“Ninety-five percent of the world’s bourbon is made in Kentucky,” says former Gov. Steve Beshear. “The other 5 percent is counterfeit.” Not quite true, but there’s real pride in a Kentucky-bred bourbon.
Federal law defines bourbon as at least 51 percent corn, aged in new, charred white oak barrels. Deviate from that recipe and you’ve got plain whiskey. Adding “Kentucky” is just smart marketing, like “Georgia peaches.”
Consider Missouri, with a new state law designating what can be labeled “Missouri bourbon” to create pride in those new products. Will it work? Sure – about as well as “Idaho peaches.”