Bourbon is America's native spirit — a Congressional declaration made it official in 1964. By legal definition, Bourbon must be made in the United States, from a mash that is at least 51% corn (the rest typically rye, malted barley, and sometimes wheat), distilled to no more than 80% ABV, aged in new charred oak barrels, and bottled at no less than 40% ABV. The 'new charred oak' rule is unique — Scotch and other whiskies use re-fill casks, but Bourbon barrels are used only once, then often sold to Scotch distillers. The result is a whiskey with intense vanilla, caramel, and oak character pulled from the new wood. Most Bourbon comes from Kentucky, where the limestone-filtered water and climate are ideal for the style.

Standard Bourbon (Jim Beam White Label, Evan Williams) is the everyday tier — typically 4–5 years aged, accessible price. Small Batch Bourbon (Maker's Mark, Knob Creek) is blended from a smaller selection of barrels for more character. Single Barrel Bourbon (Blanton's, Eagle Rare) comes from one specific barrel — variation between batches but more individual character. Wheated Bourbon uses wheat instead of rye as the secondary grain — softer, sweeter, smoother (Maker's Mark, W. L. Weller). High-Rye Bourbon uses more rye — spicier, more structured (Bulleit, Four Roses).

Bourbon shines on the rocks — a single large ice cube in a rocks glass releases the sweetness as the ice slowly melts. Neat in a Glencairn glass for premium expressions. The Old Fashioned (Bourbon, sugar cube, Angostura bitters, orange peel) is the iconic Bourbon cocktail. The Manhattan (Bourbon or Rye, sweet vermouth, Angostura bitters, cherry) is the elevated choice. Bourbon and ginger ale (Highball) is the easy mixed drink. Bourbon's natural sweetness from corn and oak makes it more cocktail-friendly than many other whiskies.