Ever wonder what it actually takes to build, run, and automate a distillery? On this episode, we sit down with someone unknown to most of the general population, but he’s on speed dial for every major prodocuer across the country. A 2023 Kentucky Bourbon Hall of Fame Inductee, and the owner of Distillery Engineering: Pete Kamer. We talk about Pete’s incredible journey from his early days learning the ropes at Four Roses to his milestone career of 27 years at Barton in Bardstown. The distilling world has its own unique engineering hurdles, especially as traditional floor operations transitioned into modern automation. Pete shares his masterclass take on adjusting flavor profiles through still design, yeast, and cuts, and why relying on an operator’s sight, smell, and hearing will always beat looking at a screen.

Show Notes:

• Pete’s career journey from Four Roses to his 27-year legacy at Barton in Bardstown
• The evolution of traditional distillery floor operations into modern automation
• Technical insights into manipulating whiskey flavor profiles through still design, yeast, and cuts
• Why sensory skills—sight, smell, and hearing—beat relying on control-room screens
• The mechanics and engineering hurdles of running a large-scale Kentucky distillery
• The physics and environmental factors that make duplicating the exact same whiskey impossible across different warehouses

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Onyx & Amber’s Guest Blender Series #1 is getting serious buzz… and we see why. A blend of 7–12 year barrels aged in Colorado, bringing peach tea, orange marmalade, brown sugar, and a smooth toasted coconut finish. Is this sleeper hitting above its weight?

DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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It’s This Week in Bourbon for May 15th 2026. Brown-Forman has officially rejected a $15 billion all-cash takeover bid from Sazerac, FBI Director Kash Patel is facing scrutiny with personalized bottles of Woodford Reserve, and Penelope Bourbon has announced Architects of Golf.

Show Notes:

• Brown-Forman rejects Sazerac’s $15 billion takeover bid to maintain family-owned independence
• Sixth Circuit strikes down Ohio’s unconstitutional ban on out-of-state wine shipping
• “Free Our Spirits” campaign launches to privatize North Carolina’s government-run liquor system
• FBI Director Kash Patel under fire for gifting personalized Woodford Reserve bottles
• Little Book Chapter 10 “All the Wiser” debuts with intuitive blending at 122.6 proof
• New Riff 2026 Single Malt features heirloom British barley and five-cask finishing
• Wenzel Distillery Batch 2 Sherry Barrel Finished Bourbon launches as a 119.1 proof limited release
• Green River Honey Finished Bourbon utilizes 100% local, raw honey inside the barrel
• Chattanooga Whiskey marks 10th Bottled in Bond vintage with new five-grain mash bill
• Maker’s Mark honors America’s 250th anniversary with patriotic red, white, and blue bottle
• Town Branch releases 6-Year Wheated Bourbon as its first dedicated wheat expression
• Penelope Bourbon debuts “Architects of Golf” trilogy featuring variable stave finishing intensity

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Ever wonder what’s really going on behind the counter of your local liquor store? On this episode we go back to the retail side of the business. We sit down with Bill Derham, the man behind Frankfort Avenue Liquors here in Louisville Kentucky to talk about his journey from the early days at Liquor World to building a standout store-and-bar destination. The retail world has its own hurdles like navigating inflation, shifting consumer trends, and how shops are handling the pressure of today’s market. Bill shares his take on the explosive rise of vintage spirits, the return of cocktail culture, and why building a community becomes key with rising competition. So whether you’re curious about how local retailers are keeping their shelves stocked or you just want to know the truth about the current state of the industry, Bill lays it all out for you here.

Show Notes:

• Bill’s transition from Liquor World to Frankfurt Avenue Liquors
• The crucial role of community in bourbon retail
• Insights into shifting consumer trends in the bourbon market
• The effects of inflation on pricing in liquor sales
• Addressing the competitive bourbon landscape and allocation challenges
• The growing interest in vintage spirits and craft cocktails
• The necessity of local relationships for liquor retailers
• Future plans and community engagement at Frankfurt Avenue Liquors

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The 2026 Maker’s Mark Wood Finishing Series: The Stewards Release leans hard into dessert vibes. Think toffee, nougat, and chocolate candy bar richness from toasted oak staves. Smooth, sweet, and seriously interesting… but does it stick the landing?

DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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It’s This Week in Bourbon for May 8th 2026. Tariffs between Scotland and the US have been removed, the American Craft Spirits Association (ACSA) has unveiled the Certified Craft Seal, and Stitzel Reserve 31-Year-Old Bourbon Whiskey.

Show Notes:

• President Trump pledges removal of 10% Scotch whisky tariffs to restore trade relations
• John McKillop releases novel Bourbon Brothers featuring rare real-world bottles
• Give 270 hosts Bourbon Strong 50-4-50 raffle benefiting Feeding America
• American Craft Spirits Association launches TTB-approved Certified Craft Seal
• Old Fourth Distillery rebrands spirits portfolio starting with Cane-Based Vodka
• Chicken Cock and Laird’s collaborate on Old Glory Rye and Apple Brandy blend
• Jack Daniel’s debuts ultra-premium Halo MK1 McLaren F1 Team collaboration
• Stitzel-Weller releases $3,000 Stitzel Reserve 31-Year-Old Bourbon at 163.2 proof
• 15 STARS debuts Kentucke County™ line to celebrate America’s 250th anniversary

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On this week’s Bourbon Community Roundtable, the team is throwing down over the biggest rumor to hit the industry in decades: Is Sazerac really trying to buy Brown-Forman for $15 Billion, or is this the ultimate PR stunt? We’re breaking down the health of these two giants and asking the tough questions: Does Brown-Forman actually need Sazerac, or is this just a shark smelling blood in the water? We dig into the strategic timing of the offer and the massive cultural divide between the two companies. From Sazerac’s “boots on the ground” influencer tactics to the legacy-driven machine of Brown-Forman, we analyze the financial mechanics that make this potential deal both fascinating and terrifying. One thing is for sure: the landscape of your local liquor store shelf might never be the same.

Show Notes:

• Sazerac’s potential acquisition of Brown-Forman: excitement and implications
• Financial dynamics and what they mean for both companies
• Brand loyalty’s role and its impact on bourbon consumers
• Predictions on the merger’s likelihood and challenges
• Comparing marketing strategies between Sazerac and Brown-Forman
• Regulatory considerations in the acquisition talks

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Michter’s 10 Year is back and the lines are real. This 2026 release (94.4 proof) delivers big fruit, creamy soft serve vibes, and rich cherry oak. Is it worth the wait?

DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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Is there a better pairing in the world than smoke and oak? Well, today we’re welcoming back to show, Matt Pittman, the founder of Meat Church. Did you know he was a waterboy for Dallas Cowboys Cheerleaders and now he has become the official pitmaster of the Cowboys. Matt built a literal empire out of backyard tailgates and high-quality rubs but his love for barbecue and bourbon are finally coming together. It’s been a minute since we last chatted, and a lot has changed—including Matt joining the Pursuit family is as an investor in Pursuit Spirits. We talk about the parallels between blending a perfect barrel and crafting a world-class brisket, and Matt gives us the inside scoop on his new cola-based sauce and the latest Traeger collab. But the real kicker? We’re officially announcing the Honey Bourbon collaboration between Meat Church and Pursuit Spirits, featuring real Texas wildflower honey.

Show Notes:

• From Cowboys water boy to official pit master
• The bond between barbecue, bourbon, and creating memories
• Matt’s new seasoning products and business evolution
• Sneak peek into the Honey Bourbon project with Pursuit Spirits
• The lifestyle brand of outdoor cooking and family activities

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Rare Perfection 10 Year from Preservation Distillery brings a 3-barrel micro blend at 130.7 proof… and it gets wild. Sweet oak, chocolate milkshake vibes, smoky savory notes, and one of the most surprising pours of the year.

DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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It’s This Week in Bourbon for April 24th 2026. Sazerac has formally offered $15 billion to buy Brown Forman, Uncle Nearest could be forced to shut down within 30 days, and Buffalo Trace Distillery has announced the release of Eagle Rare 30.

