Few beverages have as rich a heritage and as complicated a chemistry as bourbon whiskey, often called 'America's spirit.' Known for its deep amber hue and robust flavors, bourbon has captured the hearts of enthusiasts across the country.
is determined by this step. The bourbon gets all its amber color during the aging process.
Bourbon may rest in the barrel for several years. During the summer, when the temperature is hot, the distillate can pass through the inner charred layer of the barrel. The charred wood acts like a filter andsome of the chemicals before the distillate seeps into the wood. These chemicals bind to the charred layer and do not release, kind of like a water filter.
Under the charred layer of the barrel is a"red line," a layer where the oak was toasted during the charring process of making the barrel. The toasting processdissolves the sugarsDuring the cold winter months, the distillate retreats back into the barrel, but it takes with it these sugars, tannins and lignin byproducts from the wood, which enhance the flavors.
," which shows how far into the wood the distillate penetrated. The type of oak barrel can have a profound effect on the final taste, along with the barrel's size and how charred it is.. Ethyl alcohol and water in the distillate evaporate out of the barrel, and the humidity in that part of the rickhouse plays a big role.
Lower humidity often leads to higher-proof bourbon, as more water than ethanol leaves the barrel. In addition, air enters the barrel, and oxygen from the air reacts with some of the chemicals in the bourbon, creating new flavor chemicals. These reactions tend to
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