エピソード

  • 169: Flavors of the Grain Part 3 Rye

    169: Flavors of the Grain Part 3 Rye
    2026/02/28
    We are back again, this series has been doing well so we keep on truckin. This episode is a little different. I have already done a full episode on rye whiskey. So we go into different topics and types of rye grain. Super nerdy but alot of fun. Hope you enjoy. And a special shoutout to Zach Smith. For the Slide show.https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Badmotivatorbarrels.com/shop/?aff=3Rye is highly valued in whiskey production because it provides a bold, assertive flavor profile that contrasts with the sweetness of corn-based spirits like bourbon.Here is why it is considered a "good" grain for whiskey:1. Distinctive Flavor ProfileRye is best known for its "spicy" kick.Spice & Heat: It commonly imparts notes of black pepper, clove, cinnamon, and nutmeg.Complexity: Beyond spice, it often adds herbal (dill, mint), floral, and fruity (apple, citrus) undertones that provide a drier, more nuanced finish than other grains.2. Structural Role in CocktailsRye's intensity makes it a favorite for mixology.Balance: Its bold, spicy character "cuts through" sugar and vermouth in classic cocktails like the Manhattan, Old Fashioned, and Sazerac, preventing them from becoming cloyingly sweet.Longevity: Because its flavor is so robust, it maintains its presence even when diluted or mixed. 3. Agricultural ResilienceHistorically, rye became a staple for American whiskey because it is an exceptionally hardy crop.Climate: It thrives in cooler, northern climates and can survive harsh winters that might kill other grains.Soil: It grows well in poor soil conditions where wheat or corn might struggle, making it a reliable source for early distillers in places like Pennsylvania and Maryland.4. Technical Characteristics in DistillingEnzymatic Activity: Rye has high enzyme activity, which helps convert starches into fermentable sugars during the mashing process.Ferulic Acid: Rye contains ferulic acid, which specific yeast strains convert into 4-vinyl guaiacol—the compound responsible for the signature clove-like and spicy notes.5. Historical SignificanceRye was the first distilled American whiskey, predating bourbon by decades. It was the "daily drink" of early America, and its recent resurgence is largely driven by a renewed interest in these historical roots and artisanal craft distilling.Rye is a "nerdy" grain because its physical and chemical properties make it notoriously difficult to distill, yet those same challenges produce its unique sensory profile.1. The Chemistry of "Spice" (Ferulic Acid)Rye's signature "kick" isn't actually heat; it’s chemistry.Precursor: Rye is dense in ferulic acid, a phenolic compound bound in the grain's cell walls.Transformation: During mashing and fermentation, enzymes and heat release this acid, which then undergoes decarboxylation to become 4-vinyl guaiacol (4-VG).Sensory Result: 4-VG is the specific volatile phenol responsible for the distinct clove, black pepper, and medicinal notes that define rye. These compounds trigger trigeminal nerve responses (physical sensations like tingling or dryness) rather than just standard taste buds. 2. The "Sticky" Problem (Beta-Glucans)Distillers often describe rye as a "nightmare" to work with due to its structural biology.The Mucilage: Rye contains high levels of beta-glucans and pentosans (hemicellulose). When mixed with hot water, these create a thick, gummy "porridge" or mucilage.Operational Risk: This "goo" can become so viscous it clogs pumps, sticks to heating coils, and causes excessive foaming in the fermenter.The Fix: Modern distillers often add exogenous beta-glucanase enzymes or perform a specific "beta-glucan rest" at 104°F–113°F to break these chains before they seize the equipment.
    続きを読む 一部表示
    1 時間 6 分
  • 168: Killowen Irish Whiskey With Brenden Carty

    168: Killowen Irish Whiskey With Brenden Carty
    2026/02/21

    When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen’s unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish’. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen’s own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum’s tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.
    続きを読む 一部表示
    1 時間 22 分
  • 167: Off Topic BBQ

    167: Off Topic BBQ
    2026/02/14

    By multiple listener request. We are deep diving cooking meat on a open fire. Sounds simple right, wrong. Now this is my thoughts from what I have learned over the years. So if it doesn't jive with you, its ok. Lets just get into it. Enjoy.


    Badmotivatorbarrels.com/shop/?aff=3

    Patreon.com/offtopicwhiskey

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==


    Central Texas style BBQ is defined by a "meat market" philosophy that emphasizes the natural flavor of the beef, simple seasonings, and slow-smoking over indirect heat. To make the best version at home, focus on these essential pillars:


    1. The Meat: Focus on Beef


    The Brisket: The "King of Texas BBQ" is a whole "packer" brisket, which includes both the lean flat and the fatty point.


