Exploring the distinct flavours of Bourbon Whiskey | The world of whisky
Bourbon is a style of whisky typically made in the southern states of America; its uniqueness comes from its mixed-ingredient recipe using four types of grain, typically 51% corn, and a mix of rye, wheat and malted barley. In this video, drinks writers Neil Ridley and Joel Harrison explore the distinct flavours of bourbon, describing its specific taste on the palate and how this is achieved through its oak cask distilling process.
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Best Bourbon Bar Ever? Is In Ohio?
An educational chat with the impressively-bearded, incredibly-named, Joe Head, co-owner and bartender at The Century Bar in downtown Dayton, Ohio.
For those of you who don't know, this is the city where Lauren and I grew up and the bar at which we developed our first embryonic love affair with spirits. With over 300 whisk(e)ys on the back bar at any given time (largely dedicated to bourbon) and a staff made up entirely of well-versed aficionados, this place is a curious drinker’s paradise. Since leaving Ohio, Lauren and I have traveled extensively, separately and together, living in other cities and even other countries. Along the way we've learned a fair bit more about spirits than we could have ever dreamed back then. We’ve also picked up a few of our own industry credentials. But we will never, ever (I can assure you) outgrow The Century Bar. Every time we’re in town, it is a must-visit and it always reminds us just how little we actually know about whisk(e)y.
Editor’s note: this is the very first interview we booked, just after we decided to hit the road full-time documenting our exploration of beer, wine, and spirits. It was shot, mostly handheld, on an entry-level DSLR that was not so great with video, in lighting conditions that were about as bad as it gets, and with a jerry-rigged microphone that we had purchased the day before. We also knew dick about interviewing (hence the sweating and perpetual “mmm-hmm”). Needless to say, the resultant footage was a little embarrassing which is why we sat on it for nearly TWO YEARS!
Fast-forward to now: we’ve upgraded our equipment considerably (and learned to use it!) and even know a little about post-production. We sprinkled a little fairy dust from that latter skill and spliced in a little footage from our recent visit to Buffalo Trace to make something we hope is presentable. Let us know what you think!
A big, big thanks to Joe Head and all the other incredibly talented men and women at The Century Bar. You were generous with your time (and your whiskey) before we even had a business card. Our very real apologies for the wait. We were initially embarrassed by our unpolished footage. At this point, we’re just embarrassed to have been disrespectful of your time. Again, please forgive us. We hope to have a drink or three there soon.
-Branden + Lauren
I Remember | Program | #2202 -- Fred Noe, Jim Beam Master Distiller
[Original Airdate: October 12, 2015]
Host Jim Peck highlights the legacy of Jim Beam. Fred Noe, Jim Beam's Great-Grandson and the company's Master Distiller, talks about the history and future of the famed Kentucky bourbon.
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Costco Kirkland Signature 12 Year Blended Scotch Whisky Review WW 263
Costco 12 Year Blended Scotch - is it worth the extra 15 bucks? Can it hold its own against Johnnie Walker Black Label 12 Year, the market leader? (Cont’d below)
18:55 WhiskyWhistle Whisky Score & Final Thoughts
- Whiskey Vault - what do Daniel & Rex think?
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Mark compares Kirkland 12 Blended Scotch with its younger sibling Kirkland Signature 80 Proof(NAS) at $15 less, and with world #1 Johnnie Walker Black Label, which is $20 more for the same size. This 1.75 liter bottle is too big to gamble on, so I took the gamble for you. Does Kirkland Signature 12 hold its own? Watch and find out!
Should be on your list for your next trip to Costco? Find out! Watch on, you gorgeous whiskyphiles! And don’t forget to hit like. Have you had the pleasure of either of these Kirklands? Share your thoughts, good or bad!
Costco 80 Proof Blended Scotch:
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Dallas-based distillery to open first tasting room in downtown SA
Devils River Whiskey will be housed in the historic Burns Building on Houston Street.
