The Spirit Guide Society (Pouring With Heart)
Explorez tous les épisodes de The Spirit Guide Society
| Date | Titre | Durée | |
|---|---|---|---|
| 11 Jun 2019 | 70: Deerhammer Whiskey with Lenny and Amy Eckstein | 00:38:52 | |
What we drank: Deerhammer American Single Malt Whiskey Deerhammer Straight Bourbon Whiskey Deerhammer Hickory Smoked Whiskey Deerhammer Port Cast Finish Deerhammer Cultura Cask Deerhammer Crooked Stave -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 07 Dec 2018 | 17: Few Spirits with Paul Hletko | 01:05:50 | |
Paul Hletko is a very smart fellow when it comes whiskey. When he decided to make a craft spirit in Evanston, Illinois, he realized that there's no point in doing the exact same things that the big box whiskey sellers are doing. His company, Few Spirits, specializes in unique whiskey that pushes the boundaries of what it means to be a craft distillery and features his own special flair (including the breakfast whiskey that we all deserve!) -- What we drank: Few Bourbon Few Single Malt Few Rye Few Breakfast Whiskey -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 04 Dec 2018 | 16: 1792 with Josh Hollifield | 00:48:38 | |
1792 out of the Very Old Barton's Distillery has not only earned its place as one of America's favorite whiskies, but it's also home to some darn good whiskey! Josh Hollifield flew in from Kentucky to walk us through the history of 1792, Very Old Barton's and Sazerac over six delicious drams. -- What We Drank: 1792 Classic 1792 Sweet Wheat 1792 Single Barrel 1792 Bottled in Bond 1792 Rye 1792 Full Proof -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 31 Dec 2019 | 120: Woodford Reserve #2 with Luke Ford | 01:04:34 | |
Former Seven Grand Bartender Luke Ford is back with us on the podcast and he's brought some Incredibly tasty treats from the Woodford Reserve Masters Collection! If you heard the last time we had Luke joining us, you'll remember his famous whale joke; be sure to stick around til the end of the podcast when he brings another fantastic one! -- What we drank: Woodford Reserve Kentucky Straight Malt Woodford Reserve Kentucky Straight Wheat Woodford Reserve Chocolate Malted Rye Woodford Reserve Bourbon Woodford Reserve Kentucky Straight Rye Woodford Reserve Double Oaked -- About the Woodford Reserve Masters Collection (From WoodfordReserve.com) Chris Morris knows whiskey. As the second Master Distiller at the Woodford Reserve Distillery, Chris was an integral character in the development of Woodford Reserve. As head Master Distiller of one of the world’s fastest growing bourbons, he spends his days innovating and planning future releases. The mastermind behind Woodford Reserve Double Oaked, Rye, and Master’s Collection, Chris knows the keys to making good whiskey are time and patience, but having a sense of good craftsmanship is also a talent that goes a long way. “The idea is to create new and different things with an artisan’s touch, Chris said. “Things nobody’s ever done before while maintaining the essence of Woodford Reserve that everyone loves.” Chris began his career in bourbon in 1976 as a trainee in Brown-Forman’s central lab. In 1997, he found himself as an understudy to Lincoln Henderson, Woodford Reserve’s Inaugural Master Distiller, who in 2003 Chris succeeded. In the years that followed, Chris was responsible for creating the world’s first bourbon finished in Chardonnay and Pinot Noir Barrels. He’s also credited with developing the world’s first maple barrel; a difficult feat made easier when you command your own cooperage. In the early 1800s, our Woodford County Distillery, thanks to owner Oscar Pepper and Master Distiller James Crow, was the site for landmark discoveries and innovative techniques in bourbon-making. Pepper and Crow are credited with refining and defining key processes such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Their work defined bourbon and subsequently rye whiskey as we know them today. Woodford Reserve Distillery’s Master’s Collection™ honors the pioneering work of Pepper and Crow, applying their handcrafted methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys. Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 21 May 2019 | 64: Old Pultney Scotch Whisky with Miles Thompson | 00:44:29 | |
Hailing from the Far North of Scotland, Old Pultney was founded in 1826 in the small fishing town of Wick where it was given the nickname "the maritime malt." Today, it is imported into the United States by International Beverage Holdings Limited. Miles Thompson, a true Scotsman from Edinburgh, joins us to talk about the brand and it's affection for "Unicorn Bottles." -- What we drank: Old Pultney Navigator Old Pultney 12 Year Old Pultney 17 Year Old Pultney 25 Year -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 07 Jan 2020 | 121: 1792 #2 with Master Distiller Danny Kahn | 00:31:24 | |
We were incredibly lucky to catch Danny Kahn, Master Distiller of Barton's/1792, while he was in Los Angeles! We covered all areas of his expertise, including how he came into his position AND the process behind making 1792 Full Proof, which was just named Best Whiskey in the World by Jim Murray's Whiskey Bible! -- What we drank: 1792 Small Batch (10:25) 1792 Single Barrel (17:20) 1792 Bottled in Bond (21:24) 1792 Full Proof (24:00) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From the 1792 website: 1792bourbon.com Raise A Glass To Raised Expectations 1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide. Limited Edition Expressions These rare and special whiskeys are truly distinct and extraordinary. Released on a limited basis, each offers a rich flavor profile achieved through flawless distillation, unique recipes, patient maturation, and perfect proofing. Seven limited special expressions of 1792 have been bottled thus far, with more new offerings crafted periodically and bottled as our Master Distiller determines when each one is ready. Single Barrel In order to create this unique bourbon, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed "exceptional" are then bottled individually, one by one. This preserves the distinct character of each barrel. Bottled in Bond In 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon comes from only barrels filled during the same distilling season and is bottled at exactly 100 proof for a bold taste and lingering finish—a testament to the Bottled-in-Bond Act established over a century ago. Full Proof Bourbon insiders have long acknowledged that full proof bourbon has a distinguished and rich flavor. This bourbon underwent a distinct filtering process,forgoing the typical chill filtration and passing only through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full, rich and bold flavor. Bottled at its original 125 barrel entry proof, just as it was years ago when the barrels were first filled, 1792 Full Proof Bourbon is exceptionally distinct. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 08 Nov 2019 | 113: The Scotch Test Dummies | 00:59:44 | |
On today's episode we're talking with Bart Brunscheen and Scott Brunow, aka the Scotch Test Dummies! They had us on their YouTube channel for an all encompassing conversation about whisky, our friend Don Sutcliffe, The Exceptional Whisky and... banana hammocks? What is that about? Hit play and find out! -- Follow us: youtube.com/c/SpiritGuideSociety -- From the Scotch Test Dummies website: scotchtestdummies.com We are Scott (the little guy) and Bart (the big guy). As self-declared whisky dummies, we’ve been exploring the world of oak-aged deliciousness through the magic of YouTube since 2013. Our aim is to bring a comedic style and enthusiasm to sharing this amazing spirit with the connected whisky community. Pour yourself a large dram and settle in the Scotch God chair, right across the bar from us. Relax as we share all our whisky experiences and try our hardest to make learning about whiskey as fun as it can be. Our journey started with Scotch, and we’ve now ventured deep into Bourbon, Rye, World Whisky as well as other distilled spirits and the occasional ale – if we think they’re worthy. This is the best place to keep up to date with the Dummies. From here we’ll blog and share news and events, and give you a heads-up on some of our ideas and activities. We thrive on interaction with our followers. You can connect with us via Twitter, Instagram and Facebook and join the growing community of whisky fans subscribing to our channel on YouTube Subscribe, follow, like, tweet, whatever – just pull up a chair and introduce yourself! And… -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 03 Mar 2020 | 129: F. Paul Pacult: Founder of The Spirits Journal & Special Projects Editor for The New York Times Magazine | 00:40:55 | |
F. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America’s foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know. Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it! -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Forbes: (forbes.com) F. Paul Pacult is America’s foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 01 Oct 2019 | 102: Makers Mark #2 with Megan Brier and Kim Ohanneson (from Women Who Whiskey) | 00:39:24 | |
When our friends at the Los Angeles Chapter of Women Who Whiskey invited us to come play with them at Whisky Extravaganza, how could we say no? Chapter President Kim Ohanneson joined our friend Megan Brier for a no holds bard conversation about all things Maker's Mark! -- What we drank: Maker's Mark Maker's Mark 46 Maker's Mark Cask Strength Maker's Mark Private Select -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Maker's Mark Website: There's an old joke at the distillery that goes, "If we could make it any faster, we wouldn't." Because at Maker's Mark, it's one bottle at a time. Every time. That's as true today as it was when our founders filled our first bottle. And since then, it's been a widely held belief around here that character isn't made by machine. Soft red winter wheat is the Maker's Mark® flavoring grain and star of its mash bill. In a day when distiller's rye – which can have an unwanted bite – was the go-to grain for whisky makers, Bill Samuels, Sr., set out for a flavor that would let his new bourbon stand out in the crowd. After some trial and error, he discovered exactly what he was thirsting for. The limestone shelf where the distillery is located is key to crafting the unique taste of Maker's Mark – the only distillery with its own water source and watershed. Kentucky limestone filters out iron from water, which is unpleasant in bourbon. The pure calcium- and magnesium-rich water surrounding the distillery makes better drinking water and a better sour mash in which yeast can flourish. Sometimes the best, freshest ingredient available is an heirloom yeast strain that's more than 150 years old. In fact, this highly guarded microorganism has been passed down to every bottle of Maker's Mark ever produced. Would it have been easier to switch to cheaper stock yeast when everyone else was? Sure. But, it wouldn't be better. And, it wouldn't be Maker's Mark. The yeast ferments in tanks that are original to the old Burks Distillery that predates Maker's Mark. They're made from cypress planks more than 100 years old. Hard to source these days, cypress is ideal because it has no effect on the flavor of Maker's Mark. Our double-barrel distillation stills: In addition to being stunning to look at, these gleaming copper stills are key to our double-distillation process, which removes impurities for a more refined sipping whisky. As demand grew, our friends at Vendome Copper & Brass Works fabricated and helped us install an exact replica of our original still, creating this cool mirror illusion in our stillhouse and ensuring every drop of Maker's is still made the same way as Bill intended. The perfect degree of char: It takes just 40 seconds of fire to achieve Maker's Mark customary number-three char. The process of firing barrels opens pores in the staves and caramelizes the natural wood sugars. This helps give Maker's Mark those pleasant vanilla notes. But before the firing can happen, the cooperage (or barrel-building company) must "season" the new American white oak used for our barrels outdoors for nine months, including summer. This helps remove the bitter tannins in the wood that would otherwise go into the bourbon. Barrel rotation by hand: We rotate our 525-pound barrels by hand to ensure proper exposure to the different temperatures around the rackhouse. This adds consistency from barrel to barrel while setting us apart from distillers who abandoned the practice long ago. Barrels spend a minimum of three hot Kentucky summers in the top of the rackhouse where the whisky expands through the wood, gaining color and flavor. Our tasting panel determines when the whisky is ready to move to a cooler section, keeping it from maturing too quickly. makersmark.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 14 May 2019 | 62: Laphraoig/Bowmore/Auchentoshan #2 with Simon Brooking | 00:51:16 | |
Among the many brand ambassadors of the world, few have the passion and pizazz of Simon Brooking. As the Scotch Ambassador for Beam Suntory, he is blessed to travel the world and share the songs and stories of some of the most famous scotch whiskies on the planet. Meanwhile WE were blessed to have him in for a second time on the podcast to share the history of 4 of Beam Suntory's most loved brands. If you enjoyed Simon the last time he was on our podcast, be sure not to miss one; he's back with an all new flight! -- What we drank: Auchentoshan 21 Glen Garioch 17 Bowmore 26 Laphroaig Cairdeas 2018 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 29 Oct 2019 | 110: Glendronach Highland Whisky with Master Blender Dr. Rachel Barrie | 00:45:32 | |
What we drank: Glendronach 12 Glendronach 15 Glendronach 18 Glendronach Port Wood Glendronach Cask Strength Glendronach Master Vintage 1993 -- Follow us: https://www.youtube.com/c/SpiritGuideSociety -- From the Glendronach website: Glendroanch.com SHERRY CASK CONNOISSEURS SINCE 1826 Nestled in the valley of Forgue, deep in the East Highland hills, is The GlenDronach, one of the oldest distilleries in Scotland, creating the finest richly sherried single malts for nearly 200 years. The GlenDronach is of true Highland style: a heavy and robust spirit, perfect for a long maturation period in sherry casks. At The GlenDronach Distillery, we have carried forth the tradition of our founder James Allardice since 1826, maturing our whisky in the finest Spanish Pedro Ximenez and Oloroso sherry casks from Andalucía. We continue to work towards mastering the art of sherry cask maturation, and our Highland whiskies are recognized for their deep colour and rich flavour profiles, which range from sweet fruity flavours, from the Pedro Ximenez casks we select, to the dry and nutty notes, from superb Oloroso casks. Our well-kept secrets have been guarded for nearly 200 years by a parliament of rooks who love The GlenDronach so much they try to nest in the warehouses. The distillery folk believe as long as the rooks remain at the distillery, it will be good for the whisky. STANDING THE TEST OF TIME In 1826 the exuberant and extroverted James Allardice founded the distillery and produced his ‘Guid GlenDronach’ single malt. Down the years, the distillery he created has thrived under the stewardship of far-sighted investors like Walter Scott in 1847 and Captain Charles Grant in 1920. In more recent times, GlenDronach was bought in 1960 by William Teacher & Sons. Originally, all of the workers at GlenDronach lived on site, including the distillery manager, staff, excise man, brewer and all of their families. To this day many of the old houses still remain. The most famous of them all is Glen House, which was built in 1771. Home to many of the distillery’s managers, the grand Georgian building could probably tell a tale or two. Rumour has it; the front room is haunted by a Spanish lady, who travelled over to Scotland in a sherry cask. Apparently she is quite partial to the odd tipple now and then. In 1968, GlenDronach was released as a single malt brand for the first time and the brand’s reputation grew from strength to strength. In 2008, nothing less than a complete renaissance began. The BenRiach Distillery Company became GlenDronach’s proud new owner. While time can never stand still, the commitment of the team at GlenDronach will ensure that the distinctive practices that have always defined the distillery will live on – the most influential of these, its return to independent ownership. GLEN HOUSE Originally, all of the workers at GlenDronach lived on site, including the distillery manager, staff, excise man, brewer and all of their families. To this day many of the old houses still remain. The most famous of them all is Glen House, which was built in 1771. Home to many of the distillery’s managers, the grand Georgian building could probably tell a tale or two. Rumor has it; the front room is haunted by a Spanish lady, who traveled over to Scotland in a sherry cask. Apparently she is quite partial to the odd tipple now and then. Today, Glen House is used for corporate entertainment and is enjoyed by guests from around the world. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 02 Apr 2019 | 50: Compass Box Blended Whisky with Scott Ellis | 00:43:48 | |
Compass Box has always been a bit of an anomaly in the world of blended whiskey. Founded in 2000, they were created by an American who based in the company in London and produces everything in Scotland! Their goal is to make unique flavor profiles that no one has ever tasted before, which has always kept on the cutting edge of the whiskey game! Scott Ellis takes us through SIX of their marks! -- What we drank: Compass Box Hedonism Compass Box Juvenile's Compass Box Spice Tree Compass Box Story of the Spainard Compass Box Stranger & Stranger Compass Box Peat Monster -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 04 Jun 2019 | 68: James E. Pepper's 1776 Whiskey with Amir Peay | 00:40:52 | |
if you talk to Amir Peay, he'll tell you up front that he's a whiskey nerd. After multiple attempts to start a whiskey brand, he decided that it would be a good idea to revive the old James E. Pepper distillery using their original mash build. We're glad he did, because that's what he's talking about on this podcast! Join us as Amir walks us through the process of how he built his own distillery from the ground up and made the four expressions we're tasting on this episode! -- What we drank: 1776 Rye 100 Proof 1776 Rye Barrel Proof 1776 Straight Rye Finished in Pedro Ximinez Sherry Casks Old Pepper Bourbon -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 12 Nov 2019 | 114: Sagamore Spirits #2 With Brian Treacy | 00:54:13 | |
Hot off their last appearance where they brought the winner of the Best Rye Whiskey at the San Francisco World Spirits Competition, Sagamore Spirits returns to the Whiskey Society to talk about their new Cognac Finished Rye! Sagamore President Brian Treacy joins us to talk about Sagamore's specialty, Maryland Style Rye. -- What we drank: Sagamore Spirits Rye Whiskey Sagamore Spirits Double Oaked Sagamore Spirits Cask Strength Sagamore Spirits Cognac Finish -- Follow us: youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 27 Sep 2019 | 101: The Glenlivet Whisky with Master Distiller Alan Winchester | 00:58:50 | |
Master Distiller from The Glenlivet, Alan Winchester, joins Pedro in the Whiskey Society at Seven Grand in Downtown Los Angeles (and yes, it's as good as their whisky!) -- What we drank: The Glenlivet 12 The Glenlivet Nadura The Glenlivet 14 The Glenlivet 15 The Glenlivet 18 The Glenlivet Enigma -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From The Glenlivet website: 1822: The Beginning The remote and isolated Livet valley made it ideal for illicit distillation. This is where our founder George Smith learned his craft. Hidden away from the Customs Officers and soldiers amongst the hills and abundant springs, George had time to distil slowly making a whisky that would soon become world renowned. In August 1822, King George IV arrived in Scotland for a state visit and asked to try a drop of the infamous Glenlivet whisky. An illegal dram it was, but even that didn’t stop the King. 1824: The smuggler of smugglers Two years later and after a change in legislation, George saw his window of opportunity and rode to Elgin to get his licence to become the first legal distiller in the parish of Glenlivet. This didn’t go down well with the illicit distillers around him and he was told he would burn along with his distillery. In a bid to protect himself from these sinister smugglers, he carried a pair of flintlock pistols with him at all times, making it clear he wasn’t afraid to use them. His courage set the foundation for our whisky today. 1839: The Whisky Business By the late ‘30’s, The Glenlivet distillery was producing more than 200 gallons a week. This expansion meant our founder would soon need more employees. A few years later, Andrew Ushers & Sons of Edinburgh joined as sales agents, helping spread the word of the whisky. 1852: The Rare Old Glenlivet Our reputation spread beyond the green hills of Scotland to the Smoky skies of London. When Charles Dickens wrote to his friend urging him to try the "rare old Glenlivet", he was recommending a single malt that went beyond his great expectations. 1871: The Story Continues With the passing of George Smith on November 27, the job of continuing his life’s work fell to his youngest son, John Gordon Smith. He had been away training for a career in law but on the death of his father, he returned to pick up the reins of the business. 1884: The Indenture With other competitors desperate to take the name ‘Glenlivet’ for themselves to capitalise of our notoriety, John found the solution in a small but powerful three-letter word. He fought hard for the rights and in 1884 we became the one and only The Glenlivet. 1921: The Captain When John’s second great-nephew Captain Bill Smith Grant took over the distillery in 1921, he was met by two challenges: The Great Depression and Prohibition in the USA. However, as a decorated war hero from World War One, Captain Bill rose to meet these challenges head on. Even though production dropped during these tough years, the distillery emerged in a great position in the US market after the repeal of Prohibition. 1933: The Train Pulls In As Prohibition came to an end, Americans came forward; thirstier than ever for fine Single Malts. Thanks to Captain Bill’s perseverance through the depression, we were in the perfect place to serve them a dram. One of our first major customers was the Pullman Train Company, who began serving miniature bottles on their routes, helping to spread our fine whisky across the continent. 1950: The Most Popular Whisky Thanks to trains, planes, and automobiles, the middle of the century saw The Glenlivet account for half of the Scottish malt whisky sold in the US. Thanks to new jet-setters of the 50’s, word soon spread to all corners of the world. 2010: The New Century The second turn of the century saw another vast expansion of our distillery, this time by our current Master Distiller, Alan Winchester. Having spent 40 years honing his craft, Alan is just the man to ensure the spirit of our founder lives on. 2015: The Innovator Almost 200 years since our distillery doors opened, we crafted something new to celebrate: The Glenlivet Founders Reserve. Created by Master Distiller Alan Winchester, this fine liquid captures the distinct, smooth, fruity taste that George Smith first envisioned in 1824, and went on to be amass highest sales volume of any new Scotch product launched in the last five years (IWSR, 2016). Today: The Glenlivet To this day we continue George Smith's vision to break traditions, set new standards and move things forward; selecting exceptional unique casks, finishes and liquids and delivering unique serves and cocktails to open up the world of single malt to all. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 17 Mar 2020 | 131: The Complete Whiskey Course with Robin Robinson | 01:04:22 | |
Our guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast! -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Robin: Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors. About the book: Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 20 Sep 2019 | 99: Whistle Pig Rye Whiskey #2 with Blaine Adams | 00:57:42 | |
For fans of Rye Whiskey, the only name more synonymous with the style than Whistle Pig is the man who made it, Dave Pickerell. Sadly, we lost Dave back in November of 2018 and, while this isn't Whistle Pig's first appearance in the Spirit Guide Society, it's the first since Dave's passing. Pedro is joined by Whistle Pig Ambassador Blaine Adams to honor Dave in the best way that we know how, by drinking his whiskey. -- What we drank: Whistle Pig 10 Year Whistle Pig 15 Year Whistle Pig Old World Cask Finish Rye Whistle Pig Boss Hogg V -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Whistle Pig website: WhistlePig began when we purchased our farm in 2007. After a few years of deep consideration and personal reflection we committed ourselves to crafting the world’s finest and most interesting Rye Whiskeys. With help from Master Distiller Dave Pickerell, we discovered and purchased an incredible stock of 10 year old blending Whiskey in Canada that was being profoundly misused. That initial stock, for which we are forever grateful, is what kicked off our grand adventure. With every step of the Whiskey making process we ask ourselves 3 questions:
More often than not the answer is there’s always something worth exploring. We know the path forward isn’t always a straight line. So we push ourselves to innovate and we’re reassured by our mistakes. They’re what keep us great. Our commitment to authentic experience doesn’t end when the bottle is capped: while we are growing, harvesting, barreling, and bottling our favorite grain, the animals are also being fruitful and multiplying. Kunekune pigs, sheep, goats, bees and horses call our farm home. Not to mention the 20 acres of maple trees we tap for syrup. Embracing more than 500 acres, we think our farm is the perfect place to experiment and provides us with ample access to the highest quality ingredients. Rye is a bratty grain. It’s difficult and like a great Bordeaux takes many years to truly reach its potential. Fortunately for us we have a significant inventory of exceptionally aged Rye Whiskeys. But age isn’t everything. We challenge ourselves to see if we can take this great Whiskey and make it truly exceptional. That’s how our obsession with finishing started. We scoured the globe to find some of the most unique and interesting casks available and even developed our own cask using oak straight from our farm. We painfully surrendered some of our Whiskey to rest in these casks and then proceeded with the hardest part of our jobs. We waited. The results were mixed. Some finishes failed or added nothing. But many introduced new levels of complexity and depth to the Rye. Our 12 Year Old World Cask Finish Rye was the first line of finished Rye Whiskeys released, originally as 3 separate finished Ryes: Sauternes, Madeira, Port. And now The Boss Hog features a new favorite finish with each release. The wood innovation we are proudest of is our Vermont Oak Barrels made from trees harvested directly from our farm and the surrounding area. Vermont is about as far north as oak trees can grow. The shorter growing seasons leads to oak trees with more growth rings. When aging Whiskey encounters a growth ring in a barrel it imparts flavor, so our Vermont Oak barrels, with custom chars & toasts designed by Dave Pickerell, bring tremendous depth and complexities to our Ryes. WhistlePig 15 year is finished in these Vermont Oak Barrels for 1 to 3 years, and all of the Whiskeys coming out of our distillery go directly in to VT oak. The first of these estate-distilled whiskeys can be found in our FarmStock Rye series. After the relase of our 12 Year Old World Cask Finish Ryes we decided that no one finish was quite perfect. We wondered if we could take Aristotles advice and make the whole be greater than the sum its parts. Thus began our dedication to blending. Under the leadership of Chief Blender Pete Lynch and Master Distiller Dave Pickerell our first experiment with blending involved crowdsourcing input from bartenders all across the United States to create the final recipe for what is now WhistlePig 12 Year Old World Cask Finish Rye. FarmStock offered our next opportunity to master blending, finding a way to marry the untamed contours and boldness of our Estate Whiskey, which only youth can provide, with the richness and splendor of some of our special reserves. Located in a 150-year-old renovated dairy barn, WhistlePig’s distillery is the culmination of five diligent years. Opened in 2015, we distill 7 days a week in our unique copper pot still designed by world-renowned Master Distiller Dave Pickerell. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 15 Oct 2019 | 106: Mico Tequila with Subir Singh | 00:37:50 | |
Subir Singh joins Pedro at Las Perlas in Downtown Los Angeles to help launch Mico Tequila! Mico, which translate to Monkey, is made with love and is worthy of a place in your home bar. We hope that this podcast, like a fine tequila, goes down smooth! -- What we drank: Mico Blanco Tequila Mico Reposado Tequila Mico Añejo Tequila -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From The Mico Website: HARDLY CIVILIZED TEQUILA SMALL BATCH. UNMATCHED EXCELLENCE. Timeless never goes out of style. MICO is a new classic: Modern in spirit, crafted with respect to the legacy of world-class tequila. Our master distiller creates proprietary blends in small batches. She is an artisan who finds the optimal balance between smoothness + flavor, sweetness + spice. Each bottle is an expression of our meticulous dedication to the craft, captured. Pure, yet complex. Rested, not aged. Double-distilled. Refined to the point of rarified. HARVEST 100% BLUE WEBER AGAVE. HAND-SELECTED AT THE PEAK OF SWEETNESS. Every bottle of MICO begins in the fields where our master distiller hand-selects the cream ofeach season’s crop. Our expert jimadors — who have mastered the skill for generations — only pick agave at the peak of sweetness, judging by sight, smell, touch + taste. Each bottle of MICO is a time capsule. A product of the earth, the weather + the changing seasons.The minerality of the volcanic soil in Jalisco, Mexico where our highland agave is grown. SLOW-COOK TRADITIONAL BRICK OVENS. OLD-SCHOOL INNOVATION. Once the agave has been harvested, it is painstakingly trimmed down to its heart, then slow-cooked in small brick ovens to bring out the sweet, subtle fruit notes at the soul of each plant. We don’t cut corners. Instead, we choose to do it the old-fashioned way. It may be inefficient, but it translates to time + care you can taste. FERMENT CHARACTER COMES TO LIFE. FLAVOR TRANSFORMATION. The cooked agave is fed through a roller mill +the resulting juice rests in stainless steel tanks for 6-7 days while the sugars convert to alcohol. A critical step in the process, the tequila develops unique characteristics based on special yeast strains, resulting in a fresh burst of flavor + a depth of nuance born from the environment. DISTILL GOOD THINGS COME IN SMALL BATCHES. DOUBLE-DISTILLED. Our proprietary blends are crafted only in small batches. During this complex process, our master distiller commands heat to extract earthy, herbaceous depths while maintaining ultimate purity. Double-distillation results in the optimal balance between smoothness + flavor. AGE RESTED, COMPLEX + REFINED. TERROIR YOU CAN TASTE. MICO Reposado is rested in American Oak Tennessee sour mash whiskey barrels for an average of 8 months while MICO Añejo is rested in American Oak Kentucky bourbon whiskey barrels for an average of 16 months. Reposado is finished in Napa Valley Cabernet barrels + Añejo is finished in Alexander Valley Cabernet barrels, allowing the tequila to develop flavors that are edgy + refined. BOTTLE MADE IN MEXICO. TIME + PLACE IN A BOTTLE. Many dedicated hands label, fill and package our agave expressions. Produced in Mexico, the unique bottle represents the country’s celebrated craftspeople and vibrant landscape. Once the glass is formed into distinct curves, fire fuses the MICO monkey to the bottle + it’s ready to be filled + sealed. The MICO bottle stands out in a crowd, a mischievous vessel fit for bold tequila. We don’t believe in posturing. That’s why no artificial colors or flavors of any kind are added to our tequila. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 09 Jul 2019 | 78: Distillery 291 with Michael Myers & Philip Rawleigh | 00:44:55 | |
Colorado is continuing to prove itself to be one of the major stomping grounds for craft whiskey. Our guest on this podcast, Michael Myers from Distillery 291, not only set up shop in the state, but has gone the extra mile incorporate flavors that that are distinctly Colorado. He joins his distributor, Philip Rawleigh, and Pedro to explain how he does it (and why he put photo prints inside of his still.) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Distillery 291 website: Distillery 291 is a small batch whiskey distillery nestled in the stunning foothills of the Rocky Mountains. Located in Colorado Springs, the distillery sits in the shadows of Cheyenne Mountain and the majestic Pikes Peak which both serve as constant reminders of the founding vision of owner and distiller, Michael Myers, who aims to replicate the taste, smell and folklore of the Wild West — to make whiskey with the character of that unforgettable era. distillery291.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 01 Jan 2019 | 24: Sonoma County Distilling with Adam Spiegel | 00:43:06 | |
Adam Spiegel has come a long way since he started selling whiskey out of the trunk of his car (where Pedro definitely bought a bottle.) Today, he joins us to share his immense love for making whiskey and tell the story of his California Distillery that produces some of the most delicious and different bourbons outside of Kentucky. -- What We Drank: Sonoma County Bourbon Sonoma County Rye Sonoma County Cherrywood Bourbon Sonoma County Cherrywood Rye -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 18 Feb 2020 | 127: A Conversation with Editor in Chief of American Whiskey Magazine, Phoebe Calver | 00:29:30 | |
We find ourselves in New York for this week's podcast! Seven Grand was fortunate enough to be nominated for an Icons of Whiskey 2020 award and WE were lucky enough to have Phoebe Calver, Editor in Chief of American Whiskey Magazine, join us for a conversation before the show. We chatted in the famous Flatiron Room about all things American Whiskey! She was nice enough to share her journey from Norfolk to America, tell us what's currently in her glass, and predict the direction in which she sees the whiskey moving. -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About American Whiskey Magazine: (americanwhiskeymag.com) American Whiskey Magazine brings you up to date features, interviews, tastings and more from the world of Bourbon, single malts, grain and wheat. Whatever your whiskey preferences, we are sure to have something for you. Find out how you can subscribe here and have each issue delivered to your doorstep. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 17 Apr 2020 | 136: BenRiach with Rachel Potts | 00:53:38 | |
COVID-19 can't stop us! We've got Rachel Potts from BenRiach with us talking about their delicious core line of spirits. Please follow her @cocktails_and_dogtails -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About BenRiach: Distillery founder John Duff travelled to Kentucky and South Africa in pursuit of whisky adventures, returning to Scotland in 1898 to build the BenRiach Distillery. It is in his adventurous spirit that BenRiach boldly approaches the art of distillation and cask maturation. We call it BenRiach Maltology® As progressive Speyside whisky distillers, BenRiach crafts unpeated, peated and triple distilled malt whisky and holds some of the most experimental casks in Speyside. Small wonder the distillery team have nicknamed the distillery ‘The Lab’. We are one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floor maltings, a time honoured method that is celebrated for one month each year. Welcome to BenRiach Maltology. Rachel Barrie: Master Blender Rachel Barrie started her 26 year career in whisky after graduating with a first class honours in chemistry from Edinburgh University. Her first experience of malt whisky began in the Garioch district in Aberdeenshire, where she was born and brought up to appreciate the nuances of the locally distilled malt whisky. Rachel is the Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 05 Feb 2019 | 34: Rabbit Hole Distillery with Ryan Hooks | 00:36:13 | |
Rabbit Hole is a new member of the Louisville Bourbon producers club, but they are definitely coming out the gate at full speed. Established in 2015, find out how this young distillery is already putting out premium products at fantastic prices and what they're doing to separate themselves from the pack. You'll be glad you did! -- What we drank: Rabbit Hole Bourbon Rabbit Hole Rye Rabbit Hole Sherry Cask Finish Rabbit Hole Gin (finished in Rye whiskey barrels) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 18 Jun 2019 | 72: Casa San Matias Tequila with Katy O'Donnell and Gonzalo Escobar | 00:40:18 | |
According to their website, Casa San Matías is committed with honoring the tradition and legacy that were transmitted to us by their predecessors. This female owned and operated company aims not only to make the best tequila, but also one that features the best working conditions of any company in Mexico. Katy O'Donnell and Gonzalo Escobar join us to chat about this spirit. -- What we drank: Casa San Matias Blanco Cask Strength 104 Proof San Matias Tahona Los Vecinos Mezcal -- From the Casa San Matias website: San Matias Tahona is the result of 130 years of experience and time-honored methods reflecting Casa San Matias passion for producing exquisite tequila. This 100% artisanal, small-batch tequila blanco is made according to tradition. To achieve the fullest flavor, the agave is steamed in stone ovens, crushed with our original tahona stone from 1886, fermented in wooden vats and distilled in copper pot stills – just as it was done centuries ago. From all of us at Casa San Matias, we invite you to try this pure expression of blue agave. sanmatias.com -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 25 Oct 2019 | 109: Metallica's Blackened American Whiskey with Master Blender Rob Dietrich | 00:35:14 | |
