What happens when you swap traditional yellow corn for a rare, deep-pigmented heirloom grain? You get one of the most unique, grain-forward releases in the history of the Bourbon Lens.

In this episode, we review the newly unveiled Woodford Reserve Distillery Series: Red Corn Bourbon. Clocking in at 90.4 proof and packaged in their collectible 375ml format ($64.99 MSRP), this limited edition showcases a massive push into agricultural innovation led by Master Distiller Elizabeth McCall.

The story behind this whiskey is a true testament to Kentucky terroir and pure resilience. The heirloom red corn was grown on a local farm directly adjacent to the historic distillery in Versailles, Kentucky. However, during the growing season several years ago, a massive summer storm swept through Woodford County, flattening and destroying a significant portion of the stalks. The resulting low yield means the remaining harvest—and the liquid inside this bottle—is exceptionally rare.

Jake breaks down how this deep-pigmented heirloom corn shifts the flavor wheel completely away from standard Woodford sweetness into a bolder, softer, and highly savory presentation. We dive into a rich nosh of dark chocolate, spiced cherry, and green apple, followed by a warm palate medley of baking spices, tarts custard, and sun tea. Find out if this weather-damaged experiment holds its own against traditional yellow corn mash bills!

• 00:00 - Groundbreaking Grain: Intro to Woodford Reserve's heirloom red corn innovation
• 00:26 - The 51% Rule: Breaking down standard bourbon regulations vs. heirloom varietals
• 00:36 - Destructive Terroir: How a massive Kentucky storm cut the crop yield and created rarity
• 01:06 - Agricultural Chemistry: The atmospheric elements shaping modern craft distillation
• 01:34 - Nosing the Glass: Unpacking rich notes of dark chocolate, baking spice, and green apple
• 02:28 - Flavor Profile: Unlocking deep layers of dried cherries, toasted pecans, and mocha
• 02:54 - First Sip: Checking approachability, tart cherry custard, and balanced wood tannins
• 03:24 - Mid-Palate Shift: Savoring nuances of brown sugar, clove, cinnamon, and pepper
• 03:44 - Texture & Finish: Analyzing the velvety viscosity, lingering spice, and sun tea notes
• 04:12 - Changing the Mash Bill: Market appeal and how red corn creates a softer whiskey
• 04:29 - Head-to-Head: Comparing Woodford Red Corn to other grain innovators like Frey Ranch
• 04:58 - Final Thoughts: Is this limited 375ml Distillery Series release worth the hunt?
• 05:11 - Pour Recommendations: Tailoring advice for seasoned enthusiasts vs. casual drinkers
• 05:41 - Outro: Inviting listener feedback and wrap-up

What happens when Vermont’s most rebellious rye whiskey brand sets up a permanent outpost directly in the heart of Bourbon Country?

In this episode of Bourbon Lens, we visit The Vault by WhistlePig in Louisville, KY. We sit down with Lead Research Distiller Mitch Mahar and GM Kevin Didio to explore how they are challenging Kentucky’s bourbon dominance with bold rye innovation.

Mitch shares the legacy of Dave Pickerell and breaks down their wildest blending experiments, including The Boss Hog XII: Feather & Flame—aged rye finished in pulque curado de cacao barrels with a kick of native chili peppers. Then, Kevin takes us inside their experiential vault tasting room to discuss their viral signature cocktail, The Flying Pig, which is served to guests via automated pneumatic tubes overhead!

• 00:00 - Live from Louisville: WhistlePig’s The Vault Experience
• 00:26 - Mitch Mahar on rye whiskey diversity and innovation
• 01:09 - The legacy of Dave Pickerell & reviving pre-prohibition rye
• 03:50 - Decoding The Boss Hog XII: Fermented pulque & chili peppers
• 06:12 - Invading Kentucky: How bourbon drinkers respond to premium rye
• 15:14 - Louisville Tourism & scouting the historic NuLu site with Kevin Didio
• 17:26 - The Flying Pig: The viral pneumatic tube cocktail system
• 23:19 - Behind the Heavy Door: Inside the private Vault tasting single barrels
• 29:19 - The "Wow" Factor: Why experiential retail is the future of spirits

• WhistlePig Whiskey Website
• The Vault by WhistlePig Louisville

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#WhistlePigWhiskey #TheVaultLouisville #RyeWhiskey #BourbonLens #BossHogXII #MitchMahar #KevinDidio #WhiskeyInnovation #LouisvilleTourism #FlyingPigCocktail

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Dive into the rich history, craftsmanship, and innovative spirit of Woodford Reserve in this exclusive interview with Master Distiller Elizabeth McCall. Since bursting onto the scene in 1996, Woodford Reserve has been a driving force in revitalizing the Kentucky bourbon industry and inspiring the world-famous Kentucky Bourbon Trail.

In this episode, Elizabeth pulls back the curtain on how the iconic brand maintains its premium, complex flavor profile while remaining remarkably accessible to whiskey lovers everywhere. We explore their unique triple pot distillation process, the critical role of Kentucky limestone water, and how meticulous sensory and analytical testing ensure flawless batch consistency.

Plus, get a firsthand look into the future of bourbon as Elizabeth shares details on Woodford’s cutting-edge agricultural innovations—including the Heirloom Red Corn release and the Kentucky Rye Project. Whether you're a casual fan of their signature Double Oaked or a seasoned whiskey connoisseur, this episode is packed with insights into the art and science of bourbon making.

• 00:00 - Welcome and introduction to Elizabeth McCall, Master Distiller
• 02:39 - History of Woodford Reserve and its role in Kentucky bourbon revitalization
• 04:00 - The significance of water source and Kentucky's limestone influence
• 06:33 - Innovation and leadership in premium bourbon through packaging and flavor development
• 07:36 - Balancing luxury perception with accessible pricing
• 08:47 - The meticulous process of quality control and batch consistency
• 10:10 - The spectrum of flavor attributes in Woodford Reserve whiskey
• 11:26 - Sensory profiling and the brand’s signature flavor complexity
• 12:08 - Personal favorites and the appeal of Woodford Reserve Double Oaked
• 13:56 - Unique distillation methods, including Irish-inspired triple pot distillation
• 14:25 - Batch formulation and the challenge of maintaining consistency in natural products
• 17:37 - Agricultural innovation: The Red Corn project and its flavor implications
• 19:07 - Insights from growing heirloom varieties and the importance of farming practices
• 20:50 - The role of grains like rye and corn in whiskey’s agricultural landscape
• 22:48 - The master distiller's role in understanding and managing agricultural inputs
• 24:12 - Navigating label laws, production costs, and consumer value
• 25:36 - The breadth of Woodford Reserve’s portfolio and ongoing innovation
• 27:07 - Future outlook: Balance between tradition, experimentation, and brand integrity
• 28:54 - Elizabeth's legacy and aspirations for the next decade
• 29:58 - Closing remarks and appreciation for curiosity and tradition in whiskey-making

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Can the blending masters at Rolling Fork Spirits pull off the exact same magic with a historic rye whiskey that they did with their massive Bourbon de Luxe revival?

On this episode of Five Minute Fridays, Jake Lewellen cracks open and reviews the highly anticipated REWCO 6-Year Cask Strength Kentucky Straight Rye Whiskey. Clocking in at 109.4 proof and priced at an approachable $59.99 MSRP, this bottle carries some serious historical weight.

Named after R. E. Wathen (Richard E. Wathen), president of American Medicinal Spirits during Prohibition, REWCO is a brand resurrected straight out of the Wathen family’s 200-year distilling legacy. But how does it actually drink today?

Jake breaks down the incredibly unique, hybrid flavor profile of this small batch. Blending three barrels of traditional 74% rye with two barrels of high-spice 95% rye, this pour delivers an unexpected wave of sweet corn, baking spices, citrus zest, and grilled peaches on the nose, followed by a deeply complex tropical fruit sweetness on the palate.

Is this Pre-Prohibition revival "The Zenith of Possibility in Whiskey Quality," or does it get lost in a crowded rye market? Find out in under five minutes!

• 00:00 - The Ultimate Test: Can REWCO Rye beat Bourbon de Luxe?
• 00:40 - The History of R.E. Wathen & American Medicinal Spirits
• 01:10 - First Impressions: Bottle design and visual aesthetic
• 02:35 - Tasting Notes: Diving into a nose of baking spices and grilled peaches
• 02:55 - Flavor Profile: Unpacking the tropical fruit sweetness and citrus zest
• 03:32 - Palate Experience: How the 109.4 cask strength proof holds up
• 03:58 - Mouthfeel & Smoothness: Textural breakdown of the hybrid mashbill
• 04:27 - The Finish: Subtlety, persistence, and lingering rye spice
• 05:22 - Final Verdict: Is this $60 limited release worth the hunt?
• 05:49 - Celebration ideas, future batch potential, and closing thoughts

• Rolling Fork Spirits Official Website
• Connect with Jake Lewellen: Twitter | LinkedIn

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#RewcoRye #RollingForkSpits #FiveMinuteFridays #BourbonLens #RyeWhiskey #WhiskeyReview #BourbonDeLuxe #CaskStrength #PreProhibition #KentuckyRye

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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.

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00:00 - 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

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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.

• 00:00 - Introduction to Wild Turkey’s Russell’s 13 and Eddie Russell’s milestone
• 00:44 - Details of the limited release, proof, and historical context
• 01:44 - Description of the whiskey’s packaging and thematic elements
• 02:14 - The role of 18-year-old barrels in this blend
• 02:44 - Upcoming cultural events: June 23rd screenings and tastings
• 03:14 - Ticket info for the June 30th visitor center experience
• 03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola
• 03:45 - The significance of Wild Turkey’s limited editions and Eddie’s dedication
• 04:00 - Final thoughts on enjoying and sharing this special bourbon
• 4:30- Closing remarks and toast to Eddie Russell and the Russell family

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#BourbonLens #WildTurkey #RussellsReserve13 #EddieRussell #BourbonTasting #LimitedRelease #MasterDistiller #BourbonCommunity #WhiskeyHistory

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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.

• 00:00 - Introduction to Far North Spirits and the episode focus
• 02:02 - Michael Swanson's background — from farming to whiskey distillation
• 04:54 - The story of AC Hazlet rye and flavor profile discovery
• 07:18 - Research proving varietal impacts on whiskey flavor
• 08:45 - Interaction with large distillers and grain qualities
• 10:12 - Laboratory findings linking rye variety to flavor compounds
• 12:22 - Soil and environment effects on rye flavor profiles
• 13:33 - Recognition of place-based innovation in whiskey
• 15:01 - Climate effects on aging and angel share dynamics
• 16:27 - Crop rotation, pollinators, and soil health for flavor benefits
• 18:10 - The importance of regional agriculture practices and terroir
• 20:37 - Old techniques and rediscovering traditional farming knowledge
• 22:48 - Collaborative projects with blends and industry partnerships
• 26:36 - Impact of farming scale on grain identity and flavor
• 29:12 - The evolution of American whiskey and sense of place
• 32:21 - Whiskey tasting notes: Hazlet and Rhochner profiles
• 33:55 - Price points and market positioning of estate-grown whiskey
• 36:19 - Future aging plans and bottle releases
• 39:14 - Crafting gin and Demerara-style rum from regional ingredients
• 43:36 - Climate considerations for ultra-aging and long-term storage
• 45:54 - The influence of Minnesota oak and northern terroir
• 50:32 - Whiskey as a celebration of community and tradition
• 54:37 - Final thoughts and how to support Far North Spirits

Whether 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.

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#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.

For 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.

New 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.

Inspired 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.

• Nose: 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.

• Nose: 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.

These 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.

• Distillery Info: https://newriffwhiskeyclub.com/

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