[masraum]

Originally Posted by GH85Carrera

I believe whisky is defined only in that is is fermented, then distilled. It can be made from grain or even beer. (gasp)

Aging it just makes it more flavorful.

Bourbon whiskey is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. I believe it HAS to be made from at least 51% corn to be called Bourbon and aged a certain amount of time.

Scotch has to be made in Scotland and has to be aged to be called Scotch. Much like Champaign has to be made in a small area in France of Champaign.

We toured the Makers Mark distillery. At the end of the tour (at 10 AM) they took us to the sample room. They had 5 grades of Maker's Mark, from minimal aged clear almost moonshine to the super aged ultra premium stuff. And yea, we were on a bus tour so a blast of bourbon at 10 AM was just a good buzz. We toured Jack Daniels after lunch. I have not had any hard liquor since that tour.

I checked wikipedia (never wrong) and it did specify fermented "grain mash" or beer (fermented grain), then distilled and often/usually aged. Otherwise, fermented and distilled would mean that pretty much every liquor would be considered whiskey since they are all fermented and distilled. Still, interesting, fermented grain mash and distilled does leave it open as a very vague definition, kind of like the quadrilateral of the liquor world.

I suspect he's not talking about anything clear like moonshine.