When Matt and I were walking around the tasting event at the New Orleans Bourbon Festival, Royce Neeley came up to us and said “I have something for you to taste.” He pulled a sample bottle of his four year… Continue Reading →
The McCormick Distillery in Weston, Missouri has added a new brand name and distillery called Ben Holladay and started making Bourbon again for the first time in about thirty years. In the late 1980s the distillery stopped making Bourbon as… Continue…
I get invited to many whiskey events, but Michter’s recently held one that I thought was an exceptionally good program. Michter’s hosted the Fort Nelson Fellowship Master Class and invited four bar managers from the Four Seasons Hotels from around… C…
I found this book to be an interesting combination of travel guide, cocktail recipes and history. Author Stephanie Stewart-Howard quotes me a few times and, for the most part, gets it correct. She does say that I gave the Nelson… Continue Reading …
There has been a long debate between the Distillers and the warehouse leader about who has a more vital role in making whiskey. Lincoln Henderson always said that you have to get it right at every step of the way,… Continue Reading →
Summer is the time to pull out the smoker and fix some ribs or pulled pork or brisket. So the question is, “What do I drink with this food?” Smoked cocktails are the rage today and if done right, they… Continue Reading →
Distilleries like to have images of their distillery hanging in their business offices. Many times it is an old photograph or two, but sometimes distilleries commission artists to paint an image of their distillery. These paintings are often “cleaned u…
The other day, Rosemary and I were invited to Michter’s Fort Nelson Distillery for a gathering of the local press and whiskey writers. Michter’s was celebrating the fact that the COVID vaccine made it possible to have such gatherings. They… Continue …
Lisa Wicker is fond of telling a story of how, while working at Starlight Distillery she got distracted one day and let a mash cook for a longer time at a lower temperature than was their normal process. To her… Continue Reading →
I first met Peter Pogue at the Oscar Getz Museum of Whiskey History about twenty years ago. We were both part of the Whisky Magazine tasting for the “Best of the Best Whiskey”. Peter introduced himself as we were sitting… Continue Reading →
