The Bourbon Road

Todd welcomes Drew Hannush back as co-host for a deep dive into one of bourbon's most storied and resilient revived brands — Chicken Cock Whiskey. Joining them is Will Woodington, National Brand Ambassador and Director of Brand Engagement for Chicken Cock, who walks listeners through the brand's remarkable history stretching back to 1856 in Paris, Kentucky, its prohibition-era smuggling days, and the meticulous care taken to resurrect it in the 21st century under Grain and Barrel Spirits. Drew, who conducted historical research on the brand, adds rare archival insights about founder James A. Miller, the brand's Bourbon County roots, and the evolving paper trail that keeps surprising even the most seasoned researchers. On the Tasting Mat: - Chicken Cock Kentucky Straight Bourbon: The flagship expression and top-seller, bottled at 90 proof with a high-rye mash bill of 70% corn, 21% rye, and 9% malted barley. Produced in collaboration with Bardstown Bourbon Company using hand-selected American white oak logs with a medium-plus toast and level-three char. Tasting notes include baking spice, clove, orange zest, apricot, butterscotch, apple, cinnamon, and a gentle warming finish. *(00:02:07)* - Chicken Cock Kentucky Straight Rye Whiskey: A 90-proof rye built on a 95% rye, 5% malted barley mash bill, aged a minimum of two years with barrels ranging two to four years in the blend. Approachable and well-balanced, offering gentle white pepper spice, lemongrass, citrus, spearmint, cinnamon, and a toasted wood note with a hint of bubblegum sweetness on the nose. *(00:18:32)* - Chicken Cock Weeded Bourbon: A newer core expression bottled at 94 proof, featuring a mash bill of 68% corn, 20% wheat, and 12% malted barley. Inspired in part by historical evidence that James A. Miller incorporated wheat into early Chicken Cock production. Tasting notes include honey bread, raspberry cream, soft sweetness, and a rich, approachable mouthfeel that distinguishes it clearly from the high-rye flagship. *(00:18:44)* - Chicken Cock Double Oak Kentucky Whiskey: A 10-year-old expression distilled in 2014 with an 80.5% corn, 11% rye, 8.5% malted barley mash bill. Due to an industry-wide oak shortage, the distillate was aged seven years in used bourbon barrels before Chicken Cock transferred it to brand-new level-four char barrels at the top of the Bardstown rickhouse for an additional three years. Bottled at an undisclosed proof, it delivers caramel, dark fruit, toffee, coconut, and a long, rich finish without the aggressive oak often found in traditional double-oak expressions. *(00:46:20)* - Chicken Cock Miller's Reserve: A limited 2025 release bottled at 115 proof, blending four whiskeys from four states that border the Ohio River — a 10-year Chicken Cock double oak from Kentucky, an 8-year high-rye bourbon from Indiana, a 10-year weeded bourbon from Ohio, and an 8-year weeded bourbon from West Virginia. Created to honor the 1860 loss of 475 barrels of Chicken Cock whiskey when the steamship A.O. Tyler sank in the Ohio River. Tasting notes include dark fruit, fig, pipe tobacco, butterscotch, and a decadent, long-lasting finish. *(00:38:40)* Whether you're a longtime Chicken Cock devotee or encountering the brand for the first time, this episode offers a rare blend of serious whiskey tasting and genuine historical detective work. Will, Todd, and Drew leave no stone unturned — from original medicinal pint bottles and saloon match dispensers to cornerstone time capsules and mysterious grave markers — making a compelling case that Chicken Cock is far more than a memorable name. It is a living piece of American whiskey history.

