When I started, we had to be running very high corn percentage on the big side to be able to do 955 on the small side.

But since then, we've figured some things out.

We do some things differently than anyone else in the industry.

And we're able, I mean, we can do 955 on both sides now for extended periods of time.

And I don't think there's really another distillery out there that has that capability at scale. 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.

Whether you call it Seagram's LDI, MGP, or maybe by its official, modern name that we always kind of chuckle at.

Ross and Squibb, you know it, as that massive facility in Lawrenceburg, Indiana.

And it's undisputedly one of the biggest backbones of the industry because a lot of people

use their whiskey in their brands and in their bottles.

And on this episode, we sit down with Ian Sturzman.

He's the master distiller steering this ship at that legendary production warehouse.

And we tackle the distillery's endless naming history head on.

Plus, we talk about Ian's journey.

He started off as a chemical engineer working in a paper mill and then starting to command

one of the largest distillation footprints

in the world. Ian delivers a technical masterclass on how they produce massive mash builds at an

unbelievable scale. Plus, you get some history behind their iconic 95-5 recipe and why vintage

light whiskey is suddenly having that moment right now. Plus, we start talking about how their team is approaching blending,

warehouse aging, wood selection for Ross and Squib's own growing premium house brands,

like George Remus and Rossville Union.

Enjoy this week's episode, and now here's Fred Minnick with Above the Char.

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