CONTENTS Nov./Dec. 2017
16
Homemade holiday cheer Decorate your front door with a do-it-yourself wreath. by
ROBIN HART
22
In good spirits
Wilderness Trail Distillery has made a science out of bourbon production. by
BOBBIE CURD
Also in this issue: American Greetings celebrates 50 years in Danville p.21 IN EVERY ISSUE Publisher’s Letter p.4
The Beer Carrier p.8
Photo Contest p.40
Where Am I? p.5
Danville Cooks p.10
The Scene p.42
Librarian’s Nook p.6
#Throwback p.38
Danville Gives Back p.50
On the cover: A homemade wreath decorates the front door of Sarah Wiltsee’s home. — Photo by Robin Hart
On this page: Shane Baker and Pat Heist walking through their main distilling area at Wilderness Trail Distillery.— Photo by Ben Kleppinger
Opposite: Candles are lit on a giant wreath at
Stith Funeral Home last December. Every year, the funeral home hosts a wreath lighting at Christmastime for anyone who has lost a loved one.
November/December 2017
g
3
Publisher’s Letter
Is it Christmastime already?
I
t’s an old cliché that time flies by the older you get, but it is true. It seems like we were just enjoying summer, and now we’re getting ready for Thanksgiving and Christmas. Like many of you, I’m getting ready for the holiday season, and I can’t wait to spend some time with my family and friends. Before all the parties and family get-togethers begin, take a deep breath, relax and prepare yourself for the greatest time of the year. To inspire some of you preparing for the holidays, we have a great do-it-yourself project that will help spruce up your home. My friend, Sarah Wiltsee, gives you five simple steps to create an amazing wreath for any door. Our feature story this month focuses on Danville’s own distillery. Wilderness Trail has come a long way in a short time, and based on the growth and success so far, it’s hard to imagine how far Shane Baker and Pat Heist can take their company. As they prepare for their first bourbon release in the spring, we took the opportunity to tour their facility and talk with them about the process so far and what their plans are for the future. If you haven’t had the chance to visit their operation, please take some time to do so. You will not be disappointed and I think you will be truly amazed that something like this is right here in Danville. To go along with our holiday theme, we have several local recipes that you must try. We appreciate everyone who sent
4
g
Danville Living
in their favorite recipes, and it was hard to narrow down the list to a few, but I think you will find the ones we chose all very tasty and delightful. If cooking is not your thing, we have some excellent recommendations of books to choose from to help you relax. My favorite would be the “Letters to Santa Claus.” As someone who loves Christmas and still believes in the magic of Santa, I can’t wait to read this book. Speaking of old St. Nick himself, this issue we decided to ask several youngat-heart residents about their favorite Christmas memory. I’m sure many of you will relate to their answers, and it will stir up thoughts of your favorite memory as well. Our #Throwback feature this issue focuses on the community of Parksville, which has a very storied past. We hope you enjoy learning about it. With so many social activities happening this fall, it was easy for us to collect photos for The Scene. Please be sure to check out this section — you just might find a photo of yourself or your family. As always, we continue to be amazed by your support of our magazine and we hope each and every one of you have a safe and wonderful Thanksgiving and a very blessed Christmas. — Larry Hensley, Publisher, Danville Living
Where am I?
Danville is jam-packed with unique and interesting places, many of which are well-known, but many others of which it might take a keen eye to spot. Do you recognize this photo from around town? See if you can guess where it’s at. The answer is on page 51.
PUBLISHER - Larry Hensley larry.hensley@danvillelivingmagazine.com
EDITOR - Ben Kleppinger ben.kleppinger@danvillelivingmagazine.com
CONTRIBUTORS David Carrier, James Morris, Kirk Schlea
Bonnie Kolasa
ADVERTISING Manager - Carrie Shields
CREATIVE DIRECTOR -Andy Mooney andy.mooney@danvillelivingmagazine.com
EDITORIAL Bobbie Curd
bobbie.curd@danvillelivingmagazine.com
Robin Hart
Laurinda Bond
laurinda.bond@danvillelivingmagazine.com
carrie.shields@danvillelivingmagazine.com
bonnie.kolasa@danvillelivingmagazine.com
Brenda Townes
brenda.townes@danvillelivingmagazine.com
Lee Smith lee.smith@danvillelivingmagazine.com
Melanie Tackett melanie.tackett@danvillelivingmagazine.com
On the web:
www.danvillelivingmagazine.com
On Facebook:
www.facebook.com/danvillelivingmagazine
To subscribe:
robin.hart@danvillelivingmagazine.com
CUSTOMER SERVICE
call (859) 236-2551
Manager - Candi Campbell
Kendra Peek
candi.campbell@danvillelivingmagazine.com
Danville Living Magazine 330 S. Fourth St. Danville, KY 40422
kendra.peek@danvillelivingmagazine.com
November/December 2017
g
5
Librarian’s Nook
Check this out s fall comes to an end and winter arrives, the librarians at the Boyle County Public Library have some great suggested winter reads, all of which are available to check out from the library.
JUVENILE FICTION The Toymaker’s Apprentice By Sherri Smith
From the School Library Journal: Part “Nutcracker” with a dash of “Pinocchio,” this middle-grade debut by young-adult author Sherri Smith is an absorbing tale of adventure, invention, family loyalty and sly humor. Stefan Drosselmeyer and his father, a master toymaker, are in their home in Nuremberg grieving the recent loss of Stefan’s mother. Enter flamboyant cousin Christian Drosselmeyer, who involves them in a perilous quest.
Greenglass House By Kate Milford
From the School Library Journal: “Greenglass House” is the kind of ancient, creaky home in which a gothic horror story might be set, and the plot in Milford’s latest seems to be headed that way, at least at first. Milo has just finished his homework and is looking forward to the quiet time over Christmas break, when the inn for smugglers his adopted parents run is usually deserted. But in the midst of a howling blizzard, an odd assortment of visitors with secretive purposes seemingly related to the history of the building shows up at the inn.
