Welcome back to another episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. Joining them for his sixth appearance is a great friend of the show: Drew Hannish, the creator of Whiskey Lore and author of the upcoming travel guide Experiencing American Whiskey. Drew drops by during his trip to Kentucky for the James B. Beam Institute Industry Conference, bringing his elite palate to help tackle a fantastic lineup of craft spirits.

In this episode, Todd takes the crew on a four-state craft whiskey road trip, exploring hidden gems and highly unique mash bills from across the country. The craft whiskey scene is booming, and this flight proves that there is incredible innovation happening well beyond the borders of Kentucky.

The tasting mat features four remarkable expressions:

• James E. Pepper Bottled in Bond Bourbon (Kentucky): A historic Lexington brand revitalized. This Bottled in Bond bourbon features a high-rye mash bill utilizing malted rye, delivering a classic caramel and vanilla nose backed by an oaky, smoky depth and a light, fruity twist. It is a fantastic representation of traditional Kentucky distilling.

• 1832 Distilling Missouri Straight Wheat Whiskey (Missouri): A true "soil to sip" operation from Concordia, Missouri, founded by a local farmer and a Marine veteran. This 100% wheat whiskey, aged 4.5 years in a #4 char Missouri white oak barrel, clocks in at 108.2 proof. It stuns the table with its incredibly dark color, rich stewed fruit and plum butter notes, and a complex palate of spicy gumdrops, sassafras, and sorghum.

• Southern Star Limited Series Straight Bourbon Whiskey Finished in Zinfandel Casks (North Carolina): Clocking in at 108 proof, this limited-edition release spent over a year finishing in red Zinfandel wine casks. The guys pull out distinct wine barrel tannins, dark chocolate, overripe raspberries, warm pralines, and a tart cranberry finish.

• Belle of Dayton - Detrick Fine Whiskies Straight Bourbon (Ohio): A 5-grain, pot-stilled bourbon (corn, oats, rye, wheat, malted barley) aged 8.5 years. At a whopping 123.2 proof, this single barrel brings fresh orange peel on the nose and a rich, honeyed cherry palate that gracefully dries out with a hint of cinnamon oatmeal and black tea.

Tune in as Jim, Todd, and Drew analyze the nuances of these exceptional pours, discuss the impact of low barrel entry proofs, and debate their final rankings. Will a 100% wheat whiskey from Missouri take the crown, or will a massive 5-grain pot-stilled bourbon from Ohio win the day? Pour yourself a glass and join us on The Bourbon Road to find out!

Welcome back to another incredible episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are back in the studio together to host a true double-header featuring two fantastic guests and some phenomenal whiskey. We are honored to welcome bourbon royalty to the show: Wes Henderson, the visionary behind Angel's Envy, and Brian Gelfo, a true bourbon aficionado, founder of the Bourbon Mafia, and the man behind Brothers of the Leaf.

In the first half of our show, we sit down with Wes Henderson to discuss his decision to come out of retirement. Wes shares the inspiring story of launching Saga Spirits Group alongside his six sons. We dive into the creation of his newest brand, True Story, and the philosophy behind its radically unique, six-sided, opaque black bottle design. Wes also gives us the inside scoop on his vision for the iconic Kentucky Castle, aiming to transform it into the ultimate bourbon-centric destination and world-class bourbon bar without ruining its historic charm with an industrial distillery on the lawn.

To kick off the tasting, Wes pours us the True Story Bourbon. This 90-proof expression is a 4-to-6-year-old blend of Green River and Barton bourbons, uniquely finished in white Moscatel barrels. The Moscatel finish softens the bourbon, creating a highly approachable, fresh, and bright profile. We pull notes of orchard fruits, honey, orange blossom, honeysuckle, apricot, and peach. It is a brilliant, layered whiskey that drinks like a warm spring day and would shine beautifully neat or in a cocktail.

For the second half of the episode, Brian Gelfo takes the reins to talk about Brothers of the Leaf. Brian shares his journey from hosting charity events with the Bourbon Mafia to taking the leap and launching his own brand with the Henderson family's support. He talks about his deep connection with the cigar community and an exciting upcoming collaboration with Drew Estate Cigars that involves aging cigar tobacco in empty Brothers of the Leaf barrels down in Nicaragua.

Brian then leads us through a tasting of two fantastic Brothers of the Leaf expressions. First is the Brothers of the Leaf Rye. This 112-proof whiskey is a 6-to-8-year-old MGP 95/5 rye finished in toasted, lightly charred (Level 1) white oak barrels. It is a flavor bomb that completely changes the minds of those who claim they don't like rye whiskey. We picked up a wonderful floral spice, fresh mint, new leather, and a sweet profile reminiscent of graham crackers and toasted marshmallows. It drinks far below its 112 proof and makes for an incredibly smooth sip.

