Rocking with Bluegrass Distillers in Midway

·1 hr 18 min·5 clips

Sam Rock presents an 18-year-old bourbon that defies expectations with a distinct burnt cherry flavor.

The episode is an on-location interview at Bluegrass Distillers in Midway, Kentucky, hosted by Jim Shannon and Todd Ritter with guest Sam Rock, a co-owner. The format is a casual tasting conversation interspersed with distillery history and industry insights. The hosts and guest sample five whiskeys in sequence: a seven-year-old blue corn bourbon, a Midway brand rye finished in toasted French oak, a toasted oak bourbon single barrel, an 11-year-old bourbon finished in Spanish oak, and an 18-year-old bourbon as a bonus pour. Sam explains the unique agricultural process behind their flagship blue corn bourbon, including its non-GMO status and variable yields. He discusses the distillery's evolution from a small Lexington operation to the expansive Elkwood farm property, detailing the renovation of a historic 1830s house and construction of new facilities. Sam contrasts the pre-COVID bourbon market, where brands were few and consumers less educated, with the current landscape of noise and discernment. He outlines the distillery's brand philosophy centered on uniqueness, authenticity, and age. The conversation covers specific products like the Midway rye line, named after local landmarks, and the toasted oak bourbon's production method. Sam shares anecdotes about sourcing barrels from Spain during a shortage and the development of a speakeasy-style tasting room. The episode concludes with future plans for a membership bourbon club and community events, emphasizing a family-oriented approach.

As heard by us

A Midway visit turns barrel sourcing and oak age into clear, glass-level flavor talk.

The Bourbon Road visits Midway, Kentucky, as Jim Shannon and Todd Ritter talk with Sam Rock of Bluegrass Distillers about barrels in the most useful way: by keeping the wood tied to flavor.

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Why you'd press play

You get a Midway visit with Bluegrass Distillers, a barrel lesson, and a pour that leans toward fired marshmallow.

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