267 - Putting the High Malt in Bourbon with Tim Piersant and Grant McCracken of Chattanooga Whiskey

Bourbon Pursuit

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4.9 • 866 Ratings

🗓️ 20 August 2020

⏱️ 97 minutes

🔗️ Recording | iTunes | RSS

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Summary

What does it take to put all your money on the line, ignore the experts, fight the law, and spend years experimenting with different mash bills and barrels? That’s what Tim Piersant, CEO, and Grant McCracken, Head Distiller, of Chattanooga Whiskey did. Against all odds, they launched a bourbon that features Tennessee High Malt. We talk about the early successes and challenges of the business and get into the whiskey itself. Show Notes: This week’s Above the Char with Fred Minnick talks about SRPs. What kind of music do you like? Tell us about your background. How did you get into whiskey? Do you have a favorite kind of beer? When did it become legal to distill in Chattanooga? Tell us about the early days of the business. How did you fund the business? How did you decide what kind of whiskey you wanted to make? Talk about the experimental distillery. Why did you decide to use malt? How did you know it would have future potential? How did you recreate the process to scale up? How did you know when it was ready to be released? Tell us about your entry and distillation proof. Talk about the high proof version. What can we expect to see in the future? Support this Podcast on Patreon

Transcript

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0:00.0	we have a mix of barrels as well.
0:02.6	So half of our barrels are a number four char,
0:05.7	the other half are a number three char, but with a toast.
0:09.4	You're, you know...
0:10.6	Because you guys hate consistency, apparently.
0:13.1	You're right.
0:15.2	Yeah.
0:15.9	We try to make everything as complicated as possible
0:18.5	so that we don't remember how we did anything.
0:21.3	Can't scale anything.
0:22.1	Yeah.
0:27.1	This is episode 267 of Bourbon Pursuit,
0:34.9	the podcast featuring news, reviews, and interviews with people making
0:38.6	the bourbon whiskey industry happen. Before we start the podcast, here's your weekly
0:42.6	bourbon news update. Dick Stoll, master distiller for Stolen Wolf, and former distiller for
0:48.0	Mickers, passed away this week on August 13th. Dick was responsible for the glory days of
0:53.7	rye whiskey coming out of Pennsylvania,
0:55.7	around 30 plus years ago at the legendary Shaperstown, Pennsylvania. He was trained by C. Everett
1:01.8	Beam in both the Beam family and historical Pennsylvania styles, and Dick served as the master
1:07.3	distiller of Pennsylvania Mictors, where he also distilled the famed A. H. Hirsch
1:12.3	Bourbon. Mictors closed its doors in 1990 and was picked up a few years later by Chatham Imports
1:17.8	where the decision was made to move it down in Kentucky. Our thoughts and prayers go out to the Stoll
	...

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