Chris Morris, Master Distiller at Woodford Reserve, gives an insight into the historic grounds and the $1000 Mint Julep in time for Derby. Show Notes: Talk about your first memorable experience with bourbon. Good or Bad? Talk about your background and coming into the bourbon industry Let's talk about the Woodford grounds a little bit. It's held over 4 different names in the 200 years it's been existence. What makes your bourbon special or unique compared to others? There’s a misconception that Woodford is aged longer than Old Forester. Can you explain the differences? What is the future of distilling going to be? Is it a science or art form? You've been quoted as saying "Because we have a small distillery we use less sour mash than many distillers, which gives more fresh grain in every batch”. I know we can go to the liquor store and read a label that says Sour Mash bourbon but what does sour mash truly mean? You also ferment the mash for nearly twice as long as other distilleries, around 6 or 7 days when most usually do 3 or 4. Again talk about the role that plays. You do some unique experiments that are released yearly or even at the distillery. The latest masters select was called 1838 Style white Corn. Then there was another recent release called frosty four Wood. Talk about those. Choose your favorite child Talk about the process of the “Double Double Oaked” It is Derby season and Woodford has some affinity with horses. Talk about your ties to the horse racing industry Any favorite horse names over the years? With Derby time the drink of the season if the Mint Julep, talk about the $1000 Mint Julep I don’t know if this is fact or fiction, but is the ice actually flown in from a glacier? How do you get your hands on one?