The_Whiskey Shaman

Part 2, we are back with the chapters 11-20. Wowzer this is getting intense. I really hope yall are enjoying this.Whiskey_lore.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Tennessee whiskey boasts a rich history, dating back to the late 18th century when Scottish, Scots-Irish, and Irish immigrants brought their distilling practices to the state, though initially focusing on rye. Whiskey production flourished, and after a period of decline due to prohibition, it saw a revival, with many smaller distillers emerging today. A key element of Tennessee whiskey is the Lincoln County Process, which involves filtering through maple charcoal for a smoother flavor. Early Days and Expansion:Immigrant Origins:As Scottish, Scots-Irish, and Irish immigrants settled in the frontier, they brought with them their traditional distilling practices, primarily using rye. Growing Popularity:Whiskey consumption increased, and many farmers found that converting their corn into whiskey was profitable. Early Distilleries:Tennessee was home to numerous licensed distilleries by the end of the 19th century, with over 700 registered. The Lincoln County Process:The practice of filtering whiskey through maple charcoal, known as the Lincoln County Process, was pioneered as early as 1825 by Alfred Eaton in Lynchburg, Tennessee. Nearest Green and Jack Daniel:Nathan "Nearest" Green, an enslaved distiller, is credited with teaching Jack Daniel the art of whiskey making and the importance of the charcoal filter. Green's expertise, passed down through generations of enslaved people, is now recognized as a crucial element in the creation of Tennessee whiskey. Prohibition and Revival:Statewide Prohibition:.Opens in new tabTennessee experienced both national and statewide prohibition, which nearly wiped out the whiskey industry, with only a few distilleries like Jack Daniel's and George Dickel surviving.The Post-Prohibition Era:.Opens in new tabFollowing the repeal of prohibition, Tennessee saw a resurgence of whiskey production, with Jack Daniel's being the first distillery to reopen.Modern Tennessee Whiskey:.Opens in new tabToday, Tennessee whiskey enjoys a revival, with many smaller distillers emerging and offering tours to visitors. Distinction from Bourbon:The Lincoln County Process:.Opens in new tabTennessee whiskey is distinguished from bourbon by the inclusion of the Lincoln County Process, where whiskey is filtered through maple charcoal before aging, resulting in a smoother flavor profile. Other Distilleries:.Opens in new tabGeorge Dickel is another iconic Tennessee whiskey distillery that also underwent a revival after prohibition. Tennessee has long been a leader in producing distilled spirits. As our nations early founders moved west, they carried with them the craft of whiskey.  Fortunately for Tennessee, the land, water, and climate is nearly perfect for the production of whiskey.  So make whiskey we did.Tennessee was a leading producer of distilled spirits even prior to the Civil War. In fact, Tennessee made so much whiskey, that the then Confederate government of Tennessee outlawed whiskey production in order to field and supply the army. This was the nation's first act of prohibition.  Following the Civil War, Tennessee quickly rebuilt its distilled spirits industry.  In 1908 Tennessee had hundreds of registered distilleries across the state.  Unfortunately for Tennessee and enthusiasts of fine spirits everywhere, Tennessee again led the way in prohibition in 1910, banning the production of whiskey ten years ahead of the Federal ban in 1920.

Are you ready to get schooled. Drew dropped the hammer of knowledge on our unsuspecting Butts. What else can I say the man knows his stuff. I really hope you enjoy this episode.Whiskey-lore.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw=="To find the truth, question everything."Drew Hannush BioBest-selling Author, Whisky Historian, and World Whisky AmbassadorCelebrating over two decades as an entrepreneur, Drew Hannush has taken the business acumen developed during his 20 years as owner of the Hannush Web Design firm and brought his drive and passion into the world of whisky.In 2019, he founded Travel Fuels Life, LLC with an initial mission of teaching people how to live a travel lifestyle. What he learned along the way is that travel needs purpose to be truly fulfilling. It was during these travels that he went on a themed trip to Kentucky so he could learn about Bourbon. After visiting 17 distilleries in Kentucky and two more in Tennessee in eight days, he fell in love with the history, stories, and traditions of whisky distilling. But he also noticed that not all distilleries were telling the same story. His natural curiosity led him to shift from travel to creating the Whiskey Lore podcast.Drew's journey has now taken him to over 300 distilleries worldwide, exploring the unique stories and traditions behind each one. In 2025, he embarked on his ambitious “Great 48 Tour,” visiting craft distilleries across the United States, one state at a time, connecting with the passionate people behind America's vibrant distilling scene. These experiences, combined with his meticulous research, have culminated in Whiskey Lore: Volume One, a deep dive into 24 whiskey myths and legends that reveal the real stories behind the lore.Drew's passion for whisky history and storytelling doesn't stop there. He is also creating the ultimate distillery travel guide at whiskey-lore.com/travel, providing a comprehensive resource for planning immersive distillery visits. His earlier books, Experiencing Kentucky Bourbon and Experiencing Irish Whiskey, have set a standard for whisky travel guides, and he continues to raise the bar with every new project.The success of his books and podcast has driven Drew's mission to uncover more stories, write more books, and bring whisky scholarship to a higher level. Along the way, he is spreading the word through guided whisky tastings, speaking engagements, and interviews around the globe, inspiring whisky enthusiasts and travelers alike to explore the rich history and culture of this beloved spirit.About Whiskey LoreWhiskey Lore®: Rewriting Whiskey History and Inspiring Distillery AdventuresAt Whiskey Lore, our mission is to uncover the truth behind whiskey's most enduring myths and legends, reshaping how the world understands and appreciates this storied spirit. It began with the groundbreaking Whiskey Lore podcast, where deep historical research and engaging storytelling brought to light the hidden truths of whiskey's past. This dedication to rewriting whiskey history has culminated in books like The Lost History of Tennessee Whiskey, a deep dive into a centuries-old tradition, and Whiskey Lore: Volume One, which challenges common narratives with meticulously researched stories behind 24 whiskey myths and legends.

Let's Get into this one. This IS the Start of the Book Club. This goes over chapters 1-10. Hope you enjoy.Listen to the Whiskey lore podcast https://open.spotify.com/show/3LMl9xSeLwWX8h9Sfe4CYd?si=18eba0ba36c14673Whiskey-lore.comBuy the book here: https://a.co/d/enc4sVbBadmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanAbout Whiskey LoreWhiskey Lore®: Rewriting Whiskey History and Inspiring Distillery AdventuresAt Whiskey Lore, our mission is to uncover the truth behind whiskey's most enduring myths and legends, reshaping how the world understands and appreciates this storied spirit. It began with the groundbreaking Whiskey Lore podcast, where deep historical research and engaging storytelling brought to light the hidden truths of whiskey's past. This dedication to rewriting whiskey history has culminated in books like The Lost History of Tennessee Whiskey, a deep dive into a centuries-old tradition, and Whiskey Lore: Volume One, which challenges common narratives with meticulously researched stories behind 24 whiskey myths and legends."To find the truth, question everything."Immerse Yourself in 250 Years of Distilleries, Taverns, Teetotallers, and 'Shiners!Think Jack and George are the complete story of Tennessee whiskey? Think again. For far too long, the real history and legacy of Tennessee whiskey has been hidden from whiskey fans. It's a history that not only predates Kentucky Bourbon but also the Whiskey Rebellion. From its early days, it is filled with amazing stories, legends, and villains.The Lost History of Tennessee Whiskey will take you back to the very origins of the spirit and the state.InPart One: History,you'll meet pioneer distillers like David Crockett, Andrew Jackson, and Frederick Stump. It's a unique opportunity to put yourself in their shoes, learn of their struggles, understand the tools and grains they worked with, and get to know the world that surrounded them. This is no pollyannish stroll through the glories of whiskey. Life on the frontier was a struggle and you'll feel it along with the heroes and villains of early Tennessee. You'll also learn about their markets and the taverns they sold to.InPart Two: Lost Distillers, watch as a whiskey industry develops in Tennessee. It's a story that has never been completely told. Tennessee was an early leader in the production of whiskey and its distillers were fiercely loyal to tradition. You'll meet pre-Civil War distillers like Wiley Woodard, William Tolley, and Alfred Eaton. You'll learn the origins of brands and why they were important. You'll get to know the origins of the temperance movement and the difference between a wildcatter and a blind tiger. You'll watch the government try to destroy Tennessee whiskey, feel the sting of bullets during the Putnum County War, and learn the difference between 19th and 20th century moonshiners. You'll also be introduced to great names in Tennessee whiskey that faded away, like Draughon, Gouge, Kelly, Betterton, Fanning, and Woodard, while digging deeper into the histories of Jack Daniel, George Dickel, and Charles Nelson. You'll also learn the origin of the whiskey bottle, whether the Lincoln County Process is really what set Tennessee whiskey apart in the 19th century, and you'll see how Tennessee's great whiskey industry died away in a hail of gunfire.InPart Three: Revival,find out why Jack Daniel wasn't the most important person in the company's history. Learn of the immense struggles distillers went through to bring the industry back. Experience Tennessee's own version of Pappygate, take a ride down Thunder Road, croon with some of the greatest singers and songs in Tennessee, and watch the trailblazers fight tooth and nail to put Tennessee whiskey back on the map.WARNING: This is real history. Be prepared to have your knowledge American whiskey challenged in this first ever, immersive history into the legends, lore, and real world of Tennessee whiskey.

Welcome back, I hope your ready for a great episode. Today we have Brett with Distillery 64. And let's just say this was to old friends catching up, even though we had never met. Hope you enjoy.Badmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==our storyHumble beginningsDistillery 64 was started in a barn in Harrison Co. Indiana. We made our first batch in a 5 gallon plastic bucket and distilled it in a still made from an old kitchen sink. At the time, Indiana was considering allowing distilleries to function like their brewery and winery counterparts with rights sell directly to the public. We began constructing and licensing a distillery in that barn with plans for it to be a farm distillery open to the public for tastings.change of plansThe barn space didn't work out, but we kept our passion alive by continuing to build our distilling knowledge, engineering new equipment, and searching for a new location to house the distillery.NowDistillery 64 is now open to the public for tastings, cocktails and well mannered frivolity at our industrial location in New Albany. We look forward to seeing you there.our beliefsExperience.Connect our visitors to the craft through education and hands on experiences.Generosity.Give back to the world around us. Support what is good in this world.Community.We are part of New Albany, Indiana but also part of broad spectrum of makers, artisans, and tinkerers. We will do our best to share what we have learned to pass it on to other curious minds.our SpiritsRum has natural sweetness and vanilla but infusing with toasted oak just makes it better. This spirit drinks like a whiskey. We like to use it in place of whiskey or bourbon in cocktails or on the rocks. It's especially tasty in a classic Old Fashioned.Product Class: RumProof: 80 | Alc/Vol: 40%Packed with citrus flavor! This gin boasts a generous serving of botanicals including fresh lemon and orange peel. Rose petals greet you subtly on the finish to wrap up this amazingly delicious and complex spirit. We recommend using this spirit in citrus forward cocktails, in a gin and tonic, or even on the rocks.Product Class: GinProduct Type: Distilled GinProof: 90 | Alc/Vol: 45%Ryes and Shine is a 20% rye and 80% sugar moonshine mash distilled then married to highly charred oak for a spirit that is equal parts spice, sweet, and smoke.Product Class: Distilled Spirits SpecialtyProof: 80 | Alc/Vol: 40%A traditional juniper forward gin. This spirit has just enough flavor to be noticed in any cocktail, but still not overpower. This is lighter compared to most gins with the pine tree flavors at the front but only just enough. This spirit is wonderful in a gin and tonic.Product Class: GinProduct Type: Distilled GinProof: 80 | Alc/Vol: 40%The Rum that started it all and served as the inspiration for all our later creations. A naturally sweet vanilla shines through with a smooth finish. Great on ice or in a cocktail.Product Class: RumProof: 80 | Alc/Vol: 40%This vodka drinks smooth but with a satisfying flavor thanks to our charcoal filtering and mellowing process. Distilled through 12 plates our vodka is left to sit on charcoal for 3 days before bottling.Product Class: Neutral SpiritProduct Type: VodkaProof: 80 | Alc/Vol: 40%Coffee and Rye is the perfect combination of black coffee flavors, a slight touch of smoke, and black pepper rye notes. Finished with in-house charred oak, you will find sweet vanilla notes, classic oak, and dark barrel candy flavors in this spirit. Coffee and Rye is a unique spirit that is bold, smooth, and boasts tons of character. Enjoyed neat, on the rocks, or in a cocktail.Product Class: Distilled Spirits SpecialtyProof: 80 | Alc/Vol: 40%

I Think Ai has some good qualities, but does it belong in whiskey. Today we dive into the when, where and why Ai is rad or sad. Hope y'all enjoy.Patreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==ChatGPT is a large language model developed by OpenAI. It's an AI chatbot that can understand and respond to natural language, making it useful for tasks like writing, translating, and generating text in various formats. It's built on a machine learning model called a transformer neural network and is trained on vast amounts of text data from the internet. Here's a more detailed breakdown:Natural Language Processing (NLP):ChatGPT excels at processing and understanding human language, allowing it to engage in conversations and generate text that appears natural and coherent. Generative AI:It's a type of generative AI, meaning it can create new content based on user prompts. This includes writing articles, poems, code, emails, and more. Transformer Neural Network:It uses a specific type of neural network called a transformer, which is particularly well-suited for tasks involving natural language. Vast Training Data:ChatGPT is trained on a massive amount of text data from the internet, allowing it to learn patterns and relationships in language. Applications:Its uses are diverse, ranging from customer service and writing assistance to educational tools and content creation. AI safety is a complex issue with both benefits and risks. While AI offers significant potential for advancements in various fields, it also presents dangers like bias, misuse, and potential existential threats if not carefully managed. Safeguards like responsible design, development, and deployment practices, along with ethical considerations, are crucial to mitigate these risks. Here's a more detailed look at the safety aspects of AI: 1. Potential Risks: Bias:AI systems can inherit and amplify biases present in their training data, leading to unfair or discriminatory outcomes. Misuse:AI could be used for malicious purposes, such as creating fake content, manipulating public opinion, or automating cyberattacks. Existential Risks:Some experts fear that advanced AI could pose existential threats, potentially leading to uncontrollable systems that could harm humanity. Lack of Transparency:Many AI systems, particularly deep learning models, can be difficult to understand, making it hard to identify and address potential problems. Cybersecurity:AI-powered systems can be vulnerable to cyberattacks, and AI can also be used to launch more sophisticated attacks. Environmental Impact:The development and use of AI infrastructure can have significant environmental consequences, particularly regarding energy consumption and data center emissions. 2. Mitigation Strategies and Ethical Considerations: Responsible Design and Development:.Opens in new tabImplementing ethical guidelines and standards during the design and development of AI systems is crucial to minimize bias and ensure fairness. Transparency and Explainability:.Opens in new tabDeveloping AI systems that are more transparent and explainable can help users understand how they make decisions and identify potential errors. Human Oversight and Control:.Opens in new tabMaintaining human oversight and control over AI systems is essential to prevent unintended consequences and ensure accountability. Data Ethics:.Opens in new tabAddressing the ethical implications of data used to train AI systems, including issues of privacy, fairness, and security, is crucial. AI Safety Research:.Opens in new tabInvesting in research focused on AI safety and security can help identify and address potential risks before they become widespread. 3. Examples of AI Safety Initiatives: NIST AI Resource Center:

