Off Topic Whiskey

WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com. or Hrdspirits.com.And don't for get our sponsorsFor the last time this year Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanour StoryRooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley’s abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide.HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLERHood River Distillers, celebrating its 90th anniversary as the Pacific Northwest’s largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller.Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy’s Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University  earning her bachelor’s degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest  (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn’t. She started work there the week after graduation.“Caitlin’s vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It’s only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.”“It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I’m proud to lead this next generation of distillers.”

Are you scared yet, well you will be. This is the spooky episode of TWSP and we found some new stories and legends. So sit back and relax, on second thought turn the lights on and grab a bottle. And enjoy after you visit our sponsors. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Allow me to regale you instead with the story of the Glenrothes distillery in Scotland. The story actually starts many miles to the south of the town of Rothes, where the distillery is situated, and some years before its construction, by the Firth of Tay at Dundee. An ambitious construction project to build a rail bridge over a nearly 3 mile-long stretch of the fifth began in 1871. Due to challenges and necessary redesigns, there were significant delays, and the construction was only completed in early 1878, after which the first engine successfully crossed the bridge. Queen Victoria herself used the bridge in June of 1879. In the same year in which the bridge was completed, the construction of Glenrothes began, and it was not very long until it was ready for production. On the evening of Sunday, 28 December 1879, the first distillation run occurred. On that very same evening, one of the greatest structural disasters in all of the British Isles occurred when a violent storm blew at the precise angles and strength to cause a collapse, just as a train carrying roughly 70 passengers was passing over it. There were no survivors. Just as the first spirit flowing out of the stills at Glenrothes was being collected, so too did the spirits of those ill-fated travellers depart from this world. Though initially prosperous, the future of Glenrothes would be very turbulent indeed. A fire which raged throughout the distillery 18 years later caused major damage and losses, threatening closure, but they managed to scrape through. Just six years later, in 1903, there was a massive explosion that caused serious damage. In 1922, the second great fire to ravage the distillery burnt down warehouse number 1 and destroyed over 200 000 gallons of maturing whisky. That was not the end of Glenrothes' trial by fire, though, as another significant one occurred in 1962 and prompted the owners to rebuild the damaged structure and also expand the distillery to increase production. The distillery, by the way, is situated right next to a graveyard. One can't help but think of the staff who worked late shifts throughout the years and caught a glimpse of the tombstones illuminated by the cold glow of a winter moon and reminisced about that tragic day, which some thought to be the cause of all the distillery's woes. But like an undying spectre, the spirit of Glenrothes has always endured, and they have made and continue to make some good Speyside whisky, though they are quite often overlooked or maybe just regarded as best forgotten, lest some unfortunate series of events be summoned. Better to just let some things lie undisturbed. Haunted Distilleries: Spirits of a Different Kind October 31, 2023 –––––– Julia Higgins Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghosts—more than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that they’re almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, we’ve rounded up a handful of distilleries around the world where spirits—the liquid and the otherworldly kind—are both part of the story.

It's finally here. The episode we've been waiting for I finally got Zac Smith on the podcast. And he's accompanied by Mark the head distiller of dueling grounds. This was an excellent episode. I can't wait for y'all to see it and enjoy it.I love that they are doing whiskey their own way and it shows spoiler alert it's pretty good stuff.Make sure you check out our sponsors. And the link to get you a bottle is still active so go tohttps://bit.ly/od-whiskey-shaman. use code whiskeyshaman25 at check outTexaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==bourbon starts hereWe are a small craft Bourbon Distillery located in Franklin,KY. We are the proud makers of Linkumpinch Bourbon and other craft spirits. Come by for cocktails, whiskey pours, pizza, tours & tastings and to shop our gift shop & bottle shop. The distillery is easily accessible from Exit 6 and Exit 2 on I-65.Our hours are Monday - Saturday 10am - 6pm and Sunday 2pm - 6pm. Check our facebook or call for holiday hours and closings.​​Get a look at the production process and custom build your flight of mini cocktails and spirits.  Tours start at the top of the hour, starting at 11am, Monday - Saturday. The last tour is at 4pm.pizza kitchenWe serve food 7 days a week! Monday - Saturday 11am-6pm and Sunday from 2pm-6pm. Choose a specialty pizza, cheese bread or create your own pizza! Check out our MENU.​weekday happy hourStop by for our Weekday Happy Hours Monday - Friday. From 3pm-6pm, get $3 off Cocktails and $1off of Wine & Beer. Enjoy Pizza, Flatbread, Soft Pretzels and Bar Snacks.​sip & savor sundayJoin us every weekly from 2pm-6pm for 'Sip & Savor Sunday'. Our mixologist curates a new unique seasonal cocktail menu each week. Enjoy our usual food offerings, along with specialty pizzas and salads.Linkumpinch BourbonThe uniquely handcrafted batches of Dueling Grounds Distillery’s Linkumpinch bourbon are double-pot distilled on site in Simpson County, KY, aged four years in charred oak barrels, featuring corn and wheat from the local area.​We are a small team making all of our Bourbon from scratch with local ingredients. We make it, barrel it and bottle it all right here in Simpson County"  -distillery Owner/Founder, Marc DottoreTours andTastingsTake a 30-40 minute tour led by the people actually making the distillery’s signature brand, Linkumpinch Bourbon! You will learn about the ingredients and process that make Linkumpinch Bourbon so unique. After the tour, you will head to the Tasting Room to learn about the history of Dueling Grounds and enjoy a tasting of each of our current products. All distillery tours begin in the gift shop. HOURSMonday--Saturday 10am-6pmSunday 2pm-6pm​ADDRESS208 Harding Rd, Franklin, KY 42134​PHONE270-776-9046​EMAILduelinggroundsdistillery@gmail.com

