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Overview of the Kentucky Bourbon Industry Impact Study

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Researchers with the Kentucky Agricultural Development Fund recently conducted further investigation into the impact of the distilling industry of Kentucky on its economy. Kentucky is well known for its Bourbon and due to this fact the study is the third of its kind put on by the Kentucky Agricultural Development Fund. It is important to know the impact of a major product on an area, it allows you to better predict what will happen over the years.

To better understand the Kentucky bourbon industry here is an idea of its size. In 2013 there were 3,594 employees working in the distilling industry at a total of 31 licensed companies. Out of those 31 companies 26 of them are long standing establishments. These industries spread 23 counties and over 22 cities, making the 31 different companies fairly spread out. These numbers do not include jobs that are created by the bourbon industry that do not work directly for the distillery.

Kentucky’s connection with bourbon distilling is symbiotic. Many people around the world demand bourbon and Kentucky is one of the biggest supplies of the world’s bourbon, in fact they provide 95% of the United States’ bourbon. Despite the fact that there is the potential for any other state to make bourbon Kentucky has managed to dominate the arena, its only competition: Micro-distilleries. During one particular 2013 bourbon event the taxes paid by visitors to Kentucky was a big source for funding for the state. Local residents only accounted for $205,182 while that of visitors accounted for $419,275.

The state also taxes distilleries and charges licenses for producing spirits which accounts for even more money generated by the state. Not only does the state profit from the bourbon industry, the residents of the state do too. The average salary for a distillery employee in Kentucky is $91,188 as of 2013. This is almost forty-thousand dollars more than the national average salary.

3,594 employees work in the distilling industry in Kentucky but the industry also creates local jobs farming the grain that is used to create bourbon. The researchers do take a moment to point out that there is the potential for the bourbon industry to make even more money for the state though. Currently only about 40% of the grains used by the bourbon industry come from Kentucky; however, it is estimated that that could be doubled if the distilleries decided to try and capture more in-state grains.

Distilleries are closely tied to many other industries in Kentucky. Many jobs besides farming go in to making and selling bourbon. There is marketing, distribution, and utilities. This isn’t to mention all of the equipment production needed to support a distilling operation. In addition to just benefiting other industries in the state, bourbon distillers are interested in keeping the state well maintained to attract more tourists so they have invested over $400,000,000 in capital improvement projects since the year 2008, that’s an additional 1,470 jobs created to work those improvement projects.

In summary the Kentucky economy is closely tied with bourbon production, especially during poor financial times. The production of bourbon always seems to be desired so it is a business that will always be providing an income. This industry is only projected to grow. Between 2008 and 2013 the domestic sales of Bourbon and Tennessee whiskey grew by nearly 20%. It hasn’t shown any signs of stopping.

We look forward to keeping you updated on the bourbon industry. As a supplier of grains to this industry, it’s important for us to keep informed within all things “Bourbon”! If you should need a quote or want to learn more about the grains we provide – we’d welcome the email from you! Contact Brooks Grain, LLC

*Statistic Source: The Economic and Fiscal Impacts of the Distilling Industry in Kentucky

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan

Mitch-Morgan

The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth

 

Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda

Blackberry-Soda

Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye

Enjoy

Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Buns:
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks

drink

The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice
Savor

 

 

Classic Manhattan

drink

3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan

drink

2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.

 

Cara’s Feature

cara

750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**