PROGRAMMING MADE POSSIBLE BY P KENTUCKY AMERICAN WATER, VISIT LEX, HORSE CAPITOL OF THE WORLD.

>> DID YOU KNOW KENTUCKY HAS MORE NAVIGABLE MILES OF WATER THAN ANY OTHER STATE IN THE U.S.

EXCEPT FOR ALASKA.

>> IS ALASKA STILL A STATE?

>> 90,000 MILES OF STREAMS AND DOZENS OF RIFERS.

>> FAMOUS FOR OTHER LIQUIDS, THOSE WHICH FLOW FROM A BARREL, BEERS, BOURBONS UNDERSTAND WINES.

>> MANY OF THE WORLD'S BEST KNOWN DISTILLERIES CAN BE FOUND IN THE BLUEGRASS STATES AND CLOSE TO OUR MANY RIVERS LAKES AND STREAMS.

>> WE ARE HERE TO TAKE YOU TO AN EXPEDITION OF OUR SECRET WATER WAYS AND VISIT KENTUCKY'S BREWERIES, DISTILLERIES AND WINERIES.

>> I'M CAREY.

>> AND I'M BRUCE.

WE WANT TO SHARE WHAT THE COMMONWEALTH HAS TO OFFER.

>> TO GET READY FOR OUR PADDLE TODAY ON THE DIX AND KENTUCKY RIVERS.

WILLMORE IS HOME TO ASBURY COLLEGE AND THE DOWNTOWN.

LETLE SEE WHAT YOU CAN GET FOR A MEAL ON THE RIVER.

GOOD MORNING JOAN.

HOW ARE YOU?

>> I'M GOOD.

HOW ARE YOU?

>> DO YOU WANT TO TELL ME ABOUT THE FARMER'S MARKET?

>> WE SET UP EVERY SATURDAY MORNING FROM 8:00 TO 12:30.

BEFORE GETTING ON THE WATER WE MADE A QUICK STOP AT HIGH BRIDGE BUILT IN 1876, THE FIRST CATER LEAVER BRIDGE IN NORTH AMERICA STAKING OVER 275 FEET TALL OVER THE RIVER OVER THE PALISADES.

THE ORIGINAL BRIDGE WAS REPLACED IN 1911 AND TODAY CARRIES ONLY FREIGHT ACROSS THE KENTUCKY RIVER.

ONE OF KENTUCKY'S MOST WELL KNOWN, TOM TAWIER, HERE ALONG THE KENTUCKY RIVER.

>> PAUL'S VERY ELUSIVE CHARACTER AND SEVERAL DIFFERENT BIOGRAPHIES HAVE DIFFERENT PICTURES OF HIM.

YOU COULD CALL HIM A RUSTIC IMPRESSIONIST.

>> HE CERTAINLY WAS A REGIONAL ARTIST, PEOPLE HERE DEFINITELY IDENTIFIED WITH THE WORK HE DID.

AND HAS BEEN A GREAT INDUSTRY SINCE HIS DEMISE IN REPRODUCING HIS PRINTS AND SELLING HIS PRINTS IN THE GALLERIES.

>> SO HERE WE ARE ON OUR WAY TO DANVILLE, A QUAINT LITTLE TOWN IN CENTRAL KENTUCKY NEAR THE KENTUCKY AND DIX RIVERS.

HERE WE ARE.

WILDERNESS TRAIL DISTILLERY IN DANVILLE KENTUCKY.

VERY COOL HISTORIC TASTING ROOM THEY'VE GOT GOING ON HERE.

LET'S RING THE BELL AND SEE WHO WE CAN MEET AND LITERALLY WE ARE GOING TO RING THE BELL.

>> VERY COOL.

>> HEY, WELCOME TO RIVERSIDE DISTILLERY.

I'M JARED.

>> JARED, KYLE.

WHAT A GREAT PLACE YOU'VE GOT HERE IN DANVILLE.

>> THANK YOU.

>> TELL ME ABOUT THE HOUSE.

>> HER KIDS WROTE THE HAPPY BIRTHDAY SONG.

>> I CAN'T SAY IT, IT'S COPYRIGHTED.

>> YOU CAN COME IN HERE GET A DRINK, HAVE A BITE.

CHECK OUT THE SPIRITS WE HAVE.

>> PROBABLY NEED TO SEE WHERE ALL THIS STUFF COMES EXTRA.

I HEARD A RUMOR YOU MAKE THIS STUFF.

>> THEY'RE NOT JUST SELLING IT.

THEY'RE MAKING IT.

