Welcome back to another episode of the Bourbon Road podcast! This week, Todd Ritter is holding down the fort solo while Jim Shannon escapes to warmer weather. But Todd isn't drinking alone at the Bourbon Road bar; he's joined by two fantastic returning guests to celebrate the Bottled in Bond Act. Amsey Wenning, the "Alec Baldwin of the show" from the Frankfort Bourbon Society and Bourbon on the Banks, is back, along with filmmaker Bo Cumberland, the director behind the Frankfort: The Heart of Bourbon documentary.

The guys dive into a deep discussion about Bo's recent documentary work. With his Frankfort film approaching 22,000 views on YouTube, Bo shares the overwhelmingly positive response it has received. He also talks about his exciting new series, Forging a Bourbon Legacy, which explores the deep, intertwining roots of bourbon history in Anderson County. Through short-form episodes, Bo is uncovering the fascinating stories of families and figures like the Ripy family, the Bonds, Judge McBrayer, and the history behind Wild Turkey, proving that Kentucky's bourbon history is anything but simple. Amsey also shares some incredible news about the Bourbon on the Banks festival, revealing that the charity-driven event recently distributed over $100,000 to local organizations, with volunteers getting a say in where the funds go.

Of course, a Bottled in Bond celebration requires some stellar 100-proof whiskeys, and the tasting mat is loaded with unique and highly anticipated pours:

First up is a true dusty: 1992 Old Crow Bottled-in-Bond. This 4-year-old Japanese export delivers a classic bourbon nose with rich caramel and dark colors that defy its age. The guys marvel at its luscious mouthfeel and cherry caramel notes, finding it vastly superior to modern iterations of the brand and proving that the "good Old Crow" was truly something special.

Next, Amsey brings a unique bottle to the table: Angel's Envy Cask Strength Bottled in Bond. A rare combination of terms, this 6-year-old bourbon achieves its 100 proof through a lower barrel entry proof and meticulous blending rather than adding water. The crew discovers an intriguing almond and amaretto nose, followed by a soft, fruity palate with hints of green apple, light caramel, and a sweet confectioner's sugar finish that drinks surprisingly gentle.

Finally, they head south to sample the Old Dominick Bottled in Bond Tennessee Whiskey. Produced in Memphis, this expression features a mash bill of 75% corn, 13% rye, and 12% malted barley. It undergoes the Lincoln County process and is aged in West Tennessee white oak with a heavy #4 alligator char. The result is a bold, earthy pour with notes of dark cherry, sweet pipe tobacco, and a pleasant graininess that finishes with a spicy, white pepper kick.

Tune in as the guys sip through these incredible bonded whiskeys, debate the merits of short-form versus long-form storytelling, and share plenty of laughs along the way. Cheers!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to The Bourbon Road! This week, Jim Shannon and Todd Ritter are back in the Corner Rickhouse at the Frankfort Bourbon Society for a classic review episode. With a lineup of four highly distinct and highly anticipated expressions, the guys are ready to dive deep into some serious tasting, ranking, and blending.

Before the tasting begins, Jim shares a quick story about a trip to the Perryville Battlefield State Historic Site with his father, reflecting on the weight of history and the value of experiencing it firsthand. They also take a moment to shout out the Bourbon on the Banks festival in Frankfort. Thanks to the support of the Bourbon Roadies and the local community, the event recently distributed over $100,000 to local charities. (Pro tip: Tickets for this year's event go on sale in mid-March, so plan ahead!)

Then, it is time to get to the whiskey. This week's tasting mat is an eclectic mix of sourced blends, historic tributes, and boundary-pushing ryes:

• Short Barrel 4-Grain Kentucky Straight Bourbon: This 92-proof everyday sipper is an NDP blend out of Atlanta. It combines a wheated bourbon from Wilderness Trail (64% corn, 24% wheat, 12% malted barley) with a rye bourbon from Green River (70% corn, 21% rye, 9% malted barley). The final blend leans heavily on the wheat, delivering a soft, floral nose and a palate reminiscent of honey, sweet tea, and toasted cereal.

