By law, Bourbon must be aged in new charred oak barrels. That means that after a Bourbon has finished up its time in the barrel, it cannot be used again to make more Bourbon. Facing a lot of empty barrels, winemakers and brewers have since found a creative solution by creating a new style for consumers to enjoy – Bourbon barrel-aged wine and beer!
As Kentuckians, we are proud of our bourbon heritage – and we should be! After all, 95% of the world’s bourbon supply is produced right here in the Bluegrass State. However, you might be surprised to learn that in the mid-to-late 19th century, there were many who believed that the whiskey capital of the world was actually Peoria, Illinois. Why? It all starts with the formation of The Whiskey Trust.
Written by Tim M. Berra, PhD. To learn more about the author, scroll to the bottom of this page.
Rob Snow (OCEARCH) and used with permission of Robert Hueter
In January 2020, CBS 60 Minutes Overtime re-ran a previous story from September 2019 about tagging White Sharks off Cape Breton, Nova Scotia. The research vessel, MV Ocearch, is a 125-foot converted crab boat with a hydraulic platform that can be lowered off the starboard side, and then can lift up to 75,000 pounds (34,019 kg) back to deck level. When sharks are caught on a line, they are guided onto the submerged platform, which is then elevated above water level essentially beaching the fish. A hose is inserted into the captive shark’s mouth so sea water can aerate the gills. Scientists can then get to work. They examine, measure, take blood and tissue samples, and tag the shark with acoustic and satellite transmitters. After about 15 minutes, the platform with the shark is submerged, and the shark is guided back into the ocean to freedom.