Looking Behind the Barrel of a Barrel Pick

Behind the Barrel: Cory McCord & Anthony Riccardi on Whiskey, Community, and the Perfect Pick

Walk into any well-stocked whiskey shop these days and you’ll likely see a shelf or two filled with bottles bearing hand-written stickers, custom labels, or group logos—signs of a private barrel pick. What used to be a distillery-side novelty has now become a full-blown subculture, where groups like Trinity River Whiskey Cartel and The Bourbon Thieves aren’t just selecting whiskey—they’re shaping the market, one pick at a time.

Barrel picks have exploded in popularity over the last decade, and with good reason. Unlike standard shelf bottles that are blends of multiple barrels to ensure consistency, a single barrel selection is just that—unfiltered, unblended, and often full of personality. The barrel you pick is the whiskey you get, with all its quirks, surprises, and magic. For enthusiasts, it’s a way to taste something rare. For groups, it’s an identity. For distilleries, it’s a way to engage superfans, move volume, and build brand loyalty.

But with that growth has come a new level of scrutiny. Picking a barrel is no longer just a fun field trip—it’s a responsibility. Your name, your group, and your palate are all on the line. That’s where leaders like Cory McCord and Anthony Riccardi step in, setting the bar high and leading with integrity, experience, and an unshakable love for the craft.

Meet the Men Behind the Pour

Anthony Riccardi
Born in Torrance, California and now calling Charlotte, NC home, Anthony Riccardi walked away from a 14-year career in the oil and petrochemical field to fully immerse himself in the whiskey world. A Tennessee Squire and certified Executive Bourbon Steward, he co-founded The Bourbon Thieves and launched The Bourbon Whiskey Library, LLC, an education-driven platform for tastings and private events. Whether it’s working alongside master distillers or leading intimate pours at home, Anthony focuses less on notes and more on the story inside the glass.

Cory McCord
Co-founder of the Trinity River Whiskey Cartel, Cory McCord helped start what is now an 850-member DFW-based whiskey group back in 2017—in a garage bar, no less. The goal then, as it remains today, was simple: bring people together around a shared love of whiskey. From weekly meetups to raising over $35,000 for CASA of Tarrant County, Cory has helped foster a community that balances good times with meaningful impact.

What It Means to Pick a Barrel

A barrel pick, at its core, is about choice. It’s being invited by a distillery to sample several single barrels, each with its own personality, and selecting the one that best represents your group’s identity—or simply, the one that sings. It’s also about putting your stamp on something. A sticker on the back of a bottle might seem small, but it says something loud: we tasted this, we chose this, and we stand by it.

For the consumer, picks offer access to one-of-a-kind whiskey that often outshines regular releases. For the distillery, they create loyalty, buzz, and word-of-mouth advertising you can’t buy. For the groups doing the selecting, picks are a legacy—and in today’s market, a well-selected barrel can sell out in hours.

That’s a lot of weight riding on a few ounces in a Glencairn.

So how do the best in the business approach it? I asked Cory and Anthony to break down their process.

The Interview

Here’s a closer look at how these two approach the art of the barrel pick.

DY: What’s your approach when evaluating a barrel—are you looking for something that fits a consistent profile for your group, or do you prefer to explore unique or unexpected flavor profiles?
CM: For the most part, we already know what the typical flavor profile is for each distillery we source from. Our approach is to hopefully find something that still speaks to the distillery but has something unique going on. We’ve got a specific pick team with dialed-in palates, and we’re almost always unanimous.
AR: Every barrel is unique, and I strive to highlight that uniqueness as much as possible. I actually appreciate an “off-profile” barrel more than most.

DY: How do you balance group preferences versus your personal palate when making the final selection?
CM: To be honest, we never consider what the masses will prefer when we’re in the pick room. One rule—pick the best barrel on the table, period. Or walk away.
AR: Everyone on the selection team has an equal vote. I don’t like to talk tasting notes until voting time to avoid influencing anyone. But when it’s time to vote, I’ll make my case if needed.

DY: Do you typically go into a pick with specific flavor notes in mind, or do you let the barrels guide the decision?
CM: To an extent, yes—our palates have evolved together, so we tend to lean certain ways, like toward sweeter ryes. But ultimately, the best barrel wins. If it surprises us and blows us away, even better.
AR: I always go in blind. I don’t want to know proof, age, or expected profile. I let the barrel speak with my palate as the judge.

DY: How do you handle the pressure of selecting a barrel that represents the group—especially knowing that everyone’s palate is different?
CM: Again—we don’t think about it. We just pick the best thing on the table. Let the whiskey speak.
AR: There’s zero pressure. This should be fun, not a job. I’ve done over 150 picks, and I still treat each one like it’s my first.

DY: What’s one unexpected characteristic or note you’ve encountered in a barrel that ended up being a pleasant surprise?
CM: One of our early Riverset Rye picks had this wild grape bubblegum note. Totally unexpected and absolutely delicious. It became one of our most-loved barrels.
AR: No single note stands out, but off-profile barrels always get me excited. Like with Knob Creek—everyone expects the Beam peanut note, but I’ve pulled barrels that were light on that and heavy on brown sugar. A refreshing twist.

DY: How much does age or proof influence your decision when selecting a barrel, and do you ever prioritize one over the other?
CM: It doesn’t. We never ask about proof until after we’ve picked. Same with age. We go by nose and palate—especially finish. Nose is important, but it never outweighs what happens on the palate.
AR: Flavor comes first. If it ends up being the youngest and lowest proof, so be it.

DY: Do you have a favorite distillery to pick from, and what makes their barrel selection process stand out?
CM: Bardstown Bourbon Co. and their sister distillery, Green River, are top-tier. Total red carpet treatment. And Creola at New Riff treats us like family.
AR: Whistle Pig Farm in Shoreham, Vermont—hands down. Three days, two nights on the farm. Beautiful surroundings, amazing food, great whiskey, and the chance to see the entire process. I’m going back this May for round three.

The Ripple Effect

Barrel picks have changed the whiskey game. They’ve democratized flavor, shifted power to the consumer, and allowed communities like TRWC and The Bourbon Thieves to make their mark on the spirits world in a real way. You can’t fake it. If the pick doesn’t hit, your group feels it. But when it lands—when it really sings—you’ve just bottled something more than whiskey. You’ve captured a moment.

And that’s the magic these two bring to every selection.

As a writer, drinker, and witness to this movement, I’ll say this: whiskey may age in silence, but great barrel picks speak volumes.

For a full review of two-barrel picks, one from each of these gentlemen, be sure to check out the latest issue of our magazine.

www.leafnagrainsociety.com/magazine