Spirits & Distilling Podcast - Episodes Tagged with “Bourbon”

46: Owen Martin of Angel’s Envy Applies Strategies from Scotch to Signature Kentucky Bourbon

Spirits & Distilling — Tue, 25 Nov 2025 00:00:00 -0700

Bourbon is the focus as master distiller Owen Martin joins Sydney Jones to dig into the production philosophies shaping Angel’s Envy today, from the Scotch-inspired discipline he brings to cask finishing to the blending strategy behind the brand’s new bottled-in-bond release. Owen breaks down how finishing barrels, entry proof, and batch selection influence flavor direction and why maintaining consistency across blends is becoming more complex as the distillery scales.

The conversation also explores Angel’s Envy’s operational expansion, including the new Henry County barreling and blending facility, and how shifting fill/dump operations impacts both workflow and whiskey profile. Owen shares insights into upcoming innovations—new grains, unfinished whiskey, and peated-barrel projects—while offering a practical look at balancing experimentation with a growing core portfolio.

In this episode, Jones and Martin discuss:

How Owen’s Scotch whiskey background shapes Angel’s Envy’s approach to cask finishing
Technical considerations behind the new bottled-in-bond release and its 103-proof maturation
Blending strategies for maintaining consistency across batches as the distillery scales
Development of peated-barrel and unfinished-whiskey projects
Operational shifts with the new Henry County barreling/blending facility
Innovation planning with new grain bills, malt whiskey, and future high-end finishes

And more.

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42: Alex Castle of Augusta Distillery Embraces New Challenges in Old Bourbon

Spirits & Distilling — Tue, 30 Sep 2025 13:00:00 -0600

As a Kentucky native, Alex Castle knew she wanted to work in beverage alcohol before most—bourbon is culturally important in the state, and she wanted to play a part in its continued tradition and evolution. She learned the ropes on pot stills at Alltech and a high-throughput continuous still at Wild Turkey before building out and launching Old Dominick in Memphis. But her return to Kentucky to helm Augusta Distillery and the Buckner’s brand has ushered in a new chapter of both learning and sharing, as she stashes away barrels of their own distillate for future releases while sourcing older barrels from fellow Kentucky distilleries for limited single-barrel releases.

In this episode, Castle and host Sydney Jones discuss:

learning the ropes at Town Branch Bourbon and Wild Turkey before building out and launching Old Dominick in Memphis
building out Augusta Distillery in a historic Kentucky building
the challenges in distillery processes that use Kentucky groundwater
building a flavor through-line in aged sourced-bourbon releases
barrel rotation as a means of balancing stock for intended age-statement releases
the impact of rye on bourbon flavors
how location can impact barrel maturation
weathering the current spirits-market slowdown

And more.

40: Joe O’Sullivan of Minden Mill Controls the Variables in Dry-Climate Whiskey Maturation

Spirits & Distilling — Tue, 02 Sep 2025 22:15:00 -0600

The romance of whiskey maturation meets environmental reality in many parts of the world these days—increasingly hot, dry climates can produce markedly different results than the humid environments of Scotland or Kentucky. That can leave distillers wrestling with the question of whether to lean into process- and environment-driven results, or to manipulate that environment to achieve intentional flavor goals.

For Joe O’Sullivan—master distiller at Minden Mill in Nevada’s high desert, just east of Lake Tahoe—the choice is clear: to prioritize consistency through distillation and maturation processes, so that they can let their estate-grown grain shine.

In this episode, O’Sullivan and host Sydney Jones discuss:

the impact of terroir on grain, and on distilled spirits made from that grain
losing 3 to 4 percent angel’s share per month in a very dry climate
building a distillery to optimize intended flavors in finished spirits
identifying signature flavor characteristics and optimizing whiskey blends to highlight them
controlling the rickhouse climate to mimic weather patterns in popular distilling centers such as Kentucky and Scotland

And more.

32: Aged Whiskeys and Citrus-Flavored Spirits Heat up for St. Augustine Distillery and City Gate Spirits

Spirits & Distilling — Tue, 13 May 2025 19:00:00 -0600

In this episode focused on distilling in Florida—host Sydney Jones’ old stomping grounds—she reconnects with industry friends Ric deMontmollin and Zack Wildrick from St. Augustine Distillery and City Gate Spirits. The high-heat, high-humidity environment there poses challenges for barrel aging St. Augustine’s whiskey, while the flavored moonshines of City Gate aim to evoke experiential memories for both the locals and tourists who flock to the distillery in season.

