103 – Do Master Blenders Get The Recognition They Deserve? With Drew Mayville, Master Blender at Buffalo Trace / Sazerac

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.

Show Notes:

  • 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?
  • Fireball?
  • 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?

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