Ancient Age 90 First Tasting

I've lived my entire life within the borders of Kentucky but, I've never ventured into the world of Ancient Age.  I decided it was as good a time as any recently and so I picked up a bottle at my local liquor store that apparently has a rule that requires them to hire only the rudest people to work behind the counter.

I went with the 90 proof because, these days, 90 seems to be the bourbon standard that 80 proof once was.  It's hard to tell by this blog but, I've actually had bourbons in the past that I thought were horrible but, this one isn't one of them.  Yes, it's young, at 36 months in the barrel and that means not much complexity but, I don't always want a lot of complexity especially on a warm day.

It reminded me of Jim Beam quite a bit; that sort of clean rye forward flavor that would a great cocktail whiskey. I have a feeling I'm going to enjoy this bottle either neat or on the rocks thank you very much.

Evan Williams 1783 Small Batch

This is my second go round with Evan Williams 1783 Small Batch and I'm pleased to say, I loved it as much the second time as I did the first.  My overarching view of 1783 is that it's Evan Williams Black with just a little rounding out on the edges.  By that I mean, both are 86 proof and both are Evan Williams but, it seems the small batch barrels have been selected for their smoothness as much as their flavor profile.

I'm going to make this a relatively short post because, I'm going to get some Evan Williams Black and do a side by side taste comparison.  The 1783 is exceptional, in my opinion, and has a fantastic rye forward bourbon flavor that I really enjoy and I think a lot of bourbon enthusiasts would as well.

By the way, this 1.75 liter bottles cost me 26 bucks plus tax at the Danville, KY Liquor Barn!!!!

Wilderness Trace in Danville, KY: First Visit

Wilderness Trace is my fist excursion onto the Kentucky Bourbon Craft Tour and, as it turned out, it was a fabulous way to get introduced.  The distillery is located in an attractively understated building on Roy Arnold Avenue in Danville.  When I say "in Danville" I'm not exaggerating; it's just barely outside downtown and well within the city limits.  It's kind of neat visiting a place that's part of small town Kentucky and I hope this trend continues so we'll have a nice mix of rural and urban distilleries.

I was fortunate to be the only member of the tour conducted by the very enthusiastic Jerod Smith (who happens to be from my hometown) so I got special attention (including a taste of the latest white dog batch) and I got to pound a bung hole plug into a barrel that had just been filled as we reached the production room.

I also got to sample their Blue Heron Vodka and their rum that's aged in used Four Roses barrels.  I'm not a big vodka or rum fan but, both were pretty darn good and I wouldn't mind having either in my liquor pantry.

My takeaway was that these guys aren't going to cut corners and that they're interested in producing an excellent product.  My first visit won't be my last and I can't wait to sample the first finished bourbon product from Wilderness Trace that should arrive around four years from now.  keep up the good work guys!

Wild Turkey 101, A Revisit To a True Classic

It had been awhile since I'd made my way down Wild Turkey Way just off Dirty Bird Boulevard so, when perusing the bourbon section at Liquor Barn in Danville, my eyes were captured by the distinctive Wild Turkey logo and before I could say Jimmy Russell, I was enjoying a nice tumbler of Turkey in my study at home.

I wasn't disappointed at all with my re-acquaintance with the high octane bourbon but, I was surprised.  I wasn't disappointed because, from the first sip the robust and complex flavors were just as good as I remembered but, as the tasting came fairly close behind my initial sampling of Evan Williams 100 proof Bottled in Bond, I was surprised to find I actually liked the EWBIB better than the WT101.

Both bourbons have a similar rye forward flavor profile and both are just absolutely full of everything a bourbon should be but, the Evan Williams BIB has a distinctive earthiness

Old Blowhard and Barterhouse Kentucky Bourbon Releses from Stitzel-Weller Warehouses, The 'Orphan Barrel' Series

I've got to hand it to Diageo, they've struck when the iron is red hot.  The spirits giant came across some old barrels of bourbon that's been quietly aging in the mythical Stitzel-Weller warehouses in Kentucky for 20 to 26 years and turned them into what's sure to be the latest must have additions to many a bourbon aficionado's collection.  They even came up with the catchy phrase "orphan barrel" to let us know just how special Old Blowhard and Barterhouse really are.  Once again I have to wonder why I didn't go into the bourbon making business when I was a wee lad.

I hate to admit this but, I had no idea that any of the near mythic Stitzel-Weller warehouses still existed and, to my even greater shame, I don't know where they are.  Perhaps this is an opportunity to do some investigative reporting.

The term "Orphan Barrel" denotes that these older barrels have been somewhat overlooked when being transferred from one warehouse to another presumably when an acquisition of some sort took place or when conditions dictated they're relocation.  Given the popularity of bourbon these days, I'm surprised there are any barrels that haven't been earmarked for some kind of bourbon before now.

