It's Difficult to Soar Like an Eagle

When you work with Turkeys.

When I left university, my first job was Managing an American Style Bar Diner -  the menu was all Gumbo, Jambayala, Burgers, and Cajun. 

The bar - American (and Local) beers, spirits and loads of Bourbons.  I discovered a new friend!   Wild Turkey.  Oh, the days.  And the Nights.  

It was therefor a must that while driving to Nashville we take a side street to Lawrenceburg, Kentucky and visit the distillery. 

What a place!  Nestled in the hills, surrounded by massive Rickhouses  - seven stories of Barrels of Boubon aging.  - Both the buildings and the cherry trees outside - blackened by Whisky Mould.   Everything still alive - just covered in a black fungus. 

The smells are amazing, and our visit was made complete by catching Jimmy Russell, the oldest - still working - master distiller.  His son also works at the Distillery as Master Distiller too - and this year their combined ages meet the amazing number of 101.  The % Proof they distill their most popular boubon. 

Jimmy - keeps a portion of the starter yeast need to use with the Corn, Barley and Rye in his freezer at home.  I think probably his son Eddie does too. 

After the tour we had a lovely tasting session and then of course the shop tour. 

It was delightful to find Jimmy seated in the shop - happily signing bottles for anyone who purchased. 

And then it was back the car for the next stage of our journey. 

(Tuesday 270 miles)
(Wednesday 366 miles, followed by 288 miles and a time zone jump)