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Alan Bishop is a self-taught distiller and historian of Southern Indiana's deep distilling heritage. He built a pot still at 15 and perfected the craft in his mid-20s. He was hired at Copper and Kings and Spirits of French Lick to oversee production and build teams. He's currently working with Indiana DNR to re-establish a historic distillery at Spring Mill State Park and volunteers at Historic Locust Grove Farm Distillery. He blogs about Hoosier Distillers and authored a book, The Alchemist Cabinet vol 1. Philosophy. In his spare time, he runs a historic distilling reenactment troupe, "Hell's Half Acre Hellbilly Burlesque Show.

Marcel Thompson is an acclaimed distiller, renowned for his award-winning absinthe and gin. He creates unique, sustainable spirits and has won multiple awards, including gold medals at the San Francisco World Spirits Competition, International Wine and Spirits Competition, and International Spirits Challenge. His spirits have been featured in the New York Times. Marcel is passionate about craftsmanship and sustainability, and proud to be part of the craft spirits movement.

Spirited Tracie - featured on the Today Show and CBS This Morning-Diploma in Distillation candidate-Bartender- Sprits Educator-Bourbon Steward-WSET

Trey Wade is the Chief Experience Curator at Blue Run Spirits. Wade has served as vice president of national partnerships for the Black Bourbon Society for three years. Wade has participated in more than 120 barrel selections and worked on dozens of blending projects for well-known brands, according to Blue Run. In 2021, Wade collaborated with Blue Run on its inaugural 12 Days of Bourbon release. Prior to his experience in whiskey, Wade worked in the experiential marketing field for Dell, Amazon, and Five Hour Energy.

Robin Robinson works with small spirit brands across the US. He has helped build the Compass Box Whisky Co. as its US Brand Manager, and previously worked in sales in the tech industry. He has also acted in theatre, film, TV and radio. He is an in-demand lecturer on Scotch and American whiskies, and is the author of "The Complete Whiskey Course" (Sterling Epicure). He is a spirits judge for Spirits Selection of Concours Mondial de Bruxelles, John Barleycorn Society, and The Fifty Best.

Host of Bourbon Turntable on YouTube and whiskey writer on the Bourbon Fellowship blog. 

Kelci Koonce is a natural-born whiskey enthusiast with moonshining in her family’s history. After attending a virtual event with Kings County Distillery, she knew she wanted to work in the beverage alcohol industry and shortly after connected with the distillery on Instagram. Now the head tour guide at Kings County Distillery, Kelci loves to educate guests on distilling and whiskey history. Her daily life includes prepping tours, stocking the gift shop, leading tours, and cleaning up afterward. When she’s not at work, Kelci loves to enjoy whiskey neat or create whiskey cocktails for the summer. She encourages women who want to work in the distilled spirits industry to know their fit, remember their “why” and be their authentic selves. For her perfect whiskey weekend in Brooklyn, Kelci loves it when her tour groups leave enthusiastic to learn more. After work, she snacks on her favorite sub and hangs out with the team at the Gatehouses, soaking up the summer sun and breeze.

I know a few things about whiskey and cigars. Known on IG, TikTok, and YouTube as ThatOneDudeRyan.


Thanks Suzanne for the question, my favorite race. And why my favorite race was state meet? 1600 my senior year and it was my favorite race because I ran it solo. And at the time, I couldn't really time trial that really well. I would always run most of my Fast Times like, with competition. So, it was like, the first time I actually was able to run a race from the gun on my own broke the state meet record. Still have it which is kind of a proud accomplishment. I have to stay and then also did it after prom. So all those things considered it was probably my favorite race is looking back. Instead of just rattling off the obvious ones. So

My favorite race was the 1600m at state meet my senior year, because I ran it solo and broke the state record.

