What is the difference between bourbon and whiskey. American whiskey "Bourbon"

Bourbon is often referred to as American whiskey, although this is not entirely true. The recipe for these drinks is similar, but the production of bourbon is based solely on American traditions distillation. Although they are, in fact, close relatives, the difference between the drinks is significant. What is the difference between bourbon and whiskey?

Bourbon: the history of the name

Bourbon appeared in the United States at the turn of the 18th and 19th centuries. According to one version, the district of southern Kentucky, where the settlers launched the production of whiskey, as well as the drink itself, were named after the famous family of French aristocrats. Another legend says that he owes this name to the street of the same name in New Orleans, where he was especially revered.

Raw materials for production

The raw material basis for distillation of bourbon is corn, which must be at least 51% of the volume of raw materials. Cereals can also be used: rye, barley, wheat, but the "queen of the fields" should be at least half. Whiskey is a drink exclusively grain. Depending on the variety, different ratios rye, wheat and barley are used for its production.

Manufacturing technology

For cooking classic whiskey malting is required - germination, drying and peeling of grain. This is done to isolate enzymes and break down starch into sugar. Classic whiskey must be filtered before bottling. Bourbon production technology is different: raw materials are crushed, soaked and boiled. It is then saccharified with malt, fermented with yeast and distilled.

There is also a difference in insistence. For bourbon, only new American oak barrels are used, always burned inside. The aging period of the drink is at least two, but, as a rule, from four years.

The requirements for whiskey barrels are somewhat different: previously used oak barrels are used for infusion - preferably from sherry, cognac, madeira, calvados or the same bourbon. The duration of whiskey aging depends on the variety: Scottish - from 3 years, Irish - an average of 5 years, Canadian - 6 years.

Place of manufacture

There are no restrictions for traditional whiskey: it is produced in Scotland, Ireland, Canada and some Asian countries. Scotch whiskey labels say "Whisky" or "Scotch", Irish - "Whiskey". Drinks from other countries are labeled with an indication of the geographical place of manufacture (“Canadian whiskey”). As for bourbon, everything is much stricter here. According to a law adopted in the United States in 1964, alcohol is called alcohol produced only in the country using strictly traditional technology.

Taste, color and smell

Sophisticated manufacturing technology and the possibility of experimentation provides a wide range of taste and aroma of whiskey. The bitter notes of the drink can be recognized as Irish whiskey, while Scottish scotch characterized by a smoky aroma.

Bourbon whiskey - what is it, why is it called that? How is bourbon different from other types of whiskey? What is the history and production technology of the drink, how and with what to use it, and what are its most famous brands that are most successful?

Such questions certainly interest many admirers of this alcohol and those who have not tried it, but want to do it in the future.

Bourbon is a type of whiskey made from corn using national American technology. This drink is golden-copper in color (with amber age), sweetish in taste and has aromas of cinnamon and vanilla, and also has a long aftertaste.

There are many well-known and popular brands of this drink, among which I will highlight a few, in my opinion, worthy of special attention.

To fully experience the quality of the drink. This should be done slowly, in small sips (preferably after a meal) from special glasses with a thick bottom (old glass). If desired, ice cubes can be added to the drink.

Eating him with fish(trout or salmon) and seafood (boiled or fried shrimps), and chocolate and grapes.

The calorie content of the drink is low - only 110 kcal, it can be used to make various cocktails, among which the most common and simple - with ice and cola.

Bourbon quality criteria and classical production technology

According to the standard adopted in the United States at the legislative level in 1964, a drink that meets the following requirements has the right to be called by that name:

• must be made exclusively in the USA;
• contain at least 51% corn as part of the manufacturing ingredients (49% - rye, wheat);
• aged in new charred American oak barrels for more than two years;
• the strength of the distillate should not exceed 80% by volume;
• poured into barrels with a strength of not more than 62.5% vol.;
• poured into bottles at a strength of at least 40% vol.

In addition, real ("honest") bourbon must not contain dyes, flavors and other chemical additives, produced in Kentucky using traditional technology for this state. The latter is the standard of a rather complex classical technological process making a drink.

First grind the grain (corn, rye and wheat). Then it is poured into special cubes and filled with local water, which contains no iron, but a lot of lime.

The mixture is boiled, and under the influence of enzymes, malt sugar is formed, which has the ability to ferment. Before fermentation, this wort is supplemented with a fourth of the waste from the old distillation. This method of sourdough ensures that the taste of the distillate remains unchanged in the future. Yeast is also added to the mixture.

The resulting mash is kept heated until the alcohol content in it reaches 5-10%.

