Episoder
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Let me take you on a trip to the old country, back to 1843. Thats where our story today starts. Nestled in the Tennessee landscape is Old Dominick. This was an excellent episode with Clark. Hope you find value in it. And we have a coupon code to use you wanna buy a bottle for yourself
https://bit.ly/od-whiskey-shaman code: whiskeyshaman25
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1843Domenico Canale is born in San Pietro di Rovereto on the Italian Riviera. A year after his birth, three of his motherâs brothers leave for America, settling in Memphis, where they start a successful wholesale grocery business that includes liquor and wine.
1859
DOMENICO CANALE ARRIVES IN AMERICA
Sixteen-year-old Domenico Canale sails for America, landing in New Orleans after a 65 day-long voyage. From there, he travels up the Mississippi to Memphis, Tennessee where he worked for his uncle, Abraham Vaccaro, running a modest fruit cart up and down the streets of Memphis.
1866
Canale formally establishes food wholesaler D. Canale & Co., and sets up operations in a warehouse at 8 Madison St. near Front. Among its offering is a whiskey, sold in ceramic jars and bottles, that Canale names Old Dominick.
1880
Canale develops the Dominick Toddy, a bourbon-based cordial with fruity overtones that must have spoken to the former fruit stand operator. It was described as the âone of which we are the proudestâ and its label featured the now iconic Dominicker Rooster.
1919
Just three days before the ratification of the 18th Amendment to the United States Constitution, better known as Prohibition, Domenico Canale passes away at the age of 75 in his Midtown home.
1921
During Prohibition, Domenicoâs eldest son, John Dominick Canale, expanded D. Canaleâs food and product operations. With distribution up and down the Mississippi from Chicago to the Gulf of Mexico, as far east as Atlanta, and west into Indian Territory, it was one of the largest grocery distributors in the region.
1933
By the time Prohibition was repealed in 1933, D. Canale and Company was operating the largest refrigerated warehouses in Memphis, which caught the attention of Anheuser-Busch. Most beer at the time was unpasteurized and had to be refrigerated, as a result of their refrigeration and an established distribution footprint, D. Canale was awarded exclusive regional distribution rights for Anheuser-Busch beers.
1965
A young John D. Canale, Jr. becomes President of D. Canale following his fatherâs untimely death. A graduate of Yale and a Lieutenant in the Navy, John D., known by many as âThe Bearâ, led D. Canale into some of its most prosperous years by diversifying into institutional food and banking. He conceived of the company bywords, âQuality Products, Quality Service, by Quality People,â which we remember to this day.
1982
John D. Canale Jr and his wife, Peggy, had two sons; John D. Canale III and Chris W. Canale. Planning for future generations, John D. Canale Jr. spun both the food business and the beer business out from under the parent company D. Canale and Company in 1982, thereby creating D. Canale Food Services, Inc., and D. Canale Beverages, Inc.
1999
After 125 years of continuous operation, D. Canale Food Services is sold. At the 125th Anniversary celebration, a grateful John D. Canale Jr. reminded his friends, family, customers, and the companyâs hundreds of employees that âQuality and Service are remembered long after the price is forgotten.â With the beverage industry trending towards craft beer, wine and spirits, the family sold D. Canale Beverages at its peak in 2010.
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Round 3 guys lets see how i do.
Round 3 is here and the battles are heating up! join in on the fun and check out the first battle of round 3! @the_whiskeyshamen going against Smoked by Ash Joe. This is going to be a great showdown! See you there
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A "whiskey blind" refers to tasting whiskey without knowing its brand or identity, meaning you are "blind" to any information about the whiskey, allowing you to evaluate its taste solely based on its sensory qualities without any preconceived biases from the label or price point; essentially, a blind tasting of whiskey.
Key points about whiskey blinds:
Eliminates bias:
By not knowing what whiskey you're tasting, you can focus purely on the flavor profile without being influenced by brand reputation, price, or bottle appearance.
Improves palate development:
Regularly tasting whiskey blind can help you train your palate to identify subtle flavor nuances and better understand your personal preferences.
Used in competitions and tastings:
Many whiskey competitions and tasting events utilize blind tasting to ensure fair evaluation of different whiskies.
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Mangler du episoder?
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We all know that a cool bottle design is eye catching. But does it need to be fancy or unique. Thats what we get into today. Hope it is enjoyable and fun.
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Yes, a whiskey bottle can help distinguish a brand from competitors. Brands can use unique bottle shapes, embossing, and other packaging features to create a memorable experience.
How brands use bottle design
Bottle shape
Brands can choose a bottle shape that's different from the industry standard to stand out.
Embossing
Brands can add custom embossed elements to a readily available bottle shape.
Label design
Brands can choose the label design, including whether to have a front and back label, a wrap-around design, or a lollipop style label.
Other brand differentiation
Brands can also differentiate themselves by:
Blending sourced whiskies with whiskey they distill themselves
Aging sourced whiskey in unusual barrels
Hiring a distillery to produce a unique whiskey based on their specifications
The price of bottled whiskey is based on the brand's popularity and the number of bottles in circulation.
Bourbonveach.com
A Look At Whiskey Bottles
When Bill and I look for a bottle design for our whiskey, we will probably pick a standard bottle that is inexpensive to purchase. New bottles are very expensive to design these days. Designing and making a mold for the bottle can cost thousands of dollars and that is why you rarely see an artisan distillery create a new bottle for their products. Kentucky Peerless did so and although it is an attractive bottle, it really added quite a bit to the cost of their whiskey. I would like to avoid that expense. However, it was not always this way. I thought I would look at historic bottles and their designs in this blog.
In the late 19th century, bottles became inexpensive because of the development of machine blown glass. This made it possible for distillers to bottle their own whiskey and still make a profit. The bottles were fairly standard at first â round or square shaped bottles for quarts and 4/5 quart sizes and flasks for the pint, half pint and quarter pint sizes.
These bottles were still fairly crude with air bubbles in the glass and noticeable seams where the molds came together. As the glass industry improved, bottle quality improved and prices of bottles declined, distillers started designing their own bottles. They often had designs and the brand name or the distillerâs name embossed in the glass. They were often clear glass, but some distillers opted for different colored glass. Amber glass was popular as well as green, blue, and smoky grey glass.