Welcome back, On todays show we are expanding our pallets. Amanda Is brining the knowledge and respect to the grain. Such a fun and informative episode and chat.Also the VDC Cabernet Cask won Gold at San Francisco Spirits Competition. And The release of Blue Ridge Toasted Barrel and LTO Brewer's Coalition Releases with fun beer casks.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanVadistillery.comAmanda Beckwith Lead BlenderAmanda helped to develop and now leads the company's sensory and maturation program in addition to overseeing company education and training. She has trained with industry legends, including nosing expert Nancy Fraley, Harry Cockburn, and the late Dr. Jim Swan. Virginia Distillery Co.The late Dr. George G. Moore had a great passion for single malt whisky and his adopted home in Virginia. A native Irishman, George came to the U.S. in the 1970's to seek new opportunities. In 2011, after many years of building successful businesses in both the U.S. and Ireland, George finally had the chance to combine his two passions when he started Virginia Distillery Company. Today, George's wife, Angela Moore and their son, Gareth Moore, along with his wife, Maggie Moore, have taken the helm to continue building George's dream.“Have the courage of your convictions,” was a saying George often repeated to friends and family. His credo became our core principle and the name of our newest American Single Malt whisky line, Courage & Conviction.From the impeccable quality of the ingredients we source, to the years spent perfecting our maturation process, we make whisky the right way – our way – never sacrificing the best for the easier, safer path.At Virginia Distillery Company, we carry George's legacy forward by reinventing American Single Malt whisky. Every barrel is a culmination of the world's finest distilling, aged to perfection in the ideal climate of Virginia's Blue Ridge Mountains. While inspired by time-honored traditions, we forge traditions of our own- making whisky more than what has been, while remaining true to ourselves and our home.The result: a whisky that George would've been proud of.Our ProcessStep 01The barley is harvested and malted in the Midwest and shipped to Virginia, where it is stored in two 36-ton malt bins on site at Virginia Distillery Company. The malt is transferred from the bins to the 1920's Boby Mill to be milled.Step 02The Boby Mill, one of a handful in the U.S. splits the grain into three parts and produces the grist, which is combined with water at varying temperatures to start the production of whisky. Yeast is added, producing “wash”, which is similar to an unhopped beer of approximately 8 % alcohol by volume.Step 03The wash gets transferred to the first of two copper pot stills to begin distillation. Copper is used because of its ability to conduct heat and remove sulphur-based compounds. These compounds can lead to the whisky having an off-flavor so copper is critical in producing a quality spirit.Step 04The copper pot stills at Virginia Distillery Company come from Scotland and were handmade by a specialty fabricator. The shape and height of the still influence the flavors produced in the spirit. The longer the neck, the more refined the spirit.Step 05After distillation, the liquid moves through the spirit safe, which allows the distiller to make appropriate cuts between heads, hearts and tails. Ours was created in Scotland in the style of a traditional spirit safe. Step 06After making its way through the distillation process, the finished spirit is casked and stored in our cask houses for aging. Virginia's hot summers and cool winters allow our spirit to age at a rate faster than our counterparts in Scotland. Our main cask houses hold up to 5,000 casks each. 

I've been wanting to do a book club for a while. But we will put a whiskey spin on it. Let me know if your down to do it in the comments. And ill put a poll up I promiseHere is the link to purchase the book if you want.https://a.co/d/1wL2njp

Ok grab a drink, sit back and relax. Today I dive into a couple of topics. Give my opinion and thoughts on them. Hope you find value in it. This whiskey world is changing and we have to adapt to it.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanThe whisky world is changing – it's time others caught upWhisky commentator Colin Hampden-White takes issue with wine writer Andrew Jefford's depiction of the whisky ‘magi'Words by Colin Hampden-White17 December 2020. https://cluboenologique.com/As someone who spends a good deal of time reading, writing, talking about – not to mention consuming – Scotch, I would probably be considered part of the whisky cognoscenti pinpointed by Andrew Jefford in his ‘tips for wine lovers whose heads are turned by whisky', published here last month. In his counsel, Andrew accuses the whisky ‘magi' of having ‘sanctified' a certain type of Scotch for ‘whisky beatitude' – single malt, ideally single-cask bottlings of ‘multitudinous finishes and aged rarities'. It's an outdated view.The proportions of my professional reference points are the inverse of Andrew's. I am a professional whisky communicator, but also a huge wine lover. I chair the Circle of Wine Writers, and still write a great deal about wine; and I can tell Andrew that the days of whisky purists considering blends to be somehow lesser fare than single malts are well and truly over – particularly in the face of such vaunted blends as Chivas' Tribute to Honour (which sells for as much as $240,000) or Diageo's £100,000 Diamond Jubilee. Further down the scale there is a plethora of premium blends, from Pernod Ricard's Royal Salute to Johnnie Walker's Blue Label. These expressions are enjoyed by single malt lovers as much as anyone, who appreciate the complexity of their creation.Acclaimed blends include Chivas' Tribute to Honour and Diageo's £100,000 Diamond JubileeRather than being elitist, the attitude of whisky purists has changed to encourage new enthusiasts of all types. The days of bartenders advocating strict ways to drink whisky and insisting upon the need to take single malt neat are over. I would never want a wine lover to be daunted by high-strength whisky, so I agree with Andrewthat adding water is a good idea – and if you asked the “whisky Magi” today, they would likely say the same. Indeed I would advocate adding as much water as you wish, to suit your taste (though don't forget that most single malt ranges, at 10 or 12 years old, come in at 40% ABV – so anyone who has enjoyed a good Martini will be very familiar with how they react to high-strength spirits).Whisky in the 1980s was not a particularly popular drink. While many people still drank Scotch, it was is no way, shape or form trendy. All that changed in the late 1990s, when a new breed of whisky drinker emerged. This consumer sought rare single malts and even single cask offerings – something the industry duly noted and promoted accordingly.Whisky may have a romantic, nostalgic image but it is attracting a more contemporary audience, says Hampden-White. Photo by Martin Scott PowellIt's your whisky, drink it however you likeIt became clear by the mid-2000s, however, that if whisky's appeal was to grow further, it would have to be introduced to the mainstream market – and that by keeping whisky exclusive and elitist, this would never happen. From that point on, the whisky industry changed its tune, and the tartan, bagpipes and cask-strength whisky had to step aside. There was a new message to anyone keen to newcomers asking how the spirit should be drunk: “It's your whisky, drink it however you like”.

Such a cool episode chatting with Nick. Getting the low down on everything Park Family Farms is doing. Hope you enjoy.Badmotivatorbarrels.com/sjop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanParkfamilyfarmsdistillery.comYears ago, our local brethren told the government to shove the liquor tax up their asses. What erupted was a Western Pennsylvania revolt against Federal tax collectors, causing George Washington himself to lead the military in a march to suppress the rebellion. So, other than an interesting piece of history that is pivotal to shaping our region, what does this mean to us? Well, it means that, arguably, American Whiskey was born here. It also means that you should taste the history for yourself.In 1907, Elmer N. Miller conceived the idea for a yearly gathering of old friends and acquaintances. As an added attraction, the age-old process of scutching flax to make linen cloth was made the center of the celebration. This festival became a yearly event, except for the years 1942 to 1947, when World War 2 and economic conditions made it inconvenient.In Stahlstown, everyone has a story or two about homemade whiskey. We're proud to bring back that rich tradition.Our family story started with the American Revolution, when Zebulon Parke came to Western Pennsylvania after the bitter winter at Valley Forge. He owned a tavern, serving libations to brighten the trail for weary travelers.Years later, Great Grandpap Blackburn, the namesake of our production still, "Pappy Joe," purchased the farm where our distillery sits today. Grandpap was a self-sufficient, hard-working, blue-blooded American. Poppy told us that Grandpap said, "if you feel good when you've made it through the day, take a shot of Whisky. If you feel like shit, take two." Grandpap's drink of choice was Old Grand-dad, naturally.Grandmas are the best. That is our Grandma Shirley sitting next to Pappy Joe. "A man should never neglect his family for business"  -Walt DisneyThe farm is where we grew up. The farmhouse (still there, by the way) was built over 100 years ago next to a natural spring, giving us the fresh filtered mountain water required for good whisky.​We financed using our own savings. Using a hand-built still in our uncle's old sawmill building, in 2021 we distilled our first batch with locally sourced grain and water from the spring.While the barn got a face-lift and our production equipment has been upgraded, everything is still handmade and locally sourced. You can almost taste the Western Pennsylvania tradition... and it tastes pretty damn good.  ​​We are a veteran-owned, family-operated distillery and truly believe in everything local. If we can't build it or grow it, we buy it locally. Fresh Spring water, local grain, and longstanding family tradition are distilled into every handmade sip.                                           Welcome to the Farm.

Ok guys here it is, the finale. Hope it fills your cup. It was so much fun and thanks so much to Jerm @freedommalts for putting this on.My sponsors first. Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Here it is, the final battle! Just a bit over 6 months in the making, 32 contestants, 30 battles, over 180 samples, it all comes down to this! The Whiskey Shaman, @the_whiskeyshaman , Randall, going up against Ryan, the whiskydeke! The 3 samples are hand selected in this round and are selected to be difficult to pick apart. Stop by, cheer them on, wish them luck, they're going to need it!This Showdown is going to be live on location from Richard's Liqours, I think we might even get a cameo appearance by the man himself!I want to give a giant Thank You to the shows sponsors! Richards Liquors @richardsliquorswiFind them on Facebook, Instagram and here on YouTube or check out the store in Wisconsin Rapids WIBe sure to check out their store picks, aka Dick Picks, and the great selection of whisk(e)ys and any other spirit, craft beers, wine, and merch!10th Mountain Whiskey and Spirit Co https://10thwhiskey.com/Offering a range of whiskeys, Bourbon, Rye, and Single Malt as well as Brandies, Cordials, Vodka, and Moonshine in Vail COoffering shipping to 42+ States and in retail locations in 32+ states. A company that believes in giving back, they support over 20 Veteran helping organizations. So, check them out and help them help others!The Bourbon with Friends Podcast YouTube: @BourbonWithFriendsPodcastInstagram: @bwfpodcastonline: https://bourbonwithfriends.com/Tune in to Bryan, Adriane, and Martin as they are joined by amazing guests and talk about all things spirits and whiskey. With great info, great banter, and some questionable humor. It's a podcast you don't want to miss! Catch them anywhere you can listen to podcasts at, or on YouTube

Welcome back, today we dip into some topic that I think your gonna like. The Texas whiskey fest. Which I have been talking about for a while now. Respecting private property. And the flooding in Kentucky. Hope you enjoy.Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The Texas Whiskey Festival is an event for those new to whiskey, avid fans, and those who make it. It's an opportunity for whiskey enthusiasts to meet the distillers and master blenders that make Texas whiskeyamong the best of the best. With entertainment, cigar pairings, vendors, and a live concert to finish the night off, this event is sure to be an experience to remember. If you love tasting and talking about whiskey, you'd be crazy to miss our events.Tejas Collaboration SeriesTejas, the Spanish spelling of the ancient Caddo word for “friend” or “ally,” is a collaboration between the festival and Texas distillers to create unique offerings that showcase their methods and character. Each bottling will be a limited release available only through the respective distiller.Tejas CollaborationDaddy's Little princess barrel-aged cigarShe's Daddy's Little Princess—the sparkle in your eye, the queen of your world. This is the kind of cigar that matches her sparkle. Wrapped in Nicaraguan leaf, bound by Nicaraguan finesse, and filled with the finest Nicaraguan tobacco, it's a beauty that's aged in Yellow Rose Bourbon barrels.Read MoreTejas CollaborationRYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELSA Tejas Collaboration with Ranger Creek Brewing and Distilling- RYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELSRead MoreTejas CollaborationRye Whiskey Finished in Spanish Sweet Vermouth BarrelsRye whiskey finished in Spanish sweet vermouth barrels. Not a Manhattan in a bottle, but this Tejas collaboration with Giant Texas Distillery is delicious.Read MoreTejas CollaborationPeated Single Malt aged in Mezcal Barrels.This Tejas Collaboration with Andalusia Whiskey Co., where we did the unthinkable—or at least the somewhat questionable. We took their Irish Peated Single Malt and poured it straight into a used mezcal barrel.Read MoreTejas CollaborationCrazy Aunt Barrel Aged CigarThis cigar is for those who don't follow the rules. For those who go where the wind takes them. Wrapped in mystery and brimming with personality, it's bold, a bit wild—just like her. It's the cigar you'll smoke when you feel like doing something a little out of the ordinary.Read MoreTejas CollaborationDrunk Uncle Barrel Aged CigarA cigar that arrives with the bold confidence of a man who's never met a glass of whiskey he didn't like. Wrapped in a rich Maduro, this cigar is an indulgence in itself—a deep, earthy flavor with hints of the robust and the refined.Read MoreTejas CollaborationRye Finished in a rum barrelNow Available! Click to learn more!Our first collaboration with Shire Distilling using their unreleased rye whiskey and a used rum barrel. The rum was a funky funky (in a good way) Jamaican-style heavy dunder rum. The combination created an amazing whiskey.

WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com. or Hrdspirits.com.And don't for get our sponsorsFor the last time this year Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanour StoryRooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley's abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide.HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLERHood River Distillers, celebrating its 90th anniversary as the Pacific Northwest's largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller.Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy's Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University  earning her bachelor's degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest  (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn't. She started work there the week after graduation.“Caitlin's vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It's only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.”“It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I'm proud to lead this next generation of distillers.”

We're down to 3 left! Last week WhiskyDeke powered through to the final battle, this week decides if he's going up against Chelsey Uncharted, or @the_whiskeyshaman . Tune in to find out who's going to the final battle!PIKESVILLE RYEFirst produced in Maryland in the 1890s, Pikesville Rye, along with the rest of the once-booming Maryland Rye industry, was shuttered by Prohibition. The brand reemerged after Prohibition and became the last standing Maryland Rye, as the rest of the industry's production had ceased. Now produced in Kentucky from extra-aged barrels stored in prime warehouse locations, Heaven Hill Distillery keeps this historic Maryland mark alive.Proof: 110 ProofAge: 6 Years OldLARCENY BARREL PROOFLarceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be.Proof: Varies by ReleaseAge: 6-8 Years OldLARCENY BARREL PROOF31 ReviewsWrite a ReviewLarceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be.Proof: Varies by ReleaseAge: 6-8 Years OldWestland Garryana 6th Edition Single Malt Whiskey 700mlSingle Malt Whiskey from Washington, United States 50.0% ABV  700ml In Edition 6, Garry Oak comingles with both Brandy and Sherry casks. The Brandy gives a bright filter to the savory spice of Garry Oak. The Pedro Ximénez, its classic darker fruits with muted sweetness. Both add something distinct while leaving enough space for the Garry Oak to shine. 5,922 bottles produced bottled at 50% ABV.

