Ingredients & Raw Materials Flashcards

What is the minimum percentage of corn required by federal law in a bourbon mash bill?

Answer: 51%

Federal regulations mandate that bourbon must contain at least 51% corn in its grain recipe to be legally classified as bourbon.

What geological feature of Kentucky makes its water particularly well-suited for bourbon production?

Answer: Limestone bedrock that filters iron and adds calcium

Kentucky's limestone geology naturally filters iron from groundwater while enriching it with calcium, creating an ideal mineral profile for yeast health and fermentation.

Which grain in a bourbon mash bill provides the enzymes necessary to convert starches into fermentable sugars?

Answer: Malted barley

Malted barley contains amylase enzymes activated during the malting (germination) process that break down grain starches into fermentable sugars during mashing.

What is a bourbon 'mash bill'?

Answer: The recipe specifying the types and proportions of grains used

A mash bill is the grain recipe that specifies the exact percentages of corn, a flavor grain (rye or wheat), and malted barley used in bourbon production.

Why is iron content in water considered detrimental to bourbon production?

Answer: It inhibits yeast activity and negatively affects fermentation and flavor

Iron inhibits yeast health and fermentation efficiency, and can produce off-flavors in the finished bourbon, which is why Kentucky's limestone-filtered water (naturally iron-free) is prized.

What grain is used as the primary flavor grain in 'wheated' bourbons, replacing the more common rye?

Answer: Wheat

Wheated bourbons substitute wheat for rye as the secondary flavor grain, producing a softer, sweeter, and more approachable flavor profile compared to rye-forward bourbons.

What is the primary flavor contribution that corn makes to bourbon whiskey?

Answer: Sweetness and a full-bodied character

Corn's high starch content converts to sugars during fermentation, contributing characteristic sweetness and a round, full-bodied mouthfeel that defines bourbon's flavor foundation.