Prohibition saw bottles become very standard in design. There were only six companies selling medicinal whiskey and they all used bottles that were of a similar design. These bottles were mostly pint bottles, but there were some half pint and quart bottles allowed in some states. Since most of these companies were based in Louisville, it made sense that they were all using the same bottles as that allowed for less expense to the companies and if one company needed glass, they could get bottles from another company that might have extra on hand.
After Repeal, distillers started designing their own bottles once again. The Oscar Getz Museum of Whiskey History in Bardstown has a collection of empty bottles from the 1930s that is impressive. These pint and half pint bottles have art deco designs that are very attractive. None of the bottles in the collection have labels and they may not have all been whiskey bottles, but they have a lot interesting design features that epitomize the 1920s and 30s.
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Welcome back to another great interview / conversation. This one made my heart happy. You will just have to find out. I really hope you enjoy it.
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www.ry3whiskey.com
www.phenomenalspirits.com.
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One ultra-premium whiskey, three times the enjoyment.
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The family of RY3 Whiskeys represent a masterclass in whiskey blending. Every bottle seamlessly combines 3 distinct whiskeys that are made up of 3 unique mash bills and aged for 3 different periods.
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All the way back to the late-1700s. Thatâs how far back rye whiskey traces its roots. Now, the bold whiskey enters a new frontier, with RY3 writing the next chapter.
RY3 is a toast of luxury for every occasion. The quiet moments, the loud ones. The times of remembrance, of salutation. The moments of celebration
CIGAR SERIES - Cask Strength
Crafted for whiskey lovers and cigar aficionados, RY3 Whiskey Cigar Series is a timeless blend. A stunning fusion of Rum Cask, Madeira Cask, and Narajna Cask finished whiskeys, finished further with French Oak staves. Pair your favorite cigar with RY3 Whiskey Cigar Series and make every moment one to celebrate.
Food & Beverage Magizine Had this to say about RY3
PHENOMENAL SPIRITS RY3 WHISKEY CASK STRENGTH TOASTED BARREL WINS IMPRESSIVE AWARDS AT 2023 NEW ORLEANS BOURBON FESTIVAL
Phenomenal Spirits is proud to announce its RY3 Whiskey Cask Strength Toasted Barrel expression, was awarded several impressive awards at the 2023 New Orleans Bourbon Festival. RY3 Toasted Barrel took home second place, Silver in the âBEST IN FESTâ category, first place Gold in the âRYE WHISKEYâ category, and second place, Silver in the âBEST CASK STRENGTHâ category. The festival held March 22 â 25, celebrates the cityâs historic relationship to Bourbon and culture and included many of the countryâs finest distillers.
Phenomenal Spiritsâ RY3 Whiskey Wins Awards at 2023 New Orleans Bourbon Festival
In addition, RY3 Toasted Barrel was awarded an impressive 90 points at the 2023 IWSC International Wine & Spirits Competition (IWSC) held in London. Karthik Sudhir, Founder & CEO of Phenomenal Spirits commented, âRy3 Whiskey is known for product innovation, stunning packaging and exceptional quality liquid. We are thrilled to be acknowledged and awarded by the industryâs prestigious New Orleans Bourbon Festival and IWSC.â
Rye Whiskey Toasted Barrel is an exquisite blend of hand-selected whiskies which is further finished in toasted barrels. The finishing period in the toasted barrels accentuates the complexity of the whiskey by adding notes of vanilla, cocoa and brown sugar that soothe the spice.
Sudhir added, âCraft whiskey consumers are embracing rye whiskey. Americaâs original iconic spirit volumes are skyrocketing. With the resurgence of the category, product innovation has reached new heights, spurring consumerâs curiosity. We developed RY3 Whiskey Toasted Barrel with these curious and passionate consumers in mind. RY3 Toasted Barrel is an exceptional Rye whisky finished in toasted casks, offering drinkers layers of intense spice and complexity for an exceptional and exciting, new Rye drinking experience.â
Read Also: KAH Extra Añejo Tequilaâs Strong Presence in the US Market
Phenomenal Spirits is on a steadfast mission to create exceptionally high-quality brands that fill untapped opportunities in the spirits category. To help guide this mission, Sudhir is partnering with Matt Witzig, Master Distiller and Co-founder of Joseph Magnus Bourbon. An icon in spirits distillation, Witzig is working in concert with Sudhir and his team to build a portfolio of unparalleled brands for the curious spirits consumer and aficionado alike.
RY3 Whiskey Toasted Barrel sells for a suggested retail price of $84.99/750ml.
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This one was a rollercoaster of a episode. I know its not for everyone, but if i can help 1 person i have done my part. Hope you get something from it.
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BBQ Competitions: Preparing for Your First Cook-Off
This Is It! Southern Kitrchen & Bar-B-Q âą 5 September 2024
BBQ competitions are thrilling events that allow passionate grill masters to showcase their skills, compete for prizes, and engage with fellow enthusiasts. However, entering your first BBQ cook-off can feel overwhelming due to the various elements involved. This guide will help you navigate every aspect of preparing for your first BBQ competition, from understanding the rules to mastering the techniques and equipment required.
1. Understanding the Competition Format
Before diving into BBQ competitions, familiarize yourself with the rules and format. Each competition may have different guidelines, judging criteria, and requirements.
Sanctioning Bodies: Many BBQ competitions are overseen by organizations like the Kansas City Barbeque Society (KCBS) or the Memphis Barbecue Network (MBN). Research which organization governs the event youâre entering to ensure you meet all criteria.
Categories: Most competitions include multiple categories, such as chicken, pork ribs, brisket, and pulled pork. Know which categories youâll be competing in, as this determines the type of meat youâll need to prepare.
Judging Criteria: BBQ is often judged on appearance, taste, tenderness, and texture. Understanding what judges look for will help you fine-tune your recipes and presentation.
2. Selecting the Right Equipment
Success in BBQ competitions requires using the right tools. You don't need the fanciest equipment, but your tools should be reliable and appropriate for your style of cooking.
