The_Whiskey Shaman

When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen's team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen's unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish'. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen's own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum's tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.

By multiple listener request. We are deep diving cooking meat on a open fire. Sounds simple right, wrong. Now this is my thoughts from what I have learned over the years. So if it doesn't jive with you, its ok. Lets just get into it. Enjoy.Badmotivatorbarrels.com/shop/?aff=3Patreon.com/offtopicwhiskeyhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Central Texas style BBQ is defined by a "meat market" philosophy that emphasizes the natural flavor of the beef, simple seasonings, and slow-smoking over indirect heat. To make the best version at home, focus on these essential pillars:1. The Meat: Focus on BeefThe Brisket: The "King of Texas BBQ" is a whole "packer" brisket, which includes both the lean flat and the fatty point.Beef Ribs: Often called "dino bones," these are massive plate ribs cooked similarly to brisket until they reach a rich, buttery texture.2. The Seasoning: The "Dalmatian" RubCentral Texas purists stick to a minimalist approach:The Mix: Use equal parts coarse kosher salt and 16-mesh coarse black pepper.Binder: Use a very thin layer of yellow mustard or hot sauce to help the rub stick; it won't affect the final flavor.Application: Apply liberally on all sides to create a thick "bark" during the smoke.3. The Smoke: Post Oak is EssentialWood: Post Oak is the gold standard because it provides a mellow, clean smoke flavor that doesn't overpower the beef.Method: Use an offset smoker for indirect heat. Maintain a steady temperature between 225°F and 275°F.Duration: A full brisket typically takes 12 to 18 hours.4. Key TechniquesThe Stall & Wrap: When the meat hits an internal temperature of ~165°F, it may "stall" (stop rising in temp). Wrap it tightly in peach butcher paper to preserve the bark while retaining moisture.The Finish: Cook until the internal temperature reaches 200°F–205°F and a probe slides into the meat with almost zero resistance (like room-temperature butter).The Rest: This is critical. Let the meat rest in a cooler or warm oven (still wrapped) for at least 2 to 4 hours before slicing to allow juices to redistribute.Brisket became the king of Texas BBQ through a combination of cultural history, economic necessity, and its unique biology.1. Cultural RootsThe tradition was heavily influenced by German and Czech immigrants who settled in Central Texas in the 19th century. These settlers opened meat markets and used "Old World" smoking techniques to preserve leftover, unsold meat. Simultaneously, Ashkenazi Jewish immigrants brought their own tradition of slow-cooking brisket, a cut that was both affordable and permitted under strict dietary laws.2. Economic NecessityFor much of Texas history, brisket was considered a "throwaway" or "inferior" cut. While premium cuts like ribeye and sirloin were shipped off to major cities like Chicago, the tough, fatty brisket remained local and inexpensive. Pitmasters discovered that "low and slow" smoking could transform this cheap meat into a high-value delicacy, maximizing their profits.3. Biological CompositionBrisket is uniquely suited for long-duration smoking due to its structure:Connective Tissue: It is a hardworking chest muscle packed with collagen. During the 12–18 hour smoking process, this collagen breaks down into silky gelatin, which provides the signature "melt-in-your-mouth" texture.Self-Basting Fat: The "point" of the brisket is highly marbled with fat, which melts during the cook, essentially basting the meat from the inside and keeping it moist despite the long exposure to heat.Smoke Absorption: The dense muscle fibers and fat cap are ideal for absorbing wood smoke and forming a deep, flavorful bark (the dark outer crust).

There are a few places that I just keep going back to. Today we are chatting with Alastair over at Boulder Spirits. We chatted about everything from the early years to why malt has such complexity. Such a good conversation, hope you enjoy.Boulderspirits.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==THE MISSIONBarley, yeast, water, oak, and the pursuit of happiness. These make up the foundation of what we here at Boulder Spirits stand on. We're a small Colorado whiskey company with big dreams, bigger goals, and the biggest pot still in the state. We're here to make our best versions of American Single Malt Whiskeys, Bourbons, and Gins that our team can. We hope you can find us in your future, whether by visiting the distillery for a tour and tasting, or seeing our products at your favorite spirits retailers and finer whiskey serving establishments.THE MOVEMENTUnbeknownst to Alastair during his pursuit of whiskey, an entire movement was abrew. Since the day we filled our first freshly charred, virgin American Oak barrel with malt whiskey to the day that we filled our first bottle, the American Single Malt Whiskey category was born. Around the country, as well as the world, the taste for American Whiskey has grown. The thirst for Bourbon stays strong, but this country is great at many things, and innovation is absolutely one of our greatest. This innovative mindset shared by distillers in every corner of this country has created an entirely new set of flavors to explore; these flavors all begin with one common source: 100% malted barley. Currently, there are over 130 distilleries that have ventured into the American Single Malt Whiskey realm, each with as different of an approach to creating whiskey from each other as the next. Single malt whisky is made in many, many countries around the world, but only the United States utilizes the virgin American Oak as a standard. We believe that is the truest defining characteristic of American whiskey.We take traditions from Al's homeland, along with American ingenuity to find a balance that creates award winning whiskeys: distillers malted barley, a Scottish pot still, #3 char American White Oak barrels, aged in an arid, high elevation climate, and cut with the celebrated Eldorado Springs water. This is our American Single Malt.American Single Malt WhiskeyA forthright representation of a traditional pot distilled malt whiskeycombined with American aging techniques. Using 100% imported malted barley andlong fermentation and distillation times, our whiskey is rich with flavor before beingaged in freshly charred American Oak barrels for a minimum of 3 years.Profile:Clean, bright, round whiskey with citrus notes and a wonderful balance of oak and barley. Whiskey for the daytime, or anytime.100% Malted barley, 100% virgin American white oak, 100% American Single Malt92 Proof / 46% Alc. By Vol.Straight Bourbon Whiskey Bottled in BondThe Bottled In Bond Act of 1897 was written to ensure the consumer was informed thecontents of that bottle were of quality standards and made in compliance with industrystandards. In modern times, this ensures the consumer knows three major things: It's at least 4years of age and all the whiskey is harvested from the same season, it is bottled at exactly 100proof, and perhaps most importantly, the labeling states where it's made and who bottled thewhiskey inside.Profile:Oatmeal cookie, candied ginger, and allspice. Aged 4 years and bottled at 100 proof.We're proud to have a whiskey that joins the hallmark tradition of quality American whiskey designation: Bottled In Bond100 Proof / 50% Alc. By Vol.

As we continue our series on the different flavors that each grain brings. We dive into Wheat this episode. The abundance of it, it's many uses. And it's flavor contribution to a whiskey, and the world. I hope you enjoy and Be BlessedBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Wheat is a global staple because of its high yields, extreme climate adaptability, and exceptional shelf stability. In the world of whiskey, it acts as a "gentling agent," transforming the spirit's character from bold and spicy to soft and approachable. Why Wheat is So AbundantExtreme Adaptability: Wheat grows in diverse climates across six continents, from sub-arctic regions in Scandinavia to subtropical zones in Africa.High Efficiency: Modern hybrid varieties have significantly increased production yields while maintaining a stable harvested area.Long Shelf Life: When kept dry, wheat seeds are shelf-stable for years, a historical necessity for surviving droughts and famines.Ease of Cultivation: Unlike more labor-intensive crops like rice, wheat is relatively easy to grow in massive amounts. Wheat's Contributions to WhiskeyMellowed Flavor Profile: Replacing spicy rye with wheat in a mash bill (creating "wheated bourbon") removes peppery notes, allowing the natural sweetness of corn to shine through.Soft Mouthfeel: Wheat contributes a creamy, velvety, or "pillowy" texture to the liquid, often described as a "rounded" mouthfeel.Distinct Aromas: It typically imparts notes of honey, vanilla, caramel, and freshly baked bread.Graceful Aging: Wheat's gentle nature allows it to interact harmoniously with charred oak, letting barrel notes like toffee and toasted coconut emerge without being overshadowed by heavy spice.Approachability: Because it is less aggressive on the palate, wheated whiskeys (like Maker's Mark) are frequently recommended as entry points for beginners. 1. The "Cradle" and Ancient FoundersGeographic Origin: Wheat was first domesticated around 10,000–12,000 years ago in the Fertile Crescent, particularly in modern-day southeastern Turkey and parts of the Levant.Ancestor Species: It began with wild Einkorn and Emmer, two of the "eight founder crops" of the Neolithic Revolution.The "Accidental" Harvest: Hunter-gatherers initially gathered wild grains that shattered easily. Domestication happened when humans unknowingly selected mutant strains with a "tough rachis", which kept the seeds attached to the stalk rather than scattering them, making large-scale harvesting possible.2. Genetic ComplexityPolyploidy (Genome Merging): Unlike many plants, wheat has a massive, complex genome. Modern bread wheat is "hexaploid," meaning it contains six copies of its genes. This resulted from natural hybridization events between different wild grass species and ancestral wheats over thousands of years.Resulting Adaptability: This genetic "super-stacking" gave wheat the ability to adapt to almost any climate, from the sub-arctic to the sub-tropics.3. The Shift to CivilizationPermanent Settlements: Because wheat could be easily stored for years, humans were no longer forced to follow seasonal food sources. This surplus led to permanent villages, specialized labor (like potters and bakers), and eventually the first empires in Mesopotamia and Egypt.Industrial and Green Revolutions:In the 1870s, the steel roller mill allowed for the mass production of white flour.In the 1950s–60s, Norman Borlaug (the "Father of the Green Revolution") developed semi-dwarf, high-yield varieties that doubled global production and saved millions from starvation.4. From Bread to the BottleColonial Impact: European settlers brought wheat to the Americas in the late 15th century. By the 1800s, the U.S. Great Plains became the world's "breadbasket."

Today we head all the way to Speyside Scotland to chat with Oliver over at Elixir Distillers. We had a little technical issues on my side, but all in all a fantastic show.We chatted about getting into Scotch whisky, life, curation of bottles, blending, and much more. I had such a great time, and learned loads of stuff about there brand. There opening a new distillery on Islay. Anyway check it out, it'll be well worth your time.Elixirdistillers.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyAboutElixir Distillers is a creator, blender and bottler of fine spirits. We create brands where we believe there is a niche in the market and seek to combine aesthetically beautiful design with delicious, characterful spirits. Our expertise is primarily Scotch whisky, together with Irish, Japanese and American whiskies as well as rum and Tequila.Our core brands are Port Askaig single malt whisky, Elements of Islay Scotch whisky, The Single Malts of Scotland, Black Tot Rum and Highland Nectar whisky liqueur. In addition, we have several other brands in development and we have global distribution rights outside North and South America for Tapatio Tequila.We currently export our brands to more than 20 international markets and are delighted that all are growing on a steep, upward curve. Every member of our team is a spirits enthusiast with immense product knowledge, looking to produce the world's next great drink. Quite simply, this passion is why our brands have become so popular around the world.HistorySukhinder Singh and Rajbir Singh, co-founders and owners of Elixir Distillers, will tell you they started in the drinks industry aged just two and four years old.1971Sukhinder and Rajbir's parents became the first Asians in the UK to be granted a liquor licence and opened what became an award-winning off-licence in North West London.Sukhinder started collecting miniatures in the mid-1980s before progressing to full-size bottles a few years later. By the mid-1990s, he was one of the largest collectors of whisky in the world.1999Sukhinder and his brother Rajbir found The Whisky Exchange, one of the first online whisky specialist retailers and now one of the most important drinks retailers in the world.2002Sukhinder bottles his first cask of whisky. His passion drove him to seek out the most exceptional casks of single malts and bottle them under a new brand: The Single Malts of Scotland.2008The Elements of Islay range is launched as a way to introduce great Islay whisky to customers young and old.2009Port Askaig is launched as a range of Islay single malt whiskies that embodies the unique spirit of Islay and its people.2011Black Tot: Last Consignment is launched – a unique rum that represents the culmination of more than 300 years of Royal Naval rum tradition.2017The independent bottling arm of the business, previously known as Speciality Drinks, is renamed Elixir Distillers. Henceforth, it will serve as the home for the creation, blending, bottling and international sales for all spirits created by the company.2019After two years of research and 26 different recipe iterations, Elixir Distillers launch their first original blended rum: Black Tot Finest Caribbean.2020Launch of the first annual Black Tot Rum limited edition blend: Black Tot 50th Anniversary Rum.2021Launch of Highland Nectar Scotch Whisky Liqueur.2022Launch of new Elements of Islay Scotch whisky core expressions: Cask Edit, Bourbon Cask and Sherry Cask.2023Tormore Distillery begins production following acquisition in 2022.

