A question that I often hear is; "Bourbon only comes from Kentucky….right?" the short answer to that is NO.
So, let's dive into that a bit and expand on it. On May 4, 1964 the US Congress passed a resolution that Bourbon is classified as a distinctive product of the United States. The federal regulations on what classifies a whiskey as Bourbon are as follows;
Made from 51% corn
Stored in a new charred oak container
Distilled to no more than 160 proof
Barreled at no more than 125 proof
Bottled at a minimum of 80 proof
An aged statement provided if less than 4 years old
Made in the “USA”
Now there are other requirements when you are talking about Bottled In Bond (some of my favorite Bourbons), Kentucky whiskey/bourbon, and Straight bourbon. But for this post, we are examining only what makes Whiskey a Bourbon, and where can it come from.
So, by law Bourbon, being a distinctive product of the U.S. can come from anywhere in the U.S. Nowhere in the congressional resolution of 1964 does it say that Bourbon can only come from Kentucky. It just has to be made somewhere in the U.S. and has to be made following the listed criteria above. It's also important to note that nothing can be added to Bourbon besides the Grains used to make it, and water. So, no additive colorings, or flavorings. Many whiskeys allow for this, but not Bourbon.
A couple of things to take note of in regard to the list of requirements when making bourbon. Notice that it does not say what type of "oak" can be used and it does not say "barrel". The regulations say, "stored in a new charred oak container". This can be any type of oak. Red Oak, White Oak, Northern Oak, etc. As long as the container has never been used and is charred. Distilleries are experimenting with all sorts of oak barrels, but don't miss the fact that the most common oak used for barrels is White Oak.
Also take notice that the term "container" is used. So, it could be a bucket made from new charred oak. It could be a box made out of new charred oak; it could be a cylinder made from new charred oak. Whatever it is that the whiskey goes into, the "container" must be new charred oak.
And one other thing. Notice that the regulation does not say how long it has to sit in the container to be called Bourbon. Whether it's for 10 seconds or 10 years, it does not matter as long as it meets the above requirements. It's Bourbon. Now it might not taste real good if it's only been in the container for 10 seconds, but, technically you have Bourbon.
So, it breaks down like this, and I am paraphrasing from something I heard from Jimmy Russell, Master Distiller at Wild Turkey, "…you could take a new charred oak bucket to a still, pour distillate into the bucket, then walk over and pour it into a bottle and you have Bourbon."
And that leads us to another purpose of this show. Bourbon can be made anywhere in the U.S.. And, there are some great Bourbons being made all over. Not just in Kentucky. That may be the holy ground for Bourbon, but, that’s not the only place it comes from. We aim to find them and show them to you as well as introduce you to the people that are making America's Distinctive Product.
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