IT’S A TOUGH JOB…

For the past four days, six of us “men on a mission” experienced Kentucky for the 1^st time, seeking knowledge of bourbon, and of course, bourbon. We hit the trail the morning after our initial planning meeting, held at Louisville’s Bourbons Bistro, where we sampled at least two dozen or so (from a 100+ list) of Kentucky’s finest gaining some pre research orientation. The bar manager Kyle even joined us for a tatse, bringing his three favorite bottles along.

While listening to Country music (it felt right) and meandering over winding country roads for the next two days, we further sought all things Kentucky; Thoroughbreds, Blue grass, remote Roadside Diners (we wimped), taste nuances, a worthy education and a great relaxation.

Along the way we also found;

A great many laughs (often relative to Bourbon), a Southern sense of humor (often about Bourbon), a drawl (by locals, and us after a few Bourbons), Ourselves locked inside Jim Beam after hours (sampling bourbon), Bookers “Barrel Strength” (a tasty bourbon), some excellent food (complemented most often by bourbon), The Hot Brown (Founded by a Bourbon master) White Dog (pre bourbon), Walls for Jailer (a funny political sign, after some Bourbon anyway), Buffalo Trace, Heaven Hill and Jim Beam Bourbon Distilleries and, finally, The Muhammed Ali Museum. (a quiet, relaxed, air conditioned welcome respite from… Bourbon!)

A few funny in Kentucky and Bourbon facts;

~There are no (silly) Happy Hour rules in Kentucky

~Limestone is very important to Kentucky

~There seems to be many “Kyles” and “Travis’” in KY

~There is a Kentucky family named Cox that sells meat smokers according to a huge Billboard proclaiming; “Cox’s Smokers” that definitely brought out the college student in us all

~The 2^nd best roadside sign? “DINNER’S DONE”, the name on a darkened restaurant with a banner just below; “Space for Rent”

~Bourbon was discovered by accident. In the 1700’s, Moonshine whiskey was stored in oak barrels and distiller “Elijah Craig”, is today given credit for discovering Bourbon when his barrels caught fire and charred, but being too cheap to buy new ones he filled them anyway. The result was a caramel colored spirit that became today’s highly regulated final product!

~The hole in the barrel used for testing aging Bourbon’s “readiness” is called the “bung”, or bung hole.

~Bourbon can me made anywhere, not just Bourbon County KY, but 95% is made here.

~To be Bourbon, Whiskey must be

~ A minimum 51% distilled from corn

~ Aged a minimum 2 years in charred White Oak Barrels

~ The barrels can be used only once

~ There can be no additives to the final product, other than water.

~For more production related information, please read my “Wicked Local” Blog

“IT’S ALL ABOUT THE IN AND OUT”