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, entrepreneur...
Insights from recent episode analysis
On the show
- Chip Tate1 ep
- Lauren Patz1 ep
- Owen Martin1 ep
Also: Adam, Mitch Mahar, Kevin Didio, Elizabeth McCall
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- 🇫🇮FI · Hobbies#17816K to 196K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
16K to 196K🎙 ~2x weekly·449 episodes·Last published 3d ago - Monthly Reach
Unique listeners across all episodes (30 days)
32K to 392K🇺🇸71%🇫🇮29% - Active Followers
Loyal subscribers who consistently listen
18K to 216K
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
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| 10/25/26 |  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 AustinWhy 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 itSlow water reduction, aged water, and how they tame tannins in a hot climateTasting The Artist (100% rye) vs. the Cask Strength Rye, a "watercolor vs. technicolor" comparisonThe Musician bourbon mash bill (70% white corn, 25% Brassetto rye, 5% malted barley), plus the Musician Cask StrengthBarrel entry proof, age statements, and what "aged at least two years" really meansInside 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 albumsWhether 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHASHTAGS#StillAustin #TexasWhiskey #TexasBourbon #BourbonLens #BourbonPodcast #WhiskeyPodcast #RyeWhiskey #CaskStrength #CraftDistillery #AustinTexasKEYWORDSStill 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 | 40m 05s | ||||||
| 10/22/26 |  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 episodeAberfeldy 12 (40% ABV): honey, vanilla, citrus, baking spiceAberfeldy 16 (40% ABV): first-fill Oloroso sherry finish, dark chocolate, dried fruitAberfeldy 18 Sangiovese Cask Finish (46% ABV): limited release, candied citrus⏱️ Chapters0:00 Welcome0:48 Gareth's favorite American whiskeys2:44 The Bacardi whisky portfolio5:43 Aberfeldy's history, 1898 to today11:34 Long fermentation and the honeyed house style12:55 Cask makeup explained14:52 Tasting: Aberfeldy 1223:17 The US lineup and wine cask series26:02 Pricing and value30:05 Tasting: Aberfeldy 1636:32 The blending question39:24 Tasting: Aberfeldy 18 Sangiovese44:27 Was it French oak?50:16 Scotch isn't all peat51:04 Wrap-upListen 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#WhiskeyLens #Aberfeldy #ScotchWhisky #HighlandSingleMalt #WhiskyTasting #BourbonLens #WhiskeyPodcastKeywordsAberfeldy, 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 | 46m 23s | ||||||
| 10/19/26 |  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 easierLochs of Jura: a 32-month finish in ex-Jura single malt barrels (ex-bourbon and ex-sherry), 104 proofGarryana Oak Discovery: campfire, s'mores, and wood sugar from handmade barrelsVictoria Pineapple Barrel Finish: 27 months in rum casks, then fresh pineapple and stavesHow rickhouse floor placement changes a whiskeyCocktail ideas: highballs, tiki drinks, and a PainkillerChapters:0:00 Welcome and meet Dan Callaway1:04 Bardstown Bourbon's 2026 package redesign4:09 Green River Whiskey, Distillery Select, and Owensboro5:35 The honey bourbon and the barrel-leak lessons8:03 Dan on 60 Minutes9:30 From Distillery Reserve experiments to national releases10:49 Tasting #1: Lochs of Jura Barrel Finish21:41 The 99-point IWSC score23:13 Tasting #2: Garryana Oak Discovery27:35 Barrels, rickhouse floors, and the art of blending31:11 Tasting #3: Victoria Pineapple Barrel Finish38:34 How to drink it: highballs and tiki38:55 Where to find it: Kentucky Bourbon Festival39:08 Final thoughtsChapter 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#BourbonLens #BardstownBourbon #BardstownBourbonCompany #LoftedSpirits #LochsOfJura #Garryana #PineappleWhiskey #BourbonReview #BourbonTasting #WhiskeyPodcast #BourbonPodcast #KentuckyBourbon #FinishedBourbon #DanCallaway #GreenRiverWhiskeyKeywordsBardstown 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 | 40m 29s | ||||||
| 10/12/26 |  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 distilleryA hybrid still design: a continuous column stripper paired with a 4-plate pot columnWhy Colorado's altitude, microbiome, and locally grown grain shape the whiskeyThe 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 comeThe vinyl-record idea behind each release: a handwritten zine, a Spotify playlist, and 50-person chef-driven warehouse dinnersWhy whiskey isn't dying, just repositioning, and why he is "anti-snobbery"Learn more at thecuratedbarrelproject.com⏱️ Chapters0:00 Meet Jake Norris1:17 From Stranahan's to Laws Whiskey House3:16 Building his own distillery5:24 Continuous column + pot column design9:22 Colorado terroir, altitude & local grain16:29 Watercolor, whiskey & learning your still18:13 Origin of the Curated Barrel Project24:26 The vinyl record idea, zines & playlists29:16 The releases: control, oloroso & port32:11 Membership & warehouse dinners34:30 Whiskey's future & anti-snobbery36:54 Where to find Curated Barrel ProjectSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#BourbonLens #JakeNorris #CuratedBarrelProject #ColoradoWhiskey #BourbonPodcast #WhiskeyPodcast #Bourbon #CaskFinish #CraftDistilling #Stranahans #HighRyeBourbon #WhiskeyKeywordsJake 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 | 38m 36s | ||||||
