Bourbon lovers need not restrict themselves to the offerings of Kentucky alone. While Kentucky does hold a prestigious place in the bourbon world, it's not the only state that crafts this legendary American spirit. Skilled distilleries abound throughout the United States, leveraging diverse terrain, regional grains, and climatic variations to cultivate special, unique bourbons. Donnis Todd, master distiller for Garrison Brothers Distillery, sheds light on the vital roles of climate and local grains in producing bourbons with distinctive flavor profiles.

Adam Polonski, the co-founder of independent bottler Lost Lantern, concurs by emphasizing the profound influence of climate on regional flavor variations. He suggests that an identical barrel of whiskey aged in two opposite ends of the country would taste utterly different.

Below are touted bourbons from beyond Kentucky, handpicked by leading North American bartenders.

Missouri's Holladay Distillery was distinguished by Adam Chase, who is the lead bartender at Adorn Bar & Restaurant, Four Seasons Hotel Chicago. He chose the Ben Holladay 7-year-old Bottled-in-Bond bourbon, crafted with all-Missouri-grown corn which highlights this state's authentic taste.

Next is FORT HAMILTON DISTILLERY, located right in Brooklyn, commended by Molly Cohen, corporate beverage director of Corner Table Restaurants. She states that their bourbons truly reflect the NY grain spirit and lauds them as some of the best bourbons tasted.

Utah's High West Whiskey is a favorite of Keith Meicher, Beverage Director at Sepia, Chicago, who loves their blended whiskeys and interesting cask finishes, especially the Bourye blend and The Prisoner's Share.

Scott Stroemer, Beverage Director at Galit, Chicago, admires the whiskeys from Chicago's Judson & Moore for their storytelling small batch bourbon. Alex Cuper, beverage director at El Che and Brasero, Chicago, echoes the high-quality sentiments and appreciates their self-aging process started during the 2020 pandemic.

Atwater Cocktail Club, Montreal's own Kate Boushel, voted for Koval Distillery's Bourbon from Chicago for its unusual mash bill that gives it a uniquely soft mouthfeel.

From California, REDWOOD EMPIRE DISTILLING's Pipe Dream bourbon was suggested by Alan Bradshaw, Beverage Manager at Proxi, Chicago, and Josh Olson, lead bartender at Giulia at Hotel Emery, Minneapolis. They noted the bourbons deft layering of rich flavor and its dedication to sustainability.

Nevada Distilling Company LLC was highlighted by Ted Rink, Beverage Director at BLVD Steakhouse, Chicago, who was bowled over by the excellent bourbons from Las Vegas despite his initial skepticism.

Vince Vecchio and Ryan Hooks, Beverage Directors at Rosebud Restaurants, Chicago, and West Hollywood Edition Hotel, Los Angeles respectively, both vouched for Vermont’s WhistlePig Whiskey, specifically the 100 proof flawless PiggyBack.

Clint Rogers, Beverage Manager at The National, Telluride, Colorado, advocates Woodinville Whiskey Co. for their completely in-state process, from their corn, barley, and rye, all grown in Quincy, Washington, to in-state cellaring.

Lastly, Woody Creek Distillers from Colorado is endorsed by Sother Teague, Beverage Director at Amor y Amargo, New York City, for their 100% Colorado grown grains bourbon, which offers both surprising complexity and familiarity in its flavor and aroma.