The following definition comes straight from those standards:
(1)(i) Bourbon whisky, rye whisky, wheat whisky, malt whisky, or rye malt whisky is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type.
Wayne, I think it is limited to 80% (160 proof)so I guess I don’t know why Jack is only 80 proof.