Inside The Barrel
Pg. 3-4 History of Maker’s Mark Pg.7 Bourbon Drink Recipes
Pg. 9-11 Blazing the Bourban Trail
Pg. 13 Maker’s Mark Distillery
Pg. 14 Bourbon Food Recipes
Pg. 16-18 Bourbon vs Whiskey
Pg. 19 WW
Ever wonder where it all was started?
Drinks that will leave your guest amazed.
This should be on your bucket list.
How the magic happens.
For all the foody’s out there.
The greatest debate of the century.
Mulled Cranberry Apple Cider Holliday Cheer for all The holliday Season is apon us, and with that said family friends and reltives a like need a way to cope with family time try this holiday seasonal drink to smooth over the holiday mundrum of agrueing and haveing to hear your neices and nephews sing as if they where on stage of the staple center when they shouldnt be singing at all. its easy.
Start With..........
11/2 cups fresh cranberries 2 inches ginger (piece, sliced into thin coins) 2 cinnamon sticks (3-inch, broken apart) 5 whole allspice 5 whole clove 1 orange 3/4 cup bourbon whiskey (Makers Mark) fresh cranberries orange (slices) cinnamon sticks
Distilled to Perfection An illustration of the Maker’s Mark distillery appears on its bottles; the label invites you to visit “any time you’re in the neighborhood,” so you know the place must be special. Just as Bill Samuels Sr. wanted to create his own distinctive bourbon by using gentle winter wheat instead of rye, he wanted to restore a historic distillery complex into the home of Maker’s Mark. Your tour of this National Historic Landmark distillery begins near the stonewalled creek that runs through the peaceful, landscaped grounds, where you’ll hear a brief history of the distillery. Its black buildings feature bright red shutters with a Maker’s Mark bottle cutout. Unlike larger distilleries’ 600-barrel-per-day production, Maker’s Mark crafts its bourbon in 19 barrel batches. In the still house you’ll smell corn, wheat, and malted barley cooking. The bubbling yellow mash ferments in century-old cypress vats. Vaporization of the mash in the shiny copper still separates out the whiskey, which is placed in charred oak casks for aging. When you enter the aging warehouse’s ground floor, the aromas alone tell you what’s in the barrels. Barrels reach maturity only after completing a rotation system in which the newest barrels are placed on the warehouse’s hot upper floors and are rotated to the cooler lower levels after about three years. Only in the bottling house does the production pace quicken. Near the end of the line, each bottle’s glass neck is hand-dipped into red sealing wax and then twisted to allow the excess to drip off and run down the neck. Notice each worker’s distinctive dipping and twisting technique. Cost: $10 Freebies: Water and lemonade; bourbon ball sample; great smells.Video/ DVD Shown: No Reservations Needed: No, except for groups larger than 25 people. Days and Hours: Mon–Sat 10:30 am, 11:30 am, 12:30 pm, 1:30 pm, 2:30 pm, and 3:30 pm, Sun 1:30 pm, 2:30 pm, and 3:30 pm. Closed on Sundays in January and Feb-
ruary. No production from mid-August– mid-September, but tour still runs. Limited weekend production. Closed Thanksgiving, Christmas Eve, Christmas Day, New Year’s Day, and Easter Sunday. Plan to Stay: 45 minutes to an hour for the tour, plus time for visitors center and Quart House. Once a pre–Civil War distiller’s home, the visitor’s center has pieces from the Samuels’ collection of early-1800s furniture and other historical and craft items. The Quart House, oldest standing package liquor store in America, is a restored pre-Prohibition retail store. Minimum Age: Recommends that children under 10 be accompanied by an adult. You must be 21 to purchase and dip your own bottle of Maker’s Mark. Disabled Access: Yes. Paved walking paths between buildings. Group Requirements: Requests prior notice for groups of 25 people or more. Special Information: The Bottling line does not run every day, but visitors can purchase souvenir bottles to dip in the signature red wax every day except Sunday. Gift Shop: The Gift Gallery in the visitor center sells logoed and craft items, including shirts, sweaters, jackets, key chains, and
shot glasses. Also, gourmet sauces and candies made with Maker’s Mark. Open Mon– Sat 10:00 am–4:30 pm, Sun 1:00–4:30 pm. Directions: From Bardstown, take KY 49 South and follow signs to distillery. You’re there when you see the sign that says, “You’ve Just Found the Home of Maker’s Mark.” Nearby Bourbon-Related Attractions: Heaven Hill Distillery tour (call 502-348-3921); Oscar Getz Museum of Whiskey History (call 502-348-2999); Jim Beam’s American Outpost (call 502-543-9877); Annual September Kentucky Bourbon Festival in Bardstown.
