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You're standing in a liquor store, staring at a wall of bottles. You have no idea what to grab. That feeling? That's exactly why pourmore.com exists. This week we sat down with Greg Cohen, the marketing guy at Pourmore, a subscription spirits club that ships hand-selected bottles straight to your door. We're talking tequila-finished bourbon, American single malt, and a cask strength rye that Greg swears doesn't drink at 121 proof. He's not wrong. We dig into how Pourmore actually works, how they navigate the nightmare of shipping laws across 45 states, and what it's like to build a community around whiskey discovery rather than bottle hunting. Greg also walks us through the three bottles he sent us, and yeah... we're believers. Oh, and after we wrapped up recording, we got some news worth mentioning. Pourmore.com is now available in South Dakota! So no more shipping to your brother in North Dakota and driving it back. Go sign up. Hosted on Acast. See acast.com/privacy for more information.

George Dickel isn't a name you hear as often as his neighbor Jack, but maybe it should be. The guy was a German immigrant, a cobbler turned whiskey salesman, who landed in Nashville in the 1840s and decided limestone water was his whole personality. He never distilled a drop himself, but he staked everything on the quality of what came out of Cascade Hollow. His wife Augusta kept the whole thing running after he died, which is a chapter of the story that almost nobody tells. Rob and Mark taste through the George Dickel 9 Year, dig into the cold mellowing process that separates Dickel from Jack, and somehow end up debating naps, ice houses, and who's going to buy Brown-Forman. Hosted on Acast. See acast.com/privacy for more information.

Rob and Houston crack open a bottle that's been sitting on the shelf way too long. Highland Park 12 Viking Honour. From Orkney, a tiny island ten miles off the northern tip of Scotland where the wind blows so hard you can tell what religion a guy is by his travel pants. The whole thing was started by a guy named Magnus, a church officer who hid barrels under the pulpit and faked a smallpox outbreak to keep customs away. A man of God doing the Lord's work. Here's the thing about this whisky though. The peat is unlike anything else out there, and it comes down to one simple fact about the island itself. Something most people never think about. Tune in to find out why it matters. Hosted on Acast. See acast.com/privacy for more information.

Rob and Mark crack open a bottle that's been sitting in the dark for a couple years in Houston's basement. This week they're pouring Driftless Glen Single Barrel Bourbon from Baraboo, Wisconsin. A double gold winner from the San Francisco Spirits Competition that most of the whiskey world still hasn't found yet. There's a geography lesson (Rob holds his own), a story about glaciers that somehow makes a bourbon taste better, and the slow realization that Wisconsin has been quietly making something special. Ninety-six proof, five years old, warm all the way through. Hosted on Acast. See acast.com/privacy for more information.

Rob and Mark sit down with Ray and Patrick from Johnson Brothers and Jason Dvorak from Mr. Liquor in Rapid City for something genuinely special. They're barrel picking a Two XO Gem of Kentucky, and if you know what that means, you already know why this episode matters. If you don't, they'll catch you up. Six barrels. One pick. And a unanimous decision that honestly surprised nobody by the end. Along the way they dig into the wild origin story of Two XO, what it actually means to be a blender at that level, why the Gem of Kentucky is now barrel-program-only, and what separates a good bourbon from one that makes you stop talking mid-sentence. Plus tasting notes ranging from "breakfast pastry" to "hot tamale" to "what's in grandpa's pocket." It's whiskey education wrapped in a really good hang. Hosted on Acast. See acast.com/privacy for more information.

This one starts with a near heart attack… a very expensive bottle of Wild Turkey Master’s Keep almost takes a dive off the table, and somehow that sets the tone perfectly. From there, it turns into a laid-back deep dive into Wild Turkey’s surprisingly scrappy origin story, why the everyday stuff gets misunderstood, and what makes Master’s Keep feel like something a little different. There’s some real talk about proof, sweetness, and that lingering finish that hangs around longer than expected. Then things shift into a full-on recap of the Mountain West Whiskey Festival, what worked, what surprised everyone, and why the whole thing felt less like a tasting and more like an experience you didn’t want to leave. Good whiskey, great food, a few behind-the-scenes moments, and the kind of conversation that only happens when nobody’s trying too hard. Hosted on Acast. See acast.com/privacy for more information.

In this special bonus episode of Whiskey@Work, Mark Houston takes you inside the Mountain West Whiskey Festival at the historic Hotel Alex Johnson in Rapid City. Instead of the usual studio conversation, this episode walks through the festival itself, featuring conversations with whiskey enthusiasts, industry insiders, and newcomers discovering the spirit for the first time. Upstairs in the Presidential Suite, Jed Lirette leads a private tasting for raffle winners featuring Jack Daniel’s 10, 12, and 14 Year expressions along with Tanyard Hill and the Toasted Heritage Barrel. From rare pours to the camaraderie of the whiskey community, this episode captures what makes a night like this unforgettable. Pour yourself something good and join us for a behind-the-scenes look at one of the region’s most unique whiskey events. Hosted on Acast. See acast.com/privacy for more information.

This week on Whiskey@Work, the guys pour a few glasses and wander through the story behind one of the most recognizable names in Scotch. The conversation starts with the surprisingly scrappy origins of Johnnie Walker, a grocery store kid who blended tea before blending whisky, and the clever ideas that turned his family brand into a global icon. Then things get interesting on the tasting table. Matt D’Hont from Johnson Brothers and Diageo stops by with a lineup that sparks plenty of reactions. The crew explores the brand-new Johnnie Walker Black Cask, a bourbon-barrel take on a classic blend designed to welcome bourbon drinkers into the Scotch world. From there, the night drifts into smoky territory with Lagavulin 11, a sweet-peat Islay that surprises even the skeptics. A Caribbean rum-finished Crown Royal sneaks into the lineup, and the episode wraps with an unexpected palate cleanser that nobody saw coming. Stories, history, a few strong opinions, and several pours later, one thing becomes clear. The best part of whiskey often happens around the conversation that comes with it. Hosted on Acast. See acast.com/privacy for more information.

