Who's glad that our session gives you a cocktail on this hot day? Let's hear it. Yeah, okay.

That's all of our time. Thanks for coming. 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.

We're back. It's day two of Between Two Burials from the 2024 Kentucky Bourbon Festival.

And kicking off day two, we have Chris Chapinard.

He's from Whiskey Noobs, and he tells us what you should be paying for some bottles.

Then it's a crowd favorite.

It's Chad and Sarah from its bourbon night, telling us how to make cocktails easy as home.

Then we have the big man, T.J. of Bruusel who says that the three-tier system is

destroying craftistilleries then we have Frank Dobbins who writes for uprocks and

gives insight into how many bourbons are all derived from a single mash bill and we

wrap up the day with Jack Begado he's the hood Somalier and he takes us through a

brand new sensory experience.

This was a very special moment for us to host this event with everyone at KBF and now the planning

has started for a completely new format or to be bringing to the 2025 Kentucky Bourbon Festival.

With that, enjoy this week's podcast and here's Fred Minnick with Above the Char.

I'm Fred Minnick, and this is Above the Char.

This week's idea comes from Hefty Jeff, who writes me on Patreon.

Discuss how different types of food and or liquids influence the taste of whiskey.

Maybe include different things you have tried before, tastings, and what impact they have had.

Boy, this is a deep one hefty, Jeff.

Love the handle, by the way.

First, I want to give you kind of like a story between the chemist of, I believe it was Seagrams

...