Grill or Smoker: Depending on the competition and your preferences, youâll need a smoker (offset, drum, or pellet smoker) or a grill (charcoal or propane). Choose equipment youâre comfortable using.
Thermometers: A good digital meat thermometer is essential for monitoring the internal temperature of your meat, which is key to ensuring itâs cooked to perfection.
Coolers and Storage: Bring coolers to keep your meat cold before itâs time to cook and storage containers for sauces, rubs, and utensils.
Other Essentials: Donât forget your knives, cutting boards, gloves, aprons, fire starters, and fuel (charcoal, wood, or propane).
A new beginning is a fresh start or a chance to change, and it can apply to many aspects of life. It can be a time for growth and positive change.
Examples of new beginnings:
Starting a new job
Moving to a new home
Saying goodbye to friends
Letting go of parts of your life
Starting school
Watching kids move out
Tips for embracing new beginnings:
Stop fearing failure
Take a risk
Create an action plan
Practice self-care
Learn from setbacks
Celebrate small victories
Make peace with the past
Declutter and organize your living space
Benefits of new beginnings:
Leave behind past mistakes and negative experiences
Create a path towards personal growth and fulfillment
Improve your well-being
Lead a more fulfilling and satisfying life
Symbol of new beginnings:
The daffodil, which symbolizes hope for the future and marks the end of winter and the beginning of growth and renewal
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Bruh. This episode slapped so hard i almost released it early. We chatted with Lenny over at Deerhammer Distilling out of Bueno Vista Colorado. I had such a fun time talking with Lenny it was like catching up with an old friend. I really hope you enjoy it.
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At Deerhammer, our distilling is steeped in whiskey tradition, but our methods are infused with curiosity and creativity. From our cornerstone American single malt to our 4-grain bourbon, rye and limited run single barrel spirits, weâre redefining the flavor and future of independent American whiskey.
one barrel a day from grain to glass
100% Colorado Grains
A mindful selection of grains are sourced from nearby farms to help impart a true taste of place.
Double Pot Distilled
For the fullest of flavor expression in each bottle, we utilize traditional squat-head copper pot stills.
Aged in Heavy Toast, Char #2
Within our rackhouse situated at 8,000' of elevation, Deerhammer whiskey is aged between 4-7 years.
FOUNDERS
Amy and Lenny Eckstein founded Deerhammer in 2010. Drawn to Buena Vista, Colorado by the whitewater currents of the Arkansas River, their passion for whiskey is driven by that same adventurous spirit. As artisans and business owners, their process is defined by a deep curiosity for the history of spirits and a thoughtful analysis of each individual step of the distilling process.
After over 15 years of operation, Deerhammer remains a wholly independent business, free from the influence of investors or other entities. As an ever-evolving brand, Deerhammer continuously strives to redefine the flavor and future of independent American whiskey. One barrel at a time.HISTORY
High in the Colorado mountains, the distillery is inspired by the bootstrap ambition of the settlers who first settled the west and the passion for exploration that defines Buena Vistaâs history.
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As a grain to glass distillery, Deerhammer is focused on process. From recipe formulation to mashing, fermentation, distillation and maturation, weâve dialed in every step of our processes to a mastery of the effects every single detail makes on our final product. The result is a unquestionably unique whiskey steeped in tradition, yet crafted with a pioneering perspective.
Co-founder Lenny Eckstein built the initial iteration of the distillery on his own, cobbling together repurposed machinery and random stainless vessels. The initial still was a custom-made hand hammered 150 gallon direct fire copper pot still which set in motion Deerhammer Distillery as micro-distillery capable of producing 1 whole barrel of whiskey per month! While small batch production was always the goal, this early format of whiskey making woefully inadequate to meet demand. After a little over a year, Deerhammer augmented their processes with equipment capable of producing one 53 gallon barrel of whiskey per day. This scale remains today - 1 exceptional batch of whiskey can be produced every day, and laid to to rest in our high altitude rackhouse (8,000' above sea level!) for a minimum of 4 years.
While we specialize in nearly all forms of whiskey production, Deerhammer American Single Malt Whiskey is our cornerstone contribution to the field of American craft spirits. Starting its life as rather unique blend of malted barley mash (80% Pale Malt, 7% Carmel 45 Malt, 7% Carmel 120 Malt, 6% Chocolate Malt) , itâs further shaped by extended open-air fermentation before passing through our squat-head copper pot stills and maturing in heavy toast, char#2 new white oak. -
This is the episode i did with the boys over at The Chill Filtered Podcast. It was so much fun you gotta check it out. I sent over a texas blind. and we talked life and all kinds of stuff .
https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=e03bbb3c3f9e459c
Thats there link to there podcast check them out
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Chill Filtered
335 episodes & counting! Cole and Bryan are friends who drink whiskey and love to talk about it.
Find us on YouTube & wherever you get your podcasts.youtube.com/@chillfiltered
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Im gonna take you back to episode 40. The Canadian episode. I didn't do it justice I think, So today we are deep diving into a distillery in BC that is making some waves. Let's get into it. I know this isn't a normal episode, but sit with it a min. and lets not forget our sponsors.
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Our Story
There once was a wee Scottish lad by the name of Graeme Macaloney who found a summer job bottling whisky and fell in love with Uisge Beatha, the âwater of lifeâ. He dedicated his heart to finding a way to make whisky for a living, though circumstance would find a way of sidetracking his dreams.
Eventually, the winds of fate would blow the now grown Scotsman to the westernmost shores of Canada. Marveling in awe at the BC craft beer industry he saw an opportunity which he simply could not pass up â making his own beer and whisky was within his grasp for the very first time.
Graeme MacaloneyPhD in Fermentation Engineering
Mike NicolsonFormer Diageo Master Distiller
Dr. Jim SwanWhisky Maturation Legend
Knowing he couldnât create a world-class brewery and distillery on his own, Graeme assembled a skilled team of experts: the legendary Dr Jim Swan, the foremost whisky maturation expert in Scotland, and Master Distiller Mike Nicolson, who had worked in over 18 renowned Scottish whisky distilleries.
