This week on Thursday Thoughts, Jake sits down with Coby and Ben Franzini, co-founders of Chevalier Casks, to unpack one of the least understood — but most critical — corners of the bourbon industry: bulk spirits. Ben is also a co-owner of Bluegrass Distillers, and Coby spent 25 years as a commercial banker in central Kentucky before moving into bourbon finance, giving the two a unique combined view of how barrels actually move through the industry.

The conversation covers how distilleries quietly offload excess barrel inventory, why privacy matters so much in these deals, and how the wholesale barrel market has shifted dramatically in the last 18 months — with prices on some aged barrels dropping from thousands of dollars to a fraction of that. That shift, they argue, is opening the door for a new wave of small, independent bourbon brands who can finally make the math work again.

In this episode:

• What "bulk spirits" actually means and why it keeps bourbon on shelves
• How Chevalier Casks and Bluegrass Distillers work together
• Why distilleries sell barrels quietly — and why privacy is starting to matter less for some brands
• How barrel prices have shifted in the last 18 months, and what it means for small brands
• What trends are showing up in demand right now (hint: wheated bourbon)
• How Chevalier Casks' online marketplace works for both buyers and sellers
• The hidden costs (storage, tax, insurance, freight) brands often don't budget for
• How a new brand can get started working with Chevalier Casks

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Approximate Timestamps

• 0:00 – Intro: what bulk spirits are and why they matter
• 1:19 – How Chevalier Casks got started
• 3:24 – How Chevalier and Bluegrass Distillers work together
• 5:23 – How barrels quietly move from distillery to broker
• 7:00 – Privacy, NDAs, and why some brands now talk openly about sourcing
• 10:49 – How barrel prices have shifted in the last 18 months
• 13:29 – Why it's a good time again to start a small bourbon brand
• 15:48 – How NDPs actually buy lots (and how fast double-digit ages move)
• 19:57 – What's trending: wheated bourbon and blending strategies
• 26:23 – Getting started with Chevalier Casks
• 28:9 – The hidden costs of building a brand (storage, tax, freight)
• 29:37 – How Chevalier's online marketplace works for buyers and sellers

This week, Bourbon Lens heads to Bardstown, Kentucky to sit down with Whitney Rye — founder and CEO of The Parlor Room, host of The Mash Bill podcast, and better known on Instagram as Bourbon Duchess. Whitney built The Parlor Room around a simple idea: teach people the story behind the bottle, not just tasting-note jargon, in a space designed for rare, allocated, and vintage pours.

In this episode, Whitney walks Jake and Scott through the tangled, dramatic history of Barton Distillery — from its 1889 roots as one of the first distilleries to reopen after Prohibition, through a 1940s fire and rebuild under Oscar Getz, a name literally drawn out of a hat, a trademark lawsuit from Woodford Reserve that forced a mid-run name change, and the 2013 pivot to Sweet Wheat. Along the way, the group tastes through a vertical flight of Barton-family whiskeys spanning nearly 40 years — culminating in a first taste of the brand-new 1792 Straight Rye.

In this episode:

• Whitney's origin story — from My Old Kentucky Home State Park to founding The Parlor Room
• Why she intentionally leaves formal "tasting notes" out of her classes
• The real (and litigious) history behind the Barton/1792 name
• A vertical tasting: a 1986 Very Old Barton, a vintage Tom Moore, Ridgemont Reserve 1792, and the new 1792 Straight Rye
• Why 1792's rye whiskey is also the backbone of several Buffalo Trace rye releases
• A broader conversation on bourbon oversupply, aging whiskey, and why age statements may be bourbon's next chapter

🥃 Featured pours: Very Old Barton (1986), Tom Moore 5-Year, Ridgemont Reserve 1792 8-Year, 1792 Straight Rye 📍 Location: The Parlor Room, Bardstown, KY

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The Parlor Room, Whitney Rye, Bourbon Duchess, Bardstown Kentucky, Barton Distillery, 1792 Bourbon, 1792 Straight Rye, Ridgemont Reserve 1792, Tom Moore whiskey, Very Old Barton, Sazerac bourbon, Buffalo Trace, vintage bourbon tasting, dusty bourbon, bourbon history, Kentucky bourbon, Bourbon Lens, Bourbon Lens Podcast, The Mash Bill podcast, bourbon vertical tasting, bourbon podcast, whiskey podcast

