Balloon Race and Bourbon Tour

6-10-2012

Figure 1. Group Shot with balloons in background
(L-R Kiva, Harrison, NK, Pablo, Thao,
Ben, Sarah, Josh, Alex, Stella, Sarah's Friend)

On Friday night we went to the hot-air balloon race in Danville Kentucky. It was an interesting concept. We arrived at the Danville airport and bought some pulled pork and pop, then watched some clowns and old-fashioned bicyclists before the main event began. There was also a tethered hot-air balloon that was available for free rides about 20 feet high (Figure 2). The line was much too long, so none of us tried. Once the race began, we saw a few balloons miles away lift off and begin their journey towards the airport. The balloons were pretty well spread out (Figure 1). A couple hours later only one balloon had made it. The object of the race was not who could get to the airport first, but who could drop a bean-bag closest to a large X painted on the ground. We watched a couple other balloons try to get close, but they seemed to be having technical difficulties maneuvering the balloon. In the meantime, we took some goofy pictures and had a good time spotting new balloons. 

Figure 2. Holding the tethered balloon.

Saturday morning we went to the Woodford Reserve Bourbon Distillery. It is a national historic landmark and was pretty fun to tour. After a small admission fee, we had to wait around for the next tour, which gave us time to explore the gift shop and read a bit of history of bourbon. Once the tour began we placed radios around our necks and earbuds in our ears. It was neat how we were able to hear the tour guide quite well the entire time. After taking a bus ride 200 feet down the driveway, we toured the fermentation vats. These giant vats were over 10 feet in diameter and 15 feet high. They contained fermenting mash and were exposed to the air. The mash was bubbling like crazy and releasing carbon dioxide. After fermentation, the mash is moved into the stills. It is distilled three separate times, which purifies it and gives it a very large alcohol content, which must be diluted. After dilution the white whisky is placed into charred barrels to age for seven to nine years. The aging warehouse was absolutely gigantic and contained thousands of barrels. Our tour guide reminded us that Woodford Reserve is a "tiny" distillery. Jack Daniels produces many times more. After aging, the bourbon is bottled and ready for sale. Compared to the aging warehouse, the bottling facility was tiny. The last part of the tour was complimentary shot glasses (Figure 3) with samples and bourbon balls for those of us under 21.

Figure 3. Souvenir from the Woodford Reserve Distillary.