Alcohol Labeling Regulations Chapter 9

Standards of Identity

• The US government sets standards for whiskey in the Code of Federal Regulations, Title 27, Part 5, Paragraph 22
• The Alcohol and Tobacco Tax and Trade Bureau (TTB) enforces these standards and approves labeling

Defining Whiskey

• Whiskey is a distillate made from a fermented mash of grain
• Final distillation must be to less than 190 proof (95% ABV)
• Whiskey must be stored in oak containers to gain flavor, aroma, and color
• Bottled at no less than 80 proof

Defining Whiskey Classes

• Two classes of whiskey: corn whiskey and bourbon, rye, wheat, malt, and rye malt whiskeys
• Bourbon, rye, and wheat whiskeys must be:
  • Distilled to less than 160 proof
  • Aged in charred new oak containers
  • Made from a mash of at least 51% of the main grain (e.g., corn for bourbon)

Defining Straight Whiskey

• Straight whiskey is whiskey that:
  • Conforms to the standards above
  • Is stored in oak containers for at least 2 years
• Labeling regulations require:
  • Age statement if the youngest whiskey is under 4 years old
  • No additives other than pure water

American Whiskey

• American whiskey (bourbon, rye, etc.) is:
  • Distilled from a fermented grain mash of at least 51% of the main grain
  • Distilled to less than 159 proof
  • Aged in charred new oak barrels
  • Bottled at no less than 80 proof
  • Not colored, flavored, or adulterated

Straight Bourbon Whiskey

• Straight bourbon whiskey is all aged whiskey from one distiller, at least 2 years old
• Bottled-in-bond bourbon is:
  • At least 4 years old
  • Bottled at 100 proof
  • Has no additives other than pure water
  • Labeled as the product of one distillery and made by one master distiller in one distilling season

Types of Whiskey

• Traditional bourbons:
  • Made with corn, rye, and barley
  • Spicy, fiery, powerful flavor
• Wheated bourbons:
  • Made with corn, wheat, and barley
  • Smoother, softer flavor
• Tennessee whiskey:
  • Made with corn, rye, and barley
  • Employs Lincoln County process (pre-aging charcoal "mellowing")
  • Sweet, smooth flavor with big corn character
• Rye whiskey:
  • Made with at least 51% rye
  • Spicy, herbal, grassy flavor

Innovations in Bourbon

• Advances in:
  • Corn quality
  • Still chemistry
  • Warehouse construction and management
  • Wood management
• All made with a majority of one grain, all distilled to roughly the same proof, all aged in the same new charred oak barrels

The Mashbill

• Ratios in the mash bill affect flavor
• Increase the base grain, and bourbon becomes sweeter, while rye becomes spicier
• Tweak the small grains to change flavor profiles

Yeast

• Use of different yeast or running it at a different temperature affects esters from fermentation
• Bourbon distillers are particular about their yeasts and preserve the strains

Barrel

• Distillers are specific about the wood in their barrels
• Advances in wood science lead to changes in barrel making, such as toasting the heads

Warehouse

• Warehouse design and location affect aging
• Ironclad warehouses have good air circulation and temperature shifts
• Stone and brick warehouses have less air movement and are generally lower
• Seasonal changes bring oxygen into the barrel, creating oxidation and aldehydes

The Whiskey Team

• Distillers and warehouse managers have a lot of input on whiskey production
• They serve as the whiskey's memory, keeping traditions and ensuring quality

Tennessee Whiskey

• "Lincoln County process" involves filtering the unaged spirit through 10ft of hardwood charcoal
• Both Jack Daniel's and George Dickel do everything necessary to be labeled as "straight bourbon whiskey"

Resurgent Rye

• Rye whiskey was nearly extinct but is now gaining popularity
• Rye has a hot herbal rush and a bitter, oily flavor

This quiz covers the government standards of identity for distilled spirits, specifically whiskey, as outlined in the Code of Federal Regulations and enforced by the TTB.