All right guys. You can cancel me now. I know that this is not what you wanna hear but the only person I'm calling out is myself. I can't speak for anybody else and I will not call out anybody. I will not say anything that is gonna belittle somebody because that's not who I am. In this podcast, I want to give you the option of collection versus obsession and we talk about all the things we talk about mental health, obsession OCD.I hope that you find value in this and I hope that you're able to see something in it that maybe you can relate to or maybe you can't relate to and I just hope it opens your eyes to this world of whiskey. And it's all in good fun right.texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanWhile both whiskey collecting and obsession can involve a strong interest in whiskey, a collection is a curated hobby driven by appreciation and enjoyment, while an obsession can be characterized by an overwhelming and potentially unhealthy fixation.Here's a breakdown of the key differences:Whiskey Collection:Driven by:Personal enjoyment, a deep appreciation for whiskey's cultural and historical significance, and the potential for financial appreciation.Focus:Seeking out bottles based on their scarcity, vintage, origin, and distinct taste profiles.Behavior:Collectors often seek out rare or unique bottles, participate in tasting events, and connect with other enthusiasts.Motivation:The desire to learn about different types of whiskey, their production methods, and their history.Example:A collector might focus on building a collection of single malt Scotch whiskies from specific distilleries, or a collection of rare and vintage bourbons.Whiskey Obsession:Driven by:An overwhelming and potentially unhealthy fixation on whiskey, often to the point where it interferes with other aspects of life.Focus:The obsession can manifest in various ways, such as hoarding bottles, spending excessive amounts of money on whiskey, or neglecting other responsibilities or relationships.Behavior:An obsessive person might constantly seek out new bottles, regardless of their value or taste, and may become argumentative or defensive when their collection or knowledge of whiskey is questioned.Motivation:The motivation can be complex and vary from person to person, but it often involves a need for control, validation, or an escape from other problems.Example:An obsessive person might spend all their free time and money on whiskey, neglecting their family, job, or other hobbies.A Guide to Starting Your Whisky CollectionBy Greg MorrisonThe whisky market can be overwhelming for the prospective collector. This whisky guide runs through some of the principles behind informed whisky collecting.From single malts to blends, Scotch whisky to Bourbon, silent distilleries to independent bottlers, there's a plethora of options on offer, making it difficult to know what to buy. Yet whisky collecting can be one of the most enjoyable – as well as robust – investments one can make. Alongside the sheer pleasure that can be derived from following your tastes and finding your new favourite dram, there are a few fundamental concepts that everyone building their whisky collection should know.7 Key Steps to Starting the Ultimate Whisky CollectionInvesting in whisky has become incredibly popular in recent years – but how do you go about starting a whisky collection? In this episode of Expert Voices, get top tips from Sotheby's Spirits Specialist Jonny Fowle as he explains the things you need to consider, from age statement and rarity to storage and design.

It's finally here. The episode we've been waiting for I finally got Zac Smith on the podcast. And he's accompanied by Mark the head distiller of dueling grounds. This was an excellent episode. I can't wait for y'all to see it and enjoy it.I love that they are doing whiskey their own way and it shows spoiler alert it's pretty good stuff.Make sure you check out our sponsors. And the link to get you a bottle is still active so go tohttps://bit.ly/od-whiskey-shaman. use code whiskeyshaman25 at check outTexaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==bourbon starts hereWe are a small craft Bourbon Distillery located in Franklin,KY. We are the proud makers of Linkumpinch Bourbon and other craft spirits. Come by for cocktails, whiskey pours, pizza, tours & tastings and to shop our gift shop & bottle shop. The distillery is easily accessible from Exit 6 and Exit 2 on I-65.Our hours are Monday - Saturday 10am - 6pm and Sunday 2pm - 6pm. Check our facebook or call for holiday hours and closings.​​Get a look at the production process and custom build your flight of mini cocktails and spirits.  Tours start at the top of the hour, starting at 11am, Monday - Saturday. The last tour is at 4pm.pizza kitchenWe serve food 7 days a week! Monday - Saturday 11am-6pm and Sunday from 2pm-6pm. Choose a specialty pizza, cheese bread or create your own pizza! Check out our MENU.​weekday happy hourStop by for our Weekday Happy Hours Monday - Friday. From 3pm-6pm, get $3 off Cocktails and $1off of Wine & Beer. Enjoy Pizza, Flatbread, Soft Pretzels and Bar Snacks.​sip & savor sundayJoin us every weekly from 2pm-6pm for 'Sip & Savor Sunday'. Our mixologist curates a new unique seasonal cocktail menu each week. Enjoy our usual food offerings, along with specialty pizzas and salads.Linkumpinch BourbonThe uniquely handcrafted batches of Dueling Grounds Distillery's Linkumpinch bourbon are double-pot distilled on site in Simpson County, KY, aged four years in charred oak barrels, featuring corn and wheat from the local area.​We are a small team making all of our Bourbon from scratch with local ingredients. We make it, barrel it and bottle it all right here in Simpson County"  -distillery Owner/Founder, Marc DottoreTours andTastingsTake a 30-40 minute tour led by the people actually making the distillery's signature brand, Linkumpinch Bourbon! You will learn about the ingredients and process that make Linkumpinch Bourbon so unique. After the tour, you will head to the Tasting Room to learn about the history of Dueling Grounds and enjoy a tasting of each of our current products. All distillery tours begin in the gift shop. HOURSMonday--Saturday 10am-6pmSunday 2pm-6pm​ADDRESS208 Harding Rd, Franklin, KY 42134​PHONE270-776-9046​EMAILduelinggroundsdistillery@gmail.com

Welcome back, This one is was a lot of fun. We talked Andalusia Chili cookoff. A special Judging I was able to do. And we tasted through the 2x0 line up. He I have a special link to get a bottle of Old Dominick Whiskey I'll leave it below. With the coupon code.Special thank to Our  Sponsor Texaswhiskeyfestival.com   https://bit.ly/od-whiskey-shaman Use code whiskeyshaman25Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanOur StoryHeritage Meets ModernityA contemporary twist on historic blending traditions.2XO is an award-winning Kentucky straight bourbon whiskey brand from renowned American whiskey blender Dixon Dedman. 2XO, meaning Two Times Oak, refers to the blending process Dixon pioneered where every 2XO expression has additional oak exposure. The additional oak interaction builds the sweetness to balance out the spice from the rye in the mash bills, creating a unique combination of intense flavors, character, and complexity with each expression.Dixon's vision is to revolutionize the category, a shift away from the overplayed nostalgic American whiskey storyline, and create an innovative Brand backed by the incredible liquid in the bottle.The 2XO brand consists of an everyday blend offering (Oak Series), a series of limited-time, small batch blend offerings (Icon Series), and a series of single barrel releases (Gem of Kentucky).A New Breed of BlenderDixon Dedman is a 42-year-old blender who has quickly established himself as one of the most prolific American whiskey blenders in the industry known for his high-proof, robust bourbon and rye blends. He grew up on the whiskey trail infusing the learnings from industry legends with his culinary expertise from running his family's business, the famed and James Beard award-winning Beaumont Inn. His credentials are unsurpassed among high-end whisky retailers, writers, and collectors. He's a foodie, a wine connoisseur, runs marathons, and is a sneakerhead who connects with a broad range of drinkers, from millennials to boomers.A chili cook-off is a social event or competition where participants prepare and submit their chili recipes for taste testing by a panel of judges or the public, with prizes awarded to the winners.Here's a more detailed explanation:The Concept:Chili cook-offs are essentially culinary competitions focused on chili, where individuals or teams create and compete with their chili recipes.The Process:Participants prepare their chili, often in advance, and submit it for judging or public tasting.Judging:Judges (or the public) taste the chili and evaluate it based on various criteria, such as flavor, spice level, and overall taste.Prizes:Winners are awarded prizes, which can range from bragging rights to cash or other rewards.Variations:Chili cook-offs can range from small, informal gatherings to large-scale events with official sanctioning and significant prize pools.Organizations:The International Chili Society (ICS) and Chili Appreciation Society International (CASI) organize and sanction chili cook-offs.Fundraising:Many chili cook-offs serve as fundraisers for charities.Other Activities:Some chili cook-offs feature additional activities, such as live music, raffles, and vendor booths.Whiskey judging is a structured process where experts evaluate and score whiskies based on their appearance, aroma, taste, and overall impression, often in blind tasting competitions to determine awards like gold, silver, and bronze.

Let me take you on a trip to the old country, back to 1843. Thats where our story today starts. Nestled in the Tennessee landscape is Old Dominick. This was an excellent episode with Clark. Hope you find value in it. And we have a coupon code to use you wanna buy a bottle for yourselfhttps://bit.ly/od-whiskey-shaman code: whiskeyshaman25Olddominick.comTexaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==1843Domenico Canale is born in San Pietro di Rovereto on the Italian Riviera. A year after his birth, three of his mother's brothers leave for America, settling in Memphis, where they start a successful wholesale grocery business that includes liquor and wine.1859DOMENICO CANALE ARRIVES IN AMERICASixteen-year-old Domenico Canale sails for America, landing in New Orleans after a 65 day-long voyage. From there, he travels up the Mississippi to Memphis, Tennessee where he worked for his uncle, Abraham Vaccaro, running a modest fruit cart up and down the streets of Memphis.1866Canale formally establishes food wholesaler D. Canale & Co., and sets up operations in a warehouse at 8 Madison St. near Front. Among its offering is a whiskey, sold in ceramic jars and bottles, that Canale names Old Dominick.1880Canale develops the Dominick Toddy, a bourbon-based cordial with fruity overtones that must have spoken to the former fruit stand operator. It was described as the “one of which we are the proudest” and its label featured the now iconic Dominicker Rooster.1919Just three days before the ratification of the 18th Amendment to the United States Constitution, better known as Prohibition, Domenico Canale passes away at the age of 75 in his Midtown home.1921During Prohibition, Domenico's eldest son, John Dominick Canale, expanded D. Canale's food and product operations. With distribution up and down the Mississippi from Chicago to the Gulf of Mexico, as far east as Atlanta, and west into Indian Territory, it was one of the largest grocery distributors in the region.1933By the time Prohibition was repealed in 1933, D. Canale and Company was operating the largest refrigerated warehouses in Memphis, which caught the attention of Anheuser-Busch. Most beer at the time was unpasteurized and had to be refrigerated, as a result of their refrigeration and an established distribution footprint, D. Canale was awarded exclusive regional distribution rights for Anheuser-Busch beers.1965A young John D. Canale, Jr. becomes President of D. Canale following his father's untimely death. A graduate of Yale and a Lieutenant in the Navy, John D., known by many as “The Bear”, led D. Canale into some of its most prosperous years by diversifying into institutional food and banking. He conceived of the company bywords, “Quality Products, Quality Service, by Quality People,” which we remember to this day.1982John D. Canale Jr and his wife, Peggy, had two sons; John D. Canale III and Chris W. Canale. Planning for future generations, John D. Canale Jr. spun both the food business and the beer business out from under the parent company D. Canale and Company in 1982, thereby creating D. Canale Food Services, Inc., and D. Canale Beverages, Inc.1999After 125 years of continuous operation, D. Canale Food Services is sold. At the 125th Anniversary celebration, a grateful John D. Canale Jr. reminded his friends, family, customers, and the company's hundreds of employees that “Quality and Service are remembered long after the price is forgotten.” With the beverage industry trending towards craft beer, wine and spirits, the family sold D. Canale Beverages at its peak in 2010.

Round 3 guys lets see how i do. Round 3 is here and the battles are heating up! join in on the fun and check out the first battle of round 3! @the_whiskeyshamen going against Smoked by Ash Joe. This is going to be a great showdown! See you therePatreon.com/the_whiskeyshamanTexaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==https://youtube.com/@freedom_malts?si=TbYKUV1aGwKnq4TTA "whiskey blind" refers to tasting whiskey without knowing its brand or identity, meaning you are "blind" to any information about the whiskey, allowing you to evaluate its taste solely based on its sensory qualities without any preconceived biases from the label or price point; essentially, a blind tasting of whiskey. Key points about whiskey blinds:Eliminates bias:By not knowing what whiskey you're tasting, you can focus purely on the flavor profile without being influenced by brand reputation, price, or bottle appearance.Improves palate development:Regularly tasting whiskey blind can help you train your palate to identify subtle flavor nuances and better understand your personal preferences.Used in competitions and tastings:Many whiskey competitions and tasting events utilize blind tasting to ensure fair evaluation of different whiskies. 

We all know that a cool bottle design is eye catching. But does it need to be fancy or unique. Thats what we get into today. Hope it is enjoyable and fun.Texaswhsiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanYes, a whiskey bottle can help distinguish a brand from competitors. Brands can use unique bottle shapes, embossing, and other packaging features to create a memorable experience. How brands use bottle designBottle shapeBrands can choose a bottle shape that's different from the industry standard to stand out. EmbossingBrands can add custom embossed elements to a readily available bottle shape. Label designBrands can choose the label design, including whether to have a front and back label, a wrap-around design, or a lollipop style label. Other brand differentiationBrands can also differentiate themselves by: Blending sourced whiskies with whiskey they distill themselvesAging sourced whiskey in unusual barrelsHiring a distillery to produce a unique whiskey based on their specificationsThe price of bottled whiskey is based on the brand's popularity and the number of bottles in circulation. Bourbonveach.comA Look At Whiskey BottlesWhen Bill and I look for a bottle design for our whiskey, we will probably pick a standard bottle that is inexpensive to purchase. New bottles are very expensive to design these days. Designing and making a mold for the bottle can cost thousands of dollars and that is why you rarely see an artisan distillery create a new bottle for their products. Kentucky Peerless did so and although it is an attractive bottle, it really added quite a bit to the cost of their whiskey. I would like to avoid that expense. However, it was not always this way. I thought I would look at historic bottles and their designs in this blog.In the late 19th century, bottles became inexpensive because of the development of machine blown glass. This made it possible for distillers to bottle their own whiskey and still make a profit. The bottles were fairly standard at first – round or square shaped bottles for quarts and 4/5 quart sizes and flasks for the pint, half pint and quarter pint sizes. These bottles were still fairly crude with air bubbles in the glass and noticeable seams where the molds came together. As the glass industry improved, bottle quality improved and prices of bottles declined, distillers started designing their own bottles. They often had designs and the brand name or the distiller's name embossed in the glass. They were often clear glass, but some distillers opted for different colored glass. Amber glass was popular as well as green, blue, and smoky grey glass. Prohibition saw bottles become very standard in design. There were only six companies selling medicinal whiskey and they all used bottles that were of a similar design. These bottles were mostly pint bottles, but there were some half pint and quart bottles allowed in some states. Since most of these companies were based in Louisville, it made sense that they were all using the same bottles as that allowed for less expense to the companies and if one company needed glass, they could get bottles from another company that might have extra on hand.After Repeal, distillers started designing their own bottles once again. The Oscar Getz Museum of Whiskey History in Bardstown has a collection of empty bottles from the 1930s that is impressive. These pint and half pint bottles have art deco designs that are very attractive. None of the bottles in the collection have labels and they may not have all been whiskey bottles, but they have a lot interesting design features that epitomize the 1920s and 30s. 

