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Who was it that came up with the 51% rule and the modern rules for straight whiskey in America? Meet today's legend on the latest episode of Whiskey Lore's Hall of Legends.

GUEST: Martin Markvardsen (Senior Global Brand Ambassador, Highland Park) What does it take to capture the flavors of Scotland in a bottle? In this episode, Drew Hannush sits down with Highland Park's Martin Markvardsen, who is celebrating 20 years with the Orkney distillery, to explore the history, people, place, and process behind one of Scotland's most complex single malts. From heather-rich Orkney peat and island maturation to the stories of illicit distillers and Martin's own unlikely journey into whisky, discover what makes Highland Park taste unmistakably like Highland Park. In This Episode Why Orkney peat tastes different Peaty versus smoky: is there a difference? Why PPM doesn't tell the whole story Does sea air really affect aging whisky? How Orkney dramatically reduces the angel's share The illicit distiller behind Highland Park Why Highland Park still floor malts Can stainless steel replace wooden washbacks? Tasting whisky through memories, not flavor notes The best time to visit Orkney SHOW NOTES: whiskeylore.org/interviews JOIN THE SPEAKEASY: patreon.com/whiskeylore

Hero on one side of the border, villain on the other. Meet the second inductee into the Whiskey Lore Hall of Legends.

Welcome to a new series, where we meet whiskey legends who helped bring us the spirits we know and love today. Today, you'll meet our first inductee. Stay tuned for details on how you can help determine future Whiskey Lore Hall of Legend inductees.  Support my mission to bring real history to whiskey fans: patreon.com/whiskeylore

Welcome to the conclusion of Chapter 3 of The Lost History of Bourbon. Today, we will conclude our investigation into Rep. Virgin Chapman's claim that Jacob Spears of Bourbon County built the first distillery west of the Alleghenies and made the first straight Bourbon whiskey. We're on the edge of the Whiskey Revolution and a developing of markets for Bourbon whiskey. And we're still in the 18th century. Hold on folks. There is a lot of Bourbon history that has never been fully told. You'll hear it in these rough draft episodes from my upcoming book The Lost History of Bourbon.

Welcome to another packed episode of whiskey knowledge from the origins of Bourbon. The frontier is being settled, the word Bourbon reaches Kentucke Country, and now it's time to dig deeper into early distilling. In the first part of Chapter 3, we'll dig into the story of one of the candidates for first distiller. If you know me, you know how I feel about claiming firsts, so expect a skeptical take. Then, we'll head toward finding a market for all of this whiskey as we arrive at the second half of the chapter. It's a unique take on Bourbon history and a rare opportunity to hear the rough draft of a history book as it is being written. Enjoy! Drew Hannush

From out of the wilds of Kentucke country a frontier region develops into a community. Little do these residents know, but their area will become famous for the whiskey it creates. Enjoy this special event as I continue to release the rough draft of my book The Lost History of Bourbon. Welcome to Chapter 2.

Welcome to the second half of Chapter 1 of The Lost History of Bourbon. Here is your chance to hear the writing of a book - as it happens. That means sometimes changes come about and this episode contains a refreshed middle section to the chapter as well as its conclusion. Enjoy more of the set up for the arrival of Bourbon County and the spirit that took on its name. Cheers, Drew

GUEST: Jeremy Buchanan (Owner & Distiller, Hartfield & Co.) What does it mean to make Bourbon in Bourbon County? For Jeremy Buchanan, it means more than putting whiskey in a bottle, it means reconnecting with a forgotten distilling tradition that helped give Bourbon its name. In this episode, Drew Hannush sits down with the owner of Hartfield & Co. Distillery to explore the county's lost whiskey legacy, the philosophy behind Hartfield's pre-Prohibition approach to distilling, and why local grain may be just as important as the limestone beneath it. In This Episode Bringing bourbon back to Bourbon County Why the county forgot its own whiskey history The story behind Hartfield's "pre-Prohibition" bourbon Does grain matter more than the barrel? Sourcing every grain close to home Why six-gallon barrels became an advantage Rethinking modern distilling techniques Gravity-fed whiskey making in a historic building How small distilleries preserve big ideas Reclaiming Bourbon County's forgotten legacy JOIN THE SPEAKEASY: patreon.com/whiskeylore

Enjoy a unique experience as I write a whiskey history book and give you a sneak preview of the rough draft. The Lost History of Bourbon takes you back to the origins of the spirit and reveals the forgotten history that gave Bourbon its good name. Enjoy the stories and the grand reveal - and tell a friend. Cheers, Drew

