Bourbon Pursuit

A first ever, in-person recording of the Roundtable crew! We got rained out from Bourbon and Beyond but we're not going to let that stop us from sharing some funny stories and cracking open a 1933 Old Taylor. We also take the time to talk about the Master Distiller shuffle happening at Heaven Hill, Maker's Mark, and Jim Beam. Show Notes:

• This week’s Above the Char has Fred Minnick discussing his Super Bowl
• We have a funny story to tell from the Speed Art Museum's rare bourbon auction
• Bourbon and Beyond talk
• Brian and Blake ask us the hardest question they were going to ask from their cancelled sessions
• We start talking about the actual roles of Master Distillers and the transition we've seen from Four Roses with Jim Rutledge
• Denny Potter from Heaven Hill is transitioning to Director of Operations to Master Distiller at Maker's Mark. Was this the right move?
• Brian from Sipp'n Corn brought a 1933 Old Taylor for the roundtable to open and try. wow.
• Thanks to Blake from Bourbonr.com, Nick and Jordan from Breaking Bourbon, and Brian from Sipp’n Corn for joining this week.

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BP EXCLUSIVE! Get the inside experience of the 2018 Kentucky Bourbon Hall of Fame. Hear from icons in the whiskey industry as they stroll down the red carpet and listen to the heart warming speeches delivered by inductees from Freddie Johnson of Buffalo Trace, Matt Shattock, CEO of Beam Suntory, and Max Shapira, CEO of Heaven Hill. The first time ever this event is being made available to the public. Show Notes:

• This week's Above the Char has Fred Minnick discussing friendships and choosing that right bottle to celebrate
• The show starts off interviewing Fred Noe, Freddie Noe, and Matt Shattock of Jim Beam on the red carpet
• Transitions to the ceremony where Eric Gregory, President of the KDA, introduces everyone
• Louisville Mayor, Greg Fisher, gives an introduction of Matt Shattock
• Matt's speech is delivered unedited
• We transition back out to the red carpet to interview Freddie Johnson
• The ceremony then kicks off with Eric Gregory talking about Freddie's history
• A.J. Hochhalter, Film Producer of NEAT, introduces Freddie
• Freddie delivers his speech and talks about his dad and family - completely unedited
• The red carpet is alive once again talking to Mark Coffman, Master Distiller at Town Branch
• The ceremony resumes with Eric Gregory giving a history of Dr. Pearse Lyons of Alltech
• A short story from Jerry Summers, HOF 2017 inductee, about Pearse Lyons
• The final red carpet appearance features Andy Shapira talking about his father Max, as well as Larry Kass with a brief history of Rittenhouse 21-25 year single barrels
• The ceremony begins the wrap up with Eric Gregory giving Max Shapira's resume
• Donn Lux, Chairman and President of Luxco, shares some funny stories of Max's attention to the bottom line
• Max Shapira talks about his family, the history of Heaven Hill, and that growth will continue
• Listen to all of our Buffalo Trace, Heaven Hill, Town Branch, and Beam podcasts

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Private barrel selections are becoming the hot new item. These carefully selected barrels are brought into a store and chosen for a particular audience. However, can every one be a winner? Do you trust who picked it? Just because a label said it was chosen by a master distiller, did he really pick it or was it leftovers from other barrel picks? And of course, we have to cover stickers because it's the hotness. It's a podcast that is both fascinating and intriguing and will make you think twice about going into a unknown store to purchase a random barrel pick.

Show Notes:

• This week’s Above the Char with Fred Minnick talks about family and the new Bourbon Hall of Fame inductees.
• Ryan, when you go into a store and look for a single barrel pick, what do you gravitate towards?
• Back on Ep 124 we covered creating a barrel picking group and we've talked about individual barrel picks before but we're going to deep dive today
• What makes barrel picks more special than their standard bottling counterpart?
• Are all barrel picks always better than their standard releases?
• If a store picks samples out of a box, are they all just rejects?
• Is three samples really enough to go off of?
• What about stickers that say "selected by the Master Distiller"?
• Michael Iurato​ asks "I have not had that many store picks but from my experience it seems like the single store pick is usually better than when a major chain or the state run liquor outlet does a pick. Would you agree?"
• Talk about what it means to have a bourbon group together vs having a store pick for you
• Is it really possible to pick a barrel based on the tastes of the customers for a store? I mean everyone is different
• Is having "after market" stickers a good thing?
• Is there too much hype train on them?
• Let's speculate. Lets talk about store picks that are no longer available. Is there a false sense of demand or are they trying to play the game?
• Why can't there be just a few single barrels of Weller 12 or Elijah Craig Barrel Proof per year?
• Heaven Hill used to plenty of private picks, but now all you see is Elijah Craig. Why are they holding back?
• Why even continue a single barrel program is the bourbon is going to sell anyway?
• Frank Mentlick​ asks What is the first taste that turn you off a pick? Sweet? Lack flavor? What makes you excited about picks?
• Do you do a baseline by sneaking in a flask with the standard offering?
• Any tips on going on your first barrel pick?

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Is he the biggest Wild Turkey super fan out there? Without a doubt. David Jennings goes by the alter ego RareBird101. In this episode we explore his obsession with older dusty Wild Turkey and even some of the newest Russell's Reserve offerings. We also spend some time speculating on our theories on what has changed over the years and if Wild Turkey is headed in the right direction with premium offerings.

Show Notes:

• Before we dive right in, what's your bourbon story?
• What got you into Wild Turkey?
• What keeps you interested in Wild Turkey?
• Talk about your blog for a minute and what you do at Rarebird101
• Think about some of those reviews you’ve done, because I’ve seen some real turkey unicorns in there from tradition to split labels to Christmas Rye. Do you have any standout favorites?
• What is it about cheesy gold foil?
• Jimmy says nothing has changed. But Be honest, do you think dusty Wild Turkey is better than today?
• Since you’ve tasted almost everything in the turkey lineup, any thoughts on recreating that dusty flavor profile?
• We posted on Instagram a while back about waiting in line for a Weller107 store pick because people like us are dumb. You were playing the angle that if everyone focused their attention on Russell's Reserve picks you wouldn’t have to stand in line. I know you have an article on the 10 reasons why you should be buying Russell's Reserve picks, what are some of those favorite reasons of yours?
• How many different Russell's Reserve picks do you have?
• It seems that Wild Turkey limited releases don’t get many accolades. From Diamond to Master’s Keep. What’s you honest opinion? Do you feel they don’t deserve the high dollar or do you?
• Did you sleep on Russell's Reserve 1998 like I did?
• When are you getting your chance to meet Matt McConaughey?
• Support RareBird101 on Patreon

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Why there is an extra L in Barrell Bourbon? Well, today we find out. Joe Beatrice and Tripp Stimson join us to talk about all things Barrell and how this brand is really one for the bourbon geeks with unfiltered barrel proof expressions. We then dive into the newest releases of the Infinite Barrel Project and talk about their plans for sourcing, distilling and blending as they have made Louisville KY their headquarters.

Show Notes:

• This week's Above the Char with Fred Minnick talks about sexism with Master Distillers.
• Do you remember you first bottle of bourbon or first memory with it?
• Talk about the history of Barrell. Why did you want to start it?
• What is it about barrel proof that consumers like over 90 or 100 proof?
• Would you rather blend than distill?
• What's the size of a Barrell batch?
• Which do you think is harder because we've had both master distillers and master blenders on the show?
• How does scale play into this bringing in more barrels?
• What's the release schedule and idea about numbering the batches?
• Why is there an extra L?
• Give us a run down of the line up products you offer
• Why rum?
• New year edition. Let's talk about what this is all about.
• The Infinite Barrel Project is super unique.
• Why keep doing new ideas and not sticking with the staples?
• Tripp are there any ideas that Joe comes up with and you're like "this is never going to work"?
• What's a rejected idea?
• Are you able to continually able to source good whiskey and are you able to turn it away?
• Talk about the operation now. Are are you contract distilling? straight sourcing? bottling?
• So are you itching to start distilling?
• Why distill when you haven't had a problem getting barrels before?
• Would you take your own distillate and mix from sourced goods?
• Why build a distillery that's a pure factory that doesn't look at making it a tourist destination?
• Why Louisville? You can build a distillery anywhere.
• What about storage? I know you’re at Castle and Key right now but where can you go?
• Do you think you started a revolution of brands following suit?

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The full gang of the bourbon community roundtable made it for this one. We discuss the timing of distilleries starting to blend their own distillate and a whole second half of the show dedicated to Heaven Hill. Not only did they send some really good bourbon samples, but they are also suing Bob Dylan over Heavens Door Whiskey.

Show Notes

• We are seeing a whole new slew of crafts that are moving from MGP to their own distillate. New Riff, Smooth Ambler, it will eventually be lots more. The question is, when is the right time?
• Can you taste potential?
• When do you stomach it up and buy another after you've been burned?
• Battle of the New Heaven Hill releases. Let's talk about them individually and where should you spend your money?
• Heaven Hill brings out the big guns to sue Bob Dylan's whiskey brand Heaven's Door over trademark protection
• Complaint -> https://www.dropbox.com/s/em64gkv5d3is7yc/Complaint.pdf?dl=0
• Expert Report -> https://www.dropbox.com/s/wnm9u12bo8o911a/Expert%20Report.pdf?dl=0
• What do you consider a modern unicorn?

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Where can you see Lenny Kravitz, John Mayer, Bourbon Pursuit, Sheryl Crow, Eddie Russell, Sting, Fred Noe, and more! Only at Bourbon & Beyond Festival 2018! The entire Bourbon Pursuit Team is together for the first time to talk about the festival, the music , the Bourbon+ seminars, and a few backstage stories from last year. Oh yeah... you can win tickets to be there with us, visit Facebook and get entered to win.

