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Bourbon Pursuit: The Official Podcast of Bourbon | Weekly Releases with Insiders, Pundits, and Master Distillers of the 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 Industry
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Now displaying: March, 2017
Mar 31, 2017

We are going back and revisiting episode #056 about building the barrels at Brown Forman. This is a great to wrap up back to basics month. Michael Nelson, Plant Director at the Brown-Forman Cooperage, gives a step-by-step and inside look to the barrel making process.

  1. Give us your bourbon story.
  2. Before we dive into the ins and outs of technicalities of barrel char. give us a history lesson about where we are.
  3. So this is my first encounter being at a cooperage. give me the 101
  4. We saw one barrel that was cross cut. Talk about that.
  5. What’s the average number of discarded barrels that don’t meet some sort of quality assurance?
  6. Talk about char levels for a bit because it’s something that is always said, but never really explained about in depth.
  7. Is the barrel making process getting more expensive on a yearly basis because of demand and material supply?
  8. 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
  9. 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?

 

Mar 24, 2017

Mike Sherman, Owner of Vendome Copper and Brass Works, joins the show to talk about the art and craftsmanship that go into making the stills and how they have established being the best in the business after a century of being in business.

  1. Before we get into talk about what it is that you do here, let’s get your thoughts on bourbon. Do you drink it? or just love it because it means good business right now?
  2. For those listeners who have never heard of Vendome, give them an idea of what it is you all make here and why it’s important
  3. What else do you make here besides copper stills?
  4. Give us the history of Vendome and how you grew up in the business.
  5. Give us a break down of trial and error. Because at this point you are carrying on legacy, but the generations before you probably had to go through retooling, or refactoring of certain things to make the stills as reliable as they are.
  6. Terry Bone & Brent Melvin ask how customized are your products? do they start with a base design for the stills or is it entirely customized to the whiskey manufacturers desires?
  7. Is there any innovation thats going on or is pretty much copy/paste?
  8. Why is copper the element of choice when making a still?
  9. What makes Vendome stills unique?
  10. What’s the average time is takes to manufacture a still? I know that’s a loaded question but humor me.
  11. Follow @VendomeCopper and Like on Facebook

 

Mar 17, 2017

The Bourbon Community Roundtable #7 talks about their beginnings with bourbon. Where did it all start, the intimidating scenarios, tips for beginners, and even tips for veterans.

  1. What was your gateway bourbon? The one that started it all...
  2. Blake you started with a barrel-proof, why is that?
  3. Do you think it’s a smart idea to introduce people to bourbon with low proof vs high-proof?
  4. What bottles would you say are a must for a newb? I know this is very broad question, but if I was gonna start with 5 bottles, what would be on your list?
  5. What’s the most intimidating thing about being new to this?
  6. Tips to newbies getting into this
  7. Tips to veterans like us to help new people?
  8. What’s the first limited release bourbon that made you become a sucker for FOMO?

 

Mar 10, 2017

Bernie Lubbers, Whiskey Ambassador for Heaven Hill and also known as The Whiskey Professor, joins the show to talk about bottled-in-bond and what makes these bourbons “bricks of gold”.

 

  1. Talk about Bern’s Corner and how you arrange your bottles
  2. What has made you so fascinated with Bottled-in-Bond?
  3. Talk about the issue or necessity behind bottled-in-bond
  4. When people were diluting whiskey or using tobacco spit, were people still buying it?
  5. Why 100 proof and not 90 or 80?
  6. Is the bottled-in-bond act still a binding piece of legislation?
  7. So you can have bottled-in-bond of spirits other than bourbon?
  8. There is an interpretation for bottled-in-bond corn whiskey
  9. Why did Issac Wolfe Bernheim against the bottled-in-bond act?
  10. Talk about Colonel Taylor and his involvement
  11. Were there any palms that were greased to make this happen?
  12. After this bill passed, did it put brands out of business?
  13. What’s the importance of having bottled-in-bond today?
  14. What is the responsible for the resurgence of bottled-in-bond?
Mar 3, 2017

Tim Knittel, Bourbon Educator at Distilled-Living.com and a certified Stave & Thief Society Executive Bourbon Steward, kicks off "back to basics" month by giving an in-depth Bourbon 101 and 201 level knowledge bomb. You will learn something new, guarenteed or your money back!

  1. let's start from the top. What is bourbon?
  2. How's it made?
  3. What goes into it?
  4. What's the average proof coming off the distillate?
  5. Some people say that limestone water is a big reason why Kentucky bourbon taste better. Is that true or can I get the same effect out of a garden hose?
  6. Is anything stopping someone outside of America from making a bourbon or it just can't be called that?
  7. What advice do you give people of the first bottles to buy that give you a variable taste range?
  8. So people like us who think we know everything, what's a common misperception or falsification we tend to fall for?
  9. What’s the most common question you get asked at your tastings

 

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