Unforgettable Solo Run: Breaking Records at State Meet After Prom

My favorite race was the state meet 1600 in my senior year. It holds a special place because I ran it solo, without any competition. I had always run my fastest times with competitors, so this was a unique experience for me. I started the race from the gun and ended up breaking the state meet record, which I still hold today. What made it even more memorable was the fact that I ran it after prom. Considering all these factors, it stands out as my favorite race when I look back on my running career.

So when tasting different spirits is their preferred palate cleanser? Well it really kind of depends on who you ask and you're gonna get two different answers more than likely depending on the category of person that you ask. So if you ask someone who is doing a spirits competition they're probably going to tell you to stick with very bland foods as a palate cleanser. Things like unsalted crackers etc and good filtered water, RO water in particular. Something with as little chemicals or minerals in it as you possibly can so you can get a good read on that spirit. If you talk to a distiller like myself however you're probably going to get a slightly different answer. Something I learned a long time ago in the industry from a renowned Kentucky master distiller whose name I won't say here was that you need to kind of stay with your baseline. So if you are a distiller and you're gonna go in and analyze say 20 or 30 barrels to put together for a blend for the bourbon that's gonna go into the bottle for the consumer you want to approach that with some comfort level right. So if your habits include having coffee in the morning or even a smoke in the morning you go ahead and you do those things because that's a baseline that your palate is used to working with. Now those aren't really so much cleansers as much as they are a way of sort of grounding yourself to some degree in what you're used to tasting one way or the other whether you're distilling or you're analyzing those barrels those flavors those bottle samples etc. One thing I found a long time ago that has helped me out especially with bourbon in particular that I love as a palate cleanser is high end tortilla chips. They're made out of corn and bourbon is obviously based in corn whiskey. So you want to have some baseline for what that grain raw ingredient is before you start tasting through those bourbons. If you can find them with a little salt or no salt that's better. Again high-end quality water to go with it and use that to cleanse your palate before you switch samples. It's fantastic advice try it you'll thank me.

Different people will have different preferences for a palate cleanser when tasting different spirits. One suggestion is to stick with bland foods like unsalted crackers and good filtered water, or to use your normal habits as a baseline. High-end tortilla chips with no salt and high-quality water is also a great option.

When tasting different spirits is there a preferred palate cleanser?

The Perfect Palate Cleanser: High-End Tortilla Chips for Tasting Spirits

When tasting different spirits, the preferred palate cleanser can vary depending on who you ask. If you're speaking to someone involved in spirits competitions, they may recommend sticking to bland foods like unsalted crackers and filtered water with minimal chemicals or minerals. This helps ensure a clear evaluation of the spirit.

However, if you ask a distiller, you might get a different answer. Distillers often rely on their baseline preferences when analyzing barrels or creating blends. For example, if they typically have coffee or a smoke in the morning, they may continue with those habits to ground themselves and maintain consistency in their palate.

As a distiller, one technique I've found helpful, particularly for bourbon, is using high-end tortilla chips as a palate cleanser. Since bourbon is made from corn, these chips provide a baseline for the corn-based whiskey. Opt for chips with little or no salt, accompanied by high-quality water, to cleanse the palate between samples.

Ultimately, the choice of palate cleanser may vary, but trying high-end tortilla chips as a cleanser for bourbon is a suggestion worth exploring.

What are some tips for tasting and appreciating whiskey? Well, it really boils down to three different things. Taking your time or having the time, having the right glassware, and really understanding your senses. So speaking of time, taking your time or having the time to sit back, relax and enjoy a nice pour of whiskey is a lot better than what we've all kind of been trained to do and just shoot it all back. Having a two ounce pour, taking the time to allow it to hit the palate correctly, swallow and retrohale through your nose will allow you to pick up different types of flavors and notes. Another thing is to have good glassware, something a little tulip shaped like a Glencairn glass here, that will trap ethanol vapors, but also allow your flavor notes to travel up through the tulip directly to the nose. And again, taking your time, smelling at different levels, seeing what you get from that whiskey. And lastly, it's just being attuned to your senses or training your senses. When you're eating food or drinking drinks, take your time with those and understand what you're getting. If you smell a bed of roses, try to remember, get that muscle memory ready for what roses smell like. That way, when you come back to your whiskey, you'll understand exactly what you're getting from it.

