Article: Bourbon is a type of spirit that is "a distinctive product of the United States," according to U.S. federal law. In 1964, Congress issued federal standards regarding the production of bourbon. These standards include:  It must be made with no less than 51% corn. It must be aged in "new" charred oak barrels. "Straight" bourbon refers to bourbon that has been aged in these barrels for 2 years. It must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume.) It must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume). It must be bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume). Bourbon has no minimum required age, but it is normally aged for 4-9 years. "Straight" bourbon is only aged for 2 years. As bourbon ages, it takes on a deeper brownish amber color, a richer flavor, and a slightly increased level of sweetness.  Bourbon is aged in barrels, and during the extended aging process, normally 7-8 years, some of the bourbon will permeate through the wood of the barrel. This is called the "Angels' Share." There is also a certain amount absorbed into the char of the barrel. This is extracted and labeled the "Devil's Share." Jim Beam calls this the "Devil's Cut." The barrels used for aging the bourbon are never used again. Instead, they are used to age soy sauce and whiskey (for instance, scotch) or are made into beautiful pieces of furniture. Most bourbons are amber and brown, while some varieties remain white (or clear). As a first-time bourbon drinker, you will want to start with a brown bourbon. The brown color of bourbon comes from the barrel "breathing" into and out of the char and wood of the barrel. The color comes from the char and the wood of the barrel.  White whiskey Bourbon is as clear as water.  It is aged for 1 year and is called by several names, including "The Ghost," "Raw Whiskey," "White Dog Whiskey" (Jack Daniels), and "Jacob's Ghost" (Jim Beam), among others. The name Bourbon comes from the French Bourbon dynasty. Bourbon County, Kentucky, was named after this French royal family, and bourbon was first produced in the old Bourbon county region of Kentucky. Bourbon was originally made in the 18th century but didn't become well known until the 1860s. Due to re-definitions written into NAFTA, bourbon is now made throughout the United States.    However, by tradition, true bourbon comes from distilleries located in the original 1786 Old Bourbon County region in northeastern Kentucky which has since been divided into 34 separate counties. The first distillery in present-day Bourbon County to be licensed since Prohibition did not begin operating until 2014. Whiskey makers of good reputation outside of the historic Bourbon County region will not use the term bourbon for their whiskeys. Most bourbons are made with corn, rye, and barley. More traditional bourbons contain 8 to 10% rye. However, bourbons can be divided into several additional categories, including High Rye, High Corn, and Wheated.  High Rye means that the bourbon is made up of more than 10% rye. Bourbons that have a high rye content are generally spicier than other bourbons and are known for their bold flavor. Common high rye bourbons include Bulleit, Old Grand Dad, and Basil Hayden. High Corn bourbons contain more than 51% corn. Bourbons with high corn content are often much sweeter than traditional bourbons. High corn bourbons include Old Charter and Baby Bourbon. Wheated bourbons are bourbons that substitute wheat for rye, making them a combination of corn, wheat, and barley. These bourbons are softer on the palate and have a stronger flavor of caramel or vanilla. Maker’s Mark, Van Winkle bourbons, and Rebel Yell are some of the more common wheated varieties.
What is a summary of what this article is about?
Know the basic standards that each batch of bourbon must meet. Look for bourbons that have hit the right age. Recognize the different colors of bourbon. Learn about the history of bourbon. Know the different types of bourbon and their specific flavors.