The Bourbon Road

Todd Ritter flies solo without his usual co-host Jim Shannon, but he's far from alone — returning guest Amzie Wenning joins alongside David Sandlin from the House of Commons Bar in Frankfort, Kentucky. The episode centers on a live barrel pick for Bourbon on the Banks Festival, with the trio working through three single-barrel samples from Jackson Purchase Distillery before landing on their selection. Along the way, they warm up with Jackson Purchase's newest release and close out with a surprise bonus pour that pushes the boundaries of what a bourbon podcast usually covers.

On the Tasting Mat:

- Jackson Purchase Kentucky Select: A 108-proof (54% ABV) straight bourbon built on a 70/20/10 corn-rye-malted barley mash bill, aged approximately four to four and a half years. The nose opens with brown sugar, cinnamon, and a morning-bun warmth — coffee cake and orange zest. The palate delivers sweet corn up front, cinnamon that carries from the nose, and a pleasant mid-palate spice. Caramel and a touch of maple round out the mid-palate, with black tea and a light pepper sizzle on the finish. Impressive color and complexity for its age. *(00:01:58)*

- Jackson Purchase Barrel #345 (Single Barrel Sample) — 126.2 proof: One of three barrel candidates submitted for the Bourbon on the Banks Festival pick, distilled October 13, 2021 (lot code 21J13), aged four and a half years, 70/20/10 mash bill. The nose shows vanilla, snickerdoodle cookie dough, and a warm cinnamon-sugar sweetness. On the palate the sweetness is forward and easy-drinking, with clove, orange citrus, and brown sugar notes that read like mulled cider spices. The finish carries a pleasant spicy sizzle with black pepper. Re-visiting this barrel after the other two caused the vanilla to bloom further on the nose. *(00:36:10)*

- Jackson Purchase Barrel #363 (Single Barrel Sample) — 128.6 proof: The highest-proof of the three candidates, also four and a half years old on the same mash bill, distilled October 15, 2021 (lot code 21J15). The nose leads with malted barley, honey bread, and a faint grain character — reminiscent of fresh-milled malt. A floral, herbal quality (sage, light thyme) and a lemon-zest citrus note emerge with time. On the palate, honey and malted barley dominate up front, followed by a punch of mid-palate spice. The finish arrives as a wave rather than a sharp sizzle, fading to lemon, black tea, and a gentle tingle on the tongue. *(00:38:00)*

- Jackson Purchase Barrel #373 (Single Barrel Sample) — 125.8 proof: The lowest-proof candidate, sharing the same October 15, 2021 fill date and lot code (21J15) as Barrel #363. The nose carries some similarities to Barrel #363 — malt, black tea — but with a faint phenolic or smoky quality and a touch of salinity. The grain character is less pronounced than in Barrel #363. On the palate, it offers a cleaner, more refined profile with a notably long and satisfying finish that stood out from the other two candidates. *(00:41:01)*

- Copper and Kings Brandy — Barrel Select (140.4 proof): A 10-year-old grape brandy from Copper and Kings in Louisville, Kentucky, made from a blend of Folle Blanche, Muscat, and Colombard grapes, aged entirely in a used Weller bourbon barrel. This is the Bourbon on the Banks Festival single barrel selection for 2025. The nose is all grape candy, lemon zest, and green tea with lemon — vibrant and aromatic. The palate delivers concord grape, lemon citrus, apple, and a honeyed richness that references the bourbon barrel without losing its brandy identity. A uniquely approachable yet complex spirit that bridges the worlds of brandy and bourbon. *(00:53:29)*

Jackson Purchase Distillery, founded with Kentucky Bourbon Hall of Famer Craig Beam and master distiller Terry Ballard and located in Hickman, Fulton County — just two and a half miles from Tennessee — is producing some of the most impressive young bourbon in the commonwealth. A visitor experience is expected to open in fall 2025, so check before making the drive. Bourbon on the Banks returns to Frankfort, Kentucky, with an expanded single barrel program featuring picks from Angel's Envy, Wilderness Trail, Dark Arts, Heaven Hill, Jeptha Creed, Leapers Fork, Abstraction Spirits, Boondocks, Whiskey Thief, and more.

Todd Ritter and Jim Shannon are back at the Corner Rick House in Frankfort, Kentucky, diving deep into one of whiskey's most exotic finishing woods — Mizunara oak. Native to Japan and harvested only from trees aged 200 to 500 years old, Mizunara (Quercus crispula) barrels can cost anywhere from four to six thousand dollars each, making them one of the rarest and most expensive casks in the whiskey world. The duo explores how four very different American whiskeys — from craft operations to storied Kentucky distilleries — interact with this sandalwood-and-coconut-forward Japanese oak, proving that the same finishing wood can yield wildly divergent results depending on the base spirit, age, and fill history of the cask.

On the Tasting Mat:

- Four Roses Experimental Series #001 Mizunara Cask Finish: A first-ever experimental cask release from Four Roses, this six-year OBSK Kentucky straight bourbon (65% corn, 35% high rye, 5% malted barley, K yeast strain) is bottled at 104 proof in a 375ml format with an MSRP of $55. The nose is bright, floral, and citrus-forward with lemon and green apple; the palate opens with a wave of sweetness, baking spice, and a striking citrus note reminiscent of lemon heads, finishing with an Arnold Palmer-like tea-and-lemonade quality. *(00:30:00)*
- Starlight Mizunara Reserve Small Batch #0003: An annual limited release from Starlight Distillery in Indiana, this 110-proof eight-barrel blend marries two mashbills — a three-grain corn/rye/malt and a four-grain corn/rye/malt/wheat — both from sweet mash recipes, finished six to eighteen months in Mizunara. The nose is subtle and requires coaxing, offering darker caramel, sandalwood, and incense-like depth. The palate delivers a memorable toasted coconut and piña colada quality alongside baking spice and darker fruit, with a rich mid-palate that rewards patience. MSRP $150. *(00:13:22)*
- Hard Truth Barrel Finish Reserve Series Mizunara Finished Weeted Bourbon: From Hard Truth Distillery in Nashville, Indiana, this 116-proof weeted bourbon (69% corn, 19% wheat, 12% malted barley) delivers one of the most aromatic noses of the session — a vibrant, evolving fruit medley of raspberry, strawberry, light cream, and peach that practically leaps from the glass. The palate rolls across the entire mouth with creamy berry sweetness before an unexpected burst of spice on the back of the palate, finishing long with a persistent, satisfying sizzle. MSRP approximately $75. *(00:27:32)*
- Dark Arts Whiskey 7.5-Year Mizunara Finished Bourbon (Bourbon on the Banks Pick): A Bourbon on the Banks exclusive private selection from Dark Arts Whiskey in Lexington, Kentucky, this 7.5-year MGP high-rye bourbon (60% corn, 36% rye, 4% malted barley) is limited to just 72 bottles. The nose opens with a fresh, slightly minty brightness layered with cooked apple and a distinctive sawdust-and-sandalwood Mizunara character suggesting a first-fill barrel. The palate is velvety and full-mouthed with a sticky, lingering texture, coconut on the finish, and a gentle white pepper mid-palate spice that builds slowly. *(00:43:37)*

The Corner Rick House session wraps up with all four glasses back on the mat for a final comparative lap, confirming just how dramatically the same finishing wood transforms depending on the vessel, the base whiskey, and the hand guiding the selection. Todd and Jim also reflect on a recent listener meetup at the Corner Rick House — joined by Bourbon Roadies from Ohio, Florida, and Georgia as well as members of the Frankfort Bourbon Society — and preview upcoming events including Bourbon on the Banks. Whether you are a longtime Mizunara devotee or approaching Japanese oak for the first time, this episode is a masterclass in how one rare cask can tell four completely different stories.

Welcome back to the Bourbon Road, roadies! Episode 512 brings a lively gathering around the tasting mat as hosts Jim Shannon and Todd are joined by three special guests — Stanton Holder of Statiki Cigars Company, Charles Mellon of St. Petersburg, Florida, and Lenny LaRussa of Americas, Georgia. Stanton is a returning guest and longtime Bourbon Road supporter, while Charles and Lenny are brand-new roadies experiencing bourbon country for the first time. Fresh off a full day touring downtown Louisville — including a highly praised stop at the Evan Williams Experience — the group settles in for a deep dive into one of Kentucky's most storied and scientifically fascinating distilleries.

On the Tasting Mat:

- Four Roses Single Barrel OBSV (100 Proof): The original Four Roses single barrel expression, featuring the high-rye mash bill (60% corn, 35% rye, 5% malted barley) and the V yeast strain, known for its delicate fruit character. Aged seven to nine years and bottled at 100 proof, this pour opens with an inviting nose of pear, apricot, vanilla, and a touch of peach cobbler, with gentle floral notes that are a hallmark of the Four Roses house style. The palate delivers creamy vanilla, stone fruit, and a light cherry note on the finish. A benchmark for approachable yet complex single barrel bourbon at a friendly price point. *(00:04:52)*

- Four Roses Single Barrel OESK (100 Proof): The first of the red-label releases on tonight's mat, the OESK pairs the low-rye mash bill (75% corn, 20% rye, 5% malted barley) with the K yeast strain, which targets a full-bodied, rich baking spice profile. Aged seven to nine years at 100 proof, this expression greets the nose with cinnamon rolls, brown sugar, and a warm, doughy sweetness. The palate follows through with cinnamon toast, brown sugar, and a custardy, pecan pinwheel quality. A dessert-forward pour with a slightly spicier tingle than the proof alone might suggest, making it an ideal after-dinner sipper. *(00:18:48)*

- Four Roses Single Barrel OBSF (100 Proof): Returning to the high-rye mash bill (60% corn, 35% rye, 5% malted barley), this release pairs it with the F yeast strain, associated with herbal, minty, and full-bodied fruit-spice characteristics. Aged seven to nine years at 100 proof, the OBSF opens with a notably herbal and minty nose — a quality the panel links directly to the elevated rye content working in concert with the yeast. The palate is rear-weighted, settling into baking spice and a gentle warmth at the back of the mouth, with subtle green apple and a lingering finish. A natural candidate for a mint julep build. *(00:39:44)*

- Four Roses Single Barrel OESF (100 Proof): The final pour of the evening combines the low-rye mash bill (75% corn, 20% rye, 5% malted barley) with the F yeast strain for a fascinating contrast to the OBSF. Aged seven to nine years at 100 proof, this expression leans heavily into nostalgia on the nose — bubblegum, cornstarch, and a Necco-candy sweetness. The palate is front-weighted and almost effervescent, with cherry cola and a Dr. Pepper-like pop up front that transitions into ripe berries and a smooth, extended finish. The contrast with the high-rye OBSF clearly illustrates just how dramatically the mash bill shapes the final character. *(00:51:58)*

Tonight's episode is a masterclass in what makes Four Roses unique in the American bourbon landscape — a single distillery producing ten distinct recipes through two mash bills and five proprietary yeast strains. With a panel of newcomers asking sharp, science-forward questions and a passionate cigar and bourbon veteran guiding the conversation, the episode is as educational as it is entertaining. Whether you're a longtime Four Roses fan hunting the elusive OESQ or a new roadie just learning to tell your mash bills apart, there is something on this mat for everyone. Cheers, and we'll see you down the Bourbon Road!

Todd welcomes Drew Hannush back as co-host for a deep dive into one of bourbon's most storied and resilient revived brands — Chicken Cock Whiskey. Joining them is Will Woodington, National Brand Ambassador and Director of Brand Engagement for Chicken Cock, who walks listeners through the brand's remarkable history stretching back to 1856 in Paris, Kentucky, its prohibition-era smuggling days, and the meticulous care taken to resurrect it in the 21st century under Grain and Barrel Spirits. Drew, who conducted historical research on the brand, adds rare archival insights about founder James A. Miller, the brand's Bourbon County roots, and the evolving paper trail that keeps surprising even the most seasoned researchers.

On the Tasting Mat:

- Chicken Cock Kentucky Straight Bourbon: The flagship expression and top-seller, bottled at 90 proof with a high-rye mash bill of 70% corn, 21% rye, and 9% malted barley. Produced in collaboration with Bardstown Bourbon Company using hand-selected American white oak logs with a medium-plus toast and level-three char. Tasting notes include baking spice, clove, orange zest, apricot, butterscotch, apple, cinnamon, and a gentle warming finish. *(00:02:07)*

- Chicken Cock Kentucky Straight Rye Whiskey: A 90-proof rye built on a 95% rye, 5% malted barley mash bill, aged a minimum of two years with barrels ranging two to four years in the blend. Approachable and well-balanced, offering gentle white pepper spice, lemongrass, citrus, spearmint, cinnamon, and a toasted wood note with a hint of bubblegum sweetness on the nose. *(00:18:32)*

- Chicken Cock Weeded Bourbon: A newer core expression bottled at 94 proof, featuring a mash bill of 68% corn, 20% wheat, and 12% malted barley. Inspired in part by historical evidence that James A. Miller incorporated wheat into early Chicken Cock production. Tasting notes include honey bread, raspberry cream, soft sweetness, and a rich, approachable mouthfeel that distinguishes it clearly from the high-rye flagship. *(00:18:44)*

- Chicken Cock Double Oak Kentucky Whiskey: A 10-year-old expression distilled in 2014 with an 80.5% corn, 11% rye, 8.5% malted barley mash bill. Due to an industry-wide oak shortage, the distillate was aged seven years in used bourbon barrels before Chicken Cock transferred it to brand-new level-four char barrels at the top of the Bardstown rickhouse for an additional three years. Bottled at an undisclosed proof, it delivers caramel, dark fruit, toffee, coconut, and a long, rich finish without the aggressive oak often found in traditional double-oak expressions. *(00:46:20)*

- Chicken Cock Miller's Reserve: A limited 2025 release bottled at 115 proof, blending four whiskeys from four states that border the Ohio River — a 10-year Chicken Cock double oak from Kentucky, an 8-year high-rye bourbon from Indiana, a 10-year weeded bourbon from Ohio, and an 8-year weeded bourbon from West Virginia. Created to honor the 1860 loss of 475 barrels of Chicken Cock whiskey when the steamship A.O. Tyler sank in the Ohio River. Tasting notes include dark fruit, fig, pipe tobacco, butterscotch, and a decadent, long-lasting finish. *(00:38:40)*

Whether you're a longtime Chicken Cock devotee or encountering the brand for the first time, this episode offers a rare blend of serious whiskey tasting and genuine historical detective work. Will, Todd, and Drew leave no stone unturned — from original medicinal pint bottles and saloon match dispensers to cornerstone time capsules and mysterious grave markers — making a compelling case that Chicken Cock is far more than a memorable name. It is a living piece of American whiskey history.

Welcome back, Roadies! Todd and Jim are settling into the newly redesigned Corner Rickhouse at the Frankfort Bourbon Society, fresh paint and all, for another wide-ranging tasting session. Todd teases an upcoming Monday Meetup celebrating a milestone birthday, and Jim shares highlights from a family trip to Savannah before the two dive into four distinctly different finished and blended whiskeys that span Colorado craft, orchard-inspired blends, Scotch-barrel finishing, and rare American oak.

On the Tasting Mat:

- Lock & Co. Big Blaze Bourbon: A Denver-based, 95-proof, five-year-old bourbon uniquely finished with charred Aspen wood discs sourced directly from trees destroyed in Colorado's 2020 East Troublesome Fire. The nose opens with smoked maple caramel and a bright, citrus freshness. The palate is clean and straightforward — sweet maple and caramel lead, the smokiness softens mid-palate, and a gentle white pepper spice emerges on the finish. Ten percent of proceeds support Grand County firefighters and first responders. Available in Colorado and online to 48 states for around $56.99. *(00:25:37)*

- Chicken Cock Oh Glory Limited Edition Hunter-Proof American Whiskey Blend: A one-of-a-kind collaboration between Chicken Cock and Laird & Company, blending 70% of Chicken Cock's 95/5 Kentucky straight rye (distilled at Bardstown) with 30% Laird's bottled-in-bond apple brandy, bottled at 100 proof. The nose is an inviting walk through an apple orchard in spring — fresh red apples with a subtle rye mintiness underneath. The palate is buttery and remarkably smooth, with a cool sweet wave up front, almost no mid-palate bite, and a warming, peppery finish that builds with each sip. Twelve thousand bottles released at an MSRP of $65. *(00:43:51)*

- Bardstown Bourbon Company Lox of Jura Barrel Finish: A bespoke blend of 49% 11-year Indiana bourbon (75/21/4), 30% 10-year Indiana rye (95/5), and 21% 12-year Kentucky bourbon (75/13/12), rested an additional 32 months in single malt Scotch whiskey barrels sourced from the Isle of Jura — 84% ex-bourbon and 16% ex-sherry Scotch casks — and bottled at 104 proof. The nose layers honeydew melon, orchard fruit, and gentle malt in a way that is decidedly un-peated and approachable. The palate achieves a remarkable balance among all three components — bourbon sweetness, rye spice, and fruity Scotch character — with the lines between them blurring beautifully. The finish is long and warming, growing more Scotch-forward with time. MSRP $140. *(00:46:55)*

- Bardstown Bourbon Company Discovery 2026: A blend of 55% 10-year Indiana bourbon (75/21/4), 25% 11-year Kentucky bourbon (74/18/8), and 20% 7-year Kentucky bourbon (74/16/10), finished in custom Gariana oak barrels hand-toasted for three hours by Oregon Barrel Works and chosen for maximum summer extraction, bottled at 112.8 proof. The nose presents butterscotch, burnt sugar, and a hint of molasses-like richness. The palate leans sweet and thick with cola-like depth, cooked cherry, and a distinct nuttiness; the finish carries a pleasant citrus-cherry brightness with lingering spice. MSRP $140. *(01:01:13)*

As a bonus pour, the guys also opened the Lost Lantern United States of Bourbon 1776 Edition, a one-time-only cask-strength blend of bourbons from distilleries in each of the 13 original colonies — from Painted Stave (DE) and Liberty Pole (PA) to King's County (NY) and Reservoir (VA) — hand-numbered to 1,776 bottles at 121.4 proof and MSRP $199.99. It rounds out an episode packed with creative finishing techniques, cross-category blending, and the kind of spirited conversation that makes the Bourbon Road worth every mile. Head to thebourbonroad.com to sign up for the Roadie Bar, watch for giveaways featuring full 750ml bottles of the Discovery and Lox of Jura, and we'll see you down the road!