Private barrel selections have been around for decades—but the bourbon boom paired with the pandemic has made programs like these increasingly difficult to manage. At Cherokee Town and Country Club (Atlanta, Ga.), Executive Chef Todd Kelly has had a lot of success with the club’s Private Barrel Selections program. He introduced it about four years ago and has purchased 15 barrels to date. In this podcast, Kelly talks about the selection process, what he wishes he knew when he started and why this program is important to the club’s culture.

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