| 10/9/26 |  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⏱️ Chapters0:00 Intro: a new Illinois rye from Proof & Precedent0:42 Why this release matters1:10 Rye whiskey is having a moment2:02 Nose: apricot, peach & candied orange2:53 First sip: 121.6 proof4:13 Verdict: rye for bourbon drinkers5:15 Final thoughts & ratingHave 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#ProofAndPrecedent #RyeWhiskey #IllinoisWhiskey #WhiskeyReview #BourbonLens #FiveMinuteFridays #StraightRye #BarrelProof #WhiskeyTasting #BourbonCommunityKeywordsProof 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 | 5m 12s | ||||||
| 10/5/26 |  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.⏱️ Chapters0:12 – Welcome and meet Sam Lacy1:17 – What the Bourbon Capital Alliance does2:41 – How the BCA started (2016–2026)5:34 – New hotels, restaurants and the premium shift downtown7:37 – The Bourbon Capital District (open carry downtown)8:33 – Downtown tasting rooms: Chicken Cock, Old Steel House, Boundary Oak, The Bard14:14 – The history of National Bourbon Week18:53 – 2026 data: 37 states, 70% out-of-state bookings23:19 – The Bourbon Capital Diplomat Program35:24 – Why proper glassware and "pour, not shot" matter41:06 – What's next for National Bourbon Week 202749:16 – How to sign up: Academy, Guild and National Bourbon WeekResources mentionedBourbon Capital Academy (Diplomat Program, $75): BourbonCapitalAcademy.comNational Bourbon Week: NationalBourbonWeek.comBourbon Capital Guild (member lottery): BourbonCapitalGuild.comSubscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.Follow on Instagram: @bourbonlensVisit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSHashtags#BourbonLens #Bardstown #BourbonCapitalOfTheWorld #NationalBourbonWeek #BourbonTourism #BourbonPodcast #KentuckyBourbon #BourbonTrail #BourbonCapitalAllianceKeywordsBardstown 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 | 52m 44s | ||||||
| 9/28/26 |  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 iceWhether 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 | 35m 17s | ||||||
| 9/24/26 |  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 shelvesHow Chevalier Casks and Bluegrass Distillers work togetherWhy distilleries sell barrels quietly — and why privacy is starting to matter less for some brandsHow barrel prices have shifted in the last 18 months, and what it means for small brandsWhat trends are showing up in demand right now (hint: wheated bourbon)How Chevalier Casks' online marketplace works for both buyers and sellersThe hidden costs (storage, tax, insurance, freight) brands often don't budget forHow a new brand can get started working with Chevalier CasksSubscribe to Bourbon Lens for more conversations with the people shaping the bourbon industry.Approximate Timestamps0:00 – Intro: what bulk spirits are and why they matter1:19 – How Chevalier Casks got started3:24 – How Chevalier and Bluegrass Distillers work together5:23 – How barrels quietly move from distillery to broker7:00 – Privacy, NDAs, and why some brands now talk openly about sourcing10:49 – How barrel prices have shifted in the last 18 months13:29 – Why it's a good time again to start a small bourbon brand15:48 – How NDPs actually buy lots (and how fast double-digit ages move)19:57 – What's trending: wheated bourbon and blending strategies26:23 – Getting started with Chevalier Casks28:9 – The hidden costs of building a brand (storage, tax, freight)29:37 – How Chevalier's online marketplace works for buyers and sellers | 31m 04s | ||||||
| 9/21/26 |  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 RoomWhy she intentionally leaves formal "tasting notes" out of her classesThe real (and litigious) history behind the Barton/1792 nameA vertical tasting: a 1986 Very Old Barton, a vintage Tom Moore, Ridgemont Reserve 1792, and the new 1792 Straight RyeWhy 1792's rye whiskey is also the backbone of several Buffalo Trace rye releasesA 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, KYSubscribe 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 podcastHashtags#ParlorRoom #BourbonDuchess #BartonDistillery #1792Bourbon #1792StraightRye #BardstownKY #BourbonLens #VintageBourbon #DustyBourbon #KentuckyBourbon #BourbonPodcast #WhiskeyPodcast | 50m 18s | ||||||
| 9/18/26 |  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 marketTasting notes: burnt sugar, crème brûlée, brown sugar, caramel, French vanilla custard, tobacco, and cherry cordialHow this year's release compares to Old Forester's "Kentucky Boy"Why Jake thinks Old Forester and Brown-Forman are "on a heater" right nowThe team behind the blend — Caleb, Melissa, and ChrisFinal verdict: would Jake buy it at SRP?Approximate Timestamps0:00 – Intro: Bourbon Heritage Month & Birthday Bourbon's controversial reputation0:58 – This year's release: 11 years old, 97 proof1:29 – Why today's tasting is personal (daughter's birthday)2:11 – Nose: burnt sugar, crème brûlée, caramel, French vanilla, baking spice, tobacco2:49 – On the 97 proof and the blending conversation from Kentucky Bourbon Festival3:36 – Palate: oak, tannin, brown sugar, caramel4:21 – Finish: tobacco, cherry cordial4:58 – Comparison to Old Forester's "Kentucky Boy"5:38 – Final verdict and the team behind the blend | 6m 22s | ||||||
