Pat Shingleton: "Corny but True!"
Thomas Jefferson, isolated 60 acres of land in Bourbon County, Kentucky, for farming. He instructed pioneers to build a permanent structure to raise, store and export "native corn," but it was too perishable and bulky for transport. When families consumed only limited quantities, ingenious farmers utilized Kentucky's perfect combination of water, climate and white oak forests to advance another product-Kentucky Bourbon. Today, there's a manufacturing boom as Kentucky is breaking records and creating jobs. Production of bourbon has increased 18% with more barrels than people, fueled by overseas sales. Nationally recognized and local bourbon taster, Billy Edrington, contends that iron-free water is an important ingredient for the best bourbon.