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 proofAbout 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 techniqueInnovation 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 - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkExecutive Chef Gabriel KreutherPastry Chef Sam Mason - Odd FellowsEpisode #72 with Chef Dan Kluger from Loring PlaceConversation with Chef Silvia Barban from Brooklyn in episode #64Episode #58 with Chef Bryce Shuman from BetonyChef Trigg Brown - Win SonConversation with food critic John Mariani in episode #70
Links to other podcast episodes with awarded mixologists
Episode #1 with Jesse VidaConversation with Angel Teta from Portland in episode #4Episode #62 with Bob Peters from Charlotte, NCConversation with Brand Ambassador Charlotte Voisey in episode #50Episode #36 with Beau du Bois from San Diego, CAConversation 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,