Bourbon whiskey is strongly associated with the American South and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the U.S. was about $2.7 billion, and bourbon made up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits. Distilling was most likely brought to present-day Kentucky in the late 18th century by Scots, Scots-Irish, and other settlers (including English, Irish, Welsh, German, and French) who began to farm the area in earnest. The origin of bourbon as a distinct form of whiskey is not well documented. There are many conflicting legends and claims,
Corn whiskey four years can be designated bottled in bond if they meet additional requirements. Many American whiskey distillers include corn whiskeys in their product lines along with bourbons and other styles. A few large whiskey producers, such as George Dickel No. 1 White Corn Whisky, make unaged corn whiskeys but most corn whiskeys are made by smaller distillers located all around the country. Corn whiskey Corn whiskey is an American liquor made from a mash of at least 80 percent corn and distilled to a maximum strength of 160 proof (80% alcohol by volume). Distinct from the stereotypical American moonshine, corn