One of the first things to keep in mind,
and it is said often here in Kentucky, is
that all Bourbons are Whiskey, but not
all Whiskies are Bourbon. To be called
Bourbon, the following criteria must
be met:

(1) The primary ingredient must be
corn (at least 51%);
(2) Must be distilled at no greater than
160 Proof;
(3) Only new, charred, white oak barrels should be used for aging.
(4) Be aged at least two years to be
called a straight bourbon whiskey;
(5) The spirit must go into the barrel
at no more than 125 Proof;
(6) Only water can be added to adjust
the Bourbon to the appropriate
bottling strength...nothing else.