Podcasts about bespoken spirits

In this episode, we take a tour of Bespoken Spirits, the innovative distillery that is transforming the Bourbon industry, one molecule at a time. Instead of waiting years for whiskey to age in barrels, Bespoken Spirits has developed a method that replicates the aging process in just a few days. Tune in to hear how this distillery uses cutting-edge technology like gas chromatographs and mass spectrometers to create bourbons that are delicious, sustainable, and accessible. This episode is for everyone—whether you're a science enthusiast, a bourbon lover, or simply curious about what the heck a “gas chromatograph” could be! Bespoken Spirits was an exciting and unexpected stop on our Kentucky adventure. Our guides, Jordan Spitzer (Head of Flavor) and Colin Mulligan (Director of Development), kept the discussion on-the-go as they escorted us through Bespoken Spirits' labs and production facilities. You'll hear a bit of a warbling sound, as their facilities were vast, echoey, and filled with the hums and whirrings of high-tech equipment.  This episode also features curious questions from our production team, who were learning right along with us!   Please visit http://www.lagralanespirits.org/episodes/bespoken for shownotes, transcripts, and more.   Links   Guest: Bepsoken Spirits: https://www.instagram.com/bespokenspirits/ Sable Bourbon Whiskey: https://sablebourbon.com/ Hell House Whiskey: https://hellhousewhiskey.com/   Additional links + Special thanks to: WEP - https://weeditpodcasts.com/ Liam E. Allen (original music) - @Liamea97

March Madness is upon us! A few episodes ago, we tasted and reviewed a bottle of the Club Blue small batch bourbon (Team White). Since that time, we visited Bespoken Spirits to learn more about the process and what goes into these NIL fundraising bourbons. In this episode, we taste and review a bottle of the Club Blue Team Blue Bourbon which is a high rye bourbon whiskey finished with ex-tequila and cherry wood staves. In order to eliminate all preconceived notions, we decided to fresh crack this bottle and blind it against an array of other different bourbons in order to give it the fairest shake possible. None of us had tasted this before blinding it. So what did we blind it against and what did we ultimately think about this more premium Club Blue bottle? You'll have to listen to find out. C'mon Cats! --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyTW: https://twitter.com/themashupkyPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPVisit https://woodworkcollective.shop and enter code MASHUP for a 15% discount on your orderMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

This week we have a bottle that is meant to support University of Kentucky student-athletes through Club Blue which is the official NIL partner of UK athletics. The bourbon is made by Bespoken Spirits which is located right here in Lexington, KY. For UK fans, this bourbon is about the cause, but how does it taste? You'll have to listen to this weeks short to find out. On, On, U of K! -------------------------- Socials IG: https://www.instagram.com/themashupky FB: https://www.facebook.com/themashupky TW: https://twitter.com/themashupky Partnership(s) Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUP Visit https://woodworkcollective.shop and enter code MASHUP for a 15% discount on your order Music: All the Fixings by Zachariah Hickman Thank you so much for listening!

Steve, Beka, Steinkamp, Darren & Lenny talk about Bespoken Spirits moving from San Francisco to Lexington. TBD music is by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

If you are my age or older, you probably grew up on Lynyrd Skynyrd.  The southern rockers have put out their own whiskey and were nice enough to send it over.Hell House was named after the cabin where the band's original members, Ronnie Van Zant, Gary Rossington, Allen Collins and their bandmates spent time making music day and night for Lynyrd Skynyrd's devout fanbase. The band is led by Johnny Van Zant after his big brother, Ronnie Van Zant, died in a plane crash in 1977.  Johnny is the driving force behind creating this whiskey with Bespoken Spirits.Will this whiskey be as big of a hit as some of their greatest songs?  Let's find out together! Call or Text the show at 941-301-8503!Get your official Whiskey Straight Up Merchandise: https://whiskeystraightup.com/shop/View all our videos: https://www.youtube.com/channel/UCUfOZSqSw1U2HGAy7Jz_uSgOur website: https://whiskeystraightup.com/Facebook: https://www.facebook.com/whiskeystraightupInstagram: https://www.instagram.com/whiskeystraightup/

Peter Iglesias is a trailblazer in the world of craft whiskey making. As the CEO of Bespoken Spirits, he has captured the attention of connoisseurs and experts alike with his revolutionary approach to crafting exceptional whiskeys. Bespoken's new portfolio of three award-winning whiskeys has taken the industry by storm, captivating the taste buds and hearts of whiskey enthusiasts across the globe. Peter is an industry veteran who has spent decades revitalizing brands, successfully launching new products, and building successful teams instrumental to exceeding revenue goals. In this episode of the Forbes Books Podcast, Peter shares his insights on the craft whiskey industry, his journey to success, and his advice for aspiring entrepreneurs.

