- The Social History of Bourbon, by Gerald Carson and published by The University Press of Kentucky in 1963, and
- Kentucky Bourbon Whiskey, an American Heritage by Michael R. Veach, and also published by The University Press of Kentucky in 2013.
“Why limestone water? In distilling, water loaded with calcium, the kind that makes the bluegrass blue, the horses frisky, and perhaps its virtues may even be stretched to explain the beauty of Kentucky women—limestone water teams up perfectly with yeast.”
|Still, drawn by Lisa S. Gorrell (c) 2016|
“The stillhouse was often no more than a low-roofed shack, with a mud floor and one face open to the weather. The location was usually in a hollow under a hill where clear, cold, limestone water flowed to the worm in a wooden trough...[It] might be located on a creek or branch. A flowing spring was even better because it was necessary to have the water as cold as possible to condense the steam. If the water was warmer than in the range of fifty-six to sixty degrees, the distiller had to suspend operations or move to another location.”
“When the temperature rises, the whiskey expands into the char. When it falls, the whiskey contracts. A ripening occurs. The liquid is gentled. An oily feeling and a strong ‘bead,’ visible around the edge of a glass, develop.”
Copyright © 2016 by Lisa Suzanne Gorrell, Mam-ma's Southern Family