Kentucky may seem synonymous with bourbon, but the drink actually has strong Virginia roots.
Early bourbons may have taken their name from Bourbon County, which today is located in Kentucky but was once a part of Virginia. In fact, Elijah Craig, the “Father of Bourbon,” was from Orange County, Virginia.
When English settlers arrived in Virginia in 1607, they brought their brewing knowledge to create potable and calorie-dense beer, and small pot stills to further concentrate beer into whiskey. While their traditional grain, barley, did not grow well, corn was abundant. In 1620, George Thorpe distilled the first corn whiskey at Jamestown, making Virginia the birthplace of this style.
Content and Quality
What makes a whiskey “bourbon”? At its simplest, it’s a distillation of fermented grains including at least 51% corn, matured in charred, new oak barrels, anywhere in the United States.
To better understand bourbon’s quality, take a sip neat and spend 10 seconds moving it around your mouth. The hallmark of the distiller’s talent is in texture, and you’ll find varying levels of round viscosity balanced by pointed astringency for added dimension. It may taste of cornbread, menthol, caramel, vanilla, and baking spices, but the texture is what will separate one product from another.
The next time you decide to buy a bottle, consider giving a Virginia bourbon a try. Today, 47 Virginia distillers carry on the bourbon tradition. To find one near you, visit the Virginia Spirits Trail.
These are some of Virginia’s best bourbon distilleries:
A. Smith Bowman Distillery, Fredericksburg
The oldest distillery in the commonwealth, A. Smith Bowman’s Cask Strength Batch #4 won the title of World’s Best Bourbon at the 2025 International Whisky Competition.
Ironclad Distillery, Newport News
With a singular focus on bourbon, Ironclad is noted for using only local grains, including rare varieties. The Old Kernel is made with Pungo Creek Mills heirloom Indian corn from the Eastern Shore.
Reservoir Distillery, Richmond
As the third distillery outside of Kentucky to distill and release bourbon after Prohibition, today Reservoir is noted for using 100% corn in its mainstay bourbon mashbill, and for innovation in exploring heritage grains for flavor diversity.
Mint Julep Recipe
The mint julep, a staple drink for Kentucky Derby or Virginia Gold Cup viewing, is also distinctly Virginian. The cocktail was first mentioned in a 1770 Williamsburg newspaper. In 1807, the drink’s service over crushed ice also originated here, as a coolant for sultry summer days.
While classic recipes abound, for large parties I recommend crafting a cold-infused mint syrup. To make, dissolve 1 cup of cane sugar in 1 cup of simmering water. Cool to room temperature. Stir in a packed cup of fresh mint leaves. Refrigerate for two to three days. Use 1/2 ounce per 2 ounces of bourbon. Garnish with more fresh mint.
Tracy Waldron, DipWSET, is an internationally certified beverage educator and owner of the Virginia Wine & Spirits Academy.
Feature image, stock.adobe.com
This story originally ran in our May 2026 issue. For more stories like this, subscribe to Northern Virginia Magazine.
