Bourbon Lens

Special edition of Thursday Thoughts, recorded live at Kentucky Bourbon Festival! Bourbon Lens sits down with Walter of Whiskey Thief for breaking news straight from the farm.

In this episode, Walter announces that Whiskey Thief is officially sourcing whiskey — a major strategic shift for the brand after explosive growth (60,000+ visitors last year, 65,000+ expected this year at the farm, and 100,000+ at their Louisville-area location). Rather than release younger whiskey to keep up with demand, Whiskey Thief is going straight to the best barrel warehouses in Kentucky to bring fans exceptional juice while their own production scales up.

Also in this episode:

• Two new stills acquired — production is ramping up fast
• Master blender Lisa Wicker is leading Whiskey Thief's first blended releases
• Ultra-limited "Outtakes" bottles — small-batch releases made from the flavorful, oxidized whiskey left behind after barrel-thieving (only ~30 bottles per release)
• The new "Hazmat Rye," an early-pulled twist on their Mayday Rye
• Whiskey Thief's 14th anniversary celebrations happening throughout October
• Whiskey Thief Fest — two days of music on October 9–10, presented with Adam Duritz of Counting Crows' Underwater Sunshine Festival (rebranded "Underwater Moonshine Festival" for this event)

Whiskey Thief has always been single-barrel, straight-from-the-barrel, uncut and unfiltered — and Walter promises full transparency (mash bill, proof, everything) continues even as sourced products roll out.

📍 Visit Whiskey Thief right off I-64, just half a mile from Keeneland — perfect for a game day / Keeneland / Whiskey Thief triple-header this fall.

Subscribe to Bourbon Lens for more bourbon industry news, distillery visits, and conversations with the people behind your favorite pours.

• 0:00 – Live from Kentucky Bourbon Festival, welcoming Walter
• 0:28 – Breaking news: Whiskey Thief is now sourcing whiskey
• 0:56 – The growth behind the decision (60K+ to 100K+ visitors)
• 1:56 – Two new stills, production investment
• 2:24 – Lisa Wicker and the move into blended whiskey
• 2:54 – Older-than-the-distillery bottles on the way
• 3:23 – Staying Kentucky-focused (for now)
• 4:19 – What's next: labels, bottles, and a 2027 headline
• 4:49 – The "Hazmat Rye" release
• 5:19 – The "Outtakes" series explained
• 7:07 – Why fall is the time to visit Frankfort
• 7:32 – Whiskey Thief Fest, October 9–10, with Adam Duritz's Underwater Moonshine Festival

• Follow on Instagram: @BourbonLens
• Visit: BourbonLens.com
• Join: Patreon.com/BourbonLens
• Merch: Bourbon Lens Shop
• Mailing List: The Weekly Pour
• Discord: Discord.gg/pd6ys5nRSU

To celebrate their landmark 400th episode, The Bourbon Lens crew heads to one of the most hallowed sites in American whiskey — Stitzel-Weller Distillery in Shively, Kentucky — for a sit-down with Nicole Austin, Diageo's Director of American Whiskey Liquid Development and Capabilities. Nicole pulls back the curtain on the mystery of why decades-old bourbon aged in Stitzel-Weller's rickhouses defies the conventional wisdom that American whiskey "expires" past a certain age. The conversation covers barrel consolidation (topping off), the historic rickhouse design patented by Frederick Stitzel, and the launch of the new Blade and Bow 12-Year Solera — a 104-proof, sub-$65 bourbon built using a fractional-blending Solera process borrowed from sherry and adapted for American whiskey.

