Avsnitt
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This episode we're pouring one of the most unusual bottles we've ever brought home from Kentucky.
The Elijah Craig Barrel Select Grenade Bottle.
A tiny barrel-shaped release from Heaven Hill that bourbon fans actively seek out whenever it appears at the distillery.
Along the way we discuss:
• The Heaven Hill experience• Bourbon hunting in Kentucky• Single barrel whiskey• Why rare doesn't always mean favourite• Christmas cake and dried fruit tasting notes• Elijah Craig's different expressions
A fun discussion about hype, scarcity, and finding what you actually enjoy drinking.
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Dave and H taste Jack Daniel's Bonded (released May 2022), compare it to the classic JD No.7, and share tasting notes of dark chocolate, fruit & nut and banana on the nose and palate. They agree this bonded expression drinks nicely neat and highlights the higher proof character.
The episode explains the Bottled‑in‑Bond law (1897) and its rules: one distilling season, one distiller, one distillery, a minimum of four years aging in bonded warehousing, and bottling at 100 proof. They discuss historic bonded warehouses and what the designation means for quality and consistency.
Dave and H also unpack the Tennessee whiskey distinction — the Lincoln County Process (maple charcoal filtering) — and how it relates to bourbon.
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Saknas det avsnitt?
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This episode we open a bottle that nearly disappeared before we recorded it.
Weller Antique 107 Barrel & Batch Single Barrel Pick
A wheated bourbon packed with:
• Buttered cinnamon toast• Vanilla pod• Apricot notes• Rich caramel sweetness
We also explore:
• The story of William Larue Weller• How wheated bourbon changed whiskey history• The connection between Weller and Pappy Van Winkle• The famous Weller Rainbow lineup• Why single barrel picks can be so special
And the story behind the friend who gifted us this bottle.
One pour. Ten minutes. Aussie Bourbon Lovers.
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We open and taste the Maker's Mark Cellar Age 2023, describing rich notes of maple syrup, stroopwafel-like caramel, cinnamon spice, and a lingering cherry sweetness with a long, sticky mouthfeel.
The episode also explores the bottle's story: how Maker's Mark finishes select barrels in a cool cellar to slow oak influence, the limited annual release, memories of visits to Kentucky, and why this expression is considered a standout value worth seeking out in duty-free or at festivals.
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This episode we open a Las Vegas store pick:
Old Forester 100 Proof Barrel Pick from Liquor Lineup.
After a recommendation from listener Lee, Dave made the drive across Vegas during a work trip to visit one of the city’s best whiskey stores.
The result?
A ridiculously good Old Forester barrel pick packed with:
• Cherry pie notes• Candy sweetness• Molasses• Caramel• Jolly Rancher flavours
We also chat about:
• Why barrel picks are such a fun part of bourbon culture• How whiskey stores in America differ from Australia• Why travel bottles carry memories• The challenge of choosing which bottles make it home in your luggage
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This episode we open one of the more unusual bourbons we’ve brought back from America:
Frey Ranch Quad Malt Four Grain Bourbon.
A distillery-only release from Nevada that takes farm-to-glass whiskey seriously.
Every grain is grown on the property.
Every grain is malted.
Everything happens on the farm.
We talk about:
• Visiting Frey Ranch in Nevada• The drive through Reno and Fallon• Why this bourbon tastes unlike most Kentucky bourbon• Whether fully malting all four grains changes flavour• Farm-to-glass distilling done properly
Tasting notes include:
• Maltesers• Malt biscuits• Chocolate• Butter• Grain character
And one big regret:
Not bringing more home.
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H & Dave enjoy Larrikin's Small Batch Kentucky Straight Bourbon Whiskey—an approachable 40% ABV, six-year-aged bourbon with a mash bill of 86% corn, 10% rye and 4% malted barley.
Tasting notes highlight caramel, vanilla, biscuity sweetness and warm spice (think apple pie, nutmeg/cinnamon), plus the brand’s laid-back Aussie charm and friendly distillery vibe.
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Dave n H taste and celebrate the new Peerless 10-year Henry Craver edition, describing its stunning colour, rich mouthfeel and tasting notes like citrus, marmalade, coconut, vanilla and caramel. They discuss the bottle’s limited release, the queue at the distillery, and why this bourbon has a devoted following.
