138 episodes

For over seven years, the biggest spirit brands in the world have been coming into our bars to teach whiskey, rum, tequila and mezcal enthusiasts about the drinks that they love. Now, we’re happy to bring that same level of knowledge and fun to you online as a podcast! Every Tuesday and Friday, Pedro Shanahan will be joined in front of a live audience by the people who know these alcohol brands the best, the ones who make it!

Subscribe to our YouTube Channel:
https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

Special Thanks to ToneMesa - Where the Art of Film meets the Science of Sound - for their post production audio services.

The Spirit Guide Society Pouring With Heart

    • Food
    • 5.0 • 1 Rating

For over seven years, the biggest spirit brands in the world have been coming into our bars to teach whiskey, rum, tequila and mezcal enthusiasts about the drinks that they love. Now, we’re happy to bring that same level of knowledge and fun to you online as a podcast! Every Tuesday and Friday, Pedro Shanahan will be joined in front of a live audience by the people who know these alcohol brands the best, the ones who make it!

Subscribe to our YouTube Channel:
https://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg

Special Thanks to ToneMesa - Where the Art of Film meets the Science of Sound - for their post production audio services.

    Four Roses with Master Distiller Brent Elliott

    Four Roses with Master Distiller Brent Elliott

    Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery

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    About Brent: (fourrosesbourbon.com)

    Being Master Distiller is something Brent Elliott says is hard to call a job because, to him, “it’s a privilege and a passion to be a part of Four Roses.”

    A native of Owensboro, Kentucky, Brent became Master Distiller at Four Roses in September 2015 and he is uniquely qualified for this role… after all, he’s been involved in Producing Four Roses premium Bourbons since he began with the company in 2005.

    As the Distillery’s Director of Quality, Brent’s years of experience with Four Roses include everything from applying his Chemistry degree in production, managing barrel inventories, production planning, to selecting barrels for special Single Barrel bottlings and Limited Edition products. Brent applies his on-the-job experience to his role of Master Distiller, ensuring that each Four Roses product has the fruity, smooth and mellow character, along with a hint of spice, that the brand has become known for around the world.

    Every stage of the production process is critical and you’ll find Brent’s heart and soul in every one of them. Named Master Distiller/Blender of the Year at the 2020 Icons of Whisky America award ceremony, Brent Elliott is particularly proud of Small Batch Select, the distillery’s newest permanent product-line extension since 2006, and the biggest addition to the storied history of the brand since he became master distiller. 

    Cheers.

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    A Q&A With Master Distiller Brent Elliott

    We know you don’t like to toot your own horn, but what makes you an ideal Master Distiller?

    In many ways, I am somewhat reserved. I think that aspect of my personality and my interest in science are what led me into the field of chemistry. But, after coming to Four Roses, leaning more about Bourbon and interacting with visitors to the Distillery, I began to realize that I never felt reserved when it came to Bourbon. I think the key is the excitement that surrounds any conversation about Bourbon…from both sides!

    What is your responsibility as Master Distiller?

    My focus will always be what got me to where I am, and what got the Four Roses brand where it is today, and that’s quality. It will be a challenge to be as involved in Quality as I always have been and to promote a brand that I love, but it’s a challenge I welcome!If we maintain the same quality that has come to define Four Roses and I successfully share my experiences and passion with the growing number of Bourbon enthusiasts, then I will be doing my job. This brand speaks for itself, and I’m committed to maintaining the product and sharing Four Roses Bourbon with as many people as possible.

    What’s been your favorite thing about working at Four Roses Bourbon thus far?

    If you look at Four Roses, you can see the tremendous growth over the past 5-10 years. In that time there has been a surreal feeling of excitement surrounding the brand and the industry as a whole. As Four Roses has grown, this excitement has attracted more wonderful and passionate people to the company. Working with them and sharing in the excitement is my favorite part of being here.

    What can the fans expect in years to come?

