The_Whiskey Shaman podcast

The_Whiskey Shaman

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125: Whiskey According To ChatGPT 1:03:53

for 5 dager siden1:03:53

1:03:53

I Think Ai has some good qualities, but does it belong in whiskey. Today we dive into the when, where and why Ai is rad or sad. Hope y'all enjoy. Patreon.com/the_whiskeyshaman Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== ChatGPT is a large language model developed by OpenAI . It's an AI chatbot that can understand and respond to natural language, making it useful for tasks like writing, translating, and generating text in various formats. It's built on a machine learning model called a transformer neural network and is trained on vast amounts of text data from the internet. Here's a more detailed breakdown: Natural Language Processing (NLP): ChatGPT excels at processing and understanding human language, allowing it to engage in conversations and generate text that appears natural and coherent. Generative AI : It's a type of generative AI, meaning it can create new content based on user prompts. This includes writing articles, poems, code, emails, and more. Transformer Neural Network : It uses a specific type of neural network called a transformer, which is particularly well-suited for tasks involving natural language. Vast Training Data: ChatGPT is trained on a massive amount of text data from the internet, allowing it to learn patterns and relationships in language. Applications: Its uses are diverse, ranging from customer service and writing assistance to educational tools and content creation. AI safety is a complex issue with both benefits and risks . While AI offers significant potential for advancements in various fields, it also presents dangers like bias, misuse, and potential existential threats if not carefully managed. Safeguards like responsible design, development, and deployment practices, along with ethical considerations, are crucial to mitigate these risks. Here's a more detailed look at the safety aspects of AI: 1. Potential Risks: Bias : AI systems can inherit and amplify biases present in their training data, leading to unfair or discriminatory outcomes. Misuse : AI could be used for malicious purposes, such as creating fake content, manipulating public opinion, or automating cyberattacks. Existential Risks : Some experts fear that advanced AI could pose existential threats, potentially leading to uncontrollable systems that could harm humanity. Lack of Transparency : Many AI systems, particularly deep learning models, can be difficult to understand, making it hard to identify and address potential problems. Cybersecurity : AI-powered systems can be vulnerable to cyberattacks, and AI can also be used to launch more sophisticated attacks. Environmental Impact : The development and use of AI infrastructure can have significant environmental consequences, particularly regarding energy consumption and data center emissions. 2. Mitigation Strategies and Ethical Considerations: Responsible Design and Development: .Opens in new tab Implementing ethical guidelines and standards during the design and development of AI systems is crucial to minimize bias and ensure fairness. Transparency and Explainability: .Opens in new tab Developing AI systems that are more transparent and explainable can help users understand how they make decisions and identify potential errors. Human Oversight and Control: .Opens in new tab Maintaining human oversight and control over AI systems is essential to prevent unintended consequences and ensure accountability. Data Ethics : .Opens in new tabAddressing the ethical implications of data used to train AI systems, including issues of privacy, fairness, and security, is crucial. AI Safety Research: .Opens in new tab Investing in research focused on AI safety and security can help identify and address potential risks before they become widespread. 3. Examples of AI Safety Initiatives: NIST AI Resource Center :…

The_Whiskey Shaman

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124: Virginia Distillery Co. With Amanda Beckwith 1:21:47