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| 9/17/26 |  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 fastMaster blender Lisa Wicker is leading Whiskey Thief's first blended releasesUltra-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 RyeWhiskey Thief's 14th anniversary celebrations happening throughout OctoberWhiskey 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 Timestamps0:00 – Live from Kentucky Bourbon Festival, welcoming Walter0:28 – Breaking news: Whiskey Thief is now sourcing whiskey0:56 – The growth behind the decision (60K+ to 100K+ visitors)1:56 – Two new stills, production investment2:24 – Lisa Wicker and the move into blended whiskey2:54 – Older-than-the-distillery bottles on the way3:23 – Staying Kentucky-focused (for now)4:19 – What's next: labels, bottles, and a 2027 headline4:49 – The "Hazmat Rye" release5:19 – The "Outtakes" series explained7:07 – Why fall is the time to visit Frankfort7:32 – Whiskey Thief Fest, October 9–10, with Adam Duritz's Underwater Moonshine FestivalFollow & Subscribe To The Bourbon Lens🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.Follow on Instagram: @BourbonLensVisit: BourbonLens.comJoin: Patreon.com/BourbonLensMerch: Bourbon Lens ShopMailing List: The Weekly PourDiscord: Discord.gg/pd6ys5nRSU | 8m 34s | ||||||
| 9/14/26 |  400: Stepping On Hallowed Ground A Sit Down At Stitzel-Weller | Episode SummaryTo 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 ThemesThe "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 GuestNicole 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 WhiskeyBlade and Bow 12-Year Solera BourbonMinimum age: 12 years (in new American oak)Proof: 104MSRP: $64.99Process: Fractional Solera blending across vintage cognac, port, muscatel, and Bordeaux vatsQuick LinksFollow The Bourbon Lens on Instagram for bottle drop alertsVisit Stitzel-Weller Distillery in Shively, Louisville, KY | 46m 32s | ||||||
| 9/6/26 |  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 Program01:07 - Unveiling Their Oldest Whiskey Release02:21 - Mash Bills, Blending & Inventory Management04:11 - Warehouse Management & Barrel Care Techniques07:03 - Craft Distillery Expansion & Scaling Success11:16 - Developing the American Single Malt Whiskey Program25:01 - Defining Kentucky Single Malt Characteristics26:15 - Barrel Types, Wood Casks & Maturation Impact27:29 - Breaking Down Flavor Profiles & Tasting Notes29:37 - The Blending Process & Vatted Malt Experiences29:59 - Decoding the Annual Release & Coding System33:39 - Cocktail Versatility & Pairing Ideas50:28 - Yeast Strain Selection & Production Consistency53:53 - Maturation Cycles, Aging & Flavor Evolution01:13:31 - 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags:#BourbonLens #NewRiffDistillery #AmericanSingleMalt #SingleMaltWhiskey #WhiskeyTasting #CraftDistillery #WhiskeyBlending #BourbonCommunity #KentuckyWhiskey #WhiskeyPodcast | 56m 54s | ||||||
| 9/3/26 |  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 experienceThe concept and true story behind the Kitchen TableWhy community focus sustains restaurant success long-termThe role of storytelling in food and beverage experiencesA first look at the Icons Dinner and its bourbon pairing menuThe inspiration and content behind Brian's new bookHow food and music intersect to shape culture and communityNavigating restaurant expansion challenges during COVID-19What's ahead for Landry's hospitality venturesTimestamps:00:00 – Introduction to Brian Landry and his culinary journey01:56 – How Brian got started in the restaurant industry03:59 – The importance of community in restaurant success05:59 – Details about the Kitchen Table and its story07:59 – The connection between food, music, and storytelling10:00 – Upcoming events: Icons Dinner and bourbon pairing12:02 – The inspiration behind Brian's new book14:02 – Future plans for Landry's hospitality ventures🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU | 17m 08s | ||||||
| 8/30/26 |  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 CHAPTERS00:00 – Reintroducing Danny Polise after five years01:56 – Cooper Series & the MGP Luxco acquisition04:43 – Why Penelope's light whiskey took off09:01 – Tasting through the full lineup11:25 – Ready-to-pour cocktails & seasonal flavors16:00 – Barrel experimentation & smoked Old Fashioneds17:13 – Introducing the Kentucky Classic Series20:31 – Building the rye blend & sourcing Kentucky barrels25:19 – Danny's evolved blending process30:17 – From Architect Series to the Golf Series36:55 – Tasting notes: Classic Series bourbon & rye41:46 – 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/pd6ys5nRSUHashtags#BourbonLens #PenelopeBourbon #DannyPolise #ClassicSeries #KentuckyBourbon #StraightRye #BourbonPodcast #WhiskeyPodcast #BourbonReview #BourbonCommunity #MGPIngredients #CooperSeries #ReadyToPourCocktails #BourbonNews #WhiskeyTasting #BourbonCulture #CraftWhiskey #KentuckyWhiskey #BourbonLife #SipListenDiscover | 39m 47s | ||||||
