Aussie Bourbon Lovers

Dave and H uncork Booker's Bourbon (Batch 2023-01 "Charlie’s Batch"), a 63.3% ABV barrel-proof bourbon from the Jim Beam Distillery in Kentucky, and find it brimming with rich flavor and stories. They’re amazed at the deep caramel and maple syrup notes in this whiskey and how smooth it drinks despite its high proof. Along the way, the guys share plenty of laughs and bourbon insights in their signature unscripted style.
This tasting session doubles as a story of redemption. Dave admits he had a long-time aversion to Jim Beam (thanks to some rough teenage encounters with White Label and cola), but this premium small-batch release completely redeems the brand’s reputation for him. You’ll hear the legend of Booker Noe venturing into a rickhouse in the 1980s to create Booker's Bourbon, learn why this batch is nicknamed “Charlie’s Batch” (hint: it's named after the craftsman behind the bourbon’s iconic wooden box), and find out why they’re calling it a “healing bourbon.” By the end, Booker's has turned bad bourbon memories into a newfound appreciation – and earned a permanent spot on their shelf.
Episode Outline:0:00 – Introduction and light banter0:40 – Revealing Booker's "Charlie's Batch" bourbon0:58 – Dave’s past bad bourbon memory (Jim Beam trauma)2:30 – The story of Booker Noe’s 1980s bourbon quest3:53 – What makes Booker's special: black wax & small-batch legacy4:30 – Giving Booker's a chance – a "healing" moment for Dave5:05 – Tasting notes: 63.3% ABV but incredibly smooth & flavorful6:00 – Charlie’s Batch details (7 years 1 month old, named after Charlie Hutchins)6:33 – Barrel nerd-out: where the batch’s whiskey came from7:53 – Each Booker's batch is unique (finding the “good stuff”)8:18 – How to get a bottle in Australia (availability)8:47 – Bourbon therapy in action: is Dave’s Jim Beam curse lifted?10:09 – Final thoughts, recommendations & sign-off
 
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In this episode, we crack open a half-finished bottle of Penelope Toasted Bourbon (because we’ve already been loving it) and dig into what makes it so damn tasty.
We cover:
🔥 The toasted barrel finish – what it is and why it matters
🛢️ Char level 5 – how intense barrel prep changes the profile
🌽 This Penelope’s mash bill (75% corn, 20% rye, 4% malted barley)
🪵 Vanilla, marshmallow, subtle campfire — this is the s’mores of bourbon
🥃 Why this might be our favourite Penelope yet
This one is a toasted treat — buttery sweet, lightly smoky, and seriously drinkable.
 
Chapters
00:00 – Opening Sips: Half-Drunk Already01:24 – What "Toasted" Really Means02:46 – Penelope Toasted: A Lighter Touch?04:13 – Barrel Science: Toast Temp & Time05:37 – Char Level 5 – Big Toast Energy07:01 – Who Makes Penelope Anyway?08:24 – Bourbon Stories & Brand Building
 
Penelope Toasted Bourbon, toasted barrel bourbon, char level 5, Penelope whiskey, Aussie bourbon podcast, vanilla bourbon, marshmallow finish, s’mores whiskey, bourbon barrel finishing

What happens when an Aussie distiller takes on bourbon on its home turf?
In this episode, we sip and unpack the Larrikin KBF Single Barrel — a true bourbon made by the team at Larrikin, distilled and aged in Kentucky.
We explore the flavour, the story behind the distillery, and whether this cross-continental endeavour delivers the goods. It's Australia meets America in a bottle, and it makes for a bold conversation.
⏱ Chapters:
00:00 – Welcome & what’s in the glass01:00 – Cheers to Larrikin – Aussie spirit, Kentucky roots02:30 – Colour, aroma and first impressions04:00 – What is KBF and why Kentucky?06:00 – Aussie ethos, American distilling08:00 – Comparing to traditional Kentucky bourbons10:00 – Would you buy it, gift it, or stash it?10:30 – Final verdict: bourbon with an accent
Larrikin bourbon, Australian bourbon in Kentucky, KBF Single Barrel, Aussie distillers, Kentucky bourbon, Australian whiskey makers, bourbon podcast, bourbon tasting, bourbon made in Kentucky, Larrikin Spirits

What happens when you pour a Champagne-finished bourbon into two completely different glasses… with Denver Cramer, co-founder of Denver & Liely?
In this episode, Denver brings two distinct glasses to the table as we do a side-by-side of Dumangin Batch 010, a French-finished bourbon with serious flair. We compare pours, geek out over glass design, and discover how much glassware truly changes your tasting experience.
It’s not just about what’s in the bottle — it’s how you drink it.
Chapters:
00:00 – Welcome back with Denver Cramer01:00 – Two glasses, same bourbon… totally different?02:00 – What is Dumangin and why is it finished in Champagne barrels?03:30 – Glass shape, aroma, and texture explained05:00 – Comparing pours: the mallet and the scalpel06:30 – Would you gift this? Would you drink it all yourself?08:00 – Denver’s insights on how glass design changes the game09:30 – Final thoughts: the most refined pour of the year?

This isn’t your average bourbon origin story. It starts with a house swap — and ends with a bottle of Fernhill Station on the shelf in Australia.
In the second ep with James from HP Bowlo, we hear how a simple home exchange led to a deep dive into American whiskey, inspired a brand name, and sparked a whole new obsession. We talk through the journey of building a label from scratch, balancing work and passion, and finding a flavour profile that felt like them.
It’s real, it’s hilarious, and it’s exactly why we love indie bourbon.
⏱ Chapters:
00:00 – Intro & house swap that changed everything01:00 – First time tasting real American bourbon02:00 – From "what is this?" to "how do we make this?"03:30 – Sharing bottles, chasing flavour04:30 – Naming the brand and getting serious06:00 – Full-time jobs vs bourbon dream07:30 – How they 'made the cut'08:30 – Earthy, warming, and beautifully drinkable09:30 – People care about people

This week we’re tasting something with a name that sounds like an insult from the 1800s — Linkumpinch Single Barrel Bourbon.
But don’t let the label fool you. Behind the wild name is a bold Kentucky pour that hits with spice, complexity, and just enough mystery to keep us talking.
We dig into the brand's frontier backstory, the experience of drinking it freshly cracked, and where it lands on the flavour spectrum — all while swapping stories from the bourbon trail.
⏱ Chapters:00:00 – Welcome & why we chose this bottle01:10 – Recounting our Bourbon Festival picks02:00 – First impressions: spice, heat, and caramel03:30 – The wild story behind the name 'Linkumpinch'05:00 – Packaging, surprises, and flavour nostalgia06:30 – Talking distribution and sourcing08:00 – The freshness factor: straight out the barrel09:15 – Our verdict: worth chasing?

In this first Fernhill Station episode, we crack open a single cask whisky from Mount Pleasant Club in Washington D.C., and chat with James Sommerlad, the man bringing this bourbon gem to Australia.
We sip and chat through:
🥃 What makes this 5 year, 7 month four-grain whisky so special
🌽 A mashbill packed with yellow corn, winter red wheat, barley & rye
🏡 The uncanny connection between Mount Pleasant, Washington DC and Hurlstone Park, NSW
📚 How the distillery revived a Prohibition-era brand with real soul
✈️ How a house swap and a shared love of bourbon kicked all this off
One bottle. Two cities. A cracking pour to start this new chapter.
🟠 Keywords
Mount Pleasant Club whisky, four grain bourbon, single cask whisky, Washington D.C. whiskey, Australian whisky import, bourbon mashbill, Fernhill Station, podcast, Aussie bourbon lovers
 
00:00 – Opening Pour: First taste of Mount Pleasant Club’s single cask01:00 – Four-Grain Breakdown: Corn, wheat, rye & barley in one pour02:00 – Reviving a Prohibition Brand: Troy & John’s D.C. whiskey mission03:00 – Mount Pleasant Meets Helson Park: A house swap with a bourbon twist04:00 – Barrel Names That Matter: Why every bottle has a street story05:00 – Barrel Picking & ABV: Why 50.7% was the sweet spot06:00 – First Bottle Cracked: The moment James opened it in Australia07:00 – Bourbon & Aussie Culture: Where food, bars, and bourbon should meet09:00 – Cheers to What’s Next: A community-first bourbon philosophy

Pour yourself a dram and join us as we crack open a 2019 Russell’s Reserve Single Barrel pick — courtesy of Kitty Hawk & Harry Stubbs. This is a bottle with character, and we’re joined by Denver from Denver & Liely to sip, share stories, and swirl some opinions.
We get into:– What makes a single barrel pick special– The Wild Turkey connection with the Russell family– Tasting notes, glassware talk, and why this dram hits different– What makes this D&L Bourbon Glass so good.
If you love bourbon, barrel picks, and not taking things too seriously, you’re in the right place.
🎧 New episodes every pour or so.🥃 Find us on Instagram: @aussiebourbonlovers🔎 Keywords: bourbon, single barrel, Russell’s Reserve, Wild Turkey, barrel pick, Denver and Liely, Kentucky bourbon, whiskey podcast, Australian bourbon fans
 
Experience the difference and get your hands on some stunning Denver and Liely Glassware, 15% off with code 'AUSSIE15' denverandliely.com
 
Chapters
00:00 Introduction to Bourbon and Glassware
01:00 The Russel Family and this expression of Russel's Reserve.
02:08 The Journey of Creating a Bourbon Glass from a passion for drinking
04:10 Visiting the Mecca of Bourbon, Kentucky for Research
05:54 The Science and Art of Glass Design
08:00 Glassware Design and What The Options are. 
08:35 The Formula 1 Car of Bourbon Glasses
09:58 Bourbon Culture and Accessibility 

In this episode of Aussie Bourbon Lovers, Dave cracks open a near-empty bottle of Michter’s Fort Nelson Reserve — hand-bottled at the Michter’s experience in Louisville and personally labelled “Dave Collins.”
We chat about:
🥃 The Fort Nelson bottling experience on Whiskey Row
🛠️ Whether it's single barrel or vatted bourbon
📖 Writing your name in Michter’s bottling ledger
🤩 Bourbon joy that rivals Christmas morning
This is barrel-strength bourbon with a personal twist — and it hits just right.
🟠 Keywords: Michter’s, Fort Nelson Reserve, bourbon, barrel strength, hand bottled, whiskey row, Louisville, distillery experience, Aussie bourbon, bourbon podcast
 