We love company. Maybe it’s because the countryside around our distillery is so peaceful. Or maybe it’s because our distillery is a little out of the way, we’re thrilled when people visit us. Whatever the reason, we invite you to stop in. We’ll be happy to give you an up-close-and-personal look at our whisky, our distillery and even our dream. Though six years is a fair estimate for the typical age of each finished barrel of Maker’s Mark, there is no predetermined aging time like many other brands of bourbon. And thus there is no aging claim printed on the bottle.
must be approved by expert tasters before its contents are poured. The final product is bottled at 90 U.S. proof (45% alcohol by volume). Workers hand-dip the bottle in red wax, giving each bottle of Maker’s its signature finish. Maker’s Mark is the most well-known of the “wheater” bourbons — the others being the Old Fitzgerald, Weller, and Van Winkle lines. Wheated bourbons, where the 2nd grain (also called the “flavor grain”) is wheat instead of rye, are generally smoother and sweeter than their traditional rye-based brethren.
Instead of having an expiration date at the warehouse after a certain number of years, Maker’s bottles based on taste. Warehouse personnel also routinely rotate barrels of aging bourbon from the top floors of the warehouse to the bottom to benefit from the difference in temperature and improve consistency in the aging as the seasons change. As the barrels reach maturity, each
The old Maker’s Mark slogan, “It tastes expensive… it is”, was very successful in the 1960s. The Samuels family was brilliant in predicting, if not creating, the premium bourbon boom, however their whiskey now comfortably sits in the middle of the pack as far as price goes. Today, depending on where you shop, you can usually get a 750mL bottle for around
$24-$28. While it is priced slightly higher than some of its middle-shelf competitors now, Maker’s Mark provides great value for its quality and consistency. Another building block of the Maker’s brand is its Ambassador program. By creating a team of missionaries for Maker’s, Bill Samuels’ team has smartly built an informal sales force of fanatically loyal customers, who eagerly push Maker’s on to their friends and family. Very few companies work to inspire that kind of loyalty, and that’s just smart business if you ask me. Also, their distillery tour is unparalleled in its sophistication, breadth, and entertainment value. They have built what might be called a bourbon amusement park. It is always the first stop I recommend for anyone planning to do a tour of the Bourbon Trail circuit. And if you’re ever in Louisville, KY, the
Maker’s Mark Bourbon House & Lounge deserves a visit. In addition to featuring an entire wall of backlit Marker’s Mark bottles, it also showcases an impressive selection of bourbons from many other Kentucky distilleries. Finally, the Maker’s team have their finger on the pulse of the Kentucky psyche and create products to mirror that. They routinely release limited edition commemorative bottlings dedicated to certain events or Kentucky luminaries. Some of the people honored on these special releases include Bill “Mr. Wildcat” Keightley, “The Unforgettables” University of Kentucky basketball team, Kentucky Derby winners, and others. (see the eBay listings below for some examples) Because Maker’s Mark does not release a single-barrel or long-aged bourbon, these special bottlings are generally the only collectible Maker’s products you will find on the shelf. But when they’re released, you better hurry!
