Podcast appearances and mentions of fred noe

Send us a textThis batch of Booker's, named "Barry's Batch" in honor of former Beam CEO Barry Berish, delivers a remarkably smooth drinking experience despite its 125.7 proof, with rich caramel, peanut butter, and warm spice notes creating a perfect fireside sipper.• First Booker's release of 2025 (Batch 2501) honoring Barry Berish, former Beam chairman who passed away in early 2024• Aged 7 years, 2 months, 4 days with barrels from five different warehouse locations• Classic Jim Beam mash bill: 77% corn, 13% rye, 10% malted barley• Exceptional caramel-forward aroma with notes of peanut butter on the nose• Drinks smoother than its 125.7 proof might suggest• Adding a few drops of water enhances the peanut butter fudge notes• Over ice brings out more graham cracker and reduces any mustiness• Our barrel bottle breakdown score: 15 out of 18 possible points• Available for approximately $100, making it a solid value for a premium limited release• Demonstrates Fred Noe's commitment to maintaining Booker's legacy and qualityRemember, as Booker always said, enjoy it "any damn way you please" – neat, with water, or over ice!The first Booker's release of 2025 pays heartfelt tribute to a bourbon legend who helped shape the industry as we know it today. Barry's Batch, named for former Beam chairman and CEO Barry Berish, celebrates a man who guided the company for over 40 years until his passing earlier this year.This exceptional batch delivers everything bourbon enthusiasts seek in a premium barrel-strength release. At 125.7 proof, you might expect an aggressive heat, but Barry's Batch surprises with remarkable approachability. The nose immediately captivates with rich caramel aromas complemented by hints of peanut butter and vanilla that promise a memorable tasting experience.The flavor journey begins with honey sweetness on the tongue, developing into luscious caramel mid-palate before revealing warming cinnamon and allspice notes. What truly distinguishes this batch is its perfect balance – delivering full-bodied intensity without overwhelming the palate. Following Booker's philosophy of drinking bourbon "any damn way you please," we explored it neat, with a few drops of water (which amplified delightful peanut butter fudge notes), and over ice (bringing forward subtle graham cracker flavors).Aged 7 years, 2 months, and 4 days, this release demonstrates the meticulous barrel selection process that has become a hallmark of the Booker's brand. The blend incorporates barrels from five different warehouse locations, creating a complexity that tells the story of Kentucky's unpredictable aging environment. Each sip offers a window into why Booker's remains one of the most sought-after limited releases in American whiskey.Whether you're a longtime Booker's enthusiast or new to barrel-strength bourbon, Barry's Batch represents a fitting tribute to both its namesake and the enduring legacy of the Beam family. Pour yourself a glass, raise it to Barry, and discover why this bourbon scored an impressive 15/18 on our scale. What memorable bourbon experience will you share with friends tonight?voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Send us a textWhat if you could combine the thrilling world of football with the rich traditions of bourbon? This episode takes you on an unforgettable journey that begins at the Whiskey Thief Distilling Company, where farm-to-glass adventures await in Frankfort, Kentucky, and New Luton. Relive the excitement of a Packers game at Lambeau Field, where the struggle of finding the perfect jersey was overshadowed by the electric game-day atmosphere and the warmth of good friends. As the holiday season approaches, we highlight the joy of crafting bourbon balls and celebrating Thanksgiving with family, blending the passion for football and bourbon in a heartwarming tale of camaraderie.Celebrate the legends who transformed the bourbon industry, from Elmer T. Lee to Booker Noe and the iconic Jimmy Russell. Discover the rich history and deep bonds that have defined this community, as we explore the latest Booker's Batch 24.04, affectionately known as Jimmy's Batch. Personal stories of mentorship and friendship, like the one between Fred Noe and Jimmy Russell, illustrate the spirit of cooperation and trust that fuels the industry's success. Join us as we honor Jimmy Russell's enduring contributions and the heartfelt connections that keep the bourbon world thriving.Raise a glass in tribute with us as we savor the unique flavors of Booker's Bourbon, from its rich amber hue to the distinct taste of sour apple and brown spices. We remember a dear friend with a toast, underscoring bourbon's role in both celebration and solace. Exciting updates await as we announce upcoming events, including our third annual Wild Turkey podcast. Get ready for a night of tasting and discussion dedicated to the Jimmy Russell 70th anniversary wild turkey bottle. Embrace the spirit of adventure and camaraderie that defines the world of bourbon, and remember to enjoy responsibly. ad for Rosewood bourbonSupport the showhttps://www.scotchybourbonboys.com

Send us a textCelebrate the vibrant world of bourbon with us alongside our esteemed guest, Super Nash, as we navigate a spirited evening of camaraderie and stories. This episode bursts with updates from our recent bourbon adventures and personal triumphs, including a heartfelt shoutout to our friend CT, whose insights continue to enrich our discussions. Tune in to discover our thoughts on the Old Louisville barrel bashing segment and the much-anticipated Booker's 2024-03 Master Distillers batch, as well as a sneak peek into the newly released 2024-04 Jimmy's Batch.Join us on a whirlwind of events hosted by bourbon enthusiasts Walter Zausch and Stacy Pritchard, where familiar faces like Mark Carter, Christy Atkinson, and Amzy add to the charm of gatherings at Whiskey Thief and the Kentucky Bourbon Festival. From the comfort of the Distill Inn to the unique flavors of a bourbon pancake at Mammy's, we recount our travels and look ahead to exciting plans, including a tasting session at my cousin's bar and a podcast rendezvous with Brent Elliott at Four Roses. With each tale, we pay tribute to the legacy of master distillers and the artistry behind Booker's Master Distiller Batch 24-03.Explore the nuances of bourbon tasting with our special focus on Booker's 2024-03 Master Distillers batch, celebrated for its unique flavors reminiscent of sweet root beer and vanilla frosting. Our Scotchy Bourbon Boys Barrel Bashing Rating System provides the framework to appreciate and compare this exceptional high-proof batch against giants like Buffalo Trace and Elijah Craig. As we toast to the lasting impact of bourbon camaraderie, this episode promises insight, laughter, and a shared appreciation for the rich, evolving flavors that make each bottle a celebration of tradition and community. ad for Rosewood bourbonSupport the showhttps://www.scotchybourbonboys.com

Jake and Scott share a few pours of whiskey in this week's “Hosts-Only” podcast episode of Bourbon Lens.  We discuss all things Beam and the powerhouse that is The James B. Beam Distilling Co.  We kick off the discussion with Jim Beam Black, Beam's latest rebranding of their 7 Year Kentucky Straight Bourbon.  Then we kick it up a notch in proof and flavor with the Springfield Batch of Booker's Bourbon before wrapping up the discussion with Little Book Chapter 08: Path Not Taken.  What is your favorite whiskey from The James B. Beam Distilling Co.? About Jim Beam: Jim Beam is the world's best-selling bourbon, crafted by eight generations of family distillers since 1795. Fred Noe, Jim Beam's seventh Generation Master Distiller, and Freddie Noe, Jim Beam's eighth Generation Master Distiller, have stayed true to the family recipe that's been passed down through generations. The Jim Beam portfolio of products includes Jim Beam Bourbon, Jim Beam Black®, Jim Beam Double Oak, Jim Beam Devil's Cut, Jim Beam Flavors, and Jim Beam Rye among other offerings. For more information, go to JimBeam.com @jimbeamofficial on Instagram and @jimbeam on Twitter. About the The James B Beam Distilling Co.: Founded by America's first family of bourbon, the James B. Beam Distilling Co. has crafted genuine American Whiskey since 1795. Its portfolio includes globally coveted and award-winning whiskey brands including Jim Beam®, Basil Hayden®, Knob Creek®, Booker's®, Baker's®, Little Book®, Legent®, Old Tub®, Old Overholt®, Old Crow®, and Old Grand-Dad®. Maintaining the whiskey traditions of eight generations of family distillers while advancing the category through innovation, the Beam family has defined what American Whiskey could be and should be for more than 225 years. The James B. Beam Distilling Co. crafts American Whiskey with genuine, quality ingredients that are distilled and aged without compromise at its family distilleries in Clermont, Kentucky. Image Credit: The James B. Beam Distilling Co. Facebook

Send us a Text Message.Ever wondered what makes a bourbon truly exceptional? Join us as we uncover the secrets behind some of the most anticipated barrel picks and limited releases in the bourbon world. From exclusive insights into Old Stubborn bourbon by Ed Bly to a special treat from Buffalo Trace's experimental collection, this episode promises to enhance your bourbon knowledge. We also dive into the history and craftsmanship of Buffalo Trace Distillery, celebrating its rich legacy and innovative spirit.Get ready to feel the excitement as we gear up for the Kentucky Bourbon Festival, a must-attend event for every bourbon lover. We're planning an exhilarating trip to Bardstown, where we might just bump into industry legends like Sandy and Fred Noe. Don't miss our discussion on the latest trends, including the soaring popularity of barrel-aged tequilas and the landgrab for limited releases. Plus, hear about our upcoming visit to J Mattingly's new distillery, where we might even record a live podcast!But that's not all – we celebrate the growth and camaraderie of our Scotchy Bourbon Boys community! Follow us on our social media platforms to stay updated and engage with fellow enthusiasts. From our latest merchandise like Glen Cairns and bourbon balls to our thriving Facebook group, there's always something exciting happening. Remember to subscribe, leave us a review, and join us for a spirited conversation that celebrates all things bourbon. Cheers! Support the Show.https://www.scotchybourbonboys.com

Send us a Text Message.Prepare to be captivated by the intricate world of bourbon as we bring you the latest updates on the Scotchy Bourbon Boys Podcast! Ever wondered what goes into the craft of distilling? Alan Bishop from the One Piece at a Time Distilling Institute joins us, sharing his unparalleled knowledge and passion for both home and professional distilling. This episode not only highlights the talent behind our theme song, Kenny Fuller and Steve-O, but also underscores the importance of listener reviews, especially on Apple. Graduation season is upon us, and we take a heartfelt moment to thank our dedicated sponsors for their unwavering support.Journey with us through the storied past and vibrant present of bourbon, starting with the legendary Old Crow and its ties to Jim Beam and Buffalo Trace. Personal anecdotes bring this history to life, beginning with my own bourbon awakening in 2018 through Booker's. Relive unforgettable encounters with bourbon icons Fred and Freddie Noe of the Jim Beam family. From the Kentucky Bourbon Festival to the welcoming embrace of Bardstown, Kentucky, expect to feel the genuine camaraderie and deep-rooted connections that define the bourbon community. We'll explore the richness of Jim Beam's spinoff brands, each adding unique flavors to the bourbon tapestry.Dive deep into the history of Jim Beam's iconic decanters, relics that once dominated bourbon marketing in the 1970s. Learn about their collectible nature and unique designs ranging from vintage cars to fire trucks. We'll also highlight the distinguished Hardin's Creek brand with its 15-year, 108 proof bourbon, exemplifying exceptional craftsmanship and heritage. Rounding off our discussion, we spotlight the premium Lineage line, renowned for its exquisite design and higher price point. This episode promises a compelling blend of history, passion, and the shared love for bourbon, sure to captivate enthusiasts and newcomers alike. Support the Show.https://www.scotchybourbonboys.com

What's a better gift than a bottle of Wild Turkey from the year you were born?  Turns out not much, lol.  Tune in to this episode where we gift our good friend, Jade with a bottle of Wild Turkey from the year he was born.  Bonus: you get to see us struggle (again) with a nearly disintegrated cork that's over 30 year old.Bottle featured is a 1991 Wild Turkey 101 proof with an 8 year age statement. https://tinyurl.com/WT-91-ReviewSpecial guest on this episode, our friend Jade from Local Kentucky Bourbon.#bourbon #whiskey #rarebourbon #drinkreview #podcast #newrelease #wildturkey #dusty #drinks #isitworthit #ourcynicculture  https://www.youtube.com/channel/UCpEcWikZ55QHotmldjuKVawhttps://www.instagram.com/ourcynicculture/https://www.tiktok.com/@ourcyniccultu..https://www.facebook.com/ourcynicculturehttps://twitter.com/ourcynicculture Wild Turkey For Your Birthday-E68https://www.youtube.com/channel/UCpEcWikZ55QHotmldjuKVawhttps://www.instagram.com/ourcynicculture/https://www.tiktok.com/@ourcynicculture?lang=enhttps://twitter.com/ourcynicculturehttps://www.facebook.com/ourcynicculture

Are you ready to embark on an expedition into the world of whiskey, bourbon, and rye? Join me, Tiny, as your host on this solo Scotchy Bourbon Boys adventure, taking you on a deep dive into the expansive world of bourbons available on November 9th, 2023. As I savor the Traverse City Whiskey Company barrel proof from Ohio, I'll guide you through an array of other selections from the Buckeye State including the velvety rye whiskey, Chicken Cock Double Oak, Barrel Crafts, and Seagrass. Hear in-depth insights about these exquisite bottles, their popularity, and unique distilling processes. Special shoutout to Kenny Fuller of the Luca Mariano Old Americana Band for our catchy theme song.Imagine standing before a vast liquor store shelf lined with an array of bourbons, each promising a unique taste adventure. As your guide, allow me to lead you on this exploration journey from the Benchmark Bonded to the Jim Beam Distillery's Clearmont Steep. We will not leave out the special Basil Hayden 10-Year Rum Cask Finish and the Jack Daniels Single Barrel Barrel Proof. Also, listen closely as we unpack the secrets behind the Makersmark 46 and the Old Pepper State Pick. This is not just about tasting notes, it is a journey into distillation processes, background stories, and how these bourbons came to be.Fasten your seatbelts as we delve into the history of some of the bourbons available on this auspicious day, like the James E Pepper 1776, Woodford Double Oak, Wild Turkey Rare Breed, and Blade and Bow. Let's uncover their distilling processes, the selection of bourbons available a century ago, and why it's important for every bourbon enthusiast to explore today's shelf. Also, stay tuned for an exclusive invite to the Scotchy Bourbon Boys Christmas Party and a sneak peek at our merchandise. Let's raise our glasses and toast to this exciting bourbon exploration. This is the Scotchy Bourbon Boys, where whiskey tales and bourbon trails meet. Support the showhttps://www.scotchybourbonboys.com

Join us as we embark on a bourbon-infused journey filled with tantalizing flavors and intriguing history, alongside our esteemed guest, CT from Springfield, Ohio. We set our sights on the mysteries of Fortean High Strangeness and the Unexplained, while unraveling the alluring nuances of Hardin's Creek and other fine distillery releases. With CT onboard, we dive headfirst into the bourbon lore, exploring the Beam family's distilling legacy, and the captivating history of Hardin's Creek. We promise you a sensory expedition, with CT guiding Super Nash & Tiny  through the tasting process, from identifying unique flavors to discussing the significance of barrel strength and proofing.As we navigate the bourbon landscape, we explore and review Jacob's Well, and Clearmont – two fantastic whiskey releases, providing an in-depth understanding of their flavor profiles and distilling processes. Stay tuned for an exciting teaser about the upcoming release of Penelope's cigar blend, guaranteed to leave you eager for more. We amplify the sensory experience by comparing different bourbon tastes, introducing you to the Boston release – a blend of three ultra-aged expressions, and discuss its rich notes of amber, dark chocolate, toasted marshmallow, and more.As we wrap up our adventure, CT shares his fascinating journey of acquiring different barrel proof expressions and his future plans. We delve into potential distillery visits, and pen down our thoughts on the flavors of the Frankfort special release and Driflus Glen Barrel Pick. Our bourbon expedition is not just about savoring the flavor but celebrating the shared camaraderie of bourbon enthusiasts. So, pour yourself a glass, sit back, and join us for a ride through bourbon country. Because, when it comes to tasting, there's no such thing as wrong! Support the showhttps://www.scotchybourbonboys.com

Step into the fascinating world of whiskey with our special guest, Fred Noe, Jim Beam 7th Generation Master Distiller at the Kentucky Bourbon Festival, as he uncovers the intricacies of the bourbon industry. Fred invites us into his son Freddie's Playground, the innovative Fred B Noe Distillery, where he spearheads exciting experiments with mash bills and temperature controls. With a scaled-down fermenter, prepare for a riveting journey into the art of whiskey making.Transitioning a traditional business like bourbon making into the modern age is no easy feat, but Fred and his son Freddie are doing it with unparalleled finesse. Get an inside look at how they use the Fred B. Noe Distillery for pioneering new techniques in the distillation process. Learn about Fred's father's mentorship, that served as the stepping stone for his success, and the importance of letting Freddie carve his own path in the industry. Lastly, we delve deep into the rich history and influence of whiskey in the United States.  Join us for an episode brimming with captivating insights, family legacy, and the love for whiskey that has shaped America's spirits industry. Support the showhttps://www.scotchybourbonboys.com

On today's episode we have a glass of Basil Hayden Dark Rye, and a bowl of Prince Albertl  We invite Ryan from the club to Continue our Pipe Pairing series.  We talk about Port wine, Chris's Pipe Origin story, and Collecting. All that and more on today's episode of Whiskey Chasers!  Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out. Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Intro: I know I have said it before, but Beam Suntory is one of my favorite companies in the whiskey world and yet again, they did not disappoint with their latest release of Basil Hayden! Body:May of last year, Fred Noe announced that he was naming his son, Freddie Noe as master distillerWhich makes him the 8th generation master distiller in the beam familyFreddie is known for his creation of the Little Book series, which is my all time favorite seriesYou could understand my excitement when I heard that he was the master behind the latest release.Crafted in 1992 by Booker Noe as part of the Small Batch collection, Basil Hayden introduced a more subtle side of bourbon compared to its counterparts.Named after the late Master Distiller Basil Hayden Sr.The thing that excites me the most about this bottle is who was responsible for it. Freddie Noe might be one of the first master distillers, who I would consider to be a master blender first. I wonder if they are tight lipped on what red wine was used because there were multiple types? Little book is blended by percentages of different whiskies so, with how perfectly blended and well rounded this bottle is, why couldn't this be blended similarly with different percentages of basil hayden finished in different wine casks?I think that naming freddie noe might prove to be a game changer in the whiskey world. I think we should expect to see some mind blowing releases from Beam Suntory Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Pour yourself a glass and let's embark on an enlightening journey into the captivating world of whiskey. Tonight, I'm joined by my charming neighbor and margarita enthusiast, Jen Weis, who will be exploring the nuances of bourbon with me. Dive into the fascinating history of whiskey making, from batch to single-barrel distilling, and uncover the secrets behind the still' consistent flavor profiles. Here's a promise; by the time we're done, you'll be able to distinguish between different mash bills used in bourbon and appreciate the role different types of glasses play during tastings. Jen and I will uncork a bottle of Basil Hayden Toast, an 80 proof bourbon with a unique mash bill, and discuss palate shock and how to truly savor the sweetness and warmth of bourbon. We then take a flavor expedition into the world of whiskey, from the sweetness of honey to the woody and oaky finish, to the caramelized sugar and vanilla notes.To cap off our adventure, we'll tempt your taste buds with a unique whiskey cocktail. We'll also sample a variety of whiskeys, including a 10-year-old Basil Hayden, and discuss the joy of uncovering new favorites. So pull up a chair, grab that glass, and tune in to learn, laugh, and enjoy the flavorsome world of whiskey with us! Support the showhttps://www.scotchybourbonboys.com

The crew got together to review the Pinhook Full Proof. This was bottle was exciting and we get sucked into a worm hole on what the brand is all about. We also take a listen to Fred Noe, owner of Jim Beam, and his short speech about how to drink bourbon.

