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.

494. Wheel Horse and Copper & Cask: Four Bottles That Punch Way Above Their Price 05/06/2026

494. Wheel Horse and Copper & Cask: Four Bottles That Punch Way Above Their Price Jim Shannon and Todd Ritter welcome Stephen Corrigan — Barrel Master and Spirits Production Manager for Latitude Beverage LLC — for a four-bottle deep dive into two of the company's brands: Wheel Horse Whiskey and Copper and Cask Spirits. Stephen shares his winding path from organic farming and European viticulture to founding a DC craft distillery and ultimately landing at Latitude, where his focus is entirely on the art of blending and cask finishing. The conversation explores what it means to be a transparent non-distilling producer, the close relationship Latitude has built with Green River Distillery in Owensboro, Kentucky, and how aging barrels across wildly different climates — from the cold, damp Rhode Island coast to the sweltering Florida interior — coaxes remarkably distinct flavor profiles from the same base distillate. On the Tasting Mat: - Wheel Horse Barrel Master Kentucky Straight Bourbon Whiskey (Batch 002): 113 proof, 5-year age statement, sourced from Green River Distillery (70% corn, 21% rye, 9% malted barley), blended from 14 barrels, non-chill filtered. Rich cherry cola on the nose, brown sugar and baking spice on the mid-palate, and a satisfying oak-driven finish with a full, coating mouthfeel. Retails for approximately $40. *(00:01:51)* - Wheel Horse Barrel Master Kentucky Straight Rye Whiskey (Batch 001): 120.2 proof, 5-year age statement, sourced from Green River Distillery (95% rye, 5% malted barley), blended from 11 barrels, non-chill filtered. Reportedly the first cask-strength Green River rye released commercially. Candied orange and dark fruit on the nose give way to a lively rye spice on the finish, with a notably viscous and oily texture. Retails for approximately $40. *(00:13:57)* - Copper and Cask Small Batch 16 Kentucky Straight Bourbon Whiskey: 116 proof, 11-year age statement, sourced from MGP (60% corn, 36% rye, 4% malted barley), blended from 24 barrels across two distinct lots laid down in September 2014, non-chill filtered. One lot delivers cocoa powder and austere oak depth; the other brings maraschino cherry, citrus, and a youthful vibrancy. Together they yield cream soda, fruitcake, and a ginger-tinged finish. Retails for approximately $84.99. *(00:25:54)* - Copper and Cask Sauternes Cask Finish Bourbon (Single Barrel, Influencer Pick): 119.8 proof, 8-year age statement, sourced from MGP (60% corn, 36% rye, 4% malted barley), finished approximately 16 months in a Sauternes barrel, non-chill filtered. Selected in collaboration with whiskey influencers Whiskey Fly and Bourbon Hunt. Deep mahogany color; grape must, raisin, plum, and fig on the nose; a viscous, almost tawny port-like texture on the palate with a dry rye-spice counterpoint on the finish. Retails for approximately $64.99–$69.99. *(00:39:15)* Beyond the bottles, Stephen opens up about the blending philosophy that guides every Latitude release — letting the whiskey dictate its own proof point, building toward a finish that lingers, and keeping price points honest so drinkers can pull a bottle off the shelf on any random Tuesday. He also teases the possibility of a future crossover product bridging the Wheel Horse and Copper and Cask lines, and confirms that Florida-aged barrels will be returning to the Copper and Cask single barrel program after a brief hiatus. Whether you're drawn to the accessible value of Wheel Horse or the premium craft of Copper and Cask, this episode makes a strong case that Rhode Island is quietly becoming one of the more interesting addresses in American whiskey. Be sure to checkout /episode/index/show/thebourbonroad/id/41151820

493. All Rye Everything: Short Barrel, New Riff, Frey Ranch & More 04/29/2026

493. All Rye Everything: Short Barrel, New Riff, Frey Ranch & More Jim Shannon and Todd Ritter are back at the Bourbon Road bar for a dedicated rye whiskey night, working through five distinct expressions that showcase the breadth and character of American rye. From honey-finished blends to farm-strength single-grain pours, the lineup spans distilleries across Nevada, Ohio, Maryland, Kentucky, and Atlanta, giving listeners a wide-angle view of what rye whiskey looks like in 2025 and beyond. On the Tasting Mat:** - Short Barrel After Swarm 2: A blend of MGP and Green River 95/5 rye finished in Kelvin Cooperage barrels previously soaked with Oregon meadow foam honey for approximately 10–11 months, then aged an additional 11–12 months in those honey-conditioned staves. Bottled at 108.6 proof and retailing around $115, this six-plus-year expression opens with unmistakable honey on the nose alongside coconut and vanilla, leading to a syrupy, well-balanced palate of rye muffin, honey butter, and toasted pine nuts, with a finish that drifts toward Mexican chocolate and dried chili. *(00:01:19)* - New Riff 10 Year Malted Rye: A special limited 375ml release from New Riff Distilling in Newport, Kentucky, drawn from a two- to three-barrel blend of 100% malted rye aged a minimum of ten years and bottled at 118.8 proof (approximately $46 for the 375ml). The nose offers earthy, chalky minerality with underlying fruit and aromatic spice. On the palate it shows a softer, grain-forward character with dry dark chocolate, mint, and a coniferous, living-forest quality on the finish. *(00:09:23)* - Frey Ranch Farm Strength Uncut Rye: A 100% Canadian winter rye expression from Frey Ranch in Northern Nevada, distilled and aged on the same 2,500-acre farm where the grain is grown, aged a minimum of six years and bottled at cask strength, 124.52 proof. Available exclusively through the distillery's online shop at $79.99, this pour delivers an exceptional grain-forward nose with cream sweetness, fresh strawberry, and an almost field-fresh rye character. The palate is smooth and deceptively easy-drinking for the proof, with candy cinnamon and a long, clean finish that highlights the integrity of the single-farm grain. *(00:16:01)* - Pursuit United Triple Mash Rye: Blended and bottled by Pursuit United in Louisville, Kentucky, this expression combines three distinct mash bills — Sagamore Spirits high-corn rye (52% rye / 43% corn / 5% malted barley), Sagamore Spirits 95/5 rye, and Bardstown, Kentucky 95/5 rye — with barrels ranging roughly four to eight years old, all bottled at barrel proof of 124.8 and retailing for $79.99. The nose is warm and holiday-spiced with dark fruit, nutmeg, cinnamon, and a hint of citrus. The palate is buttery and velvety with blueberry, lemon sorbet, and a trefoil-cookie sweetness, finishing long and satisfying. *(00:25:53)* - Archer Eland Cashmere Rye: A collaboration between founder Wendy Pevich (formerly of Penelope Bourbon) and Middle West Spirits in Columbus, Ohio, this expression uses 100% Ohio-grown rye — a combination of standard and malted rye — aged approximately seven years and bottled at 126 proof, retailing for $84.99. The nose leads with dried apricot, peach, and a malt-forward fruitiness. On the palate it balances earthiness, ripe fruit, and a pronounced spicy mint-pepper character, with a medium-length finish carrying peach soda and fresh mint. *(00:32:38)* Rye whiskey night at the Bourbon Road bar proved once again that the category rewards exploration. Whether you gravitate toward the softer, sweetened side of the spectrum or prefer high-proof grain-forward expressions straight from the farm, this lineup offered something for every rye enthusiast. All five bottles are available now or through their respective distillery channels, and every one of them makes a compelling case for keeping a rye or two on your shelf year-round. Check out our new site at: https://thebourbonroad.com /episode/index/show/thebourbonroad/id/41067545

