Bourbon

There are a few requirements that make a whiskey a bourbon. For one, it must be made in the United States. In order to be called a bourbon, 51% of the mash bill (the recipe that makes up the whiskey) must be corn. The whiskey must also be aged in charred new oak barrels, and it cannot contain any additives (like colourings or flavours). To get really technical, it must be distilled to no more than 80% alcohol by volume, must enter into barrel for aging at no more than 62.5% ABV, and then be bottled at no less than 40% ABV.

The best way to store bourbon is in a cool, dark place. Ideally, you would want to keep it somewhere like a cellar or basement where the temperature is relatively stable and won't fluctuate too much. Too much heat can cause your bourbon to age prematurely and too much cold will make it go bad.

Yes, bourbon barrels are charred before use. The charring caramelizes the sugars on the surface of the wood, which imparts a smoky flavour to the bourbon.