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From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

Recent Additions

  • Fjells and Fjords — Aquavit, Dry vermouth, Aperol, Herbal liqueur, Curaçao, Bitters, Orange bitters, Salt Solution, Grapefruit peel
  • Falcon Alibi — Gin, Cassis, Aztec Chocolate bitters, Pomegranate juice, Vinegar
  • Big Bonnet — Rye, Cardamaro, Aromatized wine, Bitters, Pomegranate juice
  • Poet's Cravat — Cognac, Grapefruit liqueur, Blue Curaçao, Peach bitters, Pomegranate juice
  • Side Hustle — Apple brandy, Aperol, Herbal liqueur, Lemon juice, Lime juice

Recent Discussion

  • Re Maloney No. 2, 11 hours ago Shawn C commented:

    The units conversions between metric and English units can be problematic. The idea seems to have been to default to increments available in more conventional metric or U.S. bar equipment, but the result is that the proportions can be altered when using units other than the system the cocktail was entered in (or vs. the source reference.) In this case the source is a U.S. recipe, so the metric conversions are .25 cl high both for the Cynar and the Maraschino. Both are fine in English (U.S.) units, so when in doubt, toggle the unit choice in your account to match the way it was likely entered, and/or check the source. Curation note: I have updated the reference to a direct link to the cocktail.

  • Re Metal Urbain, 3 days ago sfnyc commented:

    Another outstanding drink from Yarm.

  • Re Rome with a View, 1 week ago Mixed up in Na… commented:

    We poured fat measures of the Campari, vermouth, & lime juice and a skinny measure of the simple syrup along with a scant two oz. of the seltzer. The drink is delicious, a taste of summer here in October.

  • Re Maloney No. 2, 1 week ago meltingUpwards commented:

    Didn’t have 100 proof on hand. Metric shows 1 cl and 1/4 oz closer to .75 cl. (incorrect conversion?)
    I put 1 cl of Maraschino and for the others 5/3/2 cl (1oz Cocchi) and still too sweet. Maybe add bitters? I had 2 olives.

  • Re The D'Almeida, 1 week ago biotsrama commented:

    Bumped up mezcal to 1.5 oz and cassis to 0.5 oz. Like a fruity mezcal Negroni