Have you ever tasted two month-old whiskey? What about three day-old whiskey? Join us on the porch as we sit down with the Founder of Bespoken Spirits, Martin Janousek. Martin tells us all about his engineering background and how his company is turning heads by creating quality spirits in a matter of days! You will not believe what they are able to produce using quality sourced distillate and their proprietary aging process! Cheers y'all!

Have you ever gotten into something that you had every intention on hating? Neil and Christopher did just that with Bespoken spirits Bourbon and Rye. Can you reduce the aging process of whiskey down to just a few months and get a palatable and enjoyable product? Is this flat out cheating, or is the the sustainable answer to all your Whiskey woes. Spoiler alert, we were surprised. Enjoy this episode, we sure did! 

Bespoken Spirits is making award-winning whisk(e)y that takes a fraction of the time to mature and a fraction of the resources to produce. But how can this be?!?  We get to the bottom of this and SO MANY other questions in today's episode with the co-founder of Bespoken Spirits, Martin Janousek. Support the show

Hosts Bridget Albert and Julie Milroy welcome Stu Aaron - Co-Founder & CCO - and Martin Janousek - Co-Founder & CEO - of Bespoken Spirits

In this episode of Barrel Room Chronicles, I speak with silicon valley engineers and Bespoken Spirits founders Stu Aaron and Martin Janousek. We chat about their proprietary ACTivation technology which completed spirit maturation in only 3 days. Plus, Chef Louise Leonard tells me about a cookie recipe that might surprise you. Barrel Room Chronicles is a production of 1st Reel Entertainment and is available on Spotify, Apple, Google, iHeartRadio, Amazon and wherever you listen to your favorite podcasts. For complete episode show notes, visit BarrelRoomChronicles.com --- Send in a voice message: https://anchor.fm/barrel-room-chronicles/message Support this podcast: https://anchor.fm/barrel-room-chronicles/support

Bespoken Spirits is “not your grandpa's whiskey." By using proprietary technology, they claim their products can be ‘speed aged' to create a premium whiskey experience.On today's bonus we review Bespoken's award-winning bourbon and rye offerings.Learn More:Bespoken Spirits: https://www.bespokenspirits.com/Blue Collar Bourbon: https://linktr.ee/bluecollarbourbonLasting Media: https://linktr.ee/lastingmediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

KCBS Radio's Foodie Chap, Liam Mayclem, introduces a tasty Paper Plane cocktail by Bespoken Spirits perfect for San Francisco Giants' Opening Day. Enjoy his interview with Bespoken Spirits co-founder Martin Janek.

We have a special episode for you!! This week we had the privilege to record with Stu and Martin, the co-founders of Bespoken Spirits. With 7 different unique bottles to choose from, they have a bottle for pretty much everyone. The coolest thing about them is they use a proprietary technology to improve and shorten the aging process. Not only can they speed it up but also focus in on the flavors that come through. In the episode, we try the Straight Bourbon (aged a minimum 2 years before going through their process) and the Rye (aged a minimum of 3 months before going through their process). We could not believe how much flavor their process brings into whiskeys that would otherwise seem young. Listen in for our thoughts on the whiskey as well as our conversation with Stu and Martin. As always, thank you for listening and "Keep it neat friends". Email: whiskeybizpodcask@gmail.com IG/TikTok/Twitch: @whiskeybizpodcask Youtube Channel: https://www.youtube.com/channel/UCs16q1Q7hF0m8N3O1YY4gMw Patreon: www.patreon.com/whiskeybizpodcask Website: Whiskeybizpodcask.com Promo Codes: podcask5 @ cwspirits.com and empirejerky.com

Mike is back this week! We have a St. Patrick’s Day beer and whiskey pour to start the show. We ask Mike, “why a truck again?” and we wrap it with some conversation about Bespoken Spirits out of California and how they have used data to brew faster spirits. That and lots more. Thanks for listening. Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg527 Join Jim Collison / @jcollison and Mike Wieger / @WiegerTech for show #527 of Home Gadget Geeks brought to you by the Average Guy Network. WANT TO SUBSCRIBE? http://theAverageGuy.tv/subscribe Join us for

Mike is back this week! We have a St. Patrick's Day beer and whiskey pour to start the show. We ask Mike, “why a truck again?” and we wrap it with some conversation about Bespoken Spirits out of California and how they have used data to brew faster spirits. That and lots more. Thanks for listening. Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg527 Join Jim Collison / @jcollison and Mike Wieger / @WiegerTech for show #527 of Home Gadget Geeks brought to you by the Average Guy Network. WANT TO SUBSCRIBE? http://theAverageGuy.tv/subscribe Join us for

