Bourbon, Brass & Beyond

Bourbon, Brass & Beyond
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Hosted by two bourbon enthusiasts and neighbors: Bob is Director of Operations at a Contact Center, Dad, and always on the hunt for bourbons; Dan is a lifelong trumpet player, Dad, and airline pilot. Together, and with guests, they share their collections with you! Bourbon, Brass & Beyond is where travel, taste, and timeless sound come together. From adventures at 30,000 feet, every story pours a little bourbon into life’s soundtrack. Come join us as we taste, discuss, and search for our unicorns. Please email us at info@bourbonbrassandbeyond.com if you would like to be a guest or have any comments!

  1. 1d ago

    Wild Turkey Master's Keep Vertical (Part 1); Ep. 87

    Masters Keep Vertical Part 1: 17 Year, Decades, 1894, and Russell's 13 Dan is joined by Nick and Calvin for a Wild Turkey-heavy tasting of 3 Masters Keep expressions, kicking off a multi-part vertical through Nick’s collection. The episode is less about formal review scores and more about comparing how Eddie Russell’s blending choices, age statements, proof points, and warehouse influence show up across each bottle. In this episode, they also talk about upcoming bottle shares, Bourbon and Beyond media access, and where the Masters Keep line is headed next. #wildturkey #russellsreserve #eddierussell #bourbon #whiskey #podcast #bourbonbrassandbeyond #bourbontasting #whiskeytasting #bottleshare #bourbonandbeyond #monksroad #specialrelease #masterskeep Key topics Nick brings 3 bottles to start the Masters Keep vertical including 2015 17 Year, Decades, 1894, and Dan re-visits his Russell’s 13 45th Anniversary The 2015 17 Year stands out for its nose more than its palate Decades is praised for balance and finish The bottle brings more proof and structure at 104 proof 1894 is the most rye-forward of the first three At 90 proof, it is described as extremely approachable and drinkable Dan, Nick, and Calvin compare how Wild Turkey has evolved They discuss how older releases were often made to be more drinkable and smooth They note that newer Wild Turkey releases seem to be leaning back toward a more classic, bold Turkey profile The conversation touches on how preferences changed as bourbon fans started chasing higher proof and more intensity Russell’s 13 45th Anniversary gets the strongest praise The group sees it as a return to a big caramel bomb style At 121.2 proof, it has the most intensity of the night They mention it as possibly the best Russell’s 13 they’ve had in a while The bottle share and Bourbon and Beyond updates are a big part of the episode Dan announces a September 25 bottle share in Louisville at Monks Road Boiler House They also share that they’ve received media passes and credentials for Bourbon and Beyond Dan mentions a Derek Trucks interview scheduled for Thursday between 3:30 and 4:30 They preview the rest of the Masters Keep series Next bottles mentioned include Revival, Cornerstone Rye, Bottled in Bond, Masters Keep One, Unforgotten, Voyage, Triumph, and Beacon Beacon is described as a standout and a likely comparison point with other recent Wild Turkey releases Timestamps 00:00 - Kicking off a Masters Keep vertical with Nick and Calvin 02:08 - The 2015 17 Year and its low-proof, sweet oak profile 05:31 - Why the 17 Year feels lighter and less chewy than expected 08:57 - Wondering whether the 17 Year would shine at barrel strength 15:12 - Decades and the story behind the anniversary release 16:43 - Butterscotch, cardamom, and a long finish on Decades 20:36 - How the Masters Keep line fits into Wild Turkey’s evolution 27:22 - Introducing 1894 and the Rickhouse A backstory 31:41 - The wood, grass, and rye character of 1894 33:47 - Why these lower-proof bottles are so easy to keep sipping 40:40 - Russell’s 13 45th Anniversary and the darker, richer color 42:36 - A caramel-heavy palate with classic dusty Turkey character 46:46 - Previewing Revival, Cornerstone Rye, and Bottled in Bond 48:22 - The wildest bottles ahead: Unforgotten, Voyage, Triumph, and Beacon 52:20 - Why the 45th Anniversary has such a strong empty-glass nose 53:40 - Closing thoughts, thanks, and the next vertical plans Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