Show Notes:

• Buy your tickets to the Speed Museum’s Art of Bourbon hosted by Fred Minnick
• This week's "Above the Char" with Fred Minnick discusses state pride and whiskey bars across the country.
• Our first podcast with Fred Minnick joining as part of the Bourbon Pursuit team!
• Talk about the origins and the planning process behind it
• What was the idea about the culinary components?
• What did you see out if your attendees about who were coming from outside the city?
• Let’s talk about the sessions
• Kenny and Ryan are leading two Bourbon+ Workshops
• What are you looking forward to with regards of music?
• Let’s talk about the Big Bourbon Bar
• Rabbit Hole brought their own bartenders from Death and Co
• What is Fred’s mini bar?
• Got a cool story from backstage last year?
• What about vintage pours?
• What is it about having a Tiki bar as well?
• We're sipping on Old Jordan from the 1900s

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It's time for the blind battle of private barrel selections! Three heavyweight bouts between barrels that have sweet stickers and demand a hefty market price. During this fight of flights we are joined by Ben Pickett and Paul Warnott to discuss blind tasting strategies, barrel selection processes, and overall thoughts on our competing picks.

Show Notes:

• Buy your tickets to the Speed Museum's Art of Bourbon hosted by Fred Minnick
• This week's "Above the Char" focuses on the myth that bourbon can only be made in Kentucky
• Paul invited us to come, what was the motivation behind it?
• Ben, how do you disperse 150 bottles between 1000 people?
• Are you spoiled by being able to go on every single barrel pick?
• Do you see people faking store picks now because there are hang tags?
• Time to do our first blind tasting
• [Russell's Reserve Results between Blind Monkey, Bluegrass Berries, and Twix]
• Does trying anything in a particular order skew the results?
• Tell the story behind Bluegrass Berries
• Do you use anything as a palate cleanser
• When you're going into blind tastings, do you have a method for setting it up and breaking it down?
• Time do our 2nd blind tasting
• Have you tried a bottled-in-bond blind to remove the proof variable?
• Do you pick for the group or the store?
• Have you ever done a barrel proof line up and is that harder or easier than something that's 90 or 110 proof.
• What do legs do for you?
• What do you think the attraction is to NCF or is it all mental?
• [Buffalo Trace Results between Bourbon Community Roundtable, The Bourbon Review 2017, and Tipsy Buffalo]
• Is there any way you can get a barrel proof single barrel any more that is outside of MGP?
• Time to do our 3rd blind tasting
• What was your impression of picking a barrel at New Riff/OKI vs Wild Turkey or Buffalo Trace?
• When going back and forth between two, do you look for big discerning differences?
• When you are doing blind, is it harder to do 8 or more together or should you narrow the field?
• How often do you, if ever, spit anything out when tasting?
• [Barrel Proof Results between EH Taylor Barrel Proof and OKI 12 year "Ricky Bobby"]
• Stop in at Jake's Cigar Bar to learn more and try some of these barrels.

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Kentucky Owl has amassed a cult following. It hit the market in 2014 but didn't gain nationwide sensation until recently. Dixon Dedman joins the show to talk about the Stoli investment, huge rye releases, and what's in store for Batch 8 this fall. Listen as we talk about burnout as Dixon continues bussing tables and making fried chicken at the Beaumont Inn while building a brand.

Show Notes:

• This week's Above the Char with Fred Minnick discusses responsible drinking and taxation.
• Can you give a refresher of Kentucky Owl and Beaumont Inn?
• Are you getting to the point of burnout?
• How much time are you putting into Kentucky Owl?
• What has changed with Kentucky Owl in the past 2 years?
• Were you looking for investors or being sought out?
• Why did you choose Stoli over others?
• Was the goal to really get this big?
• Have you caught yourself saying you want to do Kentucky Owl full time?
• Talk a bit about the blends and batches
• What is the ultimate goal in how you can take something and scale it for blending?
• Why have different batches and not have something consistent?
• Give everyone a refresher on the bourbon process for re-barreling
• How long are you re-aging?
• How often are you putting out new batches?
• What are we doing different with Batch 8 vs Batch 7?
• Why start the Rye release?
• Do you want the bourbon to become as big as the rye release?
• How many bottles were in the Rye release?
• Are you putting more emphasis on the bourbon rather than the rye?
• Talk about the investment from Stoli and what's going to happen with the theme park
• Talk about your epic samplings at Beaumont Inn on Instagram
• All Kentucky Owl Podcasts

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Everyone has some news to share this week. We welcome, Fred Minnick, as a new co-host to the show and kick off a new segment called "Above the Char". Ed Bley, multi-appearance guest on the show, has some news to share as well. Can you guess what it is? What's going to happen to Old Baldy? What's on the horizon for everyone? Enjoy this week's episode!

Show Notes:

• This week's "Above the Char" with Fred Minnick discusses cigar barrels or cigar blends
• Ed is leaving Cork N Bottle and opening a distillery
• What's the name of it?
• What happens after barreling?
• Are you going to be distilling or just sourcing?
• Focus on filtration and proofing
• Did you find your great great grandpappys old recipe?
• How did you feel Cork N Bottle groomed you for this?
• Elephant in the room... what's happening with Old Baldy?
• Narrow it down, what does it mean that your focus will be on filtration techniques
• Have you talked to other master distillers about advice on this adventure?
• Are you hiring?
• What's the meaning behind the name?
• Is there something that was the climatic moment?
• Do you have a legit fear that it could flop?
• In the scotch world, blending of other distilleries is common, but why now for bourbon?
• Have you taken on investors or are you bootstrapped?
• What's the vision of the site if it's not a distillery?
• Is there a timeline for having a release?
• How do you think your loyal Cork N Bottle customers feel?
• Ed, what do you have planned for bourbon and rum blends?
• Do you plan on changing your instagram account name?

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There used to be thousands of distilleries spread across Kentucky at houses, farms, and industrial sites. As time moved through the industrial revolution, prohibition, and the clear spirit movement, many of these became ruins and were long forgotten. Nick Laracuente has dedicated years to uncovering these forgotten pieces of history as an effort to piece together their story. He is also on the forefront of Buffalo Trace's Bourbon Pompeii exhibit. Listen to this episode as Nick tells his story of discovering artifacts and uncovering the history of bourbon distillation.

Show Notes:

• Did archeology turn you into a bourbon enthusiast or was it the other way around?
• I suppose it really helps to know more about the product you are researching
• What is the drive or economic reason for wanting to dig up these sites and learn?
• Are distilleries funding this or the state? Where is the money coming from?
• Who was Jack Jouett?
• Can you talk about the magnitude of the footprint you are dealing with?
• What is your fascination with the Fraziers or Ecklers who haven't had much history documented?
• Have you been able to uncover something that isn't part of today's distillation techniques?
• When you are exploring a site, do you have an idea of how big the operation was to figure out what to look for?
• When you are digging holes looking for artifacts, how big are these holes?
• What is your "eureka" moment when something is found?
• At what point does the story start coming together for the Jouett distillery?
• Let's talk about the poster child of bourbon archeology, Bourbon Pompeii.
• Other than the vats, anything else cool that was discovered?
• Follow Nick on twitter (@archeologist) and instagram (bourbonarcheology)

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It's a tradition that has remained in the hands of the family for generations. Willett Distillery is one of the most recognized brands for bourbon enthusiasts and has accumulated a cult status. Even Kulsveen has seen the struggles and highs of his industry but had foresight to buy aged whiskey stocks when they were plentiful which put the spotlight on this brands. With Britt Kulsveen at the helm as their new President, this family is making bigger waves than before. Listen to their story as Fred Minnick moderates this Kentucky Derby Museum Legend Series.

Show Notes:

• This event is being moderated by Fred Minnick.
• This years theme is all about family
• Even, where did you grow up?
• Did you do a lot of ice fishing growing up? Did you ever fall through the ice?
• Talk about your time in the Merchant Marines
• What were your events in college sports?
• So we found out before we started that you're not an American citizen
• Britt, can you give us a story about your father's kindness?
• Even, was there a moment where you saw Britt in action and said she's got skills?
• Britt, is there a story behind you always wearing boots?
• Even, did you train Drew?
• What are you looking for in the barrels when you are creating your small batch composition? What is something that doesn't taste right?
• What was something you learned from Thompson Willett?
• Did he ever show you his secret spots in the warehouses?
• Talk about the Frosted Yeast Rolls. This is the High Corn Mashbill. Barrel entry at
• Even, How did you meet your wife?
• All the big brands were bailing out on bourbon, what was that time like?
• When did you come out with your small batch series?
• Did you ever travel to Russia in the 90s? Did you ever have trust issues with distributors there?
• Britt, what was it like as a kid watching your dad living around whiskey?
• Let's drink the wheated bourbon now. Entry Proof at 115
• When Drew brings you something, do you ever turn it away and tell him its bad?
• You were also bottling stuff for a lot of other people back in the day. Can you talk about that?
• You had to acquire bourbon from other distilleries, what sort of other whiskey were you looking for?
• Was there is an age limit of something you wouldn't buy?
• Would your early batches include barrels from lots of different distilleries?
• What's your sweet spot for an aged bourbon?
• Lets taste the 6 year old Rye now, 51% Rye, 34% Corn, 15% barley, Barrel entry proof is 125, but now goes in at 110.
• Dipping back into the great barrels coming out during the early 2000s, how does this new stuff rank?
• We talked about the 80s and 90s, but Willett becomes really popular in the late 2000s. There are a lot of fans. Have you ever been a part of the fandom?
• How many times have you been asked to get bought out?
• Bill Thomas from Jack Rose has been a big supporter of Willett.
• Talk about the Willett 80th anniversary. It's the original Willett mashbill, 72% Corn, 13% Rye, 15% Barley and this one is bottled in bond
• There aren't many bad things to be said about your whiskey. Do you think it's harder to stay on top?
• Are there any other mashbills or barrel finishes you are working on?

