Freddie Johnson has a long resume. Previous guest on episode 59, 3rd Generation Employee at Buffalo Trace, and Tour Guide Extraordinaire. He joins to talk about Bourbon Pompeii, who was Thomas H Handy (THH) and other tidbits of random knowledge you only get from Freddie.

Show Notes:

• What’s been going on since the last time we talked?
• You haven’t been getting a bigger head by reading all those 5 star TripAdvisor reviews have you?
• Lets give everyone a little refresher about you and your family history at BT
• So who’s going to continue the family tradition and be the 4th generation?
• What are the ABCs of bourbon?
• What is the origin of “the shot”?
• Who was Thomas H. Handy?
• Alright, this Bourbon Pompei, lets talk about it.
• For some other geeks out there besides whisky geeks, you also took part in a new Buffalo Trace virtual reality tour. talk about that.

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The bourbon community roundtable does a blind tasting with samples sent in by a fan of the show. The best bourbon bloggers out there are put to the test to see if they can figure out where it came from. You won’t believe what happens. Show notes below…

Show Notes:

• We’ve got a full house tonight with Blake from bourbonr.com, Nick from BreakingBourbon, Kerry of subourbia.com, Brian of SippnCorn, and Michael with @flightofbourbon as our special guest
• Blake talks about tasting blind all the time
• What do you do about wanting to sample limited releases, but you may not get the opportunity if you only have that 1 shot to buy the bottle?
• Throughout the show we try samples A, B, C, and D.

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Fred Minnick, multi-appearance guest on the show and author of the new book Rum Curious, educates us bourbon drinkers on why rum isn’t so bad and how the rum industry needs the passion of the bourbon community.

• Back in February you had a article named “For Rum’s Sake”, an open letter to bourbon drinkers. Was it a plea?
• Why rum? There’s lots of other spirits
• Name a few brands that are accessible in parts of the US that are trustworthy.
• So what’s wrong with Captain Morgan and those typical ones we all think of?
• We know bourbon has 3 main ingredients, but what are some of the main ones going into rum?
• We also have corn whiskey, rye whiskey, etc, any variants?
• So people want to learn more about rum, besides your book, where are the rum fanatics?
• Talk about the laws and labels for rum producers
• What do you think about those companies that say they can create an aged rum in less than 7 days using technology?
• Thanks to Emmet Klocker that sent us some samples from Lemon Hart, Havana Club, and 1931/

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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.

Show Notes:

• 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?

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Reid Bechtle & Emerald Adair of 1789b join the group to talk about the fascinations with the better things in life, how they started 1789b, how barrel selections have changed in 7 years, and the barrel picks they have still yet to do.

• Introduce yourselves, your background and how bourbon got into your life
• What are those coins you have in your hands?
• Explain what 1789b is
• Where does the name 1789b come from?
• Do distilleries roll out the red carpet for you?
• Have the advent of prolific Facebook groups influenced the group?
• Talk about those early Reid & Emerald picks
• How has the barrel selection process changed now that you don’t get the pick of everything in the rick house?
• When newcomers are in the market and they see Billions with Michter’s 20 year and they get caught up in the chase. Do you all get caught up seeking limited releases too?
• Is there a bourbon pick you haven’t done yet that would be on your bucket list?
• Listen to the barrel pick we all did back on Episode 105

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The roundtable is back with a new panel member. Some of us got cursed by making fun of the eclipse while others are being cursed by the Old Forester vapor gods by stealing some extra alcohol for OFBB 2017.

Show Notes:

• Thanks to Maxwell Christy of SuperflyBourbonClub, Blake from bourbonr.com, Jordan from BreakingBourbon, and a brief appearance from Kerry of subourbia.com
• Who watched the eclipse today? Anyone else underwhelmed?
• OFBB is releasing their 2017 Birthday Bourbon
• How about Old Forester Statesman? Has anyone tried it yet?
• Why is it people are ok with higher prices on private label bourbons however it’s not like that in any other industry?
• Quinn English asks “I’d like to hear more about distribution and alternatives for the three tier system”
• Vlad Belchinsky asks “I would like to see a discussion about ‘store picks”, are they really and why does someone’s opinion of 1 barrel drive the price up over a standard release?”
• Adam Kessell asks “Another topic is what you drink when you don’t drink bourbon. And it’s connection to bourbon. Or bourbon barrel aged tequila/rum, etc.”

