The Spirit Guide Society – Details, episodes & analysis

Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

youtube.com/c/SpiritGuideSociety/?sub_confirmation=1

--

About Brent: (fourrosesbourbon.com)

Being Master Distiller is something Brent Elliott says is hard to call a job because, to him, “it’s a privilege and a passion to be a part of Four Roses.”

A native of Owensboro, Kentucky, Brent became Master Distiller at Four Roses in September 2015 and he is uniquely qualified for this role… after all, he’s been involved in Producing Four Roses premium Bourbons since he began with the company in 2005.

As the Distillery’s Director of Quality, Brent’s years of experience with Four Roses include everything from applying his Chemistry degree in production, managing barrel inventories, production planning, to selecting barrels for special Single Barrel bottlings and Limited Edition products. Brent applies his on-the-job experience to his role of Master Distiller, ensuring that each Four Roses product has the fruity, smooth and mellow character, along with a hint of spice, that the brand has become known for around the world.

Every stage of the production process is critical and you’ll find Brent’s heart and soul in every one of them. Named Master Distiller/Blender of the Year at the 2020 Icons of Whisky America award ceremony, Brent Elliott is particularly proud of Small Batch Select, the distillery’s newest permanent product-line extension since 2006, and the biggest addition to the storied history of the brand since he became master distiller. 

Cheers.

--

A Q&A With Master Distiller Brent Elliott

We know you don’t like to toot your own horn, but what makes you an ideal Master Distiller?

In many ways, I am somewhat reserved. I think that aspect of my personality and my interest in science are what led me into the field of chemistry. But, after coming to Four Roses, leaning more about Bourbon and interacting with visitors to the Distillery, I began to realize that I never felt reserved when it came to Bourbon. I think the key is the excitement that surrounds any conversation about Bourbon…from both sides!

What is your responsibility as Master Distiller?

My focus will always be what got me to where I am, and what got the Four Roses brand where it is today, and that’s quality. It will be a challenge to be as involved in Quality as I always have been and to promote a brand that I love, but it’s a challenge I welcome!If we maintain the same quality that has come to define Four Roses and I successfully share my experiences and passion with the growing number of Bourbon enthusiasts, then I will be doing my job. This brand speaks for itself, and I’m committed to maintaining the product and sharing Four Roses Bourbon with as many people as possible.

What’s been your favorite thing about working at Four Roses Bourbon thus far?

If you look at Four Roses, you can see the tremendous growth over the past 5-10 years. In that time there has been a surreal feeling of excitement surrounding the brand and the industry as a whole. As Four Roses has grown, this excitement has attracted more wonderful and passionate people to the company. Working with them and sharing in the excitement is my favorite part of being here.

What can the fans expect in years to come?

More Bourbon of the same quality they know and love. And, with our recent investments to increase our capacity, even more people will have the chance to enjoy Four Roses.

What gives you the most satisfaction at Four Roses?

I’m happiest either when I am so deep into a project or task that I lose track of everything else OR when something is finally complete and I can take a big step back and take pride in the finished project. One thing that comes to mind is the first sip of a Limited Edition after all the barrels are dumped. That’s satisfying! 

Describe a typical day in the life of Brent Elliott.

Fortunately it is impossible to answer that question. Every day is different for me at Four Roses. I enjoy that there is no real routine. I mentally prepare my daily goals on my way to work every day. If I’m lucky, my day resembles my plan. Usually, it doesn’t.

Do you remember your first taste of Bourbon?

I remember my first drink of unmixed bourbon. Years ago, a good friend of mine introduced me to Bourbon on the rocks. I was very excited and grateful at the time. I’m even more grateful now, and I’ve told him so.

Where did you grow up?

Owensboro, KY.

UK or UofL?

I graduated from UK. That’s all I should say.

Do you have a favorite Four Roses recipe?

I can’t even say what my favorite Four Roses product is. It changes depending on my mood and even on the time of year. I seem to lean toward Single Barrel in the cooler months and the Yellow Label and Small Batch in the warmer months.

Are you into music? Favorite band?

I love music. Picking a favorite band or genre is similar to the question about my favorite recipe. There is a whole world of rich, wonderful music out there. There are a million tangible and intangible factors that at any particular time make a certain sound “perfect”.

How did you feel when you were named Master Distiller at Four Roses Bourbon?

Of course Joy and excitement, but more than that I felt honored thatFour Roses was putting their confidence in me.

What’s the perfect meal to accompany Four Roses Bourbon?

Because I am from Owensboro, KY, I was recently asked about pairing Bourbon with Western Kentucky Barbeque. Honestly I have not tried to pair these, yet, so I could not properly answer. However, I promise that on my next trip to Owensboro I’m going to have fun getting to the bottom of this question.

