Bourbon, Brass & Beyond

Hosted by two bourbon enthusiasts and neighbors: Bob is Director of Operations at a Contact Center, Dad, and always on the hunt for bourbons; Dan is a lifelong trumpet player, Dad, and airline pilot. Together, and with guests, they share their collections with you! Bourbon, Brass & Beyond is where travel, taste, and timeless sound come together. From adventures at 30,000 feet, every story pours a little bourbon into life’s soundtrack. Come join us as we taste, discuss, and search for our unicorns. Please email us at info@bourbonbrassandbeyond.com if you would like to be a guest or have any comments!

Bourbon, Brass & Beyond is a society podcast hosted by two bourbon enthusiasts and, with 86 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

two bourbon enthusiasts and hosts Bourbon, Brass & Beyond, a society show with 86 episodes published.

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  Episode #85

  Eagle Rare Store Pick and Rock Hill Farms with Alex Derthick; Ep. 85

  Sep 8, 20261 hour

  Dan and Alex open an Eagle Rare 10 Year store pick and explore what makes it such a memorable bourbon. Their tasting covers the bottle’s extra age, smooth 90-proof profile, and notes of vanilla, caramel, orange, cherry cola, and gentle rye spice. The conversation expands into a broader discussion about bourbon value, store picks, dusty bottles, Blanton’s, Rock Hill Farms, bottle collecting, and the challenge of finding allocated whiskey at a fair price. Alex shares why Rock Hill Farms remains one of his favorite bottles, while Dan compares Eagle Rare’s 10 and 12 year expressions and explains why store picks can offer a more distinctive experience. Along the way, they discuss bourbon tourism, distillery visits, bottle shares, cork preservation, aging warehouses, old bottle prices, and the personal stories behind their collections. The episode closes with thoughts on the Kentucky Derby, bourbon friendships, and the importance of buying bottles to enjoy—not simply to resell. #buffalotrace #eaglerare #storepick #rockhillfarms #mashbill1 #bourbon #whiskey #bourbontasting #kentuckyderby #horseracing #crescentspringstobacco #bourbonhunting #bourbontrail #podcast #bourbonbrassandbeyond #derbybottle #blantons In this episode Tasting an Eagle Rare 10 Year store pick Comparing standard releases with store picks Notes of vanilla, caramel, orange, cherry cola, and rye spice Why Eagle Rare is considered a strong value bourbon Eagle Rare 10 Year versus 12 Year Alex’s favorite Rock Hill Farms bottle Blanton’s, Blanton’s Gold, and Straight From the Barrel Dusty bottles and historic bourbon prices How to develop your palate and identify tasting notes Corks, storage, decanters, and bottle displays Buffalo Trace expansion and aging capacity Allocated bottle lotteries and secondary-market pricing Bourbon and Beyond, bottle shares, and Kentucky Derby plans Collecting bottles you actually intend to drink Timestamps 00:00 – Opening the Eagle Rare store pick 02:47 – First impressions and tasting notes 03:01 – Eagle Rare as a value bourbon 05:21 – Orange, vanilla, caramel, and balance 10:57 – How flavors develop over multiple sips 16:08 – Dan’s dusty bottle collection 19:14 – Comparing Blanton’s releases 24:32 – Bourbon and Beyond plans 36:05 – Eagle Rare 12 Year discussion 41:14 – Rock Hill Farms becomes the focus 49:27 – Cherry cola, caramel, and single-barrel flavor 54:04 – Why Rock Hill Farms sets the standard 57:29 – Value-first bourbon collecting 63:39 – Negotiation, respect, and friendship 71:21 – Master distillers and barrel selection 75:06 – Cold storage and ultra-aged bourbon 77:16 – Eagle Rare 20 and 25 bottle lotteries 81:02 – Final bottle recap 82:55 – Sign-off Notable quotes “I think that this is the best value per dollar.” “That is the standard in my opinion.” “If you want the bottle and you’re gonna enjoy the bottle, get the bottle.” Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com Alex Derthick - IG: @captalex8

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  Episode #84

  Recap: Preston Van Winkle Interview and #Bourbon Talk; Ep. 84 #pappyvanwinkle #buffalotrace

