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Bourbon Lens

Bourbon Lens

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

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

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  • Monday · 50 min

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

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

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  • Friday · 6 min

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

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

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  • September 17 · 8 min

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

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

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  • September 14 · 46 min

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

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

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  • September 6 · 56 min

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

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

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  • September 3 · 17 min

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

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

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  • August 30 · 39 min

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

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

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  • August 27 · 26 min

    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 growth How the buyback is giving Wyoming Whiskey a chance to reset its reputation with locals and fans What David says about bringing back Nancy, rethinking releases, and letting the barrels lead the decisions Why age statements like 10, 12, and 15 years could be a major part of the next chapter How a new whiskey library, older stock, and distillery-only bottles could fuel exciting future drops David 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 ownership 01:15 – Impact of the change and community reaction 03:03 – Hitting singles vs. home runs: the new approach 07:08 – Why now: the reasons behind the transition 09:04 – Bringing back Nancy and key team members 10:12 – Creating a whiskey library from old stock 13:10 – Expanding into age statements and rye 17:15 – Planning production for the future 19:02 – Refining processes and building a legacy 22:49 – Consumer preferences and what's next Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #WyomingWhiskey #DavidDeFazio #BourbonLens #CraftWhiskey #WeededBourbon #AgeStatementWhiskey #WhiskeyPodcast #BourbonCommunity #WhiskeyIndustry #KirbyWyoming #JacksonHole #WhiskeyNews #IndependentDistillery #BourbonCollector #AmericanWhiskey

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  • August 23 · 29 min

    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 releases How Russell's 13 was blended, including barrels from 2007 Jimmy Russell's and Eddie Russell's distinct flavor palates The story behind Whiskey Barons and Master's Keep Why the bourbon industry is going through a correction What's next for Wild Turkey and the Russell family Timestamps: 00:00 – Bruce Russell joins to discuss Wild Turkey's summer momentum 06:31 – Why being a whiskey consumer helps Bruce make better whiskey 09:45 – Three generations, three palates, and the idea behind Generations 13:08 – Building Russell's 13 with older liquid and special barrel selection 18:17 – Why Russell's 13 drinks like cherry cola and dark fruit 22:12 – Side-by-side tasting against vintage gold foil bottles 24:34 – Jimmy's emotional reaction to the release 29:55 – Masters Keep as Eddie Russell's way to do Wild Turkey his way 34:07 – Jimmy Russell's uncanny ability to make young whiskey taste much older 36:20 – The Russell family's shared legacy and what's next for the brand Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #WildTurkey #BruceRussell #RussellsReserve #Bourbon #BourbonWhiskey #BourbonLens #EddieRussell #JimmyRussell #Whiskey #WhiskeyPodcast #BourbonCommunity #KentuckyBourbon #MastersKeep #BourbonBar #BourbonTasting #WhiskeyNerd #BourbonIndustry #BourbonCollector #CampNelson

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  • August 21 · 6 min

    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 feel Why source water and treatment matter more than most people realize The difference between tap water, spring water, mineral water, and premium bottled water How Louisville Pure Tap's TDS of 240 compares to spring water giant Evian A simple at-home water tasting method you can try with friends and family Kelly 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 Tasting 01:14 Tasting Dasani – Basic Bottled Water 02:53 Tasting Evian – Spring Water 03:49 Tasting Gerolsteiner – Natural Mineral Water 04:45 Tasting Louisville Pure Tap 05:23 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.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • August 20 · 10 min

    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 different How sediment from a massive watershed gets removed before it reaches your tap Why disinfection is the top priority in water treatment, more than pollution events How on-site bleach generation and residual disinfectant prevent bacterial regrowth Why lime is added to raise pH and protect homes with lead or galvanized pipes How certified, high-grade chemicals ensure treatment is safe and effective Whether 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 #InfrastructureMatters Keywords: 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

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  • August 16 · 22 min

    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 water Why the Ohio River and regional limestone give Louisville water its signature quality for both drinking and distilling How 20+ local distilleries rely on Louisville Water today, and the surprising 1860s connection between water rates and whiskey barrels What happens during "Sip with the Scientist," where distillers and water scientists compare notes on flavor and chemistry Why water reliability is something most people take for granted — and why that complacency can be costly for communities How Louisville Water collaborates with major utilities like Denver, Chicago, and New York on treatment innovation and research Kelly 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 Filtration 07:45 Louisville Water and Its History 13:09 Evolution of Louisville Water 19:38 Bourbon and Water Connection 25:46 Water Utilities and Collaboration 27:33 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.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • August 14 · 5 min

