Blaum Bros. Distilling Co. was founded in 2013 by two brothers who found that the only way they could get along was to drink whiskey with each other. This love for the magical brown spirit led the brothers down the path less traveled; one where they ended up quitting their careers to distill fine spirits that would be enjoyed by all. After years of research, involving no formal education or hipster vests, the brothers have produced what they believe are deliciously intoxicating liquors. Are they bonafide? Only you can be the judge. As the boys always say: “Drink better, drink responsibly, and take your spirits — not yourselves — seriously.” We spoke to Mike Blaum about what makes whiskey unique, and why it has become such a global phenomenon.
Mike, I would like to kick off by asking what the backstory is to setting up the Blaumbros, how you came to be involved and what drew you to the project?
MB: My brother Matt and I always wanted to start a business together, but we had two completely different backgrounds. Matt had a background in sales and marketing, and most recently had worked in radiopharmaceutical sales in Chicago. My background was in technology and project management, and I’d been working for the Department of Defense overseas. One thing we DID have in common was our interest in quality spirits and how they’re made. Given my technical background and his sales background, we found that jumping into this industry had promise!
What exactly does your job entail?
MB: While we both are highly focused on the branding and company direction, we are able to successfully divide and conquer in our areas of specialization. Given Matt’s expertise, he focuses on the sales, marketing, and distribution. Luckily, these are all the things I’m not overly fond of, so I spend most of my time on the production side of the house. I spend a lot of the day doing supply chain logistics, product forecasting, R&D on current and new spirits, and general project management. Of course, there is some distillation in between all those things, but that’s definitely a team effort amongst the production team.
Who else is involved in this venture?
MB: We’re entirely independent. My brother and I own and operate the business, but we have a bar/retail manager on site, and bullpen of seasoned bartenders, a brand ambassador, and a small, yet highly skilled, production team.
What have been the main challenges involved in setting up a new distillery?
MB: Everything, really. Jumping into a new industry was a challenge because there was no real precedent in our careers for this specific line of work. We’re three years in now, and I’d say that the biggest challenge is managing growth.
And what has been the part you’ve enjoyed most?
MB: There is no better feeling than bringing in raw ingredients and artfully applying historically-proven techniques to create something so unique that people enjoy.
MB: We’re currently blending and bottling two expressions from another distillery, but this is only to tide us over until our whiskeys are ready. For the past three years, we’ve been very focused on bourbon and rye whiskeys. The former is a traditional bourbon with a higher rye content, and the latter is comprised of rye grain and smoked malted barley.
Describe your whiskey in 3 words:
MB: If we’re talking about the whiskey we’re making in house, I’d apply these three words: ‘Authentic, Rich, and Unique’. I’m not going to tell you that our whiskey will be the best in the world. That’s silly. But it WILL be exactly how we intended to make it, and it will be unique in its own right. It’s the kind of whiskey that we want to drink, and we hope you do too.
Mike, we appreciate the honesty. Is there a flavor profile that you aim to achieve when distilling? Do you select casks to achieve this flavor profile?
MB: Absolutely, on both fronts. We distill a very congener-heavy distillate. We want all the amyl alcohols that will later esterify into the fruity and complex flavors we’re looking for. This comes at a cost, though. We have no choice but to age our spirits for much longer than most craft distilleries…in most cases, 4-5+ years. Furthermore, we’ve worked extensively with our cooperage over the years to target the specific profiles we’re looking for. We exclusively utilize well aged, air-dried oak barrels. We’ve also experimented with barrels that’ve been smoked and toasted with different woods.
Do you think that your product is distinctive? If so, what makes it distinctive from other whiskies on the market?’
MB: Our own whiskeys aren’t yet on the market, but the sourced products we distribute are very unique in that we blend to achieve a specific character with each release.
Name a few other distillers or distilleries who inspire you.
MB: Internationally, we’re most inspired by Springbank. Domestically, I’d say that Buffalo Trace and Leopold Brothers are our biggest influences.
Walk us through the distillation process. From grain to glass? Is there a flavor profile you’re looking for before bottling the whiskey?
MB: Grain to glass, yes. We bring in the whole grains and mill them down ourselves. We’re also very meticulous of the quality of these grains. We typically focus on very local and non-GMO grains for the terroir and flavor profiles we’re looking for.
What is in the pipeline for 2017 that we should look out for?
MB: Well, while our flagship whiskeys that we distilled aren’t ready for primetime, we’re hoping to find a few casks of bourbon and rye that might be ready for release this year…. kind of as a teaser.
What are your hopes for the distillery 5 years from now? What do you hope to be known for?
MB: Listen, we make gin, vodka, and all kinds of white spirits. We spend 90% of the time making whiskey and stashing it away, so clearly that’s what we intend to be known for. Regardless, we want to be known for being meticulous about our spirit releases; whatever they may be.
Since 2008, American whiskey has taken off, what with the expanding number of artisan distilleries and the return of rye to popularity. What’s behind the boom?
MB: It’s different, it’s exciting, and there are many ways to make a great rye. Traditionally, rye has been heavy in corn content, yes recently, some very heavy-rye distillates have become commonplace.
Do you believe now is the most exciting time for a whiskey lover?
MB: Yes, it’s exciting because there is so much information at the finger tips of those willing to explore the data that is out there. Social media has clearly had a HUGE impact on the industry as whole.
Anything else you’d like to share with our readers?
MB: Not really. I don’t have any soundbites to be remembered. If anything, I’d like to point out that we started this business as spirit enthusiasts, instead of as a couple dudes just looking to make a buck. We strive to do the best we can, every single day. If that’s the type of producer you’re looking for, we’d love to connect with you to fill you in our how we do things!