Happy New Year, and welcome back. Today we have Greg with Larrikin. This was such a great episode and a great chat, conversation flowed well and was very interesting. Hope you enjoy it, but first a word from our sponsors. Hinterhausdistilling.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Live the larrikin Way. Larrikin (n.) Australian slang. A person who disregards convention; a maverick. Larrikinism was a reaction to rules imposed by British officials on the young country of Australia. Our whiskey reflects this bold spirit of good-natured irreverence, and relies on character, not ceremony. You may not know Larrikin the word- but you do know these Larrikins;Annie Oakley, Crocodile Dundee, Johnny Cash, Dolly Parton, Pete Mitchell and Steve Erwin. We’re greg & katie. From Lawrenceburg to Larrikin—our name might’ve evolved, but our mission’s still as solid as a rock. Larrikin Bourbon Co. is the true-blue embodiment of the American Dream: a craft distillery built from scratch with a fair dinkum, no-nonsense approach to making bloody good bourbon. Our founder, LCDR Greg Keeley, USN (ret), has had a wild ride. Greg’s journey kicked off in a vineyard Down Under, to national security professional, and eventually landed in the extraordinary world of distilling. As a Service-Disabled Navy Combat Veteran, Greg has the unique honor of commissioned service in both the United States Navy and the Royal Australian Navy, with combat roles in Iraq, Afghanistan, and the Pacific. Raised in Oz, he also served with the Australian Federal Police. At Larrikin, we don’t muck around. We’re not here to spin yarns about bourbon dating back to the Pilgrims. Our focus is dead simple: what kind of bourbon do we want in our glass? That’s what gets us out of bed. Our goal? To craft extraordinary, novel whiskies that we’re stoked to pour and even prouder to share. We bring a bit of Aussie cheek to American whiskey, blending tradition with a whole lot of passion. So here’s to great bourbon, good mates, and chasing something truly special. Cheers, cobber! We are LARRIKIN. BLOODY GOOD BOURBON…and the experts agree. Private Barrel Program Our Private Barrel Program is the bee’s knees. Handpicked casks that are as rare as hen’s teeth. Each barrel is a one-of-a-kind gem—unrepeatable and extraordinary. Simply put, some barrels are just outstanding—first among equals. Choose your barrel in person at the distillery, or remotely, with a curated experience from the comfort of your home, office, or club. Thanks to the new-fangled inter-web, you can taste, evaluate, and select your cask with real-time guidance from our distiller - and find your perfect single barrel select. Let’s clear the air: we don’t blend our Private Cask selections. We bottle bourbon or rye straight from one single barrel - that you choose. No mucking about. Once it’s bottled, there is no more. Your hand-picked bourbon is one-of-a-kind and impossible to replicate. Your Larrikin Bourbon Select bottles feature the barrel’s special details like your logo or message along with age, proof, and mash bill. Whether you’re a retailer, distributor, bourbon club, individual with a great taste in bourbon or charity group, your bottles are uniquely yours. Depending on the cask’s age, you’ll get between 140 and 240, 750ml bottles. Rule of thumb, the older the cask, the fewer bottles. No wait, no drama, just bloody good bourbon.  

This is the blind challenge I did with Nora from Lost Lantern. It was a awesome time, check it out. Babmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/The_ WhiskeyShaman Whiskey blinds are a way to taste whiskey without knowing what it is, which helps remove biases and develop your palate. Blind tasting can help you learn to taste the whiskey more objectively, and to rely on your senses to identify its characteristics.  Here are some tips for setting up a blind whiskey tasting: Arrange bottles randomly: Cover the bottles with numbered sleeves or bags to hide their identities. Prepare tasting glasses: Provide a tasting glass for each participant. Have water and palate cleansers: Provide water and palate cleansers for participants. Bring a notepad and pen: Have a notepad and pen available for taking notes.  You can also buy blind tasting kits, which can include whiskies, instructions, and tasting sheets. Some examples include:  Whiskies of the World: A package that includes four different whiskies, instructions, a tasting sheet, and hints to help you guess which whiskey is which  Blind Barrels: A subscription service that provides four 50 ml samples of American whiskey each quarter, along with a tasting led by a spirits guide  Great Whiskey Challenge: A premium blind taste testing kit that you can use with family and friends 

We are back again for round 3. This time we dive into some bourbon stories and lore. We get into Pappygate and a lot of stuff, hope you enjoy. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Whether we’re choosing thousands of barrels to make a batch of our most popular bourbon or picking just a few for a limited release, it takes a lot of veteran employees and a bit of technology to find exactly what we want. Currently, we have over 1.2 million barrels of whiskey aging in 54 rickhouses at six sites throughout Central Kentucky. If you’re thinking that’s a lot of whiskey to monitor, you’re right. But by using computers to track those barrels’ locations, our experienced crews can quickly target the exact ricks where the best whiskeys lie waiting. Technology helps, of course, but when it comes to taste, humans make the decisions at Heaven Hill. “When we do a bottling run for Evan Williams black label, we’re typically going to dump a few thousand barrels,” says Heaven Hill Distillery Master Distiller Denny Potter. Using proprietary barrel inventory control software (known to us as “BIC”), Denny starts the search for 5- to 6-year-old barrels of our bourbon rye mashbill. And while he could select that number of barrels from within any of our 20,000-plus barrel rickhouses, he never pulls the entire lot from just one. “We spread what we choose out across multiple warehouses, because you get so much variation in flavor from different warehouses and even warehouse sites,” he says. “For Evan Williams black, we like to take a cross-section of those barrels from three to four sites because we’re mingling the whiskey in those barrels to create a consistent flavor profile. “If we pulled all of the barrels out of our Deatsville location at one time, and pulled just from a Bardstown warehouse the next, every batch of that whiskey would taste different.” BIC is also used to identify each barrel’s specific location in every rickhouse. If located on the highest floors, where Kentucky summers heat the air to 115 degrees, water evaporates from the whiskey and boosts its alcohol content well above its initial 125 proof at barreling. By contrast, barrels resting on lower levels can see proof decrease. There, in the damp coolness of the rickhouse, water stays behind while some of the alcohol evaporates. Barrels in the middle levels, as you might expect, yield a balance of water, alcohol and flavors from the wood. Recently, Denny let a small group of guests taste these weather-influenced changes for themselves by sampling barrels from multiple rickhouses and locations. One bourbon came from the first floor, another from a middle floor, and another six stories up near the ceiling. “The one from the sixth floor was 150 proof, while the whiskey from the bottom floor was 99-a 51 proof difference!” Denny says. “That 99 proof was a 16-year-old wheated bourbon, and I’m telling you, it was one of the best whiskies I’ve ever had. The 150 proof was really good, but really hot.” Barrels chosen for our small batch whiskeys are more tightly scrutinized-first by experienced individuals looking through BIC, then by our onsite crews. An Elijah Craig or Larceny hunt will cull out 200 barrels or less to be dumped and mingled. For Henry McKenna 10-Year-Old Bottled-In-Bond, about 30 barrels are identified and segregated as single barrels, without batching, from rickhouse to bottle. With batches ranging from two to 200 barrels, the need to have their actual flavor sampled by tasting panels increases. “It’s tougher to blend less whiskey to achieve the final flavor you want when the dump is that small,” Denny says. “Say it’s part of our Parker’s Heritage Collection, a 24-year Bottled-in-Bond, the number of barrels we choose for that is a really small amount, and every barrel is sampled.” Heavenhilldistillery.com

