Whiskey@Work

The tequila train keeps rollin’ on Whiskey@Work! This week, Rob and Mark tackle Añejo tequila, diving into two very different bottles: Herradura Ultra and Corazón aged in Blanton’s barrels. Along the way, they cough through a cold, reminisce about mezcal mishaps, argue over proof levels, and somehow squeeze in some bourbon news—including Jefferson’s return to basics and Weller’s big win overseas. Plus, they prep for the upcoming Mountain West Fiesta Fest with a few laughs, a few regrets, and probably too much tequila.

It’s tequila time on Whiskey@Work! Mark and Rob power through illness, questionable decisions, and Michael Jordan’s oddly curvy bottle design to dive into Reposado tequila—specifically, Cincoro, MJ’s premium (and possibly additive-packed) bottle. With special guest Adam Patton from The Box in Box Elder, we talk about how tequila is sneaking up on whiskey as the spirit of choice, what makes Reposado perfect for whiskey lovers, and why a sticky hand might mean your tequila isn’t what it seems. Oh—and we’re throwing a massive tequila-fueled party soon: Mountain West Fiesta Fest. Wrestling ring included.

This week on Whiskey@Work, it's part two of our Tequila@Work series, and Rob and Mark dive into the world of Blanco tequila with a surprise guest—Teramana, courtesy of Dwayne The Rock Johnson. They break down Highland vs. Lowland agave, explore the magic of copper pot stills, and discover that maybe tequila has been getting a bad rap all along. There's also big whiskey news: Buffalo Trace is underwater, Maker’s Mark is trying something totally new, and Wild Turkey brings an 8-year legend back to the U.S. Plus, someone drank Mark’s prized bottle of Redbreast from Ireland… and we’re not letting it slide.

Pour a double and buckle up for this episode of Whiskey@Work! Mark and Rob take a deep dive into the surprising differences between Buffalo Trace and Eagle Rare—two bourbons with the same mash bill but totally different vibes. Plus, they dream about sumo wrestling with a side of whiskey in Japan, relive some wild sumo suit memories, and break down the world’s most expensive bourbon sale. Oh, and Rob’s car crash story from the '90s makes an unexpected cameo. It's just another wild Tuesday in the Whiskey@Work studio. Cheers!

This week on Whiskey@Work, Rob and Mark dive into the beautiful mistakes of history—those happy accidents that changed the world. From the invention of potato chips to penicillin, they break down how some of the greatest things we love today were never meant to happen—including the whiskey in their glasses. That’s right, Woodford Reserve Double Oaked started as an experiment, and it turned into one of the richest, most full-bodied bourbons out there. Was it an accident? A paradox? Or just really good whiskey? Either way, grab a drink and join the fun!

Recovering from a wild weekend? Yeah, same here. We recap the Mountain West Whiskey Festival, questionable decision-making, secret rooms, and the mysterious benefactor who picked up our bar tab. Plus, we take a sip (or several) of Four Walls—the Irish-American whiskey blend from the gang behind It's Always Sunny in Philadelphia. Is it a gimmick or a game-changer? And do we finally agree on a flavored whiskey? (Spoiler: probably not.) Pour a drink and join us for another whiskey-fueled ride!

Whiskey brings people together, and this episode of Whiskey@Work proves it! Rob and Mark welcome guest (and listener) Dylan Walter, who we met at the 2024 Mountain West Whiskey Festival. Dylan took us up on our open invitation to share a pour, bringing along his favorite rye whiskey—A Midwinter Night’s Dram from High West Distillery in Park City, Utah.We chat about Dylan’s journey into whiskey, what he does for a living, and, of course, dive into the magic of A Midwinter Night’s Dram. Along the way, Mark throws in a Shakespeare quiz (because the whiskey’s name has a literary twist, and why not test Rob and Dylan’s English class memories?). It’s a laid-back, whiskey-fueled conversation between three guys who just love a good pour.

In this episode, we explore Jack Daniel’s new Aged Series, featuring a 14-Year-Old Tennessee Whiskey, a 12-Year-Old (Batch 3), and a 10-Year-Old (Batch 4). These limited releases bring back classic age-stated whiskeys with bold, complex flavors like oak, pipe tobacco, and bittersweet cocoa.In the second segment, we dive into the Seahorse Mizunara Cask-finished whiskey, exploring the unique challenges of using Mizunara oak—its rare, twisted grains and signature flavors of sandalwood, coconut, and incense. We also touch on the wood’s historical significance in Japanese whiskey-making.