    Wild Turkey Master's Keep Vertical (Part 1); Ep. 87

  2. 2d ago

    #OHLQ Drops (the ball?), Camping Out, and Old Forester 117 Series; Ep. 86

    Dan and Bob open with the chaos of a holiday week bourbon drop in Ohio, then shift into a tasting session that puts several Old Forester 117 releases and a Kentucky Artisan Distillery bourbon under the microscope. They also talk through the broader frustration around OHLQ, bottle availability, and how state systems affect hunters, flippers, and everyday buyers. #bourbon #whiskey #bourbonbrassandbeyond #bourbonandbeyond #bourbontasting #oldforester117 #oldforester #kentuckyartisandistillery #trackside #louisvilleky #jeffersonsbourbon #logstilldistillery #monksroadboilerhouse #podcast #bourbonpodcast #bourbonbrassandbeyond #bottleshare #bourbondrop #ohlq #wildturkey #cheesygoldfoil In this episode: Dan and Bob recap the morning scramble around the Wild Turkey Gold Foil drop and why the release felt inconsistent across stores They debate OHLQ’s communication, availability tracking, and whether the system helps or hurts bourbon buyers in Ohio They compare Ohio’s setup with other states like Pennsylvania, Kentucky, Tennessee, Florida, and Wisconsin They discuss how holiday timing and truck schedules can disrupt drop days and store-level inventory Dan shares a bottle from Kentucky Artisan Distillery, a wheated Jefferson’s "Trackside" release at 107 proof, and both note it drinks spicier than expected for a wheated bourbon They taste through multiple Old Forester 117 releases, including Triple Char, Extra Old, Extra Extra Old, and Prohibition Era, and compare their noses, proofs, and finishes The Old Forester 117 Triple Char stands out for its banana bread nose, buttery texture, and rich sweetness The Extra Extra Old gets praise for its butterscotch character and easy sipping profile The Prohibition Era release is noted as the least distinctive of the bunch, but still solid at 130 proof They wrap by saying the 117 series is a strong lineup overall, with no truly bad pours among the bottles they opened Timestamps 00:00 — Holiday bourbon chaos and the OHLQ drop conversation 01:32 — Wild Turkey Gold Foil shows up in limited stores 03:27 — Why OHLQ’s availability tracking causes confusion 06:01 — Should Ohio use a lottery or controlled release instead? 09:03 — Liquor store inventory, drop-day uncertainty, and holiday timing 11:18 — Kentucky Artisan Distillery’s wheated Jefferson’s release 14:08 — First impressions: wheated bourbon that drinks like rye 18:03 — Comparing the fresh crack to an earlier sample 20:20 — Opening Old Forester 117 Triple Char 22:10 — Banana bread nose and the big jump in flavor 24:41 — Why the 117 series feels like an experimental lineup 27:16 — Bourbon and Beyond update and Derek Trucks access 29:02 — Comparing the Triple Char to Old Forester 1924 31:14 — Old Forester Extra Old versus Extra Extra Old 33:11 — Why Extra Extra Old tastes like butterscotch 36:02 — Old Forester Prohibition Era Still Proof 38:04 — The 130 proof surprise and finish 39:20 — Blending ideas and final ranking of the pours 40:37 — Final verdict on the 117 series and closing thoughts Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com See us at Bourbon & Beyond! Will have a Bottle Share event at Monk's Road Boilerhouse on Whiskey Row (right next to Old Forester) on Friday September 25th, from 1-3pm. Appetizers will be provided!