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How are businesses able to take advantage of Kentucky's House Bill 100 or better known as the Vintage Spirits Law? Today’s show features two opposite side of the spectrum. We have one side doing retail with Justin Sloane at Justin’s House of Bourbon in Lexington, and the other is on-premise at a restaurant with Larry Rice of the famed Silver Dollar in Louisville. Both of these places are known for having unique bourbons on the menu and we get an inside scoop into how this law has effected their business. We wrap up the show with their greatest dusty hunting stories.

Show Notes:

• Talk about how you got into bourbon
• It seems like many people got started with collecting Maker's Mark. Are any of them valuable now?
• Justin, talk about the launching point for The House of Bourbon, was the spirit law a big motivating factor?
• Why did you think a package store would be the best way to capitalize on House Bill 100?
• Why aren't more liquor stores investing in this business model?
• Larry, you saw the writing on the wall pretty early and Silver Dollar became a destination for bourbon trail people. What was the idea of having a very large whiskey catalog?
• Where did the honky tonk aspect come from?
• What is it about vintage or dusty whiskey that they bring to the table?
• Talk about how you began acquiring all these bottles
• Do you feel uneasy knowing you have all these unicorns and you won’t get to try it?
• How are you managing inventory?
• What's your target market?
• Larry, I think you’re getting locals that are just now getting into the scene but don’t know about the forums.
• Do you find it funny that old people thought this was rot gut?
• Do you want them to fly off the shelf?
• Do vintage spirits have big revenue or is it just value-add?
• Will there be an end in sight of getting hands on dusty bourbon?
• Lets wrap it up with your best dusty hunting story

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Pretty sure everyone has heard about Barton 1792's Warehouse collapsing but we take our stab at some chaos theories. Brian Harra from Sipp'n Corn defended Castle and Key against Sazerac in a lawsuit and won. And the second half of the show is discussing all the new releases that are set to debut.

Show Notes:

• Drinking Old Forester's President's Choice, Kentucky Owl Rye, Wilderness Trail, Elijah Craig, and Henry McKenna
• Why doesn't Heaven Hill allow Elijah Craig Barrel Proof picks?
• It's the story that broke headlines and most of our phones were buzzing from family sending us links as if we hadn't heard of it yet. But Warehouse 30 at Barton collapsed.
• First, lets go ahead and see who got the most texts or links sent to them?
• I know they haven't said the cause, but if you go check out a previous podcast guests blog, bourbontruth, you will see that he wrote an article back in 2015 about infestation of beetles
• On June 14, 2018, one of the panelists on this roundtable actually counter-suit Sazerac and won. A quick summary of the decision went as follows. Will Arvin and Wesley Murry are the guys behind the Castle and Key venture, even though we see Marianne Barnes on IG all the time. During the period where they were renovating, it was commonly referred to as the old taylor distillery or the spot formally known as. The problem with this was that Sazerac sued them for defamation for the name of Old Taylor saying that it caused brand confusion. Court Ruling PDF
• What's the Lanham Act?
• Sazerac points out that there is a four-hundred foot “Old Taylor Distillery” sign on the distillery’s barrel storage warehouse and a twenty-foot “The Old Taylor Distillery Company” sign above the entrance to its main building. What did they expect to do with this?
• Was there a settlement to be paid? Or attorney fees get paid?
• Kentucky Owl Rye Batch 2 raise in SRP to $200. Almost a 50% increase. Seen some sold for $160
• 1792 BiB single barrels
• Parker's Orange Curacao finish
• Booker's 30th Blend Announcement - Blake I saw in your email round up you talked about this. Can you give a recap?
• Wild Turkey Revival
• Heaven Hill 27 year
• Knob Creek Cask Strength Rye
• Thanks to Blake from Bourbonr.com, Jordan from Breaking Bourbon, Brian from Sipp'n Corn, and Kerry from Subourbia for joining this week.
• Listen to all the Community Roundtables at http://bourbonpursuit.com/bourbon-community-roundtable-podcasts/

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The spotlight is set on the man who has made non-distilling producers famous. It's an exclusive podcast to the operations behind one of the largest distilleries in the world. Our guest spent nearly 40 years with that very famous Indiana distillery. It's safe to say, Greg Metze probably produced more bourbon and rye in a single year than some master distillers will in a lifetime once you hear about the size and scale of MGP. Show Notes:

• Let’s do what we all always do and start from the beginning. Do you remember your introduction into whiskey?
• Can you talk about your education and what led you into distillation?
• So lets look at your history at MGP Ingredients. What was your career path and trajectory there?
• The internals of MGPi aren’t discussed very much. How big is the operation there?
• What was the idea to distill all that rye before it became popular?
• Are there more spirits that were produced than others?
• What was the break out in bourbon vs rye being produced?
• Do you pride yourself in knowing that 90% of the Ryes and probably a good percentage of bourbon on the shelves of liquor stores is all from your work?
• How popular was contract distilling 10 years ago?
• Do you feel a bit angered or left out knowing there are tons of NDPs out there who are making a fortune telling a story about a rye that you created?
• Talk us through the process of selling to an NDP. Are they coming to MGP asking for juice? Is MGP coming to them first trying to sell them?
• Are there contracts that say you can or can't market a MGP bourbon or rye?
• Are there boundaries on how they market MGP juice?
• I'd like to know if they have ever had to turn someone away with either just buying sourced barrels or contract distilling? If so what is the pecking order or criteria?
• What are NDPs doing to make their product different or if it's all the same stuff?
• Are NDPs taking barrel from the same warehouses or how do they pick and choose?
• Did the whiskey boom hurt MGP getting rid of aged stocks?
• Lets talk about Old Elk in Colorado

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Wes Henderson ran with his father's idea of doing port barrel finished bourbon. He weathered the storm of critics and let the product carve a new path where barrel finishes are now commonplace. It caught the eye of Bacardi and is continuing to grow with their own distillery that's now up and running. We talk about brand loyalty, social media, acquisitions, and business models when it comes to bourbon and spirits.

Show Notes:

• Wes, you were back on Episode 006 which was back in March of 2015. I mean that was a long time ago! But for all those who just recently joined, lets give a quick recap of who you are, you father, the origins of Angel’s Envy, etc.
• Also, why the port finish?
• Barrel finishes are taking off, do you think you're delivering a better product than just standard bourbon?
• You know last time we talked, you were talking about trying a sherry finished cask. How has that experiment progressed?
• One of the great things I see consistently out of you is how you connect with the people who drink Angel’s Envy on social media. You respond back to almost every angels envy hashtag thanking the consumer. How does that effect brand loyalty?
• How are you connecting to a wide demographic to bourbon drinkers?
• The last time we saw each other was at Bourbon and Beyond and I thought this can’t be real. When did people in bourbon started getting treated like celebrities. I was there with you hanging out on stage with the bands as they were playing and it was a good time.
• I know I’ve seen you rubbing shoulders with a lot of Hollywood elite now too. I think you’re becoming secret best friends with actress and country music singer Laura Bell Buddy.
• So the last time we talked it was the same exact week Bacardi had announced the take over of Angel’s Envy. How has that been going?
• Was the Bacardi acquisition a big jump in capital that was needed?
• Then why a Distillery if no debt? What was wrong with the sourcing business model?
• You talked about tremendous upside building in Louisville but where's the risk?
• As the innovation officer, how are you getting your brand into the eyes of more consumers every day?
• Do you think the acquisition train will be coming full steam as bourbon begins to rise?

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You know when people say "I miss the good 'ol days"? Guthrie McKay is one of them. He has seen the bourbon renaissance flourish as he's been nestled in a small little liquor store in downtown Bardstown called Toddy's Liquors. Toddy's has almost become a stop on its own as people visit the Kentucky Bourbon Trail. Listen as Guthrie tells stories of taking customers to visit Booker and Parker, his run in with Bill Thomas, and how the current boom has made him adapt business.

Show Notes:

• Talk about the store. How did you get into the liquor business?
• Why didn't you name it after yourself?
• Talk about Bardstown 30 years ago and the bourbon scene and how it has changed
• Was there a premium brand back then?
• Did you have a hard time selling stuff like Booker's or Maker's Mark?
• Talk more about those early relationships with first entrants in the market?
• I'm sure you aren't sending people to the Beam's house any longer
• Is your store becoming another stop on the bourbon trail?
• What's your most annoying Pappy story?
• Talk about your history with Bill Thomas
• How do you deal with distributor games now?
• Are you looking forward to seeing Bardstown grow with reinvestments into infrastructure for keeping bourbon booming?
• How do you deal with shelf space on craft brands?
• Are you major buyers on the bourbon trail or everyday consumers?
• So you don't feel bad about pricing above secondary?
• Are gift shops taking away from your bottom line?
• What can big distilleries do to help support you?
• Can Bardstown support any more business? Are there enough people?
• You've talked about lot of gripes, but tell us what are some of the positives

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The craft beer and wine world has good apps, why doesn't bourbon? Have you started to see Henry McKenna games start with liquor stores and distributors? Are we entering a new era of specialty bourbon decanters to appeal to an audience that will bite? We investigate the reasons why it's so hard to make bourbon apps popular. Tell true stories from the front lines of distributors bullying store owners on purchasing cases of Henry McKenna. Reveal our opinions on the new Old Fitzgerald Bottled-in-bond decanter.

