The Bourbon Road

Welcome back, Roadies! Jim Shannon and Todd are back behind the bar for another fun-filled evening at the Bourbon Road bar, and this week they've gone all-in on rye whiskey. Fresh off the excitement of Bourbon on the Banks in Frankfort, Kentucky — including a wildly successful Bourbon Road meetup at the Frankfurt Bourbon Society Corner Rick House — the guys settle in for a four-bottle flight of craft ryes spanning a remarkable proof range of 90 to 145. From historic grain varieties to concentrated barrel experiments, this lineup proves that rye whiskey is anything but one-dimensional. On the Tasting Mat: - Lock & Co. Distilling Aspen Age Rye (Denver, CO): A 90-proof, 95/5 rye mash bill distilled in Denver, Colorado and aged over two years in new 30-gallon oak barrels from the Barrel Mill in Minnesota, then finished for eight months with hand-cut charred Aspen wood disks. The nose is fresh, minty, and inviting — like standing at the Colorado tree line — with a bright, crisp palate and just enough oak bite to confirm its age. Light, sessionable, and wonderfully refreshing. *(00:09:28)* - Stolle and Wolf Distillery Rosin Rye (Lititz, PA): A 106.5-proof, approximately 31-month single-barrel expression built around the historically significant Rosen rye grain — developed in the mid-1910s by Joseph A. Rosen, nearly lost to extinction, and revived starting in 2015 from a five-ounce USDA seed bank sample. Grown locally by the Klein family farm in Lancaster County, Pennsylvania, and first distilled in 2019 by the late master distiller Dick Stoll. The nose is subdued and earthy, while the palate is dry, tannic, and laced with baking spice — a distinctly different character from modern rye expressions. *(00:18:17)* - New York Distilling Company Jaywalk Heirloom Rye (New York): A 116-proof, single-barrel expression aged seven to nine years and built from a mash bill of 75% Horton rye, 13% New York corn, and 12% malted barley. The Horton rye variety dates to the 17th century and was revived from just 10 surviving seeds through a collaboration with Cornell University, with the grain grown in the Finger Lakes region. The nose is subdued with hints of fruit, while the palate reveals a rich, bready, nutty character — black walnut, green walnut, stone fruit, and a complexity that reflects its age. Retails around $102. *(00:26:42)* - Whiskey Thief Distilling Company Hazardous Rye (Frankfort, KY): A cask-strength, straight-from-the-barrel release bottled at a staggering 145 proof (72.5% ABV), sourced from barrels that were aged out after being repeatedly sampled via whiskey thief at the distillery, then returned to the rick house to concentrate further. A 95/5 rye mash bill aged approximately seven years. The color is the darkest of the flight; the nose is rich with dark fruit and ethanol intensity, while the palate is warming, syrupy, candy-like, and packed with barrel char. A bottle generously provided by David Sandlin of House of Commons in Frankfort. Retails around $199.99. *(00:33:36)* Todd and Jim round out the evening with a retrospective ranking and a heartfelt recap of the Bourbon on the Banks weekend, including the Bourbon Road meetup that drew dozens of Roadies, giveaways, and pours from over 50 bottles. If you haven't yet explored the brand-new TheBourbanRoad.com, now is the time — over 1,320 whiskey reviews, all 500-plus episodes, searchable tasting notes with embedded audio clips, and the all-new Roadie Bar community await you.

