Kentucky Bourbon Barrel Ale Price

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Horseradish Cream:Whip 1 cup of heavy cram until stiff. Stir in 1/4 cup of drained horseradish. Mix well.2 (14-ounce) bottles tomato ketchup3/4 cup Kentucky Bourbon1 tablespoon molasses1 tablespoon Creole or whole grain mustard1 tablespoon chopped garlic1/2 cup chopped onions1/4 cup firmly packed light brown sugar1 teaspoon hot pepper sauce1 teaspoon Worcestershire sauce1/2 teaspoon salt1/4 teaspoon cayenne1 tablespoon peeled and grated fresh gingerCombine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds.

Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.Soak marshmallows in Bourbon 1 hour. Spread on top of sweet potatoes.For topping, combine:1 cup brown sugar2 tablespoons finely chopped pecans2 tablespoons butter1 teaspoon cinnamonFor special effect:Cut three large oranges in half and scoop out pulp. Fill orange halves with sweet potato mixture and top with marshmallows and pecans.

Broil untilmarshmallows melt.Kentucky Bourbon SlushA refreshing summer Kentucky Bourbon drink 2 tea bags 1 cup boiling water 1 cup sugar 3 1/2 cups water 1 (6 ounce) can orange juice concentrate, thawed 1/2 cup Kentucky Bourbon 1/3 cup frozen lemonade concentrate, thawed, (1/2 of 6 ounce can) Steep tea bags in the boiling water for 3 minutes; remove tea bags and stir in sugar. Add remaining ingredients; mix well until sugar is dissolved.

Pour into freezer containers and freeze until firm. Remove from the freezer about 10 minutes before serving.  Spoon into cocktail glasses and garnish with lemon or orange wedges. Makes about 6 cups.Kentucky Bourbon Beef Tenderloin1 cup Kentucky Bourbon 1 cup brown sugar 2/3 cup soy sauce 1 cup chopped cilantro 1/2 cup lemon juice 4 tablespoons cocoa2 cups powdered sugar1/2 cup good-quality bourbon whiskey1/4 cup light corn syrup2 1/2 cups crushed vanilla wafers1 cup chopped nuts (pecans, walnuts, or hazelnuts)1/2 cup powdered sugar In a large bowl, sift cocoa and powdered sugar together.

Add the whiskey and corn syrup; mix until well blended. Fold in crushed vanilla wafers and nuts and mix thoroughly. Roll dough into small balls and then roll in powdered sugar. Store in air-tight container. 1 tablespoon plus 1 teaspoon Worcestershire sauce 2 cups water 1 teaspoon dried leaf thyme 1 beef tenderloin, about 5 pounds, trimmed Combine the Kentucky Bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme.

Fold the tail end of the beef back underneath itself so that it is an even thickness. Secure with cooking twine and place in a nonreactive dish or pan.  Pour marinade over tenderloin, cover, and refrigerate for 6 to 10 hours. Turn meat from time to time to keep it coated with marinade. Preheat oven to 400°. Roast, uncovered, basting occasionally, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium.

Serves 8 to 10. Kentucky Bourbon Balls 4 tablespoons cocoa 2 cups powdered sugar 1/2 cup Kentucky Bourbon whiskey 1/4 cup light corn syrup 2 1/2 cups crushed vanilla wafers 1 cup chopped nuts (pecans, walnuts, or hazelnuts) 1/2 cup powdered sugar In a large bowl, sift cocoa and powdered sugar together. Add the whiskey and corn syrup; mix until well blended. Fold in crushed vanilla wafers and nuts and mix thoroughly.

Roll dough into small balls and then roll in powdered sugar. Store in air-tight container. Kentucky Bourbon Marinade And Glaze Use this marinade and glaze for baked chicken or turkey pieces. The baking times depend on the size of the chicken or turkey pieces. turkey legs and thighs, or chicken pieces, 6 to 8 pounds Marinade 1 cup dry red wine 1/3 cup Kentucky Bourbon 1/3 cup dry sherry 1/2 cup soy sauce 3 tablespoons vegetable oil 2 tablespoons sugar 1 tablespoon finely minced ginger Glaze 1 cup Kentucky Bourbon 2/3 cup honey 2/3 cup ketchup 1/4 cup (packed) brown sugar Combine marinade ingredients large bowl; add turkey or chicken pieces, turning to coat all pieces.

Cover and refrigerate for 1 hour. Preheat the oven to 325°. Take chicken or turkey pieces from marinade and arrange in a large roasting pan.  Pour 1/2 cup of the marinade over the pieces.  Bake for 40 to 60 minutes, depending on size of pieces, until tender. Baste with pan juices and turn every 15 to 20 minutes.  Turn oven temperature up to 450°. Combine the glaze ingredients in a bowl, blending well.

Brush the turkey or chicken pieces generously with the glaze. Bake for 15 to 30 minutes longer, brushing and turning every 5 minutes. Chicken or turkey pieces should be tender and juices should run clear when pierced with a fork. Serves 6 to 8.KentuckyBourbon Cake The dried fruit is soaked in bourbon overnight, so plan to begin this cake a day in advance. 8 ounces red candied cherries, halved 8 ounces green candied cherries, halved 8 ounces seedless raisins or chopped dates 2 cups Kentucky Bourbon 1 1/2 cups (3 sticks) butter, room temperature 2 cups granulated sugar 1 cup firmly packed light brown sugar 6 large eggs, separated 5 cups all-purpose flour 2 cups chopped pecans 2 teaspoons ground nutmeg 1 teaspoon baking powder In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight.

Preheat the oven to 275°F. In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.  Stir in the soaked fruit with bourbon. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter.

Sprinkle the floured pecans over batter and fold in gently. Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275° for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Cool the cake. Turn cake out of the pan, peel off waxed paper, and store in a tightly covered container for several days.

Creamy Kentucky Bourbon ChickenChicken is basted with bourbon as it cooks, then it's served with a creamy fresh mushroom sauce made in the pan drippings. 4 to 6 boneless chicken breast halves, skin removed, or about 3 to 4 pounds bone-in chicken pieces 1/2 cup all-purpose flour salt and pepper, to taste 8 ounces sliced mushrooms 3 tablespoons butter 2 tablespoons olive oil 2 green onions, chopped 1/3 to 1/2 cup Kentucky Bourbon 1 cup heavy cream Sprinkle chicken breasts with salt and pepper; lightly dust with flour.

Set aside. In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes. If bone-in chicken is used, cook about 10 to 15 minutes longer, or until chicken is tender and juices run clear. While the chicken cooks, baste with a few spoonfuls of the Kentucky Bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan.

 When the chicken is cooked through and golden, transfer to a warm platter.  Add sliced mushrooms to the skillet and sauté, stirring constantly, for about 3 minutes.  Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste, then pour the sauce over the chicken.