Welcome back to another great interview / conversation. This one made my heart happy. You will just have to find out. I really hope you enjoy it.Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==www.ry3whiskey.comwww.phenomenalspirits.com.Patreon.com/the_whiskeyshamanOne ultra-premium whiskey, three times the enjoyment. ​The family of RY3 Whiskeys represent a masterclass in whiskey blending. Every bottle seamlessly combines 3 distinct whiskeys that are made up of 3 unique mash bills and aged for 3 different periods. ​All the way back to the late-1700s. That's how far back rye whiskey traces its roots. Now, the bold whiskey enters a new frontier, with RY3 writing the next chapter.RY3 is a toast of luxury for every occasion. The quiet moments, the loud ones. The times of remembrance, of salutation. The moments of celebrationCIGAR SERIES - Cask StrengthCrafted for whiskey lovers and cigar aficionados, RY3 Whiskey Cigar Series is a timeless blend. A stunning fusion of Rum Cask, Madeira Cask, and Narajna Cask finished whiskeys, finished further with French Oak staves. Pair your favorite cigar with RY3 Whiskey Cigar Series and make every moment one to celebrate.Food & Beverage Magizine Had this to say about RY3PHENOMENAL SPIRITS RY3 WHISKEY CASK STRENGTH TOASTED BARREL WINS IMPRESSIVE AWARDS AT 2023 NEW ORLEANS BOURBON FESTIVALPhenomenal Spirits is proud to announce its RY3 Whiskey Cask Strength Toasted Barrel expression, was awarded several impressive awards at the 2023 New Orleans Bourbon Festival. RY3 Toasted Barrel took home second place, Silver in the “BEST IN FEST” category, first place Gold in the “RYE WHISKEY” category, and second place, Silver in the “BEST CASK STRENGTH” category. The festival held March 22 – 25, celebrates the city's historic relationship to Bourbon and culture and included many of the country's finest distillers.Phenomenal Spirits' RY3 Whiskey Wins Awards at 2023 New Orleans Bourbon FestivalIn addition, RY3 Toasted Barrel was awarded an impressive 90 points at the 2023 IWSC International Wine & Spirits Competition (IWSC) held in London. Karthik Sudhir, Founder & CEO of Phenomenal Spirits commented, “Ry3 Whiskey is known for product innovation, stunning packaging and exceptional quality liquid. We are thrilled to be acknowledged and awarded by the industry's prestigious New Orleans Bourbon Festival and IWSC.”Rye Whiskey Toasted Barrel is an exquisite blend of hand-selected whiskies which is further finished in toasted barrels. The finishing period in the toasted barrels accentuates the complexity of the whiskey by adding notes of vanilla, cocoa and brown sugar that soothe the spice.Sudhir added, “Craft whiskey consumers are embracing rye whiskey. America's original iconic spirit volumes are skyrocketing. With the resurgence of the category, product innovation has reached new heights, spurring consumer's curiosity. We developed RY3 Whiskey Toasted Barrel with these curious and passionate consumers in mind. RY3 Toasted Barrel is an exceptional Rye whisky finished in toasted casks, offering drinkers layers of intense spice and complexity for an exceptional and exciting, new Rye drinking experience.”Read Also: KAH Extra Añejo Tequila's Strong Presence in the US MarketPhenomenal Spirits is on a steadfast mission to create exceptionally high-quality brands that fill untapped opportunities in the spirits category. To help guide this mission, Sudhir is partnering with Matt Witzig, Master Distiller and Co-founder of Joseph Magnus Bourbon. An icon in spirits distillation, Witzig is working in concert with Sudhir and his team to build a portfolio of unparalleled brands for the curious spirits consumer and aficionado alike.RY3 Whiskey Toasted Barrel sells for a suggested retail price of $84.99/750ml.

This one was a rollercoaster of a episode. I know its not for everyone, but if i can help 1 person i have done my part. Hope you get something from it.Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==BBQ Competitions: Preparing for Your First Cook-OffThis Is It! Southern Kitrchen & Bar-B-Q • 5 September 2024BBQ competitions are thrilling events that allow passionate grill masters to showcase their skills, compete for prizes, and engage with fellow enthusiasts. However, entering your first BBQ cook-off can feel overwhelming due to the various elements involved. This guide will help you navigate every aspect of preparing for your first BBQ competition, from understanding the rules to mastering the techniques and equipment required.1. Understanding the Competition FormatBefore diving into BBQ competitions, familiarize yourself with the rules and format. Each competition may have different guidelines, judging criteria, and requirements. Sanctioning Bodies: Many BBQ competitions are overseen by organizations like the Kansas City Barbeque Society (KCBS) or the Memphis Barbecue Network (MBN). Research which organization governs the event you're entering to ensure you meet all criteria. Categories: Most competitions include multiple categories, such as chicken, pork ribs, brisket, and pulled pork. Know which categories you'll be competing in, as this determines the type of meat you'll need to prepare. Judging Criteria: BBQ is often judged on appearance, taste, tenderness, and texture. Understanding what judges look for will help you fine-tune your recipes and presentation.2. Selecting the Right EquipmentSuccess in BBQ competitions requires using the right tools. You don't need the fanciest equipment, but your tools should be reliable and appropriate for your style of cooking. Grill or Smoker: Depending on the competition and your preferences, you'll need a smoker (offset, drum, or pellet smoker) or a grill (charcoal or propane). Choose equipment you're comfortable using. Thermometers: A good digital meat thermometer is essential for monitoring the internal temperature of your meat, which is key to ensuring it's cooked to perfection. Coolers and Storage: Bring coolers to keep your meat cold before it's time to cook and storage containers for sauces, rubs, and utensils. Other Essentials: Don't forget your knives, cutting boards, gloves, aprons, fire starters, and fuel (charcoal, wood, or propane).A new beginning is a fresh start or a chance to change, and it can apply to many aspects of life. It can be a time for growth and positive change.Examples of new beginnings:  Starting a new job Moving to a new home Saying goodbye to friends Letting go of parts of your life Starting school Watching kids move outTips for embracing new beginnings:  Stop fearing failure Take a risk Create an action plan Practice self-care Learn from setbacks Celebrate small victories Make peace with the past Declutter and organize your living spaceBenefits of new beginnings:  Leave behind past mistakes and negative experiences Create a path towards personal growth and fulfillment Improve your well-being Lead a more fulfilling and satisfying lifeSymbol of new beginnings:  The daffodil, which symbolizes hope for the future and marks the end of winter and the beginning of growth and renewal

Bruh. This episode slapped so hard i almost released it early. We chatted with Lenny over at Deerhammer Distilling out of Bueno Vista Colorado. I had such a fun time talking with Lenny it was like catching up with an old friend. I really hope you enjoy it.Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanAt Deerhammer, our distilling is steeped in whiskey tradition, but our methods are infused with curiosity and creativity. From our cornerstone American single malt to our 4-grain bourbon, rye and limited run single barrel spirits, we're redefining the flavor and future of independent American whiskey.one barrel a day from grain to glass 100% Colorado GrainsA mindful selection of grains are sourced from nearby farms to help impart a true taste of place.Double Pot DistilledFor the fullest of flavor expression in each bottle, we utilize traditional squat-head copper pot stills.Aged in Heavy Toast, Char #2Within our rackhouse situated at 8,000' of elevation, Deerhammer whiskey is aged between 4-7 years.FOUNDERSAmy and Lenny Eckstein founded Deerhammer in 2010. Drawn to Buena Vista, Colorado by the whitewater currents of the Arkansas River, their passion for whiskey is driven by that same adventurous spirit. As artisans and business owners, their process is defined by a deep curiosity for the history of spirits and a thoughtful analysis of each individual step of the distilling process.After over 15 years of operation, Deerhammer remains a wholly independent business, free from the influence of investors or other entities.  As an ever-evolving brand, Deerhammer continuously strives to redefine the flavor and future of independent American whiskey. One barrel at a time.HISTORYHigh in the Colorado mountains, the distillery is inspired by the bootstrap ambition of the settlers who first settled the west and the passion for exploration that defines Buena Vista's history.​As a grain to glass distillery, Deerhammer is focused on process. From recipe formulation to mashing, fermentation, distillation and maturation, we've dialed in every step of our processes to a mastery of the effects every single detail makes on our final product. The result is a unquestionably unique whiskey steeped in tradition, yet crafted with a pioneering perspective. Co-founder Lenny Eckstein built the initial iteration of the distillery on his own, cobbling together repurposed machinery and random stainless vessels. The initial still was a custom-made hand hammered 150 gallon direct fire copper pot still which set in motion Deerhammer Distillery as micro-distillery capable of producing 1 whole barrel of whiskey per month! While small batch production was always the goal, this early format of whiskey making woefully inadequate to meet demand. After a little over a year, Deerhammer augmented their processes with equipment capable of producing one 53 gallon barrel of whiskey per day. This scale remains today - 1 exceptional batch of whiskey can be produced every day, and laid to to rest in our high altitude rackhouse (8,000' above sea level!) for a minimum of 4 years. While we specialize in nearly all forms of whiskey production, Deerhammer American Single Malt Whiskey is our cornerstone contribution to the field of American craft spirits. Starting its life as rather unique blend of malted barley mash (80% Pale Malt, 7% Carmel 45 Malt, 7% Carmel 120 Malt, 6% Chocolate Malt) , it's further shaped by extended open-air fermentation before passing through our squat-head copper pot stills and maturing in heavy toast, char#2 new white oak.

This is the episode i did with the boys over at The Chill Filtered Podcast. It was so much fun you gotta check it out. I sent over a texas blind. and we talked life and all kinds of stuff .https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=e03bbb3c3f9e459cThats there link to there podcast check them outhttps://www.instagram.com/chillfilteredpodcast?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Chill Filtered335 episodes & counting! Cole and Bryan are friends who drink whiskey and love to talk about it.Find us on YouTube & wherever you get your podcasts.youtube.com/@chillfiltered

Im gonna take you back to episode 40. The Canadian episode. I didn't do it justice I think, So today we are deep diving into a distillery in BC that is making some waves. Let's get into it. I know this isn't a normal episode, but sit with it a min. and lets not forget our sponsors. Badmotivatorbarrels.com/shop./?aff=3 Texaswhiskeyfestival.com https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Our Story There once was a wee Scottish lad by the name of Graeme Macaloney who found a summer job bottling whisky and fell in love with Uisge Beatha, the ‘water of life'. He dedicated his heart to finding a way to make whisky for a living, though circumstance would find a way of sidetracking his dreams. Eventually, the winds of fate would blow the now grown Scotsman to the westernmost shores of Canada. Marveling in awe at the BC craft beer industry he saw an opportunity which he simply could not pass up –  making his own beer and whisky was within his grasp for the very first time. Graeme MacaloneyPhD in Fermentation Engineering Mike NicolsonFormer Diageo Master Distiller Dr. Jim SwanWhisky Maturation Legend Knowing he couldn't create a world-class brewery and distillery on his own, Graeme assembled a skilled team of experts: the legendary Dr Jim Swan, the foremost whisky maturation expert in Scotland, and Master Distiller Mike Nicolson, who had worked in over 18 renowned Scottish whisky distilleries. Only one problem remained: money! Without proper funding the Scotsman's dreams would crash and burn before they ever really had a chance to take off. Searching for answers, he turned to the same whisky and craft beer community that originally inspired his efforts. To his astonishment, over 270 independent Canadian individuals came together to support his vision, become Founder-Owner-Investors, and turn their shared dream into a reality. At the same time Graeme also explained to Agriculture & Agri-Food Canada that our distillery would upgrade a renewable commodity, Canadian barley to a super-premium single malt whisky for export to dozens of countries internationally. As a result they loaned us $2.4 million! Building, brewing, collaborating With everything in place, construction finally began on the Macaloney's Island Distillery and Twa Dogs Brewery. When the first drops of new make spirit trickled out of the Forsyth's Scottish pot stills, a chorus of joyous shouts was heard throughout the distillery. Needless to say, there was much revelry to be had that night.

We are headed to the coast with this one. Galveston to be exact, Texas tail distillery and there Coastline whiskey. This was a great chat with Nick and Greg. There is some really cool things that there cooking up. Hope you enjoy. Have you seen our sponsors Texaswhiskeyfestival.com Hinterhausdistilling.com https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Badmotivatorbarrels.com/shop/?aff=3 Patreon.com/the_whiskeyshaman Our Story Leading Distillery to the Galveston Public Our Tail dates back to 2007, in the backwoods of the Lone Star State during a field party in north Texas. Two men met for the first time and began to realize they shared a passion for good spirits and the great outdoors. Whether chasing Whitetail on opening day of deer season or following the birds out on the bay with their friends, they knew that chasing those dreams would taste better with a hand-crafted product made in Texas for Texans. The two decided they would embark on a journey to conjure an unique hand-crafted beer. With the experience of hand-crafting beer and the know-how of making a good party last, the men started their chase to produce the best Spirits in Texas. Three short years later after finding the perfect combination of wheat and corn, the men realized what they could give their friends was more than the status quo for Texas spirits; Texas Tail Distillery was born. Our products include: Texas Tail Vodka Coastline Whiskey Seawall Shine Texas Tail Distillery is committed to using locally-sourced ingredients and creating our spirits in small batches so that we can maintain control over the quality of our products. Our goal is to provide you with a unique experience, whether you're enjoying one of our drinks yourself or gifting it as a present for someone special. Our Commitment to You We are located in Galveston, Texas—the birthplace of our company and home to the Gulf Coast's first distillery since prohibition. We offer vodka, whiskey, and rum products that are unique to the region and have been crafted with pure ingredients from local farmers and suppliers. We are proud of our heritage and strive to keep it alive through our quality products. We believe that having liquor made at a distillery makes it more special than what you can find at any store. Our spirits are made by hand by people who love their craft, giving them an extra layer of character you can't get from mass-produced brands. Contact us today at (409) 220-3166 to purchase spirits from our distillery. Taste of Texas The Real Flavor of Texas Whiskey Capturing the essence of Texas. Our Coastline Whiskey is made from the finest ingredients sourced from local Texas farmers to bring joy to the simpler moments in life. Our Texas Whiskey is crafted using traditional techniques and aged to perfection in oak barrels, and pot distilled in small batches. The result is a smooth and rich flavor that is truly unique. Whether you're a seasoned whiskey enthusiast or just starting, our Coastline Whiskey is sure to impress in conversations and great memories. Award-Winning Whiskey Our Cask-Strength and Wheated Whiskey products recently won gold and double-gold awards at the 2024 San Francisco World Spirits Competition and were featured on Forbes. Distilling Process The process of each bottle is crucial for us. We use the finest grains sourced from Texas farmers to create our whiskey. We start by milling the grains and adding water to make a mash. This mash is then fermented using our specially selected yeast, which converts the sugars into alcohol.Once the fermentation process is complete, our Texas whiskey is distilled twice to ensure maximum purity and quality. The whiskey is then aged in oak barrels for at least two years, allowing it to develop its signature flavor and aroma.

We are back for round 2 of the discussion of Pot still vs Column. This time we get deep into congeners and phenols. It went off the rails, as always. Hope its freaking scratching that Nerd itch. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Texaswhiskeyfestival.com Liquor.com / Sarah Maiden Without distillation, liquor couldn't exist. Distillation is the process by which the alcohol present in a fermented liquid is separated and then concentrated. It's done by heating the liquid and then cooling the vapors, condensing them into a highly alcoholic spirit. This all works because ethanol evaporates at a lower temperature than water.  The device used in this process is called a still. Over the centuries, stills have evolved from rudimentary fire-heated pots to towering, industrial machinery. To make liquor today, distilleries primarily use two different types of stills: pot stills and column stills. These two methods of distillation operate based on the same fundamental principles but produce spirits with noticeably different qualities.  Here's everything you need to know about pot stills vs. column stills. • Pot stills are large pot-shaped stills that are usually made of copper and distill spirits on a batch-by-batch basis. • Column stills include at least one tall cylindrical column. They can be operated continuously and produce spirits more efficiently. • Generally speaking, pot stills create richer and more flavorful spirits while column stills are preferred for more neutral spirits. Liquor.com / Laura Sant What Is a Pot Still? The oldest and most straightforward method of distilling a spirit is batch distillation, more commonly known as pot distillation. This style of distilling uses a large pot-shaped still to produce a spirit. Pot stills are usually made of copper and have a very wide base that tapers vertically into a thin neck. These stills are filled with a fermented alcoholic liquid that is derived from an agricultural product like grain, sugar cane, or fruit. This low-ABV liquid, known as the wash, is then heated. “Alcohol and other volatiles that boil at temperatures lower than water can be removed when heated to near boiling,” explains Dr. Pat Heist, chief scientific officer and co-founder of Wilderness Trail Distillery.  “It is the distiller's control of [the] heating and condensing process that allows for the development of a desired flavor profile.” –Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve  The vapors that emerge from the pot as the liquid heats up are collected, then cooled and condensed into a distillate right off the pot. They can also be further processed through a series of rectifying plates that result in higher proofs, and the distillate is often distilled a second time to achieve the desired concentration of alcohol. “It is the distiller's control of that heating and condensing process that allows for the development of a desired flavor profile,” says Chris Morris, master distiller emeritus at Old Forester and Woodford Reserve. Pot distillation isn't the most efficient way to create alcohol, mainly because it operates on a batch-by-batch process. “A pot still is filled, heated, emptied, and then filled again,” says Morris. Despite their inefficiency, pot stills produce spirits that are often renowned for their rich flavors and aromas.

