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

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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.

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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.

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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.

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Samba Isobel by Kevin MacLeod

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

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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.

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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.

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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!

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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.

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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.

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What we drank:

Glenfiddich IPA Cask

Glenfiddich Project 20

Glenfiddich Fire & Cane

Glenfiddich 21 Gran Reserva

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"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!

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What we drank:

R6 Bourbon

R6 Blue Corn Bourbon

R6 Single Malt

R6 Rum

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"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.

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What we drank:

Cambus 28

Inchmurrin 20

Craigellachie 17

Undisclosed 9 Year Old Islay Scotch

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"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.

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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

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"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!

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What we drank:

Infuse Bourbon

Infuse Rye

Infuse Cask Strength

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"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!

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What we drank:

Rabbit Hole Bourbon

Rabbit Hole Rye

Rabbit Hole Sherry Cask Finish

Rabbit Hole Gin (finished in Rye whiskey barrels)

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"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!

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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

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

Vodka has been the butt of several jokes on this podcast, but there's no denying that it is a spirit that many people love. We here at the Spirit Guide Society, however, were curious as to what it is that separates the good vodka from the bad.

To help answer this question, we're crossing the streams with Eric Kozlik's Modern Bar Cart podcast. He's done exhaustive research and put together and amazing piece on the surprisingly wide-ranging topic of this clear spirit.

You can (and should) subscribe to his podcast at modernbarcart.com/podcast or wherever you like to listen! Be sure to follow The Modern Bar Cart (@modernbarcart) and Eric (@quixologist)! Be sure to tell them that The Spirit Guide Society sent you!

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Original episode page:

https://www.modernbarcart.com/podcast/episode-028-vodka

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Music attribution by Creative Commons:

Samba Isobel - Kevin MacLeod

Under Suspicion - Lee Rosevere

Baltic Levity - Kevin MacLeod

Άλλες Ζωές - Dimitris Bakoulis (From CC Affiliates Mixtape #1)

A Russian Circus Story - The Freak Fandango Orchestra

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https://creativecommons.org/licenses/by/4.0/

Wild Turkey, best known for its 101 label, has a rich history behind it; it is with that history in mind that the Whiskey Barons line was born. This line looks to the past and recreates whiskey blends that, while predating the Wild Turkey line, still have strong lineage to the brand. These bourbons are not to be missed and should become a part of your home bar immediately.

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What we drank:

Wild Turkey Long Branch

Wild Turkey Rare Breed

Bond and Lillard Bourbon

Old Ripy Bourbon

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

Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast.

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What we drank:

Aberfeldy 12

Aberfeldy 21

Dewar's 18

Dewar's 25

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

Did you know that Teeling's holds the world record the most expensive new bottle of whiskey ever sold at auction! It's true! Someone paid 10,000 pounds for a bottle of the whiskey that Rob Caldwell brought us for this podcast. Spoiler alert: you won't have to pay that much for it:

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What we drank

Teeling Small Batch

Teeling Single Malt

Teelings Single Grain

Teeling Single Pot Still

An undisclosed secret whiskey.

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About Teeling: (teelingwhiskey.com)

“With one eye on the past, but looking to the future, we’re the new generation of Dublin distillers. We approach our craft with a respect for generations passed but with the confidence to forge the next chapter of Irish, Dublin and Teeling Whiskey”

~Stephen Teeling

Whiskey making and entrepreneurship has been in the Teeling genes as far back as 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane in the industrial heart of Dublin City.

Since 2012, Jack and Stephen Teeling, the latest generation of Teeling Whiskey makers, have been putting their own mark on Irish Whiskey and came full circle in 2015 when they proudly opened the new Teeling Whiskey Distillery just down the road from where the original family distillery once stood. The Teeling Whiskey Distillery today is the first new distillery in Dublin for over 125 years.

We are situated just a stone’s throw from our ancestral distillery, right in the heart of the Golden Triangle, the historic distilling district of the city.

Here at Teeling Whiskey we are renowned for our vision in doing things differently. Our Whiskeys embody this unconventional spirit with innovation at the core of everything we do. For us, it’s what’s inside the bottle that counts – we let the liquid do the talking, and our liquid has plenty to say.

The delicate base of Irish Whiskey is the perfect canvas upon which to layer flavour and character. Varying the time, style and number of barrels used during the maturation process adds to the subtlety and complexity of flavour we pride ourselves in. Now that we have our own Dublin distilled spirit coming of age, our ingenuity is the only limitation to the unique styles and expressions we can craft in the future.

