Bourbon whiskey is made from a mash of grains that must contain at least 51% corn. The rest of the mash typically includes other grains such as rye, wheat, and malted barley. This grain mixture is ground and mixed with water and yeast, then fermented and distilled. After distillation, the clear spirit, called "white dog," is aged in new, charred American white oak barrels, which impart color and flavor to the bourbon
. Key points about bourbon's grain composition:
- Minimum 51% corn (often 60-80% in many bourbons)
- Rye or wheat usually make up part of the remainder
- Malted barley is also commonly included
- Some bourbons use wheat instead of rye for a softer flavor
The use of fresh spring water, particularly limestone-filtered water in Kentucky and Tennessee, is also important in the production process
. The aging in charred new oak barrels contributes to bourbon's characteristic vanilla, caramel, and woody flavors
. In summary, bourbon is primarily made from a majority corn mash, supplemented by rye, wheat, and malted barley, fermented, distilled, and aged in new charred oak barrels according to strict legal requirements.
