Kentucky Bourbon Trail Lingo

Kentucky Bourbon Trail Lingo
LEARN TO SPEAK “BOURBON”

Kentucky Bourbon Trail Lingo, as an added perk,
taught us a new language – speaking bourbon!
And to make sure you’re fully in the loop with your guides’ conversations,
I’ve created a handy glossary of terms… think of it as your own personal Bourbon Lingo Dictionary!

Kentucky Bourbon Trail Lingo Dictionary defines some new and unfamiliar terms.
Angel’s Share: You’ll come across that term in every rickhouse (the warehouses where they keep the barrels) you visit. It’s called the Angel’s Share and it refers to the amount of distilled spirits that evaporate into the air from each barrel as the whiskey matures. The barrels are made of porous wood, so they expand and contract with the changing seasons. The amount that escapes depend on factors like barrel size, environmental conditions, and where it’s placed in the rickhouse. Now you know why angels always soar high above us!

Barrel Stave: One of the slim pieces of American white oak wood with a tapered edge that interlocks to form a barrel perfect for maturing delicious bourbon without any leakage.

Batch / Batching: A group of Bourbon barrels that are combined together before being bottled.

Beer AKA Distiller’s Beer: Beer, also known as distiller’s beer, is made by fermenting grains before being used for distillation. When it comes to bourbon or other whiskeys, the fancier term used is ‘Distiller’s Beer.’

Bottled-in-Bond: The Bottled-in-Bond Act of 1897 was put into effect to safeguard the purity and authenticity of aged spirits in the United States. At that time, unscrupulous sellers and bootleggers were doctoring up moonshine and other unaged spirits with artificial colors, flavors, and even dangerous chemicals to pass them off as legitimate drinks. In order to ensure consumers were getting high-quality products, the Bottled in Bond designation was introduced. This label guaranteeing the spirit’s excellence is only given out if certain criteria are met:
– The spirit must be distilled in a single season by one distillery (either January-June for spring or July-December for fall).
– It must then mature in a U.S. bonded warehouse for at least four years.
– Finally, it must be bottled at 50% ABV (Alcohol-By-Volume). This way, customers can trust that they are purchasing a genuine and carefully crafted spirit.

Kentucky Bourbon Trail Lingo Dictionary…
Cask Strength: Is also known as barrel proof or barrel strength, refers to a type of Bourbon that is bottled without being watered down. It is the purest and most potent form of the spirit, with no dilution or alteration before it hits the bottle.

Cooper: Is a skilled craftsman who specializes in making and repairing barrels. They take great care in selecting high-quality wood staves, ensuring they fit together perfectly, and choosing the right grain orientation and level of charring for the interior of the barrels. All of these factors contribute to the unique flavor profile of each individual barrel.

Cooperage: Is the artistry behind creating barrel staves that are not only functional but also add their own special touch to the final product.

Devil’s Cut: The term coined by Jim Beam, refers to the liquid that is lost when it gets absorbed into the barrel during aging. This process adds depth and complexity to the bourbon, making each sip truly unique.

Distillation: This is at the heart of creating any type of alcohol. It involves heating a liquid until it evaporates and then capturing and condensing those vapors back into a purer form. This process separates liquids from solids and isolates select components within a liquid.

Fermentation: Another key element in producing bourbon. During this natural process, yeast converts sugars into alcohol, giving our favorite spirit its signature kick.

Kentucky Bourbon Trail Lingo Dictionary…
Mash bill: Simply put, it’s what gives each Bourbon its distinct character. A mash bill refers to the blend of grains used in making Bourbon; by law, it must contain at least 51% corn.

Mash (Sour): Like a sourdough bread starter, a sour mash is created when a portion of the previously used mash is used to begin a fresh batch souring the fresh batch.

Master Distiller: The Master Distiller is responsible for the overall production of our products. They carefully choose which products to make and oversee every step of the process, from start to finish. This includes deciding on the flavor profile that goes into each bottle. 

Master Taster: Assisting the Master Distiller is the Master Taster, who helps oversee production by regularly tasting the barrels and selecting ones that meet our high standards. This is a crucial role in ensuring that only the best spirits make it into each batch.

Maturation: Once the spirits have been distilled, they are placed in oak barrels to mature. This process, known as maturation, takes place after distillation and plays a significant role in developing the final flavors of our spirits.

Rickhouses: Rickhouses are where bourbon barrels are stored. These warehouses are carefully designed to allow air circulation and are not temperature-controlled. This means that barrels are subject to the local climate’s natural fluctuations, which ultimately contribute to the unique taste of our bourbon.

Kentucky Bourbon Trail Lingo Dictionary…
Single Barrel: Pride is taken when bottling each batch of bourbon from a single barrel. Each barrel has its own distinct flavor profile, making every bottling a one-of-a-kind experience. You can often find these labeled at your local liquor store with details such as ‘Buffalo Trace barrel 102.’

Small Batch: Refers to a limited number of barrels, usually ranging from 2 to 200, that are combined together. 

Straight Bourbon: This type of spirit is matured in new oak barrels that have been charred for a minimum of two years. No artificial color or flavors are added during the aging process.

White Dog: The clear liquid that is produced before the bourbon is aged, straight out of the stills.

Wort / Wash: The liquid portion of the mash where some distilleries drain off the liquid, ferment, then distill just the wort or wash.

So that pretty much covers the basics of what you need
to know about speaking this unique “bourbon” lingo.
You’ll be able to join in on conversations with tour guides and sound like a pro.
Unlike our experience, where we were constantly giving each other confused looks and shrugging our shoulders. Ha-Ha!

TABLE OF CONTENTS:

The KENTUCKY BOURBON TRAIL®
Kentucky Bourbon Trail ROADMAP.
Bourbon Trail DAY-BY-DAY ITINERARIES.
For those that want to know BOURBON TRIVIA.
What is the proper way to SAVOR BOURBON?
Exciting POINTS of INTEREST to explore.
Kentucky Bourbon Distillery PHOTO GALLERY.
Louisville Kentucky PHOTO GALLERY.
Kentucky Points-of-Interest PHOTO GALLERY.