After putting all this care and attention into what goes into our Whiskey, we don’t like to take anything out. We don’t chill filter our Whiskey prior to bottling, leaving as much of the body, character and richness in the bottle. We bring our Whiskey from cask strength to our signature ABV of 46%, allowing us to bottle with no chill filtration, maintaining the true natural character of all our Teeling Whiskeys.

Team Teeling are dedicated to bringing more choice and innovation into Irish Whiskey. Inspired by the influence of time and innovative cask maturation techniques, our young team of craftsmen and craftswomen are producing small batch bottlings of unique Irish Whiskeys. Our goal is to retain the drinkability of Irish Whiskey while introducing new and interesting flavours to complement the naturally smooth and sweet taste of Irish Whiskey. We aim to encapsulate our passion for quality, authenticity and craft in every bottle of Teeling Whiskey.

Alex Chasko, our Master Distiller and Blender, is a case in point. Originally hailing from Portland, Oregon he started his journey working in the emerging craft brewing scene on the West Coast of the US. Through his Irish wife, he found himself in Ireland looking to get into the emerging Irish Whiskey industry. In meeting Jack Teeling, it became immediately clear that they shared the same vision and saw the opportunity to re-invent Irish Whiskey. Alex was employee no.1 back in 2012 and has been instrumental in the building of the new distillery and the creation of our award winning Teeling Whiskey range. Come and sample our range at the Teeling Distillery by booking your visit today.

A trip to Dublin would not be complete without seeing the first working distillery in Dublin for decades in all its glory, so simply choose a tour that is most suited to your needs, get booked on and we look forward to extending the traditional warm, Irish welcome, in the modern Teeling way.

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

Often times, a great beer makes a great whiskey! In the case of Rogue Ale & Spirits, these brewers turned distillers have blended the best of those two worlds (pun intended!). Dewey Weddington, Rogue's Director of Spirits, joins us to share selections from their line and, in a rare treat for the whiskey society, pair their Dead Guy Ale with their Dead Guy Whiskey; the two begin their lives as the same mash build and evolve into two surprisingly wonderful treats!

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What we drank:

Rogue Oregon Single Malt

Rogue Dead Guy Whiskey

Rogue Dead Guy Ale

Rogue American Rye Malt

Rogue Stouted Whiskey

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

If you haven't heard of Powers Irish Whiskey, perhaps you should spend some more time Ireland; it is the best selling whiskey in the entire country! Michael Carr, Powers' Global Brand Ambassador, and the man who helped found the Irish whiskey museum, joins us to tell the story of this centuries old brand. Be sure to stick around til the end of the podcast for one of the most unique Irish toasts your ears will ever hear.

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What we drank:

Powers Gold Label

Powers Three Swallows

Powers John's Lane

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

Convite, which is brought to us this week by The Brothers Palencia, might require a bit of searching to add to your home bar, but it is truly worth it for the taste! This Oaxacan mezcal, whose name translates to "celebration," is made in the traditional, ancestral style of mezcal production, which leads to small yields and BIG, delicious flavors. Arturo and Julio import spirits with the goal of bringing heritage recipes from Mexico to the rest of the world. They have truly found a gem in Convite.

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What we drank:

Convite Espadin

Convite Ensemble

Convite Tobala

Convite Tepeztate

Convite Coyote

Convite Jabali

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

Tomatin (pronounced Toh-Mah-Tin) may not be the best known brand in the world, but don't you dare ignore this fantastic whisky from the Highland! The brand, which has been distilling since 1897, offers some amazing blends and finishes that anyone would be lucky to have in their home bar. We think they're great! (And not just because they brought us a 36 year old whisky to try for this podcast!

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What we drank:

Tomatin Dualchas

Tomatin 12 Year

Tomatin 14 Year

Tomatin 15 Muscatel

Tomatin 18

Cu Bocan

Tomatin 36

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

Plantation Rum hails from the regions around Barbados, Trinidad and Jamaica, but has a truly French feel. Its founders were originally cognac makers and their goal is to bring that same level of finishing and care to the rum world. In addition to hearing the process of making this great spirit, Pedro also goes into great length about the time that he and Erbin tried to make rum (Spoiler Alert: It did not go well!)

