Bourbon has been produced in the United States since the 1800s and offers a contrast in style to Scottish and Irish whiskies. It’s generally sweeter with a bit more freshness.
The majority of Bourbon is produced in the south of the USA – Kentucky primarily (although it is a common misconception that it must be produced in Kentucky – it can, in fact, be made anywhere in the United States).
The rules for producing Bourbon in the USA are strict – the grains used for distillation must contain a minimum of 51% corn, no colourings may be added and it must be aged in new, charred-oak barrels.
Bourbon tends to be aged for less time than its European counterparts – generally less than 10 years. This isn’t to say the quality is inferior – simply that the warmer climate in which it is produced means that the spirit ages much more quickly than it otherwise would.