Join me, Supernash, and CT on a special Monday edition of the Scotchy Bourbon Boys podcast as we crack open our bottles of the elusive Charlie's Batch and the Apprentice Batch of Booker's bourbon to kick off a wild night of bourbon tasting. Share in our heartwarming conversation as we reminisce about the Booker's bottle that brought us together, celebrate Super Nash's upcoming wedding to Sherry, and pay tribute to Charlie Hutchinson – the man behind the signature wooden boxes of each Booker's Bourbon bottle.Discover the first release of Booker's Bourbon 23 collection in honor of Charlie and learn about the unique flavors that make Booker's such a sought-after commodity. We also discuss the importance of sharing the experience of tasting bourbon with others and reflect on the special moments shared between friends while enjoying a bottle of Booker's Bourbon. From fishing trips together to exploring the origin story of Booker No and his apprenticeship under Carl Beam, we cover it all!As we wrap up our bourbon-filled night, we dive into the story of the special bottle of Booker's bourbon that I will open on my wedding day and compare the unique flavor profiles of the C.E.O. 7-B-7 and the Apprentice batches. We end with a heartfelt tribute to good bourbon, good times, and good friends, brought to you through Little Stevo's song. So, grab your bottle of Booker's and join us for a night of laughs, memories, and some fine bourbon. Support the showhttps://www.scotchybourbonboys.com

  This Booker's batch named "Pinkie's Batch" is a combination of four different warehouse productions, aged 6 years, 10 months, and 10 days and bottled at 122.4 proof. Named after Fred Noe's grandfather Fredrick "Pinkie" Booker Noe, this batch launches into the atmosphere with hazelnut, cedar wood, camphor, and spice. On the palate, a wave of hot vanilla, then mint, then back to brown sugar and cinnamon.

On today's episode we have a Basil Hayden Red wine Cask Finish.  Continuing our series in finishes, we have a beam Suntory bottle created by its newest master Distiller, Freddie Noe!  We talk about master distilling VS Master Blending, Different finishing styles, and the Jim Beam Legacy.  All that and more on today's episode of Whiskey Chasers!Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Be sure to show some love for the company that brought you today's bottle!https://www.basilhaydenbourbon.com/red-wine-cask-finish patreon https://www.patreon.com/WhiskeychaserspodYou can also sign up through buzzsprout!May of last year, Fred Noe announced that he was naming his son, Freddie Noe as master distillerWhich makes him the 8th generation master distiller in the beam familyFreddie is known for his creation of the Little Book series, which is my all time favorite seriesYou could understand my excitement when I heard that he was the master behind the latest release.Crafted in 1992 by Booker Noe as part of the Small Batch collection, Basil Hayden introduced a more subtle side of bourbon compared to its counterpartsNamed after the late Master Distiller Basil Hayden SrTo craft this special expression, eighth generation master distiller Freddie Noe blends the signature Basil Hayden Kentucky Straight Bourbon Whiskey with bourbon partially aged in Californian red wine casksTight lipped on what kind of red wine was used.The thing that excites me the most about this bottle is who was responsible for it.Freddie Noe might be one of the first master distillers, who I would consider to be a master blender firstI wonder if they are tight lipped on what red wine was used because there were multiple types?Little book is blended by percentages of different whiskies so, with how perfectly blended and well rounded this bottle is, why couldn't this be blended similarly with different percentages of basil hayden finished in different wine casks?I think that naming freddie noe might prove to be a game changer in the whiskey world. Basil Hayden Sr. Was master Distiller in 1796His Grandson, Raymond Basil Hayden, Started “Old Grand Dad” in his honorCalifornia red Wine is a blend of red wines made in california.  Usually merlot, and Cab being the prominent profilesHigher would be fine, but not longing for itYou can taste the ryeHigher proof may be worseMore wine forwardSupport the showWebsite:www.whiskeychaserspod.comPatreon: https://www.patreon.com/WhiskeychaserspodFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Our guest this week on #BourbonTurntable is Jerry Dalton.  Jerry was the Master Distiller at Jim Beam from 1998-2007.  He bridged the era of Booker Noe to the start of Fred Noe as Master Distiller. In this episode you'll learn of the great legacy of Jerry in the whiskey world, but also get to know the honorable man that Jerry Dalton is.  He is a man worthy of inclusion in the Kentucky Bourbon Hall of Fame and that is something we want to see happen for him.To help show support for Jerry and his nomination for the KY Bourbon Hall, please e-mail the Kentucky Distillers Association at enjoy@kybourbon.com and let them know you want to see Jerry in the Hall.This interview was set up by Steve Akley and Bo Cumberland who have produced a documentary titled "Get Jerry Dalton in the Kentucky Bourbon Hall of Fame".  You can watch that here: https://tinyurl.com/33buk7awAs always, we also talk with Jerry about music.  He has some really good music stories that he shares during this interview.  The link to the show's companion playlist is here:https://open.spotify.com/playlist/04NKhKnvBGK1OF8E7Ol5MV?si=e12acc4f6d8843b7Thanks for your support of the effort to get Jerry in the KY Bourbon Hall.  Please share it with you friends.

Little Book is an ongoing annual fall release curated by Freddie Noe, eighth generation Beam family member and son of current Beam master distiller, Fred Noe. Like previous years, Chapter 6 is 117.4 proof and a blend of component whiskeys that's intended to be completely unique relative to past releases. See what the guys think on this week's proof positive.

Seths Friend Jacob Joins Tiny in a Knob creek Super tasting!  Tiny Explains all the different types of Single barrel selections there are and Puts up The Barrel Room Scotchy Bourbon Boys select against 4 other Knob Creek selections,  including the 2022 distillers row selection from Kentucky Bourbon Festival! Join in the fun on this podcast of the Scotchy Bourbon Boys! www.logstilldistillery.com If You Have GohstsSupport the show

The Scotchy Bourbon Boys 2022 Halloween Special  Tiny  and Super Nash dressed up as Tiny Dressed up as Stone Cold Steve Austin and Tiny Dressed as Stone Cold Steve Austin the boys taste through two Jim Beam Products Little Book 6 and Bookers Lumber Yard on this Halloween special!  so Check out what you think in this weeks podcast of the scotchy Bourbon Boys!www.logstilldistillery.com If You Have GohstsSupport the show

Tiny and Super Nash Break out James B beams Hardins Creek No1 Jacobs Well and No2 James B Beam batches! find out what they think and the story behind Fred and Freddie Noe' newest releases  From The Beam Suntory company on this podcast of the scotchy Bourbon Boyswww.logstilldistillery.com If You Have GohstsSupport the show

This person's name is enough to make you want to listen to this episode of 2 Shots on a Barrel -- FRED FREAKING NOE!  Can you tell we are a little excited about this one?  Seriously, 2 Shots on a Barrel has been going at it for a little over two years now, and this may be the most enjoyable episode of 2 Shots yet!  Fred Noe is as genuine a fella as there is!  Like his father before him, Fred tells you like it is... no time for BS when you're talking with Fred Noe.  The stories he jampacks into this episode of 2 Shots make this one a must listen!  Sit back... grab some Jim Beam and listen to a legendary episode of 2 Shots on a Barrel!  #JimBeam #BookerNoe #LittleBook #FreddieNoe #PassTheTorch #KentuckyBourbonFestival #EducatedConsumers #ElmerTLee #ParkerBeam #JimmyRussell #WildTurkey #GetPeopleOnTheBourbon #MashBill #HowManyHandlesYouGonnaDrink #LuckySpermClub #MontgomeryGentry #TroyGentry #EddieMontgomery #PaulChilders #IndependentStaveCompany #AndrewWiehebrinkLiving RichardsonHi, I'm Sam, and I talk a lot. Listen on: Apple Podcasts Spotify

Luca Mariano Distillery has hired David Phillips as its Master Distiller as it breaks ground on its new Craft Distillery in Danville, Kentucky.  David Phillips has 18 years of experience within the industry and brings a wealth of knowledge and pedigree with him. He previously led operations at two of Kentucky's largest bourbon distilleries: Jim Beam; and Bulleit DistilleryAt Jim Beam, David was involved in operations at both Jim Beam's Clermont and Booker Noe distilleries where he was trained by and worked with Master Distillers Jerry Dalton and Fred Noe as well as with his mentor Larry Walker. Find out all about the hire and meet David on this podcast of The Scotchy Bourbon Boys recorded from The Kentucky Bourbon FestivalZBiotics Pre-Alcohol ProbioticBreaks down the byproduct of alcohol responsible for rough mornings after drinking.Brandwww.logstilldistillery.com Support the show

Tiny & Xavier sip on 2 great Bourbons from 2 very different distilleries.  Find out all about Bookers Lumberyard Batch 2022-02, The boys go in depth with tasting notes and a Barrel Bashing review! They also tasteMaster Distiller Hunter Coffey's 3 Boys Farm Distillery Barrel Strength Malted Barley Bourbon. Join the Scotchy Bourbon Boys in this spectacular podcast!www.logstilldistillery.com Support the show

I'm reviewing the 2022 release of Laphroaig Càirdeas, Warehouse 1. This Scotch was aged in first-fill ex-bourbon barrels from Maker's Mark in the iconic Warehouse 1 that bares their namesake on the Islay Coast. Coming in at 52.2% ABV and $90, how does this year's Cairdeas compare to last year's Cask Strength PX Sherry release? I'm also sharing the news of the first Booker's Single Barrel Bourbon from the Jim Beam Distillery. This 'Second Chance Batch' is a collaboration between Fred Noe and the Medicinal Whiskey Charity to support the UK Transplant Center in Lexington, Kentucky.

Xavier and Tiny go over everything that is The Kentucky Bourbon Festival from dates tickets and events, find out about everything that is the KY Bourbon Festival on this podcast of THE SCOTCHY BOURBON BOYS! www.logstilldistillery.com Support the show

Tiny and Xavier go wild over these Jim Beam high end expression plus little book the Invitation!  find out what they barrel bash the master piece the craft signature or the little book in this podcast of The Scotchy Bourbon Boys! www.logstilldistillery.com Support the show

There's not many people in the bourbon industry that have a story like our guest. Bo Garrett wanted a better life than working in the coal mines of eastern Kentucky. He picked up a guitar and left for Lexington, Kentucky to be discovered. He met some key people that would change his life forever and spent over 20 years together on the road as the lead guitarist for Montgomery Gentry while being sponsored by Jim Beam. After the tragic passing of Troy Montgomery, it sent Bo to a dark place and he needed something. After a fateful run-in with Jimmy Russell while having dinner with Fred Noe, he started giving tours at Wild Turkey and discovered a new passion and became one of their esteemed Brand Builders. After you hear this story, you will see that Bo is the literal rockstar of the bourbon world. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about proofing based on taste or most money Did you have a family history in moonshining? When did you start getting into playing guitar? What genre did you first start with? What did the music career really take off? What was your best and worst tour experience? Do you miss life on the road and touring? What is your guitar of choice? Do you still keep in touch with everyone in the band? How did Booker Beam and Montgomery Gentry come together? Do you look back on your days on the road and wish you hunted more? What made you want to be a tour guide at Wild Turkey when you weren't touring? How are you finding historical information and pictures to share on social media? Are you digging up more history on Jimmy Russell as you spend time with him? What else are you doing as a Brand Builder at Wild Turkey? @wildturkey @montgomerygentry Support this podcast on Patreon

Tiny and Xavier taste 7 years  and 8 batches of bookers Blind and try to determine what direction it is going! Ronnies Batch 2022-01 Noe Strangers Batch  2021-03  Pigskin Batch 2020-03 country Ham batch 2019-01 Kitchen Table 2018-04 Annis Answer batch 2016-01 Kentucky Chew 2017-03 Dots Batch 2015- 02 Listen to see if it is getting better or worse in this podcast of The Scotchy Bourbon Boys www.logstilldistillery.com Support the show

Steve and McNew interview Sandy Noe (wife of Fred Noe and mother of Freddie Noe of Jim Beam) and Marcia Likarish (mother of Robert and Jonathan Likarish of Ironroot Republic Distillery). TBD music is by Kevin MacLeod (incompetech.com). Important Links: ABV Barrel Shop: abvbarrelshop.com Steve Akley's New Book, Bourbon Assignments: https://amzn.to/2Y68Eoy ABV Network Shop: https://shop.abvnetwork.com/ YouTube: https://bit.ly/3kAJZQz Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Tiny Has the first release of Bookers' in 2022  "Ronnies Batch"  2022-01 and he is sharing tasting notes in this podcast of The Scotchy Bourbon Boys www.logstilldistillery.com Support the show

Have you read any good books lately? How about drinking? Have you drank any good books lately? For this episode, we taste and review Little Book Chapter 03: The Road Home. Little Book was created by Freddie Noe and has quickly become a favorite of the fall bourbon release season. In this episode, the guys start to feel Father Time creeping in as they talk about songs that were popular back in the 90s. The spirited discussion includes mentions of the beam family legacy, the underrated skill of bourbon blending, and Fred Noe getting a new lease on life thanks to a longtime plant manager and a doctor who happens to be a bourbon fan. -------------------------- Socials IG: https://www.instagram.com/themashupky FB: https://www.facebook.com/themashupky TW: https://twitter.com/themashupky Music: All the Fixings by Zachariah Hickman Thank you so much for listening!

The 23rd episode of the Bourbon & Banter podcast – The Horsemen Ride - is now available for your listening and drinking pleasure. With the Midwest weather, Pops and Bob have braved wind, sleet, snow, ice, hail, and bad bourbon to bring you this month's installment of the most honest podcast in bourbon. Our community thread spotlight reflects on a new product that brings dung, yes ACTUAL DUNG, to gin. If you want to join the Bourbon & Banter community, where we cut all the bullshit from standard social media groups like crotch shots, be sure to check out our social media platforms for more information. The whiskey news reflects on a historic burn to AB-InBev's new Bud Light Nex, likely from their archrivals over at Miller Coors. The moral here folks: always register your web domain. Chuck Cowdery shares his thoughts on rebranding MGP's flagship bourbon George Remus (yes, we know they changed the name of the distillery…we don't care), and politicians are at it again, this time with Kentucky's single barrel programs. Our new release spotlight starts with one of the best offerings we've had recently, this one from Green River Distilling. Pops doesn't recommend a bottle…he recommends several bottles. The Craft Shoot comes in blazing with a release that inspires some of the most feverish commentary we've heard from this segment. You'll have to listen to find out if it's good or bad. We close Episode #23 with the most popular segment in all of bourbon podcasting: BOURBON BULLSHIT featuring peanut butter whiskey and a disturbing development with the newest spirits awards competition.  Have comments or questions? Drop us a line at podcast@bourbonbanter.com.  Cheers! 

It's Bourbon Community Roundtable #65 and here's what we have on the topic list for today! Heaven Hill acquires Samson & Surrey, but what is the motive and what does that mean for brands like FEW and Widow Jane? Wes Henderson announced his retirement from Angel's Envy. Fred Noe is retiring soon. Then Eddie will likely retire when Jimmy isn't around. So what happens when the face of a brand leaves? There has been a huge surge of updates to distilleries in the past year. So now what is your top place to recommend visitors when they visit Kentucky? Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about regaining your sense of taste and smell after being sick. Heaven Hill Acquisitions. What does this mean and who could be next? Wes Henderson announced his retirement from Angel's Envy. So what happens when the face of a brand leaves? There has been a huge surge of updates to distilleries in the past year. So now what is the top place you recommend visitors going to on the Kentucky Bourbon Trail? Thanks to @bourbonr and @breakingbourbon for joining. @bourbonr @breakingbourbon @sippn_corn Support this podcast on Patreon

Freddie Noe is an 8th Generation whiskey professional for Jim Beam who is son of Fred Noe and Grandson of the legendary Booker Noe. This episode will focus on his Little Book series with a live virtual tasting experience with Black Bourbon Run attendees. Check in and poor one up for this finally of Season 5. Stay Black and Keep it Brown Follow the crew: Instagram: @dablackandbrownpodcast @my_government_name_is @agbk06 @delvinj33 Twitter @dablackandbrown --- Support this podcast: https://anchor.fm/dablackandbrownpodcast/support

Tiny and Xavier taste the 4  Jim Beam 11 yr 90 proof t experimental Mash Bills of, Brown Rice, 6 Row Barley, High Rye, and Rolled Oat.   They Barrel Bash all 4  in the series, check out which bourbon stood out in this podcast of the Scotchy Bourbon Boys!www.logstilldistillery.com Support the show

Tiny & Xavier taste the 4 releases of Bookers 2021 Donahoe's Batch Tagalong Batch, Bardstown Batch & Noe Stranger Batch.  They sort through what they think is the best and then put it up against the 2020 champion Pig Skin Batch! It gets crazy and you might be suprisied by the results in this podcast of The Scotchy Bourbon Boys!www.logstilldistillery.com Support the show

Distillers like to say they're laying down whiskies for the next generation, but in many cases, it's their next generation who will be bottling those whiskies. That tradition is being passed on now in the Noe and Russell families, as Freddie Noe and Bruce Russell take on more and more responsibilities at the Jim Beam and Wild Turkey distilleries. Freddie is the eighth generation of his branch of the Beam family tree, and will eventually take over for his father Fred Noe as Beam's master distiller. Bruce is the son of Wild Turkey Master Distiller Eddie Russell, who had to work for decades under his father, the legendary Jimmy Russell...who celebrated his 67th anniversary at Wild Turkey this past Friday. We'll catch up with Freddie and Bruce on this week's WhiskyCast In-Depth. In the news, it's Kentucky Bourbon Festival week in Bardstown, but this year's festival is being hit by both Covid-19 and a strike at Heaven Hill that's forced that distillery to pull out of festival events.  We'll have those stories and in our Behind the Label segment, we'll remember one of whisky's unsung heroes who passed away the other day.