Mike is back this week! We have a St. Patrick's Day beer and whiskey pour to start the show. We ask Mike, “why a truck again?” and we wrap it with some conversation about Bespoken Spirits out of California and how they have used data to brew faster spirits. That and lots more. Thanks for listening. Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg527 Join Jim Collison / @jcollison and Mike Wieger / @WiegerTech for show #527 of Home Gadget Geeks brought to you by the Average Guy Network. WANT TO SUBSCRIBE? http://theAverageGuy.tv/subscribe Join us for

Bob and Brad take a walk through the surprisingly strong historical slate of baseball-related films and try to determine which is the best. Is it the one with the best in-game action? The one that most evokes nostalgia? Maybe it's the one about Cleveland. Meanwhile, they sip on a unique, rapid-aged rye from Bespoken Spirits. Film & Whiskey Podcast. New episodes every Monday. Film & Whiskey Instagram Film & Whiskey Facebook Film & Whiskey Twitter Email us! Join our Discord server! Theme music: "New Shoes" by Blue Wednesday --- Send in a voice message: https://anchor.fm/filmwhiskey/message Support this podcast: https://anchor.fm/filmwhiskey/support

The whisky industry is steeped in centuries of tradition be it here in the US, in Scotland, Ireland, and more recently in the 20th & 21st centuries in dozens of countries around the world.   The 21st century, however has brought on a new phenomenon: accelerated aging of spirit or, in the case of Bespoken Spirits, "craft aging". Will this new process replace centuries of tradition or live side by side it comfortably.   Listen in as Joshua and Jason have a deep conversation with Stu & Martin of Bespoken Spirits discuss this very topic.    ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

On this episode the boys lament the appearance of "Steve!" and drink two whiskeys from Bespoken Spirits a bourbon and a Rye.  Along the way they talk about pizza dough, Demanda, and Robby gives Cole bad news.  On WWN we read an article about the resurgence of American Whiskey in the EU and retalitory tarrifs.  On WWWYC we ask the question of what whiskey is the best on ice.  

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, the Bourbon Life Crew (well ¾ of the Crew) spend some time hanging out together in The Bourbon Life Studios to record their New Year's Spectacular (okay, it's not so spectacular but it was a lot of fun). The guys each picked a bottle to blind each other with and they have a lot of fun trying to guess the age, mashbill, and producer of each whiskey sampled, they revisit some Bourbon basics after receiving some requests from multiple listeners for some information that every Bourbon drinker needs to know, and they discuss several different end-of-year topics including their favorite Episode from the past year. They also taste and review 3 different whiskies, with some hilarious results, but since they were all tasted and reviewed blind you'll have to listen to the Episode to find out what they were.   This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Penelope Bourbon, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.penelopebourbon.com www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com  

