The Spirit Guide Society

Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Brent: (fourrosesbourbon.com) Being Master Distiller is something Brent Elliott says is hard to call a job because, to him, “it’s a privilege and a passion to be a part of Four Roses.” A native of Owensboro, Kentucky, Brent became Master Distiller at Four Roses in September 2015 and he is uniquely qualified for this role… after all, he’s been involved in Producing Four Roses premium Bourbons since he began with the company in 2005. As the Distillery’s Director of Quality, Brent’s years of experience with Four Roses include everything from applying his Chemistry degree in production, managing barrel inventories, production planning, to selecting barrels for special Single Barrel bottlings and Limited Edition products. Brent applies his on-the-job experience to his role of Master Distiller, ensuring that each Four Roses product has the fruity, smooth and mellow character, along with a hint of spice, that the brand has become known for around the world. Every stage of the production process is critical and you’ll find Brent’s heart and soul in every one of them. Named Master Distiller/Blender of the Year at the 2020 Icons of Whisky America award ceremony, Brent Elliott is particularly proud of Small Batch Select, the distillery’s newest permanent product-line extension since 2006, and the biggest addition to the storied history of the brand since he became master distiller. Cheers. -- A Q&A With Master Distiller Brent Elliott We know you don’t like to toot your own horn, but what makes you an ideal Master Distiller? In many ways, I am somewhat reserved. I think that aspect of my personality and my interest in science are what led me into the field of chemistry. But, after coming to Four Roses, leaning more about Bourbon and interacting with visitors to the Distillery, I began to realize that I never felt reserved when it came to Bourbon. I think the key is the excitement that surrounds any conversation about Bourbon…from both sides! What is your responsibility as Master Distiller? My focus will always be what got me to where I am, and what got the Four Roses brand where it is today, and that’s quality. It will be a challenge to be as involved in Quality as I always have been and to promote a brand that I love, but it’s a challenge I welcome!If we maintain the same quality that has come to define Four Roses and I successfully share my experiences and passion with the growing number of Bourbon enthusiasts, then I will be doing my job. This brand speaks for itself, and I’m committed to maintaining the product and sharing Four Roses Bourbon with as many people as possible. What’s been your favorite thing about working at Four Roses Bourbon thus far? If you look at Four Roses, you can see the tremendous growth over the past 5-10 years. In that time there has been a surreal feeling of excitement surrounding the brand and the industry as a whole. As Four Roses has grown, this excitement has attracted more wonderful and passionate people to the company. Working with them and sharing in the excitement is my favorite part of being here. What can the fans expect in years to come? More Bourbon of the same quality they know and love. And, with our recent investments to increase our capacity, even more people will have the chance to enjoy Four Roses. What gives you the most satisfaction at Four Roses? I’m happiest either when I am so deep into a project or task that I lose track of everything else OR when something is finally complete and I can take a big step back and take pride in the finished project. One thing that comes to mind is the first sip of a Limited Edition after all the barrels are...