Chapters
00:45 Bourbon Bottling Experience at Fort Nelson02:00 What is Fort Nelson Reserve?02:40 The Experience of Pulling the Lever and Filling Your Bottle04:00 When Should you Open a Special Bottle of Bourbon?06:00 How can you enjoy a Special Bourbon?07:41 The Sentimentality of Whiskey09:30 Celebrating the Last Drops

This episode of Aussie Bourbon Lovers is all about the Old Forester 117 Series Bottled in Bond — a surprise last-minute pickup at the distillery in Louisville that turned out to be a showstopper.
We unpack:
🥃 What makes this 100-proof Bottled in Bond bourbon special
🛍️ The story of how we accidentally ended up buying it
🍰 Tasting notes that include buttery caramel, vanilla, and pecan pie
🎁 How merch shopping turned into a bourbon score
Tiny bottle, big flavour, and one of the best noses we’ve had in a while.
🟠 Keywords: Old Forester, 117 Series, Bottled in Bond, bourbon, 100 proof, dessert bourbon, limited release, distillery pickup, bourbon podcast, Aussie bourbon
 
Chapters
00:00 Introduction to Old Forester 117 Series02:00 Our Story of this Bottle02:55 Tasting Experience and Flavour Profile04:00 Being transported to the Old Fo tent at KBF05:00 The Finish06:02 Old Forester Distillery Memories08:55 Understanding Bourbon and Limited Releases09:30 The 'Neck Pour' 

No cork pop this time — just a screw cap and a big surprise. In this episode of Aussie Bourbon Lovers, we dive into the Evan Williams White Label Bottled in Bond, a bourbon that’s cheap, cheerful, and way better than we expected.
We break down:
🥃 The Bottled in Bond rules (or at least most of them)
💰 Why this US$15–30 bottle is such a cult classic
👃 What we get on the nose and palate (spoiler: caramel, vanilla & nuttiness)
🤯 Why it would hold its own in a blind tasting
A great example of why bourbon doesn’t need to be fancy to be fantastic.
🟠 Keywords: Evan Williams, white label, bottled in bond, BiB, 100 proof, budget bourbon, value whiskey, bourbon podcast, Aussie bourbon
 
Chapters
00:00 Introduction to Evan Williams Bottled in Bond
01:00 Notes on the Nose
02:10 What its like on the Palette
04:30 Dave's Surprise and the Screwcap
06:06 The History and Significance of Bottled in Bond
10:15 Final Thoughts on Evan Williams and Tasting Experience

Tonight, we’re diving into Howler Head – the official flavored bourbon of the UFC – and possibly the wildest pour yet on Aussie Bourbon Lovers.
This banana-flavoured bourbon takes us straight back to Aussie childhoods, lolly bags, and sugar highs – and maybe a little bourbon underneath?
We chat about:
🥃 Banana lollies vs. real banana flavour
🧠 What (if any) bourbon notes are still in the glass
🍌 What this bottle says about where flavoured bourbon is heading
🥊 And yes, a lot of confused UFC banter
Fun, punchy, nostalgic and weird — just like the bottle.
🟠 Keywords: Howler Head, UFC bourbon, banana bourbon, flavored whiskey, bourbon podcast, banana lollies, Aussie bourbon, novelty bourbon
 
Chapters
00:00 Introduction to Howler Head Bourbon03:02 Tasting Notes and Flavour Profile05:55 Bourbon Classification and Regulations08:46 RTDs and Bourbon in Australia

In this episode of Aussie Bourbon Lovers, we pour something truly special: the Elijah Craig 18 Year Single Barrel – a bottle Dave thought might be a unicorn. Turns out, it kinda is.
We discuss:
🥃 The allure and frustration of single barrel bourbons
📦 How this one was bottled while we were likely in Kentucky
🥜 Nutty notes on the nose, from smoked almonds to Brazil nuts
🔍 Why Heaven Hill proofs down an 18-year single barrel to 90 proof
A thoughtful pour with rich stories, rare age, and just enough barrel mystery.
🟠 Keywords: Elijah Craig 18, single barrel bourbon, Heaven Hill, 18 year bourbon, aged bourbon, nutty bourbon, Elijah Craig tasting, Aussie bourbon podcast
 
Chapters
00:00 Introduction to Elijah Craig Single Barrel 18 Year03:06 Exploring the Characteristics of Single Barrel Bourbons03:35 The Elijah Craig Expressions We've Tried06:01 Understanding Different Elijah Craig Expressions09:12 Tasting Notes and Personal Preferences

