When I first started in the business, it was all organ-eliptic taste.

Later on, maybe halfway through my career, gas chromatograph started coming along,

and you started shooting stuff, and then we started developing standards for,

it wasn't just taste of whether it's too hazy or not hezzy enough.

It began, okay, I want to hit this many parts per million of tails or heads or whatever.

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.

Have you ever wondered what it actually takes to build, run, and automate an entire distillery?

Well, on this episode, we sit down with someone who's probably unknown to most of you in the general

population, but he's pretty much on speed dial for every major producer across the country,

a 2023-Kentucky Bourbon Hall of Fame inductee and the owner of Distillery Engineering, Mr. Pete Kamer.

We talk about Pete's incredible journey, from his early days learning the ropes at Four

Roses to his milestone career of 27 years over at Barton and Bardstown.

The distilling world has its own unique of engineering hurdles,

especially as traditional floor operations transition into more modern automation that we see. And Pete, he shares his

masterclass on why he thinks adjusting flavor profiles through still design, yeast, and cuts,

and sometimes why just relying on an operator's sight and smell and hearing is always going to

beat out looking at a screen. Well, 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 Patrick Quinn,

who writes me on fredminic.com. With the bourbon glut, we currently have, I'm starting to see

basically everything on the shelves again, and some more of the rarer things as well.

The challenge I have here in New York, New Jersey is the liquor store owners don't seem to have gotten the memo on the glut and are pricing like we're in a boom.

...