Explore the craft of American Single Malt whiskey with the team at New Riff Distillery. In this episode, we dive deep into New Riff's oldest whiskey release to date, exploring their hands-on approach to mash bills, barrel maturation, and complex blending strategies. Learn how different barrel types, unique yeast strains, and warehouse climate management shape the rich, evolving flavor profiles of Kentucky single malt.We break down everything from cocktail versatility and annual release coding systems to the intricate maturation curve that turns experimental grain bills into award-winning pours. Whether you are a seasoned whiskey collector or curious about the rapid rise of American Single Malts, this deep-dive interview delivers essential insights into modern craft distilling.Timestamps:00:00 - Introduction to New Riff Distillery & Single Malt Program01:07 - Unveiling Their Oldest Whiskey Release02:21 - Mash Bills, Blending & Inventory Management04:11 - Warehouse Management & Barrel Care Techniques07:03 - Craft Distillery Expansion & Scaling Success11:16 - Developing the American Single Malt Whiskey Program25:01 - Defining Kentucky Single Malt Characteristics26:15 - Barrel Types, Wood Casks & Maturation Impact27:29 - Breaking Down Flavor Profiles & Tasting Notes29:37 - The Blending Process & Vatted Malt Experiences29:59 - Decoding the Annual Release & Coding System33:39 - Cocktail Versatility & Pairing Ideas50:28 - Yeast Strain Selection & Production Consistency53:53 - Maturation Cycles, Aging & Flavor Evolution01:13:31 - Final Release Details & National Distribution🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags:#BourbonLens #NewRiffDistillery #AmericanSingleMalt #SingleMaltWhiskey #WhiskeyTasting #CraftDistillery #WhiskeyBlending #BourbonCommunity #KentuckyWhiskey #WhiskeyPodcast

Chef and restaurateur Brian Landry joins Bourbon Lens to share his journey from line cook to multi-concept hospitality owner — and the story behind his new book exploring the deep connection between food and music.In this episode, Brian walks through the origin of his acclaimed Kitchen Table restaurant, the Beam family history woven into its story, and why community focus — not trends — has been the real driver of his success across multiple locations. We dig into how storytelling shapes every menu and beverage program he builds, including a pizza program that highlights the yeast strain from Jim Beam's original yeast.Brian also previews the upcoming Icons Dinner and its bourbon pairing menu, talks candidly about the challenges of expanding a hospitality group through COVID-19, and shares what's next for his growing restaurant ventures — plus the inspiration behind his new book on food and music.In this episode:Brian Landry's culinary background and early restaurant experienceThe concept and true story behind the Kitchen TableWhy community focus sustains restaurant success long-termThe role of storytelling in food and beverage experiencesA first look at the Icons Dinner and its bourbon pairing menuThe inspiration and content behind Brian's new bookHow food and music intersect to shape culture and communityNavigating restaurant expansion challenges during COVID-19What's ahead for Landry's hospitality venturesTimestamps:00:00 – Introduction to Brian Landry and his culinary journey01:56 – How Brian got started in the restaurant industry03:59 – The importance of community in restaurant success05:59 – Details about the Kitchen Table and its story07:59 – The connection between food, music, and storytelling10:00 – Upcoming events: Icons Dinner and bourbon pairing12:02 – The inspiration behind Brian's new book14:02 – Future plans for Landry's hospitality ventures🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU

Danny Polise, Founder and Master Blender of Penelope Bourbon, joins Jake Lewellen and Scott Dilley for a long-overdue Bourbon Lens catch-up — five years after his last appearance on the show. In this episode, Danny walks through how Penelope Bourbon has grown from a three-product lineup into a full portfolio spanning the Cooper Series finishes, light whiskey single barrel picks, ready-to-pour cocktails, and the brand-new Kentucky-made Classic Series.The crew talks through Penelope's expansion since the MGP Luxco acquisition, why the light whiskey releases took off with drinkers, and how ready-to-pour flavors like Apple Cinnamon, Peach, Black Walnut, and Blackberry fit different seasons and serving styles. Danny then unveils the Classic Series — a straight Kentucky bourbon and a straight rye (built from Indiana 95.5 and 51.49 rye stock) aimed at everyday drinkability at accessible price points. Jake and Scott give their first taste impressions of both 92-proof expressions, breaking down notes of citrus, orange candy, vanilla, and light herbal spice in the rye.The conversation wraps with a deep dive into Danny's blending process, how he moves through inventory faster today, and how Penelope balances consistency with experimentation across its barrel and tank combinations — plus a look at how the Architect Series became the golf-themed Golf Series concept.⏱️ EPISODE CHAPTERS00:00 – Reintroducing Danny Polise after five years01:56 – Cooper Series & the MGP Luxco acquisition04:43 – Why Penelope's light whiskey took off09:01 – Tasting through the full lineup11:25 – Ready-to-pour cocktails & seasonal flavors16:00 – Barrel experimentation & smoked Old Fashioneds17:13 – Introducing the Kentucky Classic Series20:31 – Building the rye blend & sourcing Kentucky barrels25:19 – Danny's evolved blending process30:17 – From Architect Series to the Golf Series36:55 – Tasting notes: Classic Series bourbon & rye41:46 – Wrap-up and see you next time🔔 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/pd6ys5nRSUHashtags#BourbonLens #PenelopeBourbon #DannyPolise #ClassicSeries #KentuckyBourbon #StraightRye #BourbonPodcast #WhiskeyPodcast #BourbonReview #BourbonCommunity #MGPIngredients #CooperSeries #ReadyToPourCocktails #BourbonNews #WhiskeyTasting #BourbonCulture #CraftWhiskey #KentuckyWhiskey #BourbonLife #SipListenDiscover

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 ownership01:15 – Impact of the change and community reaction03:03 – Hitting singles vs. home runs: the new approach07:08 – Why now: the reasons behind the transition09:04 – Bringing back Nancy and key team members10:12 – Creating a whiskey library from old stock13:10 – Expanding into age statements and rye17:15 – Planning production for the future19:02 – Refining processes and building a legacy22:49 – Consumer preferences and what's nextSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#WyomingWhiskey #DavidDeFazio #BourbonLens #CraftWhiskey #WeededBourbon #AgeStatementWhiskey #WhiskeyPodcast #BourbonCommunity #WhiskeyIndustry #KirbyWyoming #JacksonHole #WhiskeyNews #IndependentDistillery #BourbonCollector #AmericanWhiskey

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 momentum06:31 – Why being a whiskey consumer helps Bruce make better whiskey09:45 – Three generations, three palates, and the idea behind Generations13:08 – Building Russell's 13 with older liquid and special barrel selection18:17 – Why Russell's 13 drinks like cherry cola and dark fruit22:12 – Side-by-side tasting against vintage gold foil bottles24:34 – Jimmy's emotional reaction to the release29:55 – Masters Keep as Eddie Russell's way to do Wild Turkey his way34:07 – Jimmy Russell's uncanny ability to make young whiskey taste much older36:20 – The Russell family's shared legacy and what's next for the brandSubscribe🔔 Subscribe for more weekly discussions, tastings, and bourbon insights from the Bourbon Lens community.📸 Follow on Instagram: @bourbonlens🌐 Visit: www.bourbonlens.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSUHashtags#WildTurkey #BruceRussell #RussellsReserve #Bourbon #BourbonWhiskey #BourbonLens #EddieRussell #JimmyRussell #Whiskey #WhiskeyPodcast #BourbonCommunity #KentuckyBourbon #MastersKeep #BourbonBar #BourbonTasting #WhiskeyNerd #BourbonIndustry #BourbonCollector #CampNelson

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 Tasting01:14 Tasting Dasani – Basic Bottled Water02:53 Tasting Evian – Spring Water03:49 Tasting Gerolsteiner – Natural Mineral Water04:45 Tasting Louisville Pure Tap05:23 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU

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 #InfrastructureMattersKeywords: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

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 Filtration07:45 Louisville Water and Its History13:09 Evolution of Louisville Water19:38 Bourbon and Water Connection25:46 Water Utilities and Collaboration27:33 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.comMerch: https://bourbon-lens-shop.printify.me/productsDiscord: https://discord.gg/pd6ys5nRSU

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 pourSubscribe🔔 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/pd6ys5nRSUHashtags#BourbonLens #RabbitHoleBourbon #Raceking #FiveMinuteFridays #ChocolateMaltBourbon #KentuckyStraightBourbon #BourbonReview #WhiskeyReview #BourbonTastingNotes #CraftBourbon #EspressoMartini #Boulevardier #BlackManhattan #BourbonPodcast #WhiskeyPodcast

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