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| Photo by Sher Yip |
The event, which is a fundraiser benefitting the American Red Cross Northeast Chapter, hosted nearly 20 restaurants, specialty food vendors, breweries and top wine distributors Wednesday night, with each delivering delicious, innovative dishes and drinks in hopes of winning a judge's or people's choice award.
Atomic Grill, Bartini, Blue Ridge Beverage, Coach’s Crab Shack, Erickson Alumni Center, Iron Horse Tavern, Jo's Globe, Morgan’s High Street Diner, Lakeview Resort & Spa, Morgantown Brewing Company, Mountain State Brewing Company, Table 9, Terre Café, The Cupcakerie, The Preston County Inn, The Tea Shoppe, The Wine Bar at Vintner Valley, Tin 202, and Tutto Gelato Café participated in this year's event.
This year's featured a carnival theme, as well as a heavy emphasis on local foods. My friend Kayla and I sampled as much of the fare as we could before having to be rolled out of the event.
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| Photo by Sher Yip |
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| Photo by Sher Yip |
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| Photo by Sher Yip |
Tea Sandwiches - cucumber dill, white pimento cheese, or tarragon chicken salad sandwich
Sweets - caramel pecan bar, fresh strawberry mousse, or raspberry white chocolate scone
Drinks - Earl Gray Mar-TEA-ni, Pina Colada, Wild Strawberry
I tried the tarragon chicken salad sandwich, the caramel pecan bar and the wild strawberry drink. My favorite of the bunch was definitely the caramel pecan bar (surprise), but it was this nice, crumbly sweet bite. The chicken salad sandwich was average, I think. The croissant a bit too soft. And the drink was fine, too. I heard the white pimento cheese sandwich was very good.
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| Photo by Sher Yip |
Pulled Pork BBQ - with choice of chipotle BBQ, Carolina Q or Apple Butter BBQ
Garlic Hummus with pita chips
These two items are mainstays on MSBC's regular menu - and I often order both of them. In fact, I say their hummus is some of my very favorite in town. If you love garlic, get their hummus STAT. The pulled pork is also very good - but I like it with the chipotle BBQ. The Apple Butter BBQ is too sweet for me. And this little tiny bun was sweeter, so all together, the meal was very tasty.
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| Photo by Sher Yip |
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| Photo by Sher Yip |
Tin 202
Lion Tamer - barrel-aged gin, small-batch tonic, rhubarb bitters, soda, lemon oil
Trout Two Ways - cucumber, corn, herbs, rye crumble
Rhubarb Fool - rhubarb, sweet lemon creme, chocolate mint
While I didn't get to try their drink, I actually really liked the other two: the trout and the rbubarb. The trout had a crazy cool presentation with some very smart flavors. The rhubarb bite was so very different from what I was expecting (I also didn't realize it was rhubarb). It was very tart but refreshing.
While I didn't get to try their drink, I actually really liked the other two: the trout and the rbubarb. The trout had a crazy cool presentation with some very smart flavors. The rhubarb bite was so very different from what I was expecting (I also didn't realize it was rhubarb). It was very tart but refreshing.
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| Photo by Sher Yip |
Terra Cafe - "Crudo & Futo: Italian/Japanese Fusion"
Terrine of Local Bounty - seven spice beef, fresh mozzarella, swiss chard, heirloom tomatoes, ginger and sesame topped with crudo and wasabi candy garnish.
Tiramisushi - espresso and sugar sticky rice, fresh raspberries, lady finger and chocolate with mascarpone sauce and sake-chocolate truffles. Locally sourced ingredients from Possum Tail Farm, High Country Creamery and Round Right Farm
This was by far the most creative dish of the night. It was a fusion of two cuisines, with interesting forms. The terrine was delicious with fresh layers. The sushi was moderately sweet with a unique flavor. This was amazing in presentation and creative with flavors. Huge fan.
This was by far the most creative dish of the night. It was a fusion of two cuisines, with interesting forms. The terrine was delicious with fresh layers. The sushi was moderately sweet with a unique flavor. This was amazing in presentation and creative with flavors. Huge fan.
