The Chemistry Behind the Character of Bourbon, Scotch and Rye (whiskey, bottle)

[nifear]

Whiskeys have long captivated the senses of connoisseurs, whether with smokiness and a whiff of vanilla or a spicy character with hints of caramel, and now, the emerging chemistry of "brown spirits" is proving that they have distinct chemical signatures to match the complex combinations of grains, barrels, aging and other factors that yield the liquid gold poured into each bottle.

The chemistry behind the character of bourbon, scotch and rye

[biggunsmallbrains]

Interesting article. I suppose that each still greatly influences the chemical fingerprint of each distillery since most distilleries only use a still or two. It is pretty amazing the complexity of whiskies given that they only have a few ingredients. I never even thought about bacteria and fungi being introduced from the barrel influencing the spirit. I'll appreciate that sip a little bit more next time now.

[OpenD]

Interesting, but I think the major notes of identity clearly come from the different formulations of the three major whiskies listed. To consider the grossest elements:

Bourbon whiskey mash is 51% corn, by law, and the whisky has to be aged in virgin white oak barrels.

Scotch whisky mash is 100% barley, by law, but the aging can be in done whatever barrels they wish, quite commonly used American bourbon barrels.

American Rye whiskey mash is 51% rye, by law, and must be aged in new oak barrels

There are other details, but those are enough to make the three spirits quite distinct from each other to a practiced taster.

[MyTarge13]

I raise my glass and toast the wonders of chemistry for allowing us this wonderful nectar! (I am drinking Pendleton 1910 Rye).

[OpenD]

Originally Posted by MyTarge13

I raise my glass and toast the wonders of chemistry for allowing us this wonderful nectar! (I am drinking Pendleton 1910 Rye).

I honestly don't know how they are allowed to use that name, because it implies that it is older than it really is. It's aged 12 years, not 97.

[PJSaturn]

Originally Posted by OpenD

I honestly don't know how they are allowed to use that name, because it implies that it is older than it really is. It's aged 12 years, not 97.

This explains the name:


Widely known as "the Cowboy Whisky", Pendleton Whisky was created to honor the bold spirit and independence of the American cowboy and celebrate the tradition of the Pendleton Round-Up, one of the most prestigious rodeo events in the world. Pendleton 1910 pays homage to the year of the first Pendleton Round-Up and comes packaged in a intricately embossed bottle featuring the event's famous bucking horse logo.

Source: Hood River Distillers "Pendleton 1910" 12 Year Old Canadian Rye Whisky (750ml)

.

[OpenD]

Originally Posted by PJSinger

This explains the name:

Oh, I understand why the name was chosen. I just don't understand why the Feds allowed it, since they're so fussy about how bottles are labeled regarding age.

For example, if a whisky is a blend of a 12 year old and a 14 year old, it can only be labeled as a 12 year old. The youngest age is what goes on the label.

And bourbon that is labeled as "straight" must be aged at least two years, and if aged 2, 3 or 4 years must say that on the label.

And yes, they have the legal right to decline to approve a name being used, or to require label changes.