    More Bourbon of the same quality they know and love. And, with our recent investments to increase our capacity, even more people will have the chance to enjoy Four Roses.

    What gives you the most satisfaction at Four Roses?

    I’m happiest either when I am so deep into a project or task that I lose track of everything else OR when something is finally complete and I can take a big step b

    • 1 hr 17 min
    Nelson's Green Briar with Founder Charlie Nelson

    Nelson's Green Briar with Founder Charlie Nelson

    If you're looking for the historic legacy of Tennessee Whiskey, you do not want to miss our livestream tonight! Charlie Nelson, great-great-great grandson of Nelson's Green Briar Distillery founder Charles Nelson, is joining us to chat with Pedro about how he's relaunching the family's brand for the first time since 1909.

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    About Nelson's Green Briar: (greenbrierdistillery.com)

    The Nelson's Green Brier Heritage

    Charles Nelson was born July 4, 1835 in Hagenow, a small town in the Mecklenburg-Schwerin state of northern Germany. He was the eldest of six children whose father, John Philip Nelson, owned a soap and candle factory. When Charles was 15, his father decided he wanted to move his family to America for a better life. He sold his soap and candle factory, converted all of the family’s earthly possessions to gold and had special clothing made to hold all of that gold on his person during the journey. In late October of 1850, he gathered his family and boarded the Helena Sloman to set sail for America. As fate would have it, on November 19 of that year, intense storms and gale force winds sent many of the nearly 180 passengers overboard. John Philip Nelson was one of those unfortunate souls and weighed down by the family fortune, he sank directly to the bottom of the Atlantic Ocean. Luckily, the rest of the family arrived safely in New York, but with only the clothes on their backs, and 15 year-old Charles found himself man of the house.

    The Move to Nashville

    Penniless yet determined, Charles and his brother began doing the only thing they knew how to do: making soap and candles. After saving some money, the Nelson family moved west, settling in Cincinnati, Ohio. It was there that Charles, merely 17 years of age, entered the butcher business and acquainted himself with a number of fellow craftsmen who educated him in the art of producing and selling distilled spirits, particularly whiskey.

    Several years later, just before the start of the Civil War, Charles set out for Nashville seeking a fresh start and another American dream took tenuous root. He opened a grocery store which flourished from sales of his three best-selling products: coffee, meat and whiskey. The quality of both his products and service quickly built Charles a reputation that went unmatched in Nashville’s merchant circles. His honesty and fair dealings brought about great prosperity for his business as well as an elevated social status in the community. Very quickly however, Charles realized that the demand for his whiskey far exceeded his supply, revealing to him the opportunity to focus solely on whiskey. So he sold the grocery business. Legend has it the blend of coffee was then brought to the Maxwell House Hotel in downtown Nashville, where patrons would later proclaim it as “good to the last drop”. His butcher stayed in business and the store soon grew into a successful Nashville-based grocery chain that is still in business today.

    Beginnings Of A Distillery

    Charles bought the distillery that was making his whiskey in Greenbrier, TN, and a patent for improved distillation. He expanded the production capacity in order to keep up with demand. With this expansion, Nelson was not only creating more jobs, he was making a name for Tennessee Whiskey. By 1885, there were hundreds of whiskey distilleries in Tennessee, but only a handful were producing significant volume. That year, Charles Nelson sold nearly 380,000 gallons, that's around 2 million bottles, of Nelson’s Green Brier Tennessee Whiskey. In comparison other well-known brands had a maximum production capacity of just 23,000 gallons at that time. Green Brier Tennessee Whiskey was in such demand

    • 1 hr 14 min
    Jack Daniels #2 with Master Distiller Jeff Arnett

    Jack Daniels #2 with Master Distiller Jeff Arnett

    Jack Daniels is the #1 Selling Whiskey in the world and for the past 12 years has been under the stewardship if Jeff Arnett. Jeff joins us today from the Jack Daniels distillery in Lynchberg, TN for a wide ranging conversation about this historic brand. It's a fantastic conversation that you do not want to miss!