I read about all this in Lexington KY's Herald-Leader and was surprised to find a Diageo representative revealed the mash-bill of the whiskeys.  According to Master of Whisky, Ewan Morgan, both bourbons are made up of 86 percent corn, 8 percent barley and 6 percent rye.  I wonder if another producer might copy this recipe for a copycat release down the road?

It looks like pretty limited release runs for these bourbons but, if I manage to get a sip or two, I'll let you know.

Very Old Barton 100 Proof "Bottled in Bond" Six Year Old Bourbon

Continuing on my venture into rye heavy bourbons, VOB BIB, the "White Label" Very Old Barton, fits the bill nicely.  This 100 proof Goliath is made in Bardstown, KY where they produce the premium Ridgemont Reserve that's really a smooth and elegant whiskey that's not as expensive as most in the premium category.  I've heard, from sources that shall remain nameless, Very Old Barton Bottled in Bond is the foundation bourbon that Ridgemont is derived from.  Ridgemont is aged a couple of years longer than VOB and released at a lower proof (80 proof if I remember correctly).

I think of Ridgemont as a Mazda Miata experience; very nice but not fireworks.  VOB BIB on the other hand makes me think of someone that has a lot of attitude and a lot of muscle to back it up but can also be a heck of a lot of fun to hang out with and won't take all your money.  Yes, as always, I'm looking for a bargain and this beast might be the all time bourbon buy you can find anywhere.  I picked up a 1.75 liter bottle at the Liquor Barn in Danville, KY last week for under twenty-five American dollars and I honestly think it has more flavor and spicy goodness than a lot of bourbons I've sampled that cost two and even three times as much.

If you like a full throttle, full flavored, rye heavy bourbon that won't make you spend your mortgage money, I think you'll like the Six Year Old, Very Old Barton, Bottled in Bond.

Old Charter 8 Year Old from Buffalo Trace Distillery

I had somehow forgotten just how good this bourbon from the fine folks at Buffalo Trace Distillery in Frankfort, KY is.  I've got a pretty good memory, especially when it comes to exceptional bourbon, so I put my forgetfulness down to the amount of truly good bourbons on the market these days.

From the first sip, I recalled all the flavors that cascade out of this 80 proof gem of a whiskey.  While sipping, I took a look at Buffalo Trace's website to see what they had to say about Old Charter.  They used balance as a keyword as far as flavor's concerned but, I'm not sure I agree and I'm not saying that as a negative.  I get a good dose of rye and oak that predominates the flavor profile with a little vanilla on the finish and I absolutely love it.

Old Charter also has a 10 year old release as well as a 101 proof and I'm anxious to give both a try.

Oh yeah.  I got my 750 ml bottle for under twenty bucks at The Liquor Barn on Harrodsburgh  Road in Lexington, KY, an absolute steal for a bourbon that, in my opinion, stacks up well against Buffalo Trace's signature bourbon.

Buffalo Trace Bourbon Cream

Usually, the only things I like added to bourbon are water or ice but, I have been known to enjoy a coffee or two with a little Bailey's Irish added to it, so, when I spotted Buffalo Trace's version of a coffee kicker at the Liquor Barn in Danville, KY, I had to give it a try.

Of course, being from Kentucky, I'm partial to just about any whiskey made in my home state and I'd choose the Buffalo Trace eleven times out of ten.  I'd like to think that's an impartial opinion but, I have no way of knowing.  If I knew someone from Ireland, I'd let him or her give this one a try and see how he or she felt about it.  At any rate, if you like Bailey's you'll like this fine product from Frankfort as well.  I think the 750 ml bottle pictured cost around 20 bucks and it's 15% abv.  If the budget allows one or the other, go with a nice straight bourbon but, if you've got the means and you'd like to kick your coffee up a notch, give Buffalo Trace's Bourbon Cream a try.

Tastings: Evan Williams Bottled in Bond

I think I'd seen Evan Williams BIB before at Liquor Barn in Lexington, KY but, I really didn't feel moved to get any because it was usually on or near the bottom shelf and, for some reason, the white label didn't really appeal to me that much.  I guess there is something to be said about marketing and branding after all or, maybe I just have some deep sub conscience thing about white labels.  At  any rate, the white label appeals to me quite a lot since I actually tasted what was actually inside the bottle.

The reason I decided to try it was due, in large part, to Jason Pyle's Sour Mash Manifesto review of EWBIB I came across on Youtube.  If you're a boubon enthusiast or just getting acquainted with it, check out Jason's Sour Mash Manifesto blog as well as his wonderful Youtube reviews.  So, I owe you a drink if we should ever cross paths Jason.  Another factor that made the purchase that much easier was, it's an absolute steal at 15.99 per 750 ml and that's at a high priced liquor store; I'd guess the price at my favorite Liquor Barn would be at an even lower price point.