When legendary Fred Noe and Shinji Fukuyo come together to work on a project, this is the result we get. Legent whiskey is full of heritage and history. Wendy takes us on a tasting journey with her to show us the rich flavors of this bourbon. Enjoy! Be sure to follow Wendy on IG: @tathelanaest83 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/hoodsom/support

Interview with Fred Noe, 7th Generation Master Distiller for Jim Beam. Fred unpacks all the details on this new direct to consumer product. For more information go to: https://www.beamdistilling.com/barreled-and-boxed

The is the second release of the year 2021 of booker's. This Jim beam edition show cases all the blending skills of Fred Noe. The taste note are straight to the point and ver approachable. From Booker's Site (https://www.bookersbourbon.com) here are the blends that make this batch: The batch is made up of barrels from three production dates that were aged in six different rackhouse locations. The breakdown of barrel storage for Booker's Tagalong Batch is as follows: 4% came from the 3rd floor of 7-story warehouse 5 3% came from the 4th floor of 7-story warehouse X 13% came from the 5th floor of 9-story warehouse D 33% came from the 6th floor of 9-story warehouse H 40% came from the 7th floor of 9-story warehouse H 7% came from the 5th floor of 7-story warehouse Z #bourbon #kentuky #whiskey --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/hoodsom/support

Tiny is on fire!  He covers it all,l Bookers 2021-01 vrs 2021-02,  kentucky bourbon festival up date along with craft distilleries and the support they need!  don't miss this whiskey infused podcast of The Scotchy Bourbon Boys !Support the show (https://www.patreon.com/scotchybourbonboys)

Today we are joined by Beth Burrow, the American Whiskey Ambassador for Beam Suntory.  We have a love of Jim Beam products and get to try a new one for us.  Legent (pronounced LEE-JENT) is a first-of-its-kind super-premium bourbon that brings East and West together, melding Kentucky distilling tradition with Japanese blending excellence.  Legent is a masterful collaboration between two celebrated whisk(e)y legends; expertly distilled by Fred Noe, seventh-generation Master Distiller of Jim Beam, bourbon's pioneering family, and artfully blended by Shinji Fukuyo, fifth-ever Chief Blender of Suntory, the founding house of Japanese whisky  

Interview with Fred Noe and Freddie Noe, 7th and 8th Generation Master Distillers at Jim Beam and all around Bourbon royalty in Kentucky. We catch up on what it's like for father and son to work alongside each other, the lessons learned from their rich family history and details on their new restaurant and Craft Distillery in Clermont, Kentucky. Opens in Fall 2021. For more details go to JimBeam.com. Horses, Hats and Bourbon is sponsored by Mint Julep Experiences, your all-inclusive provider of exclusive, authentic, and curated bourbon, culinary, horse, and mixology experiences in Kentucky. If your looking for a 5-star experience blending Kentucky's signature products, look no further than Mint Julep Experiences. Locally owned and operated for 14 years. Go to https://MintJulepTours.com/HorsesHatsBourbon/

In Tonights Tiny Talk I discuss what makes whiskey and bourbon so good from Kentucky! Join me with a pour and find out!  Im Dtinking willet Kentucky straight bourbon whiskey for the first time and it wasn't half bad!Support the show (https://www.patreon.com/scotchybourbonboys)

Xavier and I taste The Old Vrs New Small batch vrs Single Barrel! These Two Jim Beam expresions of Bakers 107 have similar taste profile but one stands out!   Support the show

Today, we're joined by our new friend Adam, the National American Whiskey Ambassador at Beam Suntory, to dive deeper into a product we recently had on the show. A unique collaboration between master distiller Fred Noe and chief blender Shinji Fukuyo, it is: Legent Bourbon.Patreon: http://patreon.com/bluecollarbourbonFacebook: https://facebook.com/bluecollarbourbonFacebook Group: https://www.facebook.com/groups/bluecollarbourbonInstagram: https://instagram.com/bluecollarbourbonTwitter: https://twitter.com/bourbonshowSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Booker Noe knew how to pick'em. I mean barrels... he could choose the right barrels from locations in different warehouses to make a great barrel strength release. Fred Noe continues that tradition today with the "Pigskin Batch" that pay homage to Booker's love of football. Listen in as the boys sip on a good one Find out more about Booker's at https://www.bookersbourbon.com/ Thanks to our great sponsor for their support in producing this episode: Premium Bar Products: https://premiumbarproducts.com/

Tiny Super Nash and Young Nose Johnson have narrowed down their favorite bourbons of the year and now are ready to barrel bash them to the Scotchy Bourbon Boys Bourbon of the year. Gorge T Stagg, Van Winkle 12 year Special Reserve, Chicken Cock 15 year Barrel Strength and Little Book 2020 Chapter 4.  Listen and find out what we rate and what is our Scotchy Bourbon Boys Bourbon of the Year!Support the show (https://www.patreon.com/scotchybourbonboys)

This episode we sit down and discuss with bourbon hunter Martin Nash aka Super Nash how he obtains the bourbon he gets and how he navigates the secondary market! don't miss this one we have a bourbon blast!Support the show (https://www.patreon.com/scotchybourbonboys)

Young Nose and Tiny go over all the exciting things that are happening with The Scotchy Bourbon Boys!  Then we taste The newest exspression of Bookers 2020-3 The Pig Skin Batch against 2020-1 Granny's batch!  find outwit all the fun is about, and join in on the tasting!  Support the show (https://www.patreon.com/scotchybourbonboys)

In this Episode of The Bourbon Life Podcast, Matt and Mark get to hang out and spend some time with Fred Noe, 7th Generation Master Distiller, and Freddie Noe, 8th Generation Distiller, of Jim Beam. The guys talk with Fred & Freddie about how each of them made the decision to become involved in the family business, what it was like for each of them to work under the watchful eye of their own dad, the amazing 225-year history of Jim Beam, and what they each envision the future of Jim Beam to look like.   And they also get to taste and review the 10-year old Basil Hayden’s Rye, the newly re-released Old Tub Bourbon, the Knob Creek 9-year old Bourbon, and Freddie’s newest special release, Little Book Ch. 4 – Lessons Honored. This Episode of The Bourbon Life Podcast is sponsored by The Stave Restaurant in Millville, KY and Pinhook Bourbon. Check them out online at www.thestavekentucky.com and www.pinhookbourbon.com.

Tiny,Young Nose, Super Nash and Roxy were welcomed into The Man Cave at the Noe's home for this episode, Sandy Noe shared intimate details of her life as the matriarc of this bourbon dynasty, The evening began with her famous family recipe, Whiskey Sour Slush. Sandy an SBB member, was excited to receive her Scotchy Bourbon Boy Glencarin and delicious Scotchy Bourbon balls! We tasted and rated her son Freddie's Little Book Bourbon. She is very proud of Freddie's accomplishments. The evening was fun, relaxed, and full of great stories you will only hear on The Scotchy Bourbon Boy podcast. We hope you will enjoy getting to know Sandy as much as we did. Support the show

tonight we taste Bakers 7  Single Barrel Bourbon And Bakers 13 year Single Barrel Bourbon see who wins!  PS one got a 15 out of 16 and the other 16 out of 16 see who won!  All we can tell you when it comes to bourbon Bakers is some good shit! Support the show (https://www.patreon.com/scotchybourbonboys)

Thems there fightin words in Indiana @wmtarrdistillery @nordictruecrime @JimBeam #whiskey #bourbon Co hosts : Made Man Brent, Good ol Boy Alan, Made Man Maury, Good ol Boy Justin, and Made Man Bob SIPS  Episode –  A bunch of sourced whiskey from MGP. Nothing worse than having the Dead Man's Hand. You should bet on this whiskey. Thank god the lawyers are not doing the math on what makes quality whiskey. Fred Noe walks in and crushes the conversation on quality with an interesting 15 year Knob Creek. Beam is sitting on the largest inventory of well aged whiskey in KY.   We taste and rate the following whiskey from 1-5:   6:40 Deadwood Straight Bourbon-  81 proof – 40.5% ABV                                                              3 SIPS 12:40 Deadwood Rye Whiskey -  83 proof – 41.5% ABV – 2 years old                                         3 SIPS 19:13 Tumblin Dice Straight Bourbon Whiskey -  100 proof – 50% ABV – 4 Years Old           3 SIPS 27:21 The Senator Straight Rye Whiskey – Fall 2019 – 116 proof – 58% ABV, 6 Years old   4 SIPS 33:23 Old William Tarr Whiskey: Manchester Reserve – 114 Proof - 57% ABV                        3 SIPS 42:11 Old William Tarr Bourbon: Inheritance – 120 Proof - 60% ABV – 12 years old             3 SIPS 46:52 Knob Creek 15 Year Old Kentucky Straight Bourbon – 100 Proof – 50% ABV               3 SIPS info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Fine Spirits http://finespirits.net/   Fort Lauderdale Whiskey Society http://www.ftlauderdalewhiskeysociety.com/   Made Man Bob and Made Man Bob are on work release from The Bourbon Mafia http://bourbonmafia.org/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Thems there fightin words in Indiana @wmtarrdistillery @nordictruecrime @JimBeam #whiskey #bourbon Co hosts : Made Man Brent, Good ol Boy Alan, Made Man Maury, Good ol Boy Justin, and Made Man Bob SIPS  Episode –  A bunch of sourced whiskey from MGP. Nothing worse than having the Dead Man’s Hand. You should bet on this whiskey. Thank god the lawyers are not doing the math on what makes quality whiskey. Fred Noe walks in and crushes the conversation on quality with an interesting 15 year Knob Creek. Beam is sitting on the largest inventory of well aged whiskey in KY.   We taste and rate the following whiskey from 1-5:   6:40 Deadwood Straight Bourbon- 81 proof – 40.5% ABV                                                             3 SIPS 12:40 Deadwood Rye Whiskey - 83 proof – 41.5% ABV – 2 years old                                        3 SIPS 19:13 Tumblin Dice Straight Bourbon Whiskey - 100 proof – 50% ABV – 4 Years Old          3 SIPS 27:21 The Senator Straight Rye Whiskey – Fall 2019 – 116 proof – 58% ABV, 6 Years old  4 SIPS 33:23 Old William Tarr Whiskey: Manchester Reserve – 114 Proof - 57% ABV                       3 SIPS 42:11 Old William Tarr Bourbon: Inheritance – 120 Proof - 60% ABV – 12 years old            3 SIPS 46:52 Knob Creek 15 Year Old Kentucky Straight Bourbon – 100 Proof – 50% ABV              3 SIPS info@sipssudsandsmokes.com (mailto:info@sipssudsandsmokes.com) @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Fine Spirits http://finespirits.net/ (http://finespirits.net/) Fort Lauderdale Whiskey Society http://www.ftlauderdalewhiskeysociety.com/ (http://www.ftlauderdalewhiskeysociety.com/) Made Man Bob and Made Man Bob are on work release from The Bourbon Mafia http://bourbonmafia.org/ (http://bourbonmafia.org/) Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc (https://amzn.to/2Xblorc) The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Thems there fightin words in Indiana @wmtarrdistillery @nordictruecrime @JimBeam #whiskey #bourbonCo hosts : Made Man Brent, Good ol Boy Alan, Made Man Maury, Good ol Boy Justin, and Made Man BobSIPS  Episode –  A bunch of sourced whiskey from MGP. Nothing worse than having the Dead Man’s Hand. You should bet on this whiskey. Thank god the lawyers are not doing the math on what makes quality whiskey. Fred Noe walks in and crushes the conversation on quality with an interesting 15 year Knob Creek. Beam is sitting on the largest inventory of well aged whiskey in KY.   We taste and rate the following whiskey from 1-5:   6:40 Deadwood Straight Bourbon-  81 proof – 40.5% ABV                                                              3 SIPS 12:40 Deadwood Rye Whiskey -  83 proof – 41.5% ABV – 2 years old                                         3 SIPS 19:13 Tumblin Dice Straight Bourbon Whiskey -  100 proof – 50% ABV – 4 Years Old           3 SIPS 27:21 The Senator Straight Rye Whiskey – Fall 2019 – 116 proof – 58% ABV, 6 Years old   4 SIPS 33:23 Old William Tarr Whiskey: Manchester Reserve – 114 Proof - 57% ABV                        3 SIPS 42:11 Old William Tarr Bourbon: Inheritance – 120 Proof - 60% ABV – 12 years old             3 SIPS 46:52 Knob Creek 15 Year Old Kentucky Straight Bourbon – 100 Proof – 50% ABV               3 SIPS info@sipssudsandsmokes.com@sipssudssmokesSips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Fine Spirits http://finespirits.net/   Fort Lauderdale Whiskey Societyhttp://www.ftlauderdalewhiskeysociety.com/   Made Man Bob and Made Man Bob are on work release from The Bourbon Mafia http://bourbonmafia.org/ Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Fred Noe became Jim Beam's seventh master distiller in 2007 when his father, the legendary Booker Noe, retired. 13 years later, he's getting closer to the day when he'll hand things over to his son Freddie - but the Covid-19 pandemic delayed his plans for a "farewell tour" with Freddie this year. Instead, Fred's been cooped up at home in Bardstown, Kentucky, wearing a mask when he leaves the house at the insistence of his family and hoping to be able to go on that tour of Australia and Europe next year. In the meantime, he and his team have revived the Beam family's Old Tub Bourbon brand for a limited-edition release celebrating the 225th anniversary of Jacob Boehm's first whiskey, along with a limited-edition 15-year-old Knob Creek Bourbon. We'll catch up with Fred Noe on this week's WhiskyCast In-Depth. In the news, the trade war between the U.S. and Europe is heating up again while England prepares to reopen pubs this coming week as parts of the U.S. close bars as the pandemic flares up. We'll have the latest on new whiskies, say goodbye and thanks to a couple of retiring friends, and look at the way whisky barrels are stored on Behind the Label.

