An American whiskey named for Bourbon County, Kentucky where the whiskey was first produced in the late 1700’s. All Bourbons are made from the fermented mash of corn, rye and barley malts. By law these whiskies must contain at least 51% corn and must not exceed 160 proof. They must be aged in unused, charred white oak barrels; this ageing process usually lasts for 6 to 8 years. Straight Bourbons have been aged for at least two years.