Well, you might be asking, how did it taste?

I must say Jason was spot on with his review.  At 100 proof it's a big, bold whiskey that has a lot of forward sweetness that's closely followed the full flavor profile that's always prominent in a good whiskey; lots of vanilla, oak char and a little earthy spiciness to top it all off.  It's got a looooong finish and it's got plenty of 100 proof heat but not enough to be off putting.  It's as if the alcohol is a part of the flavor instead of masking it as sometimes happens in a high proof bourbon.  As you can tell, I'm a fan and I plan to have this one on hand to share any friends and enthusiasts that might drop in.

This particular bourbon seems to be somewhat scarce or maybe I've overlooked it in the past.  If you run across any on your bourbon excursions,be sure and take a bottle home with you.

Tastings: Evan Williams Black 86 proof

I'm fairly positive Evan Williams is another bourbon I drank on occasion many years ago when mobile phones were still science fiction and the internet was a kind of secret military thing.  I'm also fairly certain I only drank it when it was mixed with a cola of some kind.  It still makes me a little sad that I missed all those nuances that bourbon's really all about by diluting it with something other than water or ice but, as I think of it, a bourbon and coke at a football game was pretty righteous at the time.  I am thankful, however, that with the inescapable passage of time, I've acquired some wisdom as it applies to the enjoyment of one of man's best endeavors.

My last tasting of the 86 proof wonder from Heaven Hill's stable of whiskeys was last night, a sharp cold night in the twenties.  Prior to last night's tasting, my last sampling of E.W. was at a crowded bar in Lexington last fall and it was a completely different tasting experience.  I'm becoming more and more convinced that the environment and maybe time of year in which whiskey or whisky is imbibed has a direct impact on its taste.

The drink I had in Lexington has a very earthy undertone I hadn't noticed before in Evan Williams and it was also missing in the sample I had last night as well.  Both drinks were excellent examples of an excellent bourbon but, they were definitely different.   Now the variables should be minimal because I drank both neat but, I don't remember how similar other things like what and when I had eaten before drinking.  In the future I'm going to have a more controlled lead up to drinking (like having a couple of crackers ten minutes before sampling) to see what impact different seasons of the year and different environments have on the bourbons I drink.  I'd have to think that a bourbon like Evan Williams would be a good one to use because it's been made for a long time in large quantities with the goal of uniformity.

Looks like I've got a lot of work to do.  I'll keep you updated on my progress.  

Tastings: Four Roses Small Batch

A couple of good friends and fellow bourbon lovers have been telling me of their fondness for Four Roses Small Batch and one of them went as far as to declare it his current favorite bourbon.  Whenever I hear accolades about a certain bourbon, it's only a matter of time before I give it my full attention.  When I came across a 750 ml bottle at my local drug store for an amazing special price of $24.99, I knew it was time to try it out.

As I've said before, I don't give a new to me bourbon a final grade until I try it at least twice and in at least two different times of year.  The reason I do this is, I'm becoming more and more convinced that bourbons and whiskeys taste different in different environments and different seasons.  My first taste of FRSB came in the dead of an especially crappy Kentucky winter and I think that had some effect on my interpretation.  That said, I can honestly say FRSB is a very solid bourbon especially at the price I paid but, given my friends build up it was just a little below super bourbon status but, I'm looking forward to spring to see how some warm weather and blossoms might change my attitude.  Don't get me wrong, if this is all I had to drink any time of the year, I'd be more than happy.

My brief synopsis is, it's got a great nose that's almost like a perfume aroma and it's got a fairly long finish after a good chewy mouth feel that's got elements of char under some rye spice and vanilla flavors that were just a little less complex than I was expecting.  Still, it's a fantastic bourbon for the price point.

I'm not usually into packaging all that much but, I've got to say, they really knocked it out of the park on this one.  A nice heavy glass bottle that has a raised glass four roses in the cut out part of the label and, it's all topped off with a nice big cork and wood stopper on top.  It's a masterpiece of understated class.

The label declares FRSB is a blend of four selected bourbons and it's 90 proof.  If you like bourbon you'll appreciate what's inside the bottle as well as what's on the outside.

Old Forester 86 Proof

I can't say with absolute certainty that I've actually had any Old Forester before this tasting.  In all likelihood I have but, it was probably a long tine ago and that means it was probably mixed with a cola product of some sort.  When I saw a 750ml bottle on special for $15.99 at my local Rite Aid I decided to familiarize myself with the Brown-Forman product.....and I'm glad I did.

It turns out Old Forester 86 is one assertive and complex bourbon usually found in bottles marked at twice the price.  My palate leans toward the rye end of bourbon flavor profiles and this one has a good rye and corn synergy and that's what gives it a very distinct and very bold taste.  It reminds me a little of a Jim Beam white label on steroids.  It looks like I've found a new contender for best inexpensive bourbon.

