Welcome to The Bourbon Flight’s Bourbon 101 Dictionary—your go-to guide for understanding the language of bourbon.
Whether you’re a seasoned connoisseur or just beginning your journey into America’s native spirit, this collection of essential terms will help you navigate the rich and complex world of bourbon with confidence. From mash bills to maturation, char levels to chill filtration, we break down the key terminology every bourbon lover should know.
Pour a glass, explore the definitions, and deepen your appreciation for this timeless whiskey.
Term / Meaning
A
ABV (Alcohol by Volume): The percentage of alcohol in a bourbon, typically ranging from 40% to 60%.
Age Statement: The declared minimum number of years the bourbon has been aged in oak barrels before bottling
American White Oak: The primary wood used for bourbon barrels, known for its ability to impart rich flavors.
Angel’s Share: The portion of bourbon that evaporates during aging in the barrel.
B
Backset: The liquid residue left in the still after distillation, which is reused in the next mash to aid fermentation.
Barrel Char: The level of charring inside the barrel, which influences the bourbon’s flavor and color.
Barrel Proof: Bourbon bottled without dilution after aging, resulting in a higher proof.
Blend: A whiskey created by mixing different whiskeys or spirits to achieve a specific flavor profile.
Bottled-in-Bond: A bourbon aged at least four years, bottled at 100 proof, and produced under U.S. government regulations.
Bourbon: A whiskey made in the U.S. from at least 51% corn, aged in new charred oak barrels, and distilled to no more than 160 proof.
Bung: A round stopper, usually wooden, used to seal the opening (bunghole) of a whiskey barrel.
C
Cask: A wooden container, often oak, used for aging whiskey and other alcoholic drinks, influencing their flavor.
Char/Charring: The process of partially burning the interior of a barrel to enhance whiskey’s flavor.
Chill Filtration: A process that removes certain fatty acids and compounds from bourbon before bottling to prevent cloudiness.
Cooper / Cooperage: A cooper is a craftsman skilled in making and repairing barrels. A cooperage is the workshop or facility where barrels are produced and maintained.
Corn: A cereal grain native to North America, used as the primary ingredient in bourbon, comprising at least 51% of its mash bill.
Corn Whiskey: A whiskey made with at least 80% corn, which does not require aging in new charred oak barrels.
D
Distillation: The process of heating a fermented mash to separate alcohol from water and other compounds.
Distiller/Distillery: A distiller is a person or company that produces whiskey. A distillery is the facility where whiskey is made.
Doubler: A secondary copper still used in whiskey production to increase purity and refine the spirit’s taste.
Double Oaked: Bourbon that has been aged in a second new charred oak barrel for additional flavor.
Dripper: A small hole or notch in the barrel that allows bourbon to seep through, impacting aging.
E
Entry Proof: The proof at which bourbon is placed into barrels for aging.
Ethanol: The type of alcohol found in bourbon, created during fermentation.
Expression: A variation of a whiskey produced by altering ingredients, aging time, distillation techniques, or other production factors.
F
Fermentation: The process in which yeast converts sugars into alcohol.
Finish: The lingering flavors after swallowing a sip of bourbon.
Finger: A measurement of whiskey volume in a glass, roughly equal to the width of a person’s finger.
Flavored Whiskey: Whiskey with added natural flavors, such as honey or cinnamon, not considered true bourbon.
G
Grain Bill (Mash Bill): The mixture of grains used in bourbon production, which must be at least 51% corn.
Grain Whiskey: Whiskey made primarily from grains other than corn, such as rye, barley, or wheat.
H
High Rye Bourbon: A bourbon with a higher percentage of rye in the mash bill, resulting in a spicier flavor.
Hogshead: A larger type of whiskey barrel, often used for aging.
L
Lincoln County Process: A charcoal-filtering method used for Tennessee whiskey but not required for bourbon.
Long Finish: A bourbon that leaves lasting flavors on the palate.
M
Mash Bill: The recipe of grains used to produce bourbon.
Master Distiller: A title given to individuals with extensive expertise in whiskey production, such as Master Distillers or Master Blenders.
Maturation: The aging process of bourbon in barrels, allowing it to develop flavors.
Moonshine: Unaged or illegally produced whiskey, often high in proof.
N
Neat: Bourbon served without ice or mixers.
Nose: The aroma of bourbon before tasting.
Nosing: The process of identifying a whiskey’s aroma by sniffing it before tasting.
P
Palate: The range of flavors detected when tasting whiskey, influenced by ingredients, aging, and distillation.
Proof: The alcohol content of bourbon, calculated as twice the ABV.
Pot Still: A type of distillation apparatus used for small-batch whiskey production.
R
Region: A geographic area known for producing a specific style of whiskey, which can influence its characteristics.
Reserve: A non-regulated term often used by distillers to suggest a premium bourbon.
Rickhouse (Rackhouse): A storage building where barrels are aged.
Rye Whiskey: A whiskey made from at least 51% rye, known for its bold and spicy character.
S
Single Barrel: Whiskey that comes from a single cask rather than being blended from multiple barrels.
Small Batch: A bourbon made from a select number of barrels, typically in limited quantities. 15 to 150 barrels per batch is typical.
Sour Mash: A process where some of the previous fermentation’s mash is reused to maintain consistency.
Straight Bourbon: Bourbon aged for at least two years, with no added colors or flavors.
Sweet Mash: A process that uses fresh ingredients for each batch.
T
Tannins: Natural compounds from the oak barrel that contribute to bourbon’s mouthfeel and dryness.
Tasting Notes: Descriptive terms used to convey the flavors and aromas of bourbon.
Tater: A slang term for someone who follows whiskey trends blindly, often overpaying for hyped bottles.
Thumper: A type of still, also known as a doubler, used to refine and increase the proof of distilled whiskey.
Toasted Barrel: Bourbon that has been finished in a lightly toasted barrel for added depth.
Tun: A large container, typically made of wood or stainless steel, used for mixing ingredients during whiskey production.
W
Wheated Bourbon: A bourbon that uses wheat instead of rye as the secondary grain, resulting in a softer, smoother profile.
Whiskey: A broad category of distilled grain spirits, including bourbon, rye, and Scotch.
Y
Yeast: A microorganism that converts sugars into alcohol and carbon dioxide, playing a crucial role in fermentation for bourbon.
