The Spirit Guide Society

Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Brent: (fourrosesbourbon.com)Being Master Distiller is something Brent Elliott says is hard to call a job because, to him, “it's a privilege and a passion to be a part of Four Roses.”A native of Owensboro, Kentucky, Brent became Master Distiller at Four Roses in September 2015 and he is uniquely qualified for this role… after all, he's been involved in Producing Four Roses premium Bourbons since he began with the company in 2005.As the Distillery's Director of Quality, Brent's years of experience with Four Roses include everything from applying his Chemistry degree in production, managing barrel inventories, production planning, to selecting barrels for special Single Barrel bottlings and Limited Edition products. Brent applies his on-the-job experience to his role of Master Distiller, ensuring that each Four Roses product has the fruity, smooth and mellow character, along with a hint of spice, that the brand has become known for around the world.Every stage of the production process is critical and you'll find Brent's heart and soul in every one of them. Named Master Distiller/Blender of the Year at the 2020 Icons of Whisky America award ceremony, Brent Elliott is particularly proud of Small Batch Select, the distillery's newest permanent product-line extension since 2006, and the biggest addition to the storied history of the brand since he became master distiller. Cheers.--A Q&A With Master Distiller Brent ElliottWe know you don't like to toot your own horn, but what makes you an ideal Master Distiller?In many ways, I am somewhat reserved. I think that aspect of my personality and my interest in science are what led me into the field of chemistry. But, after coming to Four Roses, leaning more about Bourbon and interacting with visitors to the Distillery, I began to realize that I never felt reserved when it came to Bourbon. I think the key is the excitement that surrounds any conversation about Bourbon…from both sides!What is your responsibility as Master Distiller?My focus will always be what got me to where I am, and what got the Four Roses brand where it is today, and that's quality. It will be a challenge to be as involved in Quality as I always have been and to promote a brand that I love, but it's a challenge I welcome!If we maintain the same quality that has come to define Four Roses and I successfully share my experiences and passion with the growing number of Bourbon enthusiasts, then I will be doing my job. This brand speaks for itself, and I'm committed to maintaining the product and sharing Four Roses Bourbon with as many people as possible.What's been your favorite thing about working at Four Roses Bourbon thus far?If you look at Four Roses, you can see the tremendous growth over the past 5-10 years. In that time there has been a surreal feeling of excitement surrounding the brand and the industry as a whole. As Four Roses has grown, this excitement has attracted more wonderful and passionate people to the company. Working with them and sharing in the excitement is my favorite part of being here.What can the fans expect in years to come?More Bourbon of the same quality they know and love. And, with our recent investments to increase our capacity, even more people will have the chance to enjoy Four Roses.What gives you the most satisfaction at Four Roses?I'm happiest either when I am so deep into a project or task that I lose track of everything else OR when something is finally complete and I can take a big step back and take pride in the finished project. One thing that comes to mind is the first sip of a Limited Edition after all the barrels are dumped. That's satisfying! Describe a typical day in the life of Brent Elliott.Fortunately it is impossible to answer that question. Every day is different for me at Four Roses. I enjoy that there is no real routine. I mentally prepare my daily goals on my way to work every day. If I'm lucky, my day resembles my plan. Usually, it doesn't.Do you remember your first taste of Bourbon?I remember my first drink of unmixed bourbon. Years ago, a good friend of mine introduced me to Bourbon on the rocks. I was very excited and grateful at the time. I'm even more grateful now, and I've told him so.Where did you grow up?Owensboro, KY.UK or UofL?I graduated from UK. That's all I should say.Do you have a favorite Four Roses recipe?I can't even say what my favorite Four Roses product is. It changes depending on my mood and even on the time of year. I seem to lean toward Single Barrel in the cooler months and the Yellow Label and Small Batch in the warmer months.Are you into music? Favorite band?I love music. Picking a favorite band or genre is similar to the question about my favorite recipe. There is a whole world of rich, wonderful music out there. There are a million tangible and intangible factors that at any particular time make a certain sound “perfect”.How did you feel when you were named Master Distiller at Four Roses Bourbon?Of course Joy and excitement, but more than that I felt honored thatFour Roses was putting their confidence in me.What's the perfect meal to accompany Four Roses Bourbon?Because I am from Owensboro, KY, I was recently asked about pairing Bourbon with Western Kentucky Barbeque. Honestly I have not tried to pair these, yet, so I could not properly answer. However, I promise that on my next trip to Owensboro I'm going to have fun getting to the bottom of this question.How do you prefer to drink Four Roses?Usually I drink my Bourbon on the rocks or neat. However, when I get the chance for a talented bartender to make me a cocktail, I never pass it up. The creativity and skill of many bartenders is amazing.--About Four Roses:In 1884, Paul Jones Jr, moved his thriving business to Louisville, Kentucky, where he opened an office in a section of historic Main Street called, “Whiskey Row”. Four years later, he trademarked the name Four Roses, claiming production and sales back to the 1860s. In 1922, the Paul Jones Company purchased the Frankfort Distilling Company.In 1943, Seagram purchased the Frankfort Distilling Co. primarily to acquire the most noted and recognized name in the business at that time – Four Roses' Kentucky Straight Bourbon. Even though Four Roses was the top selling Bourbon in the U.S. in the 30s, 40s and 50s, Seagram made the decision to discontinue the sale of Four Roses' Kentucky Straight Bourbon in the United States, and Four Roses was moved to the rapidly growing European and Asian markets where it quickly became and still is a top-selling Bourbon in both Europe and Japan today.In 1966, a young man named Jim Rutledge, who would later become one of the world's most legendary Master Distillers, joined Seagram in the Louisville Plant's Research and Development Department. In 1975, he was transferred to Corporate Headquarters in New York until 1992, when Jim asked to return home to Kentucky to help with the Four Roses brand. In 1995, he replaced Ova Haney as the Master Distiller. For the next several years, Jim worked tirelessly to return the Four Roses brand back to the States – a dream that would become a reality in hands of a new owner.In February 2002, the Kirin Brewery Company, Ltd. purchased the Four Roses Bourbon brand trademark and production facilities. The new acquisition was named the Four Roses Distillery LLC. Shortly thereafter, Four Roses was once again sold in the United States and quickly earned the reputation of being one of the most notable names in the Bourbon world.In August 2015, Jim Rutledge retired as Master Distiller and Brent Elliott, who had worked alongside Jim for 10 years, became the company's new Master Distiller.The people who work at the Four Roses Distillery in Lawrenceburg, KY and at our warehouse facility in Cox's Creek, KY continue the legacy that began with Paul Jones in 1888. Their passion for quality and pride in handcrafting an award winning Bourbon is evident in the smooth, mellow taste that has become the signature of the Four Roses Brand.--Samba Isobel by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4316-samba-isobelLicense: http://creativecommons.org/licenses/by/4.0/

If you're looking for the historic legacy of Tennessee Whiskey, you do not want to miss our livestream tonight! Charlie Nelson, great-great-great grandson of Nelson's Green Briar Distillery founder Charles Nelson, is joining us to chat with Pedro about how he's relaunching the family's brand for the first time since 1909.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Nelson's Green Briar: (greenbrierdistillery.com)The Nelson's Green Brier HeritageCharles Nelson was born July 4, 1835 in Hagenow, a small town in the Mecklenburg-Schwerin state of northern Germany. He was the eldest of six children whose father, John Philip Nelson, owned a soap and candle factory. When Charles was 15, his father decided he wanted to move his family to America for a better life. He sold his soap and candle factory, converted all of the family's earthly possessions to gold and had special clothing made to hold all of that gold on his person during the journey. In late October of 1850, he gathered his family and boarded the Helena Sloman to set sail for America. As fate would have it, on November 19 of that year, intense storms and gale force winds sent many of the nearly 180 passengers overboard. John Philip Nelson was one of those unfortunate souls and weighed down by the family fortune, he sank directly to the bottom of the Atlantic Ocean. Luckily, the rest of the family arrived safely in New York, but with only the clothes on their backs, and 15 year-old Charles found himself man of the house.The Move to NashvillePenniless yet determined, Charles and his brother began doing the only thing they knew how to do: making soap and candles. After saving some money, the Nelson family moved west, settling in Cincinnati, Ohio. It was there that Charles, merely 17 years of age, entered the butcher business and acquainted himself with a number of fellow craftsmen who educated him in the art of producing and selling distilled spirits, particularly whiskey.Several years later, just before the start of the Civil War, Charles set out for Nashville seeking a fresh start and another American dream took tenuous root. He opened a grocery store which flourished from sales of his three best-selling products: coffee, meat and whiskey. The quality of both his products and service quickly built Charles a reputation that went unmatched in Nashville's merchant circles. His honesty and fair dealings brought about great prosperity for his business as well as an elevated social status in the community. Very quickly however, Charles realized that the demand for his whiskey far exceeded his supply, revealing to him the opportunity to focus solely on whiskey. So he sold the grocery business. Legend has it the blend of coffee was then brought to the Maxwell House Hotel in downtown Nashville, where patrons would later proclaim it as “good to the last drop”. His butcher stayed in business and the store soon grew into a successful Nashville-based grocery chain that is still in business today.Beginnings Of A DistilleryCharles bought the distillery that was making his whiskey in Greenbrier, TN, and a patent for improved distillation. He expanded the production capacity in order to keep up with demand. With this expansion, Nelson was not only creating more jobs, he was making a name for Tennessee Whiskey. By 1885, there were hundreds of whiskey distilleries in Tennessee, but only a handful were producing significant volume. That year, Charles Nelson sold nearly 380,000 gallons, that's around 2 million bottles, of Nelson's Green Brier Tennessee Whiskey. In comparison other well-known brands had a maximum production capacity of just 23,000 gallons at that time. Green Brier Tennessee Whiskey was in such demand that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow, Russia, and the Philippines. This reach of distribution was possible in part because Charles was one of the first to sell whiskey in bottles rather than selling it by the jug or the barrel. The distillery, which was commonly known as “Old Number Five” due to the fact that it was registered distillery number five and was located in the fifth tax district, became a favorite stop of federal regulators and tax inspectors due to the warmth and hospitality shown to them by Charles and his employees. It is safe to say that by introducing the category of Tennessee Whiskey to the world and offering a superior product, Charles Nelson had indeed become a household name but after decades of great struggle and brilliant triumph, Charles Nelson passed away on December 13, 1891. His wife Louisa assumed control of the business, becoming one of the only women of her time to run a distillery.ProhibitionIn 1909, statewide Prohibition was adopted in Tennessee. This forced Louisa to discontinue operations and Nelson's Green Brier Distillery closed its doors. The property in Greenbrier was sold and as the years went by the once great distillery was dismantled and fell into disrepair. Presently, the grain house and a barrel warehouse stand, the spring still runs, the property is listed on the National Register of Historic Places, and descendants of distillery employees recount stories passed down to them about how their ancestors once proudly made the whiskey that made Greenbrier world famous. TodayOn a hot summer day in 2006, Bill Nelson invited his two sons, Andy and Charlie, to go see a butcher in Greenbrier, Tennessee. As the three men drove to Greenbrier, they recalled the stories that had been passed down to them about the family whiskey business that had been located in the small town.When the trio arrived and started asking questions about the old Nelson Distillery, the butcher, Chuck, could hardly contain his excitement. “Look across the street over there,” Chuck exclaimed. “Your granddaddy built that warehouse. This street is Distillery Road, you know, and that spring, it's never stopped running. It's as pure as pure can be.”Bill, Andy and Charlie eagerly walked over to explore the land that was once home to the nation's largest producer and supplier of Tennessee Whiskey. After quenching their thirst with the crisp, cool spring water, Chuck pointed them in the direction of the Greenbrier Historical Society.Here, the Nelsons met with the curator, who revealed her most prized possessions: two original bottles of Nelson's Green Brier Tennessee Whiskey.For a moment, time stood still.It was love at first sight. Charlie and Andy stared at the perfectly preserved bottles and then looked back at one another, knowing what the other was thinking: “This is our destinyWith sincere conviction, they made a pact to bring the family whiskey business back to life.After three years of research, planning and hard work, the Nelsons re-formed the business that had closed exactly 100 years earlier in 1909 during Prohibition. With the spirit in their blood, Charlie and Andy followed their hearts, devoting their lives to resurrecting Nelson's Green Brier Whiskey and producing top-quality product, appreciated by aficionados everywhere.About Charlie & Andy NelsonBrothers Andy Nelson and Charlie Nelson have always had a lot in common. Both graduated from Loyola Marymount with degrees in the Humanities concentrating on Philosophy; both are history buffs, true southern gentlemen and proud of their family roots. But when they set out to resurrect Nelson's Green Brier Distillery, founded in the 1800s by their great-great-great grandfather Charles Nelson, the boys realized their kinship ran deeper than blood. They both had spirit pulsing through their veins. So in their mere 20s, the Nelson brothers have set on a grand journey—not just to make and sell whiskey—but to rebuild a business that helped bring the term 'Tennessee Whiskey' to America and Europe. Through researching, seeking capital, crafting brands from Charles Nelson's original recipes and putting bottles of their small-batch bourbon on shelves, they are the essence of the American dream and spirit.--Samba Isobel by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4316-samba-isobelLicense: http://creativecommons.org/licenses/by/4.0/

