Neat & Mixed from Hops & Spirits

Get an inside look at McGillin's Olde Ale House, the oldest continuously operating tavern in Philadelphia, on this episode of Neat & Mixed Questions. We sit down with Irene Levy Baker to explore the remarkable history behind McGillin's and her book, Cheers to McGillin's: Philly's Oldest Tavern. From opening its doors in 1860, the same year Abraham Lincoln was elected president, to surviving the Civil War, Prohibition, fires, pandemics, and generations of change, we uncover the stories that have made McGillin's a Philadelphia institution for more than 165 years.We also discuss the tavern's unique atmosphere, the rare continuity of being owned by just two families, and how it became woven into the fabric of Philadelphia's culture. Irene shares fascinating stories from the book, including hidden history, local traditions, ghost stories, celebrity visits, sports memories, and the moments that helped transform McGillin's from a neighborhood bar into one of America's most iconic historic taverns.

Get an inside look at Jefferson's Bourbon on this episode of Neat & Mixed Flight Night as we sit down with Master Blender Ale Ochoa to explore creativity, innovation, and the art of blending bourbon. We try Jefferson’s Very Small Batch, Jefferson’s Ocean Voyage 34, and Jefferson’s Reserve Cask Strength while discussing Ale’s journey into whiskey, the influence of mentor Rob Arnold, and what led her from Texas to Kentucky to join one of bourbon’s most innovative brands.We also dive into the unique aging process behind the Ocean Voyage series, how ocean voyages influence flavor development, and the challenge of balancing traditional bourbon-making with boundary-pushing experimentation. Ale shares insights into blending, maturation, and the creative process behind developing new expressions, including surprises along the way and what’s next for Jefferson’s Bourbon.

Get an inside look at Hard Truth Distilling Co. on this episode of Neat & Mixed Flight Night as we sit down with Bryan Smith to explore the distillery’s growth, whiskey-making philosophy, and the evolution of Indiana craft bourbon and rye. We sample Hard Truth’s 7-Year Bourbon, 7-Year Wheated Bourbon, and 7-Year Sweet Mash Rye while discussing Bryan’s path from beer and wine into distilling, the rise of Indiana’s craft whiskey scene, and what reaching the seven-year milestone means for the distillery.We also dive into Hard Truth’s signature sweet mash process, how extended aging impacts flavor development, and the inspiration behind the Mizunara Wheated French Oak Finished Bourbon, the first Barrel Finish Reserve release of 2026. Bryan shares insight into barrel finishing, whiskey maturation, future releases, and the continued expansion of Hard Truth beyond Nashville.

Get an inside look at Olde Raleigh Distillery on this episode of Neat & Mixed Questions as we sit down with founder & master blender Brandon McCraney to discuss the journey from idea to award-winning distillery. Brandon shares how his military background helped shape his approach to building a whiskey brand from scratch, overcoming setbacks during the launch process, and creating a distillery focused on innovation, experimentation, and education.We also dive into Olde Raleigh’s unique blending philosophy and their process, the goal of creating 1,000 distinct whiskey blends from around the world, and what it meant to earn Best Micro Distillery in the U.S. in 2023. Brandon discusses barrel selection, small-batch whiskey production, whiskey education workshops, and the importance of community support in Zebulon as the distillery continues to grow.

Get an inside look at National Bourbon Week 2026 in Bardstown. On this episode of Neat & Mixed Questions, we sit down with Sam Lacy to talk about the continued growth of National Bourbon Week heading into year three, how the event has evolved since its launch, and why it has become a true community-wide celebration that goes far beyond the distilleries.We also discuss the role of the Bourbon Capital Alliance, the addition of new partner distilleries like Limestone Branch Distillery and Potter Jane Distilling Company, the return of the Bourbon Capital Mash Up, exclusive bourbon releases, culinary pairings, and how visitors can build their own bourbon experience across multiple venues throughout the week.

We sit down with Matt Gandolfo, Master Taster at Rabbit Hole Distillery, to taste through Dareringer Single Barrel, Raceking Limited Release, and Boxergrail Rye Whiskey—breaking down each pour, the unique mash bills behind them, and what makes Rabbit Hole’s approach stand out in today’s whiskey landscape.Matt shares how he got into whiskey, what led him to Rabbit Hole, and what his role as Master Taster actually involves. We also dive into Rabbit Hole’s grain-forward philosophy, including the distinctive use of two different chocolate malts in Raceking, how the team develops mash bills and experiments with new concepts, and how they decide which ideas are bold enough to become full releases.We also explore the story behind Rabbit Hole’s release names, what makes visiting the distillery in NuLu, Louisville, Kentucky and the Overlook Bar worth experiencing, and what’s next for the brand.

In this episode of Neat & Mixed, we sit down with food writer, restaurant critic and author Allyson Reedy to talk about her latest book, Beach Cocktails — a vibrant collection of drinks inspired by coastal bars and destinations.Allyson shares how her background in food writing and cookbook creation shaped her approach to Beach Cocktails, along with what it was like collaborating with bartenders, mixologists and photographers to bring the book to life. We also dive into how she curated 75 cocktail and mocktail recipes from iconic bars and resorts, plus the creative process behind balancing approachable drinks with unique, beach-inspired flavors.

We preview the 2026 Kentucky Bourbon Festival with President and COO Randy Prasse, taking place September 10-13 in Bardstown.We talk through the festival’s 35-year evolution and how it has grown into one of the premier bourbon events in the country, drawing more than 60 distilleries to Bardstown. Randy shares what’s changing behind the scenes to improve the guest experience, plus why exclusive bottle releases and the Distillers’ Row Series single-barrel selections continue to be a major highlight for attendees.We also break down how the festival balances heritage distilleries with craft producers, what to expect from the premium experiences inside The Great Tent, and what options may still be available for fans who missed out on tickets.

In this episode of Neat & Mixed, we get funky with two unique whiskey pours and break down our thoughts on Buzzard’s Roost Cigar Blend Bourbon and Olta Mexican Corn Whisky.First up, we dive into Buzzard’s Roost Cigar Blend Bourbon, a 6-year-old, 105-proof bourbon featuring a 60% corn, 36% rye, 4% malted barley mash bill. Then, we review Olta Mexican Corn Whisky, a distinctive 3-year-old Mexican whisky made from 80% corn and 20% malt mixture, double-distilled and aged for three years in American oak barrels previously used for American whiskey and agave spirits at 7,000 feet elevation in a mountain village in Mexico.

We sit down with Pete Barger of Southern Distilling Company and taste through Southern Star Paragon Cask Strength, Southern Star Bourbon Finished in Zinfandel Casks, and Southern Star Double Rye—breaking down each pour and the thinking behind the lineup.Pete shares how he and his wife Vienna launched the distillery, why sourcing grains locally matters, and how their focus on regenerative agriculture extends beyond the farm. We also get into the Zinfandel cask finish—how it came together, how they approach finishing whiskeys (including the Honey Barrel), and why some releases are offered in 375ml bottles.We close with a look at visiting the distillery in Statesville, North Carolina, how the North Carolina whiskey scene has evolved since their launch, what’s next for Southern Distilling, and where you can find their products.

Trying new bourbon releases is one of the most fun parts of being a whiskey fan—and in this Neat & Mixed episode, we dive into why the chase is worth it. From limited drops to distillery-only bottles, we explore what makes hunting down new releases exciting and how it keeps the bourbon experience fresh.Along the way, we try two pours: Bardstown Bourbon Distillery Reserve Series Cascadia Garryana Oak Barrel Finish, a unique distillery-only release finished in rare Garryana oak from the Pacific Northwest, and Rare Character Rye Whiskey 2026 Batch No. 1.We talk about what draws us to new releases, how scarcity and innovation play a role, and whether these bottles actually live up to the hype.

Join us for a Neat & Mixed Flight Night with Clinton Dugan, co-founder and master blender at Shortbarrel, as we taste through three pours: Shortbarrel Four Grain, Shortbarrel Toasted Small Batch, and Shortbarrel Rye 101.Clinton shares how his journey into bourbon began, the story behind Shortbarrel’s founding—including a chance barrel pick in Louisville with Adam and Patrick—and how the brand got its name. We dive into the making of their flagship four-grain bourbon, the inspiration behind secondary aging in Georgia for the Toasted Small Batch, and how acquiring Old Fourth Distillery in Atlanta changed things.We also explore Shortbarrel’s limited editions, from the Bees Knees Honey Barrel Finish to the Sapquatch Maple Cask Finish, plus a look at expansion plans, future releases, and what’s next.

We sit down with Brian Helton, VP of TKO Flight Club and co-founder of the Kentucky Bourby, to break down what’s ahead for the 5th annual event in 2026.Brian shares how his journey into bourbon led to launching Kentucky Bourby, how the event has grown since its early days, and what makes it stand out—from a strong lineup of distilleries to live music, raffles, and an online bottle auction. We also dive into the atmosphere attendees can expect and why the event continues to sell out year after year.Most importantly, we discuss the mission behind Kentucky Bourby and how every ticket directly supports the work of TKO Flight Club in helping those living with Parkinson’s. Also, for those who want to go, use BOURBYMIXED for 25% off tickets!

Celebrity-backed bourbon brands are everywhere right now—but are they actually any good? We put that question to the test by tasting two high-profile releases: Row 94 Kentucky Straight Bourbon, created by country superstar Dierks Bentley in partnership with Green River Distilling Co., and Brothers Bond Bottled-in-Bond Bourbon, founded by actors Ian Somerhalder and Paul Wesley.We break down Row 94’s Kentucky roots, including its 4+ year age statement and mash bill featuring Kentucky-grown corn, rye, and malted barley, and whether it delivers at its $50+ price point. We also dive into Brothers Bond Bottled-in-Bond, a 7-year, 100-proof release sourced from MGP with a high-rye mash bill—and discuss how it stacks up in today’s crowded bourbon market.

Get an inside look at Bourbon on the Banks 2026, happening this October in Frankfort. We chat with Diane Strong and Rene True to preview this year’s upgrades, including the new Special Access Ticket experience, expanded educational sessions with Bourbon Women, and what folks can expect during the event.We also dive into how attendee feedback shaped this year’s festival, what to expect from the full weekend of events, and the unique atmosphere of Frankfort during the celebration. Whether you’re a first-time visitor or a returning fan, this is your ultimate guide to Bourbon on the Banks 2026—tickets are on sale now, and they’re going fast!

We’re joined by Damon Thayer and Andre Regard, the co-founders of Kentucky Senator Bourbon, for this Flight Night to taste through three expressions: Kentucky Senator Release 6: John Edwards, Louisiana Senator Release 1: Huey Long, and Kentucky Senator Release 7: Jim Bunning Liquor Barn Single Barrel.Damon and Andre explain how they discovered the Kentucky Senator name and why tying each release to historic political figures became the foundation of the brand. They also discuss their decision to enter the bourbon world as a non-distilling producer (NDP), why the whiskey is released in batch expressions bottled at 107 proof, and how sourcing quality barrels has evolved since their earliest releases.We also dive into how they choose which historical figures to feature on each bottle, the introduction of their first cask-strength single barrels, and new retail partnerships—including a special release benefiting the Permanently Disabled Jockeys Fund. Plus, we look at what’s ahead for Kentucky Senator Bourbon, including potential expansion into new states and future releases.

We’re joined by Jason Brauner, co-founder and master blender of Buzzard’s Roost Whiskey, for a Neat & Mixed Flight Night where we taste through four expressions from the brand: Signature Double Oak, Four Grain Double Oak, Bottled-in-Bond, and Fred Minnick’s Club Marzipan Single Barrel Pick. Jason shares how his journey into bourbon led to opening Bourbons Bistro and how a barrel pick with Judy Hollis Jones helped spark the idea that eventually became Buzzard’s Roost. We also discuss the origin of the brand’s name and why the company chose to focus on a distinctive double-oak finishing process across many of its releases. Along the way, Jason talks about sourcing whiskey from multiple partners, keeping Buzzard’s Roost approachable on price, launching their downtown Louisville tasting room, and so much more.

We chat with McCauley Williams, co-founder and CEO of Duck Club Bourbon, for an inside look at building a modern whiskey brand in a competitive market. McCauley shares his path into the spirits industry, the experiences that shaped his approach to brand-building, and how the idea for Duck Club evolved from concept to fast-growing label. He also discusses how his partnership with Riley Green came together and why it made sense for the vision behind the brand.The conversation dives into Duck Club’s strategy of blending premium 5-to-8 year sourced bourbon with strong value, the philosophy behind sourcing and maintaining consistency, and why outdoor culture and conservation were built into the brand’s foundation from day one. McCauley also talks about standing out in a crowded bourbon landscape, lessons learned from early growth and what’s next for Duck Club—including future expressions and where fans can find bottles.

We’re joined by Dan Callaway, Master Blender and Vice President of Product Development at Lofted Spirits, for a Flight Night exploring four different pours — Bardstown Bourbon Kentucky Straight Bourbon, Bardstown Bourbon Rye, Bardstown Bourbon High Wheat, and Green River Full Proof. Dan shares his unique journey from professional musician and certified sommelier to leading product development for Bardstown Bourbon Company and Green River Distilling, and explains what drew him to Bardstown in 2018 as the brand was redefining what a contemporary whiskey company could be. He also breaks down what makes a great collaboration partner—drawing from projects with Amrut, Plantation Rum, and Goose Island Beer—and why the company undertook a major packaging redesign.We also discuss the addition of Green River Distilling to the portfolio, how Lofted balances multiple brands while supporting custom distillation partners, and what’s next for both labels.

We’re joined by Eric Boggs and Alex Coats, owners of Goodfellas Pizzeria and Wiseguy Lounge, for a Flight Night that blends New York–style pizza and bourbon. We explore their path into the restaurant business, why New York–style pizza became the foundation of Goodfellas, and how bourbon naturally became part of the brand’s identity as they expanded across multiple states.We also dive into the creation of Wiseguy Lounge, how they curate an approachable yet impressive bourbon list, and what they look for when selecting single barrel picks. Along the way, we taste through four of their single barrels—Elijah Craig, 1792 Full Proof, Stagg, and Old Forester—while talking pizza-and-bourbon pairings, community support, scaling without losing quality, and what’s next for Goodfellas and Wiseguy Lounge.

We try Three Chord Bourbon Volume 2 by breaking down two (of their four) releases that showcase the brand’s refreshed look and music-driven storytelling. Dropped in summer 2025, Volume 2 marks a new chapter for Three Chord, pairing bold finishes with artist collaborations that tie bourbon and music together.We dive into Flipside Triple Wood, a blend of 4-7 year old bourbons aged in new charred American oak barrels, then finished in a mix of new and used toasted French and American oak barrels for 2-3 months. Triple Wood features blues legend Guitar Shorty on the label. We also try Strange Collab, a unique release featuring Neil Giraldo and Rick Derringer on the label, and notably the only Pinot Noir-finished bourbon widely available on the market, with barrels sourced from Strange Family Vineyards. Beyond flavor and finish, we discuss the story behind the bottle, including the tribute to Johnny Strange and the charitable component supporting the Johnny Strange Foundation.

We explore what it means to support your favorite brands, even during moments like Dry January, by taking a closer look at three unique bourbons — Tradewater Single Barrel, Sagamore High Rye Bourbon and Copper & Cask Cigar Blend.We review the Tradewater Kentucky Straight Bourbon Single Barrel, a find by Brandon on the shelves. We also dive into Sagamore High Rye Bourbon, the brand’s first straight bourbon whiskey with a high-rye mash bill and six years of aging. Rounding out the episode is Copper & Cask Small Batch Series Batch 13: Cigar Blend, an eight-year bourbon finished across multiple cask types, including PX and Oloroso sherry, Armagnac, Cognac, and Tawny Port.

We explore where New England craft meets Kentucky bourbon with a deep dive into Wheel Horse Whiskey’s latest releases — Barrel Proof and Baltic Porter Beer Barrel Finish.We break down the brand’s first-ever barrel proof small batch, a 5-year Kentucky Straight Bourbon bottled at 112.6 proof, offered at an approachable $40 MSRP. We also dig into Wheel Horse’s innovative Baltic Porter Beer Barrel Finish, created in partnership with Narragansett Beer, where four-year-old Kentucky bourbon spent an additional 4–5 months finishing in barrels previously used for a barrel-aged Baltic porter.

