Can flavored whiskey earn the same thoughtful treatment as the rest of a distillery’s portfolio? Eric Kozlik moderates a panel on that question at the Whiskey Summit during the 2024 American Distilling Institute Conference and Trade Show in Baltimore, Maryland.

The conversation brings together distillers, a beverage-development specialist and a spirits writer to examine a category often dismissed before the glass reaches the drinker. The panel considers how ingredients, production choices, branding and cocktail applications can change that conversation.

Inside the Flavored Whiskey Discussion

• Who drinks flavored whiskey and how producers might reach additional audiences.
• Drawing on chefs, bartenders and culinary ideas during product development.
• Regulatory distinctions between flavored whiskey and distilled spirits specialties.
• Working with fresh botanicals and manufactured specialty flavors.
• Positioning flavored products alongside other whiskeys within a brand’s portfolio.
• What could distinguish a premium flavored whiskey from familiar mass-market options.

The recording offers listeners a seat inside an industry conversation about formulation, consumer expectations and the choices that bring a product to market.

Meet the Panel

• Virginia Miller, spirits writer, restaurant critic and judge, associated in the episode with The Perfect Spot and the World’s 50 Best.
• Brad Nichols, representing beverage-development company Flavorman.
• Sara Sergent, co-owner of Alpine Distilling and a botanical distiller.
• Keven Szady, representing MurLarkey Distilled Spirits, with a focus in the recording on fresh ingredients and whiskey infusions.

Eric Kozlik moderates the panel; Eric Zandona moderates the question-and-answer portion. Roles and affiliations are presented in the context of the original 2024 recording.

Featured Cocktail: The Elvis

The episode introduces a peanut butter, banana and sherry cocktail credited to Leah Hall of the Gastronom blog. The recipe below follows the episode’s introduction script.

• 1½ oz banana-infused Oloroso sherry
• 1 oz peanut butter whiskey
• ½ oz Scotch whisky
• A couple of dashes of chocolate and/or coffee bitters
• Optional garnish: a brûléed banana slice on a cocktail pick

Combine the liquid ingredients in a mixing glass with ice and stir until chilled and diluted. Strain into a chilled coupe and add the optional banana garnish.

The drink pairs flavored whiskey with a separate banana infusion. The introduction suggests a Speyside-style Scotch for the whisky component.

About the Recording

Recorded at the 2024 American Distilling Institute Conference and Trade Show’s Whiskey Summit. Originally released November 8, 2024.

Credits

Editing and sound design by Samantha Reed. Panel contributions from Virginia Miller, Brad Nichols, Sara Sergent and Keven Szady. Panel moderation by Eric Kozlik; Q&A moderation by Eric Zandona. A joint presentation by the American Distilling Institute and Direct Fire Studios, copyright 2024.