New Face at The Whiskey Hotline
If you've called The Whiskey Hotline (888 817-5898) or emailed us at firstname.lastname@example.org over the last few weeks, you may have heard a new voice. We're stoked to introduce Pat Brophy to The Whiskey Hotline team. His expertise and people skills make him perfect for this position. Plus he's a heck of a guy.
Pretend that we actually sat down with him and had this conversation:
The Whiskey Hotline: What's your history with Binny's?
Pat Brophy: I've worked in various management positions from customer service manager to general manager at four suburban stores Buffalo Grove, Schaumburg, Downers Grove, St Charles. Outside of store operations, my focus has been specialty spirits. I've also handled the craft and specialty beers, doing a lot of the ordering.
TWH: As part of the Binny's tasting panel, your fingerprint already shows on our hand picked selections. What are your favorites? What is good to your palate? And outside of whiskey?
PB: My favorites from our hand selected casks? Where do I start? I LOVE big, bold flavors in bourbon: The vanilla in Eagle Rare, that peppery rye spice in our OBSK bottlings of Four Roses. One of my mainstays at home is the fat, oily, rich Elmer T Lee.
On the other hand, I prefer a little more balance in my scotch. My favorites from the last Binny's casks are the 1992 Glenlossie and the 1995 Linkwood. But I don't always need that beautiful honeyed-fruit/oak balance, I love the peat bombs too. The heavily peated Bunnahabhain we just got in is fantastic! And I'm definitely a sucker for all things Ardbeg.
As far as my favorites outside of whiskey? I've been on a Cognac and Armagnac kick recently. I'm also a lover of tequila. I stick mostly to reposado and anejo. And who doesn't like a rich, extra aged rum?
I suppose this question should be what DON'T I like? I also am abeer FANATIC. I love almost all styles, but have been on a sour ale kick as of late.
TWH: Right, you brew beer too. How's that going?
PB: Home brewing is the best hobby ever. I truly believe that there is no better way to understand beer, what REALLY gives beer it's particular nuances, subtleties, and complexities, than to make it. The understanding you gain about what different malts and hops can really add or subtract to a beer is what makes home brewing so rewarding.
It certainly comes with its difficulties too. About a year ago I brewed a killer 13.1% ABV American barleywine, but couldn't get it to carbonate, even with the addition of champagne yeast! I have an ESB on deck for this weekend, hoping for the classic biscuitymalt profile with a nice piney hop balance. I'll report back on that one.
TWH: Anything else going on? How have the first couple weeks at The Whiskey Hotline gone?
PB: There's ALWAYS lots going on! Been a busy first few weeks between getting caught up with all my new duties and getting acquainted with all our regular Whiskey Hotline customers. We also just got some new samples of Elijah Craig 18 year old and Evan Williams Single Barrel that we need to get the panel together to taste. That's a job duty I get particularly excited about.
WH: Anything else completely off topic? Do you collect photographs of old-timey groundwater wells or make little model spaceships inside of glass bottles or groom kittens for competition in your spare time?
TWH: ... um ... Thank you for your time.