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Bourbon Lens

Bourbon Lens

Bourbon Lens is the podcast for every whiskey drinker. During this project, we look to explore the whiskey and bourbon industry, learn more about our favorite spirit, and interview industry insiders, makers, entrepreneurs, and business people. We welcome you on this journey with us.

Bourbon Lens was founded by Jake and Scott from Louisville, Kentucky. We have grown our appreciation for Kentucky's native spirit and look to learn all that we can about every type of whiskey. We welcome you to pour a glass of whiskey and join us. We are always looking for show topics, discussion starters, and new whiskies to try. Contact us on social media or send us an email to: Info@BourbonLens.com with ideas, comments, or questions.

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  • Tuesday · 43 min

    408: Silverthorn Reserve with Founder and Master Blender Drew Thorn

    Drew Thorn helped build Sagamore Spirit from a three-person startup and later became its CEO. In 2026 he launched Silverthorn Reserve, a Maryland bottler focused on 10- to 14-year-old whiskeys and small, intentional blends. In its first year, Silverthorn's Blender's Art Bourbon scored 98 points and Double Gold at the San Francisco World Spirits Competition. It's now a Best-in-Class finalist, and the winner will be announced Nov. 8. Drew walks Jake through how he sourced barrels in six months and why he bottled a 13-year-old Georgia whiskey. He explains the three-part bourbon blend, which includes a high-malt MGP bourbon originally distilled by Greg Metze. He also explains why he thinks the 10- to 14-year range is the sweet spot of the aging curve, and why he'll only bottle what he likes himself. Chapters Time Chapter 0:00: Welcome, with Scott on vacation 1:02: Crab cakes, the Ravens and the Terps 2:31: From craft beer to Sagamore Spirit 6:27: Pulling a retirement hobby forward: Silverthorn Reserve 7:18: First bottling and a soft launch in Baltimore 8:46: Licenses, subleases and sourcing barrels in six months 11:21: Why 13-year-old Georgia whiskey? 15:31: Small-batch blends and the NDP advantage 16:32: Inside the Blender's Art bourbon blend 20:32: Malt, grapefruit and balance at 115 proof 23:15: Blending at Sagamore, and how Drew builds a blend 26:26: Two Double Golds at San Francisco 28:24: The 13-year-old MGP rye single barrel 30:40: The portfolio and the $100 price point 32:20: Do age and proof matter to buyers? 35:21: Why the founder's own palate matters 38:31: What 2027 looks like: staying in Maryland and DC 41:47: Where to buy Silverthorn Chapter times come from the Riverside edit; confirm against the final published file. Blender's Art bourbon blend, batch 1 Component Share Notes Kentucky bourbon 62% 10 years old, 74% corn, 18% rye, 8% malt MGP high-malt bourbon 28% 34% malted barley, distilled by Greg Metze and acquired through Old Elk Georgia four-grain bourbon 10% 14 years old, from Ivy Mountain stock bought through Bardstown Bourbon Co. The blend is 10 years old and 115 proof. Its awards are 98 points, a Double Gold and a Best-in-Class finalist spot at SFWSC 2026. Percentages are as discussed on the show. Drew notes that batch 2 differs slightly. In this episode Guest: Drew Thorn, Founder and Master Blender, Silverthorn Reserve Host: Jake Lewellen Links Buy or learn more: silverthornreserve.com and Seelbach's Support the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram Keywords: Silverthorn Reserve, Silverthorn Reserve Blender's Art, Blender's Art Bourbon, Drew Thorn, Silverthorn whiskey, Maryland whiskey, Sagamore Spirit, non-distiller producer, NDP whiskey, bourbon blend, high malt bourbon, Georgia whiskey, Ivy Mountain, 13 year rye, San Francisco World Spirits Competition 2026, Best in Class, double gold bourbon, Seelbach's, whiskey podcast, Bourbon Lens, Bourbon Lens News #bourbon #whiskey #whiskeyaging #silverthornreserve #marylandwhiskey #bourbonlens

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  • November 6 · 7 min

    Heaven Hill Phoenix Review: The 18-Year Bourbon That Rose From the 1996 Fire | Five Minute Fridays

    In November 1996, fire swept through Heaven Hill's original Bardstown distillery, sending a river of burning bourbon down the campus with smoke visible for miles. Not one life was lost, and Heaven Hill rebuilt. On the eve of that anniversary, Jake Lewellen reads Executive Chairman Max Shapiro's reflection on the fire and tastes the brand-new Heaven Hill Phoenix. Phoenix is 18-year-old Kentucky straight bourbon aged in heavy-char barrels, enriched with a rare touch of 30-year-old reserves distilled at the original Heaven Hill distillery. It's bottled at 107 proof with a suggested retail price of $325. In this Five Minute Fridays tasting, Jake covers: 🔥 The story of the 1996 Heaven Hill fire, in Max Shapiro's words 🥃 How Phoenix is built: 18-year bourbon plus 30-year reserves from the original distillery 👃 Nose: tobacco, leather, brown sugar, caramel, maple and baked apple pie 👅 Palate: rich baking spice, char, tobacco and crème brûlée with tannin on the finish 🏆 Why it shot to the top of Jake's favorite whiskeys of 2026 Timestamps 0:00 Welcome to Five Minute Fridays 0:28 Max Shapiro on the November 1996 fire 0:58 "Not one life was lost" 1:27 "What we chose to do next" 1:57 Introducing the Phoenix batch 2:33 The pour 2:51 Nose 4:10 Palate 4:52 "Bold, dark, rich, but sweet" 5:20 A top whiskey of 2026 5:50 Price and Heaven Hill's tasting notes 6:50 A toast to Heaven Hill and Bardstown Catch this week's full conversation with Adam Edwards of Heaven Hill on the channel. Have you tried Phoenix? Tell us in the comments 👇 Please drink responsibly. Must be 21+. Subscribe Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. Follow on Instagram: @bourbonlens Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU #HeavenHill #HeavenHillPhoenix #Bourbon #BourbonReview #KentuckyBourbon #Bardstown #FiveMinuteFridays #BourbonLens #WhiskeyPodcast Heaven Hill Phoenix, Heaven Hill Phoenix review, Heaven Hill fire 1996, Heaven Hill 18 year, 30 year bourbon, 18 year old bourbon, ultra-aged bourbon, Heaven Hill Distillery, Bardstown bourbon, Kentucky straight bourbon, Max Shapiro, Heaven Hill new release 2026, limited edition bourbon, best bourbon 2026, bourbon tasting, bourbon review, heavy char barrel, 107 proof bourbon, Five Minute Fridays, Jake Lewellen, bourbon podcast, whiskey podcast, Bourbon Lens, Bourbon Lens News

