Is Corn Whisky
American Whiskey?
This American spirit is principally made from corn! Corn Whiskey is distinctly different from the stereotypical American moonshine where sugar is typically added to the mash.
Corn Whiskey on the other hand uses a conventional mash procedure, This is in confirmation of the identity and tax laws for alcohol under the federal structure.
The taste of Corn Whiskey is closer to bourbon. There are many similarities including a sweeter taste like candy corn you get to experience during Halloween. You can also expect some notes of vanilla along with cinnamon spice.
Corn whiskey is normally made from a mash of 80 percent corn at the least. It is then distilled to a maximum strength of 80 percent ABV (160 proof). Moreover, corn whiskey is not required to be aged in wood like other American whiskey styles.
Bourbon can be made from 51 percent corn at the least. Many of which are usually made from 60 to 70 percent corn. Very few bourbons in fact exist with higher corn content than this. Only the Old Charter from Buffalo Trace produces a whiskey with a corn content of more than this limit.
The other main one is Tuthilltown Spirits. This new microdistiller is from New York. They made a splash in the market with their ‘Baby Bourbon’. This liquor is made from 100 percent New York corn. However, it is legal to produce the stuff only outside of Kentucky. This spirit is then aged in new charred wood.
It is true that whiskeys with a higher percentage of corn come across with extra sweetness. Nevertheless, note that there is a separate and distinct category of corn whiskey to this effect. It is called straight corn. These spirits are normally required to be at least 80 percent corn. Moreover, they can only be aged in new uncharred wood or in used charred barrels.
Corn whiskeys are commonly assumed to be of low quality. Or construed to be moonshine. Whiskey lovers therefore understandably overlook the entire category. Nevertheless, it is time to take a closer look now as many distilleries these days are releasing high-quality corn whiskeys. It is a blessing and a welcome change for this forgotten category.
Defining Corn Whiskey
What exactly is corn whiskey?
And how does it differ from moonshine?
A whiskey generally must be made from a mash bill and a majority share of it should be corn. There are two key clauses to the Alcohol and Tobacco Tax & Trade Bureau (TTB) pertaining to the definition of corn whiskey.
One is that the mash bill must contain a minimum of 80 percent corn. The other is that when aged, corn whiskey be kept in either uncharred or used oak barrels.
The second component especially is more important than the first. With the 80% corn mash bill requirement, A high-corn or all-corn whiskey could be categorized as a corn whiskey with the first 80 percent mash bill requirement. But, all corn whiskeys and bourbon must be aged in newly charred oak barrels. This is an important distinction according to the maturation requirements. This is specifically used as a structure to draw an impenetrable boundary between corn whiskey and other categories.
It is a possibility that bourbon and corn whiskey share the same mash bill. But both whiskeys can never be classified as the same. Moreso, because the requirements additionally allow corn whiskey to be bottled without undergoing any maturation process in oak.
Exploring Corn Whiskey Producers
- Balconies Distillery
This distillery was the first to change the perception of the corn whiskey category. They debuted with the ‘Balcones Baby Blue,’ a product from the now-famous Texas distillery. This whiskey is entirely made from a special variety of blue corn. Subsequently, it is aged in used oak barrels. This blue corn whiskey offers a rich, sweet, and surprising palate.
- Sierra Norte
This is yet another blue corn whiskey producer that is currently making waves in the category. Sierra Norte Distillery of Mexico is located in Oaxaca. It is the spiritual home of mezcal. They make a wide range of corn whiskeys showcasing disparate varieties of local corn.
The whiskeys from this distillery normally come from native black corn, white corn, and yellow corn varieties. The corn varieties themselves are the only changing variables for corn whiskeys produced by this facility. This showcases how corn accounts for flavor. Each of these whiskies begins with a mash bill of 85 percent corn and 15 percent malted barley. The mash is then double distilled in a copper pot still. All spirits then mature in a French oak single barrel for almost 10 months.
- Wood Hat Spirits
This distillery also presents an exciting lineup of corn whiskeys. But the one that gathered the most recognition is the Wood Hat Spirit’s ‘Bloody Butcher Red.’ It is a cask-strength corn whiskey made from a revived inherited variety of corn. The spirit is then matured in toasted barrels. This facility also makes a blue corn and American red and white corn varietal corn whiskey. All of these corn whiskeys are sold in aged and unaged versions.
