Bourbon Laws You Can’t Afford to Miss: The Rules That Rule Your Glass
Bourbon Rules: The Laws You Can’t Dodge
Bourbon’s got strict rules—if you don’t know them, you’re sipping blind. These laws aren’t suggestions—they’re the line between bourbon and everything else. Here’s the hard truth from the U.S. code, breaking it down for 2025.
What Makes Bourbon, Bourbon?
U.S. law (27 CFR § 5.22) lays it out: 51% corn mash, distilled to no more than 160 proof (80% ABV), barreled at 125 proof (62.5% ABV) max, aged in new charred oak, bottled at 80 proof minimum. It’s made in the U.S.—no exceptions.
The Rules in Action
The bourbon-making process follows a strict path: the mash ferments, then distills, and finally ages in barrels. These barrels must be new oak, never reused, with the inside charred to unlock flavor, as required by U.S. law. Additives aren’t permitted—every bit of color and taste comes solely from the oak during aging. If a bottle dips below 80 proof at bottling, it can’t be called bourbon—the regulations are crystal clear, and every producer sticks to them without exception.
How Rules Shape Your Bottle
The 51% corn minimum gives bourbon its signature sweetness, a foundation that defines its flavor profile under U.S. law. Distilling to no more than 160 proof (80% ABV) preserves some of the grain’s natural taste, preventing it from becoming too neutral, while aging in new charred oak barrels builds richer notes like vanilla and spice over time. For a bourbon to earn the "straight" label, it must age at least two years; if it’s under four years, the exact age must be stated on the bottle. These regulations ensure bourbon keeps its distinct identity—unlike rye whiskey, which requires 51% rye instead of corn, bourbon stays loyal to its corn-driven core.
Why Rules Matter in 2025
Bourbon’s rules are its DNA—by 2025, knowing them will make you a bourbon boss. Taste the law in every sip. Ready to sip by the rules? Check out NEAT: Whiskey Finder—it’ll help you track down bourbon and whiskey near you.
