Welcome to Key In The Lake
Hannah Thomas joins the show to share her road of representing whiskey brands in Denver to New York and now in Chicago. Hannah was one of the first US employees for Stauning, and she’s done an incredible job building this stylish Danish Whisky in the States. Listen to her and Stauning’s story here.
I sit down solo on this one to chat about my recent move to The Macallan, and my last act at Starward with a collaboration project with Pinhook Bourbon.
Hannah Thomas joins the show to share her road of representing whiskey brands in Denver to New York and now in Chicago. Hannah was one of the first US employees for Stauning, and she’s done an incredible job building this stylish Danish Whisky in the States. Listen to her and Stauning’s story here.
Steve Malloy of Malloy’s Finest and Eric Rosentreter of Old Elk are back to discuss the financial side of whiskey and to drink some American spirits. While sipping on Virginia Distilling Co.’s collaboration with Goose Island and Old Grand Dad 16, we discuss how legacy brands are releasing more LTO’s and earlier than usual; and is building a brand on LTO’s a viable option. We also hit on the small batch blenders and their importance, retailers coming to realization that they’re not the whiskey account that thought they were, and the current glut of whiskey that producers are in.
I sit down solo on this one to chat about my recent move to The Macallan, and my last act at Starward with a collaboration project with Pinhook Bourbon.
Steve Malloy of Malloy’s Finest and Eric Rosentreter of Old Elk are back to discuss the financial side of whiskey and to drink some American spirits. While sipping on Virginia Distilling Co.’s collaboration with Goose Island and Old Grand Dad 16, we discuss how legacy brands are releasing more LTO’s and earlier than usual; and is building a brand on LTO’s a viable option. We also hit on the small batch blenders and their importance, retailers coming to realization that they’re not the whiskey account that thought they were, and the current glut of whiskey that producers are in.