>> WHERE ARE WE AT NOW?

THIS IS OUR FERMENTATION AREA.

WE HAVE OUR COOK TANK, WELLS AND 4,000 CAL.

THIS IS A FERMENTER.

WHAT WE HAVE IN HERE IS A BOURBON MASH 789 WE HAVE OUR CORN AND WHEAT GROWN RIGHT DOWN THE ROAD AND NOW WE ARE LETTING THE YEAST DO THEIR JOB.

INSIDE WE HAVE BILLIONS OF YEAST CELLS GOING TO WORK.

>> YOU CAN SEE THIS, IT'S ALIVE!

I'M TELLING YOU.

THIS STUFF IS BREATHING.

IT IS BREATHING.

IT IS PULSING.

IT'S...

THERE IS SOMETHING IN THERE THAT YOU ARE NOT TELLING ME ABOUT.

>> THE YEAST ARE DOING THEIR JOB FOR US, CONVERTING THE STARCHES INTO Co2 WHICH WHY YOU CAN SMELL IT AND THE ALCOHOL: YOU SHOULD TALK TO OUR HEAD DISTILLER ABOUT THIS.

HE HAS THE KNOWLEDGE OF WHAT WE DO.

>> LET'S GO FIND SHANE.

>> HELLO, MY NAME IS SHANE AND I'M 9 MASTER DISTILLER AT WILDERNESS TRAIL DISTILLERY.

PRIMARILY WHAT WE MAKE HERE IS BOURBON.

AND WE MAKE THAT WITH LOCAL GRAINS.

FROM WHERE WE ARE STANDING OUR GRAINS ARE GROWN A MILE AND A HALF FROM HERE.

WE ARE KENTUCKY STRAIGHT WHISKEY.

WE HAVE BEEN MAKING BOURBON THREE AND A HALF YEARS.

WE HAVE ANOTHER YEAR AND A HALF BEFORE WE RELEASE WHAT WE FEEL IS A TRADITIONAL QUALITY BOURBON MADE IN KENTUCKY.

THE WATER IS CRUCIAL TO EVERY PART OF OUR PROCESS.

ACTUALLY PART OF THE WATER WE USE IN OUR COOK PROCESS COMES FROM DIX RIVER THROUGH THE LAKE THROUGH THE MUNICIPALITY WATER AND WE USE THAT WATER AND WE ALSO UTILIZE HIGH BRIDGE NATURAL LIMESTONE FILLERRED SPRING WATER FOR OUR PROOFING SO THAT'S HOW CRUCIAL WATER IS TO US.

WE WOULD NOT USE ANYTHING BUT THAT WATER FROM KENTUCKY.

>> HERE WE ARE IN OUR NEW STATE-OF-THE-ART LABORATORY.

YOU WON'T SEE ANOTHER LAB LIKE OURS ON THE BOURBON TRAIL.

WE HAVE THREE PH.D.s ON OUR STAFF.

WE'VE WORKED WITH DISTILLERIES ALL OVER THE WORLD TO HELP WITH THEIR RESEARCH AND DEVELOPMENT.

HELP WITH DECONTAMINATION.

WE ARE RESPONSIBLE FOR 20% OF THE WORLD'S ALCOHOL PRODUCTION WHICH IS IMPRESSIVE BUT A LOT OF IT GOES INTO ETHANOL BECAUSE THAT'S 10% OF EVERY GALLON OF GAS WE USE IN AMERICA.

PLEASE DO NOT DRINK YOUR GASOLINE OUT OF THE PUMP.

TOTALLY DIFFERENT STUFF, RIGHT.

STILL DERIVED FROM THE YEAST AND RESEARCH THAT GOES ON HERE.

YOU SHOULD TALK TO OUR CO-FOUNDER PAT.

HE IS THE YEAST MASTER AROUND HIGHER AND WOULD LOVE TO TALK TO YOU ABOUT THIS.

>> LET'S FIND PAT.

I WANT TO HEAR MORE ABOUT THE SCIENCE.

>> HELLO, I'M PAT, CO-OWNER AND CO-FOUNDER AND SCIENCE GUY HERE AT WILDERNESS TRAIL DISTILLERY.

THIS IS A VERY SCIENTIFIC PROCESS.

STARTING WITH GRAINS, YOU KNOW, WHAT TYPES OF GRAINS YOU ARE GOING TO USE, WHAT QUALITY ARE THOSE GRAINS AND SO THAT'S WHERE THE LAB STARTS TO COME IN BECAUSE WE WANT TO LOOK AT THINGS LIKE STARCH CONTENT, MOISTURE CONTENT OF THE GRAINS.