6
g
Danville Living
May B By Caroline Starr Rose
From Booklist: Furious that Ma and Pa have sent her out to work for the money they need, May Betts, 11, finds herself in a small, sod homestead on the western Kansas prairie in the late 1870s, 15 miles away from home, caring for a new, unsettled young bride, who is just a few years older than May. When the bride takes off, her husband leaves to find her, and May is all alone — frightened, furious, abandoned. Can she survive the five months until her parents come to collect her at Christmas?
ADULT FICTION Holidays on Ice By David Sedaris
From Publisher’s Weekly: For those dreading the holiday season, bestseller Sedaris (When You Are Engulfed in Flames) makes life a little easier with this re-release of his uproarious essay collection, newly expanded from the original 1997 edition. Sedaris gets the most mileage out of Christmas, from his stint as a Macy’s elf in “Santaland Diaries,” to comparing American and Dutch holiday traditions in “Six to Eight Black Men.”
Mistletoe Collection By Richard Paul Evans
From Amazon: From “the king of Christmas fiction” (The New York Times), a complete set of bestselling author Richard Paul Evans’ three novels in the bestselling Mistletoe Collection: “The Mistletoe Promise,” “The Mistletoe Inn,” and “The Mistletoe Secret.”
Letters to Santa Claus By The Elves
From Amazon: Containing more than 250 actual letters and envelopes from the naughty and nice reaching back to the 1930s, this moving book will touch readers’ hearts and bring back memories of a time in our lives when the man with a white beard and a red suit held out the hope that our wishes might come true.
NON FICTION Two-Hour Christmas Crafts:
200 Inspirational Decorating Ideas to Celebrate the Season
Southern Living Big Book of Christmas Edited by Rebecca Brennan
By Michele Thompson
November/December 2017
g
7
The Beer Carrier
Spooky suds and dessert beer
I
I’m not a huge fan of Halloween. I’m too old, I have no kids, and I’m a big scaredy cat when it comes to watching horror movies. Still, last month I thought I might try to get in the spirit by seeking out some thematically apropos beer for the occasion — suds that might invoke visions of ghouls and goblins and things that go bump in the night.
8
g
Danville Living
Zombie Dust at Bluegrass Pizza and Pub
people line up to get a taste of a I knew that would probably mean fresh batch. a 3 Floyds beer, the craft beer legends Of course, it is still every bit out of Munster, Indiana. With a as good as back in its heyday, motto of “It’s Not Normal,” 3 Floyds and a beer I can’t pass up. In toembraces the culture of comic book day’s beer landscape, it is maybe and horror imagery, heavy metal mua more middle-of-the-road type sic and playing by one’s own rules. APA — super juicy and tropical, Bluegrass Pizza and Pub recently a product of the abundance of Cihad pretty much their entire reguby tra hops, with just enough sweet lar lineup available, including a beer DAVID maltiness, and a perfect 6.2 perthat still creates quite a clamor with CARRIER cent ABV (alcohol by volume). the beer geeks, Zombie Dust. DeBut really, it’s all about the awescribed as the “only respite after the some name and the shiny metallic label with zombie apocalypse,” this “undead” American the gnarly drawing of the draugr warrior king pale ale is a little easier to find nowadays than on it. Or whatever that thing’s called. it once was, when it wasn’t uncommon to see
Sometimes it isn’t enough to merely drink your favorite beers. Sometimes one is inclined to try to make Italian desserts with one’s favorite libations. That was the bright idea I had recently: to make a tiramisu with beer. To me, it made a lot of sense. There are plenty of great big boozy and sugary stouts that would work good in a rich dessert, I thought. Plenty of those stouts are made with coffee, vanilla, chocolate or other dessert-friendly flavors. I knew of one that even made a point of highlighting its use of espresso, a key ingredient in tiramisu. So I went to our local Liquor Barn and picked up a single bottle of Avery Tweak, a 16-percent ABV, bourbon-barrel-aged beast that I’ve tangled with Tiramisu made with Avery Tweak Greene is bringing his quality beef, pork a few times in the past. It’s made by mixand chicken from his farm in Lancaster and ing expresso with Avery Mephistopheles serving it up in some really great burgers and not too boozy, with a distinct richness that (there’s the Halloween theme again) and tacos right there in the parking lot. made it hard to eat too much at a time. Plus, then aging it in barrels for four months. It’s I’m of course a sucker for a good burger and I got to tell a few unsuspecting people they uncannily smooth for the alcohol level, and a tall, cool glass of beer. No surprise there. were eating dessert made with beer, which it packs a heck of a coffee punch. I had my old buddy Derrick Lang cook up really made all that sweating in the kitchen So, I read some recipes, watched a few one of their cheeseburgers with grilled onworth it. YouTube videos, and jumped in headfirst. ions and homemade barbecue sauce, and it One new happening thing I came across I creamed eggs over a double boiler and did not disappoint. It paired just fine with recently in Danville was the Sunwatch added mascarpone to make the custard. the Monnik IPA, made at Beer Engine’s sisHomestead food truck that’s been stopping I made a chocolate ganache with instant ter site in Louisville. The Monnik IPA has by the Beer Engine. Sunwatch owner Tyler espresso powder. I felt like Wolfgang Puck. a more traditional kind of taste to it, The Tweak was used mainly for soakwhich I think would make it go nicely ing the ladyfingers, with just a tiny bit with plenty of other kinds of food as added to the custard. well — lots of bitter, some grapefruit I had enough left over to actually flavor and a little hint of pine. And enjoy a small glass, which, with this since it’s one of Beer Engine’s house beer, is enough to do it usually. After a beers, you can find it at happy hour night to chill out in the fridge, I finally every day. Hopefully the cold weather got to review my layered concoction. will stay away long enough to enjoy It didn’t look too sexy; the custard the Sunwatch food and Beer Engine went all to the bottom and the ladybrews for a little while longer, and I fingers kind of floated up, giving it an definitely hope they’ll be around next oddly inverted look when plated and Monnik IPA at Beer Engine with a Sunwatch Homestead food year as well. Local food — and local presented. Other than that, though, truck burger, made with grilled onions and homemade BBQ beer, too — tastes better, after all. DL it was fantastic. Cool and creamy, sauce.