Alright guys we are starting our new series. Today we dive into corn, i know what your thinking. Is it just a ethanol tool. or a flavor contribution. Find out and more. EnjoyPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Corn is used in whiskey, especially American Bourbon, for its abundant natural sugars that create sweetness, mellow flavor, and rich body with notes of vanilla, caramel, and butterscotch, alongside its high yield for cost-effective large-scale production and its role in developing complex flavor profiles during aging in charred oak barrels. Flavor & SweetnessNatural Sweetener: Corn's high sugar content provides the signature sweetness in bourbon.Flavor Base: It contributes sweet, buttery, vanilla, and caramel notes, though aging in oak barrels develops these further.Variety: Different corn types (like white corn or heirloom Bloody Butcher) add unique characteristics, from buttery to fruity and nutty. Production & LegalityMash Bill: For bourbon, corn must be at least 51% of the grain bill (mash bill).Abundance: Corn was historically plentiful in the U.S., making it a practical and local choice for distillers.Yield: Its high alcohol yield potential makes mass-produced whiskey more cost-effective. How It WorksFermentation: Yeast converts corn's sugars into alcohol.Aging: During aging in new, charred oak barrels, the spirit extracts wood sugars, which further develops the corn's inherent sweetness and adds complex flavors like caramel and vanilla. Corn is used in whiskey for historical, legal, and flavor-based reasons, particularly within the United States where it is the foundational grain for bourbon and American corn whiskey. 1. Legal RequirementsBourbon: By federal law, any spirit labeled as bourbon must be made from a mash bill (grain recipe) containing at least 51% corn.Corn Whiskey: To be labeled specifically as "corn whiskey," the mash bill must contain at least 80% corn. 2. Flavor and ProfileSweetness: Corn has a higher sugar content compared to other grains like rye or barley. While the sugar is converted to alcohol during fermentation, corn contributes a characteristic natural sweetness to the final spirit.Mouthfeel: It provides a "creamy" or "velvety" texture and a fuller body, making the whiskey smoother on the palate.Flavor Notes: Common flavors associated with corn-heavy whiskeys include vanilla, caramel, butterscotch, and honey.Neutral Base: Some distillers view corn as a "blank canvas" that allows the flavors of other grains (like spicy rye) or the oak barrel to stand out. 3. Historical and Economic FactorsAbundance and Cost: In early America, corn was more plentiful and easier to grow than European grains like barley or rye, especially in the South and Kentucky.Efficiency: Distillers found corn to be highly efficient for alcohol production due to its high starch content, which converts into high levels of fermentable sugars.Tradition: Farmers in the 18th and 19th centuries began distilling excess corn into whiskey because it was easier to transport and trade than the raw grain, establishing a tradition that defines American whiskey today. 4. Varieties UsedYellow Dent Corn: The most common variety used due to its high yield and consistency.Heirloom Varieties: Modern craft distillers are increasingly using heritage types like Bloody Butcher(red), Blue Corn, or White Corn to create unique flavor profiles, such as nutty or fruity notes. 

This was such a fun conversation. Jason is a fount of knowledge. I cant thank him enough for hanging out with me. Make sure you check out there website to pick up a killer bottle. And also check out there podcast.Singlecasknation.comhttps://podcasts.apple.com/us/podcast/one-nation-under-whisky/id1206524034Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==BOTTLED BY WHISKY GEEKS FOR WHISKY GEEKS THE WORLD OVERAbout Single cask nationFounded in 2011 by good friends and affirmed whisky geeks Jason Johnston-Yellin and Joshua Hatton, Single Cask Nation™ began as a social fellowship committed to making rare, fine single cask whiskies available to fellow whisky geeks. Today, Single Cask Nation stands as America's leading Independent Bottler (we even won an award!). More than a mere club, The Nation represents a unique global community of whisky geeks that counts more than 10,000 members.Single Cask Nation bottlings are available across the country with Online bottlings available exclusively on this website and distinct bottlings available on the shelves of thecountry's top whisky shops and whisky bars.ABOUT OUR PODOne Nation Under Whisky is your go-to Industry-Insider podcast. Single Cask Nation has always been about transparency and whisky-geekery and Joshua, Jason, and Jess bring that to you in spades in this here padcost (longtime listeners know what a "padcost" is).While, yes, this is an über-geeky industry-insider whisky podcast it's presented to you in a very digestible manner, a la Car Talk so, fear not. You'll have so much fun listening you won't even know you're learning!

I know the title sounds bad. But really it's focusing on the next step in life. Here is the livestream that I did , ( note all giveaways are done.) I had a blast doing a year in review, and whats in the future. Hope you enjoy and know that i'm trying to produce the best product I can. Anyway Be Blessed.Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Death is the end of life, the irreversible cessation of all biological functions that sustain a living organism.[3] Death eventually and inevitably occurs in all organisms. The remains of a former organism normally begin to decompose shortly after death.[4] Some organisms, such as the immortal jellyfish, are biologically immortal; however, they can still die from means other than the effects of aging.[5] Death is generally applied to whole organisms; the equivalent for individual components of an organism—such as cells or tissues—is necrosis.[6] Something that is not considered an organism may be said "to die" in a figurative sense when it reaches an inactive state, such as when a star runs out of fuel.As of the early 21st century, 56 million people die per year. As of 2022, an estimated total of almost 110 billion humans have died, or roughly 94% of all humans to have ever lived.[7] The cause of death is usually considered important, and an autopsy can be done to determine it. There are many causes, from accidents to diseases. The most common reason is aging;[8] the most common cause is cardiovascular disease (CVD), which is a disease that affects the heart or blood vessels.[9] A substudy of gerontology known as biogerontology seeks to eliminate death by natural aging in humans, often through the application of natural processes found in certain organisms.[10] However, as humans do not have the means to apply this to themselves, they have to use other ways to reach the maximum lifespan for a human, often through lifestyle changes, such as calorie reduction, dieting, and exercise.[11] The idea of lifespan extension is considered and studied as a way for people to live longer.Determining when a person has definitively died has proven difficult. Initially, death was defined as occurring when breathing and the heartbeat ceased, a status still known as clinical death.[12] However, the development of cardiopulmonary resuscitation (CPR) meant that such a state was no longer strictly irreversible.[13] For all organisms with a brain, death can instead be focused on this organ.[14][15] Brain death was then considered a more fitting option, but several definitions exist for this: some people believe that all brain functions must cease; others believe that even if the brainstem is still alive, the personality and identity are irretrievably lost, so therefore the person should be considered entirely dead.[16] Brain death is sometimes used as a legal definition of death.

There is something that keep calling me back. Back to Pennsylvania, is it the people. Is it the story, or the whiskey. Well its all of the above, and i'm in love with it all. Today is no exception. We chat with Matt and Peter at Iron City Distilling. And it was amazing, like talking to old friends. Hope you enjoy, and Be Blessed.Ironcitydistilling.comBadmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Maryland-Style Rye- Distiller's Reserve$40.00Creighton150 Ferry Street Creighton, PADescriptionSHIPPING TO PA ADDRESSES ONLYIron City Distiller's Reserve is a tribute to our distillers and their ability to turn even the humblest of ingredients into something magical. Made in small batches, these spirits offer a glimpse of the great things to come from our distillery.Our Master Distiller distilled this straight Maryland-style rye at one of his former distilleries many years ago. Through careful attention to grains, yeast, and whole lot of patience, we offer you this beautifully matured whiskey. Enjoy neat, over ice, on in your favorite cocktail. Cheers!(375 ml btl; 50% abv)Agricultural RevivalOur partnership with the SeedSpark Program is more than crafting spirits; it's a pledge to agricultural revival.This collaboration focuses on rejuvenating Pennsylvania's heritage grains. By using these grains, we enhance our spirits' depth and character, reawakening a historical era.MATT STRICKLANDOur Master Distiller began his career in alcohol many years ago when he began doing microbiology research for the Oregon Wine industry during graduate school at Oregon State University. Upon obtaining his Master's degree he somehow stumbled his way into the wonderous world of whiskey distillation. And once he started working with stills, he never looked back. Since then, he has built numerous distilleries both as a distiller and as a consultant. He also began teaching the science and art of distillation through numerous organizations throughout the United States, Canada, and the UK. In an effort to further the field of whiskey education he has authored countless articles, webinars, and talks. He has also written two highly regarded books for the industry, Cask Management for Distillers (White Mule Press, 2020) and Batch Distillation: Science and Practice (White Mule Press, 2021). Matt lives in Pittsburgh with his wife and two precocious daughters. His hobbies include rock climbing and shopping for cars his wife will never let him buy. He also believes that irony is not a prerequisite for listening to Journey.

I told yall we were gonna finish the last couple of the podcasts with banger after banger. For this show, we sat down with the master blender of Westward whiskey the creative genius behind all of there releases. Miles has an extensive background that we get into. But also this is a conversation of two whiskey lovers, sharing some life story. And they were gracious enough to send over a bottle of there Lamington Porter Cask finished, which is a Australia only release. Super stoked for you to listen and watch. Check the links down below for more content.Westwardwhiskey.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==————A LEGACY THAT SPANS TWO DECADESIn over twenty years of whiskey-making, we've learned what it takes to create something unforgettable. Inspired by the beauty of the American Northwest, its pioneering spirit, and its rich culinary culture, Westward Whiskey is crafted to build peak flavor from the ground up. Our award-winning American whiskeys reflect a commitment to boldness, balance, and creativity.WE ARE THE PINNACLE OF AMERICAN WHISKEY——We honor our home in every bottle. From the Columbia River Gorge to the slopes of Mount Hood, the American Northwest is woven into every step of our process.This region offers one of the most fertile barley-growing climates in the world—an ideal place to craft world-class whiskey.——The Northwest has long attracted hardworking visionaries—people driven to build something better.Our team of creators includes former brewers, winemakers, and Michelin-trained chefs with more than 50 years of collective distilling experience. Their passion and expertise push the boundaries of traditional whiskey-making.——There are no shortcuts in our deliberate process—and therein lies the beauty.We blend the best of brewing, distilling, and aging traditions to create a whiskey like no other.Brewed Like a Craft AleWe start by brewing a full-flavored American Ale entirely from scratch. Using locally malted barley, ale yeast, and a slow, low-temperature fermentation, we build a bold and complex foundation for our whiskey.DISTILLED LIKE A SINGLE MALTThat fresh ale is double-distilled in custom low-reflux pot stills designed to retain character and texture. This hands-on method transforms our flavorful brew into a robust and expressive spirit.AGED LIKE A BOURBONWe age our whiskey in new American oak barrels—heavily toasted and lightly charred—to unlock layers of vanilla, spice, and fruit. Each barrel is carefully selected to enhance the richness and depth of our whiskey.To showcase the full spectrum of earthy, fruity, and spicy flavors, we mingle our barrels in small batches to achieve Westward's signature profile: layered, balanced, and unapologetically bold.DISTINCT. RICH. BRAZEN. FULL OF FLAVOR.Our Most Ambitious, Limited and Exclusive WhiskeyAvailable for Distillery Tasting Room pickup onlyFrom our home in the American Northwest, our distillers have pushed boundaries as few dare, reimagining and elevating American whiskey for nearly two decades. We recognize that the whole can be greater than the sum of its parts, so we challenged ourselves to explore what the ultimate expression of Westward whiskey could be.Westward Whiskey Milestone® represents our makers' knowledge and our full body of work, brought together into a single whiskey through a twenty-one barrel Solera system that includes some of our most precious whiskies. By far the most ambitious and exclusive whiskey we will ever craft, this forthcoming annual release is a masterpiece in American whiskey and a milestone for Westward. It reflects both the legacy of our past and the promise of our future.Bottled at 43% ABV / 86 proof

What happens when you mix 6 Texas summers with a Texas bourbon. You get Garrison Cowboy 2025. Today we deep dive into what Cowboy Bourbon is all about. From the Proof to the presentation. Hope you enjoy.COWBOY BOURBON®Every now and then, Garrison Brothers releases one of the most highly-coveted bourbon whiskies in America; Cowboy Bourbon. From Dan and Donnis' favorite barrels, the liquid is set aside for a couple of years and bottled at cask-strength, uncut and unfiltered.UNCUT, UNFILTEREDTEXAS STRAIGHTBOURBONWHISKEY73.2%ALC/VOL146.4PROOFGet Your Hands On a Bottle & Treasure ItEvery now and then, Garrison Brothers releases one of the most highly-coveted bourbon whiskies in America: Cowboy Bourbon®. This incredible bourbon has been recognized with numerous Platinum and Gold awards at several prestigious spirits competitions, such as the 2023 ASCOT Awards, the 2024 SIP Awards, and the 2024 TAG Global Spirits Awards, to name a few. Unlike our Small Batch, Cowboy Bourbon comes from Dan and Donnis' favorite barrels. These barrels are set aside for a couple of years for further maturation and the liquid is bottled at cask-strength, uncut and unfiltered. It's the ultimate ambrosia.It takes a special barrel to create a bourbon nectar sweet enough to be enjoyed at such a high proof. The potency normally overpowers the flavor. This ain't the case with Cowboy Bourbon—it's so sweet, the flavor overpowers its proof. And you can thank the Texas heat for that.Out here, it's 100 degrees six months of the year, and even hotter inside our steel barns. It might seem crazy to buy high quality barrels and torture them this way, but that's how we extract all the flavor from the American oak. As it matures, the bourbon cycles through the wood's pores and crevices, yielding a distinct color and bold flavors—everything rich and good about bourbon without the heat.But as delicious as it all sounds, make sure you proceed with caution; barrel-proof bourbon is not for everyone. It should always be savored in moderation. For something strong enough to run a car engine, the finish is incredibly smooth. It's peppery, with a restrained current of warmth. While surprising, maybe it ought not be, as that restraint makes it ideal for summertime drinking. This stuff was heat-forged in Texas, after all.Tasting NotesNOSE Burnt wood, gun smoke, and toasted marshmallows.PALATE Surprising and complicated oozing with black pepper and cooking spice, balanced by plum and apricot.FINISH Flood of warmth layered with dried fruits and toasted marshmallows.COLOR Dark Cacao Chocolate.Garrison Brothers Cowboy Bourbon”118 barrels meant to be enjoyed together."— Donnis todd, master distiller—Our StoryOUR FOUNDERDan GarrisonThere's a reason why Dan Garrison opened Texas' first legal bourbon distillery. Well, several.Grain To GlassWe're proud to create our world-class bourbons on our ranch in Hye, Texas. From the milling of the grains to the wax seal on the finished bottles, every step is done by us, for you.