Each time a new commemorative bottle is released, it is the talk of the town, and they are snapped up fast. The folk at Maker’s Mark make a solid bourbon, but they sit at top of the heap when it comes to building a brand — they are marketing geniuses in my book.I consider Maker’s Mark to be a staple for any bourbon shelf. For many, it serves as a gateway into the wide world of bourbon. It is readily available, an iconic, well-recognized brand, consistent in quality, and provides an easily accessible drinking experience due to its sweet, smooth flavor. If you are new to drinking bourbon or looking for a good choice to serve to non-whiskey drinking guests, Maker’s is one of only a few whiskeys you absolutely must have. For old-hands, Maker’s sometimes is described as boring or uninspiring. For me, I once felt that way due to developing a taste for more traditional rye
bourbons. I will say, however, as I have moved past bourbon drinking adolescence, I have re-developed a fondness for Maker’s Mark. I know what to expect, I know I can always find it. It’s trusty. It’s reliable. And it’s good. While I hesistate to rate bourbons, since I feel there are very, very few bad bourbons on the market, I know some of you have asked me to start doing so. So to put a number on it, I rate Maker’s an 85 / 100.
Bourbon is a type of whiskey. It gets its name from Bourbon County in Kentucky where it originated. Bourbon tends to be amber-colored, and a little sweeter and heavier in texture than other whiskeys. For a whiskey to qualify as bourbon, the law -- by international agreement -- stipulates that it must be made in the USA. It must be made from at least 51% and no more than 79% corn. There are no aging requirements for bourbon. However, most bourbon is aged for four years or more. If aged for a minimum of two years, and it does not have added coloring, flavoring, or other spirits, it may be (but is not required to) called straight bourbon. Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging. This applies to Bour-
bon sold in the U.S. The barrels for aging can be made of any kind of new oak, charred on the inside. Most distillers today use American White Oak because it is porous enough to help the bourbon age well, but not so porous that it will allow barrels to leak. It must be distilled at no more than 160 proof (80% alcohol by volume). Nothing can be added at bottling to enhance flavor or sweetness or alter color. The other grains used to make bourbon, though not stipulated by law, are malted barley and either rye or wheat. Well besides the fact they taste quite different, a lot of people seem to be confused when it comes to whiskey and bourbon.
I have heard whiskey called bourbon and more commonly of course I have heard Bourbon referred to as whiskey. Now both these statements Can be correct, while one of these statements is always correct. All Bourbon is classified as whiskey, but not all Whiskey is bourbon. So.. Bourbon vs Whiskey? It’s a personal choice, and personally I don’t like whiskey. I almost exclusively drink Bourbon. I do however know people who wont touch Bourbon, but love Whiskey. Then of course are the people who love them both! So besides taste, lets explore just what is the difference between Bourbon and Whiskey?
Whiskey Well first of all Whiskey can be made anywhere in the world, Scotland and Ireland being 2 of the most famous Whiskey producing nations on the planet. I’m sure most of us have heard Scotch Whiskey referred to as just “Scotch” at least once. eg: Ron Burgundy in anchorman I love scotch. Scotchy, scotch, scotch. Here it goes down, down into my belly Whiskey(By US regulations). Can be made with any combination of grains. Whiskey must be produced at less than 190 proof (U.S) Whiskey must be stored in Oak containers Whiskey must be bottled at no less than 80 proof (U.S) (40% alcohol by volume). Now that the days are getting shorter and chillier, it’s the perfect time to curl up with a good book and a nice warming glass of whisky - or should that be whiskey? Same thing, just different spelling, right? Well, that depends… Before we get going, let’s define the liquor in general: No matter how you spell it, whisky/ey is an umbrella term for a type of spirit distilled from a mash of fermented grains. Now let’s look at some different types: Within the broad category of whisky/ey are many sub-categories, including bourbon, rye, Tennessee, Scotch, Irish, and Canadian style whiskies. The manufacture of each of these types of whisky/ey is guided and regulated by the government of the spirit’s country of origin. As a result, Canadian whisky, for example, is a whole different animal from Scotch whisky, Irish whiskey, and American-style whiskeys such as Tennessee, bourbon, and straight rye. Now things start to get tricky: American and Irish liquor producers (and copy editors) tend to favor the spelling WHISKEY, while Canadian, Scottish, and Japanese producers (and copy editors) tend to favor (or should I say, favour) WHISKY
The controversy:
So we have two things going on here: copy editing style and actual liquor style. The big question is: Are WHISKEY and WHISKY just two different spellings of the same
word, or are they two slightly different words describing two separate groups of spirits? What do you do if you’re a resident of Scotland writing about Irish whiskey or an American writing about Canadian whisky?