Jack Daniels is the #1 Selling Whiskey in the world and for the past 12 years has been under the stewardship if Jeff Arnett. Jeff joins us today from the Jack Daniels distillery in Lynchberg, TN for a wide ranging conversation about this historic brand. It's a fantastic conversation that you do not want to miss!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Jack Daniels (jackdaniels.com)Born to Make Whiskey: The Story of Jack DanielsCrafting something that endures for over 150 years takes time and character. You'll find plenty of both in the people and history that make Jack Daniel's.Our FoundingJasper Newton Daniel, more commonly known as Jack, introduces the world to Old No. 7, his signature charcoal-mellowed Tennessee Whiskey.1864Jack leaves home and is taken in by Reverend Dan Call. At the Call family farm, he learns the art of whiskey making from the preacher and an enslaved man named Nathan “Nearest” Green. Jack would later hire Nearest as the Jack Daniel Distillery's head distiller, what we call the Master Distiller today.1866The Jack Daniel Distillery is officially established, making it the very first registered distillery within the US, with Jack as the Master Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to Jack Daniel's prime resource: the mineral-rich Cave Spring Hollow.1904Old No. 7 takes a gold medal at the World's Fair in St. Louis, Missouri. It's the first of seven gold medals Old No. 7 is awarded.1906After arriving at work early and unable to open his safe, Jack kicks it out of frustration and breaks his toe. The injury worsens and will eventually take his life.1907With no wife or children as heirs, Jack leaves his land and distillery to his nephew, Lem Motlow.PROHIBITIONMaster Distiller Jess Motlow and his older brother Lem Motlow see the distillery through its greatest challenges—Prohibition and the Great Depression1911Jess takes everything he and Lem learned from Jack and becomes the whiskey's Master Distiller.1919The 18th Amendment is ratified and Prohibition becomes the law of the land. Jess can't legally sell his supply of whiskey, so he stores it in warehouses in Birmingham, Cincinnati, and St. Louis. For several years, a whole lot of good whiskey winds up doing a whole lot of nothing.1933Prohibition is repealed and happy days are here again. But it would be several more years before Jess resumed production of Jack Daniel's, as quality ingredients were in short supply post-repeal.WWIIIn the years following Prohibition, Master Distiller Lem Tolley helps the Jack Daniel Distillery weather the second of only two shutdowns in its history1941Lem commissions a life-size statue of Jack to be erected in front of the cave spring.1942A supply shortage makes Old No. 7 harder to come by, but savored all the more by those able to find it. Demand skyrockets.1944WWII builds to a peak. During this time the distillery ceases production so that resources can be redirected to help serve the war effort.1947In a New York City bar, Jackie Gleason introduces Frank Sinatra to Jack Daniel's Tennessee Whiskey. It's the start of a friendship that will endure the ages.1951Rock n' roll takes over the airwaves as production at the distillery inches closer to pre-Prohibition levels.COMING OF AGEMaster Distillers Jess Gamble ('64-‘66) and Frank Bobo ('66-‘88) watch the brand come of age, overseeing Old No. 7's transformation from a little known regional whiskey to an American icon as synonymous with rock and roll as the electric guitar.1964Jess helps make Jack Daniel's iconic, black and white ad campaign famous. Remarked a Nashville Magazine reporter, “Using a reverse sophistication, the ads draw the eye like an old photograph of Abraham Lincoln.”1966The British Invasion. Future greats of rock and roll cross the pond and conquer the States. Already taken with authentic American blues, they also take to authentic American whiskey.1977The punk movement is in full force. Now legendary clubs in New York City play host to the genre's biggest names. A constant partner in the revolution: Jack Daniel's.1981Hair metal takes hold on the Sunset Strip in California. While still a Tennessean at heart, Jack Daniel's becomes a fixture of the California scene.MODERN ERAAn exciting new era of innovation begins with Master Distiller Jimmy Bedford's ('88-'07) introduction of Gentleman Jack, and continues with the biggest expansion to our family of brands in 150 years under Master Distiller Jeff Arnett ('08-present).1988Jimmy introduces double-mellowed Gentleman Jack to the American market.1989A testament to Old No. 7's place in BBQ culture, Lynchburg plays host to the first annual Jack Daniel's World Championship Invitational Barbecue® competition.1997The very first bottles of Single Barrel Select are drawn from our finest barrels, hand-selected by Jimmy himself.2008Jeff Arnett joins a short and storied list of those entrusted with the responsibility of stewarding Mr. Jack's fine Tennessee sipping whiskey.2011Jack Daniel's introduces its first flavored expression, Jack Daniel's Tennessee Honey, inspiring a whole new generation of Jack drinkers.2014To keep up with global demand, Jack opens a brand new cooperage in Lawrence County, Alabama. Hundreds of barrels are built by hand here every day.2015Our first new mash recipe since Old No. 7 is bottled: Single Barrel Rye. Once America's choice of whiskey over bourbon, rye's renaissance is underway—and thriving in Tennessee.2015We welcome Jack Daniel's Tennessee Fire to the family with it's smooth yet fiery finish. Best enjoyed chilled.2016The Jack Daniel Distillery registered with the federal government in 1866, making it the oldest in the U.S. In 2016 we celebrated our 150th anniversary.2017Great whiskey begins with quality grains. Under the guidance of Jeff Arnett we've upped the rye and welcomed a spicy and complex new member to the Jack Daniel's family - Jack Daniel's Tennessee Rye2018Every October folks flock to Lynchburg for more than just a glimpse of our Distillery. This year marks our 30th Annual Jack Daniel's World Championship Invitational Barbecue. 2019Bushel and barrel unite. Jack Apple brings together real crisp apples and real Jack Daniel's.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

COVID-19 can't stop us! We've got Rachel Potts from BenRiach with us talking about their delicious core line of spirits. Please follow her @cocktails_and_dogtails--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About BenRiach:Distillery founder John Duff travelled to Kentucky and South Africa in pursuit of whisky adventures, returning to Scotland in 1898 to build the BenRiach Distillery. It is in his adventurous spirit that BenRiach boldly approaches the art of distillation and cask maturation. We call it BenRiach Maltology®As progressive Speyside whisky distillers, BenRiach crafts unpeated, peated and triple distilled malt whisky and holdssome of the most experimental casks in Speyside. Small wonder the distillery team have nicknamed the distillery‘The Lab'.We are one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floormaltings, a time honoured method that is celebrated for one month each year.Welcome to BenRiach Maltology.Rachel Barrie: Master BlenderRachel Barrie started her 26 year career in whisky after graduating with a first class honours in chemistry from Edinburgh University. Her first experience of malt whisky began in the Garioch district in Aberdeenshire, where she was born and brought up to appreciate the nuances of the locally distilled malt whisky. Rachel is the Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We're practicing Social Distancing and trying to do some good in the world at the same time. Johnnie Mundell, formerly Beam Suntory's Japanese Whisky Ambassador, is now here in his new role at Maker's Mark to talk about the brand, the newly initiated Restaurant Worker's Relief Fund and some DAMN good bourbon.--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--ABOUT THE RESTAURANT WORKER'S RELIEF FUND:In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker's Mark, launched The Restaurant Workers Relief Program. This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. The overwhelming response from the community inspired other chefs around the country to create similar programs, working directly with The LEE Initiative and Maker's Mark. Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. Times, days and exact details vary between relief centers.Most of these relief centers are funded for the next two weeks but are hoping to be able to stay open longer with donations via www.leeinitiative.org. These relief centers include:Louisville Chef Edward Lee at 610 MagnoliaWashington, DCChef Edward Lee at SuccotashCincinnatiChef Jose Salazar at Mita'sLos AngelesChef Nancy Silverton at Chi SpaccaChicagoChef Paul Kahan at Big StarSeattle Chef Edouardo Jordan at SalareDenverChef Alon Shaya at SaftaBrooklyn Chef Greg Braxtrom at Olmsted and Nate Adler at Gertie'sLexingtonChefs Ouita Michel and Samantha Fore at Great Bagel BakeryNew Orleans Chef Donald Link at CochonAtlantaChef Linton Hopkins at Restaurant EugeneFor more information on the relief efforts, please follow The LEE Initiative on social media https://www.instagram.com/leeinitiative/ . For details on each chef's relief center, including addresses, days and times of operation, and more, please visit their individual social media pages, linked above.About Chef Edward LeeChef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and in DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee won a James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine (Artisan Books, April 2018). He also authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). His documentary film, Fermented, follows him around the world as he explores the rich culinary and cultural traditions of fermented food. For more information on Chef Edward Lee, please follow him on Twitter or Instagram or visit www.chefedwardlee.comAbout Maker's Mark® BourbonIn 1953, in Loretto, Kentucky, Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency, and finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a "commodity" into a premium handmade spirit, and today Maker's Mark® continues to make its bourbon the same way. In recent years, Maker's Mark has introduced thoughtful, super-premium innovations to its portfolio including Maker's Mark 46™ Maker's Mark® Cask Strength, and Maker's Mark Private Select®, the brand's first-ever custom barrel program. In 1980, the Maker's Mark distillery became the first distillery in America to be designated a National Historic Landmark and has also been decreed as the "world's oldest operating bourbon whiskey distillery" by Guinness World Records. It remains one of the Commonwealth of Kentucky's most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, visit makersmark.com. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.Maker's Mark®, Maker's Mark® Cask Strength and Maker's Mark 46™ Bourbon Whisky, 45-57% Alc./Vol.©2020 Maker's Mark Distillery, Inc., Loretto, KY.SOURCE The LEE Initiative and Maker's Mark--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

As part of our Stay At Home/Drink At Home series, we're chatting with the host of "Drinks Made Easy"/longtime Seven Grand Bartender Paul Masterson.--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About the GoFundMe:Hey there Whiskey FamilyWhile your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop.With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help.Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they've come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can't wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we've ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love.We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”.In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support!Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people).Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We'll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. --Follow Paulhttps://www.youtube.com/drinksmadeeasyIG: @masterson.paul/@drinksmadeeasyTwitter: @PaulDMasterson--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We're all Socially Isolated, but that doesn't stop the Spirit Guide Society! Pedro is broadcasting live from his home with Seven Grand Assistant General Manager Manny Nieves teaching us how to make the perfect Gold Rush cocktail!--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund----Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About the GoFundMe:Hey there Whiskey FamilyWhile your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop.With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help.Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they've come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can't wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we've ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love.We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”.In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support!Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people).Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We'll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. --Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

While this may not be what we normally talk about on this podcast and we hope things get back to normal soon, we're coming to you today with stories of some of the people who have been affected by the recent Shut Down.With all of the uncertainty in today's society, many of the people on the front lines make their living in the Hospitality Industry. With so many people being forced to stay at home, these Bartenders, Bar Backs and waiters are facing an unknown future. Today, Ivy Mix joins us for a No Holds Barred conversation with Pedro about the state of her bar, Leyenda, and the issues she is facing with her bartender charity, Speed Rack.-A GoFundMe has been setup for the staff at Seven Grand where we record all of our Whiskey podcasts. Please consider checking it out:https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--Follow Ivy and tell her that the Spirit Guide Society sent you:@IvyMix@leyendabk@speed_Rack--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Our guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Robin:Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors.About the book:Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country's whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

(Originally Aired 1/22/19)Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast.--What we drank:Aberfeldy 12Aberfeldy 21Dewar's 18Dewar's 25--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

F. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America's foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know. Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From Forbes: (forbes.com)F. Paul Pacult is America's foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Did you know that Teeling's holds the world record the most expensive new bottle of whiskey ever sold at auction! It's true! Someone paid 10,000 pounds for a bottle of the whiskey that Rob Caldwell brought us for this podcast. Spoiler alert: you won't have to pay that much for it:--What we drankTeeling Small BatchTeeling Single MaltTeelings Single GrainTeeling Single Pot StillAn undisclosed secret whiskey.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Teeling: (teelingwhiskey.com)“With one eye on the past, but looking to the future, we're the new generation of Dublin distillers. We approach our craft with a respect for generations passed but with the confidence to forge the next chapter of Irish, Dublin and Teeling Whiskey”~Stephen TeelingWhiskey making and entrepreneurship has been in the Teeling genes as far back as 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane in the industrial heart of Dublin City.Since 2012, Jack and Stephen Teeling, the latest generation of Teeling Whiskey makers, have been putting their own mark on Irish Whiskey and came full circle in 2015 when they proudly opened the new Teeling Whiskey Distillery just down the road from where the original family distillery once stood. The Teeling Whiskey Distillery today is the first new distillery in Dublin for over 125 years.We are situated just a stone's throw from our ancestral distillery, right in the heart of the Golden Triangle, the historic distilling district of the city.Here at Teeling Whiskey we are renowned for our vision in doing things differently. Our Whiskeys embody this unconventional spirit with innovation at the core of everything we do. For us, it's what's inside the bottle that counts – we let the liquid do the talking, and our liquid has plenty to say.The delicate base of Irish Whiskey is the perfect canvas upon which to layer flavour and character. Varying the time, style and number of barrels used during the maturation process adds to the subtlety and complexity of flavour we pride ourselves in. Now that we have our own Dublin distilled spirit coming of age, our ingenuity is the only limitation to the unique styles and expressions we can craft in the future.After putting all this care and attention into what goes into our Whiskey, we don't like to take anything out. We don't chill filter our Whiskey prior to bottling, leaving as much of the body, character and richness in the bottle. We bring our Whiskey from cask strength to our signature ABV of 46%, allowing us to bottle with no chill filtration, maintaining the true natural character of all our Teeling Whiskeys.Team Teeling are dedicated to bringing more choice and innovation into Irish Whiskey. Inspired by the influence of time and innovative cask maturation techniques, our young team of craftsmen and craftswomen are producing small batch bottlings of unique Irish Whiskeys. Our goal is to retain the drinkability of Irish Whiskey while introducing new and interesting flavours to complement the naturally smooth and sweet taste of Irish Whiskey. We aim to encapsulate our passion for quality, authenticity and craft in every bottle of Teeling Whiskey.Alex Chasko, our Master Distiller and Blender, is a case in point. Originally hailing from Portland, Oregon he started his journey working in the emerging craft brewing scene on the West Coast of the US. Through his Irish wife, he found himself in Ireland looking to get into the emerging Irish Whiskey industry. In meeting Jack Teeling, it became immediately clear that they shared the same vision and saw the opportunity to re-invent Irish Whiskey. Alex was employee no.1 back in 2012 and has been instrumental in the building of the new distillery and the creation of our award winning Teeling Whiskey range. Come and sample our range at the Teeling Distillery by booking your visit today.A trip to Dublin would not be complete without seeing the first working distillery in Dublin for decades in all its glory, so simply choose a tour that is most suited to your needs, get booked on and we look forward to extending the traditional warm, Irish welcome, in the modern Teeling way.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We find ourselves in New York for this week's podcast! Seven Grand was fortunate enough to be nominated for an Icons of Whiskey 2020 award and WE were lucky enough to have Phoebe Calver, Editor in Chief of American Whiskey Magazine, join us for a conversation before the show. We chatted in the famous Flatiron Room about all things American Whiskey! She was nice enough to share her journey from Norfolk to America, tell us what's currently in her glass, and predict the direction in which she sees the whiskey moving.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About American Whiskey Magazine: (americanwhiskeymag.com)American Whiskey Magazine brings you up to date features, interviews, tastings and more from the world of Bourbon, single malts, grain and wheat. Whatever your whiskey preferences, we are sure to have something for you. Find out how you can subscribe here and have each issue delivered to your doorstep.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Until 2006, the Taiwanese Government had a monopoly on distilling and selling alcohol in the country. However, when those regulations were lifted, we lovers of whisky were blessed with the magic that is the Kavalan Distillery.Master Blender Dr. Ian Cheng joins us in the Society to talk about the history, artistry and process of this spirit that Jim Murray called the best new whiskey of 2012.--What we drank:Kavalan Distillers EditionKavalan Port Cask FinishKavalan King Car ConductorKavalan Ex-Bourbon OakKavalan Sherry OakKavalan Vinho BarriqueKavalan Port Cask Strength--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From Kavalan's website:Established in 2005, Kavalan is Taiwan's first whisky maker and the nation's only family-owned whisky distillery. Kavalan takes the old name of Yilan county where the distillery is located in northeastern Taiwan. The pure water and fresh air make this part of the subtropical island the ideal environment for the production of whisky.Kavalan Distillery is an entrepreneur's dream come true. Mr. Tien-Tsai Lee, the founder of King Car conglomerate had long dreamed of producing a Taiwanese whisky, yet it was not until 2002 when Taiwan joined the WTO that his goal could be achieved.The distillery brings together a professional whisky R&D team with a world-class master blender, Ian Chang, as well as the expertise of renowned whisky specialist, the late Dr. Jim Swan.The team implements the highly specialized distilling and blending skills that King Car Group has cultivated for more than 30 years through beverage experience and knowledge.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