Welcome back guys this was a lot of fun. Today we have Raleigh Hughes the sales lead for Bendt. We talked backstory, we talked process, we talked submarine stills. Use the coupon code GETBENDT24 to get a discount ot there website Bendtdistillingco.com  And now a word from our sponsors Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== A native Texan, Raleigh loves golfing, Dallas sports, and sipping cocktails under the big Texas sky. He learned to golf from his grandfather, and actually spent some time playing professionally. He enjoys hanging out on local patios with his pup, Maggie, and spending time with his family. Raleigh joined #teambendt in March 2020. How does Raleigh #getbendt? BENDT + Lemonade 2011 Before the distillery was born, the DeHarts were homebrewing up a storm in their Dallas home, and Quentin Witherspoon was making rum on the side. A chance visit to Dallas by a mutual US Marine Corps friend of Ryan & Quentin brought the original partners together, and after a night of drinking whiskey and plotting an exciting venture into craft distilling,a plan was formed. 2012 A warehouse was leased, permits were applied for, and a still was being built by hand. And Witherspoon Distillery had become a party of four - Quentin Witherspoon, Ryan DeHart, Natasha DeHart and Laurent Spamer formed the founding management, production, sales and marketing teams. By late summer 2012, Witherspoon Distillery was approved as a fully legal and operational craft distillery. The learning process had begun, a small distributor was on board, and Quentin’s River Rum was making its way into the market. Before long, the crew discovered what would become a never-ending issue - growth in the distilling industry comes with a need for space. And whatever space you think you need, you’ll need significantly more by next year. 2013 Distillery intern Christy Cockrell became the first of several additions to the WD team in the summer of 2013. Little did we know at the time that her project, a grain-to-glass malt whiskey that was later branded as “Cross Timbers”, would eventually alter the direction of the distillery from rum to whiskey. On September 1, 2013, Texas law changed to allow distillers to pour samples, and on a limited basis, sell cocktails and bottles directly to consumers. That week was spent constructing a bar from fencing remnants, creating a limited cocktail menu, and inviting friends and family for the first ever Witherspoon Distillery tour. On Saturday, September 7th, the first distillery tour took place, the Maple Old Fashioned and Hemingway cocktails were served, and the first official guests visited.

Got a good one for yall today. We got Davin Topel from Real Spirits, and we have a great conversation about life, whiskey, real estate. Hope you enjoy Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman From Grain to Glass:The Real Spirits Way Real Spirits emerged from deep roots of craft brewing in the Texas Hill Country. After 21 years of building a solid foundation of beer, we launched the Real Spirits Distilling program in 2017. Our owner, Brad Farbstein, is as passionate about unique handmade spirits as he has always been about craft beer. In October 2014 he filed for a distillery permit and began tinkering away to create what would become Real Spirits. In April 2017, after years of experimentation and fine-tuning, we launched Real Spirits to the public out of our tap room with Texas Hill Country Signature Whiskey, Grain to Glass Gin, and the highly limited first batch of Single Barrel Whiskey. See Our Spirits It starts with beer All Real Spirits starts with – of course – a foundation of Real Ale beer. Currently, Real Ale’s Devil’s Backbone Belgian-style Tripel and the award-winning Real Heavy Scotch Ale are used to make our signature and single barrel whiskey, and White, a Belgian-style wheat ale, is the base beer for our gin. This means we make all Real Spirits liquors grain-to-glass. They are brewed, fermented, aged, bottled, and served on-site at the brewery and distillery in Blanco. Distilling the good stuff Real Spirit’s whiskey process begins as any other day at the brewery. Our brewers brew beer for distilling the way they normally would. The only difference is that they forgo the addition of hops during the brewing stage. This is then fermented to about an 8% ABV beer. Our distiller fills the 1100 liter hand-hammered copper pot still with the beer and brings it to the boiling point of ethanol (around 170F degrees). The steam that is generated is then pushed through the lyne arm into the condenser where it is introduced to a cold environment, turning the steam back into a liquid. This liquid is cut into three portions, heads, hearts and tails (beginning, middle, and end of the distillation). Only the hearts are collected and barreled for a determined period of time. As the whiskey ages, we taste each barrel and determine when the spirit has matured.  Finally, the spirit is harvested from each barrel and mingled together for bottling. Whiskey Sour A whiskey sour is yours for the making year-round. It’s refreshing enough to keep up with a spritz during the warm summer months, but appropriate during the colder seasons of the year as well.   Ingredients 2 oz. Real Spirits Texas Hill Country Whiskey Juice from 1 lemon 1 1/2 tsp agave nectar Cherry Lemon wedge cocktail glass ice Directions Pour Signature whiskey into a shaker of ice. Add lemon juice and agave necatar Shake lightly Strain into a cocktail glass full of ice. Garnish with a cherry and lemon wedge Enjoy! Ginger’d Ass Finish with the ginger beer of your choice. We like Maine Root Ginger Brew. Ingredients 2 oz. Real Spirits Texas Hill Country Whiskey 1 sprig of rosemary 1 lime wedge ginger beer cocktail glass ice Directions Pour Signature whiskey into a shaker of ice. Add rosemary and lime wedge Shake well. Strain into a cocktail glass full of ice. Top with ginger beer. Enjoy.

