Which species of tree is most prevalent in Kentucky for bourbon production?

The most prevalent species of tree used in Kentucky for bourbon production is oak. This is primarily due to the unique properties of oak wood that contribute to the aging process of bourbon. Oak barrels allow for the interaction between the spirit and the wood, which is essential for developing the flavor profile and character of the bourbon. The wood's naturally occurring compounds, such as lignin, vanillin, and tannins, interact with the whiskey, imparting flavors like vanilla, caramel, and spice.

Among the various types of oak, white oak is specifically favored due to its desirable qualities, including its tight grain, which minimizes leakage, and its ability to withstand the rigors of aging. The toasting and charring process that the barrels undergo before being filled with bourbon also enhances the extraction of these flavors and compounds.

Though other types of trees, such as pine, maple, and cherry, have their own characteristics and uses, they do not possess the same beneficial properties for bourbon aging as oak does. Thus, oak stands out as the heart of bourbon production in Kentucky, making it integral to the spirit's identity and quality.