Do they add sugar or flavoring to bourbon?
Federal regulations now stipulate that Bourbon must meet these requirements: Bourbon must be made of a grain mixture that is at least 51% corn.[1] Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume). Bourbon must be 100% natural (nothing other than water added to the mixture). Bourbon must be aged in new, charred oak barrels.[1] Bourbon may not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume). Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.[2] Bourbon aged for a period less than four years must be labelled with the duration of its aging. In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as “straight bourbon”—with or without the “straight bourbon” label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-