Show Notes:

• Thanks to Blake from Bourbonr.com, Jordan fromBreaking Bourbon, and Max fromSuperfly Bourbon Club for joining this week.
• Max recently spent his bachelor party trip in bourbon country, tell us about it.
• Why aren't there apps? It works for beer and wine, but why not bourbon?
• Is there a false sense of scarcity with Henry McKenna?
• Are distributors starting games again?
• Why isn't hoarding or buying multiple cases of Henry McKenna a good thing?
• Are spirits competitions getting too much recognition?
• Are decanters coming back in style?
• Are we rolling back to the 70s?
• Can this be a collectors item?
• Bob Dylan released his line of whiskey. Is this the start of celebs getting into the game?
• Listen to all the Community Roundtables at http://bourbonpursuit.com/bourbon-community-roundtable-podcasts/

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Is Jack Daniel's a bourbon? It's a question that has been asked thousands of times over and there never really seems to be a good answer. It's about time you hear it from the man himself, the one who helps make every drop of that charcoal mellowed goodness, Jeff Arnett, the Master Distiller at Jack Daniel's Distillery. We talk about the Lincoln County Process and if that changes the terminology from "Bourbon" to "Tennessee Whiskey" or if it can even be replicated in other parts of the country. If you've ever snuffed your nose at Jack thinking it's not bourbon, perhaps you should listen to this episode and you might end up buying a bottle at the end.

Show Notes:

• Talk about your background
• Did Pringles really start because they couldn't get rid of the tennis ball cans?
• When did you start there?
• We are pretty unfamiliar with Jack Daniel's history. Was there an actual man named Jack Daniels?
• Jack Daniels like to categorize itself as a Tennessee Whiskey and not a bourbon so we are going to look at all the information in front of us and put it to rest
• So lets talk about the mash bill being the first checkbox… Does it use at least 51% of corn?
• What is it about your yeast and water that make Jack so unique?
• So lets talk about the distillation process of Jack Daniels because it’s in the United States which hits a check box. It follows pretty much every other bourbon law if i’m not mistaken, meaning that you aren’t adding flavoring agents, distilling at no more than 160 proof and entering the barrel at no more than 125 proof
• Give me an idea of what the Lincoln County process is?
• So you’re really just trying to one up Kentucky Bourbon then?
• You use new charred oak barrels, yes?
• In 2014, legislation was introduced in the Tennessee legislature that would modify the 2013 law to allow the reuse of oak barrels in the Tennessee whiskey aging process. But you opposed the legislation, why? is it because you secretly love bourbon?
• And it’s bottled at 80 proof which is also another checkbox.
• So by in large it follows the all the laws of being a bourbon… but it doesn’t want to be.
• Do you believe this is a major influence on the flavor or “charcoal mellowing” of Jack Daniels?
• Why do you think the general public cares if it’s a bourbon or tennessee whiskey? Is it because we have too much time on our hands?
• Do you start hearing of people from Kentucky who tell stories about disowning their sons when they bring a bottle of Jack to christmas because "it’s not bourbon”?
• Does it go the other way that Tennesseans don’t want to be associated to Kentucky bourbon?
• But it’s funny because Jack Daniels is a part of Brown-Forman, the same family as Woodford Reserve and Old Forester but it’s a substantial portion of the portfolio.
• Fred Minnick goes as far as saying that the federal government needs to define Tennessee Whiskey so this will be ended once and for all.
• So I think we’ve hit on a lot but I want to give our snobby listeners out there a taste of what’s beyond the signature black label. If someone out there wants to get into the other expressions where do they start?

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Picking a single barrel out of a line up seems relatively simple when compared to blending tens or hundreds of barrels together to hit a specific bourbon taste profile. Where does that process begin? Do you start with a few and keep taste testing? Is it a math formula of X spicy barrels to Y sweet barrels? This episode features Ed Bley, blender behind the underground phenomenon known as Old Baldy. We ask Ed what it's like to go from picking single barrels to learning how to blend multiple barrels to hit a distinct flavor spot. It's an art form that Ed describes as trying to perfect the "witch's hat".

Show Notes:

• Were you trying to make something truly unique?
• How did you get access to the warehouse to start creating your own private label?
• Do most blenders have a lot of this down to a science where they know what warehouses are going to yield a specific flavor profile?
• Did you at one point think, well we may have just thrown away a bunch of barrels while waiting for it to marry in a tank?
• Were you experimenting with finished whiskies at home to perfect this?
• Was there a teacher that go you to this point?
• Are people mad because they don't have access?
• What's your advice to people on how they can experiment at home?
• What are the elements of the bourbon flavor wheel are you looking for?
• Do you think people get turned off from grain flavors?
• What problems do you run into when you scale from a few barrels to barrels in the teens or small 20s?
• Do you think people are a little crazy that they are paying hundreds of dollars for your blend?
• What's your plan for the next one?
• Is the best way to learn to do this is to learn how to break down single barrels?
• Do you think you are helping revive blended straight whiskey?
• Hear all of Ed's Podcast's at http://bourbonpursuit.com/?s=bley

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Are you looking for an in-depth story on the Beam family history and how Fred and Freddie Noe are cementing their place in it? Look no further than the 2018 Kentucky Derby Museum's Legend Series. This episode will cover some of the fun times that were had by Booker, Fred, and Freddie and how the new release of Little Book is coming to be a yearly distribution. Fred Minnick is the host of the show as he covers many of the aspects of the family business, how they came up in the ranks, and tries to get them to divulge information time and time again.

Show Notes:

• I didn't take any notes while I was listening. So you'll have to listen to this one for yourself and find out how awesome it is.

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Will Longbranch slowly phase out Wild Turkey 81? Did you know that 92% of the entrants in the 2017 San Francisco World Spirit Awards won a medal? Did Buffalo Trace start aiming too high? We examine all of these topics much more in depth in this edition of the Bourbon Community Roundtable.

Show Notes:

• Who's excited for the Matthew McConaughey bourbon?
• Was Longbranch a smart move for Wild Turkey because the Wild Turkey brand name is getting stale?
• Could this be the slow decline and phasing out of Wild Turkey 81?
• Does Wild Turkey lose something in your mind for letting Matthew put his name next to Eddie’s on the bottle?
• Henry McKenna wins the 2018 San Francisco World Spirit Awards as best bourbon. Was anyone surprised this wins out of 300+?
• Let's talk about anti-spirit award show topics. (refer back to episode 144)
• Do you feel it's a honey barrel and nothing that just magically showed up?
• A Buffalo Trace rep said no one is talking about the Four Grain or the OFC press release. Should we? Is this unimpressive news?
• Booker's 30th is 16 year we are all eager to try.
• Watch all the roundtable episodes
• Thanks to Blake from bourbonr.com, Nick from BreakingBourbon.com, Kerry from Sobourbia.com, Wade from tater-talk.com, and Brian Harra from Sippncorn.blogspot.com

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Maker's Mark is easily the most iconic brand in bourbon. But did you know the brand would have probably ceased to exist if Bill Samuels Jr didn't try and sell his Dad's whiskey? Get ready to hear the untold history of how Bill Samuels Jr turned his Dad's hobby of making whiskey from a few barrels a week into the powerhouse it is today.

Show Notes:

• So Bill let's start from the beginning.
• Did you and your Dad butt heads a lot?
• What was your Dad's original vision?
• What was the original investment?
• At what point was your Dad "All in"?
• How were the hard decisions made?
• Talk about the next stage for you and what you were doing with Aerospace?
• Why did you Dad want you to be "un-engineered"?
• You were a summer intern in the White House?
• What was it during that 1 year with your Dad that made you want to stay around?
• Where did you fit in this puzzle?
• You had your first publication in the Wall Street Journal, what's next?
• At what point did you start taking over after your father began exiting?
• Talk about the growth when Rob started coming into the scene
• Do you get a feeling of accomplishment when you look at the distillery now?
• What's your idea of still being involved and enjoying retirement?
• So 46 was your baby
• Where is this industry trending?
• Talk about strategic pricing with supply and demand
• Do you see a reason why bourbon couldn't be $1000 a bottle?
• What niche do you think craft whiskey is solving in the market today?
• Is there a way they can have continued success?
• Listen to all of our Maker's Mark Podcasts

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The threats of a global trade war have been looming over the past few months. Sparked by an EU attempt to lower the tariff on steel imports, they targeted American products such as peanut butter and bourbon. What sort of economic impact would a bourbon tariff have on exports to other countries? How does that trickle back into Bardstown, KY and the growing market? Does it even matter? On this episode, we are joined by University of Louisville's Economic Professors, Conor Lennon and Keith Teltser, to explain the intertwined global economy and the effect a tariff has from the bourbon producers to the grain suppliers.

Show Notes:

• How did you all get into bourbon?
• Explain what is a tariff?
• This all started as a retaliatory effort from the EU as an opposition to the US putting tariffs on imported steel. Can you give some more information to set the scene?
• Could this be a much ado about nothing?
• Could something actually never happen?
• Is big European growth even a target?
• Does the tariff even have an effect when you look at the abundance of the excise tax?
• When people say "Alright! More bourbon in America!" is that even a sentiment that should be encouraged? Or is that narrow-minded?
• What protection do you not like about Bourbon from a economist's perspective?
• There isn't a shortage of bourbon on the shelf. Are there other markets that haven't been tapped?
• Who has the biggest dog in the fight? Brown-Forman with Jack Daniels?
• What are those other aspects we haven't touched on that this impacts? Voters? Constituents?
• What other countries could remove their tariffs to bring more imported goods there?
• You all find the secondary market much more entertaining
• The academic work on bourbon prices over the last 3-4 years is on Conor's site.

