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The Bourbon Road: Daily Summaries Delivered
by The Bourbon Road
The Bourbon游戏副本 Road is two friends sharing pours and good stories with interesting guests. Each week we sip on bourbon while talking with celebrities, musicians, chefs, authors, industry experts and everyone in between. If bourbon makes it better... or even the other way around, then we want to talk about it.
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- 6 days ago1h 13m
519. Introducing The Whiskey Six: Does Kentucky Need More Whiskey?
Welcome back to The Bourbon Road, episode 519! Hosts Todd Ritter and Jim Shannon are thrilled to unveil something brand new: The Whiskey Six, a monthly video podcast featuring six voices from across the whiskey world. Joining Todd and Jim are Amzie Winning (president of the Frankfort Bourbon Society and Bourbon on the Banks board member), Drew Hannush (host of Whiskey Lore podcast), Jerry Daniels (co-owner of Stone Fences Tours), and Bo Cumberland (creator of My Journey Through American Spirits and documentaries on Frankfort and Lawrenceburg). This premiere episode doubles as the official launch of The Whiskey Six, airing here as a special dedicated episode and features in full-video on Youtube on the channel My Journey Through American the Spirits. The crew digs into a meaty topic: does Kentucky need more whiskey? The arrival of Eastern Light Distilling Company — a massive contract-only operation in Morehead, Kentucky, backed by USDA loan guarantees and featuring a 54-inch column still with capacity exceeding 125,000 barrels annually — sparks a wide-ranging conversation. The group examines contract distilling versus barrel sourcing, the health of bourbon tourism (still at 2.7 million Kentucky Bourbon Trail visitors), shifting sales numbers, the rise of RTDs, the craft beer parallel, and whether the current market correction is a blip or a turning point. Drew brings a fascinating historical lens, tracing the current Canada trade tension all the way back to Hiram Walker, the McKinley Tariff Act of 1890, and the origins of the Bottled-in-Bond Act of 1897. <br style= "color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spaci
- 1 weeks ago51 min
518. Heirloom Grains & Hazardous Proof: A Craft Rye Deep Dive
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. ** - 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. ** - 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. ** - 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. ** 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.
- 2 weeks ago48 min
517. The New Riff Brown-Forman Sandwich
Welcome back, Roadies! Jim Shannon and Todd are pouring from the Bourbon Road Bar in Simpsonville, Kentucky for a fun four-bottle session that pits a pair of Brown-Forman special releases against two standout expressions from New Riff Distilling out of Newport, Kentucky. It is a night of limited finds, generous friends, and some genuinely unexpected flavor profiles. On the Tasting Mat: - Kentucky Boy (Brown-Forman, 100 Proof): A one-time-only release crafted by Woodford Reserve master distiller Elizabeth McCall and Old Forester assistant master distiller Caleb Trigo to honor master distiller emeritus Chris Morris on his 50th year at Brown-Forman. The blend draws from Woodford Reserve Double Oaked barrels, Old Forester Birthday Bourbon barrels, and King of Kentucky barrels, ringing in at 100 proof with an estimated age of around 10 years. The nose is a quintessential Brown-Forman showcase — rich chocolate, dried cherry, and leather — while the palate delivers mature oak, a hint of cranberry, dried fruit, and a touch of tobacco and barn. Proceeds benefit Second Stride, an equine adoption charity for retired thoroughbreds. MSRP $99.99. ** - New Riff Duet (111.2 Proof, 6 Year): A collaboration between New Riff Distilling and Cincinnati's Rheingeist Brewery, built on a highly distinctive mash bill of 57% malted barley, 37% raw barley, and 6% rye. Aged six years primarily in new American oak, then finished in Spanish Oloroso and Pedro Jiménez sherry casks, rested in large oak foeders used for beer maturation at Rheingeist, and finally re-barreled in used American oak before bottling at 111.2 proof. The nose opens with a soft, fresh honeydew melon quality, while the palate pivots dramatically — bready, honeyed, zesty citrus, and a long, drying finish that just keeps going. MSRP $79.99. ** - New Riff Headliner 2026 Punk Rock Edition (118.8 Proof): The second installment of New Riff's annual charity-focused Headliner series, celebrating the 50th anniversary of punk rock. It marks the first Headliner blend in which every whiskey is at least 10 years old and the distillery's first 50/50 bourbon and rye blend. The recipe combines 50% 11-year malted rye bourbon (65% corn, 30% malted rye, 5% malted barley), 25% 11-year straight rye (95% rye, 5% malted rye), and 25% 10-year Balboa rye (95% Balboa rye, 5% malted rye). Non-chill filtered at 118.8 proof. The nose delivers compact black pepper and clove with dark fruit and baking spice, while the palate is warm, buttery, and silk-textured with rye spice, citrus, and a pleasurable but relatively brief finish. A portion of sales benefits Big Brothers Big Sisters of Greater Cincinnati and Tri-State Trails. MSRP $150, sold via online lottery with distillery pickup required. ** - Jack Daniel's Angel Share Distillery Series #17 — High Angel Share (138.4 Proof): Release 17 in Jack Daniel's limited Distillery Series, drawn from barrels aged on the very top floor of Barrelhouse 1-13 on Cox Hill. Extreme heat drove exceptional evaporation, concentrating flavors and proof in this traditional Tennessee whiskey built on a mash bill of 80% corn, 12% malted barley, and 8% rye. Bottled at a commanding 138.4 proof. The nose is unmistakably Brown-Forman in character — brown sugar, dark oak, leather, and Rick house funk — with a palate that brings concentrated apple butter, cinnamon, and white pepper on a warm, sizzling finish. Released August 2026, available primarily at the distillery and surrounding retailers in a 375ml bottle at approximately $45. ** Whether you are tracking down a charity bottle to honor a legend, hunting a brewery-distillery collaboration pushing the boundaries of mash bill creativity, or chasing a cask-strength Tennessee whiskey pulled from the very top of the Rick house, this episode has something for every kind of whiskey adventurer. A huge thank you to John Griffin and Jeff Wack for making tonight's pours possible. Cheers to Chris Morris on 50 remarkable years, and we will see you down the Bourbon Road.
