Types of Bourbon Whiskey

Bourbon, like all whiskeys, is subject to passionate obsession, and who you are is what you make of it.

These are the bourbon truths: It must be made from a 51 percent corn malt bill, aged in new charred oak barrels, distilled in the United States, and it must meet certain proof criteria.

What is Bourbon?

Bourbon is most commonly made using a combination of grains (in this case corn, barley, and rye).

In America, bourbon whiskey is governed by regulations pertaining to its mash bill, barreling, additives, and alcohol content.

A traditional nutty and caramelized mash must contain at least 51 percent corn.

The spirit must then be aged in newly charred white oak barrels.

A whiskey created with mahogany colors must also contain an alcohol content of at least 40%, be flavorless, and not contain additives.

Besides Mint Juleps, Manhattans, Old Fashioneds, Bourbon Eggnogs, Whiskey Sours, and Libertines, Bourbon is also used in many cocktails.

The first bourbon in the U.S. was distilled in the eighteenth century.

However, many people associate it with Kentucky and the American South.

A large number of distilleries in Bourbon County, Kentucky, use hard water to press their whiskey (sometimes called limestone water).

In fermentation, the minerals in this water bond with the carbohydrates in the alcohol, creating a smooth flavor.

Where does the name “Bourbon” come from?

The name “bourbon” is thought to have originated in Bourbon County, Kentucky, where 95 percent of all bourbon is produced. Bourbon Street, as the legend goes, took its name from the House of Bourbon which was founded in Louisiana in the 13th century.

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The origin of Bourbon

The name Bourbon was given to American Whiskey indirectly as part of the young nation’s liberation war against the English crown. Bourbon (French Royal Family 1579-1792) was called after the French won the battle against the English on the border between today’s Indiana and Kentucky in gratitude for their victory.

To begin with, the region where the Whiskey originated was indicated on casks that carried the Bourbon logo.

As Whiskey from Bourbon County soon became well-known for its good quality, the name Bourbon became more common for Whiskey from the entire region.

Throughout the following centuries, Bourbon County was divided and moved several times.

Even today, there are still parts of Kentucky east of Lexington known as Bourbon.

However, the entire county has no distilleries left.

Congress did not pass a resolution clarifying the requirements for American Whiskey to be called Bourbon until 1964.

Bourbon Whiskey: A Brief History

Indigenous Americans of the past did not drink fermented plant juices or distill spirits. Fruit was probably the only alcoholic food they consumed.

It was only with the immigrants from Europe that distillation of alcoholic liquids made its way to the New World.

The Scots and the Irish were mainly the first to want their old homes’ whisk(e)y to be enjoyed in their new countries after the English settlers.

Throughout North America’s history, rum has been the dominant spirit since the colonization of Central America and the Caribbean.

At the beginning of the 17th century, wealthy families such as the Roosevelts (two of whose members served as US Presidents) relied heavily on imported molasses for their wealth.

The dominance of rum ended when immigrants arrived in North America from Northern Europe whose favourite food and drink they didn’t want to give up.

From the east coast, immigrants settled North America with Boston, New York (formerly New Amsterdam) and Philadelphia as major immigration destinations.

The soil on which rye and wheat flourished soon became overflowing with grain, so farmers distilled it to make it more durable and easier to transport.

Through this refinement, farmers would be able to generate an additional source of income for a meager existence. The states of Maryland, Pennsylvania, and Virginia became the first states to establish rural distilleries.

The farmers had to put in a lot of effort until the Whisky-generating process arrived, however.

Agricultural soils did not support the growth of the barley necessary to fermentation and resulted in poor harvests. Native Americans had already cultivated corn extensively, so the yield was expected to be better.

As soon as people discovered that they could easily mix corn with barley, rye and wheat, they decided to cultivate it.

Fires were needed to dry malted barley but there was no peat to fuel them. However, there was enough wood to meet the demand for heating.

Sadly, the Whisky was devoid of peaty flavor.

The addition of hops, the use of rye, and the charring of casks helped American whisky makers compensate for the lack of peat.

