BAC TAC is set!

[bmitchell]

Final registrations are in and looks like we have 30 people planning to attend. The early deadline was necessary in order to allow the Beech Factory time to check clearance on all those taking the tour. If anyone's travel plans change, cancellations and refunds of the registration fee will be available through Sunday, June 15. On Monday, June 16, a final head count will be guaranteed with the Marriott for the banquet.

Here's the attendee list:

Rap McBurney (2)
Cloyd Van Hook
Brad Mitchell (3)
David Stevens (2)
Dave Singleton (2)
John Redmon
Marty Vanover
Mark Weiss (2)
Steve Powers
Tim Vangundy
Mike Nielsen (2)
Donald Olsen (3)
Paul Parashak
Bob Schmidt
Dan Kirby (2)
Joe Kirby
Dave Buttram
Mike Ferguson
David Leedom
Dave Gribble

See you in Wichita!

 

[trumpet nelson]

Looks great! Please let me know if you all tie down the schedule for Saturday.

Nelson

 

[bmitchell]

There are currently no definitive plans for Saturday. Friday is the primary event day with the Beech Factory tour and the banquet at the Marriott. If anyone is interested in a lunch fly-out to The Beaumont Hotel, it will likely be determined Friday night or Saturday morning. Several have indicated they will be departing on Saturday.

 

[bmitchell]

BAC TAC Schedule of Events

Thursday, June 19
5:00-6:45 pm Reception at the Marriott. Bring a sampling of a beverage from your home area. Soft drinks and water will be provided along with light snacks.
7:00 pm Optional dinner in the Marriott's restaurant

Friday, June 20
8:15 am gather in the lobby of the Marriott to walk over to Beech Factory Plant IV. If you choose to fly your plane from Jabara to Beech Field, you will need to arrive at the lobby of Plant IV by 8:45 am. The tour will begin at 9:00 am.
6:00-7:00 pm cocktail hour at the Marriott (cash bar)
7:00 pm seating for dinner at the Marriott (this dinner is included in the registration fee)
8:00 pm champagne toast and birthday cake at the Marriott
9:00 pm adjourn to the Marriott's lounge

Saturday, June 21
Approximately 11:00 am depart for a fly-in lunch at Beaumont Hotel, approximately 30 miles east of Jabara. More details when we arrive in Wichita

Any additional activities will be planned "on the fly" when we gather in Wichita

 

[vanhook]

I just bought four six packs from four different "local" breweries.

One of them is Dixie beer which used to be brewed in Nola on Tulane Ave. Not sure where it's brewed now but I think it still says Nawlins on the carton.

 

[bmitchell]

I'm debating between bringing the traditional Maker's Mark or switching up to Woodford Reserve. Both very smooth, sipping bourbons distilled about 50 miles from my home. Perhaps a bottle of each!

 

[vanhook]

I'm debating between bringing the traditional Maker's Mark or switching up to Woodford Reserve. Both very smooth, sipping bourbons distilled about 50 miles from my home. Perhaps a bottle of each!
View attachment 2338View attachment 2339

A bottle of each sounds good. Do you plan to shoot anybody that mixes it with anything?

 

[bmitchell]

It will be acceptable for a woman to add a little mixer.
Just sayin'!

 

[Wayward]

Brad,

I would suggest a locked briefcase handcuffed to your arm, if you plan on keeping it very long.

 

[Unclerap]

Dave:
I have some big bolt cutters that will take care of that arm.

Rap

 

[bmitchell]

I can tell you two outlaws won't be asking for water to cut the bourbon! This is how it will be served:

 

[jkrane]

Dumb question, I'm a bourbon drinker myself, and I've never tried this, but why is it we do not just put the bourbon in the freezer? I get that a little splash of water helps sometimes, but why not just chill the bottle? Is it a style thing?

 

[bmitchell]

Like a fine wine, bourbon exudes the crisp, distinct aromas of the ingredients from which it is made. To freeze it would be to squelch the aromas, but a few ice cubes only chills it to enhance the flavor.

I just made that sh&t up, but it's probably got some validity to it!

 

[bmitchell]

Here's a more authoritative answer. I was at least on the right track:

Cask strength or barrel proof whiskies can usually benefit from the addition of an ice cube or two. By pouring whiskey over ice, flavors and aromas that might be missed in such a high proof whiskey begin to emerge and the burn of the alcohol becomes less noticeable. If adding ice cubes, allow a few minutes for the whiskey and ice to warm up a bit before enjoying. As liquids become colder, less flavor is apparent, so adding a few cubes will actually tighten up the whiskey for a short time before the release of flavors from the addition of the melted ice becomes apparent.

 

[jkrane]

Makes sense. I wonder if our engines might perform better if we threw a nice cube in the tank prior to takeoff?? Like an octane boost? Nehh guess not.

 

[Wayward]

Rap,
Are you bringing Alabama finest?

 

[vanhook]

Rap,
Are you bringing Alabama finest?

What might that be? I'm not aware of anything Alabama produces that's fit for human consumption.

 

[middlebrook04]

What might that be? I'm not aware of anything Alabama produces that's fit for human consumption.

Thats funny right there I don't care who you are. That's funny

 

[Wayward]

Cloyd,

I have an answer for that, but it is not suitable for posting on this forum. I will tell you at Wichita.

 

[vanhook]

Cloyd,

I have an answer for that, but it is not suitable for posting on this forum. I will tell you at Wichita.

Looking forward to hearing the answer. Not sure I'm looking forward to drinking any of it.