Podcasts about Jim Beam

We bought this bourbon because it came in a bowling pin. Seriously. Fresh home from Kentucky Bourbon Festival, we're cracking one of the more ridiculous—and brilliant—souvenirs we brought home: Jim Beam Ten Pin. It's a 10-year-old, 100-proof bourbon packaged inside a proper white-and-red bowling pin decanter. The surprise? The whiskey inside is genuinely delicious. We find peach crumble, whipped cream, stone fruit and plenty of confectionery sweetness before heading down the rabbit hole of bourbon decanters, why they became such a fascinating part of bourbon history, and why we're suddenly seeing so many fun examples again. We also recap how we actually got the bottle at Kentucky Bourbon Festival and why we reckon a few more Aussies should make the trip next year. Come for the bowling pin. Stay for the bourbon.

Send us Fan MailWe retrace our 11-day run through Kentucky leading up to the Kentucky Bourbon Festival and tell the real story behind the bottles, the bus tour, the volunteer work, and the people who make Bardstown feel like a second home. We share what went right, what surprised us, and why the best pours often happen outside the official tasting lines. • kicking off Season 8 and setting the festival mission • hunting a 1965 I W Harper Bottled In Bond through Revival Vintage Spirits • using Bardstown as the perfect bourbon travel hub • early distillery stops and gift shop strategy at Jim Beam and Heaven Hill • hosting Dan McKee for dinner plus a night that goes sideways fast • Louisville barrel thieving with Tegrity and a visit with Amin • volunteering to load in distilleries and how the festival runs backstage • tasting Dark Arts releases with Macaulay Minton in Lexington • Scotchy Bourbon Boys bus tour stops at Whiskey Thief Four Roses and Buffalo Trace • picking a Whiskey Thief barrel and how to find the Scotchy pick • Bourbon In The Air highlights plus why some lines feel worth it • Old Forester Kentucky Boy release and our take on value vs price • Whiskey House events and the My Kentucky Home dinner train • meeting Jim Gaffigan and gifting bacon bourbon balls • wrapping the weekend with final bottle pickups and goodbyes Remember www.scotchybourbonboys.com for all things scotchy bourbon boys, Glenn Carons and t-shirts are available. Whether you listen to us or you like us, make sure that you leave good feedback, especially on Apple. Write a review, give us five stars, that helps us out so much. Eleven days. Multiple towns. More bottles than we planned. Season 8 starts with our full Kentucky Bourbon Festival travel diary, from the first volunteer meeting in Bardstown to the last goodbye pour on the way home. We talk through the real mechanics of doing bourbon country the right way: where to base yourself, how to book meals and tastings, when to buy early, and how to avoid burning out your palate before the main events even begin.We get into the moments that made this year different: tracking down a vintage 1965 I W Harper Bottled In Bond through Revival Vintage Spirits, stacking distillery stops like Jim Beam and Heaven Hill, and hosting Michter's master distiller Dan McKee for a laid-back dinner that turns into a night none of us will forget. We also hit Louisville for barrel thieving at Tegrity and a visit with Amin, then head to Lexington to taste Dark Arts festival releases with blender and owner Macaulay Minton.Once the Kentucky Bourbon Festival events kick off, we break down what worked: smoother Will Call, better line flow, strong food, and a media tent setup that makes live interviews and quick conversations easier. We share highlights from our Scotchy Bourbon Boys bus tour with stops at Whiskey Thief, Four Roses, and Buffalo Trace, including a Whiskey Thief barrel pick you can ask for by name. And yes, we also tell the story of meeting Jim Gaffigan and handing over bacon bourbon balls.If you love bourbon, Bardstown, barrel picks, and the culture behind the glass, hit play, subscribe, and leave us a review so more bourbon fans can find the show. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

The very first time we saw Knob Creek 12 Year Cask Strength bourbon appear was back in 2020. Hitting retail shelves for about $90 a bottle, the whiskey disappeared pretty quickly and secondary prices went up. Now, in 2026, the good folks at Jim Beam are back at it. In this episode, we taste and review the brand new batch of Knob Creek 12 at cask strength. As you know, we can be pretty tough on some beam products. However, our verdict on this one may surprise you. Do you like Knob Creek and other Beam products? Let us know if you do and thanks for listening. --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Chef and restaurateur Brian Landry joins Bourbon Lens to share his journey from line cook to multi-concept hospitality owner — and the story behind his new book exploring the deep connection between food and music.In this episode, Brian walks through the origin of his acclaimed Kitchen Table restaurant, the Beam family history woven into its story, and why community focus — not trends — has been the real driver of his success across multiple locations. We dig into how storytelling shapes every menu and beverage program he builds, including a pizza program that highlights the yeast strain from Jim Beam's original yeast.Brian also previews the upcoming Icons Dinner and its bourbon pairing menu, talks candidly about the challenges of expanding a hospitality group through COVID-19, and shares what's next for his growing restaurant ventures — plus the inspiration behind his new book on food and music.In this episode:Brian Landry's culinary background and early restaurant experienceThe concept and true story behind the Kitchen TableWhy community focus sustains restaurant success long-termThe role of storytelling in food and beverage experiencesA first look at the Icons Dinner and its bourbon pairing menuThe inspiration and content behind Brian's new bookHow food and music intersect to shape culture and communityNavigating restaurant expansion challenges during COVID-19What's ahead for Landry's hospitality venturesTimestamps:00:00 – Introduction to Brian Landry and his culinary journey01:56 – How Brian got started in the restaurant industry03:59 – The importance of community in restaurant success05:59 – Details about the Kitchen Table and its story07:59 – The connection between food, music, and storytelling10:00 – Upcoming events: Icons Dinner and bourbon pairing12:02 – The inspiration behind Brian's new book14:02 – Future plans for Landry's hospitality ventures

