Aussie Bourbon Lovers

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 a personality that feels genuinely different.

From there, the conversation opens up into plans for the year ahead. Distilleries we want to visit...

This is a different kind of Aussie Bourbon Lovers episode. There’s no pop, no pour, and no whiskey consumed during the recording.

While visiting Michter’s in Shively, Kentucky, we spent the day with Dan McKee and Andrea Wilson and surprised them with something unexpected: Australian chocolate. We brought Cadbury Caramello Koalas and Cadbury Furry Friends and asked them to pair each chocolate with Michter’s whiskeys.

What followed was not polite answers or throwaway suggestions. It became a genuinely insightful exploration of flavour, texture, sweetness, and balance, and an eye-opening look at how profes...

Merry Christmas from Aussie Bourbon Lovers. For this special Christmas Day episode we crack open a gift bottle: an Angel’s Envy Whiskey Hunt Australia single barrel pick.

Angel’s Envy is famous for its port finished bourbon and it’s easy to find in Australia, but this one is different. It’s a single barrel pick chosen by the Whiskey Hunt team, and it arrives in a bottle that just feels made for gifting. We talk about why Angel’s Envy has become such a well known finished bourbon, why we love the novelty and sweetness of finishe...

We’re back at the Bardstown Bourbon Company with Jake Sulek, the experience and education manager, recording in the Heritage Library surrounded by dusty bottles and stories from Kentucky’s whiskey past.

We’re tasting the Origin Series Rye, a minimum six year rye that’s produced, aged and bottled at Bardstown Bourbon Company and available in Australia. While the mash bill looks familiar at 95 percent rye and 5 percent malted barley, the flavour comes from a finishing barrel designed for innovation.

The conversation turns to whiskey history. Jake shares stories about defunct distilleries around Bardstown, preserve...

To close out the year we pour a Larrikin single barrel Delta 5 from Kentucky, signed by Greg, and use it as the starting point for a chat about our bourbon highlights from 2025.

The idea was simple. Each of us had to choose a bourbon of the year and then pick a single bourbon memory that fits inside 120 seconds. In practice it was a lot harder, because 2025 has been full of ridiculous opportunities, generous hospitality and moments we never imagined we would have.

If you have enjoyed following along with our trips, tastings and distillery visits...

We visit the Blending House in Kentucky and sit down with Ashleigh Barnes, the master blender behind Lucky Seven and Curley. Ashleigh brings us the New Yorker, an Amburana finished bourbon that tastes like hummingbird cake, oatmeal cream pies and dessert in a glass. She explains how she manages such a powerful finishing wood by tasting at day five, pulling liquid at the exact moment it peaks, and reusing the same barrels to create deeper and more controlled layers.

Ashleigh also walks us through the new blending and bottling facility, the innovative rick houses and the approach...

We’re back at Star Hill Farm in Kentucky, sitting in the Heritage Room at Maker’s Mark, joined by Dr. Blake Layfield, the master distiller and head of innovation and blending. It’s the perfect day for bourbon, and Blake takes us through one of the most fascinating tastings we’ve ever done on the show.

In front of us are three glasses that tell the whole story of Maker’s Mark: the classic cask strength expression that represents the founders’ original taste vision, an eleven and a half year over-aged barrel that shows what happens when oak and...

In this episode of Aussie Bourbon Lovers we crack open
Wild Turkey Master’s Keep Revival a barrel finished bourbon that sparks one big question should you drink it or collect it?

We are joined by Denver Cramer from Denver & Liely
who tells the story of being paid by Wild Turkey’s owners, Campari not in cash but in bottles, two of every Master’s Keep release.

Together we talk about

What Master’s Keep is and where Revival fits in the series

Why barrel finishes do not always taste li...

In this episode of Aussie Bourbon Lovers, we taste O.H. Ingram River Aged Kentucky Straight Bourbon Whiskey — a bourbon that ages on a floating barge on the Mississippi River.

We discuss how the movement of water, temperature fluctuations, and humidity create a completely different aging environment, producing a rich, smooth, and surprisingly “juicy” bourbon that feels far older than its four years.

From the story of O.H. Ingram to the science behind river aging and our own tasting notes, this episode explores how a simple idea ... putting bourbon on a barge, has turned into o...

Recorded at Michter’s Shively Distillery in Kentucky, this episode features a sit-down with Master Distiller Dan McKee and Master of Maturation Andrea Wilson — two icons of modern bourbon.

We dive into the origins of Michter’s Toasted Sour Mash Whiskey, the innovation that helped spark the toasted barrel movement, and taste it alongside the classic US*1 Sour Mash.

Dan and Andrea share insights on Michter’s meticulous small-batch process, why they age “to taste” instead of by age statement, and how they keep consistency at the core of everything they bottle.

Plus — a lighthearted...

In this episode of Aussie Bourbon Lovers, we open a bottle of Wiseman Bourbon — a modern Kentucky classic from the makers of Kentucky Owl.

We dig into how Wiseman came to life, what sets it apart, and why it could be a go-to for bourbon fans who want rich flavour without the premium price tag.