A solution:
Up until quite recently, The New York Times tackled the problem by spelling everything the American way (with an E), regardless of the spirit’s country of origin. From Kentucky bourbon to Islay malts, everything was “whiskey” to The NYTimes. But then, last February, the venerable newspaper made a decisive change. After receiving a raft of complaints from some serious Scotch whisky drinkers, the paper re-tooled its approach to follow that
of many specialized spirits publications, spelling each type of spirit according to the way favored by its country of origin. So, while American-produced varieties such as bourbon, rye, and Tennessee - as well as the Irish stuff - kept their previous NYTimes-styled “whiskey” spelling, the stuff from Scotland, Canada, and Japan now would be referred to as “whisky.” Makes a lot of sense, I think.
Bourbon On the other hand Bourbon MUST be made in the USA, and if its not, it’s not Bourbon. In fact Bourbon Whiskey was recognised by the United States Congress as a “distinctive product of the United States” on May 4 1964. In order to carry the name Bourbon, a set of rigid requirements must be met, and these requirement are set out in The Federal Standards of Identity for Distilled Spirits (27 CFR 5) So if we break this down we come up with the key requirements for a Whiskey to be classified as a bourbon. The grain mixture of which Bourbon is made must contain ATLEAST 51% Corn. rapid rise in popularity around the world. Demand has grown so much that distillers are having trouble keeping up. What’s driving sales are premium, small-batch bourbons, including Maker’s Mark, Knob Creek, Russell’s Reserve and Michter’s. Whether you’re in Louisville, New York or even Melbourne, Australia, you won’t have to look hard to find a bottle of good bourbon. Here’s a shot of spelling with your glass of bourbon: Whisky from Scotland, Canada and Japan is spelled without an “e.” Whiskey from Ireland and the United States is usually spelled with an “e.”
HOW TO DRINK BOURBON: Purists drink bourbon straight, but it’s often served in a rocks glass with a few ice cubes and a splash of water, in what industry legend and Jim Beam’s grandson Booker Noe called “Kentucky iced tea.” Like most whiskies, bourbon works well with club soda and ginger ale. The spirit is also the base for many classic American cocktails, including the Mint Julep, Old Fashioned, Presbyterian, Horse’s Neck, Ward Eight and Brown Derby.
Bourbon must be produced at no more than 160 proof (U.S) (80% alcohol by volume) Bourbon must be stored at no more than 125 Proof (U.S) (62.5% alcohol by volume) and it MUST be stored in NEW Charred Oak Containers. Straight Bourbon Whiskey refers to Bourbon meeting these requirements which has been aged for longer than 2 years. Most, if not all bourbon available to purchase has been aged for 4 years or more and therefore is Straight Bourbon whiskey, however it is not required to be labeled Straight. Bourbon’s roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky. In 1964, the US Congress established federal regulations for producing the spirit. Bourbon must be made from a mash (the base mixture of grain and water) that is at least 51 percent corn. The rest of the mash is made up of rye, wheat and/or malted barley. Unlike Scotch or cognac, bourbon must by law be aged in new, charred oak barrels. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber color comes from the wood that it is aged in for at least two years; distillers can’t add any color to the finished product. Bourbon also has to be bottled at a minimum of 80-proof (40 percent alcohol by volume). Over the last ten years, bourbon has seen a
The Greatest Trail known to Man Bourbon is booming, but only decades ago, it was on a path toward failure. This was most evident in the 1980s, at the height of vodka and big hair, when distilleries in the Bluegrass State were shuttering their doors. They simply couldn’t give bottles away, the same bottles that just a generation before were lining executive conference rooms and hotel bars throughout America. It was by definition an all-American drink, and it was quickly fading. But then in the mid2000s, distillers realized the atmosphere was changing. Bourbon started coming back. Fast.