Hashtags

#ParlorRoom #BourbonDuchess #BartonDistillery #1792Bourbon #1792StraightRye #BardstownKY #BourbonLens #VintageBourbon #DustyBourbon #KentuckyBourbon #BourbonPodcast #WhiskeyPodcast

It's Bourbon Heritage Month, and on this episode of Five Minute Fridays, Jake goes straight to where it all started: Old Forester Birthday Bourbon, one of the most talked-about — and most divisive — releases in the bourbon world. This year's edition lands at 11 years old and 97 proof, released earlier this month.

Fresh off Kentucky Bourbon Festival, Jake sits down (with a little personal timing — his daughter's birthday is just days away) to break down the nose, palate, and finish of this year's Birthday Bourbon, compare it to Old Forester's recent "Kentucky Boy" release, and explain why he thinks this might be one of the best versions of Birthday Bourbon he's tasted yet.

In this episode:

• Why Birthday Bourbon is one of the most controversial releases on the market
• Tasting notes: burnt sugar, crème brûlée, brown sugar, caramel, French vanilla custard, tobacco, and cherry cordial
• How this year's release compares to Old Forester's "Kentucky Boy"
• Why Jake thinks Old Forester and Brown-Forman are "on a heater" right now
• The team behind the blend — Caleb, Melissa, and Chris
• Final verdict: would Jake buy it at SRP?

Approximate Timestamps

• 0:00 – Intro: Bourbon Heritage Month & Birthday Bourbon's controversial reputation
• 0:58 – This year's release: 11 years old, 97 proof
• 1:29 – Why today's tasting is personal (daughter's birthday)
• 2:11 – Nose: burnt sugar, crème brûlée, caramel, French vanilla, baking spice, tobacco
• 2:49 – On the 97 proof and the blending conversation from Kentucky Bourbon Festival
• 3:36 – Palate: oak, tannin, brown sugar, caramel
• 4:21 – Finish: tobacco, cherry cordial
• 4:58 – Comparison to Old Forester's "Kentucky Boy"
• 5:38 – Final verdict and the team behind the blend

Special edition of Thursday Thoughts, recorded live at Kentucky Bourbon Festival! Bourbon Lens sits down with Walter of Whiskey Thief for breaking news straight from the farm.

In this episode, Walter announces that Whiskey Thief is officially sourcing whiskey — a major strategic shift for the brand after explosive growth (60,000+ visitors last year, 65,000+ expected this year at the farm, and 100,000+ at their Louisville-area location). Rather than release younger whiskey to keep up with demand, Whiskey Thief is going straight to the best barrel warehouses in Kentucky to bring fans exceptional juice while their own production scales up.

Also in this episode:

• Two new stills acquired — production is ramping up fast
• Master blender Lisa Wicker is leading Whiskey Thief's first blended releases
• Ultra-limited "Outtakes" bottles — small-batch releases made from the flavorful, oxidized whiskey left behind after barrel-thieving (only ~30 bottles per release)
• The new "Hazmat Rye," an early-pulled twist on their Mayday Rye
• Whiskey Thief's 14th anniversary celebrations happening throughout October
• Whiskey Thief Fest — two days of music on October 9–10, presented with Adam Duritz of Counting Crows' Underwater Sunshine Festival (rebranded "Underwater Moonshine Festival" for this event)

Whiskey Thief has always been single-barrel, straight-from-the-barrel, uncut and unfiltered — and Walter promises full transparency (mash bill, proof, everything) continues even as sourced products roll out.

📍 Visit Whiskey Thief right off I-64, just half a mile from Keeneland — perfect for a game day / Keeneland / Whiskey Thief triple-header this fall.

Subscribe to Bourbon Lens for more bourbon industry news, distillery visits, and conversations with the people behind your favorite pours.