This week, Rob Dietrich joins Pedro to talk about his new job as Master Blender of Metallica's American whiskey, Blackened. Rob took over the position after the original Master Blender, Dave Pickerell, was taken from this Earth far too soon; but no more tears! This is literally the most Rock that whiskey has ever experienced! Every cask is "sonically-enhanced" with a special playlist of Metallica's music put together by the individual band members (which you can hear below.) Be sure to listen to this one loud! -- What we drank: Blackened American Whiskey -- Follow us: https://www.youtube.com/c/SpiritGuideSociety -- Playlist: https://open.spotify.com/playlist/0QFzOTpWkrYgYYdPkRIsX9?si=61etidmXQQ2uT7cu_GnX7g -- Metallica's Press Release About Rob: Meet our New Master Distiller, Rob Dietrich Jun 26, 2019 We’re excited to announce the next step in our journey with Blackened American Whiskey as we welcome Rob Dietrich to the family as our new Master Distiller. A veteran in the spirits and music industry, Rob’s passion and experience make him the perfect person to oversee the sourcing, blending, and cask finishing of barrels for each batch of Blackened. Rob initially learned the art and science of distilling from expert distiller, Jess Graber. He earned his distilling stripes throughout more than 12 years in the industry and whiskey lovers took notice of his limited-release, cask finish expressions such as Snowflake, Sherry Cask, and more. In addition to an extensive distilling background, Rob spent a decade in the music business honing his passion with Bill Graham Presents, as a freelance agent for a variety of venues like Colorado’s Red Rocks Amphitheatre and The Fillmore in San Francisco, as well as managing tours and festivals. He is a veteran of the U.S. Army’s 10th Mountain Division and served from 1992 to 1995. His two combat tours in Somalia and relief operations in Haiti helped shape his life-affirming philosophy. Rob will continue to build upon the foundation set forth by his predecessor Dave Pickerell, who we sadly lost last fall. Known as the world’s preeminent distiller, Dave brought his vision and creativity to Blackened to offer a premier whiskey enhanced by our music. Rob will continue to honor his spirit while bringing his own talents and skills to the role, working closely with us to keep Dave’s legacy alive. Dave will forever be a member of our family and we miss him tremendously. As we have gotten to know Rob more closely, his values, knowledge, and love for what he does are also apparent, and he shares great respect for craftsmanship that we have for Blackened and our music. We’re thrilled that he’s joined the party! https://www.metallica.com/news/2019-06-04-meet-our-new-master-distiller-rob-dietrich.html -- From Blackened's Website: blackenedwhiskey.com A COLLABORATION OF BOURBONS, RYES & WHISKEYS BLACKENED is a marriage of the finest bourbons, ryes & whiskeys, hand selected by Dave himself. Each of the whiskeys offer unique flavor that play a key role in the final spirit. Predominately bourbon, the sweetness of BLACKENED pairs perfectly with the savory spice offered by the high rye composition of 46%. THE FINISH Dave is renown for his whiskey finishes—an aspect he calls “flavoring for adults”. By resting the whiskey in the barrel of another spirit during the maturation phase, the whiskey picks up some of the unique, residual flavors left behind in the barrel. For BLACKENED, Dave chose to finish the whiskey in black brandy casks. The result is an added apricot note that plays perfectly alongside the honey and caramel tones of the pre-finished spirit. THE AWAKENING After the whiskeys have been combined in the black brandy casks for finishing, they’re jolted back to life by the unmistakable, earth-shattering music of Metallica. Using our proprietary sonic-enhancement system BLACK NOISE™, the whiskey is pummeled by sound, causing it to seep deeper into the barrel, where it picks up additional wood flavor characteristics. THE EXPERIENCE The process the whiskey undergoes is intense; the flavor is anything but. The spirit has a warm, honey-amber color. Burnt caramel, oak and honey are present on the nose, with moderate hints of spice upon first taste. The flavor builds with notes of honey, cinnamon, allspice, clove and mint, with unexpected apricot lingering underneath. Expect a long and smooth finish with slightly creamy hints of butterscotch taffy, maple and honey. FORGED BY SOUND Each batch of BLACKENED has a unique playlist that was used to sonically-enhance the whiskey during finishing. As the well-aged whiskey rests in the finishing barrels, the music is played to the barrel causing the whiskey inside to move and interact with the wood. The movement of the whiskey and the amount of interaction depends on the song being played, so the variation of the music creates a slight nuance from one batch to the next. Throughout this process, Dave tests the whiskey to determine the optimal color and flavor profile for each batch. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 30 Oct 2018 | 7: Hibiki Harmony Deconstructed with Johnnie "The Scot" Mundell | 00:57:52 | |
Hibiki truly sets the standard for Japanese whisky. Today, we were joined by the incomparable Johnnie "The Scot" Mundell who deconstructed the five main whiskies that make up the Hibiki Harmony blend. It was a truly Harmonious occasion! -- What we drank: Hibiki Harmony -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 29 Jan 2019 | 32: Vodka with Eric Kozlik (of the Modern Bar Cart Podcast) | 00:42:33 | |
Vodka has been the butt of several jokes on this podcast, but there's no denying that it is a spirit that many people love. We here at the Spirit Guide Society, however, were curious as to what it is that separates the good vodka from the bad. To help answer this question, we're crossing the streams with Eric Kozlik's Modern Bar Cart podcast. He's done exhaustive research and put together and amazing piece on the surprisingly wide-ranging topic of this clear spirit. You can (and should) subscribe to his podcast at modernbarcart.com/podcast or wherever you like to listen! Be sure to follow The Modern Bar Cart (@modernbarcart) and Eric (@quixologist)! Be sure to tell them that The Spirit Guide Society sent you! -- Original episode page: https://www.modernbarcart.com/podcast/episode-028-vodka -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music attribution by Creative Commons: Samba Isobel - Kevin MacLeod Under Suspicion - Lee Rosevere Baltic Levity - Kevin MacLeod Άλλες Ζωές - Dimitris Bakoulis (From CC Affiliates Mixtape #1) A Russian Circus Story - The Freak Fandango Orchestra https://creativecommons.org/licenses/by/3.0/ https://creativecommons.org/licenses/by/4.0/ | |||
| 03 Sep 2019 | 94: The Exceptional Whisky with Don Sutcliffe | 00:55:06 | |
While we're sure you can make many puns about their name, The Exceptional Whiskey is nothing to scoff at. This blended whiskey is birthed from the minds of some of the most prolific spirit importers of our time; every expression is made by people who truly love whisk(e)y. Don Suttcliff, co-founder of the brand, joins Pedro in Bar Jackalope to talk about the brand. -- What we drank: The Exceptional Grain The Exceptional Malt The Exceptional Blend -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From their website: A series of significant small batch Scotch Whiskies created by Don Sutcliffe, managing director of Craft Distillers and 35-year veteran of distilled spirits marketing, in collaboration with Willie Phillips, for 23 years managing director of The Macallan. While others blend to produce year-in, year-out consistency, each edition of The Exceptional will offer a Whisky that is authentically individual, selected from several different distilleries, each barrel chosen for its distinctive & memorable characteristics; every release will be possessed of its own qualitative and stylistic distinction. The inaugural release, autumn 2013, was The Exceptional Grain. The Exception Malt was released in June of 2015; the Exceptional Blend will arrive in late 2015. The Exceptional Grain A blend of remarkable aged grain whiskies, including a barrel of 30-year-old from the Carsebridge Distillery, long since closed. Blended by Willie Phillips, formerly of The Macallan; finished in first-fill sherry casks. Subtle, elegant, authentically individual, with great structure. (750ML/43%abv) The Exceptional Malt Complex and balanced blend of whiskies from Glenfarclas, Ben Nevis, Alt-á-Bhainne, Auchroisk, Clenallachie, Westport, Speyside, and a 30-year-old Macallan, finished in first-fill Oloroso sherry casks. (750ML /43% abv.) The Exceptional Blend Mature grain whiskey from North British, Strathclyde, and Cameron Bridge distilleries blended with selected barrels of aged, malt whisky from 11 distilleries, including a 30-year-old Macallan. Deep and layered complexity. Superb whisky. (750ML/43%abv) ~ https://craftdistillers.com/trade-info/the-exceptional-info/ -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 05 May 2020 | 137: Jack Daniels #2 with Master Distiller Jeff Arnett | 00:58:44 | |
Jack Daniels is the #1 Selling Whiskey in the world and for the past 12 years has been under the stewardship if Jeff Arnett. Jeff joins us today from the Jack Daniels distillery in Lynchberg, TN for a wide ranging conversation about this historic brand. It's a fantastic conversation that you do not want to miss! -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Jack Daniels (jackdaniels.com) Born to Make Whiskey: The Story of Jack Daniels Crafting something that endures for over 150 years takes time and character. You’ll find plenty of both in the people and history that make Jack Daniel’s. Our Founding Jasper Newton Daniel, more commonly known as Jack, introduces the world to Old No. 7, his signature charcoal-mellowed Tennessee Whiskey. 1864 Jack leaves home and is taken in by Reverend Dan Call. At the Call family farm, he learns the art of whiskey making from the preacher and an enslaved man named Nathan “Nearest” Green. Jack would later hire Nearest as the Jack Daniel Distillery’s head distiller, what we call the Master Distiller today. 1866 The Jack Daniel Distillery is officially established, making it the very first registered distillery within the US, with Jack as the Master Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to Jack Daniel’s prime resource: the mineral-rich Cave Spring Hollow. 1904 Old No. 7 takes a gold medal at the World’s Fair in St. Louis, Missouri. It’s the first of seven gold medals Old No. 7 is awarded. 1906 After arriving at work early and unable to open his safe, Jack kicks it out of frustration and breaks his toe. The injury worsens and will eventually take his life. 1907 With no wife or children as heirs, Jack leaves his land and distillery to his nephew, Lem Motlow. PROHIBITION Master Distiller Jess Motlow and his older brother Lem Motlow see the distillery through its greatest challenges—Prohibition and the Great Depression 1911 Jess takes everything he and Lem learned from Jack and becomes the whiskey’s Master Distiller. 1919 The 18th Amendment is ratified and Prohibition becomes the law of the land. Jess can’t legally sell his supply of whiskey, so he stores it in warehouses in Birmingham, Cincinnati, and St. Louis. For several years, a whole lot of good whiskey winds up doing a whole lot of nothing. 1933 Prohibition is repealed and happy days are here again. But it would be several more years before Jess resumed production of Jack Daniel’s, as quality ingredients were in short supply post-repeal. WWII In the years following Prohibition, Master Distiller Lem Tolley helps the Jack Daniel Distillery weather the second of only two shutdowns in its history 1941 Lem commissions a life-size statue of Jack to be erected in front of the cave spring. 1942 A supply shortage makes Old No. 7 harder to come by, but savored all the more by those able to find it. Demand skyrockets. 1944 WWII builds to a peak. During this time the distillery ceases production so that resources can be redirected to help serve the war effort. 1947 In a New York City bar, Jackie Gleason introduces Frank Sinatra to Jack Daniel’s Tennessee Whiskey. It’s the start of a friendship that will endure the ages. 1951 Rock n’ roll takes over the airwaves as production at the distillery inches closer to pre-Prohibition levels. COMING OF AGE Master Distillers Jess Gamble (’64-‘66) and Frank Bobo (’66-‘88) watch the brand come of age, overseeing Old No. 7’s transformation from a little known regional whiskey to an American icon as synonymous with rock and roll as the electric guitar. 1964 Jess helps make Jack Daniel’s iconic, black and white ad campaign famous. Remarked a Nashville Magazine reporter, “Using a reverse sophistication, the ads draw the eye like an old photograph of Abraham Lincoln.” 1966 The British Invasion. Future greats of rock and roll cross the pond and conquer the States. Already taken with authentic American blues, they also take to authentic American whiskey. 1977 The punk movement is in full force. Now legendary clubs in New York City play host to the genre’s biggest names. A constant partner in the revolution: Jack Daniel’s. 1981 Hair metal takes hold on the Sunset Strip in California. While still a Tennessean at heart, Jack Daniel’s becomes a fixture of the California scene. MODERN ERA An exciting new era of innovation begins with Master Distiller Jimmy Bedford’s (’88-’07) introduction of Gentleman Jack, and continues with the biggest expansion to our family of brands in 150 years under Master Distiller Jeff Arnett (’08-present). 1988 Jimmy introduces double-mellowed Gentleman Jack to the American market. 1989 A testament to Old No. 7’s place in BBQ culture, Lynchburg plays host to the first annual Jack Daniel’s World Championship Invitational Barbecue® competition. 1997 The very first bottles of Single Barrel Select are drawn from our finest barrels, hand-selected by Jimmy himself. 2008 Jeff Arnett joins a short and storied list of those entrusted with the responsibility of stewarding Mr. Jack's fine Tennessee sipping whiskey. 2011 Jack Daniel’s introduces its first flavored expression, Jack Daniel’s Tennessee Honey, inspiring a whole new generation of Jack drinkers. 2014 To keep up with global demand, Jack opens a brand new cooperage in Lawrence County, Alabama. Hundreds of barrels are built by hand here every day. 2015 Our first new mash recipe since Old No. 7 is bottled: Single Barrel Rye. Once America’s choice of whiskey over bourbon, rye’s renaissance is underway—and thriving in Tennessee. 2015 We welcome Jack Daniel's Tennessee Fire to the family with it's smooth yet fiery finish. Best enjoyed chilled. 2016 The Jack Daniel Distillery registered with the federal government in 1866, making it the oldest in the U.S. In 2016 we celebrated our 150th anniversary. 2017 Great whiskey begins with quality grains. Under the guidance of Jeff Arnett we've upped the rye and welcomed a spicy and complex new member to the Jack Daniel's family - Jack Daniel's Tennessee Rye 2018 Every October folks flock to Lynchburg for more than just a glimpse of our Distillery. This year marks our 30th Annual Jack Daniel's World Championship Invitational Barbecue. 2019 Bushel and barrel unite. Jack Apple brings together real crisp apples and real Jack Daniel's. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 03 May 2019 | 59: Worthy Park Rum with Alexander Kong | 00:36:10 | |
Considered to be some of the best rums coming out of Jamaica, Worthy Park Estates continue our tradition of bringing you delicious rums at amazing prices. Alexander Kong, a rum expert and connoisseur, joins us to break down this line. -- What we drank: Worthy Park Rum-Bar Silver Rum Worthy Park Rum-Bar White Overproof Rum Worthy Park Rum-Bar Gold Rum Worthy Park Single Estate Reserve -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 01 Mar 2019 | 41: Corte Vetusto Mezcal with Daniel Anguiano | 00:43:22 | |
Corte Vetusto, run by 4th generation Maestro Mezcalero Juan Carlos Gonzalez Diaz, distills artisinal runs of Mezcal that are so small, some only produce a few hundred bottles! The good people at Duncan Taylor, however, have managed to bring this masterpiece outside of Oaxaca and onto the shelves of your local liquor store. Daniel Anguiano joins us to talk about this incredibly small line that packs some incredibly delicious flavor! -- What we drank: Corte Vetusto Espadin Corte Vetusto Ensemble #2 Corte Vetusto Tobala -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 21 Mar 2019 | 46: Glenmorangie Single Malt Scotch Whisky with Travis Tidwell | 00:53:36 | |
The tallest stills in Scotland have entered the podcast! Travis Tidwell, who Pedro just adores, joins us to talk about the beautifully light spirited Glenmorangie. -- What we drank: Glenmorangie 10 Year Glenmorangie Cadboll Glenmorangie Alta Glenmorangie Astar Glenmorangie 18 Year -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 06 Aug 2019 | 86: Ming River Baijiu with Derek Sandhaus | 00:46:52 | |
Prepare to learn about a whole new spirit category! Derek Sandhaus, Director of Baijiu Education for Ming River, joins Pedro in the Whiskey Society to talk about the spirit that has incredibly international popularity, but is still finding its audience in the United States. -- From The Ming River Website: The journey to Ming River begins in the heart of Sichuan, China in the lush port city where China’s longest continuously operating distillery makes its legendary liquor. Over the past 700 years, traditional baijiu techniques here have passed from master to apprentice for over 20 generations. A balanced and complex spirit, Ming River is the original Sichuan baijiu. Each batch starts with locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive terroir of Sichuan style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them into Ming River’s distinctive flavor. The result is an uncompromisingly bold spirit with notes of pineapple and anise with a lingering finish. Perfect neat alongside spicy cuisine or in a cocktail, this baijiu evokes Sichuan with each sip. mingriver.com -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 29 Mar 2019 | 49: The San Francisco World Spirits Competition: Part 2 | 01:17:04 | |
Today's episode is part audio diary, part interview and all things amazing from the spirits world. For three days, the top nosers and tasters come to a hotel in San Francisco to crown the best spirits in the world. From whiskey to cream liqueur, nothing is off the table! Enjoy this behind the scenes look through our conversations with some of the judges at the competition. -- Who we spoke to: Anthony Dias Blue Kim Hasaarud Ziggy Eschliman David Grapshi Brian Bowden Jack Robertiello Ivy Mix Tim McDonald Matt Myers Pam Witnitzer Enrique Sanchez -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 20 Mar 2020 | 132: Speed Rack/Leyenda's Ivy Mix: The Post COVID-19 State of The Hospitality Industry | 00:23:07 | |
While this may not be what we normally talk about on this podcast and we hope things get back to normal soon, we're coming to you today with stories of some of the people who have been affected by the recent Shut Down. With all of the uncertainty in today's society, many of the people on the front lines make their living in the Hospitality Industry. With so many people being forced to stay at home, these Bartenders, Bar Backs and waiters are facing an unknown future. Today, Ivy Mix joins us for a No Holds Barred conversation with Pedro about the state of her bar, Leyenda, and the issues she is facing with her bartender charity, Speed Rack. - A GoFundMe has been setup for the staff at Seven Grand where we record all of our Whiskey podcasts. Please consider checking it out: -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- Follow Ivy and tell her that the Spirit Guide Society sent you: -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 02 Jul 2019 | 76: Tomatin Whisky #2 with Scott Adamson | 01:00:45 | |