    #OHLQ Drops (the ball?), Camping Out, and Old Forester 117 Series; Ep. 86

  3. Sep 8

    Eagle Rare Store Pick and Rock Hill Farms with Alex Derthick; Ep. 85

    Dan and Alex open an Eagle Rare 10 Year store pick and explore what makes it such a memorable bourbon. Their tasting covers the bottle’s extra age, smooth 90-proof profile, and notes of vanilla, caramel, orange, cherry cola, and gentle rye spice. The conversation expands into a broader discussion about bourbon value, store picks, dusty bottles, Blanton’s, Rock Hill Farms, bottle collecting, and the challenge of finding allocated whiskey at a fair price. Alex shares why Rock Hill Farms remains one of his favorite bottles, while Dan compares Eagle Rare’s 10 and 12 year expressions and explains why store picks can offer a more distinctive experience. Along the way, they discuss bourbon tourism, distillery visits, bottle shares, cork preservation, aging warehouses, old bottle prices, and the personal stories behind their collections. The episode closes with thoughts on the Kentucky Derby, bourbon friendships, and the importance of buying bottles to enjoy—not simply to resell. #buffalotrace #eaglerare #storepick #rockhillfarms #mashbill1 #bourbon #whiskey #bourbontasting #kentuckyderby #horseracing #crescentspringstobacco #bourbonhunting #bourbontrail #podcast #bourbonbrassandbeyond #derbybottle #blantons In this episode Tasting an Eagle Rare 10 Year store pick Comparing standard releases with store picks Notes of vanilla, caramel, orange, cherry cola, and rye spice Why Eagle Rare is considered a strong value bourbon Eagle Rare 10 Year versus 12 Year Alex’s favorite Rock Hill Farms bottle Blanton’s, Blanton’s Gold, and Straight From the Barrel Dusty bottles and historic bourbon prices How to develop your palate and identify tasting notes Corks, storage, decanters, and bottle displays Buffalo Trace expansion and aging capacity Allocated bottle lotteries and secondary-market pricing Bourbon and Beyond, bottle shares, and Kentucky Derby plans Collecting bottles you actually intend to drink Timestamps 00:00 – Opening the Eagle Rare store pick 02:47 – First impressions and tasting notes 03:01 – Eagle Rare as a value bourbon 05:21 – Orange, vanilla, caramel, and balance 10:57 – How flavors develop over multiple sips 16:08 – Dan’s dusty bottle collection 19:14 – Comparing Blanton’s releases 24:32 – Bourbon and Beyond plans 36:05 – Eagle Rare 12 Year discussion 41:14 – Rock Hill Farms becomes the focus 49:27 – Cherry cola, caramel, and single-barrel flavor 54:04 – Why Rock Hill Farms sets the standard 57:29 – Value-first bourbon collecting 63:39 – Negotiation, respect, and friendship 71:21 – Master distillers and barrel selection 75:06 – Cold storage and ultra-aged bourbon 77:16 – Eagle Rare 20 and 25 bottle lotteries 81:02 – Final bottle recap 82:55 – Sign-off Notable quotes “I think that this is the best value per dollar.” “That is the standard in my opinion.” “If you want the bottle and you’re gonna enjoy the bottle, get the bottle.” Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com Alex Derthick - IG: @captalex8

    Eagle Rare Store Pick and Rock Hill Farms with Alex Derthick; Ep. 85

  4. Sep 6

    Recap: Preston Van Winkle Interview and #Bourbon Talk; Ep. 84 #pappyvanwinkle #buffalotrace

