Last edited by portwood; 06-02-2013 at 18:09.
With something as subjective as the taste of a whiskey, how does one make a batch better than the last? That's the part that sounds like marketing fluff to me.
My name is Joel Goodson. I deal in human fulfillment.
I grossed over eight thousand dollars in one night. Time of your life, huh kid?
I appreciate their efforts to keep improving but I'm not contributing $65 a bottle to their learning curve.
Trey I suggest the title master distiller is being debased into a marketing term.
Perhaps you are right, but from what I can tell, Chip is pretty active in creating the juice, from grain to bottle.
Knowing how it's done doesn't make one a master at it. Thousands of people can make a bamboo fly rod from raw cane to finished product but there are only a few masters of the craft.
Also, by saying we're working to improve our product I don't mean to imply that our current product is or ever was bad (it may not be for you, and that's understandable). Fact is Balcones has received critical acclaim from across the world and we literally cannot make enough whiskey to supply the ferocious demand for our product. But that doesn't mean we're just going to plateau here and not seek to better ourselves. We're always experimenting, always learning, always looking for something new and interesting to introduce to our spirits. We've actively pioneered new horizons in whisky making that have been recognized by experts all over, and we have a BIG list of ideas that we're still waiting to test out.