If you enjoy smooth, balanced Kentucky bourbons with curious pyramid-related backstory, this one’s for you.

In this episode of Aussie Bourbon Lovers, we open a bottle of Buzzard’s Roost Toasted French Oak Bourbon — a whiskey that shows how innovation can live inside tradition.

We dive into the details behind Buzzard’s Roost’s unique toasting and finishing methods, share our tasting notes (think butterscotch, vanilla and warm baking spices), and talk about what makes this brand one of the most exciting in modern bourbon.

Whether you’re a fan of finishes or just curious about how toasted French oak changes a whiskey, this episode is worth a listen.

Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, this episode features Greg Keeley, the Australian distiller crafting exceptional bourbon in the heart of Kentucky.

We sit down to taste and talk about Larrikin Delta 5, a single barrel bourbon that represents Greg’s mission to merge Australian boldness with Kentucky tradition.

We discuss what makes the Delta 5 single barrel unique, the art of single barrel selections, and how Greg’s journey — from the Navy to distilling — continues to shape Larrikin’s identity and flavour.

If you’re passionate about bourbon innovation, authenticity, and stories that connect cont...

Bardstown Bourbon Company has built its reputation as the “modern bourbon maker” — blending, innovating, and crafting for some of the biggest names in the industry. 

In this episode, we sit down with Jake Sulek, Bardstown’s Head of Education and VIP Experience, to discuss the company’s first release in their origin series, their wheated Bottled-in-Bond bourbon, and why it represents a most significant milestone in their history.

For the first time, Bardstown distilled, aged, and bottled a whiskey 100% made on their own site — meeting the exacting standards of the Bottled-in-Bond Act of 1897 and proving they’re not j...

In this episode of Aussie Bourbon Lovers, we open a fresh bottle of Nulu Maple Brûlée Single Barrel, a Kentucky Bourbon Festival pick that delivers rich, dessert-like flavour in every sip.

We talk through how the maple brûlée process works, the unique way barrels are treated, and why this whiskey has a sticky mouthfeel and dessert-style notes like sticky date pudding, butterscotch, and dark chocolate.

We also share the story of why we regretted not picking up a bottle last year — and why this year, we made sure to grab one early...

Recorded in the Heritage Room at Maker’s Mark in Kentucky, this episode marks a truly historic moment in American whiskey. We sit down with Dr. Blake Layfield, Master Distiller and Head of Innovation at Maker’s Mark, to discuss the launch of Star Hill Farm Wheat Whiskey.

This is the first new mash bill from Maker’s Mark since 1953, and it represents a turning point in American whiskey history. We cover:

How Star Hill Farm Wheat Whiskey was created and why it matters

The influence of terroir, regenerative agriculture, and sustainability in whiske...

This might be the most unique bourbon story we’ve ever shared. Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, we sit down with Australian founder Greg Keeley to taste and discuss Larrikin Rosewater Bourbon.

Instead of using spring water, this bourbon is proofed with rosewater, inspired by Greg’s time in the Middle East and the cultural tradition of rose tea. The innovation took more than a year to be approved by the TTB, but it’s now officially recognised as Kentucky Straight Bourbon Whiskey — the first of its kind.

We talk about the process of creat...

Recorded live at the Kentucky Bourbon Festival, this episode of Aussie Bourbon Lovers is all about Chicken Cock Bourbon — one of the most historic names in American whiskey.

We explore the legacy of Chicken Cock, from its rise in the 1800s to its role in Prohibition-era speakeasies, and its revival for today’s bourbon fans. Along the way, we share our tasting notes, talk about the energy of the festival, and reflect on why heritage brands like Chicken Cock are finding new life in the modern bourbon scene.

If you’re a bourbon history buff, festiv...

We're getting ready for the Kentucky Bourbon Festival and what better way to prep than with a bottle of Old Forester 100 Proof? In this pre-trip pour, Dave and Helen share their thoughts on the bottle, the quirky screw-top, and what it feels like to sip a bourbon that’s harder to find back home in Australia.

They also share updates on what they're excited about for the trip, how they’re preparing their palates, and the little joys of bourbon banter before a big adventure. If you’ve ever pre-gamed a holiday with your favourite bottle, this episod...

This pour started with a cork pop and turned into a conversation that blurred the lines between rye and bourbon.

In this episode, we try Minor Case Sherry Cask Finished Rye — a rye whiskey that brings the sweetness of sherry with the warmth of Kentucky-style grains. Helen and Dave dive into mash bills, argue about what counts as a bourbon, and compare the grassy, peppery ryes to this softer, sweeter alternative.

It’s not a bourbon… but it’s close. We explain why.

You’ll hear why Dave’s not a fan of heavy rye sp...

We’re pouring something a little extra special today — Blanton’s Gold. And to match the pour, we’re joined by someone extra special too: Denver Cramer from legendary Aussie glassware company Denver & Liely.

