This week, Big Chief takes The Whiskey Trip deep into the beating heart of Branch, Louisiana, where faith, family, and providence have tilled the same soil for generations. Here he sits with Mike Fruge, the man behind J.T. Meleck Distillery, who turned a family rice farm into a living testament of Louisiana’s spirit and soul.

The Meleck family came to Louisiana from Germany in 1896, settling among the French Creole communities and learning to make the best out of the land God gave them. Over the decades, their devotion became their destiny, rice fields that once fed families now fill glasses with a whiskey born of hard work, humility, and providence itself.

The journey begins with their Small Batch Rice Whiskey at 96 proof, soft, warm, and familiar, like rice pudding kissed with cinnamon straight from Grandma’s kitchen. Then, the throttle opens with their High Proof Small Batch at 118 proof, where sassafras tea and clove spice rise up like the Cajun wind across the fields — rich, bold, and full of character.

But the final pour? That’s where the road hits full stride. Big Chief and Mike close the ride with a Single Barrel Rice Whiskey, hand-selected by Spec’s, blazing in at 120.9 proof. It’s a powerhouse of flavor and finesse, a whiskey that will knock your socks clean off and stand toe-to-toe with any bourbon born north of the bayou.

This episode is a testament to what happens when faith meets fire, when heritage meets heat and when a dream becomes destiny in every drop of Louisiana gold.

So pour a glass, take a deep breath, and hang on tight, because this week’s Whiskey Trip is one you’ll feel in your chest and remember in your soul.

This week, Big Chief takes a heartfelt ride on The Whiskey Trip with two remarkable guests — Seth Fuston, U.S. Air Force Veteran and Co-Founder & President of Staves of Honor, and Eric Lytle, Board Member.

Together, they share the story of Staves of Honor, a nonprofit built to support veterans, first responders, and law enforcement officers through fellowship, charity, and the shared love of whiskey. What began as a small brotherhood of service members has grown into a nationwide movement — pouring hope and purpose back into the lives of those who’ve sacrificed so much.

As a veteran himself, Big Chief understands the challenges that come after service — the search for belonging, the weight of the memories, and the need for community. Over two incredible barrel picks from The Blendery, the three men raise a glass to those who serve, protect, and continue to lead with heart:

    •    “Final Ryde” – an undisclosed blend of 75/21/4 bourbon, 60/36/4 bourbon, and 95/5 rye whiskey, finished in a 15-year-old “BuffTurkey” barrel.

    •    “Razz Hunny Pie” – a beautiful mix of 60/36/4 Indiana bourbon blended with a 51/45/4 bourbon from Green River, finished in an 18-year-old Barton 1792 barrel.

With each pour, they talk about the mission, the meaning, and the magic that happens when whiskey brings people together for something bigger than themselves.

So pour one with us, take a deep breath, and join Big Chief, Seth, and Eric as they toast to service, healing, and brotherhood — because at Staves of Honor, every pour has a purpose, and every sip honors sacrifice. 

This week on The Whiskey Trip, Big Chief sits down with Todd Grube and Dominic Sung to celebrate the 10th anniversary of the Houston Whiskey Social.

We kick things off with a special Elijah Craig 10-Year private barrel selected for the anniversary, then dive into some legendary dusties. Todd brings out a 1994 Old Grand-Dad Bottled-in-Bond, followed by an unforgettable 1991 Austin Nichols Wild Turkey 101. To close, we raise a glass of Michter’s Barrel Proof Rye—a pick from the very first Social back in 2015.

Throughout the conversation, we talk about how the Houston Whiskey Social has grown into one of the premier whiskey events in the country. We explore why dusty bottles carry a flavor profile unlike anything on modern shelves and share advice on how to pace yourself when faced with so many rare and remarkable pours.

Listeners will also want to pay close attention, because there are three amazing giveaways tied to this episode. The details are all inside, and you won’t want to miss your chance.

Ten years in the making, this is more than just a whiskey festival—it’s a family reunion for bourbon lovers, rye hunters, and dusty chasers alike. Legendary bottles are cracked open, friendships are forged, and stories are poured neat. 

