Podcast
Off Topic Whiskey
Hosted by Randall Janc · EN
All things whiskey related. We will talk process, deep dives on distilleries and bottles. And the whiskey scene. And now so much more.
22episodes
Episodes
Newest firstAll episodes
182: Know Your Worth
1w ago01:14:41Tap to summarizeAlright guys this one is pretty off topic. But i feel it useful information for any one. Hope you enjoy.Badmotivatorbarrels.com/shop/?aff=3Patreon.com/offtopicwhiskeyhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Realizing your worth isn't about reaching a certain "price point" or level of achievement; it is the quiet, internal understanding that you are fundamentally valuable simply because you exist. While society often links worth to job titles, bank balances, or social media metrics, experts emphasize that true self-worth is unconditional and independent of external factors.Here is how you can begin to identify and reclaim your sense of worth:1. Shift from External to Internal ValidationMany people fall into the trap of "contingent self-esteem," where they only feel valuable when they are succeeding, looking a certain way, or receiving praise.Audit your "yardsticks": Notice if you measure yourself by your to-do list, your relationship status, or your bank account.Recognize inherent value: Adopt the mindset that you are worthy of respect and love just for being alive. Like a $100 bill that is still worth $100 even if it’s crumpled or dirty, your value does not change based on your circumstances.2. Identify Your Core ValuesKnowing what you stand for helps you build a stable foundation that doesn't shake when things go wrong.List your "foundational bricks": Identify the principles that matter most to you, such as kindness, honesty, creativity, or resilience.Check your alignment: You feel most "worthy" when your daily actions match these values. For instance, if you value compassion, you might feel a sense of worth through small acts of helping others.3. Practice Self-CompassionWe are often our own harshest critics. Treat yourself with the same kindness you would offer a best friend.Challenge your inner critic: When you notice negative self-talk, ask if those thoughts are based on fact or just fleeting feelings.Forgive yourself: Accept that mistakes are part of being human and do not diminish your core value.4. Set Firm BoundariesKnowing your worth means deciding what you will and will not tolerate in your life.Protect your energy: Be willing to say "no" to people or situations that drain you or make you feel small.Surround yourself with "lifters": Spend time with people who respect your boundaries and appreciate you for who you are, not just what you do for them.5. Take Stock of Your Unique ContributionsSometimes we overlook the value we bring to the world because it feels "normal" to us.Reflect on your impact: Consider the comfort you've provided to a friend, the problems you've solved, or even the small ways you make others smile.Journal your wins: Regularly write down small achievements—not to "earn" worth, but to remind yourself of your capabilities
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181: The Fight For The Future Of Whiskey
2w ago01:10:47Tap to summarizeThe whiskey world is changing—and not quietly.In this episode, we dive headfirst into two forces shaping the future of the industry. First, the growing push to legalize home distilling in the U.S., and what that could mean for innovation, craftsmanship, and the next generation of distillers. Is this a return to whiskey’s roots…or a disruption the big players aren’t ready for?Then, we turn to the corporate side of the fight. Rumors are swirling around Sazerac Company potentially setting its sights on Brown-Forman—a move that could reshape the power structure of the whiskey world overnight. What would this mean for legacy brands, market competition, and the soul of the industry?From grassroots distillers to billion-dollar boardrooms, this episode breaks down the tension between tradition, control, and the freedom to create.The future of whiskey isn’t set in stone—and the fight is already underway.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The "fight for the future of whiskey" is not a single battle, but a complex intersection of market corrections, regulatory disputes, and shifting consumer values. As of 2026, the industry is transitioning from a decade of "hyper-expansion" to an era defined by maturity and transparency.1.The "Glut" vs. Disciplined ProductionA major internal conflict exists between maintaining high prices and managing a massive surplus of aging stock.Inventory Crisis: In Kentucky alone, aging barrels have reached approximately 16.1 million, a potential oversupply of 300% compared to current demand.Strategic Pauses: To prevent a total market collapse, major producers like Jim Beam and Diageo (owners of Balcones and George Dickel) have suspended or slowed production through 2026 to let inventories normalize.De-premiumization: Experts note a reversal of the two-decade "trading up" trend. Consumers are becoming skeptical of $1,000+ "vanity bottles" and are returning to the $30–$70 price range for better value.2. The Direct-to-Consumer (DTC) ShowdownA significant legal and regulatory fight is occurring over how whiskey reaches the consumer.Three-Tier System: Many state legislatures are fighting to protect the traditional three-tier system (producer → wholesaler → retailer) to secure tax revenue and maintain oversight.Shipping Rights: Craft distillers are lobbying for the right to ship directly to doorsteps, arguing it is essential for survival in a market where large distributors often favor legacy brands.3. Global Trade and Retaliatory TariffsWhiskey has become a primary weapon in international trade disputes, leading to what some call a "Tariff War".Retaliatory Barriers: Major markets like Canada and the EU have imposed significant tariffs on American whiskey. In 2025, some Canadian retailers even pulled American bottles from shelves entirely, replacing them with "Buy Canadian" signs.The Pivot to India: With Western markets slowing, the industry is fighting for access to India, the world's largest whiskey market by volume. Producers are lobbying for lower tariffs (currently at 100% for U.S. bourbon) to tap into India's massive rising middle class.4. Sustainability and AuthenticityA cultural "fight" is emerging as brands compete for younger, "mindful" drinkers.Terroir & Ingredients: Distillers like Westland are focusing on Pacific Northwest peat and heirloom grains to prove provenance.Eco-Mandates: Sustainability is becoming a market requirement rather than a choice. Brands like Bruichladdich and Glenmorangie are leading shifts toward renewable energy and water conservation to attract eco-conscious Gen Z and Millennial buyers.Transparency: The "new luxury" is information. Brands that publish mash bills, fermentation choices, and barrel details are winning loyalty over those relying on marketing "hype".
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180:ASW Distillery with Justin Manglitz
3w ago01:47:09Tap to summarizeSometimes the shows just make them selves. Today I sat down with Justin Master Distiller for ASW and lets just say Supper was served. We got into the nerdy weeds and a ASM rabbit hole. But I can say I won't soon forget this conversation. Hope you enjoy and Be Blessed. ASWdistillery.com Badmotivatorbarrels.com/shop/?aff=3Patreon.com/offtopicwhiskeyhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The Way BackAs far as we know, the story of ASW Distillery begins in a number of places: Ireland. France. England.IrelandIn the 1700s, an Irish native we'll call Searlas Tompson tasted uisge beathe for the first time, a batch smuggled by the light of the moon to evade King George I's whiskey tax collectors. Whether it was the taste or the danger or both, Searlas could not shake whiskey from his mind or his palate (part of this may have been its 130 proof). The liquid's warmth powered him through the damp winter and slowed time during the summer, brightening each season in its own way.As rents climbed on the Isle of Eire, Searlas and his family sought out the fertile expanses of Pennsylvania, a region that soon became famous for its rye whiskey. Of all the gifts Searlas' children inherited, perhaps his taste for whiskey was the most appreciated.FranceYet the story of ASW Distillery begins, too, in France in the early 1700s, when a local we'll call Jacques Chastain had his first sip of brandy at the age of eleven, fresh from the alembic still on a cool Autumn morning - a morning of Marennes-Oleron oysters and fresh-baked bread. Brandy-making was one of the time-honored traditions of this area of southwest France, a trade once imported from The Netherlands and farther shores.From the first sip that cool morning before tending to the sheep, Jacques knew he'd found his calling: enjoying brandy. When he and his family later sailed for the French Huguenot coast of South Carolina, Jacques stowed his taste for brandy and brought it with him.EnglandThe final wrinkle in the story of how ASW Distillery came to be finds us on the shores of England in the 1600s, where a French Huguenot we'll call Justin Wingo landed in hopes of escaping religious persecution in France. Monsieur Wingo - whose surname in French means "wine maker" - set sail for Virginia a few years later. In Haralson County, Georgia, years later, the daughter of a well-known whiskey maker and hauler by the name of Buck Wingo married a Manglitz who'd descended from Saxon and Irish immigrants.Although prohibited by the families from discussing his whiskey-hauling history, Buck let just enough slip over the years to inspire a young Justin Manglitz to take up the trade.***The Newer DevelopmentsOver the years, Jacques', Searlas', and Justin's families all trickled towards the southern highlands like a pristine mountain creek flowing down the Appalachians, but their appreciation for spirituous elixirs remained steadfast.University of GeorgiaSuch appreciation found new life, when friends Jim Chasteen and Charlie Thompson (that's us) found we shared a common love for whiskey while at The University of Georgia.From Scotch and Irish whiskey, to bourbon and rye, we spent a great deal of time enjoying the company of friends while searching for clarity in aqua vitae. These experiences led us to what seemed the only logical next step - creating our own whiskey.From these modest beginnings, we created a recipe for a smooth-drinking and versatile whiskey that we came to call American Spirit Whiskey.Charlie+Stirring.jpgHappenstanceWe might have stopped here had we not - somewhat by chance - met Justin Manglitz, a University of Georgia graduate himself and a masterful, self-taught brewer.Around 1990, Justin's parents had moved from Haralson County to Athens, Georgia, eventually settling on land adjacent to Jim's folks. In high school, Justin's older sister became friends with Jim.
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3guys 1 grain Barrel Pick Is live
3w ago00:01:35Tap to summarizeThis is a quick video to let you know that the Bonvale Barrel pick is live and here is how you get itGo to Distillerieacadian.com click the 3 lines in the right corner then select barrel picks and enter the password 3guys1grain and pick up a bottle if there is any of the barrel 45 left they are limit 1 but the port finished is fantastic . $65 per bottle plus shipping and tax. Thank you for the continued support and i hope you love this asm we picked Yall Be Blessed
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179: Flavors of the Grain Part 5 Alternative Grains
4w ago01:14:02Tap to summarizeThis is the final part in our series. This time we talk about different grains. Not the normal mash bill for sure. Hope you enjoy.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==While whiskey is traditionally made from the "big four" grains—barley, corn, rye, and wheat—distillers are increasingly using alternative grains to introduce unique flavors, textures, and aromas. These non-traditional grains allow craft distillers to differentiate their products and push the boundaries of classic whiskey profiles.Common Alternate Grains and Their EffectsDistillers choose specific alternative grains primarily for their impact on the final spirit's flavor profile and mouthfeel.Oats: Used to create an exceptionally creamy, oily texture and a dense mouthfeel. They add a mellow, oatmeal-like sweetness and are often used as a "balancer" to smooth out harsher grains like rye.Millet: Known for providing a gentle sweetness with distinct nutty and anise-like (licorice) undertones. It is historically used in African brewing and is prized by some for producing a smoother spirit than corn.Quinoa: Imparts a bold, nutty, and earthy character. Though challenging to work with due to its small size and bitter coating, it is highly expressive; even a small percentage in a mash bill can significantly alter the taste.Sorghum: Offers a rich, earthy depth with smoky or maple-like notes. It is versatile, as the plant can produce syrup for rum-style spirits and grain for whiskey-style spirits.Rice (Brown Rice): Adds a toasty, nutty flavor and an oily texture. Some distillers note a unique "sweet potato" aroma that pairs well with the vanilla notes from oak aging.Buckwheat: Technically a "pseudo-grain," it lends a distinctly earthy, floral, and nutty body, sometimes reminiscent of roasted pistachios or hazelnuts.Triticale: A human-made hybrid of wheat and rye. It is used to achieve the spiciness of rye but with the soft, sweet finish of wheat.Distilleries Using Alternative GrainsKoval Distillery (Chicago, IL): A pioneer in the space, Koval offers a 100% Millet Whiskey known for its clean, nutty, and floral profile. They also produce an Oat Whiskey and a "Four Grain" expression that blends oats with malted barley, rye, and wheat.Corsair Distillery (Nashville, TN): Known for experimental "alt-grain" releases, Corsair produces a Quinoa Whiskey (80% malted barley, 20% quinoa) which adds distinct earthy and nutty notes. Their "Grainiac" 9-grain bourbon includes corn, barley, rye, wheat, oats, quinoa, triticale, spelt, and buckwheat.High West Distillery (Park City, UT): Produces Valley Tan, a whiskey inspired by Mormon pioneer recipes that blends wheat and oats.High Wire Distilling Co. (Charleston, SC): Known for their "Southern Revival" series, they produce a 100% Sorghum Whiskey using grain grown in Tennessee, offering a profile that some compare to Scotch.Alchemy Distillery (Arcata, CA): They recently released a Bottled-in-Bond Quinoa Whiskey made from grain grown just miles from the distillery.Pine Bluffs Distilling (Pine Bluffs, WY): Offers an Oat Whiskey with a mash bill featuring 36% oats, noted for its smooth texture and vanilla-honey notes.Dakota Spirits Distillery (Pierre, SD): Produces 1804 Oat Whiskey, highlighting the grain's smooth, drinkable quality.Cathead Distillery (Jackson, MS): Debuted a Sorghum Grain Straight Bourbon Whiskey in 2025, using the actual sorghum grain rather than just the syrup.Whiskey Del Bac (Tucson, AZ – popular in the region): Though known for Mesquite-smoked barley, they frequently experiment with regional heritage grains.Hinterhaus Distilling (Arnold, CA – frequently discussed in regional whiskey circles): Often explores unique mash bills that depart from the standard four grains.
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178: Old Homestead Distilling with Alan Bishop
Apr 1101:45:56Tap to summarizeThis episode should have happened long ago. Alan is really doing some real critical thing in a good way for the entire distilling community. This conversation was as epic as i knew it would be. We talked of the distilling world, making good products. and the bourbon glut. So much we got into hope you enjoy. Be BlessedOldhomesteaddc.comhttps://www.thealchemistcabinet.com/Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==At Old Homestead Distilling Co., we’re a pot still distillery focused on heirloom corn, Indiana-grown grains, unique yeast strains, and small-batch spirits inspired by history. We offer tastings, cocktails on tap, and rotating spirit slushies.Old Homestead Distilling Company in Indiana celebrates a rich history of local distilling that dates back to homesteading times when each homestead proudly operated its own still. Our approach is deeply rooted in this heritage, blending traditional batch distillation methods with contemporary techniques. We source our grains, fruits, botanicals, and yeast locally, embracing Indiana’s agricultural richness to craft spirits that reflect our state’s distinct flavors.Initially, our distillery will focus on producing clear spirits. Our offerings will include Agave Spirits, Gins, and traditionally-made Absinthe, alongside a unique creation we call "Sunshine Spirits." This is a type of moonshine, made from malted and roasted sunflower mash, offering a fresh twist on an old favorite. Later we will offer Bourbons, Ryes, traditional Whiskeys, and Apple Brandy.Alan Bishop is a self-taught distiller and historian of Southern Indiana's deep distilling heritage. He grew up alongside generations of tobacco farmers and both legal and illicit distillers. Alan began his own education in earnest at the age of 15 on a pot still he built with the help of his father and grandfather. By his mid-twenties, Alan had pursued home distillation to its pinnacle and the time had come to take the next step.Alan began distilling professionally at Copper and Kings in Louisville, KY, where he oversaw the cultivation of Chenin Blanc, Colombard, and Muscat grapes. He was responsible for the production of apple brandy and absinthe, and also the blending of products for bottling. After two years at Copper and Kings, Alan became Head Distiller at Spirits of French Lick in French Lick, Indiana where his focus was on creating spirits with a respect to historical styles of distillation and a grain-forward approach. In April 2024, Alan left Spirits of French Lick to take on the role of Head Alchemist at Old Homestead Distilling Co in Indiana, helping to build the distillery from the ground up. Old Homestead Distilling Co will carry on Alan’s dedication to merging traditional methods with contemporary techniques, incorporating locally-sourced ingredients including wild yeast.Alan collaborates with the Mount Vernon Distilling Program and frequently volunteers at the Historic Locust Grove Farm Distillery. Currently, he is working with the Indiana DNR to re-establish the historic distillery at Spring Mill State Park in Lawrence County, Indiana. He also is an established seed cultivator, focusing on the development of agricultural/horticultural varietals for distilling. In addition, Alan provides professional distillery consultation services through his company, Alchemy in Action.Alan loves to write about the history of the Southern Indiana Distilling Complex. You can read his research on the lives, individual methods, and stories of several Hoosier Distillers on his blog, alchemistcabinet.wordpress.com. He is the author of two books on distillation, The Alchemist Cabinet vol 1. Philosophy and The Alchemist Cabinet Vol.2: The Black Forest Method.Alan hosts the Distillers Talk podcast, One Piece at a Time Distilling Institute on Youtube and If You Have Ghosts You Have Everything podcast.
