They centered on the evolution of whiskey pricing, with Harrison and host Gavin Linde recalling a time two decades ago when quality, mature whiskies, including rare bottles from now-closed distilleries like Port Ellen, were abundant and significantly cheaper.

Harrison shares his "aha" moment with Balvenie Doublewood and his eventual transition from the music industry to full-time whiskey writing, highlighting the global, passionate nature of the whiskey community. 

He discussed how he went from discovering smoky Scotch to becoming an influential blogger and photographer who collaborates with the whiskey industry.

Highlights of his story include an impulsive, yet valuable, purchase of a 30-year-old Lagavulin and a deep dive into the historical importance of the Italian whiskey market, which set the stage for "pinch me" moments involving rare whiskies such as a 21-year-old Brora.

He provides a deep dive into the cultural history of Aila—a spirit used in Nepali rituals for centuries—and explains how he is evolving the craft by introducing wood-aging through Amburana, Mizunara, and Sherry casks. From the fire-like profile of traditional rice whiskey to his upcoming Himalayan espresso liqueur, Shrestha highlights the bold future of the first international Nepali rice whiskey brand.

The conversation highlights a landmark collaboration that merges traditional Scottish craftsmanship with modern NFT technology, allowing enthusiasts to purchase high-end spirits directly from the distillery without the logistical burdens of storage or authenticity concerns.

This particular expression, finished in Premier Grand Cru Classé Barriques, is described as a "no-brainer" for collectors, featuring the classic Dalmore profile of chocolate and orange bolstered by complex notes of cassis and antique wood. Beyond the bottle, the drop offers a unique VIP experience for the first ten purchasers, including a curated trip to the distillery in the North Highlands.

Evans details his "aha" moment with Chichibu, a distillery praised for its experimental use of unconventional casks, and the massive undertaking of curating the Hotel Chelsea's extensive Japanese whiskey program.

They also touch on current consumer trends, noting the market impact of GLP-1 drugs on alcohol consumption and the resulting shift towards more selective, preimmunized drinking experiences, with Mars Whiskey highlighted as a strong value option for new explorers.

Brooking detailed his 19 years with Laphroaig, emphasizing the brand's unique culture, the enduring legacy established by figures like Ian Hunter and Bessie Williamson, and the 30th anniversary of the highly personal "Friends of Laphroaig" program.

They touched upon the ambassador's mission to dispel negative myths about Scotch by stressing the importance of patience, the growth of whiskey clubs in the US, and new developments within the Suntory Global Scotch portfolio, such as the reintroduction of traditional methods at the historic Glengarioch distillery.

This led to the decision to focus on opening rare bottles for drinking. The bar now boasts an inventory of between 1,800 and 1,900 exclusive Islay and Jura bottlings, having removed all non-Islay whiskies to focus on island exclusives, driven by a rising international customer demand over the past 7 to 10 years.

Zach's upbringing in the cooperage provided him with creative control over whiskey flavor profiles. The conversation covered the enduring consistency of cooperage techniques despite automation and the critical importance of responsibly sourcing white oak due to increased whiskey demand.

They both shared observations from a trip to Scottish cooperages, where used barrels are the norm, contrasting with the US focus on new oak. 

She also highlighted a concern that the market prioritizes "flippers" over long-term customer loyalty. Despite the need for an industry "reset," both speakers agreed that its core strength remains the value of people and unique experiences, which Dawn exemplified by sharing memorable "pinch me moments," including attending the Cannes Film Festival.

They discussed the evolution of the whiskey industry, Bardstown Bourbon Company's unique approach, and the collaborative and innovative culture within the company, culminating in a discussion of the current state and future of the whiskey industry, including the Kentucky Bourbon Festival and specific Bardstown releases.

This shift has also brought challenges, particularly with barrel picks, where palate fatigue makes thorough assessment difficult.

Starlight Distillery was praised for its innovative and passionate approach, distinguishing it from larger companies. Chris Blandford also detailed Kroger's fair allocation system for Pappy Van Winkle and unique whiskey experiences.

Lars discussed the evolution of the whiskey scene in Hong Kong and China, the growth of Tiffany's New York Bar's whiskey selection, and the significant development of the Hong Kong Whiskey Festival since its inception in 2016.

They also talk about the transformation of the whiskey market, the unique whiskey culture in Hong Kong, and the importance of personal connections in the whiskey world.

