Bourbon Pursuit

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Latest Episodes:

134 - Being New to Bourbon: Exploration and the Chase with Darin Mellor Feb 01, 2018

Show notes

Many seasoned bourbon drinkers know all too well the climate of things, but rarely ever stop to think how newcomers to this hobby view it. This episode takes an outside look in from experimenting with high rye, low rye, and wheated bourbons as well as a look into how our guest views allocated items. Darin Mellor, a spirits enthusiast, has been on the beer and tequila chase in the past and recently got into bourbon. Learn about his journey into the crazy hobby that can be very frustrating at times.

Show Notes:

What first attracted you to bourbon?
Talk about the tequila and beer chase for a bit.
Before you started really getting into it, was there anything that made you anxious or nervous?
What made you want to know more?
How did you start exploring high rye vs low rye vs wheated bourbon?
Did you even know these different kind of bourbons existed before you dove in?
What made you go with something barrel proof when you first started getting your few bottles?
Being new to the scene, what's your take on non-distilling producers?
When you go to a store and see a hangtag or sticker that says "Won Double Gold", does that influence your decision?
How did you come to find out about Facebook groups or reddit?
What was the most surprising thing you saw when you started reading more into bourbon?
It took me almost 6 years until I found out about limited edition bourbons. How did you find out?
Am I creating the problem or are new bourbon drinkers the problem when it comes to the allocation issue?
So talk about your first reactions when you see an acronym like WLW. Are you like what the hell are these guys talking about?
Now that you are getting into the bourbon scene, what's the most frustrating part?
What advice can you give to seasoned veterans of bourbon when all the new people are coming into the hobby?
Are you surprised people are waiting in lines and lotteries for bourbon?
Have you found yourself sneaking bottles in the house from your significant other?
You can read more about Darin at mempxl and on Instagram at @mempxl

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133 - Grain to Glass with Ryan Burchett of Mississippi River Distilling Company Jan 25, 2018

Show notes

The grain to glass movement isn't new, but it's a way for brands to differentiate themselves as they have complete control of the distillation process from all locally sourced products. It sparks pride in your area and builds relationships across the process until it hits the consumer. Ryan Burchett, Co-Owner and Distiller at Mississippi River Distilling Company, joins the show to talk about new experiments are happening from partnering with other distilleries and how the wood effecting the barrel is the next frontier for unique concepts and spirits.

Show Notes:

Ryan, let's talk about you for a minute. Talk about your background and if you grew up around spirits.
How old are you and your brother? When did you get the bug to really dive into this venture?
Your known as one of the bourbon brothers that changed prohibition-era state law in Iowa, so talk about the history of Iowa and the meaning behind this title.
Before we dive into it, give us an overview of Mississippi River Distilling Company
Talk about the origins and how the name Mississippi River came to be or did you look out your office window and saw the Mississippi River and said "that's it!"
So the whole grain to glass thing is something we hear very often now. It's almost counterintuitive to what some of the big titans in the industry do. They feel that sourcing the best grains are the most efficient way to create a quality product, no matter the distance. But they also have to buy from multiple farms for the same grain. So talk about your view of having grain to glass distillation and what it brings.
Talk about some of the brands and spirits you all are doing.
Ok what's an "artisan spirit"? I'm intrigued
Let's be honest, you're on a bourbon podcast but do you have a particular spirit you enjoy distilling more than it?
What states are your products distributed so our listeners can be on the lookout?
Talk about the tours and what's unique?
Talk about Iowa for a bit. You're our first guest from this state so what's bourbon growth been like in regards to the market?
You started this 5-7 years ago - How has your own operation grown from where it started?
How many barrels are you aging? You’ve got a lot of experimental barrels going on but what is your primary age you shoot for in your bourbon whiskey? Size of barrels being used? Where do you get your barrels?
Where are you located so people can visit you and some social media locations to learn more about you

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132 - Kentucky's Bourbon Boom: Economics Panel at the University of Louisville with Bill Samuels, Mike Veach, Reid Mitenbuler, and Susan Reigler Jan 18, 2018

Show notes

What happens when you get Bill Samuels, Mike Veach, Reid Mitenbuler, and Susan Reigler in front of an economics class? You talk about the growth of bourbon, the economic impact of it, and how to get jumpstarted into a career. Thanks to the John H. Schnatter Center for Free Enterprise at the College of Business, University of Louisville for hosting and allowing us to record. This event is just one of a series of events on the bourbon industry in the college this semester . The bourbon theme included an economics reading group which read and met to discuss Reid’s book. They also took field trips to Buffalo Trace and Peerless distilling. In addition, the economics senior capstone class is focused on the economic history and importance of the industry. Students in the class are writing a variety of research papers on the bourbon industry for their senior projects.

Show Notes:

We will first attempt to wrap our heads around the size of the boom
What consumer and federal or state-level regulatory trends might be facilitating the recent resurgence.
We will be considering the economic impact on KY, including investment, job creation, tourism, and exports. I’ll have the panelists dwell on the recent investment announcements by BBC, Lux Row, Stoli, and Heaven Hill plus the revival of whiskey row (Old Forester, Michter’s, and, by extension, Peerless, Angel’s Envy, Rabbit Hole, and so on).
What about the marketing strategy of old brands and distilleries being brought back from the dead (Peerless, Kentucky Owl, and Old Taylor/Castle & Key).
Given it is fall release season, discuss the surging popularity of the boutique brands from the big distillers and the associated retail price increases, shortages, production timelines, and the “ethics” of the secondary market.
What is your opinion on the future? Can the boom last and what opportunities are out there for UofL students interested in the industry?

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131 - Banning Crotchshots, Vintage Spirits Law, and Favorite Wheated Bourbons on Bourbon Community Roundtable #16 Jan 11, 2018

Show notes

The community did a pretty quick 180 in regards to treating people more fairly in facebook groups. We discuss how banning unopened bottles has settled the drama and also evaluate the definition of the new vintage spirits law that has passed in Kentucky. Taking a speculative look at the success and if it has the potential to go mainstream across the country. Lastly, we wrap it up talking about our favorite wheated bourbons of all time.

Show Notes

Blake are you going to be coming out with a whiskey inspired cookbook?
It is now (as of Jan 1) legal in Kentucky for people to sell their vintage spirits to liquor stores (and bars), which can then sell them to the public. What are our speculations on what will happen?
It looks like the flood gates have opened up again and eBay has seen a rise of bourbon being sold. Is this just eBay not paying attention?
The Crown Royal Bourbon Mash Blended Canadian Whisky
Your favorite wheated bourbon ever.
Listen to all the Bourbon Community Roundtables.

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130 - Ask a Master Distiller with Shane Baker of Wilderness Trail Distillery Jan 04, 2018

Show notes

You may remember of Dr. Pat Heist of Ferm-Solutions back on episode 121 talking about the science of yeast. This episode feature his counterpart Shane Baker, Master Distiller of Wilderness Trail Distillery, as he answers all the questions you ever wanted to know from a Master Distiller. These guys are very well known in the bourbon world amongst distillers who know what they are doing. We take a deeper dive into grains and how this distillery has been aging product for almost 4 years and still hasn't released a bourbon yet.

Show Notes:

Tell us a bit about Wilderness Trail?
Where are you located?
Do you use the same yeast strain in all your different mash bills?
Adam Kessell I'd like the hear about all crop yield, and the agricultural footprint of bourbon/whiskey and what safe guards we take for the long term success of the product.
Can you continue to keep it local?
How often do you turn away grains?
What do you think about the bourbon boom from a craft standpoint. what needs to be done to maintain this momentum?
Aged stock vs making money. where’s that balance?
What advice to give to other craft distillers?
What in your opinion is the biggest factor in distilling/aging? Mash?,distillation temperature?, entry proof?, barrel type or aging location?
Chris Scott I want to hear more about sourcing grains. We already heard Jimmy Russell say he must source rye from Europe. That blew my mind.
Dustin Charles Herr Discuss year to year variation of crops affect on flavors.
Steven Granger Discuss how sourcing grains from different parts of the world makes a difference in the finished product.

