:max_bytes(150000):strip_icc()/Best-Non-Kentucky-Bourbon-FT-BLOG0824-4996381620204a19a99b40c23eb4d1a5.jpg?w=1024&resize=1024,1024&ssl=1 "10 Best Bourbons That Aren’t From Kentucky")
Bourbon may be synonymous with Kentucky, but not the only state where the great American spirit can be made. Despite the popular misperception that bourbon must come from the Bluegrass State, its geographic requirement is far broader than that, encompassing the entire U.S.
This means that there’s great bourbon being produced all over this whiskey-loving country.
“When exploring the world of bourbon outside of Kentucky, folks should look at the climate in the area, the grains used at each distillery, and the flavor profiles being shared in the bourbon,” says Donnis Todd, master distiller for Garrison Brothers Distillery. “It’s also good to remember that raw ingredients used like local grains versus mass market grains truly make the bourbon taste different.” He adds, for example, that, “in Texas, our terroir, the extreme temperature swings and the ingredients we use make our bourbon stand out with a distinct mouthfeel.”
Adam Polonski, co-founder of independent bottler Lost Lantern, agrees. “The biggest source of regional flavor variation is climate,” he says. “Climate has a tremendous impact on a whiskey’s flavor. Climate sets the benchmark for how long a whiskey should be aged to reach its prime, for how much oak flavor the whiskey absorbs and how quickly, and even whether the proof of the whiskey goes up or down over time.”
As an independent bottler, Lost Lantern partners with various distilleries across the country, and has released bourbons sourced from 18 different states. This has given Polonski a unique perspective for the regional differences that can be found within the style. “If you made two identical barrels of whiskey — same mash bill, same barrels, same age — and aged them on opposite sides of the country, they would end up tasting completely different,” he says.
Below are 10 of the best bourbons to seek out that go beyond the boundaries of Kentucky, as recommended by some of North America’s top bartenders.
Holladay Distillery
“My favorite Bourbon from outside of Kentucky is the 7-year-old Ben Holladay Bottled-in-Bond from Weston, Missouri, utilizing a limestone spring first chartered by Lewis and Clark in 1804, two beautiful historic ironclad rickhouses for aging, and all Missouri-grown corn. There is nothing quite like this authentic Missouri bourbon.” — Adam Chase, lead bartender, Adorn Bar & Restaurant, Four Seasons Hotel Chicago
FORT HAMILTON DISTILLERY
“They’re best known for their New York-style rye whiskey, but their Bourbons are some of the best we have ever tasted. They have a small family-led team and distill all their spirits right in Brooklyn. We feature the Double Barrel Bourbon in our split base Boulevardier at Parla. The bourbon is spicy and sweet and effortlessly smooth. The second barreling adds complexity and structure to an already great whiskey. They use 100% NY grain, and their whiskeys reflect this sense of place and spirit.” — Molly Cohen, corporate beverage director, Corner Table Restaurants, The Smith (New York City, Washington DC, Chicago) and Parla (New York City)
High West Whiskey
“One of my absolute favorite producers is High West, which is out of Park City, Utah. Their baseline bourbon is fantastic all on its own, with notes of honey, caramel, and pecan. But where I feel like High West really shines is with their unique blended whiskeys and interesting cask finishes. Their Bourye is a bourbon and rye blend with notes of cherries, nutmeg, and candied ginger. And one of my all-time top bottles from High West is The Prisoner’s Share, which is, again, a healthy blend of their bourbon and rye, but it’s finished in The Prisoner Red Blend wine barrels. It tastes like an incredible melange of raspberry jam, black pepper, and roasted figs.” — Keith Meicher, beverage director, Sepia, Chicago
Judson & Moore
“I’ve been really impressed with the whiskeys of Judson & Moore here in Chicago. They’ve got a converted leather tannery in Ravenswood that they distill and age in. My favorite is their Red Corn Bourbon, distilled with heirloom Bloody Butcher red corn from Cow Creek Farms in Paxon, Illinois. This is just the kind of focused, small batch, storytelling sort of bourbon that makes a micro-sized craft distiller stand out amongst a sea of sameness on the bourbon shelf.” — Scott Stroemer, beverage director, Galit, Chicago