  Sep 6, 202657 min

  Dan and Bob are joined by Alex Derthick for a recap of their interview with Preston Van Winkle from the Old Rip Van Winkle family. They break down what made the visit memorable, what they learned about the Pappy Van Winkle lineage, and why the experience was bigger than just tasting rare bourbon. They also get into bottle comparisons, barrel picks, and the science and history behind the juice. #whiskey #bourbontasting #oldripvanwinkle #podcast #bourbonbrassandbeyond #pappyandco #singlebarrel #barrelpick Key topics In this episode: the team recaps the Preston Van Winkle interview and the frustration of losing most of the inside audio after the recording Alex shares why the experience still felt worthwhile because of Preston’s openness, the family history, and the chance to talk through the lineup in person. The group discusses how down-to-earth Preston was, including his willingness to sign bottles and spend time talking family, philanthropy, and the history of the brand. Preston’s tasting advice gets highlighted, especially the reminder not to swirl too aggressively and to blow off the top before nosing. They discuss secondary-market prices, collector culture, and why the Van Winkle family keeps pricing grounded rather than chasing hype The crew compares several bottles from their own collections, including Old Rip, Lot B, Eagle Rare 17, Stagg, Taylor Four Grain, William Larue Weller, and Elijah Craig 15 Timestamps 00:00 - Recapping the Preston Van Winkle visit and the lost audio 00:31 - Two and a half hours of great conversation, gone after playback failure 01:54 - Why Preston and the family’s openness made the experience special 02:23 - A closer look at family history, brand changes, and the low-key office setting 03:28 - How the Van Winkle legacy became so revered 05:28 - Signing the 23-year bottle and why the 15-year stands out 06:34 - The Lot B lesson and the surprise re-recording attempt 07:43 - Preston’s bottle-guessing skill and the value of small sensory cues 08:15 - Why Preston came across as one of the most down-to-earth people in bourbon 16:19 - Independent Stave, barrel char science, and flavor extraction 18:47 - Bernheim juice versus Buffalo Trace juice and the spicier finish 19:40 - Opening the Lot B and the Eagle Rare 17 memories 22:11 - Real family photos, family trees, and the story behind the history 23:39 - Preston’s line about pouring bourbon down people’s throats 24:05 - Bourbon as connection, not resale, and why the bottle is secondary 26:17 - Sazerac rye picks, proofing decisions, and barrel-strength preference 27:26 - Why picks are proofed down after selection 31:03 - Dusties, Old Fitzgerald, and the Molson Canadian export oddity 36:29 - Rock Hill Farms, Mash Bill No. 2, and Hancock’s Reserve 40:38 - The Browns trading Miles Garrett and a quick sports detour 45:40 - How heat and evaporation may impact barrel yields 51:07 - Lot B history, the old store-pick concept, and premium-brand pricing 52:30 - The secondary market, flippers, and frustration with markup 54:04 - Why the 15-year remains the “juice is worth the squeeze” bottle 55:43 - The Van Winkle rye story and why it is the rarest bottling Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com Old Rip Van Winkle Distillery - https://www.oldripvanwinkle.com Pappy & Co - https://www.pappyco.com Alex Derthick - IG: @captalex8