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177: 3 Guys 1 Grain Episode 6 : Good Silence and Awkward Whiskey
Apr 802:01:23Tap to summarizeLegit American Single Malts are winning awards. Cedar Ridge has refreshed their standard Quintessential. ASM and Bourbon blends? Plus more info on the upcoming 3 Guys 1 Grain Distillerie Acadian barrel picks!https://youtube.com/@singlemaltfrontier?si=VKfgT6URsyU375gmhttps://youtube.com/@freedom_malts?si=Y9OU3xpADbMWrn7A
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176: Whiskey Rants
Apr 401:28:02Tap to summarizeThis episode got a little off the rails. But I have to say my opinion. The whiskey world is changing, and in some aspects not for the better. Anyway you just gotta listen along. Hope you enjoy.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw=="Why are we still doing this? Why are grown adults camping in lawn chairs for 48 hours just to snag a bottle of Weller Special Reserve that used to be a $20 rail pour? Welcome to the podcast that refuses to 'tater.' We’re over the unopened 'trophy' bottles, the $500 secondary markups on $60 juice, and the 'lap photos' from the liquor store parking lot. If you’re ready to actually open your bottles and stop chasing stickers, you’ve found your home.""Bourbon used to be the people’s drink. Now, it’s a speculative asset class. We’re ranted out on Non-Age Stated (NAS) releases that cost more than my first car and 'sourced' bottles with a fancy label but zero transparency. On this show, we’re calling out the $200 'limited releases' that are really just collecting dust on shelves because the bubble is finally bursting. We’re here for the honest pours—the bottled-in-bond classics and the shelf-staples that don't require a lottery win to taste.""If one more person tells me they’re getting 'hints of new tennis ball' or 'sun-dried goat cheese' in their bourbon, I’m pouring their glass down the drain. Bourbon is corn, rye, and oak—it's not a chemistry set. We’re tired of the gatekeepers who make you feel like a 'jerk' for not tasting 'caramelized angel farts' or for—God forbid—putting a single cube of ice in your glass. This is a podcast for people who love bourbon, hate the snobbery, and just want to know what actually tastes good."A rant is a long, angry, or passionate speech or piece of writing. It often involves complaining loudly and at length about something, sometimes in a way that is seen as uncontrolled, exaggerated, or even nonsensical.Key CharacteristicsTone: Typically angry, vehement, or emotionally charged.Length: Usually long-winded and detailed.Purpose: To vent frustration, express a strong opinion, or criticize something—often a specific person, policy, or situation.Common UsageVerb: "He was ranting about the price of gas for the entire meal".Noun: "She launched into a ten-minute rant against the government".Idiom: To "rant and rave" means to talk loudly and angrily in a very uncontrolled or excessive way.SynonymsIf you're looking for similar words, you might use:Tirade: A long, angry speech of criticism or accusation.Diatribe: A forceful and bitter verbal attack.Harangue: A lengthy and aggressive speech.While a rant is often seen as negative or annoying to the listener, it can also be a way for someone to express deep-seated passion or frustration about a topic they care about.In both literature and social media, rants serve as a powerful tool for venting frustration, though they differ in their structure and delivery.Rants in LiteratureIn literature, rants are often used to define a character's deep-seated values or to highlight a societal flaw. They are typically structured and high-stakes.Jane Eyre (Jane Eyre): Jane's famous "Do you think I am an automaton?" speech to Mr. Rochester is a powerful feminist rant against being treated as a machine without feelings.Holden Caulfield (The Catcher in the Rye): The novel is filled with "virtuoso rants" about everything from "phonies" to the Lunts.Mark Twain (Fenimore Cooper’s Literary Offences): This entire essay is essentially a literary rant where Twain meticulously skewers James Fenimore Cooper's writing, famously noting he scored 114 offenses out of a possible 115.King Lear (Shakespeare): Lear's "Blow, winds, and crack your cheeks!" is a classic example of a character's descent into an emotional, uncontrolled rant against the world.
