“Slice a fresh tomato still warm from the sun, pair it with a thick hunk of Taleggio, the second most important cheese of Italy, gently lay a single basil leaf on top and kiss it with just a few drops of a good balsamic vinegar and ….. no, wait! Take a moment, look at it, admire the colors, smell it; now pick it up with your hands, don’t bother with a fork, and take it in all at once. Let the juice run down your chin; chew slowly, slowly, slowly. Now look me in the eye and say you don’t love springtime in the South.”—Notes from the Field: Spring in the Gulf Coast
Kentucky is central to bourbon distillation for three main reasons. The first is corn, which is abundant in Kentucky and its surrounding states. The second is the limestone on which Kentucky is built; water that arises through limestone is iron free. Iron is bad for whiskey; it discolors the product (like a nail left in water) and introduces off flavors. Finally, the climate: Kentucky’s hot summers and cold winters are ideal for efficient aging of bourbon.