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time with Prav Saraff, Director of Operations, of 1 West Dupont Circle Wines and Liquors. The guys talk with Prav about how his Pops moved his family to the US from Nepal, with very little in his pocket, to create a better life for them, how Prav became involved in the family business as a teenager and how he has been able to grow the business into the amazing success that it is now with the help and guidance of some pretty special people in his life, his dedication and hard work, and the personal relationships that he's developed over the years through his “white glove” customer service, and some really exciting things coming in the future, including the upcoming launch of their own label, Dream Spirits (paying homage to his father's hard work and success), that will include Bourbon, Rye, Gin, Vodka, and Light Whiskey. They also taste and review an Old Fitzgerald 16-Year Old Bottled in Bond Bourbon, the new Dexter 3-Wood Bourbon, and the new Blue Run High Rye Bourbon. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Penelope Bourbon, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.penelopebourbon.com www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time with Ian Somerhalder and Paul Wesley, Co-Founders, of Brother's Bond Bourbon. The guys talk with Ian and Paul about how their friendship, mutual love of Bourbon, and desire to start their own brand developed over a period of 8 seasons while working together on the set of the hit TV show, The Vampire Diaries, the incredibly complex and extremely time-consuming process of selecting barrels and blending their Bourbon to create an expression that is easily approachable to Bourbon beginners as well as enjoyable to more seasoned drinkers, and also some pretty exciting Brother's Bond releases that will be showing up over the next 18 months. They also taste and review the brand's flagship 3 blend, 4-grain Bourbon, Brother's Bond Bourbon. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Penelope Bourbon, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.penelopebourbon.com www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time with Alan Bishop, Head Distiller from Spirits of French Lick. The guys talk with Alan about the history of distilling in Southern Indiana, the amazing success that Spirits of French Lick has had over the part year, and what the future looks like for Alan and Spirits of French Lick. They also taste and review Spirits of French Lick's Old Clifty Hoosier Apple Brandy, their Morning Glory buckwheat Bourbon, and their soon to be released Solomon Scott Rye.   This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Penelope Bourbon, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.penelopebourbon.com www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time with James Wood, Brand & Sales Manager, from Huber's Starlight Distillery. They guys talk with James about how a career in bartending and retail spirits and wine sales opened the door for him with Starlight Distillery, the amazing growth that Starlight Distillery has experienced as a result of his efforts promoting the brand on social media, and what the future looks like for him and the Distillery. They also taste and review Starlight Distillery's Old Rickhouse Rye, their Carl T. Huber's Indiana Straight Bourbon, and their Sherry Barrel Finished Carl T. Huber Bourbon. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Penelope Bourbon, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.penelopebourbon.com www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time with one of their favorite repeat guests, the man who Forbes magazine dubbed “America's foremost spirits authority”, author of the recently released book, Buffalo, Barrels, & Bourbon: The Story of How Buffalo Trace Distillery Became the Most Awarded Distillery, Founder of the Ultimate Spirits Challenge, and Master Blender for Jacob's Pardon American Whiskey, F. Paul Pacult. They guys talk with Paul about the countless hours of research and effort that went into writing his new book about Buffalo Trace Distillery entitled Buffalo, Barrels, & Bourbon, the methodology that Paul uses daily in his tastings that has helped him become America's premier spirits authority, and they discuss his new role as Master Blender for Jacob's Pardon American Whiskey. They also taste and review a Weller Full Proof Single Barrel Pick from Bricktop's Restaurant in Nashville, Tennessee, the 2020 BTAC George T. Stagg, and the brand-new Batch #2 of Jacob's Pardon American Whiskey. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Mark goes solo and heads down to Newport, TN to spend some time hanging out with Digger Manes, star of the hit Discovery Channel show, Moonshiners. Mark and Digger share some great conversation and stories over some amazing pours and talk about how Digger originally got into moonshining as a young man in Newport, TN, how he went from working in a not-so-legal endeavor with his moonshining partner, Mark, out in the woods of Eastern Tennessee to being front and center and a star on the hit Discovery Channel show, and also what the future looks like for him. And they also taste and review several different Bourbons including Weller Special Reserve, Booker's 2021-03 “Bardstown Batch”, and the 2020 BTAC George T. Stagg. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com  www.countrysmooth.com                  www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, The Bourbon Life Crew - Matt, Mark, Chad, and Philip - spend some time hanging out together in The Bourbon Life Studios to record a Holiday Special featuring some great Bourbon and Rye-based holiday recipes created and prepared by our very own co-host, Matt.   The guys get to enjoy the amazing food prepared by Matt while he shares his recipes and preparation tips and talks about how cooking with Bourbon and Rye can add something special to your holiday meals. They also list the top Bourbons and Ryes that they each would have on their home bars if they had $100 to spend. And Philip throws down a challenge to the rest of The Bourbon Life Crew and the guys, after accepting his challenge, pass that challenge along to all of you listeners as well. And they also taste and review several different expressions that complement the delicious food that Matt prepared, including the brand-new Elvis Rye, a Smooth Ambler Old Scout Hawaii Whiskey Mafia Single Barrel Bourbon Pick, and the new Maker's Mark FAE-02. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com  

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time hanging out with Rob Dietrich, Master Distiller & Blender, of Blackened Whiskey. The guys talk with Rob about his previous experience as Master Distiller at Stranahan's in Colorado and how that experience prepared him for his role with Blackened, the proprietary Black Noise sonic-enhancement process that they use with Blackened to enhance the flavor and quality of the whiskey, the exciting new Masters of Whiskey Series that they launched this year in collaboration with Willett, and what the future looks like for both Rob and the brand. And they also taste and review the flagship expression of the brand, Blackened American Whiskey, as well as the Blackened American Whiskey Limited Edition Black Album Cask Strength, and the brand-new Blackened x Willett Rye.   This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.countrysmooth.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time hanging out with Jonathan Blue, Principal & Alcohol Strategies, and Brad Williams, V.P. of Purchasing, of Liquor Barn. The guys talk with Jonathan and Brad about how they each got into the world of Bourbon and spirits and how that led them both to Liquor Barn, the history of Liquor Barn and how things have truly come full circle with the business, the amazing barrel picks that Brad does for all of the stores, and the recent acquisition of Liquor Barn by GoPuff and what that means for the Liquor Barn brand and its customers moving forward. And they also taste and review a couple of expressions from Three Chord, including their Amplify Rye and 15-year Whiskey Drummer, a couple of different expressions from FEW Spirits, including their new Bottled in Bond and 10th Anniversary Four Grain, and Weller Antique 107 (with Jonathan breaking out an old bottle to enjoy). This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, Penelope Bourbon, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.countrysmooth.com www.penelopebourbon.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