Welcome back, Roadies! Episode 516 of The Bourbon Road brings together hosts Jim Shannon and Todd, joined by special guest Adam Dohrman — a longtime Inner Circle member, Missouri farmer, whiskey tasting entrepreneur, and devoted Jack Daniels collector. Adam picked the evening's lineup from Todd's stash, resulting in four high-proof, beautifully finished whiskeys that span blended bourbons, blended American whiskeys, and finished ryes from Kentucky, Indiana, California, and Maryland. The conversation winds through harvest season on the Missouri plains, the Katy Trail, classic tractors, and a Jack Daniels collection that started with a birthday gift in 1996. On the Tasting Mat: - Short Barrel Cigar Batch No. 4: A non-age-stated, 107-proof blend of Kentucky and Indiana bourbons built on four distinct mash bills — ranging from 60% corn/36% rye up to a 91% corn high-corn — then finished in Armagnac, Cognac, Rum, Tawny Port, and Cherry casks. The nose opens with bright, juicy fruit — strawberry, juicy fruit gum, figs — that evolves on the palate into leather, chocolate, and darker dried fruit. Viscous and rich for its proof with a lingering, evolving finish. MSRP $89.99. *(00:02:41)* - Redwood Empire Hyperion: A four-grain blend of 32% Kentucky bourbon, 30% Indiana/Kentucky/Tennessee rye, 25% wheat whiskey, and 13% house-distilled California American single malt, aged 7–14 years and bottled at 110 proof. The nose leads with light apricot and peach alongside baking spice and rich oak. The palate leans into warm cinnamon, breadiness, a touch of butter, and a peppery, lingering heat that reflects the wheat whiskey character. MSRP $99. *(00:13:34)* - Scattered Castles Limited Release Batch 1: A debut release from Maryland-based independent blender Chris Walls — Indiana bourbon and Baltimore Spirits Company bourbon finished in rum barrels, bottled at 117.2 proof with only 860 bottles produced. The nose offers an unexpected freshness of mint and pine alongside dark fruit and brown sugar. The palate delivers chocolate, dry leather, and a forest-floor autumn quality with a sticky, mouth-coating finish. MSRP $74.99. *(00:27:08)* - Hard Truth Barrel Finish Reserve Sweet Mash Rye — Cognac, Sauternes, PX Sherry & PX Brandy Finish: An 11-barrel blend of 94% rye/6% malted barley distillate aged three years, finished across four cask types — Cognac (31%), Sauternes (26%), PX Sherry (26%), and PX Brandy (17%) — and rested on French oak from the Jupille forest. Bottled at 116.8 proof. The nose is an abundant fruit medley. The palate is rich, deep, and salivating with grape, stone fruit, and layers of sweetness that coat the entire palate and hold a long, memorable finish. MSRP $90. *(00:40:18)* Tonight's lineup proves that finished whiskeys are having a moment — and for good reason. Whether it's a first-release from a passionate home blender, a cross-country grain-to-glass blend, or a multi-cask rye from Brown County, Indiana, each of these bottles brought something distinct and memorable to the tasting mat. Adam Dohrman was a natural in the chair — opinionated, knowledgeable, and great company. We hope to have him back, and we hope you'll meet him on the road. Until next time, we'll see you down the Bourbon Road.

Todd Ritter flies solo without his usual co-host Jim Shannon, but he's far from alone — returning guest Amzie Wenning joins alongside David Sandlin from the House of Commons Bar in Frankfort, Kentucky. The episode centers on a live barrel pick for Bourbon on the Banks Festival, with the trio working through three single-barrel samples from Jackson Purchase Distillery before landing on their selection. Along the way, they warm up with Jackson Purchase's newest release and close out with a surprise bonus pour that pushes the boundaries of what a bourbon podcast usually covers. On the Tasting Mat: - Jackson Purchase Kentucky Select: A 108-proof (54% ABV) straight bourbon built on a 70/20/10 corn-rye-malted barley mash bill, aged approximately four to four and a half years. The nose opens with brown sugar, cinnamon, and a morning-bun warmth — coffee cake and orange zest. The palate delivers sweet corn up front, cinnamon that carries from the nose, and a pleasant mid-palate spice. Caramel and a touch of maple round out the mid-palate, with black tea and a light pepper sizzle on the finish. Impressive color and complexity for its age. *(00:01:58)* - Jackson Purchase Barrel #345 (Single Barrel Sample) — 126.2 proof: One of three barrel candidates submitted for the Bourbon on the Banks Festival pick, distilled October 13, 2021 (lot code 21J13), aged four and a half years, 70/20/10 mash bill. The nose shows vanilla, snickerdoodle cookie dough, and a warm cinnamon-sugar sweetness. On the palate the sweetness is forward and easy-drinking, with clove, orange citrus, and brown sugar notes that read like mulled cider spices. The finish carries a pleasant spicy sizzle with black pepper. Re-visiting this barrel after the other two caused the vanilla to bloom further on the nose. *(00:36:10)* - Jackson Purchase Barrel #363 (Single