This one’s part bourbon tasting, part banter, and part deep appreciation for what makes bourbon and glassware such a great pairing. We talk about:

The real reason Blanton’s Gold is smoother than you'd expect at 51.5%

Why Aussies (and the Japanese) got the good stuff first

What bourbon means to Denver… and his partner

And whether he...

Tonight’s pour is Rock Hill Farms – a 100-proof single barrel bourbon from Buffalo Trace that once earned the title “world’s finest” from Washingtonian Magazine. This one’s got mystery, nostalgia, and a dentist with bourbon in every cupboard.

Dave and Helen share the story of discovering this elusive bottle on a work trip to Kentucky, why it's so hard to find in Australia, and how it ended up in a blind flight by accident (with excellent results). They chat about what makes it special — from its vanilla and caramel layers to its square base and substantial to...

This week on Aussie Bourbon Lovers, we go off-book – literally – and dive into something local, legendary, and a little bit special: Sullivans Cove from Tasmania. Why? It’s Tassie Whisky Week, and what better way to celebrate than with a 14-year-old single cask from the distillery that put Australian whisky on the global map?

H pours us the very last drops of bottle TD0275 – a second-fill American oak cask filled in 2008 and bottled in 2022. As we sip, we talk through what makes Tassie whisky unique, why Sullivans Cove has such a cult following, and how this pour compares...

Dave and H uncork Booker's Bourbon (Batch 2023-01 "Charlie’s Batch"), a 63.3% ABV barrel-proof bourbon from the Jim Beam Distillery in Kentucky, and find it brimming with rich flavor and stories. They’re amazed at the deep caramel and maple syrup notes in this whiskey and how smooth it drinks despite its high proof. Along the way, the guys share plenty of laughs and bourbon insights in their signature unscripted style.

This tasting session doubles as a story of redemption. Dave admits he had a long-time aversion to Jim Beam (thanks to some rough teenage encounters with Whit...

In this episode, we crack open a half-finished bottle of Penelope Toasted Bourbon (because we’ve already been loving it) and dig into what makes it so damn tasty.

We cover:

🔥 The toasted barrel finish – what it is and why it matters

🛢️ Char level 5 – how intense barrel prep changes the profile

🌽 This Penelope’s mash bill (75% corn, 20% rye, 4% malted barley)

🪵 Vanilla, marshmallow, subtle campfire — this is the s’mores of bourbon

🥃 Why this might be our favourite Penelope yet

This one is a toasted treat — buttery sweet, lightly smoky, a...

What happens when an Aussie distiller takes on bourbon on its home turf?

In this episode, we sip and unpack the Larrikin KBF Single Barrel — a true bourbon made by the team at Larrikin, distilled and aged in Kentucky.

We explore the flavour, the story behind the distillery, and whether this cross-continental endeavour delivers the goods. It's Australia meets America in a bottle, and it makes for a bold conversation.

00:00 – Welcome & what’s in the glass
01:00 – Cheers to Larrikin – Aussie spirit, Kentucky roots
02:30 – Colour, aroma and first impressions
04:00 – What is KBF and why K...

What happens when you pour a Champagne-finished bourbon into two completely different glasses… with Denver Cramer, co-founder of Denver & Liely?

In this episode, Denver brings two distinct glasses to the table as we do a side-by-side of Dumangin Batch 010, a French-finished bourbon with serious flair. We compare pours, geek out over glass design, and discover how much glassware truly changes your tasting experience.

It’s not just about what’s in the bottle — it’s how you drink it.

00:00 – Welcome back with Denver Cramer
01:00 – Two glasses, same bourbon… totally different?
02:00 – What is Dumangin a...

This isn’t your average bourbon origin story. It starts with a house swap — and ends with a bottle of Fernhill Station on the shelf in Australia.

In the second ep with James from HP Bowlo, we hear how a simple home exchange led to a deep dive into American whiskey, inspired a brand name, and sparked a whole new obsession. We talk through the journey of building a label from scratch, balancing work and passion, and finding a flavour profile that felt like them.

It’s real, it’s hilarious, and it’s exactly why we lov...

This week we’re tasting something with a name that sounds like an insult from the 1800s — Linkumpinch Single Barrel Bourbon.

But don’t let the label fool you. Behind the wild name is a bold Kentucky pour that hits with spice, complexity, and just enough mystery to keep us talking.

We dig into the brand's frontier backstory, the experience of drinking it freshly cracked, and where it lands on the flavour spectrum — all while swapping stories from the bourbon trail.

⏱ Chapters:
00:00 – Welcome & why we chose this bottle
01:10 – Recounting our Bourbon Festival picks...

In this first Fernhill Station episode, we crack open a single cask whisky from Mount Pleasant Club in Washington D.C., and chat with James Sommerlad, the man bringing this bourbon gem to Australia.

We sip and chat through:

🥃 What makes this 5 year, 7 month four-grain whisky so special

🌽 A mashbill packed with yellow corn, winter red wheat, barley & rye

🏡 The uncanny connection between Mount Pleasant, Washington DC and Hurlstone Park, NSW

📚 How the distillery revived a Prohibition-era brand with real soul

✈️ How a house swap and a shared love of b...

