What type of oak is primarily used for the maturation of Bourbon?

The type of oak primarily used for the maturation of Bourbon is new charred oak. This specific requirement is set by the laws governing Bourbon production, which state that Bourbon must be aged in new, charred oak barrels. The charring process creates a layer of charcoal inside the barrel, which filters impurities and contributes to the flavor profile of the spirit, imparting notes of caramel, vanilla, and spice.

In comparison, while old used oak barrels are commonly utilized for other spirits, such as Scotch whisky or some rums, they are not suitable for Bourbon maturation because they do not impart the same depth of flavor or complexity required. French oak is often favored in wine maturation for its unique influence but is not typically used for Bourbon. American white oak, while a traditional choice for many American spirits due to its availability and flavor characteristics, is not the specific answer since the focus in this case is on the new charred aspect that distinguishes Bourbon maturation.