McKee reflects on joining the Michter's team in 2014 as employee number eight and the unique, hands-on approach to whiskey making that defines the brand. He highlights the importance of relationships and the dedication of the entire team, which he says is the reason Michter's has been recognized as the most admired whiskey in the world for two consecutive years.

Benjamin shared insights into the evolving whiskey market, detailing the shift from abundant choices to inflated prices and their personal investment in MGP barrels.

Benjamin Rosen explained that Onyx and Amber is a long-term, independent bottling project focused on quality and affordability, utilizing a unique aging process in Colorado and planning a "Blender series" with award-winning blenders.

Gavin and Diego also discussed the evolution of sherry casks in whiskey production, the unique whiskey scene in Hong Kong, and Diego Lanza's new ventures, OBBE and Elixir Distillers distribution.

They explored the evolution of the whiskey market and pricing since the early 2000s, with Peter recalling selling rare bottlings for what were then considered high prices, and how collecting was initially driven by personal preference rather than investment. The conversation also touched on the shift from one-way communication to online forums and the impact of increasing global demand, particularly from Asia, on prices for vintage whiskies.

Peter also explained the appeal of independent bottlers, describing them as offering a taste of the individual "ingredients" that go into distillery blends. He shared memorable whiskey experiences, including tastings in St. Petersburg and Moscow, and evenings in Bordeaux and Singapore, emphasizing the enjoyable social aspect of sharing whiskey and the nostalgia associated with older bottles.

They shared barrel picking experiences, including an unplanned large pick with Prov, and talked about whisky consumption, high-proof whiskys, and tasting notes from picks like Locust Dream.

They also discussed barrel pricing, market hype, and future events, with Daryl aiming for three events per year and planning more barrel picks. Gavin praised Daryl Proof and his whisky cases. They emphasized the unique experience of picking independent whisky barrels.

They explored the appeal of independent bottlers, the landscape of blended Scotch post-Compass Box, and the dynamics of whiskey production volumes and opportunities for independent bottlers. They also touched upon the global presence of independent bottlers, the engagement of Scotch Malt Whiskey Society members, the established channel of independent bottling for distilleries, and the future of whiskey sales models.

They discussed challenges entering the US market, the shift in consumer preference towards single malts, and strategies in independent bottling, including omitting distillery names to create intrigue. 

Both James and Gavin recount their adventures with the Society, describing the unique locations they explored and the initial hurdles they faced in navigating the intricate language of whisky. Their discussion illuminates the Society's distinctive features, including its vast and diverse selection, the intriguing coded bottles, and the warm, inviting atmosphere.

James particularly emphasizes the broader whiskey community's inclusive spirit, where genuine passion and active participation are prized far more than mere expertise or wealth. A significant portion of their conversation is dedicated to cherished memories of remarkable whiskies and tasting sessions.

James vividly recalls his first noteworthy encounter with a Laphroaig from the Society, while Gavin shares captivating tales of rare and highly prized bottles. James further details PureMalts' mission, which centers on delivering curated tastings that feature extraordinary, elusive whiskies, designed to create lasting memories and cultivate a sense of fellowship. 

They also covered the dynamic changes within the bourbon community over the past decade, including the shift from Facebook groups to other online platforms and the increased availability of single barrels and barrel picks. They explored the rising popularity and pricing of Willett bourbons, contrasting older, more accessible releases with newer, highly sought-after ones.

They also touched upon the diverse modern bourbon landscape, featuring a range of craft distillers and the resurgence of blenders. Kevin discussed his approach to content creation, emphasizing authenticity and catering to more experienced whiskey drinkers with nuanced discussions and comparisons. 

They also analyzed the high costs of new make whiskey, the depletion of old-growth American oak, and the rising value of rare American bourbons in Japan. The conversation extended to the future of Asian whiskey markets and the unique skills of whiskey blenders, known as "cleaners."

They highlighted the shift from limited availability and special orders to a widespread online market, including price gouging.

The conversation covered regional differences, preferences for smaller whiskey gatherings over large festivals, and the transformation of distilleries from small operations to larger, more technologically advanced facilities.

Perugini shared their journey into whiskey, the creation of singlemaltsavvy.com to fill a gap in review content, and the impact of AI-generated reviews.

