Author: Jim Shannon

Introducing Our New Co-Host

It has been a busy couple of weeks, but we are happy to be introducing our new Co-Host of The Bourbon Road Podcast, Brian Hyatt. Our new Co-host Brian is an old friend, long time listener,  previous guest and a great addition to The Bourbon Road team. We hope you’ll welcome him with open

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It has been a busy couple of weeks, but we are happy to be introducing our new Co-Host of The Bourbon Road Podcast, Brian Hyatt. Our new Co-host Brian is an old friend, long time listener,  previous guest and a great addition to The Bourbon Road team. We hope you’ll welcome him with open arms as you listen to this episode and introduction of my good friend and new Co-Host!

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For his second episode on The Bourbon Road and first appearance as Co-host, Brian introduces us all to some of his favorite pours. Definitely listen in as he walks us through his bourbon choices while answering some pretty specific questions about himself and what/how he likes to drink.

Are you surprised the bottle of Blanton’s is empty after that large “Hyatt Pour” in the image above?

Brian is the COO of a Louisville based digital marketing agency which provides Facebook (Meta), TikTok, Instagram, and Google Ads along with creative and web development services. He is also a proud US Navy Veteran. He and his wife Lesley have 4 children and 4 dogs and enjoy spending time with family and friends.  Brian is a bourbon lover and has enjoyed many cool bottles over the years. Brian enjoys going to new restaurants and will try anything on the menu.

Brian Hyatt Co-host of The Bourbon Road Podcast

Brian Hyatt Co-host of The Bourbon Road Podcast

He is also a Graduate of the University of Kentucky and can often be found wearing the color blue. Following his time at the University he was involved in sports media broadcasting and has spent a lot of time behind a microphone with a co-host. This special skillset will definitely give him a leg-up as he begins his adventure as a podcast host.

Having lived in both Lexington and Louisville, Brian has always been embedded in the Bourbon Industry. Having some great experiences and contacts in the business allow Brian to bring a wealth of bourbon knowledge and a special perspective to the show.

We are proud to be introducing our new Co-host Brian Hyatt. The Bourbon Road Podcast is lucky to have him as part of the team and we look forward to a great 2023 and beyond!

Cheers!
Jim Shannon

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Clermont Supper Club at James B. Beam Distilling

A couple weeks ago a Black Cadillac Escalade pulled up the drive of Jeptha Bend Farm here in Shelby County Kentucky. It was a Mint Julep Tours car that had arrived to take my wife Vivian and I to the James B. Beam Distilling Company, about an hour drive southwest for their new Clermont

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A couple weeks ago a Black Cadillac Escalade pulled up the drive of Jeptha Bend Farm here in Shelby County Kentucky. It was a Mint Julep Tours car that had arrived to take my wife Vivian and I to the James B. Beam Distilling Company, about an hour drive southwest for their new Clermont Supper Club at James B. Beam Distilling’s The Kitchen Table. This Supper Club is a one of a kind experience were we were joined by  7th and 8th generation Master Distillers Fred and Freddie Noe and The Kitchen Table Executive Chef Brian Landry for an after-hours culinary and Jim Beam Bourbon pairing experience. This dinner in fact featured the newly released Hardin’s Creek expressions Jacob’s Well and Colonel James B. Beam paired with exquisite southern cuisine.

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Now our driver from Mint Julep Tours knew there would be traffic so he took the backroads through Taylorsville and Deatsville almost following the Salt River. In Deatsville he drove us past the old T.W. Samuel’s Distillery with its beautiful steepled-roof rick houses. What a start to a night. As we drove we both sipped on  Highballs To-Go from Jim Beam. The Jim Beam and Ginger Highball made for the perfect road cocktail. This is the way to get to and from any whiskey event. Now the Beam Family like to say that bourbon and food are two key ingredients in creating memories and traditions. We were so grateful for the invitation to join them for a new tradition, the Clermont Supper Club at the homestead of the James B. Beam Distillery! The Clermont Supper Club is a new series of individually ticketed events that will feature a curated culinary & bourbon pairing experience at our very own restaurant, The Kitchen Table. Each dining experience will highlight a unique whiskey expression along with a custom 4-course menu, as well as guided tasting and stories from their two Master Distillers.

