Podcast appearances and mentions of trey zoeller

Innovative protein brands and proactive meetings. The hosts advocate for both in this episode, which also features an interview with Trey Zoeller, the founder of pioneering whiskey maker Jefferson's Bourbon, a brand recognized by and awarded for its Ocean Aged At Sea expression, a whiskey matured on ships that travel around the world. Show notes: 0:25: Bag It. Face To Face > Email. Take A Minute. The Liver! Fridge Pop. Beard Scoby. – Less than three weeks away from BevNET's winter events, Ray gets agitated while sharing some important travel tips and the hosts explain why meeting John Foraker in December should be on your agenda. They also introduce a new Taste Radio social series, enjoy a new kind of scent in the studio and sample several products from protein-centric brands, including ancestral meat snacks, peanut butter cookies, and mint chip-flavored shakes. Ray also highlights a new brand of macron pops and John tests out a new kombucha-inspired after shave. 28:41: Interview: Trey Zoeller, Founder, Jefferson's Bourbon – Trey, who first joined us for an interview in 2020, talks about why the pairing of oysters and Jefferson's Bourbon Ocean Aged At Sea expression works so well. He also discusses the origins of the uniquely matured whiskey and why the product was initially disparaged by his industry colleagues, and how Jefferson's, which is known for its innovative approach to aging, maintains the cache and image of being a renegade while simultaneously being a widely distributed and popular brand. Brands in this episode: Daily Crunch, Once Upon A Farm, Fly By Jing, Country Archer, Russian River Brewing, Kombuchade, Hint, Grounded, LifeAid, H&H, Macarooz, Health-Ade, Dogfish Head, Love & Chew, Lenny & Larry's, Jefferson's Bourbon

We are joined by the newest member of the Kentucky Bourbon Hall of Fame, Trey Zoeller. Trey is the Founder of Jefferson's Bourbon and is a return guest to the Bourbon Lens podcast. Trey previously joined us for Episode 72 and we were happy to catch up with him during Bourbon Heritage Month. In this episode, we discuss Jefferson's latest innovation, Jefferson's Tropics Aged in Humidity, which had Trey send a load of his bourbon to Singapore to test the impact of Singapore's extreme heat and humidity. We hope you enjoy this episode and welcome your feedback, as always! Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us over the last 5 years. The biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of Bourbon Lens Tasting Club, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens   About Jefferson's Trey Zoeller and his father, Chet, a famed bourbon historian, established Jefferson's in 1997. They were continuing a family tradition that goes back to 1799 when Trey's eighth generation grandmother became the first woman on record in America to be arrested for the “production and sales of spirituous liquors.” Over the last 25 years, Trey has brought a unique perspective to Jefferson's, seeing bourbon through the lens of nature, exploration, and experiences. The brand has led with innovations in the art of blending and maturation, yielding distinctive flavors.

Tasting Notes:  This limited edition release from Jefferson's pays homage to Trey Zoeller's 8th generation Grandmother named Marian McLain, a woman who in 1799 was arrested for bootlegging and was one of the first documented women in American whiskey. No surprise, Trey and his father Chet are bourbon historians, the latter having authored several books on the subject of American whiskey. The repository of bourbon stories and history amongst the Zoeller clan is second to none. That being said, their release of a bourbon "blend" is also right in line with current trends, where distillers and bottlers attempting to STRETCH and evolve the resources of aged whiskey in a time of great demand, can create something altogether better than the sum of its parts. The blend is a 14yr old Tennessee Bourbon, an 11yr old Kentucky, an Indiana Wheated Double Barrel, a Kentucky Rum Cask Finish, and an 8yr old Kentucky Bourbon, all bottled at 102 proof. A surprising amount of orchard fruit on the nose with florals and vanillas spiking between whiffs, very elegant. On the palate, loads of barrel spice, soft nougat, fruit, and leather. Distinct orange and cherry emerge as well, as if READY MADE for an over-the-top Old Fashioned.

Steve, Renee and Jeremy chat about Trey Zoeller's bourbon legacy. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: 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.

