Bourbon Pursuit

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Latest Episodes:

054 - Pairing Food and Bourbon Cocktails with Bourbon Authority Susan Reigler Jul 02, 2016

Show notes

Susan Reigler, Executive Bourbon Steward and author of multiple bourbon books, talks about her past as a food critic and shares how to pair food with bourbon and explains what it means to be an Executive Bourbon Steward.

Show Notes:

Your bourbon resume is impressive. Where did this all begin? It must have taken some sort of inspiration.
How would you categorize yourself? We have bourbon historians. Do you consider yourself to be a bourbon enthusiast?
I want to talk about food for a little bit because you must have a very refined palate. When was the last time you ate at a Red Lobster?
Do you think food and bourbon pair well together because I sometimes find that i don’t get to experience the full flavor of a bourbon when i’m trying to eat my pepperoni stuffed hot pocket.
What dishes do you find are best paired with a bourbon?
Any particular bourbon that works better than others?
First off, give the listeners a quick explanation of what the James Beard Awards are and
what’s is like being a judge.
Give us the top 5 restaurants that you need to eat at while you’re here exploring the trail
What’s it mean to be an executive bourbon steward?
We've been told that women have a better palate than men. I hear you have scientific evidence that it's true.
See all of Susan's books on Amazon.com

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053 - Cooking and Collaborating with Bourbon featuring Chef Edward Lee Jun 23, 2016

Show notes

Chef Edward Lee, 4-time James Beard nominee, TV Show host, owner of 610 Magnolia and Milkwood, dives into culinary arts and cooking with bourbon while sharing his philosophy on bourbon with dinner that led to the creation of Jefferson’s Chef Collaboration.

Show Notes:

You were a suggestion from one of our listeners, give us your background as a chef and what led to southern cuisine
The derby couldn’t have been your first bourbon experience, or was it?
What intrigues you about bourbon?
Can you remember your first dish using bourbon?
Tell people about your two restaurants and dishes you serve here in Louisville
Does bourbon have any inspiration on your menus from time to time?
Talk to us about your book Smoke and Pickles and cocktails
Do you have a bourbon of choice when your cooking?
Talk about the process of choosing a bourbon for Jefferson’s Chef Collaboration

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052 - Annoying Trends in Bourbon with Kerry Bossak of Subourbia.com Jun 16, 2016

Show notes

Kerry Bossak (@bourbon_gamer), author of Subourbia.com, talks about how bourbon helps him lose weight and goes over his top 10 list of the most annoying trends in the bourbon world.

Show Notes:

Special guest co-host Blake from bourbonr.com shares his favorite release of the past few months.
How did you get into bourbon?
Also talk about your blog
Then we dive into the Top 10 most annoying trends in the bourbon world.

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051 - A Whiskey Wash Gathering with Maggie Kimberl, Nino Marchetti, and Michael Veach Jun 11, 2016

Show notes

Maggie Kimberl, Nino Marchetti, and Michael Veach join as we discuss Maker’s 46, Pappy & Co Cigars, history of Buffalo Trace, Castle & Key, and the failed crowd funding campaign by Jim Rutledge.

Show Notes:

Wrapped up dinner at Down One Bourbon Bar and in the Speak Easy Room.
Down One has a private Maker’s 46 selection and Micheal talks about a good food pairing
Talk about the Maker’s 46 Barrel Selection
Maggie, you had a chance to be a part of Pappy & Co’s Pappy Cigar Line. Talk about it.
How long will it be till you see counterfeit Pappy cigars?
Nino, you saw something interesting at a liquor store in Frankfort, talk about it.
Michael, talk a little bit about the Buffalo Trace Distillery history
Nino, you’ve been here for 3 days now, what is the coolest thing you’ve seen so far?
What makes you excited for Castle & Key?
I want to get your opinions on the failed Rutledge crowd funding campaign.

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050 - How Liquor Barn Manages Inventory and Allocated Bourbon with Ray Perryman, Spirits Manager Jun 03, 2016

Show notes

Ray Perryman (@LBSpringHurst), Spirits Manager at Liquor Barn (@LiquorBarn) in Louisville, shares an insider view to carrying over 400 bourbon and whiskeys, how to deal with the allocated ones, and keeping transparency.

Show Notes:

We open up a Van Winkle Rye 13 Year to start the show
Ray, I know you're a beer guy but do you enjoy the brown water?
How did you get into bourbon?
What is Liquor Barn for all those outside of Louisville?
What's the day in the life of a spirits manager?
You came into the Springhurst location and you said it was in dire need of a shakeup. What have you done to increase interest?
Talk about the Tasting Bar
How do you all deal with releasing rare bourbons
Talk about Flat Boat Bourbon

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049 - Do Bourbon Fill Levels Change Flavor Profiles? with Jordan, Eric and Nick, authors of BreakingBourbon.com May 27, 2016

Show notes

Jordan, Eric and Nick, authors behind BreakingBourbon.com, talk about how bourbon fill levels change flavor profiles and we look at the new releases to come in 2016.

Show Notes:

We see yet another Colonel Taylor will be hitting the market called EH Taylor four grain.
Each one of you give us a quick tidbit about how you got into bourbon
So what led into the point of starting a blog?
You all get to do a lot of reviews, what are some top reviews for whiskeys outside the state of KY?
You did your 100th review and you made it special. Tell us about that.
One of my favorite articles is the Bourbon Storage experiment. Tell everyone about that.
Once you open a bottle of bourbon, how long do you have until you have to drink it all?
One of your most popular articles is the release calendar. What are you all looking at for favorite releases outside of Fall?

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048 - The Kentucky Bourbon Affair Returns in 2016 with Adam Johnson May 20, 2016

Show notes

Adam Johnson (@CamperJohnson), Director of the KY Bourbon Trail, comes back to gives us the scoop on the 2016 Bourbon Affair and a more about Senate Bill 11.

Show Notes:

Senate Bill 11 tourism reform bill
You’re our first 3-peat guest, what’s been happening in the past year?
We’ve said time and time again that the Bourbon Affair is like a fantasy camp for bourbon lovers. Give everyone a recap of what is the Kentucky Bourbon Affair.
I was fortunate enough to go to the Opening Event last year at the MegaCavern and it was phenomenal. I was able to rub shoulders with titans of the industry and met some stellar folks. My wife even got me to do the ropes course since i’m scared of heights. What is the opening event like this year?
Talk about some of the newer events happening this year?
There was also one with Heaven Hill’s Build-aBarrel. talk about that.
I see that half the events are already sold out. it seems like everyone wants the opportunity to do a single barrel selection.
Pick the top 3 events with tickets still available.
We talked about the Old Forester Speakeasy series with Andy Treinan a few weeks ago. That seems like another “can’t miss event”

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047 - Blazing a Trail as a Woman in Whiskey and Michter's History with Andrea Wilson, VP and GM of Michter's Distillery May 10, 2016

Show notes

Andrea Wilson, Vice President and General Manager of Michter’s Distillery, gives us the history of Michter’s, her rich history influencing the bourbon industry behind the scenes, and hints at a new 20 year bourbon release and potential Celebration.

Show Notes:

Talk about your first encounter with whiskey or bourbon
How did that influence you to make a career from it?
What kind of path did you take because you can’t tell a distillery, “Hey i’ve got experience because i’ve been moonshining”
You’ve got a historic past. First woman to serve as chair for the KDA. What does that mean to you?
Talk about your current position at Michter’s and what that means
Give some people a quick history lesson of Michters
There is a new place being built on Whiskey Row, talk about that.
There are 4 core products, talk about each one of those and choose a favorite child
Then we have a few that are super extreme premium bourbons. Now choose a favorite child.
You also have reminiscent feelings when drinking bourbon, talk about your tasting experience.
What sort of legacy or impression do you want to leave on the industry?

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046 - Celebrating the Repeal of Prohibition at the Frazier History Museum with Andy Treinen Apr 29, 2016

Show notes

Andy Treinen, the Director of Marketing at the Frazier History Museum (@FrazierMuseum), talks history of prohibition, the future Bourbon Museum for “bourbonism”, and the Old Forester Speakeasy Series.

Show Notes:

Huge shoutout to Josh Menke for sending us a sample of Stranahans
Talk about your introduction to bourbon
What is the Frazier History Museum?
Talk about the prohibition exhibit on display right now
Talk about some of the things in the exhibit
Talk about George Remus and Al Capone
Why did they decide to do an exhibit?
What do you think is the most prized possession in the exhibit?
Talk about the future of this exhibit and your partnership with the KDA
Talk about what we will see in the future bourbon museum
This is important because of your location, so talk about that for a minute
Talk about the Old Forester Speakeasy Series
Finally, what’s the cost of admission to those who are on the trail and want to see the exhibit?

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045 - What is Double Double Oaked? with Chris Morris, Master Distiller at Woodford Reserve Apr 22, 2016

Show notes

Chris Morris, Master Distiller at Woodford Reserve, gives an insight into the historic grounds and the $1000 Mint Julep in time for Derby.

Show Notes:

Talk about your first memorable experience with bourbon. Good or Bad?
Talk about your background and coming into the bourbon industry
Let's talk about the Woodford grounds a little bit. It's held over 4 different names in the 200 years it's been existence.
What makes your bourbon special or unique compared to others?
There’s a misconception that Woodford is aged longer than Old Forester. Can you explain the differences?
What is the future of distilling going to be? Is it a science or art form?
You've been quoted as saying "Because we have a small distillery we use less sour mash than many distillers, which gives more fresh grain in every batch”. I know we can go to the liquor store and read a label that says Sour Mash bourbon but what does sour mash truly mean?
You also ferment the mash for nearly twice as long as other distilleries, around 6 or 7 days when most usually do 3 or 4. Again talk about the role that plays.
You do some unique experiments that are released yearly or even at the distillery. The latest masters select was called 1838 Style white Corn. Then there was another recent release called frosty four Wood. Talk about those.
Choose your favorite child
Talk about the process of the “Double Double Oaked”
It is Derby season and Woodford has some affinity with horses. Talk about your ties to the horse racing industry
Any favorite horse names over the years?
With Derby time the drink of the season if the Mint Julep, talk about the $1000 Mint Julep
I don’t know if this is fact or fiction, but is the ice actually flown in from a glacier?
How do you get your hands on one?

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