The packaging is excellent too.  The classic bottle shape and the elegantly understated label is a nice complement to the contents.

I read somewhere that Woodford Reserve is made from the honey barrels of Old Forester and the more I work my way through the bottle the more I can taste the similarity between the two.  If I put this whisky (that's how it's spelled on the label) in a Woodford bottle, I don't think many people would give it a second thought.  In other words; if you like Woodford, you're going to like Old Forester.

I can say, with some certainty, I've not experienced the "Birthday" version of Old Forester but, I keep hearing and reading a lot of good things about it so, it's only a matter of time till you see a review for it on the Bourbon Bliss blog.

I give Old Forester 86 proof a solid 89 out of a hundred rating and I highly recommend it to anyone who hasn't discovered its superior attributes.  Enjoy!

Revisiting Bourbon's from the Past: Jim Beam White Label, 80 proof

As I was perusing the bourbon section of Liquor Barn in Lexington, KY the other day, it occurred to me that though I've imbibed all the classic bourbons that have been around since before I was around, I've probably not sampled them properly, that is to say, without a cola product being involved.

Back in my misspent youth days, I hadn't developed the sophisticated palate required to enjoy bourbon neat or on the rocks but, I thought bourbon and coke was the nectar of the gods.  These days I almost shudder at the thought of mixing bourbon with anything and, with so many good premium bourbons on the market these days, I've pretty much left those classic bourbons in the lower price range behind.  During my Liquor Barn bourbon search, my eyes fell on the white label Jim Beam and I thought tasting it the way it should be would be a good idea.  As I found out, sometimes my good ideas turn out to be great ideas.

From the very first sip I was somewhat amazed at Jim Beam's clean and smooth oak and rye influenced flavors and I realized why it's one of the most popular bourbon choices on the planet.  It's by no means a complex super assertive whiskey but, that's what makes it special; it's a nice bourbon to sip when you want something simple an uncluttered.  I could also see how it's distinctive flavor would appeal to a wide range of whiskey drinkers especially those who enjoy bourbon based cocktails and the price makes it an absolute steal.

As I worked my through the bottle over the next few days, I made a mental note to have some Jim Beam on hand to enjoy myself and to use for guests who prefer their bourbon mixed in a cocktail or even, shudder, with Coke.

For folks north of 45 years of age who, like me, have moved away from your old time favorites, consider revisiting those bourbons from your younger days.  Jim Beam would be a good way to climb in the time machine and reminisce about those days when any bourbon was a new experience.

Four Roses 2011 Single Barrel Limited Edition Release Event

I was just thinking of a warm June day a couple of years ago when I was lucky enough to attend an event at Four Roses for the release of their annual limited edition single barrel bourbon.  Master distiller Jim Rutledge spoke about his approach to making bourbon that basically consists of paying attention to quality and not screwing anything up.  He also took questions from those in attendance and when I asked him if he ever thought of trying a bourbon that's finished in another kind of barrel that once contained wine or some other spirit and he answered with an unqualified no that edged toward disgust at the very thought of messing with bourbon's basic formulation.  He did say, in response to another question, that he would love to develop a straight rye whiskey but he didn't think the release would happen in his lifetime.  Well, here's hoping Jim lives a lot longer because he's a great guy and I'd love to sample his rye whiskey effort.

Anyhow, when we got around to tasting the limited edition, I completely forgot it was at barrel strength (somewhere around 120 proof if I remember correctly) and when I took a pretty good slug neat it nearly took my breath away and definitely cleared my sinuses that had been acting up.  There was plenty of heat but, what I really remember is the fascinating rye dominate flavor that seemed to just last forever on the palate.  Their was plenty of complexity of the usual good bourbon flavors like vanilla and char but nothing seemed to be fighting against anything else even though everything was pretty aggressive due to the concentration of the barrel strength and their was definitely a nice woody theme that I just absolutely love in high strength bourbons.

As you can tell, I was smitten and I'm still mad about not picking up a bottle before leaving.  If you have the good fortune of coming across a bottle somewhere and your a hardcore bourbon person I highly recommend you buy it.

Tastings: Very Old Barton 86 Proof

I've become a huge fan of Barton's bourbon releases over the past half dozen or so years.  They produce no fewer than four different proof statements of their tried and true Very Old Barton brand and their Ridgemont Reserve is a solid premium whiskey too.  When it comes to quality at the lower end of the price range though, it's hard to beat the VOB bourbons.  I picked up the 1.75 liter 86 proof that I used for this tasting for under 20 bucks at Liquor Barn in Lexington a few weeks back.  I hope they can keep the prices of the wonderful line down in the bargain basement, especially since bourbon in general just keeps getting more and more popular.  The price is even more impressive when you consider this is a six year old bourbon.

