In Louisville, Ky., Jason Brauner is recognized by having the first bourbon-themed restaurant concept in the city: Bourbons Bistro. Along with an impressive whiskey program, the bistro also holds brand takeover, whiskey pairing dinners and other events.

But in more recent years, Brauner has become known as co-founder and Master Blender for his Buzzard’s Roost Sipping Whiskeys brand. Launching with a focus on rye whiskeys, it has expanded into bourbons as well, most recently releasing a bottled-in-bond expression.

Along with his co-founder Judy Hollis Jones, Brauner last year also opened the Buzzard’s Roost Whiskey Row Experience on Whiskey Row in downtown Louisville. Fredminnick.com caught up with Jason Brauner to get some answers for the launch of this new recurring feature, Five Questions.

What was your gateway whiskey – the one that made you love whiskey? 

My whiskey journey began over 30 years ago, way before the current boom. Back then when you went out, there were limited choices. Everyone in my friend group initially drank Maker’s and Coke. That slowly turned into Maker’s Slushies with no coke. Then we went to Maker’s neat. You gotta start somewhere!

What is your favorite part of the whiskey making process?

I love manually cutting the heads, hearts and tails during distillation. Part of the that love is the science of time, temperature and proof, but I also love letting my palate and nose lead the way. Numbers can only take you so far. You have to let your senses take over. 

What trends do you believe are forthcoming in the spirits industry?

You cannot ignore the American Whiskey category. I feel that there can be huge growth in this category if the consumer keeps an open mind. There are already a lot of great products out there, with more on the horizon!

Other than your own brand, do you currently have a favorite bourbon, whiskey or other spirit?

I’ve had a lot of great whiskeys in my time, but sometimes I just like a good glass of wine. I like the fact that both wine and whiskey each have their own unique complexity, but are totally different. In the spring I like a crisp rosé, in the summer I enjoy a chilled pinot noir, in the fall I like a white malbec and in the winter I enjoy big, bold cabernet. 

Neat, rocks or cocktail?

If I am tasting a whiskey for the first time, I prefer to start neat. If it’s an old favorite, my choice would be neat as well. I may add a rock at a dinner party and rocks if I’m hanging out casually with friends. 

Read more: Buzzard’s Roost Adds Bottled-in-Bond Bourbon to Lineup

About Five Questions

Five Questions is a series on Fredminnick.com in which professionals in the whiskey business offer insights into trends, favorite spirits and more.