There is something in a name. And Chicken Cock Whiskey takes the cake. But its not always about the name, its about the story. And thats just what we get into. Will is the brand rep. and he has a lot of knowledge in the brand and whiskey in general. It was a great conversation, and the story isn't bad either. Enjoy!!Chickencockwhiskey.comThewhiskeyshaman.com (while you still can)Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Born in the heart of Bourbon county - before bourbon whiskey was "Bourbon"In 1856, James A. Miller built a distillery and started making Chicken Cock Whiskey in Paris, Kentucky. After his death, Miller left the business to a trusted distillery clerk, George G. White, who made Chicken Cock into the legend it became.19th CenturyThe Birth of Chicken Cock Whiskey1830's-1840'sJames A. Miller's distilling roots.1856Our original distillery is built.1860Hardships strike.1862First mention of the Chicken Cock Whiskey name.1889Trademark infringement suit against Miller's Gamecock in Boston.1890Distillery fire does $30,000 in damages.20th CenturyThe Next Chapter1900'sChicken Cock Whiskey is sold.1920'sChicken Cock produced during Prohibition.1930'sChicken Cock made as a blended whiskey.1950'sChicken Cock fades away.21st CenturyThe Birth of the Brand2011Crowing at the new dawn.2017Collaborative Distilling Program & Bardstown Bourbon Company.2024A new home in Bardstown, KY.Kentucky Straight Bourbon WhiskeyDistilled, aged, and bottled in Kentucky, Chicken Cock Kentucky Straight Bourbon Whiskey has a rich, elegant mahogany hue color, a nose with a nice balance of oak tones with sweet notes of dried fruit, caramel and vanilla.750ml | 45% ABV | 90 Proof PROOF: 90AGE: Minimum of 4 YearsMASHBILL: 70% Corn / 21% Rye / 9% Malted BarleyCHAR / TOAST: Level 3/Medium+$59.99Tasting NotesNoseNice balance of oak tones with sweet notes of dried fruit, caramel and vanilla.PalateSoft oak tannin upfront, which dissipates into delightful toasted oak lactones. At 90 proof there's a slight bourbon heat that let's you know this is a real deal, full-bodied bourbon. On the tongue, it evolves into a creamy almost buttery mouthfeel with sweet butterscotch notes.FinishVanilla wafer finish with salted caramel.Double Oak Kentucky WhiskeyYou can't have great whiskey without great wood. That is why we aged our 8-year-old whiskey in American oak barrels twice. This process allows us to extract all of the great flavor within the oak to create a robust and interesting sipper.750ml | 46% ABV | 92 Proof PROOF: 92AGE: 8 YearsMASHBILL: 80.5% corn / 11% Rye / 8.5% Malted BarleyFINISHING BARREL: Used bourbon barrels then American White OakCHAR / TOAST: Level 4WAREHOUSE LOCATION: Top of Rickhouse$92.99Tasting NotesNoseDark chocolate covered berries, toasted coconut shavings, and caramel coffeePalateSapid flavors of vanilla bean, waffle cone, steeped berries, and warm baking spicesFinishRound and balanced with creamy undertones and hints of crème brulée and cinnamon flan

So we start with a blind, as we should. Then the wheels fall off, like always. Don't get it twisted this is a banger. It once again doesn't follow the algo. Hope you enjoy??!!Thewhiskeyshaman.comBadmotivatorbarrel.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==A good holiday whiskey guide offers recommendations based on the recipient's palate, price range, and the type of whiskey (Bourbon, Scotch, Rye, Irish, etc.) they enjoy. Top recommendations for the holiday season often include approachable, high-quality bottles as well as unique or rare finds. For the Beginner or Casual DrinkerIf the recipient is new to whiskey, opt for a smooth, balanced, and versatile option that can be enjoyed neat, on the rocks, or in a cocktail. Bourbon: Buffalo Trace or Four Roses Small Batch are widely available and well-regarded, offering classic notes of caramel and vanilla without being too overwhelming.Irish Whiskey: Jameson or Redbreast 12 Year are excellent choices known for their exceptional smoothness due to triple distillation and balanced flavor profiles.Scotch (Unpeated): Glenlivet 12 Year or Glenfiddich 12 Year are classic, approachable single malts with fruit and malt flavors, serving as a solid introduction to the category. For the Enthusiast or ConnoisseurFor someone with a more developed palate, look for single barrel, cask strength, or age-stated bottles that offer complexity and unique flavor profiles. Bourbon: Elijah Craig Barrel Proof offers rich caramel, vanilla, and oak flavors, while Blanton's Single Barrel is a highly sought-after and collectible option.Rye Whiskey: Wild Turkey Rare Breed provides a high-ABV, complex experience with notes of spice and oak. A quality single barrel store pick of Knob Creek Rye is also a great option.Scotch (Peated): For those who enjoy a smoky flavor, Ardbeg Corryvreckan provides an intense maritime peat experience, or a more subtle introduction can be found with Bowmore 15 Year.Unique Finds: Japanese whiskies like Hibiki Japanese Harmony are elegant blends that offer a different profile of honey, orange peel, and oak. Beyond the BottleYou can also enhance the whiskey-drinking experience with complementary gifts: High-quality glassware: Glencairn glasses are specifically designed to enhance the aroma and tasting experience.Whiskey-themed accessories: Consider a decanter, sphere-shaped ice molds, a cocktail smoker, or a relevant book like The Bourbon Bible.Gourmet pairings: Bourbon barrel-aged maple syrup or a set of Woodford Reserve bourbon balls make for a tasty, themedBeyond a bottle of whiskey, great gifts for a whiskey lover include high-quality glassware and decanters, tasting accessories like whiskey stones and cocktail smoking kits, educational books, and food pairings.Glassware & BarwareUpgrading their bar setup enhances the entire whiskey experience.Glencairn Glasses: These are the official tasting glasses used by distilleries because their unique, tulip shape is designed to concentrate and funnel the whiskey's aromas to the nose, maximizing the tasting experience.Heavy Tumblers (Rocks Glasses): Essential for enjoying whiskey on the rocks or in cocktails like an Old Fashioned. Look for quality crystal glasses that have a satisfying weight and feel in the hand.Decanter: A stylish, airtight decanter provides an elegant way to store and display their favorite spirit, turning a simple pour into a ritual and becoming a beautiful statement piece for their home bar.Specialty Ice Molds: Large square or sphere-shaped ice molds are highly useful as they melt slowly, chilling the drink without diluting the complex flavors as quickly as regular ice cubes.20 Unique Gifts for Whiskey Lovers (Not Just a Bottle)Oct 27, 2025 — Table of Contents For WordPress Implementation: Key Takeaways. * What Makes a Great Whiskey Gift? Focus on Quality...

Today we talk about alot. I will admit i was a little under the weather. So there is that. We did a walkthrough of some of the offerings of the new Lost Lantern release Scotch Lovers Collection Lets just say it was AMAZING. KYSULost Lantern's newest major release is the "Scotch Lovers' Collection" for Fall 2025, which focuses entirely on American single malts designed to appeal to fans of traditional Scotch whisky profiles. The collection was released on November 12, 2025. In addition to the main collection, the November 2025 Discovery Club release is a unique pot-still whiskey from Painted Stave Distilling in Delaware. The Scotch Lovers' Collection (Fall 2025)This collection features seven different expressions (two blends and five single casks) and is a celebration of American single malts following their official category recognition in late 2024. Blends:American Vatted Malt RemixAmerican Vatted Malt Reissue Single Casks:Warfield Idaho Single MaltTriple Eight Trio A set of three whiskies from Triple Eight Distillery:Triple Eight Peated Massachusetts Single MaltTriple Eight Massachusetts Single Malt 10 Years OldTriple Eight Sauternes Cask Aged Massachusetts Single Malt 11 Years OldMcCarthy's Peated Oregon Single Malt 10 Years Old

Well I can quit for the year now. (Just wait we aint done yet). Today we have Ana with Westland. We chatted about it all Beginnings and 5 malts. The road there and back again. Can't wait for yall to watch/listen. Enjoy!!Thewhiskeyshaman.comWestlanddistillery.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==it begins with an ideaIn whiskey itself, as a discipline, we do not see a fully explored, mature world, as most in our industry do. We see the opposite. For us, whiskey is not a feature of this world that is ours to protect, it is an extension of ourselves that is ours to advance when the opportunity presents itself. And the opportunities are vast, maybe incalculable. Each bottle of whiskey we fill at Westland represents one step forward in sharing the story of our place. Ten years have passed, and we have circled the topic of terroir again and again, each time sensing an opportunity to approach it from a new perspective. But always, we're heading west.Westland Whiskey started in 2011 with a great vision to create American Single Malt whiskey that reflects the true colors of the Pacific Northwest region. Over ten years later, we continue to fill casks with single malt whiskey that we distill in Seattle's SoDo neighborhood and age mindfully in Washington State's Skagit Valley region.We are proud to be seen as one of America's premiere distillers with sustainable practices and award-winning spirits. We love hearing from you; contact us if you have any questions about Westland.Whiskey$59.99Westland's signature American Single Malt Whiskey is a culmination of over 10 years pioneering a new category of whiskey that has put America on the global single malt map. This latest expression represents the possibilities to be explored in single malt and captures the essence of our house style in one flagship bottle.Garryana 10th Edition - Aged 10 YearsA Decade of PursuitOur exploration of Garryana began with purpose and curiosity in November of 2011. It was with that first cask that we saw the massive potential of our native oak, not just for its incredible flavor profile, but for its ability to distinguish, in a palpable way, the unique character of our Pacific Northwest terroir. Since 2011, we've been waiting for the opportunity to showcase the qualities of our native oak in a new way, and to honor Garryana with the reverence and patience it deserves. Westland is releasing, for the first time, an age-stated whiskey, Garryana, Aged 10 years. The result of years of dedicated effort and the beginning of a new chapter for Westland, as we continue to explore the unique qualities of our Pacific Northwest home. We hope you enjoy the journey as much as we have.Product Specs: Maturation Time: 10 yearsABV: 50% ABV // 100 Proof Grain Bill: Westland Signature Five Malt + Washington Pale Malts Primary Casks: First & Second Fill Garry Oak Secondary Casks: Pedro Ximenez Hogshead, Rum, and Ex-Bourbon Nose: Mulled Wine, Clove, Walnut Fudge Brownie, and Lemon Danish PastryPalate: S'mores, Dehydrated Strawberry, Toasted Cumin, Blood Orange

So this is something new i thought I would try. I really hope you enjoy. A deep dive of Gold Finch, the in's and out's. We get into Canadian Whisky, Sauternes and Quadrants.Foundnorthwhisky.comThewhiskeyshaman.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanAt Found North, we make blended Canadian whisky for whisky enthusiasts. We work with Canadian distilleries to source well-aged, well-made distillates, which we further mature and blend in the U.S. We are extremely meticulous in our wood selection and aging process, our blending process and all of the important details that impact the quality of the whisky. Every Found North release is cask strength with no additives or chill filtration.Each year, we release 1-2 Batches and 1-2 High Altitude Collection whiskies. We also release 1-2 whiskies exclusively for our mailing list. At present, all of our releases sell out immediately, so we use a lottery system. Like our whisky-making process, we try to be as thoughtful as possible about how we get our whisky to our supporters. If you participate consistently, you will get bottles of Found North.We love what we do. We're thankful to all of you for appreciating the way we make whisky so that we can keep exploring the boundaries of what Canadian whisky can be.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.Double Gold (San Francisco World Spirits Competition 2021)Batch 001 is a 3-whisky blend that started with an herbaceous, feisty and deeply flavorful 16 year old rye aged in Hungarian oak. We blended in fruit-forward, 17 year old rye aged in ex-Speyside scotch casks. The combination revealed a smoldering symphony of spice. Last, we lengthened the finish and increased the viscosity by adding double-distilled corn whisky aged for 20 years in refill and level-2-char virgin oak.Batch 001 is defined by its spice profile. The first impression is hot cinnamon and cayenne mixed with earthy jalapeno, black pepper and peppermint. The second pass presents lively and herbaceous spices of green tea, basil and bay leaves. While the initial profile is all spice, there are layers of fruit and butterscotch lying in wait, especially in the mid-palate, including red fruits, blackberry, apple and sweet melon. The finish walks an endless tightrope with dry spice on one side and chewy tannins on the other.We created Batch 001 in order to demonstrate the dynamism of aged rye and shatter the misconception that rye shows its best spice profile when bottled young. That said, rye spice is a double-edged sword. The deeper we cut into the flavor opportunities, the spicier the palate. You can try to smooth the spice out with new oak or water it down through proofing. Batch 001 exemplifies the third option -- forget about making it “smooth” and instead make the whisky as robust and multifaceted as possible while finding the careful balance between astringency and tannin.