To Finish up or Ode to Ireland. Today we have Brand Ambassador and Whiskey Educator Andrew Healy, and lets just say he know's his way around a dram. We talked everything from the resurgence of Irish whisky, to the flexing market shifts. This is the conversation that I love to go deep into. And I hope you do as well. Enjoy.Two Stacks & Killowen US Advocate & Educator - Andrew HealyTwo Stacks Website - https://twostackswhiskey.com/Two Stacks on Instagram - https://www.instagram.com/twostackswhiskey/Killowen Website - https://www.killowendistillery.com/Killowen on Instagram - https://www.instagram.com/killowendistilleryPangur Poitín on Instagram - https://www.instagram.com/pangur_irish_poitinTwo Stacks & Killowen US Sales site where people can buy both Two Stacks & Killowen for shipping to 48 states - https://www.twostackswhiskeyus.com/shop/Two Stacks & Killowen US Availability - https://irishwhiskeylad.com/blog/two-stacks-killowen-availability-in-the-usa/Two Stacks Irish Cream & Killowen Pangur Poitín Recipe Inspiration - https://irishwhiskeylad.com/two-stacks-irish-cream-killowen-pangur-poitn-recipesFoley Family Wines & Spirits (US Importer) - https://ffws.com/spirits/Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyTWO STACKS IS PART OF A NEW AND ADVENTUROUS CHAPTER IN IRISH WHISKEY, AND WE WANT YOU TO HELP US TELL ITS TALE!IRELAND ONCE HAD A RICH HISTORY OF CASK BONDING. A KEY LIFEBLOOD TO THE INDUSTRY, WHERE MANY TOWNS AND CITIES ACROSS THE COUNTRY HAD FAMILY RAN BUSINESSES, BIG AND SMALL OPERATING AS BONDERS, GROCERS AND MERCHANTS. PURCHASING DIRECTLY FROM ESTABLISHED DISTILLERIES, THE CASKS WERE LEFT TO MATURE BEFORE ITS SUBSEQUENT BOTTLING UNDER THE RESPECTIVE OWNER’S OWN LABEL.WITH THE DEMISE OF THE IRISH WHISKEY INDUSTRY IN THE EARLY 20TH CENTURY, ONLY A HANDFUL OF THESE GREAT BRANDS HAVE SURVIVED TO THIS DAY, AND WITH IT, THE LIGHT THAT SHINES ON THIS TRADITION WAS NEARLY EXTINGUISHED FOR GOOD.HOW IT STARTEDFounded in 2020 by Shane McCarthy, Liam Brogan & Donal McLynn with fresh knowledge and experience in the globalised world of spirits.Two Stacks was inspired by the traditions of old and contemporary brands of new. Opening one of Ireland’s only independent bonding & blending facilities in 2022, with the ambition to combine these worlds together.Our unique approach to working with some of Irelands leading distilleries; selecting the finest spirit distilled across the Island allows us to create incredible expressions of whiskey never crafted nor tasted before. We continue to build our reputation on top of three key fundamentals and to help shape the future in Irish whiskeyTRANSPARENCY | CREATIVITY | INNOVATIONTwo Stacks is part of a new and adventurous chapter in Irish whiskey, and we want you to help us tell its tale!— SLÁINTEPROUDLY BROUGHT TO YOU BY THE TEAM AT IRELAND CRAFT BEVERAGESHaving spent the last 10+ years playing the roles of importer and distributor for some of the most well known Irish drinks around the world we decided the time was right to launch our own brand of Irish whiskey with the goal of selling something that we’ve had a hand in producing.About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Founded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.

Sometimes you just need to chill. Sometimes you need chili. Thats what this Episode is all about. We go deep into the whole in's and out's of how to make chili and Going to Andalusia Whiskey co. Hope you enjoy. Be BlessedAndalusiawhiskey.comPatreon.con/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Chili and whiskey make a great pair because they share bold, complex flavors that can either complement or balance each other through chemistry and taste profiles.Scientific & Sensory ReasonsCapsaicin Solubility: Capsaicin, the compound that makes chili peppers hot, is soluble in alcohol. A sip of whiskey can "pick up" the capsaicin, providing temporary relief before redistributing the heat, which can lead to an "explosion of flavor" as it releases aromatic oils from the spices.Flavor Amplification: Higher alcohol content (ABV) acts as a flavor carrier, intensifying the perception of heat and making the spicy sensation last longer on the palate.The "Burn" Synergy: Both chili and whiskey provide a "warming" sensation. The heat from the peppers and the "burn" from the alcohol can create a combined sensory experience that many find satisfying.Pairing StrategiesBourbon for Balance: The natural sweetness, caramel, and vanilla notes in bourbon help temper the heat of a spicy chili, acting as a counterweight to the spice.Rye for Intensity: Rye whiskey often has its own peppery, spicy profile, which can be used to "double down" on the heat of a very spicy chili.Scotch for Smokiness: Peated Scotches have a smoky, earthy character that pairs well with the charred flavors of roasted peppers or smoked meats often found in chili.Irish Whiskey for Smoothness: The smoothness of Irish whiskey makes it an excellent partner for milder, bean-forward, or even creamy white chilies.Cooking BenefitsMany people also add whiskey directly to their chili recipes.Deglazing: Using whiskey to deglaze the pan releases caramelized sugars from the meat and vegetables, adding depth and preventing burnt flavors.Finishing Touch: Adding a splash of whiskey near the end of cooking provides a "spark and a lift," maintaining the spirit's character and adding unique depth to the stew.Here is a robust recipe for Bourbon Beef Chili that uses whiskey to deglaze the pan and add deep, complex flavor.Bourbon Beef ChiliPrep time: 15 mins | Cook time: ~1.5 to 2 hoursServings: 6–8IngredientsMeat: 1.5 lbs ground beef (80/20) and 1/2 lb ground pork or Italian sausage.Aromatics: 1 large onion (diced), 4 cloves garlic (minced), 1 bell pepper, and 1–2 jalapeños (seeded and diced).Liquid: 1/2 cup Bourbon (e.g., Buffalo Trace or Maker's Mark), 1 cup beef broth, and 12 oz dark beer (optional).Base: 28 oz crushed tomatoes, 2 tbsp tomato paste, and 2 cans (15 oz) kidney or pinto beans (rinsed).Spices: 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1–2 tbsp brown sugar.The "Secret" Boosters: 1 tbsp unsweetened cocoa powder and 1 tsp Worcestershire sauce..

