On this week’s Bourbon Community Roundtable, our panel is tackling the single biggest shockwave to hit the industry this year: Gallo’s massive acquisition of Four Roses. We’re diving headfirst into what this tectonic ownership shift means for one of bourbon’s most fiercely protected heritage brands. We dissect the massive changes coming to the marketing playbook as corporate retail giant Gallo takes the driver’s seat, debating whether we’re about to see aggressive national distribution, mainstream sports sponsorships, or an entirely new strategy to scale the brand beyond the enthusiast bubble. Of course, it wouldn’t be a roundtable without confronting the ongoing allocation drama and the future of the beloved private barrel program. The team breaks down the internal inventory pressures that strained Four Roses’ retail relationships, and we debate whether Gallo’s massive logistical network can actually repair that broken industry trust. Finally, we throw down over the controversial new Experimental Collection and its debut Mizunara Oak finish, debating whether the core 10-recipe lineup should remain sacred or if it’s time for the brand to push new boundaries under its new corporate umbrella. Pour a glass and join the conversation as we look past the label to see what Gallo’s next move means for your wallet.

Show Notes:

• Evaluating the industry fallout of E. & J. Gallo’s acquisition of Four Roses
• Fred Minnick on the Seagram’s exile, the Kirin rescue, and Jim Rutledge’s legendary brand revival
• The marketing gap: Overcoming Four Roses’ historically quiet consumer footprint
• Streamlining the portfolio, fixing the Small Batch Select naming issue, and eyeing mainstream sports sponsorships
• How inventory strain damaged the beloved Four Roses private barrel program
• Can Gallo’s distribution footprint rebuild broken trust with retailers and whiskey clubs?
• The Experimental Collection debate: Pushing boundaries with Mizunara Oak vs. protecting the core 10 recipes
• Why the panel believes finishes and RTDs need separate branding to protect the Four Roses legacy
• Why Small Batch Select is still a mandatory buy on today’s liquor store shelf

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Bardstown Bourbon Company’s Mars collaboration blends Kentucky bourbon and Japanese single malt in a first-of-its-kind co-aging experiment. The result? Creamy chocolate, Rice Krispie treats, stone fruit, and a finish that completely surprised us. Is this Bardstown’s most unique release yet?

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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Ever wonder how your favorite bottle actually gets onto the liquor store shelf? I’m not talking from a production standpoint but from the actual shipment. This is a fun episode becuase we’re going to cover something almost completely invisible ito the consumer, trucking and logistics. Joining the show is Rebecca Estes, VP of Sales and Marketing at Mr. P Express. At Pursuit, we talk to logisitcs companies all the time because we’re shipping pallets out the door but there’s so much going on that most take for granted. Rebecca was eyeing to be a college professor but left to join the family-owned shipping network founded in 1987. Rebecca takes us through her journey from joining the family business in 2011 to managing a non-stop, 365-day operation where weather patterns, scheduling margins, and road safety dictate whether or not distilleries hit their numbers. This episode is a look into the high-stakes supply chain infrastructure that keeps the entire bourbon trail moving.

Show Notes:

• Rebecca Estes’ pivot from aspiring college professor to navigating a legacy family trucking business
• The invisible logistics web managing raw grains, glassware, and heavy barrel movements across the country
• Demystifying direct vs. brokered freight, BOLs, pro numbers, LTL, and FTL shipments
• Alcohol hauling regulations, DOT compliance checkpoints, and the immense pressure of control state delivery windows
• The dark side of whiskey supply chains: Deconstructing modern cargo theft, electronic paperwork fraud, and load diversion
• Fleet safety protocols, advanced tracking systems, driver training, and rigorous fleet maintenance structures
• The physics of hauling barrels, calculating axle weight limits, and managing rigid legal driver hours
• Trailer mechanics, truck cab configurations, and an honest executive outlook on autonomous self-driving fleets
• Inside the community-first mission of Mr. P Express, including their specialized driver training school programs

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Blood Oath Pact 12 blends 7, 9, and 12-year bourbons with an Italian wine-finished component, creating layers of strawberry compote, pound cake, dark fruit, and earthy complexity. One of the more interesting wine-finished bourbons we’ve tried lately… but is it a hit or a miss?

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 June 19th 2026. Green River Distillery Select Toasted Double Oak Bourbon, the debut of SHANG from the whiskey house, and Lost Lantern has announced the launch the United States of Bourbon collection.

