Bourbon, Brass & Beyond

Dan and Bob open with the chaos of a holiday week bourbon drop in Ohio, then shift into a tasting session that puts several Old Forester 117 releases and a Kentucky Artisan Distillery bourbon under the microscope. They also talk through the broader frustration around OHLQ, bottle availability, and how state systems affect hunters, flippers, and everyday buyers.

#bourbon #whiskey #bourbonbrassandbeyond #bourbonandbeyond #bourbontasting #oldforester117 #oldforester #kentuckyartisandistillery #trackside #louisvilleky #jeffersonsbourbon #logstilldistillery #monksroadboilerhouse #podcast #bourbonpodcast #bourbonbrassandbeyond #bottleshare #bourbondrop #ohlq #wildturkey #cheesygoldfoil

In this episode:

Dan and Bob recap the morning scramble around the Wild Turkey Gold Foil drop and why the release felt inconsistent across stores

They debate OHLQ’s communication, availability tracking, and whether the system helps or hurts bourbon buyers in Ohio

They compare Ohio’s setup with other states like Pennsylvania, Kentucky, Tennessee, Florida, and Wisconsin

They discuss how holiday timing and truck schedules can disrupt drop days and store-level inventory

Dan shares a bottle from Kentucky Artisan Distillery, a wheated Jefferson’s "Trackside" release at 107 proof, and both note it drinks spicier than expected for a wheated bourbon

They taste through multiple Old Forester 117 releases, including Triple Char, Extra Old, Extra Extra Old, and Prohibition Era, and compare their noses, proofs, and finishes

The Old Forester 117 Triple Char stands out for its banana bread nose, buttery texture, and rich sweetness

The Extra Extra Old gets praise for its butterscotch character and easy sipping profile

The Prohibition Era release is noted as the least distinctive of the bunch, but still solid at 130 proof

They wrap by saying the 117 series is a strong lineup overall, with no truly bad pours among the bottles they opened

Timestamps

00:00 — Holiday bourbon chaos and the OHLQ drop conversation

01:32 — Wild Turkey Gold Foil shows up in limited stores

03:27 — Why OHLQ’s availability tracking causes confusion

06:01 — Should Ohio use a lottery or controlled release instead?

09:03 — Liquor store inventory, drop-day uncertainty, and holiday timing

11:18 — Kentucky Artisan Distillery’s wheated Jefferson’s release

14:08 — First impressions: wheated bourbon that drinks like rye

18:03 — Comparing the fresh crack to an earlier sample

20:20 — Opening Old Forester 117 Triple Char

22:10 — Banana bread nose and the big jump in flavor

24:41 — Why the 117 series feels like an experimental lineup

27:16 — Bourbon and Beyond update and Derek Trucks access

29:02 — Comparing the Triple Char to Old Forester 1924

31:14 — Old Forester Extra Old versus Extra Extra Old

33:11 — Why Extra Extra Old tastes like butterscotch

36:02 — Old Forester Prohibition Era Still Proof

38:04 — The 130 proof surprise and finish

39:20 — Blending ideas and final ranking of the pours

40:37 — Final verdict on the 117 series and closing thoughts

Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

See us at Bourbon & Beyond! Will have a Bottle Share event at Monk's Road Boilerhouse on Whiskey Row (right next to Old Forester) on Friday September 25th, from 1-3pm. Appetizers will be provided!

Dan and Alex open an Eagle Rare 10 Year store pick and explore what makes it such a memorable bourbon. Their tasting covers the bottle’s extra age, smooth 90-proof profile, and notes of vanilla, caramel, orange, cherry cola, and gentle rye spice.

The conversation expands into a broader discussion about bourbon value, store picks, dusty bottles, Blanton’s, Rock Hill Farms, bottle collecting, and the challenge of finding allocated whiskey at a fair price. Alex shares why Rock Hill Farms remains one of his favorite bottles, while Dan compares Eagle Rare’s 10 and 12 year expressions and explains why store picks can offer a more distinctive experience.

Along the way, they discuss bourbon tourism, distillery visits, bottle shares, cork preservation, aging warehouses, old bottle prices, and the personal stories behind their collections. The episode closes with thoughts on the Kentucky Derby, bourbon friendships, and the importance of buying bottles to enjoy—not simply to resell.