Holy Moly we are back at it again. This time I am honored to have Sammy Head Blender at Found North. Lets just say the show was so good we had to do it again. We chat about it all but mainly there new release Peregrine Batch 3. Coming in with a 20 year age statement. and finished in cognac armagnac and new oak. 119.8 proof. Lets just say its bonkers. Enjoy.Http://www.foundnorthwhisky.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyFound North WhiskyAt Found North, we make blended Canadian whisky for whisky enthusiasts. We work with Canadian distilleries to source well-aged, well-made distillates, which we further mature and blend in the U.S. We are extremely meticulous in our wood selection and aging process, our blending process and all of the important details that impact the quality of the whisky. Every Found North release is cask strength with no additives or chill filtration.Each year, we release 1-2 Batches and 1-2 High Altitude Collection whiskies. We also release 1-2 whiskies exclusively for our mailing list. At present, all of our releases sell out immediately, so we use a lottery system. Like our whisky-making process, we try to be as thoughtful as possible about how we get our whisky to our supporters. If you participate consistently, you will get bottles of Found North.We love what we do. We’re thankful to all of you for appreciating the way we make whisky so that we can keep exploring the boundaries of what Canadian whisky can be.

We are back again, this series has been doing well so we keep on truckin. This episode is a little different. I have already done a full episode on rye whiskey. So we go into different topics and types of rye grain. Super nerdy but alot of fun. Hope you enjoy. And a special shoutout to Zach Smith. For the Slide show.https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Badmotivatorbarrels.com/shop/?aff=3Rye is highly valued in whiskey production because it provides a bold, assertive flavor profile that contrasts with the sweetness of corn-based spirits like bourbon.Here is why it is considered a "good" grain for whiskey:1. Distinctive Flavor ProfileRye is best known for its "spicy" kick.Spice & Heat: It commonly imparts notes of black pepper, clove, cinnamon, and nutmeg.Complexity: Beyond spice, it often adds herbal (dill, mint), floral, and fruity (apple, citrus) undertones that provide a drier, more nuanced finish than other grains.2. Structural Role in CocktailsRye's intensity makes it a favorite for mixology.Balance: Its bold, spicy character "cuts through" sugar and vermouth in classic cocktails like the Manhattan, Old Fashioned, and Sazerac, preventing them from becoming cloyingly sweet.Longevity: Because its flavor is so robust, it maintains its presence even when diluted or mixed. 3. Agricultural ResilienceHistorically, rye became a staple for American whiskey because it is an exceptionally hardy crop.Climate: It thrives in cooler, northern climates and can survive harsh winters that might kill other grains.Soil: It grows well in poor soil conditions where wheat or corn might struggle, making it a reliable source for early distillers in places like Pennsylvania and Maryland.4. Technical Characteristics in DistillingEnzymatic Activity: Rye has high enzyme activity, which helps convert starches into fermentable sugars during the mashing process.Ferulic Acid: Rye contains ferulic acid, which specific yeast strains convert into 4-vinyl guaiacol—the compound responsible for the signature clove-like and spicy notes.5. Historical SignificanceRye was the first distilled American whiskey, predating bourbon by decades. It was the "daily drink" of early America, and its recent resurgence is largely driven by a renewed interest in these historical roots and artisanal craft distilling.Rye is a "nerdy" grain because its physical and chemical properties make it notoriously difficult to distill, yet those same challenges produce its unique sensory profile.1. The Chemistry of "Spice" (Ferulic Acid)Rye's signature "kick" isn't actually heat; it’s chemistry.Precursor: Rye is dense in ferulic acid, a phenolic compound bound in the grain's cell walls.Transformation: During mashing and fermentation, enzymes and heat release this acid, which then undergoes decarboxylation to become 4-vinyl guaiacol (4-VG).Sensory Result: 4-VG is the specific volatile phenol responsible for the distinct clove, black pepper, and medicinal notes that define rye. These compounds trigger trigeminal nerve responses (physical sensations like tingling or dryness) rather than just standard taste buds. 2. The "Sticky" Problem (Beta-Glucans)Distillers often describe rye as a "nightmare" to work with due to its structural biology.The Mucilage: Rye contains high levels of beta-glucans and pentosans (hemicellulose). When mixed with hot water, these create a thick, gummy "porridge" or mucilage.Operational Risk: This "goo" can become so viscous it clogs pumps, sticks to heating coils, and causes excessive foaming in the fermenter.The Fix: Modern distillers often add exogenous beta-glucanase enzymes or perform a specific "beta-glucan rest" at 104°F–113°F to break these chains before they seize the equipment.

When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen’s unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish’. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen’s own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum’s tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.

