Although bourbon can be produced anywhere in the United States, it is mostly associated with Kentucky. Bourbon is distilled from a mash bill that contains a minimum of 51 percent corn. Malted barley and rye or wheat are also used for this purpose.
Corn which is mostly sourced from Kentucky, Illinois and Indiana, provides sweetness and also most of the alcohol as it has the highest starch among others. Malted barley also provides some sweetness and the enzymes for starch / sugar conversion in the cooking step. Barley usually comes from Minnesota, North and South Dakota, and so does Rye. Rye adds fruitiness and spice to bourbon. On the other hand, wheat brings smoothness. A variety of flavor profiles can be created with different percentage of each component.
The grains are hammer milled and cooked in hot water. The water temperature is closely controlled as it might damage the enzymes of Malted barley, etc. The liquid is then fermented by yeast. Now we have a “beer” with around 8 ABV. Then this “beer” is distilled in a continuous still. This process increases the alcohol strength and establishes a broader flavor profile. Refinement is the next step and happens in a pot still. Although liquors with higher alcohol strength are more elegant, most regulations enforce a cap of 80 percent ABV. The product is ready to be aged in barrels.
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