492. Old Glory Distilling Co: Clarksville's Grain-to-Glass Story with Devin Puckett 04/22/2026

492. Old Glory Distilling Co: Clarksville's Grain-to-Glass Story with Devin Puckett Jim Shannon and Todd Ritter welcome Devin Puckett, Brand Representative for Old Glory Distilling Co. out of Clarksville, Tennessee, to the Bourbon Road. Devin shares the remarkable origin story of Old Glory — from founder Matt Cunningham's days as a firefighter devising a distillery plan in his mid-twenties, through the COVID pivot to hand sanitizer that ultimately funded a towering 24-foot Vendome copper column still, to the 8,650-barrel warehouse that stands today. Devin also reveals his own path into the industry: a Ball State grad from northern Indiana who married into the Cunningham family, sold RVs, and answered a text message that changed everything. **On the Tasting Mat:** - **Old Glory Tennessee Bourbon Small Batch (90 Proof):** A grain-to-glass Tennessee bourbon distilled on a Vendome copper column still from a mash bill of 73% corn, 19% rye, and 8% malted barley, aged approximately three and a half years in new char #4 Kelvin barrels. Bright and clean on the palate with a dry finish, green apple, caramel drizzle, and light citrus — an accessible everyday pour at an approachable price point. *(00:09:50)* - **Old Glory Tennessee Bourbon Bottled in Bond (100 Proof):** Drawn from 15–20 hand-selected pot still barrels and aged five years — an extra year beyond the minimum bonded requirement — this expression steps up the complexity considerably. The same 73/19/8 rye mash bill opens into darker fruit, rich brown sugar, cardamom, cinnamon, and a wave of baking spices, with a noticeably fuller, rounder texture. *(00:30:34)* - **Old Glory Tennessee Bourbon Single Barrel #271 (121.7 Proof / 5 Years 9 Months):** Selected by master blender Caleb Martin, this cask-strength pot still expression offers an entirely different dimension — a lush dessert character of blackberry cobbler, buttery dark fruit, and a lingering finish that keeps unfolding. One of the early pot still barrels that helped define Old Glory's identity before the column still era. *(00:44:10)* From a cornfield off I-24 to nearly 9,000 barrels of aging Tennessee whiskey, Old Glory is a distillery doing it the long way — grain to glass, family owned, community rooted. With a double oak release on the horizon, 100% rye and wheat casks quietly maturing in the warehouse, and a thriving on-site restaurant and event venue, there's plenty of road ahead for Clarksville's homegrown spirit. If you find yourself between Nashville and the Kentucky border, Old Glory Distilling Co. is more than worth the detour. /episode/index/show/thebourbonroad/id/40969560

