Have you ever picked up a bottle, paid top dollar for it, got it home and MEH. Or you buy it, get in the truck and have instant regret. We talk all about that and get a couple of listener write ins. Hope this episode is enjoyable.
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Whiskey buying remorse is a specific type of buyer's remorse, which is the feeling of regret, anxiety, or guilt that occurs after making a purchase. In the context of whiskey, this feeling is triggered by a variety of factors related to the characteristics of a bottle, the price, and the purchasing experience.
Common reasons for whiskey buying remorse
Didn't meet expectations: This is a major cause of regret for whiskey drinkers. You may have bought a bottle that had received glowing reviews, but once you try it, the flavor profile doesn't live up to the hype.
Overpaying for a bottle: With the high demand for certain whiskies, prices can become inflated. Remorse often sets in when a drinker feels they paid a premium for a bottle that doesn't offer a quality-to-price ratio that they can justify.
Buying on a whim: An impulse purchase can lead to regret, especially when you haven't had a chance to taste the whiskey beforehand. This is a riskier strategy than sticking to a tried-and-true favorite or a bottle you've previously sampled.
Discovering it's not a good fit: Some whiskies, despite being well-regarded, may not suit your personal taste. You may find you simply don't enjoy the flavor profile, leaving you with a bottle you struggle to finish.
Hoarding instead of drinking: Some collectors experience remorse when they realize they're accumulating bottles without enjoying them. The point of buying whiskey is to drink it, and if it becomes just another museum piece, the purchase can feel pointless.
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How to avoid whiskey buying remorse
Taste before you buy: This is the most effective way to prevent remorse. If you can, try a sample at a bar or with a friend before committing to a full bottle.
Research thoroughly: Before making a purchase, especially a costly one, read a variety of reviews and opinions from different sources. Don't rely on just one person's assessment.
Set a budget: Establish a spending limit and stick to it. This can prevent the regret that comes with overspending on an expensive bottle.
Identify your triggers: Pay attention to what makes you make impulsive purchases, such as a flashy marketing campaign or an enticing sale. Recognize these triggers and avoid them.
Ask for help: If you're unsure, ask knowledgeable staff at a liquor store for a recommendation based on your preferences. Working with an expert can help guide you toward a satisfying choice.
In addition to not meeting expectations, overpaying, or buying on a whim, people experience whiskey buying remorse for other reasons related to taste, collector pressure, and disappointment with specific characteristics.
Disappointment with the taste
Unpleasant or off-tasting flavor: Sometimes a whiskey has a genuinely bad or unpleasant taste that makes it difficult to drink. This can include flavors that taste "medicinal" or "funky".
Too much oak influence: While age is often associated with quality, older whiskeys can sometimes have an overpowering "woody" or oak flavor that masks other notes.
Today we are headed to Ireland. Crossing the pond is a big step for this show. And it shows in the blessing that is Shane McCarthy. Amazing talk and the whisky isnt bad either. Hope you enjoy.
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Two Stacks Signature Blend 43% ABV
Suits: The whiskey novice or those looking to explore alternative Irish whiskey styles.
A good all-rounder. Approachable & versatile.
This modern Irish blend revives the art of whiskey bonding, combining grain, malt, and pot still whiskey for an ultra-smooth, versatile spirit - ideal for sipping or mixing.
Simple Tasting Notes
Nose: Honey, vanilla, toasted oak, and a touch of citrus
Palate: Smooth and balanced with caramel, spice, and dried fruit
Finish: Light, clean, and slightly sweet
More about the pour:
For many decades, blended Irish whiskey was little more than an afterthought - a high-volume, low-cost product with uniform characteristics: the same ABV, taste, and finish, all derived from the same base spirit.
The First Cut was inspired by a desire to transform this perception and craft a blend with true distinction. This unique combination highlights a diverse range of matured spirits, making it a trailblazer in the category. Renowned for its robust and approachable profile, it was also the first Irish whiskey available in a can, breaking new ground in the industry.
Why not try – The Classic Two Stacks Signature Highball
Ingredients:
50ml Two Stacks Signature Blend
150ml Soda Water or Ginger
Lemon Peel Garnish
Method:
Fill a highball glass with ice.
Pour in whiskey and top with soda.
Stir gently and garnish with a lemon peel.
Glassware: Highball Glass
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.
Yes we can... Bringing you Whiskey on the move!
The Two Stacks — Dram in a Can is the world’s first Irish whiskey in a can, serving the same great flavour profile and focus on quality spirit as the rest of our family of whiskey. Perfect for on the move, out with friends or even just a solo dram in the great outdoors. Enjoy your Dram the way you want!
Sustainability
Our focus on eco-friendly practices is not just a commitment; it is a reflection of our broader vision. Through sustainable operations and conscious choices in every aspect of our product, TWO Stacks Irish Whiskey aspires to set a standard for responsible business practices within the spirits community
Two 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.
This is a unique look at whiskey from another lens. To almost see it in a different light. I need alot of feed back on this. And by all means i hope you enjoy. KYSU
The new frontier of whiskey: Kick off the segment by discussing the recent formal recognition of American single malt by the TTB. As of January 19, 2025, it is an official whiskey category. This is a huge milestone for American distilling and an exciting time to be exploring these whiskies.
A "wild west" of flavor: One of the most exciting things about American single malt is the variety of flavors. Unlike the strict rules of Scotch, American distillers have been free to experiment with different cask types, wood smoke (like mesquite), and aging locations, leading to a much more diverse flavor profile.
The barrel difference: American single malts are not limited to the used barrels required for Scotch. They can be aged in new charred oak, used bourbon barrels, or even experimental casks like port, sherry, or wine. Ask your co-hosts how this freedom affects the flavor profile and what their favorite aging methods are.
Founding fathers of American single malt: Pay homage to the trailblazers who started it all. Mention Steve McCarthy of Clear Creek Distillery in Oregon, who is widely credited with producing the first American single malt back in 1996. Other influential distilleries to highlight include Westland and Stranahan's.
Fun facts and trivia
More than Scotland: There are over 200 distilleries in the U.S. producing some form of single malt, which is more than in all of Scotland.
Speed-aging in America: Due to the more dramatic temperature swings across the country, American single malts can mature more quickly than their Scottish counterparts. The climate, whether hot and dry in Texas or humid in Virginia, has a significant impact on how the whisky tastes.
Mesquite-smoked whiskey: While peat is the traditional smoke source for Scotch, some American single malt producers, like Santa Fe Spirits, use local ingredients. They use mesquite wood to smoke their Colkegan Single Malt, creating a distinct, barbecue-like flavor.
Single versus blended: Clarify the "single" in American single malt. It means the whiskey was distilled entirely at one U.S. distillery, unlike a blended whiskey, which mixes whiskeys from different distilleries.
