Bourbon Pursuit

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Latest Episodes:

569 - Does Low Barrel Entry Proof Create Better Bourbon? on Bourbon Community Roundtable #119 Jun 04, 2026

Show notes

On this week’s Bourbon Community Roundtable, our panel is tackling one of the deepest geek-out topics in the entire whiskey world: the battle over barrel entry proof and how it has evolved over time. While the modern industry has largely settled into an efficiency-driven standard of 120 to 125 proof, we’re digging into the history to ask the ultimate question: did the industry get it completely wrong in 1962, and does the next decade of bourbon belong at 105? With Buffalo Trace dropping a massive new 15-year-old wheated bourbon at a 105 entry proof and Michter's continuing to dominate the premium space with their signature 103 entry proof, we debate whether a lower entry proof creates a fundamentally superior water-wood-spirit interaction. We’re breaking down the financial temptation that drove the historical shift to 125 proof, the divide between casual drinkers and the hyper-informed enthusiast market, and examining real-world case studies from Wild Turkey, Maker’s Mark, and New Riff to see if low entry proof is a guaranteed flavor hack or if it still comes down to the skill of the producer.
Show Notes:

How and why the industry legally moved from 110 to 125 proof in the early 1960s
Analyzing how volume, barrel costs, and efficiency drove production changes over flavor considerations
How lower entry proof alters wood interaction to deliver enhanced sweetness, complexity, and mouthfeel
Distinguishing how everyday casual drinkers view production specs versus the hyper-focused whiskey enthusiast
Examining experimental releases and standards from Michter's, Buffalo Trace, New Riff, and Wild Turkey
Predictions on whether craft innovation will force legacy heritage brands to lower their entry proofs

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Whiskey Quickie: 139 PROOF Treasure Hunt?! Jun 02, 2026

Show notes

Old Treasure Bourbon is here… and this 139 proof release drinks WAY easier than expected. Big chocolate, caramel, cereal milk vibes, and one seriously fun pour. Is this hidden gem worth hunting down?
DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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TWiB: New updates happening in the Uncle Nearest case, Wild Turkey brings back the Cheesy Gold Foil, Bardstown Bourbon Company is going to Mars May 29, 2026

Show notes

It's This Week in Bourbon for May 29th 2026. New updates happening in the Uncle Nearest case, Wild Turkey brings back the Cheesy Gold Foil, and Bardstown Bourbon Company is going to Mars.
Show Notes:

A federal judge has expanded Uncle Nearest's receivership to investigate a secret $20 million loan from Jay-Z's firm.
Blending pioneer Nancy Fraley is retiring from Jos. A. Magnus & Co., leaving her legacy with Head Distiller Will Fabry.
The Kentucky Bourbon Festival introduces a secure, face-value official ticket resale platform via TIXR.
Filmland Spirits releases The Crimson Cask, a 90-proof noir-inspired bourbon exclusive to Kentucky.
Blue Run Spirits collaborates with the Indianapolis Motor Speedway for a limited-edition 111-proof bourbon.
Evan Williams launches officially licensed America250 commemorative whiskeys, donating $75,000 to Folds of Honor.
Titanic Hotel Belfast partners with Titanic Distillery to launch an exclusive historic Quarter experience package.
Heaven Hill designates its 2026 Grain to Glass lineup as the "Year of Wheat" across three limited expressions.
Remus Bourbon introduces the Lou Gehrig Reserve, donating proceeds to the Live Like Lou ALS charity.
Shortbarrel announces the return of Sapsquatch Bourbon, utilizing a unique two-stage maple finishing method.
Bradshaw Bourbon rolls out personalized engraved gift sets for Father's Day through late June.
Heaven Hill releases a 10-year-old Rittenhouse Rye commemorative edition for America’s 250th anniversary.
Buffalo Trace revives Colonel E.H. Taylor, Jr. Four Grain and Cured Oak expressions for May 2026.
Veteran-owned Four Branches Bourbon debuts Liberty Reserve to honor America’s Semiquincentennial anniversary.
Proof & Wood announces Tumblin’ Dice 13-Year Rye, featuring a 95% rye mashbill at barrel proof.
15 STARS debuts First West Explorer, its first bourbon crafted from 100% in-house black corn distillate.
Garrison Brothers launches the Ranch Reserve Series featuring PX and Oloroso sherry cask-finished Texas bourbons.
Wild Turkey introduces the Austin Nichols Archives series, debuting with a 16-year-old "Cheesy Gold Foil" tribute.
Bardstown Bourbon Company debuts a first-of-its-kind Japanese Single Malt co-aged blend with Hombo Shuzo.

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568 - Mastering 95/5 Rye at Scale with Ian Stirsman, Master Distiller at Ross and Squibb May 28, 2026

Show notes

Whether you call it Seagram’s, LDI, MGP, or its official modern name, Ross & Squibb—the massive facility in Lawrenceburg, Indiana, is the undisputed backbone of the whiskey industry. On this episode, we sit down with Ian Stirsman, the Master Distiller steering the ship at this legendary production powerhouse. We tackle the distillery's endless naming history head-on and trace Ian’s journey from a chemical engineer working in a paper mill to commanding one of the largest distillation footprints in the world. Ian delivers a technical masterclass on how they produce massive mash bills at an unbelievable scale, the history behind their iconic 95/5 rye recipe, and why vintage light whiskey is suddenly having a massive moment. Plus, we pull back the curtain on how their team approaches blending, warehouse aging, and wood selection for Ross & Squibb's own rapidly growing premium house brands like George Remus and Rossville Union.
Show Notes:

Why the industry still calls Ross & Squibb Seagram's, LDI, and MGP
Ian Stirsman’s journey from chemical engineering to the Lawrenceburg distillery floor
The Dayton whiskey bar epiphany that revealed MGP’s true market dominance
Moving from process engineer to managing a multi-spirit team operation
Deconstructing the legendary 95/5 rye recipe and the lasting impact of Seagram’s documentation
The history of light whiskey and why older expressions are suddenly booming with consumers
How the team selects barrels for George Remus and Rossville Union
Wood management, rickhouse microclimates, and creating the Remus Experimental Series
The future of Ross & Squibb’s brand strategy, bottle club, and upcoming changes to the barrel program

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Whiskey Quickie: This Bourbon Tastes Like an IPA?! May 26, 2026

Show notes

Dragon’s Milk Origin Toasted 2026C “A Breath of Fresh Air” brings a wild Madeira barrel finish layered with orange meringue, citrus, toasted sweetness, and surprisingly hoppy IPA vibes. Weird? Absolutely. Delicious? Maybe even more so.
DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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567 - The Engineering Secrets Behind Your Favorite Bourbon with Pete Kamer May 21, 2026

Show notes

Ever wonder what it actually takes to build, run, and automate a distillery? On this episode, we sit down with someone unknown to most of the general population, but he's on speed dial for every major prodocuer across the country. A 2023 Kentucky Bourbon Hall of Fame Inductee, and the owner of Distillery Engineering: Pete Kamer. We talk about Pete’s incredible journey from his early days learning the ropes at Four Roses to his milestone career of 27 years at Barton in Bardstown. The distilling world has its own unique engineering hurdles, especially as traditional floor operations transitioned into modern automation. Pete shares his masterclass take on adjusting flavor profiles through still design, yeast, and cuts, and why relying on an operator's sight, smell, and hearing will always beat looking at a screen.
Show Notes:

Pete’s career journey from Four Roses to his 27-year legacy at Barton in Bardstown
The evolution of traditional distillery floor operations into modern automation
Technical insights into manipulating whiskey flavor profiles through still design, yeast, and cuts
Why sensory skills—sight, smell, and hearing—beat relying on control-room screens
The mechanics and engineering hurdles of running a large-scale Kentucky distillery
The physics and environmental factors that make duplicating the exact same whiskey impossible across different warehouses

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Whiskey Quickie: What Is Onyx & Amber… and Why Is It THIS Good?! May 19, 2026

Show notes

Onyx & Amber’s Guest Blender Series #1 is getting serious buzz… and we see why. A blend of 7–12 year barrels aged in Colorado, bringing peach tea, orange marmalade, brown sugar, and a smooth toasted coconut finish. Is this sleeper hitting above its weight?
DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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TWiB: Brown-Forman rejects $15 billion from Sazerac, Kash Patel scrutinized over Woodford Reserve, Penelope Bourbon announces Architects of Golf May 15, 2026

Show notes

It's This Week in Bourbon for May 15th 2026. Brown-Forman has officially rejected a $15 billion all-cash takeover bid from Sazerac, FBI Director Kash Patel is facing scrutiny with personalized bottles of Woodford Reserve, and Penelope Bourbon has announced Architects of Golf.
Show Notes:

Brown-Forman rejects Sazerac’s $15 billion takeover bid to maintain family-owned independence
Sixth Circuit strikes down Ohio’s unconstitutional ban on out-of-state wine shipping
"Free Our Spirits" campaign launches to privatize North Carolina’s government-run liquor system
FBI Director Kash Patel under fire for gifting personalized Woodford Reserve bottles
Little Book Chapter 10 “All the Wiser” debuts with intuitive blending at 122.6 proof
New Riff 2026 Single Malt features heirloom British barley and five-cask finishing
Wenzel Distillery Batch 2 Sherry Barrel Finished Bourbon launches as a 119.1 proof limited release
Green River Honey Finished Bourbon utilizes 100% local, raw honey inside the barrel
Chattanooga Whiskey marks 10th Bottled in Bond vintage with new five-grain mash bill
Maker’s Mark honors America’s 250th anniversary with patriotic red, white, and blue bottle
Town Branch releases 6-Year Wheated Bourbon as its first dedicated wheat expression
Penelope Bourbon debuts "Architects of Golf" trilogy featuring variable stave finishing intensity

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566 - Stories From The Retail Front Line with Bill Derham of Frankfort Ave Liquors May 14, 2026

Show notes

Ever wonder what’s really going on behind the counter of your local liquor store? On this episode we go back to the retail side of the business. We sit down with Bill Derham, the man behind Frankfort Avenue Liquors here in Louisville Kentucky to talk about his journey from the early days at Liquor World to building a standout store-and-bar destination. The retail world has its own hurdles like navigating inflation, shifting consumer trends, and how shops are handling the pressure of today’s market. Bill shares his take on the explosive rise of vintage spirits, the return of cocktail culture, and why building a community becomes key with rising competition. So whether you’re curious about how local retailers are keeping their shelves stocked or you just want to know the truth about the current state of the industry, Bill lays it all out for you here.
Show Notes:

Bill's transition from Liquor World to Frankfurt Avenue Liquors
The crucial role of community in bourbon retail
Insights into shifting consumer trends in the bourbon market
The effects of inflation on pricing in liquor sales
Addressing the competitive bourbon landscape and allocation challenges
The growing interest in vintage spirits and craft cocktails
The necessity of local relationships for liquor retailers
Future plans and community engagement at Frankfurt Avenue Liquors

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Whiskey Quickie: Maker’s SWEETEST Release Yet?! May 12, 2026

Show notes

The 2026 Maker’s Mark Wood Finishing Series: The Stewards Release leans hard into dessert vibes. Think toffee, nougat, and chocolate candy bar richness from toasted oak staves. Smooth, sweet, and seriously interesting… but does it stick the landing?
DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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