My name is Jason Pyle and I’m a Bourbon and American Whiskey lover. Whiskey is a topic I have an immense passion for, spending a great deal of my free time sipping and savoring. This passion really extends beyond just whiskey into all sorts of food and drink. I suppose i can be categorized as a foodie and culinarian at heart.
I live in the beautiful town of Franklin, TN, and spend my daylight hours as the Chief Operating Officer for a National Information Technology and Healthcare Professional Services firm, Latitude36 (www.lat36.com). I have a gorgeous wife and three special little daughters that keep me busy at home.
How did I first get into whiskey? Well, I was exposed (not consumption mind you!) to Bourbon at a young age. Being from the Southeast, it’s not uncommon to be around folks consuming Bourbon. My earliest memories include my grandmother, Marjorie Thomas – I called her “Mamaw”. She was an old-school country girl that grew up in the hills of East Tennessee. I think even she’d admit her palate was less discerning, but she enjoyed a “nip” (as she called it) every now and again. I remember very fondly spending weekends with her and Papaw, and watching her tote around a red “Solo” cup of Bourbon and 7-up or Ginger Ale.
Given her preference for bourbon, I suppose it’s no surprise that she had other “uses” for it. For example, Mamaw’s cough syrup was the best tasting “medicine” on the planet. She missed an opportunity to mass market the stuff – a simple recipe consisting of a couple teaspoons of bourbon, a teaspoon of honey, and a squeeze of lemon. Mmmmm, I’m feelin’ sick just thinking about it. To this day when I have a cough I whip up a batch of Mamaw’s homemade ‘tussin.
Eight or so years ago a very good friend of mine urged me to try some Bourbon’s that he really enjoyed. A Friday night liquor store run opened me up to the world of American Whiskey, and in particular Bourbon. There’s a romance to Bourbon that I just find so appealing:
- It’s America’s Native Whiskey.
- It has deep roots in Southern tradition and heritage.
- I believe it’s the greatest whiskey value on the planet.
- The process of making it is the very definition of artistry and craftsmanship.
Today, my mamaw’s in heaven sippin’ a couple “fingers” of fine Bourbon with my papaw. But hopefully I’ll do her proud with my own little take on something we both love.
Thank you for visiting,
Jason Pyle
Sour Mash Manifesto
1738 Liberty Pike
Franklin, TN 37067
eMail: jmpyle1@gmail.com
Phone: 615-406-6026
Lorin, great question. Bourbon by law cannot have such additives and still be considered “bourbon”. It’s darker than most scotch whiskey because Bourbon uses new (never used) charred oak barrels. Scotch whiskeys is many times aged in refilled bourbon and/or sherry barrels. This is the biggest reason for the color difference. But you can drink bourbon with confidence – no additives. Cheers!