Serves 4 to 6. Candied Sweet Potatoes With Kentucky Bourbon Here's a sweet potato recipe using cooked sweet potatoes, maple syrup and other syrups, and bourbon. 6 to 8 large sweet potatoes 1/4 cup light corn syrup 1/4 cup dark corn syrup 2 tablespoons maple syrup 1/4 cup Kentucky Bourbon salt and pepper, to taste chopped fresh parsley Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.

Cool and arrange in buttered casserole pan or dish. combine remaining ingredients except parsley and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling.Garnish with parsley.Kentucky Bourbon Mint Julep  This is a Kentucky favorite especially around Derby time. 2 teaspoons sugar 2 teaspoons water 6 to 8 mint leaves 1/2 cup finely crushed ice 2 ounces Kentucky Bourbon Chill a silver tumbler or julep mug.

Add to chilled mug the sugar, water, and mint leaves. Using a spoon, crush mint gently. Add a scant 1/2 cup of finely crushed ice; pour Kentucky Bourbon over the ice. Do not stir, but let stand a few minutes until the mug is frosty.Kentucky Bourbon Beef TenderloinPrep Time: 1 hour Cook Time: 45 minutesYield: 8 to 10 servings1 cup Kentucky Bourbon1 cup brown sugar2/3 cup soy sauce1 bunch cilantro, leaves chopped1/2 cup lemon juice1 tablespoon Worcestershire sauce2 cups water3 to 4 sprigs fresh thyme, leaves chopped1 (5-pound) beef tenderloin, silver connective tissue removedOil, to brush grillPreheat grill or oven to 350 degrees F.

Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.Serve with horseradish cream on the side. Kentucky Bourbon Chicken 3 pounds Boneless/Skinless Chicken Thighs3 Cups Kentucky Bourbon3 Cups Brown Sugar1 Cup Soy Sauce½ Cup White Wine6 Ounces Olive Oil3 Teaspoons Worcestershire Sauce2 Teaspoons Liquid Smoke1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish.

Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice. Kentucky Bourbon Honey Salmon 8 oz. salmon steaks 1 in. thick3/4 cup Kentucky Bourbon, 1/2 cup packed brown sugar, 2 tablespoons honey, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper.

Marinate 1 hour turning occasionally. Grill 10-12 minutes, brush once halfway thru grilling time. Kentucky Bourbon Gourmet MushroomsSelect one cup or more as desired of white button mushrooms.Wash mushrooms, drain, pat dry and clip part of stems off.Melt unsalted butter in frypan, and heat until hot but NOT brown.Add the mushrooms to the butter and toss until the butter is absorbed.Add an appropriate amount of Kentucky Bourbon to the pan and flambé.

(One tablespoon per one cup mushrooms works fine. Light the Bourbon with a long-handled match) Shake pan until flame dies. Serve immediately, with steaks. Kentucky Bourbon Beef Jerky 4lbs round steakmarinate in mixture of1/4 cup water1/2 cup of Kentucky Bourbon1/4 cup Worcestershire sauce1 tsp. coarse ground black pepper1/2 tsp. garlic powder1/4 tsp. onion powder1/4 tsp. nutmeg1 tsp. salt Marinate overnight.

Put in food dehydrator 135-140 degrees until dry Kentucky Bourbon Glazed Nut Snacks 1/4 cup pure Maple Sugar syrup3 tablespoon unsalted butter1 pound salted mixed Nuts1/4 cup Kentucky BourbonHeat oven to 250 degrees. Combine bourbon, syrup and butter in heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium, boiling and stirring 1 additional minute. Remove from heat.

Stir in nuts, tossing to coat evenly. Spread nuts in a single layer on a foil-lined baking sheet. Drizzle with remaining glaze. Bake 1 hour and 15 minutes, stirring every 20 minutes. Immediately remove nuts to wax paper, separating them to prevent sticking together. Cool completely. Store in airtight container up to 2 weeks. Makes 2-1/2 cups.BARBECUE SMOKIES WITH KENTUCKY BOURBON3 pounds little beef Smokies6 ounces Grape jelly36 ounces bottle Barbecue sauce8 ounces Kentucky BourbonMix all ingredients in a crock-pot.

Simmer for 45 minutes.KENTUCKY BOURBON FRENCH TOAST Unsliced Bread2 Eggs1 teaspoon Sugar3 tablespoons Milk1/4 teaspoon Cinnamon1 ounce Kentucky BourbonCut 4 slices of bread 1-1/2 inches thick. Beat together eggs, sugar, milk and cinnamon. Stir in Kentucky Bourbon. Soak bread in egg mixture. Belt butter in skillet; brown one side of bread, turn, and brown other side. Serve hot with confectioner’s sugar or pancake syrup.

SPICY KENTUCKY BOURBON CHILI3 pounds ground chuck1 stick butter2 large bell peppers, chopped2 large onions, chopped8 ounce can cut mushrooms, drained8 medium garlic cloves, minced3-1/2 teaspoons ground oregano2-1/2 teaspoons cumin3 teaspoons salt3 tablespoons sugar1-3 teaspoons ground red pepper1-1/4 ounce package chili seasoning mix2 14 1/2-ounce cans diced tomatoes2 16-ounce can kidney beans, drained3/4 cup Kentucky Bourbon2 16-ounce cans tomato sauceBrown ground chuck and minced garlic.

Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Kentucky Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Kentucky Bourbon and kidney beans and simmer for 1/2 hour longer.

Add cooked spaghetti noodles if desired. Makes 8-10 servings.BEEFY KENTUCKY BOURBONCHILI2 pounds ground beef1 large onion, chopped1 green pepper, chopped1 stalk celery, diced1 19-ounce can whole tomatoes1 14-ounce can kidney beans2-3 tablespoons chili pepper1 clove garlic, minced10 ounces tomato juice2 ounces Kentucky BourbonSalt and pepper to taste2 5-ounce cans tomato puree/sauceIn a large pan, brown beef.

Pour off fat. Add garlic, onions, pepper, and celery. Sauté lightly. Add remaining ingredients and simmer gently about one hour. Serves 6-8AFTER THE GAME KENTUCKYBOURBON STEW2 pounds beef stew meat, cubed1 large can mushrooms3/4 cup water1/4 cup Kentucky Bourbon1 can mushroom soup1 envelope dry onion soup mixMix all ingredients in a large ovenproof casserole. Cover and bake for 3 hours in a 325-degree oven.

KENTUCKY BOURBON STRIP STEAK1/4 cup Kentucky Bourbon1/4 cup soy sauce1/4 cup brown sugar3 tablespoons garlic powder1/4 cup Dijon mustard1/4 teaspoon powdered ginger1 teaspoon Worcestershire sauce1/4 cup vegetable oil2-½ pounds New York Strip SteakCombine all ingredients except steak, and mix thoroughly with a whisk. Trim about ½ inch of fat from strip steak. Cut into 4 equal pieces. Place in a pan and cover with marinade.