If you're looking for the historic legacy of Tennessee Whiskey, you do not want to miss our livestream tonight! Charlie Nelson, great-great-great grandson of Nelson's Green Briar Distillery founder Charles Nelson, is joining us to chat with Pedro about how he's relaunching the family's brand for the first time since 1909. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Nelson's Green Briar: (greenbrierdistillery.com) The Nelson's Green Brier Heritage Charles Nelson was born July 4, 1835 in Hagenow, a small town in the Mecklenburg-Schwerin state of northern Germany. He was the eldest of six children whose father, John Philip Nelson, owned a soap and candle factory. When Charles was 15, his father decided he wanted to move his family to America for a better life. He sold his soap and candle factory, converted all of the family’s earthly possessions to gold and had special clothing made to hold all of that gold on his person during the journey. In late October of 1850, he gathered his family and boarded the Helena Sloman to set sail for America. As fate would have it, on November 19 of that year, intense storms and gale force winds sent many of the nearly 180 passengers overboard. John Philip Nelson was one of those unfortunate souls and weighed down by the family fortune, he sank directly to the bottom of the Atlantic Ocean. Luckily, the rest of the family arrived safely in New York, but with only the clothes on their backs, and 15 year-old Charles found himself man of the house. The Move to Nashville Penniless yet determined, Charles and his brother began doing the only thing they knew how to do: making soap and candles. After saving some money, the Nelson family moved west, settling in Cincinnati, Ohio. It was there that Charles, merely 17 years of age, entered the butcher business and acquainted himself with a number of fellow craftsmen who educated him in the art of producing and selling distilled spirits, particularly whiskey. Several years later, just before the start of the Civil War, Charles set out for Nashville seeking a fresh start and another American dream took tenuous root. He opened a grocery store which flourished from sales of his three best-selling products: coffee, meat and whiskey. The quality of both his products and service quickly built Charles a reputation that went unmatched in Nashville’s merchant circles. His honesty and fair dealings brought about great prosperity for his business as well as an elevated social status in the community. Very quickly however, Charles realized that the demand for his whiskey far exceeded his supply, revealing to him the opportunity to focus solely on whiskey. So he sold the grocery business. Legend has it the blend of coffee was then brought to the Maxwell House Hotel in downtown Nashville, where patrons would later proclaim it as “good to the last drop”. His butcher stayed in business and the store soon grew into a successful Nashville-based grocery chain that is still in business today. Beginnings Of A Distillery Charles bought the distillery that was making his whiskey in Greenbrier, TN, and a patent for improved distillation. He expanded the production capacity in order to keep up with demand. With this expansion, Nelson was not only creating more jobs, he was making a name for Tennessee Whiskey. By 1885, there were hundreds of whiskey distilleries in Tennessee, but only a handful were producing significant volume. That year, Charles Nelson sold nearly 380,000 gallons, that's around 2 million bottles, of Nelson’s Green Brier Tennessee Whiskey. In comparison other well-known brands had a maximum production capacity of just 23,000 gallons at that time. Green Brier Tennessee Whiskey was in such demand that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow,...

Jack Daniels is the #1 Selling Whiskey in the world and for the past 12 years has been under the stewardship if Jeff Arnett. Jeff joins us today from the Jack Daniels distillery in Lynchberg, TN for a wide ranging conversation about this historic brand. It's a fantastic conversation that you do not want to miss! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Jack Daniels (jackdaniels.com) Born to Make Whiskey: The Story of Jack Daniels Crafting something that endures for over 150 years takes time and character. You’ll find plenty of both in the people and history that make Jack Daniel’s. Our Founding Jasper Newton Daniel, more commonly known as Jack, introduces the world to Old No. 7, his signature charcoal-mellowed Tennessee Whiskey. 1864 Jack leaves home and is taken in by Reverend Dan Call. At the Call family farm, he learns the art of whiskey making from the preacher and an enslaved man named Nathan “Nearest” Green. Jack would later hire Nearest as the Jack Daniel Distillery’s head distiller, what we call the Master Distiller today. 1866 The Jack Daniel Distillery is officially established, making it the very first registered distillery within the US, with Jack as the Master Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to Jack Daniel’s prime resource: the mineral-rich Cave Spring Hollow. 1904 Old No. 7 takes a gold medal at the World’s Fair in St. Louis, Missouri. It’s the first of seven gold medals Old No. 7 is awarded. 1906 After arriving at work early and unable to open his safe, Jack kicks it out of frustration and breaks his toe. The injury worsens and will eventually take his life. 1907 With no wife or children as heirs, Jack leaves his land and distillery to his nephew, Lem Motlow. PROHIBITION Master Distiller Jess Motlow and his older brother Lem Motlow see the distillery through its greatest challenges—Prohibition and the Great Depression 1911 Jess takes everything he and Lem learned from Jack and becomes the whiskey’s Master Distiller. 