Aussie Bourbon Lovers

To close out the year we pour a Larrikin single barrel Delta 5 from Kentucky, signed by Greg, and use it as the starting point for a chat about our bourbon highlights from 2025.
The idea was simple. Each of us had to choose a bourbon of the year and then pick a single bourbon memory that fits inside 120 seconds. In practice it was a lot harder, because 2025 has been full of ridiculous opportunities, generous hospitality and moments we never imagined we would have.
If you have enjoyed following along with our trips, tastings and distillery visits this year, this episode is an easy, end of year reflection with two special pours and a look ahead to 2026.

We visit the Blending House in Kentucky and sit down with Ashleigh Barnes, the master blender behind Lucky Seven and Curley. Ashleigh brings us the New Yorker, an Amburana finished bourbon that tastes like hummingbird cake, oatmeal cream pies and dessert in a glass. She explains how she manages such a powerful finishing wood by tasting at day five, pulling liquid at the exact moment it peaks, and reusing the same barrels to create deeper and more controlled layers.
Ashleigh also walks us through the new blending and bottling facility, the innovative rick houses and the approach to scaling without losing craft. She tells stories about the teams she works with, the people she blends for, and the festival moments that make the bourbon world feel like family.
 
Chapters:
00:13 The perfect pop00:49 Meeting Ashleigh at the Blending House01:23 What Amburana really does02:23 Dessert notes and childhood memories04:47 Building the blending facility06:11 Rick houses and innovation07:42 Blending and meeting drinkers09:10 Bourbon, stories and family10:35 Ashleigh’s path through Buffalo Trace and Four Roses11:30 The Elmer T. Lee project12:17 Keeping memories in every bottle
We talk through her background at Buffalo Trace and Four Roses, the skills she learned from legendary mentors, and the moment she helped blend the commemorative Elmer T. Lee release. It is a conversation filled with flavour, memory and joy, and the perfect look at what it means to shape a bourbon from idea to bottle.

We’re back at Star Hill Farm in Kentucky, sitting in the Heritage Room at Maker’s Mark, joined by Dr. Blake Layfield, the master distiller and head of innovation and blending. It’s the perfect day for bourbon, and Blake takes us through one of the most fascinating tastings we’ve ever done on the show.
In front of us are three glasses that tell the whole story of Maker’s Mark: the classic cask strength expression that represents the founders’ original taste vision, an eleven and a half year over-aged barrel that shows what happens when oak and tannin push a whiskey outside those guardrails, and finally the new Maker’s Mark Cellar Aged release, a blend of eleven, thirteen and fourteen year old whiskey that is rich, dark and complex without drifting into bitterness.
Blake explains how Maker’s Mark has kept the same mash bill, yeast and process since 1953 and why they focus on intensity, velocity, complexity and finish instead of simply naming tasting notes. He talks about what makes wheat spice feel so different to rye spice, why age is not a measure of quality in American whiskey, and what “age to taste” really means inside the distillery.
We hear the story of the limestone cellar, why dynamiting a hill changed what was possible for Maker’s Mark, and how the Cellar Aged project shows a new dimension of the classic house style. Blake also lifts the curtain on their blending process, where weeks of blind tasting eventually shape each year’s release.
If you’ve ever wondered how far Maker’s Mark can push maturity, what really happens in their warehouses, or why Cellar Aged tastes the way it does, this episode is a brilliant deep dive right from the source.
 
 
Chapters:
00:00 Welcome from Star Hill Farm and the Heritage Room
00:13 Introducing Dr Blake Layfield and why this room matters
00:35 Heritage, culture and what makes Maker’s Mark unique
01:08 Returning to Maker’s, where you first fell in love with bourbon
01:20 Three glasses on the table and what each one is
01:50 Glass 1: Maker’s Mark Cask Strength and the founder’s taste vision
02:32 How Maker’s has kept the same recipe since 1953
03:00 How Blake thinks about tasting: intensity, velocity, complexity and finish
04:10 Cherry notes from the yeast and wheat spice versus rye spice
05:49 Mash bill details and why the high malted barley is unusual
06:11 Velocity in the glass and how aroma meets you halfway
06:46 The history of classic 45 percent Maker’s and the first innovation, Maker’s 46
08:10 Opening up Cask Strength as a regular offering
08:36 Glass 2: an eleven and a half year over aged Maker’s Mark at cask strength
09:30 Why age is not automatically better and how American oak can take over
11:08 Tannins, dryness and the “I want water” reaction
12:16 Learning that bitterness and astringency are a choice, not a requirement
13:19 Talking about hand rotation, ricked barrels and low entry proof
14:09 Age to taste, not to a number
15:10 The limestone cellar and the birth of Maker’s Mark 46
16:10 Glass 3: Maker’s Mark Cellar Aged, dark, rich and complex, no bitterness
17:26 Aroma and flavor of Cellar Aged, bright cherry to dark cordial cherry
18:05 How long it spends in warehouses versus the cellar
18:33 Year by year blends and showing what cellaring can do to flavor
19:04 Inside the blending team and how they choose the final profile
19:45 Beth’s winning streak and Rob Samuels’ final sign off
20:32 How old can the cellar go, and where they expect the inflection point

