The Bottom Line Kentucky's greatest natural resource. Do yourself a favor, and pour one over ice. As I got older though, and my tastes refined, I began to see bourbon in a whole new light. Nectar of the Gods comes to mind. There are specific guidelines that distiller's must follow in order to put the word bourbon on the label.
Most bourbon starts with sour mash.
The process is much like that of sourdough bread. Only limestone-filtered spring water may be used to lower the proof of the alcohol. The process makes the wood darker, but also caramelizes some of the natural oak sugars. During the period of time when the bourbon sits in the barrels aging, it absorbs much of its flavor and color from the barrel. Age - Naturally, the longer a bourbon is aged, the more flavor and color it can take from the wood.