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What does a bourbon that receives double gold actually mean? Are the whiskies judged blind? We learn all this and more as the Executive Director of the San Francisco World Spirits Competition, Anthony Dias Blue, joins the show to give us an inside glimpse to the bourbons that can be entered and dispels some myths if it's a "pay to play" atmosphere.

Show Notes:

• What sets your competition apart from the rest?
• How many different categories do you have at the event?
• Are all tastings done blind?
• Are they shelf bottles (from a standard distributor) or do distillers get to choose specific bottles they send in?
• Why not Jack Daniels and other major selling brands?
• How medals are awarded, and what those medals actually mean when we see them on a bottle?
• How many judges are there and how many need to rate a bourbon as Gold for it to receive a Gold Medal?
• Most of the time when I see a sticker on a bottle saying that this bourbon was rated as Gold or Double Gold, it doesn’t have a date on the sticker. If a bourbon is awarded a medal does it have that medal forever? Is it or can it be evaluated ever again? Does the producer have to do anything to maintain that medal?
• Is the "same" product is entered over multiple years and judged independently each year?
• How much weight should we consumers put on these awards when we see them on a brand we’ve never heard of or tried?
• Why have a competition at all?
• Is it "pay to play" and your entrance fee will automatically score you a medal?
• Do you see cases of "bait and switch"? Products/Sellers submit “honey” barrels to the competition to get a higher award, and then using that award to promote an inferior product.

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Do you snuff at $100 MGP bourbon and will sourced Dickel be the next wave of NDPs? What does House Bill 400 really mean when it comes to shipping booze from Kentucky? And finally Buffalo Trace announced their new line of CYPB but who really wanted 95 proof Weller? We touch on all these topics and more on this Bourbon Community Roundtable episode.

Show Notes:

• What's everyone drinking tonight?
• Are we getting tired of seeing $100 MGP bourbons?
• Bourbonr and BreakingBourbon have Doc52, let's hear it
• Any good April fools out there?
• Let’s talk shipping. HB400 passed
• The new W. L. Weller Bourbon, CYPB edition (short for Craft Your Perfect Bourbon), is, according to those behind it, made from a wheat recipe, aged eight years on the top floors of the warehouses, and bottled at 95 proof. It is the bourbon which best fit into what over 100,200 bourbon drinkers voted most for over two years –  a wheated bourbon recipe aged for eight years that’s been matured on the top floor of the bourbon warehouse and bottled at somewhere between 90-99 proof. Although very limited, one batch of this new bourbon will be released each year, beginning this summer. The recommended price is around $40 for a 750ml bottle. First off, who said we wanted 95 proof weller?
• Kerry visited Bowman and Jack Rose Dining Saloon
• Thanks to Blake from bourbonr.com, Jordan from BreakingBourbon.com, Kerry from Sobourbia.com, and Brian Harra from Sippncorn.blogspot.com

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Dave Pickerell is well known in the bourbon world, he was former master distiller at Maker’s Mark and owns a consulting business, Oak View Spirits, where he has designed equipment, systems and processes for about 100 distilleries worldwide including WhistlePig, Hillrock, Corsair, and many others. This episode dives into to the distilleries themselves, the pricing behind Boss Hog, and questions we would want to know from a master distiller like grain sourcing.

Show Notes:

• As usual, lets start from the beginning. Do you remember your introduction into whiskey or bourbon?
• Did you think chemical engineering would lead to spirits?
• First off, do you get tired of talking about your past at Makers?
• Do you think Maker’s put you on the map?
• Do people still ask you to sign Maker’s stuff?
• It seems that consulting is becoming a pretty big business because there’s the likes of you, Jim Rutledge, Nancy Fraley, Greg Metze, and the list goes on. Is there that much demand?
• Are you training new distillers?
• Do they get off track?
• Master distillers today are seen is high regards as a big marketing tool and the face of the brand relies on that one person. However, you’re wearing the badge of many distilleries at one time. Are you asked to go to places to talk about a specific brand? Do you play favorites?
• You’re still heavily involved with WhistlePig still, correct?
• Talk about the brand a bit because it’s one we typically don’t talk about on the show.
• It’s just sourced MGPi, right? So what are you doing that’s adding a bit of pizzazz to it?
• Tell me, what’s up with the pricing on Boss Hog? What sort of magic are you doing that makes a $500 bottle of whiskey?
• You are working with craft distilleries every day, what’s the biggest challenge you see facing them?
• Are you trying to produce the same product at all these places? Because when I think about it you could just have the Dave Pickerall SKUs where you say here’s your 3 options, choose one and we will put everything in that bucket
• Whats your theory on sourcing grains?
• Are chewing on them? Or after distillation?
• Discuss year to year variation of crops affect on flavors.
• Discuss how sourcing grains from different parts of the world makes a difference in the finished product.

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Can you name all the distilleries in Lawrenceburg? How is it possible that a straight bourbon is only 70 proof? Wade Woodard, blogger at tater-talk.com and witty comedic relief on Facebook forums, leads us through a series of bourbon brain teasers to see if we really know our stuff. Wade is an advocate for bourbon laws and makes sure that everyone is playing by the rules so he knows them inside and out. Listen to see if we get stumped and see if you can answer the questions before we can.

Show Notes:

• None! Because I want you to listen and try to guess the answers for yourself!

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Blending is an art. We've discussed it many times before and our guest today would be considered the Queen. She provides Nosing Services, meaning she is a blood hound in human form. Listen about Nancy Fraley's past and how she has carved a path as one of the world's best blenders for whiskey, rum, armagnac, and many different spirits. In the second segment of the show, we talk about her current role at Joseph A. Magnus & Co and how she mirrored the current distribution to one that was found in a family closet from pre-prohibition as well as her exploration in the Jos. A. Magnus Cigar Blend!

Show Notes:

• This is the second Master Blender we’ve had on the show. Back on Episode 103 we featured Drew Mayville. If you didn’t get a chance to listen to it, you really should. It’s an impossible decision to wonder if the master distiller or the master blender is the real star of the show.
• Our guest today is renowned in the industry and gets the ever so attractive nickname “the nose”.
• Lets talk about you for a bit. Do you remember your first experience with whiskey or bourbon?
• Talk about your education and how you got your nick name
• When did you realize you could start a business with this?
• What do you do when you get a head cold?
• So you currently freelance for many big names in the industry as well as craft distilleries out there. What services are you offering for many of these places?
• What are some of the most common mistakes distillers make?
• Talk me through nosing new make or white dog and how you can criticize or tweak it because in my opinion it’s damn near impossible. are there certain aromas?
• Any examples of when you can sense something is wrong and how to fix it?
• What’s the worst case you came across and had to salvage something. We can keep the names innocent, but what went wrong?
• What else besides whiskey do you consult in?
• I read somewhere you’re a big fan of armagnac.
• Do you use the same method for judging different spirits or is there a playbook for each one?
• Lots of craft distilleries are looking at you to help perfect their products.
• How does you determine the amount of each different whiskey that goes into a blend? Does that always translate when your mixing small amounts in a lab then try to use the same percentages on a batch from barrels?
• Lots of people do home blending with after market products. Perhaps it’s something as simple as an infinity bottle where you take the last ounce or two from every bottle and put it in a decanter, and others that buy these small 1 gallon barrels. Is there any recipe or formula you use to know what should go into a blend?
• Do you find it odd or interesting that distilleries don’t do limited edition blendings with barrels from each respective distiller to form a collaboration?
• Talk about Jos A Magnus and what you are doing there
• I’ve got access to the single barrels as well as some of the infamous Cigar blend finishes. I want you to talk me through your involvement with single barrels, the standard Magnus release, Murray Hill, and we’ll finish it off with Cigar Blend
• Do you see barrel finishes as the future of the industry?

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We have a loaded show today with some hot topics hitting the boards. This episode touches on recent releases of NEAT, the less than stellar James Thompson & Brother incredibly overaged bourbon made its way out, we discuss the practices by Pennsylvania liquor control board setting lottery prices at secondary prices, thoughts on the new Old Fitzgerald release, we wonder if NDPs sourced from MGP being $100 is the new norm, and Kenny gets snobby a bit.

Show Notes:

• What are your initial thoughts on the new release of NEAT at thebourbonfilm.com?
• We've got our own bourbon film come out. You will love the cheesy graphics. It's fun to watch.
• There was release for James Thompson & Brother Final Reserve 45 year old bourbon here in Louisville. 250 total bottles. only 150 to the public. It was $1800 + tax. People camped out in the rain. First few sold and then the reviews came out. It’s terrible. What’s the likely future outcome for pricing of this bourbon? and the subsequent 43 and 41 year old releases?
• The Pennsylvania Liquor Control Board admitting that it's pricing Booker's Rye with secondary in their online lottery. This is state run. Is this legal? What's to make of this?
• Heaven Hill is releasing their Old Fitzgerald BIB Decanter at $100. Will you be buying it? What will happen to the bottom shelf Old Fitz?
• Are $100 NDP MGPs the new norm? We used to scuff at this like 2 years ago saying you wouldn't pay these prices for something you knew was made in Indiana. Now with things like Mic.Drop. people are doing it. And keep in perspective that GTS is only $89.
• Is it a problem with hype?
• What's the next SAOS
• MGP be the new stitzel weller...all these up and coming distilleries are going to switch to their own distillate and their mgp bottlings will become more valuable
• Is it worth buying bottles over $50 now?
• What's up with all the Wathen's Barrel Proof recently? When did this become a sought after item? Because it's barrel proof? a single barrel pick? Wathen's has been around forever but just now became something that continually shows up on my feed.
• How about an additional topic: Blake hates Single barrel bourbons...thoughts?