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| Photo by Sher Yip |
Lakeview Golf Resort & Spa
Preston County buckwheat pancakes, topped with apple braised pork, finished with an apple butter barbecue sauce.
Props to Lakeview for having super tender pork - though the buckwheat cake and sauce didn't leave me fully satisfied. Maybe one more component could have set this dish off.
Atomic Grill
Smoked pulled pork, cilantro grits, chimichurri slaw, charred green tomato and goat cheese
The slaw packs some heat! I also liked the cilantro grits - good texture, good flavor. The pork could've had some more of the signature flavor I have come to expect from Atomic. Good flavors overall.
Morgantown Brewing Company
Appalachian Surf N' Turf Bruschetta - mesquite smoked brown trout, salt n' pepper cured pork jowl, rhubarb, green garlic, and kale chow-chow, with strawberry horseradish cocktail sauce, on a house-baked pretzel roll
Pepperoni Roll Bites - beer soft pretzel dough stuffed with pepperoni, capicola, and salami, served with a house-made queso blanco
Kudos to Brew Pub for consistently thinking outside of the box and delivering food you don't expect. The Appalachia bruschetta was good, but it ate a bit on the sour side. Not a bad combo with the sweeter strawberry horseradish cocktail sauce though. The pepperoni roll was tasty.
Tutto Gelato Cafe
Gelato - caramel popcorn, white chocolate caramel pretzel or caramel apple
Favorite dessert of the night. One of the best gelato flavors I've had from Tutto. I love the garnish, as well as the bits of caramel popcorn throughout. So delicious.
Erickson Alumni Center
Cheddar jalapeno pork sliders with Carolina slaw
Rum glazed barbecue shrimp with roasted corn risotto
Boneless short ribs with loaded mashed potatoes
The alumni center always put on a crazy awesome presentation - probably because they're housed right at the event center. This one was toward the end, and I was filling up pretty quickly. I was a fan of the sweet corn risotto and the shrimp, though!
The Wine Bar at Vintner Valley
Crab stuffed mushroom
Prosciutto caramel brownie
Classico bruschetta
Sangria or caramel alcoholic beverage
The Wine Bar was, I think, my overall favorite. From the tasty first bite of classic bruschetta to an overflowing mushroom cap full of crab (one of my favorite combos ever), finished off with the most delicious salty brownie and a side of the most delicious combination of a drink -- Whatever Shane put into this concoction was incredible. I know I'm not doing it justice - I don't remember half of what was in it - just know I want it again and again.
Iron Horse Tavern
Chicken and Waffles - buckwheat pizzelle cone (from Lazy J's Farm in Buckhannon, WV), Mountain State Brewing Company stout brine chicken breast (hormone-free with Mountain State Brewing Company Miner's Daughter), mulberry maple syrup (locally picked mulberries and pure maple syrup), smoke peanut butter mousse and toasted pretzel crumble
Cotton Candy Creme Brulee - farm fresh local eggs (from Fairmont, WV)
So, Iron Horse has a clever idea here, but the execution didn't quite do it for me. The cone was not strong enough and the chicken was just OK. I liked that there was a sort of syrup and mousse underneath, but it would've been nice between the waffle and chicken. The creme brulee was good - not much of a caramelized crust. But I do like the cotton candy touch to coincide with the carnival theme.
Coach's Crab Shack
Lobster meatball, crabby jambalaya & Bloody Mary
Very, very good. I loved the jambalaya packed with andouille sausage and shrimp, plus a delicious, flavorful lobster meatball on top. The Bloody Mary was rimmed with old bay and garnished with an olive and shrimp. So good. It definitely packs some heat, but the flavors were on point.
Morgan's High St. Diner
Chili with cheese
Pepperoni roll
I've had some good meals from Morgan's High St. Diner, so I was a bit disappointed with a little thing of mediocre chili and a piece of a pepperoni roll. I did like the pepperoni roll, though, as it was nice and warm and had some tasty filling. But overall - fairly average.
