The Bourbon Road

The Bourbon Road is two friends sharing pours and good stories with interesting guests. Each week we sip on bourbon while talking with celebrities, musicians, chefs, authors, industry experts and everyone in between. If bourbon makes it better... or even the other way around, then we want to talk about it.

478. Travel Guide to Experiencing American Whiskey 01/14/2026

478. Travel Guide to Experiencing American Whiskey Jim and Todd welcome back a familiar face to the Bourbon Road: Drew Hannush, the host of the Whiskey Lore podcast and author of the massive new travel compendium, Experiencing American Whiskey . With the 2026 edition of his book hot off the press, Drew joins the hosts to discuss the monumental task of documenting over 1,000 distilleries across all 50 states . From the historic roots of Kentucky to the surprising whiskey scenes in states like New York and North Dakota, Drew shares stories from the road and tips for planning the ultimate whiskey adventure In the second half of the show, the trio dives into a "virtual road trip" tasting, sampling three distinct craft whiskeys from across the country. Todd kicks things off with a pour from Michigan: New Holland’s "Walleye Run" Malted Rye Whiskey. This barrel pick, selected by friend of the show Dusty Dan, surprises the group with delightful notes of "grilled peaches" and a unique fruit-forward profile that defies typical rye expectations. Next, Drew introduces a true curiosity from Virginia: Malarkey Distilling’s "Smokehouse" Whiskey. This experimental spirit is finished with wood staves that were smoked alongside pounds of bacon, resulting in a savory, meaty profile that Drew likens to a "bacon-smoky Tootsie Roll" . It’s a polarizing but fascinating pour that proves there’s always something new to discover in American whiskey. Finally, Jim heads west to Nevada for a sip of Frey Ranch Estate Grown Straight Rye Whiskey. Known for their "ground-to-glass" operation, Frey Ranch delivers a robust 100% rye mash bill that showcases the terroir of the high desert with classic spice and a rich mouthfeel. Throughout the episode, Drew offers insights into the shifting landscape of craft whiskey, highlighting how states like New York and Ohio are becoming major players . He also shares a fun travel tip for those visiting their 50th state: the "Save the Best for Last" club in Fargo, North Dakota . Tune in for a globetrotting conversation that will inspire your next distillery road trip! Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39723785

477. Whiskey of the Year 2025: The Top 5 Countdown 01/07/2026

476. New Year's Eve Sample Blowout: Calvados Casks to Mesquite Smoke 12/31/2025

476. New Year's Eve Sample Blowout: Calvados Casks to Mesquite Smoke Happy New Year from The Bourbon Road! Jim and Todd ring in the New Year at the Bourbon Road bar with one final sample show to close out 2025. With the "Whiskey of the Year" episode just around the corner, the hosts are clearing the decks and diving into four distinct and intriguing pours that range from experimental finishes to classic Kentucky profiles. It’s a diverse lineup that takes their palates on a journey from the coast of France to the American Southwest. The tasting begins with a luxurious offering from Bardstown Bourbon Company's Distillery Collection: the Normandy Calvados Brandy Barrel Finish. This blend of 12 and 13-year-old Indiana bourbons was finished for 28 months in apple brandy casks and an additional four months in toasted oak. Clocking in at 104.2 proof, it delivers a "flavor explosion" of honey crisp apple, vanilla cream, puff pastry, and a rich, compote-like texture that leaves the hosts searching for descriptors like "candle nose" and "apple pie." Next, they take a sharp turn to Oxnard, California, for Sespe Creek Distillery's Warbringer, a Mesquite Smoked Southwest Bourbon. This 98-proof experimental pour features mesquite-smoked corn and malted rye, resulting in a savory, polarizing profile. Todd and Jim pick up notes of "burnt all-beef hot dogs," barbecue smoke, and pumpernickel, describing it as a "smoky beast" that definitely ruffles some feathers but delivers on its promise of uniqueness. Returning to the Bluegrass State, the hosts sample the inaugural release from Jackson Purchase Distillery: the Full Proof. Produced in Hickman, Kentucky, by Master Distiller Craig Beam and Assistant Master Distiller Terry Ballard, this 4-year-old bourbon (roughly 117.8 proof) punches above its age class. It offers a definitive, classic bourbon profile with notes of buttery caramel, brown sugar, and a viscous, oily mouthfeel that Jim calls the "Wikipedia picture of bourbon." Finally, they explore the New Riff High Note Confluence Project Volume 1, a 100% Wheat Whiskey. This 6-year-old expression uses a complex mash bill of Red Turkey Wheat and various malted wheats. At cask strength, it surprises the table with a dark, complex profile featuring notes of cotton candy, mint tea, medicinal cherry, and a "Good & Plenty" black licorice finish that showcases the depth of heirloom grains. The episode wraps up with a "Winner Winner Chicken Dinner" segment where Jim and Todd attempt to rank these four very different whiskeys. Will they lock stock on their favorites, or will the polarizing pours divide the room? Tune in to find out and get ready for the 2025 Whiskey of the Year show coming next week! Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39568715

475. The Wrath of Todd: Tasting the Harden's Creek Trio 12/24/2025

475. The Wrath of Todd: Tasting the Harden's Creek Trio Jim and Todd return to the Bourbon Road bar for a sequel to their recent Jim Beam tasting, dubbing this episode "The Wrath of Todd" With the holiday season in full swing, the hosts settle in for a sample show dedicated to exploring the impact of warehouse location—or "terroir"—on whiskey. While there are no live guests in the studio, the episode features a special drop-in from friend of the show Drew Hannush (host of Whiskey Lore), who shares details about his massive new travel guide, Experiencing American Whiskey, a resource covering over 1,000 distilleries across the United States. The main event focuses on the Harden’s Creek Kentucky Series, a trio of limited-edition Kentucky Straight Bourbon Whiskeys from the James B. Beam Distilling Co. This unique experiment showcases three liquids that share the same mash bill, were distilled at the same time, aged for the same 11 years, and bottled at the same 110 proof. The only variable? The specific warehouse where they matured. The flight begins with The Mushroom, aged in Warehouse R. Known for being a single-story rackhouse with no windows, this "dungeon-like" environment sits close to the ground, creating a cool, consistent temperature. Jim and Todd find this expression earthy and savory, picking up notes of black pepper, mixed nuts, and a distinct lack of sweetness compared to typical Beam profiles. It offers a fascinating, funky character that lives up to its name. Next, they travel to Warehouse W for The Beaver. Situated near a creek in a low-lying, humid area, this warehouse allows for more interaction between the wood and the whiskey. The hosts immediately notice a brighter profile, detecting notes of green apple, cinnamon, and a rich "caramel apple" sweetness that coats the palate. It presents a classic, comforting bourbon profile with a surprising amount of fruitiness. Finally, they ascend to the top of Warehouse G for The Owl. This towering nine-story rickhouse exposes the barrels to significant temperature fluctuations and airflow. The result is the darkest pour of the three, delivering deep, intense flavors. Todd identifies this as his "jam," praising its rich notes of black cherry, deep oak, and wood spice that venture into "Booker's territory." It’s a bold, heavy hitter that stands in stark contrast to the lighter, earthier expressions. Throughout the episode, Jim and Todd debate the nuances of each pour, marveling at how identical distillates can diverge so wildly based solely on where they sit. They wrap up the show with a difficult "Winner Winner Chicken Dinner" ranking, trying to decide which warehouse reigned supreme. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39525110

474. Grain-to-Glass in North Carolina: Southern Distilling's Story 12/17/2025

474. Grain-to-Glass in North Carolina: Southern Distilling's Story Jim and Todd welcome Pete Barger, co-founder of Southern Distilling Company, to the show for a deep dive into the history and revival of Statesville, North Carolina—once known as the "Liquor Capital of the World". As one of the nation's largest privately owned distilleries, Southern Distilling balances a massive contract distilling operation with their own award-winning Southern Star brand, all while championing a "grain-to-glass" philosophy that supports over 5,000 acres of local farmland. The tasting kicks off with the Southern Star Bottled-in-Bond Straight Rye Whiskey. Crafted with a unique mash bill featuring 51% Abruzzi rye, this expression leans floral and approachable rather than aggressively spicy, offering notes of buttery rye muffin, honeyed tea, and a touch of ginger. Next, the group samples the limited-edition Southern Star Bourbon Finished in Honey Barrels. Sourced from a single barrel exchange with a local apiary, this cask-strength bourbon delivers a rich, creamy profile packed with butterscotch and toasted Werther's Original notes, balancing the natural sweetness of wildflower honey with bold bourbon character. Finally, Pete showcases their innovation with the Southern Star American Single Malt. Unlike many pot-still single malts, this 114.8-proof expression is produced on a continuous column still, resulting in a distinctively American profile bursting with "fruit cup" flavors—greenish banana, juicy fruit, and poached pear—layered over a robust grain-forward base. Throughout the episode, Pete shares fascinating insights into the "science and geometry" of their palletized warehousing, the advantages of continuous distillation for malt, and the distillery's commitment to reviving heritage grains like Abruzzi rye. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39446050