1919 The 18th Amendment is ratified and Prohibition becomes the law of the land. Jess can’t legally sell his supply of whiskey, so he stores it in warehouses in Birmingham, Cincinnati, and St. Louis. For several years, a whole lot of good whiskey winds up doing a whole lot of nothing. 1933 Prohibition is repealed and happy days are here again. But it would be several more years before Jess resumed production of Jack Daniel’s, as quality ingredients were in short supply post-repeal. WWII In the years following Prohibition, Master Distiller Lem Tolley helps the Jack Daniel Distillery weather the second of only two shutdowns in its history 1941 Lem commissions a life-size statue of Jack to be erected in front of the cave spring. 1942 A supply shortage makes Old No. 7 harder to come by, but savored all the more by those able to find it. Demand skyrockets. 1944 WWII builds to a peak. During this time the distillery ceases production so that resources can be redirected to help serve the war effort. 1947 In a New York City bar, Jackie Gleason introduces Frank Sinatra to Jack Daniel’s Tennessee Whiskey. It’s the start of a friendship that will endure the ages. 1951 Rock n’ roll takes over the airwaves as production at the distillery inches closer to pre-Prohibition levels. COMING OF AGE Master Distillers Jess Gamble (’64-‘66) and Frank Bobo (’66-‘88) watch the brand come of age, overseeing Old No. 7’s transformation from a little known regional whiskey to an American icon as synonymous with rock and roll as the electric guitar. 1964 Jess helps make Jack Daniel’s iconic, black and white ad campaign famous. Remarked a Nashville Magazine reporter, “Using a reverse sophistication, the ads draw the eye like an old photograph of Abraham Lincoln.” 1966 The...

COVID-19 can't stop us! We've got Rachel Potts from BenRiach with us talking about their delicious core line of spirits. Please follow her @cocktails_and_dogtails -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About BenRiach: Distillery founder John Duff travelled to Kentucky and South Africa in pursuit of whisky adventures, returning to Scotland in 1898 to build the BenRiach Distillery. It is in his adventurous spirit that BenRiach boldly approaches the art of distillation and cask maturation. We call it BenRiach Maltology® As progressive Speyside whisky distillers, BenRiach crafts unpeated, peated and triple distilled malt whisky and holds some of the most experimental casks in Speyside. Small wonder the distillery team have nicknamed the distillery ‘The Lab’. We are one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floor maltings, a time honoured method that is celebrated for one month each year. Welcome to BenRiach Maltology. Rachel Barrie: Master Blender Rachel Barrie started her 26 year career in whisky after graduating with a first class honours in chemistry from Edinburgh University. Her first experience of malt whisky began in the Garioch district in Aberdeenshire, where she was born and brought up to appreciate the nuances of the locally distilled malt whisky. Rachel is the Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We're practicing Social Distancing and trying to do some good in the world at the same time. Johnnie Mundell, formerly Beam Suntory's Japanese Whisky Ambassador, is now here in his new role at Maker's Mark to talk about the brand, the newly initiated Restaurant Worker's Relief Fund and some DAMN good bourbon. -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- ABOUT THE RESTAURANT WORKER'S RELIEF FUND: In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker's Mark, launched The Restaurant Workers Relief Program. This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. The overwhelming response from the community inspired other chefs around the country to create similar programs, working directly with The LEE Initiative and Maker's Mark. Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. Times, days and exact details vary between relief centers. Most of these relief centers are funded for the next two weeks but are hoping to be able to stay open longer with donations via www.leeinitiative.org. These relief centers include: Louisville Chef Edward Lee at 610 Magnolia Washington, DC Chef Edward Lee at Succotash Cincinnati Chef Jose Salazar at Mita's Los Angeles Chef Nancy Silverton at Chi Spacca Chicago Chef Paul Kahan at Big Star Seattle Chef Edouardo Jordan at Salare Denver Chef Alon Shaya at Safta Brooklyn Chef Greg Braxtrom at Olmsted and Nate Adler at Gertie's Lexington Chefs Ouita Michel and Samantha Fore at Great Bagel Bakery New Orleans Chef Donald Link at Cochon Atlanta Chef Linton Hopkins at Restaurant Eugene For more information on the relief efforts, please follow The LEE Initiative on social media https://www.instagram.com/leeinitiative/ . For details on each chef's relief center, including addresses, days and times of operation, and more, please visit their individual social media pages, linked above. About Chef Edward Lee Chef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and in DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee won a James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine (Artisan Books, April 2018). He also authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). His documentary film, Fermented, follows him around the world as he explores the rich culinary and cultural traditions of fermented food. For more information on Chef Edward Lee, please follow him on Twitter or Instagram or visit www.chefedwardlee.com About Maker's Mark® Bourbon In 1953, in Loretto, Kentucky, Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance...