MGP's Customer Innovation Center
See where art and science are combined to create world-class distilled spirits. Take a virtual tour of MGP’s Customer Innovation Center. Located at the Company’s Lawrenceburg, Indiana, distillery, the Center provides the ideal environment for customers to work closely with our product development and quality experts in formulating new premium beverage alcohol products. This state-of-the-art facility includes enhanced R&D, sensory and quality control laboratories, as well as office space accommodations for customers. To learn more, visit mgpingredients.com.
Billy's Chillies Beer The Spit or Swallow Beer Review
Shagdog & Jammer are in the hot seat with Billy's Chillies Beer!
Brewed by: Twisted Pine Brewing Company Colorado, United States
This light-bodied ale has an amazing chili aroma that jumps out at you. We infuse this beer with fresh Serrano, Habenero, Jalapeno, Anaheim, and Fresno chili peppers. Surprisingly, the chili flavor is strong but not overpowering and comes through without lending too much heat. Billy's Chilies is a very drinkable beer and pairs perfectly with chicken, steak and especially tacos. It finishes dry with a spiciness that will leave you thirsty for more.
Beer Advocate
BA Score: 78
The Bros Score: N/A
Style: Chile Beer
ABV: 5.00%
Availability: Rotating. bottle (57), on-tap (6)
Rate Beer
Overall Score: 29
Style Score: 34
RATINGS: 149 WEIGHTED AVG: 2.8 SEASONAL: Special IBU: 10 EST. CALORIES: 153 ABV: 5.1%
About Twisted Pine
We are driven by experimentation in brewing and strong community involvement. Recognizing it is our loyal customers that allow us to pursue our passion in beer; we strive to give back as much and as often as possible.
Twisted Pine Brewing Company's first pints were brewed by craft beer industry legend Gordon Knight in 1995. Gordon acquired some of the original New Belgium brewing equipment and started brewing in a small facility on Valmont Road. Initially, Gordon offered only three products which were only available in draft form. The original lineup consisted of American Amber Ale, Honey Brown Ale and Raspberry Wheat Ale. With his low key approach and high quality products, Gordon quickly obtained a number of restaurant accounts throughout Boulder and the surrounding counties. Many of these accounts are still customers today including the Mediterranean, the Boulder Cafe, Boulder Old-Chicago and the Old Louisville Inn.
Shortly thereafter, Gordon offered his products in 22 oz bomber bottles and quickly found placement in many local liquor stores.
In late 1996, Gordon sold the company to friend and current owner Bob Baile. Bob was the owner and founder of Peak to Peak Brewing Company in Rollinsville, Colorado. He merged the two companies and added Red Mountain Ale and Blonde Ale to Twisted Pine's lineup.
As the business grew, Twisted Pine began selling 12 oz 6-packs in 1998 and added additional beer styles (Cream Style Stout, Hoppy Boy IPA, Espresso Stout, Billy's Chilies and Imperial Porter).
In 2003, Twisted Pine outgrew its small facility on Valmont Road in Boulder and moved to a much larger facility once occupied by the Oasis Brewing Company. The move allowed Twisted Pine to expand capacity and open a Tap Room in the front of the brewery. The Tap Room quickly became a popular meeting place for locals and visitors alike.
Today, Twisted Pine is driven by experimentation in brewing and strong community involvement. Recognizing it is our loyal customers that allow us to pursue our passion in beer; we strive to give back as much and as often as possible.
Over the years we have earned several awards in brewing including Great American Beer Festival Gold Medals for our American Amber Ale and Oak Whiskey Red, a bronze medal for Honey Brown Ale and two World Beer Cup Silver Medals for Big Shot Espresso Stout and Northstar Imperial Porter. Twisted Pine has also taken home several medals at the Colorado State Fair for Honey Brown Ale, Blonde Ale, Bough Breaker Barleywine, Le Petit Saison, Northstar Imperial Porter and Cream Style Stout.
From Liquor Store to Distillery with Ken Lewis of New Riff - Episode 223
New Riff is a name that has become synonymous with bourbon lovers. You may have recalled our conversation with Jay Erisman, Vice President, back on Episode 072, but this time we get to speak with the Owner, Ken Lewis, who drives a bunch of the decision making behind the company. It feels like an episode of How I Built This as we get to hear Ken’s story. From owning and hustling liquor stores to eventually selling all that to start a distillery, hiring some great people, and having a few strokes of good luck to put him in the position where he is today. Then we also get to hear about his thoughts on stickers and some future plans he has in store for New Riff as well.
