Bourbon whiskey is synonymous with Kentucky but in actual fact can be produced anywhere in the United States. The distinctive flavour profile of Bourbon is characterised by a number of regulations that govern the particulars of its production. The Mash Bill must contain between 51 and 80% Corn, with the remaining grain requirements generally including malted barley, wheat and rye and the sprit must be filled into new American oak barrels at a strength of 62.5%abv. After 2 years of maturation it may be termed as “Straight Whiskey” and any maturation time under 4 years must be stated on the label.