• The "magic" of Stitzel-Weller's rickhouses — why extreme-age American whiskey (25–40+ years) is proving possible here, and how airflow, rickhouse architecture, and shade trees may matter as much as the mash bill.
• Barrel consolidation ("topping off") — a labor-intensive practice borrowed from Scotch and Canadian whiskey that halts the "snowball effect" of angel's share loss and staving damage in half-empty barrels.
• The Solera method, Americanized — how Nicole adapted sherry's fractional-blending system into a 12-year-minimum-age bourbon blend using vintage cognac, port, muscatel, and Bordeaux vats.
• Craft philosophy over collectibility — Nicole's approach favors consistent quality and drinkability over hype-driven, numbered limited releases.
• Proof point and dilution culture — a pushback on "proof-chasing" in the bourbon community, and why a 104-proof whiskey can outperform higher-proof releases in balance and accessibility.
• Bourbon history and place — Shively's forgotten legacy as a distilling capital, and Stitzel-Weller's connection to figures like Julian "Pappy" Van Winkle.

Nicole Austin — Director of American Whiskey Liquid Development and Capabilities, Diageo. Former general manager and master blender at Cascade Hollow (George Dickel), now overseeing extended-age and innovation projects at Stitzel-Weller, including the Stitzel Reserve line and Blade and Bow.

Blade and Bow 12-Year Solera Bourbon

• Minimum age: 12 years (in new American oak)
• Proof: 104
• MSRP: $64.99
• Process: Fractional Solera blending across vintage cognac, port, muscatel, and Bordeaux vats

• Follow The Bourbon Lens on Instagram for bottle drop alerts
• Visit Stitzel-Weller Distillery in Shively, Louisville, KY

Explore the craft of American Single Malt whiskey with the team at New Riff Distillery. In this episode, we dive deep into New Riff's oldest whiskey release to date, exploring their hands-on approach to mash bills, barrel maturation, and complex blending strategies. Learn how different barrel types, unique yeast strains, and warehouse climate management shape the rich, evolving flavor profiles of Kentucky single malt.

We break down everything from cocktail versatility and annual release coding systems to the intricate maturation curve that turns experimental grain bills into award-winning pours. Whether you are a seasoned whiskey collector or curious about the rapid rise of American Single Malts, this deep-dive interview delivers essential insights into modern craft distilling.

Timestamps:

• 00:00 - Introduction to New Riff Distillery & Single Malt Program
• 01:07 - Unveiling Their Oldest Whiskey Release
• 02:21 - Mash Bills, Blending & Inventory Management
• 04:11 - Warehouse Management & Barrel Care Techniques
• 07:03 - Craft Distillery Expansion & Scaling Success
• 11:16 - Developing the American Single Malt Whiskey Program
• 25:01 - Defining Kentucky Single Malt Characteristics
• 26:15 - Barrel Types, Wood Casks & Maturation Impact
• 27:29 - Breaking Down Flavor Profiles & Tasting Notes
• 29:37 - The Blending Process & Vatted Malt Experiences
• 29:59 - Decoding the Annual Release & Coding System
• 33:39 - Cocktail Versatility & Pairing Ideas
• 50:28 - Yeast Strain Selection & Production Consistency
• 53:53 - Maturation Cycles, Aging & Flavor Evolution
• 01:13:31 - Final Release Details & National Distribution

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.

• 📸 Follow on Instagram: @bourbonlens
• 🌐 Visit: www.bourbonlens.com
• Merch: https://bourbon-lens-shop.printify.me/products
• Discord: https://discord.gg/pd6ys5nRSU

Hashtags:

#BourbonLens #NewRiffDistillery #AmericanSingleMalt #SingleMaltWhiskey #WhiskeyTasting #CraftDistillery #WhiskeyBlending #BourbonCommunity #KentuckyWhiskey #WhiskeyPodcast

Chef and restaurateur Brian Landry joins Bourbon Lens to share his journey from line cook to multi-concept hospitality owner — and the story behind his new book exploring the deep connection between food and music.

In this episode, Brian walks through the origin of his acclaimed Kitchen Table restaurant, the Beam family history woven into its story, and why community focus — not trends — has been the real driver of his success across multiple locations. We dig into how storytelling shapes every menu and beverage program he builds, including a pizza program that highlights the yeast strain from Jim Beam's original yeast.