I'll be the first to say it, this one might not be for everyone. Today we talk about the Brown Forman Cooperage closure and the links to the FDA ruling for new warning labels on whiskey. THIS IS MY OPINION AND ONLY THAT. Hope that it opens your eyes a bit. Because it did mine. No sponsors on this one. I don t want my opinions to any way affect them. But Check out https://youtube.com/@mywhiskeyden?si=DvGDaZ-57wj06x9p January 14, 2025 Brown‑Forman Announces Series of Strategic Initiatives for Growth Company To Restructure Globally, Louisville Cooperage To Close LOUISVILLE, KY – Brown‑Forman Corporation (NYSE:BFA,BFB) announced today a series of strategic initiatives to position the company for continued growth in the dynamic global spirits market. These initiatives include restructuring the executive leadership team, implementing a workforce reduction affecting approximately 12% of the company's global workforce, and closing the Louisville-based Brown‑Forman Cooperage. “In 2025, Brown‑Forman celebrates 155 years of delivering Nothing Better in the Market. We have achieved this impressive milestone in part because of our relentless focus on evolving our strategy, our portfolio, and our organization to grow and thrive,” said Lawson Whiting, President & Chief Executive Officer. “Today's announcement will ensure we have the structure and teams in place to continue on this path, while also making investments that we believe will facilitate growth for generations to come.” Workforce Reduction To enhance operational efficiency and agility, Brown‑Forman has made the difficult decision to reduce its global workforce by approximately 12% of its 5,400 employees worldwide. Brown‑Forman is deeply committed to supporting departing employees with comprehensive transition agreements that include severance, outplacement services, and other benefits to help them through this career change. This organizational evolution will simplify and streamline Brown‑Forman's structure, allowing it to become a more agile and efficient organization and reinvest in the capabilities, technologies, brands, and people that will drive future growth. Brown‑Forman Cooperage Closure Brown‑Forman will close its Louisville-based barrel-making operation, Brown‑Forman Cooperage, by April 25, 2025. This closure, which will impact approximately 210 hourly and salaried employees, is part of the overall 12% workforce reduction. Brown‑Forman will offer severance, outplacement services, and benefits consistent with their terms of employment.  Moving forward, Brown‑Forman will source barrels from an external supplier to ensure a steady supply of the same high-quality barrels at a competitive price. Collectively, these actions are projected to deliver approximately $70 to $80 million in annualized cost savings, a portion of which is expected to be reinvested to accelerate growth. In addition, the company will receive more than $30 million in proceeds in connection with the sale of the cooperage assets. The company expects to incur approximately $60 to $70 million in aggregate charges for severance and related costs associated with the workforce reduction and cooperage closing.  Brown‑Forman.com. About Brown‑Forman: Brown‑Forman Corporation has been building exceptional spirits brands for more than 150 years, responsibly upholding our founding promise of “Nothing Better in the Market.” Our portfolio of premium brands includes the Jack Daniel's Family of Brands, Woodford Reserve, Herradura, el Jimador, Korbel, New Mix, Old Forester, The Glendronach, Glenglassaugh, Benriach, Diplomático Rum, Chambord, Gin Mare, Fords Gin, Slane, and Coopers' Craft. With a team of approximately 5,400 employees worldwide, we proudly share our passion for premium beverages in more than 170 countries. WASHINGTON (AP) — Alcohol is a leading cause of cancer, a risk that should be clearly labeled on drinks Americans consume, U.S. Surgeon General Vivek Murthy proposed on Friday.

Back again with another banger of a episode. This one takes us to Mississippi and we get deep in the deep Old Soul of distilling and music. It was such a great episode. I really hope you enjoy it. badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Texaswhiskeyfestival.com Patreon.com/the_whiskeyshaman Our History The first legal distillery in the state of Mississippi, Cathead was founded in 2010 by friends and blues fans, Austin Evans and Richard Patrick. Located in the heart of downtown Jackson, the distillery currently produces eight award-winning, small-batch spirits—Cathead Original Vodka, Cathead Honeysuckle Vodka, Cathead Satsuma Mandarin Vodka, Cathead Raspberry Vodka, Bristow Gin, Hoodoo Chicory Liquor, and Old Soul Bourbon Whiskey—as well as a line of canned cocktails, Cathead Sparkling. Cathead Distillery was named a 2020 James Beard semi-finalist for Outstanding Spirits Producer and is celebrated for its authentic products and a strong commitment to their community. What's a Cathead? The term “Cathead” is a compliment in Mississippi, first coined back in the day by blues musicians as a nod to artists they respect. Mississippi artists and musicians went on to use “Catheads” in many forms of folk art, as a way to pay the rent and share their legacies. Mississippi repealed prohibition in 1966, the last state to do so. Forty four years later, lifelong friends and blues fans founded Cathead Distillery. Cathead is proud to be the first and oldest distillery in the state of Mississippi. Respect Our Community Mississippi is the proud state where blues music began, a genre that has deeply influenced all forms of American music. We work hard to bring honor to the meaning of Cathead through our philanthropic support of live music and artisans alike. Cathead also donates a portion of proceeds to nonprofits that contribute to the region's abundant arts and culture. Cathead Distillery is an event-driven facility and a place for both locals and tourists to enjoy spirits tastings, live music, community, and a cold beer. Magic City Blues Society | Music Maker Foundation | New Orleans Musicians' Clinic & Assistance Foundation | North Mississippi Hill Country Picnic | Yoknapatawpha Arts Council | Southern Foodways Alliance Proof109 Size750ML $69.95 The 2022 Old Soul Bourbon single barrel selection featured just 61 barrels, all carefully reviewed and chosen during the maturation process. Tailored for the discerning palate, barrels that undergo the single barrel process are some of the most monitored and judged. Nose: Dominant aromas of cherry and vanilla, followed by hints of maple syrup and nutty undertones. Taste: Sweet vanilla is at the forefront followed by notes of hazelnut and fresh leather. Finish: Pepper with a dark chocolate and toffee finish. Proof113.7 Size750ml ABV56.9% $125.00 With only 20 barrels produced, this special 9-year bourbon comes in at cask strength, uncut & unfiltered, just like the musician it honors. Old Soul Bourbon Tintype #2 is the second installment to the Tintype Series in collaboration with Music Maker Foundation (MMF). “This bourbon is exclusive, and Hermon Hitson's work for the longest time was too. It was difficult to find his 45s unless you were a deep head,” said Tim Duffy, Founder of MMF. “So, this collaboration makes sense: a fine bottle of spirits graced by a fine musical spirit.” Nose: Earthy and fruity with notes of pear, and black cherry. hints of dark chocolate and sweet corn bread. Palate: Rye spice really shines throughout the palate. notes of caramel nutmeg, black pepper, and cardamom. Mouthfeel: Baking spice finish loaded with black pepper cinnamon and nutmeg. long and lingering. Age: Aged for 8 years & 10 months and bottled at cask strength, Tintype Old Soul Bourbon is uncut and unfiltered—just like the blues artist it honors

Have you ever wondered some of the flavors you pull out of whiskey like. Buttered popcorn or banana has a lot to do with still type and the esters and congeners it pulls over. Today we scrap the surface on it all, stay tuned. We have some great sponsors you need to check out. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Texaswhiskeyfestival.com Patreon.com/the_whiskeyshaman A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired. Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations.[citation needed] Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations. Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in the region around Cognac, France) and any Irish or Scotch whisky labelled as "pot still whisky" or "malt whisky" must be distilled using a pot still. Method of operation During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the liquid boils. The liquid being distilled is a mixture of mainly water and alcohol, along with smaller amounts of other by-products of fermentation (called congeners), such as aldehydes and esters.  At sea level, alcohol (ethanol) has a normal boiling point of 78.4 °C (173.1 °F) while pure water boils at 100 °C (212 °F).[7] As alcohol has a lower boiling point, it is more volatile and evaporates at a higher rate than water. Hence the concentration of alcohol in the vapour phase above the liquid is higher than in the liquid itself. During distillation, this vapour travels up the swan neck at the top of the pot still and down the lyne arm, after which it travels through the condenser (also known as the worm), where it is cooled to yield a distillate with a higher concentration of alcohol than the original liquid. After one such stage of distillation, the resulting liquid, called "low wines", has a concentration of about 25–35% alcohol by volume. These low wines can be distilled again in a pot still to yield a distillate with a higher concentration of alcohol. In the case of many Irish whiskeys, the spirit is distilled for a third time. However, cognac and most single malt Scotch whiskies are distilled only twice. A still used for the redistillation of already-distilled products (especially in the United States) is known as a doubler – named after its approximate effect on the level of the distillation purity. Distillers from the early 1800s with sufficient resources to operate both a primary still and a separate doubler would typically use a smaller still for the doubler (typically about half the capacity) than for the first distillation.

Happy New Year, and welcome back. Today we have Greg with Larrikin. This was such a great episode and a great chat, conversation flowed well and was very interesting. Hope you enjoy it, but first a word from our sponsors. Hinterhausdistilling.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Live the larrikin Way. Larrikin (n.) Australian slang. A person who disregards convention; a maverick. Larrikinism was a reaction to rules imposed by British officials on the young country of Australia. Our whiskey reflects this bold spirit of good-natured irreverence, and relies on character, not ceremony. You may not know Larrikin the word- but you do know these Larrikins;Annie Oakley, Crocodile Dundee, Johnny Cash, Dolly Parton, Pete Mitchell and Steve Erwin. We're greg & katie. From Lawrenceburg to Larrikin—our name might've evolved, but our mission's still as solid as a rock. Larrikin Bourbon Co. is the true-blue embodiment of the American Dream: a craft distillery built from scratch with a fair dinkum, no-nonsense approach to making bloody good bourbon. Our founder, LCDR Greg Keeley, USN (ret), has had a wild ride. Greg's journey kicked off in a vineyard Down Under, to national security professional, and eventually landed in the extraordinary world of distilling. As a Service-Disabled Navy Combat Veteran, Greg has the unique honor of commissioned service in both the United States Navy and the Royal Australian Navy, with combat roles in Iraq, Afghanistan, and the Pacific. Raised in Oz, he also served with the Australian Federal Police. At Larrikin, we don't muck around. We're not here to spin yarns about bourbon dating back to the Pilgrims. Our focus is dead simple: what kind of bourbon do we want in our glass? That's what gets us out of bed. Our goal? To craft extraordinary, novel whiskies that we're stoked to pour and even prouder to share. We bring a bit of Aussie cheek to American whiskey, blending tradition with a whole lot of passion. So here's to great bourbon, good mates, and chasing something truly special. Cheers, cobber! We are LARRIKIN. BLOODY GOOD BOURBON…and the experts agree. Private Barrel Program Our Private Barrel Program is the bee's knees. Handpicked casks that are as rare as hen's teeth. Each barrel is a one-of-a-kind gem—unrepeatable and extraordinary. Simply put, some barrels are just outstanding—first among equals. Choose your barrel in person at the distillery, or remotely, with a curated experience from the comfort of your home, office, or club. Thanks to the new-fangled inter-web, you can taste, evaluate, and select your cask with real-time guidance from our distiller - and find your perfect single barrel select. Let's clear the air: we don't blend our Private Cask selections. We bottle bourbon or rye straight from one single barrel - that you choose. No mucking about. Once it's bottled, there is no more. Your hand-picked bourbon is one-of-a-kind and impossible to replicate. Your Larrikin Bourbon Select bottles feature the barrel's special details like your logo or message along with age, proof, and mash bill. Whether you're a retailer, distributor, bourbon club, individual with a great taste in bourbon or charity group, your bottles are uniquely yours. Depending on the cask's age, you'll get between 140 and 240, 750ml bottles. Rule of thumb, the older the cask, the fewer bottles. No wait, no drama, just bloody good bourbon.  

We did it guys, We made it to the end of the year. I can't thank y'all for hanging out with me. It has been so much fun, and i have learned so much about whiskey, recording, editing, media, marketing. I can't wait to see what the next year has in store. and I couldn't do it with out my loyal Patreon and my sponsors. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Patreon.com/the_whiskeyshaman An "end of year review" is a formal assessment conducted by an employer to evaluate an employee's performance over the past year, typically including a discussion about accomplishments, areas for improvement, and setting goals for the upcoming year; it's also known as an annual performance review or appraisal.  Key points about an end of year review: Purpose: To reflect on an employee's performance against set goals, identify strengths and weaknesses, and provide feedback for future development.  Who participates: The employee and their manager.  What's discussed: Achievements and key contributions made during the year  Challenges faced and how they were overcome  Areas where improvement is needed  Career development goals for the next year  Importance: It's a crucial opportunity for employees to showcase their work, receive constructive feedback, and discuss potential career progression.  An "end of year review" for a whiskey is a summary of a particular whiskey's performance and reception throughout the year, usually including details about its taste profile, popularity among consumers, critical acclaim, sales figures, and overall impact on the whiskey market, often used to identify the "best" or "most noteworthy" whiskeys of the year by reviewers or industry experts.  Key aspects of a whiskey end-of-year review might include: Tasting notes: A detailed description of the whiskey's aroma, flavor profile (including notes like vanilla, spice, oak, fruit), and finish.  Overall quality assessment: A score or rating based on the whiskey's balance, complexity, and overall drinking experience.  Market performance: Information about the whiskey's sales trends, availability, and consumer reception.  Critical reception: Reviews from industry publications and experts, highlighting any notable accolades or awards received.  Comparison to other whiskeys: How the whiskey stacks up against its competitors in the same category.  Unique features: Any special characteristics or production methods that set the whiskey apart.  A New Year's resolution is a promise to do something differently in the new year. For example, someone might resolve to exercise regularly or learn a new skill.  Here are some tips for making New Year's resolutions:  Set a goal: Choose a goal that motivates you. Be specific: Make sure your resolution is clear. Break it down: Split large goals into smaller ones. Write it down: Put your resolution in writing. Share it: Tell others about your resolution. Automate: If possible, automate parts of your resolution. Some common New Year's resolutions include: Finding a new job, Improving mental health, Improving time management, Learning a new skill, and Working on work-life balance.  The tradition of making New Year's resolutions dates back over 4,000 years to the ancient Babylonians. During their 12-day new year festival, the Babylonians would make resolutions to their gods, pay debts, and return borrowed items. They believed that keeping their resolutions would lead to favor from the gods. 