#buffalotrace #eaglerare #storepick #rockhillfarms #mashbill1 #bourbon #whiskey #bourbontasting #kentuckyderby #horseracing #crescentspringstobacco #bourbonhunting #bourbontrail #podcast #bourbonbrassandbeyond #derbybottle #blantons

In this episode

Tasting an Eagle Rare 10 Year store pick

Comparing standard releases with store picks

Notes of vanilla, caramel, orange, cherry cola, and rye spice

Why Eagle Rare is considered a strong value bourbon

Eagle Rare 10 Year versus 12 Year

Alex’s favorite Rock Hill Farms bottle

Blanton’s, Blanton’s Gold, and Straight From the Barrel

Dusty bottles and historic bourbon prices

How to develop your palate and identify tasting notes

Corks, storage, decanters, and bottle displays

Buffalo Trace expansion and aging capacity

Allocated bottle lotteries and secondary-market pricing

Bourbon and Beyond, bottle shares, and Kentucky Derby plans

Collecting bottles you actually intend to drink

Timestamps

00:00 – Opening the Eagle Rare store pick

02:47 – First impressions and tasting notes

03:01 – Eagle Rare as a value bourbon

05:21 – Orange, vanilla, caramel, and balance

10:57 – How flavors develop over multiple sips

16:08 – Dan’s dusty bottle collection

19:14 – Comparing Blanton’s releases

24:32 – Bourbon and Beyond plans

36:05 – Eagle Rare 12 Year discussion

41:14 – Rock Hill Farms becomes the focus

49:27 – Cherry cola, caramel, and single-barrel flavor

54:04 – Why Rock Hill Farms sets the standard

57:29 – Value-first bourbon collecting

63:39 – Negotiation, respect, and friendship

71:21 – Master distillers and barrel selection

75:06 – Cold storage and ultra-aged bourbon

77:16 – Eagle Rare 20 and 25 bottle lotteries

81:02 – Final bottle recap

82:55 – Sign-off

Notable quotes

“I think that this is the best value per dollar.”

“That is the standard in my opinion.”

“If you want the bottle and you’re gonna enjoy the bottle, get the bottle.”

Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

Alex Derthick - IG: @captalex8

Dan and Bob are joined by Alex Derthick for a recap of their interview with Preston Van Winkle from the Old Rip Van Winkle family. They break down what made the visit memorable, what they learned about the Pappy Van Winkle lineage, and why the experience was bigger than just tasting rare bourbon. They also get into bottle comparisons, barrel picks, and the science and history behind the juice.

#whiskey #bourbontasting #oldripvanwinkle #podcast #bourbonbrassandbeyond #pappyandco #singlebarrel #barrelpick

Key topics

In this episode: the team recaps the Preston Van Winkle interview and the frustration of losing most of the inside audio after the recording

Alex shares why the experience still felt worthwhile because of Preston’s openness, the family history, and the chance to talk through the lineup in person.

The group discusses how down-to-earth Preston was, including his willingness to sign bottles and spend time talking family, philanthropy, and the history of the brand.

Preston’s tasting advice gets highlighted, especially the reminder not to swirl too aggressively and to blow off the top before nosing. They discuss secondary-market prices, collector culture, and why the Van Winkle family keeps pricing grounded rather than chasing hype

The crew compares several bottles from their own collections, including Old Rip, Lot B, Eagle Rare 17, Stagg, Taylor Four Grain, William Larue Weller, and Elijah Craig 15

Timestamps

00:00 - Recapping the Preston Van Winkle visit and the lost audio

00:31 - Two and a half hours of great conversation, gone after playback failure

01:54 - Why Preston and the family’s openness made the experience special

02:23 - A closer look at family history, brand changes, and the low-key office setting

03:28 - How the Van Winkle legacy became so revered

05:28 - Signing the 23-year bottle and why the 15-year stands out

06:34 - The Lot B lesson and the surprise re-recording attempt

07:43 - Preston’s bottle-guessing skill and the value of small sensory cues

08:15 - Why Preston came across as one of the most down-to-earth people in bourbon