Tasting notes and flavor comparisons
Side-by-side with Scotch: A great segment idea is to do a blind tasting of an American single malt and a Scotch single malt. Discuss the differences, such as the American's potential notes of caramel and vanilla from new oak versus a Scotch's more subtle oak influence.
The impact of a hot climate: Talk about American single malts from different regions. For example, a whisky from Texas (like Balcones) might offer a richer, bolder flavor due to the intense heat, while one from the cooler Pacific Northwest (like Westland) might taste more like a classic Scotch.
The barley difference: The type of barley used also matters. Some distillers use specific varieties like Golden Promise or heirloom barley, contributing distinct character. For instance, you can mention New Riff Distillery's use of multiple barley mash bills for their sour mash single malt.
The barrel finish: Discuss the wide variety of cask finishes. American single malts can have unique notes from being finished in rum, wine, or sherry barrels. Virginia Distillery Co. is known for its "Courage & Conviction" Double Cask Reserve, aged in bourbon and red wine casks.
Debate and discussion topics
American terroir: Ask your co-hosts whether they believe American single malt exhibits a true "terroir" or sense of place. Do they think the location of the distillery and ingredients creates a unique regional style, or is it more about the distiller's techniques?
Finding a Brand to stand behind is hard. But in a family business, its even harder. Miguel Perez Head Distiller of 1845 Distilling In Mc Kinney Texas, is changing the way a family business is run. We talk all about there brand and story. Get into life and keeping the whiskey magic alive. I really hope you enjoy this episode, because I sure did.
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Our experience with fermentation started back in 2008 when Bob and June opened the Port Aransas Brewing Company in Port Aransas, Texas. They specialized in brewing craft beers for eager beachgoers. They eventually brought on Miguel, who was in culinary school at the time, to help with brewing.After selling the brewpub and relocating back to their hometown of Dallas, Bob and June planted their roots in Lowry Crossing and decided to take the next step, and open a distillery. They brought Miguel on as the lead distiller and sought education from distilleries and schools all over the country. We began perfecting our grain to glass process, and in 2019, we barreled the first of close to 600 barrels currently in the barrel barn. Once those first barrels became 3 years old, we started blending, bottling, and preparing to open our tasting room. After submitting bottles to close to 6 competitions in 2023, we were stunned when we medalled at all of them. We opened our tasting room doors in February of 2023 with an overwhelming amount of local support.certified texafied preemption Between 1846 - 1898 the State of Texas continued issuing preemption grants to early Texas settlers. In 1860, the ancestors of our Distiller received their preemption grant from the State of Texas. His family still owns the original homestead. Many relatives have been born on that property. His Grandmother, now in her 90’s, still lives on that land and operates the Family ranch. With the birth of the next generation, their roots are now eight generations Texas strong.
Our Preemption Texas Straight Bourbon pays homage to the Republic of Texas and its settlers. Our first bottling of the Preemption Texas Straight Bourbon was released in Spring 2022.
Thank you so much to Patreon Supporter KARL. He suggested this topic. So You are getting some bottles, and you cant drink them fast enough (or you shouldn't). What do you do with them. How fast do they oxidize. How do i store them. All questions answered, if you're ready ready let's get into it.
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Storing and protecting your whiskey collection
To protect your whiskey collection and preserve its value, proper storage and care are essential.
Storage environment
Keep bottles upright unlike wine, whiskey should always be stored vertically to prevent the high alcohol content from degrading the cork over time.
Store in a cool, dark place away from direct sunlight, which can alter the whiskey's color and flavor profile.
Maintain a consistent temperature between 59-68°F (15-20°C), avoiding fluctuations that can damage corks and degrade flavor.
Control humidity levels between 50-70% to prevent corks from drying out (which can lead to oxidation) and to protect labels and packaging from damage.
Avoid basements with excessive humidity, garages, or attics, which are prone to temperature and humidity fluctuations.
Cork care and air exposure
Ensure seals are tight on bottles to prevent evaporation and oxidation.
Tilt bottles briefly every few months (about 10 seconds) to moisten corks without prolonged contact with the whiskey.
For opened bottles, transfer whiskey to smaller, airtight containers to minimize air exposure and slow oxidation.
Protecting bottles and labels
Minimize handling to avoid smudging or damaging labels.
Store bottles in their original boxes or cartons for added protection against light and humidity.
Use protective sleeves or covers for rare labels.
Consider a secure whisky storage facility, climate-controlled cabinet, or safe, especially for valuable bottles.
Control air exposure
The single most important factor for an opened bottle is the amount of air inside. Oxygen reacts with the whiskey, slowly altering its flavor.
Transfer to a smaller bottle: If a bottle is less than half full and you don't plan to drink it quickly, pour the remaining whiskey into a smaller glass bottle with a tight-sealing lid. This dramatically reduces the surface area exposed to oxygen.
Use an inert gas: For a more advanced solution, use a wine or spirit preserver system that injects an inert gas (like argon) into the bottle. This heavier-than-air gas creates a protective layer over the whiskey, shielding it from oxygen.
Keep a tight seal: Always ensure the bottle is tightly sealed after each pour. If the original cork is deteriorating, replace it with a clean, well-fitting stopper.
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Manage environmental factors
The best practices for unopened bottles still apply, but are even more crucial for opened ones.
Keep it in the dark: Store open bottles away from direct sunlight, which can fade both the whiskey's color and the label. A dark cabinet or closet is ideal.
Maintain a consistent temperature: Avoid temperature fluctuations by storing your whiskey in a cool, stable environment, typically between 59–68°F (15–20°C). Avoid basements with excessive humidity, garages, or attics.
Store bottles upright: Always store whiskey bottles upright to prevent the high-alcohol liquid from degrading the cork and potentially contaminating the spirit with cork bits.
So there comes a time when a conversation turns to a movement. And I believe we might have started something. Today we have Murphy Qunit Head Distiller of Cedar Ridge Distilling. We talked everything Iowa and whiskey and life. Hope you enjoy.
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The Quint family has farmed and distilled spirits for generations. In 2005, Jeff Quint founded Cedar Ridge because he believed it was time for Iowa–the number one corn-producing state in the U.S.–to share its homegrown Bourbon Whiskey with the world. Cedar Ridge was the first licensed distillery in Iowa since Prohibition.
After releasing its first batch of whiskey in 2010, Cedar Ridge Distillery quickly became a nationally recognized leader in craft spirits, winning multiple awards such as American Distilling Institute’s “2017 Distiller of the Year” or “Best American Craft Whiskey” at the 2016 New York World Spirits Competition.
