Taken sanely and in moderation whisky is beneficial, aids digestion, helps throw off colds, megrims and 
influenzas. Used improperly the effect is just as bad as stuffing on too many starchy foods, taking no exercise, or disliking our neighbor. - Charles H. Baker, Jr., The Gentleman’s Companion, 1939
North American whiskies are all-grain spirits that have been produced from a mash bill that usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels. These barrels may be new or used, and charred or uncharred on the inside, depending on the type of whiskey being made.
influenzas. Used improperly the effect is just as bad as stuffing on too many starchy foods, taking no exercise, or disliking our neighbor. - Charles H. Baker, Jr., The Gentleman’s Companion, 1939North American whiskies are all-grain spirits that have been produced from a mash bill that usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels. These barrels may be new or used, and charred or uncharred on the inside, depending on the type of whiskey being made.
The Distillation of North American Whiskies
Most North American whiskies are made in column stills. The United States government requires that all whiskies:
Be made from a grain mash.
Be distilled at 90% ABV or less.
Be reduced to no more than 62.5% ABV (125 proof) before being aged in oak barrels (except for Corn whiskey, which does not have to be aged in wood).
Have the aroma, taste, and characteristics that are generally attributed to whiskey.
Be bottled at no less that 40% ABV (80 proof).
Source: Tastings.com
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