Brian also previews the upcoming Icons Dinner and its bourbon pairing menu, talks candidly about the challenges of expanding a hospitality group through COVID-19, and shares what's next for his growing restaurant ventures — plus the inspiration behind his new book on food and music.

In this episode:

• Brian Landry's culinary background and early restaurant experience
• The concept and true story behind the Kitchen Table
• Why community focus sustains restaurant success long-term
• The role of storytelling in food and beverage experiences
• A first look at the Icons Dinner and its bourbon pairing menu
• The inspiration and content behind Brian's new book
• How food and music intersect to shape culture and community
• Navigating restaurant expansion challenges during COVID-19
• What's ahead for Landry's hospitality ventures

Timestamps:
00:00 – Introduction to Brian Landry and his culinary journey
01:56 – How Brian got started in the restaurant industry
03:59 – The importance of community in restaurant success
05:59 – Details about the Kitchen Table and its story
07:59 – The connection between food, music, and storytelling
10:00 – Upcoming events: Icons Dinner and bourbon pairing
12:02 – The inspiration behind Brian's new book
14:02 – Future plans for Landry's hospitality ventures

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.
📸 Follow on Instagram: @bourbonlens
🌐 Visit: www.bourbonlens.com
Merch: https://bourbon-lens-shop.printify.me/products
Discord: https://discord.gg/pd6ys5nRSU

Danny Polise, Founder and Master Blender of Penelope Bourbon, joins Jake Lewellen and Scott Dilley for a long-overdue Bourbon Lens catch-up — five years after his last appearance on the show. In this episode, Danny walks through how Penelope Bourbon has grown from a three-product lineup into a full portfolio spanning the Cooper Series finishes, light whiskey single barrel picks, ready-to-pour cocktails, and the brand-new Kentucky-made Classic Series.

The crew talks through Penelope's expansion since the MGP Luxco acquisition, why the light whiskey releases took off with drinkers, and how ready-to-pour flavors like Apple Cinnamon, Peach, Black Walnut, and Blackberry fit different seasons and serving styles. Danny then unveils the Classic Series — a straight Kentucky bourbon and a straight rye (built from Indiana 95.5 and 51.49 rye stock) aimed at everyday drinkability at accessible price points. Jake and Scott give their first taste impressions of both 92-proof expressions, breaking down notes of citrus, orange candy, vanilla, and light herbal spice in the rye.

The conversation wraps with a deep dive into Danny's blending process, how he moves through inventory faster today, and how Penelope balances consistency with experimentation across its barrel and tank combinations — plus a look at how the Architect Series became the golf-themed Golf Series concept.

⏱️ EPISODE CHAPTERS

• 00:00 – Reintroducing Danny Polise after five years
• 01:56 – Cooper Series & the MGP Luxco acquisition
• 04:43 – Why Penelope's light whiskey took off
• 09:01 – Tasting through the full lineup
• 11:25 – Ready-to-pour cocktails & seasonal flavors
• 16:00 – Barrel experimentation & smoked Old Fashioneds
• 17:13 – Introducing the Kentucky Classic Series
• 20:31 – Building the rye blend & sourcing Kentucky barrels
• 25:19 – Danny's evolved blending process
• 30:17 – From Architect Series to the Golf Series
• 36:55 – Tasting notes: Classic Series bourbon & rye
• 41:46 – Wrap-up and see you next time

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com 🛍️ Merch: https://bourbon-lens-shop.printify.me/products 💬 Discord: https://discord.gg/pd6ys5nRSU

#BourbonLens #PenelopeBourbon #DannyPolise #ClassicSeries #KentuckyBourbon #StraightRye #BourbonPodcast #WhiskeyPodcast #BourbonReview #BourbonCommunity #MGPIngredients #CooperSeries #ReadyToPourCocktails #BourbonNews #WhiskeyTasting #BourbonCulture #CraftWhiskey #KentuckyWhiskey #BourbonLife #SipListenDiscover

Wyoming Whiskey just got its biggest reset in years — and David DeFazio explains why bringing the brand back into Wyoming ownership could change everything. Jake Lewellen sits down with the longtime friend of the podcast to break down the buyback, the emotional reaction from locals, and why this moment feels like a second chance to earn trust all over again.

