Aussie Bourbon Lovers

In this episode of Aussie Bourbon Lovers, we taste O.H. Ingram River Aged Kentucky Straight Bourbon Whiskey — a bourbon that ages on a floating barge on the Mississippi River. We discuss how the movement of water, temperature fluctuations, and humidity create a completely different aging environment, producing a rich, smooth, and surprisingly “juicy” bourbon that feels far older than its four years. From the story of O.H. Ingram to the science behind river aging and our own tasting notes, this episode explores how a simple idea ... putting bourbon on a barge, has turned into one of the most fascinating aging experiments in Kentucky.   Chapters: 00:00 – Opening pour & introducing O.H. Ingram River Aged Bourbon 01:00 – The story behind Ingram and its floating rickhouses on the Mississippi 02:30 – Tasting begins – vanilla, lemon tart and creamy pastry notes 04:00 – Explaining river aging: temperature swings, humidity & movement 06:00 – Colour and maturity from constant barrel contact 08:00 – Why motion matters: the science behind “liquid in motion” 10:00 – Does it taste like Green River Bourbon? We compare 12:00 – Gimmick or genius? Our verdict on river aging

Recorded at Michter’s Shively Distillery in Kentucky, this episode features a sit-down with Master Distiller Dan McKee and Master of Maturation Andrea Wilson — two icons of modern bourbon. We dive into the origins of Michter’s Toasted Sour Mash Whiskey, the innovation that helped spark the toasted barrel movement, and taste it alongside the classic US*1 Sour Mash. Dan and Andrea share insights on Michter’s meticulous small-batch process, why they age “to taste” instead of by age statement, and how they keep consistency at the core of everything they bottle. Plus — a lighthearted conversation about toasted marshmallows, Bourbon Heritage Month, and what makes Michter’s one of Kentucky’s most beloved distilleries. If you love bourbon history, innovation, and authenticity, this one’s for you.

In this episode of Aussie Bourbon Lovers, we open a bottle of Wiseman Bourbon — a modern Kentucky classic from the makers of Kentucky Owl. We dig into how Wiseman came to life, what sets it apart, and why it could be a go-to for bourbon fans who want rich flavour without the premium price tag. If you enjoy smooth, balanced Kentucky bourbons with curious pyramid-related backstory, this one’s for you.

In this episode of Aussie Bourbon Lovers, we open a bottle of Buzzard’s Roost Toasted French Oak Bourbon — a whiskey that shows how innovation can live inside tradition. We dive into the details behind Buzzard’s Roost’s unique toasting and finishing methods, share our tasting notes (think butterscotch, vanilla and warm baking spices), and talk about what makes this brand one of the most exciting in modern bourbon. Whether you’re a fan of finishes or just curious about how toasted French oak changes a whiskey, this episode is worth a listen.   Chapters: 00:00 Introduction to Buzzard's Roost Bourbon 03:22 Exploring the Flavour Profile 06:21 Understanding Sourced Bourbon 09:11 The Experience at Buzzard's Roost Distillery

Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, this episode features Greg Keeley, the Australian distiller crafting exceptional bourbon in the heart of Kentucky. We sit down to taste and talk about Larrikin Delta 5, a single barrel bourbon that represents Greg’s mission to merge Australian boldness with Kentucky tradition. We discuss what makes the Delta 5 single barrel unique, the art of single barrel selections, and how Greg’s journey — from the Navy to distilling — continues to shape Larrikin’s identity and flavour. If you’re passionate about bourbon innovation, authenticity, and stories that connect continents, this one’s for you.  

Bardstown Bourbon Company has built its reputation as the “modern bourbon maker” — blending, innovating, and crafting for some of the biggest names in the industry.  In this episode, we sit down with Jake Sulek, Bardstown’s Head of Education and VIP Experience, to discuss the company’s first release in their origin series, their wheated Bottled-in-Bond bourbon, and why it represents a most significant milestone in their history. For the first time, Bardstown distilled, aged, and bottled a whiskey 100% made on their own site — meeting the exacting standards of the Bottled-in-Bond Act of 1897 and proving they’re not just blending the future of bourbon, they’re building it. We dive into the importance of transparency and Bottled-in-Bond integrity and Tasting notes and how it reflects Bardstown’s evolving identity.   Chapters 00:00:00 – Welcome to Bardstown Bourbon Company 00:02:00 – Meet Jake Sulek and the innovation team 00:04:00 – The significance of Bardstown’s first in-house whiskey 00:06:00 – What Bottled-in-Bond means for Bardstown’s identity 00:07:00 – Tasting notes: classic Kentucky character meets modern craft 00:08:00 – From contract distilling to self-made bourbon

