Kolby, Jazsmin, and Nick sit down for the first ever tasting on The Barrel Room and discuss their philosophies on how to taste different whisk(e)y, connecting with memories to enhance the process, and their thoughts on three solid entry pours for a bourbon enthusiast with a flight of Old Forester 1897 Bottled-in-Bond, Maker's 46, and Michter's Straight Rye.

This podcast is sponsored by Auntie Mae's Parlor in Manhattan, Kansas. Drink responsibly. 

Kolby kicks off The Barrel Room podcast with an introduction to the rules of what makes a whisk(e)y a whisk(e)y, whether the "e" in whisk(e)y is important or not, and the specific requirements for Bourbon, Scotch, and Irish whisk(e)y.

This podcast is sponsored by Auntie Mae's Parlor in Manhattan, Kansas. Drink responsibly.