November/December 2017
g
9
Danville Cooks
Bourbon Brownies
Submit your winter comfort food recipes
— CHRIS HERRON —
Danville Living wants to publish your favorite recipes for winter comfort food in our January/February issue. Whether it’s a family favorite that’s been passed down for generations or something new you just discovered and absolutely love, share it with us by emailing it to robin.hart@ danvillelivingmagazine.com or dropping off a copy at 330 S. Fourth St. in Danville, and we might include it in our Danville Cooks feature next time. Be sure to include your name and a contact phone number with your recipe (phone numbers will not be published).
“I love to make it for courthouse and jail employees at Christmas. Every time I go to the jail to visit clients, the employees always ask when I am bringing them some more bourbon brownies. They are perfect for any occasion.” • 3/4
cup flour tsp. baking soda • 1/4 tsp. salt • 1/2 cup sugar • 1/3 cup margarine • 2 Tbsp. water • 1 cup (6-oz.) chocolate chips • 1 tsp. vanilla extract • 2 eggs • 11/2 cups pecan pieces • 1/4 cup bourbon • White Bourbon Frosting • 1 cup (6-oz.) chocolate chips, melted •1
• Sift flour, baking soda and salt into a mixing bowl. • Combine sugar, margarine and water in a saucepan and bring to a boil over low heat, stirring constantly. • Remove from heat. • Add 1 cup chocolate chips and vanilla and stir until smooth. • Add eggs and beat well. • Add to the flour mixture and mix well. • Stir in pecans. • Spoon into greased 9-inch baking pan. • Bake at 325 degrees for 30-35 minutes or until the edges pull from the side of the pan. Remove from oven and poke holes in brownies using wooden picks. • Pour the bourbon over the top. Let stand until cool. • Spread White Bourbon Frosting* over the brownies. • Spread the melted chocolate chips over the top to glaze.
*White Bourbon Frosting
• 1/4
cup (1/2 stick) margarine, softened • 2 cups confectioner’s sugar • 2 Tbsp. bourbon • 1 Tbsp. water
• Beat the margarine, confectioner’s sugar, bourbon and water in a mixing bowl until smooth.
10
g
Danville Living
BBQ Green Beans
— CORTNEY SHEWMAKER —
“This is a family recipe that we have enjoyed for years at our holiday dinners.” •6
cans French-style green beans, drained slices bacon • 1/2 to 1 cup diced onion (optional) • 1 cup brown sugar • 1 cup ketchup •6
• Fry bacon until crisp and reserve grease. • If using onion, add to the bacon grease and cook until tender. • Add brown sugar and ketchup to skillet and bring to a slow boil. Reduce heat and simmer until sauce thickens. • Drain beans well and place in a casserole dish. • Pour thickened sauce over beans and top with crumbled bacon. • Bake at 350 degrees for 30 – 45 minutes or until heated through.
Gingerbread Cookie Truffles
Potato Candy
— WARREN ANDERSON —
“This recipe reminds me of Christmas and my grandmother. She loved the flavor of ginger but hated to wait for the cookies to bake. And she really hated rolling and cutting out the cookies, period. But she loved gingerbread, so she made up this recipe. It’s like gingerbread but without the eggs.” • 1/4
cup margarine • 1/4 cup unsulfured molasses • 1/2 cup brown sugar (packed) • 1/4 tsp. vanilla • 11/4 cups flour • 1/2 tsp. allspice • 3/4 tsp. cinnamon • 11/4 tsp. ginger • 1/4 tsp. salt • 16 oz. white chocolate candy for coating
• In a large bowl, beat butter, molasses and sugar with an electric mixer until light and fluffy (about 2-3 minutes.) • Mix in vanilla. • Stir in flour, spices and salt. • Mix on low speed or by hand until mixed well. (If the dough is too crumbly and won’t form a ball, add milk one tablespoon at a time until it comes together.) • Cover and chill dough for about 30 minutes. • Form dough into 1-inch balls and arrange on a baking sheet lined with wax paper. • Place the baking sheet in the freezer for about 15 minutes. • Melt white chocolate candy in a double boiler or microwave, and be careful not to overheat. • Using a fork as a dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off excess coating
— TRILLE BOTTOM —
“This is an annual Christmas tradition in my family. My boys, now young men, were always fascinated that a potato could be made into a delicious sweet candy.” 1 medium potato (unpeeled) lb. bag of powdered sugar • Peanut butter •
•2
• Boil potato with the skin on until fork tender. • Let cool until it can be peeled without burning your fingers. • Peel potato and mash with a fork in a bowl. • Add powdered sugar and continue to mash until a thick consistency. (May need to use more or less depending on size of potato) • Form into a ball and roll out to 1/8-inch thickness on a flat surface dusted with powdered sugar. • Spread peanut butter in a thin layer on top of the potato dough. • Use a spatula to get the dough started and roll into a log. • Cut log into circles and refrigerate until firm. DL
Truffles will keep in an airtight container for about 5 days. Makes about 2 dozen truffles.
November/December 2017
g
11
Ask Seniors
Danville Living asks seniors: What is your favorite Christmas memory? Photography by KENDRA PEEK
“When I was a child and got a doll.”
“When I first got to put up my Christmas tree.” — Carol Hogue
— Bernice Johnson
“When we were all growing up and Mom and Dad were telling us there was no Santa Claus and we knew better. We knew they were teasing.” — Carol Shelton
“When I got a bicycle for Christmas. (I was) probably about 12. My youngest sister got a desk for Christmas. She was upset because she didn’t get a bicycle, too.”
“With the cats I have, when they learned what a present is. They will wait until I tell them they can open it.” — Doris Harmon Jones
— Diane Brown
“Family getting together. I have six girls and five boys.” — Juan Molina
“I liked putting cookies under the tree for Santa Claus, with a glass of milk. My mother would make me go to bed because she didn’t want Santa to see me.” — Ivory Yocum
12
g
Danville Living
“My mom. Going there because she was known as ‘The Cake Lady.’ Her back porch would have every type of cookie, candy, pie imaginable. She was a very special woman.”
“My momma — her famous cooking. I miss that.” — Margaret Calhoun
— Judy Woods
“All the family being together when my husband’s mother and father were alive. All of us being together.”
