FAQ

Bourbon     
  

 The definition of Bourbon came up the other day and I wanted to assist in setting the record straight.
 
All bourbon is whiskey but not all whiskey is bourbon.
 
Bourbon must be made in the United States
Bourbon must have a mashbill of at least 51% corn
The mash must be distilled at no higher than 160 proof
Bourbon must go into the barrel at no higher than 125 proof
Each Barrel must be made of new charred oak
Bourbon must be bottled at no less than 80 proof
 
Pretty simple really. 
 
But how distilleries decide to create their product within those  guidelines couldn't be more different. Heaven Hill, for example, puts  all their bourbon into the barrel at 125 proof no matter the mashbill.  Michter's puts their bourbon and rye in at 103 proof. Both distilleries  have rabid followings and both have put out phenomenal whiskey. 
 
One of the things that people still assume to this day is that  Bourbon has to be made in Kentucky.  Distillers in Kentucky probably  have no problem with this assumption. It unfortunately only makes it  harder on local distillers to make inroads.  But inroads they do seem to  be making.