THOSE ARE THINGS THAT WE LOOK AT IN THE LAB.

HE WOULD MAKE THAT MASH, THERE ARE CERTAIN TEMPERATURES AT WHICH STARCH IS CONVERTED INTO FERMENTABLE SUGARS AND LOWER TEMPERATURES WHERE THE YEAST ARE GOING TO CONVERT THOSE FERMENTABLE SUGARS INTO ALCOHOL.

THOSE STEPS ARE MONITORED SO AT THE END OF THE FERMENTATION WE HAVE MAXIMIZED THE AMOUNT OF ALCOHOL PER UNIT OF GRAIN AND WE HAVE MINIMIZED THE AMOUNT OF SUGAR LEFT OVER.

WE HAVE BEEN WORKING WITH OTHER DISTILLERIES, HUNDREDS OF DISTILLERIES AROUND THE WORLD ON, YOU KNOW, HOW TO BEST HELP THEM TO UTILIZE SUGAR, MAKE ALCOHOL, INCREASE YIELDS.

SO IN A TYPICAL DAY WE MIGHT SEE MORE OR TROUBLE SHOOT MORE PROBLEMS THAN A TYPICAL DISTILLERY WOULD SEE IN 30 YEARS AND WE ARE ABLE TO TAKE ALL THAT EXPERIENCE AND COMPILE IT INTO KIND OF THE BEST PRACTICES HERE AT OUR OWN DISTILLERY.

>> ALL RIGHT.

SO WE ARE HERE IN THE TASTING ROOM AT WILDERNESS TRAIL AND THIS IS THE FUN PART.

IT ALL PAYS OFF TO.

THIS THE FIRST THING WE'LL TRY IS OUR VODKA.

WE GET OUR NAME FROM HANK HARRINGTON.

ALL LOCAL GRAINS.

USE LOCAL INGREDIENTS.

WHAT SEPARATE OURSELVES VODKA IS IT IS UNFILTERED.

IT ADDS A NICE FLAVOR TO IT.

MOVING ON TO THE RUM WE HAVE THE RUM HERE.

THE SORGHUM MOLASSES RUM KENTUCKY STYLE.

THE RUM IS VERY SPECIAL MADE OUT OF KENTUCKY SORGHUM, THE ONLY 100% KENTUCKY RUM.

SORGHUM HAS A LONG HISTORY TRADITION IN KENTUCKY SO JUST LIKE OUR GREAT GRANDFATHERS DID, WE FIND A USE FOR THAT AND MAKE THIS GREAT KENTUCKY RUM OUT OF IT AND AGE KENTUCKY BOURBON BARRELS.

A SWEET SMELL TO IT.

IT'S MORE COMPLEX.

THERE ARE DIFFERENT LAYERS ON IT.

AND BOURBON DOWN THE ROAD.

IT HAS BEEN A PLEASURE MAN.

>> AN EDUCATIONAL EXPERIENCE AND A LOT OF FUN AND WE CAN COME BACK AND SAMPLE THE BOURBON.

>> YOU KNOW WHAT?

WE GOT TO ROLL IT OUT.

WE GOT ANOTHER STOP.

>> THOSE GUYS ARE CRAFTING TASTY BEVERAGES ALL FROM THE DIX RIVER.

YOU KNOW WHO LIKES THOSE BINCHS?

MY FRIEND MOLLY.

I BET YOU SHE HAS FANCY COCKTAIL RECIPES.

SHE PROBABLY KNOWS THE HISTORY OF THE DRINK FOR CRYING OUT I'M GOING TO GET HER ON JEOPARDY LOUD.

OR SOMETHING.

>> MIME MOLLY AND WE ARE HERE AT OLD KENTUCKY BOURBON BALL IN COVINGTON KENTUCKY.

I'M GOING TO MAKE YOU A MANHATTAN.

THE MANHATTAN IS ONE OF MY FAVORITE DRINKS TO MAKE AND THE FIRST ONE I LEARNED TO MAKE.

WE CHILL THE GLASS WITH SOME ICE CUBES THEN I LIKE TO JUST WASH THE GLASS WITH JUST A LITTLE BIT OF DRY VER MUTH VERMOUTH.

THE STORY I LIKE TAKES PLACE IN THE 1870s IN MANHATTAN, THERE WAS A PARTY THROWN FOR A GUY NAMED SAMUEL J.TILDEN RUNNING FOR PRESIDENT AND HE HAD THE PRESIDENCY.

GOING TO DO TWO AND A HALF OUNCES.

