Bourbon whiskey is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon.[1] The name bourbon might not have been used until the 1850s, and the association with Bourbon County was not evident until the 1870s.[1]

Although bourbon may be made anywhere in the U.S, it is strongly associated with the Southern United States, particularly Kentucky; there is a common misconception that bourbon can only be distilled in Kentucky.[2][3] Bourbon was recognized in 1964 by the U.S. Congress as a “distinctive product of the United States”. Bourbon sold in the U.S. must be produced within the U.S. from at least 51% corn and stored in a new container of charred oak.[4]