Pour yourself a dram and join us as we crack open a 2019 Russell’s Reserve Single Barrel pick — courtesy of Kitty Hawk & Harry Stubbs. This is a bottle with character, and we’re joined by Denver from Denver & Liely to sip, share stories, and swirl some opinions.

We get into:
– What makes a single barrel pick special
– The Wild Turkey connection with the Russell family
– Tasting notes, glassware talk, and why this dram hits different
– What makes this D&L Bourbon Glass so good.

If you love bourbon, barrel picks, and not taking thi...

In this episode of Aussie Bourbon Lovers, Dave cracks open a near-empty bottle of Michter’s Fort Nelson Reserve — hand-bottled at the Michter’s experience in Louisville and personally labelled “Dave Collins.”

We chat about:

🥃 The Fort Nelson bottling experience on Whiskey Row

🛠️ Whether it's single barrel or vatted bourbon

📖 Writing your name in Michter’s bottling ledger

🤩 Bourbon joy that rivals Christmas morning

This is barrel-strength bourbon with a personal twist — and it hits just right.

🟠 Keywords: Michter’s, Fort Nelson Reserve, bourbon, barrel strength, hand bottled, whiskey r...

This episode of Aussie Bourbon Lovers is all about the Old Forester 117 Series Bottled in Bond — a surprise last-minute pickup at the distillery in Louisville that turned out to be a showstopper.

We unpack:

🥃 What makes this 100-proof Bottled in Bond bourbon special

🛍️ The story of how we accidentally ended up buying it

🍰 Tasting notes that include buttery caramel, vanilla, and pecan pie

🎁 How merch shopping turned into a bourbon score

Tiny bottle, big flavour, and one of the best noses we’ve had in a while.

🟠 Keywords...

No cork pop this time — just a screw cap and a big surprise. In this episode of Aussie Bourbon Lovers, we dive into the Evan Williams White Label Bottled in Bond, a bourbon that’s cheap, cheerful, and way better than we expected.

We break down:

🥃 The Bottled in Bond rules (or at least most of them)

💰 Why this US$15–30 bottle is such a cult classic

👃 What we get on the nose and palate (spoiler: caramel, vanilla & nuttiness)

🤯 Why it would hold its own in a blind tasting

A great example...

Tonight, we’re diving into Howler Head – the official flavored bourbon of the UFC – and possibly the wildest pour yet on Aussie Bourbon Lovers.

This banana-flavoured bourbon takes us straight back to Aussie childhoods, lolly bags, and sugar highs – and maybe a little bourbon underneath?

We chat about:

🥃 Banana lollies vs. real banana flavour

🧠 What (if any) bourbon notes are still in the glass

🍌 What this bottle says about where flavoured bourbon is heading

🥊 And yes, a lot of confused UFC banter

Fun, punchy, nostalgic and weird — just lik...

In this episode of Aussie Bourbon Lovers, we pour something truly special: the Elijah Craig 18 Year Single Barrel – a bottle Dave thought might be a unicorn. Turns out, it kinda is.

We discuss:

🥃 The allure and frustration of single barrel bourbons

📦 How this one was bottled while we were likely in Kentucky

🥜 Nutty notes on the nose, from smoked almonds to Brazil nuts

🔍 Why Heaven Hill proofs down an 18-year single barrel to 90 proof

A thoughtful pour with rich stories, rare age, and just enough barrel mystery.

🟠 Keywor...

This week on Aussie Bourbon Lovers, we’re pouring the iconic Weller 12 Year — Buffalo Trace’s beloved weeded bourbon that’s either overhyped or underrated, depending on who you ask.

We discuss:

🌾 H’s farmer roots and what “harvest” smells like in a glass

🧃 Apple juice nostalgia and brown sugar sweetness

🍮 A bourbon that’s undeniably “desserty”

💬 The hype vs. the reality of tracking down Weller 12

📚 A nod to William LaRue Weller and the BTAC legacy

Smooth, sweet, screw-capped — and one we clearly enjoyed, based on how empty the bottle is.

🟠...

Tonight, we pour Kirkland Bottled in Bond Bourbon — the Costco special that may or may not be straight from 1792. And no, it doesn’t come in a typical 1792 bottle. It’s tall, green-labeled, and full of mystery.

We explore:

🥃 Why the Kirkland BiB looks nothing like a typical 1792

🧪 The mash bill and whether it’s the same juice

🏷️ Sourced whiskey, Costco branding, and Barton 1792 speculation

💡 Whether a $50 bottle might actually be a great value pour

This is a true bourbon detective episode — minus the trench coats, plus a Costco receipt.

In this episode of Aussie Bourbon Lovers, we crack open a nearly-empty bottle of Peerless Small Batch Kentucky Straight Bourbon — one of the few bottles we can’t get easily in Australia, and one that brings back distillery tour memories.

