There is no denying that bourbon and whiskey taste great. Any seasoned spirit expert will be able to confirm that. Everyone admires them for their unique qualities. But what sets them apart? Which one is superior, then? We will examine the differences between bourbon and whiskey in the article below.
American whiskey is known as bourbon. Distillers are only permitted to use the term "bourbon" to refer to a spirit that has aged in brand-new, charred-oak barrels and has at least a 51 percent corn mash bill, as defined by the United States Congress.
The alcohol proof (often known as ABV, or alcohol by volume), time spent maturing in barrels, bottling, labelling, mixing, and other factors are then governed by further regulations. Anywhere in the United States can produce bourbon, but Kentucky is known for its bourbon and Mint Juleps.
A mixture of fermented grains, such as barley, corn, rye, or wheat, is used to make whiskey, a type of distilled spirit. Worldwide, including in Scotland, Ireland, Japan, Canada, and the United States, whiskey is manufactured. Although whiskey can be unaged, most whiskey is aged in wooden barrels, which darkens its colour, adds notes of oak and wood, and softens the harsh alcohol flavour.
Rye whiskey and single malt whiskies are just two of the many varieties of whiskey. The mash must include at least 51 percent rye (the same substance found in rye bread) to be referred to as rye whiskey. Japanese, Irish, Scotch, and American whiskies are all examples of single malt whiskies, which are produced by a single distillery using malted barley.
What Separates Bourbon And Whiskey?
History:
Originally from Kentucky, USA, bourbon is a type of American whiskey. Bourbon is a spirit that can be produced anywhere, not just in Kentucky. Though it continues to be the location of a significant percentage of bourbon production, whiskey is a general term for a variety of distilled spirits made in many nations.
Barrels:
When comparing whiskey to bourbon, keep in mind that the main grain used to make bourbon is corn. While the majority of other whiskies use old barrels, Bourbon employs new barrels. In reality, a lot of Scottish and Irish whiskies use older bourbon barrels, proving that the wood's fibres still have a long life ahead of them.
Grains:
Bourbon is required by law to have a mash bill (grain blend) that contains at least 51% corn. Other grains, including wheat, rye, and malted barley, can make up the remaining portion.
Depending on the type and locale, whiskey contains different combinations of grains. For instance, malted barley is frequently used to make Scotch whiskey. Malted and unmalted barley are both permitted ingredients in Irish whiskey.
Proof:
Bourbon is often bottled at a higher proof, between 80 and 125 (or 40% to 62.5% by volume alcohol). The proof of Bourbon is not, however, subject to any tight regulations. Depending on the type and brand, whiskey can have a wide range of proofs. It is frequently bottled at different proofs, varying in alcohol content from 40% to over 60%.
Flavour Profile:
Bourbon is frequently characterised as having aromas of caramel, vanilla, and oak since it is aged in fresh, charred-wood barrels. In addition to fruit and baking spices, black pepper, chocolate, and bourbon can all have distinct flavours. For people who are new to whiskey, bourbon makes an excellent first sip because it tends to be smoother than whiskey, with a softer mouthfeel and an overall sweet-presenting flavour.
Depending on the style, whiskey has a different flavour. whiskey typically has a flavour profile that is woody or oaky with hints of spice, fruit, nuts, vanilla, or caramel. Although some of the whiskey's flavour notes are similar to those of bourbon, whiskey often has a sharper, grainier texture. In comparison to bourbon and some other whiskies, rye whiskey, which has a mash that contains at least 51 percent rye, typically has a spicier flavour profile.