“Bourbon is a legacy of blue grass, water and Kentucky limestone,” Carol Peachee tells me when I ask what makes Kentucky bourbon so prized.
Limestone? Water? Bluegrass? What’s that have to do with fine bourbon?
Turns out it’s quite simple. According to Peachee, the limestone filters the iron out of the water as it flows through the rock, producing a sweet-tasting mineral water perfect for making the greatest tasting liquor. Limestone, with its heavy calcium deposits, also is credited with the lush blue grass the state’s prize-winning horses gaze upon — making their bones strong.
It’s been a long time since I took geology in college, but I do like the taste of good bourbon and the sight of stately horses grazing in beautiful pastures and the more I can learn about it all, the better. Which is why I love Peachee’s entrancing photographs.
Carol Peachee
I first met Peachee, an award-winning professional photographer, when she was autographing copies of her latest book, Straight Bourbon: Distilling the Industry’s Heritage (Indiana University Press 2017; $28). Creating beauty as well as a sense of yearning, her books, including The Birth of Bourbon: A Photographic Tour of Early Distilleries, take us on a wanderlust journey of lost distilleries and those now re-emerging from the wreckage of Prohibition. At one time, Kentucky had over two hundred commercial distilleries, but only sixty-one reopened after the repeal of Prohibition in 1933. Now, as Kentucky bourbon becomes a driving force throughout the world, once barely remembered and long closed distilleries are being restored and revamped and are opening again for business.
Using a photographic technique known as high-dynamic-range imaging ― a process that produces rich saturation, intensely clarified details, and a full spectrum of light ― Peachee hauntingly showcases the vibrancy still lingering in artifacts such as antique tools, worn cypress fermenting tubs, ornate copper stills some turning slightly green with oxidation and age, gears and levers —things we would never typically think of as lovely and compelling.
Traveling with the Book
Keeping copies of her books in my car when I travel to Kentucky, I love visiting some of the places and sites she’s photographed.
Her passion for bourbon may also have come about, in part, because she lives in Lexington, Kentucky which is rich in the history of bourbon making (and, we should say, sipping).
To get a taste of how bourbon connects to the land, when in Lexington, Peachee suggests a stop at the Barrel House Distilling Co. including the Elkhorn Tavern located in the old James B. Pepper barrel plant. It’s part of Lexington’s happening Distillery District. But fine bourbon doesn’t just stop in Lexington.
“There are so many bourbon distilleries now,” she says, noting that the heritage of good bourbon making is more than the equipment and the water.
“The cultural heritage of distilling also lays in the human culture,” she writes in the Acknowledgements section of her latest book, “the people who learned the crafts of milling, copper welding and design, barrel making and warehouse construction and then passed them on through the generations down to today’s workers and owners.”
And now Peachee has passed them down to us so we can fully appreciate the art of distilling
Town Branch Bourbon Bramble
- 2oz Bourbon
- 3/4oz Fresh squeeze lemons
- 3/4oz Simple syrup
- 5 Fresh blackberries muddled
Shake with ice, strain and pour over fresh ice in rock glass with blackberry garnish.
Town Branch Bourbon Mint Julep
- 2 oz Bourbon
- 8 mint leaves
- 1/4oz simple syrup
- Dash of bitters
Muddle ingredients.
Add crushed ice with mint garnish and straw.
The above recipes are courtesy of the Lexington Brewing & Distilling Company.
Shelf Life 