Off Topic Whiskey

Randall Janc

All things whiskey related. We will talk process, deep dives on distilleries and bottles. And the whiskey scene. And now so much more.

  1. 175: Corbin Cash With David Souza

    -6 J

    175: Corbin Cash With David Souza

    Well we are headed back to Cali and this time were on the farm. From sweet potatoes to almonds Corbin Cash does it all. We talk to David, and lets just say epic. I sip on a hazmat single barrel Merced Rye and let the man tell the history and science behind running a farm that just happens to have a distillery. Enjoy. Corbincash.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/offtopicwhiskey FAMILY COMES FIRST. OUR SPIRITS ARE A CLOSE SECOND. For over 100 years, we’ve been lucky to have farmland in California’s beautiful San Joaquin Valley, where rich soil and endless sunshine create the perfect conditions for raising the best sweet potatoes. When David John Souza took the reigns of the family business, he set out to discover new ways people could enjoy this delicious food. A love of good times, plus a dose of entrepreneurship, led him to create an ultra-premium spirits company called Corbin Cash, named after his son Corbin Cash Souza. Merced Rye Whiskey Corbin Cash Merced Rye Whiskey is made from an ultra-rare, 100-percent California native Merced Rye mashbill. The whiskey ages in our custom-charred American white oak barrels for up to 6 years. With its bold, robust bite, this rye whiskey is full of character. “California Gold Rush” 2 oz. Corbin Cash Merced Rye Whiskey .75 oz. Honey simple syrup .75 oz. Fresh, strained lemon juice 2 dashes of orange bitters Combine whiskey, honey simple syrup, lemon juice and orange bitters in a cocktail shaker filled with ice. Shake vigorously until chilled and strain over ice into a chilled double old-fashioned glass. 5 GENERATIONS SINCE 1917 Since 1917, the Souza family has grown sweet potatoes and Merced rye on our California farm. For generations, new ideas and risk-taking have been cornerstones for us as American farmers, and for us, starting a distillery was the next step in our legacy. SWEET POTATO SPIRITS & RYE WHISKEY Our crop rotation is specially designed to be ideal for both farming and distilling all our sweet potato spirits and rye whiskey. Sweet potatoes thrive in our sandy soil and Central California’s arid climate and Merced rye is planted as a drought-tolerant cover crop throughout the fall and winter.

    1 h 27 min
  2. 174: Lost Lantern Spring 2026 Collection

    22 MARS

    174: Lost Lantern Spring 2026 Collection

    et me start with blessed, to be able to give yall a before the release exclusive. This spring 2026 release is paring proof points. And lets just say all bangers. But if you want my thoughts on a couple of the offerings look no further. Enjoy and Be Blessed Lostlanternwhiskey.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Lost Lantern Explores High vs. Low Proof in New Spring 2026 Collection Curated pairings invite whiskey lovers to explore one of whiskey’s emerging debates Vergennes, VT (March 10, 2026) — This spring, Lost Lantern the Vermont based independent bottler of American whiskey, turns its focus to one of the most spirited discussions in whiskey today: high proof versus low proof. While high proof whiskies, especially hazmat whiskies (those bottled at 140 proof or higher), have developed a true cult following among dedicated whiskey drinkers, many whiskey lovers have yet to encounter these intense, powerful whiskies. At the same time, a growing faction of whiskey enthusiasts are gravitating toward lower proof whiskies, embracing their balance and approachability . Lost Lantern’s Spring 2026 Collection is a nod to both movements. The Spring 2026 Collection was crea ted in honor of Lost Lantern’s newest flagship release: FarFlungBourbon 100 Proof, the first non cask strength whiskey in its award winning bourbon series. Painstakingly slow proofed to 100 proof, the whiskey is being released alongside the limited, cask strength Far Flung Bourbon IV. The collection also includes eight cask strength single casks presented in four curated higher and lower proof pairings. Rather than declaring one style superior, the collection invites whiskey drinkers to explore how proof shapes aroma, texture, structure, and overall experience across styles and regions. The single casks include whiskies from three returning partners (Boulder Spirits in Colorado, Copperworks in Washington, and New Riff in Kentucky), as well as five new par tners: Day’s Defile in Idaho, Montgomery Distilling in Montana, Dread River Distilling Co. in Alabama, ASW Distillery in Georgia, and Broad Branch in North Carolina. “As the industry evolves, we’re seeing passionate camps emerge around proof,” said Nora Ganley Roper, co founder and Head Blender at Lost Lantern. “Some people seek intensity and power. Others prefer balance and approachability. We’re not choosing sides: we love both higher and lower proof whiskies! Instead, we’re exploring what each proof reveals about the whiskey itself and encouraging whiskey lovers to make these comparisons for themselves.” “There is no perfect proof for whiskey,” said co founder Adam Polonski. ”It depends not just on the distillery and the whiskey, but also on when and why you’re drinking it whether you’re enjoying whiskey on the rocks with friends, or slowly savoring a very high proof dram to close out an evening. Proof is just one part of a whiskey’s story, and this collection explores that.”

