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We taste Iron Vault’s Stowel Evergreen white corn whiskey and try to decide if a tiny, hyper-local process can justify a young, limited release price. Along the way, we open a decade-old Savinelli tobacco tin, chase an online Sun Bear drop, and argue about mouthfeel, finish, and what “ready” really means for craft bourbon.
• setting up our progressive bottle series with returning guest Ryan
• scrambling to get a limited Sun Bear pipe tobacco release
• cracking open a Savinelli 140th anniversary blend after long aging
• unpacking Iron Vault’s local Stowel Evergreen white corn story and pillowcase delivery
• tasting notes that land like chocolate orange, buttery syrup, dusty barn oak
• debating a bold start with a finish that drops off fast
• how six-month aging and small barrels change body, texture, and maturity
• asking whether mash bill tweaks or blending could help “stick the landing”
• talking smoke feel, retrohale, strength, and why the room note stands out
• geeking out over a multi-hose table pipe and future pipe show plans

Thank you for listening to the podcast. 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, whiskeychasterspumad.com, with any ideas for the show. Thanks again.

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We pour Liberty Pole’s Pentucky and end up in a deep tasting spiral about rye sweetness, blending shortcuts that somehow work, and why the same whiskey can taste different depending on the room. We also light up an aged English pipe tobacco and use it to explore craft distillery survival, honest pricing, and the way story and setting change what we notice in the glass.
• Opening an 11-year-aged Lane Limited English blend and calling out Latakia and Nightcap vibes
• Noting recent craft distillery bankruptcies and what overexpansion looks like in real numbers
• Tasting Liberty Pole’s Pentucky and debating “sweet” versus “pepper jelly” spice
• Breaking down a one-to-one bourbon and rye blend mixed in a metal vat with no barrel marrying
• Using Adams and Jefferson as a lens for flavor, nostalgia, and early American politics
• Arguing that setting and pacing can reshape your palate and your preferences
• Telling the Liberty Pole release-day story and why their hospitality builds true fans
• Talking craft tax, value pricing, and why the market may punish inflated bottles
• Trying the barleywine-finished single barrel rye and reacting to the molasses-heavy second wave
• Wrapping with thoughts on tobacco nicotine strength and the long game of sellering tins
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 pour Redwood Empire Haystack Needle and get a high-proof bourbon that drinks surprisingly friendly while still delivering dense, layered flavour. Alongside the whiskey, we light up Cornell and Diehl King Cake and end up talking grains, sourcing, single barrels, and what makes a bottle truly worth the money.
• Redwood Empire Haystack Needle overview, Indiana exclusive single barrel and grain to glass context
• Tasting notes: burnt caramel, dark syrup, light molasses sweetness, balanced high proof density
• Comparing older vs younger releases and how single barrel variation changes everything
• The $119 question: retail pricing, value, and when we actually recommend buying
• Sourced whiskey versus own distillate, why brands struggle during the transition
• Four grain mash bill discussion and what wheat, rye, barley, and corn contribute
• California grains and Sacramento Valley sourcing, heirloom cereal rye curiosity
• Pipe tobacco pairing with Cornell and Diehl King Cake, why this “aromatic” tastes real
• Zippo, butane, and matches for pipe lighting, plus other tasting culture tangents
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We sit down with Blake, founder of Smokeye Hill, to talk about building a blue corn driven bourbon brand in Colorado and why their whiskey can reach serious proof without tasting like a stunt. We get into 30 gallon barrels, multi char blending, the reality of sourcing, and the slow rituals that make whiskey culture worth sticking around for.
• Smokeye Hill availability and why growth depends on making more whiskey
• Colorado aging conditions and why dry climate can drive higher barrel proof
• Balancing a 93 proof daily drinker with 130 plus barrel proof releases
• 30 gallon barrels, entry proof, ageing curves and “hazmat” territory
• Char level experiments and why blending beats chasing a single barrel trick
• The blue corn mash bill idea and how it stays bourbon drinker friendly
• The Arizona ranch story behind the name and the Prohibition era still legend
• Why sourced does not mean low effort and why value matters more than dogma
• Cigars, pipes, and why we prioritise conversation over pretentious tasting notes
• Blake’s path from music and marketing to launching a whiskey company
• A rye built from 95 5 distillate plus blue corn blending and why it stands out
• Future releases like an eight year Heritage Reserve and possible finishes

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We can be reached on our website whiskey tasterspumba.com with any ideas for the show.

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We pour Metallica’s Blackened whiskey and test whether “born in cask forged by sound” is a real finishing technique or just a loud story. We also light up Black House pipe tobacco, swap notes on what we taste, and argue about what makes a celebrity bottle worth buying twice.
• Dave Pickerell’s background and why his name adds credibility
• How sonic finishing works with subwoofers, bass, and barrel vibration
• What “black brandy barrels” likely means and why the finish dominates
• Our tasting notes and why the whiskey feels sweet but thin to us
• Sourced whiskey transparency and why we want clearer labels
• Black House tobacco origins as a Balkan Sobranie style match
• Latakia, Perique, dark-fired Kentucky, and why the smoke reads “barbecue”
• Why tobacco blends get discontinued and how that mirrors chasing rare whiskey
• Whether celebrity names drive real loyalty or just one-time curiosity
Thank you for listening to the podcast. 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, whiskeychaster'sponet.com, with any ideas for the show. Thanks again.

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Traveler Full Proof takes everything we found “fine but forgettable” about the 90 proof bottle and turns it into a high proof pour with real punch and better structure. We debate what full proof really means, how Chris Stapleton may have shaped the blend, and why this one drinks hotter than its 120 proof suggests.
• full proof vs cask strength and why barrel entry proof matters
• Chris Stapleton’s path from bluegrass to Traveler and the Grammy talk
• the rumor that Stapleton does not drink and why it persists
• blend speculation including Canadian whisky and American single malt theories
• tasting notes: floral edges, unsweet tea character, sweetness cut by proof
• price and value under $40 for a 120 proof release
• Sun Bear pipe tobacco details: Virginias, Orientals, honey, tequila mist, elderflower
• tobacco aging, small batch scarcity, and the challenge of palate memory
• pairing whiskey with pipe tobacco vs cigars and why nuance matters
• concert preferences, live performance energy, and what makes a show memorable
• pipe packing habits, why the bottom of the bowl acts like a filter, and smoking etiquette
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, whiskeychasterspot.com, with any ideas for the show.

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We put Eric Church’s Jypsi Explorer under a serious tasting lens and end up surprised by how intentional it feels for a sourced celebrity whiskey. Along the way, the pour opens up into root beer, cream soda, wet forest wood notes, an English pipe tobacco pairing, and a debate about what good taste looks like in public spaces too.
• what Jypsi Explorer is and how Outsider Spirits frames the Explorer Series around wood finishes
• Eric Church’s involvement story and why this bottle feels less like a money grab
• French oak and Appalachian oak staves, plus how finishing shows up on the palate
• tasting notes that land on cream soda, root beer, sassafras, and a lingering coating finish
• pairing the whiskey with an aged English pipe blend and why Syrian Latakia matters
• how a specific flavor can trigger a vivid personal memory and why that’s the point
• pricing, other Jypsi releases, and what we want to try next
• our listener request for celebrity endorsed bottles that are actually good
• a hard turn into dog owner responsibility and why picking up poop is non-negotiable
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, whiskeychaserspa.com, with any ideas for the show.

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