Tag Archives: bourbon

The Beauty in Bourbon’s History

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Spirits Tank, George T. Staggs Distillery, Buffalo Trace Distillery, Frankfort, KY.  

Whiskey making has been an integral part of American history since frontier times. Kentucky is home to more barrels of bourbon than people, and ninety-five percent of all of America’s native spirit is produced in the Bluegrass State. In Kentucky, early settlers brought stills to preserve grain, and they soon found that the limestone-filtered water and the unique climate of the scenic Bluegrass region made it an ideal place for the production of barrel-aged liquor. And so, bourbon whiskey was born.

More than two hundred commercial distilleries were operating in Kentucky before Prohibition, but only sixty-one reopened after its repeal in 1933. Though the businesses were gone, most of the buildings remained, unused, slowly deteriorating for decades. Now, thanks in large part to the explosion of interest in craft bourbon, many of these historic buildings are being brought back to life, often as new distilleries. As the popularity of America’s native spirit increases worldwide, many historic distilleries are being renovated, refurbished, and brought back into operation.

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Spears Warehouse, Second Floor, Jacob Spears Distillery, Bourbon County, KY.

In The Birth of Bourbon: A Phorographic Tour of Early Distilleries, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker’s Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories. By using a photography technique called high-dynamic-range imaging (HDR), Peachee captures the vibrant and haunting beauty of the distilleries. HDR photography is a process that layers three or more images taken of the same scene at different shutter speeds. The technique creates a fuller range of luminosity and color and gives the photographs a striking, ethereal quality.

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Knobs and Pipes, J.E. Pepper Distillery, Lexington, KY. 

“Photographed again today,” Peachee explains, “they would look different, which would make some of the images, barely four years old, a relic in their own right.” In 2010, the James E. Pepper Distillery in Lexington was the first set of ruins that she photographed. Four years later, the location was repurposed and commercialized.

Just months after Peachee visited the Old Crow Distillery in Millville, the ruins were sold to entrepreneurs who built Castle & Key Distillery, home to Kentucky’s first female Master Distiller Marianne Barnes. Likewise, the Dowling Distilleries warehouse in Burgin was photographed in the process of being torn down. Major buildings at other sites like Buffalo Springs Distillery in Stamping Ground did not survive to be photographed.

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Pillar and Engine, Old Crow Distillery, Woodford County, KY.

As more and more historical distilleries are lost or altered, these images provide an important glimpse of the past and detailed insight on Kentucky’s relationship with bourbon. The Birth of Bourbon is a tour of Kentucky bourbon heritage that might have otherwise been lost if not for Peachee’s determination to save it. The results not only document what remains, but they also showcase the beauty of these sites through a meditation on impermanence, labor, time, presence, and loss.

Carol Peachee is a fine art photographer and cofounder of the Kentucky Women’s Photography Network. She is the winner of the 2010 Elizabeth Fort Duncan Award in photography from the Pennyroyal Art Guild.

 

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Bourbon Bliss

Bourbon is beloved nationwide, but Kentucky has an unquenchable adoration for this spirit. Not only is it an $8.5 billion industry in the state, but there’s even a petition to switch Kentucky’s official drink from milk to bourbon.

KBFAs September is officially bourbon month, the annual Kentucky Bourbon Festival is currently underway through September 17 in Bardstown. Delicious food, displays, music and entertainment, and a number of other events are being offered this week.

In celebration of this luscious libation, below is a sampling of recipes from Albert W.A. Schmid’s latest book with us, Burgoo, Barbecue & Bourbon.

 


 

burgoo

 

Bourbon Slush

2 cups strong tea
1 cup sugar
1 – 12 ounce can frozen lemonade (as is)
1 – 6 ounce frozen orange juice
6 cups water
1 ½ cups bourbon

Mix all of the ingredients. Freeze at least 12 hours. Remove from freezer 1 hour before serving. Scrape while still icy. Serve with straw and top with orange slice, maraschino cherry, and sprig of mint.

“The Greatest Kentucky Drink”

An Old Fashioned glass or a tumbler
3 ice cubes
2 ounces Kentucky Bourbon
4 ounces branch water

Place the ice cubes into the tumbler. Add the bourbon and branch water. Enjoy!

