Bourbon Glossary: Your A-Z Guide To Bourbon Whiskey Terms

Hey bourbon lovers! Ever found yourself staring at a bottle of bourbon, scratching your head at the fancy words? Don't worry, we've all been there! This bourbon glossary is your ultimate guide to understanding the language of bourbon. From mash bills to the angel's share, we'll break down the most common (and some not-so-common) terms, so you can sound like a pro while enjoying your favorite spirit. Let's dive in and decode the delicious world of bourbon, shall we?

A is for Aging & Angel's Share

Alright, guys, let's kick things off with the letter 'A'! Aging is one of the most crucial parts of making bourbon. After distillation, the clear spirit goes into new, charred oak barrels. That's where the magic happens! Over time, the bourbon interacts with the wood, extracting flavors like vanilla, caramel, and spice. The length of aging significantly impacts the final product's taste, with longer aging typically resulting in a more complex and nuanced flavor profile. The longer it ages, the richer the color and the more depth it gets. Now, speaking of aging, let's talk about the Angel's Share. This is the delightful (or maybe not-so-delightful for the distiller!) phenomenon where a portion of the bourbon evaporates from the barrel during aging. The amount lost varies depending on factors like climate and humidity, but it's a natural part of the process. It's called the Angel's Share because, well, the angels are getting their cut! And this is why more aged bourbons tend to be more expensive, because the distiller loses product as it ages. The warmer the climate, the more the bourbon interacts with the wood and the more of the angel's share happens. In addition to the wood type and the aging duration, the char level of the barrel is also important. The charring of the barrel creates a layer of caramelized wood sugars that further impart flavor, sweetness, and color to the whiskey. Different char levels, such as #3 or #4 char, will yield different flavor profiles. It's a complex, yet beautiful, dance between the bourbon, the wood, and the environment. Also, bourbon aging occurs at different rates. The warmer the climate, the faster the bourbon matures. This means that bourbons aged in Kentucky, for example, might mature faster than those aged in colder climates. That's why bourbon is so popular, because the conditions in Kentucky are perfect for aging, and the angel's share is perfect for getting a nice flavor.

B is for Barrel Proof & Bottled in Bond

Let's move on to 'B', shall we? Two terms you'll often encounter are barrel proof and Bottled in Bond. Barrel proof bourbon is essentially bourbon that hasn't been diluted with water after aging. This means it's bottled at the exact proof it came out of the barrel. It can be a pretty high proof, often over 120 proof (60% ABV), and it delivers a more intense flavor experience. For those who like a bolder taste, this is the way to go! Always be careful when you drink these, because they're really strong. On the other hand, we have Bottled in Bond. This is a specific designation that has a few strict requirements. First, the bourbon must be the product of one distillation season, meaning it was made within a single calendar year. Second, it must be aged in a federally bonded warehouse under government supervision for at least four years. Third, it must be bottled at exactly 100 proof (50% ABV). The Bottled in Bond Act of 1897 was originally created to ensure quality and authenticity in whiskey production. It's a guarantee that what's in the bottle is the real deal and that it meets certain standards. It provides consumers with a degree of assurance regarding the whiskey's origin, age, and production. To put it simply, barrel proof focuses on the unadulterated strength, while Bottled in Bond focuses on the assurance of quality. Both terms are good indicators of the quality you will receive. Also, barrel proof will be different from the proof it starts in the barrel, since the proof changes during the aging process. The proof in the barrel could be higher or lower depending on the environment, the temperature, and other factors.

C is for Char & Cooper

Now, let's talk about the letter 'C'! When it comes to bourbon, the char is a crucial element. Before bourbon is put into the barrels, the inside of the new, charred oak barrels is intentionally burned or charred. This charring process does a few key things: it caramelizes the wood sugars, which contributes to the sweet flavors you taste in the bourbon; it creates a layer that acts as a filter, removing some of the harsher compounds; and it allows for the spirit to interact with the wood, which helps it absorb flavor and color. The level of char, ranging from light to heavy, influences the final flavor profile. Heavy char (e.g., level 4) can result in bolder flavors, with more notes of smoke and spice. On the other hand, let's talk about the cooper. This person is the craftsman responsible for making and repairing those oak barrels. They play a vital role in bourbon production. Coopers are highly skilled, and they have to understand the nuances of wood, charring, and barrel construction to make sure the barrels are fit to age bourbon. It's a tradition that goes back generations. The cooper's skill ensures that the barrels are watertight, durable, and ready to impart their unique qualities to the bourbon. Without the work of coopers, there would be no bourbon. It is one of the most important jobs in the bourbon-making process. The selection of wood is critical, and cooperages often have to source their oak from specific forests to ensure quality and consistency. They have the knowledge and experience to identify the best wood for bourbon barrels. They use special tools and techniques to construct the barrels, including the process of bending the oak staves to form the barrel's shape. The process can take a long time, but the end result is well worth the time.

D is for Distillation & Draught

Alright, let's talk about 'D'! Distillation is the process where the fermented mash is heated to separate the alcohol from the other components. Bourbon typically undergoes a double distillation, first in a column still and then in a pot still. This process concentrates the alcohol and removes unwanted elements, resulting in a cleaner and purer spirit. The skill of the distiller plays a huge role in the end product. Each distillery will have its unique techniques and equipment. Another word is draught, which is the term used to describe a draft or a pour of bourbon. It's more of a casual term. It may be a single pour or a cocktail made using bourbon. So, if you're ever at a bar and you hear someone order a