    Beef Ribs: Often called "dino bones," these are massive plate ribs cooked similarly to brisket until they reach a rich, buttery texture.


    2. The Seasoning: The "Dalmatian" Rub


    Central Texas purists stick to a minimalist approach:


    The Mix: Use equal parts coarse kosher salt and 16-mesh coarse black pepper.


    Binder: Use a very thin layer of yellow mustard or hot sauce to help the rub stick; it won't affect the final flavor.


    Application: Apply liberally on all sides to create a thick "bark" during the smoke.


    3. The Smoke: Post Oak is Essential


    Wood: Post Oak is the gold standard because it provides a mellow, clean smoke flavor that doesn't overpower the beef.


    Method: Use an offset smoker for indirect heat. Maintain a steady temperature between 225°F and 275°F.


    Duration: A full brisket typically takes 12 to 18 hours.


    4. Key Techniques


    The Stall & Wrap: When the meat hits an internal temperature of ~165°F, it may "stall" (stop rising in temp). Wrap it tightly in peach butcher paper to preserve the bark while retaining moisture.


    The Finish: Cook until the internal temperature reaches 200°F–205°F and a probe slides into the meat with almost zero resistance (like room-temperature butter).


    The Rest: This is critical. Let the meat rest in a cooler or warm oven (still wrapped) for at least 2 to 4 hours before slicing to allow juices to redistribute.


    Brisket became the king of Texas BBQ through a combination of cultural history, economic necessity, and its unique biology.


    1. Cultural Roots


    The tradition was heavily influenced by German and Czech immigrants who settled in Central Texas in the 19th century. These settlers opened meat markets and used "Old World" smoking techniques to preserve leftover, unsold meat. Simultaneously, Ashkenazi Jewish immigrants brought their own tradition of slow-cooking brisket, a cut that was both affordable and permitted under strict dietary laws.


    2. Economic Necessity


    For much of Texas history, brisket was considered a "throwaway" or "inferior" cut. While premium cuts like ribeye and sirloin were shipped off to major cities like Chicago, the tough, fatty brisket remained local and inexpensive. Pitmasters discovered that "low and slow" smoking could transform this cheap meat into a high-value delicacy, maximizing their profits.


    3. Biological Composition


    Brisket is uniquely suited for long-duration smoking due to its structure:


    Connective Tissue: It is a hardworking chest muscle packed with collagen. During the 12–18 hour smoking process, this collagen breaks down into silky gelatin, which provides the signature "melt-in-your-mouth" texture.


    Self-Basting Fat: The "point" of the brisket is highly marbled with fat, which melts during the cook, essentially basting the meat from the inside and keeping it moist despite the long exposure to heat.


    Smoke Absorption: The dense muscle fibers and fat cap are ideal for absorbing wood smoke and forming a deep, flavorful bark (the dark outer crust).
    続きを読む 一部表示
    1 時間
  • 166: Boulder Spirits With Alastair Brogan

    166: Boulder Spirits With Alastair Brogan
    2026/02/07

    There are a few places that I just keep going back to. Today we are chatting with Alastair over at Boulder Spirits. We chatted about everything from the early years to why malt has such complexity. Such a good conversation, hope you enjoy.

    Boulderspirits.com

    Patreon.com/offtopicwhiskey

    Badmotivatorbarrels.com/shop/?aff=3

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

    THE MISSION

    Barley, yeast, water, oak, and the pursuit of happiness. These make up the foundation of what we here at Boulder Spirits stand on. We’re a small Colorado whiskey company with big dreams, bigger goals, and the biggest pot still in the state. We’re here to make our best versions of American Single Malt Whiskeys, Bourbons, and Gins that our team can. We hope you can find us in your future, whether by visiting the distillery for a tour and tasting, or seeing our products at your favorite spirits retailers and finer whiskey serving establishments.

    THE MOVEMENT


    Unbeknownst to Alastair during his pursuit of whiskey, an entire movement was abrew. Since the day we filled our first freshly charred, virgin American Oak barrel with malt whiskey to the day that we filled our first bottle, the American Single Malt Whiskey category was born. Around the country, as well as the world, the taste for American Whiskey has grown. The thirst for Bourbon stays strong, but this country is great at many things, and innovation is absolutely one of our greatest. This innovative mindset shared by distillers in every corner of this country has created an entirely new set of flavors to explore; these flavors all begin with one common source: 100% malted barley. Currently, there are over 130 distilleries that have ventured into the American Single Malt Whiskey realm, each with as different of an approach to creating whiskey from each other as the next. Single malt whisky is made in many, many countries around the world, but only the United States utilizes the virgin American Oak as a standard. We believe that is the truest defining characteristic of American whiskey.


