Aussie Bourbon Lovers

This episode is all about barrels and why they matter more than most bourbon drinkers realise. While sipping Booker’s bourbon, we unpack our visit to Independent Stave Company in Kentucky. From hand-selecting oak staves to steam-bending barrels with no glue, the craftsmanship behind every barrel blew our minds. We talk through why barrels are built the way they are, how different distilleries specify their own unique barrel profiles, and why something as simple as seasoning time can dramatically change flavour. We also learned something surprising. An empty barrel has a shelf life. Once it’s made, it needs to be filled quickly or it starts losing its ability to function properly. It’s a detail we’d never considered before and it completely reframed how we think about bourbon production. If you’ve ever wondered why two bourbons made from similar mash bills can taste wildly different, this episode gives you a big part of the answer.   Chapters: 00:00 Opening pour and Booker’s 00:45 Why barrels are everything 01:40 Visiting Independent Stave Company 02:45 From tree to stave 04:10 Building barrels without glue 05:45 Steam bending oak 07:10 Distillery barrel specifications 08:40 The two-week barrel window 09:45 Why cooperage tours matter 10:10 Final thoughts on wood and flavour

We’re back in Lawrenceburg, Kentucky with Greg from Larrikin Bourbon Company to taste a fresh release that just launched at the Bourbon Festival: Larrikin Cigar Lounge. It’s a nine-year-old, high-rye bourbon built from five finishing barrels, including French cognac, Spanish Madeira, maple syrup barrels, and Brazilian jackfruit wood, plus the smallest possible “whisper” of Ambarana to make the whole blend snap into place. Greg explains why the goal was to get the Ambarana on the nose without letting it take over the palate, and why Cigar Lounge is designed as that end-of-the-day, after-dinner pour whether or not you ever touch a cigar. We also get into what a “cigar blend” actually means (and doesn’t mean), what flavors show up when you taste it, what’s coming next at Larrikin (including a surprisingly good American Light Whiskey around 145 proof), and why Kentucky’s bourbon industry has such a strong culture of generosity and camaraderie. Plus a classic Jimmy Russell story that says everything about the community here.   Chapters 00:00 Back at Larrikin in Lawrenceburg 00:35 Cigar Lounge release details (age, proof, high rye) 01:10 “What is a cigar blend?” 02:00 The five finishing barrels 02:45 The Ambarana “whisper” 04:05 Tasting reactions and dessert notes 06:10 Why Cigar Lounge needed cigar-blend DNA 07:05 Next release: American Light Whiskey explained 09:05 Aussie culture and bourbon culture 10:10 Kentucky distilleries helping each other 11:35 Jimmy Russell stories 13:45 Wrap and where to find Larrikin

We’re kicking off the year with a bourbon that doesn’t come from Kentucky, and that’s exactly why we wanted to talk about it. This episode features Fray Ranch straight bourbon whiskey from Fallon, Nevada. A true farm-to-bottle operation where every grain is grown, malted, distilled, and bottled on site. That approach gives this bourbon a flavour profile that surprised us straight away, with bright fruit notes, a waxy mouthfeel, and a personality that feels genuinely different. From there, the conversation opens up into plans for the year ahead. Distilleries we want to visit, trips we’re planning around bourbon, and why meeting other bourbon lovers in Australia has become one of the most rewarding parts of the journey so far. A relaxed start to the year, a bottle with a great story, and a reminder that some of the most interesting bourbons live well outside Kentucky. Chapters 00:10 Opening pour and a bold choice 00:45 Why this bourbon isn’t from Kentucky 01:50 First tasting impressions 03:00 What makes Fray Ranch farm-to-bottle 04:30 Growing and malting grains on site 06:10 Why this bottle matters to us 07:30 Bourbon travel plans for the year 09:00 The Aussie bourbon community 10:00 Final thoughts and cheers

This is a different kind of Aussie Bourbon Lovers episode. There’s no pop, no pour, and no whiskey consumed during the recording. While visiting Michter’s in Shively, Kentucky, we spent the day with Dan McKee and Andrea Wilson and surprised them with something unexpected: Australian chocolate. We brought Cadbury Caramello Koalas and Cadbury Furry Friends and asked them to pair each chocolate with Michter’s whiskeys. What followed was not polite answers or throwaway suggestions. It became a genuinely insightful exploration of flavour, texture, sweetness, and balance, and an eye-opening look at how professionals think about pairing whiskey with food. This episode is funny, warm, and surprisingly educational, and it perfectly reflects the curiosity and joy that runs through everything Michter’s does. If you want to play along at home, grab a couple of Michter’s expressions, some Aussie chocolate, and see where your palate takes you. Recorded in Shively, Kentucky with Dan McKee and Andrea Wilson.