In the age of celebrity whiskey, it's rare to find a brand whose namesake loves the brown spirit as much as Josh “Warmaster” Barnett. Since he teamed up with Sespe Creek Distillery, he's been working with Dr. David Brandt to create the Warbringer whiskey. The three whiskies we tasted on today's episode feature big smokey flavors that put your taste buds in a choke hold (and we meant that in a good way!)--What we drank:Unreleased RumWarbringer Mesquite Smoked Southwest BourbonWarbringer Mesquite Smoked Southwest Bourbon Small BatchWarbringer Warhammer Edition--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About David (from Sespe Creek's website)After a long career in biotechnology, David stepped off the beaten path to start his own distillery. His career in biotech and pharmaceuticals spanned 20 years, where he contributed to many milestones of drug research and development. David received his Ph.D. from the James Graham Brown Cancer Center, University of Louisville School of Medicine. He was a Research Fellow and Associate Professor at the University of California, San Diego School of Medicine and his research interests have been focused in the development of novel therapeutics and developing technologies that can improve the process of patient diagnosis, treatment, and overall care.David's extensive experience with chemistry, technology and medicine has given him a unique perspective on the distillation process. David's lab is located inside our Oxnard, California distillery where everyday he brings the spirit of innovation and exploration to the field of craft spirits. --Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

On today's podcast. we were joined by the incomparable Johnnie "The Scot" Mundell who deconstructed the five main whiskies that make up the Hibiki Harmony blend. It was a truly Harmonious occasion!--What we drank:Hibiki Harmony--About Hibiki: From WikipediaHibiki (響, meaning "resonance" or "echo" in Japanese) is a premium blended whisky produced in Japan by Beam Suntory (a subsidiary of Suntory Beverage & Food Ltd, which itself is a subsidiary of Suntory Holdings of Osaka, Japan). It is a premium-category product, and has won several awards.For producing the blends available as of 2010, more than 30 whiskies were used in the mix, including some that were aged more than 30 years and some that were aged in old umeshu casks. A bamboo charcoal filtering step has also been used. The company said the process "Gives it a very sweet and gentle flavor". In 2015, it was reported that at least 10 malt and grain whiskies were used from three distilleries (Yamazaki, Hakushu, and Chita, aged in five different cask types, with some elements aged up to approximately 20 years or longer. Three brand expressions are currently available as of October 2017.History and brand expressionsThe brand was introduced in 1989 by Suntory, originally with expressions having age statements of 17 and 21 years. (In the convention for whisky age statements, the age stated is the age of the youngest whisky in the blend.) A 30-year expression was introduced in 1997, and a 12-year expression was introduced in 2009.In 2014, the brand was moved into an American-headquartered subsidiary called Beam Suntory when the subsidiary was created following the company's purchase of Beam Inc.A new expression called "Japanese Harmony", with no age statement, was introduced in 2015. The new blend was said to use the same malt and grain whiskies used in the first Hibiki blend, being a blend of at least 10 malt and grain whiskies from three distilleries, aged in five different cask types, with some elements aged up to approximately 20 years.As of October 2017, the brand is available in three variations (and the blends with age statements of 12 and 30 years are no longer listed on the company website):Hibiki 17 and 21 years oldHibiki Japanese Harmony (no age statement)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The story of how the brand Uncle Nearest came into the world was truly a story of kismet for Sherrie Moore, who came out of retirement to take on the role of Chief Whiskey Officer (Director of Whiskey and Distillery Operations) for the brand. It is truly an amazing story and we are very happy to present it, along side three marks from the brand, on the podcast.The true story of Jack Daniels can't be told without also telling the story of Nearest Green. Uncle Nearest, as he was known, taught Jack Daniels how to make whiskey while he was enslaved on a plantation owned by Jack's Uncle. Many years later, Sherrie also learned how to make whiskey, this time from Nearest Green's great-grandson. That's where her journey begins.--What we drank:Uncle Nearest 1884Uncle Nearest 1820 Single BarrelUncle Nearest 1856--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From Wikipedia:Uncle Nearest, Inc., launched the Uncle Nearest Premium Whiskey brand in July 2017 and subsequently announced plans to expand into domestic and international markets. As of April 2019, it is sold in 47 states and eight countries. In late June 2018, Uncle Nearest LTD (based in London) announced it would not add recently created trade tariffs – which took effect July 1, 2018 – to its whiskey prices in Europe. The company's first 11-year-old, single-barrel whiskey premiered in October 2018 via the British Bourbon Society under the name Nathan Green 1870 Single Barrel.Uncle Nearest Premium Whiskey is the first spirit named after an African-American.Nathan "Nearest" GreenKnown as Uncle Nearest, Nathan "Nearest" Green has been acknowledged since about 2016 as the first African-American master distiller on record in the United States. He taught Jack Daniel to make Tennessee whiskey and served as the first master distiller – formerly called "head stiller" – for the Jack Daniel Distillery. He was reportedly instrumental in developing the Lincoln County Process, the charcoal filtering method used to make most Tennessee Whiskey.Nearest Green DistilleryThe company said its distillery would be at Sand Creek Farms, a Tennessee walking horse farm and event center in Shelbyville, Tennessee. In December 2017, the Bedford County Board of Commissioners approved a rezoning proposal for Sand Creek Farms to accommodate a whiskey-themed, tourist-based business. According to the county planning and zoning director, Chris White, a hay barn on the property would be renovated for use as a barrel house, and a new building would be constructed for charcoal mellowing and bottling.The company plans to grow over 100 acres of corn and build natural spring water wells and walking paths. The distillery is also considering building its own malt house, but some existing buildings at the site are expected to be renovated for use in distillery and tourist operations, including a tasting room.A horse barn on the property is planned to become the site of the Nearest Green History Walk, a guided walking tour through an interactive gallery honoring the history of African-American contributions to the whiskey industry, with a focus on Nearest Green. Current plans also include a 600-seat arena onsite that will serve as a concert venue for country music artists. The company intends to maintain Sand Creek Farms as a working farm with horses and cattle in addition to operating the distillery.WhiskeysThe Uncle Nearest brand originally included a silver and an aged whiskey, both distilled from locally sourced grains and bottled in Tennessee. The silver whiskey takes 25 days to make using an 11-step process that includes a triple charcoal mellowing system designed for the brand. The company added a single-barrel whiskey in July 2018. Whiskey makers in Nashville – not the Jack Daniel Distillery – are producing the Uncle Nearest whiskeys for the company until renovations are complete for a distillery in Shelbyville.The recipe behind the Uncle Nearest Tennessee whiskeys dates back to the whiskeys made in the late 1800s in Lincoln County. According to Fawn Weaver, co-founder of the Nearest Green Foundation, "It was saved from a fire just behind the square in Lynchburg and is now under lock and key at the Farmers Bank in Lynchburg, the bank Jack Daniel founded in 1888." The recipe includes corn malt, a former whiskey ingredient long missing from Tennessee whiskeys.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Today's guest pulled out all the stops! Greg Glass is the Master Distiller of Jura, a beloved brand from the Whyte & Mackay portfolio, and not only did he bring a TWENTY-ONE year old whisky, he holds the distinction of being the first and only guest to bring an edible bubble machine. (Be sure to check out our YouTube channel to see Pedro try to catch the bubbles in his mouth.)--What we drank:Jura New Make (11:05)Jura 10 (19:06)Jura Seven Wood (24:48)Jura 18 (33:03)Jura 21 (41:41)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Jura: From WikipediaThe distillery was founded by the Laird of Jura, Archibald Campbell in 1810. The distillery fell into disrepair but was restored in 1884. Around 1900 it was again in disuse and dismantled. In the 1950s two local estate owners Robin Fletcher and Tony Riley-Smith keen to revive the local economy had the distillery rebuilt and expanded by the architects Lothian, Barclay, Jarvis & Boys with input from whisky and distillery expert William Delmé-Evans. The work was completed in 1963, and included the installation of taller stills, allowing the distillery to create a mix of malts.The island of Jura is seven miles (11 km) wide and thirty miles (48 km) long and it has only one road, one pub and one distillery. There are seven estates on Jura: Ardfin, Inver, Jura Forest, Ruantallain, Tarbert, Ardlussa, and Barnhill. Less than 200 people live on the island (while it has a red deer population of around 5000). The inhabitants of Jura are known as Diurachs, which is their Gaelic name."Extremely unget-at-able" was how George Orwell described the location of the Isle of Jura in 1946, and it was here in 1948 he completed his novel Nineteen-Eighty-four : the island remains difficult to reach today. Most travellers to Jura go by CalMac car ferry from Kennacraig on the Kintyre Peninsula to Islay, and then cross to Jura from Port Askaig on Islay by the MV Eilean Dhiura, a small vehicle ferry which is run by ASP Ships on behalf of Argyll and Bute Council. Islay can also be reached by air: Islay Airport is served by daily flights from Glasgow. From March to October there is also a passenger ferry from Tayvallich on the west coast of Scotland.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We were incredibly lucky to catch Danny Kahn, Master Distiller of Barton's/1792, while he was in Los Angeles! We covered all areas of his expertise, including how he came into his position AND the process behind making 1792 Full Proof, which was just named Best Whiskey in the World by Jim Murray's Whiskey Bible!--What we drank:1792 Small Batch (10:25)1792 Single Barrel (17:20)1792 Bottled in Bond (21:24)1792 Full Proof (24:00)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From the 1792 website: 1792bourbon.comRaise A Glass To Raised Expectations1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide.Limited Edition ExpressionsThese rare and special whiskeys are truly distinct and extraordinary. Released on a limited basis, each offers a rich flavor profile achieved through flawless distillation, unique recipes, patient maturation, and perfect proofing. Seven limited special expressions of 1792 have been bottled thus far, with more new offerings crafted periodically and bottled as our Master Distiller determines when each one is ready.Single BarrelIn order to create this unique bourbon, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed "exceptional" are then bottled individually, one by one. This preserves the distinct character of each barrel.Bottled in BondIn 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon comes from only barrels filled during the same distilling season and is bottled at exactly 100 proof for a bold taste and lingering finish—a testament to the Bottled-in-Bond Act established over a century ago.Full ProofBourbon insiders have long acknowledged that full proof bourbon has a distinguished and rich flavor. This bourbon underwent a distinct filtering process,forgoing the typical chill filtration and passing only through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full, rich and bold flavor. Bottled at its original 125 barrel entry proof, just as it was years ago when the barrels were first filled, 1792 Full Proof Bourbon is exceptionally distinct.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Former Seven Grand Bartender Luke Ford is back with us on the podcast and he's brought some Incredibly tasty treats from the Woodford Reserve Masters Collection! If you heard the last time we had Luke joining us, you'll remember his famous whale joke; be sure to stick around til the end of the podcast when he brings another fantastic one!--What we drank:Woodford Reserve Kentucky Straight MaltWoodford Reserve Kentucky Straight WheatWoodford Reserve Chocolate Malted RyeWoodford Reserve BourbonWoodford Reserve Kentucky Straight RyeWoodford Reserve Double Oaked--About the Woodford Reserve Masters Collection (From WoodfordReserve.com)Chris Morris knows whiskey. As the second Master Distiller at the Woodford Reserve Distillery, Chris was an integral character in the development of Woodford Reserve. As head Master Distiller of one of the world's fastest growing bourbons, he spends his days innovating and planning future releases.The mastermind behind Woodford Reserve Double Oaked, Rye, and Master's Collection, Chris knows the keys to making good whiskey are time and patience, but having a sense of good craftsmanship is also a talent that goes a long way.“The idea is to create new and different things with an artisan's touch, Chris said. “Things nobody's ever done before while maintaining the essence of Woodford Reserve that everyone loves.”Chris began his career in bourbon in 1976 as a trainee in Brown-Forman's central lab. In 1997, he found himself as an understudy to Lincoln Henderson, Woodford Reserve's Inaugural Master Distiller, who in 2003 Chris succeeded. In the years that followed, Chris was responsible for creating the world's first bourbon finished in Chardonnay and Pinot Noir Barrels. He's also credited with developing the world's first maple barrel; a difficult feat made easier when you command your own cooperage.In the early 1800s, our Woodford County Distillery, thanks to owner Oscar Pepper and Master Distiller James Crow, was the site for landmark discoveries and innovative techniques in bourbon-making.Pepper and Crow are credited with refining and defining key processes such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Their work defined bourbon and subsequently rye whiskey as we know them today.Woodford Reserve Distillery's Master's Collection™ honors the pioneering work of Pepper and Crow, applying their handcrafted methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys.Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Just like last year, Hotaling & Co's Brand Development Manager, Maurice Chevalier, had too many bottles in his personal whiskey collection and decided to share some with the Spirit Guide Society! Join us as be brings in some very special end of the year treats!--What we drank:Old Potrero Straight RyeOld Potrero Hoatlaing's 11 Year Rye WhiskeyLot 40 Canadian RyeGooderham and Worts Four Grain WhiskeyDingle Irish WhiskeyKavalan Distillery SelectNikka 17--From the Hoataling & Co. website: hotalingandco.comA Craft Beer Pioneer Sets His Sights On SpiritsThe original Anchor Distilling Company was established in 1993 by Fritz Maytag, the same beverage visionary who sparked the craft beer movement with his purchase of Anchor Brewing in 1965. Maytag had rescued the struggling brewery and its iconic steam beer, and after several decades of exclusively producing beer, Maytag saw an opportunity to expand into the distillation of spirits.The Return Of Pot-Distilled Whiskey To The United StatesFritz's vision of a rye whiskey revival was fueled by the bold realization that there were no pot-distilled whiskeys being made legally in America at the time. Finding inspiration in the rye whiskeys of America's past and the great single malt whiskies of Scotland, Fritz gathered a small team to begin top secret research and experimentation in the distillery. The first whiskey went into barrel in 1994, and the distillery soon began producing three rye whiskeys under Fritz's guidance, all pot-distilled spirit from a mash of 100% malted rye. Over time, the range of spirits expanded into other categories, with the addition of Junípero Gin and Genevieve genever. The creation of Junípero was particularly significant, as it effectively started the movement towards high-end craft gin in the United States.An Independent Distiller Transforms Into A Portfolio Of Global Craft SpiritsIn 2010, Fritz Maytag retired and sold Anchor Distilling Company to a business partnership that included Tony Foglio and London's oldest wine and spirit merchant, Berry Bros. & Rudd. With the sale, Anchor Distilling Company expanded beyond production on Potrero Hill to incorporate importing a collection of super-premium craft spirits from around the world.A New Chapter As Hotaling & Co.In 2017, Anchor Brewing Company was sold, and although Anchor Distilling Company was not part of the sale, it relinquished the rights to use the “Anchor” trademark. In early 2018, the new name of “Hotaling & Co.” was announced, a reference to one of Anchor Distilling's most beloved small batch whiskies and to the San Francisco legend A.P. Hotaling, who came out West during the Gold Rush and quickly became one of the most reputable spirits dealers in the country.Born in 1828, Hotaling moved from New York to California in 1852, where he found his calling in San Francisco as a purveyor of fine whiskies and proceeded to build the largest liquor wholesaler in the West. In San Francisco drinks culture, Hotaling's name became immortalized when his whiskey warehouse on Jackson Street survived the 1906 San Francisco earthquake and fire. Today, the Hotaling name remains a part of San Francisco drinking culture as the distillery celebrates 26 years of production, a proud tradition that will continue into the future alongside the other core pillars: importing and consumer education.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/spiritguidesociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Syd Wilder (@SydWilder) joins us in the Bar Jackalope to learn about whisk(e)y while talking about her life as an actress/model/producer in Los Angeles! We learn about what it takes to achieve digital fame while convincing her that there's better whiskey than what she drank when she was 14!Be sure to follow her journey on her podcast @GirlInstarupted.--What we drank:Compass Box HedonismGlendronach 12Russel's Reserve Seven Grand Single Barrel--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We took a little field trip this week to Momed in Atwarter Village to sit down with Diego Quintaro of Dictador Rum. Dictador bills itself as "a dynamic, modern and luxury lifestyle brand that embodies heritage and providence" of Columbia. Their spirits production began over 100 years ago and continues a tradition of delicious, aged rums that pair beautifully with a cigar. --What we drank:Dictador 12Dictador 20Dictador XO--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Alex Mazza wanted to make mezcal in the ancestral style; The result was Rezpiral. We were lucky enough to try FIVE of their marks with delicious notes provided by its distributor, Michael Tesarek.--What we drank:Berta Vasquez EspadinBerta Vasquez Tobala/TobazicheAureliano Hernandez TobalaReina Sanchez CoyoteReina Sanchez Tequilana--From the Distributor's website: sacredthirstselections.com/rezpiralAbout Berta:Berta Vazquez is a rarity in the world of mezcal. She is a woman running her own small palenque. She was exposed to the production of mezcal by her grandparents, her brother, her father and her husband. After the tragic loss of all of these mentors, she began her own journey with mezcal. Her products are collected throughout Oaxaca and Mexico City among those those who are in the know about these things.About Aureliano:Aureliano comes from a long history of growing agave and making mezcal. He is known for his agricultural skills and his plants - generally Espadin and Tobala - are always considered some of the best in the regionAbout Reina:Reina Sanchez is famous for a few things. Her mezcal certainly. But her attitude just as much. She is known for her sharp wit and quick humor as well as her strong yet elegant mezcal. Also the fact that she is a woman running a very successful, yet very small production palenque. Her spirits convery her character - they are pretty and easy, but if you don't watch out, they can sting.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesocinstagram.com/spiritguidesoctwitter.com/spiritguidesocyoutube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Today we're joined by the GLOBAL Brand Ambassador for Rums of Puerto Rico to talk about how you can help rebuild Puerto Rico by purchasing rum! (We're not kidding!) Ramon Diaz joins Pedro and Erbin at Caña Rum Bar to talk about four of the marks he represents. Also, Fede Hernandez of The Rum Lab joins us to talk about his role helping produce the Rums of Puerto Rico tour!--What we drank:Trigo Reserva AñejaDon Q Gran AñejoBACARDÍ Gran Reserva LimitadaRon de Barrilito Puerto Rican Rum--About Rums of Puerto Rico: rumcapital.comTHE RUM STANDARD in 4 steps1) HIGHEST QUALITYMOLASSESIn 1775, sugar cane production began in Puerto Rico. Our rum base and most important ingredient is molasses. Molasses is developed through the extraction of sugar cane juices known as “guarapo”. The guarapo is later boiled and converted into sugar crystallization, and the residual of this produce (molasses) is used in our rum.Quality molasses are just the beginning of our rum distillation process. These molasses are later fermented under our Rums of Puerto Rico standard to constantly produce rich flavored and smooth rums.INGREDIENTS2) CONTINUOUS DISTILLATION PROCESS IS MANDATORYDistillation columns are made of several trays. Each tray is a level of the column where descending liquid meets the ascending vapors. The vapors that have been enriched with alcohol and aromas come out of the top of the column as they cool and turn into liquid.Our top-notch rum distillation process guarantees you're having the purest and lightest rum in the world today.3) AGED FOR A MINIMUM OF ONE YEAR IN WHITE OAK BARRELSGreat rum doesn't happen over night. That is why Puerto Rico's law requires a minimum aging period of one year in white Oak barrels.The fresh distillate combined with the wood compounds of white Oak barrels makes way for the maturity of rum. A richer and smoother body is formed giving each batch of rum better aromas and flavors. This aging process varies in time but with a minimum aging by law of one year, we make sure that every brand has aged quality rum ready for consumption.4) MUST BE PRODUCED IN PUERTO RICO,THE RUM CAPITAL OF THE WORLDDuring the 17th century, the rum industry grew throughout the Island. Fast-forward to today and the Rums of Puerto Rico are enjoyed all over the world. To reassure that each batch meets our high quality standards, the Government of Puerto Rico has established distillation and aging process laws that include having to be distilled and aged in Puerto Rico.So now when you enjoy rum from Puerto Rico, you know you are sipping the best rum in the world.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesocinstagram.com/spiritguidesoctwitter.com/spiritguidesocyoutube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hot off their last appearance where they brought the winner of the Best Rye Whiskey at the San Francisco World Spirits Competition, Sagamore Spirits returns to the Whiskey Society to talk about their new Cognac Finished Rye! Sagamore President Brian Treacy joins us to talk about Sagamore's specialty, Maryland Style Rye.--What we drank:Sagamore Spirits Rye WhiskeySagamore Spirits Double OakedSagamore Spirits Cask StrengthSagamore Spirits Cognac Finish--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesocinstagram.com/spiritguidesoctwitter.com/spiritguidesocyoutube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