In this episode, Andrew Varga—founder of the Kentucky Bourbon Country Auction and Celebration and co-owner of J. Mattingly 1845 Distillery—dives deep into the vision behind one of the most ambitious bourbon weekends in Kentucky. Set for Fe 13-15 in Louisville, the Kentucky Bourbon Country Auction and Celebration is designed as a multi-day experience rather than a traditional festival, bringing together legendary distilleries, rising bourbon makers, exclusive releases, and chef-driven culinary events. Andrew breaks down what attendees can expect from the weekend, including the Grand Reveal Tasting, immersive food pairings, and a live auction featuring rare and one-of-a-kind bourbon offerings.

In this episode, Pete Marino, President of Lofted Spirits, shares an inside look at his unconventional career path—from PR and consulting to Molson Coors and ultimately leading one of the most influential operations in American whiskey. Pete talks candidly about what surprised him most when he entered the whiskey world, how he balances building brands like Bardstown Bourbon Company and Green River while supporting custom distillation partners behind the scenes, and where the category must protect tradition while still evolving. The conversation explores how Lofted has continued to grow in a shifting market, the evolution of tasting room experiences in Louisville, Bardstown, and Owensboro, and what today’s whiskey drinker looks like compared to a decade ago. Drawing on lessons from emerging categories like non-alcoholic and cannabis beverages, Pete also shares his perspective on smart growth, what excites—and concerns—him about the future of American whiskey, and what newcomers often misunderstand about how the whiskey business really works.

Brandon and Jonathan are back exploring the Travel. Explore. Drink Bourbon mindset—where vacations, discovery, and trying new pours go hand in hand. In this episode, we dive into three releases that highlight unique mash bills, high proof character, and global finishing styles: the Louisiana Senator Bourbon: The Huey P. Long Release, the first in an 8–10 year vertical series bottled at 107 proof; the hard-to-find Frey Ranch 5 Grain Single Barrel, featuring all five grains distilled together at a hefty 130+ proof; and the RD1 Sister Cities 2025 Edition, finished with Japanese Mizunara and French Oak. From aging and proof to price and availability, we break down what makes each bottle unique—and which ones are worth chasing on your next bourbon adventure.

We caught up with Jade Peterson of Trackside Distilling at this year’s Kentucky Bourbon Festival in Bardstown to sample their pours and talk about the launch of his new whiskey brand. Jade shares what pushed him to start Trackside Distilling, why he made the bold choice to use chocolate malt in the mash bill, and what's next for the brand.

We tried Potter Jane Distillery’s White Dog at this year’s Kentucky Bourbon Festival in Bardstown. As a brand-new distillery launching in 2025, Potter Jane brought some unique early pours to give bourbon fans a first look at what they’re building.

We caught up with Craig Beam of Jackson Purchase Distillery at this year’s Kentucky Bourbon Festival in Bardstown to talk about his return from retirement, how the distillery got its start, and the story behind their Batch #1 Full Proof Bourbon. Craig shares what brought him back into the industry, what makes Jackson Purchase’s approach unique, and what fans can expect next from the distillery.

We hit one of the busiest booths at the Kentucky Bourbon Festival in Bardstown to review a pour from Dark Arts Whiskey House.

We tried the Remington Reserve “Open Season” Bourbon from Log Still Distillery at this year's Kentucky Bourbon Festival in Bardstown.

We sit down with Zane Brammell, co-founder of New Era Whiskey, for a flight night featuring three Kentucky-inspired single barrels: Nature’s Crossing at Natural Bridge (115 proof), Dark Wonders at Mammoth Cave (113.8 proof), and Magic Moonbow at Cumberland Falls (115 proof).Zane shares how he fell in love with bourbon, launched his first single-barrel club in 2022, and how that passion grew into New Era Whiskey. We dig into why their releases are named after iconic Kentucky state parks and how the team brought these single barrels to market.Plus, Zane walks us through the label designs, past drops like the Headline Series, what future releases might look like, and where whiskey fans can track down New Era bottles.

