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We crack open a J Rieger Co private stock single barrel bourbon and chase the story behind how it was picked, bottled, and shared. Along the way, we pull on threads from Kansas City whiskey rules to sweet mash fermentation, then land on whether the regular shelf bottle is an easy buy.

• what a private select single barrel program looks like at the distillery
• filling your own bottle on tour and signing the barrel guest book
• the Rieger hospitality center and the adult sized slide
• J Rieger Co origins in 1887 and the mail order whiskey era
• the “Oh So Good” tagline and why labels carry history
• Kansas City whiskey as a category and why sherry addition matters
• gin basics and the difference between London dry and modern American styles
• tasting notes on a six year, ~129 proof bourbon that drinks softer than expected
• mash bill talk and why 30% rye does not always read as spicy
• sweet mash vs sour mash explained with a sourdough starter analogy
• why we want people in Ohio to buy the $40 bottle so the lineup expands
• how the club helps us learn the difference between good whiskey and great whiskey

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