The episode also explores Peerless’s craft approach—sweet mash, barrel-proof bottlings and Corky Taylor’s commitment to quality—plus personal anecdotes about sourcing the bottle and why it’s hard to find outside Kentucky.
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This episode dives into George Remus Straight Bourbon Whiskey — a widely available bottle that seriously overdelivers for the price.
We break down:
Why MGP whiskey has become so respectedWhat makes this a standout value bottleAnd the wild story behind George Remus himselfFrom pharmacist to criminal lawyer to “King of the Bootleggers,” Remus’ story is one of the most fascinating in bourbon history — and possibly even inspired The Great Gatsby.
A great mix of accessible bourbon, great value, and one hell of a story.
00:00 Introduction to George Remus Bourbon03:11 The Story Behind George Remus06:02 The Legacy of Prohibition and Bootlegging09:13 Tasting Notes and Final Thoughts
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This episode dives into Virginia Black American Whiskey — a bottle backed by Drake that raises more questions than answers.
It’s not labelled as bourbon.It’s distilled in Indiana.It’s darker than it should be for its age.
So what’s actually going on?
We break down:
What likely sits behind the liquid (MGP sourcing)Why it doesn’t qualify as bourbonWhether flavouring or finishing is involvedAnd why, despite all that… it’s actually pretty enjoyableThis is a great example of judging a bottle too early — and being proven wrong.
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To celebrate 100 episodes, we finally open one of the most hyped bourbons in the world — George T. Stagg from the Buffalo Trace Antique Collection.
At 135 proof and uncut, it’s everything you’d expect… and more.
But this episode goes beyond the pour.
We reflect on:
Our favourite moments from the podcastThe incredible people we’ve met along the wayWhat surprised us most about the bourbon industryAnd why we feel like we’re only just getting startedThis is part celebration, part reflection, and part appreciation for the journey so far.
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This episode dives into Elijah Craig Kentucky Straight Rye — and the surprisingly confusing world of what “straight rye” actually means.
We break down the legal definition, taste profile, and why this particular rye is so approachable — especially for bourbon drinkers who aren’t usually fans of rye.
Along the way, we explore:
What “barely legal rye” meansWhy rye can feel spicy or aggressiveHow mash bill changes flavour dramaticallyAnd why your taste in whiskey evolves over timeIf you’ve ever struggled with rye… this is the episode that might change your mind.
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This episode starts with a long-awaited moment.
We finally open a Peerless Double Oaked Bourbon, a bottle that’s been sitting on the shelf for a while, signed at the Kentucky Bourbon Festival and calling out to be opened.
We talk through what makes Peerless different as a distillery, including their sweet mash process, barrel-proof approach, and double oaked finishing. The result is a rich, dessert-like bourbon that easily stands alongside some of the best double oaked expressions out there.
From there, the conversation shifts.
We discuss a creator attempting to visit every stop on the Kentucky Bourbon Trail and ask whether it’s actually possible to have a “bad” distillery experience.
It leads to a surprisingly hard question:What’s the least impressive distillery experience we’ve had?
And even then, the answer isn’t straightforward.
This episode is about great bourbon, memorable experiences, and why some distilleries, like Peerless, are worth going back to again and again.
Podcast chapters00:00 Opening the bottle00:45 What is Peerless Double Oaked01:45 How Peerless is different03:00 Colour and nose04:15 First taste reactions05:30 Why we opened it now06:30 Bourbon trail creator discussion08:00 Can you have a bad distillery09:30 Least impressive experiences11:30 Why Peerless stands out13:00 Going back again13:30 Wrap and cheers
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This episode is a bit of a reset for us.
We’re drinking Jack Daniel’s Triple Mash, a blend of Tennessee whiskey, rye and American malt, and it opens up a conversation we probably should have had earlier.
What exactly is a “triple mash”? How does it taste? And how does Tennessee whiskey actually differ from bourbon?
We talk through the flavour, which is far more complex than expected, with notes of caramel, cinnamon, fruit and a surprising balance at 50% ABV.
From there, it turns into something bigger. Why have we avoided Jack Daniel’s for so long? Is that an Australian thing? And are we missing out on some genuinely great whiskey because of old perceptions?
We also dig into the Lincoln County Process, the definition of Tennessee whiskey, and the story behind Jack Daniel’s and Nearest Green, which is one of the most important and increasingly recognised stories in American whiskey.
