What type of organism is yeast in the context of bourbon production?

Yeast is categorized as a fungus, which plays a crucial role in bourbon production through the fermentation process. During fermentation, yeast consumes the sugars present in the grain mash and converts them into alcohol and carbon dioxide. This biological activity is essential for producing the alcohol content in bourbon and influences the flavor profile of the final spirit.

In the context of bourbon, the specific type of yeast used can significantly impact the characteristics of the whiskey, such as aroma, taste, and mouthfeel, making it a vital component in crafting high-quality spirits. Understanding yeast as a fungus helps to appreciate its biological function and importance within the entire bourbon-making process, distinguishing it from other organisms or substances like bacteria, enzymes, or proteins, which serve different roles in fermentation and production.