Ask a bartender in Louisville or Lexington what changed in the last decade and the answer tends to be the same: guests started asking for tequila by name, and asking what barrel it slept in.
Kentucky arrives at agave with an unusual advantage. This is a state where ordinary drinkers already discuss mash bills, char levels and proof. Applying that curiosity to agave is a short step — and the bourbon-barrel reposado is the doorway most people walk through.
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