Originally Posted by
badwhale
I picked up Michter's small batch American Whiskey. I'm not sure why this isn't described as a bourbon. It's very good.
Direct quote from an article:
"Bourbon needs to be produced in America and made from 51 percent corn, and whisky does not," says Maker's Mark Master Distiller Greg Davis. Bourbon also needs to be stored in new charred-oak barrels, whereas whiskey barrels do need to be oak but not new or charred. "Lastly, to be called bourbon, the liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125." For other whiskies the liquid must be distilled to no more than 190 proof. David notes that this isn't just common practice — "it's actual bourbon law."
Perhaps it doesn't meet one or more of these standards?
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