Well, what's funny, you know, you can put it up against, we do a dusty gym beam basically daily from the 70s or 80s.

And so, you know, I would recommend coming in and getting a Blanton's pour next to a dusty gym beam and you'll blow your mind.

So you'll stop drinking Blantins.

Yeah. 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. One of those indulges that we find yourself in with this hobby we call bourbon whiskey industry happen, and I'm one of your hosts, Kenny Coleman.

One of those indulges that we find yourself in with this hobby we call bourbon is acquiring a few dusty bottles for our collection.

And if you've never had a dusty bourbon before, well, then this episode will surely

wet your appetite.

There's so many aspects of it, but could you imagine, first off, building a

business off of a non-renewable resource like dusty bourbon? Oh, that's what we wanted to know.

So we invited Brad Bonds and Shannon C. Smith of revival vintage spirits to join the show.

We talk about the various aspects of the dusty bourbon market and how you collect vintage spirits

for sale. We go into things like strategies for acquiring dusty bottles, managing inventory

and cash flow, vetting the buyers and the sellers because at the end of the day, you still

have to deal with potential fakes. We also touch on some legal things such as the definition

of vintage and also figure out what brands stand out,

even going forward in the dusty market and which ones could potentially be worth more in years to come.

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

I'm Fred Minnick, and this is Above the Charr.

This week's idea comes from Kyle DeWitt, who writes me on fredminic.com.

I hear of whiskey potentially going bad in the bottle over time when there is a small amount left.

Is there a similar issue with small amounts of whiskey left in a barrel for too long?

...