473. Revenge of the Maltmigos 12/10/2025

473. Revenge of the Maltmigos The "Maltmigos" ride again! Jim and Todd welcome back recurring guests and fellow whiskey lovers, Amsey and Rob, for a long-awaited reunion show. Dubbed "The Revenge of the Maltmigos," this episode strays from the bourbon path to explore a diverse lineup of Irish whiskeys and Scotch whiskies, including a rare and experimental rye from a legendary Islay distillery. The tasting begins with a duo from Two Stacks Irish Whiskey. First up is The First Cut Complex Blend, a unique combination of grain, pot still, and malt whiskeys aged in virgin oak, ex-bourbon, and Oloroso sherry casks. At 86 proof, it surprises the group with a nose that Amsey likens to "freshly opened motor oil" (in a good way) alongside notes of peach, honey, and hay. Next, they sample the Two Stacks Double Barrel Single Grain, a 94% corn and 6% malted barley blend aged in ex-bourbon and finished in Oloroso sherry casks. This 92-proof pour delivers a richer, darker profile with notes of coffee, cold brew, and a savory "fudgy" finish that impresses the table. Moving to Scotland, the group travels to Campbeltown with the Glen Scotia 15-Year-Old. Matured in first-fill bourbon barrels, this 92-proof single malt brings the funk with a nose described as "rubber baby buggy bumpers," iodine, and band-aids—classic Campbeltown markers that evolve into notes of apricot, sea spray, and a buttery texture on the palate. Next is a trip to the Highlands with the Loch Lomond 18-Year-Old. Aged in three types of American oak, this expression offers a "bready" and "crusty" profile with hints of blackberry, peach, and a "whisper of smoke" akin to sweet barbecue or a Dutch oven cobbler cooked over an oak fire. The final pour is a true curiosity: Bruichladdich "The Laddie" Rye. This experimental 7-year-old release from Islay is made with 55% rye and 45% malted barley. Bottled at 100 proof, it defies expectations with a nose of "corn pops" cereal and a palate that balances the spicy kick of rye with the creamy texture of a pot still whiskey. The hosts debate whether it leans more toward a Kentucky rye or something entirely new, picking up notes of clove, leather, and honey. The episode wraps up with the "Winner Winner Chicken Dinner" segment, where the four "Migos" struggle to rank such a varied lineup. Opinions are split, with the Glen Scotia and the Bruichladdich Rye battling for the top spot, proving that there’s plenty of room for debate when good friends and great whiskey come together. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39348980

472. Beam Me Up, Toddy: A Trek Through Jim Beam’s 2025 Rarities 12/03/2025

472. Beam Me Up, Toddy: A Trek Through Jim Beam’s 2025 Rarities "Beam me up, Toddy!" Jim and Todd embark on a voyage to the final frontier of flavor with an epic tasting of four highly anticipated limited releases from the James B. Beam Distilling Co. In a show packed with Star Trek puns and serious spirits, the hosts explore how Eighth Generation Master Distiller Freddie Noe is pushing the boundaries of the family legacy. The mission begins with Little Book Chapter 9: "None For Granted." This 2025 release is a complex blend of five unique whiskeys, including 11-year-old bourbon, 8-year-old rye, and two distinct 7-year-old bourbons. Clocking in at 121.8 proof, it surprises the hosts with notes of crisp green apple, peanut shells, and a "Payday bar" sweetness that Todd can't get enough of. Next, they reach into the "Sample Safe" for Little Book The Infinite: Edition 2. This multi-generational blend combines 22-year-old bourbon distilled by Booker Noe, 10-year-old from Fred Noe, and 7-year-old from Freddie Noe, along with a portion of the inaugural Edition 1. At 120.8 proof, it delivers a "master class" in balance, offering a creamy mouthfeel laden with vanilla icing, floral notes, and a depth that represents the "whole flavor wheel" in a glass. The journey takes a sharp turn with Booker's The Reserves 2025, a bold 123.3 proof bourbon finished for 11 weeks in ex-El Tesoro Tequila barrels. This unique experiment—a first for Beam—presents a polarizing dry, earthy profile with notes of citrus and savory herbs that the hosts agree would pair perfectly with a sweet-tipped cigar or even a "Bourbon-Rita". Finally, they tackle the oldest expression ever released by the distillery: the Knob Creek 21 Year Old. Bottled at 100 proof, this ultra-aged bourbon defies expectations by avoiding the bitter "oak bomb" trap of previous 15-year releases. Instead, it offers a velvety palate rich with dark cherry, high-cacao chocolate, and a distinct toasted coconut note that leaves the hosts in awe. The episode concludes with a difficult "Winner Winner Chicken Dinner" ranking where two bottles battle for the top spot, followed by a daring "suicide mix" of all four expressions. Plus, stick around for some Thanksgiving talk as Todd shares his plans for a spatchcocked, smoked turkey. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39246730

471. The Sample Safe: Unlocking Lost Lantern's Fall 2025 Collection 11/26/2025

471. The Sample Safe: Unlocking Lost Lantern's Fall 2025 Collection Jim and Todd return to the "Corner Rick House" for a massive tasting session, cracking open the "Sample Safe" to explore Lost Lantern’s Fall 2025 Collection. Dubbed "The Scotch Lovers' Collection," this ambitious release focuses entirely on American Single Malt, showcasing the incredible diversity and maturity of the category across seven distinct expressions. From the maritime influence of Nantucket to the high-altitude mountains of Idaho, the hosts take a deep dive into unique mashbills, historic re-releases, and heavy-hitting barrel proofs. The journey begins with two blends: the American Vatted Malt Reissue, a fifth-anniversary tribute to Lost Lantern's debut whiskey featuring six pioneer distilleries, and the American Vatted Malt Remix, a robust evolution blending malts from 11 distilleries across eight states. Next, they head to the Sawtooth Mountains for the Warfield American Single Malt, a single cask release that stuns the hosts with its creamy lemon square profile despite a staggering 135.4 proof. The tour continues to the East Coast with a trio of releases from Nantucket’s Triple Eight Distillery. The hosts sample the Triple Eight 10-Year-Old Single Malt, noting its savory "salt-water taffy" and orchard fruit notes, followed by the oldest whiskey in the collection, the Triple Eight 11-Year-Old Sauternes Cask Finish, which brings rich, funky notes of "1790s cavalry tack shop" and honey-roasted almonds. Rounding out the trio is the Triple Eight Peated Single Malt, offering savory campfire smoke and blackberry cobbler vibes that Todd compares to a "pseudo-Ardbeg". Finally, they revisit a classic pioneer with the McCarthy’s 10-Year-Old Peated Oregon Single Malt, a milestone release delivering intense medicinal peat and iodine notes reminiscent of Islay scotch. In a challenging "Winner Winner Chicken Dinner" segment, Jim and Todd attempt to rank these seven unique whiskeys, culminating in a "suicide mix" of the final four pours that surprisingly works. Tune in to hear which single malt reigned supreme in this coast-to-coast showdown. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39175625

470. Jim Returns for a Winner Winner Chicken Dinner 11/19/2025

470. Jim Returns for a Winner Winner Chicken Dinner Jim Shannon is back in the saddle at the Corner Rick House! After a week of travel, he rejoins Todd Ritter to recap Todd’s recent solo history lesson and, more importantly, to dive into a "Winner Winner Chicken Dinner" review show featuring four distinct and intriguing whiskeys. From new brands with legendary backing to rare single-barrel finds, the hosts put their palates to the test in a battle for the top spot. The tasting begins with Burnt Tavern Bourbon, a 7-year-old Kentucky Straight Bourbon with a backstory of resilience. Developed with the help of master distiller Chip Tate, this double-barreled expression surprises the hosts with its "whisper of smoke," evoking notes of smoky cherries flambé, caramel, and leather. It’s a bold start that sets a high bar for complexity. Next, they explore Whiskey JYPSI Legacy Batch 003: "The Declaration." Co-founded by Eric Church, this ambitious blend pays homage to America’s 250th anniversary with a unique mashup of spirits: a 60% Indiana rye finished in apple brandy barrels from George Washington’s Mount Vernon, a 30% ancient 20-25-year-old Canadian corn whiskey, and a 10% American single malt. At 115 proof, it delivers a "Mexican chocolate" profile with rich cacao, cayenne spice, and a depth that commands attention. The third pour takes them to the forest with Pursuit United Kodama Mizunara. This limited edition from Kenny Coleman and Ryan Cecil blends their signature bourbon with a finish in rare Japanese Mizunara oak (80%) and infrared toasted American oak (20%). Aptly named "Spirit of the Trees," it offers a fresh, aromatic nose of sandalwood and cherry blossom, followed by a savory, creamy palate of churro and cinnamon that drinks dangerously below its 117 proof. Finally, they crack open a pint of Pursuit Spirits Old Anvil, an 11-year-old, 119-proof Kentucky Straight Bourbon sourced from Heaven Hill. Known for a "sucked then became magical" aging story, this one-off release delivers a syrupy, viscous mouthfeel laden with vanilla cream, crème brûlée, and a distinct "mineral sting" characteristic of dusty, vintage funky bourbon. The episode wraps up with a difficult ranking of these four heavy hitters and a daring "cuvée" experiment where Todd mixes them all together for one final sip. Tune in to see which bottle takes home the "Winner Winner Chicken Dinner" title! Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39101850