    1 h 1 min
  3. 173: The Flavors Of The Grain Part 4 Barley

    21 MARS

    173: The Flavors Of The Grain Part 4 Barley

    We are back with another Grain deep dive. This time we go to the work horse of the whiskey world. Great alone but critical in mixed mash bills. We talk history, science, and life as always. Hope you enjoy. Patreon.com/offtopicwhiskey Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== The History: Why Barley? The dominance of barley in whiskey, particularly in Scotland and Ireland, began with geographic necessity. Climate & Survival: Distilling originated over 1,000 years ago with monks in Ireland and Scotland who lacked access to vineyards and grapes. They turned to barley because it was the heartiest crop capable of growing in the harsh, damp Northern European climate. Economic Roots: Early Scotch was often a side activity for farmers using surplus grain. Distilling it into spirits prevented the grain from spoiling and created a portable product that could even be used as currency. Regulatory Tradition: Over time, these practices became law. For example, Scotch Single Malt must by regulation be made from 100% malted barley. The Science: The Biological Engine Barley is unique because of its high concentration of natural enzymes. Unlike grapes, which contain simple sugars yeast can eat immediately, grains contain complex starches that yeast cannot digest. Malting (The "Trick"): To unlock these starches, the grain is soaked in water to "trick" it into thinking it’s time to grow. This activates enzymes like Amylase, which are designed to feed the young plant. Kilning (The Stop): Just as the grain begins to sprout, it is dried in a kiln to halt growth and preserve the newly created enzymes and sugars. Mashing (The Conversion): At the distillery, the malted barley is ground into "grist" and mixed with hot water. The heat reactivates the enzymes, which then break the grain's starch down into fermentable sugars (wort) that the yeast can finally turn into alcohol. The "Why": Flavor and Function Beyond its biological role, barley is chosen for its specific contributions to the final spirit: Enzymatic Powerhouse: Barley has so many enzymes that it can even convert the starches of other grains. This is why Bourbon distillers include about 10–15% malted barley in their recipes—to help process the corn. Flavor Profile: Malted barley provides a spectrum of flavors ranging from biscuity, nutty, and toasted to chocolate or cereal notes. Terroir: Recent studies by distilleries like Waterford show that where the barley is grown (soil, weather, environment) significantly impacts the final taste, introducing grassy, mineral, or fruity nuances. Feature Two-Row Barley (Distiller's Choice) Six-Row Barley Sugar Content Higher (preferred for Single Malts) Lower Enzyme Levels Adequate for self-conversion Very high (used as an adjunct) Yield Higher alcohol yield per ton Lower alcohol yield When barley is kilned with peat, it transforms from a simple grain into a vessel for thousands of years of decomposed organic history. The History: From Necessity to Style Historically, peat was not a "flavor choice"—it was a survival necessity. Laphroaig Fuel Scarcity: In tree-sparse regions like the Scottish Highlands and Islands, wood was too expensive for fuel. Distillers turned to peat (partially decayed vegetation from bogs) because it was abundant and free to harvest. The Shift: Originally, almost all Scotch was smoky. As railways brought cheaper coal and coke to the mainland in the 19th century, many distilleries abandoned peat to create "cleaner" spirits. Islay and other islands stuck with peat, turning a local necessity into a world-famous style. The Science: "Peat Reek" and Phenols The "smoky" flavor isn't actually from the heat of the fire, but from the smoke (peat reek) that adheres to the barley.

