Off Topic Whiskey

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

  1. 178: Old Homestead Distilling with Alan Bishop

    2H AGO

    178: Old Homestead Distilling with Alan Bishop

    This episode should have happened long ago. Alan is really doing some real critical thing in a good way for the entire distilling community. This conversation was as epic as i knew it would be. We talked of the distilling world, making good products. and the bourbon glut. So much we got into hope you enjoy. Be Blessed Oldhomesteaddc.com https://www.thealchemistcabinet.com/ Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== At Old Homestead Distilling Co., we’re a pot still distillery focused on heirloom corn, Indiana-grown grains, unique yeast strains, and small-batch spirits inspired by history. We offer tastings, cocktails on tap, and rotating spirit slushies. Old Homestead Distilling Company in Indiana celebrates a rich history of local distilling that dates back to homesteading times when each homestead proudly operated its own still. Our approach is deeply rooted in this heritage, blending traditional batch distillation methods with contemporary techniques. We source our grains, fruits, botanicals, and yeast locally, embracing Indiana’s agricultural richness to craft spirits that reflect our state’s distinct flavors. Initially, our distillery will focus on producing clear spirits. Our offerings will include Agave Spirits, Gins, and traditionally-made Absinthe, alongside a unique creation we call "Sunshine Spirits." This is a type of moonshine, made from malted and roasted sunflower mash, offering a fresh twist on an old favorite. Later we will offer Bourbons, Ryes, traditional Whiskeys, and Apple Brandy. Alan Bishop is a self-taught distiller and historian of Southern Indiana's deep distilling heritage. He grew up alongside generations of tobacco farmers and both legal and illicit distillers. Alan began his own education in earnest at the age of 15 on a pot still he built with the help of his father and grandfather. By his mid-twenties, Alan had pursued home distillation to its pinnacle and the time had come to take the next step. Alan began distilling professionally at Copper and Kings in Louisville, KY, where he oversaw the cultivation of Chenin Blanc, Colombard, and Muscat grapes. He was responsible for the production of apple brandy and absinthe, and also the blending of products for bottling. After two years at Copper and Kings, Alan became Head Distiller at Spirits of French Lick in French Lick, Indiana where his focus was on creating spirits with a respect to historical styles of distillation and a grain-forward approach. In April 2024, Alan left Spirits of French Lick to take on the role of Head Alchemist at Old Homestead Distilling Co in Indiana, helping to build the distillery from the ground up. Old Homestead Distilling Co will carry on Alan’s dedication to merging traditional methods with contemporary techniques, incorporating locally-sourced ingredients including wild yeast. Alan collaborates with the Mount Vernon Distilling Program and frequently volunteers at the Historic Locust Grove Farm Distillery. Currently, he is working with the Indiana DNR to re-establish the historic distillery at Spring Mill State Park in Lawrence County, Indiana. He also is an established seed cultivator, focusing on the development of agricultural/horticultural varietals for distilling. In addition, Alan provides professional distillery consultation services through his company, Alchemy in Action. Alan loves to write about the history of the Southern Indiana Distilling Complex. You can read his research on the lives, individual methods, and stories of several Hoosier Distillers on his blog, alchemistcabinet.wordpress.com. He is the author of two books on distillation, The Alchemist Cabinet vol 1. Philosophy and The Alchemist Cabinet Vol.2: The Black Forest Method. Alan hosts the Distillers Talk podcast, One Piece at a Time Distilling Institute on Youtube and If You Have Ghosts You Have Everything podcast.

    1h 46m
  2. 177: 3 Guys 1 Grain Episode 6 : Good Silence and Awkward Whiskey

    3D AGO

    177: 3 Guys 1 Grain Episode 6 : Good Silence and Awkward Whiskey

    Legit American Single Malts are winning awards. Cedar Ridge has refreshed their standard Quintessential. ASM and Bourbon blends? Plus more info on the upcoming 3 Guys 1 Grain Distillerie Acadian barrel picks! https://youtube.com/@singlemaltfrontier?si=VKfgT6URsyU375gm https://youtube.com/@freedom_malts?si=Y9OU3xpADbMWrn7A