In this episode of Aussie Bourbon Lovers, we open a fresh bottle of Nulu Maple Brûlée Single Barrel, a Kentucky Bourbon Festival pick that delivers rich, dessert-like flavour in every sip. We talk through how the maple brûlée process works, the unique way barrels are treated, and why this whiskey has a sticky mouthfeel and dessert-style notes like sticky date pudding, butterscotch, and dark chocolate. We also share the story of why we regretted not picking up a bottle last year — and why this year, we made sure to grab one early. This is one of the richest and most unique bourbons we’ve tried, and a perfect example of what makes KBF single barrel picks so exciting.   Chapters 00:00:14 – Fresh bottle pop to kick things off 00:02:19 – Introducing Nulu Maple Brûlée Single Barrel (KBF pick) 00:04:19 – How maple brûlée finishing works (barrel & syrup process) 00:06:21 – What “brûléeing” a barrel really means 00:07:23 – Dessert-like notes: sticky date, caramel, chocolate 00:08:20 – Regrets from last year’s KBF and why we grabbed this bottle early 00:09:30 – Tasting notes, mouthfeel & why it’s a festival favourite

Recorded in the Heritage Room at Maker’s Mark in Kentucky, this episode marks a truly historic moment in American whiskey. We sit down with Dr. Blake Layfield, Master Distiller and Head of Innovation at Maker’s Mark, to discuss the launch of Star Hill Farm Wheat Whiskey. This is the first new mash bill from Maker’s Mark since 1953, and it represents a turning point in American whiskey history. We cover: How Star Hill Farm Wheat Whiskey was created and why it matters The influence of terroir, regenerative agriculture, and sustainability in whiskey making The world’s first estate whiskey certification Detailed tasting notes, comparisons, and the future of Maker’s Mark innovation Whether you’re a Maker’s fan, a bourbon collector, or simply curious about whiskey’s next chapter, this episode offers rare insight into one of the most important releases of our time.   Chapters 00:00:00 – Opening from Star Hill Farm, Loretto, KY 00:02:01 – Dr. Blake Layfield on Maker’s Mark innovation 00:04:02 – Creating Maker’s Mark’s first new mash bill since 1953 00:05:03 – Does mash bill matter? Exploring wheat, terroir, and regenerative farming 00:06:03 – Tasting Star Hill Farm Wheat Whiskey: notes & first impressions 00:08:06 – Experimental casks, estate certification & transparency 00:10:20 – Regenerative agriculture and the Million Acre Initiative

This might be the most unique bourbon story we’ve ever shared. Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, we sit down with Australian founder Greg Keeley to taste and discuss Larrikin Rosewater Bourbon. Instead of using spring water, this bourbon is proofed with rosewater, inspired by Greg’s time in the Middle East and the cultural tradition of rose tea. The innovation took more than a year to be approved by the TTB, but it’s now officially recognised as Kentucky Straight Bourbon Whiskey — the first of its kind. We talk about the process of creating Rosewater Bourbon, the ups and downs of starting a craft distillery in Kentucky, and Greg’s journey from the Royal Australian Navy to running a distillery just down the road from Wild Turkey. If you love bourbon innovation, heritage, and Australian connections to Kentucky whiskey, this episode is for you.   Chapters: 00:00:13 – Kicking off at Larrikin Distillery 00:02:19 – Meeting Greg: an Australian making bourbon in Kentucky 00:04:19 – How Rosewater Bourbon was created & approved by the TTB 00:06:21 – Craft distilling challenges in Kentucky & floral tasting notes 00:08:29 – Balancing fresh vs dried rose petals (trial & error process) 00:09:33 – Keeping bourbon true: flavour vs gimmicks 00:10:40 – From the Navy to Kentucky: Greg’s personal journey

Recorded live at the Kentucky Bourbon Festival, this episode of Aussie Bourbon Lovers is all about Chicken Cock Bourbon — one of the most historic names in American whiskey. We explore the legacy of Chicken Cock, from its rise in the 1800s to its role in Prohibition-era speakeasies, and its revival for today’s bourbon fans. Along the way, we share our tasting notes, talk about the energy of the festival, and reflect on why heritage brands like Chicken Cock are finding new life in the modern bourbon scene. If you’re a bourbon history buff, festival-goer, or just love discovering bottles with a story, this episode brings the flavour and the atmosphere of Kentucky straight to you.     Chapters: 00:00:13 – Opening live from the Kentucky Bourbon Festival 00:02:19 – Pouring Chicken Cock’s exclusive KBF single barrel & first reactions 00:04:21 – The long history of Chicken Cock Bourbon (1856 origins & Prohibition survival) 00:06:22 – Legendary stories: stolen barrels, court sentences & brand reputation 00:08:22 – Miller’s Reserve: a new limited-time release inspired by 1860s bourbon shipping history

