Whiskey CFR Clarification

[Max Action]

Let's say a distiller wants to produce a whiskey similar to a Scotch, a single malt aged in used bourbon barrels. What are some acceptable names to call it besides the generic unnamed "Whiskey?"

Also, can a toasted barrel be considered "uncharred"? Basically, how much heat treatment can you apply before it becomes "charred?"

For someone that prefers a more subtle beverage, the CFR requirements for unused charred barrels can be a bit restrictive.

[Jonathan Forester]

There are four levels of char, and I think there are three levels of toast. So a toasted barrel is not a charred barrel. Toasted means just that the barrel is toasted to a light brown, medium brown, or deep brown color on the inside. Char means the barrel is actually burned until charcoal forms on the inside of the barrel. The level means how deep the charcoal is.

You can make a whiskey that is light in character and have it be a Malt Whiskey by aging it in a new barrel for a shorter period of time.

Did you look at the TTB standards of defiinition of terms for varieties of whiskey? Unless I am mistaken, an American whiskey that is similar to a single malt scotch would be #2 “Whisky distilled from bourbon (rye, wheat, malt, or rye malt) mash”

( Class 2; whisky. “Whisky” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

(1)(i) “Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type.

(ii) “Corn whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 80 percent corn grain, and if stored in oak containers stored at not more than 125° proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood; and also includes mixtures of such whisky.

(iii) Whiskies conforming to the standards prescribed in paragraphs ((1)(i) and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as “straight”; for example, “straight bourbon whisky”, “straight corn whisky”, and whisky conforming to the standards prescribed in paragraph ((1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as “straight whisky”. No other whiskies may be designated “straight”. “Straight whisky” includes mixtures of straight whiskies of the same type produced in the same State.

(2) “Whisky distilled from bourbon (rye, wheat, malt, or rye malt) mash” is whisky produced in the United States at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored in used oak containers; and also includes mixtures of such whiskies of the same type. Whisky conforming to the standard of identity for corn whisky must be designated corn whisky.

(3) “Light whisky” is whisky produced in the United States at more than 160° proof, on or after January 26, 1968, and stored in used or uncharred new oak containers; and also includes mixtures of such whiskies. If “light whisky” is mixed with less than 20 percent of straight whisky on a proof gallon basis, the mixture shall be designated “blended light whisky” (light whisky—a blend).

(4) “Blended whisky” (whisky—a blend) is a mixture which contains straight whisky or a blend of straight whiskies at not less than 20 percent on a proof gallon basis, excluding alcohol derived from added harmless coloring, flavoring or blending materials, and, separately, or in combination, whisky or neutral spirits. A blended whisky containing not less than 51 percent on a proof gallon basis of one of the types of straight whisky shall be further designated by that specific type of straight whisky; for example, “blended rye whisky” (rye whisky—a blend).

(5)(i) “A blend of straight whiskies” (blended straight whiskies) is a mixture of straight whiskies which does not conform to the standard of identify for “straight whisky.” Products so designated may contain harmless coloring, flavoring, or blending materials as set forth in 27 CFR 5.23(a).

(ii) “A blend of straight whiskies” (blended straight whiskies) consisting entirely of one of the types of straight whisky, and not conforming to the standard for straight whisky, shall be further designated by that specific type of straight whisky; for example, “a blend of straight rye whiskies” (blended straight rye whiskies). “A blend of straight whiskies” consisting entirely of one of the types of straight whisky shall include straight whisky of the same type which was produced in the same State or by the same proprietor within the same State, provided that such whisky contains harmless coloring, flavoring, or blending materials as stated in 27 CFR 5.23(a).

(iii) The harmless coloring, flavoring, or blending materials allowed under this section shall not include neutral spirits or alcohol in their original state. Neutral spirits or alcohol may only appear in a “blend of straight whiskies” or in a “blend of straight whiskies consisting entirely of one of the types of straight whisky” as a vehicle for recognized flavoring of blending material.

(6) “Spirit whisky” is a mixture of neutral spirits and not less than 5 percent on a proof gallon basis of whisky, or straight whisky, or straight whisky and whisky, if the straight whisky component is less than 20 percent on a proof gallon basis.

(7) “Scotch whisky” is whisky which is a distinctive product of Scotland, manufactured in Scotland in compliance with the laws of the United Kingdom regulating the manufacture of Scotch whisky for consumption in the United Kingdom: Provided, That if such product is a mixture of whiskies, such mixture is “blended Scotch whisky” (Scotch whisky—a blend).

(8) “Irish whisky” is whisky which is a distinctive product of Ireland, manufactured either in the Republic of Ireland or in Northern Ireland, in compliance with their laws regulating the manufacture of Irish whisky for home consumption: Provided, That if such product is a mixture of whiskies, such mixture is “blended Irish whisky” (Irish whisky—a blend).

[delaware_phoenix]

To have it called rye whiskey, bourbon, wheat whiskey, etc it needs to be placed in new, charred oak barrels. There is no minimum time frame.

If placed is a used barrel, or a toasted barrel, it's whiskey distilled from [rye, bourbon, wheat] mash.

[Max Action]

I do already have the relevant CFRs, but I appreciate the feedback. I'm not interested in using a new barrel for a quick "store" just for the sake of a name. Too much waste. I'll just have to get more creative with naming/labeling.

[cowdery]

"CFR" stands for "Code of Federal Regulations," which encompasses everything the Federal government regulates, which is a lot more than distilled spirits. Normal shorthand is "standards of identity" or "TTB regs" or "Federal regs."

The standards are helpfully provided in a sticky post here on this site.

[Robert Morey]

Hello,

For "finishing," a growing number of distilleries are using new and used oak wine barrels, as well as Port and Sherry used barrels. Does anyone have any experience with new wine oak barrels and/or alternatives likes chips and staves? Or anyone interested in doing some trials with us? Please let me know.

Thanks,

Robert