{"id":54545,"date":"2024-03-07T11:47:48","date_gmt":"2024-03-07T11:47:48","guid":{"rendered":"\/blog\/post\/what-is-bourbon-made-from\/"},"modified":"2024-03-11T09:24:35","modified_gmt":"2024-03-11T09:24:35","slug":"what-is-bourbon-made-from","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/","title":{"rendered":"What is bourbon made from"},"content":{"rendered":"

Bourbon<\/span><\/a> is <\/span>the <\/b>classic American whiskey, distinguished by its specific production requirements and geographic origins.\u00a0<\/span><\/p>\n

To be legally labeled as bourbon, the spirit must adhere to several criteria, namely that it must be made in the United States (not just Kentucky), be distilled to no more than 80% ABV, matured in new, charred oak barrels, and have no additives other than water.<\/span><\/p>\n

Its mashbill must also be at least 51% corn. In this article, we\u2019ll explain what bourbon is made from, why corn is so important, as well as covering the roles of water, yeast, and wood. After all, it\u2019s these strict guidelines that help ensure that bourbon maintains its distinctive character, differentiating it from other types of whiskey.\u00a0<\/span><\/p>\n

If you like your American whiskey, be sure to check other recent articles on the <\/span>distilling tradition of bourbon and rye<\/span><\/a> and <\/span>Is Jack Daniel\u2019s bourbon?<\/span><\/a>\u00a0<\/span><\/p>\n

\"Heritage

These are actually heritage corn varieties from the Oxford Artisan Distillery. But it’s a striking image, no?<\/p><\/div>\n

The grains that make bourbon: corn<\/b><\/h3>\n

Bourbon history is intertwined with the agricultural practices of early American settlers, particularly in Kentucky, and owes its unique character and global reputation to its primary ingredient: corn.<\/span><\/p>\n

The late Ova Haney, former master distiller at Four Roses<\/a>, was once asked \u201cWhy is bourbon made from corn?\u201d His reply was \u201cBecause that is what grows in Kentucky. If Kentucky grew rice it would have been made from rice.\u201d\u00a0<\/span><\/p>\n

In Kentucky, and the wider American South, corn was a staple crop in the early days of the country. The fertile lands of the American frontier were well-suited for growing corn, which became a surplus crop for many farmers.\u00a0<\/span><\/p>\n

Throughout the 18th century, the significance of corn in bourbon production increased. At the time, distilling the excess corn into whiskey was a practical solution for preservation and transport. It also offered an alternative source of income.\u00a0<\/span><\/p>\n

What began as a practical solution for farmers to make money became the bedrock (or, if I may, the <\/span>corn<\/span><\/i>erstone) of bourbon\u2019s style. Corn contributes a creamy, mellow, natural sweetness while creating a foundation for other grains in the mash bill to add complexity and depth.<\/span><\/p>\n

A legal requirement for bourbon to be made from a grain mixture that is at least 51% corn was implemented with the passage of the Federal Alcohol Administration Act in 1935, as part of the United States government’s efforts to regulate the alcohol industry following the repeal of Prohibition in 1933. Bourbon was further recognized in 1964 by the U.S. Congress as a \u201cdistinctive product of the United States\u201d. The mandatory mashbill preserves the traditional recipe of bourbon and means it can be differentiated from other types of whiskey. The regulation ensures that bourbon retains its sweet, full-bodied flavour profile, a direct consequence of corn’s natural sweetness.<\/span><\/p>\n

\"Rye

Rye, rye, rye… Delilah<\/p><\/div>\n

The grains that make bourbon: rye, wheat, and barley<\/b><\/h3>\n

While corn is the <\/span>corn<\/b>erstone (sue me) of bourbon, other grains play crucial roles in shaping its flavour too. Namely rye, barley, and wheat, all commonly used as secondary grains in the mash bill.\u00a0<\/span><\/p>\n

While we\u2019re on the subject, a whiskey mash bill is the specific recipe of grains used to produce whiskey, dictating its flavour profile and character. It\u2019s basically the recipe. Everyone clear?<\/span><\/p>\n

