Whiskey@Work

In this special bonus episode of Whiskey@Work, Mark Houston takes you inside the Mountain West Whiskey Festival at the historic Hotel Alex Johnson in Rapid City. Instead of the usual studio conversation, this episode walks through the festival itself, featuring conversations with whiskey enthusiasts, industry insiders, and newcomers discovering the spirit for the first time.Upstairs in the Presidential Suite, Jed Lirette leads a private tasting for raffle winners featuring Jack Daniel’s 10, 12, and 14 Year expressions along with Tanyard Hill and the Toasted Heritage Barrel.From rare pours to the camaraderie of the whiskey community, this episode captures what makes a night like this unforgettable. Pour yourself something good and join us for a behind-the-scenes look at one of the region’s most unique whiskey events. Hosted on Acast. See acast.com/privacy for more information.

This week on Whiskey@Work, the guys pour a few glasses and wander through the story behind one of the most recognizable names in Scotch. The conversation starts with the surprisingly scrappy origins of Johnnie Walker, a grocery store kid who blended tea before blending whisky, and the clever ideas that turned his family brand into a global icon.Then things get interesting on the tasting table. Matt D’Hont from Johnson Brothers and Diageo stops by with a lineup that sparks plenty of reactions. The crew explores the brand-new Johnnie Walker Black Cask, a bourbon-barrel take on a classic blend designed to welcome bourbon drinkers into the Scotch world.From there, the night drifts into smoky territory with Lagavulin 11, a sweet-peat Islay that surprises even the skeptics. A Caribbean rum-finished Crown Royal sneaks into the lineup, and the episode wraps with an unexpected palate cleanser that nobody saw coming.Stories, history, a few strong opinions, and several pours later, one thing becomes clear. The best part of whiskey often happens around the conversation that comes with it. Hosted on Acast. See acast.com/privacy for more information.

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. Hosted on Acast. See acast.com/privacy for more information.

What starts as a casual catch-up turns into a full-on taste test showdown when Justin from Windsor Block crashes the studio mid-recording. On the table? A 20-year Canadian rye with a name you won’t forget and a flavor profile that sends the guys spiraling into childhood firecracker memories. Let’s just say not every “lost barrel” story ends in glory.Then, in true Whiskey@Work fashion, the crew pivots. They crack into Thirteenth Colony out of Georgia and stumble into a deeper conversation about forgotten whiskey history, mash bills, marketing muscle, and why some brands don’t need a celebrity face to move bottles.Oh, and before it’s all over, they break down what you’ll taste inside the Presidential Suite at Mountain West Whiskey Fest… including a pour that would cost you hundreds anywhere else.It’s smoky. It’s snarky. It’s the kind of episode that makes you grateful for palate cleansers and good friends who tell the truth.Pull up a chair. Hosted on Acast. See acast.com/privacy for more information.

This week on Whiskey@Work, we climb way past safe territory and straight into hazmat country.Rob and Mark post up at the Windsor Bar with Justin Henrichsen and crack bottles that most airlines would politely confiscate. We’re talking 140 proof and up. A Canadian cask strength that drinks suspiciously easy. A George T. Stagg that smells like a candy bar and hits like a freight train. And a 161 proof Wyatt Earp blend that tastes like someone tucked a cigar inside the barrel and forgot about it for 13 years.Along the way, there’s scooter crashes, single barrel picks, forgotten rickhouse science, and the eternal question… can you actually enjoy whiskey this hot, or is it only for showing off?It’s big proof, bigger personalities, and a reminder that sometimes Mother Nature makes the best blend of all.Pour carefully. Hosted on Acast. See acast.com/privacy for more information.

On this episode of Whiskey@Work, Rob and Marc pour a glass of Doc Holliday 7-Year Straight Bourbon and immediately realize something important… time matters. A lot. The conversation drifts through bourbon’s recent sales slump, the rise of canned cocktails, Four Roses changing hands, and why some whiskeys disappear only to come roaring back. Along the way, they chase tangents about Canadian grudges, Frank Sinatra, dream whiskey jobs, and what makes a bottle worth revisiting. It’s one part tasting, one part industry gossip, and one part two friends enjoying a pour that finally delivers Hosted on Acast. See acast.com/privacy for more information.

