EmbellishPod

I know almost zero things about Scotch. I've been a member of SMWS for over a year and that level of knowledge has grown tremendously. What they do with "demystifying" scotch is pretty amazing and those folks have agreed to join me for a chat tonight.

https://www.instagram.com/smwsamerica/

@smwsamerica

https://smwsa.com/

Writing a book is incredibly difficult. Writing a book on whisky while keeping an intact liver is probably even harder. Tonight's guest Shelley Sackier not only challenged the traditional boys club of whisky, but also the even more limited subset of whisk(e)y authors by publishing "Make it a Double". We'll talk about writing, whisky and whatever else comes up.

@shelleysackier

https://shelleysackier.com/

https://www.facebook.com/ShelleySackierBooks/

https://www.simonandschuster.com/books/Make-it-a-Double/Shelley-Sackier/9781639361793

@pegasusbooks

9:30 PM CST LIVESTREAM - Last week I had the chance to attend the TIMBP Weekend in Lexington and ended up at Michter's doing a tour with David from Whiskey in my Wedding Ring podcast. I picked up some Fort Nelson Select rye and thought it would be a good chance to compare it against the Micther's Single Barrel Rye I already have. And since we are doing a this or that I tossed in a comparison of Jack Daniels 10 year to Coy Hill. That seems a little unfair but this particular Coy Hill was aged 9 years in the same location as the 10 year JD offering. For it to be a fair comparison I attempted to proof down the Coy Hill to the same as the 10 year to see if they are even remotely similar as well as if the 1 year difference matters.

Foundational blocks like Rye, Corn, Wheat and Barley grain are often discussed as the beginning of whiskey, but if you've followed this podcast for more than 10 minutes you know those crops begin as ideas, then get nurtured before they can ever be mashed, fermented and distilled. Considering we are in the middle of the corn planting season for the majority of the United States lets have a quick refresher of the crops we covet, their impact on history, any initiatives that I could find and whatever else comes up along the way. I'll also be opening some bottles that I've picked up over the last few weeks and probably talking about them too.

Today we get the opportunity to talk to David Coors about the Coors Whiskey Company and its freshman offering into the whiskey marketplace. There isn't a shortage of new entries from a craft perspective into the bourbon marketplace or even the American Single Malt segment. It seems very few are trying to tackle the Blended American Whiskey market, but Coor's Whiskey has set its eyes directly on this.



https://www.fivetrail.com/
https://www.instagram.com/fivetrail/
https://www.instagram.com/dcoors/

Subscription services aren't anything new, but the folks over at Blind Barrels are working on a new subscription based service that's an amazing deal regardless of what your whiskey connoisseur status is. We'll talk through their offerings, the ethos of the company and anything else that happens to come up.
instagram.com/blindbarrels/
https://blindbarrels.com/

There are more than a few non-distilling producer brands popping up all over the whiskey marketplace. I challenge you to find many brands that have created as much buzz as Blue Run in the last year and a half. Mike was gracious enough to sit down with me and talk about Blue Run, their ethos, their future, their past and a host of other things. This conversation was shorter than either of us wanted it to be so I guess we'll just have to do part 2 in the near future.

https://www.bluerunspirits.com/
@bluerunspirits
@ellasdadmike

Last week I had the chance to talk with Doug Burke and Ari Sussman from Mammoth Distilling. We talked about the history of rye as a crop here in the United States, the history of the spirit pre-prohibition, farming, and passion. What I really love about these types of episodes is the opportunity to talk to people who are legitimately passionate about the work they are doing. What’s coming next? I’d imagine we’ll be talking to Ari and Doug again very soon.

https://www.instagram.com/arisussman/
https://www.instagram.com/mammoth_distilling
https://mammothdistilling.com/

Cannabis has a rich history in the state of Kentucky. It’s victim to prohibition currently but we can explore some history, brands and other forts to create a path of inclusion for both the prohibited version as well as the hemp strains currently grown in the Commonwealth.

Enjoy todays episode

I'm a big fan of what Bardstown Bourbon Company is doing both with their own distillate and with other peoples distillate. One of those efforts is finishing bourbon in different casks. This episode will focus on the finishes that I'm aware of that are related to grapes. Wine, Cognac and Armagnac. Call me a fanboy if you will but these are some tasty bottles. We'll stream at the regular time provided a tornado doesn't blow my house away tonight.