We discuss:

🥃 The sweet, oaty, sticky-date nose that makes it a dessert dram

🥄 Glassware matters – how this pour behaves in a Peerless tasting glass

📸 Why we don’t apologise for those nearly-empty bottles in the thumbnail

🏭 The Peerless tour experience and why it made us feel like family

This is bourbon th...

In this episode of Aussie Bourbon Lovers, we’re pouring the Old Forester Statesman — an elegant-looking bottle with a Hollywood backstory, but does the juice inside live up to the label?

We discuss:

🍌 Tasting notes ranging from banana lollies to wooden cheeseboards

🪵 Why the nose smells like fruit, cheese, and timber prep

🧑‍⚕️ A quick history of Dr. Forrester and the missing “R”

📉 Why this might be Dave’s least favourite Old Forester expression

Come for the flavour, stay for the platter metaphors.

🟠 Keywords: Old Forester Statesman, bourbon tasting, ban...

In this episode of Aussie Bourbon Lovers, we sip on Penelope Barrel Strength (Red Label) — a four-grain, 115.2 proof sourced bourbon with heart, flavour, and a great backstory.

We talk through:

👨‍👩‍👧 How the brand was named after the founder’s daughter (jealous!)

🧪 What makes Penelope’s sourcing strategy so successful

🍰 Why this pour screams dessert without being overpowering

🧠 The full-circle MGP-to-brand ownership journey

📦 And why Penelope makes such a great bourbon for new drinkers

It’s light, it's lovely, and it might just be the gateway barrel strength you’ve been looki...

Tonight, we pour the poetic and port-finished Midwinter Night’s Dram from High West — affectionately dubbed the Pappy of Rye (though not quite in price).

We explore:

🥃 The unique blend of two rye mash bills (95/5 & 80/20)

🍇 Rich notes of soaked currants, raisins & plum

🍷 The port barrel finish that delivers that wintery hug

❄️ Why this dram is best enjoyed in front of a fire with chocolate

📦 Why it’s harder to find in the US than in Australia

A rye so smooth it makes you feel like you’re snowed in — and...

Tonight, we pour the iconic and shiny Blanton’s Gold — the single barrel bourbon with a golden horsey topper and velvety mouthfeel to match.

We chat about:

🐎 The difference between Blanton’s Gold, Green & Original

🧈 Flavour notes of butter pecan, vanilla, sticky date & nutty crust

🍰 Pairing memories featuring cheesecake shop “damaged stock”

📚 Four fun facts about Blanton’s Gold that Dave just learned

🇦🇺 Why some Blanton’s bottles are green for Australia

This episode is for bourbon fans, dessert lovers, and those who secretly collect the horse toppers.

🟠 Keyw...

In this episode of Aussie Bourbon Lovers, we crack into the elusive and delicious Elijah Craig Toasted Barrel – a re-barreled, flash-charred masterpiece that’s harder to find in Australia than a good cork pop.

We talk about:

🔥 The difference between toasting and charring a barrel

🍫 Flavour notes of marshmallow, chocolate, and campfire goodness

🪵 Why rebarreling into toasted barrels gives a layered flavour profile

🥃 How this stacks up against classic Elijah Craig and Michter’s Toasted

🌏 And why this bottle is so hard to get outside the U.S.

If regula...

We crack open a fresh bottle of Lux Row Double Barrel 12-Year Bourbon — a distillery-only release that you can’t get in Australia, and maybe nowhere else outside Bardstown.

In this episode, we talk:

🛢️ What “double barrel” really means in this case (2-barrel batch, not rebarreled)

🏭 The contrast between Lux Row’s massive operation and smaller craft distilleries

🧪 Neck pours, proof levels, and aging dates from both barrels

✈️ Why we picked this bottle on our trip and what makes it special

It’s high-proof, high-flavour, and a rare pour with a big Kentuc...

In this episode of Aussie Bourbon Lovers, we crack into the tail end of our bottle of Monk’s Road Wheated Bourbon — a 94-proof gem from Log Still Distillery with a distinctive nostalgic charm.

We discuss:

🌾 What makes wheated bourbon different (and gentler)

✍️ Our surprising shared history with calligraphy (seriously)

📚 Tasting notes of “caramel-coated old bookstore” and wheat field memories

🏭 Thoughts on distillery tours, including Log Still and Maker’s Mark

🍂 Why this one's been a slow-sipper over the years — until now

Equal parts story, flavour, and fun.

🟠 K...

In this episode of Aussie Bourbon Lovers, we crack into a rare bottle of Hirsch Single Barrel Double Oak Bourbon — something you’ll be lucky to ever see in Australia.

We unpack:

🍑 A nose full of stone fruit, apple, and orchard nostalgia

🛫 The San Fran bottle shop story that brought this one home

🧠 Why double oaking adds complexity (without the bitterness)

🏷️ A quick dive into what “72/13/15” mash bills actually mean

🤓 Our accidental bourbon childhood memories… somehow

This one’s equal parts rare and relatable.

🟠 Keywords: Hirsch Double O...