On today's episode we're talking with Bart Brunscheen and Scott Brunow, aka the Scotch Test Dummies! They had us on their YouTube channel for an all encompassing conversation about whisky, our friend Don Sutcliffe, The Exceptional Whisky and... banana hammocks? What is that about? Hit play and find out!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesocinstagram.com/spiritguidesoctwitter.com/spiritguidesocyoutube.com/c/SpiritGuideSociety--From the Scotch Test Dummies website: scotchtestdummies.comWe are Scott (the little guy) and Bart (the big guy).As self-declared whisky dummies, we've been exploring the world of oak-aged deliciousness through the magic of YouTube since 2013. Our aim is to bring a comedic style and enthusiasm to sharing this amazing spirit with the connected whisky community.Pour yourself a large dram and settle in the Scotch God chair, right across the bar from us. Relax as we share all our whisky experiences and try our hardest to make learning about whiskey as fun as it can be.Our journey started with Scotch, and we've now ventured deep into Bourbon, Rye, World Whisky as well as other distilled spirits and the occasional ale – if we think they're worthy.This is the best place to keep up to date with the Dummies. From here we'll blog and share news and events, and give you a heads-up on some of our ideas and activities.We thrive on interaction with our followers. You can connect with us via Twitter, Instagram and Facebook and join the growing community of whisky fans subscribing to our channel on YouTubeSubscribe, follow, like, tweet, whatever – just pull up a chair and introduce yourself! And…--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The Whisky Monster is back! Our friend Koray Özdemir returns to the Whiskey Society to Launch TWO new whiskies.--What we drank:Paul John Nirvana [LAUNCH]Paul John Christmas Edition [LAUNCH]Paul John BrilliancePaul John BoldPaul John ClassicPaul John KanyaPaul John Mars OrbiterPaul John Peated--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesocinstagram.com/spiritguidesoctwitter.com/spiritguidesocyoutube.com/c/SpiritGuideSociety--From the Paul John website: pauljohnwhisky.comOUR STORYWe don't believe in competition, we believe in conquests. The sheer beauty of mastering a bodily existence of flavours, aroma and spices is carefully intertwined into a tapestry called The Great Indian Single Malt, which awakens the innate Indian in you. Hailing from the land of empire to independence, Mr. Paul P John was caught between the rugged coast of Scotland and the various hues of India. Furtively charting his way through the lanes of Scotland and investigating on distillation and the country's whisky culture , it occurred to him to embrace and yield a single malt made in India not just for the Indians to relish but for the whole world to experience-‘The Great Indian Single Malt'.Established in 1992, John Distilleries grew to be a leading spirit company within less than a decade. Its creation ‘Paul John Single Malts' were launched in the UK in 2012, which were soon laureled by single malt enthusiasts around the world. Majestically towering its way through the world market, The Great Indian Single Malts has been crowned with innumerable global awards further proving our excellence. This recognition from the single malt palate has encouraged us to unfurl this tricolored aroma of our single malts across different continents.Hailing from the tropical shores of Goa, along the west coast of India, comes the Paul John single malts, a golden spirit of brilliance, from John Distilleries.Established in 1996, John Distilleries grew to be a leading spirit company within less than a decade, not just in India but across the globe. Under the commanding guidance of Mr. Paul P John, the company owns a strong portfolio of brands in various categories including whiskies, brandy and wines. Driven by the zest to break conventions, Paul P John, set out to penetrate the highest strata of the world of whisky to create a niche of his own, with the Paul John Indian Single Malts.From the sultry coasts of Goa, the Paul John Indian Single Malts are made from carefully chosen indigenous ingredients – barley, water and yeast – that together create a radiance of a different kind. Goa's tropical clime offers the ideal temperature and ambience for the whisky to mature to perfection. A culmination of the graceful union of art with science, the Paul John Indian Single Malts are made from a vigilantly watched process from the mashing of grains, fermentation, distillation, maturation, vatting and finally bottling. Paul John Indian Single Malt is non-chilled filtered and there are no additives.Meet the makers : John DistilleriesEstablished in 1996, John Distilleries grew to be a leading Alco-Bev company, not just in India but across the globe as well. The company owns a strong portfolio of brands across various categories including Whisky, Brandy, Rum, Premium Wines and Single Malts. The flagship brand of the company, Original Choice, is one of the top-selling brands in India's popular whisky segment and is one of the top 10 selling whiskies worldwide, with sales exceeding 11 million cases a year. Today the company is the 4th largest liquor company in the country by volume with a production spread across 12 locations & 8 states in India.With its golden beaches, delectable food and warm hospitality, Goa was but the perfect choice to set up the Paul John malt plant.The Paul John Single Malts were launched in the UK in 2012 and were soon acclaimed to be equal to or even better than the single malts produced elsewhere, including Scotland. Approval from single malt enthusiasts and innumerable global awards further proved our excellence. Recognition from the single malt palate encouraged us to take our single malts across the world. Today the Paul John Single Malts are available across 38 countries and 8 Duty-Free Shops.The brand has a family of five expressions and occasionally releases award-winning limited editions as well. The portfolio includes 3 flagship expressions – Brilliance, Edited and Bold; 2 Select Cask expressions – Classic and Peated. Limited editions Oloroso and Mars Orbiter and the first release of our Zodiac Series called Kanya by Paul John. All our expressions are above 46% ABV and are non-chill filtered, with no extra flavours or additives. Each expression of our single malts has won immense appreciation and several acclaimed international awards across countries.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

This is a fascinating case study, Dram Fam. Hacienda de Bañuelos Mezcal is made with 100% Blue Weber Agave. You might be asking us, "Hey, wouldn't that make this a tequila?" and normally you'd be right, but our guest, Josh Allen, is here to explain why this delicious brand can't be called tequila.But what's in a name? Hacienda de Bañuelos Mezcal is delicious and worthy of a place in your home bar! Press play and find out why! Cheers to you!--What we drank:Hacienda de Bañuelos MezcalHacienda de Bañuelos Masparillo SilvestreHacienda de Bañuelos Tepemete SilvestreYoowe Bacanora--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

What we drank:Glendronach 12Glendronach 15Glendronach 18Glendronach Port WoodGlendronach Cask StrengthGlendronach Master Vintage 1993--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Glendronach website: Glendroanch.comSHERRY CASK CONNOISSEURS SINCE 1826Nestled in the valley of Forgue, deep in the East Highland hills, is The GlenDronach, one of the oldest distilleries in Scotland, creating the finest richly sherried single malts for nearly 200 years.The GlenDronach is of true Highland style: a heavy and robust spirit, perfect for a long maturation period in sherry casks. At The GlenDronach Distillery, we have carried forth the tradition of our founder James Allardice since 1826, maturing our whisky in the finest Spanish Pedro Ximenez and Oloroso sherry casks from Andalucía.We continue to work towards mastering the art of sherry cask maturation, and our Highland whiskies are recognized for their deep colour and rich flavour profiles, which range from sweet fruity flavours, from the Pedro Ximenez casks we select, to the dry and nutty notes, from superb Oloroso casks. Our well-kept secrets have been guarded for nearly 200 years by a parliament of rooks who love The GlenDronach so much they try to nest in the warehouses. The distillery folk believe as long as the rooks remain at the distillery, it will be good for the whisky.STANDING THE TEST OF TIMEIn 1826 the exuberant and extroverted James Allardice founded the distillery and produced his ‘Guid GlenDronach' single malt. Down the years, the distillery he created has thrived under the stewardship of far-sighted investors like Walter Scott in 1847 and Captain Charles Grant in 1920. In more recent times, GlenDronach was bought in 1960 by William Teacher & Sons. Originally, all of the workers at GlenDronach lived on site, including the distillery manager, staff, excise man, brewer and all of their families. To this day many of the old houses still remain. The most famous of them all is Glen House, which was built in 1771. Home to many of the distillery's managers, the grand Georgian building could probably tell a tale or two. Rumour has it; the front room is haunted by a Spanish lady, who travelled over to Scotland in a sherry cask. Apparently she is quite partial to the odd tipple now and then. In 1968, GlenDronach was released as a single malt brand for the first time and the brand's reputation grew from strength to strength. In 2008, nothing less than a complete renaissance began. The BenRiach Distillery Company became GlenDronach's proud new owner. While time can never stand still, the commitment of the team at GlenDronach will ensure that the distinctive practices that have always defined the distillery will live on – the most influential of these, its return to independent ownership.GLEN HOUSEOriginally, all of the workers at GlenDronach lived on site, including the distillery manager, staff, excise man, brewer and all of their families. To this day many of the old houses still remain.The most famous of them all is Glen House, which was built in 1771. Home to many of the distillery's managers, the grand Georgian building could probably tell a tale or two. Rumor has it; the front room is haunted by a Spanish lady, who traveled over to Scotland in a sherry cask. Apparently she is quite partial to the odd tipple now and then. Today, Glen House is used for corporate entertainment and is enjoyed by guests from around the world.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