Place pan in refrigerator for at least 12 hours. Grill steak to taste. Baste frequently.KENTUCKY BOURBON BABY BACK RIBS2 full racks (quartered) baby back ribs1 quart beef broth2 cups Kentucky Bourbon Barbecue Sauce1 cup honeyPlace ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside.

Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.KENTUCKY BOURBON CHICKEN WITH A KICK4 boneless chicken breasts1/4 cup dark brown sugar1/4 cup Dijon mustard1/4 cup Kentucky Bourbon2 green onions, thinly sliced1 teaspoon salt1 tablespoon Worcestershire sauce1 tablespoon butter1 tablespoon vegetable oilPlace chicken between two pieces of wax paper and pound to ¼ inch thick; place in a baking dish.

Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, our over chicken and serve.

Grilled Marinated Grouper4-6 fillets Grouper fishMarinade¼ cup fresh lemon juice½ cup fresh orange juice2 cups Kentucky Bourbon1 teaspoon fresh grated lemon2 teaspoons prepared horseradish1 clove garlic, peeled and chopped1 teaspoon dry oregano1 teaspoon thyme1 teaspoon mint leaves1 teaspoon salt1 teaspoon pepper3 tablespoons olive oilIn blender or food processor, combine all marinade ingredients at high speed.

Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices. “Bourbon Style” Bluegrass Beef Barbecue1 Beef rump roast.

(Approximately 3 pounds)1 bottle Barbecue Sauce (29 ounce bottle)1 bottle Kentucky Kentucky Bourbon WhiskeySalt and pepper to tasteThoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover thee bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit.

Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add the 29-ounce bottle Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Kentucky Bourbon.

Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Kentucky Bourbon to taste. Serve the Bourbon Style Bluegrass Beef Barbecue sandwich style using freshly baked potato bread. Drink the remaining Kentucky Bourbon on ice. Orange and Black Chicken Breasts2 boneless Chicken Breasts1/4 cup Butter1 teaspoon Basil1/2 cup Orange juice1/4 cup Kentucky BourbonMelt butter in a frying pan.

Sprinkle basil in both sides of chicken breasts and sauté on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Kentucky Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and op with the orange-bourbon sauce. Serves 2 Spirited Spaghetti Sauce2 pounds Ground chuck2 medium onions, chopped2 cloves garlic, chopped1/2 cup green peppers, diced1 tablespoon vegetable oil1 can (16 ounces) tomatoes, undrained1 can (16 ounces) tomato sauce1/4 teaspoon garlic powder1 bay leafPinch ground red pepper1 teaspoon dried parsley1 teaspoon dried basil2 tablespoons brown sugar1/4-1/2 cup Kentucky Bourbon2 small cans mushroom pieces, drainedBrown meat and drain.

Set aside. Sauté onions, garlic and green peppers in the vegetable oil. When tender, place in a 2-quart saucepan and add all the remaining ingredients except the mushrooms. Bring to a boil over medium heat. Reduce heat to low and add the browned meat. Simmer for about one hour, stirring occasionally. Add mushrooms a few minutes before sauce is done. Remove Bay Leaf. Serve over cooked spaghetti. Anniversary Rice1-1/2 cups wild rice1 large onion, chopped2 cloves garlic, minced6 tablespoons butter8 ounces fresh mushrooms, slicked1/2 cup pecans, toasted & chopped1/2 cup Kentucky Bourbon1 tablespoon parsley, chopped1-1/2 tablespoons maple syrup1 teaspoon rubbed sage1/2 teaspoon fresh thyme leavessalt & pepper to taste1/4 teaspoon nutmegCook rice according to package directions.

Cook onion and garlic in butter until tender, about 4 minutes. Add mushrooms; continue to cook about 4 minutes, stirring occasionally. Add remaining ingredients and cooked rice. Increase heat to medium-high. Cook uncovered 8 minutes or until rice and mushrooms are glazed, stirring occasionally. Kentucky Bourbon Wild Rice1 cup wild rice, soaked1/2 stick unsalted butter1 chopped shallot or small onion6 large mushrooms, thinly sliced6-8 fresh chestnuts, peeled or one 10-oz.

can1/2 cup golden raisins4 ounces Kentucky Bourbon2 1/2 cups rich chicken stockPreheat oven to 350 degrees. Sautee shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Kentucky Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.Kentucky Bourbon Yams4 medium yams1 stick butter1/4 cup brown sugar1/4 cup Kentucky BourbonCook yams until tender.

Cool, peel, and slice lengthwise and layer in a greased, 2-quart casserole. Melt butter in saucepan. Add brown sugar and bourbon. Heat until sugar is dissolved. Pour over yams. Bake at 350 degrees about 20 minutes until bubbly. May be made a day ahead. Stuffed Mushrooms with Kentucky Bourbon24 medium sized mushrooms1 cup melted butter2 small onions, minced3 cloves garlic, minced1/2 cup parsley, minced2 tablespoons flour1/2 cup seasoned bread crumbs1 cup sour creamsalt & pepper to tasteKentucky BourbonParmesan cheeseRemove and chop mushroom stems.

Combine chopped stems with butter, onion, garlic and parsley. Mix well. Add flour, bread crumbs, sour cream, salt, and pepper. Mix well. Arrange the mushroom caps in a shallow baking dish, hollow side up, and drizzle a small amount of bourbon in each cup. Fill with stuffing. Sprinkle with Parmesan cheese. Add enough Bourbon to cover bottom of baking dish. Bake for 20 minutes in 375 degree oven. Kentucky Bourbon Baked Beans2 28-oz can baked beans1/2 cup chili sauce1/2 cup strong coffee (best if left over from morning)1/4 cup Kentucky Bourbon3 teaspoons dry mustardCombine all ingredients.

Pour into a 2-quart casserole dish. Bake at 350 degrees for one hour or until good and bubbly. Mixed Greens with Kentucky Bourbon VinaigretteDressing1/4 cup chopped shallots or green onions1/4 cup olive oil1/2 cup & 1 tablespoon Kentucky Bourbon1 tablespoon chopped parsley1 teaspoon chopped, fresh basil leaves (or1/4 teaspoon dried basil)1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)3 tablespoons cider vinegar1/4 teaspoon granulated sugarsalt and pepper to tasteSalad1/2 cup coarsely chopped walnuts1 pear, cored and cut into 1/2 inch pieces3 ounces goat cheese, crumbled6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces1/2 red bell pepper, cored and seeded, cut into julienne strips1/2 green bell pepper, cored, seeded, cut into julienne stripsFor dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender.

Add 1/2 cup Kentucky Bourbon. Cook about 5minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Kentucky Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes, Allow to cool. Combine walnuts and remaining salad ingredients in large bowl.

