In this edition of Five Questions, we hear from Chicken Cock Whiskey brand ambassador Will Woodington, right on the cusp of Bourbon Heritage Month.

Chicken Cock Whiskey is one of America’s oldest whiskey brands, founded in 1856 by James A. Miller in Paris, Kentucky. Chicken Cock is rooted in the success of Miller’s earlier venture, J.A. Miller’s Old Bourbon, which dates to the late 1830s.

In 2012, Matti Anttila, Grain & Barrel Spirits CEO, revived the historic brand. Today, Chicken Cock Whiskey is crafted in partnership with Bardstown Bourbon Company as part of its collaborative distillation program.

And now, on to the questions.

What was your gateway whiskey – the one that made you love whiskey?

I’ve had many bottles that have given me that old familiar “pause in time” that truly remarkable whiskey can give you. However, the first whiskey I experienced this show-stopping power with was George T. Stagg. My good friend Mark, who is the same person who introduced me to the world of whiskey itself, won a bottle in a local lottery some years back. Until then, I don’t think I’d ever tasted anything that old, that high-proof, or that rare, and it showcased to me the true potential of great whiskey. That moment made me also consider the question “How much other whiskey of this quality is out there?”, catapulting me into a passion for the spirit so great that it led to a sizeable collection at home, which birthed a creative social channel around whiskey, and now an amazing career within the industry. While this was a memorable pour in my journey, it was actually the private educational bourbon tasting at Mark’s house that preceded him sharing this illustrious bottle with me which was the linchpin in my dedication to the spirit; it was a life-changing tasting!

What is your favorite aspect of the whiskey industry?

My favorite aspect of the industry is its history. American whiskey has been at the center of so many pivotal moments in our culture. It’s fueled rebellions and funded wars, prescribed as medicine and condemned as the “devil’s spirit.” It’s been smuggled across frozen rivers, hauled by wagon, steamboat, train, and truck, lost to devastating fires, proofed low to stretch dwindling supply, and proofed high to satisfy growing demand preferences. It’s been made in different cities, counties, and states using different grains, water sources, barreling techniques, and distilling methods. Some brands from that time are still around today, while others faded long before bourbon even became our native spirit. It’s been sold by the barrel, jug, bottle, and shot; but it’s always adapting to the times. I love collecting the relics from whiskey’s checkered past; especially pre-Prohibition era bottles, documents, and advertising, and have made something of a mini whiskey museum at home. For me, its history isn’t just something to admire from afar; it’s also a constant reminder that every barrel we fill today is another chapter in that ongoing story. Being part of an industry where what we create now will hopefully be enjoyed, remembered, and maybe even talked about decades from now is both humbling and inspiring. 

What trends do you believe are forthcoming in the spirits industry?

As it pertains to American whiskey, the higher age statements that consumers have been chasing will be something we likely start to see on the shelves in the coming years due to the significant investments and barrels laid down in years prior, and I believe experimental finishes and blending techniques will continue to be prevalent to spark innovation especially in the craft space. However, I think above all consumers value authenticity from brands. Everyone loves a good story, including myself, but the days of not much more than just a story dictating what someone might buy off the shelf has shifted. Your history (if you have it) has to be real and connect to modern day, your liquid compelling, and your production transparency at the forefront. Consumers are armed with more information, choices, and resources to make their decisions now more than ever, and it takes little to either win them or lose them quickly. Emerging brands must prove their reasons to believe far more than they did just a few years ago.

Other than Chicken Cock, do you currently have a favorite bourbon, whiskey or other spirit?

I’m still a collector and enthusiast at heart, so my selection at home is always growing. I also have the privilege of tasting so many great new brands and releases at industry events across the country, and have come home with my fair share of hidden gems from being out on the road. I have around 250 open bottles at home, and one I love going to when the occasion calls is my bottle of Wild Turkey 12 Year. Their 12 Year is a limited release that they only offer in international markets, but I didn’t have the privilege to ring it out at the register myself. Remember that guy, Mark, I told you about earlier, you know, the one who got me into this whole thing? Mark travels abroad for work and was able to get me one, and it’s one of my favorite expressions I’ve tasted yet. It’s good to know Mark.

Neat, rocks or cocktail? 

The best way to drink it is the way you enjoy it. For me, it’s neat in a glass, unless it’s sweating (not to be confused with sweater) weather; then it’s Old Fashioned time. I will usually reserve drinking whiskey on the rocks when it’s required by the wedding venue, but don’t turn my nose up at anyone who does. 

Read more: Five Questions with Wyoming Whiskey’s Brendan Cook

About Five Questions

Five Questions is a series on Fredminnick.com in which professionals in the whiskey business offer insights into trends, favorite spirits and more.