469. Bourbon on the Banks 2025: The Official Wrap-Up 11/12/2025

469. Bourbon on the Banks 2025: The Official Wrap-Up Jim and Todd sit down for their annual "Bourbon on the Banks" wrap-up show, joined by two key figures behind the successful event, Diane Strong and Renee True. As longtime listeners and friends of the show, Diane and Renee dive deep into a "postmortem" of the 2025 festival, discussing its record-breaking successes, logistical challenges, and plans for the future, all while tasting a couple of the event's exclusive barrel picks. The tasting kicks off with the Pursuit United Bourbon on the Banks Pick, a 108-proof bourbon finished with a unique tobacco stave. Todd, Diane, and Renee, who were all part of the large selection team, reflect on their choice, noting that the crowd-pleasing "sweet" and "smooth" profile made it a winner. The pour is rich with notes of sweet pipe tobacco, caramel, and a distinct chocolaty, candy-like quality. The group discusses the massive success of the festival's single-barrel pick program, which featured 11 or 12 different selections this year. Many, like the Bluegrass and Chicken Cock picks, sold out quickly. They also highlight the "rock star" quality of the picking teams, which often included a mix of industry professionals and highly knowledgeable consumers, ensuring a high standard across the board. Diane and Renee share insights into the festival's record-breaking year. The Friday night VIP event, which celebrated "Women in Bourbon," was a huge success. The event's auction was a standout, raising over $22,000 for local charities. Attendance for the main festival hit a new high, selling out a full month in advance and welcoming over 300 more attendees than the previous year. The tiered ticket structure (Special Access, Early Access, General Admission, and Twilight) was successful, and due to positive feedback, the event may be extended by an hour in 2026. The second pour comes with a fantastic backstory: the Dark Arts Bourbon on the Banks 2024 Pick. Due to a distributor mix-up, this 7.5-year-old bourbon, finished in Tokai wine casks, was mistakenly absent from the 2024 festival. The bottles were held in a warehouse for a year and finally made their debut at the 2025 event. Jim, Todd, and Renee—who also selected this barrel—revisit their 113.24-proof pick, praising it as "dessert in a glass" with decadent notes of fig, sweet caramel, and deep, rich oak. The conversation covers the entire weekend, from the positive feedback on the Thursday night "Whiskey Thieves Kickoff" and "Bourbon Street on Broadway" to the packed after-party. A major logistical victory for 2025 was the permanent relocation of the local farmer's market, which previously conflicted with setup. This new freedom will allow the festival to start earlier next year. They also discuss attendee feedback, such as requests for lanyards and a mobile app, and the great community response to inviting more social media influencers and YouTubers to cover the event, which Diane notes helps shine a light on the smaller, craft distilleries that make the festival unique. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/39003065

468. E.H. Taylor's Rule of the Regions 11/05/2025

468. E.H. Taylor's Rule of the Regions Host Todd Ritter flies solo in this special episode, taking listeners on a journey through the latest bourbon news and a deep dive into whiskey history. With Jim out of town, Todd kicks off the first half by tackling a massive slate of industry updates before sampling a unique experimental whiskey. He covers the Lost Lantern "Scotch Lover's" Fall 2025 collection, the nationwide expansion of Wyoming Whiskey's "Buffalo Bill Cody," Jim Beam's new Harden's Creek trio (Mushroom, Beaver, and Owl), and Jack Daniel's Distillery Series #15, a "Sweet Mash" Tennessee Whiskey. Todd also details new releases from Chicken Cock and Town Branch, Buffalo Trace's 9 millionth barrel milestone, and the bombshell news that Kirin is exploring the sale of the Four Roses distillery. The segment features a deep dive into the 2025 Buffalo Trace Antique Collection (BTAC), highlighting the new 15-year-old Colonel E.H. Taylor Bottled in Bond and a formidable 142.8-proof George T. Stagg. The first tasting of the day is the Remus Master Distiller Experimental Series Number One from MGP. This 9-year-old, 107-proof bourbon was aged in lightly charred and heavily toasted Seguin Moreau barrels made from staves seasoned outdoors for 24 months. Todd finds a big vanilla nose with a "wine funkiness," fig, and dark baking spices. The palate proves "soft and velvety" with notes of toasted marshmallow, chocolate, a hint of red wine, and a sweet, spicy finish of candied pecan and allspice. For the second half, Todd unearths a true gem for history nerds: a complete reading of a 1909 essay by none other than Colonel E.H. Taylor Jr., titled "The Rule of the Regions." Discovered in the University of Kentucky archives, the essay provides a fascinating look into the mind of the bourbon pioneer. Taylor boldly declares Kentucky bourbon superior to Scotch and Irish whiskeys, attributing this to the "Rule of the Regions"—specifically, the paramount importance of Kentucky's unique limestone water. He discusses the industry's massive (for 1909) $180 million value, the evolution from primitive wooden stills to scientific copper distillation, and the superiority of Kentucky's dry, ascending-proof aging methods. Most notably, he champions the Bottled-in-Bond Act as the ultimate guarantee of quality and authenticity, a protection he notes that Scotland and Ireland unfortunately lack. To accompany this historic reading, Todd tastes the Oaklore Story Series Number 2, an Oloroso Sherry Cask Finish 4 Grain Bourbon. Hailing from Matthews, North Carolina, this 95-proof blend of 5-to-6-year-old bourbons (70% corn, 10% rye, 10% wheat, 10% malted barley) is finished for 12-18 months in sherry casks. The whiskey shows a ruby tinge and offers a nose of raisin, wine, caramel, and vanilla. The soft palate features notes of black cherry, cocoa, sherry-driven nuttiness, and sweet dark fruits. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38927135

467. Tricks, Treats & Whiskey Neat: A Bourbon Road Halloween 10/29/2025

467. Tricks, Treats & Whiskey Neat: A Bourbon Road Halloween Join Jim and Todd in the "ghastly" Bourbon Road bar for a special Halloween episode filled with tricks, treats, and plenty of spirits! Instead of candy, their trick-or-treat bag is filled with five unique whiskey expressions shared by friends and sourced from local stops. It's a spooky season showdown as they taste through a diverse and high-proof lineup. First, they unlock Widow Jane The Vaults 2025. This year's release is dubbed "mythological," featuring bourbon aged a minimum of 15 years and finished in unique oak casks crafted from trees harvested near Amphilochia, Greece – a region known for lightning strikes. Bottled at 99 proof, the hosts find notes of grape, salted caramel, toffee, and a unique salinity on the nose, while the palate delivers complexity that drinks its age and punches above its proof. Next, they revisit Barrel Craft Spirits with their 12-Year French Oak Finish. A blend sourced from Kentucky, Indiana, Tennessee, and Wyoming, and bottled at 108.5 proof, this whiskey presents a bit of a "Jekyll and Hyde." The nose offers burnt caramel, nutty, and woody notes, while the palate surprises with creamy French vanilla sweetness and just a hint of tannin from the oak. The third pour is the Bardstown Bourbon Company Maison Ferrand Finish #2. This complex blend features Kentucky bourbons aged 9, 11, and 12 years, plus a 6-year Bardstown rye whiskey, all finished for 15 months in French oak cognac casks. At 111.8 proof, it delivers an intensely decadent, desserty palate rich with black cherry, vanilla, and dark fruit syrup notes like currant or raisin, contrasting slightly with its dusty oak and grape nose. Pour number four brings gasps of excitement: the Wild Turkey Master's Keep "Beacon". Rumored to be the final release in the venerated Master's Keep series, this 118-proof bourbon immediately impresses the hosts. They find the quintessential "Turkey funk" alongside deep notes of toffee, burnt orange citrus, cherry, molasses, clove, tobacco, and perfectly integrated oak. It's described as viscous, complex, and potentially the "perfect Turkey," taking their breath away. Finally, they tackle the first-ever Woodford Reserve Barrel Proof Rye. This barely-legal rye (53% rye) comes in at a hefty 125.1 proof. The nose reminds them of Corn Pops cereal with hints of rye spice, pepper, and mint. The palate delivers on the grain-forward notes, showcasing the rye character with cereal, clove, and a touch of leather, defining itself as a solid Kentucky-style rye. Jim and Todd wrap up the episode by comparing the five "treats" and selecting their top three favorites in their "winner winner chicken dinner" segment, capping off a hauntingly good tasting session. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38818500

