Bourbon

Bourbon is a specific type of American whiskey, so all bourbon is whiskey, but not all whiskey is bourbon. To qualify, it must be made in the United States from a mash containing at least 51% corn, aged in new, charred oak containers, distilled to no more than 160 proof, entered into the barrel at no more than 125 proof, and bottled at 80 proof or higher.

Bourbon is made from a fermented grain mash containing at least 51% corn, along with water and yeast. Producers commonly use rye or wheat as flavor grains, while malted barley helps convert grain starches into fermentable sugars. After fermentation and distillation, the spirit is aged in new, charred oak barrels. The particular mix of grains, called the mash bill, helps shape whether a bourbon leans sweeter, softer, or spicier.

There is no single bourbon that suits every shopper; the right choice depends on your taste and budget. Compare the mash bill, proof, age, and how you plan to serve it. A wheated mash bill can produce a softer, sweeter profile, while rye can bring more spice. Barrel-proof bourbon offers greater intensity, and double-oaked bourbon can lean toward toasted oak, dark chocolate, and maple.

Bourbon generally tastes rich, warm, and sweet, with common notes of caramel, vanilla, brown sugar, and toasted oak. Depending on the mash bill and barrel influence, it may also show cinnamon, nutmeg, clove, black pepper, cherry, apple, dried fruit, nuts, or a touch of charcoal. Styles vary: some bourbons are sweeter, while others are spicier, more wood-forward, floral, or fruity.

Bourbon does not spoil like food, but its flavor can fade or change after the bottle is opened. An unopened, properly sealed bottle can keep for a very long time because bourbon stops maturing once it leaves the barrel. For better flavor preservation, keep the bottle upright, tightly closed, and away from direct light and heat. More air in a partly empty bottle can accelerate flavor loss.