Show Notes:

• Spec’s Family Corp. acquires Lee’s Discount Liquor in first move outside Texas
• Give 270 launches restored 1989 Ford Bronco raffle for Kentucky Jailers Association
• Liberty Pole Spirits and MB Roland team up for America’s 250th anniversary blend
• Green River Distilling Company debuts 8-Year Toasted Double Oak Bourbon
• Coors launches exclusive 110.5-proof Blended American Malt Whiskey in expansion into premium spirits
• Whiskey House of Kentucky and global partners debut innovative SHĀNG baijiu whiskey line
• Town Branch Distillery releases groundbreaking Bourbonola Tropical Style banana seltzer
• Industry veteran Jason Wooler makes comeback with launch of Wooler Brands whiskey
• Lost Lantern launches United States of Bourbon featuring first-ever 50-state blend
• Belmark and ADI Distilling partner for distillery packaging and revenue webinar

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What does it actually look like when your family dinner table conversations literally shape the history of American whiskey? Well today we’re sitting down with a true legend of Kentucky distilling royalty: 2025 Bourbon Hall of Fame Inductee, Craig Beam. Growing up with a last name that defines the entire category, Craig shares what it was really like sitting at the table listening to his father, Parker Beam, and grandfather, Earl Beam, talk shop about Heaven Hill’s fermentation and equipment hurdles while simultaneously working cattle and farming. Craig takes us through his early days of pulling grunt work in vacant rickhouses in 1983, learning the legendary family jug yeast process, and eventually stepping up as Master Distiller. We even get to hear Craig’s story about how casual conversations while working the farm led to the birth of Elijah Craig, Evan Williams single barrels, and the iconic Parker’s Heritage Collection. A master distiller’s job used to mean grain buying, pressure washing, and lab work and not just marketing campaigns but that’s why he’s here today to give us the details about his exciting next chapter at Jackson Purchase Distillery.

Show Notes:

• Craig growing up listening to Parker and Earl Beam balance Heaven Hill distilling mechanics with western Kentucky farming
• Craig’s journey from sweeping out empty rickhouses in 1983 to mastering the family’s secret jug yeast lineage
• An inside look at how farming conversations birthed legendary labels like Elijah Craig and Parker’s Heritage
• Why historic distilling roles required hands-on labor, from grain buying and lab work to pressure washing warehouses
• How Craig Beam and Terry Ballard teamed up in 2021 to scale a hidden contract distilling powerhouse
• Technical insights into how a warmer regional climate impacts early barrel color extraction and aging physics
• Mapping out Jackson Purchase’s experimental library, including wheated mash bills, air-dried staves, and American single malts

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We’ve had a great run relying on volunteers and that original bottling setup in the back of the warehouse—it got us where we are today—but to be honest, things had to change. When you’re looking at your annual sales goals and trying to maintain a consistent product across the board, you eventually hit a ceiling where “the way we’ve always done it” just doesn’t cut it anymore. We spent a lot of time weighing our options, looking at contract bottling and beefing up our hand-lines, but at the end of the day, investing in our own internal infrastructure made the most sense for the future of Pursuit.

Today on the podcast, we’re pulling back the curtain on the process of installing our new bottling line. We’re talking about the headaches, the logistical hurdles, and the small wins that proved we were finally at the scale point to make this a reality. We also get into the weeds on our latest Meat Church collaboration: the Honey Hog Bourbon release. We discuss the inception of the project and, more importantly, the technical challenge of working with honey compared to the wood-finished profiles we’re typically known for. It’s a deep dive into the operational side of the spirits business that you don’t usually get to see.

Show Notes:

• Investing in a Bottling Line
• Challenges and Learning Curves with New Equipment
• Future Needs and Scaling Up
• Considering Bottling for Other Brands
• Navigating Tax Challenges in Distilling
• The Importance of Operational Control
• Future Considerations for Growth
• Quality Control in Bottling
• Introducing the Honey Hog Collaboration
• Reflections on Product Development

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Beyke Blue Corn Double Oaked Batch 1 takes the original blue corn bourbon to another level. Blueberry smoothie vibes, chocolate drizzle, creamy oak, and big dessert energy at 118 proof. This one disappeared FAST for a reason.

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 June 12th 2026. $500,000 of Noble Oak bourbon has been stolen in a truck heist, An organized crime ring targeting high-end whiskey collectors has been solved from the Madisonville Police Department, and Booker’s “The Milkshake Batch” Bourbon gets released.