What starts as a quick catch-up turns into a real look at the future of the distillery — from barrel strategy and brand positioning to the practical realities of taking control of your own story. David shares the behind-the-scenes details of how the deal came together in just three months, why bringing back longtime blender Nancy Fraley matters, and how "letting the barrels tell you what to do" is shaping what's coming next.

You'll discover:

• Why the team believes "hitting singles" beats chasing home runs in whiskey growth
• How the buyback is giving Wyoming Whiskey a chance to reset its reputation with locals and fans
• What David says about bringing back Nancy, rethinking releases, and letting the barrels lead the decisions
• Why age statements like 10, 12, and 15 years could be a major part of the next chapter
• How a new whiskey library, older stock, and distillery-only bottles could fuel exciting future drops

David also opens up about historic lows in national alcohol consumption, smart inventory planning for a smaller producer, and why small, practical ideas from the team on the ground in Kirby could shape the next wave of releases — including a possible cutthroat trout series inspired by Wyoming's own waters.

If you like your whiskey talk honest, specific, and full of big-picture strategy, this one belongs on your playlist. Essential listening for Wyoming Whiskey fans, age-statement hunters, and anyone who loves hearing how a great brand gets a second chance.

Timestamps:
00:00 – The big news of new ownership
01:15 – Impact of the change and community reaction
03:03 – Hitting singles vs. home runs: the new approach
07:08 – Why now: the reasons behind the transition
09:04 – Bringing back Nancy and key team members
10:12 – Creating a whiskey library from old stock
13:10 – Expanding into age statements and rye
17:15 – Planning production for the future
19:02 – Refining processes and building a legacy
22:49 – Consumer preferences and what's next

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.
📸 Follow on Instagram: @bourbonlens
🌐 Visit: www.bourbonlens.com
Merch: https://bourbon-lens-shop.printify.me/products
Discord: https://discord.gg/pd6ys5nRSU

#WyomingWhiskey #DavidDeFazio #BourbonLens #CraftWhiskey #WeededBourbon #AgeStatementWhiskey #WhiskeyPodcast #BourbonCommunity #WhiskeyIndustry #KirbyWyoming #JacksonHole #WhiskeyNews #IndependentDistillery #BourbonCollector #AmericanWhiskey

Bruce Russell (Wild Turkey) sits down with Jake Lewellen on The Bourbon Lens to break down one of the hottest bourbon summers in recent memory. Bruce opens up about blending, barrel hunting, and what it means to carry the Russell family legacy forward.

In this episode, Bruce shares how a side project turned into two mystery 2007 barrels that ended up defining Russell's 13, why his dad Eddie Russell never gets to taste a blend until it's nearly finished, and the emotional moment when 90-plus-year-old Jimmy Russell first tried the release. You'll also get a rare breakdown of how three generations of Russells — Jimmy, Eddie, and Bruce — each bring a different palate to the whiskey, and how that shows up in bottles like Generations, Master's Keep, and the Whiskey Barons Collection.

Bruce talks candidly about being a "whiskey nerd" himself, how that shapes what Wild Turkey puts on shelves in a crowded, correcting bourbon market, and why he's chasing that dusty, cherry-cola richness of vintage Wild Turkey in modern releases.

Whether you're a longtime Wild Turkey collector or just getting into bourbon, this conversation is packed with insider stories you won't hear anywhere else.

