294 - The Early Days of Barrel Selections with Ryan Maloney of Julio's Liquors

Bourbon Pursuit

Hobbies, Food, Arts, Leisure

4.9 • 866 Ratings

🗓️ 25 February 2021

⏱️ 59 minutes

🔗️ Recording | iTunes | RSS

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Summary

There's a few OGs in the world of whiskey, and one of the most notable names is Ryan Maloney. You may not know that name, but you've likely heard of his store in Massachusetts called Julio's Liquors and the famous picks done by the Loch & Key Society. Ryan takes us on a trip down memory lane when private barrel selections were abundant and limited releases weren't so limited. Show Notes: This week’s Above the Char with Fred Minnick talks about storing vintage spirits. What carnival food can you not resist? Tell us about Julio's the and Loch & Key Society. When did you realize how important barrel picks would be? Have you ever picked a Van Winkle? Tell us about some of your barrel picks. What's on the forefront of barrel picks? Have you created your own private label or do you plan to? Talk about blending. What is your thought process on collaborations with other stores? Are you getting less allocations because of the rise in popularity of bourbon?

Transcript

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0:00.0	Are you too busy to drink your own bourbon?
0:02.8	Do you not, can you not find the ripe barrels?
0:05.4	I'm your guy.
0:06.3	I'm your guy.
0:07.2	I will do the, I will do the drinking for you.
0:18.0	This is episode 294 of Bourbon Pursuit, the podcast featuring news, reviews, and interviews
0:23.6	with people making the bourbon whiskey industry happen.
0:26.6	I'm one of your host, Kenne Coleman, and before we start today's podcast talking to Ryan Maloney
0:31.1	of Julio's, here's your weekly Bourbon News Update.
0:35.1	Japanese whiskey is taking a page out of the bourbon playbook, and the
0:38.6	Japan Spirits and Liquors Makers' Association has issued new guidelines on the production and labeling
0:44.4	of Japanese whiskey to offer greater transparency across the category. The new production standards
0:49.9	stipulate that malt must always be used in the making of Japanese whiskey. But other grains
0:54.9	can also be used. Water used in Japanese whiskey must come from Japan. Firmination and distillation
1:00.5	should be done at a distillery in Japan, and distillation must be no more than 95% ABV. Maturation
1:07.8	should take place in wooden barrels, with a maximum capacity of 700 liters, which is around 185 gallons.
1:14.7	Japanese whiskey must be matured in Japan for at least three years, and bottling must take place in Japan as well, at a minimum strength of 40% ABV.
1:23.9	But here's a difference. Caramel coloring still can be used. These go into effect starting
1:30.2	April 21st, and producers have it until March 31st, 2024, to adhere to the new guidelines.
1:37.2	The Kentucky Distillers Association, or also known as the KDA, is calling for a modernization
1:42.1	of tourism rules. After visitor numbers to the state's
1:45.3	bourbon distilleries plummeted 66% in 2020, which is the first decline in 21 years with only
	...

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