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The Spirit Guide Society

Pouring With Heart

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The Spirit Guide Society

The Spirit Guide Society

Pouring With Heart

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About Us

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.

Latest Episodes

Nelson's Green Briar with Founder Charlie Nelson

EIf 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. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 hisproducts 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 that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow, Russia, and

74 MIN3 d ago
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Nelson's Green Briar with Founder Charlie Nelson

Jack Daniels #2 with Master Distiller Jeff Arnett

EJack 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! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 theMaster Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to JackDaniel’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’sMaster 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. Remarked a Nashville Magazine reporter, “Using a reverse sophistication, the ads draw the eye like an old photograph of Abraham Lincoln.” 1966 The British Invasion. Future greats of rock and r

58 MIN3 w ago
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Jack Daniels #2 with Master Distiller Jeff Arnett

BenRiach with Rachel Potts

ECOVID-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 -- 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

53 MINAPR 17
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BenRiach with Rachel Potts

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

EWe'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. -- 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then

72 MINAPR 14
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All Things Maker's Mark with Johnnie "The Scot" Mundell

Making Drinks Easy with Paul Masterson

EAs 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. -- 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 sleevesto 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 franklywe 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 ifwe’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 GrandSingle 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. -- Follow Paul https://www.youtube.com/drinksmadeeasy IG: @masterson.paul/@drinksmadeeasy Twitter: @PaulDMasterson -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

50 MINAPR 7
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Making Drinks Easy with Paul Masterson

How To Make a Gold Rush with Manny Nieves

EWe're all Socially Isolated, but that doesn't stop the Spirit Guide Society! Pedro is broadcasting live from his home with Seven Grand Assistant General Manager Manny Nieves teaching us how to make the perfect Gold Rush cocktail! -- 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 -- -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 sleevesto 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 franklywe 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 ifwe’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 GrandSingle 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. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

36 MINMAR 24
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How To Make a Gold Rush with Manny Nieves

Speed Rack/Leyenda's Ivy Mix: The Post COVID-19 State of The Hospitality Industry

EWhile this may not be what we normally talk about on this podcast and we hope things get back to normal soon, we're coming to you today with stories of some of the people who have been affected by the recent Shut Down. With all of the uncertainty in today's society, many of the people on the front lines make their living in the Hospitality Industry. With so many people being forced to stay at home, these Bartenders, Bar Backs and waiters are facing an unknown future. Today, Ivy Mix joins us for a No Holds Barred conversation with Pedro about the state of her bar, Leyenda, and the issues she is facing with her bartender charity, Speed Rack. - A GoFundMe has been setup for the staff at Seven Grand where we record all of our Whiskey podcasts. Please consider checking it out: 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc tw...

23 MINMAR 20
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Speed Rack/Leyenda's Ivy Mix: The Post COVID-19 State of The Hospitality Industry

The Complete Whiskey Course with Robin Robinson

EOur guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Robin: Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors. About the book: Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

64 MINMAR 17
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The Complete Whiskey Course with Robin Robinson

Dewar's Scotch Whisky with Gabe Cardarella [REBROADCAST]

E(Originally Aired 1/22/19) Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast. -- What we drank: Aberfeldy 12 Aberfeldy 21 Dewar's 18 Dewar's 25 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

47 MINMAR 10
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Dewar's Scotch Whisky with Gabe Cardarella [REBROADCAST]

F. Paul Pacult: Founder of The Spirits Journal & Special Projects Editor for The New York Times Magazine

EF. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America’s foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know. Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Forbes: (forbes.com) F. Paul Pacult is America’s foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

40 MINMAR 3
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F. Paul Pacult: Founder of The Spirits Journal & Special Projects Editor for The New York Times Magazine

Latest Episodes

Nelson's Green Briar with Founder Charlie Nelson

EIf 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. -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 hisproducts 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 that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow, Russia, and

74 MIN3 d ago
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Nelson's Green Briar with Founder Charlie Nelson

Jack Daniels #2 with Master Distiller Jeff Arnett

EJack 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! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 theMaster Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to JackDaniel’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’sMaster 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. Remarked a Nashville Magazine reporter, “Using a reverse sophistication, the ads draw the eye like an old photograph of Abraham Lincoln.” 1966 The British Invasion. Future greats of rock and r

58 MIN3 w ago
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Jack Daniels #2 with Master Distiller Jeff Arnett

BenRiach with Rachel Potts

ECOVID-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 -- 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

53 MINAPR 17
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BenRiach with Rachel Potts

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

EWe'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. -- 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then

72 MINAPR 14
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All Things Maker's Mark with Johnnie "The Scot" Mundell

Making Drinks Easy with Paul Masterson

EAs 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. -- 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 sleevesto 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 franklywe 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 ifwe’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 GrandSingle 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. -- Follow Paul https://www.youtube.com/drinksmadeeasy IG: @masterson.paul/@drinksmadeeasy Twitter: @PaulDMasterson -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

50 MINAPR 7
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Making Drinks Easy with Paul Masterson

How To Make a Gold Rush with Manny Nieves

EWe're all Socially Isolated, but that doesn't stop the Spirit Guide Society! Pedro is broadcasting live from his home with Seven Grand Assistant General Manager Manny Nieves teaching us how to make the perfect Gold Rush cocktail! -- 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 -- -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- 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 sleevesto 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 franklywe 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 ifwe’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 GrandSingle 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. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

36 MINMAR 24
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How To Make a Gold Rush with Manny Nieves

Speed Rack/Leyenda's Ivy Mix: The Post COVID-19 State of The Hospitality Industry

EWhile this may not be what we normally talk about on this podcast and we hope things get back to normal soon, we're coming to you today with stories of some of the people who have been affected by the recent Shut Down. With all of the uncertainty in today's society, many of the people on the front lines make their living in the Hospitality Industry. With so many people being forced to stay at home, these Bartenders, Bar Backs and waiters are facing an unknown future. Today, Ivy Mix joins us for a No Holds Barred conversation with Pedro about the state of her bar, Leyenda, and the issues she is facing with her bartender charity, Speed Rack. - A GoFundMe has been setup for the staff at Seven Grand where we record all of our Whiskey podcasts. Please consider checking it out: 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 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc tw...

23 MINMAR 20
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Speed Rack/Leyenda's Ivy Mix: The Post COVID-19 State of The Hospitality Industry

The Complete Whiskey Course with Robin Robinson

EOur guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- About Robin: Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors. About the book: Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

64 MINMAR 17
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The Complete Whiskey Course with Robin Robinson

Dewar's Scotch Whisky with Gabe Cardarella [REBROADCAST]

E(Originally Aired 1/22/19) Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast. -- What we drank: Aberfeldy 12 Aberfeldy 21 Dewar's 18 Dewar's 25 -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- "Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

47 MINMAR 10
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Dewar's Scotch Whisky with Gabe Cardarella [REBROADCAST]

F. Paul Pacult: Founder of The Spirits Journal & Special Projects Editor for The New York Times Magazine

EF. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America’s foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know. Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it! -- Follow us: spiritguidesocietypodcast.com facebook.com/spiritguidesoc twitter.com/spiritguidesoc instagram.com/spiritguidesoc youtube.com/c/SpiritGuideSociety/?sub_confirmation=1 -- From Forbes: (forbes.com) F. Paul Pacult is America’s foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry. -- Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

40 MINMAR 3
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F. Paul Pacult: Founder of The Spirits Journal & Special Projects Editor for The New York Times Magazine
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