Corn Spirit

Definition

Corn spirit, in Danish often referred to as corn spirit or an immature corn distillate, is an unaged distillate produced primarily from corn. It is typically used as a base for American whiskeys and contributes the basic grain notes and a high alcohol content, prior to aging or further processing.

Production

• Raw material: corn, often blended with smaller proportions of other grains to control fermentation and distillation.
• Fermentation: the starch in the corn is converted to sugars and then to alcohol using yeast.
• Distillation: the fermented liquid is usually distilled to high purity and without wood aging. The result is a clear distillate with a high ABV.
• Treatment and classification: as a rule, it is unaged and without wood aging. If the distillate is aged in new oak barrels and meets other criteria, its character changes and the designation may change, e.g., to bourbon if the requirements are met.

Terminology and usage

• Terminology: in English-language sources it is often referred to as 'new make' or 'white dog'; Danish references refer to it as immature corn distillate.
• Use: serves as the base for many American whiskeys, especially bourbon, and is also used as a clear base in some diluted or unaged products.

Characteristics

• Taste and aroma: characterized by pronounced grain notes, a slight sweetness, and a strong ethanol scent; the flavor can be fresh and grassy, with a somewhat solvent-like nuance in some portions.
• Appearance: typically colorless and transparent, since there is no wood aging.
• Alcohol strength: at the final distillation often around 60-80% ABV, after which it can be reduced to the desired strength before consumption.

See also

• Bourbon
• White whiskey
• New make