Barrel Sample) — 128.6 proof: The highest-proof of the three candidates, also four and a half years old on the same mash bill, distilled October 15, 2021 (lot code 21J15). The nose leads with malted barley, honey bread, and a faint grain character — reminiscent of fresh-milled malt. A floral, herbal quality (sage, light thyme) and a lemon-zest citrus note emerge with time. On the palate, honey and malted barley dominate up front, followed by a punch of mid-palate spice. The finish arrives as a wave rather than a sharp sizzle, fading to lemon, black tea, and a gentle tingle on the tongue. *(00:38:00)* - Jackson Purchase Barrel #373 (Single Barrel Sample) — 125.8 proof: The lowest-proof candidate, sharing the same October 15, 2021 fill date and lot code (21J15) as Barrel #363. The nose carries some similarities to Barrel #363 — malt, black tea — but with a faint phenolic or smoky quality and a touch of salinity. The grain character is less pronounced than in Barrel #363. On the palate, it offers a cleaner, more refined profile with a notably long and satisfying finish that stood out from the other two candidates. *(00:41:01)* - Copper and Kings Brandy — Barrel Select (140.4 proof): A 10-year-old grape brandy from Copper and Kings in Louisville, Kentucky, made from a blend of Folle Blanche, Muscat, and Colombard grapes, aged entirely in a used Weller bourbon barrel. This is the Bourbon on the Banks Festival single barrel selection for 2025. The nose is all grape candy, lemon zest, and green tea with lemon — vibrant and aromatic. The palate delivers concord grape, lemon citrus, apple, and a honeyed richness that references the bourbon barrel without losing its brandy identity. A uniquely approachable yet complex spirit that bridges the worlds of brandy and bourbon. *(00:53:29)* Jackson Purchase Distillery, founded with Kentucky Bourbon Hall of Famer Craig Beam and master distiller Terry Ballard and located in Hickman, Fulton County — just two and a half miles from Tennessee — is producing some of the most impressive young bourbon in the commonwealth. A visitor experience is expected to open in fall 2025, so check before making the drive. Bourbon on the Banks returns to Frankfort, Kentucky, with an expanded single barrel program featuring picks from Angel's Envy, Wilderness Trail, Dark Arts, Heaven Hill, Jeptha Creed, Leapers Fork, Abstraction Spirits, Boondocks, Whiskey Thief, and more.

Welcome back to the Bourbon Road, roadies! Episode 512 brings a lively gathering around the tasting mat as hosts Jim Shannon and Todd are joined by three special guests — Stanton Holder of Statiki Cigars Company, Charles Mellon of St. Petersburg, Florida, and Lenny LaRussa of Americas, Georgia. Stanton is a returning guest and longtime Bourbon Road supporter, while Charles and Lenny are brand-new roadies experiencing bourbon country for the first time. Fresh off a full day touring downtown Louisville — including a highly praised stop at the Evan Williams Experience — the group settles in for a deep dive into one of Kentucky's most storied and scientifically fascinating distilleries. On the Tasting Mat: - Four Roses Single Barrel OBSV (100 Proof): The original Four Roses single barrel expression, featuring the high-rye mash bill (60% corn, 35% rye, 5% malted barley) and the V yeast strain, known for its delicate fruit character. Aged seven to nine years and bottled at 100 proof, this pour opens with an inviting nose of pear, apricot, vanilla, and a touch of peach cobbler, with gentle floral notes that are a hallmark of the Four Roses house style. The palate delivers creamy vanilla, stone fruit, and a light cherry note on the finish. A benchmark for approachable yet complex single barrel bourbon at a friendly price point. *(00:04:52)* - Four Roses Single Barrel OESK (100 Proof): The first of the red-label releases on tonight's mat, the OESK pairs the low-rye mash bill (75% corn, 20% rye, 5% malted barley) with the K yeast strain, which targets a full-bodied, rich baking spice profile. Aged seven to nine years at 100 proof, this expression greets the nose with cinnamon rolls, brown sugar, and a warm, doughy sweetness. The palate follows through with cinnamon toast, brown sugar, and a custardy, pecan pinwheel quality. A dessert-forward pour with a slightly spicier tingle than the proof alone might suggest, making it an ideal after-dinner sipper. *(00:18:48)* - Four Roses Single Barrel OBSF (100 Proof): Returning to the high-rye mash bill (60% corn, 35% rye, 5% malted barley), this release pairs it with the F yeast strain, associated with herbal, minty, and full-bodied fruit-spice characteristics. Aged seven to nine years at 100 proof, the OBSF opens with a notably herbal and minty nose — a quality the panel links directly to the elevated rye content working in concert with the yeast. The palate is rear-weighted, settling into baking spice and a gentle warmth at the back of the mouth, with subtle green apple and a lingering finish. A natural candidate for a mint julep build. *(00:39:44)* - Four Roses Single Barrel OESF (100 