The mash is pumped into a still, where the water content of the liquid is reduced by heat. The steamy vapors are captured and cooled, resulting a colorless condensate called "law wine." A second distilling refines the alcohol's proof and flavor, producing a new condensate called "high wine", or "white dog." The high wine is then transferred directly to barrels without filtering or additives.
Notice that the liquid is still clear after distillation. Bourbon gets its dark brown color during the maturation in a new oak barrel that is charred inside.
Jim Beam American Post: