Podcasts about jefferson's bourbon

Well, we're movin' on up! To the east side! To a deluxe distillery, in the Sky! Okay, yeah we are talking about Jefferson's today, and do our best not to make references to 70s sitcoms. That seems unlikely, but what does seem likely, is that we'll have a drink.

In this episode we sit down with Emily Lader of Southern Glazer's Wine and Spirits. Emily is back with us on the podcast. We discuss the impact Covid has had on the Philadelphia restaurant and bar scene. We talk about how people are enjoying their spirits at home and that Tequila sales are up. We have the pleasure of tasting and reviewing Jefferson's Bourbon. We thoroughly enjoyed the Manhattan ready to drink cocktail, Jefferson's small batch, Jefferson's Reserve and Jefferson's Ocean. All four of these were excellent pours. Unique in nose, flavor and character. Highlights from our discussion: Bushmills The Martinez Cocktail Manhattan Cocktail Thomas Jefferson Whiskey Whiskey Rebellion Philadephia Whiskey Society Black Hog BBQ Jane Bowie Maker's Mark Manchester United Chivas Manatawny Still Works Varga Bar

This is a bourbon unlike any other. To get the full take on how creative Jefferson's is, by allowing their Whiskey to be aged on a BOAT, you need to tune in Monday to hear all the details. Here is the whiskey review, where we discuss the intricacies of the tasting notes, as well as analyze every aspect of this delicious product. As always, please subscribe to our YouTube Channel, it really helps us grow as a podcast which in turn helps the businesses we promote! Leave a like comment, and subscribe. New videos every Monday, Wednesday, and Friday! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Adam speaks with Jefferson's Bourbon founder Trey Zoeller about his distillery's many bourbon variations, including their aged-at-sea Ocean series, as well as how the company is dealing with Covid-19 challenges. Please send any suggestions or requests for future Conversations to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

In continuation of National Bourbon Heritage Month, this week's guest is Trey Zoeller, founder of Jefferson’s Bourbon, a collection of small batch bourbons founded in 1997, before there was a 'craft' spirits industry. Trey and I discussed his family's deep connection to Kentucky bourbon, Jefferson’s early days before the bourbon boom when he could barely give the stuff away, and his experimental approach to aging whiskey on a shark tagging vessel.   This week's featured "cocktail" is how Trey prefers to drink Jefferson's Small Batch, Trey's Favorite - poured over a large rock, with a few dashes of spiced bitters, and a twist.    Jefferson's Bourbon Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

The time as come for the bourbon tastings to stand on their own, so here is the first episode of Bastards of Bourbon!  On this episode Tommy and Jeff join us for a Jefferson's Bourbon tasting.  We had the pleasure of tasting eight bourbons this episode including Jefferson's Reserve, Rum Cask finish, Ocean Voyage 17, Ocean Voyage 19, Ocean Voyage 21, Pritchard Hill Cask Finish, Groth Cask Finish, and Chateau Pichon Baron Cask Finish!

We had a great time learning the history of Jefferson's Bourbon, sourcing whiskey in Kentucky, and sending bourbon on trips around the globe.  Trey Zoeller, Founder of Jefferson's Bourbon, joins us for a great evening enjoying two of Jefferson's popular offerings, Jefferson's Ocean Aged at Sea and Jefferson's Reserve Pritchard Hill Cabernet Cask Finish.  We also talked about a little friedly competition between himself and Julian Van Winkle (of the Old Rip Van Winkle Distillery aka Pappy Van Winkle Bourbon) in the mid to late 1990s and early 2000s.   Photo Credit:  Jefferson's Bourbon Links: Jefferson's Bourbon Official Website Popular Mechanics Article on Aging Bourbon on a Boat (discussed during podcast) Details on Each Ocean Voyage Maxim Featuring Jefferson's Learn more about Ocearch We would appreciate you giving us a 5 star rating on your favorite podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts and see what we are up to. Cheers!  Jake, Michael, & Scott The Bourbon Lens

Kentucky Distilleries are now allowed reopen on June 8 according to Kentucky Governor Andy Beshear. As the news is announced, we interview Jefferson's Bourbon Founder Trey Zoeller on the nightly BourbonBlog Live show hosted by Bourbon expert Tom Fischer. This is the first reaction from a Kentucky distillery brand representative as he talks about what the reopening at the Kentucky Artisan Distillery could look like. Due to COVID-19 and coronavirus concerns, Kentucky distilleries on the Kentucky Bourbon Trail closed to the public. In this episode, we also taste several Jefferson's Ocean Bourbons, Jefferson's Pichon Baron, Jefferson's Pritchard Hill, and tease forward to the new Jefferson's Rye Whiskey Finished in a Cognac Cask. --- Support this podcast: https://anchor.fm/bourbonblog/support

There is nothing as quintessentially American as bourbon, and its manufacture is a practice that goes back to the late 1700s. It is steeped in tradition. It has rules for production, and it also has, to purists at least, its very own home state, Kentucky. But back in 1997, a new brand, Jefferson's Bourbon, started up and became a disruptor in the space. We talked to Jefferson Bourbon's founder, Trey Zoeller, about innovation, ageing, and what it means to seek balance in the blend.

