Contrary to what Kentuckians will tell you, bourbon’s identity is not legally tied to geography. Here at home, the whiskey game is getting stronger by the month.
1 of 5
J. Carver—Bourbon Whiskey
Made in Waconia from grains grown nearby in Plato and Clear Lake, this bourbon takes the mash bill beyond the required 51 percent corn to 75 percent, with rye rounding out the recipe.
2 of 5
11 Wells—Wheat Whiskey
The St. Paul distillery’s wheated whiskey is technically not a bourbon because it’s distilled from 90 percent spring wheat and 10 percent malted barley. The resulting spirit has a subtle, easy-drinking flavor.
3 of 5
45th Parallel—Border Bourbon
It’s made from grains grown on a sixth-generation farm and aged in oak barrels at the Wisconsin distillery. It has a mellow, smooth taste, with a rich finish.
4 of 5
Crooked Water—Lost Lake Sherry Cask Finish
Distilled in Madison, this bourbon makes its way to Minnesota, where it’s finished in sherry casks from Spain. It has soft flavors and a little raisin sweetness on the finish.
5 of 5
Panther Distillery—St. Paul Rye
This rye whiskey has been aged for a minimum of three years, making it one of the old dogs on the scene.