Show Notes:

• Philadelphia Police and FBI Investigate $500,000 Noble Oak Bourbon Heist
• Lawrenceburg Historic Homes to Host Exclusive Screening and Guided Tours This July
• Madisonville Police Disrupt FB Group Whiskey Scam Defrauding Buyers of $86K
• Whiskey House of Kentucky Lays Off 30% of Staff Amid Industry Slowdown
• Give 270 Announces Next 20/20 Unicorn Raffle Featuring Rare Brown-Forman 150th Anniversary Bottle
• Orphan Barrel Unveils 25-Year Night Sage Blended Canadian Whisky
• Allies for Cherry Point Partners with Bespoken Spirits for Final Flight Reserve Harrier Tribute
• Thirty-One Lengths Launches $1,500 Ultra-Premium Bourbon Honoring Secretariat’s Legendary Victory
• Adventure Spirits Distilling Partners with Toledo Mud Hens for Stadium Craft Cocktails
• Hard Truth Distilling Co. Welcomes Back Double Oaked Sweet Mash Rye at 113 Entry Proof
• Penelope Flips Strategy to Debut New Classic Everyday Bourbon and Rye Series
• Old Fourth Distillery Teams Up with Dragon Con for 2nd Annual Landmark Anniversary Bourbon
• James B. Beam Distilling Company Rolls Out Booker’s “The Milkshake Batch” Bourbon

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On this week’s episode, Kevin Carlson returns to the show and takes total control of the conversation with a rapid-fire set of “whiskey myth-busting” questions that every enthusiast needs to hear. We tackle the age-old debate head-on: was bourbon actually better before the boom, or are we living in a golden era of variety and innovation? We break down whether the concept of a true “daily drinker” is officially dead for the enthusiast, and touch on the eternal battle of proof versus flavor. We argue why higher proof doesn’t automatically mean a better whiskey, because there are fan favorites like Michter’s 10 and Weller 107. Then there is the polarizing rise of American light whiskey and the truth behind age statements. We close things out by busting the romantic myths surrounding dusty bottles, the actual hands-on role of a modern Master Distiller, and whether the little guy stands a chance against heritage giants when releasing an ultra-premium bottle.

Show Notes:

• Comparing the lower prices and dusty availability of the past to today’s massive variety and diverse product landscape
• Analyzing how the explosion of available expressions has changed purchasing habits for casual vs. serious consumers
• Why every whiskey has an ideal balance point and how chasing high proofs can sabotage a spirit’s true profile
• The technical reality of the category and why it gets overhyped when marketed under the guise of traditional bourbon
• Why age statements act as a guide rather than a guarantee of quality for aging barrels in Kentucky climates
• How premium presentation impacts consumer perception and the fine line between creative finishing and masking weak distillate
• The operational reality of today’s heritage producers and why a corporate Master Distiller acts more like a ship captain than a hands-on operator

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Burnt Tavern’s new Kentucky bourbon from Chip Tate brings wild notes of kettle corn, nectarines, golden raisins, and smoky county fair vibes. A double oaked release with a seriously unique profile… but does the finish hold up?

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 June 5th 2026. Uncle Nearest May Have A Buyer, Saga Spirits behind True Story has two alleged lawsuits that just became public, and Four Roses Distillery is introducing Anthology, a new 21 year old bourbon.

Show Notes:

• Uncle Nearest receiver signs letter of intent to sell distillery and assets to Black-owned investment firm
• Wes Henderson’s saga spirits group faces $1.5M in debt lawsuits over Kentucky Castle project
• New Riff Distilling drops exclusive 10-Year-Old Bourbon and Rye for High Note Series
• Michter’s rolls out 10-Year Single Barrel Kentucky Straight Rye for June 2026
• James B. Beam Distilling Co. elevates classic brand with Old Grand-Dad 114 Single Barrel 7-Year
• MANORS Golf and Gentleman Jack launch A Gentleman’s Guide to Golf apparel and content partnership
• Bluegrass Distillers brings back highly anticipated blue corn program with new rye-inclusive mash bill
• Penelope Bourbon hits retail shelves with new Blackberry Old Fashioned ready-to-serve cocktail
• 15 STARS debuts First West Explorer, its first bourbon crafted from 100% in-house black corn distillate
• Knob Creek teams up with Huckberry for custom tote bag and Father’s Day pop-up at Grand Central Terminal
• Stoll & Wolfe partners with Alan Bishop to launch colonial-style Wolfe & Wilson Straight Rye
• Rolling Fork Spirits revives historic 1906 REWCO Rye brand with limited small-batch release
• Koopers Whiskey gears up for Father’s Day with rare 8-year-old Father’s Office Cigar Blend
• Adventure Spirits collaborates with Task Force 20 to release TF20 Bottled-in-Bond bourbon for veterans
• Four Roses Distillery introduces Anthology series with 21-year-old Chapter One: Origin
• Starlight Distillery announces estate-grown Indiana Straight 10-Year Reserve Bourbon at cask strength
• Wild Turkey honors Eddie Russell’s 45th anniversary with Russell’s Reserve 13 Year and custom documentary