Wow we were greeted by the staff and handed a cocktail right away while we listened to a three piece James B. Beam Bluegrass Band in the gardens between the American Outpost and The Kitchen Table. Several of our friends were in attendance like Seth Thompson from Bourbon Review and Fred Mozenter, a famous tour guide from Buffalo Trace. The room was seated for about 60 people altogether with pours of each expression of Hardins Creek along with soda water, water and ice glasses in between the two pours. As each course came out Executive Chef Brian Landry explained his vision of why and how he prepared each dish to enhance the bourbon experience. Both Fred and Freddie told of how their family would gather at their kitchen table to enjoy meals and bourbon as a family.

The first course was braised pork cheek with black truffle and grits. Rich and delicious. Next up was country ham wrapped trout with young lettuces and black eyed peas. This is something straight out of my grandmothers kitchen and it brought me back to found memories of fishing in north central Arkansas with my grandfather for trout with a cane pole. The third course was hickory smoked hanger steak with bone marrow potato roesti, blue gouda and chanterelles. This dish could easily be on the menu of any high end steak house around the country. Last up was a dessert of bourbon chocolate mousse with bacon pecan cracker jack s, tart cherry sherbet and pork rinds. The perfect ending to an amazing meal enjoyed with my wife I thought, but to my surprise there was much more.

To add to our dining experience Freddie Noe pulled up a chair and spent half the dinner with my wife and I chatting about the Whiskey industry, media and family. It was nice to see Freddie as just a guy telling stories of meeting his wife or a guy that enjoys life and great bourbon. I felt bad for other guest as I was getting the ultimate Beam Experience.  Freddie told us of his travels over the last week and the pour guy must have been exhausted but in the end he still  seemed to find time to enjoy his daughters soccer game and time for bourbon enthusiast at this one of a kind supper. We have certainly been there as parents. After the dinner guest were guided outside were trays of exquisite mini desserts paired with a chocolate old fashioned awaited us one our way to the American Outpost. Inside the American Outpost guest were able to purchase both expressions of the Hardins Creek Bourbons while being entertained by the Noe’s and their wives.

If this sounds like a bourbon event you would like to enjoy, James B. Beam Distilling Company has three more Clermont Supper Club dinners planned this year where they will pair amazing food with special releases of bourbon from this historical distillery. The dinners will be on September 17th, October 28th and November 17th and will cost $250 per person plus taxes. Visit https://app.anyroad.com/i/jim-beam-american-stillhouse/c/tours to buy your tickets to the Clermont Supper Club at James B. Beam Distilling today. You will not regret this one of a kind experience with one of the most genuine families in bourbon. If you cannot make one of this year’s suppers don’t worry, James B. Beam Distilling Company has several planned for 2023 and beyond. We would like to personally thank Manuela Savona and her company https://www.savonacommunications.com/about as well as the Noe’s for their hospitality and continued support of our podcast. Cheers

Mike (Big Chief)

Clermont Supper Club at James B Beam Distilling
Clermont Supper Club at James B Beam Distilling

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Taylor Hughes Praying to the Whiskey

On this week’s podcast episode we have Taylor Hughes Praying to the Whiskey. Taylor visited Jeptha Bend Farm and preformed some of her latest music for us while sipping on three bourbon expressions that she chose off my shelves. While she belted out her song Praying to the Whiskey,  we sat there sipping on

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On this week’s podcast episode we have Taylor Hughes Praying to the Whiskey. Taylor visited Jeptha Bend Farm and preformed some of her latest music for us while sipping on three bourbon expressions that she chose off my shelves. While she belted out her song Praying to the Whiskey,  we sat there sipping on Elmer T Lee and the words to the song made me think back to memories of Ten High while deployed to Korea and drinking a bottle of Jack Daniels on a New Year’s Eve in Northern Michigan. Not my finest moments in life for sure.

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I would have several experiences like that throughout my 20’s where I didn’t respect the whiskey. Of course this brought on the prayers that I would swear off whiskey. You can see how that ended up. It wasn’t until I joined the Coast Guard and truly learned to appreciate and respect whiskey. At the time the Coast Guard was having problems with their service members over consuming. Imagine that, you stick a young man or woman in a remote location or keep them on a Coast Guard Cutter for months on end and they find trouble.

