Introduction to Bourbon Whiskey

Whether you’re just starting your bourbon journey or looking to deepen your knowledge, understanding the terminology behind whiskey can enhance your appreciation of the craft. Here’s a breakdown of some essential bourbon and whiskey terms to help you navigate the world of spirits.

Bourbon is a distinct American spirit, and to be classified as bourbon, it must meet several key requirements:

1. Made in the U.S.: Bourbon must be produced within the United States.
2. Grain Composition: The mash (the mixture of grains used for distillation) must contain at least 51% corn.
3. Aged in New Charred Oak Barrels: Bourbon is aged in barrels made from new, charred oak, which contributes to its signature flavors.
4. Distillation Proof: The spirit coming out of the still cannot exceed 80% alcohol by volume (160 proof).
5. Barrel Entry Proof: When placed in the barrel, the spirit’s alcohol content must be no more than 62.5% ABV (125 proof).
6. Minimum Bottling Proof: Bourbon must be bottled at no less than 40% ABV (80 proof).
7. No Additives: It cannot contain any added flavors or colors.

While these rules have similarities to other types of whiskey, bourbon is unique for its high corn content and the use of new oak barrels, which impart deep, rich flavors.

What is Whiskey?

Whiskey is a category of distilled spirit made from fermented grain mash and aged in wooden barrels. Both bourbon and rye are American whiskey styles, and according to strict regulations, both must be aged in new charred oak barrels.

• Bourbon: Known as “America’s Native Spirit,” bourbon is made with at least 51% corn, which gives it a naturally sweeter flavor profile.
• Rye: Made with at least 51% rye, this style tends to have a spicier, more robust character.

While both are distinct styles of American whiskey, they share a deep, rich history and are beloved by whiskey enthusiasts worldwide.

Whiskey Drinking Styles

How you choose to enjoy your whiskey is entirely up to you. Whether you drink it neat, on the rocks, or in a cocktail, the style of whiskey and its characteristics will often influence your choice.

Neat

This is whiskey in its purest form, served without ice or water. Tasting it neat lets you experience the full, unaltered flavor profile, just as it comes straight from the barrel.

With Water

Adding a drop of water can unlock new dimensions of flavor in whiskey. The interaction between the water and the spirit can bring out hidden layers of complexity, enhancing the tasting experience.

On the Rocks

For those who prefer a chilled whiskey, adding ice is a popular choice. As the ice melts, it dilutes the whiskey, gradually softening its intensity and changing the flavor profile.

In Cocktails

For some, the best way to enjoy whiskey is in a cocktail. Mixing it with quality spirits, syrups, and liqueurs can highlight different aspects of the whiskey, creating a new, layered flavor experience.

Bourbon and Whiskey Definitions

Angel’s Share

The portion of bourbon lost to evaporation while aging in a barrel. This term refers to the “heavenly” loss that occurs as the whiskey breathes in and out of the wood.

Backset

A thin, watery part of a previous whiskey batch added to a new mash batch. Also called “sour mash,” this process helps regulate fermentation and adds consistency to the distillation.

Barrel Proof (Cask Strength)

Whiskey or bourbon that’s bottled straight from the barrel, without being diluted with water. This results in a stronger, fuller flavor and a higher ABV.

Beer Still

A tall metal column used in the distillation process, separating alcohol from water. The spirit produced is known as “low wines” before it undergoes further distillation.

Bottled-in-Bond

A designation for whiskey that’s produced in accordance with strict U.S. regulations: it must be aged for at least four years, bottled at 100 proof, and come from a single distillery and distillation season. This was one of the first consumer protection laws in the U.S.

Bourbon

A quintessential American spirit, bourbon is made from at least 51% corn, distilled and aged in new oak barrels, and bottled at a minimum of 80 proof. It’s required to have no additives other than water.

Bung

The stopper used to seal a whiskey barrel. This cork-like plug is essential to keeping the contents safe during aging.