The discussion also touched on the influence of COVID-19, increased consumer knowledge, and predictions of consolidation in the American whiskey market. Memorable experiences, such as a private Balvenie distillery tour, were also shared.

Their conversation delved into the dramatic surge in rare alcohol bottle prices, with both noting a tenfold increase in some cases. They explored the role of Facebook groups in facilitating private sales and the market's upheaval during the Covid-19 pandemic, when demand for rare bottles skyrocketed.

Boris, an "obsessive collector," expressed his intention to retain his collection, viewing it as a liquid asset that appreciates over time, while Gavin, now prioritizing sentimental value, discussed his shift from indiscriminate buying. They analyzed the evolution of whiskey production, noting the impact of technological advancements and increased output from brands like Logable. The current market downturn, they agreed, is partly due to inexperienced investors who flooded the market during the pandemic.

Their discussion extended to buying and auction strategies, with Gavin sharing his experience of leveraging Instagram to boost liquor store sales and his pivot to European auctions for better deals on American whisky. Boris detailed his experiences with French auction houses and whisky swaps with Japanese partners, emphasizing the importance of a diverse collection.

Boris revealed his side venture in the whisky industry, which began with a cask exchange with a friend in China and evolved into a collaborative bottling initiative. They discussed their independent bottling process, emphasizing the freedom to select and release only the finest casks, akin to a restaurant's daily special. Gavin expressed his desire to replace his investment whiskeys with independent bottlings, particularly those from the 1960s and 1970s, echoing the high regard they both held for independent bottlers like Samaroli.

They shared personal whiskey preferences and unique experiences, with Gavin favoring high-end, exclusive bottles and Boris recounting a visit to a private Japanese club boasting a rare 1970s whiskey. The conversation concluded with discussions about future travel plans to Scotland and Japan, potential visits to distilleries and bars, and attending Whisky Live events. They emphasized the importance of camaraderie within the whiskey community and the desire to experience unique whiskys before they disappear, solidifying their shared passion and dedication to the world of fine spirits.

They delved into the industry's dramatic transformation, noting the shift from single malt Scotch dominance to bourbon's newfound popularity, driven by collectors and a growing appreciation in restaurants. Marci's journey, from selling discounted whiskey to international markets to creating uniquely packaged spirits for discerning clients, highlighted the unpredictable nature of the liquor business.

They marveled at the emergence of vintage whiskey collectors and the discovery of pristine, decades-old bottles, speculating on the motivations of past hoarders. The discussion underscored the importance of relationships, innovative packaging, and a keen eye for market trends, all of which contributed to Marci's success in a rapidly evolving industry.

Their shared passion was evident as they discussed the evolving landscape of whiskey collecting, investment strategies, and the stark differences in alcohol sales between the UK and the US. The conversation meandered through auction frustrations, the allure of exclusive brand experiences, and the nostalgia of traditional whiskey craftsmanship.

They reminisced about memorable tastings, like Jack’s introduction to a special McCallan Ruby and the coveted 55-year-old Yamazaki, highlighting the "money can't buy" moments that define a true enthusiast’s journey.

The summer backdrop seemed to amplify their appreciation for the rich history and passionate individuals within the whiskey industry, culminating in Gavin’s dream of a Gordon MacPhail-focused home bar, a testament to their shared dedication to the spirit.

Their discussion reveals a deep appreciation for the craftsmanship, history, and community that surround these indulgences. Jon's unwavering loyalty to McAllen whiskey, instilled by his uncle's collection, highlights the powerful influence of personal connections on our tastes.

This preference speaks to the emotional bond that can form between an individual and a specific brand, transcending mere flavor and becoming intertwined with memories and relationships. Their acknowledgment of the difficulty in finding comparable brands emphasizes the unique qualities that certain whiskeys possess, capturing the essence of what makes them truly special.

Similarly, Jon's journey from an anti-smoking stance to a cigar aficionado demonstrates the evolving nature of personal preferences. His comparison of cigar and whiskey brand loyalty underscores a shared dedication to quality and the pursuit of personal satisfaction.

This parallel suggests that both hobbies are driven by a desire for exceptional experiences and a deep appreciation for the artistry involved in crafting these products

Gavin and Jordan engaged in a wide-ranging conversation about their experiences with alcohol and whiskey, starting with their early introduction to alcohol and their favorite drinks during their youth. They reflected on the lack of customer care in some establishments and reminisced about various spirits like Anniversary Port, Sambuka, and Ouzo.