“Just being with my family.” — Norman Jenkins
“Putting up the Christmas tree.” — Raymond Huston
— Martha Tarter
“Getting up and watching the kids as they open presents.” — Sharon Hernandez
“I like opening presents on Christmas; like having my family with me and seeing my kids.” — Terry McClendon
November/December 2017
g
13
Italian glass-blower Lino Tagliapietra and crew members turn a piece of glass under a blowtorch during a demonstration at the Jones Visual Arts Center at Centre College. A native of Murano, Italy, Tagliapietra, 83, is widely acknowledged as the world’s foremost glass artist. He visited Centre for the 10th time Oct. 25. —Photo by Ben Kleppinger
14
g
Danville Living
November/December 2017
g
15
DIY Danville
Sarah Wiltsee hangs a custom-made wreath on her front door.
16
g
Danville Living
Door decor Warm up the front of your house with a custom-made wreath. Story and photography by ROBIN HART
N
othing makes the winter holidays quite as memorable as making them your own. A wreath can be a great way to celebrate the time of year and make your home for the holidays that much more inviting. But instead of getting a generic wreath from a store or spending a bundle, you can make your own that has all the class of a high-end designer item at a fraction of the cost.
Sarah Wiltsee, a member of the Garden Club of Danville who loves designing floral arrangements and is an accomplished artist, agreed to share with us how to create an exquisite wreath using various evergreens grown in our own yards. This traditional wreath was designed using lots of natural materials clipped and gathered by garden club members. The textures range from prickly to wispy, while various shades of greens and browns blend together to make a stunning decoration people might not believe you made yourself. Native Kentucky evergreens used in this wreath include Winterberry (deciduous holly), southern magnolia, white pine, eastern red cedar and American holly. When you’re ready to put your wreath together, spread newspapers over the work table. This will protect it from sticky sap that may be on the branches. Have your buck-
et of greenery nearby and gather any embellishments you want to use. Pull up a comfy chair, turn on your favorite music, pour a cup of hot tea or a glass of wine, and enjoy the sweet smells of nature as you design your own unique wreath to welcome the holidays and visitors to your home. Items needed: • 18-inch straw wreath (leave on plastic wrapping) • Hand pruners • Needle-nose pliers • Wire cutters • Spool of floral wire • Scissors • Work gloves (used when cutting small tree branches) • Hot glue gun (optional) • Embellishments (such as pine cones, gnarly twigs, moss, feathers and ribbon.)
November/December 2017
g
17
Above: Needle-nose pliers, scissors, pruners, wire cutters and floral wire are the basic tools you’ll use to make the wreath. Below: Sarah Wiltsee pokes a hole in the plastic wrap around the base wreath.
Steps: 1. Gather various branches of greenery and keep them in a bucket filled with water overnight. 2. Each stem should be about 3 to 4 inches long and placed in the wreath individually. “You kind of repeat and spread the materials (leaves and stems) where it’s pleasing to the eye,” Sarah said. 3. Cut each stem so that about the bottom inch can be pushed into the straw where you have punched a hole in the plastic with the needle-nosed pliers. 4. Continue placing stems and branches where you think they look nice and balanced. When the wreath is filled in, look for empty spaces and tuck in more greenery. Keep the back of the wreath free of greenery so that it can hang flat against a door. 5. Add embellishments using floral wire or hot glue. Sarah said by using lots of types of evergreens and 18
g
Danville Living
holly berries, the wreath will have enough interest so that all it needs is a simple bow to finish. “You don’t need a big elaborate bow,” she said. Tips: • Sarah said she found that keeping the plastic wrap on the straw wreath helps to keep everything together. Use the needle nose pliers to punch holes through the plastic and straw to make inserting the stems easier. • All stems should be placed with the leaves laying in the same direction. • When using holly with red berries, pluck all the leaves off and leave the berries. She said holly leaves always fall off first, so it’s best to go ahead and take them off. • If you can’t tie your own bow, Sarah said professional florists have plenty of ribbon to choose from and will gladly tie a bow for you. • Other bases that can be used for your wreath include a grapevine wreath; fresh stems can be hot glued and wired on. You can even start with a plain artificial wreath and add
Use buckets to hold greenery you’ve trimmed for use on the wreath.
Our Realtors Will Help You Realize Your Dream of Home Ownership!
Sandy Statom, Broker 859-583-8424
Donna Misty McCoy Henderson 859-319-6765 606-669-0222
Mary Norton 859-612-1954
Emma Bates 859-329-7920
Sharon HadenMcCowan 859-396-0484
Kindra Sherry Raines Mark Cross Michka 859-319-0779 859-583-5902 606-939-5816
Dwayne David Ballard Whittaker 502-249-0011 859-612-9213
Mike Curtis 859-326-5466
Rick Sutton, Auctioneer 859-304-3103
ERA Team Realtors Real Estate & Auction Co. 425 S. 4th St. • Danville, KY 40422 | Office: 859-236-3064 Broker, Sandy Statom | View our listings at www.ERA.com November/December 2017
g
19
DIY Danville your fresh greenery to make an outstanding arrangement, Sarah said. Garden Club of Danville’s Green Tea For more than 50 years, the Garden Club of Danville has used fresh greenery to decorate the McDowell House Museum for the holidays and for their annual Green Tea fundraising event. Club members also make the simple wreaths that hang in the museum’s windows. The Green Tea — named for the color of money raised for charities, not for the greenery used to decorate the house — is a free event open to the public, but donations are gladly accepted for the benefit of the Salvation Army and Family Services. This year, the Green Tea will be held from 2 to 4 p.m. on Sunday, Dec. 3, at The McDowell House Museum, 125 S. Second St., Danville. DL
20
g
Danville Living
Attach your greenery to your wreath using the floral wire.