Toss with dressing. Makes 4-6 servings. Kentucky Bourbon Rib Sauce1 cup ketchup1/4 cup Kentucky Bourbon1/4 cup molasses1/4 cup apple-cider vinegar1 tablespoon lemon juice1 tablespoon Worcestershire sauce1 tablespoon soy sauce1/2 teaspoon dry mustard1 clove garlic, crushedCombine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Kentucky Bourbon Barbecue Sauce2 cups ketchup4 tablespoons Worcestershire sauce1 cup Kentucky Bourbon4 tablespoons soy sauce2 teaspoons dry mustard1 cup packed brown sugar1/2 teaspoon cayenne pepper4 tablespoons cider vinegarIn a medium saucepan, combine all ingredients; bring to a boil over high heat, stirring occasionally.

Reduce heat to low. Simmer 20-25 minutes, stirring occasionally until thickened. Makes 3-4 cups. Can store in refrigerator up to 1 month. Kentucky Bourbon-que Sauce1/2 cup Kentucky Bourbon1/4 stick butter1/2 cup chopped onion1 clove garlic, crushed1 cup ketchup1/4 cup lemon juice3 tablespoons brown sugar1 tablespoon Worcestershire sauce1 teaspoon salt1/4 teaspoon pepperMelt butter. Add onions and garlic.

Sauté until tender. Stir in the rest of the ingredients. Simmer 10 minutes, stirring occasionally. Makes 1 1/4 cup barbecue sauce. Store in refrigerator. Keeps well. Kentucky Bourbon Butter Sauce1 cup balsamic vinegar1 1/4 cups Kentucky Bourbon1 shallot, cut in half1/4 cup unsalted butter, cold, cut into piecesIn a heavy bottomed, medium-sized saucepan, combine the vinegar, bourbon and shallot over medium heat and reduce to a syrupy consistency.

Using a wooden spoon, incorporate the butter into the sauce one piece at a time. When all the butter is added, remove the shallot pieces. Tipsy Barbecue Sauce2 fresh peaches, peeled, sliced and marinated for 1 hour in Kentucky Bourbon1 tablespoon chili powder1 tablespoon mustard seed, finely crushed1 tablespoon black pepper2 tablespoons dried oregano2 cloves garlic, diced2 tablespoons dried basil8 ounces Kentucky Bourbon2 ounces cider vinegar1 small onion, chopped1 cup chicken stock2 cups tomato juice1 can (6 oz) tomato pureeCombine all ingredients and simmer to reduce and meld flavors for about 1 hour.

Cool. Put in a blender until sauce is smooth. If sauce does not thicken, reduce by simmering over low heat until it coats the back of a spoon. Great with chicken wings or ribs. Kentucky Bourbon Cake1/2 pound Butter1 pound Confectioner’s Sugar4 cup Flour1/2 cup Molasses1 tablespoon Nutmeg2 teaspoons Baking powder1 teaspoon Soda1 cup Kentucky Bourbon6 eggs beaten8 ounces Raisins8 ounces Chopped Dates1 pound Chopped PecansCream butter and sugar.

Add eggs. Beat until smooth. Add flour, soda, baking powder, and nutmeg alternately with bourbon and molasses. Mix in raisins, dates and pecans. Bake at 275 degrees for one hour in 10-inch tube pan.Kentucky Bourbon Balls1 pound powdered sugar1/4 cup or more Kentucky Bourbon1/2 cup plus 1 tablespoon butter1 pound Baker’s semi-sweet chocolate1/2 block paraffinPecan halvesTo make fondant, mix sugar, bourbon, and 1/4cup butter thoroughly with electric mixer until very creamy.

Refrigerate until hard. In top of double boiler, melt chocolate, paraffin and the remaining butter. When thoroughly melted, roll the fondant into one-inch balls and top each with a pecan half. Dip the fondant ball into the chocolate, using a toothpick as the dipper. Wrap each in plastic wrap and refrigerate. Kentucky Bourbon Whiskey Cake1 pound candied cherries1 cup brown sugar1/2 pound golden raisins, halved6 eggs, separate yolks2 cups Kentucky Bourbon2 teaspoons nutmeg5 cups all-purpose flour1 teaspoon baking powder12 ounces butter1 pound pecans2 cups sugarSoak cherries and raisins in Kentucky Bourbon overnight.

Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift four and reserve 1/2 cup. Cream buttes and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit, the remaining liquid. 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine, Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks, Fold into batter.

Toss nuts with 1/2 cup reserved four and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove from over, cool slightly and turn onto rack to cool completely. To store when thoroughly cool, place in tightly covered container. Stuff center hole with cheesecloth soaked in Kentucky Bourbon. Drink any extra Jim Beam. Wrap in heavy wax paper, It isn’t necessary to soak the cake in Bourbon as it will be moist and flavorful.

Keep very cool, in refrigerator if necessary. Makes 15 servings Kentucky CheesecakeCrust1-1/2 cups graham cracker crumbs1/4 cup almonds1/2 cup sugar3/4 cup butter, meltedFilling1 pound cream, cheese, room temperature3/4 cup sugar2 eggs4 tablespoons Kentucky Bourbon3/4 tablespoon sour creamTopping1/2 cup sour cream1 tablespoon sugar2 teaspoons Kentucky BourbonCombine graham cracker crumbs, ground almonds, sugar and butter, Mix well.

Pat into bottom and sides of a 9-inch spring-form pan. Refrigerate until ready to use. Refrigerate until ready to serve. Preheat oven to 350 degrees. Beat cream cheese in a large bowl at low speed until softened. Add sugar. Add eggs one at a time, beating well after each addition. Blend in bourbon and sour cream. Pour mixture into crust. Bake until set, about 45 minutes. Combine sour cream, sugar, and Bourbon in a small bowl and blend.

Let cheesecake cool slightly; Spread topping smoothly and evenly over filling. Bake 15 minutes longer. Bourbon Pecan Cake6 eggs, separated1 cup sugar3/4 pound butter1 cup light brown sugar1 cup sugar1 cup plain flour2 pounds pecans, chopped2 cups plain flour1 teaspoon baking powder1 teaspoon nutmeg1-1/2 pounds white raisins1 cup  Kentucky BourbonSeparate the eggs and beat the whites until they stand in soft peaks.

Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder, and nutmeg. Add to the first mixture, alternating with the bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans.

Bake at 250 degrees for 2 hours.Bourbon Apple Cake1 cup vegetable oil3 eggs2 cups sugar3 cups all-purpose flour1/2 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder1 tablespoon cinnamon3 cups apples, peeled and chopped1/4 cup  Kentucky Bourbon1/2 cup walnuts or pecans, choppedGlaze1 cup brown sugar, packed1 tablespoon evaporated milk2 tablespoons butterMix oil, eggs and sugar and beat until creamy.

Sift dry ingredients and add to mixture. Add apples, bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all Glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake. Chocolate Kentucky Bourbon Bites1/2 cup butter1/2 cup packed brown sugar1/4cup  Kentucky Bourbon1 cup all-purpose flour3 tablespoons unsweetened cocoa1/2 cup mini chocolate chipsslightly beaten egg white slightly beaten egg white1 cup pecans, finely choppedIn a large bowl, beat butter and sugar with a mixer on medium speed until fluffy.