Their discussion then focused on their experiences with whisky, particularly Johnnie Walker Black, and their growing appreciation for different types of whisky, especially after their time at Clyde Common. They reviewed various single malt whiskies, sharing their favorites and discussing the challenges of supply and demand in the industry.

Finally, they reminisced about their fond memories of whiskey, their preferences for aged whiskies, and the importance of distillery management in maintaining quality.

Denver and Liely started as a Christmas present to family and friends. What began as a small project quickly grew into a successful business. Denver's journey with whiskey began in his university years, starting with whiskey and Coke and gradually transitioning to appreciating the whiskey on its own. Denver and Liely's glassware is designed to enhance the whiskey-tasting experience.

Gordon highlights the significance of storytelling in the whiskey industry and the need to capture the stories of experienced professionals before they retire. He also mentions the exciting future of whiskey, with a focus on quality and the rise of women in the industry. Gordon's journey into the world of whiskey began during his university days. It was a fateful night when he tried his first sip of Glenfarclas 105, a powerful and intense whiskey.

He added water to the whiskey, and that's when he truly fell in love with the spirit. As Gordon's love for whiskey grew, he found himself working for Whiskey Magazine, a renowned publication in the industry. He became involved in organizing whiskey shows and events, such as Whiskey Live. These events provided a platform for whiskey enthusiasts to learn about different distilleries and the unique stories behind their whiskeys. Gordon emphasizes the importance of understanding the differences between distilleries, especially in Scotland, where there are 140 distilleries.

Daniel Pride is a spirit entrepreneur with a background in staffing and a passion for the whiskey business. He saw a gap in the market and decided to enter the spirits e-commerce space, focusing on solving the problems around spirit shipping. He started Via Shared Pour, a national e-commerce store specializing in single barrel picks, bourbon, and whiskey. After selling Via Shared Pour, Daniel shifted his focus to helping brands set up direct-to-consumer (DTC) operations, handling fulfillment, and ensuring bottles reach customers quickly.

Despite this, he still enjoys Scotch and Japanese whiskey, although he tends to gravitate towards sweeter options. Joel's passion for whiskey extends beyond the enjoyment of the spirit itself, as he also focuses on giving back through his events and social club.

Joel Wilbur is the founder of Life of Luxe, a brand that brings like-minded people together through events and barrel picks. With a passion for whiskey and a desire to make a difference in the world, Joel has created a social club that not only celebrates the enjoyment of fine spirits but also focuses on giving back to those in need.

Koray explains how years ago, playing the saxophone was the perfect breather from his suffocating master’s studies. One night, Koray's nerves crept up on him as he was getting ready to play “Got a Match,” the bar manager handed me a glass of Laphroaig 10 Year. From then on, he knew his heart was with another — Whisky!

In 2016, Koray turned whisky from a passion into a full-time career. He quit my engineering job. Not even a year later, he packed his bags for San Francisco and realized he had created a Whisky Monster! Since then, Koray has built relationships with other whisky (or whiskey) brain trust members across the US and he meets more like-minded people during every Whisky Monster excursion.

Gavin, being a seasoned investor with a penchant for spotting lucrative opportunities, has found himself drawn to the world of whisky investing for several compelling reasons. First and foremost, Gavin is captivated by the steady growth and potential profitability of the whisky market. 

With the global whisky market size already reaching an impressive US$64.0 billion in 2022 and projected to reach US$91.3 billion by 2028 with a remarkable CAGR of 6.1%, Gavin sees whisky as a smart and promising asset to invest in for the long term.

Living in Southern California and representing much of that region, Mundell recalls a time in the not-so-distant past when casual consumers expressed little interest in the intricacies of scotch malt. Desperate retailers were eager to bring in a Scotsman, as basic brand messaging can be surprisingly captivating when couched in a native accent.

But Mundell proved to be much more than a gimmick. “The rise of the craft cocktail community at that time was changing the way bartenders pursued education,” he says. “So I made the choice to educate bartenders on the category. I brought to life Scotland and whisky production through history, geography, and production.”

Now having enjoyed incredible drams all over the world, she continues to make a name for herself, working as a brand ambassador and educating people about whisky.

