The term bourbon has come to mean the sweet, caramel-colored whiskey that was first produced in Kentucky in the 1800s. It’s now a widely accepted and beloved American spirit, enjoyed across the country, and internationally as well. The production of Locally Distilled Bourbon requires adherence to specific standards that must be met for it to be considered a true bourbon, including the type and proportion of grains used in its mash bill, the method of fermentation and distillation, the aging process, and other factors such as whether or not it is chill-filtered.
Locally Distilled Bourbon: A Taste of Michigan’s Craftsmanship
The mash bill consists of a mixture of corn, wheat, rye, or malted barley and is where the bourbon’s flavor originates. The exact mix of grains is based on the distillery’s recipe. It can range from 80% corn (and typically is much higher) to just 10%. The grain mash is fermented and distilled, producing a liquid called wort or wash. Most bourbons use the entire mash, but some, like Mean Mule Distilling, reserve the backset, or the liquid left behind from the previous distillation run, to sour their next batch of wort before adding the yeast.
This backset helps to inhibit bacteria from breeding in the mash and to reduce the amount of water that is extracted from the mash during distillation. It also aids in the development of a rich, nutty flavor that is distinctive to bourbon. The bourbon is aged in the distillery’s rickhouses for up to a year and then mixed with other barrels of their standard Bourbon to achieve consistency and create a blend that will be bottle.