• Old SteelHouse Blueprint Series Batch 002: Sourced entirely from Wilderness Trail, this 105-proof wheated bourbon (64% corn, 24% wheat, 12% malted barley) is aged 5 years. Created as a tribute to the 1933 architectural plans of the T.W. Samuels Distillery, it offers a darker, richer profile than the first pour, with notes of dark fruit, leather, and a surprisingly spicy, pepper-forward finish.

• High West Cask Strength Blend of Straight Bourbon Whiskeys: Hailing from Park City, Utah, this 117-proof blend combines whiskeys aged 6 to 20 years from Kentucky, Indiana, and Tennessee. Jim and Todd are blown away by its complex nose of fresh hay, wet stone, and Dickel-esque vitamins, giving way to a bold, chewy palate full of dark cherry, peanut butter, and baking spice.

• Leopold Bros. Three Chamber Rye (Batch 001): The grand finale is a highly anticipated 109-proof rye from Denver, Colorado. Distilled on a custom-built Three Chamber still—a design abandoned after Prohibition—this 80% Abruzzi rye and 20% floor-malted barley whiskey boasts a remarkably low barrel entry proof of 100. It delivers an intense, grain-forward profile bursting with floral potpourri, licorice, and rye bread notes.

After sipping through the lineup, Jim and Todd reveal their personal rankings—and find themselves completely split on the top two spots! To close out the show, Todd creates a "Boo-Rye" blend in his glass, combining the Short Barrel, Old SteelHouse, and High West to see how the flavors marry. Tune in to hear the final tasting notes and find out if this impromptu blend was a winner.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are joined by a special guest, Pete Marino, the President of Lofted Spirits. If the name Lofted Spirits sounds new to you, you aren't alone—but you definitely know their brands. Pete is here to pull back the curtain on this newly formed parent company that oversees two of the hottest names in the industry: Bardstown Bourbon Company and Green River Spirits.

Pete shares his fascinating journey from a long career in the beer industry (working with brands like Miller and Coors) to leading the charge in American whiskey. He discusses the unique philosophy behind Lofted Spirits, describing Green River as "bourbon without the bullshit" and Bardstown as the home of innovation where there is "nowhere we won't go" to find great whiskey. The conversation dives deep into how the company balances its massive contract distilling operations with building its own award-winning brands, and Pete drops some exciting news about upcoming expansions, including a new small-format bottling line that will bring 50mL and 375mL bottles to market.

Of course, it wouldn't be The Bourbon Road without a stellar lineup of pours. The tasting mat is packed with four distinct expressions from the Lofted Spirits portfolio, showcasing the range and craftsmanship of their teams:

• Bardstown Bourbon Company Origin Series Bottled-in-Bond: This 6-year-old high-rye bourbon (60% corn, 20% rye, 12% malted barley) is a staple of their core lineup. Clocking in at 100 proof, it delivers a classic bourbon profile that Jim and Todd describe as definitive, well-rounded, and packed with baking spices.

• Bardstown Bourbon Company Origin Series High Wheat: Another 6-year-old stunner, this 39% wheat mash bill is bottled at 106 proof. It offers a softer, floral nose with notes of cherry, vanilla, and honey, accompanied by a surprising white pepper spice on the palate that keeps things interesting.

• Green River Full Proof Wheated Bourbon: A blend of 5-to-7-year-old barrels, this 117.3-proof bourbon is making waves for its incredible value and robust flavor. The hosts rave about its rich, "chewy" texture and notes of dark fruit and oak, declaring it a top contender for the best value in bourbon today.

• Bardstown Bourbon Company Discovery Series #13: The heavy hitter of the group. This blend of 8-to-15-year-old whiskeys is finished in Hungarian oak staves, adding a layer of sophisticated spice and dark fruit. At 110.8 proof, it brings a complexity that earns its place as the "big dog" of the tasting.

