The Bourbon Road

The Bourbon Road
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The Bourbon Road is two friends sharing pours and good stories with interesting guests. Each week we sip on bourbon while talking with celebrities, musicians, chefs, authors, industry experts and everyone in between. If bourbon makes it better... or even the other way around, then we want to talk about it.

  1. 5 DAGE SIDEN

    All Rye Everything: Short Barrel, New Riff, Frey Ranch & More

    Jim Shannon and Todd Ritter are back at the Bourbon Road bar for a dedicated rye whiskey night, working through five distinct expressions that showcase the breadth and character of American rye. From honey-finished blends to farm-strength single-grain pours, the lineup spans distilleries across Nevada, Ohio, Maryland, Kentucky, and Atlanta, giving listeners a wide-angle view of what rye whiskey looks like in 2025 and beyond. On the Tasting Mat:** - Short Barrel After Swarm 2: A blend of MGP and Green River 95/5 rye finished in Kelvin Cooperage barrels previously soaked with Oregon meadow foam honey for approximately 10–11 months, then aged an additional 11–12 months in those honey-conditioned staves. Bottled at 108.6 proof and retailing around $115, this six-plus-year expression opens with unmistakable honey on the nose alongside coconut and vanilla, leading to a syrupy, well-balanced palate of rye muffin, honey butter, and toasted pine nuts, with a finish that drifts toward Mexican chocolate and dried chili. *(00:01:19)* - New Riff 10 Year Malted Rye: A special limited 375ml release from New Riff Distilling in Newport, Kentucky, drawn from a two- to three-barrel blend of 100% malted rye aged a minimum of ten years and bottled at 118.8 proof (approximately $46 for the 375ml). The nose offers earthy, chalky minerality with underlying fruit and aromatic spice. On the palate it shows a softer, grain-forward character with dry dark chocolate, mint, and a coniferous, living-forest quality on the finish. *(00:09:23)* - Frey Ranch Farm Strength Uncut Rye: A 100% Canadian winter rye expression from Frey Ranch in Northern Nevada, distilled and aged on the same 2,500-acre farm where the grain is grown, aged a minimum of six years and bottled at cask strength, 124.52 proof. Available exclusively through the distillery's online shop at $79.99, this pour delivers an exceptional grain-forward nose with cream sweetness, fresh strawberry, and an almost field-fresh rye character. The palate is smooth and deceptively easy-drinking for the proof, with candy cinnamon and a long, clean finish that highlights the integrity of the single-farm grain. *(00:16:01)* - Pursuit United Triple Mash Rye: Blended and bottled by Pursuit United in Louisville, Kentucky, this expression combines three distinct mash bills — Sagamore Spirits high-corn rye (52% rye / 43% corn / 5% malted barley), Sagamore Spirits 95/5 rye, and Bardstown, Kentucky 95/5 rye — with barrels ranging roughly four to eight years old, all bottled at barrel proof of 124.8 and retailing for $79.99. The nose is warm and holiday-spiced with dark fruit, nutmeg, cinnamon, and a hint of citrus. The palate is buttery and velvety with blueberry, lemon sorbet, and a trefoil-cookie sweetness, finishing long and satisfying. *(00:25:53)* - Archer Eland Cashmere Rye: A collaboration between founder Wendy Pevich (formerly of Penelope Bourbon) and Middle West Spirits in Columbus, Ohio, this expression uses 100% Ohio-grown rye — a combination of standard and malted rye — aged approximately seven years and bottled at 126 proof, retailing for $84.99. The nose leads with dried apricot, peach, and a malt-forward fruitiness. On the palate it balances earthiness, ripe fruit, and a pronounced spicy mint-pepper character, with a medium-length finish carrying peach soda and fresh mint. *(00:32:38)* Rye whiskey night at the Bourbon Road bar proved once again that the category rewards exploration. Whether you gravitate toward the softer, sweetened side of the spectrum or prefer high-proof grain-forward expressions straight from the farm, this lineup offered something for every rye enthusiast. All five bottles are available now or through their respective distillery channels, and every one of them makes a compelling case for keeping a rye or two on your shelf year-round. Check out our new site at: https://thebourbonroad.com

    47 min.

  2. 22. APR.

