Whiskey wheat

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. 

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). 

Corn and other cereal grains Cleaned, whole corn, wheat, rye, or barley. Canadian whiskey ... 

Whiskey—Made from malted and unmalted grains, of which the main types are Bourbon, from corn Canadian, from barley, corn, rye, and wheat Irish, from barley, com, oats, rye, and wheat Rye, from rye and Scotch, from barley. 

Wheal gran Cleaned, whole wheat Canadian whiskey Canadian whiskey is produced from any one of the cereal grains hence, com. rye. or barley may also be used. 

Whiskey produced in the state of Tennessee at a proof no higher than 160° from a fermented mash of not less than 51% wheat and aged in new charred oak barrels at a proof no greater than 125°. 

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