Fun Fact! All bourbon is whiskey, but not all whiskeys are bourbon. All whiskey is made from fermented grain and then aged in barrels using a process of mashing, fermenting, distilling and aging. The type of whiskey is determined by the kind of grain it is made with and the kind of barrel it is stored in. Each distiller uses varying grain combinations to produce a specific type of whiskey.
BOURBON
Bourbon’s quality and character stands out in the whiskey crowd due to its strict production standards. Bourbon must be:
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Distilled from a mixture of grains, or mash that's at least 51% corn, which gives it a sweet taste. Rye, wheat and/or barley grains can be added to create different flavors.
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Aged in new charred oak barrels.
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Pure and natural with no artificial colorings or flavors added.
To be designated a "straight bourbon whiskey," bourbon has to have been aged in a new charred oak barrel for at least two years.
Bottled-in-Bond (BIB) bourbons, as defined in the Bottled-in-Bond Act of 1987, must have been made during a single distilled season at one distillery, aged in a federally bonded warehouse for a period of at least four years and bottled at 100 proof. Only American whiskeys can carry a BIB label.
In 1964, the United States Congress recognized bourbon whiskey as a "distinctive product of the United States.” It may be made anywhere in the United States where it is legal to distill spirits, but most brands are produced in Kentucky.
NON-BOURBON WHISKEYS
Non-bourbon whiskeys (Canadian, Scotch, Irish, American Single Malt or Blended, Flavored) can be stored in used barrels, ones that contained and aged other liquors. Additives and flavors may be added to create a specific taste. You may see combinations of vanilla, caramel, spice and/or coffee.