Over the course of the episode, the three discuss:

data-driven whiskey aging in Florida’s climate
aging concerns where the barrels’ internal temp never falls below 78°F (26°C)
avoiding excessive loss via evaporation
visually identifying potentially great single-barrel picks
making lean cuts for whiskey that ages well in the hot environment
finding authentic regional expression in flavored spirits from a neutral grain base
adjusting for year-to-year changes in the citrus crop
finding the sweet spot between audience, passion, and competency
building taste experiences for customers with specific spirit preferences

And more.

27: Ashley Barnes of The Blending House Uses Data to Drive Better Blends

Spirits & Distilling — Tue, 04 Mar 2025 16:00:00 -0700

Ashley Barnes, master blender at the Blending House, joins host Molly Troupe for an in-depth discussion of the scientific and sensorial approaches to building characterful blends. A former pharmaceutical quality chemist, Barnes was recruited by Buffalo Trace, later moved on to Four Roses, and has worked with (and learned from) some of the greats in the bourbon world. Now, at the Blending House, she works with nondistilling producers to carefully age and blend fine spirits using a variety of creative and data-driven techniques, while tracking environmental data such as temperature and evaporation to better understand long-term flavor development.

Over the course of the episode, they discuss:

Learning quality, flavor profiling, and profile maintenance from Four Roses master distiller Brent Elliott
The challenge of creating different flavors from the same barrel stock
Useful analogies for thinking about cohesive blends
Both negative and positive selection for minimizing distractions while maximizing cohesion
Controlling variables in rickhouse aging for more favorable flavor development
Ongoing research on yeast and other topics
The basics of labs for both blending quality and bottling quality
Sensory strategies for maintaining consistency through varying personal circumstances
Building the right lexicon for sensory description

And more.

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17: Blender Jackie Zykan of Hidden Barn and Oduoak Debunks Lazy Assumptions about Whiskey Flavors, Blending, and Sensory

Spirits & Distilling — Tue, 15 Oct 2024 12:00:00 -0600

Jackie Zykan of Hidden Barn and Oduoak can tell you what aromas and flavors she detects when she smells and tastes whiskey, but she’d rather not put it in terms that you can connect with. After all, if she tells you she gets almond, you’ll most likely perceive and focus on that almond. But as she says in the episode, “Who cares if you ... get almond or not? I don’t care. There is no wrong or right.”

The spirited blender has strong opinions about the current state of whiskey- and bourbon-blending, education, and consumer feedback; in this episode, Zykan and Jones discuss:

Lessons learned from working behind the bar
Oak contributions to aged whiskey
The industry’s manipulation of tasting descriptors to create generic experiences
Finding workable and interesting permutations in bourbon blends
Figuring barrel volumes when working into blends
Using small bits of sometimes “flawed” whiskey to add character and an edge to a blend
Moving the bourbon community to a better language around flavor and sensory
Layering top, middle, and bass notes in whiskey-based perfume
Focusing on intentionality and going full gas, no brakes

And more.

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16: Adam Spiegel of Corning & Company and Sonoma Distilling Takes a Reactive and Responsive Approach to an Evolving Spirits Market

Spirits & Distilling — Tue, 01 Oct 2024 19:00:00 -0600

Adam Spiegel is taking an approach akin to alchemy and applying it to distilling, turning something relatively worthless—excess capacity in the distillery—into gold. The result isn’t just contract distilling and business diversification—it’s room to continue pushing and learning with Corning & Company, beyond the whiskey space that he pursued for the first decade of Sonoma Distilling.

In this episode, Spiegel touches on:

finding efficiencies in a challenging craft-spirits business environment
understanding the individual needs of a brands and speaking in its voice
building a “craft distillery incubator of the future”
distilling “California-style whiskey”
the mechanics of making black truffle rye whiskey
smoking malt for both bourbon and rye
American single-malt whiskey

And more.

14: Nic Christiansen of Barrell Craft Spirits Pieces Together the Blended Whiskey Puzzle

Spirits & Distilling — Tue, 03 Sep 2024 17:00:00 -0600

As blender and manager of blending operations for the blend-focused brand Barrell Craft Spirits, Nic Christiansen’s job is to understand flavors, how they develop, and how they interact with each other to create harmonious wholes.

