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.