for 12 dager siden1:21:47

1:21:47

Welcome back, On todays show we are expanding our pallets. Amanda Is brining the knowledge and respect to the grain. Such a fun and informative episode and chat. Also the VDC Cabernet Cask won Gold at San Francisco Spirits Competition. And The release of Blue Ridge Toasted Barrel and LTO Brewer's Coalition Releases with fun beer casks. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Vadistillery.com Amanda Beckwith Lead Blender Amanda helped to develop and now leads the company's sensory and maturation program in addition to overseeing company education and training. She has trained with industry legends, including nosing expert Nancy Fraley, Harry Cockburn, and the late Dr. Jim Swan. Virginia Distillery Co. The late Dr. George G. Moore had a great passion for single malt whisky and his adopted home in Virginia. A native Irishman, George came to the U.S. in the 1970’s to seek new opportunities. In 2011, after many years of building successful businesses in both the U.S. and Ireland, George finally had the chance to combine his two passions when he started Virginia Distillery Company. Today, George’s wife, Angela Moore and their son, Gareth Moore, along with his wife, Maggie Moore, have taken the helm to continue building George’s dream. “Have the courage of your convictions,” was a saying George often repeated to friends and family. His credo became our core principle and the name of our newest American Single Malt whisky line, Courage & Conviction . From the impeccable quality of the ingredients we source, to the years spent perfecting our maturation process, we make whisky the right way – our way – never sacrificing the best for the easier, safer path. At Virginia Distillery Company, we carry George’s legacy forward by reinventing American Single Malt whisky . Every barrel is a culmination of the world’s finest distilling, aged to perfection in the ideal climate of Virginia’s Blue Ridge Mountains. While inspired by time-honored traditions, we forge traditions of our own- making whisky more than what has been, while remaining true to ourselves and our home. The result: a whisky that George would’ve been proud of. Our Process Step 01 The barley is harvested and malted in the Midwest and shipped to Virginia, where it is stored in two 36-ton malt bins on site at Virginia Distillery Company. The malt is transferred from the bins to the 1920’s Boby Mill to be milled. Step 02 The Boby Mill, one of a handful in the U.S. splits the grain into three parts and produces the grist, which is combined with water at varying temperatures to start the production of whisky. Yeast is added, producing “wash”, which is similar to an unhopped beer of approximately 8 % alcohol by volume. Step 03 The wash gets transferred to the first of two copper pot stills to begin distillation. Copper is used because of its ability to conduct heat and remove sulphur-based compounds. These compounds can lead to the whisky having an off-flavor so copper is critical in producing a quality spirit. Step 04 The copper pot stills at Virginia Distillery Company come from Scotland and were handmade by a specialty fabricator. The shape and height of the still influence the flavors produced in the spirit. The longer the neck, the more refined the spirit. Step 05 After distillation, the liquid moves through the spirit safe, which allows the distiller to make appropriate cuts between heads, hearts and tails. Ours was created in Scotland in the style of a traditional spirit safe. Step 06 After making its way through the distillation process, the finished spirit is casked and stored in our cask houses for aging. Virginia’s hot summers and cool winters allow our spirit to age at a rate faster than our counterparts in Scotland. Our main cask houses hold up to 5,000 casks each.…

The_Whiskey Shaman

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Whiskey Book Club 4:05

for 15 dager siden4:05

4:05

I've been wanting to do a book club for a while. But we will put a whiskey spin on it. Let me know if your down to do it in the comments. And ill put a poll up I promise Here is the link to purchase the book if you want. https://a.co/d/1wL2njp

The_Whiskey Shaman

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123: The Ever Evolving Whisk(e)y World 1:16:10

for 19 dager siden1:16:10

1:16:10

Ok grab a drink, sit back and relax. Today I dive into a couple of topics. Give my opinion and thoughts on them. Hope you find value in it. This whiskey world is changing and we have to adapt to it. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman The whisky world is changing – it’s time others caught up Whisky commentator Colin Hampden-White takes issue with wine writer Andrew Jefford’s depiction of the whisky ‘magi’ Words by Colin Hampden-White 17 December 2020. https://cluboenologique.com/ As someone who spends a good deal of time reading, writing, talking about – not to mention consuming – Scotch, I would probably be considered part of the whisky cognoscenti pinpointed by Andrew Jefford in his ‘ tips for wine lovers whose heads are turned by whisky ’, published here last month. In his counsel, Andrew accuses the whisky ‘magi’ of having ‘sanctified’ a certain type of Scotch for ‘whisky beatitude’ – single malt, ideally single-cask bottlings of ‘multitudinous finishes and aged rarities’. It’s an outdated view. The proportions of my professional reference points are the inverse of Andrew’s. I am a professional whisky communicator, but also a huge wine lover. I chair the Circle of Wine Writers , and still write a great deal about wine; and I can tell Andrew that the days of whisky purists considering blends to be somehow lesser fare than single malts are well and truly over – particularly in the face of such vaunted blends as Chivas ’ Tribute to Honour (which sells for as much as $240,000) or Diageo ’s £100,000 Diamond Jubilee . Further down the scale there is a plethora of premium blends, from Pernod Ricard ’s Royal Salute to Johnnie Walker ’s Blue Label. These expressions are enjoyed by single malt lovers as much as anyone, who appreciate the complexity of their creation. Acclaimed blends include Chivas’ Tribute to Honour and Diageo’s £100,000 Diamond Jubilee Rather than being elitist, the attitude of whisky purists has changed to encourage new enthusiasts of all types. The days of bartenders advocating strict ways to drink whisky and insisting upon the need to take single malt neat are over. I would never want a wine lover to be daunted by high-strength whisky, so I agree with Andrew that adding water is a good idea – and if you asked the “whisky Magi” today, they would likely say the same. Indeed I would advocate adding as much water as you wish, to suit your taste (though don’t forget that most single malt ranges, at 10 or 12 years old, come in at 40% ABV – so anyone who has enjoyed a good Martini will be very familiar with how they react to high-strength spirits). Whisky in the 1980s was not a particularly popular drink. While many people still drank Scotch, it was is no way, shape or form trendy. All that changed in the late 1990s, when a new breed of whisky drinker emerged. This consumer sought rare single malts and even single cask offerings – something the industry duly noted and promoted accordingly. Whisky may have a romantic, nostalgic image but it is attracting a more contemporary audience, says Hampden-White. Photo by Martin Scott Powell It’s your whisky, drink it however you like It became clear by the mid-2000s, however, that if whisky’s appeal was to grow further, it would have to be introduced to the mainstream market – and that by keeping whisky exclusive and elitist, this would never happen. From that point on, the whisky industry changed its tune, and the tartan, bagpipes and cask-strength whisky had to step aside. There was a new message to anyone keen to newcomers asking how the spirit should be drunk: “It’s your whisky, drink it however you like”.…