At the Kentucky Bourbon Festival in Bardstown, we chat with Zach and Zeb Hargis and master distiller Jacob Call to talk about the revival of Silk Velvet Whiskey. They share how the Hargis family brought Jacob on board, what inspired the return of this historic brand, what people can expect from the new Silk Velvet pours, and what’s next for the team

We sit down with Collin McConville, Head Distiller at Finger Lakes Distilling in New York, for a flight night featuring McKenzie Bourbon, McKenzie Rye, and McKenzie Pot Still Whiskey.Collin shares his path into distilling, what drew him to Finger Lakes, and how the NYS Farm Distillery Bill helped kickstart New York’s craft spirits scene. We dig into the region’s grain-to-glass approach, the patience behind their 4+ year aging process, and how McKenzie balances American tradition with Irish inspiration.Plus, Collin gives us a taste of what’s next for Finger Lakes Distilling, from new projects to what visitors can expect at the distillery itself.

It's a Flight Night with Dixon Dedman, American whiskey blender and founder of 2XO Whiskey, as we sip through the American Oak, Vinyl Blend, and Gem of Kentucky expressions. Dixon shares the story behind his family’s bourbon legacy—dating back to his great-great-grandfather, who founded Kentucky Owl in 1879—and how that heritage shaped his path from reviving Kentucky Owl to creating 2XO.We dive into the art of blending and the signature “Two Times Oak” process that defines every 2XO release. Dixon breaks down the creativity behind his Icon and Oak Series, why he loves experimenting with French, Hungarian, and Mizunara oak finishes, and how each bottle balances innovation with deep Kentucky tradition.

We sit down with Selene Nestor, founder and CEO of Olta Whisky, to talk about how she’s redefining what it means to craft whiskey with a Mexican soul. Inspired by her daughter’s Mexican and Irish heritage, Olta blends tradition, innovation, and ancestral corn to create a whisky that honors both cultures.Selene shares how her background in hospitality and co-founding the Hispanic Restaurant Association led her to launch Olta, why she chose whisky over tequila or mezcal, and how double distillation and barrel history shape Olta’s distinctive flavor. We also discuss the all-female farming and distilling team in Michoacán, Olta’s recent bronze medal at the San Francisco World Spirits Competition, and what’s next for the brand—including upcoming 4-year and 7-year releases.

Songwriters in Paradise founder and singer-songwriter Patrick Davis talks about his incredible career writing songs for top country artists and how he turned a passion for music into Songwriters in Paradise. Patrick shares his journey from early influences to creating unforgettable songwriter experiences in Napa, Cabo, Healdsburg, the Bahamas—and now Bardstown, Kentucky.Plus, we dive into what makes Songwriters in Paradise Bardstown unique, from the carefully curated lineup and intimate performances to the bourbon flowing throughout the weekend. Patrick gives us a behind-the-scenes look at how SIP experiences come together, what fans can expect this year, and why Bardstown is the perfect setting for songwriters and bourbon lovers alike.

Rick and Ricky Johnson of 15 STARS Bourbon join us for a Flight Night as we explore their brand-new First West lineup. We dive into the story behind how heirloom corn and history inspired the bottles, and what makes these pours stand out.From the First West Small Batch to the Toasted Oak and Extra Aged expressions, we sip through the lineup and hear firsthand how the Johnson family combined their two businesses—popcorn and bourbon—into something truly unique. Plus, we talk availability, future releases, and what fans can expect next from First West.Plus, Rick and Ricky talk about what pours will be available at the Kentucky Bourbon Festival, including a new 15 STARS release.

Brandon and Jonathan are back on Neat & Mixed to talk about the fun of trying different styles of bourbon and what makes each pour unique. In this episode, we’re putting two bottles to the test.We’re sipping the Hard Truth American Odd Sweet Mash Bourbon Bottled-in-Bond (a Mellencamp Whiskey Co. collab featuring John Mellencamp’s artwork) and the Penelope Bourbon Cigar Sessions Chapter 1.

