229 - Instagram Likes, Pappy vs The Secondary, and Thanksgiving on Bourbon Community Roundtable #39

Bourbon Pursuit

Hobbies, Food, Arts, Leisure

4.9 • 866 Ratings

🗓️ 28 November 2019

⏱️ 77 minutes

🔗️ Recording | iTunes | RSS

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Summary

This is the final roundtable for 2019 as we head into the new year. And this one packs a few punches. First, we dive into Instagram news where the number of likes are now hidden from your view. How will it impact bourbon Instagram stars? Then we roll into the meat of the podcast talking about Pappy and Sazerac vs The Secondary Market. Lastly, we share what we are thankful for in 2019. I also want to take this opportunity to say thank you to you, the dedicated listeners and viewers of Bourbon Pursuit. We really appreciate the hours you spend with us every week to hear us talk about bourbon. Show Notes: Warehouse X: http://www.experimentalwarehouse.com/ Marianne Eaves at TEDxBroadway: https://www.tedxbroadway.com/talks/2019/11/19/making-the-impossible-and-doing-the-unthinkable-marianne-eaves This week’s Above the Char with Fred Minnick talks about vintage whiskey collections. Instagram removes likes. Does this impact bourbon influencers? Do Instagram posts drive people to your content? Will the lack of likes deter people from using influencers? Should Instagram hide the number of followers? Do you think Sazerac is behind the secondary take down? Why make the Van Winkles the face of the blame? Should they raise the SRP of Pappy? Do you think other distilleries are happy they took action on the secondary market? What are you thankful for with bourbon in 2019? Thanks to Blake from bourbonr.com, Nick from BreakingBourbon.com , and Brian from sippncorn.com for joining.

Transcript

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0:00.0	I mean, think about it.
0:01.4	If you're like a craft distiller, you work your ass off, like, making something.
0:05.8	And all anyone ever asked, like, was it, did you distill it?
0:09.1	Yeah, yeah, we produced it.
0:10.7	No, did you distill it?
0:12.5	Yeah, right there on the label.
0:14.5	I mean, I did it all my own.
0:15.6	And then, and then you taste it like, oh, that sucks.
0:18.2	I'd rather have MGB, you know.
0:19.8	Yeah. then you taste it like, oh, that sucks. I'd rather have MGB, you know.
0:31.8	Happy Thanksgiving, everybody.
0:35.3	It is episode 229 of Bourbon Pursuit,
0:40.2	and I hope you're out there drinking a little bit of turkey today and just taking it nice and easy.
0:47.0	Now, Buffalo Trace just wrapped up its second experiment, utilizing its custom-made experimental warehouse X.
0:52.3	Now, this experiment began in 2016 and focused on how temperature affects the aging process.
0:57.3	The first experiment ended in 2016, and that one focused on natural light, keeping barrels in various stages of light for two years.
1:00.1	And this second experiment, which just ended a few weeks ago at the end of October,
1:04.0	determined how barrel activity correlates with temperature changes, keeping two of the four
1:09.1	warehouse chambers constant and varying the other two chambers.
1:13.0	And throughout the experiment, they tracked temperature fluctuations from 5 degrees to 109 degrees Fahrenheit
1:18.5	and monitor the barrel pressures ranging from about negative 2.7 PSI to a positive 3.2 PSI.
1:25.4	In total, 9.1 million data points were collected during the second experiment.
	...

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