The Cupcakerie has a handful of cupcakes that I tend to see at these events. Most have been made with some kind of liquor. I went for the caramel apple one - not sure if I've had it before. And it was pretty good. A nice little bite.
Preston County Inn
Pulled Pork Sandwich - pork (raised in Preston County and processed at Preston High School in Kingwood), pretzel roll (wheat was grown and milled in Terra Alta and baked in house), ramp slaw (homemade with Kingwood ramps), BBQ sauce (homemade and won Best of Show at the 2013 Buckwheat Festival)
BBQ chips - potatoes (Kennebecks and were grown in Aurora by David Martin), spice rub (homemade)
Cinnamon-Maple Bread Pudding - (recipe courtesy of Sandra Marrara of Kingwood), homemade Alpine Wheat bread (from Terra Alta wheat), eggs (from Stemple Farms of Terra Alta), maple syrup (produced by Forman Farms of Aurora).
The Preston County Inn routinely takes home the prize for being most devoted to local ingredients. And they didn't disappoint this year. They showcased a number of locally grown or produced products in their meal. As far as flavor, though, it wasn't quite there for me.
Table 9
Korean BBQ pork bell with cilantro, leeks, thai basil and cucumber
Blueberry lavender cobbler cocktail with sherry, pinot noir, blueberry lavender simple syrup, orange, lemon and plum bitters
Table 9 is always so creative with their dishes. A very tasty little bite - if maybe a little rubbery. But good flavors and variety of textures.
Bartini
Beignet with m&ms
This was probably my least favorite of the night. A well-done beignet is one story, but turning it into a drunk college kid snack with m&ms inside just ruins any integrity of this dish. Meh.
Jo's Globe & Blue Ridge Beverage were also in attendance, but I didn't really get the chance to get many drinks since so many of the restaurants had drinks along with their meals!
Props to Lakeview for having super tender pork - though the buckwheat cake and sauce didn't leave me fully satisfied. Maybe one more component could have set this dish off.
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| Photo by Sher Yip |
Smoked pulled pork, cilantro grits, chimichurri slaw, charred green tomato and goat cheese
The slaw packs some heat! I also liked the cilantro grits - good texture, good flavor. The pork could've had some more of the signature flavor I have come to expect from Atomic. Good flavors overall.
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| Photo by Sher Yip |
Appalachian Surf N' Turf Bruschetta - mesquite smoked brown trout, salt n' pepper cured pork jowl, rhubarb, green garlic, and kale chow-chow, with strawberry horseradish cocktail sauce, on a house-baked pretzel roll
Pepperoni Roll Bites - beer soft pretzel dough stuffed with pepperoni, capicola, and salami, served with a house-made queso blanco
Kudos to Brew Pub for consistently thinking outside of the box and delivering food you don't expect. The Appalachia bruschetta was good, but it ate a bit on the sour side. Not a bad combo with the sweeter strawberry horseradish cocktail sauce though. The pepperoni roll was tasty.
Tutto Gelato Cafe
Gelato - caramel popcorn, white chocolate caramel pretzel or caramel apple
Favorite dessert of the night. One of the best gelato flavors I've had from Tutto. I love the garnish, as well as the bits of caramel popcorn throughout. So delicious.
Erickson Alumni Center
Cheddar jalapeno pork sliders with Carolina slaw
Rum glazed barbecue shrimp with roasted corn risotto
Boneless short ribs with loaded mashed potatoes
The alumni center always put on a crazy awesome presentation - probably because they're housed right at the event center. This one was toward the end, and I was filling up pretty quickly. I was a fan of the sweet corn risotto and the shrimp, though!
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| Photo by Sher Yip |
The Wine Bar at Vintner Valley
Crab stuffed mushroom
Prosciutto caramel brownie
Classico bruschetta
Sangria or caramel alcoholic beverage
The Wine Bar was, I think, my overall favorite. From the tasty first bite of classic bruschetta to an overflowing mushroom cap full of crab (one of my favorite combos ever), finished off with the most delicious salty brownie and a side of the most delicious combination of a drink -- Whatever Shane put into this concoction was incredible. I know I'm not doing it justice - I don't remember half of what was in it - just know I want it again and again.
