Inside my favourite barrels....

At Woodford Reserve

So, I was going through some old pictures the other day. And I found the pictures of my road trip to Kentucky a couple years ago. Purpose of my trip? To visit bourbon distilleries of course!  So, while I try to track down the elusive Mr. Brad,.... so we can detail our next filming session and break things down; here's a little bit about that trip.

Mash fermenting prior to being distilled

I didn't get to visit 2 of the distilleries I wanted to (Maker's, and Jim Beam). Darn. Guess I have to go back, eh? Anyone wanna come? Hehehe.... But... I DID get to Woodford Reserve, Wild Turkey, Buffalo Trace, and Four Roses. Did the standard tours. Most provide the same basics of the making of bourbon.

Four Roses. Got to sample :)

The grain 'mash' or "beer" as its called ferments in giant tanks (showing here). These fermentation rooms are warm and smell of yeast and beer. Yum. A bread-y sweet aroma. From there the mash runs through stills (a process I'll describe another time). The distillate is clear like water, but usually around 125-proof. 60 some-odd per cent. If I was in a Steve Earle song (Copperhead Road), and I did that up in the hills... it would be moonshine. Some distilleries sold it legitimately (Thank you, Buffalo Trace!), and call it White Lightning. Sip in small quantities while sitting down. TRUST ME.

Anyway... the distillate then goes into a barrel. And here's one of the keys to it qualifying as "bourbon" as defined by the FDA. Yep,...them Amer'cans takes their bourbon serious (Yes, I said that with a drawl). The barrel must be an unused oak barrel. It must age a minimum number of years. And it must be a certain alcohol percentage when it goes in, and when it comes out. Knob Creek ages theirs 9 years. 

 Each bourbon, though made of the same ingredients, is so very different from the next. Some spicier, some sweeter. Some stronger, some softer.

Why, it comes down to the percentage of the grains, the source, the aging techniques used, and the whim of the Master Distiller. If I had a hat on right now, I'd take it of to you, sirs.

It was a grand trip, and one I plan on making again, hopefully soon. Again... any travel buddies interested? It can be driven in a day. Easily.

I have 2 more pics, and these I forgot I had, but my father and a few of you dear readers will enjoy,...and knowing me... you'll get why I took them.

Seriously? NICE!

If you have a passion for a food, a spirit, go find it, enjoy it, embrace it!

It was under construction! Ironic?

Yes... of those that come from Inside the Barrel,... I would have to say bourbon is my favourite. What's yours?  Send me a message at aaronsfoodandwine@gmail.com. If you'd like to see a post with some information and education on how to taste, what to look for, etc. let me know, and I'll get something to you as soon as I can, and put it at the top of the list for Mr. McMillan and I to work on capturing for our webseries.

That's all for now... ;)

By all means enjoy, but please be responsible!

Slainte!