Small Grain

Small Grain is an American designation used in bourbon production to describe the non-corn grain varieties included in the mash bill alongside corn. In practice, the term primarily refers to rye and wheat, but other non-corn grain varieties can also be included as small grains in the mash. The small grains influence flavor, aroma, and mouthfeel, and stand in contrast to the corn, which makes up the dominant part of the mash bill and provides bourbon's sweetness and body.

Meaning and use: - Primary small grains in bourbon are rye and wheat. They can be used individually or in combination in the mash bill. - Rye adds a spicy, peppery note and a sharp mouthfeel; wheat provides a softer, sweeter profile. - Although malted barley can also be present in the mash bill, it is typically not described as 'small grain' when discussing the composition of bourbon, but as part of malting and enzymatic activity.

Example of use: - Rye-forward bourbons: typically a higher proportion of rye in the mash bill (e.g., 10–30%), supplemented by corn and possibly a smaller proportion of barley. - Wheated bourbons: a higher proportion of wheat (e.g., 10–20%), which yields a rounder and sweeter profile.

Legal and terminology: - Bourbons, according to the law, must contain at least 51% corn in the mash bill; the remainder can be rye, wheat, or barley. The term 'small grain' functions as a marker for these non-corn components and is used primarily in prose or marketing to describe stylistic differences rather than as a fixed legal designation.