Bourbon Doesn't Have to Be From Kentucky (Myth Busted)

Why 95% Still Comes From There Anyway

You’ve heard it a thousand times: “Real bourbon has to be from Kentucky.”

Wrong.

Bourbon can legally be made in any of the 50 U.S. states. Texas? Yep. Colorado? Absolutely. New York? You bet.

So why does everyone believe this myth? And if bourbon CAN be made anywhere, why is 95% of it STILL made in Kentucky?

Let’s break it down.

The Legal Truth About Bourbon

According to federal law (specifically, the Standards of Identity for Distilled Spirits), bourbon must be:

Made in the United States
Made from at least 51% corn
Distilled to no more than 160 proof
Aged in new charred oak barrels
Entered into the barrel at no more than 125 proof

Notice what’s NOT on that list? Kentucky.

Bourbon is legally defined as an American spirit, not a Kentucky spirit. It just has to be made somewhere within the 50 states.

The myth that bourbon must be from Kentucky is like saying champagne must be from Paris. Close, but not quite right. (Champagne has to be from the Champagne region of France—which is specific. Bourbon just needs to be American.)

Where the Myth Came From

Reason #1: History

Kentucky has been making bourbon since the late 1700s. The state literally built its identity around whiskey production. When you think bourbon, you think Kentucky—just like when you think wine, you think France.

Early bourbon pioneers like Evan Williams, Jim Beam, and Elijah Craig all made their whiskey in Kentucky. The traditions, the distilleries, the expertise—it all started there.

So for over 200 years, bourbon and Kentucky have been synonymous in people’s minds.

Reason #2: Dominance

Here’s the thing: 95% of all bourbon IS made in Kentucky today.

When 19 out of 20 bottles come from one place, it’s easy to assume it’s a legal requirement. But it’s not. It’s just tradition, infrastructure, and natural advantages (more on that in a minute).

Reason #3: Marketing

Kentucky loves to lean into this. “Made in Kentucky” is a badge of honor. Distilleries put it front and center on their labels because it sells.

And honestly? There’s nothing wrong with that. Kentucky bourbon has earned its reputation. But it doesn’t mean bourbon from Texas or Colorado is somehow “fake” bourbon.

Real Examples of Non-Kentucky Bourbon

Don’t believe me? Here are actual bourbons made outside Kentucky:

Garrison Brothers – Texas

Made in Hye, Texas. It’s hot as hell down there, which means faster aging and bolder flavors. This is full-on, aggressive bourbon. And it’s won major awards.

Breckenridge Bourbon – Colorado

Made in Breckenridge, Colorado, at high altitude. The thinner air and extreme temperature swings create a unique aging environment. Different terroir, different flavor.

Finger Lakes Distilling – New York

McKenzie Bourbon, made in upstate New York. Cold winters, warm summers. Totally different climate than Kentucky, but it follows all five legal requirements.

Balcones – Texas

Another Texas distillery making legitimate bourbon with local grains and an uncompromising approach to quality.

Wyoming Whiskey – Wyoming

Small batch bourbon made in Kirby, Wyoming. Uses local grains, Rocky Mountain water, and extreme temperature swings.

Every single one of these is legally bourbon. They follow the five federal requirements. They’re just not from Kentucky.

So Why Is Kentucky Still King?

If bourbon can be made anywhere, why does Kentucky still dominate?

Three big reasons.

Reason #1: The Water

Kentucky sits on top of massive limestone deposits. When water filters through limestone, it picks up calcium and magnesium but filters out iron.

Why does this matter? Iron makes whiskey taste metallic and cloudy. Kentucky water is naturally iron-free.

Other states can treat their water to remove iron, but Kentucky gets it for free straight from the ground. That’s a huge advantage when you’re making bourbon at scale.

Reason #2: The Climate

Kentucky has the perfect climate for bourbon aging. Hot, humid summers. Cold winters. The temperature swings make the bourbon expand into the wood in summer (extracting flavor), then contract in winter.

This back-and-forth pushes the whiskey deep into the charred oak, pulling out vanilla, caramel, and spice. Then it brings those flavors back into the liquid.

States like Texas age bourbon faster because it’s hotter year-round. States like Colorado age it differently at high altitude. But Kentucky? Goldilocks zone. Not too hot, not too cold.

Reason #3: Infrastructure & Expertise

Kentucky has centuries of bourbon-making knowledge baked in.

The cooperages that make the barrels? In Kentucky.
The experienced master distillers? Trained in Kentucky.
The supply chains, the yeast strains, the rickhouses (aging warehouses)? All in Kentucky.

It’s like asking why most tech companies are in Silicon Valley. Yeah, you CAN start a tech company in Montana. But being in Silicon Valley gives you access to talent, funding, and infrastructure you can’t get anywhere else.

Same with bourbon and Kentucky.

Does Location Change the Flavor?

Yes. Absolutely.

I’ve tasted bourbons from Kentucky, Texas, Colorado, and New York side by side. They’re all bourbon. They all follow the same legal requirements. But they taste different.

Here’s why:

Kentucky Bourbon

Classic profile. Balanced. Sweet caramel, vanilla, oak. This is what bourbon “should” taste like because it’s what we’re all used to.

Texas Bourbon

BOLD. More aggressive. The heat accelerates aging, so you get bigger wood flavors, more intensity, deeper color. It’s like bourbon turned up to 11.

Colorado Bourbon

Aged at altitude with extreme temperature swings. You get more grain character, interesting complexity, sometimes a lighter body. Different expression of the same rules.

New York Bourbon

Crisper. Cooler climate means slower aging. You get more grain influence, less wood dominance. Clean, refined.

They’re all bourbon. They’re all legal. But climate, water, and terroir matter—just like they do with wine.

The Bottom Line

The Myth: Bourbon must be made in Kentucky.

The Truth: Bourbon must be made in the United States. Any state. Any territory. As long as it’s on American soil.

Why People Believe the Myth:

Kentucky makes 95% of all bourbon
Kentucky has the best natural advantages (water, climate, infrastructure)
Tradition and marketing reinforce it

But Here’s the Key Takeaway:

Just because most bourbon DOES come from Kentucky doesn’t mean it HAS to. And that’s actually a good thing.

It means innovation. It means experimentation. It means craft distillers in Wyoming, Texas, Colorado, and New York can take the same five legal rules and create something totally new.

Bourbon isn’t just Kentucky’s spirit anymore. It’s America’s spirit. And that means all 50 states get to play.

Next Time Someone Says It…

Next time someone tells you bourbon has to be from Kentucky, you can hit them with the facts:

“Actually, bourbon just has to be made in the U.S. Kentucky makes most of it because of the water, climate, and infrastructure—but Texas, Colorado, and New York all make legitimate bourbon too.”

Then pour them a glass of Garrison Brothers or Breckenridge and watch their mind expand.

Want to Learn More About Bourbon?

If you’re serious about understanding bourbon (not just drinking it), I put together a free guide that covers:

The 5 major whiskey styles and how they differ
How to taste bourbon like a professional
Which whiskey matches YOUR palate
Essential bourbon terminology
Classic cocktail recipes
How to build your home bar on a budget

It’s 13 pages of no-BS bourbon education.

No fluff. No gatekeeping. Just real knowledge from a working mixologist.

Download the Ultimate Whiskey Guide (Free) →

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Cheers,
Erik
The Mixologists Journal

P.S. What’s your favorite bourbon made outside Kentucky? Or are you a Kentucky purist?