Send us Fan MailWe get ready for the Kentucky Bourbon Festival and relive how a bourbon trip becomes a mix of friends, schedules, and chasing the next great pour. Then we dig into why Michter's keeps winning us over and argue about whether festival bottle lines count as real bourbon hunting.• Kentucky Bourbon Festival plans with the full crew, house schedule, and bus tour energy • Bourbon balls for the holidays, merch updates, and where to follow us online • Why Michter's shelf lineup stays consistent and drinkable • Quality-first releases versus mash bill transparency, including skipping a 10-year release • The Michter's rye bottles that changed our minds and shaped our palates • Bottle-your-own at Michter's Fort Nelson, anniversary pours, and the chair story in Shively • What went wrong with last year's long lines and limited allocated bottles • How Jim Beam handled festival sales better, plus why single barrels matter • Whether a festival-only batch release solves the problem or kills the huntPlease, please leave us a five-star review with a review about what you like about usWaiting in a bourbon line for two hours and walking away with nothing changes how you see a festival. We're gearing up for the Kentucky Bourbon Festival with the whole crew, but we also want to talk honestly about what worked, what didn't, and what we hope gets fixed this year, because the festival is supposed to feel like the Super Bowl of bourbon, not a lesson in frustration.We spend a big chunk of time on Michter's, one of our favorite distilleries to drink and to visit. We talk through why Michter's Sour Mash and their core lineup are such reliable pours, how their team protects a consistent flavor profile, and why they're willing to skip a release when it doesn't meet their standard. It turns into a real conversation about whiskey transparency versus quality: do you need the mash bill, or do you trust what's in the glass?Then we jump back into festival strategy. We break down last year's Kentucky Bourbon Festival bottle situation, the Heaven Hill line chaos, and why Jim Beam's setup felt smoother for actual festival-goers. We also spotlight festival single barrel picks as a smart move when allocated bottles get messy, and we dig into a rumor we've heard about a Kentucky Bourbon Festival only release designed to keep people from leaving empty-handed. Of course, that leads to our favorite argument: is the festival still “the hunt,” or is it a stocked pond where you just choose your fish?If you love bourbon travel, distillery visits, allocated bottle drama, and honest tasting talk, hit play. Subscribe, share this with your bourbon crew, and leave us a review so more whiskey fans can find the show. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Steve, Miss Beka Sue & Justine talk about Jim Beam courting podcasters and influencers to visit them. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Beautiful bottles and brilliant blends are the unofficial theme of this week's Bourbon Bytes Podcast. Jim Beam is bringing back one of its most collectible pieces of bourbon history with the Ten-Pin Decanter. Inspired by the bowling-pin bottles that date back to the 1950s, the new release holds 10-year-old, 100-proof Jim Beam bourbon and will be available in limited quantities at the American Outpost in Clermont. Brough Brothers is also celebrating Louisville history with two new bottles created in partnership with the Belle of Louisville, the world's oldest operating Mississippi River steamboat. The 96-proof Captain's Cut and 118-proof Cask Strength releases feature commemorative artwork, with proceeds helping support preservation of the historic ship. Then things get experimental. Redwood Empire The Hyperion Batch 001 combines four different styles of whiskey — bourbon, rye, wheat whiskey, and single malt — using more than 10 mash bills and whiskey ranging from 7 to 14 years old. And Cedar Ridge's 2026 Anniversary Edition takes finishing to another level, combining bourbon finished in Madeira, Napa Cabernet, PX Sherry, Tawny Port, and Tokaji casks. On the gaming side, I'm also breaking down some of my favorite announcements from Gamescom Opening Night Live, including RollerCoaster Tycoon: Wonderworks, Age Twisters, new Mega Man and Rayman games, Final Fantasy VII Revelation, and a free Witcher 3 remaster upgrade. Then it's time for a Byte-Sized Review of Stetson Kentucky Straight Bourbon. This new collaboration between Stetson, Green River Distilling Co., and Bardstown Bourbon Company is a 100-proof high-rye bourbon blended by Dan Calloway after a three-year sourcing and tasting process. The whiskey carries a reported average age of seven years and comes in one of the most striking bottles I've seen all year. But does the bourbon inside live up to the presentation? Expect milk chocolate, caramel, fudge, peanut butter, oak, dark red fruit, baking spice, and a sweet candy-shop profile that stays impressively balanced at 100 proof.

Send us Fan MailWe go head to head on Knob Creek 12 Year 2026 at 100 proof versus the rare 121.2 proof cask strength release, asking whether proof actually equals better flavor. The 100 proof impresses with balance and peanut brittle notes, then the cask strength lands a rich butterscotch finish that blows past our scoring scale. • upcoming Bourbon on the Banks and Kentucky Bourbon Festival plans • why we start with the lower proof first in a fair tasting • Knob Creek history, Beam small batch roots, and personal Knob Creek stories • what “cask strength” means and why adding water was the original intent • our barrel bottle breakdown scale for nose, body, taste, and finish • tasting notes on the 100 proof 12 year, including cinnamon, caramel, vanilla, peanut brittle, leather and oak • tasting notes on the 121.2 proof cask strength, including richer caramel, vanilla chew, butterscotch, and a long sweet finish • final scores and which bottle we would share for which occasion Remember, www.scotchybourbonboys.com for all things scotchy bourbon boys. Same age statement, same distillery DNA, two very different proof points. Tonight we put Knob Creek 12 Year 2026 at 100 proof against the limited Knob Creek 12 Year Cask Strength 2026 at 121.2 proof and chase one question all the way down the glass: does higher proof really mean more flavor, or does the standard release win on balance?We start with what makes Knob Creek a modern classic in Kentucky bourbon: long aging, heavy oak influence, caramel and vanilla, and that unmistakable Beam family nuttiness. Then we break down what “cask strength” and “barrel proof” actually change in the final bottle, from mouthfeel and finish to how alcohol heat can either hide flavors or amplify them. We also use our Barrel Bottle Breakdown rating scale so you can follow the nose, body, taste, and finish in a clear, repeatable way.The 100 proof 12-year delivers big with cinnamon, brown sugar, dried apple, caramel, and a peanut brittle note that screams Knob Creek. Then the cask strength surprises us with a richer caramel-vanilla nose and a butterscotch-driven finish that drinks shockingly easy for 121.2 proof, earning a score so high it breaks our scale. If you love bourbon reviews, tasting notes, and honest proof debates, this pour is for you.Subscribe, share this with a bourbon friend, and leave a review on Apple or your favorite podcast app so more people can find the show. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Chasing allocated bottles and overhyped secondary market releases often leads to overpriced disappointments while world-class heritage pours hide in plain sight. Modern whiskey consumers spend months hunting rare unicorns, completely ignoring the foundational distilleries that built the entire industry. Grounding your palate in legacy brands is the quickest way to separate actual distillation quality from clever scarcity marketing.We sit down with whiskey expert Russ Kempton to break down why foundational bottles from Jim Beam, Jack Daniel's, Buffalo Trace, Evan Williams, and Wild Turkey remain the gold standard of American spirits. We get into the legal distinctions between straight bourbon and Tennessee whiskey, the thermal dynamics of multi-story rickhouse aging, and the exact science behind sour mash setback traditions. Russ Kempton also breaks down how master blenders utilize diverse campus microclimates to achieve rock-solid flavor consistency year after year.Building an exceptional palate requires pushing past secondary market hype and acknowledging the physical realities of spirit maturation, oak contact, and proof adjustments. Viewers will walk away with a deeper appreciation for shelf-stable staples, along with a practical framework for evaluating pour value without overpaying. Respecting the history of brown liquor ultimately changes how you shop the aisle and what you expect from your glass.If you care about spirits history, distillery operations, and whiskey evaluation, you will get a lot from this episode. Be sure to Subscribe and Share this video with fellow enthusiasts. What classic legacy bottle still holds a permanent spot on your home shelf despite all the allocation noise? Drop your thoughts in the comments below!