ONE OF THOSE DAYS HE DIDN'T WIN BUT THE MANHATTAN CERTAINLY DID.

STILL ENJOY THEM TODAY.

GOING TO USE SOME SWEET VERMOUTH, GOOD QUALITY SWEET VER MUTSZ ONE OF THE MOST IMPORTANT PARTS TO THIS ARE BITTERS.

WE HAVE THESE BEAUTIFUL SLICED CHERRY BITTERS.

A FEW DANCERS IN THERE ADGED THEN WE ARE GOING TO STIR THIS DRINK ADD YOUR ICE.

RYE WAS EXTREMELY POPULAR BACK THEN.

ONCE YOU STARTED TRAVELING TO THIS AREA, INTO ANY PART OF KENTUCKY AND FURTHER ON DOWN THE RIVER, YOU WOULD BE USING MORE BOURBON BECAUSE BOURBON WAS USED IN THIS AREA.

A HIGHER CONCENTRATION OF CORN MADE INTO WHISKEY AND THEN THE MANHATTAN INTO THE CHILLED AND SEASONED COCKTAIL GLASS.

NEXT LET'S GARNISH IT WITH A CHERRY OR A ZEST OF ORANGE.

WE ARE HERE AT THE PRIVATELY OWNED HIGH BRIDGE PUT IN ABOVE LOCK 7 ON THE KENTUCKY RIVER.

THIS IS AN EXCELLENT SPOT TO LAUNCH FOR A PADDLE UP TO THE DIX RIVER.

DESTINATION THE SHOALS.

HERE ARE SOME TIPS FOR THE RIVER BEFORE WE GET ON THE WATER.

FIRST, ALWAYS MAKE SURE YOUR BOAT IS FREE OF LEAKS OR CRACKS.

MAKE SURE, TOO, TO CHECK WATER CONDITIONS AND LEVELS BEFORE LEAVING HOME.

NEVER PADDLE DURING FLOOD CONDITIONS.

HAT, SUNSCREEN AND DON'T FORGET THE RAIN JACKET.

EVEN ON THE SUNNIEST DAYS OF SUMMER, A THUNDERSTORM CAN'T BE RULED OUT.

TO REACH THE SHOALS OF THE DIX RIVER WE MUST PADDLE UP THE KENTUCKY RIVER TO THE TRIBUTARY WE PASSED BY SHAKER LANDING AND DIXIE BELT USED TODAY FOR TOURIST EXCURSIONS.

HIGH BRIDGE LOOMS INTO THE DISTANCE NEAR HALF MILE FROM THE CONFLUENCE WITH THE DIX.

AS WE ENTER THE MOUTH OF THE DIX RIVER WE PASS BY THE PLACE WHERE THE OLD STAGE COACH ROAD CROSSED THE RIVER AND WOUND ITS WAY UP THE CLIFF SIDE TO THE OLD SHAKER VILLAGE.

INSTEAD OF A PASSING STAGE COACH TODAY YOU WILL MORE LIKELY SEE AN AR MADDA OF CANADIAN GEESE.

>> WE ARE HERE AT LEMON'S MILLS BREWERY.

WE ARE GOING TO CHECK OUT WHAT THESE GUYS HAVE GOING O.

THIS IS A NEWER OPERATION.

THEY'RE GETTING STARTED BREWING SOME BEERS.

A BUNCH OF DIFFERENT OFFERINGS.

WE'LL FIND OUT WHAT THEY'RE MAKING AND MAYBE TRY A COUPLE.

LET'S SEE.

KNOCK ON THE OLD DOOR HERE.

HOLY COW.

IT'S AS IF YOU GUYS WERE WAITING FOR ME.

>> STEVE ANDERSON.

>> WELCOME TO LEMON'S MILL BREWERY.

ROBERT GOODMAN.

>> THANKS FOR HAVING ME.

THIS IS GREAT.

A NEAT SPOT HERE.

WE ARE IN HARRODSBURG AT A BREWERY.

THIS IS WHERE WE FIRST STARTED OUT.

A SMALL BATCH.

THIS IS WHERE WE MASH OUR GRIENS, TAKE IT OVER TO THE COOKER, COOK IT.

THESE OVER HERE ARE OUR GLUTEN FREE COOKERS.

NOT EXTRACTED.

NEVER ANY GLUTEN ADDED TO IT AT ALL ONCE WE COOK IT WE TAKE IT THROUGH A CHILLER, BRIT I DOWN TO THE CERTAIN DEGREE TEMPERATURE.