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175: Corbin Cash With David Souza
Mar 2801:27:28Tap to summarizeWell we are headed back to Cali and this time were on the farm. From sweet potatoes to almonds Corbin Cash does it all. We talk to David, and lets just say epic. I sip on a hazmat single barrel Merced Rye and let the man tell the history and science behind running a farm that just happens to have a distillery. Enjoy.Corbincash.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/offtopicwhiskeyFAMILY COMES FIRST.OUR SPIRITS ARE A CLOSE SECOND.For over 100 years, we’ve been lucky to have farmland in California’s beautiful San Joaquin Valley, where rich soil and endless sunshine create the perfect conditions for raising the best sweet potatoes. When David John Souza took the reigns of the family business, he set out to discover new ways people could enjoy this delicious food. A love of good times, plus a dose of entrepreneurship, led him to create an ultra-premium spirits company called Corbin Cash, named after his son Corbin Cash Souza.Merced Rye WhiskeyCorbin Cash Merced Rye Whiskey is made from an ultra-rare, 100-percent California native Merced Rye mashbill. The whiskey ages in our custom-charred American white oak barrels for up to 6 years. With its bold, robust bite, this rye whiskey is full of character.“California Gold Rush”2 oz. Corbin Cash Merced Rye Whiskey.75 oz. Honey simple syrup.75 oz. Fresh, strained lemon juice2 dashes of orange bittersCombine whiskey, honey simple syrup, lemon juice and orange bitters in a cocktail shaker filled with ice. Shake vigorously until chilled and strain over ice into a chilled double old-fashioned glass.5 GENERATIONS SINCE 1917Since 1917, the Souza family has grown sweet potatoes and Merced rye on our California farm. For generations, new ideas and risk-taking have been cornerstones for us as American farmers, and for us, starting a distillery was the next step in our legacy.SWEET POTATO SPIRITS & RYE WHISKEYOur crop rotation is specially designed to be ideal for both farming and distilling all our sweet potato spirits and rye whiskey. Sweet potatoes thrive in our sandy soil and Central California’s arid climate and Merced rye is planted as a drought-tolerant cover crop throughout the fall and winter.
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174: Lost Lantern Spring 2026 Collection
Mar 2201:01:24Tap to summarizeet 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 BlessedLostlanternwhiskey.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Lost Lantern Explores High vs. Low Proof in New Spring 2026 CollectionCurated pairings invite whiskey lovers to explore one of whiskey’s emerging debatesVergennes, VT (March 10, 2026)—This spring, Lost Lantern the Vermont based independent bottler ofAmerican whiskey, turns its focus to one of the most spirited discussions in whiskey today: high proofversus 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 toencounter these intense, powerful whiskies. At the same time, a growing faction of whiskey enthusiasts aregravitating toward lower proof whiskies, embracing their balance and approachability.Lost Lantern’sSpring 2026 Collection is a nod to both movements.The Spring 2026 Collection was created 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 FlungBourbon 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 drinkersto explore how proofshapes aroma, texture, structure, and overall experience across styles and regions.The single casks include whiskies from three returning partners (Boulder Spirits in Colorado, Copperworksin Washington, and New Riff in Kentucky), as well as five new partners: Day’s Defile in Idaho, MontgomeryDistilling in Montana, Dread River Distilling Co. in Alabama, ASW Distillery in Georgia, and Broad Branch inNorth 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 loversto make these comparisons for themselves.”“There is no perfect proof for whiskey,” said co founder Adam Polonski. ”It depends not just on thedistillery and the whiskey, but also on when andwhy 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 onepart of a whiskey’s story, and this collection explores that.”
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