In 1964, congress defined Bourbon as a unique American cultural and historical product in need of protecting. 40 years later, most people still do not know exactly what Bourbon is, often confusing it with its historical parlance. That being said, once you understand the basic definition of Bourbon--or all American whiskeys for that matter--this tipple becomes easy to understand, and fun to appreciate.

1. BOURBON 101 presented by BEN SHELLHORN • SEPTEMBER 2011

2. INTRODUCTION TASTING GUIDE PART 1: BEER • Fermentation • Ingredients PART 2: BOURBON • Definition • Law • Distillation • Localization • Aging • Mash Bill CONCLUSIONS & QUESTIONS BOURBON

3. WHAT IS BOURBON? • American Whiskey • Mainly Corn • Aged in oak BOURBON

4. LEGAL DEFINITION • Must be a US product • Must be 51%+ corn • Aged-at least briefly-in new American oak • Distilled to no more than 160 proof • Introduced to oak at no more than 125 proof • Bottled at no less than 80 proof AGING & LABELING • Bourbon meeting the above requirements and aged 2 years, may be called STRAIGHT bourbon • Bourbon labeled Straight must label its age if less than 4 years • Labeled age must be the youngest bourbon in the mix • Blended bourbons may have artificial coloring & flavors LEGAL DEFINITION

5. INTERNATIONAL WHISKEY All bourbon is whiskey Not all whiskey is bourbon INTERNATIONAL PERSPECTIVE

6. DISTILLATION Starts with a fermented grain beverage (think beer) Fermented beverage is then “distilled” through a still (think boiled) Distilled beverage is purified/distilled again and aged in oak DISTILLATION PROCESS

7. DISTILLATION PROCESS

8. Start with Grain DISTILLATION PROCESS

9. Mill the grain DISTILLATION PROCESS

10. Create Mash DISTILLATION PROCESS

11. Ferment the Mash DISTILLATION PROCESS

12. Distill the Fermented Beverage DISTILLATION PROCESS

13. Result: Unaged Corn Whiskey DISTILLATION PROCESS

14. Age the Bourbon DISTILLATION PROCESS

15. Bottle the Bourbon DISTILLATION PROCESS

16. Bourbon gets its name from Bourbon County, KY However, no Bourbon is currently made in Bourbon County, due to the redrawing of county lines over time In 1964, Congress recognized Bourbon as a distinct cultural product LOCALIZATION / HISTORY

17. All American Whiskey is aged in charred new American oak. Can be aged for a short period of time (Hudson Whiskeys) or a longer period (Pappy Van Winkle 23 year) Oak barrels are often resold to Tequila, Rum or Scotch whisky makers. AGING

18. Mash bill is a top secret for master distillers. Generally, most bourbons are about 2/3 corn Rye Whiskeys must be 51%+ Rye Corn Whiskeys must be 80%+ Corn Remaining grains can be anything else MASH BILL

19. PRESENTATION BY BEN SHELLHORN SOURCES AMERICAN HOME BREWERS ASSOCIATION BREWERS ASSOCIATION CRAFTBEER.COM MORGUEFILE.COM WIKIPEDIA.ORG WILDWOOD BBQ TASTING NOTES BREUCKELEN GIN AVAILABLE ONLINE PART 1 (BEER): http://www.tinyurl.com/3ps8vvd PART 2 (BOURBON): http://www.tinyurl.com/3zcyxnz CONCLUSIONS