Jim and Todd return to the Bourbon Road bar for a sequel to their recent Jim Beam tasting, dubbing this episode "The Wrath of Tide." With the holiday season in full swing, the hosts settle in for a sample show dedicated to exploring the impact of warehouse location—or "terroir"—on whiskey. While there are no live guests in the studio, the episode features a special drop-in from friend of the show Drew Hannush (host of Whiskey Lore), who shares details about his massive new travel guide, Experiencing American Whiskey, a resource covering over 1,000 distilleries across the United States.

The main event focuses on the Harden's Creek Kentucky Series, a trio of limited-edition Kentucky Straight Bourbon Whiskeys from the James B. Beam Distilling Co. This unique experiment showcases three liquids that share the same mash bill, were distilled at the same time, aged for the same 11 years, and bottled at the same 110 proof. The only variable? The specific warehouse where they matured.

The flight begins with The Mushroom, aged in Warehouse R. Known for being a single-story rackhouse with no windows, this "dungeon-like" environment sits close to the ground, creating a cool, consistent temperature. Jim and Todd find this expression earthy and savory, picking up notes of black pepper, mixed nuts, and a distinct lack of sweetness compared to typical Beam profiles. It offers a fascinating, funky character that lives up to its name.

Next, they travel to Warehouse W for The Beaver. Situated near a creek in a low-lying, humid area, this warehouse allows for more interaction between the wood and the whiskey. The hosts immediately notice a brighter profile, detecting notes of green apple, cinnamon, and a rich "caramel apple" sweetness that coats the palate. It presents a classic, comforting bourbon profile with a surprising amount of fruitiness.

Finally, they ascend to the top of Warehouse G for The Owl. This towering nine-story rickhouse exposes the barrels to significant temperature fluctuations and airflow. The result is the darkest pour of the three, delivering deep, intense flavors. Todd identifies this as his "jam," praising its rich notes of black cherry, deep oak, and wood spice that venture into "Booker's territory." It's a bold, heavy hitter that stands in stark contrast to the lighter, earthier expressions.

Throughout the episode, Jim and Todd debate the nuances of each pour, marveling at how identical distillates can diverge so wildly based solely on where they sit. They wrap up the show with a difficult "Winner Winner Chicken Dinner" ranking, trying to decide which warehouse reigned supreme.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Jim and Todd welcome Pete Barger, co-founder of Southern Distilling Company, to the show for a deep dive into the history and revival of Statesville, North Carolina—once known as the "Liquor Capital of the World". As one of the nation's largest privately owned distilleries, Southern Distilling balances a massive contract distilling operation with their own award-winning Southern Star brand, all while championing a "grain-to-glass" philosophy that supports over 5,000 acres of local farmland.

The tasting kicks off with the Southern Star Bottled-in-Bond Straight Rye Whiskey. Crafted with a unique mash bill featuring 51% Abruzzi rye, this expression leans floral and approachable rather than aggressively spicy, offering notes of buttery rye muffin, honeyed tea, and a touch of ginger.

Next, the group samples the limited-edition Southern Star Bourbon Finished in Honey Barrels. Sourced from a single barrel exchange with a local apiary, this cask-strength bourbon delivers a rich, creamy profile packed with butterscotch and toasted Werther's Original notes, balancing the natural sweetness of wildflower honey with bold bourbon character.

Finally, Pete showcases their innovation with the Southern Star American Single Malt. Unlike many pot-still single malts, this 114.8-proof expression is produced on a continuous column still, resulting in a distinctively American profile bursting with "fruit cup" flavors—greenish banana, juicy fruit, and poached pear—layered over a robust grain-forward base.

Throughout the episode, Pete shares fascinating insights into the "science and geometry" of their palletized warehousing, the advantages of continuous distillation for malt, and the distillery's commitment to reviving heritage grains like Abruzzi rye.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

The "Maltmigos" ride again! Jim and Todd welcome back recurring guests and fellow whiskey lovers, Amsey and Rob, for a long-awaited reunion show. Dubbed "The Revenge of the Maltmigos," this episode strays from the bourbon path to explore a diverse lineup of Irish whiskeys and Scotch whiskies, including a rare and experimental rye from a legendary Islay distillery.

The tasting begins with a duo from Two Stacks Irish Whiskey. First up is The First Cut Complex Blend, a unique combination of grain, pot still, and malt whiskeys aged in virgin oak, ex-bourbon, and Oloroso sherry casks. At 86 proof, it surprises the group with a nose that Amsey likens to "freshly opened motor oil" (in a good way) alongside notes of peach, honey, and hay. Next, they sample the Two Stacks Double Barrel Single Grain, a 94% corn and 6% malted barley blend aged in ex-bourbon and finished in Oloroso sherry casks. This 92-proof pour delivers a richer, darker profile with notes of coffee, cold brew, and a savory "fudgy" finish that impresses the table.

Moving to Scotland, the group travels to Campbeltown with the Glen Scotia 15-Year-Old. Matured in first-fill bourbon barrels, this 92-proof single malt brings the funk with a nose described as "rubber baby buggy bumpers," iodine, and band-aids—classic Campbeltown markers that evolve into notes of apricot, sea spray, and a buttery texture on the palate.

Next is a trip to the Highlands with the Loch Lomond 18-Year-Old. Aged in three types of American oak, this expression offers a "bready" and "crusty" profile with hints of blackberry, peach, and a "whisper of smoke" akin to sweet barbecue or a Dutch oven cobbler cooked over an oak fire.

The final pour is a true curiosity: Bruichladdich "The Laddie" Rye. This experimental 7-year-old release from Islay is made with 55% rye and 45% malted barley. Bottled at 100 proof, it defies expectations with a nose of "corn pops" cereal and a palate that balances the spicy kick of rye with the creamy texture of a pot still whiskey. The hosts debate whether it leans more toward a Kentucky rye or something entirely new, picking up notes of clove, leather, and honey.

The episode wraps up with the "Winner Winner Chicken Dinner" segment, where the four "Migos" struggle to rank such a varied lineup. Opinions are split, with the Glen Scotia and the Bruichladdich Rye battling for the top spot, proving that there's plenty of room for debate when good friends and great whiskey come together.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!