Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery

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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.

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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 dumped. That’s satisfying! 

Describe a typical day in the life of Brent Elliott.

Fortunately it is impossible to answer that question. Every day is different for me at Four Roses. I enjoy that there is no real routine. I mentally prepare my daily goals on my way to work every day. If I’m lucky, my day resembles my plan. Usually, it doesn’t.

Do you remember your first taste of Bourbon?

I remember my first drink of unmixed bourbon. Years ago, a good friend of mine introduced me to Bourbon on the rocks. I was very excited and grateful at the time. I’m even more grateful now, and I’ve told him so.

Where did you grow up?

Owensboro, KY.

UK or UofL?

I graduated from UK. That’s all I should say.

Do you have a favorite Four Roses recipe?

I can’t even say what my favorite Four Roses product is. It changes depending on my mood and even on the time of year. I seem to lean toward Single Barrel in the cooler months and the Yellow Label and Small Batch in the warmer months.

Are you into music? Favorite band?

I love music. Picking a favorite band or genre is similar to the question about my favorite recipe. There is a whole world of rich, wonderful music out there. There are a million tangible and intangible factors that at any particular time make a certain sound “perfect”.

How did you feel when you were named Master Distiller at Four Roses Bourbon?

Of course Joy and excitement, but more than that I felt honored thatFour Roses was putting their confidence in me.

What’s the perfect meal to accompany Four Roses Bourbon?

Because I am from Owensboro, KY, I was recently asked about pairing Bourbon with Western Kentucky Barbeque. Honestly I have not tried to pair these, yet, so I could not properly answer. However, I promise that on my next trip to Owensboro I’m going to have fun getting to the bottom of this question.

How do you prefer to drink Four Roses?

Usually I drink my Bourbon on the rocks or neat. However, when I get the chance for a talented bartender to make me a cocktail, I never pass it up. The creativity and skill of many bartenders is amazing.

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About Four Roses:

In 1884, Paul Jones Jr, moved his thriving business to Louisville, Kentucky, where he opened an office in a section of historic Main Street called, “Whiskey Row”. Four years later, he trademarked the name Four Roses, claiming production and sales back to the 1860s. In 1922, the Paul Jones Company purchased the Frankfort Distilling Company.

In 1943, Seagram purchased the Frankfort Distilling Co. primarily to acquire the most noted and recognized name in the business at that time – Four Roses’ Kentucky Straight Bourbon. Even though Four Roses was the top selling Bourbon in the U.S. in the 30s, 40s and 50s, Seagram made the decision to discontinue the sale of Four Roses’ Kentucky Straight Bourbon in the United States, and Four Roses was moved to the rapidly growing European and Asian markets where it quickly became and still is a top-selling Bourbon in both Europe and Japan today.

In 1966, a young man named Jim Rutledge, who would later become one of the world’s most legendary Master Distillers, joined Seagram in the Louisville Plant’s Research and Development Department. In 1975, he was transferred to Corporate Headquarters in New York until 1992, when Jim asked to return home to Kentucky to help with the Four Roses brand. In 1995, he replaced Ova Haney as the Master Distiller. For the next several years, Jim worked tirelessly to return the Four Roses brand back to the States – a dream that would become a reality in hands of a new owner.

In February 2002, the Kirin Brewery Company, Ltd. purchased the Four Roses Bourbon brand trademark and production facilities. The new acquisition was named the Four Roses Distillery LLC. Shortly thereafter, Four Roses was once again sold in the United States and quickly earned the reputation of being one of the most notable names in the Bourbon world.

In August 2015, Jim Rutledge retired as Master Distiller and Brent Elliott, who had worked alongside Jim for 10 years, became the company’s new Master Distiller.

The people who work at the Four Roses Distillery in Lawrenceburg, KY and at our warehouse facility in Cox’s Creek, KY continue the legacy that began with Paul Jones in 1888. Their passion for quality and pride in handcrafting an award winning Bourbon is evident in the smooth, mellow taste that has become the signature of the Four Roses Brand.

