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We get nerdy about pipe tobacco storage, arguing how tins, mason jars, oxygen, and humidity change what you taste months later. Then we pivot into a Halloween hang with Sleepy Hollow tobacco, Found North Peregrine whiskey, spooky-season memories, and the movies that shaped our fall traditions.
• mason jars as the practical move for preserving opened tobacco
• vacuum sealing vs leaving oxygen for tobacco aging
• moisture content checks and when tobacco becomes too dry to smoke
• Sleepy Hollow as a pumpkin spice style aromatic with a standout room note
• Found North Peregrine tasting notes, rye spice, and cognac finish impressions
• how a sweet aromatic can make a rye-heavy whiskey feel hotter
• Halloween childhood stories, church fall festivals, and adult traditions with kids
• brainstorming fall movies that avoid explicit holiday themes
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We pour Found North Hell Diver and end up rethinking what Canadian whiskey can taste like when it’s ultra-aged, cask strength, and sherry-finished. Along the way, we pair it with a Germain English flake and get into scarcity, secondary markets, and the nostalgia of lost tobacco legends.
• deciding on Found North Hell diver and a Germain King Charles English flake
• how Found North’s mailing list and lottery model works
• what makes a 124-proof Canadian whisky feel surprisingly approachable
• tasting notes: citrus on the nose, dark fruit, molasses, toasted nuts, drying sherry finish
• why high-proof Canadian whiskey changes sweetness and structure
• comparing value and hype versus brands like Whistlepig and other sourced Canadian offerings
• what a splash of water does to flavour, spice, and balance
• how Hell diver shifts year to year with different finishing choices
• when the pipe tobacco “clicks” in the second half of the bowl
• why Germain and Esoterica are limited and why the secondary market spikes prices
• McClelland, Frog Morton, and the scramble that happens when classics disappear
"to add yourself to this list, you need to go to found north or or look up their website, add yourself to the mailing list mailing list."
"If you want more great content and other perks, be sure to support the show by clicking the link in the show notes."
"We can be reached on our website, whiskey tasterspa.com, with any ideas for the show."

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We light up Star Of The East Flake and pour a Westward PX sherry cask finished American single malt, then realise the smoke changes the whiskey more than any tasting note ever could. We also dig into whiskey club subscriptions, the cooling bourbon boom, and why value feels like it is finally returning as the secondary market deflates.
• Star Of The East Flake components and why aged Latakia blends can feel more cohesive
• Westward American single malt profile, PX sherry finish, proof, and why it reads more wine-like than expected
• Regional character in American single malt, wet Pacific Northwest notes vs floral East Coast and citrus Midwest
• Why pairing matters, with the same whiskey tasting “sweet barbecue” with Latakia and “white pepper stir-fry” with Perique
• English blends as an experienced-smoker lane, lingering flavour, nicotine punch, and how breaks reset tolerance
• How accessories and setting change the “class” vibe of cigars, cigarettes, and pipes
• New pipe smoker guidance, packing approach, avoiding tongue bite, and why mild aromatics can be a trap
• Subscription clubs vs lotteries, opt-in vs opt-out friction, and why inbox overload leads to surprise charges
• The end of the bourbon boom, secondary market collapse, MSRP debates, and what bottles are actually worth
• Beer coming back, basic bourbon returning, and where everyday drinkers may land next
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We crack open a limited J. Rieger Private Stock 10 Year and chase why it tastes like a classic old-school bourbon even at 110 proof. Along the way we pair it with a decade-aged Cajun Cake pipe tobacco and discover how age, tannins, sweetness and Perique pepper play together.
