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Bourbon whisky

Bourbon is American whiskey made from at least 51% corn and aged in new, charred oak barrels. This page compares UK prices on the bourbons we track, from everyday bottles such as Jim Beam, Maker’s Mark and Four Roses to small-batch and single-barrel releases from Woodford Reserve, Bulleit and Angel’s Envy.

Most bourbon comes from Kentucky, though the law requires only that it is made in the United States. Tennessee whiskey, which adds a charcoal-filtering step, is on our Tennessee page, and Scotch matured in used bourbon barrels is under bourbon cask, not here. Prices for the same bourbon vary more between shops than in most categories we track, so compare before you buy.

For mash bills and the legal detail, see Whiskipedia on mash bills. Prices are the best current in-stock offer from the UK retailers we check (how we compare prices).

None of the retailers we check has one of these in stock right now.

Learn more on Whiskipedia

Questions

What makes a whiskey a bourbon?
Under US rules, bourbon is made from a mash of at least 51% corn, distilled at no more than 160 proof (80% ABV) and put into charred new oak barrels at no more than 125 proof (62.5% ABV). It must be bottled at 40% ABV or more, with no neutral spirit, colouring or flavouring added.
Where can bourbon be made?
Anywhere in the United States, not only Kentucky. The word “bourbon” may not be used for whisky that wasn’t distilled and aged in the US, and a state name such as “New York Bourbon Whisky” may be used only if the whiskey was distilled and aged in that state.
Does bourbon or rye have a minimum age?
Plain bourbon, rye and wheat whiskey have no minimum age, but “straight” versions must spend at least 2 years in charred new oak. Any US whiskey younger than 4 years must carry an age statement on the label, unless it is bottled in bond.
What is a wheated bourbon compared to a high-rye bourbon?
Standard bourbon recipes use malted barley and rye as secondary grains alongside the mandatory 51% corn. A wheated bourbon substitutes wheat for rye, producing a softer, sweeter profile with less peppery spice; Maker’s Mark is a prominent example. High-rye bourbons (such as Four Roses or Bulleit) use 20% to 35% rye, creating pronounced herbal, spicy, and dry oak characteristics.