A Place for Bourbon? A Geographical Analysis of Bourbon Production in the United States

Abstract

highlights:

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Common perceptions of bourbon are often oversimplified from reality.

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Bourbon distilling is affected by the cultural and physical landscapes where it is produced.

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The expansion of craft bourbon distilling can be compared to the expansion of craft beer breweries.

A common misconception exists that because of its historical origins bourbon must be produced in Kentucky, leading to a divergence between bourbon’s actual production geographies and cultural perceptions of the product. There has been little if any research on the spatial distribution and character of the bourbon industry’s expansion as it relates to historical and perceived geographies of bourbon production. Using a survey of bourbon producers nationwide and GIS analysis, we explore the locational patterns of modern bourbon distillers to determine whether and how bourbon distilleries locate in settings reminiscent of the predominant bourbon-producing regions in Kentucky and/or affiliate themselves with the history and heritage of bourbon production. Our findings indicate that, rather than environmental factors, production decisions — access to raw materials, consumer preference and availability, and an inclination toward crafting a place-based product in a time of predominant neolocalism — were overwhelming drivers in location decisions.