Moon Glow

Crushed ice
1 ½ bourbon
2 ounces cranberry juice
2 ounces orange juice
2 teaspoons maraschino cherry juice

Pack a tall glass with crushed ice. Add the cranberry juice and the orange juice. Add the maraschino cherry juice. Then add the bourbon. Stir well with a bar spoon and garnish with 2 maraschino cherries and a straw.

A Father’s Day Giveaway: Burgoo, Barbecue, and Bourbon

Schmid Cover for blogYes, Father’s Day is still about a month away, but it’s never too early to start thinking about what you might get dad. (He deserves it, right?) Luckily, we’re here to help you out with a Father’s Day giveaway!

This week, enter to win one of three available copies of Albert W. A. Schmid’s brand new Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity. Use the form at the end of this blog post to sign up by Friday, May 26 at 1:00 pm Eastern time for your chance to win!

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About the book

Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue.

Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.

Enter to Win!

Recipes from Bourbon Country

Celebrate Wellness Wednesday with three recipes from Chef Albert W. A. Schmid’s newest cookbook Burgoo, Barbecue and Bourbon: A Kentucky Culinary Trinity9780813169880

In this new book, Award-winning author and chef Albert W. A. Schmid serves up a feast for readers, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Half Moon Fried Pies, and the Original Kentucky Whiskey Cake. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.

Today’s recipes come from the section of dishes made to pair with the book’s central meal of burgoo, although they would be well suited to any meal.


Chicken Barbecued in a Brown Paper Bag

4 servings

3 tablespoons catsup

1 tablespoon lemon juice

1 teaspoon salt

2 tablespoons Worcestershire sauce

2 tablespoons butter

1 teaspoon cayenne pepper

2 tablespoons vinegar

3 tablespoons brown sugar

1 teaspoon dry mustard

4 tablespoons water

1 teaspoon chili powder

1 teaspoon paprika

1 chicken, cut in pieces

Preheat oven to 500 degrees F. Combine the sauce ingredients. Grease the inside of a heavy paper grocery bag and place it inside a roaster pan. Salt and pepper the chicken pieces, dip each in the sauce, and place in the bag. Pour the remaining sauce over them in the bag. Close the bag with a double fold and secure with a medal clip. Bake uncovered for 50 minutes, then cover the pan and roast for 15 minutes longer. Serve extra sauce in a separate bowl.


Angel Biscuits

Makes 6 dozen

5 cups all-purpose flour

¾ cups vegetable shortening

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons baking poweder

3 tablespoons sugar

1 yeast cake (1 packet of yeast) dissolved in ½ cup lukewarm water

2 cups buttermilk

Sift dry ingredients together; cut in shortening until mixed thoroughly. add buttermilk and dissolved yeast. Work together with a large spoon until the flour mixture is completely moistened. Cover and put in the refrigerator until ready to use.

When ready, preheat the oven to 400 degrees F. Take out as much batter as needed; roll it onto a floured board to 1⁄2-inch thickness and cut into rounds or squares. Bake on a greased cookie sheet or in a round 8-inch or 9-inch cake pan for 12 minutes, or until brown.


Half Moon Fried Pies

Makes 16 miniature pies

1 pound dried apples or peaches

¾ cup sugar

2 tablespoons butter or margarine

2 teaspoons cinnamon (to taste)

piecrust

lard

additional sugar

Cover the dried fruit in water and soak overnight. Drain the fruit, add a small amount of fresh water, and cook slowly until tender. Mash the fruit. add the sugar, butter or margarine, and cinnamon. Stir well and let the mixture cool.

Make your favorite piecrust, using only half the regular amount of shortening. Cut into circles 4–6 inches in diameter. Place a generous tablespoon of the fruit filling on one side of each circle. Fold the other side over and seal firmly along the edge with your fingertips or a fork. Fry in about 1⁄2 inch of hot lard, turning once. When the pastry is browned, remove and drain on paper towels. While the pies are still warm, sprinkle them lightly with sugar.

Alternatively, bake the pies at 400 degree F. for about 30 minutes; brush the top with melted butter before baking in order to make the surface crisp.


For the stories behind these recipes and many more, preorder the book here.

The Bourbon Capital of the World

Whether you’re a lover of history or just a bourbon enthusiast, Bardstown, Kentucky is the perfect place to spend a weekend.  In the second edition of Kentucky Bourbon Country, The Essential Travel Guide, Susan Reigler points out the many historic and cultural attractions this small Kentucky town has to offer, including the annual six-day Kentucky Bourbon Festival which will be wrapping up this weekend.