How do you prefer to drink Four Roses?

Usually I drink my Bourbon on the rocks or neat. However, when I get the chance for a talented bartender to make me a cocktail, I never pass it up. The creativity and skill of many bartenders is amazing.

--

About Four Roses:

In 1884, Paul Jones Jr, moved his thriving business to Louisville, Kentucky, where he opened an office in a section of historic Main Street called, “Whiskey Row”. Four years later, he trademarked the name Four Roses, claiming production and sales back to the 1860s. In 1922, the Paul Jones Company purchased the Frankfort Distilling Company.

In 1943, Seagram purchased the Frankfort Distilling Co. primarily to acquire the most noted and recognized name in the business at that time – Four Roses’ Kentucky Straight Bourbon. Even though Four Roses was the top selling Bourbon in the U.S. in the 30s, 40s and 50s, Seagram made the decision to discontinue the sale of Four Roses’ Kentucky Straight Bourbon in the United States, and Four Roses was moved to the rapidly growing European and Asian markets where it quickly became and still is a top-selling Bourbon in both Europe and Japan today.

In 1966, a young man named Jim Rutledge, who would later become one of the world’s most legendary Master Distillers, joined Seagram in the Louisville Plant’s Research and Development Department. In 1975, he was transferred to Corporate Headquarters in New York until 1992, when Jim asked to return home to Kentucky to help with the Four Roses brand. In 1995, he replaced Ova Haney as the Master Distiller. For the next several years, Jim worked tirelessly to return the Four Roses brand back to the States – a dream that would become a reality in hands of a new owner.

In February 2002, the Kirin Brewery Company, Ltd. purchased the Four Roses Bourbon brand trademark and production facilities. The new acquisition was named the Four Roses Distillery LLC. Shortly thereafter, Four Roses was once again sold in the United States and quickly earned the reputation of being one of the most notable names in the Bourbon world.

In August 2015, Jim Rutledge retired as Master Distiller and Brent Elliott, who had worked alongside Jim for 10 years, became the company’s new Master Distiller.

The people who work at the Four Roses Distillery in Lawrenceburg, KY and at our warehouse facility in Cox’s Creek, KY continue the legacy that began with Paul Jones in 1888. Their passion for quality and pride in handcrafting an award winning Bourbon is evident in the smooth, mellow taste that has become the signature of the Four Roses Brand.

--

Samba Isobel by Kevin MacLeod

Link: https://incompetech.filmmusic.io/song/4316-samba-isobel

License: http://creativecommons.org/licenses/by/4.0/

If you're looking for the historic legacy of Tennessee Whiskey, you do not want to miss our livestream tonight! Charlie Nelson, great-great-great grandson of Nelson's Green Briar Distillery founder Charles Nelson, is joining us to chat with Pedro about how he's relaunching the family's brand for the first time since 1909.

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

youtube.com/c/SpiritGuideSociety/?sub_confirmation=1

--

About Nelson's Green Briar: (greenbrierdistillery.com)

The Nelson's Green Brier Heritage

Charles Nelson was born July 4, 1835 in Hagenow, a small town in the Mecklenburg-Schwerin state of northern Germany. He was the eldest of six children whose father, John Philip Nelson, owned a soap and candle factory. When Charles was 15, his father decided he wanted to move his family to America for a better life. He sold his soap and candle factory, converted all of the family’s earthly possessions to gold and had special clothing made to hold all of that gold on his person during the journey. In late October of 1850, he gathered his family and boarded the Helena Sloman to set sail for America. As fate would have it, on November 19 of that year, intense storms and gale force winds sent many of the nearly 180 passengers overboard. John Philip Nelson was one of those unfortunate souls and weighed down by the family fortune, he sank directly to the bottom of the Atlantic Ocean. Luckily, the rest of the family arrived safely in New York, but with only the clothes on their backs, and 15 year-old Charles found himself man of the house.

The Move to Nashville

Penniless yet determined, Charles and his brother began doing the only thing they knew how to do: making soap and candles. After saving some money, the Nelson family moved west, settling in Cincinnati, Ohio. It was there that Charles, merely 17 years of age, entered the butcher business and acquainted himself with a number of fellow craftsmen who educated him in the art of producing and selling distilled spirits, particularly whiskey.

Several years later, just before the start of the Civil War, Charles set out for Nashville seeking a fresh start and another American dream took tenuous root. He opened a grocery store which flourished from sales of his three best-selling products: coffee, meat and whiskey. The quality of both his products and service quickly built Charles a reputation that went unmatched in Nashville’s merchant circles. His honesty and fair dealings brought about great prosperity for his business as well as an elevated social status in the community. Very quickly however, Charles realized that the demand for his whiskey far exceeded his supply, revealing to him the opportunity to focus solely on whiskey. So he sold the grocery business. Legend has it the blend of coffee was then brought to the Maxwell House Hotel in downtown Nashville, where patrons would later proclaim it as “good to the last drop”. His butcher stayed in business and the store soon grew into a successful Nashville-based grocery chain that is still in business today.