The Flight Night kicks off at the 1-minute mark with Stu and Martin. Introduction of the panel FIRST UP: Special Batch Aging it in hours instead of years How did this come about? Data and using it? Finding the right profile SECOND UP: American Light Whiskey What's in the name Bespoken? What do you all start with a white dog? How much science goes into Bespoken? THIRD UP: Straight Bourbon Batch variety or standard batch Winning awards How difficult is it where you're not able to call these bourbons, even though they might be FOURTH UP: Rye Whiskey How did you to meet? What's next for you all? SHOW PARTNER: Check out Nose Your Bourbon social media and their website so you can train your nose to find the nuances in bourbon. Visit noseyourbourbon.com for the Original Nosing Kit, the expansion kit and more.Don't forget to check out the video on YouTube and our Facebook pages. Plus, our Give It A Try Highlights pour every Wednesday and our Cocktail Quickie videos shake up Fridays.

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time hanging out with a true legend in the Bourbon industry, Greg Metze, Master Distiller, of Old Elk Distillery in Ft. Collins, Colorado. The guys talk with Greg about his incredible career as the Master Distiller at the Seagram's Distillery/MGP in Lawrenceburg, Indiana, the relationships that he developed with the team at Old Elk that led him to leave MGP after 38 years to start a brand new Distillery featuring whiskies with some extremely unique mashbills, and what the future looks like for both Greg and Old Elk. And they also taste and review Old Elk's Wheat Whiskey, their Wheated Bourbon, their Blended Bourbon, and their 95-5 Rye. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, Penelope Bourbon, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.countrysmooth.com www.penelopebourbon.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time hanging out with Bill McBrayer, Founder, of McBrayer Legacy Spirits.   The guys talk with Bill about the amazing legacy of his ancestor and the brand's namesake, W.H. McBrayer, and the huge impact he had on the Kentucky Bourbon industry in the mid- to late-1800's, the relationship that Bill and his team have developed with Wilderness Trail to contract distill their Bourbon and the care and precision that went into creating a true “modern dusty”, and what the future looks like for McBrayer Legacy Spirits. And they also taste and review a Trifesta Barrel Pick Cask Strength Wilderness Trail High Rye Bourbon and the Inaugural Release of W.H. McBrayer Kentucky Straight Bourbon. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, Penelope Bourbon, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.countrysmooth.com www.penelopebourbon.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, the entire Bourbon Life crew spends some time hanging out together, enjoying a few pours, and discussing some current topics in the Bourbon world.   The guys talk about the recent hiring of David Mandell, one of the original co-founders of Bardstown Bourbon Company, as President of Kentucky Owl Real Estate Company and the soon to be constructed Kentucky Owl Distillery and Park on 400 acres in Bardstown; they also discuss whether Buffalo Trace would ever add another line to the BTAC collection and which brand that might be; and they also talk about what makes a distillery, or brand, “craft” and whether the term has been overused over the past few years in the Bourbon industry. And they also taste and review the brand new Kentucky Owl Blended Bourbon Release, called “The Wiseman”, the first release to feature distillate from their relationship with Bardstown Bourbon Company; the first Release from Texas-based Grayson Whiskey, which is a Texas Blended Bourbon featuring Bourbon from 3 different Texas Distilleries; and the 2020 George T. Stagg from the Buffalo Trace BTAC Collection. This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, Penelope Bourbon, The Stave Restaurant, Frey Ranch Distillery, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve. Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.countrysmooth.com www.penelopebourbon.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com  

In this Episode of The Bourbon Life Podcast presented by Bespoken Spirits, Matt and Mark spend some time hanging out with Jake Ireland, Founder, of Off Hours Bourbon. The guys talk with Jake about his early years growing up in Lawrenceburg, Indiana and how that helped shape his love of Bourbon at an early age, his decision to leave the health industry after obtaining a Doctorate degree to venture into the Bourbon world after a move to Los Angeles, and how Off Hours is bucking the standard marketing and branding of the typical Bourbon brand by focusing on transparency and a no-frills effort to reach their target market. And they also taste and review Off Hours Straight Bourbon Whiskey and Off Hours Single Barrel Straight Bourbon Whiskey.   This Episode of The Bourbon Life Podcast is presented by Bespoken Spirits, and sponsored by Liquor Barn, Country Smooth, Penelope Bourbon, The Stave Restaurant, Frey Ranch, Three Chord Bourbon, Spirits of French Lick, and Davidson Reserve.   Check out all of our amazing sponsors online at: www.bespokenspirits.com      www.liquorbarn.com              www.countrysmooth.com www.penelopebourbon.com www.thestavekentucky.com  www.freyranch.com www.threechordbourbon.com www.spiritsoffrenchlick.com www.davidsonreserve.com

