Aussie Bourbon Lovers

Sometimes you need to stop choosing your own bourbon and let someone else put something in your glass. That's how we discovered 2XO Sneakerhead Blend at Evergreen Liquors in Louisville. We told an incredibly knowledgeable bartender what we liked, asked him to pour us something we hadn't tried—and ended up liking his recommendation enough to bring a bottle all the way back to Australia. This week we're revisiting that bottle and finding buttery hazelnuts, candied orange, chocolate, oak and even some popping candy. We also get into Dixon Dedman and the story behind 2XO, what "Two Times Oak" actually means, why this expression has a sneaker on the label, and why a high-rye bourbon can still surprise someone who doesn't normally go looking for high-rye whiskey. The moral of this one is pretty simple: try new things.

This week we're opening our first bottle of Pinhook—and Helen was sold before we'd even tasted it because it came dipped in purple wax. It's a Pinhook Single Barrel Cask Strength selected by Whiskey Hunt Australia: five years old, 115 proof and packed with fresh fruit, green apple, caramel and some rather unexpected fairy-floss vibes. But the story behind Pinhook might be even more interesting than the whiskey. We discover why its bottles deliberately resemble wine bottles, why Pinhook doesn't necessarily want every year's whiskey to taste identical, how thoroughbred racing inspired the brand, and what the term "pinhooking" actually means. We also get into sourced whiskey, single-barrel selections and why supporting Australian groups doing barrel picks ultimately means more interesting bourbon making its way to Australia.

This week we're opening a particularly special bottle: a 2025 Michter’s 10 Year Kentucky Straight Bourbon that Dave's friends gave him for his 40th birthday. And it's an absolute cracker. We find currants, dark chocolate, baked fruit, caramel and sweet oak before getting into some of the things that make Michter’s whiskey so distinctive. We work our way through six production choices Michter’s makes differently, including its 103 barrel-entry proof, extended wood seasoning, toasted barrels, small batch sizes, custom filtration and heat cycling its warehouses. We also revisit what Andrea Wilson and Dan McKee taught us at Michter’s Shively distillery, talk about Michter’s being named the World's Most Admired Whiskey for the fourth year running, and explain why a Michter’s 10 Year can actually be considerably older than the number on the bottle. A special whiskey, for a special birthday, from some fabulous friends. Cheers!

This week we're pouring Barrell Bourbon Batch 36, a fascinating blend of bourbons sourced from Kentucky, Indiana and Tennessee. The components range from 7½ years old all the way to 15 years, with a derived mash bill of 79% corn, 16% rye and 5% malted barley. And it's bloody good. We find citrus, marmalade, strawberry jam and a wonderfully chewy caramel character before getting into the bigger story behind the bottle: why being a non-distilling producer gives blenders the freedom to combine different ages, mash bills and distilleries to create something completely new. We talk Barrell Craft Spirits, Seagrass, Pursuit Spirits, Ashley Barnes and The Blending House, and why the people who can take a collection of completely different barrels and turn them into something this cohesive still seem a bit like crazy scientists to us.

This week we're pouring a Maker’s Mark Private Select hand-selected by Whiskey Hunt Australia. The Private Select program takes the wood-finishing idea behind Maker’s Mark 46 and gives groups the chance to create their own expression using a combination of different finishing staves. And this particular selection is fascinating. It's still unmistakably Maker’s Mark, with the familiar sweetness, cherry and creamy wheated mouthfeel, but there's considerably more oak, roast and toast than we're used to finding in Maker’s. We talk about how Private Select works, why two selections from the same distillery can taste completely different, the fun and risk of buying barrel picks, and what actually happens inside Maker’s Mark's limestone cellar. Plus, Dave spectacularly misreads the stave recipe before eventually getting it right. Cheers!

Kentucky Bourbon Festival is only weeks away, so this week we're opening one of our favourite festival finds. It's a Burton James Single Barrel Wheated Bourbon selected for Kentucky Bourbon Festival, and while we enjoy it we share our biggest tips for anyone making the trip to Bardstown. From avoiding queues and pacing yourself to taking notes, staying hydrated and making time to meet people, these are the things we've learned after several Kentucky Bourbon Festivals. If you're heading over this year, we hope these tips help you get even more out of an incredible weekend.

Dry July continues, so we're revisiting one of our favourite interviews. This week we're back at Star Hill Farm with Dr. Blake Layfield from Maker's Mark. Sharing a pour of Maker's Mark Cellar Aged, Blake explains the science behind maturation, how oak transforms spirit into bourbon, and why Maker's Mark continues investing heavily in understanding flavour. It's one of the most insightful conversations we've had, offering a rare look behind the scenes at one of the world's most iconic distilleries.

Dry July continues, so we're revisiting another one of our favourite interviews. This week we're back with Caryn Wells, National Brand Ambassador for Green River Distilling Co. Caryn walks us through the difference between Green River's High Rye and Wheated Bourbons before sharing some fantastic advice on how to nose, taste and enjoy bourbon. From the "Kentucky Chew" to why your first sip always tastes different, this episode is full of practical tips for anyone looking to get more enjoyment from their whiskey. And most importantly... Drink it however you like.

For Dry July we're revisiting another favourite interview. This time we're back with Greg Keeley from Larrikin Bourbon Company in Lawrenceburg, Kentucky. Greg walks us through the creation of Larrikin Cigar Lounge, explains why he thinks "cigar blend" is mostly a marketing term, and shares how a tiny amount of Amburana became the missing ingredient in the final blend. We also dive into American Light Whiskey, Kentucky bourbon culture and some brilliant stories about Jimmy Russell and the incredible generosity of the bourbon community.

