$160

General Terms: Bourbon – a type of American whiskey made from a grain mash that is at least 51% corn, aged in new, charred oak barrels, and distilled to no more than 80% alcohol by volume (ABV). Mash bill – the mixture of grains used to make the bourbon, which typically includes corn, rye, and/or barley. Barrel – the container in which bourbon is aged, typically made of oak and charred on the inside. Char – the process of burning the inside of the barrel to create a layer of charcoal, which helps filter impurities and add flavor to the bourbon. Angel’s share – the portion of bourbon that is lost to evaporation during the aging process. Proof – the measurement of a whiskey’s alcohol content, which is twice the percentage of alcohol by volume (ABV). Small batch – a term used to describe bourbon that is produced in smaller quantities, typically between 100 and 1,000 barrels. Single barrel – bourbon that is bottled from a single, individual barrel, rather than being blended with whiskey from other barrels. Age statement – the number of years that the bourbon has been aged, which must be stated on the label if the bourbon is aged for less than four years. Finish – the final stage of the bourbon-making process, which involves bottling the bourbon after it has been aged and, in some cases, finished in a different type of barrel to add unique flavor notes. Types of Whiskey: Bourbon – a type of American whiskey that is made from at least 51% corn and aged in new, charred oak barrels. It is known for its sweet and oaky flavor profile. Rye – a type of American whiskey that is made from at least 51% rye and aged in oak barrels. It is known for its spicy and complex flavor profile. Scotch – a type of whisky that is made in Scotland from malted barley and aged in oak barrels. It is known for its smoky, peaty flavor profile. Irish – a type of whiskey that is made in Ireland from a blend of malted and unmalted barley and aged in oak barrels. It is known for its smooth and mellow flavor profile. Canadian – a type of whiskey that is made in Canada from a blend of different grains and aged in oak barrels. It is known for its light and smooth flavor profile. Japanese – a type of whiskey that is made in Japan from a blend of malted and unmalted barley and aged in oak barrels. It is known for its delicate and complex flavor profile. Tennessee – a type of American whiskey that is similar to bourbon but is filtered through charcoal before aging. It is known for its smooth and mellow flavor profile. Corn – a type of American whiskey that is made from at least 80% corn and aged in oak barrels. It is known for its sweet and smooth flavor profile. These are just a few of the many types of whiskey available, and there are many variations and sub-categories within each type. Tasting Bourbon Terms: Nose – the aroma of the bourbon. Bouquet – the overall aroma and scent of the bourbon. Palate – the taste of the bourbon. Finish – the aftertaste and lingering flavors of the bourbon. Body – the texture and weight of the bourbon in the mouth. Smooth – a desirable characteristic of bourbon that refers to its lack of harshness or burn when consumed. Sweet – a flavor note in bourbon that is reminiscent of sugar or honey. Spicy – a flavor note in bourbon that is reminiscent of cinnamon, clove, or black pepper. Woody – a flavor note in bourbon that is reminiscent of oak or other wood used in aging. Caramel – a flavor note in bourbon that is reminiscent of caramelized sugar. Vanilla – a flavor note in bourbon that is reminiscent of vanilla beans. Nutty – a flavor note in bourbon that is reminiscent of almonds, pecans, or other nuts. Descriptive Bourbon Terms: Brown water – a nickname for bourbon, due to its amber color. Juice – another term for bourbon, often used by bartenders. Neat – a term used to order bourbon served at room temperature in a glass, without any ice or mixers. On the rocks – a term used to order bourbon served over ice. High proof – a term used to describe bourbons with a higher alcohol content, typically above 100 proof. Mash – a term used to describe the combination of grains used to make the bourbon. Dusties – vintage or rare bottles of bourbon that have been sitting on a shelf for a long time. Sipper – a term used to describe a bourbon that is meant to be sipped and savored,rather than quickly consumed. Juice bomb – a term used to describe a bourbon that has an intense and complex flavor profile. Pappy – short for Pappy Van Winkle, a highly sought-after and expensive brand of bourbon. Dusty hunting – the act of searching for rare or vintage bottles of bourbon in old liquor stores or other obscure locations. Barrel proof – a term used to describe bourbon that is bottled at the same proof as when it was removed from the barrel, without being diluted with water. Juice bomb – a term used to describe a bourbon that is full of intense, complex flavors. Smoothie – a term used to describe a bourbon that is especially smooth and easy to drink. Backbone – a term used to describe the foundation of a bourbon’s flavor profile, often referring to the mash bill or the wood used in aging. Dusty shelf – a term used to describe a liquor store or bar that has a large selection of rare or vintage bourbons. Bottom shelf – a term used to describe inexpensive, lower-quality bourbons that are often found on the lower shelves of liquor stores. Bourbon trail – a popular tourist route in Kentucky that features several bourbon distilleries and historic sites related to bourbon production. The good stuff – a term used to describe high-quality, premium bourbons.