From our American Single Malt to our Iowa Bourbon, each bottle of Cedar Ridge whiskey offers the best of authentic Iowa craftsmanship.
Iowa is home to the most fertile soil in the world. We’re proud of our reputation as a farming state. Local access to the highest-quality corn on earth helps us craft the finest bourbon you can find.
Explore our product pages to learn all that goes into making each Cedar Ridge whiskey.
Managing every step of production, from grain to glass, is how you craft authentic whiskey. Our process is unique, affected by our specific location and even weather. You won’t find the Cedar Ridge taste anywhere else in the world. Below is an overview of what goes into making each sip special.
We store and mill our corn and grain on-site. Our initial bourbon batches were made using corn grown on our own family farm in Winthrop, Iowa – and while we’ve outgrown what the family farm can grow we are dedicated to using only Iowa Corn.
Lautering our mash separates the liquid wort and spent grain. The wort is then fermented and distilled, while the spent grain is hauled off as animal feed for local farmers. Twice distilling our whiskeys to a higher proof, and removing the impurities results in a more approachable sipping whiskey.
Allowing nature to be our ultimate guide in aging, we transfer the whiskey to barrels, and store them in non-temperature controlled rick houses. Iowa’s consistently inconsistent weather aids in the expansion and contraction of the barrels, allowing the whiskey to take on the rich aromas and flavors more quickly than in other regions. This being said, Mother Nature takes her cut – at a rate of 18% vs. the industry standard of 12%.
Take a look back at how we started making whiskey in Iowa. While we’ve outgrown what the family farm can produce we remain always dedicated to using only Iowa Corn.
Not gonna lie, this could be one of my favorite episodes. We could have chatted for hours. Make sure you go check out there podcast. And drink some good whiskey with friends. Please enjoy this episode. And stay Blessed, and have fun.
https://open.spotify.com/show/0gz5SDRJ4JSaKVt2gv4h5Q?si=8cf4d436167740d8
Chillfilteredpodcast@gmail.com
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Cole and Bryan drink whiskey so that you don’t have to (but you probably should).
What is filtered chaos
In the context of dynamic systems and signals,
filtered chaos refers to the signal that results from passing a chaotic signal through a filter. The filter, which can be either linear or nonlinear, changes the original chaotic signal's properties in measurable ways. The study of filtered chaos is important for applications where chaotic signals are used, or where they pass through instruments or communication channels that act as filters.
Key concepts
Chaos: A type of behavior in a deterministic system that is highly sensitive to initial conditions. This is popularly known as the butterfly effect, where small changes can lead to large, seemingly random differences in the system's future state.
Chaotic signal: The time series of data produced by a chaotic system, which appears random but is governed by deterministic rules.
Filter: A process or device that removes unwanted components or features from a signal. For example, a low-pass filter removes high-frequency components, while a band-pass filter allows only a certain range of frequencies to pass through.
Effects of filtering chaos
The main impact of filtering a chaotic signal is that the resulting signal may exhibit very different statistical and geometric properties than the original chaos.
Changes in dimensionality: Filtering can increase the observed fractal dimension of a chaotic system. This means that after passing through a filter, the signal's complex, space-filling geometric structure can appear even more complicated. This distortion is particularly noticeable with low-pass filters.
Signal modification: Filters alter the amplitude and frequency characteristics of a signal. When a chaotic signal is filtered, this can change its apparent "randomness," which affects how it might be used in a communications system.
Preservation of symbolic dynamics: Surprisingly, while filtering can affect the geometric shape of a chaotic attractor, it may leave certain symbolic characteristics intact. For instance, a signal's topological entropy—a measure of its complexity—can be invariant even after filtering.
Applications of filtered chaos
Understanding how filters affect chaotic signals is critical in several engineering and scientific applications.
Secure communication: One method of secure communication, known as "chaos pass filtering," mixes a secret message with a chaotic signal before transmission. A synchronized chaotic system on the receiving end can then filter out the chaotic carrier signal to recover the message.
Radar and signal detection: Researchers have explored the use of "matched filters" designed to detect specific chaotic waveforms in the presence of noise. This can be used for improved signal detection and signal-to-noise ratio in applications like radar.
Real-time applications: In fields like electrical engineering and control systems, chaotic modeling is used for various purposes, from synchronizing systems to mitigating radio-frequency interference. Filters are essential tools for managing and processing these chaotic signals in real-time.
Geophysical modeling: Filtering techniques are used with high-dimensional chaotic systems, such as atmospheric and climate models. Due to the high sensitivity and vast scale of these systems, researchers use filters to make sense of noisy observations and produce probabilistic estimates of the system's state.
uisge beatha is the Gaelic term. We often overlook the water that is not only in our whiskey but it makes up us. I promise you will love this deep dive. So come on in the water is fine.
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Uisge beatha (pronounced approximately "ish-ka-ba-ha" or "ISH-ka BY-ah") is a Gaelic term meaning "water of life" from which the word "whiskey" ultimately derives. This ancient term, originally a translation of the Medieval Latin aqua vitae ("water of life"), was used by Irish monks and later evolved into variations like usquebaugh and ultimately the English "whisky".
Meaning and Origin
Latin Roots: The Gaelic term is a direct translation of the Latin aqua vitae.
Early Use: Irish monks in the Middle Ages first applied the term uisce beatha to distilled spirits.
Evolution: The term evolved phonetically and was anglicized into usquebaugh before becoming the "whisky" we know today.
Pronunciation
Irish Gaelic: The pronunciation is often described as "ISH-ka BY-ah".
Scottish Gaelic: Another variation is "ISH-ka BY-ah".
Significance
The name highlights the perceived life-sustaining and medicinal properties of early distilled spirits, which were believed to have healing abilities.
It is the direct etymological ancestor of the English word "whiskey" and "whisky".
The journey from aqua vitae to whiskey
The story of uisge beatha begins with the Latin term aqua vitae ("water of life"), which was used throughout medieval Europe to describe distilled alcohol.
Irish monks and early distillation: During the Early Middle Ages, Irish monks who traveled throughout the Mediterranean brought distillation techniques back to Ireland. With no grapes available for wine, they adapted the process to ferment and distill grain and barley instead. This was the first creation of what we know as whiskey today. The monks translated the Latin aqua vitae into the Gaelic uisce beatha.
Early medicinal use: The initial purpose of the distilled spirit was medicinal. It was used as a cure-all for ailments, a disinfectant for wounds, and a form of anesthesia. The annals of Clonmacnoise in Ireland record an instance in 1405 where a chieftain died from "taking a surfeit of aqua vitae," implying overconsumption of the spirit.