As part of our Stay At Home/Drink At Home series, we're chatting with the host of "Drinks Made Easy"/longtime Seven Grand Bartender Paul Masterson. -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About the GoFundMe: Hey there Whiskey Family While your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop. With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help. Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they’ve come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can’t wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we’ve ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love. We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”. In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support! Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people). Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We’ll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. -- Follow Paul https://www.youtube.com/drinksmadeeasy IG: @masterson.paul/@drinksmadeeasy Twitter: @PaulDMasterson -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We're all Socially Isolated, but that doesn't stop the Spirit Guide Society! Pedro is broadcasting live from his home with Seven Grand Assistant General Manager Manny Nieves teaching us how to make the perfect Gold Rush cocktail! -- Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below. https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund -- -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About the GoFundMe: Hey there Whiskey Family While your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop. With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help. Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they’ve come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can’t wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we’ve ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love. We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”. In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support! Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people). Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We’ll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

While this may not be what we normally talk about on this podcast and we hope things get back to normal soon, we're coming to you today with stories of some of the people who have been affected by the recent Shut Down. With all of the uncertainty in today's society, many of the people on the front lines make their living in the Hospitality Industry. With so many people being forced to stay at home, these Bartenders, Bar Backs and waiters are facing an unknown future. Today, Ivy Mix joins us for a No Holds Barred conversation with Pedro about the state of her bar, Leyenda, and the issues she is facing with her bartender charity, Speed Rack. - A GoFundMe has been setup for the staff at Seven Grand where we record all of our Whiskey podcasts. Please consider checking it out: https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- Follow Ivy and tell her that the Spirit Guide Society sent you: @IvyMix @leyendabk @speed_Rack -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Our guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Robin: Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors. About the book: Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

(Originally Aired 1/22/19) Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast. -- What we drank: Aberfeldy 12 Aberfeldy 21 Dewar's 18 Dewar's 25 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

F. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America’s foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know. Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Forbes: (forbes.com) F. Paul Pacult is America’s foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Did you know that Teeling's holds the world record the most expensive new bottle of whiskey ever sold at auction! It's true! Someone paid 10,000 pounds for a bottle of the whiskey that Rob Caldwell brought us for this podcast. Spoiler alert: you won't have to pay that much for it: -- What we drank Teeling Small Batch Teeling Single Malt Teelings Single Grain Teeling Single Pot Still An undisclosed secret whiskey. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Teeling: (teelingwhiskey.com) “With one eye on the past, but looking to the future, we’re the new generation of Dublin distillers. We approach our craft with a respect for generations passed but with the confidence to forge the next chapter of Irish, Dublin and Teeling Whiskey” ~Stephen Teeling Whiskey making and entrepreneurship has been in the Teeling genes as far back as 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane in the industrial heart of Dublin City. Since 2012, Jack and Stephen Teeling, the latest generation of Teeling Whiskey makers, have been putting their own mark on Irish Whiskey and came full circle in 2015 when they proudly opened the new Teeling Whiskey Distillery just down the road from where the original family distillery once stood. The Teeling Whiskey Distillery today is the first new distillery in Dublin for over 125 years. We are situated just a stone’s throw from our ancestral distillery, right in the heart of the Golden Triangle, the historic distilling district of the city. Here at Teeling Whiskey we are renowned for our vision in doing things differently. Our Whiskeys embody this unconventional spirit with innovation at the core of everything we do. For us, it’s what’s inside the bottle that counts – we let the liquid do the talking, and our liquid has plenty to say. The delicate base of Irish Whiskey is the perfect canvas upon which to layer flavour and character. Varying the time, style and number of barrels used during the maturation process adds to the subtlety and complexity of flavour we pride ourselves in. Now that we have our own Dublin distilled spirit coming of age, our ingenuity is the only limitation to the unique styles and expressions we can craft in the future. After putting all this care and attention into what goes into our Whiskey, we don’t like to take anything out. We don’t chill filter our Whiskey prior to bottling, leaving as much of the body, character and richness in the bottle. We bring our Whiskey from cask strength to our signature ABV of 46%, allowing us to bottle with no chill filtration, maintaining the true natural character of all our Teeling Whiskeys. Team Teeling are dedicated to bringing more choice and innovation into Irish Whiskey. Inspired by the influence of time and innovative cask maturation techniques, our young team of craftsmen and craftswomen are producing small batch bottlings of unique Irish Whiskeys. Our goal is to retain the drinkability of Irish Whiskey while introducing new and interesting flavours to complement the naturally smooth and sweet taste of Irish Whiskey. We aim to encapsulate our passion for quality, authenticity and craft in every bottle of Teeling Whiskey. Alex Chasko, our Master Distiller and Blender, is a case in point. Originally hailing from Portland, Oregon he started his journey working in the emerging craft brewing scene on the West Coast of the US. Through his Irish wife, he found himself in Ireland looking to get into the emerging Irish Whiskey industry. In meeting Jack Teeling, it became immediately clear that they shared the same vision and saw the opportunity to re-invent Irish Whiskey. Alex was employee no.1 back in 2012 and has been instrumental in the building of the new distillery and the creation of our award winning Teeling Whiskey range. Come and sample our range at...

We find ourselves in New York for this week's podcast! Seven Grand was fortunate enough to be nominated for an Icons of Whiskey 2020 award and WE were lucky enough to have Phoebe Calver, Editor in Chief of American Whiskey Magazine, join us for a conversation before the show. We chatted in the famous Flatiron Room about all things American Whiskey! She was nice enough to share her journey from Norfolk to America, tell us what's currently in her glass, and predict the direction in which she sees the whiskey moving. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About American Whiskey Magazine: (americanwhiskeymag.com) American Whiskey Magazine brings you up to date features, interviews, tastings and more from the world of Bourbon, single malts, grain and wheat. Whatever your whiskey preferences, we are sure to have something for you. Find out how you can subscribe here and have each issue delivered to your doorstep. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Until 2006, the Taiwanese Government had a monopoly on distilling and selling alcohol in the country. However, when those regulations were lifted, we lovers of whisky were blessed with the magic that is the Kavalan Distillery. Master Blender Dr. Ian Cheng joins us in the Society to talk about the history, artistry and process of this spirit that Jim Murray called the best new whiskey of 2012. -- What we drank: Kavalan Distillers Edition Kavalan Port Cask Finish Kavalan King Car Conductor Kavalan Ex-Bourbon Oak Kavalan Sherry Oak Kavalan Vinho Barrique Kavalan Port Cask Strength -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Kavalan's website: Established in 2005, Kavalan is Taiwan’s first whisky maker and the nation’s only family-owned whisky distillery. Kavalan takes the old name of Yilan county where the distillery is located in northeastern Taiwan. The pure water and fresh air make this part of the subtropical island the ideal environment for the production of whisky. Kavalan Distillery is an entrepreneur’s dream come true. Mr. Tien-Tsai Lee, the founder of King Car conglomerate had long dreamed of producing a Taiwanese whisky, yet it was not until 2002 when Taiwan joined the WTO that his goal could be achieved. The distillery brings together a professional whisky R&D team with a world-class master blender, Ian Chang, as well as the expertise of renowned whisky specialist, the late Dr. Jim Swan. The team implements the highly specialized distilling and blending skills that King Car Group has cultivated for more than 30 years through beverage experience and knowledge. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