Now let\u2019s talk through each of the secondary grains that contribute distinct characteristics to the bourbon:<\/span><\/p>\n

Rye: <\/b>Known for adding a spicy, peppery note to bourbon, rye brings a complexity and depth that balances the sweetness of corn. Rye-forward bourbons, such as Bulleit Bourbon<\/a>, are celebrated for their boldness and vibrant spice profile, appealing to those who favour a whiskey with a bite.<\/span><\/p>\n

Wheat: <\/b>Wheat offers a softer, smoother contrast to rye, with a gentle sweetness that complements the robustness of corn. Wheated bourbons like Maker’s Mark<\/a> are prized for their mellow, accessible flavours, often described as having hints of caramel, vanilla, and bread-like warmth.<\/span><\/p>\n

Barley:<\/b> Malted barley is primarily used in bourbon production for its enzymes, which are crucial for converting starches into fermentable sugars during the mash process. Beyond its functional role, barley imparts a slight nuttiness and richness, enhancing the overall complexity of the bourbon.<\/span><\/p>\n

\"The

Bourbon ageing in oak barrels<\/p><\/div>\n

Water and yeast<\/b><\/h3>\n

Depending on who you ask, the amount of ingredients whisky has will differ. Grain and water are absolutes, a lot of people also say yeast, and some even count the barrel as an ingredient. We\u2019re going to cover all bases here and treat all four as factors that make bourbon what it is.<\/span><\/p>\n

First then is water, which plays a crucial role in the production of bourbon. Initially, water is mixed with the mash of grains to facilitate the conversion of starches into fermentable sugars during the mashing process. There\u2019s also water used in fermentation, and some place a great deal of emphasis on the purity and mineral content of this water and how it can influence the fermentation efficiency and flavour of the final product. After distillation, water is often used to dilute the bourbon to the desired proof before ageing, affecting its smoothness and taste. In Kentucky, the water is limestone-rich and often naturally filtered, which some bourbon producers will say contributes to the distinctive smooth and sweet profile of bourbon by removing iron and adding beneficial minerals.<\/span><\/p>\n

Onto yeast. The reason we have booze at all is thanks to yeast, as it converts the sugars of the grain into alcohol (and carbon dioxide). Over approximately three to five days, the yeast ferments the sugars, producing a beer-like liquid called “distiller’s beer” or “wash,” with an alcohol content around 7-10% ABV. This stage is not just about alcohol production; it’s also where distinctive flavors start to develop, influenced by the grain composition, yeast strain, and fermentation conditions. The choice of yeast and the fermentation environment are closely guarded secrets among distillers, as these factors significantly contribute to the bourbon’s final taste profile, adding fruity, floral, or spicy notes that distinguish one bourbon from another.<\/span><\/p>\n

Finally, wood. As we\u2019ve explained in the intro, bourbon must be aged in new, charred oak barrels. This law further distinguishes bourbon, as the charring process caramelizes the sugars in the wood, contributing to the whiskey’s flavour and colour, giving the whiskey notes of vanilla, toffee, and oak. There is no minimum aging period for bourbon as a whole, but to be called “straight bourbon,” it must be aged for at least two years.\u00a0<\/span><\/p>\n

