🥃 Corn whiskey

Corn whiskey is a US standard type of whisky made from a fermented mash of at least 80% corn. Under 27 CFR § 5.143 it is distilled to no more than 80% ABV and bottled at 40% ABV or more; unlike other American whiskies, it does not have to be stored in oak.

The general US definition of whisky requires storage in oak barrels, but corn whisky is expressly exempted. Storage is needed only when an age is claimed on the label. In that case the whiskey goes in at up to 62.5% ABV, and only into used or uncharred new oak barrels. A drink meeting this standard must be called “corn whisky”.

A new charred barrel is not allowed, and that is exactly what sets it apart from bourbon. An 80% corn mash aged in a new charred barrel already meets the bourbon definition, which needs just 51% corn. Unlike bourbon, corn whiskey may contain colouring, flavouring and blending materials.

Straight corn whiskey is aged at least two years in used or uncharred new oak barrels, with nothing added. Blended corn whiskey contains at least 51% straight corn whiskey, the rest being other whisky or neutral spirits.

Why it matters to you. A very pale colour is no sign of a fake here: ageing is optional for corn whiskey. If an age is given, the whiskey did rest in a barrel, but not a new charred one. What separates it from bourbon is the share of corn and the barrel, not just the name. WHO: there is no safe level of alcohol.