491. Five Premium Pours: From Gatsby to Garryana Oak 04/15/2026

490. The Hazmat Flight: Tasting Lost Lantern's Highest Proof Releases 04/09/2026

490. The Hazmat Flight: Tasting Lost Lantern's Highest Proof Releases Welcome back to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. They are joined by a very special recurring guest and friend of the show, Drew Hannish. Drew is the creator of Whiskey Lore, a seasoned whiskey historian, and the author of the new travel guide Experiencing American Whiskey. Drew drops in while traveling to the James B. Beam Institute Industry Conference to share his elite palate and incredible whiskey knowledge with the guys. The theme of the day is cross-country craft whiskey, thanks to the incredible team at Lost Lantern. Founders Adam Polonski and Nora Ganley-Roper have sent over their highly anticipated 2026 Spring Collection. Known for sourcing exceptional casks from under-the-radar craft distilleries across the United States, Lost Lantern has curated a lineup that pits high-proof monsters against nuanced, lower-proof gems. It wouldn't be a true Bourbon Road episode without an epic tasting mat. The guys travel across the map, hitting four different states and a special seven-state blend, experiencing some of the highest proofs ever poured on the show! On the Tasting Mat: Montgomery Distillery Montana Straight Bourbon: Distilled in Missoula, Montana, this 4-year-old single barrel clocks in at 104.6 proof. With a wheated mash bill of 70% corn, 20% wheat, and 10% malted barley, it offers a bright, dry, and mineral-forward profile. The guys pull out intriguing notes of stone fruit, green banana, and a lingering underlying sweetness shaped by the cold Montana climate. Broad Branch Distillery North Carolina Straight Rye: Heading to Winston-Salem, North Carolina, this 8-year-old release marks Lost Lantern's first "hazmat" rye, coming in at a scorching 141.6 proof. Made from 100% prairie rye and aged in a Char 4 barrel, it drinks surprisingly smooth for its octane. The hosts rave about its dessert-like nose, finding notes of dark chocolate, mint, and burnt orange that perfectly mimic eating Thin Mints and Samoas Girl Scout cookies. Dread River Distilling Company Alabama Straight Bourbon: Distilled in Birmingham, Alabama, this 6-year-old wheated bourbon (60% white corn, 30% winter wheat, 10% malted barley) sits at another hazmat level of 141.8 proof. Named after a mythic underground river, this dark, rich pour delivers a "warm river of flavor." The crew finds deep, syrupy notes of dark cherry, molasses, cola, and a smoky baking spice that coats the palate. Days to File Idaho Straight Bourbon: An incredibly rare 10-year-old bourbon sourced from a now-closed distillery in Shelley, Idaho. Boasting a massive 154.4 proof, it utilizes a unique mash bill of 76% corn, 11% triticale, and 13% malted barley. It is an unapologetic, intensely hot pour that challenges the palate with aggressive heat and concentrated oak. Lost Lantern Far-Flung Bourbon 4: To showcase the magic of blending, Adam Polonski combined straight bourbons from seven distilleries across seven states (MD, SC, MS, AZ, TX, IL, WI). Bottled at 120.7 proof, it is a beautifully balanced masterpiece. The guys pick out complex layers of licorice, lemon zest, leather, chocolate, and cherry cola. To wrap up the show, Todd attempts his own "Blendageddon" by mixing the first few high-proof pours together in his glass. Does his makeshift blend rival the masterful touch of the Lost Lantern team, or does it become a disjointed hot mess? Tune in to hear the final verdict, listen to the guys rank their favorites, and join the conversation as they explore the wild frontier of American craft whiskey! /episode/index/show/thebourbonroad/id/40784890

489. A Four-State Craft Whiskey Tour with Drew Hannush 04/01/2026

489. A Four-State Craft Whiskey Tour with Drew Hannush Welcome back to another episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. Joining them for his sixth appearance is a great friend of the show: Drew Hannush, the creator of Whiskey Lore and author of the upcoming travel guide Experiencing American Whiskey. Drew drops by during his trip to Kentucky for the James B. Beam Institute Industry Conference, bringing his elite palate to help tackle a fantastic lineup of craft spirits. In this episode, Todd takes the crew on a four-state craft whiskey road trip, exploring hidden gems and highly unique mash bills from across the country. The craft whiskey scene is booming, and this flight proves that there is incredible innovation happening well beyond the borders of Kentucky. The tasting mat features four remarkable expressions: James E. Pepper Bottled in Bond Bourbon (Kentucky): A historic Lexington brand revitalized. This Bottled in Bond bourbon features a high-rye mash bill utilizing malted rye, delivering a classic caramel and vanilla nose backed by an oaky, smoky depth and a light, fruity twist. It is a fantastic representation of traditional Kentucky distilling. 1832 Distilling Missouri Straight Wheat Whiskey (Missouri): A true "soil to sip" operation from Concordia, Missouri, founded by a local farmer and a Marine veteran. This 100% wheat whiskey, aged 4.5 years in a #4 char Missouri white oak barrel, clocks in at 108.2 proof. It stuns the table with its incredibly dark color, rich stewed fruit and plum butter notes, and a complex palate of spicy gumdrops, sassafras, and sorghum. Southern Star Limited Series Straight Bourbon Whiskey Finished in Zinfandel Casks (North Carolina): Clocking in at 108 proof, this limited-edition release spent over a year finishing in red Zinfandel wine casks. The guys pull out distinct wine barrel tannins, dark chocolate, overripe raspberries, warm pralines, and a tart cranberry finish. Belle of Dayton - Detrick Fine Whiskies Straight Bourbon (Ohio): A 5-grain, pot-stilled bourbon (corn, oats, rye, wheat, malted barley) aged 8.5 years. At a whopping 123.2 proof, this single barrel brings fresh orange peel on the nose and a rich, honeyed cherry palate that gracefully dries out with a hint of cinnamon oatmeal and black tea. Tune in as Jim, Todd, and Drew analyze the nuances of these exceptional pours, discuss the impact of low barrel entry proofs, and debate their final rankings. Will a 100% wheat whiskey from Missouri take the crown, or will a massive 5-grain pot-stilled bourbon from Ohio win the day? Pour yourself a glass and join us on The Bourbon Road to find out! /episode/index/show/thebourbonroad/id/40698585

