What is the difference between Bourbon and Whisky?
Where in the world? How provenance and location define Bourbon, Whisky and Whiskey.
The first major difference to note between Bourbon and Whisky (or Whiskey), is where these products are made. Bourbon is a distinctly American product and can only be made within the U.S. following strict regulations (the fact 'Jack Daniel's' whiskey is often controversially referred to as Bourbon, but is strictly-speaking 'Tennessee Whiskey', proves this point). Similarly, Scotch Whisky can only be produced and matured in the cask prior to bottling, in Scotland. Whiskey is the more global name given to the spirit produced in Ireland, the U.S. and other parts of the world (although in Canada and Japan, whisky is spelt without an 'e'). Sounds complicated? Read on.
What's in a name? Why Bourbon is called Bourbon.
Bourbon may have been around since the mid 1700s, but it was only in 1964 that the U.S. Congress passed a resolution recognising Bourbon as 'America's native spirit,' setting out clear legal, tax and certification rules for labelling this spirit. Before that, a lot of the details surrounding the naming of Bourbon are shrouded in myth. Does the name actually come from the French aristocratic House of Bourbon, or was it inspired by Bourbon Street in New Orleans, where the spirit was particularly popular in the 19th century?
Bourbon's origins can certainly be traced back to Bourbon County, Kentucky, which was established during the American Revolution as a gesture of gratitude to the French for their assistance. It was here that early distillers, such as Jack Daniel, first made their mark. After the Whiskey Rebellion of 1794 (a result of George Washington's taxes on alcohol distilleries to fund the War of Independence), new regulations were put in place. Interestingly, George Washington owned a distillery himself and was well aware of the costs involved in production. This allowed Bourbon production to thrive as a unique, inherently American spirit, shipped in large quantities down the Mississippi River in charred oak barrels.
However, according to Bourbon specialist historian Michael Veach, it's more likely Bourbon's origins derive from two French brothers who moved to Louisville in the 1800s and started shipping whiskey from Kentucky down the Ohio River to New Orleans, where it instantly became popular with the French immigrants there. As Veach describes it, 'they knew that if Kentuckians put their whiskey into charred barrels, they could sell it to New Orleans' residents, who would like it because it tastes more like Cognac.'
What's Bourbon made from?
A primary difference between Bourbon and whisky is their ingredients, and methods of production. Bourbon is made primarily from corn (historically more abundant and easier to grow in America - barley grew sparingly for the founding fathers, who discovered corn maize could be used as the main ingredient instead). Today, to qualify as Bourbon, the spirit must be made from a mash that is at least 51% corn, which gives it its signature sweetness and rich body. The remaining 49% can include other grains like wheat, rye or barley.
In contrast, a blend of grains can be used to make both whisky and whiskey, depending on the type. These grains are often 'malted', a combined process of soaking the grain in water until it starts to grow (often described as 'tricking' it into springtime), then drying it out on a malthouse floor. The best single malt Scotch whisky is made from malted barley, while Irish whiskey typically uses a combination of barley, corn and wheat.
Bourbon and whisky are both distilled spirits, but again differences in their production processes are significant. In the U.S., Bourbon must be distilled to no more than 160 proof (80% alcohol by volume, or ABV) and entered into the barrel for aging at no more than 125 proof (62.5% ABV). Other whiskies, like Scotch or Irish whiskey, have very different distillation methods and aging requirements, often resulting in a lower ABV.
A question of maturity; different barrels, different taste.
Additionally, Bourbon must be aged in new barrels (usually American white oak), which infuses it with flavours like vanilla or caramel, a sweet, spicy profile from the freshly charred wood, and a deep amber colour. Whisky, on the other hand, is more often aged in reused barrels (often previously used for sherry, wine, or Bourbon), allowing for very different flavour nuances. Scotch whisky generally has a greater variety of flavour profiles, depending on the region, ranging from smoky and peaty (as in Islay Scotch), the light and floral (exemplified in Lowland Scotch). With Bourbon, it's thought that charring the barrels was originally introduced as a method of not only sealing these vessels from leaking, but also because they had no access to peat and missed the smoky flavour.
By understanding the differences between Bourbon, Whisky and Whiskey, as well as the crucial role that casks play in shaping the final spirit, enthusiasts and investors can make more informed decisions. At London Cask Traders, we offer expert guidance in whisky cask investment, helping you find casks that not only have a certified heritage and provenance that appeals to enthusiasts, but also offer excellent potential for financial growth.