What is produced during the cooking process that consists of liquid and grain slurry?

The cooking process in bourbon production involves combining grain with water and heating the mixture to create a slurry that is fundamental for fermentation. This slurry is referred to as "mash," which contains both the solid grain particles and the liquid extracted during cooking.

During this stage, the heat helps to gelatinize the starches in the grain, making them more accessible for enzymes to convert those starches into fermentable sugars. The resulting mixture, known as mash, is crucial for the following fermentation process where yeast will be added to produce alcohol.

Understanding this term is essential for anyone involved in bourbon production, as it sets the stage for subsequent steps in creating the final spirit. Other terms, such as "mashed grain," "distiller's beer," and "wash," refer to different stages or compositions in the distilling and fermentation processes, but they do not accurately describe the product produced specifically during the cooking phase.