Spirits, Calvados, Eaux-de-Vie, Cognac and Armagnac Laws Flashcards
What grapes are allowed in Armagnac AOC?
Baco Blanc
Blanc Dame
Colombard
Folle Blanche
Graisse
Jurançon Blanc
Mauzac
Mauzac Rosé
Meslier Saint-François
Ugni Blanc
What are the subzones/sub AOCs of Armagnac AOC?
Haut Armagnac AOC
Bas Armagnac AOC
Armagnac-Ténarèze AOC
What stills are allowed in Armagnac AOC?
Continuous Still (Alambic “armagnacais”)
- Continuous stills may include 2 or 3 boilers, but may not exceed 40 hl capacity
- Spirit produced in the continuous still may not exceed 1.5 times the size of the boilers
- At the conclusion of the distillation, spirits must be between 52%-72% abv
Pot Still
- The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl
- The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl
- At the conclusion of the second distillation, spirits must be between 65%-72% abv
What’s the minimum aging for Armagnac?
Prior to release, Armagnac must be aged in oak casks of 400-420 liters for a min. 1 year (from April 1 of the year following the harvest)
What are the age indications for Armagnac AOC?
Are these requirements the same in each subzone AOC of Armagnac?
All below age indications refer to the youngest Armagnac in the blend.
**
VS/** : 1-3 years old
VSOP / Napoléon: min 4 years old
XO: min 10 years old
Hors d’Age: min. 10 years old
XO Premium: min. 20 years old
Vintage: if Armagnac carries a vintage date, the vintage indicates year of harvest, not year of distillation. Minimum of 10 years in oak
YES they are the same
What departments are allowed for Armagnac AOC and it’s sub AOCs?
Armagnac AOC - Gers, Landes, Lot-et-Garonne
Bas Armagnac AOC - Gers, Landes
Armagnac-Ténarèze AOC - Gers, Lot-et-Garonne
Haut Armagnac AOC - Gers
What are the soil types for each Armagnac AOC subzones AOC?
Bas Armagnac AOC - silicious-clay soils, sand, and boulbènes
Armagnac-Ténarèze AOC - clay-limestone and boulbènes
Haut Armagnac AOC - chalk, clay and limestone
What additives are allowed in Armagnac AOC and it’s subzones AOC?
Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring
Distilled and de-mineralized water may be added to reduce alcohol prior to bottling
Compare Blanche Armagnac AOC vs Armagnac AOC (and subzones)…
Zones
Grapes
Alcohol
Distillation
Additives
Aging Requirements
- Zones - Same as Armagnac AOC - Gers, Landes, Lot-et-Garonne
- Grapes- Same for all - Baco Blanc, Blanc Dame, Colombard, Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc
- Alcohol - Same for all - 40%
- Distillation - Same for all - Continuous Still (Alambic “armagnacais”) or Pot Still
- Additives - Blanche Armagnac AOC does not allow color additives (Sugar, Caramel, and Oak Chips). All Distilled and de-mineralized water can be added to both
- Aging Requirements - Blanche Armagnac must be aged in inert containers for a min. 3 months (the final spirit must be colorless)
What are the Calvados producing AOCs?
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d’Auge AOC
What departments are allowed for Calvados AOC?
Calvados, Eure, Eure-et-Loir, Manche, Mayenne, Oise, Orne, Sarthe, Seine-Maritime
What are the Encépagement rules of Calvados AOC?
Calvados may be produced from apple (cidre) and/or pear (poiré)
Apple Orchards must contain a min. 70% bitter (phenolic) varieties and a max. 15% acidic varieties
At least 20% of the apple orchard must contain “local” varieties
What distillation methods are allowed for Calvados AOC?
Continuous Still (Alambic à colonne “de premier jet”):
- The continuous still comprises three elements: the heater chamber, the stripping column, and the condensation column
- The continuous still may produce a maximum of 250 hl of spirit per 24 hours of operation
- At the conclusion of the distillation, spirits must be no more than 72% abv
Rectification is prohibited
Pot Still (Alambic à repasse)
- The still must not exceed a capacity of 30 hl, with a volume of spirit not exceeding 25 hl
- At the conclusion of the second distillation, spirits must be no more than 72% abv
Distillation may not begin until at least 28 days after the extraction of the must
Distillation may occur in either a copper continuous still (Alambic à colonne “de premier jet” ) or the base cidre/poiré may be double-distilled in a copper pot still (Alambic à repasse)
What are the allowed additives for Calvados AOC, Calvdoas Domfrontais AOC and Calvados Pays d’Auge AOC?
Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring
Distilled and de-mineralized water may be added to reduce alcohol prior to bottling
What are the Base Cidre/Poiré Requirements of Calvados AOC?
- Fruit is crushed and the juice is pressed after a short period of skin contact
- Water may be added to the marc for an additional extraction (a second maceration with water is called the “rémiage”), and any juice extracted by this method must have a min. must weight of 48 g/l
- The maximum yield of must from a ton of fruit is 950 liters
- The must weight of the juice prior to fermentation must be at least 78 g/l
- The fermented cidre or poiré must have a min. 4.5% abv
- Pasteurization, Acidification, Chaptalization, and Carbonation are illegal
What are the aging requirements and age indications of Calvados AOC?
Aging Requirements: Prior to release, Calvados must be aged in oak casks (max. 20 hl) for a min. 2 years (from July 1 following the distillation)
Age Indications
- All below age indications refer to the youngest Calvados in the blend.
- Fine / Trois Étoiles / Trois Pommes / VS: min. 2 years old
- Vieux / Réserve: min. 3 years old
- VO / VSOP / Vieille Réserve: min. 4 years old
- Hors d’Age / XO / Très Vieille Réserve / Très Vieux / Extra / Napoléon: min. 6 years old
What does Production Fermière mean on a label and what AOCs is it found in?
“Production Fermière” (Produit Fermier): The Calvados was produced on the same estate where the fruit was harvested and fermented
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d’Auge AOC
What does Haute Tige and En Basse Tige mean and what AOCs is it found in?
What are age requirements for Calvados production in Calvados Domfrontais AOC and Calvados Pays d’Auge AOC?
“Haute Tige” (high stem)
“En Basse Tige” (low stem)
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d’Auge AOC
Minimum Age of Orchard Trees for AOC Production:
“Haute Tige”: 7 years
“En Basse Tige”: 3 years
What are the Calvados Domfrontais AOC Encépagement requirements?
- Calvados Domfrontais is produced from apple (cidre), plus at least 30% pear (poiré)
- Apple Orchards must contain a min. 70% bitter (phenolic) varieties and a max. 15% acidic varieties
- At least 20% of the apple orchard must contain “local” varieties
- Orchards used for the production of Calvados Domfrontais must contain at least 15% pear trees (25% from 2016 forward)
What are the Base Cidre/Poiré Requirements for Calvados Domfrontais AOC?
- Fruit must be obtained from at least 50% “Haute Tige”-trained trees
- Fruit is crushed and the juice is pressed after a short period of skin contact
- Water may be added to the marc for an additional extraction (a second maceration with water is called the “rémiage”), and any juice extracted by this method must have a min. must weight of 48 g/l
- The maximum yield of must from a ton of fruit is 900 liters
- The must weight of the juice prior to fermentation must be at least 78 g/l
- The fermented cidre/poiré must have a min. 4.5% abv
- Cidre for Calvados Domfrontais must contain at least 30% poiré
- Pasteurization, Acidification, Chaptalization, Carbonation, and Addition of Yeasts or Nutrients to the must are illegal
What are the Calvados Domfrontais AOC Distillation requirements?
- Distillation may not begin until at least 42 days after the extraction of the must
- Distillation must occur in a continuous reflux column still (Alambic à colonne “de premier jet”)
- The continuous still comprises three elements: the heater chamber, the stripping column, and the condensation column
- The continuous still may produce a maximum of 250 hl of spirit per 24 hours of operation
- At the conclusion of the distillation, spirits must be no more than 72% abv
Rectification is prohibited
What are the aging requirements and age indications on Calvados Domfrontais AOC?
Aging Requirements: Prior to release, Calvados Domfrontais must be aged in oak casks (max. 20 hl) for a min. 3 years from the date of distillation
Age Indications:
All below age indications refer to the youngest Calvados in the blend.
- Vieux / Réserve: min. 3 years old
- VO / VSOP / Vieille Réserve: min. 4 years old
- Hors d’Age / XO / Très Vieille Réserve / Très Vieux / Extra / Napoléon: min. 6 years old
What are the departments of Calvados Domfrontais AOC?