For Dry July we're revisiting one of our all-time favourite interviews. We roll back to sit down with Michter's Master Distiller Dan McKee and Master of Maturation Andrea Wilson while enjoying their incredible 2024 Michter's 10 Year Bourbon. The conversation explores why Michter's once delayed an entire 10 Year release because it didn't quite meet their standards, how heat cycling changes whiskey maturation, why lower barrel entry proof creates richer flavours and how every bottle is blended to create an unforgettable drinking experience. It's one of the most insightful conversations we've had about what separates great bourbon from truly exceptional bourbon.

This episode we're pouring Old Grand-Dad 114. A high-proof bourbon with a cult following, a recipe that dates back to the 1800s, and a surprisingly strong connection to Basil Hayden. Along the way we discuss: • What the 114 means • The James Beam connection • Why the bottle looks so old-school • Bourbon value for money • Vanilla, caramel and cinnamon tasting notes • Why enthusiasts keep recommending this bottle A classic bourbon that proves you don't need fancy packaging or limited releases to win fans.

This episode we're pouring one of the most unusual bottles we've ever brought home from Kentucky. The Elijah Craig Barrel Select Grenade Bottle. A tiny barrel-shaped release from Heaven Hill that bourbon fans actively seek out whenever it appears at the distillery. Along the way we discuss: • The Heaven Hill experience • Bourbon hunting in Kentucky • Single barrel whiskey • Why rare doesn't always mean favourite • Christmas cake and dried fruit tasting notes • Elijah Craig's different expressions A fun discussion about hype, scarcity, and finding what you actually enjoy drinking.

Dave and H taste Jack Daniel's Bonded (released May 2022), compare it to the classic JD No.7, and share tasting notes of dark chocolate, fruit & nut and banana on the nose and palate. They agree this bonded expression drinks nicely neat and highlights the higher proof character. The episode explains the Bottled‑in‑Bond law (1897) and its rules: one distilling season, one distiller, one distillery, a minimum of four years aging in bonded warehousing, and bottling at 100 proof. They discuss historic bonded warehouses and what the designation means for quality and consistency. Dave and H also unpack the Tennessee whiskey distinction — the Lincoln County Process (maple charcoal filtering) — and how it relates to bourbon.

This episode we open a bottle that nearly disappeared before we recorded it. Weller Antique 107 Barrel & Batch Single Barrel Pick A wheated bourbon packed with: • Buttered cinnamon toast • Vanilla pod • Apricot notes • Rich caramel sweetness We also explore: • The story of William Larue Weller • How wheated bourbon changed whiskey history • The connection between Weller and Pappy Van Winkle • The famous Weller Rainbow lineup • Why single barrel picks can be so special And the story behind the friend who gifted us this bottle. One pour. Ten minutes. Aussie Bourbon Lovers.

We open and taste the Maker's Mark Cellar Age 2023, describing rich notes of maple syrup, stroopwafel-like caramel, cinnamon spice, and a lingering cherry sweetness with a long, sticky mouthfeel. The episode also explores the bottle's story: how Maker's Mark finishes select barrels in a cool cellar to slow oak influence, the limited annual release, memories of visits to Kentucky, and why this expression is considered a standout value worth seeking out in duty-free or at festivals.

This episode we open a Las Vegas store pick: Old Forester 100 Proof Barrel Pick from Liquor Lineup. After a recommendation from listener Lee, Dave made the drive across Vegas during a work trip to visit one of the city’s best whiskey stores. The result? A ridiculously good Old Forester barrel pick packed with: • Cherry pie notes • Candy sweetness • Molasses • Caramel • Jolly Rancher flavours We also chat about: • Why barrel picks are such a fun part of bourbon culture • How whiskey stores in America differ from Australia • Why travel bottles carry memories • The challenge of choosing which bottles make it home in your luggage

This episode we open one of the more unusual bourbons we’ve brought back from America: Frey Ranch Quad Malt Four Grain Bourbon. A distillery-only release from Nevada that takes farm-to-glass whiskey seriously. Every grain is grown on the property. Every grain is malted. Everything happens on the farm. We talk about: • Visiting Frey Ranch in Nevada • The drive through Reno and Fallon • Why this bourbon tastes unlike most Kentucky bourbon • Whether fully malting all four grains changes flavour • Farm-to-glass distilling done properly Tasting notes include: • Maltesers • Malt biscuits • Chocolate • Butter • Grain character And one big regret: Not bringing more home.

H & Dave enjoy Larrikin's Small Batch Kentucky Straight Bourbon Whiskey—an approachable 40% ABV, six-year-aged bourbon with a mash bill of 86% corn, 10% rye and 4% malted barley. Tasting notes highlight caramel, vanilla, biscuity sweetness and warm spice (think apple pie, nutmeg/cinnamon), plus the brand’s laid-back Aussie charm and friendly distillery vibe.

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 quality—plus personal anecdotes about sourcing the bottle and why it’s hard to find outside Kentucky.

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 inspired The Great Gatsby. A great mix of accessible bourbon, great value, and one hell of a story. 00:00 Introduction to George Remus Bourbon 03:11 The Story Behind George Remus 06:02 The Legacy of Prohibition and Bootlegging 09:13 Tasting Notes and Final Thoughts