The Bourbon Life

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.

In this Episode of The Bourbon Life Podcast, The Bourbon Life Crew (minus Chad) spend some time hanging out together in The Bourbon Life Studios, sharing some great conversation and great pours.

The Crew talk about the recent litigation involving Uncle Nearest and what that might mean for the brand and the owners moving forward, some of the newer Bourbon experiences that have opened in Louisville and how Lexington might be able to improve its overall Bourbon tourism, and this year's Kentucky Bourbon Festival which is just one week away.

They also taste and review the new 8-year old Beam Bowling Pin Bourbon, the 2025 Bomberger's Declaration release from Michter's, and a special, yet to be released expression from Dark Arts featuring a blend of 16-year old Buff Turkey (to be released at the Kentucky Bourbon Festival).

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, Big Chief sits down with the founder and owner of K.LUKE Whiskey Company, Jonathan Maisano. A master blender of epic proportions, Jonathan has carved out a reputation for crafting whiskeys that bring together bold innovation with timeless tradition. From his start in the wine and spirits world to building K.LUKE into one of the most respected independent blending houses, Jonathan's story is a ride worth saddling up for.

Together, Big Chief and Jonathan take listeners on a sip-through of the entire K.LUKE lineup:

• Batch 12 Barrel Strength Bourbon (117.4 Proof) – Bursting with nostalgic flavors of corn pops, roasted peanuts, and a lively Dr Pepper spice that lingers on the finish.

• Toasted Barrel Strength Bourbon (117 Proof) – A decadent pour reminiscent of Mississippi mudcake, layered with toasted marshmallow fluff, rich brownies with pecans, and drizzles of caramel.

• Toasted Barrel Strength Rye (117 Proof) – A unique rye experience glowing with spiced orange marmalade, orange chocolate, and toasted marshmallow sweetness.

• Specs Single Barrel (PX Sherry Finish, 116 Proof) – A Texas-exclusive gem finishing the lineup with luxurious notes of ripe peaches, toasted pecans, and root beer candy.

As the pours flow, Jonathan shares how his philosophy of blending is equal parts art and obsession—balancing barrels, experimenting with finishes, and creating whiskeys that push boundaries while staying true to the soul of bourbon and rye.

This episode is more than just a tasting—it's a deep dive into how great whiskey is built, one barrel and one blend at a time.

Saddle up, pour heavy, and ride along with Big Chief on The Whiskey Trip

In this Episode of The Bourbon Life Podcast, Mark is flying solo in the Bourbon Life Studios spending some time hanging out with his good friend, the President and COO of the Kentucky Bourbon Festival, Randy Prasse. This is Randy's 4th appearance on the Podcast making him one of only 4 guests to ever appear on The Bourbon Life Podcast 4 times.

Mark and Randy talk about this year's upcoming 34th Annual Kentucky Bourbon Festival going on September 5th -7th in Bardstown, KY and all of the exciting changes attendees for this year's event can expect, the incredible barrel picks that the Kentucky Bourbon Festival team has picked this year and how you can purchase your own bottles and maybe even win a collection of all of them too through this year's raffle with tickets available onsite at the Festival, and they also look forward to next year's Kentucky Bourbon Festival with a sneak peak of some things that you need to be on the lookout for.

They also sip on Angel's Envy during this Episode in honor of Angel's Envy being this year's featured distillery of the Kentucky Bourbon Festival.

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, Big Chief sits down with his great friend, the Bourbon Baroness – April Weller Cantrell. Together, they tackle one of the toughest conversations in whiskey today: the wave of distillery shutdowns, bankruptcies, and industry turmoil that has rattled the whiskey world over the past two years. From promising craft upstarts to iconic brands under pressure, the discussion pulls no punches while offering a clear-eyed look at where whiskey stands—and where it may be headed.

April enjoys bold and beloved pours of Smokewagon and Four Roses Single Barrel Select, adding her sharp insight into how brands like these continue to endure and thrive.

For the first half Big Chief pours The 2025 Birthday Bourbon, a 12-year-old sweet mash at 92 proof.

Aroma – Herbal tea and cardamom, kissed with raw oak, tropical fruits, and crisp green apple.

Taste – Silky layers of oak and vanilla, balanced with citrus sweetness and a touch of clove spice.

Finish – Candied apple and burnt sugar, wrapped in leather and chai spice.

For the second half he sips on the new – The Eagle Rare 12 Year at 95 proof.

Aroma – Toasted oak, dark cherries, leather, and honeyed vanilla with hints of tobacco, orange peel, and spice.

