Aussie Bourbon Lovers

H & Dave enjoy Larrikin's Small Batch Kentucky Straight Bourbon Whiskey—an approachable 40% ABV, six-year-aged bourbon with a mash bill of 86% corn, 10% rye and 4% malted barley.
Tasting notes highlight caramel, vanilla, biscuity sweetness and warm spice (think apple pie, nutmeg/cinnamon), plus the brand’s laid-back Aussie charm and friendly distillery vibe.

Dave n H taste and celebrate the new Peerless 10-year Henry Craver edition, describing its stunning colour, rich mouthfeel and tasting notes like citrus, marmalade, coconut, vanilla and caramel. They discuss the bottle’s limited release, the queue at the distillery, and why this bourbon has a devoted following.
The episode also explores Peerless’s craft approach—sweet mash, barrel-proof bottlings and Corky Taylor’s commitment to quality—plus personal anecdotes about sourcing the bottle and why it’s hard to find outside Kentucky.

This episode dives into George Remus Straight Bourbon Whiskey — a widely available bottle that seriously overdelivers for the price.
We break down:
Why MGP whiskey has become so respected
What makes this a standout value bottle
And the wild story behind George Remus himself
From pharmacist to criminal lawyer to “King of the Bootleggers,” Remus’ story is one of the most fascinating in bourbon history — and possibly even inspired The Great Gatsby.
A great mix of accessible bourbon, great value, and one hell of a story.
 
00:00 Introduction to George Remus Bourbon03:11 The Story Behind George Remus06:02 The Legacy of Prohibition and Bootlegging09:13 Tasting Notes and Final Thoughts

This episode dives into Virginia Black American Whiskey — a bottle backed by Drake that raises more questions than answers.
It’s not labelled as bourbon.It’s distilled in Indiana.It’s darker than it should be for its age.
So what’s actually going on?
We break down:
What likely sits behind the liquid (MGP sourcing)
Why it doesn’t qualify as bourbon
Whether flavouring or finishing is involved
And why, despite all that… it’s actually pretty enjoyable
This is a great example of judging a bottle too early — and being proven wrong.

To celebrate 100 episodes, we finally open one of the most hyped bourbons in the world — George T. Stagg from the Buffalo Trace Antique Collection.
At 135 proof and uncut, it’s everything you’d expect… and more.
But this episode goes beyond the pour.
We reflect on:
Our favourite moments from the podcast
The incredible people we’ve met along the way
What surprised us most about the bourbon industry
And why we feel like we’re only just getting started
This is part celebration, part reflection, and part appreciation for the journey so far.

This episode dives into Elijah Craig Kentucky Straight Rye — and the surprisingly confusing world of what “straight rye” actually means.
We break down the legal definition, taste profile, and why this particular rye is so approachable — especially for bourbon drinkers who aren’t usually fans of rye.
Along the way, we explore:
What “barely legal rye” means
Why rye can feel spicy or aggressive
How mash bill changes flavour dramatically
And why your taste in whiskey evolves over time
If you’ve ever struggled with rye… this is the episode that might change your mind.
 
 
 

This episode starts with a long-awaited moment.
We finally open a Peerless Double Oaked Bourbon, a bottle that’s been sitting on the shelf for a while, signed at the Kentucky Bourbon Festival and calling out to be opened.
We talk through what makes Peerless different as a distillery, including their sweet mash process, barrel-proof approach, and double oaked finishing. The result is a rich, dessert-like bourbon that easily stands alongside some of the best double oaked expressions out there.
From there, the conversation shifts.
We discuss a creator attempting to visit every stop on the Kentucky Bourbon Trail and ask whether it’s actually possible to have a “bad” distillery experience.
It leads to a surprisingly hard question:What’s the least impressive distillery experience we’ve had?
And even then, the answer isn’t straightforward.
This episode is about great bourbon, memorable experiences, and why some distilleries, like Peerless, are worth going back to again and again.
Podcast chapters
00:00 Opening the bottle00:45 What is Peerless Double Oaked01:45 How Peerless is different03:00 Colour and nose04:15 First taste reactions05:30 Why we opened it now06:30 Bourbon trail creator discussion08:00 Can you have a bad distillery09:30 Least impressive experiences11:30 Why Peerless stands out13:00 Going back again13:30 Wrap and cheers
 

