When Thomas Jefferson was Governor of Virginia, he designated 60 acres of land in Bourbon County, Kentucky for farming. Pioneers were instructed to build a permanent structure to raise, store and export “native corn.” Corn was too perishable and bulky for transporting. Families consumed limited amounts of it so ingenious farmer’s utilized Kentucky’s resources of water, climate and white oak trees to create Kentucky Bourbon. As noted in a previous column, a manufacturing boom in Kentucky continues to break records and create jobs. Production of bourbon has increased 29% with more bourbon in Kentucky than people and the secret to the demand is overseas sales. Similar to Baton Rouge, Kentucky’s iron-free water makes the best bourbon.