Add bourbon and mix well. Combine flour and cocoa and gradually add to butter and sugar mixture, beating until well mixed. Chill until firm enough to handle. Shape dough into 1-inch balls. Roll in egg white, then in pecans. Place on a lightly greased baking sheet. Bake in a 350 degree oven for 12 minutes, or until edges are firm. The center will be soft. Cool on baking sheet. Makes 30 Kentucky Bourbon Fudge1 14 ounce can sweetened condensed Milk2 cups milk Chocolate chips1 cup semi-sweet Chocolate chips2 tablespoons melted Butter3 cup Walnuts, coarsely choppedPinch of saltKentucky BourbonSoak walnuts overnight in enough  Kentucky Bourbon to cover them.

Melt chocolate chips in sweetened condensed milk, add pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9” x 13” pan and add fudge. Let stand until firm. Kentucky Collins2 parts  Kentucky Bourbon1/2 lemon juice1 teaspoon granulated sugarorange and lemon slicescherryclub sodaMix bourbon with lemon juice, sugar, and ice in a cocktail shaker.

Shake well and strain into a collins glass. Add ice cubes and fill the glass with club soda. Stir. Garnish with fruit slice and a cherry. Kentucky Bourbon Smooth & Sour2 parts  Kentucky Bourbon1 DeKuyper Amaretto Kiqueur1 Triple Sec2 sour mix2 7UP®/SpriteServe shaken in a tall glass with cracked ice. Garnish with a squeeze of lemon. Old Fashioned1-1/2 parts  Kentucky Bourbon2 dashes bitterswatercherryorange slicelemon wedgesugarIn an old-fashioned glass, place ½ teaspoon sugar and 2 dashes bitters dissolved in water.

Fill with ice. Pour 1 ½ parts  Kentucky Bourbon; add cherry, orange slice and lemon wedge. Whiskey Sour1-1/2 parts  Kentucky Bourbon1 lemon juice1/2 teaspoon sugarTo 1 part lemon juice add ½ teaspoon sugar, add 1 ½ parts  Kentucky Bourbon. Garnish with lemon or orange wedge and a cherry. Kentucky Cooler1  Kentucky Bourbonlemon flavored hot tea2 tablespoons honey2 lemon wedges1/2 Triple Sec or orange liqueur1 rock candy syrupSplash ginger aleBrew tea, squeeze in 1 lemon wedge and add honey while hot to dissolve.

Chill. Fill glass with tea. Garnish with mint sprig and remaining lemon wedge, sliced to sit on rim of glass. Broken Leg 1-1/2 parts  Kentucky Bourbon4-1/2 hot apple juice/ciderlemon wedgecinnamon stickCombine ingredients in a large mug. Garnish with lemon wedge and cinnamon stick. Kentucky Margarita 1-1/4 parts  Kentucky Bourbonsplash Triple Secsplash sour mixlime wedgeCombine 1 ¼ parts Kentucky Bourbon with a splash of Triple Sec and a splash of sour mix and blend with ice.

Serve in a salt-rimmed glass with a wedge of lime. Manhattan 1-3/4 parts  Kentucky Bourbon3/4 vermouthdash bitterscherryAdd ¾ part sweet vermouth to 1¾ parts  Kentucky Bourbon in a Manhattan glass. Add a cherry. Optional; add 1 dash bitters. Enjoy. Southern Buster 3 parts Kentucky Bourbon1 DeKuyper Blue Curacao4 ice cubeslemon rindPut the ice cubes into a mixing glass. Pour the curaçao and Kentucky Bourbon over the ice, stir vigorously, then strain into a chilled martini glass.

Twist the lemon rind over the drink and drop it in. Serve with a straw. Kentucky Bourbon Weekend Punch 3 cups  Kentucky Bourbon1 quart cranberry juice2 cups pineapple juice1 cup orange juice1/2 cup lemon juice25 ounces ginger aleice cubesCombine all ingredients in a punch bowl. Pour part of the mixture into an ice cube tray and freeze. Refrigerate bowl until well chilled. Before serving, add ice cubes and ginger ale KENTUCKY SPECIAL WHIP CREAM 1/2 pound Marshmallows24 crushed Macaroons1/2 cup Kentucky Bourbon1 pint double Whipping Cream1 cup Nuts, choppedPour bourbon over marshmallows and let stand for one hour.

Whip cream and mix all together. Refrigerate and serve with ice cream or in chocolate cups.Grilled Chicken in Kentucky Bourbon Barbeque Sauce Unusual and very good. The bourbon gives the sauce a very distinctive flavor.1/4 cup Kentucky  Bourbon4 ounces soy sauce2 tablespoons vegetable oil1 onion, chopped3 garlic cloves, chopped1/2 teaspoon paprika1/4 teaspoon cayenne pepper3 lbs skinless chicken breast halves1/2 cup ketchup In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.

Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating. Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling. Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.

When the chicken is done remove it from the pan. Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes). Kentucky Bourbon Grilled and Glazed Salmon 2 cloves garlic, minced2 tablespoons oil1 tablespoon grated fresh ginger½ cup orange juice¼ cup hoisin sauce¼ cup Kentucky Bourbon Whiskey2 tablespoons soy sauce1 medium orange cut into thin slices, each slice cut in half4 to 6 salmon steaks or fillets (about 8 ounces each)Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes.

Stir in the remaining ingredients except the salmon and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil.Grill over medium-high heat with the cover down about 10 minutes.Brush with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion.

Makes 4 to 6 servings. Kentucky Bourbon Cake2 cups bourbon 8 ounces golden raisins 16 ounces red candied cherries, halved 3/4 pound butter 2 cups white sugar 6 egg yolks 6 egg whites 2 cups packed brown sugar 2 teaspoons ground nutmeg 1 teaspoon baking  powder 5 cups all-purpose flour 1 pound chopped pecans 1 cup bourbon Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.

Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon. In a separate bowl, mix flour, nutmeg and baking powder. Set aside. In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light. In a very large bowl, combine the two sugar mixtures and blend well. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.

Add soaked fruit and fold in. Add nuts and fold in. In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed. Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).

Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place. Bourbon-Pecan Cake with Praline Glaze 1 cup golden raisins1/2 cup Kentucky Bourbon1 cup (2 sticks) butter2 1/4 cups sugar5 eggs3 1/4 cups flour1 teaspoon baking powder1/2 teaspoon baking soda1 1/2 teaspoons freshly grated nutmeg1 cup buttermilk2 cups chopped pecans Praline Glaze1/2 cup firmly packed brown sugar1/4 cup granulated sugar1/4 cup (1/2 stick) butter1/4 cup whipping cream1/2 cup pecan halves Combine raisins and Kentucky Bourbon, stirring well.

