Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/453014
LOUISVILLE MAGAZINE 2.15 27 Bourbon is in our glasses, sure. But it's also in our food. And on our TV (ever seen Justifed?). We work in the bourbon industry. We turn bourbon barrels into furniture. Oh, and Japan. Did you know that Japan is an emerging market for that sweet Kentucky nectar? Yep, Japan. The rest of the world is discovering what we already know. Welcome to Louisville, bourbon capital of the world. Unbottled Spirit Louisville stakes its claim on the golden status of bourbon. I t's the Friday of the 2014 Fore- castle Festival, and I'm in Doc Crow's after the shows. The Main Street restaurant is astir with eaters and drinkers who, from the looks of it, aren't in town for hip-hop duo Outkast. They're here for a diferent global sensation: Kentucky-made bourbon. A mid- dle-aged woman with bleach-blond hair asks the bartender to please validate her stop on the Urban Bourbon Trail on her smartphone app. If she makes it to six stops, she'll get a T-shirt and will become an ofcial Bourbon Country Citi- zen. Right now, she's had her shot of bourbon and is done with Doc Crow's. On down Whiskey Row she goes. She's one of more than 8,300 people from 19 countries who have completed the required six stops (out of 34) on Louisville's Urban Bourbon Trail. The Kentucky Bourbon Trail, a statewide tour of Kentucky Distillers' Association members, attracted more than 630,000 visitors last year, up from about 400,000 in 2012. None of this is surprising when you consider the industry's recent boom. Barrel inventory is at the highest level since 1977, with more than 5.3 million currently aging, up 53 percent in the last two years. Over the next fve years, distilleries across the state plan to reinvest $630 million in current operations. Since 2000, employment in the distilling industry is up 20 percent; by comparison, Kentucky manu- facturing jobs are down 26 percent. This data comes from a Univer- sity of Louisville Urban Studies Institute report commissioned by the Kentucky Distillers' Associa- tion and the Kentucky Agriculture Development Board. Eric Gregory, the association's president, says he couldn't believe the numbers. "Being a former reporter, I said, 'There's no way those are accu- rate.' I went back and had them double-check," he says. Day to day, Gregory sees frsthand the expand- ing number of distilleries. He says, "I got a new distillery application yesterday. I got six inquiries over the phone this week. I have a list of 18 distilleries underway." In 2014, bourbon was No. 5 on the governor's list of Kentucky's 10 biggest accomplishments, between the millions of dollars added to our education system and the millions of dollars saved on the Ohio River bridges project. In two years, the bourbon industry has doubled its workforce and tripled its number of distilleries from 10 to 31. Produc- tion is quickly approaching 1967's peak-year levels. How did a Southern-gentleman's The U.S. makes 100% of bourbon. Kentucky makes 95% of that. Bourbon ages in new charred white-oak barrels. Bourbon mash contains at least 51% corn, plus a mix of rye and/or wheat, and malted barley. T he mash is fermented with pure water and yeast. The fermented mash is distilled, separating the alcohol from the sour mash. A portion of the sour mash is reintroduced to the next batch; the rest is feed for local cows. The distillate ages in the barrels for at least two years. The bourbon is fltered and balanced with water to achieve the right proof. It's then bottled. By Mary Chellis Austin By Mary Chellis Austin, Jaren Cooley, Dylon Jones, Maggie Kimberl, Josh Moss, Amy Talbott and Jack Welch Photos by Mickie Winters and Chris Witzke