et me start with blessed, to be able to give yall a before the release exclusive. This spring 2026 release is paring proof points. And lets just say all bangers. But if you want my thoughts on a couple of the offerings look no further. Enjoy and Be Blessed

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Lost Lantern Explores High vs. Low Proof in New Spring 2026 Collection

Curated pairings invite whiskey lovers to explore one of whiskey’s emerging debates

Vergennes, VT (March 10, 2026)

—

This spring, Lost Lantern the Vermont based independent bottler of

American whiskey, turns its focus to one of the most spirited discussions in whiskey today: high proof

versus low proof.

While high proof whiskies, especially hazmat whiskies (those bottled at 140 proof or higher),

have developed a true cult following among dedicated whiskey drinkers, many whiskey lovers have yet to

encounter these intense, powerful whiskies. At the same time, a growing faction of whiskey enthusiasts are

gravitating toward lower proof whiskies, embracing their balance and approachability

.

Lost Lantern’s

Spring 2026 Collection is a nod to both movements.

The Spring 2026 Collection was crea

ted in honor of Lost Lantern’s newest flagship release: FarFlungBourbon 100 Proof, the first non cask strength whiskey in its award winning bourbon series. Painstakingly slow proofed to 100 proof, the whiskey is being released alongside the limited, cask strength Far Flung

Bourbon IV. The collection also includes eight cask strength single casks presented in four curated higher and lower proof pairings. Rather than declaring one style superior, the collection invites whiskey drinkers

to explore how proof

shapes aroma, texture, structure, and overall experience across styles and regions.

The single casks include whiskies from three returning partners (Boulder Spirits in Colorado, Copperworks

in Washington, and New Riff in Kentucky), as well as five new par

tners: Day’s Defile in Idaho, Montgomery

Distilling in Montana, Dread River Distilling Co. in Alabama, ASW Distillery in Georgia, and Broad Branch in

North Carolina.

“As the industry evolves, we’re seeing passionate camps emerge around proof,” said Nora Ganley Roper,

co founder and Head Blender at Lost Lantern. “Some people seek intensity and power. Others prefer balance and approachability. We’re not choosing sides: we love both higher and lower proof whiskies!

Instead, we’re exploring what each proof reveals about the whiskey itself and encouraging whiskey lovers

to make these comparisons for themselves.”

“There is no perfect proof for whiskey,” said co founder Adam Polonski. ”It depends not just on the

distillery and the whiskey, but also on when and

why you’re drinking it whether you’re enjoying whiskey on the rocks with friends,

or slowly savoring a very high proof dram to close out an evening. Proof is just one

part of a whiskey’s story, and this collection explores that.”

We are back with another Grain deep dive. This time we go to the work horse of the whiskey world. Great alone but critical in mixed mash bills. We talk history, science, and life as always. Hope you enjoy.

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The History: Why Barley?

The dominance of barley in whiskey, particularly in Scotland and Ireland, began with geographic necessity.

Climate & Survival: Distilling originated over 1,000 years ago with monks in Ireland and Scotland who lacked access to vineyards and grapes. They turned to barley because it was the heartiest crop capable of growing in the harsh, damp Northern European climate.

Economic Roots: Early Scotch was often a side activity for farmers using surplus grain. Distilling it into spirits prevented the grain from spoiling and created a portable product that could even be used as currency.

Regulatory Tradition: Over time, these practices became law. For example, Scotch Single Malt must by regulation be made from 100% malted barley.

The Science: The Biological Engine

Barley is unique because of its high concentration of natural enzymes. Unlike grapes, which contain simple sugars yeast can eat immediately, grains contain complex starches that yeast cannot digest.

Malting (The "Trick"): To unlock these starches, the grain is soaked in water to "trick" it into thinking it’s time to grow. This activates enzymes like Amylase, which are designed to feed the young plant.

Kilning (The Stop): Just as the grain begins to sprout, it is dried in a kiln to halt growth and preserve the newly created enzymes and sugars.

Mashing (The Conversion): At the distillery, the malted barley is ground into "grist" and mixed with hot water. The heat reactivates the enzymes, which then break the grain's starch down into fermentable sugars (wort) that the yeast can finally turn into alcohol.

The "Why": Flavor and Function

Beyond its biological role, barley is chosen for its specific contributions to the final spirit:

Enzymatic Powerhouse: Barley has so many enzymes that it can even convert the starches of other grains. This is why Bourbon distillers include about 10–15% malted barley in their recipes—to help process the corn.

Flavor Profile: Malted barley provides a spectrum of flavors ranging from biscuity, nutty, and toasted to chocolate or cereal notes.

Terroir: Recent studies by distilleries like Waterford show that where the barley is grown (soil, weather, environment) significantly impacts the final taste, introducing grassy, mineral, or fruity nuances.

Feature Two-Row Barley (Distiller's Choice) Six-Row Barley

Sugar Content Higher (preferred for Single Malts) Lower

Enzyme Levels Adequate for self-conversion Very high (used as an adjunct)

Yield Higher alcohol yield per ton Lower alcohol yield

When barley is kilned with peat, it transforms from a simple grain into a vessel for thousands of years of decomposed organic history.

