Decoding the Lexicon: Common Terms Used by Bourbon Enthusiasts
Bourbon, with its rich history and complex flavors, has garnered a passionate following of enthusiasts who revel in its nuances and traditions. From casual sippers to connoisseurs, the world of bourbon offers a plethora of terms and jargon that can sometimes seem overwhelming to newcomers. Fear not, for we're here to decode the lexicon and shed light on the common terms used by bourbon enthusiasts.
Here are 50 terms you may commonly hear. Some are industry terms, while others are slag terms used by collectors and enthusiasts.
Age Statement: Bourbon aging is a crucial aspect of its development, as it imparts flavors and mellows harshness over time. An age statement on a bourbon bottle indicates the amount of time the whiskey has spent aging in barrels. Terms like "straight bourbon" require a minimum aging period, usually two years, though many premium offerings boast longer aging periods.
Angel's Share: During the aging process, bourbon evaporates from the barrels, a phenomenon known as the "angel's share." This loss contributes to the concentration of flavors in the remaining liquid and is a testament to the time-honored tradition of bourbon aging.
Barrel Head: The wooden top of a bourbon barrel, often adorned with the distillery's logo or branding. Barrel heads are sometimes collected by enthusiasts as decorative pieces or memorabilia from their favorite distilleries.
Barrel Proof: Bourbon is often diluted with water before bottling to achieve a consistent alcohol by volume (ABV). However, some bourbons are bottled at barrel proof, meaning they are bottled straight from the barrel without any dilution. Barrel proof bourbons tend to have higher ABV levels, resulting in robust flavors and intense heat.
Batch: A batch of bourbon refers to a specific quantity of whiskey produced during a single distillation run. Distilleries may release bourbons in batches, each with its own unique characteristics, depending on factors such as mash bill variations, aging time, and barrel selection.
Blend vs. Bottled By: While blend refers to the mixing of bourbons from multiple barrels or batches, bottled by indicates that the bourbon was bottled by a specific distillery or bottler. Both terms convey information about the sourcing and production process of the whiskey.
Blend: While most bourbons are made from a single mash bill, some are blends of multiple bourbons or whiskeys. Blending allows distillers to create unique flavor profiles by combining bourbons of different ages, mash bills, or barrel types.
Bottled-in-Bond: Bourbons labeled as bottled-in-bond must adhere to specific regulations set forth by the Bottled-in-Bond Act of 1897. These regulations stipulate that the bourbon must be the product of a single distillation season, aged for at least four years in a federally bonded warehouse, and bottled at 100 proof (50% ABV).
Bottling Date vs. Distillation Date: The bottling date is the date when bourbon is bottled and sealed in its final packaging, while the distillation date is the date when the whiskey was distilled and entered into barrels for aging. Understanding these dates can provide insight into the whiskey's age and maturation timeline.
BTAC: Stands for Buffalo Trace Antique Collection, an annual release of limited-edition bourbons from the Buffalo Trace Distillery. The BTAC includes highly acclaimed bourbons such as George T. Stagg, William Larue Weller, and Thomas H. Handy.
Bung: A bung is a wooden stopper used to seal bourbon barrels during the aging process. Removing the bung allows access to the bourbon inside the barrel for sampling, blending, or bottling.
Cask Strength: Similar to barrel proof, cask strength bourbon is bottled without dilution, straight from the aging barrel. However, cask strength refers specifically to the alcohol strength at which the bourbon was aged, which can vary from barrel to barrel.
Char Level: Bourbon barrels are charred on the inside before aging, a process that caramelizes the wood sugars and imparts flavor and color to the whiskey. Char levels can vary, ranging from lightly charred to deeply charred, influencing the final character of the bourbon.
Dilution Ratio: Dilution ratio refers to the proportion of water added to bourbon during proofing down. Distillers carefully calculate the dilution ratio to achieve the desired final proof while preserving the whiskey's flavor integrity.
Distillate: Refers to the liquid produced through the process of distillation. In the context of spirits like bourbon, the distillate is the alcoholic liquid that results from heating and vaporizing a fermented mash of grains (such as corn, rye, barley, or wheat) and then condensing the vapor back into liquid form. Also referred to as White Dog, this is the product that is then barreled for aging.
Distiller’s Beer: refers to the fermented mash of grains used as the raw material for distillation in the production of distilled spirits, including bourbon. It is essentially the precursor to the distillate. Distiller’s Beer is created through the mashing and fermentation of grains such as corn, rye, barley, or wheat, which are mixed with water and yeast. In the context of bourbon production, Distiller’s Beer is made by cooking a mixture of grains to convert their starches into fermentable sugars, then adding yeast to ferment the sugars into alcohol. The resulting liquid, sometimes referred to as "beer," contains alcohol and various flavor compounds derived from the grains used in the mash. This fermented liquid is then subjected to distillation to separate the alcohol from the water and other components, resulting in the production of new make spirit or distillate.
