BOURBON BRANDS FREE

Or, try out a spicy bourbon honey glaze: Take whiskey, honey, brown sugar, apple cider vinegar, salt, and cayenne to a saucepan and simmer until it becomes syrupy. You can't go wrong with adding a good amount of bourbon to brisket or ribs. Whiskey in general, and bourbon in particular, is a wonderful way to add flavor in the kitchen and the barbecue pit. If you want to try cooking with bourbon, a cheaper option is also a good idea. The result is a quite approachable drink that's soft and smooth in the mouth and ready for its close-up in a fussy cocktail. Master distiller Brent Elliott and company use two different mash bills and five strains of yeast to create spirits which, in the case of this bourbon, are then aged at least five years. Previously known as Four Roses Yellow Label, it’s a whiskey that you won’t find on the top shelf at your liquor store, but you will see on the rail at a bar where the tender knows his or her game. Whether you can’t or just don’t want to spend a lot on bourbon, but still prefer not to drink “rotgut” whiskey, Four Roses Bourbon is a sure-fire winner.

The bourbon must state its age on the label if the maturation time is less than four years.View On Drizly View On Flaviar View On.

The bourbon is flavored by nothing other than water-this means the Jack Daniel’s is not a bourbon!.

The bourbon is bottled at no less than 40% abv.

The bourbon enters new charred white oak casks for aging at no higher than 62.5% abv.

The bourbon leaves the still at no higher than 80% alcohol by volume.

Old Rip Van Winkle, or Pappy Van WinkleĪ bourbon is also distinct from a whiskey in other ways:.Wheat adds elegance and a soft, smooth character, often with hints of nuts and cinnamon. Examples of Bourbons with high rye content include Rye is the second grain used in Bourbon, it adds dry, spicy, peppery flavors to the character of the whiskey. Only whiskey produced in the State of Kentucky can be called labeled Kentucky Straight Whiskey. Location – Bourbon can be made anywhere in the US.

Only water may be used to lower the proof of the alcohol. Proof - Bourbon is bottled at between 80 and 125 proof. Nothing is added that might enhance flavor, add sweetness or alter color. Brands determine the varying levels of char for their barrels from 1 to 4.įlavor – By law nothing can be added at bottling except water. The Barrel - Bourbon must be aged in brand new barrels which are made of white oak and have been charred on the inside. Many premium bourbons on the market are aged between 5 -12, with some as long as 27 years. Length of Aging - Bourbon must be aged for a minimum of two years. Other grains such as rye, malted barley and wheat are considered the “flavor” grain. For most bourbons, the average is about 70%. The “mash bill” must have a minimum of 51% corn. The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The process is much like that of starting a sourdough bread. It is taken from a previous batch of mash (crushed grain going through the fermentation process), set out to sour overnight, and then added to a new batch. The Process - Most bourbon starts with sour mash. There are specific guidelines that distiller's must follow in order to put the word bourbon on the label. The type of grain used will affect the style and flavors of the whiskey.

BOURBON BRANDS FREE

Typically, distillers use approximately 70% corn content and are free to choose other grains for the remainder of the mashbill. What Is Bourbon?Īccording to US Trade Legislation, a “bourbon” is a type of whiskey where the “mashbill”-which is the recipe of grains used to produce the whiskey- consists of 51% - 80% corn. Bourbon is an American Whiskey produced mainly in the southern part of Kentucky State.

Bourbon brands