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He might be the angriest man in bourbon and ruffles a lot of feathers along the way, but he's been enjoying the spirit longer than most of us. Bourbon Truth, or known as Lloyd Christmas on twitter, is well known for his jabs at the industry. In this episode, we talk about his disdain for shelf trophies, if the current market is overinflated, his opinion on how spirit awards are rigged, and even touch on apple brandy. He's back with another no non-sense episode about the harsh reality we often overlook.

Show Notes:

• Also appeared on Episode 094
• How has bourbon changed since we last talked?
• How dumb are people getting that they are buying partial bottles?
• What are your thoughts on WhistlePig and their pricing strategy?
• What bottles are collectibles for you?
• You said that you hate people that buy bottles as investments but it actually worked out for you.
• Do you think you sold your collection too early?
• Are prices just at the top ?
• Are unicorns going to go up?
• What are some of those bottles you would sell already open?
• You mentioned KY Owl and it's pricing, do you see that as a long term investment for that particular brand after their Stoli funding?
• Why do you think people feel the need to sell half-open bottles?
• You had a funny tweet that said "Reviewers have so many different ways of saying 'the booze sucks'"
• The Whiskey Advocate changed their whiskey review system with their original score and panel score so it's flawed.
• Are those spirit awards just BS now? Because the most favorited spirits don't enter anymore
• Is the problem that they are sending single barrels or limited expressions most people won't have access to?
• What do you see as the movement of craft? Are bad ones ruining the reputation for the majority of them?
• Are you jumping on the rum train too?
• We haven't heard people talk about brandy much
• How bad has Van Winkle quality gone down in recent years?
• Allocations are becoming very scandalous

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The Rickhouse. A place where bourbon allows father time and mother nature to do its magic. Have you ever wondered who is behind all these rickhouses? Donald Blincoe, President of Buzick Construction, is carrying on his family's legacy of being the top name in bourbon business for rickhouses. Their patented ricking system is easily identified when entering a rackhouse and Donald talks about their history and process when constructing. Donald also talks a bit about the superiority of a rickhouse versus stacking barrels on pallets. Show Notes:

• First let's give an overview of the company and then we will dive into the history.
• So do yo know about the history of storing barrels before the idea of rick houses?
• There's all different kinds of ways to store barrels. But you all are pretty much renowned for it. Talk about how that came to be.
• Why wood?
• Talk about the design of the rick itself
• Why is your design better than pallet? More economical? Does it make it easier to move barrels in and out?
• Is a rackhouse made to survive acts of nature?
• What sort of maintenance is involved?
• You also have a patented process, right?
• Give us the basic idea of why a rick house is constructed the way it is
• What man power is involved? I hear you all have a machine that is beginning to automate a bit?
• How long to get one stood up?
• What's the sustained weight?
• Why is there hardly ever electricity ran to these?
• Do people ask for other amenities like running water?
• How has the engineering of the construction changed over the years or are they just getting bigger?

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We revisit with Kyle Henderson to talk about the past and current production of Angel's Envy with their new distillery and all the decisions and mistakes that came along with it. Kyle has a great excuse to build a bunker with "competitive tasting" that has amassed him over 1600 bottles of spirits and now he's getting into barrel aged beers and cigars. Kyle hints at a future of bottled-in-bond Kentucky straight bourbon whiskey and putting an end to their sourced whiskey years down the road. What else is in their future? Listen and find out!

Show Notes:

• Kyle, You haven’t been back on the show since episode 13 back in May of 2015. Before we dive into what’s new, talk about you again for a moment.
• How you came up in the ranks, became a part of the family lineage, etc?
• You’re also not a newbie to the bourbon scene. I know you have quite a collection so talk about that too.
• How has your role changed now that this distillery is up and running?
• Now that you have your own distillery, could we see an Angel's Envy Kentucky Straight Bourbon Whiskey?
• That’s no where near the amount needed for sustaining supply of your product so sourcing is still a big means. Is there a future plan to cut off sourcing?
• What has it taken for you to get up to speed to now understand distillation as well as outgrowing the co-packer?
• Did you all have input on the design of your stills?
• Talk about on-boarding and finding the right people
• Talk about clocking barrels real quick
• What was the benefit of the Bacardi buy out?
• How many barrels are you pumping out a day?
• That’s no where near the amount needed for sustaining supply of your product so sourcing is still a big means. Is there a future plan to cut off sourcing?

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Everyone has a different strategy when it comes to picking barrels and we talk about each of ours. We also touch on the topic of a "group pick" versus a "store pick" when something is selected by the Master Distiller. Crown Royal Bourbon Mash has violated the TTB, but does the TTB even care? Why are consumers still regulating this? And we talk about bourbon FOMO and the ridiculous amount of people around the country that have Blanton's scarcity, where did it all go? But more importantly, who cares?

Show Notes:

• We picked our first barrel together. Let's talk about the process a bit more.
• Everyone has a different strategy
• Blake can you give your tasting notes on it
• Video will be posted on perfectpourtv.com in the future
• Everyone passed on barrel #6 but someone will eventually take that barrel. Or do you think that goes to stores who don't select and ask the Master Distiller to pick on for them?
• Wade Woodard who has started his new blog at tater-talk.com had an article called Diageo done screwed up. He talked about the Crown Royal Bourbon Mashbill release we discussed in the roundtable. Wade is a consumer advocate and whiskey law sleuth and discovered they are in violation. Can you take any guesses to what this product will be called after the 1 year period is over?
• Why are consumers still the ones doing all the legal hurdles? Does the TTB not care? Does it really matter at the end of the day since it's not a real crime?
• OKI announced the end of their line with a bunch of 12 year barrels being dumped soon but people are cleaning out shelves. In addition, the standard Old Scout is being cleared too. Not even store picks. Is there a panic mode being set in right now?
• People are continually complaining about finding Blanton's. Is it just me or does regular Blanton’s not do it for you all anymore?
• Is Buffalo Trace manufacturing demand?
• Thanks to Blake from bourbonr.com, Nick and Jordan from BreakingBourbon.com, and Brian Harra from Sippncorn.blogspot.com
• Listen to all the Bourbon Community Roundtables

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Many seasoned bourbon drinkers know all too well the climate of things, but rarely ever stop to think how newcomers to this hobby view it. This episode takes an outside look in from experimenting with high rye, low rye, and wheated bourbons as well as a look into how our guest views allocated items. Darin Mellor, a spirits enthusiast, has been on the beer and tequila chase in the past and recently got into bourbon. Learn about his journey into the crazy hobby that can be very frustrating at times.

Show Notes:

• What first attracted you to bourbon?
• Talk about the tequila and beer chase for a bit.
• Before you started really getting into it, was there anything that made you anxious or nervous?
• What made you want to know more?
• How did you start exploring high rye vs low rye vs wheated bourbon?
• Did you even know these different kind of bourbons existed before you dove in?
• What made you go with something barrel proof when you first started getting your few bottles?
• Being new to the scene, what's your take on non-distilling producers?
• When you go to a store and see a hangtag or sticker that says "Won Double Gold", does that influence your decision?
• How did you come to find out about Facebook groups or reddit?
• What was the most surprising thing you saw when you started reading more into bourbon?
• It took me almost 6 years until I found out about limited edition bourbons. How did you find out?
• Am I creating the problem or are new bourbon drinkers the problem when it comes to the allocation issue?
• So talk about your first reactions when you see an acronym like WLW. Are you like what the hell are these guys talking about?
• Now that you are getting into the bourbon scene, what's the most frustrating part?
• What advice can you give to seasoned veterans of bourbon when all the new people are coming into the hobby?
• Are you surprised people are waiting in lines and lotteries for bourbon?
• Have you found yourself sneaking bottles in the house from your significant other?
• You can read more about Darin at mempxl and on Instagram at @mempxl

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The grain to glass movement isn't new, but it's a way for brands to differentiate themselves as they have complete control of the distillation process from all locally sourced products. It sparks pride in your area and builds relationships across the process until it hits the consumer. Ryan Burchett, Co-Owner and Distiller at Mississippi River Distilling Company, joins the show to talk about new experiments are happening from partnering with other distilleries and how the wood effecting the barrel is the next frontier for unique concepts and spirits.

Show Notes:

• Ryan, let's talk about you for a minute. Talk about your background and if you grew up around spirits.
• How old are you and your brother? When did you get the bug to really dive into this venture?
• Your known as one of the bourbon brothers that changed prohibition-era state law in Iowa, so talk about the history of Iowa and the meaning behind this title.
• Before we dive into it, give us an overview of Mississippi River Distilling Company
• Talk about the origins and how the name Mississippi River came to be or did you look out your office window and saw the Mississippi River and said "that's it!"
• So the whole grain to glass thing is something we hear very often now. It's almost counterintuitive to what some of the big titans in the industry do. They feel that sourcing the best grains are the most efficient way to create a quality product, no matter the distance. But they also have to buy from multiple farms for the same grain. So talk about your view of having grain to glass distillation and what it brings.
• Talk about some of the brands and spirits you all are doing.
• Ok what's an "artisan spirit"? I'm intrigued
• Let's be honest, you're on a bourbon podcast but do you have a particular spirit you enjoy distilling more than it?
• What states are your products distributed so our listeners can be on the lookout?
• Talk about the tours and what's unique?
• Talk about Iowa for a bit. You're our first guest from this state so what's bourbon growth been like in regards to the market?
• You started this 5-7 years ago - How has your own operation grown from where it started?
• How many barrels are you aging? You’ve got a lot of experimental barrels going on but what is your primary age you shoot for in your bourbon whiskey? Size of barrels being used? Where do you get your barrels?
• Where are you located so people can visit you and some social media locations to learn more about you

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What happens when you get Bill Samuels, Mike Veach, Reid Mitenbuler, and Susan Reigler in front of an economics class? You talk about the growth of bourbon, the economic impact of it, and how to get jumpstarted into a career. Thanks to the John H. Schnatter Center for Free Enterprise at the College of Business, University of Louisville for hosting and allowing us to record. This event is just one of a series of events on the bourbon industry in the college this semester . The bourbon theme included an economics reading group which read and met to discuss Reid’s book. They also took field trips to Buffalo Trace and Peerless distilling. In addition, the economics senior capstone class is focused on the economic history and importance of the industry. Students in the class are writing a variety of research papers on the bourbon industry for their senior projects.