Happy Danville birthday, American Greetings
T
his year, American Greetings celebrates 50 years of operation in Danville. The Danville facility is the major order-filling, warehousing and distribution center for the company. Construction began in May 1967, and the first order was filled on Dec. 6, 1967. There are 32.5 acres of floor space inside the building. American Greetings is a creator and manufacturer of innovative social expression products. Founded in 1906, the company’s major greeting card lines are American Greetings, Carlton Cards, Gibson, Recy-
cled Paper Greetings and Papyrus. Other paper product offerings include DesignWare party goods and American Greetings and Plus Mark gift-wrap and boxed cards. American Greetings also has one of the largest collections of greetings on the Web, including greeting cards available at Cardstore.com and electronic greeting cards available at AmericanGreetings.com. In addition to its product lines, American Greetings also created and licensed popular character brands through the American Greetings Entertainment group such as the Care Bears, Holly Hobbie, Strawberry
Shortcake and Twisted Whiskers. Headquartered in Cleveland, Ohio, American Greetings generates annual revenue of approximately $2 billion, and its products can be found in retail outlets worldwide. Shown are the front and inside of a card design titled “the girl with a parasol,” one of the company’s most popular card designs. American Greetings says it believes the design originated in the early 1940s, and was still within its card lines in 2014. The card pictured may have sold for 5 cents at the time it was made. — Photos courtesy of American Greetings
November/December 2017
g
21
Danville’s
HIGH-TECH
REDNECKS
As Wilderness Trail Distillery gets ready for its limited 4-year-old bourbon release, its owners continue to look further into the future, saying it all boils down to growth, being Kentucky Proud and maintaining their place as the science guys of the industry.
Written by BOBBIE CURD | Photography by BEN KLEPPINGER
22
g
Danville Living
November/December 2017
g
23
S
Shane Baker and Pat Heist are pretty amazed at where they’ve
come so far. Heist may jokingly refer to what they do with Ferm Solutions as “hillbilly science,” but you can’t let these two good ol’ boys fool you — he’s a former professor of microbiology and Baker is an engineer, previously a venture capitalist. “We’re kind of the science guys of the industry,” Heist says with
his thick, southern accent from under a long beard.
24
g
Danville Living
They keep their finger on the pulse of the spirits industry by leading educational courses, trainings and consulting services for some of the largest companies in the game. And they’ve hit the ground running with Wilderness Trail Distillery, already having released bourbon-barrel aged rum and a unique vodka, and on their way to releasing their first batch of 4-year-old bourbon sometime in the spring. “We don’t know an exact release date yet, because we won’t know exactly when it’s ready,” Baker says. It will not be bottled until they have decided it’s perfect.
Shane Heist feels the warmth rising off sweet mash in a 4,000-gallon fermenter.
nnn
Touring the facility which sits on 21 acres in Boyle County, Heist and Baker discuss the science behind fermentation. As we stand in the analytical lab, with mechanisms spinning test tubes and scientists in white lab coats, they talk microbiology, molecular biology, analytical chemistry — all while making it sound like a country song. “This is where a lot of that stuff is going
on,” Heist says. Expired candy, old soda, unused corn chips from Mexican restaurants are all things that can be used to make alcohol — even expired bakery goods. “There are so many different yeast strains. Thousands and thousands of strains in our collection that we pick from, so it depends on what you’re fermenting,” Heist explains. Different yeasts, different enzymes, different temperatures, pH balances — all these things go into consideration for making whiskey. They remind me: All bourbon is whiskey, but all whiskey is not bourbon. “We may be doing a project for NASA one
November/December 2017
g
25
day, and doing something for another company that wants to turn old Peeps marshmallows into alcohol the next,” Baker says. They’ve even done forensic work using DNA to figure out what yeast strain someone’s grandfather used in an old jug of alcohol so the family could replicate the recipe. “Life sciences. Hard sciences. Party sciences. Hillbilly science,” Heist says, and laughs at himself. “We’re high-tech rednecks.” nnn
“Where we’re at today? Golly — I’d have to say today …” Baker says, walking through to the room that holds the distilling operation … “…today we are about 25 times larger
than when we first started.” Ferm started back in 2006, in the midst of the financial crisis. Come January, Baker says they will be about 125 times bigger, just based on production. They attribute it to the growth in the industry and their overall success in the market. “We’re a family-owned business. People will ask what stock portfolio we have,” Baker says. “I send them a picture of barrels.” They invest the money made from Ferm — what they call their day job — back into distilling. They invest everything back into the operation, and put back more bourbon, so that they’re a more stable part of the business. “This is what we’re investing into,” Baker
says, showing off six new 4,000 gallon fermentors. Next up will be the addition of six more fermentors, this time the big daddies — 20,000 gallons each. “This is where our capital comes from. We’re self-funded.” Huge, round vats of sweet mash bubble on the top floor, which overlooks the new distilling columns on the ground floor. The distilling columns — or beer columns — basically remove the initial alcohol out of the mash, then double distill it. The columns work continuously; there’s even a mechanical man in the top of one — they’ve named him Walker Woodstill. Story continues on page 32.
Dedicated to meeting the comprehensive financial needs of our clients. Encompass offers long-standing experience supported by world-class resources to help you pursue your life goals.
Our Services Include:
Mike Perros Founder, Encompass Financial Advisors
Comprehensive Financial Planning College Savings Plans Asset Management Corporate and Individual Retirement Plans
Encompass Financial Advisors 301 West Main Street, Danville, KY
Retirement Planning/IRA & 401K Rollovers Corporate Executive Services Investment Tools
Phone: 859-236-2339 Fax: 859-236-2127 www.encompassfinancialadvising.com November/December 2017
g
27
Above: Shane Baker and Pat Heist stand in the main hallway of a rickhouse where they’re aging barrels of bourbon.
Right: The Wilderness Trail Distillery logo is seen on the window of a distilling column.
28
g
Danville Living
Above left: Bourbon barrels sit on display outside the main distillery facility. Above right: A kinetically powered man pushing a barrel is powered by the flow of bourbon being distilled in one of the distillery’s distilling columns. The mechanism has been named “Walker Woodstill� and has more than 500 moving parts. Below: Lab Manager Melanie Heist, intern Wyndee Richardson and scientist Kathy Lee work in the Ferm Solutions lab, which analyses bacteria cultures used in fermentation.
November/December 2017
g
29
Barrels freshly filled with Harvest Rum, a product of Wilderness Trail Distillery, sit beneath a U.S. flag on the main production floor of the distillery.
