Stranahan’s gives the US it’s own take on what an American Single Malt should be.

Local Indianapolis Distillery takes a stab at making their own double-barreled bourbon from start to finish.

Barrell Craft Spirits gets its hands on some interesting rye whiskey initially distilled in Poland and blends it with MGP rye whiskey with polarizing results.

Beam tones down their crazy ideas of the first two Little Books with one that sees them blending together all of their most popular bourbon labels at cask strength.

Local Indianapolis distillery Hotel Tango has distilled and aged their own bourbon it for 6-8 years. Why aren’t other craft distilleries able to compete?

Bourbon finished in maple syrup casks. What could go wrong?

Smoke Wagon is the latest, and perhaps one of the last, mass bottlers of MGP’s oldest bourbons.

Will proofing down 10 year-old MGP help or hurt this bottle?

Smoke Wagon blends 4, 6 and 10 year old barrels together at cask strength to give you the best of two worlds.

Is there a reason to buy Smoke Wagon’s youngest and lowest proofed bourbon?

Two low-proof port-finished bourbons compete for this extremely small niche of the market.

Double Rye! is the bedrock upon which High West was built. Let’s find out why.

$20 rye whiskies are typically for bartender’s to mix with. But what if they were better than that?

Two Brown Forman products with similar barrel finishing techniques fight for a space in your cabinet.

After a 3 year hiatus, Michter’s gives the fans what they asked for.

Jos. Magnus wants you to be able to still taste your whiskey while you smoke your cigar. Can Cigar Blend accomplish this task?

Barrell begins to hit its blending stride.

Local upstart West Fork Whiskey of Indianapolis resurrects an old label and sources a unique bourbon from MGP to put in it.

OESQ’s bigger and badder sibling demands your respect.

Two Cask-Strength Sherry-finished MGP bourbons. How different can they be?

Tennessee’s newest distillery releases their own unique “High Malt” bourbon in Cask Strength form.

Two barrel strength wheated bourbons with similar characteristics go head to head.

After releasing the lowest proof batch of ECBP 4 months prior, Heaven Hill releases a proof bomb for the purists.

Jim Beam takes a stab at putting a whiskey into another freshly charred barrels like the other guys are doing.

Luxco pumps new life into the Rebel Yell brand with sourced 10 year old wheated mashbill bourbon from Heaven Hill.

Barrell’s only batch of bourbon sourced entirely from MGP goes where no Barrell has gone before.

Perhaps some bottles will always retain a high value, but will other bottles carry that value if and when the trend dies down?

With people stopping at nothing to get that last bottle for their verticals, the landscape has changed dramatically for finding rare and high end bourbon.

Potomac Wine and Spirits snags one of the mythical MGP single barrels released by Barrell.

Inconspicuous mid-priced, low-proofed Canadian Rye Whiskey that has a few tricks up its sleeves.

After enough pressure, Heaven Hill finally caves in to giving the fans what they have been asking for years. Barrel Proof Larceny.

Barrell wants you to taste what bourbon distillate is like if it was aged in a used barrel.

MGP makes a giant leap by releasing a limited edition 14 year-old version of their popular bourbon line.

Woodford tries to find a recipe to improve on the success of their “Double Oaked” label.

The winds of change have begun to reveal Wild Turkey as a powerhouse in Kentucky Rye Whiskey production.

Willett’s entry bottle into their Family Estate line has a strong lineage to live up to.

A “high-rye” bourbon designation makes identifying the source a little more complicated.

Mike sits down with Adam from the San Francisco Whiskey Bourbon and Scotch Society to discuss their love of High West Single Barrels, his upcoming collaboration review website and more.

Mike sits down for a joint review with Scott from atxbourbon.com to discuss bourbon, his take on last year’s releases and more.

Barrell aims for wintertime desserts as the theme of this batch.