Share

cover art for The Bottle Finds You

Whiskey@Work

The Bottle Finds You

Ep. 281
•

You're standing in a liquor store, staring at a wall of bottles. You have no idea what to grab. That feeling? That's exactly why pourmore.com exists.


This week we sat down with Greg Cohen, the marketing guy at Pourmore, a subscription spirits club that ships hand-selected bottles straight to your door. We're talking tequila-finished bourbon, American single malt, and a cask strength rye that Greg swears doesn't drink at 121 proof. He's not wrong.


We dig into how Pourmore actually works, how they navigate the nightmare of shipping laws across 45 states, and what it's like to build a community around whiskey discovery rather than bottle hunting. Greg also walks us through the three bottles he sent us, and yeah... we're believers.


Oh, and after we wrapped up recording, we got some news worth mentioning. Pourmore.com is now available in South Dakota! So no more shipping to your brother in North Dakota and driving it back. Go sign up.

More episodes

View all episodes

  • 306. BEST OF: Liquid to Lips

    41:13||Ep. 306
    This was one of our favorite conversations with master distiller Allisa Henley of AJ Bond. Enjoy!
  • 305. The Loophole in the Bottle

    25:43||Ep. 305
    Rob and Mark crack open Heaven Hill's brand new Double Mash, a nine year bottled in bond that technically shouldn't exist, and spend the next hour proving why that's the best kind of whiskey story. They dig into the 1897 law that created bottled in bond in the first place, the century old loophole that let Heaven Hill's master distiller blend two fully qualifying bourbons into one bottle, and the real story behind the name, which has nothing to do with a hill. Along the way there's a warehouse fire that torched two percent of the world's bourbon supply, a Beam family tree tangled enough to need its own documentary, a Steelers shrine getting bumped for whiskey shelf space, and Rob nursing the day's only meal of a Diet Coke and a Snickers
  • 304. Idaho Highlands

    30:01||Ep. 304
    A busted toilet, a twelve foot ladder, and a Sunday morning that didn't go as planned. We get into that story first, then pour a bottle of Warfield, an Idaho single malt with an organic mashbill that Rob brought back from Boise. Copper stills, dessert like sweetness, and a price tag that makes it an easy buy. This one's got a little bit of everything.
  • 303. Tariffs, Tomatin, and Tim Hortons

    34:41||Ep. 303
    Rob and Mark are back with a fresh batch of Whiskey@Work, and this one starts with Mark getting mistaken for a Texan by a parking attendant in Winnipeg. From there, the guys dig into what's really happening with Canadian liquor shelves after a year and a half of tariff drama... Manitoba pulling every American bottle, Kentucky sitting on a record bourbon glut, and a sandwich board in Canada that still can't help but brag about Jack Daniels. They land on a bottle of Tomatin, a Highland single malt with its own tangled backstory involving a Japanese owner, Kentucky oak barrels, and a name that gets mispronounced everywhere. Grab a glass and settle in, this one wanders in the best way.
  • 302. Benromach's Nine Lives

    27:03||Ep. 302
    Houston and Rob crack open the Benromach 15, a Speyside Scotch from a distillery that spent more of its life shut down than running. They walk through the wild backstory (a Scotch smuggler who named his boats things Coast Guard radios couldn't pronounce, a family that waited decades for a distillery and then sat on the answer without knowing it) and land on a flavor mystery that Scotch Whisky magazine still can't fully explain. Pour something smoky and settle in.
  • 301. The Chemist's Grandson

    29:56||Ep. 301
    Rob and Mark are back from a long weekend (margaritas may or may not have been involved), and this time they've got company. John Willard, of Willard Water fame, finally shows up after years of empty promises. He brought whiskey from Tel Aviv, four bottles from Milk & Honey Distillery, a kosher, award winning Israeli whiskey that beat out Scotland and Japan on the world stage. The guys taste through the lineup while John tells the wild story of his grandfather, a chemist, a Manhattan Project consultant, and the inventor of Willard Water itself. There's ancient walls in Jerusalem, a sixty year old family business that's now selling on multiple continents, and a serious debate about whether Willard Water might make whiskey hit different. Pour something good and settle in.
  • 300. Empty Nester Strength

    27:33||Ep. 300
    Episode three hundred calls for something worth the milestone, so we crack open Jim Gaffigan's Father Time bourbon at its highest proof yet. We get into celebrity whiskey, the term collectors use when fame outshines what's actually in the bottle, and the one autographed bottle in the office nobody can bring themselves to open. Rob and Houston, still arguing about turkeys by the end.
  • 299. Cowboys, Carnivals, and Cocktails

    26:02||Ep. 299
    Whiskey@Work heads out to the Central States Fair and Rodeo for a ten a.m. pour with Ron Jefferies, straight from the Ford Tailgate Party tent. They crack open Pendleton, the fair's longtime whiskey partner, and get into why cowboys stay so loyal to their sponsors, why the fair always lands the week after Sturgis, and how school schedules keep messing with everybody's calendar. Ron drops some real gems on fair history too, the old Alfalfa Palace, the flood that reshaped the grounds, and how the name Central States Fair actually came to be. Add in a Tilt-a-Whirl turning one hundred fifty, a wild Caribou Crossing story from a Canada road trip, and plenty of laughs, and you've got a morning well spent.
  • 298. Whiskey Non Grata

    25:56||Ep. 298
    Rob and Mark try something new after almost three hundred episodes: a live blind tasting where they never say what's in the glass. No brand, no history, no mash bill, nothing but proof and a state of origin. They dig into the 1976 wine tasting that flipped the industry on its head, a college study that fooled sommeliers with food coloring, and the running theory that most drinkers can't actually tell a thirty dollar bottle from a three hundred dollar one. Somewhere in there: a whiskey made to spray on your glass to keep the bugs off, and the real, wild story of how one of bourbon's most respected names started as a $245 trademark purchase and ended in court.