We're getting ready for the Kentucky Bourbon Festival and what better way to prep than with a bottle of Old Forester 100 Proof? In this pre-trip pour, Dave and Helen share their thoughts on the bottle, the quirky screw-top, and what it feels like to sip a bourbon that’s harder to find back home in Australia. They also share updates on what they're excited about for the trip, how they’re preparing their palates, and the little joys of bourbon banter before a big adventure. If you’ve ever pre-gamed a holiday with your favourite bottle, this episode will hit just right.   Chapters 00:00:14 – Opening pour (the screw top saga) 00:02:22 – First impressions of Old Forester 100 00:04:22 – Early tasting notes 00:06:26 – Best food pairing ever 00:08:26 – Kentucky Bourbon Trail tips 00:10:28 – Art, craft & bourbon culture

This pour started with a cork pop and turned into a conversation that blurred the lines between rye and bourbon. In this episode, we try Minor Case Sherry Cask Finished Rye — a rye whiskey that brings the sweetness of sherry with the warmth of Kentucky-style grains. Helen and Dave dive into mash bills, argue about what counts as a bourbon, and compare the grassy, peppery ryes to this softer, sweeter alternative. It’s not a bourbon… but it’s close. We explain why. You’ll hear why Dave’s not a fan of heavy rye spice, what Helen loves about sherry-finished drams, and where Minor Case fits in the bourbon-to-rye spectrum. Oh, and there’s a cork pop moment we’ve waited ages for.   Chapters: 00:00 – Finally… a proper cork pop! 00:12 – Pouring Minor Case Rye (sherry cask finish) 01:00 – What is a Kentucky-style rye? 02:00 – 51% rye, 45% corn, 4% malted barley: close to bourbon 03:10 – Why it tastes smoother than other ryes 04:15 – Sherry cask influence on the nose and palate 05:20 – Dave’s take: too grassy = no thanks 06:30 – Bourbon vs rye: what’s in a name? 07:45 – Sweet graininess and how it compares to others 08:50 – Helen’s love of the softer, fruitier notes 09:40 – Wrap-up and final thoughts

We’re pouring something a little extra special today — Blanton’s Gold. And to match the pour, we’re joined by someone extra special too: Denver Cramer from legendary Aussie glassware company Denver & Liely. This one’s part bourbon tasting, part banter, and part deep appreciation for what makes bourbon and glassware such a great pairing. We talk about: The real reason Blanton’s Gold is smoother than you'd expect at 51.5% Why Aussies (and the Japanese) got the good stuff first What bourbon means to Denver… and his partner And whether he actually owns more than one shirt It’s rich, relaxed, and full of gold—both in the glass and in the stories. Chapters 00:00 – Intro and welcome 00:15 – Guest: Denver from Denver & Liely 00:45 – The pour: Blanton’s Gold (from ~2020) 01:30 – Why this bottle matters 02:20 – Smoothness at 51.5%: a surprise 03:10 – Why Aussies had access before Americans 04:05 – A smudged dump date and a story 05:00 – Denver’s partner’s unexpected reaction 06:00 – Glassware geekery, take 3 07:30 – That shirt… again 08:20 – Gold vs other Blanton’s editions 09:40 – Final sips and goodbyes

Tonight’s pour is Rock Hill Farms – a 100-proof single barrel bourbon from Buffalo Trace that once earned the title “world’s finest” from Washingtonian Magazine. This one’s got mystery, nostalgia, and a dentist with bourbon in every cupboard. Dave and Helen share the story of discovering this elusive bottle on a work trip to Kentucky, why it's so hard to find in Australia, and how it ended up in a blind flight by accident (with excellent results). They chat about what makes it special — from its vanilla and caramel layers to its square base and substantial topper — and whether it belongs in the top shelf rotation. Chapters: 0:00 – The world’s most suspenseful bottle pop 0:20 – Rock Hill Farms pour & blind flight controversy 0:44 – Why this bourbon is so meaningful 1:18 – Bourbon dentist story: Kentucky, video shoots & secrets 2:10 – Tasting notes: vanilla, caramel, smooth and elegant 2:55 – Consistency from single barrels? 3:24 – Bourbon in every cupboard (true story) 4:08 – Tracking down Rock Hill Farms in Australia 4:52 – Helen’s blind tasting surprise 6:00 – Travel whiskey kits & staying connected 7:16 – Same mashbill as Elmer T. Lee – but better? 7:50 – Proof preferences: sweet spots and family fails 9:00 – Caramel chocolates, vanilla tea cake, and the last word 9:45 – Worth the hype? We vote yes. Join the hunt: Follow @AussieBourbonLovers on YouTube, Instagram & TikTok. Got a bottle you want us to try? Email us: hello@aussiebourbonlovers.com #RockHillFarms #BourbonDentist #BuffaloTraceMashbill