Todd Ritter flies solo as host this week on The Bourbon Road, welcoming Chip Tate — Master Distiller of Innovation for Ampersand Spirits (a Foley Family Spirits project) — for a deep dive into one of the most inventive new whiskey series to hit shelves. Chip brings his decades of distilling philosophy, his background founding Balcones Distillery in Texas, and his stint crafting copper pot stills, all to bear on a four-expression lineup that challenges every assumption about what American whiskey can be. From a nine-year-old neutral grain spirit aged in ex-cognac barrels to a six-way wine barrel finish on a high-malt bourbon, every pour here tells a story of deliberate curiosity. On the Tasting Mat: - Ampersand Vinea: A 92-proof blend of 75% rye whiskey and 25% neutral grain spirit that spent over nine years in ex-cognac barrels — a happy accident born when barrels bought in France in 2015 for another project were kept wet and simply never emptied. The result is thin in body but surprisingly aromatic, with grapevine, cognac-cask fruit esters, and a firm French-oak tannin structure that recalls aged Scottish grain whiskey. Non-chill filtered. *(00:01:28)* - Ampersand Malice: Also at 92 proof and non-chill filtered, Malice blends 51% rye whiskey with 49% Calvados (French apple brandy) into a cross-category spirit that Chip frames as a chef sourcing ingredients from two different farms. The nose erupts with apple-cinnamon potpourri; the palate delivers stewed apple, warming rye spice, and a richness that proves Calvados can stand toe-to-toe with a robust rye. MSRP $59.99. *(00:13:07)* - Ampersand Opumus (Batch 1 — 116.6 proof): The crown jewel of the lineup, Opumus starts with 15-year-old Kentucky straight bourbon (sourced from Wild Turkey) that Chip found overly tannic on its own, then finishes it in Tokaji wine barrels for approximately one year per batch. At cask strength near 58.3% ABV, this is a dramatic whiskey: deep floral and juicy-fruit aromatics, stewed raisin, leather, tobacco, and a sweetness drawn from the mold-ripened Tokaji. Limited to roughly 55 barrels per release; when it's gone, it's gone. *(00:30:35)* - Gambit No. 6: Bottled at 92 proof (46% ABV) and non-chill filtered, Gambit begins with a six-year-old high-malt bourbon that first passes through stripped-and-re-toasted Chardonnay barrels before being split into four finishing streams — Oloroso Sherry, Muscatel, Tokaji, and Laird's apple brandy barrels — where it rests for 18-plus months. The resulting blend is deliberately Bordeaux-like in concept: the Chardonnay provides structure and brightness, the Oloroso brings nuttiness, the Tokaji adds juiciness, and the apple brandy ties every fruit note together. Soft, integrated, and sessionable at its proof. MSRP approximately $65. *(00:41:01)* Chip Tate is one of the most analytically minded distillers working in American craft spirits today, and this conversation makes that abundantly clear. Whether he's explaining why 46% ABV is the floor for non-chill filtration, drawing parallels between broken hollandaise and a misproofed blend, or describing how he shepherds hundreds of individual barrels through a six-way finish, his precision is matched only by his genuine love for the unexpected. Listeners who want to track down these bottles can find them through Southern Glazers distribution in most markets, or via direct-to-consumer options on the Ampersand and Gambit websites. A teaser for an upcoming fifth Ampersand release — described only as "a brother from another mother" to Opumus — should have fans of that expression paying close attention to Chip's Instagram at @ChipTateWhiskey.

Welcome back, Roadies, to another episode of The Bourbon Road! Tonight hosts Jim Shannon and Todd are joined by a very special returning guest — Scott Page of My Bourbon Journey — for a deep dive into the world of cigar blend whiskeys. Scott brings nearly a decade of YouTube whiskey content and a genuine passion for the cigar and whiskey pairing lifestyle, making him the perfect companion for tonight's theme. The guys explore what "cigar blend" actually means in the modern whiskey landscape, from price-friendly everyday pours to high-proof cask-strength Canadian whiskeys, all while trading notes on what sticks, wrappers, and ring gauges might best complement each glass. On the Tasting Mat: - Wheel Horse Cigar Blend: A five-year Green River-sourced bourbon at 101 proof built on a mash bill of 70% corn, 21% rye, and 9% barley, finished for six to eight months in Port, Cognac, Sherry, and Armagnac casks. MSRP $45. The nose opens with dark jammy fruit, rich nuttiness, and a hint of Pedro Ximénez-style dried cherry sweetness. The palate matches the nose closely with a velvety texture, rye spice, and a satisfying oak backbone — all at a remarkably approachable price point. *(00:04:55)* - Barrel Cigar Blend: A blend of 7.5- to 18-year bourbons sourced from Indiana, Kentucky, and Tennessee, bottled at 111.2 proof and finished in Madeira, Rum, Armagnac, and Hungarian Oak casks. MSRP $85. The nose carries an intriguing minerality with pencil shavings and a bright citrus-and-dark-fruit combination. On the palate it is notably velvety and sticky with a Dr Pepper-like interplay of baking spice, cola, and dark fruit, closing on a long vanilla custard finish. *(00:16:39)* - Joseph Magnus Cigar Blend Batch 79: A blend of 11- to 18-year MGP Indiana bourbon finished in Armagnac, Sherry, and Cognac casks, bottled at 127 proof. Blended