Why Exactly Is Bourbon Sweeter Than Whiskey? - Tasting Table

"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."

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.

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