Whiskey@Work

Rob and Mark pour their way back through 2025, from Ireland-only Redbreast and that Seahorse-in-a-perfume-bottle, to minty Dragon’s Milk, Fiesta Fest tequilas, Lucky Bastard single malt, and the Jack Daniels Heritage Barrel that vanished in record time. They swap stories about charity raffles stacked with Pappy and Blanton’s, South Dakota’s own Black Fork Farms, a surprise Scotch awakening with Mortlach and Tomatin, and then drop big news about Mountain West Whiskey Fest moving to the historic Hotel Alex Johnson with a wild Platinum lineup that includes Weller Millennium, Eagle Rare 17 and more.

Whiskey@Work hits pause on age statements and barrel talk and zooms in on the exact second whiskey is born. Rob and Mark dig into heads, hearts, and tails, how craft distillers make those tiny, risky cuts by taste and smell, and why big column stills handle it a whole different way. Then they crack open Woodinville Founders Find, a distillery-only blend of twelve year Tennessee whiskey and fifteen year Indiana bourbon, and try to pin down why this 107 proof pour feels weirdly “meaty” without wearing out your palate. Limited bottle, big flavor, lots of laughing in between the nerdy bits.

Mark and Rob fall down a kangaroo rabbit hole after spotting the boxing 'roo on a bottle of Larrikin Bourbon. From jellybean-sized joeys and deadly kicks to phantom kangaroo sightings in places that definitely are not Australia, this one hops all over the map before landing back in Kentucky. The guys share their first impressions of Larrikin’s 8-year bottled in bond bourbon, unpack the Aussie slang behind the name, and dig into the story of founder Greg Keeley, who served in both the Royal Australian Navy and the U.S. Navy. Pour a dram and hop along,

In this Whiskey@Work pour, Rob and Mark finally crack open Blanton’s after more than 260 episodes and give it the spotlight it probably knew it deserved all along. They get into the life of Albert Bacon Blanton, the Kentucky colonel who climbed from teenage distillery worker to the guy steering Buffalo Trace through prohibition, the Depression, floods and war. The guys talk warehouse H, single barrel quirks, why Japan gets its own Blanton’s, and how every one of those squat little bottles can hit your glass a bit differently. They taste a regular Blanton’s single barrel next to Blanton’s Gold, share what they actually like about each, and tell the story of how those tiny racehorse toppers turned into a full eight letter collection. If you are into bourbon lore, horse talk and two friends being honest about the hype while still enjoying the pour, this episode fits right in your glass.

Rob and Mark crack open Jack Daniel’s Single Barrel Heritage Barrel Toasted Barrel and dive into what makes a barrel toasted vs. charred, from Roman casks and medieval coopers to the alligator char and modern finishing moves. Michter’s, Elijah Craig, Woodford, Westland, and St. Augustine all make cameos while the guys geek out on hemicellulose, lignin, and the sweet “mouth-hug” results: creamy vanilla, caramel, banana bread vibes, a little crème brûlée. Laughs, lore, and a pour that might become your new favorite.

The hunt is over. After five years of chasing down a bottle, Mark and Rob finally crack open Dragon’s Milk Bottled in Bond, a bourbon born from one of the most legendary barrel aged stouts in craft beer. From Michigan brewers to whiskey makers, New Holland Brewing’s journey sparks a wild conversation that drifts from cinnamon spiced tasting notes to ancient dragon myths and movie nostalgia. It’s a whiskey adventure wrapped in fire, folklore, and a little chaos, the way dragons and good bourbon should be.

Rob and Mark slide into spooky season with a glass in hand and tales that raise neck hairs. From Prohibition’s poisoned hooch and the Jake Leg shuffle to radiator‐still lore, cursed “blind barrels,” and that clingy whiskey fungus, it’s all here. The guys also dive into the angels’ share, the devil’s cut, and why some barrels seem to keep a little soul for themselves. Halloween vibes, warm pours, zero snobbery.

This one started as payback. A friend drained Mark’s rare Redbreast bottle, so naturally the guys tracked down a Scotch he loves and drank it on air. That Scotch? Mortlach 16, the Beast of Dufftown. From a medieval churchyard in the Highlands to the mad genius who built its six stills and invented the mysterious “2.81 distillation,” this story winds through battles, blenders, and the birth of Glenfiddich. By the end, they raise a glass to the Wee Witchie, the science of Scotch, and a toast that’s equal parts revenge and reverence.