Bourbon and tequila are both legally defined categories, both tied to place, and both built on a single agricultural input that takes years to be ready — corn on an annual cycle, agave on a six-to-eight-year one.
That patience is the shared story. It is also why Kentucky drinkers tend to understand premium tequila faster than they expect to.
- Bourbon: made in the United States, at least 51% corn, aged in new charred oak, no added flavoring or coloring in straight bourbon.
- Tequila: made in designated regions of Mexico from blue Weber agave; 100% agave bottlings use no other sugars.
- Both categories allow enormous quality range inside the rules — the label tells you the category, not the craftsmanship.
Some links on Kentucky Loves Tequila may take you to third-party retailers. Availability and pricing can change.