By multiple listener request. We are deep diving cooking meat on a open fire. Sounds simple right, wrong. Now this is my thoughts from what I have learned over the years. So if it doesn't jive with you, its ok. Lets just get into it. Enjoy.Badmotivatorbarrels.com/shop/?aff=3Patreon.com/offtopicwhiskeyhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Central Texas style BBQ is defined by a "meat market" philosophy that emphasizes the natural flavor of the beef, simple seasonings, and slow-smoking over indirect heat. To make the best version at home, focus on these essential pillars:1. The Meat: Focus on BeefThe Brisket: The "King of Texas BBQ" is a whole "packer" brisket, which includes both the lean flat and the fatty point.Beef Ribs: Often called "dino bones," these are massive plate ribs cooked similarly to brisket until they reach a rich, buttery texture.2. The Seasoning: The "Dalmatian" RubCentral Texas purists stick to a minimalist approach:The Mix: Use equal parts coarse kosher salt and 16-mesh coarse black pepper.Binder: Use a very thin layer of yellow mustard or hot sauce to help the rub stick; it won't affect the final flavor.Application: Apply liberally on all sides to create a thick "bark" during the smoke.3. The Smoke: Post Oak is EssentialWood: Post Oak is the gold standard because it provides a mellow, clean smoke flavor that doesn't overpower the beef.Method: Use an offset smoker for indirect heat. Maintain a steady temperature between 225°F and 275°F.Duration: A full brisket typically takes 12 to 18 hours.4. Key TechniquesThe Stall & Wrap: When the meat hits an internal temperature of ~165°F, it may "stall" (stop rising in temp). Wrap it tightly in peach butcher paper to preserve the bark while retaining moisture.The Finish: Cook until the internal temperature reaches 200°F–205°F and a probe slides into the meat with almost zero resistance (like room-temperature butter).The Rest: This is critical. Let the meat rest in a cooler or warm oven (still wrapped) for at least 2 to 4 hours before slicing to allow juices to redistribute.Brisket became the king of Texas BBQ through a combination of cultural history, economic necessity, and its unique biology.1. Cultural RootsThe tradition was heavily influenced by German and Czech immigrants who settled in Central Texas in the 19th century. These settlers opened meat markets and used "Old World" smoking techniques to preserve leftover, unsold meat. Simultaneously, Ashkenazi Jewish immigrants brought their own tradition of slow-cooking brisket, a cut that was both affordable and permitted under strict dietary laws.2. Economic NecessityFor much of Texas history, brisket was considered a "throwaway" or "inferior" cut. While premium cuts like ribeye and sirloin were shipped off to major cities like Chicago, the tough, fatty brisket remained local and inexpensive. Pitmasters discovered that "low and slow" smoking could transform this cheap meat into a high-value delicacy, maximizing their profits.3. Biological CompositionBrisket is uniquely suited for long-duration smoking due to its structure:Connective Tissue: It is a hardworking chest muscle packed with collagen. During the 12–18 hour smoking process, this collagen breaks down into silky gelatin, which provides the signature "melt-in-your-mouth" texture.Self-Basting Fat: The "point" of the brisket is highly marbled with fat, which melts during the cook, essentially basting the meat from the inside and keeping it moist despite the long exposure to heat.Smoke Absorption: The dense muscle fibers and fat cap are ideal for absorbing wood smoke and forming a deep, flavorful bark (the dark outer crust).

There are a few places that I just keep going back to. Today we are chatting with Alastair over at Boulder Spirits. We chatted about everything from the early years to why malt has such complexity. Such a good conversation, hope you enjoy.Boulderspirits.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==THE MISSIONBarley, yeast, water, oak, and the pursuit of happiness. These make up the foundation of what we here at Boulder Spirits stand on. We’re a small Colorado whiskey company with big dreams, bigger goals, and the biggest pot still in the state. We’re here to make our best versions of American Single Malt Whiskeys, Bourbons, and Gins that our team can. We hope you can find us in your future, whether by visiting the distillery for a tour and tasting, or seeing our products at your favorite spirits retailers and finer whiskey serving establishments.THE MOVEMENTUnbeknownst to Alastair during his pursuit of whiskey, an entire movement was abrew. Since the day we filled our first freshly charred, virgin American Oak barrel with malt whiskey to the day that we filled our first bottle, the American Single Malt Whiskey category was born. Around the country, as well as the world, the taste for American Whiskey has grown. The thirst for Bourbon stays strong, but this country is great at many things, and innovation is absolutely one of our greatest. This innovative mindset shared by distillers in every corner of this country has created an entirely new set of flavors to explore; these flavors all begin with one common source: 100% malted barley. Currently, there are over 130 distilleries that have ventured into the American Single Malt Whiskey realm, each with as different of an approach to creating whiskey from each other as the next. Single malt whisky is made in many, many countries around the world, but only the United States utilizes the virgin American Oak as a standard. We believe that is the truest defining characteristic of American whiskey.We take traditions from Al’s homeland, along with American ingenuity to find a balance that creates award winning whiskeys: distillers malted barley, a Scottish pot still, #3 char American White Oak barrels, aged in an arid, high elevation climate, and cut with the celebrated Eldorado Springs water. This is our American Single Malt.American Single Malt WhiskeyA forthright representation of a traditional pot distilled malt whiskeycombined with American aging techniques. Using 100% imported malted barley andlong fermentation and distillation times, our whiskey is rich with flavor before beingaged in freshly charred American Oak barrels for a minimum of 3 years.Profile:Clean, bright, round whiskey with citrus notes and a wonderful balance of oak and barley. Whiskey for the daytime, or anytime.100% Malted barley, 100% virgin American white oak, 100% American Single Malt92 Proof / 46% Alc. By Vol.Straight Bourbon Whiskey Bottled in BondThe Bottled In Bond Act of 1897 was written to ensure the consumer was informed thecontents of that bottle were of quality standards and made in compliance with industrystandards. In modern times, this ensures the consumer knows three major things: It’s at least 4years of age and all the whiskey is harvested from the same season, it is bottled at exactly 100proof, and perhaps most importantly, the labeling states where it’s made and who bottled thewhiskey inside.Profile:Oatmeal cookie, candied ginger, and allspice. Aged 4 years and bottled at 100 proof.We’re proud to have a whiskey that joins the hallmark tradition of quality American whiskey designation: Bottled In Bond100 Proof / 50% Alc. By Vol.

