Small batch is not inherently higher quality. Market volumes, dates and facility details are historical statements in the recording, not current data. This installment introduces the process but does not provide a finished recipe.
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Distinguishes buying existing stock from specifying production; links flavor goals to available barrels and the timing of use. Sweet, fruity, spicy and oaky are practical buckets, not a complete sensory ontology. Foundation and additional layers are considered together. Discusses small batches, evolving inventory and warehouse temperature limitations; these are producer-specific operational constraints.
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o that and you walk me through it. Yeah, absolutely. So, for for me, uh you know, to me there's four main flavor profiles in whiskey that most consumers gravitate towards. There's sweetness, fruitiness, spiciness, and oakiness. And so, you know, people when they hear blending, they think, "Oh, we're just going to take, you know, 100 barrels, no matter what, put them in a tank, blend them together, and then bottle them." Not for us. Our batch size is about 10 barrels. Um very small. You have to We taste through every single one of
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we start building our blends together. So, for us, our our methodology is people love bourbon or whiskey because of the sweetness. So, we really try to search for those sweet and fruity barrels first, and then we find that the spicy and the oaky barrels will kind of add to those. So, we'll try to build a base of sweet and fruit, and then the spice and oak will try to build layers on it. So, it's really like starting with a dish that, you know, you start with a you know, a a brisket or something, and you you're really trying to bu
Characters 5274–5808
us, our our methodology is people love bourbon or whiskey because of the sweetness. So, we really try to search for those sweet and fruity barrels first, and then we find that the spicy and the oaky barrels will kind of add to those. So, we'll try to build a base of sweet and fruit, and then the spice and oak will try to build layers on it. So, it's really like starting with a dish that, you know, you start with a you know, a a brisket or something, and you you're really trying to build layers of flavor on it with the different s
Analytical digest
- Distinguishes buying existing stock from specifying production; links flavor goals to available barrels and the timing of use.
- Sweet, fruity, spicy and oaky are practical buckets, not a complete sensory ontology. Foundation and additional layers are considered together.
- Discusses small batches, evolving inventory and warehouse temperature limitations; these are producer-specific operational constraints.
Restrictions
- Small batch is not inherently higher quality. Market volumes, dates and facility details are historical statements in the recording, not current data.
- This installment introduces the process but does not provide a finished recipe.