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What We Drank:

Plantation Three Stars

Plantation Barbados 5 Year

Plantation Caña Multi Island

Plantation Caña Panama 8 Year

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

Adam Spiegel has come a long way since he started selling whiskey out of the trunk of his car (where Pedro definitely bought a bottle.) Today, he joins us to share his immense love for making whiskey and tell the story of his California Distillery that produces some of the most delicious and different bourbons outside of Kentucky.

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What We Drank:

Sonoma County Bourbon

Sonoma County Rye

Sonoma County Cherrywood Bourbon

Sonoma County Cherrywood Rye

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

Callum O'Donnell, the West Coast brand ambassador for Aberlour, joins us this week to take us through what makes the brand a favorite of so many scotch lovers. He shares an amazing history of how the brand came to be the powerhouse that it is today and and shares the inner working of their water source, casks and finishing.

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What we drank:

Aberlour 12

Aberlour 16

Aberlour 18

Aberlour A'bunadh

Aberlour Casg Annamh

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

As we've said on many occasions, you never know where great whiskey is going to find its roots. Old Potrero, which was one of the original pioneers of the American craft whiskey distilling scene, was founded by Fritz Maytag. Fritz is a member of the washing machine Maytags and while we don't know much about home appliances, we do know really good whiskey when we taste it! Master Distiller Bruce Joseph joins us this week to share the history and the secrets of this delicious, San Francisco whiskey.

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

When Teelings Irish Whiskey opened it's doors in 2015, it was the first new Whiksey Distillery to put down roots in Dublin in nearly 125 years. It was founded by Jack and Stephen Teeling, whose father, John, founded the great Cooley Distillery. However, while Teeling's is rooted in a rich lineage of whiskey royalty, it's much more important to know that they make some delicious Irish Whiskey! This award winning line is sure to please the palate and our guest, Eanna Ryan, pairs this with the rich history of the Irish spirit!

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What We Drank:

Teeling's Small Batch

Teeling's Single Grain

Teeling's Single Malt

Teeling's Single Barrel

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

In an unfortunate series of events, Dave Pickerell, Founder of Whistle Pig and former Master Distiller of Maker's Mark passed away on November 2nd. Our Whistle Pig episode was scheduled to be released that day. In his honor, we are posting the podcast, unedited, so that we can help continue his passion and work toward sharing great rye whiskies with the world.

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What We Drank:

Whistle Pig 10

Whistle Pig 12

Whistle Pig 15

Farmstock Rye #2

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

We find ourselves in New York for this week's podcast! Seven Grand was fortunate enough to be nominated for an Icons of Whiskey 2020 award and WE were lucky enough to have Phoebe Calver, Editor in Chief of American Whiskey Magazine, join us for a conversation before the show. We chatted in the famous Flatiron Room about all things American Whiskey! She was nice enough to share her journey from Norfolk to America, tell us what's currently in her glass, and predict the direction in which she sees the whiskey moving.

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About American Whiskey Magazine: (americanwhiskeymag.com)

American Whiskey Magazine brings you up to date features, interviews, tastings and more from the world of Bourbon, single malts, grain and wheat. Whatever your whiskey preferences, we are sure to have something for you. Find out how you can subscribe here and have each issue delivered to your doorstep.

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

It's not everyday that a spirits company starts as a furniture manufacturer, but that's exactly what Hamilton Distillers did! (Isn't craft distillation amazing?) This Arizona, mesquite flavored whiskey line (that smokes and malts all its own barley) is the treat you didn't know you needed in your home bar. Self-proclaimed whiskey nerd Dale Riggins joins us to tell us the story of the wonderful whiskey.

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What We Drank

Del Bac Classic Unsmoked Whiskey

Del Bac Dorado Whiskey

Del Bac Cask Strength Whiskey

Del Bac Clear Smoked Whiskey

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

Woodford Reserve is an American Instiution and Luke Ford, one of their fantastic brand representatives, loves to talk about it. This former bartender takes us through the line, sharing his dreams of being reincarnated as a yeast strain at the distillery. (It'll make sense when you listen in context!)

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What We Drank:

Woodford Reserve

Woodford Reserve Rye

Woodford Reserve Double Oaked

Woodford Reserve Kentucky Straight Malt

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

Paul Hletko is a very smart fellow when it comes whiskey. When he decided to make a craft spirit in Evanston, Illinois, he realized that there's no point in doing the exact same things that the big box whiskey sellers are doing. His company, Few Spirits, specializes in unique whiskey that pushes the boundaries of what it means to be a craft distillery and features his own special flair (including the breakfast whiskey that we all deserve!)