488. Building a Bourbon Legacy: Saga Spirits Group with Wes and Brian 03/25/2026

488. Building a Bourbon Legacy: Saga Spirits Group with Wes and Brian Welcome back to another incredible episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are back in the studio together to host a true double-header featuring two fantastic guests and some phenomenal whiskey. We are honored to welcome bourbon royalty to the show: Wes Henderson, the visionary behind Angel's Envy, and Brian Gelfo, a true bourbon aficionado, founder of the Bourbon Mafia, and the man behind Brothers of the Leaf. In the first half of our show, we sit down with Wes Henderson to discuss his decision to come out of retirement. Wes shares the inspiring story of launching Saga Spirits Group alongside his six sons. We dive into the creation of his newest brand, True Story, and the philosophy behind its radically unique, six-sided, opaque black bottle design. Wes also gives us the inside scoop on his vision for the iconic Kentucky Castle, aiming to transform it into the ultimate bourbon-centric destination and world-class bourbon bar without ruining its historic charm with an industrial distillery on the lawn. To kick off the tasting, Wes pours us the True Story Bourbon. This 90-proof expression is a 4-to-6-year-old blend of Green River and Barton bourbons, uniquely finished in white Moscatel barrels. The Moscatel finish softens the bourbon, creating a highly approachable, fresh, and bright profile. We pull notes of orchard fruits, honey, orange blossom, honeysuckle, apricot, and peach. It is a brilliant, layered whiskey that drinks like a warm spring day and would shine beautifully neat or in a cocktail. For the second half of the episode, Brian Gelfo takes the reins to talk about Brothers of the Leaf. Brian shares his journey from hosting charity events with the Bourbon Mafia to taking the leap and launching his own brand with the Henderson family's support. He talks about his deep connection with the cigar community and an exciting upcoming collaboration with Drew Estate Cigars that involves aging cigar tobacco in empty Brothers of the Leaf barrels down in Nicaragua. Brian then leads us through a tasting of two fantastic Brothers of the Leaf expressions. First is the Brothers of the Leaf Rye. This 112-proof whiskey is a 6-to-8-year-old MGP 95/5 rye finished in toasted, lightly charred (Level 1) white oak barrels. It is a flavor bomb that completely changes the minds of those who claim they don’t like rye whiskey. We picked up a wonderful floral spice, fresh mint, new leather, and a sweet profile reminiscent of graham crackers and toasted marshmallows. It drinks far below its 112 proof and makes for an incredibly smooth sip. Next, we sample the Brothers of the Leaf Blend. This unique expression combines bourbon and rye whiskeys that were finished separately in heavily charred (Level 3 or 4) white oak barrels before being blended to taste. The result is a darker, richer whiskey with a deeply layered profile. We uncovered notes of vanilla cream sitting on top of smoky oak, accompanied by an unmistakable cherry cola flavor with a twist of lemon. It’s a beautifully balanced pour with a pleasant, spicy tingle that coats the palate. Grab your favorite pour, perhaps light up a cigar, and join us as we explore the future of finishing, the importance of family, and the welcoming spirit of the bourbon community with Wes Henderson and Brian Gelfo! /episode/index/show/thebourbonroad/id/40625140

487. Overholt Overload: Tasting the 10, 11, and 12-Year Cask Strength Ryes 03/18/2026

487. Overholt Overload: Tasting the 10, 11, and 12-Year Cask Strength Ryes Welcome back to The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are diving deep into the history and flavor of one of America's most iconic whiskey brands. We are keeping a long-overdue promise to our listeners by doing a side-by-side comparison of the highly sought-after extended age Old Overholt rye whiskeys. If you are a whiskey history buff, you know that Old Overholt holds the title for the longest continuously maintained whiskey brand in the United States, dating all the way back to 1810. Founded by Abraham Overholt in West Overton, Pennsylvania, it began as a classic Monongahela-style rye. We discuss its fascinating early history, back when frontiersmen transported the whiskey in casks on flatboats down the Monongahela and Ohio Rivers, stopping at the Falls of the Ohio before continuing to St. Louis and New Orleans. In those days, patrons would fill up ceramic jugs straight from the barrel! After being acquired by Jim Beam in 1987, the brand was moved to Kentucky, where corn was introduced to the mash bill to create a "Kentucky-ized" profile that many consider a "bourbon drinker's rye." Now, the brand is returning to its premium roots by offering higher-aged, cask-strength releases that harken back to the 1940s when you could get a 121-proof Old Overholt right from the cask. In this episode, Jim and Todd line up the 10-Year, 11-Year, and 12-Year Old Overholt Cask Strength Rye whiskeys to see how each year of extra aging and varying proofs impact the flavor profile. As always, they analyze the nose, palate, and finish of each expression before combining them for a final "Blendageddon" experiment. On the Tasting Mat: Old Overholt 10-Year Cask Strength Rye: Released in 2023, this 121-proof powerhouse was sourced entirely from Warehouse V—an "escalator" warehouse in Clermont. At an MSRP of $100, the guys are instantly struck by its dark cherry and oaky warehouse nose. On the palate, it delivers a massive impact with a cherry-honey combo, a deep richness that isn't overly sweet, and a light breath of rye spice that lacks any polarizing dill or mint notes. It boasts a remarkably long finish that leaves a lasting impression and a solid Kentucky hug. Old Overholt 11-Year Cask Strength Rye: Released in late 2024, this batch drops the proof down to 107.4 and shifts the aging to warehouses M, J, F, and 5. Also retailing around $100, this pour offers a much lighter, cleaner nose with hints of peanut brittle and subtle oak. The palate takes a sharp turn into "candy rye" territory, delivering rich notes of maple syrup, brown sugar, and sweet crystalized sugar sticks. While the finish isn't quite as long as the 10-year, it provides a beautifully balanced, sweet, and approachable experience that hides its proof effortlessly. Old Overholt 12-Year Cask Strength Rye: The senior member of the lineup steps the proof back up to 117. Also aged in warehouses M, J, F, and 5, this expression brings a completely different profile and a retail price of around $110. Boasting a rich mahogany color with thick legs on the glass, the nose is bursting with berry jam—think raspberries and strawberries—with a touch of dried cranberry tartness. The palate is a luxurious "berries and cream" experience, offering a velvety, salivating mouthfeel. It balances the sweetness with a leathery, slightly white-pepper spicy finish that lingers just as long as the 10-year. The "Blendageddon" Old Overholt 10/11/12-Year Custom Blend: To close out the tasting, Todd mixes equal parts of all three expressions, resulting in a custom blend sitting right around 114.4 proof. The guys discover that the bold 10-year and 12-year expressions dominate the softer 11-year, creating a complex pour that leads with the 12-year's berry notes and finishes with the 10-year's spicy, leathery bite. Tune in to hear Jim and Todd debate the merits of each vintage, discuss the fascinating history of the brand, and ultimately reveal their personal rankings of these three exceptional ryes. Which age statement will reign supreme? Grab a glass, pour your favorite rye, and join us on The Bourbon Road to find out! /episode/index/show/thebourbonroad/id/40528010