THE FERMENTATION TANKS, ONCE WE TRANSFER IT INTO HERE, WE GO TO THE FERMENTATION ROOM.

THIS SAYS FERMENTATION ROOM IF ANYONE IS CONFUSED.

HOW MANY GALLONS ARE WE DOING?

>> 200-GALLON PER BATCH.

>> WHICH IS ROUGHLY HOW MANY BOTTLES OF BEER?

>> 20 PLUS CASES MAYBE.

>> WHAT TYPE VARIETY OF THE BEERS.

GLUTEN FREE AND THERE'S AN ALE?

>> YOU MIGHT WANT TO TALK TO THE BREW MASTER SO HE CAN GIVE YOU MORE INFORMATION ON THAT.

THAT WOULD BE KEITH McQUERY.

>> WE NEED TO TALK TO THE BREW MASTER WHICH I THINK IS BEHIND US.

WE'LL FIND OUT THE DIRTY DETAILS BECAUSE THESE GUYS DON'T KNOW.

>> WE ARE JUST HIRED HELP.

>> NAME IS KEITH McQUERY.

THEY CONSIDER ME THE BREW MEISTER.

I ALWAYS LIKE TO COOK SO I FIGURED WHY CAN'T I NOT TAKE A BEER RECIPE AND CHANGE IT TO MAKE IT BETTER LIKE YOU WOULD SOMEBODY'S FOOD RECIPE.

AND I JUST DID A LOT OF READING.

WENT TO A COUPLE CLASSES TO FIGURE OUT THE BASICS OF IT AND SLOWLY WORKING OUT FOR US, I BELIEVE.

AND I FEEL REALLY GOOD WHERE WE ARE AT AT THIS POINT.

IT IS AMAZING WHAT HOPS DO, CERTAIN TIMES IF YOU PUT THEM IN.

IF YOU PUT THEM IN AT THE BEGINNING OF THE BOIL THAT'S WHERE THE BITTERNESS COMES FROM.

THE LAST 15 MINUTES FLAVOR.

AT THE VERY END THE AROAM A.

HAVE YOU TO LEARN WHICH ONES AT WHAT TIME AND WE MADE SOME WITH DIFFERENT TANGERINE.

WE ADDED DIFFERENT STUFF TO SEE WHAT IT DOES.

WE HAVE ONE FOR THE WINTER TIME CALLED MISTAKE.

AND IT REALLY WAS A MISTAKE.

>> WELL, I FOUND THIS PICTURE WHEN MOM AND DAD PASSED AWAY.

THESE FOUR OLD GUYS AND WE WERE LUCKY ENOUGH TO FIND THAT AND IT SEEMED LIKE THERE WAS A SECRET RECIPE WITH THAT.

>> THE STORY WAS THESE FOUR GUYS MET NEWSPAPER WORLD WAR I, WERE IN A BAR DRINKING, GOT TO BE BEST FRIENDS, CAME HOME TO KENTUCKY WORKING TOGETHER AND 1926, HOT DAY THEY WANTED TO DRINK A COLD BEER.

CAN'T HAVE A COLD BEER, PROCEED DIGS.

SO THEY SAID TO HECK WITH THE GOVERNMENT.

WE'LL MAKE OUR OWN DAG GONE BEER.

SO WE BROUGHT THAT BACK OUT.

WE ARE USING THEIR RECIPE AND HAVING IF UN.

>> I WANT EVERYONE TO KNOW THAT I HAVE SUCCESSFULLY FOUND THE G SPOT I.

IS IN THIS BOTTLE AND IT IS A SPICY JALAPENO ALE.

WE ARE GOING TO FIND THAT IN JUST A MINUTE.

WHAT CAN WE EXPECT FROM THIS JALAPENO ALE?

>> IT DOESN'T BLOW YOU AWAY WITH YOU CAN SMELL THE JALAPENO.

THE HEAT.

TASTES LIKE A NICE, YOU GET A LITTLE HEAT ON THE BACK SIDE.

THIS IS MY FAVORITE HERE.

THE DARK IRISH ALE OR ENGLISH ALE.

IT RUN AS ROUND 7% MAYBE 8.

>> STRONGER.

THIS IS 1-D 80.

>> THIS IS THE DARK AMBER GLUTEN FREE.

WE DON'T USE ANY GRAINS WHATSOEVER TO MAKE IT.

WE DON'T EXTRACT THEM.

IT'S GLUTEN FREE, A NICE AMBER ALE THIS IS THE CRANBERRY.

ALSO GLUTEN FREE.

HAS A NICE FRESH CRISP TASTE TO IT.