    1 h 8 min
  4. 172: Andrew Healy Brand Ambassador for Two Stacks / Killowen

    14 MARS

    172: Andrew Healy Brand Ambassador for Two Stacks / Killowen

    To Finish up or Ode to Ireland. Today we have Brand Ambassador and Whiskey Educator Andrew Healy, and lets just say he know's his way around a dram. We talked everything from the resurgence of Irish whisky, to the flexing market shifts. This is the conversation that I love to go deep into. And I hope you do as well. Enjoy. Two Stacks & Killowen US Advocate & Educator - Andrew Healy Two Stacks Website - https://twostackswhiskey.com/ Two Stacks on Instagram - https://www.instagram.com/twostackswhiskey/ Killowen Website - https://www.killowendistillery.com/ Killowen on Instagram - https://www.instagram.com/killowendistillery Pangur Poitín on Instagram - https://www.instagram.com/pangur_irish_poitin Two Stacks & Killowen US Sales site where people can buy both Two Stacks & Killowen for shipping to 48 states - https://www.twostackswhiskeyus.com/shop/ Two Stacks & Killowen US Availability - https://irishwhiskeylad.com/blog/two-stacks-killowen-availability-in-the-usa/ Two Stacks Irish Cream & Killowen Pangur Poitín Recipe Inspiration - https://irishwhiskeylad.com/two-stacks-irish-cream-killowen-pangur-poitn-recipes Foley Family Wines & Spirits (US Importer) - https://ffws.com/spirits/ Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/offtopicwhiskey TWO STACKS IS PART OF A NEW AND ADVENTUROUS CHAPTER IN IRISH WHISKEY, AND WE WANT YOU TO HELP US TELL ITS TALE! IRELAND ONCE HAD A RICH HISTORY OF CASK BONDING. A KEY LIFEBLOOD TO THE INDUSTRY, WHERE MANY TOWNS AND CITIES ACROSS THE COUNTRY HAD FAMILY RAN BUSINESSES, BIG AND SMALL OPERATING AS BONDERS, GROCERS AND MERCHANTS. PURCHASING DIRECTLY FROM ESTABLISHED DISTILLERIES, THE CASKS WERE LEFT TO MATURE BEFORE ITS SUBSEQUENT BOTTLING UNDER THE RESPECTIVE OWNER’S OWN LABEL. WITH THE DEMISE OF THE IRISH WHISKEY INDUSTRY IN THE EARLY 20TH CENTURY, ONLY A HANDFUL OF THESE GREAT BRANDS HAVE SURVIVED TO THIS DAY, AND WITH IT, THE LIGHT THAT SHINES ON THIS TRADITION WAS NEARLY EXTINGUISHED FOR GOOD. HOW IT STARTED Founded in 2020 by Shane McCarthy, Liam Brogan & Donal McLynn with fresh knowledge and experience in the globalised world of spirits. Two Stacks was inspired by the traditions of old and contemporary brands of new. Opening one of Ireland’s only independent bonding & blending facilities in 2022, with the ambition to combine these worlds together. Our unique approach to working with some of Irelands leading distilleries; selecting the finest spirit distilled across the Island allows us to create incredible expressions of whiskey never crafted nor tasted before. We continue to build our reputation on top of three key fundamentals and to help shape the future in Irish whiskey TRANSPARENCY | CREATIVITY | INNOVATION Two Stacks is part of a new and adventurous chapter in Irish whiskey, and we want you to help us tell its tale! — SLÁINTE PROUDLY BROUGHT TO YOU BY THE TEAM AT IRELAND CRAFT BEVERAGES Having spent the last 10+ years playing the roles of importer and distributor for some of the most well known Irish drinks around the world we decided the time was right to launch our own brand of Irish whiskey with the goal of selling something that we’ve had a hand in producing. About Killowen The most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits. Founded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey. Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.

