The Bourbon Road

Welcome back, Roadies, to another episode of The Bourbon Road! Tonight hosts Jim Shannon and Todd are joined by a very special returning guest — Scott Page of My Bourbon Journey — for a deep dive into the world of cigar blend whiskeys. Scott brings nearly a decade of YouTube whiskey content and a genuine passion for the cigar and whiskey pairing lifestyle, making him the perfect companion for tonight's theme. The guys explore what "cigar blend" actually means in the modern whiskey landscape, from price-friendly everyday pours to high-proof cask-strength Canadian whiskeys, all while trading notes on what sticks, wrappers, and ring gauges might best complement each glass.

On the Tasting Mat:

- Wheel Horse Cigar Blend: A five-year Green River-sourced bourbon at 101 proof built on a mash bill of 70% corn, 21% rye, and 9% barley, finished for six to eight months in Port, Cognac, Sherry, and Armagnac casks. MSRP $45. The nose opens with dark jammy fruit, rich nuttiness, and a hint of Pedro Ximénez-style dried cherry sweetness. The palate matches the nose closely with a velvety texture, rye spice, and a satisfying oak backbone — all at a remarkably approachable price point. *(00:04:55)*

- Barrel Cigar Blend: A blend of 7.5- to 18-year bourbons sourced from Indiana, Kentucky, and Tennessee, bottled at 111.2 proof and finished in Madeira, Rum, Armagnac, and Hungarian Oak casks. MSRP $85. The nose carries an intriguing minerality with pencil shavings and a bright citrus-and-dark-fruit combination. On the palate it is notably velvety and sticky with a Dr Pepper-like interplay of baking spice, cola, and dark fruit, closing on a long vanilla custard finish. *(00:16:39)*

- Joseph Magnus Cigar Blend Batch 79: A blend of 11- to 18-year MGP Indiana bourbon finished in Armagnac, Sherry, and Cognac casks, bottled at 127 proof. Blended by master blender Nancy Fraley and dubbed "The Sweet One 2" in her signature poetic tasting notes. MSRP approximately $199. The nose is immediately rich with earthy Armagnac character, baking spice, and Christmas cookie sweetness. The palate delivers a seamless rush of fruit, oak, spice, orange icing, and nutmeg on a long, layered finish that rewards slow sipping. *(00:34:07)*

- Copper & Cask Small Batch Series No. 15 Cigar Blend: A 21-year blended Canadian whiskey originally distilled and matured in Alberta, composed of 17 barrels and finished for approximately six months in Armagnac and Tawny Port casks before being bottled at cask strength — a towering 157.8 proof. MSRP approximately $80. The nose requires careful approach given the proof, but reveals cotton candy, strawberry, and a distinctive funky earthiness. The palate opens with spicy apple juice character, tropical fruit, ripe cheese-rind funkiness, and hints of cocoa powder and raisin on the extraordinarily long finish. *(00:43:43)*

Whether you are a seasoned cigar lounge regular or simply curious about how wine and brandy finishes intersect with good bourbon, tonight's lineup offers something for every palate and wallet. Scott Page is a thoughtful and entertaining guest whose perspective on pairing tobacco and whiskey adds real depth to the conversation. Be sure to seek out his channel, My Bourbon Journey, on YouTube and Instagram, and tune in every Tuesday evening at 8 PM Eastern for his live streams. As always, thanks for riding with us — we will see you down the Bourbon Road.

Welcome back to The Bourbon Road, recorded live at the Bourbon Road Bar in Simpsonville, Kentucky. Hosts Jim Shannon and Todd settle in for a double-barrel recording day — two episodes back to back — and they've dedicated this session entirely to finished whiskeys. Four bottles make it to the mat tonight, each one showcasing a different finishing technique: rum barrels, French and Appalachian oak staves, honey-coated barrels, and maple syrup casks. It is a sweet, sessionable lineup that ranges from 101 to 110 proof, proving that finished whiskeys can be approachable without sacrificing character.

On the Tasting Mat:

- Wheel Horse Double Mash Whiskey, Finished in Caribbean Rum Barrels (101 proof): A limited-edition blend of Green River Straight Bourbon (70% corn, 21% rye, 9% malted barley) and Straight Rye (95.5% rye), each aged a minimum of five years and then finished for up to two years in three styles of Caribbean rum barrels. Distilled at Latitude Spirits (Green River), MSRP $45. The nose opens with molasses, leather, and cooked brown sugar — rich but not heavy. On the palate it delivers a sweet, easy-drinking profile with a noticeable rye bite and a finish that runs a little shy. An excellent candidate for cocktails, highballs, or a few cubes. *(00:03:20)*