And with an upcoming trip to Lynchburg, there’s more to come.
Podcast chapters00:00 Opening the bottle00:45 What is Triple Mash02:00 Nose and first impressions03:15 Cinnamon and caramel notes04:30 Palate reaction05:30 Banana and spice flavours06:30 Avoiding Jack Daniel’s07:00 Tennessee whiskey vs bourbon08:00 Lincoln County Process explained08:30 Nashville and Lynchburg plans09:00 The Nearest Green story09:30 Rethinking Jack Daniel’s
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This episode is about a whiskey with a story that changed after we bought it.
We’re drinking Treecraft Small Batch American Whiskey, picked up directly from a small distillery on Treasure Island in San Francisco Bay. At the time, it stood out because it was local, unusual, beautifully packaged, and worth supporting. It wasn’t a favourite pour then, and it still feels a little young now, but the story behind it has become far more meaningful.
Since that visit, Treecraft has shut down. That means this bottle has become something rare: a whiskey from a distillery that no longer exists.
We talk through what it tastes like today, why the nose and palate feel so different, whether more barrel time might have changed everything, and why trying and supporting small distilleries is still worth doing, even when the end result isn’t perfect.
This one also turns into a broader reflection on the people who take a chance on distilling, the stories they create while they’re doing it, and why some bottles matter for more than just the liquid inside them.
Chapters00:00 No pop and first impressions00:45 Treecraft Small Batch American Whiskey01:30 Why it’s not bourbon02:10 Treasure Island and the distillery visit03:40 Buying the bottle to support them05:30 Finding out Treecraft shut down06:20 Nose vs palate07:00 Should it have stayed in the barrel longer07:35 Supporting small distilleries0:800 Young whiskey and what distillate matters09:05 Redwood Empire and future trips09:20 A toast to the people who have a crack
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This is a different kind of episode and an extra long one, because Ashley Barnes takes us deep into the actual process of blending bourbon at The Blending House in Kentucky.
Ashley is the Master Blender here, and instead of simply pouring us a finished whiskey, she walks us through how a real blend comes together. Starting with 18 barrels, she explains how she evaluates them, separates them into flavor groups, and builds them back up into something balanced, expressive and true to the intended profile.
We talk about base notes, fruit notes, top notes, vanilla-forward barrels, and why some barrels are better as single barrels while others need to be part of a bigger blend. Ashley also explains how blending can work across mash bills, how she can often predict when a barrel will nose-dive with age, and why proofing is one of the biggest turning points in the whole process.
Along the way, she shares the chemistry behind flavor, how compounds behave differently in ethanol and water, why she lets blends rest before making decisions, and how she brings in outside palates to challenge her assumptions and refine the final product.
If you’ve ever wondered how a bourbon brand keeps its flavour profile consistent, or how much work really happens behind the scenes before whiskey hits the bottle, this episode is a proper masterclass.
Chapters00:00 Why this episode is different00:45 Meet Ashley Barnes02:00 Starting with 18 barrels04:30 Separating flavor groups05:45 Evaluating barrels07:15 Vanilla, corn and chemistry09:15 Blending across mash bills10:45 Predicting ageing performance12:00 Learning from legends14:15 Tasting the base blend15:30 Mixing paint and building flavor16:15 Vanilla-forward barrels17:30 Single barrels vs blend-friendly barrels19:30 Letting others taste the work20:45 Why technique matters22:10 The “dump and pray” blend23:30 Same barrels, different result24:45 Gathering outside feedback26:00 Letting a blend rest27:10 Finding the perfect proof28:00 Holiday Toast and flavour goals29:30 Keeping detailed notebooks30:30 Final thoughts
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This episode is all about rethinking rye whiskey.
We’re drinking WhistlePig 10 Year Small Batch Rye, a Vermont whiskey that helped change our minds about rye.
WhistlePig started as a non-distilling producer, sourcing whiskey before eventually building its own distillery. Under the guidance of legendary Master Distiller Dave Pickerell, the brand became one of the most recognised names in American rye.
The whiskey itself is surprisingly fruity and approachable. We’re picking up apricot, nectarine, spearmint freshness, white chocolate sweetness and a gentle pepper spice on the palate.
Along the way we talk about why rye grows better in northern climates, how bourbon drinkers often evolve into rye drinkers, and the growing whiskey tourism scene including WhistlePig’s impressive tasting experience in Louisville called The Vault.