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    About Jack Daniels (jackdaniels.com)

    Born to Make Whiskey: The Story of Jack Daniels

    Crafting something that endures for over 150 years takes time and character. You’ll find plenty of both in the people and history that make Jack Daniel’s.

    Our Founding

    Jasper Newton Daniel, more commonly known as Jack, introduces the world to Old No. 7, his signature charcoal-mellowed Tennessee Whiskey.

    1864

    Jack leaves home and is taken in by Reverend Dan Call. At the Call family farm, he learns the art of whiskey making from the preacher and an enslaved man named Nathan “Nearest” Green. Jack would later hire Nearest as the Jack Daniel Distillery’s head distiller, what we call the Master Distiller today.

    1866

    The Jack Daniel Distillery is officially established, making it the very first registered distillery within the US, with Jack as the Master Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to Jack Daniel’s prime resource: the mineral-rich Cave Spring Hollow.

    1904

    Old No. 7 takes a gold medal at the World’s Fair in St. Louis, Missouri. It’s the first of seven gold medals Old No. 7 is awarded.

    1906

    After arriving at work early and unable to open his safe, Jack kicks it out of frustration and breaks his toe. The injury worsens and will eventually take his life.

    1907

    With no wife or children as heirs, Jack leaves his land and distillery to his nephew, Lem Motlow.

    PROHIBITION

    Master Distiller Jess Motlow and his older brother Lem Motlow see the distillery through its greatest challenges—Prohibition and the Great Depression

    1911

    Jess takes everything he and Lem learned from Jack and becomes the whiskey’s Master Distiller.

    1919

    The 18th Amendment is ratified and Prohibition becomes the law of the land. Jess can’t legally sell his supply of whiskey, so he stores it in warehouses in Birmingham, Cincinnati, and St. Louis. For several years, a whole lot of good whiskey winds up doing a whole lot of nothing.

    1933

    Prohibition is repealed and happy days are here again. But it would be several more years before Jess resumed production of Jack Daniel’s, as quality ingredients were in short supply post-repeal.

    WWII

    In the years following Prohibition, Master Distiller Lem Tolley helps the Jack Daniel Distillery weather the second of only two shutdowns in its history

    1941

    Lem commissions a life-size statue of Jack to be erected in front of the cave spring.

    1942

    A supply shortage makes Old No. 7 harder to come by, but savored all the more by those able to find it. Demand skyrockets.

    1944

    WWII builds to a peak. During this time the distillery ceases production so that resources can be redirected to help serve the war effort.

    1947

    In a New York City bar, Jackie Gleason introduces Frank Sinatra to Jack Daniel’s Tennessee Whiskey. It’s the start of a friendship that will endure the ages.

    1951

    Rock n’ roll takes over the airwaves as production at the distillery inches closer to pre-Prohibition levels.

    COMING OF AGE

    Master Distillers Jess Gamble (’64-‘66) and Frank Bobo (’66-‘88) watch the brand come of age, overseeing Old No. 7’s transformation from a little known regional whiskey to an American icon as synonymous with rock and roll as the electric guitar.

    1964

    Jess helps make Jack Daniel’s iconic, black and white ad campaign famous.

    • 58 min
    BenRiach with Rachel Potts

    BenRiach with Rachel Potts

    COVID-19 can't stop us! We've got Rachel Potts from BenRiach with us talking about their delicious core line of spirits. Please follow her @cocktails_and_dogtails

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    Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.

    https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet

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    About BenRiach:

    Distillery founder John Duff travelled to Kentucky and South Africa in pursuit of whisky adventures, returning to Scotland in 1898 to build the BenRiach Distillery. It is in his adventurous spirit that BenRiach boldly approaches the art of distillation and cask maturation. We call it BenRiach Maltology®

    As progressive Speyside whisky distillers, BenRiach crafts unpeated, peated and triple distilled malt whisky and holds

    some of the most experimental casks in Speyside. Small wonder the distillery team have nicknamed the distillery

    ‘The Lab’.

