All Bourbon is Whiskey, But Not All Whiskey is Bourbon

As September approaches and we gear up for Bourbon Heritage Month, it's the perfect time to brush up on a classic spirits phrase: "all Bourbon is whiskey, but not all whiskey is Bourbon." It's the kind of riddle that sounds like it belongs on a t-shirt, but it gets to the heart of what makes Bourbon so unique. While whiskey is a broad category of spirits made from fermented grains and aged in barrels, bourbon is a specific style that can only be made in the United States and has to follow a strict set of rules. This means that every bottle of Bourbon is, by definition, a whiskey, but not every bottle of whiskey you find in the world can be called Bourbon. It's a key distinction that defines one of America's most beloved spirits.

Perhaps the most famous rule that separates Bourbon is its strict aging process. Unlike other whiskeys that can be aged in various barrels, Bourbon must be aged in new, charred-oak barrels. This isn't just a quirky tradition—it’s the law. The charring of the barrel plays a vital role in developing bourbon’s distinct color and flavor, imparting those classic notes of vanilla, caramel, and a subtle smokiness. On top of that, Bourbon must be made up of at least 51% corn and distilled at no higher than 160 proof before being barreled. No shortcuts in the process. These rules also have a fascinating ripple effect across the spirits' world. Once a barrel has been used for Bourbon, it can't be used again for the same purpose. These "ex-Bourbon barrels" are then sold to producers of other spirits like Scotch, Irish whiskey, tequila, and rum, giving them a rich, oaky foundation for their aging process.

Beyond the barrel, Bourbon has specific labeling and production standards that ensure its quality and authenticity. Producers cannot add artificial coloring or flavors; the rich amber color and complex taste must come naturally from the process. Additionally, there are rules around age statements. While there's no minimum time for a bourbon to be aged, if a bottle has an age statement, that number must reflect the youngest whiskey in the blend. To be labeled a "straight bourbon whiskey," it must have been aged for at least two years. Many distilleries will age their Bourbon for at least four years to develop more complex flavors. These legally enforced standards give Bourbon its consistent character and separate it from the rest of the whiskey family, making it an American classic. So, the next time someone asks you about the difference, you can confidently explain the rules that make bourbon, well, bourbon—all while holding a glass of America's one-and-only native spirit.