On The Road culinary adventures goes to Louisville, KY with Pappy Van Winkle Bourbon
Fog over the Kentucky River headed to Frankfort, KY
The next morning we traveled from Louisville to Frankfort, Kentucky. Our early morning travels provided stunning views of the colorful hills and the fog hovering over the Kentucky River before the warm Indian Summer sun set in for the day. As our guests arrived for our tour of Buffalo Trace Distillery, home of Pappy Van Winkle and the Old Rip Van Winkle Distillery, they were reminiscing about last evening’s memorable dinner.
Arriving at Buffalo Trace Distillery where Pappy Van Winkle is made
At the cooperage with our tour guide, Jim
One of the warehouses at Buffalo Trace
Julian P. Van Winkle, III joined us for the tour of Buffalo Trace Distillery. Our guide, Jim, provided us with a history of Frankfort, KY, the distillery, and the bourbon making process. We were taken to the cooperage where bourbon barrels were once made and the warehouse where the barrels rest, filled with what is essentially white lightening before time and temperature changes transform it to liquid gold. As you wander the dark passageways, you can smell the “Angel’s Share” as it escapes from the barrels sending the sweet and smoky scent of bourbon into the air.
They were bottling Blanton’s bourbon when we were at the bottling facility
The water tower looms high above the grounds at Buffalo Trace Distillery
We also toured the bottling facility where the fine bourbons are placed in bottles and sealed for distribution. Many of our guests had never been to a distillery before, so it was fascinating for them to see the entire process. Julian said that even he learns something new every time he goes on the tour. The formal tour ended with a tasting of several of the bourbons made at the distillery, always a nice way to start the second half of your day.
Julian took us on a more in-depth tour of the distillery and the Mash House
Why not?
As other guests to the distillery were leaving, Julian collared our group and led us to other parts of the distillery not open to most visitors. We toured the Mash House, where the corn arrives and is ground, mixed, cooked, and then placed in the vats and fermenters, beginning the time honored tradition and process of making bourbon. The golden liquid mash slowly churned in the vats as the yeast worked its magic on the grains. The smell of the yeast and the sweetness of the corn filled the Mash House. A sign by the 96,086.92 gallon fermenters stated, “No Swimming.” The question I had to ask was, “Why not?”
These fermenters each held 92,086.82 gallons of bourbon in the making
Each fermenter was filled with circulating sour mash or a different mix of ingredients (corn, wheat, barley, and rye) in varying amounts and different yeasts; each producing a distinct style of bourbon before it is sealed in oak barrels and laid to rest in the barrel house.
I want to go back. now. Gwen, you and Roger do such a fantastic job – the photos, writing, video soundtrack – it’s all perfect! Thank you for a wonderfully delicious 2 days.
Hi Priscilla,
Thank you for your comments. It was so nice to finally meet you and I am glad you enjoyed the trip. We hope to see you again next year!
Gwen
For my birthday this year, my Wife treated me to the Bunkycooks culinary adventure in Louisville on October 15-17. From the opening hors d’oeuvres Monday night at Seviche to the last morsel of proscuito at the breakfast Wednesday morning, the entire event was carefully planned and perfectly executed. Overall it was the perfect synthesis of three talented chefs with great personalities, the fun of being with an internationally famous celebrity producer of bourbon, interesting pairings of food with bourbon and wine, and a congenial group of people who truly like good food. My favorites were Anthony Lamas’ bread pudding (with bourbon sauce), Bobby Benjamin’s unusual approach to coq au vin, his brown butter foam and the surprising ball of bleu cheese ice cream with a hard chocolate shell. Kudos to Gwen for a truly memorable event.
Hi Tom,
Thank you so much for the kind words. It is rewarding to see the efforts of everyone involved be appreciated and enjoyed. We work to make these events special for our guests and it is nice to know that you felt that way, especially on your birthday!
Gwen
Jim and I were very excited when we learned that this adventure was going to take place in our home town. We hope that all attending were able to experience the beauty of Kentucky as well as the warmth of people in Louisville. The culinary experience was over the top. Chef Lamas, Chef Benjamin and Chef Maurais prepared spectacular dishes for us. The opportunity to meet Julian Van Winkle and Preston Van Winkle was a real treat. On top of that to be able to taste all five of the Van Winkle bourbons is a very rare treat indeed. Perhaps the best part was spending some great time with my sister and brother in law (Debbie and Tom). Thanks to Gwen and Roger for all their planning. A great fall adventure for all!!!
Hi Jennie,
It was so nice to meet you and Jim and we were glad that it worked out so well for you all to come with Debbie and Tom. We love Louisville and are glad that you had so much fun in your own town. We hope to see you again next year!
Gwen
Nice and interesting read. Glad you had a good time in Louisville, my hometown. BTW it is Frankfort, KY not Frankfurt (although most of us pronounce it that way).
Hi Dustin,
We love Louisville. The city has been great to work with and we hope to come back again in the future. Thank you for pointing out the spelling of Frankfort. I have made the correction.
Gwen