It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).
They just choose not to label themselves with that name.
To hell with a legal requirement. That shit isn’t even bourbon. Even Jack Daniels distillery, themselves, insist that it isn’t bourbon. (Yes, I know the law, but the law is wrong.)
It doesn’t get to become bourbon based off of some silly technicality in the law.
“Bourbon-style corn drink”, maybe. Or “caramel-flavored moon juice”.
It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).
They just choose not to label themselves with that name.
I thought their filtration process DQ’d them from the strict bourbon definition as well, although they meet the rest of the criteria.
In any case, it’s still disgusting and I’ll stick to Peated Scotch.
Nothing about the Lincoln County process violates the definition
To hell with a legal requirement. That shit isn’t even bourbon. Even Jack Daniels distillery, themselves, insist that it isn’t bourbon. (Yes, I know the law, but the law is wrong.)
It doesn’t get to become bourbon based off of some silly technicality in the law.
“Bourbon-style corn drink”, maybe. Or “caramel-flavored moon juice”.
Bourbon is only made in Kentucky!
No, Bourbon can be made anywhere in the USA.
Go look up the legal definition.
Otherwise it’s called Sour Mash.
Sour mash vs sweet mash have to do with how you make your whiskey. It isn’t a designation for bourbon styled whiskies made outside KY.
Ah, thanks for correcting me. Going to leave my comment up for future context.