    We take traditions from Al’s homeland, along with American ingenuity to find a balance that creates award winning whiskeys: distillers malted barley, a Scottish pot still, #3 char American White Oak barrels, aged in an arid, high elevation climate, and cut with the celebrated Eldorado Springs water. This is our American Single Malt.

    American Single Malt Whiskey

    A forthright representation of a traditional pot distilled malt whiskey
    combined with American aging techniques. Using 100% imported malted barley and
    long fermentation and distillation times, our whiskey is rich with flavor before being
    aged in freshly charred American Oak barrels for a minimum of 3 years.

    Profile:

    • Clean, bright, round whiskey with citrus notes and a wonderful balance of oak and barley. Whiskey for the daytime, or anytime.

    • 100% Malted barley, 100% virgin American white oak, 100% American Single Malt

    • 92 Proof / 46% Alc. By Vol.

    Straight Bourbon Whiskey Bottled in Bond

    The Bottled In Bond Act of 1897 was written to ensure the consumer was informed the
    contents of that bottle were of quality standards and made in compliance with industry
    standards. In modern times, this ensures the consumer knows three major things: It’s at least 4
    years of age and all the whiskey is harvested from the same season, it is bottled at exactly 100
    proof, and perhaps most importantly, the labeling states where it’s made and who bottled the
    whiskey inside.

    Profile:

    • Oatmeal cookie, candied ginger, and allspice. Aged 4 years and bottled at 100 proof.

    • We’re proud to have a whiskey that joins the hallmark tradition of quality American whiskey designation: Bottled In Bond

    • 100 Proof / 50% Alc. By Vol.
    続きを読む 一部表示
    1 時間 21 分
  • 165: Flavor Of The Grain Part 2 Wheat

    165: Flavor Of The Grain Part 2 Wheat
    2026/01/31

    As we continue our series on the different flavors that each grain brings. We dive into Wheat this episode. The abundance of it, it's many uses. And it's flavor contribution to a whiskey, and the world. I hope you enjoy and Be Blessed


    Badmotivatorbarrels.com/shop/?aff=3


    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==


    Wheat is a global staple because of its high yields, extreme climate adaptability, and exceptional shelf stability. In the world of whiskey, it acts as a "gentling agent," transforming the spirit's character from bold and spicy to soft and approachable.


    Why Wheat is So Abundant


    Extreme Adaptability: Wheat grows in diverse climates across six continents, from sub-arctic regions in Scandinavia to subtropical zones in Africa.


    High Efficiency: Modern hybrid varieties have significantly increased production yields while maintaining a stable harvested area.


    Long Shelf Life: When kept dry, wheat seeds are shelf-stable for years, a historical necessity for surviving droughts and famines.


    Ease of Cultivation: Unlike more labor-intensive crops like rice, wheat is relatively easy to grow in massive amounts.


    Wheat's Contributions to Whiskey


    Mellowed Flavor Profile: Replacing spicy rye with wheat in a mash bill (creating "wheated bourbon") removes peppery notes, allowing the natural sweetness of corn to shine through.


    Soft Mouthfeel: Wheat contributes a creamy, velvety, or "pillowy" texture to the liquid, often described as a "rounded" mouthfeel.


    Distinct Aromas: It typically imparts notes of honey, vanilla, caramel, and freshly baked bread.


    Graceful Aging: Wheat's gentle nature allows it to interact harmoniously with charred oak, letting barrel notes like toffee and toasted coconut emerge without being overshadowed by heavy spice.


    Approachability: Because it is less aggressive on the palate, wheated whiskeys (like Maker's Mark) are frequently recommended as entry points for beginners.


    1. The "Cradle" and Ancient Founders


    Geographic Origin: Wheat was first domesticated around 10,000–12,000 years ago in the Fertile Crescent, particularly in modern-day southeastern Turkey and parts of the Levant.


    Ancestor Species: It began with wild Einkorn and Emmer, two of the "eight founder crops" of the Neolithic Revolution.


    The "Accidental" Harvest: Hunter-gatherers initially gathered wild grains that shattered easily. Domestication happened when humans unknowingly selected mutant strains with a "tough rachis", which kept the seeds attached to the stalk rather than scattering them, making large-scale harvesting possible.


    2. Genetic Complexity


    Polyploidy (Genome Merging): Unlike many plants, wheat has a massive, complex genome. Modern bread wheat is "hexaploid," meaning it contains six copies of its genes. This resulted from natural hybridization events between different wild grass species and ancestral wheats over thousands of years.