As far as the taste goes, the 86 proof is just a good solid bourbon with complex flavors you'd expect to find in bourbons toward the premium end.  There's a good hit of corn sweetness on the front end with some rye that sneaks through toward the finish.  I've heard of a study that stated scotch whisky picks up flavor characteristics from the environment it's tasted in and, before I ever heard this study, a friend and I had some VOB 86 as we sauntered along a creek behind his house on a hot summer's day a couple of years ago.  We both commented on the incredible vanilla finish we both experienced along with an overall woodier aspect to the flavor.  The bourbon just tasted incredible and I'm hoping we can duplicate the experience when the weather warms up again and, we may have to try some different bourbons to see what effect the great outdoors has on them as well.

Anyway, as you can tell, I'm over the moon about this bourbon.  I give it high marks for flavor and finish and the value as far as the price point is concerned is unbelievable.  If you like bourbon and don't want to spend a fortune, this one fills the need very well.

I've also had the pleasure of sampling the other proofs of VOB and the 90 and 100 proof releases are nothing short of spectacular and, though a bit more expensive than the 86 proof, they're still very reasonably priced.  The 80 proof is more in the budget bourbon category.  It's not terrible but, it's not aged for six years and it's really better suited for cocktail mixing than for enjoying straight.  In a pinch, it's drinkable with water or on the rocks though.

Tastings: Woodford Reserve Double Oaked

I finally got around to pulling the cork on a bottle of Woodford Reserve Double Oaked I got as a Christmas present and from the first sip I knew it was one of the most distinctive bourbons I've had the pleasure of drinking.  I'm not saying it's the best or even necessarily my cup of tea but, I'm not saying I wouldn't mind having a bottle of it in my liquor cabinet either.

When I say it's distinctive I mean it really has a flavor profile that puts it in a different category as far as bourbon is concerned.  The bourbon's unique flavor is a result of a second aging in a new white oak barrel that was heavily toasted before it was charred.  This toasting, which I suppose is done with a less intense flame than the charring, allows more release of the oak's natural sugars and it shows up in a big way in the finished product.

The packaging, as with all Woodford Reserve products, is impeccable.  The bottle is the same as the original Distiller's Select but with a bronze colored wrap around label and matching top.  The cork stopper is also like the original and a nice touch for a premium bourbon.  My bottle was a 750ml at 90.4 proof.  There was no batch or bottle number like the original possibly due to the second aging.  My bottle also came with a tag on the neck that had a brief explanation of the different aging process from the master distiller.

When I started my tasting by sniffing out the nose of the whiskey their was no mistaking the extra sweetness and I would venture to say WRDO has to be one of the most easily identifiable bourbons just by it's uniquely floral aroma alone.  As always, when sampling a new bourbon, my first glass was poured neat at it's full 90.4 proof strength.  Right away I picked up a wave of sweet candy that seemed to be wrapped in oak and then a nice long finish of fading sweetness followed by more wood and rye.  I then sampled the product on the rocks, my usual way of drinking whiskey - don't shoot me - and I found that once the ice started melting, more of the woody part of the flavor profile would start to dominate.  I have to say, this is one interesting bourbon that goes through a big flavor spectrum depending on the amount of water to whiskey ratio there is in the glass.  I know all bourbons do that to an extent but this one is almost at the Dr. Hyde, Mr. Jekyll level.  At any rate, this is a quality, well made bourbon that should be enjoyed neat, with water or on the rocks.  Under no circumstances should it be mixed with anything.

I give master distiller Chris Mullins high marks for coming up with such a different kind of bourbon and I would grade the bourbon itself toward the top of the scale.  For me, it's not a go to bourbon but a lot of folks are going to like this one and if someone wanted to buy me a glass I'd be more than happy to accept.

Jim Beam Acquired by Japan's Suntory

A true sign of the times as Japan's Suntory moves into the American bourbon market in a big way.  Look for more acquisitions over the next few months as bourbon continues to grow in global popularity.  The next wave could be some of the smaller craft bourbon distilleries popping up all over Kentucky and other parts of the United States.  Who knows who will own who when all is said and done.  Britain's Diageo is certainly sitting on enough cash to take in a few more bourbon producers and Italy's Gruppo Campari could be looking to add to its Wild Turkey holdings.  As a Kentuckian, I can's say I like our bourbon producers being bought up by foreigners but, as we all know, money talks.  It's Suntory time everybody!

Bardstown, KY: Bourbon Central

Stephen Pinder, Yahoo Contributor Network
Jul 13, 2013 "Share your voice on Yahoo websites. Start Here."

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If you're looking to start your exploration of Kentucky's bourbon distilleries, Bardstown, KY is a great place to start. Within the city limits you can visit The Kentucky Bourbon Heritage Center at Heaven Hill, Willet and Barton's 1792. If you want to go slightly further afield, Maker's Mark and Jim Beam are within a 15-mile radius of downtown.

