New here? Welcome. Before you dig into the reviews, here’s a quick guide to the terms you’ll see in almost every one of them.
What makes a whiskey “bourbon”
By U.S. law, bourbon has to check every one of these boxes:
Made in the United States. Not just Kentucky, though most of it comes from there.
Made from a grain mix (the “mash”) that’s at least 51% corn.
Aged in new, charred oak containers.
Distilled to no more than 160 proof, and put into the barrel at no more than 125 proof.
Bottled at 80 proof or higher.
Nothing added but water. No coloring, no flavoring.
There’s no minimum age for plain “bourbon.” That’s where the next few terms come in.
Straight bourbon
“Straight” means the whiskey has been aged at least two years with nothing added. If it’s younger than four years, the label has to tell you the age.
Bottled-in-bond
This is the strictest standard on the shelf, and it dates back to the Bottled-in-Bond Act of 1897. A bonded bourbon has to come from one distillery and one distilling season, age at least four years in a federally bonded warehouse, and be bottled at exactly 100 proof. It’s one of the best value signals in bourbon.
Mash bill: the recipe
The mash bill is the mix of grains. Corn brings the sweetness. The second grain sets the personality:
High-rye bourbons lean spicy, with cinnamon, clove and pepper. Think Four Roses or New Riff.
Wheated bourbons swap rye for wheat and drink softer and rounder. Think Maker’s Mark or Weller.
A little malted barley helps with fermentation in almost every recipe.
Label words worth knowing
Proof is double the alcohol percentage. 100 proof = 50% ABV.
Barrel proof (or cask strength) means bottled straight from the barrel without being watered down.
Single barrel means every bottle comes from one barrel, so two bottles of the same brand can taste different.
Small batch sounds official but has no legal definition. It just means a smaller blend of barrels.
Allocated means a limited bottle shipped to stores in small quantities, often with a big markup. Shelf bottles are the ones you can always find.
How to taste bourbon
Use a tulip-shaped glass like a Glencairn. It focuses the aroma.
Nose it gently with your mouth slightly open. Don’t shove your nose in, because the alcohol will burn.
Take a small first sip just to get your palate used to the proof.
On the second sip, notice the front (first flavors), the middle, and the finish (what lingers).
Add a few drops of water. It often opens up a high-proof pour.
How our verdicts work
Every review ends with one of three verdicts:
BUY: Worth the money at its normal price. Pick up a bottle.
TRY: Worth a pour at a bar or from a friend before you commit to a full bottle.
PASS: There are better ways to spend that money.
A high price or a rare label never earns a BUY on its own.
Got a bottle you want reviewed next? Drop it in the comments.
Please drink responsibly.