Some phrases are carved into regulation, others have been invented throughout a lunch break in model technique.
You possibly can wallpaper your rest room with the guarantees printed on liquor bottles. Phrases like “genuine,” “heritage,” and “handcrafted” get tossed round like cilantro at a taco bar, however they not often imply what you assume they imply. Some are written in stone by authorities attorneys. Others have been invented throughout lunch by somebody in advertising and marketing whose primary qualification was proudly owning a pair of Warby Parkers.
Let’s crack the label open.
Bottled-in-Bond
In 1897, the US authorities took a break from railroads and robber barons to move the Bottled-in-Bond Act, America’s first actual shopper safety legislation for booze. It assured your whiskey wasn’t secretly made out of kerosene, tobacco spit, or the Nineteenth-century model of drywall mud and fentanyl.
Earlier than that, most whiskey got here from rectifiers, middlemen who purchased uncooked spirit and “improved” it with impartial grain alcohol, syrups, iodine, or no matter else was helpful. Real distillers hated it, customers couldn’t belief a label, and the federal government needed a cleaner solution to accumulate taxes. Bonded warehouses gave all of them three.
At this time, “Bottled-in-Bond” nonetheless means:
- One distillery
- One distillation season
- A minimal of 4 years in a bonded warehouse below authorities lock and key
- Bottled at precisely 100 proof
In case your whiskey follows these guidelines, you’re ingesting one thing even the federal authorities agrees is legit. Which is perhaps the primary and final time that occurs.
And much from being a dusty relic, Bottled-in-Bond turned a badge of honor throughout bourbon’s Twenty first-century comeback, with distilleries proudly stamping it on labels as proof that their bottles have been each historic and reliable.
Tequila vs 100% Agave
Mexico owns the phrase “Tequila” the way in which France owns Champagne: by legislation, geography, and the ability of being deeply unimpressed by shortcuts.
Below NOM-006, actual tequila should be made out of Blue Weber agave in very particular areas like Jalisco and some facet gigs in neighboring states.
Now, right here’s the place issues get slippery: Tequila solely must be 51% agave sugars. The remaining may be cane sugar, corn syrup, or no matter legally counts as fermentable, which implies you’re ingesting mixto, not the great things.
Bottles that say “100% agave” or “Tequila 100% de agave”? These are required to be bottled in Mexico and made totally from agave sugars. However even then, a splash of oak extract or glycerin remains to be honest sport.
After which there’s the NOM code. It’s a authorities ID that ties a tequila again to its licensed producer. Completely different manufacturers can share the identical NOM if they arrive from the identical firm or facility, which is much less a novel fingerprint and extra like realizing your fancy jam and your Lunchables each got here off the identical company truck.
Tequila is one department of the bigger mezcal household. Mezcal stretches wider, with extra agave sorts and conventional strategies that always result in smokier, earthier profiles. It’s not about higher or worse; it’s nearer to Scotch areas with totally different guidelines, totally different flavors, and totally different traditions.
Mezcal runs on the identical regulatory spine however below a special rulebook, NOM-070. As a substitute of only a quantity, mezcal NOMs embrace letters that reveal the state (O for Oaxaca, M for Michoacán, D for Durango), a sequence quantity for certification, and a ultimate letter tied to that state’s system.
For instance, NOM-O191X on Madre Espadín and Madre Ensamble exhibits each spirits have been licensed in Oaxaca on the similar facility, even when the bottles or agave blends differ. Some labels select to not show it prominently, or generally under no circumstances. The producer would possibly lean on the Denomination of Origin (DO) hologram, QR codes, or different verification marks as an alternative.
So whether or not you’re ingesting tequila or mezcal, the NOM is identical sort of factor: a regulatory ID that tells you the place it was licensed, not how good it’s.
Bourbon vs Straight Bourbon vs Kentucky Straight Bourbon
If bourbon have been an individual, it’d be the man in a wonderfully ironed Oxford shirt who’s quietly been following the principles since 1964. For one thing to be legally known as bourbon, it must be not less than 51% corn, distilled below 160 proof, barreled in new charred oak at not more than 125 proof, and bottled at a minimal of 40% ABV. No flavors. No coloring. Simply authorized Protestantism in liquid type. Regulation right here.
Straight bourbon takes it additional. It should age not less than 2 years, and if it’s below 4, the label has to say so. It’s the distinction between somebody who exhibits up on time and somebody who additionally brings their very own clipboard.
