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We hang out with Greg Keeley from Larican Bourbon Company and trace how a military career, a Kentucky road trip and a string of coincidences turn into a real bourbon distillery with a loyal following. We taste and talk through what sells, what the maker actually likes, and how new releases get built from the barrel up.
• Greg’s path from the Royal Australian Navy and US Navy to Kentucky distilling
• Finding the farm and distillery building by pure coincidence
• Being steps from Wild Turkey and earning visitor referrals
• Building a destination experience with staff hospitality, cigar lounge and bar
• Australian identity in the brand, merch and food truck menu
• Amburana finishing and why cigar blends keep selling out
• Bottled-in-bond blending with heavy tasting and minimal note taking
• New nine-year rye details, proof preferences and how rye changes with age
• Breaking news on Deep Purple, a bottling robot and barrel-aged Manuka honey
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A distillery a quarter mile from Wild Turkey sounds like a master plan, but Greg Keeley tells us it was closer to dumb luck and a willingness to say “yes” before everything was figured out. We sit down with the Larican Bourbon Company founder to unpack how a career that spans the Royal Australian Navy and the US Navy turns into Kentucky craft distilling, and how a farm search on a random Sunday leads to the place he now calls home. Along the way, we talk about what “grain to glass” really signals to drinkers, and why “uncut and unfiltered” is more than a slogan when you’re the one making the calls.

Then we get into the fun arguments bourbon fans actually have: finishing, flavor and what the market rewards. We debate Amburana, cigar blends and the line between finished bourbon and the flavored whiskey crowd, plus why some releases sell out even when the maker personally wouldn’t reach for them first. We also hit the visitor experience side of Kentucky bourbon tourism, from being so close to Wild Turkey that guests get sent over daily, to building a welcoming space with a cigar lounge, a standout humidor and a team that earns name-checks in reviews.

If you love process, the bottled-in-bond segment delivers. Greg explains blending by tasting through dozens of barrels, trusting a simple “yes or no” palate, and refining batches without turning it into a lab experiment. We close with real-time distillery updates: a new nine-year rye coming as picks, a rare Deep Purple drop, plans for a bottling robot, and barrel-aged Manuka honey that sets up a future honey-finished bourbon with an Australian twist. Subscribe, share this with a whiskey friend, and leave us a five-star review if you want more conversations like this.

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