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| Photo by Sher Yip |
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| Photo by Sher Yip |
Chicken and Waffles - buckwheat pizzelle cone (from Lazy J's Farm in Buckhannon, WV), Mountain State Brewing Company stout brine chicken breast (hormone-free with Mountain State Brewing Company Miner's Daughter), mulberry maple syrup (locally picked mulberries and pure maple syrup), smoke peanut butter mousse and toasted pretzel crumble
Cotton Candy Creme Brulee - farm fresh local eggs (from Fairmont, WV)
So, Iron Horse has a clever idea here, but the execution didn't quite do it for me. The cone was not strong enough and the chicken was just OK. I liked that there was a sort of syrup and mousse underneath, but it would've been nice between the waffle and chicken. The creme brulee was good - not much of a caramelized crust. But I do like the cotton candy touch to coincide with the carnival theme.
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| Photo by Sher Yip |
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| Photo by Sher Yip |
Lobster meatball, crabby jambalaya & Bloody Mary
Very, very good. I loved the jambalaya packed with andouille sausage and shrimp, plus a delicious, flavorful lobster meatball on top. The Bloody Mary was rimmed with old bay and garnished with an olive and shrimp. So good. It definitely packs some heat, but the flavors were on point.
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| Photo by Sher Yip |
Chili with cheese
Pepperoni roll
I've had some good meals from Morgan's High St. Diner, so I was a bit disappointed with a little thing of mediocre chili and a piece of a pepperoni roll. I did like the pepperoni roll, though, as it was nice and warm and had some tasty filling. But overall - fairly average.
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| Photo by Sher Yip |
The Cupcakerie
Cupcakes - fluffer nutter, red carpet red velvet, p'nutty for chocolate, caramel apple, or banana splitThe Cupcakerie has a handful of cupcakes that I tend to see at these events. Most have been made with some kind of liquor. I went for the caramel apple one - not sure if I've had it before. And it was pretty good. A nice little bite.
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| Photo by Sher Yip |
Preston County Inn
Pulled Pork Sandwich - pork (raised in Preston County and processed at Preston High School in Kingwood), pretzel roll (wheat was grown and milled in Terra Alta and baked in house), ramp slaw (homemade with Kingwood ramps), BBQ sauce (homemade and won Best of Show at the 2013 Buckwheat Festival)
BBQ chips - potatoes (Kennebecks and were grown in Aurora by David Martin), spice rub (homemade)
Cinnamon-Maple Bread Pudding - (recipe courtesy of Sandra Marrara of Kingwood), homemade Alpine Wheat bread (from Terra Alta wheat), eggs (from Stemple Farms of Terra Alta), maple syrup (produced by Forman Farms of Aurora).
The Preston County Inn routinely takes home the prize for being most devoted to local ingredients. And they didn't disappoint this year. They showcased a number of locally grown or produced products in their meal. As far as flavor, though, it wasn't quite there for me.
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| Photo by Sher Yip |
Korean BBQ pork bell with cilantro, leeks, thai basil and cucumber
Blueberry lavender cobbler cocktail with sherry, pinot noir, blueberry lavender simple syrup, orange, lemon and plum bitters
Table 9 is always so creative with their dishes. A very tasty little bite - if maybe a little rubbery. But good flavors and variety of textures.
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| Photo by Sher Yip |
Beignet with m&ms
This was probably my least favorite of the night. A well-done beignet is one story, but turning it into a drunk college kid snack with m&ms inside just ruins any integrity of this dish. Meh.
Jo's Globe & Blue Ridge Beverage were also in attendance, but I didn't really get the chance to get many drinks since so many of the restaurants had drinks along with their meals!