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What we drank:

Few Bourbon

Few Single Malt

Few Rye

Few Breakfast Whiskey

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

1792 out of the Very Old Barton's Distillery has not only earned its place as one of America's favorite whiskies, but it's also home to some darn good whiskey! Josh Hollifield flew in from Kentucky to walk us through the history of 1792, Very Old Barton's and Sazerac over six delicious drams.

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What We Drank:

1792 Classic

1792 Sweet Wheat

1792 Single Barrel

1792 Bottled in Bond

1792 Rye

1792 Full Proof

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

It isn't normal for a scotch brand to be able to trace its roots back to actual Celtic nobility, but Wemyss is no ordinary whiskey! Diana Novak joins us in the whiskey society and takes us through the most delicious history lesson that anyone could ever hope to drink! Each of these blended scotches boast their own unique, bold scents and flavors. Be prepared to run the spectrum from delicious fruity notes to beautifully spicy peated ones!

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What We Drank:

Hive

Spice King

Peat Chimney

Kiln Embers

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

If you're a lover of tequila, you've probably already heard of Partida, but if not, this blue agave spirit is one of the next purchases you should be making for your home bar. Robin Chopra joins us (with a delicious tray of food pairings in tow) to tell us all about this fantastic line that is sure to becoming one of your new favorites. And for all the whiskey lovers, this is a great entry for the whiskey drinker who wants to step into the world of tequila.

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What We Drank:

Tequila Partida Blanco

Tequila Partida Reposado

Tequila Partida Añejo

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

Town Branch is a Kentucky craft distillery traces its roots all the way back to Ireland (where they now have second location) and cut its teeth making beer before turning that mash build into the delicious spirit you're about to discover. They were even nice enough to bring some their barrel aged ale with them to give you a full picture of what this distillery is made of!

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What We Drank:

Town Branch Bourbon

Town Branch Single Malt

Town Branch Rye

Town Branch Kentucky Ale

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

Mark Fania of Buffalo Trace joins us to share the history of one of the largest Bourbon producers in American History. He walked us through each of the distillery's mash builds, spoke about their barrel program and, most importantly, share some delicious bourbon!

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What We Drank:

Buffalo Trace Seven Grand Single Barrel

Blanton's Seven Grand Single Barrel

Weller Antique 107 Seven Grand Single Barrel

Thomas H. Handy Rye

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

Our first Agave based podcast! If you spend enough time hanging around Mexico, you're likely to end up at the home of Eduardo "Lalo" Ángeles, Master Distiller of La Locura and Malbien Mezcal. This fourth generation mezcal producer has been making the spirit with a family clay pot still recipe that is over 100 years old. His spirits were first released commercially in 2014 and has been described as "Step Above" other mezcals. We hope that this podcast is a step above too!

What We Drank:

La Locura Tobasiche-Espadine

La Locura Tobasiche

La Locura Tobala

Mezcal Mal Bien Espadine

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

The incredibly colorful Brian Summers joined us this week to share the whiskey that many peat lovers count as their favorite, Highland Park! In addition to tasting us through HP's line of whiskey, he shared the amazing (and hilarious) viking origins of the distillery and gave us the funniest lesson on the fermentation of yeast that anyone could ever ask for!

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What We Drank:

Highland Park 12

Highland Park Valkyrie

Highland Park 18

Highland Park Full Volume

Highland Park Magnus

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"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. However, when those regulations were lifted, we lovers of whisky 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.

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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

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From Kavalan's website:

Established in 2005, Kavalan is Taiwan’s first whisky maker and the nation’s only family-owned whisky distillery. Kavalan takes the old name of Yilan county where the distillery is located in northeastern Taiwan. The pure water and fresh air make this part of the subtropical island the ideal environment for the production of whisky.

Kavalan Distillery is an entrepreneur’s dream come true. Mr. Tien-Tsai Lee, the founder of King Car conglomerate had long dreamed of producing a Taiwanese whisky, yet it was not until 2002 when Taiwan joined the WTO that his goal could be achieved.

The distillery brings together a professional whisky R&D team with a world-class master blender, Ian Chang, as well as the expertise of renowned whisky specialist, the late Dr. Jim Swan.

The team implements the highly specialized distilling and blending skills that King Car Group has cultivated for more than 30 years through beverage experience and knowledge.