    Dan and Bob are joined by Alex Derthick for a recap of their interview with Preston Van Winkle from the Old Rip Van Winkle family. They break down what made the visit memorable, what they learned about the Pappy Van Winkle lineage, and why the experience was bigger than just tasting rare bourbon. They also get into bottle comparisons, barrel picks, and the science and history behind the juice. #whiskey #bourbontasting #oldripvanwinkle #podcast #bourbonbrassandbeyond #pappyandco #singlebarrel #barrelpick Key topics In this episode: the team recaps the Preston Van Winkle interview and the frustration of losing most of the inside audio after the recording Alex shares why the experience still felt worthwhile because of Preston’s openness, the family history, and the chance to talk through the lineup in person. The group discusses how down-to-earth Preston was, including his willingness to sign bottles and spend time talking family, philanthropy, and the history of the brand. Preston’s tasting advice gets highlighted, especially the reminder not to swirl too aggressively and to blow off the top before nosing. They discuss secondary-market prices, collector culture, and why the Van Winkle family keeps pricing grounded rather than chasing hype The crew compares several bottles from their own collections, including Old Rip, Lot B, Eagle Rare 17, Stagg, Taylor Four Grain, William Larue Weller, and Elijah Craig 15 Timestamps 00:00 - Recapping the Preston Van Winkle visit and the lost audio 00:31 - Two and a half hours of great conversation, gone after playback failure 01:54 - Why Preston and the family’s openness made the experience special 02:23 - A closer look at family history, brand changes, and the low-key office setting 03:28 - How the Van Winkle legacy became so revered 05:28 - Signing the 23-year bottle and why the 15-year stands out 06:34 - The Lot B lesson and the surprise re-recording attempt 07:43 - Preston’s bottle-guessing skill and the value of small sensory cues 08:15 - Why Preston came across as one of the most down-to-earth people in bourbon 16:19 - Independent Stave, barrel char science, and flavor extraction 18:47 - Bernheim juice versus Buffalo Trace juice and the spicier finish 19:40 - Opening the Lot B and the Eagle Rare 17 memories 22:11 - Real family photos, family trees, and the story behind the history 23:39 - Preston’s line about pouring bourbon down people’s throats 24:05 - Bourbon as connection, not resale, and why the bottle is secondary 26:17 - Sazerac rye picks, proofing decisions, and barrel-strength preference 27:26 - Why picks are proofed down after selection 31:03 - Dusties, Old Fitzgerald, and the Molson Canadian export oddity 36:29 - Rock Hill Farms, Mash Bill No. 2, and Hancock’s Reserve 40:38 - The Browns trading Miles Garrett and a quick sports detour 45:40 - How heat and evaporation may impact barrel yields 51:07 - Lot B history, the old store-pick concept, and premium-brand pricing 52:30 - The secondary market, flippers, and frustration with markup 54:04 - Why the 15-year remains the “juice is worth the squeeze” bottle 55:43 - The Van Winkle rye story and why it is the rarest bottling Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com Old Rip Van Winkle Distillery - https://www.oldripvanwinkle.com Pappy & Co - https://www.pappyco.com Alex Derthick - IG: @captalex8

    Recap: Preston Van Winkle Interview and #Bourbon Talk; Ep. 84 #pappyvanwinkle #buffalotrace

  5. Sep 3

    Review of 2026 Old Forester President's Choice; Ep. 83

    Old Forester President’s Choice 2026 Review Dan and Calvin taste and compare the 2026 Old Forester President’s Choice release, focusing on how it opens up in the glass, how it differs from the 2025 bottle, and whether the fresh crack delivers on the nose, palate, and finish. This is a short bourbon review with a clear tasting arc: initial impressions, evolution after air, and a quick comparison to a previous year’s release. #bourbon #whiskey #oldforester #presidentschoice #2026release #bourbonbrassandbeyond #podcast #bourbonreview #bourbontasting #brownforman Key points In this episode, the hosts review the 2026 Old Forester President’s Choice release from a fresh crack and compare it directly to the 2025 bottle. They note the specific barrel details for the 2026 bottle: Barrel 203, aged 92 months, bottled at 61.8% ABV, or 123.6 proof. The nose stands out immediately with brown sugar, dark fruit, blueberry, and a fruit profile that becomes more expressive as the whiskey breathes. The palate starts with fruit and spice, then shifts into a deeper grape and blueberry character. The finish is described as a little hotter, thinner, and shorter than some other pours they had that night. A noticeable bitterness appears after the initial sip, though they describe it as not unpleasant, just less desirable than the 2025 release. The 2025 version is remembered as having a longer finish and avoiding that bitter turn on the back end. On the second sip, the bourbon seems sweeter and more layered, suggesting the bottle may improve with more time open. They conclude that it is a solid fresh crack with a phenomenal nose, even if it does not quite outperform the 2025 bottle right away. The episode closes with a casual life update about bourbon hunting, work, travel, and upcoming vacation plans. Timestamps 00:00 - Introducing the 2026 Old Forester President’s Choice release 00:29 - Barrel 203 details: 92 months, 123.6 proof 00:57 - Limited online release and multiple barrel variations 01:29 - Why the President’s Choice name matters 01:49 - Comparing the 2026 bottle to the 2025 release 02:41 - Brown sugar and dark fruit on the nose 03:10 - Blueberry and ethanol coming through 03:50 - How air changes and improves the nose 04:45 - Fruit-forward entry on the palate 05:05 - Deep blueberry and grape-like finish 05:40 - Finish length and mouthfeel compared with other pours 06:09 - The bitterness difference versus 2025 07:13 - Second sip becomes sweeter and more layered 07:56 - Expecting more improvement as it opens up 08:25 - Final tasting summary with barrel and proof recap 09:12 - What’s coming up next for the hosts 10:25 - Closing thoughts and listener shout-out Notable quotes “Phenomenal nose now.” “The second drink was a lot sweeter.” “It’s a solid fresh crack.” Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