The_Whiskey Shaman

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122: Park Family Farms Distillery 1:18:55

for 26 dager siden1:18:55

1:18:55

Such a cool episode chatting with Nick. Getting the low down on everything Park Family Farms is doing. Hope you enjoy. Badmotivatorbarrels.com/sjop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Parkfamilyfarmsdistillery.com Years ago, our local brethren told the government to shove the liquor tax up their asses. What erupted was a Western Pennsylvania revolt against Federal tax collectors, causing George Washington himself to lead the military in a march to suppress the rebellion. So, other than an interesting piece of history that is pivotal to shaping our region, what does this mean to us? Well, it means that, arguably, American Whiskey was born here. It also means that you should taste the history for yourself. In 1907, Elmer N. Miller conceived the idea for a yearly gathering of old friends and acquaintances. As an added attraction, the age-old process of scutching flax to make linen cloth was made the center of the celebration. This festival became a yearly event, except for the years 1942 to 1947, when World War 2 and economic conditions made it inconvenient. In Stahlstown, everyone has a story or two about homemade whiskey. We're proud to bring back that rich tradition. Our family story started with the American Revolution, when Zebulon Parke came to Western Pennsylvania after the bitter winter at Valley Forge. He owned a tavern, serving libations to brighten the trail for weary travelers. Years later, Great Grandpap Blackburn, the namesake of our production still, "Pappy Joe," purchased the farm where our distillery sits today. Grandpap was a self-sufficient, hard-working, blue-blooded American. Poppy told us that Grandpap said, "if you feel good when you've made it through the day, take a shot of Whisky. If you feel like shit, take two." Grandpap's drink of choice was Old Grand-dad, naturally. Grandmas are the best. That is our Grandma Shirley sitting next to Pappy Joe. "A man should never neglect his family for business" -Walt Disney The farm is where we grew up. The farmhouse (still there, by the way) was built over 100 years ago next to a natural spring, giving us the fresh filtered mountain water required for good whisky. We financed using our own savings. Using a hand-built still in our uncle's old sawmill building, in 2021 we distilled our first batch with locally sourced grain and water from the spring. While the barn got a face-lift and our production equipment has been upgraded, everything is still handmade and locally sourced. You can almost taste the Western Pennsylvania tradition... and it tastes pretty damn good. We are a veteran-owned, family-operated distillery and truly believe in everything local. If we can't build it or grow it, we buy it locally. Fresh Spring water, local grain, and longstanding family tradition are distilled into every handmade sip. Welcome to the Farm.…

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121: Blind Sample Showdown Finale 1:23:44

for 5 weeks siden1:23:44

1:23:44

Ok guys here it is, the finale. Hope it fills your cup. It was so much fun and thanks so much to Jerm @freedommalts for putting this on. My sponsors first. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Here it is, the final battle! Just a bit over 6 months in the making, 32 contestants, 30 battles, over 180 samples, it all comes down to this! The Whiskey Shaman, @the_whiskeyshaman , Randall, going up against Ryan, the whiskydeke! The 3 samples are hand selected in this round and are selected to be difficult to pick apart. Stop by, cheer them on, wish them luck, they're going to need it!This Showdown is going to be live on location from Richard's Liqours, I think we might even get a cameo appearance by the man himself!I want to give a giant Thank You to the shows sponsors! Richards Liquors @richardsliquorswiFind them on Facebook, Instagram and here on YouTube or check out the store in Wisconsin Rapids WIBe sure to check out their store picks, aka Dick Picks, and the great selection of whisk(e)ys and any other spirit, craft beers, wine, and merch!10th Mountain Whiskey and Spirit Co https://10thwhiskey.com/ Offering a range of whiskeys, Bourbon, Rye, and Single Malt as well as Brandies, Cordials, Vodka, and Moonshine in Vail COoffering shipping to 42+ States and in retail locations in 32+ states. A company that believes in giving back, they support over 20 Veteran helping organizations. So, check them out and help them help others!The Bourbon with Friends Podcast YouTube: @BourbonWithFriendsPodcastInstagram: @bwfpodcastonline: https://bourbonwithfriends.com/ Tune in to Bryan, Adriane, and Martin as they are joined by amazing guests and talk about all things spirits and whiskey. With great info, great banter, and some questionable humor. It's a podcast you don't want to miss! Catch them anywhere you can listen to podcasts at, or on YouTube…