This episode is a bit of a reset for us.
We’re drinking Jack Daniel’s Triple Mash, a blend of Tennessee whiskey, rye and American malt, and it opens up a conversation we probably should have had earlier.
What exactly is a “triple mash”? How does it taste? And how does Tennessee whiskey actually differ from bourbon?
We talk through the flavour, which is far more complex than expected, with notes of caramel, cinnamon, fruit and a surprising balance at 50% ABV.
From there, it turns into something bigger. Why have we avoided Jack Daniel’s for so long? Is that an Australian thing? And are we missing out on some genuinely great whiskey because of old perceptions?
We also dig into the Lincoln County Process, the definition of Tennessee whiskey, and the story behind Jack Daniel’s and Nearest Green, which is one of the most important and increasingly recognised stories in American whiskey.
And with an upcoming trip to Lynchburg, there’s more to come.
Podcast chapters
00:00 Opening the bottle00:45 What is Triple Mash02:00 Nose and first impressions03:15 Cinnamon and caramel notes04:30 Palate reaction05:30 Banana and spice flavours06:30 Avoiding Jack Daniel’s07:00 Tennessee whiskey vs bourbon08:00 Lincoln County Process explained08:30 Nashville and Lynchburg plans09:00 The Nearest Green story09:30 Rethinking Jack Daniel’s
 

This episode is about a whiskey with a story that changed after we bought it.
We’re drinking Treecraft Small Batch American Whiskey, picked up directly from a small distillery on Treasure Island in San Francisco Bay. At the time, it stood out because it was local, unusual, beautifully packaged, and worth supporting. It wasn’t a favourite pour then, and it still feels a little young now, but the story behind it has become far more meaningful.
Since that visit, Treecraft has shut down. That means this bottle has become something rare: a whiskey from a distillery that no longer exists.
We talk through what it tastes like today, why the nose and palate feel so different, whether more barrel time might have changed everything, and why trying and supporting small distilleries is still worth doing, even when the end result isn’t perfect.
This one also turns into a broader reflection on the people who take a chance on distilling, the stories they create while they’re doing it, and why some bottles matter for more than just the liquid inside them.
Chapters
00:00 No pop and first impressions00:45 Treecraft Small Batch American Whiskey01:30 Why it’s not bourbon02:10 Treasure Island and the distillery visit03:40 Buying the bottle to support them05:30 Finding out Treecraft shut down06:20 Nose vs palate07:00 Should it have stayed in the barrel longer07:35 Supporting small distilleries0:800 Young whiskey and what distillate matters09:05 Redwood Empire and future trips09:20 A toast to the people who have a crack

This is a different kind of episode and an extra long one, because Ashley Barnes takes us deep into the actual process of blending bourbon at The Blending House in Kentucky.
Ashley is the Master Blender here, and instead of simply pouring us a finished whiskey, she walks us through how a real blend comes together. Starting with 18 barrels, she explains how she evaluates them, separates them into flavor groups, and builds them back up into something balanced, expressive and true to the intended profile.
We talk about base notes, fruit notes, top notes, vanilla-forward barrels, and why some barrels are better as single barrels while others need to be part of a bigger blend. Ashley also explains how blending can work across mash bills, how she can often predict when a barrel will nose-dive with age, and why proofing is one of the biggest turning points in the whole process.
Along the way, she shares the chemistry behind flavor, how compounds behave differently in ethanol and water, why she lets blends rest before making decisions, and how she brings in outside palates to challenge her assumptions and refine the final product.
If you’ve ever wondered how a bourbon brand keeps its flavour profile consistent, or how much work really happens behind the scenes before whiskey hits the bottle, this episode is a proper masterclass.
Chapters
00:00 Why this episode is different00:45 Meet Ashley Barnes02:00 Starting with 18 barrels04:30 Separating flavor groups05:45 Evaluating barrels07:15 Vanilla, corn and chemistry09:15 Blending across mash bills10:45 Predicting ageing performance12:00 Learning from legends14:15 Tasting the base blend15:30 Mixing paint and building flavor16:15 Vanilla-forward barrels17:30 Single barrels vs blend-friendly barrels19:30 Letting others taste the work20:45 Why technique matters22:10 The “dump and pray” blend23:30 Same barrels, different result24:45 Gathering outside feedback26:00 Letting a blend rest27:10 Finding the perfect proof28:00 Holiday Toast and flavour goals29:30 Keeping detailed notebooks30:30 Final thoughts