In this episode of Aussie Bourbon Lovers we crack openWild Turkey Master’s Keep Revival a barrel finished bourbon that sparks one big question should you drink it or collect it?
We are joined by Denver Cramer from Denver & Lielywho tells the story of being paid by Wild Turkey’s owners, Campari not in cash but in bottles, two of every Master’s Keep release.
Together we talk about
What Master’s Keep is and where Revival fits in the series
Why barrel finishes do not always taste like the label suggestsand why that is sometimes the whole point
Eddie Russell’s experimentation and what Bruce Russell might bring next
Why Wild Turkey has such a huge following in Australiaespecially through RTDs and mixers
How to move from cans to special pours and really taste what Turkey can do
Denver’s favourite distillery memorydrinking old Dusties with Bruce at Wild Turkey
Which Wild Turkey bottles are great value in Australiaincluding Wild Turkey 12 Year and Wild Turkey 101
We also dig into how mood, timing and glassware change the experience why some bottles do not land on night oneand then become magic on another night.
If you love Wild Turkey, or you are just starting to explore beyond RTDs this episode is a relaxed, honest chat about flavour, memories and why these bottles matter.

In this episode of Aussie Bourbon Lovers, we taste O.H. Ingram River Aged Kentucky Straight Bourbon Whiskey — a bourbon that ages on a floating barge on the Mississippi River.
We discuss how the movement of water, temperature fluctuations, and humidity create a completely different aging environment, producing a rich, smooth, and surprisingly “juicy” bourbon that feels far older than its four years.
From the story of O.H. Ingram to the science behind river aging and our own tasting notes, this episode explores how a simple idea ... putting bourbon on a barge, has turned into one of the most fascinating aging experiments in Kentucky.
 
Chapters:
00:00 – Opening pour & introducing O.H. Ingram River Aged Bourbon01:00 – The story behind Ingram and its floating rickhouses on the Mississippi02:30 – Tasting begins – vanilla, lemon tart and creamy pastry notes04:00 – Explaining river aging: temperature swings, humidity & movement06:00 – Colour and maturity from constant barrel contact08:00 – Why motion matters: the science behind “liquid in motion”10:00 – Does it taste like Green River Bourbon? We compare12:00 – Gimmick or genius? Our verdict on river aging

Recorded at Michter’s Shively Distillery in Kentucky, this episode features a sit-down with Master Distiller Dan McKee and Master of Maturation Andrea Wilson — two icons of modern bourbon.
We dive into the origins of Michter’s Toasted Sour Mash Whiskey, the innovation that helped spark the toasted barrel movement, and taste it alongside the classic US*1 Sour Mash.
Dan and Andrea share insights on Michter’s meticulous small-batch process, why they age “to taste” instead of by age statement, and how they keep consistency at the core of everything they bottle.
Plus — a lighthearted conversation about toasted marshmallows, Bourbon Heritage Month, and what makes Michter’s one of Kentucky’s most beloved distilleries.
If you love bourbon history, innovation, and authenticity, this one’s for you.

In this episode of Aussie Bourbon Lovers, we open a bottle of Wiseman Bourbon — a modern Kentucky classic from the makers of Kentucky Owl.
We dig into how Wiseman came to life, what sets it apart, and why it could be a go-to for bourbon fans who want rich flavour without the premium price tag.
If you enjoy smooth, balanced Kentucky bourbons with curious pyramid-related backstory, this one’s for you.

In this episode of Aussie Bourbon Lovers, we open a bottle of Buzzard’s Roost Toasted French Oak Bourbon — a whiskey that shows how innovation can live inside tradition.
We dive into the details behind Buzzard’s Roost’s unique toasting and finishing methods, share our tasting notes (think butterscotch, vanilla and warm baking spices), and talk about what makes this brand one of the most exciting in modern bourbon.
Whether you’re a fan of finishes or just curious about how toasted French oak changes a whiskey, this episode is worth a listen.
 
