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As any whiskey maker will tell you, all bourbon is whiskey but not all whiskey is bourbon.

Bourbon's unique character comes from the 51 to 79 percent corn in its recipe. The addition of water to crushed or rolled grain begins the fermentation process, and the fermented mash is distilled to produce a spirit that is no more than 80 percent alcohol by volume. Bourbon may be double-distilled and aged at least two years in charred oak barrels.

The name "bourbon" has been legally controlled only since 1964, so makers exist in other counties.

 

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