| 8/27/26 |  Wyoming Whiskey Is Back in Wyoming Hands: David DeFazio on What's Next | Thursday Thoughts | Wyoming Whiskey just got its biggest reset in years — and David DeFazio explains why bringing the brand back into Wyoming ownership could change everything. Jake Lewellen sits down with the longtime friend of the podcast to break down the buyback, the emotional reaction from locals, and why this moment feels like a second chance to earn trust all over again.What starts as a quick catch-up turns into a real look at the future of the distillery — from barrel strategy and brand positioning to the practical realities of taking control of your own story. David shares the behind-the-scenes details of how the deal came together in just three months, why bringing back longtime blender Nancy Fraley matters, and how "letting the barrels tell you what to do" is shaping what's coming next.You'll discover:Why the team believes "hitting singles" beats chasing home runs in whiskey growthHow the buyback is giving Wyoming Whiskey a chance to reset its reputation with locals and fansWhat David says about bringing back Nancy, rethinking releases, and letting the barrels lead the decisionsWhy age statements like 10, 12, and 15 years could be a major part of the next chapterHow a new whiskey library, older stock, and distillery-only bottles could fuel exciting future dropsDavid also opens up about historic lows in national alcohol consumption, smart inventory planning for a smaller producer, and why small, practical ideas from the team on the ground in Kirby could shape the next wave of releases — including a possible cutthroat trout series inspired by Wyoming's own waters.If you like your whiskey talk honest, specific, and full of big-picture strategy, this one belongs on your playlist. Essential listening for Wyoming Whiskey fans, age-statement hunters, and anyone who loves hearing how a great brand gets a second chance.Timestamps:00:00 – The big news of new ownership01:15 – Impact of the change and community reaction03:03 – Hitting singles vs. home runs: the new approach07:08 – Why now: the reasons behind the transition09:04 – Bringing back Nancy and key team members10:12 – Creating a whiskey library from old stock13:10 – Expanding into age statements and rye17:15 – Planning production for the future19:02 – Refining processes and building a legacy22:49 – Consumer preferences and what's nextSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#WyomingWhiskey #DavidDeFazio #BourbonLens #CraftWhiskey #WeededBourbon #AgeStatementWhiskey #WhiskeyPodcast #BourbonCommunity #WhiskeyIndustry #KirbyWyoming #JacksonHole #WhiskeyNews #IndependentDistillery #BourbonCollector #AmericanWhiskey | 26m 18s | ||||||
| 8/23/26 |  397: Wild Turkey's Bruce Russell on Russell's 13 & the Future of the Family Legacy | Bruce Russell (Wild Turkey) sits down with Jake Lewellen on The Bourbon Lens to break down one of the hottest bourbon summers in recent memory. Bruce opens up about blending, barrel hunting, and what it means to carry the Russell family legacy forward.In this episode, Bruce shares how a side project turned into two mystery 2007 barrels that ended up defining Russell's 13, why his dad Eddie Russell never gets to taste a blend until it's nearly finished, and the emotional moment when 90-plus-year-old Jimmy Russell first tried the release. You'll also get a rare breakdown of how three generations of Russells — Jimmy, Eddie, and Bruce — each bring a different palate to the whiskey, and how that shows up in bottles like Generations, Master's Keep, and the Whiskey Barons Collection.Bruce talks candidly about being a "whiskey nerd" himself, how that shapes what Wild Turkey puts on shelves in a crowded, correcting bourbon market, and why he's chasing that dusty, cherry-cola richness of vintage Wild Turkey in modern releases.Whether you're a longtime Wild Turkey collector or just getting into bourbon, this conversation is packed with insider stories you won't hear anywhere else.Topics covered:Wild Turkey's record-breaking summer releasesHow Russell's 13 was blended, including barrels from 2007Jimmy Russell's and Eddie Russell's distinct flavor palatesThe story behind Whiskey Barons and Master's KeepWhy the bourbon industry is going through a correctionWhat's next for Wild Turkey and the Russell familyTimestamps:00:00 – Bruce Russell joins to discuss Wild Turkey's summer momentum06:31 – Why being a whiskey consumer helps Bruce make better whiskey09:45 – Three generations, three palates, and the idea behind Generations13:08 – Building Russell's 13 with older liquid and special barrel selection18:17 – Why Russell's 13 drinks like cherry cola and dark fruit22:12 – Side-by-side tasting against vintage gold foil bottles24:34 – Jimmy's emotional reaction to the release29:55 – Masters Keep as Eddie Russell's way to do Wild Turkey his way34:07 – Jimmy Russell's uncanny ability to make young whiskey taste much older36:20 – The Russell family's shared legacy and what's next for the brandSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#WildTurkey #BruceRussell #RussellsReserve #Bourbon #BourbonWhiskey #BourbonLens #EddieRussell #JimmyRussell #Whiskey #WhiskeyPodcast #BourbonCommunity #KentuckyBourbon #MastersKeep #BourbonBar #BourbonTasting #WhiskeyNerd #BourbonIndustry #BourbonCollector #CampNelson | 29m 21s | ||||||