    Resulting Adaptability: This genetic "super-stacking" gave wheat the ability to adapt to almost any climate, from the sub-arctic to the sub-tropics.


    3. The Shift to Civilization


    Permanent Settlements: Because wheat could be easily stored for years, humans were no longer forced to follow seasonal food sources. This surplus led to permanent villages, specialized labor (like potters and bakers), and eventually the first empires in Mesopotamia and Egypt.


    Industrial and Green Revolutions:


    In the 1870s, the steel roller mill allowed for the mass production of white flour.


    In the 1950s–60s, Norman Borlaug (the "Father of the Green Revolution") developed semi-dwarf, high-yield varieties that doubled global production and saved millions from starvation.


    4. From Bread to the Bottle


    Colonial Impact: European settlers brought wheat to the Americas in the late 15th century. By the 1800s, the U.S. Great Plains became the world's "breadbasket."
    続きを読む 一部表示
    1 時間 10 分
  • 164: Elixir Distillers With Oliver Chilton

    164: Elixir Distillers With Oliver Chilton
    2026/01/24

    Today we head all the way to Speyside Scotland to chat with Oliver over at Elixir Distillers. We had a little technical issues on my side, but all in all a fantastic show.

    We chatted about getting into Scotch whisky, life, curation of bottles, blending, and much more. I had such a great time, and learned loads of stuff about there brand. There opening a new distillery on Islay. Anyway check it out, it'll be well worth your time.

    Elixirdistillers.com

    Badmotivatorbarrels.com/shop/?aff=3

    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

    Patreon.com/offtopicwhiskey


    About

    Elixir Distillers is a creator, blender and bottler of fine spirits. We create brands where we believe there is a niche in the market and seek to combine aesthetically beautiful design with delicious, characterful spirits. Our expertise is primarily Scotch whisky, together with Irish, Japanese and American whiskies as well as rum and Tequila.

    Our core brands are Port Askaig single malt whisky, Elements of Islay Scotch whisky, The Single Malts of Scotland, Black Tot Rum and Highland Nectar whisky liqueur. In addition, we have several other brands in development and we have global distribution rights outside North and South America for Tapatio Tequila.

    We currently export our brands to more than 20 international markets and are delighted that all are growing on a steep, upward curve. Every member of our team is a spirits enthusiast with immense product knowledge, looking to produce the world’s next great drink. Quite simply, this passion is why our brands have become so popular around the world.

    History

    Sukhinder Singh and Rajbir Singh, co-founders and owners of Elixir Distillers, will tell you they started in the drinks industry aged just two and four years old.

    1971

    Sukhinder and Rajbir's parents became the first Asians in the UK to be granted a liquor licence and opened what became an award-winning off-licence in North West London.

    Sukhinder started collecting miniatures in the mid-1980s before progressing to full-size bottles a few years later. By the mid-1990s, he was one of the largest collectors of whisky in the world.

    1999

    Sukhinder and his brother Rajbir found The Whisky Exchange, one of the first online whisky specialist retailers and now one of the most important drinks retailers in the world.

    2002

    Sukhinder bottles his first cask of whisky. His passion drove him to seek out the most exceptional casks of single malts and bottle them under a new brand: The Single Malts of Scotland.

    2008

    The Elements of Islay range is launched as a way to introduce great Islay whisky to customers young and old.

    2009

    Port Askaig is launched as a range of Islay single malt whiskies that embodies the unique spirit of Islay and its people.

    2011

    Black Tot: Last Consignment is launched – a unique rum that represents the culmination of more than 300 years of Royal Naval rum tradition.

    2017

    The independent bottling arm of the business, previously known as Speciality Drinks, is renamed Elixir Distillers. Henceforth, it will serve as the home for the creation, blending, bottling and international sales for all spirits created by the company.

    2019

    After two years of research and 26 different recipe iterations, Elixir Distillers launch their first original blended rum: Black Tot Finest Caribbean.

    2020

    Launch of the first annual Black Tot Rum limited edition blend: Black Tot 50th Anniversary Rum.

    2021

    Launch of Highland Nectar Scotch Whisky Liqueur.

    2022

    Launch of new Elements of Islay Scotch whisky core expressions: Cask Edit, Bourbon Cask and Sherry Cask.

