Aussie Bourbon Lovers

Aussie Bourbon Lovers
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Australian Bourbon Lovers enjoying one pour at a time, sharing the magic of bourbon whiskey with Australia.

  1. 2 DAYS AGO

    Inside The Blending House With Master Blender Ashley Barnes [Extended Episode]

    This is a different kind of episode and an extra long one, because Ashley Barnes takes us deep into the actual process of blending bourbon at The Blending House in Kentucky. Ashley is the Master Blender here, and instead of simply pouring us a finished whiskey, she walks us through how a real blend comes together. Starting with 18 barrels, she explains how she evaluates them, separates them into flavor groups, and builds them back up into something balanced, expressive and true to the intended profile. We talk about base notes, fruit notes, top notes, vanilla-forward barrels, and why some barrels are better as single barrels while others need to be part of a bigger blend. Ashley also explains how blending can work across mash bills, how she can often predict when a barrel will nose-dive with age, and why proofing is one of the biggest turning points in the whole process. Along the way, she shares the chemistry behind flavor, how compounds behave differently in ethanol and water, why she lets blends rest before making decisions, and how she brings in outside palates to challenge her assumptions and refine the final product. If you’ve ever wondered how a bourbon brand keeps its flavour profile consistent, or how much work really happens behind the scenes before whiskey hits the bottle, this episode is a proper masterclass. Chapters 00:00 Why this episode is different 00:45 Meet Ashley Barnes 02:00 Starting with 18 barrels 04:30 Separating flavor groups 05:45 Evaluating barrels 07:15 Vanilla, corn and chemistry 09:15 Blending across mash bills 10:45 Predicting ageing performance 12:00 Learning from legends 14:15 Tasting the base blend 15:30 Mixing paint and building flavor 16:15 Vanilla-forward barrels 17:30 Single barrels vs blend-friendly barrels 19:30 Letting others taste the work 20:45 Why technique matters 22:10 The “dump and pray” blend 23:30 Same barrels, different result 24:45 Gathering outside feedback 26:00 Letting a blend rest 27:10 Finding the perfect proof 28:00 Holiday Toast and flavour goals 29:30 Keeping detailed notebooks 30:30 Final thoughts

    32 min
  2. WhistlePig 10 Year Rye: The Bottle That Changed Our Minds

    5 MAR

    WhistlePig 10 Year Rye: The Bottle That Changed Our Minds

    This episode is all about rethinking rye whiskey. We’re drinking WhistlePig 10 Year Small Batch Rye, a Vermont whiskey that helped change our minds about rye. WhistlePig started as a non-distilling producer, sourcing whiskey before eventually building its own distillery. Under the guidance of legendary Master Distiller Dave Pickerell, the brand became one of the most recognised names in American rye. The whiskey itself is surprisingly fruity and approachable. We’re picking up apricot, nectarine, spearmint freshness, white chocolate sweetness and a gentle pepper spice on the palate. Along the way we talk about why rye grows better in northern climates, how bourbon drinkers often evolve into rye drinkers, and the growing whiskey tourism scene including WhistlePig’s impressive tasting experience in Louisville called The Vault. Most importantly, we talk about how one bottle can completely change your opinion about a style of whiskey. If you’ve ever said “I’m not a rye drinker”, this episode might convince you otherwise. Chapters 00:30 WhistlePig 10 Year Small Batch Rye 01:10 The WhistlePig backstory 02:00 What an NDP is 03:00 Stone fruit notes on the nose 04:00 White chocolate and mint notes 05:00 Fruity palate with pepper spice 06:30 The Liquid Death collaboration 07:00 Where rye grows best 07:30 WhistlePig’s Louisville tasting experience 08:40 Becoming a rye drinker 09:20 Gateway rye whiskeys

