Bourbon

Named after the very large county in Kentucky where it was distilled exclusively in the late 1700's, Bourbon is the most famous of all American Whiskies. Today, Bourbon County has been subdivided into many smaller counties that continue to produce 95% of all Bourbon. However, not all American whiskies are Bourbons. To be labeled as Bourbon the whiskey must:

Contain natural grains of which at least 51% must be corn
Be distilled at less than 160 proof, or 80% alcohol
Be aged in charred, new oak barrels
Be aged at least 2 years to become a “straight” Bourbon whiskey
The spirit must go into the barrel at no more than 125 proof
Nothing can be done to alter the flavor or color in any way, from the time it is distilled through bottling. Only water can be added to adjust to barrel and bottling strengths.