What is Small Batch Bourbon Anyway?
What constitutes a bourbon whiskey is defined by Federal law. First, it must be made from a mash that is at least 51% corn, although many bourbon whiskeys contain significantly more corn than this. Second, it must not be distilled to higher than 160 proof. Third, the whiskey must be aged in new, charred oak barrels for at least 2 years. A small batch bourbon takes all these minimum requirements a step or two further. Simply put, a small batch comes from exactly that: a small production run. More care is given to the recipe for the whiskey mash, the distillation process, and small batches are typically aged for much longer than mass produced bourbon (6 years being the norm). It does not, however, mean that all the whiskey came from the same barrel. Small batches are blended, meaning that whiskey from different barrels are mixed together to achieve a consistent taste. There is no requirement that bourbon be made in Kentucky, and in fact some labels of bourbon are not. However, the limest
