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

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We pour Elijah Craig’s first Barrel Proof Rye and get stuck on one detail that changes everything: 12 years old, “uncut,” and somehow only 108 proof. We chase the science, argue about hype versus reality, and land on why this bottle feels like an outlier even if it is technically what the label says.

• why Elijah Craig rye has a reputation as a “barely rye” pour
• what makes A925 unusual as a 12-year “barrel proof” rye at 108 proof
• how entry proof, warehouse placement, humidity, and time can proof down a barrel
• tasting notes including thin body, limited rye character, and almost no finish
• Stonehenge tobacco pairing and why it still does not rescue the pour
• whether the release is a money grab or a warehouse space clearing move
• how pricing and “barrel proof” labeling change expectations
• who might actually enjoy this as a bridge rye for bourbon drinkers
• what we think the label should have said to make the bottle make sense
• where we draw the line between business realities and a real lack of passion

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 tasterspama.com, with any ideas for the show.

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We pour Cedar Ridge Double Barrel Rye Batch 2 and get honest about what we love, what feels thin, and why a short finish can hold a bottle back even when the flavor is good. We also crack an aged bag of pipe tobacco and end up in a surprisingly deep debate about what “finished” should mean in American whiskey.
• the origin of the “Quintessential” name and why smart naming works
• American single malt whiskey trends, pricing, and why big launches cooled off
• opening an older vacuum-sealed tobacco bag and what aging does to moisture and aroma
• Cedar Ridge double barreled rye basics, mash bill talk, and tasting notes on spice and stone fruit
• the difference between double barreled and finished whiskey, and why definitions get messy
• why new American oak dominates bourbon, plus thoughts on maplewood and other woods
• value at $55, whether we would replace the bottle, and why limited craft releases create urgency

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 tasterspa.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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