Andy Treinen, the Director of Marketing at the Frazier History Museum, talks history of prohibition, the future Bourbon Museum for “bourbonism”, and the Old Forester Speakeasy Series.
Chris Morris, Master Distiller at Woodford Reserve, gives an insight into the historic grounds and the $1000 Mint Julep in time for Derby.
- Talk about your first memorable experience with bourbon. Good or Bad?
- Talk about your background and coming into the bourbon industry
- Let's talk about the Woodford grounds a little bit. It's held over 4 different names in the 200 years it's been existence.
- What makes your bourbon special or unique compared to others?
- There’s a misconception that Woodford is aged longer than Old Forester. Can you explain the differences?
- What is the future of distilling going to be? Is it a science or art form?
- You've been quoted as saying "Because we have a small distillery we use less sour mash than many distillers, which gives more fresh grain in every batch”. I know we can go to the liquor store and read a label that says Sour Mash bourbon but what does sour mash truly mean?
- You also ferment the mash for nearly twice as long as other distilleries, around 6 or 7 days when most usually do 3 or 4. Again talk about the role that plays.
- You do some unique experiments that are released yearly or even at the distillery. The latest masters select was called 1838 Style white Corn. Then there was another recent release called frosty four Wood. Talk about those.
- Choose your favorite child
- Talk about the process of the “Double Double Oaked”
- It is Derby season and Woodford has some affinity with horses. Talk about your ties to the horse racing industry
- Any favorite horse names over the years?
- With Derby time the drink of the season if the Mint Julep, talk about the $1000 Mint Julep
- I don’t know if this is fact or fiction, but is the ice actually flown in from a glacier?
- How do you get your hands on one?
Fred Noe, Global Ambassador and Master Distiller at Jim Beam, talks about the history of Jim Beam, his celebrity encounters and the new Booker’s Rye release.
Patrick Hutchens, Owner of Promotional Wood Products, shares his company’s story of giving premium bourbons the extra edge.
New Podcast from Bourbon Pursuit! Episode 042 - Matt Gandolfo, Brand Ambassador for Wild Turkey, talks history of the brand, non-GMO grains, each of the expressions and the new “Decades” release set for May 2016.
- We kick off the show talking about one of our past guests, Marianne Barnes, and the new name for the Old Taylor Distillery.
- Tell us about your first encounter with bourbon
- Tell us about your role and what it consists of
- Why is Wild Turkey 101 and not 100?
- How did it grow to a business from 101?
- What did the name Austin Nichols mean to Wild Turkey?
- So why remove the name Austin Nichols from the brand?
- What are some of things during the process makes Wild Turkey unique compared to other brands?
- What does Non-GMO products give you in regards to quality?
- What’s it like hanging around Jimmy Russell?
- Talk about the individual expressions and the differences between each.
- Talk about the new release called “Decades" that will be coming in May 2016
- Is there something that holds true to the quote “Older turkey is better turkey”?
- If you have to have one Wild Turkey product on the shelf as a staple, which do you choose?