    Review of 2026 Old Forester President's Choice; Ep. 83

  6. Aug 31

    Peerless Cream Cheese Cinnamon Roll, Buzzard's Roost, and a 2019 Pappy 23 Tasting; Ep. 82

    Dan welcomes Calvin and Nick back home for a bourbon-heavy catch-up that mixes recent distillery trips, barrel picks, and a standout tasting lineup. The episode is especially notable for a 2019 Pappy 23 pour that Preston Van Winkle personally identified by nose as Bernheim-era juice, plus a deep dive into what makes Buzzard's Roost's double-oaked approach unique. #bourbon #whiskey #bourbontasting #singlebarrel #bourbonbrassandbeyond #pappy #pappyvanwinkle #pappyandco #buzzardsroost #peerless #oldripvanwinkle #pappy23 #pappycigars #drewestate #podcast We discuss recent Kentucky visits, craft bourbon exploration, and how barrel char, toast, and proof shape flavor. The conversation also covers a Peerless cream cheese cinnamon roll single barrel, a Buzzard's Roost bourbon, and a rye that lands with mint, spice, and a long finish. Dan recaps the Kentucky trip with Steph, including the Preston Van Winkle interview (Episode 81) and the challenge of recovering lost audio after a hardware failure. The group tastes a Peerless distillery-only single barrel described as a cream cheese cinnamon roll profile, with sweet cinnamon on the nose and a thick, creamy mouthfeel. Calvin and Nick compare tasting notes on craft bottles from JT Mellick, Fiddler, Jimmy Red, and High Wire, using them to narrow down what flavor profiles they actually prefer. Dan highlights a W. H. McBrayer 1776 bottle. Buzzard's Roost founder Jason Brauner is praised for an informative session about barrel char, toast levels, and the brand's double-oaked process. The Buzzard's Roost bourbon shows French oak-like spice, rich sweetness, and subtle oak tannin, with the group noting that the sweetness stays in control. The Buzzard's Roost rye, a 95/5 mash bill, comes across with mint, spearmint tea, rye spice, and a lingering floral finish. Dan summarizes the haul from the Kentucky trip, including Peerless, Jefferson's, Trackside, Michter's 10 Rye, Elijah Craig private barrel, Maker's Mark Cask Strength 46, Monks Road, and Old Forester 117 Triple Char. The centerpiece of the episode is a 2019 Pappy Van Winkle 23 Year, signed by Preston Van Winkle after he correctly identified the juice as Bernheim just by smell. The episode closes on the value of shared bottles, personal stories, and tasting as a group rather than keeping rare pours sealed away. Timestamps 00:00 - Back home, recent Kentucky trip, and the Preston Van Winkle interview 02:00 - Peerless cream cheese cinnamon roll single barrel introduction 03:03 - Buzzard's Roost and an informative deep dive on char and toast 08:15 - Exploring craft whiskey to find preferred flavor profiles 09:09 - W. H. McBrayer 1776 and the appeal of limited releases 11:46 - Buying more than tasting and the trap of bourbon hauls 12:16 - Fiddler, ASW, and craft whiskey recommendations 13:23 - Buzzard's Roost's distillate and double-oaked approach 14:30 - How barrel char and toast levels shape flavor 16:41 - Chocolate pairing and oak tannin on the Buzzard's Roost bourbon 18:28 - Steph's pick and the transition to the rye 20:17 - Jason Brauner's rye goal: a bourbon drinker's rye 26:17 - Kentucky trip haul: Peerless, Jefferson's, Michter's, Maker's Mark, and more 28:10 - Preston Van Winkle signs the Pappy 23 bottle 30:04 - The story behind Pappy cigars and the traditional blend 31:41 - Pappy 23 proof and the aromatic nose 33:33 - Why the Pappy 23 tastes so smooth despite its age 35:17 - Debating whether Pappy 23 is overoaked 39:19 - Bernheim, Stitzel-Weller, and the transition to Buffalo Trace sourcing 41:06 - Touring Preston Van Winkle's office and bourbon history on display 42:28 - Thanksgiving turkeys, old Fitzgerald, and bourbon family stories 44:18 - Upcoming bottles still waiting to be opened

