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 dramatically
• And why your taste in whiskey evolves over time

If you’ve ever struggled with rye… this is the episode that might change your mind.

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 alongside some of the best double oaked expressions out there.

From there, the conversation shifts.

We discuss a creator attempting to visit every stop on the Kentucky Bourbon Trail and ask whether it’s actually possible to have a “bad” distillery experience.

It leads to a surprisingly hard question: What’s the least impressive distillery experience we’ve had?

And even then, the answer isn’t straightforward.

This episode is about great bourbon, memorable experiences, and why some distilleries, like Peerless, are worth going back to again and again.

00:00 Opening the bottle 00:45 What is Peerless Double Oaked 01:45 How Peerless is different 03:00 Colour and nose 04:15 First taste reactions 05:30 Why we opened it now 06:30 Bourbon trail creator discussion 08:00 Can you have a bad distillery 09:30 Least impressive experiences 11:30 Why Peerless stands out 13:00 Going back again 13:30 Wrap and cheers

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 surprising balance at 50% ABV.

From there, it turns into something bigger. Why have we avoided Jack Daniel’s for so long? Is that an Australian thing? And are we missing out on some genuinely great whiskey because of old perceptions?

We also dig into the Lincoln County Process, the definition of Tennessee whiskey, and the story behind Jack Daniel’s and Nearest Green, which is one of the most important and increasingly recognised stories in American whiskey.

And with an upcoming trip to Lynchburg, there’s more to come.

00:00 Opening the bottle 00:45 What is Triple Mash 02:00 Nose and first impressions 03:15 Cinnamon and caramel notes 04:30 Palate reaction 05:30 Banana and spice flavours 06:30 Avoiding Jack Daniel’s 07:00 Tennessee whiskey vs bourbon 08:00 Lincoln County Process explained 08:30 Nashville and Lynchburg plans 09:00 The Nearest Green story 09:30 Rethinking Jack Daniel’s