Named after the Bourbon County in Kentucky, bourbon whisky is a U.S. spirit made from a grain mixture with at least 51% corn.

To be classified as bourbon, it must be completely natural, with no added ingredients during production apart from water.

With an alcohol content of up to 80% by volume, it is always aged in new, charred barrels of oak. Under U.S. regulations, there are strict requirements regarding the alcohol content that is permitted at the stage when the clear spirit is introduced to the barrel.

To become eligible for the name ‘straight bourbon’, in addition to these criteria the spirit must be aged for at least 2 years. The label of any bourbon that has been aged less than four years must provide information on the ageing of the spirit. After it has been aged, bourbon is diluted in water before bottling, typically resulting in an alcohol content of 40%.

The majority of quality bourbon brands today are produced from over 2/3 corn and older than 4 years. Bourbon is often used in cocktails and drinks, including Egg Nog, Boomerang and the Whisky Sour.