Analytical Profile of Straight Bourbon Whiskies

Schoeneman, Robert L; Dyer, Randolph H; Earl, Elaine M

doi:10.1093/jaoac/54.6.1247

Cited by 4 publications

(4 citation statements)

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“…Chivas Brothers Ltd. (Keith AB55 3BS) supplied samples after 3,6,9,12,18,24,30,36,42,48 and 60 months. The samples were drawn from three replicate uncharred American Standard Barrels.…”

Section: Methodsmentioning

confidence: 99%

“…The samples were drawn from three replicate uncharred American Standard Barrels. From the same source samples were also supplied after 2,4,6,9,12,15,18,21 and 24 months, drawn from miniature casks with a capacity of approximately 61, and made of uncharred American white oak. Both types of cask were filled with the same batch of Longmorn New Distillate part diluted with water to 67.5% and part to 63.4% v/v alcohol.…”

Section: Methodsmentioning

confidence: 99%

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Comparison of Scotch Malt Whisky Maturation in Oak Miniature Casks and American Standard Barrels

Withers

Piggott

Conner

et al. 1995

Journal of the Institute of Brewing

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The sensory and chemical attributes of Scotch malt distillate matured in uncharred, American white oak casks, were compared with distillate matured in miniature casks of similar wood with a capacity of 6 Litres. The maturation profiles of the two types of casks differed in the pattern of extraction of wood components and in the flavour characteristics of the final distillates. The product from the miniature cask maturations was not comparable with a Scotch malt whisky, due to differences in the ratios of concentrations of extractives. This may relate to differences in oxidation rates in the two cask types.

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“…Chivas Brothers Ltd. (Keith AB55 3BS) supplied samples after 3,6,9,12,18,24,30,36,42,48 and 60 months. The samples were drawn from three replicate uncharred American Standard Barrels.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Comparison of Scotch Malt Whisky Maturation in Oak Miniature Casks and American Standard Barrels

Withers

Piggott

Conner

et al. 1995

Journal of the Institute of Brewing

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“…The lack of definitive sensory differentiation between rye and bourbon whiskeys is mirrored in the flavor-chemistry and chemometric literature. Although volatile analysis of American whiskey dates back to the mid-20th century (Kahn, Laroe, & Conner, 1968;Kahn, Shipley, LaRoe, & Conner, 1969;Liebmann & Scherl, 1949;Schoeneman, Dyer, & Earl, 1971), there is still no definitive chemometric difference found between bourbons and ryes (Collins, Zweigenbaum, & Ebeler, 2014;Lahne, 2010;Poisson & Schieberle, 2008b).…”

Section: Introductionmentioning

confidence: 99%

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Lahne

Abdi

Collins

et al. 2019

Journal of Food Science

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We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented “mashbill” of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained for 10 hours to develop a lexicon of 24 flavor, taste, and mouthfeel descriptors for the 24 whiskey samples (15 bourbons and 9 ryes). Then, subjects rated each whiskey sample on each attribute, using unstructured line scales, in standard good sensory‐evaluation conditions, and in triplicate. Results were analyzed using MANOVA, Barycentric Discriminant Analysis, and Hierarchical Cluster Analysis. Overall, while 10 descriptors significantly differentiated the whiskeys, no attribute or combination of attributes was predicted by mashbill: The judges did not find differences in sensory character between bourbon and rye whiskeys as categories. However, significant differences could be attributed to the producer of the whiskey and to age at bottling. These results are important because American whiskey has recently become staggeringly popular, and because there is a consistent belief that bourbon and rye whiskeys—as categories—have distinct sensory characteristics. Practical Application This research contradicts popular and expert beliefs about the distinction between the popular and important American rye and bourbon whiskeys. A comprehensive sensory DA study of 24 American whiskeys with different mashbills (9 ryes and 15 bourbons) shows that—while each whiskey is individually distinct on a number of sensory dimensions—sensory differences between rye and bourbon whiskeys as product categories cannot be predicted by mashbill. For producers, consumers, and researchers, this research points to the need for new theories on the origins of flavors in whiskey, as it is now clear that the grain content alone cannot predict sensory qualities.

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“…After it was seen that the panelists had no strong preference, identification studies were discontinued. About 80 compounds have been identified in whiskies of various types (Jones and Wills, 1966;deBecze et al, 1967;Kahn et al, 1968;Nykanen et al, 1968;Suomalainen and Nykanen, 1966;Schoeneman et al, 1971;Nishimura and Masuda, 1971;Jennings et al, 1972. The trials with the canned peaches were the most consistent on the organoleptic side. The panel clearly differentiated the various brands of peaches in all categories.…”

Section: Resultsmentioning

confidence: 99%