Whisky produced in the United States from a mash of not less than 51% corn grain. Because regulation requires only the use of new oak barrels, it's a nearly inexhaustible generator of used barrels.
American whiskey mostly made of maize.
is a beverage that is distilled from a mash of at least 51% corn and aged in new charred oak barrels. It was first produced by Reverend Elijah Craig in Bourbon County, Kentucky. Although bourbon is Kentucky's leading export and its production directly employs thousands of people, it is illegal to buy the product in the very counties in which it is produced there. They are all, to this day, still dry.(Ref: Fun Facts: "Would You Believe," item #10)
whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels
Corn whiskey made in Bourbon County, Kentucky.
An American whiskey distilled from a fermented mash of grain that is at least 51% corn. Bourbon is aged for at least two years in new charred oak barrels. Bourbon, a true American whiskey, originated in Bourbon County, Kentucky, and even today, most bourbon distilleries in the United States are located in kentucky. Jack Daniels is a high quality Bourbon that is filtered through maple charcoal befor aging.
Whiskey distilled and matured in America. It is generally distilled only once in a column still.
distilled; made from corn (maize), barley malt or wheat malt, and usually another grain; must contain at least 51% corn (usually 70%)
An American whiskey distilled from at least 51% corn (maize).
a whiskey whose mash of not less than 51% corn, rye, wheat, malted barley, or malted grain and stored in charred new oak containers.
The term associated mainly with American Whiskey. Bourbon must contain at least 51% corn and must be aged for at least 2 years in new, first-fill American oak barrels which are charred.
Classic American style of whiskey, which must by law be made from a mash of not less than 51 per cent corn grain. The spirit is matured in new, white oak barrels that have previously been charred, or thermally degraded.
American Whiskey made using at least 51% corn grain mash in a wheat, oats, rye & barley combination.
A whiskey normaly produced anywhere in the United States made from a mash of a minimum 51% corn, distilled to a strength of no more than 80% abv. (160 proof) and entered into new charred oak barrels at a strength not exceeding 62,5% abv.
American whisk(e)y that is produced from a mash of not less than 51% corn grain, distilled to a maximum 80% abv (160° American proof) and put into charred new oak barrels at a strength of no more than 62.5% abv. Bourbon casks are new oak barrels, charcoaled on the inside before use to impart flavour to the maturing spirit.
Named after Bourbon county, Kentucky. Straight bourbon is distilled from a mash of at least 51% corn; blended bourbon contains at least 51% straight bourbon; sour mash is made by adding some of the old mash to ferment each new batch.
Bourbon Whiskey is named after the county of Bourbon in Kentucky where it originated. It is distilled from a grain mash and is aged for more than four years in new oak barrels that have been charred.
A notable American whiskey named after Bourbon County, Kentucky where the whiskey was first produced in the post-Revolutionary period. All Bourbons use the fermented mash of corns, rye and barley malts. Straight Bourbons have been aged at least two years; Bourbons without the designation "straight" are aged less than two years.
Named for Bourbon County, Kentucky, this all-American liquor is distilled from fermented grain. Straight bourbon is distilled from a "mash" of at least 51 percent corn; blended bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by adding a portion of the old mash to help ferment each new batch, in the same way that a portion of sourdough starter is the genesis of each new batch of sourdough bread.