16:19 - Independent Stave, barrel char science, and flavor extraction

18:47 - Bernheim juice versus Buffalo Trace juice and the spicier finish

19:40 - Opening the Lot B and the Eagle Rare 17 memories

22:11 - Real family photos, family trees, and the story behind the history

23:39 - Preston’s line about pouring bourbon down people’s throats

24:05 - Bourbon as connection, not resale, and why the bottle is secondary

26:17 - Sazerac rye picks, proofing decisions, and barrel-strength preference

27:26 - Why picks are proofed down after selection

31:03 - Dusties, Old Fitzgerald, and the Molson Canadian export oddity

36:29 - Rock Hill Farms, Mash Bill No. 2, and Hancock’s Reserve

40:38 - The Browns trading Miles Garrett and a quick sports detour

45:40 - How heat and evaporation may impact barrel yields

51:07 - Lot B history, the old store-pick concept, and premium-brand pricing

52:30 - The secondary market, flippers, and frustration with markup

54:04 - Why the 15-year remains the “juice is worth the squeeze” bottle

55:43 - The Van Winkle rye story and why it is the rarest bottling

Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

Old Rip Van Winkle Distillery - https://www.oldripvanwinkle.com

Pappy & Co - https://www.pappyco.com

Alex Derthick - IG: @captalex8

Old Forester President’s Choice 2026 Review

Dan and Calvin taste and compare the 2026 Old Forester President’s Choice release, focusing on how it opens up in the glass, how it differs from the 2025 bottle, and whether the fresh crack delivers on the nose, palate, and finish. This is a short bourbon review with a clear tasting arc: initial impressions, evolution after air, and a quick comparison to a previous year’s release.

#bourbon #whiskey #oldforester #presidentschoice #2026release #bourbonbrassandbeyond #podcast #bourbonreview #bourbontasting

#brownforman

Key points

In this episode, the hosts review the 2026 Old Forester President’s Choice release from a fresh crack and compare it directly to the 2025 bottle.

They note the specific barrel details for the 2026 bottle: Barrel 203, aged 92 months, bottled at 61.8% ABV, or 123.6 proof.

The nose stands out immediately with brown sugar, dark fruit, blueberry, and a fruit profile that becomes more expressive as the whiskey breathes.

The palate starts with fruit and spice, then shifts into a deeper grape and blueberry character.

The finish is described as a little hotter, thinner, and shorter than some other pours they had that night.

A noticeable bitterness appears after the initial sip, though they describe it as not unpleasant, just less desirable than the 2025 release.

The 2025 version is remembered as having a longer finish and avoiding that bitter turn on the back end.

On the second sip, the bourbon seems sweeter and more layered, suggesting the bottle may improve with more time open.

They conclude that it is a solid fresh crack with a phenomenal nose, even if it does not quite outperform the 2025 bottle right away.

The episode closes with a casual life update about bourbon hunting, work, travel, and upcoming vacation plans.

Timestamps

00:00 - Introducing the 2026 Old Forester President’s Choice release

00:29 - Barrel 203 details: 92 months, 123.6 proof

00:57 - Limited online release and multiple barrel variations

01:29 - Why the President’s Choice name matters

01:49 - Comparing the 2026 bottle to the 2025 release

02:41 - Brown sugar and dark fruit on the nose

03:10 - Blueberry and ethanol coming through

03:50 - How air changes and improves the nose

04:45 - Fruit-forward entry on the palate

05:05 - Deep blueberry and grape-like finish

05:40 - Finish length and mouthfeel compared with other pours

06:09 - The bitterness difference versus 2025

07:13 - Second sip becomes sweeter and more layered

07:56 - Expecting more improvement as it opens up

08:25 - Final tasting summary with barrel and proof recap

09:12 - What’s coming up next for the hosts

10:25 - Closing thoughts and listener shout-out

Notable quotes

“Phenomenal nose now.”

“The second drink was a lot sweeter.”

“It’s a solid fresh crack.”

Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

Dan welcomes Calvin and Nick back home for a bourbon-heavy catch-up that mixes recent distillery trips, barrel picks, and a standout tasting lineup. The episode is especially notable for a 2019 Pappy 23 pour that Preston Van Winkle personally identified by nose as Bernheim-era juice, plus a deep dive into what makes Buzzard's Roost's double-oaked approach unique.

#bourbon #whiskey #bourbontasting #singlebarrel #bourbonbrassandbeyond #pappy #pappyvanwinkle #pappyandco #buzzardsroost #peerless #oldripvanwinkle #pappy23 #pappycigars #drewestate #podcast

We discuss recent Kentucky visits, craft bourbon exploration, and how barrel char, toast, and proof shape flavor. The conversation also covers a Peerless cream cheese cinnamon roll single barrel, a Buzzard's Roost bourbon, and a rye that lands with mint, spice, and a long finish. Dan recaps the Kentucky trip with Steph, including the Preston Van Winkle interview (Episode 81) and the challenge of recovering lost audio after a hardware failure.

