Episodes
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This is the blind challenge I did with Nora from Lost Lantern. It was a awesome time, check it out.
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Whiskey blinds are a way to taste whiskey without knowing what it is, which helps remove biases and develop your palate. Blind tasting can help you learn to taste the whiskey more objectively, and to rely on your senses to identify its characteristics.
Here are some tips for setting up a blind whiskey tasting:
Arrange bottles randomly: Cover the bottles with numbered sleeves or bags to hide their identities.
Prepare tasting glasses: Provide a tasting glass for each participant.
Have water and palate cleansers: Provide water and palate cleansers for participants.
Bring a notepad and pen: Have a notepad and pen available for taking notes.
You can also buy blind tasting kits, which can include whiskies, instructions, and tasting sheets. Some examples include:
Whiskies of the World: A package that includes four different whiskies, instructions, a tasting sheet, and hints to help you guess which whiskey is which
Blind Barrels: A subscription service that provides four 50 ml samples of American whiskey each quarter, along with a tasting led by a spirits guide
Great Whiskey Challenge: A premium blind taste testing kit that you can use with family and friends
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Man oh man i'm so excited to bring this episode to y'all. Today we have Jason with Still Austin Whiskey. We had a great conversation about the brand and the spirit. Lets get into it. Have you checked out our sponsors yet.
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It all started in 2012. Cleveland Seals was looking for a post-retirement project to occupy his time and had the wild idea to start a whiskey distillery. Cleveland shared his dream with his son, Chris, and asked for his help.
Chris âa longtime economist and risk managerâ knew all too well how difficult it would be to bring his Dad's dream to life. Looking at the risks, Chris thought that the chances of success were pretty low, but he liked the idea of spending time with his dad, so he suggested to Cleveland that they do a âfeasibility study.â The supposed âstudyâ would ostensibly determine the chances of success in starting an Austin-based whiskey distillery, but secretly, Chrisâs real plan was just to spend time with his dad, get him settled into retirement, and after having a lot of fun, decide not to actually do it.
Over the course of the next year, that is exactly what Cleveland and Chris did. The two traveled together, visited whiskey distilleries, and had a lot of fun drinking whiskey together. Prior to this âstudyâ the father-son duo rarely talked with one another, but they soon found themselves talking every day. And not just talking about business. After a few whiskeys they were talking about everything -- even their feelings! As Chris says, âit was the best thing that ever happened to me and my dad.â
Then, as fate should have it, in 2013 state laws in Texas changed. The changes made it easier to open a craft Bourbon distillery in Texas, and also made it likely that a Texas Whiskey category would emerge. Having devoted a year to studying the market, the two realized they just might be at the right place at the right time. They assembled a team of local farmers, whiskey experts, local artists, and crazy co-conspirators â and together with the support of their whole community, Still Austin Whiskey Co was born.
The distillery broke ground in 2014 and began distilling in 2017 (yes, it took three years to build this special distillery). In 2020, Still Austin's first straight bourbon whiskey was released. Over the past decade, Cleveland and Chris discovered the power of believing in a special future - especially for someone you love. Cleveland's dream came to life as an authentic Texas whiskey, made from grain to glass in Austin, Texas. Together we make whiskey for everyone: the musicians, the visionaries, the lovers, the scientists, the oddballs, the artists, and the everyday dreamers.
Everybody knows that really great whiskey HAS to come from Kentucky, right?
And everybody knows bourbon HAS to come from Bourbon County, right? Right?
Everybody is wrong.
The truth is great whiskey can come from anywhere, and great bourbon can come from anywhere in the United States (as long as you follow the rules).
Dozens of fantastic whiskeys have popped up over the last few years from all over the world, even from places as far away from the U.S. as Australia. As whiskey making has grown more popular, people from all over the world have learned how to make great
whiskey, and Texas is leading the way.
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Episodes manquant?
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Here we go again, this was an awesome talk with Ryan. He is a wealth of knowledge for his brand and I can't wait for y'all to see it.
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A RICH HISTORY
The patriotic men of the 10th brought diversity, courage, and hope to the Rocky Mountains when they arrived in the 1940s to train just a few miles south of what is now Vail.
They were part of the greatest generation of men, wanting to make each day count and each day better than the last. The mentality they had was strong after being shaped from the rigors of mountain warfare, their egos humble.
Camp Hale, the legendary home of the 10th Mountain Division, was constructed in 1942, located 22 miles west of Vail between Leadville and Minturn in the Pando Valley. The initial population of Camp Hale included 15,000 soldiers, 3,000 administrative, medical, and other non-skiing staff, 5,000 mules, and 200 dogs.
In January of 1945, the 10th deployed to Italyâs Apennines Mountains, where they would battle the German army for the next two and a half months. On May 2, 1945, Germany surrendered to the Allies in Florence, Italy, ending the 10thâs Italian Campaign.
After World War 2, many of the 10th Mountain Division warriors came home to the USA and continued skiing. The 10th Mountain Division veterans started many of the US ski areas we now love. At least 62 ski resorts have been founded and managed by former 10th Mountain Division veterans.
The tradition of excellence established by the original 10th Mountain Division continues with todayâs 10th Mountain Division Light Infantry (LI). Now based at Ft. Drum in Watertown, New York, the 10th Mountain Division LI has the distinction of being the most deployed military unit when a humanitarian, natural disaster, or conflict arises in the world.
the mountain lifestyle
The 10th Mountain Whiskey and Spirit Company is an extension of the mountain lifestyle, bringing together the old with the new. Generation after generation, men and women alike, all share this same passion, enjoying it for a day, a weekend, a lifetime, or somewhere in between. No matter how long itâs embraced the combination of friends, mountains, memories, and spirits, brings people together like no other.
To encourage these relationships, to embrace the mountain lifestyle, and to honor the 10th Mountain soldiers who inspired our way of life, we created a tribute spirit company in Vail Colorado. Not only is it a tribute to the 10th Mountain soldier, but it is also a tribute to those that enjoy the mountain lifestyle, living it fully, every day.
Hero to Hero Bourbon
Hero to Hero focuses on connecting qualified military personnel with first responder careers.
This bottle's purchase helps defray the costs of requisite training and associated living and travel expenses, eliminating undue financial stress from this transitional period.
AGED: 2 years
PROOF: 116
ABV: 58
APPEARANCE: Rich Copper and Bronze
NOSE: Brown Sugar, Caramel, a Hint of Strawberry
PALATE: Less sweet than the nose would have you believe. Toffee, Vanilla and Oak. Buttery mouthfeel
FINISH: Slightly hot, but all the palateâs flavors come bouncing back at the end
10th Mountain Rye Whiskey is an award-winning spirit that is sure to please. Distilled with the finest rye grain, this 750mL whiskey has a smooth, balanced taste and a pleasing aroma, making it an amazing drinking experience.
