Common Terms Explained For Whiskey (Bourbon)

Bourbon

A whiskey made in the United States from a mash bill containing at least 51% corn, aged in new charred oak containers, distilled at no more than 160 proof, entered into the barrel at no more than 125 proof, and bottled at a minimum of 80 proof. No flavoring or coloring may be added.

Straight Bourbon

Bourbon that has been aged for at least two years and contains no added flavors or colors. If it is less than four years old, an age statement is required.

Age Statement

The age listed on a bottle always reflects the youngest whiskey in the blend. A bourbon labeled "10 Years Old" may contain older whiskey, but nothing younger than 10 years.

Bottled in Bond (BiB)

A legal designation requiring the whiskey to be:

• Produced by one distiller

• At one distillery

• During one distillation season

• Aged at least four years

• Bottled at exactly 100 proof

One of the oldest quality standards in American whiskey.

Barrel Proof / Barrel Strength / Cask Strength

Generally means the whiskey was bottled at or very near the proof it was when dumped from the barrel, without significant dilution. These terms are often used interchangeably.

Full Proof

A whiskey bottled at the same proof it entered the barrel. This is different from barrel proof. For example, if a bourbon entered the barrel at 125 proof and matured to 135 proof, Full Proof would be bottled at 125 proof, while Barrel Proof would be closer to 135 proof.

Single Barrel

Whiskey bottled from one individual barrel rather than a blend of multiple barrels. Flavor can vary significantly from barrel to barrel.

Small Batch

A marketing term with no legal definition. The producer determines what qualifies as a "small batch." One distillery's small batch could be a few barrels, while another's could be hundreds.

Mash Bill

The grain recipe used to make the whiskey. For bourbon, corn must make up at least 51% of the mash bill. The remaining grains are typically rye, wheat, and malted barley.

High-Rye Bourbon

A bourbon that uses a higher percentage of rye as the secondary grain. There is no legal definition, but these bourbons often show more spice, pepper, and herbal notes.

Wheated Bourbon

A bourbon that uses wheat instead of rye as the secondary grain. These are often described as softer, sweeter, and more approachable.

Sour Mash

A production method that incorporates a portion of previously fermented mash into a new batch. It promotes consistency and helps control fermentation. Nearly all major bourbon producers use some version of this process.

Angel's Share

The whiskey lost to evaporation during aging. The longer a bourbon ages, the more whiskey is typically lost to the angel's share.

Rickhouse

A warehouse where bourbon barrels are aged. Temperature differences between floors can significantly affect maturation.

Barrel Entry Proof

The proof at which whiskey enters the barrel for aging. By law, bourbon cannot enter the barrel above 125 proof. Lower entry proofs often extract flavor differently from the wood.

Non-Chill Filtered

A whiskey that has not undergone chill filtration before bottling. Some enthusiasts believe this preserves texture and flavor, particularly in higher-proof releases.

Kentucky Bourbon

Bourbon produced in Kentucky. While many people assume bourbon must come from Kentucky, it can legally be made anywhere in the United States if it meets bourbon requirements.