Rye whiskey production had a historic past in the northeastern states, especially Pennsylvania and Maryland. And now Sagamore Spirit based in Baltimore is bringing rye whiskey back. Ryan and I traveled to record this interview with their CEO, Brian Tracey, and their Director of Operations, Ryan Norwood. We uncover Brian’s unique past of how a phone call with Kevin Plank, the CEO of Under Armour, would take him from running a backpacking and kayaking company in Flagstaff Arizona to building a new distillery from the ground up. One of Brian’s tasks was to find a distiller and that led to a few conversations with Ryan Norwood, a young guy who was really into yeast and beers. Sagamore had a longstanding relationship with MGP but now they have their own Maryland rye distillate and we talk about how they shaped and revitalized the Maryland rye category.

Show Notes:

• Brian talk about how you go from ski bum to whiskey CEO?
• How did you cross paths with Under Armour CEO, Kevin Plank, and him ask you to become CEO?
• What did you know about the distilling business before starting?
• What did Kevin like about the distilling business?
• What was the initial vision?
• After you were convinced to start, who was the first call you made?
• When did Ryan Norwood come into the picture for distilling?
• Walk us through the differences be between brewing and distilling.
• What was is like working with Larry Ebersold to develop your Maryland style rye?
• Why do distilleries go with 95/5 rye?
• What was the process of figuring out how to scale and go beyond a 500 gallon pot still?
• Why only distill rye whiskey when bourbon is so popular?
• What does it mean to you when articles begin coming out without any affiliation to Under Armour?
• As a CEO, what are you trying to empower your people with?
• What was it about going down the path of finished whiskeys?
• Do you have any horror stories from working with barrel brokers on used barrels?
• Here’s how we all came together to collaborate on Pursuit United Rye.
• @sagamorespirit @sagamorewhiskeybrian @smilesdavisjr
• Support this podcast on Patreon

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It’s no secret that we’re big fans of Finger Lakes Distilling since it’s one of the crucial components in Pursuit United. A few months ago, we booked some flights and took our recording gear to upstate New York. We sat down with their president, owner, and former distiller Brian McKenzie. We talk about his journey into whiskey and some of the challenges he faced as a craft distiller. We cover the unique aspects of being a craft distiller with a column still, their incredibly low barrel entry proof, and their infamous wheated bourbon.

Show Partners:

• Catoctin Creek has been honoring that tradition of small craft rye whisky since 2009. Learn more at CatoctinCreekDistilling.com.
• Smooth Ambler builds on the traditional roots of American whiskey in West Virginia. Visit SmoothAmbler.com to learn more.
• Wilderness Trail is Sweet Mash Kentucky Straight Bourbon and Rye Whiskey distilled, aged, and bottled in Danville, Kentucky. Learn more at WildernessTrailDistillery.com.
• You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now.
• Spirits of French Lick is delivering the finest hand crafted Bottled in Bond bourbons. Check out SpiritsofFrenchLick.com.
• Total Wine and More is wonderland for wine, spirits, and beer lovers! Explore more in store or online at TotalWine.com.
• Heaven Hill Distillery has been lifting America’s spirit since 1935. Check out educational resources and sign up for their newsletter at HeavenHillDistillery.com.

Show Notes:

• This week’s Above the Char with Fred Minnick (@fredminnick) talks about how much wood we consume from drinking bourbon.
• What’s changed since the last time you were on the show?
• Tell us about your journey in whiskey.
• Who were your first phone calls to get started in this industry?
• Peat or no peat?
• Tell us about your wheated bourbon.
• What challenges did you face at the beginning being a craft distiller?
• Talk about your experimentations.
• Since the wheat is so popular, why not  just focus on that?
• What’s more fun, finishing or experimenting with mashbills.
• Tell us about your Master Distiller.
• Did you have any issues when starting the distillery?
• Why do craft distillers prefer certain stills?
• What other spirits are you creating?
• Talk about your seasoning process and why your barrels look so old after only 4 years.
• What kind of barrels are you using?
• Do you think the low entry proof contributes to having better tasting whiskey at a younger age?
• Where does the big bold fruitiness flavor come from in your bourbon?
• Tell us about your older aged bourbon that’s coming out.
• Does lower entry proof have an impact on taxes?
• What has your distillery done for the local community?
• Do you get visitors from all over?
• What are you forecasting for your distillery?
• @flxdistilling
• Support this podcast on Patreon