This week on Aussie Bourbon Lovers, we’re pouring the iconic Weller 12 Year — Buffalo Trace’s beloved weeded bourbon that’s either overhyped or underrated, depending on who you ask.
We discuss:
🌾 H’s farmer roots and what “harvest” smells like in a glass
🧃 Apple juice nostalgia and brown sugar sweetness
🍮 A bourbon that’s undeniably “desserty”
💬 The hype vs. the reality of tracking down Weller 12
📚 A nod to William LaRue Weller and the BTAC legacy
Smooth, sweet, screw-capped — and one we clearly enjoyed, based on how empty the bottle is.
🟠 Keywords: Weller 12, Weller 12 Year, Buffalo Trace, weeded bourbon, William LaRue Weller, bourbon podcast, Aussie bourbon, dessert bourbon, bourbon review
Chapters
00:00 Introduction to Weller 12 Year Old Bourbon02:49 Exploring the Flavour Profile of Weller 12 year06:12 The Legacy of William Weller, or what we know of it09:04 Comparing Weller Variants and Availability, but we might be wrong

Tonight, we pour Kirkland Bottled in Bond Bourbon — the Costco special that may or may not be straight from 1792. And no, it doesn’t come in a typical 1792 bottle. It’s tall, green-labeled, and full of mystery.
We explore:
🥃 Why the Kirkland BiB looks nothing like a typical 1792
🧪 The mash bill and whether it’s the same juice
🏷️ Sourced whiskey, Costco branding, and Barton 1792 speculation
💡 Whether a $50 bottle might actually be a great value pour
This is a true bourbon detective episode — minus the trench coats, plus a Costco receipt.
🟠 Keywords: Kirkland bourbon, 1792 bourbon, Bottled in Bond, Costco whiskey, sourced bourbon, Barton 1792, bourbon podcast, Aussie bourbon lovers
 
Chapters
00:30 Introduction to Kirkland Bottled in Bond Bourbon01:30 The secrets of sourced whiskey.02:49 Exploring the Differences in Bottling03:30 The difference between this bottle and the 1792 BiB04:45 Tasting notes of this pour05:40 DSP KY12 at Barton 179205:59 The Aesthetics of Bourbon Bottles and the worst bottle shapes08:30 How much does a good bottle mean?09:07 Final Thoughts on Bourbon and Bottle Design

In this episode of Aussie Bourbon Lovers, we crack open a nearly-empty bottle of Peerless Small Batch Kentucky Straight Bourbon — one of the few bottles we can’t get easily in Australia, and one that brings back distillery tour memories.
We discuss:
🥃 The sweet, oaty, sticky-date nose that makes it a dessert dram
🥄 Glassware matters – how this pour behaves in a Peerless tasting glass
📸 Why we don’t apologise for those nearly-empty bottles in the thumbnail
🏭 The Peerless tour experience and why it made us feel like family
This is bourbon that’s hard to find — and even harder not to love.
🟠 Keywords: Peerless Bourbon, small batch bourbon, dessert bourbon, Kentucky bourbon, Peerless distillery, bourbon tasting, Aussie bourbon podcast
 
Chapters
00:00 Introduction to Peerless Bourbon
01:30 Our Nose and Palette tasting notes
02:05 Tasting Experience and How Glassware can affect the tasting experience
04:00 The Unique Bottle shape for Peerless
05:00 All The Peerless Stories
06:05 Meeting Corky at the Peerless Distillery
06:30 What makes the bourbon different
08:30 Daves Controversial call
08:54 Why Visit Peerless Distillery?
10:00 The Shrinking size of pours for the Bourbon Lovers

In this episode of Aussie Bourbon Lovers, we’re pouring the Old Forester Statesman — an elegant-looking bottle with a Hollywood backstory, but does the juice inside live up to the label?
We discuss:
🍌 Tasting notes ranging from banana lollies to wooden cheeseboards
🪵 Why the nose smells like fruit, cheese, and timber prep
🧑‍⚕️ A quick history of Dr. Forrester and the missing “R”
📉 Why this might be Dave’s least favourite Old Forester expression
Come for the flavour, stay for the platter metaphors.
🟠 Keywords: Old Forester Statesman, bourbon tasting, banana lollies, bourbon podcast, Aussie bourbon, bottled bourbon history, Old Forester tour
 
Chapters
00:00 Introduction to Old Forester Statesman
01:30 Nose from this pour
02:40 Old Forester as a Favourite Brand
03:14 Tasting Experience and Flavour Profile
04:00 The mouthfeel and drinking experience of this pour
04:40 Bourbon that makes you feel like a cowboy
06:55 Old Forester Distillery Tour Insights
09:00 Final Thoughts on Old Forester Statesman

In this episode of Aussie Bourbon Lovers, we sip on Penelope Barrel Strength (Red Label) — a four-grain, 115.2 proof sourced bourbon with heart, flavour, and a great backstory.
We talk through:
👨‍👩‍👧 How the brand was named after the founder’s daughter (jealous!)
🧪 What makes Penelope’s sourcing strategy so successful
🍰 Why this pour screams dessert without being overpowering
🧠 The full-circle MGP-to-brand ownership journey
📦 And why Penelope makes such a great bourbon for new drinkers
It’s light, it's lovely, and it might just be the gateway barrel strength you’ve been looking for.
🟠 Keywords: Penelope Bourbon, barrel strength, Penelope Red Label, MGP, sourced bourbon, four-grain bourbon, Aussie bourbon podcast, bourbon dessert notes
 
