🥃 Straight bourbon whiskey

Straight bourbon whiskey is the aged, additive-free tier of bourbon: whiskey that has spent at least two years in new charred oak barrels. Under 27 CFR § 5.143 it is made from a mash of at least 51% corn, distilled to no more than 80% ABV, put into the barrel at up to 62.5% ABV, and nothing is added to it.

In US rules “straight” is an extra designation of the type that only ageing earns. Straight bourbon differs from ordinary bourbon in two ways: at least two years in the barrel and a complete ban on colouring, flavouring and blending materials. Neutral spirits are allowed in neither. Like any US whisky, it is bottled at 40% ABV or more.

The law counts age only as time in new charred oak barrels (definition of “age”, 27 CFR § 5.1). If the whiskey spent less than four years there, the age must appear on the label (27 CFR § 5.74), and it is the age of the youngest whiskey in the bottle. A barrel that has held bourbon is no longer new, so the next batch of straight bourbon needs another one.

Mix straight bourbons from different states, or add colouring or flavouring, and the drink must be called “blended straight bourbon whisky”, though it is still aged at least two years.

Why it matters to you. “Straight” on the label is the easiest way to spot aged bourbon with no additives. No age on the bottle means at least four years (unless it says “bottled in bond”); if there is one, compare the numbers. The colour here comes entirely from the barrel. WHO: there is no safe level of alcohol.