This week, you’re not just listening to a podcast—you’re climbing aboard and taking a ride on The Whiskey Trip. So grab your Glencairn, press play, and join us as we celebrate one of the greatest whiskey gatherings in the country.

Get your tickets and join the celebration.

On this week’s episode of The Whiskey Trip Podcast, Big Chief is joined by whiskey researcher and writer Jacob Kiper for a conversation about what’s coming next in the world of American whiskey. Known for his work as Coming Whiskey, Jacob has a reputation for being first to the presses with news on new labels, upcoming releases, and trends shaping the American whiskey and bourbon landscape.

The tasting lineup is one for the books. In the first half, Big Chief dives into Maker’s Mark The Keepers Release from this year, while Jacob pours Silk Velvet Whiskey crafted by Master Distiller Jacob Call. 

On the second half, Big Chief enjoys Woodford Reserve’s brand-new Sweet Oak Bourbon, and Jacob samples the inaugural single barrel from Western Kentucky Distillery. Along the way, they trade tasting notes, stories, and insights into how these bottles reflect bigger changes happening in whiskey right now.

From label transparency to experimental releases, this episode is a must-listen for enthusiasts who want to stay ahead of the curve. Grab a glass, tune in, and hear what bottles you should be excited about on the horizon. So saddle up, pour a dram, and take the ride with us on The Whiskey Trip.

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Jason Brauner, Co-Founder & Master Blender, of Buzzard’s Roost Sippin’ Whiskeys.

They talk with Jason about his background in the restaurant world and how that led him into the world of Bourbon, how the Buzzard’s Roost brand was created and their unique double oaking technique, as well as what the future looks like for the brand.

They also taste and review their Double Oak Bourbon, their brand new Double Oak Cigar Blend Bourbon, and Single Barrel Founder’s Select Bourbon.

This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co.

Check out all of our amazing sponsors online at: 

www.threechordbourbon.com

www.visitthekitchentable.com  

This week, Big Chief heads to the Lowcountry to sit down with Burnt Church Distillery President Chris Crowe and Head Distiller Peter Thompson in Bluffton, South Carolina. Together, they dive into the traditions of Carolina grains and the bold vision behind one of the Southeast’s most exciting craft distilleries.

The tasting kicks off with Johny Fever Small Batch, a four-grain whiskey that immediately caught the Big Man’s attention with its balance and character. From there, they raise the bar with Anita’s Choice, a six-grain whiskey layered with depth, complexity, and a flavor profile that demands respect.

In the second half of the show, Big Chief pours a truly unique expression: Bluffton Whiskey, an American rice whiskey crafted with Carolina Gold rice. Its striking character is unlike anything else on the market. The journey ends with Palmer’s Stretch, a dark, rich, chocolaty rye whiskey that leaves a lasting impression on the palate and the soul.

This episode is more than a tasting, it’s a celebration of Southern heritage, bold innovation, and the people who are shaping the future of whiskey in the Carolinas. And just like Burnt Church Distillery, Big Chief believes in the power of freedom of speech, the freedom to create, and the freedom to let your voice be heard. Whiskey tells a story and this week’s episode proves that when you have the courage to be creative, the stories only get stronger.

So settle in, take the ride, and remember—whiskey is best enjoyed when you sip it slow and easy. Let the flavors tell their story, let the moment breathe, and let the journey be just as rich as the pour in your glass.

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Owner/Chef Ruth Osterman and Chef Jessica Faulhaber from La Bonne Vie in Lexington, KY. Chef Ruth was formerly a guest on Episode 231.

They talk with Ruth and Jessica about their backgrounds and how they each ended up in the culinary world, how they go about selecting the dishes and the Bourbons for their food pairings, and their upcoming Stories of Appalachia: Chef’s Table Series Dinner with Bourbon Pairing on Friday, September 26th.  