Merry Christmas from Aussie Bourbon Lovers. For this special Christmas Day episode we crack open a gift bottle: an Angel’s Envy Whiskey Hunt Australia single barrel pick. Angel’s Envy is famous for its port finished bourbon and it’s easy to find in Australia, but this one is different. It’s a single barrel pick chosen by the Whiskey Hunt team, and it arrives in a bottle that just feels made for gifting. We talk about why Angel’s Envy has become such a well known finished bourbon, why we love the novelty and sweetness of finished whiskey, and why barrel picks are one of the most fun ways to drink something familiar in a completely unique way. Merry Christmas and cheers. Chapters 00:00 Merry Christmas and the bottle pop 00:35 What this bottle is and why it’s a great gift 01:10 Angel’s Envy, port finishing and why it’s everywhere in Australia 02:10 Finished bourbon, the tour experience and why it’s fun 03:15 Nosing and tasting, and the “nose vs palate” surprise 04:25 Plum and Christmas spice notes arrive 05:35 Cinnamon bark and where the heat hits 06:30 Creamy jammy texture and mouthfeel 07:20 Why Aussie barrel picks are worth chasing 08:30 Price, scarcity and the single barrel dilemma 09:30 Merry Christmas wrap

We’re back at the Bardstown Bourbon Company with Jake Sulek, the experience and education manager, recording in the Heritage Library surrounded by dusty bottles and stories from Kentucky’s whiskey past. We’re tasting the Origin Series Rye, a minimum six year rye that’s produced, aged and bottled at Bardstown Bourbon Company and available in Australia. While the mash bill looks familiar at 95 percent rye and 5 percent malted barley, the flavour comes from a finishing barrel designed for innovation. The conversation turns to whiskey history. Jake shares stories about defunct distilleries around Bardstown, preserved warehouses still used today, what Prohibition did to the industry, how brands consolidated afterward, and how the bourbon glut pushed Kentucky down to just nine active distilleries by the year 2000. If you want a rye that feels different, or you love the history behind American whiskey, this episode is for you. Podcast chapters 00:00 Back at Bardstown with Jake Sulek 00:27 Origin Series overview 00:59 Mash bill and why this rye is finished 01:20 The cherrywood barrel challenge 01:55 Zebra barrel and infrared toasting 02:52 What flavours cherrywood and toasting bring 03:12 Tasting notes and the rye that doesn’t burn 04:26 Label transparency and what you’re drinking 05:01 Single barrel and cast strength talk 05:36 Heritage Library and defunct distilleries 07:14 Prohibition impact 08:28 Rebooting distilleries after Prohibition 09:17 The bourbon glut and the year 2000 low point 11:08 Growth across Kentucky and the US 11:22 Cheers and wrap

To close out the year we pour a Larrikin single barrel Delta 5 from Kentucky, signed by Greg, and use it as the starting point for a chat about our bourbon highlights from 2025. The idea was simple. Each of us had to choose a bourbon of the year and then pick a single bourbon memory that fits inside 120 seconds. In practice it was a lot harder, because 2025 has been full of ridiculous opportunities, generous hospitality and moments we never imagined we would have. If you have enjoyed following along with our trips, tastings and distillery visits this year, this episode is an easy, end of year reflection with two special pours and a look ahead to 2026.

We visit the Blending House in Kentucky and sit down with Ashleigh Barnes, the master blender behind Lucky Seven and Curley. Ashleigh brings us the New Yorker, an Amburana finished bourbon that tastes like hummingbird cake, oatmeal cream pies and dessert in a glass. She explains how she manages such a powerful finishing wood by tasting at day five, pulling liquid at the exact moment it peaks, and reusing the same barrels to create deeper and more controlled layers. Ashleigh also walks us through the new blending and bottling facility, the innovative rick houses and the approach to scaling without losing craft. She tells stories about the teams she works with, the people she blends for, and the festival moments that make the bourbon world feel like family.   Chapters: 00:13 The perfect pop 00:49 Meeting Ashleigh at the Blending House 01:23 What Amburana really does 02:23 Dessert notes and childhood memories 04:47 Building the blending facility 06:11 Rick houses and innovation 07:42 Blending and meeting drinkers 09:10 Bourbon, stories and family 10:35 Ashleigh’s path through Buffalo Trace and Four Roses 11:30 The Elmer T. Lee project 12:17 Keeping memories in every bottle We talk through her background at Buffalo Trace and Four Roses, the skills she learned from legendary mentors, and the moment she helped blend the commemorative Elmer T. Lee release. It is a conversation filled with flavour, memory and joy, and the perfect look at what it means to shape a bourbon from idea to bottle.