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  • November 1 · 28 min

    407: Heaven Hill Bottled-in-Bond Double Mash with Adam Edwards

    Adam Edwards of Heaven Hill is the first five-time guest on the Bourbon Lens. He joins Jake and Scott at Kentucky Bourbon Festival to break down Heaven Hill Bottled-in-Bond Double Mash. It's a 9-year-old, $49.99 blend of Heaven Hill's traditional and wheated bourbon mash bills, and Adam calls it "one of one" on the market. Adam explains why rye overpowers wheat in four-grain bourbons and why the blend needed nine years instead of seven. He also does the math on just how rare an age-stated bottled-in-bond blend is. Then the conversation widens to cover following in Bernie Lubbers' footsteps, the Old Fitz and Larceny flavor spectrum, why barrels older than eight years start to "fail," and why Heaven Hill is building more capacity during a bourbon slowdown. Chapters 0:00: Live from Kentucky Bourbon Festival with five-time guest Adam Edwards 0:58: Following in Bernie's footsteps 2:19: A deep portfolio, a 40-second brand training and Christian Brothers 3:37: Two iconic mash bills in one bottle 6:21: Why rye dominates four-grain bourbon 8:09: Inside the blend, and why it's nine years old instead of seven 9:29: Tasting notes with Scott 11:13: $49.99 and "one of one": the bottled-in-bond rarity math 13:33: How the Heaven Hill name went premium 15:09: "Bourbon is dead?" Max Shapira's long view 17:49: Will Double Mash stay consistent? 18:45: The Heaven Hill bottled-in-bond portfolio 20:13: Old Fitz, Larceny and the Decanter Series flavor spectrum 22:13: Why barrels older than eight years start to "fail" 24:47 ;Bernheim, Old Springs and 3,000 barrels a day 25:44: Why big companies are betting on bourbon 27:21:Wrap-up and cheers Double Mash at a glance Detail: Heaven Hill Bottled-in-Bond Double Mash Blend: About 2/3 traditional bourbon (78% corn, 10% rye, 12% malted barley) and 1/3 wheated bourbon (68% corn, 20% wheat, 12% malted barley) Age: 9 years Proof: 100, Bottled-in-Bond Official tasting notes:Toasted oak, honey and white pepper on the nose; honey and citrus oil on the palate; caramel and baking spice finish Price: $49.99 SRP Availability: Limited quantities nationwide since August 2026 In this episode Guest: Adam Edwards, Heaven Hill Hosts: Jake Lewellen and Scott Recorded at Kentucky Bourbon Festival, Bardstown, Ky. Links Learn more: heavenhilldistillery.com Support the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram

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  • October 30 · 18 min

    High West's A Midwinter Night's Dram Act 14 with Tara Lindley | Five Minute Fridays

    High West turns 20 this year, and it's marking the occasion with the boldest version of its most famous release. Jake sits down with Tara Lindley, Director of Sensory & New Product Development at High West, to talk about A Midwinter Night's Dram Act 14. For the first time, the Rendezvous Rye blend includes whiskey finished in Amontillado, Oloroso and Pedro Ximénez sherry casks, alongside the usual Ruby and Tawny port barrels. It also includes High West rye that sat in port barrels for six years. Tara explains how she builds the blend, why Act 11 is her personal favorite, and why you should let this one rest in the glass for 30 minutes before you drink it. Chapters Time Chapter 0:00 Welcome to the Bourbon Lens 0:37 Celebrating High West's 20th anniversary 2:03 From 14-component Rendezvous to a deep whiskey library 2:58 A decade of Midwinter Night's Dram, from Ruby port to Tawny 4:26 What's new in Act 14: sherry casks and six-year port barrels 5:53 Acts vs. scenes, explained 6:56 How Tara builds the blend 9:41 The sensory panel, and why Act 11 is Tara's favorite 11:13 How to drink it: let it rest for 30 minutes 12:16 The rye "bell curve" on the palate 12:59 Older stock or barrel influence? 14:32 Dark fruit, sweetness and balance 17:10 Wrap-up and cheers Act 14 at a glance Detail Act 14 Base whiskey: High West Rendezvous Rye, straight rye whiskeys aged 4–10 years Finish:Ruby and Tawny port barrels, plus Amontillado, Oloroso and PX sherry barrels Proof: 98.6 (49.3% ABV) Filtration: Non-chill filtered, no flavor added Price: $124.99 SRP Availability National limited release, High West General Stores and highwest.com In this episode Guest: Tara Lindley, Director of Sensory & New Product Development, High West Distillery Host: Jake Lewellen Links Buy or learn more: highwest.com Support the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram

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  • October 29 · 12 min

    Thursday Thoughts: Still Austin Part 2 — Inside The Still Austin Quarter

    People are drinking Still Austin so fast the distillery had to grow. In Part 2 of our conversation, co-founder and CEO Chris Seals walks Jake and Scott through The Still Austin Quarter: a move from one and a half buildings to ten buildings on six and a half acres, with a live music venue built as the home of "The Musician" from their label. Chris takes us room by room. The Atrium honors Austin musicians before they were famous, with portraits of artists at age 17. The Vinyl Lounge holds 5,000+ records and a bar shaped like a Stratocaster. And thanks to concert posters donated by the Steamboat's owners, the Music Room recreates the legendary 1977 Austin venue — "a room where literally anything can happen." The Quarter's public grand opening is Thursday, Nov. 5, with Shakey Graves in the Music Room at 7:30 p.m. and Adrian Quesada DJing the Vinyl Lounge from 7 p.m. Chapters Time Chapter 0:00 Welcome back to Thursday Thoughts 0:28 "We're gonna run out": why Still Austin is expanding 1:27 The back fence becomes the front door: The Still Austin Quarter 2:24 Telling Austin's story without a marketing experience 3:05 Building the musician's home 4:22 The Atrium: before they were famous 5:26 The Vinyl Lounge: 5,000 records and a Stratocaster bar 6:58 A Stevie Ray Vaughan mixtape and the Steamboat 8:38 "We recreated the Steamboat" 9:12 Liquid courage and the life of an Austin musician 10:07 Wrap-up and thanks Chapter times come from the Riverside edit; confirm against the final published file. In this episode Guest: Chris Seals, co-founder and CEO, Still Austin Whiskey Co. Hosts: Jake Lewellen and Scott Venue: The Still Austin Quarter, 4211 Willow Springs Road, Austin, TX Links Catch Part 1 from earlier this week: 406: Still Austin Brings Kentucky-Style Bourbon to Texas Read more: The Still Austin Quarter Opens in South Austin, With Shakey Graves Headlining the Nov. 5 Grand Opening Visit: stillaustin.com/still-austin-quarter · Instagram @stillatxquarter Support the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram

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  • October 25 · 40 min

    406: Still Austin: Texas Bourbon, 100% Rye & the Élevage Method with Chris Seals

    Is Texas bourbon really bigger? Jake and Scott head south to find out with Chris Seals of Still Austin, one of the most unique craft distilleries in America. Still Austin makes traditional Kentucky-style bourbon and rye in the Texas heat, and the whiskey doesn't taste like it. Chris shares the story behind the distillery. It started as a "feasibility study" meant to bond with his retired dad and turned into a grain-to-glass operation now raising about 23,000 barrels. In this episode: How a father-son bonding project became Still Austin Why Texas grain is different: white corn, Brassetto rye, and the highest starch content in the U.S. The élevage maturation philosophy, borrowed from Cognac and Armagnac, and what makes Still Austin the largest whiskey producer using it Slow water reduction, aged water, and how they tame tannins in a hot climate Tasting The Artist (100% rye) vs. the Cask Strength Rye, a "watercolor vs. technicolor" comparison The Musician bourbon mash bill (70% white corn, 25% Brassetto rye, 5% malted barley), plus the Musician Cask Strength Barrel entry proof, age statements, and what "aged at least two years" really means Inside the new Still Austin Quarter in Austin's Saint Elmo Arts District: 10 buildings on 6.5 acres, a recreated Steamboat music venue, and a musician's home built around 5,000 vinyl albums Whether you're a bourbon fan, a rye lover, or curious about Texas whiskey, this one will change how you think about whiskey made outside Kentucky. Listen on your favorite podcast platform or watch the full episode on YouTube. 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU HASHTAGS #StillAustin #TexasWhiskey #TexasBourbon #BourbonLens #BourbonPodcast #WhiskeyPodcast #RyeWhiskey #CaskStrength #CraftDistillery #AustinTexas KEYWORDS Still Austin, Still Austin Whiskey, Chris Seals, Texas bourbon, Texas whiskey, Texas rye whiskey, Still Austin Musician, Still Austin Artist rye, Still Austin cask strength, 100% rye whiskey, Brassetto rye, white corn bourbon, élevage whiskey, Nancy Fraley, slow reduction whiskey, craft distillery Texas, Austin distillery, Saint Elmo Arts District, Still Austin Quarter, grain to glass, bourbon podcast, whiskey podcast, Bourbon Lens, Jake Lewellen, Scott Bourbon Lens, cask strength bourbon, Texas distillery tour

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  • October 22 · 46 min

    Whiskey Lens 4| Aberfeldy Scotch Tasting: 12, 16 & New 18 Sangiovese Finish

    Can a bourbon drinker fall for Highland single malt? Jake Lewellen tastes Aberfeldy for the first time with Gareth Howells, North American brand ambassador, including the brand-new Aberfeldy 18 Year Old finished in Sangiovese casks. In this episode of Whiskey Lens, you'll learn: ✅ Aberfeldy's 127-year story in the heart of Scotland ✅ Why a 70+ hour fermentation creates that honeyed profile ✅ How ex-bourbon, sherry and wine casks shape each bottle ✅ Why the 18's nose reminds Jake of bourbon ✅ Why Aberfeldy is unpeated and not all Scotch is smoky 🥃 Tasted in this episode Aberfeldy 12 (40% ABV): honey, vanilla, citrus, baking spice Aberfeldy 16 (40% ABV): first-fill Oloroso sherry finish, dark chocolate, dried fruit Aberfeldy 18 Sangiovese Cask Finish (46% ABV): limited release, candied citrus ⏱️ Chapters 0:00 Welcome 0:48 Gareth's favorite American whiskeys 2:44 The Bacardi whisky portfolio 5:43 Aberfeldy's history, 1898 to today 11:34 Long fermentation and the honeyed house style 12:55 Cask makeup explained 14:52 Tasting: Aberfeldy 12 23:17 The US lineup and wine cask series 26:02 Pricing and value 30:05 Tasting: Aberfeldy 16 36:32 The blending question 39:24 Tasting: Aberfeldy 18 Sangiovese 44:27 Was it French oak? 50:16 Scotch isn't all peat 51:04 Wrap-up Listen on your favorite podcast platform and tell us in the comments: what's your gateway Scotch for bourbon drinkers? Please drink responsibly. Must be 21+. Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #WhiskeyLens #Aberfeldy #ScotchWhisky #HighlandSingleMalt #WhiskyTasting #BourbonLens #WhiskeyPodcast Keywords Aberfeldy, Aberfeldy 18 Sangiovese, Aberfeldy 12, Aberfeldy 16, Aberfeldy review, Highland single malt, Scotch tasting, Scotch for bourbon drinkers, Sangiovese cask finish, wine cask whisky, Gareth Howells, Jake Lewellen, Dewar's, whisky podcast, whiskey tasting, new Scotch release 2026, Whiskey Lens, Bourbon Lens, Bourbon Lens News

