Is what makes Kentucky Bourbon Great and a survivor in the market place a matter of geography? Kentucky has limestone water but so do other places. Maybe it is more than simply the water. Maybe it is also the climate. Kentucky has hot summers and cool to cold winters allowing for the aging process to procede without the aid of heated warehouses (even though some distilleries do use them). I have never seen a photograph of an iron clad warehouse in Pennsylvania. Did they exist? Maybe the latitude of Kentucky had as big og a role in making bourbon from Kentucky superior to bourbon made in other places. What do you think?