Bourbon Lens

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam’s extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.🌐 Visit Our Website: https://www.bourbonlens.com 👕 Get Your Bourbon Lens Merch: https://www.bourbonlens.com 💬 Join Our Discord Community: https://www.bourbonlens.com⏱️ TIMESTAMPS00:00 - Welcome and overview of bourbon topics 00:28 - Trip to the Clermont Supper Club 01:22 - The experience at Clermont Supper Club and community vibe 02:15 - Food, cocktails, and the immersive bourbon events 03:17 - State-of-the-art chefs, bartenders, and the culture of bourbon tastings 04:05 - Favorite cocktails, including the New York Sour 05:11 - Unique cocktail experiences at the Supper Club 05:42 - Highlighting the delicious food options and the Claremont location 06:15 - The whiskey shop and rare bottles like Old Grand-Dad 114 06:56 - Historical background of Old Grand-Dad and its origins 08:02 - The evolution of Old Grand-Dad under Jim Beam’s ownership and its high-rye mash bill 08:55 - The expansion of Old Grand-Dad lineup, including bottling proof and age statements 09:53 - The value and quality of the 7-year bottled-and-bond and 114 proof variants 11:33 - The contrast between regular Old Grand-Dad 114 and higher-age options like the 16-year 12:06 - Beam’s stock and availability of premium releases 13:42 - Introduction of the new Old Grand-Dad 114 single barrel, signed by Freddie Noe 14:03 - The industry trend of launching line extensions and premium offerings 15:27 - Market dynamics, pricing, and the future outlook of bourbon 16:37 - The flavor profiles of different Old Grand-Dad variants 17:03 - The nuances of cannibalization within whiskey brands and lineup strategy 18:18 - How Beam maintains a strong core lineup of affordable, quality bourbons 19:27 - The impact of age statements, proof, and price on consumer choices 20:05 - Recommendations for beginner to intermediate bourbon drinkers 21:36 - The role of recognizable brands in navigating a crowded bourbon market 22:20 - The evolution of whiskey knowledge and the host's own journey 23:40 - Sharing trust with your audience and personal recommendations 24:54 - Tasting notes on Old Grand-Dad 114 and the single barrel release 25:31 - Calorie content and drinking it responsibly 26:33 - Tasting profile: notes of corn, fruit, baking spices, and oak 27:11 - The proof’s influence on flavor and a perfect pour on a cube 27:36 - Flavor complexity and the fruit and spice medley 28:28 - Spice notes and balance in the flavor profile🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.Please drink responsibly.

A summer job that turned into a 45-year legacy! In this episode of Bourbon Lens, we raise a glass to Wild Turkey Master Distiller Eddie Russell to celebrate his incredible 45th anniversary milestone at the distillery.We break down the highly anticipated spring release of Russell’s Reserve 13-Year-Old Bourbon, featuring a special commemorative label honoring Eddie’s craftsmanship. Bottled uncut at a unique 121-proof barrel proof, this rare and highly allocated expression brings a rich blend of history and flavor. Discover the inside story of how a rare 18-year-old barrel hand-pulled by Eddie during the filming of his new documentary, "His Own Way," made its way into this legendary 13-year blend.We also explore the pour's complex tasting notes, from initial aromas of citrus, baking spice, and cola, down to a heavy palate layered with rich fruit, sweet cola, rich tobacco, and smooth leather finishes. Plus, we share details on upcoming premiere events and exclusive screenings held at the Wild Turkey Visitor Center.Timestamps:00:00 - Introduction to Wild Turkey’s Russell’s 13 and Eddie Russell’s milestone00:44 - Details of the limited release, proof, and historical context01:44 - Description of the whiskey’s packaging and thematic elements02:14 - The role of 18-year-old barrels in this blend02:44 - Upcoming cultural events: June 23rd screenings and tastings03:14 - Ticket info for the June 30th visitor center experience03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola03:45 - The significance of Wild Turkey’s limited editions and Eddie’s dedication04:00 - Final thoughts on enjoying and sharing this special bourbon4:30- Closing remarks and toast to Eddie Russell and the Russell family🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.com 👕 Merch: https://bourbon-lens-shop.printify.me/products 💬 Discord: https://discord.gg/pd6ys5nRSUHashtags#BourbonLens #WildTurkey #RussellsReserve13 #EddieRussell #BourbonTasting #LimitedRelease #MasterDistiller #BourbonCommunity #WhiskeyHistoryKeywordsRussell's 13, Wild Turkey, Eddie Russell 45th anniversary, Russell's Reserve 13 year, barrel proof bourbon, bourbon lens, wild turkey visitor center, his own way documentary, whiskey tasting notes, limited edition bourbon, allocated whiskey price, jimmy russell, kentucky straight bourbon, bourbon lens news

