Bourbon
Bourbon
the basics
"Despite setbacks created by Prohibition and World War II, by the 1950s the Kentucky bourbon industry rebounded. In 1963, bourbon was the top-selling liquor in the United States, and the various brands produced 75 million gallons of bourbon and spent more than $34 million on advertising. This wave of popularity crested in 1964 when the House passed H. Con. Res 57, designating bourbon as a “distinctive product” of the United States. Both chambers passed the Senate's version of the concurrent resolution (S. Con. Res. 19), which ensured that bourbon was made in the United States. This offered trade protection against foreign competitors in a manner similar to tariffs on other spirits produced overseas, such as French champagne or Scotch whiskey. The concurrent resolution was not a law and did not require the President’s signature."
Whiskey with a mashbill of at least 51% corn
Cannot be distilled to greater than 160 Proof
Must enter barrel at no more than 125 Proof
Cannot be bottled at less than 80 Proof
No coloring nor flavoring may be added
Must be aged in new, charred oak barrels
Must be made in the United States
Bourbons aged under 4 years must have an age statement
If an age statement is present, it must reflect the youngest Bourbon in the bottle
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Straight Bourbon = Aged for at least two years
Bottled in Bond = Must be 100 Proof, aged for at least 4 years, be the product of one distillery during one season.
Small Batch = No formal definition of how many barrels can be mingled together; however, they tend to be from a certain location within the rick house
Single Barrel = Bourbon bottled from a single barrel and can come from any location within the rick house. One can experience slight flavor variations from bottle to bottle.
Barrel/Cask Strength = no water added
Store Pick = Liquor Store, restaurant, or other private entity visits a distillery (or sent samples) and selects a single barrel, which they purchase and brand (normally with a small sticker with their name/logo).