Sean Josephs has spent nearly two decades immersed in the world of American whiskey, wine, and hospitality. A certified sommelier and award-winning restaurateur, Sean trained under Master Sommelier Roger Dagorn at Chanterelle and worked at Thomas Keller's Per Se before opening three American whiskey-focused restaurants: Char No. 4 and Maysville in New York, and Kenton's in New Orleans. His work has been recognized by Esquire, GQ, the Wall Street Journal, and The New York Times, and he has appeared on the New York Times' wine and spirits tasting panel, authored articles on bourbon, and is frequently quoted as an American whiskey authority.

As co-founder and Master Blender of Pinhook Bourbon since 2010, Sean has spent over a decade putting that knowledge into practice. He develops all products and blends and proofs every vintage by hand—work that has earned Rye Whiskey of the Year twice and Best American Whiskey. Since 2017, he helped grow Pinhook from 300 cases available in a small handful of states, to a national brand, making it one of the most admired craft bourbon companies to emerge in the last 15 years.

Sean's path through wine, restaurants, and whiskey has given him the ability to taste deeply, blend expertly, and translate what he knows into experiences that spark curiosity. That's what Old Josephs is built on.