    Peerless Cream Cheese Cinnamon Roll, Buzzard's Roost, and a 2019 Pappy 23 Tasting; Ep. 82

  7. Aug 27

    Pappy Van Winkle Bourbons & Cigars with Preston Van Winkle; Ep. 81

    Old Rip Van Winkle, Bourbon Heritage, and the Reality of Allocated Whiskey This episode is a compilation of multiple conversations with the very awesome and down to earth Preston Van Winkle. Dan Sneddon and Bob Hird were joined by Alex Derthick, and after a technical failure wiped out most of the first recording, Dan came back for round 2. The discussion covers the Old Rip Van Winkle family story, how the lineup evolved, and why production, warehouse space, and barrel entry proof matter so much in bourbon. It is especially useful for listeners who want the history behind the bottles and the practical realities behind limited supply. At the end, they also toast with Pappy 23 Year and Pappy Traditional Cigars from Pappy&Co. See our links below! Please like, follow, and subscribe! #bourbon #whiskey #pappyvanwinkle #buffalotrace #pappyandco Key topics Preston Van Winkle traces the Old Rip label back to its pre-Prohibition origins, its revival after Stitzel-Weller, and how the family inherited and reshaped the brand in the 1970s. In this episode, Preston explains why the lineup shifted from multiple proofs to the 107 proof expression, including the logic of removing the lower-proof bottling and keeping the more versatile whiskey. We discuss how bourbon knowledge in the Van Winkle family was absorbed by osmosis, with childhood memories of bottling, barrel rolling, and growing up around whiskey as part of daily life. The conversation compares the 10, 12, 15, 20, 23, and 25 year expressions, with repeated emphasis on the 15 year as the sweet spot for age, proof, and versatility. Preston shares how the rye line was effectively created to meet demand for a customer seeking aged rye, and how the family helped define that category with a 13 year age statement. We discuss warehouse strategy, including why first and second floor placement in the heart of the warehouse is preferred to avoid excess heat, airflow, and evaporation. Preston explains barrel entry proof, noting that the family uses 114 proof rather than the industry standard 125, to preserve flavor and reduce dilution later in the process. The discussion gets candid about supply constraints, long planning horizons, and why making significantly more whiskey is not as simple as increasing volume. The episode also addresses pricing and the secondary market, with Preston noting that the family does not benefit from inflated resale prices once the whiskey leaves their warehouse. Timestamps 00:00 - Technical reset and round two introduction 01:57 - The Old Rip label’s pre-Prohibition roots 04:21 - Childhood memories in the distillery 08:00 - Bourbon as everyday family medicine 10:01 - Comparing the 10, 12, and 15 year expressions 13:22 - How the family created the aged rye category 16:05 - Why warehouse space limits production 17:36 - Barrel entry proof and flavor preservation 19:23 - Why overproducing whiskey is a long-term risk 21:26 - The top shelf as a measure of a bourbon bar 22:49 - Secondary market pricing and who captures the margin 25:23 - Finding rare bottles while traveling 26:30 - Why the 20 and 23 year expressions stand out 27:20 - How the 25 year compares to the 23 28:29 - Why the rye is softer than most ryes 29:35 - Climate change and lower barrel yields Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com Pappy & Co - www.pappyco.com Old Rip Van Winkle Distillery - www.oldripvanwinkledistillery.com

