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3,800 pounds of fresh mint are used at the Kentucky Derby.  

Aromatic abundance is essential to the 120,000 juleps served over the course of Derby weekend, and all that spearmint is grown less than 10 miles from Churchill Downs, giving spectators a true taste of Kentucky. “Most of the mint you see in bars is Israeli mint; depending on what time of year it was harvested, it can be overly oily,” says Fred Minnick, a contributing bourbon expert at the Kentucky Derby Museum and the author of Whiskey Women. “Kentucky mint is extremely vibrant, and its oils are less intrusive.” A homegrown ingredient for a signature thirst-slaker? How refreshing.

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