Short Stuff: Whisky or Bourbon?

Whiskey Rules

American whiskey is subject to some of the most stringent regulations globally, overseen by the Alcohol and Tobacco Tax and Trade Bureau (ATTTB). Chuck Bryant explains that whiskey must be distilled from grain and aged in oak containers, with a proof not exceeding 190, to be classified as such in the U.S. Josh Clark adds that American straight whiskey, like rye, must be aged in charred oak barrels for at least two years and distilled in the same state 1.

If it's higher than 190, then you're not making whiskey. You're making what you would call a neutral spirit. Like vodka.

--- Chuck Bryant

These regulations ensure the distinct quality and character of American whiskey, setting it apart from its international counterparts.

   

Bourbon Laws

Bourbon, a specific type of American whiskey, adheres to even stricter criteria. Josh Clark notes that bourbon must be made from at least 51% corn and aged in new charred oak barrels, with distillation not exceeding 160 proof 2. Chuck Bryant clarifies that bourbon can be produced anywhere in the United States, debunking the myth that it must originate from Kentucky.

All bourbon is whiskey, but not all whiskey is bourbon.

--- Chuck Bryant

These specific requirements contribute to bourbon's unique flavor profile and its esteemed status within the whiskey family.