Whisky Magazine Issue 131
This article is 17 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2017. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Or can you make it anywhere?
As the long line wrapped around the bar, I noticed an older woman intensely staring at me. Did she hate my ascot? Did I remind her of her son? I mean, she was really staring at me with the kind of gaze that could go either way.
I had just finished a quick 15 minute talk about Bourbon. Conventions and companies frequently book me for Bourbon tastings. I give a quick talk, offering a short Bourbon history and brief tasting profile of each of the products at my tasting bar. They are a lot of fun. And this woman either loved or hated it.
She slowly walked toward me, obviously with something to say.
“Bourbon must be made in Kentucky. I'm from here. I know,” she said.
Oh yes. The classic passionate Kentuckian who hates that part of my discussion, where I debunk the myth that Bourbon must be made in Kentucky. In 1964, the US Congress gave Bourbon a US only product distinction, similar geographical protections that Scotch, Cognac and Champagne enjoy in their respective regions. I usually say something to the effect, “In fact, Bourbon is currently distilled and bottled in New York, California, Wyoming and Washington, among other states.” I usually get an “Oh, I didn't know that” reaction or “Yeah, everybody knows that” response from a typical mixed crowd.
In these wonderful rare moments of misunderstanding, I get the opportunity to educate somebody about the fun and quite delicious Bourbons distilled at the likes of Garrison Brothers in Texas. Most passionate ...