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
- Let’s 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?