Approximate Timestamps

• 0:00 – Live from Kentucky Bourbon Festival, welcoming Walter
• 0:28 – Breaking news: Whiskey Thief is now sourcing whiskey
• 0:56 – The growth behind the decision (60K+ to 100K+ visitors)
• 1:56 – Two new stills, production investment
• 2:24 – Lisa Wicker and the move into blended whiskey
• 2:54 – Older-than-the-distillery bottles on the way
• 3:23 – Staying Kentucky-focused (for now)
• 4:19 – What's next: labels, bottles, and a 2027 headline
• 4:49 – The "Hazmat Rye" release
• 5:19 – The "Outtakes" series explained
• 7:07 – Why fall is the time to visit Frankfort
• 7:32 – Whiskey Thief Fest, October 9–10, with Adam Duritz's Underwater Moonshine Festival

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Episode Summary

To celebrate their landmark 400th episode, The Bourbon Lens crew heads to one of the most hallowed sites in American whiskey — Stitzel-Weller Distillery in Shively, Kentucky — for a sit-down with Nicole Austin, Diageo's Director of American Whiskey Liquid Development and Capabilities. Nicole pulls back the curtain on the mystery of why decades-old bourbon aged in Stitzel-Weller's rickhouses defies the conventional wisdom that American whiskey "expires" past a certain age. The conversation covers barrel consolidation (topping off), the historic rickhouse design patented by Frederick Stitzel, and the launch of the new Blade and Bow 12-Year Solera — a 104-proof, sub-$65 bourbon built using a fractional-blending Solera process borrowed from sherry and adapted for American whiskey.

Main Themes

• The "magic" of Stitzel-Weller's rickhouses — why extreme-age American whiskey (25–40+ years) is proving possible here, and how airflow, rickhouse architecture, and shade trees may matter as much as the mash bill.
• Barrel consolidation ("topping off") — a labor-intensive practice borrowed from Scotch and Canadian whiskey that halts the "snowball effect" of angel's share loss and staving damage in half-empty barrels.
• The Solera method, Americanized — how Nicole adapted sherry's fractional-blending system into a 12-year-minimum-age bourbon blend using vintage cognac, port, muscatel, and Bordeaux vats.
• Craft philosophy over collectibility — Nicole's approach favors consistent quality and drinkability over hype-driven, numbered limited releases.
• Proof point and dilution culture — a pushback on "proof-chasing" in the bourbon community, and why a 104-proof whiskey can outperform higher-proof releases in balance and accessibility.
• Bourbon history and place — Shively's forgotten legacy as a distilling capital, and Stitzel-Weller's connection to figures like Julian "Pappy" Van Winkle.

Featured Guest

Nicole Austin — Director of American Whiskey Liquid Development and Capabilities, Diageo. Former general manager and master blender at Cascade Hollow (George Dickel), now overseeing extended-age and innovation projects at Stitzel-Weller, including the Stitzel Reserve line and Blade and Bow.

Featured Whiskey

Blade and Bow 12-Year Solera Bourbon

• Minimum age: 12 years (in new American oak)
• Proof: 104
• MSRP: $64.99
• Process: Fractional Solera blending across vintage cognac, port, muscatel, and Bordeaux vats

Quick Links

• Follow The Bourbon Lens on Instagram for bottle drop alerts
• Visit Stitzel-Weller Distillery in Shively, Louisville, KY

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 Program
• 01:07 - Unveiling Their Oldest Whiskey Release
• 02:21 - Mash Bills, Blending & Inventory Management
• 04:11 - Warehouse Management & Barrel Care Techniques
• 07:03 - Craft Distillery Expansion & Scaling Success
• 11:16 - Developing the American Single Malt Whiskey Program
• 25:01 - Defining Kentucky Single Malt Characteristics
• 26:15 - Barrel Types, Wood Casks & Maturation Impact
• 27:29 - Breaking Down Flavor Profiles & Tasting Notes
• 29:37 - The Blending Process & Vatted Malt Experiences
• 29:59 - Decoding the Annual Release & Coding System
• 33:39 - Cocktail Versatility & Pairing Ideas
• 50:28 - Yeast Strain Selection & Production Consistency
• 53:53 - Maturation Cycles, Aging & Flavor Evolution
• 01:13:31 - Final Release Details & National Distribution