Chapters
00:00 Introduction to Penelope Bourbon
03:07 Exploring Penelope's Unique Expressions
05:50 Choosing the Perfect Bourbon
08:55 Personal Preferences and Bourbon Enjoyment

Tonight, we pour the poetic and port-finished Midwinter Night’s Dram from High West — affectionately dubbed the Pappy of Rye (though not quite in price).
We explore:
🥃 The unique blend of two rye mash bills (95/5 & 80/20)
🍇 Rich notes of soaked currants, raisins & plum
🍷 The port barrel finish that delivers that wintery hug
❄️ Why this dram is best enjoyed in front of a fire with chocolate
📦 Why it’s harder to find in the US than in Australia
A rye so smooth it makes you feel like you’re snowed in — and fine with it.
🟠 Keywords: A Midwinter Night’s Dram, High West, port-finished rye, Pappy of Rye, Act 11, winter bourbon, rye whiskey, Aussie bourbon lovers
 
Chapters
00:00 Introduction to Midwinter Night's Dram02:58 Exploring Rye Whiskey Characteristics05:49 The Influence of Port Barrels on Flavor09:08 Personal Preferences in Whiskey Tasting

Tonight, we pour the iconic and shiny Blanton’s Gold — the single barrel bourbon with a golden horsey topper and velvety mouthfeel to match.
We chat about:
🐎 The difference between Blanton’s Gold, Green & Original
🧈 Flavour notes of butter pecan, vanilla, sticky date & nutty crust
🍰 Pairing memories featuring cheesecake shop “damaged stock”
📚 Four fun facts about Blanton’s Gold that Dave just learned
🇦🇺 Why some Blanton’s bottles are green for Australia
This episode is for bourbon fans, dessert lovers, and those who secretly collect the horse toppers.
🟠 Keywords: Blanton’s Gold, Blanton’s Single Barrel, pecan pie, dessert bourbon, bourbon podcast, Aussie bourbon lovers, Buffalo Trace
 
Chapters
00:00 Introduction to Blanton's Gold
03:12 Exploring the Unique Characteristics of Blanton's Gold and Facts #1 and #2
06:03 The Fascinating History of Warehouse H Fact #3
08:52 Fun Facts About Colonel Blanton and Fact #4

In this episode of Aussie Bourbon Lovers, we crack into the elusive and delicious Elijah Craig Toasted Barrel – a re-barreled, flash-charred masterpiece that’s harder to find in Australia than a good cork pop.
We talk about:
🔥 The difference between toasting and charring a barrel
🍫 Flavour notes of marshmallow, chocolate, and campfire goodness
🪵 Why rebarreling into toasted barrels gives a layered flavour profile
🥃 How this stacks up against classic Elijah Craig and Michter’s Toasted
🌏 And why this bottle is so hard to get outside the U.S.
If regular Elijah Craig is your gateway, the Toasted Barrel is your dessert.
🟠 Keywords: Elijah Craig, Toasted Barrel, Heaven Hill, rebarreled bourbon, toasted vs charred, dessert bourbon, Aussie bourbon lovers, campfire bourbon
 
Chapters
00:00 Introduction to Elijah Craig Toasted Barrel
02:50 The Art of Toasting and Charring Barrels
03:30 The Launch of this expression at KBF 2023
04:30 The Flavours and finish of this pour
05:00 Elijah Craig: The Father of Bourbon?
06:00 The Control the Barrel has over the flavour
08:46 Personal Experiences and Recommendations

We crack open a fresh bottle of Lux Row Double Barrel 12-Year Bourbon — a distillery-only release that you can’t get in Australia, and maybe nowhere else outside Bardstown.
In this episode, we talk:
🛢️ What “double barrel” really means in this case (2-barrel batch, not rebarreled)
🏭 The contrast between Lux Row’s massive operation and smaller craft distilleries
🧪 Neck pours, proof levels, and aging dates from both barrels
✈️ Why we picked this bottle on our trip and what makes it special
It’s high-proof, high-flavour, and a rare pour with a big Kentucky memory behind it.
🟠 Keywords: Lux Row, double barrel bourbon, 12-year bourbon, distillery-only, Bardstown bourbon, barrel strength, Aussie bourbon podcast
 
Chapters
00:00 Opening a New Bottle: Lux Row Double Barrel 12 Year
02:00 The Distillery Experience: Size and Uniqueness
04:00 A Hefty Cork
04:15 Tasting Notes
06:04 Tour Insights: Behind the Scenes at Lux Row
09:07 An Innovative Approach to Stave Finishing
11:31 Final Thoughts on Lux Row Bourbon

In this episode of Aussie Bourbon Lovers, we crack into the tail end of our bottle of Monk’s Road Wheated Bourbon — a 94-proof gem from Log Still Distillery with a distinctive nostalgic charm.
We discuss:
🌾 What makes wheated bourbon different (and gentler)
✍️ Our surprising shared history with calligraphy (seriously)
📚 Tasting notes of “caramel-coated old bookstore” and wheat field memories
🏭 Thoughts on distillery tours, including Log Still and Maker’s Mark
🍂 Why this one's been a slow-sipper over the years — until now
Equal parts story, flavour, and fun.
🟠 Keywords: Monk’s Road, Log Still Distillery, wheated bourbon, Aussie bourbon, old bookstore bourbon, bourbon podcast, Kentucky bourbon
 