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120: 8th Annual Texas Whiskey Festival 1:22:50

for 5 weeks siden1:22:50

1:22:50

Welcome back, today we dip into some topic that I think your gonna like. The Texas whiskey fest. Which I have been talking about for a while now. Respecting private property. And the flooding in Kentucky. Hope you enjoy. Texaswhiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== The Texas Whiskey Festival is an event for those new to whiskey, avid fans, and those who make it. It’s an opportunity for whiskey enthusiasts to meet the distillers and master blenders that make Texas whis key among the best of the best. With entertainment, cigar pairings, vendors, and a live concert to finish the night off, this event is sure to be an experience to remember. If you love tasting and talking about whiskey, you’d be crazy to miss our events . Tejas Collaboration Series Tejas, the Spanish spelling of the ancient Caddo word for “friend” or “ally,” is a collaboration between the festival and Texas distillers to create unique offerings that showcase their methods and character. Each bottling will be a limited release available only through the respective distiller. Tejas Collaboration Daddy’s Little princess barrel-aged cigar She’s Daddy’s Little Princess—the sparkle in your eye, the queen of your world. This is the kind of cigar that matches her sparkle. Wrapped in Nicaraguan leaf, bound by Nicaraguan finesse, and filled with the finest Nicaraguan tobacco, it’s a beauty that’s aged in Yellow Rose Bourbon barrels. Read More Tejas Collaboration RYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELS A Tejas Collaboration with Ranger Creek Brewing and Distilling- RYE WHISKEY FINISHED IN NARANJA "ORANGE" WINE BARRELS Read More Tejas Collaboration Rye Whiskey Finished in Spanish Sweet Vermouth Barrels Rye whiskey finished in Spanish sweet vermouth barrels. Not a Manhattan in a bottle, but this Tejas collaboration with Giant Texas Distillery is delicious. Read More Tejas Collaboration Peated Single Malt aged in Mezcal Barrels. This Tejas Collaboration with Andalusia Whiskey Co., where we did the unthinkable—or at least the somewhat questionable. We took their Irish Peated Single Malt and poured it straight into a used mezcal barrel. Read More Tejas Collaboration Crazy Aunt Barrel Aged Cigar This cigar is for those who don't follow the rules. For those who go where the wind takes them. Wrapped in mystery and brimming with personality, it’s bold, a bit wild—just like her. It’s the cigar you’ll smoke when you feel like doing something a little out of the ordinary. Read More Tejas Collaboration Drunk Uncle Barrel Aged Cigar A cigar that arrives with the bold confidence of a man who’s never met a glass of whiskey he didn’t like. Wrapped in a rich Maduro, this cigar is an indulgence in itself—a deep, earthy flavor with hints of the robust and the refined. Read More Tejas Collaboration Rye Finished in a rum barrel Now Available! Click to learn more! Our first collaboration with Shire Distilling using their unreleased rye whiskey and a used rum barrel. The rum was a funky funky (in a good way) Jamaican-style heavy dunder rum. The combination created an amazing whiskey.…

The_Whiskey Shaman

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119: Clear Creek Distillery With Caitlin Bartlemay 1:46:00

for 6 weeks siden1:46:00

1:46:00

WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com . or Hrdspirits.com . And don't for get our sponsors For the last time this year Texaswhiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman our Story Rooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley’s abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide. HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLER Hood River Distillers, celebrating its 90th anniversary as the Pacific Northwest’s largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller. Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy’s Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie. Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University earning her bachelor’s degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn’t. She started work there the week after graduation. “Caitlin’s vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It’s only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.” “It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I’m proud to lead this next generation of distillers.”…

