Corn whiskey

In the United States, whisky has become increasingly popular. This popularity has led to a resurgence of small craft distilleries, most of which are producing whisky, in particular corn-based whisky such as bourbon and corn whisky. The Scotch-Irish brought corn whiskey-making to America. More than anyone else, they popularized it, despite the mighty inroads of “rumbullion” (rum).

From the 1700s, Scotch-Irish settlers across the United States constructed portable copper pot stills to make spirit, using whiskey-making techniques from British Isles and applying them to corn rather than barley.

Corn whiskey is the whiskey produced by mashing corn (i.e. using malt enzymes to convert its starches to sugars), fermenting the corn mash with yeast, and distilling the fermented mash. The mashed corn produces a particular profile of congeners that characterizes the flavour of corn whiskey. Corn whiskey does not to be aged.

Pure Corn whiskey is made from the simple and natural ingredients: corn; malt; water; and yeast. The mash should be composed of 80 to 90% corn with a 10 to 20% adjunct of malt to supply enzymes. Alcohol strength not exceeding 160° proof. If stored in oak containers stored not more than 125° proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood.
Corn whiskey