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

For some, the craft of whisk(e)y begins with the discovery of an exciting mash build that can be distilled and aged to perfection. Douglas Laing, however, expresses their passion by purchasing some of the finest and most rare barrels of single malt and single grain scotches to bottle and sell to consumers. Jan Beckers joined us to share the Old Particular line, which according to their website "is a particularly unique series of individually hand-selected aged Single Cask Malts' and Single Cask Single Grains from all over Scotland. Each is bottled exactly the way the Distiller intended: Without colouring, or chill-filtration. The result is as close as some come to experiencing that rarest of pleasures – sampling a dram straight from its cask in the hallowed surroundings of a Distillery warehouse." We hope that this podcast provides you with the rarest of pleasures as well!

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What we drank:

Glengoyne 10 Yr

Auchtentochen 20 Yr.

Allt-a-Bhainne 21 Yr.

Cameron Bridge 25

Bowmore 20

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

In the realm of peated, single malt scotches, Bruchladdich (pronounced Brooke-Laddie) is a legend. Trent Simpson joined us to walk through some of the greatest hits of this fantastic Islay masterpiece. Before you press play, prepare yourself to get nerdy about some smokey, smokey barrel-finished goodness!

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What we drank:

Unpeated Classic Laddich

Islay Barley

Black Art

Port Charlotte

Octomore 8.1

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

Hibiki truly sets the standard for Japanese whisky. Today, we were joined by the incomparable Johnnie "The Scot" Mundell who deconstructed the five main whiskies that make up the Hibiki Harmony blend. It was a truly Harmonious occasion!

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What we drank:

Hibiki Harmony

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

When it comes to having an original approach to blended whiskies, Mel Heim is in a category all her own. Her love of craft spirits and barrel woods has led her to turn Burnside into one of the most beautifully unique spirits on the market. Mel was also nice enough to discuss why her general love of the blending craft led Burnside's parent company, Eastside Distilling, to become one of the few publicly traded craft distillers (NASDAQ: EAST) Take some stock in that!

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What we drank:

Burnside West End

Burnside Rye

Burnside Straight Bourbon

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

Megan Breier of Maker's Mark has become famous for her food and drink pairings. She hit the town last year with her "Oink and Barrel" tasting that paired whiskey with gourmet hams. Today, Megan joins us in the Spirit Guide Society to taste us through her new "Aged and Glazed" pairing, which puts four of Maker's Mark's expressions along side four donuts. A pairing of Bourbon and Donuts? Why didn't we think of this sooner?

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What we drank:

Maker's Mark

Maker's Mark 46

Maker's Mark Seven Grand Private Select

Maker's Mark Cast Strength

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

If you're not from the Midwest of America, you might not be familiar with the gem that is Koval Distilleries. As the first distillery to open and operate out of Chicago since the Mid-1800s, this self proclaimed "grain to bottle" distillery hits all the right notes with the most unique of ingredients. You may not have known that you needed their millet whiskey in your life before this podcast, but now you do. You're welcome!

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What we drank:

Koval Oat Whiskey

Koval Rye Whiskey

Koval Millet Whiskey

Koval Four Grain

Koval Bourbon

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About The Spirit Guide Society:

For over seven years, the biggest spirit brands in the world have been coming into our bars to teach whiskey, rum, tequila and mezcal enthusiasts about the drinks that they love. Now, we’re happy to bring that same level of knowledge and fun to you online as a podcast! Every Tuesday and Friday, Pedro Shanahan and Stephanie Aguilar will be joined in front of a live audience by the people who know these alcohol brands the best, the ones who make it!

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

Simon Brooking, the man who preaches "World peace thro’ whisky one dram at a time,” joined us at the Bar Jackalope to taste us through an amazing selection of Beam Suntory's scotches along side the sherries that they're finished in. With a whiskey in one hand and sherry in the other, he joined Joe Jameson to treat us to a night of original songs, toasts and amazing spirits.

What we drank:

Bowmore 15

Auchentoshan Three Wood

Bowmore 18 Manzanilla

Laphroaig Cairdeas 2016

Oloroso Sherry

Pedro Ximénez Sherry

Manzanilla

Madeira

Six time Emmy Award winner and Founder of The Real McCoy Rum, Bailey Prior and Author/Journalist Fred Minnick, (Bourbon Curious, Rum Curious, Bourbon+ Magazine) join Pedro for a friendly debate between the Rum and Whiskey. They'll discuss all the ways that Rum has the historical edge and how the Revolutionary War was actually a major catalyst to Whiskey gaining prominence in America! Who says drinking can't teach you history?