Well I made it to round 2 will I get any farther, you will have to listen to find out. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Patreon.com/the_whiskeyshaman Here we are, from 32 down to 16! Round 2 starts now! The competition heats up as we cut it down to 8! Tune in and cheer @the_whiskeyshaman and Average Whiskey Drinker on. Who's moving on the round 3? Whiskey is made everywhere these days. And while the styles and flavor characteristics of each region are overlapping more and more, it's still fun to compare whiskey from around the world. It's even more fun to host an Around the World whiskey tasting, especially if it's a blind tasting. Here's how to do it. Blind tastings are one of my favorite ways to do whiskey tastings because they remove all the stigma and reputation of a label or region, leaving only the whiskey to tell the story. It's easy to get caught up in a brand or type, thinking one is better than the other for whatever reason, but blind tastings remove everything but your senses. And it's always a surprise learning what you truly like!   There are two ways to do an Around the World whiskey blind tasting. One is to go off of the typical characteristics of each region and pick whiskeys that reflect those assumptions. The other is to throw those assumptions on their head and pick whiskeys that challenge the usual characteristics. If your goal is for guests to guess each region correctly, staying along typical whiskey characteristics is easier. But if you want to challenge your guests and expand what they think each region represents, picking unusual whiskeys is the way to go. Here's how to host an Around the World whiskey blind tasting the easy way and the hard way. Note: Whiskied Wanderlust uses the American spelling of “whiskey” unless specifically referring to Scotch, Canadian, Japanese, or those spelled “whisky,” so both spellings are used throughout this article. First off, some logistics for whiskey tasting. You'll need 5-7 bottles of whiskey (see suggestions below). Any more kills your palate and makes deciphering nuisances difficult. Get a whiskey glass (preferably Glencairns glasses) for each person, or if you can, enough for each whiskey to have its own. That allows guests to compare and contrast, going back to previous pours. Don't forget water for cleansing palates, water droppers (these work great) for tasting, plus pens and paper for notes. If you want to go all out, create tasting maps and notecards. And it never hurts to have snacks like cheese or nuts to help balance the alcohol. Want to host and participate in the blind tasting? Here's how to trick yourself into not knowing which whiskey is which. Get identical tumblers or carafes for each whiskey to pour out of. Using tape, mark the bottom of the bottles with a number, then mark the tumbler or carafe with the same number. Pour the amount of whiskey you'll need for the tasting in each tumbler and have your guests pick the order to pour. Just make sure you keep the tumblers in tasting order so you can decipher which whiskey was which at the end. The setup for the whiskey blind tasting.How to Host an Around the World Whiskey Blind TastingWhiskeys ready to be poured into tasting glasses.How to Do A Whiskey Blind Tasting

Welcome Back if y'all remember I had to redo this podcast. I hope it is worth the redo for y'all. I thought it was a great conversation. I love a distillery that gives back to the community.  Make sure you check out our sponsors Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Patreon.com/the_whiskeyshaman Rio Brazos Distillery The first distillery in Brazos County, the Rio Brazos Distillery was founded in 2013 by the Barkman family. We make whiskey from small batches of sweet corn, red winter wheat and two-row malted barley — all grown in Texas by Texan farmers — and distilled in a pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final 13-hour long spirit run. We donate our spent grains to a local company that grows insects for poultry farming. Sealed with Pride. Stamped with Your Ring. Commemorate the Achievement. Seal and stamp a bottle with your class ring's imprint. This December during regular tasting room hours. College Station Texas Corn Whiskey College Station is distilled from a sweet bourbon mash of sweet corn, wheat and malted barley. Its time in both new and used charred oak barrels results in flavors of candied fruits, apricot, nutmeg and toasted coconut. A long finish ends with notes of fresh-cut grass. 45% alcohol by volume | Single Barrel | Hearts Cut Texas Bourbon We mill and cook a sweet mash from Texas-grown corn, wheat and malted barley in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new, charred American white oak barrels, is bourbon.

Have you ever sat down with a glass and nosed and tasted it, and found a ton of notes you didn't know you could get in whiskey. Rye whiskey has done that for me, the spice and sweet, the tart and the fruit. Lets take a trip on the rye side. But first our sponsors are having some great holiday deals go check them out. Badmotivatorbarrels.com/shop/?aff=3 Hinterhausdiatilling.com https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Rye whiskey is a type of American whiskey made with at least 51% rye grain:  Ingredients: Rye whiskey is made from a mash bill that includes rye, corn, malted barley, and other grains. The mash bill can range from 51–100% rye.  Taste: Rye whiskey has a spicier, drier taste than bourbon because rye is spicier than corn. It often has a black pepper or clove-like taste.  Distillation: Rye whiskey is distilled to no more than 160 U.S. proof (80% abv).  Aging: Rye whiskey is aged in charred, new oak barrels.  Rye whiskey can refer to two different, but related, types of whiskey: American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process. American rye whiskey Rye grain must make up at least 51% of the mash bill of a rye whiskey in the United States. In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.)[citation needed] It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".[1] Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania, New York and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.[2] By 1808, Allegheny County, Pennsylvania farmers were selling half a barrel for each man, woman and child in the country.[3] By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela, Pennsylvania, was the largest producer of rye whiskey, with a capacity of 30,000 barrels a year.[4][5] In 1886, rye whiskey was produced in 17 states.[6] Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.[7] In the early 21st century, an expanding number of rye whiskey brands are produced by Campari Group (Wild Turkey Rye), Diageo (George Dickel Rye and Bulleit Rye), Heaven Hill (Pikesville Rye and Rittenhouse Rye), Suntory Global Spirits (Old Overholt and Jim Beam Rye), The Sazerac Company (Col. E. H. Taylor, Sazerac Rye, and Thomas H. Handy), and various smaller companies. A particularly large producer is MGP of Indiana (formerly known as Lawrenceburg Distillers Indiana), which is a distiller for many brands that are marketed by others (including some of the large companies previously listed).[8][9]

Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors. Hinterhausdistilling.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/The_whiskeyshaman Different to a distiller, more than a blender, we are Scotch Whiskymakers. WE ARE WHISKYMAKERS Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers. ‘Whiskymaker' is a word we invented – you won't find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover. Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day. Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the world's great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create. Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is ‘Nectarosity'.   TASTING NOTES Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun.  When our forest king emerges from the trees, take note of his crown of oak.It's a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says ‘what's mine is yours – enjoy...'So, will you do him the honour?      Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white. INGREDIENTS 2 oz of Glasgow Blend ¾ oz of Fresh lemon juice ¾ oz of Simple syrup Garnish with an orange slice and a Maraschino cherry METHOD Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.Strain into a cocktail glass.To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).Serve, and enjoy. Discover the whisky inspired by a pâtissier's test-kitchen...Or, meet our regal sage with a crown of oak...Scotch Whisky Sour

It's that time of year again. The holidays can be a great time for a whiskey person. But they can also suck. Getting a bad gift is not what we are going for. So sit back and relax I have Done all the leg work for you, and I will try to have links to help out. First and foremost you can check out our sponsors they offer great products for any whiskey lover If you are looking for a barrel to do home blends or double oak a product, click link. Badmotivatorbarrels.com/shop/?aff=3 Hinterhausdistilling.com  has some great whiskey that you can purchase, and don't forget there Warming Hut a holiday spirit. It's a great pour for a limited time. Patreon.com/the_whiskeyshaman. Did you know you can gift a subscription. I release content on there all the time. Check it out. Here's How It Works 1 Pick A Subscription Subscribe for yourself or send a gift to your fellow whiskey lover to the most exclusive top-shelf whiskey club. 2 Set The Delivery Location Curated samples are shipped right to your door every quarter. 3 Enjoy Your New Discoveries Every quarter fall in love with a new whiskey distillery and order member-discounted full bottles to add to your whiskey cabinet. Blindbarrels.com Our History "Looking back at the beginning of the Society, it's not difficult to see us as part of the wider movement. Our confidence and gleeful iconoclasm, our willingness to take on an establishment as huge as the Scotch whisky industry, were made possible by the way things were already moving in wider spheres." - Pip Hills, Society Founder SMWSA.com The Glencairn Glass Range The Glencairn Glass, the world's favourite whisky glass, and the winner of the Queen's Award for Innovation, now sells over 5 million glasses year around the globe. And with the success we have identified the need for a range of glassware to enhance the drinking experience of a growing range of spirits. Whiskyglass.com Flaviar is a band of spirits enthusiasts, inspired by culture, rich history and the art of distillation. We forage the World of Spirits for the finest, rarest and most unique expressions out there and pack it all into a 21st century Members Club. You are what you drink, diversity and quality matter and all that should most certainly be enjoyed with style and in good company. CLUB ETHOS Times have changed since the dark era of 1920's Prohibition, when the sale and consumption of alcoholic beverages was outlawed. There are now over 15,000 different spirits on the market and each year hundreds of craft distilleries open their doors. While not outlawed, 99% of these drinks are just as unreachable as they were 90 years ago. Most bars and liquor stores carry only 10 to 50 bottles on average, with Jack and Johnnie always in the forefront of the show. We believe everyone deserves a place in the spotlight. We fight for equal opportunity for producers to reach individuals like you. We, ladies and gents, lead the speakeasy movement of the modern day. Flaviar.com Mavericks since 1983

Here we go again, and this time we are going hard. Get that lol. Bryan and I had a great chat about all the cool stuff they are doing. We talked Sweet mash, food, and the like. It was a great conversation really hope you enjoy. And now a word from our sponsors. Hinterhausdistilling.com Badmotivatorbarrels.com/shkp/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Hard Truth Distilling Co. Hard Truth Distilling Co. began distilling in 2015 in the small upper rooms of Big Woods Pizza Co. in downtown Nashville, Indiana. The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on a rolling, wooded, 325-acre property about a mile away from Hard Truth's original home.That property became the gorgeous Hard Truth campus, with the Hard Truth Tours & Tastings Center being the first building to open its doors to guests at the very end of 2017. The following summer, the Restaurant at Hard Truth opened to hungry guests. And, in the fall of 2018, Hard Truth Distilling Co. made the move to its brand new, state-of-the-art, sweet mash distillery, where it's been producing Hard Truth spirits ever since. Over the past few years, our teams have continued to develop the property that surrounds the Hard Truth distillery with new tours and activities, festivals, and a major expansion at Hard Truth on the Rocks — a terraced, outdoor area with a stage for live music, food truck, and bar that operate seasonally. The Hard Truth distilling team continues to work diligently, crafting a range of premium spirits, including popular crowd-pleasers like Maple Bourbon Cream and Hard Truth Toasted Coconut Rum and, of course, remarkable sweet mash whiskeys — the first of which, Hard Truth Sweet Mash Rye Whiskey, was released in November 2021. Hard Truth Distilling Co. is part of the BWQOHT, Inc. family of brands, which also includes Big Woods Restaurants and Quaff ON! Brewing Co. Sweet Mash Bourbon Sweet Mash Bourbon marks a new chapter for Hard Truth. When we built our still in 2018, Bourbon was the first whiskey we barreled. It's the one we've been waiting for the longest, and now, it's here — Bourbon, authentically made from grain-to-glass by Hard Truth in Brown County, Indiana. Nothing, from start to finish, was left to chance. From high-quality Indiana grains, our continuous column still custom-made by Vendome Copper & Brass Works, and barrels specifically produced for each unique mash bill — every step of our bourbon-making process was pioneered by Master Distiller Bryan Smith to bring you a whiskey unlike any other. Why sweet mash? Every batch of Hard Truth Sweet Mash Whiskey begins with entirely fresh ingredients, known as the sweet mash process. Where sour mash reuses a portion of each previous batch, it also mutes some of the flavor. By using sweet mash, we're able to highlight the complexity and pleasant flavors from our grains and reach the peak flavor in our new, charred American oak barrels. French Oak Harvest Rye French Oak Harvest Rye is the third release in a limited, four-part, collectible series from Hard Truth Distilling Co. and Mellencamp Whiskey Company. The unique mash bill was first featured in the original Harvest Rye (fall 2023) and is composed of 100% Indiana-grown rye and corn. This expression, rested in new, charred French Oak barrels, offers additional dimension to that first release. The French Oak shifts the flavor dynamic, leaning into and highlighting fruit-forward notes within the whiskey. Spirit Specs Finished in French Oak Mashbill of 72% Rye and 28% Corn Bottled at 104 proof (52% ABV) Small batch (36 barrels) AppearanceAuburn AromaToasted marshmallow, vanilla, rye spice, candied apricot TasteRich brûléed sugar flows into apricot marmalade, cracked black pepper, and vanilla FinishCitrus peel and clove fade to deep oak, cherry, and a warming black pepper finish

Alright here is a sneak peak of the pattern only episode for you free feed guys and gals. If you wanna learn more go to Patreon.com/the_whiskeyshaman And thank you to our sponsors Hinterhausdistilling.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

So you got a barrel of whiskey where do you put it, in the attic, basement, garden. Rickhouses are the best bet, lets get into it but first our sponsors Hinterhausdistilling.com Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Barrel rickhouses are warehouses where barrels of aging whiskey are stored on wooden racks, or ricks, that are stacked vertically. The design of a rickhouse allows air to circulate around the barrels, so they don't need to be moved or rotated.  Rickhouses are important to the bourbon industry, and have been since the late 1700s in Ireland. The term "rick" may come from the Irish word for "king".  Here are some things to know about rickhouses: Temperature The temperature inside a rickhouse can vary significantly, with the top floors being hotter and drier, and the lower floors being cooler and more moist. These temperature fluctuations can accelerate the maturation process, which can enhance the whiskey's flavor.  Location The location of the barrel in the building can affect the maturation process. For example, brick warehouses can create steadier climates than open-air rickhouses, which can allow for slower aging.  Cost A rickhouse can cost around $7 million and house between 18,000 and 55,000 barrels.  Barrel storage There are other types of barrel storage, including palletized warehouses and dunnage warehouses. Palletized warehouses are more modern and cost-effective, but rickhouses can be more innovative and efficient for storing barrels. Great Insights: A Closer Look at OurKentucky Rickhouses HOW SIMPLE STRUCTURES PRODUCE COMPLEX FLAVORS 2019 High-quality charred oak barrels are essential to developing Elijah Craig's signature flavor. But where and how those barrels are stored are an essential part of the story. Discover the Greatness Within our open-air rickhouses. Aging our Bourbon in Level 3 charred oak barrels is the first step to developing Elijah Craig's signature flavor; but equally important is where those barrels are stored. For centuries, American distillers have aged whiskey in warehouses with styles ranging from converted barns to ornate, custom-built brick buildings. Today, we age our Bourbon in what are known as traditional open-air rickhouses. These modest wood-frame structures, usually seven stories tall, have corrugated metal sides and roofs. Each floor is filled with wooden ricks, in which barrels are stacked three-high and stored throughout the aging process. The design allows the air to circulate around the barrels, which means they never need to be moved or rotated during their time in the rickhouse. According to Donald Blincoe, whose firm, Buzick Construction, Co., has been building rickhouses since 1937, very little about these buildings has changed over the past century for one main reason: the design works. Apart from being simple to build, these storage spaces serve unheralded roles in the development of Elijah Craig. With only a thin sheet of metal separating them from Kentucky's climate, our barrels experience drastic swings in temperature—which ultimately improves the flavor of the Bourbon they hold. Our rickhouses are not climate-controlled or insulated in any way; nature alone dictates how hot or cold the temperatures are inside. Temperatures can swing from below 0° F in winter to more than 100° F in just nine months. Barrels stored on the highest floors endure the summer's worst heat, which leads to more water evaporation and results in Bourbon with higher proofs. On the lowest floors, where temperatures are much cooler, the reverse happens: barrels often lose more alcohol than water, and proofs drop. The moderate temperatures of the middle floors form a sweet spot where maturation is most balanced. Elijahcraig.com