486. The Return of the King: Tasting King of Kentucky Small Batches 03/11/2026

486. The Return of the King: Tasting King of Kentucky Small Batches Welcome back to another episode of The Bourbon Road! After a brief hiatus, the man, the myth, the legend—Jim Shannon—is officially back in the host chair. Jim recently returned from a trip to Florida, where he experienced the wild swings of winter weather, going from 80 degrees down to 35. Of course, Kentucky wasn’t about to be outdone, greeting him with 70-degree days followed immediately by threats of snow and heavy rains. As Jim and Todd Ritter settle back into the Bourbon Road bar, they take a moment to reflect on the crazy weather and look back at the anniversary of the historic Frankfort floods, thankful that the waterfront survived mostly intact this year. But enough about the weather—it is time to drink some incredible whiskey. For this highly anticipated review episode, the guys are diving into something truly special: the brand-new King of Kentucky Small Batch releases from Brown-Forman. If you follow the brand, you know that King of Kentucky is historically known for its ultra-rare, high-proof single barrel releases. However, the team at Brown-Forman found themselves with around 100 barrels that had incredibly low yields—some containing only 20 to 30 bottles worth of liquid due to heavy evaporation. Rather than release them individually, they decided to batch them together. This special release was created in honor of the upcoming 250th anniversary of the United States. These small batches feature bourbon aged between 12 and 18 years, and surprisingly, they utilize a slightly different mash bill than the standard releases: 75% corn, 15% rye, and 10% malted barley. Bottled in 700mL formats with an MSRP of $299, these are still incredibly hard to find. Fortunately, Todd and Jim were lucky enough to get their hands on samples of all three batches thanks to their good friend John Peetz (aka Top Dog), whom they recently joined for an excellent barrel pick at Bluegrass Distilling. On the Tasting Mat: King of Kentucky Small Batch 1: Coming in at 105 proof, this first batch sets the stage with a classic, robust Brown-Forman nose full of cherry pie crust, toasted coconut, and vanilla. However, the palate takes a sharp turn into an incredibly dry and tannic profile. Lacking any real sweetness, it delivers bitter dark cacao, leather, and heavy oak tannins that linger on the back of the palate for a remarkably long finish. It is a complex, dry pour that demands your attention and pairs perfectly with a dark Maduro cigar. King of Kentucky Small Batch 2: Stepping up to 107.5 proof, Batch 2 shifts away from the dry tannins of the first pour and moves into darker, spicier territory. The nose is rich with dark fruits like dates, figs, and dried palm fruits. On the palate, it brings a leathery tobacco bite accompanied by a sizzling cinnamon and black pepper spice that dances across the tongue. It retains a dry character but balances the heavy oak with a fantastic, mouth-watering sizzle. King of Kentucky Small Batch 3: The heaviest hitter of the trio clocks in at 110 proof. This batch brings a completely different energy, opening with a bright, fresh nose of rich chocolate, citrusy lemon, and a distinct Coca-Cola note. The palate introduces a "faux sweetness"—a luscious cherry cola syrup flavor that perfectly masks the high proof while delivering a spicy, full-mouth tingle that coats the entire tongue beautifully. After sipping through the three official batches, Todd flexes his "Blendageddon" skills for the final pour of the night. By combining equal parts of Batch 1, Batch 2, and Batch 3, Todd creates a custom "Batch 4" that sits right around 107.5 proof. The guys evaluate this impromptu blend to see if combining the dry tannins, the dark fruit spice, and the sweet cherry cola notes results in a masterpiece that rivals the individual batches. Tune in to hear Jim and Todd's full tasting notes, their discussion on the secondary market values for these rare bottles, and their personal rankings of the King of Kentucky Small Batches. Which batch will take the crown? Grab your favorite glass, pour something special, and join us down the Bourbon Road. Cheers! 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/40403450

485. Bonding Over Bourbon: Dusty Old Crow, Angel's Envy, and Old Dominick 03/04/2026

485. Bonding Over Bourbon: Dusty Old Crow, Angel's Envy, and Old Dominick Welcome back to another episode of the Bourbon Road podcast! This week, Todd Ritter is holding down the fort solo while Jim Shannon escapes to warmer weather. But Todd isn't drinking alone at the Bourbon Road bar; he’s joined by two fantastic returning guests to celebrate the Bottled in Bond Act. Amsey Wenning, the "Alec Baldwin of the show" from the Frankfort Bourbon Society and Bourbon on the Banks, is back, along with filmmaker Bo Cumberland, the director behind the Frankfort: The Heart of Bourbon documentary. The guys dive into a deep discussion about Bo's recent documentary work. With his Frankfort film approaching 22,000 views on YouTube, Bo shares the overwhelmingly positive response it has received. He also talks about his exciting new series, Forging a Bourbon Legacy, which explores the deep, intertwining roots of bourbon history in Anderson County. Through short-form episodes, Bo is uncovering the fascinating stories of families and figures like the Ripy family, the Bonds, Judge McBrayer, and the history behind Wild Turkey, proving that Kentucky’s bourbon history is anything but simple. Amsey also shares some incredible news about the Bourbon on the Banks festival, revealing that the charity-driven event recently distributed over $100,000 to local organizations, with volunteers getting a say in where the funds go. Of course, a Bottled in Bond celebration requires some stellar 100-proof whiskeys, and the tasting mat is loaded with unique and highly anticipated pours: First up is a true dusty: 1992 Old Crow Bottled-in-Bond. This 4-year-old Japanese export delivers a classic bourbon nose with rich caramel and dark colors that defy its age. The guys marvel at its luscious mouthfeel and cherry caramel notes, finding it vastly superior to modern iterations of the brand and proving that the "good Old Crow" was truly something special. Next, Amsey brings a unique bottle to the table: Angel's Envy Cask Strength Bottled in Bond. A rare combination of terms, this 6-year-old bourbon achieves its 100 proof through a lower barrel entry proof and meticulous blending rather than adding water. The crew discovers an intriguing almond and amaretto nose, followed by a soft, fruity palate with hints of green apple, light caramel, and a sweet confectioner's sugar finish that drinks surprisingly gentle. Finally, they head south to sample the Old Dominick Bottled in Bond Tennessee Whiskey. Produced in Memphis, this expression features a mash bill of 75% corn, 13% rye, and 12% malted barley. It undergoes the Lincoln County process and is aged in West Tennessee white oak with a heavy #4 alligator char. The result is a bold, earthy pour with notes of dark cherry, sweet pipe tobacco, and a pleasant graininess that finishes with a spicy, white pepper kick. Tune in as the guys sip through these incredible bonded whiskeys, debate the merits of short-form versus long-form storytelling, and share plenty of laughs along the way. Cheers! 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/40307500

