Mellow Corn Straight Corn Whiskey | Bottled-in-Bond | 70cl | 50% ABV | Aged Corn Whiskey | Award Winning

Product Information

On August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 to be National Bourbon Heritage Month, commemorating the history of bourbon whiskey. [40] Notably, the resolution claimed that Congress had declared bourbon to be "America's Native Spirit" in its 1964 resolution. [40] However, the 1964 resolution did not contain such a statement; it declared bourbon to be a distinctive product identifiable with the U.S. (in a similar way that Scotch is considered identifiable with Scotland). [18] [41] The resolution was passed again in 2008. [41] The resulting clear spirit, called "white dog", is placed in charred new oak containers for aging. In practice, these containers are generally barrels made from American white oak. The spirit gains its color and much of its flavor from the caramelized sugars and vanillins in the charred wood. Straight bourbon must be aged at least two years, and blended bourbon must contain at least 51% straight bourbon on a proof gallon basis (i.e., most of the alcohol in the blend must be from straight bourbon). [66] The remainder of the spirits in a blended bourbon may be neutral grain spirits that are not aged at all. If a product is labeled merely as bourbon whiskey rather than straight or blended, no specific minimum aging period is prescribed – only that the product has been "stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers". [66] Bourbons gain more color and flavor the longer they age in wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation. Lower-priced bourbons tend to be aged relatively briefly. Even for higher-priced bourbons, "maturity" rather than a particular age duration is often the goal, as over-aging bourbons can negatively affect the flavor of the bourbon (making it taste woody, bitter, or unbalanced). [ citation needed] The difference between bourbon and corn whiskey is the percent of corn in the mash, and how (or whether) it is aged. Bourbons can be made with 80 percent or more corn in their mash, and there are even 100 percent corn bourbons on the market. The only difference is that those spirits are aged in charred new oak barrels--the one thing corn whiskey cannot be. Corn whiskey is an American liquor made principally from corn. Distinct from the stereotypical American moonshine, in which sugar is normally added to the mash, corn whiskey uses a traditional mash process, [1] and is subject to the tax and identity laws for alcohol under federal law. [2] Legal requirements [ edit ] By convention, moonshine is distilled in a pot still, made mostly of corn, and often includes sugar and other flavorings. The sugar is there to increase the alcohol content or ABV. The more sugar added to the mash, the higher the proof the distiller can get.

Fermented Mash - the mash once yeast is added and starts changing the available sugars to alcohol. This is the point in the process where the alcohol content is greatest. Barley also adds toasted notes to the finished whiskey, and flavors described as nutty, smoky, and chocolatey. The Magnum's smart design also means that this still can easily be changed from a fermenter to a still in about two minutes. It also includes both a water pump and a hydrometer. It really couldn’t be any easier. Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be – but is not required to be – called straight bourbon. [31] C.F.R. sec 5.40(a)". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved July 15, 2015.As whiskey ages in barrels, year over year, a small amount is lost. Those lost spirits are called “The Angel’s Share.” The term comes from the Scottish brewing tradition, which holds that any drop wasted is a tragedy. No matter how hard they worked to seal their barrels, a percentage of the whiskey disappeared. The longer the whiskey aged, the more tax was taken by the angels. Distillers now know that the first year’s tax averages 10 percent, and then 2 percent is taxed each year after. So, I got some corn whiskey. What do I do now?

Boon County White” corn is another favorite of corn whiskey distillers. It’s a dent corn developed from another variety known as “White Mastodon” by a Mr. James W. Riley, of Boon Country, Indiana in the 1870s. It is called a “triple threat” because it is great for eating fresh, roasting, and grinding. Edge, John T. The New Encyclopedia of Southern Culture: Volume 7: Foodways. University of North Carolina Press. p.128. As mentioned above, Heaven Hill’s Straight Mellow Corn Bottled-in-Bond Whiskey can be a nice sipping whiskey on a hot day. But since its first release in 1945, corn whiskey has come a long way. Mash Bill - some call this the “recipe.” It’s the percentage of the different grains that make up the mash--usually corn, with malted barley, rye, or wheat.

