Verified answer

Bourbon need only be made in the US. A lot of craft distilleries are actually out-classing the established bourbons from Tennessee and Kentucky. The main ones are coming out of Colorado (Breckenridge, specifically), due to the water quality in the Rockies, but some kickass hooch is also coming out of Austin (thanks to the guys at Tito's Vodka) and Fort Worth, Texas (Firestone & Robertson).

Craft distilling arose naturally out of the craft beer movement. Folks were making good quality beers, and since whiskey's nothing more than a distilled and aged beer they said, "well, why the hell not?" I've only noticed a shift in available whiskeys and new distilleries in the last few years. Given than it takes several years at minimum to age whiskey and it take several tries to make something sellable, I'm not surprised the progress has been slow.

The only legal requirements in the US for bourbon are:

1. Must be made in the US

2. Made from a gran mixture that is at least 51% corn

3. Aged in new, charred oak barrels

4. Distilled to no more than 160 proof (US) which is 80% alcohol by volume

5. Entered into the barrel for aging at no more than 125 proof (62.5% ABV)

6. Bottled at at least 80 proof (40% ABV)

Bourbon whiskey just has a strong historical background of production in places like Kentucky and Tennessee. For example, as of 2013 ~95% of all bourbons were produced in KY

This is just someone telling you nonsense.

Calling it Bourbon is just a local affectation. Like only calling it champagne, if it's from Champagne france or Cognac if it is from Cognac.

http://en.wikipedia.org/wiki/Bourbon_whiskey

It never had to be made in KY.

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