Bourbon Lens

Bourbon Lens
  • 4.7 (111)
  • Hobbies
  • Updated Weekly

Bourbon Lens is the podcast for every whiskey drinker. During this project, we look to explore the whiskey and bourbon industry, learn more about our favorite spirit, and interview industry insiders, makers, entrepreneurs, and business people. We welcome you on this journey with us. Bourbon Lens was founded by Jake and Scott from Louisville, Kentucky. We have grown our appreciation for Kentucky's native spirit and look to learn all that we can about every type of whiskey. We welcome you to pour a glass of whiskey and join us. We are always looking for show topics, discussion starters, and new whiskies to try. Contact us on social media or send us an email to: Info@BourbonLens.com with ideas, comments, or questions.

  1. 3d ago

    Wyoming Whiskey Is Back in Wyoming Hands: David DeFazio on What's Next | Thursday Thoughts

    Wyoming Whiskey just got its biggest reset in years — and David DeFazio explains why bringing the brand back into Wyoming ownership could change everything. Jake Lewellen sits down with the longtime friend of the podcast to break down the buyback, the emotional reaction from locals, and why this moment feels like a second chance to earn trust all over again. What starts as a quick catch-up turns into a real look at the future of the distillery — from barrel strategy and brand positioning to the practical realities of taking control of your own story. David shares the behind-the-scenes details of how the deal came together in just three months, why bringing back longtime blender Nancy Fraley matters, and how "letting the barrels tell you what to do" is shaping what's coming next. You'll discover: Why the team believes "hitting singles" beats chasing home runs in whiskey growthHow the buyback is giving Wyoming Whiskey a chance to reset its reputation with locals and fansWhat David says about bringing back Nancy, rethinking releases, and letting the barrels lead the decisionsWhy age statements like 10, 12, and 15 years could be a major part of the next chapterHow a new whiskey library, older stock, and distillery-only bottles could fuel exciting future dropsDavid also opens up about historic lows in national alcohol consumption, smart inventory planning for a smaller producer, and why small, practical ideas from the team on the ground in Kirby could shape the next wave of releases — including a possible cutthroat trout series inspired by Wyoming's own waters. If you like your whiskey talk honest, specific, and full of big-picture strategy, this one belongs on your playlist. Essential listening for Wyoming Whiskey fans, age-statement hunters, and anyone who loves hearing how a great brand gets a second chance. Timestamps: 00:00 – The big news of new ownership 01:15 – Impact of the change and community reaction 03:03 – Hitting singles vs. home runs: the new approach 07:08 – Why now: the reasons behind the transition 09:04 – Bringing back Nancy and key team members 10:12 – Creating a whiskey library from old stock 13:10 – Expanding into age statements and rye 17:15 – Planning production for the future 19:02 – Refining processes and building a legacy 22:49 – Consumer preferences and what's next Subscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags#WyomingWhiskey #DavidDeFazio #BourbonLens #CraftWhiskey #WeededBourbon #AgeStatementWhiskey #WhiskeyPodcast #BourbonCommunity #WhiskeyIndustry #KirbyWyoming #JacksonHole #WhiskeyNews #IndependentDistillery #BourbonCollector #AmericanWhiskey

    Wyoming Whiskey Is Back in Wyoming Hands: David DeFazio on What's Next | Thursday Thoughts

  2. 6d ago

    397: Wild Turkey's Bruce Russell on Russell's 13 & the Future of the Family Legacy