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  • October 19 · 40 min

    405: Bardstown Bourbon Co. Tasting: Jura, Garryana Oak & Pineapple Whiskey

    Bardstown Bourbon Company Master Blender Dan Callaway joins Jake and Scott of Bourbon Lens to taste and break down three of the year's most talked-about American whiskeys: the 99-point Lochs of Jura Barrel Finish, the Garryana Oak 2026 Discovery, and the polarizing Victoria Pineapple Barrel Finish. Dan explains how Bardstown Bourbon Company blends Indiana and Kentucky bourbon and rye with single malt barrels, Barbados pineapple rum casks, and rare Pacific Northwest Garryana oak. He also covers the 2026 label redesign, the growth of Green River Whiskey in Owensboro, the first-of-its-kind honey bourbon, and what it was like to appear on 60 Minutes. If you love bourbon reviews, whiskey blending, finished bourbon, and Kentucky distillery stories, this episode is for you. In this episode: Why Bardstown redesigned its core bottle and how it makes ordering at the bar easier Lochs of Jura: a 32-month finish in ex-Jura single malt barrels (ex-bourbon and ex-sherry), 104 proof Garryana Oak Discovery: campfire, s'mores, and wood sugar from handmade barrels Victoria Pineapple Barrel Finish: 27 months in rum casks, then fresh pineapple and staves How rickhouse floor placement changes a whiskey Cocktail ideas: highballs, tiki drinks, and a Painkiller Chapters: 0:00 Welcome and meet Dan Callaway 1:04 Bardstown Bourbon's 2026 package redesign 4:09 Green River Whiskey, Distillery Select, and Owensboro 5:35 The honey bourbon and the barrel-leak lessons 8:03 Dan on 60 Minutes 9:30 From Distillery Reserve experiments to national releases 10:49 Tasting #1: Lochs of Jura Barrel Finish 21:41 The 99-point IWSC score 23:13 Tasting #2: Garryana Oak Discovery 27:35 Barrels, rickhouse floors, and the art of blending 31:11 Tasting #3: Victoria Pineapple Barrel Finish 38:34 How to drink it: highballs and tiki 38:55 Where to find it: Kentucky Bourbon Festival 39:08 Final thoughts Chapter times come from the raw recording. Please check them against your final edit before posting. Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #BourbonLens #BardstownBourbon #BardstownBourbonCompany #LoftedSpirits #LochsOfJura #Garryana #PineappleWhiskey #BourbonReview #BourbonTasting #WhiskeyPodcast #BourbonPodcast #KentuckyBourbon #FinishedBourbon #DanCallaway #GreenRiverWhiskey Keywords Bardstown Bourbon Company, Bardstown Bourbon review, Dan Callaway, Lofted Spirits, master blender interview, Lochs of Jura Barrel Finish, Jura single malt barrels, Bardstown Bourbon Discovery 2026, Garryana oak whiskey, Garryana oak bourbon, Victoria Pineapple Barrel Finish, pineapple rum cask whiskey, finished bourbon, split base whiskey, 95/5 rye bourbon, Green River Whiskey, Distillery Select, honey bourbon, IWSC 99 points, Kentucky Bourbon Festival, bourbon podcast, bourbon tasting, whiskey review, bourbon cocktails, Bourbon Lens

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  • October 12 · 38 min

    404: Jake Norris on Colorado Whiskey, Cask Finishing & Anti-Snobbery

    Jake Norris was the founding head distiller of Stranahan's Colorado Whiskey and later of Laws Whiskey House. He joins Jake Lewellen on The Bourbon Lens to talk about the Curated Barrel Project, his direct-to-consumer, cask-finished bourbon series. Jake Norris covers: How he went from Stranahan's and Laws to building his own Colorado distillery A hybrid still design: a continuous column stripper paired with a 4-plate pot column Why Colorado's altitude, microbiome, and locally grown grain shape the whiskey The Curated Barrel Project: eight quarterly releases of 7-year-old high-rye bourbon, including an unfinished control, an oloroso sherry cask finish, and a port cask finish still to come The vinyl-record idea behind each release: a handwritten zine, a Spotify playlist, and 50-person chef-driven warehouse dinners Why whiskey isn't dying, just repositioning, and why he is "anti-snobbery" Learn more at thecuratedbarrelproject.com ⏱️ Chapters 0:00 Meet Jake Norris 1:17 From Stranahan's to Laws Whiskey House 3:16 Building his own distillery 5:24 Continuous column + pot column design 9:22 Colorado terroir, altitude & local grain 16:29 Watercolor, whiskey & learning your still 18:13 Origin of the Curated Barrel Project 24:26 The vinyl record idea, zines & playlists 29:16 The releases: control, oloroso & port 32:11 Membership & warehouse dinners 34:30 Whiskey's future & anti-snobbery 36:54 Where to find Curated Barrel Project Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #BourbonLens #JakeNorris #CuratedBarrelProject #ColoradoWhiskey #BourbonPodcast #WhiskeyPodcast #Bourbon #CaskFinish #CraftDistilling #Stranahans #HighRyeBourbon #Whiskey Keywords Jake Norris, Curated Barrel Project, Colorado whiskey, Stranahan's founding distiller, Laws Whiskey House, bourbon podcast, whiskey podcast, craft distilling, cask finish bourbon, oloroso sherry cask bourbon, port cask finish, high rye bourbon, direct to consumer whiskey, craft distillery startup, hybrid column pot still, whiskey club membership, whiskey zine, anti-snobbery whiskey, whiskey market 2026, Bourbon Lens

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  • October 9 · 5 min

    Proof & Precedent Review: 11-Year Illinois Rye at 121.6 Proof | Five Minute Fridays

