Press Kit
About Sean Josephs
Sean Josephs has spent over two decades following his curiosity through wine, spirits, and hospitality. After discovering his calling at 30, Sean trained under Master Sommelier Roger Dagorn at Chanterelle and worked at Thomas Keller's Per Se. But it was bourbon that changed everything — $50 bottles that delivered like $500 wines, with no barriers and no pretension, just exceptional craft.
In 2008, Sean opened Char No. 4 in Brooklyn, becoming one of the first to combine elevated hospitality with the accessibility of American whiskey. Two more restaurants followed — Maysville in Manhattan and Kenton's in New Orleans — each earning acclaim from Esquire, GQ, and The New York Times, and helping bring American whiskey to the forefront of the spirits world.
As co-founder and Master Blender of Pinhook Bourbon since 2010, Sean applied wine's philosophy to whiskey: treating each year as its own vintage with complete transparency. His hand-blended whiskeys have won Rye Whiskey of the Year twice and Best American Whiskey, while growing Pinhook to one of the most respected craft bourbon companies of the past decade.
Now with Old Josephs, Sean brings together everything he's learned: wine's respect for vintage and variation, hospitality's focus on gathering places, and bourbon's celebration of craft — all rooted in New Orleans.
Brand Philosophy
The Journey of Taste
The journey of taste is fueled by passion and curiosity, where the true reward is the community and camaraderie forged along the way. Developing a deeper understanding of flavor requires discipline, humility, and a heightened sense of awareness — traits that make you more present, more attuned to nuance, and more alive to the world around you.
Old Josephs guides spirits enthusiasts through an ongoing exploration of flavor and craft, where mastery is not a destination but a continuous journey.
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Documents
Brand guidelines and fact sheet coming soon.