Bourbon is a type of whiskey, a distilled alcoholic beverage, first made in and connected historically to Bourbon County in Kentucky. As a source of nutrition, Bourbon has little value, containing no vitamins, minerals, proteins, fats or carbohydrates. The beverage does, however, contain substantial amounts of ethyl alcohol, which has some caloric value.
According to the Federal Standards of Identity for Distilled Spirits, Bourbon whiskey must be made within the United States from a combination of grains that must be at least 51 percent corn. Bourbon can contain no colorings or flavorings. It must be aged in new charred oak barrels at no higher than 125 proof, or 62.5 percent alcohol. Bourbon that is advertised as "straight Bourbon whiskey" must be aged for at least two years. Bourbon can only be sold at 80 proof, or 40 percent alcohol or more by volume.
One jigger of Bourbon whiskey contains around 42g, as indicated by the USDA Nutrient Database. This serving holds around 15g of alcohol, on average. There are no appreciable amounts of carbohydrates, proteins or fats in Bourbon whiskey. The remaining portion of this serving consists of around 27g of water.
There are around 105 calories in a 1-jigger serving of Bourbon. All of these calories come from alcohol alone, with no calories derived from carbohydrates, fat or protein. A single jigger of Bourbon can fulfill 5 percent of the required daily caloric intake for the average adult.
According to the USDA Nutrient Database, there are no appreciable amounts of any vitamins or minerals within Bourbon whiskey. Also, Bourbon is not a significant source of dietary fiber.
While alcohol within Bourbon does have some food value, due to the calories it contains, it is also a powerful mood-altering drug. Alcohol affects the central nervous system, impairing judgment, perception, emotional control, muscular and visual coordination and reaction time when taken in sufficient quantities. Excessive amounts of alcohol can result in coma or even death.