Bourbon whiskey is distinctive for its sweetness, primarily derived from corn, which must constitute at least 51% of its mash according to U.S. law. This requirement highlights bourbon's unique characteristics, including buttery, caramel flavors and a smooth finish. Corn types such as dent corn are essential for whiskey production, differing from sweet corn used for consumption. The aging process also plays a role, with new charred oak barrels contributing additional woody notes to the final flavor profile, especially in Kentucky, a major bourbon-producing state.
Since corn is a major farm crop in Kentucky, which produces most of the world's bourbon, it's a match made in whiskey heaven.
U.S. federal law dictates that at least 51% of the grains used to distill bourbon must come from corn, making it inherently sweeter than standard whiskeys.
The corn in bourbon is responsible for additional traits such as a smooth body and flavor notes of creamy butterscotch, caramel, and vanilla.
A certain kind of corn creates the bourbon magic, setting it apart from sweet corn typically used for eating.
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