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We head to Augusta, Kentucky to taste two cask strength releases and figure out what they really deliver in the glass. We score Augusta Small Batch and a wheated single barrel, then pull back the curtain on aging, barrels, blending, and how a younger distillery earns trust before its own whiskey fully matures.
• why we focus on Augusta’s small batch and wheated single barrel instead of a head-to-head comparison
• Augusta Distillery background, historic riverfront site, production capacity, and Alex Castle joining as master distiller
• what “small batch” actually means here, capped at eight barrels or fewer
• Small Batch OHLQ exclusive details, proof, pricing, and why it drinks easier than expected
• tasting notes for Small Batch, including honey graham cracker, brown sugar, bubblegum, and a big hug
• our barrel bottle breakdown system across nose, body, taste, and finish
• weeded bourbon basics, mash bill talk, and what wheat changes versus rye
• tasting notes for the wheated single barrel, including dark chocolate, s’more vibes, drunk cherry, and cherry Twizzler
• rickhouse weather swings, warehouse sweet spots, and why one barrel can taste nothing like its neighbor
• value and pricing talk, plus whether the wheated bottle earns the extra cost
• transparency around sourced whiskey and how preconceived notions affect the pour
• why seven to nine years can be the price-to-quality sweet spot
• optimism on where the bourbon industry leaves the consumer next
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A 120 proof bourbon that somehow drinks easy is the kind of claim we never let slide, so we put Augusta Small Batch Unfiltered Cask Strength in the glass and score it, knock by knock. From the first pull on the nose, we’re chasing the real question bourbon drinkers care about: does it earn the heat, or is it just loud? Along the way, we dig into what “small batch” actually means when there’s no legal rule for it, and why Augusta’s decision to cap batches at eight barrels gives their team real control over balance, texture, and flavor.

Then we crack into a second bottle with a totally different angle: an Augusta Wheated Single Barrel at cask strength. We talk mash bill (wheat versus rye), how wheat can soften the edges, and why barrel selection still decides the final profile. The tasting notes get fun fast, moving through chocolate, cherry, and candy-like twists that show how a single barrel can surprise you even when you think you know a brand’s house style.

We also zoom out to the bigger bourbon topics: sourced whiskey and transparency, the role of rickhouse “sweet spots,” and why seven to nine years can be a true price-to-quality sweet spot before age statements start pushing costs up. If you’re searching for an Augusta Distillery bourbon review, cask strength bourbon tasting notes, or just want a real-world look at how blending builds a brand, this one delivers.

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We hang out with Calen Kirkland and Richard Hobbs from Barrel Mill Cooperage and get practical about finishing whiskey with bottle-sized oak spirals you can drop straight into a 750. We talk what makes spirals different from cubes and staves, how fast the flavor shows up, and how to experiment without ruining a good pour.

• how Barrel Mill grows from a Minnesota lumber business into a working cooperage
• what “bottle spirals” are and why finishing whiskey at home is getting popular
• spiral sizes from bottle to carboy to barrel packs and tank packs
• where to find the products including thebarrelmill.com and select retailers
• why spiral-cut end grain extracts faster and stays consistent batch to batch
• how to toast and char for repeatable results plus lab testing and in-house R&D
• using powerful woods like Amburana with caution and tasting on a short timer
• soaking spirals in port, cognac or tequila to create finishing effects without barrels
• sourcing Mizunara from Japan plus the economics versus full-size Mizunara barrels
• Minnesota white oak basics including tight grain, air-seasoning and leak resistance

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A bottle of whiskey can be a dead end or it can be a starting line. We’re joined by Calen Kirkland and Richard Hobbs from Barrel Mill Cooperage in Minnesota to get brutally practical about finishing whiskey at home with bottle-sized oak spirals. If you’ve ever stared at a “meh” bottle on your shelf and thought, “I wish this had a better finish,” this is the kind of nerdy, hands-on tool that makes experimentation feel possible.

We talk through what these spirals actually are, how they mirror commercial finishing methods used by breweries and distilleries, and why the spiral cut matters. More exposed end grain means faster extraction, so you can see influence in hours and real changes in days. We compare American oak char, French oak, Mizunara oak, and the wildcard that demands caution: Amburana. You’ll also hear real-world lessons about timing, headspace, proof, and why early flavors can come on loud before they settle into something surprisingly balanced.

Then we zoom out into cooperage and wood sourcing. Richard breaks down how Barrel Mill went from a long-running lumber business to building barrels, how Minnesota white oak’s slow growth can mean tighter grain, and what it takes to air-season wood for months before it ever becomes a barrel or a finishing spiral. We also get into the economics behind Mizunara, why full barrels can be wildly expensive, and how soaked spirals can deliver port or cognac-style finishes without the headache of sourcing and shipping specialty barrels.

If you want a clearer, more confident way to explore whiskey finishing, home aging, and oak influence, hit play, share this with a fellow tinkerer, and leave us a review so more curious drinkers can find the show.

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We ride the high of the Brewers finally winning the World Series and talk about why it hits different when you have waited decades. Then we pivot into a full barrel bottle breakdown of Bardstown’s Victoria Pineapple rum barrel finished whiskey, complete with a surprise Halloween bat appearance.

• reliving Brewers fandom from 1982 to now
• how fantasy baseball and stats shape modern watching
• the World Series win and standout player moments
• a quick rundown of where to find us online and our merch
• a Halloween costume interruption that turns into comedy
• what a Victoria pineapple rum barrel finish actually means
• why adding fresh pineapple pushes finishing toward infusion
• our barrel bottle breakdown scale for nose, body, taste, finish
• tasting notes like rum candy and pineapple upside-down cake
• the finish debate and how we land at about 14.5 overall
• the $139.99 value question, rarity, and why it sold out
• cocktail ideas like a bourbon piña colada

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Waiting 44 years for a championship does something to your brain, and when the Brewers finally get that World Series trophy, we are not going to pretend we’re calm about it. We start with the fan side: the memories, the 1982 heartbreak, the new era of baseball, and that unreal feeling of watching young players win rings that legends never got to wear. If you love baseball stories that feel personal, this opening run is for you.

Then we swing hard into whiskey with a bottle that practically dares you to have an opinion: Bardstown Bourbon Company’s Victoria Pineapple rum barrel finished release. We dig into what’s in the blend (mature Indiana distilled bourbon and rye), why the 27-month rum cask finishing matters, and the detail that really changes the conversation: fresh pineapple introduced during finishing. That’s where we ask the big question: is this still “finishing,” or has it crossed into infusion, and does the label even matter if it tastes amazing?

We run a full barrel bottle breakdown across nose, body, taste, and finish, calling out notes like rum candy, brown sugar, and pineapple upside-down cake, plus that tangy pineapple dryness that shows up late. You’ll also catch our live chaos, including a surprise Halloween spooky bat cameo, a value debate around the $139.99 price tag, and cocktail talk that ends with one clear idea: a bourbon piña colada needs to happen. If you like bold barrel-finished bourbon, experimental whiskey, and honest scoring, press play, subscribe, and share this with a friend, then leave us a five-star review so more drinkers can find the show.

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