Bourbon Pursuit

On this week’s Bourbon Community Roundtable, our panel is tackling one of the deepest geek-out topics in the entire whiskey world: the battle over barrel entry proof and how it has evolved over time. While the modern industry has largely settled into an efficiency-driven standard of 120 to 125 proof, we’re digging into the history to ask the ultimate question: did the industry get it completely wrong in 1962, and does the next decade of bourbon belong at 105? With Buffalo Trace dropping a massive new 15-year-old wheated bourbon at a 105 entry proof and Michter's continuing to dominate the premium space with their signature 103 entry proof, we debate whether a lower entry proof creates a fundamentally superior water-wood-spirit interaction. We’re breaking down the financial temptation that drove the historical shift to 125 proof, the divide between casual drinkers and the hyper-informed enthusiast market, and examining real-world case studies from Wild Turkey, Maker’s Mark, and New Riff to see if low entry proof is a guaranteed flavor hack or if it still comes down to the skill of the producer.
Show Notes:
How and why the industry legally moved from 110 to 125 proof in the early 1960s

Analyzing how volume, barrel costs, and efficiency drove production changes over flavor considerations

How lower entry proof alters wood interaction to deliver enhanced sweetness, complexity, and mouthfeel

Distinguishing how everyday casual drinkers view production specs versus the hyper-focused whiskey enthusiast

Examining experimental releases and standards from Michter's, Buffalo Trace, New Riff, and Wild Turkey

Predictions on whether craft innovation will force legacy heritage brands to lower their entry proofs

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Old Treasure Bourbon is here… and this 139 proof release drinks WAY easier than expected. Big chocolate, caramel, cereal milk vibes, and one seriously fun pour. Is this hidden gem worth hunting down?DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.
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It's This Week in Bourbon for May 29th 2026. New updates happening in the Uncle Nearest case, Wild Turkey brings back the Cheesy Gold Foil, and Bardstown Bourbon Company is going to Mars.Show Notes:
A federal judge has expanded Uncle Nearest's receivership to investigate a secret $20 million loan from Jay-Z's firm.

Blending pioneer Nancy Fraley is retiring from Jos. A. Magnus & Co., leaving her legacy with Head Distiller Will Fabry.

The Kentucky Bourbon Festival introduces a secure, face-value official ticket resale platform via TIXR.

Filmland Spirits releases The Crimson Cask, a 90-proof noir-inspired bourbon exclusive to Kentucky.

Blue Run Spirits collaborates with the Indianapolis Motor Speedway for a limited-edition 111-proof bourbon.

Evan Williams launches officially licensed America250 commemorative whiskeys, donating $75,000 to Folds of Honor.

Titanic Hotel Belfast partners with Titanic Distillery to launch an exclusive historic Quarter experience package.

Heaven Hill designates its 2026 Grain to Glass lineup as the "Year of Wheat" across three limited expressions.

Remus Bourbon introduces the Lou Gehrig Reserve, donating proceeds to the Live Like Lou ALS charity.

Shortbarrel announces the return of Sapsquatch Bourbon, utilizing a unique two-stage maple finishing method.

Bradshaw Bourbon rolls out personalized engraved gift sets for Father's Day through late June.

Heaven Hill releases a 10-year-old Rittenhouse Rye commemorative edition for America’s 250th anniversary.

Buffalo Trace revives Colonel E.H. Taylor, Jr. Four Grain and Cured Oak expressions for May 2026.

Veteran-owned Four Branches Bourbon debuts Liberty Reserve to honor America’s Semiquincentennial anniversary.

Proof & Wood announces Tumblin’ Dice 13-Year Rye, featuring a 95% rye mashbill at barrel proof.

15 STARS debuts First West Explorer, its first bourbon crafted from 100% in-house black corn distillate.

Garrison Brothers launches the Ranch Reserve Series featuring PX and Oloroso sherry cask-finished Texas bourbons.

Wild Turkey introduces the Austin Nichols Archives series, debuting with a 16-year-old "Cheesy Gold Foil" tribute.

Bardstown Bourbon Company debuts a first-of-its-kind Japanese Single Malt co-aged blend with Hombo Shuzo.

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Whether you call it Seagram’s, LDI, MGP, or its official modern name, Ross & Squibb—the massive facility in Lawrenceburg, Indiana, is the undisputed backbone of the whiskey industry. On this episode, we sit down with Ian Stirsman, the Master Distiller steering the ship at this legendary production powerhouse. We tackle the distillery's endless naming history head-on and trace Ian’s journey from a chemical engineer working in a paper mill to commanding one of the largest distillation footprints in the world. Ian delivers a technical masterclass on how they produce massive mash bills at an unbelievable scale, the history behind their iconic 95/5 rye recipe, and why vintage light whiskey is suddenly having a massive moment. Plus, we pull back the curtain on how their team approaches blending, warehouse aging, and wood selection for Ross & Squibb's own rapidly growing premium house brands like George Remus and Rossville Union.
Show Notes:
Why the industry still calls Ross & Squibb Seagram's, LDI, and MGP

Ian Stirsman’s journey from chemical engineering to the Lawrenceburg distillery floor

The Dayton whiskey bar epiphany that revealed MGP’s true market dominance

Moving from process engineer to managing a multi-spirit team operation

Deconstructing the legendary 95/5 rye recipe and the lasting impact of Seagram’s documentation

The history of light whiskey and why older expressions are suddenly booming with consumers

How the team selects barrels for George Remus and Rossville Union

Wood management, rickhouse microclimates, and creating the Remus Experimental Series

The future of Ross & Squibb’s brand strategy, bottle club, and upcoming changes to the barrel program

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Dragon’s Milk Origin Toasted 2026C “A Breath of Fresh Air” brings a wild Madeira barrel finish layered with orange meringue, citrus, toasted sweetness, and surprisingly hoppy IPA vibes. Weird? Absolutely. Delicious? Maybe even more so.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.
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