Wilderness Trail Distillery’s visitors center is a historic house situated on the distillery’s farm off of Lebanon Road on the edge of Danville’s city limits.
November/December 2017
g
31
Above: Pat Heist and Shane Baker stand by the side of one of their massive fermentation vats. Below: The first barrel the pair ever filled with bourbon sits inside a rickhouse. Rather than bottling the bourbon in it, Baker and Heist said they plan to tap it occasionally for special events. Opposite page: Construction is underway at the distillery on a $9.9 million expansion.
“Walker up there, it’s the only kinetic powered spirits safe I know of, powered by whiskey. There’s 500 moving parts to it,” Baker says. When asked how much the columns cost, Heist replies, “A shitload. Am I allowed to say ‘shitload?’” nnn
“We feel like our bourbon will differentiate itself,” Baker says, explaining it all starts with the grains, and they only use local. Buying seed-grade grains from Caverndale Farms ensures everything is genetically identical. They are able to hone in on very specific varietals of grain, which leads to consistency. And being a sweet mash facility as opposed to sour
32
g
Danville Living
November/December 2017
g
33
Above: Gauges monitor temperatures and more inside distilling columns. Below: Foam forms on top of sweet mash as it ferments.
means they start off with fresh water, fresh grains, fresh yeast every time. They say that creates a smoother, softer and cleaner whiskey. The difference is sour is acidified, but sweet is isn’t. They also use infusion mashing, cooking the grains to the perfect temperature. “It’s just that simple – we don’t degredate or decompose our grains from overcooking or waste a bunch of energy cooking it at a higher temperature than we need,” Baker says. Heist adds that’s why the company won Kentucky Manufacturer of the Year — because of their energy-saving techniques. “The way we use energy to make bourbon is very efficient,” Heist says. They use the exact amount of energy needed to get exactly the right gelatinization form — or conversion.
34
g
Danville Living
Scientist Kathy Lee takes samples out of a machine in the Ferm Solutions lab.
“With grains, we’re converting starch into fermentable sugars and that’s what the yeast uses to make the alcohol. So that’s what the cooking process is for to convert a complex carbohydrate into simple sugars,” Heist says. “Ultimately, our yeast being a micro-organism is eating what we prepared. You don’t want to burn it up just like you don’t want to burn a loaf of bread. Nor do you want to use the energy to burn something.” It’s just like a really nice reduction sauce or
a nice gravy, Heist says. The method of cooking, when do I add my flour to the grease, how hot do I get it, how long to cook it, when do I add this and that — making whiskey is a lot like the process gourmet chefs use. Heist and Baker tell me I can stick my finger into a mash vat and taste the bubbles. The vats look like something is living in the bottom of them, constantly bubbling up and moving around. And the mash feels alive on my finger and tongue — because it is. “You
just got your daily dose of probiotics,” Heist says. A lot of the healthy acids found in Kombucha or probiotics are lactic acids — acid-producing bacteria like you’d find in yogurt. “Same in here. We want our consumers to understand what kind of bacteria they have. You can control it, but in some ways it’s kind of random. It comes in with the grain, so controlling the environment — you can keep those bacteria in check, let them be a part of
November/December 2017
g
35
Already situated with a distribution network due to its other We’re making a statement. Any message spirits, Wilderness Trail is under that we’re getting across, it’s that we’re about the microscope. quality. We’re not trying to race to the market, “Being the science guys of the we’re not trying to capitalize on short-term. business — it helps us stay true We’re focused on the future, and good, quality, to our course. It seems like we’ve got a lot of eyes on us. And we Kentucky bourbon. want to produce a bourbon that’s a staple for Kentucky. Springtime of next year, we’ll be a good way into some 4-plus-year-old stock,” Baker says. ambassadors to spend time on the street; evJust because the whiskey turned 4 in Ocerything will change for us. For us to grow tober, it doesn’t mean the science guys will that brand, we’ll have to be all over the world. nnn be bottling it right away. It’s got to be just Not just tucked away, here, on our little camNow that they have perfected the science right, even though the first batch will be a pus,” Baker says. “Yep. This will stretch us. of sweet mash, they plan on being knee-deep But we’re ready to drink out of the fire hose.” very limited release. in branding and distributing. “We need our
the process, a part of the flavor and the healthiness of the product,” Heist says. “Otherwise, if you don’t, that’s when things get upside town. The bad bacteria takes over and your quality goes south, real quick.” But, he says, if you’re doing all the right things on the front end, sweet mash is the way to go. “A lot of places don’t do it because if you’re not on top of your game, you can lose it. It’s a very high-maintenance procedure.”
“
BEGINNING OUR NEXT 50 YEARS OF SERVICE
WZXI - AM 1280/FM 95.5 Streaming Worldwide
WZXIRADIO.COM NEWS- INFORMATION- ENTERTAINMENT 24/7
”
Payton Run STORAGE Climate Controlled Units 24 Hour Surveillance Office Hours: 9am - 5pm Coded Entry 24 Hour Access 1 Mile South of Junction City on US Hwy 127
859-854-0304
Sip Local! 303 North Bragg Street
www.perryvillefurnitureoutlet.com 36
g
Danville Living
Monday - Friday 6:30 am - 8:00 pm Saturday 7:00 am - 9:00 pm Sunday 8:00 am - 7:00 pm 236 West Main Street (859) 936-0001
• muffins • bagels • scones • sandwiches • wraps • salads • soups • cookies • cakes • pies Food and drinks go are also available to! nts eve ed ter ca or for
“The bulk of our stock we’ll keep to age to 6 years, so the 4-year will be limited. The 6-year will come out in 2020 ...” Baker says. The guys say they haven’t tasted a barrel yet they haven’t thought was world-class. “We approached everything we made as single barrel,” Heist says, which means everything in the bottle comes out of a single barrel batch, as opposed to a mixture from several different ones — something they say equalizes the flavor profile. “Everything we tasted was exceeding where we thought it would be.” They say they randomly started picking barrels, in search of a bad one. “Truthfully, we haven’t found any. It helps us be more confident with what we’re doing. We know we’re doing something good here,” Heist says. Wilderness Trail will be “bottled in bond” Kentucky straight bourbon — meaning it’s bottled where it’s made, 100 proof and 4 years old or more. The bottled in bond classification is an industry statement of quality, they explain. You’re buying it from the person who made it, meaning what’s on the label. It wasn’t purchased from another company. “We look to be a value-priced bourbon,” Baker says, at probably $30-$40 a bottle, which they add is a good price for bottled in bond. “We’re making a statement. Any message that we’re getting across, it’s that we’re about quality. We’re not trying to race to the market, we’re not trying to capitalize on short-term. We’re focused on the future, and good, quality, Kentucky bourbon,” Baker says. The men say hopefully their kids will take the operation over when they’re gone. “You have to think about the future in this business. Honestly, it’s kind of weird. Most people put together a three-, or five-year strategy. We put together a 10- and 50-year business plan. Otherwise, we wouldn’t be investing in this to get it
back in three years. We’re looking at the big picture,” Baker says. A new rickhouse to age the whiskey barrels was constructed, and more expansion is in the works. The guys boast that they use all home-based contractors, mostly from Boyle, Mercer and Garrard counties. “That’s our goal — how can we support the community and have a thriving community,” Heist says. Literally, they run “five to six different companies” off of their “little campus.” It’s how they’ve been able to grow their core model, they say, and how they’ll be able to diversify. They look back to where they started, when there were three of them. By the end of this year, they’ll have 36 employees. Creating jobs, helping keep tourism active in the area — it’s all part of it, they say. Baker says, “We may not get anything out of this in our lifetime, but it’s intended to be a Kentucky brand.” DL Online: wildernesstracedistillery.com.