Show Notes:

• We will first attempt to wrap our heads around the size of the boom
• What consumer and federal or state-level regulatory trends might be facilitating the recent resurgence.
• We will be considering the economic impact on KY, including investment, job creation, tourism, and exports. I’ll have the panelists dwell on the recent investment announcements by BBC, Lux Row, Stoli, and Heaven Hill plus the revival of whiskey row (Old Forester, Michter’s, and, by extension, Peerless, Angel’s Envy, Rabbit Hole, and so on).
• What about the marketing strategy of old brands and distilleries being brought back from the dead (Peerless, Kentucky Owl, and Old Taylor/Castle & Key).
• Given it is fall release season, discuss the surging popularity of the boutique brands from the big distillers and the associated retail price increases, shortages, production timelines, and the “ethics” of the secondary market.
• What is your opinion on the future? Can the boom last and what opportunities are out there for UofL students interested in the industry?

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The community did a pretty quick 180 in regards to treating people more fairly in facebook groups. We discuss how banning unopened bottles has settled the drama and also evaluate the definition of the new vintage spirits law that has passed in Kentucky. Taking a speculative look at the success and if it has the potential to go mainstream across the country. Lastly, we wrap it up talking about our favorite wheated bourbons of all time.

Show Notes

• Blake are you going to be coming out with a whiskey inspired cookbook?
• It is now (as of Jan 1) legal in Kentucky for people to sell their vintage spirits to liquor stores (and bars), which can then sell them to the public. What are our speculations on what will happen?
• It looks like the flood gates have opened up again and eBay has seen a rise of bourbon being sold. Is this just eBay not paying attention?
• The Crown Royal Bourbon Mash Blended Canadian Whisky
• Your favorite wheated bourbon ever.
• Listen to all the Bourbon Community Roundtables.

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You may remember of Dr. Pat Heist of Ferm-Solutions back on episode 121 talking about the science of yeast. This episode feature his counterpart Shane Baker, Master Distiller of Wilderness Trail Distillery, as he answers all the questions you ever wanted to know from a Master Distiller. These guys are very well known in the bourbon world amongst distillers who know what they are doing. We take a deeper dive into grains and how this distillery has been aging product for almost 4 years and still hasn't released a bourbon yet.

Show Notes:

• Tell us a bit about Wilderness Trail?
• Where are you located?
• Do you use the same yeast strain in all your different mash bills?
• Adam Kessell I'd like the hear about all crop yield, and the agricultural footprint of bourbon/whiskey and what safe guards we take for the long term success of the product.
• Can you continue to keep it local?
• How often do you turn away grains?
• What do you think about the bourbon boom from a craft standpoint. what needs to be done to maintain this momentum?
• Aged stock vs making money. where’s that balance?
• What advice to give to other craft distillers?
• What in your opinion is the biggest factor in distilling/aging? Mash?,distillation temperature?, entry proof?, barrel type or aging location?
• Chris Scott I want to hear more about sourcing grains. We already heard Jimmy Russell say he must source rye from Europe. That blew my mind.
• Dustin Charles Herr Discuss year to year variation of crops affect on flavors.
• Steven Granger Discuss how sourcing grains from different parts of the world makes a difference in the finished product.

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Enjoying a glass of bourbon while smoking a cigar seems like an average Friday night to some people. However, pairing a bourbon and cigar can be more complicated than you think. We sit down with Jake Glancy and Jeremy Kendrick of Jake's Cigar Bar to get a complete cigar 101 lesson on everything from cuts, types, leaf varieties, and more to understand how the unique flavor of a cigar will compliment different types of bourbon. You will want to rush outside and smoke a cigar after listening to this one!

Show Notes:

• Let's start from the beginning and talk about the types of cuts
• How do you pick the ring gauge or size of cigars?
• Talk about the wrappers and what flavors each type release
• What's the difference between tobacco in Nicaragua and Honduras versus in Kentucky?
• Talk about hand-rolled versus machine-rolled.
• Bourbon drinkers have a progression from mixing to neat, what about cigar smokers?
• What do you mean by tasting a cigar by "thirds"?
• It's moving from cigars and scotch to cigars and bourbon. What's the initiative?
• Describe the different shapes of cigars
• When you're smoking a cigar do your taste buds or receptors change rather than drinking bourbon alone?
• What's the sweet spot for the third in your opinion?
• I'm going to throw some bourbons at you and you tell me what cigars would pair well.
• Talk about higher in proof bourbons like Stagg Jr and barrel proof bourbons and the cigars that pair well
• It seems like Four Roses pairs well with any cigar
• Talk about barrel aged cigars
• What about something super light like 80 proof Basil Hayden
• Rye whiskey is growing in popularity. How does rye whiskey stand up in cigar pairing?
• How about something that's super oaky like Elijah Craig 23?
• How about finished bourbons like Angel's Envy port finished bourbon?
• The craft market is booming but what do you pair with something that has a grain forward flavor?
• Talk about the Van Winkle Cigars. Are they good or are they hype?
• I see a lot more Barrel aged cigars on the market and I am curious for recommendations and also some info on the technique and how it imparts the flavor from the barrel to the tobacco.
• Are Cubans really that much better?
• Get 15% off at Jake's by mentioning you heard about them on Bourbon Pursuit!

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It's a controversial topic amongst bourbon purists. Can you replicate all the effects Mother Nature and Father Time add to the bourbon that rests inside a barrel? Jacob Call, Master Distiller at O.Z. Tyler, comes from a long family lineage of distillers and decided to do take on an industry with Terressentia using TerrePURE technology. Learn about the growth of this startup and small bit about the technology in this episode.

Show Notes:

• How did you get involved with bourbon and got you here today?
• Do you have any good stories with being around Booker and Fred?
• Tell us a bit about the property here in Owensboro
• How bad of shape was this Old Medley Distillery when you got here?
• I was surprised at the size, it seems like you're pumping out a bunch of product
• What is creating all this expansion especially when you are so new?
• Explain the TerrePURE process because you're expediting the aging
• So it's not just marketing BS?
• Do you worry about bourbon purists not enjoying this when you talk about age statements and the like?
• If it works so well, why wouldn't the big boys want to license this?
• Talk a bit about the O.Z. Tyler Brand
• Will there be other brands to come out?
• So it has to be barreled for at least a year to be labeled Kentucky bourbon
• I was blown away by the taste. It actually tastes like a 4 year old bourbon.
• Where is Terressentia focused for the future?

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This new episode is a flash back to an interview Ryan performed while at Kentucky Bourbon Festival 2017 while sitting with one of the shows all-time favorite guests, Bill Thomas. In addition we're joined by the likes of Mike Jasinski, Jared Hymen, and Mike Miller of Delilahs in Chicago. This is a regular who's who in bourbon and it's great take on the industry of high-end bourbon pours, and the savviness of bourbon markets.

Show notes:

• Talk about Bourbon Bonanza and Jeeps for Joy
• What is hunting like now?
• How is value perceived on a certain bottle when the seller is looking at asinine market prices?
• Is dusty bourbon supply now able to meet demand and not as hard to find?
• How do you protect yourself from fakes in the secondary market?
• Do laser codes even matter?
• How do you find those value pours at your establishments?
• View all our other Bill Thomas episodes

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In this final Bourbon Community Roundtable of 2017 (it's the 15th edition) we look at the unique rise of trading bourbon for bitcoin weighing out the pros and cons, a look back into how the bourbon community has changed for the worse in 2017 and we cap it off talking about our favorite Bourbon and Rye releases of the year.

Show Notes:

• In recent news, we’ve talked about different ways of trading for bourbon. I’ve traded landscape work. I know Ryan has traded his services for boxes of Jefferson’s before. But the new trend is bitcoin. So before we get into the pros and cons of doing a bourbon trade with bitcoin, who has taken the leap and bought some?
• It’s really hard these days to find a good forum that doesn’t start lashing out or people that post their life’s collection of pappy that create a whirlwind of comments. At one point Bourbon Info Exchange and Bourbonr were good places you could go for just normal discussion. But lately, it’s become a game of who can make the poster feel like a douche. I’m honestly a bit appalled by it all. It has ruined the sense of community. there was once a time when you could try and become educated but everyone is quick to jump on ridiculing people now. It’s certainly not a friendly community any longer.
• Ok.. the time has finally come. Our Bourbon of the year choices. lets have a discussion about this because I know not everyone has tasted everything.
• Surprise Barrel for our fans!!!

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If you think the bourbon frenzy has gotten bad here in the US, well you don't know what it's like to live outside the borders. This episode features Ed Rosie and Andrew Watson, members of the British Bourbon Society, as we we discuss the transition of scotch drinkers to bourbon, the European search for dusties, and how it's nearly impossible to get your hands on store picks which we take for granted.