The group tastes a Peerless distillery-only single barrel described as a cream cheese cinnamon roll profile, with sweet cinnamon on the nose and a thick, creamy mouthfeel.

Calvin and Nick compare tasting notes on craft bottles from JT Mellick, Fiddler, Jimmy Red, and High Wire, using them to narrow down what flavor profiles they actually prefer.

Dan highlights a W. H. McBrayer 1776 bottle.

Buzzard's Roost founder Jason Brauner is praised for an informative session about barrel char, toast levels, and the brand's double-oaked process.

The Buzzard's Roost bourbon shows French oak-like spice, rich sweetness, and subtle oak tannin, with the group noting that the sweetness stays in control.

The Buzzard's Roost rye, a 95/5 mash bill, comes across with mint, spearmint tea, rye spice, and a lingering floral finish.

Dan summarizes the haul from the Kentucky trip, including Peerless, Jefferson's, Trackside, Michter's 10 Rye, Elijah Craig private barrel, Maker's Mark Cask Strength 46, Monks Road, and Old Forester 117 Triple Char.

The centerpiece of the episode is a 2019 Pappy Van Winkle 23 Year, signed by Preston Van Winkle after he correctly identified the juice as Bernheim just by smell.

The episode closes on the value of shared bottles, personal stories, and tasting as a group rather than keeping rare pours sealed away.

Timestamps

00:00 - Back home, recent Kentucky trip, and the Preston Van Winkle interview

02:00 - Peerless cream cheese cinnamon roll single barrel introduction

03:03 - Buzzard's Roost and an informative deep dive on char and toast

08:15 - Exploring craft whiskey to find preferred flavor profiles

09:09 - W. H. McBrayer 1776 and the appeal of limited releases

11:46 - Buying more than tasting and the trap of bourbon hauls

12:16 - Fiddler, ASW, and craft whiskey recommendations

13:23 - Buzzard's Roost's distillate and double-oaked approach

14:30 - How barrel char and toast levels shape flavor

16:41 - Chocolate pairing and oak tannin on the Buzzard's Roost bourbon

18:28 - Steph's pick and the transition to the rye

20:17 - Jason Brauner's rye goal: a bourbon drinker's rye

26:17 - Kentucky trip haul: Peerless, Jefferson's, Michter's, Maker's Mark, and more

28:10 - Preston Van Winkle signs the Pappy 23 bottle

30:04 - The story behind Pappy cigars and the traditional blend

31:41 - Pappy 23 proof and the aromatic nose

33:33 - Why the Pappy 23 tastes so smooth despite its age

35:17 - Debating whether Pappy 23 is overoaked

39:19 - Bernheim, Stitzel-Weller, and the transition to Buffalo Trace sourcing

41:06 - Touring Preston Van Winkle's office and bourbon history on display

42:28 - Thanksgiving turkeys, old Fitzgerald, and bourbon family stories

44:18 - Upcoming bottles still waiting to be opened

Old Rip Van Winkle, Bourbon Heritage, and the Reality of Allocated Whiskey

This episode is a compilation of multiple conversations with the very awesome and down to earth Preston Van Winkle. Dan Sneddon and Bob Hird were joined by Alex Derthick, and after a technical failure wiped out most of the first recording, Dan came back for round 2. The discussion covers the Old Rip Van Winkle family story, how the lineup evolved, and why production, warehouse space, and barrel entry proof matter so much in bourbon. It is especially useful for listeners who want the history behind the bottles and the practical realities behind limited supply. At the end, they also toast with Pappy 23 Year and Pappy Traditional Cigars from Pappy&Co. See our links below! Please like, follow, and subscribe!

#bourbon #whiskey #pappyvanwinkle #buffalotrace #pappyandco

Key topics

Preston Van Winkle traces the Old Rip label back to its pre-Prohibition origins, its revival after Stitzel-Weller, and how the family inherited and reshaped the brand in the 1970s.

In this episode, Preston explains why the lineup shifted from multiple proofs to the 107 proof expression, including the logic of removing the lower-proof bottling and keeping the more versatile whiskey.

We discuss how bourbon knowledge in the Van Winkle family was absorbed by osmosis, with childhood memories of bottling, barrel rolling, and growing up around whiskey as part of daily life.

The conversation compares the 10, 12, 15, 20, 23, and 25 year expressions, with repeated emphasis on the 15 year as the sweet spot for age, proof, and versatility.