This week, Rob Dietrich joins Pedro to talk about his new job as Master Blender of Metallica's American whiskey, Blackened. Rob took over the position after the original Master Blender, Dave Pickerell, was taken from this Earth far too soon; but no more tears! This is literally the most Rock that whiskey has ever experienced! Every cask is "sonically-enhanced" with a special playlist of Metallica's music put together by the individual band members (which you can hear below.) Be sure to listen to this one loud!--What we drank:Blackened American Whiskey--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--Playlist:https://open.spotify.com/playlist/0QFzOTpWkrYgYYdPkRIsX9?si=61etidmXQQ2uT7cu_GnX7g--Metallica's Press Release About Rob:Meet our New Master Distiller, Rob DietrichJun 26, 2019We're excited to announce the next step in our journey with Blackened American Whiskey as we welcome Rob Dietrich to the family as our new Master Distiller. A veteran in the spirits and music industry, Rob's passion and experience make him the perfect person to oversee the sourcing, blending, and cask finishing of barrels for each batch of Blackened.Rob initially learned the art and science of distilling from expert distiller, Jess Graber. He earned his distilling stripes throughout more than 12 years in the industry and whiskey lovers took notice of his limited-release, cask finish expressions such as Snowflake, Sherry Cask, and more. In addition to an extensive distilling background, Rob spent a decade in the music business honing his passion with Bill Graham Presents, as a freelance agent for a variety of venues like Colorado's Red Rocks Amphitheatre and The Fillmore in San Francisco, as well as managing tours and festivals. He is a veteran of the U.S. Army's 10th Mountain Division and served from 1992 to 1995. His two combat tours in Somalia and relief operations in Haiti helped shape his life-affirming philosophy.Rob will continue to build upon the foundation set forth by his predecessor Dave Pickerell, who we sadly lost last fall. Known as the world's preeminent distiller, Dave brought his vision and creativity to Blackened to offer a premier whiskey enhanced by our music. Rob will continue to honor his spirit while bringing his own talents and skills to the role, working closely with us to keep Dave's legacy alive.Dave will forever be a member of our family and we miss him tremendously. As we have gotten to know Rob more closely, his values, knowledge, and love for what he does are also apparent, and he shares great respect for craftsmanship that we have for Blackened and our music. We're thrilled that he's joined the party!https://www.metallica.com/news/2019-06-04-meet-our-new-master-distiller-rob-dietrich.html--From Blackened's Website: blackenedwhiskey.comA COLLABORATION OF BOURBONS, RYES & WHISKEYSBLACKENED is a marriage of the finest bourbons, ryes & whiskeys, hand selected by Dave himself. Each of the whiskeys offer unique flavor that play a key role in the final spirit. Predominately bourbon, the sweetness of BLACKENED pairs perfectly with the savory spice offered by the high rye composition of 46%.THE FINISHDave is renown for his whiskey finishes—an aspect he calls “flavoring for adults”. By resting the whiskey in the barrel of another spirit during the maturation phase, the whiskey picks up some of the unique, residual flavors left behind in the barrel. For BLACKENED, Dave chose to finish the whiskey in black brandy casks. The result is an added apricot note that plays perfectly alongside the honey and caramel tones of the pre-finished spirit.THE AWAKENINGAfter the whiskeys have been combined in the black brandy casks for finishing, they're jolted back to life by the unmistakable, earth-shattering music of Metallica. Using our proprietary sonic-enhancement system BLACK NOISE™, the whiskey is pummeled by sound, causing it to seep deeper into the barrel, where it picks up additional wood flavor characteristics.THE EXPERIENCEThe process the whiskey undergoes is intense; the flavor is anything but. The spirit has a warm, honey-amber color. Burnt caramel, oak and honey are present on the nose, with moderate hints of spice upon first taste. The flavor builds with notes of honey, cinnamon, allspice, clove and mint, with unexpected apricot lingering underneath. Expect a long and smooth finish with slightly creamy hints of butterscotch taffy, maple and honey.FORGED BY SOUNDEach batch of BLACKENED has a unique playlist that was used to sonically-enhance the whiskey during finishing. As the well-aged whiskey rests in the finishing barrels, the music is played to the barrel causing the whiskey inside to move and interact with the wood. The movement of the whiskey and the amount of interaction depends on the song being played, so the variation of the music creates a slight nuance from one batch to the next. Throughout this process, Dave tests the whiskey to determine the optimal color and flavor profile for each batch.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Yoshino Spirits Global Sales Director joins Pedro in the Whiskey Society to chat about Kamiki, a new Japanese whisky on the market. Kamiki hails from the Japanese city of temples, Nara. They are the first and only distillery in the entire world to use Japanese Cedar casks to age their beautiful non-chill filtered whiskies.--What we drank:Kamiki Pre-Cedar Finished Whisky (not on the market)Kamiki MaltageKamiki Intense--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Kamiki Website: kamikiwhisky.comKamiki Whisky: Perfectly balanced with heather honey, sweet caramel, Japanese plum, balanced oak, peat and toffee with hints of sandalwood and green tea. Non chill-filtered at 48% alcohol to keep its natural flavors at maximum. Blended at its peak flavor, rather than a predetermined ratio. As a result, each batch is unique and limited with stocks.Our Whisky: We wanted to celebrate the timeless alcohol tradition of the region by blending a Japanese style whisky that harmonizes Japanese nature and artisanship.Our Blend: We choose rare Japanese malt whiskies, finest malt whiskies from the rest of the world and fuse this unique blend with the highest quality pure spring water from Japan.Our Unique Second Maturation: Yoshino Sugi, most commonly known in English as the "Japanese Cedar" is indigenous to Japan. For centuries it is being used to make temples. Japanese Cedar is also known for its pleasant fragrance and soft texture that help calm the mind and the bodyOur City: Our story takes place in a truly ancient land, one of spiritual and carnal harmony, in the temples of Nara in Japan. The ancient capital of Japan, Nara holds many temples from the 8th century that imperturbably give the holy capital its power.Our Shrine: Ōmiwa Shrine in Nara is one of Japan's oldest extant Shinto shrines. It is a tutelary shrine of the Japanese alcohol producers. Most well-known alcohol producer families are in Nara and these families have a centuries-old tradition of producing alcohol for Ōmiwa. The alcohol produced by these families is served as blessings at Shinto templesOur Name: The Ōmiwa Shrine lies at the foot of Mount Miwa, a holy mountain guarded by the shrine. Mount Miwa has many legends, and has been worshiped from ancient times as a sacred Mountain of the God. Inspired by beautiful breezes coming from the Mountain of the God, we named our whisky KAMIKI whereby "KAMI" means "GOD" and "IKI" means "BREATH"KAMIKI is the "THE FIRST WHISKY BRAND IN THE WORLD WITH JAPANESE CEDAR CASK FINISH" Yoshino Sugi is considered to be the best wood for making local drink casks because of its scented refreshing flavor and wooden aroma. Our blend is rested for a second time in Yoshino Sugi casks to capture a perfectly smooth taste, a scent of sandalwood on the nose and a zest of green tea in the finish. This second maturation makes our whisky unique.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Head Distiller Phillip Dormont travels to the Whiskey Society all the way from Texas to talk about Treaty Oak Distillery.--What we drank:Red Handed BourbonGhost Hill Texas BourbonRed Handed Rye WhiskeyWaterloo GinThe Bloody ButcherRed Ale Porter Distillery Exclusive Whiskey--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Treaty Oak Website:DRINK LIKE YOU GIVE A DAMNWhen what you drink matters, it's not just about the flavor— it is about knowing how it's made. How ingredients are sourced, and who benefits from growing them. Knowing what the people who make the spirits think, what matters to them, and how they participate in the making.We are a self-taught collaborativeWe are anchored in the roots of tradition and yet each inspired by unique cultural impulses. We embrace the scientific method, even as we collect artistic perspectives to blend with the distilling process. As a group, we're driven to tinker and test. We are pushed to re-think the creative process the way disruptive musicians, chefs and painters do. We experiment with ingredients and how they're sourced, with distilling techniques, with ways of finishing—always informed by hard-won knowledge.The members of our team have experienced so many things—searched for oil, designed buildings, cooked over campfires, served in the military, created art, played rock and roll. All these experiences lead us in our exploration of spirits.Our talented team of rebels have a clear cause – to make the best spirits that purposefully break from convention in order to create something new, or even curious.We are all collected at Treaty Oak because our founder believes in the creative yield of eclectic experiences. We're here because of the question “what if …?”The people of Treaty Oak believe in everything that got us here. But more importantly, we believe all of that is enough to help us create the next great spirit.~treatyoakdistilling.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Subir Singh joins Pedro at Las Perlas in Downtown Los Angeles to help launch Mico Tequila! Mico, which translate to Monkey, is made with love and is worthy of a place in your home bar. We hope that this podcast, like a fine tequila, goes down smooth!--What we drank:Mico Blanco TequilaMico Reposado TequilaMico Añejo Tequila--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From The Mico Website:HARDLY CIVILIZED TEQUILASMALL BATCH. UNMATCHED EXCELLENCE.Timeless never goes out of style. MICO is a new classic: Modern in spirit, crafted with respect to the legacy of world-class tequila.Our master distiller creates proprietary blends in small batches. She is an artisan who finds the optimal balance between smoothness + flavor, sweetness + spice.Each bottle is an expression of our meticulous dedication to the craft, captured. Pure, yet complex. Rested, not aged.Double-distilled. Refined to the point of rarified.HARVEST100% BLUE WEBER AGAVE.HAND-SELECTED AT THE PEAK OF SWEETNESS.Every bottle of MICO begins in the fields where our master distiller hand-selects the cream ofeach season's crop. Our expert jimadors — who have mastered the skill for generations — only pick agave at the peak of sweetness, judging by sight, smell, touch + taste.Each bottle of MICO is a time capsule. A product of the earth, the weather + the changing seasons.The minerality of the volcanic soil in Jalisco, Mexico where our highland agave is grown.SLOW-COOKTRADITIONAL BRICK OVENS.OLD-SCHOOL INNOVATION.Once the agave has been harvested, it is painstakingly trimmed down to its heart, then slow-cooked in small brick ovens to bring out the sweet, subtle fruit notes at the soul of each plant.We don't cut corners. Instead, we choose to do it the old-fashioned way. It may be inefficient, but it translates to time + care you can taste.FERMENTCHARACTER COMES TO LIFE.FLAVOR TRANSFORMATION.The cooked agave is fed through a roller mill +the resulting juice rests in stainless steel tanks for 6-7 days while the sugars convert to alcohol. A critical step in the process, the tequila develops unique characteristics based on special yeast strains, resulting in a fresh burst of flavor + a depth of nuance born from the environment.DISTILLGOOD THINGS COME IN SMALL BATCHES.DOUBLE-DISTILLED.Our proprietary blends are crafted only in small batches. During this complex process, our master distiller commands heat to extract earthy, herbaceous depths while maintaining ultimate purity. Double-distillation results in the optimal balance between smoothness + flavor.AGERESTED, COMPLEX + REFINED.TERROIR YOU CAN TASTE.MICO Reposado is rested in American Oak Tennessee sour mash whiskey barrels for an average of 8 months while MICO Añejo is rested in American Oak Kentucky bourbon whiskey barrels for an average of 16 months. Reposado is finished in Napa Valley Cabernet barrels + Añejo is finished in Alexander Valley Cabernet barrels, allowing the tequila to develop flavors that are edgy + refined.BOTTLEMADE IN MEXICO.TIME + PLACE IN A BOTTLE.Many dedicated hands label, fill and package our agave expressions. Produced in Mexico, the unique bottle represents the country's celebrated craftspeople and vibrant landscape. Once the glass is formed into distinct curves, fire fuses the MICO monkey to the bottle + it's ready to be filled + sealed. The MICO bottle stands out in a crowd, a mischievous vessel fit for bold tequila.We don't believe in posturing. That's why no artificial colors or flavors of any kind are added to our tequila.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Pedro and Stephanie just returned from Kentucky where they were buying the next batch of single barrels of whiskey for Seven Grand! Upon their return, we realized that while we've talked about single barrels on the podcast, we've never really dug into why you should seek out single barrel whiskey for yourself! Pedro and Stephanie sit down with Andrew to compare three American whiskies and their single barrel counterparts!--What we drank:Old Forester 86 ProofOld Forester Seven Grand Single BarrelWyoming Whiskey Small Batch BourbonWyoming Whiskey Seven Grand Single BarrelJack Daniels Old No. 7Jack Daniels Seven Grand Single Barrel--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