From https://www.whiskyagogirl.com:

I’m so happy to have you here, in this space and hope that you learn something new and exciting about whisky, rum, gin, and more! I fell in love with whisky many years ago and it has since thrust me down the rabbit hole of distilled spirits! I very much enjoy diving in nose first and sharing my discoveries, adventures, and reviews, all while educating in a fun and welcoming environment!  

The Scotch Malt Whisky Society is present in 21 countries around the world. SMWS whisky is only ever bottled from a single cask, at cask strength with no water or coloring added and with no chill filtration. Each cask is unique and by definition a limited edition – whisky as the cask intended. The Scotch Malt Whisky Society attracts whisky enthusiasts from all walks of life; from younger members discovering whisky for the first time to experienced connoisseurs. 

Ewan was also inducted into as a Keeper of the Quaich in 2013, the highest accolade in the Scotch Whisky Industry. Ewan has also been nominated for American Ambassador of the Year (2016) and Scotch Whisky Ambassador of the Year (2011-2016). Ewan is passionate about the power of education and being a valued part of the bartending and hospitality community.

While Sam does handle public relations, product selection, sales and marketing, logistics, and social media you will always find him hard at work, happy to do anything for the success of his staff, his customers, and the consumers who love his products… we have even caught him in the warehouse or behind the wheel of a forklift.

Sam received his Whisky Certification from the University of the Highlands and Islands Moray College early on in his career but to him, his true education came from the real world and the things he has learned along the way. He has bestowed the honor of being inducted as a Keeper of the Quaich in 2018, a lifetime achievement well respected by many in the industry. Even with this title, you will find Sam to be both humble and willing to share his knowledge with anyone who will listen.  

He feels that educating people about the unique story behind each brand and the passion of the people involved in creating these wonderful spirits is more important than anything and loves to share this with those he meets whether at a tasting or just walking down the aisle of a store. He is never too busy to answer a question or strike up a conversation with those he meets.

A leading authority in the field, he has curated a number of successful auctions featuring a variety of superior offerings, from unusual American bourbons to notable decades-old scotches, to rare Cuban rums, exotic gins, and more.

Hyman’s diverse experience also includes several years as an investment analyst and portfolio manager, lending a unique perspective to his work at Skinner.

John's early years of disrupting the whiskey industry were marked by experimentation and having fun. Dalwini was John's entry point into single malt drinking and could be purchased for around 40-50 pounds. Johnny Walker Blue was more expensive at 180 pounds. John's father-in-law got him into the whiskey industry and it took some time for him to get to where he is now. The Scottish whiskey industry is not very large, so John has been privileged to have been part of it and knows a lot of people in the industry.

But in 2016, it got into Scotch whisky in a big way, buying The BenRiach Distillery Company, which included three distilleries: Benriach of course, in Speyside; the famous Highlands distillery, Glendronach; and also in the Highlands, but somewhat lesser known, Glenglassaugh.

Stewart Buchanan held his role since 2012, prior to which he was Benriach’s production manager, so he has tremendous insight into these distilleries and the Scotch whisky industry generally.

He was in Australia for the launch of Glendronach 50 Year Old, the oldest expression it’s ever released.

Distilled in 1971, The GlenDronach Aged 50 Years has quietly slumbered over five long decades in rare Pedro Ximénez and Oloroso sherry casks from the Spanish bodegas of Jerez in Andalucía.

Prior to founding Whiskey House, Mandell was the co-founder and former President & CEO of The Bardstown Bourbon Company, ("BBCo"). At BBCo, Mandell created, launched, and managed the company's Napa-valley bourbon distillery destination experience in Bardstown, Kentucky. 

Mandell led the development and operation of what is now one of the largest and most sophisticated whiskey distilleries in the United States - -producing custom rye, whiskey, and bourbon for prominent brands including Jefferson's, High West, Belle Meade, Hirsch, and many others through its one-of-a-kind Collaborative Distilling Program. Mandell was also responsible for the development and launch of the Company's bourbon brands, full-scale restaurant and bar, and visitors center. 

During his tenure at BBCo, Mandell served on the Board of the Kentucky Distillers Association, and the Bourbon Capital Community Alliance, and currently serves as the Chairman of the Kentucky Bourbon Festival Board of Directors. Mandell achieved a successful exit when the Company was sold to Pritzker Private Capital in March 2022.