In someone’s infinite wisdom the Coast Guard created a training course on how to drink properly. This course was almost like a video game, allowing you to build your own character. What these course taught me was that I was doing this whiskey thing all wrong. It taught me the wave theory which is to drink one drink an hour and get to the top of the wave and stay there. We have all coming crashing off that wave at some point in our life. But to ensure I didn’t do that again I make sure to eat a good meal.

First things first — it’s never a good idea to drink any amount of alcohol on an empty stomach. Alcohol is absorbed very quickly and you’re more likely to feel the effects sooner when you’re running on empty. Focus on PFFF: “This stands for protein, fat, fiber and fermented foods, which is the ideal way to eat for your gut and really your overall health. Something I  really love is charcuterie. Charcuterie may be all the rage, but it might also be the perfect meal to pair with your drinking if you make smart choices. Keep an eye out for the usual suspects on the board: cheese, bread, dried fruits, raw vegetables, olives and olive oil.

There is of course some foods to avoid which is funny because most bars serve them. In general, you should steer clear of fried foods. Foods that can trigger heartburn include chocolate, spicy foods and peppermint should be avoided. Jim and I can both attest to those. Something that also might surprise you Jack and Coke drinkers is to avoid caffeine. These can give you that false sense that you can drink more because they can mask the effects of Alcohol.  Now that we have covered the food portion let’s get to something just as important. WATER.

Yes hydration is key. I like to drink a glass of water to every drink I consume. If you see me with a drink in my hand there is usually a glass of water very near. Drinking water while consuming alcohol is an important part of minimizing its effects. Staying hydrated not only improves your mental capacity but also helps your body flush out toxins and protects your skin. To end a night I always try and drink do glasses right before bed. This ensures I wake up refreshed and feeling my best. Hope these few tips help you enjoy your whiskey the way I do without the prayers.

Be sure to check out Taylor Hughes Praying to the Whiskey and her other great singles available on all the music platforms. Be sure to check out her website at taylorhughesmusic.com Cheers.

Mike (Big Chief)

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Doc Swinson’s Alter Ego Whiskeys

This week, Jim and Mike hang out with Jesse Parker, Master Blender at Doc Swinson’s out of Washington State. It is always a good day when we get to try some new whiskeys while hanging out with a new friend. Jesse sent us several bottles and over the course of this episode, we will

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This week, Jim and Mike hang out with Jesse Parker, Master Blender at Doc Swinson’s out of Washington State. It is always a good day when we get to try some new whiskeys while hanging out with a new friend. Jesse sent us several bottles and over the course of this episode, we will analyze and report our findings about these blended and finished whiskeys. Listen in or read on as we explore Doc Swinson’s Alter Ego Whiskeys.

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You all know how much Mike and I love to do in-person interviews and visit the distilleries we have on the show. This time, however, we chose to avoid the $775 in fuel costs to drive the 2300 miles and met online with Jesse for this interview. Maybe sometime in the near future we can make our way to the Seattle area and give them a visit. When we do, you will be sure to hear about it.

We started the show as always with a sip of bourbon and a little background on Doc Swinson’s and how they got started. We opened their Doc Swinson’s Alter Ego Triple Cash Straight Bourbon Whiskey Finished in Sherry and Cognac Casks. That’s a lot of words! Well, get used to it because their craft of blending different Mashbills, finishing casks and blending techniques can get quite involved. But, you know that Mike and I love to see all that info making it to the label.

While sipping on the Triple Cask, Jesse filled us in on their journey from blending for restaurant and hotel brands to launching their own label. The team of four, Jesse, Steve, Chris and Keith have built something special. Focusing on the craft of blending and finishing and never allowing a whiskey to go into a bottle without first receiving a dose of Doc Swinson’s craft. They will not bottle anything they haven’t influenced through blending or finishing.

They have a small crew and they do nearly everything in-house including label designs and more. We just listened in, sipping on that beautiful whiskey and noting the complex flavors developed from two separate MGP high rye mashbills and triple cask finishing in Oloroso and Pedro Ximénez sherry casks as well as a Cognac cask. It is really something to enjoy and explore with many layers of flavor, and for about $60 it is a bargain in our opinion.

We rolled through the halftime break still sipping on the Triple Cask bourbon and in the second half opened up the Doc Swinson’s Alter Ego Solera Method Straight Rye Whiskey Finished in Rum Casks. Another mouthful of words!