Scott Adamson joins us to talk about Tomatin for the second time in the Bar Jackalope! He's brought all new stories about the distillery along with four fantastic drams! -- What we drank: Tomatin Dualchis Tomatin 12 Year Tomatin 14 Year Tomatin 18 Year -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Tomatin Website: Whisky production has been central to the way of life in this area most probably since the 15th century and certainly since 1897 when the first formal distillery on the site was established - the settlement of Tomatin was formed only as result of the wealth created by the distillery. The origins of whisky production in Tomatin are hard to be precise about - the formal distillery which operates today was established in 1897 but there is reason to believe that whisky production, albeit illegal, has been an important part of life in the area around Tomatin since the 1700s. The name itself gives an insight into this secret past: “Tomatin” translates to “Hill of the Juniper Bush”, as juniper wood gives off no smoke while burning it has long been a favourite of illicit distillers who must keep their practice secret. Today, a building known locally as “The Old Laird’s House” still remains on the site of the current distillery and it is believed that this is the spot where the cattle drovers taking their livestock from the north of Scotland to the central markets would stop and fill their flasks from an illicit still. However, it was only in 1897 at the peak of the Victorian Whisk Boom that three men, John MacDougall, John MacLeish and Alexander Allan, along with a handful of investors, decided to open a formal distillery on the site and form The Tomatin Spey District Distillery Ltd. The chosen location may have been inspired by the history of illicit distillation on the site, however, despite being very isolated (Tomatin is over 1000 feet above sea level on the eastern edge of the Monadhliath Mountains), it was also a very practical location; next to a newly opened rail line, not far from a market- it lies just over 18 miles south of Inverness - and on the Alt na Frith (meaning ‘free burn’) which provided a perfect source for soft, Highland water. Eighty per cent of our employees still live on site in the distillery houses, so working at Tomatin is more than just a job for our employees; it is a way of life. This in turn is reflected in the quality of whisky produced; every bottle of whisky we make is distilled with pride. The isolated location was perfect in almost every way, the only thing it couldn't offer was a workforce. So when construction at the distillery begun, the architect was instructed to build a number of houses to accommodate distillery workers. Over the years the number of houses onsite began to grow as did the distillery itself and there are now 30 houses on site which Tomatin continues to offer to its employees. At this time in 1897, demand for ‘Scotch’ seemed to be unquenchable with more distilleries (eleven) being built in this year than any other while total production had been increasing significantly for some time. In 1956 the original two stills, which were capable of producing 120, 000 proof gallons, were joined by another pair. Only 2 years later another two stills were added. Once full capacity was realised it was again time to increase potential output and 1961 saw the total still count reaching 5 pairs with another single still joining them in 1964. 1974 saw the most significant boost to capacity with the total number of stills reaching 23 (12 wash and 11 spirit) requiring seven spirit safes and with the capacity to produce around 12 million litres of alcohol every year. At this time Tomatin was the largest distillery in Scotland. During this period Tomatin was considered amongst the most important producers in the market place and one of the few distillers to offer their make as a single malt - initially a 5yo then also at 10yo. The vast majority of the whisky made at Tomatin was sold in bulk to third party companies and was used in many famous blended whiskies such as J&B, Chivas Regal and Johnnie Walker. The success and size of Tomatin was, however, also its demise with the bust of the 1980s - retail sales of blended whisky decreased, and so did demand for Tomatin, forcing the company into liquidation for a second time. In the 20 years prior to going into liquidation the growing export of Scotch Whisky meant that Tomatin’s biggest customer was Japan’s largest drinks producer - Takara Shuzo Ltd. As Tomatin was forced into liquidation in 1984, Takara Shuzo joined forces with the respected trading company Okura and purchased the distillery, forming the Tomatin Distillery Company Ltd and thus creating the first fully Japanese owned Scottish distillery in 1986. Since that time, the focus has changed and the distillery has gone from strength to strength. There has been a change in strategy to grow the Tomatin brand in its own right. The range of single malts is currently sold in over 50 export markets, with additional markets being added all the time. We have gone from the biggest, to the best. tomatin.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 04 Feb 2020 | 125: Warbringer Whiskey with Head Distiller David Brandt & Josh “Warmaster” Barnett | 00:46:19 | |
In the age of celebrity whiskey, it's rare to find a brand whose namesake loves the brown spirit as much as Josh “Warmaster” Barnett. Since he teamed up with Sespe Creek Distillery, he's been working with Dr. David Brandt to create the Warbringer whiskey. The three whiskies we tasted on today's episode feature big smokey flavors that put your taste buds in a choke hold (and we meant that in a good way!) -- What we drank: Unreleased Rum Warbringer Mesquite Smoked Southwest Bourbon Warbringer Mesquite Smoked Southwest Bourbon Small Batch Warbringer Warhammer Edition -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About David (from Sespe Creek's website) After a long career in biotechnology, David stepped off the beaten path to start his own distillery. His career in biotech and pharmaceuticals spanned 20 years, where he contributed to many milestones of drug research and development. David received his Ph.D. from the James Graham Brown Cancer Center, University of Louisville School of Medicine. He was a Research Fellow and Associate Professor at the University of California, San Diego School of Medicine and his research interests have been focused in the development of novel therapeutics and developing technologies that can improve the process of patient diagnosis, treatment, and overall care. David's extensive experience with chemistry, technology and medicine has given him a unique perspective on the distillation process. David's lab is located inside our Oxnard, California distillery where everyday he brings the spirit of innovation and exploration to the field of craft spirits. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 22 Jan 2019 | 30: Dewar's Scotch Whisky with Gabe Cardarella | 00:47:55 | |
Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast. -- What we drank: Aberfeldy 12 Aberfeldy 21 Dewar's 18 Dewar's 25 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 26 Oct 2018 | 6: Burnside with Mel Heim | 00:42:12 | |
When it comes to having an original approach to blended whiskies, Mel Heim is in a category all her own. Her love of craft spirits and barrel woods has led her to turn Burnside into one of the most beautifully unique spirits on the market. Mel was also nice enough to discuss why her general love of the blending craft led Burnside's parent company, Eastside Distilling, to become one of the few publicly traded craft distillers (NASDAQ: EAST) Take some stock in that! -- What we drank: Burnside West End Burnside Rye Burnside Straight Bourbon -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 03 Dec 2019 | 116: Rezpiral Mezcal with Michael Tesarek | 00:38:34 | |
Alex Mazza wanted to make mezcal in the ancestral style; The result was Rezpiral. We were lucky enough to try FIVE of their marks with delicious notes provided by its distributor, Michael Tesarek. -- What we drank: Berta Vasquez Espadin Berta Vasquez Tobala/Tobaziche Aureliano Hernandez Tobala Reina Sanchez Coyote Reina Sanchez Tequilana -- From the Distributor's website: sacredthirstselections.com/rezpiral About Berta: Berta Vazquez is a rarity in the world of mezcal. She is a woman running her own small palenque. She was exposed to the production of mezcal by her grandparents, her brother, her father and her husband. After the tragic loss of all of these mentors, she began her own journey with mezcal. Her products are collected throughout Oaxaca and Mexico City among those those who are in the know about these things. About Aureliano: Aureliano comes from a long history of growing agave and making mezcal. He is known for his agricultural skills and his plants - generally Espadin and Tobala - are always considered some of the best in the region About Reina: Reina Sanchez is famous for a few things. Her mezcal certainly. But her attitude just as much. She is known for her sharp wit and quick humor as well as her strong yet elegant mezcal. Also the fact that she is a woman running a very successful, yet very small production palenque. Her spirits convery her character - they are pretty and easy, but if you don’t watch out, they can sting. -- Follow us: youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 09 Apr 2019 | 52: Jack Daniels Tennesee Whiskey with Colin Coleman | 00:50:36 | |
There's a good chance that if you're listening to a podcast about alcohol, you've heard of Jack Daniels. What you might NOT have heard is what makes this Lynchburg, Tennessee classic so different from a standard bourbon. Prepare to enjoy four barrels of Jack you probably didn't know existed while learning about the charcoal mellowing process that gives it that one of a kind flavor! -- What we drank: Jack Daniels Gold Number 27 Jack Daniels Single Barrel Rye Jack Daniels Heritage Barrel Jack Daniels Seven Grand Single Barrel -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 26 Jul 2019 | 83: History of the Agave with Robin Chopra | 00:47:05 | |
Strap yourself in, kids! This is going to be a wild ride! On this episode, Robin Chopra returns to the Mezcal Collective, but because he's already talked to us on the podcast about the whole line of Tequila Partida, he created a whole NEW education about the evolution of the modern mezcal and tequila that we know and love In addition to two marks from Partida, he brought in three brands to show the ancestral roots of agave based spirits and told the story of how it came to be. This is an amazing episode and we're grateful to Robin for putting this together for you! Press play and enjoy! -- What we drank: Ancestral Mezcal Blend ($95) Ancestral-Style Tequila ($120) Mixto Tequila with additives ($15) Tequila Partida Blanco Tequila Partida Reposado -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 06 Sep 2019 | 95: Michter's American Whiskey with Master Distiller Dan McKee | 00:52:47 | |
Michter's is a brand that's rich in both flavor AND history. The story of this line dates back all the way to 1753 when it was known as Shenk's Whiskey; Louis Foreman would later purchase the brand and rename it after his two sons, Michael and Peter. We were incredibly lucky to have the current brains behind the operation, Master Distiller Dan McKee, come all the way from Kentucky to join us on this podcast. Please enjoy this very special episode featuring a very special whiskey. -- What we drank: Michter's American Whiskey Michter's Kentucky Straight Bourbon Whiskey Michter's Kentucky Straight Rye Whiskey Michter's Barrel Strength Kentucky Rye Whiskey (Single Barrel) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From The Michter's website: Born and bred in Indiana, Michter’s Master Distiller Dan McKee moved to Kentucky to pursue his dream of making whiskey. He began his career in the bourbon industry as a Distillery Operator at Jim Beam Distillery in Clermont, Kentucky. After two years of hands-on experience making some of the industry’s leading bourbons and ryes, he was promoted to Distillery Supervisor at Booker Noe Distillery, where he worked for seven years. At that distillery, Dan reported to Pam Heilmann and gained valuable experience in all aspects of whiskey distilling. After being brought to Michter’s Distillery by Ms. Heilmann, he played an integral role in assisting with the construction of the company’s new Shively Distillery, and along with Ms. Heilmann and Andrea Wilson he built the company’s current production team. Dan has continued to expand the company’s operations with his work to bring Michter’s Fort Nelson distillery online with its legendary pot stills and cypress wood fermenters from the original Michter’s Pennsylvania operation. With his expertise in grain, Dan has played a key role in working with our local farmers to coordinate the planting schedules on Michter’s 145-acre parcel in Springfield, Kentucky. Having graduated from Indiana Wesleyan University, Dan serves as Michter’s technical representative on the Kentucky Distillers’ Association. Legacy Michter's is proud to honor a historical legacy tracing back to the founding of America's first whiskey company in 1753. The Early Years: Revolutionary Rye in Schaefferstown, Pennsylvania Originally known as Shenk's and later as Bomberger's, the whiskey company which ultimately became known as Michter's was founded by John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753. In its earliest days, Shenk's produced whiskey from rye grain, a favorite local crop in the Pennsylvania Blue Mountain Valley where the distillery was located. According to Pennsylvania historical lore, commemorated by the Lebanon Valley Coin Club in 1978, this particular rye whiskey was so valued that when the Revolutionary War broke out, General George Washington visited the distillery and purchased whiskey to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. Over 200 years later the Michter's Pennsylvania management would say Michter's was "the whiskey that warmed the American Revolution." In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger purchased the distillery and it became known for many decades as Bomberger's. Midlife Crises of the Twentieth Century: From Prohibition to Bankruptcy The passage of Prohibition in 1919 forced the distillery, along with other American spirits producers, to shut its doors to the public. Although the distillery did reopen after the repeal of Prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position. During the 1950s, Lou Forman, one of the distillery's then-owners, created the modern Michter's brand name by combining portions of his sons' names - Michael and Peter. In 1989, with the entire American whiskey industry suffering a prolonged downturn, Michter's then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in disrepair and the Michter's name - seemingly - lost to history... were it not for a fortuitous connection to two whiskey lovers with an abiding admiration for the old Michter's legacy and quality. Restoring a Legend: Honoring Michter's Legacy with a Resurgence in Kentucky In the 1990s, Joseph J. Magliocco and his consultant and mentor Richard "Dick" Newman teamed up to resurrect Michter's. Magliocco, who entered the wine and spirits industry after attending Yale College and graduating from Harvard Law School, was intimately familiar with Michter's through his college days of imbibing, bartending, and selling Michter's. Newman meanwhile, had followed up his service in the US Marine Corps (for which he earned a Purple Heart) with an illustrious career in the whiskey business, eventually running Old Grand-Dad, Old Crow, and Old Taylor for National Distillers before becoming President and CEO of Austin Nichols, the distiller of Wild Turkey. Magliocco and Newman began with a simple strategy - to honor the Michter's legacy by producing the best whiskey possible, cost be damned! After filing for the unused and abandoned Michter's trademark, they made their first major strategic decision: to resurrect Michter's in Kentucky, in the heart of the modern American whiskey industry, to ensure access to the best whiskey talent and resources available. Modern-Day Michter's: Offering the Greatest American Whiskey Today, Michter's has three locations in Kentucky - a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 145 acres of farm land in Springfield. ~michters.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 25 Jan 2019 | 31: Wild Turkey's Whiskey Barons with Benny Hurwitz | 00:51:34 | |
Wild Turkey, best known for its 101 label, has a rich history behind it; it is with that history in mind that the Whiskey Barons line was born. This line looks to the past and recreates whiskey blends that, while predating the Wild Turkey line, still have strong lineage to the brand. These bourbons are not to be missed and should become a part of your home bar immediately. -- What we drank: Wild Turkey Long Branch Wild Turkey Rare Breed Bond and Lillard Bourbon Old Ripy Bourbon -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 16 Nov 2018 | 11: Mezcal: La Locura/Malbien with Ben Scott | 00:47:27 | |
Our first Agave based podcast! If you spend enough time hanging around Mexico, you're likely to end up at the home of Eduardo "Lalo" Ángeles, Master Distiller of La Locura and Malbien Mezcal. This fourth generation mezcal producer has been making the spirit with a family clay pot still recipe that is over 100 years old. His spirits were first released commercially in 2014 and has been described as "Step Above" other mezcals. We hope that this podcast is a step above too! What We Drank: La Locura Tobasiche-Espadine La Locura Tobasiche La Locura Tobala Mezcal Mal Bien Espadine -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 24 May 2019 | 65: Dictador Rum with Diego Quintaro | 00:44:12 | |
Dictador Rum bills itself as "a dynamic, modern and luxury lifestyle brand that embodies heritage and providence" of Columbia. Their spirits production began over 100 years ago and continues a tradition of delicious, aged rums that pair beautifully with a cigar. Diego Qunitaro joins us at Caña Rum Bar, traveling all the way to Los Angeles from Columbia to talk to us about this delicious spirit. -- What we drank: Dictador 12 Dictador 20 Dictador XO -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 16 Apr 2019 | 54: Paul John Indian Whisky with Koray Ozdemir | 00:38:30 | |
Paul John is made in the tradition of great scotches, but with a distinct Indian flare. The spirit, made completely in copper pot stills, takes advantage of the India's hotter climate to create younger whiskies with bigger, more mature flavors. Koray Ozdemir joins us to talk about the spirit -- What we drank: Paul John Brilliance Paul John Edited Paul John Bold Paul John Classic Select Cask Paul John Peated Select Cask -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 23 Nov 2018 | 13: Town Branch with James Webber | 00:43:00 | |
Town Branch is a Kentucky craft distillery traces its roots all the way back to Ireland (where they now have second location) and cut its teeth making beer before turning that mash build into the delicious spirit you're about to discover. They were even nice enough to bring some their barrel aged ale with them to give you a full picture of what this distillery is made of! -- What We Drank: Town Branch Bourbon Town Branch Single Malt Town Branch Rye Town Branch Kentucky Ale -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 21 Jun 2019 | 73: Penderyn Whisky with Josh Allen | 00:45:14 | |
Welsh whisky is incredibly uncommon, but Josh Allen joins us to talk about the line from Penderyn, a group of fine folks from Wales that are revitlizing the spirit. Prepare to have your mind blown when he tells you about their Faraday Still. -- What we drank: Penderyn Legend Penderyn Myth Penderyn Kelt Penderyn Madera Cask Finish Penderyn Sherry Wood -- From Penderyn's Website: ‘Distilling in Wales was a lost art…’ …but in the late 1990s, in a pub in a small post-industrial Welsh valley town, a group of friends drank and chatted about establishing the first whisky distillery in Wales in over a century. They dreamt of creating a whisky as pure and precious as Welsh gold, represented today by Penderyn’s ‘gold seam’. The friends had a location in the historic village of Penderyn on the southern tip of the Brecon Beacons, chosen because of the site’s own supply of fresh natural spring water. They also had a unique copper single-pot still designed by Dr David Faraday, a relative of the great 19th-century scientist Michael Faraday. Penderyn Whisky was launched on St David’s Day 2004 in the presence of HRH Prince Charles. At Penderyn we produce our own malted barley spirit which, when matured, is recognized worldwide as one of the finest single malt whiskies. The majority of our spirit goes into casks for ageing in our cellars. The remainder is used to craft other award-winning products. With investment, inspiration, hard work, attention to detail, the finest barley, expert distillers and the best American oak bourbon casks, Penderyn Whisky has quickly gained a worldwide reputation winning several awards en route and we have recently found new markets in countries such as China, Russia and Australia. penderyn.wales -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 16 Jul 2019 | 80: Balcones Texas Whiskey with Winston Edwards | 00:42:01 | |