Final Orders Pt, 5: Live By the Spirit's Power By Louie Marsh, 8-16-2026     How Do I Live By the Spirit's Power?   1) ASK Him to fill my life.   16  And I will ask the Father, and he will give you another Helper, to be with you forever, 17  even the Spirit of truth, whom the world cannot receive, because it neither sees him nor knows him. You know him, for he dwells with you and will be in you.. 26  But the Helper, the Holy Spirit, whom the Father will send in my name, he will teach you all things and bring to your remembrance all that I have said to you.  John 14:16-17, 26 (ESV)   He indwells us and reminds us of Jesus words. He's given to us in addition to Jesus, He's ANOTHER friend!   "18And do not get drunk with wine, for that is debauchery, but be filled with the Spirit," (Ephesians 5:18, ESV)   Don't be drunk with wine, because that will ruin your life. Instead, let the Holy Spirit fill and control you. Eph. 5:18 (NLT)   BE BEING FILLED – literal translation. Paul admits that we need something to modify our behavior very near where you sit right now, people are filling themselves with spirits.  Unfortunately those spirits are called, Bud, Jim Beam, and Coors, not the Holy Spirit. Filled = controlled!   Five Keys To Being Filled -   ·  God COMMANDS us to be filled. - the verb is in the imperative mode -   This isn't an option - it's part of letting Jesus be your Lord! If you fail to seek this - you are disobeying God.   · It's an ongoing, CONTINUAL ACTION    - the verb is in the present tense.   When we notice that our spiritual tank is getting low, we need to get tanked up - tanked up on the Spirit that is! When asked if he was filled with the Spirit, Dwight L Moody replied, "Yes, but I leak."   · It's for EVERYBODY  -   the Verb is plural in number. Being filled with the Spirit isn't just for Elders & preachers It's for every Christian, from the oldest to the youngest.   · It's done TO US not by us –   The Verb is in the passive voice - meaning that the subject of the verb (us) is inactive but being acted upon!   You don't get filled by working for it.  No amount of crying, screaming, no amount of knowledge or degrees, will get this for you. No, you must bring a simple desire for the fullness and a complete surrender of your life to God.   · It's the FRUIT not the gifts.   22  But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, 23  gentleness, self-control; against such things there is no law. Galatians 5:22-23 (ESV)   The true sign you are spirit filled isn't how gifted you are but how much fruit of the Spirit you show in your life – how much of Christ's character is formed in you!   2) ALLOW  Him to comfort me.   7  Nevertheless, I tell you the truth: it is to your advantage that I go away, for if I do not go away, the Helper will not come to you. But if I go, I will send him to you. John 16:7 (ESV)   Form: para,klhtoj   one called alongside to help; (1) as a legal t.t., as one who appears in another's behalf advocate, defender, intercessor (1J 2.1); (2) as one who gives protection, help, and security helper, comforter, counselor (JN 14.16).   The Spirit is a friend, someone who comforts, guides, challenges, helps, defends, and kicks us in the butt as needed!  THAT'S true friendship!!   3) ACCENTUATE His exposure of our hearts.     8  And when he comes, he will convict the world concerning sin and righteousness and judgment: 9  concerning sin, because they do not believe in me; 10  concerning righteousness, because I go to the Father, and you will see me no longer; 11  concerning judgment, because the ruler of this world is judged. John 16:8-11 (ESV)   Ø Sin – we must not deny the pain and sin in our hearts, we are sinners.   Always the starting point, you've got to admit you need help before you can get it!   Ø  Righteousness – thru the cross not works     Ø Judgment – God is in control, Satan defeated   The widely held notion that good and evil struggle back and forth, and that they are roughly equal, the Spirit wants us to come to trust that God is in ultimate control, and that there will be a judgment day when God's standards will be upheld!   4) ACTIVATE His guidance into truth.   13When the Spirit of truth comes, he will guide you into all the truth, for he will not speak on his own authority, but whatever he hears he will speak, and he will declare to you the things that are to come." (John 16:12–13, ESV)   How? o Be OPEN to my error or ignorance. o Be QUIET and listen. o Be WILLING to do the hard work. o Be CONFIDENT in Him to do what I can't do.     5) Always stay FOCUSED on Jesus!   "13When the Spirit of truth comes, he will guide you into all the truth, for he will not speak on his own authority, but whatever he hears he will speak, and he will declare to you the things that are to come. 14He will glorify me, for he will take what is mine and declare it to you. 15All that the Father has is mine; therefore I said that he will take what is mine and declare it to you." (John 16:13–15, ESV)   The Holy Spirit is the truth. AND He guides us deeper into what Jesus taught us. His goal is to focus on Jesus and what He did and what He taught! A truly Spirit-filled person is a person fixed on Jesus in his or her life!   What will you do with Jesus?    

