Grain Bill: 60% Corn, 10% Oats, 15% Wheat, 15% Malted Barley.
All bourbon’s are whiskey’s, but not all whiskey’s are bourbons. To be called bourbon a whiskey must meet the following criteria;
- Must be made in the United States.
- Must contain 51 percent corn.
- Must be aged in new oak charred barrels.
- Must be distilled to no more than 160 proof and entered into the barrel at 125 proof.
- Must be bottled at no less than 80 proof.
- Must not contain any added flavoring, coloring or other additives.
So all bourbon is still whiskey because it is fermented from grain, but not all whiskey is bourbon because it must meet these other criteria.
DogMaster Bourbon Whiskey begins when over 700 pounds of grain are loaded into the DogMaster Distillery mash tun. Hot water is then added and the grain is cooked for 2 hours at various temperatures ranging from 185F down to 145F to convert the grain’s natural starches into simple sugars.
Fermentation runs 3-5 days with the resulting beer being distilled to around 145 Proof. The Bourbon Whiskey is then reduced to 125 proof with spring water and stored in a new, small format, medium charred 30 gallon Missouri White Oak Barrel. After aging the Bourbon Whiskey is then proofed down again with spring water and bottled at 90 Proof.