Tim Hagan and Ethan Pardieu, Kentucky Bourbon Boys Distillery Tours, give insights into their customized tours and how they learned about bourbon themselves.

Show Notes:

• Tell us about yourselves and how you got into bourbon?
• How did this idea come about?
• How much of you had to study or learn to be able to give a tour?
• Talk about your tours for a little bit and what you offer?
• How customizable are the tours?
• Are the tour is open for individuals are just parties of six or more?
• Is it for people only staying in the Louisville area?
• What are the most popular request of distilleries to visit?
• How many people are on a tour on average?
• What’s the cost per person on average?
• How many tours are you doing on average?
• If people want to know more about your tours and what you offer and how to book where would they do it?

(more…)

Chad Butters, Co-Founder and CEO of Eight Oaks Craft Distillery, and Vince Roth, Managing Partner of Final Furlong Racing Stables, talks about a new partnership to invest in a horse and get bottles of bourbon in return

Show Notes:

• Tell us a little about yourselves
• Talk about the offering to invest in a horse and get bourbon in exchange
• Talk about the horses
• Talk about the distillery and what makes it unique
• How much longer until the bourbon will be ready?
• Follow @GoFinalFurlong and @eightoaksdist on twitter

(more…)

Kelly Ramsey, Bourbon-Certified Chocolatier and Owner of Art Eatables, talks about her delicious bourbon truffles and the difference between bourbon balls.

Show Notes:

• Ryan, any fond memories of bourbon balls growing up?
• Our guest today didn’t invent the bourbon ball, instead they made the bourbon truffle.
• Difference bourbon ball and truffle
• Tell us about how you got into bourbon
• What do you think makes pairing bourbon and chocolate a harmonious marriage?
• What brands/chocolates do you have?
• Is it really possible to tell the difference between them?
• Does the truffle process change based on the bourbon you chose?
• Talk about some of the tasting notes between a few of them
• What’s your best selling truffle?
• Talk a bit about the B. I. T.
• Everything is hand made too. It’s not out of a factory
• www.arteatables.com

(more…)

Jason Brauner, Owner of Louisville-based restaurant Bourbon’s Bistro, talks about his family history at National Distillers and running a full serviced bourbon-themed restaurant.

Show Notes:

• Once again, thanks to Adam Johnson……, we are making our first podcast on the Urban Bourbon Trail. For those not familiar, the Urban Bourbon Trail is sponsored by the Louisville Vistor’s Center as a way to show attractions relating to bourbon right here in the heart of the city. It has a majority of bars and restaurants but you can download the Urban Bourbon Trail app for yourself to find out more. Or you can pick up a Passport at any Urban Bourbon Trail location or at the visitors center on 4th street downtown. So there’s more to the bourbon trail than heading out to bardstown.
• What’s your history with bourbon?
• Did you have the foresight to stock away a bunch of National Distiller’s products?
• We met at WhiskyLive and you were wearing your great uncle’s watch. talk about that and your family history in the bourbon business.
• Give everyone the scoop about Bourbon’s Bistro
• Talk about the connection between bourbon and France.
• How did you decide to get into the restaurant business?
• What did it mean at the time to investment in something that was on the bandwagon and take that risk?
• Back in 2014 your restaurant was names on of the world’s best whiskey bars, talk about that
• You’re also a stop on the Urban bourbon trail. How has that effected business
• What’s your favorite thing on the menu because mine is the shrimp and grits
• You have quite a whiskey collection and lots of dusties. talk about it.
• Are you in favor of KY changing their laws to be a more relaxed like DC where you can source a bottle from anywhere to sell at your establishment, cutting out the distributor and giving your patrons a chance at tasting bourbons that you have amassed?
• Any advice to others out there looking to open a bar?

(more…)

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

(more…)

Ray Perryman (@LBSpringHurst), Spirits Manager at Liquor Barn (@LiquorBarn) in Louisville, shares an insider view to carrying over 400 bourbon and whiskeys, how to deal with the allocated ones, and keeping transparency.

