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Whiskey, Reimagined The New Orleans Way with Master Blender Kieran Walsh
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We explore how a five-year whiskey aged in used cooperage becomes something new when layered with over two dozen botanicals. Kieran Walsh shares the path from wine and High West to Big Easy Whiskey and why he designed an 86 proof pour that opens on ice, thrives in a toddy, and avoids sugary shortcuts.
• philosophy of enhancing whiskey rather than masking it
• used cooperage to balance oak and highlight grain character
• infusion set including baking spices, citrus peel, and green herbs
• how hydrophobic compounds bloom with water and heat
• positioning beyond the “flavored…
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