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

The official podcast of bourbon! Bourbon Pursuit interviews icons in the bourbon whiskey 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 | Insiders, Pundits, and Master Distillers of the Bourbon Whiskey Industry
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Now displaying: 2018
Feb 15, 2018
 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! Danner has been making boots for 85 years for the unforgiving Pacific Northwest. Their Stronghold series is inspired by hikers but built for the toughest working conditions. Find your local store at danner.com. State of Logic Podcast connect the dots on relevant topics with interesting people as their guests. They explore recent books, culture, movies, science, politics and other random thoughts about life. 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?
Feb 8, 2018
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? Danner has been making boots for 85 years for the unforgiving Pacific Northwest. Their Stronghold series is inspired by hikers but built for the toughest working conditions. Find your local store at danner.com.
  • 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.
Feb 1, 2018
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. This episode is made possible by through Patreon support. Make your pledge to support the show today on Patreon.
  • 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
Jan 25, 2018
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. This episode is made possible by through Patreon support. Make your pledge to support the show today on Patreon.
  • 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
Jan 18, 2018
What happens when you get Bill Samuels, Mike VeachReid 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. This episode is made possible by through Patreon support. Make your pledge to support the show today on Patreon. 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?
 
Jan 11, 2018
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. This episode is made possible by through Patreon support. Make your pledge to support the show today. Show Notes Listen to all the Bourbon Community Roundtables.
Jan 4, 2018
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. This episode is made possible by our Patreon support. Make your pledge to support the show today 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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