by master blender Nancy Fraley and dubbed "The Sweet One 2" in her signature poetic tasting notes. MSRP approximately $199. The nose is immediately rich with earthy Armagnac character, baking spice, and Christmas cookie sweetness. The palate delivers a seamless rush of fruit, oak, spice, orange icing, and nutmeg on a long, layered finish that rewards slow sipping. *(00:34:07)* - Copper & Cask Small Batch Series No. 15 Cigar Blend: A 21-year blended Canadian whiskey originally distilled and matured in Alberta, composed of 17 barrels and finished for approximately six months in Armagnac and Tawny Port casks before being bottled at cask strength — a towering 157.8 proof. MSRP approximately $80. The nose requires careful approach given the proof, but reveals cotton candy, strawberry, and a distinctive funky earthiness. The palate opens with spicy apple juice character, tropical fruit, ripe cheese-rind funkiness, and hints of cocoa powder and raisin on the extraordinarily long finish. *(00:43:43)* Whether you are a seasoned cigar lounge regular or simply curious about how wine and brandy finishes intersect with good bourbon, tonight's lineup offers something for every palate and wallet. Scott Page is a thoughtful and entertaining guest whose perspective on pairing tobacco and whiskey adds real depth to the conversation. Be sure to seek out his channel, My Bourbon Journey, on YouTube and Instagram, and tune in every Tuesday evening at 8 PM Eastern for his live streams. As always, thanks for riding with us — we will see you down the Bourbon Road.

Welcome back to The Bourbon Road, airing from the Bourbon Road Bar in Simpsonville, Kentucky. This week Jim Shannon rejoins co-host Todd after a week away, and the two dive into a four-bottle lineup that spans continents, traditions, and corn colors. The session opens with a pair of Japanese-influenced whiskeys before pivoting to a high-rye Kentucky icon and a blue corn single barrel that rounds out one of the more eclectic tasting mats the show has assembled. On the Tasting Mat: - Bardstown Bourbon Company Distiller's Reserve – Mars Single Malt Japanese Blend: A 109.8-proof collaborative release blending 69% Kentucky 10-year bourbon (74 corn / 18 rye / 8 malted barley), 8% Kentucky 16-year bourbon (75 corn / 13 rye / 12 malted barley), 20% Mars Komagatake 5-year 100% malted barley, and 3% Mars Shinshu 5-year 100% malted barley. The Japanese whiskeys were co-aged with the Kentucky bourbons in barrel for a full year in Kentucky rather than merely finished. Available in 375ml at an MSRP of $100. The nose opens with bright orchard fruit, plum blossom, and a floral spring-day quality. On the palate it delivers concentrated, intense flavor with a mid-palate tingle, rich dark plum, orange marmalade, honeydew, and a savory undertone riding alongside well-integrated oak. *(00:02:52)* - Yokai Small Batch Bourbon (Mugen Spirits, 3rd Release): A 117-proof small batch aged 7–8 years, produced by Louisville-based Mugen Spirits, co-founded by Kojin Tashiro and Justin Delaney. The distillate is sourced from Bardstown Bourbon Company. Labels are created by a Japanese artist, and the name draws from Japanese folklore creatures. MSRP $99.99. The nose is classic and inviting — vanilla cream, cherry, and butterscotch caramel. The palate surprises with intensity: big flavors up front transitioning to a smokier, oakier back palate, with a notable red hots-style sizzle on the sides and rear of the mouth, hints of candy green apple, and a lingering almond nuttiness. *(00:12:52)* - Willett Family Estate Small Batch Bourbon: A cask-strength expression bottled at approximately 126.6 proof, blending 70–80% of Willett's high-rye mash bill (52 corn / 38 rye / 10 malted barley) with 20–30% of their traditional mash bill (72 corn / 13 rye / 15 malted barley), aged 4–5 years across roughly 50-barrel batches. MSRP $65. The nose is unmistakably Willett — spiced gumdrops, menthol, and grain from the pot still, balanced by sweet ethanol appropriate to its proof. On the palate, a bold upfront spice bite gives way to root beer float, Maraschino cherry, whipped cream, and a sassafras-like hound quality, with the finish fading a touch quicker than the powerful front palate suggests. *(00:27:44)* - Bluegrass Distillers Blue Corn Single Barrel Bourbon (7 Year): A single barrel expression bottled at barrel strength, 129 proof, from Elkwood Farm in Midway, Kentucky. The mash bill is 70% blue corn, 21% rye, and 9% malted barley, aged 7 years. MSRP $70, available at the distillery. The nose is subdued and corn-forward with a light graininess and a hint of blueberry. The palate opens up considerably: buttery and pastry-forward with blueberry hand-pie character, a glazed pastry quality, burnt orange citrus notes, and a slow, warming burn. The finish is notably long and satisfying, distinguishing it from the more front-loaded expressions on the mat. *(00:34:29)* Jim and Todd close out the episode with a reminder about their upcoming Roadie gathering at the Frankfurt Bourbon Society on August 22nd from 5–8 PM. Entry is $5 (temporary FBS membership) and requires a Bourbon Road member ID card — sign up free at TheBournonRoad.com to get yours and RSVP through the Roadie Bar event calendar. Expect a room full of sample bottles, Frankfurt Bourbon Society members, door prizes, and good company. Whether you're a local Kentucky Roadie or making a bourbon trail weekend of it, come find Jim and Todd and raise a glass in person.

