Bourbon is a distinctly American whiskey, legally defined by specific production standards that protect its identity and ensure consistency. To be called Bourbon, it must be made in the United States, with a mash bill containing at least 51% corn, distilled to no more than 160 proof, entered into new charred oak barrels at no more than 125 proof, and bottled at a minimum of 80 proof. No flavoring or coloring can be added, which means all its character must come from the grain, fermentation, distillation, and—most importantly—aging in charred oak, which imparts flavors of vanilla, caramel, spice, and toast. While Kentucky is its spiritual home and produces the majority of Bourbon, it can legally be made anywhere in the U.S. Aging requirements vary, but to be labeled straight bourbon, it must be aged at least two years, and if aged less than four, the age must appear on the label. For new beverage enthusiasts, Bourbon is a cornerstone of whiskey education, offering a balance of approachability and complexity that reflects American history, craftsmanship, and regional pride.