    10 min

  3. 26 FEB

    New Riff Single Barrel – KBF 2025 Pick

    We’re cracking open a New Riff Single Barrel from Kentucky Bourbon Festival 2025, signed by Master Distiller Brian and chosen as a  Distiller’s Row pick. New Riff built its name on transparency and tradition, non chill filtered, bottled in bond releases, and a commitment to quality. This single barrel clocks in at 116 proof and delivers deep caramel, dried fruit, leather and earthy richness from nose to finish. But the bigger question we explore is this: when you’re surrounded by incredible bourbon at a festival like KBF, how do you decide which single bottle gets the precious luggage space? We unpack what makes a single barrel special, whether blends are actually more reliable, and whether the market is starting to feel saturated with “single barrel” labels that don’t always carry the same meaning. This one stood out not because it shouted the loudest, but because it felt balanced, layered, and genuinely unique. Chapters 00:00 The pour and the signature 00:45 New Riff’s backstory 02:00 Philosophy – non chill filtered and bottled in bond 03:10 Nose – Werther’s and leather 04:45 Palate – caramelized date richness 06:00 Choosing one bottle at KBF 08:00 Unique vs too different 09:30 Single barrel vs blend

    10 min
  4. A Holiday In A Glass: Maker’s Mark Singapore Edition

    19 FEB

    A Holiday In A Glass: Maker’s Mark Singapore Edition

    This episode is about more than bourbon. It’s about travel, memory, and the way a bottle can take you straight back to a moment in time. We’re drinking the Maker’s Mark Singapore City Expression from the Wood Finishing Series, one of the international airport exclusives that can only be purchased in that specific city. Using Maker’s unique stave finishing process, this release builds on the familiar Maker’s profile but layers in rich cherry confectionery notes, milk chocolate, custard sweetness and gentle spice. We unpack how the stave finishing works, why these bottles are surprisingly difficult to get, and what makes airport-exclusive bourbon hunting such a strange and wonderful challenge. Most of all, we talk about how certain bottles carry personal meaning. This one takes us straight back to a family holiday in Singapore, late nights, incredible food, and a few slightly questionable footwear decisions outside a bar. Sometimes the best story in the glass is your own. Chapters 00:10 The pop and first impressions 00:40 What the Singapore City Expression is 01:50 How Maker’s stave finishing works 03:10 Tasting notes – cherry and chocolate 04:40 What makes this different to standard Maker’s 06:00 Airport-only exclusives explained 07:40 The Singapore family trip memories 09:00 Why Maker’s is always approachable 10:40 Sentimental bottles and storytelling 12:00 Can you still find these

    11 min

  5. 12 FEB

    Michter’s Barrel Strength Rye (2016) Bottle Kill With Denver Cramer

    Denver Cramer is back, and we’re finishing a bottle the right way: on the mic, with a Michter’s Barrel Strength Rye (2016). We talk about the signature Michter’s profile and why it hits so consistently. Denver’s take is simple and convincing: barrels, careful temperature control during ageing, and that lower barrel entry proof mindset that prioritises flavour over efficiency. Then we get nerdy about glassware. Denver explains what the glass is doing by pushing off volatile alcohol so the flavours show up cleaner, which becomes immediately relevant when we wildly underestimate the proof. From there it turns into a broader conversation about rye. Why it’s harder to distil, why a truly great rye is rare, and how the real world of whiskey includes commercial decisions: barrels that don’t fit the “house profile”, blending constraints, and why some great liquid never becomes the product people expect. If you’ve ever wondered why Michter’s feels so recognisable, this one connects a lot of dots. Chapters 00:00 Intro and bottle kill 00:26 Michter’s Barrel Strength Rye (2016) 00:55 Why rye is difficult to distil 01:15 The Michter’s profile 01:55 Proof guess and reveal 02:28 What the glass is doing 03:00 Passion vs commerce 03:30 Do we actually like rye? 04:50 Secret samples and rye rabbit holes 05:35 Barrels that don’t fit the profile 06:40 Why Denver loves Michter’s 07:35 The “no 10-year release” philosophy 09:10 Picking Michter’s in a blind tasting

