Transitions and Toasts: A Week of New Chapters in Bourbon and Mead
B&M Digest, Volume II, Issue 24
This week’s pour is all about change, celebration, and a bit of rebirth in the world of craft spirits. Heritage Distilling Company is closing all of its Washington and Oregon tasting rooms as it pivots toward a leaner, partnership-driven business model. Meanwhile, Pennsylvania’s Space Time Mead and Cider Works is regenerating under new leadership, with Melody and Kyle Stout stepping in as Dan Schreffler enjoys a well-earned retirement—and they’re celebrating with a Halloween party and a new Quakertown location. And finally, Ross & Squibb Distillery is channeling old-school glamour with the return of its Remus Gatsby Reserve 15-Year Bourbon, honoring the centennial of The Great Gatsby with a release as rich and decadent as the Jazz Age itself. Grab a glass—there’s plenty to toast this week.
Knob Creek Unveils 21-Year-Old Bourbon, the Oldest Release in Its Storied History
The James B. Beam Distilling Co. has introduced Knob Creek 21 Year Old, the oldest and most mature bourbon ever released from the iconic Kentucky distillery. Aged for more than two decades in Kentucky rackhouses and bottled at 100 proof, this limited-edition expression embodies Knob Creek’s signature pre-Prohibition style with remarkable depth and balance. Hand-selected barrels deliver aromas of seasoned oak and caramelized sugar, with rich layers of charred oak, fruit, and toffee on the palate. Master Distiller Freddie Noe called it “bold and full of character,” a testament to patience and craftsmanship. Arriving nationwide just in time for the holidays, the 21 Year Old will retail for $249.99 in a collectible presentation box—inviting bourbon enthusiasts to savor a rare piece of Knob Creek history neat and unhurried.
Ross & Squibb Revives Remus Gatsby Reserve for The Great Gatsby’s 100th Anniversary
Ross & Squibb Distillery has announced the return of Remus Gatsby Reserve 2025 Edition, a 15-year-old straight bourbon crafted to celebrate the centennial of The Great Gatsby. Bottled at 102.8 proof and featuring the distillery’s signature 21% rye mash bill, this ultra-limited release delivers notes of cherry, vanilla, and oak with a rich, lingering finish. Master Distiller Ian Stirsman described it as a “legendary pour” showcasing the distillery’s finest reserves. Retailing for $199.99, the 2025 edition arrives in an Art Deco-inspired bottle with a scannable fireworks feature and will be available in select markets this October—just in time for Gatsby-themed centennial celebrations in New York.
Green River Offers Free Custom “Salute to Service” Labels for Bourbon Lovers This Holiday Season
Green River Distilling Co. is spreading holiday cheer with its new “Salute to Service” personalized label program—inviting fans to honor loved ones with free, custom bottle labels. Available now through year’s end at GreenRiverWhiskey.com/Army, participants can create a tribute label for any 750mL bottle of Green River Kentucky Straight Whiskey or the limited Army 250th Anniversary release. Labels can also be claimed in person at Green River’s Owensboro distillery or Louisville tasting room beginning November 3. The Army 250th Anniversary Bourbon, bottled at 111.1 proof and priced at $49.99, celebrates service members with proceeds benefiting military family and veteran support organizations. Featuring rich notes of caramel, cocoa, and toasted oak, this commemorative release captures Green River’s hallmark blend of heritage, craftsmanship, and heartfelt Kentucky tradition.
Horse Neck Unveils 2025 Founders Barrel Select 9-Year Bourbon — Only 599 Bottles Available
Horse Neck is celebrating its craftsmanship with the release of its 2025 Limited Edition Founders Barrel Select 9-Year Bourbon — a bold, high-rye Kentucky bourbon limited to just 599 bottles. Aged in #4 Alligator char barrels and crafted from a mash bill of 65% corn, 28% rye, and 7% malted barley, this small batch blend delivers a refined balance of caramel, oak, spice, and dried fruit. Each bottle bears the personal stamp of approval from Horse Neck’s founders, who oversaw the final tasting and blending. Fans can secure their bottle online at HorseNeck.com with free shipping using code SHIPFOUNDERS25, or pick one up in person at an upcoming Horse Neck event. Once these bottles are gone, they’re gone — a fitting toast to Horse Neck’s bold, smooth legacy.
