Bourbon Lens

Drew Thorn helped build Sagamore Spirit from a three-person startup and later became its CEO. In 2026 he launched Silverthorn Reserve, a Maryland bottler focused on 10- to 14-year-old whiskeys and small, intentional blends. In its first year, Silverthorn's Blender's Art Bourbon scored 98 points and Double Gold at the San Francisco World Spirits Competition. It's now a Best-in-Class finalist, and the winner will be announced Nov. 8.Drew walks Jake through how he sourced barrels in six months and why he bottled a 13-year-old Georgia whiskey. He explains the three-part bourbon blend, which includes a high-malt MGP bourbon originally distilled by Greg Metze. He also explains why he thinks the 10- to 14-year range is the sweet spot of the aging curve, and why he'll only bottle what he likes himself.ChaptersTimeChapter0:00: Welcome, with Scott on vacation1:02: Crab cakes, the Ravens and the Terps2:31: From craft beer to Sagamore Spirit6:27: Pulling a retirement hobby forward: Silverthorn Reserve7:18: First bottling and a soft launch in Baltimore8:46: Licenses, subleases and sourcing barrels in six months11:21: Why 13-year-old Georgia whiskey?15:31: Small-batch blends and the NDP advantage16:32: Inside the Blender's Art bourbon blend20:32: Malt, grapefruit and balance at 115 proof23:15: Blending at Sagamore, and how Drew builds a blend26:26: Two Double Golds at San Francisco28:24: The 13-year-old MGP rye single barrel30:40: The portfolio and the $100 price point32:20: Do age and proof matter to buyers?35:21: Why the founder's own palate matters38:31: What 2027 looks like: staying in Maryland and DC41:47: Where to buy SilverthornChapter times come from the Riverside edit; confirm against the final published file.Blender's Art bourbon blend, batch 1Component Share NotesKentucky bourbon62%10 years old, 74% corn, 18% rye, 8% maltMGP high-malt bourbon28%34% malted barley, distilled by Greg Metze and acquired through Old ElkGeorgia four-grain bourbon10%14 years old, from Ivy Mountain stock bought through Bardstown Bourbon Co.The blend is 10 years old and 115 proof. Its awards are 98 points, a Double Gold and a Best-in-Class finalist spot at SFWSC 2026. Percentages are as discussed on the show. Drew notes that batch 2 differs slightly.In this episodeGuest: Drew Thorn, Founder and Master Blender, Silverthorn ReserveHost: Jake LewellenLinksBuy or learn more: silverthornreserve.com and Seelbach'sSupport the show: Patreon · The Weekly Pour newsletter · YouTube · InstagramKeywords: Silverthorn Reserve, Silverthorn Reserve Blender's Art, Blender's Art Bourbon, Drew Thorn, Silverthorn whiskey, Maryland whiskey, Sagamore Spirit, non-distiller producer, NDP whiskey, bourbon blend, high malt bourbon, Georgia whiskey, Ivy Mountain, 13 year rye, San Francisco World Spirits Competition 2026, Best in Class, double gold bourbon, Seelbach's, whiskey podcast, Bourbon Lens, Bourbon Lens News#bourbon #whiskey #whiskeyaging #silverthornreserve #marylandwhiskey #bourbonlens

In November 1996, fire swept through Heaven Hill's original Bardstown distillery, sending a river of burning bourbon down the campus with smoke visible for miles. Not one life was lost, and Heaven Hill rebuilt. On the eve of that anniversary, Jake Lewellen reads Executive Chairman Max Shapiro's reflection on the fire and tastes the brand-new Heaven Hill Phoenix.Phoenix is 18-year-old Kentucky straight bourbon aged in heavy-char barrels, enriched with a rare touch of 30-year-old reserves distilled at the original Heaven Hill distillery. It's bottled at 107 proof with a suggested retail price of $325.In this Five Minute Fridays tasting, Jake covers:🔥 The story of the 1996 Heaven Hill fire, in Max Shapiro's words🥃 How Phoenix is built: 18-year bourbon plus 30-year reserves from the original distillery👃 Nose: tobacco, leather, brown sugar, caramel, maple and baked apple pie👅 Palate: rich baking spice, char, tobacco and crème brûlée with tannin on the finish🏆 Why it shot to the top of Jake's favorite whiskeys of 2026Timestamps0:00 Welcome to Five Minute Fridays0:28 Max Shapiro on the November 1996 fire0:58 "Not one life was lost"1:27 "What we chose to do next"1:57 Introducing the Phoenix batch2:33 The pour2:51 Nose4:10 Palate4:52 "Bold, dark, rich, but sweet"5:20 A top whiskey of 20265:50 Price and Heaven Hill's tasting notes6:50 A toast to Heaven Hill and BardstownCatch this week's full conversation with Adam Edwards of Heaven Hill on the channel. Have you tried Phoenix? Tell us in the comments 👇Please drink responsibly. Must be 21+.SubscribeSubscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.Follow on Instagram: @bourbonlensVisit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU#HeavenHill #HeavenHillPhoenix #Bourbon #BourbonReview #KentuckyBourbon #Bardstown #FiveMinuteFridays #BourbonLens #WhiskeyPodcastHeaven Hill Phoenix, Heaven Hill Phoenix review, Heaven Hill fire 1996, Heaven Hill 18 year, 30 year bourbon, 18 year old bourbon, ultra-aged bourbon, Heaven Hill Distillery, Bardstown bourbon, Kentucky straight bourbon, Max Shapiro, Heaven Hill new release 2026, limited edition bourbon, best bourbon 2026, bourbon tasting, bourbon review, heavy char barrel, 107 proof bourbon, Five Minute Fridays, Jake Lewellen, bourbon podcast, whiskey podcast, Bourbon Lens, Bourbon Lens News

Adam Edwards of Heaven Hill is the first five-time guest on the Bourbon Lens. He joins Jake and Scott at Kentucky Bourbon Festival to break down Heaven Hill Bottled-in-Bond Double Mash. It's a 9-year-old, $49.99 blend of Heaven Hill's traditional and wheated bourbon mash bills, and Adam calls it "one of one" on the market.Adam explains why rye overpowers wheat in four-grain bourbons and why the blend needed nine years instead of seven. He also does the math on just how rare an age-stated bottled-in-bond blend is. Then the conversation widens to cover following in Bernie Lubbers' footsteps, the Old Fitz and Larceny flavor spectrum, why barrels older than eight years start to "fail," and why Heaven Hill is building more capacity during a bourbon slowdown.Chapters0:00: Live from Kentucky Bourbon Festival with five-time guest Adam Edwards0:58: Following in Bernie's footsteps2:19: A deep portfolio, a 40-second brand training and Christian Brothers3:37: Two iconic mash bills in one bottle6:21: Why rye dominates four-grain bourbon8:09: Inside the blend, and why it's nine years old instead of seven9:29: Tasting notes with Scott11:13: $49.99 and "one of one": the bottled-in-bond rarity math13:33: How the Heaven Hill name went premium15:09: "Bourbon is dead?" Max Shapira's long view17:49: Will Double Mash stay consistent?18:45: The Heaven Hill bottled-in-bond portfolio20:13: Old Fitz, Larceny and the Decanter Series flavor spectrum22:13: Why barrels older than eight years start to "fail"24:47 ;Bernheim, Old Springs and 3,000 barrels a day25:44: Why big companies are betting on bourbon27:21:Wrap-up and cheersDouble Mash at a glanceDetail: Heaven Hill Bottled-in-Bond Double MashBlend: About 2/3 traditional bourbon (78% corn, 10% rye, 12% malted barley) and 1/3 wheated bourbon (68% corn, 20% wheat, 12% malted barley)Age: 9 yearsProof: 100, Bottled-in-BondOfficial tasting notes:Toasted oak, honey and white pepper on the nose; honey and citrus oil on the palate; caramel and baking spice finishPrice: $49.99 SRPAvailability: Limited quantities nationwide since August 2026In this episodeGuest: Adam Edwards, Heaven HillHosts: Jake Lewellen and ScottRecorded at Kentucky Bourbon Festival, Bardstown, Ky.LinksLearn more: heavenhilldistillery.comSupport the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram

High West turns 20 this year, and it's marking the occasion with the boldest version of its most famous release. Jake sits down with Tara Lindley, Director of Sensory & New Product Development at High West, to talk about A Midwinter Night's Dram Act 14.For the first time, the Rendezvous Rye blend includes whiskey finished in Amontillado, Oloroso and Pedro Ximénez sherry casks, alongside the usual Ruby and Tawny port barrels. It also includes High West rye that sat in port barrels for six years. Tara explains how she builds the blend, why Act 11 is her personal favorite, and why you should let this one rest in the glass for 30 minutes before you drink it.ChaptersTime Chapter0:00 Welcome to the Bourbon Lens0:37 Celebrating High West's 20th anniversary2:03 From 14-component Rendezvous to a deep whiskey library2:58 A decade of Midwinter Night's Dram, from Ruby port to Tawny4:26 What's new in Act 14: sherry casks and six-year port barrels5:53 Acts vs. scenes, explained6:56 How Tara builds the blend9:41 The sensory panel, and why Act 11 is Tara's favorite11:13 How to drink it: let it rest for 30 minutes12:16 The rye "bell curve" on the palate12:59 Older stock or barrel influence?14:32 Dark fruit, sweetness and balance17:10 Wrap-up and cheersAct 14 at a glanceDetail Act 14Base whiskey: High West Rendezvous Rye, straight rye whiskeys aged 4–10 yearsFinish:Ruby and Tawny port barrels, plus Amontillado, Oloroso and PX sherry barrelsProof: 98.6 (49.3% ABV)Filtration: Non-chill filtered, no flavor addedPrice: $124.99 SRPAvailabilityNational limited release, High West General Stores and highwest.comIn this episodeGuest: Tara Lindley, Director of Sensory & New Product Development, High West DistilleryHost: Jake LewellenLinksBuy or learn more: highwest.comSupport the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram

People are drinking Still Austin so fast the distillery had to grow. In Part 2 of our conversation, co-founder and CEO Chris Seals walks Jake and Scott through The Still Austin Quarter: a move from one and a half buildings to ten buildings on six and a half acres, with a live music venue built as the home of "The Musician" from their label.Chris takes us room by room. The Atrium honors Austin musicians before they were famous, with portraits of artists at age 17. The Vinyl Lounge holds 5,000+ records and a bar shaped like a Stratocaster. And thanks to concert posters donated by the Steamboat's owners, the Music Room recreates the legendary 1977 Austin venue — "a room where literally anything can happen."The Quarter's public grand opening is Thursday, Nov. 5, with Shakey Graves in the Music Room at 7:30 p.m. and Adrian Quesada DJing the Vinyl Lounge from 7 p.m.ChaptersTimeChapter0:00Welcome back to Thursday Thoughts0:28"We're gonna run out": why Still Austin is expanding1:27The back fence becomes the front door: The Still Austin Quarter2:24Telling Austin's story without a marketing experience3:05Building the musician's home4:22The Atrium: before they were famous5:26The Vinyl Lounge: 5,000 records and a Stratocaster bar6:58A Stevie Ray Vaughan mixtape and the Steamboat8:38"We recreated the Steamboat"9:12Liquid courage and the life of an Austin musician10:07Wrap-up and thanksChapter times come from the Riverside edit; confirm against the final published file.In this episodeGuest: Chris Seals, co-founder and CEO, Still Austin Whiskey Co.Hosts: Jake Lewellen and ScottVenue: The Still Austin Quarter, 4211 Willow Springs Road, Austin, TXLinksCatch Part 1 from earlier this week: 406: Still Austin Brings Kentucky-Style Bourbon to TexasRead more: The Still Austin Quarter Opens in South Austin, With Shakey Graves Headlining the Nov. 5 Grand OpeningVisit: stillaustin.com/still-austin-quarter · Instagram @stillatxquarterSupport the show: Patreon · The Weekly Pour newsletter · YouTube · Instagram