 
Chapters
00:00 Introduction to Monks Road Wheated Bourbon
00:50 Kentucky Bourbon Festival 2023
01:10 Why this bottle
01:30 Calligraphy Competitions
02:40 The Best Distillery Tour That You've Ever Been On
06:03 The Story Behind Monks Road
08:20 Log Still Offerings
08:40 The Reason its Called Log Still

In this episode of Aussie Bourbon Lovers, we crack into a rare bottle of Hirsch Single Barrel Double Oak Bourbon — something you’ll be lucky to ever see in Australia.
We unpack:
🍑 A nose full of stone fruit, apple, and orchard nostalgia
🛫 The San Fran bottle shop story that brought this one home
🧠 Why double oaking adds complexity (without the bitterness)
🏷️ A quick dive into what “72/13/15” mash bills actually mean
🤓 Our accidental bourbon childhood memories… somehow
This one’s equal parts rare and relatable.
🟠 Keywords: Hirsch Double Oak, bourbon double oaked, 72/13/15 mash bill, rare bourbon, San Francisco whiskey shop, Aussie bourbon lovers, stone fruit bourbon
 
Chapters
00:00 Introduction to the Bourbon Experience
02:49 Exploring the Hirsch Bourbon's Unique Characteristics
05:47 Personal Preferences in Bourbon Tasting
08:58 Conclusion and Recommendations

In this episode of Aussie Bourbon Lovers, we taste a bourbon from Freeland Spirits, a women-owned distillery out of Portland, Oregon — and quite possibly the best-looking bottle we’ve ever featured.
We explore:
💃 The Freeland story: Meemaw inspiration, women-led vision
🧪 Why women have more taste buds (it’s science!)
🍷 Finishing notes: hints of Pinot Noir cask ageing
🎥 How a work trip turned into a distillery visit
🥃 What it’s like to sip something that's equal parts cool, rare, and heartfelt
From bottle shape to backstory, this one’s got flavour in all the right places.
🟠 Keywords: Freeland Spirits, women-owned distillery, Portland bourbon, Oregon whiskey, Pinot Noir cask finish, straight bourbon, Aussie bourbon lovers
 
Chapters
00:00 Exploring Unique Bourbons: Freeland Spirits
01:20 Women-Owned and Women-Distilled
01:35 How Dave Discovered this Distillery in Portland Oregon
02:45 Women's ability to taste vs Men's
05:11 Other bourbon experiences in Portland
07:30 The Distillery Experience: Beyond Kentucky
08:00 Great Merch from Freeland Spirits

This one’s not a bourbon — but it’s made with bourbon barrels, so we’re letting it in. We pour a Tasmanian single malt from Old Kempton, batch four of The Old Stables, and explore why it impressed even the bourbon faithful.
We cover:
🥃 What makes Aussie whisky special — and how bourbon barrels help
🏆 This batch's award-winning claim at the World Whisky Awards
🛢️ The crossover between Aussie malts and ex-bourbon barrel ageing
🍇 Pinot and port barrel influence on the nose and finish
🍽️ How a fine dining dinner at Amaru led us to this pour
This isn’t bourbon. But if you're a bourbon drinker with an open mind — it might just belong on your shelf.
🟠 Keywords: Old Kempton, The Old Stables, Tasmanian whisky, Australian single malt, ex-bourbon barrel, World Whisky Awards, Aussie bourbon lovers, Amaru
 
Chapters
00:00 Introduction to Old Kempton Whiskey
02:53 Exploring the Australian Whiskey Industry
05:47 Tassie's Unique Distilling Culture
09:05 Supporting Local Aussie Distilleries

In this special episode of Aussie Bourbon Lovers, we’re joined by Caryn Luz, National Brand Ambassador for Green River Distilling Co., as we explore their wheated bourbon — a near-identical twin to their flagship high-rye bourbon.
We explore:
🧪 What happens when you swap wheat for rye in a mashbill
🥃 How the same char, yeast, and age delivers two very different pours
🎓 Caryn’s bourbon tasting advice (for Aussies who usually add Coke)
🔥 Her journey from teaching and firefighting to leading bourbon tastings across the U.S.
🍞 Sweetness, softness, and what “soft red winter wheat” really means
This one’s packed with insight — from nose to finish.
🟠 Keywords: Green River bourbon, wheated bourbon, high rye vs wheated, bourbon tasting tips, Aussie bourbon lovers, soft red winter wheat, mashbill comparison
 
Chapters
00:00 Exploring Wheated Bourbon vs. High Rye Bourbon
03:13 The Art of Tasting Bourbon
05:52 Personal Preferences and Mixing Bourbon
08:54 Experiencing Green River Distillery
11:52 Unique Tours and Experiences at Green River