Pat Garland is an HR leader, author, consultant and Adjunct Instructor at Loyola University's Quinlan School of Business (in Chicago). Her career has spanned senior posts at Jim Beam, Anixter Intl, where she played a leading role in the company's success over several decades. Pat is also an equestrian who finds dealing with horses easier than dealing with people (whose motivations often aren't as clear, even to themselves).  Too often the Human Resources (HR) function at a company gets reduced to being a “hall monitor” or “complaint department” in the words of today's spirited and pragmatic guest: Pat Garland. HR, when it realizes its potential, should function not as some quasi-clerical payroll and benefits-focused operation (though those functions are vital) but as an enabler of business growth through respecting talent. Most importantly for HR, Garland observes, is starting by understanding the actual business, and then helping to design the flow of people and ideas that enhance its success. Note she doesn't mention policies. Because she's anti-policy. So she fit in beautifully at Anixter, which was high on accountability but allergic to running a business on policies. The Anixter culture understood, as Pat clearly does, that everything starts with trusting people. And building talent starts with getting people into roles where the work comes naturally because its a fit. For what kind of tasks are they best suited? Ultimately, the HR bottom line is pretty simple: back to “trust your people.” Enable them to grow, rather than creating rules that allow leaders and managers to cast the blame on HR when things don't work. The real need in any business is for leaders to lead and coach people well. A great HR leader is part psychologist, part lawyer, part actuary, part accountant, and 100% a humanist. Pat clearly is the latter. And her book, 33 Ways Not to Screw Up HR (NetWorlding Publishing, 2022), proves it. Real Transformations: Business Change That Works from the Inside Out is co-hosted by Julie Anixter and Dan Hill, PhD, entrepreneurs with deep experience as corporate change agents, devoted to helping companies make continuous change work for everyone through clarity and connection. To learn about their keynote talks, workshops and labs, check out Real-Transformation.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Pat Garland is an HR leader, author, consultant and Adjunct Instructor at Loyola University's Quinlan School of Business (in Chicago). Her career has spanned senior posts at Jim Beam, Anixter Intl, where she played a leading role in the company's success over several decades. Pat is also an equestrian who finds dealing with horses easier than dealing with people (whose motivations often aren't as clear, even to themselves).  Too often the Human Resources (HR) function at a company gets reduced to being a “hall monitor” or “complaint department” in the words of today's spirited and pragmatic guest: Pat Garland. HR, when it realizes its potential, should function not as some quasi-clerical payroll and benefits-focused operation (though those functions are vital) but as an enabler of business growth through respecting talent. Most importantly for HR, Garland observes, is starting by understanding the actual business, and then helping to design the flow of people and ideas that enhance its success. Note she doesn't mention policies. Because she's anti-policy. So she fit in beautifully at Anixter, which was high on accountability but allergic to running a business on policies. The Anixter culture understood, as Pat clearly does, that everything starts with trusting people. And building talent starts with getting people into roles where the work comes naturally because its a fit. For what kind of tasks are they best suited? Ultimately, the HR bottom line is pretty simple: back to “trust your people.” Enable them to grow, rather than creating rules that allow leaders and managers to cast the blame on HR when things don't work. The real need in any business is for leaders to lead and coach people well. A great HR leader is part psychologist, part lawyer, part actuary, part accountant, and 100% a humanist. Pat clearly is the latter. And her book, 33 Ways Not to Screw Up HR (NetWorlding Publishing, 2022), proves it. Real Transformations: Business Change That Works from the Inside Out is co-hosted by Julie Anixter and Dan Hill, PhD, entrepreneurs with deep experience as corporate change agents, devoted to helping companies make continuous change work for everyone through clarity and connection. To learn about their keynote talks, workshops and labs, check out Real-Transformation.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us Fan MailWe go deep on Booker's Bourbon and put two 2026 batches head to head, chasing the uncut, unfiltered barrel-strength experience Booker Noe wanted people to taste. Big Easy Batch brings the classic Beam backbone while Milkshake Batch surprises us with dessert-like sweetness that still feels unmistakably Booker's.• why Booker's stands out as uncut, unfiltered, barrel strength bourbon with real batch variation • where Booker's comes from in the Jim Beam lineup and why the flavor profile is a bourbon benchmark • pricing and availability differences across states and how we track releases • details and story behind Booker's 2026-01 Big Easy Batch plus full tasting notes • details and story behind Booker's 2026-02 Milkshake Batch plus why it “drinks below proof” • our Barrel Bottle Breakdown scoring for nose, body, taste, finish and how a “butt up up” works • the rare tie at 18 out of 18 and the tiebreaker chart that crowns the final winner • rapid-fire verdicts on best nose, best finish, most “Booker's” profile and which bottle to bunker www.scotchybourbonboys.com for all things scotchy bourbon boys. If you listen on Apple, please 100% leave us a five-star review. A barrel-proof showdown that somehow turns into a tie, then a dessert-bourbon debate. We pour Booker's 2026-01 Big Easy Batch against Booker's 2026-02 Milkshake Batch and chase the exact thing Booker Noe intended: an uncut, unfiltered, straight-from-the-barrel style bourbon experience that doesn't hide behind proofing or filtration.First up, Big Easy Batch (129.1 proof) brings a more classic Jim Beam Booker's profile, backed by a New Orleans-inspired story and tasting notes that lean roasted peanut on the nose with baking spice and a punch of cherry that reads like cherry cola. On the palate and finish, we get bold structure, oak-driven grip, and that long Kentucky hug that makes Booker's feel like a “main meal” pour, not a sweet treat.Then Milkshake Batch (124.4 proof) shifts the whole mood. The batch story ties back to Booker's chocolate malted milkshake tradition, and the whiskey follows through with creamy vanilla, caramel sweetness, toasted oak, and a malt-like note that makes the name click. It drinks below its proof, feels unusually approachable for barrel strength bourbon, and pushes Booker's into a sweeter direction without losing the house character.We score both using our Barrel Bottle Breakdown for nose, body, taste, and finish, land at 18 out of 18 for both, then go to a tiebreaker chart across sweetness, fruit, oak, dessert, complexity, and drinkability to crown a winner. Listen now, then subscribe, share the show with a bourbon friend, and leave us a review with your pick: Big Easy or Milkshake? If You Have Gohsts voice over Whiskey ThiefSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

2026.07.20 OA Life in Fukuoka "English" #329 LOVE FM 76.1MHz http://lovefm.co.jp/

Little Book Chapter 10 “All the Wiser” is the 10th release in the brand's Chapter line, and it pays respect to Little Book Chapter 3: "The Road Home" and the company's Small Batch Collection. Chapter 3 was a blend of bourbons: 9 year old Knob Creek, 9 year old Basil Hayden, 11 year old Booker's, and 12 year old Baker's. Like Chapter 10, that blend was bottled uncut at 122.6 proof. For the current release, Master Distiller Freddie Noe takes the same approach but shuffles the age of each component, while also throwing in a finished component. The end result is a blend of 11 year old Knob Creek, 14 year old Basil Hayden, 10 year old Booker's, 9 year old Baker's, and 4 year old Jim Beam finished in sherry and toasted casks. Chapter 10 is also bottled at 122.6 proof. Cheers!

