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The Kitchen & The Speakeasy
Single Barrel, Small Batch and Small Scale Bourbon
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<blockquote data-quote="glpease" data-source="post: 195874" data-attributes="member: 18"><p>Turns out this isn't quite the case. Bourbon is legally defined as a whiskey made in the US from a grain mash containing at least 51% corn, aged, however briefly, in new, charred oak barrels, and bottled at 80˚proof, or higher. There are some other technical requirements regarding minimum and maximum proof at distillation, and so on, and when age declarations are mandatory. I don't think this has always been true, and that at one time, whiskey had to come from Kentucky to be labeled as Bourbon, but it is the current legal definition within the US. </p><p></p><p>I'm not sure whether the filtering that takes place with Tennessee whiskey disqualifies it as a bourbon or not, according to US laws, but the end result is certainly different enough that it deserves its own classification, and NAFTA allows it to be classified as Bourbon Whiskey. (Not that NAFTA should have a vote in the matter...)</p></blockquote><p></p>
[QUOTE="glpease, post: 195874, member: 18"] Turns out this isn't quite the case. Bourbon is legally defined as a whiskey made in the US from a grain mash containing at least 51% corn, aged, however briefly, in new, charred oak barrels, and bottled at 80˚proof, or higher. There are some other technical requirements regarding minimum and maximum proof at distillation, and so on, and when age declarations are mandatory. I don't think this has always been true, and that at one time, whiskey had to come from Kentucky to be labeled as Bourbon, but it is the current legal definition within the US. I'm not sure whether the filtering that takes place with Tennessee whiskey disqualifies it as a bourbon or not, according to US laws, but the end result is certainly different enough that it deserves its own classification, and NAFTA allows it to be classified as Bourbon Whiskey. (Not that NAFTA should have a vote in the matter...) [/QUOTE]
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