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Old Overholt Bottled in Bond straight rye whiskey. Bottled in bond (BIB) is a label for an American-produced distilled beverage that has been aged and bottled according to a set of legal regulations contained in the United States government's Standards of Identity for Distilled Spirits, [1] as originally specified in the Bottled-in-Bond Act of 1897.
The production and labeling of American whiskey is governed by Title 27 of the U.S. Code of Federal Regulations. Outside of the U.S., various other countries recognize certain types of American whiskey, such as bourbon and Tennessee whiskey, as indigenous products of the U.S. that must be produced (although not necessarily bottled) in the U.S ...
It also cannot contain any neutral spirits or fillers aside from caramel coloring that’s explicitly disclosed on the label. The American Single Malt Whiskey Commission first laid out every one ...
The Alcoholic Beverage Labeling Act warning on a beer can The warning on a wine bottle. The Alcoholic Beverage Labeling Act (ABLA) of the Anti-Drug Abuse Act of 1988, Pub. L. 100–690, 102 Stat. 4181, enacted November 18, 1988, H.R. 5210, is a United States federal law requiring that (among other provisions) the labels of alcoholic beverages carry an alcohol warning label.
A labeling age statement on American blended whiskey that contains neutral spirits (per Title 27, Part 5, Subpart C, Section 5.40) ordinarily refers only to the age of the 20% content of the product that is the straight whiskey used within the blend, and the neutral grain spirits used in the blend may not have been aged.
Where to find some of the state's best distilleries along the Tennessee Whiskey Trail
While the majority of US-distilled whiskey stays in the country, about $1.3 billion worth was shipped abroad last year, accounting for 62% of all American spirits exports. But that could soon change.
Nelson's Green Brier Distillery uses the Lincoln County Process to make its wheated First 108 Tennessee whiskey and its white whiskey. [12] Collier and McKeel, made in Nashville, uses a method that pumps the whiskey slowly through 10–13 feet (3–4 m) feet of sugar maple charcoal (instead of using gravity) made from trees cut by local sawmills.