About Bourbon: America’s Native Spirit

What Qualifies as Bourbon?

To be officially recognized as bourbon, a spirit must meet strict criteria:

• It must be produced in the United States.

• It must be made from a grain mash containing at least 51% corn.

• It must be distilled at no more than 160 proof (80% ABV).

• It must not contain any additives, except water to reduce proof if needed.

• It must be aged in new, charred white oak barrels.

• To be labeled as Straight Bourbon, it must be aged for at least two years.

These standards ensure that every bottle of bourbon stays true to its American roots.

The History of Bourbon

Bourbon’s story begins in the 1700s with Kentucky’s earliest settlers. Facing the challenges of transporting bulky crops over rugged trails and mountains, these pioneers discovered that turning corn and grains into whiskey made transportation easier—and preserved their harvest.

In 1783, Evan Williams opened Kentucky’s first commercial distillery in Louisville, earning his place in history as the state’s first licensed distiller.

The name “bourbon” comes from Bourbon County, one of Kentucky’s original three counties, established in 1785. Farmers shipped barrels of their whiskey down the Ohio and Mississippi Rivers to New Orleans. During the long journey, the spirit aged in oak barrels, developing its signature amber color and rich flavor. Soon, whiskey from Bourbon County became widely known simply as Bourbon whiskey.

In 1964, the U.S. Congress officially recognized Bourbon as a distinctive product of the United States, proudly designating it as “America’s Official Native Spirit.”

Today, bourbon is deeply woven into Kentucky’s culture—and there’s no better place to explore it than right here along the Kentucky Bourbon Trail.