When people talk about the worldwide whiskey renaissance, the first word that comes to most minds is bourbon. Sure, other styles are on fire at the moment—Irish, American rye, even Canadian—but the one that’s got most of the globe talking is America’s native spirit. A couple of decades ago, producers could barely give the stuff away—it was “grandpa’s drink” after all—but today bars in the most far-flung corners of the world (even Scotland!) have multiple shelves dedicated to the U.S.-made, corn-based whiskey.
Where is it produced?
Federal law dictates that only bourbon whiskey produced in the U.S. can be called “bourbon.” And the U.S. has numerous trade agreements with other countries to enforce that restriction as well. It is most closely linked to Kentucky, where it originated, where about 95% of it is made and where the style’s most iconic brands hang their hats (and they’re the only ones that can claim the prestigious label, “Kentucky Straight Bourbon”).