Jim is back from his worldly travels, and he’s not just returning to work—he’s returning to bourbon after a two-week hiatus filled with Belgian beers and French wine. He recounts his trip through Amsterdam, Brussels, Germany, and Paris with original Bourbon Road co-host Randy, from backpacking and train travel to attending the World Belgian Beer Festival. He’s joined by Todd and longtime friend of the show, Amsey Winning, for a full-fledged tasting.

The main event features a lineup from Oaklore Distilling Company, a North Carolina-based producer founded by two neighbors, Matt Simpkins and Tom Bogan. In a twist, the distillery was scheduled to join the show but had to cancel at the last minute, leaving the guys to explore their whiskey on their own. They start with Oaklore’s flagship 4-Grain Bourbon, a 92-proof blend of 4-to-6-year-old North Carolina and Kentucky whiskeys, noting its fresh, light nose with sweet cream, oak, and light spice cake. Next, they try the North Carolina Straight Rye, a 6+ year-old, 92-proof grain-to-glass expression. It proves to be a complex “chameleon,” evolving in the glass with unique notes of blackberry jam, black tea, and a surprising roasted coffee or dark chocolate finish. The trio from Oaklore is rounded out with a Port Cask Finish Rye, aged for several years before a lengthy 12-to-18-month finish. It presents a fruit-forward profile with a nose of berry pie and a palate reminiscent of grape skins and tawny port.

In the second half, the tasting gets experimental with two unique distillery exclusives. First up is a Sagamore Spirit Rye finished for an incredible four years in Albarino white wine casks from Maryland’s Boordy Vineyard. The 103-proof whiskey delivers a stunningly floral and perfumey nose, leading to a complex palate that had the hosts pausing to contemplate. Tasting notes of wildflower honey, vanilla, lavender, and a savory rye spice made this a truly standout pour. To finish the night, they sample a special release from Ben Holladay’s Ancient Cave Collection: a 7-year, 100-proof bourbon finished in hickory-smoked American oak barrels. Rather than being overwhelmingly smoky, the whiskey offers a delicate, integrated smoke with notes of smoked apple butter and apple cobbler cooked over an open fire.

Bourbon on the Banks 2025

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