Taste – Rich caramel, dried fruit, and cocoa balanced by vanilla, nutty oak, and subtle rye spice.

Finish – Long and warming with dark chocolate, seasoned oak, and a touch of sweet tobacco.

Big Chief and April dive deep into the realities of whiskey's recent hardships—distilleries shuttering, brands consolidating, and shifting consumer demand. But it's not all gloom. The two explore what these struggles mean for the future, the resilience still alive in the industry, and the lessons whiskey lovers can take away from past downturns.

This episode is equal parts hard truth and hope, poured neat with passion and authenticity. Whether you're a casual drinker or a seasoned enthusiast, you'll walk away with a sharper understanding of whiskey's challenges and the enduring spirit behind the dram.

So pour a glass, sit back, and saddle up with The Whiskey Trip for one hell of a ride.

This week on The Whiskey Trip, Big Chief saddles up and rides into the Hemingway Hideout for a straight-shooting, cork-popping conversation with Kevin and Ken Hemingway — two brothers with a taste for bold pours and even bolder opinions. They are not marketing executives with polished taglines — they are full-blooded whiskey enthusiasts who live for the hunt, the crack of a fresh cork, and the kind of stories that only come after the second glass.

Together, we tear into the wild world of whiskey marketing — the magazine spreads that make you dream, the in-store tastings that hook you, the whiskey festivals that drain your wallet (and fill your heart), and the podcasts that keep the conversation alive. The Hemingways share their unfiltered take on what works, what misses the mark, and how brands could better connect with the people who actually buy the bottles.

All the while, we work our way through four powerhouse pours handpicked by the Pour Decisions Rickhouse group on Facebook:

• Dettling – a bold Alabama bourbon making waves.

• Augusta Ten Year – rich with patience and deep oak character.

• Founders Eighteen Sixty-Seven – a heritage pour that nods to history.

• The Blendery – proof that art and science can live in the same glass.

Pour heavy, listen close, and take the trip — where every conversation is authentic, every pour is true, and the whiskey never lies.

On this week's pour-heavy adventure, Big Chief sits down with Tripp Stimson, Chief Whiskey Scientist and Master Distiller at Barrell Craft Spirits — a trailblazer in blending, aging, and proofing some of the boldest expressions on the market.

They kick things off with Foundation, a single barrel bourbon that clocks in at 104.08 proof. It's a flavorful introduction to Barrell's blending philosophy — full of depth, balance, and character.

Next up? Batch 37 — a high-rye bourbon bottled at 111.38 proof, bursting with notes of kettle corn drizzled in hot honey. Sweet, spicy, and delightfully nostalgic, this one hits all the right notes. As the second half of the show opens, Big Chief doesn't hold back: he names it a contender for Whiskey of the Year.

To close things out, they sip on Decades — a 142.7 proof Canadian whiskey, made from 10 barrels aged from 20 to 30 years. It's powerful yet elegant, with each year adding a layer of richness to this rare blend.

Throughout the episode, Tripp shares the origin story of Barrell Craft Spirits, the brand's relentless pursuit of innovation, and how their recent production expansion is allowing them to meet growing demand while continuing to push boundaries.

This episode is for the bold, the curious, and anyone who believes great whiskey is a blend of art, science, and a little bit of rebellion.

Make sure to subscribe to our YouTube channel, pour yourself a glass, and drink along with The Whiskey Trip. The road is always better with a bottle and a story.

In this episode of The Whiskey Trip, Big Chief rolls into Fort Worth, Texas, and steps inside a whiskey wonderland — the Willy Wonka Chocolate Factory of whiskey — known officially as Trinity River Distillery, home of Silver Star Spirits.

Joining him are Thomas Ingham, CEO and President, and Brett Luchesi, Master Distiller. Together, they discuss how they've breathed new life into this historic site — including one standout feature: their use of purified Texas rainwater, harvested on-site, to proof their whiskey. It's a sustainable, terroir-driven touch that gives each bottle a literal taste of Texas skies.

Built on 27 acres with over 250,000 square feet of warehouse space, this isn't just a distillery — it's a Texas whiskey empire. Housed inside the legendary Ranch Style Beans factory, built in 1911, this historic site has been transformed from a pantry icon into a cutting-edge whiskey destination, where old-school craftsmanship meets modern innovation.

Big Chief opens the episode with Silver Star 1849 Bourbon, a rich, bold pour that honors the founding year of Fort Worth. With notes that recall saddle leather, toasted oak, and frontier grit, it's a fitting tribute to Texas Rangers and the dusty trail towns of Lonesome Dove.

