The whiskey called bourbon is distilled from a fermented mash composed at least 51% of what grain?

The heart of bourbon whiskey lies in its grain composition, specifically its reliance on corn. By federal mandate, for a whiskey to be legally classified as bourbon, its fermented mash must consist of at least 51% corn. This regulation was codified in 1935 after the repeal of Prohibition, ensuring a consistent product and reflecting a consumer preference for corn-heavy whiskeys that had developed over time.

The choice of corn as the primary grain for bourbon is rooted in American history and geography. When early European settlers arrived in the Americas, they brought distilling knowledge but found an abundance of native corn, or maize, which was already a staple crop cultivated by indigenous peoples. Corn was readily available, easy to grow, and contained high levels of carbohydrates, making it an ideal and economical grain for fermentation. This regional availability, particularly in Kentucky where bourbon largely originated, naturally led distillers to utilize corn in their whiskey production.

Corn's significant presence in the mash bill is crucial to bourbon's distinctive flavor profile. It imparts a characteristic sweetness, often contributing notes of caramel, vanilla, and butterscotch to the finished spirit. This natural sweetness, along with a creamy texture, helps balance other grains like rye, which adds spice, or wheat, which provides a softer touch. Over time, as bourbon ages in new charred oak barrels, the corn's sugars caramelize, further enriching the whiskey's complex flavors. The term "maize" is another name for corn, predominantly used in scientific, formal, and international contexts, while "corn" is most common in the United States.