Take your time, use the right glassware and train your senses in order to fully appreciate whiskey.

What are some tips for tasting and appreciating whiskey?

Savoring whiskey: Mastering time, glassware, and senses

When it comes to tasting and appreciating whiskey, there are three key tips to keep in mind. First, take your time and create a relaxed environment to enjoy your pour. Avoid rushing and shooting it back. Instead, savor a two-ounce pour, allowing it to hit your palate properly, swallowing, and retrohaling through your nose. This will help you pick up different flavors and notes.

Second, invest in the right glassware. Opt for a tulip-shaped glass like a Glencairn glass. This type of glass traps ethanol vapors while allowing the flavor notes to travel up to your nose. Take your time to smell the whiskey at different levels and observe the aromas you detect.

Lastly, be attuned to your senses and train them. When you eat food or drink other beverages, take your time and pay attention to the sensory experience. For example, if you smell a bed of roses, try to remember and familiarize yourself with that scent. This way, when you come back to your whiskey, you'll have a better understanding of the aromas and flavors you're experiencing.

By following these tips, you can enhance your whiskey tasting experience and develop a deeper appreciation for the nuances and complexities of different varieties.

How does the size and shape of the still impact the final flavor of the whiskey? This might be a little bit of a controversial answer to this question coming from me because I think this is somewhat of a divisive topic in the distilling industry. You know I've interviewed a lot of whiskey distillers over the years and a lot of craft whiskey distillers that have grown from starting off on a five gallon or eight gallon or 15 gallon still to 500, 600, 1000 gallon stills. And I often ask them, when you were scaling up, did you keep in mind the size or the specific shape of your still or the line arm when you were scaling up to try to manage some sort of continuity from one still to the next? And I would say, you know, some of them say, yes, I tried to basically mimic it exactly. And some of them would say, I didn't really care that much. You know, there are other factors that I can do to make sure that the distillate that I'm making is either similar to what I was making before or better than what I was making before. Now you know, for those of you, those that would sort of subscribe to the concept that it does matter, it's all because of the vapor path, right? When you're distilling whiskey, you're starting off with a liquid that you are boiling, the vapor is rising and that's how you're trying to collect the alcohol. Now the path that that vapor has to go through should impact the flavor of your whiskey. You've got a big bulb at the top of your still, if you have to go up really, really high before it comes over, these are going to affect things like reflux, copper contact, you know, and all of its journey before it gets to the condenser and turns back into a distillate. So all of these factors can impact the flavor, how it impacts the flavor, if it impacts the flavor, I think is a little bit up for discussion, but it's a really exciting topic to explore.

The size and shape of the still can impact the flavor of whiskey by affecting the path that the vapor has to take before it is condensed into a distillate. Factors such as reflux, copper contact and the height of the still can all affect the flavor of the whiskey. It is a debated topic, but one worth exploring.

How does the size and shape of the still impact the final flavor of the whiskey?

The Controversial Impact of Still Size and Shape on Whiskey Flavor

The size and shape of the still can impact the final flavor of whiskey, although this topic can be divisive in the distilling industry. When distillers scale up their operations, some try to maintain continuity by mimicking the size and shape of their original still, while others prioritize different factors.

For those who believe that size and shape matter, it's primarily due to the vapor path. As whiskey is distilled, the liquid is boiled, and the vapor rises to collect the alcohol. The path that the vapor takes can influence the flavor of the whiskey. Factors such as the presence of a large bulb at the top of the still or a long vertical ascent can affect reflux, copper contact, and other aspects of the journey before reaching the condenser and becoming distillate.

While the extent to which these factors impact flavor is up for discussion, it remains an exciting topic to explore in the world of whiskey distillation.

