Bourbon Recipes
Bourbon is a type of corn-based whiskey (legally it must contain at least 51% corn in the mash; the remaining grains are often rye, wheat, or barley).
For a whiskey to be labeled as bourbon, it must adhere to a few regulations:
To be labeled as straight bourbon, it has to be aged for at least 2 years in new charred oak.
Bourbon must be bottled at a minimum of 80 proof (40% ABV) and a maximum of 150 proof (75% ABV).
“Bourbon” can only be called such if made in the US
Unlike other whiskies made around the world, bourbon is slightly sweeter in flavor. It’s characterized by its caramel and vanilla undertones.
Many people mistakenly believe that bourbon whiskey has to be made in Kentucky to be labeled as bourbon, but technically it can be produced anywhere in the United States! (Although close to 95% of all bourbon is made in Kentucky!)