The_Whiskey Shaman

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118: Blind Sample Challenge Round 4 1:05:36

for 7 weeks siden1:05:36

1:05:36

We're down to 3 left! Last week WhiskyDeke powered through to the final battle, this week decides if he's going up against Chelsey Uncharted, or @the_whiskeyshaman . Tune in to find out who's going to the final battle! PIKESVILLE RYE First produced in Maryland in the 1890s, Pikesville Rye, along with the rest of the once-booming Maryland Rye industry, was shuttered by Prohibition. The brand reemerged after Prohibition and became the last standing Maryland Rye, as the rest of the industry's production had ceased. Now produced in Kentucky from extra-aged barrels stored in prime warehouse locations, Heaven Hill Distillery keeps this historic Maryland mark alive. Proof: 110 Proof Age: 6 Years Old LARCENY BARREL PROOF Larceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be. Proof: Varies by Release Age: 6-8 Years Old LARCENY BARREL PROOF 31 Reviews Write a Review Larceny Barrel Proof offers a new opportunity to experience our acclaimed wheated Bourbon mashbill in its purest form: non-chill filtered and bottled at full barrel proof. Released three times per year in January, May, and September, each offering is a bold yet balanced special Small Batch Bourbon rich with depth and distinction. Much like Larceny Small Batch and Old Fitzgerald Bottled-in-Bond, Larceny Barrel Proof is a welcome reminder of just how good wheated Bourbons can be. Proof: Varies by Release Age: 6-8 Years Old Westland Garryana 6th Edition Single Malt Whiskey 700mlSingle Malt Whiskey from Washington, United States 50.0% ABV 700ml In Edition 6, Garry Oak comingles with both Brandy and Sherry casks. The Brandy gives a bright filter to the savory spice of Garry Oak. The Pedro Ximénez, its classic darker fruits with muted sweetness. Both add something distinct while leaving enough space for the Garry Oak to shine. 5,922 bottles produced bottled at 50% ABV.…

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117: The Fine Line Between Collection and Obsession 1:28:43

for 7 weeks siden1:28:43

1:28:43

All right guys. You can cancel me now. I know that this is not what you wanna hear but the only person I'm calling out is myself. I can't speak for anybody else and I will not call out anybody. I will not say anything that is gonna belittle somebody because that's not who I am. In this podcast, I want to give you the option of collection versus obsession and we talk about all the things we talk about mental health, obsession OCD. I hope that you find value in this and I hope that you're able to see something in it that maybe you can relate to or maybe you can't relate to and I just hope it opens your eyes to this world of whiskey. And it's all in good fun right. texaswhiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman While both whiskey collecting and obsession can involve a strong interest in whiskey, a collection is a curated hobby driven by appreciation and enjoyment, while an obsession can be characterized by an overwhelming and potentially unhealthy fixation. Here's a breakdown of the key differences: Whiskey Collection: Driven by: Personal enjoyment, a deep appreciation for whiskey's cultural and historical significance, and the potential for financial appreciation. Focus: Seeking out bottles based on their scarcity, vintage, origin, and distinct taste profiles. Behavior: Collectors often seek out rare or unique bottles, participate in tasting events, and connect with other enthusiasts. Motivation: The desire to learn about different types of whiskey, their production methods, and their history. Example: A collector might focus on building a collection of single malt Scotch whiskies from specific distilleries, or a collection of rare and vintage bourbons. Whiskey Obsession: Driven by: An overwhelming and potentially unhealthy fixation on whiskey, often to the point where it interferes with other aspects of life. Focus: The obsession can manifest in various ways, such as hoarding bottles, spending excessive amounts of money on whiskey, or neglecting other responsibilities or relationships. Behavior: An obsessive person might constantly seek out new bottles, regardless of their value or taste, and may become argumentative or defensive when their collection or knowledge of whiskey is questioned. Motivation: The motivation can be complex and vary from person to person, but it often involves a need for control, validation, or an escape from other problems. Example: An obsessive person might spend all their free time and money on whiskey, neglecting their family, job, or other hobbies. A Guide to Starting Your Whisky Collection By Greg Morrison The whisky market can be overwhelming for the prospective collector. This whisky guide runs through some of the principles behind informed whisky collecting. From single malts to blends, Scotch whisky to Bourbon, silent distilleries to independent bottlers, there's a plethora of options on offer, making it difficult to know what to buy. Yet whisky collecting can be one of the most enjoyable – as well as robust – investments one can make. Alongside the sheer pleasure that can be derived from following your tastes and finding your new favourite dram, there are a few fundamental concepts that everyone building their whisky collection should know. 7 Key Steps to Starting the Ultimate Whisky Collection Investing in whisky has become incredibly popular in recent years – but how do you go about starting a whisky collection? In this episode of Expert Voices , get top tips from Sotheby’s Spirits Specialist Jonny Fowle as he explains the things you need to consider, from age statement and rarity to storage and design.…

