In this episode of Harvest to Pour we interview Nolan Smith, the co-founder of Backbone Bourbon Company. Nolan discusses how he got started in the bourbon industry over a decade ago by distributing other companies' whiskey. He eventually began sourcing whiskey from distilleries and experimenting with aging it in different barrel types to develop unique flavor profiles. Nolan explains how this "re-barreling" and blending approach allows him to craft bourbons with their own distinct identities. He talks about some of the challenges of building a brand as a non-distilling producer. Nolan also shares details about expanding distribution, generating new product ideas with his small team, and his goals for continuing to innovate and grow Backbone Bourbon.
Key Takeaways:
- Nolan got his start in the bourbon industry through owning a wine and spirits distribution company in the 2000s. Distributing other companies' products exposed him to opportunities in the bourbon market.
- In 2010, he began sourcing new make whiskey from local distilleries like MGP and experimenting with aging and blending to develop unique flavor profiles.
- Re-barreling whiskey into different barrel types like port, sherry, rum barrels allows for innovation and customized flavor profiles.
- Building a brand is challenging as a non-distilling producer, requiring creativity to differentiate products made from sourced whiskey.
- Generating new product ideas comes from monthly team meetings where trends and opportunities are discussed openly.
- Consistency in blending batches while still introducing some variation keeps customers interested in trying new releases.
- Expanding distribution and online sales helps connect with a wider audience and find new customers.
- Nolan's goals are to continue innovating, run a successful small business, and make Backbone Bourbon a top Indiana destination for whiskey tourists.
Nolan Smith