    Bruce Russell (Wild Turkey) sits down with Jake Lewellen on The Bourbon Lens to break down one of the hottest bourbon summers in recent memory. Bruce opens up about blending, barrel hunting, and what it means to carry the Russell family legacy forward. In this episode, Bruce shares how a side project turned into two mystery 2007 barrels that ended up defining Russell's 13, why his dad Eddie Russell never gets to taste a blend until it's nearly finished, and the emotional moment when 90-plus-year-old Jimmy Russell first tried the release. You'll also get a rare breakdown of how three generations of Russells — Jimmy, Eddie, and Bruce — each bring a different palate to the whiskey, and how that shows up in bottles like Generations, Master's Keep, and the Whiskey Barons Collection. Bruce talks candidly about being a "whiskey nerd" himself, how that shapes what Wild Turkey puts on shelves in a crowded, correcting bourbon market, and why he's chasing that dusty, cherry-cola richness of vintage Wild Turkey in modern releases. Whether you're a longtime Wild Turkey collector or just getting into bourbon, this conversation is packed with insider stories you won't hear anywhere else. Topics covered: Wild Turkey's record-breaking summer releasesHow Russell's 13 was blended, including barrels from 2007Jimmy Russell's and Eddie Russell's distinct flavor palatesThe story behind Whiskey Barons and Master's KeepWhy the bourbon industry is going through a correctionWhat's next for Wild Turkey and the Russell familyTimestamps: 00:00 – Bruce Russell joins to discuss Wild Turkey's summer momentum 06:31 – Why being a whiskey consumer helps Bruce make better whiskey 09:45 – Three generations, three palates, and the idea behind Generations 13:08 – Building Russell's 13 with older liquid and special barrel selection 18:17 – Why Russell's 13 drinks like cherry cola and dark fruit 22:12 – Side-by-side tasting against vintage gold foil bottles 24:34 – Jimmy's emotional reaction to the release 29:55 – Masters Keep as Eddie Russell's way to do Wild Turkey his way 34:07 – Jimmy Russell's uncanny ability to make young whiskey taste much older 36:20 – The Russell family's shared legacy and what's next for the brand Subscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags#WildTurkey #BruceRussell #RussellsReserve #Bourbon #BourbonWhiskey #BourbonLens #EddieRussell #JimmyRussell #Whiskey #WhiskeyPodcast #BourbonCommunity #KentuckyBourbon #MastersKeep #BourbonBar #BourbonTasting #WhiskeyNerd #BourbonIndustry #BourbonCollector #CampNelson

    397: Wild Turkey's Bruce Russell on Russell's 13 & the Future of the Family Legacy

  3. Aug 21

    Water Tasting 101: Louisville Pure Tap vs. Dasani, Evian & Gerolsteiner | Five Minute Fridays

    What if the difference between "just water" and an unforgettable tasting experience came down to total dissolved solids, source, and treatment? In this Five Minute Fridays episode, Bourbon Lens turns a glass of water into a side-by-side flavor experiment that will change the way you think about hydration, bottled water, and even bourbon tasting. Host Jake teams up with Kelly from Louisville Water to compare Louisville Pure Tap against three well-known bottled waters — Dasani, Evian, and Gerolsteiner — using the same look, sniff, swirl, sip method water professionals use in the lab every day. Along the way, you'll hear why Dasani reads as a stripped-down, basic profile with just 30 total dissolved solids, why Evian feels "fancy" with its mineral-rich spring-water character, and how Gerolsteiner's natural effervescence brings a completely different mouthfeel to the glass. You'll discover: How total dissolved solids (TDS) shape water's taste and feelWhy source water and treatment matter more than most people realizeThe difference between tap water, spring water, mineral water, and premium bottled waterHow Louisville Pure Tap's TDS of 240 compares to spring water giant EvianA simple at-home water tasting method you can try with friends and familyKelly also explains why Louisville Water runs taste tests in the lab every day, and why the goal isn't finding a "best" water — it's understanding the story inside each glass. If you've ever dismissed tap water as plain, this episode shows how much character, geology, and craft can live in something as simple as a sip. Perfect for bourbon fans, curious tasters, and anyone who enjoys a quick, low-stakes experiment that makes an everyday ritual feel surprisingly new. After this one, you may never look at a glass of water the same way again. Chapters: 00:00 Introduction to Water Tasting 01:14 Tasting Dasani – Basic Bottled Water 02:53 Tasting Evian – Spring Water 03:49 Tasting Gerolsteiner – Natural Mineral Water 04:45 Tasting Louisville Pure Tap 05:23 Exploring Water's Story and Flavor Profile 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

    Water Tasting 101: Louisville Pure Tap vs. Dasani, Evian & Gerolsteiner | Five Minute Fridays

  4. Aug 20

    Inside the Water Treatment Plant: From Ohio River to Your Faucet | Thursday Thoughts