Cover and refrigerate at least 1 hour or overnight. Cream butter; gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition. Combine flour, baking powder, soda, and nutmeg; add to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Fold in pecans and raisin mixture. Pour batter into greased and floured 10-inch tube pan.

Bake 1 hour 30 minutes at 325 degrees F. Cool in pan 10 minutes. Remove to wire rack and drizzle Praline Glaze over cake. Cool completely.For the Praline Glaze: Combine both sugars, butter and cream in heavy saucepan. Cook over low heat, stirring constantly, to soft ball stage (240 degrees F). Remove from heat and stir in pecans. Chocolate Bourbon Pecan Pie 1 (9 inch) pie shell 1 cup white sugar 1 cup light corn syrup 1/2 cup butter 4 eggs, beaten 1/4 cup Kentucky Bourbon 1 teaspoon vanilla extract 1/4 teaspoon salt 6 ounces semisweet chocolate chips 1 cup chopped pecans DIRECTIONS Preheat oven to 325 degrees F (165 degrees F).

In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly. In a large bowl combine eggs, Kentucky Bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden.

May be served warm or chilled. Prep: 10 mins Cook: 45 mins Ready in: Serves: 61 Pie Shell 1/4 cup butter 1 cup firmly packed brown sugar 3 eggs 1/2 cup cane syrup 1 cup halved pecans 1/4 cup Kentucky Bourbon 1/2 teaspoon salt 1/3 cup raisins Method:Preheat oven to 450 degrees and bake the pie shell partially, (about 5-7 minutes). Allow to cool. Reduce oven heat to 375 degrees. Cream butter and brown sugar.

Beat in eggs one at a time. Stir in remaining ingredients and fill pie shell. Bake the pie about 40 minutes or until a knife inserted in the filling comes out clean. Serve warm or cold. Last but not least, my favorite desert     Pour a little Kentucky Bourbon Whiskey on any premium ice cream. I call it a Kentucky Bourbon Float. Give it a try, I know you'll like it.

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However You Take It, A Bourbon Tour "Let dreamers whine/Of the pleasures of wine/For lovers of soft delight/But this is the song/Of a tipple that's strong/For men who must toil and fight./Now the drink of luck/For the man full of pluck/Is easy to nominate/It's the good old whiskey of old Kentuck/And you always drink it straight..."  a 19th-century Kentucky poem, The Ballad of Whiskey Straight Tour a Bluegrass bourbon distillery and you'll not only learn how bourbon is made, but you'll start to understand why the "good old whiskey of old Kentuck" has inspired pride, passion (and even poetry) among Kentuckians.

Bourbon is America's only native spirit. And almost all bourbon- 95% according to the Kentucky Distillers Association - is produced in Kentucky. Kentucky Bourbon is the largest export category of all U.S. spirits, shipping more than 28 million proof gallons to 126 countries in 2010. Like the story of Kentucky itself, the story of Kentucky bourbon began in the Bluegrass region. And what a story it is: Visit distilleries, historic sites and other Bluegrass places with a bourbon connection and you'll encounter such fascinations as the "white dog" and the "angel's share.

" You'll hear how Kentuckians ranging from a cantankerous Baptist minister to a feisty school teacher changed the course of bourbon history. (And don't forget that famous hatchet-wielding temperance leader!) You'll also meet modern-day Kentuckians and Kentucky families who continue the state's most spirited tradition. Bluegrass Note: Whiskey was made as early as medieval times by Irish and Scottish monks who distilled grains in pursuit of a rejuvenating "water of life.

" In the early American colonies whiskey was made with rye and used as a medicine and a general aid to well-being. Kentucky settlers gave whiskey several new twists, beginning with corn, which was abundant since settlers could claim 400 acres if they built a cabin and grew a patch of corn. As early as 1775, enterprising Kentuckians were making corn whiskey. (Today, by definition, bourbon is a whiskey made from a mash containing at least 51 percent corn.

) By the mid-1800s Kentucky distillers had developed other distinguishing characteristics, such as aging the whiskey in charred new barrels and using sour mash starter to gain consistent high quality from batch to batch. Some people credit the Bluegrass' limestone water with giving bourbon its smooth taste. Distillery ToursThe heady aromas of yeast and grain; the glimmer of copper and steel tanks; the cool and almost eerie quiet of warehouses where row upon row of wooden barrels stretch into the darkness.

.. These are some of the sights, smells and sensations of touring a bourbon distillery.Five historic distilleries in the Lexington area have regular tour programs. And just like the brands of bourbon they produce, the distilleries themselves have distinct personalities. Admission, how the tours are handled, what the tour includes, and the approaches to production vary from distillery to distillery.

At all five distilleries, unless you're bringing a group of ten or more, reservations are not necessary. Bring your camera - you can take all the photos you like. Children are welcome. The tours involve a fair amount of walking and stair-climbing, so wear comfortable shoes. Since some of the walking is outdoors, if rain is predicted, bring along an umbrella or raincoat. Your tour group may include some international visitors.

Along with the United States, Australia, Japan and Germany are bourbon-loving countries, according to the Kentucky Distillers Association. Bluegrass Note: Bourbon making is full of colorful terms. The mash of fermenting grains is called "Beer." After distilling, but before it is barreled, bourbon is clear, like vodka. At Wild Turkey Distillery they call this "white dog." (The charring of the barrel adds the color through the aging process.

) Legally, bourbon must be aged at least two years. Most distilleries age their products four to 12 years. Each year of aging, about three percent of the bourbon in the barrel is lost to evaporation or to leaching into the barrel itself; this bourbon that disappears before bottling is called the "angel's share." The Woodford Reserve. All Kentucky distilleries are steeped in tradition; Woodford Reserve, a restored historic distillery in Woodford County, is a showplace of the distiller's art and Kentucky bourbon heritage.

This small, picturesque distillery is nestled along Glenn's Creek at the site where Elijah Pepper, one of the famous early Bluegrass distillers, set up his distillery in 1812. Tours give visitors a sense of what bourbon making was like in the 1800s. With its small-scale production, old-fashioned copper pot stills, longer fermenting and distilling time, and hand-bottling, Woodford Reserve bourbon is made much as Pepper's bourbon was in the 1800s.

The tour, leisurely in pace and sprinkled with fascinating distilling history and terms, covers the process from sour mash starter to "farewell" (the residue of aroma left in an empty barrel). A small bus transports you from the Visitors Center to the distillery buildings, minimizing walking and weather problems. The tour begins and ends at the Visitors Center, where exhibits explain bourbon making and bourbon history and a long porch offers a scenic overlook of the whole operation.

The large gift shop includes a wide variety of Kentucky crafts. The Woodford Distillery is open to visitors from 9 a.m. to 5 p.m. Mondays through Saturdays with tours on the hour beginning at 10 a.m. with the last tour at 3 p.m. Open seasonally on Sundays (March through December) with tours at 1, 2 and 3 p.m. These tours are $14. Special tours that require a reservation offered on Tuesdays, Wednesdays and Thursdays.

