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.

We try Three Chord Bourbon Volume 2 by breaking down two (of their four) releases that showcase the brand’s refreshed look and music-driven storytelling. Dropped in summer 2025, Volume 2 marks a new chapter for Three Chord, pairing bold finishes with artist collaborations that tie bourbon and music together.

We dive into Flipside Triple Wood, a blend of 4-7 year old bourbons aged in new charred American oak barrels, then finished in a mix of new and used toasted French and American oak barrels for 2-3 months. Triple Wood features blues legend Guitar Shorty on the label.

We also try Strange Collab, a unique release featuring Neil Giraldo and Rick Derringer on the label, and notably the only Pinot Noir-finished bourbon widely available on the market, with barrels sourced from Strange Family Vineyards. Beyond flavor and finish, we discuss the story behind the bottle, including the tribute to Johnny Strange and the charitable component supporting the Johnny Strange Foundation.

We explore what it means to support your favorite brands, even during moments like Dry January, by taking a closer look at three unique bourbons — Tradewater Single Barrel, Sagamore High Rye Bourbon and Copper & Cask Cigar Blend.

We review the Tradewater Kentucky Straight Bourbon Single Barrel, a find by Brandon on the shelves. We also dive into Sagamore High Rye Bourbon, the brand’s first straight bourbon whiskey with a high-rye mash bill and six years of aging. Rounding out the episode is Copper & Cask Small Batch Series Batch 13: Cigar Blend, an eight-year bourbon finished across multiple cask types, including PX and Oloroso sherry, Armagnac, Cognac, and Tawny Port.

We explore where New England craft meets Kentucky bourbon with a deep dive into Wheel Horse Whiskey’s latest releases — Barrel Proof and Baltic Porter Beer Barrel Finish.We break down the brand’s first-ever barrel proof small batch, a 5-year Kentucky Straight Bourbon bottled at 112.6 proof, offered at an approachable $40 MSRP. We also dig into Wheel Horse’s innovative Baltic Porter Beer Barrel Finish, created in partnership with Narragansett Beer, where four-year-old Kentucky bourbon spent an additional 4–5 months finishing in barrels previously used for a barrel-aged Baltic porter.

In this episode, Andrew Varga—founder of the Kentucky Bourbon Country Auction and Celebration and co-owner of J. Mattingly 1845 Distillery—dives deep into the vision behind one of the most ambitious bourbon weekends in Kentucky. Set for Fe 13-15 in Louisville, the Kentucky Bourbon Country Auction and Celebration is designed as a multi-day experience rather than a traditional festival, bringing together legendary distilleries, rising bourbon makers, exclusive releases, and chef-driven culinary events.

Andrew breaks down what attendees can expect from the weekend, including the Grand Reveal Tasting, immersive food pairings, and a live auction featuring rare and one-of-a-kind bourbon offerings.

In this episode, Pete Marino, President of Lofted Spirits, shares an inside look at his unconventional career path—from PR and consulting to Molson Coors and ultimately leading one of the most influential operations in American whiskey. Pete talks candidly about what surprised him most when he entered the whiskey world, how he balances building brands like Bardstown Bourbon Company and Green River while supporting custom distillation partners behind the scenes, and where the category must protect tradition while still evolving.

The conversation explores how Lofted has continued to grow in a shifting market, the evolution of tasting room experiences in Louisville, Bardstown, and Owensboro, and what today’s whiskey drinker looks like compared to a decade ago. Drawing on lessons from emerging categories like non-alcoholic and cannabis beverages, Pete also shares his perspective on smart growth, what excites—and concerns—him about the future of American whiskey, and what newcomers often misunderstand about how the whiskey business really works.