| 8/21/26 |  Water Tasting 101: Louisville Pure Tap vs. Dasani, Evian & Gerolsteiner | Five Minute Fridays | What if the difference between "just water" and an unforgettable tasting experience came down to total dissolved solids, source, and treatment? In this Five Minute Fridays episode, Bourbon Lens turns a glass of water into a side-by-side flavor experiment that will change the way you think about hydration, bottled water, and even bourbon tasting.Host Jake teams up with Kelly from Louisville Water to compare Louisville Pure Tap against three well-known bottled waters — Dasani, Evian, and Gerolsteiner — using the same look, sniff, swirl, sip method water professionals use in the lab every day. Along the way, you'll hear why Dasani reads as a stripped-down, basic profile with just 30 total dissolved solids, why Evian feels "fancy" with its mineral-rich spring-water character, and how Gerolsteiner's natural effervescence brings a completely different mouthfeel to the glass.You'll discover:How total dissolved solids (TDS) shape water's taste and feelWhy source water and treatment matter more than most people realizeThe difference between tap water, spring water, mineral water, and premium bottled waterHow Louisville Pure Tap's TDS of 240 compares to spring water giant EvianA simple at-home water tasting method you can try with friends and familyKelly also explains why Louisville Water runs taste tests in the lab every day, and why the goal isn't finding a "best" water — it's understanding the story inside each glass. If you've ever dismissed tap water as plain, this episode shows how much character, geology, and craft can live in something as simple as a sip.Perfect for bourbon fans, curious tasters, and anyone who enjoys a quick, low-stakes experiment that makes an everyday ritual feel surprisingly new. After this one, you may never look at a glass of water the same way again.Chapters:00:00 Introduction to Water Tasting01:14 Tasting Dasani – Basic Bottled Water02:53 Tasting Evian – Spring Water03:49 Tasting Gerolsteiner – Natural Mineral Water04:45 Tasting Louisville Pure Tap05:23 Exploring Water's Story and Flavor Profile🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU | 6m 19s | ||||||
| 8/20/26 |  Inside the Water Treatment Plant: From Ohio River to Your Faucet | Thursday Thoughts | Ever wonder what actually happens between the Ohio River and the glass of water on your kitchen counter? In this episode of Thursday Thoughts, Bourbon Lens Studio heads to the Crescent Hill Water Treatment Plant to talk with Chris, Manager of Water Quality and Compliance for Louisville Water Company, about the science and chemistry behind every glass of Louisville tap water.Chris walks through the idea of a water "recipe" — how the Ohio River supplies raw water that changes day to day depending on sediment, minerals, and seasonal conditions. You'll learn why Louisville's water is naturally mineral-rich and calcium-carbonate heavy, and why the region's uniquely low iron content happens to be a major advantage for the local bourbon industry.The conversation breaks down the full treatment journey step by step: coagulation and sediment removal, on-site disinfection, pH adjustment with lime, filtration, and water storage — plus why disinfection is considered the single most critical process in protecting a million-plus customers from naturally occurring bacteria and pathogens.You'll discover:What a water "recipe" actually means and why every source is differentHow sediment from a massive watershed gets removed before it reaches your tapWhy disinfection is the top priority in water treatment, more than pollution eventsHow on-site bleach generation and residual disinfectant prevent bacterial regrowthWhy lime is added to raise pH and protect homes with lead or galvanized pipesHow certified, high-grade chemicals ensure treatment is safe and effectiveWhether you're curious about the science behind your tap water, interested in how it connects to Kentucky's bourbon industry, or just want a deeper appreciation for what happens before you turn on the faucet, this episode breaks it all down in an easy-to-follow conversation.Hashtags:#BourbonLens #ThursdayThoughts #LouisvilleWater #WaterTreatment #CrescentHill #TapWaterScience #DrinkingWaterSafety #OhioRiver #WaterQuality #KentuckyBourbon #WaterDisinfection #PublicHealth #LouisvilleKentucky #BourbonPodcast #WaterChemistry #CleanWater #KentuckyWater #BourbonCulture #WaterEngineering #InfrastructureMattersKeywords:water treatment process, Louisville Water Company, Crescent Hill Water Treatment Plant, tap water safety, drinking water disinfection, Ohio River water source, water quality compliance, mineral content in water, coagulation and filtration, pH adjustment lime, corrosion control lead pipes, Bourbon Lens podcast, Thursday Thoughts, Kentucky bourbon industry water, drinking water chemistry, Bourbon Lens, Bourbon Lens News | 10m 26s | ||||||
| 8/16/26 |  396: From Ohio River to Bourbon Barrel: The Untold Story of Louisville's Water | Most people never think twice about the water coming out of their tap — until they hear how Louisville turned it into a source of civic pride, a public health milestone, and a hidden ingredient in the bourbon industry. At the historic Louisville Water Tower, host Jake sits down with Kelly Dearing Smith, VP of Communications and Marketing at Louisville Water, to explore why this landmark matters far beyond its riverside views.Kelly traces Louisville Water's origin story back to 1860, when the utility served just 512 customers pulling untreated water straight from the Ohio River. From there, she walks through the filtration breakthroughs that helped shape modern drinking water treatment nationwide, how Louisville Water grew into Kentucky's largest drinking water provider, and why "Louisville Pure Tap" became the only trademarked tap water in North America.In this episode, you'll