  • protected consumers from counterfeiting whiskey by sealing bonded bottles with a green strip stamp
  • 50%ABV and aged a minimum of four years
7
Q

Styles of Bourbon

A
  • Single Barrel Bourbon
  • Small Batch Bourbon
  • Vintage Bourbon
  • Bottled in Bond
8
Q

Single Barrel Bourbon

A
  • single hand selected barrel by the master distiller

- typically uncut and not chill filtered

9
Q

Small Batch Bourbon

A

-about 30 to 50 barrels married, hand selected, by the master distiller

10
Q

Vintage Bourbon

A

-Whiskey distilled in a certain year at its peak of maturation, bears year of distillation and year of bottling

11
Q

Bottled in Bond

A

-50%ABV and aged for a minimum of four years

12
Q

Types of American Whiskies

A
  1. Straight Whiskey
  2. Straight Bourbon
  3. Corn Whiskey
  4. Straight Rye Whiskey
  5. Straight Wheat Whiskey
  6. Tennessee Whiskey
  7. Blended American Whiskey
  8. Light Whiskey
  9. Kentucky Whiskey
  10. American Single Malt Whiskey
13
Q

Straight Whiskey

A
  • at least 51% of a single grain in a mash bill
  • distilled no more than 80%ABV barreled no higher than 62.5%ABV
  • Minimum two years aged in new charred oak
  • no addatives allowed
14
Q

Straight Bourbon

A
  • at least 51% corn in the mash bill
  • if wheat is used instead of rye as the second grain it is “Wheated Bourbon”
  • Age must be disclosed if less than 4 years old
15
Q

Corn Whiskey

A
  • at least 80% corn
  • no minimum aging
  • if aged new charred or un-charred barrels used
16
Q

Straight Rye Whiskey

A

-at least 51% rye grain, the rest being corn and or just malted barley

17
Q

Straight Wheat Whiskey

A

-at least 51% wheat whiskey in the mash bill

18
Q

Tennessee Whiskey

A

-straight bourbon produced in Tennessee

19
Q

Blended American Whiskey

A

-at least 20% straight whiskey and rest neutral grain spirit

20
Q

Light Whiskey

A
  • aged in used or new un-charred oak

- distilled no higher than 80%ABV but less than 95%ABV

21
Q

Kentucky Whiskey

A
  • Not officially recognized

- whiskey aged in used barrels

22
Q

American Single Malt Whiskey

A

-from 100% malted barley, produced at one distillery

23
Q

Cooking

A

-process in Bourbon where grains are ground and mixed at intervals with iron free limestone water

24
Q

Fermentation

A
  • yeast is added to the mash and produces distiller’s beer

- takes 2 to 4 days

25
Q

Distillation

A
  • virtually all Bourbons are distilled twice

- Beer Still then a doubler or thumper

26
Q

Maturation

A

-new charred white oak barrels at no more than 62.5%ABV

Char Levels: 1 light, 2 medium, 3 medium heavy, 4 heavy(alligator)

27
Q

Rickhouse

A

Place where barrels are stored and maturation takes place