What is a characteristic of the newly made spirit for Bourbon?

The newly made spirit for Bourbon is characterized by being distilled to a low strength, specifically not exceeding a maximum of 160 proof, which is equivalent to 80% alcohol by volume. This practice is in place to ensure the distinct flavor and characteristics that define Bourbon whiskey.

Distilling at this lower strength allows for a greater retention of the flavors derived from the grain mash, which for Bourbon must be at least 51% corn. Additionally, distilling too high can strip away the desired flavors and aromas that make Bourbon unique.

While it is true that Bourbon undergoes fermentation prior to distillation, this aspect pertains to the production process rather than the specific characteristic of the newly distilled spirit. Similarly, the unaged bottling is true; however, it does not differentiate how the spirit is distilled or its overall characteristics during production. Therefore, the right answer focuses on the aspect of distillation strength which is critical for Bourbon's identity.