Abstract
The whiskey industry is dominated by whiskey styles with recipes that contain corn as the primary grain. However, little research has been conducted to investigate whiskey specific distinctions arising from different corn varieties and growing environments (i.e. terroir). Further, no studies have investigated the aroma or flavor impacts of different varieties and terroirs. Here, three different commodity yellow dent hybrid corn varieties were grown on different farms in Texas, spanning from the Texas Panhandle to the Mexico-United States border. Using novel small-batch mashing techniques, a newly developed new-make (i.e. unaged whiskey,immediate by-product of distillation) bourbon sensory lexicon, a trained sensory panel, high-performance liquid chromatography, and gas chromatography-mass spectrometry/olfactometry (GC-MS/O), we report for the first time a method for evaluating sample effects on alcohol yield and flavor in new-make bourbon whiskey. We discover that variety, terroir and their interactions, previously ignored, can substantially affect valuable sensory aspects of whiskey, suggesting the importance of scientifically evaluating corn genetics and agronomy for developing better whiskey. Excitingly, our data suggest milled corn with higher levels of benzadehyde, readily measured by GC-MS/O, correlates with improved sensory aspects of distillate, which must be expensively evaluated using a trained human sensory panel.
Highlights
The United States (US) whiskey industry is dominated by whiskey styles that by law must contain corn (Zea mays L.; commonly maize in much of the world) as the main fermentable substrate, or that by choice use corn as a substantial secondary ingredient
Whole corn analysis showed that nearly 85% of the experimental variation in protein among the treatments was due to variety, terroir, and interaction effects (Table 3); the rest of the variation was residual, known as unexplained error variance, and here reported as replicates nested within variety and terroir
Given that starch dictates the amount of alcohol that can be produced, and that protein and fat are potentially important for flavor, these results suggest that alcohol yield and flavor could be impacted by variety and terroir in our samples
Summary
The United States (US) whiskey industry is dominated by whiskey styles that by law must contain corn (Zea mays L.; commonly maize in much of the world) as the main fermentable substrate, or that by choice use corn as a substantial secondary ingredient. “Bourbon whiskey” (or “bourbon”), per the Standards of Identity for Distilled Spirits (Title 27, Part 5, Subpart C of the US Code of Federal Regulations), must contain at least 51% corn. “Corn whiskey”—a much less popular yet still important style—must contain at least 80% corn, with the barrel maturation process differentiating. Assessing the impact of variety and terroir in new-make bourbon whiskey
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