4.9 • 866 Ratings
🗓️ 29 August 2024
⏱️ 55 minutes
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0:00.0 | Next thing I know, it's like 8 o'clock at night. |
0:03.0 | I'm sitting there in a parking lot of a liquor store with, at that point, three other people. |
0:07.4 | And I just called my wife and I was like, I don't think I'm coming home. |
0:10.4 | I think I'm just going to stay until Saturday. |
0:35.7 | 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. |
0:37.8 | In the past two years, if you found yourself scrolling on TikTok or YouTube shorts, then I'm almost certain that you've seen a video |
0:43.2 | by the man that goes by Bruzel. T.J. Gample, he is that man, and he's been a media powerhouse. |
0:49.9 | He's grown his following from just a few thousand subscribers to over a million across all |
0:54.8 | of his social channels. |
0:56.4 | And he takes a different approach to his videos where it's more about entertainment |
1:00.1 | rather than full-blown education. |
1:02.2 | And TJ happened to be in Louisville, here picking some Pursuit United Barrel, so I invited |
1:06.5 | him to sit down and have a chat about his content and selfishly what cheat codes he used to grow |
1:12.1 | his following at such a rapid pace. We discussed how he got into whiskey and the types of content |
1:17.4 | that work well for his fans and how he transitioned from doing a lot of short form videos to |
1:21.8 | doing more full-length content and also trying to figure out why he tried to start a lawnmower |
1:26.7 | with well or foolproof. |
1:28.3 | But with that, enjoy this week's episode, and now here's Fred Minnick with Above the Char. |
1:33.5 | I'm Fred Minnick, and this is Above the Char. |
1:41.9 | This week's idea comes from Jerry Babineau who writes me on Twitter, |
1:46.3 | Waste, what are we doing with the spent mash? What happens with the wastewater from the process? |
1:53.0 | First of all, this is a very good, very good question, and they call these places drying houses. |
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