500 - Internal server error.

C.F.R. sec 5.22(l)(1)". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved June 21, 2013. Free Trade Agreement between the Government of the United States of America and the Government of the Republic of Chile" . Retrieved August 28, 2022. Once a bootlegger’s favorite, “Jimmy Red” corn was described as a “blood-red, flint-hard dent corn with a rich and oily germ.” As the story goes, the corn almost died with the last of the bootleggers. But two ears were salvaged from his cornfield and given to a local farmer, Ted Chewning, who liked to save seeds and revive heirloom plants. Jimmy Red corn is now a favorite for grits and whiskey. It has a nutty honey flavor, with hints of marzipan and cherry. Distilled Spirits Council 2013 Industry Review, New York City, February 4, 2014" (PDF). June 16, 2015. Archived from the original (PDF) on June 16, 2015 . Retrieved September 30, 2018.

Hudson Baby Bourbon Whiskey review at Spirits Review". Archived from the original on February 9, 2011 . Retrieved February 4, 2011. Unlike other American whiskey styles, corn whiskey is not required to be aged in wood. [2] If aged, it must be in either uncharred or previously-used oak barrels and must be barreled at lower than 125 proof (62.5% abv). In contrast, a whiskey distilled from a mash consisting of at least 80% corn in a charred new oak barrel would be considered bourbon. [4] [2] Aging is usually brief – six months or less – during which time the whiskey absorbs color and flavor from the barrel while the off-flavors and fusel alcohols are reduced. A variant called straight corn whiskey is also produced, in which the whiskey is stored in used or uncharred new oak containers for two years or more. Whiskeys produced in this manner and aged for at least four years can be designated bottled in bond if they meet additional requirements. Barrels - Charred New Oak - These are virgin barrels made of oak, for bourbon. Usually American White Oak is used, then charred to a variety of different levels ranging from 15 - 55 seconds.Tenth Ward Distilling makes a smoked corn whiskey with 80 percent smoked corn and 20 percent malted barley. Their grain is sourced locally from the Ripon Lodge Farm in West Virginia. With its butter and sweet corn notes mixed with campfires, it reminds one of mezcal or scotch. This is a whiskey worth sipping Corn whiskey is made from a mash of at least 80 percent corn and distilled to a maximum strength of 160 proof (80% alcohol by volume). [2] [3] After maturing, bourbon is withdrawn from the barrel and is typically filtered and diluted with water. It is then bottled at no less than 80 US proof (40% abv). [26] Although most bourbon whiskey is sold at 80 US proof, other common proofs are 86, 90, and 100. All " bottled in bond" bourbon is 100 proof. Some higher-proof bottlings are marketed as " barrel proof", meaning they have not been diluted or have been only lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon". [ citation needed] Make the tea (1 teabag per 1 cup of hot water) and chill in the refrigerator for at least two hours. Place ice cubes in your favorite highball or mason jar, pour over tea and whiskey, and gently mix in sugar to taste. Garnish with a sprig of mint.

a b c d "27 C.F.R. sec 5.22(b)(1)(i)". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved June 21, 2013. Canada Food and Drug regulations, C.R.C. C.870, provision B.02.022.1". Laws.justice.gc.ca. Archived from the original on January 6, 2011 . Retrieved December 14, 2011. For many, this step is the most intimidating. It usually involves heat and water and yes, it results in moonshine. If you are interested in making your own moonshine but too scared to use a traditional distiller, an air still can be a great first step.

 How to Do Cuts and Fractions

a b "27 C.F.R. sec 5.40". Ecfr.gov. Archived from the original on March 18, 2018 . Retrieved July 15, 2015. a b "Statute 78" (PDF). September 24, 2015. Archived from the original (PDF) on September 24, 2015 . Retrieved September 30, 2018. USTR Signs Wine and Distilled Spirits Continuity Agreements with the UK". Office of the United States Trade Representative . Retrieved August 28, 2022. The rule of thumb for running a still is to start with the temperature low and slow and then increase if necessary. The Magnum Still has a built-in thermometer to make monitoring your temperature easy.