WEBVTT - Short Stuff: Whisky or Bourbon?

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<v Speaker 1>Hello, and welcome to be Short Stuff. This is Josh,

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<v Speaker 1>there's Chuck, there's Jerry. Let's get going with this edition

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<v Speaker 1>of Short Stuff about the difference between whiskey and bourbon.

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<v Speaker 1>Let's just talk. Yeah, you know, for someone who loves

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<v Speaker 1>this stuff, I really didn't know a lot about it,

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<v Speaker 1>and I'm glad I do know. Yeah, there was a

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<v Speaker 1>really big fact that we're going to get to that

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<v Speaker 1>just knocked my socks clean off. Man. Yeah, well, I'll

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<v Speaker 1>I guess just watch my feet and you'll smell something.

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<v Speaker 1>Are your socks off? Hey, my feet do not smell.

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<v Speaker 1>To take great pride in there, all right, So we'll

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<v Speaker 1>go ahead and tell you what whiskey is. Whiskey is

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<v Speaker 1>a distilled spirit that you make from grain, right, that

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<v Speaker 1>is not distilled higher than one hundred and ninety proof,

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<v Speaker 1>and it is exposed to oak as in, you know,

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<v Speaker 1>sits in an oak container. That's whiskey. That's whiskey. If

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<v Speaker 1>it's higher than one kindy, then you're not making whiskey.

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<v Speaker 1>You're making what you would call a neutral spirit like vodka. Yeah,

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<v Speaker 1>that's whiskey. So around the world, if you have Japanese whiskey, yum.

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<v Speaker 1>If you have Irish whiskey, great Scotch whiskey delicious? Why not? Um,

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<v Speaker 1>They're they're like all of those whiskeys follow that same

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<v Speaker 1>general those same general guidelines, or meet the same general criteria.

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<v Speaker 1>And I don't believe there's too many um like laws

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<v Speaker 1>or anything restricting types of whiskey. I'm sure there are

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<v Speaker 1>in Scotland. But we're talking about America in this episode,

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<v Speaker 1>and when you get to America from what what From

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<v Speaker 1>what we've seen, we have like the most strict, extensive

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<v Speaker 1>laws detailing what can be considered a type of whiskey

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<v Speaker 1>any of anywhere in the world. Yeah, it's very much

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<v Speaker 1>regulated by the Alcohol and Tobacco Tax and Trade Bureau, right,

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<v Speaker 1>not the a t F. No, they those firearms still

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<v Speaker 1>mix with whiskey, very not. Even though I said a

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<v Speaker 1>t F three times, I think you called out something

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<v Speaker 1>that nobody heard. It's like he just reached out from

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<v Speaker 1>a different dimension. I saw a funny tweet the other

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<v Speaker 1>day that's been going around that says the closest you

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<v Speaker 1>will come to knowing what it's like to be a

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<v Speaker 1>ghost is uh. Something was something like yelling at podcasters

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<v Speaker 1>who are trying to think of something that you know,

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<v Speaker 1>that's amazing, that's great. I have that same experience as

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<v Speaker 1>a listener. So uh, yes, not the A T F,

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<v Speaker 1>the A T T T B. If you want to

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<v Speaker 1>be labeled whiskey in America, you've got to be aged

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<v Speaker 1>in new charred oak containers or barrels, and you have

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<v Speaker 1>to have a certain percentage of grain. Like if you're

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<v Speaker 1>making rye, it has to be rye, and then so

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<v Speaker 1>to be whiskey anywhere in the world, it has to

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<v Speaker 1>be aged in oak. But for specifically an American straight whiskey,

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<v Speaker 1>like a American straight rye whiskey, it has to be

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<v Speaker 1>aged in a charred oak either barrel or container of

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<v Speaker 1>some sort, but it has to be charred inside first

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<v Speaker 1>for at least two years. Yes, and it all has

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<v Speaker 1>to come from the same state as to be still

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<v Speaker 1>distilled in the same state. Right, So I mean that's it.

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<v Speaker 1>That's the law as far as an American straight whiskey goes.