We're back after spending eight days in Australia and a week in bed fighting the "Roo Flu" virus, and there's a lot to talk about! One of the biggest problems facing Australian whisky distillers has been their relative lack of ability to scale up production to meet demand, but that's gradually beginning to change. Melbourne's Starward Distillery moved to a new building in 2016, and that allowed founder David Vitale the ability to triple production with room for future expansion. In Sydney, Archie Rose Distilling has outgrown its original site after five years, and construction is almost complete on a massive new distillery in Port Bombay that will take production from 120,000 liters per year to three million liters. We'll tour both distilleries on WhiskyCast In-Depth. In the news, Pernod Ricard's expansion spree continues with a $223 million deal for Jefferson's Bourbon owner Castle Brands - and a new $140 million malt whisky distillery in China! Trade issues are starting to show a serious impact on the whisky business worldwide, and a Virginia distillery has settled a lawsuit filed by the Scotch Whisky Association over its use of the word "Highland." On Behind the Label, we'll answer the burning question: "just how little maturation time can an American whiskey get away with?" Here's a hint...it probably took you longer to read this!

The Whiskey Bros celebrate the 1 year whiskiversary of the podcast with some underwhelming Jefferson's Bourbon. Listen as we discuss important topics like: Lil Nas X, Neanderthals, 17' Pythons, Black-holes, Meatless Burgers, Video Games, Star Wars, Conor McGregor, The Pope, Selling your eyeballs, turkey calls, and Vegemite.

Trey Zoeller makes his return and we are also joined by his father, Chet Zoeller. We go back in time, before Jefferson's Bourbon was established, to see how the Co-Founders sourced whiskey. We look at the current landscape to see if they feel pressure as sourcing becomes much harder when distilleries want to hang on to current stocks and people with deeper pockets enter the industry. We delve into Chet's past by talking about prohibition era whiskey and ask if he thinks Jefferson's Ocean is a gimmick. Trey and Chet provide knowledge behind growing a business and making pivots to find new opportunities. Show Partners: At Barrell Craft Spirits, every release is intentionally unique, and can’t be duplicated. Once it’s gone, it’s gone. Use their store locater to find a retailer or bar near you at Barrellbourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: Join Bourbon Pursuit on March 16th at The Louisville Bourbon Society meeting - http://www.thebourbonsociety.org/ The week’s Above the Char with Fred Minnick talks about getting caught up in the moment. Talk about growing up around bourbon. What made you think getting into bourbon was going to work? Does 25 year old Irish Whiskey take on as much oak as bourbon in the US? How did you go about sourcing barrels? Chet, talk about your books and how you are a historian. Did you think Jefferson's would be as successful as it is today? What roadblocks did you hit? Did you feel like you were pricing it too high at first? What’s the next big hurdle for bourbon to take over scotch? Are many brands underselling themselves today? What flavor profile were you aiming for when you started Jefferson's? Did you start off selling in Kentucky only? Talk about the first blending experience. How did you name Old Iron Skillet? Do you have any tips on blending? If you tap into a barrel that isn't good, how can you know it will be better in a few years? Tell us about all the moving parts of sourcing whiskey. Do you have a turf war problem when sourcing? What did you think of Trey’s Ocean experiment. Was it a gimmick? Tell us about the double barrel and twin oak. Do you think there is an opportunity for line extensions? How did the New Orleans experiment turn out? Talk about your pet sharks.

Long before highways crossed North America, flatboats with barrels of whiskey were a common sight along the Ohio and Mississippi Rivers bound for New Orleans and beyond to satisfy the thirst of early consumers. Fortunately, today's route to market for distillers is paved and far more efficient - but Jefferson's Bourbon founder Trey Zoeller wanted to figure out what made the whiskey his predecessors distilled in Kentucky become so popular. He decided to send a couple of barrels from Louisville to New York City by boat in what became a year-long journey filled with tropical storms, a wrecked boat, and barrel repairs on the fly - while a batch of the same whiskey stayed behind in the rickhouse to provide a control sample. Both whiskies have now gone on sale, and we'll talk about the journey with Trey Zoeller on WhiskyCast In-Depth. In the news, the deadline to avoid another federal government shutdown is approaching, and failure to reach a deal in Washington could cause even more problems for whisky makers. We'll also look at the economic impact of Kentucky's booming Bourbon industry and get an update on record ticket sales for May's Spirit of Speyside Festival in Scotland. 