Bespoken Spirits says they can make a delicious whiskey in days instead of years, while using a fraction of the wood and water of traditional methods.  Sounds like voodoo to me, but founders Stu Aaron and Martin Janousek claim their spirits are voodoo-free. They've taken the art of distilling and aging spirits and added some science to it.  Instead of using barrels, they use "micro-staves" plus some heat and pressure to produce the desired result.  They offer your traditional bourbon, rye, and rum but they can get a bit more creative from there.  When the pandemic had breweries sitting on stocks of unsold beer, Bespoken worked with brewers to turn that beer into spirits.  They distilled the brew then worked with their customers to craft the exact aroma, color, and taste they were going for.   We sampled a couple of these beer-its while we talked with Martin and Janousek.  They offered pleasant aromas of caramel, tropical fruit, butter, floral notes and delivered these flavors as well.  We did feel the woody notes in each offering were a bit sharp.  Unfortunately, we didn't sample the bourbon or rye to make a comparison against ones made in the traditional method.  One note, although they do process their bourbon the same as all of their other spirits, it does spend 3 months in barrels prior to that so it is actually bourbon. Bespoken has stacked up several medals for their spirits, so their method must be working.  We'll have to keep an eye out for the bourbon and rye so we can really test them out.

On this Whiskey Quickie by Bourbon Pursuit, we review Bespoken Spirits Rye Whiskey. This rapid aged rye whiskey is 100 proof and $40 MSRP (375mL). Let us know what you think. Cheers! Whiskey Quickie is brought to you by Barrell Bourbon. Learn more at BarrellBourbon.com. DISCLAIMER: The whiskey in this review was provided to us at no cost. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Stu Aaron and Martin Janousek, Co-Founders of Bespoken Spirits. The guys talk with Stu and Martin about their diverse backgrounds and how they got into the whiskey business, the amazing technology that they've developed that allows them to create mature whiskies in a fraction of the time required by traditional methods of whiskey production, and how their process could save distillers and non-distilling producers a lot of time, money, and headaches. They also taste and review Bespoken Spirits' Whiskey Distilled From Bourbon Mash, their Straight Bourbon, and their Rye Whiskey. This Episode of The Bourbon Life Podcast is sponsored by The Stave Restaurant in Millville, KY and Three Chord Bourbon. Check them out online at www.thestavekentucky.com and www.threechordbourbon.com.

On this episode the guys dig into Derek Jeter's new Distillery investment and Rod wonders; is Jeter the greatest #2 of all time? This and much more!Disclaimer:The opinions, beliefs and viewpoints expressed in the MoneyBallin Podcast do not constitute as legal or financial advice in anyway whatsoever. Always do your own research and/or contact a financial professional before making any type of investment.

Imagine a world where you can age whiskey in days instead of years. That's what Stu and Martin from Bespoken Spirits have done. Listen to their story and hear what they're up to.  Shop orcacoolers.com and use the code DADS20 for 20% off your order. ORCA: For All of Life’s Adventures. If you’re a bourbon group, distillery, or store, get wholesale laser etched products at www.distilleryproducts.com  TN’s only sportsbook by Tennesseeans for Tennesseans is here at www.action247.com use code DADS100 for Action 24/7 to match your first deposit up to $400