    492. Old Glory Distilling Co: Clarksville's Grain-to-Glass Story with Devin Puckett

    Jim Shannon and Todd Ritter welcome Devin Puckett, Brand Representative for Old Glory Distilling Co. out of Clarksville, Tennessee, to the Bourbon Road. Devin shares the remarkable origin story of Old Glory — from founder Matt Cunningham's days as a firefighter devising a distillery plan in his mid-twenties, through the COVID pivot to hand sanitizer that ultimately funded a towering 24-foot Vendome copper column still, to the 8,650-barrel warehouse that stands today. Devin also reveals his own path into the industry: a Ball State grad from northern Indiana who married into the Cunningham family, sold RVs, and answered a text message that changed everything. **On the Tasting Mat:** - **Old Glory Tennessee Bourbon Small Batch (90 Proof):** A grain-to-glass Tennessee bourbon distilled on a Vendome copper column still from a mash bill of 73% corn, 19% rye, and 8% malted barley, aged approximately three and a half years in new char #4 Kelvin barrels. Bright and clean on the palate with a dry finish, green apple, caramel drizzle, and light citrus — an accessible everyday pour at an approachable price point. *(00:09:50)* - **Old Glory Tennessee Bourbon Bottled in Bond (100 Proof):** Drawn from 15–20 hand-selected pot still barrels and aged five years — an extra year beyond the minimum bonded requirement — this expression steps up the complexity considerably. The same 73/19/8 rye mash bill opens into darker fruit, rich brown sugar, cardamom, cinnamon, and a wave of baking spices, with a noticeably fuller, rounder texture. *(00:30:34)* - **Old Glory Tennessee Bourbon Single Barrel #271 (121.7 Proof / 5 Years 9 Months):** Selected by master blender Caleb Martin, this cask-strength pot still expression offers an entirely different dimension — a lush dessert character of blackberry cobbler, buttery dark fruit, and a lingering finish that keeps unfolding. One of the early pot still barrels that helped define Old Glory's identity before the column still era. *(00:44:10)* From a cornfield off I-24 to nearly 9,000 barrels of aging Tennessee whiskey, Old Glory is a distillery doing it the long way — grain to glass, family owned, community rooted. With a double oak release on the horizon, 100% rye and wheat casks quietly maturing in the warehouse, and a thriving on-site restaurant and event venue, there's plenty of road ahead for Clarksville's homegrown spirit. If you find yourself between Nashville and the Kentucky border, Old Glory Distilling Co. is more than worth the detour.

    1 t. 4 min.

  3. 15. APR.

    Five Premium Pours: From Gatsby to Garryana Oak

    The Bourbon Road crew is back with an exceptional lineup of five premium pours that showcase the diversity of bourbon craftsmanship. Jim Shannon and Todd Ritter kick off with the 2025 Remus Gatsby Reserve, a 15-year-old 102.8 proof straight bourbon from MGP's Ross & Squibb Distillery, released to celebrate the 100th anniversary of F. Scott Fitzgerald's "The Great Gatsby." This beauty delivers smoky oak, vanilla, and cinnamon notes that evolve beautifully throughout the tasting. Next up is Old Forester's High Angel Share Rye from their 117 series—a 110 proof, 375ml gem featuring a 65% rye, 20% malted barley, and 15% corn mashbill. The hosts discover fruity strawberry jam notes balanced with spicy gumdrops and subtle chocolate, making it a standout rye experience. The third pour brings something truly unique: the Bardstown Bourbon Company Cascadia Garriana Oak, a distillery reserve blend featuring 80% 10-year Kentucky bourbon, 12% 10-year Indiana bourbon, and 8% 9-year Kentucky bourbon finished for 10 months in rare Garriana oak barrels from Oregon's Willamette Valley. This expression delivers sandalwood, clove, and sophisticated woody notes that transport you to the Pacific Northwest. Moving into the second half, the hosts explore Redemption's 10 Year Old Barrel Proof High Rye Bourbon at 114.4 proof—60% corn, 36% rye, and 4% malted barley—which impresses with candy-like sweetness, toffee, glazed pecans, and a surprising mint quality. Finally, Todd shares his first-ever personal bottle of EH Taylor Barrel Proof Batch 14B at 127.4 proof, a 6-8 year old mash bill one expression that delivers traditional bourbon character with red berries, caramel, and sophisticated baking spices. Each whiskey tells its own story, from heritage distilleries to innovative finishes, making this an episode where every pour earns serious consideration.

    49 min.

  4. 9. APR.