    Is rye whiskey having a moment? Jake Lewellen reviews Proof & Precedent, a brand-new 11-year-old straight rye whiskey from Illinois bottled at 121.6 proof (60.8% ABV). It's a small batch blend of Illinois ryes, created with Brian Harris of Sipping Corn, Matt Cusack, and Marcus Neiman. In this Five Minute Fridays tasting, Jake covers: 🥃 Why rye is surging, with Angel's Envy's Peach Brandy Cask finished rye, Silverthorn's 13-year, Dark Arts' 15-year, and Joseph Magnus' batched rye 🥃 Nose: apricot, peach, brûléed sugar, candied orange, honeysuckle, and a "hot toddy" aroma 🥃 Palate: fruit cocktail syrup, star anise, warm baking spices, and heavy oak on the finish 🥃 Why this high-rye rye drinks with the complexity of a high-rye bourbon, which makes it a good pick for bourbon drinkers who find rye too spicy 🥃 Jake's verdict: one of the top rye whiskeys he's had in 2026 ⏱️ Chapters 0:00 Intro: a new Illinois rye from Proof & Precedent 0:42 Why this release matters 1:10 Rye whiskey is having a moment 2:02 Nose: apricot, peach & candied orange 2:53 First sip: 121.6 proof 4:13 Verdict: rye for bourbon drinkers 5:15 Final thoughts & rating Have you tried Proof & Precedent? Tell us in the comments! 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #ProofAndPrecedent #RyeWhiskey #IllinoisWhiskey #WhiskeyReview #BourbonLens #FiveMinuteFridays #StraightRye #BarrelProof #WhiskeyTasting #BourbonCommunity Keywords Proof and Precedent, Proof & Precedent review, Proof and Precedent rye whiskey, Illinois rye whiskey, 11 year old rye whiskey, 121.6 proof whiskey, straight rye whiskey, high proof rye, small batch rye, rye whiskey review, new whiskey release 2026, best rye whiskey 2026, rye whiskey tasting notes, Sipping Corn, Brian Harris, Matt Cusack, Marcus Neiman, rye whiskey for bourbon drinkers, Five Minute Fridays, whiskey podcast, bourbon podcast, bourbon review, Bourbon Lens, Jake Lewellen

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  • October 5 · 52 min

    403:Bardstown Bourbon Tourism and Economic Impact with Sam Lacy of Bourbon Capital Alliance

    How did Bardstown go from a quick distillery stop to a true bourbon destination? Bourbon Lens hosts Jake and Scott sit down with Sam Lacy, Executive Director of the Bourbon Capital Alliance (BCA), to break down the growth of Bardstown bourbon tourism, from new hotels and downtown tasting rooms to the Bourbon Capital District, where you can carry your drink from bar to bar. Sam shares the story behind the Bourbon Capital Alliance, the nonprofit uniting 10 partner distilleries, and how National Bourbon Week grew from a 30-minute lawn ceremony in 2018 into an eight-day event in 2026. He also shares new data showing bookings from 37 states and 70% of them from out of state. You'll also hear about the new Bourbon Capital Diplomat Certification Program, a hospitality course that teaches bartenders and servers about bourbon, Bardstown history and proper pours. We get into why it matters, what Jake and Scott scored on the exam, and what's coming for National Bourbon Week 2027. ⏱️ Chapters 0:12 – Welcome and meet Sam Lacy 1:17 – What the Bourbon Capital Alliance does 2:41 – How the BCA started (2016–2026) 5:34 – New hotels, restaurants and the premium shift downtown 7:37 – The Bourbon Capital District (open carry downtown) 8:33 – Downtown tasting rooms: Chicken Cock, Old Steel House, Boundary Oak, The Bard 14:14 – The history of National Bourbon Week 18:53 – 2026 data: 37 states, 70% out-of-state bookings 23:19 – The Bourbon Capital Diplomat Program 35:24 – Why proper glassware and "pour, not shot" matter 41:06 – What's next for National Bourbon Week 2027 49:16 – How to sign up: Academy, Guild and National Bourbon Week Resources mentioned Bourbon Capital Academy (Diplomat Program, $75): BourbonCapitalAcademy.com National Bourbon Week: NationalBourbonWeek.com Bourbon Capital Guild (member lottery): BourbonCapitalGuild.com Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. Follow on Instagram: ⁨@bourbonlens⁩ Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRS Hashtags #BourbonLens #Bardstown #BourbonCapitalOfTheWorld #NationalBourbonWeek #BourbonTourism #BourbonPodcast #KentuckyBourbon #BourbonTrail #BourbonCapitalAlliance Keywords Bardstown bourbon tourism, Bourbon Capital Alliance, Sam Lacy, Bourbon Capital of the World, National Bourbon Week 2027, Bourbon Capital Diplomat, Bourbon Capital Academy, Bourbon Capital Guild, Bourbon Capital District, Bardstown Kentucky, Kentucky Bourbon Trail, Bardstown distilleries, Bardstown tasting rooms, Bardstown hotels, things to do in Bardstown, bourbon certification program, bourbon education, bourbon hospitality training, Potter Jane Distilling, Limestone Branch, Heaven Hill, Maker's Mark, Lux Row, Bardstown Bourbon Company, Kentucky Bourbon Festival, bourbon podcast, Bourbon Lens, Jake Lewellen

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  • September 28 · 35 min

    402: Limestone Branch's 101 and More w/ Steve Beam

    Steve Beam of Limestone Branch joins Bourbon Lens to pour and break down the brand-new 2026 Yellowstone 101, a limited edition blend of 14 and 8 year old Kentucky straight bourbon double finished in Ruby and Tawny port casks. Steve shares how he builds these limited releases from scratch: sourcing barrels through brokers, buying the port at the liquor store to test flavor pairings, blending in graduated cylinders, and why he "makes bourbon that I like to drink." Jake and Steve trade tasting notes (blackberry, cocoa nibs, charred oak, dark fig, and a peanut butter and jelly finish), and Steve explains why Limestone Branch is narrowing its focus to core products in 2026 and beyond. Also in this episode: 🥃 The hand-painted Recollection Series, recreated from a late-1800s porcelain barback bottle found on eBay 🇺🇸 The US 250th Lady Liberty release: hand-picked single barrels in a throwback cylinder tube 📜 154 years of Yellowstone, sold continuously even through Prohibition ⏱️ Why a single LTO takes 18 months to 2 years from first idea to bottle 🥃 How Steve drinks whiskey: neat, wide-nosing glass, never on ice Whether you're a longtime Yellowstone fan, a port-finish curious sipper, or planning a stop at the distillery in Lebanon, Kentucky, this conversation is a great look at the craft behind one of bourbon's oldest brand names. Timestamps: 0:00 Welcome and Limestone Branch's 2026 focus 3:47 154 years of Yellowstone 5:15 The hand-painted Recollection Series 8:43 The US 250th Lady Liberty bottle 11:30 Yellowstone 101: how the limited editions are made 17:38 Tasting notes: nose, palate, finish 25:06 Blending vs. finishing: how this one was built 32:53 How long an LTO takes 34:24 What's next for Limestone Branch 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. Follow on Instagram: ⁨@bourbonlens⁩ Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU #YellowstoneBourbon #Yellowstone101 #LimestoneBranch #SteveBeam #BourbonLens #BourbonReview #PortFinish #KentuckyBourbon #BourbonPodcast #WhiskeyPodcast #LimitedEditionBourbon #BourbonTasting