In the age of celebrity whiskey, it's rare to find a brand whose namesake loves the brown spirit as much as Josh “Warmaster” Barnett. Since he teamed up with Sespe Creek Distillery, he's been working with Dr. David Brandt to create the Warbringer whiskey. The three whiskies we tasted on today's episode feature big smokey flavors that put your taste buds in a choke hold (and we meant that in a good way!) -- What we drank: Unreleased Rum Warbringer Mesquite Smoked Southwest Bourbon Warbringer Mesquite Smoked Southwest Bourbon Small Batch Warbringer Warhammer Edition -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About David (from Sespe Creek's website) After a long career in biotechnology, David stepped off the beaten path to start his own distillery. His career in biotech and pharmaceuticals spanned 20 years, where he contributed to many milestones of drug research and development. David received his Ph.D. from the James Graham Brown Cancer Center, University of Louisville School of Medicine. He was a Research Fellow and Associate Professor at the University of California, San Diego School of Medicine and his research interests have been focused in the development of novel therapeutics and developing technologies that can improve the process of patient diagnosis, treatment, and overall care. David's extensive experience with chemistry, technology and medicine has given him a unique perspective on the distillation process. David's lab is located inside our Oxnard, California distillery where everyday he brings the spirit of innovation and exploration to the field of craft spirits. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

On today's podcast. we were joined by the incomparable Johnnie "The Scot" Mundell who deconstructed the five main whiskies that make up the Hibiki Harmony blend. It was a truly Harmonious occasion! -- What we drank: Hibiki Harmony -- About Hibiki: From Wikipedia Hibiki (響, meaning "resonance" or "echo" in Japanese) is a premium blended whisky produced in Japan by Beam Suntory (a subsidiary of Suntory Beverage & Food Ltd, which itself is a subsidiary of Suntory Holdings of Osaka, Japan). It is a premium-category product, and has won several awards. For producing the blends available as of 2010, more than 30 whiskies were used in the mix, including some that were aged more than 30 years and some that were aged in old umeshu casks. A bamboo charcoal filtering step has also been used. The company said the process "Gives it a very sweet and gentle flavor". In 2015, it was reported that at least 10 malt and grain whiskies were used from three distilleries (Yamazaki, Hakushu, and Chita, aged in five different cask types, with some elements aged up to approximately 20 years or longer. Three brand expressions are currently available as of October 2017. History and brand expressions The brand was introduced in 1989 by Suntory, originally with expressions having age statements of 17 and 21 years. (In the convention for whisky age statements, the age stated is the age of the youngest whisky in the blend.) A 30-year expression was introduced in 1997, and a 12-year expression was introduced in 2009. In 2014, the brand was moved into an American-headquartered subsidiary called Beam Suntory when the subsidiary was created following the company's purchase of Beam Inc. A new expression called "Japanese Harmony", with no age statement, was introduced in 2015. The new blend was said to use the same malt and grain whiskies used in the first Hibiki blend, being a blend of at least 10 malt and grain whiskies from three distilleries, aged in five different cask types, with some elements aged up to approximately 20 years. As of October 2017, the brand is available in three variations (and the blends with age statements of 12 and 30 years are no longer listed on the company website): Hibiki 17 and 21 years old Hibiki Japanese Harmony (no age statement) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The story of how the brand Uncle Nearest came into the world was truly a story of kismet for Sherrie Moore, who came out of retirement to take on the role of Chief Whiskey Officer (Director of Whiskey and Distillery Operations) for the brand. It is truly an amazing story and we are very happy to present it, along side three marks from the brand, on the podcast. The true story of Jack Daniels can't be told without also telling the story of Nearest Green. Uncle Nearest, as he was known, taught Jack Daniels how to make whiskey while he was enslaved on a plantation owned by Jack's Uncle. Many years later, Sherrie also learned how to make whiskey, this time from Nearest Green's great-grandson. That's