>> YOU CAN SMELL IT.

>> YOU CAN TASTE THE CRANBERRY.

THIS IS OUR ORIGINAL GLUTEN FREE.

>> THE OG, ORIGINAL.

>> IS THIS FULL TIME WORK?

ARE YOU DOING THIS ALL THE TIME OR DO HAVE YOU OTHER THINGS GOING ON?

>> I'M A VETERINARIAN BY TRADE.

STEVE WORKS AT K.U.

>> HARRINGTON LAKE ON THE DIX RIVER.

>> NEAR THE DAM?

>> YES.

>> THE DAM IS ROUGHLY THREE MILES UPSTREAM FROM WHERE THE INFLUX INTO THE KENTUCKY RIVER AND COVERS SEVERAL CUBTSZ-- COUNTIES.

CONSTRUCTION OF THE DAMMING STARTED IN 1923 AND COMPLETED IN 1925.

SOLE PURPOSE OF THE DAM AND HYDRO WAS TO GENERATE ELECTRICITY FOR THE COMMUNITY.

WHEN IT WAS ORIGINALLY STARTED IT WAS FOR KENTUCKY HYDRO ELECTRIC COMPANY PART OF THE KENTUCKY UTILITIES LOCATED IN LEXINGTON KENTUCKY.

SO CLOSE PROXIMITY CENTRAL KENTUCKY PLUS YOU'VE GOT 300 FEET OF LIMESTONE GORGE.

SO WHAT BETTER PLACE, YOU HAVE AN INTAKE TOWER ON THE BACKSIDE OF THE DAM WHICH LETS WATER COME THROUGH THE TUNNEL RIGHT OVER HERE.

TURNS THE WATER WHEELS ON THE THREE HYDRO UNITS WHICH IN TURN TURNS THE GENERATORS WHICH PRODUCE ELECTRICITY.

CAPACITY 3-S 3 MEGAWATTS OF POWER IF ALL THREE UJTS ARE RUNNING.

AS LONG AS MOTHER NATURE PROVIDES THE WATER, WE WILL BE RUNNING FOR A LONG TIME, INFINITY AND BEYOND.

IT'S GREEN ENERGY SO IT'S GREAT ADDED BENEFIT OF THE PLANT ON TOP OF THE HILL PROVIDES WATER SERVICE FOR THEM.

YOU HAVE RECREATION, YOU'VE GOT SEVERAL COMMERCIAL MARINAS ON THERE NOW, BASS TOURNAMENTS.

I'M A BASS FISHERMAN.

I FISH IN THE TOURNAMENTS AND IT'S JUST WATER SPORTS.

A GREAT PLACE.

>> THIS AREA OF THE KENTUCKY AND DIX RIVERS IS STEEP IN KENTUCKY HISTORY.

THE KENTUCKY RIVER WAS AN ARTERY INTO THE HEART OF EARLY LIFE IN THE BLUEGRASS.

THE WATERWAY CARRIED SUPPLIES AND SETTLER.

KENTUCKY'S MOST FAMOUS RESIDENT, DANIEL BOONE SUCCESSFULLY EXPLORED THE AREA.

IN ONE OF HIS MOST COLORFUL TALES ABOUT HIS FIRST SUMMER IN THE BLUEGRASS HE RECOUNTS ESCAPING FROM A BAND OF NATIVE AMERICANS JUMPING FROM THE TOP 69 BLUFF.

HE SWAM ACROSS THE RIVER AND FLED INTO THE FOREST.

THE COLD WATER SHOALS ARE AN EXCELLENT SPOT TO TAKE A BREAK BEFORE THE PADDLE BACK.

WE WERE LUCKY ENOUGH TO BE TREATED TO AN IMPROMPTU ACOUSTIC CONCERT PERFORMED BY OTHER RIVER TRAVELERS SOME OF WHOM PACK ADD LONG THEIR INSTRUMENTS.

>> RIGHTED NOW WE ARE ON OUR WAY TO NICHOLASVILLE KENTUCKY TO CHECK OUT OUR LAST STOP.

CRISPMAN MILL VENUE.

WHAT A PLACE YOU GOT HERE.

>> KYLE.

CHRIS NELSON.

NICE TO SEE YOU.

WHAT ARE WE SAYING AROUND HERE?

WE HAVE SOME TINY GRAPES.

GOING TO TAKE A LOT OF THESE TO MAKE A BOTTLE OF WINE.

>> WE ARE HERE IN EARLY JUNE.

BERRY TOUCH.