Steve, Jeremy and Renee talk about the Jim Beam Luau that was part of the National Bourbon Week Festival. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: ABV Network Shop: https://shop.abvnetwork.com/ YouTube: https://bit.ly/3kAJZQz Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Welcome back to the Bourbon Road Bar, where Jim and Todd settle in for a five-bottle session packed with limited releases, aged expressions, and a little bit of everything the whiskey world has to offer right now. Tonight's lineup spans wheat whiskey, high-rye bourbon, east-coast rye, and some serious Beam family heavy-hitters — all barrel strength, all worthy of serious attention. On the Tasting Mat: - Makers Mark Star Hill Farms Wheat Whiskey 2026: A 116.4-proof wheat whiskey bottled at 700ml, featuring a revised mash bill of 62% malted wheat, 27% wheat, and 11% malted barley — including undisclosed amounts of hard red and hard white wheat, plus experimental barrels pulled from three warehouses with a 20-point proof swing. Aged 7–8 years. The nose opens with earthy cherry, turkey figs, and dark fruit, while the palate delivers an oily, velvety texture with baking spices, vanilla, and a distinctive wheat whiskey bite on the back of the palate. MSRP $100. *(00:01:48)* - New Riff 10 Year Bourbon 2026: Bottled at 116.9 proof from a mash bill of 65% corn, 30% rye, and 5% malted barley, this Kentucky bourbon offers a nose of caramel, vanilla, and baking spices with a hint of root beer. On the palate, a honeyed peach and dried apricot character emerges alongside tobacco, leather, and mature oak — drying toward the finish with impressive length. Available at New Riff Distillery and to whiskey club members. MSRP $89.99. *(00:09:50)* - New Riff 10 Year Rye 2026: A 95% rye, 5% malted barley mash bill bottled at 118.8 proof, this east-coast rye comes in at the same price point of $89.99. The nose is immediately striking — spearmint, pine forest, citrus zest, and dried orange. The palate is exceptionally thick and viscous, carrying the mint and zest through with clove, pine nut, and a cooling quality that gives way to a long, peppery oak finish. Available at New Riff Distillery and to whiskey club members. *(00:17:00)* - Little Book Chapter 10 "All the Wiser" 2026: Freddie Noe's tenth Little Book chapter is an homage to the beloved Chapter 3 "The Road Home," blending 11-year Knob Creek, 14-year Basil Hayden, 10-year Booker's, 9-year Baker's, and a 4-year Jim Beam finished in sherry and toasted casks — all uncut at 122.6 proof. The nose is rich and mahogany-dark with vanilla, nuttiness, and a subtle sherry influence. The palate is decadent: dark Luxardo cherry, chocolate, snicker-like nuttiness, molasses, and a long, spicy, sizzling finish that simply refuses to leave. MSRP $160 for 750ml. *(00:27:17)* - Booker's 2026-01 "Big Easy Batch": The first Booker's batch of 2026, named in honor of Booker Noe's legendary love of New Orleans, is aged 7 years, 2 months, and 15 days at a big 129.1 proof. Mash bill is 77% corn, 13% rye, and 10% malted barley. The nose presents caramel apple, green apple, and pie crust. On the palate, a perfectly cooked caramel apple pie character develops with a noticeable fruitiness that runs a bit off the typical Booker's nutty profile — finishing with warmth and spice. MSRP $100 for 750ml. *(00:37:14)* Five barrel-strength pours, two distilleries, and one very tough call at the end — this is the kind of evening that makes the Bourbon Road Bar worth pulling up a stool for. Whether you're hunting shelf staples or chasing limited releases, tonight's lineup has something to put on your radar. As always, check out the full tasting notes and scores over at TheBourbon Road.com, and we'll see you down the Bourbon Road.

Send us Fan MailMaker's Mark 101 sounds like a tiny step on paper, but that extra proof and extra $10 can mean very different things depending on how you actually drink bourbon. We break down the Maker's Mark mash bill (yes, Tony knows it by heart), talk about why a wheated bourbon tastes so sweet and smooth, and explain how the standard 90 proof, Maker's Mark 101, and Maker's Mark Cask Strength are more alike than most people realize. If you've ever wondered whether “higher proof” automatically means “better,” we put that assumption to the test with real tasting and real-world buying logic. Then the conversation takes a left turn into a genuinely fun piece of Maker's Mark lore: Tony pulls up his old Maker's Mark Ambassador info and we react in real time to the barrel details, the age, and the absurdity of having your name tied to a barrel from years ago. It's part whiskey nerd curiosity, part friendship roast, and a reminder that bourbon culture can be both serious and ridiculous. Finally, we get practical. We taste Maker's Mark 101 for notes like caramel, vanilla, honey, light oak, and that signature wheated sweetness, and we argue about the finish and whether it disappears too fast. We also dig into the “best whiskey for Coke” debate, where bottles like Jim Beam, Woodford Reserve, Bulleit, Elijah Craig, and Buffalo Trace show up for very different reasons. If you want a dependable bourbon review, cocktail guidance, and a clear verdict on whether Maker's Mark 101 is worth it, this one delivers. Subscribe, share the episode with a whiskey friend, and leave a rating or review so more people can find the show.

Bourbon history is already full of legends, but the Jim Beam Distillery in Claremont, Kentucky has a set of stories that do not fit on a label. We walk through how the Beam family helps shape American whiskey, why Kentucky's corn and limestone water matter, and how a working distillery becomes the kind of place where routine, pride, and memory can feel almost tangible in the air.Then we step into the haunted claims tied to three key locations on the property. Warehouse D brings reports of disembodied footsteps and whistling from empty upper levels, a half-seen figure climbing the stairs, and a man in overalls appearing between the barrel racks. Warehouse K shifts the tone with employee accounts of a woman in an old formal dress who seems to hover on the upper floors, plus the unnerving detail of a floral perfume scent cutting through the heavy smell of aging bourbon. We also talk about the T. Jeremiah Beam House, now a museum, where people report upstairs footsteps, window sightings, and the sound of sample glasses sliding when no one is there.We ground all of it with context, including the 2019 lightning strike warehouse fire and the strange way real disasters can reshape the folklore of a place. If you love paranormal investigation, Kentucky bourbon history, or ghost stories with specific details you can actually test, this one is for you. Subscribe, share this with a fellow ghost hunter, and leave a review, then tell us: which location would you investigate first?Thank you for listening to the Paranormal Peeps Podcast. Check us out on Facebook Paranormal Peeps Podcast or Coldspot Paranormal Research and on Instagram coldspot_paranormal_researchSupport the show

It's the 100th episode of the Bourbon Bytes podcast! This week, I'm celebrating the milestone with a packed whiskey news lineup and a special Byte-Sized Review of Little Book The Infinite: Edition II from Jim Beam. Willett filled the first barrel at its new Springfield distillery, Bacardi is taking full ownership of Teeling Irish Whiskey, Four Roses officially announced its first Experimental Series release finished in Japanese Mizunara oak, Blade & Bow is launching a 12-year Solera Reserve bourbon, and Frey Ranch released its first 10-year bourbon. We also talk about the new “day cap” drinking trend, because apparently Gen Z may have just rebranded happy hour. Then it's time for the main event: Little Book The Infinite: Edition II. This special Jim Beam family blend brings together 22-year bourbon distilled by Booker Noe, 10-year bourbon distilled by Fred Noe, and 7-year bourbon from Freddie Noe. It is bottled uncut and unfiltered at 120.4 proof, and it might be one of the best bourbons I've ever reviewed on the podcast. Expect deep mahogany oak, vanilla, cinnamon, rich sweetness, charred barrel spice, incredible balance, and a full-bodied finish that drinks far below its proof.

