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PODCAST

Whiskey@Work

Homeslice Audio Network

Whiskey@Work isn’t just another whiskey podcast; it’s your backstage pass to the world of whiskey without the snobbery. Hosts Mark Houston and Rob Henry pour up stories, laughs, and honest takes on bourbon, scotch, rye, tequila, and anything barrel-aged that crosses their glasses. Whether you’re a casual sipper or a seasoned collector, we bring you deep dives into distilleries, whiskey history, celebrity bottles, tasting adventures, and industry mysteries, all with a big side of humor. New episodes

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All Episodes

27:43

The Blanton’s Episode At Last

Whiskey@Work ·

2025/11/13

In this Whiskey@Work pour, Rob and Mark finally crack open Blanton’s after more than 260 episodes and give it the spotlight it probably knew it deserved all along. They get into the life of Albert Bacon Blanton, the Kentucky colonel who climbed from teenage distillery worker to the guy steering Buffalo Trace through prohibition, the Depression, floods and war. The guys talk warehouse H, single barrel quirks, why Japan gets its own Blanton’s, and how every one of those squat little bottles can hit

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24:49

Toasted to Perfection

Whiskey@Work ·

2025/11/05

Rob and Mark crack open Jack Daniel’s Single Barrel Heritage Barrel Toasted Barrel and dive into what makes a barrel toasted vs. charred, from Roman casks and medieval coopers to the alligator char and modern finishing moves. Michter’s, Elijah Craig, Woodford, Westland, and St. Augustine all make cameos while the guys geek out on hemicellulose, lignin, and the sweet “mouth-hug” results: creamy vanilla, caramel, banana bread vibes, a little crème brûlée. Laughs, lore, and a pour that might become

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25:53

Drinking with Dragons

Whiskey@Work ·

2025/10/29

The hunt is over. After five years of chasing down a bottle, Mark and Rob finally crack open Dragon’s Milk Bottled in Bond, a bourbon born from one of the most legendary barrel aged stouts in craft beer. From Michigan brewers to whiskey makers, New Holland Brewing’s journey sparks a wild conversation that drifts from cinnamon spiced tasting notes to ancient dragon myths and movie nostalgia. It’s a whiskey adventure wrapped in fire, folklore, and a little chaos, the way dragons and good bourbon

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26:11

BOO(ze)

Whiskey@Work ·

2025/10/22

Rob and Mark slide into spooky season with a glass in hand and tales that raise neck hairs. From Prohibition’s poisoned hooch and the Jake Leg shuffle to radiator‐still lore, cursed “blind barrels,” and that clingy whiskey fungus, it’s all here. The guys also dive into the angels’ share, the devil’s cut, and why some barrels seem to keep a little soul for themselves. Halloween vibes, warm pours, zero snobbery. Hosted on Acast. See acast.com/privacy for more information.

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26:11

The Beast of Dufftown

Whiskey@Work ·

2025/10/15

This one started as payback. A friend drained Mark’s rare Redbreast bottle, so naturally the guys tracked down a Scotch he loves and drank it on air. That Scotch? Mortlach 16, the Beast of Dufftown. From a medieval churchyard in the Highlands to the mad genius who built its six stills and invented the mysterious “2.81 distillation,” this story winds through battles, blenders, and the birth of Glenfiddich. By the end, they raise a glass to the Wee Witchie, the science of Scotch, and a toast that’s

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59:11

FAN FAVORITE: Tales from the Hollow with Nelson Eddy

Whiskey@Work ·

2025/10/08

We’re pouring another round of one of our all-time favorites! How much do you really know about Jack Daniel’s? Rob and Mark sit down with Nelson Eddy, the official historian and keeper of Jack’s story, to separate the myths from the mash. From the mysterious man behind the brand to the legendary Lynchburg spring, Nelson takes us deep into the roots of America’s most iconic whiskey. Grab a glass, kick back, and enjoy this encore pour of whiskey history, Jack Daniel’s style. Hosted on Acast. See

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23:39

John Fitzgerald: Agent or Outlaw?

