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Bourbon is one type of straight whiskey. Legal standards set by the U.S. government must be met before the name "Bourbon" can go on a bottle of distilled
spirits. First, Bourbon must be at least 51% corn, with the balance of the recipe ("grain bill") being a mixture of other cereal grains.
Malted barley and rye are most commonly used. Corn adds sweetness and lends a grainy edge to the whiskey. Rye adds spiciness. Barley malt not only contributes
sweetness; it also helps convert the starch in the corn and rye into sugar.
By changing the proportions of grain used in the grain bill, the distiller controls the character and adds uniqueness to each Bourbon product. Each grain bill
is a closely held secret kept by each distiller and passed down from generation to generation. By the way, it takes about 36 lbs. of grain to make one case (2-3 gallons) of Bourbon.
The second standard that Bourbon must meet is to be matured in a new, charred, white oak barrel. Once a barrel has been used for maturing Bourbon, it can
never be used again for that purpose. The barrels can, however, be sold to Scottish, Irish, Canadian and Caribbean distillers for aging Scotch, Irish and Canadian whisky and rum. Straight Bourbon must also mature for a minimum of two
years, but Bourbon as fine as Woodford Reserve will be aged 6-9 years.
Third, Bourbon can only be made in the United States; much like Cognac can only be sourced from France (99% of all the Bourbon today comes from Kentucky).
Finally, Bourbon cannot be distilled at a proof higher than 160 or 80% alcohol.
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