Whisky America

American whiskey is a variation of whiskey produced in the United States. It is a distilled beverage produced from a mass of fermented cereals.
The most common types listed in the federal regulations are: [1]
- Bourbon whiskey - the origin of which consists of at least 51% maize;
- Rye whiskey (rye whiskey) - at least 51% rye;
- Corn whiskey ("corn whiskey") - at least 80% maize;
- Straight whiskey ("pure whiskey") - non-specific to the type of grain, is an aged variation in
oak for 2 years or more and distilled at not more than 80% alcohol by volume, and derived from no less
than 51% of any grain.
None of these types of american whiskey should be distilled above 80% alcohol by volume. With the exception of corn whiskey, all types should be stored in new oak barrels. They do not necessarily have to be aged, but if they are, the barrels must be new or unused, and aging should be as short as six months. If the aging of one of these types reaches for at least two years, the whiskey can be called straight, like "straight bourbon whiskey".