where her journey begins. -- What we drank: Uncle Nearest 1884 Uncle Nearest 1820 Single Barrel Uncle Nearest 1856 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Wikipedia: Uncle Nearest, Inc., launched the Uncle Nearest Premium Whiskey brand in July 2017 and subsequently announced plans to expand into domestic and international markets. As of April 2019, it is sold in 47 states and eight countries. In late June 2018, Uncle Nearest LTD (based in London) announced it would not add recently created trade tariffs – which took effect July 1, 2018 – to its whiskey prices in Europe. The company's first 11-year-old, single-barrel whiskey premiered in October 2018 via the British Bourbon Society under the name Nathan Green 1870 Single Barrel. Uncle Nearest Premium Whiskey is the first spirit named after an African-American. Nathan "Nearest" Green Known as Uncle Nearest, Nathan "Nearest" Green has been acknowledged since about 2016 as the first African-American master distiller on record in the United States. He taught Jack Daniel to make Tennessee whiskey and served as the first master distiller – formerly called "head stiller" – for the Jack Daniel Distillery. He was reportedly instrumental in developing the Lincoln County Process, the charcoal filtering method used to make most Tennessee Whiskey. Nearest Green Distillery The company said its distillery would be at Sand Creek Farms, a Tennessee walking horse farm and event center in Shelbyville, Tennessee. In December 2017, the Bedford County Board of Commissioners approved a rezoning proposal for Sand Creek Farms to accommodate a whiskey-themed, tourist-based business. According to the county planning and zoning director, Chris White, a hay barn on the property would be renovated for use as a barrel house, and a new building would be constructed for charcoal mellowing and bottling. The company plans to grow over 100 acres of corn and build natural spring water wells and walking paths. The distillery is also considering building its own malt house, but some existing buildings at the site are expected to be renovated for use in distillery and tourist operations, including a tasting room. A horse barn on the property is planned to become the site of the Nearest Green History Walk, a guided walking tour through an interactive gallery honoring the history of African-American contributions to the whiskey industry, with a focus on Nearest Green. Current plans also include a 600-seat arena onsite that will serve as a concert venue for country music artists. The company intends to maintain Sand Creek Farms as a working farm with horses and cattle in addition to operating the distillery. Whiskeys The Uncle Nearest brand originally included a silver and an aged whiskey, both distilled from locally sourced grains and bottled in Tennessee. The silver whiskey takes 25 days to make using an 11-step process that includes a triple charcoal mellowing system designed for the brand. The company added a single-barrel whiskey in July 2018. Whiskey makers in Nashville – not the Jack Daniel Distillery – are producing the Uncle Nearest whiskeys for...

Today's guest pulled out all the stops! Greg Glass is the Master Distiller of Jura, a beloved brand from the Whyte & Mackay portfolio, and not only did he bring a TWENTY-ONE year old whisky, he holds the distinction of being the first and only guest to bring an edible bubble machine. (Be sure to check out our YouTube channel to see Pedro try to catch the bubbles in his mouth.) -- What we drank: Jura New Make (11:05) Jura 10 (19:06) Jura Seven Wood (24:48) Jura 18 (33:03) Jura 21 (41:41) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Jura: From Wikipedia The distillery was founded by the Laird of Jura, Archibald Campbell in 1810. The distillery fell into disrepair but was restored in 1884. Around 1900 it was again in disuse and dismantled. In the 1950s two local estate owners Robin Fletcher and Tony Riley-Smith keen to revive the local economy had the distillery rebuilt and expanded by the architects Lothian, Barclay, Jarvis & Boys with input from whisky and distillery expert William Delmé-Evans. The work was completed in 1963, and included the installation of taller stills, allowing the distillery to create a mix of malts. The island of Jura is seven miles (11 km) wide and thirty miles (48 km) long and it has only one road, one pub and one distillery. There are seven estates on Jura: Ardfin, Inver, Jura Forest, Ruantallain, Tarbert, Ardlussa, and Barnhill. Less than 200 people live on the island (while it has a red deer population of around 5000). The inhabitants of Jura are known as Diurachs, which is their Gaelic name. "Extremely unget-at-able" was how George Orwell described the location of the Isle of Jura in 1946, and it was here in 1948 he completed his novel Nineteen-Eighty-four : the island remains difficult to reach today. Most travellers to Jura go by CalMac car ferry from Kennacraig on the Kintyre Peninsula to Islay, and then cross to Jura from Port Askaig on Islay by the MV Eilean Dhiura, a small vehicle ferry which is run by ASP Ships on behalf of Argyll and Bute Council. Islay can also be reached by air: Islay Airport is served by daily flights from Glasgow. From March to October there is also a passenger ferry from Tayvallich on the west coast of Scotland. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We were incredibly lucky to catch Danny Kahn, Master Distiller of Barton's/1792, while he was in Los Angeles! We covered all areas of his expertise, including how he came into his position AND the process behind making 1792 Full Proof, which was just named Best Whiskey in the World by Jim Murray's Whiskey Bible! -- What we drank: 1792 Small Batch (10:25) 1792 Single Barrel (17:20) 1792 Bottled in Bond (21:24) 1792 Full Proof (24:00) -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From the 1792 website: 1792bourbon.com Raise A Glass To Raised Expectations 1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide. Limited Edition Expressions These rare and special whiskeys are truly distinct and extraordinary. Released on a limited basis, each offers a rich flavor profile achieved through flawless distillation, unique recipes, patient maturation, and perfect proofing. Seven limited special expressions of 1792 have been bottled thus far, with more new offerings crafted periodically and bottled as our Master Distiller determines when each one is ready. Single Barrel In order to create this unique bourbon, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed "exceptional" are then bottled individually, one by one. This preserves the distinct character of each barrel. Bottled in Bond In 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon comes from only barrels filled during the same distilling season and is bottled at exactly 100 proof for a bold taste and lingering finish—a testament to the Bottled-in-Bond Act established over a century ago. Full Proof Bourbon insiders have long acknowledged that full proof bourbon has a distinguished and rich flavor. This bourbon underwent a distinct filtering process,forgoing the typical chill filtration and passing only through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full, rich and bold flavor. Bottled at its original 125 barrel entry proof, just as it was years ago when the barrels were first filled, 1792 Full Proof Bourbon is exceptionally distinct. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Former Seven Grand Bartender Luke Ford is back with us on the podcast and he's brought some Incredibly tasty treats from the Woodford Reserve Masters Collection! If you heard the last time we had Luke joining us, you'll remember his famous whale joke; be sure to stick around til the end of the podcast when he brings another fantastic one! -- What we drank: Woodford Reserve Kentucky Straight Malt Woodford Reserve Kentucky Straight Wheat Woodford Reserve Chocolate Malted Rye Woodford Reserve Bourbon Woodford Reserve Kentucky Straight Rye Woodford Reserve Double Oaked -- About the Woodford Reserve Masters Collection (From WoodfordReserve.com) Chris Morris knows whiskey. As the second Master Distiller at the Woodford Reserve Distillery, Chris was an integral character in the development of Woodford Reserve. As head Master Distiller of one of the world’s fastest growing bourbons, he spends his days innovating and planning future releases. The mastermind behind Woodford Reserve Double Oaked, Rye, and Master’s Collection, Chris knows the keys to making good whiskey are time and patience, but having a sense of good craftsmanship is also a talent that goes a long way. “The idea is to create new and different things with an artisan’s touch, Chris said. “Things nobody’s ever done before while maintaining the essence of Woodford Reserve that everyone loves.” Chris began his career in bourbon in 1976 as a trainee in Brown-Forman’s central lab. In 1997, he found himself as an understudy to Lincoln Henderson, Woodford Reserve’s Inaugural Master Distiller, who in 2003 Chris succeeded. In the years that followed, Chris was responsible for creating the world’s first bourbon finished in Chardonnay and Pinot Noir Barrels. He’s also credited with developing the world’s first maple barrel; a difficult feat made easier when you command your own cooperage. In the early 1800s, our Woodford County Distillery, thanks to owner Oscar Pepper and Master Distiller James Crow, was the site for landmark discoveries and innovative techniques in bourbon-making. Pepper and Crow are credited with refining and defining key processes such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Their work defined bourbon and subsequently rye whiskey as we know them today. Woodford Reserve Distillery’s Master’s Collection™ honors the pioneering work of Pepper and Crow, applying their handcrafted methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys. Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/