Mashbill

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A mashbill refers to the specific recipe or blend of grains used in the production of whiskey, particularly American styles like bourbon, rye, and Tennessee whiskey. The mashbill determines the core flavor profile of the whiskey, as it dictates the mix of grains that are mashed, fermented, distilled, and ultimately aged in barrels.

In bourbon production, the mashbill typically consists of at least 51% corn, as required by law, with the remaining portion usually made up of rye, barley, and sometimes wheat. A traditional bourbon mashbill might include around 70-75% corn, 10-15% rye, and 10-15% malted barley, resulting in a rich, sweet flavor with hints of spice. When wheat is used instead of rye, as in a wheated bourbon, the whiskey tends to be softer and smoother, with a sweeter profile.

For rye whiskey, the mashbill must contain at least 51% rye, which imparts a bold, spicy, and peppery character to the spirit. Other grains like corn and barley are added to balance the flavors. The mashbill plays a crucial role in shaping the taste, aroma, and texture of the final product, making it a fundamental aspect of whiskey-making craftsmanship and tradition. Each distillery often guards its mashbill recipe closely, as it is key to creating distinctive and signature whiskey expressions.