Jim Shannon and Todd Ritter are back at the Bourbon Road bar for a dedicated rye whiskey night, working through five distinct expressions that showcase the breadth and character of American rye. From honey-finished blends to farm-strength single-grain pours, the lineup spans distilleries across Nevada, Ohio, Maryland, Kentucky, and Atlanta, giving listeners a wide-angle view of what rye whiskey looks like in 2025 and beyond. On the Tasting Mat:** - Short Barrel After Swarm 2: A blend of MGP and Green River 95/5 rye finished in Kelvin Cooperage barrels previously soaked with Oregon meadow foam honey for approximately 10–11 months, then aged an additional 11–12 months in those honey-conditioned staves. Bottled at 108.6 proof and retailing around $115, this six-plus-year expression opens with unmistakable honey on the nose alongside coconut and vanilla, leading to a syrupy, well-balanced palate of rye muffin, honey butter, and toasted pine nuts, with a finish that drifts toward Mexican chocolate and dried chili. *(00:01:19)* - New Riff 10 Year Malted Rye: A special limited 375ml release from New Riff Distilling in Newport, Kentucky, drawn from a two- to three-barrel blend of 100% malted rye aged a minimum of ten years and bottled at 118.8 proof (approximately $46 for the 375ml). The nose offers earthy, chalky minerality with underlying fruit and aromatic spice. On the palate it shows a softer, grain-forward character with dry dark chocolate, mint, and a coniferous, living-forest quality on the finish. *(00:09:23)* - Frey Ranch Farm Strength Uncut Rye: A 100% Canadian winter rye expression from Frey Ranch in Northern Nevada, distilled and aged on the same 2,500-acre farm where the grain is grown, aged a minimum of six years and bottled at cask strength, 124.52 proof. Available exclusively through the distillery's online shop at $79.99, this pour delivers an exceptional grain-forward nose with cream sweetness, fresh strawberry, and an almost field-fresh rye character. The palate is smooth and deceptively easy-drinking for the proof, with candy cinnamon and a long, clean finish that highlights the integrity of the single-farm grain. *(00:16:01)* - Pursuit United Triple Mash Rye: Blended and bottled by Pursuit United in Louisville, Kentucky, this expression combines three distinct mash bills — Sagamore Spirits high-corn rye (52% rye / 43% corn / 5% malted barley), Sagamore Spirits 95/5 rye, and Bardstown, Kentucky 95/5 rye — with barrels ranging roughly four to eight years old, all bottled at barrel proof of 124.8 and retailing for $79.99. The nose is warm and holiday-spiced with dark fruit, nutmeg, cinnamon, and a hint of citrus. The palate is buttery and velvety with blueberry, lemon sorbet, and a trefoil-cookie sweetness, finishing long and satisfying. *(00:25:53)* - Archer Eland Cashmere Rye: A collaboration between founder Wendy Pevich (formerly of Penelope Bourbon) and Middle West Spirits in Columbus, Ohio, this expression uses 100% Ohio-grown rye — a combination of standard and malted rye — aged approximately seven years and bottled at 126 proof, retailing for $84.99. The nose leads with dried apricot, peach, and a malt-forward fruitiness. On the palate it balances earthiness, ripe fruit, and a pronounced spicy mint-pepper character, with a medium-length finish carrying peach soda and fresh mint. *(00:32:38)* Rye whiskey night at the Bourbon Road bar proved once again that the category rewards exploration. Whether you gravitate toward the softer, sweetened side of the spectrum or prefer high-proof grain-forward expressions straight from the farm, this lineup offered something for every rye enthusiast. All five bottles are available now or through their respective distillery channels, and every one of them makes a compelling case for keeping a rye or two on your shelf year-round. Check out our new site at: https://thebourbonroad.com

