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Bourbon whiskey From Wikipedia, the free encyclopedia
Bourbon whiskey /bɜːrbən/ is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration for the whiskey's name is unsettled; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans.[1] Bourbon has been distilled since the 18th century.[2] The use of the term "bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s.[1] While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.[3][4]
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The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption[19] must be:
Produced in the United States[20] Made from a grain mixture that is at least 51% corn[21] Aged in new, charred oak containers[21] Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)[21] Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)[21] Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)[22]
Bourbon whiskey From Wikipedia, the free encyclopedia
Bourbon whiskey /bɜːrbən/ is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration for the whiskey's name is unsettled; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans.[1] Bourbon has been distilled since the 18th century.[2] The use of the term "bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s.[1] While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.[3][4]
...
The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption[19] must be:
Produced in the United States[20] Made from a grain mixture that is at least 51% corn[21] Aged in new, charred oak containers[21] Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)[21] Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)[21] Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)[22]
Sure, it's not part of the federal standard, but it's pretty much blasphemy to say anything otherwise in my neck of the woods.
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