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116: Dueling Grounds With Marc & Zach 1:18:45

for 8 weeks siden1:18:45

1:18:45

It's finally here. The episode we've been waiting for I finally got Zac Smith on the podcast. And he's accompanied by Mark the head distiller of dueling grounds. This was an excellent episode. I can't wait for y'all to see it and enjoy it. I love that they are doing whiskey their own way and it shows spoiler alert it's pretty good stuff. Make sure you check out our sponsors. And the link to get you a bottle is still active so go to https://bit.ly/od-whiskey-shaman . use code whiskeyshaman25 at check out Texaswhiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== bourbon starts here We are a small craft Bourbon Distillery located in Franklin,KY. We are the proud makers of Linkumpinch Bourbon and other craft spirits. Come by for cocktails, whiskey pours, pizza, tours & tastings and to shop our gift shop & bottle shop. The distillery is easily accessible from Exit 6 and Exit 2 on I-65. Our hours are Monday - Saturday 10am - 6pm and Sunday 2pm - 6pm. Check our facebook or call for holiday hours and closings. Get a look at the production process and custom build your flight of mini cocktails and spirits. Tours start at the top of the hour, starting at 11am, Monday - Saturday. The last tour is at 4pm. pizza kitchen We serve food 7 days a week! Monday - Saturday 11am-6pm and Sunday from 2pm-6pm. Choose a specialty pizza, cheese bread or create your own pizza! Check out our MENU . weekday happy hour Stop by for our Weekday Happy Hours Monday - Friday. From 3pm-6pm, get $3 off Cocktails and $1off of Wine & Beer. Enjoy Pizza, Flatbread, Soft Pretzels and Bar Snacks. sip & savor sunday Join us every weekly from 2pm-6pm for 'Sip & Savor Sunday'. Our mixologist curates a new unique seasonal cocktail menu each week. Enjoy our usual food offerings, along with specialty pizzas and salads. Linkumpinch Bourbon The uniquely handcrafted batches of Dueling Grounds Distillery’s Linkumpinch bourbon are double-pot distilled on site in Simpson County, KY, aged four years in charred oak barrels, featuring corn and wheat from the local area. We are a small team making all of our Bourbon from scratch with local ingredients. We make it, barrel it and bottle it all right here in Simpson County" -distillery Owner/Founder, Marc Dottore Tours andTastings Take a 30-40 minute tour led by the people actually making the distillery’s signature brand, Linkumpinch Bourbon! You will learn about the ingredients and process that make Linkumpinch Bourbon so unique. After the tour, you will head to the Tasting Room to learn about the history of Dueling Grounds and enjoy a tasting of each of our current products. All distillery tours begin in the gift shop. HOURS Monday--Saturday 10am-6pm Sunday 2pm-6pm ADDRESS 208 Harding Rd, Franklin, KY 42134 PHONE 270-776-9046 EMAIL duelinggroundsdistillery@gmail.com…

The_Whiskey Shaman

1
115: Winner Winner Chili Dinner/ Why Are You So Judgey/ 2x0 Taste Through 1:27:14

