In this edition of Five Questions With, we talk with Cole Irvin, Brown-Forman’s Senior Scientist- Process R&D & Whiskey Development.

Irvin studied chemistry and biology at Florida State University, and also has worked as a biologist at Yellowstone National Park. During his time with Brown-Forman, Irvin has worked on releases such King of Kentucky, Old Forester Whiskey Row Series and Woodford Reserve’s Master’s Collection.

Based in Louisville, Ky., Irvin offers some insights and opinions:

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

Good classic bourbon has always been a part of my DNA, reminding me of home in Kentucky, no matter where I may roam.  One product that really raised the bar for me was Woodford Reserve Double Oaked.  Being able to manipulate the production processes like toasting and charring a new oak barrel to twist classic vanilla flavors into big sweet aromatic butterscotch notes really opened my mind as to how far those natural levers could affect flavor.  I am a huge fan.

What is your favorite part of the whiskey selection process?

It is all so much fun.  I love hunting through the warehouses searching for special barrels.  To me there is a certain romance in being in a dimly lit warehouse smelling the Angel’s share and looking for that perfect barrel.  No matter how much I learn about maturation and the whiskey making process, these barrels continue to surprise me, with each one bringing its own unique personality.

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

I think there is a trend towards more premiumization in American Whiskies, as consumers desire and appreciate more flavor.  I also believe that they want to be more educated on what went into making the products they are purchasing to ensure authenticity, as well as to better understand their own personal preferences, from age and proof presentations to maturation conditions and finishes.  One thing that will never change is that you must have patience and the highest quality control over the process and raw ingredients on the front end to make a great final product.  No amount of gimmicks can replace that.

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

Brown-Forman has so many amazing brands that I don’t have to venture far to find something amazing.  It is so satisfying to work for a company where you are truly proud of what it produces.  Crossing categories, one great product that has really stood out to me recently is the Herradura Reposado tequila.  It has a buttery sweet vanilla note that really puts it over the top to me, though it doesn’t take long before I find myself back in front of a nice bourbon.  A big oaky cabernet or Imperial Stout can find its way onto the menu from time to time, as well. 

Neat, rocks or cocktail?

Yes, please! For me it depends on the mood that the occasion and weather are putting me in, but you should have yours however it tastes best to you.

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About Five Questions With

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