🥃 Bourbon whiskey

Under US rules (27 CFR § 5.143), bourbon is an American whiskey made from a fermented mash of at least 51% corn. It is distilled to no more than 80% ABV, goes into new charred oak barrels at no more than 62.5% ABV and is bottled at 40% ABV or higher.

The name is protected by law: “bourbon” may not describe any whisky that was not distilled and aged in the United States. American-type whiskeys made abroad must, under 27 CFR § 5.154, be labelled “American type” or “produced in …” with the name of the country, and the word “bourbon” is prohibited for them. On 4 May 1964 Congress declared bourbon a distinctive product of the United States. Kentucky is the best-known bourbon state, but the law does not tie bourbon to any single state.

Neutral spirits, colouring, flavouring and other blending materials are banned in bourbon. Rye or malt whisky may have them; bourbon may not. Ordinary bourbon has no minimum ageing period, but the barrel must be new and charred inside, and its age is counted only as time spent in such barrels.

If the whiskey is under four years old, an age statement on the label is mandatory (27 CFR § 5.74), and it gives the age of the youngest whiskey in the bottle. Bourbon kept at least two years in the barrel with nothing added may be called straight bourbon. Blended bourbon contains at least 51% straight bourbon, the rest being other whisky or neutral spirits.

Why it matters to you. The word “bourbon” guarantees US origin, corn in the mash and a new charred barrel, but not age. For ageing, look for an age statement or “straight”. Bourbon’s colour comes from the barrel, not from a dye: the law forbids adding colouring. The WHO reminds us there is no safe level of alcohol.