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Bourbon is a "protected designation" ... in order for a liquor to legally call itself bourbon, it must be produced according to certain specifications. One of these is that it be made in the United States ... anywhere in the United States, not just Kentucky.

However, bourbon is so strongly associated with Kentucky that probably 95% of the bourbon produced comes from there; most distilleries outside that state call their produce "whiskey" instead, even if it's made in exactly the prescribed manner for making bourbon.

An example would be Jack Daniel's, which would legally be entitled be called "bourbon" if the Jack Daniel company didn't prefer the designation "Tennessee Whiskey" instead.

Jack Daniel does charcoal filter their spirits, and most bourbon makers do not... the definition of bourbon neither requires nor prohibits this, and a few products sold as bourbon arecharcoal filtered.

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What are the key differences between Kentucky whiskey and bourbon, and how do they impact the flavor profiles of each?

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