[youtube https://www.youtube.com/watch?v=Zq-0x6oZRFk&w=560&h=315] What can you say, sitting down with the Noe family is always a treat. Fred Noe, Master Distiller at Jim Beam, and Freddie Noe, 8th Generation Distiller, are about as genuine and real as it comes. This show takes a bunch of turns. We talk about the new Fred B. Noe Distillery where new projects and small batch blends will take place, Legent, Little Book, and... we ask Fred Noe if he’s ready to retire. You’ll love his response. Show Partners: You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about Weller. Tell us about the property. What are your plans for growth? What are the plans for the Fred B. Noe Distillery? How did you get interested in blended whiskies? What's the hardest part about blending? Fred, what was your past blending experience? What did you learn when creating Legent? How long was the creation process for Legent? Where did you disagree in the process? What kind of ideas do you have for the new distillery? Do you like focusing on consistency or innovating? Will Little Book always be a blended product? Did you always want to be part of the family business? Fred, are you ready to retire? Talk about the ham house. Any hobbies outside of bourbon? Support this Podcast on Patreon   0:00 So if we're going to do any innovation from was putting knob Creek on it, it needs to be in that knob Creek family you can't go off and have a run punch knob Creek. You know, who knows? 0:27 Welcome back everybody it's Episode 254 of bourbon pursuit. I'm one of your hosts Kenny, and let's talk about some new releases. We have touched down in Texas. Yes, our first release of pursuit series is now available in five different specs retailers across the entire state. Episode 26 is a 15 year old Tennessee bourbon, our tasting notes, our brown sugar churros with a chocolate caramel dipping sauce. It's got me thinking about dessert already. So listen up because there's only five stores carrying Episode 26 across Texas and it's only expected Retailers so you've got Dallas at 9500 North Central expressway in Fort Worth at 2750 South keulen Street, Austin, Texas 4970 West highway 920 San Antonio at 5219 does avala and Houston at 2410 Smith Street. Happy Hunting Texans with more pursuit series news Episode 24 and 25 are now available on seal box comm if you're looking to get your hands on another bourbon with a high h demon, Episode 24 is another 15 year old release that can be shipped nationwide. This one it's all chocolate milk. I know many of you are looking for something super unique and we also have a weeded bourbon from Finger Lakes distilling and which is our episode 25. Our last two barrels from Finger Lakes wet quick so we're excited to bring another one to you. So go to seal box comm search for pursuit or you can go to pursuit spirits calm and click the Buy Now button on Our website we also have some other single barrel picks coming in our 17 men to foolproof and to Buffalo Trace barrels will be landing very soon, so heads up to our Patreon community and pay attention to your emails when they start rolling in. And other release news Wild Turkey has announced that they are releasing a 17 year old bottled in bond under the Masters keep label. The Masters keep bottled and bond will be a limited release with approximately 14,400 bottles with a suggested retail price of $175. On the trade of new releases, the TTB has approved over 180,000 products over the last 12 months through April of 2020 which is about an increase of 5.1% over last year, around 8700 labels in beer there are around 42,000 products that were approved in the last 12 months. Wine 120,000 in spirits 17 point 4000 however, the one that has The biggest gainer is actually spirits because in beer, the last three months there was only 10 and a half thousand which is actually 21% less than last year. And wine there were there almost 30,000 over the last three months with is 22% less than last year, and then spirits by about 4.7 thousand over the last three months, which is an 11.3% increase over last year. Now let's talk about some industry news. Earlier this year the Indiana alcohol and tobacco commission denied total wine a liquor license in the state because it does not meet the state's residency minimum requirements. Under current state law, at least 60% of a company's common stock must be owned by people who have lived in Indiana for five years. In true total wine style. The retailer promptly filed lawsuit against the agency and bit based on the Supreme Court opinions on Granholm and total wine versus Tennessee. The district court's decision will grant to the retailer's preliminary injunction prohibiting state from enforcing its residency requirement. This is again one more Domino to fall where we will soon see more interstate commerce law start lifting. And for today's podcast, what can you say? sitting down with the nose, it's always a treat Fred and Freddy note are about as genuine and as real as it comes in the show. It's gonna take a bunch of turns. We talk about the Fred Dino distillery legend, little book blending. And we asked Fred No, catch this one. If he's ready to retire. I think you might be shocked at his answer, and we're not going to give it away. All right, so Joe from barrel bourbon wants you to know that it's gotten a whole lot easier to get their unique cat strength whiskies from around the world. Just visit barrel bourbon, calm today, and click the Buy Now button. Up next we got Fred minich with above the char, so continue to stay safe and enjoy the show. 4:52 I'm Fred Minnick. And this is above the char Oh, I opened my email with excitement when I saw that headline, new welder single barrel. Oh boy have we been waiting on this one? Have we known about it for so long and wanted to see that press release and see the price on and how it would be distributed and where? how we could get it. Oh, I couldn't wait to read about it. It was a few paragraphs long. And you know it said MSRP of 4999. Now, listen, I love weather. I love weather weather is probably I think the most successful product line and all of bourbon you got a special reserve allocated? Well our 107 antique allocated well a 12 year old allocated well our foolproof allocated, William LaRue Weller super allocated and every single one of those over the course of my career has had 90 points or higher from me and they're all typically quite delicious and those that aren't supremely delicious are better than Pretty much just about everything else in their category. So it's it's a great line of whiskey and Buffalo Trace does such an amazing job there whiskies so good. But the fact of the matter is, as soon as that gets into stores, that MSRP of 4999 will be shot all to hell by household retailers who want to mark it up for 100% by flippers who go in and buy a bottle and find somebody on the internet Who will pay two $300 for it. I know there's no easy way to do this. And I know Buffalo Trace really, really does hope that you you the bourbon fan can be that one person who gets it for 4999 and they think that this is the way to keep everybody engaged and hope that that price keeps them coming back for more. But we got to be realistic. These SRP s For whiskey, that's so great. So great. They're just they're just not. They're just not there. I would love to be able to pay $50 for this whiskey, I really would. But the fact of the matter is, I would be willing to pay far more. And I don't know this. I don't know this. And the reason why I say the reason to say I'd be willing to I'd love to buy it at that SRP. Don't get me wrong. But I wonder if if they raise the SRP, just enough to cartel the retailers from increasing it from 4999 to 100. Or if it was just enough to cut into the profit margins of a flipper. I wonder if that would stop some of it. Now, I don't know it's all based on consumer behavior. And right now we're all acting very differently. So maybe this is the one time because of the virus, maybe this is the one time we will actually see a suggested retail price of a Weller be just that on the shelf. And you know, if there's anything good come from a pandemic, which few and far between, maybe that's at least one positive we can take out of it. Now, not even that it's that positive, because still, we're in a friggin pandemic. And that sucks. But I do hope that you can find it on the shelf at your local retailer for 4999. And if you do find one of those, if there's two bottles there, grab both of them. Call me and I'll get the other one from you. And that's this week's above the char. Hey, I've got some great news. I'm so excited about this while the pandemic has taken away 100% of my live events, I mean, bourbon and beyond gone, all these private tastings I've had gone. I now have a way to book me for private tastings. Go to Fred MiniK Topeka dot live. That's Fred MiniK dot Topeka dot live and you You can book me for a private tasting. I've also got a regular Lecture Series setup, called bourbon revealed. The history myths and scams. So if you wanna learn about bourbon scams, go check it out. But that's this week's above the char Until next week, cheers. 9:21 Welcome back to episode of bourbon pursuit, the official podcast of bourbon. Kinney and Ryan headed down to Claremont, Kentucky today, sitting in an office that we've we've been familiar with before, we had an opportunity to sit with this master distiller one previous time on the podcast, but now we got him and his son on here, the next in line, hopefully to take over the throne. But, you know, this is also an opportunity that first time we've had one of these people on the guests or on on the podcast, but you've also had a history with one of our guests as well, too. 9:51 I guess you said yeah, we were. Well, we play football together basketball. went to the same high school. I'm a little older, he's probably more mature than I 10:01 wouldn't say 10:02 but yeah I was good sharing some funny stories about football and stuff so now I'm happy to see Friday It's been a while so I always forget out great the view as to when we come here like I mean when Do y'all ever just walk out you're like damn you know oh amazing but 10:19 sit on the front porch a lot. Yeah, I just want to get away from emails Squadron sit. Yeah, marinate. I see what's going on. Because when the sun shining and it's 10:27 nice. Yeah, so 10:29 super camera row, you'll see a lot of photos or just random sunsets or sunrises here just because you know, sometimes you come in and you just kind of takes your breath because like you say, sometimes you take it for granted even Oh, now you know being here every day. 10:42 Well, yeah, when I grew up here, you drive to 45 Volvo and you like, Don't even think twice about Bernheim forest or anything now I'm like looking at it's like it's this magical place. Go see the 10:51 giants. 10:55 So you've heard their voices now. So today on the show, we have Fred and Freddie no master distiller And the in training, if you will to be taken over there one day of Jim Beam. So fellas again, Fred, welcome back, Freddie. Glad to have you on back. Yeah. So yeah, I kind of want to talk about that view a little bit more too because I think it's something that is kind of wrong. You kind of put it the best way to kind of like takes your breath away a little bit. You know, you probably it's one of those things that it might be in your backyard. You only think about it, you know, even being in Louisville. everybody's like, Oh, we think a slugger museum and like, I've probably been there since I was to grade school. Almost like you just don't think about it when it's in your backyard. But it's it's awesome to finally like come up here and you said probably after that day, you just kind of go out there. Pour soft glass and kick it in the rock or something like that. 11:43 Absolutely. It's perfect spot and I want to set up my office up here. As I 11:48 hit that watering hole, you know, after hours. 11:51 I used to be in the basement with no windows where 11:54 maybe they figured they'd kept me in jail long enough. It was time to turn me loose. 11:58 Yes. Let you see the light When did when did that happen? One of the we're like we're because so anybody that's unfamiliar with the grounds, the visitor centers. 12:07 The caddy corner to this bigger White House that you see over here. Where was the when did the move happen? Well, in 2012, we opened the steel house, and our Chief Marketing Officer at the time, I thought that I should be closer to the visitors because he'd saw my interaction with people just walking around. And he said, we need to get your work closer to the folks that are coming out of season. Why don't we put your office in the beam house, which is kind of ironic. Baker beam, my cousin gave me a picture of me in the same room where I am where my office is, when I was two years old, sitting in my dad's lap with my mom. So it was kind of he said, You're coming home full circle, and I'll come right back to where I was when I was two years old. And actually my dad sits just about where that easy chair was Booker was sitting in and we have here real close and being Baker actually lived here. This house he was the last beam family member and we turned it into offices and conference room upstairs. So in 2012 mobs came from down below the hill to the top of the hill. So 13:11 my vote would have been the knob Creek house, you know, to like get away from everyone get a 13:16 nice view when they when they redid the house up there. Yeah, I saw be my office. I said we'll never find you. 13:24 You're on down. 13:25 That's the point. Yeah, 13:26 well, so I guess I don't really know about the knob Creek house. So where is the knob Creek couser. I'm assuming it's by knob Creek, but 13:32 no, actually, it's on the property here at Claremont. And it's kind of funny how we acquired it. We went into it. It was owned by the everbank family, which owned the Cadillac Dealer in Louisville back when Jim Beam was was still running the distillery and I guess they had signed a some kind of agreement that we could utilize that water source. There's a lake back there. Use that water source when we needed it for distillation purposes and somewhere that had gotten lost and so in the was it early 90s I think is like 92 or 93. We ended up buying this property to gain access to the water. And then through purchasing it we actually found out that we already had right of use of the water. So we didn't nearly need the property after all, but the knob Creek team put up some money to redo the house. The house was kind of falling down, because like I said, we were there for just the water. And now it's kind of turned into kind of a little getaway place. We've got up on the hillside on the other Hill, we're on one Hill. If you go back down to planting up on the other side, 14:33 on Airbnb 14:40 it was the White House on Yeah, they're on. They're on Airbnb. So it's a pretty cool place. It's got a nice Lake there in the back. It's up, as we say kind of up in the holler. So there's not much. Not much going on up there. Dad's kind of got a little funny story about some people that stayed it's kind of good. I want her to hear this. I want her to complaint, you know and the whole time as we let Customers are coming in to purchase barrels or you know just coming to visit the client to stay there it's a three bedroom house and there was a group from New York bar owners and went up and visited them and they got him settled in and live next morning and came to the office as How was it? I don't know man sir. is too dark and too quiet. I 15:22 guess if you come from man had like good like sound machines have their 15:26 sleep in New York they used to yeah horns and he has a discerns and then up there there's no streetlights Yeah, so I mean you know the dark when the sun goes down, it's dark. I said well, we could had a lot of fun with him. We just snuck up burned picked on the wind. It's funny say the banjo in the background or something. 15:46 Really get them scared, 15:47 right? Fair enough as it was it sounded like but 15:50 you know, I'll have to read the review on Airbnb. Great place Lake but to quiet. 15:56 Three and a half, three and a half star 16:00 So the other thing I want to talk about the property alone, I mean, the bourbon boom is still growing. You all are still building warehouses. I mean, I used to drive by here going to Bardstown quite a bit in the past year, and you would be able to see there was you could see the skeleton growing outside of the warehouse. That was you could just see going down towards Bardstown. What are you all seeing right now with the growth in regards of like, are you able to still acquire more property around you? Or is it just kind of like hey, we've just got to make use of what we have right now. 16:29 We're making use of what we have but we're always looking with burn arm fours burner neighbor we're kind of you know, there's no way we're gonna get put warehouses over there but we're looking for joining property we can find any for possible growth in the future 16:45 with promise there's no flat ground here. There really 16:47 isn't a lot of waiting to get young. 16:49 I saw Yeah, I saw the you know, they're knocking out some limestone up there. Does that for another warehouse sir. 16:56 That's actually where the Fred B no craft distillery is gonna go. That call the new distillery is going to be going there we're getting some dirt work moving. But you know his point of Burnham actually they bought some land behind us here as well. So we're kind of surrounded on on two sides by Burnham which I mean you know all their conservation work so it's great for us as for our watershed to be able to have such great neighbors but it does from time to time kinda with no I mean there's just no land really available around us it's all kind of you know, bought up or housing has kind of come around a little bit as well. But luckily we do have a little bit of space at Boston where we can continue to put some new warehouses so all is good for now it beam we'll see how it goes in the future because you know, land is a very valuable commodity if we need to keep expanding warehouses. 17:43 I know it's harder one of the things to actually plan out if somebody was in the land or like Okay, now we're making pay top dollars, right? 17:49 real bad, right? Yeah. 17:51 Oh, yeah. That's running here. We want it Yeah. 17:54 Nobody cared about this stuff. for 20 years now they want the this land. 17:58 Well, it is funny even you know, we talk About the price of land around here and we're like, oh man, but the people in California, New York, they're like, what you pay? You pay? What? For? What? Yeah. 18:08 13,000 an acre. It sounds 18:11 crazy. Yeah, that sounds it sounds too cheap. They're like, yeah, they pay that in a mortgage for one month or something like that was some of the places some, so it kind of talks about about the Fred Urbino distillery, like what's what's the grand plans for it? You know, what's the what's the idea for it? 18:26 Yeah, I guess I'll kind of start on that one. It was an idea that I had had, I guess really, as as I was working on little book, and really getting into kind of product development. I noticed that you know, with blending, there's so many different aspects that you can go into, and drive different flavor through bringing these different streams together. And so as I was actually sharing the first batch of little book, coincidentally at my grandmother's bereavement, actually, our CEO would come down and we just chat and you know, after it was over, and he says anything on your mind. I said, you know, I'd really like to have a small distillery where we could do some experimentation, whether it be through mash bill through operating parameters, different barrel lengths, things like that on a smaller on a smaller scale. And so I let him taste a little book as kind of a teaser there to say, Hey, you know, this is kind of some of the things we could maybe come up with. And so that's kind of how it got going. And it's kind of evolved over time as it's been probably about a four year process of us getting kind of locked into what a where we want it down there at the bottom of the hill now. And then kind of what what it was going to serve its purpose and so we're going to be pulling into Booker's and bakers production. And kind of basically anything that is in our small batch or super premium category will be made in this distillery once we get it up and going, but it's also going to serve as kind of a playground as he said a couple of times for myself and some of our r&d team to really get in there. And, and for me, it's a lot about Learning about our current whisky even, you know, having the opportunity to get in there and put, you know, new probes and things like that, as you expand distilleries, a lot of times your your app or experimentation kind of goes to the wayside. And it's more about production needs, 20:15 and that and consistency, and I think that 20:17 you're exactly right quality and consistency. And so being able to kind of step back, almost kind of start at a smaller scale and be inefficient on purpose to where we can 20:28 actually screw up. Yes, right. And your work, you know, 20:32 you know, and that's kind of how I pitched it as we kind of got into some of the meetings was Hey, you know, I could make some of these adjustments in the distillery today, but when you all get a phone call and see the amount of gallons that I've, you know, made an adjustment just to see what would happen, whether it'd be a good or a bad thing you know, 20:48 know that all right, this 20:48 one thing quite turn out right? We have to scrap it. What 20:51 exactly so given us a good opportunity to be able to explore a lot further as as we try to look to expand the American whiskey agree 21:00 that was actually just kind of answered my next question because I was about to ask like, Why couldn't you just experiment with something else at this? And then you just said it's basically because of the larger production. So if you want to change a different ratio of the corn to the rye or anything like that, then you're not everything. Oh, yeah, you're kind of stuck with it for the next x to the X amount of years. Right? 21:19 You're exactly right. I think a lot of it comes down to having that smaller batch size to be able to do some of those things, whether it's tweaking the grain, or even, you know, we have a lot of unique vessels in our distillation system. We utilize some of them, we take some of them offline for some of our products. But as you say, it is today's time if I want to do a just that, you know, for Booker's, we bypass a retention tank. If I wanted to bypass the retention take in something else, essentially, I haven't been making Booker's it's an experiment. And we're pretty tight on still time. As you know, bourbon is just can't make enough of it. So really, those experiments can can be counterproductive, even if it do you do. Hit on Something good, you know, because you're missing regular production to do these things. Yeah. 22:03 So Fred, what do you think about that? Are you like, I think it's not broke, don't screw it up. 22:08 What are you doing? Either you have to my dad, he was always tinkering with stuff. Yeah, over to Boston plant over there, you know, in the book or no plant. You know, it was funny watching him, you know, Chicago folks would come down, they always visited Claremont. This is where the conference rooms were, this is where the bottling was. So over there and he always kind of called them in Siberia. I can do whatever I want to do. And the people from the house of knowledge as he used to call it, they didn't know what I was doing so he could he could tweak things and do things like Freddie's talking, and they never knew so he could make something and ease it right in and try different things. And nobody you know, ever knew but now everything is so allocated and steel time is so tight because you know, in the 70s they shut the Boston plan down so you know, they didn't really need the Liquid as much as we do today. Every hour is money big time. We need whatever we're making there. Now Freddie can play and do some stuff and that's when he took the ball and ran with it. There's a lot of people been trying to get this craft distillery for several years. But when he brought it up to Matt Shattuck, our former CEO, Matt jumped on it immediately. Then he goes back to as I called it, the house of knowledge and said, we would like to do this and all of a sudden, all this interest became Okay, we're gonna do it. You know, 23:32 Freddie, where did you get the interest for blended whiskies? What was that? What draw drew you to that? 23:38 It's kind of crazy. I've thought about it probably 1000 over 1000 times with like, when I like it came to me. I don't remember talking about it. Now I don't need I was gonna say I was gonna ask you to blend in but 23:52 we won't talk to one 23:58 whatever. You can find it the Time, right? 24:01 No, you know, I guess in reality just through learning in the distillery, you know, I don't recall if it was even before I came to the distillery, but I know as I had an internship, right as I was probably about a year and a half before I was finishing up College, where I went around to each department in the distillery or in the facility, not just the distillery, they're bottling and everything shipping. And it was kind of during that time that the the idea came to me because you know, I had had a beat in my head we use corn, rye and malted barley for Jim Beam. So from a very young kid, I knew those three grains were what made the liquid of Jim Beam. But so as I got into distilling and learning, I just kind of took me to if you took corn, whiskey rye whiskey and malt whiskey, individually and then blended them to those mash bill percentages. My thoughts were at four years old, what it tastes like Jim Beam or what it tastes like something not even close to bourbon, even though you're utilizing the same grains and so we're That's where it kind of started thing. And so at the end of that internship went back to school. I just remember thinking about that and thinking, I'm not gonna ask anybody this question. So I don't feel like a dumb man. Because I didn't know you know, I mean, I was like, is this a stupid question? The hell? I wouldn't know. Right? So I got a chance later to do an internship with our r&d team. And really, really, it was about me getting in there and learning their processes and how they affect our our day to day business. And they kind of pitched to me to come up with a couple of prototype liquids while I was there. One of them I don't really like to talk about, but it's kind of funny. Let's Let's hear it. Okay. I will go on and bring it out. The best part about it listen to these things are things that just no lighter. Yeah, right. So I tell it from time to time, but not too much. But so they said we want you to before you go back to the plant, I want you to kind of act as an r&d product developer, and pitch to us two different prototype liquids. And they gave me a couple of rules. One of them could be a bourbon or a whiskey. And the other one could not be. So I couldn't just do to you know, I couldn't just go get a six year old and a nine year old and say, Oh, this is two new whiskies that aren't out on the market. And then one of them because I had been working with flavoring, you know, we at Pinnacle vodka was very popular at that time. So we were working on a lot of different flavors in that aspect. So a lot of my time was working with them as well learning what they do. So they had pitched it as one of them could be a bourbon, one of them couldn't. And one of them needed to have some type of flavoring to it. So I went to work on which also makes sense because even like the apple and everything like that they're very popular absolute drinks out there for a lot of the consumers. Absolutely. So I, you know, me being me, I guess I wanted to knock out both of those rules on one so I could focus on the other and do exactly what I wanted. 26:50 Fred is this is this, just another shortcut that he's just taken? Is that what this is I get to go 26:58 back a long road versus Short road he's gonna take it which is that's good. It was much like his grandfather. I see a lot of booger in Freddy. It's a It's amazing. So you know, as a kid I liked Hawaiian Punch juicy red juice. Oh, I think everybody loved 27:12 it. Yeah. 27:14 But so i thought you know, we go to the beach every year for vacation, I thought if I could develop a liquid that I could just sip on the rocks or even if you just put it in a cooler and chilled it and just drink it neat. You know, I like fruity cocktails on the beach from time to time. It's nice and nice and warm out. So I thought I'm going to create this. I called it rum punch and it was going to be juicy red juice flavored 27:37 romaine. I thought you're gonna say push up. 27:40 Close, but not quite. It's a Howard's down drink. Yeah. So I went to work on that. And dad was there. This is where it was interesting. So as I'm getting ready, do my presentation. They're like, Oh, we invited your dad and I think even the plant manager to come see your presentation because I was presenting the sounds like great. Not only did I work on Something with flavors and kind of rum. They invited my dad to taste the same thing. But so that one that one wasn't very good. It didn't taste anything like Hawaiian Punch juicy red juice. And I wouldn't I don't know that anybody's even sipped I've still got the sample bottle at home. I don't know if anybody's even tried it since I 28:19 since I made it. What did it turn out to be like? What did it actually taste like? 28:22 It didn't taste it kind of tastes like fruit punch a little bit. Just a boozy fruit. It was kind of a boozy fruit punch 28:32 wasn't before your time like now the ready to drink category is booming right now so maybe it's just a few years too early 28:38 to revisit exactly one of our marketing guys gives me some some shit I guess he'll say you know because he talks about a little bit he's like your next products going to be that that room punch I promise you we're gonna make sure that's the next probably you and i t shirt. Don't give him any more. I got plenty on his own. But so that's kind of I thought, you know, got that one out of the way. I will Walking around up there to the lab and I seen some samples of four year old corn whiskey. Obviously we had four year old rye whiskey. And that's kind of where that thought really sparked in my head was I'm gonna try this blend that I have been thinking about, that hadn't really talked to anybody about. And so that's kind of how it started. I created what I call it was Jim being blended. And it was a four year old corn whiskey blended with a four year old rye whiskey and a four year old malt whiskey blended back to the percentage, the Jim Beam Asheville. It wasn't very good either. It was very corn forward, you know, it's organic, right? In theory that Yeah, early and today I was excited. And, you know, to be dabbling in blending. I already had a good idea, you know, with the mash bill percentages, that I was going to do the certain percentages. So it was a little bit simpler than that. And then some of my blending has become as I've worked on little book, but it really opened my eyes because that one wasn't that great. But I tweaked it a little bit as I was in the lecture. Just to see if there was any differences as you change and that's really what sparked my interest in blending was getting in there and, and traveling something that I had kind of had in my head and was really honestly a little worried to share it because I thought it might be a stupid question, you know, but I kind of come to learn that there's there's not a lot of stupid questions sometimes. The most simple question can lead you to some great things. What's her 30:21 what's kinda like the hardest part about blending that you've really found out? Like, is it just trying something you're like, it's gonna work I'll get a bunch of wasted product like what's what's the hardest part you figured out about blending so far? 30:31 I guess the for me the hardest part is, or I guess the most challenging would be, you know, if you've got four liquids and you put them at 25% each, by doubling up on one or you know, doubling a little bit, not doubling but adding a little bit more say 10% more of another and dropping percentages. It's not as apples to apples as the flavor being closer to the original one stream. As those liquids kind of mingled together. They really take on different For an identity, and I think that's where I thought blending, you know, if if I like this at 20%, if I add 23%, and I'm looking to get a, say a longer finish, and I know the other two liquids I'm using or three liquids I'm using have a shorter finish. You know, sometimes you think by adding more of the one that is giving the attributes, you think it actually throws the whole blend out of balance, and has negative aspects of it. The one good thing is you get to taste a lot of samples. And when you're blending, as I say, with with straight whiskies or straight spirits that that are phenomenal on their own, it's, it's kind of hard to say that it's a bad blend, it's just maybe not the exact direction you want to go. So I get a taste a lot of good samples. But I think the challenging part is, when you have an idea or you're trying to hit on something, whether it be like I said, a longer finish or maybe a little more aroma on the nose. Getting to those places from where you are is a lot more challenging than just maybe adding a couple more drops of this or that and 31:58 go ahead I was gonna say After you come up with the kind of your blend and it's like nail, you're like this is awesome in the tube. But then like, does that always translate to a bigger batch you know, Are there times when they get bigger like this did not turn out like they always tell us every barrel is a little bit different 32:13 it is you know, and I think we do a really good job after I've gotten to a prototype in my my test tube there, we'll go out and get some more samples of different barrels from the same lots that I'll be utilizing for a little book or whatever we're working on, just to make sure that because when we're doing a small blend, you could go get one barrel of each liquid, and you could blend for months because you know, it's just one barrel. So a lot of liquids there and you're only blending in a lot of times, maybe 3753 or 750 ml sizes, so there's a lot of whiskey. So going back and then picking different barrels from that same area or same date that it was distilled, just to make sure it's hitting those profiles. So before I finalize, we make sure that the liquids are going to be variable Similar. And then of course, at the end, if when we're dumping for bottling knock on wood, it hasn't happened yet. But for the first three little books, each of them was was very similar and aligned with the profile that I was looking for. But we'll see how that continues to go because we do keep reserved barrels just think I never tried to use every single barrel because if you want to make a little tweak, and you've already dumped every barrel, you're kind of kind of pigeon holed there. So hopefully, like I said, knock on wood that our process continues to go as it does. But as you said it every barrel is a little bit different No matter if they're side by Saturday and totally different warehouses. So it's, it's that's kind of where the art comes into it a lot, for sure. And so Fred, part of this is, you know, what was your kind of like past blending experience? I mean, is it if you try to recreate something that Freddie's doing here, have you been focused on like, production operation and stuff like that, rather than sitting here and saying, like, okay, let's start blending a lot of different products to see if we can make something new. Well, we you know, we mingled a lot is funny. We don't blend we mingle when Freddie got into the blending has no that was always a curse word in bourbon. Yes. You know until a little book, you know, he really crawls the path that got people thinking about blending in bourbon because, you know, when you say blended in this state, you start thinking about great neutral spirits and colors and flavors, which that's not bourbon. But when we had the Suntory acquisition, I was tasked and it was actually after Freddie had done his first version of little book to work with Cindy the chief Blender from Suntory to bring east and west together. So we actually blended and created the product Legion, which it was essentially was doing the same thing dad did, we're finishing bourbon in secondary barrels and then taking those fluids and putting them together. So that's where we kind of dip my toes in, in the blending but we were tasked For the from the CEO of Suntory. And that's what they wanted us to do to bring the two cultures together. And it was a learning experience for me. First we had to learn to be able to understand each other are 35:15 very, very different. You have a translator between you too, 35:18 like no, we used to, I guess our eyes when we tasted, you can look at each other's eyes and tell he speaks much better English than I do Japanese. 35:29 So mostly it was Cindy trying to figure out what I was saying. And then sometimes when we get on conference calls, I didn't have a clue what it was okay, whatever you say Sanjay and he was sent samples, and we would get together whenever he was here in the States. or whenever I was in Japan, we would sit and just taste, taste, taste, taste, taste, and it was a it was a learning experience for me, but I kind of saw what Freddie did with his little book because the variant just a little bit more of this and a little bit less than that. It can change it dramatically. Also, the mingling in the tank, just because it tastes like this today, it doesn't mean it's gonna taste like that tomorrow because we did sign with Legion we would taste and then the next day we taste it was wait a minute didn't taste the same. So the mingling together after you blended the fluids, so we've got tanks that we built specially for this product down here and it's got a slow row agitation in it. So that mix it up and we don't just mix it, blend it and bottle it we make sure it sits in this tank in the tank never goes dry. Some of the techniques that Cinzia uses in Japan, which over here for four, we fill the tank with liquid, we ran it dry and then we came back and did it again. We never left heels as we called it in there and dumped it on top of them. 36:52 I mean is that the same thing as considering like the selection method, but usually people call it 36:57 in regards to that maybe a little bit but we don't let it go. Lately driving a little bit left and he's dumping on top, so it's as all new and we had to train our operators here at the plant because they weren't used to that kind of technique on production. So it was a learning curve for all of us here in Kentucky and I know it was a learning curve for Cinzia in Japan because he'd never played with Bourbons before, he was amazed the temperature here and the finishing, how quick bourbon will take on the flavor from say, red wine barrel, or Sherry cask. You know, he was thinking maybe two summers after one, we'd already picked up flavors that he was ready for. So kinda. It was like, a big learning curve just like Freddie's learning with he is, we learned a lot for this Legion. And so it's been it's been fun to watch and to get involved even late in my career to get to do a little blending and play with it. And it makes me appreciate more what Fred has been doing, because I understand it's not just dumping things together. A graduated cylinder and saying, well, I want to 20% of the 30% of that. In loans, your numbers add up to 100. And you're good, not. That's not how it works, you know, it's trial and error. And then what strength Do you bottle at? I mean, there's a lot of variables that you can change a lot by just a little bit of water maybe or your finishing times. It was a, it was a great, 38:24 great experience for me. I just realized, I've been saying it wrong the whole entire time. I always said legend, right. So Legion now now and I believe I'm starting to say, I don't 38:32 know if that's a 38:34 word or not. 38:36 It's coming from the Gospel of you right now. So that's what I'm gonna talk about the 38:40 gospel of Fred. 38:43 I sent you down some dark paths. 38:48 So gonna also talk about the time commitment that went into it, because I mean, you just said that there were times when either you know he was coming here. You're going to Japan your mailing and shipping samples back and forth. Like what was the I'm assuming it was a at least had been over a year or two ago. Somebody said, Hey, we're gonna go ahead and do this. But how long did it really take to actually start from concept to finalization? There are more craft distilleries popping up around the country now more than ever before. So how do you find the best stories and the best flavors? Well, rack house whiskey club is a whiskey of the Month Club, and they're on a mission to uncover the best flavors and stories that craft distilleries across the US have to offer rack houses box shipped out every two months to 39 states across the US and rack houses April box there featuring a distillery that mixes Seattle craft, Texas heritage and Scottish know how rack house whiskey club is shipping out to whiskies from two bar spirits located near downtown Seattle, including their straight bourbon, go to a rack house whiskey club calm to check it out and try some for yourself. Use code pursuit for $25 off your first box. Transcribed by https://otter.ai