Proof): The final pour of the evening combines the low-rye mash bill (75% corn, 20% rye, 5% malted barley) with the F yeast strain for a fascinating contrast to the OBSF. Aged seven to nine years at 100 proof, this expression leans heavily into nostalgia on the nose — bubblegum, cornstarch, and a Necco-candy sweetness. The palate is front-weighted and almost effervescent, with cherry cola and a Dr. Pepper-like pop up front that transitions into ripe berries and a smooth, extended finish. The contrast with the high-rye OBSF clearly illustrates just how dramatically the mash bill shapes the final character. *(00:51:58)* Tonight's episode is a masterclass in what makes Four Roses unique in the American bourbon landscape — a single distillery producing ten distinct recipes through two mash bills and five proprietary yeast strains. With a panel of newcomers asking sharp, science-forward questions and a passionate cigar and bourbon veteran guiding the conversation, the episode is as educational as it is entertaining. Whether you're a longtime Four Roses fan hunting the elusive OESQ or a new roadie just learning to tell your mash bills apart, there is something on this mat for everyone. Cheers, and we'll see you down the Bourbon Road!

Welcome back, Roadies! Todd and Jim are settling into the newly redesigned Corner Rickhouse at the Frankfort Bourbon Society, fresh paint and all, for another wide-ranging tasting session. Todd teases an upcoming Monday Meetup celebrating a milestone birthday, and Jim shares highlights from a family trip to Savannah before the two dive into four distinctly different finished and blended whiskeys that span Colorado craft, orchard-inspired blends, Scotch-barrel finishing, and rare American oak. On the Tasting Mat: - Lock & Co. Big Blaze Bourbon: A Denver-based, 95-proof, five-year-old bourbon uniquely finished with charred Aspen wood discs sourced directly from trees destroyed in Colorado's 2020 East Troublesome Fire. The nose opens with smoked maple caramel and a bright, citrus freshness. The palate is clean and straightforward — sweet maple and caramel lead, the smokiness softens mid-palate, and a gentle white pepper spice emerges on the finish. Ten percent of proceeds support Grand County firefighters and first responders. Available in Colorado and online to 48 states for around $56.99. *(00:25:37)* - Chicken Cock Oh Glory Limited Edition Hunter-Proof American Whiskey Blend: A one-of-a-kind collaboration between Chicken Cock and Laird & Company, blending 70% of Chicken Cock's 95/5 Kentucky straight rye (distilled at Bardstown) with 30% Laird's bottled-in-bond apple brandy, bottled at 100 proof. The nose is an inviting walk through an apple orchard in spring — fresh red apples with a subtle rye mintiness underneath. The palate is buttery and remarkably smooth, with a cool sweet wave up front, almost no mid-palate bite, and a warming, peppery finish that builds with each sip. Twelve thousand bottles released at an MSRP of $65. *(00:43:51)* - Bardstown Bourbon Company Lox of Jura Barrel Finish: A bespoke blend of 49% 11-year Indiana bourbon (75/21/4), 30% 10-year Indiana rye (95/5), and 21% 12-year Kentucky bourbon (75/13/12), rested an additional 32 months in single malt Scotch whiskey barrels sourced from the Isle of Jura — 84% ex-bourbon and 16% ex-sherry Scotch casks — and bottled at 104 proof. The nose layers honeydew melon, orchard fruit, and gentle malt in a way that is decidedly un-peated and approachable. The palate achieves a remarkable balance among all three components — bourbon sweetness, rye spice, and fruity Scotch character — with the lines between them blurring beautifully. The finish is long and warming, growing more Scotch-forward with time. MSRP $140. *(00:46:55)* - Bardstown Bourbon Company Discovery 2026: A blend of 55% 10-year Indiana bourbon (75/21/4), 25% 11-year Kentucky bourbon (74/18/8), and 20% 7-year Kentucky bourbon (74/16/10), finished in custom Gariana oak barrels hand-toasted for three hours by Oregon Barrel Works and chosen for maximum summer extraction, bottled at 112.8 proof. The nose presents butterscotch, burnt sugar, and a hint of molasses-like richness. The palate leans sweet and thick with cola-like depth, cooked cherry, and a distinct nuttiness; the finish carries a pleasant citrus-cherry brightness with lingering spice. MSRP $140. *(01:01:13)* As a bonus pour, the guys also opened the Lost Lantern United States of Bourbon 1776 Edition, a one-time-only cask-strength blend of bourbons from distilleries in each of the 13 original colonies — from Painted Stave (DE) and Liberty Pole (PA) to King's County (NY) and Reservoir (VA) — hand-numbered to 1,776 bottles at 121.4 proof and MSRP $199.99. It rounds out an episode packed with creative finishing techniques, cross-category blending, and the kind of spirited conversation that makes the Bourbon Road worth every mile. Head to thebourbonroad.com to sign up for the Roadie Bar, watch for giveaways featuring full 750ml bottles of the Discovery and Lox of Jura, and we'll see you down the road!