Show Notes:

• Jeptha Creed Distillery launches new visitor experiences and single-barrel programs to mark 10th anniversary
• Sazerac launches $15 billion acquisition bid for rival Brown-Forman
• Uncle Nearest faces potential shutdown and insolvency amid financial crisis and default
• Diageo opens new $415 million automated manufacturing facility in Alabama
• Buffalo Trace announces Eagle Rare 30, its oldest age-stated bourbon, for $12,500
• Kentucky Senator Bourbon and PDJF partner for limited 140-bottle charity release
• Jack Daniel Distillery debuts Special Release Small Batch Rye aged 10 years
• Michter’s announces first-ever release of US*1 Barrel Strength Sour Mash in May
• Hard Truth Distilling Co. unveils limited Mizunara Finished Wheated Bourbon
• B.R. Distilling launches unfiltered Blue Note Small Batch Wheated Bourbon
• Maker’s Mark releases 2026 edition of wheat-forward Star Hill Farm Whisky
• Four Roses rolls out second rotation of its Single Barrel Collection nationwide

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Is the era of the secret sourced bottle finally over, or are we just getting started? Today, we’re digging into contract distillation. We’re tracing the roots from the early days of “shhh, don’t tell them it’s MGP” to the massive, high-tech operations like Bardstown Bourbon Company that have turned being a NDP into a badge of honor. But as you, the consumer, gets more sophisticated, the demand for transparency is hitting an all-time high, and we’re talking about why “faking the funk” with a made-up story just doesn’t fly in 2026. We also tackle the elephant in the room: market oversaturation. With speculative investments pouring in and foreign tariffs squeezing exports, the landscape is shifting under our feet. It’s not all bad news. We’re envisioning a true whiskey renaissance as those massive inventories of aging barrels finally hit the market, likely leading to some of the most unique, high-quality releases we’ve ever seen.

Show Notes:

• Historical significance and evolution of contract distillation
• Increased consumer interest in whiskey authenticity and sourcing
• Key players in the current contract distillation landscape
• Risks and opportunities for new distilleries entering the market
• Discussions on market oversaturation and speculative investments
• Effects of foreign tariffs on the whiskey export business
• Predictions for a bright future in whiskey with innovative barrel-aged flavors
• Importance of strong customer relationships for contract distillers

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We’ve been living out of suitcases lately. Between officially opening up the West Coast and those back-to-back market visits, it’s been a whirlwind, but it’s the only way to really see how the brand is landing on the ground. On today’s episode, we’re recapping those travels and diving deep into the inception of Pursuit United Sakura Bloom Bourbon. We talk about the momentum we’re seeing from one release to the next and how a successful launch like this actually dictates our LTO strategy as we start mapping out the calendar for the rest of 2026 and even into 2027.

We also get into the weeds on the “finishing” craze. There is a lot of noise in the market right now, so we’re asking the hard questions: Does a wood-finished product actually land better with the consumer than a wine, spirit, or even a honey-maple finish? Plus, we get honest about the “gut feeling”—could we tell Sakura Bloom was going to be a hit before it ever touched a shelf, or is it always a gamble until the first reviews start rolling in?

Show Notes:

• Market Challenges and Opportunities
• Product Development: Sakura Bloom Bourbon
• Consumer Reception and Market Trends
• The Anticipation of Product Success
• Building Trust with Consumers
• The Relentless Pursuit of Perfection
• Future Product Strategies and Market Adaptation

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Bardstown Bourbon’s new Cascadia Garryana Finish takes straight bourbon whiskey and gives it a unique Garryana oak barrel finish. The result brings rich baking spice, cocoa, brown sugar, and a surprising pear cobbler note that makes this one seriously memorable.

DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

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Does the whiskey industry need another corporate documentary, or does it just need a better script? Today we’re joined by Ryan and Alec Balas, the creative minds behind Whiskeyland TV, to talk about their transition from professional filmmaking to capturing the soul of the bourbon trail. From shooting childhood home videos to their serendipitous entry into the spirits world with their film Runner, the brothers share how a candid “bathtub epiphany” led to a vision for whiskey-centric storytelling that bypasses the big brands to focus on the authentic narratives of smaller producers. In a saturated market that often favors flashy, 15-second clips over substance, Ryan and Alec are focused on nuanced storytelling that resonates with enthusiasts on a personal level. I’ve been a fan of their work and ever since their debut of Whiskeyland of Pursuit as episode 1, they have certainly made a name for themselves in this space.

Show Notes:

• How childhood experiences influenced Ryan and Alec’s creativity
• The origin story of Whiskeyland TV
• The importance of authenticity in whiskey storytelling
• Challenges faced in today’s content creation landscape
• Balancing audience engagement with genuine narratives
• What to expect next from Whiskeyland TV
• The connection between bourbon culture and personal stories

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