Tim Hagan and Ethan Pardieu, Kentucky Bourbon Boys Distillery Tours, give insights into their customized tours and how they learned about bourbon themselves.
Chad Butters, Co-Founder and CEO of Eight Oaks Craft Distillery, and Vince Roth, Managing Partner of Final Furlong Racing Stables, talks about a new partnership to invest in a horse and get bottles of bourbon in return
Trey Zoeller, Founder and Master Blender of Jefferson’s Bourbon, shares his story with some new information about a new Presidential special release.
Susan Reigler, Executive Bourbon Steward, joins the show again to talk about Bourbon Women, an organization founded to join like-minded individuals around the nation.
Mark Coffman, Master Distiller at Alltech Brewing, which is the home of Town Branch bourbon, talks about being a Brewmaster as well as a Master Distiller.
Kelly Ramsey, Bourbon-Certified Chocolatier and Owner of Art Eatables, talks about her delicious bourbon truffles and the difference between bourbon balls.
Freddie Johnson, 3rd Generation Employee and Tour Guide at Buffalo Trace, talks about his family legacy and his depth of bourbon knowledge.
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Tim Judge, Global Ambassador for Bulleit Bourbon, dives into the Bulleit Bourbon origination and all the new expansion taking place.
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.
Michael Nelson, Plant Director at the Brown-Forman Cooperage, gives a step-by-step and inside look to the barrel making process.
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.
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.
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.
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.
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.
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.
Jordan, Eric and Nick, authors behind BreakingBourbon.com, talk about how bourbon fill levels change flavor profiles and we look at the new releases to come in 2016.
Adam Johnson, Director of the KY Bourbon Trail, comes back to gives us the scoop on the 2016 Bourbon Affair and a more about Senate Bill 11.
Andrea Wilson, Vice President and General Manager of Michter’s Distillery, gives us the history of Michter’s, her rich history influencing the bourbon industry behind the scenes, and hints at a new 20 year bourbon release and potential Celebration.
Andy Treinen, the Director of Marketing at the Frazier History Museum, talks history of prohibition, the future Bourbon Museum for “bourbonism”, and the Old Forester Speakeasy Series.
Chris Morris, Master Distiller at Woodford Reserve, gives an insight into the historic grounds and the $1000 Mint Julep in time for Derby.
- Talk about your first memorable experience with bourbon. Good or Bad?
- Talk about your background and coming into the bourbon industry
- Let's talk about the Woodford grounds a little bit. It's held over 4 different names in the 200 years it's been existence.
- What makes your bourbon special or unique compared to others?
- There’s a misconception that Woodford is aged longer than Old Forester. Can you explain the differences?
- What is the future of distilling going to be? Is it a science or art form?
- You've been quoted as saying "Because we have a small distillery we use less sour mash than many distillers, which gives more fresh grain in every batch”. I know we can go to the liquor store and read a label that says Sour Mash bourbon but what does sour mash truly mean?
- You also ferment the mash for nearly twice as long as other distilleries, around 6 or 7 days when most usually do 3 or 4. Again talk about the role that plays.
- You do some unique experiments that are released yearly or even at the distillery. The latest masters select was called 1838 Style white Corn. Then there was another recent release called frosty four Wood. Talk about those.
- Choose your favorite child
- Talk about the process of the “Double Double Oaked”
- It is Derby season and Woodford has some affinity with horses. Talk about your ties to the horse racing industry
- Any favorite horse names over the years?
- With Derby time the drink of the season if the Mint Julep, talk about the $1000 Mint Julep
- I don’t know if this is fact or fiction, but is the ice actually flown in from a glacier?
- How do you get your hands on one?
Fred Noe, Global Ambassador and Master Distiller at Jim Beam, talks about the history of Jim Beam, his celebrity encounters and the new Booker’s Rye release.
Patrick Hutchens, Owner of Promotional Wood Products, shares his company’s story of giving premium bourbons the extra edge.
New Podcast from Bourbon Pursuit! Episode 042 - Matt Gandolfo, Brand Ambassador for Wild Turkey, talks history of the brand, non-GMO grains, each of the expressions and the new “Decades” release set for May 2016.
- We kick off the show talking about one of our past guests, Marianne Barnes, and the new name for the Old Taylor Distillery.
- Tell us about your first encounter with bourbon
- Tell us about your role and what it consists of
- Why is Wild Turkey 101 and not 100?
- How did it grow to a business from 101?
- What did the name Austin Nichols mean to Wild Turkey?
- So why remove the name Austin Nichols from the brand?
- What are some of things during the process makes Wild Turkey unique compared to other brands?
- What does Non-GMO products give you in regards to quality?
- What’s it like hanging around Jimmy Russell?
- Talk about the individual expressions and the differences between each.
- Talk about the new release called “Decades" that will be coming in May 2016
- Is there something that holds true to the quote “Older turkey is better turkey”?
- If you have to have one Wild Turkey product on the shelf as a staple, which do you choose?