In this new weekly series exclusive to Americanwhiskeymag.com we’re working with distillers across the United States to discover ‘five things you didn’t know about’ the many aspects the whiskey making process. This can be anything from style, to label design, to sourcing grains, providing you with some nuggets of wisdom on the world of whiskey.
Kicking us off we have Jonathan Likarish, head distiller and co-founder of Ironroot Republic Distilling, diving in to the world of corn whiskey; something the award-winning creator of Hubris Straight Corn Whiskey knows an awful lot about.
Stories of corn whiskey or ‘corn liquor’ run deep in the United States. Often corn whiskey was associated with the illicit whiskeys produced as Moonshine during Prohibition and has developed a reputation as wild as those lawless times. Today corn whiskey is still the only type of whiskey that does not have to be aged in an oak container. All of the other ‘white dogs’ are not considered whiskey by federal definition. Due to its dubious background, corn whiskey is still shrouded in many legends and fallacies. Corn whiskey’s big brother, straight corn whiskey, is an aged product that is starting to challenge the archaic concepts of ‘corn liquor’ and gives us a glimpse into what corn whiskey can become.
Notepads at the ready..
Number 1: What is corn whiskey and how is it different to Bourbon?
There are a lot of misconceptions as to what constitutes corn whiskey in the United States. Corn whiskey’s definition is intertwined tightly with the definition of Bourbon which is required to have at least 51 per cent corn in its mashbill. The regulations state that a corn whiskey must contain no less than 80 per cent corn. These definitions leave a grey area in which Bourbon is often incorrectly interpreted as any whiskey containing 51 per cent to 80 per cent corn. In reality, Bourbon can possess anywhere between 51 per cent to 100 per cent corn and corn whiskey can contain 80 per cent to 100 per cent corn. At first glance, there seems to be an overlap of definitions; however, the largest determining factor between corn whiskey and Bourbon is the choice of cooperage. Bourbon has to be aged in an unused, charred oak container. Corn whiskey can be aged in used oak containers or uncharred new oak containers. It is common for Corn Whiskey to be aged in used Bourbon barrels.
Number 2: What makes a corn whiskey a straight corn whiskey?
The delineation of straight corn whiskey is the same as for other straight whiskeys. It means that the product was aged in oak for no less than two years and that no colorings or flavorings were added. Most classes of spirits allow for additives up to 2.5 per cent of the total volume to be added to the product. These are usually in the form of sweeteners or caramel colorings. The Bourbon or straight whiskey categories do not allow for these manipulations and are therefore unadulterated.
Number 3: Does corn have any flavor beyond sweetness and corn flavor?
Typically, the Bourbon industry has ignored the role corn plays in adding flavor to the spirit. The most common flavoring grains in Bourbon are rye and wheat, but they only make up a small percentage of the mashbill compared to the lion’s share of corn. Corn is, rightfully, viewed as the source of sugars to fuel ethanol production. The reason the ethanol fuel industry frequently uses corn is because of the efficiencies in growing corn as well as the high yield in alcohol. Over time corn has been hybridized and modified to produce more sugars for certain industries. In doing so, some of the more flavorful amino acids were sacrificed and some modern corns add very little complexity to a whiskey. However, that is not true for all corns. Many heritage and heirloom varietals still maintain a vast array of flavors. These flavors range from baking spices to dark fruits, and cayenne to floral notes. Many of the straight corn whiskeys on the market today are making use of these specialty corns and are achieving new levels of complexity. Corn distillate does have a natural sweetness, but often during tastings, people expect corn whiskey to be overly sweet. In reality, most corn whiskeys are actually less sweet than their Bourbon counterparts. Even though they have very similar mashbills, the corn whiskeys have less opportunity to extract wood sugars from a used barrel.
Number 4: What should corn whiskey taste like?
Despite a history about as long as other types of American whiskey, straight corn whiskey has had a very small presence in the market. As opposed to Bourbon which has a very established flavor profile, straight corn whiskey does not have a very defined profile. The comparatively less regulation on corn whiskey also allows for a variety of different production techniques. Some corn whiskeys that come from a once used Bourbon barrel may taste very similar to Bourbon, but other corn whiskeys that are aged in twice or three times used barrels may be more reminiscent of Scottish grain whiskies.
Number 5: What is next for corn whiskey?
Straight corn whiskey is still the Wild West of American whiskeys. With the ability to be aged in used barrels, straight corn whiskey can be aged in all different types of casks, pushing the boundaries on flavor. We have already found success with a product that was a blend of straight corn whiskeys from peated Islay casks and tawney port casks. Because the category is so open, there will be a lot of innovation in this area in the years to come. Some of the non-traditional whiskey producing regions, like Texas, can also benefit from the Straight Corn Whiskey category because the excessive weather conditions and the resulting tannin extraction can be tempered by reusing barrels, thus allowing extended aging durations.