This interaction between the wood and the spirit, combined with the foundational flavors provided by the grain and fermentation, results in a whiskey that is deeply American in its heritage and taste: bourbon. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Bourbon is the classic American whiskey, distinguished by its specific production requirements and geographic origins.\u00a0 To be legally labeled as bourbon, the spirit must adhere to several criteria, namely that…<\/p>\n","protected":false},"author":22,"featured_media":52663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[747,893,19],"tags":[148],"yoast_head":"\nWhat is bourbon made from | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is bourbon made from | Master of Malt blog\" \/>\n<meta property=\"og:description\" content=\"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\" \/>\n<meta property=\"og:site_name\" content=\"Master of Malt blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/masterofmalt\" \/>\n<meta property=\"article:published_time\" content=\"2024-03-07T11:47:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-11T09:24:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2896\" \/>\n\t<meta property=\"og:image:height\" content=\"1903\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Adam O'Connell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@MasterOfMalt\" \/>\n<meta name=\"twitter:site\" content=\"@MasterOfMalt\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\"},\"author\":{\"name\":\"Adam O'Connell\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/6fb666f213d3d446c7b82e8b91010dd1\"},\"headline\":\"What is bourbon made from\",\"datePublished\":\"2024-03-07T11:47:48+00:00\",\"dateModified\":\"2024-03-11T09:24:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\"},\"wordCount\":1143,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg\",\"keywords\":[\"Bourbon\"],\"articleSection\":[\"American Whiskey\",\"Features\",\"Whisky\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\",\"name\":\"What is bourbon made from | Master of Malt blog\",\"isPartOf\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg\",\"datePublished\":\"2024-03-07T11:47:48+00:00\",\"dateModified\":\"2024-03-11T09:24:35+00:00\",\"description\":\"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg\",\"contentUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg\",\"width\":2896,\"height\":1903,\"caption\":\"Tasting Heaven Hills whiskeys\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog Home\",\"item\":\"https:\/\/www.masterofmalt.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Features\",\"item\":\"https:\/\/www.masterofmalt.com\/blog\/category\/features\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"What is bourbon made from\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#website\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/\",\"name\":\"Master of Malt Blog\",\"description\":\"Whisky and Sprits news, reviews, features & interviews, innovations, offers and competitions.\",\"publisher\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.masterofmalt.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#organization\",\"name\":\"Master of Malt\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg\",\"contentUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg\",\"width\":400,\"height\":400,\"caption\":\"Master of Malt\"},\"image\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/masterofmalt\",\"https:\/\/x.com\/MasterOfMalt\",\"https:\/\/www.instagram.com\/masterofmalt\/\",\"https:\/\/uk.linkedin.com\/company\/master-of-malt\",\"https:\/\/www.youtube.com\/user\/masterofmalt\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/6fb666f213d3d446c7b82e8b91010dd1\",\"name\":\"Adam O'Connell\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e6031a348a9a33ba6e9ac6f5fe3accde?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e6031a348a9a33ba6e9ac6f5fe3accde?s=96&d=mm&r=g\",\"caption\":\"Adam O'Connell\"},\"description\":\"Adam O'Connell has been writing for Master of Malt for over eight years now. He\u2019s visited distilleries, wineries, and breweries across the world, reviewed a variety of whiskies, gins, rums, Tequilas, mezcals, brandies, vodkas, wines, beers, and cocktails, and contributed all kinds of words in all sorts of places, including over 1,000 articles to its award-winning online blog, The Whisk(e)y Wash, and many of the handy guides you might have enjoyed. He\u2019s even jammed with Kiefer Sutherland AND dined with Ainsley Harriott. Not at the same time.\",\"sameAs\":[\"https:\/\/www.masterofmalt.com\/authors\/adam-oconnell\/\",\"https:\/\/www.instagram.com\/a_dram_of_adam\/\",\"https:\/\/www.linkedin.com\/in\/adamtsoconnell\/\",\"https:\/\/thewhiskeywash.com\/author\/adam-oconnell\/\"],\"url\":\"https:\/\/www.masterofmalt.com\/blog\/author\/adam\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"What is bourbon made from | Master of Malt blog","description":"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/","og_locale":"en_GB","og_type":"article","og_title":"What is bourbon made from | Master of Malt blog","og_description":"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.","og_url":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/","og_site_name":"Master of Malt