    Pappy Van Winkle Bourbons & Cigars with Preston Van Winkle; Ep. 81

  8. Aug 23

    Buzzard's Roost Whiskey with founder Jason Brauner; Ep. 80

    Buzzard's Roost in Louisville with Jason BraunerThis episode is a focused tasting and conversation at Buzzard's Roost in Louisville with Jason Brauner who has deep experience in bourbon hospitality and single barrel selection. It covers how double oaking works, why barrel toast profiles matter, and how Jason's background on the restaurant side shaped his palate and industry relationships.We discuss bourbon production details, tasting notes, upcoming releases, and the culture of collaboration in the whiskey world. If you like technical whiskey talk paired with practical tasting context, this one is packed with useful specifics. #bourbon #doubleoaked #whiskey #podcast #buzzardsroost #bourbonbrassandbeyond Key topicsBuzzard's Roost breaks down its process: sourced aged whiskey, re barreled into proprietary barrels, and secondary aged with custom toast profiles.The team uses 17 proprietary barrel toast profiles and a char 1 finish, which Jason explains as preserving the toasted sugars brought to the surface.The barrel strength bourbon is 116 proof, but Jason and the host note that it drinks below its proof because of the double barreling.Tasting notes on the bourbon include white pepper, caramel, burnt sugar, vanilla, citrus, and creme brulee like crunch.The whiskey lineup is generally in the 5 to 7 year range, with many single barrels landing at 6 to 8 years.Jason explains the role of toast levels, from vanilla caramel and butterscotch to smoky, leathery, and baking spice driven profiles.French oak comes up as a special annual project, with discussion of its tighter grain, complex sugars, and higher tannin.Jason shares how Art Eatables chocolates pair with the whiskey, especially the rye and bourbon selections.His background at Bourbon's Bistro helped him develop his palate through years of single barrel picks, bourbon dinners, and distillery visits.The conversation highlights the friendly, collaborative nature of the whiskey industry, where competitors often support one another.Upcoming releases include a French oak expression, the return of bottled in bond, a wheated single barrel, and another smoked batch if market demand supports it.Jason also mentions the still upstairs and the excitement around their own spirit aging on site.Timestamps00:00 - Opening banter and setting the scene at Buzzard's Roost 01:02 - Double oaked bourbon and sourced whiskey explained 01:59 - Proprietary barrels, toast profiles, and char 1 aging 03:24 - First tasting notes: white pepper, caramel, and dark sugar 04:42 - Burnt sugar, creme brulee, vanilla, and citrus notes 05:09 - Age range of the whiskey and single barrel releases 06:14 - Art Eatables chocolates and pairing classes 07:12 - Industry camaraderie and why whiskey feels collaborative 09:19 - How toast levels shape flavor from sweet to smoky 10:28 - Using barrel profiles like a spice rack for blending 11:41 - Discussing the smoked limited release 13:30 - The rye that drinks like bourbon and finishes like scotch 14:00 - Rye blend makeup and why it is so approachable 15:10 - Limited release performance in different markets 15:52 - Daniel's background at Bourbon's Bistro and early single barrel work 16:45 - Bridging old school and new school whiskey people 17:45 - Bourbon dinners, flights, and early education in tasting 18:40 - Family bourbon history and connecting with Wally Dant 19:39 - Water, air, and how the bourbon opens in the glass 20:38 - Upcoming French oak, bottled in bond, and wheated single barrel releases 21:37 - White dog from the still and future house distillate 22:04 - Bourbon and Beyond, speaking on the Kroger stage 23:03 - Restaurant recommendation: Bourbon's Bistro

    Buzzard's Roost Whiskey with founder Jason Brauner; Ep. 80
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About

Hosted by two bourbon enthusiasts and neighbors: Bob is Director of Operations at a Contact Center, Dad, and always on the hunt for bourbons; Dan is a lifelong trumpet player, Dad, and airline pilot. Together, and with guests, they share their collections with you! Bourbon, Brass & Beyond is where travel, taste, and timeless sound come together. From adventures at 30,000 feet, every story pours a little bourbon into life’s soundtrack. Come join us as we taste, discuss, and search for our unicorns. Please email us at info@bourbonbrassandbeyond.com if you would like to be a guest or have any comments!

Information

  • Creator
    Bourbon, Brass & Beyond
  • Years Active
    2026
  • Episodes
    88
  • Rating
    Explicit
  • Copyright
    © 2025 Bourbon, Brass & Beyond
  • Show Website
    Bourbon, Brass & Beyond