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129 - Bourbon Trail meets Tobacco Road, Bourbon and Cigar Pairings with Jake's Cigar Bar Dec 28, 2017

Show notes

Enjoying a glass of bourbon while smoking a cigar seems like an average Friday night to some people. However, pairing a bourbon and cigar can be more complicated than you think. We sit down with Jake Glancy and Jeremy Kendrick of Jake's Cigar Bar to get a complete cigar 101 lesson on everything from cuts, types, leaf varieties, and more to understand how the unique flavor of a cigar will compliment different types of bourbon. You will want to rush outside and smoke a cigar after listening to this one!

Show Notes:

Let's start from the beginning and talk about the types of cuts
How do you pick the ring gauge or size of cigars?
Talk about the wrappers and what flavors each type release
What's the difference between tobacco in Nicaragua and Honduras versus in Kentucky?
Talk about hand-rolled versus machine-rolled.
Bourbon drinkers have a progression from mixing to neat, what about cigar smokers?
What do you mean by tasting a cigar by "thirds"?
It's moving from cigars and scotch to cigars and bourbon. What's the initiative?
Describe the different shapes of cigars
When you're smoking a cigar do your taste buds or receptors change rather than drinking bourbon alone?
What's the sweet spot for the third in your opinion?
I'm going to throw some bourbons at you and you tell me what cigars would pair well.
Talk about higher in proof bourbons like Stagg Jr and barrel proof bourbons and the cigars that pair well
It seems like Four Roses pairs well with any cigar
Talk about barrel aged cigars
What about something super light like 80 proof Basil Hayden
Rye whiskey is growing in popularity. How does rye whiskey stand up in cigar pairing?
How about something that's super oaky like Elijah Craig 23?
How about finished bourbons like Angel's Envy port finished bourbon?
The craft market is booming but what do you pair with something that has a grain forward flavor?
Talk about the Van Winkle Cigars. Are they good or are they hype?
I see a lot more Barrel aged cigars on the market and I am curious for recommendations and also some info on the technique and how it imparts the flavor from the barrel to the tobacco.
Are Cubans really that much better?
Get 15% off at Jake's by mentioning you heard about them on Bourbon Pursuit!

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128 - Overnight Bourbon using TerrePURE with Jacob Call of O.Z. Tyler Distillery Dec 26, 2017

Show notes

It's a controversial topic amongst bourbon purists. Can you replicate all the effects Mother Nature and Father Time add to the bourbon that rests inside a barrel? Jacob Call, Master Distiller at O.Z. Tyler, comes from a long family lineage of distillers and decided to do take on an industry with Terressentia using TerrePURE technology. Learn about the growth of this startup and small bit about the technology in this episode.

Show Notes:

How did you get involved with bourbon and got you here today?
Do you have any good stories with being around Booker and Fred?
Tell us a bit about the property here in Owensboro
How bad of shape was this Old Medley Distillery when you got here?
I was surprised at the size, it seems like you're pumping out a bunch of product
What is creating all this expansion especially when you are so new?
Explain the TerrePURE process because you're expediting the aging
So it's not just marketing BS?
Do you worry about bourbon purists not enjoying this when you talk about age statements and the like?
If it works so well, why wouldn't the big boys want to license this?
Talk a bit about the O.Z. Tyler Brand
Will there be other brands to come out?
So it has to be barreled for at least a year to be labeled Kentucky bourbon
I was blown away by the taste. It actually tastes like a 4 year old bourbon.
Where is Terressentia focused for the future?

