L: You have had the chance to explore all kinds of whiskey history in your work, including sampling whiskey history with your taste buds. What has been the whiskey no longer in production that has just made you shout from the rooftops wishing it was still in production?

If Suntory is anything like Kirin then it will all be for the better. Kirin invested a lot of money into Four Roses when they purchased the brand and distillery, making the brand available again in the United States after it had only been sold overseas for many years, introducing Single Barrel and Small Batch versions and making improvements at the distillery. If Suntory does all of that as well then Jim Beam and Maker's will greatly benefit. The consumers can expect products that will enhance the image of Beam and Maker's, and they will get away from fruit-flavored blended whiskeys calling themselves "bourbon."

Jim Beam was owned by people in Chicago, which might as well have been "foreign owned" as far as the people in Kentucky are concerned. Just look how long it took Beam to invest into a decent visitors center.

Mike: I do not understand what the big deal about Jim Beam being purchased by the Japanese is all about. The bourbon will still be made here in Kentucky and be an American product. Maker's was purchased by the Canadians when the family sold the brand and distillery in the '80s, and then purchased by the Brits. It is just another version of foreign ownership for them.

LeNell: With all the rumblings about the Jim Beam/Maker's Mark buyout by Suntory, why should those who tout "buy American" embrace this change? What should whiskey lovers expect to happen to these iconic brands once a Japanese company is at the helm?

Michael Veach is the Bourbon Historian for the The Filson Historical Society , a society founded in 1884 boasting 1.8 million documents related to the history of Kentucky, the Ohio Valley, and Upper South region. Last year he published Kentucky Bourbon Whiskey: An American Heritage which is one of the most comprehensive books on the history of our beloved American spirit. Mike is one of the most knowledgeable people I know about all things bourbon. I've made him a cocktail or two over the years and even invited him along to help me pick out barrels of whiskey for my own whiskey label Red Hook Rye. We recently had a chance to catch up on some whiskey gossip, chat about some favorite bourbons, and plot some upcoming mischief.

M: There are many bourbons and ryes of the past that I wish were still around today. I once drank some I. W. Harper from 1942 that was out of this world with some rich caramel and peach fruit with a hint of nutmeg spice that made me sad that you can not get this whiskey anymore. I could say the same for dozens of others, as well. I like the full-bodied flavor that came with the lower distillation and barrel proofs of the past. I do see hope in the fact that McKenzie at Finger Lakes Distilling is making some of that type of whiskey and from what I have tasted, it is going to be very good bourbon.

L: I'd have to say one of my favorite all time Bourbon experiences was tasting some old whiskey made by Stitzel Weller, made famous by a certain feisty character called Pappy Van Winkle. Many Pappy fans don't realize that today's Van Winkle whiskey is now made by Buffalo Trace Distillery. Lots of fans don't know that Mr. Van Winkle's distillery--Stitzel Weller--hasn't been in operation since 1991, long after the family sold out in 1972. Today's label claims it comes from the Old Rip Van Winkle Distillery although it is made at Buffalo Trace Distillery for the Van Winkle family. The term "Non Producer Distiller"--or NDP--gets batted around a lot these days among aficionados who wish to make a difference between folks who actually make whiskey and folks who own brands. Please share your opinion on the quality price ratio of NDP bottles.

M: People who operate under a rectifying license to bottle their product can be some of the best products out there. They have the advantage of deciding whether they want to buy the product or not so they can reject product below their standard. That is exactly what Julian has always done and still does. He gets first choice on the whiskey made at Buffalo Trace and if it does not meet his standards, it gets bottled as Weller products. Evan Kulsveen does the same thing at Willett with his products now, but that is going to change since they are distilling again. I always say that if you like the same taste as a rectifier, then you will always get good products. My only complaint is many brands don't own to the fact that they don't distill their own product.

L: In October of last year, 195 bottles of the Pappy Van Winkle brand bourbon brand disappeared from Sazerac's warehouse in Frankfort, Kentucky. A $10,000 reward was offered but no thieves have been arrested as of yet. Some rumors floated around that the theft was a publicity stunt to make an already highly sought after limited release whiskey all the more news worthy. I know the Van Winkles are very fine folks. Do you have any insight to this news story?



M: The Van Winkle theft was not a stunt. First of all Julian Van Winkle is already selling his product faster than he can bottle it, and his supplies are very limited. Next, Julian is very unhappy with the security situation as it was without even a camera on the lockup area for the whiskey. Publicity is the one thing Julian does not need.

L: Any thrilling stories from your historical diggings of other famous distillery thefts from days gone by?

M: There have been thefts in the past, and prohibition is rift with stories of these thefts of whiskey. You hear stories about employee theft all of the time with warehouse workers carrying a flask and a mule in their pockets. One of my favorites is about a former Schenley distillery in Kentucky where the employees adjusted the scale and thermometer of the bottling tank to where it gave the gauge a false reading, leaving about 10 gallons of bourbon in the tank when it was "empty." They would bottle that for themselves after work.

L: In all your research, what would you say has been the sexiest/naughtiest find?

M: "Sexy" is a term that changes with time. There are some old Yellowstone advertisements from the 1890s that were quite sexy for their time, and the sexiest was the one with the woman in a bathtub, and you could just see her cleavage in the mirror. The tagline was something along the line of "Will you wait for me?" and discusses the age of Yellowstone Bourbon.

L: What are some bourbon unsung hero brands you would recommend?

M: I have always said that Old Forester Signature is an under-appreciated bourbon. Full bodied and flavorful but at a reasonable price. Very Old Barton is also very good and my favorite cooking bourbon. It has a good flavor that stands up to other flavors in cooking. Old Grand Dad Bonded is another of my favorites that does not get much appreciation. There are many more--Old Bardstown 90 proof, Ancient Ancient Age, Four Roses Yellow Label, Heaven Hill Bonded. The list goes on and on.

L: As I always say, "There's no such thing as bad bourbon."

Related:

-Cooking with Bourbon

-Bourbon Cocktails

(Photo: Romulo Yanes)