Welcome back, roadies! Todd and Jim are joined in the corner of Rick House in Frankfort, Kentucky by returning guest Drew Hannush of the Whiskey Lore podcast for his sixth appearance on the show. The crew had just come off a big night in Lawrenceburg attending the premiere of Bo Cumberland's documentary *Spirit of Lawrenceburg*, a film tracing the deep distilling heritage of Anderson County — and they brought a very special bottle back from the event to kick things off. Drew also shares details about his ongoing research into the early history of bourbon, including a new book project that he is releasing chapter by chapter on his podcast as he writes it, inviting listener feedback in real time. On the Tasting Mat: - WH McBrayer 250th Special Edition Kentucky Straight Bourbon Whiskey: A limited release of only 1,776 bottles celebrating 250 years of the McBrayer legacy. Bottled at 105 proof from a blend of 11 barrels aged five to seven years, using the distinctive Bloody Butcher corn mash bill (88.4% Bloody Butcher corn, 5.8% Heritage Rye, 5.8% Malted Barley). The nose opens with stone fruits — pear and apple — alongside a well-aged grain character and a light mint note. The palate is full and lingering, leaning sweet upfront before drying out with oak, rye spice, and cinnamon on the finish. MSRP $100, available at select Northern Kentucky retailers and at Bourbon on the Bank. *(00:01:58)* - Hard Truth Double Oak Sweet Mash Bourbon: A limited release from Hard Truth Distilling Co. in Nashville, Indiana, bottled at 106.1 proof. Made from a mash bill of 73% corn, 19% rye, and 8% malted barley, this expression undergoes a secondary aging of over one year in a second custom-char new American oak barrel. Only 28 barrels were produced. The nose is relatively subdued with mild herbal notes, but the palate delivers a rich, concentrated punch of sweetness backed by dark fruits, graham cracker, toasted granola, and a bitter dark chocolate finish with hints of cola. The secondary barrel adds sweetness without overwhelming the whiskey with char or marshmallow notes. MSRP approximately $60. *(00:17:30)* - Bardstown Bourbon Company Victoria Pineapple Barrel Finish: A finished American whiskey blending 10- and 11-year-old straight bourbon and rye, aged 27 months in rum casks that previously held premium rum aged with prized Victoria Pineapple — with fresh pineapple also added directly to the barrel during finishing. Bottled at 106.1 proof and available only in Kentucky. MSRP $140 for a 750ml. The nose is immediately tropical and warming, with grilled pineapple and a gentle burn. The palate is lush and syrupy-sweet — not quite cloying — with a mouthfeel that lingers, layers of tropical fruit, and just enough rye spice and dark cherry emerging on subsequent sips. The panel agreed this pours like a cocktail in a glass, with strong potential as a highball or warm-weather sipper. *(00:30:00)* - Potter Jane Big Fat Liar Kentucky Straight Bourbon Whiskey: The first aged whiskey release from Potter Jane Distilling Company in Springfield, Kentucky, founded by industry veterans Denny Potter and Jane Bowie. The name playfully references their earlier vow never to source whiskey — a promise this bottle good-naturedly breaks. Aged six years, vatted for seven months in American and French oak casks, and bottled at 109.4 proof. Limited to approximately 1,200 bottles, released during Kentucky Bourbon Week. MSRP $49.99. The nose is light and classic, with vanilla, a touch of apple, and a hint of citrus. The palate is well-balanced and viscous, with a sweet sizzle on entry, apple cobbler, restrained dark chocolate, and a quiet coffee-bean note on the finish. Crushable and approachable at proof, with nothing out of place. *(00:33:26)* Four bottles, four personalities, one memorable evening in Kentucky bourbon country. Whether you caught the *Spirit of Lawrenceburg* premiere or are just tuning in for the whiskey, this episode covers the spectrum from heritage grain bourbons to tropical barrel experiments — all in a tight proof band that made for a genuinely competitive tasting mat. Be sure to check out Drew Hannush and the Whiskey Lore podcast, and head over to thebourbonroad.com to join the Roadie Bar, search our full archive of 1,360-plus tasting notes, and keep up with everything happening on the Bourbon Road.

