Bourbon

• Produced in the U.S. and its Territories
• Made from a grain mixture that is at least 51% corn
• Aged in new, charred oak containers
• Distilled to no more than 160 proof
• Entered into the container for aging at 125 proof or less
• Bottled at 80 proof or more

Straight Whiskey

• No additives or coloring
• Distilled from a fermented (malted or unmalted) cereal grain mash to a concentration not exceeding 80% abv
• Aged in new charred oak barrels for at least two years
• Aged at concentration not exceeding 62.5% at the start of the aging process
• Can be blended, chill filtered, water can be added if 80 proof or more

Bottled in Bond

• Defined in the Bottled-in-Bond Act of 1897
• Must produced at the same distillery by the same distiller within in the same distilling season fall or spring
• It must be aged for at least four years in a federally bonded warehouse under federal government supervision,
• It must also be cut and bottled at exactly 100 proof.
• The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled

Rye

• Made from a mash of at least 51 percent rye
• Distilled to no more than 160 U.S. proof
• Aged in charred, new oak barrels.
• Must be put in the barrels at no more than 125 proof

Canadian Whiskey

• Must be made from alcohol distillate made from cereal grain that's mashed and distilled
• Age in small wood for at least three years in Canada, charred or uncharred
• Contain no less than 40% alcohol by volume
• Additional flavoring spirits can be added but must age for two years
• Generally, each grain is fermented, distilled and aged individually