    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 Raceking 00:29 – Breaking down the five-grain chocolate malt recipe and 95 proof age statement 00:59 – What chocolate malt actually means in bourbon 01:46 – First impression on the nose: sweetness instead of roast 02:27 – Palate shifts into coffee, toffee, and stout-like notes 02:52 – Balanced sweetness and roasty character in the middle palate 03:20 – Chocolate, tobacco, and coffee notes on the finish 03:47 – Where this bourbon fits best: neat or in cocktails 04:28 – Final verdict: approachable, but not an everyday pour Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags #BourbonLens #RabbitHoleBourbon #Raceking #FiveMinuteFridays #ChocolateMaltBourbon #KentuckyStraightBourbon #BourbonReview #WhiskeyReview #BourbonTastingNotes #CraftBourbon #EspressoMartini #Boulevardier #BlackManhattan #BourbonPodcast #WhiskeyPodcast

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  • August 13 · 30 min

    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 Matter 01:36 – Sam Filmus's Journey Into Whiskey 03:23 – The Rise of Independent Bottling in the U.S. 06:31 – Curating Impex: The Springbank 25 and Building Each Edition 16:22 – Tasting Teaninich: Clean Distillate and the "Blind Captain" Story 23:24 – Tasting Ardmore: Cask Strength and Highland Peat 32:24 – Scotch's Wide Spectrum, and How to Buy Impex Bottlings Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • August 10 · 29 min

    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 Oni Why Mugen Spirit calls itself "a love letter from Kentucky to Japan" How Japanese whiskey culture grew out of American whiskey's 1980s popularity Educating Japanese consumers on the American whiskey story before talking tasting notes The generational shift in whiskey culture and mentorship in Japan and the U.S. Oni's barrel makeup, proof, and the folklore-inspired label artwork The rest of the Mugen lineup: Tengu, Cuckoo, and Nobunaga Nobunaga's East-meets-West profile and Chichibu cask finishing Why "blended" shouldn't be a dirty word in whiskey Mugen's future: more intentional releases, deeper presence in Japan and the U.S., and direct-to-consumer drops Notable 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 Spirit 06:00 – Bridging American and Japanese Whiskey Culture 11:00 – The Art of Blending and Creating Oni 16:30 – Nobunaga: A Blend of East and West 22:31 – The Future Aspirations of Mugen Spirit Subscribe 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • August 2 · 32 min

    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 exposure 07:30 – Using the "Backstop" as a branded experience zone for whiskey tastings 10:20 – Bringing whiskey cuisine and vibe to sports fans unfamiliar with whiskey 12:43 – Bourbon history and homage through local branding like the Mashers jerseys 13:50 – The cultural shift in baseball from beer to diverse experiential offerings 16:50 – Expanding Whiskey Thief's presence in Louisville and its strategic growth 19:14 – Unique barrel thieving experiences and storytelling for consumers 22:34 – Maintaining growth while staying true to the brand's roots amid industry headwinds 24:54 – Logistics and innovation around the distillation process and compliance 28:16 – Addressing bourbon surplus and the value of experiential consumption 30:12 – Personal stories of barrel tasting and the appeal of accessible, story-rich products 32:01 – Recommendations for travelers: Whiskey Thief as a must-visit spot for bourbon fans 34:25 – The future of distillery tours, automated systems, and unique product releases 37:49 – The importance of innovation, compliance, and community engagement in the industry 39:47 – Upcoming opportunities at baseball games and bourbon festivals to experience Whiskey Thief Resources & Links: Louisville Bats: https://www.milb.com/louisville-bats Whiskey Thief official website: https://whiskeythief.com/ Bourbon & Spirits Innovation: https://www.spiritsbusiness.com/ Subscribe Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • July 26 · 38 min

    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 reopening 02:02 – The detailed renovation and capacity doubling at Dalmore in Scotland 03:19 – The immersive experience of Dalmore's new still house and distillery tour highlights 04:49 – The role of community, shared experiences, and ambiance in whisky enjoyment 05:50 – Spotlight on The Dalmore 17-Year-Old, sherry cask influence, and tasting notes 07:47 – The proof point of The Dalmore 17 and its flavor nuance at 42% ABV 10:55 – Cask selection, Gonzalez Baez sherry, and the aging process 14:01 – Rich, viscous notes: toffee, salted caramel, and dried fruit 15:57 – Comparing The Dalmore 15-Year-Old and 17-Year-Old 17:43 – Sherry finish versatility and pairing ideas, from desserts to ice cream 18:48 – Palo Cortado and other sherry styles' flavor nuances 20:13 – Blending and aging in American oak versus sherry casks 23:28 – Limited cask access and craftsmanship behind rare releases like Matusalem and Apostoles 27:48 – Deep appreciation and experimental exploration of sherry-influenced whisky 30:24 – The rigorous cask selection process and its impact on flavor complexity 33:08 – The story behind the 15-Year-Old versus the 17-Year-Old 37:40 – Final tasting impressions and the sensory journey through The Dalmore whiskies Links: 🥃 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.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

