Bourbon may be produced anywhere in the United States where it is legal to distill spirits, but most brands are produced in Kentucky, where bourbon production has a strong historical association.
Bourbon is America’s most native whiskey.
Norms dictate that it contains 51% corn and the new spirit must be distilled below 80% ABV. Maturation has to be for a minimum of two years in a new American white oak barrel.
American white oak has a distinctive high level of natural oil called “Vanillin” giving Bourbon its characteristic woody vanilla flavour. The law also prevents distilleries from the use of any colorings or flavour additions. There are today seven Bourbon distilleries producing a gamut of brands using their distinctive formulas.
Tennessee is home to major Bourbon producers and is often confused with Bourbon due to negligible differences between the two.
The difference is two-fold.
One, Tennessee is produced in the state of Tennessee.
Two, the new-make spirit is filtered through charcoal once distilled, a process known as “Lincoln County Process”.
The two well known distilleries which fall under this category are Jack Daniels & George Dickel.