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Bourbon and Kentucky tells story of distilling
What makes bourbon whiskey a uniquely Kentucky product? Why is it aged in charred oak barrels — and for that matter, why is it called “bourbon,” anyway? Viewers drink in the answers to these and other questions in Bourbon and Kentucky: A History Distilled, airing Wednesday, July 16 at 9/8 p.m. CT on KET1 and Monday, July 21 at 9/8 p.m. CT on KET2.

Written and hosted by Kent Masterson Brown, Bourbon and Kentucky covers the frontier history of whiskey-making in Kentucky. Filmed in Fayette, Scott, Bourbon, Clark, Woodford and other Central Kentucky counties, the program reveals how bourbon whiskey became a uniquely Kentucky beverage as well as why it is made mostly of corn.

“From Kentucky’s earliest settlements in 1774 and 1775 until 1830, the corn distilled in Central Kentucky evolved to become a beverage that was smooth in flavor, amber in color and known throughout the country as ‘bourbon whiskey,’” said Brown. “It is that story that Bourbon and Kentucky tells.”

Throughout, the program contains footage of historic sites in Central Kentucky coupled with scenic landscapes and portraiture, as well as historic documents and newspapers from some of the most renowned museums in America.

Bourbon and Kentucky: A History Distilled is produced by Witnessing History, LLC.

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