Produced in the U.S. and its Territories.

Made from a grain mixture that is at least 51% corn.

Aged in new, charred oak containers.

Distilled to no more than 160 proof.

Entered into the container for aging at 125 proof or less.

Bottled at 80 proof or more.

No additives or coloring.

Distilled from a fermented (malted or unmalted) cereal grain mash to a concentration not exceeding 80% abv.

Aged in new charred oak barrels for at least two years.

Aged at concentration not exceeding 62.5% at the start of the aging process.

Can be blended, chill filtered, water can be added if 80 proof or more.

Defined in the Bottled-in-Bond Act of 1897.

Must be produced at the same distillery by the same distiller within in the same distilling season (fall or spring).

It must be aged for at least four years in a federally bonded warehouse under federal government supervision.

It must also be cut and bottled at exactly 100 proof.

The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled.

Made from a mash of at least 51 percent rye.

Distilled to no more than 160 U.S. proof.

Aged in charred, new oak barrels.

Must be put in the barrels at no more than 125 proof.

Must be made from alcohol distillate made from cereal grain that's mashed and distilled.

Aged in small wood for at least three years in Canada, charred or uncharred.

Contain no less than 40% alcohol by volume.

Additional flavoring spirits can be added but must age for two years.

Generally, each grain is fermented, distilled and aged individually.