Through the bounty of the land, Kentucky makes the world’s best Bourbon—all while building bridges to prosperity for growers and their families.

• In fact, 70% of corn used by Kentucky distillers in 2023 came from Kentucky farmers.
• Over the past 20 years, corn production in core distilling counties grew faster than the statewide average.
• One barrel of Bourbon uses NINE bushels of corn and THREE bushels of other grains.
• Corn production in core distilling counties has increased 300% since the first 2009 study. In 2023, distillers purchased 21 million bushels of Kentucky grown corn & grains.
• Spent grain from the distilling process is a vital source of food and nutrients for livestock across the Commonwealth.
• Bourbon Distillers love the land. It’s not Bourbon if it hasn’t aged in new, charred oak. To ensure the sustainability of American white oak trees, Kentucky distillers support forest management initiatives that preserve and protect the species for generations to come.

• Bourbon and grains go hand-in-hand. Having some of the most fertile soil around makes Kentucky the perfect place to grow corn – something you can’t make Bourbon without.

• Because Kentucky sits on top of a massive limestone shelf, the water flowing through our Commonwealth is naturally filtered and packed with the minerals yeast needs to thrive. Many believe our pure limestone water holds the secret to making the world’s best Bourbon.

• Our hot summers, cold winters and varying humidity cause Bourbon barrels to expand and contract with the seasons. These temperature swings are a vital part of the aging process, bringing unique flavors, color and character to every barrel.