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 episode will hit just right.

Chapters

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 spice, what Helen loves about sherry-finished drams, and where Minor Case fits in the bourbon-to-rye spectrum.

Oh, and there’s a cork pop moment we’ve waited ages for.

Chapters:

00:00 – Finally… a proper cork pop!

00:12 – Pouring Minor Case Rye (sherry cask finish)

01:00 – What is a Kentucky-style rye?

02:00 – 51% rye, 45% corn, 4% malted barley: close to bourbon

03:10 – Why it tastes smoother than other ryes

04:15 – Sherry cask influence on the nose and palate

05:20 – Dave’s take: too grassy = no thanks

06:30 – Bourbon vs rye: what’s in a name?

07:45 – Sweet graininess and how it compares to others

08:50 – Helen’s love of the softer, fruitier notes

09:40 – Wrap-up and final thoughts

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 actually owns more than one shirt

It’s rich, relaxed, and full of gold—both in the glass and in the stories.

00:00 – Intro and welcome

00:15 – Guest: Denver from Denver & Liely

00:45 – The pour: Blanton’s Gold (from ~2020)

01:30 – Why this bottle matters

02:20 – Smoothness at 51.5%: a surprise

03:10 – Why Aussies had access before Americans

04:05 – A smudged dump date and a story

05:00 – Denver’s partner’s unexpected reaction

06:00 – Glassware geekery, take 3

07:30 – That shirt… again

08:20 – Gold vs other Blanton’s editions

09:40 – Final sips and goodbyes

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 topper — and whether it belongs in the top shelf rotation.

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Join the hunt: Follow @AussieBourbonLovers on YouTube, Instagram & TikTok.

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 to a typical bourbon. From re-coopered barrels and pot stills to honey-sweet tasting notes and nostalgic Tassie trips, this episode is full of love for our southernmost state.

Timestamps:

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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 White Label and cola), but this premium small-batch release completely redeems the brand’s reputation for him. You’ll hear the legend of Booker Noe venturing into a rickhouse in the 1980s to create Booker's Bourbon, learn why this batch is nicknamed “Charlie’s Batch” (hint: it's named after the craftsman behind the bourbon’s iconic wooden box), and find out why they’re calling it a “healing bourbon.” By the end, Booker's has turned bad bourbon memories into a newfound appreciation – and earned a permanent spot on their shelf.

Episode Outline:

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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, and seriously drinkable.

Chapters

00:00 – Opening Sips: Half-Drunk Already

Penelope Toasted Bourbon, toasted barrel bourbon, char level 5, Penelope whiskey, Aussie bourbon podcast, vanilla bourbon, marshmallow finish, s’mores whiskey, bourbon barrel finishing

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

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

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 love indie bourbon.

00:00 – Intro & house swap that changed everything