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Subject: Re: The percentage of Corn in Bourbon
From: apetail
Posted: Mon Aug 14. 2006, 10:22 UTC
Followup to: "The percentage of Corn in Bourbon"  by robert  (Mon Aug 14. 2006, 08:50 UTC)
> Hey guys, I haven't been about much lately but I got stumped by 
> someone the other day and as ever this is my first port of call. I 
> was allways under the impression that if an American Whiskey 
> contained 80% or more of corn in its mash bill then it was a Corn 
> Whisky rather than a Bourbon or Rye etc. The national brand manager 
> for a big Kentucky distillery said that if it conforms to the other 
> Bourbon regulations i.e aged for at least two years in virgin US oak 
> etc even if it's over 80% corn it's Bourbon and that quite a few 
> Bourbons on the market are over 80% corn! Well who am I to say 
> differant but I'd be interested if anyones got something to add, 
> Jake??? Mr Regan????

When in doubt I always search for the regulations. It seems that the 
diffenrence is in the casks used. When stored in used casks the name changes 
from "bourbon whisky" to "whisky distilled from bourbon mash" and to this 
identity the following is added "Whisky conforming to the standard of identity 
for corn whisky must be designated "corn whisky".

"Corn whisky" is made in old or uncharred new cask. "Bourbon whisky" is made 
in new charred casks.

Look in the text from the link below at Class 2 for (1)i"bourbon 
whisky",(1)ii"corn whisky" and (2)"whisky distilled from bourbon mash"

http://www.distill.com/specs/USA10.html


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