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. 1일 전

    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

    12분
  2. Cinnabon In A Glass: Casey Jones Cinnamon Cut Whiskey

    2월 5일

    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

    10분

  3. 1월 29일

    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

    9분
  4. Trees, Barrels And Better Bourbon | Independent Stave Company and Bookers

    1월 22일

    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

    11분

  5. 1월 15일

    Larrikin “Cigar Lounge”: Five Finishes, One Nine-Year Bourbon with Greg Keeley

    We’re back in Lawrenceburg, Kentucky with Greg from Larrikin Bourbon Company to taste a fresh release that just launched at the Bourbon Festival: Larrikin Cigar Lounge. It’s a nine-year-old, high-rye bourbon built from five finishing barrels, including French cognac, Spanish Madeira, maple syrup barrels, and Brazilian jackfruit wood, plus the smallest possible “whisper” of Ambarana to make the whole blend snap into place. Greg explains why the goal was to get the Ambarana on the nose without letting it take over the palate, and why Cigar Lounge is designed as that end-of-the-day, after-dinner pour whether or not you ever touch a cigar. We also get into what a “cigar blend” actually means (and doesn’t mean), what flavors show up when you taste it, what’s coming next at Larrikin (including a surprisingly good American Light Whiskey around 145 proof), and why Kentucky’s bourbon industry has such a strong culture of generosity and camaraderie. Plus a classic Jimmy Russell story that says everything about the community here.   Chapters 00:00 Back at Larrikin in Lawrenceburg 00:35 Cigar Lounge release details (age, proof, high rye) 01:10 “What is a cigar blend?” 02:00 The five finishing barrels 02:45 The Ambarana “whisper” 04:05 Tasting reactions and dessert notes 06:10 Why Cigar Lounge needed cigar-blend DNA 07:05 Next release: American Light Whiskey explained 09:05 Aussie culture and bourbon culture 10:10 Kentucky distilleries helping each other 11:35 Jimmy Russell stories 13:45 Wrap and where to find Larrikin

    15분
  6. Starting The Year With A Nevada Bourbon | Fray Ranch

    1월 8일

    Starting The Year With A Nevada Bourbon | Fray Ranch

    We’re kicking off the year with a bourbon that doesn’t come from Kentucky, and that’s exactly why we wanted to talk about it. This episode features Fray Ranch straight bourbon whiskey from Fallon, Nevada. A true farm-to-bottle operation where every grain is grown, malted, distilled, and bottled on site. That approach gives this bourbon a flavour profile that surprised us straight away, with bright fruit notes, a waxy mouthfeel, and a personality that feels genuinely different. From there, the conversation opens up into plans for the year ahead. Distilleries we want to visit, trips we’re planning around bourbon, and why meeting other bourbon lovers in Australia has become one of the most rewarding parts of the journey so far. A relaxed start to the year, a bottle with a great story, and a reminder that some of the most interesting bourbons live well outside Kentucky. Chapters 00:10 Opening pour and a bold choice 00:45 Why this bourbon isn’t from Kentucky 01:50 First tasting impressions 03:00 What makes Fray Ranch farm-to-bottle 04:30 Growing and malting grains on site 06:10 Why this bottle matters to us 07:30 Bourbon travel plans for the year 09:00 The Aussie bourbon community 10:00 Final thoughts and cheers

    11분
  7. Unexpected Chocolate Pairings At Michter’s With Dan McKee And Andrea Wilson

    1월 2일

    Unexpected Chocolate Pairings At Michter’s With Dan McKee And Andrea Wilson

    This is a different kind of Aussie Bourbon Lovers episode. There’s no pop, no pour, and no whiskey consumed during the recording. While visiting Michter’s in Shively, Kentucky, we spent the day with Dan McKee and Andrea Wilson and surprised them with something unexpected: Australian chocolate. We brought Cadbury Caramello Koalas and Cadbury Furry Friends and asked them to pair each chocolate with Michter’s whiskeys. What followed was not polite answers or throwaway suggestions. It became a genuinely insightful exploration of flavour, texture, sweetness, and balance, and an eye-opening look at how professionals think about pairing whiskey with food. This episode is funny, warm, and surprisingly educational, and it perfectly reflects the curiosity and joy that runs through everything Michter’s does. If you want to play along at home, grab a couple of Michter’s expressions, some Aussie chocolate, and see where your palate takes you. Recorded in Shively, Kentucky with Dan McKee and Andrea Wilson.

    9분
  8. Angel’s Envy Single Barrel Pick | A Christmas Day Bourbon Pour

    2025. 12. 31.

    Angel’s Envy Single Barrel Pick | A Christmas Day Bourbon Pour

    Merry Christmas from Aussie Bourbon Lovers. For this special Christmas Day episode we crack open a gift bottle: an Angel’s Envy Whiskey Hunt Australia single barrel pick. Angel’s Envy is famous for its port finished bourbon and it’s easy to find in Australia, but this one is different. It’s a single barrel pick chosen by the Whiskey Hunt team, and it arrives in a bottle that just feels made for gifting. We talk about why Angel’s Envy has become such a well known finished bourbon, why we love the novelty and sweetness of finished whiskey, and why barrel picks are one of the most fun ways to drink something familiar in a completely unique way. Merry Christmas and cheers. Chapters 00:00 Merry Christmas and the bottle pop 00:35 What this bottle is and why it’s a great gift 01:10 Angel’s Envy, port finishing and why it’s everywhere in Australia 02:10 Finished bourbon, the tour experience and why it’s fun 03:15 Nosing and tasting, and the “nose vs palate” surprise 04:25 Plum and Christmas spice notes arrive 05:35 Cinnamon bark and where the heat hits 06:30 Creamy jammy texture and mouthfeel 07:20 Why Aussie barrel picks are worth chasing 08:30 Price, scarcity and the single barrel dilemma 09:30 Merry Christmas wrap

    11분
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Australian Bourbon Lovers enjoying one pour at a time, sharing the magic of bourbon whiskey with Australia.

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