Chapters:
00:00 Introduction to Buzzard's Roost Bourbon03:22 Exploring the Flavour Profile06:21 Understanding Sourced Bourbon09:11 The Experience at Buzzard's Roost Distillery

Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, this episode features Greg Keeley, the Australian distiller crafting exceptional bourbon in the heart of Kentucky.
We sit down to taste and talk about Larrikin Delta 5, a single barrel bourbon that represents Greg’s mission to merge Australian boldness with Kentucky tradition.
We discuss what makes the Delta 5 single barrel unique, the art of single barrel selections, and how Greg’s journey — from the Navy to distilling — continues to shape Larrikin’s identity and flavour.
If you’re passionate about bourbon innovation, authenticity, and stories that connect continents, this one’s for you.
 

Bardstown Bourbon Company has built its reputation as the “modern bourbon maker” — blending, innovating, and crafting for some of the biggest names in the industry. 
In this episode, we sit down with Jake Sulek, Bardstown’s Head of Education and VIP Experience, to discuss the company’s first release in their origin series, their wheated Bottled-in-Bond bourbon, and why it represents a most significant milestone in their history.
For the first time, Bardstown distilled, aged, and bottled a whiskey 100% made on their own site — meeting the exacting standards of the Bottled-in-Bond Act of 1897 and proving they’re not just blending the future of bourbon, they’re building it.
We dive into the importance of transparency and Bottled-in-Bond integrity and Tasting notes and how it reflects Bardstown’s evolving identity.
 
Chapters
00:00:00 – Welcome to Bardstown Bourbon Company00:02:00 – Meet Jake Sulek and the innovation team00:04:00 – The significance of Bardstown’s first in-house whiskey00:06:00 – What Bottled-in-Bond means for Bardstown’s identity00:07:00 – Tasting notes: classic Kentucky character meets modern craft00:08:00 – From contract distilling to self-made bourbon

In this episode of Aussie Bourbon Lovers, we open a fresh bottle of Nulu Maple Brûlée Single Barrel, a Kentucky Bourbon Festival pick that delivers rich, dessert-like flavour in every sip.
We talk through how the maple brûlée process works, the unique way barrels are treated, and why this whiskey has a sticky mouthfeel and dessert-style notes like sticky date pudding, butterscotch, and dark chocolate.
We also share the story of why we regretted not picking up a bottle last year — and why this year, we made sure to grab one early.
This is one of the richest and most unique bourbons we’ve tried, and a perfect example of what makes KBF single barrel picks so exciting.
 
Chapters
00:00:14 – Fresh bottle pop to kick things off00:02:19 – Introducing Nulu Maple Brûlée Single Barrel (KBF pick)00:04:19 – How maple brûlée finishing works (barrel & syrup process)00:06:21 – What “brûléeing” a barrel really means00:07:23 – Dessert-like notes: sticky date, caramel, chocolate00:08:20 – Regrets from last year’s KBF and why we grabbed this bottle early00:09:30 – Tasting notes, mouthfeel & why it’s a festival favourite

Recorded in the Heritage Room at Maker’s Mark in Kentucky, this episode marks a truly historic moment in American whiskey. We sit down with Dr. Blake Layfield, Master Distiller and Head of Innovation at Maker’s Mark, to discuss the launch of Star Hill Farm Wheat Whiskey.
This is the first new mash bill from Maker’s Mark since 1953, and it represents a turning point in American whiskey history. We cover:
How Star Hill Farm Wheat Whiskey was created and why it matters
The influence of terroir, regenerative agriculture, and sustainability in whiskey making
The world’s first estate whiskey certification
Detailed tasting notes, comparisons, and the future of Maker’s Mark innovation
Whether you’re a Maker’s fan, a bourbon collector, or simply curious about whiskey’s next chapter, this episode offers rare insight into one of the most important releases of our time.
 
Chapters
00:00:00 – Opening from Star Hill Farm, Loretto, KY00:02:01 – Dr. Blake Layfield on Maker’s Mark innovation00:04:02 – Creating Maker’s Mark’s first new mash bill since 195300:05:03 – Does mash bill matter? Exploring wheat, terroir, and regenerative farming00:06:03 – Tasting Star Hill Farm Wheat Whiskey: notes & first impressions00:08:06 – Experimental casks, estate certification & transparency00:10:20 – Regenerative agriculture and the Million Acre Initiative

This might be the most unique bourbon story we’ve ever shared. Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, we sit down with Australian founder Greg Keeley to taste and discuss Larrikin Rosewater Bourbon.
Instead of using spring water, this bourbon is proofed with rosewater, inspired by Greg’s time in the Middle East and the cultural tradition of rose tea. The innovation took more than a year to be approved by the TTB, but it’s now officially recognised as Kentucky Straight Bourbon Whiskey — the first of its kind.
We talk about the process of creating Rosewater Bourbon, the ups and downs of starting a craft distillery in Kentucky, and Greg’s journey from the Royal Australian Navy to running a distillery just down the road from Wild Turkey.
If you love bourbon innovation, heritage, and Australian connections to Kentucky whiskey, this episode is for you.
 