In 2016 he was inducted into the Keepers of the Quaich. Robin’s passion and knowledge of whisky started in Scotland but extended well past the UK borders. Based now in California, his whisky expertise and reputation were built through a series of assignments and creating consumer events with some of the most renowned names in the world including Diageo and Moet Hennessy where he worked on many famous spirits brands. His experience has also seen him work with Glenrothes, Bowmore, Auchentoshan, and of course in the realm of Bourbon.

Gavin asked Allison why she gravitated towards whiskey, and Allison said it was because she got her first salaried job in the industry. They both reminisced on the Scotch and Time event and how it was the start of Jenna's journey in the whiskey world.

A 21-year-old with no experience with alcohol was invited to happy hour by a colleague. When they arrived at the bar, the only drink available was a Cosmopolitan. The colleague explained that they would drink the cocktails, but the 21-year-old had never tried one before. When they tried to drink it, the Cosmopolitan flew across the room. To avoid paying for the drink or the dry cleaning, the 21-year-old decided to try whiskey instead, selecting it based on the glassware it was served in.

His Whisky With a View channels feature beautiful photos of whiskies in awesome natural settings and surroundings.

Nate Woodruff from Whisky With A View treated the Beast Masters to a stellar day of hiking and sipping great drams in New York's Hudson Valley.

Finn Thomson may have gone the farthest and spent the most in demonstrating that whisky is in his DNA, commissioning specialist research to investigate the family connections with whisky. Finn was able to construct a comprehensive back story that formed the plot for a glossy high-production value advertisement film that has “Finn” running up Scottish mountains to oversee his. 

Where some indie bottlers struggle to sustain the backstory after a little scrutiny, Finn Thomson’s relatives were significant characters in the whisky business. The company website states that in 1772 James Thomson was running an illicit still. In 1838 the Thomson family acquire the tiny Grandtully Distillery. The distillery output was just 5,000 gallons a year (a cottage industry, really); it closed in 1910 after Prime Minister Lloyd George increased taxes.

Since then he has been made keeper of the Quaich – a society at the heart of the Scottish whisky industry and became the Freeman of City of London and livery man for the worship company of distillers for his contribution in the whisky industry and has been featured in many television interviews talking about his passion for whisky since his teen years, and making his dream come to life with the launch of Universal Whisky and its first super tasting event (The Nth – Ultimate Whisky and Spirits Experience) in Las Vegas.

Since the launch of Universal Whisky Experience, Mahesh Patel with his pioneering ability and vision has gone on to create the world’s best Whisky experiences internationally and locally opening and tasting some of the world’s most expensive whiskies granting exclusive access in the world of whisky.

This conversation discusses the whiskey-drinking culture in the early 2000s. They mention that Jack Daniels and Jim Beam were the most popular whiskeys and that Makers Mark was a more expensive option. They talk about single malt scotches being popular, such as Glenlevitt, Glenmorangie, and Balvenny McAllen. They then discuss whiskey cocktails and how rye was the most popular with bartenders early on. They mention that McAllen was not as popular 15 years ago as it is today, with only 12-15 stills. Finally, they mention that most people were drinking whiskey on the rocks, rather than neat.

The conversation discusses the evolution of cocktails from 20 years ago to the present day. The speaker and the listener both recall a time when there were only 4 standard cocktails, and the speaker remembers when mojitos came on the market and it was a pain to make. Now the speaker makes at least 100 Old Fashioneds every night and attributes the popularity of this classic cocktail to the show Mad Men. The listener mentions the large cubes of ice and maraschino cherries that are now popular and the speaker comments that they make their own housemade cherries instead. They then discuss the increase in the price of cocktails, as people now want more expensive spirits such as Wilderness Trail Rye or Rabbit Hole Rye. The conversation concludes with the listener noting that money is no longer an issue and people will pay whatever for their spirits.

In this conversation, Gavin and Karma Slomianski, the BlockBar community manager, discuss the differences between investing in whiskey for the short-term and long term. They have been investing in whiskey for 8-16 years and have found success in the venture. They emphasize the importance of having a hunch and getting in before the hype. Gavin urges listeners to remember that whiskey takes time to mature and that 25 years ago no one was interested in whiskey. They suggest having a plan and sticking to it, and keeping an eye out for new opportunities.