“The project started back in 2020 during the pandemic, which gave [Judson & Moore] time to age everything themselves without needing to purchase anything. The quality is through the roof, and I would put it up against any bourbon coming out of Kentucky. [It’s] great in a cocktail, but maybe even better on its own.” — Alex Cuper, beverage director, El Che and Brasero, Chicago
Koval Distillery
“Chicago-based Koval Bourbon is one of my go-to American whiskeys. Its unusual mash bill of solely corn and millet make for a beautiful and uniquely soft mouthfeel.” — Kate Boushel, Atwater Cocktail Club, Montreal
REDWOOD EMPIRE DISTILLING
“On the palate, Pipe Dream bourbon offers an elegant symphony of flavors. Notes of caramel and vanilla dance with hints of cinnamon and nutmeg, creating a warm and inviting experience. The oak barrels contribute a subtle smokiness, reminiscent of the forest floor, adding layers of richness to each sip. The finish is long and satisfying, leaving a lingering sweetness that beckons you for another taste. With a focus on sustainability, for every bottle sold a tree is planted, ensuring that the legacy of the redwoods continues for generations to come. This dedication to preserving nature’s wonders aligns with where I would hope other producers will attempt to arrive.” — Alan Bradshaw, beverage manager, Proxi, Chicago
“Redwood Empire Bourbon from Sonoma County, CA, is our favorite, especially in our top-selling Old Fashioned. Its charred notes complement our halibut dish perfectly, and our bartenders love its versatility for all seasons. Personally, it brings back fond memories of a family trip to the Redwood forests near San Francisco, making it a nostalgic choice for me.” — Josh Olson, lead bartender, Giulia at Hotel Emery, Minneapolis
Nevada Distilling Company LLC
“A Las Vegas Bourbon producer? I had my doubts a few years ago too. Well, it opened my eyes to the exceptionally made bourbon world outside of Kentucky. Wonderful baking spice and caramelized brown sugar notes, yet delectably smooth despite its proof. Certainly, a very pleasing sipper, and absolutely killer in an Old Fashioned.” — Ted Rink, beverage director, BLVD Steakhouse, Chicago
WhistlePig Whiskey
“Personally, I would say my go-to for bourbon outside of Kentucky is WhistlePig. Their PiggyBack 100 proof is flawless. It’s 6 years aged, [and crafted from a] corn mash with a touch of rye. It has great maple, vanilla, and honey notes, making it perfect for a classic whiskey sour or just nice and neat. It has been known to crush a competition or two as well, so I believe I’m not alone in my vote.” — Vince Vecchio, beverage director, Rosebud Restaurants, Chicago
“For me, 100% would have to be WhistlePig PiggyBack bourbon. A brand that has been synonymous with amazing quality in their rye for years, absolutely nails it with their 100 proof bourbon. The proof makes it great in cocktails; I currently use it in a deconstructed whiskey sour that has WhistlePig barrel-aged maple syrup, orange egg foam, orange marmalade, and rosemary. But it’s also very approachable neat or on the rocks. You cannot go wrong with it.” — Ryan Hooks, director of bars, West Hollywood Edition Hotel, Los Angeles
Woodinville Whiskey Co.
“Many non-Kentucky bourbons feature liquid that actually starts in either Kentucky or adjoining distilleries in Indiana, and is then merely barreled in another state. I appreciate brands that take the time to do it all in-state. Woodinville Bourbon is crafted using corn, barley, and rye all grown in Quincy, Washington, and then cellared in-state. The extreme weather shifts in the Cascade Mountains help to mature the bourbon in a very similar way to the process in Kentucky. The process and the [90 proof bottling] help make this sipper ideal with barbecue and chocolate desserts.” — Clint Rogers, beverage manager, The National, Telluride, Colorado
Woody Creek Distillers
“As a known and avid fan of American whiskey, I can say without hesitation that Woody Creek is making its mark on the bourbon landscape. Boasting a mash-bill made up of entirely Colorado grown grains, it has a complexity of both aroma and flavor. Opening up with standard notes of charred oak and caramelized citrus, it then leads you to find baking spices like cinnamon and allspice tinted with honey and wildflower, and even a flash of peanut and peanut shell. It’s truly whiskey that delivers both familiar and complex notes to keep the drinker engaged and excited.” — Sother Teague, beverage director, Amor y Amargo, New York City
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