Bourbon Pursuit: The Official Podcast of Bourbon | Weekly Releases with Insiders, Pundits, and Master Distillers of the Bourbon Industry

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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Bourbon Pursuit: The Official Podcast of Bourbon | Weekly Releases with Insiders, Pundits, and Master Distillers of the Bourbon Industry




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Now displaying: July, 2016
Jul 29, 2016

Tim Judge, Global Ambassador for Bulleit Bourbon, dives into the Bulleit Bourbon origination and all the new expansion taking place.

  • Tell us about your journey into whiskey
  • Why did you choose Bulleit as your spirit of choice in the portfolio?
  • What lessons did you take away from Tom after meeting him?
  • We’ve had plenty of ambassadors on the show that talk about going around t
  • different places and telling bartenders about their bourbon or attending events and handing out cocktails. but you’re a “global” ambassador, what more does that entail?
  • You also have passion outside of spirits, talk about that
  • For those folks who are unfamiliar, which I think would be pretty hard to do at this point, tell people about Bulleit bourbon.
  • Also let’s talk individually about the different expressions that are available. and what makes each unique or special. sort of the pitch that you would do during a tasting event.
  • Bulliet Bourbon has the tagline that says “Frontier Whiskey”. The thing of it is, you would probably never want to drink Frontier Whiskey
  • And marketing plays a heavy role in the label positioning as well, talk about that.
  • Bulleit is now owned by Diageo and is hypothesized to be distilled by Four Roses. However, mistake me if I’m wrong, I believe that the agreement or contract with Four Roses is going to be coming to an end and distillation is going to be moving to the Bulleit Frontier experience at the acclaimed Stitzel-Weller Distillery.
  • Do you see a change in the flavor profile coming as new operations come online?
  • We had Carol Perry back on the show back in episode 23 and you had the opportunity to meet with him. What did you think?
  • Back to you, a lot of people here in the states are starting their own bourbon and whiskey collections, trying to round up as many as they can for the fun of tasting and even for potential profit, do you have a big collection yourself?
  • This is a question from Blake @ - if you want to make some classic bourbon cocktails, what are some of the ingredients you should always have on hand?
Jul 22, 2016

Jason Brauner, Owner of Louisville-based restaurant Bourbon’s Bistro, talks about his family history at National Distillers and running a full serviced bourbon-themed restaurant.

  • Once again, thanks to Adam Johnson…..., we are making our first podcast on the Urban Bourbon Trail. For those not familiar, the Urban Bourbon Trail is sponsored by the Louisville Vistor’s Center as a way to show attractions relating to bourbon right here in the heart of the city. It has a majority of bars and restaurants but you can download the Urban Bourbon Trail app for yourself to find out more. Or you can pick up a Passport at any Urban Bourbon Trail location or at the visitors center on 4th street downtown. So there’s more to the bourbon trail than heading out to bards town.
  • What’s your history with bourbon?
  • Did you have the foresight to stock away a bunch of National Distiller’s products?
  • We met at WhiskyLive and you were wearing your great uncle’s watch. talk about that and your family history in the bourbon business.
  • Give everyone the scoop about Bourbon’s Bistro
  • Talk about the connection between bourbon and France.
  • How did you decide to get into the restaurant business?
  • What did it mean at the time to investment in something that was on the bandwagon and take that risk?
  • Back in 2014 your restaurant was names on of the world’s best whiskey bars, talk about that
  • You’re also a stop on the Urban bourbon trail. How has that effected business
  • What’s your favorite thing on the menu because mine is the shrimp and grits
  • You have quite a whiskey collection and lots of dusties. talk about it.
  • Are you in favor of KY changing their laws to be a more relaxed like DC where you can source a bottle from anywhere to sell at your establishment, cutting out the distributor and giving your patrons a chance at tasting bourbons that you have amassed?
  • Any advice to others out there looking to open a bar?
Jul 15, 2016

Michael Nelson, Plant Director at the Brown-Forman Cooperage, gives a step-by-step and inside look to the barrel making process.

  • Give us your bourbon story.
  • Before we dive into the ins and outs of technicalities of barrel char. give us a history lesson about where we are.
  • So this is my first encounter being at a cooperage. give me the 101
  • We saw one barrel that was cross cut. Talk about that.
  • What’s the average number of discarded barrels that don’t meet some sort of quality assurance?
  • Talk about char levels for a bit because it’s something that is always said, but never really explained about in depth.
  • Is the barrel making process getting more expensive on a yearly basis because of demand and material supply?
  • For everyone that missed the episode with Chris Morris where we talked briefly about the cooperage, talk about what it means to have a cooperage dedicated to their private whiskey
  • The release of Cooper’s Craft happened recently. And it was named after the location of where we are recording today. What does that mean to you?
Jul 8, 2016

Josh Hollifield, Visitor Center Manager for Barton 1792, gives a history of the grounds and an insider look to the resurgence of the 1792 brand.

  • Shoutout to Adam Johnson of the KY Bourbon Affair
  • What all does your job entail?
  • What’s your coming to age tale of bourbon?
  • Most people may or may not know, but Sazerac is your parent company who also owns Buffalo Trace. Talk a bit about that background
  • Can you give us some history of the distillery?
  • Talk about the different brands coming out of Barton
  • Talk about Ridgemont
  • Lets talk about the new 1792 expressions
  • We know our friend of the show, Owen Powell, picked a barrel of 1792 and asked it to be Full Proof. Are barrel proof offerings of 1792 something that you all are considering for a majority of these soon?
  • Can you talk a little bit about your mash bills?
  • What other spirits do you age here?
  • What's the one thing people are always surprised about when leaving or taking tour
  • The barrel char in the gift shop, what’s that about?
  • What's next for Barton?


Jul 2, 2016

Susan Reigler, Executive Bourbon Steward and author of multiple bourbon books, talks about her past as a food critic and shares how to pair food with bourbon and explains what it means to be an Executive Bourbon Steward.

  • Your bourbon resume is impressive. Where did this all begin? It must have taken some sort of inspiration.
  • How would you categorize yourself? We have bourbon historians. Do you consider yourself to be a bourbon enthusiast?
  • I want to talk about food for a little bit because you must have a very refined palate. When was the last time you ate at a Red Lobster?
  • Do you think food and bourbon pair well together because I sometimes find that i don’t get to experience the full flavor of a bourbon when i’m trying to eat my pepperoni stuffed hot pocket.
  • What dishes do you find are best paired with a bourbon?
  • Any particular bourbon that works better than others?
  • First off, give the listeners a quick explanation of what the James Beard Awards are and what’s is like being a judge.
  • Give us the top 5 restaurants that you need to eat at while you’re here exploring the trail
  • What’s it mean to be an executive bourbon steward?
  • We've been told that women have a better palate than men. I hear you have scientific evidence that it's true.
  • See all of Susan's books on Amazon ->