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Retail Pricing Wars! Does MSRP really mean anything? How do stores price their products relative to their size, customer base, and geographic location? We’re joined by Ed Bley of Cork N Bottle and Angelo Ingrati of Peppino’s Liquors & Wine to discuss both sides of the story. Read Show Notes Below.

Show Notes:

• What’s your reason on why your stores can sell above MSRP?
• Why would any store NOT sell at secondary pricing?
• How does geography play a role into this with Kentucky vs NYC?
• Is Buffalo Trace or the distillery the real culprits of the problem?
• Don’t most liquor stores make their money on volume rather than limited releases? So how do you keep your customers happy after this bubble bursts?
• Small mom & pop shops are losing allocation and reps are favoring big box stores, do you see this as a problem on the distributer side?
• Do store owners get tired of hearing “Do you have any X?”
• What do you think is the effect of square footage of your retail space? What are their advantages?
• How do you buy enough fireball to get any limited release bourbon?
• Are everyday items priced higher in NYC like Maker’s Mark?
• By raising the retail price, then do you feel like you are cutting out the distributor and the distillery of their fair share?

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Denny Potter, Master Distiller and VP of Operations at Heaven Hill, talks about his past handling dangerous chemicals, answers if bourbon production is green, touches on age statement removals and the market for higher age statements.

Show Notes:

• Thanks to Linden Ferguson for being the guest co-host
• The man behind many of the famous brands we talk about on the show like Evan Williams, Elijah Craig, Henry McKenna, Larceny and much more. Former Master Distiller and now VP of Operations at Heaven Hill, Denny Potter
• Talk about your history and how you came to Heaven Hill
• Talk about your old jobs dealing with dangerous chemicals.
• Talk about the environmental impact of bourbon production.
• So you have a history of rum. What do you think about this newborn uptick in Rum interest?
• How many barrels is Heaven Hill producing per day?
• What once was impossible to get rid of and now HH has been known for their high aged premium products by whiskey geeks. From Martin Mills 24 to EC18 and 23 and WHH 14 and 15 years, do you anticipate the future whiskey drinkers 10 years from now to still be wanting higher aged products?
• There’s a little known gem here in KY and that’s the 6 year BIB white label. When you travel do people ask you about how they can get their hands on some?
• What are some of those labels people are always wanting to know more about or how they can get their hands on?

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Joseph Magliocco, President of Michter’s Distillery and CEO of Chatham Imports, joins the podcast to talk about the rebirth of an American Whiskey brand and how he used to sell it growing up. He talks about why he rebooted Michter’s in Kentucky rather than Schaefferstown, Pennsylvania and we talk through each of their whiskeys and ryes including their extreme high end expressions and whether or not the barrel proof bourbon will be a line extension.

Show Notes:

• Lets talk about the beginning because you’re an odd type of guest for us. We’re typically getting Andrea Wilson or Pam Heilmann on to talk about brands, but you my friend are the business end. Talk about how you carved your path in this wine and spirits world
• I’m glad to hear you call it Michter’s because i hear people call in “Mishters” and i cringe.
• Talk about the history of Michter’s and where you come in
• What legal hurdles did you have to overcome when taking the name?
• You could have created a new brand. You didn’t need the name. But why use the Michter’s name anyway?
• Why did you decide to revive the brand in Kentucky vs the history in Schaefferstown, Pennsylvania
• I mean, that distillery in PA had one of the greatest iconic runs of all time with AH. Hirsch. Can you comment on that?
• You are also reviving other brands like Bombergers and Shenks.
• All of these brands have origins in Schaefferstown, Pennsylvania
• You know I wish I was smart enough to get my hands on M25 Rye and even more bottles of M10. Those older vintages are out of this world
• I’m going to put you on the hot seat here for a minute. How do you justify the price tag of your Celebration bourbon?
• What’s future expansion looking like for Michter’s?
• Where are you planning to take the brand next?
• During the week of the KY Bourbon Affair you released a barrel strength Michter’s. Is this going to be a line extension?
• Listen to all the Michter’s Podcasts.