Heritage Distilling to Close All Northwest Tasting Rooms by Year’s End
Heritage Distilling Company announced it will close all five of its retail tasting rooms in Washington and Oregon by December 31 as part of a cost-cutting and restructuring effort. Citing steep taxes, regulatory hurdles, and shifting consumer habits, the distillery plans to adopt a leaner, asset-light model focused on direct-to-consumer sales, wholesale growth, and partnerships through its Tribal Beverage Network. CEO Justin Stiefel said the move will save more than $5 million annually while allowing Heritage to reinvest in higher-margin opportunities. Affected employees will receive severance, paid-out sick time, and continued health coverage as the company transitions away from its traditional tasting room footprint.
Dowling Distillery Honors Van Alstyne’s Fiery Past with “Conflagrate” Bourbon Release
Dowling Distillery is rekindling local history with Conflagrate, the latest release in its Interurban bourbon series, paying tribute to the 1921 Christmas Day fire that destroyed Van Alstyne’s Interurban railway station. Co-founders Steve and Nick Dowling crafted the bourbon as a nod to that fateful morning, capturing “the wood, fire, smoke, and corn” that once filled the air. Produced in true pre-Prohibition fashion using local grains and small-batch methods, Conflagrate continues the Dowlings’ mission to honor each stop along the historic Interurban railway connecting Texoma to the DFW area. Following releases inspired by the Denison-Sherman and Howe stations, this third edition celebrates Van Alstyne’s place on that storied line. Conflagrate will be available to the public starting November 8.
Locke + Co. Expands Big Blaze Bourbon to Support Colorado Wildfire Prevention
Locke + Co. Distillery is releasing the second batch of its Big Blaze Bourbon this November, using aspen wood harvested from trees burned in Colorado’s 2020 East Troublesome Fire. Each bottle raises $3 for Grand County’s Fire Assessment and Mitigation Program, helping identify and manage high-risk fire zones. After the first small batch sold out in 2024 and generated $1,500, this statewide release aims to raise over $4,500. Co-founder Rick Talley, whose family has deep ties to the Grand Lake area, says the whiskey’s naturally smoky flavor reflects both the fire’s legacy and the community’s resilience. With enough reclaimed aspen for several future releases, Big Blaze continues to turn loss into renewal—one smoky sip at a time.
Laissez Versez Wins “Best in Show” at 2025 TAG Global Spirits Awards
Baton Rouge’s own Laissez Versez Distillery has captured Best in Show in the American Bourbon Blend category at the 2025 TAG Global Spirits Awards for its Straight Bourbon Whiskey ‘Reserve.’ The small-batch craft bourbon also earned a Gold Medal, rising above international competitors in one of the industry’s most respected blind-tasting competitions. Co-founders John Hampton and Justin Peck credit the win to their Louisiana-made approach that blends tradition, innovation, and local character. Described as rich with caramel, toasted oak, and soft vanilla, the award-winning Reserve is available for a limited time at the Baton Rouge distillery and select Louisiana retailers—proof that southern craftsmanship can shine on the world stage.
Space Time Mead and Cider Works Enters New Era with Fresh Ownership and Quakertown Expansion
Pennsylvania’s Space Time Mead and Cider Works is charting a new course as longtime owner and mead-maker Dan Schreffler retires, passing the reins to Melody and Kyle Stout of Stout’s Bottleworks. The transition will unfold over the next few years, ensuring Space Time’s tradition of high-quality mead, cider, and wine made from local ingredients continues strong. To celebrate, the team will open a new retail location at Quakertown Farmer’s Market (Unit 217)and host a Halloween Party on November 1–2, featuring new meads, local craft beverages, and bottle sales. The original Dunmore production site will reopen most Saturdays starting November 15, with appearances scheduled at several regional markets through December. Space Time’s “regeneration” promises to blend experience and fresh energy, keeping the Pennsylvania craft mead scene buzzing well into the future.
Ironroot Republic Unveils Trio of Fall Releases This Saturday
Denison, Texas’s Ironroot Republic Distillery is kicking off November with a whiskey lover’s dream lineup. Three new releases—Cellar Reserve, Harbinger Single Barrel Hazmat, and Apotheosis VII—drop this Saturday, November 1, at 10 a.m. Cellar Reserve ($69.99) is a triple-finished blend aged in Pineau des Charentes, Sauternes, and Rivesaltes casks, adding layers of fruit complexity. Apotheosis VII ($79.99) returns with Harbinger bourbon finished two years in Palo Cortado sherry casks, bringing rich maple, spice, and fruit notes. Both will be available online on Friday at noon for pickup on Saturday. The boldest of the bunch, Harbinger Single Barrel Hazmat ($49.99 for 375mL), clocks in at 151 proof and will only be sold in person at the distillery—first come, first served.