Preston shares how the rye line was effectively created to meet demand for a customer seeking aged rye, and how the family helped define that category with a 13 year age statement.

We discuss warehouse strategy, including why first and second floor placement in the heart of the warehouse is preferred to avoid excess heat, airflow, and evaporation.

Preston explains barrel entry proof, noting that the family uses 114 proof rather than the industry standard 125, to preserve flavor and reduce dilution later in the process.

The discussion gets candid about supply constraints, long planning horizons, and why making significantly more whiskey is not as simple as increasing volume.

The episode also addresses pricing and the secondary market, with Preston noting that the family does not benefit from inflated resale prices once the whiskey leaves their warehouse.

Timestamps

00:00 - Technical reset and round two introduction

01:57 - The Old Rip label’s pre-Prohibition roots

04:21 - Childhood memories in the distillery

08:00 - Bourbon as everyday family medicine

10:01 - Comparing the 10, 12, and 15 year expressions

13:22 - How the family created the aged rye category

16:05 - Why warehouse space limits production

17:36 - Barrel entry proof and flavor preservation

19:23 - Why overproducing whiskey is a long-term risk

21:26 - The top shelf as a measure of a bourbon bar

22:49 - Secondary market pricing and who captures the margin

25:23 - Finding rare bottles while traveling

26:30 - Why the 20 and 23 year expressions stand out

27:20 - How the 25 year compares to the 23

28:29 - Why the rye is softer than most ryes

29:35 - Climate change and lower barrel yields

Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

Pappy & Co - www.pappyco.com

Old Rip Van Winkle Distillery - www.oldripvanwinkledistillery.com

This episode is a focused tasting and conversation at Buzzard's Roost in Louisville with Jason Brauner who has deep experience in bourbon hospitality and single barrel selection. It covers how double oaking works, why barrel toast profiles matter, and how Jason's background on the restaurant side shaped his palate and industry relationships.We discuss bourbon production details, tasting notes, upcoming releases, and the culture of collaboration in the whiskey world. If you like technical whiskey talk paired with practical tasting context, this one is packed with useful specifics. #bourbon #doubleoaked #whiskey #podcast #buzzardsroost #bourbonbrassandbeyond

• Buzzard's Roost breaks down its process: sourced aged whiskey, re barreled into proprietary barrels, and secondary aged with custom toast profiles.
• The team uses 17 proprietary barrel toast profiles and a char 1 finish, which Jason explains as preserving the toasted sugars brought to the surface.
• The barrel strength bourbon is 116 proof, but Jason and the host note that it drinks below its proof because of the double barreling.
• Tasting notes on the bourbon include white pepper, caramel, burnt sugar, vanilla, citrus, and creme brulee like crunch.
• The whiskey lineup is generally in the 5 to 7 year range, with many single barrels landing at 6 to 8 years.
• Jason explains the role of toast levels, from vanilla caramel and butterscotch to smoky, leathery, and baking spice driven profiles.
• French oak comes up as a special annual project, with discussion of its tighter grain, complex sugars, and higher tannin.
• Jason shares how Art Eatables chocolates pair with the whiskey, especially the rye and bourbon selections.
• His background at Bourbon's Bistro helped him develop his palate through years of single barrel picks, bourbon dinners, and distillery visits.
• The conversation highlights the friendly, collaborative nature of the whiskey industry, where competitors often support one another.
• Upcoming releases include a French oak expression, the return of bottled in bond, a wheated single barrel, and another smoked batch if market demand supports it.
• Jason also mentions the still upstairs and the excitement around their own spirit aging on site.

00:00 - Opening banter and setting the scene at Buzzard's Roost 01:02 - Double oaked bourbon and sourced whiskey explained 01:59 - Proprietary barrels, toast profiles, and char 1 aging 03:24 - First tasting notes: white pepper, caramel, and dark sugar 04:42 - Burnt sugar, creme brulee, vanilla, and citrus notes 05:09 - Age range of the whiskey and single barrel releases 06:14 - Art Eatables chocolates and pairing classes 07:12 - Industry camaraderie and why whiskey feels collaborative 09:19 - How toast levels shape flavor from sweet to smoky 10:28 - Using barrel profiles like a spice rack for blending 11:41 - Discussing the smoked limited release 13:30 - The rye that drinks like bourbon and finishes like scotch 14:00 - Rye blend makeup and why it is so approachable 15:10 - Limited release performance in different markets 15:52 - Daniel's background at Bourbon's Bistro and early single barrel work 16:45 - Bridging old school and new school whiskey people 17:45 - Bourbon dinners, flights, and early education in tasting 18:40 - Family bourbon history and connecting with Wally Dant 19:39 - Water, air, and how the bourbon opens in the glass 20:38 - Upcoming French oak, bottled in bond, and wheated single barrel releases 21:37 - White dog from the still and future house distillate 22:04 - Bourbon and Beyond, speaking on the Kroger stage 23:03 - Restaurant recommendation: Bourbon's Bistro