What do you after you've built up a successful anti-trust law practice? If you're Yuan Ji, you start importing mezcal to your home in Brooklyn! Erstwhile Mezcal bills itself as “Honest mezcal with social mission.” Ji brings her street smarts to the business side of the brand while allowing the Mexican families with generations of experience making mezcal to do what they do best. It's an incredibly story that leads to some very small batches of delicious mezcaWhat we drank:Erstwhile EspadinErstwhile ArroqueñoErstwhile TobaláErstwhile Tepeztate-Tobalá MezcalErstwhile Henequén--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--Erstwhile Mezcal is a mezcal importer based in Brooklyn, New York and Oaxaca, Mexico. We specialize in artisanal and ancestral mezcal.More than a mezcal brand, Erstwhile is a platform for the core values and and social missions that our founders believe in: mezcal education, brand transparency, promoting small family producers to an international audience / fan base, empowerment of women in the mezcal / wine & spirits industry.We set ourselves apart from others in several ways.First, the family producers we work with are independent family businesses. They are Erstwhile's partners, not employees. We pay our partner mezcaleros fairly. We do not ask them for exclusivity or discounts. We care about our mezcalero partners' economic empowerment and put our money where our mouth is. We seek out mezcaleros who are interested in exporting out of Mexico, but do not have the means to do so on their own. We help them get certified and licensed for export. We feel good about the fact that we help our mezcalero partners clear these hurdles from the get-go, independent of their work with us in the future.Unlike family-owned brands, we are not encumbered by loyalty to any particular family. When you support Erstwhile, you support not just one but all the family producers we partner with.Second, we are committed to brand transparency. Look at the back label of every Erstwhile bottle: it gives full disclosure of where you can find our partner producer in Oaxaca and buy directly from the source if you so choose. Read our website, product pages, blog posts, newsletters, social media. Talk to us at events and tastings. We are proud and open about who our partner mezcaleros are, and every aspect of how we do business.Third, we are committed to mezcal education, both as teachers and as students. That is why Erstwhile takes a curatorial, rotating approach when deciding which mezcals we want to bring you. We bring you not one but a variety to showcase mezcal's infinite nuances: different agave species, different flavor profiles, different producers, different production methods, different [fill in your suggestion here...].Our vision and commitment to you: keep on discovering kickass distillations by small family producers who want to grow through export; promote these producers and their mezcals; introduce them to you and to mezcal lovers all over the world. We do not sacrifice excellence to maximize profit or convenience. We commit the Erstwhile name if and only if it is an excellent or extraordinary mezcal. No matter how small the volume. No matter how cumbersome the logistics.Erstwhile is a woman-owned, woman-operated business. We support fellow women in mezcal production and all aspects of the mezcal / wine & spirits industry whenever possible.Erstwhile Mezcal was co-founded by two mezcal enthusiasts: Yuan Ji (former antitrust attorney) and Kevin J. Brown (the mastermind behind Geographicus Rare Antique Maps). Yuan and Kevin are no strangers to coups de foudre. Mezcal and Oaxaca go so darn well with their other passions (cocktails, tacos, history, and swashbuckling adventure, to name a few). It is hard not to be smitten.Upon returning from their first trip together to Oaxaca, Yuan and Kevin had a vision that has sharpened in focus with the passage of time:A platform for mezcal education, transparency, sustainability, and fair dealings with small independent family producers. A mezcal project that empowers small producers to grow via export, and that promotes small producers to an international market / fan base. A company that brings some core values of antitrust policy to the mezcal market: clearing barriers to market entry for small producers; providing as many great options as possible to mezcal consumers and enthusiasts all over the world. A mezcal portfolio after their own hearts. With a reputation for mezcal made the old-fashioned way, of only the finest quality or extraordinary provenance. Painstakingly curated after many a tasting trip through the Oaxacan countryside. Sourced from master mezcaleros' personal libraries. Made available for the first time to mezcal lovers in the U.S. and international market beyond.The mezcal of choice for doers. For risk-takers, nonconformists, creative folks, independent thinkers, and swashbucklers. For people who lead lives believing if their dreams do not scare them, the dreams are probably not big enough. When you sip an Erstwhile Mezcal, you experience the complexities and flavors of a slow, small-batch handcraft, honed and passed down from generation to generation. You support the families and partake in the family traditions of Erstwhile's partner mezcal producers. You make into reality a world that Erstwhile Mezcal's founders dreamed about, and then built with their hearts and souls.erstwhilemezcal.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Glenmorangie and Ardbeg Distillery Manager/"heir apparent" to Dr. Bill Lumsden, Brendan McCarron and our friend Travis Tidwell join Pedro in the Whiskey Society for a private, intimate chat about Glenmorangie and Ardbeg. Brendan brought the inside information from the distillery; Travis brought four fantastic whiskies. Good times were had by all. We humbly present this conversation to you and hope that it meets your approval. Slàinte!--What We Drank:Glenmorangie Quinta Ruban 14 Years OldArdbeg An OhArdbeg Traigh Bhan 19 Years OldArdbeg Supernova 2019--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--About Ardbeg 19 (from ardbeg.com)INTRODUCING AN ARDBEG OF IMPOSSIBLE BALANCEThe epitome of an aged Ardbeg – matured in American oak and Oloroso sherry casks – Ardbeg Traigh Bhan effortlessly accomplishes the impossible balance.Ardbeg Traigh Bhan is a sublime 19 year old whisky and the Distillery's latest small batch release. Inspired by Islay's Traigh Bhan beach (known locally as the Singing Sands), this rare aged spirit is an enchanting reflection of the place to which it owes its name.In a whisky where calm meets storm, experience seductively smooth beginnings, before powerful notes emerge in an intense crescendo. On the nose, discover elegant notes of herbal pine resin, smoky pineapple, and dark chilli chocolate.On the taste, experience a peaty power that plunges your palate into smoky depths. Like the rocks that break the surface at Traigh Bhan, the true nature of this Ardbeg emerges. Waves of toasted oak and paprika guide your palate towards a gentle finish that resonates long beyond the glass.Non chill-filtered at 46.2% ABV.About Glenmorangie 14 (from glenmorangie.com)A voluptuously silky spirit, Glenmorangie Quinta Ruban is aged first in bourbon casks for smooth, fruity notes. We then finish this single malt whisky in ruby port casks to create velvety depth.Our Quinta Ruban port cask finish brings chocolate boldness to Glenmorangie's renowned smooth style. Non chill-filtered for additional aroma and mouthfeel, it is savoured all over the world.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

When our friends at the Los Angeles Chapter of Women Who Whiskey invited us to come play with them at Whisky Extravaganza, how could we say no? Chapter President Kim Ohanneson joined our friend Megan Brier for a no holds bard conversation about all things Maker's Mark!--What we drank:Maker's MarkMaker's Mark 46Maker's Mark Cask StrengthMaker's Mark Private Select--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Maker's Mark Website:There's an old joke at the distillery that goes, "If we could make it any faster, we wouldn't." Because at Maker's Mark, it's one bottle at a time. Every time. That's as true today as it was when our founders filled our first bottle. And since then, it's been a widely held belief around here that character isn't made by machine.Soft red winter wheat is the Maker's Mark® flavoring grain and star of its mash bill. In a day when distiller's rye – which can have an unwanted bite – was the go-to grain for whisky makers, Bill Samuels, Sr., set out for a flavor that would let his new bourbon stand out in the crowd. After some trial and error, he discovered exactly what he was thirsting for.The limestone shelf where the distillery is located is key to crafting the unique taste of Maker's Mark – the only distillery with its own water source and watershed. Kentucky limestone filters out iron from water, which is unpleasant in bourbon. The pure calcium- and magnesium-rich water surrounding the distillery makes better drinking water and a better sour mash in which yeast can flourish.Sometimes the best, freshest ingredient available is an heirloom yeast strain that's more than 150 years old. In fact, this highly guarded microorganism has been passed down to every bottle of Maker's Mark ever produced. Would it have been easier to switch to cheaper stock yeast when everyone else was? Sure. But, it wouldn't be better. And, it wouldn't be Maker's Mark.The yeast ferments in tanks that are original to the old Burks Distillery that predates Maker's Mark. They're made from cypress planks more than 100 years old. Hard to source these days, cypress is ideal because it has no effect on the flavor of Maker's Mark.Our double-barrel distillation stills:In addition to being stunning to look at, these gleaming copper stills are key to our double-distillation process, which removes impurities for a more refined sipping whisky. As demand grew, our friends at Vendome Copper & Brass Works fabricated and helped us install an exact replica of our original still, creating this cool mirror illusion in our stillhouse and ensuring every drop of Maker's is still made the same way as Bill intended.The perfect degree of char:It takes just 40 seconds of fire to achieve Maker's Mark customary number-three char. The process of firing barrels opens pores in the staves and caramelizes the natural wood sugars. This helps give Maker's Mark those pleasant vanilla notes. But before the firing can happen, the cooperage (or barrel-building company) must "season" the new American white oak used for our barrels outdoors for nine months, including summer. This helps remove the bitter tannins in the wood that would otherwise go into the bourbon.Barrel rotation by hand:We rotate our 525-pound barrels by hand to ensure proper exposure to the different temperatures around the rackhouse. This adds consistency from barrel to barrel while setting us apart from distillers who abandoned the practice long ago. Barrels spend a minimum of three hot Kentucky summers in the top of the rackhouse where the whisky expands through the wood, gaining color and flavor. Our tasting panel determines when the whisky is ready to move to a cooler section, keeping it from maturing too quickly.makersmark.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Master Distiller from The Glenlivet, Alan Winchester, joins Pedro in the Whiskey Society at Seven Grand in Downtown Los Angeles (and yes, it's as good as their whisky!)--What we drank:The Glenlivet 12The Glenlivet NaduraThe Glenlivet 14The Glenlivet 15The Glenlivet 18The Glenlivet Enigma--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From The Glenlivet website:1822: The BeginningThe remote and isolated Livet valley made it ideal for illicit distillation. This is where our founder George Smith learned his craft. Hidden away from the Customs Officers and soldiers amongst the hills and abundant springs, George had time to distil slowly making a whisky that would soon become world renowned. In August 1822, King George IV arrived in Scotland for a state visit and asked to try a drop of the infamous Glenlivet whisky. An illegal dram it was, but even that didn't stop the King.1824: The smuggler of smugglersTwo years later and after a change in legislation, George saw his window of opportunity and rode to Elgin to get his licence to become the first legal distiller in the parish of Glenlivet. This didn't go down well with the illicit distillers around him and he was told he would burn along with his distillery. In a bid to protect himself from these sinister smugglers, he carried a pair of flintlock pistols with him at all times, making it clear he wasn't afraid to use them. His courage set the foundation for our whisky today. 1839: The Whisky BusinessBy the late ‘30's, The Glenlivet distillery was producing more than 200 gallons a week. This expansion meant our founder would soon need more employees. A few years later, Andrew Ushers & Sons of Edinburgh joined as sales agents, helping spread the word of the whisky.1852: The Rare Old GlenlivetOur reputation spread beyond the green hills of Scotland to the Smoky skies of London. When Charles Dickens wrote to his friend urging him to try the "rare old Glenlivet", he was recommending a single malt that went beyond his great expectations.1871: The Story ContinuesWith the passing of George Smith on November 27, the job of continuing his life's work fell to his youngest son, John Gordon Smith. He had been away training for a career in law but on the death of his father, he returned to pick up the reins of the business.1884: The IndentureWith other competitors desperate to take the name ‘Glenlivet' for themselves to capitalise of our notoriety, John found the solution in a small but powerful three-letter word. He fought hard for the rights and in 1884 we became the one and only The Glenlivet.1921: The CaptainWhen John's second great-nephew Captain Bill Smith Grant took over the distillery in 1921, he was met by two challenges: The Great Depression and Prohibition in the USA. However, as a decorated war hero from World War One, Captain Bill rose to meet these challenges head on. Even though production dropped during these tough years, the distillery emerged in a great position in the US market after the repeal of Prohibition.1933: The Train Pulls InAs Prohibition came to an end, Americans came forward; thirstier than ever for fine Single Malts. Thanks to Captain Bill's perseverance through the depression, we were in the perfect place to serve them a dram. One of our first major customers was the Pullman Train Company, who began serving miniature bottles on their routes, helping to spread our fine whisky across the continent.1950: The Most Popular WhiskyThanks to trains, planes, and automobiles, the middle of the century saw The Glenlivet account for half of the Scottish malt whisky sold in the US. Thanks to new jet-setters of the 50's, word soon spread to all corners of the world.2010: The New CenturyThe second turn of the century saw another vast expansion of our distillery, this time by our current Master Distiller, Alan Winchester. Having spent 40 years honing his craft, Alan is just the man to ensure the spirit of our founder lives on.2015: The InnovatorAlmost 200 years since our distillery doors opened, we crafted something new to celebrate: The Glenlivet Founders Reserve. Created by Master Distiller Alan Winchester, this fine liquid captures the distinct, smooth, fruity taste that George Smith first envisioned in 1824, and went on to be amass highest sales volume of any new Scotch product launched in the last five years (IWSR, 2016).Today: The GlenlivetTo this day we continue George Smith's vision to break traditions, set new standards and move things forward; selecting exceptional unique casks, finishes and liquids and delivering unique serves and cocktails to open up the world of single malt to all. --Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Angel Saenz joins Pedro in the Mezcal Collective at Las Perlas in Downtown Los Angeles to launch Mezcal El Samaritano, the first mezcal from BebanMez Imports.What we drank:Mezcal El Samaritano EspadinMezcal El Samaritano EnsambleMezcal El Samaritano TobaláMezcal El Samaritano Mexicano--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Mezcal El Samaritano website:During the elaboration process, only the best agave plants from Santiago Matatlan are selected then baked in a conical oven lined with river stones. The grinding is realized in a Chilean style mill, while fermentation takes place in wooden barrels with copper wiring for double distillation. This carefully crafted process is what assures Mezcal Artesanal El Samaritano as a unique drink for the most demanding palates. HARVESTThe best agave plants are found in Oaxaca. Once the agave is ready, the spines are cut off, leaving only the heart, known as the Piña.AGAVE ROASTING PITRoasting of the piñas takes place in a conical oven lined with river stones. Mesquite wood is used to create a fire under the stones. When the stones are red-hot, the piñas are placed in the pit. After it is covered with bagasse, straw mats, it's then piled with dirt and left to roast for four days.GRINDThe roasted agave is then crushed in a special grinding mill with a stone wheel pulled by a horse known as a Tahona. While, the horse pulls the wheel, a person uses a pitchfork to move the agave.FERMENTATIONAfter the agave is crushed, it is placed in wooden barrels to ferment for four to eight days. DISTILLATIONThe distillation process takes place in a Copper Alembic Still and goes through double distillation, some mezcal three.samaritanomezcal.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

For fans of Rye Whiskey, the only name more synonymous with the style than Whistle Pig is the man who made it, Dave Pickerell. Sadly, we lost Dave back in November of 2018 and, while this isn't Whistle Pig's first appearance in the Spirit Guide Society, it's the first since Dave's passing. Pedro is joined by Whistle Pig Ambassador Blaine Adams to honor Dave in the best way that we know how, by drinking his whiskey.--What we drank:Whistle Pig 10 YearWhistle Pig 15 YearWhistle Pig Old World Cask Finish RyeWhistle Pig Boss Hogg V--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Whistle Pig website:WhistlePig began when we purchased our farm in 2007. After a few years of deep consideration and personal reflection we committed ourselves to crafting the world's finest and most interesting Rye Whiskeys. With help from Master Distiller Dave Pickerell, we discovered and purchased an incredible stock of 10 year old blending Whiskey in Canada that was being profoundly misused. That initial stock, for which we are forever grateful, is what kicked off our grand adventure.With every step of the Whiskey making process we ask ourselves 3 questions:“How was this done in the past?”“Have we learned anything since then that can make this better?”“Is there another way to do this that's worth exploring?”More often than not the answer is there's always something worth exploring. We know the path forward isn't always a straight line. So we push ourselves to innovate and we're reassured by our mistakes. They're what keep us great.Our commitment to authentic experience doesn't end when the bottle is capped: while we are growing, harvesting, barreling, and bottling our favorite grain, the animals are also being fruitful and multiplying. Kunekune pigs, sheep, goats, bees and horses call our farm home. Not to mention the 20 acres of maple trees we tap for syrup. Embracing more than 500 acres, we think our farm is the perfect place to experiment and provides us with ample access to the highest quality ingredients.Rye is a bratty grain. It's difficult and like a great Bordeaux takes many years to truly reach its potential. Fortunately for us we have a significant inventory of exceptionally aged Rye Whiskeys. But age isn't everything. We challenge ourselves to see if we can take this great Whiskey and make it truly exceptional. That's how our obsession with finishing started.We scoured the globe to find some of the most unique and interesting casks available and even developed our own cask using oak straight from our farm. We painfully surrendered some of our Whiskey to rest in these casks and then proceeded with the hardest part of our jobs. We waited.The results were mixed. Some finishes failed or added nothing. But many introduced new levels of complexity and depth to the Rye. Our 12 Year Old World Cask Finish Rye was the first line of finished Rye Whiskeys released, originally as 3 separate finished Ryes: Sauternes, Madeira, Port. And now The Boss Hog features a new favorite finish with each release.The wood innovation we are proudest of is our Vermont Oak Barrels made from trees harvested directly from our farm and the surrounding area. Vermont is about as far north as oak trees can grow. The shorter growing seasons leads to oak trees with more growth rings. When aging Whiskey encounters a growth ring in a barrel it imparts flavor, so our Vermont Oak barrels, with custom chars & toasts designed by Dave Pickerell, bring tremendous depth and complexities to our Ryes.WhistlePig 15 year is finished in these Vermont Oak Barrels for 1 to 3 years, and all of the Whiskeys coming out of our distillery go directly in to VT oak. The first of these estate-distilled whiskeys can be found in our FarmStock Rye series.After the relase of our 12 Year Old World Cask Finish Ryes we decided that no one finish was quite perfect. We wondered if we could take Aristotles advice and make the whole be greater than the sum its parts. Thus began our dedication to blending.Under the leadership of Chief Blender Pete Lynch and Master Distiller Dave Pickerell our first experiment with blending involved crowdsourcing input from bartenders all across the United States to create the final recipe for what is now WhistlePig 12 Year Old World Cask Finish Rye.FarmStock offered our next opportunity to master blending, finding a way to marry the untamed contours and boldness of our Estate Whiskey, which only youth can provide, with the richness and splendor of some of our special reserves.Located in a 150-year-old renovated dairy barn, WhistlePig's distillery is the culmination of five diligent years. Opened in 2015, we distill 7 days a week in our unique copper pot still designed by world-renowned Master Distiller Dave Pickerell.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Stephanie & Bambino are filling for Pedro this week as our guest and friend, Vini Mauger, joins us with a flight of Maestro Dobel!--What we drank:Maestro Dobel Silver/BlancoMaestro Dobel ReposadoMaestro Dobel AnejoMaestro Dobel DiamanteMaestro Dobel Humito Smoked Silver Tequila--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From The Maestro Dobel website:We are 11th Generation master tequila makers with a deep respect for craft and connoisseurship. We are immersed in tradition, but ignited by rebellion.WE'RE REDEFINING WHAT IT MEANS TO BE REFINED. TEQUILA 100% DE AGAVE.SINGLE ESTATE BLENDS PRODUCED IN SMALL BATCHESDOUBLE DISTILLED for unique character and a smoother taste. Every step of the process is strictly supervised by our Maestro Tequilero – from the seeding and harvesting of the agave to the approval and labeling of each bottle with the signature of the Maestro.WE BELIEVE YOU'VE GOT TO MASTER The rules before you can break them.SLAM CONVENTION. SIP DOBEL.~maestrodobel.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