In this episode, Christiansen and host Molly Troupe discuss:

finding new avenues for flavor in blended whiskey
building micro-blends that are then married through additional barrel conditioning
the benefits and challenges of sourcing whiskey
calculating derived mash bills from the component whiskeys
taking a flavor-focused approach to blending
aging in a variety of casks and the concurrent evaluation process
designing whiskey blends around a creative brief that’s experience-based
developing blends that push past typical whiskey guardrails
protecting one’s palate
working in threes

And more.

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13: Widow Jane Head Distiller and Blender Sienna Jevremov Directs the Delicate Dance of Urban Distilling and Blending

Spirits & Distilling — Tue, 20 Aug 2024 13:00:00 -0600

New York City’s Widow Jane Distillery may be one of the better known craft-spirits brands, with a relatively wide distribution footprint earned through the incredible reputation built by former distillers such as Lisa Wicker (hear her perspective on Episode 3). Now, under the guidance of head distiller and blender Sienna Jevremov, the distillery continues to grow despite the functional challenge of producing spirits in tight urban spaces, and the results of their work capture a certain artful tension and energy.

In this episode, Jevremov and host Sydney Jones explore the challenges Widow Jane faces and the creative solutions those necessitate. Along the way, they discuss:

The challenges of distilling in an urban environment where the distilling and blending process takes place across five different addresses
Predicting the future of white-dog whiskey flavors and testing predictions against aged batches
Finding harmony in distillate from different sites
Making bourbon with a hybrid of two heirloom corn varieties
Articulating the hand of the distiller in column distillation
Creative approaches to blending while identifying personalities within the blending team
Using woods such as applewood and amburana for aging while testing and predicting its effects over time

And more.

10: Andy Nelson, Cofounder of Nelson’s Green Brier Distillery and Belle Meade Bourbon, on the Life Cycle of a Modern Distillery

Spirits & Distilling — Tue, 09 Jul 2024 17:00:00 -0600

The last decade and a half have been a whirlwind for Andy Nelson, as the discovery of a family distilling legacy led his brother Charlie and him to pursue and launch the Nelson's Green Brier Distillery to make Tennessee Whiskey the way his great-great-great grandfather did (with a few accomodations for modernity, of course). Along the way, they also launched Belle Meade Bourbon, sourcing and blending, with the requisite learning that that entailed. Now, after selling the majority stake in the distillery to Constellation Brands, Nelson has set an independent course, consulting and helping other would-be distillery founders and operators navigate the same go-to-market maze.

In this episode, host Molly Troupe and Nelson discuss:

Building a brand story from family history
Developing and honing a solid base of blending skills before distilling and barreling whiskey
Moving past assumptions and expectations to focus on the reality of flavor in the blending process
The common misconception that smaller barrels age whiskey faster
Tennessee whiskey history and terminology, and the charcoal mellowing process
Updating a historic family recipe and process
Striking the balance between founder/owner and maker
Gaining confidence as a distiller without a background in science
Leveling up on less natural skills like sales
Bringing on a strategic distribution partner with all the benefits and challenges that entails

And more.

9: Nicole Austin of George Dickel Takes a Thoughtful and Contextual Approach to Blending Beautiful Whiskies

Spirits & Distilling — Tue, 25 Jun 2024 00:00:00 -0600

Nicole Austin has spent time in distilleries around the world, but if there’s one thing she’s learned from producing at distilleries both tiny and very large, it’s that no single blending strategy works at every scale, for every product, or with each kind of spirit. Today, as director of George Dickel and luxury American whiskey for Diageo, she has extensive tools at her disposal—from deep stocks of long-aged Tennessee whiskey to modern lab equipment. The nexus of that deeper palette of whiskies with which to blend—and deeper knowledge of those whiskies and how they age—is paying off with a number of releases that are piquing the interest of whiskey lovers.

In this episode, Austin sits down with host Sydney Jones for a distiller-to-distiller conversation on the intricacies of blending. Along the way, they discuss:

how rigorous approaches to blending can lead you astray
altering the blending approach based on the age of the spirit and ultimate intention for the release
managing blends with very small casks
safe assumptions and techniques for validating them
understanding gas chromatography and its place in the blending process
the challenge in discovering and delivering “house character” that speaks to the blender while resonating with drinkers
building a sustainable business structure
contemporary projects, including the three-chamber rye blend with Leopold Brothers
the multimode consumption of truly great whiskey

And more.

