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Kentucky has a rich history of producing spirits. Kentucky is the birthplace for bourbon and is America's only native spirit made with at least 51% corn and must be made in the United States with very exacting standards to be called bourbon. Moonshine was a source of illicit income in the Appalachian region for many years during the 20th Century. In 2010 the government legalized moonshine products allowing for wide distribution. The first commercial vineyard in the United States was planted along the Kentucky River and currently more than 60 wineries or vineyards are producing grapes and/or wine for sale. These spirited treasures began in Kentucky and they play an integral role in our heritage, agriculture, families and cuisine. During prohibition distillers provided "liquid refreshment" to those who knew how to make a connection, and speakeasys dotted the countryside. Currently Kentucky boasts wine and bourbon festivals; the Kentucky Bourbon Trail (TM); vineyard tours; and Kentucky Proud products made with bourbon, wine and moonshine. Kentucky has a rich and diverse culinary heritage drawing from many regions and cultures. Many of my family's historic recipes called for a "a teacup" or "lots of butter" as part of the list of ingredients, but now have been revised to include measurements we all recognize. All recipes are carefully chosen and tested dishes using Kentucky spirits. They incorporate both new creations and family favorite recipes guaranteed to become new favorites of your family and guests.

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