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<v Speaker 1>And there's plenty of whiskeys that you know follow that

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<v Speaker 1>that tradition or those laws, I guess, and um, it

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<v Speaker 1>gets even stricter though, like if you add a couple

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<v Speaker 1>more caveats to it, A couple more restrictions, a few

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<v Speaker 1>more criteria, you suddenly have bourbon. Bourbon pops out of

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<v Speaker 1>the mix. That's right. So if you want to be bourbon,

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<v Speaker 1>you have to be corn, and it has to be

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<v Speaker 1>aged in new charred oak barrels or containers. Right, But

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<v Speaker 1>also when you um, when you distill it. Yeah, that

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<v Speaker 1>was right. Yeah, I just referred to another edit we

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<v Speaker 1>took out it. Uh, it can't be distilled at anything

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<v Speaker 1>higher than one sixty proof, that's right, because remember we

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<v Speaker 1>said one ninety for whiskey. Bourbon is down to one six, right,

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<v Speaker 1>and that's just the distillation. When they start to age it,

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<v Speaker 1>they have to drop it down even further I believe,

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<v Speaker 1>to something like one forty, and that they just do

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<v Speaker 1>that with watering it down, literally watering it down, right, Yeah,

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<v Speaker 1>they literally water down I think one forty and then

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<v Speaker 1>they put it in charred oak barrels for I believe

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<v Speaker 1>four years for bourbon. That's right. So the very popular saying, um,

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<v Speaker 1>all bourbon is whiskey, but not all whiskey is bourbon

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<v Speaker 1>is very much true, and that's why that's the case.

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<v Speaker 1>So bourbon is corn at least doesn't go higher than

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<v Speaker 1>one sixty proof and his play in his Charred in

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<v Speaker 1>Earth's Aged and Charred Oak barrels below on proof yep,

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<v Speaker 1>And so now watch my socks, Chuck. Okay, you you

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<v Speaker 1>might be saying, hey, guys, you left out probably the

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<v Speaker 1>most important part. It has to be made in Bourbon County, Kentucky,

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<v Speaker 1>or at least Kentucky. Well, friend, you'd be wrong on

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<v Speaker 1>both parts, because bourbon can be made anywhere in the States.

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<v Speaker 1>How did you think it had to be Kentucky? Yes, oh,

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<v Speaker 1>I didn't know that. Well, that explains why I didn't

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<v Speaker 1>know your right, did you say it was more of

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<v Speaker 1>a curl and they're actually knocking off? Yeah? All right, Yeah,

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<v Speaker 1>that's what I thought for a very very long time.

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<v Speaker 1>But now you can make it anywhere. And in fact,

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<v Speaker 1>in nineteen Congress declared bourbon as quote America's native spirit.

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<v Speaker 1>So Congress like bourbon. Alright, well, we like e takey break,

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<v Speaker 1>and we're gonna go do that right now and talk

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<v Speaker 1>about Tennessee whiskey. And I think you know what we're

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<v Speaker 1>talking about right after this, all right, Chuck, He said,

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<v Speaker 1>they think we know what we're talking about. We think

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<v Speaker 1>we know we think we think they know what we're

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<v Speaker 1>talking about. Yeah, if you're talking Tennessee whiskey, there are

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<v Speaker 1>plenty of Tennessee whiskeys. But we'll just go ahead and

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<v Speaker 1>say the words Jack and Daniel. I was gonna say, Yeah,

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<v Speaker 1>that's what I was gonna say, Tennessee whiskey. You think

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<v Speaker 1>Jack Daniels, I mean, it says Tennessee right on the label.

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<v Speaker 1>But it turns out that Jack Daniels Tennessee whiskey, which

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<v Speaker 1>is a straight American whiskey. Um, you'd think that that

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<v Speaker 1>it's the only kind. It's not. That's actually Jack Daniels

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<v Speaker 1>follows a specific process, a set of criterion very similar

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<v Speaker 1>to the same set of criteria that bourbon goes through.

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<v Speaker 1>In fact, Jack Daniels Tennessee American straight whiskey follows the

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<v Speaker 1>same process that bourbon making does, and in fact qualifies

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<v Speaker 1>as a bourbon. But then they add an extra step,

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<v Speaker 1>and that's what makes it a Tennessee whiskey. That's right.