Engage with us .... We know how to ring in the holiday season! Custom Bridal Design and Repair 495 W. Main Street Lebanon, KY 40033
Authorized dealers in Gabriel & Co. Engagement Rings, Pandora, Lizzy James and more!
270-693-9413 www.lebanonjewelryandgift.com
Every Friday & Saturday November 24- December 23, 2017 Friday & Saturday: 6 p.m. - 10 p.m.
Behind the Casey County Judicial Center
November/December 2017
g
37
#Throwback
Daisy Patent flour is stacked in the Parksville Roller Mill.Â
Parksville Parksville was once incorporated and had a city government, a policeman, court system and even a newspaper. The small community also had a railroad and depot, flour mill, oil company, vehicle garages, barber shop, and several mercantile stores, churches and schools. Most of those things are gone now. Two churches (Baptist and Christian), a fire department, a post office, a couple of stores and restaurants still exist, but residents have to go elsewhere to shop and attend public schools. Parksville Roller Mill, the main industry, stood by the L&N Railroad tracks for more than three-fourths of a century before it was closed in the 1980s.
38
g
Danville Living
The old Parksville Elementary and High School stood on Ky. 34 toward Mitchellsburg. It closed after the consolidation of the county schools.
Students with their teacher, top right, at a school for African-Americans in Parksville.
The mill was a flourishing business in its Jack “Budgy” Holt of Parksville poses in 1955 near a gasoline pump across the street from Crow heyday, and also a gathering place for people Service Station. who played checkers and wanted to catch up on the latest news. J.J. Cozatt built the mill in about 1912, a year after an older one burned in 1911. Nelson Powell owned the mill when it closed. His father, C.E. Powell bought the mill in 1915 and ran the business until 1942. Then, Nelson took over. Roland Coulter bought the property when the mill was in ruins. Parksville High and Elementary School opened in 1920 and closed in 1971, when Boyle County schools were consolidated near Danville. The high school moved to Boyle County High School in 1964. It remained an elementary school until May 1971, when students went to Boyle County Elementary School. The building is now a private residence. Parksville Roller Mill, left of the L&N Railroad, on a snowy day. The L&N Depot is The L&N Railroad no longer runs through the community. up the tracks, and to the right is a store building. The Rev. Lewis Mose Omer and his wife, Birdie, opened Faith Mission on Tank Pond Road in 1936. They built a house nearby. Birdie Birdie and Lewis were ordained ministers of the Christian Omer, Church. She also played an accordion. left, helps The little stone church building was open to all denominations two women make and the church doors were always open, even when the Omers a quilt were not there. at the mission “I will always live and work here in the knobs, until I finally go shop she away,” a neighbor remembers Birdie saying. operated Her husband died in 1944, and Birdie continued to carry on to give local people the ministry until she died when she was 90 years old. employD Both are buried on a hill above the church. L ment. November/December 2017
g
39
Danville Living photo contest
WINNER Robin Moler took this gorgeous photo of the Boyle County Courthouse at sunset. Robin says, “I took this from the rooftop downtown. The sky was amazing that night.”
RUNNER-UP
Kimberly Jones snapped this shot during the Great American Balloon Race this year. Kimberly says, “I took this photo for my boss, Cortney Shewmaker. It was her first time in a hot air balloon.”
40
g
Danville Living
HONORABLE MENTION Kimberly Jones submitted this photo of the HP Bottom House in Perryville. “This is a picture of my favorite place!” she says. “Owned by my husband’s uncle, Alan Hoeweler, this is where I met my husband and he proposed. We love to sit on the porch in the fall during the Battle of Perryville Commemoration every October.”
Danville Living wants to publish your best photos of Danville and Boyle County in our magazine. If you’ve taken a photo that captures something beautiful, fun, amazing or even silly about living in Danville and Boyle County, submit it to our photo contest and you could be featured in the next issue of Danville Living! Photos should be taken inside Boyle County and you should include the names of any people featured, along with a short description of what’s happening. The same photo cannot be submitted for more than one photo contest. Photos should be emailed to robin. hart@danvillelivingmagazine.com no later than Dec. 15. The winning photo as chosen by the Danville Living staff will be featured in the next Danville Living, and noteworthy runners-up will also be published. Limit two entries per photographer per issue.
HONORABLE MENTION Robin Moler took this photo during the Great American Brass Band Festival parade in Danville, as members of a brass band marched by. “I loved seeing their shadows cast onto the cross at Main Street,” Robin says.
November/December 2017
g
41
The Scene
Festival attendees listen to music on the main stage.