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The historic Old Talbott Tavern

Not only is it home to more than 300 buildings listed on the National Register of Historic Places — including Federal Hill, the inspiration for the state’s anthem residing at My Old Kentucky Home State Park, and the Old Talbot Tavern — Bardstown is also within a half hour of six famous  bourbon distilleries. The newest edition to these is the Bardstown Bourbon Company, which just opened its doors this summer.

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The Bardstown Bourbon Company

 

 

Bring on the Bourbon

Delicious food, entertainment, as well as some great events will be offered in Bardstown this weekend during the festival, where bourbon will be savored, sampled, discussed and celebrated! In this excerpt from her travel guide, Reigler provides a detailed description of the event:

The Kentucky Bourbon Festival began in 1992 with a dinner and tastings. Today it has grown into a six-day event with concerts, races, a golf tournament, a cocktail contest, cooking and drink-mixing classes, expert panel discussions, an auction of bourbon memorabilia, a gala black-tie dinner, and more. In 2014 some 53,000 people attended the festival, traveling from forty-four states, the District of Columbia, and fourteen countries.

The center of the festival’s activities is the Spalding Hall lawn, just outside the entrance to the Oscar Getz Museum of Whiskey History (114 North Fifth Street). Almost all the distilleries set up exhibits on the lawn, and merchants display and sell all kinds of bourbon-related items there, from books to foodstuffs. There are also demonstrations of barrel making, and the lawn is well within hearing range of the outdoor concerts taking place on a nearby stage. Not surprisingly, the Spirit Garden, where visitors can purchase bourbon drinks and beer, is one of the most popular sites.

[. . .] The festival is a good time to meet many of the people involved in the bourbon industry. All the master distillers are on hand for many of the events, and they will certainly be in attendance at Saturday night’s Great Kentucky Bourbon Tasting and Gala.

While at the festival, swing by the University Press of Kentucky booth, check out some of our fantastic book offerings, and say hello! native

A Toast to National Bourbon Heritage Month

September is a most wonderful time—when the weather starts to cool, leaves start to turn, and the world turns its attention to the Commonwealth for National Bourbon Heritage Month! We’ll be celebrating this genteel and genuinely Kentucky holiday with cocktail and food recipes, new books, and a trip to the Kentucky Bourbon Festival.

More Kentucky Bourbon Cocktails6.inddTo kick things off, enjoy a celebratory tipple of “The Rutledge Rebellion,” created by Jason Start of Martini Italian Bistro in Louisville, representing Four Roses Distillery. “The Rutledge Rebellion” took first prize at the Kentucky Bourbon Festival Mixed Drink Challenge in 2014 in the Bourbon Punch Category. Named for Four Roses master distiller emeritus, Jim Rutledge, “The Rutledge Rebellion” won the honor of being the official cocktail of the 2015 Kentucky Bourbon Festival.

Try your hand at this well-crafted recipe from Joy Perrine and Susan Reigler’s newest book, More Kentucky Bourbon Cocktails. Cheers!

The Rutledge Rebellion

Rutledge Rebellion via The Kentucky Standard

The overall winning drink, ‘The Rutledge Rebellion’ (photo by Kacie Goode. Used with permission from The Kentucky Standard.)

1 1/2 ounces Four Roses Small Batch bourbon
1/2 ounce ginger liqueur
1 ounce orange juice
1 ounce pomegranate juice
1 ounce apple pureé
(3 apples, 2 teaspoons salt, 1 cup simple syrup, 1/2               cup water, and 1/2 cup lemon juice—blended and                 strained)
or 1 ounce apple juice
2 ounces dry champagne
1 syringe Bittermens Tiki bitters

Combine ingredients in a pint glass and stir. Fill with ice, garnish with an orange slice and a mint sprig and serve with a straw.

Classic Kentucky Confections for a Sweet 4th of July

 

The Fourth of July holiday is all-American: bombastic, creative, unique, celebratory, commemorative, joyful, and unconstrained. And what’s more American (or more Kentucky) than apple pie?

Celebrate with new and vintage apple-flavored favorites from some of UPK’s best-loved cookbooks:

Click here to download a PDF of all the recipes to print.

Blue Grass Baked Apple Dumplings


 

Blue Ribbon Apples


 

Bourbon-AppleCrisp


 

Duncan Hine's Apple Pie-2