CBP Ingredients & Raw Materials 1 — Questions and Answers
Question 1: What is the minimum percentage of corn required by federal law in a bourbon mash bill?
- 25%
- 51% (Correct answer)
- 60%
- 75%
Correct answer: 51%
Federal regulations mandate that bourbon must contain at least 51% corn in its grain recipe to be legally classified as bourbon.
Question 2: What geological feature of Kentucky makes its water particularly well-suited for bourbon production?
- Sandstone aquifers that add silica
- Granite bedrock that softens water
- Limestone bedrock that filters iron and adds calcium (Correct answer)
- Clay-rich soil that adds minerals
Correct answer: Limestone bedrock that filters iron and adds calcium
Kentucky's limestone geology naturally filters iron from groundwater while enriching it with calcium, creating an ideal mineral profile for yeast health and fermentation.
Question 3: Which grain in a bourbon mash bill provides the enzymes necessary to convert starches into fermentable sugars?
- Corn
- Rye
- Wheat
- Malted barley (Correct answer)
Correct answer: Malted barley
Malted barley contains amylase enzymes activated during the malting (germination) process that break down grain starches into fermentable sugars during mashing.
Question 4: What is a bourbon 'mash bill'?
- The blending formula for different barrel ages
- The regulatory document submitted to the TTB
- The recipe specifying the types and proportions of grains used (Correct answer)
- The equipment list required for distillation
Correct answer: The recipe specifying the types and proportions of grains used
A mash bill is the grain recipe that specifies the exact percentages of corn, a flavor grain (rye or wheat), and malted barley used in bourbon production.
Question 5: Why is iron content in water considered detrimental to bourbon production?
- It imparts a metallic taste that cannot be removed by aging
- It inhibits yeast activity and negatively affects fermentation and flavor (Correct answer)
- It causes the mash to overheat during cooking
- It prevents proper starch gelatinization during mashing
Correct answer: It inhibits yeast activity and negatively affects fermentation and flavor
Iron inhibits yeast health and fermentation efficiency, and can produce off-flavors in the finished bourbon, which is why Kentucky's limestone-filtered water (naturally iron-free) is prized.
Question 6: What grain is used as the primary flavor grain in 'wheated' bourbons, replacing the more common rye?
- Oats
- Wheat (Correct answer)
- Spelt
- Triticale
Correct answer: Wheat
Wheated bourbons substitute wheat for rye as the secondary flavor grain, producing a softer, sweeter, and more approachable flavor profile compared to rye-forward bourbons.
Question 7: What is the primary flavor contribution that corn makes to bourbon whiskey?
- Spiciness and pepper notes
- Fruity and floral aromatics
- Dryness and astringency
- Sweetness and a full-bodied character (Correct answer)
Correct answer: Sweetness and a full-bodied character
Corn's high starch content converts to sugars during fermentation, contributing characteristic sweetness and a round, full-bodied mouthfeel that defines bourbon's flavor foundation.
CBP Ingredients & Raw Materials 1
What is the minimum percentage of corn required by federal law in a bourbon mash bill?