Double Oaked: refers to a bourbon or whiskey that has undergone a secondary aging process in a second oak barrel after initially aging in a primary barrel. This additional aging period allows the spirit to further develop and acquire additional flavors and characteristics from the fresh oak.
Dusty: Describes older bottles of bourbon that have been aged for many years and are no longer in production. Dusties are often discovered in liquor stores, basements, or attics and are cherished by collectors for their historical significance and unique flavors.
Finish: The finish refers to the lingering taste and sensation left in the mouth after swallowing a sip of bourbon. Descriptors such as "long," "smooth," or "spicy" are often used to characterize the finish, providing insight into the overall drinking experience.
Finished/Finishing: Describes the final stage of bourbon production, where the whiskey is transferred from aging barrels to finishing barrels for additional maturation. Finishing barrels, such as those previously used for sherry, port, or wine, impart unique flavor characteristics to the bourbon. This is an additional step some distillers use to lend unique flavor profiles to their products and not part of all bourbon production.
Flipper: A bottle bought for its resale value, or a person who seeks bottles simply for resale on the secondary market. This often creates a problem for genuine enthusiast as the more popular a bourbon becomes, the harder it is to find and the more it tends to become too valuable to drink at all.
Full Proof: Indicates that the spirit has been bottled at its original barrel-proof or cask strength, without dilution with water. In other words, a full-proof bourbon or whiskey is bottled directly from the barrel without any reduction in alcohol content.
Full Set: Represents a complete collection of all expressions within a particular bourbon brand or series. Collectors often strive to assemble full sets of limited-edition releases or special bottlings as a testament to their dedication and passion for bourbon.
Glencairn: a type of whisky tasting glass designed to enhance the drinking experience by concentrating and capturing the aromas of the whisky. It features a unique shape with a wide bowl that tapers towards the top, allowing the whisky's aromas to collect and concentrate at the narrow opening. The design also facilitates swirling and nosing of the whisky, enabling the drinker to fully appreciate its complexity and nuances.
High Rye / Wheated Bourbon: Bourbon mash bills can vary in the proportion of rye or wheat used alongside corn. High rye bourbons contain a higher percentage of rye, resulting in bold, spicy flavors, while wheated bourbons substitute wheat for rye, offering a smoother, sweeter taste profile.
Kentucky Chew: a term commonly used among bourbon enthusiasts to describe the method of tasting bourbon in a deliberate and thorough manner. It involves taking a small sip of bourbon, allowing it to coat the entire mouth, and then chewing on it gently, almost as if chewing gum. This technique helps to fully engage the taste buds and olfactory senses, allowing the drinker to discern the various flavors and nuances present in the bourbon.
Kentucky Hug: a colloquial term used to describe the warm, comforting sensation that spreads throughout the body after consuming a sip of bourbon or another whiskey, particularly one with a high alcohol content. This sensation is often attributed to the spirit's high proof and the relaxing effects of its ethanol content.
Mash Bill: Every bourbon begins with a mash bill, which is the combination of grains used in the distillation process. Bourbon mash bills must, by law, consist of 51% corn. The proportion of other grains such as rye, wheat, or malted barley are not regulated allowing distillers to create their own unique blends. The specific blend of grains contributes to the flavor profile of the final product.
Mash Tun: The mash tun is a vessel used in the bourbon production process to mix grains with hot water, initiating the enzymatic conversion of starches into fermentable sugars. This step, known as mashing, is crucial for extracting flavors from the grains and creating the wort, which is later fermented into bourbon.
Mouthfeel: Mouthfeel describes the texture and sensation of bourbon on the palate, encompassing factors such as viscosity, body, and perceived smoothness. A bourbon's mouthfeel can range from light and silky to rich and velvety, enhancing the overall drinking experience.
Neat: Ordering bourbon neat means serving it in a glass without any ice or mixers. This allows the drinker to fully appreciate the bourbon's aroma, flavor, and mouthfeel without any dilution or interference from other ingredients.
Nose: Before taking a sip, bourbon enthusiasts often engage in nosing, where they inhale the aroma of the whiskey. The nose can reveal a wealth of information about the bourbon's flavor profile, including notes of caramel, vanilla, oak, and various spices.
Pappy: Short for Pappy Van Winkle, a renowned brand of bourbon produced by the Old Rip Van Winkle Distillery. Pappy Van Winkle bourbons are highly sought after by collectors due to their limited availability and exceptional quality.
