Whiskey Business: The Future of Flavored Bourbon

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Oct. 18 (Bloomberg) – The Flatiron Room Owner Tommy Tardie, King’s County Distillery Co-Founder Colin Spoelman and Bloomberg’s Cristina Alesci discuss the growing business of Whiskey with Pimm Fox on Bloomberg Television’s “Taking Stock.” (Source: Bloomberg)

He is the author of "guide to urban moonshining." we were talking about a heist of bourbon whiskey.

If you do not follow certain rules you're not bourbon.

It used to be that if you did not produce it in kentucky it was not bourbon but that is not the case anymore.

It has been the case for the last 50 years.

Most distilleries have been in kentucky.

There were kraft distilleries popping up in making bourbon outside of kentucky.

You started in kentucky but you were in a dry section of the state.

I drew up -- grew up and a dry county.

When we went to get alcohol we went to a bootlegger.

That was someone who was selling moonshine.

I moved to new york and i brought some of the moonshine i had gotten in kentucky and people were fascinated with it and that is what got me fascinated, interested in a culture of from.

You can get his fine product at tommy's bar.

I am a frequent customer.

What characterizes the brown spirits market right now?

Expiration.

There are so many out there.

People are trying to find a spirit that suits them.

Do you see demand for the flavors, whether it is honey flavored -- not so much.

The spectrum of the flavor profile with single malt is so broad and with bourbon it is so broad that going to an actual flavor is not necessary.

How many different kinds at this point?

We have 750. and counting.

We probably have 751. that is unusual for a bar or restaurant to have that much inventory.

Our accountants think so.

We have to.

You have to have whatever the customer comes with.

What is the wackiest request you have gotten?

I think pappy van winkle comes up frequently.

People associate that with the best that is out there.

We try to steer them to something that is more readily available and may be cheaper.

How do you make bourbon?

It is made with 51% koran and aged in new oak american barrels.

That is pretty much the recipe.

I have been looking at the industry and you're talking about honey flavored, lack current favor -- flavor.

This is a market.

I think it is a market.

We make a koran -- corn whiskey and we have a chocolate whiskey but it is an unaged whiskey that has chocolate husks added to it.

What is the reception to that?

It is very mixed.

Some people love it, some people hated.

As a whiskey lover i find it somewhat complicated to adult the whiskey with flavors but white whiskey is something that people do not know what to do with yet so it lends itself to that experimentation, adding stuff so you are starting to see some of the smaller distilleries, they were leading the charge of experimentation when it comes to whiskey and now the big layers are following.

They have come out with you see white whiskey from jack daniels and jim beam.

And also flavors.

How does it get to be or how does it stay white and not get brown?

It is right out of the still.

Again for a long time bourbon was only made in kentucky.

You would only find aged whiskey that was out there and now you have a lot of smaller distilleries popping up.

They do not have time to release -- to age their pproduct.

Maybe for the smaller distilleries that is not so much that worry but for the bigger companies you're trying to get more men to drink whiskey and bourbon and that is why they're flavoring it because they have seen that happen with other kinds of liquor.

We have seen the vodka companies do that in the past with cherry flavor and orange and whatnot and maybe they are thinking they can increase market share.

The serious bourbon drinker is not necessarily going to go after a flavored bourbon.

You are -- this is your client here.

Has chief favored any of these -- has she favored any of these flavored whiskeys?

Her palate is more dense than that.

You have a lot of whiskeys and bourbon trying to portray themselves as down-home and small but they are owned by big corporations.

Is there anything wrong with that, is there any disconnect in terms of quality and price?

I do not think there's anything wrong with it.

A big part of whiskey is the story behind it.

It is like our work.

If you know about the artist you are going to attend to like the art moore and the same holds true for whiskey.

If there is a story behind it and you are playing into emotions and it will make it taste a little bit better.

Tell me about this.

It is the white whale of bourbons.

It is extremely hard to get.

That is what people come in asking for it because it is so hard to get.

I have had it before.

Not necessarily that much better.

There is a lot of really good whiskey's out there, king county included.

It is agood good whiskey, pure supply and demand.

Because it is so hard it makes it sought after.

How many cases have you made so far this year?

We make a little bit more and we sell.

Aging a lot more than we are bottling.

We sell about 60 cases a month.

Quick 60 cases a month.

It is a small production.

He did not bring any of it

This text has been automatically generated. It may not be 100% accurate.

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