AWARDS
Living Local: Preston County Inn
Originality: Terra Cafe
Presentation: Atomic Grill
Sweet: Tutto Gelato
Savory: Erickson Alumni Center
Best Bite: Tin 202
Best Beverage: The Wine Bar at Vintner Valley
Team that should've won but they didn't have a category already created for them so they made this one up: Morgantown Brewing Company
People's Choice - beer: The Wine Bar at Vintner Valley
People's Choice - food: The Wine Bar at Vintner Valley and Coach's Crab Shack
Taste of Morgantown: The Tea Shoppe
My friend Vicki and I traveled to Kentucky to visit our friend Brittany. While in the area, we decided to embark on the Kentucky Bourbon Trail - mostly because I've always wanted to learn a little bit more about bourbon, and what better place to do it?The basic idea is to take tours of nine distilleries famous for making bourbon across the state of Kentucky. The state has a promotional campaign going on where you pick up a "passport" at the first distillery you visit and get stamps from each one. If you fill up the passport, you receive a "free" (read: most expensive free) T-shirt.
I strategically planned this trail to fit within three days while Brittany had to work, so that the remaining days can be spent in Lexington while Brittany was able to spend time with us! When I say strategically, I mean it. Most tours are from around 10 a.m. to 3 p.m. or so and are held on the hour and are about an hour long. Plus we spent each evening back in Lexington. So factor that in, plus meals, plus travel time, and you have a pretty tight schedule.
Here was our basic outline (which changed a bit to accommodate for not getting into the tours we planned, etc.):
SUNDAY May 24Leave Morgantown at 6 a.m.One hour lunch somewhereTravel: 5 hours, 4 minutes to LouisvilleArrive at Evan Williams 528 West Main St., Louisville, KY 40202. Tour at 1 p.m. $12 [tour is one hour long]Travel 15 minutes to Bulleit 3860 Fitzgerald Road, Louisville, KY 40216Tour at 3:00 p.m. $10 [one hour long]
MONDAY May 2510 a.m. Town Branch Alltech’s Lexington Brewing and Distilling Company 401 Cross Street (near the intersection of Versailles Rd. and W. Maxwell St.) Lexington, KY 40508$10 tour for one hourHalf hour to Woodford Reserve 7855 McCracken Pike, Versailles, KY, United States Noon tour for one hourLunch for an hour2 p.m. tour for one hour Wild Turkey Distillery, 1417 Versailles Road, Lawrenceburg, KY 40342
TUESDAY May 26Leave Lexington at 8 a.m.9 a.m. tour at Four Roses 1224 Bonds Mill Road, Lawrenceburg, KY, United States $5 tour11 a.m. arrive at Makers Mark 3350 Burks Spring Rd, Loretto, KY 40037Tour is $912 lunch until 1 p.m.2 p.m. tour at Heaven Hill Distillery 1311 Gilkey Run Road, Bardstown, KY, United States 3:30 p.m. tour at Jim Beam 526 Happy Hollow Road, Clermont, Kentucky 40110
DAY ONE
We drove straight from Morgantown to Louisville, grabbed a quick lunch and then headed to Evan Williams Bourbon Experience, our first stop along the tour. It was right in downtown Louisville and had an impressive display that stretched from the top to the bottom floor. We stood in line before the place even opened, but once we got in, we were put on a later tour (already throwing off my schedule). SO, if you're able to buy any tickets in advance, do so.
I didn't know much about Evan Williams before the tour, but it was very interesting to walk through the facility. You're led through these various rooms in the building, which emulate times in history. The immersive history was fun, and it ended with a tasting. My thoughts? Well, it was strong, and I couldn't tell much of a difference. I did notice that a little bit of water helps sweeten the flavor just a bit. Also, this is the first of many times we were told that all bourbon is whiskey, but not all whiskey is bourbon. Bourbon is a kind of whiskey - one that has to be 51 percent corn. I also made note that I was a fan of the rye whiskey. And I tried my first bourbon ball (mmm), and we did get to take a fancy little glass home.