In this episode of Aussie Bourbon Lovers, we taste a bourbon from Freeland Spirits, a women-owned distillery out of Portland, Oregon — and quite possibly the best-looking bottle we’ve ever featured.

We explore:

💃 The Freeland story: Meemaw inspiration, women-led vision

🧪 Why women have more taste buds (it’s science!)

🍷 Finishing notes: hints of Pinot Noir cask ageing

🎥 How a work trip turned into a distillery visit

🥃 What it’s like to sip something that's equal parts cool, rare, and heartfelt

From bottle shape to backstory, this one’s got flavour...

This one’s not a bourbon — but it’s made with bourbon barrels, so we’re letting it in. We pour a Tasmanian single malt from Old Kempton, batch four of The Old Stables, and explore why it impressed even the bourbon faithful.

We cover:

🥃 What makes Aussie whisky special — and how bourbon barrels help

🏆 This batch's award-winning claim at the World Whisky Awards

🛢️ The crossover between Aussie malts and ex-bourbon barrel ageing

🍇 Pinot and port barrel influence on the nose and finish

🍽️ How a fine dining dinner at Amaru led us to thi...

In this special episode of Aussie Bourbon Lovers, we’re joined by Caryn Luz, National Brand Ambassador for Green River Distilling Co., as we explore their wheated bourbon — a near-identical twin to their flagship high-rye bourbon.

We explore:

🧪 What happens when you swap wheat for rye in a mashbill

🥃 How the same char, yeast, and age delivers two very different pours

🎓 Caryn’s bourbon tasting advice (for Aussies who usually add Coke)

🔥 Her journey from teaching and firefighting to leading bourbon tastings across the U.S.

🍞 Sweetness, softness, and what “s...

We’re back with Sean McCormick from Burton James Distillery, sipping their single barrel wheated bourbon and diving deep into Sean’s path from hotel kitchens to creating a custom bourbon for us.

In this episode:

👨‍🍳 Sean’s journey from culinary school to Kraft Foods

🧪 The accidental career switch that led him to food science

🥣 Developing cereal flavours and why bourbon came next

🥃 What makes Burton James wheated stand out

🤝 The wild connection that brought Sean into the bourbon world

From Doritos dreams to distilling reality — it’s a cracking...

In this episode of Aussie Bourbon Lovers, we pop open the gloriously retro bottle of Chicken Cock Single Barrel Bourbon, a 130.8 proof beast we almost didn’t bring home.

We talk through:

🧳 The bourbon-buying rule we broke to grab this bottle

🥃 Tasting after 10 bourbons — and why it still stood out

👃 The surprise “rum and raisin” nose (yeah, we said it)

💥 How this high-proof Kentucky straight bourbon held up back in Australia

🥲 Bourbon regret bottles vs this absolute gem

This one surprised us — and may have restored some trust in ou...

In this special episode of Aussie Bourbon Lovers, we open a unicorn: Pappy Van Winkle’s Family Reserve 15 Year. Not for clout, but to celebrate 15 years of marriage — and a shared love of good bourbon and good stories.

We chat through:

🥃 First impressions of the Pappy nose and palate

🪵 That sweet woodiness that smells like a sharpened pencil (you’ll get it)

🥂 The joys and absurdities of marking time with something rare

❤️ Reflections on 15 years together — and why bourbon suits the moment

😄 How this bottle is fancy and ridiculous, just lik...

In this end-of-year wrap-up, we each poured a blind bourbon for the other — and sat down to count down our Top 5 Bourbon Moments of 2024.

From Kentucky Bourbon Festival memories to surprise tasting wins by the fire, we revisit the bottles, places, and people that made this year one to raise a glass to.

You’ll hear:

🥃 Our favourite bourbons and bourbon events of the year

🔍 The blind tasting session that proved one of us has a freaky palate

✈️ Travel moments that made us fall in love with bourbon all over again

This might be the best conversation about bourbon Dave and H have ever had. Dan McKee, Master Distiller and Andrea Wilson, Master of Maturation, take time out of their breakfast to pop the top of a 2024 10yr Bourbon and tell us more about what make Michter's special and share some more of the incredible stories. In this extended episode you'll find out more about what a Michter's age statement really means and some advice about how you can enjoy the Michter's line-up.

Chapters

00:00 Introduction to Michter's 10 Year Bourbon
03:11 The Art of Aging a...

Dave and H share some suggestions of how they like to enjoy their bourbons over a hot Australian Summer. There are a couple of cocktail ideas, their suggestions for the perfect Aussie version of a Kentucky Mule and lots of ways to keep cool with a sensational bourbon this summer.

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00:00 Crafting the Perfect Summer Cocktail
01:00 Our Aussie-Kentucky Mule Recipe
02:10 Bourbon is not just for winter time
03:00 The Makers Mark Slushies that Started this.
05:47 Bourbon as a Versatile Summer Drink
06:15 Other Summer Bourbon Cocktails
09:15 Drink it how y...