We are headed back to a familiar place. Pennsylvania, it calls me back again. Jim over at Liberty Pole is producing some great stuff. And it shows not only in flavor but also in passion. I really hope you enjoy.Thewhiskeyshaman.comLibertypolespirits.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanAbout the HoughsLiberty Pole Spirits is a family owned and operated craft whiskey distillery started by Jim, Ellen, Rob and Kevin Hough in July 2016. The Houghs, longtime residents of Washington County, Pennsylvania got the distilling bug in the early 2000's when Jim bought a 10 gallon still off the interwebs to learn the art of distilling. As Jim was contemplating retirement he began to think about what he could do for a second act. After visiting numerous craft distilleries and having developed some pretty solid whiskey mash bills, Jim was able to convince Ellen that opening a craft whiskey distillery just might be a fun retirement activity. Rob and Kevin, both mechanical engineering graduates who were on their own promising career paths, decided they didn't want their parents to have all the fun and joined the family business. With Rob and Kevin running production, Ellen creating the best craft cocktail and whiskey experience this side of Kentucky, and Jim greeting customers and talking whiskey in the tasting room, Liberty Pole Spirits was born.The distillery started as a 300 gallon operation and expanded to a 600 gallon operation in 2019 and moved to a distillery campus in July of 2023 where we were able to triple our production.Our StoryIn 1791, Washington County, Pennsylvania, was a heavily wooded wilderness at the headwaters of the Ohio River. Many Scotch-Irish veterans of the Revolutionary War had returned to the area and the rocky farms that they had established before the War. They struggled against the weather and disease, and being far from the East Coast, enjoyed few luxuries.But through the rugged ingenuity of the brave Colonists, one of the first American Industries was born. Whiskey. For years, the grain that wasn't consumed was preserved in the form of distilled spirits. It was safer to drink than contaminated water, eased pain and suffering, and improved the spirits of friends and neighbors. It was easy to ship over the mountains in barrels on backs of mules or down the Ohio River to the Mississippi and up the coast to Boston.It was then that the government of our new nation saw the opportunity, through the imposition of an excise tax on whiskey, to pay off the debts owed to the allies who had helped to win independence from tyranny. Yet, the farmers of Washington County were struggling mightily to keep their land and grow crops. Having no cash, they used their whiskey to barter for goods and supplies that they needed for daily life. Whiskey-making provided their best chance to survive. This is why they saw the tax as an imposition of an arrogant, out-of-touch, new government.So they gathered together secretly in a meetinghouse near Mingo Creek and vowed not to pay the tax. They were the first men to oppose an act of the new government, and they vowed to stick together. They called themselves the Mingo Creek Society.As a symbol of their unity, they planted Liberty Poles throughout the county.Years later, the stories of their defiance are preserved in museums, churches and cemeteries around the county.Now, heritage grain once again grows in the same soil they so dearly loved, travels down the paved paths upon which they drove the whiskey-laden mule trains, and arrives at the new Mingo Creek Meetinghouse where it is distilled and enjoyed by the next generation of the Mingo Creek Society.And this time, the Liberty Pole is displayed on the label of each whiskey bottle and symbolizes the loving appreciation for a craft that once again is bringing livelihood to a proud community.

Have you ever picked up a bottle, paid top dollar for it, got it home and MEH. Or you buy it, get in the truck and have instant regret. We talk all about that and get a couple of listener write ins. Hope this episode is enjoyable.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Whiskey buying remorse is a specific type of buyer's remorse, which is the feeling of regret, anxiety, or guilt that occurs after making a purchase. In the context of whiskey, this feeling is triggered by a variety of factors related to the characteristics of a bottle, the price, and the purchasing experience. Common reasons for whiskey buying remorseDidn't meet expectations: This is a major cause of regret for whiskey drinkers. You may have bought a bottle that had received glowing reviews, but once you try it, the flavor profile doesn't live up to the hype.Overpaying for a bottle: With the high demand for certain whiskies, prices can become inflated. Remorse often sets in when a drinker feels they paid a premium for a bottle that doesn't offer a quality-to-price ratio that they can justify.Buying on a whim: An impulse purchase can lead to regret, especially when you haven't had a chance to taste the whiskey beforehand. This is a riskier strategy than sticking to a tried-and-true favorite or a bottle you've previously sampled.Discovering it's not a good fit: Some whiskies, despite being well-regarded, may not suit your personal taste. You may find you simply don't enjoy the flavor profile, leaving you with a bottle you struggle to finish.Hoarding instead of drinking: Some collectors experience remorse when they realize they're accumulating bottles without enjoying them. The point of buying whiskey is to drink it, and if it becomes just another museum piece, the purchase can feel pointless. Whisk(e)y purchases that you regret? : r/whiskey - RedditApr 14, 2021 — Anyone who doesn't have a strict, “Don't buy it unless you've tried it.” rule probably has at least one regret. I know...RedditExpensive bourbons for sale: Some rare bottles aren't worth ...Jul 8, 2019 — I've never been good at science, and despite an abundance of education on all things whiskey, I can't tell you what mak...The Courier-Journal·Dana McMahanHow to avoid whiskey buying remorseTaste before you buy: This is the most effective way to prevent remorse. If you can, try a sample at a bar or with a friend before committing to a full bottle.Research thoroughly: Before making a purchase, especially a costly one, read a variety of reviews and opinions from different sources. Don't rely on just one person's assessment.Set a budget: Establish a spending limit and stick to it. This can prevent the regret that comes with overspending on an expensive bottle.Identify your triggers: Pay attention to what makes you make impulsive purchases, such as a flashy marketing campaign or an enticing sale. Recognize these triggers and avoid them.Ask for help: If you're unsure, ask knowledgeable staff at a liquor store for a recommendation based on your preferences. Working with an expert can help guide you toward a satisfying choice. In addition to not meeting expectations, overpaying, or buying on a whim, people experience whiskey buying remorse for other reasons related to taste, collector pressure, and disappointment with specific characteristics. Disappointment with the tasteUnpleasant or off-tasting flavor: Sometimes a whiskey has a genuinely bad or unpleasant taste that makes it difficult to drink. This can include flavors that taste "medicinal" or "funky".Too much oak influence: While age is often associated with quality, older whiskeys can sometimes have an overpowering "woody" or oak flavor that masks other notes.

Today we are headed to Ireland. Crossing the pond is a big step for this show. And it shows in the blessing that is Shane McCarthy. Amazing talk and the whisky isnt bad either. Hope you enjoy.Twostackswhiskey.comthewhiskeyshaman.comBadmotivatorbarrel.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanTwo Stacks Signature Blend 43% ABVSuits: The whiskey novice or those looking to explore alternative Irish whiskey styles.A good all-rounder. Approachable & versatile.This modern Irish blend revives the art of whiskey bonding, combining grain, malt, and pot still whiskey for an ultra-smooth, versatile spirit - ideal for sipping or mixing.Simple Tasting NotesNose: Honey, vanilla, toasted oak, and a touch of citrusPalate: Smooth and balanced with caramel, spice, and dried fruitFinish: Light, clean, and slightly sweetMore about the pour:For many decades, blended Irish whiskey was little more than an afterthought - a high-volume, low-cost product with uniform characteristics: the same ABV, taste, and finish, all derived from the same base spirit.The First Cut was inspired by a desire to transform this perception and craft a blend with true distinction. This unique combination highlights a diverse range of matured spirits, making it a trailblazer in the category. Renowned for its robust and approachable profile, it was also the first Irish whiskey available in a can, breaking new ground in the industry.Why not try – The Classic Two Stacks Signature HighballIngredients:50ml Two Stacks Signature Blend150ml Soda Water or GingerLemon Peel GarnishMethod:Fill a highball glass with ice.Pour in whiskey and top with soda.Stir gently and garnish with a lemon peel.Glassware: Highball GlassIreland once had a rich history of cask bonding. A key lifeblood to the industry, where many towns and cities across the country had family ran businesses, big and small operating as bonders, grocers and merchants.Yes we can... Bringing you Whiskey on the move!The Two Stacks — Dram in a Can is the world's first Irish whiskey in a can, serving the same great flavour profile and focus on quality spirit as the rest of our family of whiskey. Perfect for on the move, out with friends or even just a solo dram in the great outdoors. Enjoy your Dram the way you want!SustainabilityOur focus on eco-friendly practices is not just a commitment; it is a reflection of our broader vision. Through sustainable operations and conscious choices in every aspect of our product, TWO Stacks Irish Whiskey aspires to set a standard for responsible business practices within the spirits communityTwo Stacks is part of a new and adventurous chapter in Irish whiskey, and we want you to help us tell its tale!Ireland once had a rich history of cask bonding. A key lifeblood to the industry, where many towns and cities across the country had family ran businesses, big and small operating as bonders, grocers and merchants. Purchasing directly from established distilleries, the casks were left to mature before its subsequent bottling under the respective owner's own label.With the demise of the Irish whiskey industry in the early 20th century, only a handful of these great brands have survived to this day, and with it, the light that shines on this tradition was nearly extinguished for good.

This is a unique look at whiskey from another lens. To almost see it in a different light. I need alot of feed back on this. And by all means i hope you enjoy. KYSUThe new frontier of whiskey: Kick off the segment by discussing the recent formal recognition of American single malt by the TTB. As of January 19, 2025, it is an official whiskey category. This is a huge milestone for American distilling and an exciting time to be exploring these whiskies.A "wild west" of flavor: One of the most exciting things about American single malt is the variety of flavors. Unlike the strict rules of Scotch, American distillers have been free to experiment with different cask types, wood smoke (like mesquite), and aging locations, leading to a much more diverse flavor profile.The barrel difference: American single malts are not limited to the used barrels required for Scotch. They can be aged in new charred oak, used bourbon barrels, or even experimental casks like port, sherry, or wine. Ask your co-hosts how this freedom affects the flavor profile and what their favorite aging methods are.Founding fathers of American single malt: Pay homage to the trailblazers who started it all. Mention Steve McCarthy of Clear Creek Distillery in Oregon, who is widely credited with producing the first American single malt back in 1996. Other influential distilleries to highlight include Westland and Stranahan's.Fun facts and triviaMore than Scotland: There are over 200 distilleries in the U.S. producing some form of single malt, which is more than in all of Scotland.Speed-aging in America: Due to the more dramatic temperature swings across the country, American single malts can mature more quickly than their Scottish counterparts. The climate, whether hot and dry in Texas or humid in Virginia, has a significant impact on how the whisky tastes.Mesquite-smoked whiskey: While peat is the traditional smoke source for Scotch, some American single malt producers, like Santa Fe Spirits, use local ingredients. They use mesquite wood to smoke their Colkegan Single Malt, creating a distinct, barbecue-like flavor.Single versus blended: Clarify the "single" in American single malt. It means the whiskey was distilled entirely at one U.S. distillery, unlike a blended whiskey, which mixes whiskeys from different distilleries.Tasting notes and flavor comparisonsSide-by-side with Scotch: A great segment idea is to do a blind tasting of an American single malt and a Scotch single malt. Discuss the differences, such as the American's potential notes of caramel and vanilla from new oak versus a Scotch's more subtle oak influence.The impact of a hot climate: Talk about American single malts from different regions. For example, a whisky from Texas (like Balcones) might offer a richer, bolder flavor due to the intense heat, while one from the cooler Pacific Northwest (like Westland) might taste more like a classic Scotch.The barley difference: The type of barley used also matters. Some distillers use specific varieties like Golden Promise or heirloom barley, contributing distinct character. For instance, you can mention New Riff Distillery's use of multiple barley mash bills for their sour mash single malt.The barrel finish: Discuss the wide variety of cask finishes. American single malts can have unique notes from being finished in rum, wine, or sherry barrels. Virginia Distillery Co. is known for its "Courage & Conviction" Double Cask Reserve, aged in bourbon and red wine casks.Debate and discussion topicsAmerican terroir: Ask your co-hosts whether they believe American single malt exhibits a true "terroir" or sense of place. Do they think the location of the distillery and ingredients creates a unique regional style, or is it more about the distiller's techniques?

From the vault, going back before the podcast. I was invited on a Non whiskey podcast to Share the Spirit. And it was a fantastic time. If you like this type of content let me know. if you dont let me know. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==There are two primary perspectives on drinking whiskey in the morning: as a method for professional tasting or as a potentially problematic habit. The effects differ dramatically depending on the context. Professional tastingFor whisky professionals, such as blenders, writers, and reviewers, the morning is considered the best time for sensory evaluation. Heightened senses: Your palate and sense of smell are at their most sensitive and least fatigued before you have eaten or consumed other strong flavors like coffee.Optimal conditions: Professionals often taste in the morning in a controlled, distraction-free environment to accurately perceive the spirit's subtle aromas and flavors.Purpose: The goal of this type of morning tasting is analytical—to deconstruct and evaluate the spirit—not for casual enjoyment. When is the best time to appreciate whisky?Feb 21, 2019Scotch Malt Whisky Society Tasting Panel chair Angus MacRaild says it depends on whether you're drinking for analysis,The Scotch Malt Whisky SocietyI Put Whiskey in My Morning Coffee. It Was Just the StartOct 1, 2023At 22, I started drinking in the mornings as soon as I woke up. I kept a bottle of Jameson on the floor beside my bed. ...NewsweekRecreational or habitual drinkingFor most people, drinking whiskey in the morning, especially on an empty stomach, is an ill-advised practice that can have significant health risks and consequences. Rapid intoxication: Alcohol is absorbed much faster on an empty stomach, causing you to feel drunk more quickly and intensely.Stomach irritation: Strong liquor can irritate the stomach lining, leading to nausea, acid reflux, and general discomfort.Blood sugar drops: Alcohol lowers your blood sugar levels. Drinking without food can lead to a more severe drop, causing dizziness, weakness, and confusion.Dependency and addiction: Regular morning drinking can be a sign of alcohol dependency or addiction. For some, it can be a means to manage a hangover or a compulsion that spirals into a larger problem. Cultural and historical contextWhile modern medical understanding cautions against the practice, morning drinking has historical and cultural precedents, including: "Hair of the dog": A small amount of alcohol in the morning to lessen a hangover. While it may temporarily relieve symptoms, it prolongs the cycle and is not a healthy solution.Adding to coffee: The Irish coffee is a classic example of socially acceptable morning drinking that involves whiskey, but it is typically served as a dessert or special-occasion drink rather than a daily habit.Apocryphal health advice: Some anecdotal accounts exist, such as a 107-year-old man who claimed a shot of whiskey in his coffee every morning was the secret to his longevity. Such stories should be taken with a grain of salt, as they contradict the overwhelming medical consensus regarding alcohol consumption. The Pardon My American podcast differs from serious news podcasts primarily in its tone, format, and goals. While a serious news podcast aims to inform through neutral reporting, Pardon My American is an opinion-based, entertainment-focused show that uses humor to discuss news and current events. 

