Living Well 60+ January-February 2014
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JAN/FEB 2 0 1 4<br />
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More than an industry, bourbon is a<br />
culture, a history and a heritage built by<br />
generations of Kentuckians.<br />
The Bourbon Trail<br />
Leads All to Kentucky<br />
Signature libation is a proud part<br />
of state’s history<br />
by Thomas W.<br />
Miller Ph.D.<br />
ABPP, Staff Writer<br />
Bourbon whiskey<br />
is an integral part<br />
of Kentucky history. Bourbon<br />
distilling probably arrived in the<br />
state when Scottish, Scots-Irish<br />
and other settlers began to farm<br />
Kentucky fields in the late 18th<br />
century. Their distilleries created a<br />
unique spirit that became known as<br />
bourbon in the early 19th century<br />
due to its historical association with<br />
the geographic area known as Old<br />
Bourbon country, which itself was<br />
named after the French royal house<br />
of Bourbon.<br />
History and Tradition<br />
James Crow and Jason Amburgey<br />
are credited with developing the<br />
process referred to as sour mash.<br />
This process utilized fermentation.<br />
Sour mashing mixed wet solids<br />
strained from a previous batch<br />
of fermented mash, which still<br />
contained live yeast. Spent mash is<br />
known as spent beer, distillers’ spent<br />
grain and stillage. It is also called<br />
slop or feed mash because it is used<br />
as animal feed. The acid introduced<br />
by using the sour mash controls the<br />
growth of bacteria that could taint<br />
the whiskey. It creates a proper pH<br />
balance for the yeast to work. Since<br />
around 2005, all straight bourbons<br />
use a sour-mash process. Crow and<br />
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Amburgey developed this refinement<br />
while working at the Old<br />
Oscar Pepper Distillery, now the<br />
Woodford Reserve Distillery in<br />
Woodford County.<br />
Kentucky’s Bourbon<br />
Trail<br />
The unique nature of bourbon can<br />
be derived from the iron-free water<br />
used in the distillation process.<br />
Since 95 percent of this corn-based,<br />
barrel-aged, caramel-colored<br />
sipping icon is distilled, aged and<br />
bottled right here in Kentucky’s<br />
bourbon country, it’s big business<br />
for the Bluegrass State. But more<br />
than an industry, bourbon is a culture,<br />
a history and a heritage built by<br />
generations of Kentuckians.<br />
The legendary Kentucky Bourbon<br />
Trail that winds through the heart of<br />
bourbon country features some of<br />
the Commonwealth’s top distilleries,<br />
including Maker’s Mark, Jim<br />
Beam and Woodford Reserve. The<br />
Urban Bourbon Trail in Louisville<br />
features bourbon bars, each of<br />
which is required to serve at least<br />
50 different kinds of bourbon and<br />
hold at least one bourbon-related<br />
event each month of the year. Most<br />
of these establishments also have<br />
bourbon-related food dishes on<br />
their menus.<br />
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Bourbon Distilleries<br />
Operating in Kentucky<br />
Here is a listing of some<br />
distilleries that are in<br />
operation in Kentucky. Many<br />
of them offer tours. Visit the<br />
distilleries’ Web sites for<br />
more information.<br />
• Barrel House Distilling<br />
Company<br />
• Barton Distillery<br />
• Bernheim Distillery<br />
• Boulevard Distillery<br />
• Buffalo Trace Distillery<br />
• Bulleit Distilling Company<br />
• Charles Medley Distillery<br />
• Clarke’s Distilling<br />
Company<br />
• Corsair Artisan Distillery<br />
• Early Times Distillery<br />
• Four Roses Distillery<br />
• Heaven Hill Distillery<br />
• Jamieson Distillery<br />
• Jim Beam Distillery<br />
• Josiah Thedford & Sons<br />
• Kentucky Bourbon<br />
Distillers, Ltd.<br />
• Maker’s Mark Distillery<br />
• McLain & Kyne Distillery<br />
• Old Rip Van Winkle<br />
• Small Batch Distillery<br />
• The Old Pogue Distillery<br />
• The Woodford Reserve<br />
Distillery
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