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Comment Archives: stories: Food & Drink: What the Fork – Web Only

Re: “Bourbon by the Bay

This comment was removed because it violates our policy against anonymous comments. It will be reposted if the commenter chooses to use his or her real name.

Posted by Editor on 03/23/2016 at 11:38 AM

Re: “Bourbon by the Bay

"One is that it be aged for at least two years in new oak barrels"

Ummm, incorrect. According the the official Code of Federal Regulations, there is no minimum aging time in a new "charred" oak barrel in order to be labeled a bourbon. Here is the official definition:

"Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers"

Now, bourbon aged 1 day wouldn't be very good but it would in fact still be bourbon as long as it met the other criteria specified in the CFR.

Posted by Jim Hough on 03/23/2016 at 9:10 AM

Re: “Bourbon by the Bay

This comment was removed because it violates our policy against anonymous comments. It will be reposted if the commenter chooses to use his or her real name.

Posted by Editor on 03/19/2016 at 12:08 AM

Re: “Bourbon by the Bay

To be called "Bourbon" there are several rules that have to be met. One is that it be aged for at least two years in new oak barrels.

If their first batch of "Bourbon" has only been aging for 8 months, they've got at least 16 more months to go. If they want to call it Bourbon, that is...

Posted by Joshua Daniels on 03/18/2016 at 12:51 PM

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