All Roads Lead to Bourbon Country


Yesterday Steven and I went with some friends down to Frankfort, Ky to the Buffalo Trace Distillery to have a tour.  They make about 14 different bourbons including Buffalo Trace, Eagle Rare (the bourbon of choice here on Payne Street), George T. Stagg,  Blantons, and Pappy Van Winkle just to name a few.  As most of you know, I am a bourbon girl and absolutely love anything to do with good liquor in general, especially one made in my back yard, so to speak.  The tour was a great way to get a little more info and appreciation on a process that I hold a dear part of my state's heritage.  Kentucky is famous for making bourbon, although we are not the only state that makes it.  There are a few other distilleries in the state, but I am a big fan of the Buffalo Trace products and wanted to see the place a little better. 

There are a few stipulations to a whisky being called bourbon.  One is a corn mash of at least 51%, two is no artificial colors or flavors added to the mash, three is it must be aged no less than four years in virgin, charred, white oak barrels, and four it must not be entered into the barrel at no more than 125 proof.  Now I happen to believe that what makes bourbon so good in Kentucky is the limestone water here.  We have lots and lots of limestone and all the water runs over it, making it good for bourbon making.  Several others will agree on that point.  I will also tell you that it is the history of that whisky that also makes it so good.  When I sip on a good bourbon, I actually feel more a part of the heritage and long line of commitment to master distilling that has gone into making and aging good bourbon than if I am drinking something else.  Bourbon is a patient drink.  You can't distill it and sell it in a week or two.  It is years and years of aging and mellowing and the liquor moving in and out of that wood during all of our seasons here that make it what it is.  And the more years in that barrel, the better it is.  I appreciate that kind of patience in anything.  Yankees will tell you they can make it as well as we can, and I will tell them they are just crazy and need to come on down to discuss the point further over some Pappy Van Winkle.


Today is Halloween and it is a big party day for us.  My sis lives on THE Halloween street here in Louisville.  Hillcrest Avenue has been known as the Halloween street for years.  Pretty much every house goes all out every year.  Like animated stuff in the yard all out.  The realtor actually told them this when they bought the house.  Full disclosure and all.  We will be over there most of the afternoon and evening and hand out over 10,000 pieces of candy (actual number, not an exaggeration) only giving one piece of candy at a time.  Yep, it's that insane.  The adults all eat chili and drink and watch the teenagers hand out candy and make fun of all of the grown ass hookers still trick or treating.  You know the ones.  Hooker waitress, hooker Tinkerbell, hooker vampire.  Good times. 


In honor of the day and events planned, I made popcorn balls this morning.  Fun stuff and super easy.  It's the Rice Krispie treat recipe, but you add plain popcorn instead of Rice Krispies, some M & M's or Reese's Pieces and then roll them into balls.

Tonight will be a good time and the event that says goodbye to the early fall and hello to the holiday season.  I can't believe how fast it is going.  November is tomorrow.  Thanksgiving is just a few weeks away and then Christmas.  It seems like I was just putting in tomato plants yesterday.  I hope everyone has a great Halloween!


  

 


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