Aussie Bourbon Lovers

Dave n H taste and celebrate the new Peerless 10-year Henry Craver edition, describing its stunning colour, rich mouthfeel and tasting notes like citrus, marmalade, coconut, vanilla and caramel. They discuss the bottle’s limited release, the queue at the distillery, and why this bourbon has a devoted following.

The episode also explores Peerless’s craft approach—sweet mash, barrel-proof bottlings and Corky Taylor’s commitment to qu...

This episode dives into George Remus Straight Bourbon Whiskey — a widely available bottle that seriously overdelivers for the price.

We break down:

• Why MGP whiskey has become so respected
• What makes this a standout value bottle
• And the wild story behind George Remus himself

From pharmacist to criminal lawyer to “King of the Bootleggers,” Remus’ story is one of the most fascinating in bourbon history — and possibly even i...

This episode dives into Virginia Black American Whiskey — a bottle backed by Drake that raises more questions than answers.

It’s not labelled as bourbon. It’s distilled in Indiana. It’s darker than it should be for its age.

So what’s actually going on?

We break down:

• What likely sits behind the liquid (MGP sourcing)
• Why it doesn’t qualify as bourbon
• Whether flavouring or finishing is involved
• And why, despite all that… it’s ac...

To celebrate 100 episodes, we finally open one of the most hyped bourbons in the world — George T. Stagg from the Buffalo Trace Antique Collection.

At 135 proof and uncut, it’s everything you’d expect… and more.

But this episode goes beyond the pour.

We reflect on:

• Our favourite moments from the podcast
• The incredible people we’ve met along the way
• What surprised us most about the bourbon industry
• And why we feel like we’re on...

This episode dives into Elijah Craig Kentucky Straight Rye — and the surprisingly confusing world of what “straight rye” actually means.

We break down the legal definition, taste profile, and why this particular rye is so approachable — especially for bourbon drinkers who aren’t usually fans of rye.

Along the way, we explore:

• What “barely legal rye” means
• Why rye can feel spicy or aggressive
• How mash bill changes flavour drama...

This episode starts with a long-awaited moment.

We finally open a Peerless Double Oaked Bourbon, a bottle that’s been sitting on the shelf for a while, signed at the Kentucky Bourbon Festival and calling out to be opened.

We talk through what makes Peerless different as a distillery, including their sweet mash process, barrel-proof approach, and double oaked finishing. The result is a rich, dessert-like bourbon that easily stands a...

This episode is a bit of a reset for us.

We’re drinking Jack Daniel’s Triple Mash, a blend of Tennessee whiskey, rye and American malt, and it opens up a conversation we probably should have had earlier.

What exactly is a “triple mash”? How does it taste? And how does Tennessee whiskey actually differ from bourbon?

We talk through the flavour, which is far more complex than expected, with notes of caramel, cinnamon, fruit and a sur...

This episode is about a whiskey with a story that changed after we bought it.

We’re drinking Treecraft Small Batch American Whiskey, picked up directly from a small distillery on Treasure Island in San Francisco Bay. At the time, it stood out because it was local, unusual, beautifully packaged, and worth supporting. It wasn’t a favourite pour then, and it still feels a little young now, but the story behind it has become far more m...

This is a different kind of episode and an extra long one, because Ashley Barnes takes us deep into the actual process of blending bourbon at The Blending House in Kentucky.

Ashley is the Master Blender here, and instead of simply pouring us a finished whiskey, she walks us through how a real blend comes together. Starting with 18 barrels, she explains how she evaluates them, separates them into flavor groups, and builds them back ...

This episode is all about rethinking rye whiskey.

We’re drinking WhistlePig 10 Year Small Batch Rye, a Vermont whiskey that helped change our minds about rye.

WhistlePig started as a non-distilling producer, sourcing whiskey before eventually building its own distillery. Under the guidance of legendary Master Distiller Dave Pickerell, the brand became one of the most recognised names in American rye.

The whiskey itself is surprisin...

We’re cracking open a New Riff Single Barrel from Kentucky Bourbon Festival 2025, signed by Master Distiller Brian and chosen as a  Distiller’s Row pick.

New Riff built its name on transparency and tradition, non chill filtered, bottled in bond releases, and a commitment to quality. This single barrel clocks in at 116 proof and delivers deep caramel, dried fruit, leather and earthy richness from nose to finish.

But the bigger quest...

This episode is about more than bourbon. It’s about travel, memory, and the way a bottle can take you straight back to a moment in time.

We’re drinking the Maker’s Mark Singapore City Expression from the Wood Finishing Series, one of the international airport exclusives that can only be purchased in that specific city.

Using Maker’s unique stave finishing process, this release builds on the familiar Maker’s profile but layers in ri...

Denver Cramer is back, and we’re finishing a bottle the right way: on the mic, with a Michter’s Barrel Strength Rye (2016).

We talk about the signature Michter’s profile and why it hits so consistently. Denver’s take is simple and convincing: barrels, careful temperature control during ageing, and that lower barrel entry proof mindset that prioritises flavour over efficiency.

Then we get nerdy about glassware. Denver explains what ...

This episode is a little different. We’re drinking Casey Jones Cinnamon Cut Whiskey, a pour that doesn’t pretend to be subtle and doesn’t try to be bourbon.

The aroma hits instantly. Cinnamon scrolls, bakery air, full-bodied spice. If you love cinnamon, this one is impossible to ignore.

We unpack the incredible Prohibition-era story of Casey Jones, the master still maker whose square copper stills were designed to be portable and f...

We’re back at Bardstown Bourbon Company with Jake Sulek in the Heritage Library to taste the Origin Series High Wheat, the newest addition to Bardstown’s flagship lineup.

This one pushes wheated bourbon into a big territory, with 39% wheat and only 53% corn in the mash bill. Jake walks us through what makes a bourbon “wheated”, why wheat tends to drink softer than rye, and the flavour lane he gets from this bottle: stone fruit, bak...

This episode is all about barrels and why they matter more than most bourbon drinkers realise.

While sipping Booker’s bourbon, we unpack our visit to Independent Stave Company in Kentucky. From hand-selecting oak staves to steam-bending barrels with no glue, the craftsmanship behind every barrel blew our minds. We talk through why barrels are built the way they are, how different distilleries specify their own unique barrel profile...

We’re back in Lawrenceburg, Kentucky with Greg from Larrikin Bourbon Company to taste a fresh release that just launched at the Bourbon Festival: Larrikin Cigar Lounge.

It’s a nine-year-old, high-rye bourbon built from five finishing barrels, including French cognac, Spanish Madeira, maple syrup barrels, and Brazilian jackfruit wood, plus the smallest possible “whisper” of Ambarana to make the whole blend snap into place. Greg expl...

We’re kicking off the year with a bourbon that doesn’t come from Kentucky, and that’s exactly why we wanted to talk about it.

This episode features Fray Ranch straight bourbon whiskey from Fallon, Nevada. A true farm-to-bottle operation where every grain is grown, malted, distilled, and bottled on site. That approach gives this bourbon a flavour profile that surprised us straight away, with bright fruit notes, a waxy mouthfeel, and...