It’s a common misconception that Bourbon must be produced in Kentucky to be called Bourbon. But of all the regulations that govern the spirit, being distilled in Kentucky is not one of them.
Bourbon must be distilled in the United States, contain 51% corn in the mash, aged in new charred oak barrels, distilled to no more than 160 proof and bottled at 80 proof or higher. The corn-based mash gives a richer sweeter tasting whisky making it great for sipping but it is also great for cocktails. While the vast majority of Bourbon comes from Kentucky, stand-out offerings are being made across the U.S.
From Texas to Kansas, and even an Indiana Bourbon cut with water from the Pacific, here are some of our favorites.
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