There are hundreds of types of whiskeys from all around the world, but in order for a whiskey to be classified bourbon, it has to be made in the good ol’ U.S.A. And no, it doesn’t have to be from Bourbon County, Kentucky. But it does have to come from a mash that’s at least 51% corn and aged in new charred oak barrels for at least two years (or preferably four years). Beyond those three rules, bourbon can be crafted to be incredibly unique. From rye, barley, wheat and corn come our bountiful bourbon profiles.