On this episode we revist one of our first high proof bottles ever, Stagg.  We cover holding a medal, The Happy Little 5k, virtual runs, racing to support something, a 12 minute 5k, hikes are different, Jim Beam's Red Stag, a low rye mashbill, French for sip, brownie batter, ice cube philosophy, the maximum dilution, caramel slide, decisions that have to be made, Red Button Blue Button though experiment, an exercise in empathy, maintaining our level of comfort, putting on the mask, self preservation, and our daily run of 13.872 miles. Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Episode 351

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam's extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

An inaugural limited-release bourbon from Jim Beam that highlights a sweeter, confectionary profile compared to traditional Knob Creek offerings. It features a 10-year age statement, is bottled at 106 proof (53% ABV).Developed by eighth-generation master distiller Freddie Noe and team, this limited release dials back the traditional dry, nutty, and heavily charred notes of standard Knob Creek in favor of a sweeter, richer drinking experience.Knob Creek Blender's Edition No. 1 is widely considered one of the best value-driven bourbons on the market. Compared to other Knob Creek expressions, it hits a very competitive sweet spot. Cheers!

Steve, McNew, Kathy, Katie & Matt W. use a Whiskey Wash article to complete a bracket challenge. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Jon has done it again! He was able to track down another Jim Beam Lineage, just months after we were able to try Batch 1. How does it hold up? Find out now!YouTube: https://youtu.be/Uyhs7y6WkbsEditing by: Danny Boy ProductionsRoyalty Free Music: "8 Bit Win!" By HeatleyBros ⁠⁠⁠⁠youtu.be/vX1xq4Ud2z8⁠

Nobody wants to know about the space-age polymer in your product. They want to know what it's going to do for them. In this episode of Content Amplified, independent creative director Orin Bliss Brecht draws on a career that started at Spin Magazine and ran through Victoria's Secret Direct, the Foundry at Time Inc., Hearst, Pace Communications, and Choreograph to make the case that demystifying complex topics is the marketer's real job. Orin explains why illustrators make the best translators of complicated subjects (they aren't subject matter experts, so if they get it, the audience will), why the B2B vs. B2C distinction is mostly noise (you're always telling a story to a human about to spend money), and why one of the biggest mistakes he's seen is letting product developers shape content aimed at C-suite buyers. He closes with a tactical playbook: turn your elevator pitch into eight elevator pitches, write in plain English, and feed the pipeline with snackable breadcrumbs that lead back to the master manifesto. If your product is hard to explain, this one will sharpen how you think about telling its story.About OrinOrin Bliss Brecht is an independent creative director with a background in branded content and content marketing. He started in print magazines as a graphic designer at Spin Magazine and went on to work at Austin Monthly, Victoria's Secret Direct, the Foundry at Time Inc. (on accounts including Lincoln Continental, Geico, and Ram Trucks), Hearst (Esquire, Popular Mechanics) on clients like Verizon, California Closets, and Jim Beam, Pace Communications leading creative strategy on the Verizon 5G account, and most recently Choreograph, an ad tech and martech company that needed a conversational, approachable point of view as it moved customer-facing. Orin believes the best translators of complex subjects are the people who aren't subject matter experts, and that good storytelling has worked the same way for hundreds of years, only the format keeps shrinking.Show Notes- Connect with Orin on LinkedIn: https://www.linkedin.com/in/orinbrecht/Text us what you think about this episode!

Send us Fan MailWell, folks, somehow, in all of the years of this podcast, we've never reviewed this bourbon. Over 8 years and a long, unending search for a sister product that was apparently sold out in every single stupid store in Lexington, Kentucky, we finally are reviewing the Knob Creek 8 Year Old Bourbon. It's the age-stated bottle that started the wave of excitement for this Jim Beam line that and has elevated their products to another level all together. But, does it hold up in 2026? Time to find out! Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastSubstack: https://mybourbonpod.substack.comPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

The whiskey world is changing—and not quietly.In this episode, we dive headfirst into two forces shaping the future of the industry. First, the growing push to legalize home distilling in the U.S., and what that could mean for innovation, craftsmanship, and the next generation of distillers. Is this a return to whiskey's roots…or a disruption the big players aren't ready for?Then, we turn to the corporate side of the fight. Rumors are swirling around Sazerac Company potentially setting its sights on Brown-Forman—a move that could reshape the power structure of the whiskey world overnight. What would this mean for legacy brands, market competition, and the soul of the industry?From grassroots distillers to billion-dollar boardrooms, this episode breaks down the tension between tradition, control, and the freedom to create.The future of whiskey isn't set in stone—and the fight is already underway.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The "fight for the future of whiskey" is not a single battle, but a complex intersection of market corrections, regulatory disputes, and shifting consumer values. As of 2026, the industry is transitioning from a decade of "hyper-expansion" to an era defined by maturity and transparency.1.The "Glut" vs. Disciplined ProductionA major internal conflict exists between maintaining high prices and managing a massive surplus of aging stock.Inventory Crisis: In Kentucky alone, aging barrels have reached approximately 16.1 million, a potential oversupply of 300% compared to current demand.Strategic Pauses: To prevent a total market collapse, major producers like Jim Beam and Diageo (owners of Balcones and George Dickel) have suspended or slowed production through 2026 to let inventories normalize.De-premiumization: Experts note a reversal of the two-decade "trading up" trend. Consumers are becoming skeptical of $1,000+ "vanity bottles" and are returning to the $30–$70 price range for better value.2. The Direct-to-Consumer (DTC) ShowdownA significant legal and regulatory fight is occurring over how whiskey reaches the consumer.Three-Tier System: Many state legislatures are fighting to protect the traditional three-tier system (producer → wholesaler → retailer) to secure tax revenue and maintain oversight.Shipping Rights: Craft distillers are lobbying for the right to ship directly to doorsteps, arguing it is essential for survival in a market where large distributors often favor legacy brands.3. Global Trade and Retaliatory TariffsWhiskey has become a primary weapon in international trade disputes, leading to what some call a "Tariff War".Retaliatory Barriers: Major markets like Canada and the EU have imposed significant tariffs on American whiskey. In 2025, some Canadian retailers even pulled American bottles from shelves entirely, replacing them with "Buy Canadian" signs.The Pivot to India: With Western markets slowing, the industry is fighting for access to India, the world's largest whiskey market by volume. Producers are lobbying for lower tariffs (currently at 100% for U.S. bourbon) to tap into India's massive rising middle class.4. Sustainability and AuthenticityA cultural "fight" is emerging as brands compete for younger, "mindful" drinkers.Terroir & Ingredients: Distillers like Westland are focusing on Pacific Northwest peat and heirloom grains to prove provenance.Eco-Mandates: Sustainability is becoming a market requirement rather than a choice. Brands like Bruichladdich and Glenmorangie are leading shifts toward renewable energy and water conservation to attract eco-conscious Gen Z and Millennial buyers.Transparency: The "new luxury" is information. Brands that publish mash bills, fermentation choices, and barrel details are winning loyalty over those relying on marketing "hype".

