I consider myself somewhat knowledgeable on bourbons and American whiskeys, but I found what Trey had to say fascinating. His grasp of the science, process, and marketing (all tying in together) was really quite telling. We gave my father-in-law a bottle of Ocean for Father's Day and I was astounded at the complexity and the salty/sea air quality - so was really cool hearing Trey go in depth on that history and process. I was finishing off a bottle of Jefferson's Reserve myself. Really great event and nice to see people having a good evening.

I will also say, just because he mentioned them by name when talking about what else he likes to drink, the Willett Pot Still and Rye are outstanding.