Show Partners:
* The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at
* In 2013, Joe Beatrice launched Barrell Craft Spirits without a distillery or defied conventional wisdom. To this day, his team sources and blends exceptional barrels from established producers and bottles at cask strength. Learn more at
* Receive $25 off your first order at RackHouse Whiskey Club with code Pursuit. Visit
* Distillery 291 is an award winning, small batch whiskey distillery located in Colorado Springs, Colorado. Learn more at
Show Notes:
* Jim Beam’s Historic Kentucky Home on Airbnb:
* This week’s Above the Char with Fred Minnick talks about the top 5 states for bourbon besides Kentucky.
* What is your title?
* Tell us about your entrepreneurial spirit.
* How did you get into the alcohol business?
* How did you end up in Northern Kentucky?
* Do you have any regrets getting rid of your stores?
* How did you decide to sell Party Source and start a distillery?
* How did you get interested in bourbon?
* When was your first taste of bourbon?
* How did you find the team to get the business off the ground?
* How did you chose the mash bills?
* Tell us about the O.K.I. days.
* Do you still do contract distilling?
* So why did you release the bourbon at 4 years?
* How is such a young product so good?
* How did you get such a great location?
* What are your future plans for the bourbon?
* Tells us about the balboa rye.
* What do you think of the single barrel stickers?
_______________________________________
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Taconic Distillery & Tasting Room
Simply Whisky Interview - Corky and Carson Taylor - Kentucky Peerless Distilling Company, USA
Simply Whisky interview with Corky and Carson Taylor of Kentucky Peerless Distilling Company, Louisville, Kentucky, USA
The Contract Bourbon Business with David Mandell of Bardstown Bourbon - Episode 218
Some people thought it was crazy to build a business doing 100% contract distilling. David Mandell, Former President and CEO of Bardstown Bourbon Company, told us this back on Episode 019. Four years later, we catch up with him to see how the operation has tripled from its original plan. This podcast covers what it takes to be a client of Bardstown Bourbon Company and how they are making 40 different mash bills for them. From the business side, we talk about building a destination for visitors and what it takes to find the right talent pool and keep employee retention. We look into their recently launched bourbon line and what the future has in store for more collaborations.
Show Partners:
* The University of Louisville now has an online Distilled Spirits Business Certificate that focuses on the business side of the spirits industry. Learn more at
* Find out what it's like to taste whiskey straight from the barrel with Barrell Craft Spirits. Learn more at
* The 2019 Kentucky’s Edge Bourbon Conference & Festival pairs all things Kentucky with bourbon. It takes place October 4th & 5th at venues throughout Covington and Newport, Kentucky. Find out more at
* Receive $25 off your first order at RackHouse Whiskey Club with code Pursuit. Visit
* Only one week until Bourbon and Beyond. Learn more and get tickets at
Show Notes:
* Barrell American Vatted Malt:
* NAWR post on 21 states violating the constitution for shipping laws:
* Bardstown Bourbon Company’s new CEO:
* Bardstown Bourbon Company new Visitor Experience:
* This week’s Above the Char with Fred Minnick talks about glassware.
* What's been going on since the last time you were on the podcast?
* What is Bardstown Bourbon Company?
* What kind of brands do you work with?
* What technology have you implemented in the distilling process?
* Talk about building Bottled & Bond Kitchen.
* How did you find the right staff?
* Do you see an end of investing into the business?
* Tell us about your innovation.
* How did you decide to get into this business?
* How many locations did you scout?
* What do you do for employee retention?
* Tell us about your bourbon.
* What's the next phase for the Fusion line?
* What about your vintage whiskey?
* Where do you see the business going in the future?
________________________________________
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Bottle Logic Brewing's Lagerithm | FOODBEAST Approved
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Stillwright's Distillery
For more information please visit:
stillwrights.com
Celebrating National Bourbon Day, Father's Day With Blaum Bros. Distillery
Whether you getting ready to celebrate National Bourbon Day on Friday or looking for a Father's Day gift, Blaum Brothers Distilling Company has options.