Manche, Mayenne, Orne
What are the departments of Calvados Pays d’Auge AOC?
Calvados, Eure, Orne
What are the Encépagement requirements for Calvados Pays d’Auge AOC?
- Calvados Pays d’Auge is produced from apples (cidre), plus up to 30% pears (poiré)
- Apple orchards must contain a minimum 70% bitter (phenolic) varieties and a maximum 15% acidic varieties
- At least 20% of the apple orchard must contain local varieties
What are the Base Cidre Requirements of Calvados Pays d’Auge AOC?
- Fruit must be obtained from at least 50% haute tige–trained trees
- Fruit is crushed and the juice is pressed after a short period of skin contact
- Water may be added to the marc for an additional extraction (a second maceration with water is called the rémiage), and any juice extracted by this method must have a minimum must weight of 48 g/l
- The maximum yield of must from a ton of fruit is 900 liters
- The must weight of the juice prior to fermentation must be at least 78 g/l
- The fermented cidre must have a minimum ABV of 4.5%
- Cidre may contain no more than 30% poiré
- Pasteurization, acidification, chaptalization, carbonation, and addition of yeasts or nutrients to the must are illegal
What are the Distillation Procedures for Calvados Pays d’Auge AOC?
- Distillation may not begin until at least 42 days after the extraction of the must
- Double distillation must occur in a copper pot still (alambic à repasse)
- The still must not exceed a capacity of 30 hl, with a volume of spirit not exceeding 25 hl
- At the conclusion of the second distillation, spirits must be no more than 72% ABV
What are the aging requirements and age indications of Calvados Pays d’Auge AOC?
Aging Requirements: Prior to release, Calvados Pays d’Auge must be aged in oak casks (max. 20 hl) for a minimum 2 years (from July 1 following the distillation)
**Age Indications: **
All below age indications refer to the youngest Calvados in the blend
- Fine/Trois Étoiles/Trois Pommes/VS: min. 2 years old
- Vieux/Réserve: min. 3 years old
- VO/VSOP / Vieille Réserve: min. 4 years old
- Hors d’Age/XO/Très Vieille Réserve/Très Vieux/Extra/Napoléon: minimum 6 years old
Compare the aging indications of Calvados Pays d’Auge AOC, Calvados Domfrontais AOC and Calvados AOC
Compare the Distillation date, Still requirements and Aging requirements of Calvados Pays d’‘Auge AOC, Calvados Domfrontais AOC and Calvados AOC
What are the departments allowed for Cognac/Eau-de-vie des Charentes AOC?
Charente-Maritime, Charente, and small portions of Dordogne and Deux-Sèvres
What are the geographic designations of Cognac/Eau-de-vie des Charentes AOC?
Geographical Designations (added in 1938):
- Grande Champagne
- Petite Champagne
- Borderies
- Fins Bois
- Bons Bois
- Bois Ordinaires (Bois à Terroirs)
What is the allowed grapes in Cognac/Eau-de-vie des Charentes AOC?
- Colombard, Folle Blanche, Montils, Sémillon, Ugni Blanc; plus a max. 10% Folignan (Folle Blanche x Ugni Blanc)
- Jurançon Blanc, Meslier-St-François, and Sélect are permitted through the 2020 harvest if planted prior to September 18, 2005
What are the distillation requirements of Cognac/Eau-de-vie des Charentes AOC?
- Base wines must be distilled twice in a copper Charentais pot still
- For distillation, the copper boiler must be heated over an open flame
- The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl
- The still used to distill the bonne chauffe must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl
- After the second distillation, the spirit must not contain more than 73.7% alcohol
Distillation must be completed by March 31 of the year following harvest
What are the aging requirements and aging indications of Cognac/Eau-de-vie des Charentes AOC?
Aging Requirements: Prior to release, Cognac must be aged in oak casks for a min. 2 years (from April 1 of the year following the harvest)
**Age Indications: **
All of the following age indications refer to the minimum time in oak cask for the youngest Cognac in the blend.