Finding a Brand to stand behind is hard. But in a family business, its even harder. Miguel Perez Head Distiller of 1845 Distilling In Mc Kinney Texas, is changing the way a family business is run. We talk all about there brand and story. Get into life and keeping the whiskey magic alive. I really hope you enjoy this episode, because I sure did.Thewhiskeyshaman.com1845distilling.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Our experience with fermentation started back in 2008 when Bob and June opened the Port Aransas Brewing Company in Port Aransas, Texas.  They specialized in brewing craft beers for eager beachgoers.  They eventually brought on Miguel, who was in culinary school at the time, to help with brewing.After selling the brewpub and relocating back to their hometown of Dallas, Bob and June planted their roots in Lowry Crossing and decided to take the next step, and open a distillery.  They brought Miguel on as the lead distiller and sought education from distilleries and schools all over the country. We began perfecting our grain to glass process, and in 2019, we barreled the first of close to 600 barrels currently in the barrel barn.   Once those first barrels became 3 years old, we started blending, bottling, and preparing to open our tasting room.  After submitting bottles to close to 6 competitions in 2023, we were stunned when we medalled at all of them.  We opened our tasting room doors in February of 2023 with an overwhelming amount of local support.certified texafied preemption Between 1846 - 1898 the State of Texas continued issuing preemption grants to early Texas settlers. In 1860, the ancestors of our Distiller received their preemption grant from the State of Texas. His family still owns the original homestead. Many relatives have been born on that property. His Grandmother, now in her 90's, still lives on that land and operates the Family ranch. With the birth of the next generation, their roots are now eight generations Texas strong.Our Preemption Texas Straight Bourbon pays homage to the Republic of Texas and its settlers. Our first bottling of the Preemption Texas Straight Bourbon was released in Spring 2022.

Thank you so much to Patreon Supporter KARL. He suggested this topic. So You are getting some bottles, and you cant drink them fast enough (or you shouldn't). What do you do with them. How fast do they oxidize. How do i store them. All questions answered, if you're ready ready let's get into it.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Storing and protecting your whiskey collectionTo protect your whiskey collection and preserve its value, proper storage and care are essential. Storage environmentKeep bottles upright unlike wine, whiskey should always be stored vertically to prevent the high alcohol content from degrading the cork over time.Store in a cool, dark place away from direct sunlight, which can alter the whiskey's color and flavor profile.Maintain a consistent temperature between 59-68°F (15-20°C), avoiding fluctuations that can damage corks and degrade flavor.Control humidity levels between 50-70% to prevent corks from drying out (which can lead to oxidation) and to protect labels and packaging from damage.Avoid basements with excessive humidity, garages, or attics, which are prone to temperature and humidity fluctuations. Cork care and air exposureEnsure seals are tight on bottles to prevent evaporation and oxidation.Tilt bottles briefly every few months (about 10 seconds) to moisten corks without prolonged contact with the whiskey.For opened bottles, transfer whiskey to smaller, airtight containers to minimize air exposure and slow oxidation. Protecting bottles and labelsMinimize handling to avoid smudging or damaging labels.Store bottles in their original boxes or cartons for added protection against light and humidity.Use protective sleeves or covers for rare labels.Consider a secure whisky storage facility, climate-controlled cabinet, or safe, especially for valuable bottles. Control air exposure The single most important factor for an opened bottle is the amount of air inside. Oxygen reacts with the whiskey, slowly altering its flavor. Transfer to a smaller bottle: If a bottle is less than half full and you don't plan to drink it quickly, pour the remaining whiskey into a smaller glass bottle with a tight-sealing lid. This dramatically reduces the surface area exposed to oxygen.Use an inert gas: For a more advanced solution, use a wine or spirit preserver system that injects an inert gas (like argon) into the bottle. This heavier-than-air gas creates a protective layer over the whiskey, shielding it from oxygen.Keep a tight seal: Always ensure the bottle is tightly sealed after each pour. If the original cork is deteriorating, replace it with a clean, well-fitting stopper. How to Store WhiskeyHow to Store Whiskey * Preserving Your Whiskey's Flavor. Unlike wine, whiskey's flavor doesn't change once it's bottled. And, unlike wine, a bottle of whiskey d...Jameson Irish WhiskeyWhisky & Oxidation | WhiskipediaAug 6, 2020 — A certain Welsh whisky is becoming so well known among enthusasts for its transformation that we know drinkers who will deliberately decant the bottle to maximi...whiskipedia.comManage environmental factorsThe best practices for unopened bottles still apply, but are even more crucial for opened ones. Keep it in the dark: Store open bottles away from direct sunlight, which can fade both the whiskey's color and the label. A dark cabinet or closet is ideal.Maintain a consistent temperature: Avoid temperature fluctuations by storing your whiskey in a cool, stable environment, typically between 59–68°F (15–20°C). Avoid basements with excessive humidity, garages, or attics.Store bottles upright: Always store whiskey bottles upright to prevent the high-alcohol liquid from degrading the cork and potentially contaminating the spirit with cork bits. 

So there comes a time when a conversation turns to a movement. And I believe we might have started something. Today we have Murphy Qunit Head Distiller of Cedar Ridge Distilling. We talked everything Iowa and whiskey and life. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Cedarridgedistillery.comThe Quint family has farmed and distilled spirits for generations. In 2005, Jeff Quint founded Cedar Ridge because he believed it was time for Iowa–the number one corn-producing state in the U.S.–to share its homegrown Bourbon Whiskey with the world. Cedar Ridge was the first licensed distillery in Iowa since Prohibition.After releasing its first batch of whiskey in 2010, Cedar Ridge Distillery quickly became a nationally recognized leader in craft spirits, winning multiple awards such as American Distilling Institute's “2017 Distiller of the Year” or “Best American Craft Whiskey” at the 2016 New York World Spirits Competition.From our American Single Malt to our Iowa Bourbon, each bottle of Cedar Ridge whiskey offers the best of authentic Iowa craftsmanship.Iowa is home to the most fertile soil in the world. We're proud of our reputation as a farming state. Local access to the highest-quality corn on earth helps us craft the finest bourbon you can find.Explore our product pages to learn all that goes into making each Cedar Ridge whiskey.Managing every step of production, from grain to glass, is how you craft authentic whiskey. Our process is unique, affected by our specific location and even weather. You won't find the Cedar Ridge taste anywhere else in the world. Below is an overview of what goes into making each sip special.We store and mill our corn and grain on-site. Our initial bourbon batches were made using corn grown on our own family farm in Winthrop, Iowa – and while we've outgrown what the family farm can grow we are dedicated to using only Iowa Corn. Lautering our mash separates the liquid wort and spent grain. The wort is then fermented and distilled, while the spent grain is hauled off as animal feed for local farmers. Twice distilling our whiskeys to a higher proof, and removing the impurities results in a more approachable sipping whiskey. Allowing nature to be our ultimate guide in aging, we transfer the whiskey to barrels, and store them in non-temperature controlled rick houses. Iowa's consistently inconsistent weather aids in the expansion and contraction of the barrels, allowing the whiskey to take on the rich aromas and flavors more quickly than in other regions. This being said, Mother Nature takes her cut – at a rate of 18% vs. the industry standard of 12%.Take a look back at how we started making whiskey in Iowa. While we've outgrown what the family farm can produce we remain always dedicated to using only Iowa Corn.

Not gonna lie, this could be one of my favorite episodes. We could have chatted for hours. Make sure you go check out there podcast. And drink some good whiskey with friends. Please enjoy this episode. And stay Blessed, and have fun. https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=8cf4d436167740d8Chillfilteredpodcast@gmail.comThewhiskeyshaman.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Cole and Bryan drink whiskey so that you don't have to (but you probably should).What is filtered chaosIn the context of dynamic systems and signals,filtered chaos refers to the signal that results from passing a chaotic signal through a filter. The filter, which can be either linear or nonlinear, changes the original chaotic signal's properties in measurable ways. The study of filtered chaos is important for applications where chaotic signals are used, or where they pass through instruments or communication channels that act as filters. Key conceptsChaos: A type of behavior in a deterministic system that is highly sensitive to initial conditions. This is popularly known as the butterfly effect, where small changes can lead to large, seemingly random differences in the system's future state.Chaotic signal: The time series of data produced by a chaotic system, which appears random but is governed by deterministic rules.Filter: A process or device that removes unwanted components or features from a signal. For example, a low-pass filter removes high-frequency components, while a band-pass filter allows only a certain range of frequencies to pass through. Effects of filtering chaosThe main impact of filtering a chaotic signal is that the resulting signal may exhibit very different statistical and geometric properties than the original chaos.Changes in dimensionality: Filtering can increase the observed fractal dimension of a chaotic system. This means that after passing through a filter, the signal's complex, space-filling geometric structure can appear even more complicated. This distortion is particularly noticeable with low-pass filters.Signal modification: Filters alter the amplitude and frequency characteristics of a signal. When a chaotic signal is filtered, this can change its apparent "randomness," which affects how it might be used in a communications system.Preservation of symbolic dynamics: Surprisingly, while filtering can affect the geometric shape of a chaotic attractor, it may leave certain symbolic characteristics intact. For instance, a signal's topological entropy—a measure of its complexity—can be invariant even after filtering. Applications of filtered chaosUnderstanding how filters affect chaotic signals is critical in several engineering and scientific applications.Secure communication: One method of secure communication, known as "chaos pass filtering," mixes a secret message with a chaotic signal before transmission. A synchronized chaotic system on the receiving end can then filter out the chaotic carrier signal to recover the message.Radar and signal detection: Researchers have explored the use of "matched filters" designed to detect specific chaotic waveforms in the presence of noise. This can be used for improved signal detection and signal-to-noise ratio in applications like radar.Real-time applications: In fields like electrical engineering and control systems, chaotic modeling is used for various purposes, from synchronizing systems to mitigating radio-frequency interference. Filters are essential tools for managing and processing these chaotic signals in real-time.Geophysical modeling: Filtering techniques are used with high-dimensional chaotic systems, such as atmospheric and climate models. Due to the high sensitivity and vast scale of these systems, researchers use filters to make sense of noisy observations and produce probabilistic estimates of the system's state. 

uisge beatha is the Gaelic term. We often overlook the water that is not only in our whiskey but it makes up us. I promise you will love this deep dive. So come on in the water is fine.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Uisge beatha (pronounced approximately "ish-ka-ba-ha" or "ISH-ka BY-ah") is a Gaelic term meaning "water of life" from which the word "whiskey" ultimately derives. This ancient term, originally a translation of the Medieval Latin aqua vitae ("water of life"), was used by Irish monks and later evolved into variations like usquebaugh and ultimately the English "whisky". Meaning and OriginLatin Roots: The Gaelic term is a direct translation of the Latin aqua vitae. Early Use: Irish monks in the Middle Ages first applied the term uisce beatha to distilled spirits. Evolution: The term evolved phonetically and was anglicized into usquebaugh before becoming the "whisky" we know today. PronunciationIrish Gaelic: The pronunciation is often described as "ISH-ka BY-ah". Scottish Gaelic: Another variation is "ISH-ka BY-ah". Significance"Water of Life":The name highlights the perceived life-sustaining and medicinal properties of early distilled spirits, which were believed to have healing abilities. Direct Link to Whiskey:It is the direct etymological ancestor of the English word "whiskey" and "whisky". The journey from aqua vitae to whiskeyThe story of uisge beatha begins with the Latin term aqua vitae ("water of life"), which was used throughout medieval Europe to describe distilled alcohol. Irish monks and early distillation: During the Early Middle Ages, Irish monks who traveled throughout the Mediterranean brought distillation techniques back to Ireland. With no grapes available for wine, they adapted the process to ferment and distill grain and barley instead. This was the first creation of what we know as whiskey today. The monks translated the Latin aqua vitae into the Gaelic uisce beatha.Early medicinal use: The initial purpose of the distilled spirit was medicinal. It was used as a cure-all for ailments, a disinfectant for wounds, and a form of anesthesia. The annals of Clonmacnoise in Ireland record an instance in 1405 where a chieftain died from "taking a surfeit of aqua vitae," implying overconsumption of the spirit.Spread to Scotland: Irish monks, who were also instrumental in Christianizing Scotland, are believed to have carried the knowledge of distillation with them. By 1494, a record from the Scottish Exchequer noted an order of malt "to Friar John Cor, by order of the King, to make aqua vitae," an entry that confirms the practice was well-established by that time. The anglicization of the nameOver time, as the popularity of the distilled spirit grew, the long Gaelic name was shortened and adapted by English speakers.Early spellings: Early English forms included uskebeaghe (1581) and usquebaugh (1610), which were phonetic approximations of the Gaelic pronunciation.Final abbreviation: The process of abbreviation and mispronunciation eventually led to "whiskey" (or "whisky"), dropping the second half of the phrase.The "whiskey" vs. "whisky" divide: The variation in spelling between "whiskey" (Ireland and the United States) and "whisky" (Scotland and most other countries) emerged in the 19th century. During that period, the quality of some Scotch whiskies declined, leading Irish distillers to add the "e" to distinguish their perceived higher-quality product in the American market. Cultural significanceBeyond its medicinal origins, uisge beatha came to play a vital cultural role, reflecting the craftsmanship and resourceful nature of its makers.Farmhouse production: Distillation provided a way to use surplus grain and could be easily stored or traded. 