    12 min
  6. Cinnabon In A Glass: Casey Jones Cinnamon Cut Whiskey

    5 FEB

    Cinnabon In A Glass: Casey Jones Cinnamon Cut Whiskey

    This episode is a little different. We’re drinking Casey Jones Cinnamon Cut Whiskey, a pour that doesn’t pretend to be subtle and doesn’t try to be bourbon. The aroma hits instantly. Cinnamon scrolls, bakery air, full-bodied spice. If you love cinnamon, this one is impossible to ignore. We unpack the incredible Prohibition-era story of Casey Jones, the master still maker whose square copper stills were designed to be portable and fit into getaway vehicles. Today, the brand is being revived by the family using the final still Casey himself built. We also break down the two bourbon rules this whiskey deliberately breaks, why it’s labelled as a whiskey instead of a bourbon, and why starting with real bourbon before adding natural cinnamon, vanilla and clove makes all the difference. This isn’t Fireball. It’s smoother, richer, and more intentional. It might even be the perfect gateway whiskey for someone who loves cinnamon but hasn’t quite found their way into bourbon yet. Chapters 00:00 Pour and first impressions 00:40 Cinnamon on the nose 01:45 Why we bought this bottle 02:30 Casey Jones and Prohibition stills 03:40 Square still design and portability 04:45 The bourbon rules it breaks 06:10 Why it’s a cinnamon cut whiskey 07:10 Gateway whiskey conversation 08:30 Fireball comparison 09:45 Who this is for

    10 min

  7. 29 JAN

    Bardstown Origin High Wheat: 39% Wheat And The Science Of Entry Proof

    We’re back at Bardstown Bourbon Company with Jake Sulek in the Heritage Library to taste the Origin Series High Wheat, the newest addition to Bardstown’s flagship lineup. This one pushes wheated bourbon into a big territory, with 39% wheat and only 53% corn in the mash bill. Jake walks us through what makes a bourbon “wheated”, why wheat tends to drink softer than rye, and the flavour lane he gets from this bottle: stone fruit, baked peaches, crème brûlée, lemon cake, and a mellow, easy-sipping finish. Then we go deep on one of the most interesting parts of the conversation: barrel entry proof and why Bardstown fills this whiskey at 108 proof, far lower than the 120 proof used across the rest of the Origin series. The key idea is solubility: some oak compounds dissolve better in water and some dissolve better in alcohol, which means entry proof can influence whether you pull more wood sugars (caramel, butterscotch, toffee) versus more vanillin. We also talk about Bardstown’s custom distilling program (300+ partners), and the very real experiment happening in their glass-fronted warehouse, where sunlight and heat exposure could be creating entirely new ageing outcomes over time. Chapters 00:00 Back in the Heritage Library 00:25 Origin High Wheat overview 00:55 Wheated bourbon basics 01:40 What wheat contributes to flavour 02:40 Low barrel entry proof explained 03:20 Water vs alcohol extraction 03:50 Ageing water in a barrel? 04:40 Proof reveal and why it drinks easy 05:30 Rye vs wheated preferences 06:05 “Barrel-aged water” as a concept 06:35 Custom distilling program 07:10 The glass rickhouse wall 08:20 Why the experiment matters

    9 min
  8. Trees, Barrels And Better Bourbon | Independent Stave Company and Bookers

    22 JAN

    Trees, Barrels And Better Bourbon | Independent Stave Company and Bookers

    This episode is all about barrels and why they matter more than most bourbon drinkers realise. While sipping Booker’s bourbon, we unpack our visit to Independent Stave Company in Kentucky. From hand-selecting oak staves to steam-bending barrels with no glue, the craftsmanship behind every barrel blew our minds. We talk through why barrels are built the way they are, how different distilleries specify their own unique barrel profiles, and why something as simple as seasoning time can dramatically change flavour. We also learned something surprising. An empty barrel has a shelf life. Once it’s made, it needs to be filled quickly or it starts losing its ability to function properly. It’s a detail we’d never considered before and it completely reframed how we think about bourbon production. If you’ve ever wondered why two bourbons made from similar mash bills can taste wildly different, this episode gives you a big part of the answer.   Chapters: 00:00 Opening pour and Booker’s 00:45 Why barrels are everything 01:40 Visiting Independent Stave Company 02:45 From tree to stave 04:10 Building barrels without glue 05:45 Steam bending oak 07:10 Distillery barrel specifications 08:40 The two-week barrel window 09:45 Why cooperage tours matter 10:10 Final thoughts on wood and flavour

    11 min
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Ratings & Reviews

5
out of 5
6 Ratings

About

Australian Bourbon Lovers enjoying one pour at a time, sharing the magic of bourbon whiskey with Australia.

Information

  • Creator
    Aussie Bourbon Lovers
  • Years Active
    2024 - 2026
  • Episodes
    95
  • Rating
    Clean
  • Copyright
    © Copyright 2025 All rights reserved.
  • Show Website
    Aussie Bourbon Lovers

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