Zydeco Meadery Brings Louisiana Soul to Massachusetts Mead
Eric and DeAundra Depradine, the husband-and-wife team behind Zydeco Meadery, are proving that mead is far from medieval. After years of crafting honey wine across Louisiana and Missouri, the couple has brought their passion to North Attleboro, Massachusetts. Named after the vibrant Creole music of their Louisiana roots, Zydeco Meadery currently offers four meads, including the standout Yankee Heritage Cyser—a New England-inspired blend of apple juice and knotweed honey. The recipe was born after a visit to Western Massachusetts’ Cider Days, where Eric reimagined colonial-style cider into a mead rich with apple, raisin, and honey notes. Though he aims to keep production small for quality and stability, Depradine hopes to one day expand or even open a restaurant. For now, Zydeco’s meads can be found at local markets and Ryan & Casey Liquors in Greenfield, keeping the centuries-old honey wine tradition alive with a Southern twist.
Four Roses Bourbon Distillery Reportedly Up for Sale
Kirin, the Japanese conglomerate that owns Four Roses, is reportedly seeking a buyer for the U.S.-based bourbon distillery, with a price tag around $1 billion, according to the Financial Times. The move aligns with Kirin’s broader strategy to focus on wellness and nutrition businesses, following acquisitions like Fancl. While neither Kirin nor UBS has officially commented, sources suggest the sale could involve a joint venture rather than a full divestiture, with initial bids expected as soon as November.
Mead Mile Festival Returns to Front Royal for Fun and Philanthropy
Honey & Hops Brew Works is bringing back the Mead Mile Race and Festival for its second year in Front Royal, supporting the Movember Foundation and men’s health initiatives. Participants sip 8 ounces of mead and run a quarter-mile loop four times, totaling one mile and 32 ounces of mead. The event features live music, food trucks, craft vendors, a beer garden, and a new kid-friendly Sprite Sprint. Costumes are encouraged, with prizes for the top three, and medals awarded to the top male and female finishers in each age group. The festivities kick off Saturday morning at Chester Street by John Marlow Plaza, promising a lively day of community, music, and mead for a meaningful cause.
MeadKrieger Meadery Sweeps Medals at 2025 Colorado Governor’s Cup
Loveland’s own MeadKrieger Meadery brought home medals for all seven of its entries at the 2025 Colorado Governor’s Cup Wine Competition, showcasing the growing strength of the state’s mead scene. Competing among 251 entries from across the West, MeadKrieger earned gold for its Olena (Orange Blossom Session Mead), three silvers for Traditional Oak-Barrel Aged, Ragnarbaer (Raspberry), and Oderir (Spiced), and bronzes for Baldrbaer (Blueberry) and Kvasir (Cherry). The MeadKrieger team said the recognition reflects their “creativity, attention to detail, and craftsmanship.” The competition, hosted by the Colorado Wine Industry Development Board, highlights the state’s best wines, ciders, and meads—affirming MeadKrieger’s place among Colorado’s top producers.
Templeton Unveils First Iowa-Distilled Single Barrel Rye
Templeton Distillery has released its first Single Barrel Rye Whiskey crafted entirely in Iowa, marking a major milestone in the brand’s shift from sourcing to distilling its own spirits. Bottled at cask strength and made from a 95% rye, 5% malted barley mash bill, this limited-edition expression captures the individuality of each barrel while celebrating Templeton’s small-town roots and community craftsmanship. Described as bold and complex with layers of spice, oak, and subtle sweetness, the whiskey reflects years of dedication since the distillery opened nearly eight years ago. Priced at $49.99, the release is now available at select retailers and online—offering whiskey fans a true grain-to-glass taste of Templeton, Iowa.
Silverbelly Whiskey Honors Alan Jackson with “Last Call” Bourbon
Silverbelly Whiskey has unveiled Silverbelly Last Call, a special limited-edition bourbon celebrating country legend Alan Jackson’s 67th birthday. Aged a minimum of 6.7 years and bottled at 101.7 proof—both nods to Jackson’s birth date of 10/17/1958—the Tennessee-made straight bourbon features a unique mash bill and rich, commemorative flavor profile. Only 1,958 bottles were released, symbolizing Jackson’s birth year, and are available online and in select states. The launch coincides with Jackson’s sold-out Last Call: One More for the Road – The Finale concert in Nashville next June. Silverbelly also rolled out its fifth small batch, Don’t Rock the Jukebox, and its first 375ml bottle, Little Bitty, rounding out a birthday celebration that blends country music and fine whiskey.