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

In the age of celebrity whiskey, it's rare to find a brand whose namesake loves the brown spirit as much as Josh “Warmaster” Barnett. Since he teamed up with Sespe Creek Distillery, he's been working with Dr. David Brandt to create the Warbringer whiskey. The three whiskies we tasted on today's episode feature big smokey flavors that put your taste buds in a choke hold (and we meant that in a good way!)

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What we drank:

Unreleased Rum

Warbringer Mesquite Smoked Southwest Bourbon

Warbringer Mesquite Smoked Southwest Bourbon Small Batch

Warbringer Warhammer Edition

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About David (from Sespe Creek's website)

After a long career in biotechnology, David stepped off the beaten path to start his own distillery. His career in biotech and pharmaceuticals spanned 20 years, where he contributed to many milestones of drug research and development.  David received his Ph.D. from the James Graham Brown Cancer Center, University of Louisville School of Medicine. He was a Research Fellow and Associate Professor at the University of California, San Diego School of Medicine and his research interests have been focused in the development of novel therapeutics and developing technologies that can improve the process of patient diagnosis, treatment, and overall care.

David's extensive experience with chemistry, technology and medicine has given him a unique perspective on the distillation process.  David's lab is located inside our Oxnard, California distillery where everyday he brings the spirit of innovation and exploration to the field of craft spirits. 

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

On today's podcast. we were joined by the incomparable Johnnie "The Scot" Mundell who deconstructed the five main whiskies that make up the Hibiki Harmony blend. It was a truly Harmonious occasion!

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What we drank:

Hibiki Harmony

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About Hibiki: From Wikipedia

Hibiki (響, meaning "resonance" or "echo" in Japanese) is a premium blended whisky produced in Japan by Beam Suntory (a subsidiary of Suntory Beverage & Food Ltd, which itself is a subsidiary of Suntory Holdings of Osaka, Japan). It is a premium-category product, and has won several awards.

For producing the blends available as of 2010, more than 30 whiskies were used in the mix, including some that were aged more than 30 years and some that were aged in old umeshu casks. A bamboo charcoal filtering step has also been used. The company said the process "Gives it a very sweet and gentle flavor". In 2015, it was reported that at least 10 malt and grain whiskies were used from three distilleries (Yamazaki, Hakushu, and Chita, aged in five different cask types, with some elements aged up to approximately 20 years or longer. Three brand expressions are currently available as of October 2017.

History and brand expressions

The brand was introduced in 1989 by Suntory, originally with expressions having age statements of 17 and 21 years. (In the convention for whisky age statements, the age stated is the age of the youngest whisky in the blend.) A 30-year expression was introduced in 1997, and a 12-year expression was introduced in 2009.

In 2014, the brand was moved into an American-headquartered subsidiary called Beam Suntory when the subsidiary was created following the company's purchase of Beam Inc.

A new expression called "Japanese Harmony", with no age statement, was introduced in 2015. The new blend was said to use the same malt and grain whiskies used in the first Hibiki blend, being a blend of at least 10 malt and grain whiskies from three distilleries, aged in five different cask types, with some elements aged up to approximately 20 years.

As of October 2017, the brand is available in three variations (and the blends with age statements of 12 and 30 years are no longer listed on the company website):

Hibiki 17 and 21 years old

Hibiki Japanese Harmony (no age statement)

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

The story of how the brand Uncle Nearest came into the world was truly a story of kismet for Sherrie Moore, who came out of retirement to take on the role of Chief Whiskey Officer (Director of Whiskey and Distillery Operations) for the brand. It is truly an amazing story and we are very happy to present it, along side three marks from the brand, on the podcast.

The true story of Jack Daniels can't be told without also telling the story of Nearest Green. Uncle Nearest, as he was known, taught Jack Daniels how to make whiskey while he was enslaved on a plantation owned by Jack's Uncle. Many years later, Sherrie also learned how to make whiskey, this time from Nearest Green's great-grandson. That's where her journey begins.

