[1] By the late 1700s, American farmers, particularly in the western frontier regions (such as Kentucky and Tennessee), began producing whiskey in large quantities.

The combination of fertile land and a growing demand for distilled spirits led to the rise of whiskey as a major industry in the United States.

Bourbon’s distinct flavor profile was influenced by the local grain, primarily corn, and its aging process in charred oak barrels.

[2] In 1791, the first federal whiskey tax was introduced by Alexander Hamilton under President George Washington’s administration, aiming to fund war debt.

The Bottled-in-Bond Act of 1897 was enacted to allow for a governmental guarantee that whiskey (and other spirits) would be produced to a set of standards for composition and age.ion, aiming to fund war debt.

[4] The temperance movement forced the closure of several distilleries across the country, culminating in the 1920 enactment of the Eighteenth Amendment and Prohibition.

Bourbon and Tennessee whiskey brands like Jim Beam and Jack Daniel's grew in popularity becoming household names both in the U.S. and abroad.

The rise of international markets, coupled with the increasing interest in cocktails and American-style drinks, helped bourbon and Tennessee whiskey become globally recognized.

[1] In the 1980s distillers began focusing on small-batch and artisanal products like Maker's Mark and Old Rip Van Winkle.

[2] In the 21st century, the American whiskey industry has undergone a resurgence, characterized by the growth of small, craft distilleries, experimentation with new styles, and a renewed interest in heritage methods.

The Alcohol and Tobacco Tax and Trade Bureau has officially recognised American single malt as a whiskey category.

[11] Some key types of American whiskey listed in the U.S. Code of Federal Regulations include:[12] To be labeled as one of these types, the whiskey must be distilled to no more than 80% alcohol by volume (160 U.S. proof) to ensure the flavor of the original mash is adequately retained and the addition of coloring, caramel, or other flavoring additives is prohibited.

[23] Other types of American whiskey defined by federal regulations include the following: However, these various labeling requirements and "standards of identity" do not apply to products for export from the U.S. (under C.F.R.