A few weeks ago on TWiB we talked about Barton 1792 closing the doors for tours indefinitely, but now we get to speculate. Was this because Sazerac feels they can’t make it stand up to the current standard people expect of tours? Or was it a way to put all their eggs into turning the distillery into a workhorse for it brands? The Virginia ABC moved to a new randomized system for their allocated bourbon releases. We examine what they got right and what they got wrong. Lastly, we know people are starting to build their own bourbon bars, but what’s something you need for your bar that is not bourbon?

Show Notes:

• Above the Char with Fred Minnick (@fredminnick) talks about bourbon on social media
• What do we feel motivated Sazerac to stop offering tours at Barton 1792?
• What did the Virginia ABC get right and wrong with the new randomized allocated bourbon drops?
• What is one bar essential you need that isn’t bourbon?
• @bourbonr @breakingbourbon @sippn_corn
• Support this podcast on Patreon

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There’s nothing better than getting a fan of the show back on the program… but that fan also happens to be a master distiller at one of the most recognizable names in the kentucky distilling industry. Danny Kahn join us once again to talk about a few topics that we’re all interested in hearing about. We cover the 1792 barrel program, then we take a hard left turn talking about yeast for a bit, so if you love the science behind bourbon, make sure to pay attention. and we end up going through a tasting and talking about the 2022 release of Thomas S Moore, the brand Danny is in charge of releasing every year using extra aged barrel finishes. And when we say extra aged, we’re not talking aged for 6 months in an additional cask, we’re talking years!

Show Notes:

• Above the Char with Fred Minnick (@fredminnick) talks taking a break from bourbon for a couple months
• How many barrels are allocated to the 1792 barrel program?
• How many barrels are going towards private label partners?
• If you can’t meet demand, how much more do you need to produce?
• Are you still using the same yeast from the 60’s?
• Is it intentional to pick a yeast based on the flavor it will produce?
• What is the percentage impact of yeast on flavor?
• Tell us a bit of history of Thomas S Moore?
• Where in the ricks are these barrels resting?
• What kind of sherry casks were you using in this release?
• What barrels are next?
• @barton1792
• Support this podcast on Patreon

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Today’s episode features the Master Distiller from Barton 1792, Danny Kahn. Danny comes from a background of brewing beer that led him to working with some high profile names, that ultimately took him to whiskey. Danny brought some samples to try where the lowest proof was 125 and then they creep up to 160 proof! We talk about what happens when he finds barrels like these and our wishes for what we could do with them. Who wouldn’t want a single barrel of it?

Show Notes:

• This week’s Above the Char with Fred Minnick talks about whiskey stories.
• Where are you from?
• Do you have any interesting scars?
• Tell us about the whiskey you brought today.
• Talk about your history in brewing beer.
• What were your early recipes like?
• Are you doing any distillery expansion or improvements?
• Tell us about Ridgemont Reserve.
• How long have you been at 1792?
• How does a bourbon get to 160 proof?
• Is it hard to take a high proof aged bourbon and proof it down?
• Tell us about your distilling process.
• How do you forecast the future bourbon needs?

Support this Podcast on Patreon

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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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Josh Hollifield, Visitor Center Manager for Barton 1792, gives a history of the grounds and an insider look to the resurgence of the 1792 brand.

Show Notes:

• Shoutout to Adam Johnson of the KY Bourbon Affair
• What all does your job entail?
• What’s your coming to age tale of bourbon?
• Most people may or may not know, but Sazerac is your parent company who also owns Buffalo Trace. Talk a bit about that background
• Can you give us some history of the distillery?
• Talk about the different brands coming out of Barton
• Talk about Ridgemont
• Lets talk about the new 1792 expressions
• We know our friend of the show Owen Powell picked a barrel of 1792 and asked it to be Full Proof. Are barrel proof offerings of 1792 something that you all are considering for a majority of these soon?
• Can you talk a little bit about your mash bills?
• What other spirits do you age here?
• What’s the one thing people are always surprised about when leaving or taking tour
• The barrel char in the gift shop
• What’s next for Barton?

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