2013 marks the centennial anniversary of New York’s Grand Central Terminal. We’ll be writing plenty about the storied train station in the coming weeks and months, but I thought we’d kick off the celebration with one of our favorite weird facts about the place. Behind a nondescript, locked and ignored brass door set into the Waldorf Astoria Hotel on 49th Street is an elevator to a secret Grand Central train platform that was used by President Franklin Roosevelt when he visited the city and did not want to deal with reporters and photographers. That door is about as close as you or me or most of the rest of the public is ever going to get to the secret station, dubbed simply Track 61 by Grand Central authorities, but behind that door and below the street is a wealth of fascinating history that includes not just Roosevelt’s secret train, but also a lavish underground party thrown by Andy Warhol.
After more hours than I want to count neatly folded into the capsules that comprise coach service on most major American air carriers; after finishing two Jim Butcher “Dresden Files” novels; after Justice League: Doom and Nameless Gangster; after all that, I stepped into Sydney, Australia with only a single thought in my mind: I needed a drink. Or two. Luckily, Sydney is a drinker’s paradise, overflowing with dens of indulgence that run the gamut from historic pubs to modern cocktail bars with an eye focused on the American speakeasy. With an absurdly mild definition of winter greeting me, I knew I was in for a proper drinking adventure. While almost everything in Australia costs twice as much as it does in New York, the odd exception is the alcohol (purchased in bars that is). Australia’s best drams of whiskey are poured for you at more or less the same price you would pay in a whiskey bar in the United States. Cocktails are comparable in price (but not always quality) to what you’d pay at any one of the many speakeasy-revival style bars in the States. And beer prices hover at about the same level as you’d pay for a pint of quality American micro-brew. So with those amazingly indestructible and colorful Australian dollars in hand, and after a brief stop at the hotel to freshen myself a bit, I was off.
Some time ago, I jetted off to London to spend a few days with a companion exploring the rich history and richer beer of that fine English town. Normally, when I travel I leave it up to myself to plot an itinerary and seek out the spots I want to visit. But in London, we had naught but a couple days and plenty of history to cover, so we signed up for one of those guided theme tours that sounded like it would appeal to me: Sinister London.
On Broadway and the corner of 18th Street in downtown Louisville, I stumbled across a highway marker (Kentucky’s obsession with highway markers is intense and most welcome) for the “Execution of Sue Mundy.” Sue Mundy was actually Jerome Clarke, a Confederate soldier who escaped from a Union prison camp and launched a career as a guerrilla soldier…a FEMALE guerrilla soldier. He was twenty years old when they hung him for his crimes. It’s a strange story, and one I was happy to have come upon thanks to a random marker.
“We make fine bourbon. At a profit if we can, at a loss if we must, but always fine bourbon.” – Julian “Pappy” Van Winkle
The intersection of Dixie Highway and Ralph Avenue (Ralph Street on some maps) marks more or less the southern boundary of Shively’s former bourbon district, and so it makes as proper a place as any to begin your tour. Assuming you are heading north toward downtown Louisville, when you approach the intersection, on the corner to your right you will see what remains of the old Four Roses distillery: a group of brick warehouses, now sitting on the property of Louisville Cartage Trucking. Note it for later in this series, but for this part of the tour we’re taking a left onto Ralph Avenue and heading just a little ways down to then make a right onto Fitzgerald Road. Be careful, because it’s easy to miss. The street intersects some train tracks at an odd diagonal that can make it look like you are actually turning onto the railway. It all becomes clear once you commit though, and immediately on your left you will see the imposing warehouses of the legendary Stitzel-Weller distillery.
Kentucky’s Bourbon Trail is one of the most enjoyable and best developed touring trails one could hope for, unless of course one happens to be the designated driver. The Trail winds through picturesque country roads, mostly centered around the historic town of Bardstown where many of the major bourbon distillers cluster (more or less, anyway), but it also meanders out to Lexington and the state capitol of Frankfort, home of Buffalo Trace. Wel, sort of. We’ll cover that in a second. All told, the official Trail hits seven distilleries: Heaven Hill, Jim Beam, Makers Mark, Four Roses, Wild Turkey, Woodford Reserve, and the newly added Town Branch (also known by it’s much more cumbersome name, Alltech Lexington Brewing and Distilling Company). The addition of Town Branch fills the space left by the departure of Frankfort’s Buffalo Trace and their associated Tom Moore distillery from the Trail program. Buffalo Trace and parent company Sazerac felt they were doing pretty well on their own with attracting tourism and so opted not to chip in for the officially blessed Bourbon Trail. However, most anyone who has done the tour doesn’t realize Buffalo Trace is no longer part of it, so they sort of get lumped in regardless.
Our destination was supposed to close at five. It was already a little past four, so I figured there was no way we’d make it to Adamstown with enough time to do what we needed to do. But then, we’d been lucky throughout the day with everything from traffic to weather to food to destinations, so why not? It’s not like we weren’t going that way anyway. So onto highway 222 en route to Adamstown, Pennsylvania, which is a place with about 30,000 antique malls and flea markets, none of which seem to be open on a late Saturday afternoon. There’s also a microbrew pub, and a place called Black Angus I totally would have eaten at if I’d been the least bit hungry.