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Back on episode 128,  we had Jacob Call on to talk about OZ Tyler. Back then, it was all about TerrePURE and making overnight bourbon. Jacob joins the show again to talk about overcoming the perception that OZ Tyler left behind since it’s now been rebranded back to the original name of the site, Green River Distilling. Jacob and the team at Green River have been doing traditional barrel aging since the very beginning and we feel they are producing some of the best bourbon at a young age, to the point where we are seeing contract brands such as Bradshaw Bourbon emerge.

Show Partners:

• Catoctin Creek has been honoring that tradition of small craft rye whisky since 2009. Learn more at CatoctinCreekDistilling.com.
• Smooth Ambler builds on the traditional roots of American whiskey in West Virginia. Visit SmoothAmbler.com to learn more.
• Wilderness Trail is Sweet Mash Kentucky Straight Bourbon and Rye Whiskey distilled, aged, and bottled in Danville, Kentucky. Learn more at WildernessTrailDistillery.com.
• You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now.
• Spirits of French Lick is delivering the finest hand crafted Bottled in Bond bourbons. Check out SpiritsofFrenchLick.com.
• Savor every drop of summer at Total Wine & More! You’re sure to find cool prices in-store or online at TotalWine.com.
• Heaven Hill Distillery has been lifting America’s spirit since 1935. Check out educational resources and sign up for their newsletter at HeavenHillDistillery.com.

Show Notes:

• • This week’s Above the Char with Fred Minnick (@fredminnick) talks about future dusty bourbon.
  • What was it like growing up with family in the whiskey business?
  • Tell us about the history of the Green River project.
  • Talk about the transition from the OZ Tyler name to Green River.
  • Did you draw inspiration for the packaging from historic packaging?
  • What is going to be your flagship offering?
  • Are you using the TerrePURE process?
  • Tell us about the Yellow Banks whiskey.
  • How did you determine your mash bill?
  • Are you doing a lot of experimentation?
  • Talk about your warehouses.
  • How many cases per year will Yellow Banks be?
  • What are the differences between your brands and the contract brands?
  • Are you guiding the brands that are contracting with Green River?
  • Was it hard to sell off barrels early on to fund the business?
  • What do you think will happen to this bourbon when it ages to 6-7 years?
  • What should be changed in the bourbon world?
  • Have you thought about doing a private barrel pick program?

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Back on Episode 295, the roundtable discussed when does craft whiskey stop becoming craft whiskey. Well, the internet is full of opinions and we heard every last one of them. Many of whom said, “Why don’t you get some real craft distillers on the show and ask them?” Well, we took your advice and did just that. We’re joined by Becky Harris of Catoctin Creek and Alan Bishop from Spirits of French Lick to talk about what craft means to them. We also discuss their thoughts on sourcing and how they overcome the craft stigma to set themselves apart from the rest.

Show Partners:

• Catoctin Creek has been honoring that tradition of small craft rye whisky since 2009. Learn more at CatoctinCreekDistilling.com.
• Smooth Ambler builds on the traditional roots of American whiskey in West Virginia. Visit SmoothAmbler.com to learn more.
• Wilderness Trail is Sweet Mash Kentucky Straight Bourbon and Rye Whiskey distilled, aged, and bottled in Danville, Kentucky. Learn more at WildernessTrailDistillery.com.
• You can now buy Barrell Craft Spirits products online and have them shipped right to your door. Visit BarrellBourbon.com and click Buy Now.
• Spirits of French Lick is delivering the finest hand crafted Bottled in Bond bourbons. Check out SpiritsofFrenchLick.com.
• Savor every drop of summer at Total Wine & More! You’re sure to find cool prices in-store or online at TotalWine.com.
• Heaven Hill Distillery has been lifting America’s spirit since 1935. Check out educational resources and sign up for their newsletter at HeavenHillDistillery.com.