Spread to Scotland: Irish monks, who were also instrumental in Christianizing Scotland, are believed to have carried the knowledge of distillation with them. By 1494, a record from the Scottish Exchequer noted an order of malt "to Friar John Cor, by order of the King, to make aqua vitae," an entry that confirms the practice was well-established by that time.
The anglicization of the name
Over time, as the popularity of the distilled spirit grew, the long Gaelic name was shortened and adapted by English speakers.
Early spellings: Early English forms included uskebeaghe (1581) and usquebaugh (1610), which were phonetic approximations of the Gaelic pronunciation.
Final abbreviation: The process of abbreviation and mispronunciation eventually led to "whiskey" (or "whisky"), dropping the second half of the phrase.
The "whiskey" vs. "whisky" divide: The variation in spelling between "whiskey" (Ireland and the United States) and "whisky" (Scotland and most other countries) emerged in the 19th century. During that period, the quality of some Scotch whiskies declined, leading Irish distillers to add the "e" to distinguish their perceived higher-quality product in the American market.
Cultural significance
Beyond its medicinal origins, uisge beatha came to play a vital cultural role, reflecting the craftsmanship and resourceful nature of its makers.
Farmhouse production: Distillation provided a way to use surplus grain and could be easily stored or traded.
I can't thank Joshua enough for hanging out with me. Getting a little vulnerable, and just being a awesome dude. Hope you enjoy this different style content.
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Reprioritizing your life begins with a period of reflection to understand what truly matters to you, followed by strategic changes to align your daily actions with your core values and goals.
Phase 1: Reflect and reconnect
Reassess your core values
Your values act as a compass for your life, but they can change over time.
Ask yourself what you stand for and what is most important to you, like family, personal growth, health, or creativity.
Review your values regularly to ensure they still align with who you are now, not just who you were in the past.
Find your "why"
Dig deeper than surface-level desires like "travel more" to find the motivation behind your goals.
What do you want to achieve? If you won the lottery, what would your dream life look like? Think beyond money and status to what you truly desire.
What makes you happy? Look back at moments of genuine joy and fulfillment. What were you doing, and what qualities were present?.
What makes you unhappy? Identify situations or relationships that drain your energy. Acknowledging what doesn't work for you is just as important as knowing what does.
Examine how you spend your time
Perform a "time audit" to see where your time is actually going versus where you wish it would go.
Keep a log of how you spend your time in 15-minute intervals for a week or two.
Compare your time log with your core values. Where do you find a mismatch? For example, if you value family time but spend 10 hours a day working, you'll need to rebalance.
Phase 2: Take intentional action
Set clear, manageable goals
With a clear sense of your priorities, you can set new goals that are specific and actionable.
Break it down: Break large, long-term goals into smaller, more manageable steps.
Use the Rule of 3s: Limit yourself to three high-priority items a day to avoid overcommitting and feeling overwhelmed.
Tackle the "frog" first: Do your most important or difficult task at the beginning of the day to build momentum.
Learn to say "no"
Saying no to others is crucial for reclaiming time and energy for yourself. This might mean declining a social invitation or delegating a task at work.
Create a "to-don't" list: This is a list of things you will intentionally say no to in order to protect your priorities.
Contemplate before committing: Before you say yes, ask yourself if you have the time and energy, and what you would have to give up to do it.
Protect your health and well-being
Self-care is not a reward, but an essential part of having the energy to pursue your priorities.
Schedule time for yourself: Block off time on your calendar for rest, relaxation, and hobbies.
Prioritize sleep: Establish a consistent bedtime and stick to it to ensure you get enough rest.
Create routines: Build habits that support your new priorities, like setting aside 15 minutes to read before bed or taking a daily walk.
Reduce distractions
Eliminate things that take time away from your real priorities.
Silence notifications: Turn off non-essential alerts on your phone and computer to minimize interruptions.
Designate specific times for tasks: Instead of constantly checking email, for example, schedule two or three specific times during the day to respond to messages.
Stay flexible and celebrate small wins
Ok guys this was the livestream i did on youtube. So if you want video of it go here
https://www.youtube.com/live/PvOPDLlhWO4?si=7Nhzi3uCakCNSytm
It was so much fun just hanging out and goofing around. So sit back and enjoy
Also new store announcment
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Who has a. birthday on september 6Famous individuals who were born on September 6 include actor Idris Elba, singer Macy Gray, and comedian Jeff Foxworthy. Actors and performers
Were any notable historical events on September 6?Throughout history, September 6 has been the date of several notable events, from the first circumnavigation of the globe to assassinations and record-breaking sports achievements. World events
So I got a Blind from The Rye Guy. Does blind tasting make your palate better. Thats what were here to find out. Hope you enjoy.
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What is Blind Whiskey Tasting
A blind whiskey tasting is the process of sampling and evaluating whiskey without knowing its brand, price, or label
. This eliminates bias and allows the taster to form an opinion based purely on the spirit's aroma, taste, and finish. It is a popular practice among both casual drinkers and experts for exploring new whiskies and challenging their own palates.
Why taste whiskey blind?
Removes bias: The influence of a prestigious name or high price can unconsciously sway a taster's perception of quality. Tasting blind ensures that judgment is based solely on sensory experience.
Focuses on quality: It directs attention to the whiskey's inherent characteristics, such as craftsmanship, complexity, and balance. This can reveal that an inexpensive bottle is more enjoyable than a supposedly high-end one.
Enhances education: For both novices and seasoned enthusiasts, blind tasting is a fun way to improve sensory skills. It trains the palate to identify specific flavor notes like oak, smoke, fruit, and spice without relying on marketing claims.
Levels the playing field: In a group setting, blind tasting allows people with varying levels of experience to participate equally. It promotes discussion about what each person is experiencing, which can highlight nuances others might have missed.
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How to host a blind tasting
To ensure a fair and fun tasting experience, preparation is key.
Select the whiskies: Choose a group of three to five whiskies, as more can fatigue the palate. For the most accurate comparison, select whiskies of a similar style and proof range (within 10 proof points).
Conceal the identities: Before guests arrive, have a non-participant—or yourself, if you are participating—pour each whiskey into identical, numbered vessels, such as carafes or vials.
Take notes: Use a tasting mat or scoresheet with numbered spaces corresponding to the samples. The scoresheet can include sections for notes on appearance, aroma, taste, and finish.
Taste and discuss:
Set out the numbered glasses, palate cleansers like water and crackers, and tasting sheets.
Have participants taste each whiskey one by one, recording their personal impressions.
Save discussion until everyone has completed their evaluation to avoid influencing others.
The big reveal: Once all samples have been scored, unveil the identities of the whiskies and compare notes. This is often the most surprising and enjoyable part of the event.