MASH BILL 69% Rye with Corn and Malted Barley
APPEARANCE golden amber
NOSE aromas of oak, dark fruit and light caramel with a hint of cinnamon
PALATE spicy, full-bodied, touch of toffee
FINISH dry finish with lingering spice and oak notes
AGED new charred oak barrel -
Alright this was such a fun talk. Today we chatted with Nick founder of Found North Whisky. These guys are doing some amazing things I can't wait for yall to see it.
Make sure you sign up for there mailing list there last Batch sold out in 90 seconds.
But first a word from our sponsors.
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FOUND NORTH
Each batch of Found North whisky is a careful selection of casks blended to bring out the best and most distinctive qualities of the chosen whiskies. Every release is unique, but each also builds on previous batches and fits into the unfolding saga of Found North. All our whiskies are non-chill filtered with no coloring or additives. Batch 001 and Batch 002 were released in April 2021 and both received Double Gold at the San Francisco World Spirits Competition. Batch 003 was awarded Double Gold and Batch 004 won "Best Canadian Whisky" and was awarded Double Gold at the John Barleycorn Awards Spring 2022.
Found North Hell Diver
First FlightDescription
Hell Diver First Flight is the newest addition to our High Altitude Collection. Unlike our Batches where we blend fully matured whiskies, our High Altitude Collection is defined by the process of blend, finish, reblend. Adhering to this creation philosophy, Hell Diver started as a blend of 15, 22 and 23 year old corn with 18 and 19 year old rye, which we recasked into Pedro XimĂ©nez Sherry, Cognac, and New American oak casks. Over the following year, we meticulously tracked these casksâ progression, pulling and vatting them as they reached their peak maturation. To achieve the correct balance, we only used two-thirds of these casks in the final blend.
We designed the original blend with Pedro Ximénez Sherry casks in mind. Sherry casks are heavy-handed and prone to overwhelm meek-spirited whisky. A domineering cask requires an imperious spirit. As such, we created a deep, rich and viscous original blend with prominent orchard fruit preserves, earthy rye spice and pronounced rose blossom water top notes. We believed this foundation would handle the sweet and dry resonance of PX Sherry casks.Flavor Notes
A swirling aura of fig preserves, chocolate pound cake and straight cacao waft from the glass as the first pour flows from the bottle. The nose evolves into caramel, shortbread wafer and candied apricot with coffee ice cream and chocolate covered raspberries.
â
Hell Diver lands like a power chord, strumming cinnamon, dark chocolate and wood spice on the front palate. This whisky is a maelstrom of layered flavor and texture. Like the wind and the tide, the oily-sweet viscosity on the tongue merges with the crackling nutmeg spice on the roof of the palate, meeting in the middle to create a tempest of tannin, graham cracker, vanilla and allspice, all tinged a deep shade of ruby red fruit. If your palate had eyes it would see claret.
The flavors coalesce, the sea calms and the finish leaves you with reverberating notes of candied dates and cloves.Why We Made This Whisky
For us, Found North is an ongoing journey, an unfolding story. When we made Peregrine, we had a vision for an elegant, elevated whisky; a bird, a blend and a style that could wear the crown of the High Altitude Collection. The resulting whisky embodied the high-soaring Peregrine Falcon that reaches for the heavens.
As we contemplated the next chapter in the collection, we wanted to create Peregrineâs counterpart. Though the loon is a great flier, traveling upwards of 500 miles in a single day, it is known for its aquatic prowess and its eerie nighttime call that haunts the foggy northern lakes of North America. Nicknamed the Hell Diver, the Common Loon is an uncommonly heavy bird allowing it to propel itself below the waterâs surface.And if you read this far Batch 10 release is right now so get it while you can.
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This is a impromptu live I did with Dylan over at Whiskey House Pub House.
https://open.spotify.com/show/7zR1lKeyjR7WCOTO9hkxW3?si=0e14c04fa1214fc0
And Psychman Joined as well.
Such a good time with whiskey family.
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And psych man is MIA
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Bourbon heritage month is upon us and a big milestone happened. Jimmy Russell just passed 70 years at Wild Turkey, this is such a epic event they are releasing a special bottle for the event. But first a word from our sponsors.
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JIMMY RUSSELLâS
70th ANNIVERSARY
8-YEAR-OLD RELEASECommemorative bourbon release honoring Master Distiller Jimmy Russellâs 70th Anniversary with Wild Turkey making him the longest-tenured spirits Master Distiller in the world.
WILD TURKEY JIMMY RUSSELLâS 70TH ANNIVERSARY
To honor Jimmyâs incredible impact on the bourbon world, Wild Turkey is proud to present the limited-edition Wild Turkey Jimmy Russellâs 70th Anniversary 8-Year-Old Bourbon.
This collector-worthy release is an 8-Year-Old, 101-proof bourbon, with an additional blend of 8- to 9-year-old whiskeys, hand-selected from a few of Jimmyâs favorite Rickhouses. Best enjoyed neat or over ice, this bourbon is a true tribute to Jimmyâs legacy
From his earliest days at the distillery sweeping the floors at age 18 to rising through the ranks to become Master Distiller, Jimmy has remained committed to crafting bourbon one way, the right way, even when it wasnât popular. In the 1970âs and 80âs when the bourbon industry was close to collapse, Jimmy stayed the course.
1855
Wholesale grocer Austin Nichols begins selling wine and spirits. The business would later go on to own and sell Wild Turkey.
1869
The Ripy brothers open their family distillery on Wild Turkey Hill in Lawrenceburg, Kentucky.
1893
The Ripy Brothersâ bourbon represents Kentucky at the Worldâs Fair in Chicago, Illinois.
1940
Wild Turkey Bourbon gets its name after a distillery executive shares his bourbon with friends on an annual hunting trip â of course, they were after wild turkey.
THE RUSSELL EFFECT
1954
Master Distiller Jimmy Russell joins Wild Turkey. He learns his craft from becomes the third in a line of master distillers for the brand which includes second master distiller, Bill Hughes, and Ernest W. Ripy, son of the original distiller.
1976
Wild Turkey introduces the worldâs first bourbon liqueur, introducing a broader audience and attracting even more drinkers to the bourbon world. The liqueur would eventually lead to the creation of American Honey.
1981
Eddie Russell, son of Jimmy Russell, joins Wild Turkey as a relief operator and begins to work his way up the distillery ladder.
1991
Wild Turkey introduces our premium Rare Breed bourbon, one of the first barrel proof bourbons to hit the market.
1995
Wild Turkey follows it up with the launch of Kentucky Spirit, a single-barrel 101-proof bourbon, one of the only single barrel American whiskey offerings of the time.