The Kentucky Bourbon Center serves as the starting and end points for a tour of Heaven Hill and also features a barrel shaped tasting room where you can sample some of the distilleries varied bourbons at the end of the tour. You can also find some harder to find bourbons like Parker's Select and Elijah Craig Single Barrel.

Just across the road from Heaven Hill is Willett, a small boutique distillery that makes the premium brands Rowan's Creek, Noah's Mill and Willet's Pot Still Reserve. Willett is also a member of the newly established Kentucky Bourbon Craft Tour.

Just across town is Barton's 1792 where they make the premium 1792 Ridgemont Reserve bourbon. They also make the popular Very Old Barton in 80, 86, 90, and 100 proof versions. The distillery was started by Thomas Moore in 1879 and they still draw water from the same springs used by the founder over a century ago.

Nestled in a quiet hollow just fifteen miles south in Loretto is Maker's Mark where you can dip your own bottle in the iconic red wax that runs down the neck of their namesake bourbon. Not long ago, the distillery doubled their bourbon brands when they added Maker's 46 that's produced by adding charred oak staves during the aging cycle to give it an added flavor dimension.

Go 15 miles northwest of Bardstown to Clermont and you're bound to find the sprawling grounds of the Jim Beam distillery. Just last year, they opened the three level American Stillhouse visitor center and also made the entire distillery much more visitor friendly. This is where they make the very popular Jim Beam bourbon as well as the premium Knob Creek, Baker's and Booker's brands.

They also came up with the very interesting Mash House, a micro distillery within a distillery that is designed to produce only one barrel at a time to give visitors a more interactive experience in bourbon making.

If you decide to stay in Bardstown, consider The Jailer's Inn, once the actual Nelson County jail that's been converted to a downtown bed and breakfast. For great food and bourbon try The Rickhouse where you can choose from over 130 different bourbons from their well stocked bar that you might wish to pair with one of their bourbon marinated steaks.

While you're in town you can also check out the Oscar Getz Museum of Whiskey History and My Old Kentucky Home that inspired the Stephen Foster ballad. If you visit in September, you can take in the Kentucky Bourbon Festival, a weeklong celebration of all things bourbon.

Published by Stephen Pinder

Stephen loves travel and travel writing. He also enjoys sports and golf with old friends and new ones he meets on the road.  View profile

• How to Make a Lamp Out of a Glass 

Louisville's Downtown Bourbon Bars

Stephen Pinder, Yahoo Contributor Network
Jul 21, 2013 "Share your voice on Yahoo websites. Start Here."

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If you're only in town for a short time, visiting all 19 of the bars and restaurants on Louisville's Urban Bourbon Trail could be a bit daunting. For those working or just visiting the downtown area, here are a half dozen of those bars, and they're all within a few blocks of each other. Whiskey lovers will be pleased to learn that all the Urban Bourbon member bars have between 50 and 150 different bourbons to choose from.

The Old Seelbach Bar, 500 S. 4^th Street

This is the place to be if you like the idea of comfortable chairs and an ambiance that takes you back to another time while you sip your bourbon. This is the place that served as a backdrop in F. Scott Fitzgerald's novel and a hangout for none other than Scarface himself, Al Capone. www.seelbachhilton.com

Maker's Mark Bourbon House and Lounge, 446 S. 4^th Street

Just a few steps away is a place that takes its name from one of Kentucky's best known distilleries but they serve a lot more bourbons than Maker's Mark at their oak bar that measures over 50 feet. The bar is also part of 4^th Street Live, Louisville's downtown shopping and live entertainment complex where something's always happening. www.makerslounge.com

Jockey Silks Bourbon Bar, 140 N. 4^th Street

Tucked inside the sprawling Galt House Hotel, Jockey Silks feels like a hideout from the hustle and bustle of city life. As the name indicates, there is a thoroughbred racing atmosphere where you can pick from their 120 bourbon selections. www.galthouse.com

Bristol Bar and Grille, 614 W. Main Street

A longtime Louisville foodie favorite, Bristol's bourbon list gives the age and proof of each individual bourbon and breaks them all down into categories like small batch and single barrel. The restaurants extensive and award winning menu has something for everyone. www.bristolbarandgrille.com

Proof on Main, 702 Main Street

If you want that truly one-of-a-kind experience, just look for the red penguins on the façade and the huge chandelier that hovers over the sidewalk just outside the entrance of the 21c Museum Hotel. Proof on Main's is the hotel's restaurant with a decidedly modern art ambiance and Proof Bar is where you might find some elusive Pappy Van Winkle bourbon. www.proofonmain.com

Doing the Hard Hat Tour at Buffalo Trace Distillery

It's Where They Make Pappy Van Winkle

Stephen Pinder, Yahoo Contributor Network
Oct 9, 2013 "Share your voice on Yahoo websites. Start Here."