What we drank:Angel's Envy Port Finished BourbonAngel's Envy RyeAngel's Envy Cask Strength--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Angel's Envy website:IN THE BEGINNING,Angel's Envy was an idea between father and son.Eventually, a grandson became involved. Our small family brand began to grow. During those early days, we never anticipated just how much growth we'd see.TODAY,Angel's Envy is a hand crafted, small batch whiskey produced by Louisville Distilling Company, a subsidiary of Bacardi Limited.WHEN LINCOLN CAME OUT OF RETIREMENT TO CREATE ANGEL'S ENVY,it was to collaborate with his son, Wes, on a bourbon finished in Port barrels. He'd had the idea for years, but had never had the chance to explore it previously. It was just as important to Lincoln to be creating a new type of whiskey as it was to be building something with his family. Wes's son Kyle eventually joined his family to help with the fledgling brand, and to learn side by side with his grandfather.ROOTED in 200 YEARSof bourbon heritage, we create hand-finished spirits that aren't afraid to improve on the classic tradition. Inspired by legendary Master Distiller Lincoln Henderson's lifetime spent crafting fine spirits, Angel's Envy is our masterpiece. The 5% of spirit lost each year during barrel aging is called the “Angel's Share.” After tasting our finished whiskey, Lincoln joked that we'd finally gotten a better deal than the angels.And so Angel's Envy was born.angelsenvy.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

David Matthews began his 2nd career in the South of France as a Hazelnut Farmer (his first career was Investment Banking, but we don't have to get into that.) Today, as the Head Distiller of Woody Creek, he lives in Basalt, Colorado making the spirits we're talk about today! He joins Pedro in the Whiskey Society to chat about their line.--What we drank:Woody Creek Straight RyeWoody Creek Straight BourbonWoody Creek Cask Strength Bourbon Single BarrelWoody Creek Bloody Butcher--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Woody Creek Website:When we founded Woody Creek Distillers, we knew we wanted to make nothing but the finest craft spirits, each with a unique taste and character that was true to the origins of that spirit.It's a standard we hold ourselves to every day. It's why we grow and harvest some of our ingredients ourselves, like the potatoes for our premium vodka. It's why we only source our grains from trusted Colorado farms, like the rye in our 100% rye mash whiskeyWe distill every spirit we make in our own custom Carl stills. We never use neutral grain spirits, or blend with base spirits from other distillers. So you can rest assured that every bottle produced by Woody Creek Distillers will be truly handcrafted to the highest standards.Where we make it is as important as how we make it.We know that growing and sourcing our produce locally, not only makes for the best ingredients, it's also good for the environment. We are dedicated to protecting and enhancing the natural resources of Woody Creek. Our distillery is a low-emissions facility, using the most efficient distillation technology available. The waste from our raw products goes back to the Scanlan family farm in Woody Creek as compost, or to local ranches as livestock feed.~woodycreekdistillers.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Michter's is a brand that's rich in both flavor AND history. The story of this line dates back all the way to 1753 when it was known as Shenk's Whiskey; Louis Foreman would later purchase the brand and rename it after his two sons, Michael and Peter.We were incredibly lucky to have the current brains behind the operation, Master Distiller Dan McKee, come all the way from Kentucky to join us on this podcast. Please enjoy this very special episode featuring a very special whiskey.--What we drank:Michter's American WhiskeyMichter's Kentucky Straight Bourbon WhiskeyMichter's Kentucky Straight Rye WhiskeyMichter's Barrel Strength Kentucky Rye Whiskey (Single Barrel)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From The Michter's website:Born and bred in Indiana, Michter's Master Distiller Dan McKee moved to Kentucky to pursue his dream of making whiskey. He began his career in the bourbon industry as a Distillery Operator at Jim Beam Distillery in Clermont, Kentucky. After two years of hands-on experience making some of the industry's leading bourbons and ryes, he was promoted to Distillery Supervisor at Booker Noe Distillery, where he worked for seven years. At that distillery, Dan reported to Pam Heilmann and gained valuable experience in all aspects of whiskey distilling. After being brought to Michter's Distillery by Ms. Heilmann, he played an integral role in assisting with the construction of the company's new Shively Distillery, and along with Ms. Heilmann and Andrea Wilson he built the company's current production team. Dan has continued to expand the company's operations with his work to bring Michter's Fort Nelson distillery online with its legendary pot stills and cypress wood fermenters from the original Michter's Pennsylvania operation. With his expertise in grain, Dan has played a key role in working with our local farmers to coordinate the planting schedules on Michter's 145-acre parcel in Springfield, Kentucky. Having graduated from Indiana Wesleyan University, Dan serves as Michter's technical representative on the Kentucky Distillers' Association.LegacyMichter's is proud to honor a historical legacy tracing back to the founding of America's first whiskey company in 1753.The Early Years: Revolutionary Rye in Schaefferstown, PennsylvaniaOriginally known as Shenk's and later as Bomberger's, the whiskey company which ultimately became known as Michter's was founded by John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753. In its earliest days, Shenk's produced whiskey from rye grain, a favorite local crop in the Pennsylvania Blue Mountain Valley where the distillery was located.According to Pennsylvania historical lore, commemorated by the Lebanon Valley Coin Club in 1978, this particular rye whiskey was so valued that when the Revolutionary War broke out, General George Washington visited the distillery and purchased whiskey to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. Over 200 years later the Michter's Pennsylvania management would say Michter's was "the whiskey that warmed the American Revolution."In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger purchased the distillery and it became known for many decades as Bomberger's.Midlife Crises of the Twentieth Century: From Prohibition to BankruptcyThe passage of Prohibition in 1919 forced the distillery, along with other American spirits producers, to shut its doors to the public. Although the distillery did reopen after the repeal of Prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position. During the 1950s, Lou Forman, one of the distillery's then-owners, created the modern Michter's brand name by combining portions of his sons' names - Michael and Peter.In 1989, with the entire American whiskey industry suffering a prolonged downturn, Michter's then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in disrepair and the Michter's name - seemingly - lost to history... were it not for a fortuitous connection to two whiskey lovers with an abiding admiration for the old Michter's legacy and quality.Restoring a Legend: Honoring Michter's Legacy with a Resurgence in KentuckyIn the 1990s, Joseph J. Magliocco and his consultant and mentor Richard "Dick" Newman teamed up to resurrect Michter's. Magliocco, who entered the wine and spirits industry after attending Yale College and graduating from Harvard Law School, was intimately familiar with Michter's through his college days of imbibing, bartending, and selling Michter's.Newman meanwhile, had followed up his service in the US Marine Corps (for which he earned a Purple Heart) with an illustrious career in the whiskey business, eventually running Old Grand-Dad, Old Crow, and Old Taylor for National Distillers before becoming President and CEO of Austin Nichols, the distiller of Wild Turkey.Magliocco and Newman began with a simple strategy - to honor the Michter's legacy by producing the best whiskey possible, cost be damned! After filing for the unused and abandoned Michter's trademark, they made their first major strategic decision: to resurrect Michter's in Kentucky, in the heart of the modern American whiskey industry, to ensure access to the best whiskey talent and resources available.Modern-Day Michter's: Offering the Greatest American WhiskeyToday, Michter's has three locations in Kentucky - a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 145 acres of farm land in Springfield.~michters.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

While we're sure you can make many puns about their name, The Exceptional Whiskey is nothing to scoff at. This blended whiskey is birthed from the minds of some of the most prolific spirit importers of our time; every expression is made by people who truly love whisk(e)y.Don Suttcliff, co-founder of the brand, joins Pedro in Bar Jackalope to talk about the brand.--What we drank:The Exceptional GrainThe Exceptional MaltThe Exceptional Blend--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From their website:A series of significant small batch Scotch Whiskies created by Don Sutcliffe, managing director of Craft Distillers and 35-year veteran of distilled spirits marketing, in collaboration with Willie Phillips, for 23 years managing director of The Macallan.While others blend to produce year-in, year-out consistency, each edition of The Exceptional will offer a Whisky that is authentically individual, selected from several different distilleries, each barrel chosen for its distinctive & memorable characteristics; every release will be possessed of its own qualitative and stylistic distinction.The inaugural release, autumn 2013, was The Exceptional Grain. The Exception Malt was released in June of 2015; the Exceptional Blend will arrive in late 2015.The Exceptional GrainA blend of remarkable aged grain whiskies, including a barrel of 30-year-old from the Carsebridge Distillery, long since closed. Blended by Willie Phillips, formerly of The Macallan; finished in first-fill sherry casks. Subtle, elegant, authentically individual, with great structure. (750ML/43%abv)The Exceptional MaltComplex and balanced blend of whiskies from Glenfarclas, Ben Nevis, Alt-á-Bhainne, Auchroisk, Clenallachie, Westport, Speyside, and a 30-year-old Macallan, finished in first-fill Oloroso sherry casks. (750ML /43% abv.)The Exceptional BlendMature grain whiskey from North British, Strathclyde, and Cameron Bridge distilleries blended with selected barrels of aged, malt whisky from 11 distilleries, including a 30-year-old Macallan. Deep and layered complexity. Superb whisky. (750ML/43%abv)~ https://craftdistillers.com/trade-info/the-exceptional-info/--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

In the mood for Haitian rum? Perhaps one aged in Limousine Oak? Pedro, Erbin and Shaggy have you covered! One Rhum Barbancourt (pronounced Bah•Ben•Cooh) podcast coming right up!--What We Drank:Rhum Barbancourt 3-Star (aged 4 years)Rhum Barbancourt 5-Star (aged 8 years)Rhum Barbancourt Estate Reserve (aged 15 years)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From Wikipedia:The family business began on March 18, 1862, producing rum directly from sugar cane juice. Dupré Barbancourt, a Frenchman from the cognac-producing region of Charente emigrated to Haiti, and founded his company at the end of 1862. After learning how to make rum in December of that year, he soon began selling it for HTG 1.50 (USD $0.30) per gallon.[3]When Dupré Barbancourt died the company passed to his wife Nathalie Gardère, who managed it with the help of her nephew, Paul Gardère. When she died, Paul then directed the company's destiny until his death in 1946, when his son Jean Gardère took up the baton, furthering the family tradition until 1990. When Jean passed, Thierry Gardère took over, becoming the fourth generation of the Gardère family to lead the company. Upon the death of Thierry Gardère on March 1, 2017, Delphine Gardère succeeded to her father as CEO of Barbancourt.During the 2010 Haitian earthquake, two workers died, about 86 lost their houses, many aging barrels were destroyed, halting the rum production,[4] and rum supply and prices were affected. By May 2010 however, production had already resumed.[5]In 1949, the company relocated to the heart of the sugar cane fields of the Domaine Barbancourt in the plaine du Cul-de-Sac region. By 1952, the successful company ramped up production, transforming itself from what once was a cottage industry into a major producer of quality rum. The rum is double distilled, using a process similar to that used to produce cognac.Barbancourt is made directly from sugar cane juice rather than the sugar cane by-product molasses. This is similar to the rhum agricole of Martinique, which is strictly controlled by law. Fermenting fresh sugar cane juice provides a more flavorful product.[2]Barbancourt's products are highly regarded and have won many world competitions with excellent reviews from rum connoisseurs. The original Réserve du Domaine is aged 15 years, and each bottle previously had a unique serial number—however the labels have changed recently and this is no longer the case. Other popular products include the 5 Star Réserve Spéciale aged for eight years, the 3 Star rhum aged four years and a clear, white rhum, all made from fresh sugar cane juice.Barbancourt's rums are marketed in 20 countries, namely the Caribbean, the United States, France, and Italy. Barbancourt is among Haiti's best known companies internationally.~en.wikipedia.org/wiki/Rhum_Barbancourt--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

This podcast has been seven years in the making! Pedro first met our guest, Christian Krogstad, when Westward Distillery was first opening. It was then that Pedro was invited to Oregon, where he helped distill a barrel for the brand. That barrel, now known as the Westward American Two Malt, JUST came to maturation and we were lucky enough to launch it on this podcast! Enjoy it!--What we drank:Westward American Single MaltWestward Oregon Stout CaskWestward American Two Malt--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Westward Website:House Spirits Distillery, in the heart of Portland, Oregon, is an invitation to explore the tradition and the future of American craft distilling. Every day, through our oversized tasting room window or on a distillery tour, our guests witness the transformation of grain and natural botanicals into some of the world's most admired spirits. A leader of Portland's world-renowned maker community, we are a real distillery, where real people put their heart, soul, and artistry into crafting products that delight and inspire.We believe in distilling's equivalent to “minimalist cooking,” and we prefer to make our spirits from scratch. We craft each of our award-winning products with an intense and passionate pursuit of perfection, using the best natural ingredients, treating them with care, and allowing them to express their unique character.Our distillery tasting room is open daily from 12pm to 7pm Sunday through Thursday and 12pm to 8pm Friday & Saturday. Join us for a tour of the brewery and distillery, whiskey flights and cocktails.Make time to visit our distillery! Our in depth distillery tour gives you a look at the complete production process from bringing in grain, transforming that grain into beer, and a close look at how the distillation and aging process works.~westwardwhiskey.com

