Barrel Room Chronicles

In a quest to establish Irish whiskey on the global stage, Rosi Goswell, founder of the Irish Whiskey Glass Company, reveals the secret behind her unique Túath glasses that represent a symbol of Irish whiskey worldwide. But as partnerships with whiskey brands and establishments flourish, will Rosi's success be threatened by an unexpected turn of events? Stay tuned to find out! Plus we visit with John Ralph if Intrepid Spirits to see what he's been up too in Whiskey Whereabouts.

Do you want to uncover the hidden history behind Patrick's tower and pear tree in Irish whiskey production? Wondering how these landmarks have shaped the heritage of this beloved spirit? Our guests Lora Hemy, Colin Martin, and Josh Cameron, are here to share the solution. By delving into the historical significance of Patrick's tower and pear tree, and the historic tale of their distilleries name sake; these three will provide an enlightening exploration of the rich traditions and cultural importance that have contributed to the exceptional quality of Roe & Co. Irish whiskey. Get ready to embark on a journey that unravels the mysteries and celebrates the legacy of these iconic symbols in the world of whiskey.

Step into the world where the rich flavors of bourbon intertwine with the vibrant strokes of artistry, and you'll discover the unexpected twist that sets hearts ablaze. Meet Morgan Hancock, the fiery soul who dared to blend these two seemingly opposite realms, creating Bourbon with Heart. As she immersed herself in Kentucky's bourbon-infused culture, little did she know that her passion for art would ignite a movement that supports local artists and nonprofits. But what is the surprising connection between bourbon and art? How did Morgan's innovative approach captivate audiences and raise significant funds? Let's unravel this tale of fusion, creativity, and a twist that will leave you thirsting for more.

In this episode of the Barrel Room Chronicles podcast, I sit down with Shane McCarthy and Brenden Carty to explore the fascinating world of collaboration and unique cask commissioning in the Irish whiskey scene. Find out how this small batch Irish Whiskey maker and independent bottler and bonder are pushing the boundaries of traditional whiskey experiences.

Prepare to be captivated by the untold tales of two visionaries in the realm of traditional Irish spirits. Their journeys seemingly separate yet linked together by mutual colleague John Ralph, took unexpected turns that would shape the course of their destinies. Find out how Ralph influenced the lives of my guests Dave Mulligan and Rupert Egan on their paths to breathing new life into Egan's whiskey and traditional Irish Poitin.

Join host Kerry Moynahan as she delves into the captivating collaboration between the innovative Geraldine Kavanagh and the passionate distiller Rowdy Rooney, exploring the creation of Glendalough Distillery's unique seasonal gins and uncovering the heartfelt story behind their mesmerizing rose gin.

Join host Kerry Moynahan as he uncovers the captivating journey of Christophe Namer, founder of Cardinal Du Four, who defied the odds in the spirits industry, discovering and falling in love with Armagnac as an alternative to Cognac, and now aims to create a brand that can compete at the highest level. Christophe Namer is a man with passion for the finest spirits and a knack for innovation, he is the genius behind Cardinal Du Four, an exquisite Armagnac brand. With roots in French hospitality and an education as an Advanced Sommelier, his expansive understanding of wines and spirits is unparalleled. Despite the global spirits industry being highly competitive, Christophe’s leap of faith led to the creation of a timeless brand, and its success is a testament to the power of courage, persistence, and a refined palate.

Lottery winner turned whiskey distillery owner Peter Lavery, embarks on a journey to revive the Irish whiskey industry in Belfast. Lavery is preserving history on the site of the old Titanic Pump House while building a modern distillery to attract tourists.  

Join Host Kerry Moynahan as Neil Conway, the Master Brewer at Waterford Distillery, takes a terroir-focused approach to uncovers the magic of creating a single malt whiskey using quality barley from over 107 single farms. See how Waterford is highlighting the complexities of the production process and the compelling central conflict of standing out in a crowded industry.

Whiskey pioneers, Jack & Stephen Teeling are co-founders of Teeling Irish Whiskey. The brothers are committed to Irish whiskey innovation and have dedicated his career to breaking the mold and bringing innovation to the world of Irish whiskey. In their conversation with Kerry Moynahan, the brothers discusses the origins of Teeling Whiskey, the brand's mission to expand the possibilities within the Irish whiskey category, and the creative process behind their unique expressions. With an unwavering commitment to innovation, their vision has led to the creation of a diverse range of whiskeys that cater to enthusiasts seeking distinctive flavors. Don't miss this opportunity to learn from Jack & Stephen's expertise and passion for whiskey innovation!

On this edition of BRC I meet Jeff Mueller, a whiskey aficionado and the creative genius behind the Scotchy Bourbon Boys podcast. Jeff's background in commercial art and management provided the perfect foundation for his transition into the world of whiskey. His passion for creativity and unique artwork, coupled with an initial love for rum, led Jeff to dive deep into the world of whiskey. As part of the Scotchy Bourbon Boys, Jeff shares his whiskey journey, tastings, and engaging discussions with fellow enthusiasts on their podcast.

On this edition of Barrel Room Chronicles, I tour Clonakilty distillery with Founder Michael Scully and taste through their core expressions. Then later in the show I speak with master distiller Oisin Mulcahy about his whiskey journey.  Then lastly, I catch up with Co-founder Sean Scully and talk about their new distribution partner for the US.  

In this episode of BRC...I speak Global Brand Ambassador, Woody Kane about The Busker Irish Whiskey. Plus he takes me on of the Royal Oak Distillery before tasting through the Busker’s core expressions.

The Busker includes all four types of Irish whiskeys (Single Grain, Single Pot Still, Single Malt and Blend). The Busker Triple Cask Triple Smooth is a blend combining the Single Grain with a high percentage of the Single Malt and Single Pot whiskeys. Matured and finished in three different casks (bourbon, sherry, marsala), this whiskey brings three different notes of smoothness. The Busker Single Collection, represented by the three traditional Irish Whiskeys (Single Grain, Single Pot Still and Single Malt), is produced under one roof at the world-class Royal Oak Distillery, one of the country’s largest distilleries proudly located on an 18th century estate in the Ancient East region of County Carlow.

About The Busker

The Busker is an Irish Whiskey that is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. The Busker is produced at the Royal Oak Distillery, in County Carlow, Ireland, located on an 18th century estate in Ireland's Ancient East region. It is the only distillery in Ireland which offers all three classic Irish styles of whiskey - Single Grain, Single Malt & Single Pot Still, which make The Busker Single Collection. The Busker portfolio also includes The Busker Blend which is a beautiful blend of The Single Collection. The Busker uses different casks during the maturation process of their whiskeys including Bourbon casks, Sherry casks and Marsala casks.

When Master Distiller Graham Coull and his team set out to bring the Dingle Bash festival to life, they had no idea that it would become so much more than just a celebration of fine whiskey. But as laughter and cheers filled the air, they realized they had achieved something extraordinary - something that would leave a lasting impression on all who experienced it. What could be the unexpected twist in this story? Interviews include Dingle's Master Distiller, Graham Coull, his wife Fay, Steven O'Carroll and Hunter Leese from Hotaling & Co.

On this last episode of the season, we introduce our new Whiskey Business segment where I report on new releases and other current events in the world of whiskey. Then in our Tales from the Still segment, I speak with Ryan Friesen about how he got in to distilling and how that took him from the Midwest, then down to Southern California before crossing the pond.

On this episode of the Barrel Room Chronicles I speak with Alex Conyngham, Earl of MountCharles about the Slane Irish whiskey and the estate it made on.  

For full show notes on this episode please visit BarrelRoomChronicles.com

This being Christmas week, I chose a very special guest to talk to in our Tales from the Still segment. Paul Tuell of Ballotin Chocolate Whiskey, joins me to go over his festive flavored portfolio. Then later in the show we hear from Chef Louise Leonard about what she cooks up with one of Paul’s expressions. Lastly, I’ll share what holiday teat I came up with using Ballotin.

Notes from Chef Louise - Ballotin Chocolate Toffee
I used the Ballotin Chocolate toffee whiskey in a homemade chocolate sauce for ice cream. Made a sundae with fresh cherries soaked in the whiskey as well!

Kerry's Coco made with Ballotin's Original Chocolate Whiskey Swirl chocolate sauce inside a mug, add 1 oz of the chocolate whiskey, 1 cup of steamed milk and top with whip-cream and a cinnamon stick.

This week on Barrel Room Chronicles, I speak with Adrian Covert about his book Taverns of The American Revolution and will find out about some very interesting history including how the term “Bar” came to be.  Then later in the show we’ll see what new releases are hitting the market.

On this episode of Barrel Room Chronicles, I speak with Lia Niskanen, founder of Barrel Strength Talent about how her whiskey journey inspired her to start her own company. Then later in the show I’ll speak with Teeling’s Master Distiller Alex Chasko about his new wonders of wood series in whiskey whereabouts.

This week on Barrel Room Chronicles, I speak with Jesse Parker about his spirits journey and how it led him to becoming the master blender at Doc Swinson’s Whiskey. Then in World of Weezy, Chef Louise Leonard talks about Dorothy Parker and pineapple juicing hacks.  

This week on a special whiskey Wednesday edition of Barrel Room Chronicles, I speak with Jonathan Egan about his family’s Irish Whiskey legacy. Next, in our World of Weezy segment, we learn all about plums? Then later in the show I’ll speak with returning guest Director / producer Greg Swartz about the latest news on his whiskey documentary, The Water of life in this week’s Whiskey Whereabouts.

This week on Barrel Room Chronicles I discover The Bitter Housewife and chat with Co-founder Genevieve Brazelton about her award-winning, all-natural cocktail bitters and ready-to-drink beverages. Then later in the show I catch up with my old friend Andy Smith, founder of The Scotch Club and discuss the history and growth of its chapters.

In this episode of Barrel Room Chronicles, I speak with Kirsty Black and Lauren Oliver of Arbikie Highland Distillery about the Scottish Highland’s 1st commercial Rye whiskey in over 100 years AND the opening of their new visitor’s experience center. Then later in the show Chef Louise Leonard joins me to talk Patty Melts in today’s World of Weezy.

In this episode of Barrel Room Chronicles, I speak with silicon valley engineers and Bespoken Spirits founders Stu Aaron and Martin Janousek.  We chat about their proprietary ACTivation technology which completed spirit maturation in only 3 days. Plus, Chef Louise Leonard tells me about a cookie recipe that might surprise you.

On this episode of Barrel Room Chronicles I speak with John Ralph about his Double Gold award winning Poitin, and the history of the Irish Spirit. Then later in the show I speak with Chef Louise Leonard, about a redheaded Mary.

About Mad March Hare: 

First distilled by monks (God bless you lads), the Irish enjoyed their  poitín for a thousand years before it was banned by the Brits in 1661.  But we’re resilient feckers and poitín never really went away.

It  remained part of Irish drinking culture and was given names like Cratur, Mountain Dew, Mountain Tea and Devil’s Spittle. And you always  knew a man, who knew a man, that could get you a bottle. Now legal  again, poitín can be found on backbars all across Ireland, instead of  under the counter.

At Mad March Hare, we use only the finest,  locally sourced malted barley and distill three times in small copper  pot stills in the traditional way. We then cut the spirit with Irish  spring water to 40% ABV resulting in a drink that is full of character  and exceptionally smooth. Sláinte!

On this episode of Barrel Room Chronicles I speak with Steve Akley, founder of the ABV network about his whiskey journey and how his hobby grew into the network he has today. Then later in the show I speak with Bob White, founder of Kentucky Guides LLC, on how he went from local newspaper reporter to small business tour guide and entrepreneur.

Guest Bios

Steve Akley is the owner of the ABV Network, LLC. We are a bourbon media company that got started in 2016. Our mission is to provide quality content via podcasts and live events for our fans that is both fun and educational. We plan to deliver on this goal by always looking at what we are doing via the approach we had before we ever got into this business... as fans of the products, people, companies and industries we are talking about. As long as we continue to provide the type of fun, educational, entertainment that we were seeking to hear ourselves before we got on the air, it is the belief of our team that we will always exceed your expectations.

Bob White is a native Kentuckian who joined the Bourbon boom in 2011, after a decade reporting small town news in Central Kentucky. That prior experience continues to offer him, and his guests, meaningful background information to best tell the story of Kentucky Straight Bourbon Whiskey-making in the Bluegrass State. A planner, guide and commercially-licensed driver, Bob founded Kentucky Guides, LLC with a mission to take bourbon enthusiasts deeper into the science, history and geography behind America’s Native Spirit. Having contracted as a guide for tour operators for years, Bob knew visitors hungered to learn more about this barrel-aged, corn-based whiskey than what a bus driver and basic distillery tour guide has to offer. Launching his micro-tour operation in the beginnings of the Covid-19 pandemic was suitable, since a tour with Kentucky Guides LLC doesn’t rely on gift shops and distilleries to remain open in order to conduct a full-weekend bourbon tour. With love for his home state’s budding tourism industry, Bob received a Governor’s Commission as a Kentucky Colonel following his recognition by Louisville’s Tourism and Convention Commission as an important conductor ‘‘Behind the Scenes.” Being a Kentucky Colonel doesn’t relate to the military, but Bob served in the US Navy right after high school, working in ships‘ engineering departments between 1991-1993. Bob loves showing visitors to his home the best Kentucky has to offer. Like Daniel Boone said, Bob believes ‘‘Heaven must be a Kentucky kind of place.’’  And he’s doing what he truly loves. ‘‘Whether I die tonight, or win the lottery in the morning, I’ll still be guiding tours around Kentucky,’’ he says.