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127 - Sourcing High End Bourbon with Bill Thomas, Mike Jasinski, Mike Miller, and Jared Hyman Dec 21, 2017

Show notes

This new episode is a flash back to an interview Ryan performed while at Kentucky Bourbon Festival 2017 while sitting with one of the shows all-time favorite guests, Bill Thomas. In addition we're joined by the likes of Mike Jasinski, Jared Hymen, and Mike Miller of Delilahs in Chicago. This is a regular who's who in bourbon and it's great take on the industry of high-end bourbon pours, and the savviness of bourbon markets.

Show notes:

Talk about Bourbon Bonanza and Jeeps for Joy
What is hunting like now?
How is value perceived on a certain bottle when the seller is looking at asinine market prices?
Is dusty bourbon supply now able to meet demand and not as hard to find?
How do you protect yourself from fakes in the secondary market?
Do laser codes even matter?
How do you find those value pours at your establishments?
View all our other Bill Thomas episodes

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126 - Bitcoin, Community Bullying, and 2017 Bourbon of the Year with Bourbon Community Roundtable #15 Dec 14, 2017

Show notes

In this final Bourbon Community Roundtable of 2017 (it's the 15th edition) we look at the unique rise of trading bourbon for bitcoin weighing out the pros and cons, a look back into how the bourbon community has changed for the worse in 2017 and we cap it off talking about our favorite Bourbon and Rye releases of the year.

Show Notes:

In recent news, we’ve talked about different ways of trading for bourbon. I’ve traded landscape work. I know Ryan has traded his services for boxes of Jefferson’s before. But the new trend is bitcoin. So before we get into the pros and cons of doing a bourbon trade with bitcoin, who has taken the leap and bought some?
It’s really hard these days to find a good forum that doesn’t start lashing out or people that post their life’s collection of pappy that create a whirlwind of comments. At one point Bourbon Info Exchange and Bourbonr were good places you could go for just normal discussion. But lately, it’s become a game of who can make the poster feel like a douche. I’m honestly a bit appalled by it all. It has ruined the sense of community. there was once a time when you could try and become educated but everyone is quick to jump on ridiculing people now. It’s certainly not a friendly community any longer.
Ok.. the time has finally come. Our Bourbon of the year choices. lets have a discussion about this because I know not everyone has tasted everything.
Surprise Barrel for our fans!!!

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125 - The Export Market with the British Bourbon Society Dec 06, 2017

Show notes

If you think the bourbon frenzy has gotten bad here in the US, well you don't know what it's like to live outside the borders. This episode features Ed Rosie and Andrew Watson, members of the British Bourbon Society, as we we discuss the transition of scotch drinkers to bourbon, the European search for dusties, and how it's nearly impossible to get your hands on store picks which we take for granted.

Show Notes:

How did you get into bourbon
What is the British Bourbon Society all about?
Talk about the current state of affairs with bourbon in the UK.
How much have you seen the EU pick up on this? Are there dedicated bars? Are bartender cocktails changing?
Is it cheaper to have your booze imported from a different country?
Have you taken all the dusty bourbon out of Europe?
I have friends from the UK and when they visit they tend to bring extra suitcases for shopping because things are just cheaper here. How do the prices compare to the US with taxes?
How often are you making pilgrimages to go shopping?
At this point, Trump is making more enemies across the globe and within our own country. Back in July, the European Union talked about a retaliatory tariff on steel imports. They said there would be heavy taxes on American whiskey. And the senate majority leader is Mitch McConnell who represents Kentucky, so it’s no wonder why they would go straight for the groin. As bourbon begins to boom and flourish in export markets this could really hit home as every distillery is in hyper-growth phases. Fred Minnick had an article on the NYTimes that really touched on the subject. I want to get your opinions on what this tax could potentially do
What’s the difference in the legalities? still a 3 tier system?
You also have some interesting export only bourbons you have access to. Wild Turkey 12 year. Blantons SFTB and Gold and Reserve. But what do we have in the US you wish you had every day access to?

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