    1 h 52 min
  5. 171: Off Topic Chili Cook Off

    7 MARS

    171: Off Topic Chili Cook Off

    Sometimes you just need to chill. Sometimes you need chili. Thats what this Episode is all about. We go deep into the whole in's and out's of how to make chili and Going to Andalusia Whiskey co. Hope you enjoy. Be Blessed Andalusiawhiskey.com Patreon.con/offtopicwhiskey Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Chili and whiskey make a great pair because they share bold, complex flavors that can either complement or balance each other through chemistry and taste profiles. Scientific & Sensory Reasons Capsaicin Solubility: Capsaicin, the compound that makes chili peppers hot, is soluble in alcohol. A sip of whiskey can "pick up" the capsaicin, providing temporary relief before redistributing the heat, which can lead to an "explosion of flavor" as it releases aromatic oils from the spices. Flavor Amplification: Higher alcohol content (ABV) acts as a flavor carrier, intensifying the perception of heat and making the spicy sensation last longer on the palate. The "Burn" Synergy: Both chili and whiskey provide a "warming" sensation. The heat from the peppers and the "burn" from the alcohol can create a combined sensory experience that many find satisfying. Pairing Strategies Bourbon for Balance: The natural sweetness, caramel, and vanilla notes in bourbon help temper the heat of a spicy chili, acting as a counterweight to the spice. Rye for Intensity: Rye whiskey often has its own peppery, spicy profile, which can be used to "double down" on the heat of a very spicy chili. Scotch for Smokiness: Peated Scotches have a smoky, earthy character that pairs well with the charred flavors of roasted peppers or smoked meats often found in chili. Irish Whiskey for Smoothness: The smoothness of Irish whiskey makes it an excellent partner for milder, bean-forward, or even creamy white chilies. Cooking Benefits Many people also add whiskey directly to their chili recipes. Deglazing: Using whiskey to deglaze the pan releases caramelized sugars from the meat and vegetables, adding depth and preventing burnt flavors. Finishing Touch: Adding a splash of whiskey near the end of cooking provides a "spark and a lift," maintaining the spirit's character and adding unique depth to the stew. Here is a robust recipe for Bourbon Beef Chili that uses whiskey to deglaze the pan and add deep, complex flavor. Bourbon Beef Chili Prep time: 15 mins | Cook time: ~1.5 to 2 hours Servings: 6–8 Ingredients Meat: 1.5 lbs ground beef (80/20) and 1/2 lb ground pork or Italian sausage. Aromatics: 1 large onion (diced), 4 cloves garlic (minced), 1 bell pepper, and 1–2 jalapeños (seeded and diced). Liquid: 1/2 cup Bourbon (e.g., Buffalo Trace or Maker's Mark), 1 cup beef broth, and 12 oz dark beer (optional). Base: 28 oz crushed tomatoes, 2 tbsp tomato paste, and 2 cans (15 oz) kidney or pinto beans (rinsed). Spices: 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1–2 tbsp brown sugar. The "Secret" Boosters: 1 tbsp unsweetened cocoa powder and 1 tsp Worcestershire sauce. .

    1 h 8 min
  6. 170: Found North Part Deux

    2 MARS

    170: Found North Part Deux

    Holy Moly we are back at it again. This time I am honored to have Sammy Head Blender at Found North. Lets just say the show was so good we had to do it again. We chat about it all but mainly there new release Peregrine Batch 3. Coming in with a 20 year age statement. and finished in cognac armagnac and new oak. 119.8 proof. Lets just say its bonkers. Enjoy. Http://www.foundnorthwhisky.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/offtopicwhiskey Found North WhiskyAt Found North, we make blended Canadian whisky for whisky enthusiasts. We work with Canadian distilleries to source well-aged, well-made distillates, which we further mature and blend in the U.S. We are extremely meticulous in our wood selection and aging process, our blending process and all of the important details that impact the quality of the whisky. Every Found North release is cask strength with no additives or chill filtration.Each year, we release 1-2 Batches and 1-2 High Altitude Collection whiskies. We also release 1-2 whiskies exclusively for our mailing list. At present, all of our releases sell out immediately, so we use a lottery system. Like our whisky-making process, we try to be as thoughtful as possible about how we get our whisky to our supporters. If you participate consistently, you will get bottles of Found North.We love what we do. We’re thankful to all of you for appreciating the way we make whisky so that we can keep exploring the boundaries of what Canadian whisky can be.