Please give us a 5-star rate and review! Become a patron of the show at http://www.patreon.com/mybourbonpodcast Welcome back, everybody, and welcome to the show, Mr. Trey Zoeller! Perry is so happy to have such a special guest on, and to announce that the very first sponsor of This is my Bourbon Podcast has joined the team! Meet the folks from The Restillery over at https://www.facebook.com/TheRestillery. Check them out, as well as their Holiday Charity Auction! Enjoy, and see you next week! Check out our apparel and accessories at http://bourbonshop.threadless.com/ Facebook: https://www.facebook.com/mybourbonpod/ Twitter: https://twitter.com/mybourbonpod Instagram: https://www.instagram.com/mybourbonpod/

We drink A Bourbon since its Bourbon month! And we talk about interview disasters , so if you are trying to get hired on a fire department, this podcast is for you!! We give examples what not to do. --- Support this podcast: https://anchor.fm/whiskey-fire-deparment/support

Jared Male Owned and operated by Jared Male, a talented veteran of Hill Country Barbecue, Dinosaur Bar-B-Que and Big Easy in London, the concept will be rooted in barbecue tradition – boasting classics like brisket, spare ribs, house cured and smoked bacon and smoked duck – while also serving creative interpretations and menu items inspired by the neighborhood (including collaborative efforts with The Pickle Guys and The Doughnut Plant). The concept is named for Male's grandfather, with whom he shared many holiday meals with in rural Connecticut. While preparing to launch his brick-and-mortar outpost, Male has been running a successful pop-up and catering business under the Randall's Barbecue name. He looks forward to introducing a new community-minded gathering place to the neighborhood. Email: info@randallsbarbecueny.com Location 359 Grand Street at Essex New York, NY 10002 Hours Sun-Wed 5pm–1am Thu-Sat 5pm–2am (kitchen closes one hour before close) TREY ZOELLER- Jefferson's Bourbon Jefferson's Bourbon is a Louisville, Kentucky-based brand of bourbon whiskey which is blended and bottled in the US and Canada by Castle Brands. The brand was first released in 1997. Jefferson's has used experimental blending and aging techniques, such as aging bourbon at sea, where wave action can affect the product's development. It also produces a rye whiskey. Jefferson's works in four step process for making bourbon which is: Distill, age, cut to proof and bottle putting more time and focus into the maturation process. The Jefferson's brand was initially applied exclusively to bourbon distilled by other companies. Jefferson's acquired Kentucky Artisan Distillery in Crestwood, Kentucky. 25% percent of barrels warehoused for aging in 2017 were produced at Kentucky Artisan Distillery. The other 75% are produced by independent distilleries.

The Ringer's Joe House connects with Jefferson's Bourbon cofounder Trey Zoeller to discuss his unique bourbon experiments including new kinds of barrels, Trey’s most perilous voyage to date, and how recreating 19th-century trade routes can completely transform the product (2:55). Then House links up with Juliet Litman for a classic ‘House of Carbs’ Food News (40:05).

Trey Zoeller, founder of Jefferson's Bourbon joins the guys to discuss the past, present and future of Jefferson's. Steve, Seth and Evan sip on Jack Daniel's.

On this week's podcast, Juliette rants about crafty neighbors and finger weaving, Playboy magazine, her favorite drive-in, and John Carpenter's Halloween, all while drinking a hot toddy with a side of Jefferson's small batch boubon.

What's the most intense environment one could age a whisky in? A Kentucky rickhouse with 100-degree temperature swings and high humidity...maybe. How about a deep-sea fishing boat on the ocean for more than three years? Trey Zoeller of Jefferson's Bourbon came up with the idea to put several Bourbon casks on a friend's boat...and his Ocean-Aged Bourbon is the result. He'll tell us how the marine environment changed the spirit into something unique. In the news, the latest on Bruichladdich's sale, a new Bourbon honoring a legendary whiskey thief, and much more...

Last time around, I mentioned the Laing Brothers and their vatting of casks from Laphroaig and Macallan to create the "Double Barrel." It was so intriguing that I decided to get Stewart Laing on the phone to explain it...and their plans to bring together casks from other distilleries with opposing taste profiles. In the news, the results of this week's Bonhams whisky auction, Arran names a whisky after the distillery peacock...who promptly takes off, Jefferson's Bourbon goes Presidential, and tasting notes on the new 25-year-old Rittenhouse Rye coming soon from Heaven Hill!