THEY'VE HAD A BLOOM THREE WEEKS AGO, TINY FLOWERS PRODUCE THESE GRAPES THAT ARE STARTING TO GROW INTO CLUSTERS YOU ARE STARTING TO SEE HERE.

BERRY TOUCH BECAUSE THE BERRIES OR THE INDIVIDUAL GROUPS ARE STARTING TO TOUCH EACH OTHER.

>> THIS IS A RED GRAPE CHANCELLOR, OLDER FRENCH AMERICAN HYBRID VARIETY AND WE USE THIS IN OUR SWEET RED WINE AND BLUSH WINE.

WE TRIED FOR THE DRY RED BUT IT DIDN'T HAVE THE BODY WE LIKE FOR A DRY RED WINE SO WE MIGRATED TO PUTTING IT INTO THE SWEET WINE.

>> HOW MANY, THESE ARE ROSE.

WHAT ARE WE LOOKING AT?

>> A ROW JUST AS YOU SAID.

THIS IS A BAY, THREE VINES IN EVERY BAY.

WE SEPARATE THE VINES.

THE BASIC STRUCTURE OF THE VINE IS A TRUNK LIKE A TREE AND WE TRAIN TWO ARMS THAT GO ON THE BOTTOM WIRE AND THE CHUTES COME UP FROM THAT AND WE PRUNE THEM BACK DOWN TO THE BUDS WE WANT TO GROW CHUTES FOR THE NEXT YEAR.

>> AFTER THEY'RE HARVESTED, DO THEY COME BACK?

>> THEY'RE PLANTED ONCE HOPEFULLY AND GIVE FRUIT IF TAKEN WELL CARE OF FOR AT LEAST 20 YEARS, MAYBE 30.

THESE VINES ARE APPROACHING THEIR 18th GROWING SEASON OR IN THEIR 18th GROWING SEASON.

THEY HAVE BEEN OUT HERE IN THE KENTUCKY WINTERS AND SUMMERS FOR A LONG TIME.

THEY'RE PRETTY TOUGH.

>> THESE VINES ARE OLD ENOUGH TO VOTE.

>> FOR THIS VARIETY, ABOUT MID TO THE THIRD WEEKEND IN AUGUST OF-YEAR, THAT'S WHEN THIS GRAPE WILL COME IN.

THIS IS A RED VARIETY.

THE COLOR CHANGE IS IS AN OCCURRENCE WHERE THE RED GRAPES GO FROM GREEN TO RED AND THE WHITE GRAPES AS WE CALL THEM OR YELLOW GRAPES GO FROM GREEN TO THE GOLDEN YELLOW.

>> WHO WOULD WE TALK TO ABOUT SOME OF THESE, SOMEBODY THERE I HEARD HELPED PLANT SOME OF THESE WAY BACK IN THE DAY.

>> WE HAVE SOME OF OUR EARLIEST VOLUNTEER FRIENDS HERE WITH US TODAY TO TELL YOU MORE ABOUT HOW WE GOT STARTED.

>> OUR ENTIRE FAMILY ENDED UP VOLUNTEERING TO PLANTED VINES WE STARTED PUTTING IN CHANCELLOR VINES AND YOU CAN STILL SEE THOSE VINES HERE ON THE VINEYARD TODAY.

IT'S WONDERFUL TO BE ABLE TO SEE THE ROLLING HILLS AND ALL OF THE VINES, THE DIFFERENT LOTS AND IT LOOKS LIKE YOU ARE IN THE MIDDLE OF FRANCE.

IT'S INCREDIBLE AND SPEAKING OF FRANCE.

>> I'M A STUDENT IN FRENCH AGRICULTURALIST SCHOOL AND I CAME HERE THREE YEARS AGO AS AN INTERN AND WITH PLEASURE I'M BACK THIS YEAR.

WHAT IS INTERESTING AND NOBODY KNOWS ACTUALLY IS THAT KENTUCKY WAS A STATE THAT WAS CHOSEN TO GROW FIRST IN AMERICA FOR THE SPECIAL REASON THE CLIMB 59 WAS VERY SIMILAR TO THE FRENCH CLIMATE.

WHEN WE HAD THE FAMINE IN FRANCE IT WAS DEVASTATING.

THIS THEY USED AN AMERICAN HYBRID FROM KENTUCKY.

>> OUR SPECIAL TIE IN TO THE WATER AT THE VINEYARD HERE IS THAT WATER OBVIOUSLY IS CRITICAL TO GROWING EXCELLENT QUALITY WINE GRAPES.

THE WAY THAT THE SOIL HANDLES THE WATER IS CRITICAL IN THAT PROCESS.