From the Balcones Website: In 2008, Balcones was nothing more than an idea driven by a passion to create something original and authentic, right here in the Heart of Texas. It all started in an old welding shop under a bridge in Waco. For the next year, we replaced the roofing, knocked out walls, laid brick, cut pipes, installed copper pot stills from Portugal, and shoehorned a whisky distillery inside that quaint building. Proud of what we had accomplished on our own, we began distilling in 2009. -- What we drank: Balcones Texas Single Malt Single Barrel Balcones French Oak Single Barrel Balcones 100% Rye Balcones Seven Grand Single Barrel -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 11 Jan 2019 | 27: Convite Mezcal with Arturo & Julio Palencia | 00:41:36 | |
Convite, which is brought to us this week by The Brothers Palencia, might require a bit of searching to add to your home bar, but it is truly worth it for the taste! This Oaxacan mezcal, whose name translates to "celebration," is made in the traditional, ancestral style of mezcal production, which leads to small yields and BIG, delicious flavors. Arturo and Julio import spirits with the goal of bringing heritage recipes from Mexico to the rest of the world. They have truly found a gem in Convite. -- What we drank: Convite Espadin Convite Ensemble Convite Tobala Convite Tepeztate Convite Coyote Convite Jabali -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 19 Jul 2019 | 81: Woodinville Whiskey with Anthony Storwick | 00:39:15 | |
From the Distillery Website: The story of Woodinville doesn’t begin with a 100-year-old recipe or generations of family distillers. It begins with two best friends and a dream. The dream is to make the greatest craft whiskey in the world by bringing the time-honored traditions of bourbon production into a craft environment — using the highest quality locally grown grains, the best barrels and coopers in the world, the most technologically advanced distilling equipment, and the mentorship of an industry icon, David Pickerell, former Master Distiller for Maker’s Mark. And while the story is still unfolding, after being awarded “Craft Whiskey of the Year” and “Craft Rye Whiskey of the Year” two years in a row by the American Distilling Institute, things are headed in the right direction. You are only as good as those who have taught you, and we’re honored to have one of the best teacher’s in the world. After 14 years as master distiller at Maker’s Mark, David Pickerell has been our guiding hand since the day we set up shop. We’re proud to call him our teacher and friend. All of our grain is grown exclusively for us on the Omlin Family Farm in Quincy, Washington. As third generation farmers, Arnie and Phyllis Omlin know what it takes to grow the finest grains. We’re honored to be part of the family. woodinvillewhiskeyco.com -- What we drank: Woodinville Straight Bourbon Whiskey Woodinville 100% Rye Whiskey Woodinville Double Barrel Blended Whiskey [Distillery Exclusive} Woodinville Bourbon Finished in Port Barrels [Distillery Exclusive} Woodinville 100% Rye Cask Strength Whiskey [Distillery Exclusive} -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 05 Nov 2019 | 112: Paul John Indian Whisky #2 with Koray Özdemir | 00:44:09 | |
The Whisky Monster is back! Our friend Koray Özdemir returns to the Whiskey Society to Launch TWO new whiskies. -- What we drank: Paul John Nirvana [LAUNCH] Paul John Christmas Edition [LAUNCH] Paul John Brilliance Paul John Bold Paul John Classic Paul John Kanya Paul John Mars Orbiter Paul John Peated -- Follow us: youtube.com/c/SpiritGuideSociety -- From the Paul John website: pauljohnwhisky.com OUR STORY We don’t believe in competition, we believe in conquests. The sheer beauty of mastering a bodily existence of flavours, aroma and spices is carefully intertwined into a tapestry called The Great Indian Single Malt, which awakens the innate Indian in you. Hailing from the land of empire to independence, Mr. Paul P John was caught between the rugged coast of Scotland and the various hues of India. Furtively charting his way through the lanes of Scotland and investigating on distillation and the country’s whisky culture , it occurred to him to embrace and yield a single malt made in India not just for the Indians to relish but for the whole world to experience-‘The Great Indian Single Malt’. Established in 1992, John Distilleries grew to be a leading spirit company within less than a decade. Its creation ‘Paul John Single Malts’ were launched in the UK in 2012, which were soon laureled by single malt enthusiasts around the world. Majestically towering its way through the world market, The Great Indian Single Malts has been crowned with innumerable global awards further proving our excellence. This recognition from the single malt palate has encouraged us to unfurl this tricolored aroma of our single malts across different continents. Hailing from the tropical shores of Goa, along the west coast of India, comes the Paul John single malts, a golden spirit of brilliance, from John Distilleries. Established in 1996, John Distilleries grew to be a leading spirit company within less than a decade, not just in India but across the globe. Under the commanding guidance of Mr. Paul P John, the company owns a strong portfolio of brands in various categories including whiskies, brandy and wines. Driven by the zest to break conventions, Paul P John, set out to penetrate the highest strata of the world of whisky to create a niche of his own, with the Paul John Indian Single Malts. From the sultry coasts of Goa, the Paul John Indian Single Malts are made from carefully chosen indigenous ingredients – barley, water and yeast – that together create a radiance of a different kind. Goa’s tropical clime offers the ideal temperature and ambience for the whisky to mature to perfection. A culmination of the graceful union of art with science, the Paul John Indian Single Malts are made from a vigilantly watched process from the mashing of grains, fermentation, distillation, maturation, vatting and finally bottling. Paul John Indian Single Malt is non-chilled filtered and there are no additives. Meet the makers : John Distilleries Established in 1996, John Distilleries grew to be a leading Alco-Bev company, not just in India but across the globe as well. The company owns a strong portfolio of brands across various categories including Whisky, Brandy, Rum, Premium Wines and Single Malts. The flagship brand of the company, Original Choice, is one of the top-selling brands in India’s popular whisky segment and is one of the top 10 selling whiskies worldwide, with sales exceeding 11 million cases a year. Today the company is the 4th largest liquor company in the country by volume with a production spread across 12 locations & 8 states in India. With its golden beaches, delectable food and warm hospitality, Goa was but the perfect choice to set up the Paul John malt plant. The Paul John Single Malts were launched in the UK in 2012 and were soon acclaimed to be equal to or even better than the single malts produced elsewhere, including Scotland. Approval from single malt enthusiasts and innumerable global awards further proved our excellence. Recognition from the single malt palate encouraged us to take our single malts across the world. Today the Paul John Single Malts are available across 38 countries and 8 Duty-Free Shops. The brand has a family of five expressions and occasionally releases award-winning limited editions as well. The portfolio includes 3 flagship expressions – Brilliance, Edited and Bold; 2 Select Cask expressions – Classic and Peated. Limited editions Oloroso and Mars Orbiter and the first release of our Zodiac Series called Kanya by Paul John. All our expressions are above 46% ABV and are non-chill filtered, with no extra flavours or additives. Each expression of our single malts has won immense appreciation and several acclaimed international awards across countries. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 30 Nov 2018 | 15: Wemyss with Diana Novak | 00:52:59 | |
It isn't normal for a scotch brand to be able to trace its roots back to actual Celtic nobility, but Wemyss is no ordinary whiskey! Diana Novak joins us in the whiskey society and takes us through the most delicious history lesson that anyone could ever hope to drink! Each of these blended scotches boast their own unique, bold scents and flavors. Be prepared to run the spectrum from delicious fruity notes to beautifully spicy peated ones! -- What We Drank: Hive Spice King Peat Chimney Kiln Embers -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 26 Mar 2019 | 48: The San Francisco World Spirits Competition: Part 1 | 00:21:30 | |
This weekend, we were lucky enough to spend time at the "San Francisco World Spirits Competition" with some of the greatest minds and palates in the world. Today, we're bringing you two conversations with two incredibly different and equally talented judges from the competition. Nate Ganapathi is the founder of Single Malt Daily, a social media phenomenon that has taken the spirits world by storm! Find him at singlemaltdaily.com and @singlemaltdaily on Instagram! Dale DeGroff is affectionately known as the King of Cocktails. This man has seen it all! He's opened multiple bars, written the books that have become required reading for bartenders and helped build the foundation for modern hospitality training. Find him at kingcocktail.com and @kingcocktl on Instagram. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 09 Aug 2019 | 87: Marca Negra Mezcal with Molly McGuire | 00:30:53 | |
"Marca Negra’s unique ultra-premium expressions are expertly crafted by different Maestros. Each features different varietals and blends of agave that result in very distinct-tasting notes. From the subtle smoky flavor and spicy finish of the Dobadan, to the lemon peel and pomegranate essence with white pepper finish of the Tepeztate, each expression is produced and adjusted to the distiller’s traditional taste profile and follow the ancient traditions of mezcal production." ~phillipsdistilling.com/brand/mezcal-marca-negra/ -- What we drank: Mezcal Marca Negra Tobala Mezcal Marca Negra Dobadan Mezcal Marca Negra Ensemble Mezcal Marca Negra San Martine Mezcal Marca Negra Topazette -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 11 Dec 2018 | 18: Woodford Reserve with Luke Ford | 01:16:32 | |
Woodford Reserve is an American Instiution and Luke Ford, one of their fantastic brand representatives, loves to talk about it. This former bartender takes us through the line, sharing his dreams of being reincarnated as a yeast strain at the distillery. (It'll make sense when you listen in context!) -- What We Drank: Woodford Reserve Woodford Reserve Rye Woodford Reserve Double Oaked Woodford Reserve Kentucky Straight Malt -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 21 Dec 2018 | 21: Teeling's Irish Whiksey with Eanna Ryan | 00:58:10 | |
When Teelings Irish Whiskey opened it's doors in 2015, it was the first new Whiksey Distillery to put down roots in Dublin in nearly 125 years. It was founded by Jack and Stephen Teeling, whose father, John, founded the great Cooley Distillery. However, while Teeling's is rooted in a rich lineage of whiskey royalty, it's much more important to know that they make some delicious Irish Whiskey! This award winning line is sure to please the palate and our guest, Eanna Ryan, pairs this with the rich history of the Irish spirit! -- What We Drank: Teeling's Small Batch Teeling's Single Grain Teeling's Single Malt Teeling's Single Barrel -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 05 Apr 2019 | 51: Lemon Hart Rum with Josh Allen | 00:35:51 | |
If you're the kind of person who likes your alcohol at 151 proof for under $35, you may have just found your new favorite drink. Lemon Hart Rum is a demerara style rum from Jamaica that started, as many good spirits do, as a family venture; Lehman "Lemon" Hart took his grandfather's rum recipe and transformed it the official spirit of the British Navy (seriously!) -- What we drank: Lemon Hart 1804 Lemon Hart 151 Blackpool Spice -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 08 Oct 2019 | 104: Erstwhile Mezcal with Yuan Ji | 00:45:50 | |
What do you after you've built up a successful anti-trust law practice? If you're Yuan Ji, you start importing mezcal to your home in Brooklyn! Erstwhile Mezcal bills itself as “Honest mezcal with social mission.” Ji brings her street smarts to the business side of the brand while allowing the Mexican families with generations of experience making mezcal to do what they do best. It’s an incredibly story that leads to some very small batches of delicious mezca What we drank: Erstwhile Espadin Erstwhile Arroqueño Erstwhile Tobalá Erstwhile Tepeztate-Tobalá Mezcal Erstwhile Henequén -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Erstwhile Mezcal is a mezcal importer based in Brooklyn, New York and Oaxaca, Mexico. We specialize in artisanal and ancestral mezcal. More than a mezcal brand, Erstwhile is a platform for the core values and and social missions that our founders believe in: mezcal education, brand transparency, promoting small family producers to an international audience / fan base, empowerment of women in the mezcal / wine & spirits industry. We set ourselves apart from others in several ways. First, the family producers we work with are independent family businesses. They are Erstwhile’s partners, not employees. We pay our partner mezcaleros fairly. We do not ask them for exclusivity or discounts. We care about our mezcalero partners’ economic empowerment and put our money where our mouth is. We seek out mezcaleros who are interested in exporting out of Mexico, but do not have the means to do so on their own. We help them get certified and licensed for export. We feel good about the fact that we help our mezcalero partners clear these hurdles from the get-go, independent of their work with us in the future. Unlike family-owned brands, we are not encumbered by loyalty to any particular family. When you support Erstwhile, you support not just one but all the family producers we partner with. Second, we are committed to brand transparency. Look at the back label of every Erstwhile bottle: it gives full disclosure of where you can find our partner producer in Oaxaca and buy directly from the source if you so choose. Read our website, product pages, blog posts, newsletters, social media. Talk to us at events and tastings. We are proud and open about who our partner mezcaleros are, and every aspect of how we do business. Third, we are committed to mezcal education, both as teachers and as students. That is why Erstwhile takes a curatorial, rotating approach when deciding which mezcals we want to bring you. We bring you not one but a variety to showcase mezcal’s infinite nuances: different agave species, different flavor profiles, different producers, different production methods, different [fill in your suggestion here...]. Our vision and commitment to you: keep on discovering kickass distillations by small family producers who want to grow through export; promote these producers and their mezcals; introduce them to you and to mezcal lovers all over the world. We do not sacrifice excellence to maximize profit or convenience. We commit the Erstwhile name if and only if it is an excellent or extraordinary mezcal. No matter how small the volume. No matter how cumbersome the logistics. Erstwhile is a woman-owned, woman-operated business. We support fellow women in mezcal production and all aspects of the mezcal / wine & spirits industry whenever possible. Erstwhile Mezcal was co-founded by two mezcal enthusiasts: Yuan Ji (former antitrust attorney) and Kevin J. Brown (the mastermind behind Geographicus Rare Antique Maps). Yuan and Kevin are no strangers to coups de foudre. Mezcal and Oaxaca go so darn well with their other passions (cocktails, tacos, history, and swashbuckling adventure, to name a few). It is hard not to be smitten. Upon returning from their first trip together to Oaxaca, Yuan and Kevin had a vision that has sharpened in focus with the passage of time:
A mezcal portfolio after their own hearts. With a reputation for mezcal made the old-fashioned way, of only the finest quality or extraordinary provenance. Painstakingly curated after many a tasting trip through the Oaxacan countryside. Sourced from master mezcaleros’ personal libraries. Made available for the first time to mezcal lovers in the U.S. and international market beyond. The mezcal of choice for doers. For risk-takers, nonconformists, creative folks, independent thinkers, and swashbucklers. For people who lead lives believing if their dreams do not scare them, the dreams are probably not big enough. When you sip an Erstwhile Mezcal, you experience the complexities and flavors of a slow, small-batch handcraft, honed and passed down from generation to generation. You support the families and partake in the family traditions of Erstwhile’s partner mezcal producers. You make into reality a world that Erstwhile Mezcal’s founders dreamed about, and then built with their hearts and souls. erstwhilemezcal.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 24 Dec 2019 | 119: Maurice Chevalier IV's Whiskey Vault #2 | 01:00:32 | |
Just like last year, Hotaling & Co's Brand Development Manager, Maurice Chevalier, had too many bottles in his personal whiskey collection and decided to share some with the Spirit Guide Society! Join us as be brings in some very special end of the year treats! -- What we drank: Old Potrero Straight Rye Old Potrero Hoatlaing's 11 Year Rye Whiskey Lot 40 Canadian Rye Gooderham and Worts Four Grain Whiskey Dingle Irish Whiskey Kavalan Distillery Select Nikka 17 -- From the Hoataling & Co. website: hotalingandco.com A Craft Beer Pioneer Sets His Sights On Spirits The original Anchor Distilling Company was established in 1993 by Fritz Maytag, the same beverage visionary who sparked the craft beer movement with his purchase of Anchor Brewing in 1965. Maytag had rescued the struggling brewery and its iconic steam beer, and after several decades of exclusively producing beer, Maytag saw an opportunity to expand into the distillation of spirits. The Return Of Pot-Distilled Whiskey To The United States Fritz’s vision of a rye whiskey revival was fueled by the bold realization that there were no pot-distilled whiskeys being made legally in America at the time. Finding inspiration in the rye whiskeys of America’s past and the great single malt whiskies of Scotland, Fritz gathered a small team to begin top secret research and experimentation in the distillery. The first whiskey went into barrel in 1994, and the distillery soon began producing three rye whiskeys under Fritz’s guidance, all pot-distilled spirit from a mash of 100% malted rye. Over time, the range of spirits expanded into other categories, with the addition of Junípero Gin and Genevieve genever. The creation of Junípero was particularly significant, as it effectively started the movement towards high-end craft gin in the United States. An Independent Distiller Transforms Into A Portfolio Of Global Craft Spirits In 2010, Fritz Maytag retired and sold Anchor Distilling Company to a business partnership that included Tony Foglio and London's oldest wine and spirit merchant, Berry Bros. & Rudd. With the sale, Anchor Distilling Company expanded beyond production on Potrero Hill to incorporate importing a collection of super-premium craft spirits from around the world. A New Chapter As Hotaling & Co. In 2017, Anchor Brewing Company was sold, and although Anchor Distilling Company was not part of the sale, it relinquished the rights to use the “Anchor” trademark. In early 2018, the new name of “Hotaling & Co.” was announced, a reference to one of Anchor Distilling’s most beloved small batch whiskies and to the San Francisco legend A.P. Hotaling, who came out West during the Gold Rush and quickly became one of the most reputable spirits dealers in the country. Born in 1828, Hotaling moved from New York to California in 1852, where he found his calling in San Francisco as a purveyor of fine whiskies and proceeded to build the largest liquor wholesaler in the West. In San Francisco drinks culture, Hotaling’s name became immortalized when his whiskey warehouse on Jackson Street survived the 1906 San Francisco earthquake and fire. Today, the Hotaling name remains a part of San Francisco drinking culture as the distillery celebrates 26 years of production, a proud tradition that will continue into the future alongside the other core pillars: importing and consumer education. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/spiritguidesociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 31 May 2019 | 67: Riazul Tequila and Riauzelno Mezcal with Inaki Orozco | 00:50:10 | |
