What characteristic of distiller's yeast makes it suitable for bourbon?

The suitability of distiller's yeast for bourbon production largely hinges on its high alcohol tolerance. This characteristic is crucial because during fermentation, yeast converts sugars from the grain mash into alcohol. In bourbon production, the alcohol content can reach levels that would inhibit the activity of less tolerant yeasts. Distiller's yeast can thrive in this challenging environment, continuing the fermentation process effectively even as alcohol levels rise.

This resilient nature allows for a more complete fermentation, which ultimately contributes to the overall character and quality of the bourbon. The resulting higher alcohol content is essential for achieving the desired flavor profile and stability of the final product.

While other characteristics like rapid fermentation rate, fruity notes, or low temperature tolerance can also be relevant in different contexts, it is the high alcohol tolerance that specifically aligns with the production needs of bourbon, making it a critical characteristic of distiller's yeast in this application.