The Bourbon Show Pint Size #450 – High Proof vs. Low Proof & Modern vs. Vintage

·28 min·2 clips

Jeremy opens a 1971 Old Ironside bourbon, claiming it might be the best whiskey he's ever tasted.

The episode begins with sponsor reads for ABV Barrel Shop, The Bar to Go, and Neely Family Distillery. Hosts Steve Akeley, Renee Howe, and Jeremy Mischel introduce the debate topics: high-proof vs. low-proof bourbon and vintage vs. modern whiskey. Renee shares an anecdote about correcting a liquor store cashier on bourbon preferences, leading to a discussion on personal taste. Each host samples a bourbon, with Jeremy highlighting a 1971 Old Ironside he calls one of the best he's ever had. After a break with more sponsor spots, the debate starts with proof preferences. Steve and Renee favor high-proof bourbon for its true flavor and mouthfeel, while Jeremy prefers mid-range proofs for balance and next-day comfort. They then compare vintage and modern whiskeys, using examples like a 16-year Old Carter and Old Fitzgerald to discuss color and aroma differences. Renee describes vintage whiskey complexity akin to a home-cooked meal, and Jeremy notes the historical use of non-GMO corn and lower distillation proofs. Trivia is shared about Pappy Van Winkle's 1998 20-year release not being wheated. Jeremy suggests Old Granddad 114 as a bridge between vintage and modern styles and mentions a comparison between 1960s Beam and modern Basil Hayden 10-year. The episode wraps with host social media details and reminders to support the show.

As heard by us

A bourbon conversation that finds its flavor in proof, texture, memory, and the freedom to prefer the pour that works.

Proof gives the episode its shape, as the speakers weigh high-proof bourbon against softer pours and start to frame a vintage-versus-modern whiskey debate.

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Why you'd press play

Pick a side in the proof debate and see whether your palate agrees.

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