Only one problem remained: money! Without proper funding the Scotsmanâs dreams would crash and burn before they ever really had a chance to take off. Searching for answers, he turned to the same whisky and craft beer community that originally inspired his efforts. To his astonishment, over 270 independent Canadian individuals came together to support his vision, become Founder-Owner-Investors, and turn their shared dream into a reality.
At the same time Graeme also explained to Agriculture & Agri-Food Canada that our distillery would upgrade a renewable commodity, Canadian barley to a super-premium single malt whisky for export to dozens of countries internationally. As a result they loaned us $2.4 million!
Building, brewing, collaborating
With everything in place, construction finally began on the Macaloneyâs Island Distillery and Twa Dogs Brewery. When the first drops of new make spirit trickled out of the Forsythâs Scottish pot stills, a chorus of joyous shouts was heard throughout the distillery. Needless to say, there was much revelry to be had that night.
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We are headed to the coast with this one. Galveston to be exact, Texas tail distillery and there Coastline whiskey. This was a great chat with Nick and Greg. There is some really cool things that there cooking up. Hope you enjoy. Have you seen our sponsors
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Our Story
Leading Distillery to the Galveston Public
Our Tail dates back to 2007, in the backwoods of the Lone Star State during a field party in north Texas. Two men met for the first time and began to realize they shared a passion for good spirits and the great outdoors. Whether chasing Whitetail on opening day of deer season or following the birds out on the bay with their friends, they knew that chasing those dreams would taste better with a hand-crafted product made in Texas for Texans.
The two decided they would embark on a journey to conjure an unique hand-crafted beer.
With the experience of hand-crafting beer and the know-how of making a good party last, the men started their chase to produce the best Spirits in Texas. Three short years later after finding the perfect combination of wheat and corn, the men realized what they could give their friends was more than the status quo for Texas spirits; Texas Tail Distillery was born.
Our products include:
Texas Tail Vodka
Coastline Whiskey
Seawall Shine
Texas Tail Distillery is committed to using locally-sourced ingredients and creating our spirits in small batches so that we can maintain control over the quality of our products. Our goal is to provide you with a unique experience, whether youâre enjoying one of our drinks yourself or gifting it as a present for someone special.
Our Commitment to You
We are located in Galveston, Texasâthe birthplace of our company and home to the Gulf Coastâs first distillery since prohibition. We offer vodka, whiskey, and rum products that are unique to the region and have been crafted with pure ingredients from local farmers and suppliers. We are proud of our heritage and strive to keep it alive through our quality products.
We believe that having liquor made at a distillery makes it more special than what you can find at any store. Our spirits are made by hand by people who love their craft, giving them an extra layer of character you canât get from mass-produced brands.
Contact us today at (409) 220-3166 to purchase spirits from our distillery.
Taste of Texas
The Real Flavor of Texas Whiskey
Capturing the essence of Texas. Our Coastline Whiskey is made from the finest ingredients sourced from local Texas farmers to bring joy to the simpler moments in life.
Our Texas Whiskey is crafted using traditional techniques and aged to perfection in oak barrels, and pot distilled in small batches. The result is a smooth and rich flavor that is truly unique. Whether you're a seasoned whiskey enthusiast or just starting, our Coastline Whiskey is sure to impress in conversations and great memories.
Award-Winning Whiskey
Our Cask-Strength and Wheated Whiskey products recently won gold and double-gold awards at the 2024 San Francisco World Spirits Competition and were featured on Forbes.
Distilling Process
The process of each bottle is crucial for us. We use the finest grains sourced from Texas farmers to create our whiskey. We start by milling the grains and adding water to make a mash. This mash is then fermented using our specially selected yeast, which converts the sugars into alcohol.
Once the fermentation process is complete, our Texas whiskey is distilled twice to ensure maximum purity and quality. The whiskey is then aged in oak barrels for at least two years, allowing it to develop its signature flavor and aroma. -
We are back for round 2 of the discussion of Pot still vs Column. This time we get deep into congeners and phenols. It went off the rails, as always. Hope its freaking scratching that Nerd itch.
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Without distillation, liquor couldnât exist. Distillation is the process by which the alcohol present in a fermented liquid is separated and then concentrated. Itâs done by heating the liquid and then cooling the vapors, condensing them into a highly alcoholic spirit. This all works because ethanol evaporates at a lower temperature than water.
The device used in this process is called a still. Over the centuries, stills have evolved from rudimentary fire-heated pots to towering, industrial machinery. To make liquor today, distilleries primarily use two different types of stills: pot stills and column stills. These two methods of distillation operate based on the same fundamental principles but produce spirits with noticeably different qualities.
Hereâs everything you need to know about pot stills vs. column stills.
âą Pot stills are large pot-shaped stills that are usually made of copper and distill spirits on a batch-by-batch basis.
âą Column stills include at least one tall cylindrical column. They can be operated continuously and produce spirits more efficiently.
âą Generally speaking, pot stills create richer and more flavorful spirits while column stills are preferred for more neutral spirits.
Liquor.com / Laura Sant
What Is a Pot Still?
The oldest and most straightforward method of distilling a spirit is batch distillation, more commonly known as pot distillation. This style of distilling uses a large pot-shaped still to produce a spirit. Pot stills are usually made of copper and have a very wide base that tapers vertically into a thin neck.
These stills are filled with a fermented alcoholic liquid that is derived from an agricultural product like grain, sugar cane, or fruit. This low-ABV liquid, known as the wash, is then heated. âAlcohol and other volatiles that boil at temperatures lower than water can be removed when heated to near boiling,â explains Dr. Pat Heist, chief scientific officer and co-founder of Wilderness Trail Distillery.
âIt is the distillerâs control of [the] heating and condensing process that allows for the development of a desired flavor profile.â âChris Morris, master distiller emeritus at Old Forester and Woodford Reserve
The vapors that emerge from the pot as the liquid heats up are collected, then cooled and condensed into a distillate right off the pot. They can also be further processed through a series of rectifying plates that result in higher proofs, and the distillate is often distilled a second time to achieve the desired concentration of alcohol.