Show Notes:

• This week’s Above the Char with Fred Minnick (@fredminnick) talks about the influence of social media for brands.
• What got you into whiskey?
• What does craft mean to you?
• How do we get past the craft stigma?
• What are the positives of being in craft whiskey?
• How do you feel about the sourced whiskey game?
• Has the popularity of bourbon helped your business?
• Talk about your experience over the past year.
• @catoctincreek, @spiritsoffrenchlick

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Lisa Wicker should be a household name to any bourbon enthusiast. You will get to learn about her pedigree of industry and blending experience in this episode. Before ever meeting Lisa, people in the industry would tell me she had one of the best palates. She has been involved with lots of brands from the very beginning and played a critical role to their future success. Now, she leads Widow Jane and gives us some tricks on her blending techniques.

Show Notes:

• This week’s Above the Char with Fred Minnick (@fredminnick) talks about bottle modifications.
• What is the craziest fashion trend you’ve ever worn?
• How did you get into working in whiskey?
• How did you end up at Widow Jane?
• Was it a big change moving from the Mid West to NYC?
• Who is Widow Jane? What is the history of the brand?
• Do you store barrels in the mine?
• Why do you use the mineral water for proofing?
• How do you decide which distillate goes into each product?
• Do you enjoy the challenge of putting a unique spin on a sourced whiskey?
• Do you have a whiskey blending playlist?
• @widow_jane @lbwicker

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Back in 2018 when we launched Pursuit Series single barrels, we didn’t know where we were headed. We just knew it was fun to select barrels and get them out there. Little did we know, we would be heading down a path that would create a blend that just won Runner-Up in the first ever Ascot Awards. Pursuit United is a culmination of over a year of work by partnering with distilleries to create a bourbon that would appeal to the mass market of educated bourbon consumers, like you. In this episode, Fred asks Kenny and Ryan the questions on what it took to get here and what the future entails.

Pursuit United will be available once again starting in July of 2021 on @drinkseelbachs and on retail shelves across KY, TN, TX, GA, IL, and CO. Stay tuned for more updates by following @pursuitspirits, including the anticipated release of Pursuit United Rye.

Show Notes:

• This week’s Above the Char with Fred Minnick (@fredminnick) talks about pairing bourbon with food.
• Talk about the packaging.
• How did you come up with your blend?
• Tell us about each of the components.
• What were the challenges when creating this product?
• What did you think about the feedback?
• How do you feel about the negative feedback?
• When is the next release?
• @pursuitspirits

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The name Ingram may ring some bells. If you are in the tech space, you may have heard of Ingram Micro. If you are in logistics you may know Ingram Barge Company. If you are in the Nashville area, the name Ingram is well known for philanthropy. And now, Ingram is taking on bourbon. We’re joined by Hank Ingram, the founder of Ingram River Aged Whiskey. The concept is pretty simple. Take a bunch of barges they own, put a bunch of bourbon barrels on it, and let them age in a floating warehouse. Hank tells us more about his family, what led him to start this company, and the legal hurdles you face when you are trying to store thousands of gallons of bourbon on a river.

Show Notes:

• This week’s Above the Char with Fred Minnick (@fredminnick) talks about dusties.
• What was your favorite video game growing up?
• Tell us about your family history.
• How did you go from tow boating to bourbon?
• How did you raise capital?
• Talk about your floating rickhouse.
• What were the initial barrels that convinced you the bourbon changed on the river?
• Can you explain the vessels?
• What makes the barge unique to the aging process?
• Did you ever work on a barge?
• Does the barge have to stay stationary?
• What’s the strangest thing your family has had to move on a barge?
• Do you envision having more barges aging whiskey in the future?
• Have you thought about aging barrels for other brands on the river?
• Where do you source from?
• How did you decide who to partner with?
• What have been your biggest hurdles?
• @IngramWhiskey

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We’re joined by Ted, Christian, and Blake to talk about the family history on the farm that led them to have DSP-IN-31, which is a super super low number when it comes to a distilled spirits producer. We take a few twists, but there is one thing we came away with and that’s how this family never settles with a single recipe, single barrel entry proof, single cooperage, or even a single distiller. These three take turns at the helm steering their bourbon in a new direction. After recording, we went to the warehouse and tasted 12 or 15 different barrels and not one of the two was alike. Make sure you try a single barrel selection from Starlight Distillery and you will know what I’m talking about.

Show Notes:

• This week’s Above the Char with Fred Minnick talks about media packages.
• Would you rather be an astronaut or an olympic gold medalist?
• Talk about the history of the farm and distillery.
• What law allowed MGP to operate as a distillery?
• Talk about your brandy.
• What were the learning curves when transitioning from brandy to whiskey?
• Tell us about the bourbon.
• What’s the difference between a brandy still and a whiskey still?
• Why do you use so many different cooperages?
• Is there a better time of year to pull barrels?
• Tell us about your corn varieties.
• Talk about your latest releases.
• What is Carl T.?

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What does it take to put all your money on the line, ignore the experts, fight the law, and spend years experimenting with different mash bills and barrels? That’s what Tim Piersant, CEO, and Grant McCracken, Head Distiller, of Chattanooga Whiskey did. Against all odds, they launched a bourbon that features Tennessee High Malt. We talk about the early successes and challenges of the business and get into the whiskey itself.

Show Notes:

• This week’s Above the Char with Fred Minnick talks about SRPs.
• What kind of music do you like?
• Tell us about your background.
• How did you get into whiskey?
• Do you have a favorite kind of beer?
• When did it become legal to distill in Chattanooga?
• Tell us about the early days of the business.
• How did you fund the business?
• How did you decide what kind of whiskey you wanted to make?
• Talk about the experimental distillery.
• Why did you decide to use malt?
• How did you know it would have future potential?
• How did you recreate the process to scale up?
• How did you know when it was ready to be released?
• Tell us about your entry and distillation proof.
• Talk about the high proof version.
• What can we expect to see in the future?

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For today’s episode, we traveled to Woodinville, Washington and sat down with Brett Carlile, Co-Founder, Distiller, and Lead Hose Dragger of Woodinville Whiskey Co. Brett gives an inside look at how him and his best friend, Orlin Sorensen, built one on of the most explosive craft brands on the market. It starts with an idea, enlisting late great Dave Pickerell to provide guidance, and good luck. Their whiskey began turning heads and led to an acquisition by Moet Hennessy. Get insights into their production process and their aging facility, which is a few hours away from the distillery and has a Kentucky-like climate.

Show Notes:

• Du Nord Benefit Discussion Panel: https://youtu.be/-fuH8aSQVhw
• Du Nord Fundraiser: https://www.gofundme.com/f/minnesota-poc-business-support?utm_medium=copy_link&utm_source=customer&utm_campaign=p_lico+share-sheet
• Distilling Research Grants: https://distillingresearch.org/research/
• Barrell Craft Spirits Private Release Whiskey: https://www.barrellbourbon.com/privatereleasewhiskey
• This week’s Above the Char with Fred Minnick talks about how the world needs a drink.
• How did you get into whiskey?
• How did you decide to start the distillery?
• Where did you learn to produce whiskey?
• Tell us about working with Dave Pickerell.
• What was your first distillate like?
• Why Woodinville?
• Where did you get your mash bill?
• Was it a success out of the gate or did you run into issues?
• How long did it take to be successful in Washington?
• What is the whiskey scene like in Washington?
•  How long did it take to bottle your product?
• When did you realize you had good juice?
• Tell us about the whiskey.
• Why 90 proof?
• Talk about your barrels.
• Where are your warehouses located?
• Tell us about your rye whiskey.
• Talk about getting purchased by Moet Hennessy.
• What has the partnership meant to you all?
• What markets are you expanding to?
• What are your plans for distillery expansion?
• What are you trying to accomplish with the port finish product?
• How much of the product is lost to evaporation?
• How do you store the barrels?
• What do you admire about your partner?
• Any plans to make an older product?

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