Welcome to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter hit the road, navigating a snowy and icy Kentucky winter to visit the historic Sugarbush Farm in Perryville, Kentucky. They are joined by special guests Lizzie and Aaron Haynes, the passionate founders of Peter E. Hart Spirits.

The episode delves deep into the rich history of the farm and its namesake, Sergeant Peter E. Hart. Lizzie shares the incredible story of her great-great-great-grandfather, a Union cavalry sergeant who rode with the 13th Union Cavalry—known as "The Dreaded 13". Sgt. Hart survived the bloody Battle of Perryville in October 1862 and later returned to purchase the very land where Lizzie and Aaron now live and operate their business.

We explore how the couple drew inspiration from this family legacy and granddaddy's porch-side cigar sessions to launch their own whiskey brand. Aaron, a chemical engineer trained through the University of Kentucky's distillation program, brings his technical expertise to the crafting and blending process, ensuring every bottle honors traditional Kentucky methods. The couple discusses the challenges and triumphs of launching their brand as a non-distilling producer (NDP) in 2020, and their exciting future plans to build a 500-gallon still and a tasting room directly on their historic family property.

In this episode, the tasting mat features three exceptional expressions crafted by Aaron and Lizzie. The hosts break down the flavor profiles of each:

• Peter E. Hart Kentucky Rye Whiskey: This rye whiskey is finished in a freshly poured bourbon barrel that was smoked for eight hours with burning staves. Bottled at 100 proof, this expression features a unique sweet smoke profile that tones down the traditional rye spice. The brand blends rye whiskeys that are no younger than three years. The hosts note a chalky Necco candy aroma alongside a light, elegant fruitiness on the palate.

• Peter E. Hart Wheated Kentucky Straight Bourbon (Single Barrel): This limited-edition bourbon originally came out of the barrel at a 130 cask strength before being expertly proofed down to 112 to find the perfect flavor balance. It features a highly unique mash bill using honeyed wheat and honeyed malted barley. The hosts rave about its rich mahogany color, deep caramel notes, and a satisfying butter pecan finish.

• Peter E. Hart Double Oaked 8-Year-Old Kentucky Straight Bourbon: Sourced from Jim Beam, this 105-proof bourbon is double oaked for three months in a Level 4 char ISC barrel without toasting. Its mash bill consists of 67% corn, 23% rye, and 10% malted barley. The secondary maturation creates an elegant, robust pour with intense notes of stewed plums, leather, dried black cherries, and a cinnamon hard candy finish.

Listen in as Jim and Todd savor these incredible pours, discuss the balancing act of running a growing family business, and learn how Peter E. Hart Spirits is blending rich Civil War history with top-tier Kentucky whiskey.

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to the Bourbon Road! The long wait is officially over—Jim Shannon has returned from his Dry January hiatus, and he's ready to make up for lost time. Rejoining Todd Ritter in the Bourbon Road bar, the duo wastes no time getting back to business. To celebrate the return of whiskey to Jim's glass, they've lined up a heavy-hitting "review show" featuring four distinct expressions that span the spectrum of rye and bourbon, followed by a chaotic science experiment at the end.

The tasting kicks off with a unique offering from the Castle & Key Experimental Series Rye. This release is finished in Vino de Naranja (Orange Wine) barrels and clocks in at a stout 115.8 proof. It immediately surprises the hosts with vivid notes of chocolate orange and cupcake icing, delivering a "pop rocks" sensation on the palate that balances sweetness with a spicy finish.

Next, they shift gears to a historic brand with the Old Overholt 12-Year Rye. A 117-proof Monongahela-style rye, this bottle offers a stark contrast to the first pour. Jim and Todd discuss its dignified, "elderly" profile, noting deep flavors of leather, dried cranberry, and peppery spice. It sparks a conversation about how extra age transforms the typical bright rye profile into something much drier and more complex.

Moving into bourbon territory, the guys crack open a bottle from the future—the Elijah Craig Barrel Proof B525. Sitting at 126.2 proof with an age statement of 11 years and 6 months, this release brings the heat and the flavor. The hosts uncover rich layers of brown sugar, molasses, and stewed plums, finishing with a distinct note of red hard candy cinnamon that lingers on the tongue.

Finally, they cap off the individual tastings with the Old Forester 117 Series: Prohibition Era Still Proof. Inspired by the "distiller's holiday" of the prohibition era, this 130-proof powerhouse is surprisingly approachable. The guys dig into its dessert-like profile, finding heavy notes of cocoa powder, toasted marshmallow, and a s'mores-like quality that belies its high octane.

To close out the show, Jim and Todd decide to mix things up—literally. They combine all four expressions into one glass for a "Boo Rye" blend. Does the combination of orange wine finish, aged rye, and barrel-proof bourbons create a disaster or a masterpiece? Tune in to hear their full tasting notes, their personal rankings of the four bottles, and to find out if the final blend was worth the risk.

Cheers to being back on the road!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Bonjour and welcome to another episode of The Bourbon Road! With Jim still observing Dry January, Todd Ritter is flying solo in the host chair—but he's certainly not drinking alone. To help him navigate a deep dive into the world of French Oak finishing, Todd has recruited two heavy hitters from the local whiskey scene: returning guest Amzie "The Alec Baldwin of The Bourbon Road" Wenning and David Sandlin, proprietor of The House of Commons bar in Frankfort.

The trio embarks on a flavorful journey to explore how French Oak influence changes the profile of both bourbon and rye. They kick things off with the "OG" of the category: Maker's Mark 46. This 94-proof classic sparks a lively debate about what exactly makes "French Vanilla" french (spoiler: it might involve hazelnuts) and leads to stories about dipping bottles at the Loretto distillery.

Next up is Blue Note Crossroads from Memphis, Tennessee. Sourced from Kentucky and finished with toasted French oak, this 100-proof bourbon brings notes of toasted marshmallow and oat milk to the table. The guys analyze its creamy mouthfeel and debate whether the fruit notes lean more toward apricot or nectarine.

The third pour takes us to Lexington for the RD1 French Oak Finished Bourbon. Clocking in at 101 proof, this high-rye bourbon utilizes a unique wood "chain" method sourced from the five great forests of central France. The group discovers complex layers of chocolate, almond extract, and a nostalgic "fruit roll-up" note that takes them back to childhood.

Finally, they cap off the tasting with a pour that's becoming harder to find: Pursuit United Rye Oak Collection. This 108-proof blend of Sagamore and Bardstown rye is finished with Sherry French Revere Oak. It challenges the group with a polarizing nose of dill versus mint, before settling into a palate of tropical fruit and old-school medicinal candy like horehound and clove.

Throughout the episode, Todd, Amzie, and David geek out on production methods—from staves to wood chains—and discuss whether rye or bourbon stands up better to the bold flavors of French Oak. Tune in to hear their full tasting notes and find out how they ranked these four distinct expressions!

Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!