By double distillation (distillation), strong alcohol (65%) with a taste of corn, which is also called White Dog, is obtained from it.

It is poured into carefully dried American oak barrels, burned from the inside several times (until the inside of the barrel looks like alligator skin). Barrels with the final product are stored in dry cellars for at least five years.

In the hot summer, the oak expands and the alcohol gets into the wood. In winter, at low temperatures, the oak shrinks and the alcohol returns to the cavity of the barrel. In the process of such interactions of oak and drink, the latter absorbs that special taste and a flavor that is unique to bourbon.

What is the difference between bourbon and scotch and other types of whiskey?

So, what is the difference between bourbon and other types of whiskey? To understand this, it seems to me, it is enough to compare the components and technologies for their manufacture, on which their qualitative characteristics directly depend: taste, color, strength, aroma, depth of taste, and others.

Whiskey is made from various kinds grains (barley, rye, buckwheat, wheat or corn). At the same time, malting, fermentation, distillation and long-term aging in oak barrels are carried out. The strength of this alcohol varies from 32 to 60% by volume, there is practically no sugar in its composition.

The history of the drink began in 1405 in Ireland, where the monks made it. Then it spread throughout the world, but was produced in different ways, in accordance with regional conditions and traditions.

• made from barley malt and barley dried in fire ovens from peat using double distillation. Scotch is aged for at least 3 years (usually 10-12 years) in sherry casks. Scotch has a tart flavor and a smoky flavor.
• - Irish whiskey - is made from barley malt and a small amount of rye, previously dried in ovens on fire without the use of peat, by triple distillation. Aged for more than 5 years (usually 9-12 years) in barrels charred from the inside. Has a mild taste.
• made from corn with the addition of rye - rye (rye) whiskey or wheat - wheat (wheat) whiskey. It is aged for more than 6 years in barrels charred from the inside.
• are made from local raw materials using the same technology as in Scotland.

I believe that the essential difference between whiskey and bourbon lies in the original national traditional production standard of the latter, which determines the unique qualities of the drink, clearly and unambiguously distinguishing it from its closest counterparts.

History of creation

Settlers from Ireland and Scotland living in the Bourbon region of the United States have had experience distilling and aging alcohol in oak barrels since living in their old homeland. Demand for the corn they were growing had fallen, so they came up with the idea of ​​making whiskey out of it, using rye as an additive. Modern recipe Bourbon has been known since 1789, but the first commercial distillation of the drink began even earlier in 1783 at Evan Williams' distillery in Louisville, Kentucky.

According to one version, this type of alcohol got its name from the district of the same name in the state of Kentucky, where they knew how to make it very well. According to another, it was so named because it was a great success in Bourbon Street in New Orleans, being an alternative to more expensive French cognac. According to one legend, a certain Jacob Spears was the first to use the name "Bourbon Whiskey" on the labels of his liquor. It is believed that at the end of the 18th - beginning of the 19th century this name was fixed as an official one.

The origin of this type of alcohol is poorly documented. There are many conflicting legends. Its invention is often attributed to Elijah Craig, a Baptist pastor who, in 1789, used charred oak fish barrels to make the drink, which gave it an amber-copper color and distinctive taste.

There is another version, according to which its inventor was the scientist James Crow from Kentucky, who at the beginning of the 19th century used corn as the main component in the manufacture of Whiskey, advised firing barrels from the inside and came up with his own special way leaven.

For us now it is not so important what is truth and what is fiction. The main thing is that old unique recipes for making this legendary drink have survived to this day, thanks to which we now have the opportunity to feel it. great taste and aroma.

The richness of the choice of many types and brands of this excellent drink makes it possible for everyone to find the taste that he likes best and that he can enjoy for a very long time and truly fall in love with it.

Bourbon and whiskey- such similar drinks that inexperienced lovers strong alcohol sometimes they even confuse them, causing indignation of the more sophisticated. But there are still differences and there are not so few of them - both in raw materials and technologies for preparing drinks, and in organoleptic properties.

After reading this article, you will find out how bourbon differs from and you will be able to accurately determine which of the drinks is poured into your glass, which, no doubt, will arouse the interest and respect of friends.

