Instead of privileging the pursuit of profit, craft businesses and professionals are part of the rise of creative professions. The craft revolution is often seen as a reaction against excessive industrialization or as a way to keep traditions and culture alive in the face of a homogenized, corporatized world. While some may think this is foolish snobbery, others revel in the esthetics of craft experiences. The craft revolution is everywhere: Craft beers, specialty coffee, handmade soaps and artisanal ice cream. Drink this one neat in cooler months and on the rocks in summer, and you’ll realize it needs to be a year-round home bar staple.This article by Pierre-Yann Dolbec, Concordia University originally appeared on the Conversation and is published here with permission. Caramel, honey, cinnamon, and mild oak transforms into black pepper, rye, and celery seed at the long back end. The spice of the rye content overshadows the sweetness, and that makes it a unique drinking experience. This high-rye whiskey has been made for over 60 years, and it’s aged between six and eight years in deeply charred American oak barrels. Wild Turkey might sound like the kind of booze you hammer after your girlfriend dumps you, but you’d be wrong.
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Here’s our list of the unsung heroes, the overblown celebrities, and the most approachable values in bourbon.įor a few days worth of Starbucks coffee, you can get one of the best bargain bourbons on earth. Missteps are never bad experiences, and the great ones will stay in your imbibing repertoire forever. The good news is that it’s a journey worth taking. Keep in mind that the bourbon experience takes time to sift through, and you will probably never get through everything that’s offered. Both wheated and rye bourbons should be experienced neat, on the rocks, and in mixers without pigeonholing either. More rye-forward bourbons tend to be bolder and have a stronger aroma, and 20-35 percent rye in the mash bill is generally considered high rye. If a bourbon uses wheat instead of rye, its flavor profile is on the sweeter or softer side. The aging in new charred-oak barrels means that the barrel is more likely to impart flavors to the bourbon than the second-hand barrels used to age single malt Scotch Whisky. Some distilleries have used non-traditional grains such as rice, oats, millet, and triticale, a hybrid grain that uses rye and wheat. Traditional choices include wheat, rye, malted rye, and malted barley. The remaining ingredients may include other grains. Bourbon must not contain any additives, flavorings, or colorings. Bourbon must not enter the barrel for aging any higher than 125 proof (62.5 ABV) distillation should not exceed 160 proof (80% ABV).Ĥ. It must be stored in new charred-oak barrels, though no aging timeframe is specified.ģ. Bourbon must use at least 51% of its grain mixture from corn.Ģ.
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Additionally, there are four key production requirements for bourbon.ġ. Moreover, the requirements of its manufacture in the U.S. While it’s the heart of bourbon production, it’s not a requirement. Let’s also dispel the myth that all bourbon is from Kentucky. It uses a mash bill (a blend of grains) made predominantly from a corn and then aged in new charred oak barrels. Unlike Scotch Whisky, Bourbon whiskey isn’t made primarily from malted barley. In fact, those who imbibe cut a wide swath of socioeconomic status and lifestyles, taking into account that its devotees have grown exponentially over the past decade. Bourbon drinkers are no longer found just in bars along dusty roads in the south. Bourbon might as well be America’s version of Single Malt Scotch because it’s truly drinkable in many forms and boasts a flavor experience that’s deep and wide.