What I do think is happening is that people are trying too hard to get away from the traditional

flavor profiles. And so while all of these stocks are out there, if you're one of those people,

don't get too cute. You know, the Kentucky bourbon profile has worked for years for a reason.

You can get away from it a little bit,

but don't veer off the cliff.

And that's the only part where I get a little concerned when we talk about the source stuff.

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 hosts, Kenny Coleman.

You know, the idea of sourcing has been around for a very long time, but it's kind of new to some people, but old hats and maybe some of those in the old guard.

And in this one, we kind of look at, well, has the stigma of sourcing disappeared over the

years?

And if not, what's going to take to overcome that?

But knowing that the market has changed a little bit,

there's a lot more barrels coming to the market,

do we think in the next couple years,

sourcing will be bigger than ever and maybe,

and just may be more important than distilling your own. With that, enjoy this

week's episode. And now here's Fred Minnick with Above the Char. I'm Fred Minnick, and this is

Above the Char. This week's idea comes from my fellow Oklahoma State alum, Roger Schaefer, who writes me on Facebook.

How would you rank the following in terms of contributing to the most flavor of a whiskey?

Mashbill, yeast, barrel char level, age, location in the rickhouse, barrel entry

proof, bottling proof, source of grains, terwar, which could arguably be similar to the

source of grains, or tin, the master distiller, taster, blender. Oh, this is a good one.

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