Tell me more about how blind tastings help develop a whiskey palate
Blind whiskey tastings are one of the most effective ways to develop a whiskey palate because they eliminate bias and force the taster to rely purely on their senses
. Regular blind tasting hones your ability to identify and differentiate subtle sensory characteristics, building a strong "sensory memory" over time.
We are back again with another amazing story. Today we talk with Brad Irwin of Oregon Spirit Distillers. Out of Bend, Oregon bringing the heat. We talked everything from Rickhouse theft to marketing. Really hope you enjoy.
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To look at the production team at Oregon Spirit Distillers, you’ll find a story of how amazing spirits aren’t simply made. World-class spirits are a product of a solid worth ethic and a growth mindset. Many of us worked our way up in the production department due to that solid work ethic, an unwavering commitment to quality, and most importantly, an enthusiasm for learning. We humbly nod to those who showed us the way, their ability to teach, and a willingness to share.
We are thankful for the body of knowledge created and passed down from generations of distillers that helps us make traditional and authentic spirits from scratch and by the senses. Our goals are lofty, and we accomplish them because of our strong team dynamic. It’s in our name, we are the spirit distillers of Oregon Spirit Distillers. We are proud to work together and make spirits we love to enjoy.
BRAD IRWIN
Owner/Master Distiller
Whiskey has three main ingredients: grain, water, and passion. Brad found a natural bounty of all three in his hometown of Bend, Oregon.
In 2009, Brad and his wife Kathy embarked on the journey that would eventually create Central Oregon’s first grain to glass whiskey distillery. Local high desert grain and mountain water were easy to source. The region's unique climate provided plenty of corn, barley, wheat, and rye. Crisp and pure water from the Cascade Mountains was abundant. Brad’s passion for history, tradition, and quality is delivered in every drop that Oregon Spirit Distillers produces.
2025 has found Brad back on the Production floor and he is loving every minute of it! "It's great to get my hands dirty again and continue to expand and perfect our processes and products!"
All spirit begins with its base ingredients. Ours is born in the grain farms of the High Desert, where hardy grains thrive under the watchful eye of dedicated farmers. Upon receiving these grains, they are run through our mill before being brought to the mash tun, where cascade mountain water will begin to unlock the milled grain and allow it to be transformed into something truly special with the addition of yeast in our fermentation tanks.
The resulting ferment is then put through the stripping still, separating its alcohol from the rest of the mash, producing what is referred to as the low wines. The spent grain is then returned to the farmer for their cattle, creating a circle of sustainability that is vital to Oregon’s ecosystem.
The low wines then make their way to the core of our operation where they are distilled under careful hands and separated by cut until only the finest, referred to as the hearts, remains.
While some of these spirits will receive an infusion of botanicals, our whiskeys continue their process, aging in Kelvin Cooperage crafted barrels each for a minimum of four years, with some spending even longer in this golden maturation.
Throughout this process, our High Desert climate continues to seep its way into the spirit, creating temperature fluctuations and an arid environment that increases the barrels influence on the final product, which we encourage by refraining from topping off our barrels. Each spirit, in its proper time, makes its way to the bottling line where we package and prepare it for distribution.
With expert distillers and dedicated support staff, we couldn’t be prouder of our production methods, our team, and our exemplary final product.
All right, I have talked about it for so long. Until I'm blue in the face American single malt is here to stay and you need either get on the bandwagon or move over.
Today we deep dive into what is American single malt, why American Single Malt. In the future of ASM. I hope you enjoy and keep your mind and your pallet open.
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what is american single malt whiskey
American single malt whiskey is a style of whiskey distilled in the United States, made from 100% malted barley at a single distillery
. This distinguishes it from other American whiskies like bourbon, which requires a minimum of 51% corn in its mash bill.
In December 2024, the Alcohol and Tobacco Tax and Trade Bureau (TTB) officially recognized American Single Malt as a distinct category with specific standards. As of January 19, 2025, to be labeled as "American Single Malt Whiskey," it must be made from 100% malted barley, mashed, distilled, and aged in the United States at a single distillery. It must be distilled to no more than 160 proof (80% ABV), aged in oak barrels of no more than 700 liters, and bottled at a minimum of 80 proof (40% ABV). Caramel coloring is permitted but must be declared on the label. This formal recognition ensures consistency and authenticity.
Comparing American single malt to other whiskies
Compared to Bourbon: Bourbon requires a mash bill of at least 51% corn and must be aged in new, charred oak barrels, while American single malt is 100% malted barley and allows for the use of used barrels.
Compared to Scotch: Both are made from 100% malted barley at a single distillery. However, American single malt must be produced in the U.S.. Differences in aging and climate can lead to more pronounced vanilla and caramel notes in American versions, and regional temperature variations further influence flavor profiles.
The American Single Malt Whiskey Commission (ASMWC) was instrumental in advocating for official recognition, leading to growth in the craft distillery scene with diverse regional flavor profiles.
The American Single Malt Whiskey Commission (ASMWC) played a crucial role in establishing and advocating for the official recognition of American single malt whiskey as a distinct category.
Key aspects of the ASMWC's role
Defining the category: The ASMWC worked to establish a standard of identity for American single malt whiskey, outlining specific criteria for its production to ensure quality and consistency. These standards include using 100% malted barley, distillation at a single distillery in the U.S., and maturation in oak barrels (used or new, charred or uncharred) with a maximum capacity of 700 liters.
Advocacy and lobbying: The commission actively campaigned for the Alcohol and Tobacco Tax and Trade Bureau (TTB) to recognize American single malt as a formal whiskey category. They collaborated with organizations like the Distilled Spirits Council of the U.S. (DISCUS) and the American Craft Spirits Association (ACSA) to achieve this recognition.
Promoting and educating: The ASMWC aims to promote American single malt whiskey and educate both the trade and consumers about the category. This includes distinguishing it from other types of whiskey and showcasing the unique characteristics and potential of American single malts.
Supporting growth and innovation: While establishing clear standards, the ASMWC also seeks to foster innovation within the American single malt category, allowing distilleries to experiment with different techniques and flavor profiles. This balance is crucial for both establishing the category's integrity and allowing for its continued evolution.
“Today we’re heading to the desert — where saguaros stand guard, the sun bakes the earth, and whiskey takes on a flavor you can’t find anywhere else. I’m sitting down with Mark from Whiskey Del Bac, the Arizona distillery turning mesquite smoke, bold ideas, and Southwestern grit into some of the most distinctive American single malts out there. We’ll talk about the magic of desert aging, the art of mesquite malting, and how Whiskey Del Bac is carving its own trail in the whiskey world. So pour a glass, kick back, and join me for a taste of the Southwest — one sip at a time.”
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The Story of
Like many great ideas, it came about while drinking Scotch...