learn:How a devastating downtown fire — not thirst — is what actually convinced Louisville residents to pay for waterWhy the Ohio River and regional limestone give Louisville water its signature quality for both drinking and distillingHow 20+ local distilleries rely on Louisville Water today, and the surprising 1860s connection between water rates and whiskey barrelsWhat happens during "Sip with the Scientist," where distillers and water scientists compare notes on flavor and chemistryWhy water reliability is something most people take for granted — and why that complacency can be costly for communitiesHow Louisville Water collaborates with major utilities like Denver, Chicago, and New York on treatment innovation and researchKelly also opens up about the Louisville Water Tower's role today as a National Historic Landmark, working pumping station, and home to the Waterworks Museum — a hands-on education hub open for public tours, school field trips, and bourbon lovers alike.Whether you're into Kentucky history, bourbon culture, or just want a new appreciation for your next glass of tap water, this episode will change the way you think about what comes out of your faucet.Learn more at LouisvilleWater.com or plan a visit to the Louisville Water Tower and Waterworks Museum.Chapters:00:00 Introduction and Water Filtration07:45 Louisville Water and Its History13:09 Evolution of Louisville Water19:38 Bourbon and Water Connection25:46 Water Utilities and Collaboration27:33 Louisville Water Tower and Education🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU | 22m 10s | ||||||
| 8/14/26 |  Rabbit Hole Raceking Review: Chocolate Malt Bourbon Tastes Like Cold Brew | Five Minute Fridays | Five Minute Fridays is back, and this week Jake Lewellen pours Rabbit Hole Raceking — a Kentucky Straight Bourbon built around a five-grain, double chocolate malt recipe unlike anything else on the shelf. Jake breaks down what "chocolate malt" actually means (hint: it's about roast, not flavoring), then walks through the nose, palate, and finish to show how this bourbon balances roasty coffee character with fruit and sweetness in a way he didn't expect.Raceking comes in at 95 proof with a six-year age statement, never chill filtered, and built from 70% corn, 13% rye, 10% malted rye, 4% chocolate malted wheat, and 3% chocolate malted barley. On the nose it leans surprisingly sweet — peach, apricot, vanilla, honey — before the palate shifts into stout-like coffee and toffee notes that Jake compares to cold brew or a latte, finishing with chocolate, tobacco, and a lingering roastiness.If you're into bourbon tasting notes that go beyond the basics, this one's worth five minutes. Jake also breaks down where Raceking fits best — from a neat pour to darker cocktails like an espresso martini, a Boulevardier, or a Black Manhattan.Notable quotes:"It does kind of taste like cold brew coffee, honestly.""I do think that this bottle is versatile as well.""If you're a coffee fan, let us know what you think."Timestamps:00:00 – Five Minute Fridays returns with Rabbit Hole Raceking00:29 – Breaking down the five-grain chocolate malt recipe and 95 proof age statement00:59 – What chocolate malt actually means in bourbon01:46 – First impression on the nose: sweetness instead of roast02:27 – Palate shifts into coffee, toffee, and stout-like notes02:52 – Balanced sweetness and roasty character in the middle palate03:20 – Chocolate, tobacco, and coffee notes on the finish03:47 – Where this bourbon fits best: neat or in cocktails04:28 – Final verdict: approachable, but not an everyday pourSubscribe🔔 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/pd6ys5nRSUHashtags#BourbonLens #RabbitHoleBourbon #Raceking #FiveMinuteFridays #ChocolateMaltBourbon #KentuckyStraightBourbon #BourbonReview #WhiskeyReview #BourbonTastingNotes #CraftBourbon #EspressoMartini #Boulevardier #BlackManhattan #BourbonPodcast #WhiskeyPodcast | 5m 17s | ||||||
| 8/13/26 |  Whiskey Lens Ep. 3: Independent Bottling, Single Casks & Impex Beverage with Sam Filmus | Why do independent bottlers matter, and how do they let you taste whiskey that never makes it into a distillery's core range? In Episode 3 of Whiskey Lens, Jake Lewellen sits down with Sam Filmus, founder of Impex Beverage, to unpack the world of single casks and curated collections — and how Scotch whiskey makes its way onto American shelves.Sam walks through his path into the business, starting with an ethnic import company in California before pivoting into mainstream whiskey, and explains why independent bottling was such a hard sell in the early 2000s, when buyers expected a Macallan label to look like, well, a Macallan label. He and Jake dig into how the category has exploded since then — with Impex, Lost Lantern, and Single Cask Nation all building loyal followings — and how Impex curates each annual edition around its own theme, from single malts across Scotland's regions to grain whisky and blended malt.The conversation gets hands-on with two Impex selections: an 11-year Teaninich, a clean, Speyside-leaning Highland malt with a surprising backstory involving a distillery founder known as the "Blind Captain," and a 14-year cask-strength Ardmore, which becomes the jumping-off point for a real conversation about peat — Highland peat versus the more medicinal, maritime style associated with Islay. Sam