Dave and H welcome Caryn Wells, the National Brand Ambassador for Green River Bourbon and they chat about the rich history of Green River, its revival of the once infamous brand after nearly a century, and the unique tasting notes of their bourbon. Caryn shares insights into the fact that it was once the most widely advertised whiskey in the world, considered the most expensive ever sold at one point and the significance of their DSP number, and the 'Shoot the Shoe' game, which she named! 

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00:00 Introduction to Green River Bourbon
02:02 Th...

Dave and H enjoy a pour of New Riff 8 Year Old Bourbon and enjoy some stories and some 'facts' about the New Riff story and their whiskeys. It might be the best use of a liquor store/bottle shop carpark we've heard of. Get your hands on a pour and you'll soon see why.

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H and Dave are again joined by Dan McKee, Master Distiller and Andrea Wilson, Master of Maturation of Michter's for another extended episode. This time for a special occasion, to celebrate 10 years since Michters first released their Toasted Barrel Bourbon. They share stories about that very first release in 2014, a story about a blind tasting that took Dave and H back home to the other side of the world, and of course, a pour of an incredible bourbon.

The 2024 release of Michter's Toasted Barrel Finish and the other 2024 releases will be available in Australia from F...

H and Dave enjoy a pour of Bob Dylan's Double Barrel or 'Revelation' Whiskey from Heaven's Door. They chat about some unique tasting notes and why this bottle can't be called a bourbon ... at least they guess that ... and then they guess about whether or not it's bottled in bond. All in all, you'll want to have a fact-checker standing by for this whole episode as none of it is guaranteed to be fact, but hopefully, you'll find this bottle and drink along with us and enjoy the flavours that Bob's team has put together.

C...

Hosts Dave and H almost empty their special bottle of BRT-02 that they picked up at the Makers Mark Distillery in 2022 and tell the story of the Maker's Mark Barrel Rotation Team (BRT). It's a special pour, and a fun opportunity to talk about barrel rotation and the way that the Maker's team are creating expressions with human stories like 2024's 'The Heart Release'. 

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In a special extended episode, Dave and H are joined by Dan McKee the Master Distiller and Andrea Wilson Master of Maturation and COO of Michter's, for a pour of their  Original Sour Mash Whiskey.

Because of the time difference of the Australians, it's a nightcap, and for the Americans, it's a breakfast pour.

They chat about the history of Michter's, the flavours of the Michter's Small Batch Sour Mash expression (not quite a bourbon, not quite a rye) and some of the magic that makes Michter's a truly unique whiskey.

Ch...

Dave and H share a pour from a smaller-than-usual bottle of a Cask Strength Makers 46. They chat about the '46' expression and what makes the cask strength approach a fun and different way to try some of your favourites.

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Dave and H discuss the intricacies of Burton James bourbon with its creator, Shawn McCormick. They explore the unique characteristics of the bourbon, including its ingredients and aging process, as well as the interesting backstory involving baseball cards linked to Shawn's great grandfather. The discussion also delves into the complexities of alcohol laws in Kentucky, the significance of non-chill filtering in bourbon production, and how listeners can their hands on a bottle.

More info at:

www.burtonjameswhiskey.com

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Dave and H went to Watch Hill Proper looking for an amazing bourbon experience... and got they one. They also got a bottle of the very first release from the Watch Hill Proper Team, what might be the only bottle of this outside the US. Join them as they share their experience and share some reflections on how to have more fun with bourbon through blind flights.

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H and Dave chat about what Bottled in Bond really means, why it's important, and what makes Kings County from NYC unique. They also share their experience in the unique distillery in Brooklyn's Navy Yards and a pretty incredible distillery tour.

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While history has never been their strong suit, Dave and H explore the rich history and unique characteristics of Yellowstone Bourbon, produced by Limestone Branch Distillery. They discuss the distillery's origins, the Beam family's legacy in bourbon making, and their recent visit to the distillery, highlighting the personal touch and small-scale production that sets it apart. The conversation also touches on the historical context of bourbon production during Prohibition and the significance of Yellowstone National Park in the branding of the bourbon.

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Dave and H sit down, pop the top off their first bottle from the 2024 Kentucky Bourbon Festival, and debrief the best bits of the festival. From the pain of having to choose what bottles to bring back to Australia to the absolute pleasure of tasting the best bourbons in the world and meeting the people who make it, this episode is a wrap up and celebration of the three great days that was KYBF24.

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While you can't buy any bottles of the Lucky Seven expressions in Australia ... yet. The Aussie Bourbon Lovers have some stories about meeting they guys behind this great non-distiller producer (NDP) at Kentucky Bourbon Festival, who have a great backstory and some incredible bourbons. We're looking forward to seeing Lucky Seven bourbons Down Under soon, but for the moment, you might need to make a quick trip to the states to get your hands on one of these incredible bottles. 

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Green River Wheated is a fun Bourbon, and not just because the bottle is also a game (if you have a coin)... It's got a rich history (that we need to learn more about) and we love the flavours. The best news is that it recently became available here in Aus and is a cost-effective option for bourbon lovers to try.

