James Markert, author of The Angel’s Share, joins the show to share information about the first fictional novel based on bourbon that takes place in Twisted Tree, Kentucky on an old family distillery that was abandoned after prohibition.

Show Notes:

• Talk about your brush with bourbon
• Let’s talk about The Angel’s Share, what’s the premise of the story?
• What are some distilleries where you got inspiration?
• Does it take a different kind of author to write something completely fictional?
• Do you have a fascination with the 1920’s gangster era?
• What does this book mean to you as you carve out a new mark in bourbon history?

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Chuck Cowdery, Bourbon Author and media pundit, joins to talk about Jim Beam backpedaling it’s way out of Booker’s price increase and the unique purchases Sazerac is making to expand their footprint.

Show Notes:

• Talk about how you got into bourbon in the beginning
• Give the listeners a quick background on your books
• The Booker’s thing is on everyone’s mind and you had a article calling their actions dumb and embarrassing
• Sazerac has purchased the Popcorn Sutton, a building in downtown New Orleans and more recently. Possibly attributed due to the success of Fireball. What’s on the horizon for them?
• Chuck on Facebook
• http://chuckcowdery.blogspot.com

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Jim Kokoris, author of The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World, joins the show to talk about the life of Booker Noe and the impact he made on the industry.

Show Notes:

• How did you get into writing about bourbon?
• What kind of man was Booker Noe?
• What was Booker doing as a Master Distiller before that term became skewed – over the years?
• How did Booker have the foresight of single barrel and small batches is where the market is headed?
• Did Booker embrace the fame?
• What memorable stories stick out from your travels with Booker?
• What would Booker think of the certain state of bourbon affairs?
• Where did Booker start at the distillery?
• Where can you get the book? Perhaps as a stocking stuffer this christmas. Amazon
• www.jimkokoris.net is where you can learn more about Jim

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Chris Trevino, the YouTube sensation known as Liquor Hound, talks about the intricacies of reviewing whiskey ranging from the type of glass to even the water used to dilute it.

Show Notes:

• How did you get started with whiskey
• Talk about what you do.
• How many videos do you have and how many whiskies have you reviewed?
• Lets talk about your process of tasting because a simple tasting with you on your youtube videos takes a solid 10 to 15 minutes – Liquor Hound
• Back on episode 30 we talked with Rowbert and Tom from Aroma Academy Sensory training. i want you to talk about your aroma training and how do you pull out all these scents?
• When you review bourbons, do you get tired of always saying, it smells like caramel and vanilla.
• Talk about the glasses you use to taste.
• After you take a sip you almost roll your tongue. are you trying to get more tastes out of it?
• You also will add water at times. Talk about the water you use and the amount of drops you put into a whiskey
• You talk about wood and oak, but explain to our listeners what is a tannin?
• What i’ve noticed is that you aren’t rating the whiskey. why not?
• Since you have a good palette, do you do your own barrel picks for stores?
• Do you prefer scotch or bourbon or just any whiskey?
• Any reviews coming up we can look forward to
• View all his videos at Liquor Hound

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Fred Minnick, acclaimed bourbon author who also happens to have the Amazon #1 Best Selling book in the Whiskey Category Bourbon: The Rise, Fall, and Rebirth of an American Whiskey, shares his history before bourbon, dive into chapters of bourbon history, and get his opinion on barrel finishes if it’s still a bourbon and age statement removals

Show Notes:

• Acclaimed bourbon author and media pundit on all things bourbon who is always dressed to the 9s and who also happens to have the Amazon #1 Best Selling book in the Whiskey Category Bourbon: The Rise, Fall, and Rebirth of an American Whiskey
• Now lets talk about life before bourbon. What were you doing before then?
• What was the turning point that got you into bourbon or just whiskey in general?
• Let’s talk about your latest book Bourbon: The Rise, Fall, and Rebirth of an American Whiskey and I want to read everyone the first line from it so they have an idea what they are in for.
  “Bourbon is more American than Apple Pie, existed before baseball, and has built more roads, schools, and government infrastructure than any other non-petroleum domestic product” and you finish off the thought with “Bourbon is good for America. And it’s time we understand the historic intricacies that make it so unique”
• Talk about the inspiration behind writing this piece.
• I want to learn a bit about some of the individual chapters without giving too much away. So i’ll give you the title for a few of them and give the listeners an idea of what they can expect when they read
• What did you learn through the process of writing?
• Last week there was a pretty interesting discussion happening online and everyone has to weigh their own opinion. It was an argument that a bourbon finished in a different barrel can no longer be considered a bourbon and should have it’s own category defining itself. What’s your thoughts on finished bourbon in regards to the technicality of their category?
• You can find all of Fred’s books including Bourbon Curious, Whiskey Women and more on Amazon and links on his website fredminnick.com

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Susan Reigler, Executive Bourbon Steward and author of multiple bourbon books, talks about her past as a food critic and shares how to pair food with bourbon and explains what it means to be an Executive Bourbon Steward.

