In this episode of Aussie Bourbon Lovers, we open a bottle of Wiseman Bourbon — a modern Kentucky classic from the makers of Kentucky Owl. We dig into how Wiseman came to life, what sets it apart, and why it could be a go-to for bourbon fans who want rich flavour without the premium price tag. If you enjoy smooth, balanced Kentucky bourbons with curious pyramid-related backstory, this one’s for you.

We dive into the details behind Buzzard’s Roost’s unique toasting and finishing methods, share our tasting notes (think butterscotch, vanilla and warm baking spices), and talk about what makes this brand one of the most exciting in modern bourbon.

Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, this episode features Greg Keeley, the Australian distiller crafting exceptional bourbon in the heart of Kentucky.

In this episode, we sit down with Jake Sulek, Bardstown’s Head of Education and VIP Experience, to discuss the company’s first release in their origin series, their wheated Bottled-in-Bond bourbon, and why it represents the most significant milestone in their history.

In this episode of Aussie Bourbon Lovers, we open a fresh bottle of Nulu Maple Brûlée Single Barrel, a Kentucky Bourbon Festival pick that delivers rich, dessert-like flavour in every sip.

Recorded in the Heritage Room at Maker’s Mark in Kentucky, this episode marks a truly historic moment in American whiskey. We sit down with Dr. Blake Layfield, Master Distiller and Head of Innovation at Maker’s Mark, to discuss the launch of Star Hill Farm Wheat Whiskey. This is the first new mash bill from Maker’s Mark since 1953, and it represents a turning point in American whiskey history.

This might be the most unique bourbon story we’ve ever shared. Recorded at Larrikin Distillery in Lawrenceburg, Kentucky, we sit down with Australian founder Greg Killeen to taste and discuss Larrikin Rosewater Bourbon.

Recorded live at the Kentucky Bourbon Festival, this episode of Aussie Bourbon Lovers is all about Chicken Cock Bourbon — one of the most historic names in American whiskey. We explore the legacy of Chicken Cock, from its rise in the 1800s to its role in Prohibition-era speakeasies, and its revival for today’s bourbon fans. Along the way, we share our tasting notes, talk about the energy of the festival, and reflect on why heritage brands like Chicken Cock are finding new life in the modern bourbon scene.

We’re getting ready for the Kentucky Bourbon Festival and what better way to prep than with a bottle of Old Forester 100 Proof? In this pre-trip pour, Dave and Helen share their thoughts on the bottle, the quirky screw-top, and what it feels like to sip a bourbon that’s harder to find back home in Australia. They also share updates on what they’re excited about for the trip, how they’re preparing their palates, and the little joys of bourbon banter before a big adventure. If you’ve ever pre-gamed a holiday with your favourite bottle, this episode will hit just right.

This pour started with a cork pop and turned into a conversation that blurred the lines between rye and bourbon. In this episode, we try Minor Case Sherry Cask Finished Rye — a rye whiskey that brings the sweetness of sherry with the warmth of Kentucky-style grains. Helen and Dave dive into mash bills, argue about what counts as a bourbon, and compare the grassy, peppery ryes to this softer, sweeter alternative. It’s not a bourbon… but it’s close. We explain why. You’ll hear why Dave’s not a fan of heavy rye spice, what Helen loves about sherry-finished drams, and where Minor Case fits in the bourbon-to-rye spectrum. Oh, and there’s a cork pop moment we’ve waited ages for.

We’re pouring something a little extra special today — Blanton’s Gold. And to match the pour, we’re joined by someone extra special too: Denver Cramer from legendary Aussie glassware company Denver & Liely. This one’s part bourbon tasting, part banter, and part deep appreciation for what makes bourbon and glassware such a great pairing.

Tonight’s pour is Rock Hill Farms – a 100-proof single barrel bourbon from Buffalo Trace that once earned the title “world’s finest” from Washingtonian Magazine. This one’s got mystery, nostalgia, and a dentist with bourbon in every cupboard.

This week on Aussie Bourbon Lovers, we go off-book – literally – and dive into something local, legendary, and a little bit special: Sullivans Cove from Tasmania. Why? It’s Tassie Whisky Week, and what better way to celebrate than with a 14-year-old single cask from the distillery that put Australian whisky on the global map? H pours us the very last drops of bottle TD0275 – a second-fill American oak cask filled in 2008 and bottled in 2022. As we sip, we talk through what makes Tassie whisky unique, why Sullivans Cove has such a cult following, and how this pour compares to a typical bourbon. From re-coopered barrels and pot stills to honey-sweet tasting notes and nostalgic Tassie trips, this episode is full of love for our southernmost state.

Dave and H uncork Booker’s Bourbon (Batch 2023-01 ”Charlie’s Batch”), a 63.3% ABV barrel-proof bourbon from the Jim Beam Distillery in Kentucky, and find it brimming with rich flavor and stories. They’re amazed at the deep caramel and maple syrup notes in this whiskey and how smooth it drinks despite its high proof. Along the way, the guys share plenty of laughs and bourbon insights in their signature unscripted style.

In this episode, we crack open a half-finished bottle of Penelope Toasted Bourbon (because we’ve already been loving it) and dig into what makes it so damn tasty. We cover: 🔥 The toasted barrel finish – what it is and why it matters 🛢️ Char level 5 – how intense barrel prep changes the profile 🌽 This Penelope’s mash bill (75% corn, 20% rye, 4% malted barley) 🪵 Vanilla, marshmallow, subtle campfire — this is the s’mores of bourbon 🥃 Why this might be our favourite Penelope yet This one is a toasted treat — buttery sweet, lightly smoky, and seriously drinkable.

What happens when an Aussie distiller takes on bourbon on its home turf? In this episode, we sip and unpack the Larrikin KBF Single Barrel — a true bourbon made by the team at Larrikin, distilled and aged in Kentucky. We explore the flavour, the story behind the distillery, and whether this cross-continental endeavour delivers the goods. It’s Australia meets America in a bottle, and it makes for a bold conversation.

What happens when you pour a Champagne-finished bourbon into two completely different glasses… with Denver Cramer, co-founder of Denver & Liely? In this episode, Denver brings two distinct glasses to the table as we do a side-by-side of Dumangin Batch 010, a French-finished bourbon with serious flair. We compare pours, geek out over glass design, and discover how much glassware truly changes your tasting experience. It’s not just about what’s in the bottle — it’s how you drink it.

This isn’t your average bourbon origin story. It starts with a house swap — and ends with a bottle of Fernhill Station on the shelf in Australia. In the second ep with James from HP Bowlo, we hear how a simple home exchange led to a deep dive into American whiskey, inspired a brand name, and sparked a whole new obsession. We talk through the journey of building a label from scratch, balancing work and passion, and finding a flavour profile that felt like them. It’s real, it’s hilarious, and it’s exactly why we love indie bourbon.

This week we’re tasting something with a name that sounds like an insult from the 1800s — Linkumpinch Single Barrel Bourbon. But don’t let the label fool you. Behind the wild name is a bold Kentucky pour that hits with spice, complexity, and just enough mystery to keep us talking. We dig into the brand’s frontier backstory, the experience of drinking it freshly cracked, and where it lands on the flavour spectrum — all while swapping stories from the bourbon trail.

In this first Fernhill Station episode, we crack open a single cask whisky from Mount Pleasant Club in Washington D.C., and chat with James Sommerlad, the man bringing this bourbon-style gem to Australia.