In this episode of Barrel Room Chronicles you’ll get a glimpse of 291 Colorado Distillery when I speak to Michael Myers in Tales from the Still. 291 Colorado Whiskey is a uniquely American story – honoring the Western whiskey of a bygone era, 291 is the passion project of a former New York City fashion photographer and was first created in a small basement from a one-of-a-kind still constructed from old copper photographic plates. 291 is made the Colorado Way®, grain to barrel to bottle, and the distillery’s whiskeys are finished with toasted staves of Colorado aspen trees. 291 has been earning awards and recognition since its first runs off the still in 2011.  Also in this episode I speak with Chef Louise Leonard..... about fly fishing?

On this episode of Barrel Room Chronicles, you’ll get a behind the scenes look at Mrs. Robinson’s Irish Pub in Toluca Lake California in today’s Tavern Talk. I’ll catch up with owner Brett Robinson and talk about how he became the proprietor of the pub and how he has weathered the pandemic. But first, I’ll chat with whiskey filmmaker Bo Cumberland in Tales from the Still.

Bo Cumberland is a video editor/independent filmmaker with over fifteen years of video editing experience, ten of those years focusing on moonshine/bourbon. He specializes in telling the deeper, more personal stories associated with moonshine and bourbon. Bo is well versed in all aspects of video and audio production and works hard to make sure that everything he does is the best that it can be. Bo is inspired daily by his wife and family. In his free time, he is usually touring his new home state of Kentucky with them.

Brett Robinson - After over 25 years in the entertainment business, bought the local Pub and transitioned into the restaurant/bar business. He now owns and operates Mrs. Robinson’s Irish Pub in Toluca Lake California.

On this week's episode of Barrel Room Chronicles, I visit Frey Ranch in Fallen NV. So if you are watching this on www.BarrelRoomChronicles.com, YouTube or Spotify, you are in for a treat! After our in person interview, Colby takes us on a private tour of the distillery and later in the show Chef Louise Leonard dishes out some good cooking ideas with the Frey's Single Grain Oat Whiskey!

On this premiere episode of Barrel Room Chronicles, Bernard Walsh shares  his whiskey journey, while tasting through several expressions from his brand, Writers Tears.  Bernard also talks about his involvement with  Left Bank, a documentary about four remarkable women who made the first publication of Ulysses (by author James Joyce) possible in 1922—and  lastly, he tells us about the recent acquisition of the Walsh Whiskey company by the Amber Beverage Group.

This week's guests on Spirits of Whisk(e)y are Christopher Pellegrini and Stephen Lyman, founders of Honkaku Spirits, US importer of a rapidly expanding portfolio of Japanese spirits, including koji whiskey and a wide range of shochus. Listen and learn how Christopher, a university lecturer turned certified sake and awamori expert, and Stephen, a clinical epidemioligist and medical educator, went from indulging a passion for Japanese libations to pinning their professional future on building a global market for them.

Honkaku Spirits: Founded in 2020 in the midst of a global public health crisis, Honkaku Spirits is the first portfolio devoted exclusively to koji-fermented spirits including honkaku (authentic) shochu, Ryukyu Awamori from Okinawa, and koji whiskey from Japan. Working exclusively with family-run distilleries, Honkaku Spirits is devoted to introducing the best traditional Japanese spirits to America. The company is led by Christopher Pellegrini, author of The Shochu Handbook, the first English language book about Japan’s indigenous spirits, and supported by ambassador Stephen Lyman, author of the James Beard Award nominated Complete Guide to Japanese Drinks. Bruce Gearhart – formerly president of Bacchus Importers, one of the premier fine wine and craft spirits distributors based in the mid-Atlantic – is the Managing Director.