Alcohol By Volume (ABV)
Alcohol content of your beverage.
Barrel proof:
Whiskey bottled at the desired proof while aging in the barrel. No water is added before bottling, so these Bourbons are higher proof than others.
Bottled-in-Bond Bourbon:
Bourbon aged for at least four years. It must also be distilled at one distillery, in one season, and be bottled at 50% ABV. It must also be aged in new, charred oak containers.
Corn Whiskey
Whiskey production where 80% of its mashbill is corn and the product is aged in used or uncharred oak barrels.
Charred Oak Barrels
Oak barrels exposed to heat that is 284°F or higher. This causes hemicellulose to break down into wood sugars which caramelizes the interior surface of the barrel. The more a barrel is charred, the lignin creates more spice and smoke flavors.
Mashbill:
A combination of all grains used to produce whiskey.
Rye whiskey (straight):
Whiskey produced from a mashbill that contains at least 51% rye. It is distilled to 80 ABV and aged at no more than 62.5% ABV for a minimum of two years. in new charred oak barrels.
Single barrel whiskey:
Drawn from barrels that have not mingled with other whiskeys.
Small batch whiskey:
Whiskeys that have mingled with other select mature whiskeys.
Sour Mash:
Sour mash is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch.
Wheated bourbon:
Bourbon that uses zero percentage of rye grain in its mashbill.