Some people have said that there isn't enough Japanese whisky stock to keep up with customer demand; those people have clearly never heard of Kaiyō. Our guest, Greg Mayer, has made it very clear that this Oceanic Matured brand will be here for years to come. We should warn you though, you should be prepared to fall in love with it!--What we drank:Kaiyō SingleKaiyō SignatureKaiyō Cask StrengthKaiyō PeatedKaiyō Sheri--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Kaiyō website:Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak's delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing our casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan.This whisky is matured in the finest Mizunara oak casks. Our pioneering research into the effect of wood selection on whisky maturation has led to the development of bespoke barrels, crafted from slow growth, air-seasoned wood from hand-selected trees. These casks are handmade due to Mizunara oaks delicate wood grain. This spirit is gently matured in traditional style for many years before it embarks on its unique sea voyage.Mizunara oak casks are the most expensive casks in the world.The use of mizunara oak for whisky barrels was not what one would declare serendipitous, at least not in its early years. During World War II, Japan, like several other countries, was unable to receive imported goods, making the delivery of European or American oak barrels for whisky maturation impossible. Though it was not a priority to produce whisky, the demand for it increased greatly during this time period and became the primary drink consumed by the Japanese army. With this, Japanese coopers and whisky makers sought a domestic alternative to mature whisky in and found it in Japanese oak, more popularly identified as mizunara oak, which had been used in the craftsmanship of exclusive, luxury furniture.Mizunara oak for casks however, did not come without its own difficulties and obstacles. Time and supply was a great factor as a Japanese oak tree has to be at least 200 years old before it is a proper size to create a cask; a tree of this size and age was indeed a rare commodity. The shape of the tree also proved a hindrance as the oak trees do not grow straight but rather with a fluid curvature. Japanese oaks also possess less tyloses and more knots than European or American oaks increasing the difficulty to cooper watertight. As the oak is soft and thereby more difficult to shape, it is obviously more susceptible to leakage and prone to damage. The vulnerability to leaking is further aggravated by the naturally high moisture content Japanese oak has in comparison to its other oak cousins. Its name speaks for its incredible permeability: mizu, meaning water and nara, meaning oak, and hence added to the Japanese coopers and whisky creators' lack of enthusiasm in the Japanese oak.Manufacturing the mizunara oak casks were not the only dilemma whisky makers faced; with whiskies being aged only a few years during the war time period, the flavor mizunara oak casks infused into the whisky provided a rather unwelcome surprise to whisky drinkers – an explosion of an intense, overbearing woodiness onto the palate. As a result, Japanese oak was snubbed and deemed substandard to American and European white oaks until further studies were done of longer maturation and finishing. Mizunara Oak is now regarded as the finest vessel to mature whisky.WHY IS MIZUNARA OAK DIFFERENTWhat makes mizunara oak distinct from European oak and White oak? For one, it enjoys a unique sweet and spicy flavor profile which can be attributed to the oak lactones ratio and high level of vanilla. Aromas evoked from the mizunara oak are kara, a type of oriental incense, sandalwood, and coconut.Research studies have shown that mizunara matured whisky contain more lactones (parts per million) than whiskies matured in either European oak or White oak. An even more riveting discovery was the prevalence of “trans-oak” lactones in Mizunara whisky. This was a remarkable find as it was thought that “cis-oak” lactones can possess a smell up to ten times stronger than “trans-oak” lactones.Time was a crucial ingredient previously omitted in mizunara oak matured whiskies making another distinction from European and White oak. Many suggest that a whisky needs to mature in order to truly experience the infusion of mizunara oak's distinct flavors and aromas.It is perhaps a bit of Mother Nature's work and serendipity that the mysterious spirit and character of mizunara oak was exposed. Today it is not only appreciated but revered and valued for its rarity and luxuriousness.kaiyowhisky.net--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Mezcal Vago's founder, Judah Kuper, joins Pedro at Las Perlas to basically just nerd out about mezcal for an hour (and we love it!) He chats about the family business he started, where he sources his mezcal from, and how he's working on expanding the spirit for both his business and the palenques he works with.--What we drank:Mezcal Vago Espadin AquilinoMezcal Vago EloteMezcal Vago MadrecuixeMezcal Vago Ensamble En BarroMezcal Vago Tobala En Barro--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/spiritguidesociety--From Mezcal Valo's Website:Each of our unique mezcals is naturally made in a traditional palenque with no additives. On the front label of each of our bottles, all the information is there about who made it, what pueblo, what agave, details in the process, size of batch and more.This is connoisseur mezcal. We aim to empower both the master craftsmen with a celebration of his art, and also the consumer by giving them the knowledge they need to find a great mezcal. All of our mezcals are joven (young) and clear, exactly as our mezcaleros have been crafting them for generations.Every great discovery begins as a quest for the simplest of things.The start of my journey, a journey that would carry me deep into the culture, tradition and mystique of the most remote corners of Mexico, a journey that would help me find paradise, get me beat up, find me a wife and bring some of the finest mezcals to the rest of the world – came one morning fifteen years ago, when I was just trying to find some breakfast.My buddy Dylan and I were in Oaxaca looking for a taqueria local -- something a little bit hidden, unknown, maybe even a little bit dirty. As we crossed the zocalo and ducked down a narrow privada, we were overrun by a parade of young Oaxacaños who had just graduated from trade school and were celebrating with banners, fireworks and -- this is the scary part -- gasoline cans.The fifty or so graduates grabbed us, pulled us into the street, circled us and shoved at us … the gasoline cans! They chanted, “Toma! Toma! Toma!” They wanted us to drink? Gasoline?With nothing to do but acquiesce to that kind of peer pressure, we raised those gasoline containers high and drank. What hit my lips was so smoky and powerful that, momentarily, I thought it might actually be gasoline. In fact, it was my first taste of mezcal.I was used to tequila, with its mild flavor and lower alcohol content. Mezcal was different. Mezcal was like a slap to the face from a beautiful woman -- sure it hurts a little, but you savor the sting. Because you know she wouldn't hit you if she didn't care.That first encounter with mezcal, like so many after it, fueled an adventure like nothing else can … except maybe gasoline itself. As we were swept away with the party and washed through the streets of Oaxaca, stopping every short while to drink the powerful potion those gas cans held, and as one poor soul vending whole, raw, plucked chickens from the back of his bicycle was caught in the middle of the band of wild, drunk graduates who started the world's only raw chicken fight, and as I learned that a pollo missile hurled twenty meters packs quite a thump, and as we, not really hard drinkers, drank mezcal shot after mezcal shot before breakfast, I grew accustomed (drunk) to the flavor, and I enjoyed it as much as a young, naïve American man could at nine in the morning before breakfast.When I awoke late that afternoon in my cot, dazed and confused, and saw Dylan sound asleep on the cold tile floor with a smile curling the corners of his mouth so that you might have mistook that dirty, mosaicked tile floor for a plush bed, I didn't know that that day would eventually bring us to where we are now, sharing the wonders of mezcal with you. Today we share mezcal one sip at a time in beautiful bottles, not chugging from a gas can!But somehow that day I knew my life would never be the same.That day I fell in love with Oaxaca. I spent many years exploring its remote beaches, looking for hidden waves and uncompromised culture. Luck and vague stories brought me to a wild island west of Puerto Escondido, where I found an unbelievable wave and a quiet town of 300 mostly Afro-Mexicanos, with full-on island aloha. Surfing uncrowded, barreling waves and feasting on fish, I knew I had finally found my version of paradise.Dylan and I opened a little beachside bar. Then luck struck -- in the guise of an ear infection. In the little rural health clinic, while sitting in the waiting room, feeling so much pain I was hoping to have my ear removed, out walked the nurse and instantly my ear pain faded, only to be replaced by a powerful heartache. The nurse was the loveliest woman I had ever seen. From that first instant I saw her, I knew that she would be the mother of my children.To make that dream come true, I need courage. Lots of courage. It took all my courage to wait for her to finish work every day so we could walk hand in hand on the beach until dark. It took all my courage to pretend to be an English teacher - with the nurse as my first pupil. It took a little mezcal -- exactly four shots -- to give me the courage to absorb the news that she was already engaged to be married, to a man who lived in the provincial capital. (I may have puked those four shots back up.)But ... el amor es todo … and I spent the next six months courting her like we were living in the Victorian era. That's how everything works in rural Mexico -- slow, well-considered, and proper. But worth doing.And I was learning to love mezcal. All the more so because the family of Valentina -- that was her enchanting name -- manufactured that lovely clear elixir in the hills above her town, in the heart of mezcal country.I was absolutely blown away by the quality of mezcal that Valentina's father was producing. For more generations than they can remember, going back 500 years, they have been making mezcal. I bought many liters and sold them on the beach in my bar. I eventually learned more and more about the craft. I traveled all over Oaxaca searching out lost and hidden palenques. I tried mezcals from many different mezcaleros comprised of different magueys and made with wildly varying techniques. I built up my collection, my knowledge and my palate. I learned that though high in alcohol content, when made just so, mezcal could be so smooth. It could be savored sip by sip, on its own, no need for a shot or mixed in a cocktail. I realized nothing is on par with mezcal as far as subtlety of flavor and variety of tasting note.Finally, one sweltering afternoon, fate found me. Doom found me. As the crowd watching the cockfight going on in front of the clinic dispersed, the man Valentina was supposed to marry marched up. We were two roosters. Our spurs came out.He had arrived unexpectedly from the capital. And I don't think he liked being told in faltering Spanish by a gringo in a cowboy hat that Valentina wasn't his anymore -- but not to worry, that there are plenty of fish in the sea. With the testosterone still hanging heavy in the air from the pelea de gallos, the remaining bystanders could sense the inevitable.I'm a lover, not a fighter, but I did what I could. I did not back down. I had romanced his girl. He had come for revenge. I let him use my face as a heavy bag, so he could go home to his friends saying he beat me up. I'm pretty sure he hurt his fist on my face. He belted me in the head until la policia showed up. They permanently expelled him from the island.Slowly but surely, the wounds healed. Valentina is a nurse, after all. And I won her love.But I was terrified of asking her father, Aquilino, for her hand in marriage. Her stories of a strict, intimidating, gun-owning father did not quell my fears.One hot, dry, late-summer day, I made the long trek up into the mountains, through the cactus forests, through the dry arroyos and finally waded across the river to her ranch with my plan of asking for her hand.When the moment of truth came, mortified, Valentina was rendered speechless. I was left to my own devices, with my poor vocabulary. We walked to the bodega where Aquilino poured us jicaras of mezcal from his special reserve, surely with a glint of anticipation and enjoyment in his eye that I did not catch as I was so preoccupied with my imminent speech. Nearly ready to start, I took a sip of mezcal for courage. I was absolutely bowled over by the power of it, gasping for air as my throat closed. This was no ordinary mezcal but the alta, the very first part of the liquid that comes out of the still. Around 130 to 140 proof, it takes some getting used to.I was feeling less than manly, but when I recovered, I bucked up, sung my tail of love and our prophetic plans for the future.I really thought he might shoot me.He listened quietly to all I had to say and in the end, replied simply, “you are adults, I trust your decisions and I am here for you as family.”We picked out a fat goat, marinated it with chilies, onions, garlic, oregano and avocado leaves, roasted it underground and commenced the celebration. It was one to remember.As I became part of her family, witness to their mastery in crafting mezcal, I knew the time had come to share these beautiful mezcals with the world.With my old friend Dylan, we formed Vago, a company that exports Oaxaca's finest, most undiscovered mezcals. We will feature many different mezcals and always have something new and different. Mezcal, like wine, varies with each batch. Much of the mezcal will come from my father in law, such as our Espadin and the Elote, but others, such as our Tobala and Madre Cuixe, found hard-fought on this epic journey, will come from other remote towns, from master mezcaleros whose mezcals must be shared with the world.Each of our mezcals is unique and on the front label of each of our bottles, all the info is there about who made it, what pueblo, what agave, details in the process, size of batch and more. This is connoisseur mezcal. We aim to empower both the master craftsmen with a celebration of his art, and also the consumer by giving them the knowledge they need to find a great mezcal. All of our mezcals are joven and clear. Aquilino and his peers taught me that all mezcal should only be drunk this way. Storing or aging mezcal in wood should be avoided, as it chemically alters the mezcal adding flavors that should not, and traditionally were not there.At Vago, we believe in walking away from the beaten path, losing ourselves in the hills, and searching out the extraordinary. We seek out small batch mezcaleros, who for generations have been perfecting their craft deep in the mountains of Southern Oaxaca.As you enjoy this drink, I want you to savor the taste, the texture, and the kick. I want you to forget how far I've come to bring it to the rest of the world. I want you to focus on the flavors.I won't forget. I've got the scars. I've got the wife. And now, we've got a daughter -- Ami.But you've got the mezcal. From my new family to yours. Dust off a bottle, and drink it in.Judah Emanuel KuperCo-FounderMezcal Vagomezcalvago.com

In honor of Jamaican Independence Day, Pedro is joined by Caña's Rum Bar's own Shaggy to talk about three hogo style, "funky" rums from Jamaica!--What we drank:The Funk (yes, that's really what it's called)Two James' Doctor Bird's RumPlantation Xaymaca Rum--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/spiritguidesociety--Doctor Bird RumBecause of our belief in the importance of local agriculture and the fact that sugar cane isn't readily available in Michigan, we decided to take our Rum project to the Caribbean, and the “Land of Wood and Water”. We import several different Jamaican rums and ship them back to our distillery in Detroit where they are artfully blended and aged in special Moscatel barrique. The result is a high esther flavor bomb of incredible length and complexity. The Doctor is most definitely IN!100 Prooftwojames.com--From The Plantation Website about Xamayca:With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary « Rum Funk » : aromas and flavors of black banana and flambéed pineapple, locally called "Hogo," an Anglicization of the French term "Haut Goût" (high taste)."With Xaymaca Special Dry, I wanted to dive into the iconic culture that is unique to Jamaican rum. I wanted to work with these complex flavors of overripe exotic fruits with an almost "animal intensity". We can still find certain white rums with this famous « rum funk ». I think, however, that this great terroir expresses itself perfectly in an aged rum. That is why we are launching Xaymaca Special Dry, which is a tribute to this ancestral culture of rum" explains Alexandre Gabriel, Master Blender and creator of Plantation Rum.The realization of a dreamXaymaca evokes the name given to the island by its first inhabitants, the Arawaks. This nectar is a return to the origins of Jamaican rum, in all its complexity and intensity. With its latest investment in the Caribbean, Plantation now owns a third of the mythical "Long Pond" and "Clarendon" Jamaican distilleries. Thanks to these exceptional production tools, Alexandre Gabriel made his dream of blending a 100% pot still Jamaican rum a reality. "The access to these 2 emblematic distilleries with their retort stills, which look like ancient pachyderms, is the realization of dream. It allowed me to dive into this ancestral tradition and create a rum that I had wanted for a long time."Xaymaca Special Dry is a blend of rums distilled in the old John Dore pot still at Long Pond and the Vendôme at Clarendon. The idea is to boldly assert the powerful and expressive character of these rums.https://www.plantationrum.com