The Big Man of Jim Beam

Bourbon Glossary

beer well Holding tank where the fermented mash sits until it is distilled.

bonded bourbon whiskey Bourbon whiskey that has been aged and bottled according to the Bottled-in-Bond Act of 1897. It is straight bourbon whiskey, made at one time and in one location for at least four years, then bottled at 100 proof.

bourbon whiskey Made in the United States from a fermented mash containing at least 51 percent corn. It must be produced at no more than 160 proof, aged in new American oak charred barrels at no more than 125 proof, and bottled at no less than 80 proof.

doubler A smaller, pot-style still in which whiskey is distilled a second time to improve its quality. It is sometimes called a thumper because of the sound it used to make.

fermenters Large vats or tanks that house the mash. Yeast is added to the mash while it's in the fermenters, converting the sugars into alcohol. A beer-like liquid is produced in these vats, which used to be made of cypress, but are now mostly stainless steel.

mash cooker Tank where the corn/rye mixture is cooked and the malted barley is added. The malted barley releases an enzyme that converts grain starch into sugars. When the conversion is complete, the mash is transferred to fermenters.

moonshine Distilled spirits produced in an unlicensed, unregulated still without payment of taxes, and hence illegal. Seldom aged and produced from anything that will ferment, moonshine (made at night, when the moon is shining) is often a health ...