Home
Articles
Photos
Interviews
Forums
New posts
Search forums
Georgia Tech Recruiting
Dashboard
What's new
New posts
New profile posts
Latest activity
Chat
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home
Forums
Georgia Tech Athletics
Georgia Tech Football
ACC CHAMPS!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="forensicbuzz" data-source="post: 790332" data-attributes="member: 198"><p>Sigh. You guys are horrible researchers. That's not true, except for corn. Look at the code of federal regulations. Corn whiskey is a unique product unlike any other in any part of the world.</p><p></p><p><strong>§ 5.22 The standards of identity.</strong></p><p>Standards of identity for the several classes and types of <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=8c6b6cec18aef97b6dbfc1dbbeafcc8a&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">distilled spirits</a> set forth in this section shall be as follows (see also <a href="https://www.law.cornell.edu/cfr/text/27/5.35" target="_blank">§ 5.35</a>, class and type):</p><p></p><p>(a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=8c6b6cec18aef97b6dbfc1dbbeafcc8a&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">distilled spirits</a> produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof.</p><p></p><p>(1) “Vodka” is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid. Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond pursuant to <a href="https://www.law.cornell.edu/cfr/text/27/5.42#b_3" target="_blank">§ 5.42(b)(3)</a>. Vodka treated and filtered with not less than one ounce of activated carbon or activated charcoal per 100 wine <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=931f789f875ef2f7851171c198cf0f71&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">gallons</a> of spirits may be labeled as “charcoal filtered.”</p><p></p><p>(2) “Grain spirits” are neutral spirits <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=09f387750072afd642c3763103ef1061&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">distilled</a> from a fermented mash of grain and stored in oak containers.</p><p></p><p>(b) Class 2; whisky. “Whisky” is an alcoholic distillate from a fermented mash of grain <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=a1d2ee35d582df821c021f3ead03b2cf&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">produced at</a> 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.</p><p></p><p>(1)</p><p></p><p>(i) “Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=a1d2ee35d582df821c021f3ead03b2cf&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">produced at</a> 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.</p><p></p><p>(ii) “Corn whisky” is whisky <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=a1d2ee35d582df821c021f3ead03b2cf&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">produced at</a> 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.</p><p></p><p>(iii) Whiskies conforming to the standards prescribed in paragraphs (b)(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 may optionally be further designated as “straight”; for example, “straight bourbon whisky”, “straight corn whisky”, and whisky conforming to the standards prescribed in <a href="https://www.law.cornell.edu/cfr/text/27/5.22#b_1_i" target="_blank">paragraph (b)(1)(i)</a> 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 may optionally 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.</p><p></p><p>(2) “Whisky <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=09f387750072afd642c3763103ef1061&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">distilled</a> from bourbon (rye, wheat, malt, or rye malt) mash” is whisky produced in the <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=fe78f7b9c8fd1432a2769a53bd8a0b69&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">United States</a> 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.</p><p></p><p>(3) “Light whisky” is whisky produced in the <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=fe78f7b9c8fd1432a2769a53bd8a0b69&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">United States</a> 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 <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=89c6ef016f19a5b5892c6c1335acf30c&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">proof gallon</a> basis, the mixture shall be designated “blended light whisky” (light whisky - a blend).</p><p></p><p>(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 <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=89c6ef016f19a5b5892c6c1335acf30c&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">proof gallon</a> 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 <a href="https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=89c6ef016f19a5b5892c6c1335acf30c&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22" target="_blank">proof gallon</a> 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).</p></blockquote><p></p>
[QUOTE="forensicbuzz, post: 790332, member: 198"] Sigh. You guys are horrible researchers. That's not true, except for corn. Look at the code of federal regulations. Corn whiskey is a unique product unlike any other in any part of the world. [B]§ 5.22 The standards of identity.[/B] Standards of identity for the several classes and types of [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=8c6b6cec18aef97b6dbfc1dbbeafcc8a&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']distilled spirits[/URL] set forth in this section shall be as follows (see also [URL='https://www.law.cornell.edu/cfr/text/27/5.35']§ 5.35[/URL], class and type): (a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=8c6b6cec18aef97b6dbfc1dbbeafcc8a&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']distilled spirits[/URL] produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof. (1) “Vodka” is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid. Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond pursuant to [URL='https://www.law.cornell.edu/cfr/text/27/5.42#b_3']§ 5.42(b)(3)[/URL]. Vodka treated and filtered with not less than one ounce of activated carbon or activated charcoal per 100 wine [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=931f789f875ef2f7851171c198cf0f71&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']gallons[/URL] of spirits may be labeled as “charcoal filtered.” (2) “Grain spirits” are neutral spirits [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=09f387750072afd642c3763103ef1061&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']distilled[/URL] from a fermented mash of grain and stored in oak containers. (b) Class 2; whisky. “Whisky” is an alcoholic distillate from a fermented mash of grain [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=a1d2ee35d582df821c021f3ead03b2cf&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']produced at[/URL] 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=a1d2ee35d582df821c021f3ead03b2cf&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']produced at[/URL] 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=a1d2ee35d582df821c021f3ead03b2cf&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']produced at[/URL] 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 (b)(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 may optionally be further designated as “straight”; for example, “straight bourbon whisky”, “straight corn whisky”, and whisky conforming to the standards prescribed in [URL='https://www.law.cornell.edu/cfr/text/27/5.22#b_1_i']paragraph (b)(1)(i)[/URL] 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 may optionally 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=09f387750072afd642c3763103ef1061&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']distilled[/URL] from bourbon (rye, wheat, malt, or rye malt) mash” is whisky produced in the [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=fe78f7b9c8fd1432a2769a53bd8a0b69&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']United States[/URL] 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=fe78f7b9c8fd1432a2769a53bd8a0b69&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']United States[/URL] 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=89c6ef016f19a5b5892c6c1335acf30c&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']proof gallon[/URL] 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=89c6ef016f19a5b5892c6c1335acf30c&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']proof gallon[/URL] 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 [URL='https://www.law.cornell.edu/definitions/index.php?width=840&height=800&iframe=true&def_id=89c6ef016f19a5b5892c6c1335acf30c&term_occur=999&term_src=Title:27:Chapter:I:Subchapter:A:Part:5:Subpart:C:5.22']proof gallon[/URL] 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). [/QUOTE]
Insert quotes…
Verification
What is the last name of the current Head Football Coach?
Post reply
Home
Forums
Georgia Tech Athletics
Georgia Tech Football
ACC CHAMPS!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top