Topics covered:

• Wild Turkey's record-breaking summer releases
• How Russell's 13 was blended, including barrels from 2007
• Jimmy Russell's and Eddie Russell's distinct flavor palates
• The story behind Whiskey Barons and Master's Keep
• Why the bourbon industry is going through a correction
• What's next for Wild Turkey and the Russell family

Timestamps:
00:00 – Bruce Russell joins to discuss Wild Turkey's summer momentum
06:31 – Why being a whiskey consumer helps Bruce make better whiskey
09:45 – Three generations, three palates, and the idea behind Generations
13:08 – Building Russell's 13 with older liquid and special barrel selection
18:17 – Why Russell's 13 drinks like cherry cola and dark fruit
22:12 – Side-by-side tasting against vintage gold foil bottles
24:34 – Jimmy's emotional reaction to the release
29:55 – Masters Keep as Eddie Russell's way to do Wild Turkey his way
34:07 – Jimmy Russell's uncanny ability to make young whiskey taste much older
36:20 – The Russell family's shared legacy and what's next for the brand

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.
📸 Follow on Instagram: @bourbonlens
🌐 Visit: www.bourbonlens.com
Merch: https://bourbon-lens-shop.printify.me/products
Discord: https://discord.gg/pd6ys5nRSU

#WildTurkey #BruceRussell #RussellsReserve #Bourbon #BourbonWhiskey #BourbonLens #EddieRussell #JimmyRussell #Whiskey #WhiskeyPodcast #BourbonCommunity #KentuckyBourbon #MastersKeep #BourbonBar #BourbonTasting #WhiskeyNerd #BourbonIndustry #BourbonCollector #CampNelson

What if the difference between "just water" and an unforgettable tasting experience came down to total dissolved solids, source, and treatment? In this Five Minute Fridays episode, Bourbon Lens turns a glass of water into a side-by-side flavor experiment that will change the way you think about hydration, bottled water, and even bourbon tasting.

Host Jake teams up with Kelly from Louisville Water to compare Louisville Pure Tap against three well-known bottled waters — Dasani, Evian, and Gerolsteiner — using the same look, sniff, swirl, sip method water professionals use in the lab every day. Along the way, you'll hear why Dasani reads as a stripped-down, basic profile with just 30 total dissolved solids, why Evian feels "fancy" with its mineral-rich spring-water character, and how Gerolsteiner's natural effervescence brings a completely different mouthfeel to the glass.

You'll discover:

• How total dissolved solids (TDS) shape water's taste and feel
• Why source water and treatment matter more than most people realize
• The difference between tap water, spring water, mineral water, and premium bottled water
• How Louisville Pure Tap's TDS of 240 compares to spring water giant Evian
• A simple at-home water tasting method you can try with friends and family

Kelly also explains why Louisville Water runs taste tests in the lab every day, and why the goal isn't finding a "best" water — it's understanding the story inside each glass. If you've ever dismissed tap water as plain, this episode shows how much character, geology, and craft can live in something as simple as a sip.

Perfect for bourbon fans, curious tasters, and anyone who enjoys a quick, low-stakes experiment that makes an everyday ritual feel surprisingly new. After this one, you may never look at a glass of water the same way again.

Chapters:
00:00 Introduction to Water Tasting
01:14 Tasting Dasani – Basic Bottled Water
02:53 Tasting Evian – Spring Water
03:49 Tasting Gerolsteiner – Natural Mineral Water
04:45 Tasting Louisville Pure Tap
05:23 Exploring Water's Story and Flavor Profile

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.
📸 Follow on Instagram: @bourbonlens
🌐 Visit: www.bourbonlens.com
Merch: https://bourbon-lens-shop.printify.me/products
Discord: https://discord.gg/pd6ys5nRSU

Ever wonder what actually happens between the Ohio River and the glass of water on your kitchen counter? In this episode of Thursday Thoughts, Bourbon Lens Studio heads to the Crescent Hill Water Treatment Plant to talk with Chris, Manager of Water Quality and Compliance for Louisville Water Company, about the science and chemistry behind every glass of Louisville tap water.

Chris walks through the idea of a water "recipe" — how the Ohio River supplies raw water that changes day to day depending on sediment, minerals, and seasonal conditions. You'll learn why Louisville's water is naturally mineral-rich and calcium-carbonate heavy, and why the region's uniquely low iron content happens to be a major advantage for the local bourbon industry.

