When did you first become interested in whiskey?
I was first exposed to whiskey in college in the form of Jim Beam White Label. My initial experiences tended to involve over consumption without much thought about how the whiskey tasted. However, over time I did find occasion to sip whiskey a bit more slowly, especially on fishing trips in Colorado, where I attended school and I started to appreciate Jim Beam for more than just its powers of inebriation.

What brought you into the whiskey business?
I was initially in the wine business as a beverage director and sommelier, and that led to my exploring spirits as well. I became impressed by the complexity and depth of even the most humble of bourbons and after that I was on my way.

Do you have a favorite varietal or region?
It's hard to choose, but if forced I prefer rye whiskey above any other type.

If you don't order whiskey at a restaurant or bar, which beverage do you choose?
Typically wine, although often times there is nothing better than a beer.

What's your least favorite drink?
When I worked at Chanterelle as a server there was no bartender so we all had to make the cocktails for our tables. Once someone ordered an Appletini and I had the misfortune of tasting it.

What's your best whiskey-drinking memory? What was the occasion?
I was given a bottle of Hirsch 21 Year rye as a gift, right when I was starting to get into whiskey. It was so delicious that my wife who at the time wasn't much of a whiskey drinker thought it was one of the best things she had ever tasted. Between the two of us, the bottle lasted barely more than a week, much to the surprise of the friend who gave it to me. He explained that it was one of the most rare whiskeys on the market and that I would be unlikely to ever encounter it again. Nevertheless, my wife and I have never regretted drinking that amazing bottle of whiskey so quickly and we still talk about it and remember just how good it was.

In your opinion, which country, other than the U.S., makes the best whiskey? Why?
Scotland. The variety of styles due to the use or absence of peat, different types of barrels for aging, very specific climates from region to region and long age-ability are just some of the factors that contribute to the indisputable complexity and variety of scotch.

What are your thoughts on recent trends within the industry?
In the American market, the increasing number of micro-distilleries making whiskey across the country in a myriad of styles is a great development that will help diversify and expand the American whiskey business.

What is the first thing someone learning about whiskey should know?
That the primary difference between single malt scotch and bourbon is that scotch is made from malted barley and aged in used barrels and that bourbon is made from predominantly corn and is aged in new charred oak barrels. There are many more differences between the two including water source, climate, aging, etc. but the two aforementioned differences are the most important factors in distinguishing these two great brown spirits from one another.

What are some of your favorite food and whiskey pairings?
Our house cured lamb pastrami with sazerac rye and our house smoked bacon with Elmer T. Lee single barrel bourbon.

Do you think any rules should be adhered to when pairing?
Not really, although in my experience with our menu at Char No. 4, American whiskey and southern food are a natural match.

What are some of the benefits of drinking whiskey?
Although I am sure a doctor would disagree, I think a few glasses of whiskey a week helps ward off various illnesses. Whiskey has always been used for medicinal purposes, which is one reason some distilleries survived prohibition.

What whiskey should no home be without?
Sazerac Rye, which is perfect on its own or the ideal whiskey for a Manhattan, still the ultimate whiskey cocktail.

Do you have any favorite whiskey cocktail?
After the Manhattan, a Sazerac is another great option.

What are your three best tips, tricks or techniques for whiskey enthusiasts?
1. Ice or water is good. There is a misconception that whiskey should be enjoyed undiluted, but typically, unless a whiskey is a very low proof, it is hard to appreciate the aromas and flavors unless water or ice is added.

2. In order to begin to understand American whiskey it is best to taste different types side by side. Perhaps the most basic version of this is to taste both a rye and a bourbon and see if you can tell how corn influences the taste of the whiskey versus rye. Once you feel like you can tell corn from rye you are on your way to noticing some of the subtleties that exist in American whiskey.

3. Proof is a huge factor in how whiskey tastes. When tasting whiskey side by side, try to make sure the whiskey are quite similar in proof. Then you are comparing apples to apples and you can better understand how the whiskeys compare.