Day 1 Pick up a Kentucky Bourbon Trail® passport and begin your journey at the Bulleit Frontier Whiskey Experience at the iconic Stitzel-Weller facility on the outskirts of Louisville. This new experience tells the story of Bulleit’s well-known brand on the hallowed grounds of this iconic site. Drive a short 5 miles to Main Street to tour the Evan Williams Bourbon Experience. This fantastic new facility is an immersive, artisan tour right in the heart of downtown Louisville on the famed Whiskey Row. Louisville skylineWhile downtown, make sure to stop in the Greater Louisville Convention & Visitors Bureau to discover everything the city has to offer. Make a short detour to Art Eatables to indulge in a Small-Batch Bourbon Truffle that will melt your perception of what “luxurious” can be. Complete your day in Louisville with a Bourbon-themed dinner at Bourbons Bistro, Louisville’s foremost Bourbon bar, located in the historic Clifton district. With a selection of more than 130 Bourbons, including an exclusive barrel selection program, Bourbons Bistro has a seasonal menu that is Bourbon inspired and locally sourced. Need a place to stay afterward?
This explosion, which continues to grow to this day, raises plenty of questions. What’s fueling the bourbon boom? Is it going to burst, like tech and housing? Are some bottles really worth $5,000, and more importantly, who’s buying them? What makes a bourbon good? The best way to get to the bottom of this was to head to the Bluegrass State, where 95 percent of the world’s bourbon is made, equipped with a few cameras, some notebooks and
clean livers for five days on the Kentucky Bourbon Trail — a triangle of distillery tours throughout the state with endpoints at Louisville, Lexington and Bardstown — for many early mornings and late nights drinking and talking with some of the foremost professionals in booze. We came back with five days of fear and loathing on the Kentucky Bourbon Trail.
“A white oak tree is to bourbon what a grape vine is to wine, what peat is to scotch.” The Marriott Louisville East is Kentucky’s only bourbon themed hotel. Ask about booking the Bourbon suite complete with Bourbon-barrel decor. Enjoy a “Bourbon of the day” and other nightly drink specials at Charr’d Bourbon Kitchen and Lounge.
Arboretum and Research Forest across from Jim Beam. Bullitt County also is home to the famous Zappo’s shoe outlet, if you need new treads for your trip.
Day 2
On the outskirts of Bardstown, an Official Trailhead of the Kentucky Bourbon Trail™, you will find the Heaven Hill Bourbon Heritage Center. Here you can choose between several different tours including the Behind the Scenes Tour (appointment required) and receive a complimentary tasting in the barrel-shaped tasting room (naturally). Before heading downtown, drop by Willett Distillery, only a stone’s throw from Heaven Hill.
