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Just like Sherry can't be called Sherry or Scotch can't be called Scotch unless they meet certain geographic, constituent, and/or process requirements, Bourbon has these (Congress 1964):

  1. Mash bill must be at least 51% corn. The rest is often wheat ("wheated bourbon", the lightest and sweetest), rye, barley.
  2. Must enter barrels at <=125 proof. Must exit barrels at <=160 proof (thus you get a standard "cask strength" maximum 80% abv, some really great stuff in this category).
  3. Aged in new charred oak barrels. This creates a constant need for new barrels by distillers, and a secondary market for other spirits to age in (bourbon barrel beer, bourbon barrel wine, etc.) - flavors and alcohol seep back out of the barrel.
  4. All the above must be done within the United States.

Age Statements:

  1. If aged a minimum of 2 years, it can be called Straight Bourbon (not required to be labeled thusly).
  2. If aged less than 2 years, age statement must be on bottle.
  3. Age statement must be that of the youngest constituent bourbon (some distillers blend a variety of ages; most blend a variety of barrels from different locations in their rickhouse - different characters).

Bonus: "Bottled in Bond" / "Bonded" Whiskeys (not just Bourbons):

  1. Distilled entirely by 1 distiller at 1 location in the United States (i.e., the label meant something).
  2. Aged a minimum of 4 years at a facility under federal supervision(!) (not doctored with iodine, colorants, turpentine).
  3. Entered bottle at >=100 proof (not watered down).
Just like Sherry can't be called Sherry or Scotch can't be called Scotch unless they meet certain geographic, constituent, and/or process requirements, Bourbon has these (Congress 1964): 1. Mash bill must be at least 51% corn. The rest is often wheat ("wheated bourbon", the lightest and sweetest), rye, barley. 2. Must enter barrels at <=125 proof. Must exit barrels at <=160 proof (thus you get a standard "cask strength" maximum 80% abv, some really great stuff in this category). 3. Aged in new charred oak barrels. This creates a constant need for new barrels by distillers, and a secondary market for other spirits to age in (bourbon barrel beer, bourbon barrel wine, etc.) - flavors and alcohol seep back out of the barrel. 4. All the above must be done within the United States. Age Statements: 1. If aged a minimum of 2 years, it can be called Straight Bourbon (not required to be labeled thusly). 2. If aged less than 2 years, age statement must be on bottle. 3. Age statement must be that of the youngest constituent bourbon (some distillers blend a variety of ages; most blend a variety of barrels from different locations in their rickhouse - different characters). Bonus: "Bottled in Bond" / "Bonded" Whiskeys (not just Bourbons): 1. Distilled entirely by 1 distiller at 1 location in the United States (i.e., the label meant something). 2. Aged a minimum of 4 years at a facility under federal supervision(!) (not doctored with iodine, colorants, turpentine). 3. Entered bottle at >=100 proof (not watered down).

2 comments

[–] jobes 1 points (+1|-0)

a secondary market for other spirits to age in (bourbon barrel beer, bourbon barrel wine, etc.)

The Bruery specializes in those beers. They end up with some delicious heavy hitters like Black Tuesday, which can run 17%-19%
[–] xyzzy 1 points (+1|-0)

Must enter barrels at <=125 proof. Must exit barrels at <=160 proof (thus you get a standard "cask strength" maximum 80% abv, some really great stuff in this category).

I think you messed up at the <= and it should be >=. But after reading there's a minimum of corn and not a maximum, I'm not sure. Whoever wrote this rules probably had too much whiskey.
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