On this episode of Whiskey@Work, Rob and Mark sit down with master blender Brad Benson from Little Round Still in Minnesota and dig into what happens when a small distillery decides to do things its own way.

Brad walks through the unlikely path that took him from whiskey enthusiast to master blender, the challenges of making bourbon outside the traditional Kentucky map, and why Minnesota’s climate creates a completely different kind of aging story. Along the way, the guys taste their way through several bottles including Gunflint Whiskey, Boathouse Bourbon, an eight-year rye finished in Andean oak, and a few experimental barrel finishes that push the boundaries of what craft whiskey can be.

The conversation drifts into barrel science, unusual woods like mizunara and sakura, honey-cask experiments, and the philosophy behind making whiskey that people actually drink instead of leaving on a shelf.

It’s a laid-back conversation about craft distilling, wild experimentation, and what happens when a three-person team decides to chase flavor instead of hype.

Grab a glass and listen in.

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