A little about whiskey

Of course, within the framework of one article (and what is there, within the framework of the whole site!) It is not possible to describe everything that may be of interest to lovers of this drink. Let us dwell only on the simplest points that anyone who considers himself a connoisseur should know by heart:

• Barley, wheat or rye are used as raw materials.
• The preparation process is based on malting- the grain is soaked and germinated, after which it is dried and hulled in order to isolate the enzymes involved in the reaction of breaking down starch into sugar.
• The main share of whiskey comes from Scotland, Ireland, Canada and several Asian countries (by the way, not so long ago the title of the best was taken by a drink from Japan). Interesting feature- a drink made in Scotland will contain the inscription "Whisky" (or "Scotch") on the label, while the "Irish" are labeled with the inscription "Whiskey". This will allow you to not read the label if the goal is to buy a "Scotch" or "Irish". Drinks from other countries most often contain a direct indication of the region on the bottle - for example, "Canadian Whiskey".
• Minimum holding time - 3 years(Scotland). The Irish are a little more patient - they are ready to wait for the first test 5 years. And Canadians do not even allow the word “whiskey” to be used on the label if the drink has not spent 6 years in the barrel.
• Keep the drink in old barrels from sherry, cognac, madeira, calvados. Using certain barrels, they achieve giving the drink certain notes.

A little about bourbon

• As we mentioned just above, this drink is exclusively american th, the use of the name is strictly protected by law, so you will not find a label with the word “bourbon” anywhere in the world if the contents of the bottle were not produced in the USA.
• The raw material is at least 51% corn. The remaining 49% is divided between rye, barley and wheat. It is the raw material from which it is made that bourbon owes mild taste and slightly more sweet than whiskey.
• Another difference between classic bourbon and whiskey is that it is aged in new roasted oak barrels(read:). The aging period is lower than that of the overseas "brother" - at least two years.
• Cooking technologies also differ - corn malting is not used in the production of bourbon. The crushed cereals are boiled, after which saccharified barley (or other) malt, fermented with yeast from the last sourdough and distilled.

Whiskey Jim Beam it is by mistake often called "whiskey". According to the cooking technology and the region, we can definitely say that Jim Beam is bourbon. But disputes about the ownership of the famous drink "" pop up with enviable constancy even among the regulars of drinking establishments.

On the bottle itself, you can see the inscription “Tennessee Whiskey”, which justifies its position, considering the whiskey drink. Meanwhile, Jack's raw materials are 80% corn(12% - barley, the remaining 8% - rye), and the drink itself is aged in new charred oak barrels.

You probably already understood that according to the manufacturing technology, Jack is one hundred percent bourbon, right? But during production after distillation, the distillate is subjected to additional filtration through sugar maple charcoal, and it was this difference that allowed the manufacturer to create a new name - "Tennessee Whiskey".

In this article, you learned how American bourbon differs from whiskey - not only in terms of the preparation process, but also in terms of taste. Armed with this knowledge, you can not only taste the difference between whiskey and bourbon, but also surprise your friends by telling them what the difference is between whiskey and bourbon.

Probably, many tasters of strong alcoholic beverages have heard the phrase: "All bourbon is whiskey, but not all whiskey is bourbon." To draw a dividing line between these varieties and understand how they differ, it is necessary to define bourbon.

Bourbon is commonly referred to as a variety of whiskey, which got its name from the name of Bourbon County (Kentucky), where it was first made. It usually differs amber color, It has sweet taste and much heavier in structure than its competitor.

Main characteristics

Specific differences

In order for a drink to be officially named bourbon, it must meet all of the following points:

• must mature in new oak barrels charred from the inside, while for the production of whiskey wooden barrels can be used repeatedly;
• do not include any flavorings, dyes or food additives;
• the minimum aging period for bourbon is 2 years, and whiskey, depending on the place of production, must mature for at least 3-5 years.

INTERESTING TO KNOW: Back in the 1900s, bourbon was considered a cheap, inferior drink, and for a very a short time he was recognized and appreciated all over the world.

Popular whiskey and bourbon cocktails

Since bourbon and whiskey have similar colors and taste characteristics, the cocktails below can be made with both drinks, even though the bourbon is slightly different, while still discovering something new each time.

1. Cranberry cocktail. Mash an orange slice and a sugar cube, adding a little beater. Then fill the glass with crushed ice about half, pour whiskey, Cranberry Sauce(2 next spoons) and soda. Decorate as desired.
2. Peach chill. Grind a few slices of peach, bourbon, peach nectar in a blender. to the received homogeneous mass add orange beater, a little sugar. Garnish the cocktail with a sprig of mint or a piece of fruit.
3. Vanilla joy. Stir the peeled pineapple with a blender and pour it into a glass, after straining from the pulp. Add whiskey/Bourbon, lemon soda, peach liqueur to cocktail. To finish - stir the spoon vanilla extract and a tablespoon fresh juice from lemon.
4. "Maple Whiskey". Pour into glass goblet maple syrup, fresh Orange juice, lemon juice, angostura, bourbon. Pour a cold carbonated drink on top. When everything is mixed, you can add ice cubes and orange slices.
5. Alpine Manhattan. Unusual taste and the aroma of this drink is hidden behind pine syrup. Also includes whiskey and Angostura.
6. A delicious cocktail is made from the following ingredients: 2 ounces Bourbon or whiskey, 2 ounces of soda, 2 ounces ginger ale and angostura. Everything is mixed before serving.
7. "Big apple". At the bottom of the glass put a half or a quarter of an apple. Mix in a shaker apple cider, whiskey, dry vermouth and Angostura. Drink chilled.

