All whiskey is just not bourbon whisky as some individuals may think. Processed whiskys are one of a kind spirits that have their beginnings in the American moonshine industry that took place in the states of Tennessee and Kentucky during the 1800s and early 1900s. These geographical locations were once territories of the Old Dominion, in which the making of do-it-yourself brews was commonplace.

Bourbon whisky carries a unique character that comes from the corn percentages in the recipe. The recipe requires fifty-one to seventy-nine percent corn. Water is mixed with rolled or mashed grains and yeast which starts the process of fermentation. The fermented mash is then distilled to a spirit that is somewhere around 80 percent ethanol.

Furthermore, it is distilled 2 times and aged for at least 2 yrs in barrels crafted from charred oak. The result of this combination of unique processes is a woody, mellow blend of flavours. These flavors result in a taste that is definitely distinct from other kinds of spirits that are made through normal procedures.

In normal processes, elements of the above recipe are used, but there are lots of deviations which ultimately results in a sweeter flavored spirit. The ethanol volume percentage is also considerably different amongst the two spirits. Most types of standard whiskey are generally only 40 percent alcohol with respect to volume.

An identical recipe is also utilized in Tennessee spirits; nevertheless, its flavor has a different overtone as the spirits are distilled and then filtered through sugar maple charcoal, think Jack Daniels. These brews are quite famous in the states of Kentucky and Tennessee and tours through the various facilities in which they're manufactured is a popular attraction in such areas. You can easily see from many of the aforementioned facts that although the terms are typically used interchangeably, a significant difference exists between bourbon whisky and other spirits.