In this episode of the Distillery Nation Podcast, Ian Stirsman, the master distiller of Ross and Squibb (formerly MGP), shared his journey into the whiskey industry and discussed the evolution of the distillery from MGP to its current rebranded identity.

Ian's path into whiskey was unexpected. He started as a process engineer at a paper mill before being recruited by MGP Distillery in Lawrenceburg, Indiana. Working alongside experienced distillers like Greg Metz and Gordon Working, he learned the craft hands-on and eventually became master distiller—a dream job he didn't even know he was looking for.

The rebrand from MGP to Ross and Squibb wasn't about attracting tourists. It was about honoring the distilling history in Lawrenceburg that goes back to 1847 with the Rossville Distillery and 1869 with the Squib Distillery. The MGP name, which came along in 2011, didn't reflect that long heritage.

Ian explained the challenges of scaling up whiskey production, particularly maintaining quality and consistency as operations grow. From managing grain supplies to controlling fermentation and barrel aging at a large scale, every step requires attention to detail. He talked about the different maturation environments they use—various rickhouse styles and storage locations—to create different flavor profiles.

Ross and Squibb holds a unique position in American whiskey. They supply whiskey to many craft distilleries while also making their own brands like Remus and Rossville Union. Ian emphasized they put the same care into every barrel, whether it's for their own brands or for customers.

The conversation touched on today's whiskey market, where consumers are looking for quality products at fair prices. Ian stressed the importance of experimentation with different grains and processes, and the role sensory training plays in keeping quality high.

His main advice? Make whiskey you love and hope others will enjoy it too. Don't just chase trends—stay true to your vision.