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  Episode #83

  Review of 2026 Old Forester President's Choice; Ep. 83

  Sep 3, 20268 min

  Old Forester President’s Choice 2026 Review Dan and Calvin taste and compare the 2026 Old Forester President’s Choice release, focusing on how it opens up in the glass, how it differs from the 2025 bottle, and whether the fresh crack delivers on the nose, palate, and finish. This is a short bourbon review with a clear tasting arc: initial impressions, evolution after air, and a quick comparison to a previous year’s release. #bourbon #whiskey #oldforester #presidentschoice #2026release #bourbonbrassandbeyond #podcast #bourbonreview #bourbontasting #brownforman Key points In this episode, the hosts review the 2026 Old Forester President’s Choice release from a fresh crack and compare it directly to the 2025 bottle. They note the specific barrel details for the 2026 bottle: Barrel 203, aged 92 months, bottled at 61.8% ABV, or 123.6 proof. The nose stands out immediately with brown sugar, dark fruit, blueberry, and a fruit profile that becomes more expressive as the whiskey breathes. The palate starts with fruit and spice, then shifts into a deeper grape and blueberry character. The finish is described as a little hotter, thinner, and shorter than some other pours they had that night. A noticeable bitterness appears after the initial sip, though they describe it as not unpleasant, just less desirable than the 2025 release. The 2025 version is remembered as having a longer finish and avoiding that bitter turn on the back end. On the second sip, the bourbon seems sweeter and more layered, suggesting the bottle may improve with more time open. They conclude that it is a solid fresh crack with a phenomenal nose, even if it does not quite outperform the 2025 bottle right away. The episode closes with a casual life update about bourbon hunting, work, travel, and upcoming vacation plans. Timestamps 00:00 - Introducing the 2026 Old Forester President’s Choice release 00:29 - Barrel 203 details: 92 months, 123.6 proof 00:57 - Limited online release and multiple barrel variations 01:29 - Why the President’s Choice name matters 01:49 - Comparing the 2026 bottle to the 2025 release 02:41 - Brown sugar and dark fruit on the nose 03:10 - Blueberry and ethanol coming through 03:50 - How air changes and improves the nose 04:45 - Fruit-forward entry on the palate 05:05 - Deep blueberry and grape-like finish 05:40 - Finish length and mouthfeel compared with other pours 06:09 - The bitterness difference versus 2025 07:13 - Second sip becomes sweeter and more layered 07:56 - Expecting more improvement as it opens up 08:25 - Final tasting summary with barrel and proof recap 09:12 - What’s coming up next for the hosts 10:25 - Closing thoughts and listener shout-out Notable quotes “Phenomenal nose now.” “The second drink was a lot sweeter.” “It’s a solid fresh crack.” Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com

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  Episode #82

  Peerless Cream Cheese Cinnamon Roll, Buzzard's Roost, and a 2019 Pappy 23 Tasting; Ep. 82

  Aug 31, 202637 min

  Dan welcomes Calvin and Nick back home for a bourbon-heavy catch-up that mixes recent distillery trips, barrel picks, and a standout tasting lineup. The episode is especially notable for a 2019 Pappy 23 pour that Preston Van Winkle personally identified by nose as Bernheim-era juice, plus a deep dive into what makes Buzzard's Roost's double-oaked approach unique. #bourbon #whiskey #bourbontasting #singlebarrel #bourbonbrassandbeyond #pappy #pappyvanwinkle #pappyandco #buzzardsroost #peerless #oldripvanwinkle #pappy23 #pappycigars #drewestate #podcast We discuss recent Kentucky visits, craft bourbon exploration, and how barrel char, toast, and proof shape flavor. The conversation also covers a Peerless cream cheese cinnamon roll single barrel, a Buzzard's Roost bourbon, and a rye that lands with mint, spice, and a long finish. Dan recaps the Kentucky trip with Steph, including the Preston Van Winkle interview (Episode 81) and the challenge of recovering lost audio after a hardware failure. The group tastes a Peerless distillery-only single barrel described as a cream cheese cinnamon roll profile, with sweet cinnamon on the nose and a thick, creamy mouthfeel. Calvin and Nick compare tasting notes on craft bottles from JT Mellick, Fiddler, Jimmy Red, and High Wire, using them to narrow down what flavor profiles they actually prefer. Dan highlights a W. H. McBrayer 1776 bottle. Buzzard's Roost founder Jason Brauner is praised for an informative session about barrel char, toast levels, and the brand's double-oaked process. The Buzzard's Roost bourbon shows French oak-like spice, rich sweetness, and subtle oak tannin, with the group noting that the sweetness stays in control. The Buzzard's Roost rye, a 95/5 mash bill, comes across with mint, spearmint tea, rye spice, and a lingering floral finish. Dan summarizes the haul from the Kentucky trip, including Peerless, Jefferson's, Trackside, Michter's 10 Rye, Elijah Craig private barrel, Maker's Mark Cask Strength 46, Monks Road, and Old Forester 117 Triple Char. The centerpiece of the episode is a 2019 Pappy Van Winkle 23 Year, signed by Preston Van Winkle after he correctly identified the juice as Bernheim just by smell. The episode closes on the value of shared bottles, personal stories, and tasting as a group rather than keeping rare pours sealed away. Timestamps 00:00 - Back home, recent Kentucky trip, and the Preston Van Winkle interview 02:00 - Peerless cream cheese cinnamon roll single barrel introduction 03:03 - Buzzard's Roost and an informative deep dive on char and toast 08:15 - Exploring craft whiskey to find preferred flavor profiles 09:09 - W. H. McBrayer 1776 and the appeal of limited releases 11:46 - Buying more than tasting and the trap of bourbon hauls 12:16 - Fiddler, ASW, and craft whiskey recommendations 13:23 - Buzzard's Roost's distillate and double-oaked approach 14:30 - How barrel char and toast levels shape flavor 16:41 - Chocolate pairing and oak tannin on the Buzzard's Roost bourbon 18:28 - Steph's pick and the transition to the rye 20:17 - Jason Brauner's rye goal: a bourbon drinker's rye 26:17 - Kentucky trip haul: Peerless, Jefferson's, Michter's, Maker's Mark, and more 28:10 - Preston Van Winkle signs the Pappy 23 bottle 30:04 - The story behind Pappy cigars and the traditional blend 31:41 - Pappy 23 proof and the aromatic nose 33:33 - Why the Pappy 23 tastes so smooth despite its age 35:17 - Debating whether Pappy 23 is overoaked 39:19 - Bernheim, Stitzel-Weller, and the transition to Buffalo Trace sourcing 41:06 - Touring Preston Van Winkle's office and bourbon history on display 42:28 - Thanksgiving turkeys, old Fitzgerald, and bourbon family stories 44:18 - Upcoming bottles still waiting to be opened