Chapters:
00:00:13 – Kicking off at Larrikin Distillery00:02:19 – Meeting Greg: an Australian making bourbon in Kentucky00:04:19 – How Rosewater Bourbon was created & approved by the TTB00:06:21 – Craft distilling challenges in Kentucky & floral tasting notes00:08:29 – Balancing fresh vs dried rose petals (trial & error process)00:09:33 – Keeping bourbon true: flavour vs gimmicks00:10:40 – From the Navy to Kentucky: Greg’s personal journey

Recorded live at the Kentucky Bourbon Festival, this episode of Aussie Bourbon Lovers is all about Chicken Cock Bourbon — one of the most historic names in American whiskey.
We explore the legacy of Chicken Cock, from its rise in the 1800s to its role in Prohibition-era speakeasies, and its revival for today’s bourbon fans. Along the way, we share our tasting notes, talk about the energy of the festival, and reflect on why heritage brands like Chicken Cock are finding new life in the modern bourbon scene.
If you’re a bourbon history buff, festival-goer, or just love discovering bottles with a story, this episode brings the flavour and the atmosphere of Kentucky straight to you.
 
 
Chapters:
00:00:13 – Opening live from the Kentucky Bourbon Festival00:02:19 – Pouring Chicken Cock’s exclusive KBF single barrel & first reactions00:04:21 – The long history of Chicken Cock Bourbon (1856 origins & Prohibition survival)00:06:22 – Legendary stories: stolen barrels, court sentences & brand reputation00:08:22 – Miller’s Reserve: a new limited-time release inspired by 1860s bourbon shipping history

We're getting ready for the Kentucky Bourbon Festival and what better way to prep than with a bottle of Old Forester 100 Proof? In this pre-trip pour, Dave and Helen share their thoughts on the bottle, the quirky screw-top, and what it feels like to sip a bourbon that’s harder to find back home in Australia.
They also share updates on what they're excited about for the trip, how they’re preparing their palates, and the little joys of bourbon banter before a big adventure. If you’ve ever pre-gamed a holiday with your favourite bottle, this episode will hit just right.
 
Chapters00:00:14 – Opening pour (the screw top saga)00:02:22 – First impressions of Old Forester 10000:04:22 – Early tasting notes00:06:26 – Best food pairing ever00:08:26 – Kentucky Bourbon Trail tips00:10:28 – Art, craft & bourbon culture

This pour started with a cork pop and turned into a conversation that blurred the lines between rye and bourbon.
In this episode, we try Minor Case Sherry Cask Finished Rye — a rye whiskey that brings the sweetness of sherry with the warmth of Kentucky-style grains. Helen and Dave dive into mash bills, argue about what counts as a bourbon, and compare the grassy, peppery ryes to this softer, sweeter alternative.
It’s not a bourbon… but it’s close. We explain why.
You’ll hear why Dave’s not a fan of heavy rye spice, what Helen loves about sherry-finished drams, and where Minor Case fits in the bourbon-to-rye spectrum.
Oh, and there’s a cork pop moment we’ve waited ages for.
 
Chapters:
00:00 – Finally… a proper cork pop!
00:12 – Pouring Minor Case Rye (sherry cask finish)
01:00 – What is a Kentucky-style rye?
02:00 – 51% rye, 45% corn, 4% malted barley: close to bourbon
03:10 – Why it tastes smoother than other ryes
04:15 – Sherry cask influence on the nose and palate
05:20 – Dave’s take: too grassy = no thanks
06:30 – Bourbon vs rye: what’s in a name?
07:45 – Sweet graininess and how it compares to others
08:50 – Helen’s love of the softer, fruitier notes
09:40 – Wrap-up and final thoughts