• first impressions of the label, bottle design and “old whiskey” vibe
• tasting notes on sweetness, dryness, proof, body and a tight lingering finish
• what makes Kansas City whiskey distinct and why sherry shows up historically
• the JM Rieger backstory from 1887 roots to mail-order whiskey to a 2014 revival
• release details including distillery-only availability and the 300-bottle run
• sweet mash versus sour mash and why consistency is harder with sweet mash
• the mash bill surprise and why high rye does not always drink spicy
• pipe tobacco basics, what plume is and how a 10-year tin changes burn and flavour
• pairing results and how whiskey can mute or amplify Perique notes
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We taste and review 30A bourbon and quickly realise the biggest story is not the beach branding but the sourcing chain, the young age, and the price-to-quality mismatch. We also zoom out into what makes a whiskey brand worth rooting for, and why some vacation markets are built for cocktails while bourbon needs a stronger reason to exist.
• lighting up Cross-Eyed Cricket pipe tobacco and setting the table for a relaxed tasting
• breaking down what 30A is, including MGP distillate, Louisiana aging, and Florida bottling
• reacting to “rested” language and how labels can be transparent yet still feel slippery
• describing the pour and profile, including a strong nose and a thin, medicinal finish
• questioning who the bottle is really for, and why repeat customers matter
• debating whether beach towns should focus on rum, gin, vodka, and cocktails over bourbon
• laying out what we would do instead, including older stock and single barrel store picks
• talking about price, perceived luxury, and why value drives “good” bourbon

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We pour Southern Star Paragon Bottled in Bond and discover a high-wheat North Carolina bourbon that stays light, sweet, and surprisingly nuanced at 100 proof. Along the way, we dig into Carolina spirits history, why distribution can hide great brands, and how a softer tobacco pairing can let a delicate wheater shine.
• Southern Star Paragon overview and why it gets recommended
• Statesville backstory and North Carolina’s early prohibition history
• Farm to glass sourcing and what local grain can change
• Bottled-in-bond basics and the Paragon lineup
• Tasting notes focused on delicate sweetness and a gentle palate ride
• Who this profile fits and beginner-friendly comparisons
• MSRP talk, craft pricing expectations, and why value matters
• Beach bottle versus cabin bottle debate and how season changes preference
• Online ordering reality, shipping rules, and why availability varies by state
• Tobacco pairing notes plus cellaring and aging conversations
• Craft hunting mindset versus big-name collecting
• Customer service, brand loyalty, and why great companies win long-term
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We sit down with Nathan Kaiser of 2BAR Spirits to unpack how a Seattle distillery builds real bourbon from scratch while staying honest about process, pricing, and what it takes to last. We dig into a six-grain mash bill, bottled-in-bond flavour, and finishing choices that pull new drinkers into whiskey without turning the bottle into sugar.
• the 2BAR name and South Texas ranch heritage
• leaving tech behind and learning distilling and distribution fast
• bootstrapping versus big-money growth and why staying power wins
• why clear spirits feel like a race to the bottom
• scaling from small barrels to 53-gallon barrels and four-plus years ageing
• committing early to a six-grain mash bill with specialty malts
• how proof changes flavour and why 80 proof keeps bourbon accessible
• wine barrel finishing, naming challenges, and choosing the right proof
• the amaretto barrel finish origin story and why it brings in newcomers
• balancing innovation, consistency, compliance, and pricing in craft spirits
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We pour Iron Vault Distiller Select Batch 1 and can’t stop talking about how a one-year, 120-proof whiskey lands with huge flavor and a finish that just keeps going. We also light up Cornell and Diehl Mississippi Mud and dial in why the pairing works while debating what the bottle should say and how the distillery should signal how special this release is.
• the back-label copy problem and why it reads generic
• Iron Vault’s Distiller Select concept and why Batch 1 stands out
• Rob’s moonshine family yeast story and how it shapes the whiskey
• sweet mash habits and why yeast programs matter in craft distilling
• tasting notes, texture, sweetness shift and long finish at 120 proof
• why it doesn’t drink hot despite the proof
• limited release reality, value for money and when to look for Batch 2
• packaging and branding ideas like a signature and different wax colour
• bourbon versus whiskey definitions and why the “rules” can mislead
• Mississippi Mud tobacco breakdown Perique Latakia unsweetened Cavendish
• pairing logic for whiskey and pipe tobacco
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