I can't thank Joshua enough for hanging out with me. Getting a little vulnerable, and just being a awesome dude. Hope you enjoy this different style content.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanReprioritizing your life begins with a period of reflection to understand what truly matters to you, followed by strategic changes to align your daily actions with your core values and goals. Phase 1: Reflect and reconnectReassess your core valuesYour values act as a compass for your life, but they can change over time. Ask yourself what you stand for and what is most important to you, like family, personal growth, health, or creativity.Review your values regularly to ensure they still align with who you are now, not just who you were in the past. Find your "why"Dig deeper than surface-level desires like "travel more" to find the motivation behind your goals.What do you want to achieve? If you won the lottery, what would your dream life look like? Think beyond money and status to what you truly desire.What makes you happy? Look back at moments of genuine joy and fulfillment. What were you doing, and what qualities were present?.What makes you unhappy? Identify situations or relationships that drain your energy. Acknowledging what doesn't work for you is just as important as knowing what does. Examine how you spend your timePerform a "time audit" to see where your time is actually going versus where you wish it would go. Keep a log of how you spend your time in 15-minute intervals for a week or two.Compare your time log with your core values. Where do you find a mismatch? For example, if you value family time but spend 10 hours a day working, you'll need to rebalance. Phase 2: Take intentional actionSet clear, manageable goalsWith a clear sense of your priorities, you can set new goals that are specific and actionable. Break it down: Break large, long-term goals into smaller, more manageable steps.Use the Rule of 3s: Limit yourself to three high-priority items a day to avoid overcommitting and feeling overwhelmed.Tackle the "frog" first: Do your most important or difficult task at the beginning of the day to build momentum. Learn to say "no"Saying no to others is crucial for reclaiming time and energy for yourself. This might mean declining a social invitation or delegating a task at work. Create a "to-don't" list: This is a list of things you will intentionally say no to in order to protect your priorities.Contemplate before committing: Before you say yes, ask yourself if you have the time and energy, and what you would have to give up to do it. Protect your health and well-beingSelf-care is not a reward, but an essential part of having the energy to pursue your priorities. Schedule time for yourself: Block off time on your calendar for rest, relaxation, and hobbies.Prioritize sleep: Establish a consistent bedtime and stick to it to ensure you get enough rest.Create routines: Build habits that support your new priorities, like setting aside 15 minutes to read before bed or taking a daily walk. Reduce distractionsEliminate things that take time away from your real priorities. Silence notifications: Turn off non-essential alerts on your phone and computer to minimize interruptions.Designate specific times for tasks: Instead of constantly checking email, for example, schedule two or three specific times during the day to respond to messages. Stay flexible and celebrate small wins

Ok guys this was the livestream i did on youtube. So if you want video of it go herehttps://www.youtube.com/live/PvOPDLlhWO4?si=7Nhzi3uCakCNSytmIt was so much fun just hanging out and goofing around. So sit back and enjoyAlso new store announcmentThewhiskeyshaman.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Who has a. birthday on september 6Famous individuals who were born on September 6 include actor Idris Elba, singer Macy Gray, and comedian Jeff Foxworthy. Actors and performersIdris Elba: English actor known for The Wire and Luther.Macy Gray: American R&B and soul singer.Rosie Perez: Academy Award-nominated actress and choreographer.Anika Noni Rose: Tony Award-winning actress and singer.Naomie Harris: British actress nominated for an Academy Award for her role in Moonlight.Jeff Foxworthy: Comedian known for his "You might be a redneck" jokes.Jane Curtin: Emmy Award-winning actress and original cast member of Saturday Night Live.Swoosie Kurtz: Tony Award-winning actress.Lauren Lapkus: Actress and comedian known for her role in Orange Is the New Black.Justina Machado: Actress known for her work on Six Feet Under and One Day at a Time.Michael Winslow: Actor and comedian known for his vocal sound effects, particularly in the Police Academy films.Asher Angel: Actor who starred in the film Shazam! and the series Andi Mack. Roger Waters: Co-founder, bassist, and songwriter for the rock band Pink Floyd.Dolores O'Riordan: Late lead singer of the Irish rock band The Cranberries.Lil Xan: American rapper and singer. Jane Addams: Sociologist, pacifist, and social activist who co-founded Hull House.John Dalton: English chemist, physicist, and meteorologist who developed the modern atomic theory.Marquis de Lafayette: French aristocrat and military officer who fought in the American Revolutionary War.Joseph P. Kennedy Sr.: American businessman, investor, and politician, and father of U.S. President John F. Kennedy.Chris Christie: American politician and former governor of New JerseyWere any notable historical events on September 6?Throughout history, September 6 has been the date of several notable events, from the first circumnavigation of the globe to assassinations and record-breaking sports achievements. World events1522: Ferdinand Magellan's expedition completes the first circumnavigation of the world. After Magellan was killed in the Philippines, his one remaining ship, the Victoria, returned to Spain under the command of Juan Sebastian de Elcano.1914: The First Battle of the Marne begins. This decisive battle during World War I involved a French and British counter-offensive against the German army, northeast of Paris.1941: The Nazi German regime orders all Jews in German-occupied territory to wear a Star of David.1966: South African Prime Minister Hendrik Verwoerd is assassinated. The architect of the apartheid system was stabbed to death in a parliamentary meeting in Cape Town.1972: Munich Olympics massacre. After a failed rescue attempt at the Fürstenfeldbruck air base, nine Israeli Olympic team members held hostage by Palestinian terrorists were killed. Five of the terrorists and one West German police officer were also killed.1991: The Soviet Union recognizes the independence of the Baltic states, Estonia, Latvia, and Lithuania.1991: The Russian city of Leningrad is renamed St. Petersburg. Its name was changed back from Leningrad, which it had been called since 1924 in honor of Vladimir Lenin.1997: Funeral of Diana, Princess of Wales. The funeral for Princess Diana, who had died in a car crash on August 31, was televised to an estimated 2.5 billion viewers worldwide. 1870: The first woman in the U.S. legally casts a ballot. Louisa Ann Swain of Laramie, Wyoming, voted in the territory's general election. Wyoming was the first U.S. territory to grant women's suffrage.

So I got a Blind from The Rye Guy. Does blind tasting make your palate better. Thats what were here to find out. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==What is Blind Whiskey TastingA blind whiskey tasting is the process of sampling and evaluating whiskey without knowing its brand, price, or label. This eliminates bias and allows the taster to form an opinion based purely on the spirit's aroma, taste, and finish. It is a popular practice among both casual drinkers and experts for exploring new whiskies and challenging their own palates. Why taste whiskey blind?Removes bias: The influence of a prestigious name or high price can unconsciously sway a taster's perception of quality. Tasting blind ensures that judgment is based solely on sensory experience.Focuses on quality: It directs attention to the whiskey's inherent characteristics, such as craftsmanship, complexity, and balance. This can reveal that an inexpensive bottle is more enjoyable than a supposedly high-end one.Enhances education: For both novices and seasoned enthusiasts, blind tasting is a fun way to improve sensory skills. It trains the palate to identify specific flavor notes like oak, smoke, fruit, and spice without relying on marketing claims.Levels the playing field: In a group setting, blind tasting allows people with varying levels of experience to participate equally. It promotes discussion about what each person is experiencing, which can highlight nuances others might have missed. Why you should taste your whiskey blindNov 4, 2020 — If two identical wines were served, the subjects preferred what they believed to be the more expensive option. Turns out, there's a psychological reason behind ...RackHouse Whiskey ClubWhen Going Blind Is an Advantage - Whisk(e)ySmiths.comNov 23, 2016 — Are you brave enough to challenge what you know? A blind tasting will help you set aside your expectations. One time, LeAnne and I were doing a double blind tas...whiskysmiths.comHow to host a blind tastingTo ensure a fair and fun tasting experience, preparation is key. Select the whiskies: Choose a group of three to five whiskies, as more can fatigue the palate. For the most accurate comparison, select whiskies of a similar style and proof range (within 10 proof points).Conceal the identities: Before guests arrive, have a non-participant—or yourself, if you are participating—pour each whiskey into identical, numbered vessels, such as carafes or vials.Take notes: Use a tasting mat or scoresheet with numbered spaces corresponding to the samples. The scoresheet can include sections for notes on appearance, aroma, taste, and finish.Taste and discuss:Set out the numbered glasses, palate cleansers like water and crackers, and tasting sheets.Have participants taste each whiskey one by one, recording their personal impressions.Save discussion until everyone has completed their evaluation to avoid influencing others.The big reveal: Once all samples have been scored, unveil the identities of the whiskies and compare notes. This is often the most surprising and enjoyable part of the event. Tell me more about how blind tastings help develop a whiskey palateBlind whiskey tastings are one of the most effective ways to develop a whiskey palate because they eliminate bias and force the taster to rely purely on their senses. Regular blind tasting hones your ability to identify and differentiate subtle sensory characteristics, building a strong "sensory memory" over time. 

We are back again with another amazing story. Today we talk with Brad Irwin of Oregon Spirit Distillers. Out of Bend, Oregon bringing the heat. We talked everything from Rickhouse theft to marketing. Really hope you enjoy.Oregonspiritdistillers.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==thewhiskeyshaman.comTo look at the production team at Oregon Spirit Distillers, you'll find a story of how amazing spirits aren't simply made. World-class spirits are a product of a solid worth ethic and a growth mindset. Many of us worked our way up in the production department due to that solid work ethic, an unwavering commitment to quality, and most importantly, an enthusiasm for learning. We humbly nod to those who showed us the way, their ability to teach, and a willingness to share.We are thankful for the body of knowledge created and passed down from generations of distillers that helps us make traditional and authentic spirits from scratch and by the senses. Our goals are lofty, and we accomplish them because of our strong team dynamic. It's in our name, we are the spirit distillers of Oregon Spirit Distillers. We are proud to work together and make spirits we love to enjoy.BRAD IRWINOwner/Master DistillerWhiskey has three main ingredients: grain, water, and passion. Brad found a natural bounty of all three in his hometown of Bend, Oregon.In 2009, Brad and his wife Kathy embarked on the journey that would eventually create Central Oregon's first grain to glass whiskey distillery. Local high desert grain and mountain water were easy to source. The region's unique climate provided plenty of corn, barley, wheat, and rye. Crisp and pure water from the Cascade Mountains was abundant. Brad's passion for history, tradition, and quality is delivered in every drop that Oregon Spirit Distillers produces.2025 has found Brad back on the Production floor and he is loving every minute of it!  "It's great to get my hands dirty again and continue to expand and perfect our processes and products!"All spirit begins with its base ingredients. Ours is born in the grain farms of the High Desert, where hardy grains thrive under the watchful eye of dedicated farmers. Upon receiving these grains, they are run through our mill before being brought to the mash tun, where cascade mountain water will begin to unlock the milled grain and allow it to be transformed into something truly special with the addition of yeast in our fermentation tanks.The resulting ferment is then put through the stripping still, separating its alcohol from the rest of the mash, producing what is referred to as the low wines. The spent grain is then returned to the farmer for their cattle, creating a circle of sustainability that is vital to Oregon's ecosystem.The low wines then make their way to the core of our operation where they are distilled under careful hands and separated by cut until only the finest, referred to as the hearts, remains.While some of these spirits will receive an infusion of botanicals, our whiskeys continue their process, aging in Kelvin Cooperage crafted barrels each for a minimum of four years, with some spending even longer in this golden maturation.Throughout this process, our High Desert climate continues to seep its way into the spirit, creating temperature fluctuations and an arid environment that increases the barrels influence on the final product, which we encourage by refraining from topping off our barrels. Each spirit, in its proper time, makes its way to the bottling line where we package and prepare it for distribution.With expert distillers and dedicated support staff, we couldn't be prouder of our production methods, our team, and our exemplary final product.

All right, I have talked about it for so long. Until I'm blue in the face American single malt is here to stay and you need either get on the bandwagon or move over.Today we deep dive into what is American single malt, why American Single Malt. In the future of ASM. I hope you enjoy and keep your mind and your pallet open.Patreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==what is american single malt whiskeyAmerican single malt whiskey is a style of whiskey distilled in the United States, made from 100% malted barley at a single distillery. This distinguishes it from other American whiskies like bourbon, which requires a minimum of 51% corn in its mash bill. In December 2024, the Alcohol and Tobacco Tax and Trade Bureau (TTB) officially recognized American Single Malt as a distinct category with specific standards. As of January 19, 2025, to be labeled as "American Single Malt Whiskey," it must be made from 100% malted barley, mashed, distilled, and aged in the United States at a single distillery. It must be distilled to no more than 160 proof (80% ABV), aged in oak barrels of no more than 700 liters, and bottled at a minimum of 80 proof (40% ABV). Caramel coloring is permitted but must be declared on the label. This formal recognition ensures consistency and authenticity. Comparing American single malt to other whiskiesCompared to Bourbon: Bourbon requires a mash bill of at least 51% corn and must be aged in new, charred oak barrels, while American single malt is 100% malted barley and allows for the use of used barrels.Compared to Scotch: Both are made from 100% malted barley at a single distillery. However, American single malt must be produced in the U.S.. Differences in aging and climate can lead to more pronounced vanilla and caramel notes in American versions, and regional temperature variations further influence flavor profiles. The American Single Malt Whiskey Commission (ASMWC) was instrumental in advocating for official recognition, leading to growth in the craft distillery scene with diverse regional flavor profiles. The American Single Malt Whiskey Commission (ASMWC) played a crucial role in establishing and advocating for the official recognition of American single malt whiskey as a distinct category. Key aspects of the ASMWC's roleDefining the category: The ASMWC worked to establish a standard of identity for American single malt whiskey, outlining specific criteria for its production to ensure quality and consistency. These standards include using 100% malted barley, distillation at a single distillery in the U.S., and maturation in oak barrels (used or new, charred or uncharred) with a maximum capacity of 700 liters.Advocacy and lobbying: The commission actively campaigned for the Alcohol and Tobacco Tax and Trade Bureau (TTB) to recognize American single malt as a formal whiskey category. They collaborated with organizations like the Distilled Spirits Council of the U.S. (DISCUS) and the American Craft Spirits Association (ACSA) to achieve this recognition.Promoting and educating: The ASMWC aims to promote American single malt whiskey and educate both the trade and consumers about the category. This includes distinguishing it from other types of whiskey and showcasing the unique characteristics and potential of American single malts.Supporting growth and innovation: While establishing clear standards, the ASMWC also seeks to foster innovation within the American single malt category, allowing distilleries to experiment with different techniques and flavor profiles. This balance is crucial for both establishing the category's integrity and allowing for its continued evolution. 

