Isn’t it the law that bourbon can only be called bourbon if it is made in Kentucky?
No
It has to be AGED in Kentucky to be properly called, “bourbon.”
Otherwise it is whiskey!
Produced in the United States
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
“Isn’t it the law that bourbon can only be called bourbon if it is made in Kentucky?”
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No. Bourbon can be made anywhere and still be called Bourbon. What controls the legal name of Bourbon is on whether you have the correct percentages of corn, etc.
You may be mistaking it with Scotch. Legally, it can only be made in Scotland and be called Scotch. (you can make a whiskey in the US that copies the Scotch making process exactly....yet you cannot call the end product Scotch) I think the same applies to Irish Whiskey.
That is what I thought, but when I was in Seattle a few weeks ago I got to try a Washington state whiskey that called itself Bourbon.
Jack Daniels is from Tennessee and is NOT called bourbon.
It can be made outside of Ky and still be called bourbon. I think it has to be aged in new charred white oak barrels. Mash has to be at least 51% corn. If the age in barrel is less than 18 months it has to be mentioned on the label. Bulleit Bourbon is made in IN. JD meets the requirements to be called bourbon but for marketing reasons is called Tenn. Whiskey.
Not that anyone adheres to the basic rules of civilization or maintains any type of standards nowadays, but technically bourbon is to be made from at least 51% corn, or it is not bourbon.
We have a distiller here in GA that makes a good bourbon. Their rye whiskey makes Knob Creek look like crap and their vodka is on par with Grey Goose. Thirteenth Colony in Plains, GA.
No. It can’t be called “Kentucky” bourbon.
The problem here is that by law it must be aged in new, charred oak barrels for a minimum of 3 years.
You’re confusing it with Vidalia Onions.