Episode 102: Which Fork Do I Use With My Bourbon?

And....we're BACK, talking about some of my favorite subjects: bourbon, very fancy thousand dollar mint juleps, and the Kentucky Derby! This week's guests are Chris Morris and Elizabeth McCall, the Master Distiller and Assistant Master Distiller, respectively of Woodford Reserve, the official bourbon and Presenting Sponsor of the Kentucky Derby. On the eve of “The Greatest Two Minutes in Sports” I invite you to take a moment, pour out a little Woodford, and pre-game with us. This week's featured cocktail is the traditional Derby Day cocktail: Mint Julep 2 ounces Woodford Reserve Straight Bourbon Whiskey 1/2 ounce simple syrup 3 Fresh Mint Leaves Crushed Ice Powdered Sugar - optional.   Express the essential oils in the mint and rub them inside the glass. Add simple syrup, bourbon, and crushed ice to the glass and stir. Garnish with more ice, fresh mint, and powdered sugar.   Woodford Reserve Link: Website   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guests are Nora Ganley-Roper and Adam Polonski, the husband and wife team behind Lost Lantern, a new independent bottler of American craft whiskey modeled after the long tradition of independent bottlers in Scotland.   This week's featured cocktail is a Penicillin variation using Lost Lantern's American Vatted Malt:   AVM #1 Penicillin 2 ounces Lost Lantern American Vatted Malt Edition No 1.  3/4 ounce *honey-ginger syrup 3/4 ounce fresh lemon juice 1/4 ounce Colkegan Single Malt, Lost Lantern Santa Fe Spirits Single Malt Single Cask, or any mesquite-smoked single malt candied ginger for garnish   Combine Vatted Malt, honey-ginger syrup, lemon juice, and ice in a cocktail shaker. Shake until chilled. Strain into a rocks glass filled with ice. Float the mesquite-smoked single malt and garnish with candied ginger.   Lost Lantern Link: Website Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guest is Morgan McLachlan, co-founder and Master Distiller behind Los Angeles based distillery The Spirit Guild and AMASS. AMASS is Morgan's most recent project and it takes inspiration from the vast botanicals that grow and are indigenous to Southern California. Morgan and I discuss Los Angeles terroir, our Pacific Northwest roots, and how she likens the technique and art of distilling to her time in the film industry behind the camera.   This week's featured cocktail is the Vesper using AMASS Gin & Vodka:   AMASS Vesper 3 oz AMASS Gin 1 oz AMASS Vodka 1/2 ounce Lillet Blanc Aperitif lemon twist for garnish   Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a lemon twist.   AMASS Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guest is David Vitale, founder of Australian whisky brand Starward. David and I discussed the unique quality that red wine barrels bring to Starward, the fascinating history of Australian whisky, and his recent move to the states in order to help his brand thrive here.   Inverted Manhattan 2 oz Dolin Rouge Vermouth 1 oz Starward Two-Fold Australian Whisky 2-3 dashes Peychaud's Bitters Cocktail Cherry for Garnish   Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a cherry.   Starward Whisky Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Award-winning director and producer Paul Feig is this week's guest, discussing his new, exciting project: Artingstall's Brilliant London Dry Gin.   This week's featured cocktail is Paul Feig's original cocktail recipe, the Deep End:   Deep End 1.5 oz Artingstall's Brilliant London Dry Gin 1 oz Cointreau .5 oz Fresh Lime Juice .5 oz Blue Curacao lime wheel, garnish   Add all ingredients to an ice-filled shaker. Shake until well chilled. Strain into a cocktail glass. Garnish with a lime wheel.   Artingstall's Gin Links: Website Instagram Twitter Facebook Paul Feig's Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Raj Peter Bhakta has been a successful entrepreneur, a former contestant on The Apprentice, and even a political candidate. But he is best known in the spirits industry as the founder of the premium rye whiskey brand WhistlePig. After selling the popular brand last year, Raj has now moved on to reviving another spirits category that has long been under appreciated - Armagnac brandy. BHAKTA Brandy, launched over the summer, is a blend of 8 Armagnac vintages 50-152 years old, and finished in Islay Scotch casks. Raj and I discuss his move from whiskey to brandy, the story behind these hidden vintages, and why you should be buying these bottles of history now.    BHAKTA Brandy Links: Website Instagram Facebook Raj's Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

In continuation of National Bourbon Heritage Month - and the last episode in our Bourbon series - this week's guests are Peggy Noe Stevens and Susan Reigler, authors of Which Fork Do I Use With My Bourbon? Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties. This week's featured cocktail is Susan's recipe for a Manhattan: Manhattan 3 ounces bourbon 1 ounce sweet vermouth 2 dashes Angostura bitters 1 stemmed cherry for garnish Combine the bourbon, vermouth, and bitters in a mixing beaker with ice and stir until well chilled. Strain into a chilled, stemmed cocktail glass or coupe glass. Garnish with the cherry.   Links: Book Peggy Noe Stevens Susan Reigler   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

In continuation of National Bourbon Heritage Month, this week's guest is Trey Zoeller, founder of Jefferson’s Bourbon, a collection of small batch bourbons founded in 1997, before there was a 'craft' spirits industry. Trey and I discussed his family's deep connection to Kentucky bourbon, Jefferson’s early days before the bourbon boom when he could barely give the stuff away, and his experimental approach to aging whiskey on a shark tagging vessel.   This week's featured "cocktail" is how Trey prefers to drink Jefferson's Small Batch, Trey's Favorite - poured over a large rock, with a few dashes of spiced bitters, and a twist.    Jefferson's Bourbon Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

September is National Bourbon Heritage Month and The Bit by a Fox Podcast will have a new bourbon focused episode every Friday. This week our guest is Nicole Austin, the charming head distiller at Cascade Hollow Distilling Co. better known as the George Dickel distillery. Nicole has proven herself to be a gifted distiller, helping to bring home multiple awards in her first few years of working for this storied Tennessee whisky brand established in the 1870s. But she's also been a huge advocate for the distilling industry in general, and is widely respected for her groundbreaking work in all aspects of the business. We got to touch on all of that, and talk about the newest Dickel expression the fantastic Bottled in Bond.   Nicole's Links Instagram   George Dickel Tennessee Whisky Links: Website Instagram YouTube Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

September is National Bourbon Heritage Month and The Bit by a Fox Podcast will have a new bourbon focused episode every Friday. This week we are kicking off the festivities with an interview with MGP's David Whitmer, the master blender behind the distillery's award-winning brands, including the coveted Remus Repeal Reserve. With the September 1st launch of the Series IV expression, we discuss the consumer excitement behind this fourth release, why the launch was chosen to be before the traditional Repeal Day this year, and the legendary story of lawyer, bootlegger, bon vivant, George Remus - the inspiration behind the brand.   This week's featured cocktail is a Sazerac featuring Remus Repeal Reserve Series IV:   Remus Sazerac 2 oz Remus Repeal Reserve bar spoon Absinthe 4 dashes Bitters 1/4 oz maple syrup  Garnish: Lemon Peel   Add absinthe to a rocks glass, swirl it around to coat the glass and dump out remaining liquid, then set aside. Add the rest of the ingredients with ice. Stir until chilled. Strain into a rocks glass with large ice cube. Twist lemon oils into drink. Discard or add to the glass.   Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music