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I’m a Kentuckian through and through, and if there are two things that we are known for, they would be bourbon and horse racing. I live in Lexington, Kentucky, which is known as the “Horse Capital of the World.” Here in Lexington, we have horse racing all April and October, and the races in the spring are to prepare for The Big Race in Louisville on the first Saturday in May. It’s this time of year, when people from all over the world, including celebrities, wear the most elaborate hats to watch one of the biggest sporting events of the year. It draws large crowds, usually to upwards of 155,000 people. The Big Race is the longest continuously held sporting event in America, as well as one of the most prestigious horse races in the world! It’s been a tradition since 1875. The reason Kentucky is known for horse racing and producing so many Thoroughbreds is the limestone. The grass would absorb the minerals from the limestone, and then the horses would eat the calcium rich grass, which in turn would make Kentucky a powerhouse in producing many famous and fierce Thoroughbreds.
In addition to horse racing, Kentucky is known for its bourbon. In fact, 95% of the world’s bourbon is made right here in the Bluegrass State. In Kentucky, there are more barrels of bourbon aging than there are of people. Everyone in the state could each have 1.5 barrels – that’s how much bourbon there is. FYI: One barrel holds 53 gallons, which is approximately 208.2 liters. A fifth of bourbon is 750 milliliters! That’s a whole lot of bourbon in Kentucky!
Since it’s almost time for The Big Race, I’m going to teach you how to make two iconic Kentucky cocktails – the Mint Julep and the Kentucky Mule.