Kentucky Bourbon is a type of whiskey that must be made in the state of Kentucky to be labeled as such. It is primarily made from corn, with at least 51% of the grain mash consisting of corn. The production process includes fermentation, distillation, and aging in new charred oak barrels, which gives it its distinct flavor and color. To be classified as bourbon, it must be distilled to no more than 160 proof and entered into the barrel at no more than 125 proof. Additionally, it must be aged for a minimum of two years, although many bourbons are aged longer for enhanced flavor.