Dan, Clavin, and Rich welcome CJ to the podcast for the first time. In this episode, we explore Ever North Essence Barrel Picks, the Penelope 13 Year Collection, Oak & Age Hazmat Barrel Pick, and a couple surprise old dusties. We discuss the nuances of bourbon tasting, the history of distilleries, and the art of selecting and appreciating fine spirits. Our guests share insights on aging, proof, and the unique stories behind rare bottles, making it a must-listen for bourbon enthusiasts.

Check out Maria's Marketplace in Canton Township, MI. That Ever North Barrel Pick was fanatastic. Check out our website at https://www.bourbonbrassandbeyond.com .

#bourbon #whiskey #evernorth #oak&age #buffalotrace #podcast #bourbonbrassandbeyond #oldfitzgerald #oldripvanwinkle

Keywords

bourbon, whiskey, tasting, distillery, aging, proof, bourbon history, rare bottles, bourbon tasting tips

Key topics

Bourbon tasting techniques and tips

History and story behind rare bourbon bottles

Impact of aging and proof on flavor profile

Insights into distillery processes and collaborations

The significance of bottle selection and provenance

Sound bites

"Great bottles from Michigan stores"

"The viscosity is just right"

"Don't be afraid of the ryes"

Timestamps

00:00 - Welcome, guest introductions, and the Evernorth bottles

02:09 - Evernorth Bardstown mash bill details and first impressions

03:05 - Cinnamon, crab apple, and viscosity on the first pour

04:34 - Burnt brown sugar, caramel, and finish length

06:08 - Evernorth’s broader lineup and why store relationships matter

08:36 - Maria’s Marketplace pick at 131 proof and bottle details

10:34 - Stone fruit, peach, and silky mouthfeel on the second Evernorth

12:38 - Why the second Evernorth drinks far below its proof

13:57 - Bob’s donation bottle and the Penelope 13-year Collector’s Edition

16:00 - Elephant ear nose and memory-driven tasting notes

17:29 - Why the Penelope drinks like a much lower proof bourbon

20:26 - Oaken Age 11-year Jim Beam hazmat barrel pick

21:49 - Learning to appreciate Beam’s nutty profile and heat

23:01 - Why high proof can mean more flavor, not just more burn

25:58 - Buffalo Trace Experimental Collection 15-year wheated bourbon

27:15 - Comparing that bottling to Pappy-era production

30:43 - Why tasting is different from just drinking

33:28 - OG Yellowstone history and the 1971 bottling

35:54 - Dusty bourbon as a privilege and a benchmark

39:24 - Quality, quantity, and how modern bourbon production has changed

43:43 - Old Fitzgerald bottled in 1970 from a 1962 barrel

45:02 - Floral nose, vanilla bean, and citrus on the Old Fitz

47:24 - Why the old Old Fitzgerald profile is still chased today

48:23 - Final recap, shoutouts, and closing thoughts

Join Dan and Steph, as we explore the nuances of bourbon tasting, including a detailed review of the Blade and Bow 12 Year Solera Reserve and a special focus on the 15 Year Buffalo Trace Experimental Collection, Wheated, Low Barrel Entry Proof. Perfect for bourbon enthusiasts eager to deepen their understanding and discover new favorites. This episode really sweetens the palate! We also discuss our upcoming interview and tasting at Old Rip Van Winkle Distillery, with the Van Winkle Family. We are super excited for this one. Sit back, relax, and enjoy the flight!

