Season 1 · Episode 50
050 - How Liquor Barn Manages Inventory and Allocated Bourbon with Ray Perryman, Spirits Manager
An insider view to carrying over 400 bourbon and whiskeys, how to deal with the allocated ones, and keeping transparency
June 3, 201637m 22s
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Show Notes
Ray Perryman (@LBSpringHurst), Spirits Manager at Liquor Barn (@LiquorBarn) in Louisville, shares an insider view to carrying over 400 bourbon and whiskeys, how to deal with the allocated ones, and keeping transparency.
Show Notes:
- We open up a Van Winkle Rye 13 Year to start the show
- Ray, I know you're a beer guy but do you enjoy the brown water?
- How did you get into bourbon?
- What is Liquor Barn for all those outside of Louisville?
- What's the day in the life of a spirits manager?
- You came into the Springhurst location and you said it was in dire need of a shakeup. What have you done to increase interest?
- Talk about the Tasting Bar
- How do you all deal with releasing rare bourbons
- Talk about Flat Boat Bourbon
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