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The Tour

At the beginning of the tour our guide/folklorist Bob Gates told us a little about the history of Buffalo Trace Distillery and some of the basics of making bourbon. He explained that the distillery is the longest continually operating distillery in the United States and that it got its name because the current site in the State Capital Frankfort, KY was once part of a major bison migrating trail.

He also gave the group of 20 or so a brief rundown on what is requires for whiskey to be called bourbon. Bourbon must be at least 51 percent corn and any other added grains must be varying proportions of wheat, barley and/or rye. Bourbon must be aged in new oak barrels that have been charred or "toasted" on the inside. The aging whiskey moves through the char layer and imparts the unique flavors and colorings associated with bourbon. Bourbon must be aged at least two years and straight bourbon must be aged at least four years. If there is an age stated on the bottle it must be the age of the youngest bourbon if it was blended from different aged barrels. Bourbon can only consist of the chosen grains, yeast and water, no flavor or color additives are allowed.

The Process

You might think of bourbon production as a quiet and leisurely endeavor; oak barrels full of whiskey serenely aging through the changing seasons in a remote warehouse surrounded by chirping birds all in the middle of the beautiful rolling countryside of central Kentucky. That's part of the process, a part that takes up quite a few years to achieve a quality bourbon, but the steps leading up to that part are all about noise and movement.

Bob took us through the entire process from a truck unloading corn, through the guts of the distillery where the grains get cooked and blended to the huge fermentation vats where the combination of grains and yeast slowly bubble into alcohol to the column stills where the distillation takes place and ends up as the clear "white dog" that's pretty much the modern equivalent of "white lightning" from days gone by.

While in the distillation area, Bob drew a glass of the pristine looking whiskey and poured a bit in our hands. He had us to rub it into our hands and to note the different aromas as the alcohol evaporated. There's a strong smell of tequila at first followed by the more subtle notes of corn and yeast.

The Finish

After a visit to the large on site aging warehouse we followed Bob to the tasting room where we enjoyed a few sips of Buffalo Trace and the premium Eagle Rare and capped off with a sampling of their Bourbon Cream.

The tour takes about an hour and there is some climbing involved. Both the tour and tasting are complimentary. Oddly enough, a hard hat isn't worn when taking the Hard Hat Tour but it's a great way to learn about bourbon. I also found that Pappy Van Winkle comes from the best rated or "honey barrels" of W.L. Weller.

Published by Stephen Pinder

Stephen loves travel and travel writing. He also enjoys sports and golf with old friends and new ones he meets on the road.  View profile

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Bourbon 101

All You Need to Know About America's Native Spirit

Stephen Pinder, Yahoo Contributor Network
Nov 20, 2013 "Share your voice on Yahoo websites. Start Here."

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As bourbon's global popularity remains on the upswing folks new to bourbon drinking want to learn a little more about America's native spirit. Here are some of the definitions of what bourbon is all about.

If you'd like to learn more about how and where bourbon is made you should check out the Kentucky Bourbon Trail made up of eight of Kentucky's large distilleries or the Kentucky Bourbon Craft Tourmade up of seven smaller craft distilleries. The Urban Bourbon Trail is made up of some of Louisville's finest restaurants where you can sample some of the world's best bourbon close to where it's made.

Some of Bourbon's Legal Requirements

Law requires bourbon to be made from a grain mixture that's at least 51% Corn.

Bourbon must be aged in new charred oak barrels. To be called straight bourbon it must be aged for at least two years in a new charred oak barrel.

If the age of the bourbon in stated on the bottle label it must be the age of the youngest bourbon in the bottle.

Bourbon vs Whiskey

All bourbon is whiskey but not all whiskey/whisky is bourbon. There are several brands of American and Canadian Whiskeys that differ from bourbon in both taste and method of production.

Proof

A bourbon's proof is another way of stating its alcohol content. A 100 proof bourbon is 50% alcohol, an 80 proof bourbon contains 40% alcohol.

Bottled in Bond

A bourbon labeled bottled in bond must be 100 proof and bottled at the same place it was aged.

Master Distiller

A distillery's master distiller oversees the production of the distillery's bourbons and is responsible for the quality and consistency of the end product.

Mash Bill

A bourbon's mash bill is a recipe of individual grains that are distilled into a particular bourbon.

Mash/Sour Mash

The mash is the combination of the cooked grains and yeast that typically ferments in a large vat.

Sour Mash is the method of fermentation that uses a small portion of the previous mash to insure consistency of taste.

Single Barrel

A single barrel bourbon has been bottled from one individual barrel chosen for its outstanding flavor profile by the master distiller. Most bourbons are blended from a combination of barrels to insure a consistent flavor but a single barrel bourbon will more than likely differ in taste from year to year and barrel to barrel.

