There aren’t many problems in whiskey that Sherrie Moore hasn’t tackled and solved. Over her 30+ years at Tennessee’s renowned Jack Daniel’s distillery, she’s worked in just about every role imaginable—from chemist and processing manager to barrel warehousing manager and, eventually, director of whiskey production. She’s since directed whiskey production for Nearest Green Distillery, and for the past few years she has expanded her scope to help smaller brands dial in processes, products, and operations.

In this episode, Moore and host Sydney Jones discuss:

• Understanding tradition before getting into experimentation
• Jack Daniel’s experiments to reduce the angel’s share
• Managing a distillery through periods of overproduction and rebalancing
• Understanding the impact of toast versus char
• Newer research from ISC Barrels on barrel preparation
• Creating greater consistency, not just quality
• Understanding the dynamics of barrel warehouses
• Evaluating with the eyes to understand flavor
• Collecting data on consumer preference through tasting-room experiments

And more.

Brought to you by:
G&D Chillers: G&D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G&D offers the front-end design and engineering your team needs at no cost to you. Jim Kuhr, VP of Manufacturing at Red Boot Beverages says, “G&D has been with us since the early days. Their knowledgeable engineers and service techs are there when we need them. We’re in the midst of a large expansion, and they have been right there with us to select chiller solutions for today and the future.” Reach out for a quote today at gdchillers.com