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On this week’s Bourbon Community Roundtable, our panel is tackling one of the deepest geek-out topics in the entire whiskey world: the battle over barrel entry proof and how it has evolved over time. While the modern industry has largely settled into an efficiency-driven standard of 120 to 125 proof, we’re digging into the history to ask the ultimate question: did the industry get it completely wrong in 1962, and does the next decade of bourbon belong at 105? With Buffalo Trace dropping a massive new 15-year-old wheated bourbon at a 105 entry proof and Michter’s continuing to dominate the premium space with their signature 103 entry proof, we debate whether a lower entry proof creates a fundamentally superior water-wood-spirit interaction. We’re breaking down the financial temptation that drove the historical shift to 125 proof, the divide between casual drinkers and the hyper-informed enthusiast market, and examining real-world case studies from Wild Turkey, Maker’s Mark, and New Riff to see if low entry proof is a guaranteed flavor hack or if it still comes down to the skill of the producer.

Show Notes:

• How and why the industry legally moved from 110 to 125 proof in the early 1960s
• Analyzing how volume, barrel costs, and efficiency drove production changes over flavor considerations
• How lower entry proof alters wood interaction to deliver enhanced sweetness, complexity, and mouthfeel
• Distinguishing how everyday casual drinkers view production specs versus the hyper-focused whiskey enthusiast
• Examining experimental releases and standards from Michter’s, Buffalo Trace, New Riff, and Wild Turkey
• Predictions on whether craft innovation will force legacy heritage brands to lower their entry proofs

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Old Treasure Bourbon is here… and this 139 proof release drinks WAY easier than expected. Big chocolate, caramel, cereal milk vibes, and one seriously fun pour. Is this hidden gem worth hunting down?

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 29th 2026. New updates happening in the Uncle Nearest case, Wild Turkey brings back the Cheesy Gold Foil, and Bardstown Bourbon Company is going to Mars.

Show Notes:

• A federal judge has expanded Uncle Nearest’s receivership to investigate a secret $20 million loan from Jay-Z’s firm.
• Blending pioneer Nancy Fraley is retiring from Jos. A. Magnus & Co., leaving her legacy with Head Distiller Will Fabry.
• The Kentucky Bourbon Festival introduces a secure, face-value official ticket resale platform via TIXR.
• Filmland Spirits releases The Crimson Cask, a 90-proof noir-inspired bourbon exclusive to Kentucky.
• Blue Run Spirits collaborates with the Indianapolis Motor Speedway for a limited-edition 111-proof bourbon.
• Evan Williams launches officially licensed America250 commemorative whiskeys, donating $75,000 to Folds of Honor.
• Titanic Hotel Belfast partners with Titanic Distillery to launch an exclusive historic Quarter experience package.
• Heaven Hill designates its 2026 Grain to Glass lineup as the “Year of Wheat” across three limited expressions.
• Remus Bourbon introduces the Lou Gehrig Reserve, donating proceeds to the Live Like Lou ALS charity.
• Shortbarrel announces the return of Sapsquatch Bourbon, utilizing a unique two-stage maple finishing method.
• Bradshaw Bourbon rolls out personalized engraved gift sets for Father’s Day through late June.
• Heaven Hill releases a 10-year-old Rittenhouse Rye commemorative edition for America’s 250th anniversary.
• Buffalo Trace revives Colonel E.H. Taylor, Jr. Four Grain and Cured Oak expressions for May 2026.
• Veteran-owned Four Branches Bourbon debuts Liberty Reserve to honor America’s Semiquincentennial anniversary.
• Proof & Wood announces Tumblin’ Dice 13-Year Rye, featuring a 95% rye mashbill at barrel proof.
• 15 STARS debuts First West Explorer, its first bourbon crafted from 100% in-house black corn distillate.
• Garrison Brothers launches the Ranch Reserve Series featuring PX and Oloroso sherry cask-finished Texas bourbons.
• Wild Turkey introduces the Austin Nichols Archives series, debuting with a 16-year-old “Cheesy Gold Foil” tribute.
• Bardstown Bourbon Company debuts a first-of-its-kind Japanese Single Malt co-aged blend with Hombo Shuzo.

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