Jesse fully explained their Solera process (still not sure I get it) while Mike and I enjoyed a pour of the rum finished rye. This whiskey has a lot going on. Again, we have two separate MGP rye mashbills (51% and 95%) as well as the rum cask finish and solera blending. By the way, they are blending the rum as well using their bourbon casks to finish it. It is hard to imagine keeping track of all the barrels and blends they have going on at one time.

We really enjoyed the blended rye and I would be happy to suggest it to anyone as a great gateway rye. Nice and sweet (not quite candy like), but aged well with the subtle influence of the rum cask finish. One of the things that stood out to me was the spiced pear note that seemed both unique and pleasant. For about $50 this is considered a buy for us as well.

We also sent some samples home with our good friend Bruce Russell and he really liked both the bourbon and rye and added just a little water to the rye. That is high praise coming from someone so solidly planted in the industry. Thanks Bruce for taking the time to check out Doc Swinson’s Alter Ego Whiskeys.

We had a genuinely great time with Jesse. He has a world of knowledge and experience when it comes to blending and finishing of whiskeys. There are some NDP’s (non-distilling producers) that simply purchase and bottle without adding much craft. That is not Doc Swinson’s. These guys are at the top of their game and producing some very interesting whiskeys. They are available in over 20 state and have shipping to many more. Make sure you check them out and let them know you heard about them on The Bourbon Road.

Be sure to listen in to our episode on Doc Swinson’s Alter Ego Whiskeys listed above and give us a follow on Facebook and Instagram.

Cheers!

Jim Shannon

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All Things Wild Turkey with Bruce Russell

This week, Bruce Russel from https://www.wildturkeybourbon.com/ visited us at Jeptha Bend Farm. As Jim and I chatted with him, I wondered if he felt the pressure of continuing the legacy that his grandfather and father have built. He isn’t the first to be put in this position as, Jim Beam, Makers Mark, Heaven Hill

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This week, Bruce Russel from https://www.wildturkeybourbon.com/ visited us at Jeptha Bend Farm. As Jim and I chatted with him, I wondered if he felt the pressure of continuing the legacy that his grandfather and father have built. He isn’t the first to be put in this position as, Jim Beam, Makers Mark, Heaven Hill and Angel’s Envy have all had family members take over operations or as a master distiller. Most of them with success of their own. We hope you will enjoy this week’s episode #277, All Things Wild Turkey with Bruce Russell.

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As the conversation carried on I could see that he has the passion it will take to create something all his own at the famous distillery high on the banks of the Kentucky River. If he feels like there is a monkey on his back he sure doesn’t show it. He was as cool as a cucumber. As with those from others distilleries he has been groomed for it and has the side by side distillery training with two of the best in the business. Add to that his time as a brand ambassador and he might even have something that Jimmy and Eddie didn’t have.

What you won’t hear on the podcast were the side conversations we had between the breaks. Bruce has that understanding of what the true consumers of bourbon really want. He has been on the road, sat at the bar with that blue collar worker, shared pours of his families whiskey with people from all walks of life and understands how to market it to the whiskey drinkers that truly appreciate it.

That’s why we love getting on The Bourbon Road or having guest visit us to do in person interviews. You can get a true sense of what a person is all about with these face to face conversations and this visit with Bruce was proof of that. You should be excited about the future of Wild Turkey and  hopefully Bruce’s future as a Master Distiller one day. He certainly has the talent, passion and vision to build his own legacy at Wild Turkey as I said before.

So grab that glass, a bottle of Wild Turkey 101 so you can listen as Bruce Russel gets on The Bourbon Road to pay us a visit while sipping on three of amazing Wild Turkey expressions of bourbon whiskey. We hope you enjoy this episode of All Things Wild Turkey with Bruce Russell. Cheers

Mike (Big Chief)

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Epic Bourbons and Listener Questions Episode

On this week’s podcast episode Jim and I answered several questions on our Epic Bourbons and Listener Questions Episode. One question centered around distillery expansion and which ones we were excited about, but this led me to think of another question. Are the big distilleries going to flood the market with bourbon and cause

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On this week’s podcast episode Jim and I answered several questions on our Epic Bourbons and Listener Questions Episode. One question centered around distillery expansion and which ones we were excited about, but this led me to think of another question. Are the big distilleries going to flood the market with bourbon and cause this current bourbon boom to collapse? Of course this question is timed perfectly with Heaven Hill breaking ground on their $135 million dollar Bardstown Distillery on Monday. So let’s start there on this Epic Bourbons and Listener Questions Episode.

