Bourbon has been distilled since the 18th century. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. ... Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak. In this book, many of the characteristics that make bourbon a mite peculiar are clearly explained, such as how bourbon is made, how collectors find and identify rare bottles, how whiskey is marketed and regulated, and why people argue so much about spelling.