Hey Everybody, sorry I haven't made an appearance on the blog for a few weeks. We didn't print this week so, so in lieu of your weekly Good Morning from Michael, I thought this Wednesday I would share some photos from my spring break road trip I took down to Kentucky with Erik Baish '12 and Andrew Lee '12 to see the Bourbon Trail (you can see the three of us above posing at the Buffalo Trace distillery in Frankfort). We visited a few distilleries, camped, and did some other hoodrat things along the way. Enjoy the photos!

Here is the corn meal and everything else that goes into Bourbon when it gets all mashed together and cooked.

The distilling vats at Four Roses. The whiskey sits in these vats for 3 days before it is put into the barrels to age. At the end of the three day distilling process, before it goes in the barrels, the booze is a clear, high-proof moonshine. They call this stuff "white dog," and I had a shot of it at one of the tastings after a tour. I went blind for about eight seconds and my chest felt like it was on fire; foulest liquor I've ever tasted. I'll order a few bottles for Loudness.

The aging warehouse at Buffalo Trace. The whiskey sits in these barrels for an average of six or seven years for most bourbons.

Barrel Crossing!

Andrew and I observing the bottling process.

Our camping conditions. We ate beans and hot dogs every night. I had never been so glad to eat a vegetable as I was when we got back.

We discovered an abandoned factory while roaming Kentucky and spent about an hour exploring it. Easily one of the top five most fun (as well as most dangerous) things I've ever done. Sorry, Mom. You can rest easy knowing my tetanus booster is up-to-date.

A shot of Lexington, KY.