“Today we're heading to the desert — where saguaros stand guard, the sun bakes the earth, and whiskey takes on a flavor you can't find anywhere else. I'm sitting down with Mark from Whiskey Del Bac, the Arizona distillery turning mesquite smoke, bold ideas, and Southwestern grit into some of the most distinctive American single malts out there. We'll talk about the magic of desert aging, the art of mesquite malting, and how Whiskey Del Bac is carving its own trail in the whiskey world. So pour a glass, kick back, and join me for a taste of the Southwest — one sip at a time.”Badmotivatorbarrels.com/shop/?aff=3Patreon.com/the_whiskeyshamanhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskeydelbac.comThe Story ofLike many great ideas, it came about while drinking Scotch...It was one of those cool desert nights in 2006 where Elaine and Stephen Paul sat outside on their patio, barbecuing over a mesquite fire and enjoying a glass of Scotch. Elaine had an idea — “What if you made single malt whiskey with ‘mesquited' malt instead of peated malt?”‍Stephen couldn't shake the concept. After all, he knew mesquite well. He and Elaine owned a furniture design company that specialized in mesquite. Well-known for the flavor it imparts to food that is cooked over it, mesquite is a beautifully grained wood native to the desert Southwest.Stephen began learning everything he could about how the Scots make their whiskies. While learning how to floor-malt barley, he began with the recipe for Classic, modeled after the unpeated style of Speyside Scotches. If he could nail down a clean-finishing American Single Malt Whiskey that rivaled Scotland's finest, then he could take the recipe and put a Southwest spin on it — which is how our mesquited (not peated) Dorado was born.Stephen's Great Aunt, Nina Paul, working in the desert.When daughter Amanda Paul (Stephen and Elaine's daughter) got wind that her dad was making whiskey, she moved back home to Tucson from New York City in 2011 to make Whiskey Del Bac a business with Stephen. They founded Hamilton Distillers Group and launched the Whiskey Del Bac brand under it. Named after Tucson's 17th century Spanish mission San Xavier del Bac, Whiskey Del Bac is a combination of English, Spanish and the native Tohono O'Odham tongue meaning “Whiskey of the Place Where the River Reappears in the Sand.” While it may be tempting to call it Del Bac Whiskey, it is Whiskey Del Bac.Amanda helped get the licensing, build the Whiskey Del Bac brand, and together with Stephen they officially launched the whiskeys to a warm reception in the Old Pueblo. As a family, the Pauls set out to define what an American Single Malt Whiskey from the great American Southwest could be. The idea of terroir in whiskey has been much debated, but Whiskey Del Bac has established a flavor profile that is firmly rooted in the desert. Amanda and Stephen inherited a profound love for the desert, which began in their family over a century ago when Stephen's great grandfather pioneered the date farming industry in Coachella, California. Stephen's great aunt Nina was a role model for him in how to perceive and appreciate the desert.$120.00Our annual Distiller's Cuts are ways to explore the seasonality and complexity of American Single Malt Whiskey.The Summer 2025 Distiller‘s Cut features a lightly smoked blend of Sauternes, second-use Whiskey Del Bac, and rhum agricole.

By Patreon request, thanks Chris. Today we get into a little review of the world of whiskey. From what it is, to How to get it on the shelf. Hope you enjoy.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanA crash course on whiskeyWhat is whiskey?Whiskey is a distilled alcoholic beverage made from fermented grains like barley, corn, rye, and wheat, aged in wooden casks. The specific type of grain, how it's prepared, and the distillation and aging processes all influence the final taste and character of the whiskey. Main types of whiskeyScotch: Made in Scotland, primarily from malted barley, aged for a minimum of three years in oak casks, and often has a smoky flavor from peat.Bourbon: Made in the United States, predominantly from corn (at least 51%), and aged in new charred oak barrels, resulting in sweet caramel and vanilla notes.Irish Whiskey: Typically triple distilled for a smoother taste, using malted and unmalted barley, and matured for a minimum of three years.Rye Whiskey: Characterized by its spicy and fruity notes, made with at least 51% rye grain.Canadian Whisky: Aged for a minimum of three years, often lighter and smoother due to the use of column stills.Japanese Whisky: Generally smooth and refined, often double distilled, with less smoky or peaty flavor and subtle fruit, floral, and honey notes.Tennessee Whiskey: Similar to bourbon, but undergoes a charcoal mellowing process before aging, resulting in a sweet and mellow flavor. Key stages in whiskey productionMashing: Grains are mixed with hot water, converting starches into sugars.Fermentation: Yeast is added to the mash, converting sugars into alcohol.Distillation: The fermented liquid is heated in a still, and alcohol vaporizes, separating it from water and impurities.Aging: The spirit is matured in wooden barrels, absorbing flavors and colors from the wood.Bottling: The whiskey is filtered, diluted (if needed), and bottled for consumption. How to taste whiskeyObserve: Examine the color and viscosity ("legs") in the glass.Nose: Gently smell the whiskey, allowing aromas to unfold without overwhelming your senses.Sip: Take small sips, letting the whiskey coat your tongue and noting the flavors and mouthfeel.Finish: Pay attention to the lingering flavors after swallowing.Experiment: Try adding a few drops of water to open up flavors and aromas. Enjoying whiskeyWhiskey can be enjoyed in various ways:Neat: Served without any additions, allowing you to appreciate its pure flavor.On the Rocks: Served over ice, which chills and dilutes the whiskey.With a few drops of water: Can help open up the flavor profile and reduce the intensity.In cocktails: A versatile spirit used in classic cocktails like the Old Fashioned, Manhattan, and Mint Julep. No matter how you choose to enjoy it, taking your time and savoring the experience is the most important part of exploring the world of whiskey.

We are back again with another banger episode. Today we chat with Joe, Master Distiller for Minden Mill Distilling. We talk all things from Dirty Garages to Estate grown grains. I really hope you enjoy.Mindenmill.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanMinden Mill oversees every step of the grain-to-glass process on one estate – no part is outsourced. Estate distilling is the highest calling of craft, ensuring unparalleled quality and authenticity.Featuring best-in-class stills and climate-controlled rickhouses, there is no other whiskey-making facility like it in the world.Starting with varieties of grain that will thrive in a shorter growing season, the harsh high desert climate yields a more savory and nutty flavor profile across our range of whiskeys.Surrounded by the Sierra Nevada mountains and a short drive from Lake Tahoe, our state-of-the-art estate distillery is open to visitors for tours, tastings, and craft cocktails that highlight the terroir of our pioneer landscape.Make a ReservationNevada Straight Bourbon WhiskeyA modern take on classic American whiskey, our Bourbon is savory and balanced.Nevada Straight Rye WhiskeyA celebration of the Carson Valley terroir, our Rye balances spice with candied orange peel notes.American Single MaltWith a highly innovative process, our American Single Malt is an elegant whiskey.After a years-long effort by the American Single Malt Whiskey Commission American Single Malt has officially been ratified as the newest category of American Whiskey on December 18, 2024. Minden Mill Master Distiller Joe O'Sullivan has been a pioneer in the movement for category standard adoption, having apprenticed under Steve McCarthy, who is widely recognized as being the creator of American Single Malt in the 1990s.Today, Joe furthers the category's innovation as one of the few U.S. distillers making American Single Malt entirely on a single estate, cultivating the distinctive terroir of Nevada's High Desert region. Minden Mill remains committed to furthering American Single Malt through its membership with the Commission and educating consumers and trade on whiskey's newest chapter. Visit our estate distillery for a tour and tasting to discover the new dimension of American Whiskey!Our Estate Process100% Estate MadeState-of-the-Art DistilleryCrafting a Distinct TerroirDiscover the Estate Whiskey ExperienceDiscover a World-Class Whiskey ExperienceOur Family of Craft SpiritsSingle Estate WhiskeyThe Newest Category of American WhiskeyLeaders in Estate-Made American Single Malt

Well I don't know what to say. Whiskey is changing always moving. But is it going the right way. On todays episode we Talk all about the influencer culture in whiskey and its positive and negative. Let me know how you feel, am I way off. Or is there something to it.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskey influencers are individuals who use social media platforms to share their knowledge, opinions, and experiences related to whiskey, often with a focus on building a community and promoting specific brands or products. They may review different types of whiskey, provide tasting notes, discuss whiskey history and production, or showcase whiskey-related events and experiences. Here's a more detailed breakdown:Content Creation:Whiskey influencers create a variety of content, including reviews, tasting notes, educational posts, and behind-the-scenes looks at distilleries. Platform Focus:They utilize platforms like Instagram, YouTube, TikTok, and blogs to reach their audience. Community Building:Many whiskey influencers aim to foster a community around whiskey appreciation, encouraging interaction and engagement with their followers. Brand Partnerships:Some influencers collaborate with whiskey brands for sponsored content, product reviews, and event appearances, while others maintain a focus on independent and honest reviews. Variety of Approaches:There's a range of styles within the whiskey influencer space, from those who focus on the technical aspects of whiskey to those who emphasize the social and lifestyle aspects. Whiskey influencers collaborate with brands in various ways to promote their products and enhance brand awareness. Here's a look at how these partnerships work and some examples: 1. Types of collaborationsSponsored Posts and Reviews: Influencers create content featuring a specific brand's whiskey, sharing their tasting notes, reviews, and overall experience with the product.Brand Ambassadorships: Brands establish long-term partnerships with influencers who become advocates for their products, consistently featuring them in content and potentially even participating in product development or special releases.Account Takeovers: Influencers temporarily take over a brand's social media accounts, creating engaging content and interacting directly with the brand's audience.Affiliate Marketing: Influencers use unique codes or links to track sales generated through their content, earning a commission on each sale.Giveaways and Contests: Brands team up with influencers to run giveaways or contests that engage audiences and generate excitement around their products.Hosting Events and Tastings: Influencers host live or virtual events, such as distillery tours or tasting sessions, to promote a brand and its offerings.Product Seeding: Brands send free products to influencers in exchange for organic content creation.

Lets head up north the Pennsylvania. Where rye whiskey is king and has a long history. Today we are chatting with Avianna Wolfe and talking all things S&W. From there what made them do this, to preserving heritage and history. Its a epic episode.Stollandwolfe.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop//aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Dick Stoll's roots stretch back to his tenure at the historic Pennsylvania Michter's Distillery. There, under the mentorship of Master distiller C. Everett Beam, Stoll honed his skills and mastered the particular style of Pennsylvania whiskey distillation.Despite Pennsylvania Michter's closure in the 1980s, Stoll's passion for both whiskey and the region has endured. As a capstone to his career, he partnered with Avianna and Erik Wolfe to revive the historic legacy right here in Lititz, Pennsylvania.Stoll & Wolfe pays homage to centuries of artisanal craftsmanship while ushering in a new chapter in the state's whiskey legacy. Stoll & Wolfe has worked diligently to produce premier whiskies that capitalize on historic grains, local techniques, and a connection to the larger community. With each meticulously crafted sip of Stoll & Wolfe spirits, one can taste the echoes of Pennsylvania's rich past and the promise of its enduring legacy in the world of whiskey.Established in 2016, Stoll and Wolfe was founded as a revival of the art of Pennsylvania whiskey distilling and the long storied, tradition that has made the Lancaster region a hot bed for innovation.Pennsylvania's rich history of American whiskey craftsmanship and heritage dates back to the 1700s. Throughout the history of whiskey making, no distiller has become more synonymous with the Pennsylvania whiskey region than Dick Stoll.To experience the Stoll & Wolfe dedication to distilling, visit us in our tasting room in Lititz, Pennsylvania or place an order in both our local online store or nationwide shipping options. We are excited for you to join us in celebrating our shared history and craft.AMERICAN RYE WHISKEY HISTORY BORN IN LANCASER CO, PA. “The Bomberger Distillery Complex (just over 5 miles from Stoll & Wolfe) represents the transformation of whiskey distilling from a seasonal agricultural enterprise into a large-scale industry specializing in the yearround production of distilled spirits.” -National Register Historic Places • The site has a documented history of spirit production since 1753. Bomberger's was listed on the National Register of Historic Places in 1975, declared a National Historic Landmark in 1980, and was America's smallest commercial distiller at the time of its 1989 closure. • The National Register of Historic Places lists Bomberger's Distillery amongst the most significant locations in American Manufacturing History amongst the original Anheuser-Busch Brewery, Coca-Cola Bottling Plant in Georgia, Duke Homestead and Tobacco Factory in North Carolina, and the Milton Hershey Mansion. Notable Dates in Local Whiskey History 1753 John and Michael Shenk, Swiss Mennonite farmers, Began Distilling Rye Whiskey at the Site. 1783-1827 Rudolph Meyer (Brother in Law of Michael Shenk) Acquired the Distillery and Operated with Modest Improvements. 1827-1860 John Kratzer (Shenk's Descendants) Runs Distillery Making Continual Improvements and Expanding Production. 1860-1919 Abraham Bomberger and Sons Operate Until Prohibition Forces Closure of Distillery. 1920-1934 Distillery is Closed Due to Prohibition 1934-1961 Operates Under Variety of Names, Mostly Small Scale Local Production and Contracts 1961-1972 Charles Everett Beam is Master Distiller 1972-1989 PA Michter's Operational, Dick Stoll Master Distiller