484. Exploring the Three Chamber Rye and High West Cask Strength 02/25/2026

484. Exploring the Three Chamber Rye and High West Cask Strength Welcome back to The Bourbon Road! This week, Jim Shannon and Todd Ritter are back in the Corner Rickhouse at the Frankfort Bourbon Society for a classic review episode. With a lineup of four highly distinct and highly anticipated expressions, the guys are ready to dive deep into some serious tasting, ranking, and blending. Before the tasting begins, Jim shares a quick story about a trip to the Perryville Battlefield State Historic Site with his father, reflecting on the weight of history and the value of experiencing it firsthand. They also take a moment to shout out the Bourbon on the Banks festival in Frankfort. Thanks to the support of the Bourbon Roadies and the local community, the event recently distributed over $100,000 to local charities. (Pro tip: Tickets for this year's event go on sale in mid-March, so plan ahead!) Then, it is time to get to the whiskey. This week’s tasting mat is an eclectic mix of sourced blends, historic tributes, and boundary-pushing ryes: Short Barrel 4-Grain Kentucky Straight Bourbon: This 92-proof everyday sipper is an NDP blend out of Atlanta. It combines a wheated bourbon from Wilderness Trail (64% corn, 24% wheat, 12% malted barley) with a rye bourbon from Green River (70% corn, 21% rye, 9% malted barley). The final blend leans heavily on the wheat, delivering a soft, floral nose and a palate reminiscent of honey, sweet tea, and toasted cereal. Old SteelHouse Blueprint Series Batch 002: Sourced entirely from Wilderness Trail, this 105-proof wheated bourbon (64% corn, 24% wheat, 12% malted barley) is aged 5 years. Created as a tribute to the 1933 architectural plans of the T.W. Samuels Distillery, it offers a darker, richer profile than the first pour, with notes of dark fruit, leather, and a surprisingly spicy, pepper-forward finish. High West Cask Strength Blend of Straight Bourbon Whiskeys: Hailing from Park City, Utah, this 117-proof blend combines whiskeys aged 6 to 20 years from Kentucky, Indiana, and Tennessee. Jim and Todd are blown away by its complex nose of fresh hay, wet stone, and Dickel-esque vitamins, giving way to a bold, chewy palate full of dark cherry, peanut butter, and baking spice. Leopold Bros. Three Chamber Rye (Batch 001): The grand finale is a highly anticipated 109-proof rye from Denver, Colorado. Distilled on a custom-built Three Chamber still—a design abandoned after Prohibition—this 80% Abruzzi rye and 20% floor-malted barley whiskey boasts a remarkably low barrel entry proof of 100. It delivers an intense, grain-forward profile bursting with floral potpourri, licorice, and rye bread notes. After sipping through the lineup, Jim and Todd reveal their personal rankings—and find themselves completely split on the top two spots! To close out the show, Todd creates a "Boo-Rye" blend in his glass, combining the Short Barrel, Old SteelHouse, and High West to see how the flavors marry. Tune in to hear the final tasting notes and find out if this impromptu blend was a winner. 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/40227895

483. Craft Innovation & Contract Kings: Inside Lofted Spirits 02/18/2026

483. Craft Innovation & Contract Kings: Inside Lofted Spirits Welcome back to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are joined by a special guest, Pete Marino, the President of Lofted Spirits. If the name Lofted Spirits sounds new to you, you aren't alone—but you definitely know their brands. Pete is here to pull back the curtain on this newly formed parent company that oversees two of the hottest names in the industry: Bardstown Bourbon Company and Green River Spirits. Pete shares his fascinating journey from a long career in the beer industry (working with brands like Miller and Coors) to leading the charge in American whiskey. He discusses the unique philosophy behind Lofted Spirits, describing Green River as "bourbon without the bullshit" and Bardstown as the home of innovation where there is "nowhere we won't go" to find great whiskey. The conversation dives deep into how the company balances its massive contract distilling operations with building its own award-winning brands, and Pete drops some exciting news about upcoming expansions, including a new small-format bottling line that will bring 50mL and 375mL bottles to market. Of course, it wouldn't be The Bourbon Road without a stellar lineup of pours. The tasting mat is packed with four distinct expressions from the Lofted Spirits portfolio, showcasing the range and craftsmanship of their teams: Bardstown Bourbon Company Origin Series Bottled-in-Bond: This 6-year-old high-rye bourbon (60% corn, 20% rye, 12% malted barley) is a staple of their core lineup. Clocking in at 100 proof, it delivers a classic bourbon profile that Jim and Todd describe as definitive, well-rounded, and packed with baking spices. Bardstown Bourbon Company Origin Series High Wheat: Another 6-year-old stunner, this 39% wheat mash bill is bottled at 106 proof. It offers a softer, floral nose with notes of cherry, vanilla, and honey, accompanied by a surprising white pepper spice on the palate that keeps things interesting. Green River Full Proof Wheated Bourbon: A blend of 5-to-7-year-old barrels, this 117.3-proof bourbon is making waves for its incredible value and robust flavor. The hosts rave about its rich, "chewy" texture and notes of dark fruit and oak, declaring it a top contender for the best value in bourbon today. Bardstown Bourbon Company Discovery Series #13: The heavy hitter of the group. This blend of 8-to-15-year-old whiskeys is finished in Hungarian oak staves, adding a layer of sophisticated spice and dark fruit. At 110.8 proof, it brings a complexity that earns its place as the "big dog" of the tasting. Throughout the episode, Pete gives listeners a sneak peek into the future of both brands, including label evolutions and the promise of more age-stated releases. Whether you are a fan of traditional heritage brands or cutting-edge innovation, this episode offers a perfect pour of industry insight and whiskey appreciation. Tune in to find out which of these four bottles won the hearts (and palates) of Jim and Todd! 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/40145640