THE NEW VISION
2000
Master Distiller Jimmy Russell is inducted into the Kentucky Bourbon Hall of Fame.
2004
Jimmy Russell celebrates his 50th year at the Wild Turkey distillery.
2010
Eddie Russell is inducted into the Kentucky Bourbon Hall of Fame by his father, Jimmy Russell.
2015
Eddie Russell is officially given the title of Master Distiller, then making Jimmy and Eddie the only active father and son duo of bourbon Master Distillers in the world.
2016
Famed actor and bourbon enthusiast Matthew McConaughey joins Wild Turkey as Creative Director.
2018
Wild Turkey introduces Longbranch, a small-batch bourbon refined with Texas Mesquite and American Oak charcoals, and the first co-creation from Master Distiller Eddie Russell and Creative Director Matthew McConaughey.
2020
Wild Turkey introduces Rare Breed Rye, our premium quality, masterfully crafted barrel proof rye.
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Alright guys I got a great story for y'all. Today we chatted with Josh with Ranger Creek Distilling. They are based in San Antonio Texas, they are also a brewery. We dipped into a couple samples, and talked of process and backstory.
Lets get into it, but first a word from our sponsors
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SAn antonio's Brewstillery
Ranger Creek is a combined brewery/distillery proudly located in San Antonio, TX. Established in 2010, we make beer and whiskey in our âbrewstilleryâ, and we make it by hand one batch at a time with lots of love and attention.
handcrafted texas Whiskey
Award-winning Texas bourbon, single malt and rye whiskey. Grain-to-glass spirits made in small batches using Texas ingredients.
RANGER CREEK .36 TEXAS STRAIGHT BOURBON
.36 Texas Straight Bourbon is our flagship whiskey, handcrafted in small batches, aged in traditional large oak casks and matured under the Texas sun. Itâs an award-winning sipping bourbon thatâs also cocktail friendly.
Originally crafted by our Co-Founder and Head Distiller emeritus, TJ Miller, each batch follows our grain-to-glass philosophy. Texas corn is milled, mashed, fermented, and our whiskey is distilled and aged at our San Antonio distillery, That same traditional process is carried on today by our current head distiller, Josh Gardner, and assistant distiller Tim Crofton.
RANGER CREEK .36 TEXAS Cask Strength
This is Texas Bourbon in all its grandeur. Directly out of the barrel. Uncut. Unfiltered.
Our .36 Texas Cask Strength Bourbon is a rare release, using only a few barrels hand-selected by our head distiller. Handcrafted at our San Antonio distillery, aged and matured in the Texas heat, this whiskey is a unique and bold expression with Texas terroir.
The finish is smooth. The flavor is bold. The craftsmanship is uncompromising.
RANGER CREEK .44 TEXAS RYE
Ranger Creek .44 Texas Rye Whiskey is made from 100% malted rye and matured in our used .36 Texas Straight Bourbon barrels. The process highlights the complexity of the rye grain, resulting in a spirit-forward whiskey. It pours a rich gold with a nose of cinnamon, mint and toffee. At 94 proof, the taste is strong but mellow with notes of clove and spice. The taste ultimately gives way to a clean, warming finish with lingering notes of fresh bread.
True and authentic to our brand, .44 Texas Rye is a premium whiskey made from grain to glass in our hometown of San Antonio, Texas. Enjoy it neat or on the rocks. It also works great in a classic Old Fashioned or Manhattan cocktail.
RANGER CREEK RUM
This original rum was inspired by the positive response to our limited small-batch release. Made with the finest molasses and twice distilled in copper pots, this rum offers a smooth yet complex flavor profile. Our approach to crafting spirits is forged in authenticity and the desire to create products Texans are proud to call their own. Cheers!
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Bonus Episode this is the live stream I did September 7th it was a lot of fun. Note all giveaways are already done.
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2023 Birthday Bourbon
In 1870, George Garvin Brown was the first to seal his whisky, Old Forester, in a glass bottle. To commemorate his birthday, the First Bottled BourbonTM annually releases a limited edition, vintage-dated expression: Birthday Bourbon. The September 2nd release markets the 23rd limited edition expression. Hand selected by Master Distiller- Emeritus Chris Morris and Master Taster Melissa Rift, this small batch bourbon offers a unique character and flavor profile that will never be replicated.
The 2023 Birthday Bourbon is presented at 96 proof. After showing exceptionally unique character during a tasting panel, the 12-year old barrels were chosen specifically for Birthday Bourbon. The full allotment of product represents barrels that come from the same day of production.
Aroma
Bright candied citrus and floral overtones give way to rich turbinado sugar and roasted coffee beans as slight cedar and charred oak round out the nose.
Taste
Subtle citrus with heavy notes of dark honey, molasses and charred oak.
Finish
A dry toasty oaked caramel with lingering bittersweet tannins.
Respect to theaging process.
PLEASE SIP RESPONSIBLY
Old Forester Straight Bourbon Whisky, 43-63.5% Alc. by Vol., Old Forester Mint Julep Cocktail, 30% Alc./Vol. Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. âAMERICAâS FIRST BOTTLED BOURBONâ is a trademark. ©2024 Brown-Forman Distillers. All rights reserved. All other trademarks and trade names are properties of their respective owners.
Please do not share or forward this content to anyone under the legal drinking age.
To find out more about responsible consumption, visit Responsibility.org and OurThinkingAboutDrinking.com
A birthday is the anniversary of the birth of a person, or figuratively of an institution. Birthdays of people are celebrated in numerous cultures, often with birthday gifts, birthday cards, a birthday party, or a rite of passage.
Many religions celebrate the birth of their founders or religious figures with special holidays (e.g. Christmas, Mawlid, Buddha's Birthday, Krishna Janmashtami and Gurpurb).
There is a distinction between birthday and birthdate (also known as date of birth): the former, except for February 29, occurs each year (e.g. January 15), while the latter is the complete date when a person was born (e.g. January 15, 2001).
Legal conventions
In most legal systems, one becomes a legal adult on a particular birthday when they reach the age of majority (usually between 12 and 21), and reaching age-specific milestones confers particular rights and responsibilities. At certain ages, one may become eligible to leave full-time education, become subject to military conscription or to enlist in the military, to consent to sexual intercourse, to marry with parental consent, to marry without parental consent, to vote, to run for elected office, to legally purchase (or consume) alcohol and tobacco products, to purchase lottery tickets, or to obtain a driver's licence. The age of majority is the age when minors cease to legally be considered children and assume control over their persons, actions, and decisions, thereby terminating the legal control and legal responsibilities of their parents or guardians over and for them. Most countries set the age of majority at 18, though it varies by jurisdiction.
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We are back again for round 3. This time we dive into some bourbon stories and lore. We get into Pappygate and a lot of stuff, hope you enjoy.
