What Sets Kentucky Bourbon Apart?

What Really Earns Bourbon its Name—and Why is Kentucky its Undisputed Home Base?

Let’s uncork some answers.

The Building Blocks of Bourbon

Not just any whiskey can be called bourbon. It has to follow strict legal standards in the U.S. To qualify, it must:

Be produced in the United States

Contain at least 51% corn in the mash

Be aged in brand-new, charred oak barrels

Be distilled to no more than 160 proof (80% ABV)

Enter the barrel for aging at no more than 125 proof (62.5% ABV)

Be bottled at 80 proof or higher (40% ABV)

This careful balance of grain, charred wood, and time gives bourbon its unmistakable flavor and character.

Why Kentucky? It’s in the Water.

Nearly all the world’s bourbon comes from Kentucky—and it’s no accident. One big reason? Our natural limestone-filtered water. It removes iron and adds calcium, which not only benefits bourbon but also strengthens racehorses. Pair that with a climate perfect for aging barrels and fertile soil ideal for growing corn, and you've got the ultimate bourbon ecosystem.

The Art of Barrel Aging

Every bourbon barrel starts off as a fresh, flame-charred oak container. As bourbon ages, it expands and contracts with the weather—drawing in the smoky, caramelized flavors from the wood and developing that rich amber color. Some evaporates over time (known as the “angel’s share”), leaving behind a concentrated spirit full of depth and nuance.

Once emptied, these barrels continue their journey. While they can’t be reused for bourbon, they’re often repurposed for aging beer, wine, hot sauces, and other spirited creations.

By the Numbers: Bourbon in Kentucky

In 1964, bourbon was officially declared a unique product of the United States by Congress. You can see the original resolution at Louisville’s Frazier History Museum..