The Bourbon Road

Welcome back to The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are diving deep into the history and flavor of one of America's most iconic whiskey brands. We are keeping a long-overdue promise to our listeners by doing a side-by-side comparison of the highly sought-after extended age Old Overholt rye whiskeys.
If you are a whiskey history buff, you know that Old Overholt holds the title for the longest continuously maintained whiskey brand in the United States, dating all the way back to 1810. Founded by Abraham Overholt in West Overton, Pennsylvania, it began as a classic Monongahela-style rye. We discuss its fascinating early history, back when frontiersmen transported the whiskey in casks on flatboats down the Monongahela and Ohio Rivers, stopping at the Falls of the Ohio before continuing to St. Louis and New Orleans. In those days, patrons would fill up ceramic jugs straight from the barrel! After being acquired by Jim Beam in 1987, the brand was moved to Kentucky, where corn was introduced to the mash bill to create a "Kentucky-ized" profile that many consider a "bourbon drinker's rye." Now, the brand is returning to its premium roots by offering higher-aged, cask-strength releases that harken back to the 1940s when you could get a 121-proof Old Overholt right from the cask.
In this episode, Jim and Todd line up the 10-Year, 11-Year, and 12-Year Old Overholt Cask Strength Rye whiskeys to see how each year of extra aging and varying proofs impact the flavor profile. As always, they analyze the nose, palate, and finish of each expression before combining them for a final "Blendageddon" experiment.
On the Tasting Mat:
Old Overholt 10-Year Cask Strength Rye: Released in 2023, this 121-proof powerhouse was sourced entirely from Warehouse V—an "escalator" warehouse in Clermont. At an MSRP of $100, the guys are instantly struck by its dark cherry and oaky warehouse nose. On the palate, it delivers a massive impact with a cherry-honey combo, a deep richness that isn't overly sweet, and a light breath of rye spice that lacks any polarizing dill or mint notes. It boasts a remarkably long finish that leaves a lasting impression and a solid Kentucky hug.

Old Overholt 11-Year Cask Strength Rye: Released in late 2024, this batch drops the proof down to 107.4 and shifts the aging to warehouses M, J, F, and 5. Also retailing around $100, this pour offers a much lighter, cleaner nose with hints of peanut brittle and subtle oak. The palate takes a sharp turn into "candy rye" territory, delivering rich notes of maple syrup, brown sugar, and sweet crystalized sugar sticks. While the finish isn't quite as long as the 10-year, it provides a beautifully balanced, sweet, and approachable experience that hides its proof effortlessly.

Old Overholt 12-Year Cask Strength Rye: The senior member of the lineup steps the proof back up to 117. Also aged in warehouses M, J, F, and 5, this expression brings a completely different profile and a retail price of around $110. Boasting a rich mahogany color with thick legs on the glass, the nose is bursting with berry jam—think raspberries and strawberries—with a touch of dried cranberry tartness. The palate is a luxurious "berries and cream" experience, offering a velvety, salivating mouthfeel. It balances the sweetness with a leathery, slightly white-pepper spicy finish that lingers just as long as the 10-year.

The "Blendageddon" Old Overholt 10/11/12-Year Custom Blend: To close out the tasting, Todd mixes equal parts of all three expressions, resulting in a custom blend sitting right around 114.4 proof. The guys discover that the bold 10-year and 12-year expressions dominate the softer 11-year, creating a complex pour that leads with the 12-year's berry notes and finishes with the 10-year's spicy, leathery bite.

Tune in to hear Jim and Todd debate the merits of each vintage, discuss the fascinating history of the brand, and ultimately reveal their personal rankings of these three exceptional ryes. Which age statement will reign supreme? Grab a glass, pour your favorite rye, and join us on The Bourbon Road to find out!

Welcome back to another episode of The Bourbon Road! After a brief hiatus, the man, the myth, the legend—Jim Shannon—is officially back in the host chair. Jim recently returned from a trip to Florida, where he experienced the wild swings of winter weather, going from 80 degrees down to 35. Of course, Kentucky wasn't about to be outdone, greeting him with 70-degree days followed immediately by threats of snow and heavy rains. As Jim and Todd Ritter settle back into the Bourbon Road bar, they take a moment to reflect on the crazy weather and look back at the anniversary of the historic Frankfort floods, thankful that the waterfront survived mostly intact this year.
But enough about the weather—it is time to drink some incredible whiskey. For this highly anticipated review episode, the guys are diving into something truly special: the brand-new King of Kentucky Small Batch releases from Brown-Forman. If you follow the brand, you know that King of Kentucky is historically known for its ultra-rare, high-proof single barrel releases. However, the team at Brown-Forman found themselves with around 100 barrels that had incredibly low yields—some containing only 20 to 30 bottles worth of liquid due to heavy evaporation. Rather than release them individually, they decided to batch them together. This special release was created in honor of the upcoming 250th anniversary of the United States.
These small batches feature bourbon aged between 12 and 18 years, and surprisingly, they utilize a slightly different mash bill than the standard releases: 75% corn, 15% rye, and 10% malted barley. Bottled in 700mL formats with an MSRP of $299, these are still incredibly hard to find. Fortunately, Todd and Jim were lucky enough to get their hands on samples of all three batches thanks to their good friend John Peetz (aka Top Dog), whom they recently joined for an excellent barrel pick at Bluegrass Distilling.
On the Tasting Mat:
King of Kentucky Small Batch 1: Coming in at 105 proof, this first batch sets the stage with a classic, robust Brown-Forman nose full of cherry pie crust, toasted coconut, and vanilla. However, the palate takes a sharp turn into an incredibly dry and tannic profile. Lacking any real sweetness, it delivers bitter dark cacao, leather, and heavy oak tannins that linger on the back of the palate for a remarkably long finish. It is a complex, dry pour that demands your attention and pairs perfectly with a dark Maduro cigar.

King of Kentucky Small Batch 2: Stepping up to 107.5 proof, Batch 2 shifts away from the dry tannins of the first pour and moves into darker, spicier territory. The nose is rich with dark fruits like dates, figs, and dried palm fruits. On the palate, it brings a leathery tobacco bite accompanied by a sizzling cinnamon and black pepper spice that dances across the tongue. It retains a dry character but balances the heavy oak with a fantastic, mouth-watering sizzle.

King of Kentucky Small Batch 3: The heaviest hitter of the trio clocks in at 110 proof. This batch brings a completely different energy, opening with a bright, fresh nose of rich chocolate, citrusy lemon, and a distinct Coca-Cola note. The palate introduces a "faux sweetness"—a luscious cherry cola syrup flavor that perfectly masks the high proof while delivering a spicy, full-mouth tingle that coats the entire tongue beautifully.

After sipping through the three official batches, Todd flexes his "Blendageddon" skills for the final pour of the night. By combining equal parts of Batch 1, Batch 2, and Batch 3, Todd creates a custom "Batch 4" that sits right around 107.5 proof. The guys evaluate this impromptu blend to see if combining the dry tannins, the dark fruit spice, and the sweet cherry cola notes results in a masterpiece that rivals the individual batches.
Tune in to hear Jim and Todd's full tasting notes, their discussion on the secondary market values for these rare bottles, and their personal rankings of the King of Kentucky Small Batches. Which batch will take the crown? Grab your favorite glass, pour something special, and join us down the Bourbon Road. Cheers!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to another episode of the Bourbon Road podcast! This week, Todd Ritter is holding down the fort solo while Jim Shannon escapes to warmer weather. But Todd isn't drinking alone at the Bourbon Road bar; he's joined by two fantastic returning guests to celebrate the Bottled in Bond Act. Amsey Wenning, the "Alec Baldwin of the show" from the Frankfort Bourbon Society and Bourbon on the Banks, is back, along with filmmaker Bo Cumberland, the director behind the Frankfort: The Heart of Bourbon documentary.
The guys dive into a deep discussion about Bo's recent documentary work. With his Frankfort film approaching 22,000 views on YouTube, Bo shares the overwhelmingly positive response it has received. He also talks about his exciting new series, Forging a Bourbon Legacy, which explores the deep, intertwining roots of bourbon history in Anderson County. Through short-form episodes, Bo is uncovering the fascinating stories of families and figures like the Ripy family, the Bonds, Judge McBrayer, and the history behind Wild Turkey, proving that Kentucky's bourbon history is anything but simple. Amsey also shares some incredible news about the Bourbon on the Banks festival, revealing that the charity-driven event recently distributed over $100,000 to local organizations, with volunteers getting a say in where the funds go.
Of course, a Bottled in Bond celebration requires some stellar 100-proof whiskeys, and the tasting mat is loaded with unique and highly anticipated pours:
First up is a true dusty: 1992 Old Crow Bottled-in-Bond. This 4-year-old Japanese export delivers a classic bourbon nose with rich caramel and dark colors that defy its age. The guys marvel at its luscious mouthfeel and cherry caramel notes, finding it vastly superior to modern iterations of the brand and proving that the "good Old Crow" was truly something special.
Next, Amsey brings a unique bottle to the table: Angel's Envy Cask Strength Bottled in Bond. A rare combination of terms, this 6-year-old bourbon achieves its 100 proof through a lower barrel entry proof and meticulous blending rather than adding water. The crew discovers an intriguing almond and amaretto nose, followed by a soft, fruity palate with hints of green apple, light caramel, and a sweet confectioner's sugar finish that drinks surprisingly gentle.
Finally, they head south to sample the Old Dominick Bottled in Bond Tennessee Whiskey. Produced in Memphis, this expression features a mash bill of 75% corn, 13% rye, and 12% malted barley. It undergoes the Lincoln County process and is aged in West Tennessee white oak with a heavy #4 alligator char. The result is a bold, earthy pour with notes of dark cherry, sweet pipe tobacco, and a pleasant graininess that finishes with a spicy, white pepper kick.
Tune in as the guys sip through these incredible bonded whiskeys, debate the merits of short-form versus long-form storytelling, and share plenty of laughs along the way. Cheers!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to The Bourbon Road! This week, Jim Shannon and Todd Ritter are back in the Corner Rickhouse at the Frankfort Bourbon Society for a classic review episode. With a lineup of four highly distinct and highly anticipated expressions, the guys are ready to dive deep into some serious tasting, ranking, and blending.
Before the tasting begins, Jim shares a quick story about a trip to the Perryville Battlefield State Historic Site with his father, reflecting on the weight of history and the value of experiencing it firsthand. They also take a moment to shout out the Bourbon on the Banks festival in Frankfort. Thanks to the support of the Bourbon Roadies and the local community, the event recently distributed over $100,000 to local charities. (Pro tip: Tickets for this year's event go on sale in mid-March, so plan ahead!)
Then, it is time to get to the whiskey. This week's tasting mat is an eclectic mix of sourced blends, historic tributes, and boundary-pushing ryes:
Short Barrel 4-Grain Kentucky Straight Bourbon: This 92-proof everyday sipper is an NDP blend out of Atlanta. It combines a wheated bourbon from Wilderness Trail (64% corn, 24% wheat, 12% malted barley) with a rye bourbon from Green River (70% corn, 21% rye, 9% malted barley). The final blend leans heavily on the wheat, delivering a soft, floral nose and a palate reminiscent of honey, sweet tea, and toasted cereal.

Old SteelHouse Blueprint Series Batch 002: Sourced entirely from Wilderness Trail, this 105-proof wheated bourbon (64% corn, 24% wheat, 12% malted barley) is aged 5 years. Created as a tribute to the 1933 architectural plans of the T.W. Samuels Distillery, it offers a darker, richer profile than the first pour, with notes of dark fruit, leather, and a surprisingly spicy, pepper-forward finish.

High West Cask Strength Blend of Straight Bourbon Whiskeys: Hailing from Park City, Utah, this 117-proof blend combines whiskeys aged 6 to 20 years from Kentucky, Indiana, and Tennessee. Jim and Todd are blown away by its complex nose of fresh hay, wet stone, and Dickel-esque vitamins, giving way to a bold, chewy palate full of dark cherry, peanut butter, and baking spice.

Leopold Bros. Three Chamber Rye (Batch 001): The grand finale is a highly anticipated 109-proof rye from Denver, Colorado. Distilled on a custom-built Three Chamber still—a design abandoned after Prohibition—this 80% Abruzzi rye and 20% floor-malted barley whiskey boasts a remarkably low barrel entry proof of 100. It delivers an intense, grain-forward profile bursting with floral potpourri, licorice, and rye bread notes.

After sipping through the lineup, Jim and Todd reveal their personal rankings—and find themselves completely split on the top two spots! To close out the show, Todd creates a "Boo-Rye" blend in his glass, combining the Short Barrel, Old SteelHouse, and High West to see how the flavors marry. Tune in to hear the final tasting notes and find out if this impromptu blend was a winner.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are joined by a special guest, Pete Marino, the President of Lofted Spirits. If the name Lofted Spirits sounds new to you, you aren't alone—but you definitely know their brands. Pete is here to pull back the curtain on this newly formed parent company that oversees two of the hottest names in the industry: Bardstown Bourbon Company and Green River Spirits.
Pete shares his fascinating journey from a long career in the beer industry (working with brands like Miller and Coors) to leading the charge in American whiskey. He discusses the unique philosophy behind Lofted Spirits, describing Green River as "bourbon without the bullshit" and Bardstown as the home of innovation where there is "nowhere we won't go" to find great whiskey. The conversation dives deep into how the company balances its massive contract distilling operations with building its own award-winning brands, and Pete drops some exciting news about upcoming expansions, including a new small-format bottling line that will bring 50mL and 375mL bottles to market.
Of course, it wouldn't be The Bourbon Road without a stellar lineup of pours. The tasting mat is packed with four distinct expressions from the Lofted Spirits portfolio, showcasing the range and craftsmanship of their teams:
Bardstown Bourbon Company Origin Series Bottled-in-Bond: This 6-year-old high-rye bourbon (60% corn, 20% rye, 12% malted barley) is a staple of their core lineup. Clocking in at 100 proof, it delivers a classic bourbon profile that Jim and Todd describe as definitive, well-rounded, and packed with baking spices.

Bardstown Bourbon Company Origin Series High Wheat: Another 6-year-old stunner, this 39% wheat mash bill is bottled at 106 proof. It offers a softer, floral nose with notes of cherry, vanilla, and honey, accompanied by a surprising white pepper spice on the palate that keeps things interesting.

Green River Full Proof Wheated Bourbon: A blend of 5-to-7-year-old barrels, this 117.3-proof bourbon is making waves for its incredible value and robust flavor. The hosts rave about its rich, "chewy" texture and notes of dark fruit and oak, declaring it a top contender for the best value in bourbon today.

Bardstown Bourbon Company Discovery Series #13: The heavy hitter of the group. This blend of 8-to-15-year-old whiskeys is finished in Hungarian oak staves, adding a layer of sophisticated spice and dark fruit. At 110.8 proof, it brings a complexity that earns its place as the "big dog" of the tasting.

Throughout the episode, Pete gives listeners a sneak peek into the future of both brands, including label evolutions and the promise of more age-stated releases. Whether you are a fan of traditional heritage brands or cutting-edge innovation, this episode offers a perfect pour of industry insight and whiskey appreciation. Tune in to find out which of these four bottles won the hearts (and palates) of Jim and Todd!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!