legal
Bourbon whisky
Whisky made in the United States from a fermented mash of not less than 51% corn, distilled at not more than 160° proof (80% ABV), entered into charred new oak barrels at not more than 125° proof, and bottled at not less than 80° proof. No colouring, flavouring or blending materials of any kind may be added.
Where it is defined
27 CFR 5.143(a), (b) and (c) Table 1 item (2)
Often confused with Kentucky bourbon
Bourbon may be made anywhere in the United States. Only the word 'Kentucky' — or any other state name adjacent to the designation — requires that the whisky was both distilled and aged in that state, under 27 CFR 5.66(f)(1)(iii).
Worth knowing
Bourbon has no minimum ageing period at all: one second in a charred new barrel satisfies the standard of identity. It is also the only named-grain type in Table 1 barred from colouring, so bourbon cannot legally contain caramel colour.
Related terms
Last reviewed 2026-07-30 · All glossary terms