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H and Dave share a special pour of Stagg Jr, one of their favourite bottles while they try to pass on some of the knowledge that Drew Mayville, the Master Blender of Sazerac (Buffalo Trace) shared with them at an intimate tasting night in Melbourne. There are a few nuggets of gold about how to nose and taste, and a few stories too.

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Dave and H take a moment to enjoy the final drops of this Distiller's Row Single Barrel from Peerless, while they fire up for Kentucky Bourbon Festival 2024. So many great brands and expressions from over 60 distilleries, along with a bunch of new things to learn and try.

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Dave and H enjoy sharing their version of the Blanton's single barrel story while they enjoy an expression made specially for the Australian market. Loads of interesting things about Warehouse H, the first single barrels that were bottled and those cool horsey stoppers on the beautiful bottles.

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In a liquor store in San Francisco, a wonderful person sold Dave this rather heavy bottle. While it's not easy to get in Australia, it is an amazing pour because of the unique way the bourbon is aged in a Solera. While Dave and H do a poor job of explaining what a solera system is, it's fair to say the outcome has a unique flavour and it's a special pour.

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It could be the rabbit on the bottle, or it could be the story of the name and the respect it pays to the history of Kentucky Bourbon, or it could be the Honey Malted Barley. But this is a bottle that has a few stories for us. Settle in for a pour of a great bourbon from Nulu in Louisville.

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Dave and H think this might be the world's most awarded bourbon, and it's hiding in a very boring bottle and it's super easy to get in Australia. They share some stories and thoughts about this banger and ask, is it cherry or orange ... or both?

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It's not every day that one of the global icons of bourbon comes to Australia, so when Dave spent half an hour with Eddie Russell, Wild Turkey's Master Distiller, in the South Yarra IGA (a convenience store), it was a very special Tuesday afternoon. Join Dave and H as they enjoy some of Eddie's Wild Turkey 101 and share some stories too.

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Buffalo Trace Distillery's wheated mashbill is the recipe of one of the most sought after bourbons in the world, Pappy Van Winkle, and its the same 'juice' as this quite accessible bourbon that you can get your hands on here in Australia. Dave and H discuss this 'Special Reserve' expression of Weller and why it's so approachable.

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When Dave and H found themselves at the distillery on the very day that Woodford released their extremely limited 2022 Distillery Series Honey Barrel bottles, they thought they'd hit the jackpot. Join them as they taste this extremely rare bottle and talk about how the flavours of the honey barrel finish weren't quite what they were expecting.

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Elijah Craig's name echoes through the legends of bourbon, and some suggest he as the father of bourbon - in fact, they put that on the front of this bottle. For an easy-to-get bourbon (for Aussies), this is a great pour to enjoy. Uniquely, this bourbon spends between 8-12 years in the barrel which we think gives it some lovely complexity to those barrel-ey vanilla and oak notes, usually reserved for more premium pours.

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For us, it's one of the Bourbon's that started it all on one fateful night in NYC. There is lots more to it than just one of the most eye-catching bourbon bottles on the market. And it's not to hard to get your hands on in Australia. 

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We have lots of fond memories of Woodford Reserve and the memories started years ago. A visit to the distillery, a cocktail in their bar (or made at home) or just a neat pour of this infamous bourbon has plenty to offer. Some iconic master distillers have made this incredible brand one of Australia's favourite premium bourbons. While there are plenty of great bottles in their range, the main offering is a great pour. 

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It all started when a dad wanted to celebrate the birth of his daughter. What could be more wholesome than that?! But the range of bourbons that are now represented, of which the four grain is the 'baby', certainly has shown how good these bourbons are, and the growth that the Penelope brand has experienced shows the appetite in the market for this range of expressions. Another great story about another delicious bourbon. 

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There is so much that can be said about Buffalo Trace, so we won't say too much. Buffalo Trace is an iconic bourbon distillery in America known for its wide range of bourbons, from affordable to expensive. It is one of the few distilleries that stayed open during prohibition and has a long history. One of our favourite things about Freddie in the doco 'Neat' is his philosophy to drink and enjoy bourbon with loved ones. And, we think it's a must-visit distillery when you're next in Kentucky.

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The 1910 expression of Old Forester isn't easy to get down under, but you can find bottles. It's double oaked and has flavours of maple, honey, vanilla, and brown sugar. We think of Old Forester for its consistent butterscotch-ey flavours and we think of it as a dessert-like bourbon. It can be difficult to find in Australia, but worth trying if you can get your hands on a bottle. The Old Forester distillery tour in Louisville, Kentucky is recommended, and their chocolate pairing is a must-try.

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Maker's Mark 46 is a wheated bourbon that undergoes a unique finishing process. It is made by adding 10 French oak staves to a barrel of Maker's Mark bourbon and leaving it in a limestone cave for a longer period of time. Margie Samuels, the wife of the original Maker's Mark creator, Bill, played a significant role in the brand's development, including designing the labels and introducing the iconic red wax seal. We think Maker's Mark 46 has a toastier and richer flavour compared to the original Maker's Mark, with notes of buttery bread and French oak. It is a smooth and...