    The Hazmat Flight: Tasting Lost Lantern's Highest Proof Releases

    Welcome back to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. They are joined by a very special recurring guest and friend of the show, Drew Hannish. Drew is the creator of Whiskey Lore, a seasoned whiskey historian, and the author of the new travel guide Experiencing American Whiskey. Drew drops in while traveling to the James B. Beam Institute Industry Conference to share his elite palate and incredible whiskey knowledge with the guys. The theme of the day is cross-country craft whiskey, thanks to the incredible team at Lost Lantern. Founders Adam Polonski and Nora Ganley-Roper have sent over their highly anticipated 2026 Spring Collection. Known for sourcing exceptional casks from under-the-radar craft distilleries across the United States, Lost Lantern has curated a lineup that pits high-proof monsters against nuanced, lower-proof gems. It wouldn't be a true Bourbon Road episode without an epic tasting mat. The guys travel across the map, hitting four different states and a special seven-state blend, experiencing some of the highest proofs ever poured on the show! On the Tasting Mat: Montgomery Distillery Montana Straight Bourbon: Distilled in Missoula, Montana, this 4-year-old single barrel clocks in at 104.6 proof. With a wheated mash bill of 70% corn, 20% wheat, and 10% malted barley, it offers a bright, dry, and mineral-forward profile. The guys pull out intriguing notes of stone fruit, green banana, and a lingering underlying sweetness shaped by the cold Montana climate. Broad Branch Distillery North Carolina Straight Rye: Heading to Winston-Salem, North Carolina, this 8-year-old release marks Lost Lantern's first "hazmat" rye, coming in at a scorching 141.6 proof. Made from 100% prairie rye and aged in a Char 4 barrel, it drinks surprisingly smooth for its octane. The hosts rave about its dessert-like nose, finding notes of dark chocolate, mint, and burnt orange that perfectly mimic eating Thin Mints and Samoas Girl Scout cookies. Dread River Distilling Company Alabama Straight Bourbon: Distilled in Birmingham, Alabama, this 6-year-old wheated bourbon (60% white corn, 30% winter wheat, 10% malted barley) sits at another hazmat level of 141.8 proof. Named after a mythic underground river, this dark, rich pour delivers a "warm river of flavor." The crew finds deep, syrupy notes of dark cherry, molasses, cola, and a smoky baking spice that coats the palate. Days to File Idaho Straight Bourbon: An incredibly rare 10-year-old bourbon sourced from a now-closed distillery in Shelley, Idaho. Boasting a massive 154.4 proof, it utilizes a unique mash bill of 76% corn, 11% triticale, and 13% malted barley. It is an unapologetic, intensely hot pour that challenges the palate with aggressive heat and concentrated oak. Lost Lantern Far-Flung Bourbon 4: To showcase the magic of blending, Adam Polonski combined straight bourbons from seven distilleries across seven states (MD, SC, MS, AZ, TX, IL, WI). Bottled at 120.7 proof, it is a beautifully balanced masterpiece. The guys pick out complex layers of licorice, lemon zest, leather, chocolate, and cherry cola. To wrap up the show, Todd attempts his own "Blendageddon" by mixing the first few high-proof pours together in his glass. Does his makeshift blend rival the masterful touch of the Lost Lantern team, or does it become a disjointed hot mess? Tune in to hear the final verdict, listen to the guys rank their favorites, and join the conversation as they explore the wild frontier of American craft whiskey!

    58 min.

  5. 1. APR.