466. Blending Masters: Inside Barrel Craft Spirits with Joe and Tripp 10/22/2025

466. Blending Masters: Inside Barrel Craft Spirits with Joe and Tripp Jim and Todd welcome Joe Beatrice, Founder, and Tripp Stimson, Chief Whiskey Scientist, from the highly acclaimed Barrel Craft Spirits to the studio. While their award-winning whiskeys have graced the show before, this episode offers listeners a chance to hear directly from the minds behind the brand. Joe and Tripp share the origin story of Barrel Craft Spirits, their unique philosophy as non-distilling producers (NDPs), and their intricate approach to sourcing, blending, and finishing exceptional spirits. The tasting kicks off with a Barrel Foundation Single Barrel release, clocking in at 105.8 proof. Tripp explains this expression builds upon their original Foundation bourbon (their first product bottled below cask strength at 100 proof). It involves selecting unique barrels, creating a micro-blend just above proofing strength, re-barreling that blend into a single cask, and allowing it further maturation in a specific rickhouse location before final bottling. This particular barrel, sourced from Indiana, offers delightful notes of stone fruit like peach and apricot. Next up is the Barrel Foundation Double Barrel. This takes select whiskeys used in the original Foundation blend (aged 5-9 years) and finishes them in new, heavily toasted American oak barrels. The result is a darker, richer expression compared to the single barrel, showcasing notes of milk chocolate, apple, and nuanced pepper, demonstrating the transformative power of a secondary maturation in toasted oak. Joe Beatrice then takes listeners back nearly 14 years to the brand's inception. He recounts a random distillery visit sparking the idea, quickly realizing he wanted to build a brand, not necessarily a distillery, focusing intensely on sourcing and blending the best possible liquid. He discusses the early days, embracing cask strength when few others did, championing transparency as an NDP during a time of consumer skepticism, and gambling on the idea that drinkers would crave variety and new experiences over consistency – a gamble that clearly paid off. Tripp Stimson shares his extensive background in biochemistry and spirits R&D, explaining how his path converged with Joe's. They bonded over a shared philosophy, recognizing the immense challenge and capital required to build a distillery versus the creative freedom and market potential of focusing on sourcing and blending expertise, drawing parallels to the esteemed merchant bottler tradition in Scotland. The conversation delves deep into the art and science of their blending process. The core team, consisting of Joe, Tripp, and Nick Christensen, starts with whiteboard concepts and intent but allows the whiskeys themselves to guide the final creation. They meticulously sample and catalog thousands of barrels, developing a unique shorthand to understand the characteristics imparted by different distilleries, mash bills, ages, yeast strains, distillation styles, cooperage, and even micro-climates from various maturation locations across the country. They speak of layering flavors like building a symphony, using different barrels (young and old) to "fill the gaps" across the palate – from the initial taste to the mid-palate complexity and the lingering finish – iterating until the blend reaches its optimal saturation point of complexity without any single component overpowering the others. They also explain their "derived mash bill" calculation, providing consumers with valuable data points even for complex blends. The third tasting features Barrel Bourbon Batch 37, a blend of 8-to-15-year-old bourbons from Kentucky, Indiana, and Tennessee, bottled at 111.38 proof. Joe describes these numbered batches as their flagship line, representing a high bar for their blending prowess. Tripp elaborates on the value of incorporating significantly aged whiskeys (like 15-year-old) not necessarily for the age statement itself, but for the specific, nuanced qualities they bring, balancing them with younger components to achieve a complete, well-rounded, and complex flavor profile that avoids being overly oaked. Finally, they pour the Barrel Cask Finish Series: Armagnac Finish. This series highlights the interaction between their whiskey blends and specific cask types. This expression uses bourbons aged 7-to-15 years, finished in Armagnac casks for up to two years. Tripp emphasizes their patient approach to finishing, sometimes waiting years for the whiskey and cask to fully integrate and reach their peak potential, rather than adhering to rigid timelines. The result is a rich, complex whiskey redolent with dark fruit notes like fig and raisin, perfect for contemplative sipping. Throughout the episode, Joe and Tripp offer fascinating insights into the evolution of the whiskey market, the rise of the educated consumer, navigating market fluctuations, and Barrel Craft Spirits' strategy of continuous innovation and quality across various price points. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38747875

465. Rocking with Bluegrass Distillers in Midway 10/15/2025

465. Rocking with Bluegrass Distillers in Midway Jim and Todd take the show on the road to the beautiful Elkwood Farm in Midway, Kentucky, home of Bluegrass Distillers. They sit down with friend of the show Sam Rock for his third appearance to discuss the distillery's incredible evolution and taste through a stellar lineup of their unique whiskeys. Sam shares the story of their new home, a historic farm they purchased in 2020 and transformed into a premier grain-to-glass distillery, complete with a stunning, speakeasy-style tasting room. The tasting journey begins with Bluegrass Distillers' signature 7-Year-Old Blue Corn Bourbon. Sam delves into the agricultural challenges and rewards of growing their own non-GMO blue corn, which imparts a distinctively nutty and balanced flavor compared to traditional yellow corn. This Bottled-in-Bond expression, made on their original pot still, offers a fantastic mouthfeel and a profile driven by the primary grain, a testament to the influence of unique corn varietals. Next, they sample the Midway 'Lee's Branch' Rye, a 7-year-old rye finished in toasted French oak barrels. This expression is part of the 'Midway' brand, a line of finished ryes that pays homage to the history of their new hometown. The hosts explore its complex notes of minty spice, toasty marshmallow, and a hint of Christmas spice, making for a perfect sipping rye. The third pour is a special single-barrel selection of their Toasted Oak Bourbon, bottled for the Bourbon Burn bike ride. Sam explains their double-barreling process, which involves reconditioning and toasting their own used barrels to bring sugars to the surface, creating a consistently sweet and balanced profile with notes of s'mores, toasted marshmallow, and rich chocolate. The lineup continues with a spectacular Spanish Oak Finished Bourbon. Sam recounts his journey to Spain during the pandemic-era barrel shortage, where he discovered a family-run cooperage that handcrafts barrels from aged staves. This 11-year-old sourced bourbon is finished in these unique Spanish Oak barrels, resulting in a deep mahogany color and a rich, savory flavor profile with a spicy, drying finish that captivates the hosts. To top off an incredible tasting, Sam brings out a bonus pour: a phenomenal 18-Year-Old Bourbon. This well-aged whiskey defies expectations, presenting not just oak and leather but a surprising and delightful burst of fruit, including notes of burnt cherry, sweet cream, and holiday fruitcake. The episode is a deep dive into what makes a modern distillery thrive, touching on the evolution of the bourbon consumer, the importance of authenticity, and the exciting future for Bluegrass Distillers, including plans for a restaurant, a bourbon club, and community events at their beautiful Midway location. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38587710

464. An Evening with a Ghost: The E.H. Taylor, Jr. Story 10/08/2025

464. An Evening with a Ghost: The E.H. Taylor, Jr. Story In a very special episode, host Todd Ritter travels back in time to sit down with a true titan of the bourbon industry: the ghost of Colonel E.H. Taylor, Jr. himself. Taking a brief leave from his permanent residence in the Frankfort Cemetery, the Colonel joins the show to tell his incredible life story in his own words. He recounts his early life, from being orphaned as a child and sent to live with a prominent guardian in New Orleans to being adopted by his uncle—the original Edmund Haynes Taylor—in Frankfort. Colonel Taylor explains how he learned the banking business first, giving him a unique financial insight into the successes and failures of Kentucky's early distillers. This business acumen, combined with access to the meticulous distilling notes of the legendary Dr. James C. Crow, set him on a path to revolutionize the industry. He details his trip to Europe to study Old World techniques, bringing back innovations like climate-controlled rickhouses and copper distilling equipment. He walks listeners through the founding of his iconic distilleries, from the O.F.C. and Hermitage to his ultimate masterpiece, the Old Taylor Distillery (now Castle & Key), a stunning "showcase" designed to be the birthplace of bourbon tourism. Along the way, he shares tales of his famous falling out with his one-time business partner, George T. Stagg. In the second half, the man behind the portrayal, Frankfort historian Russ Kennedy, steps out of character to join the show. Russ shares his own fascinating journey from being the "world's worst history student" to becoming one of Frankfort's most passionate historical storytellers. After a career with the Kentucky Department of Fish and Wildlife, a post-retirement gig as a tour guide at the State Capitol ignited a love for local history. He discusses how he developed his craft, first portraying Frankfort's founder, Stephen Frank, before taking on the iconic role of Colonel Taylor. Russ talks about his work today, leading historical walking tours by appointment, making special appearances as the Colonel at distilleries and events, and his involvement in projects like the Frankfort bourbon history documentary. This unique episode is a departure from the usual tasting format, offering a rich, story-driven deep dive into the life and legacy of one of bourbon's most influential figures. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38509605

463. Sweet Rye, Cigar Blends, and Industry Buzz 10/01/2025

463. Sweet Rye, Cigar Blends, and Industry Buzz Jim and Todd are back together in the Bourbon Road bar for a tasting flight of five unique whiskeys, along with a roundup of the latest bourbon industry news. They kick off the night with the Brothers Bond Regenerative Grain Bourbon. This 92-proof, four-year-old expression is a four-grain blend of wheated and high-rye bourbons from 70 barrels hand-selected by founders Ian Somerhalder and Paul Wesley. The hosts find a pleasant nose of sweet cornbread that opens up on the palate to honey-glazed fruits like peach and pear with a nice oaky spice on the finish. Next up is the first-ever Cigar Blend Bourbon from Buzzard's Roost. The hosts discuss what defines a "cigar blend"—typically a rich, complex, and intense whiskey that can stand up to a cigar. This 105-proof, double-oaked expression delivers, with an intriguing nose of new leather and cinnamon toast. The palate reveals notes of toasted marshmallow, a wisp of smoke, sarsaparilla, and even black licorice, making for a whiskey with a broad spectrum of flavors perfect for pairing. The third pour is the highly anticipated Bardstown Discovery Series #13. This complex, 110.8-proof release is Bardstown's first double-barreled expression—a blend of four Kentucky bourbons aged 8 to 15 years, which was then split and finished for four months in both new American white oak and Hungarian oak before being married back together. The result is a masterfully balanced whiskey with a nose of toasty vanilla and crème brûlée that leads to a palate of honeycomb cereal, cherry, and an extra-long, slightly drying finish. For the fourth glass, they travel to Iowa for the Cedar Ridge Barrel Proof Bourbon. At 116 proof and an approachable price, this bourbon is crafted from a unique mash bill that includes 14% malted rye. This special grain shines through, softening the spirit and creating a surprisingly sweet profile with prominent notes of peaches and sweet tea. The tasting concludes with a "dark horse": Silver Spring Sweet Rye from J.W. Kelly in Tennessee. This single-barrel, 122-proof Kentucky rye drinks nothing like a typical rye. The hosts are amazed by its unique profile, which starts with a nose of fig and an effervescent lemon-lime quality. The palate is a delightful surprise, full of fruity notes like cherry and strawberry, along with cotton candy, cacao, and a hint of white pepper on the finish. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38434330

462. Smoked Bourbon, White Wine Rye, and a Trip Abroad 09/24/2025

462. Smoked Bourbon, White Wine Rye, and a Trip Abroad Jim is back from his worldly travels, and he’s not just returning to work—he’s returning to bourbon after a two-week hiatus filled with Belgian beers and French wine. He recounts his trip through Amsterdam, Brussels, Germany, and Paris with original Bourbon Road co-host Randy, from backpacking and train travel to attending the World Belgian Beer Festival. He’s joined by Todd and longtime friend of the show, Amsey Winning, for a full-fledged tasting. The main event features a lineup from Oaklore Distilling Company, a North Carolina-based producer founded by two neighbors, Matt Simpkins and Tom Bogan. In a twist, the distillery was scheduled to join the show but had to cancel at the last minute, leaving the guys to explore their whiskey on their own. They start with Oaklore’s flagship 4-Grain Bourbon, a 92-proof blend of 4-to-6-year-old North Carolina and Kentucky whiskeys, noting its fresh, light nose with sweet cream, oak, and light spice cake. Next, they try the North Carolina Straight Rye, a 6+ year-old, 92-proof grain-to-glass expression. It proves to be a complex “chameleon,” evolving in the glass with unique notes of blackberry jam, black tea, and a surprising roasted coffee or dark chocolate finish. The trio from Oaklore is rounded out with a Port Cask Finish Rye, aged for several years before a lengthy 12-to-18-month finish. It presents a fruit-forward profile with a nose of berry pie and a palate reminiscent of grape skins and tawny port. In the second half, the tasting gets experimental with two unique distillery exclusives. First up is a Sagamore Spirit Rye finished for an incredible four years in Albarino white wine casks from Maryland’s Boordy Vineyard. The 103-proof whiskey delivers a stunningly floral and perfumey nose, leading to a complex palate that had the hosts pausing to contemplate. Tasting notes of wildflower honey, vanilla, lavender, and a savory rye spice made this a truly standout pour. To finish the night, they sample a special release from Ben Holladay’s Ancient Cave Collection: a 7-year, 100-proof bourbon finished in hickory-smoked American oak barrels. Rather than being overwhelmingly smoky, the whiskey offers a delicate, integrated smoke with notes of smoked apple butter and apple cobbler cooked over an open fire. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38334440

461. Hunting for Laughs with the Bourbon Hunters 09/17/2025

461. Hunting for Laughs with the Bourbon Hunters This week, host Todd Ritter flies solo while Jim Shannon is on vacation in Europe. He's joined by special guests Dude Pool and JD Fritches, two of the hosts from the popular Bourbon Hunters podcast. The guys kick things off by tasting their very first legacy distillery barrel pick as a podcast, a fantastic Old Forester 100-proof single barrel selected from Warehouse I, floor two. The second pour of the episode is a special single barrel from Pursuit Spirits, a pick that was originally made by bourbon personality Fred Minnick before he had to return the barrel. The Bourbon Hunters crew cheekily named the bottle "Minnick's Muffins" in his honor and share the story of how they were able to acquire the unique barrel, which features a creme brulee stave. Dude and JD share their personal "aha" moments that got them hooked on America's native spirit. Dude's journey began after a six-year hiatus from alcohol for health reasons; a friend introduced him to bourbon mixed with ginger ale, which helped him start recognizing the nuanced flavors he’d missed when taking whiskey as a shooter. He eventually evolved to drinking it neat to relax and reflect at the end of the day. JD’s passion for collecting was ignited during the COVID-19 pandemic when his boss introduced him to the world of allocated bottles. He recalls overpaying for his first bottles of Eagle Rare and Angel's Envy at Justin's House of Bourbon but found his true love for the hobby in the camaraderie of sharing pours with fellow enthusiasts. Dude shares how The Bourbon Road podcast's easy-going style inspired him to start his own show. He jumped in headfirst, bought the gear, and recorded the first three episodes on the road with co-host Tyler during their inaugural trip to the Bourbon Trail. They quickly found that listeners gravitated toward their off-topic conversations about football, movies, and their personal lives just as much as the bourbon talk. They describe their show as an "entertainment podcast while drinking bourbon," offering a different, more personal angle than a traditional review show. The crew has since grown to a "rotating crew" of four hosts—Dude, JD, Tyler, and Brett Brian—with frequent guest appearances from Jason Calori. Having just released their 350th episode, the hosts discuss how they balance the podcast with family and busy schedules. Dude treats their weekly recording session as a priority—a dedicated time to slow down and hang out with his friends. For JD, an "extreme extrovert" and a transplant to the area, the podcast has been a way to find his community and build some of his closest friendships. They share that their favorite episodes are often the ones where the whole crew gets together, the wheels come off, and the laughter is non-stop, or when a member tells an unforgettable personal story, like the time a co-host's "Code Brown" incident at a pool led to a barrel pick being named after it. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38247130

460. Ranking the Titans: Old Forester Birthday vs. Bardstown Hokkaido 09/03/2025

460. Ranking the Titans: Old Forester Birthday vs. Bardstown Hokkaido Join hosts Jim Shannon and Todd Ritter at the Corner Rick House for a powerhouse sample review show on The Bourbon Road. The guys are finally catching up on their sample backlog and are tasting four tremendous, high-profile whiskeys that listeners will not want to miss. From a coveted annual release to a unique cigar blend and a Mizunara-finished masterpiece, this episode is packed with incredible pours and the latest news from around the whiskey world. The tasting kicks off with one of bourbon's ultimate unicorns, the 2025 Old Forester Birthday Bourbon. This year's release is a rare departure, a 12-year-old sweet mash bourbon bottled at a surprisingly low 92 proof. The nose is classic Old Forester, bursting with what the hosts describe as "ooy cherry," walnut, and a distinct 12-year oak presence. On the palate, it's delicious and soft, with the cherry notes shining through alongside a pleasant, sweet cherry bubble gum character. Next up is the innovative Penelope Cigar Sessions. This is a unique American whiskey, a blend of straight bourbon, American single malt, and American light whiskey, crafted to be the perfect companion for a medium-bodied cigar. The nose is a fun contrast, with one host picking up sweet cotton candy and bubble gum from the light whiskey, while the other finds more bready, malty, and stewed fruit notes. The palate is a sweet and complex delight, with flavors of stone fruit, dried peach, chocolate, and a standout note the hosts creatively describe as a "candied peach on a grill." The third pour is a masterclass in blending and finishing: the Bardstown Bourbon Company Hokkaido Mizunara Oak Barrel Finish. This exceptionally complex whiskey features a blend of four different aged whiskeys—including 14, 15, and 18-year-old components from Kentucky and Tennessee—all finished for 28 months in Japanese Mizunara oak barrels. The nose is savory and intriguing, with notes of sassafras spice and the distinct aroma of new leather. The palate is a showstopper, a buttery, savory, and beautifully complex experience with notes of baked pear and Danish butter cookies that leaves the hosts speechless. The final glass holds the new Jefferson's Reserve Cask Strength. This is the brand's first cask strength release that hasn't been aged at sea, an 8-year-old bourbon bottled at a hefty 130 proof. The nose is surprisingly floral, with notes of cherry blossom that are both light and powerful. The palate is intensely sweet and memorable, dominated by bright maraschino cherry and a distinct amaretto-like nuttiness. Throughout the episode, the hosts also discuss the latest whiskey news, including new releases from Woodford Reserve, Blue Run, Jack Daniel's, Pursuit Spirits, and a new distillery café coming to Buffalo Trace. Stick around to the very end to hear Jim and Todd's final ranking and find out which of these incredible bottles was crowned the winner of the day. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/38029425

