Pat Shingleton: "Corny but True..."
Fortune magazine reported that the United States has the lead in exporting soybeans and corn. Louisiana is a huge contributor to that dynamic in its soybean production. Thomas Jefferson, Governor of Virginia, set aside sixty acres of land in Bourbon County Kentucky for farming. He instructed early pioneers to build a permanent structure to raise, store and export “native corn.” Back then, the crop was too perishable and bulky for transporting. Once families consumed as much corn as possible the use of the grain was ingeniously advanced. Kentucky’s perfect combination of water, climate, and white oak forests created another product that is very much in demand today - Kentucky Bourbon. The availability of the store-able grain, white oak, to cooper the barrels and good water established this region for future productivity. Another manufacturing and processing boom in Kentucky, that began in 2011, is breaking records and creating jobs. Production of bourbon has increased 24% with more barrels of bourbon in Kentucky than people and the demand for overseas consumers has exploded. One of our residents, Billy Edrington, is recognized as a premier bourbon taster and believes that iron-free water makes the best bourbon.