Throughout the episode, Pete gives listeners a sneak peek into the future of both brands, including label evolutions and the promise of more age-stated releases. Whether you are a fan of traditional heritage brands or cutting-edge innovation, this episode offers a perfect pour of industry insight and whiskey appreciation. Tune in to find out which of these four bottles won the hearts (and palates) of Jim and Todd!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter hit the road, navigating a snowy and icy Kentucky winter to visit the historic Sugarbush Farm in Perryville, Kentucky. They are joined by special guests Lizzie and Aaron Haynes, the passionate founders of Peter E. Hart Spirits.

The episode delves deep into the rich history of the farm and its namesake, Sergeant Peter E. Hart. Lizzie shares the incredible story of her great-great-great-grandfather, a Union cavalry sergeant who rode with the 13th Union Cavalry—known as "The Dreaded 13". Sgt. Hart survived the bloody Battle of Perryville in October 1862 and later returned to purchase the very land where Lizzie and Aaron now live and operate their business.

We explore how the couple drew inspiration from this family legacy and granddaddy's porch-side cigar sessions to launch their own whiskey brand. Aaron, a chemical engineer trained through the University of Kentucky's distillation program, brings his technical expertise to the crafting and blending process, ensuring every bottle honors traditional Kentucky methods. The couple discusses the challenges and triumphs of launching their brand as a non-distilling producer (NDP) in 2020, and their exciting future plans to build a 500-gallon still and a tasting room directly on their historic family property.

In this episode, the tasting mat features three exceptional expressions crafted by Aaron and Lizzie. The hosts break down the flavor profiles of each:

• Peter E. Hart Kentucky Rye Whiskey: This rye whiskey is finished in a freshly poured bourbon barrel that was smoked for eight hours with burning staves. Bottled at 100 proof, this expression features a unique sweet smoke profile that tones down the traditional rye spice. The brand blends rye whiskeys that are no younger than three years. The hosts note a chalky Necco candy aroma alongside a light, elegant fruitiness on the palate.

• Peter E. Hart Wheated Kentucky Straight Bourbon (Single Barrel): This limited-edition bourbon originally came out of the barrel at a 130 cask strength before being expertly proofed down to 112 to find the perfect flavor balance. It features a highly unique mash bill using honeyed wheat and honeyed malted barley. The hosts rave about its rich mahogany color, deep caramel notes, and a satisfying butter pecan finish.

• Peter E. Hart Double Oaked 8-Year-Old Kentucky Straight Bourbon: Sourced from Jim Beam, this 105-proof bourbon is double oaked for three months in a Level 4 char ISC barrel without toasting. Its mash bill consists of 67% corn, 23% rye, and 10% malted barley. The secondary maturation creates an elegant, robust pour with intense notes of stewed plums, leather, dried black cherries, and a cinnamon hard candy finish.

Listen in as Jim and Todd savor these incredible pours, discuss the balancing act of running a growing family business, and learn how Peter E. Hart Spirits is blending rich Civil War history with top-tier Kentucky whiskey.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to the Bourbon Road! The long wait is officially over—Jim Shannon has returned from his Dry January hiatus, and he's ready to make up for lost time. Rejoining Todd Ritter in the Bourbon Road bar, the duo wastes no time getting back to business. To celebrate the return of whiskey to Jim's glass, they've lined up a heavy-hitting "review show" featuring four distinct expressions that span the spectrum of rye and bourbon, followed by a chaotic science experiment at the end.

The tasting kicks off with a unique offering from the Castle & Key Experimental Series Rye. This release is finished in Vino de Naranja (Orange Wine) barrels and clocks in at a stout 115.8 proof. It immediately surprises the hosts with vivid notes of chocolate orange and cupcake icing, delivering a "pop rocks" sensation on the palate that balances sweetness with a spicy finish.

Next, they shift gears to a historic brand with the Old Overholt 12-Year Rye. A 117-proof Monongahela-style rye, this bottle offers a stark contrast to the first pour. Jim and Todd discuss its dignified, "elderly" profile, noting deep flavors of leather, dried cranberry, and peppery spice. It sparks a conversation about how extra age transforms the typical bright rye profile into something much drier and more complex.

