Ervin Machado sat down with us to discuss creating Big Time Restaurant Group’s private label bourbon.
What’s the best bourbon you’ve tasted this year, that gave you the basis for creating your own bourbon.
“I can’t say it was a bourbon who inspired us, it was the people behind it. Jaredd and his partners at Traverse City Whiskey Co. share the same passion we do in perfecting an experience, that mind set brought us together.”
Must have Ingredients in your bourbon.
“For me, an honest spirit is fantastic, I have to say Ice. Yes it is an ingredient! And one that should be looked at more closely in my opinion.”
What’s the biggest risk you’ve taken?
“I take them all the time, we are in a ever changing industry that constantly reinvents itself. Definitely pursuing an almost impossible career as a Sommelier has been very risky.”
Who are your role models or mentors?
“Todd Herbst has been one of the most influential people in my life, I learn from him everyday and I wouldn’t be where I am without him.”
What’s the best book you’ve read this year?
“I read a lot about wine (I know, boring!) but I love Thomas Jefferson on Wine.”
What does success look like for you?
“I think you have reached success when you start liking your Mondays more than your Fridays.”
Cotton Candy or Chocolate?
Craziest ingredient you have seen added to bourbon?
Favorite memory creating your own bourbon.
“Shooting with my country boys at Traverse City in Michigan.”