    2023

    Tormore Distillery begins production following acquisition in 2022.
    続きを読む 一部表示
    1 時間 7 分
  • 163: The Flavor Of the Grain Part 1 Corn

    163: The Flavor Of the Grain Part 1 Corn
    2026/01/17
    Alright guys we are starting our new series. Today we dive into corn, i know what your thinking. Is it just a ethanol tool. or a flavor contribution. Find out and more. EnjoyPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Corn is used in whiskey, especially American Bourbon, for its abundant natural sugars that create sweetness, mellow flavor, and rich body with notes of vanilla, caramel, and butterscotch, alongside its high yield for cost-effective large-scale production and its role in developing complex flavor profiles during aging in charred oak barrels. Flavor & SweetnessNatural Sweetener: Corn's high sugar content provides the signature sweetness in bourbon.Flavor Base: It contributes sweet, buttery, vanilla, and caramel notes, though aging in oak barrels develops these further.Variety: Different corn types (like white corn or heirloom Bloody Butcher) add unique characteristics, from buttery to fruity and nutty. Production & LegalityMash Bill: For bourbon, corn must be at least 51% of the grain bill (mash bill).Abundance: Corn was historically plentiful in the U.S., making it a practical and local choice for distillers.Yield: Its high alcohol yield potential makes mass-produced whiskey more cost-effective. How It WorksFermentation: Yeast converts corn's sugars into alcohol.Aging: During aging in new, charred oak barrels, the spirit extracts wood sugars, which further develops the corn's inherent sweetness and adds complex flavors like caramel and vanilla. Corn is used in whiskey for historical, legal, and flavor-based reasons, particularly within the United States where it is the foundational grain for bourbon and American corn whiskey. 1. Legal RequirementsBourbon: By federal law, any spirit labeled as bourbon must be made from a mash bill (grain recipe) containing at least 51% corn.Corn Whiskey: To be labeled specifically as "corn whiskey," the mash bill must contain at least 80% corn. 2. Flavor and ProfileSweetness: Corn has a higher sugar content compared to other grains like rye or barley. While the sugar is converted to alcohol during fermentation, corn contributes a characteristic natural sweetness to the final spirit.Mouthfeel: It provides a "creamy" or "velvety" texture and a fuller body, making the whiskey smoother on the palate.Flavor Notes: Common flavors associated with corn-heavy whiskeys include vanilla, caramel, butterscotch, and honey.Neutral Base: Some distillers view corn as a "blank canvas" that allows the flavors of other grains (like spicy rye) or the oak barrel to stand out. 3. Historical and Economic FactorsAbundance and Cost: In early America, corn was more plentiful and easier to grow than European grains like barley or rye, especially in the South and Kentucky.Efficiency: Distillers found corn to be highly efficient for alcohol production due to its high starch content, which converts into high levels of fermentable sugars.Tradition: Farmers in the 18th and 19th centuries began distilling excess corn into whiskey because it was easier to transport and trade than the raw grain, establishing a tradition that defines American whiskey today. 4. Varieties UsedYellow Dent Corn: The most common variety used due to its high yield and consistency.Heirloom Varieties: Modern craft distillers are increasingly using heritage types like Bloody Butcher(red), Blue Corn, or White Corn to create unique flavor profiles, such as nutty or fruity notes.
    続きを読む 一部表示
    1 時間 27 分
  • 162: Single Cask Nation With Jason

    162: Single Cask Nation With Jason
    2026/01/10

    This was such a fun conversation. Jason is a fount of knowledge. I cant thank him enough for hanging out with me. Make sure you check out there website to pick up a killer bottle. And also check out there podcast.


    Singlecasknation.com


    https://podcasts.apple.com/us/podcast/one-nation-under-whisky/id1206524034


    Badmotivatorbarrels.com/shop/?aff=3


    https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==


    BOTTLED BY WHISKY GEEKS FOR WHISKY GEEKS THE WORLD OVER


    About Single cask nation


    Founded in 2011 by good friends and affirmed whisky geeks Jason Johnston-Yellin and Joshua Hatton, Single Cask Nation™ began as a social fellowship committed to making rare, fine single cask whiskies available to fellow whisky geeks. Today, Single Cask Nation stands as America’s leading Independent Bottler (we even won an award!). More than a mere club, The Nation represents a unique global community of whisky geeks that counts more than 10,000 members.


    Single Cask Nation bottlings are available across the country with Online bottlings available exclusively on this website and distinct bottlings available on the shelves of thecountry’s top whisky shops and whisky bars.



    ABOUT OUR POD

    One Nation Under Whisky is your go-to Industry-Insider podcast. Single Cask Nation has always been about transparency and whisky-geekery and Joshua, Jason, and Jess bring that to you in spades in this here padcost (longtime listeners know what a "padcost" is).


    While, yes, this is an über-geeky industry-insider whisky podcast it's presented to you in a very digestible manner, a la Car Talk so, fear not. You'll have so much fun listening you won't even know you're learning!
    続きを読む 一部表示
    1 時間 33 分