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Whether weâre choosing thousands of barrels to make a batch of our most popular bourbon or picking just a few for a limited release, it takes a lot of veteran employees and a bit of technology to find exactly what we want. Currently, we have over 1.2 million barrels of whiskey aging in 54 rickhouses at six sites throughout Central Kentucky. If youâre thinking thatâs a lot of whiskey to monitor, youâre right. But by using computers to track those barrelsâ locations, our experienced crews can quickly target the exact ricks where the best whiskeys lie waiting. Technology helps, of course, but when it comes to taste, humans make the decisions at Heaven Hill.
âWhen we do a bottling run for Evan Williams black label, weâre typically going to dump a few thousand barrels,â says Heaven Hill Distillery Master Distiller Denny Potter. Using proprietary barrel inventory control software (known to us as âBICâ), Denny starts the search for 5- to 6-year-old barrels of our bourbon rye mashbill. And while he could select that number of barrels from within any of our 20,000-plus barrel rickhouses, he never pulls the entire lot from just one.
âWe spread what we choose out across multiple warehouses, because you get so much variation in flavor from different warehouses and even warehouse sites,â he says. âFor Evan Williams black, we like to take a cross-section of those barrels from three to four sites because weâre mingling the whiskey in those barrels to create a consistent flavor profile. âIf we pulled all of the barrels out of our Deatsville location at one time, and pulled just from a Bardstown warehouse the next, every batch of that whiskey would taste different.â
BIC is also used to identify each barrelâs specific location in every rickhouse. If located on the highest floors, where Kentucky summers heat the air to 115 degrees, water evaporates from the whiskey and boosts its alcohol content well above its initial 125 proof at barreling. By contrast, barrels resting on lower levels can see proof decrease. There, in the damp coolness of the rickhouse, water stays behind while some of the alcohol evaporates. Barrels in the middle levels, as you might expect, yield a balance of water, alcohol and flavors from the wood.
Recently, Denny let a small group of guests taste these weather-influenced changes for themselves by sampling barrels from multiple rickhouses and locations. One bourbon came from the first floor, another from a middle floor, and another six stories up near the ceiling.
âThe one from the sixth floor was 150 proof, while the whiskey from the bottom floor was 99-a 51 proof difference!â Denny says. âThat 99 proof was a 16-year-old wheated bourbon, and Iâm telling you, it was one of the best whiskies Iâve ever had. The 150 proof was really good, but really hot.â
Barrels chosen for our small batch whiskeys are more tightly scrutinized-first by experienced individuals looking through BIC, then by our onsite crews. An Elijah Craig or Larceny hunt will cull out 200 barrels or less to be dumped and mingled. For Henry McKenna 10-Year-Old Bottled-In-Bond, about 30 barrels are identified and segregated as single barrels, without batching, from rickhouse to bottle. With batches ranging from two to 200 barrels, the need to have their actual flavor sampled by tasting panels increases.
âItâs tougher to blend less whiskey to achieve the final flavor you want when the dump is that small,â Denny says. âSay itâs part of our Parkerâs Heritage Collection, a 24-year Bottled-in-Bond, the number of barrels we choose for that is a really small amount, and every barrel is sampled.â
Heavenhilldistillery.com
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Welcome back guys this was a lot of fun. Today we have Raleigh Hughes the sales lead for Bendt. We talked backstory, we talked process, we talked submarine stills. Use the coupon code GETBENDT24 to get a discount ot there website Bendtdistillingco.com And now a word from our sponsors
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A native Texan, Raleigh loves golfing, Dallas sports, and sipping cocktails under the big Texas sky. He learned to golf from his grandfather, and actually spent some time playing professionally. He enjoys hanging out on local patios with his pup, Maggie, and spending time with his family. Raleigh joined #teambendt in March 2020.
How does Raleigh #getbendt? BENDT + Lemonade
2011Before the distillery was born, the DeHarts were homebrewing up a storm in their Dallas home, and Quentin Witherspoon was making rum on the side. A chance visit to Dallas by a mutual US Marine Corps friend of Ryan & Quentin brought the original partners together, and after a night of drinking whiskey and plotting an exciting venture into craft distilling,
a plan was formed.2012
A warehouse was leased, permits were applied for, and a still was being built by hand. And Witherspoon Distillery had become a party of four - Quentin Witherspoon, Ryan DeHart, Natasha DeHart and Laurent Spamer formed the founding management, production, sales and marketing teams. By late summer 2012, Witherspoon Distillery was approved as a fully legal and operational craft distillery. The learning process had begun, a small distributor was on board, and Quentinâs River Rum was making its way into the market. Before long, the crew discovered what would become a never-ending issue - growth in the distilling industry comes with a need for space. And whatever space you think you need, youâll need significantly more by next year.
2013
Distillery intern Christy Cockrell became the first of several additions to the WD team in the summer of 2013. Little did we know at the time that her project, a grain-to-glass malt whiskey that was later branded as âCross Timbersâ, would eventually alter the direction of the distillery from rum to whiskey.
On September 1, 2013, Texas law changed to allow distillers to pour samples, and on a limited basis, sell cocktails and bottles directly to consumers. That week was spent constructing a bar from fencing remnants, creating a limited cocktail menu, and inviting friends and family for the first ever Witherspoon Distillery tour. On Saturday, September 7th, the first distillery tour took place, the Maple Old Fashioned and Hemingway cocktails were served, and the first official guests visited.
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This is a fun episode talking about all the unique process and mash bills. Everything from cherry smoke to sheep dung smoked. The possibilities are end less.
There is a lot of cool stuff out there, let me know some of the weird whiskey you have ran into. Lets get into it, but first a word from our sponsors
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Stauning Danish Rye Whisky, an exceptional alternative to traditional American rye whiskey. Made with Danish rye which has
been growing in the tranquil Danish nature for over 2,000 years. Stauning whisky offers a unique flavor profile thatâs rich, nuanced, and perfectly balanced. Discover a new dimension of rye whisky with Stauning Danish Rye Whisky.
â
SkĂ„l!Local Danish ârye & barley
100% floor-maltedâ for maximum flavorâ
Direct-fired small copper pot stills â(24 of them)â
Bottled on-site, natural colour, ânon-chill filteredâ
FlĂłki Single Malt Sheep Dung SmokedOur Sheep Dung Smoked Reserve is a truly unique smoked malt. Here we apply an old traditional Icelandic smoking style using sheep dung to smoke the barley.
For centuries, Icelanders used this smoking method to preserve food and heat houses; to this day it is used for traditional food preparation and Icelandic malt crafting.
The result is truly a unique whisky with a complex flavor profile. Sweet smoky notes compliment the intense flavor of the Icelandic barley and a rich, lingering aftertaste that brings you back to the farm you worked on decades ago.