It was one of those cool desert nights in 2006 where Elaine and Stephen Paul sat outside on their patio, barbecuing over a mesquite fire and enjoying a glass of Scotch. Elaine had an idea — “What if you made single malt whiskey with ‘mesquited’ malt instead of peated malt?”
Stephen couldn’t shake the concept. After all, he knew mesquite well. He and Elaine owned a furniture design company that specialized in mesquite. Well-known for the flavor it imparts to food that is cooked over it, mesquite is a beautifully grained wood native to the desert Southwest.
Stephen began learning everything he could about how the Scots make their whiskies. While learning how to floor-malt barley, he began with the recipe for Classic, modeled after the unpeated style of Speyside Scotches. If he could nail down a clean-finishing American Single Malt Whiskey that rivaled Scotland’s finest, then he could take the recipe and put a Southwest spin on it — which is how our mesquited (not peated) Dorado was born.
Stephen's Great Aunt, Nina Paul, working in the desert.
When daughter Amanda Paul (Stephen and Elaine’s daughter) got wind that her dad was making whiskey, she moved back home to Tucson from New York City in 2011 to make Whiskey Del Bac a business with Stephen. They founded Hamilton Distillers Group and launched the Whiskey Del Bac brand under it. Named after Tucson’s 17th century Spanish mission San Xavier del Bac, Whiskey Del Bac is a combination of English, Spanish and the native Tohono O’Odham tongue meaning “Whiskey of the Place Where the River Reappears in the Sand.” While it may be tempting to call it Del Bac Whiskey, it is Whiskey Del Bac.
Amanda helped get the licensing, build the Whiskey Del Bac brand, and together with Stephen they officially launched the whiskeys to a warm reception in the Old Pueblo. As a family, the Pauls set out to define what an American Single Malt Whiskey from the great American Southwest could be. The idea of terroir in whiskey has been much debated, but Whiskey Del Bac has established a flavor profile that is firmly rooted in the desert. Amanda and Stephen inherited a profound love for the desert, which began in their family over a century ago when Stephen’s great grandfather pioneered the date farming industry in Coachella, California. Stephen’s great aunt Nina was a role model for him in how to perceive and appreciate the desert.
$120.00
Our annual Distiller’s Cuts are ways to explore the seasonality and complexity of American Single Malt Whiskey.
The Summer 2025 Distiller‘s Cut features a lightly smoked blend of Sauternes, second-use Whiskey Del Bac, and rhum agricole.
By Patreon request, thanks Chris. Today we get into a little review of the world of whiskey. From what it is, to How to get it on the shelf. Hope you enjoy.
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A crash course on whiskey
What is whiskey?
Whiskey is a distilled alcoholic beverage made from fermented grains like barley, corn, rye, and wheat, aged in wooden casks. The specific type of grain, how it's prepared, and the distillation and aging processes all influence the final taste and character of the whiskey.
Main types of whiskey
Scotch: Made in Scotland, primarily from malted barley, aged for a minimum of three years in oak casks, and often has a smoky flavor from peat.
Bourbon: Made in the United States, predominantly from corn (at least 51%), and aged in new charred oak barrels, resulting in sweet caramel and vanilla notes.
Irish Whiskey: Typically triple distilled for a smoother taste, using malted and unmalted barley, and matured for a minimum of three years.
Rye Whiskey: Characterized by its spicy and fruity notes, made with at least 51% rye grain.
Canadian Whisky: Aged for a minimum of three years, often lighter and smoother due to the use of column stills.
Japanese Whisky: Generally smooth and refined, often double distilled, with less smoky or peaty flavor and subtle fruit, floral, and honey notes.
Tennessee Whiskey: Similar to bourbon, but undergoes a charcoal mellowing process before aging, resulting in a sweet and mellow flavor.
Key stages in whiskey production
Mashing: Grains are mixed with hot water, converting starches into sugars.
Fermentation: Yeast is added to the mash, converting sugars into alcohol.
Distillation: The fermented liquid is heated in a still, and alcohol vaporizes, separating it from water and impurities.
Aging: The spirit is matured in wooden barrels, absorbing flavors and colors from the wood.
Bottling: The whiskey is filtered, diluted (if needed), and bottled for consumption.
How to taste whiskey
Observe: Examine the color and viscosity ("legs") in the glass.
Nose: Gently smell the whiskey, allowing aromas to unfold without overwhelming your senses.
Sip: Take small sips, letting the whiskey coat your tongue and noting the flavors and mouthfeel.
Finish: Pay attention to the lingering flavors after swallowing.
Experiment: Try adding a few drops of water to open up flavors and aromas.
Enjoying whiskey
Whiskey can be enjoyed in various ways:
Neat: Served without any additions, allowing you to appreciate its pure flavor.
On the Rocks: Served over ice, which chills and dilutes the whiskey.
With a few drops of water: Can help open up the flavor profile and reduce the intensity.
In cocktails: A versatile spirit used in classic cocktails like the Old Fashioned, Manhattan, and Mint Julep.
No matter how you choose to enjoy it, taking your time and savoring the experience is the most important part of exploring the world of whiskey.
We are back again with another banger episode. Today we chat with Joe, Master Distiller for Minden Mill Distilling. We talk all things from Dirty Garages to Estate grown grains. I really hope you enjoy.
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Minden Mill oversees every step of the grain-to-glass process on one estate – no part is outsourced. Estate distilling is the highest calling of craft, ensuring unparalleled quality and authenticity.
Featuring best-in-class stills and climate-controlled rickhouses, there is no other whiskey-making facility like it in the world.
Starting with varieties of grain that will thrive in a shorter growing season, the harsh high desert climate yields a more savory and nutty flavor profile across our range of whiskeys.
Surrounded by the Sierra Nevada mountains and a short drive from Lake Tahoe, our state-of-the-art estate distillery is open to visitors for tours, tastings, and craft cocktails that highlight the terroir of our pioneer landscape.
Nevada Straight Bourbon Whiskey
A modern take on classic American whiskey, our Bourbon is savory and balanced.
Nevada Straight Rye Whiskey
A celebration of the Carson Valley terroir, our Rye balances spice with candied orange peel notes.
American Single Malt
With a highly innovative process, our American Single Malt is an elegant whiskey.
After a years-long effort by the American Single Malt Whiskey Commission American Single Malt has officially been ratified as the newest category of American Whiskey on December 18, 2024. Minden Mill Master Distiller Joe O’Sullivan has been a pioneer in the movement for category standard adoption, having apprenticed under Steve McCarthy, who is widely recognized as being the creator of American Single Malt in the 1990s.