The Black Hills Stock Show is in town, so Rob and Mark cowboy things up with a bottle that feels ripped straight out of Tombstone. This week, it’s Doc Holliday Bottled in Bond from the World Whiskey Society, a whiskey built on story, character, and a whole lot of attitude.Along the way, they dig into who Doc Holliday actually was, dentist turned gunslinger, terminally ill, sharp-tongued, loyal to a fault, and permanently linked to Wyatt Earp and the shootout near the O.K. Corral. Myths get unpacked, movie moments get debated, and history gets a little dusty.The bottle looks incredible. The stopper is cool. The whiskey is… complicated. Opinions land where they land.History, bourbon, cowboys, and a Stock Show mindset. It’s a ride. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Whiskey@Work, Rob and Mark sit down with Mitch McKeithan from the Alex Johnson Hotel to talk whiskey cycles, allocation games, and why relationships matter more than hype. They dig into how the bourbon world got here, where it’s headed, and why the Mountain West Whiskey Festival landing inside a 1920s landmark feels like fate.Along the way, there’s hotel history, celebrity run-ins, haunted rooms, cigars on the roof, and a reminder that whiskey has always been about stories first… bottles second. March 7 is coming fast, and this episode sets the mood. Hosted on Acast. See acast.com/privacy for more information.

This week on Whiskey@Work, Rob and Mark crack open a bottle that looks like it belongs next to a designer lamp instead of a dusty rickhouse. Frank August Case Study No. 6 is all about first impressions, from a minimalist bottle to a surprisingly bold pour. Along the way, the guys wrestle with sourced bourbon, high proof heat, price tags that raise eyebrows, and the bigger question lurking behind the glass… does bourbon need to look a certain way to be taken seriously? It’s a laid-back conversation about design, taste, hype, and whether a beautiful bottle can carry its weight in a cooling bourbon boom. Hosted on Acast. See acast.com/privacy for more information.

E.H. Taylor wasn’t friendly, flexible, or easy to work with. He was stubborn, loud, and obsessed with one thing… killing fake whiskey.In this episode of Whiskey@Work, we dig into the man behind the bottle, the rise of rectified whiskey, why the Bottled-in-Bond Act even exists, and how one relentless pain in the ass helped shape modern whiskey. Along the way, we taste E.H. Taylor Small Batch Bottled-In-Bond, argue about proof, rant about marketing, and realize that sometimes the people who won’t shut up are the ones who actually change things.History, honesty, and a whiskey that doesn’t hold back. Hosted on Acast. See acast.com/privacy for more information.

New year, bad decisions.Rob and Mark kick off 2026 by talking about why New Year’s resolutions usually fall apart, how ancient civilizations handled fresh starts, and why sometimes leaning into the wrong idea feels oddly right. Along the way, they crack open Darts from Lasso Motel Whiskey, a bold, slightly rebellious bourbon finished in Armagnac, sherry, and cognac casks.The conversation wanders through medieval knights swearing vows over roasted peacocks, the strange origins of smoking, Hollywood’s role in turning cigarettes into symbols, and why whiskey doesn’t always need to behave itself to be good. Hosted on Acast. See acast.com/privacy for more information.

Aired back in November 2024, this episode turned into a full-on fan favorite, and for good reason. What starts as an election day hang turns into a surprisingly deep, slightly ridiculous dive into marshmallows. Yeah… marshmallows. From ancient Egypt to campfire s’mores, the guys unpack the strange history behind one of the world’s sweetest treats, then accidentally pair it with the wrong bottle. Hotel Tango’s toasted marshmallow bourbon shows up uninvited, sparks debate, inspires cocktail ideas, and somehow works anyway. Add in whiskey fashion, Fireball chaos, sports heartbreak, overpriced bottles, and the kind of off-the-rails storytelling listeners love, and you’ve got an episode people keep coming back to.Sometimes the best episodes are the ones that weren’t planned that way. This is one of those. Hosted on Acast. See acast.com/privacy for more information.

Rob and Mark pour their way back through 2025, from Ireland-only Redbreast and that Seahorse-in-a-perfume-bottle, to minty Dragon’s Milk, Fiesta Fest tequilas, Lucky Bastard single malt, and the Jack Daniels Heritage Barrel that vanished in record time. They swap stories about charity raffles stacked with Pappy and Blanton’s, South Dakota’s own Black Fork Farms, a surprise Scotch awakening with Mortlach and Tomatin, and then drop big news about Mountain West Whiskey Fest moving to the historic Hotel Alex Johnson with a wild Platinum lineup that includes Weller Millennium, Eagle Rare 17 and more. Hosted on Acast. See acast.com/privacy for more information.

