457 - The Epic Hunt for Dusty Booze with Aaron Goldfarb

Bourbon Pursuit

Hobbies, Food, Arts, Leisure

4.9 • 866 Ratings

🗓️ 11 April 2024

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

You hear us talk about dusty bourbon on the show too often. We keep beating that dead horse because it's a chance to drink history and have a completely different whiskey than what's in the bottle today. Vintage spirits are on the rise and have gone from an underground enthusiast crowd into the mainstream. Aaron Goldfarb is a distinguished author and he joins the show to talk about his new book titled Dusty Booze. This books has a storyline with finding a dusty goldmine but goes into the story of decanters, minis, and the hunt for rare bottles. It's now available on Amazon and lots of different outlets. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about bourbon with malted barely with the highest secondary grain. What made you want to write a book on vintage whiskey? What were some of those iconic decanters that were made? What was the story you saw form out of the glut era? Did you ever talk to store owners and ask why they would sit on inventory for this long? Why did decanters become so popular or unpopular? What makes a dusty spirit different from today's current releases? Did anyone come up with a better term other than dusty funk? Why was there a bigger market for minis back in the day? Talk about the storyline and how Kevin came across this goldmine and any legal implications. How many bar owners did you talk to about running a business on vintage spirits? What do you think has to be considered vintage? Was there any information in the book that teaches you how to date code vintage whiskey? Is there a chance that any store is left with any dusty bottles? Do you need dusty cocktail ingredients? @aarongoldfarb Support this podcast on Patreon

Transcript

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0:00.0	Are you sweating?
0:01.3	I'm always sweating.
0:16.6	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 host, Kenny Coleman.
0:28.2	You hear us talk all the time on the show about dusty bourbon, and we keep beating that dead horse because it's really a chance to drink history and have a completely different whiskey than what you can get in the bottle today on your retail shelves.
0:42.1	In vintage spirits, they're on the rise, and they've gone from an underground, enthusiast-only kind of crowd, and now making its way into the mainstream.
0:50.5	And Aaron Goldfarb, he's a distinguished author, and he joins the show to talk about his new book titled Dusty Booze.
0:57.0	And this book has a storyline with finding a dusty gold mine, but it goes into the story of decanters, minis, the hunt for rare bottles, and so much more.
1:06.3	It's now available on Amazon, and lots of different outlets will get your copy today.
1:11.9	But with that, enjoy this week's episode. And now here's Fred Minnick with Above the Char.
1:16.1	I'm Fred Minnick, and this is Above the Char. This week's idea comes from Jason Ward, who writes
1:23.1	me on fredminic.com. Jason wants to know what is the nickname for bourbons with malted barley as the most
1:31.8	prominent secondary grain. So we know about the weeded bourbons where wheat is the secondary grain.
1:38.9	It's the highest grain after the corn. And we know about high rye, which is the highest secondary grain.
1:45.1	When rye is used at a high amount, he's the one to know, well, what about barley?
1:50.2	I happen to like the taste of barley in bourbon.
1:53.4	You know, Jason, you actually have opened up a great conversation to have about how
2:00.7	malted barley is sort of like this neglected,
2:05.3	really not talked about grain in bourbon. Now, I want to take you back early in my career.
2:11.6	I think this might have been 2007, 2008. I was interviewing the great Jim Rutledge, then the master distiller for Four
2:20.1	Roses. Of course, their high rye bourbon territory. He was telling me at that time,
2:25.4	you know, we don't really give enough love to malted barley. We should give more love to
2:29.6	malted barley. And he's, and he was going on and telling me about how the industry has always looked as
	...

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