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<v Speaker 1>We should point out that they go all the way

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<v Speaker 1>down to a hundred and forty proof just as a

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<v Speaker 1>company rule, and they always age in new charred oak barrels,

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<v Speaker 1>and which it goes in at proof or below. But

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<v Speaker 1>then that extra step you were talking about is what

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<v Speaker 1>they like to tout as the special ingredient. That special

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<v Speaker 1>magic is charcoal mellowing. Yeah, and it's actually another name

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<v Speaker 1>for it is the Lincoln County process, after Lincoln County, Tennessee,

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<v Speaker 1>which is where Jack Daniels Distillery used to be. But basically,

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<v Speaker 1>they take huge stacks of maplewood logs and set them

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<v Speaker 1>on fire, and then some guy stands there with a

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<v Speaker 1>hose and keeps it from like raging too much, and

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<v Speaker 1>they turn that wood into charcoal. Then they take that charcoal,

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<v Speaker 1>they pack it tightly into vats, and then they poured

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<v Speaker 1>the distilled, unaged whiskey into those vats, and that charcoal

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<v Speaker 1>kind of filters out some of the impurities. Yeah, and

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<v Speaker 1>so you're thinking, well, it goes in clear and it

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<v Speaker 1>comes out brown because of that charcoal. Yeah, that's totally wrong.

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<v Speaker 1>And in fact, it's a little bit like you're used

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<v Speaker 1>to these brown liquors if you've ever had like a

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<v Speaker 1>clear rye or something. It's a little bit of a

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<v Speaker 1>mind tease. Yeah, that's not what you're gonna say, but yes,

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<v Speaker 1>you know what I mean. Agreed, Agreed, it needs to

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<v Speaker 1>be brown and the reason it is brown, I believe.

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<v Speaker 1>Of course, I have a terrible reputation on short stuff

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<v Speaker 1>for just saying stuff off hand. It's totally wrong. But

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<v Speaker 1>I believe it becomes brown from the charred oak um

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<v Speaker 1>aging process. I think that's right. Right, So I can't

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<v Speaker 1>teach that. Okay, men, that whole um key West thing

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<v Speaker 1>about the necrophile who dug who kept his wife around.

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<v Speaker 1>But it wasn't his wife, it was some woman that

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<v Speaker 1>he really he stalked as a creeper. Oh yeah, we've

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<v Speaker 1>been getting a lot of emails, so sorry everybody, We'll

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<v Speaker 1>have to read a listener mail about it or something.

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<v Speaker 1>All right, Well, they basically like in this whole process too.

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<v Speaker 1>You know, if you've ever used a water filter. Um,

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<v Speaker 1>they have charcoal in there, and it's sort of a

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<v Speaker 1>similar concept. The whiskey comes out the same color as

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<v Speaker 1>that goes in at this point, which is clear. Um.

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<v Speaker 1>And this is what makes Jack Daniel different than the rest.

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<v Speaker 1>They're the ones who use that Lincoln County process, right. Um,

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<v Speaker 1>So that's a different type of whiskey. That's Tennessee whiskey.

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<v Speaker 1>There's bourbon, and technically Jack Daniels qualifies as a bourbon

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<v Speaker 1>and um Bourbon stripped of a couple of steps would

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<v Speaker 1>be an American straight whiskey. And there you have it.

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<v Speaker 1>That's whiskey's There's one other fact though that um I

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<v Speaker 1>had no idea about, but I thought it was a

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<v Speaker 1>nice little touch to add it to this article. I

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<v Speaker 1>think you've got this article from house to works, right, Yeah,

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<v Speaker 1>are you talking about the East? Oh? No, there's two facts. Everybody. Well,

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<v Speaker 1>I mean, if you wonder why different whiskeys, you know,

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<v Speaker 1>you think, well, maybe they should all taste the same.

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<v Speaker 1>You know, the ingredients are different depending on where you

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<v Speaker 1>get the the initial ingredients that might taste different. Uh.