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  • September 24 · 31 min

    Chevalier Casks on Falling Barrel Prices and the New Golden Age for Small Bourbon Brands

    This week on Thursday Thoughts, Jake sits down with Coby and Ben Franzini, co-founders of Chevalier Casks, to unpack one of the least understood — but most critical — corners of the bourbon industry: bulk spirits. Ben is also a co-owner of Bluegrass Distillers, and Coby spent 25 years as a commercial banker in central Kentucky before moving into bourbon finance, giving the two a unique combined view of how barrels actually move through the industry. The conversation covers how distilleries quietly offload excess barrel inventory, why privacy matters so much in these deals, and how the wholesale barrel market has shifted dramatically in the last 18 months — with prices on some aged barrels dropping from thousands of dollars to a fraction of that. That shift, they argue, is opening the door for a new wave of small, independent bourbon brands who can finally make the math work again. In this episode: What "bulk spirits" actually means and why it keeps bourbon on shelves How Chevalier Casks and Bluegrass Distillers work together Why distilleries sell barrels quietly — and why privacy is starting to matter less for some brands How barrel prices have shifted in the last 18 months, and what it means for small brands What trends are showing up in demand right now (hint: wheated bourbon) How Chevalier Casks' online marketplace works for both buyers and sellers The hidden costs (storage, tax, insurance, freight) brands often don't budget for How a new brand can get started working with Chevalier Casks Subscribe to Bourbon Lens for more conversations with the people shaping the bourbon industry. Approximate Timestamps 0:00 – Intro: what bulk spirits are and why they matter 1:19 – How Chevalier Casks got started 3:24 – How Chevalier and Bluegrass Distillers work together 5:23 – How barrels quietly move from distillery to broker 7:00 – Privacy, NDAs, and why some brands now talk openly about sourcing 10:49 – How barrel prices have shifted in the last 18 months 13:29 – Why it's a good time again to start a small bourbon brand 15:48 – How NDPs actually buy lots (and how fast double-digit ages move) 19:57 – What's trending: wheated bourbon and blending strategies 26:23 – Getting started with Chevalier Casks 28:9 – The hidden costs of building a brand (storage, tax, freight) 29:37 – How Chevalier's online marketplace works for buyers and sellers

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  • September 21 · 50 min

    401: Inside The Parlor Room: A Vertical Tasting of Barton, Tom Moore & 1792

    This week, Bourbon Lens heads to Bardstown, Kentucky to sit down with Whitney Rye — founder and CEO of The Parlor Room, host of The Mash Bill podcast, and better known on Instagram as Bourbon Duchess. Whitney built The Parlor Room around a simple idea: teach people the story behind the bottle, not just tasting-note jargon, in a space designed for rare, allocated, and vintage pours. In this episode, Whitney walks Jake and Scott through the tangled, dramatic history of Barton Distillery — from its 1889 roots as one of the first distilleries to reopen after Prohibition, through a 1940s fire and rebuild under Oscar Getz, a name literally drawn out of a hat, a trademark lawsuit from Woodford Reserve that forced a mid-run name change, and the 2013 pivot to Sweet Wheat. Along the way, the group tastes through a vertical flight of Barton-family whiskeys spanning nearly 40 years — culminating in a first taste of the brand-new 1792 Straight Rye. In this episode: Whitney's origin story — from My Old Kentucky Home State Park to founding The Parlor Room Why she intentionally leaves formal "tasting notes" out of her classes The real (and litigious) history behind the Barton/1792 name A vertical tasting: a 1986 Very Old Barton, a vintage Tom Moore, Ridgemont Reserve 1792, and the new 1792 Straight Rye Why 1792's rye whiskey is also the backbone of several Buffalo Trace rye releases A broader conversation on bourbon oversupply, aging whiskey, and why age statements may be bourbon's next chapter 🥃 Featured pours: Very Old Barton (1986), Tom Moore 5-Year, Ridgemont Reserve 1792 8-Year, 1792 Straight Rye 📍 Location: The Parlor Room, Bardstown, KY Subscribe to Bourbon Lens for more distillery visits, tastings, and bourbon history. The Parlor Room, Whitney Rye, Bourbon Duchess, Bardstown Kentucky, Barton Distillery, 1792 Bourbon, 1792 Straight Rye, Ridgemont Reserve 1792, Tom Moore whiskey, Very Old Barton, Sazerac bourbon, Buffalo Trace, vintage bourbon tasting, dusty bourbon, bourbon history, Kentucky bourbon, Bourbon Lens, Bourbon Lens Podcast, The Mash Bill podcast, bourbon vertical tasting, bourbon podcast, whiskey podcast Hashtags #ParlorRoom #BourbonDuchess #BartonDistillery #1792Bourbon #1792StraightRye #BardstownKY #BourbonLens #VintageBourbon #DustyBourbon #KentuckyBourbon #BourbonPodcast #WhiskeyPodcast

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  • September 18 · 6 min

    Is Birthday Bourbon Worth the Hype? A Bourbon Heritage Month Review | Five Minute Friday's

    It's Bourbon Heritage Month, and on this episode of Five Minute Fridays, Jake goes straight to where it all started: Old Forester Birthday Bourbon, one of the most talked-about — and most divisive — releases in the bourbon world. This year's edition lands at 11 years old and 97 proof, released earlier this month. Fresh off Kentucky Bourbon Festival, Jake sits down (with a little personal timing — his daughter's birthday is just days away) to break down the nose, palate, and finish of this year's Birthday Bourbon, compare it to Old Forester's recent "Kentucky Boy" release, and explain why he thinks this might be one of the best versions of Birthday Bourbon he's tasted yet. In this episode: Why Birthday Bourbon is one of the most controversial releases on the market Tasting notes: burnt sugar, crème brûlée, brown sugar, caramel, French vanilla custard, tobacco, and cherry cordial How this year's release compares to Old Forester's "Kentucky Boy" Why Jake thinks Old Forester and Brown-Forman are "on a heater" right now The team behind the blend — Caleb, Melissa, and Chris Final verdict: would Jake buy it at SRP? Approximate Timestamps 0:00 – Intro: Bourbon Heritage Month & Birthday Bourbon's controversial reputation 0:58 – This year's release: 11 years old, 97 proof 1:29 – Why today's tasting is personal (daughter's birthday) 2:11 – Nose: burnt sugar, crème brûlée, caramel, French vanilla, baking spice, tobacco 2:49 – On the 97 proof and the blending conversation from Kentucky Bourbon Festival 3:36 – Palate: oak, tannin, brown sugar, caramel 4:21 – Finish: tobacco, cherry cordial 4:58 – Comparison to Old Forester's "Kentucky Boy" 5:38 – Final verdict and the team behind the blend

