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. 15h ago

    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

  2. 4d ago

    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

  3. 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

  4. Aug 18

    EverNorth, Penelope 13 yr, Oak & Age, and more! Ep. 79

    Dan, Clavin, and Rich welcome CJ to the podcast for the first time. In this episode, we explore Ever North Essence Barrel Picks, the Penelope 13 Year Collection, Oak & Age Hazmat Barrel Pick, and a couple surprise old dusties. We discuss the nuances of bourbon tasting, the history of distilleries, and the art of selecting and appreciating fine spirits. Our guests share insights on aging, proof, and the unique stories behind rare bottles, making it a must-listen for bourbon enthusiasts. Check out Maria's Marketplace in Canton Township, MI. That Ever North Barrel Pick was fanatastic. Check out our website at https://www.bourbonbrassandbeyond.com . #bourbon #whiskey #evernorth #oak&age #buffalotrace #podcast #bourbonbrassandbeyond #oldfitzgerald #oldripvanwinkle Keywords bourbon, whiskey, tasting, distillery, aging, proof, bourbon history, rare bottles, bourbon tasting tips Key topics Bourbon tasting techniques and tips History and story behind rare bourbon bottles Impact of aging and proof on flavor profile Insights into distillery processes and collaborations The significance of bottle selection and provenance Sound bites "Great bottles from Michigan stores" "The viscosity is just right" "Don't be afraid of the ryes" Timestamps 00:00 - Welcome, guest introductions, and the Evernorth bottles 02:09 - Evernorth Bardstown mash bill details and first impressions 03:05 - Cinnamon, crab apple, and viscosity on the first pour 04:34 - Burnt brown sugar, caramel, and finish length 06:08 - Evernorth’s broader lineup and why store relationships matter 08:36 - Maria’s Marketplace pick at 131 proof and bottle details 10:34 - Stone fruit, peach, and silky mouthfeel on the second Evernorth 12:38 - Why the second Evernorth drinks far below its proof 13:57 - Bob’s donation bottle and the Penelope 13-year Collector’s Edition 16:00 - Elephant ear nose and memory-driven tasting notes 17:29 - Why the Penelope drinks like a much lower proof bourbon 20:26 - Oaken Age 11-year Jim Beam hazmat barrel pick 21:49 - Learning to appreciate Beam’s nutty profile and heat 23:01 - Why high proof can mean more flavor, not just more burn 25:58 - Buffalo Trace Experimental Collection 15-year wheated bourbon 27:15 - Comparing that bottling to Pappy-era production 30:43 - Why tasting is different from just drinking 33:28 - OG Yellowstone history and the 1971 bottling 35:54 - Dusty bourbon as a privilege and a benchmark 39:24 - Quality, quantity, and how modern bourbon production has changed 43:43 - Old Fitzgerald bottled in 1970 from a 1962 barrel 45:02 - Floral nose, vanilla bean, and citrus on the Old Fitz 47:24 - Why the old Old Fitzgerald profile is still chased today 48:23 - Final recap, shoutouts, and closing thoughts

    EverNorth, Penelope 13 yr, Oak & Age, and more! Ep. 79

  5. Aug 15

    15 Year Wheated Buffalo Trace Experimental and Blade & Blow 12 Year; Ep. 78

    Join Dan and Steph, as we explore the nuances of bourbon tasting, including a detailed review of the Blade and Bow 12 Year Solera Reserve and a special focus on the 15 Year Buffalo Trace Experimental Collection, Wheated, Low Barrel Entry Proof. Perfect for bourbon enthusiasts eager to deepen their understanding and discover new favorites. This episode really sweetens the palate! We also discuss our upcoming interview and tasting at Old Rip Van Winkle Distillery, with the Van Winkle Family. We are super excited for this one. Sit back, relax, and enjoy the flight! #bourbon #whiskey #buffalotrace #stitzelweller #oldripvanwinkle #pappyvanwinkle #podcast #bourbonbrassandbeyond #bourbontasting Keywords bourbon, whiskey, bourbon tasting, Blade and Bow, Buffalo Trace, experimental collection, bourbon review, whiskey enthusiasts, distillery visits, bourbon flavors Key topics Bourbon tasting notes and impressions Details of the Blade and Bow 12 Year Solera Reserve Insights into Buffalo Trace's low barrel entry proof bourbon The significance of barrel finishing processes Distillery visits and rare bourbon finds in Kentucky The impact of barrel proof on flavor and aging Memory and experience in bourbon appreciation Future bourbon releases and collecting rare bottles Sound bites "That's like a Pappy nose. That's so sweet." "I got like a brown butter bourbon flavor." "This is the kind of bourbon you have at the end of the day." Chapters 00:00 Introduction to Bourbon Tasting and Kentucky Trip 3360:56:36 Review of Blade and Bow 12 Year Solera Reserve 6638:43:54 Tasting notes: Nose, palate, and finish 100555:25:19 Discussion on barrel finishing and aging processes 135277:39:07 Buffalo Trace experimental collection: Low barrel entry proof 168888:46:04 Details of the 2010 distilled bourbon and its rarity 201944:19:53 Flavor profile and comparison to old Fitzgerald 231666:34:40 The significance of unique bourbon moments and memories 263888:48:46 Kentucky trip plans and bourbon memorabilia 300555:29:23 Tennis tournament updates and upcoming events 331666:36:47 Reflections on bourbon collecting and future releases Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