We often have quite a bit to say about Heaven Hill and Jim Beam. When we were planning for this episode, it was only supposed to be about Elijah Craig. But then, we found a bottle of Old Overholt 12 Year Rye and said, "Why not try them together?" Elijah Craig Rye is a relatively new venture for Heaven Hill and Old Overholt is a brand that Beam acquired in the 1980s. If you want brand history - this isn't the episode for you. This week, we have a goog ole' taste off between two ryes that are relatively similar in age and proof. What the results? You'll have to listen to find out. One thing is for certain...rye whiskey is delicious and more people need to try it. --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

This week on The Whiskey Trip podcast, Big Chief sits down with Preston Wall for a ride that goes beyond the glass, diving into service, sacrifice, and the power of real connection. Frontline Heroes Outdoors (FHO) is a Texas-born 501(c)(3) nonprofit dedicated to supporting active duty military, veterans, law enforcement, and first responders—along with their families, with a strong focus on spouses of deployed members and Gold Star Families. Through outdoor adventures and shared experiences, FHO creates a space where camaraderie is rebuilt, purpose is rediscovered, and no one has to carry the weight alone.  On the first half, Big Chief pours a 12-year Old Charter Oak French Oak while Preston shares how it all began. Aged in rare French Oak, this bourbon delivers rich sweetness, subtle oak influence, and a silky, refined texture that sets the tone for a powerful story of mission and impact.  On the second half, Big Chief cracks into the new Blender's Edition 01 from Knob Creek, the first in a limited series focused on the art of blending. This release brings bold notes of dark vanilla, honey, and rich spice. At 10 years old, 106 proof, and priced at $39.99, it raises the question of whether Jim Beam is signaling a shift—bringing real value back to the shelf.  Preston also sips on one of FHO's barrel picks from Southern Spirits Collective, highlighting a key part of their mission. These hand-selected barrels aren't just great whiskey—they're tied directly to giving back. Each pick helps support the heroes and families FHO serves, turning every pour into something bigger than the glass. It's whiskey with purpose, building community one bottle at a time.  This episode is about more than great whiskey. It's about honoring those who serve, building something meaningful, and supporting a mission that truly matters. Take the Ride with Big Chief. Cheers

Knob Creek is a classic brand from the Jim Beam distillery. Beam sent shockwaves through the industry this year when they said they would be suspending operations at their main distillery for one year. Despite this news, they continue to bring many new and classic offerings to the market. Today, we taste and review the first edition of Knob Creek Blender's Edition. Dubbed as the sweet bourbon blend, this offering comes in at 106 proof and 10 years old. But how does it taste? You'll have to listen to find out. Cheers.--------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Steve, Jeremy and Renee chat with Freddie Noe in this interview from The Bourbon Show's archives. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: YouTube: https://bit.ly/3kAJZQz Our Club: https://www.abvnetwork.com/club Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Send us Fan MailWe dig into why 375ml bourbon bottles are suddenly everywhere and what that shift means for prices, access, and trying new whiskey without committing to a full bottle. Along the way we swap festival stories, call out standout distillery releases, and make the case for half bottles as the ultimate share-friendly format. • New Orleans Bourbon Festival highlights, logistics and surprise moments • Makers Mark barrel pick timeline and how releases get coordinated • Why 375ml bottles help with rising bourbon costs and buyer hesitation • How allocated and limited releases reach more people in half bottles • Pocketable sharing bottles, travel wins and shelf-space reality • Standout examples from Woodford, Old Forester 117, Jim Beam experimental series and Bardstown Cathedral • Whether 375s feel special when the same whiskey exists in 750ml • The business tradeoffs of more bottles, more corks and higher per-ounce pricing • Comparing festival strategies, booth lines and bottle hunting expectations Let us know what your thought is on 375s. Leave a comment before before, thumbs up, thumbs down, you know Half bottles are making big waves in bourbon, and we have questions. When a distillery drops a 375ml instead of a 750ml, is that a sneaky way to charge more per ounce, or the smartest way to help more people actually taste the good stuff? We talk through the real-world math, the collector mindset, and the simple truth that most of us want variety without turning our home bar into a storage unit.I'm joined by Matt from Cleveland On The Rocks, and we connect the 375ml trend to what we're seeing at distilleries and bourbon festivals. We revisit the New Orleans Bourbon Festival experience, including how the layout, food, and producer access changes the whole weekend, then compare it to the Kentucky Bourbon Festival reality of booth lines and timed bottle drops. If you've ever planned a trip around an allocated release, you'll recognize the strategy behind smaller formats.Then we get specific: Old Forester 117 series, Woodford gift shop releases, Jim Beam's experimental 375s, and the kind of special story-driven bottles that feel tailor-made for the half-bottle format. We also dig into why 375ml bottles can be the best “try before you commit” move for rum finishes, honey finishes, and other experiments, plus why they are built for sharing and traveling.If you're curious whether 375ml bourbon is a trend or the future of limited releases, hit play and weigh in. Subscribe, share the show with a bourbon friend, and leave a review with your take on half bottles. Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

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!

Steve, Miss Beka Sue, Jason, Katie and Jeff talk about Beka's recent pick at Jim Beam. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

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!