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  • September 17 · 8 min

    Whiskey Thief Is Now Sourcing Whiskey! Big News from Kentucky Bourbon Festival | Thursday Thoughts

    Special edition of Thursday Thoughts, recorded live at Kentucky Bourbon Festival! Bourbon Lens sits down with Walter of Whiskey Thief for breaking news straight from the farm. In this episode, Walter announces that Whiskey Thief is officially sourcing whiskey — a major strategic shift for the brand after explosive growth (60,000+ visitors last year, 65,000+ expected this year at the farm, and 100,000+ at their Louisville-area location). Rather than release younger whiskey to keep up with demand, Whiskey Thief is going straight to the best barrel warehouses in Kentucky to bring fans exceptional juice while their own production scales up. Also in this episode: Two new stills acquired — production is ramping up fast Master blender Lisa Wicker is leading Whiskey Thief's first blended releases Ultra-limited "Outtakes" bottles — small-batch releases made from the flavorful, oxidized whiskey left behind after barrel-thieving (only ~30 bottles per release) The new "Hazmat Rye," an early-pulled twist on their Mayday Rye Whiskey Thief's 14th anniversary celebrations happening throughout October Whiskey Thief Fest — two days of music on October 9–10, presented with Adam Duritz of Counting Crows' Underwater Sunshine Festival (rebranded "Underwater Moonshine Festival" for this event) Whiskey Thief has always been single-barrel, straight-from-the-barrel, uncut and unfiltered — and Walter promises full transparency (mash bill, proof, everything) continues even as sourced products roll out. 📍 Visit Whiskey Thief right off I-64, just half a mile from Keeneland — perfect for a game day / Keeneland / Whiskey Thief triple-header this fall. Subscribe to Bourbon Lens for more bourbon industry news, distillery visits, and conversations with the people behind your favorite pours. Approximate Timestamps 0:00 – Live from Kentucky Bourbon Festival, welcoming Walter 0:28 – Breaking news: Whiskey Thief is now sourcing whiskey 0:56 – The growth behind the decision (60K+ to 100K+ visitors) 1:56 – Two new stills, production investment 2:24 – Lisa Wicker and the move into blended whiskey 2:54 – Older-than-the-distillery bottles on the way 3:23 – Staying Kentucky-focused (for now) 4:19 – What's next: labels, bottles, and a 2027 headline 4:49 – The "Hazmat Rye" release 5:19 – The "Outtakes" series explained 7:07 – Why fall is the time to visit Frankfort 7:32 – Whiskey Thief Fest, October 9–10, with Adam Duritz's Underwater Moonshine Festival Follow & Subscribe To The Bourbon Lens 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. Follow on Instagram: @BourbonLens Visit: BourbonLens.com Join: Patreon.com/BourbonLens Merch: Bourbon Lens Shop Mailing List: The Weekly Pour Discord: Discord.gg/pd6ys5nRSU

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  • September 14 · 46 min

    400: Stepping On Hallowed Ground A Sit Down At Stitzel-Weller

    Episode Summary To celebrate their landmark 400th episode, The Bourbon Lens crew heads to one of the most hallowed sites in American whiskey — Stitzel-Weller Distillery in Shively, Kentucky — for a sit-down with Nicole Austin, Diageo's Director of American Whiskey Liquid Development and Capabilities. Nicole pulls back the curtain on the mystery of why decades-old bourbon aged in Stitzel-Weller's rickhouses defies the conventional wisdom that American whiskey "expires" past a certain age. The conversation covers barrel consolidation (topping off), the historic rickhouse design patented by Frederick Stitzel, and the launch of the new Blade and Bow 12-Year Solera — a 104-proof, sub-$65 bourbon built using a fractional-blending Solera process borrowed from sherry and adapted for American whiskey. Main Themes The "magic" of Stitzel-Weller's rickhouses — why extreme-age American whiskey (25–40+ years) is proving possible here, and how airflow, rickhouse architecture, and shade trees may matter as much as the mash bill. Barrel consolidation ("topping off") — a labor-intensive practice borrowed from Scotch and Canadian whiskey that halts the "snowball effect" of angel's share loss and staving damage in half-empty barrels. The Solera method, Americanized — how Nicole adapted sherry's fractional-blending system into a 12-year-minimum-age bourbon blend using vintage cognac, port, muscatel, and Bordeaux vats. Craft philosophy over collectibility — Nicole's approach favors consistent quality and drinkability over hype-driven, numbered limited releases. Proof point and dilution culture — a pushback on "proof-chasing" in the bourbon community, and why a 104-proof whiskey can outperform higher-proof releases in balance and accessibility. Bourbon history and place — Shively's forgotten legacy as a distilling capital, and Stitzel-Weller's connection to figures like Julian "Pappy" Van Winkle. Featured Guest Nicole Austin — Director of American Whiskey Liquid Development and Capabilities, Diageo. Former general manager and master blender at Cascade Hollow (George Dickel), now overseeing extended-age and innovation projects at Stitzel-Weller, including the Stitzel Reserve line and Blade and Bow. Featured Whiskey Blade and Bow 12-Year Solera Bourbon Minimum age: 12 years (in new American oak) Proof: 104 MSRP: $64.99 Process: Fractional Solera blending across vintage cognac, port, muscatel, and Bordeaux vats Quick Links Follow The Bourbon Lens on Instagram for bottle drop alerts Visit Stitzel-Weller Distillery in Shively, Louisville, KY