    Ever wonder what actually happens between the Ohio River and the glass of water on your kitchen counter? In this episode of Thursday Thoughts, Bourbon Lens Studio heads to the Crescent Hill Water Treatment Plant to talk with Chris, Manager of Water Quality and Compliance for Louisville Water Company, about the science and chemistry behind every glass of Louisville tap water. Chris walks through the idea of a water "recipe" — how the Ohio River supplies raw water that changes day to day depending on sediment, minerals, and seasonal conditions. You'll learn why Louisville's water is naturally mineral-rich and calcium-carbonate heavy, and why the region's uniquely low iron content happens to be a major advantage for the local bourbon industry. The conversation breaks down the full treatment journey step by step: coagulation and sediment removal, on-site disinfection, pH adjustment with lime, filtration, and water storage — plus why disinfection is considered the single most critical process in protecting a million-plus customers from naturally occurring bacteria and pathogens. You'll discover: What a water "recipe" actually means and why every source is differentHow sediment from a massive watershed gets removed before it reaches your tapWhy disinfection is the top priority in water treatment, more than pollution eventsHow on-site bleach generation and residual disinfectant prevent bacterial regrowthWhy lime is added to raise pH and protect homes with lead or galvanized pipesHow certified, high-grade chemicals ensure treatment is safe and effectiveWhether you're curious about the science behind your tap water, interested in how it connects to Kentucky's bourbon industry, or just want a deeper appreciation for what happens before you turn on the faucet, this episode breaks it all down in an easy-to-follow conversation. Hashtags: #BourbonLens #ThursdayThoughts #LouisvilleWater #WaterTreatment #CrescentHill #TapWaterScience #DrinkingWaterSafety #OhioRiver #WaterQuality #KentuckyBourbon #WaterDisinfection #PublicHealth #LouisvilleKentucky #BourbonPodcast #WaterChemistry #CleanWater #KentuckyWater #BourbonCulture #WaterEngineering #InfrastructureMatters Keywords: water treatment process, Louisville Water Company, Crescent Hill Water Treatment Plant, tap water safety, drinking water disinfection, Ohio River water source, water quality compliance, mineral content in water, coagulation and filtration, pH adjustment lime, corrosion control lead pipes, Bourbon Lens podcast, Thursday Thoughts, Kentucky bourbon industry water, drinking water chemistry, Bourbon Lens, Bourbon Lens News

    Inside the Water Treatment Plant: From Ohio River to Your Faucet | Thursday Thoughts

  5. Aug 16

    396: From Ohio River to Bourbon Barrel: The Untold Story of Louisville's Water

    Most people never think twice about the water coming out of their tap — until they hear how Louisville turned it into a source of civic pride, a public health milestone, and a hidden ingredient in the bourbon industry. At the historic Louisville Water Tower, host Jake sits down with Kelly Dearing Smith, VP of Communications and Marketing at Louisville Water, to explore why this landmark matters far beyond its riverside views. Kelly traces Louisville Water's origin story back to 1860, when the utility served just 512 customers pulling untreated water straight from the Ohio River. From there, she walks through the filtration breakthroughs that helped shape modern drinking water treatment nationwide, how Louisville Water grew into Kentucky's largest drinking water provider, and why "Louisville Pure Tap" became the only trademarked tap water in North America. In this episode, you'll learn: How a devastating downtown fire — not thirst — is what actually convinced Louisville residents to pay for waterWhy the Ohio River and regional limestone give Louisville water its signature quality for both drinking and distillingHow 20+ local distilleries rely on Louisville Water today, and the surprising 1860s connection between water rates and whiskey barrelsWhat happens during "Sip with the Scientist," where distillers and water scientists compare notes on flavor and chemistryWhy water reliability is something most people take for granted — and why that complacency can be costly for communitiesHow Louisville Water collaborates with major utilities like Denver, Chicago, and New York on treatment innovation and researchKelly also opens up about the Louisville Water Tower's role today as a National Historic Landmark, working pumping station, and home to the Waterworks Museum — a hands-on education hub open for public tours, school field trips, and bourbon lovers alike. Whether you're into Kentucky history, bourbon culture, or just want a new appreciation for your next glass of tap water, this episode will change the way you think about what comes out of your faucet. Learn more at LouisvilleWater.com or plan a visit to the Louisville Water Tower and Waterworks Museum. Chapters: 00:00 Introduction and Water Filtration 07:45 Louisville Water and Its History 13:09 Evolution of Louisville Water 19:38 Bourbon and Water Connection 25:46 Water Utilities and Collaboration 27:33 Louisville Water Tower and Education 🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