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BCR is back again with more questions than ever coming from our viewers. We talk about Sazerac’s devious marketing tactic with age statement removal, the regrets of past purchases, will we see a buying increase of pre-sourced NDP after their stills are running, and how our buying habits have changed

Show Notes:

• So Who’s shipped their samples from the last roundtable?
• The picture BCR made famous. Old Charter 8 vs 8yr. Was there a case to be made?
• Lucas asks: With the bourbon boom in full effect, many of the large NDPs have really focused over the last few years on getting their own stills set up. Many of these brands have loyal followings from people that know what an NDP is . As these brands start to bottle their own juice, will we see a shift along the same lines as the hunt for stitzel weller juice or old heaven hill stock. Brands like Bulleit, Michters, Angels envy, and Luxco have plenty of money to pay chemists and tasters to keep flavor as close as possible but bourbon nerds are notorious for wanting what they no longer can get. What are your thoughts on the possibility of a subculture being created for people that really want Four Roses Bulleit or Heaven Hill Ezra brooks instead of what these companies are actually producing on their own? Will brands suffer as they change sources? Will we not notice it at all because the blending process is so key to major bourbon labels? Will consumers notice at all?
• Eric, who has yet to make an appearance from Breaking Bourbon, posted an article about changing our buying habits. Have you all slowed down? Amped up? Do you have more bourbon than you can drink in your lifetime? http://breakingbourbon.com/a-different-persepective-changed-my-buying-habits.html
• Rick Noland asks: You guys talk about FOMO. I also occasionally have FOBR (Fear of Buyer’s Remorse). How about an open discussion for the next Roundtable for the bottle(s) everyone regrets buying?

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Wild Turkey Barrel Selection Exclusive with Ed Bley of Cork N Bottle, Reid and Emerald of 1789b, Nick Dikeos of The Bourbon Mafia, and Jimmy Russell of Wild Turkey. Get an inside look at how these connoisseurs of bourbon choose barrels while Jimmy is rattling off more information and history than we knew before. This is a Bourbon Pursuit first, bringing you inside on a private barrel selection.

Show Notes:

• Everyone introduce themselves
• Ed, what’s your mentality going into a barrel pick?
• Jimmy, what hasn’t been tried in this business?
• Jimmy, you said Wild Turkey doesn’t produce anything outside of their own brands but what about Old Ripy and Bond and Lilliard?
• Emerald, what’s bourbon like in Arizona?
• Jimmy, talk about Chill Filtering
• Ed, do you feel like we could be choosing barrels that have been passed on by others?
• Jimmy talks about MGP, Schenley, and more
• Nick, talk about off-profile picks and why they are desired
• Emerald, how has barrel picking changed since bourbon has become so popular because you can’t get things like private ETL?
• Reid, talk about the differences between choosing barrels at Four Roses
• Jimmy, talk about the oak that goes into making the barrels
• Jimmy, when it comes to local farmers, does farm to bottle really mean anything?
• Jimmy, how did you get in trouble with the Wild Turkey pewter tops?
• Ed, Reid, and Nick, what do you think collaborations of different stores and groups coming together to make something special?
• Jimmy, talk about Parker Beam from Heaven Hill
• These bottles will be in stores very soon!

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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.

Show Notes:

• Thanks to WhiskyLive during the Bourbon Affair for letting us come and record these interviews. Make sure you attend a future WhiskyLive event.

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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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Brent Elliott, Master Distiller at Four Roses, takes us through the creation of Al Young’s 50th Anniversary bourbon at an exclusive session during WhiskyLive.

Show Notes:

• Listen as Brent talks about every individual bourbon and how it blended all together to make Al’s commemorative bourbon.
• Listen to Al Young’s podcast and all the past Four Roses episodes at http://bourbo.nz/4R
• Special Thanks to WhiskyLiveUSA for letting us share this information with you during WhiskyLive Louisville. Show your support for WhiskyLiveUSA by liking their page and attending one of their events.

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The Bourbon Community Roundtable #9 talks about the recent news of one man who has defrauded the secondary bourbon market with counterfeit bourbon. We wrap up the show talking about the Weller 12 craze.

Show Notes:

• The biggest reveal in secondary market history. A seller with 2+ years worth of building up sales reveals that he’s been counterfeiting bottles.
• Hear the story unfold
• How does this impact bourbon going forward?
• How do you trust you seller?
• How can you trust anything in bars?
• What has happened with Weller12? It’s madness

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