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‎The Bourbon Library

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The Balas Brothers connect memories from their life with a different bourbon each episode. To drink is to live!

MERCH: https://the-bourbon-library.creator-spring.com Support this podcast: https://anchor.fm/the-bourbon-library/support Continue Reading >>
The Balas Brothers connect memories from their life with a different bourbon each episode. To drink is to live!

MERCH: https://the-bourbon-library.creator-spring.com Support this podcast: https://anchor.fm/the-bourbon-library/support << Show Less
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Journeyman Corsets, Whips and Whiskey Review In this week's episode of After Hours, Ryan and Alec sip on this barrel strength, 100% Wheat Bourbon from Journeyman Distillery in Three Oaks, Michigan. To Drink Is To Live!
Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com


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Support this podcast: https://anchor.fm/the-bourbon-library/support
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Journeyman Corsets, Whips and Whiskey Review In this week's episode of After Hours, Ryan and Alec sip on this barrel strength, 100% Wheat Bourbon from Journeyman Distillery in Three Oaks, Michigan. To Drink Is To Live!
Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com


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Support this podcast: https://anchor.fm/the-bourbon-library/support
Was It Worth The Wait? In this episode of After Hours, Ryan and Alec try Ben Holladay Missouri Straight Bourbon Whiskey. The Holladay Distillery just released this 6-year bourbon with a history dating back 166 years. We spoke to the Head Distiller Kyle Merklein on a previous episode before they ever had any whiskey to try so we had to wait. Finally, the wait is over and we try it on this episode. To Drink Is To Live!

Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com



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Support this podcast: https://anchor.fm/the-bourbon-library/support
Making Highballs with Fistful Of Terry In this episode, we talk with brand ambassador and expert mixologist Terry Bohlinger of Fistful of Bourbon. Terry talks about his bartending career, how to make the best highball, and what excites him about the future of the whiskey industry.
MERCH: the-bourbon-library.creator-spring.com
Review the show on Apple Podcasts.
Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com


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Support this podcast: https://anchor.fm/the-bourbon-library/support
We Tasted a Dusty 15 Year Jim Beam From 1967 In this week's After Hours, we are joined by our buddy Craig who shared a dusty 15-year-old Jim Beam from 1967. You won't believe what happens when we try it. To Drink Is To Live!
Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com

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Support this podcast: https://anchor.fm/the-bourbon-library/support
How Whiskey Changed My Life In this episode, Alec tells the story of how whiskey changed his life, creating a deeper and more fruitful connection with his family.
MERCH: the-bourbon-library.creator-spring.com
Review the show on Apple Podcasts.
Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com

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Support this podcast: https://anchor.fm/the-bourbon-library/support
Little Book Chapter 5: The Invitation In this week's After Hours, we sip on Little Book Chapter 5 from Jim Beam. Join us!
Little Book Chapter 5: The Invitation
Little Book® Chapter 5, “The Invitation,” is the fifth chapter in the Little
Book Whiskey series. The Invitation offers a chance for any curious whiskey
drinker to expand their palette - both seasoned connoisseurs and newcomers
alike. The name of this year’s chapter offers fans of American whiskey an
opportunity to experience liquid that I personally had a hand in creating
and blending and showcases the innovation of Little Book chapters over the
last five years.
- Freddie Noe

Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com


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Support this podcast: https://anchor.fm/the-bourbon-library/support
Empire Rye Whiskey Flight with Dad In this week's episode, we sip on the entire lineup of Empire Rye style whiskeys from the original six Empire Rye Association founders + Van Brunt Whiskey, with our Dad as the special guest. Grab a glass and join us!
LINEUP:
Empire Rye Whiskey - Black Button
Ragtime Rye - NY Distilling
Do The Rye Thing - Hudson Whiskey
Empire Rye - Van Brunt Still House
Empire Rye - Kings County
Single Barrel - McKenzie - Finger Lakes Distilling
Single Barrel - Coppersea Distilling

Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com

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Support this podcast: https://anchor.fm/the-bourbon-library/support
Bonticou Crag Bottled-in-Bond Rye Malt Whiskey In this week's After Hours, we sip on a BONTICOU CRAG BOTTLED-IN-BOND RYE MALT WHISKY from Coppersea Distillery. Join us!
LIMITED RELEASE OF COPPERSEA’S 100% RYE MALT WHISKY
The Bottled-in-Bond release of the Bonticou Crag fulfills our mission of creating spirits of historic significance. The Bottled in Bond Act of 1897 was one of the first consumer protection laws in the United States, and mandates (among other things) that the whisky be made, aged, and bottled by the distillery on the label.
We floor malt the rye in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain and then lightly kiln-toasting to dry and preserve. As with all Coppersea spirits, the 100% malted rye is fermented in open-top fermenters and distilled twice in direct-fired alembic stills, which imparts a richer flavor.
Our low-barrel proof of 105 really shines in the Bottled-in-Bond expression, which is bottled at almost barrel strength and receives only a dash of water to bottle proof.
Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com


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Support this podcast: https://anchor.fm/the-bourbon-library/support
The Most Unique Whiskey We've Ever Had In this week's After Hours, we sip on Big Angus Green Malt Whiskey from Coppersea Distillery. Join us!
All About Angus Green Malt Whiskey (from Coppersea):
100% Hudson Valley barley, malted on our malt floor, mashed while still green and without kilning.
THE RAREST EXPRESSION OF AN ANCIENT WHISKY STYLE
Big Angus Green Malt honors our founding Master Distiller, Angus McDonald. We make this unique spirit from 100% un-kilned, sprouting green barley malt fresh off our malt floor. This style of whisky-making evolved in the days when Scotsmen could be killed for illegal distilling, and the need to avoid the malt-drying peat smoke that alerted the Crown’s tax authorities was absolute.
We floor-malt the barley in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain. Then, at the moment when we would normally kiln-dry the malt to preserve it for later use as necessary, we mash directly with that green, germinating malt.
As with all Coppersea spirits, the 100% green malted barley is fermented in open-top fermenters and distilled twice in direct-fired alembic stills, imparting a richer flavor, and then barrel at low proof of 105.


Follow Us on Facebook: @TheBourbonLibrary
Visit Us: www.thebalasbrothers.com
IG: @thebourbonlibrarypod
Twitter: @LibraryBourbon
Reach out: thebourbonlibrarypod@gmail.com
Ryan: ryan@thebalasbrothers.com
Alec: alec@thebalasbrothers.com


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Support this podcast: https://anchor.fm/the-bourbon-library/support
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