Proof vs. ABV: Proof is a measurement of alcohol content, with one degree of proof equal to half a percent of alcohol by volume (ABV). While proof is commonly used to denote bourbon strength in the United States, international markets typically use ABV as the standard measure of alcohol content.
Proofing Down: Proofing down refers to the process of diluting bourbon with water to achieve a desired final proof before bottling. Distillers carefully adjust the alcohol content to maintain consistency and balance in the finished product.
Rickhouse: A rickhouse, also known as a barrel warehouse or aging warehouse, is where bourbon barrels are stored and aged. These multi-story buildings are typically made of wood and provide the ideal environment for bourbon to mature, with fluctuating temperatures and humidity levels that influence the aging process.
Secondary Market: Refers to the resale market for rare and collectible bottles of bourbon. Collectors may buy, sell, or trade bottles on the secondary market to acquire sought-after expressions or to liquidate duplicates from their collections.
Single Barrel: As the name suggests, single barrel bourbon is bottled from a single aging barrel, rather than being blended with whiskey from multiple barrels. Each barrel imparts unique flavors to the bourbon, making single barrel offerings prized for their individuality and complexity.
Small Batch: Small batch bourbon is produced by blending a select number of barrels, typically fewer than traditional large-scale productions. This process allows for greater control over the final flavor profile and is often associated with higher quality and craftsmanship.
Solera Aging: Solera aging is a process borrowed from the world of wine and spirits, where younger bourbon is continuously blended with older bourbon in a cascading series of barrels. This method ensures consistency in flavor while incorporating elements of maturation from older barrels.
Sour Mash vs. Sweet Mash: Sour mash and sweet mash are two different methods of preparing the mash for fermentation in bourbon production. Sour mash involves using a portion of previously fermented mash (backset) to regulate pH and aid in fermentation, while sweet mash uses fresh water for each batch.
Stave: a narrow, elongated piece of wood used in the construction of bourbon barrels. These staves are typically made from white oak, which is prized for its tight grain and ability to impart desirable flavors and characteristics to the aging bourbon.
Store Pick: Refers to bottles of bourbon that have been selected and bottled exclusively for a particular liquor store or retailer. Store picks are often chosen by store owners or staff members and may offer unique flavor profiles not found in standard releases.
Straight Bourbon: Straight bourbon is a designation indicating that the bourbon has been aged for a minimum of two years in new charred oak barrels. Additionally, straight bourbon must not contain any added flavors or coloring agents and must be bottled at a minimum of 80 proof.
Toast vs. Char: While both involve heating the inside of bourbon barrels to caramelize sugars and impart flavor, toasting is a gentler process than charring. Toasted barrels are exposed to lower heat for a longer period, resulting in nuanced flavors, while charred barrels are subjected to high heat for a short time, producing more intense charred notes.
Unicorn: Refers to rare or highly sought-after bottles that are difficult to find due to limited production or high demand. These bottles are often prized possessions for collectors and can command premium prices on the secondary market.
Vertical Tasting: Involves tasting multiple expressions of the same bourbon brand across different years or batches. This allows collectors to compare how the flavor profile of the bourbon evolves over time and across various releases.
Wash/Wort: the liquid extracted during the mashing process that serves as the precursor to fermentation. Wort is made by mixing milled grains, typically barley, with hot water in a vessel known as a mash tun. This mixture, also called the "mash," is held at specific temperatures to activate enzymes that break down the starches in the grains into fermentable sugars. The wort is then transferred to another vessel, typically a fermenter, where yeast is added to initiate fermentation. During fermentation, the yeast consumes the sugars in the wort, converting them into alcohol and carbon dioxide. The resulting liquid, now known as "wash," is essentially a crude beer with a low alcohol content that is then distilled.
Whiskey Thief: A whiskey thief is a tool used by distillers and enthusiasts to extract small samples of bourbon directly from barrels for tasting or testing purposes. It typically consists of a long, narrow tube with a valve at one end for easy sampling without disturbing the aging process.
Yeast Strain: Yeast strain selection is a critical aspect of bourbon fermentation, as different yeast strains contribute unique flavors and aromas to the final product. Distilleries often cultivate and maintain proprietary yeast cultures to achieve desired flavor profiles in their bourbons.
The world of bourbon is rich with terminology that reflects its storied heritage and intricate craftsmanship. Whether you're exploring the shelves of your local liquor store or engaging in spirited discussions with fellow enthusiasts, understanding these common terms will enhance your appreciation of this beloved spirit. So, pour yourself a glass, savor the flavors and aromas, and just be in the moment.
Cheers to the journey!
*Note*
We are currently building a new section for the website that will contain a more comprehensive glossary of terms from across the bourbon, blue, cigar and cocktail industries but we wanted to provide you something like this sooner rather than later. Stay tuned!