I know what your thinking, and yes I am burning through them. Today we have Nate from Hinterhaus Distilling, we talked all thinks from Tesla to Terroir. I really hope you enjoy it. And please check out there website. Hinterhausdistilling.com Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman OUR STORY HIN·TER·HAUSrear building, house at the back Hinterhaus is named in honor of the hinterland at our doorstep - the vast Sierra Nevada wilderness that has long beckoned explorers and adventurers to this breathtaking mountain range. Our spirits are born beneath the long shadows and rustling needles of tall trees using fresh mountain water that flows just beyond our doors before bottling at our 4000 ft perch. We are proudly family operated, and we collaborate with our neighbors to source local ingredients and casks. Every spirit we produce reflects the pristine region we call home. Enjoy a taste of the Sierra with us, and we raise a dram to those who carve their own path. EXPLORE OUR SPIRITS At Hinterhaus Distilling we create our spirits using thoughtfully sourced, high quality ingredients. This results in a provenance and sense of place that you can nose and taste. AMERICAN SINGLE MALT WHISKEY - DISCOVERY Distilled using thoughtfully sourced, high quality barley. Aged to perfection at our Sierra Nevada mountain home. TRAPPER'S OATH EXTRA AGED RYE WHISKEY Extra aged rye whiskey finished in ex-bourbon ex-stout beer barrels. CALAVERAS CASK FINISH BOURBON Interesting bourbon finished in an ever changing variety of local wine casks. Each batch stands on its own merit. NORTH GROVE VODKA Award-winning vodka made from Northern California wine. CALAVERAS CASK STRENGTH SINGLE BARREL RESERVE BOURBON Single barrel local wine barrel finished bourbon. Full proof, full flavor.  SOUTH GROVE GIN Sierra Nevada Gin distilled from wine and vapor infused using botanicals native to the Sierra. Ratings Best Buy Hinterhaus Calaveras Cask Finish Bourbon California, US Rating 94 Price $39 Brand Hinterhaus Category American Whiskey/Bourbon Alcohol 46% Bottle Size 750 ml Issue Date 7/1/2022 Print Shelf Talker Buy Now When you buy something through our link, we may earn a small commission from our affiliate partners. Wine Enthusiast maintains complete editorial independence and all wines are blind tasted. Read more about our policy. The concept: a blend of bourbons finished in four California wine barrels, intended to replicate a popular wine blend. The result: allspice, cola and sarsaparilla aromas, leading into a bracing palate with burnt almond and oak. It finishes with a big, drying exhale of cinnamon and burnt orange peel. — Kara Newman  What Is Blind Tasting? All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context—vintage, variety or appellation—but never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted. View Video About The Scores *Products deemed unacceptable (receving a rating below 80 points) are not reviewed. 98-100 ClassicThe Pinnacle of quality 94-97 SuperbA great achievement 90-93 ExcellentHighly recommended 87-89 Very GoodOften good value; well recommended 83-86 GoodSuitable for everyday consumption, often good value 80-82 AcceptableCan be employed 

Guys this was a great chat, Cole is a awesome dude. And the whiskey topnotch. We went deep into there WHY and what the brand is all about. Hope you enjoy, Have you checked out our sponsors Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman HKYoungbourbon.com Elevating the art of toasted barrel whiskey Toasted barrel blend What is the "toasted barrel blend?" As a brand, we have committed ourselves to exploring toasted barrel finishes. We want to find how toasted barrels can influence, alter, and emphasize the aromas and flavors of whiskey. In teaming up with the brilliant people of Independent Stave Company (ISC) we found three types of toasted barrels (for now) that perfectly accomplish our goals: Heavy Toast American Oak Barrels: Caramelized oak, toasted nuts, hints of dark chocolate, and coffee Custom Spice Toast, Char #1 American Oak Barrels: Baking spice, subtle char, smoky note, coconut-like character Medium Toast, Char #1 Hybrid Oak (American/French) Barrels: Vanilla, caramelized sugar, nutty aromas, fresh oak notes Additionally, each of these barrels was seasoned for extended periods of 18 to 24 months, allowing ample time for oak extraction and oxidative maturation to occur, contributing to textural richness.Like any good blend, we start with a base. To create the base of our Toasted Barrel Blend (dramatic pause for the “eureka moment”), we develop a custom blend of our bourbons that were finished in these three different toasted oak barrels. It's quite amazing to discover the different profiles you can create by using whiskey of the same mashbill but finished in three different toasted oak barrels. Once we've developed our base blend, we integrate other Kentucky straight bourbon whiskies to layer additional flavors into the blend, creating a final product that is sure to turn you into a believer. What makes H.K Young Bourbon Co. THE toasted barrel finish bourbon company?We've committed our brand to exploring how toasted barrels change whiskey's profile. By meticulously selecting and blending whiskeys finished in our unique toasted barrels, each crafted to enhance specific notes, we create distinctive batches that showcase the extraordinary flavors and aromas toasted barrels provide.Join us in a toast to the extraordinary! Batch #2: “Panacea” In Greek mythology, Panacea is the goddess of cure. By modern definition, panacea means “a solution or remedy for all difficulties.” Now, it is the name for the second batch of our H.K. Young Toasted Barrel Blend. Batch #2 distinguishes itself from Batch #1 with its nearly medicinal-like, oily viscosity, reminiscent of the early apothecaries blending ingredients to ward off ailments, and the days when whiskey was considered a medicinal remedy. “Panacea” embodies the rich outcomes achievable when blending select whiskies finished in our toasted oak barrels. While Batch #1 focused on higher tannins for a drier mouthfeel, Batch #2 dramatically increases viscosity, aiming to provide an experience that is not only delicious but also evocative of a time when a sip of whiskey was a trusted remedy for both body and soul.On the nose, “Panacea” opens to delightful aromas of maraschino cherries, candied pecans, and vanilla, with hints of cigar smoke in the background. The palate is layered and viscous, offering notes of artisan chocolate-covered cherries, raw honeycomb, and babelutte toffee. As the flavors transition into the finish, notes of sweet oak, peanut brittle, and tobacco harmonize to create a memorable and incomparable pour

Are you scared yet, well you will be. This is the spooky episode of TWSP and we found some new stories and legends. So sit back and relax, on second thought turn the lights on and grab a bottle. And enjoy after you visit our sponsors. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Allow me to regale you instead with the story of the Glenrothes distillery in Scotland. The story actually starts many miles to the south of the town of Rothes, where the distillery is situated, and some years before its construction, by the Firth of Tay at Dundee. An ambitious construction project to build a rail bridge over a nearly 3 mile-long stretch of the fifth began in 1871. Due to challenges and necessary redesigns, there were significant delays, and the construction was only completed in early 1878, after which the first engine successfully crossed the bridge. Queen Victoria herself used the bridge in June of 1879. In the same year in which the bridge was completed, the construction of Glenrothes began, and it was not very long until it was ready for production. On the evening of Sunday, 28 December 1879, the first distillation run occurred. On that very same evening, one of the greatest structural disasters in all of the British Isles occurred when a violent storm blew at the precise angles and strength to cause a collapse, just as a train carrying roughly 70 passengers was passing over it. There were no survivors. Just as the first spirit flowing out of the stills at Glenrothes was being collected, so too did the spirits of those ill-fated travellers depart from this world. Though initially prosperous, the future of Glenrothes would be very turbulent indeed. A fire which raged throughout the distillery 18 years later caused major damage and losses, threatening closure, but they managed to scrape through. Just six years later, in 1903, there was a massive explosion that caused serious damage. In 1922, the second great fire to ravage the distillery burnt down warehouse number 1 and destroyed over 200 000 gallons of maturing whisky. That was not the end of Glenrothes' trial by fire, though, as another significant one occurred in 1962 and prompted the owners to rebuild the damaged structure and also expand the distillery to increase production. The distillery, by the way, is situated right next to a graveyard. One can't help but think of the staff who worked late shifts throughout the years and caught a glimpse of the tombstones illuminated by the cold glow of a winter moon and reminisced about that tragic day, which some thought to be the cause of all the distillery's woes. But like an undying spectre, the spirit of Glenrothes has always endured, and they have made and continue to make some good Speyside whisky, though they are quite often overlooked or maybe just regarded as best forgotten, lest some unfortunate series of events be summoned. Better to just let some things lie undisturbed. Haunted Distilleries: Spirits of a Different Kind October 31, 2023 –––––– Julia Higgins Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghosts—more than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that they're almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, we've rounded up a handful of distilleries around the world where spirits—the liquid and the otherworldly kind—are both part of the story.

This is the blind challenge I did with Nora from Lost Lantern. It was a awesome time, check it out. Babmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/The_ WhiskeyShaman Whiskey blinds are a way to taste whiskey without knowing what it is, which helps remove biases and develop your palate. Blind tasting can help you learn to taste the whiskey more objectively, and to rely on your senses to identify its characteristics.  Here are some tips for setting up a blind whiskey tasting: Arrange bottles randomly: Cover the bottles with numbered sleeves or bags to hide their identities. Prepare tasting glasses: Provide a tasting glass for each participant. Have water and palate cleansers: Provide water and palate cleansers for participants. Bring a notepad and pen: Have a notepad and pen available for taking notes.  You can also buy blind tasting kits, which can include whiskies, instructions, and tasting sheets. Some examples include:  Whiskies of the World: A package that includes four different whiskies, instructions, a tasting sheet, and hints to help you guess which whiskey is which  Blind Barrels: A subscription service that provides four 50 ml samples of American whiskey each quarter, along with a tasting led by a spirits guide  Great Whiskey Challenge: A premium blind taste testing kit that you can use with family and friends 

Man oh man i'm so excited to bring this episode to y'all. Today we have Jason with Still Austin Whiskey. We had a great conversation about the brand and the spirit. Lets get into it. Have you checked out our sponsors yet. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Stillaustinwhiskey.com It all started in 2012.  Cleveland Seals was looking for a post-retirement project to occupy his time and had the wild idea to start a whiskey distillery.  Cleveland shared his dream with his son, Chris, and asked for his help. Chris —a longtime economist and risk manager— knew all too well how difficult it would be to bring his Dad's dream to life.  Looking at the risks, Chris thought that the chances of success were pretty low, but he liked the idea of spending time with his dad, so he suggested to Cleveland that they do a “feasibility study.”  The supposed “study” would ostensibly determine the chances of success in starting an Austin-based whiskey distillery, but secretly, Chris's real plan was just to spend time with his dad, get him settled into retirement, and after having a lot of fun, decide not to actually do it. Over the course of the next year, that is exactly what Cleveland and Chris did. The two traveled together, visited whiskey distilleries, and had a lot of fun drinking whiskey together. Prior to this “study” the father-son duo rarely talked with one another, but they soon found themselves talking every day.  And not just talking about business.  After a few whiskeys they were talking about everything -- even their feelings!  As Chris says, “it was the best thing that ever happened to me and my dad.” Then, as fate should have it, in 2013 state laws in Texas changed.  The changes made it easier to open a craft Bourbon distillery in Texas, and also made it likely that a Texas Whiskey category would emerge.  Having devoted a year to studying the market, the two realized they just might be at the right place at the right time.  They assembled a team of local farmers, whiskey experts, local artists, and crazy co-conspirators — and together with the support of their whole community, Still Austin Whiskey Co was born.   The distillery broke ground in 2014 and began distilling in 2017 (yes, it took three years to build this special distillery).  In 2020, Still Austin's first straight bourbon whiskey was released.  Over the past decade, Cleveland and Chris discovered the power of believing in a special future - especially for someone you love.  Cleveland's dream came to life as an authentic Texas whiskey, made from grain to glass in Austin, Texas.  Together we make whiskey for everyone: the musicians, the visionaries, the lovers, the scientists, the oddballs, the artists, and the everyday dreamers.   Everybody knows that really great whiskey HAS to come from Kentucky, right? And everybody knows bourbon HAS to come from Bourbon County, right? Right? Everybody is wrong. The truth is great whiskey can come from anywhere, and great bourbon can come from anywhere in the United States (as long as you follow the rules). Dozens of fantastic whiskeys have popped up over the last few years from all over the world, even from places as far away from the U.S. as Australia. As whiskey making has grown more popular, people from all over the world have learned how to make great whiskey, and Texas is leading the way.

Here we go again, this was an awesome talk with Ryan. He is a wealth of knowledge for his brand and I can't wait for y'all to see it. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman A RICH HISTORY The patriotic men of the 10th brought diversity, courage, and hope to the Rocky Mountains when they arrived in the 1940s to train just a few miles south of what is now Vail.   They were part of the greatest generation of men, wanting to make each day count and each day better than the last.  The mentality they had was strong after being shaped from the rigors of mountain warfare, their egos humble. Camp Hale, the legendary home of the 10th Mountain Division, was constructed in 1942, located 22 miles west of Vail between Leadville and Minturn in the Pando Valley. The initial population of Camp Hale included 15,000 soldiers, 3,000 administrative, medical, and other non-skiing staff, 5,000 mules, and 200 dogs. In January of 1945, the 10th deployed to Italy's Apennines Mountains, where they would battle the German army for the next two and a half months. On May 2, 1945, Germany surrendered to the Allies in Florence, Italy, ending the 10th's Italian Campaign. After World War 2, many of the 10th Mountain Division warriors came home to the USA and continued skiing. The 10th Mountain Division veterans started many of the US ski areas we now love. At least 62 ski resorts have been founded and managed by former 10th Mountain Division veterans. The tradition of excellence established by the original 10th Mountain Division continues with today's 10th Mountain Division Light Infantry (LI). Now based at Ft. Drum in Watertown, New York, the 10th Mountain Division LI has the distinction of being the most deployed military unit when a humanitarian, natural disaster, or conflict arises in the world. the mountain lifestyle The 10th Mountain Whiskey and Spirit Company is an extension of the mountain lifestyle, bringing together the old with the new. Generation after generation, men and women alike, all share this same passion, enjoying it for a day, a weekend, a lifetime, or somewhere in between. No matter how long it's embraced the combination of friends, mountains, memories, and spirits, brings people together like no other. To encourage these relationships, to embrace the mountain lifestyle, and to honor the 10th Mountain soldiers who inspired our way of life, we created a tribute spirit company in Vail Colorado. Not only is it a tribute to the 10th Mountain soldier, but it is also a tribute to those that enjoy the mountain lifestyle, living it fully, every day. Hero to Hero Bourbon Hero to Hero focuses on connecting qualified military personnel with first responder careers. This bottle's purchase helps defray the costs of requisite training and associated living and travel expenses, eliminating undue financial stress from this transitional period. AGED: 2 years PROOF: 116 ABV: 58 APPEARANCE: Rich Copper and Bronze  NOSE: Brown Sugar, Caramel, a Hint of Strawberry  PALATE: Less sweet than the nose would have you believe. Toffee, Vanilla and Oak. Buttery mouthfeel  FINISH: Slightly hot, but all the palate's flavors come bouncing back at the end 10th Mountain Rye Whiskey is an award-winning spirit that is sure to please. Distilled with the finest rye grain, this 750mL whiskey has a smooth, balanced taste and a pleasing aroma, making it an amazing drinking experience. MASH BILL 69% Rye with Corn and Malted BarleyAPPEARANCE golden amberNOSE aromas of oak, dark fruit and light caramel with a hint of cinnamonPALATE spicy, full-bodied, touch of toffeeFINISH dry finish with lingering spice and oak notesAGED new charred oak barrel