This episode is all about rethinking rye whiskey.
We’re drinking WhistlePig 10 Year Small Batch Rye, a Vermont whiskey that helped change our minds about rye.
WhistlePig started as a non-distilling producer, sourcing whiskey before eventually building its own distillery. Under the guidance of legendary Master Distiller Dave Pickerell, the brand became one of the most recognised names in American rye.
The whiskey itself is surprisingly fruity and approachable. We’re picking up apricot, nectarine, spearmint freshness, white chocolate sweetness and a gentle pepper spice on the palate.
Along the way we talk about why rye grows better in northern climates, how bourbon drinkers often evolve into rye drinkers, and the growing whiskey tourism scene including WhistlePig’s impressive tasting experience in Louisville called The Vault.
Most importantly, we talk about how one bottle can completely change your opinion about a style of whiskey.
If you’ve ever said “I’m not a rye drinker”, this episode might convince you otherwise.
Chapters
00:30 WhistlePig 10 Year Small Batch Rye01:10 The WhistlePig backstory02:00 What an NDP is03:00 Stone fruit notes on the nose04:00 White chocolate and mint notes05:00 Fruity palate with pepper spice06:30 The Liquid Death collaboration07:00 Where rye grows best07:30 WhistlePig’s Louisville tasting experience08:40 Becoming a rye drinker09:20 Gateway rye whiskeys

We’re cracking open a New Riff Single Barrel from Kentucky Bourbon Festival 2025, signed by Master Distiller Brian and chosen as a  Distiller’s Row pick.
New Riff built its name on transparency and tradition, non chill filtered, bottled in bond releases, and a commitment to quality. This single barrel clocks in at 116 proof and delivers deep caramel, dried fruit, leather and earthy richness from nose to finish.
But the bigger question we explore is this: when you’re surrounded by incredible bourbon at a festival like KBF, how do you decide which single bottle gets the precious luggage space?
We unpack what makes a single barrel special, whether blends are actually more reliable, and whether the market is starting to feel saturated with “single barrel” labels that don’t always carry the same meaning.
This one stood out not because it shouted the loudest, but because it felt balanced, layered, and genuinely unique.
Chapters
00:00 The pour and the signature00:45 New Riff’s backstory02:00 Philosophy – non chill filtered and bottled in bond03:10 Nose – Werther’s and leather04:45 Palate – caramelized date richness06:00 Choosing one bottle at KBF08:00 Unique vs too different09:30 Single barrel vs blend

This episode is about more than bourbon. It’s about travel, memory, and the way a bottle can take you straight back to a moment in time.
We’re drinking the Maker’s Mark Singapore City Expression from the Wood Finishing Series, one of the international airport exclusives that can only be purchased in that specific city.
Using Maker’s unique stave finishing process, this release builds on the familiar Maker’s profile but layers in rich cherry confectionery notes, milk chocolate, custard sweetness and gentle spice.
We unpack how the stave finishing works, why these bottles are surprisingly difficult to get, and what makes airport-exclusive bourbon hunting such a strange and wonderful challenge.
Most of all, we talk about how certain bottles carry personal meaning. This one takes us straight back to a family holiday in Singapore, late nights, incredible food, and a few slightly questionable footwear decisions outside a bar.
Sometimes the best story in the glass is your own.
Chapters
00:10 The pop and first impressions00:40 What the Singapore City Expression is01:50 How Maker’s stave finishing works03:10 Tasting notes – cherry and chocolate04:40 What makes this different to standard Maker’s06:00 Airport-only exclusives explained07:40 The Singapore family trip memories09:00 Why Maker’s is always approachable10:40 Sentimental bottles and storytelling12:00 Can you still find these

Denver Cramer is back, and we’re finishing a bottle the right way: on the mic, with a Michter’s Barrel Strength Rye (2016).
We talk about the signature Michter’s profile and why it hits so consistently. Denver’s take is simple and convincing: barrels, careful temperature control during ageing, and that lower barrel entry proof mindset that prioritises flavour over efficiency.
Then we get nerdy about glassware. Denver explains what the glass is doing by pushing off volatile alcohol so the flavours show up cleaner, which becomes immediately relevant when we wildly underestimate the proof.
From there it turns into a broader conversation about rye. Why it’s harder to distil, why a truly great rye is rare, and how the real world of whiskey includes commercial decisions: barrels that don’t fit the “house profile”, blending constraints, and why some great liquid never becomes the product people expect.
If you’ve ever wondered why Michter’s feels so recognisable, this one connects a lot of dots.
Chapters
00:00 Intro and bottle kill00:26 Michter’s Barrel Strength Rye (2016)00:55 Why rye is difficult to distil01:15 The Michter’s profile01:55 Proof guess and reveal02:28 What the glass is doing03:00 Passion vs commerce03:30 Do we actually like rye?04:50 Secret samples and rye rabbit holes05:35 Barrels that don’t fit the profile06:40 Why Denver loves Michter’s07:35 The “no 10-year release” philosophy09:10 Picking Michter’s in a blind tasting

