<p>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.</p><p>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?</p><p>We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.</p><p>🌐 <b>Visit Our Website:</b> <a rel="noopener noreferrer nofollow" href="https://www.bourbonlens.com" target="_blank">https://www.bourbonlens.com</a> 👕 <b>Get Your Bourbon Lens Merch:</b> <a rel="noopener noreferrer nofollow" href="https://www.bourbonlens.com" target="_blank">https://www.bourbonlens.com</a> 💬 <b>Join Our Discord Community:</b> <a rel="noopener noreferrer nofollow" href="https://www.bourbonlens.com" target="_blank">https://www.bourbonlens.com</a></p><h3>⏱️ TIMESTAMPS</h3><p>00:00 - Welcome and overview of bourbon topics </p><p>00:28 - Trip to the Clermont Supper Club </p><p>01:22 - The experience at Clermont Supper Club and community vibe </p><p>02:15 - Food, cocktails, and the immersive bourbon events </p><p>03:17 - State-of-the-art chefs, bartenders, and the culture of bourbon tastings 04:05 - Favorite cocktails, including the New York Sour </p><p>05:11 - Unique cocktail experiences at the Supper Club </p><p>05:42 - Highlighting the delicious food options and the Claremont location </p><p>06:15 - The whiskey shop and rare bottles like Old Grand-Dad 114 </p><p>06:56 - Historical background of Old Grand-Dad and its origins </p><p>08:02 - The evolution of Old Grand-Dad under Jim Beam’s ownership and its high-rye mash bill </p><p>08:55 - The expansion of Old Grand-Dad lineup, including bottling proof and age statements </p><p>09:53 - The value and quality of the 7-year bottled-and-bond and 114 proof variants </p><p>11:33 - The contrast between regular Old Grand-Dad 114 and higher-age options like the 16-year </p><p>12:06 - Beam’s stock and availability of premium releases </p><p>13:42 - Introduction of the new Old Grand-Dad 114 single barrel, signed by Freddie Noe </p><p>14:03 - The industry trend of launching line extensions and premium offerings </p><p>15:27 - Market dynamics, pricing, and the future outlook of bourbon </p><p>16:37 - The flavor profiles of different Old Grand-Dad variants </p><p>17:03 - The nuances of cannibalization within whiskey brands and lineup strategy </p><p>18:18 - How Beam maintains a strong core lineup of affordable, quality bourbons </p><p>19:27 - The impact of age statements, proof, and price on consumer choices </p><p>20:05 - Recommendations for beginner to intermediate bourbon drinkers </p><p>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 </p><p>23:40 - Sharing trust with your audience and personal recommendations </p><p>24:54 - Tasting notes on Old Grand-Dad 114 and the single barrel release </p><p>25:31 - Calorie content and drinking it responsibly </p><p>26:33 - Tasting profile: notes of corn, fruit, baking spices, and oak </p><p>27:11 - The proof’s influence on flavor and a perfect pour on a cube </p><p>27:36 - Flavor complexity and the fruit and spice medley </p><p>28:28 - Spice notes and balance in the flavor profile</p><p>🔔 <b>Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.</b></p><p>Please drink responsibly.</p><p></p>