FlĂłki Sheep Dung Smoked Single Malt is handcrafted and produced from 100% locally farmed Icelandic barley, smoked using traditional Icelandic methods and materials. It is a Single barrel whisky aged for 3 years in ex-FlĂłki Young Malt barrels under the base of mount Hekla.
Sheep dung smoked Icelandic single malt is available at the Duty Free Store in Iceland, most local liquor stores in Iceland and through our distributors world wide.Whisky Advocateâs Artisan Whiskey of the Year â The whis- key that put us on the map.
We use three individually smoked malts (cherrywood from Wisconsin, beechwood from Germany, and peat from Scotland) to craft this deep and complex whiskey. Using 3 distinct smokes provides consistent and balanced smoke from nose to the pallet and throughout the finish.
Corsair never uses artificial flavors or colors, achieving superior flavor and color through quality malted barley, innovative distillation and small barrel maturation.
Tasting Notes
Smoke and notes of cherry pervade the palate, finished by a slight brininess from the mossy peat. Pot distilled then aged in new American charred oak, Triple Smoke has the sweetness of an American whiskey with the rich smoke of an Islay single malt scotch.
Adventurous Stills is a craft distillery located in Tempe, Arizona. Founded by Kelly Lattig in 2015, Adventurous Stills handcrafts premium award-winning whiskey & spirits using locally grown grains and traditional distilling practices. Our mission is to craft unique and flavorful spirits that express the adventurous spirit of Arizona.
Adventurous Stills is committed to using sustainable processes and delivering an exceptional line of spirits without any compromises. All our whiskey and spirits are 100% natural with all their flavors coming from the grains and the barrels - Never sourced, flavored, or colored!
We offer:Bottle sales online, at our distillery & select local establishments
Distillery tours & handcrafted cocktails at our Distillery & Tasting Room
Membership Program with access to our limited releases
Special Services like group events & tours, private barrel/white label program and more
Stauningwhiskey.com
Flokiwhisky.is
Corsairdistilling.com
Adventurousstills.com
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Guys I'm so excited to have this ready for y'all. I have been waiting a minute to release this one, through scheduling conflicts and having a backup of guests. Hope you enjoy because i did.
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Who was Ben Holladay?
Ben Holladay is one of the greatest unknown figures in American history. Born in Kentucky, he moved to Weston, Missouri, as a teenager to seek his fame and fortune.
He became the original transportation tycoon, famed as the âStagecoach Kingâ for creating the Overland Express stagecoach lines that were ultimately sold to Wells Fargo, just one piece of a transportation portfolio that also included steamships, streetcars, and a railroad. He even owned the Pony Express for part of its brief history.
With everything from silver mines to saloons also under his domain, he was the largest individual employer in the US in the late 1800s and kept close counsel with everyone from President Lincoln to Brigham Young. He built an empire that spanned the entire country, and this distillery is the only piece left standing. Little did he know that whiskey would be the lasting legacy that carried the Holladay name well into the future.
Where it all began
The Holladay Distillery was established over 166 years ago, but the history of the property goes back even further. Over fifty years before founder Ben Holladay acquired the land, Lewis and Clark passed through in 1804 during their famed expedition to the West. They discovered and charted the limestone springs that run abundantly throughout the property and traveled through what would later become Weston, Missouri.
It wasnât until 1837 that the town of Weston was officially established, earning its name by virtue of being the âfarthermost town west in tradeâ of that era. It was a small town of fewer than 300 people, but it was the second-largest port on the Missouri River at the time, surpassing both Kansas City and St. Joseph.
Ben Holladay purchased the land in 1849. The site consisted of several acres of land and a stone building that had served as a meatpacking house. Upon discovery of the siteâs limestone springs, the idea for Benâs next business venture was born. As a Kentucky native, Ben knew that limestone water was optimal for bourbon production and he and his brother, David, went to work on acquiring the necessary items needed for distillation.
In 1856, Ben and David distilled their first batch of bourbon under what they had named the Blue Springs Distillery. The barrels were stored in an ancient cave on site that had previously been used for meat curing and preservation. To this day, the same cave is intact and continues to be a fan favorite along the tour route of the facility.
After a short year of aging, the first batch of whiskey from the Blue Springs Distillery was sold for 35 cents per gallon. Shortly after, Ben transferred ownership of the distillery to his brother, Major David Holladay. The business stayed in the Holladay family through the end of the 1800s, passing from David Holladay to his son and son-in-law to become Barton & Holladay in 1894.
Drink like a distiller with Holladay Rickhouse Proof
When Kyle begins the process of crafting a batch of Ben Holladay or Holladay Soft Red Wheat, he blends bourbon from different barrels and tastes them in their original form â at Rickhouse Proof. Each expression of Holladay Rickhouse Proof is bottled at the exact proof from the bourbon barrel yield after a minimum of six years aging in one of the original Holladay Rickhouses. No two releases will ever be exactly the same, but every bottle of Rickhouse has one important commonality â full proof, full flavor.
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We are back at it again. The bourbon flows on this one, we talk about history. Theres a distillery story and some gossip. Then we talk about Bottled in Bond, there is a lot going on.
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Bottled-in-Bond (BIB) is a standard for American whiskey that has been aged and bottled in accordance with a set of legal regulations initially outlined in the Bottled-in-Bond Act of 1897. To be labeled Bottled-in-Bond, a whiskey must originate from a single distillery, produced during a single seasonâeither spring (January to June) or fall (July to December)âaged for a minimum of 4 years in a federally bonded warehouse, and bottled at 100 Proof (50% ABV). The label on the bottled product must indicate the distillery where it was distilled and, if different, where it was bottled.
Bottled-in-Bond stands as the world's first and highest standard for whiskey, and Colonel James E. Pepper played a crucial role in advocating for its creation and its implementation.
One of the primary goals of the Bottled-in-Bond Act of 1897 was to establish a quality standard for bourbon whiskey. Prior to the act's passage, much of the whiskey sold as straight whiskey was far from genuine. A significant portion of the product was adulterated, being flavored and colored with substances like iodine, tobacco, and more. This led to a widespread belief that there was a pressing need for a system to verify and assure the quality of the whiskey.
Michael Veach, Bourbon Hall of Fame Author & Historian:
"This was a controversial piece of legislation opposed by many rectifiers. The two sides of the argument included E.H. Taylor Jr., and James E. Pepper, who argued on the side of the straight whiskey producers, and George Garvin Brown and Isaac Wolfe Bernheim, who argued on the side of the rectifiers."
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Got a good one for yall today. We got Davin Topel from Real Spirits, and we have a great conversation about life, whiskey, real estate. Hope you enjoy
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From Grain to Glass:
The Real Spirits WayReal Spirits emerged from deep roots of craft brewing in the Texas Hill Country.