This episode is a little different. We’re drinking Casey Jones Cinnamon Cut Whiskey, a pour that doesn’t pretend to be subtle and doesn’t try to be bourbon.
The aroma hits instantly. Cinnamon scrolls, bakery air, full-bodied spice. If you love cinnamon, this one is impossible to ignore.
We unpack the incredible Prohibition-era story of Casey Jones, the master still maker whose square copper stills were designed to be portable and fit into getaway vehicles. Today, the brand is being revived by the family using the final still Casey himself built.
We also break down the two bourbon rules this whiskey deliberately breaks, why it’s labelled as a whiskey instead of a bourbon, and why starting with real bourbon before adding natural cinnamon, vanilla and clove makes all the difference.
This isn’t Fireball. It’s smoother, richer, and more intentional. It might even be the perfect gateway whiskey for someone who loves cinnamon but hasn’t quite found their way into bourbon yet.
Chapters
00:00 Pour and first impressions00:40 Cinnamon on the nose01:45 Why we bought this bottle02:30 Casey Jones and Prohibition stills03:40 Square still design and portability04:45 The bourbon rules it breaks06:10 Why it’s a cinnamon cut whiskey07:10 Gateway whiskey conversation08:30 Fireball comparison09:45 Who this is for

We’re back at Bardstown Bourbon Company with Jake Sulek in the Heritage Library to taste the Origin Series High Wheat, the newest addition to Bardstown’s flagship lineup.
This one pushes wheated bourbon into a big territory, with 39% wheat and only 53% corn in the mash bill. Jake walks us through what makes a bourbon “wheated”, why wheat tends to drink softer than rye, and the flavour lane he gets from this bottle: stone fruit, baked peaches, crème brûlée, lemon cake, and a mellow, easy-sipping finish.
Then we go deep on one of the most interesting parts of the conversation: barrel entry proof and why Bardstown fills this whiskey at 108 proof, far lower than the 120 proof used across the rest of the Origin series. The key idea is solubility: some oak compounds dissolve better in water and some dissolve better in alcohol, which means entry proof can influence whether you pull more wood sugars (caramel, butterscotch, toffee) versus more vanillin.
We also talk about Bardstown’s custom distilling program (300+ partners), and the very real experiment happening in their glass-fronted warehouse, where sunlight and heat exposure could be creating entirely new ageing outcomes over time.
Chapters
00:00 Back in the Heritage Library00:25 Origin High Wheat overview00:55 Wheated bourbon basics01:40 What wheat contributes to flavour02:40 Low barrel entry proof explained03:20 Water vs alcohol extraction03:50 Ageing water in a barrel?04:40 Proof reveal and why it drinks easy05:30 Rye vs wheated preferences06:05 “Barrel-aged water” as a concept06:35 Custom distilling program07:10 The glass rickhouse wall08:20 Why the experiment matters

This episode is all about barrels and why they matter more than most bourbon drinkers realise.
While sipping Booker’s bourbon, we unpack our visit to Independent Stave Company in Kentucky. From hand-selecting oak staves to steam-bending barrels with no glue, the craftsmanship behind every barrel blew our minds. We talk through why barrels are built the way they are, how different distilleries specify their own unique barrel profiles, and why something as simple as seasoning time can dramatically change flavour.
We also learned something surprising. An empty barrel has a shelf life. Once it’s made, it needs to be filled quickly or it starts losing its ability to function properly. It’s a detail we’d never considered before and it completely reframed how we think about bourbon production.
If you’ve ever wondered why two bourbons made from similar mash bills can taste wildly different, this episode gives you a big part of the answer.
 