    396: From Ohio River to Bourbon Barrel: The Untold Story of Louisville's Water

  6. Aug 14

    Rabbit Hole Raceking Review: Chocolate Malt Bourbon Tastes Like Cold Brew | Five Minute Fridays

    Five Minute Fridays is back, and this week Jake Lewellen pours Rabbit Hole Raceking — a Kentucky Straight Bourbon built around a five-grain, double chocolate malt recipe unlike anything else on the shelf. Jake breaks down what "chocolate malt" actually means (hint: it's about roast, not flavoring), then walks through the nose, palate, and finish to show how this bourbon balances roasty coffee character with fruit and sweetness in a way he didn't expect. Raceking comes in at 95 proof with a six-year age statement, never chill filtered, and built from 70% corn, 13% rye, 10% malted rye, 4% chocolate malted wheat, and 3% chocolate malted barley. On the nose it leans surprisingly sweet — peach, apricot, vanilla, honey — before the palate shifts into stout-like coffee and toffee notes that Jake compares to cold brew or a latte, finishing with chocolate, tobacco, and a lingering roastiness. If you're into bourbon tasting notes that go beyond the basics, this one's worth five minutes. Jake also breaks down where Raceking fits best — from a neat pour to darker cocktails like an espresso martini, a Boulevardier, or a Black Manhattan. Notable quotes: "It does kind of taste like cold brew coffee, honestly.""I do think that this bottle is versatile as well.""If you're a coffee fan, let us know what you think."Timestamps: 00:00 – Five Minute Fridays returns with Rabbit Hole Raceking00:29 – Breaking down the five-grain chocolate malt recipe and 95 proof age statement00:59 – What chocolate malt actually means in bourbon01:46 – First impression on the nose: sweetness instead of roast02:27 – Palate shifts into coffee, toffee, and stout-like notes02:52 – Balanced sweetness and roasty character in the middle palate03:20 – Chocolate, tobacco, and coffee notes on the finish03:47 – Where this bourbon fits best: neat or in cocktails04:28 – Final verdict: approachable, but not an everyday pour Subscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU Hashtags#BourbonLens #RabbitHoleBourbon #Raceking #FiveMinuteFridays #ChocolateMaltBourbon #KentuckyStraightBourbon #BourbonReview #WhiskeyReview #BourbonTastingNotes #CraftBourbon #EspressoMartini #Boulevardier #BlackManhattan #BourbonPodcast #WhiskeyPodcast

    Rabbit Hole Raceking Review: Chocolate Malt Bourbon Tastes Like Cold Brew | Five Minute Fridays

  7. Aug 13

    Whiskey Lens Ep. 3: Independent Bottling, Single Casks & Impex Beverage with Sam Filmus

    Why do independent bottlers matter, and how do they let you taste whiskey that never makes it into a distillery's core range? In Episode 3 of Whiskey Lens, Jake Lewellen sits down with Sam Filmus, founder of Impex Beverage, to unpack the world of single casks and curated collections — and how Scotch whiskey makes its way onto American shelves. Sam walks through his path into the business, starting with an ethnic import company in California before pivoting into mainstream whiskey, and explains why independent bottling was such a hard sell in the early 2000s, when buyers expected a Macallan label to look like, well, a Macallan label. He and Jake dig into how the category has exploded since then — with Impex, Lost Lantern, and Single Cask Nation all building loyal followings — and how Impex curates each annual edition around its own theme, from single malts across Scotland's regions to grain whisky and blended malt. The conversation gets hands-on with two Impex selections: an 11-year Teaninich, a clean, Speyside-leaning Highland malt with a surprising backstory involving a distillery founder known as the "Blind Captain," and a 14-year cask-strength Ardmore, which becomes the jumping-off point for a real conversation about peat — Highland peat versus the more medicinal, maritime style associated with Islay. Sam also shares the story behind his favorite Impex bottling to date: a 25-year-old Springbank finished in a sherry cask under the guidance of Exclusive Malts' David Stirk. If you've ever wondered what "single cask" really means, why independent bottlers are reshaping how whiskey drinkers discover new distilleries, or how peated Scotch can be far more approachable than its reputation suggests, this episode is for you. Chapters: 00:00 – Why Independent Bottlers Matter01:36 – Sam Filmus's Journey Into Whiskey03:23 – The Rise of Independent Bottling in the U.S.06:31 – Curating Impex: The Springbank 25 and Building Each Edition16:22 – Tasting Teaninich: Clean Distillate and the "Blind Captain" Story23:24 – Tasting Ardmore: Cask Strength and Highland Peat32:24 – Scotch's Wide Spectrum, and How to Buy Impex BottlingsSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