Ok we have talked stills in the past. But never 3 chamber stills. They are unique and different and tend to make a very oily and viscous whiskey. Check it out, sorry it was raining hard in the shed so the mic might be a little hot or laggy. I tried to clean it up.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanA three-chamber still is a type of distillation apparatus, historically used for producing whiskey, particularly rye, in the mid-1800s and early 1900s. It features three separate chambers stacked vertically, each with a specific role in the distillation process. These stills are known for producing a heavier-bodied, aromatic spirit due to the way they extract flavor compounds. Here's a breakdown of the three-chamber still:Design:The still consists of a tall, column-like structure, often made of wood or copper, divided into three chambers. Function:Freshly fermented mash (or distiller's beer) is fed into the top chamber. Steam, generated from the bottom chamber, heats the mash, and vapor containing alcohol and flavor compounds rises to the next chamber. Each chamber has a valve for liquid to flow down to the chamber below. Extraction:The bottom chamber, initially filled with water and then with spent mash, is where steam extracts heavier oils and flavor compounds. Output:The vapor from the bottom chamber then passes through the middle and top chambers, stripping out alcohol and flavor from the mash in each. Historical Use:Three-chamber stills were popular for producing rye whiskey in the mid-1800s but largely disappeared after Prohibition. Why they are used:Flavor profile:Three-chamber stills are known for producing a heavy-bodied, oily, and aromatic spirit, often with lavender-like notes, making them suitable for rye whiskey. Efficiency:The design allows for efficient extraction of flavor compounds from the mash, resulting in a flavorful distillate. Batch process:Three-chamber stills are typically used in a batch process, meaning they are not continuously running, allowing for careful fractionation of heads, hearts, and tails. Modern Revival:Three-chamber stills are making a comeback in some distilleries as distillers seek to recreate the unique flavor profiles of pre-prohibition spirits. Leopold Bros is a notable example of a distillery reviving this style, using a meticulously engineered three-chamber still to produce their signature Three Chamber Rye. Leopold Bros Three Chamber RyeThe Revivial of a Lost American TraditionLeopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and grew the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey. ​The 2022 summer release of the Three Chamber Rye is a Single Barrel offering. Todd Leopold worked through our dunnage warehouse, searching for the best barrels that are at least 5 years old.He found some commonalities: rich aromas of peanut shell, maple syrup, cocoa nibs, and hazelnuts followed by wafts of fruits like plum, cherries, apricot and orange marmalade. In the finish, you will find the floral notes that are the hallmarks of Three Chamber Rye: lavender, rose, elderflower, and chamomile. Each barrel he selected has differing intensities of these notes and thus every bottle from this collection is marked with the barrel number and the date the barrel was filled. We hope you enjoy this rebirth of an American classic as much as we enjoyed making it.

Finally Im getting to releasing this great episode. Not from not wanting to but MAN its been busy. Today we are talking to the Doll Of Distilling herself Erin Lee. I am so excited for this chat, we talked all about Step up program. We dove deep into Tea. You Just have to check it out.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Patreon.com/the_whiskeyshamanFewspirits.comADI's International Spirits Competition Rising Star in Distilling Shortlist Nominee: Erin LeeErin Lee, a graduate of the StepUp Internship program, has transitioned from fashion designer and tea sommelier to distiller in a remarkable journey. Her passion for tea, sparked by a trip to Asia, led her to become a Certified TAC Tea Sommelier in 2021. This newfound appreciation for intricate flavors directed her towards whiskey, culminating in her selection for the inaugural STEP UP Intern class by the American Craft Spirits Association. Erin has trained at renowned distilleries across the U.S. and joined Few Spirits as Head Distiller in 2023. Currently, with support from the Michael James Jackson Foundation, she is pursuing her General Certificate in Distillation from the Institute of Brewing and Distilling. And for these reasons the American Distilling Institute's International Spirits Competition selected Lee as a shortlist nominee for our 2024 Rising Star in Distilling Award.A grain-to-glass distillery since 2011, FEW Spirits produces award–winning craft whiskey and gin in a tucked away alley located in the growing Chicago suburb of Evanston, IL..ALSO KNOWN AS THE COLUMBIAN EXPOSITION, THE 1893 WORLD'S FAIR TOOK PLACE IN CHICAGO, ILLINOIS.  IT REPRESENTED THE DAWN OF MODERNISM & INTRODUCED OUR NATION TO phosphorescent LIGHTS, MOVING WALKWAYS, an electricity powered water fountain and the invention of THE FERRIS WHEEL.  It WAS even THE LAUNCHING GROUND OF A NOTABLE BRAND OF JUICY CHEWING GUM AND A BRAND OF BEER THAT WAS AWARDED A FIRST PLACE BLUE RIBBON.  BOTH ARE STILL AROUND TODAY. however, IT WAS ALSO THE GOLDEN AGE OF PRE-PROHIBITION WHISKY.SEVERAL DECADES LATER, EVANSTON, A SUBURB JUST NORTH OF CHICAGO, WOULD BECOME KNOWN AS THE SEAT OF PROHIBITION AND THE established HEADQUARTERS FOR THE TEMPERANCE MOVEMENT – SPEARHEADED BY A WELL KNOWN FEMALE FIGURE, WHO ALSO ADVOCATED HEAVILY FOR WOMEN'S SUFFRAGE.  prohibition was repealed in 1933, but EVANSTON WAS A DRY COMMUNITY THAT CLUNG DEAR TO concept of the NOBLE EXPERIMENT decades AFTER repeal.  THESE TWO ICONIC MOMENTS IN TIME AND PLACE, BECAME the INSPIRATION behind few spirits.        PAUL HLETKO, FOUNDER & DISTILLER, SAW THE POWER OF PEOPLE FOLLOWING THEIR DREAMS.  he TURNED HIS SIGHTS TO MAKING SPIRITS.  HE RELENTLESSLY PURSUED A NEW STYLE OF URBAN WHISKEY THAT WOULD BE THE EQUAL TO THAT OF HIS FRIENDS IN KENTUCKY.  BUT CREATING WHISKEY IN THE SEAT OF PROHIBITION?  SEEMED LIKE A GOOD PLACE TO START A BOLD, PARADIGM BREAKING WHISKEY BRAND.  DOWN A DARK BACK ALLEY IN EVANSTON, YOU WILL FIND AN OLD CHOP-SHOP MAKING FLAVORFUL BOURBON & RYE FROM GRAIN-TO-GLASS WITH A BOLD CHICAGO-STYLE TWIST.  Innovative products continue to flow from the team at FEW.   PROOF, AS EVER, THAT APPEARANCES CAN BE DECEPTIVE.Smashing PumpkinsIn an innovative collaboration, FEW Spirits and The Smashing Pumpkins have unveiled a distinctive bourbon, meticulously crafted and brought to bottle strength using Billy Corgan's own Midnight Rose Tea from his tea shop in Chicago, Madame Zuzu's. This unique partnership – unlike any in the rock-whiskey world before – blends the bold flavors of our exceptional FEW bourbon with the avant-garde musical spirit of The Smashing Pumpkins, known for their influential alternative rock sound showcased in iconic albums like ‘Siamese Dream' and ‘Mellon Collie & The Infinite Sadness.

I Have wanted to do this episode for so long. And now it's done. I have the pleasure of having Psych_Man on to talk about Mental Health. He has dealt with tons of patients dealing with mental health and Alcohol abuse. This is a hard episode, but a much needed on in todays whiskey world. I hope you find something to take from it, and find peace in knowing your not alone.If you have no one to talk to about mental health or alcohol abuse. I want you to email me and I will find someone to help if I cant. Whiskeyshamanpodcast@gmail.com. And I'm serious, because this is a serious matter. Be Blessed.Why is men's mental health important?Mental disorders affect men and women. The prevalence of several mental disorders is lower in men than in women. However, other disorders are diagnosed at comparable rates for men and women or at higher rates for men, like attention-deficit/hyperactivity disorder (ADHD). Men are also more likely to die by suicide than women, according to the  Centers for Disease Control and Prevention .Certain symptoms may also be more common in men than women, and the course of illness can be affected by a person's sex. Researchers are only now beginning to tease apart the various biological and psychosocial factors that may impact mental health.Men are less likely to have received mental health treatment than women in the past year. Recognizing the signs that you or someone you love may have a mental disorder is the first step toward getting treatment. The earlier that treatment begins, the more effective it can be.Mental health includes emotional, psychological, and social well-being. Learn more about taking care of your mental health.What are the symptoms of mental disorders in men?Men and women can develop most of the same mental disorders and conditions, but they may experience different symptoms. Some common symptoms include:Anger, irritability, or aggressivenessNoticeable changes in mood, energy level, or appetiteDifficulty sleeping or sleeping too muchDifficulty concentrating, feeling restless, or on edgeIncreased worry or feeling stressedMisuse of alcohol, drugs, or bothPersistent sadness or feelings of hopelessnessFeeling flat or having trouble feeling positive emotionsEngaging in high-risk activitiesAches, headaches, or digestive problems without a clear causeObsessive thinking or compulsive behaviorThoughts or behaviors that interfere with work, family, or social lifeThoughts of death or suicide or suicide attemptsMental disorders can be treated: A primary care provider is a good place to start if you're looking for help. They can refer you to a qualified mental health professional, such as a psychologist, psychiatrist, or clinical social worker, who can help you figure out next steps. Find tips for talking with a health care provider about your mental health.You can learn more about getting help on the NIMH website. You can also learn about finding support  and locating mental health services  in your area on the Substance Abuse and Mental Health Services Administration (SAMHSA) website. If you or someone you know is struggling or having thoughts of suicide, call or text the 988 Suicide and Crisis Lifeline  at 988 or chat at 988lifeline.org . In life-threatening situations, call 911.What is A.A.?Alcoholics Anonymous is a fellowship of people who come together to solve their drinking problem.  It doesn't cost anything to attend A.A. meetings. There are no age or education requirements to participate. Membership is open to anyone who wants to do something about their drinking problem.A.A.'s primary purpose is to help alcoholics to achieve sobriety. aa.orgIf you need to talk, the 988 Lifeline is here.

Alright this is the final episode for the book club over, Drew Hannush book. I hope that you have enjoyed this series. And i hope that you pick up the book and support Drew with his vast research. Thanks Again.Patreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Whiskey-lore.comDrew 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.Tennessee whiskey, a unique American spirit, boasts a history deeply intertwined with the state's cultural and economic development. It's characterized by the Lincoln County Process, a unique charcoal mellowing step before aging, which contributes to its distinctive smoothness and flavor. While sharing similarities with bourbon, Tennessee whiskey producers emphasize their spirit's unique identity and connection to the state. Early Days and Pioneers:Frontier Roots:Tennessee whiskey's origins trace back to the late 18th and early 19th centuries, coinciding with westward expansion and the arrival of Scottish and Irish immigrants. These settlers brought their distilling knowledge and traditions, initially using rye, but later shifting to corn as a primary grain. The Lincoln County Process:A key figure in Tennessee whiskey's history is Nearest Green, an enslaved man who taught Jack Danielthe art of distilling. Green is credited with developing the Lincoln County Process, a method of filtering whiskey through sugar maple charcoal. This process, which precedes aging, is crucial to Tennessee whiskey's distinct character. 

Man o man the bangers just keep coming. Today we talk to Allen Laws and he goes deep into his brand in Colorado. From Mash to bottling, we cover it all. All while sharing a dram and a laugh. I really hope you enjoy this episode because I sure did.Lawswhiskeyhouse.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==Our storyLaws Whiskey House is reimagining great American whiskey by creating unique and bold flavor experiences. Our grain-forward style whiskeys are made with the highest quality corn and heirloom wheat, barley, and rye grown by two Colorado family farms. We use time-tested production techniques that showcase each individual grain's terroir resulting in singular and novel whiskeys.We use grains that mass production forgot.The soulful, rich flavors of our no-compromise whiskey begin with our use of only heirloom and heritage grains. Modern agricultural has no interest in these low-yield, finicky grains, yet we could not create the singular profile of each Laws Whiskey without them. We are dependent on the two family-owned farms – the Cody's in the San Luis Valley and the Ohnmacht's out on Colorado's eastern plains – willing to cultivate these specialized grains for us.Terroir is Our MasterOur whiskey chose Colorado. Don't get us wrong, we think Colorado is a cool place to live, but that's not why Laws is here. Our terroir-driven whiskey requires the rarified thin air, the hot days and cool nights of the Rocky Mountain region, and the rugged growing conditions of the San Luis Valley and eastern plains that stress our grains just enough to deepen their flavor.There are No Shortcuts at Laws.We always have and always will distil every drop we bottle. While our whiskey aged, we didn't sell any whiskey for our first three years. Time is as critical of an ingredient as our heirloom grains. Every mash bill gets its own optimal distillation process, and we deploy time-intensive sour mash fermentation. We are the first Colorado distiller to bottle bonded whiskeys. For us, these steps are not extra, they're mandatory to creating Laws WhiskeyOur Master Distiller is a Village.At Laws, no person has the title ‘Master Distiller.' We believe it takes the talents, smarts, quirks and obsessive passion of every Laws co-worker, aka The Village, to make our whiskey. In the Laws Village, you are part of something so much greater than self.Whiskey Above All.We're spiritually obsessed about whiskey. We dream in whiskey. Laws Whiskey House isn't our business, it's our religion.our whiskeysEvery whiskey we create is an heirloom grain, terroir-driven flavor experience for our fellow whiskey hunters.BourbonOur bourbon's rich flavor is impossible to replicate. Not only because of what we do, but because of what our farmers do.

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