Our conversation begins with the void in our industry left by the closure of bars, taprooms and restaurants, which we refer to as the On Premise. There are moments of stewardship, willingness to explore new brands and flavor profiles, and trust building that occur in the on-premise space. The same can’t be said when you’re cruising through a grocery store with a shopping cart and list in tote. We discuss this other dimension with Eric Rosentreter, a Chicago-based bourbon and whiskey expert. Eric’s experience in the on premise space is extensive: as a bartender at Delilah’s, a world class whiskey bar located in Chicago’s Lincoln Park Neighborhood, as a supplier with Heaven’s Door Whiskey and at Beverage Testing Institute. We also take the opportunity to discuss growth by acquisition in the brown spirits space, the secondary market, barrel picks, cautionary tales about on-premise reopening, and the role that BTI – and an eager audience ready to “taste rarity” – played in putting Pappy Van Winkle on the map.
Episode Art and HH Logo By: Bryn Gleason
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