Bourbon - A Primer

The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that bourbon made for consumption within the United States must meet these requirements:

• Only whiskey produced in the United States can be called bourbon.
• Bourbon must be made from a grain mixture that is at least 51% corn.
• Bourbon must be aged in new, charred oak barrels. 
• Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
• Bourbon must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).
• Bourbon, like other whiskeys, must be bottled at 80 proof or more (40% alcohol by volume.)

Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly. However, bourbon that meets the above requirements, has been aged for a minimum of two years, and has no added coloring, flavoring, or other spirits may (but is not required to) be called Straight Bourbon.

Over 95% of all bourbon is produced in the great Commonwealth of Kentucky, and Bardstowne, Kentucky is the "Bourbon Capital of the World."  Bardstowne is just 45 minutes or so outside of Louisville, our new home.  This means plenty of opportunity to tour the six distilleries on the Bourbon Trail: Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles).

From http://en.wikipedia.org/wiki/Bourbon_whiskey 

I'm new to the whole bourbon thing, so I'll be including tasting notes from bourbons we encounter, tour information, and recipes.  If you try a good (or bad) bourbon, recreate the recipes or have any ideas, please post!

See you on the trail!