Riazul/Riazulaeno owner Inaki Orozco has said that tequila is in his blood. He grew up around agave and had access to his family's tequila at anytime he wanted, but felt the need to start a brand that matched his taste and quality. He joins us to talk about his tequila and mezcal made from the agave that he planted and harvested with his own hands. -- What we drank: Riazul Plata Riazul Reposado Riazul Anejo Rizuleno Espadin Rizuleno Tobala Y Espadin -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 08 Mar 2019 | 43: "A Whiskey Lover's Guide to Ireland" with Jack McGarry and Tim Herlihy | 00:42:31 | |
Two of the authors of "From Barley to Blarney: A Whiskey Lover's Guide to Ireland," Jack McGarry and Tim Herlihy join us to talk about their book and taste us through what they consider to be quintessential Irish whiskey. -- What we drank: Tullamore Dew Single Malt Tullamore Dew Caribbean Finish Powers John Lane 12 Teeling's Irish Whiskey Single Grain -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 26 Feb 2019 | 40: The Dalmore Whisky with Craig Bridger | 00:42:33 | |
We're just going to say it; Dalmore, known for its 12 pointed stagg of the Clan Mackenzie, could very well be the best whiskey you're not drinking. This scotch, which features heavy tasting notes of chocolate and orange, is perfect for those who love sweeter side of the Highlands. Whyte & Mackay's Head of Education Craig Bridger joins us to talk about this delicious line. -- What we drank: Dalmore 12 Year Dalmore Portwood Reserve Dalmore 15 Year Dalmore Cigar Malt -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 15 Feb 2019 | 37: Single Cask Nation with Jason Johnstone-Yellin | 01:11:46 | |
Not a lot is known about the world of independent bottling. The process, where companies buy and bottlle single spirit casks for resale, however, is exemplified by the people behind Single Cask Nation. This five year old company, which was born out of the blogs of its founders, has bottled some of the rarest and most delicious whiskies in the world. Once an online only shop, co-founder Jason Johnstone-Yellan joins us in the Society to launch the new retail line with some delicious and very, very old whiskies. -- What we drank: Cambus 28 Inchmurrin 20 Craigellachie 17 Undisclosed 9 Year Old Islay Scotch -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 19 Feb 2019 | 38: R6 Whiskey with Rob Rubens | 00:40:28 | |
Right now, at this very second, we are living in a craft whiskey boom. All around the world, small groups of people are getting together to re-define what it means to be distiller. This idea is exemplified for Rob Rubens and his R6 Distillery. In their facility just outside Los Angeles, Rob and his team are finding ways to make their delicious spirits stand out from the rest of the whiskey game (even sneaking some rum into our tasting on this show!) Check out the incredible story about how a boy from Chicago is on the journey to sell some amazing whiskey! -- What we drank: R6 Bourbon R6 Blue Corn Bourbon R6 Single Malt R6 Rum -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 18 Dec 2018 | 20: Whistle Pig with Matt Bostick | 00:43:16 | |
In an unfortunate series of events, Dave Pickerell, Founder of Whistle Pig and former Master Distiller of Maker's Mark passed away on November 2nd. Our Whistle Pig episode was scheduled to be released that day. In his honor, we are posting the podcast, unedited, so that we can help continue his passion and work toward sharing great rye whiskies with the world. -- What We Drank: Whistle Pig 10 Whistle Pig 12 Whistle Pig 15 Farmstock Rye #2 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 06 Nov 2018 | 8: Bruichladdich with Trent Simpson | 00:43:05 | |
In the realm of peated, single malt scotches, Bruchladdich (pronounced Brooke-Laddie) is a legend. Trent Simpson joined us to walk through some of the greatest hits of this fantastic Islay masterpiece. Before you press play, prepare yourself to get nerdy about some smokey, smokey barrel-finished goodness! -- What we drank: Unpeated Classic Laddich Islay Barley Black Art Port Charlotte Octomore 8.1 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 24 Sep 2019 | 100: Mezcal El Samaritano with Angel Saenz | 00:35:01 | |
Angel Saenz joins Pedro in the Mezcal Collective at Las Perlas in Downtown Los Angeles to launch Mezcal El Samaritano, the first mezcal from BebanMez Imports. What we drank: Mezcal El Samaritano Espadin Mezcal El Samaritano Ensamble Mezcal El Samaritano Tobalá Mezcal El Samaritano Mexicano -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Mezcal El Samaritano website: During the elaboration process, only the best agave plants from Santiago Matatlan are selected then baked in a conical oven lined with river stones. The grinding is realized in a Chilean style mill, while fermentation takes place in wooden barrels with copper wiring for double distillation. This carefully crafted process is what assures Mezcal Artesanal El Samaritano as a unique drink for the most demanding palates. HARVEST The best agave plants are found in Oaxaca. Once the agave is ready, the spines are cut off, leaving only the heart, known as the Piña. AGAVE ROASTING PIT Roasting of the piñas takes place in a conical oven lined with river stones. Mesquite wood is used to create a fire under the stones. When the stones are red-hot, the piñas are placed in the pit. After it is covered with bagasse, straw mats, it's then piled with dirt and left to roast for four days. GRIND The roasted agave is then crushed in a special grinding mill with a stone wheel pulled by a horse known as a Tahona. While, the horse pulls the wheel, a person uses a pitchfork to move the agave. FERMENTATION After the agave is crushed, it is placed in wooden barrels to ferment for four to eight days. DISTILLATION The distillation process takes place in a Copper Alembic Still and goes through double distillation, some mezcal three. samaritanomezcal.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 17 Sep 2019 | 98: Maestro Dobel Tequila with Vini Mauger | 00:43:13 | |
Stephanie & Bambino are filling for Pedro this week as our guest and friend, Vini Mauger, joins us with a flight of Maestro Dobel! -- What we drank: Maestro Dobel Silver/Blanco Maestro Dobel Reposado Maestro Dobel Anejo Maestro Dobel Diamante Maestro Dobel Humito Smoked Silver Tequila -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From The Maestro Dobel website: We are 11th Generation master tequila makers with a deep respect for craft and connoisseurship. We are immersed in tradition, but ignited by rebellion.WE’RE REDEFINING WHAT IT MEANS TO BE REFINED. TEQUILA 100% DE AGAVE. SINGLE ESTATE BLENDS PRODUCED IN SMALL BATCHES DOUBLE DISTILLED for unique character and a smoother taste. Every step of the process is strictly supervised by our Maestro Tequilero – from the seeding and harvesting of the agave to the approval and labeling of each bottle with the signature of the Maestro. WE BELIEVE YOU’VE GOT TO MASTER The rules before you can break them. SLAM CONVENTION. SIP DOBEL. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 07 Jun 2019 | 69: Rhum Clément with Bethany Ham | 00:23:36 | |
Caña Rum Bar is much more than just one of the places that we record our podcasts; it's also Los Angeles' premiere spot to experience some of the most unique rums from around the world. This episode was recorded on the night of Caña's 9th anniversary and was celebrated in style with the launch of a brand new Rhum Clément single barrel that can ONLY be purchased at the bar. Bethany Ham joins Pedro to chat about this unique Caribbean rum. -- What we drank: Rhum Clément Canne Bleue Rhum Clément VSOP Rhum Clément Single Barrel [Caña Rum Bar Exclusive] -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 04 Oct 2019 | 103: Ardbeg 19 and Glenmorangie 14 with Brendan McCarron and Travis Tidwell | 00:47:21 | |
Glenmorangie and Ardbeg Distillery Manager/"heir apparent" to Dr. Bill Lumsden, Brendan McCarron and our friend Travis Tidwell join Pedro in the Whiskey Society for a private, intimate chat about Glenmorangie and Ardbeg. Brendan brought the inside information from the distillery; Travis brought four fantastic whiskies. Good times were had by all. We humbly present this conversation to you and hope that it meets your approval. Slàinte! -- What We Drank: Glenmorangie Quinta Ruban 14 Years Old Ardbeg An Oh Ardbeg Traigh Bhan 19 Years Old Ardbeg Supernova 2019 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- About Ardbeg 19 (from ardbeg.com) INTRODUCING AN ARDBEG OF IMPOSSIBLE BALANCE The epitome of an aged Ardbeg – matured in American oak and Oloroso sherry casks – Ardbeg Traigh Bhan effortlessly accomplishes the impossible balance. Ardbeg Traigh Bhan is a sublime 19 year old whisky and the Distillery’s latest small batch release. Inspired by Islay’s Traigh Bhan beach (known locally as the Singing Sands), this rare aged spirit is an enchanting reflection of the place to which it owes its name. In a whisky where calm meets storm, experience seductively smooth beginnings, before powerful notes emerge in an intense crescendo. On the nose, discover elegant notes of herbal pine resin, smoky pineapple, and dark chilli chocolate. On the taste, experience a peaty power that plunges your palate into smoky depths. Like the rocks that break the surface at Traigh Bhan, the true nature of this Ardbeg emerges. Waves of toasted oak and paprika guide your palate towards a gentle finish that resonates long beyond the glass. Non chill-filtered at 46.2% ABV. About Glenmorangie 14 (from glenmorangie.com) A voluptuously silky spirit, Glenmorangie Quinta Ruban is aged first in bourbon casks for smooth, fruity notes. We then finish this single malt whisky in ruby port casks to create velvety depth. Our Quinta Ruban port cask finish brings chocolate boldness to Glenmorangie's renowned smooth style. Non chill-filtered for additional aroma and mouthfeel, it is savoured all over the world. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 30 Apr 2019 | 58: Westland American Single Malt with Nathan Burdette | 00:45:56 | |
For centuries, Single Malt Whiskey has been considered solely the domain of Scotland. Now, Westland is the leading emergence of an entirely new category of Single Malt Whiskey: American! Join us on this Podcast as the incredibly knowledgeable Nathan Burdette tastes us through the Westland core range, including the Garryana! -- What we drank: Westland American Oak Single Malt Westland Sherry Wood Single Malt Westland Peated American Single Malt Westland Garryana Single Malt -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 19 Apr 2019 | 55: Matusalem Rum with Brendan Reynolds | 00:34:55 | |
Matusalem Rum is an amazing example of a low cost spirit with incredibly high quality! If you were drinking a whisk(e)y of the age and quality of their 18 year Gran Reserva, you could easily expect to spend $100, but it can be found on the shelves of your local store for only $38! Brendan Reynolds joins us to drink this delicious rum with us and share how a drink that started it's life in Cuba made the incredibly journey all the way to the shelves of your local store! -- What we drank: Mathusalem Platino Mathusalem 10 Year Mathusalem 18 Year Mathusalem 23 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 17 Dec 2019 | 118: Syd Wilder: Whiskey for Beginners | 00:59:02 | |
Syd Wilder (@SydWilder) joins us in the Bar Jackalope to learn about whisk(e)y while talking about her life as an actress/model/producer in Los Angeles! We learn about what it takes to achieve digital fame while convincing her that there's better whiskey than what she drank when she was 14! Be sure to follow her journey on her podcast @GirlInstarupted. -- What we drank: Compass Box Hedonism Glendronach 12 Russel's Reserve Seven Grand Single Barrel -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 04 Jan 2019 | 25: Plantation Rum | 00:39:56 | |
Plantation Rum hails from the regions around Barbados, Trinidad and Jamaica, but has a truly French feel. Its founders were originally cognac makers and their goal is to bring that same level of finishing and care to the rum world. In addition to hearing the process of making this great spirit, Pedro also goes into great length about the time that he and Erbin tried to make rum (Spoiler Alert: It did not go well!) -- What We Drank: Plantation Three Stars Plantation Barbados 5 Year Plantation Caña Multi Island Plantation Caña Panama 8 Year -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 25 Dec 2018 | 22: Hotaling's Old Potrero with Master Distiller Bruce Joseph | 00:58:12 | |
As we've said on many occasions, you never know where great whiskey is going to find its roots. Old Potrero, which was one of the original pioneers of the American craft whiskey distilling scene, was founded by Fritz Maytag. Fritz is a member of the washing machine Maytags and while we don't know much about home appliances, we do know really good whiskey when we taste it! Master Distiller Bruce Joseph joins us this week to share the history and the secrets of this delicious, San Francisco whiskey. Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 10 Dec 2019 | 117: Dictador Rum #2 with Diego Quintaro | 00:45:27 | |
We took a little field trip this week to Momed in Atwarter Village to sit down with Diego Quintaro of Dictador Rum. Dictador bills itself as "a dynamic, modern and luxury lifestyle brand that embodies heritage and providence" of Columbia. Their spirits production began over 100 years ago and continues a tradition of delicious, aged rums that pair beautifully with a cigar. -- What we drank: Dictador 12 Dictador 20 Dictador XO -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 12 Mar 2019 | 44: Sagamore Spirits Maryland Style Rye Whiskey with Brian Ponzi | 00:29:19 | |
What Is a Maryland Style Rye? Brian Ponzi joins us to chat about what this unique spirit, once a highly sought after mash build, means to his community and his co-workers. Press play on this podcast to find out whether or not Sagamore Spirits belongs in your home bar! (Spoiler Alert: It belongs in your home bar!) -- What we drank: Sagamore Spirits (Base Spirit) Sagamore Spirits Cask Strength Sagamore Spirits Double Oak Sagamore Spirits Port Cask Finish -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 19 Oct 2018 | 4: Koval with Jamie Stout | 00:36:21 | |
If you're not from the Midwest of America, you might not be familiar with the gem that is Koval Distilleries. As the first distillery to open and operate out of Chicago since the Mid-1800s, this self proclaimed "grain to bottle" distillery hits all the right notes with the most unique of ingredients. You may not have known that you needed their millet whiskey in your life before this podcast, but now you do. You're welcome! -- What we drank: Koval Oat Whiskey Koval Rye Whiskey Koval Millet Whiskey Koval Four Grain Koval Bourbon -- About The Spirit Guide Society: For over seven years, the biggest spirit brands in the world have been coming into our bars to teach whiskey, rum, tequila and mezcal enthusiasts about the drinks that they love. Now, we’re happy to bring that same level of knowledge and fun to you online as a podcast! Every Tuesday and Friday, Pedro Shanahan and Stephanie Aguilar will be joined in front of a live audience by the people who know these alcohol brands the best, the ones who make it! -- Samba Isobel - Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 10 Mar 2020 | 130: Dewar's Scotch Whisky with Gabe Cardarella [REBROADCAST] | 00:47:55 | |
(Originally Aired 1/22/19) Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast. -- What we drank: Aberfeldy 12 Aberfeldy 21 Dewar's 18 Dewar's 25 -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 18 Jan 2019 | 29: Rogue Spirits with Dewey Weddington | 00:45:45 | |
Often times, a great beer makes a great whiskey! In the case of Rogue Ale & Spirits, these brewers turned distillers have blended the best of those two worlds (pun intended!). Dewey Weddington, Rogue's Director of Spirits, joins us to share selections from their line and, in a rare treat for the whiskey society, pair their Dead Guy Ale with their Dead Guy Whiskey; the two begin their lives as the same mash build and evolve into two surprisingly wonderful treats! -- What we drank: Rogue Oregon Single Malt Rogue Dead Guy Whiskey Rogue Dead Guy Ale Rogue American Rye Malt Rogue Stouted Whiskey -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 26 May 2020 | 138: Nelson's Green Briar with Founder Charlie Nelson | 01:14:24 | |