Welcome back to The Bourbon Road, recorded live at the Bourbon Road Bar in Simpsonville, Kentucky. Hosts Jim Shannon and Todd settle in for a double-barrel recording day — two episodes back to back — and they've dedicated this session entirely to finished whiskeys. Four bottles make it to the mat tonight, each one showcasing a different finishing technique: rum barrels, French and Appalachian oak staves, honey-coated barrels, and maple syrup casks. It is a sweet, sessionable lineup that ranges from 101 to 110 proof, proving that finished whiskeys can be approachable without sacrificing character. On the Tasting Mat: - Wheel Horse Double Mash Whiskey, Finished in Caribbean Rum Barrels (101 proof): A limited-edition blend of Green River Straight Bourbon (70% corn, 21% rye, 9% malted barley) and Straight Rye (95.5% rye), each aged a minimum of five years and then finished for up to two years in three styles of Caribbean rum barrels. Distilled at Latitude Spirits (Green River), MSRP $45. The nose opens with molasses, leather, and cooked brown sugar — rich but not heavy. On the palate it delivers a sweet, easy-drinking profile with a noticeable rye bite and a finish that runs a little shy. An excellent candidate for cocktails, highballs, or a few cubes. *(00:03:20)* - Gypsy Explorer Straight Bourbon, Finished with French and Appalachian Oak Staves (103 proof): The inaugural release in the Explorer series from Eric Church's Gypsy brand. A blend of two six-year-old bourbons — a low-rye Kentucky distillate (sweetness-forward) and a high-rye Indiana distillate (spice-forward) — yielding a combined mash bill of 66% corn, 30% rye, and 4% malted barley, reduced to 103 proof and then finished with staves sourced from the forests of Tronçais, France, and the Appalachian Mountains. MSRP $69.99. The nose is standout: rich, layered, and inviting. The palate softens dramatically into buttery Danish butter cookie territory, with dried apricots, honey, pistachios, and a baklava-like sweetness. Vanilla from the French oak weaves throughout. Approachable enough for any drinker, complex enough to contemplate neat. *(00:10:03)* - Pursuit x Meat Church Honey Hog Barrel Bourbon (105 proof): A limited-edition collaboration between Pursuit Spirits and Matt Pittman's Meat Church BBQ, designed as a tabletop companion to smoked meats. The blend combines Kentucky (78% corn, 10% rye, 12% malted barley) and Tennessee (80% corn, 10% rye, 10% malted barley) straight bourbons. Finishing involved coating barrels with over 55 gallons of Texas wildflower honey sourced from Burleson's Honey in Waxahachie, Texas. 105 proof, MSRP $79.99 for a 700 ml bottle, primarily available through the Pursuit P Club and the Pursuit Louisville location. The nose is sweet, floral, and unmistakably wildflower honey. The palate follows suit with a large honey presence alongside classic bourbon caramel — forward and sweet. A natural companion for the grill or as a warm-weather sipper. *(00:23:50)* - Short Barrel Sapsquatch Straight Bourbon, Finished in Maple Syrup Barrels (110 proof): Short Barrel's maple-forward annual release begins with a blend of Kentucky (70% corn, 21% rye, 9% malted barley, aged 6–8 years) and Indiana (75% corn, 21% rye, 4% malted barley, aged 6–8 years) bourbons. Unusually, the whiskey first conditions in stainless steel with sugar maple fusion spirals for six to eight weeks, building a foundation of maple depth and caramelized sugar before ever entering a finishing barrel. It then moves into Kelvin Cooperage toasted barrels that previously held maple syrup sourced from Vermont and Ohio. 110 proof, MSRP $89.99. The nose is dark and maple-rich but measured — not syrup-bomb territory. On the palate: whole-grain pancakes, warm butter, caramelized sugar, and toasted marshmallow, with the maple remaining present but disciplined. Notably, the finish pivots away from sweetness toward toasted oak, giving the whiskey structure and length. *(00:36:01)* Whether you're a fan of rum-influenced blends, buttery French oak, honey-laced barbecue whiskeys, or maple-driven dessert drams, this episode has something to satisfy every sweet tooth on the tasting mat. Jim and Todd also remind listeners about the upcoming Sample Soirée on August 22nd at the Corner Rick House in Frankfort, Kentucky — home of the Frankfort Bourbon Society — where all those accumulated sample bottles finally get cracked open for the roadies. Sign up at thebourbonroad.com to reserve your spot and grab your official Roadie membership card for the door.

