Sydney Jones
Video Tip: Dialing in Whiskey Flavor with Char Level, Toast Profile, and Cask FinishBy Sydney JonesUsing the barrel to get a more intense oak presence or caramel-forward flavor into your whiskey may not be as straightforward as you think. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, lays out some recent findings on char and toast—plus, some tips on finishing whiskey in spirit casks.
Understanding the Flavor Impact of Barrel-Aging Whiskey | Video TipBy Sydney JonesMuch of whiskey’s flavor comes from maturation on oak. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, explains why—and how both climate and entry proof can dramatically affect that impact.
How Fermentation Influences Whiskey Flavor | Video TipBy Sydney JonesThere’s more to whiskey than grain alcohol and a barrel. Fermentation can do more than create ethanol—it also creates flavors that will be further developed by the still and the wood. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, explains the process and the wider potential.
Understanding the Many Sources of Flavor in Whiskey | Video CourseBy Sydney JonesSydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, isolates the components of whiskey-making, zooming in on all the many decision points that a distiller can use to affect whiskey’s flavor.
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S&D Podcast Episode 46: Owen Martin of Angel’s Envy Applies Strategies from Scotch to Signature Kentucky BourbonBy Sydney JonesHow do finishing casks impact bourbon flavor development in a way that enhances rather than distracts? Angel’s Envy master distiller Owen Martin shares his approach to consistency and refinement without sacrificing bold presence.
S&D Podcast Episode 44: Dave Smith of St. George Spirits Captures Sense Memories in a BottleBy Sydney JonesRecreating the distinct aromas and flavors that evoke particular places, times, and experiences is a focus that transcends spirit style for this California distiller.
Podcast Episode 42: Alex Castle of Augusta Distillery Embraces New Challenges in Old BourbonBy Sydney JonesFrom distillery build-outs in historic buildings to process concerns with calcium-rich water and building a flavor through-line in sourced-bourbon releases, Castle shares lessons learned over 15 years of distilling in Kentucky and Tennessee.
S&D Podcast Episode 40: Joe O’Sullivan of Minden Mill Controls the Variables in Dry-Climate Whiskey MaturationBy Sydney JonesWith estate grain and a climate-controlled rickhouse, Minden Mill’s team is exploring the impact of terroir on their spirits while taking a slow, measured approach to predicting how the environment impacts their maturation and flavor-focused blends.
S&D Podcast Episode 38: Jonathan Goldberg of Black Velvet Seeks Harmony through Thoughtful BlendingBy Sydney JonesThe master distiller for Alberta, Canada’s Black Velvet embraces the challenge of blending dynamically different distillates into a cohesive whole, with a process focused on consistency, quality, and repeatability.
S&D Podcast Episode 37: Staying Sane and Happy in the Spirits Industry—a Panel Discussion with Maggie Campbell and Jennifer WrenBy Molly TroupeGet your bugout bag ready! In this special episode, co-hosts Molly Troupe and Sydney Jones reunite to swap advice with American Cane CEO Maggie Campbell and Jennifer Wren, an industry veteran who now specializes in coaching women on professional development.
S&D Podcast Episode 36: Todd Leopold Designs and Distills Spirits that Have Something to SayBy Sydney JonesTodd Leopold of Leopold Bros in Denver is part historian, part tinkerer, part creative muse, and part sounding board for the broader craft-distilling world—and his multi-stream approach to experimentation in the service of flavor over style is more relevant than ever.
S&D Podcast Episode 34: Brent Looby of Desert Door Summons the Spirit of SotolBy Sydney JonesAgave may get the lion’s share of distillers’ love, but it’s far from the only game in town when it comes to distilled Mexican and Southwestern spirits. Desert Door, on the outskirts of Austin, is out to show the beauty and range in sotol—made from the desert spoon plant and sustainably harvested from wild plants.