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Samba Isobel by Kevin MacLeod

Link: https://incompetech.filmmusic.io/song/4316-samba-isobel

License: http://creativecommons.org/licenses/by/4.0/

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.

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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, Russia, and the Philippines. This reach of distribution was possible in part because Charles was one of the first to sell whiskey in bottles rather than selling it by the jug or the barrel. The distillery, which was commonly known as “Old Number Five” due to the fact that it was registered distillery number five and was located in the fifth tax district, became a favorite stop of federal regulators and tax inspectors due to the warmth and hospitality shown to them by Charles and his employees. It is safe to say that by introducing the category of Tennessee Whiskey to the world and offering a superior product, Charles Nelson had indeed become a household name but after decades of great struggle and brilliant triumph, Charles Nelson passed away on December 13, 1891. His wife Louisa assumed control of the business, becoming one of the only women of her time to run a distillery.

Prohibition

In 1909, statewide Prohibition was adopted in Tennessee. This forced Louisa to discontinue operations and Nelson’s Green Brier Distillery closed its doors. The property in Greenbrier was sold and as the years went by the once great distillery was dismantled and fell into disrepair. Presently, the grain house and a barrel warehouse stand, the spring still runs, the property is listed on the National Register of Historic Places, and descendants of distillery employees recount stories passed down to them about how their ancestors once proudly made the whiskey that made Greenbrier world famous. 

Today

On a hot summer day in 2006, Bill Nelson invited his two sons, Andy and Charlie, to go see a butcher in Greenbrier, Tennessee. As the three men drove to Greenbrier, they recalled the stories that had been passed down to them about the family whiskey business that had been located in the small town.

When the trio arrived and started asking questions about the old Nelson Distillery, the butcher, Chuck, could hardly contain his excitement. “Look across the street over there,” Chuck exclaimed. “Your granddaddy built that warehouse. This street is Distillery Road, you know, and that spring, it’s never stopped running. It’s as pure as pure can be.”

Bill, Andy and Charlie eagerly walked over to explore the land that was once home to the nation’s largest producer and supplier of Tennessee Whiskey. After quenching their thirst with the crisp, cool spring water, Chuck pointed them in the direction of the Greenbrier Historical Society.

Here, the Nelsons met with the curator, who revealed her most prized possessions: two original bottles of Nelson’s Green Brier Tennessee Whiskey.

For a moment, time stood still.

It was love at first sight. Charlie and Andy stared at the perfectly preserved bottles and then looked back at one another, knowing what the other was thinking: “

This is our destiny

With sincere conviction, they made a pact to bring the family whiskey business back to life.

After three years of research, planning and hard work, the Nelsons re-formed the business that had closed exactly 100 years earlier in 1909 during Prohibition. With the spirit in their blood, Charlie and Andy followed their hearts, devoting their lives to resurrecting Nelson’s Green Brier Whiskey and producing top-quality product, appreciated by aficionados everywhere.

About Charlie & Andy Nelson

Brothers Andy Nelson and Charlie Nelson have always had a lot in common. Both graduated from Loyola Marymount with degrees in the Humanities concentrating on Philosophy; both are history buffs, true southern gentlemen and proud of their family roots. But when they set out to resurrect Nelson's Green Brier Distillery, founded in the 1800s by their great-great-great grandfather Charles Nelson, the boys realized their kinship ran deeper than blood. They both had spirit pulsing through their veins. So in their mere 20s, the Nelson brothers have set on a grand journey—not just to make and sell whiskey—but to rebuild a business that helped bring the term 'Tennessee Whiskey' to America and Europe. Through researching, seeking capital, crafting brands from Charles Nelson's original recipes and putting bottles of their small-batch bourbon on shelves, they are the essence of the American dream and spirit.

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Samba Isobel by Kevin MacLeod

Link: https://incompetech.filmmusic.io/song/4316-samba-isobel

License: http://creativecommons.org/licenses/by/4.0/

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!