Imagine a world without bourbon or rye whiskey. As terrifying as that scenario sounds, not that long ago, America was heading in that very direction. Only a trickle of rye was being made each year and bourbon brands were struggling to stay relevant and were precipitously losing market share. But just in the nick of time, American whiskey distillers were miraculously able to stage a successful comeback. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum, talk about how American whiskey brands lost their way and how they were then able to reverse their fortunes. They are joined by Fred Noe, Jim Beam’s great grandson and the Beam family’s seventh-generation distiller, to talk about his legendary father Booker Noe and his groundbreaking Small Batch Bourbon Collection. Fred also shares how his father got the idea for these pioneering American whiskies and how long he thinks this bourbon boom will last. So pour yourself a few fingers of your favorite American whiskey and listen to this episode of Life Behind Bars. Cheers! Life Behind Bars features Half Full’s editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 Tales of the Cocktail Spirited Award for the world’s best drinks podcast. Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Dagen till ära är Med eller utan is nominerade i Bartenders Choice Awards och då har vi något att fira! Vi väljer att slå på den stora trumman och träffa den coolaste jänkarn som fick sin hostmedicin utblandad med bourbon som liten, rättare sagt Fred Noe. Fred Noe är den sjunde generationens master distiller hos Jim Beam och du finner även hans ansikte på själva flaskan. Med sina år på nacken har han mycket intressant att tala om. Han är personen som fick se bourbon drickas på sitt egna stökiga sätt av cowboys och som inte förstår sig på varför man väljer vodka i sin Bloody Mary, när det finns bourbon på kartan. Tack för att ni lyssnar. Med Jonatan Östblom Smedje Klipp : Erik "Wenkan" Wennerqvist Grafik : Erik Lindahl