Chapters:
00:00 Opening pour and Booker’s00:45 Why barrels are everything01:40 Visiting Independent Stave Company02:45 From tree to stave04:10 Building barrels without glue05:45 Steam bending oak07:10 Distillery barrel specifications08:40 The two-week barrel window09:45 Why cooperage tours matter10:10 Final thoughts on wood and flavour

We’re back in Lawrenceburg, Kentucky with Greg from Larrikin Bourbon Company to taste a fresh release that just launched at the Bourbon Festival: Larrikin Cigar Lounge.
It’s a nine-year-old, high-rye bourbon built from five finishing barrels, including French cognac, Spanish Madeira, maple syrup barrels, and Brazilian jackfruit wood, plus the smallest possible “whisper” of Ambarana to make the whole blend snap into place. Greg explains why the goal was to get the Ambarana on the nose without letting it take over the palate, and why Cigar Lounge is designed as that end-of-the-day, after-dinner pour whether or not you ever touch a cigar.
We also get into what a “cigar blend” actually means (and doesn’t mean), what flavors show up when you taste it, what’s coming next at Larrikin (including a surprisingly good American Light Whiskey around 145 proof), and why Kentucky’s bourbon industry has such a strong culture of generosity and camaraderie. Plus a classic Jimmy Russell story that says everything about the community here.
 
Chapters
00:00 Back at Larrikin in Lawrenceburg00:35 Cigar Lounge release details (age, proof, high rye)01:10 “What is a cigar blend?”02:00 The five finishing barrels02:45 The Ambarana “whisper”04:05 Tasting reactions and dessert notes06:10 Why Cigar Lounge needed cigar-blend DNA07:05 Next release: American Light Whiskey explained09:05 Aussie culture and bourbon culture10:10 Kentucky distilleries helping each other11:35 Jimmy Russell stories13:45 Wrap and where to find Larrikin

We’re kicking off the year with a bourbon that doesn’t come from Kentucky, and that’s exactly why we wanted to talk about it.
This episode features Fray Ranch straight bourbon whiskey from Fallon, Nevada. A true farm-to-bottle operation where every grain is grown, malted, distilled, and bottled on site. That approach gives this bourbon a flavour profile that surprised us straight away, with bright fruit notes, a waxy mouthfeel, and a personality that feels genuinely different.
From there, the conversation opens up into plans for the year ahead. Distilleries we want to visit, trips we’re planning around bourbon, and why meeting other bourbon lovers in Australia has become one of the most rewarding parts of the journey so far.
A relaxed start to the year, a bottle with a great story, and a reminder that some of the most interesting bourbons live well outside Kentucky.
Chapters
00:10 Opening pour and a bold choice00:45 Why this bourbon isn’t from Kentucky01:50 First tasting impressions03:00 What makes Fray Ranch farm-to-bottle04:30 Growing and malting grains on site06:10 Why this bottle matters to us07:30 Bourbon travel plans for the year09:00 The Aussie bourbon community10:00 Final thoughts and cheers

This is a different kind of Aussie Bourbon Lovers episode. There’s no pop, no pour, and no whiskey consumed during the recording.
While visiting Michter’s in Shively, Kentucky, we spent the day with Dan McKee and Andrea Wilson and surprised them with something unexpected: Australian chocolate. We brought Cadbury Caramello Koalas and Cadbury Furry Friends and asked them to pair each chocolate with Michter’s whiskeys.
What followed was not polite answers or throwaway suggestions. It became a genuinely insightful exploration of flavour, texture, sweetness, and balance, and an eye-opening look at how professionals think about pairing whiskey with food.
This episode is funny, warm, and surprisingly educational, and it perfectly reflects the curiosity and joy that runs through everything Michter’s does. If you want to play along at home, grab a couple of Michter’s expressions, some Aussie chocolate, and see where your palate takes you.
Recorded in Shively, Kentucky with Dan McKee and Andrea Wilson.

Merry Christmas from Aussie Bourbon Lovers. For this special Christmas Day episode we crack open a gift bottle: an Angel’s Envy Whiskey Hunt Australia single barrel pick.
Angel’s Envy is famous for its port finished bourbon and it’s easy to find in Australia, but this one is different. It’s a single barrel pick chosen by the Whiskey Hunt team, and it arrives in a bottle that just feels made for gifting. We talk about why Angel’s Envy has become such a well known finished bourbon, why we love the novelty and sweetness of finished whiskey, and why barrel picks are one of the most fun ways to drink something familiar in a completely unique way.
Merry Christmas and cheers.
Chapters
00:00 Merry Christmas and the bottle pop00:35 What this bottle is and why it’s a great gift01:10 Angel’s Envy, port finishing and why it’s everywhere in Australia02:10 Finished bourbon, the tour experience and why it’s fun03:15 Nosing and tasting, and the “nose vs palate” surprise04:25 Plum and Christmas spice notes arrive05:35 Cinnamon bark and where the heat hits06:30 Creamy jammy texture and mouthfeel07:20 Why Aussie barrel picks are worth chasing08:30 Price, scarcity and the single barrel dilemma09:30 Merry Christmas wrap