Today, Joe furthers the category’s innovation as one of the few U.S. distillers making American Single Malt entirely on a single estate, cultivating the distinctive terroir of Nevada’s High Desert region. Minden Mill remains committed to furthering American Single Malt through its membership with the Commission and educating consumers and trade on whiskey’s newest chapter. Visit our estate distillery for a tour and tasting to discover the new dimension of American Whiskey!
Our Estate Process100% Estate MadeState-of-the-Art DistilleryCrafting a Distinct TerroirDiscover the Estate Whiskey ExperienceDiscover a World-Class Whiskey ExperienceOur Family of Craft SpiritsSingle Estate WhiskeyThe Newest Category of American WhiskeyLeaders in Estate-Made American Single Malt
Well I don't know what to say. Whiskey is changing always moving. But is it going the right way. On todays episode we Talk all about the influencer culture in whiskey and its positive and negative. Let me know how you feel, am I way off. Or is there something to it.
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Whiskey influencers are individuals who use social media platforms to share their knowledge, opinions, and experiences related to whiskey, often with a focus on building a community and promoting specific brands or products. They may review different types of whiskey, provide tasting notes, discuss whiskey history and production, or showcase whiskey-related events and experiences.
Here's a more detailed breakdown:
Content Creation:
Whiskey influencers create a variety of content, including reviews, tasting notes, educational posts, and behind-the-scenes looks at distilleries.
Platform Focus:
They utilize platforms like Instagram, YouTube, TikTok, and blogs to reach their audience.
Community Building:
Many whiskey influencers aim to foster a community around whiskey appreciation, encouraging interaction and engagement with their followers.
Brand Partnerships:
Some influencers collaborate with whiskey brands for sponsored content, product reviews, and event appearances, while others maintain a focus on independent and honest reviews.
Variety of Approaches:
There's a range of styles within the whiskey influencer space, from those who focus on the technical aspects of whiskey to those who emphasize the social and lifestyle aspects.
Whiskey influencers collaborate with brands in various ways to promote their products and enhance brand awareness. Here's a look at how these partnerships work and some examples:
1. Types of collaborations
Sponsored Posts and Reviews: Influencers create content featuring a specific brand's whiskey, sharing their tasting notes, reviews, and overall experience with the product.
Brand Ambassadorships: Brands establish long-term partnerships with influencers who become advocates for their products, consistently featuring them in content and potentially even participating in product development or special releases.
Account Takeovers: Influencers temporarily take over a brand's social media accounts, creating engaging content and interacting directly with the brand's audience.
Affiliate Marketing: Influencers use unique codes or links to track sales generated through their content, earning a commission on each sale.
Giveaways and Contests: Brands team up with influencers to run giveaways or contests that engage audiences and generate excitement around their products.
Hosting Events and Tastings: Influencers host live or virtual events, such as distillery tours or tasting sessions, to promote a brand and its offerings.
Product Seeding: Brands send free products to influencers in exchange for organic content creation.
Lets head up north the Pennsylvania. Where rye whiskey is king and has a long history. Today we are chatting with Avianna Wolfe and talking all things S&W. From there what made them do this, to preserving heritage and history. Its a epic episode.
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Dick Stoll’s roots stretch back to his tenure at the historic Pennsylvania Michter’s Distillery. There, under the mentorship of Master distiller C. Everett Beam, Stoll honed his skills and mastered the particular style of Pennsylvania whiskey distillation.
Despite Pennsylvania Michter’s closure in the 1980s, Stoll’s passion for both whiskey and the region has endured. As a capstone to his career, he partnered with Avianna and Erik Wolfe to revive the historic legacy right here in Lititz, Pennsylvania.
Stoll & Wolfe pays homage to centuries of artisanal craftsmanship while ushering in a new chapter in the state’s whiskey legacy. Stoll & Wolfe has worked diligently to produce premier whiskies that capitalize on historic grains, local techniques, and a connection to the larger community. With each meticulously crafted sip of Stoll & Wolfe spirits, one can taste the echoes of Pennsylvania’s rich past and the promise of its enduring legacy in the world of whiskey.
Established in 2016, Stoll and Wolfe was founded as a revival of the art of Pennsylvania whiskey distilling and the long storied, tradition that has made the Lancaster region a hot bed for innovation.
Pennsylvania’s rich history of American whiskey craftsmanship and heritage dates back to the 1700s. Throughout the history of whiskey making, no distiller has become more synonymous with the Pennsylvania whiskey region than Dick Stoll.
To experience the Stoll & Wolfe dedication to distilling, visit us in our tasting room in Lititz, Pennsylvania or place an order in both our local online store or nationwide shipping options. We are excited for you to join us in celebrating our shared history and craft.
AMERICAN RYE WHISKEY HISTORY BORN IN LANCASER CO, PA. “The Bomberger Distillery Complex (just over 5 miles from Stoll & Wolfe) represents the transformation of whiskey distilling from a seasonal agricultural enterprise into a large-scale industry specializing in the yearround production of distilled spirits.” -National Register Historic Places • The site has a documented history of spirit production since 1753. Bomberger's was listed on the National Register of Historic Places in 1975, declared a National Historic Landmark in 1980, and was America's smallest commercial distiller at the time of its 1989 closure. • The National Register of Historic Places lists Bomberger’s Distillery amongst the most significant locations in American Manufacturing History amongst the original Anheuser-Busch Brewery, Coca-Cola Bottling Plant in Georgia, Duke Homestead and Tobacco Factory in North Carolina, and the Milton Hershey Mansion. Notable Dates in Local Whiskey History 1753 John and Michael Shenk, Swiss Mennonite farmers, Began Distilling Rye Whiskey at the Site. 1783-1827 Rudolph Meyer (Brother in Law of Michael Shenk) Acquired the Distillery and Operated with Modest Improvements. 1827-1860 John Kratzer (Shenk’s Descendants) Runs Distillery Making Continual Improvements and Expanding Production. 1860-1919 Abraham Bomberger and Sons Operate Until Prohibition Forces Closure of Distillery. 1920-1934 Distillery is Closed Due to Prohibition 1934-1961 Operates Under Variety of Names, Mostly Small Scale Local Production and Contracts 1961-1972 Charles Everett Beam is Master Distiller 1972-1989 PA Michter’s Operational, Dick Stoll Master Distiller
Ok we have talked stills in the past. But never 3 chamber stills. They are unique and different and tend to make a very oily and viscous whiskey. Check it out, sorry it was raining hard in the shed so the mic might be a little hot or laggy. I tried to clean it up.
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A three-chamber still is a type of distillation apparatus, historically used for producing whiskey, particularly rye, in the mid-1800s and early 1900s. It features three separate chambers stacked vertically, each with a specific role in the distillation process. These stills are known for producing a heavier-bodied, aromatic spirit due to the way they extract flavor compounds.