Whiskey@Work ·

2025/10/01

Mark and Rob settle in with Old Fitzgerald Bottled-in-Bond 7-Year, tracing the bourbon’s colorful history from John E. Fitzgerald’s legendary “private stash” to why this wheated classic still stands out today. Along the way, the guys trade a few travel stories and plenty of laughs, but the spotlight stays on the caramel, toffee, and smooth finish of Old Fitz. Hosted on Acast. See acast.com/privacy for more information.

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33:32

A Wee Bit Over Served

Whiskey@Work ·

2025/09/24

Pack your bags and maybe a liver or two because Whiskey@Work went international. From Rob’s first ever trip overseas to Houston’s nonstop chatter, the guys covered ground from Inverness to Edinburgh with a pit stop in London. Along the way they sipped drams at Glenfiddich, Tomatin, Benromach, GlenAllachie, Cardhu, Glen Garioch, and Holyrood. They ducked into countless pubs, wandered castles that have seen centuries of history, and braved ghost tours in bone stacked graveyards. This episode is equal

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24:35

Truck-Stop Diner in a Glass

Whiskey@Work ·

2025/09/10

Rob and Mark pregame for their Scotland adventure with a bottle that smells like a truck-stop diner: Bubba’s Secret Stills Pancakes & Bacon Whiskey. Airport rules, stretchy pants, Guinness dreams, and a plan to track every pour make this one a warm, crispy, maple-smoked hang with big travel energy. Sláinte. Hosted on Acast. See acast.com/privacy for more information.

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23:40

The Sweet and the Peat

Whiskey@Work ·

2025/09/03

Rob’s voice is finally cooperating, the office printer is not, and the pour is Woodinville’s 2025 Harvest Release: Triple Barrel II, five years in new American oak, then a spin through used Islay Scotch and Portuguese port wine barrels. We dig into what “craft” really means, the Moët Hennessy acquisition, Washington’s open-air fermentation vibes, and a tasting ride that swings from berry-sweet to seaside savory. Plus: travel plans to Scotland and a quick Outlander detour for the romantics in the

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24:32

Rob’s Royal Nut

Whiskey@Work ·

2025/08/27

Rob’s got a cold, Mark’s got a mission, and the pour of the day is Crown Royal Chocolate. The guys riff on Jack Daniel’s Single Barrel Heritage Barrel going full-time, wander through cacao’s wild backstory (from ancient drinks to Dutch presses), and break down why toasted and charred barrels tease out chocolatey notes in bourbon. Then it’s cocktail time with an instant crowd-pleaser: Crown Chocolate + Screwball over ice. Laughs, lore, and a dangerously dessert-like glass. Hosted on Acast. See

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25:22

Rye at 230 Miles Per Hour

Whiskey@Work ·

2025/08/20

Rob powers through a sore throat while we crack a WhistlePig PiggyBack Alfa Romeo F1 G‑Force finished rye, a 100 percent rye kissed with lychee and oolong tea and “wind tunnel tested” barrels. We chase flavor notes, kick around wild F1 facts, and talk why whisky keeps showing up on race cars. We also hit the week’s big industry headline about Uncle Nearest and receivership. Pour something, settle in, and take this lap with us. Hosted on Acast. See acast.com/privacy for more information.

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25:14

The Dalmore Detour

Whiskey@Work ·

2025/08/13

Rob and Mark are coming down from a rally week fueled by Jack Daniel’s Blackberry slushies and gearing up for their Scotland trip with a glass of Dalmore 12 in hand. Between rally beards, travel planning quirks, and the odd history of Scotch rules (pine barrels?!), they dig into the story of Dalmore’s royal stag, its unique cask-aging process, and why it’s a highland malt worth sipping. Hosted on Acast. See acast.com/privacy for more information.

