BourbonRequirements

Bourbon Yeast Flavors

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04/21/24
By Rebecca Herman McBrayer

As discussed in Bourbon Whiskey, there are some common flavors that are noted when tasting bourbon. We recently discussed the contribution of grains to the taste of bourbon. For this Sunday Spirit Note, the focus is on the impact of the yeast strain, used in fermentation, to the aroma and taste of bourbon.

Yeast and Aroma – Esters

During the fermentation stage of making spirits, yeast is added to the mash and it begins converting the sugars in the mash to alcohol and carbon dioxide. The aromatic compounds that are produced by yeast as a byproduct of fermentation are called easters. These esters vary among yeast strains, for example, some yeasts produce a fruity scent, while others leave a bourbon with a hint of spice, herbs, or flowers.

Yeast and Flavor – Congeners

Yeast also plays a vital role in shaping the flavor profile of bourbon. As yeast acts to convert sugars into alcohol, it creates flavor compounds known as congeners. Each yeast strain produces different congeners and at varying levels. These congeners can be fruity, floral, or strong aromatic flavors. This is similar to how grape varieties influence wine. This diversity in yeast strains and their congener production accounts for the wide range of flavor experiences found in different bourbons. Yeast, therefore, holds significant importance in determining the distinctive taste of each bourbon.

Distillery Proprietary Yeast Strains

Historically, distillers have been known to carry their prized yeast in a Yeast Jug. Some would never let it out of their sight. They wanted to protect and nurture it so their signature strain would be ready for fermentation. While this is often associated with moonshiners, there is a Yeast Jug on display at Jim Beam.

Proprietary yeast strains play a crucial role in shaping the distinctive individuality of bourbon brands. Many distilleries possess proprietary yeast strains that heavily influence their bourbon’s flavor profile, keeping their composition a closely guarded secret.

The preservation of yeast strains ensures the continuation of a distillery’s signature style, as seen in the case of Wild Turkey, which has used the same yeast strain for over 60 years, resulting in a renowned “boldness.” Jim Beam’s yeast has been used in their bourbon-making process since Prohibition ended, ensuring a distinctive and consistent flavor profile.

Distillery Yeast Examples

As mentioned above, bourbon distilleries use proprietary yeast strains to create unique flavors and aromas in their products. Bellow are a few examples.

– Old Forester uses a proprietary yeast strain called 1B, which gives the bourbon a fruity forward taste, especially banana.

– Wild Turkey has used the same yeast strain for over 60 years, and many say it gives the bourbon a “boldness” that’s “musty, punchy, nutty and rich.”

– Jim Beam’s yeast is known for giving bourbon a “foxy” taste, which is different from other producers. It’s a closely guarded family secret that has been used since Prohibition ended in 1933.

– Woodford Reserve Kentucky Straight Bourbon Whiskey uses a proprietary yeast strain called 72B, which was developed specifically for the brand and contributes to its distinctive flavor profile with notes of vanilla, nuts, oak, cinnamon, nutmeg, caramel, spice, leather, tobacco leaf, and maple.

– Maker’s Mark uses a strain of yeast that the Samuels family has used for generations, and the yeast gives the bourbon a mouthwatering, fruity taste.

– Heaven Hill Distillery’s yeast strain has a robust complexity that includes sweet, cocoa, oak, grains, fruits, and spices. Some say that yeast can create floral, nutty, or extra fruity flavors.

Four Roses – A Different Approach

Four Roses Bourbon produces a wide range of flavors by blending various yeast strains and mash bills. The use two mash bills – Mash Bill B emphasizes rye, while Mash Bill E prioritizes corn. Five yeast strains impart unique characteristics. These elements are combined to create ten distinct recipes as indicated on the table below.

Mash Bill B – 60% Corn, 35% Rye, 5% BarleyMash Bill E – 75% Corn, 20% Rye, 5% Barley
Yeast V – delicate fruit1 – OBSV – delicate fruit and rye6 – OESV – delicate fruit and caramel
Yeast K – slight spice2 – OBSK – rye and baking spice7 – OESK – baking spice
Yeast O – rich fruit3 – OBSO – rich fruit8 – OESO – rich fruit and vanilla
Yeast Q – floral essence4 – OBSQ – rye and light floral character
9 – OESQ – delicate grains and floral character
Yeast F – herbal notes5 – OBSF – delicate rye and mint10 – OESF – light grain and mint
The four-character recipe: O for distilled at Four Roses, B or E for the Mash Bill, S for Straight Whiskey, and the final letter (V, K, O, Q, or F) for the yeast strain.

Conclusion

When you taste bourbon and pick up various flavors, connect to its source and consider the contributions made by the specific yeast strain used by the distiller(y).

There are many more sources of bourbon flavors. As noted in other Sunday Spirit Notes, this includes, grain selection, fermentation process, barrel selection and preparation (level of toast and char), entry proof into the barrel, the storage environment, and even decisions made for bottling. With so many variables, it is no wonder that there is such a wide range of bourbon flavors and why five people tasting from the same bottle may pick up different notes and have varied preferences.

