Classes & Types of Spirits MGP produces:
GIN - Spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at not less than 40% alcohol by volume (80 proof).
Distilled Gin – Gin produced by original distillation from mash with or over juniper berries and other aromatics or their extracts, essences or flavors.
GRAIN NEUTRAL SPIRITS (GNS) - Spirits distilled from a fermented mash of grain at or above 95% alcohol by volume (190 proof), and if bottled, bottled at not less than 40% alcohol by volume (80 proof).
Vodka - Neutral spirits distilled or treated after distillation with charcoal or other materials so as to be without distinctive character, aroma, taste or color
WHISKEY - Spirits distilled from a fermented mash of grain at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally attributed to whiskey and bottled at not less than 40% alcohol by volume (80 proof).
Bourbon Whiskey - Whiskey 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.
Blended Bourbon Whiskey - Blended whiskey produced in the U.S. containing not less than 51% on a proof gallon basis (excluding alcohol derived from added harmless coloring, flavoring or blending materials) straight bourbon whiskey.
Straight Bourbon Whiskey - Bourbon whiskey stored in charred new oak containers for two years or more. May include mixtures of two or more straight bourbon whiskeys provided all of the whiskeys are produced in the same state.
Blended Whiskey - Whiskey produced by blending not less than 20% on a proof gallon basis (excluding alcohol derived from added harmless coloring, flavoring or blending materials) straight whiskey or a blend of straight whiskeys and, separately or in combination, whiskey of any type or neutral spirits.
Corn Whiskey - Whiskey produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 80 percent corn and, if stored in oak containers, stored at not more than 62.5% alcohol by volume (125 proof) in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood.
Light Whiskey - Whiskey produced in the U.S. at more than 80% alcohol by volume (160 proof) [but less than 95% alcohol by volume (190 proof)] and stored in used or uncharred new oak containers.
Malt Whiskey - Whiskey produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent malted barley and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.
Rye Whiskey - Whiskey produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent malted rye and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.
Wheat Whiskey - Whiskey produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent wheat and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.
Miscellaneous Terms
Fermentation – The fermentation process uses yeast to convert grain sugars into ethanol and carbon dioxide. Congeners are flavor compounds which are produced during fermentation, as well as during the barrel aging process for whiskey. The final fermented grain alcohol mixture, called "beer,” is transferred to a "beer well" for holding. From the beer well, the beer passes through a preheater, where it is warmed by the alcohol vapors leaving the still, and then to the distillation unit.
Distillation - The process of separating the elements of a liquid—e.g., ethanol from water—using evaporation and condensation. Ethanol evaporates at 173 F, versus water at 212 F.
Mash/Wash/Wine - Terms used to describe the fermented liquid—grain-based or fruit- or vegetable-derived—being distilled. Spirits are grain-based. Wines are fruit-based, distilled into brandy.
Proof - A historic term still in use today, referring to twice the alcohol by volume of a spirit, e.g. a 40% ABV whiskey would be 80 proof. (Though “proof” systems are not the same in the UK as the US.)
Pot Distilling - Using a pot (or alembic) still to distill a wine or wash one batch at a time, with the alcohol evaporated into a tube or “lyne arm” and condensed back into liquid. The earliest form of distilling, more labor-intensive, pot distilling results in a spirit with more “congeners.”
Column Distilling - Distilling using a column-based system into which the wash is continuously pumped into the column, where rising steam strips away the ethanol. Results in a purer, less flavored, higher ABV spirit.
Congeners - More or less desirable flavoring compounds that evaporate with the ethanol as part of the distilling process.
Barrel Aging - Aging the product of distillation in a wooden (often oak) barrel that may or may not have been previously used to age another spirit, and may or may not have been charred to blacken the inside. The aging process mellows some of the harshness of the spirit while also infusing it with both color and character from the wood itself.
Barrel Proof - Terms found on the label of a whiskey bottle, indicating the spirit was not diluted once it was removed from the barrel, meaning it is much higher proof than the spirit traditionally.