We’re back with Sean McCormick from Burton James Distillery, sipping their single barrel wheated bourbon and diving deep into Sean’s path from hotel kitchens to creating a custom bourbon for us.
In this episode:
👨‍🍳 Sean’s journey from culinary school to Kraft Foods
🧪 The accidental career switch that led him to food science
🥣 Developing cereal flavours and why bourbon came next
🥃 What makes Burton James wheated stand out
🤝 The wild connection that brought Sean into the bourbon world
From Doritos dreams to distilling reality — it’s a cracking yarn over a damn fine bourbon.
🟠 Keywords: Burton James bourbon, wheated single barrel, food science, bourbon founder story, culinary to craft spirits, Aussie bourbon lovers
 
Chapters
00:00 The Journey to Distilling Bourbon02:00 Food Science and Bourbon05:00 The Start of BH James Distilling06:45 Small Scale Bourbon Distilling07:30 Vegemite and Bourbon09:00 Challenges in the Bourbon Industry10:47 Visiting the Distillery and Future Plans

In this episode of Aussie Bourbon Lovers, we pop open the gloriously retro bottle of Chicken Cock Single Barrel Bourbon, a 130.8 proof beast we almost didn’t bring home.
We talk through:
🧳 The bourbon-buying rule we broke to grab this bottle
🥃 Tasting after 10 bourbons — and why it still stood out
👃 The surprise “rum and raisin” nose (yeah, we said it)
💥 How this high-proof Kentucky straight bourbon held up back in Australia
🥲 Bourbon regret bottles vs this absolute gem
This one surprised us — and may have restored some trust in our late-day bottle picks.
🟠 Keywords
Chicken Cock bourbon, single barrel bourbon, Kentucky straight bourbon, high proof whiskey, bourbon buying rules, bourbon regret bottles, Aussie bourbon lovers
 
Chapters
00:00 Introduction to Chicken Cock Bourbon
02:00 The story of KBF and buying bottles late in the day
04:00 High Proof Bourbon
05:00 Palate and mouthfeel
06:02 The History of Chicken Cock Bourbon
08:00 Cock-fighting and bourbon

In this special episode of Aussie Bourbon Lovers, we open a unicorn: Pappy Van Winkle’s Family Reserve 15 Year. Not for clout, but to celebrate 15 years of marriage — and a shared love of good bourbon and good stories.
We chat through:
🥃 First impressions of the Pappy nose and palate
🪵 That sweet woodiness that smells like a sharpened pencil (you’ll get it)
🥂 The joys and absurdities of marking time with something rare
❤️ Reflections on 15 years together — and why bourbon suits the moment
😄 How this bottle is fancy and ridiculous, just like the celebration
It’s heartfelt, a little goofy, and definitely one for the memory books.
🟠 Keywords
Pappy Van Winkle, Pappy 15 Year, Family Reserve bourbon, special occasion whiskey, wedding anniversary bourbon, wheated bourbon, rare bourbon, Aussie bourbon lovers
 
Chapters
00:00 Celebrating 15 Years of Marriage with Bourbon01:30 Notes on the Nose02:30 Eating and Drinking Good things Together03:45 The Palate and Mouthfeel05:48 Reflections on Marriage and Life's Changes07:00 Some Soppy Reflections Between Aged Whiskey and Aged Marriages.08:00 How to get a bottle of Pappy Down Under
 
 
 

In this end-of-year wrap-up, we each poured a blind bourbon for the other — and sat down to count down our Top 5 Bourbon Moments of 2024.
From Kentucky Bourbon Festival memories to surprise tasting wins by the fire, we revisit the bottles, places, and people that made this year one to raise a glass to.
You’ll hear:
🥃 Our favourite bourbons and bourbon events of the year
🔍 The blind tasting session that proved one of us has a freaky palate
✈️ Travel moments that made us fall in love with bourbon all over again
🥪 Why a steak sandwich from a church tent might’ve stolen the whole year
❤️ Reflections, laughs, and a few almost-spilled drinks
Pour something nice — this one’s for the year that was.
🟠 Keywords
Bourbon moments 2024, Aussie bourbon lovers, Kentucky Bourbon Festival, blind tasting, bourbon travel, bourbon reflection, top bourbon of the year, best whiskey moments
 
Chapters
00:00 Introduction to our Top Five Bourbon Moments of 202401:00 Number 502:17 Number 4 03:45 Number 306:10 Why we started a podcast in 202406:50 Number 2 08:00 Number 1 09:30 Blind Bourbons revealed10:30 2024 wrapped up and toasting 2025
 

This might be the best conversation about bourbon Dave and H have ever had. Dan McKee, Master Distiller and Andrea Wilson, Master of Maturation, take time out of their breakfast to pop the top of a 2024 10yr Bourbon and tell us more about what make Michter's special and share some more of the incredible stories. In this extended episode you'll find out more about what a Michter's age statement really means and some advice about how you can enjoy the Michter's line-up.
 
Chapters
00:00 Introduction to Michter's 10 Year Bourbon03:11 The Art of Aging and Flavour Development06:04 Heat Cycling and Its Impact on Whiskey08:47 The Importance of Aroma and Tasting Experience12:02 Chill Filtration and Its Role in Whiskey Quality14:48 Personal Preferences and Drinking Tips18:08 Exploring the Michter's Range and Unique Offerings

Dave and H share some suggestions of how they like to enjoy their bourbons over a hot Australian Summer. There are a couple of cocktail ideas, their suggestions for the perfect Aussie version of a Kentucky Mule and lots of ways to keep cool with a sensational bourbon this summer.
 