Bourbon - strong alcoholic drink that appeared in the 18th century. Over the course of three centuries, the composition and preparation technology have changed. Today bourbon is national drink in the United States of America. What is a drink, how to use it correctly and how it differs from whiskey.

The main differences between bourbon and whiskey

Alcohol is named after the French aristocrats who lived in one of the districts of Kentucky in the southern part of the United States. There is another version according to which bourbon is named that way because it was popular on the street of the same name in New Orleans - Bourbon Street.

The drink is often confused with whiskey, but bourbon is just a variation of it.

There are four main differences between bourbon and whiskey.

For the preparation of traditional bourbon, corn (51%) and a grain mixture - barley, wheat, rye are used. Classic whiskey does not contain corn. Initially, alcohol based on corn was consumed by poor people, gradually taste qualities the drink improved and soon it became widely known outside of America.

2. Production technology. Whiskey production is difficult process, during which the grain is soaked, germinates, dries and peels off. As a result, special enzymes are released that break down starch into sugar. To make bourbon, corn and grain mixture are taken, crushed, poured with water and boiled. Then add malt, yeast and distill. Some famous brands complement the recipe with the original part. For example, bourbon Jack Daniels filter.

Bourbon is stored exclusively in new oak barrels, they are first fired inside. The traditional aging period is 4 years or more. To store whiskey, barrels are used that have already been in operation and were used to age sherry, calvados, cognac.

3. Region.

Whiskey is the name of a large group of drinks from Scotland, Canada, Asia, and Ireland. In accordance with the laws of the United States of America, bourbon is a drink produced only in the United States using a specific technology.

4. Organoleptic qualities. Corn gives bourbon a rich, slightly sweet flavor. The whiskey is more bitter with a slight smoky flavor. oak barrels give alcohol an amber or rich golden color. As a rule, bourbon is darker than other types of alcohol.

Bourbon production technology

In addition to corn and grain mixture, the classic recipe includes water from Kentucky. It has a special chemical composition:

• high limestone content;
• low iron content.

A characteristic sweet aftertaste appears after aging the drink in an oak, burnt barrel.

Despite the fact that the Americans, in fact, did not come up with anything new, they managed to create on the basis of old, well-known procedures and technologies new drink that conquered the whole world. Experts call bourbon the result of a successful combination of old methods. Admirers of the drink consider it a great alternative to expensive French cognac.

Most of the products are produced in the southern states of the United States; the state of Kentucky is considered the historical birthplace of the drink. However, alcohol is produced in many states.

requirements for bourbon

In the US, there are clear requirements that traditional bourbon must meet. European countries and Canada also have similar standards, but the American criteria are the most accurate. According to US requirements, classic bourbon:

• produced in the USA;
• the composition contains at least 51% corn;
• stored in new burnt oak barrels;
• undergoes a distillation process, after which it contains no more than 80% alcohol;
• at the time of bottling, the strength of the drink is not less than 40%.

Interesting fact! All of these requirements are met by the famous Jack Daniels or Tennessee whiskey. There is one additional touch in the production technology - filtration through maple charcoal. Therefore, despite the labeling - Tennessee Whiskey - is considered a real bourbon.

The process of making bourbon is as follows.

1. Preparation of raw materials - corn and a mixture of grains are crushed and boiled.
2. Add barley malt to activate the process of starch breakdown and sugar formation.
3. After cooling, yeast is added with a small amount of pomace from the previous batch of bourbon.
4. The resulting distillate - White Dog - is poured into barrels and aged.

There are no specific deadlines. Until the moment of bottling, the drink is stored from several months or 9 years. If the aging period is less than 3 months, the manufacturer must indicate this on the label. The finished bourbon has a rich copper hue, a caramel-floral note on the palate and a long aftertaste.

Historical reference

Maize began to be used for the preparation of alcohol, since it turned out to be the most accessible and inexpensive raw material. The first batch of bourbon was released in 1783. Today, most manufacturers stick to the 1789 recipe, with the first recipe dating back to 1821. It was perfected by the Protestant priest Elijah Craig. It was he who decided to store the drink not in simple barrels but burned inside. This decision was partly forced, since the priest had substandard containers at his disposal. In order not to throw them away, the holy father gave them the necessary performance characteristics by firing.

James Crow made his contribution to the cooking technology - he suggested adding a small amount of cake from the previous portion to the raw materials. Thus, they create ideal conditions for fermentation, the drink is prepared faster and tastes better.

In 1964, the US Congress adopted a provision that clearly spelled out the criteria for bourbon - alcohol based on corn, which is produced on the territory of the country. By this provision, the drink was given the status of national alcohol. In 2016, according to statistics, 2/3 of all exported alcohol was bourbon.

Types and brands of bourbon

The only brand that contains five types of yeast and two types of grain must. From these components, 10 batches of spirits are produced, each has its own unique character. The raw materials are stored in absolute tranquility, resulting in a perfect drink with a rich spicy taste, sweetish aroma with fruity notes of caramel. The finish is long and even.

This brand specializes in the production of premium bourbon. Drinks are handcrafted unique recipes, some of which were known centuries ago. A small collection of this brand is represented by nine-year-old bourbons. The taste of the drink is pronounced, with a hint of sweetness.

If you want to try classic bourbon, go for Wild Turkey, made in Kentucky. Exposure of drinks from 6 to 8 years. The taste is very pleasant, noticeable notes of caramel and vanilla. The aroma is an original combination of honey, iris and oak.

Another drink that is produced in Kentucky by traditional recipe. Bourbon is produced in small batches at the plant, which is the property of the Beam Suntory concern. Bourbon was first introduced to gourmets in 1988 and presented for Christmas. Reviews about alcohol were so enthusiastic that it was included in the production on a permanent basis.

This drink can rightly be called stylish and the youngest. The manufacturer - Rick Wasmund - before opening his own plant, underwent a two-year training in Scotland.

6. Jack Daniel's.

Pride of the United States of America. This brand has amazing story appearance, however, the taste and aroma of the drink is no less delicious.

How to drink bourbon

High-quality, aged bourbon is best drunk in pure form to fully experience the taste and aroma. To do this, choose a glass with a thick bottom and a wide neck. This form reveals all the notes of the fragrance. Drink a drink room temperature, fill the glass only not a quarter.

Hold the glass for a few seconds in your hands, feel the aroma. Depending on the brand, you will feel notes of oak, tobacco, caramel, raisins, chocolate. Take one sip, hold the drink in your mouth, and after a sip, exhale through your mouth.

You can cook a wide variety of snacks for bourbon - meat, cheese, fruits. True connoisseurs alcohol is not eaten with anything, combining with a fragrant cigar.

Advice! If you bought low-quality bourbon and feel a burning sensation, add ice to the glass.

What does bourbon pair with in cocktails?

If bourbon is too strong for you, skillful combination with other drinks will reduce the strength.

The easiest way is to add mineral water without gas or any juice (best of all - cherry, apple or citrus). Proportions - 1:1 or 1:2 (for one alcoholic part, two non-alcoholic). You can also use cola or soda. The proportion is 1:2.

Advice! For the preparation of cocktails, it is customary to use only inexpensive bourbons. If you add an expensive nine-year-old drink to a cocktail, you will be considered rude and ignorant.

Three of the best bourbon-based cocktails

1. Manhattan.

Ingredients:

• bourbon - 60 ml;
• red vermouth Rosso - 30 ml;
• angostura - 2 ml;
• cherry for a cocktail - 1 pc.

The glass is well cooled, poured in the following sequence - vermouth, bourbon, angostura, mixed, decorated with a cherry.

2. "California lemonade."

Ingredients:

• bourbon - 30 ml;
• soda - 40 ml;
• lemon juice - 20 ml;
• sugar - 1 tsp

Fill the shaker with ice, mix bourbon, lemon juice and sugar, pour into a glass and add soda.

3. "Gray bird".

Ingredients:

• bourbon - 30 ml;
• cream - 10 ml;
• Baileys liqueur - 10 ml.

All components are mixed in a shaker and poured into a glass.

In addition, bourbon goes well with mint, fruit, carbonated drinks and syrups. Experts do not recommend mixing bourbon with liqueurs, gin, vermouth.

This is interesting! The drink can be used in cooking, it gives ready meal thin, exquisite fragrance. Most famous dish- chicken in bourbon.

Having become acquainted with bourbon, you will understand that this is not a kind of whiskey, but a completely independent drink with a masculine character and unique taste and aroma. Choose bourbon produced according to the original technology, only in this case you will feel its mood.