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  • July 24 · 5 min

    Wild Turkey Gold Foil 16 Year Review: Is This $400 Bourbon Worth It? | Five Minute Fridays

    In this episode of Five Minute Fridays, Jake Lewellen breaks down the Wild Turkey Austin Nichols Archives Gold Foil, a limited-edition 16-year-old, 120-proof whiskey that pulls straight from Wild Turkey's 1980s and '90s heritage. This one's a nostalgic throwback dressed up in a bold, high-proof finish — and Jake puts it to the test. Jake walks through the nose — confectionery sugar, leather, dark oak, and cherry — before diving into the palate, where intense oak, stewed cherry, and spice build into a smooth, leathery finish. He talks through why letting this one open up matters, how it stacks up against Russell's Reserve 13 Year and the 45th Anniversary edition, and the influence Associate Master Blender Bruce Russell had on shaping this release. Then comes the real question: is $400 justified for this bottle? Jake gives his honest take on where Gold Foil lands in the broader Wild Turkey lineup, how it fits into his top whiskey picks for 2026, and whether the nostalgia factor is enough to carry the price tag. In this episode: Heritage and origin of the Gold Foil 16 Year release Full nose-to-finish tasting breakdown Value debate: does this bourbon earn its $400 price point? Head-to-head comparison with Russell's Reserve 13 Year Bruce Russell's role as Associate Master Blender Where Gold Foil ranks among Jake's top releases of 2026 We want to hear from you — what's your favorite Wild Turkey release? Drop it in the comments or join the conversation on Discord. Timestamps: 00:00 Introduction to Wild Turkey Gold Foil 16 Year 00:30 Heritage and background of the Gold Foil 01:00 Tasting approach and initial impressions 01:27 Nose nuances: confectionery sugar and leather 02:00 Flavor profile: dark oak and stewed cherry 02:18 Encouragement to let the whiskey open up 02:39 Palate experience: oak, cherry, and spice 03:08 Finish: leather, oak, and subtle spice 03:38 Value discussion: is $400 worth the experience? 04:06 Comparison with Russell's 13 and personal rankings 04:36 Final thoughts: nostalgia, uniqueness, and overall impressions 05:05 Call to action: audience feedback and closing remarks 🔔 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 #WildTurkey #GoldFoil16 #WildTurkeyGoldFoil #FiveMinuteFridays #BourbonLens #BruceRussell #RussellsReserve #BourbonReview #WhiskeyReview #HighProofBourbon #LimitedEditionBourbon #BourbonCommunity #KentuckyBourbon #BourbonTasting #AustinNichols

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  • July 23 · 50 min

    Inside Private Cask Ownership: Rare Scotch, Bespoke Whisky & James Mackay of Artisan Cask

