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  1. #1
    The Boss
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    Northern CA
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    Let\'s look at the law, shall we?

    From the Code of Federal Regulations, Part 5 LABELING AND ADVERTISING OF DISTILLED SPIRITS, Sec. 5.22:

    " (1)(i) ``Bourbon whisky'', ``rye whisky'', ``wheat whisky'', ``malt
    whisky'', or ``rye malt whisky'' is whisky produced at not exceeding 160 deg.
    proof from a fermented mash of not less than 51 percent corn, rye,
    wheat, malted barley, or malted rye grain, respectively, and stored at
    not more than 125 deg. proof in charred new oak containers; and also
    includes mixtures of such whiskies of the same type."

    Am I to construe what I'm reading here as saying that a bourbon can consist of at least 51% of any of the mentioned grains?
    So A bourbon could consist of at least 51% rye, in lieu of corn?


    I've seen quite a few posts about what a "straight" bourbon is; the following relates to that subject:

    " (iii) Whiskies conforming to the standards prescribed in paragraphs
    (b)(1)(i) and (ii) of this section, which have been stored in the type
    of oak containers prescribed, for a period of 2 years or more shall be
    further designated as ``straight''; for example, ``straight bourbon
    whisky'', ``straight corn whisky'', and whisky conforming to the
    standards prescribed in paragraph (b)(1)(i) of this section, except that
    it was produced from a fermented mash of less than 51 percent of any one
    type of grain, and stored for a period of 2 years or more in charred new
    oak containers shall be designated merely as ``straight whisky''. No
    other whiskies may be designated ``straight''. ``Straight whisky''
    includes mixtures of straight whiskies of the same type produced in the
    same State."

    Cheers,

    Jim Butler
    Straightbourbon.com

  2. #2
    The Boss
    Join Date
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    Wait a minute, I get it.

    I made that post after about a 14 hour day. The word "respectively" eluded me for some reason.
    Bourbon has to be >= 51% corn, rye whiskey >= 51% rye, etc. That's really quite interesting, I was unaware that the same rule held for all these whiskey types.

    It's amazing what 8 hours of sleep can do for you!

    Cheers,

    Jim Butler
    Straightbourbon.com

  3. #3
    Connoisseur
    Join Date
    Aug 2000
    Location
    Bloomington, IN
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    784

    51%

    While it is not relevant to bourbon-only drinkers a similar 51% applies to tequila (you knew I'd sneak this in somehow, Jim). Tequila must be at least 51% blue agave (Weber variety) but the 'good stuff' (defined as anything I'd touch) is 100% blue agave. The remaining 49% (in brands like Cuervo Especial, for example -- the #1 seller but I won't drink it) is 49% cane sugar according to my sources.

    Okay, now we can go back to bourbon -- sorry for the digression into my other favorite spirit! Hmmm...wonder about 51% blue agave and 49% rye....




  4. #4
    The Boss
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    Re: 51%

    Greg,
    I have some hispanic neighbors who are almost as into tequila as I am into bourbon. I took a bottle of WT KY Spirit over and turned them on to it. A few weeks later, they invited me over for some tequila tasting. I had a few brands I cant remember the name of, but the one we heartily consumed was called "Herraduro" or some such, with a blue and silver label ... what's the story on that stuff? Smooth as glass, but went down too much like spring water for my tastes.
    That's why I try to avoid Coors while drinking beer -- it's like water with alochol in it. Next thing you know, you're talking out the side of your face and wondering how the hell you got there.

    Cheers,

    Jim Butler
    Straightbourbon.com

  5. #5
    Connoisseur
    Join Date
    Aug 2000
    Location
    Bloomington, IN
    Posts
    784

    Re: 51%

    Tequila Herradura is a very fine brand and I think each of their tequilas is excellent. They are all 100% blue agave. They also make El Jimador which is a very fine lower cost tequila. Compared to any Cuervo label I prefer Herradura in each class. The Reposado (slightly aged) is one of the bottles I brought back from Mexico this year. By the way this product is imported to the US by Sazerac -- so indeed some of the finest products in spirits come from Sazerac. (http://www.herraduratequila.com/)


  6. #6
    Enthusiast
    Join Date
    May 2001
    Location
    Las Vegas, Nevada USA
    Posts
    288

    Re: Wait a minute, I get it.

    But I thought "corn whisky" had to be 80% from corn? Was this somewhere else in the regs?


  7. #7
    **DONOTDELETE**
    Guest

    Re: Wait a minute, I get it.

    Same place. It's the upper limit. That is, 51% corn is needed for bourbon whiskey but if you go over 79% you can't call it "bourbon" anymore, you have to call it "corn whiskey".

    =John=
    <A target="_blank" HREF=http://w3.one.net/~jeffelle/whiskey>http://w3.one.net/~jeffelle/whiskey</A>

  8. #8
    The Boss
    Join Date
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    Location
    Northern CA
    Posts
    2,664

    The law


    You can view the regs here: <A target="_blank" HREF=http://www.straightbourbon.com/27cfr5.pdf>http://www.straightbourbon.com/27cfr5.pdf</A>

    Cheers,

    Jim Butler
    Straightbourbon.com

  9. #9
    **DONOTDELETE**
    Guest

    Re: Wait a minute, I get it.

    John,
    Corn whiskey has to be 80% corn but there is no upper limit to corn on bourbon. I know of one bourbon (actually it was two but one of the brands was sold to Buffalo Trace so they have changed the mash bill) that uses 83% corn 8% rye and 9% malt. As a matter of fact its high content of corn was used as a selling point in Japan.
    Mike Veach


  10. #10
    **DONOTDELETE**
    Guest

    Re: Wait a minute, whose pants are these?

    Mike are you talking about Old Charter?

    Linn Spencer

    Have Shotglass. Will Travel.

 

 

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