#bourbon #whiskey #buffalotrace #stitzelweller #oldripvanwinkle #pappyvanwinkle #podcast #bourbonbrassandbeyond #bourbontasting

Keywords

bourbon, whiskey, bourbon tasting, Blade and Bow, Buffalo Trace, experimental collection, bourbon review, whiskey enthusiasts, distillery visits, bourbon flavors

Key topics

Bourbon tasting notes and impressions

Details of the Blade and Bow 12 Year Solera Reserve

Insights into Buffalo Trace's low barrel entry proof bourbon

The significance of barrel finishing processes

Distillery visits and rare bourbon finds in Kentucky

The impact of barrel proof on flavor and aging

Memory and experience in bourbon appreciation

Future bourbon releases and collecting rare bottles

Sound bites

"That's like a Pappy nose. That's so sweet."

"I got like a brown butter bourbon flavor."

"This is the kind of bourbon you have at the end of the day."

Chapters

00:00 Introduction to Bourbon Tasting and Kentucky Trip

3360:56:36 Review of Blade and Bow 12 Year Solera Reserve

6638:43:54 Tasting notes: Nose, palate, and finish

100555:25:19 Discussion on barrel finishing and aging processes

135277:39:07 Buffalo Trace experimental collection: Low barrel entry proof

168888:46:04 Details of the 2010 distilled bourbon and its rarity

201944:19:53 Flavor profile and comparison to old Fitzgerald

231666:34:40 The significance of unique bourbon moments and memories

263888:48:46 Kentucky trip plans and bourbon memorabilia

300555:29:23 Tennis tournament updates and upcoming events

331666:36:47 Reflections on bourbon collecting and future releases

Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

Dan and Bob do a bourbon tasting centered on Paul Sutton and Green River, with a lot of sensory comparison and a few practical notes on proof, finish, and barrel selection. The conversation also touches on family life, school shopping, and an upcoming bourbon trip, but the core value is the side-by-side breakdown of two very different pours and why one of them lands as a favorite.

#bourbon #whiskey #bourbontasting #greenriverwhiskey #paulsuttonbourbon #bourbonbrassandbeyond #podcast #OHLQ #singlebarrel #barrelpick

• The Paul Sutton Limited Release nose is described with a mix of black licorice, leather, baseball glove, sawdust, oak, and dark cherry, with repeated comparisons to toasted char and even strawberry shortcake with fermented berries.
• In the same tasting, they move to Green River bourbon single barrel and Green River wheated single barrel, both non chill filtered, and compare how proof and mashbill change the experience.
• The Green River wheated single barrel shows sweetness, grape Kool Aid, and a softer mid-palate, but the finish is flatter and, at moments, slightly bitter.
• The standard Green River single barrel bourbon whiskey OHLQ pick ends up being the stronger bottle of the two, with more fruit, caramel, dark fruit, and a longer coating finish.
• They point out that the Green River bourbon has a sweet, grassy, hay-like note on the nose at cask strength, but it develops into something more interesting and lasting on the palate.

00:00 - First nosing of Paul Sutton and the licorice leather mystery
01:10 - Searching for the note that makes the nose different
02:08 - Legs, proof, and the first sip on Paul Sutton
03:41 - Toasted char, dark cherry, and strawberry-like fruit notes
05:16 - Why this bottle sat unopened for so long
06:31 - Paul Sutton becomes an early favorite on the short list
08:00 - Calling the nine-year Paul Sutton rich and complex
09:17 - Final pass on the Paul Sutton nose before moving on
10:47 - Introducing the Green River bottles for the next tasting
11:25 - Comparing the Green River wheated single barrel and bourbon single barrel
12:49 - Green River history and the “Whiskey Without Regrets” story
14:01 - Grape, sweetness, and proof on the wheated single barrel
15:20 - Why the wheated finish feels shorter and less complete
16:55 - Revisiting the wheated pour and its slight bitterness
18:11 - The cask strength Green River bourbon noses sweeter but rougher
19:26 - Wet grass, hay, and field-cut memories in the aroma
20:38 - The regular Green River single barrel wins on finish and fruit
21:50 - Why the bourbon single barrel beats the wheated expression
22:35 - School shopping, kids’ sports, and the family schedule
25:01 - Free Chick-fil-A sandwiches and feeding growing boys
26:32 - Driving plans for Chicago and the coming road trip
27:03 - Bourbon travel plans with Maker’s Mark and Heaven Hill
28:52 - Wrapping the night and comparing the two big surprises
30:00 - Anis, leather, and the final praise for the Paul Sutton nose

Links:

Bourbon, Brass & Beyond - http://www.bourbonbrassandbeyond.com

Paul Sutton Distillery - https://www.paulsuttonbourbon.com

Green River Distillery - https://www.greenriverwhiskey.com