State Line Distillery Unveils 5-Year Rye Whiskey, a Grain-to-Glass Milestone
Madison, Wisconsin’s State Line Distillery has released its first five-year Rye Whiskey, a limited-edition spirit available only at its tasting room. Crafted by founder and Heriot-Watt–trained distiller John Mleziva, the whiskey reflects years of dedication to Wisconsin’s agricultural heritage and traditional methods. Distilled from heritage grains sourced in the Driftless Region and aged five years, the small-batch rye showcases the depth and craftsmanship that define State Line’s grain-to-glass philosophy. Mleziva invites enthusiasts to “taste it where it was made,” emphasizing the hands-on connection behind the whiskey. With no online sales and limited supply, this tasting-room-exclusive release is expected to sell out quickly.
Town Branch Unveils 16-Year Bottled-in-Bond Kentucky Single Malt
Lexington’s Town Branch Distillery has released Archive Series Vol. 2, a 16-year Bottled-in-Bond Kentucky Single Malt Whiskey priced at $399.99. This rare, 100-proof, non-chill-filtered single-barrel release continues the Archive Series launched in 2024, which showcases some of the oldest Kentucky single malts ever bottled under bond. Aged since 2009 in former bourbon barrels, this 16-year expression represents a bridge between Kentucky’s whiskey heritage and Scottish single malt tradition, crafted using Forsyths copper pot stills imported from Scotland. With only 57 bottles produced, this release underscores Town Branch’s role as a pioneer in Kentucky’s emerging single malt category.
Bespoken Spirits Wins Best in Class at NYWSC for The Garden Reserve Bourbon
Kentucky-based Bespoken Spirits has taken home Best in Class Straight Bourbon at the 2025 New York World Spirits Competition for its newest release, The Garden Reserve. Crafted in partnership with Johnnies Collective, the NIL organization supporting St. John’s University athletes, this 114-proof bourbon blends New York sports pride with Bespoken’s signature wood-finishing technology. Each bottle sale directly supports St. John’s student-athlete initiatives, tying community impact to award-winning craftsmanship. Judges praised The Garden Reserve for its balance, complexity, and warmth—hallmarks of Bespoken’s innovative approach that has already earned the brand over 270 global accolades.
Freddie Noe Opens Up: Highlights from His Reddit AMA
Jim Beam’s 8th Generation Master Distiller, Freddie Noe, recently took to Reddit for an AMA (Ask Me Anything), giving fans a behind-the-scenes look at life inside one of bourbon’s most storied families. Here are some excerpts from the AMA, copied and pasted as posted.
Question: What is the difference in flavor profile for the older the age? Does the 18 year have a distinct flavor difference than say a 15 or 12 year?
Freddie Noe: Yes, the profile differences are mostly driven due to the increased age. Knob Creek is unique as we do not store barrels on the bottom or top floor of our rackhouse, we pull from the expanded mid-cut for KC 9 & 12 year expressions. The older expressions require even more deliberate selection, using mostly the lower-mid portion of the aging areas of KC. For me, the 12-15, flavor profiles tend to lean more rich caramel into a leather/toffee, as the 18-21 you’re going to see more seasoned oak and tobacco with hints of smoke and char. These older whiskies are a great testament to the interaction of aging whiskey in new charred oak casks with time in our climate here in Clermont, KY.
Q: With American bourbon, 12 to 15 years is generally the cap. Age = more flavor. Beyond that, it starts tasting more bitter with all of the oak tannins that have seeped into it. A few can make 18 years work, but it’s rare. Scotch is a different beast and the older the better.
FN: I would love to see your comments if you get a chance to try this 21 year, the aging vessel (the warehouse itself) is a tool that complements all of the decisions we make every day to craft Knob Creek. By using lower floors and different areas of our campus where that these houses are located, we can influence the aging process and resulting flavor differently. We think we have preserved the point of being overly bitter or “oak bombed” and complimentary of the age profile associated. We chose to craft the 12, 15, 18 and now 21 year expressions to ensure that the flavor is well rounded and a great representation of Knob Creek and the age it represents. Cheers!
Q: How do you decide when a Knob Creek barrel is ready to be bottled as a single barrel pick?
