Bourbon is a type of American whiskey aged (usually 4+ years) in newly charred oak barrels. It is distilled at no more than 160˚ and bottled at no less than 80 proof. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky, which remains strongly associated with the production of Bourbon to this day.
Requirements:
Only whiskey produced in the United States can be called bourbon.
Bourbon, like other whiskeys, must be bottled at 80 proof or more (40% alcohol by volume).
Bourbon must be entered into the barrel for ging at no more than 125 proof (62.5% alcohol by volume).
Bourbon must be aged in new, charred oak barrels.
Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly.
Production Process:
Bourbon is housed in open spaces where the oak barrels are able to expand and contract with the changing weather conditions. As the barrels expand the whiskey is soaked into the wood, as the weather changes, the barrels begin to contract and the whiskey is released back into the barrel. This unique operation allows the bourbon to gain the color and flavor providing for the taste we all enjoy.
