Bourbon whiskey has been a part of American culture for over two hundred years, when immigrant farmers in Maryland and Pennsylvania began distilling their excess grain.
Following distilling restrictions and the imposition of high duties on whiskey, many of the migrant producers moved south into Kentucky and Tennessee, where they found excellent conditions for production and easy access to transportation by river for their wares.
Bourbon whiskey got its name from Bourbon County in Kentucky, which was renowned for its whiskey and was highly popular with whiskey drinkers in New Orleans. As the tradition developed, new techniques and regional distinctions emerged, such as the ageing in charred barrels and charcoal filtering process characteristic of Tennessee whiskey.