When I first learned of the small barrels around 2008, I did what I normally do and judged the process by the whiskey. Well, the whiskey stunk. It largely tasted like a mossed-over wooden fence post rotting from the inside. And if you’re about to … Continue readingDear Small Barrels, I Am Sorry I Made Fun of You
Are you ready to taste bourbon like a pro? Fred Minnick can help make that happen. In the video, Fred lays out in just a few steps how to taste your whiskey like a professional spirits taster, starting with what makes American bourbon and rye … Continue readingTaste whiskey like a Pro and Meet Jack Daniel’s in a Can
This article originally appeared in Whisky Magazine in 2016. It takes a lot to run a bourbon distillery. You must acquire corn, rye or wheat, and barley, mill the grains, store them, then cook and ferment to create the rudimentary beer that is distilled and … Continue readingDistillery Heroes: They Fix Stills And Stuff
Coming into the San Francisco World Spirits Competition, my mind raced with many wonderful personal and professional things. Jaclyn is pregnant, and the Bourbon & Beyond announcement neared. In constant excitement about our upcoming baby boy and the eagerness to see bourbon on stage with … Continue readingBest Bourbon? Or Bourbon Pride? The story of ’18 San Fran Spirits Comp
Remember when you were a new bourbon consumer? Ah, the good old days. You walked into a store, chatted with the liquor store owner and grabbed a bottle in the perfect price point for your wallet. Then, you started reading about bourbon, maybe found a … Continue readingThe Cycle of Bourbon Geeks