- Heaven Hill
Of course, we cannot forget this one. Remember the Bloody Butcher Mellow Corn coming from Heaven Hill. It is the only bottled-in-bond corn whiskey on the market as of now. This corn whiskey is aged a minimum of four years and is then bottled at 100 proof. It is the product of one distillery from one season. This corn whiskey is affordable and widely available. It is a great way to get introduced to this category.
More To Come In This Category
- Tenth Ward Distillery
This distillery is located in Frederick, Maryland. The Tenth Ward facility offers another unique twist with a smoked corn whiskey variety. The mash bill of this corn whiskey is comprised of 80 percent smoked corn with 20 percent malted barley. Eventually, this whiskey brings along hints of peaty Scotch whisky and smoky mezcal. However, it is an unaged corn whiskey type.
- Myer Farm Distillery
This distiller produces the popular White Dog Corn Whiskey. It is entirely made from organic corn grown on their own farms. Ironroot Republic, located in Texas offers Ironroot Hubris. This is a straight 100 percent corn whiskey. It is then matured for a minimum of two years. The Hubris is subsequently bottled at cask strength. The brand also has an unaged corn whiskey called the Carpenter’s Bluff Moonshine. It is made from an inherited red corn variety.
It Is The Corn In The Drink
However, corn whiskey also has a bad rapport. You can very well blame the folks. Since there is so much mediocre whiskey out there in the market.
Admit that when you think of corn whiskey, you end up thinking of loads of illegal stills tucked way out behind barns. You fail to think of it in the same way as you think of bourbon or scotch. Corn Whiskey is the guileless little brother of other whiskeys that never really grew up. In a way the Peter Pan of spirits minus the pixie dust.
Nonetheless, corn is the main ingredient in bourbon. Corn whiskey should therefore have the same ability to tantalize refined palates. So, how is bourbon different?
Difference Between Bourbon and Corn Whiskey
There is only a small difference in mash bills and the aging procedure separating bourbon and corn whiskey.
According to “The Standard of Identity” part of the Code of Federal Regulations in Chapter One of Sub-Chapter C, the Standards of Identity for Distilled Spirits quote that:
- The percentage of corn in the bourbon mash bill should not be less than 51 percent and not less than 80 percent for corn whiskey.
- The proof from fermented mash should not exceed 160 proofs in both cases.
- That the proof when stored in barrels in both cases should not exceed 125 proof.
- The aging process is compulsory for bourbon while corn whiskey can be aged or unaged.
- Bourbon should only be aged in charred new oak barrels and there is nothing specific for corn whiskey, and can even be aged in uncharred new or used oak barrels.
Defining Terms
Mash Bill: Some people like to call this the ‘recipe.’ It is the term that defines the percentage of the different grains that can be utilized in the mash. In the case of whiskies, they usually include barley, corn, rye, or wheat.
Fermented Mash: When yeast is added the available sugars in the mash start changing into alcohol. Alcohol content is the greatest at this point in the process.
Proof: It Is an archaic measure that is meant to calculate the amount of alcohol in the liquor. The proof was calculated to be 1.821 times the percentage of ABV at a time in England. However, everyone agreed to make the measurement easier. So, the proof is now measured as 2x ABV.
ABV: Alcohol By Volume is exactly what the term literally says. It is a measure of how much of a given volume of the spirit is alcohol. Like 60 percent ABV is equal to 120 Proof.
Aged Vs. Unaged: This process involves placing the spirit in a chosen barrel and letting it sit for some time. Un-aged spirits available in the market generally include Blanco tequila, corn whiskey, gin, and vodka.
Charred New Oak Barrels: These are new barrels made of oak normally utilized for aging bourbon. Commonly made of American white oak, they are then charred into a variety of different levels ranging between 15 – 55 seconds.
Uncharred New Oak Barrels: These are normally virgin containers that have not been charred. They are usually made of American white oak.
Used Oak Barrels: These are containers that have previously been used in the aging process of any spirit including absinthe, bourbon, brandy, or rum.
In short, the difference between bourbon and corn whiskey is the percentage of corn in the mash. Additionally, whether it is aged or not. Bourbons sometimes are also made with 80 percent or more corn in the mash. Then, there are some bourbons as well utilizing 100 percent corn. The main difference between the two is that bourbon spirits are aged in charred new oak barrels. And that corn whiskey need not undergo any such procedure.
Is Moonshine the Same as Corn Whiskey?
