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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: January, 2018
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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