We’re back at Star Hill Farm in Kentucky, sitting in the Heritage Room at Maker’s Mark, joined by Dr. Blake Layfield, the master distiller and head of innovation and blending. It’s the perfect day for bourbon, and Blake takes us through one of the most fascinating tastings we’ve ever done on the show. In front of us are three glasses that tell the whole story of Maker’s Mark: the classic cask strength expression that represents the founders’ original taste vision, an eleven and a half year over-aged barrel that shows what happens when oak and tannin push a whiskey outside those guardrails, and finally the new Maker’s Mark Cellar Aged release, a blend of eleven, thirteen and fourteen year old whiskey that is rich, dark and complex without drifting into bitterness. Blake explains how Maker’s Mark has kept the same mash bill, yeast and process since 1953 and why they focus on intensity, velocity, complexity and finish instead of simply naming tasting notes. He talks about what makes wheat spice feel so different to rye spice, why age is not a measure of quality in American whiskey, and what “age to taste” really means inside the distillery. We hear the story of the limestone cellar, why dynamiting a hill changed what was possible for Maker’s Mark, and how the Cellar Aged project shows a new dimension of the classic house style. Blake also lifts the curtain on their blending process, where weeks of blind tasting eventually shape each year’s release. If you’ve ever wondered how far Maker’s Mark can push maturity, what really happens in their warehouses, or why Cellar Aged tastes the way it does, this episode is a brilliant deep dive right from the source.     Chapters: 00:00 Welcome from Star Hill Farm and the Heritage Room 00:13 Introducing Dr Blake Layfield and why this room matters 00:35 Heritage, culture and what makes Maker’s Mark unique 01:08 Returning to Maker’s, where you first fell in love with bourbon 01:20 Three glasses on the table and what each one is 01:50 Glass 1: Maker’s Mark Cask Strength and the founder’s taste vision 02:32 How Maker’s has kept the same recipe since 1953 03:00 How Blake thinks about tasting: intensity, velocity, complexity and finish 04:10 Cherry notes from the yeast and wheat spice versus rye spice 05:49 Mash bill details and why the high malted barley is unusual 06:11 Velocity in the glass and how aroma meets you halfway 06:46 The history of classic 45 percent Maker’s and the first innovation, Maker’s 46 08:10 Opening up Cask Strength as a regular offering 08:36 Glass 2: an eleven and a half year over aged Maker’s Mark at cask strength 09:30 Why age is not automatically better and how American oak can take over 11:08 Tannins, dryness and the “I want water” reaction 12:16 Learning that bitterness and astringency are a choice, not a requirement 13:19 Talking about hand rotation, ricked barrels and low entry proof 14:09 Age to taste, not to a number 15:10 The limestone cellar and the birth of Maker’s Mark 46 16:10 Glass 3: Maker’s Mark Cellar Aged, dark, rich and complex, no bitterness 17:26 Aroma and flavor of Cellar Aged, bright cherry to dark cordial cherry 18:05 How long it spends in warehouses versus the cellar 18:33 Year by year blends and showing what cellaring can do to flavor 19:04 Inside the blending team and how they choose the final profile 19:45 Beth’s winning streak and Rob Samuels’ final sign off 20:32 How old can the cellar go, and where they expect the inflection point

In this episode of Aussie Bourbon Lovers we crack open Wild Turkey Master’s Keep Revival a barrel finished bourbon that sparks one big question should you drink it or collect it? We are joined by Denver Cramer from Denver & Liely who tells the story of being paid by Wild Turkey’s owners, Campari not in cash but in bottles, two of every Master’s Keep release. Together we talk about What Master’s Keep is and where Revival fits in the series Why barrel finishes do not always taste like the label suggests and why that is sometimes the whole point Eddie Russell’s experimentation and what Bruce Russell might bring next Why Wild Turkey has such a huge following in Australia especially through RTDs and mixers How to move from cans to special pours and really taste what Turkey can do Denver’s favourite distillery memory drinking old Dusties with Bruce at Wild Turkey Which Wild Turkey bottles are great value in Australia including Wild Turkey 12 Year and Wild Turkey 101 We also dig into how mood, timing and glassware change the experience why some bottles do not land on night one and then become magic on another night. If you love Wild Turkey, or you are just starting to explore beyond RTDs this episode is a relaxed, honest chat about flavour, memories and why these bottles matter.

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