Whiskey@Work

Rob and Mark slide into spooky season with a glass in hand and tales that raise neck hairs. From Prohibition’s poisoned hooch and the Jake Leg shuffle to radiator‐still lore, cursed “blind barrels,” and that clingy whiskey fungus, it’s all here. The guys also dive into the angels’ share, the devil’s cut, and why some barrels seem to keep a little soul for themselves. Halloween vibes, warm pours, z...

This one started as payback. A friend drained Mark’s rare Redbreast bottle, so naturally the guys tracked down a Scotch he loves and drank it on air. That Scotch? Mortlach 16, the Beast of Dufftown. From a medieval churchyard in the Highlands to the mad genius who built its six stills and invented the mysterious “2.81 distillation,” this story winds through battles, blenders, and the birth of Glen...

We’re pouring another round of one of our all-time favorites! How much do you really know about Jack Daniel’s? Rob and Mark sit down with Nelson Eddy, the official historian and keeper of Jack’s story, to separate the myths from the mash. From the mysterious man behind the brand to the legendary Lynchburg spring, Nelson takes us deep into the roots of America’s most iconic whiskey. Grab a glass, k...

Mark and Rob settle in with Old Fitzgerald Bottled-in-Bond 7-Year, tracing the bourbon’s colorful history from John E. Fitzgerald’s legendary “private stash” to why this wheated classic still stands out today. Along the way, the guys trade a few travel stories and plenty of laughs, but the spotlight stays on the caramel, toffee, and smooth finish of Old Fitz. Hosted on Acast. See acast.com/privacy...

Pack your bags and maybe a liver or two because Whiskey@Work went international. From Rob’s first ever trip overseas to Houston’s nonstop chatter, the guys covered ground from Inverness to Edinburgh with a pit stop in London. Along the way they sipped drams at Glenfiddich, Tomatin, Benromach, GlenAllachie, Cardhu, Glen Garioch, and Holyrood. They ducked into countless pubs, wandered castles that h...

Rob and Mark pregame for their Scotland adventure with a bottle that smells like a truck-stop diner: Bubba’s Secret Stills Pancakes & Bacon Whiskey. Airport rules, stretchy pants, Guinness dreams, and a plan to track every pour make this one a warm, crispy, maple-smoked hang with big travel energy. Sláinte.  Hosted on Acast. See acast.com/privacy for more information.

Rob’s voice is finally cooperating, the office printer is not, and the pour is Woodinville’s 2025 Harvest Release: Triple Barrel II, five years in new American oak, then a spin through used Islay Scotch and Portuguese port wine barrels. We dig into what “craft” really means, the Moët Hennessy acquisition, Washington’s open-air fermentation vibes, and a tasting ride that swings from berry-sweet to...

Rob’s got a cold, Mark’s got a mission, and the pour of the day is Crown Royal Chocolate. The guys riff on Jack Daniel’s Single Barrel Heritage Barrel going full-time, wander through cacao’s wild backstory (from ancient drinks to Dutch presses), and break down why toasted and charred barrels tease out chocolatey notes in bourbon. Then it’s cocktail time with an instant crowd-pleaser: Crown Chocola...

Rob powers through a sore throat while we crack a WhistlePig PiggyBack Alfa Romeo F1 G‑Force finished rye, a 100 percent rye kissed with lychee and oolong tea and “wind tunnel tested” barrels. We chase flavor notes, kick around wild F1 facts, and talk why whisky keeps showing up on race cars. We also hit the week’s big industry headline about Uncle Nearest and receivership. Pour something, settle...

Rob and Mark are coming down from a rally week fueled by Jack Daniel’s Blackberry slushies and gearing up for their Scotland trip with a glass of Dalmore 12 in hand. Between rally beards, travel planning quirks, and the odd history of Scotch rules (pine barrels?!), they dig into the story of Dalmore’s royal stag, its unique cask-aging process, and why it’s a highland malt worth sipping. Hosted on...

In a tucked-away cabin during Sturgis, Mark sits down with Jed Lirette, Senior Brand Ambassador and Master Taster at Jack Daniel’s, to talk whiskey, travel, and what it’s really like to taste for one of the most famous distilleries in the world. From school field trips to the Lynchburg distillery to the surprising first sip of Jack’s new Blackberry flavor, Jed shares stories packed with authentici...

Kevin Sanders has been with Jack Daniel’s for over three decades, and he’s got stories to prove it, like handing out his business card in the middle of I-80. In this episode, we finally sit down with the legendary Barrel Man to talk about the science of the stave, why all the whiskey color comes from the barrel, how Sinatra Select got its grooves, and what happens when you age whiskey in maple ins...