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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 British Invasion. Future greats of rock and roll cross the pond and conquer the States. Already taken with authentic American blues, they also take to authentic American whiskey.

1977

The punk movement is in full force. Now legendary clubs in New York City play host to the genre’s biggest names. A constant partner in the revolution: Jack Daniel’s.

1981

Hair metal takes hold on the Sunset Strip in California. While still a Tennessean at heart, Jack Daniel’s becomes a fixture of the California scene.

MODERN ERA

An exciting new era of innovation begins with Master Distiller Jimmy Bedford’s (’88-’07) introduction of Gentleman Jack, and continues with the biggest expansion to our family of brands in 150 years under Master Distiller Jeff Arnett (’08-present).

1988

Jimmy introduces double-mellowed Gentleman Jack to the American market.

1989

A testament to Old No. 7’s place in BBQ culture, Lynchburg plays host to the first annual Jack Daniel’s World Championship Invitational Barbecue® competition.

1997

The very first bottles of Single Barrel Select are drawn from our finest barrels, hand-selected by Jimmy himself.

2008

Jeff Arnett joins a short and storied list of those entrusted with the responsibility of stewarding Mr. Jack's fine Tennessee sipping whiskey.

2011

Jack Daniel’s introduces its first flavored expression, Jack Daniel’s Tennessee Honey, inspiring a whole new generation of Jack drinkers.

2014

To keep up with global demand, Jack opens a brand new cooperage in Lawrence County, Alabama. Hundreds of barrels are built by hand here every day.

2015

Our first new mash recipe since Old No. 7 is bottled: Single Barrel Rye. Once America’s choice of whiskey over bourbon, rye’s renaissance is underway—and thriving in Tennessee.

2015

We welcome Jack Daniel's Tennessee Fire to the family with it's smooth yet fiery finish. Best enjoyed chilled.

2016

The Jack Daniel Distillery registered with the federal government in 1866, making it the oldest in the U.S. In 2016 we celebrated our 150th anniversary.

2017

Great whiskey begins with quality grains. Under the guidance of Jeff Arnett we've upped the rye and welcomed a spicy and complex new member to the Jack Daniel's family - Jack Daniel's Tennessee Rye

2018

Every October folks flock to Lynchburg for more than just a glimpse of our Distillery. This year marks our 30th Annual Jack Daniel's World Championship Invitational Barbecue. 

2019

Bushel and barrel unite. Jack Apple brings together real crisp apples and real Jack Daniel's.

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Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

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

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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

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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.

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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.

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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

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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 the softness and sweetness. He then rotated each barrel by hand for consistency, and finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a "commodity" into a premium handmade spirit, and today Maker's Mark® continues to make its bourbon the same way. In recent years, Maker's Mark has introduced thoughtful, super-premium innovations to its portfolio including Maker's Mark 46™ Maker's Mark® Cask Strength, and Maker's Mark Private Select®, the brand's first-ever custom barrel program. In 1980, the Maker's Mark distillery became the first distillery in America to be designated a National Historic Landmark and has also been decreed as the "world's oldest operating bourbon whiskey distillery" by Guinness World Records. It remains one of the Commonwealth of Kentucky's most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, visit makersmark.com. 

WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.

Maker's Mark®, Maker's Mark® Cask Strength and Maker's Mark 46™ Bourbon Whisky, 45-57% Alc./Vol.

©2020 Maker's Mark Distillery, Inc., Loretto, KY.

SOURCE The LEE Initiative and Maker's Mark

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Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

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.

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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

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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 ([email protected]) 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. 

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Follow Paul

https://www.youtube.com/drinksmadeeasy

IG: @masterson.paul/@drinksmadeeasy

Twitter: @PaulDMasterson

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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!

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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

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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 ([email protected]) 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. 

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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.

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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

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Follow Ivy and tell her that the Spirit Guide Society sent you:

@IvyMix

@leyendabk

@speed_Rack

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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!

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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.

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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.

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What we drank:

Aberfeldy 12

Aberfeldy 21

Dewar's 18

Dewar's 25

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"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!

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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.

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Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/