- 3 weeks ago1h 0m
516. Cigar Batches, Blends, and Rum Finishes with Adam Dorman
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. ** - 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. ** - 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. ** - 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. ** 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.
- Sep 30, 20261h 0m
515. Revenge of the Maltmigos: Five American Single Malts Across Five States
The Maltmigos ride again! Jim Shannon and Todd Ritter welcome back two fan favorites — Amzie Wenning and Rob Carter — for another deep dive into the world of American single malt whiskey. Recorded at the Corner Rickhouse in Frankfort, Kentucky, this episode sends the foursome on a cross-country tasting journey spanning North Carolina, Minnesota, Maryland, Virginia, and Colorado, all without leaving their seats. On the Tasting Mat: - Lost Lantern Single Cask — Oak & Grist Distillery American Single Malt (125.6 Proof, 3 Years Old): A grain-to-glass single malt from Black Mountain, North Carolina, sourced by independent bottler Lost Lantern. Distilled using locally sourced barley within 60 miles of the distillery and aged in used bourbon barrels, this three-year-old pours a light straw color. The nose is immediately fruity and aromatic — apple juice, white grape, and a touch of apple brandy — with a mild ethanol lift. On the palate, juicy orchard fruit gives way to a buttery warmth with a subtle floral honeysuckle note and a spicy white pepper and anise finish. Retail: ~$90. ** - Brother Justice American Single Malt Single Barrel (125.7 Proof): From Minneapolis, Minnesota, this craft whiskey uses 100% Minnesota-sourced malted barley. Named for a Benedictine monk who built stills for struggling farmers during Prohibition, Brother Justice leans into darker, richer territory. The nose opens with dark fruit, oak, and a hint of chocolate brownie — think cosmic brownie — with a whisper of anise. The palate delivers a full, warming experience with chocolate mint, fig Newton, and a touch of orange zest. Retail: ~$85. ** - Old Line Spirits Madeira Cask Finished American Single Malt Single Barrel (125.4 Proof, 7 Years Old): Produced by two retired Navy aviators in Baltimore, Maryland, this single barrel was aged four years in new American oak before spending three years finishing in Madeira casks. The color is strikingly dark, and the nose is nothing short of decadent — molasses, pralines, maple, fruitcake, and toasted nuts. On the palate, rich Kahlúa-like flavors of roasted coffee, dark chocolate, and rum-forward sweetness emerge, with a lingering anise and licorice finish. Retail: ~$65. ** - Virginia Distillery Company First Cut Cigar Blend (108 Proof, 7 Years Old): The largest dedicated American single malt distillery in the U.S., Virginia Distillery Company in Lovingston, Virginia, produced this ambitious expression. Aged five years in ex-bourbon barrels, it was then finished across eight different cask types: Sherry, Fino Sherry, Port, STR (Shave Toasted Re-Charred), Chateau Palmer Cabernet, Armagnac, Cognac, and Islay Scotch casks. The nose is Scotch-forward with dark fruit and a subtle smokiness. The palate is concentrated and slightly sticky, with smoked chocolate, bright berry, wine-forward fruit, and a savory Port character. Retail: ~$60. ** - Stranahan's Founders Release American Single Malt (120 Proof, 12 Years Old) [Bonus Pour]: One of the pioneering names in American single malt, Denver-based Stranahan's was founded in 2004 using Flying Dog Brewery's 100% malted barley beer wash. This rare 12-year Founders Release was aged in heavily charred new American white oak before finishing in ex-bourbon and blonde ale casks. The nose is like walking into a bakery — almond extract, cinnamon buns, candied pecans, coconut, and orange zest. On the palate, cinnamon butter, caramel, and a cream-center candy sweetness shine through, with warm spice and a long, lush finish. Retail: ~$199. ** The Maltmigos prove once again that the American single malt category is anything but predictable. From a bright, Scotch-inspired three-year-old out of Appalachia to a 12-year Colorado pioneer that conjures a bakery in full swing, today's lineup showcases the incredible range that American distillers are bringing to malted barley whiskey. Keep an eye on these producers — and if you spot any of these bottles on a shelf, don't hesitate.
