We chat with McCauley Williams, co-founder and CEO of Duck Club Bourbon, for an inside look at building a modern whiskey brand in a competitive market. McCauley shares his path into the spirits industry, the experiences that shaped his approach to brand-building, and how the idea for Duck Club evolved from concept to fast-growing label. He also discusses how his partnership with Riley Green came together and why it made sense for the vision behind the brand.The conversation dives into Duck Club’s strategy of blending premium 5-to-8 year sourced bourbon with strong value, the philosophy behind sourcing and maintaining consistency, and why outdoor culture and conservation were built into the brand’s foundation from day one. McCauley also talks about standing out in a crowded bourbon landscape, lessons learned from early growth and what’s next for Duck Club—including future expressions and where fans can find bottles.

We’re joined by Dan Callaway, Master Blender and Vice President of Product Development at Lofted Spirits, for a Flight Night exploring four different pours — Bardstown Bourbon Kentucky Straight Bourbon, Bardstown Bourbon Rye, Bardstown Bourbon High Wheat, and Green River Full Proof.

Dan shares his unique journey from professional musician and certified sommelier to leading product development for Bardstown Bourbon Company and Green River Distilling, and explains what drew him to Bardstown in 2018 as the brand was redefining what a contemporary whiskey company could be. He also breaks down what makes a great collaboration partner—drawing from projects with Amrut, Plantation Rum, and Goose Island Beer—and why the company undertook a major packaging redesign.

We also discuss the addition of Green River Distilling to the portfolio, how Lofted balances multiple brands while supporting custom distillation partners, and what’s next for both labels.

We’re joined by Eric Boggs and Alex Coats, owners of Goodfellas Pizzeria and Wiseguy Lounge, for a Flight Night that blends New York–style pizza and bourbon. We explore their path into the restaurant business, why New York–style pizza became the foundation of Goodfellas, and how bourbon naturally became part of the brand’s identity as they expanded across multiple states.

We also dive into the creation of Wiseguy Lounge, how they curate an approachable yet impressive bourbon list, and what they look for when selecting single barrel picks. Along the way, we taste through four of their single barrels—Elijah Craig, 1792 Full Proof, Stagg, and Old Forester—while talking pizza-and-bourbon pairings, community support, scaling without losing quality, and what’s next for Goodfellas and Wiseguy Lounge.