What happens when you get master distillers from two largest rivaling brands together? Actually, some pretty good jokes. Fred Noe, Master Distiller at Jim Beam, and Jeff Arnett, Master Distiller at Jack Daniel’s, take the stage at Bourbon and Beyond to field questions asked by Fred Minnick. They talk about BBQ, celebrities, mash bills, the Lincoln County Process, and if Jack Daniels is actually a bourbon. Bourbon and Beyond 2019 will take place September 20th through the 22nd so if you want to be there in person to hear sessions like today’s podcast, go get yours at BourbonandBeyond.com. Show Partners: The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at business.louisville.edu/onlinespirits.  In 2013, Joe Beatrice launched Barrell Craft Spirits without a distillery or defied conventional wisdom. To this day, his team sources and blends exceptional barrels from established producers and bottles at cask strength. Learn more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Receive $25 off your first order at RackHouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about drinking in moderation. What kind of music have your brands been part of? What is your BBQ connection? What is the history of your distillery? What is your mash bill? What is your proof point off the still? What do you think of the Lincoln County process? How do you train your tour guides? Tell us about Gentleman Jack. Tell us about Jim Beam. Is Jack Daniels a bourbon? Do you ever feel competitive against each other? What does your average day look like? What was it like to hang out with Mila Kunis? What celebrities are connected to Jack Daniels? How often do you introduce new products? 0:00 Hey everybody. If you have a bachelor's degree and live anywhere in the United States, there's now a way for you to take your bourbon education to the next level. The distilled spirits business certificate from the University of Louisville is an online program that can be completed in as little as 15 weeks and will prepare you for the business side of the spirits industry. It's offered by the AA CSP accredited college of business. And this certificate was developed in partnership with industry experts to be one of a kind and it's going to prepare you for your next adventure. Learn more about this online program at business.louisville.edu/online 0:36 spirits Why is that? Why your barbecue sauce the Jim Beam barbecue sauce tastes so good. America's Got Jim Beam in it that's why 0:47 you made for it. And have you had the jab he had the jack daniels barbecue sauce. I'm sure they do. Um, no. I mean, if you had a VDD like Tyson Yeah. 1:00 add Whiskey and anything it's good for 1:16 everybody welcome back. This is Episode 214 of bourbon pursuit. I'm one of your host Kenny and buckle in strap up whatever it is because we've got a lot of news to roll through. Kentucky al has announced the release of batch number three rye this Kentucky out Kentucky straight rye whiskey carries a 10 year age statement and will be bottled at 114 proof in the press release Dixon dead man who's been on the show previously and episodes 27 and 160 has assumed the title of Kentucky Al's master blender, but he commented, there is a lot of older juice and right number three, but it's the 10 year old stocks that really give it that richer, thicker, syrupy mouthful and bring the blend forward. And as you know by listening to this 2:00 That the youngest whiskey in a blend is the one has to be shown in the label. So this will be making its way out to major markets across the US this month with a suggested retail price of wait for it $199 and 99 cents. Last week I had the opportunity of joining the fine folks over a liquor barn here in Louisville to select the very first of not just any barrels, but the very first barrels from a newly launched single barrel program. From bullet bourbon. We had the opportunity to tour the grounds and do some blending for fun. And during that blending process. There was one that just blew me away. I picked it up and I just knows that and I couldn't set it down. I just kept smelling this bourbon and I kept tasting and I told the master Blender whatever is going on here with sample number six. Just give me this single barrel and call it a day. Come to find out. They gave us samples of 20 plus year stencil well a stock that they had sitting around to just have some fun with blending. But you better believe I took no part in 3:00 lending that in savored every last drop. It was a tease, but a special treat nonetheless to have that experience with those folks there. Then we headed down to the barrel tasting room where we had different barrels and different bottles with different mash bills and different strains to come away with a total of three different barrels. And these will be available at liquor barn locations across the state of Kentucky in a few months, and I'll be sure to let you know when they do drop. Last week we had the opportunity to head over to Bardstown, Kentucky, where we were in a very unique opportunity to select two barrels of Elijah Craig from six that were rolled out. For anyone that has been on a quick pic before you know that three is usually the standard. We are fortunate that the heaven Hill team pulled some strings and got us a six barrel lot. We came away with an 11 and a 12 year old bourbon and both were just killer at barrel proof. But we also proved it down to us bottling proof of 94 just to make sure it's still held up and of course it did look forward to these going on sale to our 4:00 Patreon community in the upcoming few months, and a special shout out to keg and bottle in Southern California for making this all happen. Find out more about our barrel pics and what we have going on@patreon.com slash bourbon pursuit and you can find out more and get bourbon delivered to your door from keg and bottle go to keg the letter in bottle.com. And speaking of barrel pics, we had one go on sale this week, our riff you like a hurricane from new roof is going to be available to purchase to our Patreon community. Now you've heard it on the podcast already but we will be in Frankfurt at bourbon on the banks next week, August 24. Go get your tickets. We hope to see you there because we're going to have our own booth will be talking about bourbon pursuit. However, we will also be sampling our pursuit series for all those who haven't gotten the memo yet. And speaking of pursuit series, it's now official. We will be bottling our first Kentucky bourbon next month that will go on sale sometime in the October timeframe. And we're ecstatic to be the first time 5:00 let you know that we have partnered with Will it distillery to bring this experience to you? I know it's still surreal to even hear myself say that we're partnering with Will it and we purchased two barrels of their high rye bourbon recipe that will be bottled as pursuit series. Cats drink non chill filtered the works, you know how it is in this high recipe. It's not even available to liquor stores or distributors that are selecting their own bullet family private state pics right now. So we feel super excited and super lucky to be able to bring this as a one off offering of what we're able to do. And we selected not just one but two of these barrels two months ago and they just landed our bottling facility this week. We're going to be the first independent bottle of Willett distillate and who knows how many years and we've got more news to announce with this but we're gonna have to make you wait just a little bit longer until we cross our T's and dot our I's. Now today's podcast it was recorded last year at bourbon and beyond in 2018. 6:00 Since we were there, sort of in a passive capacity, we had one session, but we didn't have the ability to kind of record. We got this after the fact and that means we don't have any video. So if you're watching this on YouTube or Facebook, I'm sorry. It's like we're going back one and a half years before we started doing video. But if you're on the road or you're running or you're just listening to audio as usual, then just continue as normal. But as you know, verb and beyond is just around the corner. It's taking place next month in Louisville, Kentucky from September 20 through the 22nd. The festival has expanded from two to three days and you will get the chance to see a lot of familiar faces there. Ryan and I will both be moderating panels. And you've also got the entire roundtable making a presence. Jordan from breaking bourbon, Brian from sipping corn and Blake from bourbon are all leading their own panels and workshops. Of course, you're gonna have Fred Minnick there too. It's an opportunity to drink some bourbon, listen to some bands, go listen to a bourbon workshop or seminar then go back out there and rock out was the headliners. 7:00 This is covered in a single ticket price. So if you want to be there in person to hear sessions like today's podcast, go get yours now at bourbon and beyond.com. We'll see you in Louisville. Also, let's toast a bourbon to the weather gods and hope for no rain and clear skies this year. Now, let's see what Joe from barrel bourbon has for us today. And then you've got Fred Minnick with above the char. 7:25 Hey everyone, Joe here again. In 2013. I launched barrell craft spirits without a distillery and defied conventional wisdom. To this day, my team and I sourcing blend exceptional barrels from established producers and bottle a cast strength. You can find it on the shelves at your nearest retail store. 7:41 I'm Fred making this is above the charm. This past week in the Philippines, a lawmaker put forth a bill to ban the sale serving and consumption of alcohol and alcohol beverages and streets, pathways, plazas, alleys, sidewalks, parks and parking areas. They're building 8:00 leaf is is that this will be a proactive response in the growing problems of alcoholism in the Philippine. And this is a quote directly from a doctor, their alcoholism and violence have clearly become key public health issues that require urgent attention. Hence, it is imperative for the country to initiate a national policy to curb alcohol consumption in public places in quote. So here's the thing Philippines, this has been done before. And it didn't work, prohibition in the United States basically open the world to the mafia. And it also showed that it didn't really curb drinking at all. What it did do was it increased the sale of bad liquor, and people would die from drinking the equivalent of ethanol or gasohol. And today when we see areas where there are dry counties, you have moonshiners, so people will find a way to drink 9:00 And I'll also say this, that the efforts to ban alcohol or alcohol advertising, they're growing. And they're growing because we have never really been able to figure out as a society, how to drink responsibly. So, when you're getting your fellas together your girlfriends together, think about this for a moment, you could be an example used of drinking responsibly. What does that mean? Well, Google drinking in moderation, you definitely don't want to get behind the wheel. To me, a big part of drinking in moderation comes down to the taste. I like to sip and savor and analyze every single molecule that's hitting my palate. And that's been a big reason why I've been able to develop my palate using mindfulness techniques. I also believe that there's a project out there called the mocktail project that would be great to include in your parties that would help push the drinking in moderation and someone sober, doesn't want to have a drink. They can have a 10:00 mocktail that's basically a folk cocktail. That's just as tasty as the cocktail would. And of course, the culture. We live in a society that does not want to educate young people why they cannot drink until they're 21. I have a five year old and he can tell you exactly why he is not able to consume the same bourbon that his father and mother do. Now, I'm not saying that parenting is easy, but I do think it's important that we educate our children that alcohol is not the devil. It is not some evil thing that demons cast upon you and the only way to not be caught up in its evil spell is to avoid it. And all honesty, if we just teach our children that drinking is bad for your body until you reach a certain age and your body is able to handle it. To me that is a more appropriate and honest and truthful way to bring someone up in this world. But 11:00 It's just easier to band stuff. Just ask the Philippines. And that's this week's above the char. Hey, if you have an idea for above the char hit me up on Twitter or Instagram at Fred Minnick, that's at Fred Minnick until next week. Cheers 11:18 gentlemen please take your seats to my left here is Jeff our debt master distiller for jack daniels. 11:28 And to my other left, Fred noe master distiller for Jim Beam. 11:37 Gentlemen, it is such a privilege and honor to MC what is an absolutely historic seminar, jack and Jim, what's the difference? The two world best selling American whiskeys. This is awesome. Now, both of you all have had a lot 12:00 of musical connections. Tell us let's see what the difference is starting there. From the music perspective. What kind of music has Jim been been a part of? Well, I guess the first one was my dad met Hank Williams Jr. So it got a little name that's a little name drop right there. And you know we've played with McGovern Gentry for a long time country. And then we're trying to ease into the rock a little bit with Nickelback. And in our latest buddy was a kid rock. So we've, we've kind of hit different john years of music so you like people who like to drink? mostly people like to drink Jim Beam. All right. 12:46 All right, Jeff. Now, I think there's a musician that's pretty well connected the jack daniels. What's the history there? Well, if you go back in our history, it goes all the way to our founder who was pretty world traveled considering he was born. 13:00 In a small town in Lynchburg, Tennessee, so he purchased some instruments he created a group called the silver cornet band had them play on the square in Lynchburg because he learned that music and whiskey and kind of go together. They're both very social. So he's kind of solved the connection. So it began very early for us, but I think the game changer and jack daniels history was back in the 1950s when Frank Sinatra first held up jack daniels on stage, he called it the nectar of the gods. Our sales doubled from 1955 to 1956. But he was a lifelong jack daniels drinker. It was after that as you started to see jack daniels not just don't rock stages and music stages, but also in a lot of movies. But Frank was loyal to death. He literally was buried with a bottle of jack daniels in his casket. So we were honored to come out with a whiskey that that honored his love of the brand a few years ago. Now there's also some photos of like Jimmy Page, drinking. jack daniels backstage, the Rolling Stones. 14:00 Lemmy from Motorhead slash from Guns and Roses. These are people that are pretty iconic, you know in the rock world. And definitely love jack daniels and we have we're very fortunate we've got a lot of people in music who love jack daniels. And once we find that out, we don't feel like they should have to buy jack daniels t shirt, so I write a lot of letters and send out a lot of T shirts to people to thank them for their love. Now, Fred, jack daniels used to employ a guy who made sure that Frank Sinatra always had jack daniels. Has Jim Beam ever done anything like that? What do you mean my chili Goblin like? So there was a gentleman from our buddies right? Frank Sinatra. Never he always had a case of jack daniels nearby. So they employed someone who basically from what I understand, just basically drove around with him made sure he was always with jack daniels are we when people are on tour, whatever market they're in, our sales force shows up and breezes them pretty well. So your 15:01 I haven't heard any of them complain about not getting plenty of Jim Beam. Alright, so that's, that's just a little touch on the music about what's the difference between YouTube. You're also both really big into barbecue. really big into barbecue. Now Jeff, I was a judge with you last year at the big jack daniels BBQ. Tell us about your big barbecue connection is jack daniels. Yes, we the fourth Saturday in October. in Lynchburg. We sponsor what we consider to be the Super Bowl of barbecue. It comes very late in the season for the Kansas City barbecue society circuit. But it's the top 80 teams typically 20 of those have come from outside the US. So they're representing countries like Switzerland, Estonia, Canada, Australia, England, but usually it's about 50 or 60 of the best us teams who show up there to win the jack daniels international Invitational barbecue is a great time. I know and I have served as a judge on 16:00 The shade tree only where I judged the major meat categories, but I could hardly walk. When I got up on the table that day. I did not pace myself very well, but 42 samples in about three hours and you better know what you're doing. So I know we've got some judges out here in the audience today who were looking on who can attest to that. 16:18 Now, Fred, you are a great barbecue pit man. You're also a great ham maker. You've got a personal connection to barbecue and why is that? Why your barbecue sauce? The Jim Beam barbecue sauce tastes so good. Because God ZM Amen. And that's why 16:40 you made for it. And have you had the jab. He had the jack daniels barbecue sauce. I'm sure they do know I mean, if you had ever 16:49 seen it, do you like their Tyson? 16:53 whiskey and anything? It's good Jeffrey, what's wrong with you? 16:58 Does anyone 16:59 know 17:00 Go customer for was over. Yeah, well, I had a plus or minus, you know, I should have said we should have a cuss word counter out there with you. You know, are you sorry, I'm a potty mouth. We can trust Jeff to be a gentleman but Fred boy, he can get go. I'm not a scholar, so don't even go there. 17:18 Now both come from very historic distilleries. Very, very historic. Tell us about how jack Daniel got started. Well, for those who don't know jack daniels life story. He was orphaned at a very young age, so he found himself without either his biological parents when he was a young teenager. 17:38 He was one of 13 children born to his father, one of 10 born to his mother, but he ended up moving away to work for his room and board on a neighbor's farm. That neighbor was a Lutheran minister and a farmer. More importantly, he owned the general store that still stands on the square in Lynchburg today, and of course back in the 1850s and 60s, small town general stores had to serve a lot of functions. 18:00 And that community had to be a small scale department store had to swear you picked up telegrams, but also would be the pharmacy of the community. So jack started out making medicinal whiskey for a Lutheran minister that was sold to the townspeople of Lynchburg at the general store. So from very, very modest beginnings, he was out there for at least a decade perfecting the craft and ultimately bought the distilling equipment and moved it to where we are today and that happened in the 1870s. So you know, in jack daniels history, other than prohibition every drop of jack daniels has been made from a cave spring in Lynchburg, Tennessee. It's one of the things I think that makes us really special. It's one of the reasons why we're is I think, consistent as we are. It's a great water source and and the townspeople of Lynchburg have made it their passion to carry on the mission of jack daniels in his absence since he he passed in 1911. And since since we've been able to become the number one selling American whiskey today. So Fred, you guys also 19:00 Have a lot of your connection to your family's history is also connected to the water. Tell us about that. Yeah, our, I guess my great great great, great grandfather Jacob been migrated into Kentucky a little place called harden Creek. And they were given away land to get people to come this way from the northeast. That's how bad things were back then they were given land away, just to come in here and grow corn. Yeah. And what is now the Commonwealth of Kentucky. Jacob came down, got his parcel of land. He was a Miller of grain. Then he found out making whiskey was a good way to preserve preserve the grain. In fact, come to find out is whiskey making skills were better and more profitable than the milling of grain. So our family started making whiskey. Oh jacobin. And then as time went on, and railroad came through, his son moved it to Bardstown. Then prohibition came along shut off 20:00 is down 20:02 and along with a lot of other folks here in Kentucky, and after prohibition, Jim Beam started the old Murphy barber distillery backup spot right down here in Clermont, where he had been milling are grinding stone, limestone rock, there was a big spring there and a distillery. And so that's where we got moved from Harding Creek to Bardstown to Claremont, where we are today, and eight generations later, we're still there. So we're looking at both water sources. They're both limestone filter, they both very come from really strong natural areas of limestone, filtered x, you know, great access to the water. So we have a lot of similarities here. You know, from a cultural perspective, they're both very involved with music. They're both very involved in barbecuing, you've got some cool barbecue competitions as well. You both got barbecue sauces, and there's a lot of connections there. And then the water is pretty much 21:00 The same. Now let's talk about the recipes a little bit. Now, Jeff, I love you. You'll tell me exactly what your recipe is your mash bill, Fred, what's the Jim Beam? mash bill? How many years you've been trying to get that out of me for it. 21:14 I figured this would be the moment you would open up and share it. Not when I put me in that coffin, they might give it to you. I'm not going to give it to you because I know you want it so damn bad. It's true. It is I do want to bend the thing is Fred. If I gave you numbers, they ended up to 100 would you know if I was telling the truth? 21:34 I would make you put your hand on my book and swear it's the truth. So it's the book of bourbon. It would have to be the truth. wouldn't have to be shit. 21:46 fishes out for you. It has been a long time. It has been a long time. So let's just say that jack daniels is very sharing with their recipes. With now they share it and you guys been very protective of it for me for years. 22:00 But we can say that you're at least 75% corn. 22:06 You're more than 51% corn. Now we're more bitty 1% or then 51% corn. I'm not giving anything. Okay, because pretty soon as at how much raw, oh, you'll be able to figure it out but give you with this with the gentleman from Tennessee tell us from the mash mill recipe for jack daniels. I will you know, with the exception of the raw whiskey that we've just introduced, that's a 70% raw 18% corn and 12% malted barley pretty much everything that you've ever had from jack daniels shares what we call the old number seven rest, right? It's 80% corn is 12% malted barley and 8%. Raw. And I know Fred doesn't want to talk about it. But I would just say in general, jack daniels is about a half to a third of the typical raw content of a Kentucky bourbon. So when you start to contrast and maybe some of the differences, obviously whiskey and Kentucky bourbon that it begins at the grain, there was a deliberate choice to maybe go a little bit less on this 23:00 Ice that would be associated with Ryan going a little bit higher and corn and make it a little bit sweeter. So jack tends to push out into that sweet range a little bit. I think it's fair to say, I think I know your grain bill, but I won't tell anybody 23:12 with a brother, Jeff, you can say it here. No one's listening. No one's watching right now. They used to talk about it. 23:20 Actually, Chuck Cowdery had a good story about your dad and the issue of bourbon plus over there, you gotta go check that out. But sorry, so are our mash bills. The recipes are pretty close, you know, so they're pretty close to being the same them. And then let's look at the distillation perspective. You guys are both using column stills both using column stills. What are you coming off the still at what's your what's your proof point office Still, we we actually all of our stills are made out of copper. So there are columns still each is equipped with a blur, so it'll be a single pass but a double distillation process. We target 140 points. 24:00 roof and with the still design that we have, we can maintain that plus or minus one proof point. So we have a really tight range around our target. So 131 to 139 would be the range 140 is the target. What is your office still proof? Jim Beam? Yeah, that's where we'll change our taste is with distillation strength. But we go off the first distillation 125 second distillation 135. OK, so again, both very similar in distillation technique. And now med one med 132 to 140. And by law, they cannot go any higher than 160 proof. So that's actually telling you right there that they are deliberately going lower, so you can get some more of the characteristic from the grain in there. So they're both doing very unique things. And now 24:57 we get to that point where we start saying 25:00 A difference. Now, Fred, you you guys go and get Maple charcoal and filter your whiskey right before it right? No, wait, no, that's not Jim Beam. That's jack daniels. 25:13 Did you do any damn research before you? 25:20 Sometimes I apologize for my buddy here, you know, what do you think of the Lincoln County process? I mean, yeah, it's tradition. That's what I do. It's good. That's what makes them special. Well, do you like it? I enjoy what they do what they make. 25:38 So tell us about the Lincoln County process. And by the way, I didn't know I was trying to set 25:43 it up there a little bit. You know, even though Today we're in the second smallest county in the state of Tennessee, both by population and geography. You'll hear this charcoal Melling process often referred to as the Lincoln County process. So we're in Moore County, but don't get confused back in the 1860s lunch. 