We’re back at the Bardstown Bourbon Company with Jake Sulek, the experience and education manager, recording in the Heritage Library surrounded by dusty bottles and stories from Kentucky’s whiskey past.
We’re tasting the Origin Series Rye, a minimum six year rye that’s produced, aged and bottled at Bardstown Bourbon Company and available in Australia. While the mash bill looks familiar at 95 percent rye and 5 percent malted barley, the flavour comes from a finishing barrel designed for innovation.
The conversation turns to whiskey history. Jake shares stories about defunct distilleries around Bardstown, preserved warehouses still used today, what Prohibition did to the industry, how brands consolidated afterward, and how the bourbon glut pushed Kentucky down to just nine active distilleries by the year 2000.
If you want a rye that feels different, or you love the history behind American whiskey, this episode is for you.
Podcast chapters
00:00 Back at Bardstown with Jake Sulek00:27 Origin Series overview00:59 Mash bill and why this rye is finished01:20 The cherrywood barrel challenge01:55 Zebra barrel and infrared toasting02:52 What flavours cherrywood and toasting bring03:12 Tasting notes and the rye that doesn’t burn04:26 Label transparency and what you’re drinking05:01 Single barrel and cast strength talk05:36 Heritage Library and defunct distilleries07:14 Prohibition impact08:28 Rebooting distilleries after Prohibition09:17 The bourbon glut and the year 2000 low point11:08 Growth across Kentucky and the US11:22 Cheers and wrap

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

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

Dave and H discuss the intricacies of Burton James bourbon with its creator, Shawn McCormick. They explore the unique characteristics of the bourbon, including its ingredients and aging process, as well as the interesting backstory involving baseball cards linked to Shawn's great grandfather. The discussion also delves into the complexities of alcohol laws in Kentucky, the significance of non-chill filtering in bourbon production, and how listeners can their hands on a bottle.
More info at:
www.burtonjameswhiskey.com
 
 
Chapters
00:00 Introduction to Burton James Bourbons
02:54 The Story Behind the Baseball Cards
06:03 Navigating Kentucky's Wet and Dry Countys
09:04 Understanding Non-Chill Filtering
11:24 How to get Burton James Bourbon

Dave and H went to Watch Hill Proper looking for an amazing bourbon experience... and got they one. They also got a bottle of the very first release from the Watch Hill Proper Team, what might be the only bottle of this outside the US. Join them as they share their experience and share some reflections on how to have more fun with bourbon through blind flights.
 
Chapters
00:00 Introduction to Watch Hill Bourbon
03:00 Experience at Watch Hill Proper
05:52 Blind Tasting and Flavor Exploration
09:12 Reflections on Bourbon Appreciation and Blind Tasting at Home

H and Dave chat about what Bottled in Bond really means, why it's important, and what makes Kings County from NYC unique. They also share their experience in the unique distillery in Brooklyn's Navy Yards and a pretty incredible distillery tour.
 
Chapters
00:00 Introduction to King's County Distillery
03:11 Understanding Bottled in Bond
06:12 The Distillation Process and Flavor Profiles
09:04 The History and Significance of Bourbon in America
10:00 Tour Experience at King's County Distillery

While history has never been their strong suit, Dave and H explore the rich history and unique characteristics of Yellowstone Bourbon, produced by Limestone Branch Distillery. They discuss the distillery's origins, the Beam family's legacy in bourbon making, and their recent visit to the distillery, highlighting the personal touch and small-scale production that sets it apart. The conversation also touches on the historical context of bourbon production during Prohibition and the significance of Yellowstone National Park in the branding of the bourbon.
 
Chapters
00:00 Introduction to Yellowstone Bourbon
03:08 The History of Limestone Branch Distillery
06:04 The Legacy of the Beam Family
08:53 Touring the Distillery and Unique Experiences

Dave and H sit down, pop the top off their first bottle from the 2024 Kentucky Bourbon Festival, and debrief the best bits of the festival. From the pain of having to choose what bottles to bring back to Australia to the absolute pleasure of tasting the best bourbons in the world and meeting the people who make it, this episode is a wrap up and celebration of the three great days that was KYBF24.
 