Aside from clean, iron-free, and low-mineral water, the new continent also boasted plenty of unspoiled wilderness.

During the late 18th century, distilleries in rural areas transitioned into pure whisky distilleries.

The number of registered stills in Pennsylvania alone reached over 3,000 by 1850.

Bourbon Whiskey Types

1.Standard Bourbon

A whiskey must first meet the definition of American whiskey stated in the Federal Standard of Identity for Distilled Spirits of the Alcohol and Tobacco Tax and Trade Bureau.

A pot or column still can be used to distill whiskey up to 80% ABV in all cases to prevent flavor loss. This can be achieved with either a pot or column still. Following that, it must be aged in new charred oak barrels whose alcohol content does not exceed 62.5%. A minimum ageing period is not required.

The minimum ABV allowed for all American whiskey is 40%, but higher percentages may also be used.

Several different types of grain are used in the mash bill used to distill whiskey, which contains fermented beer. The mash must contain at least 51% corn in order to be considered bourbon.

In addition to corn, producers can choose any combination of rye, barley, and wheat for the remaining 49%. While bourbon cannot be produced in any one region of the United States, it can be produced anywhere.

In order to obtain a special label or certification, some bourbon varieties must adhere to stricter rules. In any case, the above is a basic overview of what makes a bourbon whiskey.

2.Kentucky Bourbon

It is legal to produce bourbon whiskey anywhere in the United States. The state of Kentucky is still strongly associated with it.

Kentucky alone produces over 90 percent of the world’s bourbon. Many argue that its limestone-rich soil makes it a unique terroir, thus deserving of its own appellation.

A distillery must be located within the state in order to be classified as Kentucky whiskey. Grains can, however, originate outside the state.

Otherwise, the Kentucky bourbon whiskey must follow the basic rules that apply to all American whiskeys and bourbons. A minimum ageing period of one year is also required.

3.Tennessee Whiskey

In the lower end of the market, Jack Daniel is the best known brand, while George Dickel represents the higher end. Lincoln County Process is a filtration technique that distinguishes Tennessee Whiskey from other whiskeys.

Charcoal chips, which often come from maple wood, are filtered through the distillate before it is stored in new oak barrels. Charcoal “chips” are sometimes as large as 2 x 2 timbers when the process is done slowly in order to impart additional flavors.

4.Straight Bourbon

As a product of higher quality than Scottish “single-malt whisky,” American “straight” whiskey may be considered American “single-malt whiskey”. The two should not be confused, though, since they differ significantly.

The ingredients and distillation location of single-malt whisky are different. In short, it indicates that a particular whisky was produced in one distillery and is made exclusively from malted barley. Meanwhile, “straight” whiskey is often viewed as a product of age, like cognac.

You probably knew straight whiskey was aged for at least two years in oak barrels if you knew your cognac. This recipe builds on the basic standards of “bourbon” whiskey by adding additional regulations.

5.Sour Mash Bourbon

Sour mash is a technique most bourbon whiskeys can utilize. Jack Daniel’s Tennessee Whiskey made it famous. By reserving a small amount of fermented mash for the following year, you can make another batch.

Spent mash is often used to feed cattle or as slop, but it can also be kept and reused in some situations. A special acid is added to the mash in order to preserve it while producing a distinctive taste and preventing bacterial growth.

It’s similar to the process of making sourdough bread, where the older mash is fermented into a new batch. In addition to ensuring consistency in taste between productions every year, the process provides producers with other benefits.

Sour mash whiskey can still be produced as small-batch whiskey, even though it is the polar opposite of it. While a small batch of sour mash whiskey generally indicates a unique flavor profile, sour martini is a method for ensuring consistency.

6.High-Rye & Wheated Bourbon

The final variety we will discuss is high-rye bourbon. The category does not contain regulations, but implies a bourbon whiskey that contains 51% corn and 20% to 35% rye.