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  • September 6 · 56 min

    399: Why New Riff’s American Single Malt Changes Everything

    Explore the craft of American Single Malt whiskey with the team at New Riff Distillery. In this episode, we dive deep into New Riff's oldest whiskey release to date, exploring their hands-on approach to mash bills, barrel maturation, and complex blending strategies. Learn how different barrel types, unique yeast strains, and warehouse climate management shape the rich, evolving flavor profiles of Kentucky single malt. We break down everything from cocktail versatility and annual release coding systems to the intricate maturation curve that turns experimental grain bills into award-winning pours. Whether you are a seasoned whiskey collector or curious about the rapid rise of American Single Malts, this deep-dive interview delivers essential insights into modern craft distilling. Timestamps: 00:00 - Introduction to New Riff Distillery & Single Malt Program 01:07 - Unveiling Their Oldest Whiskey Release 02:21 - Mash Bills, Blending & Inventory Management 04:11 - Warehouse Management & Barrel Care Techniques 07:03 - Craft Distillery Expansion & Scaling Success 11:16 - Developing the American Single Malt Whiskey Program 25:01 - Defining Kentucky Single Malt Characteristics 26:15 - Barrel Types, Wood Casks & Maturation Impact 27:29 - Breaking Down Flavor Profiles & Tasting Notes 29:37 - The Blending Process & Vatted Malt Experiences 29:59 - Decoding the Annual Release & Coding System 33:39 - Cocktail Versatility & Pairing Ideas 50:28 - Yeast Strain Selection & Production Consistency 53:53 - Maturation Cycles, Aging & Flavor Evolution 01:13:31 - Final Release Details & National Distribution 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags: #BourbonLens #NewRiffDistillery #AmericanSingleMalt #SingleMaltWhiskey #WhiskeyTasting #CraftDistillery #WhiskeyBlending #BourbonCommunity #KentuckyWhiskey #WhiskeyPodcast

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  • September 3 · 17 min

    Chef Brian Landry on Food, Music & Bourbon: The Kitchen Table Story | Thursday Thoughts

    Chef and restaurateur Brian Landry joins Bourbon Lens to share his journey from line cook to multi-concept hospitality owner — and the story behind his new book exploring the deep connection between food and music. In this episode, Brian walks through the origin of his acclaimed Kitchen Table restaurant, the Beam family history woven into its story, and why community focus — not trends — has been the real driver of his success across multiple locations. We dig into how storytelling shapes every menu and beverage program he builds, including a pizza program that highlights the yeast strain from Jim Beam's original yeast. Brian also previews the upcoming Icons Dinner and its bourbon pairing menu, talks candidly about the challenges of expanding a hospitality group through COVID-19, and shares what's next for his growing restaurant ventures — plus the inspiration behind his new book on food and music. In this episode: Brian Landry's culinary background and early restaurant experience The concept and true story behind the Kitchen Table Why community focus sustains restaurant success long-term The role of storytelling in food and beverage experiences A first look at the Icons Dinner and its bourbon pairing menu The inspiration and content behind Brian's new book How food and music intersect to shape culture and community Navigating restaurant expansion challenges during COVID-19 What's ahead for Landry's hospitality ventures Timestamps: 00:00 – Introduction to Brian Landry and his culinary journey 01:56 – How Brian got started in the restaurant industry 03:59 – The importance of community in restaurant success 05:59 – Details about the Kitchen Table and its story 07:59 – The connection between food, music, and storytelling 10:00 – Upcoming events: Icons Dinner and bourbon pairing 12:02 – The inspiration behind Brian's new book 14:02 – Future plans for Landry's hospitality ventures 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • August 30 · 39 min

    398: Penelope Bourbon 5 Years Later: Danny Polise on Growth, Blending & the Classic Series Launch

    Danny Polise, Founder and Master Blender of Penelope Bourbon, joins Jake Lewellen and Scott Dilley for a long-overdue Bourbon Lens catch-up — five years after his last appearance on the show. In this episode, Danny walks through how Penelope Bourbon has grown from a three-product lineup into a full portfolio spanning the Cooper Series finishes, light whiskey single barrel picks, ready-to-pour cocktails, and the brand-new Kentucky-made Classic Series. The crew talks through Penelope's expansion since the MGP Luxco acquisition, why the light whiskey releases took off with drinkers, and how ready-to-pour flavors like Apple Cinnamon, Peach, Black Walnut, and Blackberry fit different seasons and serving styles. Danny then unveils the Classic Series — a straight Kentucky bourbon and a straight rye (built from Indiana 95.5 and 51.49 rye stock) aimed at everyday drinkability at accessible price points. Jake and Scott give their first taste impressions of both 92-proof expressions, breaking down notes of citrus, orange candy, vanilla, and light herbal spice in the rye. The conversation wraps with a deep dive into Danny's blending process, how he moves through inventory faster today, and how Penelope balances consistency with experimentation across its barrel and tank combinations — plus a look at how the Architect Series became the golf-themed Golf Series concept. ⏱️ EPISODE CHAPTERS 00:00 – Reintroducing Danny Polise after five years 01:56 – Cooper Series & the MGP Luxco acquisition 04:43 – Why Penelope's light whiskey took off 09:01 – Tasting through the full lineup 11:25 – Ready-to-pour cocktails & seasonal flavors 16:00 – Barrel experimentation & smoked Old Fashioneds 17:13 – Introducing the Kentucky Classic Series 20:31 – Building the rye blend & sourcing Kentucky barrels 25:19 – Danny's evolved blending process 30:17 – From Architect Series to the Golf Series 36:55 – Tasting notes: Classic Series bourbon & rye 41:46 – Wrap-up and see you next time 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com 🛍️ Merch: https://bourbon-lens-shop.printify.me/products 💬 Discord: https://discord.gg/pd6ys5nRSU Hashtags #BourbonLens #PenelopeBourbon #DannyPolise #ClassicSeries #KentuckyBourbon #StraightRye #BourbonPodcast #WhiskeyPodcast #BourbonReview #BourbonCommunity #MGPIngredients #CooperSeries #ReadyToPourCocktails #BourbonNews #WhiskeyTasting #BourbonCulture #CraftWhiskey #KentuckyWhiskey #BourbonLife #SipListenDiscover

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