CBP CBP Aging & Maturation 1 — Questions and Answers
Question 1: What type of barrel must be used for bourbon maturation according to US federal regulations?
- Used charred oak barrels
- New charred oak containers (Correct answer)
- New uncharred oak barrels
- Any wood barrel of the producer's choice
Correct answer: New charred oak containers
US federal law mandates that bourbon must be aged in new, charred oak containers.
Question 2: What is the primary chemical reaction that gives bourbon its amber color during aging?
- Esterification between acids and alcohols
- Extraction of lignin-derived compounds and tannins from the charred wood (Correct answer)
- Oxidation of congeners by atmospheric oxygen
- Maillard reaction between sugars and amino acids
Correct answer: Extraction of lignin-derived compounds and tannins from the charred wood
Bourbon's amber color comes mainly from lignin-derived compounds and tannins extracted from the charred oak staves.
Question 3: What term describes the portion of bourbon lost to evaporation through the barrel during aging?
- The devil's share
- The angel's share (Correct answer)
- The master's cut
- The warehouse loss
Correct answer: The angel's share
The 'angel's share' is the industry term for the volume of spirit that evaporates through the barrel staves each year.
Question 4: Which char level is most commonly used in bourbon barrel production?
- Char #1
- Char #2
- Char #3 (Correct answer)
- Char #4 (alligator char)
Correct answer: Char #3
Char #3 is the most widely used level in the industry, providing a balance of filtration and flavor extraction.
Question 5: How does warehouse location (rick position) influence bourbon maturation?
- It has no measurable effect on flavor
- Upper floors experience greater temperature swings, accelerating extraction and intensifying flavor (Correct answer)
- Lower floors produce sweeter bourbon due to proximity to the ground
- Middle floors produce the highest proof spirit
Correct answer: Upper floors experience greater temperature swings, accelerating extraction and intensifying flavor
Barrels on upper warehouse floors experience more extreme temperature cycling, which drives greater spirit-wood interaction and produces more intensely flavored bourbon.
Question 6: What is the maximum entry proof at which bourbon distillate may be placed into the barrel?
- 125 proof (62.5% ABV) (Correct answer)
- 140 proof (70% ABV)
- 160 proof (80% ABV)
- 190 proof (95% ABV)
Correct answer: 125 proof (62.5% ABV)
Federal standards require bourbon to enter the barrel at no more than 125 proof (62.5% ABV).
CBP CBP Aging & Maturation 1
What type of barrel must be used for bourbon maturation according to US federal regulations?