Corn – corn is believed to have been used in the first whiskies
ever made. Corn is plentifully available
in the United States – especially in Central Illinois! Distillers typically use clean number two yellow
corn, which provides a sweet flavor to distilled spirits. Corn offers an abundant supply of fermentable
sugars, which yields high amounts of alcohol.
Wheat – wheat is a widely used grain, typically processed into
flour for bread. When used in whiskey, wheat
offers the ability to balance a spirit and adds a buttery soft finish.
Barley – malted barley is commonly used in the production of
beer and provides a number of flavor profiles depending on the amount or level
of malting applied. For example, chocolate
malt is traditionally used in a stout beer.
In whiskey, a mildly toasted barley is used most often. While barley helps to balance the pH in the
mashing process, it also adds a rich caramel flavor to the end spirit.
Rye – rye is frequently used in rye whiskey and bourbon, as
well as other well known spirits. Rye adds
a spicy, robust flavor which cannot be mistaken. During the post-prohibition era, rye whiskey
was very popular and seems to be returning in popularity.
While corn, wheat, barley and rye all provide unique individual
flavors, they can also be blended to create a well balanced spirit. For example, law requires that all bourbon
include a minimum of 51% corn within the grain bill. In addition to corn, bourbon usually includes
malted barley. Some bourbon includes rye
while others include wheat. The decision
to use rye or wheat in bourbon is dependent on the desired finish of the
product – either spicy and bold (rye) or warm and buttery (wheat).