Most whiskey fans have never experienced a spirit that truly captures the essence of the land—until now. In this episode of the Bourbon Lens, we head to Minnesota to sit down with Michael Swanson, co-founder of Far North Spirits, to explore how agricultural choices, crop genetics, and soil health directly influence whiskey flavor.Michael shares his fascinating journey from farm kid to pioneering distiller, revealing how a passion for traditional agricultural techniques and groundbreaking scientific research are shaking up the craft distilling industry. Discover how planting specific rye varieties like AC Hazlet can transform a flavor profile in ways big industry can't replicate, and learn how Far North Spirits earned a major innovation award for proving the reality of whiskey terroir.Timestamps:00:00 - Introduction to Far North Spirits and the episode focus02:02 - Michael Swanson's background — from farming to whiskey distillation04:54 - The story of AC Hazlet rye and flavor profile discovery07:18 - Research proving varietal impacts on whiskey flavor08:45 - Interaction with large distillers and grain qualities10:12 - Laboratory findings linking rye variety to flavor compounds12:22 - Soil and environment effects on rye flavor profiles13:33 - Recognition of place-based innovation in whiskey15:01 - Climate effects on aging and angel share dynamics16:27 - Crop rotation, pollinators, and soil health for flavor benefits18:10 - The importance of regional agriculture practices and terroir20:37 - Old techniques and rediscovering traditional farming knowledge22:48 - Collaborative projects with blends and industry partnerships26:36 - Impact of farming scale on grain identity and flavor29:12 - The evolution of American whiskey and sense of place32:21 - Whiskey tasting notes: Hazlet and Rhochner profiles33:55 - Price points and market positioning of estate-grown whiskey36:19 - Future aging plans and bottle releases39:14 - Crafting gin and Demerara-style rum from regional ingredients43:36 - Climate considerations for ultra-aging and long-term storage45:54 - The influence of Minnesota oak and northern terroir50:32 - Whiskey as a celebration of community and tradition54:37 - Final thoughts and how to support Far North SpiritsWhether you are a bourbon enthusiast, a fan of rye whiskey, or curious about the science of soil-to-sip spirits, this episode will completely change the way you think about the landscape captured in your bottle.🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.com 👕 Merch: https://bourbon-lens-shop.printify.me/products 💬 Discord: https://discord.gg/pd6ys5nRSUHashtags#BourbonLens #FarNorthSpirits #RyeWhiskey #WhiskeyTerroir #FarmToGlass #CraftDistilling #WhiskeyScience #MichaelSwanson #EstateWhiskey

In this episode of Five Minute Fridays, we explore an incredible milestone in the craft spirits movement: the triumphant resurgence of aged craft whiskeys. Leading the charge is Northern Kentucky’s own New Riff Distilling with their highly anticipated, limited-edition 10-Year-Old High Note Bourbon and Rye releases. We dive deep into the production details, mash bills, and proof strengths, alongside an honest review of the sensory tasting experiences.The Rise of Double-Digit Craft WhiskeyFor years, major legacy distilleries dominated the double-digit age statement landscape. However, craft powerhouses like New Riff, Starlight, and Peerless are proving that patience pays off in the craft whiskey world. As these distilleries cross the 10-year mark, they are unleashing rich, deep flavor profiles that rival any bottle on the shelf.Head-to-Head: The Mash Bills & ProofsNew Riff's latest decade-old duo showcases the distillery’s flagship recipes, allowed to mature to peak complexity:10-Year-Old Kentucky Straight Bourbon: Clocking in at 116.9 proof, this expression features a high-rye mash bill of 65% corn, 30% rye, and 5% malted barley.10-Year-Old Kentucky Straight Rye: This 118-proof powerhouse utilizes a traditional 95% rye and 5% malted rye mash bill.Tasting & Sensory ReviewInspired by John from the Embellished Podcast, this review emphasizes the crucial value of revisiting high-integrity whiskey over multiple days to truly unlock its full, evolving complexity.New Riff 10-Year Bourbon NotesNose: Rich aroma highlighted by deep tobacco, plum, and a bright layer of citrus rind.Palate: A complex interplay of mature oak tannins, dark cherry, and honeyed peach.Finish: Long, spicy, and satisfyingly warm with a heavy rye-driven influence.New Riff 10-Year Rye NotesNose: Expressive and punchy with dominant spearmint, vanilla, and sweet honey.Palate: A beautifully juicy, well-rounded mouthfeel layered with sweet cinnamon sugar, lemon zest, and hints of ripe peach.Finish: Distinctly spiced and balanced. While our host personally leans toward the bourbon, both bottles are undeniable contenders for whiskey of the year.Limited Release DetailsThese high-integrity, barrel-proof, and non-chill-filtered whiskeys are limited-run creations. If you are a resident of or visitor to Northern Kentucky, do not miss your chance to head to the distillery, secure these rare bottles, and taste history in the making.Featured Resources & ConnectionsDistillery Info: https://newriffwhiskeyclub.com/🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. Keep this at the bottom📸 Follow on Instagram:  ⁨@bourbonlens⁩  🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU 

Step into the fascinating world of Japanese spirits as we explore the artistry, heritage, and meticulous culture behind Japanese whisky. In this episode of Bourbon Lens, we sit down with House of Suntory's Advocacy Manager, James Bowker, to celebrate Toki Highball Week and deconstruct over a century of liquid craftsmanship.We track the incredible evolution of Japanese whisky, starting from Shinjiro Torii and the founding of the legendary Yamazaki Distillery. Discover how Japan's early isolation and cultural philosophies like kaizen (continuous improvement) and ichigo-ichie (treasuring the unrepeatable moment) shaped a production style distinctly different from Scotch and American whiskey.We break down the new strict labeling standards and regulations implemented to combat "fake" Japanese whiskies, giving you the knowledge to shop authentically. Plus, James guides us through a side-by-side tasting of the approachable Suntory Toki Classic versus the rich, smoky Toki Black expression. Finally, you'll learn the master techniques required to craft the perfect Japanese Highball at home, from precise water-to-whisky proportions to ice manipulation. Stream now and elevate your highball game!Episode Chapters & Timestamps:00:05 — Welcome and Overview of the Episode01:06 — The History of Japanese Whisky and Cultural Background02:32 — Shinjiro Torii and the Origins of House of Suntory03:57 — Craftsmanship and Blending Techniques in Japanese Whisky05:35 — Artistic and Cultural Influences: Hibiki, Hakushu, and Yamazaki08:17 — Suntory's Product Tiers and Core Portfolio Profiles10:42 — Fighting Counterfeits: New Japanese Whisky Standards and Certifications17:48 — Celebrating Toki Highball Week & the Ichigo-Ichie Philosophy19:17 — Masterclass: How to Craft an Authentic Japanese Highball at Home26:13 — Tasting & Comparison: Toki Classic vs. Toki Black Smoky Expression36:14 — Summer Culinary Pairings and Creative Whisky Cocktail InnovationsResources & Featured Links From the Show:The House of Suntory: Official WebsiteExplore the Lineup: Yamazaki, Hakushu, Hibiki, & Chita DistilleryIndustry Insights: Official JSLMA Japanese Whisky StandardsSupport the Show: Bourbon Lens Patreon / Bourbon LensSeven Cocktails & Bourbon Suntory 100 VideosSubscribe & Community Links🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.com 👕 Grab Our Gear: https://bourbon-lens-shop.printify.me/products