Dans ce nouvel épisode de Eat's Business, la revue de presse du Business de la Bouffe, Olivier Frey et Daniel Coutinho reviennent sur le nouvel élan de la restauration collective, sur la Russie nouveau leader de l'agroalimentaire ainsi que sur le vieillissement artificiel de whisky.Dans cet épisode, sont aussi évoqués l'expansion de Frichti, la startup Lyveat et son service de livraison de restaurants dans les villes moyennes, le système d'assurance chez les agriculteurs et la grande distribution qui soutient les fraises espagnoles. La restauration collective fait peau neuveLes Echos, Comment les géants des cantines se convertissent aux nouvelles pratiques de la restauration, 17/04/2021Les trois grands acteurs de la restauration collective (Compass, Elior et Sodexo) ont tous mis en place une stratégie spécifique face aux changements que connaît le secteur. Sodexo et Elior ont misé sur le rachat de startup, en reprenant respectivement FoodChéri en 2018 et Nestor en 2021. Compass a, pour sa part, choisi de lancer une nouvelle offre sous la marque “Popote”.Les plats proposés sous la marque Popote ont été imaginés en interne par les chefs de Compass à partir de produits frais et de saison. Ils sont préparés chaque jour dans un atelier à Courbevoie et sont livrés, sans intermédiaire, aux entreprises ou aux télétravailleurs.L’offre de Popote est ainsi adaptée à toutes les tailles d'entreprise et se décline en 3 options sur site :un corner avec des vitrines chaudes et froides en libre-service et un espace convivial où consommerun simple comptoir clic and collect où retirer une commande à emporterun frigo connecté couplé à un micro-ondes. Comme le précise Pierre-Antoine Gallet, directeur des opérations de Popote, « Cela nous permet d'adresser des TPE et PME, de 50 à 400 collaborateurs, 80 à 300 couverts par jour que nous ne touchions peu ». Compass a déjà écoulé près de 150 000 repas avec Popote et vise un doublement des volumes d'ici à la fin de l'année. Frichti à la conquête de nouveaux horizonsLe JDD, Livraisons de repas : Frichti à toute vapeur, 13/04/2021Lancée en 2015, la startup Frichti a depuis levé 43 millions d’€ et emploie désormais 350 personnes. Elle est installée à côté de Rungis où elle possède une cuisine de plusieurs milliers de mètres carrés.L’article nous apprend qu’avant la pandémie de Covid-19, les 2/3 du chiffre d’affaires de Frichti dépendaient des livraisons dans les bureaux. La pandémie a donc forcé les deux fondateurs à repenser rapidement leur business model. Frichti prévoit donc de s’étendre au delà de Paris et compte s’implanter dans 4 autres villes (Lyon, Bordeaux, Nantes et Lille) avant fin 2021.Au delà de la livraison de repas, cœur de métier historique de l’entreprise, Frichti compte également se développer dans la livraison de courses à partir de ses propres dark stores. Son “Frichti Market” est déjà un succès, avec un chiffre d’affaires qui a triplé depuis septembre 2020. Frichti a d’ailleurs déjà implanté 18 dark stores dans Paris et son assortiment est passé de 350 à 1200 produits. Lyveat : service de livraison de restaurant dans les villes moyennesLe Progrès, Lyveat livre les plats des restaurateurs jusqu'à 30 km,  14/04/2021Focus sur une autre startup française spécialisée dans la livraison qui se nomme Lyveat. Lancée en décembre 2019 dans l'Ain, celle-ci se différencie des mastodontes Uber Eats et Deliveroo car elle cible en priorité les villes moyennes (entre 5 000 et 60 000 habitants). Elle est désormais présente dans près de 120 villes, emploie plus de 450 livreurs et propose ses services dans un rayon de 30 km autour du restaurant, avec une livraison garantie en moins d'une heure. Comme l’explique Enzo Chagny, l’un des co-fondateurs, “nos commissions sont beaucoup plus faibles que les autres prestataires. En plus, la totalité des frais de livraisons est reversée au livreur”. Ainsi, les livreurs perçoivent 1€ par km plus 2€ de prise en charge.L’entreprise s’est fixé pour objectif d’être implantée dans 350 villes à l'été 2022. Peu d'agriculteurs assurés contre les intempériesLe Parisien, Gel : pourquoi aussi peu d’agriculteurs sont assurés, 16/04/2021Selon les chiffres de la Fédération française de l’assurance (FFA), seulement 32% des viticulteurs et moins de 4% des surfaces arboricoles sont assurés contre le gel.Selon l’article, c’est avant tout une question de prix : un contrat d’assurance multirisque climatique est jugé trop cher par de nombreux agriculteurs. Ainsi, selon un arboriculteur « pour une assurance moyenne des cerisiers, il faut compter 1 500 euros par hectare avec une franchise de 20% ». Il y a également un problème au niveau du seuil de déclenchement de ces assurances. Ainsi, selon la directrice du marché agricole chez Groupama, “il faut que l’agriculteur ait 30% de pertes de rendement et 13% de pertes de chiffre d’affaires pour que l’assurance se déclenche”.Et par ailleurs, s’il existe bien un fonds national de garantie des calamités agricoles, celui-ci ne permet d’indemniser qu’à partir d’un seuil de 30% de baisse de revenus. Néanmoins, comme le précise le directeur général de la FFA, “dans l’esprit des agriculteurs, ce fond de calamités agricoles peut donner le sentiment d’une protection gratuite. S’il peut intervenir, alors pourquoi s’assurer ?”