    A Four-State Craft Whiskey Tour with Drew Hannush

    Welcome back to another episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. Joining them for his sixth appearance is a great friend of the show: Drew Hannush, the creator of Whiskey Lore and author of the upcoming travel guide Experiencing American Whiskey. Drew drops by during his trip to Kentucky for the James B. Beam Institute Industry Conference, bringing his elite palate to help tackle a fantastic lineup of craft spirits. In this episode, Todd takes the crew on a four-state craft whiskey road trip, exploring hidden gems and highly unique mash bills from across the country. The craft whiskey scene is booming, and this flight proves that there is incredible innovation happening well beyond the borders of Kentucky. The tasting mat features four remarkable expressions: James E. Pepper Bottled in Bond Bourbon (Kentucky): A historic Lexington brand revitalized. This Bottled in Bond bourbon features a high-rye mash bill utilizing malted rye, delivering a classic caramel and vanilla nose backed by an oaky, smoky depth and a light, fruity twist. It is a fantastic representation of traditional Kentucky distilling. 1832 Distilling Missouri Straight Wheat Whiskey (Missouri): A true "soil to sip" operation from Concordia, Missouri, founded by a local farmer and a Marine veteran. This 100% wheat whiskey, aged 4.5 years in a #4 char Missouri white oak barrel, clocks in at 108.2 proof. It stuns the table with its incredibly dark color, rich stewed fruit and plum butter notes, and a complex palate of spicy gumdrops, sassafras, and sorghum. Southern Star Limited Series Straight Bourbon Whiskey Finished in Zinfandel Casks (North Carolina): Clocking in at 108 proof, this limited-edition release spent over a year finishing in red Zinfandel wine casks. The guys pull out distinct wine barrel tannins, dark chocolate, overripe raspberries, warm pralines, and a tart cranberry finish. Belle of Dayton - Detrick Fine Whiskies Straight Bourbon (Ohio): A 5-grain, pot-stilled bourbon (corn, oats, rye, wheat, malted barley) aged 8.5 years. At a whopping 123.2 proof, this single barrel brings fresh orange peel on the nose and a rich, honeyed cherry palate that gracefully dries out with a hint of cinnamon oatmeal and black tea. Tune in as Jim, Todd, and Drew analyze the nuances of these exceptional pours, discuss the impact of low barrel entry proofs, and debate their final rankings. Will a 100% wheat whiskey from Missouri take the crown, or will a massive 5-grain pot-stilled bourbon from Ohio win the day? Pour yourself a glass and join us on The Bourbon Road to find out!

    53 min.

  6. 25. MAR.

    488. Building a Bourbon Legacy: Saga Spirits Group with Wes and Brian

    Welcome back to another incredible episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are back in the studio together to host a true double-header featuring two fantastic guests and some phenomenal whiskey. We are honored to welcome bourbon royalty to the show: Wes Henderson, the visionary behind Angel's Envy, and Brian Gelfo, a true bourbon aficionado, founder of the Bourbon Mafia, and the man behind Brothers of the Leaf. In the first half of our show, we sit down with Wes Henderson to discuss his decision to come out of retirement. Wes shares the inspiring story of launching Saga Spirits Group alongside his six sons. We dive into the creation of his newest brand, True Story, and the philosophy behind its radically unique, six-sided, opaque black bottle design. Wes also gives us the inside scoop on his vision for the iconic Kentucky Castle, aiming to transform it into the ultimate bourbon-centric destination and world-class bourbon bar without ruining its historic charm with an industrial distillery on the lawn. To kick off the tasting, Wes pours us the True Story Bourbon. This 90-proof expression is a 4-to-6-year-old blend of Green River and Barton bourbons, uniquely finished in white Moscatel barrels. The Moscatel finish softens the bourbon, creating a highly approachable, fresh, and bright profile. We pull notes of orchard fruits, honey, orange blossom, honeysuckle, apricot, and peach. It is a brilliant, layered whiskey that drinks like a warm spring day and would shine beautifully neat or in a cocktail. For the second half of the episode, Brian Gelfo takes the reins to talk about Brothers of the Leaf. Brian shares his journey from hosting charity events with the Bourbon Mafia to taking the leap and launching his own brand with the Henderson family's support. He talks about his deep connection with the cigar community and an exciting upcoming collaboration with Drew Estate Cigars that involves aging cigar tobacco in empty Brothers of the Leaf barrels down in Nicaragua. Brian then leads us through a tasting of two fantastic Brothers of the Leaf expressions. First is the Brothers of the Leaf Rye. This 112-proof whiskey is a 6-to-8-year-old MGP 95/5 rye finished in toasted, lightly charred (Level 1) white oak barrels. It is a flavor bomb that completely changes the minds of those who claim they don't like rye whiskey. We picked up a wonderful floral spice, fresh mint, new leather, and a sweet profile reminiscent of graham crackers and toasted marshmallows. It drinks far below its 112 proof and makes for an incredibly smooth sip. Next, we sample the Brothers of the Leaf Blend. This unique expression combines bourbon and rye whiskeys that were finished separately in heavily charred (Level 3 or 4) white oak barrels before being blended to taste. The result is a darker, richer whiskey with a deeply layered profile. We uncovered notes of vanilla cream sitting on top of smoky oak, accompanied by an unmistakable cherry cola flavor with a twist of lemon. It's a beautifully balanced pour with a pleasant, spicy tingle that coats the palate. Grab your favorite pour, perhaps light up a cigar, and join us as we explore the future of finishing, the importance of family, and the welcoming spirit of the bourbon community with Wes Henderson and Brian Gelfo!

    1 t. 11 min.

  7. 18. MAR.