If you saw a market that was a sinking ship, would you jump on board? That was bourbon 25 years ago when clear spirits were winning. Trey Zoeller joins the show once again to reflect on the past 25 years. We dive into what it was like trying to break into a community that didn't want newcomers and the hurdles that came along with it. Not to mention, how he could get great barrels of bourbon for a steal because no one wanted them. Lastly, we talk about the lightbulb moment of Ocean that has truly become his signature on the industry and if we will ever see Jefferson's Space Aged. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about looking for flavors on white dog You were 28 years old when you started Jefferson's in 1997, tell us about that time. How did you know that there was a bunch of aged whiskey sitting around to buy? What was is like trying to sell whiskey between 1997 and 2002? Did you ever think about closing up shop and quit selling whiskey? Were you welcome to whiskey festivals? Why did Brown Forman and Heaven Hill send you a cease and desist? What hurdles did you have with sourcing early on and how did you get ahead of it? How did you handle the call when it came to buying the 17yr Stitzel-Weller barrels? When did you realize you were running out of 17yr barrels and you had to do something different? Tell us the background on Ocean and the lightbulb moment At any given time, how many barrels do you have at sea or on river? How many voyages are you up to now? When can we expect Jefferson's Space Aged? @jeffersonsbourbon Support this podcast on Patreon

Jefferson's founder Trey Zoeller joins the show to share how he's “Pushing the boundaries of what bourbon can be, and the defintions without bastardizing it.” We also share a dram of Jefferson's newest release Ocean Rye. Trey explains the origins of the Ocean series, and how he's honoring tradition, history and adventure to create a whiskey apart from the rest of American distilleries.Guests: Trey ZoellerHosts: Jake Hukee, Callum O'Donnell & Chris BlatnerListen to more episodes and read stories at keyinthelake.comKey In The Lake

Tiny & Xavier hang out for the evening with Jade Peterson Master Distiller for The Kentucky Artisin  Distillery along with Ethan Whitman distiller   !f you have wondered where the Jefferson's and The Jefferson Ocean line has come from,  Jade will clear that up fo you in this podcast of The Scotchy Bourbon Boys!                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       &nbswww.logstilldistillery.com Support the show

What can I say other then Ed Lee is a brilliant chef great friend, we have cooked together and had so much fun in so many places. This was a really great conversation and I am so happy we can share it. Edward Lee is the Chef/Owner of 610 Magnolia and Whiskey Dry in Louisville, Khora in Cincinnati, and the Culinary Director for Succotash Prime in DC and Succotash in NationalHarbor. He is also the Co-Founder and Creative Director for The LEE Initiative, a non-profit dedicated to diversity andequality in the restaurant industry. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book, Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine. His first book, Smoke & Pickles (Artisan Books, May 2013) was a national bestseller.. Lee has been a six-time finalist for the James Beard Foundation Award for Best Chef: Southeast. In 2018, Food & Wine Magazine named 610 Magnolia one of the country's most important restaurants of the past 40 years. The Michelin Guide DC awarded Succotash a Bib Gourmand in 2019.Chef Lee appears frequently in print andtelevision and his writing has been featured in The New York Times, Esquire, Food & Wine and many other national publications. He was nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. He has hosted and written a feature documentary called Fermented. His philanthropic work includes the Lee Diversity Scholarship to support the Southern Foodways Alliance Oral History Workshop. In 2017, Chef Lee launched The LEE Initiative, which operates several programs under its umbrella including the Women Culinary and Spirits Program, Restaurant Workers Relief Program, Restaurant Reboot Relief Program, and McAtee Community and Training Kitchen. During the pandemic, The LEE Initiative distributed over 2 million meals, invested $1.5 million in small farms, and gave over $1 million in grants to Black-owned food businesses across the country. Chef Lee was awarded the Muhammad Ali Humanitarian Award in 2021. His luxury small batch bourbon created with Trey Zoeller is called Chef's Collaboration Blend with Jefferson's Reserve and is sold wherever fine whiskey is sold.

Bourbon fermenters are bubbling all over the United States because of unprecedented global demand for "America's Native Spirit." September is Bourbon Heritage Month, and there's a sound argument to be made that history will remember this as one of the brightest periods ever for Bourbon. We'll look at the business fueling that growth this week with Steve Beam of Limestone Branch Distillery in Kentucky, Trey Zoeller of Jefferson's Bourbon, and Craig Johnson of Pernod Ricard USA. His colleagues have been among the most active investors in Bourbon over the last five years, including acquiring Jefferson's 18 months ago. In the news, the U.S. will open its borders for whiskey tourism starting in November, while the Heaven Hill strike continues in Kentucky. In our Behind the Label segment, we'll look at two different methods of distilling whiskey...both involve grain, of course, but that's where the similarities end.

