Bourbon whiskey Bourbon whiskey Bourbon whiskey is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name ultimately derives from the French Bourbon dynasty, although the precise inspiration for the whiskey's name is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. Bourbon has been distilled since the 18th century. The use of the term "bourbon" for the whiskey has been traced to the 1820s, with consistent use beginning in Kentucky in the 1870s. Although bourbon may be made anywhere in the United States, it
Canadian whisky more rye is required if it were added to a mash bill alongside the more readily distilled corn. The base whiskies are distilled to 180 to 190 proof which results in few congener by-products (such as fusel alcohol, aldehydes, esters, etc.) and creates a lighter taste. By comparison, an American whisky distilled any higher than 160 proof is labelled as "light whiskey". The flavouring whiskies are distilled to a lower proof so that they retain more of the grain's flavour. The relative lightness created by the use of base whiskies makes Canadian whisky useful for mixing into cocktails and highballs.