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Find America’s native spirit where bourbon was bomThe pretty “Bluegrass Country” around Lexington, Ky„ rests as easy on the palate as it does on the eye. Here you’ll find velvet-smooth aged bourbon and local favorites such as fiied green tomatoes, spoon bread and Kentucky hot brown sandwiches (cheese, bacon and sliced turkey on toast with a Momay sauce). Bourbon also isused to makedelicious chocolates, refreshing mint juleps and a sauce that is drizzled over bread pudding. Bourbon is America’s only native spirit and around 95 percent of it comes from in Kentucky. Tours of distilleries around Lexington come with a generous splash of history, such as the fact that early distillers included Wattie Boone, a relative of the famous Daniel. He employed one Thomas Lincoln and reportedly predicted that his worker’s son, Abe, was “bound to make a great man, no matter what trade he follows,” adding: “If he goes into the whiskey business, he’ll be the best distiller in the land.” Instead, of course, Abe became a pretty good country lawyer and perhaps the most effective politician in the land.Kentucky: second of two partstaining at least 51 percent com.Buffalo Trace Distillery sits on the banks of the Kentucky River near the site of an ancient buffalo crossing. A working distillery has operated at this site since 1787. In 1984, Buffalo Trace became the first distillery to bottle the singlebarrel bourbons — whiskey drawn only from one carefully selected barrel — that connoisseurs prize.Bourbon is aged in this distillery’s century-old brick warehouses where the temperatures allow natural cooling and warming according to nature’s timetable, and where the very best bourbon comes from the middle floors that experience the greatest temperature changes throughout the year. You’ll learn that after distilling, bourbon is clear, resembling vodka, and that it acquires its amber hue as it ages in virgin, white-oak barrels that have been charred on the inside. You’ll also discover that for each year of aging about 3 percent of the bourbon in a barrel is lost to evaporation or to leaching into the barrel itself. The bourbon that disappears is known as the “angel’s share.”Buffalo Trace tries to keep that share to a minimum and is the lastdistillerv to emDlov “leak hunters”MikeMichaelsonAround the Midwest
Newspaper Details
Arlington Heights Daily Herald Suburban Chicago
Arlington Heights, Illinois, US
Sun, Oct 08, 2000
Page 391
Full Page
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USA 03 Jan 2021
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