Beau Beckman, Barrel Select Manager at Buffalo Trace, is now a 2nd time guest! We talk about how the program has matured, why you only get to taste 4 barrels rather than more, how the barrels are chosen for the program versus the regular blend, and how you can get your own.
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- So what’s been happening since the last time we chatted back on episode 009?
- You’ve managed to stay off the news radar it seems like except there was a good article Forbes put out recently and our good friend Bourbon Truth was talking about good private barrels and said you basically had to lick someone’s balls (especially Beau beckman) to get anywhere
- So we just did a pick and you said you can have the barrel or we can send it off to Mexico
- For anyone that doesn’t know and didn’t catch them up to speed on your family heritage that you bashfully don’t like to talk about
- I was actually out here today doing a barrel selection of Buffalo Trace, talk me through the process of what I experienced today
- The numbers have been dwindling at every place for barrel selections. Where it was once fruitful to try 12 or more barrels, sometimes it’s down to three. Is this just lack of mature whiskey?
- or is it lets dwindle down these remaining barrels for single selections and then we will pull out new ones
- How often does it happen someone will pass on a barrel and then the next group or the group after says something ridiculous like “oh man, that’s the honey barrel!”
- speaking of honey barrels, do you really believe there are such a thing and how often do those go to single select?
- how are the barrels chosen for single select, randomly? by a group of tasters?
- I’ve had some very off profile barrels too
- Coming and doing a barrel pick for new whiskey geeks is like the ultimate experience. What do you attribute to the success of a single barrel program?
- Any advice for those stores who are itching to get on the program or know of a shortcut?
A combination of 10 interviews all done at WhiskeyLive in Louisville. This podcast features Fred Noe and Beth Burrows of Jim Beam, Joe Beatrice of Barrell Bourbon, Brian Gelfo of Rabbit Hole, John Foster of Smooth Ambler, Josh Hollifield of Barton 1792, Kelly Ramsey of Art Eatables, Winston Edwards of Balcones, Greg Roshkowski of Cooper’s Craft, and we wrap it up with Bill Thomas of Jack Rose.
Drew Mayville, Master Blender at Buffalo Trace / Sazerac, has one of the most important jobs and that’s making sure the blended products meet a flavor profile. We dive into the differences between tanked and non-tank Sazerac 18 year and even talk about his involvement with the Old Rip 25 year.
– Talk about your past because I did some LinkedIn sleuthing last night and come to find out you’re no spring chicken.
– Talk about what it means to be a master blender because we talk to master distillers all the time but we don’t get to see this side very often
– talk about the panel and the process
– would you say blenders are under appreciated in this business?
– talk about some of the labels you are blending for
– lets take Eagle Rare as an example, what are some of the characteristics you are looking for to have it’s consistency?
– are you using a previous batch or set of samples and comparing that to new samples?
– Did i read somewhere that BT’s Buffalo Cream is your baby?
– what else are you or your team responsible for?
– Harlen has his vodka. If you have your way, what sort of spirit do you want your name across?
– Everyone knows that warehouse X is part of the experimentation projects. Do you have some of your own things over there as well?
– Don’t you think experimentation of everything has been done already? Many consumers are just looking for good bourbon from a good distillery with a rich history.
– Personally, the EHT 4 Grain was a way to build the EH Taylor hype but, of BT knew the 4grain bourbon was better than 3, then all bourbons would have been 4grain from the beginning. am i wrong?
– Is the single barrel, barrel proof explosion going to put you out of business?
Freddie Johnson, 3rd Generation Employee and Tour Guide at Buffalo Trace, talks about his family legacy and his depth of bourbon knowledge.
Krim Comstock, the Bourbon Marketing Director at Buffalo Trace, talks about how he made his way to Kentucky and gives us insight into the brands and even the new 2015 Buffalo Trace Antique Collection (sorry about the horrible audio on this one). (more…)
Harlen Wheatley, Master Distiller at Buffalo Trace, joins us we discuss multiple facets of his history and life at the famed Buffalo Trace Distillary (Read Show Notes)