Is Bourbon the Same as Whiskey?

The belief that bourbon and whiskey are two completely distinct things remains among the most common misconceptions in the world of distilled spirits. The truth is that bourbon is a specific style of whiskey that can only be made in the United States.

Whiskey is a broad category of distilled spirits made from fermented cereal grains and aged in barrels. In the U.S., whiskey can refer to the entire global category, or to any domestically produced whiskey that doesn’t fit into the legally defined categories. 

“It is estimated that there are tens of thousands of different types of whiskey all around the world, and even multiple categories within a nation,” says John Campbell, chief operating officer and master distiller of Sespe Creek Distillery. “In the U.S. alone, there are at least seven to nine different whiskey categories, and there can be hundreds of different types of whiskey in a category.”

Each style of whiskey is defined by various production choices, some legally mandated. 

“Country and state, mash bill, mashing and distilling style, maturation vessel and length, and blending form all factor into what constitutes different types and styles of whiskey, making many subcategories,” says Sienna Jevremov, head distiller at Widow Jane Distillery.

What makes bourbon distinct?

When compared to other styles of whiskey, bourbon production is heavily restricted. If a distiller does not adhere to the production standards set by the U.S. government, it cannot be labeled as bourbon.

Bourbon whiskey is a uniquely American product. “Bourbon must be made in the United States, while whiskey can be produced anywhere,” says Brendan Cook, master blender for Wyoming Whiskey.

Contrary to popular belief, bourbon whiskey can be made anywhere in the U.S., not just in Kentucky. Conversely, if a distiller were to perfect the bourbon-making process overseas, they couldn’t label their whiskey as bourbon.

Bourbon also must be made from a grain recipe that’s at least 51% corn. The remaining grains used are usually rye, malted barley, and at times, wheat. Known as the mash bill, this grain recipe is one way in which distillers can customize the flavor of their bourbon.

There are also legal restrictions on the proof or alcohol by volume (ABV) that a bourbon must be distilled to, aged, and bottled. 

“Bourbon must be distilled at less than 80% ABV, stored in new oak barrels no higher than 60% ABV, and bottled at no less than 40% ABV (80 proof),” says Jevremov. 

At any point after it’s distilled, bourbon can be diluted or “proofed down” with water to adjust the strength. 

Bourbon barrels are unique

Like other types of whiskey, bourbon is required to spend some time aging in wooden containers. Perhaps the most unique law to regulate bourbon production concerns barrels. “Bourbon must be aged in new, charred-oak barrels, whereas whiskey can be aged in different types of barrels,” says Cook. 

Other whiskeys are not bound by this rule. In the case of Scotch whisky and Irish whiskey, producers often use barrels that once held different types of wine to introduce unique flavors.

Bourbon barrels can legally only be used once. After they age the bourbon, they are sold to other spirit-making regions where producers can utilize previously used barrels. Here, these ex-bourbon barrels are used to age Scotch, Irish whiskey, and even tequila and rum.

Bourbon’s labeling laws and production standards

There isn’t a minimum amount of time that a bourbon needs to mature in a barrel. However, there are some labeling laws that apply when a producer wants to advertise a bourbon’s age. 

If a bourbon has an age statement on its label, the age listed can only be as old as the youngest whiskey blended into that bottle. For example, if a bourbon is blended from a variety of barrels aged anywhere from eight to 10 years, the producer must label that the bourbon is eight years old. 

If a bourbon has been matured for less than four years, the distiller is required to disclose how long it was aged. Bourbon aged longer than four years does not require an age statement, though to be labeled as a “straight bourbon whiskey,” it needs to have been aged a minimum of two years.

Bourbon producers are not allowed to add any artificial coloring or flavors. Its color and flavor should come naturally through the process of mashing, fermenting, distilling, and aging the bourbon. Conversely, Scotch is allowed to use caramel coloring to maintain consistency across multiple batches.

Essentially, all bourbon is whiskey, but whiskey isn’t bourbon. Bourbon whiskey is set apart from other styles by a legally enforced set of production standards.