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Five heavy hitters enter a blind tasting; a tie forces a live tiebreak and the crown goes to Old Man Winter With a prestige French oak finish. We trade hype for flavor, argue proof vs. balance, and learn how availability shapes a worthy Scotchy Bourbon Boys “Bourbon of the year.”

• sponsors thanked and distillery updates shared
• lineup set for the blind: five bourbons, one wild card on the side
• simple scoring rules agreed, color coding to prevent bias
• first-pass notes on cola, peanut, vanilla, and fruit-forward profiles
• proof chat and how it affects palate, not just heat
• debate on noses vs palates, dryness vs sweetness
• tally confusion resolved, two-way tie identified
• audience tiebreak selects Old Man Winter as winner
• value and availability weighed against rarity and price
• honorable mentions and how oxidation changes bottles over time

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What happens when you strip away labels, lock in a scoring system, and let the glass do the talking? We gathered the full crew, poured five of the year’s most talked-about bourbons completely blind, and chased the truth through cola notes, peanut vibes, dessert-like vanilla, and bright, fruit-forward finishes. The lineup was stacked: Knob Creek 21, Russell’s Reserve 13 (2025), A Midwinter Night’s Dram, Cathedral French Oak, and Old Man Winter from Preservation. Expectations were sky high for the heavy hitters—but the scoreboard had other plans.

We walk you through the tasting rules, the early favorites, and the turning point when pour number three changed the room’s mood. Proof chasers met balance seekers as a silky 90s-proof contender outperformed its label, while a 110-proof nose bomb turned out more polarizing on the palate than predicted. Cathedral French Oak cast a spell on the nose. Knob 21 delivered oak-driven structure. Russell’s 13 flashed that rich sweetness many love. Midwinter offered juicy fruit and charm. But the question we kept asking was simple: which glass makes you want another pour?

By the end, scores tied between two colors and we pulled in a live audience to break it. The winner? Old Man Winter—an underdog that paired layered fruit, spice control, and a welcoming finish with the practical upside of being findable at retail. We dig into why availability matters for a “Bourbon of the Year,” what blind tasting reveals about our biases, and how time in the bottle can flip your rankings weeks later. Stick around for honorable mentions, lessons learned from oxidation, and a reminder that great whiskey doesn’t always wear the most expensive label.

If you enjoyed this blind battle, follow the show, share it with a bourbon friend, and drop your own top pick of the year in a review. Your palate belongs in this conversation.

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We question why champagne owns midnight and chart a path for bourbon to claim 12:01 with a simple, shared ritual called the Midnight Pour. We also review Old Louisville’s Cathedral, a Bardstown blend finished in 300-year French oak, and share community updates and ways to support the show.

• why bubbles dominate the countdown and how ritual drives tradition
• how bourbon’s brand voice skews contemplative and misses the moment
• blueprint for a Midnight Pour and a simple signature New Year’s serve
• social-first ideas to make bourbon visible, repeatable and inclusive
• Old Louisville Cathedral bottle breakdown and scoring
• shoutouts to listeners, gear talk and mini barrel project
• reminders to drink responsibly and plan a safe ride
• where to find us online and how to support the podcast

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Midnight gets the fireworks, the kiss, and the champagne pop—but what if bourbon claimed the next minute? We take a hard look at how bubbles became the default celebration drink and map out a practical, repeatable ritual that lets whiskey own 12:01. The idea is simple and social: a one‑ounce Midnight Pour, raised together, followed by a signature afterpour that’s easy to build at any party. No lectures. No elitism. Just a clear, shared moment that anyone—new sipper or seasoned collector—can join.

We unpack the psychology of celebration, from effervescence and spectacle to the way rituals anchor holidays. Champagne mastered the countdown with visuals and tradition; bourbon leaned into firesides and heritage. That brand posture works all winter but misses the energy at midnight. So we reframe the lane: champagne is for the kiss, bourbon is for the promise—new goals, new risks, new chapters. To make it real, we outline a simple serve (think one ounce bourbon, a touch of maple or honey, big cube, orange peel) and a social playbook that shows friends clinking rocks glasses at 12:01. Make it visible. Make it repeatable. Let the ritual spread.