âIt is the distillerâs control of that heating and condensing process that allows for the development of a desired flavor profile,â says Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve.
Pot distillation isnât the most efficient way to create alcohol, mainly because it operates on a batch-by-batch process. âA pot still is filled, heated, emptied, and then filled again,â says Morris. Despite their inefficiency, pot stills produce spirits that are often renowned for their rich flavors and aromas.
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I'll be the first to say it, this one might not be for everyone. Today we talk about the Brown Forman Cooperage closure and the links to the FDA ruling for new warning labels on whiskey. THIS IS MY OPINION AND ONLY THAT. Hope that it opens your eyes a bit. Because it did mine.
No sponsors on this one. I don t want my opinions to any way affect them.
But Check out https://youtube.com/@mywhiskeyden?si=DvGDaZ-57wj06x9p
January 14, 2025
BrownâForman Announces Series of Strategic Initiatives for Growth
Company To Restructure Globally, Louisville Cooperage To Close
LOUISVILLE, KY â BrownâForman Corporation (NYSE:BFA,BFB) announced today a series of strategic initiatives to position the company for continued growth in the dynamic global spirits market. These initiatives include restructuring the executive leadership team, implementing a workforce reduction affecting approximately 12% of the companyâs global workforce, and closing the Louisville-based BrownâForman Cooperage.
âIn 2025, BrownâForman celebrates 155 years of delivering Nothing Better in the Market. We have achieved this impressive milestone in part because of our relentless focus on evolving our strategy, our portfolio, and our organization to grow and thrive,â said Lawson Whiting, President & Chief Executive Officer. âTodayâs announcement will ensure we have the structure and teams in place to continue on this path, while also making investments that we believe will facilitate growth for generations to come.â
Workforce Reduction
To enhance operational efficiency and agility, BrownâForman has made the difficult decision to reduce its global workforce by approximately 12% of its 5,400 employees worldwide. BrownâForman is deeply committed to supporting departing employees with comprehensive transition agreements that include severance, outplacement services, and other benefits to help them through this career change.
This organizational evolution will simplify and streamline BrownâFormanâs structure, allowing it to become a more agile and efficient organization and reinvest in the capabilities, technologies, brands, and people that will drive future growth.
BrownâForman Cooperage Closure
BrownâForman will close its Louisville-based barrel-making operation, BrownâForman Cooperage, by April 25, 2025. This closure, which will impact approximately 210 hourly and salaried employees, is part of the overall 12% workforce reduction. BrownâForman will offer severance, outplacement services, and benefits consistent with their terms of employment.
Moving forward, BrownâForman will source barrels from an external supplier to ensure a steady supply of the same high-quality barrels at a competitive price.
Collectively, these actions are projected to deliver approximately $70 to $80 million in annualized cost savings, a portion of which is expected to be reinvested to accelerate growth. In addition, the company will receive more than $30 million in proceeds in connection with the sale of the cooperage assets. The company expects to incur approximately $60 to $70 million in aggregate charges for severance and related costs associated with the workforce reduction and cooperage closing.
BrownâForman.com.
About BrownâForman:
BrownâForman Corporation has been building exceptional spirits brands for more than 150 years, responsibly upholding our founding promise of âNothing Better in the Market.â Our portfolio of premium brands includes the Jack Danielâs Family of Brands, Woodford Reserve, Herradura, el Jimador, Korbel, New Mix, Old Forester, The Glendronach, Glenglassaugh, Benriach, DiplomĂĄtico Rum, Chambord, Gin Mare, Fords Gin, Slane, and Coopersâ Craft. With a team of approximately 5,400 employees worldwide, we proudly share our passion for premium beverages in more than 170 countries.
WASHINGTON (AP) â Alcohol is a leading cause of cancer, a risk that should be clearly labeled on drinks Americans consume, U.S. Surgeon General Vivek Murthy proposed on Friday.
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Back again with another banger of a episode. This one takes us to Mississippi and we get deep in the deep Old Soul of distilling and music. It was such a great episode. I really hope you enjoy it.
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Our History
The first legal distillery in the state of Mississippi, Cathead was founded in 2010 by friends and blues fans, Austin Evans and Richard Patrick. Located in the heart of downtown Jackson, the distillery currently produces eight award-winning, small-batch spiritsâCathead Original Vodka, Cathead Honeysuckle Vodka, Cathead Satsuma Mandarin Vodka, Cathead Raspberry Vodka, Bristow Gin, Hoodoo Chicory Liquor, and Old Soul Bourbon Whiskeyâas well as a line of canned cocktails, Cathead Sparkling. Cathead Distillery was named a 2020 James Beard semi-finalist for Outstanding Spirits Producer and is celebrated for its authentic products and a strong commitment to their community.
What's a Cathead?
The term âCatheadâ is a compliment in Mississippi, first coined back in the day by blues musicians as a nod to artists they respect. Mississippi artists and musicians went on to use âCatheadsâ in many forms of folk art, as a way to pay the rent and share their legacies.
Mississippi repealed prohibition in 1966, the last state to do so. Forty four years later, lifelong friends and blues fans founded Cathead Distillery. Cathead is proud to be the first and oldest distillery in the state of Mississippi.
Respect
Our Community
Mississippi is the proud state where blues music began, a genre that has deeply influenced all forms of American music. We work hard to bring honor to the meaning of Cathead through our philanthropic support of live music and artisans alike. Cathead also donates a portion of proceeds to nonprofits that contribute to the regionâs abundant arts and culture. Cathead Distillery is an event-driven facility and a place for both locals and tourists to enjoy spirits tastings, live music, community, and a cold beer.
Magic City Blues Society | Music Maker Foundation | New Orleans Musiciansâ Clinic & Assistance Foundation | North Mississippi Hill Country Picnic | Yoknapatawpha Arts Council | Southern Foodways Alliance
Proof109
Size750ML
$69.95
The 2022 Old Soul Bourbon single barrel selection featured just 61 barrels, all carefully reviewed and chosen during the maturation process. Tailored for the discerning palate, barrels that undergo the single barrel process are some of the most monitored and judged.