Once our first tour was out, we were ready to head back to our hotel defeated. Being pushed back 40 minutes would push us out of the timeframe for the second tour I had planned. But I called Bulleit Frontier Whiskey Experience just to double check. Somehow, they had one tour remaining. Game on. We booked it out of town and toward our next distillery. We were within maybe a minute of arriving when we were stopped at the gate. The kind woman, Ms. V., was chatting with us about West Virginia and having a good time, but I was nearly climbing out of the car to get to the next tour. Somehow, we made it just in time to catch the last tour of the day.My main takeaway from this place was that they are very new comparatively to the other distilleries. And we (maybe not so legally?) signed a barrel because Vicki carries a sharpie with her. That was pretty cool. When bourbon is aging in the rickhouse, there is some natural evaporation - that's called the angel's share (cute, right?). So when you walk in, it smells... lovely. The tasting for Bulleit was also strong - but that's because we didn't really know how to taste it yet.
DAY TWO
Nothing like a bourbon tasting at 10 a.m., right? AllTech’s Town Branch Distillery was the first stop for our second day. The cool thing about this place is that it is a "brewstillery" - so they have beer AND bourbon. How cool is that? We got four chips to start with and could choose what we wanted to drink - whether that's liquor or beer. I did a mixture of the two. I liked both their Kentucky Ale and the Kentucky Bourbon Barrel Stout (which is beer made from the bourbon barrels).To be considered bourbon, the liquor has to be made in new, white oak barrels. The inside of the barrel is charred on a level 3 or 4, which is what gives the bourbon its flavor. It goes in clear and gets all its flavor from the barrel. But the barrels can only be used once. Many distilleries send their barrels off to Scotland for Scotch or Mexico for Tequila or even for hot sauce. So, this place is able to reuse their barrels for beer, which gives it a cool, unique flavor.
Here, we also tried a "bluegrass sundown" drink, which is a perfect blend of coffee, bourbon and heavy cream. So delicious.
Next, we take the most beautiful scenic drive through rich horse country to find Woodford Reserve Distillery. Beautiful miles of white fence protected perfectly manicured farms for gorgeous horses. When we arrived, we were told we probably passed some very famous horses. I believe it. This distillery is easily the most polished and beautiful. It is clearly a sort of destination and event center, in addition to a distillery. The waiting area was huge, a lovely gift shop and even a small cafe that featured menu items made with bourbon. They definitely cater toward the tours - with our tour guide speaking to us via headsets. We even boarded a small bus to take us around the property.
Our tour guide was the greatest - and we discovered it was his last tour of his last day! I'm glad we were able to experience a tour with him. We had delicious bourbon chocolates, and we finally learned how to actually drink our bourbon. You want to take three sips - smell it first with your lips slightly parted, then take the first sip and swish it around your mouth. Your tastebuds get acclimated to the flavor. That's called the "Kentucky Chew." The second sip has a little bite still. But the third sip - that's the sweet spot. That's when you actually pull out flavors of the bourbon. And that warm feeling in your chest? That's just a Kentucky Hug :) And a few ice cubes mellows the flavor a lot. Definitely recommend.
Our tour guide was the greatest - and we discovered it was his last tour of his last day! I'm glad we were able to experience a tour with him. We had delicious bourbon chocolates, and we finally learned how to actually drink our bourbon. You want to take three sips - smell it first with your lips slightly parted, then take the first sip and swish it around your mouth. Your tastebuds get acclimated to the flavor. That's called the "Kentucky Chew." The second sip has a little bite still. But the third sip - that's the sweet spot. That's when you actually pull out flavors of the bourbon. And that warm feeling in your chest? That's just a Kentucky Hug :) And a few ice cubes mellows the flavor a lot. Definitely recommend.
Our last trip for Day Two was Wild Turkey Distillery. The first thing we noticed was on the drive over, we crossed a bridge next to an old bridge where people were bungee jumping.
I have to be honest when I say there wasn't a ton that was memorable about this tour. I know we started at the visitor center and were bused around the property. The rickhouse was supposedly (maybe) haunted, and they do ghost tours. Our tour guide did tell us a little snippet about the trucks that haul the bourbon. Some use fake labels on the sides of the truck like "Bob's Propane" (for Skyy Vodka, which is under the same parent company as Wild Turkey) so there's no foul play going on there. BUT, the way to tell if it's hauling alcoholic beverages? The number on the label on the back will read "3065."