The History: From Necessity to Style

Historically, peat was not a "flavor choice"—it was a survival necessity.

Laphroaig

Fuel Scarcity: In tree-sparse regions like the Scottish Highlands and Islands, wood was too expensive for fuel. Distillers turned to peat (partially decayed vegetation from bogs) because it was abundant and free to harvest.

The Shift: Originally, almost all Scotch was smoky. As railways brought cheaper coal and coke to the mainland in the 19th century, many distilleries abandoned peat to create "cleaner" spirits. Islay and other islands stuck with peat, turning a local necessity into a world-famous style.

The Science: "Peat Reek" and Phenols

The "smoky" flavor isn't actually from the heat of the fire, but from the smoke (peat reek) that adheres to the barley.

Sometimes you just need to chill. Sometimes you need chili. Thats what this Episode is all about. We go deep into the whole in's and out's of how to make chili and Going to Andalusia Whiskey co. Hope you enjoy. Be Blessed

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Chili and whiskey make a great pair because they share bold, complex flavors that can either complement or balance each other through chemistry and taste profiles.

Scientific & Sensory Reasons

• Capsaicin Solubility: Capsaicin, the compound that makes chili peppers hot, is soluble in alcohol. A sip of whiskey can "pick up" the capsaicin, providing temporary relief before redistributing the heat, which can lead to an "explosion of flavor" as it releases aromatic oils from the spices.

• Flavor Amplification: Higher alcohol content (ABV) acts as a flavor carrier, intensifying the perception of heat and making the spicy sensation last longer on the palate.

• The "Burn" Synergy: Both chili and whiskey provide a "warming" sensation. The heat from the peppers and the "burn" from the alcohol can create a combined sensory experience that many find satisfying.

  
  

Pairing Strategies

• Bourbon for Balance: The natural sweetness, caramel, and vanilla notes in bourbon help temper the heat of a spicy chili, acting as a counterweight to the spice.

• Rye for Intensity: Rye whiskey often has its own peppery, spicy profile, which can be used to "double down" on the heat of a very spicy chili.

• Scotch for Smokiness: Peated Scotches have a smoky, earthy character that pairs well with the charred flavors of roasted peppers or smoked meats often found in chili.

• Irish Whiskey for Smoothness: The smoothness of Irish whiskey makes it an excellent partner for milder, bean-forward, or even creamy white chilies.

  
  

Cooking Benefits

Many people also add whiskey directly to their chili recipes.

• Deglazing: Using whiskey to deglaze the pan releases caramelized sugars from the meat and vegetables, adding depth and preventing burnt flavors.

• Finishing Touch: Adding a splash of whiskey near the end of cooking provides a "spark and a lift," maintaining the spirit's character and adding unique depth to the stew.

Here is a robust recipe for Bourbon Beef Chili that uses whiskey to deglaze the pan and add deep, complex flavor.

Bourbon Beef Chili

• Prep time: 15 mins | Cook time: ~1.5 to 2 hours

• Servings: 6–8

Ingredients

• Meat: 1.5 lbs ground beef (80/20) and 1/2 lb ground pork or Italian sausage.

• Aromatics: 1 large onion (diced), 4 cloves garlic (minced), 1 bell pepper, and 1–2 jalapeños (seeded and diced).

• Liquid: 1/2 cup Bourbon (e.g., Buffalo Trace or Maker's Mark), 1 cup beef broth, and 12 oz dark beer (optional).

• Base: 28 oz crushed tomatoes, 2 tbsp tomato paste, and 2 cans (15 oz) kidney or pinto beans (rinsed).

• Spices: 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1–2 tbsp brown sugar.

• The "Secret" Boosters: 1 tbsp unsweetened cocoa powder and 1 tsp Worcestershire sauce.

  
  

.

Holy Moly we are back at it again. This time I am honored to have Sammy Head Blender at Found North. Lets just say the show was so good we had to do it again. We chat about it all but mainly there new release Peregrine Batch 3. Coming in with a 20 year age statement. and finished in cognac armagnac and new oak. 119.8 proof. Lets just say its bonkers. Enjoy.

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Found North WhiskyAt Found North, we make blended Canadian whisky for whisky enthusiasts. We work with Canadian distilleries to source well-aged, well-made distillates, which we further mature and blend in the U.S. We are extremely meticulous in our wood selection and aging process, our blending process and all of the important details that impact the quality of the whisky. Every Found North release is cask strength with no additives or chill filtration.Each year, we release 1-2 Batches and 1-2 High Altitude Collection whiskies. We also release 1-2 whiskies exclusively for our mailing list. At present, all of our releases sell out immediately, so we use a lottery system. Like our whisky-making process, we try to be as thoughtful as possible about how we get our whisky to our supporters. If you participate consistently, you will get bottles of Found North.We love what we do. We’re thankful to all of you for appreciating the way we make whisky so that we can keep exploring the boundaries of what Canadian whisky can be.

