Fill an old-fashioned glass with ice water to chill while you mix whiskey, ginger liqueur, and grapefruit juice in a shaker. Shake well and toss water and ice. Refill with fresh ice, pour the mix over ice, and garnish with a grapefruit wedge. And continue to see a movement away from homogeneous corn toward more grain-to-bottle local distilling. This is good for everyone--the planet and our tastebuds. The Sierra Norte Distillery showed that different heirloom varietals produce different tasting whiskeys. Modern distillers are bringing a once-overlooked component of American whiskey to the forefront. Keep an eye out for corn whiskey or straight corn whiskey at your local liquor store or farmer’s market. You never know what you might find. a b c Kiniry, Laura. " Where Bourbon Really Got Its Name and More Tips on America's Native Spirit". Smithsonian.com. June 13, 2013. Detwiler, Jacqueline (June 21, 2018). "Bourbon Vs. Bourbon: Did Whiskey Really Taste Better in the 1800s?". Popular Mechanics . Retrieved March 22, 2019.

USTR Signs Wine and Distilled Spirits Continuity Agreements with the UK". Office of the United States Trade Representative . Retrieved August 28, 2022. The great thing about these heirloom varieties is they have as much to add to taste as they do in history. In this new weekly series exclusive to Americanwhiskeymag.com we’re working with distillers across the United States to discover ‘five things you didn’t know about’ the many aspects the whiskey making process. This can be anything from style, to label design, to sourcing grains, providing you with some nuggets of wisdom on the world of whiskey. After maturing, bourbon is withdrawn from the barrel and is typically filtered and diluted with water. It is then bottled at no less than 80 US proof (40% abv). [26] Although most bourbon whiskey is sold at 80 US proof, other common proofs are 86, 90, and 100. All " bottled in bond" bourbon is 100 proof. Some higher-proof bottlings are marketed as " barrel proof", meaning they have not been diluted or have been only lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon". [ citation needed] Tenth Ward Distilling makes a smoked corn whiskey with 80 percent smoked corn and 20 percent malted barley. Their grain is sourced locally from the Ripon Lodge Farm in West Virginia. With its butter and sweet corn notes mixed with campfires, it reminds one of mezcal or scotch. This is a whiskey worth sipping

 How to Do Cuts and Fractions

a b "27 C.F.R. sec 5.22(b)". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved July 15, 2015. Handmade Texas bourbon hits HillCo". Archived from the original on March 28, 2010 . Retrieved July 29, 2010.

Our Moonshine Cherry Air Still is as easy to use as an electric kettle but produces something far more fun than your morning cup of tea! A concurrent resolution adopted by the United States Congress in 1964 declared bourbon to be a "distinctive product of the United States" and asked "the appropriate agencies of the United States Government ... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey'." [18] [19] Federal regulation now defines bourbon whiskey to only include bourbon produced in the U.S. [20] Free Trade Agreement between the Government of the United States of America and the Government of the Republic of Chile" . Retrieved August 28, 2022.

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Clearing your mash is basically letting all the small particles fall to the bottom. This is an important step as small particles in your mash can scorch in your still. Have you ever burned a pot on the stove? Just as a burned pot will ruin the taste of its contents, a scorched still will also ruin the quality of its run. Straight corn whiskey is still the Wild West of American whiskeys.With the ability to be aged in used barrels, straight corn whiskey can be aged in all different types of casks, pushing the boundaries on flavor.We have already found success with a product that was a blend of straight corn whiskeys from peated Islay casks and tawney port casks.Because the category is so open, there will be a lot of innovation in this area in the years to come.Some of the non-traditional whiskey producing regions,like Texas, can also benefit from the Straight Corn Whiskey category because the excessive weather conditions and the resulting tannin extraction can be tempered by reusing barrels, thus allowing extended aging durations.

Barrels - Used Oak - Barrels that may have contained anything else from bourbon to rum, absinthe or brandy. Start with a Collins or double old-fashioned glass, add mint sprigs and sugar cubes, and gently muddle--enough to releaser the mint oils, but not so much that you tear the leaves. Add whiskey and fill a glass with crushed ice, stirring until the glass beads with condensation. Garnish with mint. Bottled-in-bond bourbon is a sub-category of straight bourbon and must be aged at least four years. Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits, such as un-aged neutral grain spirits, but at least 51% of the product must be straight bourbon. [33] [34] Despite a history about as long as other types of American whiskey, straight corn whiskey has had a very small presence in the market.As opposed to Bourbon which has a very established flavor profile, straight corn whiskey does not have a very defined profile.The comparatively less regulation on corn whiskey also allows for a variety of different production techniques. Some corn whiskeys that come from a once used Bourbon barrel may taste very similar to Bourbon, but other corn whiskeys that are aged in twice or three times used barrels may be more reminiscent of Scottish grain whiskies.Labeling requirements for bourbon and other alcoholic beverages (including the requirements for what is allowed to be called bourbon under U.S. law) are defined in the U.S. Code of Federal Regulations. [70] No whiskey made outside the U.S. may be labeled bourbon or sold as bourbon inside the U.S. Various other countries have trade agreements with the U.S. to recognize bourbon as a distinctive product of the U.S., including Canada and Mexico, the United Kingdom, Chile, and Brazil. [71] [72] [73] [74] By convention, moonshine is distilled in a pot still, made mostly of corn, and often includes sugar and other flavorings. The sugar is there to increase the alcohol content or ABV. The more sugar added to the mash, the higher the proof the distiller can get.

Wheat is often added as a mellowing element, although it can bring in hints of honey, dried berries, toffee, and mint. Its “bread-ness” is mainly a supporting player that complements the other grains in the mash. The delineation of straight corn whiskey is the same as for other straight whiskeys.It means that the product was aged in oak for no less than two years and that no colorings or flavorings were added.Most classes of spirits allow for additives up to 2.5 per cent of the total volume to be added to the product.These are usually in the form of sweeteners or caramel colorings.The Bourbon or straight whiskey categories do not allow for these manipulations and are therefore unadulterated. Barley also adds toasted notes to the finished whiskey, and flavors described as nutty, smoky, and chocolatey. Canada Food and Drug regulations, C.R.C. C.870, provision B.02.022.1". Laws.justice.gc.ca. Archived from the original on January 6, 2011 . Retrieved December 14, 2011. Barrels - Charred New Oak - These are virgin barrels made of oak, for bourbon. Usually American White Oak is used, then charred to a variety of different levels ranging from 15 - 55 seconds.As whiskey ages in barrels, year over year, a small amount is lost. Those lost spirits are called “The Angel’s Share.” The term comes from the Scottish brewing tradition, which holds that any drop wasted is a tragedy. No matter how hard they worked to seal their barrels, a percentage of the whiskey disappeared. The longer the whiskey aged, the more tax was taken by the angels. Distillers now know that the first year’s tax averages 10 percent, and then 2 percent is taxed each year after. So, I got some corn whiskey. What do I do now? Thomas, Richard (June 17, 2013). "Jim Beam Devil's Cut Bourbon Review". Archived from the original on March 4, 2018 . Retrieved March 3, 2018. CFR 5.22 - The standards of identity". LII / Legal Information Institute. Archived from the original on January 30, 2017 . Retrieved October 4, 2016. The difference between bourbon and corn whiskey is the percent of corn in the mash, and how (or whether) it is aged. Bourbons can be made with 80 percent or more corn in their mash, and there are even 100 percent corn bourbons on the market. The only difference is that those spirits are aged in charred new oak barrels--the one thing corn whiskey cannot be.