395 - Why Are Master Distillers Leaving? with Jason Callori of The Mash and Drum

Bourbon Pursuit

Hobbies, Food, Arts, Leisure

4.9 • 866 Ratings

🗓️ 2 February 2023

⏱️ 66 minutes

🔗️ Recording | iTunes | RSS

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Summary

There seems to be a growing trend in the whiskey world and that is when you start seeing the accustom faces you know and trust in a brand leave to go and start their own venture. Can you blame them? There is more opportunity to own a piece of the pie. But could we see a growing problem where we see those brands struggle to take off? To help dive into this conversation we invite Jason Callori of the Mash and Drum on the show. We kick off the show to learn more about Jason and how he built one of the largest whiskey YouTube channels. Then we talk about Master Distillers and other faces leaving their respected brands and what motivates such a move. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks the frustration of secondary prices and not finding bottles How did you get into bourbon? What channels influenced you to start your own channel? What wins, content or production value? Did you ever have a sensation of burnout? Who are some of the favorite guests that you have had on the show? Are you master distillers and faces of the brand leaving for more money? Has the Master Distiller title been diluted? How fair is it for blenders to be criticized when they only have access to what's on the open market vs what they had at their disposal at a previous company? If you have a small brand and one batch bombs, how long can you rely on your reputation? Will a whiskey geek give someone a second chance? If someone is leaving from being a face of a brand, how long should they wait until they announce they are starting a new brand? @the_mash_and_drum Support this podcast on Patreon

Transcript

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0:00.0	Yeah. I also don't think we go ahead, Ryan. I always get cut off. You know about two blabber mouths.
0:20.2	This is Bourbon Pursuit, the official podcast of Bourbon, bringing to you the best in news, reviews, and interviews with people making the bourbon whiskey industry happen, and I'm one of your host, Kenny Coleman.
0:31.6	There seems to be a growing trend in the whiskey world, and that's when you start seeing accustomed faces that you know and trust
0:37.5	on a brand, leave and go and start their own venture. Well, I mean, can you blame them? There's
0:43.1	more opportunity and you can own a piece of the pie. But could we see a growing problem where we see
0:48.4	those brands actually struggle to take off? To help dive into this conversation, we invite
0:53.2	Jason Collory of the Mash and Drum on the show. We kick off the show conversation, we invite Jason Colori of the
0:54.3	Mash and Drum on the show. We kick off the show to learn more about Jason and how he built
0:58.6	one of the largest whiskey YouTube channels out there. And then we talk about master distillers
1:03.0	and other faces of brands, leaving, and what really motivates such a move. Well, I hope you
1:09.2	enjoy this week's episode. And now here's Fred Minnick
1:11.5	with Above the Char. I'm Fred Minnick, and this is Above the Char. This week's not so much an
1:20.4	idea as it is, kind of like a letter to the editor. This one comes from Sterling, who writes
1:26.6	me on Fredminic.com. I just wanted to reach out
1:29.4	and thank you for the most recent above the char segment on allocation and frustration with the
1:34.3	state of bourbon. I had become increasingly frustrated with the elitist attitudes about
1:39.9	bourbon, flippers, and even liquor stores selling their allocations directly to secondary.
1:44.8	Your segment was just what I needed to hear as I take a step back from bourbon to focus
1:49.8	on my fermentation science degree with the hope that one day I will get paid to make good whiskey.
1:56.0	Well, Sterling, I wish you all the best in that quest to make good whiskey. And I think a fermentation degree is definitely the way to go.
2:03.4	I'd be curious, too.
2:04.8	Like, what are they teaching you all about food enzymes right now and controlling rye foaming?
	...

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