We also dive into a rare tasting: Old Louisville’s Cathedral, a Bardstown-crafted blend finished in French oak from timber selected for the Notre Dame restoration. Expect assertive oak, leather, char, and a long, tobacco‑tilted finish with a remarkably balanced body. If you love aged profiles over sweetness, this pour sings and underscores why bourbon excels at meaning and momentum after the countdown.

Join us as we sketch a new tradition that doesn’t replace champagne, but completes the night. If the Midnight Pour speaks to you, share it with a friend, tag us with your 12:01 toast, and help us build a ritual worth keeping. Subscribe, leave a review, and tell us your signature afterpour recipe. Cheers to promises kept.

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A once-in-seven-years holiday release becomes the centerpiece of our Christmas bottle breakdown, with aromas of baked bread, eggnog, and allspice leading to a cacao-tinged, long finish. We share distillery stories, explain our rating system, and end with gratitude for six seasons of community.

• Middle West Spirits sponsor intro and grain-to-glass ethos
• Giveaway hiccup and winner announcement
• Closing the 12 Days of Christmas challenge
• Old Louisville Whiskey Company visit tips and shoutouts
• Very Old Saint Nick Christmas Dream context and pour
• Nose notes of allspice, nutmeg, clove, baked apple
• Body and mouthfeel: viscous, warm, fireplace-ready
• Taste profile: bread pudding, vanilla, cherry, balanced spice
• Finish: cacao, tart apple, medium hug, long fade
• Transparent scoring and the rare butt up up bonus
• Season milestones, platforms, and community thanks

Make sure you check out the podcast on the website. Plus, also check out our store. There’s T-shirts, Glencairns, and bourbon balls available for sale. Whether you watch or listen to us, make sure that you leave good feedback and good reviews. Everybody out there, go to Apple and leave a five-star review. Get our 4.1 up to like a 4.7.
A seven-year wait is a big promise for any whiskey. We open Very Old Saint Nick Christmas Dream to see if the bottle delivers on the hype—and the first inhale already feels like a holiday kitchen. Think allspice, nutmeg, clove, and an eggnog whisper over warm, baked bread. From there, we walk through our full bottle breakdown—nose, body, taste, and finish—while sharing the road stories and tasting room moments that shaped how we understood this pour.

We set the stage with a quick toast to craft: Middle West Spirits’ grain-to-glass philosophy and Old Louisville Whiskey Company’s hospitality. Then we get into the glass. The body is rich and steady, legs thick and slow, the hug right in the pocket for a winter night. On the palate, the whiskey shifts into bread pudding with vanilla and cherry, then leans into a disciplined spice stack where allspice ties everything together. Even folks who usually avoid “spice-forward” profiles found the balance compelling. The finish runs long with a grown-up cacao note and a tart apple pop before the warmth fades—structured, reflective, and perfect for lingering conversation.

Along the way, you’ll hear why we use a transparent rating system, how a rare “butt up up” bonus is earned, and what it takes for a seasonal release to feel honest rather than gimmicky. We also celebrate community—six years of shows, the friendships formed over shared pours, and the way a good bottle can turn a night into a memory. If you’re hunting a holiday centerpiece or curious about how to evaluate special releases, this one’s for you.

If you enjoyed this, follow the show, share it with a whiskey friend, and drop a five-star review on Apple. Tell us your favorite seasonal pour and what you’re opening next—let’s keep the holiday cheer flowing.

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We face off two 2025 Booker’s batches—By The Pond and Phantom Pipes—using our barrel bottle breakdown to score nose, body, taste, and finish, and crown our Bourbon of the Year. Along the way we share holiday chaos, AI artwork laughs, and a few road-warrior stories from Ohio and Kentucky.

• sponsor shout to Middle West Spirits and Michelone Reserve
• housekeeping on platforms, reviews, and merch
• recap of Christmas party at Gervasi and community support
• AI cartoon art reveal and behind-the-scenes banter
• details on proofs, ages, and batch stories for both releases
• structured nose, palate, body, and finish comparisons
• scoring rubric and tie-break decisions
• why oxygen time changed Phantom Pipes dramatically
• declaring Phantom Pipes the Scotchy Bourbon Boys’ Booker’s of the Year
• giveaways, membership perks, and holiday episode plans

Become members and write reviews. If you want to get in on this sample thing, the 12 days of samples… follow us on the Scotchy Bourbon Boys, scroll back through the 12 days of sample giveaways, complete the challenges and comment done. Next Tuesday night will be the randomizing of all the names for the 12 winners.