also shares the story behind his favorite Impex bottling to date: a 25-year-old Springbank finished in a sherry cask under the guidance of Exclusive Malts' David Stirk.If you've ever wondered what "single cask" really means, why independent bottlers are reshaping how whiskey drinkers discover new distilleries, or how peated Scotch can be far more approachable than its reputation suggests, this episode is for you.Chapters:00:00 – Why Independent Bottlers Matter01:36 – Sam Filmus's Journey Into Whiskey03:23 – The Rise of Independent Bottling in the U.S.06:31 – Curating Impex: The Springbank 25 and Building Each Edition16:22 – Tasting Teaninich: Clean Distillate and the "Blind Captain" Story23:24 – Tasting Ardmore: Cask Strength and Highland Peat32:24 – Scotch's Wide Spectrum, and How to Buy Impex BottlingsSubscribe🔔 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 | 30m 28s | ||||||
| 8/10/26 |  395: Mugen Spirit: A Love Letter from Kentucky to Japan With Kojin Tashiro Founder of Mugen Spirit | What happens when Kentucky bourbon meets Japanese storytelling? In this episode of Bourbon Lens, Jake sits down bar-side with Kojin Tashiro of Mugen Spirit for a tasting and wide-ranging conversation about building a whiskey brand as a cultural bridge between Kentucky and Japan.Kojin breaks down his recent trip to Japan and how it tied directly into launching Oni, Mugen's first small batch blend — built from roughly 20 barrels, bottled around 117 proof, and wrapped in artwork by Japanese artist Yuko Shimizu rooted in folklore. He walks through the rest of the Mugen lineup, including Tengu, the wheated kuko release, and Nobunaga from the shogun series, and explains why Mugen treats Japanese culture as a lens rather than forcing every release into a "Japanese whiskey" mold.Jake and Kojin also dig into how Japanese whiskey culture evolved out of American whiskey's popularity in the 1980s, the generational shift in how young drinkers in Japan and the U.S. discover whiskey, and how Mugen balances premium positioning with genuine accessibility and community. It's a conversation about intentionality — in blending, in branding, and in building something that bridges two cultures without diluting either one.Key topics:Kojin's Japan trip and the launch path for OniWhy Mugen Spirit calls itself "a love letter from Kentucky to Japan"How Japanese whiskey culture grew out of American whiskey's 1980s popularityEducating Japanese consumers on the American whiskey story before talking tasting notesThe generational shift in whiskey culture and mentorship in Japan and the U.S.Oni's barrel makeup, proof, and the folklore-inspired label artworkThe rest of the Mugen lineup: Tengu, Cuckoo, and NobunagaNobunaga's East-meets-West profile and Chichibu cask finishingWhy "blended" shouldn't be a dirty word in whiskeyMugen's future: more intentional releases, deeper presence in Japan and the U.S., and direct-to-consumer dropsNotable quotes: "We're a love letter from Kentucky to Japan." "I'm gonna make this a weapon in a good way." "The right way to drink it is however you want to drink it."Chapters:00:00 – The Introduction to Mugen Spirit06:00 – Bridging American and Japanese Whiskey Culture11:00 – The Art of Blending and Creating Oni16:30 – Nobunaga: A Blend of East and West22:31 – The Future Aspirations of Mugen SpiritSubscribe🔔 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 | 29m 43s | ||||||
| 8/2/26 |  394: Whiskey Thief x Louisville Bats: Bourbon Meets Baseball at Louisville Slugger Field | What happens when bourbon culture collides with America's pastime? In this episode of Bourbon Lens, we sit down with Walter of Whiskey Thief to unpack the brand's partnership with the Louisville Bats at Louisville Slugger Field — a collaboration redefining what experiential bourbon looks like.We dig into the "Backstop" branded experience zone bringing whiskey tastings into the ballpark, how Whiskey Thief makes bourbon approachable for first-timers, and the local storytelling behind touches like the Mashers jerseys. Walter also breaks down the shift in stadium concessions from beer-only to story-rich spirits experiences, scaling barrel thieving events, and navigating distillation innovation and compliance amid headwinds like the bourbon surplus.Whether you're a bourbon obsessive, a baseball fan, or just curious how craft spirits brands are finding new platforms to connect with consumers, this conversation is packed with insight on branding, direct-to-consumer growth, and the future of experiential bourbon.Timestamps:00:00 – Introduction to Whiskey Thief's innovative stadium partnership 02:06 – The significance of the Louisville Bats collaboration for brand exposure07:30 – Using the "Backstop" as a branded experience zone for whiskey tastings10:20 – Bringing whiskey cuisine and vibe to sports fans unfamiliar with whiskey12:43 – Bourbon history and homage through local branding like the Mashers jerseys13:50 – The cultural shift in baseball from beer to diverse experiential offerings16:50 – Expanding Whiskey Thief's presence in Louisville and its strategic growth19:14 – Unique barrel thieving experiences and storytelling for consumers22:34 – Maintaining growth while staying true to the brand's roots amid industry headwinds 24:54 – Logistics and innovation around the distillation process and compliance28:16 – Addressing bourbon surplus and the value of experiential consumption30:12 – Personal stories of barrel tasting and the appeal of accessible, story-rich products32:01 – Recommendations for travelers: Whiskey Thief as a must-visit spot for bourbon fans34:25 – The future of distillery tours, automated systems, and unique product releases37:49 – The importance of innovation, compliance, and community engagement in the industry39:47 – Upcoming opportunities at baseball games and bourbon festivals to experience Whiskey ThiefResources & Links:Louisville Bats: https://www.milb.com/louisville-batsWhiskey Thief official website: https://whiskeythief.com/Bourbon & Spirits Innovation: https://www.spiritsbusiness.com/SubscribeSubscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU | 32m 17s | ||||||