    2h 1m
  3. 176: Whiskey Rants

    APR 4

    176: Whiskey Rants

    This episode got a little off the rails. But I have to say my opinion. The whiskey world is changing, and in some aspects not for the better. Anyway you just gotta listen along. Hope you enjoy. Patreon.com/offtopicwhiskey Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== "Why are we still doing this? Why are grown adults camping in lawn chairs for 48 hours just to snag a bottle of Weller Special Reserve that used to be a $20 rail pour? Welcome to the podcast that refuses to 'tater.' We’re over the unopened 'trophy' bottles, the $500 secondary markups on $60 juice, and the 'lap photos' from the liquor store parking lot. If you’re ready to actually open your bottles and stop chasing stickers, you’ve found your home." "Bourbon used to be the people’s drink. Now, it’s a speculative asset class. We’re ranted out on Non-Age Stated (NAS) releases that cost more than my first car and 'sourced' bottles with a fancy label but zero transparency. On this show, we’re calling out the $200 'limited releases' that are really just collecting dust on shelves because the bubble is finally bursting. We’re here for the honest pours—the bottled-in-bond classics and the shelf-staples that don't require a lottery win to taste." "If one more person tells me they’re getting 'hints of new tennis ball' or 'sun-dried goat cheese' in their bourbon, I’m pouring their glass down the drain. Bourbon is corn, rye, and oak—it's not a chemistry set. We’re tired of the gatekeepers who make you feel like a 'jerk' for not tasting 'caramelized angel farts' or for—God forbid—putting a single cube of ice in your glass. This is a podcast for people who love bourbon, hate the snobbery, and just want to know what actually tastes good." A rant is a long, angry, or passionate speech or piece of writing. It often involves complaining loudly and at length about something, sometimes in a way that is seen as uncontrolled, exaggerated, or even nonsensical. Key Characteristics Tone: Typically angry, vehement, or emotionally charged. Length: Usually long-winded and detailed. Purpose: To vent frustration, express a strong opinion, or criticize something—often a specific person, policy, or situation. Common Usage Verb: "He was ranting about the price of gas for the entire meal". Noun: "She launched into a ten-minute rant against the government". Idiom: To "rant and rave" means to talk loudly and angrily in a very uncontrolled or excessive way. Synonyms If you're looking for similar words, you might use: Tirade: A long, angry speech of criticism or accusation. Diatribe: A forceful and bitter verbal attack. Harangue: A lengthy and aggressive speech. While a rant is often seen as negative or annoying to the listener, it can also be a way for someone to express deep-seated passion or frustration about a topic they care about. In both literature and social media, rants serve as a powerful tool for venting frustration, though they differ in their structure and delivery. Rants in Literature In literature, rants are often used to define a character's deep-seated values or to highlight a societal flaw. They are typically structured and high-stakes. Jane Eyre (Jane Eyre): Jane's famous "Do you think I am an automaton?" speech to Mr. Rochester is a powerful feminist rant against being treated as a machine without feelings. Holden Caulfield (The Catcher in the Rye): The novel is filled with "virtuoso rants" about everything from "phonies" to the Lunts. Mark Twain (Fenimore Cooper’s Literary Offences): This entire essay is essentially a literary rant where Twain meticulously skewers James Fenimore Cooper's writing, famously noting he scored 114 offenses out of a possible 115. King Lear (Shakespeare): Lear's "Blow, winds, and crack your cheeks!" is a classic example of a character's descent into an emotional, uncontrolled rant against the world.

    1h 28m
  4. 175: Corbin Cash With David Souza

    MAR 28

    175: Corbin Cash With David Souza

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

    1h 27m
  5. 174: Lost Lantern Spring 2026 Collection

    MAR 22

    174: Lost Lantern Spring 2026 Collection

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

    1h 1m
  6. 173: The Flavors Of The Grain Part 4 Barley

    MAR 21

    173: The Flavors Of The Grain Part 4 Barley

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

    1h 8m
  7. 172: Andrew Healy Brand Ambassador for Two Stacks / Killowen

    MAR 14

    172: Andrew Healy Brand Ambassador for Two Stacks / Killowen

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

    1h 52m
  8. 171: Off Topic Chili Cook Off

    MAR 7

    171: Off Topic Chili Cook Off

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

    1h 8m
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About

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

Information

  • Creator
    Randall Janc
  • Years Active
    2023 - 2026
  • Episodes
    183
  • Rating
    Explicit
  • Copyright
    © Randall Janc
  • Show Website
    Off Topic Whiskey

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