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