Chapters
00:00 Crafting the Perfect Summer Cocktail01:00 Our Aussie-Kentucky Mule Recipe02:10 Bourbon is not just for winter time03:00 The Makers Mark Slushies that Started this.05:47 Bourbon as a Versatile Summer Drink06:15 Other Summer Bourbon Cocktails09:15 Drink it how you like
 

Dave and H welcome Caryn Wells, the National Brand Ambassador for Green River Bourbon and they chat about the rich history of Green River, its revival of the once infamous brand after nearly a century, and the unique tasting notes of their bourbon. Caryn shares insights into the fact that it was once the most widely advertised whiskey in the world, considered the most expensive ever sold at one point and the significance of their DSP number, and the 'Shoot the Shoe' game, which she named! 
 
Chapters
00:00 Introduction to Green River Bourbon02:02 The Rich History of Green River Bourbon05:58 Revival of a Classic Brand09:46 Tasting Notes and Flavour Profiles14:03 The Unique Game of Shoot the Shoe

Dave and H enjoy a pour of New Riff 8 Year Old Bourbon and enjoy some stories and some 'facts' about the New Riff story and their whiskeys. It might be the best use of a liquor store/bottle shop carpark we've heard of. Get your hands on a pour and you'll soon see why.
 
Chapters
00:00 Introduction to New Riff Bourbon Whiskey
01:30 A Stop at a Distillery on Another Business Trip
03:30 New Riff and Bottled in Bond as a Baseline
06:00 The Flavours of the 8YO Bourbon
08:45 Chill Filtration and Its Impact

H and Dave are again joined by Dan McKee, Master Distiller and Andrea Wilson, Master of Maturation of Michter's for another extended episode. This time for a special occasion, to celebrate 10 years since Michters first released their Toasted Barrel Bourbon. They share stories about that very first release in 2014, a story about a blind tasting that took Dave and H back home to the other side of the world, and of course, a pour of an incredible bourbon.
 
The 2024 release of Michter's Toasted Barrel Finish and the other 2024 releases will be available in Australia from February 2025.
 
Chapters
00:00 Celebrating 10 Years of Michters Toasted Bourbon
02:57 The Art of Toasted Barrel Finishing
05:48 Crafting Quality: The Distillation Process
09:00 The Impact of Toasting vs. Charring on the Finishing Barrel
11:51 Creating Emotional Connections Through Whiskey
15:08 Michters' Growth and Global Recognition
 
 

H and Dave enjoy a pour of Bob Dylan's Double Barrel or 'Revelation' Whiskey from Heaven's Door. They chat about some unique tasting notes and why this bottle can't be called a bourbon ... at least they guess that ... and then they guess about whether or not it's bottled in bond. All in all, you'll want to have a fact-checker standing by for this whole episode as none of it is guaranteed to be fact, but hopefully, you'll find this bottle and drink along with us and enjoy the flavours that Bob's team has put together.
 
Chapters
00:00 Introduction to Heaven's Door Whiskey
01:40 The Founder of Heaven's Door
04:40 Double Oaked vs Double Barrelled Terminology
06:04 Understanding Whiskey Terminology

Hosts Dave and H almost empty their special bottle of BRT-02 that they picked up at the Makers Mark Distillery in 2022 and tell the story of the Maker's Mark Barrel Rotation Team (BRT). It's a special pour, and a fun opportunity to talk about barrel rotation and the way that the Maker's team are creating expressions with human stories like 2024's 'The Heart Release'. 
 
Chapters
00:00 Introduction to Makers Mark and BRT02 Release
02:47 The Art of Barrel Rotation and Flavour Extraction
06:07 The Heart Release: Capturing Distillery Stories
09:00 Passion and Tradition in Bourbon Making

In a special extended episode, Dave and H are joined by Dan McKee the Master Distiller and Andrea Wilson Master of Maturation and COO of Michter's, for a pour of their  Original Sour Mash Whiskey.
Because of the time difference of the Australians, it's a nightcap, and for the Americans, it's a breakfast pour.
They chat about the history of Michter's, the flavours of the Michter's Small Batch Sour Mash expression (not quite a bourbon, not quite a rye) and some of the magic that makes Michter's a truly unique whiskey.
 
Chapters
00:00 Introduction to Michter's and Special Guests03:04 The History of Michter's Distillery05:48 Quality and Consistency in their Whiskey Production09:02 Roles of Master Distiller and Master of Maturation11:47 Production Techniques that Define Michter's15:08 The Importance of Barrel Aging and Water Chemistry17:55 Access to Michter's in Australia

Dave and H share a pour from a smaller-than-usual bottle of a Cask Strength Makers 46. They chat about the '46' expression and what makes the cask strength approach a fun and different way to try some of your favourites.
 
Chapters
00:00 Introduction to Makers 46 Cask Strength
02:54 Understanding Cask Strength Whiskey
05:50 The Unique Process of Makers Mark
09:13 The Influence of Wood and Staves in Whiskey Flavour