Beginnings Of A Distillery

Charles bought the distillery that was making his whiskey in Greenbrier, TN, and a patent for improved distillation. He expanded the production capacity in order to keep up with demand. With this expansion, Nelson was not only creating more jobs, he was making a name for Tennessee Whiskey. By 1885, there were hundreds of whiskey distilleries in Tennessee, but only a handful were producing significant volume. That year, Charles Nelson sold nearly 380,000 gallons, that's around 2 million bottles, of Nelson’s Green Brier Tennessee Whiskey. In comparison other well-known brands had a maximum production capacity of just 23,000 gallons at that time. Green Brier Tennessee Whiskey was in such demand that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow, Russia, and the Philippines. This reach of distribution was possible in part because Charles was one of the first to sell whiskey in bottles rather than selling it by the jug or the barrel. The distillery, which was commonly known as “Old Number Five” due to the fact that it was registered distillery number five and was located in the fifth tax district, became a favorite stop of federal regulators and tax inspectors due to the warmth and hospitality shown to them by Charles and his employees. It is safe to say that by introducing the category of Tennessee Whiskey to the world and offering a superior product, Charles Nelson had indeed become a household name but after decades of great struggle and brilliant triumph, Charles Nelson passed away on December 13, 1891. His wife Louisa assumed control of the business, becoming one of the only women of her time to run a distillery.

Prohibition

In 1909, statewide Prohibition was adopted in Tennessee. This forced Louisa to discontinue operations and Nelson’s Green Brier Distillery closed its doors. The property in Greenbrier was sold and as the years went by the once great distillery was dismantled and fell into disrepair. Presently, the grain house and a barrel warehouse stand, the spring still runs, the property is listed on the National Register of Historic Places, and descendants of distillery employees recount stories passed down to them about how their ancestors once proudly made the whiskey that made Greenbrier world famous. 

Today

On a hot summer day in 2006, Bill Nelson invited his two sons, Andy and Charlie, to go see a butcher in Greenbrier, Tennessee. As the three men drove to Greenbrier, they recalled the stories that had been passed down to them about the family whiskey business that had been located in the small town.

When the trio arrived and started asking questions about the old Nelson Distillery, the butcher, Chuck, could hardly contain his excitement. “Look across the street over there,” Chuck exclaimed. “Your granddaddy built that warehouse. This street is Distillery Road, you know, and that spring, it’s never stopped running. It’s as pure as pure can be.”

Bill, Andy and Charlie eagerly walked over to explore the land that was once home to the nation’s largest producer and supplier of Tennessee Whiskey. After quenching their thirst with the crisp, cool spring water, Chuck pointed them in the direction of the Greenbrier Historical Society.

Here, the Nelsons met with the curator, who revealed her most prized possessions: two original bottles of Nelson’s Green Brier Tennessee Whiskey.

For a moment, time stood still.

It was love at first sight. Charlie and Andy stared at the perfectly preserved bottles and then looked back at one another, knowing what the other was thinking: “

This is our destiny

With sincere conviction, they made a pact to bring the family whiskey business back to life.

After three years of research, planning and hard work, the Nelsons re-formed the business that had closed exactly 100 years earlier in 1909 during Prohibition. With the spirit in their blood, Charlie and Andy followed their hearts, devoting their lives to resurrecting Nelson’s Green Brier Whiskey and producing top-quality product, appreciated by aficionados everywhere.

About Charlie & Andy Nelson

Brothers Andy Nelson and Charlie Nelson have always had a lot in common. Both graduated from Loyola Marymount with degrees in the Humanities concentrating on Philosophy; both are history buffs, true southern gentlemen and proud of their family roots. But when they set out to resurrect Nelson's Green Brier Distillery, founded in the 1800s by their great-great-great grandfather Charles Nelson, the boys realized their kinship ran deeper than blood. They both had spirit pulsing through their veins. So in their mere 20s, the Nelson brothers have set on a grand journey—not just to make and sell whiskey—but to rebuild a business that helped bring the term 'Tennessee Whiskey' to America and Europe. Through researching, seeking capital, crafting brands from Charles Nelson's original recipes and putting bottles of their small-batch bourbon on shelves, they are the essence of the American dream and spirit.

--

Samba Isobel by Kevin MacLeod

Link: https://incompetech.filmmusic.io/song/4316-samba-isobel

License: http://creativecommons.org/licenses/by/4.0/

F. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America’s foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know.

Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it!

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

youtube.com/c/SpiritGuideSociety/?sub_confirmation=1

--

From Forbes: (forbes.com)

F. Paul Pacult is America’s foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry.

--

Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

One could argue that Glenfiddich is one of the biggest players in the Speyside Scotch Whiskey world, not only because they are consistently delicious, but also because they are always trying to stay ahead of the curve! In this tasting, we were blessed to have amazingly talented Jennifer Wren bring us Glenfiddich's Experimental Line of whiskies, all of which are now on the shelves of your local liquor store.

Also, for anyone who is interested in dipping their toe into the world of peated scotch, be sure to tune into this episode... there might be some talk of a new bottle of peated whiskey that retails for $49.95.

--

What we drank:

Glenfiddich IPA Cask

Glenfiddich Project 20

Glenfiddich Fire & Cane

Glenfiddich 21 Gran Reserva

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Right now, at this very second, we are living in a craft whiskey boom. All around the world, small groups of people are getting together to re-define what it means to be distiller. This idea is exemplified for Rob Rubens and his R6 Distillery. In their facility just outside Los Angeles, Rob and his team are finding ways to make their delicious spirits stand out from the rest of the whiskey game (even sneaking some rum into our tasting on this show!) Check out the incredible story about how a boy from Chicago is on the journey to sell some amazing whiskey!

--

What we drank:

R6 Bourbon

R6 Blue Corn Bourbon

R6 Single Malt

R6 Rum

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Not a lot is known about the world of independent bottling. The process, where companies buy and bottlle single spirit casks for resale, however, is exemplified by the people behind Single Cask Nation. This five year old company, which was born out of the blogs of its founders, has bottled some of the rarest and most delicious whiskies in the world. Once an online only shop, co-founder Jason Johnstone-Yellan joins us in the Society to launch the new retail line with some delicious and very, very old whiskies.

--

What we drank:

Cambus 28

Inchmurrin 20

Craigellachie 17

Undisclosed 9 Year Old Islay Scotch

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Until 2006, the Taiwanese Government had a monopoly on distilling and selling alcohol in the country. When those regulations were lifted, however, we lovers of whiskey were blessed with the magic that is the Kavalan Distillery. Master Blender Dr. Ian Cheng joins us in the Society to talk about the history, artistry and process of this spirit that Jim Murray called the best new whiskey of 2012.

--

What we drank:

Kavalan Distillers Edition

Kavalan Port Cask Finish

Kavalan King Car Conductor

Kavalan Ex-Bourbon Oak

Kavalan Sherry Oak

Kavalan Vinho Barrique

Kavalan Port Cask Strength

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

In the past decade, the craft distilling whiskey boom has led to some incredibly creative products; Infuse Spirits is no exception. Rather than distilling their own whiskey, Infuse and its founder, Seth Benhaim, purchase the whiskey and then use barrel staves to "infuse" the "spirit" with the exact flavor they're trying to achieve. It's an incredible process and creates something you should definitely be drinking. (He also has something called a "Whiskey Jacuzzi" but you'll have to tune in to find out what that is!

--

What we drank:

Infuse Bourbon

Infuse Rye

Infuse Cask Strength

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Rabbit Hole is a new member of the Louisville Bourbon producers club, but they are definitely coming out the gate at full speed. Established in 2015, find out how this young distillery is already putting out premium products at fantastic prices and what they're doing to separate themselves from the pack. You'll be glad you did!

--

What we drank:

Rabbit Hole Bourbon

Rabbit Hole Rye

Rabbit Hole Sherry Cask Finish

Rabbit Hole Gin (finished in Rye whiskey barrels)

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Maurice Chevalier considers himself to be a very luck man. As the Brand Development Manager at Hotaling & Co., he has been fortunate to bring some of the most amazing craft spirits to the shelves of your local liquor store! In the process, however, his personal whiskey collection has gotten a little too large (if that's possible). Rather than let the whiskey go to waste, he has taken two very different approaches to saving it. First, he's spent the past ten years crafting an infinity bottle; second, he's sharing it with the Spirit Guide Society! Prepare yourself for a wide ranging flight of whiskeys that literally span the world! You'll be glad you did!

--

What we drank:

Pike Creek 10 year

Lot 40

Old Potrero

Old Potereo Cask Finished

J.H. Cutter

Nikka Whiskey From The Barrel

Dingle Irish Whiskey

Old Potrero Hoatalings 11 Year

--

Follow us:

spiritguidesocietypodcast.com

facebook.com/spiritguidesoc

twitter.com/spiritguidesoc

instagram.com/spiritguidesoc

https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

--

"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/