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The new distillery is expected to produce 150,000 barrels annually, add to that the over 400,000 barrels a year they produce now and you might see what I’m getting at. That’s a 37.5% growth and while that growth will take some time to age, a person has to wonder when the ceiling will crumble. You see, Heaven Hill isn’t the only distillery banking on this bourbon boom that we have been experiencing for the last several years. From Buffalo Trace to Woodford it seems that every distillery wants in on the boom and who can blame them.

Are we seeing history repeat itself? Whiskey has fallen before and it could happen again, especially with consumers always wanting the newest of everything. Americans and the world are in love with our native spirit at the present time but how long will that last? Like every boom I fear this one will come to an end at some point and who will suffer the consequences of it. Will it be giants like Heaven Hill or the craft distilleries that Jim and I have come to love so dearly? Will the glass required for production become more of an issue in the future or will it be the oak that is required for those beautiful aging barrels?

Only time can answer all my questions but we should enjoy the boom while it roars. Remember when the boom does end though, to not give up on those craft distilleries that have risen from our need of a whiskey that is something new, different and exciting from what the giants can produce.

Make sure to grab that glass, hopefully one of ours and one of your favorite whiskeys as we travel down The Bourbon Road answering listener questions while drinking some mighty fine bourbons. Cheers

Mike (Big Chief)

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Castle & Key Distillery

For the past couple of weeks our attention has been focused in and around Castle & Key Distillery. It’s understandable with the release of their batch one bourbon this past week, as well as them being right down the road from us. This historical distillery is something that will simply amaze you and we

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For the past couple of weeks our attention has been focused in and around Castle & Key Distillery. It’s understandable with the release of their batch one bourbon this past week, as well as them being right down the road from us. This historical distillery is something that will simply amaze you and we have been patently waiting for them to come of age. They have taken care to preserve the grounds with its old world charm and bourbon history. Working in and around the past certainly has its challenges like the bottling line building collapsing or even putting a gift shop in the old boiler room. The attention to detail is stunning.

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Just strolling through the grounds will give you a sense of what Colonel E.H. Taylor was thinking. All world class destination in the small Kentucky town of Millville. Sunken gardens, botanical gardens, water flowing over the dam of Glen’s Creek and a cocktail bar with amazing drinks with spirits made right on sight. Can this place get any better? Well if they have it their way the folks from Castle and Key will surely try. They are wholeheartedly focused on hospitality and it shows from the time you show up. Bringing this distillery back to life had to be a labor of love. The parking lot is massive, but is not out of the way like some distilleries. As you take the short walk to the distillery gaze at the top of the castle and you will see them flying Old Glory with the POW/MIA flag right below it.

Now that’s a welcome sight. Honoring those veterans that scarified all and those that had to endure much to protect our freedoms and way of life is not lost on us nor the team at Castle and Key. Brett Conners even explained that they go out of their way to hire Veterans for their work ethic and loyalty. As you cross the road and walk into the gate there is always someone from the staff to help guide you. Either to your tour, the bar or the gift shop. Its simple acts like this that will make you want to stay, sit out by springhouse and enjoy a drink or walk the trails. Browse the gift shop and purchase something to take home. This place is a must for any pilgrimage to the Kentucky Bourbon Trail. For us it’s the most beautiful distillery in Kentucky.

Make sure to book your tours for Castle and Key here https://app.anyroad.com/carolineb and let them know The Bourbon Road Podcast sent you. After your tour head on over to The Stave for lunch or dinner and we would recommend reservations. The Kentucky-style cuisine will have have you saying bless your heart in no time. After your visit to the Stave and just a short drive through some of the most beautiful horse farms you will ever see is something you can’t leave Kentucky without. Rebecca Ruth Candies is a must with their Rebecca Ruth Bourbon Ball Chocolate Candy. Trust us when we say that they are something that are hard to say no to.

