Malting Barley and Corn for Whiskey
Malting barley is the most common form of malting and is used in most American whiskeys because of the enzymes it creates. These enzymes are used to convert starches from grain into fermentable sugars. Barley is typically the grain choice by distillers to malt because of its diastatic power (i.e. its ability to break down starches into fermentable sugars during mashing). Although modern day distillers don’t have to use malted barley and can add other active ingredients like liquid or powdered enzymes to facilitate conversion, it is typically still used for its historical sense and the added flavor malted barley adds to a spirit.
Malting corn is an extremely uncommon practice for whiskey distilleries to convert whole kernel corn into malt. This process is done by soaking the corn in water, draining and germinating it. After the corn has germinated, it is then dried and heated (kilned). Malting corn requires more processing time to facilitate sufficient steeping and germination. Malted corn also has less power to convert starches than malted barley and is another reason why it isn’t adopted by more distilleries.
100% Corn-Based Bourbon
100% corn-based bourbon can be confusing since corn whiskey, light whiskey, and bourbon can all have this same mashbill. The most notable point of confusion is between bourbon and corn whiskey. To be labeled a corn whiskey in the United States, a whiskey must contain no less than 80% corn in its mashbill, it must be distilled to a maximum strength of 160 proof, and while it does not have to be aged, if it is, if it is aged it must be aged in uncharred or used oak containers, and must be barreled at no more than 125 proof. Corn whiskey differs from bourbon in two specific ways, the first being that bourbon’s mashbill must be at least 51% corn, and the other being that bourbon must be aged in new charred oak containers. Notably, a bourbon can have a mashbill that contains as much as 100% corn with no other grains as long as it meets the other requirements set forth to be classified as bourbon. Furthermore, light whiskey distinguishes itself from bourbon in that it does not require a specific mashbill, it must be aged either in used or uncharred new oak containers, and must be distilled to between 160 and 190 proof. The majority of light whiskey currently on the market is 99% corn, 1% malted barley.
Frey Ranch 100% Malted Corn Bourbon
Frey Ranch co-founder Colby Frey malts his estate grown corn in a custom-made steep tank and germination/kilning drum before they’re milled and distilled on-site. 100% Malted Corn Bourbon and Quad Malt Bourbon Whiskey are part of the company’s Malted Grains Series and were both released as distillery exclusives. For more information on how Frey Ranch makes their 100% Malted Corn Bourbon and malted corn’s future outlook, check out our Q&A with Colby Frey.
Review
Nose
A light cinnamon apple scent floats out of the glass. It’s followed by spicy cinnamon, cedar, and melted caramel. Though it leans sweet, there’s a slightly spicy scent that cuts through creating an engaging dynamic with the sweetness. It’s not overly complex, but much more interesting than you’d expect from a bourbon distilled from only corn. It follows the route of pleasant over challenging, making for a satisfying aroma overall.
Palate
Its medium bodied palate is the definition of such, as it sways ever so slightly between light sweet milky corn and roasted spice-filled corn. Lying in the middle are notes of nougat and honey, along with summer squash and toast. It makes for an unusual collection of flavors, yet their overall gentleness allows them to come together in sync. It’s the whiskey’s sweetness
Classification: Bourbon
Company: Frey Ranch Estate Distillery
Distillery: Frey Ranch Estate Distillery
Release Date: November 2022
Proof: 100
Age: 5 Years, 10 Months
Mashbill: 100% Malted Yellow Dent Corn
Color: Gold
MSRP: $59 (375mL) (2023)
Written by Daniel Davis
Red Line Whiskey Co. Elements Review and Insights
