Corn Whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof) and if wood-aged, may be aged in either used or new uncharred barrels.

Corn whiskey was the first truly American whiskey, and the precursor to Bourbon. An unaged, clear spirit, it was the type of whiskey that Scotch-Irish farmers produced in their stills for family consumption or to trade for store goods. When state and federal excise taxes were permanently introduced during the Civil War, most of the production of Corn whiskey went underground to become moonshine, where it has remained ever since. A modest amount of commercial Corn whiskey is still produced and consumed in the South.