When people think of bourbon, Kentucky is usually the first place that comes to mind. Yet the roots of this iconic spirit run just as deep in Maryland, shaped by generations of farmers who turned local grains into prized whiskey. Fordham Lee Distillery, nestled in the heart of the state, strives to honor that legacy, determined to prove that Maryland bourbon can stand shoulder to shoulder with anything produced in Kentucky.

While earlier Fordham Lee releases were distilled in North Carolina and Indiana, every drop was blended, barrel picked, proofed, filtered, bottled and aged at their distillery in Middletown—preserving the essence of Maryland tradition. On January 30, 2025, Fordham Lee achieved its goal by completing the full distillation process from start to finish at their Middletown distillery with the production of their first six barrels made entirely in Maryland with locally sourced ingredients, and plan to produce a total of 200 barrels in 2025. Reaffirming a state heritage that predates Kentucky’s rise to fame. A deeper look at this past reveals just how far these roots stretch—and why many believe Maryland’s bourbon can stand beside and even surpass its southern cousin.

The Forgotten Pioneer – Maryland’s Distilling Heritage

Long before bourbon became Kentucky’s claim to fame, whiskey distilling in America had its roots in Maryland. In the 1600s, European settlers in Maryland began distilling grains, laying the foundation for a tradition that would flourish for centuries. By the late 19th and early 20th centuries, Maryland was a significant player in the American whiskey industry, particularly known for its rye whiskey.

Maryland Rye, often softer and more nuanced than the spicier Pennsylvania ryes, became a defining spirit. The state’s distilleries blended rye, corn, and barley to create a balanced flavor profile that appealed to even the most discerning palates. Maryland even earned a reputation as one of the nation’s distilling capitals during this golden age.

By 1911, Maryland had 44 distilleries producing 5.6 million gallons of whiskey annually, However, with the advent of Prohibition in 1920, the Maryland distilling industry was dealt a severe blow. Even after the repeal of Prohibition in 1933, the industry struggled to regain its former prominence. Prohibition and subsequent economic challenges led to a rapid decline. Though the industry never fully rebounded, the spirit of Maryland distilling persisted, waiting for a revival.

A Modern Revival, Maryland’s Bourbon Renaissance

In recent years, Maryland’s distilling tradition has experienced a resurgence. New distilleries like Fordham Lee are leading the charge by reviving traditional recipes and techniques with a touch of modern innovation. This revival not only honors the state’s rich history but also introduces a new generation to the unique flavors of Maryland spirits. The goal isn’t just to replicate the past—it’s to honor it while creating something entirely new.

At Fordham Lee, this philosophy guides every step of our bourbon-making process. From sourcing premium local grains to perfecting our small-batch distillation methods, we’re committed to crafting a bourbon that embodies Maryland’s heritage and spirit.

Why Maryland Bourbon Rivals the Best

Kentucky may have the brand recognition, but Maryland offers unique advantages that make its bourbons equally exceptional—if not better.

1. Superior Ingredients: Maryland Grains
   The Chesapeake region’s mineral-rich soil produces some of the finest corn, rye, and barley. At Fordham Lee, we use local dent corn, known for its sweetness and quality. Maryland rye adds spice and a distinctive kick, while 2-row barley brings smoothness and consistency. These grains, grown just miles from our distillery, create a flavor profile unique to Maryland bourbon.
2. The Maryland Climate Advantage
   Maryland’s temperate climate plays a pivotal role in aging bourbon. The state’s moderate seasons allow for a gentler, more nuanced aging process compared to Kentucky’s more extreme temperature swings. This results in a smoother, more balanced bourbon, with flavors that showcase the grains and oak without overwhelming the palate.
3. Craftsmanship at Fordham Lee
   Our small-batch approach means every barrel gets the attention it deserves. With custom copper stills, precise temperature control, and meticulous aging, we craft bourbon that’s rich in flavor and steeped in Maryland pride.

A New Bourbon Identity, Putting Maryland on the Map

Kentucky bourbon has long dominated the conversation, but Maryland is carving its niche. Bourbon isn’t about location; it’s about passion, quality ingredients, and the story behind every sip. By blending historical craftsmanship with modern advancements, we’re redefining what it means to be a world-class bourbon.

In every glass of Fordham Lee bourbon, you’ll taste a spirit worth remembering.