GUESTS: John Kelly (CEO) & Graeme Millar (Master Distiller), Belfast Distillery Company Belfast was once one of the world's great whiskey capitals, but for decades its distilling heritage lay dormant. In this episode, Drew Hannush reunites with Belfast Distillery Company CEO John Kelly and Master Distiller Graeme Millar to explore the rebirth of McConnell's Irish Whiskey, the remarkable transformation of Belfast's historic Crumlin Road Jail into a working distillery, and the philosophy guiding one of Northern Ireland's most ambitious whiskey projects. Along the way, they discuss McConnell's rich past, the future of Irish single malt, and why Belfast is once again becoming a destination for whiskey lovers. In This Episode The revival of Belfast's legendary McConnell's brand Why Crumlin Road Jail became a distillery Restoring a prison while preserving its history Belfast's forgotten role in Irish whiskey The rise and fall of McConnell's in the 1800s Graeme Millar's vision for triple-distilled single malt Creating a distinctive Northern Irish whiskey style Building flavor through careful distillation and maturation Behind the scenes of McConnell's visitor experience Belfast's growing reputation as a whiskey destination SHOW NOTES: whiskeylore.org/interviews JOIN THE SPEAKEASY (AND GET THE COUPON CODE): https://www.patreon.com/whiskeylore/posts/ep-141-irish-new-164366456

GUEST: Jason Fruits (Old 55 Distillery CEO & Co-Founder) Some distillers inherit tradition. Others build their own path from the ground up. In this episode, Drew Hannush sits down with Old 55 Distillery co-founder and distiller Jason Fruits to explore how a family grain business became one of America's most distinctive estate distilleries. From growing the grain to questioning nearly every accepted practice in whiskey making, Jason shares why he believes there are better ways to craft exceptional bourbon—and why being in the middle of Indiana corn country may be his greatest advantage. In This Episode Why "farm-to-glass" changes everything The business behind an estate distillery Choosing a hybrid still over convention Distilling on grain instead of beer Why Jason takes such a narrow hearts cut Can cool aging outperform Kentucky heat? The surprising role of enzymes Building a 100% sweet corn bourbon Why he calls his whiskey "Ferraris, not Fords" How family legacy shaped Old 55 SHOW NOTES: whiskeylore.org/interviews JOIN THE SPEAKEASY: patreon.com/whiskeylore

It's time to get past the marketing and historical redirects and get down to the business of discovering the true origins Bourbon. It's a story you might think you know. But do you really?  It's time to toss out 90% of the myths and lore and starting fresh, looking for the people who made America notice this thing we call Bourbon. And like the story of Tennessee whiskey, this reveal of the story will be part of a book. That book is not yet written, but you have the unique opportunity to hear it AS it is being written. I've outlined the chapters, completed most of the research, and all that's left are a few interviews and the crafting of the prose.  What you're going to hear over the next few months is a rough draft of the book. Items may be added and subtracted. But doing this as a release to you, my podcast family, helps me keep you satisfied with new historical content, while it keeps me motivated to provide the next chapter. This preface will explain the scope and why I think this book is so important in correcting our understanding of the origins of Bourbon. Enjoy listening and return for our next Monday episode, when you'll hear Chapter 1 of The Lost History of Bourbon. And to catch any bonus content and supplemental information, become a member of the Whiskey Lore Speakeasy or Club 1897. https://patreon.com/whiskeylore  Cheers and slainte mhath, Drew © 2026 Travel Fuels Life, LLC

GUEST: Nora Ganley-Roper & Adam Polonski (Lost Lantern Founders) Independent bottlers have long helped whiskey lovers discover hidden gems in Scotland, but the concept is only beginning to take hold in America. In this episode, Drew Hannush sits down with Lost Lantern founders Nora Ganley-Roper and Adam Polonski to explore how they're introducing craft distilleries from across the country to new audiences—and we'll go behind the scenes to find out why blending Bourbon from all 50 states was such an ambitious project. In This Episode The weakness of warehouse tasting Does a whiskey change during shipping? Building a blend that doesn't become a muddle The challenge of finding Bourbon in every state Why some barrels have "sharp elbows" How they map flavor before blending Which is harder, 13 states or 50 The hidden psychology of tasting whiskey What makes a whiskey worth bottling SHOW NOTES: whiskeylore.org/interviews JOIN THE SPEAKEASY: patreon.com/whiskeylore

GUEST: John Pawluk (Twisted Cow Distillery Founder and Distiller) Some distillers master tradition. Others ask why the tradition exists in the first place. In this episode, Drew Hannush sits down with Twisted Cow founder and distiller John Pawluk, whose gift of curiosity has led him to challenge long-held assumptions about fermentation, copper, grain, barrel aging, and flavor development. There is plenty of discussion around one of John's favorite tools for stretching his abilities-the iStill. Enjoy this return to long-form discussions about why and how whiskey is made. It's a fascinating look inside the mind of a whiskey maker who refuses to accept "because that's how it's always been done." In This Episode Why curiosity drives better whiskey Building flavor before the barrel Rethinking copper's role The science of fermentation Why grain origin matters Stone mills versus hammer mills Barrel proof and flavor evolution Learning from tradition, not following it Experimenting with blue corn and heirloom grains Creating a distillery built for discovery TRANSCRIPTS: whiskeylore.org/interviews JOIN THE SPEAKEASY: patreon.com/whiskeylore