482. From the Battlefield to the Bottle: A Journey to Perryville, Kentucky 02/11/2026

482. From the Battlefield to the Bottle: A Journey to Perryville, Kentucky Welcome to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter hit the road, navigating a snowy and icy Kentucky winter to visit the historic Sugarbush Farm in Perryville, Kentucky. They are joined by special guests Lizzie and Aaron Haynes, the passionate founders of Peter E. Hart Spirits. The episode delves deep into the rich history of the farm and its namesake, Sergeant Peter E. Hart. Lizzie shares the incredible story of her great-great-great-grandfather, a Union cavalry sergeant who rode with the 13th Union Cavalry—known as "The Dreaded 13". Sgt. Hart survived the bloody Battle of Perryville in October 1862 and later returned to purchase the very land where Lizzie and Aaron now live and operate their business. We explore how the couple drew inspiration from this family legacy and granddaddy's porch-side cigar sessions to launch their own whiskey brand. Aaron, a chemical engineer trained through the University of Kentucky's distillation program, brings his technical expertise to the crafting and blending process, ensuring every bottle honors traditional Kentucky methods. The couple discusses the challenges and triumphs of launching their brand as a non-distilling producer (NDP) in 2020, and their exciting future plans to build a 500-gallon still and a tasting room directly on their historic family property. In this episode, the tasting mat features three exceptional expressions crafted by Aaron and Lizzie. The hosts break down the flavor profiles of each: Peter E. Hart Kentucky Rye Whiskey: This rye whiskey is finished in a freshly poured bourbon barrel that was smoked for eight hours with burning staves. Bottled at 100 proof, this expression features a unique sweet smoke profile that tones down the traditional rye spice. The brand blends rye whiskeys that are no younger than three years. The hosts note a chalky Necco candy aroma alongside a light, elegant fruitiness on the palate. Peter E. Hart Wheated Kentucky Straight Bourbon (Single Barrel): This limited-edition bourbon originally came out of the barrel at a 130 cask strength before being expertly proofed down to 112 to find the perfect flavor balance. It features a highly unique mash bill using honeyed wheat and honeyed malted barley. The hosts rave about its rich mahogany color, deep caramel notes, and a satisfying butter pecan finish. Peter E. Hart Double Oaked 8-Year-Old Kentucky Straight Bourbon: Sourced from Jim Beam, this 105-proof bourbon is double oaked for three months in a Level 4 char ISC barrel without toasting. Its mash bill consists of 67% corn, 23% rye, and 10% malted barley. The secondary maturation creates an elegant, robust pour with intense notes of stewed plums, leather, dried black cherries, and a cinnamon hard candy finish. Listen in as Jim and Todd savor these incredible pours, discuss the balancing act of running a growing family business, and learn how Peter E. Hart Spirits is blending rich Civil War history with top-tier Kentucky 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/40073955

481. Back in the Saddle: Jim Returns for a 4-Bottle Review 02/04/2026

481. Back in the Saddle: Jim Returns for a 4-Bottle Review Welcome back to the Bourbon Road! The long wait is officially over—Jim Shannon has returned from his Dry January hiatus, and he’s ready to make up for lost time. Rejoining Todd Ritter in the Bourbon Road bar, the duo wastes no time getting back to business. To celebrate the return of whiskey to Jim’s glass, they’ve lined up a heavy-hitting "review show" featuring four distinct expressions that span the spectrum of rye and bourbon, followed by a chaotic science experiment at the end. The tasting kicks off with a unique offering from the Castle & Key Experimental Series Rye. This release is finished in Vino de Naranja (Orange Wine) barrels and clocks in at a stout 115.8 proof. It immediately surprises the hosts with vivid notes of chocolate orange and cupcake icing, delivering a "pop rocks" sensation on the palate that balances sweetness with a spicy finish. Next, they shift gears to a historic brand with the Old Overholt 12-Year Rye. A 117-proof Monongahela-style rye, this bottle offers a stark contrast to the first pour. Jim and Todd discuss its dignified, "elderly" profile, noting deep flavors of leather, dried cranberry, and peppery spice. It sparks a conversation about how extra age transforms the typical bright rye profile into something much drier and more complex. Moving into bourbon territory, the guys crack open a bottle from the future—the Elijah Craig Barrel Proof B525. Sitting at 126.2 proof with an age statement of 11 years and 6 months, this release brings the heat and the flavor. The hosts uncover rich layers of brown sugar, molasses, and stewed plums, finishing with a distinct note of red hard candy cinnamon that lingers on the tongue. Finally, they cap off the individual tastings with the Old Forester 117 Series: Prohibition Era Still Proof. Inspired by the "distiller's holiday" of the prohibition era, this 130-proof powerhouse is surprisingly approachable. The guys dig into its dessert-like profile, finding heavy notes of cocoa powder, toasted marshmallow, and a s'mores-like quality that belies its high octane. To close out the show, Jim and Todd decide to mix things up—literally. They combine all four expressions into one glass for a "Boo Rye" blend. Does the combination of orange wine finish, aged rye, and barrel-proof bourbons create a disaster or a masterpiece? Tune in to hear their full tasting notes, their personal rankings of the four bottles, and to find out if the final blend was worth the risk. Cheers to being back on the road! 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/39956565