They also taste and review the new 2025 Maker’s Mark Cellar Aged, the new Batch 2 of Peerless Toasted Rye, and the soon to be released Phifer Pavitt Late Nite. They pair each of these expressions with delicious appetizers prepared by Chef Ruth and Chef Jessica.

This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co.

Check out all of our amazing sponsors online at: 

www.threechordbourbon.com

www.visitthekitchentable.com  

This week on The Whiskey Trip Podcast, Big Chief welcomes Caleb, the TX Whiskey Geek, for a conversation that celebrates the bold and innovative world of Texas Whiskey.

In the first half of the show, Big Chief pours a glass of Still Austin Red Corn Bottled in Bond (100 proof) while Caleb enjoys Milam & Greene Provisions—born in Kentucky, finished under the bold Texas sun, and bottled at 96 proof. The two discuss flavor, craftsmanship, and the stories that make these pours stand out.

In the second half, the proof rises as Big Chief sips on Ironroot Harbinger 115—the distillery’s flagship bourbon with a mashbill of Purple Corn, Bloody Butcher Corn, Flint Corn, non-GMO Yellow Dent Corn, and Rye. Caleb goes all in with Ironroot Hubris Straight Corn Whiskey (117.8 proof), crafted from a mashbill of Heirloom Purple Corn, Red Flint Corn, and non-GMO Yellow Dent Corn. Together they explore how Ironroot honors heritage grains while pushing the boundaries of Texas whiskey innovation.

Beyond the bottles, Caleb shares his passion for the Texas Whiskey Trail. From his weekly travels to festivals and events, he supports the distilleries, highlights the people behind the spirits, and brings the community together through his voice and storytelling.

If you’ve ever wanted a guide to navigating Texas whiskey, this episode delivers the insight, energy, and authenticity that only a true whiskey geek can provide. And like every good pour, the ride doesn’t end when the glass is empty—it continues with the people, the places, and the stories that make The Whiskey Trip worth taking.

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Michael Nanula, CEO, and Ari Sussman, Whiskey Maker, from Three Chord Bourbon.

They talk with Michael and Ari about their respective backgrounds and how they each got into the Bourbon world, the rebranding that Three Chord has gone through recently and how they are tying together the world of Bourbon and the world of music, and what the future looks like for Three Chord.

They also taste and review their new Flipside Triple Wood, their Strange Collab, their Riot Double Bonded Rye, and their Hard Pressed Tennessee Whiskey.

This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co.

Check out all of our amazing sponsors online at: 

www.threechordbourbon.com

www.visitthekitchentable.com  

On this week’s episode of The Whiskey Trip, Big Chief heads back to Houston to sit down with Master Distiller Julian Giraldo and Brand Manager Mike Cosby of Giant Texas Distillers.

Julian isn’t just any guest—he was the very first to appear on the show—so it was only fitting to bring him back to share another round of stories and pours.

We start with Giant Texas’ standard 90-proof expression, then move into the University of Houston Cougars commemorative bottling with notes of kettle corn, toasted sugar, and just the right amount of spice. From there, the lineup takes off:

    •    A five-year-old honey infused bourbon at 105.7 proof, crafted through a unique process of resting honey in a wet bourbon barrel for six months before finishing the whiskey for another eight.

    •    A maple infused rye whiskey at 118 proof, aged in an empty maple rye whiskey barrel from Seldom Seen Farm, marrying decadent maple character with rye spice.

    •    And finally, a Texas brandy made from Orange Muscat and Trebbiano grapes from the Panhandle, aged seven years in a toasted barrel and bottled at 117.3 proof—a perfect palate cleanser with notes of toasted marshmallow and bright citrus.

Along the way, Julian and Mike share stories of traveling together, building a community of whiskey lovers, and carrying forward the true meaning of Tejas—“friendship.” Julian also offers a sneak peek at a future American Single Malt, showcasing the distillery’s range and diversity.

This episode is a perfect mix of tradition, innovation, and Texas pride—just like Giant Texas itself.

So pour yourself a glass, settle in, and come along for the ride on this stop of The Whiskey Trip.