Actually, it does not have to be from Kentucky to be called Bourbon. It cannot be called "Kentucky Straight Bourbon Whisky" if made elsewhere - and there are now many bourbons being distilled all over the United States including here in good 'ol New York State. In order to be labeled "bourbon" all a distiller need do is have a mash containing a minimum of 51% corn no matter the state of origin. Koval from Chicago makes a superb bourbon along with many other whiskies AND all organic. Excellent Kentucky Straights (minimum 2 years old) Rowan's Creek, Willet Pot Still Reserve, Noah's Mill, J. R. Ewing, Redemption & Redemption High Rye Bourbon, Prichard's Double Barrel....
The small batch Bourbon business is totally out of control right now - every single label is experiencing difficulty keeping up with consumer demand - including the more commercial brands like Makers - and don't even try mentioning Pappy Van Winkle! Pappy at auction costs more than some equipment does!
While I do have a vested interest in the labels I mentioned above the paragraph above the second, I do have a keen interest in the category overall. Fortunately in my position I get to taste/sample hundreds of whiskies during the course of the year, unfortunately I have to BUY audio equipment and then decide!! Woe is me.