    15 Year Wheated Buffalo Trace Experimental and Blade & Blow 12 Year; Ep. 78

  6. Aug 11

    Paul Sutton and Green River #Bourbon; Ep. 77

    Paul Sutton and Green River bourbon tasting, plus a look at what makes each bottle stand outDan and Bob do a bourbon tasting centered on Paul Sutton and Green River, with a lot of sensory comparison and a few practical notes on proof, finish, and barrel selection. The conversation also touches on family life, school shopping, and an upcoming bourbon trip, but the core value is the side-by-side breakdown of two very different pours and why one of them lands as a favorite. #bourbon #whiskey #bourbontasting #greenriverwhiskey #paulsuttonbourbon #bourbonbrassandbeyond #podcast #OHLQ #singlebarrel #barrelpick Key topicsThe Paul Sutton Limited Release nose is described with a mix of black licorice, leather, baseball glove, sawdust, oak, and dark cherry, with repeated comparisons to toasted char and even strawberry shortcake with fermented berries.In the same tasting, they move to Green River bourbon single barrel and Green River wheated single barrel, both non chill filtered, and compare how proof and mashbill change the experience.The Green River wheated single barrel shows sweetness, grape Kool Aid, and a softer mid-palate, but the finish is flatter and, at moments, slightly bitter.The standard Green River single barrel bourbon whiskey OHLQ pick ends up being the stronger bottle of the two, with more fruit, caramel, dark fruit, and a longer coating finish.They point out that the Green River bourbon has a sweet, grassy, hay-like note on the nose at cask strength, but it develops into something more interesting and lasting on the palate.Timestamps00:00 - First nosing of Paul Sutton and the licorice leather mystery 01:10 - Searching for the note that makes the nose different 02:08 - Legs, proof, and the first sip on Paul Sutton 03:41 - Toasted char, dark cherry, and strawberry-like fruit notes 05:16 - Why this bottle sat unopened for so long 06:31 - Paul Sutton becomes an early favorite on the short list 08:00 - Calling the nine-year Paul Sutton rich and complex 09:17 - Final pass on the Paul Sutton nose before moving on 10:47 - Introducing the Green River bottles for the next tasting 11:25 - Comparing the Green River wheated single barrel and bourbon single barrel 12:49 - Green River history and the “Whiskey Without Regrets” story 14:01 - Grape, sweetness, and proof on the wheated single barrel 15:20 - Why the wheated finish feels shorter and less complete 16:55 - Revisiting the wheated pour and its slight bitterness 18:11 - The cask strength Green River bourbon noses sweeter but rougher 19:26 - Wet grass, hay, and field-cut memories in the aroma 20:38 - The regular Green River single barrel wins on finish and fruit 21:50 - Why the bourbon single barrel beats the wheated expression 22:35 - School shopping, kids’ sports, and the family schedule 25:01 - Free Chick-fil-A sandwiches and feeding growing boys 26:32 - Driving plans for Chicago and the coming road trip 27:03 - Bourbon travel plans with Maker’s Mark and Heaven Hill 28:52 - Wrapping the night and comparing the two big surprises 30:00 - Anis, leather, and the final praise for the Paul Sutton nose Links: Bourbon, Brass & Beyond - http://www.bourbonbrassandbeyond.com Paul Sutton Distillery - https://www.paulsuttonbourbon.com Green River Distillery - https://www.greenriverwhiskey.com

    Paul Sutton and Green River #Bourbon; Ep. 77

  7. Aug 9

    Jefferson's Wood Experiment Collection; Ep. 76

    Join Dan and Stephanie as we explore a collection of Jefferson's experimental bourbons, tasting five unique infusions and discussing their flavor profiles, aging processes, and the art of bourbon experimentation. Plus, a peek into our Kentucky trip and bourbon adventures. #bourbon #jeffersonsbourbon #woodfinishing #barrelpick #treyzoeller #bourbonbrassandbeyond #whiskey #bourbontasting Keywords bourbon, Jefferson's, bourbon tasting, whiskey experiments, bourbon collection, bourbon review, bourbon journey, whiskey tasting, bourbon enthusiasts, bourbon exploration Key topics Jefferson's bourbon collection and experiments Flavor profiles of five different bourbons Aging and infusion processes in bourbon making The role of oak and toast in bourbon flavor Insights into bourbon tasting and evaluation Trip to Kentucky distilleries and bourbon culture Chapters 00:00 Introduction to Jefferson's Experimental Bourbon Collection 322:01:33 Unboxing and First Impressions of the Five Bourbons 6805:22:19 Details of Experiment Number Three: Toasted Oak Profile 100555:23:34 Flavor Notes and Tasting Observations 135555:24:05 Discussion on Aging, Filtration, and Flavor Development 181110:57:34 Experiment Number Four: Charred Oak Cubes and Flavor Impact 220277:37:56 Comparing the Tasting Notes and Personal Preferences 268888:45:10 Experiment Number Six: French and American Oak Hybrid 316666:32:18 The Role of Non-Chill Filtered Bourbon and Fats 363888:47:13 Experiment Number Ten: French Oak and Toast Profiles 417777:41:48 Experiment Number Twelve: Toasted Oak Inserts 466388:49:13 Reflections on the Bourbon Tasting and Future Experiments 499999:56:27 Trip to Kentucky: Heaven Hill Tour and Bourbon Culture 569166:37:12 Visiting Other Kentucky Distilleries and Bourbon Destinations 663333:18:01 Discussion on Ohio's Potential for Bourbon Production 752777:45:24 Closing Remarks and Future Bourbon Adventures