26:00 was in a larger county called Lincoln County. More county wasn't formed until the 1870s. But this was a regional variant of bourbon. It was just something that that popped up among local distillers and back in Jack's day, even though we're the only one you'll find there today. Back in Jack's day, there were dozens of different distilleries littered throughout the hills around Lynchburg taking advantage of the limestone water that we have in abundance there. But they began to charcoal filter 26:29 right after they would distill the whiskey and before they would put it in a barrel they would filter it through hard sugar maple charcoal became the variety of wood that was most preferred. People have asked me before the jack us any other different types of wood other than hard sugar maple and I wish I could answer that question. I think if he were here today, that's probably one of my top questions that I would have is what all did you experiment with before you settled there, but I will tell you this about hard sugar maple it's an indigenous word. It's all throughout the hills around Lynchburg. So it's it's a 27:00 easy to find, even after 150 years that we've been out cutting it and burning it for charcoal. The key advantage that I see from it is that it's a very low ash wood. And we're going Of course, we're going to take our whiskey through that. So we don't want a lot of ash coming out of the charcoal getting into the whiskey and going into the barrel. Today with modern technology, we could process that away if we needed to. But what I noticed is that there's really not much in the way of ash that comes off of it. So oak actually has quite a bit of ash. Maple does not so jack was not just known to use hard sugar maple in the charcoal mellowing process, but he felt that it was very important to change it frequently because he recognized that it was like a sponge and eventually a sponge will get full and get saturated. And so you need to do more than just pass through charcoal, the charcoal needs to be fresh enough to make a difference. So we're tasting our events every week, changing it out on the frequency necessary to make sure that it's making the difference removing the fatty acids cleans up 28:00 The grainy knows it comes off much lighter, sweeter on the foot, both on the palate and also on the nose. 28:07 Fred, I don't know about you, but I heard I listened to the process and I've seen it before a million times. And it just sounds like so much more work. 28:18 I mean, do you think that's why in Kentucky that they stopped using that process? We're just a little lazier probably 28:26 wouldn't have gotten around or in the 1700s. I mean, look at them. Oh, but I'm not really. But now. I mean, that's just that's what Jeff and them do. And I've always done it. So we use it. We used to do it in Kentucky. You know, the the bill distillers actually used to do a similar process in the 1800s. It just did not. It was not very popular here. And so it went away. We did some charcoal filtering after aging. Yeah, to kind of smooth out some of the whiskies back in the old days, but now we've done some different different techniques and filtering now 29:00 Your tour guides Jeff. They like the lumps and mortar rounds toward Kentucky. And they just say this makes us better. Kentucky bourbon. Yeah. Now I gotta say as a Kentucky and although I tried to be neutral and is my skin crawls a little bit when your tour guide start making fun of Kentucky now what do you trade? What he traded him over there? Well, of course I think it's friendly competition. I think it forces us both to be the very best at our game. And I think people when when we feel like we need to step up our game and mind our P's and Q's to make a better product. You know, I know that we've had people who've come and taking the tour jack daniels who've recently taken the Kentucky bourbon trail and some of them have come up and tell me that I asked the tour guide. They wouldn't say which distillery it was. But you know, why isn't that y'all don't charcoal mellow like jack daniels does. And the standard response you'll get is that all hail that's, that is nothing but a shortcut. And of course, I looked up shortcut. I looked up the definition of IO and it's amazing guy 30:00 was Fred know, well supposed to say shortcuts are supposed to save you time or money or both. And it's something that we invest days in that we spend over a million dollars buying wood and burning it and replacing it. So it's it's something we're pretty passionate about. But it's to Fred's point, it's one of those things that makes a Tennessee whiskey unique. It makes it worth exploring. The same way I think, you know, no, to Kentucky barbers are pretty much going to taste the same. This was something that was a regional choice to make Tennessee whiskey is different. And it's something that we feel like we perfected over the years and that we're pretty proud that we still do today. All right, let's go through our tasting here. The one on your lap if I'm correct, is jack daniels. My right so we can be? Yeah, the one on your left is jack daniels. For us up on stage is the one that's closest to you. Are you going to be You got it? 30:49 I got so we're serving here is a gentleman jack. Can you tell us a little bit about gentleman jack? Yeah, of course as a Tennessee whiskey, we charcoal mellow and we were talking 31:00 about that process being somewhat different than what they do in Kentucky to make a bourbon but that's right after we distill whiskey and right before we put it in a barrel, it slowly passes through 10 feet of hard sugar maple charcoal. So that's this is the distinct step that we do that makes jack daniels at Tennessee whiskey with gentleman jack. This was our first new whiskey since prohibition we introduced it in 1988. It was the only whiskey that we've ever done. We had charcoal melt it twice so it gets one pass of charcoal before it goes in the barrel it gets another one after it's been fully matured in the barrel and before it's bottle. So this is the double mellowed version of jack daniels. And what you'll notice about it is that it has a very distinct absence of oak finish. For people who a lot of times if people struggle with bourbon or with whiskies in general it will do it will have to do with the aftertaste of oak, some people find it pleasant, that's what makes them like bourbon for other people. It's a block. It's a reason why they can enjoy it. So gentlemen, jack was literally meant to be an approachable form of whiskey. 32:00 Using charcoal all natural this is. This is all water grains, barrel and charcoal. So there's nothing artificial added in here. But this kind of displays the art of mellowing by doing it twice. All right, Fred, what do you think? I'm Dyson idea. What do you been doing the whole time? I've been smelling that I All right. Yeah, that's fine. 32:21 I think I drank the whole damn thing. 32:25 That's bullshit. Yeah, when it comes when it comes to this one in particular, I often describe it as being very, very clean, 32:33 uncomplicated, but it has almost a citrus banana nose on it has an absence of the earthy wood notes in it. Very clean and light. The great Lincoln Henderson actually had a big hand in the development of gentleman jack he did Lincoln work for brown Coleman for 40 years. So between the people of Lynchburg and all the the whiskey making expertise we have at Brown Forman, which of course includes some great bourbon brands and now also scotch whiskey and a new Irish whiskey. 33:00 Brand we we cover the whiskey world pretty well today except with the exception of Japanese whiskey. We even have Canadian. So we're a whiskey company at our core. So Lincoln Henderson is the founding master distiller for both angel's envy and Woodford Reserve. He's in the bourbon Hall of Fame he passed away in 2013. great man. So there's a little bit of a bourbon iconic figure connected to that whiskey now let's taste a little bit of Jim Beam here. This is the this is the one we see Mila Kunis talking about all the time. 33:33 This mask about you know the person this is the world's best whiskey their words not ours, according to see. Yeah. So what let's look at the Mila Kunis and a little bit but tell us about what we're drinking here with the Jim Beam black champion. Black is our gym being Nashville. Which I'm not going to tell you Fred. I know. 33:57 You're not one. But we do. We aged long. 34:00 RGM been white label stays in the barrel for years. This is a six year taste profile. So we're putting barrels that are older than six, some that are six, and some are a little younger than six. That way we keep the product on the shelf with a domain curve. All right, I got it. I got interrupted here. I gotta interrupt you. Okay, there wasn't once upon a time it had an eight year old age statement on there. If you go back farther, it had 101 months. 34:29 History he was ready for me damn right. 34:32 Fred you remember we've done this ship before? Yeah. 34:36 You ain't sent me out man. I might. 34:39 I might look dumb, but it's just a disguise. 34:43 I still you know, the thing is, it took me a while to get over by still buy it. I'm glad to see it. But the big thing on this ad it's 86 proof. So it's got more age, higher strength. So gets a little bit more of what and I think bourbon is all about no more word. 35:00 Which I did notice gentlemen jack doesn't have that much wood on the nose and finish. But I mean if you want a little more the if you like the oak, then you know the Jim Beam black is more than the GMBYI Let's take a taste. You didn't do that good talking to you in the jack daniels Did you? Yes sir. Oh you did I miss that. You want to watch it? Should you always try to set me up? I'm not trying to set you up. So now here I am trying to set you up. You're setting me up. Here we go. No, I'll give you the my spiel is a drink thing. I'm drunk enough to give me that loaded. Sorry. 35:34 Is jack daniels a bourbon? 35:39 Hey, it's Kenny here. And I want to tell you about an event that's happening on Saturday, August 24. Because I want to see you in historic downtown Frankfort, Kentucky at bourbon on the banks. It's the Commonwealth premier bourbon tasting and awards festival. There's live music and over 100 vendors of food, beer, wine, and of course, bourbon. But 36:00 Guess what even will be there in the bourbon pursuit booth. You can check out all the events including tastings with the master distillers that you've heard on the show before and the People's Choice Award for the Best bourbon out there. You can get your all inclusive ticket for $65. Plus, you can join on the free Friday night event. Go and check it out. bourbon on the banks.org there are more craft distilleries popping up around the country now more than ever before. So how do you find out the best stories and the best flavors? Rock house whiskey club is a whiskey the Month Club and they're on a mission to uncover the best flavors and stories that craft distilleries across the US have to offer. Along with two bottles of hard to find whiskey rackhouses boxes are full of cool merchandise that they ship out every two months to members in 40 states and rock houses June box they're featuring a distillery that claims to be the first distillery to stout a whiskey rackhouse whiskey club is shipping out two bottles from there, including its beer barrel, bourbon and beer. 37:00 barrel rye, both of which were finished in barrels that were once used to mature America's number one selling bourbon barrel aged out. And if you're a beer guy like me, you would know that's New Holland dragon milk. Go to rock house whiskey club. com to check it out and try a bottle of beer barrel bourbon and beer barrel rye. Use code pursuit for $25 off your first box. 37:24 Is jack daniels a bourbon? 37:26 Well, no, I mean, let's look on the label. You see the word BOURBON on her anywhere. It's in the North American Free Trade Agreement. 37:36 I political Oh, man. 37:40 Come on. JACK. Is jack daniels a bourbon? You know, according to NAFTA? Yes, it is. Oh, there we go. Thank you so much for coming. If you want to trust if you want to trust the view of our government, you know, you'd have to say that it is if you want to make your own decision about that. That's fine too. But if you look at everything in the federal 38:00 codes that define what a bourbon whiskey is. There are no exceptions when it comes to what jack daniels is our grain bill in the fact that were made in America, our grain bill, our distillation proved the fact that we only use new barrels or even make barrels for ourselves as a whiskey company. The only way to do that there's nothing that would disqualify us. But there's always been this argument that well, if you go to charcoal mellowing, it does distinctly change the spirit. Yeah, it changes the nose. It changes the mouth feel of it. And the actually it was the US government. Back in 1941. Who petition jack daniels This was after prohibition it ended. They wanted us to change our label from jack daniels, Tennessee whiskey to bourbon, they were trying to kind of go around and clean up who's operations and what they were being labeled as and they said, we've looked at your process. There's no exceptions. The what defined is bourbon, so why not just re label yourself so they submitted samples before and after charcoal mellowing, my salespeople actually offer those educationally today. 39:00 And they tasted it. This was the alcohol Bureau in Washington DC there actually was such a thing back then they tasted the product. 39:08 Government, they wrote us a letter, and 1941 that basically says we've tasted your product. And we have to agree that you don't have the character that's typical of bourbon whiskey. Therefore, if you want to label yourself a Tennessee whiskey, we won't contest it any longer. And of course, the US government has a way of changing their minds. So we can we've kept a copy of that letter just as evidence that we don't want to revisit that. We feel like the arguments been one. But we all we also say that it gives us hope, because it's the one evidence that we have in the last 75 years that our US government got any decision right. So we take that one 39:44 political angle. 39:46 You don't get me in trouble jail. Fred, I know is going to get me in trouble. So Jeff, 39:54 do you ever get tired of people asking you that question? Is jack daniels a bourbon? No, no, no. 40:00 Really I think as long as people are curious, that's part of the battle. You know, for the longest time whiskey from the 1950s and 1960s and 1970s whiskeys were all the rage. You know, the whiskey cocktails were what people ordered. But then we saw some pretty lean years as whiskey brands, the 70s, or the 80s 90s and 2000s. Were not necessarily so kind. So I think just having people to be bourbon curious. 40:26 Whiskey curious. 40:29 As part of the battle, you know, I always say if we can make whiskey interesting, collectively, but the rising tide will raise all ships. So I feel like jack daniels success doesn't necessarily have to come at the expense of Jim beam's. And I think probably Fred would say the same. That we can both have extremely successful brands because we we do have unique flavors, we have unique brands. And that's going to appeal more or less to different individuals. But I think just having people be curious about whiskey is the biggest part of the battle if they're open to trying it. I think they're 41:00 Something in the whiskey category that are going to like, all right, Do you guys ever feel competitive against each other, like you want to own the well over the other? 41:10 You know, the thing that, you know, the guys in production, were buddies, sales guys on the street. That's another damn store. 41:21 I mean, I'd have to agree. You know, Fred. Now, this is very rare that we would be on the same stage together. But we met about eight or nine years ago, in Berlin. It was amazing, because I think that was Fred's first comments. That means like, we're a state apart, and we had to come all the way to Germany to even meet. So we, we were at the Berlin bartenders convention and had a chance to actually we were representing American whiskey versus the other categories of global whiskey. So we decided against the devil Yeah, instead of having the fence between us. We were actually on the same side of the fence there. So we were we were in violent agreement I remember about the importance of limestone water and mixing up grains and using new 42:00 barrels, making it all natural not using colorings or flavorings and things of that nature. So, you know, there's so many things that are common about Jim Beam and jack daniels, of course, the one variant being charcoal mellowing, and people can decide if that's right for them. But I think as long as they're willing to to order a whiskey, there's a good chance that they're going to like something there. There we were, essentially, Jeff and me against the world. I don't think we did pretty damn good. 42:28 Well, we were lucky, because it was in Germany, and Jim Beam is pretty strong in Germany. And so all our sales people were kind of on one side and they were probably a little drunk. I think. 42:41 I think there's one thing we could agree to I actually have some friends who are what I call Doomsday errs, you know, who created fallout shelters who got Mr. ease and, you know, bottled water stacked up to the ceiling. And a lot of them have basically told me that I'm not I'm not hoarding cash. I'm basically putting bottles of jack daniels. 43:00 Whiskey and stuff like that because if the currency fails, they're absolutely certain that a bottle of whiskey is always going to be worth something regardless of what happens. 43:11 But but but Baka would not be. Yeah, I think if we go back to bartering, it's gonna be good to be in the whiskey business. What do you say? 43:19 Bam, right? You get more with a bottle of whiskey and you can handle the money. I guarantee it. 43:27 Well, gentlemen, it's been a real pleasure here. This is such a rare opportunity to have these two on the stage. I would actually like to take some questions from the audience how bad it would you like some light shirt from folks like that some questions? 43:42 Anybody have any questions out there? 43:45 What is a regular day for Fred? No. And Jeff Barnett. 43:51 I get up about 630 here down the August 1 thing, look at emails is like every other person. So do 44:00 Deal with meetings conference calls. And then I get to have fun and go down to the distillery. taste a little white dog right off the steel and then usually hit by the lab and taste some as liquor and then hang out at our visitor center, shake hands, take pictures, sand bottles, and then hit home but then the day they send me to 44:25 your liquor stores and bars, all days signing bottles, taking pictures, doing presentations, I'm sure Jeff's when he's on the west side. I'm usually on the east. 44:37 That same place. 44:39 You can see who's been ahead of you when you go into a liquor store. You see bottles on the shelf that have been signed by Jeff Arnett or Jimmy Russell or whoever is it well shit, I'm definitely behind him. You know, don't put dates on them so you don't know. Or maybe x coming. I'm not going to store and see bottles son from the last visit. And I think what shipping 45:00 Selling enough 45:04 one too many 45:06 I got out they don't let you get away. You know I think the the one word in that question that that puzzles me the most is regular I don't know that I've ever had a regular day as a master distiller because every day is it's different to me I feel absolutely blessed to work for jack daniels you know I'm a native Tennessee and argue that is probably the best known product from our state so have to have any hand in working at jack daniels to me was a dream job. But 80% of my time is spent in Lynchburg. The one thing that I'm most fortunate about is that I don't have to travel between facilities we make every drop in one spot using a water source which allows me to keep everything as consistent as I feel like it needs to be. It allows us to leverage you know, employees who have you know, several generations of experience making whiskey I think that I'm not the strength of jack daniels it is the people of Lynchburg who've committed over the years since prohibition to 46:00 Keep the brand going and growing. But I do spend about 50 to 60 days a year out on the road. So, you know, you become a little bit of a 46:09 celebrity in the world of whiskey. You know, it's amazing what passes that celebrity, you know. But you know, to to a whiskey fan, they want to meet you, they want to get a photo, they want to get a signature. And that's it's always an honor to do that. But we are sold in 170 countries today in 10 years. I've actually by the end of this year, I'll have visited 39 countries so cover a lot of the ground in a few days of the year. So let's talk about celebrities for a second. Let's go to what's it like spending time with Mila Kunis? My one man 46:41 I mean, it could have been worse, you know? Now Mila she she came here to Kentucky a couple times and we hit it off right off the bat. You're gonna love this story. I might as well go on and tell it. Surely I won't get any trouble since I've already cursed a little bit going on with Mila first came. They wanted to make sure that our first 47:00 meeting was on film. They didn't want us to get to know each other. And so she came to our home there in Bardstown. She was in the house. They were getting her hair and makeup wardrobe. You know, I pretty much do all that stuff myself. I don't I don't have hairdressers that go with me, kind of no reason to me anyway. My wife went into the house and was talking to me over there and she had her dog when Mila and her boyfriend at that time, Ashton Kutcher had to put her dog sleeping on Neil or something. So she got pretty emotional was holding Sandy's dog. And she said, I'm a little nervous to work with your husband. And Sandy said, Why? She's a walk curse a lot. 47:45 And my wife said, You're good. 47:48 She's a no you don't understand. I say fuck a lot. 47:53 She said, You're still good. 47:58 Sandy came out 48:00 And she came on was laughing I said, What's the funny? So Amelia is nervous to work with you. I said Why? She was he causes a lot, so it's no big deal. I know what she's worried about saying fuck around you. So we did our little meeting. It was on film, everything was cool. Cut, take a break. I got her ear and I said fuck it. 48:22 We're gonna get along just fine, big boat. 48:25 That's how I was. I was tell someone that after having met Fred I realized he was truly a master of the English language because he can take the F bomb and use it as every form of the English language in one sentence. 48:40 Yeah, all right, Jeff, as I play bartender here on stage, why don't you tell us one of your celebrity stories? Oh, goodness. Um, you know, we're very fortunate. Like I said, we've had a lot of people especially in the music industry. We were fans of jack daniels. So especially in country music, a lot of people and they think of, of Tennessee. If they don't 49:00 Think of jack daniels when they think of Tennessee I think they largely think of country music so I've had a chance to spend time him he 49:08 music table we even work, you know had a chance to hang out with with Zac Brown and 49:14 and his wife and his children and also now with Eric church, and to find out that his wife literally grew up about 30 minutes from my hometown, and what real and really good people that they are. I think that I think that's the most surprising thing that I find is that celebrities are not a lot different than we are, you know, some of them maybe are but the ones that I've had the privilege of meeting I've been always really surprised at just how humble and what good people they are. And of course if they love jack daniels even better, we got plenty to talk about if they do. I know you. You are partial to the ones that favor Jim Beam and I definitely have a I feel like a big fan base out there both in Hollywood and all over the music industry, jack daniels as well represented there. All right, everybody. Let's have another question. Who's got a 50:00 Question out here. Yes, ma'am. Right here in the back. coming to you with the microphone. 50:06 How often do you introduce new products? And when will your next one be introduced? 50:12 I'll answer for jack daniels. You know, how often do we come up with new products? You know, for the longest time we didn't, we had one brand that carried us for over 100 years. We introduced gentleman jack in 1988. We introduced single barrel in 1997. We didn't introduce any new products from jack daniels for about 14 years. And that wasn't necessarily due to our lack of interest of offering new products. It was really more about is the market even wanting a new product from us? Are they happy with what they have, but as as whiskey has taken off again, I think that's what we're seeing has changed the most is that people do want to try a lot of different things, including the loyal jack daniels people and that includes, you know, our newest grain bill that's come out is raw. So we have two different versions of it to me that's that's our new product and for this year, that's what we're going to continue to focus on. 51:00 Because to me, I think it's very different for people who maybe have never been a fan of jack daniels before. Maybe one of the reasons is the fact that we're very low and raw. And if you do like a high raw whiskey, we now offer that, you know, jack daniels, you know, like I said, we're very fortunate we have just a rabid fan base. And I think besides Harley Davidson, we just recently got named the brand that's most likely to be tattooed on someone. So, you know, people have asked me why, why did you come out with a rye whiskey? And it's like, well, my fear was that there's going to be this big burly guy with a tattoo that says jack daniels on his arm, and he's gonna taste rye whiskey this out. He really likes that. So we need to give him a jack daniels option. That way, he's not going to have to go and get his tattoo taken off. So but you know, to answer that question, we've come out with one new product a year for the last seven years. So we've gone from three to 10 in a really short period. So we're just kind of trying to maybe decompress a little bit from doing that and focus on what we've got out there. We feel like we've got a really strong profile. 52:00 There's something in there that out of those 10 that I think everyone's gonna like. 52:05 Now you were about to dispute the tattooed thing for No, no, no, no, I asked him. I was going to ask Jeff for his was, oh, I couldn't show you on stage. I'm sorry. 52:17 Between me and my wife, you're lucky, you're lucky. 52:21 Now, we do a lot of innovations. 52:26 My son actually, Freddie, he's he's got a project who just had a baby, by the way, or his wife had a baby. Right? Congratulations, grandpa. 52:36 Paul, I was holding Booker last time. 52:39 It was kind of cool. But Freddie's got a brand called Little Book, which so my father called him from the time he was a baby. So every year, he's going to make a straight whiskey or straight spirit blend. And so every year it's going to be another chapter into chapter one was 52:59 either 53:00 No easy. The second one's no easy task. First one was the big easy, but he's taking spirit streams from within the beam Suntory portfolio around the world, which he's got a pretty unlimited canvas. When you look at all the whiskies we have which, with this year, he did a 40 year old Canadian 16 year old Canadian rap, an eight year old, Kentucky straight raw, 53:24 all cash strength, just like his grandfather. And so we're doing innovations, probably one or two a year. And then we'll within our play knob Creek will go we've done single barrel rise, single barrel Bourbons, can strength. We do different things, all limited releases, because folks like Jeff said, they want different stuff. They don't want the same thing over and over and over. If we see something that really hits hard, like we did a base right and dark raw, which was, oh, I've got an idea that we could maybe execute for next 54:00 years festival Why don't we do a blend of jack daniels and Jim Beam for bourbon and beyond 2019 54:09 I go say won't ever 54:12 talk somebody 54:15 and they'll tell you what how drunk were you to when you agreed to 54:23 have your people talk to my 54:26 so you get this ball rolling Fred 54:29 should we have it for next year? 54:34 I would say this so I think it when you're looking at Tennessee and Kentucky you're definitely looking at some of the world's best spirits when it comes to whiskeys and you can't go wrong if you will explore around I think you're going to find there's something they're just gonna like. Oh yeah, for sure. So what you're saying it's better than Canada. 54:50 Well, it's different than Canada we have different rules. We have Canadian whiskey brand is 54:56 people like and more power to them. We got scotch whiskey brands. 55:00 get us in trouble. Yeah, we got Canadian. You know, I've recently become a fan of shared scotches oh you know students don't smoke repeat but I'm open to trying new things. 55:11 Well gentlemen, if you all if anyone in the audience has anything lab, I know you to do. I just poured you like four fingers there. Grab what you have a lap. Let's toast it to, to Fred know and Jeff Barnett chairs and now you all 55:28 chairs Transcribed by https://otter.ai

