It has been FAR too long. We apologize for our absence, but we really think this is a solid cast. We did a lot of research and have tried to do a thorough explanation of what the flavor compounds are in bourbon and where they come from; down to the molecular level! Special thanks to Tom Collins at UC Davis for helping me find his research! Our tasting is of commonly available rye whiskies. If you want to play along at home, here’s the list: Bulleit Rye, Sazerac, Michter’s Rye, Rittenhouse Rye BIB, Jefferson 10 Year Rye, and Smooth Ambler Single Barrel Cask Strength Rye (8 year old).
Thanks so much for being patient! Text post to follow with some good links to the research papers used for this cast as well as our quick hit impressions of the ryes we tasted. Cheers and enjoy!
Podcast Number 5: Listen here
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