Burton James Wheated Single Barrel Bourbon and where Vegemite and Bourbon Collide

We’re back with Sean McCormick from Burton James Distillery, sipping their single barrel wheated bourbon and diving deep into Sean’s path from hotel kitchens to creating a custom bourbon for us.

In this episode:

• 👨‍🍳 Sean’s journey from culinary school to Kraft Foods

• 🧪 The accidental career switch that led him to food science

• 🥣 Developing cereal flavours and why bourbon came next

• 🥃 What makes Burton James wheated stand out

• 🤝 The wild connection that brought Sean into the bourbon world

From Doritos dreams to distilling reality — it’s a cracking yarn over a damn fine bourbon.

🟠 Keywords: Burton James bourbon, wheated single barrel, food science, bourbon founder story, culinary to craft spirits, Aussie bourbon lovers

Chapters

00:00 The Journey to Distilling Bourbon
02:00 Food Science and Bourbon
05:00 The Start of BH James Distilling
06:45 Small Scale Bourbon Distilling
07:30 Vegemite and Bourbon
09:00 Challenges in the Bourbon Industry
10:47 Visiting the Distillery and Future Plans