Kentucky Straight Bourbon is the place the clipboard man inherits household land. Kentucky has been the middle of bourbon for the reason that late 1700s, when settlers found that the area’s limestone-filtered water, corn-friendly soil, and humid summers with chilly winters made whiskey virtually increase itself within the barrel. By the late 1800s, Kentucky was producing a lot that “Kentucky Bourbon” turned a shorthand for the great things. The state leaned into it, passing its personal legislation that you could’t use “Kentucky” on a label except the whiskey was distilled and aged there for not less than a yr. So whenever you see “Kentucky Straight Bourbon,” it means all of the federal straight-bourbon guidelines, plus the burden of two centuries of native bragging rights.
Proof and ABV
Right here’s the trick: within the US, proof = ABV × 2. For those who see 90 proof on a bottle, it means it’s 45% alcohol. Nothing mystical. Simply arithmetic.
The phrase proof comes from outdated English tax legislation. Within the 1500s, inspectors examined spirits by mixing them with gunpowder and putting a flame. If the powder nonetheless ignited, the spirit was “above proof” and taxed extra. Too weak and it fizzled, too robust and it flared out. The system caught lengthy sufficient that by the 18th century Britain mounted 100 proof as 57.15 p.c ABV, the purpose the place gunpowder would reliably ignite.
When the US codified its personal system within the 1800s, the federal government minimize by means of the mathematics and made it easy: proof can be precisely double the ABV. So 80 proof is 40 p.c alcohol, 100 proof is 50 p.c, and no one must gentle gunpowder on their bar counter to determine it out.
Cask Power, Barrel Proof, Overproof, & Navy Power
Barrel proof is the label’s approach of claiming, “We didn’t water this down.” In accordance with the authorized nice print, the bottling proof must be inside two levels of the unique.
Cask energy means the identical factor however is technically unregulated.
Most spirits settle at 40% ABV, the authorized minimal within the U.S. for calling one thing whiskey, rum, or gin. Something stronger than that’s thought of overproof. It simply means “above the usual,” whether or not that’s a bourbon bottled at 110 proof or a rum that clocks in at 151. Overproof doesn’t have a authorized cutoff, it’s extra of a warning label that you just’re holding firewater.
Navy Power is the one mounted level. The legend says the British Royal Navy saved rum at 57% ABV so if it spilled on the gunpowder, the powder would nonetheless hearth. It’s an excellent story, but it surely’s principally advertising and marketing lore. By the mid-1700s, the Navy was already utilizing hydrometers to measure energy, and rum and gunpowder have been saved in separate compartments of the ship. Nobody was sloshing rum on cannon fees under deck.
The actual “navy energy” quantity, about 54.5% ABV, got here later. When hydrometers changed the outdated gunpowder take a look at, officers in contrast a batch of rums that had traditionally “handed” the hearth take a look at. They averaged the hydrometer readings and locked in 95.5 proof, which interprets to 54.5% ABV. That turned the official issuing energy, and fashionable “Navy Power” labeling retains the parable alive with a rounder 57% determine. Difford’s Information explains.
For taste, overproof spirits hit hotter and carry extra concentrated character. Bartenders prize them for cocktails that want spine, for the reason that further energy holds up towards citrus, sugar, and dilution. Straight, they’re not delicate, they’re depth in a glass, exhibiting off each fringe of the spirit. Personally, I favor overproof ryes for my quaint so I nonetheless get that whiskey taste in steadiness with the ice and easy syrup.
Small Batch
“Small batch” sounds artisanal. Like somebody made it sporting an apron and sells it on the farmers market. However it means nothing legally. Might be ten barrels. Might be 200. There are no guidelines. Simply vibes.
Single Barrel
In contrast to small batch, single barrel often means what it says: all of the whiskey got here from one barrel. No mixing. No filtering. Only one moody cask doing its greatest.
The implication for taste is large. With a single barrel, you style the quirks of 1 cask’s life, similar to the place it sat within the rickhouse, how the wooden breathed, and the way the local weather hit it. One barrel would possibly lean wealthy and oaky, one other vivid and spicy, one other gentle and candy. It’s as shut as whiskey will get to a fingerprint.
Single barrel bottles are sometimes positioned as premium not as a result of the principles demand it, however as a result of they allow you to style individuality as an alternative of a recipe. It’s whiskey with no security web, and that’s the attraction for some.
Single Malt
In Scotland, single malt means malted barley, made in pot stills, all from one distillery. It should be aged not less than three years in oak. There’s an precise regulation for it.