Nose: Dominant aromas of cherry and vanilla, followed by hints of maple syrup and nutty undertones.
Taste: Sweet vanilla is at the forefront followed by notes of hazelnut and fresh leather.
Finish: Pepper with a dark chocolate and toffee finish.
Proof113.7
Size750ml
ABV56.9%
$125.00
With only 20 barrels produced, this special 9-year bourbon comes in at cask strength, uncut & unfiltered, just like the musician it honors. Old Soul Bourbon Tintype #2 is the second installment to the Tintype Series in collaboration with Music Maker Foundation (MMF).
âThis bourbon is exclusive, and Hermon Hitsonâs work for the longest time was too. It was difficult to find his 45s unless you were a deep head,â said Tim Duffy, Founder of MMF. âSo, this collaboration makes sense: a fine bottle of spirits graced by a fine musical spirit.â
Nose: Earthy and fruity with notes of pear, and black cherry. hints of dark chocolate and sweet corn bread.
Palate: Rye spice really shines throughout the palate. notes of caramel nutmeg, black pepper, and cardamom.
Mouthfeel: Baking spice finish loaded with black pepper cinnamon and nutmeg. long and lingering.
Age: Aged for 8 years & 10 months and bottled at cask strength, Tintype Old Soul Bourbon is uncut and unfilteredâjust like the blues artist it honors
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Have you ever wondered some of the flavors you pull out of whiskey like. Buttered popcorn or banana has a lot to do with still type and the esters and congeners it pulls over. Today we scrap the surface on it all, stay tuned.
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A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired.
Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations.[citation needed] Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations.
Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in the region around Cognac, France) and any Irish or Scotch whisky labelled as "pot still whisky" or "malt whisky" must be distilled using a pot still.
Method of operation
During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7â12%. In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the liquid boils.
The liquid being distilled is a mixture of mainly water and alcohol, along with smaller amounts of other by-products of fermentation (called congeners), such as aldehydes and esters. At sea level, alcohol (ethanol) has a normal boiling point of 78.4 °C (173.1 °F) while pure water boils at 100 °C (212 °F).[7] As alcohol has a lower boiling point, it is more volatile and evaporates at a higher rate than water. Hence the concentration of alcohol in the vapour phase above the liquid is higher than in the liquid itself.
During distillation, this vapour travels up the swan neck at the top of the pot still and down the lyne arm, after which it travels through the condenser (also known as the worm), where it is cooled to yield a distillate with a higher concentration of alcohol than the original liquid. After one such stage of distillation, the resulting liquid, called "low wines", has a concentration of about 25â35% alcohol by volume.
These low wines can be distilled again in a pot still to yield a distillate with a higher concentration of alcohol. In the case of many Irish whiskeys, the spirit is distilled for a third time. However, cognac and most single malt Scotch whiskies are distilled only twice.
A still used for the redistillation of already-distilled products (especially in the United States) is known as a doubler â named after its approximate effect on the level of the distillation purity. Distillers from the early 1800s with sufficient resources to operate both a primary still and a separate doubler would typically use a smaller still for the doubler (typically about half the capacity) than for the first distillation.
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Happy New Year, and welcome back. Today we have Greg with Larrikin. This was such a great episode and a great chat, conversation flowed well and was very interesting. Hope you enjoy it, but first a word from our sponsors.
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Live the larrikin Way.
Larrikin (n.) Australian slang. A person who disregards convention; a maverick.
Larrikinism was a reaction to rules imposed by British officials on the young country of Australia. Our whiskey reflects this bold spirit of good-natured irreverence, and relies on character, not ceremony.
You may not know Larrikin the word- but you do know these Larrikins;
Annie Oakley, Crocodile Dundee, Johnny Cash, Dolly Parton, Pete Mitchell and Steve Erwin.Weâre greg & katie.
From Lawrenceburg to Larrikinâour name mightâve evolved, but our missionâs still as solid as a rock. Larrikin Bourbon Co. is the true-blue embodiment of the American Dream: a craft distillery built from scratch with a fair dinkum, no-nonsense approach to making bloody good bourbon.
Our founder, LCDR Greg Keeley, USN (ret), has had a wild ride. Gregâs journey kicked off in a vineyard Down Under, to national security professional, and eventually landed in the extraordinary world of distilling. As a Service-Disabled Navy Combat Veteran, Greg has the unique honor of commissioned service in both the United States Navy and the Royal Australian Navy, with combat roles in Iraq, Afghanistan, and the Pacific. Raised in Oz, he also served with the Australian Federal Police.
At Larrikin, we donât muck around. Weâre not here to spin yarns about bourbon dating back to the Pilgrims. Our focus is dead simple: what kind of bourbon do we want in our glass? Thatâs what gets us out of bed.
Our goal? To craft extraordinary, novel whiskies that weâre stoked to pour and even prouder to share. We bring a bit of Aussie cheek to American whiskey, blending tradition with a whole lot of passion.
So hereâs to great bourbon, good mates, and chasing something truly special. Cheers, cobber!
We are LARRIKIN.
BLOODY GOOD BOURBONâŠ
and the experts agree.Private Barrel Program
Our Private Barrel Program is the beeâs knees. Handpicked casks that are as rare as henâs teeth. Each barrel is a one-of-a-kind gemâunrepeatable and extraordinary.
Simply put, some barrels are just outstandingâfirst among equals. Choose your barrel in person at the distillery, or remotely, with a curated experience from the comfort of your home, office, or club. Thanks to the new-fangled inter-web, you can taste, evaluate, and select your cask with real-time guidance from our distiller - and find your perfect single barrel select.
Letâs clear the air: we donât blend our Private Cask selections. We bottle bourbon or rye straight from one single barrel - that you choose. No mucking about. Once itâs bottled, there is no more. Your hand-picked bourbon is one-of-a-kind and impossible to replicate.
Your Larrikin Bourbon Select bottles feature the barrelâs special details like your logo or message along with age, proof, and mash bill. Whether youâre a retailer, distributor, bourbon club, individual with a great taste in bourbon or charity group, your bottles are uniquely yours. Depending on the caskâs age, youâll get between 140 and 240, 750ml bottles. Rule of thumb, the older the cask, the fewer bottles.