Chapters
00:00 The Kentucky Bourbon Festival Experience
01:30 The Maker's Mark Barrel Select Bottle
03:30 Choosing what Bourbons to bring back to Australia
04:15 Meeting Corky Taylor at Kentucky Peerless
07:30 The Community and Stories Behind Bourbon
09:20 A Call to Bourbon Enthusiasts to KYBF'25

While you can't buy any bottles of the Lucky Seven expressions in Australia ... yet. The Aussie Bourbon Lovers have some stories about meeting they guys behind this great non-distiller producer (NDP) at Kentucky Bourbon Festival, who have a great backstory and some incredible bourbons. We're looking forward to seeing Lucky Seven bourbons Down Under soon, but for the moment, you might need to make a quick trip to the states to get your hands on one of these incredible bottles. 
 
Chapters
00:00 Introduction and Toast to Lucky 7 Bourbon
00:44 Exploring the Aroma and Taste of Lucky 7 Bourbon
03:12 The Concept of Non-Distilling Producers
06:07 The Creative Storytelling and Bottle Design of Lucky 7
09:25 Meeting the Creators of Lucky 7 and Future Plans

Green River Wheated is a fun Bourbon, and not just because the bottle is also a game (if you have a coin)... It's got a rich history (that we need to learn more about) and we love the flavours. The best news is that it recently became available here in Aus and is a cost-effective option for bourbon lovers to try.
 
Chapters
00:00 Introduction and Green River Wheated Bourbon
02:00 The 'Shoot The Shoe' Game
02:57 Exploring the Smoothness of Wheated Bourbons
06:09 Famous Wheated Bourbons
07:06 Availability of Green River in Australia
08:29 The 'Possible' Connection Between Green River and Chicago
09:28 A Discussion about Visiting the Green River Distillery

H and Dave share a special pour of Stagg Jr, one of their favourite bottles while they try to pass on some of the knowledge that Drew Mayville, the Master Blender of Sazerac (Buffalo Trace) shared with them at an intimate tasting night in Melbourne. There are a few nuggets of gold about how to nose and taste, and a few stories too.
 
 
Chapters
00:00 Introduction to Stagg Jr Bourbon from Buffalo Trace
02:41 Nosing and Tasting Techniques
04:37 The Unique Characteristics of Stagg Jr
07:06 Savouring the Long Finish
08:34 Preference for Wheated Bourbon
10:01 Enjoying Bourbon Your Way

Dave and H take a moment to enjoy the final drops of this Distiller's Row Single Barrel from Peerless, while they fire up for Kentucky Bourbon Festival 2024. So many great brands and expressions from over 60 distilleries, along with a bunch of new things to learn and try.
 
Chapters
00:00 Excitement for the Kentucky Bourbon Festival
01:29 Discovering New Flavours and Comparing Bourbons
03:24 Talking to the People Behind the Bourbon
05:22 Fun Activities and Games at the Festival
08:14 Explore and Learn about Bourbon at the Festival

Dave and H enjoy sharing their version of the Blanton's single barrel story while they enjoy an expression made specially for the Australian market. Loads of interesting things about Warehouse H, the first single barrels that were bottled and those cool horsey stoppers on the beautiful bottles.
 
Chapters
00:00 Introduction to Blanton's Green Label Bourbon
00:59 Understanding Blanton's as a Bourbon
02:25 The Unique Experience of Single Barrel Bourbon
03:10 The Influence of Barrel Location on Blanton's Flavour
04:37 Exploring Rare and Collectible Editions of Blanton's
 

In a liquor store in San Francisco, a wonderful person sold Dave this rather heavy bottle. While it's not easy to get in Australia, it is an amazing pour because of the unique way the bourbon is aged in a Solera. While Dave and H do a poor job of explaining what a solera system is, it's fair to say the outcome has a unique flavour and it's a special pour.
 
Chapters
00:00 Introduction to Hillrock Solera Aged Bourbon
01:24 Understanding Solera Aging
03:13 Personal Anecdotes and Whiskey Tasting Experiences
08:02 The Generosity of the Bourbon Community
09:01 Camaraderie and Support in the Bourbon Industry

It could be the rabbit on the bottle, or it could be the story of the name and the respect it pays to the history of Kentucky Bourbon, or it could be the Honey Malted Barley. But this is a bottle that has a few stories for us. Settle in for a pour of a great bourbon from Nulu in Louisville.
 
Chapters
00:00 The Name Difference: Rabbit Hole vs. Rabbit Tale
02:06 Kentucky Bourbon Festival - A Wonderland Experience
04:31 Tasting Notes: Spice, Honey, Orange, Mint, and Toasted Grain
05:26 Immersive Tour Experience at Rabbit Hole Distillery
08:50 No Master Distiller: Teamwork at Rabbit Hole
09:20 Visit Rabbit Hole Distillery and Try the Delightful Bourbon

Dave and H think this might be the world's most awarded bourbon, and it's hiding in a very boring bottle and it's super easy to get in Australia. They share some stories and thoughts about this banger and ask, is it cherry or orange ... or both?
 