tart day two by stepping into the Jim Beam American Stillhouse for their interactive, multi-sensory tour. If you can stick around for lunch you’ll enjoy freshly smoked BBQ and delicious sides at Fred’s Smokehouse, named after 7th generation Master Distiller Fred Noe. Just south of Jim Beam lies the Four Roses Warehouse and Bottling Facility at Cox’s Creek. This is a separate Four Roses tour that focuses on its warehouse and bottling operations. (See Day 3 for the Four Roses distillery tour). You can get your Passport stamped at either location – and even save on admission fees if you tour both within 60 days. Bullitt County Tourism, Jim Beam facilityShepherdsville is a perfect and convenient place to go shopping, dine or lay your head after so much Bourbon education–making it an Official Trailhead of the Kentucky Bourbon Trail™. Don’t miss the Bernheim
Heaven Hill Bourbons
You are now in Bardstown, the Bourbon Capital of the World® and the recently voted Most Beautiful Small Town in Bardstown,_Ky._Kip_McGinnis_20120720103624_320_240America! Don’t miss an opportunity to dine on classic Kentucky fare in the Old Talbott Tavern, have a nightcap in the “world’s oldest bourbon bar”, and even spend the night if you feel so inclined. For unique Bourbon artifacts, peruse the Oscar Getz Museum of Whiskey History. Also make sure to stop by the Kentucky Bourbon
Marketplace – your one stop shop for oneof-a-kind Bourbon souvenirs, gifts, bottles and even a Bourbon cocktail at their barrel stave bar. Bottles being dipped at Maker’s Mark Distillery Next, head down the winding roads to the home of Maker’s Mark Distillery, a National Historic Landmark nestled in the rolling hills of Marion County. There are plenty of signs to get you there in time to dip your own souvenir bottle in their signature red wax. This is one area of the tour where cell coverage is a little spotty, so put down the phone and enjoy this can’t-miss stop and its picturesque grounds, Whisky Creek and educational tour. Grab a bite at the Tollhouse Café on your way out. Lebanon is literally the “heart” of Kentucky — it’s the geographic center of the Bluegrass State–and now an Official Trailhead of the Kentucky Lebanon TourismBourbon Trail™. There’s a lot of history in this small town with the Civil War Trail and the John Hunt Morgan Trail. Grab a snack downtown and then stop by the beautiful Limestone Branch Distillery, a founding member of the Kentucky Bourbon Trail Craft Tour™. Steve Beam and his crew will let you sample some of their handmade “sugar shine” products. Danville_main_StreetWith every Kentucky Bourbon Trail® distillery within a 90 minute radius of this historic area, and one Craft distillery located downtown, Danville-Boyle County makes the perfect hub for your Bourbon experience. Wilderness Trail Distillery uses local grains and their signature distillation process to produce its spirits right here in Danville – after your tour make sure to venture into downtown. Danville-Boyle County has many idyllic main streets and historic attractions, in addition to its wealth of shopping, dining, and its world-class entertainment venues. Drop in to the Visitor’s Center for a warm smile and helpful tips for your exploration. Stay in Danville or head north 10 miles to Harrodsburg, Kentucky’s first settlement, and check into the historic Beaumont Inn. Listed on the National Register of Historic Places, the inn has 31 guest rooms, spa and massage services and offers delicious Southern cuisine. Don’t miss the adjoining Old Owl Tavern and their generous selection of Bourbon brands. Call to setup your
own Innkeeper’s Bourbon Tasting with house bourbon specialist, Dixon Dedman.
Day 3 They’ve been making whiskey in Anderson County for centuries, and two historic distilleries are waiting to share their jimmy_russel_wild_turkeytimeless secrets. Lawrenceburg is just down the Bluegrass Parkway, where you can jump on a tour at the Four Roses Distillery. You’re sure to fall in love with the romantic story behind this iconic brand and the unique Spanish Mission style architecture. Stop and smell the roses – literally – that are abundant on the grounds, or chill out for your own “mellow moment” in the gazebo and barrel swing. Just 8 short miles away is where the Wild Turkey Distillery sits atop the Kentucky River. Come see “the house that Jimmy built” – take a wonderful tour of their new state-of-the-art distillery and look for legendary Master Distiller Jimmy
restaurant, Addie’s Restaurant & Bar. Make your way through the beautiful horse country for an unforgettable meal at the Holly Hill Inn nestled in the trees on the outskirts of Midway. Or jump the tracks for a more casual affair – take Diners, Drive-Ins & Dives star Guy Fieri’s word for it and visit Wallace Station Deli just down scenic U.S 62, one of the prettiest drives in the commonwealth. Town Branch Distillery At this point your passport is tired and ragged but you only need one more stamp to get that Kentucky Bourbon Trail® t-shirt. We hope you saved some strength because you will not want to miss AllTech’s Town Branch Distillery, named after the limestone stream that runs through Lexington. It’s the only “brewstillery” on your journey, and it’s conveniently located in the center of downtown Lexington near Rupp Arena and the Lexington Visitor’s Center. Make sure to sample their Bluegrass Sundown, a popular Bourbon-infused coffee drink while learning about the city’s deep Bourbon roots and Bluegrass heritage. If you have time, pop over to Barrel House Distilling Co., less than a mile away from Town Branch. It’s one of the founding members of the Kentucky Bourbon Trail Craft Tour™ and features many unique products to sample. Need great drinks, cuisine and relaxation? Stop into Enoteca for cocktails and tapas on their patio. For accommodations nearby, the Gratz Park Inn is a wonderful choice with its historic charm and boutique amenities. With great Bourbon, food, shopping and horses, what better place is there to end your Kentucky Bourbon Trail® experience than Lexington?!