As with high-rye whiskey, high-wheat or heated bourbon has a similar profile. Bourbon whiskeys with a considerable amount of rye may have a distinctive taste and depth. Whole wheat generally lends a mild, subtle flavor profile, heavy usage can do the opposite.

7.Blended Bourbon

The availability of blended bourbon has increased despite historically being cheaper. Generally, blended American whiskeys must have at least 20% straight whiskey in them.

In addition to neutral spirits, it may contain colourings and flavourings that are prohibited in straight whiskey. The mixture of bourbon must include at least 51% straight bourbon whiskey, except in the case of blended bourbon.

Straight whiskey must make up at least 20% of a blended whiskey. The content of straight bourbon must make up at least 51% of a blended bourbon, while the content of a pure bourbon must be at least 50%.

Additionally, a cocktail of straight bourbon whiskey is also referred to as a “blended straight bourbon whiskey.” As straight whiskey can originate from many states, it does not qualify as straight bourbon whiskey based on the above definition.

8.Small-Batch & Single-Barrel Bourbon

Despite similarity in form, single-barrel and small-batch bourbons are very different. Bourbon whiskey is a premium kind of whiskey in both cases. Due to their limited and selected quantities, they often reflect rarity and exclusivity.

Because a small-batch whiskey has no official definition, it can mean many different things. Typically, it refers to whiskey produced by a smaller batch of mash or barrels aged separately from the company’s main production.

The concept of single-barrel bourbon is simpler and easier to understand. There has been only one barrel of whiskey bottled rather than several.

The result is an unusual taste that’s not derived from a production that’s meant to be the same every year.

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How Does Bourbon Taste?

Compared to other types of American whiskey, bourbon has a distinctively sweet flavour profile due to the corn content. A similar ageing process is usually required, which uses new oak barrels that have been charred. Scotch whisky is more likely to be affected by new oak than by used casks, which are typically used.

The charring process allows the wood’s grain to open up and the flavor to be extracted well. Chemical reactions are also triggered that produce specific flavours, including caramel. A vanilla flavor is also created by the lack of lignin in uncharred oak.

By ageing in these barrels for a longer period, the oak will be able to impart additional flavors such as caramel and vanilla. Bourbons bottled in bourbon will usually exhibit similar flavors as straight bourbons.

Additionally, young bourbon may have a more cereal-forward character due to the use of different grains in the mash. Additionally, the other components of the mash bill influence the taste of bourbon as well.

In addition to subtly nutmeg-like notes, barley-rich bourbons often feature warm, caramel-like flavors. While rye-infused bourbon has a spicy flavor and hints of cinnamon, high-rye bourbon has a cinnamon flavor.

Bourbon’s carbs, sugar, and calories

Sugar should not be present in bourbon whiskey, despite its sweet flavour. A straight bourbon whiskey cannot contain any additions, including caramel coloring.

The distillation process should remove gluten from bourbon even though it is made from grain that contains gluten. It should not be a problem for most people who are gluten intolerant.

Nevertheless, more severe conditions, such as celiac’s disease, do report some symptoms occasionally. However, distilled spirits generally contain no gluten. Other than that, bourbon whiskey is very light in calories and contains no carbs. In one ounce (30 ml) of liquid, you won’t get more than 70 calories.

FAQs

1. Is it necessary to make it in Kentucky?

A lot of people associate bourbon with ‘Bluegrass State’, but in fact, it is manufactured only in that state. A Kentucky distillers’ association report stated that 95 percent of whiskey in the world comes from Kentucky. Bourbon can’t always be produced in America, but new distilleries open across the country every day.

2. Is it possible to make it outside of America?

A ‘bourbon’ cannot be used for whiskey distilled anywhere else in the world, as it is a ‘distinctive product of the US’ under federal standards.

3. What is the difference between whiskey and bourbon?

The mash (you start with a mixture of grains from which you distill the drink) of a whiskey must contain at least 51 percent corn in order to be called bourbon. Distilled mash must be no more than 160 proof, distillate should be stored in new oak barrels at 125 proof or less, and it does not contain any additives.

4. Is bourbon aged?

Despite the fact bourbon must be stored in charred oak barrels, there is no minimum ageing requirement stipulated in the standards. To qualify as straight bourbon, however, bourbon must have been aged for at least two years and must have been aged for less than 4 years.

5. Does it make good cocktails?

The classic old fashioned and refreshing mint julep both feature bourbon as an ingredient in the cocktail. The unique flavor profile of bourbon can be utilized to create a variety of fantastic cocktails. 

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Why does glass shatter unexpectedly?

Glass from high-rise buildings has broken unexpectedly and fallen from such heights several times. 

There have been several reports surfacing from different sources, and they are dangerous.

The use of the right type of glass has thus been reconsidered by builders and glaziers to ensure safety. 

A new term has been introduced as a result: safety glazing. 

Glass that has been engineered to minimise the possibility of injury is considered safety glazing, and it is necessary for glass doors, skylights, shower doors and even car windshields.

In London, there are many glazing companies. 

The three types of safety glazing employed by these glazing companies are tempered glass, laminated glass, and laminated safety glass. 

The best safety feature is that if it breaks, it shatters into tiny pieces that are not dangerous. Glass rapidly warms and cools because it is heated and cooled rapidly. 

Other types of safety glazing include laminated and heat-strengthened glass, the latter of which cannot be safely broken since long fragments will result, which can cause serious injury.

It is important to hire a company that is equipped with the best glaziers to install your windows safely and to assist you in case of an emergency. 

There might be a reason for the breakage of glasses in the house, but one might not know it.

There are instances when spontaneous glass breaks even with toughened glass being four to five times stronger. 

Despite the rarity of this event, we wanted to share some information on what it is, what causes it, and what can be done to limit its consequences.

Have you ever wondered why the glass shattered on its own. It is rare that glass spontaneously breaks but it is  possible.

There are reasons that breakage happens, and we are here to discuss the factor behind the breakage of glass.

Nickel sulphide and thermal shock.

When the temperature causes the glass to expand and contract, and when this happens and with severity across the glass and when the centre of the glass changes in the opposite direction, the stress in the glass causes them to break.

WHAT IS SPONTANEOUS GLASS SHRINKAGE?

An object that breaks spontaneously is defined as one that appears to crack or break without warning. 

Spontaneous glass breakage may appear to be easy, but the situation is actually much more complicated than it appears to be

Any time glass cools from its molten state, the amorphous nature, large coefficient of thermal expansion, and poor heat conductivity make it susceptible to freezing. 

A rock pit, as found on automobile windshields, can cause cracks to spread across heat-treated tempered glass. 

A large mass of glass will have a higher melting point than a thin sheet, since cooling will be uneven (faster on the outside than the inside).

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Types of glass

Thermally strengthened, laminated, and heated glass

Glass that is tempered is commonly used as safety glass. Quenching is a method of rapidly cooling heated pre-cut panels of glass while they are heated to 650 degrees Celsius (1200 degrees F). 

As a result of quenching, the edges and surface of the glass become compressed, causing the center to become tensed.

A tempered glass is four to five times stronger than conventionally annealed glass during the re-heating process and rapid quenching that takes place after it is tempered. The shards of broken tempered glass are therefore very small, which eliminates the possibility of human injury from sharp edges and flying shards.

Another type of safety glass is laminated glass, which is made by sandwiching a plastic material (typically polyvinyl butyral [PVB]) between two layers of glass to prevent the panel from shattering. The most common application of laminated glass is on automobile windshields, however they are increasingly being specified for storefronts, curtain walls, and windows for hurricane protection.

Pre-cut glass panels are heated to temperatures up to 650°C during heat-strengthening, but cooling is slower than with tempering. Because of its lower compression strength, heat-strengthened glass is not as strong as tempered glass, weighing between 24,130 and 51,710 kilos (about 3500-7500 pounds) as opposed to 68,950 kilos (10,000 pounds). 

Glass that has been annealed is about twice as strong as that that has been tempered. Due to its high thermal resistance and resistance to snow- and wind-loads, it is usually specified for thermal and snow load applications.

What are the causes of glass breakage?

Spontaneous glass breakage occurred exclusively with tempered glass in Chicago, Las Vegas, Austin, Texas, and Toronto. It is particularly vulnerable to these types of failures, despite its high strength and ability to meet safety glazing requirements.

By design, tempered glass has a center tension zone that is engineered through quenching. It is this center tension zone that makes tempered glass so susceptible to catastrophic breakage.

For a sliding glass door, a shower door, or a patio set, safety glazings are commonly required. In general, ‘safety glazing’ refers to any type of glass that has been engineered to reduce the risk of serious injury.

A poor quality edge

Glass that spontaneously breaks can be caused by a number of factors. There are several ways that glass edges can be damaged: during the pre-cutting process, while being shipped, or during the installation of the glass.

Despite not being readily evident, stress concentrations may occur around these imperfections as the glass expands and contracts due to changes in in-service temperatures, wind loads, building movements, and other environmental factors.

A broken glass may appear to be the result of sudden stresses when, in reality, conditions for failure have been in place for months, if not years.

Breakage of frames

Framing-related failures may also occur when members are stretched or contracted. This is another common cause of seemingly spontaneous failures. Metal window frames and curtain wall frames lack or are inadequately equipped with gaskets, setting blocks, and edge blocks that protect glass against metal contact. The glass may suffer damage to the edge and surface of the metal frame when it is in contact with the metal’s perimeter, causing stress until it eventually breaks without apparent cause.

The nickel-sulfide particles in floating glass are tiny, extremely rare and only found by chance. Inclusions of this type cannot be visually examined when this combination is used.

Stress due to the heat

There is also the possibility of spontaneous glass breaking due to thermal stress. An edge of a glass lite is hotter than the center, leading to thermally-induced stresses. This is due to a positive temperature difference between the two edges. A tensile stress is created at the edge of the glass due to the expansion of the heated glass center. Glass is broken when the edge strength of the glass is exceeded by thermally induced stress.

Considering thermal stress is especially crucial today, since current design trends and daylighting trends are urging the industry to specify larger insulating glass units (IGUs) with high-performance solar control coatings. Inherently, large IGUs have a larger glass surface area and a larger edge area. The thermal stress analysis becomes even more thorough when solar energy management coatings are applied.

Nickel sulfide stones may form in float glass, but no known technology completely prevents this. Due to the small size of nickel sulfide stones, it is impractical to check for them in float glass.

Inclusions of nickel-sulfide

Despite being far less common, nickel-sulfide inclusions (NiS) in tempered glass are often cited as a cause for spontaneous glass breakage. The formation of nickel-sulfide stones is random during float glass production. Tempered glass is not usually affected, even if they are present.

Nickel is not used in North American glass manufacturers’ batch formulations for primary glass and they take great care in avoiding nickel in their glass-melting processes.

Float glass today does not have the technology to completely prevent nickel-sulfide stones from forming, even under rigorous quality control and procedures.

It is permitted in float glass that nickel-sulfide particles are not larger than 0.5 millimeters (1/50 inch) in size (or between 1/10 inch and 1/10 centimeters in diameter), depending on the glass size and composition quality.

Despite the fact that nickel-sulfide inclusions can occur in annealed or heat-treated glass, the problems they cause with tempered glass are specific to the tempering process. An enlargement of the stone’s volume results in its breaking. When glass is annealed or strengthened at low temperatures, nickel-sulfide particles, which are present, undergo a phase change (called the ? to ? phase change) in which they fully expand to their final size and do not deform.

Installation and manufacturing issues with toughened glass

The only type of glass that can “explode” is toughened glass, such as that used in shower screens. The glass can also break or crack if it is of a different type.

A glass that spontaneously breaks (or explodes) is said to be exploding. This is a phenomenon that happens when toughened glass breaks (or explodes). There are several causes of this:

• The presence of inner defects such as nickel sulfide inclusions in the glass
• A nicked or chipped edge during installation develops into a larger break outside its point of origin.
• The glazing of the frame, resulting in stresses when the glass increases and decreases in size or deflects due to wind or thermal changes
• Glass under thermal stress
• Insufficient thickness of glass to resist wind loads
   

A variety of factors, including poor manufacturing AND incorrect installation, cause toughened glass to explode, and these implications should be known to strata managers, facility managers, insurers and the general public. The corners of toughened glass are weakest points, so if they are pushed or knocked too hard, they can explode.

Glass that soaks in heat to improve performance

It lessens the effects of spontaneous fractures on toughened (tempered) glass by soaking it in hot water for long periods.

How does nickel sulphide affect glass? 

Nickel sulphide, a component of raw glass materials, is reduced in size when heated to around 1100°C during the manufacture of float (annealed)glass. In the annealing process, the nickel sulphide in the glass expands back to its original size as the glass cools slowly. There is no effect on the properties of the glass from this expansion. When toughened glass is used, however, there will be a problem. When the glass is toughened, the temperature is heated to around 600°C, which subsequently decreases the volume of nickel sulfide. When toughened safety glass is created, heat is rapidly cooled to induce stress and tension in the glass. This rapid cooling prevents nickel sulphide from transforming, unlike annealed glass that cools slowly. Eventually, the nickel sulphide will return to its original size. When this occurs in an area of tension in the toughened glass, it causes the glass to fragment.

It is rare to find nickel sulfide in raw glass: Only about one ‘stone’ of nickel sulfide is present per 8 tonnes of raw glass (although it may appear in batches). It is estimated that nickel sulphide occurs in one stone for every eight tonnes of glass to one stone for every thirteen tonnes of glass, and some suppliers have a more frequent occurrence than others. In addition to the moments following thermal treatment, nickel sulphide can lead to the fragmentation of glass even decades after it is installed. Certain types of heat strengthened glass are also susceptible to nickel sulphide.

Although heating the glass will not completely stop it from exploding, it will significantly reduce the likelihood. It is an optional process that glass manufacturers can offer if requested. It is significantly more expensive to produce Heat Soaked panels as a result of this extra processing.

What can be done to prevent spontaneous glass breakage?

There are some times when nickel sulphide can be detected in toughened glass. Glass can be removed from flat surfaces by soaking them in hot water for up to 95% of the time.

Heat soak testing involves heating toughened glass to 290°C over an extended period of time. As the nickel sulfides expand during heat treatment, the glass pane will fracture depending on where they are contained within it.

Essentially, the objective is to remove any contamination from the glass by soaking it in hot water.

How To Deal With The Situation?

Never panic if you are ever the victim of a spontaneous glass-breakage incident. It is important to keep a cool head. Make a safe stop, contact emergency services, and document the accident as soon as possible. The sooner you obtain your insurance information, the sooner you can start getting quotes from reputable auto glass shops.

What steps you should take will depend on what kind of coverage you have and how specific your policies are. Consider working with a glass shop that will help you process your claim so that you are covered appropriately. 

Choosing the right safety solution

There have been incidents of falling glass in Toronto, Chicago, Las Vegas, and elsewhere, and two major organizations recently announced plans to deal with the problem. In their opinion, it was the use of laminated tempered glass or heat-hardened glass that would give balconies and overhead glass more security.

The Ontario Ministry of Municipal Affairs and Housing (MAH) has been asked to update building codes to mandate high-performance laminated glass for guards and glazing beyond the edge of a floor or within 50 mm (2 inches) of it. In outboard glazing located over 50mm from the edge, heat-infused tempered glass or laminated heat-strengthened glass is recommended.

Overview:

Heat soak artificially ages toughened glass, and even though it’s not 100% effective, it drastically reduces the risk of the glass exploding at some point later. It is an optional process that glass manufacturers can offer if requested. It is significantly more expensive to produce Heat Soaked panels as a result of this extra processing.

Toughened or tempered glass breaks into tiny pieces instead of larger, sharp ones due to the chemistry behind it. The end result is that users are kept safe.