Monday, June 11, 2012

Bourbon's All-American Roar

Sometimes it takes me six months to begin to appreciate photos I've taken. Ironically enough, I feel that this essay on Kentucky Bourbon that I shot for the New York Times Biz Section in 2011 has finally aged to perfection in a dark, unexplored corner of my MacBook Pro's hard drive. Please enjoy responsibly:

Truck driver Billy Lucas works to unload a flatbed trailer loaded with White Oak wood harvested from Fordsville, Ky. outside the Brown-Forman Cooperage in Louisville, Ky. on December 6, 2011. The White Oak is aged four to six months before being cut and formed into bourbon barrels inside the cooperage. (Luke Sharrett for The New York Times)