Happy Tasting!
Rebecca



Bourbon Grain Flavors

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04/07/24
By Rebecca Herman McBrayer

As discussed in Bourbon Whiskey, there are some common tastes that are noted when tasting bourbon. For this Sunday Spirit Note, the focus is on contribution of the grains, the foundation of the spirit, to the taste of bourbon.

Corn

As part of the requirements, bourbon must be made from at least 51% corn. Corn imparts a sweet flavor profile to bourbon and contributes to bourbon’s rich body and creamy texture. Some of the tasting notes derived from corn could include:

– Vanilla
– Caramel
– Butterscotch
– Honey
– Brown butter
– Toffee
– Toasted marshmallows

Rye

Rye is a common grain used by many distillers. In general, it assists in adding a spicy flavor profile to the spirit. The percentage of rye used in the mash will influence the flavor produced. Rye bourbons are also described as aggressive and have a savory balance to the typically sweeter, corn-based elements of the bourbon. Some of the tasting notes derived from rye might include:

– Black pepper
– White pepper
– Rye bread
– Mint
– Herbal
– Anise

Wheat

In general, using wheat in the primary mashbill is not common. Some distillers create a wheated bourbon and omit the use of rye.  Others include wheat and rye to make a four-grain bourbon. The combinations are endless. In general, wheat doesn’t have a lot of flavors but can mellow the spirit and add a bread-like taste to it. Some of the tasting notes influenced from wheat use might include:

– Vanilla
– Honey
– Caramel
– Toasted oak
– Toffee
– Fruity
– Vanilla ice cream
– Bananas foster

Malted Barley

Nearly all bourbon has some percentage of malted barley because it assists with the fermentation process. Malting is a drying process that causes barley to produce enzymes that convert long-chain carbohydrates into simpler sugars that can be fermented by yeast into alcohol. In addition to that critical contribution, malted barley can give bourbon a warm, nutty, and smoky profile with hints of:

– Toast
– Toffee
– Cereal
– Cocoa

Conclusion

When you next taste bourbon and pick up various flavors, connect to its source and consider the contributions made by the various grains used in the mashbill.

There are many more sources of bourbon flavors. Most often, this includes, yeast selection, fermentation process, barrel selection and preparation (level of toast and char), entry proof into the barrel, the storage environment, and even decisions made for bottling. With so many variables, it is no wonder that there is such a wide range of bourbon flavors and why five people tasting from the same bottle may pick up different notes.

Happy Tasting!
Rebecca



Bourbon Whiskey

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02/18/24
By Rebecca Herman McBrayer

American – Bourbon is considered America’s only native spirit, and it originated in the late 1700s. During the Civil war, bourbon was used as currency due to ease of transport. By the end of the Civil War, there were over 4,000 bourbon distilleries in the USA.

What’s in a name? – There are several theories on how Bourbon got its name; however, the most common thoughts are that it is derived from the French Bourbon dynasty, from Bourbon County in Kentucky, or perhaps Bourbon Street in New Orleans.

“All bourbon is whiskey but not all whiskey is bourbon.”

Whiskey (generic) must be made from cereal grains, distilled below 190 proof, placed into an oak container, and bottled at a minimum of 80 proof.

To be Bourbon, additional requirements must be satisfied, and this is in accordance with Title 27 of the US Code of Federal Regulations (CFR). This was further acknowledged by the US Congress May 4, 1964, when it declared Bourbon a “distinctive product of the United States.”

Bourbon Requirements include that it must be made in the USA with a mashbill that contains at least 51% corn. It must be distilled at a maximum of 160 proof (80% ABV).  It then must be placed into a new, charred oak container at a maximum of 125 proof (62.5% ABV). In addition, it must be free from added substances (except water) and bottled at a minimum of 80 proof (40% ABV).

Straight bourbon whiskey is a subcategory of bourbon whiskey that has been aged for at least two years in new, charred oak barrels and doesn’t contain any additives. If aged less than four years, the label must include an age statement.

To add “Kentucky” to the label, it must be aged for at least one year in the state of Kentucky.

Common Taste Profiles for Bourbon

Taste influences: Bourbon can have a wide range of aromas and tastes. It is thought that 70-75% of the flavor is derived from the barrel and taste is also influenced by how long it remains in the barrel and the temperature of where the barrel was stored. Another source of the flavor is the mashbill and the specific grains because the use of rye versus wheat will derive a different profile. The yeast strain used in fermentation also influences the taste profile.

Common tastes identified: The most common flavor note from bourbon is a sweetness, often vanilla and caramel. Notes of wood are prevalent as well and that might include oak, almonds, and pecans. Sometimes there are spicy flavors such as pepper, nutmeg, and cinnamon. Other times fruit and floral flavors emerge such as apple, pear, cherry, figs, raisins, dates, and rose. Naturally, the grains used will be part of the flavors identified and that might be corn, rye, wheat, barely, etc.

As you can see, the flavor combinations are endless and can be quite complex. It is also important to note that you can have five people in a room, tasting the same bourbon, and they might each identify different things and that is OK! Our nose, personal palates, and even learned experiences and memories all influence what we taste. This is what makes bourbon such an interesting drink and how it can generate a lot of conversation between friends.