Corn Whiskey

Definition Corn whiskey is an American whiskey style in which at least 80% of the mash consists of corn. It is produced primarily in the United States and differs from other whiskeys due to the corn dominance and the rules for distillation and aging.

Requirements and production The mash consists of at least 80% corn; the remainder may be other grains such as wheat, rye, or barley. The distillate must not be higher than 160 proof (80% ABV). After distillation, the whiskey is aged in oak barrels, but there is no requirement that the barrels be newly charred. Many producers use used or uncharred barrels, which contribute to a milder, sweeter profile than in products such as bourbon.

Aging and style Corn whiskey can be unaged (white corn whiskey) or aged in barrels for varying periods. The lack of a requirement for new charring means that the barrel's character — including color and aromas such as vanilla and caramel — is often determined by the choice of barrels and aging time.

Flavor and aroma When aged, corn whiskey is generally sweet and grain-forward in character, with notes of corn, vanilla, and caramel, and a hint of oak. The flavor varies with the barrel choice and the length of aging.

Historical context Corn whiskey has roots in early American agriculture and industry, where corn was inexpensive and readily available. Under American regulation, it is defined by the corn content and aging in oak barrels, with no requirement for new charred barrels.