Cookbook:Bourbon

Bourbon, or bourbon whiskey, is a variety of American whiskey made primarily from corn.

Production
Like other whiskeys, bourbon starts by grinding a mixture of grains and mixing with water. The grain content must be at least 51% corn, and the remainder is typically made up of any combination of rye, wheat, and/or barley. This mixture is then fermented with yeast to generate alcohol, and this product is then distilled to no more than 160 proof, or 80% alcohol by volume. The distillate is diluted to no higher than 125 proof (62.5% alcohol) before transfer to fresh charred oak barrels for aging. This aging process imparts color and flavor to the liquor. After aging, the finished product may be diluted to no less than 80 proof (40% alcohol) before bottling.

Characteristics
Bourbon is amber in color with a flavor profile incorporating tannins, caramelized sugars, and hints of vanilla. Bourbons that include wheat tend to have a sweeter flavor than those using rye. No flavorings or colorings may be added. It can range from 80–125 proof (40-62.5% alcohol content), and it must be aged in freshly-charred oak barrels. Although a common myth states that bourbon must be made in Kentucky, United States law states only that it must be made in the United States.

Straight bourbon is a specific type of bourbon that is aged for at least 2 years.

Uses
Bourbon can be drunk straight or used in a variety of cocktails such as the mint julep, old fashioned, whiskey sour, and more. It can also be used to contribute flavor when cooking and baking.