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What we drank:

Uncle Nearest 1884

Uncle Nearest 1820 Single Barrel

Uncle Nearest 1856

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From Wikipedia:

Uncle Nearest, Inc., launched the Uncle Nearest Premium Whiskey brand in July 2017 and subsequently announced plans to expand into domestic and international markets. As of April 2019, it is sold in 47 states and eight countries. In late June 2018, Uncle Nearest LTD (based in London) announced it would not add recently created trade tariffs – which took effect July 1, 2018 – to its whiskey prices in Europe. The company's first 11-year-old, single-barrel whiskey premiered in October 2018 via the British Bourbon Society under the name Nathan Green 1870 Single Barrel.

Uncle Nearest Premium Whiskey is the first spirit named after an African-American.

Nathan "Nearest" Green

Known as Uncle Nearest, Nathan "Nearest" Green has been acknowledged since about 2016 as the first African-American master distiller on record in the United States. He taught Jack Daniel to make Tennessee whiskey and served as the first master distiller – formerly called "head stiller" – for the Jack Daniel Distillery. He was reportedly instrumental in developing the Lincoln County Process, the charcoal filtering method used to make most Tennessee Whiskey.

Nearest Green Distillery

The company said its distillery would be at Sand Creek Farms, a Tennessee walking horse farm and event center in Shelbyville, Tennessee. In December 2017, the Bedford County Board of Commissioners approved a rezoning proposal for Sand Creek Farms to accommodate a whiskey-themed, tourist-based business. According to the county planning and zoning director, Chris White, a hay barn on the property would be renovated for use as a barrel house, and a new building would be constructed for charcoal mellowing and bottling.

The company plans to grow over 100 acres of corn and build natural spring water wells and walking paths. The distillery is also considering building its own malt house, but some existing buildings at the site are expected to be renovated for use in distillery and tourist operations, including a tasting room.

A horse barn on the property is planned to become the site of the Nearest Green History Walk, a guided walking tour through an interactive gallery honoring the history of African-American contributions to the whiskey industry, with a focus on Nearest Green. Current plans also include a 600-seat arena onsite that will serve as a concert venue for country music artists. The company intends to maintain Sand Creek Farms as a working farm with horses and cattle in addition to operating the distillery.

Whiskeys

The Uncle Nearest brand originally included a silver and an aged whiskey, both distilled from locally sourced grains and bottled in Tennessee. The silver whiskey takes 25 days to make using an 11-step process that includes a triple charcoal mellowing system designed for the brand. The company added a single-barrel whiskey in July 2018. Whiskey makers in Nashville – not the Jack Daniel Distillery – are producing the Uncle Nearest whiskeys for the company until renovations are complete for a distillery in Shelbyville.

The recipe behind the Uncle Nearest Tennessee whiskeys dates back to the whiskeys made in the late 1800s in Lincoln County. According to Fawn Weaver, co-founder of the Nearest Green Foundation, "It was saved from a fire just behind the square in Lynchburg and is now under lock and key at the Farmers Bank in Lynchburg, the bank Jack Daniel founded in 1888." The recipe includes corn malt, a former whiskey ingredient long missing from Tennessee whiskeys.

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

Today's guest pulled out all the stops! Greg Glass is the Master Distiller of Jura, a beloved brand from the Whyte & Mackay portfolio, and not only did he bring a TWENTY-ONE year old whisky, he holds the distinction of being the first and only guest to bring an edible bubble machine. (Be sure to check out our YouTube channel to see Pedro try to catch the bubbles in his mouth.)

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What we drank:

Jura New Make (11:05)

Jura 10 (19:06)

Jura Seven Wood (24:48)

Jura 18 (33:03)

Jura 21 (41:41)

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About Jura: From Wikipedia

The distillery was founded by the Laird of Jura, Archibald Campbell in 1810. The distillery fell into disrepair but was restored in 1884. Around 1900 it was again in disuse and dismantled. In the 1950s two local estate owners Robin Fletcher and Tony Riley-Smith keen to revive the local economy had the distillery rebuilt and expanded by the architects Lothian, Barclay, Jarvis & Boys with input from whisky and distillery expert William Delmé-Evans. The work was completed in 1963, and included the installation of taller stills, allowing the distillery to create a mix of malts.

The island of Jura is seven miles (11 km) wide and thirty miles (48 km) long and it has only one road, one pub and one distillery. There are seven estates on Jura: Ardfin, Inver, Jura Forest, Ruantallain, Tarbert, Ardlussa, and Barnhill. Less than 200 people live on the island (while it has a red deer population of around 5000). The inhabitants of Jura are known as Diurachs, which is their Gaelic name.

