Flowering Cherry Tree beings spectacular spring color!
Pratt & Whitney Wasp Jr. engines
Close up of two of the three Tri-Motor Ford engines. The Wasp Jr. R-985 was the third engine type designed by Pratt & Whitney Aircraft, following the Wasp R-1340 and Hornet R-1690, all of which were nine-cylinder engines. The Wasp Jr. was designed to compete at lower power and was virtually a Wasp of reduced dimensions, as the details of construction were followed closely throughout. First certificated in January 1930 at 224 kW (300 hp), the Wasp Jr. was designed for light transports, trainers, sport aircraft, and helicopters. A number of models were made, most at 298 kW (400 hp) or higher power.
EAA’s Tri-Motor Ford
The Experimental Aircraft Association’s Tri-Motor Ford at Spirit of St. Louis Airport gets ready for passengers. The plane had been there all weekend but, on this day, due to high winds, it did not fly. This looked like a fun experience, and I decided to sign up for the event. My interest was more than the ride. A family friend had one of the EAA’s kit planes known as the Baby Ace. This plane was on floats and was of particular interest to Paul Poberezney, President of the EAA. Since we spent summers where the plane was kept, we spent time with Paul and watched him do stunts with the Baby Ace. Later, I attended one of EAA’s “Fly-Ins” in Rockford Illinois where I few in a contraption called a Breezy (a frame with a motor and wings). It lived up to its name.
Click on te photo for more information. Click here for the full set of photos.
Heaven Hill
Bourbon must be aged in new, charred oak barrels. It’s a critical step in developing bourbon’s distinct flavor.Freshly distilled bourbon doesn’t look anything like what you use to make an Old Fashioned.
When it comes out of the still, it’s crystal clear, and smells and tastes like funky raw grain. Most of a bourbon’s character, and all of its color, come from the cask itself.
As the bourbon ages in the barrel, it soaks up flavor, aroma, and pigment from the oak. All barrels used to age beverages are heat-treated in some way, since raw wood has an unpleasantly green and sappy flavor. Wine barrels are usually toasted, while bourbon barrels are always charred, giving them a sweet, smoky tinge.
You can think of casks a little bit like tea bags. They’ll always impart the most flavor on their first use. You can use them a second, third, or even fourth time, but with every use, they lose a little bit of their flavoring power.
Bourbon regulations require the use of brand-new barrels each and every time, which means bourbon usually has a robustly oak-driven flavor profile. Key oak flavor attributes are vanilla, baking spice, caramel, and coconut.
Most bourbon is aged in barrels made from American white oak, but any type of oak is allowed. What’s definitely not allowed is re-using those barrels to age more bourbon.
That’s not to say those barrels don’t get reused at all. Distillers around the world rely on Kentucky bourbon distillers and their seemingly endless stream of once-used barrels as a reliable source for casks to age Scotch whisky, Irish whiskey, rum, and aged tequila. There’s still plenty of oomph left in those casks to age other spirits–just not enough to create that unmistakably oak-driven character of American bourbon.
Click on the photo for mor information. Click here to see all photos from the Kentucky Bourbon Trail
Heaven Hill Distillary
There were big rains during the week we visited the Bourbon Trail in Kentucky. Here we just arrived and had to stop and photograph this old truck carrying 6 barrels of wiskey. Once inside, we signed up for a tour and were on our way.
Click on the photo fr more information. Clicke here to see the Bourbon Trail
Exploring Kentucky’s Bourbon Rickhouses
Here is a rickhouse passage. A rickhouse, also known as a rackhouse or warehouse, is a specially constructed building used to store and age bourbon or other distilled spirits, typically with barrels stacked on wooden structures called “ricks”. Rickhouses are designed to provide a controlled environment for the aging process of whiskey, which is crucial for developing its flavor and character. Here you can see the barrels peek out from the sides.
Click on the photo for more information. Click here for all photos from the Bourbon Tour.
Inside the Rickhouse: Where Kentucky Bourbon Grows in Flavor
Storage in the rickhouse. This is where the barrels are aged for around 10 years. During this time the barrels are regularly inspected so they can be sorted by the way the bourbon is aging. A typical rickhouse, or warehouse for aging whiskey barrels, can hold anywhere from 18,000 to 55,000 barrels in these very large barns.
Visit Woodford Reserve at 7785 McCracken Pike, Versailles, KY. They have tours, sampling, and special bourbons fro sale.
Click on the photo for more information. Click here to see the complete set of photos from the tour.
Exploring the Kentucky Bourbon Trail
I am not a Bourbon drinker but had to “do the” Kentucky Burbon Trail recently. I visited three distilleries and stopped by Churchill Downs on the way home. I was in Kentucky after all.
Taking the tours, I was able to get interesting photos of the mash vats and rickhouses where they age the bourbon. One stop was at the stills. This is Woodford Reserve’s area where they process the mash into a clear liquid by running it through the stills three times. It is then put in a barrel where it will sit in the rickhouse for ten years on average.
More photos to follow.
Click on the photo for more information. Click here for the full set of photos.
Pelicans near Pere Marquette Lodge
The White Pelican migrates from February through March and again from October through November, showcasing an impressive journey that captivates birdwatchers and nature enthusiasts alike. During these months, the largest population of Pelicans can be found at the Riverlands Migratory Bird Sanctuary, nestled in the serene landscapes of north St. Louis County, where they gather in abundance. This sanctuary provides a vital haven for these majestic birds, offering a lush environment that supports their feeding and breeding habits. A particularly good place to observe these elegant creatures is near Pere Marquette Lodge on the Illinois River, where the tranquil waters create the perfect backdrop for watching their graceful flight and feeding behaviors. As they glide above the river in search of fish, visitors are often treated to magnificent displays of their characteristic wingspread and communal fishing techniques, making for an unforgettable experience.
Here are a few that have stopped to frolic on an ice flow left over from the last week’s freezing conditions, their playful antics drawing the attention of passersby. The area was very busy with pelicans, seagulls, and a few eagles, all coexisting in a vibrant display of wildlife. The pelicans, with their impressive wingspan, glided gracefully above the frigid waters, while the seagulls scavenged for scraps left behind by fishermen. Occasionally, the sharp-eyed eagles would swoop down from their perches, scanning the scenery for their next meal, adding an air of majesty to the bustling scene.
Click on the photo for more information. Click here for a comple set of the photos and more.
Eagle Watching in Clarksvill, Missouri
Eagle wathching in Missouri, along the Mississippi River, is an annual event in January. People from the St. Louis area go to Alton, IL, Grafton, IL and Clarksvill, MO to watch the Eagles dive for fish and otherwise scout the river. The Mississippi is a migratory flyway as the eagles migrate between North America and the Southern States.
Clarksvill has a lock and dam that attracts fish and the birds of prey. You will also find Pelicans by the dozen which are also very interesting.
Click on the photo to enlarge. Click here for interesting bird photos, including the Pelicans.
Great Rivers Imaging 