AS I EXPLAINED IN THE VINEYARD OUR SOIL HERE ARE VERY HEAVY CLAY AND THAT'S LIKE A SPONGE THAT TAKES THE RAIN WATER, ASSOCIATION IT UP SLOWLY AND LETS IT GO SLOWLY TO THE VINE AS WELL.

BUT THE PARTS OF THE VINE CAPTURE, THE MAGIC OF THE WATER IS TURNED 234509 JUICE THAT WE FERMENT INTO WINE RIGHT HERE IN THE WINERY SO I THINK WE'VE TALKED A LOT ABOUT WINE.

LET'S GO HAVE A TASTING AND TRY SOME OF IT.

WE HAVE LEARNED A LITTLE BIT ABOUT WHERE THESE GRAPES ARE GROWN, WHAT HAPPENS ONE THEY'RE HARVESTED AND NOW THEY'RE IN THE BOTTLE.

>> THAT'S THE BEST PART.

>> YEAH.

>> WHAT WE HAVE HERE, TELL ME ABOUT THE DIFFERENT TYPES.

>> FIRST LET ME SAY THAT WINE PAIRING AND TASTING IS COMPLETELY SUBJECTIVE.

SO GO, IF YOU FIND SOMETHING THAT YOU REALLY LIKE AND YOU THINK IT PAIRS WELL WITH A FOOD THEN BY ALL MEANS GO WITH THE THAT.

THERE IS NO RIGHT OR WRONG RULE WITH PAIRING.

>> NO RULE.

>> I LIKE THAT ALREADY.

>> HERE WE HAVE OUR SWEET WINES AND SWEET WINES TYPICALLY PAIR WELL WITH CHEESES SO WE HAVE A BRIE HERE WITH FIGS AND WALNUTS.

THEY'RE REALLY GOOD WITH APPETIZERS, START OF THE MEAL GREAT TO START OUT WITH A WHITE WINE.

THEY GO WELL WITH CHICKEN, FISH, LIGHTER MEAT.

WE HAVE FREE OF THREE OF OUR REDS.

TWO ARE OAK.

THEY GO WELL WITH THE DARKER MEAT, PASTAS, YOU KNOW, THINGS THAT ARE A LITTLE HEARTIER.

WE HAVE A LONDON BROIL WITH SPINACH AND WE HAVE A FIG NORTON PUREE TO GO WITH THEM.

THAT'S, YOU KNOW, REALLY GOOD.

FINALLY WE HAVE DESSERT WINE AND DESSERT WINES CAN BE DRANK BY THEMSELVES AS DESSERT WHICH ARE, OR YOU CAN PAIR THEM.

WE HAVE A BLACKBERRY WINE PAIRED WITH ON THE BLACKBERRY TRUFFLE.

>> I'M TERRIBLY DISTRACTED.

THERE'S BLACKBERRY IN THERE?

>> YES.

>> AND THESE ARE VERY SMALL WINE >> IT DID US NOT TAKEA LOT TO GLASSES.

REALLY... YOU DON'T WANT TO DRINK A WHOLE GLASS OF THIS.

>> SO HOW WAS YOUR PADDLE?

>> FANTASTIC.

IT'S NOT A LITTLE WET.

WOO WE SAW THE MIST RISING OFF THE WATER AFTER A SUMMER SHOWER, A BEAUTIFUL VIEW OF THE BRIDGE AND THE DIXIE BELL WEATHER BOAT AND LISTENED TO A CONCERT AT THE SHOALS.

>> IT IS COOL YOU WENT TO A CONCERT.

>> HOW ABOUT YOU?

>> I VISITED A DISTILLERY AND LEARNED ABOUT SOME SCIENCE.

>> YOU DON'T CARE ABOUT SCIENCE, KYLE.

>> IF I CAN DRINK IT, I CARE ABOUT IT.

I DID LEARN THAT THE WATER CAME FROM THE DIX RIVER USED TO MAKE BOURBON VODKA AND RUM.

HOPE YOU DIDN'T DO ANYTHING WOO ERD TO MESS UP THE FLAVOR.

>> YOU'LL HAVE TO FIND OUT LATER.

>> I'M HAPPY YOU SURVIVED YOUR JOURNEY AND HAD A GREAT TIME OUT >> IT WAS A BLAST AND I CAN'T THERE TODAY.

WAIT DO IT AGAIN.

>> SOUNDS LIKE A PLAN.

>> UNTIL NEXT TIME, WE'LL AUTOY SEE YOU DOWNSTREAM.