for 9 weeks siden1:27:14

1:27:14

Welcome back, This one is was a lot of fun. We talked Andalusia Chili cookoff. A special Judging I was able to do. And we tasted through the 2x0 line up. He I have a special link to get a bottle of Old Dominick Whiskey I'll leave it below. With the coupon code. Special thank to Our Sponsor Texaswhiskeyfestival.com https://bit.ly/od-whiskey-shaman Use code whiskeyshaman25 Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Our Story Heritage Meets Modernity A contemporary twist on historic blending traditions. 2XO is an award-winning Kentucky straight bourbon whiskey brand from renowned American whiskey blender Dixon Dedman. 2XO, meaning Two Times Oak, refers to the blending process Dixon pioneered where every 2XO expression has additional oak exposure. The additional oak interaction builds the sweetness to balance out the spice from the rye in the mash bills, creating a unique combination of intense flavors, character, and complexity with each expression. Dixon’s vision is to revolutionize the category, a shift away from the overplayed nostalgic American whiskey storyline, and create an innovative Brand backed by the incredible liquid in the bottle. The 2XO brand consists of an everyday blend offering (Oak Series), a series of limited-time, small batch blend offerings (Icon Series), and a series of single barrel releases (Gem of Kentucky). A New Breed of Blender Dixon Dedman is a 42-year-old blender who has quickly established himself as one of the most prolific American whiskey blenders in the industry known for his high-proof, robust bourbon and rye blends. He grew up on the whiskey trail infusing the learnings from industry legends with his culinary expertise from running his family’s business, the famed and James Beard award-winning Beaumont Inn. His credentials are unsurpassed among high-end whisky retailers, writers, and collectors. He’s a foodie, a wine connoisseur, runs marathons, and is a sneakerhead who connects with a broad range of drinkers, from millennials to boomers. A chili cook-off is a social event or competition where participants prepare and submit their chili recipes for taste testing by a panel of judges or the public, with prizes awarded to the winners. Here's a more detailed explanation: The Concept: Chili cook-offs are essentially culinary competitions focused on chili, where individuals or teams create and compete with their chili recipes. The Process: Participants prepare their chili, often in advance, and submit it for judging or public tasting. Judging: Judges (or the public) taste the chili and evaluate it based on various criteria, such as flavor, spice level, and overall taste. Prizes: Winners are awarded prizes, which can range from bragging rights to cash or other rewards. Variations: Chili cook-offs can range from small, informal gatherings to large-scale events with official sanctioning and significant prize pools. Organizations: The International Chili Society (ICS) and Chili Appreciation Society International (CASI) organize and sanction chili cook-offs. Fundraising: Many chili cook-offs serve as fundraisers for charities. Other Activities: Some chili cook-offs feature additional activities, such as live music, raffles, and vendor booths. Whiskey judging is a structured process where experts evaluate and score whiskies based on their appearance, aroma, taste, and overall impression, often in blind tasting competitions to determine awards like gold, silver, and bronze.…

The_Whiskey Shaman

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114: Old Dominick With Clark Schifani 1:16:18

for 10 weeks siden1:16:18

1:16:18

Let me take you on a trip to the old country, back to 1843. Thats where our story today starts. Nestled in the Tennessee landscape is Old Dominick. This was an excellent episode with Clark. Hope you find value in it. And we have a coupon code to use you wanna buy a bottle for yourself https://bit.ly/od-whiskey-shaman code: whiskeyshaman25 Olddominick.com Texaswhiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== 1843 Domenico Canale is born in San Pietro di Rovereto on the Italian Riviera. A year after his birth, three of his mother’s brothers leave for America, settling in Memphis, where they start a successful wholesale grocery business that includes liquor and wine. 1859 DOMENICO CANALE ARRIVES IN AMERICA Sixteen-year-old Domenico Canale sails for America, landing in New Orleans after a 65 day-long voyage. From there, he travels up the Mississippi to Memphis, Tennessee where he worked for his uncle, Abraham Vaccaro, running a modest fruit cart up and down the streets of Memphis. 1866 Canale formally establishes food wholesaler D. Canale & Co., and sets up operations in a warehouse at 8 Madison St. near Front. Among its offering is a whiskey, sold in ceramic jars and bottles, that Canale names Old Dominick. 1880 Canale develops the Dominick Toddy, a bourbon-based cordial with fruity overtones that must have spoken to the former fruit stand operator. It was described as the “one of which we are the proudest” and its label featured the now iconic Dominicker Rooster. 1919 Just three days before the ratification of the 18th Amendment to the United States Constitution, better known as Prohibition, Domenico Canale passes away at the age of 75 in his Midtown home. 1921 During Prohibition, Domenico’s eldest son, John Dominick Canale, expanded D. Canale’s food and product operations. With distribution up and down the Mississippi from Chicago to the Gulf of Mexico, as far east as Atlanta, and west into Indian Territory, it was one of the largest grocery distributors in the region. 1933 By the time Prohibition was repealed in 1933, D. Canale and Company was operating the largest refrigerated warehouses in Memphis, which caught the attention of Anheuser-Busch. Most beer at the time was unpasteurized and had to be refrigerated, as a result of their refrigeration and an established distribution footprint, D. Canale was awarded exclusive regional distribution rights for Anheuser-Busch beers. 1965 A young John D. Canale, Jr. becomes President of D. Canale following his father’s untimely death. A graduate of Yale and a Lieutenant in the Navy, John D., known by many as “The Bear”, led D. Canale into some of its most prosperous years by diversifying into institutional food and banking. He conceived of the company bywords, “Quality Products, Quality Service, by Quality People,” which we remember to this day. 1982 John D. Canale Jr and his wife, Peggy, had two sons; John D. Canale III and Chris W. Canale. Planning for future generations, John D. Canale Jr. spun both the food business and the beer business out from under the parent company D. Canale and Company in 1982, thereby creating D. Canale Food Services, Inc., and D. Canale Beverages, Inc. 1999 After 125 years of continuous operation, D. Canale Food Services is sold. At the 125th Anniversary celebration, a grateful John D. Canale Jr. reminded his friends, family, customers, and the company’s hundreds of employees that “Quality and Service are remembered long after the price is forgotten.” With the beverage industry trending towards craft beer, wine and spirits, the family sold D. Canale Beverages at its peak in 2010.…

