Bourbon is a distinctive type of American whiskey defined by specific legal and production criteria that give it its unique character:

• Made in the United States : Bourbon must be produced in the U.S., with most of it coming from Kentucky

• Mash bill : The grain mixture used to make bourbon must contain at least 51% corn, which imparts a characteristic sweetness. The remainder typically includes malted barley, rye, or wheat, contributing nutty, spicy, or softer flavor notes

• Distillation proof : The spirit is distilled to no more than 160 proof (80% alcohol by volume) to retain flavor

• Aging in new, charred oak barrels : Bourbon must be aged in new, charred white oak barrels. This aging process is critical, as the interaction with the wood imparts color, flavor, and complexity. The spirit enters the barrel at no more than 125 proof and is aged for a period that varies by brand, often several years

• Bottling proof : After aging, bourbon is bottled at a minimum of 80 proof (40% ABV)

• No additives : Bourbon cannot contain added flavorings or colorings; all flavor and color come naturally from the grains, fermentation, distillation, and barrel aging processes

The process involves mashing the grains with water and yeast to ferment sugars into alcohol and congeners (flavor compounds), distilling to concentrate the alcohol, and aging in charred oak barrels where chemical interactions with the wood develop bourbon’s signature amber color and complex flavors such as caramel, vanilla, and spice

. In summary, what makes bourbon bourbon is its American origin, a mash bill of at least 51% corn, distillation and aging in new charred oak barrels, specific proof limits during distillation and bottling, and the absence of additives, all combining to produce its distinctive taste and character