Show Notes:

• How did you get into bourbon
• What is the British Bourbon Society all about?
• Talk about the current state of affairs with bourbon in the UK.
• How much have you seen the EU pick up on this? Are there dedicated bars? Are bartender cocktails changing?
• Is it cheaper to have your booze imported from a different country?
• Have you taken all the dusty bourbon out of Europe?
• I have friends from the UK and when they visit they tend to bring extra suitcases for shopping because things are just cheaper here. How do the prices compare to the US with taxes?
• How often are you making pilgrimages to go shopping?
• At this point, Trump is making more enemies across the globe and within our own country. Back in July, the European Union talked about a retaliatory tariff on steel imports. They said there would be heavy taxes on American whiskey. And the senate majority leader is Mitch McConnell who represents Kentucky, so it’s no wonder why they would go straight for the groin. As bourbon begins to boom and flourish in export markets this could really hit home as every distillery is in hyper-growth phases. Fred Minnick had an article on the NYTimes that really touched on the subject. I want to get your opinions on what this tax could potentially do
• What’s the difference in the legalities? still a 3 tier system?
• You also have some interesting export only bourbons you have access to. Wild Turkey 12 year. Blantons SFTB and Gold and Reserve. But what do we have in the US you wish you had every day access to?

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Have you ever wondered what these bourbon barrel picking groups like The Bourbon Mafia, 1789b, T5C, and The Bourbon Cartel are all about? Eddie Noel, who has a history of founding multiple groups, will guide us into what it takes to form a barrel picking group with the types of individuals needed, the commitment of joining one, and the secret to getting private barrel selections when you don't have a store to get you in.

Show Notes:

• Eddie, how did you get started with bourbon?
• Before we dive in, explain what a barrel picking group does. It should be self explanatory but you know.
• We've talked about barrel selections being a great avenue for terrific bourbon, do you agree?
• Talk about your history with barrel picking groups
• Lets talk about the mentality of barrel picking groups. What do you need to know going into creating one?
• How hard is it to create one?
• Is it difficult when stores want to keep the barrel themselves?
• What do store owners get out of it?
• Who are the types of individuals you seek out?
• Do they need to be in the same area?
• Does it help if the members are from Kentucky? (Local to the distilleries)
• Does having a connection to a store owner make it break it?
• If you do have that connection, how big should a store be or the volume that needs to be sold to determine how often they can be selected?
• Is there ever an over abundance of selections? Could it hurt your pockets if you aren't careful? Can you split barrels with a store so half go to the group?
• Are there ways to get barrels without knowing a store owner?
• What are some of the rules of the group?
• Amy Halter from Patreon: For Eddie Noel, are there ever differences of opinion on which barrel to select, and if so, how does a large group handle that?
• Are there certain distilleries that treat barrel picking groups in favor versus traditional store owners?
• Talk about some distilleries you are visiting outside of Kentucky
• What do you think about finished barrels?
• Are craft distilleries easier to get on their select list rather than the big dogs like Wild Turkey, Four Roses or Buffalo Trace etc?

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In Episode 109 we featured two retailers and discussed if there is such a thing as MSRP pricing and how square footage, location, loyalty, and clientele all boil down into how rare bourbon is priced and sold. Eric Darland, a buyer in the D.C. area sent us an email and told us we completely missed the mark. Eric gives insight into the legalized mafia that is distribution, allocation of store picks, and pricing fairly.

Show Notes:

• Let's start with store picks and why are they so hard to get outside of Kentucky?
• Do you think it's unfair that if a store sells more lower tier bourbon they should have a shot at choosing barrels?
• Are you losing customers if your store doesn't have the top-tier stuff?
• Do liquor stores really make that much money on limited releases by selling at 2-5x MSRP?
• What's the difference is pricing in the D.C. area vs Kentucky vs NYC?
• So you are firm believer in supply and demand and pricing accordingly
• So your store reaps the benefit of getting 2-3x value. What happens when Buffalo Trace ups their cost to you by 2-3x? How are you going to feel?
• Would new MSRP pricing end the secondary market? Would we see BTAC bottles lined on the shelf at $600 a piece if that happened?
• Booker's Rye and WhistlePig Black Prince releases are good examples of proper pricing
• Do distiller's even care? The ultra-premium is less than 1% of their actual revenue.
• Do you think it's an unfair fight in regards to passion for someone that lives in KY vs DC?
• Distribution is problematic. Some people suggested having Amazon being the centralized liquor store. What is an idea of how distribution can be fixed that levels the playing field across state lines?
• What's the future of how supply will equal demand?

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There's been some sneaky releases lately from Diageo and Jefferson's so we tackle those. If you're short on Christmas gift ideas, we talk about some of those things you can give the bourbon lover in your life.

Shoe Notes:

• In recent news, the folks at Diageo slid in a brand new Orphan Barrel release called Entrapment 25 year Canadian Whiskey. Anyone have thoughts on it yet?
• Jefferson's also released their 16year Presidential Selection. I heard about this release almost a year ago and completely forgot about it. But this is a unique one because it's not like any other Presidential release. this one has some of the Jefferson's flair where its been double barreled and they call it Twin Wood. Twin Wood got its name after Master Distiller Trey Zoeller chose an 11-year Bourbon to be re-barreled in freshly charred oak for another 5 years. Around 10,000 bottles are available today in markets across the country at an MSRP of $199.
• The bloggers on the roundtable did their sleuthing and found out that PVW15's red foil this year was a bottling line mistake. Blake had a special name for it.
• The holidays mean one thing, as "the bourbon connoisseur" of your family, your obligated to bring a few bottles over to share with family. What are those bottles?
• Christmas season is quickly approaching. Each person gets to discuss what they believe are the top gifts. This could be from a specific bottle, to ice molds, to clothing.
• Be on the lookout for a special Black Friday deal on the Bourbon Pursuit facebook page as well!

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Many of us understand Bourbon 101 and 102 knowledge, but what about level 400? Dr. Pat Heist of Ferm Solutions joins the show to explain what is chemically happening when you're producing bourbon and gives an in-depth look at yeast and how it becomes one of the most critical components of the process. You will learn all about the breakdowns of enzymes during mash cooking and species of yeast for distilling. If you're a science buff, this episode is for you.

Show Notes:

• What does Ferm Solutions do as well as how big Wilderness Trail Distillery?
• What was your first real job out of college and how did that get you into spirits?
• Are you tailoring yourself to craft whiskey or do you help with big names on the market as well?
• Talk about the science behind corn
• Is there really a difference between red corn or blue corn vs the traditional white/yellow corn? Difference in flavor? Economical?
• Talk about pesticides and GMO for the grains
• What about barley, rye, or wheat? Is the breakdown of the pathogens different or the enzymes?
• Go a bit more in depth about what the scientific differences between sour vs sweet mash
• How does yeast compete? What about the sanitary levels and how that contributes?
• What are the differences in the species of yeast and which ones are typically used in beer and spirits production?
• True or False. Does yeast contribute 15% to the flavor of a bourbon?
• What are the differences between low-gravity and high-gravity fermenters?
• What is the cause of a mutated yeast? Jim Rutledge discovered it at one time when it was a part of some limited edition offerings at Four Roses
• When you're monitoring the yeast during fermentation, what are you looking for?
• When I was at Castle and Key they talked about doing yeast forensics to find a closely resembled strain. Is this actually possible or just marketing hype?
• Gram-positive and gram-negative bacteria. What does this even mean?
• When does the yeast stop playing a roll? When it's in the barrel? out of the barrel? in the bottle?
• Is yeast like a fungi where it can reproduce when it get puts back into a normalized environment?
• What about beers that go bad?
• One last question about corn, how long do you age corn in a silo to dehydrate corn and remove moisture?

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Retailers need an edge to stay competitive in today’s market. Listen to Louis Dachis of Ace Spirits and David Driscoll of K&L Wine Merchants on how technology is making their business grow on national level and you get a lesson on distribution and why there are shipping restrictions to different states in the US.

Show Notes:

• Talk about your stores and the markets you serve
• How have you seen the bourbon market effect your business? What's the good what's the bad?
• How does having a very prominent online presence given you an advantage?
• Do you see your barrel picks making its way out of state because of online orders? Do you feel that impacts locals?
• We know allocated items in bourbon are coveted right now. How are you dealing with this surge? Do you reward continual shoppers, even online shoppers that are out of state?
• Is there a better way to get products into the hands of consumers other than the three-tier system?
• Why are there so many law restrictions on shipping alcohol across state lines? Why can't we have a uniform federal ruling that allows shipment across state lines?
• This goes into global shipping. For example: A Malt like Springbank 21 (700 ml) at Masters of Malt retails for $220ish. Even if I bought only one bottle and paid $40 for ship on the 1 bottle, it is still cheaper than purchasing the 750 ml US version for $390ish. Where do you think a savvy consumer would buy? How will US retail stay competitive in the global marketplace at this rate?
• In an ideal world where you can sell more volume online, what do you want to see changed?

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With the current climate of overpriced rare whiskey, how do you turn that into a profitable business? Matt Landan talks about pivoting his coffee shop into Haymarket Whiskey Bar, a staple of bourbon country and Top 40 whiskey bar.

Show Notes:

• Everyone who has visited Louisville probably knows but we are going to talk about the history of the bar
• Do you think this is becoming a new landmark on the bourbon trail
• How are you appealing to the local bourbon community?
• You also do something unique with the price of your Van Winkles too
• People on the forums also thought you ruined bourbon for maybe 30 minutes last year too
• Talk about the new Vintage spirits law and what that means
• You’re keeping up with it. what’s the latest news with it and where are they?
• What are some potential pit falls?
• How do retailers or people like yourself protect themselves from frauds?
• What mistakes have you made trying to run a whiskey bar?
• What advice would you give to someone?
• How do feel about increased competition?

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