Bourbon whiskey follows the same geographical significance that scotch does, it is only bourbon if it is made in Bourbon County, Kentucky as scotch is only scotch if it is made in Scotland. The same style of whiskey can be made anywhere, but it can't be called bourbon. More than 50 percent of the grain used to produce bourbon must be corn and it must be aged for a minimum of two years in charred oak barrels. Those are simply industry standard, most of distilleries age bourbon for a much longer period of time and use up to 75 percent corn grain. One point of difference between bourbon and other types of whiskey is the inability to add flavor or color enhancement at the time of bottling.     Types of bourbon tend to vary from small batch to single barrel and straight to blended. Small batch bourbons are bottled from a premixed batch of barrels, whereas single barrel bourbons are all bottled from a single barrel - pretty self-explanatory. Straight bourbons are produced from the sour mash method with liquid from an earlier distillation, which is then passed onto the next distillation in order to produce a consistency between batches. Blended bourbon, on the other hand is a mixture of 51 percent straight bourbon with other grain-based spirits.     A glass of bourbon can be enjoyed in any variety of ways. True connoisseurs indulge themselves in the heady aroma of a bourbon neat served in a snifter. The snifter preserves the fragrant characteristics of high quality bourbon. If a little dilution is needed for the average Joe, bourbon over ice in a tumbler or old fashioned glass is also appropriate. --Summer Miller