EP 29: New Kids on the Block

The Friskey Whiskey Podcast

Join MikeD and TI as they observe bourbon heritage month with some newer players to the bourbon industry.

Milam & Greene Triple cask bourbon $57.99 96 proof.
Mash bill: 70% Texas corn, 22% malted rye from Oregon & Washington, 8% Wyoming barley

This a woman owned distillery out of Texas. Marsha Milam visited Kentucky and wanted to do her own Whiskey-making. She partnered with Whiskey expert and author Heather Greene, Whiskey veteran Marlene Holmes with 30 years of experience, and Master Brewer Jordan Osborne who brought 60 years of combined experience to the table. They have both smaller 300-gallon and a bigger 1,000-gallon copper-pot stills in the Texas Hill Country, plus classic column stills in Bardstown, Kentucky.

3 hand picked straight bourbon whiskies go into each bottle. 3-4yr old Texas bourbon, 3-5yr old Kentucky bourbon, and a vintage Tennessee bourbon

master distiller, Marlene Holmes, and her whiskey team distill in both Blanco, Texas and Bardstown, Kentucky. The mash bill for both our Texas and Kentucky distillates is 70% corn, 22% malted rye, and 8% barley with our proprietary yeast recipe.
The whiskey is aged in barrels across three states before they come to Texas for final aging, batching, proofing and bottling.

Won double gold at the 2022 San Francisco spirits competition

Nose: Vanilla, florals, and spice
Taste: Creamy, vanilla, florals, and spice

Prichard's Double Chocolate bourbon $69.99 90 proof. Mash bill: corn, rye, wheat

The whiskey brand and distillery were founded by Phil Prichard, who is now the company's master distiller. He named it after his ancestor Benjamin Prichard, who operated a distillery in Davidson County, Tennessee, in the early 1800s, who bequeathed his distilling equipment to his son after his death in 1822.
Founded in 1997, Prichard's Distillery was the first "legal" Distillery in Tennessee in almost 50 years. Searching into American History, they set out to hand craft their spirits in traditional copper pot stills, like those of colonial America some 200 years ago.

Nose: cocoa bean, dark chocolate, corn, vanilla
Taste: toffee, caramel, chocolate, corn, oak, dry