Simple Differences Between Bourbon & WhiskeyOctober 27, 2020
Flavor Profiles in BourbonNovember 12, 2020
To be considered a US produced Bourbon from Kentucky, the bourbon must be placed in a brand new, charred, American oak barrel and aged for at least two years. In fact, it is only in Kentucky that Bourbon is required to be made this way. Bourbon is known to also be aged in lesser known oaks such as Oregon Oak and Mizunara Oak. Oregon oak is known to have higher tannins which requires a longer period to season. Once seasoned however, notes of molasses hit first with hints of smoky cloves, coffee grounds, and dark fruited jams. Mizunara Oak is known as Japanese oak as it native only to Japan. These oak trees are harder to source as they take at least 200-500 years to grow or to even be considered for barrel making. Unique in flavor, these barrels elude notes of sandalwood and incense into the bourbon or whiskey they age.