The_Whiskey Shaman

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113: Blind Sample Challenge round 3 1:10:20

for 11 weeks siden1:10:20

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Round 3 guys lets see how i do. Round 3 is here and the battles are heating up! join in on the fun and check out the first battle of round 3! @the_whiskeyshamen going against Smoked by Ash Joe. This is going to be a great showdown! See you there Patreon.com/the_whiskeyshaman Texaswhiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== https://youtube.com/@freedom_malts?si=TbYKUV1aGwKnq4TT A "whiskey blind" refers to tasting whiskey without knowing its brand or identity, meaning you are "blind" to any information about the whiskey, allowing you to evaluate its taste solely based on its sensory qualities without any preconceived biases from the label or price point; essentially, a blind tasting of whiskey. Key points about whiskey blinds: Eliminates bias: By not knowing what whiskey you're tasting, you can focus purely on the flavor profile without being influenced by brand reputation, price, or bottle appearance. Improves palate development: Regularly tasting whiskey blind can help you train your palate to identify subtle flavor nuances and better understand your personal preferences. Used in competitions and tastings: Many whiskey competitions and tasting events utilize blind tasting to ensure fair evaluation of different whiskies.…

The_Whiskey Shaman

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112:Does The Bottle Make The Brand / More Liquor store Mistakes 1:26:36

for 11 weeks siden1:26:36

1:26:36

We all know that a cool bottle design is eye catching. But does it need to be fancy or unique. Thats what we get into today. Hope it is enjoyable and fun. Texaswhsiskeyfestival.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman Yes, a whiskey bottle can help distinguish a brand from competitors. Brands can use unique bottle shapes, embossing, and other packaging features to create a memorable experience. How brands use bottle design Bottle shape Brands can choose a bottle shape that's different from the industry standard to stand out. Embossing Brands can add custom embossed elements to a readily available bottle shape. Label design Brands can choose the label design, including whether to have a front and back label, a wrap-around design, or a lollipop style label. Other brand differentiation Brands can also differentiate themselves by: Blending sourced whiskies with whiskey they distill themselves Aging sourced whiskey in unusual barrels Hiring a distillery to produce a unique whiskey based on their specifications The price of bottled whiskey is based on the brand's popularity and the number of bottles in circulation. Bourbonveach.com A Look At Whiskey Bottles When Bill and I look for a bottle design for our whiskey, we will probably pick a standard bottle that is inexpensive to purchase. New bottles are very expensive to design these days. Designing and making a mold for the bottle can cost thousands of dollars and that is why you rarely see an artisan distillery create a new bottle for their products. Kentucky Peerless did so and although it is an attractive bottle, it really added quite a bit to the cost of their whiskey. I would like to avoid that expense. However, it was not always this way. I thought I would look at historic bottles and their designs in this blog. In the late 19th century , bottles became inexpensive because of the development of machine blown glass. This made it possible for distillers to bottle their own whiskey and still make a profit. The bottles were fairly standard at first – round or square shaped bottles for quarts and 4/5 quart sizes and flasks for the pint, half pint and quarter pint sizes. These bottles were still fairly crude with air bubbles in the glass and noticeable seams where the molds came together. As the glass industry improved, bottle quality improved and prices of bottles declined, distillers started designing their own bottles. They often had designs and the brand name or the distiller’s name embossed in the glass. They were often clear glass, but some distillers opted for different colored glass. Amber glass was popular as well as green, blue, and smoky grey glass. Prohibition saw bottles become very standard in design. There were only six companies selling medicinal whiskey and they all used bottles that were of a similar design. These bottles were mostly pint bottles, but there were some half pint and quart bottles allowed in some states. Since most of these companies were based in Louisville, it made sense that they were all using the same bottles as that allowed for less expense to the companies and if one company needed glass, they could get bottles from another company that might have extra on hand. After Repeal , distillers started designing their own bottles once again. The Oscar Getz Museum of Whiskey History in Bardstown has a collection of empty bottles from the 1930s that is impressive. These pint and half pint bottles have art deco designs that are very attractive. None of the bottles in the collection have labels and they may not have all been whiskey bottles, but they have a lot interesting design features that epitomize the 1920s and 30s.…

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