Bourbon is American whiskey made from at least 51% corn and aged in new charred oak barrels. That recipe gives it its sweet vanilla, caramel and oak. Shop the bourbons people search for most, from everyday pours to single barrels.
Our picks from the bourbons people search for most.
Aged in new charred oak. Vanilla, toffee and sweet fruit with a touch of oak.
A high-rye mash bill for a bolder, spicier bourbon. Maple, oak and nutmeg.
Wheat instead of rye for a softer pour. Honey, butterscotch and light oak.
The first single barrel bourbon. Dry vanilla, honey, caramel and nutmeg.
Made since 1870. Caramel toffee, ripe apple and baking spice.
Bottled at 125 proof. Deep and smoky, with vanilla and caramel.
All bourbon is whiskey, but not all whiskey is bourbon. To be bourbon, it must be made in the U.S. from at least 51% corn, aged in new charred oak containers, distilled no higher than 160 proof, entered into the barrel at 125 proof or less, and bottled at 80 proof or more, with nothing added but water. It doesn’t have to come from Kentucky.
Single barrel bourbon comes from one barrel, so every bottling differs slightly, like Blanton’s$112.99. Small batch blends a limited number of barrels. Barrel proof, or cask strength, is bottled without adding water, like 1792 Full Proof$44.99 at 125 proof. Bottled in bond means one distillery, one season, at least four years old and exactly 100 proof.
Most bourbon is made from corn with rye or wheat and malted barley. Rye adds spice, as in Bulleit; wheat makes it softer, as in Weller and Maker’s Mark. The new charred oak barrel supplies its color and most of its vanilla and caramel. Straight bourbon has aged at least two years and must state its age if younger than four.
Bourbon's origins trace to the late 18th century, when grain farmers in frontier territories began distilling surplus corn into whiskey. The name likely derives from Bourbon County, Kentucky, though the exact etymology remains debated. Early distillers discovered that aging their spirit in charred oak barrels—often repurposed from other industries—softened harsh new-make whiskey and introduced color and flavor. By the mid-19th century, Kentucky's limestone-filtered water and abundant corn supply had established the region as the center of American whiskey production.
The modern legal definition emerged through decades of industry lobbying and federal regulation. A 1964 congressional resolution declared bourbon a distinctive product of the United States, cementing its geographic and production requirements. The spirit must be distilled to no more than 160 proof, entered into the barrel at no more than 125 proof, and bottled at a minimum of 80 proof. No additives beyond water are permitted. Straight bourbon carries the additional requirement of at least two years of aging, with age statements mandatory for any whiskey younger than four years. These rules ensure consistency while allowing distillers latitude in grain recipe, yeast strain, fermentation length, and barrel selection.
The mash bill—the recipe of grains cooked and fermented to create the distiller's beer—shapes bourbon's foundational character. Corn must constitute at least 51% of the bill, providing sweetness and body. The remaining portion typically combines malted barley, which supplies enzymes necessary for converting starches to fermentable sugars, and a flavoring grain that defines the bourbon's secondary profile.
Traditional bourbons use rye as the flavoring grain, often in proportions ranging from 8% to 35% of the mash bill. Rye contributes spice, pepper, and dry baking notes. High-rye bourbons, with 20% or more rye content, deliver assertive flavors that stand up in cocktails and appeal to drinkers who favor bold, structured whiskey. Wheated bourbons replace rye with wheat, a softer grain that lends a rounder mouthfeel and gentler sweetness. This style, associated with certain historic distilleries, tends toward caramel, vanilla, and bread-like flavors. A small number of producers experiment with other grains—oat, quinoa, or higher percentages of barley—though corn-rye and corn-wheat formulas dominate the market.
New charred oak barrels serve as bourbon's defining maturation vessel. The charring process caramelizes wood sugars, creating a layer of carbon that filters impurities and a zone of transformed wood compounds that interact with the aging spirit. As whiskey cycles through seasonal temperature swings, it expands into the wood and contracts back out, extracting vanillin, lactones, tannins, and lignin breakdown products. These compounds contribute vanilla, coconut, spice, and color.