If you're looking for the historic legacy of Tennessee Whiskey, you do not want to miss our livestream tonight! Charlie Nelson, great-great-great grandson of Nelson's Green Briar Distillery founder Charles Nelson, is joining us to chat with Pedro about how he's relaunching the family's brand for the first time since 1909. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Nelson's Green Briar: (greenbrierdistillery.com) The Nelson's Green Brier Heritage Charles Nelson was born July 4, 1835 in Hagenow, a small town in the Mecklenburg-Schwerin state of northern Germany. He was the eldest of six children whose father, John Philip Nelson, owned a soap and candle factory. When Charles was 15, his father decided he wanted to move his family to America for a better life. He sold his soap and candle factory, converted all of the family’s earthly possessions to gold and had special clothing made to hold all of that gold on his person during the journey. In late October of 1850, he gathered his family and boarded the Helena Sloman to set sail for America. As fate would have it, on November 19 of that year, intense storms and gale force winds sent many of the nearly 180 passengers overboard. John Philip Nelson was one of those unfortunate souls and weighed down by the family fortune, he sank directly to the bottom of the Atlantic Ocean. Luckily, the rest of the family arrived safely in New York, but with only the clothes on their backs, and 15 year-old Charles found himself man of the house. The Move to Nashville Penniless yet determined, Charles and his brother began doing the only thing they knew how to do: making soap and candles. After saving some money, the Nelson family moved west, settling in Cincinnati, Ohio. It was there that Charles, merely 17 years of age, entered the butcher business and acquainted himself with a number of fellow craftsmen who educated him in the art of producing and selling distilled spirits, particularly whiskey. Several years later, just before the start of the Civil War, Charles set out for Nashville seeking a fresh start and another American dream took tenuous root. He opened a grocery store which flourished from sales of his three best-selling products: coffee, meat and whiskey. The quality of both his products and service quickly built Charles a reputation that went unmatched in Nashville’s merchant circles. His honesty and fair dealings brought about great prosperity for his business as well as an elevated social status in the community. Very quickly however, Charles realized that the demand for his whiskey far exceeded his supply, revealing to him the opportunity to focus solely on whiskey. So he sold the grocery business. Legend has it the blend of coffee was then brought to the Maxwell House Hotel in downtown Nashville, where patrons would later proclaim it as “good to the last drop”. His butcher stayed in business and the store soon grew into a successful Nashville-based grocery chain that is still in business today. Beginnings Of A Distillery Charles bought the distillery that was making his whiskey in Greenbrier, TN, and a patent for improved distillation. He expanded the production capacity in order to keep up with demand. With this expansion, Nelson was not only creating more jobs, he was making a name for Tennessee Whiskey. By 1885, there were hundreds of whiskey distilleries in Tennessee, but only a handful were producing significant volume. That year, Charles Nelson sold nearly 380,000 gallons, that's around 2 million bottles, of Nelson’s Green Brier Tennessee Whiskey. In comparison other well-known brands had a maximum production capacity of just 23,000 gallons at that time. Green Brier Tennessee Whiskey was in such demand that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow, Russia, and the Philippines. This reach of distribution was possible in part because Charles was one of the first to sell whiskey in bottles rather than selling it by the jug or the barrel. The distillery, which was commonly known as “Old Number Five” due to the fact that it was registered distillery number five and was located in the fifth tax district, became a favorite stop of federal regulators and tax inspectors due to the warmth and hospitality shown to them by Charles and his employees. It is safe to say that by introducing the category of Tennessee Whiskey to the world and offering a superior product, Charles Nelson had indeed become a household name but after decades of great struggle and brilliant triumph, Charles Nelson passed away on December 13, 1891. His wife Louisa assumed control of the business, becoming one of the only women of her time to run a distillery. Prohibition In 1909, statewide Prohibition was adopted in Tennessee. This forced Louisa to discontinue operations and Nelson’s Green Brier Distillery closed its doors. The property in Greenbrier was sold and as the years went by the once great distillery was dismantled and fell into disrepair. Presently, the grain house and a barrel warehouse stand, the spring still runs, the property is listed on the National Register of Historic Places, and descendants of distillery employees recount stories passed down to them about how their ancestors once proudly made the whiskey that made Greenbrier world famous. Today On a hot summer day in 2006, Bill Nelson invited his two sons, Andy and Charlie, to go see a butcher in Greenbrier, Tennessee. As the three men drove to Greenbrier, they recalled the stories that had been passed down to them about the family whiskey business that had been located in the small town. When the trio arrived and started asking questions about the old Nelson Distillery, the butcher, Chuck, could hardly contain his excitement. “Look across the street over there,” Chuck exclaimed. “Your granddaddy built that warehouse. This street is Distillery Road, you know, and that spring, it’s never stopped running. It’s as pure as pure can be.” Bill, Andy and Charlie eagerly walked over to explore the land that was once home to the nation’s largest producer and supplier of Tennessee Whiskey. After quenching their thirst with the crisp, cool spring water, Chuck pointed them in the direction of the Greenbrier Historical Society. Here, the Nelsons met with the curator, who revealed her most prized possessions: two original bottles of Nelson’s Green Brier Tennessee Whiskey. For a moment, time stood still. It was love at first sight. Charlie and Andy stared at the perfectly preserved bottles and then looked back at one another, knowing what the other was thinking: “ This is our destiny With sincere conviction, they made a pact to bring the family whiskey business back to life. After three years of research, planning and hard work, the Nelsons re-formed the business that had closed exactly 100 years earlier in 1909 during Prohibition. With the spirit in their blood, Charlie and Andy followed their hearts, devoting their lives to resurrecting Nelson’s Green Brier Whiskey and producing top-quality product, appreciated by aficionados everywhere. About Charlie & Andy Nelson Brothers Andy Nelson and Charlie Nelson have always had a lot in common. Both graduated from Loyola Marymount with degrees in the Humanities concentrating on Philosophy; both are history buffs, true southern gentlemen and proud of their family roots. But when they set out to resurrect Nelson's Green Brier Distillery, founded in the 1800s by their great-great-great grandfather Charles Nelson, the boys realized their kinship ran deeper than blood. They both had spirit pulsing through their veins. So in their mere 20s, the Nelson brothers have set on a grand journey—not just to make and sell whiskey—but to rebuild a business that helped bring the term 'Tennessee Whiskey' to America and Europe. Through researching, seeking capital, crafting brands from Charles Nelson's original recipes and putting bottles of their small-batch bourbon on shelves, they are the essence of the American dream and spirit. -- Samba Isobel by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4316-samba-isobel License: http://creativecommons.org/licenses/by/4.0/ | |||
| 30 Aug 2019 | 93: Rhum Barbancourt | 00:30:36 | |
In the mood for Haitian rum? Perhaps one aged in Limousine Oak? Pedro, Erbin and Shaggy have you covered! One Rhum Barbancourt (pronounced Bah•Ben•Cooh) podcast coming right up! -- What We Drank: Rhum Barbancourt 3-Star (aged 4 years) Rhum Barbancourt 5-Star (aged 8 years) Rhum Barbancourt Estate Reserve (aged 15 years) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From Wikipedia: The family business began on March 18, 1862, producing rum directly from sugar cane juice. Dupré Barbancourt, a Frenchman from the cognac-producing region of Charente emigrated to Haiti, and founded his company at the end of 1862. After learning how to make rum in December of that year, he soon began selling it for HTG 1.50 (USD $0.30) per gallon.[3] When Dupré Barbancourt died the company passed to his wife Nathalie Gardère, who managed it with the help of her nephew, Paul Gardère. When she died, Paul then directed the company’s destiny until his death in 1946, when his son Jean Gardère took up the baton, furthering the family tradition until 1990. When Jean passed, Thierry Gardère took over, becoming the fourth generation of the Gardère family to lead the company. Upon the death of Thierry Gardère on March 1, 2017, Delphine Gardère succeeded to her father as CEO of Barbancourt. During the 2010 Haitian earthquake, two workers died, about 86 lost their houses, many aging barrels were destroyed, halting the rum production,[4] and rum supply and prices were affected. By May 2010 however, production had already resumed.[5] In 1949, the company relocated to the heart of the sugar cane fields of the Domaine Barbancourt in the plaine du Cul-de-Sac region. By 1952, the successful company ramped up production, transforming itself from what once was a cottage industry into a major producer of quality rum. The rum is double distilled, using a process similar to that used to produce cognac. Barbancourt is made directly from sugar cane juice rather than the sugar cane by-product molasses. This is similar to the rhum agricole of Martinique, which is strictly controlled by law. Fermenting fresh sugar cane juice provides a more flavorful product.[2] Barbancourt's products are highly regarded and have won many world competitions with excellent reviews from rum connoisseurs. The original Réserve du Domaine is aged 15 years, and each bottle previously had a unique serial number—however the labels have changed recently and this is no longer the case. Other popular products include the 5 Star Réserve Spéciale aged for eight years, the 3 Star rhum aged four years and a clear, white rhum, all made from fresh sugar cane juice. Barbancourt's rums are marketed in 20 countries, namely the Caribbean, the United States, France, and Italy. Barbancourt is among Haiti's best known companies internationally. ~en.wikipedia.org/wiki/Rhum_Barbancourt -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 05 Jul 2019 | 77: Bruxo Mezcal with David Ruiz | 00:35:23 | |
David Ruiz joins us at Las Perlas in Downtown Los Angeles to chat about Bruxo, a line that has long existed in Mexico but is new to the United States. -- What we drank: Bruxo #1 Bruxo #2 Bruxo #3 Bruxo #4 Bruxo #5 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Bruxo Website: We never thought a trip to the Oaxaca Sierra would change our lives forever. We set ourselves the goal to honor the honor and tradition of mezcal and sharing its magic with the world. That´s how Bruxo was born, as a: Honor to the magic of mezcal, the link between what´s earth bound and what´s sacred. Honor to the mysticism of the legends we have found and those we´re already a part of. Honor to those who live up in the mountains but know and share their ancestral heritage with the rest of the world. Honor to those of us who in the city, are able to transform any given moment into an eternal memory. Honor to the true Elixires, unique mezcales, more special than any other in the world. We embarqued upon a mission: to discover the meaning of magic. We discovered that everything around us possesses a new and secret side of which we know little about. Everything, everywhere has a mystic side. Magic is our most precious legacy, it connects us to the most authentic core of every single thing, building a bridge between our world and what lies beyond. Magic is an open invitation to believe, grow and be amazed. It pushes us so we let the excitement of the unknown guide our way. Every step we take and everything we do, can transform into a unique and unforgettable experience, Everything around us possesses magic… that is why we love sharing it with everyone. Connecting with the mystic side of things you knew - or thought you knew, that's the Bruxo way of life. Bruxo is dedicated to those who understand, thanks to their wisdom, the times and gifts of mother earth. It´s not just respect for those who make it, it´s also respect for those who drink it. Bruxo pays tribute to to the authentic hand crafted process to create mezcal. We are proud to take what nature gives to us and give it back to it; through working with the local communities. bruxomezcal.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 08 Feb 2019 | 35: Infuse Spirits with Seth Benhaim | 00:58:04 | |
In the past decade, the craft distilling whiskey boom has led to some incredibly creative products; Infuse Spirits is no exception. Rather than distilling their own whiskey, Infuse and its founder, Seth Benhaim, purchase the whiskey and then use barrel staves to "infuse" the "spirit" with the exact flavor they're trying to achieve. It's an incredible process and creates something you should definitely be drinking. (He also has something called a "Whiskey Jacuzzi" but you'll have to tune in to find out what that is! -- What we drank: Infuse Bourbon Infuse Rye Infuse Cask Strength -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 25 Feb 2020 | 128: Teeling Single Pot Still Irish Whiskey with Rob Caldwell | 00:33:39 | |
Did you know that Teeling's holds the world record the most expensive new bottle of whiskey ever sold at auction! It's true! Someone paid 10,000 pounds for a bottle of the whiskey that Rob Caldwell brought us for this podcast. Spoiler alert: you won't have to pay that much for it: -- What we drank Teeling Small Batch Teeling Single Malt Teelings Single Grain Teeling Single Pot Still An undisclosed secret whiskey. -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Teeling: (teelingwhiskey.com) “With one eye on the past, but looking to the future, we’re the new generation of Dublin distillers. We approach our craft with a respect for generations passed but with the confidence to forge the next chapter of Irish, Dublin and Teeling Whiskey” ~Stephen Teeling Whiskey making and entrepreneurship has been in the Teeling genes as far back as 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane in the industrial heart of Dublin City. Since 2012, Jack and Stephen Teeling, the latest generation of Teeling Whiskey makers, have been putting their own mark on Irish Whiskey and came full circle in 2015 when they proudly opened the new Teeling Whiskey Distillery just down the road from where the original family distillery once stood. The Teeling Whiskey Distillery today is the first new distillery in Dublin for over 125 years. We are situated just a stone’s throw from our ancestral distillery, right in the heart of the Golden Triangle, the historic distilling district of the city. Here at Teeling Whiskey we are renowned for our vision in doing things differently. Our Whiskeys embody this unconventional spirit with innovation at the core of everything we do. For us, it’s what’s inside the bottle that counts – we let the liquid do the talking, and our liquid has plenty to say. The delicate base of Irish Whiskey is the perfect canvas upon which to layer flavour and character. Varying the time, style and number of barrels used during the maturation process adds to the subtlety and complexity of flavour we pride ourselves in. Now that we have our own Dublin distilled spirit coming of age, our ingenuity is the only limitation to the unique styles and expressions we can craft in the future. After putting all this care and attention into what goes into our Whiskey, we don’t like to take anything out. We don’t chill filter our Whiskey prior to bottling, leaving as much of the body, character and richness in the bottle. We bring our Whiskey from cask strength to our signature ABV of 46%, allowing us to bottle with no chill filtration, maintaining the true natural character of all our Teeling Whiskeys. Team Teeling are dedicated to bringing more choice and innovation into Irish Whiskey. Inspired by the influence of time and innovative cask maturation techniques, our young team of craftsmen and craftswomen are producing small batch bottlings of unique Irish Whiskeys. Our goal is to retain the drinkability of Irish Whiskey while introducing new and interesting flavours to complement the naturally smooth and sweet taste of Irish Whiskey. We aim to encapsulate our passion for quality, authenticity and craft in every bottle of Teeling Whiskey. Alex Chasko, our Master Distiller and Blender, is a case in point. Originally hailing from Portland, Oregon he started his journey working in the emerging craft brewing scene on the West Coast of the US. Through his Irish wife, he found himself in Ireland looking to get into the emerging Irish Whiskey industry. In meeting Jack Teeling, it became immediately clear that they shared the same vision and saw the opportunity to re-invent Irish Whiskey. Alex was employee no.1 back in 2012 and has been instrumental in the building of the new distillery and the creation of our award winning Teeling Whiskey range. Come and sample our range at the Teeling Distillery by booking your visit today. A trip to Dublin would not be complete without seeing the first working distillery in Dublin for decades in all its glory, so simply choose a tour that is most suited to your needs, get booked on and we look forward to extending the traditional warm, Irish welcome, in the modern Teeling way. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 19 Nov 2019 | 115: Rums of Puerto Rico with Ramon Diaz and Federico J. Hernandez | 01:04:33 | |
Today we're joined by the GLOBAL Brand Ambassador for Rums of Puerto Rico to talk about how you can help rebuild Puerto Rico by purchasing rum! (We're not kidding!) Ramon Diaz joins Pedro and Erbin at Caña Rum Bar to talk about four of the marks he represents. Also, Fede Hernandez of The Rum Lab joins us to talk about his role helping produce the Rums of Puerto Rico tour! -- What we drank: Trigo Reserva Añeja Don Q Gran Añejo BACARDÍ Gran Reserva Limitada Ron de Barrilito Puerto Rican Rum -- About Rums of Puerto Rico: rumcapital.com THE RUM STANDARD in 4 steps 1) HIGHEST QUALITY MOLASSES In 1775, sugar cane production began in Puerto Rico. Our rum base and most important ingredient is molasses. Molasses is developed through the extraction of sugar cane juices known as “guarapo”. The guarapo is later boiled and converted into sugar crystallization, and the residual of this produce (molasses) is used in our rum. Quality molasses are just the beginning of our rum distillation process. These molasses are later fermented under our Rums of Puerto Rico standard to constantly produce rich flavored and smooth rums. INGREDIENTS 2) CONTINUOUS DISTILLATION PROCESS IS MANDATORY Distillation columns are made of several trays. Each tray is a level of the column where descending liquid meets the ascending vapors. The vapors that have been enriched with alcohol and aromas come out of the top of the column as they cool and turn into liquid. Our top-notch rum distillation process guarantees you’re having the purest and lightest rum in the world today. 3) AGED FOR A MINIMUM OF ONE YEAR IN WHITE OAK BARRELS Great rum doesn’t happen over night. That is why Puerto Rico’s law requires a minimum aging period of one year in white Oak barrels. The fresh distillate combined with the wood compounds of white Oak barrels makes way for the maturity of rum. A richer and smoother body is formed giving each batch of rum better aromas and flavors. This aging process varies in time but with a minimum aging by law of one year, we make sure that every brand has aged quality rum ready for consumption. 4) MUST BE PRODUCED IN PUERTO RICO,THE RUM CAPITAL OF THE WORLD During the 17th century, the rum industry grew throughout the Island. Fast-forward to today and the Rums of Puerto Rico are enjoyed all over the world. To reassure that each batch meets our high quality standards, the Government of Puerto Rico has established distillation and aging process laws that include having to be distilled and aged in Puerto Rico. So now when you enjoy rum from Puerto Rico, you know you are sipping the best rum in the world. -- Follow us: youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 14 Apr 2020 | 135: All Things Maker's Mark with Johnnie "The Scot" Mundell | 01:12:44 | |
