Bourbon, Kentucky Bourbon Trail, Kentucky discussed on Here & Now

Here & Now
|

Automatic TRANSCRIPT

To be in an American whiskey. Boom right now. They're seven and a half million barrels of bourbon aging and Kentucky, which is the highest since nineteen seventy-two. So it gives you an indication of how American whiskey is going through this renaissance or essentially, this growth, the of customers, both here in the United States, but also around the world that that's correct. And it's an amazing time for the export market. You know, trade wars are not good for anyone no no one really benefits either side. So we definitely look for the opportunity for leaders to figure out, you know, mutually beneficial outcomes that lead to stable trade policy, across the globe. And I think that's going to be incredibly important. We have seen even last year we saw thirty percent growth in our export markets amid the trade war amid all of that. So, you know, we do definitely feel like you know, our product is underpinned by quality, and people are having discerning palates globally for. Quality, and they're willing to pay for it Kentucky's. Most famous tourist attraction is probably still the Kentucky Derby which just happened earlier this month at Churchill Downs. But more people visit the state each year has bourbon tourists or saying over a million people now coming to Kentucky for the sole purpose of visiting the Kentucky bourbon trail, which is incredibly amazing people want. To learn more about Kentucky bourbon and six citing time we just opened our mixtures fort Nelson, distillery in downtown, Louisville at eighth and main. But what you're seeing is bourbon is really underpinning. Tourism, are Louisville mayor calls it bourbon ISM, he coined the term. And I think it's brilliant, because it really showcases how people are coming for the purpose of seeing the bourbon distilleries, but they're also experiencing hospitality culture, bars restaurants. You know we have this whole beautiful foodie culture as well. And it's amazing time. Once someone becomes bourbon tourists. They're already interested in the drink. What many in the industry? Here are focused more on right now is convincing new customers around the world to give bourbon a try Jackie xikion is a master taster for old forester. Well, I mean, there's still a lot of people that are still kind of scared to try it. I think a lot of people are still under this old umbrella thought that it's this big cowboy juice diesel fuel product and it's not there's a lot of subtleties and there's actually a lot of notes in there that if you broke down bourbon and described it, but it's different little palatable. Flavor compounds people will be like, well, I like vanilla, cinnamon. Well, like butterscotch. Well, I like citrus. I like all of this things. So therefore, you technically, I would enjoy a glass of urban because that's all there and present, and she's just talking about plain old bourbon, not a mint julep or an old fashioned which brings me to my last question for Andrea Wilson. Do you think it's a shame after all the work that goes into one of these barrels when somebody makes a mix? Drink with your bourbon. I don't see. I wouldn't use that terminology at all. I think what's important. Is that everybody's? Palate is different. And how you experience your bourbon is your own personal experience. I think that what I always encourage people to do is taste bourbon meat. So you understand the spirit and understand what took years to develop in the barrel. And then create what you like I mean, bartenders have done a brilliant job of supporting this industry all over the world by bringing back classic cocktails, and using natural ingredients and bringing creativity and artistry to the drink. And that's tremendously important to our business. So however, you want to drink it as your choice. How do you drink? I drink it. Neat. There you go. See from the experts neat neat. And neat it is when it goes from those barrels into bottles after years of aging..

Coming up next