Russell roaming the grounds. Jimmy’s been crafting bourbon for 60 years and is always willing to sign a bottle or pose for a picture. woodford-reserve-shotThe scenery doesn’t get much better than that of Woodford County, home of several Kentucky Derby winners, dozens ofHolly Hill beautiful thoroughbred farms and even a genuine castle! A breathtaking drive past some of the world’s fastest horses will bring you to the historic Woodford Reserve Distillery. Once you have lifted your jaw from the
ground, you can jump on the hourly Bourbon Discovery Tour. Call ahead for availability and reservations for the extended National Landmark Tour and the Corn to Cork Tour that are offered at different times of the week. So far, so good…it’s time to eat! While at Woodford Reserve, grab a bite from the seasonal offerings of Picnic on the Porch. The daily fare usually includes Kentucky favorites such as country ham, barbeque and homemade desserts. For something different, head back to downtown Versailles, check into the Woodford Inn and feast in the onsite
With your passport now complete, you can pick up your shirt at the welcome centers for Louisville, Bardstown, Lebanon, and Shepherdsville tourism. Click here for addresses and hours of operation. You’ve now seen, tasted and learned more about Kentucky heritage than most of your friends will ever dream of. Dinner party conversation doesn’t stand a chance against the likes of your knowledge. You know terms of varying complexity such as “oaky”, “spicy”, “leathery” and “angel’s share.” You’re armed with serious whiskey knowhow and are now a true spokesper-
son for Kentucky Bourbon. Obviously, you can reverse course and start in the Louisville/Shepherdsville area and head toward Bardstown and Lexington. Or pick and choose to make your own itinerary—this is only our suggestion to make things as stress-free as possible
History In 1999, the Kentucky Distillers’ Association formed the Kentucky Bourbon Trail® tour to give visitors a firsthand look at the art and science of crafting Bourbon, and to educate them about the rich history and proud tradition of our signature spirit. It began in the 1700s with the first settlers of Kentucky. Like most farmers and frontiersmen, they found that getting crops to market over narrow trails and steep mountains was a daunting task. They soon learned that converting corn and other grains to whiskey made them easily transportable, prevented the excess grain from simply rotting, and gave them some welcome diversion from the rough life of the frontier. Since then, generations of Kentuckians have continued the heritage and time-honored tradition of making fine Bourbon, unchanged from the process used by their ancestors centuries before. So how did it get the name Bourbon? Well, one of Kentucky’s original counties was Bourbon County, established in 1785 when Kentucky was still part of Virginia. Farmers shipped their whiskey in oak barrels — stamped from Bourbon County — down the Ohio and Mississippi Rivers to New Orleans. The long trip aged the whiskey, with the oak wood giving it the distinct mellow flavor and amber color. timeline Pretty soon, whiskey from Bourbon County grew in popularity and became known as Bourbon whiskey. In 1964, Congress officially recognized Bourbon’s place in our history — and our future — by declaring it a distinctive product of the United States. Or, as we like to say, “America’s Official Native Spirit.”
Today, Bourbon is a signature industry that helps create 9,000 jobs, generates more than $125 million in tax revenue each year and is a growing international symbol of Kentucky craftsmanship and tradition. Bourbon tourism is skyrocketing too, with nearly 2.5 million visitors from all 50 states and 25 countries to the world-famous Kentucky Bourbon Trail® tour in the last five years alone.