Episode 802 - America's Heartland
Saddle up for a California cattle roundup. Haul in the heads at an Arizona lettuce farm. Take our quiz to learn more about crop rotation. Join Nevada sheep ranchers in preventing open range grass fires and sample Kentucky's unique bourbon soy sauce.
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Food News & Chews TV Show Episode 41 - The Kentucky Proud Incredible Food Show
October is a great month in the Bluegrass! October 26, 2013 the region's premiere food event, The Incredible Food Show, sets up shop at the Lexington Center, downtown Lexington. It's a must see and taste event! Check out this Food News & Chews TV episode to get a sneak peak at the cornucopia of offerings!
Chef Jeremy & Sylvia discuss The Kentucky Proud Incredible Food Show with Chefs Brigitte Nguyen, Cooking Channel & Serious Eats, and Allison Davis, Wild Thyme Cooking School owner. Chef Jeremy, Sylvia, Brigitte and Allison are all presenting at the day long event. Chef Jeremy & Sylvia are sharing Chef Tips, Brigitte is the Master of Ceremonies and teaches folks how to repurpose leftovers and Allison is getting the kids involved with fall food fun! The Deen Brothers are the headlining chefs to present twice on Saturday, attend a lecture with Bravo's Top Chef Fan Favorite Louisville Chef Ed Lee and taste your way through this Kentucky Proud emporium brought to you by Ale-8 this year.
In Food News & Chews' cooking segment this episode Chef Jeremy & Sylvia bring Chefs Brigitte & Allison together to bring make a Kentucky Proud dish. Brigitte updates a comfort food favorite - mashed potatoes and innovates a healthy kale recipe while Jeremy braises chicken for this modern Southern dish. This dish is easy to recreate at home. Watch the episode to get a list of ingredients to pick up at The Incredible Food Show.
Tickets are available day of show, retrieve a $3 off coupon online. Also, purchase tickets in advance at incrediblefoodshow.com
Food News & Chews will see you there!
An Afternoon in San Antonio - #SUMMER2019 Episode 4
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We spend an afternoon in San Antonio, Texas. Then Fredericksburg, a brewery and a winery in Hill Country, and delicious barbecue as we make our way towards Austin.
Original music soundtrack and other merch available at
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Travel to Atlanta, Helen Oktoberfest, and the Cottage Winery in Georgia
In this video my wife joins me in Atlanta. We do some sightseeing, attempt to overnight at the Cottage Winery, part of the Harvest Hosts Program, and visit Helen during Oktoberfest. Except for a wonderful time in Atlanta, nothing happened as expected or according to plan
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Jason Patric at the 5th Annual Derby Does Hollywood Prelude Party #UEDPP14
Mingle Media TV and Red Carpet Report host Allyssa Dickert were invited to come out to 5th Annual Los Angeles Unbridled Eve Derby Prelude Party hosted by the York Sisters, Tonya York Dees & Tammy York Day at the London Hotel in Hollywood.
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About the Unbridled Eve Derby Prelude Party
The Unbridled Eve Derby Prelude Party combines all of the best Kentucky Derby and Bluegrass traditions -- fine bourbon, music, fashion, Southern hospitality and all benefiting a great cause -- Blessings in a Backpack. In addition to warm Southern Hospitality, the Derby Prelude Party also features delicious food, a silent auction, musical performances, beverages by Pacific Wine & Spirits, and of course -- fine bourbon, featuring Mint Juleps and a bourbon tasting presented by Hollis Bulleit and her family's Bulleit Bourbon. For more info, please visit their website at unbridledeve.com
Blessings in a Backpack is a unique program designed to feed elementary school children whose families qualify for the federal Free and Reduced Price Meal program, and have little to no food on the weekends. Better test scores, improved reading skills, positive behavior; improved health and increased attendance have all been attributed to the success of this program. $80 feeds a child in the program for an entire school year. Blessings in a Backpack is a 501 C (3) non-profit organization currently feeding over 63,000 children in 583 schools and in 45 U.S. states and three countries.
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Fayetteville City Council Meeting- November 25, 2019
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