The best part was being bused back to the visitor center to do the tasting. There were a few choices - but what I remember most is getting carded. :)
OK, our last day! Four Roses Distillery was first on our list. We conquered two on the first day, three on the second day, and on our third and last day? We're going for four. Four Roses opened early, and we were there as soon as the doors were unlocked. And we were the only ones (this may be because it was the first day back to work for many folks). So, we got a private tour! Even though it was just the two of us, our tour guide had us put on our headsets and walked us around the property. We got a look inside the place where they taste the bourbon to make sure it's just right. We also got to taste the mash! Plus the one-on-one attention made me finally pay attention to the process a bit more.
Bourbon must be made in the United States (not just Kentucky) with 51 % corn, distilled at no higher than 160 proof. It can't have any additives, and it has to be aged in new, charred white oak barrels. It has to enter the barrels at no higher than 125 proof for a minimum of two years (at least four years labeled on the bottle - but can be labeled older if they want. The sweet spot is 8-10 years). And it's bottled at no less than 80 proof. They all have various water sources, mixed with their choice grain (at least corn) and yeast. Some use "setback" - yeast from the day before to remain consistent. It cooks, ferments (where yeast eats the sugar, creating alcohol - making the distillers' beer). It's heated, cooled, heated and put into barrels where it ages.
Four Roses also mentioned it was one of the distilleries able to stay open during prohibition for "medical needs." A lot of tour guides joked this was the sickest time in Kentucky history, and people were able to be prescribed a pint every 10 days.
I have to be honest when I say there wasn't a ton that was memorable about this tour. I know we started at the visitor center and were bused around the property. The rickhouse was supposedly (maybe) haunted, and they do ghost tours. Our tour guide did tell us a little snippet about the trucks that haul the bourbon. Some use fake labels on the sides of the truck like "Bob's Propane" (for Skyy Vodka, which is under the same parent company as Wild Turkey) so there's no foul play going on there. BUT, the way to tell if it's hauling alcoholic beverages? The number on the label on the back will read "3065."
The best part was being bused back to the visitor center to do the tasting. There were a few choices - but what I remember most is getting carded. :)
DAY THREE
OK, our last day! Four Roses Distillery was first on our list. We conquered two on the first day, three on the second day, and on our third and last day? We're going for four. Four Roses opened early, and we were there as soon as the doors were unlocked. And we were the only ones (this may be because it was the first day back to work for many folks). So, we got a private tour! Even though it was just the two of us, our tour guide had us put on our headsets and walked us around the property. We got a look inside the place where they taste the bourbon to make sure it's just right. We also got to taste the mash! Plus the one-on-one attention made me finally pay attention to the process a bit more.Bourbon must be made in the United States (not just Kentucky) with 51 % corn, distilled at no higher than 160 proof. It can't have any additives, and it has to be aged in new, charred white oak barrels. It has to enter the barrels at no higher than 125 proof for a minimum of two years (at least four years labeled on the bottle - but can be labeled older if they want. The sweet spot is 8-10 years). And it's bottled at no less than 80 proof. They all have various water sources, mixed with their choice grain (at least corn) and yeast. Some use "setback" - yeast from the day before to remain consistent. It cooks, ferments (where yeast eats the sugar, creating alcohol - making the distillers' beer). It's heated, cooled, heated and put into barrels where it ages.
Four Roses also mentioned it was one of the distilleries able to stay open during prohibition for "medical needs." A lot of tour guides joked this was the sickest time in Kentucky history, and people were able to be prescribed a pint every 10 days.
We had to RUSH to our next tour at Maker’s Mark Distillery and somehow made it on time. This property was the cutest to me. It was like a small town with dark buildings (they said they'd turn black anyway so they paint them that way) with red accents. They led us through an area where they were labeling (which was so cool, and we got to keep a label!). We also got to watch them dip the bottle into the signature red wax. And the end was a bourbon ball and this gorgeous ceiling. In the gift shop, we were able to purchase a bottle and dip it ourselves. So, of course I had to do that.
Fun aside: The first time I ever actually had bourbon was at a Maker's Mark bar in Louisville. I asked the guy next to me what I should drink with it, and he said gingerale. I hated it. Now, I have definitely gained an appreciation for it.