"Corn to Cork" is offered at 2:30 on Tuesdays and Thursdays, and the National Landmark tour is offered at 2:30 on Wednesdays. Admission for these tours is $30. Year round, you can enjoy a gourmet lunch in the Glen's Creek Cafe from 9 a.m. to 5 p.m. Monday through Saturday, and Sundays from noon until 4 p.m. Set amid horse farms, The Woodford Reserve Distillery is a scenic drive from Lexington via US 60 (Versailles Road).

Shortly after passing the US 60/Ky. 1685 intersection, turn left onto Grassy Spring Road; when the road dead ends turn right onto McCracken Pike. Woodford Reserve is on the left. (859) 879-1812. Bluegrass Note: Lexington is a convenient base of operation if you plan to visit several distilleries. Right in the heart of Bourbon country, Lexington has over 70 hotels to choose in a variety of price ranges.

And you'll be staying in a city with a significant role in the early history of the Bourbon industry. Wild Turkey Distillery. Although the Wild Turkey brand of bourbon wasn't introduced until 1952 (supposedly named because the hunting partners of then- company president Thomas McCarthy loved the bourbon he always brought along on their annual turkey shoot), the lineage of bourbon and bourbon making at this site at the Kentucky River near Lawrenceburg goes back to the mid 19th-century.

The tour you take today reveals an intriguing combination of tradition and modern mass production. In the fermentation room, 70-year-old cypress tanks stand next to modern stainless steel ones (the old tanks will be used as long as possible, according to the tour guides). If you happen to run into Master Distiller Jimmy Russell in the warehouse and hear him talk about the time and personal effort that went into developing just the right mix of aging for the "Rare Breed" barrel proof bourbon -- "Jimmy's pride and joy," your guide explains -- you're reminded that many aspects of fine bourbon making will always be low tech.

Your visit begins and ends at a visitor center and gift shop located in a cottage across the road from the distillery buildings. You can take home everything from a keychain to an amusing T-shirt to collector decanters featuring the Wild Turkey turkey. Tours are given Monday through Saturday on the hour starting at 9 a.m. The last tour of the day is at 4 p.m. Open seasonally on Sundays as well (March through December) with the first tour at 11 a.

m. and the last tour at 3 p.m. Closed on major holidays. In the summer months, the tour might not include the fermentation room. The "Barrel to Bottle" tour is $10; free to those under 21 and to members of the military with ID. To get there from Lexington, take a scenic drive along US 60 West to Versailles, then US 62 West to the distillery near Lawrenceburg. The distillery is about 23 miles west of Lexington at 1525 Tyrone Road.

(502) 839-2182. Buffalo Trace Chicken isn't the only Kentucky product that has resulted from a Colonel's secret recipe. At Buffalo Trace distillery, north of Frankfort, you'll see a statue of Albert Bacon Blanton. The son of Benjamin Blanton, who began making whiskey at this location along the Kentucky River in the late 1860s, Albert started working at the distillery in 1897 at age 16. Over the next 55 years, "Colonel Blanton," as he was called (reflecting his membership in the Honorable Order of Kentucky Colonels), guided Buffalo Trace through growth and modernization that made it one of America's leading distilleries.

And he was one of few in the bourbon industry to bring 19th-century training and knowledge into modern times. As you enter Buffalo Trace you'll notice the stone Rock Hill Mansion where Albert Blanton lived. A scenic courtyard surrounds a picturesque log "Clubhouse" used for special events. The standard tour begins at the gift shop and includes a warehouse and a small bottling house where the distillery's popular "single-barrel" bourbons- Blanton's, Rock Hill Farms, Hancock's Reserve and Elmer T.

Lee - are bottled and sealed by hand. Buffalo Trace introduced the single-barrel bourbon concept in 1984. As the name implies, this is a bottling of whiskey drawn from one carefully selected barrel, instead of being mingled with whiskey from other barrels. Buffalo Trace gives "Trace Tours" Monday through Saturday on the hour from 9 a.m. to 4 p.m. Tours on Sundays noon to 3 p.m. Call (502) 223-7641 for information.

Ask about the "Hard Hat Tour." For ages 12 and up, this tour includes an exciting insider's look at the entire distilling process. The "National Historic Landmark Tour" is offered by advance reservation and focuses on the architecture and the building expansion that occurred from 1930 to 1950. All tours are complimentary. The distillery is located north of Frankfort on US 421, about 27 miles northwest of Lexington.

  Bluegrass Note: Among the early Kentucky distillers was Wattie Boone, a relative of Daniel's. Abraham Lincoln's father, Thomas Lincoln, reportedly worked at Boone's Nelson County distillery. According to legend, Wattie Boone predicted that Abe was "bound to make a great man, no matter what trade he follows," adding "If he goes into the whiskey business, he'll be the best distiller in the land.

" Four Roses Distilling Company. Four Roses near Lawrenceburg, gives tours to individuals and small groups Mondays through Saturdays on the hour from 9:00 a.m. to 3:00 p.m. and Sundays noon to 3 p.m. The 45 minute tour costs $5 and gives a "roll-up-your-sleeves" look at the fermentation and distillation processes. (The bourbon is sent to another location for barreling and aging.) Exclusively exported for over 40 years, Four Roses Kentucky Straight Bourbon Whiskey is now for sale in Kentucky and Indiana.

The distillery is located in an unusual California Spanish Mission-style building constructed around 1910. Call (502) 839-3436 to schedule a tour. The distillery stops production in the summer. Town Branch Distillery. Alltech's new $9.2 million distillery is right downtown, steps away from Rupp Arena and the Lexington Center. It is the first distillery to be built in Lexington in nearly 100 years.

This new Kentucky Bourbon is called Town Branch. The distillery is on the campus of Alltech's Lexington Brewing and Distilling Company. Alltech founder and president Dr. Pearse Lyons acquired the 200-year-old Lexington Brewing Company in 1999 and resurrected a brewing and distilling tradition that dates back to 1794. Tours include a peek at the brewery that produces Kentucky Ale and Kentucky Bourbon Barrel Ale.

Tours cost $11 and you'll have a chance to sample four of the eight products produced on site. Visitor Center open Monday through Saturday 9:30 a.m. to 5 p.m. and Sundays 11:30 a.m. to 5 p.m. Tours are on the hour with the last tour at 4 p.m. Call (859) 255-2337. Bluegrass Note: Want to visit several distilleries without the hassle of driving? Check out Bottled in Bond Tours. They do full day tours every Thursday, Friday and Saturday that include breakfast, lunch and tastings with stops at three distilleries.

(859) 285-2075. Transportation can also be arranged through Horse and Barrel Tours (859) 797-3605 and Mint Julep Tours (502) 583-1433. Taxi companies will offer a flat rate for a day of visiting area distilleries. A New GenerationCraft distilleries on the rise. The making of a fine Bourbon does not include shortcuts, nor can entrepreneurs expect a quick return on investment. But that has not discouraged a new generation of distillers from trying their hand at producing small batch bourbons.

