What legally makes a whiskey bourbon?
Under current U.S. federal standards, bourbon is whiskey produced in the United States from a mash containing at least 51% corn, distilled at no more than 160 proof, placed in charred new oak barrels at no more than 125 proof, and bottled at no less than 80 proof. Ordinary bourbon has no stated minimum aging period in this standard; “straight bourbon” requires at least two years. Bourbon does not have to come from Kentucky.
Choose one useful comparison
Limit a first flight to three or four bourbons so quieter differences have room to appear.
- Similar proofs from different producers
- One producer across several releases
- A similar age range at different proofs
- Blind bottles within one price band
- A controlled comparison of one finishing or grain variable
Calculate measured pours
Use a half-ounce per guest per bourbon as a practical Beacon & Barrel tasting assumption, then add the planner’s 10% setup buffer. It is not a government-recommended serving. Put the actual proof and larger pours into your overall hosting judgment.
Order the flight
When the purpose does not require another sequence, move from gentler or lower-proof bottles toward more forceful or higher-proof ones. Keep glass style, pour size, resting time, and discussion timing consistent.
Look, nose, taste, write, discuss, reveal
- Look briefly without treating darker color as better
- Nose gently and pause before returning
- Take a small taste or spit
- Write an independent note
- Discuss only after everyone has recorded something
- Reveal blind bottles after scorecards are complete
End the planned flight
Put the bottles away, bring out substantial food and alcohol-free drinks, and confirm each guest’s sober transportation. Adding water can change tasting concentration; it does not remove alcohol already consumed or establish that someone can drive.