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 Expand 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 Expand 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 Expand 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 Expand 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 Expand 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. Prev Next

<< Return to main article