Next up is a special 100-proof fall release — a whiskey that surprises with bright orange marmalade sweetness, a silky, oily texture, and a subtle smokiness that settles in like a Texas campfire. It's a seasonal stunner designed for cooler nights and deeper conversations.

From there, the trio continues tasting their way through the Silver Star lineup throughout the episode. But one surprise pour stops Big Chief in his tracks — Devil's Grin Gin. Distilled with a bold blend of botanicals, including Texas mesquite beans, this gin delivers an earthy, slightly smoky twist that defies every expectation. It's Texas terroir in a glass — and even a devoted whiskey man has to tip his hat.

This episode is more than a whiskey tasting — it's a journey through legacy, innovation, and the spirit of Fort Worth. Pour a glass and ride along.

And remember — Big Chief don't sip what don't speak the truth. Silver Star's got a whole lot to say, and every drop tells the story loud and proud.

Saddle up, whiskey lovers—this episode of The Whiskey Trip takes us deep into bourbon country with a Texas twist. Big Chief rolls into The Rackhouse in The Colony, Texas, where the sunsets paint the sky in firelight, the steaks hit the grill with a sizzle that sings, and the whiskey flows like a backcountry river after spring rain.

Here, we meet the heartbeat of the place—Rob and Amy Jones, a husband-and-wife duo who've built more than a bar. They've built a destination. A whiskey sanctuary. A spot where stories are shared, glasses are raised, and strangers become kin.

First Pour: Old Forester King Ranch

They start the show with a nod to Texas grit and cowboy legacy—Old Forester King Ranch. Mesquite charcoal-filtered, this pour is bold as a bull ride and smooth as a fiddle tune. Sweet dark chocolate and tobacco saddle up with leather and toasted oak, finishing long and strong. It's a tribute to the ranchers who work the land, raise the beef, and keep the Lone Star proud.

Second Pour: Garrison Brothers BALMORHEA

In the second half, Big Chief and the Joneses uncork a Texas legend—Garrison Brothers Balmorhea. Double-oaked and damn near divine, this whiskey is rich, velvety, and unapologetically Texan. Think caramel, honey, toasted pecans, and a kiss of vanilla. Big Chief calls it "bourbon candy in a bottle"—and he ain't wrong.

Why This Ain't Just Another Bar

The Rackhouse isn't just a stop along the trail—it's the whole journey. With live blues drifting over the lake, a menu full of steaks seared to cowboy perfection, and a bourbon list that reads like a love letter to America's native spirit, this place feeds more than your appetite.

It feeds your soul.

Because like a good pour of whiskey, food made with love has a way of grounding you, of slowing down time. It brings people together around the fire, just like the stories we tell—and the ones we drink to.

So pour a glass, cut into that steak, and join Big Chief on another unforgettable ride.

This is The Whiskey Trip—and this leg of the journey is one hell of a ride.

This week on The Whiskey Trip, Big Chief takes a backroad ride to Lowey Crossing, Texas, where the hum of cicadas and the rustle of pecan leaves lead you straight to the heart of Texas whiskey—1845 Distilling.

Tucked beneath a sprawling pecan orchard, Big Chief sits down with owner Bob Pettit and distiller Miguel Perez, a father-in-law/son-in-law team turning Texas grain into liquid gold. With a German-built still, American oak barrels, and a bold vision, they're blending heritage and innovation to craft whiskey that speaks with a Texas drawl and a world-class finish.

The episode starts strong with a 118-proof Rye Bourbon that hits like a Texas thunderclap. One sip in and Big Chief declares it might just be in the running for his Whiskey of the Year—an explosive opening pour that sets the tone.

Next, they pour their Wheated Bourbon, and the room goes silent. It's rich, smooth, and downright seductive. Big Chief's eyes light up, and there's talk of a new title: #WheatedKingOfTexas. Is the crown shifting?

In the second half, things get downright artful with their Four Grain Bourbon. A perfect balance of corn, rye, wheat, and barley—this pour is a harmony of flavor. Big Chief calls it a "perfection pour," where the sweet softness of wheat and the spice of rye meet in the middle to dance.

They close the show with a sneak peek of a future Bottled in Bond expression. Clocking in at 100 proof, it's still in development—but already shows depth, structure, and an impressive viscosity that leaves Big Chief smiling. In fact, he's so impressed, he says his friend Bernie Lubbers—the Bottled-in-Bond evangelist himself—would tip his hat to this one.

This episode is full of laughs, legacy, and some of the finest pours on the Texas whiskey trail. If you're not sipping with us, you're missing the story.

And as always, friends—it's not just the whiskey, it's the Ride. Saddle up and come along.