Brandon and Jonathan are back on Neat & Mixed after a summer break! In this episode, we catch up with some life updates, dive into why rye whiskey is one of our go-to pours, and taste two standout bottles.We’re sipping the Chicken Cock Ryeteous Blonde: Beer Barrel Finish and the 15 STARS Founders Reserve Fine-Aged Rye—comparing flavors, finish, and what makes each pour unique.

Eron Plevan, lead bartender at Tartan House, joins us to preview his premium event at the Kentucky Bourbon Festival — “What Goes Up? Whiskey Cocktails – Best Served Up.” He shares what attendees can expect from the add-on session, why whiskey cocktails served “up” are often the most expressive, and how he balances bold creativity with timeless classics.We also dive into Eron’s journey from Texas to Kentucky, his process for building cocktail menus, and how he’s worked with everything from local ingredients to liquid nitrogen behind the bar. He shares tips for home cocktail makers, what makes Tartan House a standout in Louisville’s bourbon scene, and how he answers the classic request: “Surprise me.”🥃 For those attending the Kentucky Bourbon Festival, premium event add-ons are still available — don’t miss your chance to experience Eron’s approach to whiskey, cocktails, and elevated flavor.

We sit down with Chris Blandford, Kroger’s Wine & Spirits Expert and co-host of Fork & Flask, to talk about all things Bourbon & Beyond — one of the country’s biggest music, food, and bourbon festivals.Chris shares how he got involved with the event, what it’s like to co-host Fork & Flask, and how the series brings musicians, chefs, and spirits together in a unique and flavorful way. He reflects on memorable moments from past years, interviewing artists over a few pours, and what it’s like to see music stars step into the bourbon and food world onstage.Plus, we dig into the festival experience itself — from top-shelf tastings to local culinary creations — and Chris shares his favorite part of it all.

Join us for an inside look at Oaklore Distilling with co-founders Tom Bogan and Matt Simpkins, along with Jack Shute, VP of Sales and Commercial Operations. We hear the story of how a simple neighborhood friendship and walking kids to school sparked the launch of their distillery.Discover the challenges they faced navigating Charlotte and North Carolina laws, the story behind the name Oaklore, and their unique approach to bourbon making. Learn about their latest release, the Oaklore Four Grain Bourbon, and their impactful Angel Barrel program supporting local nonprofits.Plus, find out about their other spirits, what to expect when visiting the distillery, where to buy their products, and what exciting plans lie ahead for Oaklore.

Join us for Flight Night with Sagamore Spirit of Maryland and Clint “Spotty” Spotleson, their Global Advocacy & Engagement Manager. We taste three distinct rye whiskey expressions — Bottled in Bond Rye, Double Oak Rye, and Cask Strength Rye — while chatting with Spotty about Sagamore’s rich history, their focus on using Maryland-grown rye, the unique mashbills behind each expression, upcoming new releases, and much more.

Join us for Flight Night with Rodrigo Bojórquez, founder and master distiller of Kilinga Bacanora. We sample three unique bacanora expressions — Silvestre, Blanco, and Reposado — while Rodrigo shares what makes bacanora special, how it differs from mezcal and tequila, the journey of bringing bacanora to the US market, and much more.

It's a Flight Night with Minden Mill (of Nevada) and master distiller Joe O’Sullivan. We try three expressions -- American Single Malt, Bourbon and Rye -- and chat with Joe about his passion for single malt, making estate-made whiskies, their unique barrel aging process, making an affordable pour, what's next and more.

We love the innovation and approaches that craft distillers take. Especially when they release something unexpected. Plus, we review the Monk's Road Rye, Kentucky Senator Bourbon John Edwards Release and Larrikin Rosewater.

Is there anything better than listening to some music and enjoying a few pours? We talk how drinks, especially bourbon, are meeting music these days in more ways. Plus, we review the Whiskey JYPSI Tribute Double Barreled Bourbon (from Eric Church and company) & Three Chord Allman Brothers Band Legacy Edition Bourbon.

It's Derby Season in Kentucky as the horses hit the track and the pour start flowing. Plus, we review the High N' Wicked Bourbon and Yellowstone Small Batch 107.

We've Got Questions for the Bourbon on the Banks crew on what new events are happening this year, what to expect at the event, ticket options, how Frankfort, Kentucky has grown and more.