They also discuss the demand for older whiskey, particularly 25-year-old and older whiskey, in the market. They discussed how it is difficult to find and that the effort and storage requirements can make it difficult to obtain. They suggested looking for older whiskey and the demand associated with it as an investment opportunity. They also discussed how to ensure the whiskey purchased is legitimate, as fraud is rampant in the market, and how to store it properly.

The conversation discusses the shady side of the whiskey industry, where some people will go to a bar or eBay to buy empty bottles and then fill them with any liquid they choose and resell them as rare and expensive whiskey. Gavin talks about the difficulty of storing and transporting the whiskey, as well as the dangers of not being able to ensure the bottles. He also mentions Blockbar, a platform that offers storage and a tradeable base, which could provide a solution to the problem. They warn that if the deal seems too good to be true, it likely is and to be careful when purchasing rare whiskey.

After recognizing the lack of diversity in the whiskey category, she co-founded a whiskey marketing company called Whersky which created inclusive and educational events for ALL whiskey drinkers. Her curiosity and passion for whiskey led to opportunities to study and distill alongside legendary whiskey personalities. Eventually, she became an ambassador and had jobs representing numerous whisky brands including; Glenfiddich, Angel’s Envy, Ardbeg, Johnnie Walker, and Hudson whiskey. She is currently studying distillation and leadership with the Nearest and Jack Advancement Initiative.

Set on 100 acres of active farmland in the heart of the Bourbon Capital of the World, they produce the highest-quality, authentic Kentucky Bourbon, whiskey, and rye brands as well as offer custom whiskey production through our one-of-a-kind Collaborative Distilling Program.

They are the first Napa-Valley style destination on the Kentucky Bourbon Trail® to combine our distilling, culinary, and beverage expertise to create a modern, authentic, bourbon experience. 

Producing brandy is no small task and being the first to walk through this process in the State of Indiana was not without its share of frustration. Their master distiller, Ted Huber, and his co-owner Greg Huber spent about 2 years researching and working with our legislators in Indianapolis to pass important legislation that would allow us to produce both wine and brandy. Once this legislation was passed the lighter side of distilling began in the rolling hills of Starlight, IN!

Although the first product has been released, they find ourselves busily working to release the next products which include an apple and pear brandy. There were also several products that we produced by infusing their brandy and wines together over the course of the last four years. Those products include our Blueberry Port, Raspberry Infusion, Peach Nectar, Apple, and Pear Infusion. These products have been very popular for them and have been competitive in many dessert wine competitions.

H&A Group has tailored its leasing solutions to the financial constraints of the wine industry, offering customers the most flexible, most advanced, and innovative financing. Their accessible, customizable solution provides visibility to costs and enables you to manage these more efficiently. 

Reliable, high value-added service: instant, accurate, financial, and operational information for your barrel inventory. The H&A Group manages the resale of your barrels at the end of their lifecycle on your behalf. Their team of specialists is available to handle this complex, time-consuming task.

The brick-and-mortar shop began with a firm focus on white-glove customer service that created long-time friends who came back again and again to source the most prestigious and rare libations available. The 1 West Dupont Circle Wines and Liquors is born out of the idea of expanding that service and loyalty across the country at the click of a button and for your convenience. 

They want you to feel like family, so please don’t hesitate to use their phone number, email, or live chat features on this site to ask questions or submit personal requests. They stand by all of their products, purchases, and customer service interactions. Everything The 1 West Dupont Circle Wines and Liquors sells is hand inspected by their team to ensure the product you ordered is the product you received.  

He started trying everything he could get my hands on.  Around 2012, he realized that these bottles were becoming harder to find, so Jon was selective in finding them, hunting out that stuff that a few years later would become rare and impossible. We built a collection that spanned just about every Kentucky distillery and beyond. Hosting people for bourbon tastings and spreading the good word of bourbon became one of my favorite things to do. 

Jon moved around a lot, around Louisville, lived in Vienna, Austria for a short period, to Richmond, Virginia, and finally back to Louisville.  Once he was back and settled, he finally was able to buy a house.  Over the course of the prior 10 years, Jon had been thinking about and imagining my dream man cave. He knew one thing, It had to have a hidden entrance. He bought my house in 2019, and when covid hit in early 2020, he  found my chance to build this room. 

A Speyside single malt Scotch whisky as intriguing and extraordinary as Benriach could not have come to be without a unique whisky-making heritage, dating from 1898 when founder John Duff built his distillery.