Age alone does not determine quality. Warehouse location, barrel placement, and climate influence maturation speed. Barrels stored on upper floors of Kentucky rickhouses experience greater temperature variation and often mature faster than those on lower floors. Some distilleries rotate barrels to ensure consistency; others bottle single-barrel expressions that showcase the variation. Younger bourbons, aged four to six years, often display brighter grain character and sharper edges. Older whiskeys, aged eight to twelve years or beyond, develop deeper wood influence, oxidative notes, and sometimes over-oaked bitterness if not carefully monitored. Buyers should consider their flavor preferences rather than assuming older always means better.
Bourbon enters the market at a range of proof points, each suited to different applications. Standard bottlings at 80 to 90 proof offer approachable, mixable spirits. Mid-range expressions at 90 to 100 proof provide more intensity while remaining accessible for neat sipping. Bottled-in-bond bourbons, governed by the Bottled-in-Bond Act of 1897, must be distilled in a single season by one distillery, aged at least four years in a federal bonded warehouse, and bottled at exactly 100 proof. This designation signals transparency and a certain level of quality assurance.
Barrel-proof or cask-strength bourbons arrive undiluted from the barrel, typically ranging from 110 to 135 proof or higher. These releases allow drinkers to experience the whiskey at full intensity and to add water or ice to personal preference. Higher proof does not inherently mean harsher flavor; well-aged barrel-proof bourbon can be remarkably smooth. Some distilleries release both standard-proof and barrel-proof versions of the same mash bill and age statement, offering a choice between ease of drinking and maximal flavor concentration. Understanding proof helps buyers select bottles appropriate for their intended use, whether mixing, sipping, or collecting.
When evaluating bourbon, examine the label for key information. Age statements, if present, indicate the youngest whiskey in the bottle. For straight bourbon without an age statement, assume at least four years of aging. Mash bill details, though not always disclosed, hint at flavor profile when available. Terms like "small batch" and "single barrel" have no legal definition but generally indicate limited production or individual cask selection. Distillery of origin matters; historic producers like Old Forester, Woodford Reserve, and others maintain house styles honed over generations.
Flavor preferences should guide selection more than prestige or scarcity. Wheated bourbons suit drinkers who prefer mellow, dessert-like profiles. High-rye bourbons appeal to those who enjoy rye whiskey or spirit-forward cocktails. Barrel-proof releases reward patient tasting and experimentation with dilution. Price does not always correlate with quality; many well-crafted bourbons occupy accessible price tiers. Tasting multiple expressions from a single distillery reveals how different age statements, proofs, and barrel selections affect the house character. Building a bourbon collection across mash bill styles, age ranges, and proof points provides a comprehensive education in America's most storied whiskey category.
American whiskey made from at least 51% corn, aged in new charred oak containers and bottled at 80 proof or more with no added flavoring or color.
Bourbon is a type of whiskey with stricter rules: made in the U.S., at least 51% corn and aged in new charred oak. Other whiskeys use different grains, barrels or countries.
No. Bourbon can be made anywhere in the United States. Most of it comes from Kentucky.
Buffalo Trace is the most searched and costs $24.99. For a softer pour try Weller Special Reserve; for something special, Blanton’s Single Barrel.
Bourbon that uses wheat instead of rye as its second grain, which makes it softer and sweeter. Weller and Maker’s Mark are wheated.
Bourbon bottled from one barrel instead of a blend, so each bottling tastes slightly different. Blanton’s was the first.
Neat or with one large ice cube to taste it fully, with a splash of water to open up a high-proof pour, or in an Old Fashioned or Manhattan.
Old Forester 86 Proof ($21.99) and Buffalo Trace ($24.99) are strong values.
The Old Fashioned, the Manhattan, the Mint Julep, the Whiskey Sour and the Paper Plane, made with equal parts bourbon, Aperol, Amaro Nonino and lemon juice.
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