Bourbon: A Complete Guide to America’s Original Whiskey

Bourbon is a type of American whisk(e)y, and like the special spirit it is, there are specific rules that allow a whisk(e)y to be called a bourbon.

• The #1 rule is that the whiskey must be made in the USA. This is not restricted to Kentucky; although it is the most famous region producing bourbon, the rule allows it anywhere in America.
• Next, the mash bill (or the mix of grain) used for producing bourbon must be at least 51% of corn. The rest of the grains are mostly rye, wheat, and malted barley and there are no restrictions on what or how much quantity of the rest of the grains is.
• Bourbon must be barrelled in brand-new charred oak barrels at no more than 62.5% ABV.
• It can be distilled at the maximum strength of 80% ABV.
• Bourbon must be bottled at a minimum of 40% ABV and the maximum limit is 75% ABV.

This all creates bourbon’s distinct character. Renowned and loved for its sweet and smoky notes, taste the hints of caramel and vanilla, alongside notes of oak and spice. In saying that, bourbons (like us) are all different and diverse, ranging from bold and robust to smooth.

And remember: every bourbon is a whiskey, but not every whiskey can be a bourbon!