Ruggedly beautiful, Benriach stands on the site of the old Riach farm in north Speyside, drawing water from a mineral-rich aquifer, deep beneath the distillery. Thanks to a long-standing tradition of distilling three styles of whisky; classic unpeated, Highland peated, and triple distilled, together with an eclectic selection of casks from around the world, our whisky makers are able to explore the full flavor possibilities of single malt, creating some of the richest, most multi-layered whiskies in Speyside.

He prefers Scotch to bourbon, IPAs before lagers, and In-n-Out over Shake Shack. His favorite breed of dog is unequivocally the Siberian Husky and he suffers from an irrational, unrequited love for the New York Knicks.

He is the Beer and Spirits Columnist for the Village Voice in New York City, is a regular contributor to Los Angeles and San Francisco-based periodicals, serves as a beer consultant for notable restaurants on both coasts, and hosts a monthly craft drinks/gourmet food educational pairing series. He has interviewed a diverse array of talent, ranging from NFL quarterback Eli Manning to Brooklyn Brewmaster Garrett Oliver.

Over the past thirteen years, he has built Elixir into a bar that many publications have called one of the “Best in America”. Elixir To Go is our way of bringing all of that passion, knowledge, quality, and service to your event.

The 11th proprietor of San Francisco’s second oldest saloon (Elixir), H. Joseph Ehrmann is recognized as a pioneer in the revitalization of cocktail culture today. The saloon reopened as Elixir in 2003 and soon garnered awards and press for its innovative cocktails, excellent service, and engaging events. Since the beginning, customers requested all of those qualities be delivered to their own events, and thus, Elixir To Go was born.

Saul lived in New York City all his life (60+ years). He's been collecting scotch miniatures, mostly single malts, for about 30 years because it’s his choice of drink.

Sauls's collection currently consists of about 3200 different bottles, most of which are on display in his den. You can check in with him on his IG account, @scotchminisz. This is where Saul posts pics and reels of his collection. 

Tommy has made television appearances on Bloomberg, Fox News, Business Insider, and Wealth TV to speak about his venues and trends in the industry. He has also been featured in Robb Report, Worth Magazine, Wall Street Journal, Modern Luxury, Social Life Magazine, and Departures, among many others. He has vast knowledge about food and spirits and an even stronger passion for learning more. 

He regularly teaches classes on whiskey at both of his restaurants and at locations throughout the world. He sits on the Board of Directors for the NoMad Alliance and serves as a long-standing judge for the New York International Spirits Competition. 

Tommy Patrick has been in the industry for more than 20 years. When he turned 16, his mom gave him his first job as a dishwasher in her restaurant. By the time Tommy was 21, he realized he wanted to open his own restaurant. Not only did Tommy have a passion for food, but he also loved guiding people with flavors, and introducing people to new dishes and whiskeys.

Tommy wanted to make this restaurant both a 5-star experience and utterly unpretentious. The Ballard Cut team is here to share their passions with guests and they hope they enjoy them.

Following that, Samuel went on to join Duty-Free Americas, and his background in finance and law allowed him to pursue a variety of positions within the company. After initially working in the legal department, he transitioned into the role of Director of Business Development

Jay has been a collector at heart and whatever his chosen collectible, he has a ‘both feet first’ attitude and with Whisky, it was his whole body first! Having gotten into and enjoyed drinking whisky with his girlfriend’s father, his mind went to what is collectible that would look nice on the bar.

Having sourced a rare Hibiki bottle from Australia, by the time it had arrived one had sold at auction for a higher price than paid and the hunt for more began there.

Andrea has achieved many honors during her illustrious career including being the first woman to ever serve as Chair of the Kentucky Distillers' Association and being welcomed into The Kentucky Bourbon Hall of Fame®. Andrea is admired for her accomplishments in the whiskey industry and has been involved in all aspects of making Michter's whiskeys.

Before joining Michter's, Andrea spent over ten years with Diageo in various whiskey-related positions including Director of Distillation and Maturation, in North America - overseeing both the U.S. and Canadian distillation and maturation programs. Prior to her departure from Diageo, she was the company’s Director of Whiskey Strategy for North American operations. She holds a Master of Chemical Engineering degree from the University of Louisville, and she has been highlighted in the KET television documentary, Kentucky Bourbon Tales: Distilling the Family Business.