FN: Generally, it starts with proof, from there we do a quality assessment for assurance. Our single barrels are now available at cask strength, so the range of barrels that meet the requirements has widened this year. Currently we offer Bourbon barrels between 110 and 130 proof, that’s because of the flavor profile we look to maintain for the brand across those individual releases. I love this evolution of our program this year as it has expanded the opportunity to explore individual taste experiences with each selection, particularly with some of my favorite sips from barrels that fall below the previous 120 proof threshold. If the barrel is out of that range it goes in our standard batching, we then have a team member assess the sensory of all our single barrels prior to moving them forward for selection. We want to make sure each barrel is defect free and of highest quality for anyone doing a selection. We also hope the whiskey is going to excite our customers and fans while offering differentiation between individual barrels.
Q: Are you ever going to bring back Knob Creek Smoked Maple. I haven’t been able to find it for a few years and it made the best Brown Derby.
FN: Smoked Maple remains available nationwide as part of our everyday Knob Creek portfolio. Check out the product locator on our website or your local retailer to find it near you.
Q: Could you tell us more about being an 8th generation master distiller? How did growing up in and with a family business impact you? I bet you have some cool stories.
FN: I am very lucky, I had a front row seat listening to my dad and grandad share our family vision, straight from my grandad on a lot of stuff he developed and then hearing him talk about his grandad Jim Beam as well. T, those times are so surreal I wish I remembered more! But other than that thinking I was able to absorb, we hosted a lot of dinners in the yard for people, it was a normal life. Trying to recruit anyone and everyone in the yard to play football, basketball or wiffle ball. My dad had to take one guy for stitches after a gold glove diving catch. He got me out, 8 stitches and a hell of a story. And true to Knob Creek, there were no shortcuts here, I wanted to learn everything about the industry from the time I was finishing college, I spent months in each department learning the end to end process. I landed as a Distillery Supervisor and Fermentation Coordinator prior to being named 8th Generation Distiller then ultimately Master Distiller. I was lucky enough to learn from my Family as well as the operators and management team that my grandad trained and taught on his watch. Having the connection to my family, the coworkers we have shared across generations and the stories handed down have impacted me greatly. I come to work with an open mind to learn, something my granddad challenged me with before his passing. That you can learn something in that distillery every day if you choose too.
Q: what are some things you do differently from the previous master distillers? what are some things that you build off of that previous master distillers did or what do you intend to continue doing that the they did? jim beam is my favorite distillery! cant wait to be back soon and get a knob creek 21 yr!
FN: Thanks for the continued support! Hmm, that’s a tough one. I approach every project with a curious mindset, a lot of people would say I get that from my Grandaddy Booker. It makes work less ‘work’ that’s for sure. One thing I do differently is to be completely involved as part of the end-to-end. I enjoy the development process from ideas to liquid through to packaging. I get excited when all the details that go into the project get out into the world and to get a chance to start understanding how fans interpret the many forms of art shared. It’s such a fascinating process. Lastly, something each generation has done well but makes each of us different is being Freddie Noe., I’ve always been taught to be myself and develop my own path in whiskey.
Q: What has been one of your favorite aspects of working under the Suntory brand? Do you collaborate with Japanese distillers and blenders more? Is there a project with them you look forward to or reminisce about? I quite enjoy legent and am curious what more will be out. Thanks for all you do!
FN: I would say the elevation of the quality of our whiskey and the acceleration/further cultivation of my curious spirit. We have worked very closely specifically over the last 5 years or so on understanding how the flavor of our whiskey develops. Regardless of the language barrier, the culture of pursuing the highest quality whiskey has brought our teams very close. We both have a constant focus on elevating the flavor of our historic brands. It tends to make the best come out in everyone when there is a connective tissue as to why we are all working towards a goal.
Q: Hi Freddie. 17 year booze business veteran and a long time fan of Beam products. Finally made a visit to the Clermont campus this spring and enjoyed a phenomenal tour of the new distillery, hands down, best tour of my Kentucky trip.
My question is how do you strike the balance between tradition and innovation, especially regarding a product like bourbon that has both a specific legal definition and a cultural expectation of what it SHOULD be?
And more of a request than a question -- JB 12 Year Signature Craft remains one of my all time favorites. I mentioned it to the tour guide and lamented that I’d probably never taste that whiskey again. Well at the end of our tasting she dipped into a back room and came back with a bottle of that Signature Craft with a couple ounces left in it and poured it for the group. What a treat. Any plans to do a release of that in the future? I find it far more elegant and supple than the KC 12 (which I do love in its own right).
FN: I think the more you understand your craft, in this case whiskey making and the rules/regulations that define it you can start to see more easily how you can push the boundaries of what’s been done without really pushing the boundaries of what something is meant to stand for.