Left: McKenna Quinn Croucher, 4 Right: Trent Witt
Kentucky State BBQ Festival
Around 30,000 attended the seventh annual Kentucky State BBQ Festival, held this year at Wilderness Trail Distillery on Lebanon Road in September. Attendees got to try BBQ dishes made by celebrity pit masters and their crews; visit dozens of booths in the vendor area; listen to live music on the main stage; tour the distillery; participate in a hog-calling contest and more. — Photos by Ben Kleppinger and James Morris Superfecta guitarist Dave Peterson
42
g
Danville Living
Beth and Jerry Brown
Brittany Shearer, Britton Holman
Amy Turpin, Chloe (pug) Superfecta saxophone player Jeff Schmidt
Dylan Life, Maximus Kilby
Susan Hale, Marsha Young
November/December 2017
g
43
The Scene
Doug Walker, Shanda Peyton, Larry McGirr and Jordan Blair work at the Ephraim McDowell House Museum.
Day of Action
The Heart of Kentucky United Way Day of Action took place in Boyle, Mercer, Garrard and Lincoln counties in September. Dozens of volunteers were invited to breakfast to kick off the community event at Millennium Park, Conover Center in Mercer County and the old train depot in Lincoln County, before heading out to their assigned areas in their communities. In Danville, volunteers were kept busy planting trees, flowers and shrubs; painting walls; working on a handicap-accessible ramp; painting curbs; and even washing windows. — Photos by Robin Hart
Above: Morgan Vest, Grace Crawford Right: Harold McKinney and Amanda England plant trees along walking paths near Clarks Run.
44
g
Danville Living
Above: Denise Henderson and Jessica Mills work on landscaping at a garden behind the Ephraim McDowell House Museum. Right: Kathy Hamilton, Shawn Davis, Brandon Long, Patrick Noltemeyer and Mark Stratton paint rooms at the Community Arts Center.
Left: Sissy Fowler, Malissa McAlister and Billy Wilson plant trees along Clarks Run. Above: Peyton Young, Evey Kinkade, Emma Merryman
Above: Linda Porter, Martha Caywood, Linda Thygesen work on landscaping at the Ephraim McDowell House Museum. Right: Mary Ann Holland, Sarah Daniel, Nina Kirkland, Stick Cotrell and Amanda England plant trees along Clarks Run.
November/December 2017
g
45
The Scene
Chris and Misty Wilson with children, Boone, Reese and Keene
HarvestFest
Danville celebrated its annual HarvestFest on Main Street this October. Even though rain and wind threatened, the sun still made an appearance and the weather didn’t dampen the atmosphere at all. — Photos by Robin Hart
46
g
Danville Living
Rex Frederick and Cathy Lynch, with grandchildren, Sydney, Rylee and Arizona Lynch and friend, Justice.
Above: Patrick Hoagland with Brandstetter Carroll Right: James and Stacy Evans, with their children Aaron, Bayleigh and Sam, and their dog Bella.
Above: Steven King, Eliza King, Daniel King Below: Brittany, John and Sophia Baron
Cody Polston, Denise Wade and Nick Wade with the Heart of Danville
November/December 2017
g
47
Martina McBride
Country music superstar Martina McBride performed to a packed house at the Norton Center in Danville in September. McBride is a multiple Grammy Award nominee, earning more than 15 major music awards, including four wins for Female Vocalist of the Year from the Country Music Association, and three from the Academy of Country Music for Top Female Vocalist. She’s sold over 18 million albums to date, including 20 Top 10 singles and six No. 1 hits. — Photos by Kirk Schlea
48
g
Danville Living
November/December 2017
g
49
Danville Gives Back
Firefighter Michael Riley checks his list as he fills his cart while shopping for the 2015 Danville Fire Department toy drive. — Photo by Kendra Peek
Toy time Danville Fire Department sponsors drive for children / By KENDRA
T
hey may ride a firetruck instead of a sleigh, but firefighters in the Danville Fire Department are preparing to play Santa again as part of the Danville Fire Department Toy Drive, a yearly effort to get presents for children in Boyle County.
“It’s mainly to help so children in need don’t get left out,” said Lt. Shane Yocum with the Danville Fire Department. “It’s about 50
g
Danville Living
caring for others, especially the times we’re in now.” For more than 20 years, the Danville Fire
PEEK
Department has had a toy drive for the children of Boyle County. In 2016, around 300 children were served by the program; there have been years when the numbers were over 400. The department tries to spend about $75 per child, which can add up to more than $22,000 for all the children, Yocum said. The department accepts donations of new unwrapped toys and games or monetary donations at any time, but ideally accepts them
Answer to Where am I? Trinity Episcopal Church on Main Street in Danville
Danville Fire Lt. Shane Yocum looks at a toy while shopping for the 2016 Danville Fire Department Toy Drive. — Photo by Kendra Peek
by late November or early December, said Yocum, who has organized the toy drive on behalf of the department for four years. They prefer unwrapped items. Yocum said firefighters will go purchase toys in the second week of November. The firefighters partner every year with the Danville Police Department for the Battle of the Badges game, to raise money for the toy drive. This year, there were two games held, including the Boyle County EMS, Air Evac and the Boyle County Sheriff’s Office; about $2,000 was raised. Last year, he said, there were about 20 different agencies, businesses and individuals who assisted with donations by holding their own fundraisers. Families also make it a goal to donate. “We’ve had a lot folks use it as a teaching lesson for their children on giving,” he said. He said they cross-check applicants to receive gifts with other agencies, such as the Salvation Army and the school systems, to ensure that everyone who needs the help gets it without allowing someone to take advantage. Toys will be handed out to the parents on Dec. 19-21. The Perryville Fire Department and the Raptors Motorcycle Club also help by taking on the names of children in the Perryville city limits. To donate to the Danville Fire Department’s toy drive, call the station at (859) 238-1211 and ask to speak to Lt. Yocum, or leave a message for him. Unwrapped toys are accepted any time. DL
November/December 2017
g
51
"*/ t
8 , . 1;b . 1; ! Á !
"(( % ! ! ! ! $ ! ! ! % ! ! ! # !# !' ' # # !# !' ! ' % ! & ! % ! ' !