People who know me won’t be surprised by the analogy that came to mind as I sat down to sample Ballotin Chocolate Whiskey, a new product from a veteran of the local distilling industry. What jumped into my head was the rabbit-duck illusion, an ambiguous 19th-century German drawing depicting a rabbit that, if you look again, looks like a duck, or a duck, if you blink, that resembles a rabbit. Which creature is it? Continue reading Ballotin Chocolate Whiskey
By creating the Urban Bourbon Trail, the CVB’s Stacey Yates helped put Bourbon tourism on the map.
These days, Louisville’s Urban Bourbon Trail, a network of 34 establishments that promote and celebrate Bourbon by offering at least 50 brands, is so popular that “I’m waiting for Gattiland to call and say, ‘We have 50 Bourbons – can we be we on the Trail?’” Continue reading Trail Blazer
September is National Bourbon Heritage Month, the perfect time to release new books about bourbon by Louisville’s bourbon cognoscenti and others. Continue reading Local authors explain how to taste bourbon
Shop any decent liquor store and you’ll find a growing number of clear spirits that aren’t gin, vodka or rum. I’m talking moonshine, a debatably named clear liquor and tasty tribute to the turbulent times of Prohibition.
Baby Boomers hearing the word “moonshine” recall “The Beverly Hillbillies’” Granny Clampett sipping “white lightnin’” from an earthen jug labeled “XXX.” She made her “rheumatiz medicine” from an unknown recipe in an illegal still. Much the same occurs today on the Discovery Channel’s “Moonshiners” show, where its scofflaw characters make ‘shine by “recipes” that vary with nearly every episode. What’s available, affordable and fermentable is what gets used. Sometimes that’s sugar and water, other times it’s some ground corn, sugar and water. Once rotting strawberries served as the sugar source for a batch o’ hooch that emerged blue from the still. (Thankfully, the hard luck hill jacks ditched it.) Continue reading Modern Day Moonshine
The bourbon craze deserves some credit for tequila’s soaring popularity.
Most Baby Boomers recall bourbon as “the drunk’s drink” in the 1970s. Back then, gin was coming in, vodka was rockin’ and rum was running. Clear was king and brown was down.
What a difference a generation makes. Continue reading Tequila: Brothers in the Barrel
Well, it would take a lot of aged spirit to fill even a kid’s wading pool, so that is not the kind of immersion we mean.
Rather, we refer to the chance of intellectual and practical immersion in the history, production and culinary uses of good corn whiskey. The opportunities for such will be offered by the educational distillery Moonshine University, 801 S. Eighth St. in their Summer Bourbon Series.
Of course, the venerable Filson Historical Society has a Bourbon historian on staff. That is Michael Veach, author of “Kentucky Bourbon History: An American Heritage,” who will add his expertise to the Derby Week festivities by hosting a Bourbon tasting Tuesday, April 29 at 6:30 p.m. at 21C Museum Hotel, 700 W. Main St.
Veach will pour six samples from three Kentucky distilleries–Brown-Forman, Michter’s and Heaven Hill–and discuss the history of Bourbon and how his samples fit into the spectrum of Bourbon pleasures. The tasting will be accompanied by hors d’oeuvres from Proof on Main’s chef Levon Wallace. Continue reading Sip into some Bourbon history at 21C