| 7/26/26 |  393: The Dalmore's Newest US Release — Sherry Cask Secrets and Maturation with Craig Bridger | Step inside the newly reimagined Dalmore Distillery with Craig Bridger, Head of Advocacy at The Dalmore, as he sits down with Jake Lewellen to unpack the artistry behind one of Scotland's most iconic single malt Scotch whiskies. After a three-year renovation that doubled production capacity and reinvented the visitor experience, The Dalmore is entering a new era — and this conversation goes deep into what that means for whisky lovers everywhere.We explore the launch of The Dalmore 17-Year-Old in the United States and how it compares to the beloved 15-Year-Old, breaking down tasting notes like toffee, salted caramel, and dried fruit that come from meticulous sherry cask maturation. Craig walks us through the exclusive Gonzalez Baez sherry casks and how different sherry styles — Matusalem, Apostoles, and Amoroso, each leave a distinct fingerprint on the final spirit. We also dig into the role of American oak, the blending process behind The Dalmore's signature flavor profile, and why proof point (42% ABV) matters for flavor nuance.Beyond the glass, we talk whisky tourism — why visiting a distillery in its place of origin changes how you experience the spirit — and the communal, social side of whisky enjoyment that makes every dram better in good company. Whether you're a seasoned single malt collector or just getting into Scotch, this episode is packed with insight into cask selection, rare and limited releases, and the craftsmanship behind every Dalmore bottle.Timestamps:00:00 – Introduction to The Dalmore's latest innovations and distillery reopening02:02 – The detailed renovation and capacity doubling at Dalmore in Scotland03:19 – The immersive experience of Dalmore's new still house and distillery tour highlights04:49 – The role of community, shared experiences, and ambiance in whisky enjoyment05:50 – Spotlight on The Dalmore 17-Year-Old, sherry cask influence, and tasting notes07:47 – The proof point of The Dalmore 17 and its flavor nuance at 42% ABV10:55 – Cask selection, Gonzalez Baez sherry, and the aging process14:01 – Rich, viscous notes: toffee, salted caramel, and dried fruit15:57 – Comparing The Dalmore 15-Year-Old and 17-Year-Old17:43 – Sherry finish versatility and pairing ideas, from desserts to ice cream18:48 – Palo Cortado and other sherry styles' flavor nuances20:13 – Blending and aging in American oak versus sherry casks23:28 – Limited cask access and craftsmanship behind rare releases like Matusalem and Apostoles27:48 – Deep appreciation and experimental exploration of sherry-influenced whisky30:24 – The rigorous cask selection process and its impact on flavor complexity33:08 – The story behind the 15-Year-Old versus the 17-Year-Old37:40 – Final tasting impressions and the sensory journey through The Dalmore whiskiesLinks:🥃 The Dalmore Official Website: https://www.thedalmore.com/🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU | 38m 04s | ||||||
| 7/20/26 | whiskey blendingbourbon+4 | Chip Tate | Gambit No. 6Ampersand+4 | Kentucky | whiskeybourbon+5 | — | 36m 48s | ||
| 7/12/26 | whiskey craftingmaster blender+4 | Lauren Patz | Redwood Empire Whiskey | — | whiskeymaster blender+5 | — | 29m 56s | ||
| 7/6/26 | whiskey agingbarrel maturation+4 | Owen Martin | Angel’s Envy | — | Angel's Envywhiskey+6 | — | 32m 39s | ||
| 7/4/26 | American whiskeybourbon+4 | Adam | 1776 EditionLost Lantern Whiskey+1 | HawaiiNorth Dakota+3 | bourbonwhiskey+6 | — | 26m 38s | ||
| 6/28/26 | rye whiskeybourbon dominance+4 | Mitch MaharKevin Didio | The Boss Hog XII: Feather & FlameThe Flying Pig+2 | Louisville, KYBourbon Country+1 | WhistlePigrye whiskey+7 | — | 37m 07s | ||
| 6/26/26 | Bourbon reviewAgricultural innovation+3 | — | Woodford Reserve Distillery Series: Red Corn BourbonWoodford Reserve | KentuckyVersailles | Woodford ReserveRed Corn Bourbon+5 | — | 5m 02s | ||
| 6/21/26 | Woodford Reservebourbon making+5 | Elizabeth McCall | Double OakedHeirloom Red Corn+2 | KentuckyKentucky Bourbon Trail | Woodford ReserveElizabeth McCall+5 | — | 29m 07s | ||
| 6/19/26 | whiskey reviewrye whiskey+3 | — | REWCO 6-Year Cask Strength Kentucky Straight Rye WhiskeyBourbon de Luxe+2 | Kentucky | REWCOrye whiskey+5 | — | 5m 27s | ||
| 6/14/26 | Old Grand-Dadbourbon history+3 | — | Old Grand-DadJim Beam | — | Old Grand-Dadbourbon+5 | — | 28m 51s | ||
| 6/12/26 | Eddie RussellWild Turkey+4 | — | Russell’s Reserve 13-Year-Old BourbonWild Turkey+1 | — | Eddie RussellWild Turkey+5 | — | 5m 28s | ||
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