The Travel Chica

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How a whiskey hater joined the Urban Bourbon Trail

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I am a beer snob and a wine snob, but I don’t drink liquor.  I don’t like the taste of liquor, no matter how expensive the bottle.  I don’t like cocktails because they are usually too sweet or too bitter.

But I can appreciate that I am in bourbon country, and the Mint Julep is probably the most well-known creation from Louisville.  I had to try one.

Mint Julep

My first meal in Louisville was at Proof on Main, and based on my research, they make one of the best mint juleps in town.

And you know what… I actually liked it.

Proof on Main is part of Louisville’s Urban Bourbon Trail, made up of over 25 establishments with a large selection of bourbons (think 50 to 150).

The goal is to get six stamps in your Urban Bourbon Trail passport, which is quite easy considering how many options there are downtown and in nearby neighborhoods I already had on my must-see list.

I was with someone who does have an appreciation for whiskey, and now that I had a mint julep under my belt, I was game to try and complete the Urban Bourbon Trail.

Plus, you know I like getting my passport stamped.

 

I made several attempts at trying bourbon “neat,” but 99% of the time as soon as the brown liquid touched my tongue, I shivered, coughed, and made what came to be known as my “bourbon face.”  (No, I did not allow a photograph of this reaction.)

Best bartender ever at Harvest
Best bartender ever at Harvest

But I will always have positive memories of my Urban Bourbon Trail experience.  I met some awesome people, learned about the history of bourbon, discovered a few cocktails I do enjoy, and even tasted a few bourbons that I could tolerate without making the “bourbon face.”

Louisville 301311 (402)

Bourbon is America’s Native Spirit, as declared by Congress in 1964.  In fact, bourbon can only be made in the United States.  By law, bourbon must be made with mash that is at least 51% corn and produced from a fermented mash not more than 160 proof.  Straight bourbon must be aged for a minimum of two years in new, white oak charred barrels.  Nothing can be added to alter the color or flavor.

In Kentucky, there are more barrels of bourbon than people (4.7 million versus 4.3 million).  While this liquor can be made in other parts of the US, the calcium-rich limestone beneath the soil and in stream beds removes any traces of iron in the water and is what many say makes the Kentucky bourbon so great (90% of bourbon is made in Kentucky).

While bourbon will never be my go-to adult beverage, no one can say I didn’t try.  If given the opportunity, I’m sure I will enjoy another well-made Mint Julep, a Dark Manhattan, or a little bourbon cream in my coffee.  And for those who are bourbon wusses like me but want to give it a try, there are two very smooth ones I could “appreciate” neat (out of at least 10 I tried):  Breaking and Entering and Elmer T. Lee.

Comments

  5. Growing up in Texas, we dabbled with Beam & Coke or Jack & Coke in high school, but once I got down to Austin for college, it was Beam & Coke about 90% of the time liquor was involved. Especially slipping a flask of it into your boot or down the “front” of your clothes when going to football games. (Warm bourbon melts the ice in your cup pretty darned fast.)

    It’s only been in the last few years that I’ve even considered trying higher end bourbons. It’s nice to see that a beer & wine girl hasn’t closed the door on trying the “national drink” of the state next door.

    😉
    Chancito recently posted..KLM Flying Dutchman Magazine features BAlocal!

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