Ben Holladay's stagecoach fortune funded a bourbon distillery built into a Missouri limestone cave in 1856. We taste the wheated Straight Bourbon it makes today and let the pour speak for itself.

Bill Samuels Sr. burned his family's rye recipe and started over with wheat. His wife Margie designed everything else — the wax, the bottle, the name.

Weller Full Proof is the muscle of the Weller vertical — 114 proof, non-chill filtered, and once upon a time an actual shelf-sitter. Here's why it's still worth grabbing if you spot one.

Maker's Mark's 2026 Wood Finishing Series release, tasted after three years of lost interest in the series. Tasting notes, the BEP comparison, and an honest verdict on whether it's worth chasing.

Blue Note's new Small Batch Wheated Bourbon Blend, tasted and reviewed. A Green River-sourced pour, a covid-era store pick that started it all, and an honest verdict on whether it's worth buying two.

The single most useful thing on a bourbon label isn't the age or the proof — it's the mash bill. Here's how to read it.

Bourbon gets its flavor from charred oak. Barbecue gets its bark from carbon and smoke. They're closer cousins than most pairing guides give them credit for.