No wait, no drama, just bloody good bourbon.
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We did it guys, We made it to the end of the year. I can't thank y'all for hanging out with me. It has been so much fun, and i have learned so much about whiskey, recording, editing, media, marketing. I can't wait to see what the next year has in store. and I couldn't do it with out my loyal Patreon and my sponsors.
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An "end of year review" is a formal assessment conducted by an employer to evaluate an employee's performance over the past year, typically including a discussion about accomplishments, areas for improvement, and setting goals for the upcoming year; it's also known as an annual performance review or appraisal.
Key points about an end of year review:
Purpose:
To reflect on an employee's performance against set goals, identify strengths and weaknesses, and provide feedback for future development.
Who participates:
The employee and their manager.
What's discussed:
Achievements and key contributions made during the year
Challenges faced and how they were overcome
Areas where improvement is needed
Career development goals for the next year
Importance:
It's a crucial opportunity for employees to showcase their work, receive constructive feedback, and discuss potential career progression.
An "end of year review" for a whiskey is a summary of a particular whiskey's performance and reception throughout the year, usually including details about its taste profile, popularity among consumers, critical acclaim, sales figures, and overall impact on the whiskey market, often used to identify the "best" or "most noteworthy" whiskeys of the year by reviewers or industry experts.
Key aspects of a whiskey end-of-year review might include:
Tasting notes:
A detailed description of the whiskey's aroma, flavor profile (including notes like vanilla, spice, oak, fruit), and finish.
Overall quality assessment:
A score or rating based on the whiskey's balance, complexity, and overall drinking experience.
Market performance:
Information about the whiskey's sales trends, availability, and consumer reception.
Critical reception:
Reviews from industry publications and experts, highlighting any notable accolades or awards received.
Comparison to other whiskeys:
How the whiskey stacks up against its competitors in the same category.
Unique features:
Any special characteristics or production methods that set the whiskey apart.
A New Year's resolution is a promise to do something differently in the new year. For example, someone might resolve to exercise regularly or learn a new skill.
Here are some tips for making New Year's resolutions:
Set a goal: Choose a goal that motivates you.
Be specific: Make sure your resolution is clear.
Break it down: Split large goals into smaller ones.
Write it down: Put your resolution in writing.
Share it: Tell others about your resolution.
Automate: If possible, automate parts of your resolution.
Some common New Year's resolutions include: Finding a new job, Improving mental health, Improving time management, Learning a new skill, and Working on work-life balance.
The tradition of making New Year's resolutions dates back over 4,000 years to the ancient Babylonians. During their 12-day new year festival, the Babylonians would make resolutions to their gods, pay debts, and return borrowed items. They believed that keeping their resolutions would lead to favor from the gods.
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Well I made it to round 2 will I get any farther, you will have to listen to find out.
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Here we are, from 32 down to 16! Round 2 starts now! The competition heats up as we cut it down to 8! Tune in and cheer @the_whiskeyshaman and Average Whiskey Drinker on. Who's moving on the round 3?
Whiskey is made everywhere these days. And while the styles and flavor characteristics of each region are overlapping more and more, itâs still fun to compare whiskey from around the world. Itâs even more fun to host an Around the World whiskey tasting, especially if itâs a blind tasting. Hereâs how to do it.
Blind tastings are one of my favorite ways to do whiskey tastings because they remove all the stigma and reputation of a label or region, leaving only the whiskey to tell the story. Itâs easy to get caught up in a brand or type, thinking one is better than the other for whatever reason, but blind tastings remove everything but your senses. And itâs always a surprise learning what you truly like!
There are two ways to do an Around the World whiskey blind tasting. One is to go off of the typical characteristics of each region and pick whiskeys that reflect those assumptions. The other is to throw those assumptions on their head and pick whiskeys that challenge the usual characteristics.
If your goal is for guests to guess each region correctly, staying along typical whiskey characteristics is easier. But if you want to challenge your guests and expand what they think each region represents, picking unusual whiskeys is the way to go. Hereâs how to host an Around the World whiskey blind tasting the easy way and the hard way.
Note: Whiskied Wanderlust uses the American spelling of âwhiskeyâ unless specifically referring to Scotch, Canadian, Japanese, or those spelled âwhisky,â so both spellings are used throughout this article.
First off, some logistics for whiskey tasting. Youâll need 5-7 bottles of whiskey (see suggestions below). Any more kills your palate and makes deciphering nuisances difficult. Get a whiskey glass (preferably Glencairns glasses) for each person, or if you can, enough for each whiskey to have its own. That allows guests to compare and contrast, going back to previous pours.
Donât forget water for cleansing palates, water droppers (these work great) for tasting, plus pens and paper for notes. If you want to go all out, create tasting maps and notecards. And it never hurts to have snacks like cheese or nuts to help balance the alcohol.
Want to host and participate in the blind tasting? Hereâs how to trick yourself into not knowing which whiskey is which. Get identical tumblers or carafes for each whiskey to pour out of. Using tape, mark the bottom of the bottles with a number, then mark the tumbler or carafe with the same number. Pour the amount of whiskey youâll need for the tasting in each tumbler and have your guests pick the order to pour. Just make sure you keep the tumblers in tasting order so you can decipher which whiskey was which at the end.
The setup for the whiskey blind tasting.How to Host an Around the World Whiskey Blind TastingWhiskeys ready to be poured into tasting glasses.How to Do A Whiskey Blind Tasting
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Welcome Back if y'all remember I had to redo this podcast. I hope it is worth the redo for y'all. I thought it was a great conversation. I love a distillery that gives back to the community.
Make sure you check out our sponsors
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Rio Brazos Distillery
The first distillery in Brazos County, the Rio Brazos Distillery was founded in 2013 by the Barkman family. We make whiskey from small batches of sweet corn, red winter wheat and two-row malted barley â all grown in Texas by Texan farmers â and distilled in a pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final 13-hour long spirit run. We donate our spent grains to a local company that grows insects for poultry farming.
