What is Texification, and why do it to Kentucky whiskey? Heather Greene, Master Blender of Milam & Greene hops on with Greg and Sother to answer that very question. She delves into what the unique climate of Texas does to a barrel of bourbon (or rye), what place whiskey occupies in our lives these days, and how she met the partners in her whiskey supergroup in the first place.

PLUS, the kids are alright, but the way journalists cover them still sucks. Greg and Sother break down a recent piece about how Zoomers have “discovered” dive bars and discuss what it might mean for the “Gen Z doesn’t drink” narrative.

Follow Milam & Greene at @milamandgreenewhiskey

Follow Heather at @thewhiskeyauthority

LINKS

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The Business Insider article about Zoomers and dive bars: businessinsider.com/gen-z-exclusive-restaurants-regularmaxxing-central-perk-2026-1
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