When I tell you I'm stoked for y'all to see this, is an understatement. Brenden is doing small batch Irish whiskey the right way, no shortcuts. No BS just great whiskey. But don't take my word for it , you gotta check it out. Cheers.Killowendistillery.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...About KillowenThe most authentic of distilleries, Killowen Distillery is seated in the heart of the Mournes in County Down where horizons are framed by sweeping hills that slope gently into the sea. It is a place where old traditions and the finest natural resources have been blended to produce world class craft spirits.Our PeopleFounded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey.Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.Our ProcessKillowen have selected two handmade artisan stills named Christoir (1000 litre) and Broc (800 litre). Both pot stills are flame fed and our condensers are worm tub. We believe the ancient still shape, size, flame heat and worm tub condensation help create a traditional spirit with a contemporary twist. It is our understanding that Killowen are the only Distillery to focus on purely worm tub condensers in Ireland.Our SpiritOur historically inspired, time-consuming processes allow Killowen’s unique flavour profiles to echo the international whiskey of choice that where distinctively ‘Irish’. This will mean that the highly sought-after Irish product can rightfully be held in high esteem once again.Signature Rum & RaisinSINGLE MALT IRISH WHISKEYfinished in dark rum CASKS & PX SHERRY BUTTSBalancing PX Sherry & Dark Rum finishesfor the perfect flavour of the Carribean.with coconut & vanilla, figs, prunes & raisins.After aging for 5 years in Bourbon casks, this Single Malt has been divided and finished in Killowen’s own dark rum casks & PX sherry butts. The County Louth malt is the perfect compliment to the marriage of PX sherry flavours of prunes, figs & raisins combined with rum’s tropical Caribbean notes of coconut & vanilla.PANGURIRISH POITÍNARE YOU ON THE HUNT FOR THE PERFECT SPIRIT?Pangur Irish Poitín is a 50-50 marriage of two Irish Poitíns from two iconic distilleries, one big, one tiny, just across a lough from each other.They are masters of their art; brining you a Poitín of superior body & flavour.

By multiple listener request. We are deep diving cooking meat on a open fire. Sounds simple right, wrong. Now this is my thoughts from what I have learned over the years. So if it doesn't jive with you, its ok. Lets just get into it. Enjoy.

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Central Texas style BBQ is defined by a "meat market" philosophy that emphasizes the natural flavor of the beef, simple seasonings, and slow-smoking over indirect heat. To make the best version at home, focus on these essential pillars:

1. The Meat: Focus on Beef

The Brisket: The "King of Texas BBQ" is a whole "packer" brisket, which includes both the lean flat and the fatty point.

Beef Ribs: Often called "dino bones," these are massive plate ribs cooked similarly to brisket until they reach a rich, buttery texture.

2. The Seasoning: The "Dalmatian" Rub

Central Texas purists stick to a minimalist approach:

The Mix: Use equal parts coarse kosher salt and 16-mesh coarse black pepper.

Binder: Use a very thin layer of yellow mustard or hot sauce to help the rub stick; it won't affect the final flavor.

Application: Apply liberally on all sides to create a thick "bark" during the smoke.

3. The Smoke: Post Oak is Essential

Wood: Post Oak is the gold standard because it provides a mellow, clean smoke flavor that doesn't overpower the beef.

Method: Use an offset smoker for indirect heat. Maintain a steady temperature between 225°F and 275°F.

Duration: A full brisket typically takes 12 to 18 hours.

4. Key Techniques

The Stall & Wrap: When the meat hits an internal temperature of ~165°F, it may "stall" (stop rising in temp). Wrap it tightly in peach butcher paper to preserve the bark while retaining moisture.

The Finish: Cook until the internal temperature reaches 200°F–205°F and a probe slides into the meat with almost zero resistance (like room-temperature butter).

The Rest: This is critical. Let the meat rest in a cooler or warm oven (still wrapped) for at least 2 to 4 hours before slicing to allow juices to redistribute.

Brisket became the king of Texas BBQ through a combination of cultural history, economic necessity, and its unique biology.

1. Cultural Roots

The tradition was heavily influenced by German and Czech immigrants who settled in Central Texas in the 19th century. These settlers opened meat markets and used "Old World" smoking techniques to preserve leftover, unsold meat. Simultaneously, Ashkenazi Jewish immigrants brought their own tradition of slow-cooking brisket, a cut that was both affordable and permitted under strict dietary laws.

2. Economic Necessity

For much of Texas history, brisket was considered a "throwaway" or "inferior" cut. While premium cuts like ribeye and sirloin were shipped off to major cities like Chicago, the tough, fatty brisket remained local and inexpensive. Pitmasters discovered that "low and slow" smoking could transform this cheap meat into a high-value delicacy, maximizing their profits.

3. Biological Composition

Brisket is uniquely suited for long-duration smoking due to its structure:

Connective Tissue: It is a hardworking chest muscle packed with collagen. During the 12–18 hour smoking process, this collagen breaks down into silky gelatin, which provides the signature "melt-in-your-mouth" texture.

Self-Basting Fat: The "point" of the brisket is highly marbled with fat, which melts during the cook, essentially basting the meat from the inside and keeping it moist despite the long exposure to heat.

Smoke Absorption: The dense muscle fibers and fat cap are ideal for absorbing wood smoke and forming a deep, flavorful bark (the dark outer crust).