Sealed with Pride. Stamped with Your Ring.
Commemorate the Achievement.
Seal and stamp a bottle with your class ringâs imprint.
This December during regular tasting room hours.
College Station Texas Corn Whiskey
College Station is distilled from a sweet bourbon mash of sweet corn, wheat and malted barley. Its time in both new and used charred oak barrels results in flavors of candied fruits, apricot, nutmeg and toasted coconut. A long finish ends with notes of fresh-cut grass.
45% alcohol by volume | Single Barrel | Hearts Cut
Texas Bourbon
We mill and cook a sweet mash from Texas-grown corn, wheat and malted barley in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new, charred American white oak barrels, is bourbon.
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Have you ever sat down with a glass and nosed and tasted it, and found a ton of notes you didn't know you could get in whiskey. Rye whiskey has done that for me, the spice and sweet, the tart and the fruit. Lets take a trip on the rye side. But first our sponsors are having some great holiday deals go check them out.
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Rye whiskey is a type of American whiskey made with at least 51% rye grain:
Ingredients: Rye whiskey is made from a mash bill that includes rye, corn, malted barley, and other grains. The mash bill can range from 51â100% rye.
Taste: Rye whiskey has a spicier, drier taste than bourbon because rye is spicier than corn. It often has a black pepper or clove-like taste.
Distillation: Rye whiskey is distilled to no more than 160 U.S. proof (80% abv).
Aging: Rye whiskey is aged in charred, new oak barrels.
Rye whiskey can refer to two different, but related, types of whiskey:
American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain
Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process.
American rye whiskey
Rye grain must make up at least 51% of the mash bill of a rye whiskey in the United States.
In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.)[citation needed] It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".[1]
Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania, New York and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.[2] By 1808, Allegheny County, Pennsylvania farmers were selling half a barrel for each man, woman and child in the country.[3] By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela, Pennsylvania, was the largest producer of rye whiskey, with a capacity of 30,000 barrels a year.[4][5] In 1886, rye whiskey was produced in 17 states.[6]
Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.[7]
In the early 21st century, an expanding number of rye whiskey brands are produced by Campari Group (Wild Turkey Rye), Diageo (George Dickel Rye and Bulleit Rye), Heaven Hill (Pikesville Rye and Rittenhouse Rye), Suntory Global Spirits (Old Overholt and Jim Beam Rye), The Sazerac Company (Col. E. H. Taylor, Sazerac Rye, and Thomas H. Handy), and various smaller companies. A particularly large producer is MGP of Indiana (formerly known as Lawrenceburg Distillers Indiana), which is a distiller for many brands that are marketed by others (including some of the large companies previously listed).[8][9]
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Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors.
Hinterhausdistilling.com
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Different to a distiller, more than a blender, we are Scotch Whiskymakers.
WE ARE WHISKYMAKERS
Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers.
âWhiskymakerâ is a word we invented â you wonât find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover.
Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day.
Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the worldâs great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create.
Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is âNectarosityâ.TASTING NOTES
Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun.
When our forest king emerges from the trees, take note of his crown of oak.
Itâs a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says âwhatâs mine is yours â enjoy...â
So, will you do him the honour?Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white.
INGREDIENTS
2 oz of Glasgow Blend
Ÿ oz of Fresh lemon juice
Ÿ oz of Simple syrup
Garnish with an orange slice and a Maraschino cherry
METHOD
Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.
Strain into a cocktail glass.
To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).
Serve, and enjoy.Discover the whisky inspired by a pĂątissier's test-kitchen...Or, meet our regal sage with a crown of oak...
Scotch Whisky Sour -
It's that time of year again. The holidays can be a great time for a whiskey person. But they can also suck. Getting a bad gift is not what we are going for. So sit back and relax I have Done all the leg work for you, and I will try to have links to help out.
First and foremost you can check out our sponsors they offer great products for any whiskey lover
If you are looking for a barrel to do home blends or double oak a product, click link.
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Hinterhausdistilling.com has some great whiskey that you can purchase, and don't forget there Warming Hut a holiday spirit. It's a great pour for a limited time.
Patreon.com/the_whiskeyshaman. Did you know you can gift a subscription. I release content on there all the time. Check it out.
Hereâs How It Works
1
Pick A Subscription
Subscribe for yourself or send a gift to your fellow whiskey lover to the most exclusive top-shelf whiskey club.
2
Set The Delivery Location
Curated samples are shipped right to your door every quarter.
3
Enjoy Your New Discoveries
Every quarter fall in love with a new whiskey distillery and order member-discounted full bottles to add to your whiskey cabinet.
Blindbarrels.com
Our History
"Looking back at the beginning of the Society, itâs not difficult to see us as part of the wider movement. Our confidence and gleeful iconoclasm, our willingness to take on an establishment as huge as the Scotch whisky industry, were made possible by the way things were already moving in wider spheres." - Pip Hills, Society Founder
SMWSA.com
The Glencairn Glass Range
The Glencairn Glass, the worldâs favourite whisky glass, and the winner of the Queenâs Award for Innovation, now sells over 5 million glasses year around the globe. And with the success we have identified the need for a range of glassware to enhance the drinking experience of a growing range of spirits.
Whiskyglass.com
Flaviar is a band of spirits enthusiasts, inspired by culture, rich history and the art of distillation. We forage the World of Spirits for the finest, rarest and most unique expressions out there and pack it all into a 21st century Members Club. You are what you drink, diversity and quality matter and all that should most certainly be enjoyed with style and in good company.
CLUB ETHOS
Times have changed since the dark era of 1920's Prohibition, when the sale and consumption of alcoholic beverages was outlawed. There are now over 15,000 different spirits on the market and each year hundreds of craft distilleries open their doors.
While not outlawed, 99% of these drinks are just as unreachable as they were 90 years ago. Most bars and liquor stores carry only 10 to 50 bottles on average, with Jack and Johnnie always in the forefront of the show.
We believe everyone deserves a place in the spotlight. We fight for equal opportunity for producers to reach individuals like you. We, ladies and gents, lead the speakeasy movement of the modern day.
Flaviar.com
Mavericks since 1983
- Se mer