Despite its humble beginnings, straight corn whiskey is poised to become one of the most innovative American whiskey categories. Perhaps in time this pauper may deservedly turn out to be a prince.
Kicking us off we have Jonathan Likarish, head distiller and co-founder of Ironroot Republic Distilling, diving in to the world of corn whiskey; something the award-winning creator of Hubris Straight Corn Whiskey knows an awful lot about.
Stories of corn whiskey or ‘corn liquor’ run deep in the United States. Often corn whiskey was associated with the illicit whiskeys produced as Moonshine during Prohibition and has developed a reputation as wild as those lawless times. Today corn whiskey is still the only type of whiskey that does not have to be aged in an oak container. All of the other ‘white dogs’ are not considered whiskey by federal definition. Due to its dubious background, corn whiskey is still shrouded in many legends and fallacies. Corn whiskey’s big brother, straight corn whiskey, is an aged product that is starting to challenge the archaic concepts of ‘corn liquor’ and gives us a glimpse into what corn whiskey can become.
Notepads at the ready..
Number 1: What is corn whiskey and how is it different to Bourbon?
There are a lot of misconceptions as to what constitutes corn whiskey in the United States. Corn whiskey’s definition is intertwined tightly with the definition of Bourbon which is required to have at least 51 per cent corn in its mashbill. The regulations state that a corn whiskey must contain no less than 80 per cent corn. These definitions leave a grey area in which Bourbon is often incorrectly interpreted as any whiskey containing 51 per cent to 80 per cent corn. In reality, Bourbon can possess anywhere between 51 per cent to 100 per cent corn and corn whiskey can contain 80 per cent to 100 per cent corn. At first glance, there seems to be an overlap of definitions; however, the largest determining factor between corn whiskey and Bourbon is the choice of cooperage. Bourbon has to be aged in an unused, charred oak container. Corn whiskey can be aged in used oak containers or uncharred new oak containers. It is common for Corn Whiskey to be aged in used Bourbon barrels.
Number 2: What makes a corn whiskey a straight corn whiskey?
The delineation of straight corn whiskey is the same as for other straight whiskeys. It means that the product was aged in oak for no less than two years and that no colorings or flavorings were added. Most classes of spirits allow for additives up to 2.5 per cent of the total volume to be added to the product. These are usually in the form of sweeteners or caramel colorings. The Bourbon or straight whiskey categories do not allow for these manipulations and are therefore unadulterated.
Number 3: Does corn have any flavor beyond sweetness and corn flavor?
Typically, the Bourbon industry has ignored the role corn plays in adding flavor to the spirit. The most common flavoring grains in Bourbon are rye and wheat, but they only make up a small percentage of the mashbill compared to the lion’s share of corn. Corn is, rightfully, viewed as the source of sugars to fuel ethanol production. The reason the ethanol fuel industry frequently uses corn is because of the efficiencies in growing corn as well as the high yield in alcohol. Over time corn has been hybridized and modified to produce more sugars for certain industries. In doing so, some of the more flavorful amino acids were sacrificed and some modern corns add very little complexity to a whiskey. However, that is not true for all corns. Many heritage and heirloom varietals still maintain a vast array of flavors. These flavors range from baking spices to dark fruits, and cayenne to floral notes. Many of the straight corn whiskeys on the market today are making use of these specialty corns and are achieving new levels of complexity. Corn distillate does have a natural sweetness, but often during tastings, people expect corn whiskey to be overly sweet. In reality, most corn whiskeys are actually less sweet than their Bourbon counterparts. Even though they have very similar mashbills, the corn whiskeys have less opportunity to extract wood sugars from a used barrel.
Number 4: What should corn whiskey taste like?
Despite a history about as long as other types of American whiskey, straight corn whiskey has had a very small presence in the market. As opposed to Bourbon which has a very established flavor profile, straight corn whiskey does not have a very defined profile. The comparatively less regulation on corn whiskey also allows for a variety of different production techniques. Some corn whiskeys that come from a once used Bourbon barrel may taste very similar to Bourbon, but other corn whiskeys that are aged in twice or three times used barrels may be more reminiscent of Scottish grain whiskies.
Number 5: What is next for corn whiskey?
Straight corn whiskey is still the Wild West of American whiskeys. With the ability to be aged in used barrels, straight corn whiskey can be aged in all different types of casks, pushing the boundaries on flavor. We have already found success with a product that was a blend of straight corn whiskeys from peated Islay casks and tawney port casks. Because the category is so open, there will be a lot of innovation in this area in the years to come. Some of the non-traditional whiskey producing regions, like Texas, can also benefit from the Straight Corn Whiskey category because the excessive weather conditions and the resulting tannin extraction can be tempered by reusing barrels, thus allowing extended aging durations.
Despite its humble beginnings, straight corn whiskey is poised to become one of the most innovative American whiskey categories. Perhaps in time this pauper may deservedly turn out to be a prince.