Jim Shannon and Todd Ritter welcome Stephen Corrigan — Barrel Master and Spirits Production Manager for Latitude Beverage LLC — for a four-bottle deep dive into two of the company's brands: Wheel Horse Whiskey and Copper and Cask Spirits. Stephen shares his winding path from organic farming and European viticulture to founding a DC craft distillery and ultimately landing at Latitude, where his focus is entirely on the art of blending and cask finishing. The conversation explores what it means to be a transparent non-distilling producer, the close relationship Latitude has built with Green River Distillery in Owensboro, Kentucky, and how aging barrels across wildly different climates — from the cold, damp Rhode Island coast to the sweltering Florida interior — coaxes remarkably distinct flavor profiles from the same base distillate. On the Tasting Mat: - Wheel Horse Barrel Master Kentucky Straight Bourbon Whiskey (Batch 002): 113 proof, 5-year age statement, sourced from Green River Distillery (70% corn, 21% rye, 9% malted barley), blended from 14 barrels, non-chill filtered. Rich cherry cola on the nose, brown sugar and baking spice on the mid-palate, and a satisfying oak-driven finish with a full, coating mouthfeel. Retails for approximately $40. *(00:01:51)* - Wheel Horse Barrel Master Kentucky Straight Rye Whiskey (Batch 001): 120.2 proof, 5-year age statement, sourced from Green River Distillery (95% rye, 5% malted barley), blended from 11 barrels, non-chill filtered. Reportedly the first cask-strength Green River rye released commercially. Candied orange and dark fruit on the nose give way to a lively rye spice on the finish, with a notably viscous and oily texture. Retails for approximately $40. *(00:13:57)* - Copper and Cask Small Batch 16 Kentucky Straight Bourbon Whiskey: 116 proof, 11-year age statement, sourced from MGP (60% corn, 36% rye, 4% malted barley), blended from 24 barrels across two distinct lots laid down in September 2014, non-chill filtered. One lot delivers cocoa powder and austere oak depth; the other brings maraschino cherry, citrus, and a youthful vibrancy. Together they yield cream soda, fruitcake, and a ginger-tinged finish. Retails for approximately $84.99. *(00:25:54)* - Copper and Cask Sauternes Cask Finish Bourbon (Single Barrel, Influencer Pick): 119.8 proof, 8-year age statement, sourced from MGP (60% corn, 36% rye, 4% malted barley), finished approximately 16 months in a Sauternes barrel, non-chill filtered. Selected in collaboration with whiskey influencers Whiskey Fly and Bourbon Hunt. Deep mahogany color; grape must, raisin, plum, and fig on the nose; a viscous, almost tawny port-like texture on the palate with a dry rye-spice counterpoint on the finish. Retails for approximately $64.99–$69.99. *(00:39:15)* Beyond the bottles, Stephen opens up about the blending philosophy that guides every Latitude release — letting the whiskey dictate its own proof point, building toward a finish that lingers, and keeping price points honest so drinkers can pull a bottle off the shelf on any random Tuesday. He also teases the possibility of a future crossover product bridging the Wheel Horse and Copper and Cask lines, and confirms that Florida-aged barrels will be returning to the Copper and Cask single barrel program after a brief hiatus. Whether you're drawn to the accessible value of Wheel Horse or the premium craft of Copper and Cask, this episode makes a strong case that Rhode Island is quietly becoming one of the more interesting addresses in American whiskey. Be sure to checkout https://thebourbonroad.com