After 21 years of building a solid foundation of beer, we launched the Real Spirits Distilling program in 2017. Our owner, Brad Farbstein, is as passionate about unique handmade spirits as he has always been about craft beer. In October 2014 he filed for a distillery permit and began tinkering away to create what would become Real Spirits. In April 2017, after years of experimentation and fine-tuning, we launched Real Spirits to the public out of our tap room with Texas Hill Country Signature Whiskey, Grain to Glass Gin, and the highly limited first batch of Single Barrel Whiskey.
See Our Spirits
It starts with beer
All Real Spirits starts with â of course â a foundation of Real Ale beer. Currently, Real Aleâs Devilâs Backbone Belgian-style Tripel and the award-winning Real Heavy Scotch Ale are used to make our signature and single barrel whiskey, and White, a Belgian-style wheat ale, is the base beer for our gin. This means we make all Real Spirits liquors grain-to-glass. They are brewed, fermented, aged, bottled, and served on-site at the brewery and distillery in Blanco.
Distilling the good stuff
Real Spiritâs whiskey process begins as any other day at the brewery. Our brewers brew beer for distilling the way they normally would. The only difference is that they forgo the addition of hops during the brewing stage. This is then fermented to about an 8% ABV beer. Our distiller fills the 1100 liter hand-hammered copper pot still with the beer and brings it to the boiling point of ethanol (around 170F degrees). The steam that is generated is then pushed through the lyne arm into the condenser where it is introduced to a cold environment, turning the steam back into a liquid. This liquid is cut into three portions, heads, hearts and tails (beginning, middle, and end of the distillation). Only the hearts are collected and barreled for a determined period of time. As the whiskey ages, we taste each barrel and determine when the spirit has matured. Finally, the spirit is harvested from each barrel and mingled together for bottling.
Whiskey Sour
A whiskey sour is yours for the making year-round. Itâs refreshing enough to keep up with a spritz during the warm summer months, but appropriate during the colder seasons of the year as well.
Ingredients
2 oz. Real Spirits Texas Hill Country Whiskey
Juice from 1 lemon
1 1/2 tsp agave nectar
Cherry
Lemon wedge
cocktail glass
ice
Directions
Pour Signature whiskey into a shaker of ice.
Add lemon juice and agave necatar
Shake lightly
Strain into a cocktail glass full of ice.
Garnish with a cherry and lemon wedge
Enjoy!
Gingerâd Ass
Finish with the ginger beer of your choice. We like Maine Root Ginger Brew.
Ingredients
2 oz. Real Spirits Texas Hill Country Whiskey
1 sprig of rosemary
1 lime wedge
ginger beer
cocktail glass
ice
Directions
Pour Signature whiskey into a shaker of ice.
Add rosemary and lime wedge
Shake well.
Strain into a cocktail glass full of ice.
Top with ginger beer.
Enjoy.
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Long over due episode about bourbon, what it is why it is. This is part 1 which means we didn't get very far. Habanero candy simple syrup, and merica got in the way. hope you enjoy.
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WHAT IS BOURBON?
Bourbon is an American Whiskey produced mainly in the southern part of Kentucky State.
What Is Bourbon?
According to US Trade Legislation, âbourbonâ is a type of whiskey where the âmashbillââthe recipe of grains used to produce the whiskeyâconsists of 51% - 80% corn. Typically, distillers use approximately 70% corn content and can choose other grains for the remainder of the mashbill. The type of grain used will affect the style and flavors of the whiskey.
There are specific guidelines that distillers must follow to put the word bourbon on the label.
The Process - Most bourbon starts with sour mash. It is taken from a previous batch of mash (crushed grain going through the fermentation process), set out to sour overnight, and then added to a new batch. The process is much like that of starting a sourdough bread.
The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The âmash billâ must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley, and wheat are considered âflavorâ grains.
Length of Aging - Bourbon must be aged for at least two years. Many premium bourbons on the market are aged between 5 and 12, with some as long as 27 years.
The Barrel - Bourbon must be aged in brand-new barrels made of white oak and charred on the inside. Brands determine the varying char levels for their barrels from 1 to 4.
Flavor â By law, nothing can be added at bottling except water. Nothing is added that might enhance flavor, add sweetness or alter color.
Proof - Bourbon is bottled at between 80 and 125 proof. Only water may be used to lower the proof of the alcohol.
Location â Bourbon can be made anywhere in the US. Only whiskey produced in the State of Kentucky can be called labeled Kentucky Straight Whiskey.Traditional Bourbon
Knob Creek (rye content approx. 30%)
Jim Beam
Wild Turkey
Evan Williams
High-Rye Bourbons
Rye is the second grain used in Bourbon, it adds dry, spicy, peppery flavors to the whiskey's character. Examples of Bourbons with high rye content include
Basil Haydenâs
Bulleit
Buffalo Trace
Eagle Rare
George T. Stagg
Old Forester
Old Grand-Dad
Woodford Reserve
Four Roses Single Barrel
High-Wheat Bourbons
Wheat adds elegance and a soft, smooth character, often with hints of nuts and cinnamon. Whiskeys with high wheat content include
Makerâs Mark
Old Fitzgerald
Old Rip Van Winkle, or Pappy Van Winkle
Rebel Yell
WL Weller
A bourbon is also distinct from a whiskey in other ways:
The bourbon leaves the still at no higher than 80% alcohol by volume.
The bourbon enters new charred white oak casks for aging at no higher than 62.5% abv.
The bourbon is bottled at no less than 40% abv.
The bourbon is flavored by nothing other than waterâthis means the Jack Danielâs is not a bourbon!
The bourbon must state its age on the label if the maturation time is less than four years.
Bourbon is so intrinsically linked to the âBluegrass Stateâ that itâs easy to think the spirit is exclusively made there. Whatâs more, according to the Kentucky Distillersâ Association, 95 per cent of the worldâs supply comes from Kentucky. The reality is, however, that it can be produced anywhere in America, and new bourbon distillers are cropping up across the country all the time.
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Welcome back, Alright guys today we are chatting with Brandon over at Olde Raleigh. They are doing some amazing things, they are based in North Carolina.
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OUR STORY
The Dedication Of A Blender's Dream
In January 2017, Olde Raleigh Distillery was established in Zebulon, N.C. Though at the time, the hope was to open within three to four months, Master Blender Brandon McCraney officially opened the doors four years later, in January 2021. Doing so required McCraney to overcome county change orders, a 401k liquidation and 12 lender rejections.