Rob hangs out with Justin Hendrickson, the owner of Windsor Block Bar and a volunteer firefighter who somehow balances whiskey, community events and a whole lot of chaos. They crack open Wild Turkey Triumph rye, dig into the wild Nemo Volunteer Fire Department bourbon raffle packed with Pappy 20, Blanton’s sets, vintage Turkey, Jack gift boxes and a pile of other unicorn bottles, and talk about how whiskey folks tend to show up when it matters. They even drop a little hint about Whiskey Fest 2026 at the [REDACTED]. Hosted on Acast. See acast.com/privacy for more information.

Whiskey@Work hits pause on age statements and barrel talk and zooms in on the exact second whiskey is born. Rob and Mark dig into heads, hearts, and tails, how craft distillers make those tiny, risky cuts by taste and smell, and why big column stills handle it a whole different way. Then they crack open Woodinville Founders Find, a distillery-only blend of twelve year Tennessee whiskey and fifteen year Indiana bourbon, and try to pin down why this 107 proof pour feels weirdly “meaty” without wearing out your palate. Limited bottle, big flavor, lots of laughing in between the nerdy bits. Hosted on Acast. See acast.com/privacy for more information.

Mark and Rob fall down a kangaroo rabbit hole after spotting the boxing 'roo on a bottle of Larrikin Bourbon. From jellybean-sized joeys and deadly kicks to phantom kangaroo sightings in places that definitely are not Australia, this one hops all over the map before landing back in Kentucky. The guys share their first impressions of Larrikin’s 8-year bottled in bond bourbon, unpack the Aussie slang behind the name, and dig into the story of founder Greg Keeley, who served in both the Royal Australian Navy and the U.S. Navy. Pour a dram and hop along, Hosted on Acast. See acast.com/privacy for more information.

In this Whiskey@Work pour, Rob and Mark finally crack open Blanton’s after more than 260 episodes and give it the spotlight it probably knew it deserved all along. They get into the life of Albert Bacon Blanton, the Kentucky colonel who climbed from teenage distillery worker to the guy steering Buffalo Trace through prohibition, the Depression, floods and war. The guys talk warehouse H, single barrel quirks, why Japan gets its own Blanton’s, and how every one of those squat little bottles can hit your glass a bit differently. They taste a regular Blanton’s single barrel next to Blanton’s Gold, share what they actually like about each, and tell the story of how those tiny racehorse toppers turned into a full eight letter collection. If you are into bourbon lore, horse talk and two friends being honest about the hype while still enjoying the pour, this episode fits right in your glass. Hosted on Acast. See acast.com/privacy for more information.

Rob and Mark crack open Jack Daniel’s Single Barrel Heritage Barrel Toasted Barrel and dive into what makes a barrel toasted vs. charred, from Roman casks and medieval coopers to the alligator char and modern finishing moves. Michter’s, Elijah Craig, Woodford, Westland, and St. Augustine all make cameos while the guys geek out on hemicellulose, lignin, and the sweet “mouth-hug” results: creamy vanilla, caramel, banana bread vibes, a little crème brûlée. Laughs, lore, and a pour that might become your new favorite. Hosted on Acast. See acast.com/privacy for more information.

The hunt is over. After five years of chasing down a bottle, Mark and Rob finally crack open Dragon’s Milk Bottled in Bond, a bourbon born from one of the most legendary barrel aged stouts in craft beer. From Michigan brewers to whiskey makers, New Holland Brewing’s journey sparks a wild conversation that drifts from cinnamon spiced tasting notes to ancient dragon myths and movie nostalgia. It’s a whiskey adventure wrapped in fire, folklore, and a little chaos, the way dragons and good bourbon should be. Hosted on Acast. See acast.com/privacy for more information.

Rob and Mark slide into spooky season with a glass in hand and tales that raise neck hairs. From Prohibition’s poisoned hooch and the Jake Leg shuffle to radiator‐still lore, cursed “blind barrels,” and that clingy whiskey fungus, it’s all here. The guys also dive into the angels’ share, the devil’s cut, and why some barrels seem to keep a little soul for themselves. Halloween vibes, warm pours, zero snobbery. Hosted on Acast. See acast.com/privacy for more information.