- VS / Sélection / VS / De Luxe / Very Special / Millésime: 2 years
- Supérieur / Cuvée Supérieure / Qualité Supérieure: 3 years
- V.S.O.P. / ‘Réserve / Vieux / Rare / Royal: 4 years
- Vieille Réserve / Réserve Rare / Réserve Royale: 5 years
- Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême: 6 years
- XO / Hors d’âge / Ancestral: 10 years
- XXO: 14 years
What do the following terms mean in Cognac/Eau-de-vie des Charentes AOC…
- Fine Champagne
- Subzone Labeling
- Fine
- Vintage
- Fine Champagne: min. 50% eau-de-vie sourced from Grande Champagne, with the remainder sourced from Petite Champagne
- Subzone: if labeled by a subzone of production (for example, Grande Champagne), 100% of the eau-de-vie must originate in the stated subzone
- Fine: this term may be applied to either Grande Champagne or Petite Champagne (Grande Fine Champagne and Petite Fine Champagne), but it does not provide any additional information
- Vintage: if a Cognac carries a vintage date, the vintage indicates year of harvest, not year of distillation
What are the main soil types in Cognac/Eau-de-vie des Charentes AOC relative to geographic designation?
- Grande and Petite Champagne: limestone and soft chalk
- Fins Bois: groies (hard red limestone) and clay
- Bons Bois and Bois Ordinaires: sand
Where is Martinique AOC?
The Caribbeean
Bacanora DO
- Country
- State
- Base Material
- Alcohol
- Label Designations
Bacanora DO
- Mexico
- States of Production: Sonora
- Authorized Agave Varieties: Agave angustofolia (also known as Yaquiana)
- Alcohol Content: 38-55%
- Label Designations:
—– Blanco
—– Joven/Oro: A blend of Bacanora Blanco with Bacanora Reposado or Añejo.
—– Reposado: Bacanora aged for at least 2 months in containers of oak or encina wood.
—– Añejo: Bacanora aged for at least 1 year in oak containers of a maximum 200-liter capacity.
—– 100% Agave: Bacanora produced solely from the distillation of A. angustofolia.
Charanda DO
- Country
- State
- Base Material
Charanda DO
- Mexico
- Michoacan
- Must be from 100% sugar cane grown in the delineated area - Juice, piloncillo, or molasses is allowed
What are the original states of production of Mezcal in Mexico?
Oaxaca, Guerrero, Durango, San Luis Potosí, Zacatecas
- Added in 2003: seven towns in Tamaulipas state
- Added in 2012: multiple towns in Michoácan state
- Added in 2015: San Luis de la Paz in Guanajuato state
- Added in 2016: multiple towns in Puebla state
- Added in 2021: four towns in Sinaloa state
What are the authorized agave varieties for Mezcal production?
Authorized Agave Varieties
- Agave angustifolia
- Agave asperrima
- Agave weberi
- Agave potatorum (Tobala is a cultivar of this species)
- Agave salmiana
- Additional varieties that are not the primary raw product for other DO spirits made in the same state of origin
What are the label aging designations of Mezcal DO?
Four classes:
- White/Joven: young mezcal (Joven being phased out)
- Reposado: mezcal aged in oak barrels for at least two months
- Añejo: mezcal aged in oak barrels of no more than 200-liter capacity for at least one year
- Madurado en Vidrio: matured in glass for 12 months in cool dark place
List and describe the different category designations of Mezcal DO
Mezcal
- Cooking: piña or maguey juices in pit ovens, cement or stainless steel tanks
- Milling: stone wheel, mechanical shredder or large mill
- Fermentation: wood cask, cement or staining steel tanks
- Distillation: alambic still, continuous still, copper still, or stainless steel tanks
Mezcal Artesanal
- Cooking: Pit ovens or cement
Milling: wooden floor, bats, stone wheel or mechanical shredder
Fermentation: stone vessel, cement, wood, clay, earthenware or animal skins; can include maguey fiber (bagazo)
Distillation: direct fire on alembic, copper, small or large clay vessel; wood; copper or stainless tank; can include maguey fiber (bagazo)
Mezcal Ancestral
Cooking: pit ovens
Milling: wooden bats or stone wheel
Fermentation: stone vessel, cement, wood, clay, earthenware or animal skins; must include maguey fiber (bagazo)
Distillation: direct fire on small or large clay vessel; wood; must include maguey fiber (bagazo)
What must a Mezcal DO bottle include on the label?
- class
- category
- species of agave(s)
- state in which it was produced.
- Anejo and Matured in Glass must give age in years.
What additives are allowed in Mezcal DO?
Permitted Additives: up to 5% of volume
- Insects
- Fruit
- Herbs
- Honey
- Coloring agents
- Meat
What are the they Key Oaxaca Municipalities of Production?