As we continue our series on the different flavors that each grain brings. We dive into Wheat this episode. The abundance of it, it's many uses. And it's flavor contribution to a whiskey, and the world. I hope you enjoy and Be BlessedBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Wheat is a global staple because of its high yields, extreme climate adaptability, and exceptional shelf stability. In the world of whiskey, it acts as a "gentling agent," transforming the spirit's character from bold and spicy to soft and approachable. Why Wheat is So AbundantExtreme Adaptability: Wheat grows in diverse climates across six continents, from sub-arctic regions in Scandinavia to subtropical zones in Africa.High Efficiency: Modern hybrid varieties have significantly increased production yields while maintaining a stable harvested area.Long Shelf Life: When kept dry, wheat seeds are shelf-stable for years, a historical necessity for surviving droughts and famines.Ease of Cultivation: Unlike more labor-intensive crops like rice, wheat is relatively easy to grow in massive amounts. Wheat's Contributions to WhiskeyMellowed Flavor Profile: Replacing spicy rye with wheat in a mash bill (creating "wheated bourbon") removes peppery notes, allowing the natural sweetness of corn to shine through.Soft Mouthfeel: Wheat contributes a creamy, velvety, or "pillowy" texture to the liquid, often described as a "rounded" mouthfeel.Distinct Aromas: It typically imparts notes of honey, vanilla, caramel, and freshly baked bread.Graceful Aging: Wheat's gentle nature allows it to interact harmoniously with charred oak, letting barrel notes like toffee and toasted coconut emerge without being overshadowed by heavy spice.Approachability: Because it is less aggressive on the palate, wheated whiskeys (like Maker's Mark) are frequently recommended as entry points for beginners. 1. The "Cradle" and Ancient FoundersGeographic Origin: Wheat was first domesticated around 10,000–12,000 years ago in the Fertile Crescent, particularly in modern-day southeastern Turkey and parts of the Levant.Ancestor Species: It began with wild Einkorn and Emmer, two of the "eight founder crops" of the Neolithic Revolution.The "Accidental" Harvest: Hunter-gatherers initially gathered wild grains that shattered easily. Domestication happened when humans unknowingly selected mutant strains with a "tough rachis", which kept the seeds attached to the stalk rather than scattering them, making large-scale harvesting possible.2. Genetic ComplexityPolyploidy (Genome Merging): Unlike many plants, wheat has a massive, complex genome. Modern bread wheat is "hexaploid," meaning it contains six copies of its genes. This resulted from natural hybridization events between different wild grass species and ancestral wheats over thousands of years.Resulting Adaptability: This genetic "super-stacking" gave wheat the ability to adapt to almost any climate, from the sub-arctic to the sub-tropics.3. The Shift to CivilizationPermanent Settlements: Because wheat could be easily stored for years, humans were no longer forced to follow seasonal food sources. This surplus led to permanent villages, specialized labor (like potters and bakers), and eventually the first empires in Mesopotamia and Egypt.Industrial and Green Revolutions:In the 1870s, the steel roller mill allowed for the mass production of white flour.In the 1950s–60s, Norman Borlaug (the "Father of the Green Revolution") developed semi-dwarf, high-yield varieties that doubled global production and saved millions from starvation.4. From Bread to the BottleColonial Impact: European settlers brought wheat to the Americas in the late 15th century. By the 1800s, the U.S. Great Plains became the world's "breadbasket."

Today we head all the way to Speyside Scotland to chat with Oliver over at Elixir Distillers. We had a little technical issues on my side, but all in all a fantastic show.We chatted about getting into Scotch whisky, life, curation of bottles, blending, and much more. I had such a great time, and learned loads of stuff about there brand. There opening a new distillery on Islay. Anyway check it out, it'll be well worth your time.Elixirdistillers.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyAboutElixir Distillers is a creator, blender and bottler of fine spirits. We create brands where we believe there is a niche in the market and seek to combine aesthetically beautiful design with delicious, characterful spirits. Our expertise is primarily Scotch whisky, together with Irish, Japanese and American whiskies as well as rum and Tequila.Our core brands are Port Askaig single malt whisky, Elements of Islay Scotch whisky, The Single Malts of Scotland, Black Tot Rum and Highland Nectar whisky liqueur. In addition, we have several other brands in development and we have global distribution rights outside North and South America for Tapatio Tequila.We currently export our brands to more than 20 international markets and are delighted that all are growing on a steep, upward curve. Every member of our team is a spirits enthusiast with immense product knowledge, looking to produce the world’s next great drink. Quite simply, this passion is why our brands have become so popular around the world.HistorySukhinder Singh and Rajbir Singh, co-founders and owners of Elixir Distillers, will tell you they started in the drinks industry aged just two and four years old.1971Sukhinder and Rajbir's parents became the first Asians in the UK to be granted a liquor licence and opened what became an award-winning off-licence in North West London.Sukhinder started collecting miniatures in the mid-1980s before progressing to full-size bottles a few years later. By the mid-1990s, he was one of the largest collectors of whisky in the world.1999Sukhinder and his brother Rajbir found The Whisky Exchange, one of the first online whisky specialist retailers and now one of the most important drinks retailers in the world.2002Sukhinder bottles his first cask of whisky. His passion drove him to seek out the most exceptional casks of single malts and bottle them under a new brand: The Single Malts of Scotland.2008The Elements of Islay range is launched as a way to introduce great Islay whisky to customers young and old.2009Port Askaig is launched as a range of Islay single malt whiskies that embodies the unique spirit of Islay and its people.2011Black Tot: Last Consignment is launched – a unique rum that represents the culmination of more than 300 years of Royal Naval rum tradition.2017The independent bottling arm of the business, previously known as Speciality Drinks, is renamed Elixir Distillers. Henceforth, it will serve as the home for the creation, blending, bottling and international sales for all spirits created by the company.2019After two years of research and 26 different recipe iterations, Elixir Distillers launch their first original blended rum: Black Tot Finest Caribbean.2020Launch of the first annual Black Tot Rum limited edition blend: Black Tot 50th Anniversary Rum.2021Launch of Highland Nectar Scotch Whisky Liqueur.2022Launch of new Elements of Islay Scotch whisky core expressions: Cask Edit, Bourbon Cask and Sherry Cask.2023Tormore Distillery begins production following acquisition in 2022.