- Gypsy Explorer Straight Bourbon, Finished with French and Appalachian Oak Staves (103 proof): The inaugural release in the Explorer series from Eric Church's Gypsy brand. A blend of two six-year-old bourbons — a low-rye Kentucky distillate (sweetness-forward) and a high-rye Indiana distillate (spice-forward) — yielding a combined mash bill of 66% corn, 30% rye, and 4% malted barley, reduced to 103 proof and then finished with staves sourced from the forests of Tronçais, France, and the Appalachian Mountains. MSRP $69.99. The nose is standout: rich, layered, and inviting. The palate softens dramatically into buttery Danish butter cookie territory, with dried apricots, honey, pistachios, and a baklava-like sweetness. Vanilla from the French oak weaves throughout. Approachable enough for any drinker, complex enough to contemplate neat. *(00:10:03)*

- Pursuit x Meat Church Honey Hog Barrel Bourbon (105 proof): A limited-edition collaboration between Pursuit Spirits and Matt Pittman's Meat Church BBQ, designed as a tabletop companion to smoked meats. The blend combines Kentucky (78% corn, 10% rye, 12% malted barley) and Tennessee (80% corn, 10% rye, 10% malted barley) straight bourbons. Finishing involved coating barrels with over 55 gallons of Texas wildflower honey sourced from Burleson's Honey in Waxahachie, Texas. 105 proof, MSRP $79.99 for a 700 ml bottle, primarily available through the Pursuit P Club and the Pursuit Louisville location. The nose is sweet, floral, and unmistakably wildflower honey. The palate follows suit with a large honey presence alongside classic bourbon caramel — forward and sweet. A natural companion for the grill or as a warm-weather sipper. *(00:23:50)*

- Short Barrel Sapsquatch Straight Bourbon, Finished in Maple Syrup Barrels (110 proof): Short Barrel's maple-forward annual release begins with a blend of Kentucky (70% corn, 21% rye, 9% malted barley, aged 6–8 years) and Indiana (75% corn, 21% rye, 4% malted barley, aged 6–8 years) bourbons. Unusually, the whiskey first conditions in stainless steel with sugar maple fusion spirals for six to eight weeks, building a foundation of maple depth and caramelized sugar before ever entering a finishing barrel. It then moves into Kelvin Cooperage toasted barrels that previously held maple syrup sourced from Vermont and Ohio. 110 proof, MSRP $89.99. The nose is dark and maple-rich but measured — not syrup-bomb territory. On the palate: whole-grain pancakes, warm butter, caramelized sugar, and toasted marshmallow, with the maple remaining present but disciplined. Notably, the finish pivots away from sweetness toward toasted oak, giving the whiskey structure and length. *(00:36:01)*

Whether you're a fan of rum-influenced blends, buttery French oak, honey-laced barbecue whiskeys, or maple-driven dessert drams, this episode has something to satisfy every sweet tooth on the tasting mat. Jim and Todd also remind listeners about the upcoming Sample Soirée on August 22nd at the Corner Rick House in Frankfort, Kentucky — home of the Frankfort Bourbon Society — where all those accumulated sample bottles finally get cracked open for the roadies. Sign up at thebourbonroad.com to reserve your spot and grab your official Roadie membership card for the door.

Welcome back to The Bourbon Road, airing from the Bourbon Road Bar in Simpsonville, Kentucky. This week Jim Shannon rejoins co-host Todd after a week away, and the two dive into a four-bottle lineup that spans continents, traditions, and corn colors. The session opens with a pair of Japanese-influenced whiskeys before pivoting to a high-rye Kentucky icon and a blue corn single barrel that rounds out one of the more eclectic tasting mats the show has assembled.

On the Tasting Mat:

- Bardstown Bourbon Company Distiller's Reserve – Mars Single Malt Japanese Blend: A 109.8-proof collaborative release blending 69% Kentucky 10-year bourbon (74 corn / 18 rye / 8 malted barley), 8% Kentucky 16-year bourbon (75 corn / 13 rye / 12 malted barley), 20% Mars Komagatake 5-year 100% malted barley, and 3% Mars Shinshu 5-year 100% malted barley. The Japanese whiskeys were co-aged with the Kentucky bourbons in barrel for a full year in Kentucky rather than merely finished. Available in 375ml at an MSRP of $100. The nose opens with bright orchard fruit, plum blossom, and a floral spring-day quality. On the palate it delivers concentrated, intense flavor with a mid-palate tingle, rich dark plum, orange marmalade, honeydew, and a savory undertone riding alongside well-integrated oak. *(00:02:52)*

- Yokai Small Batch Bourbon (Mugen Spirits, 3rd Release): A 117-proof small batch aged 7–8 years, produced by Louisville-based Mugen Spirits, co-founded by Kojin Tashiro and Justin Delaney. The distillate is sourced from Bardstown Bourbon Company. Labels are created by a Japanese artist, and the name draws from Japanese folklore creatures. MSRP $99.99. The nose is classic and inviting — vanilla cream, cherry, and butterscotch caramel. The palate surprises with intensity: big flavors up front transitioning to a smokier, oakier back palate, with a notable red hots-style sizzle on the sides and rear of the mouth, hints of candy green apple, and a lingering almond nuttiness. *(00:12:52)*

- Willett Family Estate Small Batch Bourbon: A cask-strength expression bottled at approximately 126.6 proof, blending 70–80% of Willett's high-rye mash bill (52 corn / 38 rye / 10 malted barley) with 20–30% of their traditional mash bill (72 corn / 13 rye / 15 malted barley), aged 4–5 years across roughly 50-barrel batches. MSRP $65. The nose is unmistakably Willett — spiced gumdrops, menthol, and grain from the pot still, balanced by sweet ethanol appropriate to its proof. On the palate, a bold upfront spice bite gives way to root beer float, Maraschino cherry, whipped cream, and a sassafras-like hound quality, with the finish fading a touch quicker than the powerful front palate suggests. *(00:27:44)*

- Bluegrass Distillers Blue Corn Single Barrel Bourbon (7 Year): A single barrel expression bottled at barrel strength, 129 proof, from Elkwood Farm in Midway, Kentucky. The mash bill is 70% blue corn, 21% rye, and 9% malted barley, aged 7 years. MSRP $70, available at the distillery. The nose is subdued and corn-forward with a light graininess and a hint of blueberry. The palate opens up considerably: buttery and pastry-forward with blueberry hand-pie character, a glazed pastry quality, burnt orange citrus notes, and a slow, warming burn. The finish is notably long and satisfying, distinguishing it from the more front-loaded expressions on the mat. *(00:34:29)*

Jim and Todd close out the episode with a reminder about their upcoming Roadie gathering at the Frankfurt Bourbon Society on August 22nd from 5–8 PM. Entry is $5 (temporary FBS membership) and requires a Bourbon Road member ID card — sign up free at TheBournonRoad.com to get yours and RSVP through the Roadie Bar event calendar. Expect a room full of sample bottles, Frankfurt Bourbon Society members, door prizes, and good company. Whether you're a local Kentucky Roadie or making a bourbon trail weekend of it, come find Jim and Todd and raise a glass in person.

Todd flies solo this week on The Bourbon Road, welcoming back Rick and Ricky Johnson of 15 Stars Bourbon for their third appearance on the show. The father-and-son team behind one of Kentucky's most decorated independent blending operations returns to walk through the newly revamped First West lineup — four expressions that mark a landmark moment for the brand: the first releases to feature whiskey distilled entirely by the 15 Stars team, including juice made from their proprietary heirloom corns. Rick and Ricky share the full origin story of why they got into the business, how a single black popcorn corn variety sparked the whole journey, and why patient, fully mature whiskey and obsessive flavor-proofing sit at the core of everything they do.

The conversation covers the philosophy behind blending for the best possible flavor rather than chasing a predetermined profile, the surprisingly visual experience of fermenting black corn (picture a literal witch's brew), the distinct flavor contributions of red, white, blue, and black heirloom corns, and why filtration matters just as much as proof when it comes to mouthfeel. Rick teases a very limited, very old upcoming release and an exclusive cigar-blend expression set to debut at the Kentucky Bourbon Festival — and Todd can barely contain himself.

On the Tasting Mat:

- First West Explorer: A five-grain wheated bourbon blending 15 Stars' own six-year-old black corn mashbill (70% black corn, 18% wheat, 12% malted barley) with a five-year-old yellow corn mashbill (70% corn, 18% rye, 12% malted barley). Bottled at 95 proof and retailing around $49.99, this is the first 15 Stars release made entirely from juice they distilled themselves. Expect meringue-level dessert sweetness, buttery vanilla wafer, caramel corn, and a distinctive peppery finish that traces directly back to the black corn. *(00:12:57)*

- First West Small Batch: A six-grain blend anchored by 15 Stars' proprietary red, white, and blue corn mashbill — all three distilled together — combined with two separate yellow corn bourbon mashbills. Maximum 25 barrels per batch, bottled at 102 proof and retailing around $59.99. The red, white, and blue corn entry sits at 103 proof into the barrel. Softer and more fruit-forward than the Explorer, with dark cherry pie, citrus lift, and rich caramel on the palate. *(00:26:27)*

