What defines a bourbon? David Pickerell uses the ABC's to explain the legal definition of bourbon.
- A- American Made – Bourbon can be distilled anywhere in the United States, but it has to be made in this country alone. It just so happens that almost every bourbon is distilled in Kentucky.
- B- Barrel – Bourbon must be aged in new, charred oak barrels.
- C- Corn – All bourbon must be distilled from at least 51% corn. Different distilleries use different recipes, some more corn, some add rye, barley, wheat and other grains, but all are required to use at least 51% corn.
- D- Distilled Proof – When bourbon leaves the still for the last time, just before barreling, it cannot exceed 160 proof.
- E- Entry Proof – Bourbon needs to be no more than 125 proof when it's put inside the barrel. If a distiller produces a higher proof out of the still they will cut it with water until it reaches 125 proof.
- F- Filling Proof – This is your bottling proof and all bourbons must be at least 80 proof although many will exceed this requirement and it's common to find bourbon whiskies anywhere between 90-127 proof.
- G- Genuine – Unlike many other distilled spirits, bourbon cannot have any artificial colorings or additives added to it anywhere in the process. This also includes natural coloring agents like caramel, which is often used in other types of whisky.