Just hearing the words bourbon whiskey inspires a sense of all things American, and for good reason. The United States Congress declared in a 1964 resolution that bourbon whiskey is a clear distinctive product of the United States, and they prohibited other products from outside the country to be imported as bourbon whiskey. Current regulations define bourbon whiskey to only include that which is produced in the U.S. It matters not which state produces the bourbon whiskey as long as they are legally able to, but the only state that can put their name on the bottle is Kentucky. This might be because it is from a county in this state, Bourbon County, that the bourbon whiskey name is derived.

The content of bourbon whiskey is considered to be an entirely natural product because nothing is added to it. The basic ingredients used in the production of bourbon whiskey are grain, water and yeast. At least 51 percent of the grain used in the making of bourbon whiskey must be corn. Bourbon whiskey can also pick up characteristics from the barrels, which are required to be charred, that are particular to this type of whiskey. By regulation, Bourbon whiskey must be aged for a minimum of two years in new, white oak barrels. At the bottling, nothing can be added to enhance flavor, add sweetness or alter the color of the products that will be labeled as straight bourbon whiskey.

The process of making bourbon whiskey is distinguished in the details. All straight bourbon whiskey producers currently use a sour mash method. The basic process of making any whiskey is to mash up some grain with water and yeast, allowing fermentation, distilling it, and then aging it. There are other popular types of whiskey that use the sour mash method, but bourbon whiskey is still unique in particular areas that give it a distinct flavor and label.

The mash bill, or grain mixture, for bourbon whiskey is typically around 70 percent corn with the remainder of the mixture being wheat, rye or barley. This grain is ground up, mixed with water and usually mixed with mash from a previous distillation. This previous mash is added to warrant consistency across batches and is known as a sour mash. The yeast will then be added to the mash and be allowed to ferment. The fermented mash is distilled to typically between 65 and 80 percent alcohol.

To maintain the bourbon whiskey integrity, the clear spirit that results from distillation is placed in charred white oak barrels. These barrels must be new, for the wood of these barrels will allow the liquid to gain color and flavor. The longer the bourbon whiskey is aged, the more color and flavor will be gained. Other changes to bourbon whiskey can be obtained through evaporation and oxidation. After aging, the bourbon whiskey is withdrawn from the barrels and diluted with water to not less than 80 proof. It is then typically bottled and ready for consumption.