Bear with Dave and H while they crack open a non-bourbon pour to celebrate Tasmanian and Australian Whisky after a visit to Tasmania. They talk a little about the very short history of Australian Distilling and Whisky making, and the link between America's Bourbon industry and the Aussie Whisky industry.

Chapters

Dave and H and again joined by Green River's National Brand Ambassador Caryn Wells this time to chat about the Wheated Bourbon.

Caryn takes us through a journey of tasting bourbon as she guides guests at Green River, from nosing to tasting. Then shares how to experience Green River first hand when you get to Kentucky.

Chapters

Dave and H are again joined by Shawn McCormick, Founder of BH James Distillers and chat more about his stories and where his expertise in food science and distilling meet ... while they enjoy a pour of his single barrel wheated bourbon.

Shawn shares the story of how Baseball and Americana helped shape the Burton James brand and the story of the distillery.

And the link between this bourbon and Australia's infamous Vegemite is revealed.

Chapters

00:00 The Journey to Distilling Bourbon 02:00 Food Science and Bourbon 05:00 The Start of BH James Distilling 06:45 Small Scale Bourbon Distilling 07:30 Vegemite and Bourbon 09:00 Challenges in the Bourbon Industry 10:47 Visiting the Distillery and Future Plans

H and Dave pour one of the highest proof bourbons on their shelf - a beautiful bottle of single barrel bourbon from the Kentucky Bourbon Festival. They talk about how barrel aging can increase the alcohol intensity as the bourbon ages and the wonderful flavours this bourbon provides. They also chat about an interesting side-story about the history of cock-fighting and how this bourbon got its name.

Chapters

H and Dave pop the top off a bottle of one of the infamous 15-year-old Pappy Van Winkle, to celebrate 15 years of marriage. They reflect on the similarities between a 15-year-old bourbon and a 15-year-old marriage.

Chapters

00:00 Celebrating 15 Years of Marriage with Bourbon 01:30 Notes on the Nose 02:30 Eating and Drinking Good things Together 03:45 The Palate and Mouthfeel 05:48 Reflections on Marriage and Life's Changes 07:00 Some Soppy Reflections Between Aged Whiskey and Aged Marriages. 08:00 How to get a bottle of Pappy Down Under

H and Dave pour each other blind bourbons for tonight's episode while they reflect on their top five bourbon moments of 2025.

Chapters

00:00 Introduction to our Top Five Bourbon Moments of 2024 01:00 Number 5 02:17 Number 4 03:45 Number 3 06:10 Why we started a podcast in 2024 06:50 Number 2 08:00 Number 1 09:30 Blind Bourbons revealed 10:30 2024 wrapped up and toasting 2025

This might be the best conversation about bourbon Dave and H have ever had. Dan McKee, Master Distiller and Andrea Wilson, Master of Maturation, take time out of their breakfast to pop the top of a 2024 10yr Bourbon and tell us more about what make Michter's special and share some more of the incredible stories. In this extended episode you'll find out more about what a Michter's age statement really means and some advice about how you can enjoy the Michter's line-up.

Chapters

00:00 Introduction to Michter's 10 Year Bourbon 03:11 The Art of Aging and Flavour Development 06:04 Heat Cycling and Its Impact on Whiskey 08:47 The Importance of Aroma and Tasting Experience 12:02 Chill Filtration and Its Role in Whiskey Quality 14:48 Personal Preferences and Drinking Tips 18:08 Exploring the Michter's Range and Unique Offerings

Dave and H share some suggestions of how they like to enjoy their bourbons over a hot Australian Summer. There are a couple of cocktail ideas, their suggestions for the perfect Aussie version of a Kentucky Mule and lots of ways to keep cool with a sensational bourbon this summer.

Chapters

00:00 Crafting the Perfect Summer Cocktail 01:00 Our Aussie-Kentucky Mule Recipe 02:10 Bourbon is not just for winter time 03:00 The Makers Mark Slushies that Started this. 05:47 Bourbon as a Versatile Summer Drink 06:15 Other Summer Bourbon Cocktails 09:15 Drink it how you like