Short Par 4 The Magazine Issue #2 October 2020 | Page 31

The Rules of the Course

The mash bill must contain at least 51 % corn . The other 49 % can be wheat , rye , malted barley or any combination of the three . It must be aged in brand new charred oak containers . It cannot be distilled higher than 160 proof . It cannot enter the barrel at a proof higher than 125 . It cannot be bottled below 80 . If it stays in the barrel for two years it is considered Straight Bourbon . Less than 4 years requires an age statement on the label . If the label says it ’ s bottled in bond , then it ’ s been aged at least 4 years in a government bonded warehouse and bottled at exactly 100 proof . These are the basic rules . There are more but let ’ s just keep it short for now .

The flavors of a bourbon can be swayed by the other 49 % of the mash bill . It can consist of rye , wheat , malted barley or even hops . You will get a sweet corn flavor , some caramel , citrus zest , dried fruit , warm baking spices , vanilla and of course , oak . Rich buttery oak . There are limitless notes and flavors , but these are usually at the forefront .

Rye whiskey is a different story with its own inherent flavor profile . It can be floral , earthy and spicy . American rye whiskey follows the same rules as bourbon in terms of distillation and aging in oak . The only difference is that the mash bill has to be 51 % or more rye grain . A few are even distilled with 100 % rye .

One of the largest industrial distilleries in the U . S . ( MGP or Midwest Grain Products ) has been producing a 95 % rye whiskey for years which has been sourced and bottled by smaller independent labels like Whistle Pig , Angel ’ s Envy and Redemption Rye . These whiskies are rich with caramel and vanilla notes layered over undercurrents of dried herbs , mint and rye spice .