Key Oaxaca Municipalities of Production: Solá de Vega, Miahuatlán, Yautepec, Santiago Matatlán, Tlacolula, Ocotlán, Ejutla, Zimatlan
Raicilla DO
- Country
- State
- Base Material
- Categories
- Label Designations
Raicilla DO
- Mexico
- Jalisco
—– Raicilla de la Costa: Made with “Agaves Angustifolia Haw & Rhodacantha”
—– Raicilla de la Sierra: Made with “Agaves Maximiliana Baker, Inaequidens Koch & Valenciana”
- Authorized Agave Varieties:
—– Agave Maximiliana Baker
—– Agave Inaequidens Koch
—– Agave Valenciana
—– Agave Angustifolio Haw
—– Agave Rhodacantha
—– Agave Tequilana Weber Azul is prohibited!
- Categories
—– Raicilla
———- Jimado: Leaves (pencas) must be cut from ripe magueys or agaves
———- Cooking: Piñas must be cooked in a well, stone oven or autoclave
———- Grinding: Tahona, Egyptian or Chilean mill, heartbreaking, trapiche or mill train are permitted
———- Fermentation: Wooden, stone or stainless steel vats are permitted.
———- Distillation: Copper continuous or discontinuous or stainless steel column stills are permitted.
—– Artisanal Raicilla
———- Jimado: Leaves (pencas) must be cut from ripe magueys or agaves
———- Cooking: Piñas must be cooked in either well or stone ovens heated with gas or wood
———- Grinding: Mallet, tahona, Chilean or Egyptian mill, trapiche or heartbreaking are permitted
———- Fermentation: Wooden, stone, clay or animal skins (whose process includes maguey fiber (bagasse) are permitted
———- Distillation: Direct fire in copper or clay pot stills. 500 liters.
—– Ancestral Tradition Raicilla
———- Jimado: Leaves (pencas) must be cut from ripe magueys or agaves
———- Cooking: Piñas must be cooked in well or masonry ovens
———- Grinding: Chilean or Egyptian mill, mallet or tahona are permitted
———- Fermentation: Wooden, stone, clay or animal skins (whose process includes maguey fiber (Bagasse) are permitted
———- Distillation: Direct fire in clay pot; whose process must include the maguey fiber (bagasse)
- Label Designations
—– Joven: young Raicilla
—– Envejecida o Madurada en Vidrio: aged for min. 12 months in glass container; either underground or with minimal variation in light, temperature and humidity
—– Reposada: aged between 2 and 12 months in oak barrels
—– Añejada: aged for a min. 12 months in oak barrels
—– Abocado con Raicilla: Raicilla with added ingredients to directly incorporate flavors
—– Distilado con Raicilla: Raicilla Artisanal or Ancestral distilled with ingredients to incorporate flavors
—– Raicilla de la Costa: Made with “Agaves Angustifolia Haw & Rhodacantha”
—– Raicilla de la Sierra: Made with “Agaves Maximiliana Baker, Inaequidens Koch & Valenciana”
Sotol DO
- Country
- State
- Base Material
- Label Designations
Sotol DO
- Mexico
- States of Production: Chihuahua, Coahuila, Durango
- Plant Species: Dasylirion wheeleri (A succulent, rather than an agave plant.)*
- Label Designations:
—– Blanco:
—– Joven/Oro: The result of either Sotol Blanco blended with Sotol Reposado or a Sotol aged in wood for 1-2 months.
—– Reposado: Aged for a minimum 2 months in oak, chesntut, acacia, beech, or ash wood casks with a maximum 210-liter capacity.
—– Añejo: Aged for a minimum 1 year in wood casks with a maximum 210-liter capacity.
Tequila DO
- Country
- States
- Base Material
- Label Designations
Tequila DO
- Mexico
- Original States of Production: Jalisco, Nayarit, Guanajuato, Michoacan, Tamaulipas
- Authorized Agave Varieties:
—– Agave tequilana (blue agave)
—– Tequila may include up to 49% sugars from sources other than agave.
- Label Designations:
—– Blanco/Silver Tequila
—- Oro/Gold Tequila: Spirit enhanced by “mellowing” with caramel coloring or oak extracts.
—- Reposado (Aged) Tequila: Aged for a minimum of 2 months in oak or encino oak containers.