It takes a lot to drag distillers away from their stills, but when the stakes are as high as the current debate over extending a federal excise tax cut for craft distillers - that's enough to put them on a plane for Washington. More than 150 distillers from around the country converged on Capitol Hill this week for the annual public policy conference sponsored by the Distilled Spirits Council and the American Craft Spirits Association. It also gave them a chance to put some pressure on their representatives in Congress to extend that tax break currently scheduled to expire at the end of this year. We'll talk with ACSA President Chris Montana of Du Nord Craft Spirits in Minneapolis and several of his colleagues about the politics of making whiskey on WhiskyCast In-Depth. In the news, Diageo now faces strike votes by both unions representing workers at its distilleries and bottling plants in Scotland following a breakdown in contract talks. Beam Suntory is reviving an old name for its flagship Jim Beam Distillery in Kentucky as part of a $60 million dollar expansion plan that will include a new craft distillery named for master distiller Fred Noe. We also have a bunch of new whiskies to talk about, and we'll also look at whether it's possible to distill whisky in space on Behind the Label.

The roundtable welcomes Jackie James, of @JackieJames on IG and Creator of HerWhiskey.com, as a panelist this week. We talk with Tim Jones about his new show on the Discovery Channel, Moonshiners: Whiskey Business. We also discuss the new Jim Beam Legent and Weller Full Proof because who doesn't love a little bit of controversy? Show Partners: Batch 016 was a project that took Barrell Craft Spirits over a year. They selected 9 to 15 year old barrels with similar profiles from different distilleries. It’s deeply concentrated, but not too oaky and finishes with toasted orange notes. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: The week’s Above the Char with Fred Minnick talks about Captain Kirk. Join Kenny and Ryan at The Louisville Bourbon Society meeting on 3/18. https://admin.associationsonline.com/secure/events_register.cfm What bottle got you into whiskey, Jackie? Tim Jones tells us about Discovery Channel's new show, Moonshiners: Whiskey Business. Does the show follow a formula? What is your primary role on the show? How do you help with marketing? What is important to getting the customer to pick up that first bottle? How can brands stand out on the shelf? Take us through the distiller selection process. Is the whiskey ready from these distilleries? Has it been aged long enough? Do you think Virginia will ever be able to compete with Kentucky? Did you have any input on pricing on the show? Jim Beam is releasing Legent, a collaboration between Fred Noe and Shinji Fukuyo. Does this new release excite you? What do you think of the price point? Do you look at this product as a marketing opportunity? What is your stance on blending? Do you think the Weller Full Proof line extension is going to be a good thing? Do you think Weller is listening to their fans by creating a full proof version? Let's talk about the EH Taylor Amaranth. Thanks to Bourbonr.com, BreakingBourbon.com, HerWhsikey.com, and TimJonesCreative.com for joining the roundtable.

Bourbon History keeps the memories of bourbon alive by bringing in subject matter experts to share their knowledge about a moment in time, or important person from bourbon history. Today's show features Kentucky Bourbon Hall-of-Famer Kathleen DiBenedetto (Jim Beam) and author Jim Kokoris (biographies of Booker Noe and Fred Noe) talking about the good old days of working at Jim Beam. Bourbon History is proudly supported by the New Orleans Bourbon Festival. Don't miss this year's fun March 20 - 23 in New Orleans, Louisiana. You can learn more at nobourbonfest.com and get your tickets right here: https://goo.gl/nMXXUP – Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile in social media.

We’re back with Part II of Brett Pontoni’s interview with Jim Beam Master Distiller Fred Noe. This distilling industry legend shares keeping the family tradition going as he brings his son into the fold and offers some insights into how the business has changed over the years after growth and merging with international partnerships. Plus, Fred tackles your questions in our Q&A segment, and powers through a lightning round Q&A.

Fred Noe carries on the 200-year family legacy of Jim Beam® master distillers. Noe is a 7th generation master distiller at the Jim Beam Distillery in Clermont, Ky. In his additional role as bourbon ambassador for the Jim Beam Distillery, he shares the whiskey making craft and his family’s rich legacy in the world of Kentucky bourbon. Noe is the son of the late Frederick “Booker” Noe Jr., master distiller emeritus of Jim Beam Brands Company and great-grandson of founder Jim Beam, who began the legacy when he set up a frontier still in 1795. He joined the family business after graduation from Bellarmine College in Louisville, Ky. Although he “grew up” in the business, he began his career on the bottling line of the distillery. Gradually, his father tutored him in all aspects of the bourbon-making process, including grain selection, fermentation, and distillation. Noe played an important role in the development and promotion of The Small Batch Bourbon Collection® — Basil Hayden’s®, Knob Creek®, Baker’s®, and Booker’s® bourbons. These high premium bourbons were created under his father’s guidance in the early 1990s. Small batch releases mimic higher-proof, complex flavored pre-Prohibition whiskeys. Noe helped select initial batches by tasting samples at the family’s kitchen table. When Booker retired, Noe began serving as an ambassador of the collection. As the chief bourbon ambassador, he is a spokesman for the Jim Beam Distillery and the bourbon industry. In 2007, after years of rigorous apprenticeship and training, he was named master distiller. A frequent world traveler, he is a highly sought-after speaker. In 2007, Beam Global Spirits and Wine Suntory, Inc. honored Fred by placing his portrait on the Jim Beam Bourbon brand label alongside the six family distillers who preceded him in the family. Noe grew up in the house where his great-grandfather, the legendary Jim Beam, once lived. He still resides in Bardstown, Ky., in a house built adjacent to the Beam family home, with his wife, Sandy, and teenage son Frederick Booker Noe IV. He remains instrumental in the Beam business, dedicating himself to perfecting the family’s bourbon-making process and continuing his family’s legacy.

Spirits industry history runs deep for Fred Noe. The Master Distiller of Jim Beam Distillery, Fred is the seventh in his family to hold the position over the last two hundred years. Brett Pontoni from the Whiskey Hotline chats with this industry veteran, covering topics from how to taste whiskey and favorite flavor descriptors, to the Fred keeping the tradition going with the next generation. Plus some dishing about other industry giants. Keep an eye out for Part II, coming next week.

While some entrepreneurs are trying to cash in on the Bourbon boom by starting new whiskey brands, others are looking to history for heritage brands that built a history but faded away over the years. That's the approach Manti Antilla of Grain and Barrel Spirits took, and it led him to Chicken Cock, a brand with a unique name and a century's worth of history to build on. He's now working with Kentucky's Bardstown Bourbon Company to lay down stocks for future Chicken Cock whiskies, while releasing four bottlings over the last year using whiskies sourced from another distillery. We'll talk with him about the work involved in reviving a heritage brand on WhiskyCast In-Depth and taste the Chicken Cock 10-Year-Old Double Barrel Bourbon. In the news, Diageo plans to invest $130 million to build another new distillery in Kentucky, while American Single Malt supporters are disappointed that their proposal for an official standard didn't make it into proposed changes in federal regulations. We'll also talk with Fred Noe about the new 30th Anniversary edition of Booker's Bourbon and the arrival of a new "Baby Booker" just in time for the holidays.

Steve hots as McNew, Carolyn and Adam Stumpf of Stumpy’s Spirits (stumpysspirits.com) play a game designed to test their level of “fandom” for Fred Noe. Today’s show was sponsored by Steve Akley’s book, Mules and More (https://goo.gl/EN3wEj) and the 2019 New Orleans Bourbon Festival. Get your tickets at: neworleansbourbonfestival.com. The Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com). Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile on social media.

Steve hosts as Renee, Miss Beka Sue, Jason (bourbonsbistro.com) and Dana and play a game called Fred Noe or: __________. Today’s show was sponsored by Steve Akley’s new book on classic bourbon cocktails: (https://goo.gl/J2d5Jt) and the 2019 New Orleans Bourbon Festival. Get your tickets at: neworleansbourbonfestival.com. The Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com). Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile on social media.

BP EXCLUSIVE! Get the inside experience of the 2018 Kentucky Bourbon Hall of Fame. Hear from icons in the whiskey industry as they stroll down the red carpet and listen to the heart warming speeches delivered by inductees from Freddie Johnson of Buffalo Trace, Matt Shattock, CEO of Beam Suntory, and Max Shapira, CEO of Heaven Hill. The first time ever this event is being made available to the public. This week's Above the Char has Fred Minnick discussing friendships and choosing that right bottle to celebrate The show starts off interviewing Fred Noe, Freddie Noe, and Matt Shattock of Jim Beam on the red carpet Transitions to the ceremony where Eric Gregory, President of the KDA, introduces everyone Louisville Mayor, Greg Fisher, gives an introduction of Matt Shattock Matt's speech is delivered unedited We transition back out to the red carpet to interview Freddie Johnson The ceremony then kicks off with Eric Gregory talking about Freddie's history A.J. Hochhalter, Film Producer of NEAT, introduces Freddie Freddie delivers his speech and talks about his dad and family - completely unedited The red carpet is alive once again talking to Mark Coffman, Master Distiller at Town Branch The ceremony resumes with Eric Gregory giving a history of Dr. Pearse Lyons of Alltech A short story from Jerry Summers, HOF 2017 inductee, about Pearse Lyons The final red carpet appearance features Andy Shapira talking about his father Max, as well as Larry Kass with a brief history of Rittenhouse 21-25 year single barrels The ceremony begins the wrap up with Eric Gregory giving Max Shapira's resume Donn Lux, Chairman and President of Luxco, shares some funny stories of Max's attention to the bottom line Max Shapira talks about his family, the history of Heaven Hill, and that growth will continue Listen to all of our Buffalo Trace, Heaven Hill, Town Branch, and Beam podcasts

Where can you see Lenny Kravitz, John Mayer, Bourbon Pursuit, Sheryl Crow, Eddie Russell, Sting, Fred Noe, and more! Only at Bourbon & Beyond Festival 2018! The entire Bourbon Pursuit Team is together for the first time to talk about the festival, the music , the Bourbon+ seminars, and a few backstage stories from last year. Oh yeah... you can win tickets to be there with us, visit Facebook and get entered to win. Sponsors: Get upfront and honest life insurance quotes in less than 10 minutes with an online application from Ethos. Bourbon and Beyond Music Festival takes place in Louisville, KY on Sept 22nd and 23rd. Buy tickets and see the bourbon workshops we will be moderating. Show Notes: Buy your tickets to the Speed Museum’s Art of Bourbon hosted by Fred Minnick This week's "Above the Char" with Fred Minnick discusses state pride and whiskey bars across the country. Our first podcast with Fred Minnick joining as part of the Bourbon Pursuit team! Talk about the origins and the planning process behind it What was the idea about the culinary components? What did you see out if your attendees about who were coming from outside the city? Let’s talk about the sessions Kenny and Ryan are leading two Bourbon+ Workshops What are you looking forward to with regards of music? Let’s talk about the Big Bourbon Bar Rabbit Hole brought their own bartenders from Death and Co What is Fred’s mini bar? Got a cool story from backstage last year? What about vintage pours? What is it about having a Tiki bar as well? We're sipping on Old Jordan from the 1900s

Jim Beam Master Distiller Fred Noe and Bourbon Hall of Famer Kathleen DiBenedetto talk about bourbon. How bourbon grew into today’s popularity, Kathleen’s own batch of Booker’s, and the future of Jim Beam.

I sit down with Fred Noe and Adam Harris,   We talk this years 30th anniversary Bookers release, A new found bourbon loophole(or controversy) involving used barrels....and passing the torch to his son, the 8th generation Beam Distiller, Freddie Noe. Apologies for the audio glitches early on. . . It gets better as the episode progresses and we changed mics for next weeks episode.

Steve & Jenn's Crazy Random Bourbon show is an ABV Network Channel exclusive. It's a short show with no set schedule or format other than they talk about a single topic and play a little trivia every show. On this episode, Steve and Jenn talk about Fred Noe on his birthday. This show was sponsored by Steve Akley's book, Mules and More (https://goo.gl/EN3wEj). Intro/Outro music (Deuces) is courtesy of Kevin MacLeod (incompetech.com). Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile in social media.

Drinky Fun Time was thrilled to be the official podcast of the first annual Bourbon & Beyond festival in Louisville, Kentucky. In this episode Dan and Emma chat with Kiefer Sutherland, who played a blistering set at B&B that included a cover of Tom Petty's "Honeybee" — a week to the day before Petty passed away. "I just think he’s a badass songwriter, and I idolize him," says Kiefer of Petty. Also on the show, Jim Beam master distiller Fred Noe, Grammy winner Fantastic Negrito and "Top Chef" star Carla Hall, who reveals a chicken wing recipe that's so good, Emma cries tears of joy. For real! Recorded on location in Louisville.

Steve, Jeremy and "THE" Bourbon Girl talk about one of their favorite people in the business… Fred Noe, Master Distiller of Jim Beam. The Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com).

A combination of 10 interviews all done at WhiskeyLive in Louisville. This podcast features Fred Noe and Beth Burrows of Jim Beam, Joe Beatrice of Barrell Bourbon, Brian Gelfo of Rabbit Hole, John Foster of Smooth Ambler, Josh Hollifield of Barton 1792, Kelly Ramsey of Art Eatables, Winston Edwards of Balcones, Greg Roshkowski of Cooper’s Craft, and we wrap it up with Bill Thomas of Jack Rose. Thanks to WhiskyLive during the Bourbon Affair for letting us come and record these interviews. Make sure you attend a future WhiskyLive event.

Steve, Evan and Kaitlyn talk about the facts of the rumor that Fred Noe is retiring in this special investigative report led by Steve. The Bourbon Show music (Whisky on the Mississippi) is by Kevin MacLeod (incompetech.com).

Booker Noe passed away in 2004, but some of the whiskey he laid down shortly before his death is adding a new chapter to his legacy. This past week, Booker's son Fred filled the first bottle of Booker's Rye, an experimental whiskey only Booker and a handful of people at Jim Beam knew about for many years - and discovered long after his passing. It's one of two new whiskies that help make up what we're unofficially calling the "Booker Noe Trilogy" along with the 25th Anniversary edition of Booker's from 2014, and we'll talk about it with Fred Noe on this week's WhiskyCast In-Depth. In the news, we'll have the latest on new whiskies from around the world, and one of the whiskies in this week's tasting notes may "enlighten" you a bit...

Fred Noe, Global Ambassador and Master Distiller at Jim Beam, talks about the history of Jim Beam, his celebrity encounters and the new Booker’s Rye release. This episode is brought to you by the Kentucky Bourbon Affair that will be taking place in Louisville and Kentucky Bourbon Trail Distilleries June 14-19th. Packed with exclusive content, rare tastings, special bottlings, amazing food, and for the first time a Whiskey Live show—the Kentucky Bourbon Affair is the ultimate fantasy camp for Bourbon lovers. For more information and tickets, visit www.kybourbonaffair.com. You were born into this. Talk about your child hood and some Beam history What are some things your dad taught you about this business and made you appreciate what you do today? Your role is not only a master distiller but also a brand ambassador, do you ever sleep? What’s the short list of some of your favorite places you’ve been? What do you think has made Jim Beam grow to the #1 product in the world? You've probably done a lot since then, best and worst jobs of working at the distillery? The latest Beam ads feature Mila Kunis. Talk about your interactions with Mila. A question from one of our listeners, what did you think of Mila when she blew up one of the rick houses in the latest ad? What’s the current state of Jim Beam today? As more engineering programs expand and more universities offer programs. Do you think the future of distilling is more science than art? There's a lot of different bourbons under your portfolio, who are some of your right hand people to make sure every brand stays consistent? Another question from one of our listeners, what is the inspiration behind the Signature Craft series? Talk about Booker’s Rye that will be hitting the shelves soon. If you have to start a journey for drinking Jim Beam bourbons to get to the point where you drinking Booker’s neat, where do you start? Lastly, we need to get the Kentucky Chew.

In this Halloween episode, we feature some frightfully fun interviews with the likes of Hamish Torey, Ardbeg  brand director, and Fred Noe from Jim Bean!  Learn the legends of the Ardbeg fan club!  Not a scary story, perhaps, but one that is still worth hearing!  Plus, Fred Noe  from Jim Bean opines on more reasons […]

Baker Beam comes from one of Kentucky's legendary Bourbon families. However, the grand-nephew of Jim Beam and cousin to Booker Noe, Fred Noe, and Parker Beam doesn't often get the spotlight. If his name sounds familiar, it's because he's the namesake for Baker's Bourbon from Beam's Small Batch Collection, and that makes him one of the few living distillers with a Bourbon that bears his name. He'll share his history in distilling and memories of working with Booker Noe on this week's WhiskyCast In-Depth. In the news, the U.S. government shutdown is affecting whisky makers, but plenty of new whiskies beat Washington's budget clock in time to hit the market this week.

In the second of two episodes from this weekend's Kentucky Bourbon Festival in Bardstown, we'll hear from the newest members of the Kentucky Bourbon Hall of Fame. Fred Noe is the 7th generation member of the Beam family at Jim Beam, and Tom Blincoe's Buzick Construction has been responsible for most of the state's major distillery construction projects over the last several decades. In the news, Whisky Magazine announces the winners of this year's U.S. Icons of Whisky Awards, Jimmy Russell explains just what happened when his team made a mistake that led to Wild Turkey's new Forgiven, and Mike Veach tells us about the Filson Historical Society's Bourbon Challenge next month.

The Beams are the First Family of Bourbon, and the torch has officially been passed at Jim Beam. Each bottle has pictures of the six generations of Beam family members who have led the distillery. This week, a new label was unveiled with the latest patriarch of the Beams, Fred Noe...who joins his late father, Booker Noe, and the rest of the family. We'll hear from Fred and more as Kentucky celebrates Bourbon Festival week in Bardstown.