Corn whiskey is one of the oldest whiskey styles in the United States. It is legally defined as a spirit with a fermented mash of at least 80% corn. Corn whiskey can be bottled without oak maturation, and if aged, the process has to take place in used or uncharred oak barrels—unlike bourbon that has to be matured in new charred oak.
Corn whiskey appeared sometime in the mid-1700s, first among Scottish and Irish settlers who were familiar with the whiskey-making technique. It was a rustic spirit that was not aged and mostly intended for immediate consumption. Following the Civil War and federal and state taxation, most of the production went underground, and corn whiskey became American moonshine.
Seagram's 7 is an American blended whiskey that was first produced in 1933. This blend was especially popular in the 1970s, and it still remains one of the best-selling brands in the United States. Although Seagram is a Canadian company, Seagram's 7 is marketed as an American blend, and it is probably produced in Connecticut.
The exact content of the blend is not known, but the character is mostly dominated by corn. The final profile typically has nutty and caramel-like aromas, while the flavor is sweet and reminiscent of vanilla and brown sugar. Seagram's can be enjoyed neat or on the rocks, but due to its character, it is mostly used in cocktails and long drinks.
Applejack is often dubbed as one of the oldest American spirits. Essentially, it is an apple brandy that supposedly originated during colonial times. It is believed that the original version was made as a cider that was fermented and left to freeze.
The liquid that was not frozen would then be consumed. However, this technique, known as freeze distillation or jacking is not practiced anymore. The turning point for applejack production happened in 1698 when a Scotsman William Laird moved to New Jersey.
Bourbon is an American whiskey that is primarily made from corn mash, the minimum requirement is 51%, while other options may include rye, barley, or wheat. Although most production is located in Kentucky, bourbon can technically be made anywhere in the United States.
The whiskey is almost always aged, and the process must take place in new charred oak casks, but the regulations do not specify the minimum aging period. If it is labeled as straight bourbon, it indicates that the whiskey has been aged for at least two years, and all bourbon whiskey must be bottled at the minimum of 40% ABV.
VARIATIONS OF Bourbon
Tennessee whiskey is a label used for a specific type of whiskey produced in Tennessee that has to meet several quality and production standards. The production process is similar to bourbon, and the mash has to be made with 51% corn. After distillation, it has to go through a filtering step known as Lincoln County Process—which involves filtering or steeping whiskey in sugar maple charcoal.
The only exception to this rule is made for Prichard's whiskey. All Tennessee whiskey has to be aged in new, charred oak, but the exact aging period is not regulated. It is bottled at a minimum of 80 proof (40% alcohol by volume). Tennessee whiskey it typically amber-colored, and the charcoal-filtering provides for its signature smooth and mellow character.
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