459. Uncorking the Festival: A Preview of Bourbon on the Banks with Diane Strong 08/27/2025

459. Uncorking the Festival: A Preview of Bourbon on the Banks with Diane Strong Join hosts Jim Shannon and Todd Ritter on another episode of The Bourbon Road podcast, recorded live from the Corner Rick House in Frankfort, Kentucky. They are joined by a special returning guest and friend of the show, Diane Strong, for an exclusive preview of the highly anticipated 2025 Bourbon on the Banks Festival. Diane gives listeners the ultimate insider's guide to the festival, taking place on Saturday, October 4, 2025. She reveals this year's title sponsor is the local and historic Benson Valley Bourbon. Get ready for an unforgettable, free afterparty at the farmers' market, featuring a full bar, food, a cigar lounge, and an incredible musical lineup with local favorites Creek Water opening for headliner Noah Thompson, the 2022 winner of American Idol. Diane also details the full schedule of events leading up to the main festival, including a Thursday mixology class, the kickoff party at Whiskey Thief, the Friday VIP event celebrating Women in Bourbon, and a special bourbon pairing lesson, "The Stave is the Rage," with the world-renowned Peggy Noe Stevens. The highlight of the episode is a special tasting of four of the twelve exclusive single barrel selections that will be available for purchase at the festival. These unique barrels were hand-selected by the Bourbon on the Banks team and will be prominently marked by 7-foot flags at the distilleries' tents. The expressions tasted on the show include: Angel's Envy Port Finish Single Barrel Pick: The tasting kicks off with this crowd-pleasing pour. The hosts discover inviting notes of campfire, overripe berries, and dark vanilla on the nose. The palate is savory and rich, carrying over those ripe berry notes from the fortified wine finish, making it a perfect pairing for a fine cigar. Casey Jones Distillery Single Barrel Rye: This selection comes with a great story—the picking team was tied, so they let the distillery make the final choice on this fantastic rye. It's described as a "bourbon drinker's rye" that surprised the panel during the blind selection. It features a complex nose of tobacco, mint chocolate, and honey, with a palate that delivers notes of candied orange and caramel apple. Bespoken Spirits 12-Year Single Barrel: A truly unique offering, this 12-year-old Barton-sourced bourbon is finished in Riesling wine barrels. It immediately impresses with a rich, aged nose of mature oak and concentrated fruit. The hosts praise it as an "exceptional whiskey," with a massively concentrated flavor profile that makes it a perfect special-occasion nightcap. Short Barrel 8-Year Single Barrel Bourbon: The tasting concludes with this powerhouse, an 8-year-old bourbon distilled at the former OZ Tyler distillery (now Green River) and bottled at a staggering 135.7 proof. Despite the high proof, it offers a beautifully complex palate with notes of milk chocolate, chewy cherry, burnt caramel, nougat, and a hint of sandalwood. Tune in for incredible stories, detailed tasting notes, and your complete guide to one of Kentucky's premier bourbon festivals. For those who want to attend, Diane urges listeners to act fast, as tickets for many events are limited or already sold out. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37972640

458. Back to Lexington: Four Pours at RD1 Distillery 08/20/2025

458. Back to Lexington: Four Pours at RD1 Distillery In this episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter hit the road and set up their mics at the beautiful RD1 Distillery in Lexington, Kentucky. It’s a return visit for RD1—last featured in Episode 340—but this time, things have evolved. The distillery has expanded its footprint, sharpened its brand, and doubled down on innovation in wood finishing. Joining the conversation are Barry Brinegar and Jared Gollihue, two key figures behind RD1’s growth and vision. Barry and Jared walk us through RD1’s roots in Lexington’s rich whiskey history, tracing the lineage back to the original Ashland Distillery of 1865 and William Tarr’s acquisition in 1871. The episode goes deep into what makes RD1 unique—its mission to celebrate Lexington’s place in the bourbon world and its bold exploration of finishing techniques. Jared, RD1’s in-house blending and wood science expert, sheds light on the flavor development process and how the team is crafting expressions that push boundaries while staying grounded in quality Kentucky tradition. Of course, no Bourbon Road episode is complete without tasting—and this one delivers four pours that showcase RD1’s philosophy and style. 🥃 Expressions Tasted on the Show RD1 Sister Cities Limited Release – A Kentucky Straight Whiskey and RD1’s newest limited-time offering. It blends five- and seven-year bourbons with eight-year whiskey, finished with Japanese Mizunara oak and French oak (Friendship barrels). Listeners will hear Jared discuss the layered impact of stone fruit, spice, and even incense-like notes that the Mizunara imparts, creating what he dubs a “Kentucky whisper.” RD1 French Oak Finished Bourbon – This expression returns with depth and elegance. Listeners get insights into how the French oak barrel brings out dark fruit and baking spice, offering a luxurious balance of sweet and tannin. RD1 Amburana Finished Bourbon – With bold spice and unmistakable aroma, this polarizing Brazilian wood is described as a “love-it-or-hate-it” finish. The team explores why Amburana captivates fans of innovative whiskey. RD1 Single Barrel Bourbon – A crowd-pleasing expression known for its warmth and richness. The oak provides structure while the maple adds a dessert-like finish—a cozy dram perfect for fall sipping. The episode also covers RD1’s place on the Kentucky Bourbon Trail, their new visitor experience blending history and hands-on education, and some humorous tales—including a confused visitor looking for “Pickleball Kingdom” in the heart of whiskey country. With a focus on craftsmanship, heritage, and thoughtful experimentation, RD1 is carving out its niche as a creative powerhouse in Kentucky whiskey. This episode offers a front-row seat to that evolution—complete with deep flavor, vibrant storytelling, and a few good laughs along the way. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37899025

457. Beyond the Barrel: Tasting with Delysia Chocolatier 08/13/2025

457. Beyond the Barrel: Tasting with Delysia Chocolatier This week, hosts Jim Shannon and Todd Ritter venture down a sweeter path on The Bourbon Road podcast for a truly decadent and educational experience. They are joined by a very special guest, Nicole Patel, the founder and master chocolatier of the Austin-based Delysia Chocolatier. In a fascinating twist, Nicole reveals that her journey to becoming a chocolatier began after earning a master's degree in engineering. She discusses how her engineering mindset and a challenge to conquer the particular science of chocolate making—from tempering to managing temperature and humidity—led her to create her business. Throughout the episode, Nicole guides Jim and Todd through a blind tasting, pairing a variety of spirits with selections from her "History of Chocolate" tasting set without any advance knowledge of the whiskeys. She provides expert instruction on the proper way to experience the pairings: first tasting the bourbon, then letting a piece of chocolate melt on the tongue to appreciate its individual flavors, and finally, combining the two to see how they interact and transform one another. The result is an exploration of complementary and contrasting flavors that will inspire listeners to host their own tasting parties. The pairings on this episode include: Round 1: Jim’s Blanton’s Single Barrel, with its traditional caramel and baking spice notes, is paired with Delysia’s Spiced Ganache truffle. Todd’s seven-year Old Fitzgerald wheated bourbon, featuring cherry and honey notes, is matched with a Chipotle Orange truffle made with unique ruby chocolate. Round 2: Jim brings out a Weller 12 Year, noted for its cherry and oak profile, which he and Todd both pair with the complex Mexican Mole truffle, containing a blend of eight peppers and six spices. Todd also tastes his Old Grand-Dad Bottled-in-Bond, with its characteristic peanut note, against the spicy chocolate. Round 3: The hosts throw some curveballs. Jim pours a Michter’s Barrel Strength Bourbon, featuring dark fruit and caramel notes, which Nicole pairs with the Apple Pie truffle. Todd selects a Laird's Apple Brandy, which is also expertly paired with the Apple Pie truffle, with its notes of cinnamon, cloves, nutmeg, and tart green apple. Round 4: For the final tasting, Jim enjoys an Angel's Envy Cask Strength finished in tawny port barrels, bringing savory, dark grape notes. This is paired with the White Peach Balsamic white chocolate truffle. Todd concludes with a peaty Ardbeg Corryvreckan scotch, which Nicole matches with a simple yet elegant Smoked Cacao truffle, made with 85% bittersweet chocolate and salt smoked in a Texas barbecue pit. Join the roadies for an episode that proves there are no wrong answers in pairing, only delicious experiments. Learn about the anatomy of a truffle, the art of flavor creation, and why bourbon and chocolate are a match made in heaven. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37790130

