We admit it. We were once bourbon racists.

We judged the liquor by its dark amber color, smoky burn, and overall harshness.

But then we met Bulleit Bourbon and it single-handedly changed our perception of whiskey. Now we can drink the stuff neat or on the rocks, provided it’s something as smooth as Bulleit. Made by a former law man, Tom Bulleit, the Kentucky-based distillery produces the fastest growing small-batch bourbon in America.

He was in town yesterday to lead a tasting against other whiskeys for bar and restaurant owners and management, as well as liquor store owners and other potential gatekeepers of distribution. He uses a 175-year-old recipe created by his great-great-grandfather, and casually mentions aunts and uncles and other members of the family as he talks about the brands’ making. So just before the tasting, we sat down with Tom for something of a fireside chat. Cool, calm, dry, and extremely fun – that’s our chat, and that’s Bulleit Bourbon.

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