Two Booker’s, one crown, and a whole lot of flavor. We lined up By The Pond and Phantom Pipes—near-twin proofs, different backstories—and ran them through our barrel bottle breakdown to see which pour truly delivers. By The Pond brings a friendly vanilla nose, sweet brown sugar entry, and a classic Kentucky finish that drifts dry with clove and anise. Phantom Pipes starts hotter on the nose but opens into buttery brown sugar, cinnamon-toast vibes, and a toffee-rich finish that just won’t quit. The twist: Phantom gets better the longer it sits, turning a good sip into a great one once it breathes.

We dig into the batch stories—the backyard refuge that became a place of peace and the ceiling of “pipes to nowhere” that fueled relentless tinkering—and talk about how narrative influences expectations. Then we let the whiskey do the talking. Using a simple rubric (nose and body out of four, taste and finish out of five), we score both pours across multiple passes. By The Pond shines early and stays steady; Phantom Pipes evolves in real time, gaining depth, sweetness, and a longer, cleaner finish. It’s a photo finish, but the edge goes to Phantom Pipes as our Scotchy Bourbon Boys Booker’s of the Year.

If you’re a Booker’s fan searching for tasting notes, bourbon reviews, and which 2025 batch to buy, this breakdown has you covered. We also share trip highlights from Ohio and Kentucky, laugh through some AI artwork of the crew, and preview our holiday plans. Pour a glass, give it a minute, and taste along with us. If you enjoy the show, tap follow, leave a five-star review, and share this episode with a friend who loves barrel-proof bourbon—then tell us which batch wins your glass.

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We line up 2025 Booker’s batches, debate what makes the brand’s core profile, and fight our way to a clear winner. By The Pond earns the crown after a tight contest, while the tequila-finished Reserve sparks a big debate about tradition versus innovation.

• quick setup on Middle West ad spot and Kentucky bourbon focus
• live studio energy with Tiny, Super Nash and CT
• tasting Barry’s Batch 01 with brown sugar and classic heat
• tasting By The Pond 02 with rickhouse nose and silky fruit
• tasting Jerry’s Batch 03 with peanut, nougat and honey
• tasting Reserve with El Tesoro finish and peppery agave
• debate on house style, oak, char and finish integrity
• palate fatigue, water resets and scoring method chaos
• consensus: By The Pond 02 named Booker’s of the Year
• playful blends of batches to explore flavor layering
• preview of afternoon Bourbon Of The Year lineup
• club updates, merch, bourbon balls and membership pushes

Check us out on Apple, iHeart and Spotify. Leave us good reviews and a five-star review. Become a member on Facebook or YouTube. Join the 12 Days Of Christmas challenge: reply “done” to each daily post to enter the 23rd drawing.

Four pours. One crown. We set out to name our Booker’s of the Year and wound up in a spirited brawl over flavor, finish, and what makes a true Booker’s. With Barry’s Batch (01), By The Pond (02), Jerry’s Batch (03), and the Reserve finished in El Tesoro tequila barrels on the table, we compare notes on rickhouse aroma, brown sugar depth, peanut-nougat warmth, and that unmistakable Kentucky hug.

Our first pass paints the field: 01 brings classic Beam character with brown sugar and a firm oak spine; 03 leans into peanut, honey, and candy-bar texture with the softest proof feel; the Reserve surprises with a peppery agave lift that challenges expectations of the line. Then 02 steals the show. Once we bounce between glasses and reset our palates, “By The Pond” blooms with a rickhouse nose, silky fruit, and balanced oak, finishing long without scraping the palate. It’s the most complete sip of the bunch—familiar, expressive, and deeply satisfying.

We don’t stop at tasting. We tussle over scoring, call out palate fatigue at high proof, and even blend across batches to test how fruit, char, and nougat stack. The bigger conversation threads through every pour: tradition versus innovation. Can a tequila finish still feel like Booker’s? How much char is enough? What does the rickhouse note tell you about age and barrel selection? Whether you’re chasing 2025 bottles or building your Booker’s library, this roundup gives you a clear map of strengths, trade-offs, and the bottle we’d grab first.

Raise a glass with us as we crown By The Pond (2025-02) the winner, with major respect to Jerry’s Batch for easy charm and the Reserve for bold experimentation. If you enjoyed the ride, follow the show, share this episode with a bourbon friend, and drop your own Booker’s rankings in a review—your nosing notes might make the next show.