456. The Roadies Decide: A Bourbon Flight to Remember 08/06/2025

456. The Roadies Decide: A Bourbon Flight to Remember In this community-powered tasting, The Bourbon Road hosts Jim Shannon and Todd Ritter dive into five fan-voted pours—each selected by members of their Bourbon Roadies Facebook group. With a lineup that spans both heritage and experimental releases, this episode explores everything from elegant bottled-in-bond bourbons to wheat whiskeys with a modern twist. The journey begins with Old Fitzgerald 7-Year Bottled-in-Bond, a wheated bourbon that brings smooth, sweet character in a classically elegant package. Bottled at 100 proof and adorned in its signature decanter, this release blends honey bread, soft spice, and subtle floral notes into a quintessential Old Fitz profile—refined and balanced. Next up is Old Grand-Dad 7-Year Bottled-in-Bond, a high-rye, Jim Beam-distilled bruiser that still manages charm. It delivers nutty sweetness, hints of citrus, and that signature Beam peanut brittle note—plus a surprise touch of green banana. Priced under $40, it's a contender for one of the best bottled-in-bond bargains of the year. Then the pour turns dark—literally—with Old Forester Extra Extra Old, part of their 117 Series. A richer, more oak-saturated version of the beloved 1910, this double-barreled bourbon lingers longer in its second barrel, extracting deep color and complexity. Expect chocolate-dipped molasses cookies, toasted oak, and syrupy texture in this 375ml limited release. The fourth pour steps up the age and elegance with Heaven Hill Heritage Collection 12-Year Bourbon, a 100-proof statement of mature Kentucky whiskey. Layered with vanilla bean, antique oak, dried fruit, and a velvety finish, it stands as a confident reminder of why Heaven Hill remains a pillar of the bourbon world. Finally, a bonus pour closes out the show: Star Hill Farm Wheat Whiskey—a unique take from the producers of Maker’s Mark. Aged in honeycomb-textured barrels and bottled at 110.6 proof, this wheater leans toward chocolate malt, sweetbread, and baking spice. It’s rich, bold, and distinctively modern, showing the experimental future of wheated whiskey. Throughout the episode, Jim and Todd offer sharp tasting notes, honest reflections, and plenty of bourbon banter. Whether you’re a fan of heritage brands or curious about experimental expressions, this Roadies' Choice episode delivers a five-pour journey through the evolving landscape of American whiskey. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37712570

455. Four Pours, Four Places: From Cody to the Lone Star 07/30/2025

455. Four Pours, Four Places: From Cody to the Lone Star In this region-spanning tasting session, The Bourbon Road hosts Jim Shannon and Todd Ritter guide listeners through four American whiskeys that each bring something unique to the table. From the high plains of Wyoming to the oak-rich rickhouses of Kentucky and the bold, sun-soaked warehouses of Texas, this episode offers a full-flavored exploration of how place and process shape the final pour. First up is Buffalo Bill Cody Straight Bourbon from Wyoming Whiskey—a 6-year-old, 97-proof bourbon blended from 26 barrels. Distilled with 100% Wyoming-grown grain in Kirby, this expression honors a frontier legend with bold notes of cherry, leather, exotic spice, and sweet cream. Jim and Todd both agree it’s a standout example of what regional distilling can deliver—complex, approachable, and full of character. The second pour shifts eastward to RD1’s Sister Cities, a blend of 5- and 7-year-old Kentucky bourbons with an 8-year-old rye, finished using French oak “necklaces” and Japanese Mizunara staves. Bottled at 102 proof, the whiskey opens with a bright, tart fruit nose—orange zest, raisin bran, and cherries—then develops into warm layers of milk chocolate, spice, and drying oak. The result is a richly nuanced pour that pays homage to Lexington’s international connections with refinement and flair. In the second half, the hosts feature two expressions from Milam & Greene’s “The Answer” line—each identical in distillate but aged in different states. The Kentucky-aged version delivers a more traditional bourbon profile, showcasing smooth oak integration, brown sugar, and baking spice. Meanwhile, the Texas-aged version leans bolder and darker, shaped by the state’s intense climate with notes of charred wood, molasses, and earth. Side-by-side, these two pours demonstrate how dramatically aging environment alone can influence a whiskey’s flavor, texture, and personality. Throughout the episode, Jim and Todd offer their signature banter, detailed tasting notes, and honest reflections on what makes each pour special. Whether it’s a frontier homage, an internationally inspired blend, or an experiment in terroir through aging, every whiskey in this lineup tells a compelling story. This is American whiskey at its best—diverse, regional, and endlessly expressive. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37611455

454. An Evening at Rare Eagle 2.0 07/23/2025

454. An Evening at Rare Eagle 2.0 In this special episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter reunite with returning guest Rob Carter at the beloved Rare Eagle Bar for a crowd-powered tasting experience unlike any other. But this time, the listeners have spoken—literally. The episode features five top-shelf, extra-aged bourbons selected through a Bourbon Roadies community vote. Each pour has over a decade of maturity and was chosen by fans of the show. The episode kicks off with a warm-up dram of the iconic Eagle Rare 10-Year, perfectly appropriate for the venue’s patriotic ambiance. But the real showstopper is a highly-anticipated taste of the Eagle Rare 12-Year, a limited release that recently caused a frenzy at Buffalo Trace. Thanks to some local luck and great timing, Todd and Amy Winning managed to snag bottles from the short drop of just 1800 units. The team dives deep into how the extra two years of aging and the bump to 95 proof shape the 12-year pour. They compare it directly to the classic 10-year, analyzing shifts in flavor, depth, and finish. Rob points out the richer oak and leather notes that rise above the familiar cherry-cola backbone, while Jim and Todd highlight subtle changes in spice and sweetness. For a modest $10 increase in retail price, the consensus is clear—Eagle Rare 12 offers exceptional value if you’re lucky enough to find it. This episode isn’t just about what’s in the glass; it’s a celebration of bourbon community. The very lineup was chosen by Bourbon Roadies through a social media poll that included newer expressions like the 7-Year Old Fitzgerald and classic bottled-in-bond favorites. It’s a testament to how the bourbon world thrives on shared knowledge, enthusiasm, and a touch of good fortune. Expect a few laughs, plenty of tasting notes, and a healthy dose of Kentucky bourbon culture as the hosts share not only what they're sipping, but the stories behind how they got their hands on these coveted bottles. And with the Rare Eagle Bar as their backdrop—complete with historic American flags and an eclectic whiskey collection—this episode hits every note for fans of bourbon, community, and conversation. So pour yourself a dram, settle into your favorite chair, and join Jim, Todd, and Rob for a deep dive into age-stated classics, Roadie favorites, and the unmistakable joy of whiskey shared. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37517280

453. From Goa to Glasgow: The Maltmigos Ride Again 07/16/2025

453. From Goa to Glasgow: The Maltmigos Ride Again In this globe-trotting episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter are joined once again by Rob Carter, one-third of the “Maltmigos,” for a single malt tasting session that travels from the Himalayas to the Highlands. Though Amzie couldn’t make the show this time, the malt trio powers forward from their tasting post at The Corner Rickhouse in Frankfort, Kentucky. The spotlight this episode is on Royal Tiger Single Malt, a double-cask expression from Ocean King Distillers in Goa, India. Distilled by Craig Enriques, this single malt is made from six-row Himalayan barley and aged first in new ex-bourbon casks before being re-casked for a second maturation. The result? A spirit layered with creamy vanilla, overripe pear, honey-drizzled bread, and a whisper of spice from the oak—delightfully balanced and surprisingly sweet for fans of traditional single malt. Jim, Todd, and Rob dig into the expression’s structure, remarking on its buttercream and vanilla-laced nose, light body, and smooth, sweet finish. They note that while the whiskey skews a little sweeter than their usual fare, it offers a refreshing break from the bolder, high-proof bourbons they typically favor. For a $49 bottle, the consensus was unanimous: this Indian single malt punches well above its weight. Other expressions tasted during the show are Ice Cream from Glenmorangie, Loch Lemond and Glen Scotia. As they sip, the conversation ranges from distilling techniques to global whiskey culture. The team highlights India’s rapidly growing single malt scene and how regional water sources, climate, and local grain are contributing to distinct profiles that rival the best from Scotland or the U.S. They also muse about the potential for single malt cream liqueurs and whether peated versions could offer a new kind of dessert dram. Beyond the glass, the hosts discuss upcoming barrel picks in western Kentucky, share travel plans to Fort Campbell and Clarksville, and reflect on the value of tasting outside your comfort zone. For Rob, this was a first-time single malt deep dive; for listeners, it's a lesson in palate exploration, regional nuance, and just plain good company. So whether you're a bourbon loyalist or a curious malthead, this episode is an open invitation to explore a world of flavor—no passport required. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37433965

