All corn brew?

[boilerbrad]

@redbs I actually saw this at the home brew shop last week on my way out. I may have to give it a go.

@bracconiere the layers have mixed already. I'm too slow too.

 

[bwible]

nope. JD uses 80% corn
12% barley
and 8% rye
once it is distilled the gluten is no longer an issue.

By law, bourbon must be at least 51% corn, though as you stated most recipies are closer to 80-85%. Almost all of them have some percentage of barley, in the form of distillers malt. Some have a small percentage of rye for spiciness, others do not use rye and use wheat instead. Bourbon does not have to be made in Kentucky, though many of the best are due to the climate and water makeup. Bourbons are a blend of different casks unless labeled single cask. By law, bourbon must be aged in new, charred American oak barrels. Barrels cannot be re-used.

Bourbon has rules. All bourbon is whiskey, not all whiskey is bourbon.

• Bourbon must be made of a grain mixture that is at least 51% corn.
• Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
• Bourbon must be aged in new, charred oak barrels.
• Bourbon may not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume).
• Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
• Bourbon aged for a period less than four years must be labeled with the duration of its aging.
• If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
• Only whiskey produced in the United States can be called bourbon.