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Bourbon must be made from a grain mixture that is at least 51% corn. This high corn content gives bourbon its characteristic sweetness and contributes to its unique flavour profile.
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Bourbon must be aged in new charred oak barrels. This ageing process imparts rich flavours such as vanilla, caramel, and oak to the whiskey.
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Bourbon is strongly associated with the United States, particularly Kentucky, where it originated. While other whiskies can be made anywhere in the world, bourbon is regulated by U.S. law and must meet specific production standards.
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Bourbon is distilled to no more than 160 proof (80% alcohol by volume) and entered into the barrel for ageing at no more than 125 proof (62.5% alcohol by volume). The production process, including fermentation, distillation, and ageing, is tightly regulated.
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Bourbon often exhibits a sweeter, fuller-bodied flavour compared to other whiskies. This is due in part to the high corn content, as well as the ageing process in new charred oak barrels.
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Bourbon has a specific legal definition in the United States, established by the Federal Standards of Identity for Distilled Spirits.
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Bourbon is typically not allowed to contain any added flavourings or colourings. Its flavour profile is derived solely from the grains used in the mash bill, the yeast during fermentation, and the ageing.
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Bourbon has a rich cultural heritage in the United States and has experienced a surge in popularity in recent years, both domestically and internationally.
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Its distinct taste, along with its association with American history and tradition, sets bourbon apart from other whiskies.