Whisky Buzz Mark Bylok & Jamie Johnson

Jamie and Mark are pulled out of hibernation, sat in front of some microphones, and we all just hope for the best. That's it, that's all we got for you for this week.

Will Schragis of Barrell Craft Spirits joins us to talk about the latest offerings from Barrell including their rye, bourbon, and their journey into other spirits!

David Jennings (Rare Bird 101) talks to us about his love of Wild Turkey Distillery, his upcoming book, and the best Wild Turkey stories. We breifly cover the history of the distillery, the brand, and the undeniable influence of Jimmy Russell.

Jamie and Mark are joined by Josh Peters (The Whiskey Jug). We cover everything from whisky stones, finished Bourbons, to smoked sheep dung whisky. Gimmick or innovation? Our panel decides!

This bonus episode has been brought to you by Johnnie Walker. Whisky is one of the more complex drinks in the world. We bring on Chef Matt Jones to talk about the three main elements to use whisky—pairing whisky with food, infusing whisky with ingredients, and cooking with whisky. Unlike wine pairings, which look for similarities, with whisky it’s all about finding the right contract.