7: Heaven Hill Master Distiller Conor O'Driscoll is Tackling New Product and Process Challenges in the Biggest Way Possible: Building a New Distillery

Spirits & Distilling — Tue, 28 May 2024 22:00:00 -0600

While Sydney Jones’ last turn in the host chair was an exit interview of sorts, this episode is her entrance interview with new boss, Heaven Hill Master Distiller Conor O’Driscoll, as she settles into her new role as supervisor and technical lead for the under-construction $150M distillery in Bardstown, Kentucky. In this episode, O’Driscoll shares his insight gained from two decades of distilling for respected whiskey brands, and along the way touches on:

Whiskey fermentation philosophy with single yeast ferments
Using liquid yeast in the new distillery for more control
Rickhouse designs and their impact on aging whiskies with different age goals
How distillate recipes become finished whiskies while creating consistency in brands
Agricultural impacts on whiskey from ingredients to staves
Building within an idea of distillery “house style”
Technical and safety improvements he’s implemented through the years

And more.

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5: Riley Henderson of FEW Spirits Explores Whiskey’s “Last Frontier”—Fermentation

Spirits & Distilling — Wed, 01 May 2024 01:00:00 -0600

It may seem like everything that can be done, has been done, but for FEW Spirits operations director Riley Henderson, novel fermentations offer new opportunities for flavor in familiar spirits such as rye whiskey and bourbon.

Half a decade ago, FEW embarked on a project to explore the impact of fermenting with koji, a mold historically used for saccharification in sake and soy sauce, among other foods and drinks. Results were mixed at first, but through iteration and adaptation, FEW has landed on a process that works consistently and produces flavors that carry through distillation, producing flavor that’s worth the effort.

This episode is also an exit interview of sorts, as host Sydney Jones—current head distiller at FEW—brings her time there to a close before setting off for a new challenge with Heaven Hill in Kentucky. During their conversation, Sydney and Riley also discuss:

challenges in balancing packaging style with speed, safety, efficiency, and reliability
managing fermentation with small grains such as rice
understanding the impact of yeast strains on distilled and aged spirits
propping up and maintaining a koji culture
pH adjustment and bacterial protection using citric acid
finishing fermentation with temperature-friendly kveik yeast
impacts of new and second-use oak on aging koji-fermented spirit

And more.

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3: Lisa Wicker, Itinerant Distiller, Considers Lessons From Her Past While Looking to the Future

Spirits & Distilling — Tue, 02 Apr 2024 20:00:00 -0600

Master distiller Lisa Wicker may have taken an unconventional path through her career, shifting from wine to distilled spirits, but that’s hardly the only decision she’s made that some might deem unusual. For Wicker, spreading out and exploring adjacent but interesting fields has improved her approach to distilling and blending much more than intense focus could. Now, she pulls on all that background to hone fermentations with atypical grains, tighten distillations, and blend with identifiable character in mind.

In this episode’s conversation with Sydney Jones, Wicker discusses:

Cold mashing corn for more characterful distillation
Using malted rye and barley
Testing heirloom corn varieties for distilling potential
Lessons learned from winemaking
Building through notes in whiskey brands for flavor identities
Blending with partial barrels to achieve flavor balance
Blending strategies to soften the edges of younger, wilder whiskies

And more.

2: Ale Ochoa Takes a Scientific Approach to Sensory Evaluation and Whiskey Blending

Spirits & Distilling — Tue, 26 Mar 2024 10:00:00 -0600

Ale Ochoa is an expert sensory scientist and master blender with years of experience building sensory teams both large and small. In this episode, she outlines key parameters for sensory programs and outlines both simple and more complex ways of deploying sensory tools to improve blends, identify flaws, create more compelling descriptions, and make better spirits.

Through this episode, she covers:

Understanding flavor and aroma interactions in blends
Identifying flaws and setting thresholds for fixes
Training and validating sensory panelists
Testing methods for identifying flaws as well as positive attributes
Evaluating results in statistically significant ways
Calibrating your palate and training on attributes
Telling stories through whiskey blends

And more.

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