452. Mother of Bourbon: A Whiskey Story Worth Telling 07/09/2025

452. Mother of Bourbon: A Whiskey Story Worth Telling In this captivating episode of The Bourbon Road, hosts Jim Shannon and Todd Ritter sit down with Rabbit Hole founder Kaveh Zamanian at the distillery’s stunning downtown Louisville location for a twofold journey: one through the glass, and one through time. Their guest isn’t just a master distiller and entrepreneur — he’s now an author, and his new book, Mother of Bourbon: The Greatest American Whiskey Story Never Told, brings the remarkable story of Mary Dowling into the spotlight. As the episode unfolds, Kaveh shares how a footnote in an old text sparked years of research into Dowling’s forgotten legacy. A pioneering woman who ran successful distilleries, survived Prohibition by moving operations to Mexico, and may have influenced the 1964 congressional act recognizing bourbon as America’s native spirit — Dowling’s story is equal parts myth, grit, and American ingenuity. Zamanian's book gives her the recognition she never received… until now. But this isn’t just a history lesson — it’s also a tasting session. The team begins with the Mary Dowling Wheated Bourbon, a 93-proof pour made from 65% corn, 25% wheat, and 10% malted barley. Aged in toasted and charred barrels and barreled at a low 110 proof, the whiskey surprises with bright cherry, cereal grain, and soft spice notes. With its luxurious mouthfeel and balanced finish, it reflects the same craft and care Zamanian brought to the storytelling in his book. Listeners also get a sneak peek into the upcoming Tequila Barrel-Finished Mary Dowling expression, inspired by Dowling’s cross-border Prohibition-era distilling. Though not tasted in this episode, it’s clear this release continues the theme of honoring history through bold innovation. Between sips and stories, Kaveh walks listeners through the serendipitous acquisition of the Dowling and Waterfill & Frazier trademarks, his connections to descendants of Robert Gould (former owner of what became Wild Turkey), and the deep creative process that brought both whiskey and book to life. Whether you’re a bourbon buff, a history enthusiast, or simply love a great story in your glass and on your shelf, this episode is a masterclass in how legacy, craftsmanship, and storytelling can beautifully collide. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37342680

451. From Ground to Glass: Inside Lost Lantern’s Summer Collection Part 2 07/02/2025

451. From Ground to Glass: Inside Lost Lantern’s Summer Collection Part 2 In this episode of The Bourbon Road, Jim Shannon and Todd Ritter return for Part Two of their deep dive into Lost Lantern’s 2025 Summer Collection — and this time, it’s all about the rye. The duo tastes through a curated lineup of four standout rye whiskeys, plus a bonus pour, delivering flavor notes, backstories, and some playful banter along the way. The tasting kicks off with Far North Spirits from Minnesota, a 4-year-old rye clocking in at 111.5 proof. It impresses with grain-forward notes, minty freshness, and a candy-like sweetness that evolves into a spicy finish — evoking everything from Melba toast to black licorice jellybeans. Next is the return of Fray Ranch from Nevada with a 6-year, 118.6-proof rye that blows both hosts away. With tasting notes of mint chocolate chip, brandy-like fruit, and a chocolate-dipped finish, it emerges as a strong contender for favorite pour of the episode. Colby and the Fray Ranch team continue to prove why their farm-to-glass model is producing truly unique and exceptional whiskey. The episode is peppered with exciting bourbon news, including: The upcoming release of Heaven Hill’s Grain to Glass Kentucky Straight Rye (Batch 2) The return of Elijah Craig and Larceny barrel-proof expressions Jacob’s Pardon Collective Series — a 16-year-old whiskey finished in 50-year-old Oloroso sherry casks Upcoming limited releases from Old Forester, Chattanooga Whiskey, Boone County, and New Riff As always, Jim and Todd keep it real, sharing not just tasting notes but honest opinions about value, availability, and flavor. They also highlight Lost Lantern’s growing influence in the craft whiskey space, with recurring praise for past favorites like Whiskey Acres. Whether you’re a seasoned rye lover or a curious newcomer, this episode is packed with flavor, insight, and plenty of road-tested recommendations. Don’t miss the bonus pour at the end — a surprise worth sticking around for. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37263305

450. From Ground to Glass: Inside Lost Lantern’s Summer Collection Part 1 06/25/2025

450. From Ground to Glass: Inside Lost Lantern’s Summer Collection Part 1 In this week’s episode of The Bourbon Road, Jim and Todd settle into the Bourbon Road Bar with four exciting pours—all part of Lost Lantern’s 2025 Summer Collection. Known for spotlighting unique, independently bottled whiskeys, Lost Lantern returns with a compelling lineup that champions estate distilleries—those growing their own grains and crafting whiskey that truly reflects a sense of place. The hosts dive headfirst into these new expressions, starting with a robust 118.1 proof bourbon from Whiskey Acres in DeKalb, Illinois. With a mashbill of yellow dent corn, wheat, and malted barley, this 5-year-old expression surprises both hosts with its rich character and memorable finish. Jim and Todd recall their past blind tasting with Whiskey Acres and reaffirm its standout quality in today’s tasting. But this episode isn’t just about tasting notes—it's about exploring what estate distilling means for the future of American whiskey. The hosts discuss how companies like Lost Lantern are leading the charge in showcasing distilleries that prioritize heirloom grains, sustainable practices, and unique terroir. Jim notes how commercial grains have drifted toward mass production, often at the expense of flavor, while Todd highlights how estate distillers are turning the tide. Listeners also get an insider’s look at: The philosophy behind Lost Lantern’s curation Why estate-grown grains matter in today’s whiskey Upcoming bottles from Russell’s Reserve, Old Forester, and Buffalo Trace And how the bourbon industry is evolving thanks to distillers like Freddie Noe and innovators like Lost Lantern With plenty of banter, tasting impressions, and thoughtful industry analysis, this episode is part one of a two-part journey through eight total samples from Lost Lantern’s newest release. Whether you're a seasoned whiskey lover or just curious about craft expressions that go beyond the big names, this episode delivers a flavorful and informative ride. So pour a glass, settle in, and join Jim and Todd as they explore bold new frontiers in American whiskey—one barrel at a time. Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37152930

449. Estate Grown & Climate Controlled: The Innovative Spirit of Minden Mill 06/18/2025

449. Estate Grown & Climate Controlled: The Innovative Spirit of Minden Mill In this episode of the Bourbon Road podcast, hosts Jim Shannon and Todd Ritter are joined by Joe O'Sullivan, Master Distiller at Minden Mill Distilling, for an in-depth exploration of their unique Nevada-born spirits. This episode offers a fascinating look into the world of estate distilling, where Minden Mill grows 85% of its own grains right in the challenging high-altitude climate of Nevada, just a stone's throw from Lake Tahoe . The conversation kicks off with a tasting of the Minden Mill Nevada Straight Rye. O'Sullivan details its 80% rye, 10% wheat, and 10% barley grain bill, all grown on-site . A standout feature of Minden Mill's process is their innovative solution to Nevada's harsh aging climate. Due to a staggering 3% angel's share loss per month in the dry local environment, they employ a climate-controlled rickhouse that precisely mimics the temperature and humidity of Bardstown, Kentucky. This 94-proof, 4-year-old rye delivers a distinct "candied orange" flavor profile, a direct result of its unique terroir and estate-grown winter rye . The hosts are immediately impressed by its sweetness and complexity, noting it drinks well beyond its age . Next, they dive into the Nevada Straight Bourbon, a four-grain whiskey featuring a special heirloom "earth tones" corn. Unlike the sweet yellow dent corn, this starchy variety is compared to a potato raw but transforms through the distilling process to produce a remarkable "cherry cola" note . This bourbon, also 4 years old and 94 proof, is aged in the same Kentucky-mimicking conditions and utilizes wooden foeders for fermentation, which adds a layer of complexity similar to a sourdough starter. The hosts praise its unique, cool, and fresh sweetness that coats the palate. The final tasting features the 5-year-old American Single Malt, a category O'Sullivan is deeply passionate about, having been mentored by Steve McCarthy, the pioneer of the first American single malt. This expression is a testament to technological and traditional craftsmanship. It's produced using custom Forsyth stills and a thermal oil calandria heating system that achieves a Maillard reaction, creating high-ester, flavorful whiskey right off the still. The aging process is just as intricate, taking place in a rickhouse that emulates the chilly, coastal climate of Ballindalloch, Scotland, and uses a combination of new American oak, used bourbon barrels, STRs, and Oloroso sherry casks . The result is a whiskey with a nose of deep, sweet honey-pear and butterscotch apricot. Throughout the episode, O'Sullivan shares insights into their water source from the Sierra Nevada snowpack, their in-house malting facility, and the collaborative spirit of the American whiskey industry. He also gives a glimpse into the future of Minden Mill, including experimental heirloom corns like Jimmy Red and upcoming special releases finished in unique casks like orange wine barrels . Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms! /episode/index/show/thebourbonroad/id/37050745

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