Well, until your visit to Kentucky make sure to give our latest podcast episode a listen. Grab that glass, a bottle of their whiskey if you can find it and listen as Jim and I take another trip down The Bourbon Road with Brett Conners the Whiskey Wizard. This episode is packed with history and some future releases to come from C&K.

Cheers!

Mike (Big Chief)

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Treaty Oak Distilling’s Whiskey Princess

There are times that you meet someone and you can just see the talent flowing out of them. Passion, Dedication and determination all in one person can be a rare thing and that person just needs that one chance to shine. That’s what I found at https://www.treatyoakdistilling.com/ in Daphne Cottrell the Treaty Oak Distilling’s Whiskey

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There are times that you meet someone and you can just see the talent flowing out of them. Passion, Dedication and determination all in one person can be a rare thing and that person just needs that one chance to shine. That’s what I found at https://www.treatyoakdistilling.com/ in Daphne Cottrell the Treaty Oak Distilling’s Whiskey Princess. The energy that she has is contagious. She makes you believe in what she is doing and what she wants to achieve. I’m so pleased that Treaty Oak has given her that chance. First in Marketing and now in the art of distillation.

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She is not what I had expected when I arrived at Treaty Oak. She had been working and her outfit told the story of wrestling worn aged barrels with their rusty rings. This woman didn’t mind the effort that distilling requires and this won my respect automatically without her speaking a word. I knew what I was about experience something special and with that she gripped my hand with pride and introduced herself.

The distillery sits on part of an old ranch 30 miles outside of Austin in the Dripping Springs, Texas. Nestled in the scenic Hill Country of Central Texas with giant live oak groves just like the majestic treaty oak itself and back country farm to market roads. The beauty here is something amazing with limestone cliffs that tower hundreds of feet above the creeks and rivers that have carved through them. With a dry and aired climate it you could almost feel like your down in old Mexico.

The grounds are not your typical distillery were everything is nestled into one neat package. This distillery is like they took the ranch buildings and utilized every original building for something different. The barns for the main distillery itself and rick house, the equipment shed for used and new barrel storage,  an old house as a gift shop and tasting room, another old building for Alice’s restaurant with four or five giant barbeque pits in the back. They have used an old semi and trailer as a stage so that they can have music out under the giant Texas sky.

This place tells a story all on its own, just like Daphne did without speaking a word. I was treated to Texas size hospitality with Texas whiskey that is big and bold, to Texas BBQ that makes your mouth water with just the sight of it and a whiskey conversation with a woman that is going to light the whiskey world on fire with her talents. I hope that you the listener and can feel what I got to experience in this episode. Try to find a bottle of Treaty Oak Whiskey to try and  If you’re in the Hill Country make sure to stop by and tell Daphne Big Chief sent you.

With that, grab a glass, a bottle of whiskey and listen as I take you on another trip down The Bourbon Road to The Lone Star state for a discussion with Treaty Oak Distilling’s Whiskey Princess.  Cheers

Mike (Big Chief)

Website: https://thebourbonroad.com

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Explore The Buffalo Trace Mash Bills

How much do you know about the mash bills from Buffalo Trace Distillery. On this week’s episode and in this Article we will explore the buffalo trace mash bills from the fan favorite distillery in Frankfort, Kentucky and introduce you to some unknown information. The Bourbon Road Media Player Press play above to

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How much do you know about the mash bills from Buffalo Trace Distillery. On this week’s episode and in this Article we will explore the buffalo trace mash bills from the fan favorite distillery in Frankfort, Kentucky and introduce you to some unknown information.

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Buffalo Trace has two primary mash bills along with their rye whiskey mash bill and their wheated bourbon mash bill all of which they don’t disclose the recipe. Mash bill #1 is most likely 10% or less rye while mash bill #2 is somewhere between 10% to 12%.. The wheat mash bill is thought to be over 15% wheat, while the rye whiskey mash bill is thought to be just 51% rye. There is the EH Taylor Straight rye that is assumed to have a high percentage of rye.

Wait there is even more to let you know about the monster distillery. The Abraham Bowman Distillery in Virginia is a blend of the #1 and #2 mash bills that is shipped to Virginia where it is redistilled and aged in Virginia. If you will see the whiskey mold covering almost everything around the small distillery.. There are also other mash bills that you will be familiar with but might not have had the chance to taste such as, Buffalo Trace Four Grain mash bill and  Buffalo Trace Amaranth mash bill.  One last fact that we need to cover about the mash bills of Buffalo Trace is Ancient Age.

