Understanding the Production Process of Bourbon and Tennessee Whiskey in the United States _% ABV


Understanding the Production Process of Bourbon and Tennessee Whiskey in the United States _% ABV

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Original Title: An Understanding of the Production Process of American Bourbon and Tennessee Whiskey Yesterday, I wrote an article about the production process of single malt whisky with reference to "World Whisky Map" and "Malt Whisky Companion". Although not many people read it, several partners left messages in the background to express their support, which was very gratifying. Strike while the iron is hot. Today, I will make up an article about the production process of American bourbon whiskey and Tennessee whiskey. The first time I learned about American whiskey was when I saw it on TV in high school. At that time, CCTV 10 broadcasted a TV program called "Super Factory-Jack Daniels", which was a series of programs launched by National Geographic. Students who are interested can learn about it. Why are we talking about TV programs? Let's get down to business. Don't talk about gossip. Let's present a production flow chart. (***, rhyme!) Expand the full text According to the process described in the figure above, we will understand each step of making American whiskey in turn. 1. Raw material formula : In contrast to single-malt whisky, American whisky is made from a variety of grains in specific proportions, which vary from distillery to distillery. A variety of grains can make the style of whisky more changeable. Corn can provide rich and greasy sweetness. The content of corn in bourbon whisky should be at least 51%. Malted barley provides enzymes that convert starch to sugar. Rye provides flavor and acidity, and the higher the proportion of rye, the more pungent the final product. Wheat can bring a sweet and delicate effect. Wineries often use more than one grain formula. 2. Grind : Grind the grains separately without mixing them together. (Why not mix it? Tell you below) 3. Boil : It usually uses hard water containing many minerals, adds corn and boils it until it is close to boiling, then boils it in a pressure cooker or a pot without a top until it is gelatinized. Why don't you mix it when you grind it? Because rye and wheat tend to form lumps in the heat (this is probably pimple soup), wait until the temperature drops to 77 degrees Celsius before adding them. After boiling, cool the mixture to 63.5 degrees Celsius. Malted barley is then added in order to convert the starch into fermentable sugars. 4. Reflux acid sludge : At the end of the distillation, the residual acidic liquid is added into the fermentation tank, which can adjust the pH value during fermentation and avoid contamination by miscellaneous bacteria. The proportion of acid residue added will affect the proportion of sugar in the saccharification liquid, so the fresh style of bourbon whisky uses less acid residue, rotovap distillation ,rotary vacuum evaporator, and every bourbon whisky has the process of adding acid residue. 5. Fermentation The fermentation process takes up to three days and results in a liquid with an alcohol content of 5-6% ABV. Americans call this liquid beer, and Scots call it wash. Note: Each winery has its own yeast used in fermentation, which is unique or patented. (I don't know how to apply for a patent for yeast.) The factory will be guarded carefully, because the characteristics of yeast have a significant impact on the finished whisky, which can promote the development of flavor elements. 6. Distillation The beer is distilled in a single column rectifier horizontally spaced by perforated partitions (the stills look like the one pictured above), fed from the top, with hot steam introduced from the bottom. When the beer passes through the partition in the column still and meets the rising steam, the alcohol in the steam condenses into spirits with an alcohol content of about 55% ABV to 60% ABV. The acid sludge left at the bottom of the still will flow back to participate in the new fermentation. It is then subjected to secondary distillation, and the alcohol content of the distilled spirit is very important for the formation of flavor. According to the law, the alcohol content of new wine (white dog) should not be higher than 80% ABV. Most distillers collect new wine far below this standard. The lower the alcohol content, the fuller the character. With the increase of craft distillation, pot stills are now also used to produce bourbon whisky. Note: One of the steps of distilling Tennessee whiskey is to filter it in vats of maple charcoal to remove the pungent elements from the new wine. 7. Ripe Distilled new wine (called white dog by Americans) is added to heavily toasted oak barrels for aging. The capacity of this oak barrel is 200 liters, and only the inside of the barrel is baked to make it semi-carbonized. 8. Warehousing The warehouse has a long-term effect on the character of the new wine. The higher the temperature in the warehouse, the more active the interaction between the new wine and the oak barrel, while the lower the temperature in the warehouse, the slower the interaction. This means that the location, floor and building materials of the warehouse are very important to the formation of flavor. Similarly, the location of oak barrels in the warehouse also has an impact on flavor, so some wineries will periodically move oak barrels in turn to get a balanced degree of maturity. By law, the ripening process takes at least two years. The above is the production process of American Bourbon Whiskey and Tennessee Whiskey, which is presented to you in the form of pictures and texts. What we got today: 1. Production Process of Bourbon Whiskey and Tennessee Whiskey 。 2. Corn can provide whisky sweetness. If the sweet whisky is more obvious, the proportion of corn will be correspondingly higher. 3. The higher the proportion of rye. The more pungent the whisky produced. 4. Wheat can give whisky a sweet and delicate effect. 。 5. American whiskey mostly uses hard water with a high mineral content. 。 6. Corn Wheat, rye,jacketed glass reactor, barley, etc. Are ground separately. 7. The refluxed acid sludge can avoid the contamination of miscellaneous bacteria. 。 8. Whiskey distilleries in the United States will have their own unique yeast. 。 9. Americans call it fermented liquid. The Scots call it a wash. 10. No one calls it distilled new wine. white dog。 11. Tennessee whiskey needs to be filtered through maple charcoal. 。 ——END—— To learn more, please follow the WeChat official account of the same name! Return to Sohu to see more Responsible Editor:. toptiontech.com

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