Bourbon

Bourbon is America’s native whiskey. It doesn’t have to come from Kentucky, but ~95% of it does. By US federal law, bourbon must be:

• Made in the United States.
• From a mash bill of at least 51% corn.
• Distilled to no more than 80% ABV (160 proof).
• Entered into the barrel at no more than 62.5% ABV (125 proof).
• Aged in new, charred American oak containers.
• Bottled at 40% ABV or more.

There is no minimum aging time for it to be called bourbon — but to be called Straight Bourbon it must be aged at least 2 years; anything under 4 years must state its age on the label.

The mash bill is the recipe of grains that were fermented. The other grains alongside corn are usually rye (for spice) or wheat (for softness):

• High-rye bourbon — spicier, bolder (Bulleit, Four Roses Single Barrel).
• Wheated bourbon — rounder, sweeter (Maker’s Mark, Weller, Pappy Van Winkle).
• Traditional bourbon — balanced (Buffalo Trace, Wild Turkey).

Because of the new charred oak and Kentucky’s hot summers, bourbon extracts wood compounds fast: you get vanilla, caramel, coconut, brown sugar, and toasted spice, often within just 4–8 years.