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<v Speaker 1>And during the fermentation process you're you're using, depending on

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<v Speaker 1>what kind of yeast to use, that's really going to

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<v Speaker 1>fleck the favor the favor like that. What is going

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<v Speaker 1>on with us today? I don't know. It's silly, silly

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<v Speaker 1>short stuff Thursday. But UM at Jack Daniel they use

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<v Speaker 1>a yeast that they've been using the whole time. So

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<v Speaker 1>they have this mother culture that they say dates back

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<v Speaker 1>to prohibition and they've been using the same mother culture.

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<v Speaker 1>They grow it in their lab every day and they're like,

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<v Speaker 1>that's why, you know, you get that special taste mother culture.

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<v Speaker 1>It's a great band name. Oh it is UM. So yeah,

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<v Speaker 1>so the yus makes of a difference. But certainly, like

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<v Speaker 1>even if you use the same exact yeast, if you

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<v Speaker 1>stick that yeast on rye or corn mash, it's gonna

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<v Speaker 1>produce a totally different flavor anyway. So all these different

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<v Speaker 1>steps and different ingredients produce these different flavored whiskeys. The

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<v Speaker 1>other fact that I UM was surprised but also heartened

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<v Speaker 1>to see is that apparently women tend to appreciate higher

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<v Speaker 1>proof whiskeys and bourbons than UM men do. And supposedly

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<v Speaker 1>there's a woman named Carrie Richardson who's president of the

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<v Speaker 1>Bourbon Women's Association in Louisville, Kentucky, who believes that it's

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<v Speaker 1>because women apparently have a UM larger old factory center

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<v Speaker 1>than men, and so they're they're picking up more on

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<v Speaker 1>all this stuff that's going on in these whiskey bottles

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<v Speaker 1>than men do. And so the higher the proof, the

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<v Speaker 1>more stuff that's going on in there, and women tend

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<v Speaker 1>to appreciate that more. Pretty neat. It is pretty neat.

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<v Speaker 1>And I did a rare phone look up during recording

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<v Speaker 1>than of course there's a band called Mother Culture at

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<v Speaker 1>least one good good for them. See they listened to

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<v Speaker 1>us in the past a bunch of long hairs. That's

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<v Speaker 1>exactly right. There's no way it was anything, but you know,

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<v Speaker 1>a long hair band. Um. So one other question, Chuck,

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<v Speaker 1>do you like the firewater whiskey? Do you like smooth

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<v Speaker 1>or whiskey or both as in higher proof? Yeah, but

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<v Speaker 1>you know the kind that's like you can really feel,

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<v Speaker 1>like go all the way down your chest or the

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<v Speaker 1>smooth sipping whiskey I like. I like both. I like

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<v Speaker 1>the firewater because I drink it a little slower. Um.

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<v Speaker 1>I had a I had a big night out on Tuesday, Uh,

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<v Speaker 1>Emily and I went to see a band and I

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<v Speaker 1>got into the whiskey a little bit and it was just,

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<v Speaker 1>you know, it was a bullet and it was just

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<v Speaker 1>going down so smooth. That's the danger, you know, you

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<v Speaker 1>drink it too fast. And I found myself little hammered

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<v Speaker 1>on Tuesday night. Yeah, but you're not gonna, you know,

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<v Speaker 1>drink like high proof whiskey that's meant to just be

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<v Speaker 1>nipped at at like a show. You know, you're right,

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<v Speaker 1>were you drinking it just on the rocks. Nice. Well,

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<v Speaker 1>I'm glad you has there another way at a show? Yeah,

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<v Speaker 1>like with coke or something? Yeah, not cokes already sweet

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<v Speaker 1>maybe bitters and just club soda because sure, I mean,

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<v Speaker 1>I guess I could have. I could have done that,

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<v Speaker 1>but I didn't get the impression they had that kind

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<v Speaker 1>of stuff at this venue. I got you. Yeah, all right,

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<v Speaker 1>Well that's it. Huh, that's it. That's it for short stuff.

0:13:09.760 --> 0:13:15.000
<v Speaker 1>As we said, that's it. Stuff you should know is

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<v Speaker 1>a production of iHeart Radios. How Stuff Works. For more

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<v Speaker 1>podcasts For my heart Radio, visit the iHeart Radio app,

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<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.

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<v Speaker 1>H