Alright this was such a fun talk. Today we chatted with Nick founder of Found North Whisky. These guys are doing some amazing things I can't wait for yall to see it. Make sure you sign up for there mailing list there last Batch sold out in 90 seconds. But first a word from our sponsors. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Foundnorthwhisky.com FOUND NORTH Each batch of Found North whisky is a careful selection of casks blended to bring out the best and most distinctive qualities of the chosen whiskies. Every release is unique, but each also builds on previous batches and fits into the unfolding saga of Found North. All our whiskies are non-chill filtered with no coloring or additives. Batch 001 and Batch 002 were released in April 2021 and both received Double Gold at the San Francisco World Spirits Competition. Batch 003 was awarded Double Gold and Batch 004 won "Best Canadian Whisky" and was awarded Double Gold at the John Barleycorn Awards Spring 2022. Found North Hell DiverFirst Flight Description Hell Diver First Flight is the newest addition to our High Altitude Collection. Unlike our Batches where we blend fully matured whiskies, our High Altitude Collection is defined by the process of blend, finish, reblend. Adhering to this creation philosophy, Hell Diver started as a blend of 15, 22 and 23 year old corn with 18 and 19 year old rye, which we recasked into Pedro Ximénez Sherry, Cognac, and New American oak casks. Over the following year, we meticulously tracked these casks' progression, pulling and vatting them as they reached their peak maturation. To achieve the correct balance, we only used two-thirds of these casks in the final blend.We designed the original blend with Pedro Ximénez Sherry casks in mind. Sherry casks are heavy-handed and prone to overwhelm meek-spirited whisky. A domineering cask requires an imperious spirit. As such, we created a deep, rich and viscous original blend with prominent orchard fruit preserves, earthy rye spice and pronounced rose blossom water top notes. We believed this foundation would handle the sweet and dry resonance of PX Sherry casks. Flavor Notes A swirling aura of fig preserves, chocolate pound cake and straight cacao waft from the glass as the first pour flows from the bottle. The nose evolves into caramel, shortbread wafer and candied apricot with coffee ice cream and chocolate covered raspberries.‍Hell Diver lands like a power chord, strumming cinnamon, dark chocolate and wood spice on the front palate. This whisky is a maelstrom of layered flavor and texture. Like the wind and the tide, the oily-sweet viscosity on the tongue merges with the crackling nutmeg spice on the roof of the palate, meeting in the middle to create a tempest of tannin, graham cracker, vanilla and allspice, all tinged a deep shade of ruby red fruit. If your palate had eyes it would see claret. The flavors coalesce, the sea calms and the finish leaves you with reverberating notes of candied dates and cloves. Why We Made This Whisky For us, Found North is an ongoing journey, an unfolding story. When we made Peregrine, we had a vision for an elegant, elevated whisky; a bird, a blend and a style that could wear the crown of the High Altitude Collection. The resulting whisky embodied the high-soaring Peregrine Falcon that reaches for the heavens.As we contemplated the next chapter in the collection, we wanted to create Peregrine's counterpart. Though the loon is a great flier, traveling upwards of 500 miles in a single day, it is known for its aquatic prowess and its eerie nighttime call that haunts the foggy northern lakes of North America. Nicknamed the Hell Diver, the Common Loon is an uncommonly heavy bird allowing it to propel itself below the water's surface. And if you read this far Batch 10 release is right now so get it while you can.

This is a impromptu live I did with Dylan over at Whiskey House Pub House. https://open.spotify.com/show/7zR1lKeyjR7WCOTO9hkxW3?si=0e14c04fa1214fc0 And Psychman Joined as well. Such a good time with whiskey family. https://www.instagram.com/whiskeyhousepubhouse?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== https://youtube.com/@whiskeyhousepubhouse?si=NAjMrTW_xusAJVIQ And psych man is MIA

Bourbon heritage month is upon us and a big milestone happened. Jimmy Russell just passed 70 years at Wild Turkey, this is such a epic event they are releasing a special bottle for the event. But first a word from our sponsors. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== JIMMY RUSSELL'S70th ANNIVERSARY8-YEAR-OLD RELEASE Commemorative bourbon release honoring Master Distiller Jimmy Russell's 70th Anniversary with Wild Turkey making him the longest-tenured spirits Master Distiller in the world.  WILD TURKEY JIMMY RUSSELL'S 70TH ANNIVERSARY To honor Jimmy's incredible impact on the bourbon world, Wild Turkey is proud to present the limited-edition Wild Turkey Jimmy Russell's 70th Anniversary 8-Year-Old Bourbon. This collector-worthy release is an 8-Year-Old, 101-proof bourbon, with an additional blend of 8- to 9-year-old whiskeys, hand-selected from a few of Jimmy's favorite Rickhouses. Best enjoyed neat or over ice, this bourbon is a true tribute to Jimmy's legacy From his earliest days at the distillery sweeping the floors at age 18 to rising through the ranks to become Master Distiller, Jimmy has remained committed to crafting bourbon one way, the right way, even when it wasn't popular. In the 1970's and 80's when the bourbon industry was close to collapse, Jimmy stayed the course. 1855 Wholesale grocer Austin Nichols begins selling wine and spirits. The business would later go on to own and sell Wild Turkey. 1869 The Ripy brothers open their family distillery on Wild Turkey Hill in Lawrenceburg, Kentucky. 1893 The Ripy Brothers' bourbon represents Kentucky at the World's Fair in Chicago, Illinois. 1940 Wild Turkey Bourbon gets its name after a distillery executive shares his bourbon with friends on an annual hunting trip — of course, they were after wild turkey. THE RUSSELL EFFECT 1954 Master Distiller Jimmy Russell joins Wild Turkey. He learns his craft from becomes the third in a line of master distillers for the brand which includes second master distiller, Bill Hughes, and Ernest W. Ripy, son of the original distiller. 1976 Wild Turkey introduces the world's first bourbon liqueur, introducing a broader audience and attracting even more drinkers to the bourbon world. The liqueur would eventually lead to the creation of American Honey. 1981 Eddie Russell, son of Jimmy Russell, joins Wild Turkey as a relief operator and begins to work his way up the distillery ladder. 1991 Wild Turkey introduces our premium Rare Breed bourbon, one of the first barrel proof bourbons to hit the market. 1995 Wild Turkey follows it up with the launch of Kentucky Spirit, a single-barrel 101-proof bourbon, one of the only single barrel American whiskey offerings of the time. THE NEW VISION 2000 Master Distiller Jimmy Russell is inducted into the Kentucky Bourbon Hall of Fame. 2004 Jimmy Russell celebrates his 50th year at the Wild Turkey distillery. 2010 Eddie Russell is inducted into the Kentucky Bourbon Hall of Fame by his father, Jimmy Russell. 2015 Eddie Russell is officially given the title of Master Distiller, then making Jimmy and Eddie the only active father and son duo of bourbon Master Distillers in the world. 2016 Famed actor and bourbon enthusiast Matthew McConaughey joins Wild Turkey as Creative Director. 2018 Wild Turkey introduces Longbranch, a small-batch bourbon refined with Texas Mesquite and American Oak charcoals, and the first co-creation from Master Distiller Eddie Russell and Creative Director Matthew McConaughey. 2020 Wild Turkey introduces Rare Breed Rye, our premium quality, masterfully crafted barrel proof rye.  

Alright guys I got a great story for y'all. Today we chatted with Josh with Ranger Creek Distilling. They are based in San Antonio Texas, they are also a brewery. We dipped into a couple samples, and talked of process and backstory. Lets get into it, but first a word from our sponsors Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman SAn antonio's Brewstillery Ranger Creek is a combined brewery/distillery proudly located in San Antonio, TX. Established in 2010, we make beer and whiskey in our “brewstillery”, and we make it by hand one batch at a time with lots of love and attention.  handcrafted texas Whiskey Award-winning Texas bourbon, single malt and rye whiskey. Grain-to-glass spirits made in small batches using Texas ingredients. RANGER CREEK .36 TEXAS STRAIGHT BOURBON .36 Texas Straight Bourbon is our flagship whiskey, handcrafted in small batches, aged in traditional large oak casks and matured under the Texas sun. It's an award-winning sipping bourbon that's also cocktail friendly. Originally crafted by our Co-Founder and Head Distiller emeritus, TJ Miller, each batch follows our grain-to-glass philosophy. Texas corn is milled, mashed, fermented, and our whiskey is distilled and aged at our San Antonio distillery, That same traditional process is carried on today by our current head distiller, Josh Gardner, and assistant distiller Tim Crofton. RANGER CREEK .36 TEXAS Cask Strength This is Texas Bourbon in all its grandeur. Directly out of the barrel. Uncut. Unfiltered. Our .36 Texas Cask Strength Bourbon is a rare release, using only a few barrels hand-selected by our head distiller. Handcrafted at our San Antonio distillery, aged and matured in the Texas heat, this whiskey is a unique and bold expression with Texas terroir. The finish is smooth. The flavor is bold. The craftsmanship is uncompromising. RANGER CREEK .44 TEXAS RYE Ranger Creek .44 Texas Rye Whiskey is made from 100% malted rye and matured in our used .36 Texas Straight Bourbon barrels. The process highlights the complexity of the rye grain, resulting in a spirit-forward whiskey. It pours a rich gold with a nose of cinnamon, mint and toffee. At 94 proof, the taste is strong but mellow with notes of clove and spice. The taste ultimately gives way to a clean, warming finish with lingering notes of fresh bread. True and authentic to our brand, .44 Texas Rye is a premium whiskey made from grain to glass in our hometown of San Antonio, Texas. Enjoy it neat or on the rocks. It also works great in a classic Old Fashioned or Manhattan cocktail. RANGER CREEK RUM This original rum was inspired by the positive response to our limited small-batch release. Made with the finest molasses and twice distilled in copper pots, this rum offers a smooth yet complex flavor profile. Our approach to crafting spirits is forged in authenticity and the desire to create products Texans are proud to call their own. Cheers!

Bonus Episode this is the live stream I did September 7th it was a lot of fun. Note all giveaways are already done.  Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman 2023 Birthday Bourbon In 1870, George Garvin Brown was the first to seal his whisky, Old Forester, in a glass bottle. To commemorate his birthday, the First Bottled BourbonTM annually releases a limited edition, vintage-dated expression: Birthday Bourbon. The September 2nd release markets the 23rd limited edition expression. Hand selected by Master Distiller- Emeritus Chris Morris and Master Taster Melissa Rift, this small batch bourbon offers a unique character and flavor profile that will never be replicated. The 2023 Birthday Bourbon is presented at 96 proof. After showing exceptionally unique character during a tasting panel, the 12-year old barrels were chosen specifically for Birthday Bourbon. The full allotment of product represents barrels that come from the same day of production. Aroma Bright candied citrus and floral overtones give way to rich turbinado sugar and roasted coffee beans as slight cedar and charred oak round out the nose. Taste Subtle citrus with heavy notes of dark honey, molasses and charred oak. Finish A dry toasty oaked caramel with lingering bittersweet tannins. Respect to theaging process. PLEASE SIP RESPONSIBLY Old Forester Straight Bourbon Whisky, 43-63.5% Alc. by Vol., Old Forester Mint Julep Cocktail, 30% Alc./Vol. Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. “AMERICA'S FIRST BOTTLED BOURBON' is a trademark. ©2024 Brown-Forman Distillers. All rights reserved. All other trademarks and trade names are properties of their respective owners. Please do not share or forward this content to anyone under the legal drinking age. To find out more about responsible consumption, visit Responsibility.org and OurThinkingAboutDrinking.com A birthday is the anniversary of the birth of a person, or figuratively of an institution. Birthdays of people are celebrated in numerous cultures, often with birthday gifts, birthday cards, a birthday party, or a rite of passage. Many religions celebrate the birth of their founders or religious figures with special holidays (e.g. Christmas, Mawlid, Buddha's Birthday, Krishna Janmashtami and Gurpurb). There is a distinction between birthday and birthdate (also known as date of birth): the former, except for February 29, occurs each year (e.g. January 15), while the latter is the complete date when a person was born (e.g. January 15, 2001). Legal conventions In most legal systems, one becomes a legal adult on a particular birthday when they reach the age of majority (usually between 12 and 21), and reaching age-specific milestones confers particular rights and responsibilities. At certain ages, one may become eligible to leave full-time education, become subject to military conscription or to enlist in the military, to consent to sexual intercourse, to marry with parental consent, to marry without parental consent, to vote, to run for elected office, to legally purchase (or consume) alcohol and tobacco products, to purchase lottery tickets, or to obtain a driver's licence. The age of majority is the age when minors cease to legally be considered children and assume control over their persons, actions, and decisions, thereby terminating the legal control and legal responsibilities of their parents or guardians over and for them. Most countries set the age of majority at 18, though it varies by jurisdiction.

We are back again for round 3. This time we dive into some bourbon stories and lore. We get into Pappygate and a lot of stuff, hope you enjoy. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Whether we're choosing thousands of barrels to make a batch of our most popular bourbon or picking just a few for a limited release, it takes a lot of veteran employees and a bit of technology to find exactly what we want. Currently, we have over 1.2 million barrels of whiskey aging in 54 rickhouses at six sites throughout Central Kentucky. If you're thinking that's a lot of whiskey to monitor, you're right. But by using computers to track those barrels' locations, our experienced crews can quickly target the exact ricks where the best whiskeys lie waiting. Technology helps, of course, but when it comes to taste, humans make the decisions at Heaven Hill. “When we do a bottling run for Evan Williams black label, we're typically going to dump a few thousand barrels,” says Heaven Hill Distillery Master Distiller Denny Potter. Using proprietary barrel inventory control software (known to us as “BIC”), Denny starts the search for 5- to 6-year-old barrels of our bourbon rye mashbill. And while he could select that number of barrels from within any of our 20,000-plus barrel rickhouses, he never pulls the entire lot from just one. “We spread what we choose out across multiple warehouses, because you get so much variation in flavor from different warehouses and even warehouse sites,” he says. “For Evan Williams black, we like to take a cross-section of those barrels from three to four sites because we're mingling the whiskey in those barrels to create a consistent flavor profile. “If we pulled all of the barrels out of our Deatsville location at one time, and pulled just from a Bardstown warehouse the next, every batch of that whiskey would taste different.” BIC is also used to identify each barrel's specific location in every rickhouse. If located on the highest floors, where Kentucky summers heat the air to 115 degrees, water evaporates from the whiskey and boosts its alcohol content well above its initial 125 proof at barreling. By contrast, barrels resting on lower levels can see proof decrease. There, in the damp coolness of the rickhouse, water stays behind while some of the alcohol evaporates. Barrels in the middle levels, as you might expect, yield a balance of water, alcohol and flavors from the wood. Recently, Denny let a small group of guests taste these weather-influenced changes for themselves by sampling barrels from multiple rickhouses and locations. One bourbon came from the first floor, another from a middle floor, and another six stories up near the ceiling. “The one from the sixth floor was 150 proof, while the whiskey from the bottom floor was 99-a 51 proof difference!” Denny says. “That 99 proof was a 16-year-old wheated bourbon, and I'm telling you, it was one of the best whiskies I've ever had. The 150 proof was really good, but really hot.” Barrels chosen for our small batch whiskeys are more tightly scrutinized-first by experienced individuals looking through BIC, then by our onsite crews. An Elijah Craig or Larceny hunt will cull out 200 barrels or less to be dumped and mingled. For Henry McKenna 10-Year-Old Bottled-In-Bond, about 30 barrels are identified and segregated as single barrels, without batching, from rickhouse to bottle. With batches ranging from two to 200 barrels, the need to have their actual flavor sampled by tasting panels increases. “It's tougher to blend less whiskey to achieve the final flavor you want when the dump is that small,” Denny says. “Say it's part of our Parker's Heritage Collection, a 24-year Bottled-in-Bond, the number of barrels we choose for that is a really small amount, and every barrel is sampled.” Heavenhilldistillery.com