Does bourbon really have to come from Kentucky to be bourbon?
TL;DR: No.
You remember that guy that you met at Jessica’s boyfriends’ house party?
He’d had a couple of drinks and was standing too close to you and he was four minutes deep into a slightly too loud, slightly too well-practiced monologue about the difference between crypto and NFTs because you politely (foolishly) feigned interest and mentioned that sure, yeah, you once read a NYT piece about it all?
That’s Benjamin - not Ben - because mummy said you get more respect in business that way. He tells everyone he went to Princeton (it was Penn State) and he is DYING to correct anyone who dares to:
1. mispronounce “gnocchi”
2. say anything negative about Bob Dylan
3. mention they’d tried a really great bourbon from New York because “WELL ACTUALLY BOURBON IS ONLY BOURBON IF IT COMES FROM…”
Ben sucks. And he’s wrong.
Fun fact: Originally, bourbon didn't have to come from Kentucky. The term "bourbon" itself likely originated from Bourbon County, Kentucky, but it wasn't until the late 19th century that Kentucky became widely associated with bourbon production.
In the modern era, bourbon can legally be produced anywhere in the United States, as long as it adheres to certain legal requirements outlined by the Federal Standards of Identity for Distilled Spirits. These requirements specify that bourbon must be made from a mash bill containing at least 51% corn, aged in new charred oak barrels, distilled to no more than 160 proof, and bottled at no less than 80 proof.
So while Kentucky remains a significant producer of bourbon, it's not a legal requirement for bourbon to come exclusively from Kentucky. There are many distilleries across the United States producing high-quality bourbon. We suggest trying Remus Repeal, Kings County Bourbon, Wyoming Whiskey and High Wire Jimmy Red.
Naming conventions and categories in the U.S.
In the United States, there are several types of whiskey, each with its own distinct characteristics. Outside of Tennessee whiskey all categories of whiskey can be produced anywhere in the country without compromising their status as long as they adhere to a few specific production guidelines. Here are some of the main types of American whiskey:
Bourbon: Made primarily from corn (at least 51%), with additional grains such as rye, wheat, or barley. It must be aged in new charred oak barrels, typically giving it a sweet and slightly smoky flavor profile.
Rye Whiskey: Made primarily from rye grain (at least 51%) and aged in charred oak barrels. Rye whiskey tends to have a spicier and more robust flavor compared to bourbon.
Tennessee Whiskey: Similar to bourbon, but with an additional step called the Lincoln County Process, where the whiskey is filtered through charcoal before aging. This process is what distinguishes Tennessee whiskey from bourbon.
Corn Whiskey: Made primarily from corn (at least 80%), with little to no other grains added. It is often unaged or aged for a short period in uncharred or used barrels, resulting in a lighter and sweeter flavor compared to bourbon.
American Single Malt Whiskey: Made primarily from malted barley and distilled at one distillery. Unlike Scotch single malt, American single malt whiskey is produced in the United States and it’s terroir (we have a post on this one here) provides a unique variety in flavor profiles.
Wheat Whiskey: Made primarily from wheat (at least 51%), with additional grains such as barley or rye. Wheat whiskey tends to have a softer and smoother flavor compared to bourbon or rye whiskey.
These are the main types of American whiskey, each offering a unique taste experience due to differences in ingredients, aging processes, and regional traditions.
Extra credit:
Did you know the Europeans have their own fancy system for regulating regional ownership over a food or drink product?
Protected Designation of Origin (PDO) is a legal term used in the European Union to protect the names of regional foods, wines, spirits, and agricultural products that have a specific geographical origin and possess qualities, reputation, or characteristics that are essentially attributable to that origin.
Products with PDO status must be produced, processed, and prepared in a specific geographical area using recognized know-how. This ensures that consumers are getting authentic products with a strong connection to their place of origin.
Examples of products with PDO status include Champagne, Parmigiano Reggiano cheese, and Kalamata olives. These designations help protect the reputation and quality of traditional products while promoting rural development and preserving cultural heritage.