Show Notes:

• Your bourbon resume is impressive. Where did this all begin? It must have taken some sort of inspiration.
• How would you categorize yourself? We have bourbon historians. Do you consider yourself to be a bourbon enthusiast?
• I want to talk about food for a little bit because you must have a very refined palate. When was the last time you ate at a Red Lobster?
• Do you think food and bourbon pair well together because I sometimes find that i don’t get to experience the full flavor of a bourbon when i’m trying to eat my pepperoni stuffed hot pocket.
  What dishes do you find are best paired with a bourbon?
• Any particular bourbon that works better than others?
• First off, give the listeners a quick explanation of what the James Beard Awards are and
  what’s is like being a judge.
• Give us the top 5 restaurants that you need to eat at while you’re here exploring the trail
• What’s it mean to be an executive bourbon steward?
• We’ve been told that women have a better palate than men. I hear you have scientific evidence that it’s true.
• See all of Susan’s books on Amazon.com

Chef Edward Lee, 4-time James Beard nominee, TV Show host, owner of 610 Magnolia and Milkwood, dives into culinary arts and cooking with bourbon while sharing his philosophy on bourbon with dinner that led to the creation of Jefferson’s Chef Collaboration.

Show Notes:

• You were a suggestion from one of our listeners, give us your background as a chef and what led to southern cuisine
• The derby couldn’t have been your first bourbon experience, or was it?
• What intrigues you about bourbon?
• Can you remember your first dish using bourbon?
• Tell people about your two restaurants and dishes you serve here in Louisville
• Does bourbon have any inspiration on your menus from time to time?
• Talk to us about your book Smoke and Pickles and cocktails
• Do you have a bourbon of choice when your cooking?
• Talk about the process of choosing a bourbon for Jefferson’s Chef Collaboration

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Kerry Bossak (@bourbon_gamer), author of Subourbia.com, talks about how bourbon helps him lose weight and goes over his top 10 list of the most annoying trends in the bourbon world.

Show Notes:

• Special guest co-host Blake from bourbonr.com shares his favorite release of the past few months.
• How did you get into bourbon?
• Also talk about your blog
• Then we dive into the Top 10 most annoying trends in the bourbon world.

Maggie Kimberl, Nino Marchetti, and Michael Veach join as we discuss Maker’s 46, Pappy & Co Cigars, history of Buffalo Trace, Castle & Key, and the failed crowd funding campaign by Jim Rutledge.

Show Notes:

• Wrapped up dinner at Down One Bourbon Bar and in the Speak Easy Room.
• Down One has a private Maker’s 46 selection and Micheal talks about a good food pairing
• Talk about the Maker’s 46 Barrel Selection
• Maggie, you had a chance to be a part of Pappy & Co’s Pappy Cigar Line. Talk about it.
• How long will it be till you see counterfeit Pappy cigars?
• Nino, you saw something interesting at a liquor store in Frankfort, talk about it.
• Michael, talk a little bit about the Buffalo Trace Distillery history
• Nino, you’ve been here for 3 days now, what is the coolest thing you’ve seen so far?
• What makes you excited for Castle & Key?
• I want to get your opinions on the failed Rutledge crowd funding campaign.

Jordan, Eric and Nick, authors behind BreakingBourbon.com, talk about how bourbon fill levels change flavor profiles and we look at the new releases to come in 2016.

Show Notes:

• We see yet another Colonel Taylor will be hitting the market called EH Taylor four grain.
• Each one of you give us a quick tidbit about how you got into bourbon
• So what led into the point of starting a blog?
• You all get to do a lot of reviews, what are some top reviews for whiskeys outside the state of KY?
• You did your 100th review and you made it special. Tell us about that.
• One of my favorite articles is the Bourbon Storage experiment. Tell everyone about that.
• Once you open a bottle of bourbon, how long do you have until you have to drink it all?
• One of your most popular articles is the release calendar. What are you all looking at for favorite releases outside of Fall?