Bourbon Podcast

Harlen’s formal education in chemistry and chemical engineering brought him to Buffalo Trace Distillery, but it’s the on-the-job experience that led him to become the resident Master Distiller in 2005.Born in Mount Sterling, Kentucky, Harlen has spent almost all of his life in the Bluegrass. After relocating and spending much of his youth in Florence, KY, Harlen attended Northern Kentucky University, attaining his degree in chemistry. He then migrated to work full-time at a chemical company in Central Kentucky while completing a chemical engineering degree at the University of Kentucky, gaining formal training in distillation and separation techniques.Harlen joined the Distillery as a supervisor in 1995. Not long after, the Distillery was rechristened and the flagship Buffalo Trace Bourbon was introduced. It marked a new era in the Distillery’s esteemed history and Harlen continued to make his mark as he was promoted to Distillery Manager in 2000. Harlen was named Master Distiller in 2005, becoming Buffalo Trace’s sixth Master Distiller since the Civil War.Having worked in every aspect of production from raw materials to barrel aging, as Master Distiller Harlen has driven many initiatives, including solidifying standards and consistency, quality focus and efficiency gains. He is responsible for all distilling and aging operations for the Sazerac Company, while promoting and educating the public on some of the world’s finest bourbon whiskeys.Harlen has been recognized for his achievements numerous times, he is a four-time James Beard Award nominee in the Outstanding Wine and Spirits Professional category, he was named Distillery Manager of the Year at Whisky Magazine’s Icons of Whiskey America Awards in 2014, The Northern Kentucky University Chemistry and Biochemistry department awarded him its 2019 Outstanding Alumni Award, and in 2021 he was inducted into the University of Kentucky’s College of Engineering Hall of Distinction.

Whisky Advocate Magazine Senior Editor Julia Higgins stops by with the guys to discuss 2026 Whiskey Fest. Cheers!

The Four Roses Father's Day 2026 release is a limited-quantity, single-barrel private selection barrel-strength bourbon, aged around 14 years,Age: 14 years oldProof: Varies by specific single barrel selections (reported around 120 to 134 proof, such as 129.4 or high-tier proofs like 66.2% / 66.6% ABV)Recipe: Features recipes like OBSV (tier/barrel dependent)Price: Released around an MSRP of $139–$150The Four Roses Mother's Day 2026 Limited Edition is a 14-year-old single barrel bourbon featuring the floral OBSQ recipe (60% corn, 35% rye, 5% malted barley with Q yeast), bottled at cask strength ranging around 115 to 118 proof with an original retail price (SRP) of $139. Cheers!

The Four Roses Single Barrel 2026 collection highlights three new, rotating recipes (OESF, OBSK, and OESQ) alongside the brand's flagship OBSV bottling. Each bottle in the collection is aged 7 to 9 years, bottled at 100 proof, and available for a Suggested Retail Price (SRP) of $49.99 per 750ml. Cheers!

In the fall of 2022, Owen Martin was appointed the Angel’s Envy Master Distiller. A Kansas City native, Owen now proudly calls Louisville home where he redefines and crafts the future of bourbon at the Angel’s Envy distillery. With a history and passion for maturing, blending, and the art of secondary finishing, he is always searching for new ways to offer an unparalleled bourbon and rye experience by continually pushing distillation boundaries.With Owen’s extensive knowledge of secondary casks, he will ensure the exceptional quality standard across all expressions, core offerings and limited-edition collections. Today, he takes pride in his role at a leading distillery on Louisville’s Whiskey Row. Owen’s demonstrated experience in product development and experimentation regarding what’s next for the industry make him the perfect fit to lead Angel’s Envy into its exciting future. Cheers!

A cask-strength (uncut and unfiltered) rye whiskey produced by Frey Ranch Distillery, a "farm-to-glass" estate operation in Fallon, Nevada.Mash Bill: 100% Cereal Winter Rye grown and harvested on-site at the 2,500-acre Frey Ranch.Proof & Age: Aged for a minimum of six years and typically bottled at around 124.52 proof (batch dependent).Tasting Notes: Known for its bold and viscous profile, it features layered notes of candy cinnamon, cream soda, coffee beans, and a herbaceous, spicy finish.

Gil Schwarz is a well-known wine and whisky broker, collector, and consultant with over three decades of experience in the global beverage industry. Founder of The Wine Institute of Las Vegas, Gil has built an international career advising retailers, importers, auction houses, and producers—particularly in the fine and rare segment.A frequent judge at international competitions and a seasoned journalist, Gil has contributed to leading publications including World of Fine Wine and FINE Wine Magazine. He is also the author of a newly released book on Pappy Van Winkle, exploring the legacy of one of America’s most storied bourbon families.Through his ventures Enotechnica and The Distinctive Spirits Company, Gil continues to serve high-net-worth clients worldwide with rare cask releases and premium spirits trading. Originally from Denmark and fluent in multiple languages, he now resides in Las Vegas, where he remains deeply involved in the global whisky market.

With over two decades of experience in the spirits industry, Edwards brings a wealth of knowledge, passion, and expertise in whiskeys. As the East Coast Ambassador, he represents the brand by educating consumers, trade professionals, and media on the rich history and craftsmanship behind Heaven Hill’s renowned portfolio.Edwards, a Louisville native, has deep roots in Bourbon country, which fuels his commitment to sharing the heritage of Bourbon Whiskey with enthusiasts nationwide. In his previous roles, Edwards gained extensive experience in brand advocacy, trade marketing, and education with many respected names in the industry. Most recently, he served as a National Brand Ambassador for Heaven’s Door, where he was responsible for developing trade relationships, executing events, and educating consumers about the brand’s portfolio. Additionally, he spent time as a Field Marketing Manager for Heaven’s Door Whiskey, focusing on trade advocacy and development for the rapidly growing whiskey brand. Prior to these roles, Edwards worked as a Digital Brand Ambassador and was later promoted to Whiskey Specialist and Single Barrel Experience Manager at Rabbit Hole Distillery, contributing his expertise for nearly four years.Edwards holds several notable certifications, further emphasizing his qualifications in the spirits industry. He is a Certified Executive Bourbon Steward and holds the Spirits WSET II with Distinction Certificate. Edwards also holds a Degree in Music Performance from the University of Louisville, highlighting his diverse background and passion for arts and culture.