    Jefferson's Wood Experiment Collection; Ep. 76

  8. Aug 5

    Stagg 26B, Single Oak Project, and Oak & Age; Ep. 75

    Bourbon, Brass & Beyond: Tasting Notes, Trends, and Trip PlansJoin Dan and Bob in this lively episode as they share tasting impressions of Buffalo Trace's Single Oak Project Barrel 80 Rye Bourbon and NEW release Stagg 26B, discuss recent bourbon purchases, and outline upcoming trips to bourbon landmarks. Whether you're into whiskey data, market trends, or planning your own bourbon adventure, this episode offers insights and stories to fuel your passion. #bourbon #whiskey #buffalotrace #singleoakproject #stagg #bourbonbrassandbeyond #oak&age #bourbontasting In this episode:The excitement around the experimental single oak bourbon from bourbon's innovationTasting notes on a 12-month-seasoned rye bourbon with intriguing fruit and oak flavorsThe impact of stave seasoning, charring, and barrel variables on bourbon flavorMarket trends: pricing, secondary market activity, and distribution challengesPersonal bourbon hunts: rare store finds and travel plans for visits to Bardstown and Heaven HillHow proof, aging, and barrel location influence flavor profiles and perceived heatUpcoming tasting plans, including Pappy and special releasesThe importance of data and experimentation in understanding bourbon characteristicsTimestamps: 00:00 - Welcome and recent bourbon adventures 00:31 - Handling vacation workload and busy schedules with kids 01:01 - Football, marching band, and busy family life 01:56 - Exploring the experimental single oak project and tasting impressions 02:26 - Notes on stave seasoning, grain size, warehouse type, and variables 03:06 - The nose and fruit components: pear, peach, nectarine, and rye spice 04:22 - The subtle palate and oak influence, contrasting with the nose 05:22 - A discussion on the importance of barrel-specific data and experimentation 06:14 - The rye bourbon's proof, flavor profile, and finish 07:29 - Variations in mash bill, barrel charring, and stave seasoning techniques 08:21 - Upcoming bottle: Buffalo Trace experimental 15-year wheated single oak 09:19 - Future tastings and trip plans with Pappy cigars 10:56 - Tasting and aroma development over time 11:28 - Comparing the new stag with others and notes on proof and flavor 12:00 - Introducing the new 26B batch and discussing its profile 13:41 - Breaking into the barrel and enjoying fresh crack aromas 14:27 - Tasting notes: grape laffy taffy scent and initial flavors 15:04 - The influence of proof and barrel aging on flavor strength 16:08 - Comparing the finish and taste nuances among high-proof bourbons 17:21 - Nostalgia and flavor recall: fig Newton and graham cracker notes 18:41 - Reflecting on past picks and upcoming revisit plans 20:00 - Experience with Barrel stave selection and the aging process 21:04 - The complexity of high-rye, long-aged bourbons and market availability 22:25 - Tasting the high-proof, 11-year high rye bourbon from Oak & Age 23:50 - The build in proof and tasting dynamics 24:22 - Fluctuations in bottle picks and market prices 25:08 - The appeal of French oak aged bourbons and barrel selection 26:36 - Rarity and aging considerations in distillery picks 27:15 - Final thoughts on proof, flavor, and personal favorites 28:49 - Closing the tasting with market insights and upcoming bourbon adventures 29:56 - Dealing with market prices, secondary sales, and distribution issues 34:05 - The future of bourbon distribution and market trends 36:36 - Wrap-up: favorite bottles, upcoming trips, and episode plans 39:46 - Planning visits to Bardstown, Heaven Hill, and getting ready for upcoming releases 41:01 www.bourbonbrassandbeyond.com

    Stagg 26B, Single Oak Project, and Oak & Age; Ep. 75
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Ratings & Reviews

5
out of 5
3 Ratings

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
    2025 - 2026
  • Episodes
    83
  • Rating
    Explicit
  • Copyright
    © 2025 Bourbon, Brass & Beyond
  • Show Website
    Bourbon, Brass & Beyond

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