We're practicing Social Distancing and trying to do some good in the world at the same time. Johnnie Mundell, formerly Beam Suntory's Japanese Whisky Ambassador, is now here in his new role at Maker's Mark to talk about the brand, the newly initiated Restaurant Worker's Relief Fund and some DAMN good bourbon. -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- ABOUT THE RESTAURANT WORKER'S RELIEF FUND: In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker's Mark, launched The Restaurant Workers Relief Program. This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. The overwhelming response from the community inspired other chefs around the country to create similar programs, working directly with The LEE Initiative and Maker's Mark. Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. Times, days and exact details vary between relief centers. Most of these relief centers are funded for the next two weeks but are hoping to be able to stay open longer with donations via www.leeinitiative.org. These relief centers include: Louisville Chef Edward Lee at 610 Magnolia Washington, DC Chef Edward Lee at Succotash Cincinnati Chef Jose Salazar at Mita's Los Angeles Chef Nancy Silverton at Chi Spacca Chicago Chef Paul Kahan at Big Star Seattle Chef Edouardo Jordan at Salare Denver Chef Alon Shaya at Safta Brooklyn Chef Greg Braxtrom at Olmsted and Nate Adler at Gertie's Lexington Chefs Ouita Michel and Samantha Fore at Great Bagel Bakery New Orleans Chef Donald Link at Cochon Atlanta Chef Linton Hopkins at Restaurant Eugene For more information on the relief efforts, please follow The LEE Initiative on social media https://www.instagram.com/leeinitiative/ . For details on each chef's relief center, including addresses, days and times of operation, and more, please visit their individual social media pages, linked above. About Chef Edward Lee Chef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and in DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee won a James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine (Artisan Books, April 2018). He also authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). His documentary film, Fermented, follows him around the world as he explores the rich culinary and cultural traditions of fermented food. For more information on Chef Edward Lee, please follow him on Twitter or Instagram or visit www.chefedwardlee.com About Maker's Mark® Bourbon In 1953, in Loretto, Kentucky, Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency, and finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a "commodity" into a premium handmade spirit, and today Maker's Mark® continues to make its bourbon the same way. In recent years, Maker's Mark has introduced thoughtful, super-premium innovations to its portfolio including Maker's Mark 46™ Maker's Mark® Cask Strength, and Maker's Mark Private Select®, the brand's first-ever custom barrel program. In 1980, the Maker's Mark distillery became the first distillery in America to be designated a National Historic Landmark and has also been decreed as the "world's oldest operating bourbon whiskey distillery" by Guinness World Records. It remains one of the Commonwealth of Kentucky's most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, visit makersmark.com. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker's Mark®, Maker's Mark® Cask Strength and Maker's Mark 46™ Bourbon Whisky, 45-57% Alc./Vol. ©2020 Maker's Mark Distillery, Inc., Loretto, KY. SOURCE The LEE Initiative and Maker's Mark -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 11 Feb 2020 | 126: Kavalan Taiwanese Single Malt Whisky with Master Blender Ian Chang [REBROADCAST] | 00:56:44 | |
Until 2006, the Taiwanese Government had a monopoly on distilling and selling alcohol in the country. However, when those regulations were lifted, we lovers of whisky were blessed with the magic that is the Kavalan Distillery. Master Blender Dr. Ian Cheng joins us in the Society to talk about the history, artistry and process of this spirit that Jim Murray called the best new whiskey of 2012. -- What we drank: Kavalan Distillers Edition Kavalan Port Cask Finish Kavalan King Car Conductor Kavalan Ex-Bourbon Oak Kavalan Sherry Oak Kavalan Vinho Barrique Kavalan Port Cask Strength -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Kavalan's website: Established in 2005, Kavalan is Taiwan’s first whisky maker and the nation’s only family-owned whisky distillery. Kavalan takes the old name of Yilan county where the distillery is located in northeastern Taiwan. The pure water and fresh air make this part of the subtropical island the ideal environment for the production of whisky. Kavalan Distillery is an entrepreneur’s dream come true. Mr. Tien-Tsai Lee, the founder of King Car conglomerate had long dreamed of producing a Taiwanese whisky, yet it was not until 2002 when Taiwan joined the WTO that his goal could be achieved. The distillery brings together a professional whisky R&D team with a world-class master blender, Ian Chang, as well as the expertise of renowned whisky specialist, the late Dr. Jim Swan. The team implements the highly specialized distilling and blending skills that King Car Group has cultivated for more than 30 years through beverage experience and knowledge. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 07 May 2019 | 60: The New Zealand Whisky Collection with Greg Ramsay | 00:51:32 | |
Remember the 2004 Oscars when "Lord of the Rings: The Return of the King" had everyone thanking New Zealand? Well, you'll be doing the same after listening to this podcast about the New Zealand Whisky Collection! Greg Ramsay walks us through this amazing flight of whiskies where the YOUNGEST was 18 years old! -- What we drank: High Wheeler South Island Single Malt 18 Years Old Dunedin DoubleWood The Oamaruvian -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 13 Sep 2019 | 97: Angel's Envy's Port Finished Bourbon with Ashley Erwin & Eli Kestenbaum | 00:32:22 | |
What we drank: Angel's Envy Port Finished Bourbon Angel's Envy Rye Angel's Envy Cask Strength -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Angel's Envy website: IN THE BEGINNING, Angel’s Envy was an idea between father and son. Eventually, a grandson became involved. Our small family brand began to grow. During those early days, we never anticipated just how much growth we’d see. TODAY, Angel’s Envy is a hand crafted, small batch whiskey produced by Louisville Distilling Company, a subsidiary of Bacardi Limited. WHEN LINCOLN CAME OUT OF RETIREMENT TO CREATE ANGEL’S ENVY, it was to collaborate with his son, Wes, on a bourbon finished in Port barrels. He’d had the idea for years, but had never had the chance to explore it previously. It was just as important to Lincoln to be creating a new type of whiskey as it was to be building something with his family. Wes’s son Kyle eventually joined his family to help with the fledgling brand, and to learn side by side with his grandfather. ROOTED in 200 YEARS of bourbon heritage, we create hand-finished spirits that aren’t afraid to improve on the classic tradition. Inspired by legendary Master Distiller s lifetime spent crafting fine spirits, Angel’s Envy is our masterpiece. The 5% of spirit lost each year during barrel aging is called the “Angel’s Share.” After tasting our finished whiskey, Lincoln joked that we’d finally gotten a better deal than the angels. And so Angel’s Envy was born. angelsenvy.com -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 27 Aug 2019 | 92: Westward American Single Malt Whiskey with Christian Krogstad | 00:53:32 | |
This podcast has been seven years in the making! Pedro first met our guest, Christian Krogstad, when Westward Distillery was first opening. It was then that Pedro was invited to Oregon, where he helped distill a barrel for the brand. That barrel, now known as the Westward American Two Malt, JUST came to maturation and we were lucky enough to launch it on this podcast! Enjoy it! -- What we drank: Westward American Single Malt Westward Oregon Stout Cask Westward American Two Malt -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- From the Westward Website: House Spirits Distillery, in the heart of Portland, Oregon, is an invitation to explore the tradition and the future of American craft distilling. Every day, through our oversized tasting room window or on a distillery tour, our guests witness the transformation of grain and natural botanicals into some of the world’s most admired spirits. A leader of Portland’s world-renowned maker community, we are a real distillery, where real people put their heart, soul, and artistry into crafting products that delight and inspire. We believe in distilling’s equivalent to “minimalist cooking,” and we prefer to make our spirits from scratch. We craft each of our award-winning products with an intense and passionate pursuit of perfection, using the best natural ingredients, treating them with care, and allowing them to express their unique character. Our distillery tasting room is open daily from 12pm to 7pm Sunday through Thursday and 12pm to 8pm Friday & Saturday. Join us for a tour of the brewery and distillery, whiskey flights and cocktails. Make time to visit our distillery! Our in depth distillery tour gives you a look at the complete production process from bringing in grain, transforming that grain into beer, and a close look at how the distillation and aging process works. ~westwardwhiskey.com | |||
| 29 Dec 2018 | 23: Aberlour with Callum O'Donnell | 00:44:17 | |
Callum O'Donnell, the West Coast brand ambassador for Aberlour, joins us this week to take us through what makes the brand a favorite of so many scotch lovers. He shares an amazing history of how the brand came to be the powerhouse that it is today and and shares the inner working of their water source, casks and finishing. -- What we drank: Aberlour 12 Aberlour 16 Aberlour 18 Aberlour A'bunadh Aberlour Casg Annamh -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 23 Jun 2020 | 139: Four Roses with Master Distiller Brent Elliott | 01:17:52 | |
Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Brent: (fourrosesbourbon.com) Being Master Distiller is something Brent Elliott says is hard to call a job because, to him, “it’s a privilege and a passion to be a part of Four Roses.” A native of Owensboro, Kentucky, Brent became Master Distiller at Four Roses in September 2015 and he is uniquely qualified for this role… after all, he’s been involved in Producing Four Roses premium Bourbons since he began with the company in 2005. As the Distillery’s Director of Quality, Brent’s years of experience with Four Roses include everything from applying his Chemistry degree in production, managing barrel inventories, production planning, to selecting barrels for special Single Barrel bottlings and Limited Edition products. Brent applies his on-the-job experience to his role of Master Distiller, ensuring that each Four Roses product has the fruity, smooth and mellow character, along with a hint of spice, that the brand has become known for around the world. Every stage of the production process is critical and you’ll find Brent’s heart and soul in every one of them. Named Master Distiller/Blender of the Year at the 2020 Icons of Whisky America award ceremony, Brent Elliott is particularly proud of Small Batch Select, the distillery’s newest permanent product-line extension since 2006, and the biggest addition to the storied history of the brand since he became master distiller. Cheers. -- A Q&A With Master Distiller Brent Elliott We know you don’t like to toot your own horn, but what makes you an ideal Master Distiller? In many ways, I am somewhat reserved. I think that aspect of my personality and my interest in science are what led me into the field of chemistry. But, after coming to Four Roses, leaning more about Bourbon and interacting with visitors to the Distillery, I began to realize that I never felt reserved when it came to Bourbon. I think the key is the excitement that surrounds any conversation about Bourbon…from both sides! What is your responsibility as Master Distiller? My focus will always be what got me to where I am, and what got the Four Roses brand where it is today, and that’s quality. It will be a challenge to be as involved in Quality as I always have been and to promote a brand that I love, but it’s a challenge I welcome!If we maintain the same quality that has come to define Four Roses and I successfully share my experiences and passion with the growing number of Bourbon enthusiasts, then I will be doing my job. This brand speaks for itself, and I’m committed to maintaining the product and sharing Four Roses Bourbon with as many people as possible. What’s been your favorite thing about working at Four Roses Bourbon thus far? If you look at Four Roses, you can see the tremendous growth over the past 5-10 years. In that time there has been a surreal feeling of excitement surrounding the brand and the industry as a whole. As Four Roses has grown, this excitement has attracted more wonderful and passionate people to the company. Working with them and sharing in the excitement is my favorite part of being here. What can the fans expect in years to come? More Bourbon of the same quality they know and love. And, with our recent investments to increase our capacity, even more people will have the chance to enjoy Four Roses. What gives you the most satisfaction at Four Roses? I’m happiest either when I am so deep into a project or task that I lose track of everything else OR when something is finally complete and I can take a big step back and take pride in the finished project. One thing that comes to mind is the first sip of a Limited Edition after all the barrels are dumped. That’s satisfying! Describe a typical day in the life of Brent Elliott. Fortunately it is impossible to answer that question. Every day is different for me at Four Roses. I enjoy that there is no real routine. I mentally prepare my daily goals on my way to work every day. If I’m lucky, my day resembles my plan. Usually, it doesn’t. Do you remember your first taste of Bourbon? I remember my first drink of unmixed bourbon. Years ago, a good friend of mine introduced me to Bourbon on the rocks. I was very excited and grateful at the time. I’m even more grateful now, and I’ve told him so. Where did you grow up? Owensboro, KY. UK or UofL? I graduated from UK. That’s all I should say. Do you have a favorite Four Roses recipe? I can’t even say what my favorite Four Roses product is. It changes depending on my mood and even on the time of year. I seem to lean toward Single Barrel in the cooler months and the Yellow Label and Small Batch in the warmer months. Are you into music? Favorite band? I love music. Picking a favorite band or genre is similar to the question about my favorite recipe. There is a whole world of rich, wonderful music out there. There are a million tangible and intangible factors that at any particular time make a certain sound “perfect”. How did you feel when you were named Master Distiller at Four Roses Bourbon? Of course Joy and excitement, but more than that I felt honored thatFour Roses was putting their confidence in me. What’s the perfect meal to accompany Four Roses Bourbon? Because I am from Owensboro, KY, I was recently asked about pairing Bourbon with Western Kentucky Barbeque. Honestly I have not tried to pair these, yet, so I could not properly answer. However, I promise that on my next trip to Owensboro I’m going to have fun getting to the bottom of this question. How do you prefer to drink Four Roses? Usually I drink my Bourbon on the rocks or neat. However, when I get the chance for a talented bartender to make me a cocktail, I never pass it up. The creativity and skill of many bartenders is amazing. -- About Four Roses: In 1884, Paul Jones Jr, moved his thriving business to Louisville, Kentucky, where he opened an office in a section of historic Main Street called, “Whiskey Row”. Four years later, he trademarked the name Four Roses, claiming production and sales back to the 1860s. In 1922, the Paul Jones Company purchased the Frankfort Distilling Company. In 1943, Seagram purchased the Frankfort Distilling Co. primarily to acquire the most noted and recognized name in the business at that time – Four Roses’ Kentucky Straight Bourbon. Even though Four Roses was the top selling Bourbon in the U.S. in the 30s, 40s and 50s, Seagram made the decision to discontinue the sale of Four Roses’ Kentucky Straight Bourbon in the United States, and Four Roses was moved to the rapidly growing European and Asian markets where it quickly became and still is a top-selling Bourbon in both Europe and Japan today. In 1966, a young man named Jim Rutledge, who would later become one of the world’s most legendary Master Distillers, joined Seagram in the Louisville Plant’s Research and Development Department. In 1975, he was transferred to Corporate Headquarters in New York until 1992, when Jim asked to return home to Kentucky to help with the Four Roses brand. In 1995, he replaced Ova Haney as the Master Distiller. For the next several years, Jim worked tirelessly to return the Four Roses brand back to the States – a dream that would become a reality in hands of a new owner. In February 2002, the Kirin Brewery Company, Ltd. purchased the Four Roses Bourbon brand trademark and production facilities. The new acquisition was named the Four Roses Distillery LLC. Shortly thereafter, Four Roses was once again sold in the United States and quickly earned the reputation of being one of the most notable names in the Bourbon world. In August 2015, Jim Rutledge retired as Master Distiller and Brent Elliott, who had worked alongside Jim for 10 years, became the company’s new Master Distiller. The people who work at the Four Roses Distillery in Lawrenceburg, KY and at our warehouse facility in Cox’s Creek, KY continue the legacy that began with Paul Jones in 1888. Their passion for quality and pride in handcrafting an award winning Bourbon is evident in the smooth, mellow taste that has become the signature of the Four Roses Brand. -- Samba Isobel by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4316-samba-isobel License: http://creativecommons.org/licenses/by/4.0/ | |||
| 14 Dec 2018 | 19: Whiskey Del Bac with Dale Riggins | 00:40:13 | |
It's not everyday that a spirits company starts as a furniture manufacturer, but that's exactly what Hamilton Distillers did! (Isn't craft distillation amazing?) This Arizona, mesquite flavored whiskey line (that smokes and malts all its own barley) is the treat you didn't know you needed in your home bar. Self-proclaimed whiskey nerd Dale Riggins joins us to tell us the story of the wonderful whiskey. -- What We Drank Del Bac Classic Unsmoked Whiskey Del Bac Dorado Whiskey Del Bac Cask Strength Whiskey Del Bac Clear Smoked Whiskey -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 28 Jun 2019 | 75: El Dorado Rum | 00:30:15 | |
While there are many, many, MANY rum producers from around the world, El Dorado Rum has truly managed to stand out. This Demerara Rum from Guyana features single barrels made in some of the most unique ways imaginable, including WOODEN pot stills! Yes, it sounds crazy, but Pedro and Erbin will explain it all in this episode. -- What we drank: El Dorado ICBU El Dorado EHP El Dorado PM -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 12 Jul 2019 | 79: Samaroli Private Label Rum with Chris Bittner | 00:36:21 | |
File this podcast into the "you probably didn't drink this" folder. Samaroli is a private labeller known for ultra small bottling, often less than 300 bottles. In fact, the company is so small, that our guest, Chris Bittner, is only the third employee that works for the company! He joins us at Caña Rum Bar to chat about the line, the Bleve family (his bosses) and some darn good rum! -- What we drank: Samaroli Demerara Dark 2003 Samaroli Carribean Soul 2017 Samaroli Barbados 2002 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc https://www.youtube.com/c/SpiritGuideSociety -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 12 Oct 2018 | 2: Rum vs. Whiskey: Bailey Prior and Fred Minnick | 01:15:00 | |
Six time Emmy Award winner and Founder of The Real McCoy Rum, Bailey Prior and Author/Journalist Fred Minnick, (Bourbon Curious, Rum Curious, Bourbon+ Magazine) join Pedro for a friendly debate between the Rum and Whiskey. They'll discuss all the ways that Rum has the historical edge and how the Revolutionary War was actually a major catalyst to Whiskey gaining prominence in America! Who says drinking can't teach you history? -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||
| 24 Mar 2020 | 133: How To Make a Gold Rush with Manny Nieves | 00:36:02 | |
We're all Socially Isolated, but that doesn't stop the Spirit Guide Society! Pedro is broadcasting live from his home with Seven Grand Assistant General Manager Manny Nieves teaching us how to make the perfect Gold Rush cocktail! -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund -- -- Follow us: youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About the GoFundMe: Hey there Whiskey Family While your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop. With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help. Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they’ve come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can’t wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we’ve ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love. We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”. In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support! Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people). Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We’ll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ | |||