Whiskey Bourbon

Component American blended whiskey Bourbon whiskey Canadian blended whiskey Scotch blended whiskey... 

Component Canadian Scotch Bourbon whiskey Kentucky whiskey Cognac brandy Tequda... 

The grain whiskeys used in Scotch blends are produced using com, rye, and barley malt and are distilled using a continuous multicolumn stiU at 180—186° proof (90—93%). Grain whiskeys are aged in used oak barrels of 190 Hter capacities. The used barrels are often purchased in the United States from bourbon distilleries. 

Bourbon. Bourbon, and also rye, wheat, malt, and rye malt whiskeys, are made from a fermented mash not less than 51% com, rye, wheat, malt, or rye malt, respectively. They are distiUed at not over 160° proof and matured at not more than 125° proof in new charred oak barrels and bottled at not less than 80° proof. If stored for less than four years, it must be declared on the label. 

Blended Whiskey. Blended whiskey is made with at least 20% of 100° proof straight whiskey either separately or in combination with whiskey or grain neutral spirits. When a blended whiskey contains at least 51% (v/v) of straight whiskey (eg, bourbon), it may be labeled as blended bourbon or bourbon whiskey, a blend. 

Bourbon Distillation. The basic distiUation system for the production of bourbon and other straight whiskeys consists of a beer stiU and a beer heater, thumper, or doubler (Fig. 4). The whiskey stiU consists of between 14 and 21 stripping trays. The upper portion of the stiU is fitted with either a bubble cap section or a section packed with copper rings to enhance the removal of unwanted flavors and ethyl carbamate precursors. The reduction of carbamate precursors requites strict adherence to a cleaning protocol with a 5% caustic solution as often as twice a week. 

But bourbon and a squeeze of lemon give the soda s vegetal flavor a subtlety that would have surprised Dr. Brown. It s a whiskey Collins, which is mixed with club soda, but less anemic. Papa—the kid s gonna live ... 

Mr. Wallin serves his manhattan with bourbon whiskey, not rye as it was served during its red-hot minute at the Stork Club, in the words of Lucius Beebe in his Stork Club Bar Book of 1946. Mr. Beebe listed the manhattan, the first recipe in his book, as a morning drink, to be drunk before noon because of its unrivaled tonic qualities as a restorative and element for firming the moral fiber. ... 

A popular Bourbon whiskey is listed as being 92 Proof. The liquor industry defines Proof as being twice the volume percentage of alcohol in a blend. Ethanol (drinking alcohol) has the structural formula CH3CH2OH (MW = 46 g/mol). The density of ethanol is 0.79 g/mL. How many liters of whiskey must one have in order to have 50. moles of... 

Tennessee Whiskey. Tennessee whiskey is a product made by Tennessee distillers and processed in a manner similar to bourbon. However, Tennessee whiskey is filtered through maple charcoal prior to maturing which gives it its distinctive flavor. Tennessee distillers make their own charcoal by slowly burning 1.8-m lengths of hard maple wood. During the burning process the wood is periodically wet down to cause it to char rather than... 

Pervaporation has been successfully used both to reduce the alcohol content and to concentrate the congeners in bourbon whiskey (Table 6). The resulting products had taste, aroma, and color characteristics similar to the original bourbon but at a substantially higher intensity, reflecting the effect of the alcohol reduction and congener concentration. 

Our society now manufactures and consumes many distilled liquors. Scotch and bourbon whiskeys are made from beerlike preparations of grain. Rum is distilled from fermented molasses ... 

Occupational exposure to urethane may occur through inhalation of dust particles and dermal contact with this compound at workplaces where urethane is produced or used. In addition to industrial worker exposure, urethane is unintentionally formed during the manufacture of certain consumer beverages. Urethane has been found predominantly in bourbons, sherries, fruit brandies, whiskeys, and wines. The general population may thus be exposed to... 

The choice of the main cereal component used is based on the lowest cereal cost on a starch content basis, since the sugar ultimately available for fermentation depends on the amount of starch hydrolyzed. Small amounts of a particular cereal, for example, rye for rye whiskey, corn for bourbon, may still be employed to provide the desired flavor element in the final beverage. Rye is used extensively by distillers in the areas where it is plentiful. Corn, wheat, millet (65-68% starch), rice, and potatoes also provide supplementary sources of starch for spirits production, depending on local cost, usage, and availability. Small amounts of hydrolyzed rye are sometimes used to favor initial yeast propagation (about 2% of the total starch input). 

Curly responds slowly, rising to his feet, crying. Gittes reaches into his desk and pulls out a shot glass, quickly selects a cheaper bottle of bourbon from several fifths of more expensive whiskeys. 

Aging practices differ somewhat. British custom is to store the whiskey in uncharred oak barrels while American whiskies, both Rye and Bourbon, are stored in charred barrels. The color and solids of whiskey aged in uncharred packages are much smaller in amount and more water soluble than those of whiskey stored in charred packages. The charring also results in a bead of oilier consistency and greater permanence than the uncharred barrel imparts. 

Neutral whiskey, Straight whiskey, Straight rye whiskey, Straight bourbon whiskey, Blended whiskey, Blended rye whiskey, Blended bourbon whiskey, a blend of straight rye whiskeys, a blend of straight bourbon whiskeys, Spirit whiskey, Scotch whiskey, Irish whiskey, Blended Scotch whiskey, Blended Irish whiskey, Special types of whiskey. 

British.—Shidrowitz (Royal Commission of Whiskey and other Potable Spirits. Minutes of Evidence, Vol. 1, pages 409, 410, 1909) reports analyses of Scotch and Irish pot and patent still whiskeys and of American Bourbons and Ryes as follows ... 

Which of the following would you characterize as a pure or nearly pure substance (a) baking powder (b) lemon juice (c) propane gas, used in outdoor gas grills (d) aluminum foil (e) ibuprofen (f) bourbon whiskey (g) helium gas (h) clear water pumped from a deep aquifer. 

Figure 8.14 Near-infrared spectra of four commercial spirits (a) Scotch whiskey (40% ethanol) (b) gin (47% ethanol) (c) vodka (50% ethanol) (d) Bourbon (55% ethanol) [12], From McClure, W. F. and Stanfield, D. L., Near-Infrared Spectroscopy of Biomaterials , in Handbook of Vibrational Spectroscopy, Vol. 1, Chalmers, J. M. and Griffiths, P. R. (Eds), pp. 212-225. Copyright 2002. John Wiley Sons Limited. Reproduced with permission.

---