    1 h 15 min
  7. 169: Flavors of the Grain Part 3 Rye

    28 FÉVR.

    169: Flavors of the Grain Part 3 Rye

    We are back again, this series has been doing well so we keep on truckin. This episode is a little different. I have already done a full episode on rye whiskey. So we go into different topics and types of rye grain. Super nerdy but alot of fun. Hope you enjoy. And a special shoutout to Zach Smith. For the Slide show. https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Badmotivatorbarrels.com/shop/?aff=3 Rye is highly valued in whiskey production because it provides a bold, assertive flavor profile that contrasts with the sweetness of corn-based spirits like bourbon. Here is why it is considered a "good" grain for whiskey: 1. Distinctive Flavor Profile Rye is best known for its "spicy" kick. Spice & Heat: It commonly imparts notes of black pepper, clove, cinnamon, and nutmeg. Complexity: Beyond spice, it often adds herbal (dill, mint), floral, and fruity (apple, citrus) undertones that provide a drier, more nuanced finish than other grains. 2. Structural Role in Cocktails Rye's intensity makes it a favorite for mixology. Balance: Its bold, spicy character "cuts through" sugar and vermouth in classic cocktails like the Manhattan, Old Fashioned, and Sazerac, preventing them from becoming cloyingly sweet. Longevity: Because its flavor is so robust, it maintains its presence even when diluted or mixed. 3. Agricultural Resilience Historically, rye became a staple for American whiskey because it is an exceptionally hardy crop. Climate: It thrives in cooler, northern climates and can survive harsh winters that might kill other grains. Soil: It grows well in poor soil conditions where wheat or corn might struggle, making it a reliable source for early distillers in places like Pennsylvania and Maryland. 4. Technical Characteristics in Distilling Enzymatic Activity: Rye has high enzyme activity, which helps convert starches into fermentable sugars during the mashing process. Ferulic Acid: Rye contains ferulic acid, which specific yeast strains convert into 4-vinyl guaiacol—the compound responsible for the signature clove-like and spicy notes. 5. Historical Significance Rye was the first distilled American whiskey, predating bourbon by decades. It was the "daily drink" of early America, and its recent resurgence is largely driven by a renewed interest in these historical roots and artisanal craft distilling. Rye is a "nerdy" grain because its physical and chemical properties make it notoriously difficult to distill, yet those same challenges produce its unique sensory profile. 1. The Chemistry of "Spice" (Ferulic Acid) Rye's signature "kick" isn't actually heat; it’s chemistry. Precursor: Rye is dense in ferulic acid, a phenolic compound bound in the grain's cell walls. Transformation: During mashing and fermentation, enzymes and heat release this acid, which then undergoes decarboxylation to become 4-vinyl guaiacol (4-VG). Sensory Result: 4-VG is the specific volatile phenol responsible for the distinct clove, black pepper, and medicinal notes that define rye. These compounds trigger trigeminal nerve responses (physical sensations like tingling or dryness) rather than just standard taste buds. 2. The "Sticky" Problem (Beta-Glucans) Distillers often describe rye as a "nightmare" to work with due to its structural biology. The Mucilage: Rye contains high levels of beta-glucans and pentosans (hemicellulose). When mixed with hot water, these create a thick, gummy "porridge" or mucilage. Operational Risk: This "goo" can become so viscous it clogs pumps, sticks to heating coils, and causes excessive foaming in the fermenter. The Fix: Modern distillers often add exogenous beta-glucanase enzymes or perform a specific "beta-glucan rest" at 104°F–113°F to break these chains before they seize the equipment.

    1 h 6 min
  8. 168: Killowen Irish Whiskey With Brenden Carty

    21 FÉVR.

    168: Killowen Irish Whiskey With Brenden Carty

    When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen’s unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish’. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen’s own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum’s tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.

    1 h 22 min

À propos

All things whiskey related. We will talk process, deep dives on distilleries and bottles. And the whiskey scene. And now so much more.

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