“We make fine bourbon at a profit if we can, at a loss if we must, but always fine bourbon.” —Julian "Pappy" Van Winkle
My name is Jake Logsdon. I was born in Louisville and now live 30 minutes from Mammoth Cave. I’ve never known a home that wasn’t in Kentucky. For 28 years this has been it. God willing, this is where I intend to be when I take my last breath. People might look at our home and not see much, but I like to think those people are simply the ones who haven’t had the chance to experience it for themselves yet. Being a Kentucky native comes with certain stories and privileges. If you were like me, you most likely grew up on a little something I call the “Bluegrass Trinity” – bourbon, basketball, and horse racing. When you think “Kentucky,” you think of the sharp burn in your throat left behind by dark, gold whiskey, a roaring crowd in Rupp Arena draped in Wildcat blue, the thundering of horse hooves on dirt tracks beneath the twin spires at Churchill Downs. It’s the first piece of this trinity that I decided to focus on when I submitted my contender for the Team Kentucky Gallery – a piece I simply call, The Rickhouse.
Of the quality things Kentucky puts out, few compare to Kentucky Bourbon. Perfectly crafted using ingredients and methods honed through centuries of dedication, Bourbon is more than just a drink; It’s the lifeblood of the commonwealth. Names like James Beam, Julian “Pappy” Van Winkle, E.H. Taylor, and Elijah Craig carry a level of significance in Kentucky that’s normally reserved for presidents or royalty. To understand the history of it is to understand the history of the state itself, even if the origins are still debated today. Bourbon is Kentucky, and Kentucky is bourbon. It’s not written down as law, but it’s close enough.
Bourbon is made at the intersection of art and science. It must meet very specific requirements to even bear the name, and we Kentuckians take that as seriously as Scripture. What you see here is one of the last stages of bourbon crafting. Having been created from the exacting 51% corn mash bill and distilled no higher than 160 proof, the bourbon is placed in its signature charred white oak barrel and rolled into a rickhouse, just like this one from the famous Buffalo Trace distillery, three miles from the Capitol building steps, and is left to sit no less than seven years. For those lucky few who have had the opportunity to see one of these in person, they know that it’s more than just an experience for the eyes. You see, as the liquid inside ages, bourbon vapors are released and hang in the room. It’s a little something known locally as the “angel’s share.” Breathe a certain way, and you won’t just be able to smell it. You can taste it.
Uniquely bourbon. Uniquely Kentucky. Worth every camera click.