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We light up Star Of The East Flake and pour a Westward PX sherry cask finished American single malt, then realise the smoke changes the whiskey more than any tasting note ever could. We also dig into whiskey club subscriptions, the cooling bourbon boom, and why value feels like it is finally returning as the secondary market deflates.
• Star Of The East Flake components and why aged Latakia blends can feel more cohesive
• Westward American single malt profile, PX sherry finish, proof, and why it reads more wine-like than expected
• Regional character in American single malt, wet Pacific Northwest notes vs floral East Coast and citrus Midwest
• Why pairing matters, with the same whiskey tasting “sweet barbecue” with Latakia and “white pepper stir-fry” with Perique
• English blends as an experienced-smoker lane, lingering flavour, nicotine punch, and how breaks reset tolerance
• How accessories and setting change the “class” vibe of cigars, cigarettes, and pipes
• New pipe smoker guidance, packing approach, avoiding tongue bite, and why mild aromatics can be a trap
• Subscription clubs vs lotteries, opt-in vs opt-out friction, and why inbox overload leads to surprise charges
• The end of the bourbon boom, secondary market collapse, MSRP debates, and what bottles are actually worth
• Beer coming back, basic bourbon returning, and where everyday drinkers may land next
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We crack open a limited J. Rieger Private Stock 10 Year and chase why it tastes like a classic old-school bourbon even at 110 proof. Along the way we pair it with a decade-aged Cajun Cake pipe tobacco and discover how age, tannins, sweetness and Perique pepper play together.
• first impressions of the label, bottle design and “old whiskey” vibe
• tasting notes on sweetness, dryness, proof, body and a tight lingering finish
• what makes Kansas City whiskey distinct and why sherry shows up historically
• the JM Rieger backstory from 1887 roots to mail-order whiskey to a 2014 revival
• release details including distillery-only availability and the 300-bottle run
• sweet mash versus sour mash and why consistency is harder with sweet mash
• the mash bill surprise and why high rye does not always drink spicy
• pipe tobacco basics, what plume is and how a 10-year tin changes burn and flavour
• pairing results and how whiskey can mute or amplify Perique notes
If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
We can be reached on our website, whiskey tasterspomma.com, with any ideas for the show.

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We taste and review 30A bourbon and quickly realise the biggest story is not the beach branding but the sourcing chain, the young age, and the price-to-quality mismatch. We also zoom out into what makes a whiskey brand worth rooting for, and why some vacation markets are built for cocktails while bourbon needs a stronger reason to exist.
• lighting up Cross-Eyed Cricket pipe tobacco and setting the table for a relaxed tasting
• breaking down what 30A is, including MGP distillate, Louisiana aging, and Florida bottling
• reacting to “rested” language and how labels can be transparent yet still feel slippery
• describing the pour and profile, including a strong nose and a thin, medicinal finish
• questioning who the bottle is really for, and why repeat customers matter
• debating whether beach towns should focus on rum, gin, vodka, and cocktails over bourbon
• laying out what we would do instead, including older stock and single barrel store picks
• talking about price, perceived luxury, and why value drives “good” bourbon

If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
We can be reached on our website, whiskey tasterspommet.com, with any ideas for the show.

Support the show

Website:www.whiskeychaserspod.com
Facebook:https://www.facebook.com/whiskeychaserspodcast
Insta:https://www.instagram.com/whiskeychaserspodcast/
TikTok:https://www.tiktok.com/@whiskeychaserspodcast
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