Ancient Age is another slightly confusing brand made by Buffalo Trace, but not owned by it. The ultra-affordable brand is another holdover from the Age International days, only Ancient Age keeps much of its juice in the US but we bet you didn’t know that AGE International is  a subsidiary of Takara Shuzo Co. Oh did I just give you the correct answer to our giveaway? I think I did. So I would call the #2 mash bill their contract distilled mash bill.

So with that you know what I like to say. Grab that glass, a bottle from your favorite Buffalo Trace mash bill. Listen as Jim and I walk you down The Bourbon Road sipping on 8 of these delicious whiskeys while we explore the Buffalo Trace mash bills. Cheers

Mike (Big Chief)

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Top Affordable Rye Whiskeys

Have you thought about your top affordable rye whiskeys? This week Jim and I give you our top four  affordable rye whiskies. But before I get into those four, let’s dive into what makes a rye and the history of it. The Bourbon Road Media Player Press play above to listen to this

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Have you thought about your top affordable rye whiskeys? This week Jim and I give you our top four  affordable rye whiskies. But before I get into those four, let’s dive into what makes a rye and the history of it.

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In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. The other ingredients in the mash are usually corn and malted barley. It is distilled to no more than 160 U.S. proof and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof. Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in “straight rye whiskey”.

The history of rye whiskey was historically the prevalent whiskey in the northeastern United States, especially Pennsylvania and Maryland. Scotch-Irish immigrants settled in this region.  Both Scotch and Irish whiskey are made using primarily barley, but barley didn’t adapt well to the new climate of North America, so those immigrants adapted and planted rye. Pittsburgh, Pennsylvania, was the center of rye whiskey production in the late 1700s and early 1800s as you have heard in several of our episodes. If you remember from our Wigle Episode, by 1808 Allegheny County, Pennsylvania farmers were selling one half barrel for each man, woman and child in the country.

Even before Pennsylvania and Maryland there was rye whiskey being made by German immigrants in Massachusetts in the 1640s. Yes that’s right, distillation of rye actually came to the United States by way of Germany. This makes total since, as many distillery’s in American can trace their roots back to German heritage rather than Scotch or Irish. Germany also has a rich history with the production of rye and is the leading country in rye grain production even today. Hey wait a minute, I seem to remember that Phillip Wigle was of German decent. Good thing George Washington didn’t hang him for treason as part of the whiskey rebellion.

In 1810, Kentucky made 2.2 million gallons of bourbon while Pennsylvania made 6.5 million gallons of rye. In the 1800s, people were mixing cocktails and lots of them. The Manhattan, Old Fashioned, and Sazerac all used rye as their base alcohol and all were extremely popular.  Rye whiskey largely disappeared after Prohibition though. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky due to higher taxes from the rye region of the United States. So what happened to this somewhat American Whiskey?

There was prohibition, and to add to the pain of prohibition, there were also two world wars and the great depression. The northern states had started to drink Canadian Whiskey which is primarily made from Rye. Kentucky Distilleries focused on blended whiskies and bourbon. Just think that in the 70’s Wild Turkey would only distill rye whiskey for one day of the year as told by the great Master Distiller Jimmy Russel. A new generation of drinkers had shifted to wine, beer and spirits like vodka and Tequila and just like that rye whiskey almost disappeared as a style of whiskey in the United States. That is until the rise of bourbon in past few decades causing there to be an interest in rye whiskies as well.

Rye whiskey can develop greater complexity faster than bourbon which has also helped craft distilleries release expressions to whiskey consumers. Even the giants of the bourbon industry have paid attention and all have a rye as one of their expressions. Now many enjoy this fine spirit that goes great in almost any cocktail, well maybe not breakfast cocktails as Jim and discuss on this week’s episode. The four ryes we picked as you can see in the photo can all be purchased for under $30. One has a 95% rye 5% malted barley mash bill and how could we not have Old Overholt Bottled in Bond as one of our picks. When you can pick up four great whiskies for less than $100 we call that a win.

With that grab a glass, a bottle of your favorite rye whiskey as Jim and I take you on a trip down The Bourbon Road exploring our top affordable Rye Whiskeys under $30. Cheers

Mike (Big Chief)

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