Chapters
00:00 Introduction and Bottle Shape
03:19 Flavour Profile and Smooth Finish
04:24 Suitable for Beginners and Experienced Bourbon Drinkers
06:36 Eagle Rare 10 Year: A Go-To Bottle
07:05 Higher-Aged Expressions: 17 Year and Double Eagle Very Rare
10:49 Wrap-up

It's not every day that one of the global icons of bourbon comes to Australia, so when Dave spent half an hour with Eddie Russell, Wild Turkey's Master Distiller, in the South Yarra IGA (a convenience store), it was a very special Tuesday afternoon. Join Dave and H as they enjoy some of Eddie's Wild Turkey 101 and share some stories too.
 
Chapters
00:00 The Story Behind the Signed Bottle of Wild Turkey 101
01:36 Exploring the Flavour Profile of Wild Turkey 101
03:36 The Popularity and Consistency of Wild Turkey 101
06:28 The Different Expressions of Wild Turkey
08:16 The Debate: Collecting vs. Drinking Bourbon

Buffalo Trace Distillery's wheated mashbill is the recipe of one of the most sought after bourbons in the world, Pappy Van Winkle, and its the same 'juice' as this quite accessible bourbon that you can get your hands on here in Australia. Dave and H discuss this 'Special Reserve' expression of Weller and why it's so approachable.
 
Chapters
00:00 Introduction to Weller Special Reserve
00:30 The Popularity of Weller Special Reserve
01:26 The Selection Process for Weller and Pappy Van Winkle
06:00 Exploring the Rick Houses
08:22 Perception of Bourbon in Australia
09:18 Wheated Bourbon as a Versatile Cocktail Ingredient

When Dave and H found themselves at the distillery on the very day that Woodford released their extremely limited 2022 Distillery Series Honey Barrel bottles, they thought they'd hit the jackpot. Join them as they taste this extremely rare bottle and talk about how the flavours of the honey barrel finish weren't quite what they were expecting.
 
Chapters
00:00 Introducing Woodford Reserve Honey Barrel Finish 2022 Distillery Series Release
00:58 The Story Behind this Honey Barrel Finish
06:09 The Philosophy of Drinking and Enjoying Bourbon
07:59 Expectations vs. Reality: The Sweetness Factor
09:25 Embracing the Fun of Trying Something New

Elijah Craig's name echoes through the legends of bourbon, and some suggest he as the father of bourbon - in fact, they put that on the front of this bottle. For an easy-to-get bourbon (for Aussies), this is a great pour to enjoy. Uniquely, this bourbon spends between 8-12 years in the barrel which we think gives it some lovely complexity to those barrel-ey vanilla and oak notes, usually reserved for more premium pours.
 
Chapters
00:00 Introduction and Pouring Elijah Craig's Small Batch
01:11 Elijah Craig: The Preacher, Distiller, and Entrepreneur
04:37 The Phenomena of C923 Barrel Proof Release
06:02 Aged to Perfection: Elijah Craig's 8 to 12-Year Age Statement
08:54 Getting a bottle of Elijah Craig in Australia and Visiting the Heaven Hill Distillery

For us, it's one of the Bourbon's that started it all on one fateful night in NYC. There is lots more to it than just one of the most eye-catching bourbon bottles on the market. And it's not to hard to get your hands on in Australia. 
 
Chapters
00:00 Introduction and the Love it or Hate it of Willett Pot Still Bourbon
01:01 The Unique Bottle Shape and Memorable Experience
03:25 Visiting the Willett Distillery and Pot Stills
03:55 Variations in Flavour Between Different Batches
07:45 Availability and Bottle Sizes of Willett Pot Still Down Under

We have lots of fond memories of Woodford Reserve and the memories started years ago. A visit to the distillery, a cocktail in their bar (or made at home) or just a neat pour of this infamous bourbon has plenty to offer. Some iconic master distillers have made this incredible brand one of Australia's favourite premium bourbons. While there are plenty of great bottles in their range, the main offering is a great pour. 
 
Chapters
00:00 Introduction and Tasting Woodford Reserve
06:09 The Rich History of Woodford Reserve Distillery
07:38 Innovation and Master Distillers at Woodford Reserve
09:32 Enjoying Woodford Reserve: Neat, On Ice, or in Cocktails