    In this episode of Whiskey Lens, we step into the world of bespoke, age-old Scotch whisky with James Mackay of Artisan Cask (Artisanal Spirits Company). From rare drams to the art of private cask ownership, this conversation unpacks how exclusive cask experiences can elevate your entire whisky journey — and what it actually takes to own one. James shares stories from his years in premium Scotch, including one of the rarest pours of his career: a 52-year-old grain whisky that sold at auction for $20,000. We dig into the unique profile of the Mortlach 1991 Artisan Cask No. 304590 — its natural cask strength, craftsmanship, and surprising approachability for bourbon drinkers — along with why cask re-racking and multi-stage maturation matter so much for building complexity. The conversation also covers: What it's actually like to own a private cask — sampling, aging decisions, and bottle delivery The social and personal side of ownership, including exclusive events and community Regionality and terroir in Scotch, with real examples from Islay, Speyside, and beyond How cask type — sherry vs. bourbon — shapes flavor over time The right glassware for tasting high-end Scotch, and why presentation matters Scotch's growing role in cocktail culture and pairing ideas A deep dive into Bunnahabhain 1989 and long-maturation complexity Peated Islay whisky and how peat profiles evolve over decades of aging What it takes to actually partner with Artisan Cask — minimum investment, entry pricing, and the full process Whether you're a Scotch collector, a whisky-curious bourbon drinker, or just fascinated by how the ultra-premium end of the spirits world works, this episode is packed with insider knowledge you won't find anywhere else. Timestamps: 00:00 Introduction to Whiskey Lens and guest James Mackay 00:45 Overview of Artisan Cask and bespoke cask ownership 01:30 James Mackay's background and experience in premium Scotch 03:00 Highlighting rare whiskies, including a 52-year-old grain whisky auction 04:40 The story behind the auction-winning whisky and its significance 05:15 Tasting notes and profile of the Mortlach 1991 Artisan Cask 06:57 How non-typical casks create unique flavors 08:00 Artisanal Spirits' approach to cask selection and individual character 10:40 The nose and palate of the Mortlach cask and approachability for bourbon drinkers 11:26 The ownership process: sampling, aging, and bottle logistics 12:54 Ownership intimacy: tasting samples and choosing bottling time 14:26 Personal stories about cask ownership and its lasting impressions 15:50 Tasting experience and glassware preferences 16:42 Exploring Bunnahabhain 1989 and complexity from long maturation 18:36 Cask management and secondary maturation processes 20:18 Impact of re-racking and depth of whisky development 22:42 Specifics on cask types: refill bourbon, sherry, and their influence 24:38 Pairing whiskey with desserts and cocktails 25:28 The social aspect of ownership: exclusive events and community 26:38 High-net-worth audience and the premium experience 27:09 Scotch in cocktails and regional diversity 31:03 The nuances of peated Islay whiskies and aging effects 34:01 The uniqueness of a special peated Islay cask 36:14 The evolution of peat profiles over long aging periods 38:27 Using cask-strength Scotch in premium cocktails 39:20 Choosing a "desert island" cask for endless refills 48:01 The partnership process with Artisan Cask: minimum investment and next steps 50:21 Entry point and pricing details for exclusive cask ownership 53:19 Final thoughts, thanks, and future meet-ups

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  • July 20 · 36 min

    392: How Chip Tate Blends Bourbon | Gambit No. 6 & Ampersand

    Chip Tate (Foley Family Wine & Spirits) joins Bourbon Lens to break down the creative process behind some of the most talked-about whiskey projects on the market today — including Gambit No. 6 and Ampersand. In this episode, Chip dives deep into Gambit No. 6, a Kentucky Straight Bourbon Whiskey finished across wine, apple brandy, sherry, and Tokaji casks. He explains how the final blend is built like a Bordeaux — layered, structured, and balanced with fruit, tannin, texture, and complexity — and breaks down the role of retasted Chardonnay barrels, the impact of deep toasting on wood character, and why secondary maturation can add nuance without overwhelming the whiskey underneath. Jake and Chip also get into: How American whiskey drinkers are warming up to blending and finishing Why tasting notes are personal, not prescriptive How a whiskey can be both highly complex AND easy-drinking The idea of "session whiskey" — subtlety, approachability, and complexity in one glass What makes a whiskey feel like "home" The versatility of whiskey across cocktails, highballs, and neat pours The episode wraps with a look at Ampersand 51/49, an experimental rye and Calvados-based release, plus a preview of Gambit 2.0 — a hundred-proof expression built for a different kind of drinking experience. Whether you're a bourbon collector, a whiskey finishing nerd, or just curious how a master distiller thinks about blending, this conversation is packed with insight straight from one of the industry's most respected voices. Timestamps: 00:00 Introduction to Foley Family Wine and Spirits 01:03 Ampersand and Opimus Release 01:21 Diverse Projects and Collaborations 02:29 Role and Responsibility at Foley Family 04:01 Game of It Number Six: Kentucky Straight Bourbon Whiskey 08:41 Secondary Maturation and Extended Age Cask Maturation 12:56 Toasting and Impact on Chardonnay Barrel 23:29 Tasting Notes and Personal Experience 25:00 The Art of Session Whiskey 26:00 Complexity and Approachability 27:18 The Essence of Home 28:00 American Influence in Whiskey 29:13 The Versatility of Whiskey 30:44 Ampersand: A Unique Blend 32:03 Exploring New Boundaries 33:54 The Appeal of Ampersand 35:11 The Highball Experience 37:06 Gambit 2.0: A Hundred Proof Experience 42:10 Blending and Ideal Audience 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com 🛍️ Merch: https://bourbon-lens-shop.printify.me/products 💬 Discord: https://discord.gg/pd6ys5nRSU

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Showing 1–20 of 33 episodes