Flavien Desoblin – Owner Brandy Library NYC - (flavors unknown podcast) Podcast Details

Description

The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it is Cognac or bourbon or tequila are made by real people. First of all, with an amazing tradition, usually a great deal of heritage and there is so much care into the process, into the making of the spirits and where wherever they made from that they definitely deserve attention and then should we pay that to a little bit of attention. We discover a whole world of flavors.
Chef podcast – Chef Interview

What we covered in this episode with owner of the Brandy Library

Flavien Desoblin talks about his French upbringing in Burgundy, France.
He moves to the US in 2000 and created the Brandy Library in Manhattan in 2004.
The core mission of the BL is give the letter of character back to the spirits.
There is such much care in the making of the spirits that they deserve a lot of attention.
Where does the name Bourbon come from? Definitely there is a connection to France!
We talk about the official definition of straight bourbon.
Straight Bourbon: 51% corn, rye, malted barley, and sometimes wheat aged 2 years in charred new oak barrels – do not have to be from Kentucky to be called Bourbon but has to be produced in the US and it has to enter the cask at no more than 62.5 abc 125 proof
About 94% of the bourbon is made in Kentucky. What makes Kentucky ideal for bourbon whiskey production? Is it because of the limestone-filtered water? Or is it because of the weather and the variation of temperature?
Is older always better for bourbon?
What of the following has the most impact on the final bourbon taste? A specific mashbill? The yeast? The aging in barrels? Or the finish in different casks?
The number one is the aging in barrels with the impact of the seasons with the wood of the barrels expending and contracting.
What does Bottle-in-Bond means?
Flavien Desoblin has a strong opinion against adding drops of water to a high-proof bourbon and definitely not a good one about adding ice in a glass of bourbon.
Flavien Desoblin talks about moving barrels around during maturation and describes as well the Solera technique
Innovation via various specific cask-finish.
Pairing bourbon with food. Flavien advise to use a highest proof like 92-96.
What is Spirits Network? The link is at the bottom of this page.
5 rapid-fire questions.

Links to other episodes in New York City

Chef David Burke – Restaurateur

Pastry Chef Mark Welker – Eleven Madison Park

Executive Chef Gabriel Kreuther

Pastry Chef Sam Mason – Odd Fellows

Episode #72 with Chef Dan Kluger from Loring Place

Conversation with Chef Silvia Barban from Brooklyn in episode #64

Episode #58 with Chef Bryce Shuman from Betony

Chef Trigg Brown – Win Son

Conversation with food critic John Mariani in episode #70

Links to other podcast episodes with awarded mixologists

Episode #1 with Jesse Vida

Conversation with Angel Teta from Portland in episode #4

Episode #62 with Bob Peters from Charlotte, NC

Conversation with Brand Ambassador Charlotte Voisey in episode #50

Episode #36 with Beau du Bois from San Diego, CA

Conversation with Ryan Burk, Head Cider Maker at Angry Orchard

Flavien Desolblin talks about Bourbon and Food pairings

“For someone some reason I am one of the very few people who love to pair a bourbon, if not cask strength, at least a higher strength 96 proof or above with Jamon Iberico de Bellota because there is so much depth, richness, and harmony in Jamon Iberico de Bellota that I think is the perfect complement.
You can go straight at chocolate and enjoy a wide variety of chocolate milk chocolate, very dark chocolate to the bitter chocolate. And in a variety of bourbon, you know, some bourbons are drier than others and some are sweeter than others. Some have more vanilla than others. You’ll find spicy bourbons. Is it because of the rye or because it was aged for a lot longer? I’m not sure. Whichever that it is, no matter what there will be chocolate, that will be ideal for it, you can just go as simple as a praline chocolate candy and a Maker’s Mark.
Asian foods, especially when he gets a bit spicy is great with bourbon. But even without being spicy, there is the mastering of fat in the dishes that are just the right complement. And I mean, those barbecue sauces and the soy-based marinades. I mean there is so much depth in there that you find the depth in the bourbon as well while in the rye whiskey. So I like a cask strength or barrel-proof when I’m going that way.
God knows bacon is just bourbons’ best friend!

: Atmosphere & Bourbon

: Bar and spirits @ Brandy Library

: Consumers 2 @ Brandy Library enjoying spirits

: Consumers @ Brandy Library enjoying spirits

: Copper & Oak with spirits

: Tasting spirits at the Brandy Library

: Bourbon and Rye tasting flight

: Bourbon class with Flavien Desoblin

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There is such a great deal of heritage and there is so much care into the process of making spirits, where wherever they are made, that they definitely deserve our attention.

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If you found yourself in the liking of fancy red wine, naturally you’re looking for the drier style and you don’t mind the tannins and you appreciate the structure that the tannins will the red wine is the same thing for spirits.

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Should you be in contemplation, so to speak, rather than in a rush to drink it and you’ll see that the whiskey will expose itself to you.

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Innovation, no matter what is absolutely needed to keep the whiskey business going.

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Bourbon is a very natural product that you cannot temper with. So it’s a beautiful thing that you can sort of play with the bourbon by transferring it after a wise traditional maturation in brand new charred oak barrels into different casks.

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