—- Añejo (Extra-aged) Tequila: Aged for a minimum of 1 year in oak or encino oak barrels. Maximum barrel size is 600 liters.
—- Extra Añejo (Ultra-aged) Tequila: Aged for a minimum of 3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.
—- 100% Agave: Tequila that does not include sugars from any source other than blue agave.
What are the geographic indications allowed in Scotch production?
Highland - (including the isles of Mull, Jura, Skye, and Orkney)
Lowland
Speyside
Islay
Campbeltown
What ingredients are allowed in Scotch production?
What additives?
- Scotch whisky must be produced from a mixture of water, malted barley, and other whole cereal grains
- Authorized additives: Water and caramel coloring
List and describe the categories of Scotch
- Single malt Scotch whisky: distilled at a single distillery in a pot still, in one or more batches, from water and malted barley
- Single grain Scotch whisky: any Scotch whisky distilled at a single distillery that does not qualify as either single malt whisky or blended Scotch whisky
- Blended malt Scotch whisky: blend of two or more single malt Scotch whiskies that have been produced at more than one distillery (pure malt is no longer legally authorized as a synonym for blended malt)
- Blended grain Scotch whisky: blend of two or more single grain Scotch whiskies that have been produced at more than one distillery
- Blended Scotch whisky: blend of one or more single malt whiskies with one or more single grain whiskies
What is genever?
Jenever, also known as Hollands, genever, genièvre, peket, or sometimes as Dutch gin, is the juniper-flavoured traditional liquor in the Netherlands, Belgium and adjoining areas in northern France and northwestern Germany
What is Old Tom gin?
Old Tom gin, another English style rarely encountered today, is lightly sweetened. A wooden plaque hanging on the outer wall of a pub and shaped like the head of a black cat—“Old Tom” was 19th-century slang for a black cat—could supplicate passers-by with a shot of the gin, poured from indoors through a slot in a cat’s mouth, for a penny or two. In an era of bartenders clamoring for pre-Prohibition cocktails and spirits of the Gilded Age, Hayman’s Distillery has revived Old Tom gin, and now the style is made by a handful of distilleries. Old Tom gin is the “Tom” in the classic Tom Collins cocktail and the base of the 19th-century Martinez cocktail, possibly the precursor to the martini. The gin martini—the vodka martini is a later adaptation—remains among the most famous and sophisticated, yet simple, American cocktails to date.
What is Plymouth gin?
Plymouth gin, was revived in 1996 and is produced only by Plymouth, Coates and Co., in England. It is fuller in body than London Dry gin and very aromatic. It is the proper gin for a Pink Gin cocktail.
What are the aging requirements for Irish Whiskey?
3 years in wood
What are the requirements for “Straight Bourbon Whiskey”?
Bourbon Whiskey that meets the definition of “Bourbon Whiskey” with these additions may, but is not required to be labeled “Straight”:
- Must be aged a minimum of two years, but still requires an age statement if less than four years old
- Mixtures of straight bourbon are allowed to be called straight bourbon, as long as all the components are straight and distilled in the same state. if not, must be called “blended straight bourbon whiskeys” or “a blend of straight bourbon whiskeys”
What are the requirements for Kentucky Bourbon?
Includes the definition of “Bourbon Whiskey” but additionally:
Is required to be aged at least one year if “Kentucky” is used on the label
What are the requirements for Rye Whiskey?
Similar to the definition of Bourbon Whiskey, but:
The mashbill must be made up of at least 51% rye grain
Is allowed to have colorings and flavorings if not designated as “straight”
What are the requirements for Straight Rye Whiskey?
Includes the definition of “Rye Whiskey” but additionally:
Is aged a minimum of 2 years
May not contain any flavors or colors
All the whiskey in the bottle must be distilled in same state
What are the requirements for Bonded Whiskey (Bottled in Bond)?
Any Top
Must be aged aged at least 4 years, up to 20 years. Prior to 1958 the maximum bonding period was 8 years.
All the whiskey in the bottle must have been distilled in the same calendar year, at the same distillery
Must be bottled at 100 proof
What are the requirements for Wheat Whiskey?
Similar to the definition of “Rye Whiskey,” but made from a mashbill containing at least 51% wheat grain
What are the requirements for Corn Whiskey?
Must be made from a mashbill containing at least 80% corn grain
It can be unaged, but uniquely, if aged it must be aged in used or uncharred oak containers