How does adding a drop or two of water change the flavor profile of a bourbon? Well, bourbon is a stable, compressed solution full of different material and compounds. So when you add a drop or two of water into that stable solution, they tend to break up those compounds that are tightly knitted together. Now, the water itself isn't adding any flavor to the actual whiskey, but sometimes it'll help open up that whiskey to give you different notes of cherry or vanilla, and sometimes it can even make it a little bit more intense on the first sip. And that's mainly because of the water solubles will connect to the water while all your oils or insoluble objects rise to the top. But it is a really fun experiment. Pour yourself a glass of whiskey, take a sip, wait a few minutes, drop two drops of still water into it, and then take a sip and see how it changes for yourself.

Adding a drop or two of water to a glass of bourbon can open up the flavor profile, allowing you to experience different notes such as cherry and vanilla. It can also make the drink more intense on the first sip.

How does adding a dropper two of water change the flavor profile of bourbon?

Unlocking Bourbon's Flavor: Adding Water Transforms Taste

Adding a drop or two of water to bourbon can change its flavor profile. Bourbon is a stable solution with various compounds. When water is added, it breaks up these compounds that are tightly bound together. The water itself doesn't add any flavor to the whiskey, but it can help open up the flavors, revealing different notes like cherry or vanilla. Sometimes, it can even intensify the taste on the first sip. This is because water solubles connect to the water while oils or insoluble components rise to the top. It's a fun experiment to try: pour a glass of whiskey, take a sip, wait a few minutes, add two drops of still water, and then take another sip to observe the changes in flavor for yourself.

So what characterized the period of your life where you experienced the most personal growth? Well it was in between my last distillery in this one and then during the setup and the initial years of this distillery. So in that same time period I moved in with my wife Kimberly Marie Bishop, my now wife, and she got pregnant. I became a daddy. I was going from a brand new distiller in the industry even though I've been distilling at home for many many years to a professional distiller captured at a job previously that I did not much care for working for people that I didn't necessarily much care for and I was getting an opportunity to come to a new place, implement my own distillation program, my own distillation protocols, my own yeast protocols, my own mash bills etc. And so that caused me to step up a little bit. There's a little trepidation though in there too because you know I didn't know if I was really cut out to be in this industry or not after being in it for a couple years in Louisville Kentucky and seeing how things really worked on the legal side of distillation and so there was a lot of what-ifs and ands or buts etc as there currently are right now in my life but those are generally the time periods where I learned the most. I really put my nose to the grindstone. I get after it. I do the things I need to do and I make it successful and I stick to it until it gets where it needs to go. All I need is a tall ship and a star to sail or bye guys. That's what I got.

During my transition from my last distillery to my current one, and when I started living with my wife, there were two periods where I had the most personal growth. During this time, I became a professional distiller, implemented my own protocols, overcame trepidation and worked hard to make it successful.

What characterized the period of your life where you experienced the most personal growth?

From Home Distiller to Professional: Personal Growth Amidst New Distillery Setup

The period of my life characterized by the most personal growth was during the transition between my previous distillery and the setup of my current one. It was a time of significant change as I moved in with my now-wife, Kimberly Marie Bishop, and we found out she was pregnant. This marked my journey from being a home distiller to becoming a professional distiller, leaving behind a job and people I didn't particularly care for.

The opportunity to implement my own distillation program, protocols, yeast, and mash bills at the new distillery pushed me to step up and take on new responsibilities. However, there was also some trepidation as I questioned whether I was truly cut out for the industry after witnessing the realities of legal distillation in Louisville, Kentucky.

During this period, I faced many uncertainties and challenges, which are still present in my life today. However, it was during these times that I learned the most. I dedicated myself to hard work, staying focused, and persevering until I achieved success. As the saying goes, All I need is a tall ship and a star to sail by. That's the mindset I embraced during this transformative period of personal growth.