- First West Toasted Oak: Built on a base very similar to the Small Batch, then finished in two distinct toasted oak profiles simultaneously — 60% in a sweeter caramel-and-maple profile, 40% in a more oak-forward profile — before the two portions are recombined. Bottled at 98 proof and retailing around $69.99. The toast adds depth and richness without overwhelming the underlying bourbon character; the nose delivers a satisfying layered complexity of toasted wood and the fruit-forward notes of the base blend. *(00:39:13)*

- First West Extra Aged: The only expression in the First West line without heirloom corns, and the only one featuring a high-malted-barley mashbill (at roughly 10% of the blend). A blend of three different eight- and nine-year-old bourbons, bottled at 110 proof (confirmed from label review). Retails around $79.99. The extra barrel time delivers elegance and softness: grain character has receded and rich barrel influence steps forward, with plum, dark stewed fruits, orange marmalade, and a full-bodied depth anchored by that malted barley accent. *(00:58:17)*

First West is available at retail in approximately 20 states across the eastern United States, with select availability at the Bardstown Bourbon Company distillery. All four expressions — and additional 15 Stars and Kentucky County releases — can be ordered online at 15stars.com with shipping to 43 states. Stay current with new releases and early announcements by signing up for Ricky's personal newsletter at the 15 Stars website, or follow the brand on Facebook and Instagram at @15StarsBourbon.

Welcome back to the Bourbon Road Bar, where Jim and Todd settle in for a five-bottle session packed with limited releases, aged expressions, and a little bit of everything the whiskey world has to offer right now. Tonight's lineup spans wheat whiskey, high-rye bourbon, east-coast rye, and some serious Beam family heavy-hitters — all barrel strength, all worthy of serious attention.

On the Tasting Mat:

- Makers Mark Star Hill Farms Wheat Whiskey 2026: A 116.4-proof wheat whiskey bottled at 700ml, featuring a revised mash bill of 62% malted wheat, 27% wheat, and 11% malted barley — including undisclosed amounts of hard red and hard white wheat, plus experimental barrels pulled from three warehouses with a 20-point proof swing. Aged 7–8 years. The nose opens with earthy cherry, turkey figs, and dark fruit, while the palate delivers an oily, velvety texture with baking spices, vanilla, and a distinctive wheat whiskey bite on the back of the palate. MSRP $100. *(00:01:48)*

- New Riff 10 Year Bourbon 2026: Bottled at 116.9 proof from a mash bill of 65% corn, 30% rye, and 5% malted barley, this Kentucky bourbon offers a nose of caramel, vanilla, and baking spices with a hint of root beer. On the palate, a honeyed peach and dried apricot character emerges alongside tobacco, leather, and mature oak — drying toward the finish with impressive length. Available at New Riff Distillery and to whiskey club members. MSRP $89.99. *(00:09:50)*

- New Riff 10 Year Rye 2026: A 95% rye, 5% malted barley mash bill bottled at 118.8 proof, this east-coast rye comes in at the same price point of $89.99. The nose is immediately striking — spearmint, pine forest, citrus zest, and dried orange. The palate is exceptionally thick and viscous, carrying the mint and zest through with clove, pine nut, and a cooling quality that gives way to a long, peppery oak finish. Available at New Riff Distillery and to whiskey club members. *(00:17:00)*

- Little Book Chapter 10 "All the Wiser" 2026: Freddie Noe's tenth Little Book chapter is an homage to the beloved Chapter 3 "The Road Home," blending 11-year Knob Creek, 14-year Basil Hayden, 10-year Booker's, 9-year Baker's, and a 4-year Jim Beam finished in sherry and toasted casks — all uncut at 122.6 proof. The nose is rich and mahogany-dark with vanilla, nuttiness, and a subtle sherry influence. The palate is decadent: dark Luxardo cherry, chocolate, snicker-like nuttiness, molasses, and a long, spicy, sizzling finish that simply refuses to leave. MSRP $160 for 750ml. *(00:27:17)*

- Booker's 2026-01 "Big Easy Batch": The first Booker's batch of 2026, named in honor of Booker Noe's legendary love of New Orleans, is aged 7 years, 2 months, and 15 days at a big 129.1 proof. Mash bill is 77% corn, 13% rye, and 10% malted barley. The nose presents caramel apple, green apple, and pie crust. On the palate, a perfectly cooked caramel apple pie character develops with a noticeable fruitiness that runs a bit off the typical Booker's nutty profile — finishing with warmth and spice. MSRP $100 for 750ml. *(00:37:14)*

Five barrel-strength pours, two distilleries, and one very tough call at the end — this is the kind of evening that makes the Bourbon Road Bar worth pulling up a stool for. Whether you're hunting shelf staples or chasing limited releases, tonight's lineup has something to put on your radar. As always, check out the full tasting notes and scores over at TheBourbon Road.com, and we'll see you down the Bourbon Road.