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We taste and rate Knob Creek 21 with a rich, cherry cola nose, layered fruit on the palate, and a long, peppery finish while sharing holiday giveaways, community release hunts, and party plans. The bourbon balls are back, the 12 Days of Bourbon starts, and the Ohio drop stories keep the bourbon network buzzing.

• 12 Days of Bourbon giveaway rules and how to enter
• Christmas party details at Jervasi Still House
• Ohio OHLQ surprise release strategy and trades
• Knob Creek 21 tasting: nose, body, taste, finish
• Proof and aging balance at 21 years
• Value, MSRP, presentation, and availability
• Comparisons with Pappy and high-age profiles
• Final score using the Old Louisville breakdown

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Knock on wood, then knock back a pour—because we finally got our hands on Knob Creek 21, and it’s not the oak bomb you might expect. We walk through a full sensory breakdown of this 21-year release at 100 proof, from the cherry cola and Luxardo-like pop on the nose to a blackberry-laced palate and a long, pepper-tobacco finish that sticks around for minutes. If you’ve wondered whether a high-age bourbon can keep its fruit without going bitter or tired, this is the conversation you want.

We set the stage with holiday momentum: bourbon balls soaked in Liberty Pole and Early Times, a big Christmas party at Jervasi, and our 12 Days of Bourbon giveaway where daily tasks boost your odds to win two-ounce samples and a bonus barrel pick. Then we swap stories from Ohio’s OHLQ surprise releases—Weller CYPB, Full Proof, Blanton’s Gold, EH Taylor—plus the art of the friendly trade that gets the right bottle into the right hands. It’s a snapshot of bourbon culture at its best: community, curiosity, and shared pours.

The core of our session is a careful tasting and score using the Old Louisville Whiskey Company Barrel Bottle Breakdown. We dig into why 100 proof works here, how the body stays rich without turning hot, and what “not over-oaked at 21” actually tastes like. Along the way, we place Knob Creek 21 alongside heavy hitters like Pappy 20 and 23, and talk through wood management, barrel selection, and value at an MSRP in the mid-$200s. Our verdict: a top-tier release that feels special, drinks beautifully, and earns its spot on the shelf.

If you love Knob Creek’s profile and want it elevated by time rather than buried under it, this pour belongs on your shortlist. Jump in for tasting notes, release strategies, and all the details on how to win our holiday samples. And if you’re enjoying the ride, subscribe, share the show with a bourbon friend, and leave a quick review—your support helps us bring more great bottles and better conversations to your feed.

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We taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour.

• double toasted six-year bourbon with vanilla-forward profile
• light nose, medium body, toasted marshmallow on the palate
• modest finish, high drinkability at 86 proof
• ideal for old fashioneds and holiday gatherings
• comparisons with Beam Double Oak, Early Times BiB, Benchmark
• value over scarcity, pricing versus pleasure
• final score: 9.5 out of 18
• Christmas party details at Jervasi with Weller 107 and cigar special

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A winter pour that overdelivers on comfort and undercuts the hype—this one is built for a crackling fire, a plate of bourbon balls, and friends who want something easy but not empty. We open Jim Beam Winter Reserve, a six-year bourbon finished in two toasted barrels, and put it through our full Old Louisville barrel bottle breakdown: nose, body, taste, finish, and a final score that surprised even us. Expect light aromatics, a fuller-than-expected body for 86 proof, a toasted marshmallow and vanilla core, and a finish that whispers more than roars.

We get specific about where this bottle fits. If you crave caramel and vanilla over heat and tannin, Winter Reserve hits the lane. It’s a crowd-pleaser for holiday parties, a gentle introduction for new bourbon drinkers, and a secret weapon in an old fashioned. We share why the double-toasted approach amplifies dessert notes without turning cloying, and how a simple cocktail build—orange peel, bitters, Demerara—lets those flavors shine. This is the pour you can sip, serve, and still feel good about the price.

Along the way, we talk real-world value. Does a $26 bottle earn shelf space next to allocated heavy hitters? We compare against Beam Double Oak, Early Times Bottled-in-Bond, and Benchmark picks, and talk aging quirks, warehouse heat, and why price rarely scales with pleasure. We close with our final score—9.5/18—and the key takeaway: not every winter winner needs to be rare. Some just need to be right.