Moving into bourbon territory, the guys crack open a bottle from the future—the Elijah Craig Barrel Proof B525. Sitting at 126.2 proof with an age statement of 11 years and 6 months, this release brings the heat and the flavor. The hosts uncover rich layers of brown sugar, molasses, and stewed plums, finishing with a distinct note of red hard candy cinnamon that lingers on the tongue.

Finally, they cap off the individual tastings with the Old Forester 117 Series: Prohibition Era Still Proof. Inspired by the "distiller's holiday" of the prohibition era, this 130-proof powerhouse is surprisingly approachable. The guys dig into its dessert-like profile, finding heavy notes of cocoa powder, toasted marshmallow, and a s'mores-like quality that belies its high octane.

To close out the show, Jim and Todd decide to mix things up—literally. They combine all four expressions into one glass for a "Boo Rye" blend. Does the combination of orange wine finish, aged rye, and barrel-proof bourbons create a disaster or a masterpiece? Tune in to hear their full tasting notes, their personal rankings of the four bottles, and to find out if the final blend was worth the risk.

Cheers to being back on the road!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Bonjour and welcome to another episode of The Bourbon Road! With Jim still observing Dry January, Todd Ritter is flying solo in the host chair—but he's certainly not drinking alone. To help him navigate a deep dive into the world of French Oak finishing, Todd has recruited two heavy hitters from the local whiskey scene: returning guest Amzie "The Alec Baldwin of The Bourbon Road" Wenning and David Sandlin, proprietor of The House of Commons bar in Frankfort.

The trio embarks on a flavorful journey to explore how French Oak influence changes the profile of both bourbon and rye. They kick things off with the "OG" of the category: Maker's Mark 46. This 94-proof classic sparks a lively debate about what exactly makes "French Vanilla" french (spoiler: it might involve hazelnuts) and leads to stories about dipping bottles at the Loretto distillery.

Next up is Blue Note Crossroads from Memphis, Tennessee. Sourced from Kentucky and finished with toasted French oak, this 100-proof bourbon brings notes of toasted marshmallow and oat milk to the table. The guys analyze its creamy mouthfeel and debate whether the fruit notes lean more toward apricot or nectarine.

The third pour takes us to Lexington for the RD1 French Oak Finished Bourbon. Clocking in at 101 proof, this high-rye bourbon utilizes a unique wood "chain" method sourced from the five great forests of central France. The group discovers complex layers of chocolate, almond extract, and a nostalgic "fruit roll-up" note that takes them back to childhood.

Finally, they cap off the tasting with a pour that's becoming harder to find: Pursuit United Rye Oak Collection. This 108-proof blend of Sagamore and Bardstown rye is finished with Sherry French Revere Oak. It challenges the group with a polarizing nose of dill versus mint, before settling into a palate of tropical fruit and old-school medicinal candy like horehound and clove.

Throughout the episode, Todd, Amzie, and David geek out on production methods—from staves to wood chains—and discuss whether rye or bourbon stands up better to the bold flavors of French Oak. Tune in to hear their full tasting notes and find out how they ranked these four distinct expressions!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to the Bourbon Road! In this episode, your host Todd Ritter is flying solo while Jim takes a brief hiatus for Dry January. But don't worry—Todd isn't drinking alone. He has recruited two heavy hitters from the world of whiskey history and travel to fill the void and co-host a packed episode dedicated to the art of the distillery visit.

Joining Todd in the studio is Drew Hannish, the voice behind Whiskey Lore and the author of the upcoming book Experiencing American Whiskey. With over 400 distillery visits under his belt across the United States and abroad, Drew brings a national perspective to the table. Also joining the conversation is Jerry Daniels, the owner and proprietor of Stone Fences Tours. A Kentucky historian and tour guide extraordinaire, Jerry offers an insider's look at the Bluegrass State's evolving tourism scene, from the big heritage brands to the craft innovators.

The conversation kicks off with a deep dive into whiskey travel. Drew shares insights from his journeys, highlighting hidden gems outside of Kentucky. We discuss the "Land of Oz" vibe at Minden Mill in Nevada, the emerging scenes in Missouri and Texas, and why Pittsburgh might just be the next great whiskey destination. Jerry counters with his favorite Kentucky experiences, offering tips on how to navigate the trail beyond the standard tasting. The group discusses unique offerings like the "Science Tour" at Wilderness Trail, the archaeological digs at Buffalo Trace, and the party atmosphere at Whiskey Thief.

