A phrase sometimes used on labels of whiskey (and other distilled spirits) referring to the Bottled in Bond Act of 1894, which allows producers to bottle and store their distilled spirits in Treasury Department-bonded warehouses without paying excise taxes on them until they're shipped to the retailer. The conditions necessary for such a designation include: The whiskey must be produced at one plant during a single distilling season, be 100 proof (50 percent alcohol) and aged for at least 4 years. Contrary to some beliefs, such labeling does not ensure a high degree of quality.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.