480. Bonjour Bourbon: A Deep Dive into French Oak Finishing 01/28/2026

480. Bonjour Bourbon: A Deep Dive into French Oak Finishing Bonjour and welcome to another episode of The Bourbon Road! With Jim still observing Dry January, Todd Ritter is flying solo in the host chair—but he’s certainly not drinking alone. To help him navigate a deep dive into the world of French Oak finishing, Todd has recruited two heavy hitters from the local whiskey scene: returning guest Amzie "The Alec Baldwin of The Bourbon Road" Wenning and David Sandlin, proprietor of The House of Commons bar in Frankfort. The trio embarks on a flavorful journey to explore how French Oak influence changes the profile of both bourbon and rye. They kick things off with the "OG" of the category: Maker’s Mark 46. This 94-proof classic sparks a lively debate about what exactly makes "French Vanilla" french (spoiler: it might involve hazelnuts) and leads to stories about dipping bottles at the Loretto distillery. Next up is Blue Note Crossroads from Memphis, Tennessee. Sourced from Kentucky and finished with toasted French oak, this 100-proof bourbon brings notes of toasted marshmallow and oat milk to the table. The guys analyze its creamy mouthfeel and debate whether the fruit notes lean more toward apricot or nectarine. The third pour takes us to Lexington for the RD1 French Oak Finished Bourbon. Clocking in at 101 proof, this high-rye bourbon utilizes a unique wood "chain" method sourced from the five great forests of central France. The group discovers complex layers of chocolate, almond extract, and a nostalgic "fruit roll-up" note that takes them back to childhood. Finally, they cap off the tasting with a pour that’s becoming harder to find: Pursuit United Rye Oak Collection. This 108-proof blend of Sagamore and Bardstown rye is finished with Sherry French Revere Oak. It challenges the group with a polarizing nose of dill versus mint, before settling into a palate of tropical fruit and old-school medicinal candy like horehound and clove. Throughout the episode, Todd, Amzie, and David geek out on production methods—from staves to wood chains—and discuss whether rye or bourbon stands up better to the bold flavors of French Oak. Tune in to hear their full tasting notes and find out how they ranked these four distinct expressions! 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/39895945

479. The Narrator, The Historian and The Guide 01/21/2026

479. The Narrator, The Historian and The Guide Welcome back to the Bourbon Road! In this episode, your host Todd Ritter is flying solo while Jim takes a brief hiatus for Dry January. But don't worry—Todd isn't drinking alone. He has recruited two heavy hitters from the world of whiskey history and travel to fill the void and co-host a packed episode dedicated to the art of the distillery visit. Joining Todd in the studio is Drew Hannish, the voice behind Whiskey Lore and the author of the upcoming book Experiencing American Whiskey. With over 400 distillery visits under his belt across the United States and abroad, Drew brings a national perspective to the table. Also joining the conversation is Jerry Daniels, the owner and proprietor of Stone Fences Tours. A Kentucky historian and tour guide extraordinaire, Jerry offers an insider’s look at the Bluegrass State’s evolving tourism scene, from the big heritage brands to the craft innovators. The conversation kicks off with a deep dive into whiskey travel. Drew shares insights from his journeys, highlighting hidden gems outside of Kentucky. We discuss the "Land of Oz" vibe at Minden Mill in Nevada, the emerging scenes in Missouri and Texas, and why Pittsburgh might just be the next great whiskey destination. Jerry counters with his favorite Kentucky experiences, offering tips on how to navigate the trail beyond the standard tasting. The group discusses unique offerings like the "Science Tour" at Wilderness Trail, the archaeological digs at Buffalo Trace, and the party atmosphere at Whiskey Thief. The trio also tackles the current state of the industry. With rumors of market corrections and distillery closures swirling, our guests offer a grounded perspective on what is actually happening. Is the boom over, or is the market just normalizing? They discuss the shift in consumer demographics, the rise of "experience-based" tourism, and why history and craft will always keep whiskey relevant even as trends shift. Of course, it wouldn't be The Bourbon Road without a tasting session. Todd, Drew, and Jerry sample through three distinct expressions, analyzing the nose, palate, and finish of each. On the Tasting Mat: The Macklowe Collection Kentucky Straight Bourbon Whiskey: A luxury release distilled in Danville, Kentucky. This High Corn recipe (75% corn, 21% rye, 4% malted barley) is aged for at least four years and bottled at 92 proof. The guys discuss the "confectionary sugar" sweetness, notes of honey candy, and the surprising mouthfeel of this newcomer to the scene. Jack Daniel's Single Barrel Heritage Barrel: A special Tennessee Whiskey release that utilizes heavy toasting and a low entry proof (100 proof) to create a unique profile. Aged at the top of the highest barrel houses in Lynchburg, this 100-proof pour sparks a conversation about "banana nut bread" notes, marshmallow cream, and how Jack Daniel's continues to innovate within its traditional framework. Penelope 10-Year Private Select: Part of the Estate Collection, this straight bourbon clocks in at 106.8 proof. It features an intriguing mash bill blend of corn, rye, malted barley, and a mysterious 1% wheat. The group breaks down the floral nose, the transition from leather and tobacco to fresh citrus, and the long, spicy finish that lingers like "pop rocks." Throughout the episode, the guys geek out on production details—from the science of yeast to the impact of barrel entry proof—and debate their personal rankings of the three pours. Tune in to hear their thoughts on travel, history, and which bottle stood out the most, without us spoiling the winner here! Grab your favorite glass, settle in, and join us as we travel the country one dram at a time. Cheers! 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/39814975

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

The Bourbon Road

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