If you enjoy honest tastings, budget-friendly recommendations, and practical cocktail tips, hit follow, share this with a bourbon friend, and drop us a review with your favorite winter sipper. Which bottle is your cold-weather go-to?

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We chase the full Colonel E.H. Taylor story, from the man who pushed Bottled‑in‑Bond into law to the modern line that swings from Small Batch to Four Grain and Warehouse C. We rate pours live, debate scoring, and map how grain, wood, and aging shape flavor and finish.

• EH Taylor’s life, reforms, and heated warehouses
• Small Batch nose, body, taste, and finish breakdown
• How Single Barrel and Barrel Proof change the profile
• Rye vs bourbon in the Taylor lineup
• Four Grain tasting with a standout finish
• Limiteds explained: Amaranth, 18 Year Marriage, Cured Oak, Seasoned Wood, Tornado, Warehouse C
• Old Louisville sponsor shout and rating system
• Community updates, rankings, and where to listen
• 12 Days of Bourbon giveaway mechanics

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A colonel, a castle, and a tornado—this pour-packed episode dives straight into why E.H. Taylor isn’t just hype, he’s the blueprint. We trace Taylor’s fingerprints across bourbon history, from steam‑heated warehouses and Bottled‑in‑Bond standards to the modern lineup that keeps collectors camping in line. Then we put the whiskeys in the glass and let the ratings fly.

We start with Small Batch and unpack why it punches above its weight: a vanilla‑forward nose with apricot and cherry cordial, rich legs, and a medium, oak‑tinged finish that nudges for another sip. From there we step into the heavy hitters—Single Barrel precision, Barrel Proof power, and a Straight Rye that swerves minty and bright—and talk about what changes in the glass as proof, grain, and warehouse floors shift. We also spotlight the fabled limiteds: Four Grain’s candy‑red fruit and clove, Amaranth’s nutty depth, 18 Year Marriage’s layered elegance, Cured Oak and Seasoned Wood’s stave science, Tornado Surviving’s weather‑worn magic, and the Warehouse C release that reads like dessert without losing its backbone.

Along the way, we share tasting notes you can actually use, debate our house scoring system, and even land a rare perfect mark for Four Grain thanks to that long, fruit‑laden finish. If you’re new to the line, you’ll leave with a smart game plan for what to hunt first. If you’re deep in the racks, you’ll pick up nuances that make your next pour more rewarding. Either way, it’s a masterclass in how grain bills, wood seasoning, and aging environments shape flavor—and why Taylor’s legacy still sets the pace.

Subscribe on your favorite podcast app, drop a review if you learned something, and tell us which EH Taylor expression deserves the crown. Got a unicorn story or a sleeper pick we missed? Share it—we’ll feature the best takes in a future episode.

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We sit down with Log Still’s Wally Dent at Kentucky Bourbon Festival to talk festival evolution, bottle buyers and flippers, and how a modern distillery builds fans for life. From a 2,500-seat amphitheater and B&Bs to a Louisville steakhouse and the Remington 1860 collaboration, we cover brand, blend, and the business behind the bottle.

• how festival improvements changed buyer behavior
• exclusives, flippers, and the value of time
• building hype versus delivering real experience
• distribution hurdles and state tasting rules
• Log Still’s 1860 roots and campus highlights
• creating on-ramps via tours, trains, and stays
• Louisville tasting room and fine dining play
• market cooldown, THC competition, and pricing
• Remington 1860 blend, story, and use case
• community moments with historic dusty pours
• Kentucky policy support and trail tourism
• safety, gratitude, and staying fan-focused

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The lines are longer, the bottles rarer, and the stakes higher—so how do you turn festival frenzy into lifelong fans? We sit down with Log Still Distillery’s Wally Dent at Kentucky Bourbon Festival to unpack the new bourbon reality: smarter line management, a surge of bottle buyers, and the unavoidable presence of flippers. Wally doesn’t sugarcoat the economics, but he makes a compelling case for where the real value lives—memorable experiences that outlast hype and bring people back.

We explore Log Still’s unique edge: a heritage that reaches to 1860 and a modern, hospitality-first campus built for discovery. Think a 2,500-seat amphitheater, bed-and-breakfast stays, a lake, chapel, train rides from New Haven, and a tasting room with a fine dining steakhouse on Louisville’s Whiskey Row. That ecosystem transforms a quick visit into a ritual. It’s brand building where memory, not marketing spin, does the heavy lifting.