Charring

The process of burning the inside of an oak barrel to create a layer of charred wood. This gives the whiskey its deep color and imparts flavors like caramel and vanilla.

Column Still

A distillation device consisting of two columns that allows for continuous distillation. Column stills are capable of producing high-proof alcohol, making them ideal for large-scale whiskey production.

Corn Whiskey

A type of whiskey made from a mash containing at least 80% corn. If it’s aged, it must be done in used or uncharred oak barrels.

Distillery

A facility where liquor is produced, from fermentation to distillation and aging.

Doubler

A large copper still used for the second round of distillation, which helps concentrate the alcohol and remove impurities from the spirit.

Fermentation

The process by which yeast converts sugars into alcohol and carbon dioxide, turning the mash into “distiller’s beer.”

Fermenter

A large vessel where the mash is combined with yeast to ferment and produce alcohol.

Heads

The first portion of the distillate that comes out of the still. It’s high in impurities and typically discarded or re-distilled.

High Wines

The spirit produced after the second distillation. It’s ready for aging or further processing.

Low Wines

The alcohol produced from the first distillation, which contains a lower concentration of alcohol before being redistilled into high wines.

Mash

A mixture of cooked grains (corn, barley, rye, etc.) and water, which is then fermented by yeast to produce alcohol.

Mashbill

The recipe of grains used to make whiskey. For example, bourbon typically uses a mashbill of at least 51% corn.

Malted Barley

Barley that has been germinated and roasted. It’s used in whiskey production to help convert starches in grains into fermentable sugars.

Non-Distiller Producer (NDP)

A company that doesn’t distill its own whiskey but purchases it from a distillery and sells it under their own brand.

Proof

A measurement of alcohol content in spirits. In the U.S., proof is double the percentage of alcohol by volume. For example, a 100-proof whiskey contains 50% alcohol.

Rickhouse/Rackhouse

The warehouse where whiskey barrels are stored and aged. The temperature variations in these structures can impact the flavor profile of the whiskey.

Single Barrel Whiskey

Whiskey that comes from a single barrel, without being blended with other barrels. Each barrel can have a unique flavor profile.

Small Batch Whiskey

A whiskey produced by combining several barrels that have reached a similar flavor profile. The term suggests a more curated, higher-quality product.

Sour Mash

A technique where a portion of a previous batch’s mash is added to the new batch. This helps maintain consistency in flavor and yeast culture.

Tails

The last portion of the distillation that is often discarded or redistilled. It contains a high amount of impurities.

Thief

A tube-like tool used to sample whiskey from a barrel to check its aging progress.

Wheated Bourbon

A type of bourbon made with wheat in place of rye in the mashbill. This generally results in a softer, sweeter flavor profile.

Acronyms

1B = Single Barrel (more commonly SB or SiB)

4R = Four Roses (sometimes FR)

4RYL = Four Roses Yellow Label

AA = Ancient Age (also AAA, Ancient Ancient Age)

AB = Abraham Bowman

ABV = Alcohol By Volume (aka Proof / 2)

AE = Angel’s Envy

AECS = Angel’s Envy Cask Strength

AHH = A. H. Hirsch

AS = Age Stated

BF = Brown Forman

BHC = Bourbon Heritage Collection

BIB = Bonded In Bond

BIN = Buy It Now

BMH = Black Maple Hill

BP = Barrel Proof

BT = Buffalo Trace

BTAC = Buffalo Trace Antique Collection

BTEC = Buffalo Trace Experimental Collection

CGF = Cheesy Gold Foil (Wild Turkey 12 yr)

CF = Chill Filtered

CEHT = Colonel E.H. Taylor (also EHT)

CoK = Cream of Kentucky

CONUS = Continental United States

CS = Cask Strength (same as BP)

DSP = Distilled Spirits Plant number

EC = Elijah Craig

ECBP = Elijah Craig Barrel Proof

EHT = E.H. Taylor (also CEHT)

ER = Eagle Rare

ET = Early Times

ETL = Elmer T. Lee

ETLC = Elmer T. Lee Commemorative bottle (2014)

EW = Evan Williams

F’Fort = Frankfort

FAS = Front Age Stated

FC = Fighting Cock

FR = Four Roses (also 4R)

FT = For Trade

GD = George Dickel

GF = Gold Foil (see also CGF)

GNS = Grain Neutral Spirits

GTS = George T. Stagg

H21 = Hirsch 21; H22 = Hirsch 22, etc.