McCraney credits his perseverance to his military background. This, along with strong local support, helped Olde Raleigh succeed in building a business during the COVID-19 pandemic. Within its first operating year, Olde Raleigh Distillery grew from a bar and tasting room, having not yet produced a batch, to a true gathering space, eventually holding celebrations for the five batches it rolled out later that year. Olde Raleigh Distillery is proud to be a part of the charge to revitalize Zebulon, NC.
About Olde Raleigh Distillery
Olde Raleigh Distillery is on a mission to simply make unforgettable and damn good whiskey. With a laser focus on the art of blending and distilling spirits, our attention to detail is noticeable in every drop of our small batch bourbon blends.
Find us located in downtown Zebulon, NC, in an abandoned 10,000-square-foot brick building that we hand crafted with the same passion we do our whiskey. Our venue is a family-owned and operated distillery, tasting room and popular event space in The Triangle. We want to share our passion with you. Visit us today to taste our unique blend or book a tour to explore the art of making whiskey.
Meet The Man Behind The Bourbon
OUR DISTILLER & MASTER BLENDER
Brandon McCraney has spent years immersing himself in the spirits industry to dissect the world of whiskey. As Blender, he hand-selects and ages each barrel using a vigorous process known as Ă©levage to identify the perfect point in the time to harvest our distinct and flavorful small batch spirits. When not working on production or sampling barrels, he leads Olde Raleighâs workshops and Whiskey Master Classes. In the pursuit in mastering the art of blending whiskey, follow Olde Raleighâs journey as we release blended whiskies from around the world.
Brandonâs role extends beyond the distilleryâs walls, fostering partnerships with local farmers and introducing heirloom grains in the heart of Old Tobacco country. As a Raleigh resident, he aims to build a meaningful brand that gives back to the community he loves. The goal is to showcase the positive environmental and economic impacts distilleries contribute from farm to glass.
This desire to have a broad impact stemmed from his experience as a Captain in the U.S. Air Force, where he proudly served for four years. Brandonâs education includes a Bachelorâs degree from North Carolina State University and Masterâs Degrees from the University of Cincinnati and Harvard University. He is a certified Executive Bourbon Steward, Whiskey Sommelier, teaches at the Whiskey Marketing School and has industry affiliations with Moonshine University, the American Distilling Institute and the U.K.âs Institute of Brewing and Distilling.
As the sole owner and operator, Brandon has his sights set on making his family name one to be reckoned with in the craft whiskey world.
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This is a strange one. i hope its acceptable. Not much else to say i think i said it all.
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More than 2.1 million barrels of Bourbon flowed through Kentucky distilleries last year, accounting for 95 percent of the worldâs production.Keeping the world awash in Bourbon requires more than just the best quality grains and pure limestone water. The mechanics of distilling require tons of piping, heating, cooling, and other equipment to get the classic taste.
And the reality of machinery is that things break and result in facility issues that impact production, quality, and flavor.
Itâs important to understand where mechanical issues in distilleries can happen and when to call for repairs. Letâs look at the most common problems that can happen to your pipes, ventilation, and plumbing.
Pipes serve as the arteries of the enterprise, moving mash from the cooker to the fermentor and spirits from the tank to the cask. They twist, bend, and join in a lot of places along the path making them vulnerable to springing leaks.
Age, corrosion, and pressure strain your pipes and can lead to leaks over time. Inspecting your pipes should be a daily habit to catch distillery issues before they become big problems.
Donât think youâve dodged this bullet because youâve gone with copper piping rather than stainless steel or galvanized. Copper can still corrode and leak at the seams, despite its superiority in other ways.
A clog in the piping can show up in a couple of different ways, the most common being that you notice a decreased flow rate between elements of the system. But an increase in pressure in the still can also mean a blockage down the line. Adding glass balls to your column helps to increase surface area, but it can unintentionally result in over-pressurization of the still if youâre careful.
The heart of a distillery is its boiler. A reliable boiler should give you consistent heat and steam pressure quickly and on-demand.
Most modern boilers require little maintenance beyond blowing down at the end of the day to clear sediment that collects at the bottom. Not taking this simple step can result in facility issues that damage your drains and plumbing.
Beyond that, your regular distillery maintenance checks should include looking for any holes in the drums or clogging of the condensate line. Boiler accessories like copper coils for potable hot water should also be checked regularly for holes or clogs.
If your boiler starts getting noisy or inconsistent, itâs time for a thorough checkup to make sure you donât need a new boiler.
When youâre making a grain-based beverage like whiskey or vodka, thereâs going to be a lot of grain dust in the air, which is highly explosive. Moving all that out requires good ventilation and air filtration with a backup manual system in case something breaks.
The ventilation needs to extend to the fermentation room and cask storage as well. Fermenting releases carbon dioxide while alcohol vapors come off the still and casks. Both create an unhealthy breathing environment for your workers.
Like the HVAC in a home, you should check your system to replace air filters and ensure the parts are clean and humming along nicely. You can do this sort of maintenance yourself monthly and have a professional check the system annually.
Humidity control allows for consistency and conformity in your product. The many temperature changes in the distillation process result in a lot of humidity. If youâve noticed trouble maintaining the proper moisture levels, check for a clog in the line moving condensation out of the building or a dirty filter.
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Welcome back guys today i got to have a chat with Irene Tan. if you dont know her your missing out. This was a fantastic conversation and dont click off i did a tasting of the Kings Code "Touch Of Bessie " at the end. Hope you enjoy
Kingscountydistilling.com
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WHISKY MENTORS is a consulting company started by Irene Tan in the spring of 2018 after she graduated from the Whiskey Marketing School as a Level 1 Whiskey Sommelier. It was evident that the whiskey world was on the brink of explosive growth, and it was a timely entry into the industry. Irene is now a Level 4 Whiskey Sommelier and her industry related qualifications include WSET 2 Wine and Spirits Certification passed with Distinction, Certified Specialist of Spirits (CSS), Certified Sherry Wine Specialist, Executive Bourbon Steward, Certified Whisky Ambassador, Diploma in Single Malt Whisky and Diploma in the Art of Tasting Whisky from the Edinburgh Whisky Academy In the summer of 2022, she completed a week-long whisky course at Springbank Whisky School in Campbeltown, Scotland. She has created a whiskey line called Kings Code for Kings County Distillery which launched in the fall of 2023..In her role as the Spirit Hunter for the Crowded Barrel Whiskey Company, sheâs the chief blender and hunts for single barrels for the Alliance Series.
Whisky Mentors is well-respected in the industry and highly sought after by brands and distilleries to carry their products. While itâs not just about the knowledge Irene has about the whiskies she carries, or how she picks winning single barrels, itâs about the passion that exudes from her veins when you meet her to talk about whiskies. She listens to her customers and helps them find that special bottle to share with family and friends. Her innate and acute sense of smell and taste paired with an uncanny ability to create blends in her head that she knows are going to work, puts her in a unique position to help create whiskies and other spirits that consumers will seek.