Steve, Renee and Jeremy talk about Steve's collection of Little Book. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ YouTube: https://bit.ly/3kAJZQz Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Radical feminism present at Minnesota insurrections against ICE. Gen Z and Millennial men afraid to approach women with feminism a major factor. Owners of major cigar importer murdered by brother of former employee guilty of $5 million embezzlement, and Alcohol declining alcohol consumption causes Jim Beam to cease production in 2026.Cigar Selection:  Gurkha Revenant Maduro

Bourbon maker Jim Beam halts production at main distillery for a year Mom sues Character.AI after 11-year-old son found sexting with 'Whitney Houston' and 'Marilyn Monroe' | The Independent $400K lobster shipment hijacked en route to Illinois Costco locations | FOX 32 Chicago Final Vulgarity for Charity

Alex and Stephen start 2026 with a visit from Lord Maris for the seventh Barleywine is Life episode with four Barleywhales that have been lighting up the tradeboards on the secondary market. Featuring barleybobs from The Veil (STARVE: Exhibit H), Goose Island (King Henry II), Anchorage Brewing (Penta Oaked A Deal With the Devil), and Half Acre (Bazalt Wilderness of History). In the Beer News, Jim Beam temporarily shutters a distillery, Disneyland offers a $250 adult beverage, and Bells Brewing tests the spelling skills of their fanbase for this year's Hopslam release.  To get involved with the  "Life" International Barleywine Collab, click the link for info about the recipe, BSG discount, and links to help raise awareness of colon cancer.  If you'd like to make a direct donation to help support Alex, head over to his GoFundMe.  For more info about colon cancer and to help support the fight against it check out the Colon Cancer Foundation.  Head to our Patreon for weekly exclusive content. Get the Malt Couture Officially Licensed T-shirt. Follow DontDrinkBeer on Instagram and Twitter

It's the most anticipated episode of the year! Jim and Todd return to the Bourbon Road bar to ring in the New Year and unveil their 2025 Whiskey of the Year. After a marathon year of reviewing nearly 200 different spirits—including 121 bourbons, 29 ryes, and 24 single malts—the hosts have crunched the data and narrowed the field down to five elite contenders. The "Top 5" lineup represents the absolute best pours of 2025, featuring heavy hitters from some of America's most iconic distilleries. The hosts revisit the Woodford Reserve Chocolate Malt Whisper Redux, a 139.4-proof "happy accident" that stunned them with notes of fudgesicle and dark chocolate. They also pour the Jack Daniel's 12-Year-Old (Batch 3), a 107-proof expression that finally won Jim over with its rich profile of dark wood, fruit sweetness, and ripe banana. Also making the cut is the Knob Creek 21 Year Old, the oldest release to date from Jim Beam. At 100 proof, it defied expectations with a velvety texture and complex notes of toasted coconut and dark cherry. The heavyweights continue with the Russell's Reserve 13-Year Old (2025 Release), a barrel-proof bourbon praised for its "concentrated goodness" of salted caramel and brown sugar. Rounding out the finalists is the Wild Turkey Master's Keep Beacon, a 118-proof standout that the hosts describe as the "perfect turkey," bursting with burnt orange and toffee. In addition to the main countdown, Jim and Todd announce their 2025 Craft Distillery of the Year. Tune in to hear the debates, the tasting notes, and the final reveal of which bottle takes home the title of Whiskey of the Year! 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!

It's This Week in Bourbon for December 26th 2025. Jim Beam halts production at its Clermont Facility, the Toasts Not Tariffs Coalition has signed another petition for trump to remove retaliatory tariffs, and new Doc Holliday Huckleberry Edition release.Show Notes: Jim Beam pauses Clermont distillation for 2026, shifting production to Boston, KY plant Toasts Not Tariffs coalition petitions President Trump to eliminate retaliatory spirits taxes Lux Row Distillers launches "One Lux Row" subscription service for rare bottle releases John Cena reveals The Undertaker's "hard" locker room tradition of gargling bourbon World Whiskey Society debuts 70-proof Doc Holliday Huckleberry Edition flavored whiskey Learn more about your ad choices. Visit megaphone.fm/adchoices

Rod and Karen banter about keeping the car manual, Rod is mad at Connections, traffic woes, social media woes. Then they discuss Tyson closing it’s biggest beef plant, Jim Beam closing biggest plant, Denny’s to close locations, and TSA will charge fee for not having a Real ID, Miss Finland loses crown over racism, Trump EEOC issues PSA to get white men to claim they were discriminated against, man exposes himself to cars, man named pancake batters his dad, woman drives stolen van to court and sword ratchetness. Podjam 3 Tickets: https://events.humanitix.com/podjam3 Patreon: https://www.patreon.com/theblackguywhotips Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- https://the-black-guy-who-tips-podcast.dashery.com/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – https://www.amazon.com/hz/wishlist/ls/1PDD9JUQUNVY5?ref_=wl_share ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ – https://www.crowdcast.io/theblackguywhotips Voicemail: ‪(980) 500-9034Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

Burnie and Ashley discuss manufacturing woes, Jim Beam pausing production, stress on the supply chain, virgin oak, expensive pennies, and a quest for the perfect stocking stuffer.

The holiday travel period is upon us. AAA expects 122 million people will drive or fly somewhere to celebrate. Now, we have some good news and some bad news: For drivers, lower gas prices mean a cheaper holiday season. But other travel-related expenses, like car rentals, hotel stays, and flights, are pricier. Then, Jim Beam is pausing production at a Kentucky facility, and more consumers are utilizing AI to help with holiday shopping.

From the BBC World Service: One of the most famous names in American whiskey, Jim Beam, says it will halt production at its main facility in Kentucky for all of next year. Like many distillers in the U.S., it's facing pressure from retaliatory tariffs and weaker consumer demand. We'll learn more. Then, the price of gold has once again hit a record high. 2025 has been a remarkable year for precious metals. Will the momentum continue?

From the BBC World Service: One of the most famous names in American whiskey, Jim Beam, says it will halt production at its main facility in Kentucky for all of next year. Like many distillers in the U.S., it's facing pressure from retaliatory tariffs and weaker consumer demand. We'll learn more. Then, the price of gold has once again hit a record high. 2025 has been a remarkable year for precious metals. Will the momentum continue?

The holiday travel period is upon us. AAA expects 122 million people will drive or fly somewhere to celebrate. Now, we have some good news and some bad news: For drivers, lower gas prices mean a cheaper holiday season. But other travel-related expenses, like car rentals, hotel stays, and flights, are pricier. Then, Jim Beam is pausing production at a Kentucky facility, and more consumers are utilizing AI to help with holiday shopping.

In our news wrap Monday, Denmark is pushing back against President Trump's move naming Louisiana Gov. Jeff Landry as his special envoy to Greenland, Trump announced plans for what he called a new 'Trump class' of warships, a car bomb killed a senior Russian general in Moscow and Jim Beam is pausing production at its main distillery in Kentucky for all of next year. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

AP's Eric Tucker talks about what's new and what's next following the Department of Justice's partial release of documents about convicted sex offender Jeffrey Epstein, including two images of President Trump, which the DOJ removed from public view, then reposted on Sunday. Then, the Kentucky bourbon brand Jim Beam will pause operations at its main distillery in January 2026, with no clarity on whether it will be a long or short term move. Bourbon historian Susan Reigler joins us. And, the Lumbee Tribe has been pushing for federal recognition for more than a century. Last week, they finally achieved that goal through the passage of a defense bill in Congress. But not all tribes are happy about the recognition. AP's Graham Lee Brewer tells us more.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy