The Bourbon Road

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!

Welcome to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter hit the road, navigating a snowy and icy Kentucky winter to visit the historic Sugarbush Farm in Perryville, Kentucky. They are joined by special guests Lizzie and Aaron Haynes, the passionate founders of Peter E. Hart Spirits.
The episode delves deep into the rich history of the farm and its namesake, Sergeant Peter E. Hart. Lizzie shares the incredible story of her great-great-great-grandfather, a Union cavalry sergeant who rode with the 13th Union Cavalry—known as "The Dreaded 13". Sgt. Hart survived the bloody Battle of Perryville in October 1862 and later returned to purchase the very land where Lizzie and Aaron now live and operate their business.
We explore how the couple drew inspiration from this family legacy and granddaddy's porch-side cigar sessions to launch their own whiskey brand. Aaron, a chemical engineer trained through the University of Kentucky's distillation program, brings his technical expertise to the crafting and blending process, ensuring every bottle honors traditional Kentucky methods. The couple discusses the challenges and triumphs of launching their brand as a non-distilling producer (NDP) in 2020, and their exciting future plans to build a 500-gallon still and a tasting room directly on their historic family property.
In this episode, the tasting mat features three exceptional expressions crafted by Aaron and Lizzie. The hosts break down the flavor profiles of each:
Peter E. Hart Kentucky Rye Whiskey: This rye whiskey is finished in a freshly poured bourbon barrel that was smoked for eight hours with burning staves. Bottled at 100 proof, this expression features a unique sweet smoke profile that tones down the traditional rye spice. The brand blends rye whiskeys that are no younger than three years. The hosts note a chalky Necco candy aroma alongside a light, elegant fruitiness on the palate.

Peter E. Hart Wheated Kentucky Straight Bourbon (Single Barrel): This limited-edition bourbon originally came out of the barrel at a 130 cask strength before being expertly proofed down to 112 to find the perfect flavor balance. It features a highly unique mash bill using honeyed wheat and honeyed malted barley. The hosts rave about its rich mahogany color, deep caramel notes, and a satisfying butter pecan finish.

Peter E. Hart Double Oaked 8-Year-Old Kentucky Straight Bourbon: Sourced from Jim Beam, this 105-proof bourbon is double oaked for three months in a Level 4 char ISC barrel without toasting. Its mash bill consists of 67% corn, 23% rye, and 10% malted barley. The secondary maturation creates an elegant, robust pour with intense notes of stewed plums, leather, dried black cherries, and a cinnamon hard candy finish.

Listen in as Jim and Todd savor these incredible pours, discuss the balancing act of running a growing family business, and learn how Peter E. Hart Spirits is blending rich Civil War history with top-tier Kentucky whiskey.

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!