Small Batch

Small batch bourbons are blended from a small handpicked group of barrels chosen by the master distiller.

Kentucky's Bourbon Frenzy

Stephen Pinder, Yahoo Contributor Network
Nov 21, 2013 "Share your voice on Yahoo websites. Start Here."

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As bourbon's worldwide popularity continues its meteoric rise, Kentucky distilleries are expanding to make the visitor experience even better.

 

Four Roses

This unique distillery, tucked away on a scenic country road just south of Lawrenceburg, recently opened a brand new visitor center where tours of the facilities originate. The center also sells FourRoses bourbons from their popular "yellow label" to premium small batch and single barrel offerings.

Wild Turkey

Just north and east of Lawrenceburg, Wild Turkey also recently opened a large new visitor center high on a bluff overlooking the Kentucky River making its way through the beautiful countryside. You can buy a bottle of Forgiven, one on the most talked about blends of rye and bourbon created by the fortunate accident of a distillery worker.

Woodford Reserve

This distillery, laid out on some beautiful property in the midst of horse farms, is expanding production by adding more tall copper pot stills and increasing warehouse capacity. They recently started producing a "double oaked" version of their bourbon that includes aging in an additional barrel before bottling. Woodford Reserve is also planning a rejuvenation of their visitor center.

Jim Beam

This large distillery in Clermont recently opened the Jim Beam American Stillhouse that functions as a visitor center and gift shop.

The Evan Williams Experience

Now you can experience the Kentucky Bourbon Trail in downtown Louisville. The Evan Williams Bourbon Experience in now part of the rejuvenated Whiskey Row section of downtown where you can experience a working artisanal distillery actually making bourbon. Tours conclude with a tasting and the gift shop offer an array of Evan Williams bourbons like the small batch Evan Williams 1783 bourbon.

The Urban Bourbon Trail

The Urban Bourbon Trail is made up of over 25 bars and restaurants around Louisville that serve between 50-150 varieties of bourbon. If you want to experience the more traditional side of Louisville you can visit the Old Seelbach Bar. On the more modern end of the spectrum is Proof on Main part of the 21c downtown hotel.

The Kentucky Bourbon Craft Tour

Seven smaller boutique distilleries make up the Kentucky Bourbon Craft Tour and they spread beyond the traditional central Kentucky bourbon producing area. Old Pogue is located in Maysville, Barrel House is in Lexington, Corsair is in Bowling Green, M.B. Roland is in Pembroke, Limestone Branch is in Lebanon, Silver Trail is in Hardin and Willett Distillery is in Bardstown.

Experimental Bourbon

Kentucky's Whiskey Makers Are Shaking Things Up

Stephen Pinder, Yahoo Contributor Network
Nov 29, 2013 "Share your voice on Yahoo websites. Start Here."

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For decades, the bourbon industry was not very progressive when it came to changing how they made their particular style of whiskey. There would be the occasional tweaking of the grain recipe or the length of the aging process but that was about as far as it ever went. These days, some master distillers are on a quest to find new ways of making their bourbons taste unique and hopefully make them irresistible to the ever growing crowd of bourbon lovers around the world.

Buffalo Trace

Buffalo Trace distillery in Frankfort, KY recently unveiled its brand new Warehouse X that was inspired by, of all things, a tornado.

Back in 2006 high winds tore off part of the roof and walls of the distillery's Warehouse C. The barrels of aging bourbon that were left exposed by the storm ended up with a very distinctive flavor profile that ended up in the very sought after 2012 release of E.H. Taylor Jr. Warehouse C Tornado Surviving Bourbon. The enriched flavor of the bourbon from the exposed barrels gave master distiller Harlen Wheatly the idea to experiment with the elements inside a climate and light controlled warehouse. It's hoped that by manipulating light exposure, humidity and airflow the bourbon will take on that extra element of flavor like the original "tornado bourbon" release.

Buffalo Trace also launched the Single Oak Project where barrels are made from selected oak trees and then charring the inside of different barrels to various degrees of intensity. There are also periodic small batch releases from their Experimental Collection of whiskeys aged in woods other than oak and an evolving grain recipe.

Woodford Reserve

Woodford Reserve's master distiller Chris Morris has been one of the pioneers of whiskey experimentation. One of his latest endeavors is the Woodford Reserve Double Oaked Bourbon made by using an additional lightly toasted barrel during part of the aging process. The bourbon ends up with a very full and distinctive flavor that's a bit sweeter than their very popular Distiller's Select Bourbon.

Blank has also released some different interpretations of rye whiskey that have been well received and he continues to experiment with different grains in his bourbon mash bills.

Maker's Mark

After decades of producing only one bourbon, the folks at Maker's released Maker's 46 that turned out to be a big hit for the distiller. Seared French oak planks are added to the original bourbon for a portion of the aging process thereby creating a more complex flavored bourbon.