Only after it enters a new, charred oak barrel will it then go from clear and colorless to a more viscous golden amber color due to the char on the inside of the barrel, sugars in the wood and natural congeners.ĭistillation is the best way to go from high-alcohol cereal mash (cooked and fermented grains from the bourbon mash bill) to a finished distillate ready for barreling. This distillate is also sometimes referred to as “white dog” or “moonshine” and is basically unaged bourbon. In the world of bourbon distillation, the resulting distillate – a clear, high-alcohol liquid - is the precursor to a finished bourbon product. As the liquid is heated (raw distillate), alcohol vapors evaporate and are then cooled rapidly – causing condensation (returning the vapor to a liquid state).
If bourbon is 40% ABV, then it will be 80 proof.Īs a rule, all bourbons can be legally called “whiskey” however, not all whiskey can be legally called “bourbon.” Distillationĭistillation is the process of separating liquids from other liquids by using heat (usually to a point of boiling), evaporation and condensation. "Proof" is a term used to describe the potency of a spirit and is simply the alcohol by volume multiplied by two. Only whiskey that meets these criteria can be called bourbon. Also, it must be distilled at not more than 160 proof and barreled at no more than 125 proof strictly in a brand-new charred oak barrel.įinally, it has to be bottled at no less than 80 proof.
Bourbon must be made in the United States, comprising at least 51% corn, and have no other additives except water. In fact, for a whiskey to be referred to as a bourbon, certain legal requirements have to be met. First, a proper definition: The term "bourbon" is very specific.
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