The NY Times has a great article in the Dining section about KY bourbons. It compares drinking good bourbons to drinking good vodkas.
This is a good history of bourbons as compared to sour mash whiskeys, and that KY bourbons are not the "only" bourbons.
I think you have to be subscribed to the NY Times to access this article, but it is a good one.
If Roadfood.com had a beverage section, I would post it there.