Join Nick and Jason as they chat with Trey Zoeller from Jefferson's Bourbon.  We hope you enjoy the show!

Founded back in 1997, Trey and Chet Zoeller wanted to be innovative with whiskey when whiskey wasn't even hot yet!  Fast forward 24 years, and they are a household name.  Join us as we chat with Trey Zoeller and learn more about his passions, why he started Jefferson's with his father, and what he's excited about for the future!  Enjoy!

Steve, Renee and Jeremy interview Trey Zoeller of Jefferson’s about their newest offering. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Bourbon expert Tom Fischer talks with Jefferson's Founder Trey Zoeller live from the Kentucky Artisan Distillery about the new Jefferson’s Rye Cognac Finish Whiskey. They do a live review and whiskey tasting of this rye whiskey finished for 18 months in a blend of VSOP, VS and other ages of used French Cocgnac casks. Trey also gives an update on Jefferson's Ocean Bourbon Voyage 25, Ocearch, and other Jefferson's Bourbon whiskey releases to come. Subscribe to this podcast channel and check our YouTube.com/BourbonBlog. --- Support this podcast: https://anchor.fm/bourbonblog/support

Interview with Trey Zoeller, Founder and Chief Strategist of Jefferson's Bourbon. When you visit Jefferson's  at Kentucky Artisan Distillery, get ready for an exclusive and customized experience. From ocean bound bourbon to a curated tasting space in conjunction with Restoration Hardware, this unique tour will leave you wanting more... Bourbon that is! For upcoming hours and tours go to JeffersonsBourbon.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. Go to MintJulepTours.com/HorsesHatsBourbon/

Steve, Renee and Jeremy interview old friend Trey Zoeller about Jefferson’s Bourbon. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Jefferson’s Founder Trey Zoeller joins Bourbon whiskey expert Tom Fischer to talk about and taste the new Jefferson’s Reserve Single Barrel 100 Proof on the first day of its release. Jefferson's Reserve Single Barrels will also soon available in limited quantities across the country. However, Kentucky Artisan Distillery is the first place you can this new release and they will continue to have unique single barrels under the Jefferson's Reserve Bourbon expression. This is the first 100 proof release from the brand. Zoeller also tells BourbonBlog.com about a new Rye whiskey release coming in March 2021 and other new Jefferson's Ocean Voyage releases coming. Have a guest you'd like to see on our show? Email bourbon@bourbonblog.com --- Support this podcast: https://anchor.fm/bourbonblog/support

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

This week on the pod we are joined by dad to two, and the founder and whiskey maker of Jefferson’s Bourbon, Trey Zoeller. We had a great time talking with Trey about his family heritage in Kentucky and the bourbon world, creating Jefferson’s Bourbon with his dad, some of the different Jefferson’s expressions, balancing work with raising twins, divorce, and so much more! Trey had a great Today’s Dad definition that was all about the evolution of a Today’s Dad, creating balance, crafting experiences, and getting your kids ready to fly the nest. A big thanks to Trey for joining us on the podcast this week! September is National Bourbon Heritage Month, so grab some Jefferson’s and give this episode a listen-you won’t be disappointed!In This Episode: Guest’s Show Notes & Today’s Dad Definition - http://www.wakedaddrinkrepeat.com/podcast/trey-zoellerDrinks:Trey Drinking 5 different Jefferson’s experiments + 1 beautiful ‘infinity pour’Jefferson’s Ocean - Voyage 20 Jefferson’s Very Small Batch Extra:Jefferson’s BourbonChet Zoeller - Bourbon in Kentucky WilletChef Edward LeeJefferson’s Chef Collaboration Esquire & Jefferson’s Barrel Aged Manhattan Discussed Episodes:EP: Gregg Spiridellis EP: Scott StallingsEP: Joe CarrEP: Dr. Ryan RedmanMusic:Performed and written by Jordan BurrisProduced by Jordan Burris & Asher SmithSubscribe:Apple Podcast - https://apple.co/2Tt9FkaSpotify - https://spoti.fi/2MfPPI3Stitcher - http://bit.ly/2McLrJVGoogle Podcast - http://bit.ly/2MemDS4Check us out at: Wake. Dad. Drink. Repeat.