Alright guys we are starting our new series. Today we dive into corn, i know what your thinking. Is it just a ethanol tool. or a flavor contribution. Find out and more. EnjoyPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Corn is used in whiskey, especially American Bourbon, for its abundant natural sugars that create sweetness, mellow flavor, and rich body with notes of vanilla, caramel, and butterscotch, alongside its high yield for cost-effective large-scale production and its role in developing complex flavor profiles during aging in charred oak barrels. Flavor & SweetnessNatural Sweetener: Corn's high sugar content provides the signature sweetness in bourbon.Flavor Base: It contributes sweet, buttery, vanilla, and caramel notes, though aging in oak barrels develops these further.Variety: Different corn types (like white corn or heirloom Bloody Butcher) add unique characteristics, from buttery to fruity and nutty. Production & LegalityMash Bill: For bourbon, corn must be at least 51% of the grain bill (mash bill).Abundance: Corn was historically plentiful in the U.S., making it a practical and local choice for distillers.Yield: Its high alcohol yield potential makes mass-produced whiskey more cost-effective. How It WorksFermentation: Yeast converts corn's sugars into alcohol.Aging: During aging in new, charred oak barrels, the spirit extracts wood sugars, which further develops the corn's inherent sweetness and adds complex flavors like caramel and vanilla. Corn is used in whiskey for historical, legal, and flavor-based reasons, particularly within the United States where it is the foundational grain for bourbon and American corn whiskey. 1. Legal RequirementsBourbon: By federal law, any spirit labeled as bourbon must be made from a mash bill (grain recipe) containing at least 51% corn.Corn Whiskey: To be labeled specifically as "corn whiskey," the mash bill must contain at least 80% corn. 2. Flavor and ProfileSweetness: Corn has a higher sugar content compared to other grains like rye or barley. While the sugar is converted to alcohol during fermentation, corn contributes a characteristic natural sweetness to the final spirit.Mouthfeel: It provides a "creamy" or "velvety" texture and a fuller body, making the whiskey smoother on the palate.Flavor Notes: Common flavors associated with corn-heavy whiskeys include vanilla, caramel, butterscotch, and honey.Neutral Base: Some distillers view corn as a "blank canvas" that allows the flavors of other grains (like spicy rye) or the oak barrel to stand out. 3. Historical and Economic FactorsAbundance and Cost: In early America, corn was more plentiful and easier to grow than European grains like barley or rye, especially in the South and Kentucky.Efficiency: Distillers found corn to be highly efficient for alcohol production due to its high starch content, which converts into high levels of fermentable sugars.Tradition: Farmers in the 18th and 19th centuries began distilling excess corn into whiskey because it was easier to transport and trade than the raw grain, establishing a tradition that defines American whiskey today. 4. Varieties UsedYellow Dent Corn: The most common variety used due to its high yield and consistency.Heirloom Varieties: Modern craft distillers are increasingly using heritage types like Bloody Butcher(red), Blue Corn, or White Corn to create unique flavor profiles, such as nutty or fruity notes. 

This was such a fun conversation. Jason is a fount of knowledge. I cant thank him enough for hanging out with me. Make sure you check out there website to pick up a killer bottle. And also check out there podcast.Singlecasknation.comhttps://podcasts.apple.com/us/podcast/one-nation-under-whisky/id1206524034Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==BOTTLED BY WHISKY GEEKS FOR WHISKY GEEKS THE WORLD OVERAbout Single cask nationFounded in 2011 by good friends and affirmed whisky geeks Jason Johnston-Yellin and Joshua Hatton, Single Cask Nation™ began as a social fellowship committed to making rare, fine single cask whiskies available to fellow whisky geeks. Today, Single Cask Nation stands as America’s leading Independent Bottler (we even won an award!). More than a mere club, The Nation represents a unique global community of whisky geeks that counts more than 10,000 members.Single Cask Nation bottlings are available across the country with Online bottlings available exclusively on this website and distinct bottlings available on the shelves of thecountry’s top whisky shops and whisky bars.ABOUT OUR PODOne Nation Under Whisky is your go-to Industry-Insider podcast. Single Cask Nation has always been about transparency and whisky-geekery and Joshua, Jason, and Jess bring that to you in spades in this here padcost (longtime listeners know what a "padcost" is).While, yes, this is an über-geeky industry-insider whisky podcast it's presented to you in a very digestible manner, a la Car Talk so, fear not. You'll have so much fun listening you won't even know you're learning!

I know the title sounds bad. But really it's focusing on the next step in life. Here is the livestream that I did , ( note all giveaways are done.) I had a blast doing a year in review, and whats in the future. Hope you enjoy and know that i'm trying to produce the best product I can. Anyway Be Blessed.Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Death is the end of life, the irreversible cessation of all biological functions that sustain a living organism.[3] Death eventually and inevitably occurs in all organisms. The remains of a former organism normally begin to decompose shortly after death.[4] Some organisms, such as the immortal jellyfish, are biologically immortal; however, they can still die from means other than the effects of aging.[5] Death is generally applied to whole organisms; the equivalent for individual components of an organism—such as cells or tissues—is necrosis.[6] Something that is not considered an organism may be said "to die" in a figurative sense when it reaches an inactive state, such as when a star runs out of fuel.As of the early 21st century, 56 million people die per year. As of 2022, an estimated total of almost 110 billion humans have died, or roughly 94% of all humans to have ever lived.[7] The cause of death is usually considered important, and an autopsy can be done to determine it. There are many causes, from accidents to diseases. The most common reason is aging;[8] the most common cause is cardiovascular disease (CVD), which is a disease that affects the heart or blood vessels.[9] A substudy of gerontology known as biogerontology seeks to eliminate death by natural aging in humans, often through the application of natural processes found in certain organisms.[10] However, as humans do not have the means to apply this to themselves, they have to use other ways to reach the maximum lifespan for a human, often through lifestyle changes, such as calorie reduction, dieting, and exercise.[11] The idea of lifespan extension is considered and studied as a way for people to live longer.Determining when a person has definitively died has proven difficult. Initially, death was defined as occurring when breathing and the heartbeat ceased, a status still known as clinical death.[12] However, the development of cardiopulmonary resuscitation (CPR) meant that such a state was no longer strictly irreversible.[13] For all organisms with a brain, death can instead be focused on this organ.[14][15] Brain death was then considered a more fitting option, but several definitions exist for this: some people believe that all brain functions must cease; others believe that even if the brainstem is still alive, the personality and identity are irretrievably lost, so therefore the person should be considered entirely dead.[16] Brain death is sometimes used as a legal definition of death.