This week on Aussie Bourbon Lovers, we go off-book – literally – and dive into something local, legendary, and a little bit special: Sullivans Cove from Tasmania. Why? It’s Tassie Whisky Week, and what better way to celebrate than with a 14-year-old single cask from the distillery that put Australian whisky on the global map? H pours us the very last drops of bottle TD0275 – a second-fill American oak cask filled in 2008 and bottled in 2022. As we sip, we talk through what makes Tassie whisky unique, why Sullivans Cove has such a cult following, and how this pour compares to a typical bourbon. From re-coopered barrels and pot stills to honey-sweet tasting notes and nostalgic Tassie trips, this episode is full of love for our southernmost state. Timestamps: 0:00 – Intro: Screw tops & false expectations 0:28 – Drinking Sullivans Cove, not bourbon 0:58 – TD0275 bottle stats: 14 years, 48%, American oak 1:32 – It's Tassie Whisky Week – here's why we're celebrating 2:10 – Tasmania’s whisky climate & reputation 2:43 – First tasting notes: harvest, grains, sweet nose 3:40 – Light colour explained (second fill vs. bourbon) 4:01 – Honey explosion on the palate 4:30 – Last pour of the bottle – no regrets 4:45 – How Sullivans Cove won World’s Best Single Malt in 2014 5:50 – Impact on the Australian whisky scene 6:33 – Pot stills, double distillation, and creamy finish 7:20 – Re-coopering: how they prep used bourbon barrels 8:20 – Why 14 years looks different in Tassie than in Kentucky 9:00 – Why we love Tassie (whisky, food, time away from the kids) 9:53 – Final toast to Tassie Whisky Week Want more Aussie-made spirits? Subscribe to the podcast, leave a review, and follow us on YouTube and Instagram @AussieBourbonLovers. Email: hello@aussiebourbonlovers.com #TassieWhiskyWeek #AustralianWhisky #SullivansCove

Dave and H uncork Booker's Bourbon (Batch 2023-01 "Charlie’s Batch"), a 63.3% ABV barrel-proof bourbon from the Jim Beam Distillery in Kentucky, and find it brimming with rich flavor and stories. They’re amazed at the deep caramel and maple syrup notes in this whiskey and how smooth it drinks despite its high proof. Along the way, the guys share plenty of laughs and bourbon insights in their signature unscripted style. This tasting session doubles as a story of redemption. Dave admits he had a long-time aversion to Jim Beam (thanks to some rough teenage encounters with White Label and cola), but this premium small-batch release completely redeems the brand’s reputation for him. You’ll hear the legend of Booker Noe venturing into a rickhouse in the 1980s to create Booker's Bourbon, learn why this batch is nicknamed “Charlie’s Batch” (hint: it's named after the craftsman behind the bourbon’s iconic wooden box), and find out why they’re calling it a “healing bourbon.” By the end, Booker's has turned bad bourbon memories into a newfound appreciation – and earned a permanent spot on their shelf. Episode Outline: 0:00 – Introduction and light banter 0:40 – Revealing Booker's "Charlie's Batch" bourbon 0:58 – Dave’s past bad bourbon memory (Jim Beam trauma) 2:30 – The story of Booker Noe’s 1980s bourbon quest 3:53 – What makes Booker's special: black wax & small-batch legacy 4:30 – Giving Booker's a chance – a "healing" moment for Dave 5:05 – Tasting notes: 63.3% ABV but incredibly smooth & flavorful 6:00 – Charlie’s Batch details (7 years 1 month old, named after Charlie Hutchins) 6:33 – Barrel nerd-out: where the batch’s whiskey came from 7:53 – Each Booker's batch is unique (finding the “good stuff”) 8:18 – How to get a bottle in Australia (availability) 8:47 – Bourbon therapy in action: is Dave’s Jim Beam curse lifted? 10:09 – Final thoughts, recommendations & sign-off   If you enjoyed this episode, please subscribe on your favorite podcast platform and leave us a 5-star rating/review. We’d love to hear your feedback! Connect with us on TikTok, Instagram, and YouTube @AussieBourbonLovers for more bourbon reviews, behind-the-scenes content, and updates. Cheers!