Our third stop of the day was the Heaven Hill Bourbon Heritage Center. We headed to Bardstown, Kentucky, knowing it is the "Bourbon Capital of the World," but not knowing exactly what we'd find. Heaven Hill produces many, many labels. And they offered a few different types of tours, one of which was a 30-minutes $25 whiskey connoisseur tour. While it is pricier than the mostly $10 tours, it was half the time and something a little different than the seven we had already experienced. So we went for it. We got a condensed history but an expanded tasting. On the bill included a 23-year-old, $230 bourbon, a $150 bourbon and a $130 bourbon. So, that was pretty cool. I don't figure at any other point in my life will I have the opportunity to try another bottle that expensive. It was also fun that our guide drank with us.
Our last stop on the Bourbon Trail was Jim Beam American Stillhouse. This tour was the most put-together. They know what they're doing here. We took a little tour bus all around and learned how, really, all the folks who made bourbon go way back somehow. They're all related in some way. This tour was a little bit more interactive, as the guide had volunteers help do some small jobs.When we got to the bottling area, we were able to clean our own bottle of Knob Creek (which is just flushing it with bourbon because water could change the flavor), and then we could put a sticker on it to keep track of it as it went down the line and you could then purchase it later. It's really a genius marketing idea because they're having you do free labor for them, and then you have some sort of attachment to this bottle, and then you purchase it. I never would have purchased it otherwise - but now, it's in my home and I can say I helped bottle it. So cool. Also realized they own Booker's and Baker's, too.
The tasting here was awesome, too. We were handed a pamphlet of a bunch of different kinds of bourbon and whiskey they had. We were also handed a card good for two tastings. We could select which one we wanted with the card. That was fun - so I walked all around to see which I wanted to try. I ended up trying a maple flavored and a black cherry. The maple was great - maybe because bourbon often has a sort of maple flavor to begin with, so it accentuated it.
* DAY FOUR (BONUS)
We finished the bourbon trail! But there was one distillery we kept hearing about, so on our day off, we took a trip to Buffalo Trace. Buffalo Trace produces Blanton's, Eagle Rare and Pappy Van Winkle, the most coveted of bourbons. We had an older tour guide, which was a lot of fun. He taught us a good bit about their bourbons and vodkas. He also noted that, like many other tour guides, Kentucky has more barrels of bourbon than people. But he said that if they stopped making bourbon right now, they'd have enough bourbon for the next 20 years.
So, at this point I've been to 10 different distilleries learning a TON about bourbon. I've really gained an appreciation for how difficult it is to make and the history that accompanies the drink. I've learned to taste the real flavors in bourbon (and there are a ton) ranging from woody flavors like hazelnut and almond to fruity/floral flavors like cognac, blackberry and honeysuckle. I've learned that ice drastically changes the flavor profile, and I prefer having a bourbon on the rocks, as opposed to straight/neat. Though, of course, if it's a really good bourbon, neat is good. I do like Buffalo Trace, and I do like Four Roses (they noted they used to be known as rot gut, but have worked hard to remedy their former recipe). I've also learned there is no better trip than learning about something you have an interest in and doing it with people you care about. Stay tuned for some thoughts on Kentucky restaurants!
So, at this point I've been to 10 different distilleries learning a TON about bourbon. I've really gained an appreciation for how difficult it is to make and the history that accompanies the drink. I've learned to taste the real flavors in bourbon (and there are a ton) ranging from woody flavors like hazelnut and almond to fruity/floral flavors like cognac, blackberry and honeysuckle. I've learned that ice drastically changes the flavor profile, and I prefer having a bourbon on the rocks, as opposed to straight/neat. Though, of course, if it's a really good bourbon, neat is good. I do like Buffalo Trace, and I do like Four Roses (they noted they used to be known as rot gut, but have worked hard to remedy their former recipe). I've also learned there is no better trip than learning about something you have an interest in and doing it with people you care about. Stay tuned for some thoughts on Kentucky restaurants!
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