. La Russie, nouveau leader mondial de l'agroalimentaireL’Express, Comment la Russie est devenue un des leaders mondiaux de l'agroalimentaire, 04/04/2021On ne le sait pas forcément, mais la Russie est devenue en quelques années un poids lourd de l’agriculture et de l’agroalimentaire.Tout a commencé en 2014. Cette année-là, l’Union Européenne et les Etats-Unis ont imposé des sanctions financières et politiques à la Russie suite à l'annexion de la Crimée. En réponse, Vladimir Poutine a décrété la mise en place d’un embargo strict sur tous les produits alimentaires venus d'Europe. Ainsi, du jour au lendemain, les fruits, légumes, produits laitiers, viande, céréales européens ont disparu des étals des magasins russes. Mais cette mesure n’a pas seulement privé les agriculteurs européens d’un débouché important, elle a également apporté une impulsion au développement de l’agriculture russe. Comme l’explique Mikhaïl Makarov, représentant commercial de la Russie en France, “dès le départ, ces contre-sanctions ont été conçues comme un outil de lutte géopolitique et comme une chance pour les producteurs russes”.Et la Russie s’est donnée les moyens de ses ambitions. Ainsi, en 2021, la Russie compte investir plus de 77 milliards de roubles (857 millions d'euros) dans son programme d'Etat de développement de l'agriculture. Et l’agriculture russe fait dans la démesure. Comme l’explique Olga Golovkina, spécialiste du marché de l'agriculture russe et directrice commerciale de la Maison des entrepreneurs français, plus de 50% des terres agricoles russes sont exploitées par des ‘agro-holdings”, qui sont ni plus ni moins que des entreprises exploitant au minimum 100 000 hectares (et parfois même jusqu’à 600 000 hectares) pour les productions végétales et jusqu’à 50 000 vaches dans le lait. On est donc très loin de la taille moyenne d’une exploitation agricole française… Manque de soutien à l'agriculture française dans la grande distribution180°C, Quand la grande distribution soutient la fraise d’Espagne, 15/04/2021Un édito en forme de piqûre de rappel pour les acteurs de la grande distribution.Comme le dit bien Philippe Toinard, le rédacteur en chef de 180°C, “On y a cru un instant en janvier dernier quand Carrefour, par la voix de son directeur des produits frais et traditionnels, annonçait fièrement qu’il n’y aurait pas de fraises en janvier dans les rayons de cette enseigne” arguant notamment que “ce n’est pas de saison, elles manquent terriblement de goût…”Mais 3 mois plus tard, Carrefour diffusait un spot radio annonçant des barquettes de fraises de 500 grammes à 0,95 euros et évidemment à ce prix ce sont des fraises d’Espagne. Du whisky vieilli en quelques joursFinancial Times, Whisky world at war as tech allows spirits to be ‘aged’ instantly, 16/04/2021C’est un sujet que nous avions déjà abordé (et le Financial Times en était déjà à l’origine) en octobre dernier.Bryan Davis, cofondateur de la distillerie Lost Spirits affirme qu’il peut faire vieillir des spiritueux pour obtenir un résultat équivalent à celui de spiritueux ayant passé des décennies en fûts mais cela en seulement quelques jours. Il fait partie d’une poignée de startups, avec notamment Bespoken Spirits et Cleveland Whiskey, qui pense que la science peut les aider à contourner le processus de vieillissement en fût. Elles expérimentent le "vieillissement" du whisky, du rhum et d'autres spiritueux en utilisant la chaleur, la lumière, le son, la pression, de minuscules fragments de bois, des réacteurs brevetés et des combinaisons de tous ces éléments.Bryan Davis pense d’ailleurs qu’il est “très probable que ce soit la façon dont tout le monde fabriquera [les spiritueux vieillis] dans 100 ans”.Et évidemment, sur un marché des spiritueux estimé à 500 milliards de dollars au niveau mondial, ces procédés de maturation rapide possèdent certains avantages. Ils permettraient d'économiser les coûts considérables induits par les nombreuses années de stockage à vieillir dans des fûts (on estime par exemple qu'environ 22 millions de barils de whisky mûrissent en Écosse). Il serait également beaucoup plus facile pour les fabricants de spiritueux de suivre la demande du marché plutôt que de tenter l’impossible tâche de l'anticiper des décennies à l'avance. Enfin, cela permettrait de répondre à la demande d'un nombre croissant de consommateurs qui aiment les spiritueux mais n’ont pas forcément les moyens de s'offrir un single malt de 20 ans d'âge.Mais ces procédés font bien évidemment fortement débat. Alan Park, directeur juridique de la Scotch Whisky Association, considère que ces produits sont essentiellement des contrefaçons, notant que de nombreux pays ont des définitions légales du whisky qui exigent une période spécifique de vieillissement en fût. Découvrez l’émission Eat’s Businesshttps://businessofbouffe.com/podcast-eats-business Pour vous abonner à la newsletter Eat’s Businesshttps://businessofbouffe.com/revue-de-presse-eats-business-newsletter 

Bespoken Spirits, a Silicon Valley spirits company that has developed a new data-driven process to accelerate the aging of whiskey and create specific flavors, today announced that it has raised a $2.6 million seed funding round. Investors include Clos de la Tech owner T.J. Rodgers and baseball's Derek Jeter. The company was co-founded by former […]