Next, we sample the Brothers of the Leaf Blend. This unique expression combines bourbon and rye whiskeys that were finished separately in heavily charred (Level 3 or 4) white oak barrels before being blended to taste. The result is a darker, richer whiskey with a deeply layered profile. We uncovered notes of vanilla cream sitting on top of smoky oak, accompanied by an unmistakable cherry cola flavor with a twist of lemon. It's a beautifully balanced pour with a pleasant, spicy tingle that coats the palate.

Grab your favorite pour, perhaps light up a cigar, and join us as we explore the future of finishing, the importance of family, and the welcoming spirit of the bourbon community with Wes Henderson and Brian Gelfo!

Welcome back to The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are diving deep into the history and flavor of one of America's most iconic whiskey brands. We are keeping a long-overdue promise to our listeners by doing a side-by-side comparison of the highly sought-after extended age Old Overholt rye whiskeys.

If you are a whiskey history buff, you know that Old Overholt holds the title for the longest continuously maintained whiskey brand in the United States, dating all the way back to 1810. Founded by Abraham Overholt in West Overton, Pennsylvania, it began as a classic Monongahela-style rye. We discuss its fascinating early history, back when frontiersmen transported the whiskey in casks on flatboats down the Monongahela and Ohio Rivers, stopping at the Falls of the Ohio before continuing to St. Louis and New Orleans. In those days, patrons would fill up ceramic jugs straight from the barrel! After being acquired by Jim Beam in 1987, the brand was moved to Kentucky, where corn was introduced to the mash bill to create a "Kentucky-ized" profile that many consider a "bourbon drinker's rye." Now, the brand is returning to its premium roots by offering higher-aged, cask-strength releases that harken back to the 1940s when you could get a 121-proof Old Overholt right from the cask.

In this episode, Jim and Todd line up the 10-Year, 11-Year, and 12-Year Old Overholt Cask Strength Rye whiskeys to see how each year of extra aging and varying proofs impact the flavor profile. As always, they analyze the nose, palate, and finish of each expression before combining them for a final "Blendageddon" experiment.

On the Tasting Mat:

• Old Overholt 10-Year Cask Strength Rye: Released in 2023, this 121-proof powerhouse was sourced entirely from Warehouse V—an "escalator" warehouse in Clermont. At an MSRP of $100, the guys are instantly struck by its dark cherry and oaky warehouse nose. On the palate, it delivers a massive impact with a cherry-honey combo, a deep richness that isn't overly sweet, and a light breath of rye spice that lacks any polarizing dill or mint notes. It boasts a remarkably long finish that leaves a lasting impression and a solid Kentucky hug.

• Old Overholt 11-Year Cask Strength Rye: Released in late 2024, this batch drops the proof down to 107.4 and shifts the aging to warehouses M, J, F, and 5. Also retailing around $100, this pour offers a much lighter, cleaner nose with hints of peanut brittle and subtle oak. The palate takes a sharp turn into "candy rye" territory, delivering rich notes of maple syrup, brown sugar, and sweet crystalized sugar sticks. While the finish isn't quite as long as the 10-year, it provides a beautifully balanced, sweet, and approachable experience that hides its proof effortlessly.

• Old Overholt 12-Year Cask Strength Rye: The senior member of the lineup steps the proof back up to 117. Also aged in warehouses M, J, F, and 5, this expression brings a completely different profile and a retail price of around $110. Boasting a rich mahogany color with thick legs on the glass, the nose is bursting with berry jam—think raspberries and strawberries—with a touch of dried cranberry tartness. The palate is a luxurious "berries and cream" experience, offering a velvety, salivating mouthfeel. It balances the sweetness with a leathery, slightly white-pepper spicy finish that lingers just as long as the 10-year.

• The "Blendageddon" Old Overholt 10/11/12-Year Custom Blend: To close out the tasting, Todd mixes equal parts of all three expressions, resulting in a custom blend sitting right around 114.4 proof. The guys discover that the bold 10-year and 12-year expressions dominate the softer 11-year, creating a complex pour that leads with the 12-year's berry notes and finishes with the 10-year's spicy, leathery bite.

Tune in to hear Jim and Todd debate the merits of each vintage, discuss the fascinating history of the brand, and ultimately reveal their personal rankings of these three exceptional ryes. Which age statement will reign supreme? Grab a glass, pour your favorite rye, and join us on The Bourbon Road to find out!