We’re pouring something a little extra special today — Blanton’s Gold. And to match the pour, we’re joined by someone extra special too: Denver Cramer from legendary Aussie glassware company Denver & Liely.
This one’s part bourbon tasting, part banter, and part deep appreciation for what makes bourbon and glassware such a great pairing. We talk about:
The real reason Blanton’s Gold is smoother than you'd expect at 51.5%
Why Aussies (and the Japanese) got the good stuff first
What bourbon means to Denver… and his partner
And whether he actually owns more than one shirt
It’s rich, relaxed, and full of gold—both in the glass and in the stories.
Chapters
00:00 – Intro and welcome
00:15 – Guest: Denver from Denver & Liely
00:45 – The pour: Blanton’s Gold (from ~2020)
01:30 – Why this bottle matters
02:20 – Smoothness at 51.5%: a surprise
03:10 – Why Aussies had access before Americans
04:05 – A smudged dump date and a story
05:00 – Denver’s partner’s unexpected reaction
06:00 – Glassware geekery, take 3
07:30 – That shirt… again
08:20 – Gold vs other Blanton’s editions
09:40 – Final sips and goodbyes

Tonight’s pour is Rock Hill Farms – a 100-proof single barrel bourbon from Buffalo Trace that once earned the title “world’s finest” from Washingtonian Magazine. This one’s got mystery, nostalgia, and a dentist with bourbon in every cupboard.
Dave and Helen share the story of discovering this elusive bottle on a work trip to Kentucky, why it's so hard to find in Australia, and how it ended up in a blind flight by accident (with excellent results). They chat about what makes it special — from its vanilla and caramel layers to its square base and substantial topper — and whether it belongs in the top shelf rotation.
Chapters:0:00 – The world’s most suspenseful bottle pop0:20 – Rock Hill Farms pour & blind flight controversy0:44 – Why this bourbon is so meaningful1:18 – Bourbon dentist story: Kentucky, video shoots & secrets2:10 – Tasting notes: vanilla, caramel, smooth and elegant2:55 – Consistency from single barrels?3:24 – Bourbon in every cupboard (true story)4:08 – Tracking down Rock Hill Farms in Australia4:52 – Helen’s blind tasting surprise6:00 – Travel whiskey kits & staying connected7:16 – Same mashbill as Elmer T. Lee – but better?7:50 – Proof preferences: sweet spots and family fails9:00 – Caramel chocolates, vanilla tea cake, and the last word9:45 – Worth the hype? We vote yes.
Join the hunt: Follow @AussieBourbonLovers on YouTube, Instagram & TikTok.Got a bottle you want us to try? Email us: hello@aussiebourbonlovers.com#RockHillFarms #BourbonDentist #BuffaloTraceMashbill

This week on Aussie Bourbon Lovers, we go off-book – literally – and dive into something local, legendary, and a little bit special: Sullivans Cove from Tasmania. Why? It’s Tassie Whisky Week, and what better way to celebrate than with a 14-year-old single cask from the distillery that put Australian whisky on the global map?
H pours us the very last drops of bottle TD0275 – a second-fill American oak cask filled in 2008 and bottled in 2022. As we sip, we talk through what makes Tassie whisky unique, why Sullivans Cove has such a cult following, and how this pour compares to a typical bourbon. From re-coopered barrels and pot stills to honey-sweet tasting notes and nostalgic Tassie trips, this episode is full of love for our southernmost state.
Timestamps:0:00 – Intro: Screw tops & false expectations0:28 – Drinking Sullivans Cove, not bourbon0:58 – TD0275 bottle stats: 14 years, 48%, American oak1:32 – It's Tassie Whisky Week – here's why we're celebrating2:10 – Tasmania’s whisky climate & reputation2:43 – First tasting notes: harvest, grains, sweet nose3:40 – Light colour explained (second fill vs. bourbon)4:01 – Honey explosion on the palate4:30 – Last pour of the bottle – no regrets4:45 – How Sullivans Cove won World’s Best Single Malt in 20145:50 – Impact on the Australian whisky scene6:33 – Pot stills, double distillation, and creamy finish7:20 – Re-coopering: how they prep used bourbon barrels8:20 – Why 14 years looks different in Tassie than in Kentucky9:00 – Why we love Tassie (whisky, food, time away from the kids)9:53 – Final toast to Tassie Whisky Week
Want more Aussie-made spirits? Subscribe to the podcast, leave a review, and follow us on YouTube and Instagram @AussieBourbonLovers.
Email: hello@aussiebourbonlovers.com#TassieWhiskyWeek #AustralianWhisky #SullivansCove

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
 
If you enjoyed this episode, please subscribe on your favorite podcast platform and leave us a 5-star rating/review. We’d love to hear your feedback! Connect with us on TikTok, Instagram, and YouTube @AussieBourbonLovers for more bourbon reviews, behind-the-scenes content, and updates. Cheers!

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