- Sep 23, 20261h 4m
514. Picking the Perfect Barrel: Jackson Purchase Live on the Mat
Todd Ritter flies solo without his usual co-host Jim Shannon, but he's far from alone — returning guest Amzie Winning 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. ** - 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. ** - 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. ** - 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. ** - 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. ** 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.
- Sep 16, 202653 min
513. Mizunara Madness: Four Very Different Japanese Oak Finishes Compared
Todd Ritter and Jim Shannon are back at the Corner Rick House in Frankfort, Kentucky, diving deep into one of whiskey's most exotic finishing woods — Mizunara oak. Native to Japan and harvested only from trees aged 200 to 500 years old, Mizunara (Quercus crispula) barrels can cost anywhere from four to six thousand dollars each, making them one of the rarest and most expensive casks in the whiskey world. The duo explores how four very different American whiskeys — from craft operations to storied Kentucky distilleries — interact with this sandalwood-and-coconut-forward Japanese oak, proving that the same finishing wood can yield wildly divergent results depending on the base spirit, age, and fill history of the cask. On the Tasting Mat: - Four Roses Experimental Series #001 Mizunara Cask Finish: A first-ever experimental cask release from Four Roses, this six-year OBSK Kentucky straight bourbon (65% corn, 35% high rye, 5% malted barley, K yeast strain) is bottled at 104 proof in a 375ml format with an MSRP of $55. The nose is bright, floral, and citrus-forward with lemon and green apple; the palate opens with a wave of sweetness, baking spice, and a striking citrus note reminiscent of lemon heads, finishing with an Arnold Palmer-like tea-and-lemonade quality. ** - Starlight Mizunara Reserve Small Batch #0003: An annual limited release from Starlight Distillery in Indiana, this 110-proof eight-barrel blend marries two mashbills — a three-grain corn/rye/malt and a four-grain corn/rye/malt/wheat — both from sweet mash recipes, finished six to eighteen months in Mizunara. The nose is subtle and requires coaxing, offering darker caramel, sandalwood, and incense-like depth. The palate delivers a memorable toasted coconut and piña colada quality alongside baking spice and darker fruit, with a rich mid-palate that rewards patience. MSRP $150. ** - Hard Truth Barrel Finish Reserve Series Mizunara Finished Weeted Bourbon: From Hard Truth Distillery in Nashville, Indiana, this 116-proof weeted bourbon (69% corn, 19% wheat, 12% malted barley) delivers one of the most aromatic noses of the session — a vibrant, evolving fruit medley of raspberry, strawberry, light cream, and peach that practically leaps from the glass. The palate rolls across the entire mouth with creamy berry sweetness before an unexpected burst of spice on the back of the palate, finishing long with a persistent, satisfying sizzle. MSRP approximately $75. ** - Dark Arts Whiskey 7.5-Year Mizunara Finished Bourbon (Bourbon on the Banks Pick): A Bourbon on the Banks exclusive private selection from Dark Arts Whiskey in Lexington, Kentucky, this 7.5-year MGP high-rye bourbon (60% corn, 36% rye, 4% malted barley) is limited to just 72 bottles. The nose opens with a fresh, slightly minty brightness layered with cooked apple and a distinctive sawdust-and-sandalwood Mizunara character suggesting a first-fill barrel. The palate is velvety and full-mouthed with a sticky, lingering texture, coconut on the finish, and a gentle white pepper mid-palate spice that builds slowly. ** The Corner Rick House session wraps up with all four glasses back on the mat for a final comparative lap, confirming just how dramatically the same finishing wood transforms depending on the vessel, the base whiskey, and the hand guiding the selection. Todd and Jim also reflect on a recent listener meetup at the Corner Rick House — joined by Bourbon Roadies from Ohio, Florida, and Georgia as well as members of the Frankfort Bourbon Society — and preview upcoming events including Bourbon on the Banks. Whether you are a longtime Mizunara devotee or approaching Japanese oak for the first time, this episode is a masterclass in how one rare cask can tell four completely different stories.
- Sep 9, 20261h 9m
512. Everything You Didn't Know About Four Roses Single Barrels
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. ** - 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. ** - 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. ** - 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. ** 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!
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About The Bourbon Road
The Bourbon游戏副本 Road is two friends sharing pours and good stories with interesting guests. Each week we sip on bourbon while talking with celebrities, musicians, chefs, authors, industry experts and everyone in between. If bourbon makes it better... or even the other way around, then we want to talk about it.
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