The conversation breaks down the full treatment journey step by step: coagulation and sediment removal, on-site disinfection, pH adjustment with lime, filtration, and water storage — plus why disinfection is considered the single most critical process in protecting a million-plus customers from naturally occurring bacteria and pathogens.

You'll discover:

• What a water "recipe" actually means and why every source is different
• How sediment from a massive watershed gets removed before it reaches your tap
• Why disinfection is the top priority in water treatment, more than pollution events
• How on-site bleach generation and residual disinfectant prevent bacterial regrowth
• Why lime is added to raise pH and protect homes with lead or galvanized pipes
• How certified, high-grade chemicals ensure treatment is safe and effective

Whether you're curious about the science behind your tap water, interested in how it connects to Kentucky's bourbon industry, or just want a deeper appreciation for what happens before you turn on the faucet, this episode breaks it all down in an easy-to-follow conversation.

Hashtags:
#BourbonLens #ThursdayThoughts #LouisvilleWater #WaterTreatment #CrescentHill #TapWaterScience #DrinkingWaterSafety #OhioRiver #WaterQuality #KentuckyBourbon #WaterDisinfection #PublicHealth #LouisvilleKentucky #BourbonPodcast #WaterChemistry #CleanWater #KentuckyWater #BourbonCulture #WaterEngineering #InfrastructureMatters

Keywords:
water treatment process, Louisville Water Company, Crescent Hill Water Treatment Plant, tap water safety, drinking water disinfection, Ohio River water source, water quality compliance, mineral content in water, coagulation and filtration, pH adjustment lime, corrosion control lead pipes, Bourbon Lens podcast, Thursday Thoughts, Kentucky bourbon industry water, drinking water chemistry, Bourbon Lens, Bourbon Lens News

Most people never think twice about the water coming out of their tap — until they hear how Louisville turned it into a source of civic pride, a public health milestone, and a hidden ingredient in the bourbon industry. At the historic Louisville Water Tower, host Jake sits down with Kelly Dearing Smith, VP of Communications and Marketing at Louisville Water, to explore why this landmark matters far beyond its riverside views.

Kelly traces Louisville Water's origin story back to 1860, when the utility served just 512 customers pulling untreated water straight from the Ohio River. From there, she walks through the filtration breakthroughs that helped shape modern drinking water treatment nationwide, how Louisville Water grew into Kentucky's largest drinking water provider, and why "Louisville Pure Tap" became the only trademarked tap water in North America.

In this episode, you'll learn:

• How a devastating downtown fire — not thirst — is what actually convinced Louisville residents to pay for water
• Why the Ohio River and regional limestone give Louisville water its signature quality for both drinking and distilling
• How 20+ local distilleries rely on Louisville Water today, and the surprising 1860s connection between water rates and whiskey barrels
• What happens during "Sip with the Scientist," where distillers and water scientists compare notes on flavor and chemistry
• Why water reliability is something most people take for granted — and why that complacency can be costly for communities
• How Louisville Water collaborates with major utilities like Denver, Chicago, and New York on treatment innovation and research

Kelly also opens up about the Louisville Water Tower's role today as a National Historic Landmark, working pumping station, and home to the Waterworks Museum — a hands-on education hub open for public tours, school field trips, and bourbon lovers alike.

Whether you're into Kentucky history, bourbon culture, or just want a new appreciation for your next glass of tap water, this episode will change the way you think about what comes out of your faucet.

Learn more at LouisvilleWater.com or plan a visit to the Louisville Water Tower and Waterworks Museum.

Chapters:
00:00 Introduction and Water Filtration
07:45 Louisville Water and Its History
13:09 Evolution of Louisville Water
19:38 Bourbon and Water Connection
25:46 Water Utilities and Collaboration
27:33 Louisville Water Tower and Education

🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.
📸 Follow on Instagram: @bourbonlens
🌐 Visit: www.bourbonlens.com
Merch: https://bourbon-lens-shop.printify.me/products
Discord: https://discord.gg/pd6ys5nRSU