Oak barrels. Image retrieved from macchuck.com
Long story short: bourbon is a type of whiskey. All bourbons are whiskey, but not all whiskeys are bourbon. Whiskey is a distillate from fermented grain mash produced at less than 190 proof, stored in oak containers and bottled at not less than 80 proof. Wheat, barley, corn and rye are the most common grains used in making whiskey.
For a whiskey to be considered bourbon, it must be made in the United States and follow certain stipulations. For example, according to kentuckyconnect.com, it must also be “made from at least 51% and no more than 79% Indian corn, and aged for at least two years.” Bourbon is the most common style of American whiskey.
Most bourbon is made in Kentucky. The name comes from Bourbon County in the central part of Kentucky, which was a major site for shipping distilled spirits down the Ohio and Mississippi rivers to New Orleans. The journey from Kentucky to New Orleans used to take several months. Distillers charred the inside of barrels in order to prevent contamination. What started out as clear liquor in Kentucky, turned a shade of red during the course of travel, due to time and contact with the charred barrels, which is now referred to as “the aging process.” Barrels shipped from Bourbon county, Kentucky were stamped with the county's name, which then became the name of this particular kind of whiskey. There you have it, the simplified difference between whiskey and bourbon. Now you know, and knowing is half the battle.
For more information on whiskey and bourbon visit:
For related articles on Bourbon:
"The Bourbon House: it's not just a name" article
Celebrate Bourbon Month at examiner.com!
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