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Bourbon Pursuit

The official podcast of bourbon! Featuring interviews with people making the bourbon industry happen. Bourbon Pursuit interviews icons in the bourbon industry who share their story and give a behind the scenes look at the people that make whiskey so enjoyable.
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Now displaying: June, 2016
Jun 23, 2016

Chef Edward Lee, 4-time James Beard nominee, TV Show host, owner of 610 Magnolia and Milkwood, dives into culinary arts and cooking with bourbon while sharing his philosophy on bourbon with dinner that led to the creation of Jefferson’s Chef Collaboration.

  • You were a suggestion from one of our listeners, give us your background as a chef and what led to southern cuisine
  • The derby couldn’t have been your first bourbon experience, or was it?
  • What intrigues you about bourbon?
  • Can you remember your first dish using bourbon?
  • Tell people about your two restaurants and dishes you serve here in Louisville
  • Does bourbon have any inspiration on your menus from time to time?
  • Talk to us about your book Smoke and Pickles and cocktails
  • Do you have a bourbon of choice when your cooking?
  • Talk about the process of choosing a bourbon for Jefferson’s Chef Collaboration
Jun 16, 2016

Kerry Bossak, author of Subourbia.com, talks about how bourbon helps him lose weight and goes over his top 10 list of the most annoying trends in the bourbon world.

  • Special guest co-host Blake from bourbonr.com shares his favorite release of the past few months.
  • How did you get into bourbon?
  • Also talk about your blog
  • Then we dive into the top 10 most annoying trends in the bourbon world. Read his article here
Jun 11, 2016

A Whiskey Wash Roundtable. Maggie Kimberl, Nino Marchetti, and Michael Veach join as we discuss Maker’s 46, Pappy & Co Cigars, history of Buffalo Trace, Castle & Key, and the failed crowd funding campaign by Jim Rutledge. 

  • Wrapped up dinner at Down One Bourbon Bar and in the Speak Easy Room.
  • Down One has a private Maker’s 46 selection and Micheal talks about a good food pairing
  • Talk about the Maker’s 46 Barrel Selection
  • Maggie, you had a chance to be a part of Pappy & Co’s Pappy Cigar Line. Talk about it.
  • How long will it be till you see counterfeit Pappy cigars?
  • Nino, you saw something interesting at a liquor store in Frankfort, talk about it.
  • Michael, talk a little bit about the Buffalo Trace Distillery history
  • Nino, you’ve been here for 3 days now, what is the coolest thing you’ve seen so far?
  • What makes you excited for Castle & Key?
  • I want to get your opinions on the failed Rutledge crowd funding campaign.
Jun 3, 2016

Ray Perryman (@LBSpringHurst), Spirits Manager at Liquor Barn (@LiquorBarn) in Louisville, shares an insider view to carrying over 400 bourbon and whiskeys, how to deal with the allocated ones, and keeping transparency.

  • We open up a Van Winkle Rye 13 Year to start the show
  • Ray, I know you're a beer guy but do you enjoy the brown water?
  • How did you get into bourbon?
  • What is Liquor Barn for all those outside of Louisville?
  • What's the day in the life of a spirits manager?
  • You came into the Springhurst location and you said it was in dire need of a shakeup. What have you done to increase interest?
  • Talk about the Tasting Bar
  • How do you all deal with releasing rare bourbons
  • Talk about Flat Boat Bourbon
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