Most importantly, we talk about how one bottle can completely change your opinion about a style of whiskey.
If you’ve ever said “I’m not a rye drinker”, this episode might convince you otherwise.
Chapters
00:30 WhistlePig 10 Year Small Batch Rye01:10 The WhistlePig backstory02:00 What an NDP is03:00 Stone fruit notes on the nose04:00 White chocolate and mint notes05:00 Fruity palate with pepper spice06:30 The Liquid Death collaboration07:00 Where rye grows best07:30 WhistlePig’s Louisville tasting experience08:40 Becoming a rye drinker09:20 Gateway rye whiskeys
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We’re cracking open a New Riff Single Barrel from Kentucky Bourbon Festival 2025, signed by Master Distiller Brian and chosen as a Distiller’s Row pick.
New Riff built its name on transparency and tradition, non chill filtered, bottled in bond releases, and a commitment to quality. This single barrel clocks in at 116 proof and delivers deep caramel, dried fruit, leather and earthy richness from nose to finish.
But the bigger question we explore is this: when you’re surrounded by incredible bourbon at a festival like KBF, how do you decide which single bottle gets the precious luggage space?
We unpack what makes a single barrel special, whether blends are actually more reliable, and whether the market is starting to feel saturated with “single barrel” labels that don’t always carry the same meaning.
This one stood out not because it shouted the loudest, but because it felt balanced, layered, and genuinely unique.
Chapters00:00 The pour and the signature00:45 New Riff’s backstory02:00 Philosophy – non chill filtered and bottled in bond03:10 Nose – Werther’s and leather04:45 Palate – caramelized date richness06:00 Choosing one bottle at KBF08:00 Unique vs too different09:30 Single barrel vs blend
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This episode is about more than bourbon. It’s about travel, memory, and the way a bottle can take you straight back to a moment in time.
We’re drinking the Maker’s Mark Singapore City Expression from the Wood Finishing Series, one of the international airport exclusives that can only be purchased in that specific city.
Using Maker’s unique stave finishing process, this release builds on the familiar Maker’s profile but layers in rich cherry confectionery notes, milk chocolate, custard sweetness and gentle spice.
We unpack how the stave finishing works, why these bottles are surprisingly difficult to get, and what makes airport-exclusive bourbon hunting such a strange and wonderful challenge.
Most of all, we talk about how certain bottles carry personal meaning. This one takes us straight back to a family holiday in Singapore, late nights, incredible food, and a few slightly questionable footwear decisions outside a bar.
Sometimes the best story in the glass is your own.
Chapters00:10 The pop and first impressions00:40 What the Singapore City Expression is01:50 How Maker’s stave finishing works03:10 Tasting notes – cherry and chocolate04:40 What makes this different to standard Maker’s06:00 Airport-only exclusives explained07:40 The Singapore family trip memories09:00 Why Maker’s is always approachable10:40 Sentimental bottles and storytelling12:00 Can you still find these
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Denver Cramer is back, and we’re finishing a bottle the right way: on the mic, with a Michter’s Barrel Strength Rye (2016).
We talk about the signature Michter’s profile and why it hits so consistently. Denver’s take is simple and convincing: barrels, careful temperature control during ageing, and that lower barrel entry proof mindset that prioritises flavour over efficiency.
Then we get nerdy about glassware. Denver explains what the glass is doing by pushing off volatile alcohol so the flavours show up cleaner, which becomes immediately relevant when we wildly underestimate the proof.
From there it turns into a broader conversation about rye. Why it’s harder to distil, why a truly great rye is rare, and how the real world of whiskey includes commercial decisions: barrels that don’t fit the “house profile”, blending constraints, and why some great liquid never becomes the product people expect.
If you’ve ever wondered why Michter’s feels so recognisable, this one connects a lot of dots.
Chapters00:00 Intro and bottle kill00:26 Michter’s Barrel Strength Rye (2016)00:55 Why rye is difficult to distil01:15 The Michter’s profile01:55 Proof guess and reveal02:28 What the glass is doing03:00 Passion vs commerce03:30 Do we actually like rye?04:50 Secret samples and rye rabbit holes05:35 Barrels that don’t fit the profile06:40 Why Denver loves Michter’s07:35 The “no 10-year release” philosophy09:10 Picking Michter’s in a blind tasting
- Visa fler