Whisky Mentors created a bespoke blend of 15 year cask strength Rye at Whistle Pig for Canterbury Liquors.
Whisky Mentorsâ consulting services are offered to both consumers and producers.
Whisky Mentors also offers private in-house tasting events as well as offsite events.
Whisky Mentors offers consulting services to craft distilleries to help them understand what the market trends are. Whisky Mentors will also help create new product lines by occasionally sourcing domestically and internationally to make unique and delicious blends to help with brand recognition and to help distilleries stay competitive.
Whisky Mentors has embarked on making barrel-aged gins with a couple of distilleries. Each release will be sold exclusively at the distillery and at Canterbury Liquors.
Follow Irene on FB or IG @whiskymentors.
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Welcome back this is a tale as old as time, a cinderella story if you will. Today we are gonna find out which is better moonshine or whiskey. Thank you to our sponsors
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Moonshine is high-proof liquor, traditionally made or distributed illegally.[1][2][3] Its clandestine distribution is known as bootlegging.[4] The name was derived from a tradition of distilling the alcohol at night to avoid detection. In the first decades of the 21st century, commercial distilleries have adopted the term for its outlaw cachet and begun producing their own legal "moonshine", including many novelty flavored varieties, that are said to continue the tradition by using a similar method and/or locale of production.[5]
Terminology[edit]
Not to be confused with Mountain Dew, Hooper's Hooch, or White spirit.
Different languages and countries have their own terms for moonshine (see Moonshine by country).
In English, moonshine is also known as mountain dew, choop, hooch (abbreviation of hoochinoo, name of a specific liquor, from Tlingit), homebrew, mulekick, shine, sneaky pete, white dog, white lightning, white/corn liquor, white/corn whiskey, pass around, firewater, and bootleg.[6][5]
In some countries, moonshine stills are illegal to sell, import, and own without permission. However, enthusiasts explain on internet forums how to obtain equipment and assemble it into a still.[10] To cut costs, stainless steel vessels are often replaced with plastic stills, vessels made from polypropylene that can withstand relatively high heat.
A column still, or a spiral still, can achieve a vapor alcohol content of 95% ABV.
Moonshine is usually distilled to 40% ABV, and seldom above 66% based on 48 samples.[11] For example, conventional pot stills commonly produce 40% ABV, and top out between 60% and 80% ABV after multiple distillations. However, ethanol can be dried to 95% ABV by heating 3A molecular sieves such as 3A zeolite.[12][13][14][15][16]
The preferred heat source for plastic stills or spiral stills is sous vide sticks; these control temperature, time, and circulation, and are therefore preferred over immersion heaters. Multiple units can be used to increase the wattage. Also, sous vide sticks, commonly sold in 1200 W and generally temperature regulated up to 90 °C (194 °F) (ethanol boils at 78 °C (172 °F)), will evaporate the ethanol faster than an immersion heater, commonly sold in 300 W. Electrical injury may occur if immersion heaters are modified, as if a 35 °C (95 °F) thermostat is removed from an aquarium heater (because doing so may break its waterproofing), or if an immersion heater is disassembled from an electric water boiler.
A typical jar of moonshine, with a sample being ignited to produce a blue flame. It was once wrongly believed that the blue flame meant that it was safe to drink.
A common folk test for the quality of moonshine was to pour a small quantity of it into a spoon and set it on fire. The theory was that a safe distillate burns with a blue flame, but a tainted distillate burns with a yellow flame. Practitioners of this simple test also held that if a radiator coil had been used as a condenser, then there would be lead in the distillate, which would give a reddish flame. This led to the mnemonic, "Lead burns red and makes you dead," or simply, "Red means dead."
Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of port, rum or sherry are also sometimes used.
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Welcome back today we have The Master Yoda Whiskey Somm himself. This was a great conversation and flowed very well. Hope you enjoy it .
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Daniel Whittington is the founder of Whisky Marketing School. Heâs also the Chancellor at Wizard Academy, co-owner of Crowded Barrel Whiskey Co, co-founder of The Whiskey Vault and Whiskey Tribe, founding member of the Texas Whiskey Association and President Emeritus of the Texas Whiskey Association.
With Crowded Barrel Whiskey Co, he was the first to create a blended whiskey using only Texas distilleries and the first to release a Texas Craft focused Independent Bottling series.
Also, WSET II and EWA Scotch Diploma Graduate and Instructor as well as Executive Bourbon Steward and instructor.
He also plays music sometimes.
Daniel Whittington is our Approved Course Provider in Austin, Texas. He teaches EWA courses on the campus of Wizard Academy and Whisky Marketing School.
Tell us a bit about yourself and your role in the industry.
Iâm the Chancellor of Wizard Academy, a business school for entrepreneurs. In 2015, we founded Whisky Marketing School to train and educate whisky sommeliers. In 2016, I co-founded what became the two largest whisky focused YouTube channels: the Whisky Vault and the Whiskey Tribe.
In 2018 I co-founded Crowded Barrel Whiskey Company, the worldâs first crowd sourced whiskey distillery where I eventually operated as Head Distiller and Head Blender until October 2023. In that capacity, I also helped start the Texas Whiskey Association and served as its third President.
In 2022, I reached out to both Stave and Thief and Edinburgh Whisky Academy to partner with them in offering their courses at Wizard Academy.
How did you get into spirit education?
I began studying wine and sprits when living in California in the early 2000âs. It eventually led me to the whisky industry where I found a spirit I truly loved. I studied under various programs like WSET and smaller localized certifications before I ended up at Wizard Academy in 2013. I tend to study and analyze anything I find interesting, and Whisky was a rabbit hole that just never ended. And because teaching is one of my core drivers, I started finding small ways to share the knowledge and information I was learning. After two years at Wizard Academy, I realized that the whisky industry could benefit from a whisky education program with our focus on communications, marketing, and public speaking. And thatâs what led me down this current path.
What do you love about teaching?
Teaching is a gift. First, I love having the honor and privilege of opening doors and shining the light on new and interesting things for students. I love watching their love and passion grow with knowledge and support. I love seeing what students go out into the world and do with what they learn.
But Iâve also found that you donât truly understand something until you try to teach it. Iâve learned more about whisky in the last 8 years by teaching it than I ever did by simply studying it on my own. It took head knowledge and transformed it to a deeper level of understanding.
What excites you most about EWA?
Edinburgh Whisky Academy has done a truly wonderful job of making courses on whisky that are both challenging, highly in depth, and at the same time accessible and practical. They are one of the best in the world at understanding how to make information meaningful beyond facts and data and taking it into the realm of practical knowledge and true understanding. And they have some of the best and most knowledgeable instructors in the world.
- Montre plus