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19:03

Sip & Tell with Jed Lirette

Whiskey@Work ·

2025/08/06

In a tucked-away cabin during Sturgis, Mark sits down with Jed Lirette, Senior Brand Ambassador and Master Taster at Jack Daniel’s, to talk whiskey, travel, and what it’s really like to taste for one of the most famous distilleries in the world. From school field trips to the Lynchburg distillery to the surprising first sip of Jack’s new Blackberry flavor, Jed shares stories packed with authenticity, passion, and a little Tennessee grit. Hosted on Acast. See acast.com/privacy for more

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25:07

Kevin Sanders and the Gospel of Oak

Whiskey@Work ·

2025/08/06

Kevin Sanders has been with Jack Daniel’s for over three decades, and he’s got stories to prove it, like handing out his business card in the middle of I-80. In this episode, we finally sit down with the legendary Barrel Man to talk about the science of the stave, why all the whiskey color comes from the barrel, how Sinatra Select got its grooves, and what happens when you age whiskey in maple instead of oak. It’s a masterclass in whiskey barrels, with a side of beeswax and squirrel-planted trees

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26:29

Traverse City and the Whiskey Fairy

Whiskey@Work ·

2025/07/30

We wondered if cherry whiskey even existed, and like a whiskey-wielding genie, Dan Brunner showed up with two bottles from Traverse City Whiskey Co. One's a silky 70-proof sipper, the other a punchy barrel-proof knockout. We dig into cherry trees, bourbon busts, market saturation, and why your liquor shelf might be stressing you out. It's boozy, it's snarky, and yeah… Rob gets mad at birds. Hosted on Acast. See acast.com/privacy for more information.

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27:43

Whiskey or Whimsy? The Candyfication of Bourbon

Whiskey@Work ·

2025/07/23

Ozzy Osbourne has left the stage for good, and Rob and Mark are feeling all the feels, while drinking whiskey that tastes like s’mores. This episode of Whiskey@Work dives into Bardstown’s new flavored release, Mash & Mallow, and asks the big questions: Is whiskey becoming dessert? Are flavored bottles a trend or the future? And can you still be metal if your favorite drink is a vodka screwdriver? (Ozzy, we love you.) It's a swirl of nostalgia, toasted marshmallows, and whiskey snobbery. Hosted

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27:19

Finished in Weird Things

Whiskey@Work ·

2025/07/16

This week on Whiskey@Work, Rob and Mark welcome Justin from Independent Ale House and Windsor Block Bar to the studio for a pour of something uniquely South Dakotan, Black Fork Farms bourbon finished in Mongolian toasted oak casks. Yep, Mongolian oak. Ever heard of it? Neither had we. The crew dives into smoky corn, dense barrels, and whether umami really belongs in your whiskey glass. Plus, Justin gives the no-BS take on what actually sells on the shelf. Hosted on Acast. See acast.com/privacy for

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24:45

Burnin' Down the Orchard

Whiskey@Work ·

2025/07/09

You think you know Fireball? Think again. In this episode, Rob and Mark crack open a bottle of Fireball Blazin’ Apple, a cinnamon-apple flavor bomb not even released to the public yet, and explore its sugary punch, the genius of its marketing, and why this might be the tailgate hit of the season. But first, they take a deep dive into the real story of Johnny Appleseed, frontier philosopher, land hustler, and the unexpected grandfather of American booze culture. Throw in a prank cricket, some

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25:12

Full Proof Finish: The Benchmark Finale

Whiskey@Work ·

2025/07/02

You ever save a life at 2 a.m. with homemade elk jerky and a hazy memory of the Heimlich? Rob did, and that’s just how this episode starts. From wild wedding whiskey hauls to marshmallow-flavored regrets, the guys dive into a shopping spree gone sideways and wrap up their epic Benchmark Bourbon series with the bold Bonded and Full Proof bottles. They debate the true meaning of "full proof," accidentally insult Oak & Eden, and sip their way through some of the smoothest high-proof bourbon around

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261 results

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