"Left Over Corn..."
Thomas Jefferson, Governor of Virginia, set aside sixty acres of land in Bourbon County Kentucky for farming. He instructed pioneers to build a permanent structure to raise, store and export "native corn." The crop turned out to be too perishable and was bulky for transporting. When families consumed only limited amounts of the grain, ingenious farmers utilized Kentucky's perfect combination of water, climate, and white oak forests to create another product- Kentucky Bourbon. As noted in a previous column, a manufacturing boom in Kentucky is breaking records and creating jobs. Production of bourbon has increased 21% with more barrels of bourbon in Kentucky than people and the secret to the increase is overseas sales. Local bourbon taster, Billy Edrington, informed me that iron-free water makes the best bourbon.