We wondered if cherry whiskey even existed, and like a whiskey-wielding genie, Dan Brunner showed up with two bottles from Traverse City Whiskey Co. One's a silky 70-proof sipper, the other a punchy barrel-proof knockout. We dig into cherry trees, bourbon busts, market saturation, and why your liquor shelf might be stressing you out. It's boozy, it's snarky, and yeah… Rob gets mad at birds. Hosted...

Ozzy Osbourne has left the stage for good, and Rob and Mark are feeling all the feels, while drinking whiskey that tastes like s’mores. This episode of Whiskey@Work dives into Bardstown’s new flavored release, Mash & Mallow, and asks the big questions: Is whiskey becoming dessert? Are flavored bottles a trend or the future? And can you still be metal if your favorite drink is a vodka screwdriv...

This week on Whiskey@Work , Rob and Mark welcome Justin from Independent Ale House and Windsor Block Bar to the studio for a pour of something uniquely South Dakotan, Black Fork Farms bourbon finished in Mongolian toasted oak casks. Yep, Mongolian oak. Ever heard of it? Neither had we. The crew dives into smoky corn, dense barrels, and whether umami really belongs in your whiskey glass. Plus, Just...

You think you know Fireball? Think again. In this episode, Rob and Mark crack open a bottle of Fireball Blazin’ Apple, a cinnamon-apple flavor bomb not even released to the public yet, and explore its sugary punch, the genius of its marketing, and why this might be the tailgate hit of the season. But first, they take a deep dive into the real story of Johnny Appleseed, frontier philosopher, land h...

You ever save a life at 2 a.m. with homemade elk jerky and a hazy memory of the Heimlich? Rob did, and that’s just how this episode starts. From wild wedding whiskey hauls to marshmallow-flavored regrets, the guys dive into a shopping spree gone sideways and wrap up their epic Benchmark Bourbon series with the bold Bonded and Full Proof bottles. They debate the true meaning of "full proof," accide...

Rob’s headed north where the trees are few but the bourbon might be plentiful, and Mark’s just trying to remember which Benchmark bottle he poured. In this second sip of our Benchmark Whiskey series, we crack open the Small Batch and Single Barrel, dig into what makes a bourbon “blended” or “single,” and uncover why “small batch” means... whatever a distillery wants it to mean. We also chat about...

Whiskey and… taxes? In this episode of Whiskey@Work , Rob and Mark do the unthinkable, crunch numbers. Kicked off by a viral TikTok, the guys dive deep into the federal excise tax world of bourbon, busting myths about what distillers owe and when. But don't worry, math class is short-lived. The real star of the show is Benchmark Whiskey. With the full line finally available in South Dakota, Rob an...

XO Marks the Spot this week on Whiskey@Work as Rob and Mark crack open a surprise bottle that showed up like bourbon Santa came early. It’s labeled “Pure Kentucky XO,” but what does that even mean? The guys try to figure that out while navigating tangents about Eagle Rare’s new 12-year release, bourbon’s shrinking demand, and whether Ozempic is coming for your whiskey shelf. Add a dash of rhubarb...

Bears. Berries. Bourbon. This episode of Whiskey@Work gets wild as Rob and Mark sip on Bearproof Huckleberry Whiskey from Glacier Distilling in Montana. Along the way, they dive into the juicy history of huckleberries, grizzly bear encounters, and a surprising debate over Tombstone’s most misquoted line. Plus, we finally answer the question: can you farm a huckleberry? (Spoiler: kinda.) Packed wit...

The border might be closed, but the bar is wide open! On this episode of Whiskey@Work, Rob and Mark welcome back their favorite Canadian rockers, the Arcana Kings, for an international whiskey summit that’s all about building bridges and busting chops. The crew reminisces about wild Sturgis rallies, epic recording sessions, and the finer points of bagpipes in rock. Things get especially spirited a...

Hop into this episode of Whiskey@Work, where things get pretty amphibious. Mark and Rob take a wild detour through the world of frogs, covering everything from pet snakes at the bar and freeze-proof Alaskan frogs to the surprisingly tough hairy frog that can actually make its own claws. They also get into the infamous poison dart frog, some wild frog trivia, and why Ireland’s native toad prefers r...

In this episode of Whiskey@Work , Mark and Rob dig into the newly released Jack Daniel’s 14-Year-Old Tennessee Whiskey , one of the oldest and rarest expressions Jack has ever put on the shelf. They break down the surprising history of Jack's age-stated whiskeys , why the brand dropped age statements for decades, and what led them back to long-aged bourbon in today’s market. Plus, the guys talk ab...

After a long detour through tequila country, the boys are back on the bourbon trail—and this time, they’ve got country music star Brandon Jones riding shotgun. In this episode of Whiskey@Work , Mark and Rob crack open Row 94 , the new celebrity bourbon from Dierks Bentley, and talk all things music, whiskey, and...Chad Greenway? From activated charcoal hangover hacks to awkward Viking fan confessi...