Stop in at the Barrel House, 1200 Manchester Street. Their eagerly awaited RockCastle bourbon is now ready for consumption! Or stop in Lexington's newest distilling facility: Bluegrass Distillers on West Sixth Street. In nearby Danville, you can tour Wilderness Trail Distillery. Also new to the industry:Three Boys Farm Distillery near Frankfort. Castle and Key, just down the road from Woodford Reserve, promises to be an extraordinary and elegant setting on the grounds that were home to the historic Old Taylor distillery.

A new distillery is likely still waiting for their Bourbon to age to perfection, but they frequently distill vodka, rum and even moonshine that you can sample, right now!  A Shot or Two of HistoryWhere it all began (maybe). Did a Baptist minister invent Bourbon whiskey? Maybe, maybe not, but it sure does make for a great story.In Georgetown, north of Lexington, you can see Royal Spring Park, where the Rev.

Elijah Craig - described as an "argumentative," "worldly" and "cantankerous" preacher - reputedly mixed up the first batch of bourbon in the 1780s. While it's known that Craig definitely produced whiskey (and paper) at the site, some observers of bourbon lore believe that calling him its inventor was simply a late 19th-century marketing ploy to counter the temperance movement.Royal Spring Park is located at Main and Water streets in downtown Georgetown.

The Georgetown/Scott County Museum at 229 East Main Street, includes some exhibits about Craig and his paper-making operation. It's open year round, Wednesday through Saturday, 10 a.m. to 4 p.m. Closed on Sundays. (502-863-6201). Ironically, no bourbon is produced in Scott County today. (Maybe that's why the chainsaw sculpture of Craig at Royal Spring Park has such a scowl on its face!)Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product "Bourbon whiskey.

" Spears' home, Stone Castle, warehouse and springhouse survive; you can drive by the Spears home-place on Clay-Kaiser Road.And now, after ninety five years without a distillery, Bourbon County is home to Hartfield & Co. This new small batch craft distillery welcomes visitors. Their Bourbon is not yet ready, but they would love to share their distilling process and philosophy with you. Call (859) 559-3494.

Bluegrass Note: Rev. Elijah Craig also founded Georgetown College. Legend has it that a quart of bourbon reposes under each of the six Ionic columns of the portico of the oldest building on campus, Giddings Hall, built in 1839. A Schoolteacher's Sweet Contribution.Drinking it isn't the only way to enjoy Kentucky bourbon. That's why your bourbon tour of the Bluegrass should also include a trip to the candy shop.

A Kentucky schoolteacher-turned-entrepreneur named Ruth Hanly Booe is credited with inventing bourbon candy. In 1919, she and another teacher, Rebecca Gooch, set up a candy business in the Prohibition-closed barroom of the Old Frankfort Hotel in Frankfort, Kentucky. The saloon-turned-candy shop was a big success. Ruth became sole owner in 1929. The idea of making bourbon candy supposedly grew out of a chance remark during Frankfort's sesquicentennial celebration in 1936, when a friend of Ruth's pointed out that her mint candy and bourbon were the two best tastes in the world.

Candy made using her secret recipe is still sold by Ruth Booe's descendants at Rebecca Ruth Candies. You can tour the factory at 116 East Second Street in Frankfort (800-444-3766). Bourbon candy also is made at Old Kentucky Chocolates, 450 Southland Drive in Lexington (800-786-0579). The stores are open seven days a week. Tours given Monday through Thursday at 10 a.m. and 2 p.m.  Bluegrass Note: Cooking with bourbon is also a Bluegrass tradition.

Distillery gift shops, area liquor stores and souvenir shops sell a variety of barbecue and other sauces made with bourbon. While dining in the Bluegrass, you may find dishes using bourbon on the menus of area restaurants. Look for bread pudding with bourbon sauce-- very rich and very delicious. Homeplace of the Hatchet Lady. Before you get the idea that all Kentuckians have been caught up in the bourbon mystique, you should consider that the Bluegrass region of Kentucky was also the birthplace of America's most famous temperance leader, Carrie Nation, the six-foot, 175-pound woman who, hatchet and Bible in hand, stormed saloons and drugstores across America in the first decade of the 1900s.

She was born Carrie Amelia Moore in Garrard County, south of Lexington, in 1846. You can drive by the stone house where she was born on Fisherford Road.(By the way, although she hated whiskey, Nation was as sentimental as any other Kentuckian when it came to the state's other famous product, horses. She reportedly would often talk race picks with the saloon patrons.)The Dream of Drinks?You could have guessed that Kentuckians would find a way to combine their two greatest great passions- horse racing and bourbon.

The Mint Julep, a concoction of bourbon, sugar and mint on crushed ice, is traditionally drunk at Kentucky Derbytime.Although the julep didn't originate in Kentucky- several Southern states lay claim to its invention- its connection to the Bluegrass and the Derby secured the drink's place in posterity. "The zenith of man's pleasure... who has not tasted one has lived in vain," Lexington journalist and attorney J.

Soule Smith waxed poetic in a sentimental 19th-century recipe. Not all Kentuckians are in agreement on the merits of the julep, however; famous Louisville newspaper publisher Henry Marse Watterson's classic recipe concludes an elaborate description of preparation with instructions to "toss all the other ingredients out the window and drink the bourbon straight."You can try a mint julep, especially at Derbytime, in many Lexington bars.

Area liquor stores carry a variety of pre-mixed versions.The julep even has its own special cup. You'll find silver antique julep cups in Bluegrass antique shops (and less expensive new pewter ones in jewelry and other shops). Bluegrass Note: In 1990, when the U.S. Navy's twelfth Trident nuclear submarine was christened the U.S.S. Kentucky, the bottle broken over its prow contained not champagne, but a special blend of eight kinds of Kentucky bourbon.

Beyond the BluegrassYou'll find more historic Kentucky distilleries to tour west of Lexington in the Bardstown area. Tours are given at Maker's Mark Distillery (off Ky. 52 E near Loretto, KY, about 62 miles west of Lexington; 270-865-2099); and the Visitors' Center at Jim Beam's American Outpost (Ky. 245 near Clermont, Kentucky, about 50 miles west of Lexington; 502-543-9877). Heaven Hill Distilleries (Ky.

49, near Bardstown) still bottles whiskey in Bardstown and operates the Bourbon Heritage Center at 1311 Gilkey Run Road (502-543-9877). Bardstown also is home to the Oscar Getz Museum of Whiskey History (Spalding Hall, North Fifth Street, Bardstown; 502-348-2999).For more information call VisitLEX, the Lexington Convention and Visitors Bureau, at (800) 845-3959.By Teresa Day, a freelance writer based in Georgetown, KY.

 Updated April 2017 Check out this Bourbon Itinerary that helps you discover four historic bourbon distilleries within 25 miles of Lexington.  Top of Page

Hazel Gordon

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