blog","article_publisher":"https:\/\/www.facebook.com\/masterofmalt","article_published_time":"2024-03-07T11:47:48+00:00","article_modified_time":"2024-03-11T09:24:35+00:00","og_image":[{"width":2896,"height":1903,"url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg","type":"image\/jpeg"}],"author":"Adam O'Connell","twitter_card":"summary_large_image","twitter_creator":"@MasterOfMalt","twitter_site":"@MasterOfMalt","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#article","isPartOf":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/"},"author":{"name":"Adam O'Connell","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/6fb666f213d3d446c7b82e8b91010dd1"},"headline":"What is bourbon made from","datePublished":"2024-03-07T11:47:48+00:00","dateModified":"2024-03-11T09:24:35+00:00","mainEntityOfPage":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/"},"wordCount":1143,"commentCount":0,"publisher":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#organization"},"image":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage"},"thumbnailUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg","keywords":["Bourbon"],"articleSection":["American Whiskey","Features","Whisky"],"inLanguage":"en-GB","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/","url":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/","name":"What is bourbon made from | Master of Malt blog","isPartOf":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage"},"image":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage"},"thumbnailUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg","datePublished":"2024-03-07T11:47:48+00:00","dateModified":"2024-03-11T09:24:35+00:00","description":"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.","breadcrumb":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#primaryimage","url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg","contentUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg","width":2896,"height":1903,"caption":"Tasting Heaven Hills whiskeys"},{"@type":"BreadcrumbList","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/what-is-bourbon-made-from\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog Home","item":"https:\/\/www.masterofmalt.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Features","item":"https:\/\/www.masterofmalt.com\/blog\/category\/features\/"},{"@type":"ListItem","position":3,"name":"What is bourbon made from"}]},{"@type":"WebSite","@id":"https:\/\/www.masterofmalt.com\/blog\/#website","url":"https:\/\/www.masterofmalt.com\/blog\/","name":"Master of Malt Blog","description":"Whisky and Sprits news, reviews, features & interviews, innovations, offers and competitions.","publisher":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.masterofmalt.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/www.masterofmalt.com\/blog\/#organization","name":"Master of Malt","url":"https:\/\/www.masterofmalt.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg","contentUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg","width":400,"height":400,"caption":"Master of Malt"},"image":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/masterofmalt","https:\/\/x.com\/MasterOfMalt","https:\/\/www.instagram.com\/masterofmalt\/","https:\/\/uk.linkedin.com\/company\/master-of-malt","https:\/\/www.youtube.com\/user\/masterofmalt"]},{"@type":"Person","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/6fb666f213d3d446c7b82e8b91010dd1","name":"Adam O'Connell","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e6031a348a9a33ba6e9ac6f5fe3accde?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e6031a348a9a33ba6e9ac6f5fe3accde?s=96&d=mm&r=g","caption":"Adam O'Connell"},"description":"Adam O'Connell has been writing for Master of Malt for over eight years now. He\u2019s visited distilleries, wineries, and breweries across the world, reviewed a variety of whiskies, gins, rums, Tequilas, mezcals, brandies, vodkas, wines, beers, and cocktails, and contributed all kinds of words in all sorts of places, including over 1,000 articles to its award-winning online blog, The Whisk(e)y Wash, and many of the handy guides you might have enjoyed. He\u2019s even jammed with Kiefer Sutherland AND dined with Ainsley Harriott. Not at the same time.","sameAs":["https:\/\/www.masterofmalt.com\/authors\/adam-oconnell\/","https:\/\/www.instagram.com\/a_dram_of_adam\/","https:\/\/www.linkedin.com\/in\/adamtsoconnell\/","https:\/\/thewhiskeywash.com\/author\/adam-oconnell\/"],"url":"https:\/\/www.masterofmalt.com\/blog\/author\/adam\/"}]}},"meta_description":"What is bourbon made from? We talk through the grains that make the spirit of America what it is, as well as water and fermentation.","featured_image_url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/10\/home-brands.jpg","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/54545"}],"collection":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/comments?post=54545"}],"version-history":[{"count":2,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/54545\/revisions"}],"predecessor-version":[{"id":54547,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/54545\/revisions\/54547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media\/52663"}],"wp:attachment":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media?parent=54545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/categories?post=54545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/tags?post=54545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}