Wally takes us behind the shelf wars too—tight distribution, state-by-state tasting rules, and a beverage alcohol market cooling at the edges while whiskey and tequila hold. He shares why breaking through with a new label is harder than it looks, how discovery programs matter, and why recognition wins. That’s where the Remington 1860 collaboration comes in: a mid-$30s, six-year-forward blend designed for hunt clubs and campfires, with a back label that lets you log the day. It’s a bottle that feels familiar, drinks beautifully, and invites repeat buys without the drama of a lottery line.

Along the way, we raise a glass to community moments—like pouring a 1938-distilled, 1946-bottled-in-bond dusty for tour guests—and acknowledge Kentucky’s policy support that keeps the trail thriving. If you care about bourbon beyond the chase, this conversation delivers: practical strategies for brand growth, honest talk about exclusives and flippers, and a fresh look at how experiences turn casual sippers into advocates. Subscribe, share with a friend who loves the hunt, and leave a review telling us your smartest takeaway from Wally’s playbook.

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We celebrate bourbon heritage, wild turkey conservation, and how a surplus of aged barrels sparked the creation of Russell’s Reserve. Gregg Snyder joins us to share stories of Jimmy Russell, warehouse wisdom, and why Russell’s 13 and 15 hit so differently.

• annual Thanksgiving special with Gregg Snyder
• turkey hunting passion and NWTF conservation work
• wild vs farm turkey taste and preparation
• cooking methods for wild turkey including nuggets and piccata
• tracking tips using footprints and droppings
• path from Brown‑Forman cooperage to Wild Turkey leadership
• mandate to protect tradition and avoid shortcuts
• how inventory analysis led to Russell’s Reserve
• naming, first bottling, and early pricing strategy
• bourbon vs Tennessee whiskey clarity
• maturation sites including Camp Nelson and McBrayer
• Russell’s 13 vs 15 tasting contrasts and oxidation talk
• Rare Breed blend concept and rising entry proofs
• lessons from legends and blending today at Four Branches

Make sure you check us out on Facebook, Instagram, YouTube, X, and TikTok, along with Apple, iHeart, and Spotify. Whether you listen or watch us, make sure you like, listen, subscribe, and leave good feedback. Also, make sure you become a member.

A holiday pour tastes better with a story, and this one comes straight from the rickhouse. We welcome industry veteran Gregg Snyder to trace the line from turkey tracks and conservation fields to the barrel floors of Wild Turkey, sharing how an overlooked inventory problem lit the spark for Russell’s Reserve and why protecting tradition still matters in a world of shortcuts.

We start with the outdoors: the rush of a dawn gobble, how to tell a gobbler’s print from a hen’s, and why the wild bird’s best eating is in the breast. Gregg breaks down simple, crowd-pleasing prep—crispy nuggets, teriyaki kebabs, even a bright, silky piccata—then connects that kitchen craft to the patient arc of bourbon maturation. From Brown‑Forman’s cooperage to his tenure running operations at Wild Turkey, he explains the quiet rule that shaped a generation of whiskey: never change how the whiskey is made. No enzyme tricks, no shortcuts—just wood, time, and careful selection.

Then we open the vault. Gregg recounts proposing a new bourbon to honor Jimmy Russell—Russell’s Reserve—born from aging stock the spreadsheets wouldn’t touch. We talk warehouses from Camp Nelson to McBrayer, the effect of elevation and airflow, entry proof shifts, and why Rare Breed’s blend-first logic still sings. A guided tasting squares Russell’s 13 against 15: caramel-vanilla richness vs oak-forward structure. If you love dessert-like depth, 13 feels like a sweet spot; if you crave tannin and cigar-box edges, 15 scratches that itch. Along the way you’ll hear the kind of Jimmy Russell stories that make you smile and pour another ounce.

This one blends heritage, practical tasting insights, and the warmth of a Thanksgiving table. If bourbon history, Wild Turkey lore, and smart, no‑nonsense tasting notes are your thing, you’ll feel right at home. Follow and subscribe on your favorite app, share with a friend who loves Russell’s or Rare Breed, and leave a quick review to help more whiskey fans find the show. What’s your pick: Russell’s 13 or 15—and why?

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