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  Episode #81

  Pappy Van Winkle Bourbons & Cigars with Preston Van Winkle; Ep. 81

  Aug 27, 202642 min

  Old Rip Van Winkle, Bourbon Heritage, and the Reality of Allocated Whiskey This episode is a compilation of multiple conversations with the very awesome and down to earth Preston Van Winkle. Dan Sneddon and Bob Hird were joined by Alex Derthick, and after a technical failure wiped out most of the first recording, Dan came back for round 2. The discussion covers the Old Rip Van Winkle family story, how the lineup evolved, and why production, warehouse space, and barrel entry proof matter so much in bourbon. It is especially useful for listeners who want the history behind the bottles and the practical realities behind limited supply. At the end, they also toast with Pappy 23 Year and Pappy Traditional Cigars from Pappy&Co. See our links below! Please like, follow, and subscribe! #bourbon #whiskey #pappyvanwinkle #buffalotrace #pappyandco Key topics Preston Van Winkle traces the Old Rip label back to its pre-Prohibition origins, its revival after Stitzel-Weller, and how the family inherited and reshaped the brand in the 1970s. In this episode, Preston explains why the lineup shifted from multiple proofs to the 107 proof expression, including the logic of removing the lower-proof bottling and keeping the more versatile whiskey. We discuss how bourbon knowledge in the Van Winkle family was absorbed by osmosis, with childhood memories of bottling, barrel rolling, and growing up around whiskey as part of daily life. The conversation compares the 10, 12, 15, 20, 23, and 25 year expressions, with repeated emphasis on the 15 year as the sweet spot for age, proof, and versatility. Preston shares how the rye line was effectively created to meet demand for a customer seeking aged rye, and how the family helped define that category with a 13 year age statement. We discuss warehouse strategy, including why first and second floor placement in the heart of the warehouse is preferred to avoid excess heat, airflow, and evaporation. Preston explains barrel entry proof, noting that the family uses 114 proof rather than the industry standard 125, to preserve flavor and reduce dilution later in the process. The discussion gets candid about supply constraints, long planning horizons, and why making significantly more whiskey is not as simple as increasing volume. The episode also addresses pricing and the secondary market, with Preston noting that the family does not benefit from inflated resale prices once the whiskey leaves their warehouse. Timestamps 00:00 - Technical reset and round two introduction 01:57 - The Old Rip label’s pre-Prohibition roots 04:21 - Childhood memories in the distillery 08:00 - Bourbon as everyday family medicine 10:01 - Comparing the 10, 12, and 15 year expressions 13:22 - How the family created the aged rye category 16:05 - Why warehouse space limits production 17:36 - Barrel entry proof and flavor preservation 19:23 - Why overproducing whiskey is a long-term risk 21:26 - The top shelf as a measure of a bourbon bar 22:49 - Secondary market pricing and who captures the margin 25:23 - Finding rare bottles while traveling 26:30 - Why the 20 and 23 year expressions stand out 27:20 - How the 25 year compares to the 23 28:29 - Why the rye is softer than most ryes 29:35 - Climate change and lower barrel yields Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com Pappy & Co - www.pappyco.com Old Rip Van Winkle Distillery - www.oldripvanwinkledistillery.com

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