    Whiskey Lens Ep. 3: Independent Bottling, Single Casks & Impex Beverage with Sam Filmus

  8. Aug 10

    395: Mugen Spirit: A Love Letter from Kentucky to Japan With Kojin Tashiro Founder of Mugen Spirit

    What happens when Kentucky bourbon meets Japanese storytelling? In this episode of Bourbon Lens, Jake sits down bar-side with Kojin Tashiro of Mugen Spirit for a tasting and wide-ranging conversation about building a whiskey brand as a cultural bridge between Kentucky and Japan. Kojin breaks down his recent trip to Japan and how it tied directly into launching Oni, Mugen's first small batch blend — built from roughly 20 barrels, bottled around 117 proof, and wrapped in artwork by Japanese artist Yuko Shimizu rooted in folklore. He walks through the rest of the Mugen lineup, including Tengu, the wheated kuko release, and Nobunaga from the shogun series, and explains why Mugen treats Japanese culture as a lens rather than forcing every release into a "Japanese whiskey" mold. Jake and Kojin also dig into how Japanese whiskey culture evolved out of American whiskey's popularity in the 1980s, the generational shift in how young drinkers in Japan and the U.S. discover whiskey, and how Mugen balances premium positioning with genuine accessibility and community. It's a conversation about intentionality — in blending, in branding, and in building something that bridges two cultures without diluting either one. Key topics: Kojin's Japan trip and the launch path for OniWhy Mugen Spirit calls itself "a love letter from Kentucky to Japan"How Japanese whiskey culture grew out of American whiskey's 1980s popularityEducating Japanese consumers on the American whiskey story before talking tasting notesThe generational shift in whiskey culture and mentorship in Japan and the U.S.Oni's barrel makeup, proof, and the folklore-inspired label artworkThe rest of the Mugen lineup: Tengu, Cuckoo, and NobunagaNobunaga's East-meets-West profile and Chichibu cask finishingWhy "blended" shouldn't be a dirty word in whiskeyMugen's future: more intentional releases, deeper presence in Japan and the U.S., and direct-to-consumer dropsNotable quotes: "We're a love letter from Kentucky to Japan." "I'm gonna make this a weapon in a good way." "The right way to drink it is however you want to drink it." Chapters: 00:00 – The Introduction to Mugen Spirit06:00 – Bridging American and Japanese Whiskey Culture11:00 – The Art of Blending and Creating Oni16:30 – Nobunaga: A Blend of East and West22:31 – The Future Aspirations of Mugen SpiritSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community. 📸 Follow on Instagram: @bourbonlens 🌐 Visit: www.bourbonlens.com Merch: https://bourbon-lens-shop.printify.me/products Discord: https://discord.gg/pd6ys5nRSU

    395: Mugen Spirit: A Love Letter from Kentucky to Japan With Kojin Tashiro Founder of Mugen Spirit
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4.7
out of 5
111 Ratings

About

Bourbon Lens is the podcast for every whiskey drinker. During this project, we look to explore the whiskey and bourbon industry, learn more about our favorite spirit, and interview industry insiders, makers, entrepreneurs, and business people. We welcome you on this journey with us. Bourbon Lens was founded by Jake and Scott from Louisville, Kentucky. We have grown our appreciation for Kentucky's native spirit and look to learn all that we can about every type of whiskey. We welcome you to pour a glass of whiskey and join us. We are always looking for show topics, discussion starters, and new whiskies to try. Contact us on social media or send us an email to: Info@BourbonLens.com with ideas, comments, or questions.

Information

  • Creator
    Bourbon Lens
  • Years Active
    2019 - 2026
  • Episodes
    447
  • Rating
    Explicit
  • Copyright
    © 2026 Bourbon Lens
  • Show Website
    Bourbon Lens

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