Peru, Indiana was our first night out of Michigan, and we played 9-holes at a rustic golf course and Harvest Host. I call it rustic because this course displayed more tall blonde grasses and natural flora than the last one we visited, which had artfully arranged groupings of plantings and flowers. Deep among the backroads, only country sounds kept us company for the two hours we played. For dinner we ventured into the downtown area and tried a 5-star rated restaurant, which I rarely see, by TripAdvisor (Voodoo Public House). The décor and atmosphere were artsy with a hint of Venice Beach funk, but the food reflected the chef’s true culinary talents by the sophisticated flavor profiles and knife skills in this elevated pub food. Dan and I shared a taco variety of such complex flavors, including roast duck and banh mi.

The next morning, we met for breakfast with a few old work friends of Dan’s, who have retired to the Noblesville area. After catching up over eggs and pancakes, we hit the road down to Kentucky, and by mid-day we were on a trolley touring Louisville-the perfect rainy-day activity. On the tour we learned of the diverse history and cultural influences woven into the fabric of Louisville creating a unique pattern for this small city.

From Louisville we followed the Blue Grass Parkway, tracing the Kentucky Bourbon Trail. The flat farmlands of the north have morphed into rolling blue grass hills the closer we move toward the Appalachian Mountains, and pines have been replaced with oaks. With the slow drawl and everything either smothered or fried, we know we are officially in the south. Our first night in Kentucky we stayed in Frankfort, ate along the Kentucky River at Bourbon on Main and listened to some live country music.

Bourbon production 101 at Buffalo Trace Distillery was on the agenda for the next day where we learned the science of making, aging, and storing their caramel colored spirits; bourbon is only made in the USA. Small country towns are the anchor between the distilleries and black-fenced horse farms along the back roads of Northern Kentucky. We lunched in Bardstown at Mammy’s kitchen where Dan and I shared a Hot Brown-a rich open-faced melted sandwich created in Kentucky.

Our last night was spent in Lexington at a golf resort & spa, yet another Harvest Host dry camping spot. Because the resort was kind enough to let us park with views of the 4th green for the night, I won’t mention the name, but the course was a disappointment. This wasn’t a charming country course we’ve become accustomed to, but a large grass park and trees. Pristine greens and fairways were replaced with pocked ones, and any sounds of nature were drowned out by the semis whizzing down the freeway alongside the back nine. We did take full advantage of the clubhouse facilities before departing for the Ohio River Byway, making our way to West Virginia.