The trio also tackles the current state of the industry. With rumors of market corrections and distillery closures swirling, our guests offer a grounded perspective on what is actually happening. Is the boom over, or is the market just normalizing? They discuss the shift in consumer demographics, the rise of "experience-based" tourism, and why history and craft will always keep whiskey relevant even as trends shift.

Of course, it wouldn't be The Bourbon Road without a tasting session. Todd, Drew, and Jerry sample through three distinct expressions, analyzing the nose, palate, and finish of each.

On the Tasting Mat:

• The Macklowe Collection Kentucky Straight Bourbon Whiskey: A luxury release distilled in Danville, Kentucky. This High Corn recipe (75% corn, 21% rye, 4% malted barley) is aged for at least four years and bottled at 92 proof. The guys discuss the "confectionary sugar" sweetness, notes of honey candy, and the surprising mouthfeel of this newcomer to the scene.

• Jack Daniel's Single Barrel Heritage Barrel: A special Tennessee Whiskey release that utilizes heavy toasting and a low entry proof (100 proof) to create a unique profile. Aged at the top of the highest barrel houses in Lynchburg, this 100-proof pour sparks a conversation about "banana nut bread" notes, marshmallow cream, and how Jack Daniel's continues to innovate within its traditional framework.

• Penelope 10-Year Private Select: Part of the Estate Collection, this straight bourbon clocks in at 106.8 proof. It features an intriguing mash bill blend of corn, rye, malted barley, and a mysterious 1% wheat. The group breaks down the floral nose, the transition from leather and tobacco to fresh citrus, and the long, spicy finish that lingers like "pop rocks."

Throughout the episode, the guys geek out on production details—from the science of yeast to the impact of barrel entry proof—and debate their personal rankings of the three pours. Tune in to hear their thoughts on travel, history, and which bottle stood out the most, without us spoiling the winner here!

Grab your favorite glass, settle in, and join us as we travel the country one dram at a time. Cheers!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Jim and Todd welcome back a familiar face to the Bourbon Road: Drew Hannush, the host of the Whiskey Lore podcast and author of the massive new travel compendium, Experiencing American Whiskey . With the 2026 edition of his book hot off the press, Drew joins the hosts to discuss the monumental task of documenting over 1,000 distilleries across all 50 states . From the historic roots of Kentucky to the surprising whiskey scenes in states like New York and North Dakota, Drew shares stories from the road and tips for planning the ultimate whiskey adventure

In the second half of the show, the trio dives into a "virtual road trip" tasting, sampling three distinct craft whiskeys from across the country. Todd kicks things off with a pour from Michigan: New Holland's "Walleye Run" Malted Rye Whiskey. This barrel pick, selected by friend of the show Dusty Dan, surprises the group with delightful notes of "grilled peaches" and a unique fruit-forward profile that defies typical rye expectations.

Next, Drew introduces a true curiosity from Virginia: Malarkey Distilling's "Smokehouse" Whiskey. This experimental spirit is finished with wood staves that were smoked alongside pounds of bacon, resulting in a savory, meaty profile that Drew likens to a "bacon-smoky Tootsie Roll" . It's a polarizing but fascinating pour that proves there's always something new to discover in American whiskey.

Finally, Jim heads west to Nevada for a sip of Frey Ranch Estate Grown Straight Rye Whiskey. Known for their "ground-to-glass" operation, Frey Ranch delivers a robust 100% rye mash bill that showcases the terroir of the high desert with classic spice and a rich mouthfeel.

Throughout the episode, Drew offers insights into the shifting landscape of craft whiskey, highlighting how states like New York and Ohio are becoming major players . He also shares a fun travel tip for those visiting their 50th state: the "Save the Best for Last" club in Fargo, North Dakota . Tune in for a globetrotting conversation that will inspire your next distillery road trip!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!