"Extremely unget-at-able" was how George Orwell described the location of the Isle of Jura in 1946, and it was here in 1948 he completed his novel Nineteen-Eighty-four : the island remains difficult to reach today. Most travellers to Jura go by CalMac car ferry from Kennacraig on the Kintyre Peninsula to Islay, and then cross to Jura from Port Askaig on Islay by the MV Eilean Dhiura, a small vehicle ferry which is run by ASP Ships on behalf of Argyll and Bute Council. Islay can also be reached by air: Islay Airport is served by daily flights from Glasgow. From March to October there is also a passenger ferry from Tayvallich on the west coast of Scotland.

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

We were incredibly lucky to catch Danny Kahn, Master Distiller of Barton's/1792, while he was in Los Angeles! We covered all areas of his expertise, including how he came into his position AND the process behind making 1792 Full Proof, which was just named Best Whiskey in the World by Jim Murray's Whiskey Bible!

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What we drank:

1792 Small Batch (10:25)

1792 Single Barrel (17:20)

1792 Bottled in Bond (21:24)

1792 Full Proof (24:00)

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From the 1792 website: 1792bourbon.com

Raise A Glass To Raised Expectations

1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide.

Limited Edition Expressions

These rare and special whiskeys are truly distinct and extraordinary. Released on a limited basis, each offers a rich flavor profile achieved through flawless distillation, unique recipes, patient maturation, and perfect proofing. Seven limited special expressions of 1792 have been bottled thus far, with more new offerings crafted periodically and bottled as our Master Distiller determines when each one is ready.

Single Barrel

In order to create this unique bourbon, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed "exceptional" are then bottled individually, one by one. This preserves the distinct character of each barrel.

Bottled in Bond

In 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon comes from only barrels filled during the same distilling season and is bottled at exactly 100 proof for a bold taste and lingering finish—a testament to the Bottled-in-Bond Act established over a century ago.

Full Proof

Bourbon insiders have long acknowledged that full proof bourbon has a distinguished and rich flavor. This bourbon underwent a distinct filtering process,forgoing the typical chill filtration and passing only through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full, rich and bold flavor. Bottled at its original 125 barrel entry proof, just as it was years ago when the barrels were first filled, 1792 Full Proof Bourbon is exceptionally distinct.

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

Former Seven Grand Bartender Luke Ford is back with us on the podcast and he's brought some Incredibly tasty treats from the Woodford Reserve Masters Collection! If you heard the last time we had Luke joining us, you'll remember his famous whale joke; be sure to stick around til the end of the podcast when he brings another fantastic one!

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What we drank:

Woodford Reserve Kentucky Straight Malt

Woodford Reserve Kentucky Straight Wheat

Woodford Reserve Chocolate Malted Rye

Woodford Reserve Bourbon

Woodford Reserve Kentucky Straight Rye

Woodford Reserve Double Oaked

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About the Woodford Reserve Masters Collection (From WoodfordReserve.com)

Chris Morris knows whiskey. As the second Master Distiller at the Woodford Reserve Distillery, Chris was an integral character in the development of Woodford Reserve. As head Master Distiller of one of the world’s fastest growing bourbons, he spends his days innovating and planning future releases.

The mastermind behind Woodford Reserve Double Oaked, Rye, and Master’s Collection, Chris knows the keys to making good whiskey are time and patience, but having a sense of good craftsmanship is also a talent that goes a long way.

“The idea is to create new and different things with an artisan’s touch, Chris said. “Things nobody’s ever done before while maintaining the essence of Woodford Reserve that everyone loves.”

Chris began his career in bourbon in 1976 as a trainee in Brown-Forman’s central lab. In 1997, he found himself as an understudy to Lincoln Henderson, Woodford Reserve’s Inaugural Master Distiller, who in 2003 Chris succeeded. In the years that followed, Chris was responsible for creating the world’s first bourbon finished in Chardonnay and Pinot Noir Barrels. He’s also credited with developing the world’s first maple barrel; a difficult feat made easier when you command your own cooperage.

In the early 1800s, our Woodford County Distillery, thanks to owner Oscar Pepper and Master Distiller James Crow, was the site for landmark discoveries and innovative techniques in bourbon-making.

Pepper and Crow are credited with refining and defining key processes such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Their work defined bourbon and subsequently rye whiskey as we know them today.

Woodford Reserve Distillery’s Master’s Collection™ honors the pioneering work of Pepper and Crow, applying their handcrafted methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys.

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