Q: What gives beam bourbon the nutty taste profile? Little book infinite tastes like a snickers bar to me so well done on that one.
FN:In short the yeast and how it the flavor develops through fermentation, distillation and aging ultimately leads to the direction of the flavor that interacts with the barrel. A, which at 9 years old the barrel is delivering more than half of what you taste, but it all starts with the yeast in fermentation setting that direction for the whiskey. Preserving the original method, yeast propagation and passing it down generation to generation like a sour dough friendship starter, allows us to maintain the distinct family profile throughout the aging process. What you are referencing is how the oxidation occurring in the barrel impacts some of those foundational flavors from our process.
Q: I recently visited Louisville and toured a distillery - they had us do tastings paired with chocolate and I was really surprised how well it went with the bourbon. What foods do you recommend pairing with Knob Creek?
FN: My favorite is Ham (Prosciutto as many call it)! Our family took the art of grain preservation through whiskey and shared it with the world. Preserving history and lessons passed down is a big part of our family’s life. Another process passed down to me was the art of curing meat. It’s uniquely connected with the fact that the flavor continues to evolve and develop throughout the aging process, similar to whiskey. Aside from that, anything that has rich, complex layering flavors. To close the loop on Ham and meats in general, it’s the fat content. It helps to coat your pallet and allows the flavor of the meat, and the flavor of the whiskey interact across your mouth and allow you to assess the taste differently like that chocolate experience did.
Q: Can you give some insight on how barrels are picked for given products?
In other words, when barrels are filled with new make bourbon, do the distilleries place them in specific locations knowing that they’ll eventually turn into a given product (say, Knob Creek 9), or are they tasted and then that determination is made based on how they are aging?
Do certain products go to certain parts of the warehouse? Like, are barrels slated for older releases kept on lower floors so they age more gracefully, as opposed to younger releases going higher up in the rickhouse?
Thanks. I’ve been on dozens of bourbon tours and guides have never really been able to answer this question for me.
FN: Great one, one of my favorites to be asked. Our family has been making whiskey since 1795 here in KY, across that time we have really honed and crafted our skills as whiskey maker’s. Across that time the brands we have developed tend to showcase pushing those boundaries. For Knob Creek, it is our family mashbill distilled to 120 Low Wine and 130 High Wine Proof. We add only 4% off water before barreling (a great question to ask real whiskey- makers, is about dilution rates) and then we age Knob Creek in an expanded mid cut section. Which means we do not use the bottom or top floor of the warehouses. Each brand we have launched exercises different variables across those levers and other pillars in the making process that helps to develop the differentiated flavors across our portfolio. Pre and post barrel dilution rates can tell you a lot about how the flavor developed and where.
Q: Hi Freddie! Knob Creek 12year is my favorite pour. How likely are we to see a cask strength version distributed, if at all? Thanks for the great whiskey!
FN: We have enjoyed using Cask Strength as a tool to deliver distinct flavors on different releases, also a lot of heart for Single barrels at 12 or 15 years. Let’s ask everyone, should we do cask at 12 year, SIB or both in one?!
Q: What’s the point of 100 proof? Isn’t 80 proof lethal enough?
FN: 100 proof harkens back to the Bottle in Bond act, the government regulated these products to ensure high quality and safety standards to protect consumers. The notion of the initial small batch bourbon’s from my Grandaddy, Booker was to share products that demonstrated the range of American Whiskey with different proofs and ages to showcase flavor, craft and quality markers. Prior to Bottle in Bond, cask strength would have been the general notion because there were no bottles, and you would get your bourbon straight from the barrel. Knob Creek reflects this pre-prohibition style as an upper aged representation of 100 proof that allows us to deliver the robust flavor the brand is known for.
For more from the AMA, check out the full Reddit post here.
Last Call
That wraps up this week’s Bourbon and Mead Digest! From Templeton’s first Iowa-distilled Single Barrel Rye to MeadKrieger’s medal sweep and Heritage Distilling’s major restructuring, it’s clear the industry is closing out 2025 with bold moves and even bolder spirits. Whether you’re pouring a glass of Silverbelly’s “Last Call,” toasting with a medal-winning mead, or marveling at Town Branch’s 16-year single malt, there’s no shortage of stories worth sipping.
As always, thanks for reading and raising a glass with us. If you enjoy the digest, share it with a friend who loves bourbon, mead, or just good company. Until next time—drink curious, stay kind, and we’ll see you next pour.
