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We disappear for a couple months, then come back with the kind of update that only makes sense to bourbon people: we moved the entire whiskey apartment. That means a new, speakeasy style space in the Chicagoland area, more room to host friends, and a bar setup we’re genuinely proud of. It also means hauling roughly 400 bottles up to a third floor with no elevator, with help from our whiskey crew. If you’re anywhere near the north suburbs of Chicago, northwest Indiana, southwest Michigan, or southeast Wisconsin, we’re saying it plainly: come by and have a pour with us.

For our first bottle back, we pour Penelope Bourbon Barrel Strength Four Grain Batch 6 (115.8 proof) and dig into why this release is a marker for the brand. We talk Penelope’s early days as blenders, the timing of big bourbon acquisitions, and how MGP’s backing could shape what’s coming next. Then we get into the tasting notes you actually care about: big sweetness up front, vanilla and caramel, a sweet corn and vanilla grain vibe, a touch of cherry, and a finish that shows cinnamon and brown sugar thanks to that rye. We also break down the four grain mash bill (corn, wheat, rye, malted barley) and why wheat can round out a barrel proof bourbon without sanding off the character.

Along the way we lock in plans for Bourbon and Beyond on Thursday, September 24 with Foo Fighters on the lineup, hope to see you there. If you like straightforward bourbon reviews, bottle value talk, and a little life mixed in, hit play and hang with us. Subscribe, share the show with a whiskey friend, and leave us a rating so more people can find the podcast.

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A bourbon brand changes hands for $775 million and we still have to answer the only question that matters: how does it taste in the glass? We crack open Four Roses Single Barrel (red label) OESK at 100 proof, talk price and value at the $50 mark, and give you the kind of honest bourbon review you would hear from a friend across the table.

We dig into the story behind the label too. Kirin bought Four Roses back in 2002 and spent decades rebuilding the brand’s presence, especially in the United States, before selling it to Gallo. We talk through what an acquisition like that can mean for a Kentucky bourbon icon, why distribution and “portfolio plays” matter, and why fans are hoping the new owner keeps the quality exactly where it is.

Then we get nerdy in the best way: nose, sip, and finish. Expect toasty sweet oak, a rush of baking spice, cinnamon that stays mild, and even a little coffee-like bite. We argue over whether there’s an apple-like note hiding under the spice or if it reads more like caramel, and we’re blunt about the ending: dry oak, a bit leathery, and a finish that can leave your mouth feeling parched.

If you like bourbon tasting notes, Four Roses recipes, and real talk about what’s worth buying, hit play. Subscribe, share this with a whiskey friend, and leave a review telling us your go-to $50 bottle.

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A bourbon can be rare, expensive, and still disappoint. That’s why we finally went for it and put Jefferson’s Presidential Select 18 Year in the glass, the kind of “unicorn bourbon” people whisper about at whiskey bars and chase at auctions. This pour is tied to Stitzel-Weller barrels, distilled in 1991, bottled at 94 proof, and loaded with the kind of backstory that makes collectors argue for hours about what’s real value and what’s just hype.

We walk through the Stitzel-Weller legacy and the Van Winkle family timeline so the label actually means something: how wheated bourbon became iconic, what changed when the distillery closed in the early ’90s, and how various brands ended up with those aging stocks. From there, we connect the dots on Jefferson’s origins as a non-distiller producer and why buying fully aged barrels in the late ’90s turned into a once-in-a-generation move. If you care about bourbon history, sourced whiskey, dusty whiskey, or the Pappy Van Winkle ecosystem, this is the context that makes the sip hit harder.

Then we taste it for real. We talk nose, palate, mouthfeel, and finish with the details that matter: sweet caramel, toffee-like sugar, raisin and wine notes, dusty mature oak, gentle wheat character, and a surprising pop of spice for a wheater. We also get honest about the “sharing problem” with bottles like this, because some whiskeys aren’t party pours, they’re life-moment pours.

If you’re into rare bourbon reviews, Jefferson’s Presidential Select, Stitzel-Weller lore, or just love a deep tasting breakdown, hit play. Subscribe, share this with a bourbon friend, and leave a review, then tell us: would you open a bottle like this or keep it sealed?