It depends. The closest we can come is to say that both are pot-distilled, unaged whiskeys. Both are made from all or mostly corn. They also potentially include sugar and flavorings.
However, moonshine truly refers to an illegally made spirit. Therefore, it has no strict definition. This is the reason why you will never actually find moonshine on a retail shelf or even behind a bar. You can instead consider unaged corn whiskeys bottled and sold in liquor stores. As of now, it is a legal version of moonshine.
The federal definition of moonshine goes back to a century. Two court cases classified the legal definition. The broad statement put forth is that “Moonshine is an intoxicating liquor. It is explicitly distilled for beverage purposes.” Moonshine essentially means corn whiskey. But then it is just an illegal intoxicating liquor.
Moonshine is conventionally distilled in a pot still. It is mostly made of corn, but often also includes sugar and some other flavorings. The sugar in the mash is meant to increase the alcohol content in the liquor. You get higher proof by adding sugar.
According to the ‘Standard of Identity,’ corn whiskey is not permitted to add sugar or flavors.
However, this has failed to stop distillers from selling spirits known as Moonshine, Spirits like Hooch, White Dog, White Lighting, and White Whiskey are there in the open. But they are not corn whiskey. You will have to check on the label of the bottle. Quite a few are corn whiskeys, but most are grain alcohol.
Corn whiskey is not moonshine. It is a whiskey made from a mash bill of at least 80 percent corn. It can however be aged or unaged, in new or used uncharred oak. This can straight away be called corn whiskey when it is aged for two years or more.
It is all about corn for modern corn whiskey distillers. A hybrid strain of corn called Yellow Dent 2 took over the country in the mid-1800s. YD #2 became the most common corn crop. It was widely used in everything from ethanol to cornmeal, and corn starch to high-fructose corn syrup.
Yellow Dent #2
This hybrid corn quickly became a major player in whiskey production in the United States. It was starchy with flavors that could be masked with other grains. Moreover, it came dirt cheap.
With an increased interest in corn whiskey, distillers moved away from mass-market corn. They started working with hybrid corn strains with great names like Boone County White, Bloody Butcher, Jimmy Red Corn, Pencil Cob, Wapsie Valley, and others came into the picture. Add to it that heritage corn came in various colors like black, blue, red, and white.
Rare and heirloom varieties of corn took center stage. This was because of the grain-to-bottle movement and partly because of the growing awareness of the problems around the lack of diversity in grain crops. Not to forget the decline of the bees. Distillers were in search of corn varieties that could add to the flavor of the spirit. Rather than simply being starch-dominant which can be turned into alcohol.
Another great thing about heirloom corn varieties is that they have as much to add to taste as they do to the history of whiskey.
Bloody Butcher
This is a variety of corn found in Appalachia. This region is the most diverse agricultural area in North America. You can find over 1,500 heirloom crops here including over six hundred types of apples and almost five hundred varieties of beans.
A Bloody Butcher variant corn was among one of the crops that was saved for over five generations by one family. This corn got its name from the red specks found in the milled corn. It looked like specks of blood on the apron of a butcher. Bloody Butcher corn has a nutty flavor. It is a favorite for makers of corn whiskey.
Boon County White
This corn is yet another favorite of corn whiskey distillers. It is essentially a dent corn variety developed from another known as ‘White Mastodon’ by James W. Riley, of Boon Country, Indiana. in the 1870s. It was called a ‘triple threat’ in the 1870s. This name came because it was great for grinding, eating fresh, or roasting.
Ute Blue
This corn comes from the Ute Mountain area. It is a ranch product of Ute Farm in the Four Corners area. This blue corn variety has been grown in the area for generations. Corn Whiskey distillers utilizing the Ute Blue corn appreciate its butterscotch taste. It comes along with the lack of acidity normally found in yellow and white corn.
Jimmy Red
This corn variety was once a favorite of bootleggers. It appears as a bloody red, flint-hard dent corn. Jimmy Red usually comes with a rich and oily germ. The corn almost died, according to the story, with the last of the bootleggers. But two ears were eventually salvaged and given to a local farmer. Ted Chewning liked to save seeds and revive antique plant varieties. This corn variety now is a favorite for grits and corn whiskey producers. It displays a nutty honey flavor along with hints of cherry and marzipan.
What goes into the other 20 percent of the Corn Whiskey Mash bill?