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Hashtags:

#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 experience
• The concept and true story behind the Kitchen Table
• Why community focus sustains restaurant success long-term
• The role of storytelling in food and beverage experiences
• A first look at the Icons Dinner and its bourbon pairing menu
• The inspiration and content behind Brian's new book
• How food and music intersect to shape culture and community
• Navigating restaurant expansion challenges during COVID-19
• What's ahead for Landry's hospitality ventures

Timestamps:
00:00 – Introduction to Brian Landry and his culinary journey
01:56 – How Brian got started in the restaurant industry
03:59 – The importance of community in restaurant success
05:59 – Details about the Kitchen Table and its story
07:59 – The connection between food, music, and storytelling
10:00 – Upcoming events: Icons Dinner and bourbon pairing
12:02 – The inspiration behind Brian's new book
14:02 – Future plans for Landry's hospitality ventures

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🌐 Visit: www.bourbonlens.com
Merch: https://bourbon-lens-shop.printify.me/products
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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 CHAPTERS

• 00:00 – Reintroducing Danny Polise after five years
• 01:56 – Cooper Series & the MGP Luxco acquisition
• 04:43 – Why Penelope's light whiskey took off
• 09:01 – Tasting through the full lineup
• 11:25 – Ready-to-pour cocktails & seasonal flavors
• 16:00 – Barrel experimentation & smoked Old Fashioneds
• 17:13 – Introducing the Kentucky Classic Series
• 20:31 – Building the rye blend & sourcing Kentucky barrels
• 25:19 – Danny's evolved blending process
• 30:17 – From Architect Series to the Golf Series
• 36:55 – Tasting notes: Classic Series bourbon & rye
• 41:46 – 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/pd6ys5nRSU

Hashtags

#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 growth
• How the buyback is giving Wyoming Whiskey a chance to reset its reputation with locals and fans
• What David says about bringing back Nancy, rethinking releases, and letting the barrels lead the decisions
• Why age statements like 10, 12, and 15 years could be a major part of the next chapter
• How a new whiskey library, older stock, and distillery-only bottles could fuel exciting future drops

David 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 ownership
01:15 – Impact of the change and community reaction
03:03 – Hitting singles vs. home runs: the new approach
07:08 – Why now: the reasons behind the transition
09:04 – Bringing back Nancy and key team members
10:12 – Creating a whiskey library from old stock
13:10 – Expanding into age statements and rye
17:15 – Planning production for the future
19:02 – Refining processes and building a legacy
22:49 – Consumer preferences and what's next

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Hashtags

#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 releases
• How Russell's 13 was blended, including barrels from 2007
• Jimmy Russell's and Eddie Russell's distinct flavor palates
• The story behind Whiskey Barons and Master's Keep
• Why the bourbon industry is going through a correction
• What's next for Wild Turkey and the Russell family

Timestamps:
00:00 – Bruce Russell joins to discuss Wild Turkey's summer momentum
06:31 – Why being a whiskey consumer helps Bruce make better whiskey
09:45 – Three generations, three palates, and the idea behind Generations
13:08 – Building Russell's 13 with older liquid and special barrel selection
18:17 – Why Russell's 13 drinks like cherry cola and dark fruit
22:12 – Side-by-side tasting against vintage gold foil bottles
24:34 – Jimmy's emotional reaction to the release
29:55 – Masters Keep as Eddie Russell's way to do Wild Turkey his way
34:07 – Jimmy Russell's uncanny ability to make young whiskey taste much older
36:20 – The Russell family's shared legacy and what's next for the brand

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Hashtags

#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 feel
• Why source water and treatment matter more than most people realize
• The difference between tap water, spring water, mineral water, and premium bottled water
• How Louisville Pure Tap's TDS of 240 compares to spring water giant Evian
• A simple at-home water tasting method you can try with friends and family

Kelly 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 Tasting
01:14 Tasting Dasani – Basic Bottled Water
02:53 Tasting Evian – Spring Water
03:49 Tasting Gerolsteiner – Natural Mineral Water
04:45 Tasting Louisville Pure Tap
05:23 Exploring Water's Story and Flavor Profile

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