Bourbon, once a niche spirit that was primarily enjoyed by a select group of enthusiasts, has now become a mainstream commodity with an ever-increasing market value. In recent years, there has been a significant increase in the hype and market manipulation surrounding bourbon, which has led to inflated prices and an increasingly competitive landscape.
One of the most significant factors contributing to the current hype and market manipulation of bourbon is the growing interest in rare and limited-edition bottles. Distilleries have caught on to this trend and have started releasing limited-edition batches, often with eye-catching packaging and unique flavor profiles. While these limited editions are often of high quality, the limited availability and high demand have led to inflated prices and a feeding frenzy among collectors and enthusiasts.
Another factor contributing to the current state of the bourbon market is the secondary market. Bottles of highly sought-after bourbon are often sold on auction sites or private sales, with prices reaching well above their retail value. This secondary market has created a lucrative opportunity for those who are willing to buy and sell these bottles for a profit, leading to further price inflation.
While it's true that some bourbons are exceptional and worthy of the hype, many are not. This can lead to disappointment and disillusionment among consumers who are hoping to taste the next big thing. Additionally, the hype and market manipulation can create a sense of exclusivity and elitism within the bourbon community, which can be off-putting to those who are new to the spirit.
It's essential to remember that while bourbon is a great spirit, it's still just a spirit. It's important to approach it with an open mind and to focus on the taste and enjoyment of the whiskey, rather than the hype or price tag. There are still many high-quality bourbons available at reasonable prices that are well worth trying.
While the current hype and market manipulation surrounding bourbon can be frustrating, it's important to approach the spirit with a level head and to focus on the taste and enjoyment of the whiskey rather than the hype. There are still many great bourbons available that are well worth trying, and it's important to remember that the bourbon community should be inclusive and welcoming to all, regardless of their level of experience or the bottles they choose to collect.
Some backstory
Bourbon is a distinctly American spirit that has gained worldwide recognition and appreciation. To be classified as bourbon, a whiskey must follow a specific set of rules and regulations. Here are the key rules of what it means to be classified as bourbon:
-
Made in the United States: Bourbon must be made in the United States. This requirement is essential to bourbon’s designation as a uniquely American spirit.
-
Made from at least 51% corn: Bourbon must be made from a mash bill (a mixture of grains used to make whiskey) that contains at least 51% corn. Other grains commonly used in bourbon production include rye, wheat, and barley.
-
Aged in new, charred oak barrels: Bourbon must be aged in new, charred oak barrels. This requirement gives bourbon its distinctive flavor and color. The use of new barrels ensures that the whiskey takes on the flavors of the wood, while the charring process imparts additional smoky and caramelized notes.
-
Distilled to no more than 80% alcohol by volume (ABV): Bourbon must be distilled to no more than 80% ABV (160 proof). This helps preserve the natural flavors and aromas of the whiskey.
-
Entered into the barrel at no more than 62.5% ABV: Bourbon must be entered into the barrel at no more than 62.5% ABV (125 proof). This ensures that the whiskey has the proper strength and balance of flavors as it ages.
-
Aged for at least two years: Bourbon must be aged for a minimum of two years to be classified as straight bourbon. However, many bourbons are aged for much longer periods of time, often between 6 and 10 years.
-
Bottled at no less than 40% ABV: Bourbon must be bottled at no less than 40% ABV (80 proof). This ensures that the whiskey has a consistent quality and taste.
In addition to these rules, bourbon must also meet other standards and regulations established by the Alcohol and Tobacco Tax and Trade Bureau (TTB), including requirements for labeling, bottling, and production methods.
By following these rules, distillers can create a whiskey that is truly unique and flavorful, and that represents the best of American craftsmanship and tradition. Whether you’re a seasoned bourbon aficionado or just beginning to explore the world of whiskey, understanding the rules and regulations of bourbon can help you appreciate and enjoy this iconic American spirit even more.
Bourbon is a type of whiskey that is predominantly produced in the United States, specifically in the state of Kentucky. It is made from a mash of grains that includes at least 51% corn, with the remainder typically being made up of rye, wheat, and barley. The whiskey must be aged in new, charred oak barrels and distilled to no more than 80% alcohol by volume (ABV), among other regulations.
The history of bourbon dates back to the late 18th century, when Scottish, Irish, and English settlers in Kentucky began distilling whiskey using local grains such as corn. Bourbon takes its name from Bourbon County, Kentucky, which was named after the French House of Bourbon, which included kings Louis XIV, XV, and XVI.
The production of bourbon has been influenced by various factors throughout history, including Prohibition in the 1920s and 30s, which led to the closure of many distilleries and a decline in the popularity of bourbon. However, after World War II, bourbon experienced a resurgence in popularity, and today it is a widely recognized and highly respected type of whiskey.
Mash Bills
The mash bill is the recipe of grains used to make bourbon. The main grains used in bourbon are corn, rye, wheat, and barley. The percentages of each grain used in the mash bill can vary, and this affects the flavor profile of the bourbon.
Bourbons with a higher percentage of corn in the mash bill tend to be sweeter and have a smoother finish. This is because corn is a starchy grain that produces a lot of sugar during the mashing and fermentation process. Examples of bourbons with a higher corn content are Maker's Mark and Jim Beam.
Bourbons with a higher percentage of rye in the mash bill tend to be spicier and have a more pronounced flavor profile. This is because rye is a drier grain that produces less sugar and more spice during the mashing and fermentation process. Examples of bourbons with a higher rye content are Bulleit and Wild Turkey.
Bourbons with a higher percentage of wheat in the mash bill tend to be softer and have a smoother mouthfeel. This is because wheat is a softer grain that produces fewer tannins and less spice during the mashing and fermentation process. Examples of bourbons with a higher wheat content are Maker's Mark 46 and Old Fitzgerald.
Barley is typically used in small amounts in the mash bill to aid in the fermentation process and add a malty flavor to the bourbon. It is not typically a dominant grain in the mash bill.
The mash bill is one of the key factors that differentiate one bourbon from another and is an important consideration for both producers and consumers.
Bourbon and rye are two different types of whiskey, and the main difference between them lies in the mash bill, which is the combination of grains used to make the whiskey.
Bourbon must be made with a mash bill that contains at least 51% corn, while rye must be made with a mash bill that contains at least 51% rye. The remaining grains used in the mash bill can vary, but they typically include malted barley and either wheat or rye for bourbon and rye, respectively.
Due to the difference in mash bills, bourbon tends to have a sweeter, smoother taste with notes of caramel, vanilla, and oak, while rye has a spicier, more robust flavor with notes of pepper, cinnamon, and cloves.
Additionally, bourbon is often aged in charred new oak barrels, which gives it a distinct flavor profile, while rye is often aged in used barrels, which allows more of the grain flavor to come through in the final product.