In this episode, we crack open a half-finished bottle of Penelope Toasted Bourbon (because we’ve already been loving it) and dig into what makes it so damn tasty. We cover: 🔥 The toasted barrel finish – what it is and why it matters 🛢️ Char level 5 – how intense barrel prep changes the profile 🌽 This Penelope’s mash bill (75% corn, 20% rye, 4% malted barley) 🪵 Vanilla, marshmallow, subtle campfire — this is the s’mores of bourbon 🥃 Why this might be our favourite Penelope yet This one is a toasted treat — buttery sweet, lightly smoky, and seriously drinkable.   Chapters 00:00 – Opening Sips: Half-Drunk Already 01:24 – What "Toasted" Really Means 02:46 – Penelope Toasted: A Lighter Touch? 04:13 – Barrel Science: Toast Temp & Time 05:37 – Char Level 5 – Big Toast Energy 07:01 – Who Makes Penelope Anyway? 08:24 – Bourbon Stories & Brand Building   Penelope Toasted Bourbon, toasted barrel bourbon, char level 5, Penelope whiskey, Aussie bourbon podcast, vanilla bourbon, marshmallow finish, s’mores whiskey, bourbon barrel finishing

What happens when an Aussie distiller takes on bourbon on its home turf? In this episode, we sip and unpack the Larrikin KBF Single Barrel — a true bourbon made by the team at Larrikin, distilled and aged in Kentucky. We explore the flavour, the story behind the distillery, and whether this cross-continental endeavour delivers the goods. It's Australia meets America in a bottle, and it makes for a bold conversation. ⏱ Chapters: 00:00 – Welcome & what’s in the glass 01:00 – Cheers to Larrikin – Aussie spirit, Kentucky roots 02:30 – Colour, aroma and first impressions 04:00 – What is KBF and why Kentucky? 06:00 – Aussie ethos, American distilling 08:00 – Comparing to traditional Kentucky bourbons 10:00 – Would you buy it, gift it, or stash it? 10:30 – Final verdict: bourbon with an accent Larrikin bourbon, Australian bourbon in Kentucky, KBF Single Barrel, Aussie distillers, Kentucky bourbon, Australian whiskey makers, bourbon podcast, bourbon tasting, bourbon made in Kentucky, Larrikin Spirits

What happens when you pour a Champagne-finished bourbon into two completely different glasses… with Denver Cramer, co-founder of Denver & Liely? In this episode, Denver brings two distinct glasses to the table as we do a side-by-side of Dumangin Batch 010, a French-finished bourbon with serious flair. We compare pours, geek out over glass design, and discover how much glassware truly changes your tasting experience. It’s not just about what’s in the bottle — it’s how you drink it. Chapters: 00:00 – Welcome back with Denver Cramer 01:00 – Two glasses, same bourbon… totally different? 02:00 – What is Dumangin and why is it finished in Champagne barrels? 03:30 – Glass shape, aroma, and texture explained 05:00 – Comparing pours: the mallet and the scalpel 06:30 – Would you gift this? Would you drink it all yourself? 08:00 – Denver’s insights on how glass design changes the game 09:30 – Final thoughts: the most refined pour of the year?

This isn’t your average bourbon origin story. It starts with a house swap — and ends with a bottle of Fernhill Station on the shelf in Australia. In the second ep with James from HP Bowlo, we hear how a simple home exchange led to a deep dive into American whiskey, inspired a brand name, and sparked a whole new obsession. We talk through the journey of building a label from scratch, balancing work and passion, and finding a flavour profile that felt like them. It’s real, it’s hilarious, and it’s exactly why we love indie bourbon. ⏱ Chapters: 00:00 – Intro & house swap that changed everything 01:00 – First time tasting real American bourbon 02:00 – From "what is this?" to "how do we make this?" 03:30 – Sharing bottles, chasing flavour 04:30 – Naming the brand and getting serious 06:00 – Full-time jobs vs bourbon dream 07:30 – How they 'made the cut' 08:30 – Earthy, warming, and beautifully drinkable 09:30 – People care about people