Within the US, we lastly caught up. In December 2024, The Alcohol and Tobacco Tax and Commerce Bureau (TTB) accepted American Single Malt Whisky: 100% malted barley, made at one distillery, saved in oak (new or used), bottled at 40% ABV or extra.
Single Grain
Regardless of the identify, single grain doesn’t imply one grain. In Scotland, Eire, and Japan it means whisky from one distillery, made principally in column stills, with corn, wheat, or unmalted barley within the combine together with malted barley. All three require not less than three years in oak. The fashion is often lighter and cleaner than single malt, which is why it not often takes middle stage by itself.
Within the US, “grain whiskey” means one thing else totally. Federal legislation defines it as a whiskey made out of a mash invoice that’s not less than 51 p.c of a particular grain apart from corn. Rye whiskey, wheat whiskey, or barley whiskey all rely right here. American grain whiskey leans on a single dominant grain moderately than a multi-grain combine, making it extra about one taste profile than a softer mix of a number of.
Blended
When you’ve met single malt and single grain, mixing is the following transfer. Blended Scotch is a mixture of these two, all made and aged in Scotland for not less than three years.
“Blended” doesn’t routinely imply worse, even when that repute has adopted it for many years. In Scotland, mixing single malt with single grain created a whisky that was smoother, extra approachable, and, most significantly, constant. That reliability made blended Scotch the worldwide commonplace, and it nonetheless accounts for nearly 90 p.c of all Scotch bought.
Within the US, the phrase picked up baggage. American blended whisky can legally comprise as much as 80 p.c impartial grain spirits, primarily vodka, with simply sufficient whiskey for taste. The consequence was thinner, cheaper bottles that turned “blended” into shorthand for “finances.” Blended bourbon is stricter, not less than 51 p.c straight bourbon with the remainder made up of different whiskey or impartial spirits. It’s a mix, not a dilution. Often.
In Canada, mixing is the home fashion. Whisky should age not less than three years, and most of it’s a mixture of grain whisky and flavouring whisky (decrease proof however with stronger taste). Some bottles lean gentle and velvety, others land squarely in beige.
So does blended imply worse? Not in Scotland or Japan, the place mixing is handled as a craft and grasp blenders are celebrated for creating steadiness out of dozens of whiskies. Within the US, the authorized shortcut constructed its personal unhealthy repute, and the phrase by no means absolutely recovered.
Pure Flavors
In accordance with FDA legislation, “pure flavors” should be derived from a pure supply like fruit, bark, dairy, no matter, but it surely doesn’t must style like that factor. “Pure lime” would possibly comprise precise lime oil. “Lime with different pure flavors” might be lemons pretending to be limes.
‘Synthetic flavors’ are lab-built, not inherently poisonous. The actual query is whether or not it tastes like lemon or just like the stuff you mop with.
Actual Fruit vs. 100% Juice
In case your canned cocktail says “incorporates actual juice,” it may legally imply 1%. The actual legislation comes from 21 CFR §101.30, which says if a product exhibits or implies juice, it has to reveal how a lot. Solely “100% juice” is assured to be, properly, 100%. The remaining is simply fruit-adjacent optimism.
Non-Chill Filtered
Chill filtration pulls out fatty acids and esters that make whiskey go cloudy in chilly glasses. That’s all. In case your bottle says non-chill filtered, it’d look just a little foggy, particularly on ice, however that haze incorporates taste, physique, and a hint quantity of smugness. Extra on that.
Reserve
Within the US, “reserve” is totally unregulated. It may well imply older barrels, or simply that somebody preferred how the phrase regarded in cursive. In Rioja, Spain, Reserva means crimson wine aged not less than 3 years, with not less than 12 months in oak. However that’s Rioja. Your whiskey’s “Grand Reserve Version” is perhaps aged in nothing greater than ambition. Rioja DOCa rationalization
Property Bottled
In wine, property bottled is actual. Below US wine legislation, it means the grapes have been grown, crushed, fermented, aged, and bottled on the identical property, inside the identical AVA (American Viticultural Space). It is a federally acknowledged grape-growing area, mapped out for its explicit soil, local weather, and geography.
In spirits, “property” is only a phrase. May imply something. May imply nothing.
Age Statements
If a bottle says twelve years, each drop inside should be not less than twelve. It’s a minimal, not a median. Spirits below 4 years outdated should checklist the age.