If there was ever a time to have a glass of bourbon, now is it. Back in 2007, Congress passed a resolution declaring September National Bourbon Heritage Month. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum are joined by Trey Zoeller, founder of Jefferson’s Bourbon, to talk about why the month-long holiday was created and how to properly celebrate it.So fix yourself a glass of bourbon 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.

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.

It’s one of the world’s most respected whiskey brands, but early into the development of Jefferson’s Bourbon, founder Trey Zoeller could hardly give away his products.  Launched in 1997, Jefferson’s was one of just a handful of super premium bourbon brands on the market. Although it would take years before consumers began to embrace high quality, small-batch whiskey, Zoeller gradually emerged as one of the industry's most innovative and forward thinking entrepreneurs, having introduced novel and highly experimental methods for maturing bourbon. A prime example is Jefferson’s flagship expression, which is aged at sea and exposed to temperature fluctuations, producing a complex flavor profile. In 2006, Jefferson’s was acquired by sales and marketing firm Castle Brands, which in turn was acquired by spirits conglomerate Pernod Ricard last year. Today, the brand sells over 100,000 cases annually of its small batch bourbon and rye whiskey and Zoeller maintains his stewardship as the label’s Chief Strategist. In an interview featured in this episode, Zoeller spoke about navigating an evolving whiskey category, initial criticism of Jefferson’s approach to innovation, balancing consumer demand for diversity and predictably and whether he has any regrets about selling the company prior to the bourbon boom of the past decade. Show notes:  1:09: Trey Zoeller, Founder, Jefferson’s Bourbon -- Zoeller spoke with Taste Radio editor Ray Latif about how time away from his home state of Kentucky framed the initial vision for Jefferson’s, how consumer appreciation and demand for bourbon has evolved over the past two decades, how he determined his highest value in the company and why he doesn’t consider himself a distiller. He also explained why he’ll “never create a brand or an expression out of a boardroom,” why he’s encouraged about the future of Jefferson’s under the Pernod Ricard umbrella and whether he plans to launch another bourbon or spirit company. Brands in this episode: Jefferson’s Bourbon, Jim Beam, Wild Turkey, Maker’s Mark, Jack Daniel’s, Macallan

Trey Zoeller - 8th Generation Master Blender and Founder of Jefferson's BourbonFour brand facts/bullets:Jefferson's pushes the boundaries of the definition of bourbon without bastardizing it, while always tipping our hat to tradition. Of the 19 Jefferson's expressions, 17 do something more that what most distillers do, which is distill, age, cut to proof and bottle.  We put more time, money and effort to massage the juice to taste what we are trying to achieve. We do most of our innovations with collaborators. i.e. Chris Fischer -Ocean. Cyril Chappellet-Pritchard Hill. Chef Ed Lee- Chef's Collaboration. Transform corn get bourbon, transform bourbon get Jefferson's. Social handles:Facebook: Jefferson's Bourbon Instagram: Jeffersonsbourbon Website:  www.jeffersonsbourbon.com 

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/

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).

Steve, Renee and Jeremy talk to Trey Zoeller of Jefferson’s Bourbon and Chef Edward Lee as they rollout their second combined effort, Chef’s Collaboration II. It’s a fun and entertaining time as these two good friends talk about their second offering in the Chef’s Collboration line. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).  

Steve and Jeremy kick off a Jefferson’s Bourbon party with a podcast dedicated to bringing the audience into a private event designed to launch the release of Jefferson’s Presidential Select 16. The ABV Network has turned this podcast around as quickly as possible to get the audience in on the fun. We literally recorded this show at 5:00 p.m. Eastern time at Kentucky Artisan Distillery (KAD) on November 2 and are releasing it on the same day just as the event starts at 6:00 p.m. Enjoy the interviews with Trey Zoeller, Distillery Manager Liz Ratliff and Lead Distiller Jade Peterson. JPS 16 begins rolling out in select markets starting Friday, November 3. Bottles can also be purchased at KAD starting on the 3rd (Kentucky Artisan Distillery, 6230 Old Lagrange Road, Crestwood, KY 40014). Please be sure to check out our sponsor in Flaviar (flaviar.com), a club where you can enjoy many great benefits and sample some incredible whiskey, rum and gin offerings on a quarterly basis with their unique tasting boxes. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).