Hazmat = Any whiskey over 140 proof (not allowed to go on a plane)

HH = Heaven Hill

HHSS = Heaven Hill Select Stock

HW = High West

ISO = In Search OF

JB = Jim Beam

JD = Jack Daniels

JPS = Jefferson’s Presidential Select

K&L = K&L Wine Merchants, store in San Francisco

KBD = Kentucky Bourbon Distillers (aka Willett)

L’Burg = Lawrenceburg, KY, where early Van Winkle and Eagle Rare were bottled.

LDI = Lawrenceburg Distillers Indiana, former Seagrams Distillery (now MGPI)

LE = Limited Edition

L’Ville = Louisville

Lot B = Van Winkle Special Reserve 12 yr, Lot B

M10, M20 = Michter’s 10, 20 yr single barrel

MGPI = MGP of Indiana, former Seagrams Distillery (formerly LDI)

MM = Maker’s Mark

MWND = Mid Winter Night’s Dram (HW special edition)

NAS = Non Age Stated

NCF = Non-Chill Filtered

ND = National Distillers

NDP = Non Distilling Producer, i.e. a rectifier like Jefferson’s, Dickel etc.

OC = Old Charter

OCPR = Old Charter Proprietor’s Reserve

OCT = Old Cousin Touchers

OESO, OESF, OESV, OESK, OBSO, OBSF, OBSV, OBSK = Four Roses bourbon recipes

OF = Old Fitzgerald (not Old Forester!)

OFBB = Old Forester Birthday Bourbon

OGD = Old Grand Dad

OO = Old Overholt

ORVW = Old Rip Van Winkle

OS = Old Scout

OT = Old Taylor

OWA = Old Weller Antique

OWO = Old Weller Original

Pf = Proof

PHC = Parker’s Heritage Collection

POH = Promise Of Hope, the 7th edition PHC

PPFF = PayPal Friends and Family Option

PVW = Pappy Van Winkle

RAS = Rear Age Stated

RHF = Rock Hill Farms

Ritt = Rittenhouse Rye

RR = Russell’s Reserve

RRR = Russell’s Reserve Rye

RY = Rebel Yell

SA = Smooth Ambler

SAOS = Smooth Ambler Old Scout

Saz = Sazerac, usually Sazerac 18 from the BTAC

SB/SiB = Single Barrel

SFTB = Straight From The Barrel (Blanton’s)

SmB/SB = Small Batch

SBS = Single Barrel Select

SW = Stitzel Weller (also S-W)

THH = Thomas H. Handy

TPS = The Party Source, store in Bellevue KY that does many private barrels

V17 / V21 / V23 = Vintage 17 etc.

VOB = Very Old Barton

VOF / VXOF / VVOF = Very Old, Very Xtra Old, Very Very Old Fitzgerald

VOSN = Very Olde St Nick

VSOF = Very Special Old Fitzgerald

VWFRR = Van Winkle Family Reserve Rye

W12 = Weller 12 yr

W19 = Weller 19, from the early BTAC

WFE = Willett Family Estate

WLW = William Larue Weller, usually the whiskey from the BTAC

WR = Woodford Reserve

WSR = Weller Special Reserve

WT = Wild Turkey

WTAS = Wild Turkey American Spirit

WTKS = Wild Turkey Kentucky Spirit

WTLB = Wilt Turkey Long Branch

WTR = Wild Turkey Rye

WTRB = Wild Turkey Rare Breed

YO = Years old, as in 12YO