The Bourbon Road crew is back with an exceptional lineup of five premium pours that showcase the diversity of bourbon craftsmanship. Jim Shannon and Todd Ritter kick off with the 2025 Remus Gatsby Reserve, a 15-year-old 102.8 proof straight bourbon from MGP's Ross & Squibb Distillery, released to celebrate the 100th anniversary of F. Scott Fitzgerald's "The Great Gatsby." This beauty delivers smoky oak, vanilla, and cinnamon notes that evolve beautifully throughout the tasting. Next up is Old Forester's High Angel Share Rye from their 117 series—a 110 proof, 375ml gem featuring a 65% rye, 20% malted barley, and 15% corn mashbill. The hosts discover fruity strawberry jam notes balanced with spicy gumdrops and subtle chocolate, making it a standout rye experience. The third pour brings something truly unique: the Bardstown Bourbon Company Cascadia Garriana Oak, a distillery reserve blend featuring 80% 10-year Kentucky bourbon, 12% 10-year Indiana bourbon, and 8% 9-year Kentucky bourbon finished for 10 months in rare Garriana oak barrels from Oregon's Willamette Valley. This expression delivers sandalwood, clove, and sophisticated woody notes that transport you to the Pacific Northwest. Moving into the second half, the hosts explore Redemption's 10 Year Old Barrel Proof High Rye Bourbon at 114.4 proof—60% corn, 36% rye, and 4% malted barley—which impresses with candy-like sweetness, toffee, glazed pecans, and a surprising mint quality. Finally, Todd shares his first-ever personal bottle of EH Taylor Barrel Proof Batch 14B at 127.4 proof, a 6-8 year old mash bill one expression that delivers traditional bourbon character with red berries, caramel, and sophisticated baking spices. Each whiskey tells its own story, from heritage distilleries to innovative finishes, making this an episode where every pour earns serious consideration.

Welcome back to another episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. Joining them for his sixth appearance is a great friend of the show: Drew Hannush, the creator of Whiskey Lore and author of the upcoming travel guide Experiencing American Whiskey. Drew drops by during his trip to Kentucky for the James B. Beam Institute Industry Conference, bringing his elite palate to help tackle a fantastic lineup of craft spirits. In this episode, Todd takes the crew on a four-state craft whiskey road trip, exploring hidden gems and highly unique mash bills from across the country. The craft whiskey scene is booming, and this flight proves that there is incredible innovation happening well beyond the borders of Kentucky. The tasting mat features four remarkable expressions: James E. Pepper Bottled in Bond Bourbon (Kentucky): A historic Lexington brand revitalized. This Bottled in Bond bourbon features a high-rye mash bill utilizing malted rye, delivering a classic caramel and vanilla nose backed by an oaky, smoky depth and a light, fruity twist. It is a fantastic representation of traditional Kentucky distilling. 1832 Distilling Missouri Straight Wheat Whiskey (Missouri): A true "soil to sip" operation from Concordia, Missouri, founded by a local farmer and a Marine veteran. This 100% wheat whiskey, aged 4.5 years in a #4 char Missouri white oak barrel, clocks in at 108.2 proof. It stuns the table with its incredibly dark color, rich stewed fruit and plum butter notes, and a complex palate of spicy gumdrops, sassafras, and sorghum. Southern Star Limited Series Straight Bourbon Whiskey Finished in Zinfandel Casks (North Carolina): Clocking in at 108 proof, this limited-edition release spent over a year finishing in red Zinfandel wine casks. The guys pull out distinct wine barrel tannins, dark chocolate, overripe raspberries, warm pralines, and a tart cranberry finish. Belle of Dayton - Detrick Fine Whiskies Straight Bourbon (Ohio): A 5-grain, pot-stilled bourbon (corn, oats, rye, wheat, malted barley) aged 8.5 years. At a whopping 123.2 proof, this single barrel brings fresh orange peel on the nose and a rich, honeyed cherry palate that gracefully dries out with a hint of cinnamon oatmeal and black tea. Tune in as Jim, Todd, and Drew analyze the nuances of these exceptional pours, discuss the impact of low barrel entry proofs, and debate their final rankings. Will a 100% wheat whiskey from Missouri take the crown, or will a massive 5-grain pot-stilled bourbon from Ohio win the day? Pour yourself a glass and join us on The Bourbon Road to find out!

Welcome back to The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are diving deep into the history and flavor of one of America's most iconic whiskey brands. We are keeping a long-overdue promise to our listeners by doing a side-by-side comparison of the highly sought-after extended age Old Overholt rye whiskeys. If you are a whiskey history buff, you know that Old Overholt holds the title for the longest continuously maintained whiskey brand in the United States, dating all the way back to 1810. Founded by Abraham Overholt in West Overton, Pennsylvania, it began as a classic Monongahela-style rye. We discuss its fascinating early history, back when frontiersmen transported the whiskey in casks on flatboats down the Monongahela and Ohio Rivers, stopping at the Falls of the Ohio before continuing to St. Louis and New Orleans. In those days, patrons would fill up ceramic jugs straight from the barrel! After being acquired by Jim Beam in 1987, the brand was moved to Kentucky, where corn was introduced to the mash bill to create a "Kentucky-ized" profile that many consider a "bourbon drinker's rye." Now, the brand is returning to its premium roots by offering higher-aged, cask-strength releases that harken back to the 1940s when you could get a 121-proof Old Overholt right from the cask. In this episode, Jim and Todd line up the 10-Year, 11-Year, and 12-Year Old Overholt Cask Strength Rye whiskeys to see how each year of extra aging and varying proofs impact the flavor profile. As always, they analyze the nose, palate, and finish of each expression before combining them for a final "Blendageddon" experiment. On the Tasting Mat: Old Overholt 10-Year Cask Strength Rye: Released in 2023, this 121-proof powerhouse was sourced entirely from Warehouse V—an "escalator" warehouse in Clermont. At an MSRP of $100, the guys are instantly struck by its dark cherry and oaky warehouse nose. On the palate, it delivers a massive impact with a cherry-honey combo, a deep richness that isn't overly sweet, and a light breath of rye spice that lacks any polarizing dill or mint notes. It boasts a remarkably long finish that leaves a lasting impression and a solid Kentucky hug. Old Overholt 11-Year Cask Strength Rye: Released in late 2024, this batch drops the proof down to 107.4 and shifts the aging to warehouses M, J, F, and 5. Also retailing around $100, this pour offers a much lighter, cleaner nose with hints of peanut brittle and subtle oak. The palate takes a sharp turn into "candy rye" territory, delivering rich notes of maple syrup, brown sugar, and sweet crystalized sugar sticks. While the finish isn't quite as long as the 10-year, it provides a beautifully balanced, sweet, and approachable experience that hides its proof effortlessly. Old Overholt 12-Year Cask Strength Rye: The senior member of the lineup steps the proof back up to 117. Also aged in warehouses M, J, F, and 5, this expression brings a completely different profile and a retail price of around $110. Boasting a rich mahogany color with thick legs on the glass, the nose is bursting with berry jam—think raspberries and strawberries—with a touch of dried cranberry tartness. The palate is a luxurious "berries and cream" experience, offering a velvety, salivating mouthfeel. It balances the sweetness with a leathery, slightly white-pepper spicy finish that lingers just as long as the 10-year. The "Blendageddon" Old Overholt 10/11/12-Year Custom Blend: To close out the tasting, Todd mixes equal parts of all three expressions, resulting in a custom blend sitting right around 114.4 proof. The guys discover that the bold 10-year and 12-year expressions dominate the softer 11-year, creating a complex pour that leads with the 12-year's berry notes and finishes with the 10-year's spicy, leathery bite. Tune in to hear Jim and Todd debate the merits of each vintage, discuss the fascinating history of the brand, and ultimately reveal their personal rankings of these three exceptional ryes. Which age statement will reign supreme? Grab a glass, pour your favorite rye, and join us on The Bourbon Road to find out!