Ten terms that bourbon drinks should know

ByDanielle Scott

Whiskey can be broadly divided into five categories, "Scotch whiskey" "Irish whiskey" "American whiskey" "Canadian whiskey" "Japanese whiskey" These are called "five biggest whiskeys in the world" I will. One of them, "American whiskey", is classified into "Bourbon · Whiskey", "Corn · Whiskey", "Malt · Whiskey" etc. according to the manufacturing method, but know about drinking the most popular Bourbon among them Ten technical terms to be kept are explained.

10 Terms Every Bourbon Drinker Should Know | Food & amp; Wine
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◆ 01: Bourbon
In the United States there is a law stipulating the manufacturing method of Bourbon, "Including more than 51% of corn in raw grain" "Mature in a new barrel of white oak burned inside" "Alcohol power at distillation is 80 degrees or less "Bourbon's definition" such as "to add distilled liquor by adding water to aged under 62.5% or less" and "to make alcohol degree more than 40 degrees when filling a bottle" are stipulated by American law It is.

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◆ 02: Indication of aged years
Many bourbons and whiskeys are made by blending multiple kinds of whiskey at a unique ratio. The indication of the aged years written on the bottle of Bourbon shows the number of years of the youngest of several kinds of Bourbon contained in the bottle. For example, if it is written as "Bourbon of 10 Years" Even if it blends with Bourbon of 20 years, it refers to "Bourbon containing bourbon aged for at least 10 years". There seems to be a rule that it is possible to omit the aging years over 4 years.

◆ 03: Cask Strength (Taru Takara sake)
Bourbon is aged in a barrel (cask) and then added with water to make it less than 62.5% alcohol, but the bourbon taken out before adding water is called "cask strength (sake root sauce)". It is bottled in the state of cask strength and sometimes sold.

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◆ 04: Degree of alcohol at bottle filling
Under American law Bourbon's alcohol degree is set to dilute to 40 degrees or more when bottling. For example, the most common bourbon issue "Fore Roses"Wild turkey"I. W. HarperAll alcohol degrees are perfectly 40 degrees. By diluting the liquor you can improve the mouthfeel and produce more bottles, but the value "40 degrees" is the lowest line to the last, bourbons with higher alcohol content are also being sold.

◆ 05: Straight bourbon
"Straight bourbon" is a term referring to bourbon which has been aged for at least 2 years, and there are also rules to add more color and flavor.

◆ 06: Mash Building
The ingredient list that makes up bourbon is called "Mash Building". Bourbon is obliged to use more than 51% corn as a raw material, but if you look at Mash Building, you know that the remaining 49% contains other ratios of wheat, rye and other grains I can do it.

◆ 07: High Lai
"High Rye (high · rye)" refers to bourbon which is the second most common "rye" of raw grain. It is said that high · rye bourbon becomes fragrant and rich flavor than general bourbon.

◆ 08: Whiters
"Wheater (Wheater)" is the bourbon that is the second most common "grain" of raw material "wheat" is used. Heita Bourbon is said to be a sweeter drinking mouth than high-li bourbon.

◆ 09:Sour mash
Those that grind the cereal used when making bourbon are called "mash." The manufacturing method of adding an old mash to a new mash when manufacturing bourbon is called "sour mash". By doing a sour mash, in addition to being able to average the quality of the last bourbon and the new bourbon, we can expect the effect of lowering the pH value and making the fermentation process efficient. This gives a sour scent to the bourbon, but it does not seem to affect the taste of the finished bourbon.

ByShannon Tompkins

◆ 10: Sweet Mash
In contrast to sour mash, the recipe for making bourbon with just a new mash is called "sweet mash". This seems to increase the pH value, resulting in a flavor that can not be obtained with sour mash. Bourbon made with this manufacturing method is called "Sweet Mash Bourbon", which means that it will be more precious bourbon than Sour Mash Bourbon.