    Overholt Overload: Tasting the 10, 11, and 12-Year Cask Strength Ryes

    Welcome back to The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are diving deep into the history and flavor of one of America's most iconic whiskey brands. We are keeping a long-overdue promise to our listeners by doing a side-by-side comparison of the highly sought-after extended age Old Overholt rye whiskeys. If you are a whiskey history buff, you know that Old Overholt holds the title for the longest continuously maintained whiskey brand in the United States, dating all the way back to 1810. Founded by Abraham Overholt in West Overton, Pennsylvania, it began as a classic Monongahela-style rye. We discuss its fascinating early history, back when frontiersmen transported the whiskey in casks on flatboats down the Monongahela and Ohio Rivers, stopping at the Falls of the Ohio before continuing to St. Louis and New Orleans. In those days, patrons would fill up ceramic jugs straight from the barrel! After being acquired by Jim Beam in 1987, the brand was moved to Kentucky, where corn was introduced to the mash bill to create a "Kentucky-ized" profile that many consider a "bourbon drinker's rye." Now, the brand is returning to its premium roots by offering higher-aged, cask-strength releases that harken back to the 1940s when you could get a 121-proof Old Overholt right from the cask. In this episode, Jim and Todd line up the 10-Year, 11-Year, and 12-Year Old Overholt Cask Strength Rye whiskeys to see how each year of extra aging and varying proofs impact the flavor profile. As always, they analyze the nose, palate, and finish of each expression before combining them for a final "Blendageddon" experiment. On the Tasting Mat: Old Overholt 10-Year Cask Strength Rye: Released in 2023, this 121-proof powerhouse was sourced entirely from Warehouse V—an "escalator" warehouse in Clermont. At an MSRP of $100, the guys are instantly struck by its dark cherry and oaky warehouse nose. On the palate, it delivers a massive impact with a cherry-honey combo, a deep richness that isn't overly sweet, and a light breath of rye spice that lacks any polarizing dill or mint notes. It boasts a remarkably long finish that leaves a lasting impression and a solid Kentucky hug. Old Overholt 11-Year Cask Strength Rye: Released in late 2024, this batch drops the proof down to 107.4 and shifts the aging to warehouses M, J, F, and 5. Also retailing around $100, this pour offers a much lighter, cleaner nose with hints of peanut brittle and subtle oak. The palate takes a sharp turn into "candy rye" territory, delivering rich notes of maple syrup, brown sugar, and sweet crystalized sugar sticks. While the finish isn't quite as long as the 10-year, it provides a beautifully balanced, sweet, and approachable experience that hides its proof effortlessly. Old Overholt 12-Year Cask Strength Rye: The senior member of the lineup steps the proof back up to 117. Also aged in warehouses M, J, F, and 5, this expression brings a completely different profile and a retail price of around $110. Boasting a rich mahogany color with thick legs on the glass, the nose is bursting with berry jam—think raspberries and strawberries—with a touch of dried cranberry tartness. The palate is a luxurious "berries and cream" experience, offering a velvety, salivating mouthfeel. It balances the sweetness with a leathery, slightly white-pepper spicy finish that lingers just as long as the 10-year. The "Blendageddon" Old Overholt 10/11/12-Year Custom Blend: To close out the tasting, Todd mixes equal parts of all three expressions, resulting in a custom blend sitting right around 114.4 proof. The guys discover that the bold 10-year and 12-year expressions dominate the softer 11-year, creating a complex pour that leads with the 12-year's berry notes and finishes with the 10-year's spicy, leathery bite. Tune in to hear Jim and Todd debate the merits of each vintage, discuss the fascinating history of the brand, and ultimately reveal their personal rankings of these three exceptional ryes. Which age statement will reign supreme? Grab a glass, pour your favorite rye, and join us on The Bourbon Road to find out!

    46 min.

  8. 11. MAR.

    The Return of the King: Tasting King of Kentucky Small Batches

    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!

    47 min.
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Om

The Bourbon Road is two friends sharing pours and good stories with interesting guests. Each week we sip on bourbon while talking with celebrities, musicians, chefs, authors, industry experts and everyone in between. If bourbon makes it better... or even the other way around, then we want to talk about it.

Oplysninger

  • Skaber
    The Bourbon Road
  • Aktive år
    2019 - 2026
  • Episoder
    492
  • Vurdering
    Anstødeligt
  • Copyright
    © Copyright 2019 | The Bourbon Road LLC | All Rights Reserved
  • Websted for serie
    The Bourbon Road

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