Steve, Chrissy and Kelly Sea (@bourbonsailor on Instagram) narrate the much anticipated Bourbon Blends Challenge pitting Steve, Chrissy and Evan against one another in a contest judged by none other than Trey Zoeller of Jefferson’s Bourbon. The idea was to take bourbons off the shelf, blend them and then see who comes up with the best tasting batch. Please check out Flaviar, our newest sponsor. Flaviar (flaviar.com) is a club where you can enjoy many great benefits and sample some incredible whiskey, rum and gin offerings on a quarterly basis with their unique tasting boxes. Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com).

It’s National Bourbon Heritage Month and also the Birthday Month for the ABV Network (the first episode of The Bourbon Show was released on September 1, 2016). To celebrate, Steve, Kaitlyn and Evan revisit the show’s interview with Trey Zoeller of Jefferson’s Bourbon fame. We are also proud to have a new sponsor to the show. Flaviar (flaviar.com) is a club where you can enjoy many great benefit and sample some increidble whiskey, rum and gin offering on a quarterly basis with their unique tasting boxes. Flaviar is also hosting an event in New York City on September 14 called the Craft Spirits Celebration. Head on over to to our website, abvnetwork.com to click on some links to get more info or buy tickets. Be sure to listen to the very end for the cocktail segment after the show featuring our very own ABV Network Staff Mixologist Sailor Retro mixing up a cocktail she calls the Leather and Smoke Bourbon Sour. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).

Alicia, Steve and Evan discuss how much they love Trey Zoeller of Jefferson’s Bourbon. The Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com).

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.

Trey Zoeller, Founder and Master Blender of Jefferson’s Bourbon, shares his story with some new information about a new Presidential special release. Your family history is going to play a large part in this, talk about how you got into bourbon. Quickly talk about your dad for a bit How did you start the Jefferson’s Brand For our listeners out there just now getting into bourbon, give us your pitch of Jeffersons. Give some history on why it’s called Jefferson’s Bourbon and not Zoeller’s reserve You’ve been a non-distilling producer since 1997 up until last year. Talk about the current operations The Jefferson’s Presidential line hasn’t been seen on the shelves around the country in a few years. Any chance of those higher aged bourbons making a return? We also haven’t seen any of the Jefferson’s Rye You’ve been doing quite a bit of experimenting lately. The Jefferson’s Wood Experiment, Chef Collaboration, the Groth Cask finish, the Oceans. are there any other’s I’m missing? Anything on the horizon? There is actually a pretty great story behind the Oceans and I think the listeners would get a kick out of it. So talk about that Ocean’s Cask strength is making its way out there. We’ve seen many start going that route and offering barrel strength expressions Follow along with Jefferson’s Journey What’s the life of Trey like outside of bourbon?

This week on In the Drink, Joe Campanale is joined by Trey Zoeller, the founder and Master Blender of McLain & Kyne, Ltd., producer of the Jefferson’s portfolio of bourbons. Founded in 1997, McLain & Kyne Ltd. develops, produces and markets the Jefferson’s family of “very small batch” Kentucky straight bourbons and ryes. McLain & Kyne currently produces 8 lines of very small batch bourbons and whiskies including Jefferson’s, Jefferson’s Reserve, Jefferson’s Presidential Select and Jefferson’s Rye, Jefferson’s Presidential Select Rye, Jefferson’s Ocean, Jefferson’s Chef’s Collaboration and has a number of experiments in the works. M&K portfolio is distributed in 50 states and 9 countries. Trey purchases aged bourbon in barrels, ages it and finally marries “very small batches” to deliver a unique, yet consistent flavor profile for each of his whiskies. Trey also founded the Phoenix Global Group, LLC in 2003 to introduce Pink and Vegas energy drinks, Pink 2-0 “Water for Women”, Pinque Chardonnay. He also partnered with a Kentucky brewery to produce Jefferson’s Reserve Bourbon Barrel Stout.Trey is the father of twins and enjoys playing polo, squash and coaching his son’s lacrosse team. In his free time, he goes hunting and fishing. Trey received a Bachelor of Arts from Tulane University in 1990. This program was brought to you by Michter’s. “Growing up in Louisville you’re surrounded by bourbon – it’s a way of life. If you go to my Grandma’s house, you’re not asked what you want to drink – you’re asked how you take your bourbon.” [1:45] –Trey Zoeller on In the Drink

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...