Show Notes:

• We open up a Van Winkle Rye 13 Year to start the show
• Ray, I know you’re a beer guy but do you enjoy the brown water?
• How did you get into bourbon?
• What is Liquor Barn for all those outside of Louisville?
• What’s the day in the life of a spirits manager?
• You came into the Springhurst location and you said it was in dire need of a shakeup. What have you done to increase interest?
• Talk about the Tasting Bar
• How do you all deal with releasing rare bourbons
• Talk about Flat Boat Bourbon

Adam Johnson (@CamperJohnson), Director of the KY Bourbon Trail, comes back to gives us the scoop on the 2016 Bourbon Affair and a more about Senate Bill 11.

Show Notes:

• Senate Bill 11 tourism reform bill
• You’re our first 3-peat guest, what’s been happening in the past year?
• We’ve said time and time again that the Bourbon Affair is like a fantasy camp for bourbon lovers. Give everyone a recap of what is the Kentucky Bourbon Affair.
• I was fortunate enough to go to the Opening Event last year at the MegaCavern and it was phenomenal. I was able to rub shoulders with titans of the industry and met some stellar folks. My wife even got me to do the ropes course since i’m scared of heights. What is the opening event like this year?
• Talk about some of the newer events happening this year?
• There was also one with Heaven Hill’s Build-aBarrel. talk about that.
• I see that half the events are already sold out. it seems like everyone wants the opportunity to do a single barrel selection.
• Pick the top 3 events with tickets still available.
• We talked about the Old Forester Speakeasy series with Andy Treinan a few weeks ago. That seems like another “can’t miss event”

Andy Treinen, the Director of Marketing at the Frazier History Museum (@FrazierMuseum), talks history of prohibition, the future Bourbon Museum for “bourbonism”, and the Old Forester Speakeasy Series.

Show Notes:

• Huge shoutout to Josh Menke for sending us a sample of Stranahans
• Talk about your introduction to bourbon
• What is the Frazier History Museum?
• Talk about the prohibition exhibit on display right now
• Talk about some of the things in the exhibit
• Talk about George Remus and Al Capone
• Why did they decide to do an exhibit?
• What do you think is the most prized possession in the exhibit?
• Talk about the future of this exhibit and your partnership with the KDA
• Talk about what we will see in the future bourbon museum
• This is important because of your location, so talk about that for a minute
• Talk about the Old Forester Speakeasy Series
• Finally, what’s the cost of admission to those who are on the trail and want to see the exhibit?

Patrick Hutchens, Owner of Promotional Wood Products, shares his company’s story of giving premium bourbons the extra edge.

Show Notes:

• Tell us about your first encounter with bourbon
• We’re sipping on a barrel of Knob Creek that you picked out. Tell us about it.
• What is Promotional Wood Products?
• How did the relationship form that you began to make all the boxes for every Booker’s?
• How has production scaled in Booker’s boxes over 22 years?
• Talk about how the scents of the Goose Island Rare box that you did
• What’s the process for making a box?
• How have you tried to perfect the manufacturing process?
• Talk about the process of the barrel heads
• Talk about the amount of moisture inside of the used barrel products
• Are wooden boxes today like the gimmick of the ceramic decanters of the 70s?
• Is your goal to have every bottle of bourbon out there in some wooden box?
• When you do put these items in boxes, do you really feel that you are making it a premium product?
• Any special release boxes coming out?

Turner Moore, President of Whiskey Obsession Festival, joins the show to talk about the festival and what to expect this year. It takes place 3/30/2016-4/1/2016 in Sarasota Florida.

Show Notes:

• How did you get into bourbon or whiskey?
• Is there a certain bottle you would favor towards when you first began?
• Talk about your festival
• What do a lot of attendees coming away with at the end of the day and why do they love coming to your event?
• How does the panel session work?
• Talk about the tasting session and how you move from light to bolder flavor whiskies.
• What happens on the day of the main event?
• Where can you buy tickets?
• Talk about the cigar and whiskey pairing and what’s a good start for someone just beginning on that journey?
• Are any local distilleries going to be there?