On this episode of Whiskey@Work, Rob and Mark sit down with master blender Brad Benson from Little Round Still in Minnesota and dig into what happens when a small distillery decides to do things its own way. Brad walks through the unlikely path that took him from whiskey enthusiast to master blender, the challenges of making bourbon outside the traditional Kentucky map, and why Minnesota’s climate creates a completely different kind of aging story. Along the way, the guys taste their way through several bottles including Gunflint Whiskey, Boathouse Bourbon, an eight-year rye finished in Andean oak, and a few experimental barrel finishes that push the boundaries of what craft whiskey can be. The conversation drifts into barrel science, unusual woods like mizunara and sakura, honey-cask experiments, and the philosophy behind making whiskey that people actually drink instead of leaving on a shelf. It’s a laid-back conversation about craft distilling, wild experimentation, and what happens when a three-person team decides to chase flavor instead of hype. Grab a glass and listen in. Hosted on Acast. See acast.com/privacy for more information.

What starts as a casual catch-up turns into a full-on taste test showdown when Justin from Windsor Block crashes the studio mid-recording. On the table? A 20-year Canadian rye with a name you won’t forget and a flavor profile that sends the guys spiraling into childhood firecracker memories. Let’s just say not every “lost barrel” story ends in glory. Then, in true Whiskey@Work fashion, the crew pivots. They crack into Thirteenth Colony out of Georgia and stumble into a deeper conversation about forgotten whiskey history, mash bills, marketing muscle, and why some brands don’t need a celebrity face to move bottles. Oh, and before it’s all over, they break down what you’ll taste inside the Presidential Suite at Mountain West Whiskey Fest… including a pour that would cost you hundreds anywhere else. It’s smoky. It’s snarky. It’s the kind of episode that makes you grateful for palate cleansers and good friends who tell the truth. Pull up a chair. Hosted on Acast. See acast.com/privacy for more information.

This week on Whiskey@Work, we climb way past safe territory and straight into hazmat country. Rob and Mark post up at the Windsor Bar with Justin Henrichsen and crack bottles that most airlines would politely confiscate. We’re talking 140 proof and up. A Canadian cask strength that drinks suspiciously easy. A George T. Stagg that smells like a candy bar and hits like a freight train. And a 161 proof Wyatt Earp blend that tastes like someone tucked a cigar inside the barrel and forgot about it for 13 years. Along the way, there’s scooter crashes, single barrel picks, forgotten rickhouse science, and the eternal question… can you actually enjoy whiskey this hot, or is it only for showing off? It’s big proof, bigger personalities, and a reminder that sometimes Mother Nature makes the best blend of all. Pour carefully. Hosted on Acast. See acast.com/privacy for more information.

On this episode of Whiskey@Work, Rob and Marc pour a glass of Doc Holliday 7-Year Straight Bourbon and immediately realize something important… time matters. A lot. The conversation drifts through bourbon’s recent sales slump, the rise of canned cocktails, Four Roses changing hands, and why some whiskeys disappear only to come roaring back. Along the way, they chase tangents about Canadian grudges, Frank Sinatra, dream whiskey jobs, and what makes a bottle worth revisiting. It’s one part tasting, one part industry gossip, and one part two friends enjoying a pour that finally delivers Hosted on Acast. See acast.com/privacy for more information.

The Black Hills Stock Show is in town, so Rob and Mark cowboy things up with a bottle that feels ripped straight out of Tombstone. This week, it’s Doc Holliday Bottled in Bond from the World Whiskey Society, a whiskey built on story, character, and a whole lot of attitude. Along the way, they dig into who Doc Holliday actually was, dentist turned gunslinger, terminally ill, sharp-tongued, loyal to a fault, and permanently linked to Wyatt Earp and the shootout near the O.K. Corral. Myths get unpacked, movie moments get debated, and history gets a little dusty. The bottle looks incredible. The stopper is cool. The whiskey is… complicated. Opinions land where they land. History, bourbon, cowboys, and a Stock Show mindset. It’s a ride. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Whiskey@Work, Rob and Mark sit down with Mitch McKeithan from the Alex Johnson Hotel to talk whiskey cycles, allocation games, and why relationships matter more than hype. They dig into how the bourbon world got here, where it’s headed, and why the Mountain West Whiskey Festival landing inside a 1920s landmark feels like fate. Along the way, there’s hotel history, celebrity run-ins, haunted rooms, cigars on the roof, and a reminder that whiskey has always been about stories first… bottles second. March 7 is coming fast, and this episode sets the mood. Hosted on Acast. See acast.com/privacy for more information.

This week on Whiskey@Work, Rob and Mark crack open a bottle that looks like it belongs next to a designer lamp instead of a dusty rickhouse. Frank August Case Study No. 6 is all about first impressions, from a minimalist bottle to a surprisingly bold pour. Along the way, the guys wrestle with sourced bourbon, high proof heat, price tags that raise eyebrows, and the bigger question lurking behind the glass… does bourbon need to look a certain way to be taken seriously? It’s a laid-back conversation about design, taste, hype, and whether a beautiful bottle can carry its weight in a cooling bourbon boom. Hosted on Acast. See acast.com/privacy for more information.