    We are one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floor

    maltings, a time honoured method that is celebrated for one month each year.

    Welcome to BenRiach Maltology.

    Rachel Barrie: Master Blender

    Rachel Barrie started her 26 year career in whisky after graduating with a first class honours in chemistry from Edinburgh University. Her first experience of malt whisky began in the Garioch district in Aberdeenshire, where she was born and brought up to appreciate the nuances of the locally distilled malt whisky. Rachel is the Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries.

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    Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

    • 53 min
    All Things Maker's Mark with Johnnie "The Scot" Mundell

    All Things Maker's Mark with Johnnie "The Scot" Mundell

    We're practicing Social Distancing and trying to do some good in the world at the same time. Johnnie Mundell, formerly Beam Suntory's Japanese Whisky Ambassador, is now here in his new role at Maker's Mark to talk about the brand, the newly initiated Restaurant Worker's Relief Fund and some DAMN good bourbon.

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    Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.

    https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet

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    ABOUT THE RESTAURANT WORKER'S RELIEF FUND:

    In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker's Mark, launched The Restaurant Workers Relief Program. This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. The overwhelming response from the community inspired other chefs around the country to create similar programs, working directly with The LEE Initiative and Maker's Mark. Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. Times, days and exact details vary between relief centers.

    Most of these relief centers are funded for the next two weeks but are hoping to be able to stay open longer with donations via www.leeinitiative.org. These relief centers include:

    Louisville

    Chef Edward Lee at 610 Magnolia

    Washington, DC

    Chef Edward Lee at Succotash

    Cincinnati

    Chef Jose Salazar at Mita's

    Los Angeles

    Chef Nancy Silverton at Chi Spacca

    Chicago

    Chef Paul Kahan at Big Star

    Seattle

    Chef Edouardo Jordan at Salare

    Denver

    Chef Alon Shaya at Safta

    Brooklyn

    Chef Greg Braxtrom at Olmsted and Nate Adler at Gertie's

    Lexington

    Chefs Ouita Michel and Samantha Fore at Great Bagel Bakery

    New Orleans

    Chef Donald Link at Cochon

    Atlanta

    Chef Linton Hopkins at Restaurant Eugene

    For more information on the relief efforts, please follow The LEE Initiative on social media https://www.instagram.com/leeinitiative/ . For details on each chef's relief center, including addresses, days and times of operation, and more, please visit their individual social media pages, linked above.

    About Chef Edward Lee

    Chef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and in DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee won a James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine (Artisan Books, April 2018). He also authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). His documentary film, Fermented, follows him around the world as he explores the rich culinary and cultural traditions of fermented food. For more information on Chef Edward Lee, please follow him on Twitter or Instagram or visit www.chefedwardlee.com

    About Maker's Mark® Bourbon

    In 1953, in Loretto, Kentucky, Bill Samuels, Sr., fulfilled his dream to create a handmad

    • 1 hr 12 min
    Making Drinks Easy with Paul Masterson

    Making Drinks Easy with Paul Masterson

    As part of our Stay At Home/Drink At Home series, we're chatting with the host of "Drinks Made Easy"/longtime Seven Grand Bartender Paul Masterson.

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    Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.

    https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund

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    About the GoFundMe:

    Hey there Whiskey Family

    While your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop.

    With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help.

    Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they’ve come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can’t wait for when this all blows over to throw the biggest celebration since the end of the prohibition 

    if we’ve ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love.

    We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”.

    In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support!

    Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people).

    Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We’ll tag it with your name and store it safely in our bottle locker for future visits! 

    Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. 

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    Follow Paul

    https://www.youtube.com/drinksmadeeasy

    IG: @masterson.paul/@drinksmadeeasy

    Twitter: @PaulDMasterson

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    Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

    • 50 min

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