Here's a breakdown of the three-chamber still:
Design:
The still consists of a tall, column-like structure, often made of wood or copper, divided into three chambers.
Function:
Freshly fermented mash (or distiller's beer) is fed into the top chamber. Steam, generated from the bottom chamber, heats the mash, and vapor containing alcohol and flavor compounds rises to the next chamber. Each chamber has a valve for liquid to flow down to the chamber below.
Extraction:
The bottom chamber, initially filled with water and then with spent mash, is where steam extracts heavier oils and flavor compounds.
Output:
The vapor from the bottom chamber then passes through the middle and top chambers, stripping out alcohol and flavor from the mash in each.
Historical Use:
Three-chamber stills were popular for producing rye whiskey in the mid-1800s but largely disappeared after Prohibition.
Why they are used:
Flavor profile:
Three-chamber stills are known for producing a heavy-bodied, oily, and aromatic spirit, often with lavender-like notes, making them suitable for rye whiskey.
Efficiency:
The design allows for efficient extraction of flavor compounds from the mash, resulting in a flavorful distillate.
Batch process:
Three-chamber stills are typically used in a batch process, meaning they are not continuously running, allowing for careful fractionation of heads, hearts, and tails.
Modern Revival:
Three-chamber stills are making a comeback in some distilleries as distillers seek to recreate the unique flavor profiles of pre-prohibition spirits.
Leopold Bros is a notable example of a distillery reviving this style, using a meticulously engineered three-chamber still to produce their signature Three Chamber Rye.
Leopold Bros Three Chamber Rye
The Revivial of a Lost American Tradition
Leopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and grew the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey.
The 2022 summer release of the Three Chamber Rye is a Single Barrel offering. Todd Leopold worked through our dunnage warehouse, searching for the best barrels that are at least 5 years old.
He found some commonalities: rich aromas of peanut shell, maple syrup, cocoa nibs, and hazelnuts followed by wafts of fruits like plum, cherries, apricot and orange marmalade. In the finish, you will find the floral notes that are the hallmarks of Three Chamber Rye: lavender, rose, elderflower, and chamomile. Each barrel he selected has differing intensities of these notes and thus every bottle from this collection is marked with the barrel number and the date the barrel was filled. We hope you enjoy this rebirth of an American classic as much as we enjoyed making it.
Finally Im getting to releasing this great episode. Not from not wanting to but MAN its been busy. Today we are talking to the Doll Of Distilling herself Erin Lee. I am so excited for this chat, we talked all about Step up program. We dove deep into Tea. You Just have to check it out.
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ADI’s International Spirits Competition Rising Star in Distilling Shortlist Nominee: Erin Lee
Erin Lee, a graduate of the StepUp Internship program, has transitioned from fashion designer and tea sommelier to distiller in a remarkable journey. Her passion for tea, sparked by a trip to Asia, led her to become a Certified TAC Tea Sommelier in 2021. This newfound appreciation for intricate flavors directed her towards whiskey, culminating in her selection for the inaugural STEP UP Intern class by the American Craft Spirits Association. Erin has trained at renowned distilleries across the U.S. and joined Few Spirits as Head Distiller in 2023. Currently, with support from the Michael James Jackson Foundation, she is pursuing her General Certificate in Distillation from the Institute of Brewing and Distilling. And for these reasons the American Distilling Institute’s International Spirits Competition selected Lee as a shortlist nominee for our 2024 Rising Star in Distilling Award.
A grain-to-glass distillery since 2011, FEW Spirits produces award–winning craft whiskey and gin in a tucked away alley located in the growing Chicago suburb of Evanston, IL..
ALSO KNOWN AS THE COLUMBIAN EXPOSITION, THE 1893 WORLD’S FAIR TOOK PLACE IN CHICAGO, ILLINOIS. IT REPRESENTED THE DAWN OF MODERNISM & INTRODUCED OUR NATION TO phosphorescent LIGHTS, MOVING WALKWAYS, an electricity powered water fountain and the invention of THE FERRIS WHEEL. It WAS even THE LAUNCHING GROUND OF A NOTABLE BRAND OF JUICY CHEWING GUM AND A BRAND OF BEER THAT WAS AWARDED A FIRST PLACE BLUE RIBBON. BOTH ARE STILL AROUND TODAY.
however, IT WAS ALSO THE GOLDEN AGE OF PRE-PROHIBITION WHISKY.
SEVERAL DECADES LATER, EVANSTON, A SUBURB JUST NORTH OF CHICAGO, WOULD BECOME KNOWN AS THE SEAT OF PROHIBITION AND THE established HEADQUARTERS FOR THE TEMPERANCE MOVEMENT – SPEARHEADED BY A WELL KNOWN FEMALE FIGURE, WHO ALSO ADVOCATED HEAVILY FOR WOMEN’S SUFFRAGE. prohibition was repealed in 1933, but EVANSTON WAS A DRY COMMUNITY THAT CLUNG DEAR TO concept of the NOBLE EXPERIMENT decades AFTER repeal.
THESE TWO ICONIC MOMENTS IN TIME AND PLACE, BECAME the INSPIRATION behind few spirits.
PAUL HLETKO, FOUNDER & DISTILLER, SAW THE POWER OF PEOPLE FOLLOWING THEIR DREAMS. he TURNED HIS SIGHTS TO MAKING SPIRITS. HE RELENTLESSLY PURSUED A NEW STYLE OF URBAN WHISKEY THAT WOULD BE THE EQUAL TO THAT OF HIS FRIENDS IN KENTUCKY. BUT CREATING WHISKEY IN THE SEAT OF PROHIBITION? SEEMED LIKE A GOOD PLACE TO START A BOLD, PARADIGM BREAKING WHISKEY BRAND.
DOWN A DARK BACK ALLEY IN EVANSTON, YOU WILL FIND AN OLD CHOP-SHOP MAKING FLAVORFUL BOURBON & RYE FROM GRAIN-TO-GLASS WITH A BOLD CHICAGO-STYLE TWIST. Innovative products continue to flow from the team at FEW. PROOF, AS EVER, THAT APPEARANCES CAN BE DECEPTIVE.
Smashing Pumpkins
In an innovative collaboration, FEW Spirits and The Smashing Pumpkins have unveiled a distinctive bourbon, meticulously crafted and brought to bottle strength using Billy Corgan’s own Midnight Rose Tea from his tea shop in Chicago, Madame Zuzu’s. This unique partnership – unlike any in the rock-whiskey world before – blends the bold flavors of our exceptional FEW bourbon with the avant-garde musical spirit of The Smashing Pumpkins, known for their influential alternative rock sound showcased in iconic albums like ‘Siamese Dream’ and ‘Mellon Collie & The Infinite Sadness.