Most corn whiskeys, like bourbon, tend to use other grains to complete the mash bill. Malted barley is historically used to add to the flavor profile. It also promotes the fermentation process as malted barley begins to germinate. It produces an enzyme that fervently consumes starches in the mash. And subsequently turns them into sugars which are then available for the yeast to convert into alcohol.
Other grains added to the corn whiskey mash bring out different textures and flavors. They also add depth to the spirit.
- Barley adds sizzling notes to the cultured corn whiskey. These flavors are normally described as chocolatey, nutty, and smoky.
- Wheat is quite often added as a mellowing element. It brings along hints of dried berries, honey, mint, and toffee. The bread-ness of wheat is mainly a supporting player. It complements the other grains in the mash.
- Rye most often is the main player. It comes along with its minty, peppery, and spicy flavors that hint at anise, cinnamon, and rye bread. This grain also helps pull out clove and nutmeg flavors from charred barrels used in the corn whiskey aging process.
Fermentation Issues Associated With 100 Percent Corn
Some distilleries are also found to make whiskey using 100 percent corn. The fermentation process, however, needs a kick start without malted barley. Some distillers also choose to opt for malting the corn. Many others turn to biochemistry and add enzymes like alpha and beta-amylase to the corn mash. Typically, they are found to naturally occur in malted barley.
Yeast is not just an alcohol-producing engine. It also impacts the flavor of corn whiskey. You know there are all kinds of different yeasts with different flavor profiles if you have brewed beer anytime.
Champagne yeast works very well for dry and sparkling wines. But you want lager yeast for brewing a lager. Similarly, corn whiskey distillers normally opt for sour mash. It works like the sourdough starter. This is usually taken from the last batch of corn whiskey mash. It is subsequently allowed to ferment and then added to the next round. The sour mash is self-sustaining like the sourdough starter. As lower pH levels make it difficult for undesirable microbes to perch.
Some distillers also use sweet mash. However, this requires more equipment and monitoring to control pH because using sweet mash is more like baking with commercial yeast. This yeast is then added and monitored to control pH to avoid contaminants. The distillers thereby have more control and ably produce a more consistent product. Nevertheless, they have to invest more in equipment and monitoring.
The Pot Still Tradition
Moonshine was traditionally produced in copper pot stills. Most corn whiskey distillers these days still continue the custom. Unlike a column still, pot stills generally keep the character and flavor of the mash bill. However, column-stills produce a cleaner distillate and operate continually instead of operating by batch. Several vodkas are triple distilled in column stills. This is to produce a clean, pure, almost tasteless distillate. Modern corn whiskey distillers, nowadays, are looking to bring the unique flavor of the various heritage corns into the bottle as they work.
The modern pot still is an offspring of the Alembic. It is a device made of two vessels connected by a tube and is commonly used by alchemists including perfume makers. Pot stills came to the United States along with the Irish and Scottish immigrants. Many of them had then settled in the intermediate colonies. These farmers and their descendants later moved farther west. They settled in Kentucky and Tennessee.
To Age or Not to Age Corn Whiskey?
Several drinks we consume nowadays are unaged spirits. These include gin, tequila, vodka, and others. We do not normally give it a second thought, except when we rarely see the ‘Gin aged in Bourbon Barrels’ or ‘Vodka aged in Cognac Barrels’ labels. These new trends have reflected the ‘finishing’ trend in scotches and bourbons. As a result, they have come out with the ‘Cask Finished’ variety of spirits. Cask-finished spirits spend the final part of the aging process in barrels from ale, brandy, rum, scotch, sherry, and other liquors.
Aging usually adds, subtracts or creates synergy between the container and the spirit. What the container is made of Therefore, the type of wood making the container and how they are prepped will affect the final product. Some effects of charred or uncharred containers can be subtle. Note that the spirit entering the barrel is clear, but the spirit coming out of it is amber or golden-colored.
The Angel’s Share
Year over year whiskeys around the globe are typically aged in barrels. A small amount of these are however lost. The lost spirits are known as ‘The Angel’s Share.’ This term customarily comes from the Scottish brewing tradition. It holds that any drop wasted during the process is a tragedy, no matter how hard they try to seal the barrels. A percentage of the whiskey usually disappears. More tax is taken by the angels depending upon how long the whiskey has been aged. However, distillers have now calculated that the tax for the first year normally averages around 10 percent. And then 2 percent extra is taxed each year following that.