The last decade and a half have been a whirlwind for Andy Nelson, as the discovery of a family distilling legacy led his brother Charlie and him to pursue and launch the Nelson's Green Brier Distillery to make Tennessee Whiskey the way his great-great-great grandfather did (with a few accomodations for modernity, of course). Along the way, they also launched Belle Meade Bourbon, sourcing and blending, with the requisite learning that that entailed. Now, after selling the majority stake in the distillery to Constellation Brands, Nelson has set an independent course, consulting and helping other would-be distillery founders and operators navigate the same go-to-market maze.

In this episode, host Molly Troupe and Nelson discuss:

• Building a brand story from family history


• Developing and honing a solid base of blending skills before distilling and barreling whiskey


• Moving past assumptions and expectations to focus on the reality of flavor in the blending process


• The common misconception that smaller barrels age whiskey faster


• Tennessee whiskey history and terminology, and the charcoal mellowing process


• Updating a historic family recipe and process


• Striking the balance between founder/owner and maker


• Gaining confidence as a distiller without a background in science


• Leveling up on less natural skills like sales


• Bringing on a strategic distribution partner with all the benefits and challenges that entails

And more.

Brought to you by:

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