Bourbon Zeppelin
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Written for bourbon fans, by bourbon fans!
Steve Akley Presents...

This Month's Bourbon Zeppelin Feature Article:


How Important is Corn in the Bourbon Taste Equation?


by Colonel Steve Akley

It's At Least 51% of the Base... Is That the End of the Story?

Recently, I attended an #ABVNetworkCrew Club event where we learned about corn... a lot about corn. The classroom: a cornfield. Our instructor: Gary Hinegardner, owner of Wood Hat Spirits.
Photos from top, then clockwise: 1). Gary Hinegardner (white beard in the center), our instructor tells us what we will be learning. 2). Jennifer Brooks shows off an ear of an heirloom corn varietal 3). Ryan, the distiller at Wood Hat, lost in the cornfield. 4). Winston Sandage trying some corn, picked right off the stalk moments before 5. The group heading into their makeshift classroom.
After learning about Wood Hat's products, and tasting them, Gary Hinegardner wanted to show us the base for them: his heirloom corn, much of which is grown right out behind the distillery. We proceeded deep into the cornfields to see firsthand several of the 13 varieties Gary is growing this year.

What you see, touch and taste is the difference base ingredients make. I don't know where you personally stand on GMO products, and I'm not bashing them, but in working with Gary in this exercise, you experience firsthand why corn like this can make a huge difference in a finished product.

Let's get real here.

Most bourbon is made with Yellow Dent #2 Corn. This is the exact same corn you would buy if you went to the feed store and bought corn to feed deer and other wildlife in your backyard. It's true, grain is a commodity in bourbon. It always has been. After all, flavor comes from the barrel, yeast, placement in the warehouse, etc.

I can't disagree with where the flavor comes from, particularly with products in the 6-8 year+ age range. That amount of time in a barrel means the barrel becomes the overwhelming source of flavor for that bourbon.

That truly is bourbon, right? Aged six to nine years in the barrel, yielding that sweet, flavorful profile all bourbon fans know and love.

Well, not so fast.

We do know the regulations to call something a bourbon don't designate how long a bourbon must be stored in a "brand new charred oak container," they only stipulate it must spend some time there (it could literally be thirty seconds). While there is no substitute for time in aging bourbon, I think we have all witnessed some pretty tasty whiskey from craft bourbon distilleries in the 2 - 4 year age range.

How do they do it?

Well, there may be a myriad of reasons for this, but a great start is probably using better raw ingredients. Many varieties of heirloom corn yield a juicer, tastier flavor profile that just pops. It tastes like... well, it tastes like corn. That sounds strange, but, have you ever bought an ear of corn at the grocery store that looks absolutely beautiful sitting there? You get it home, cook it on the grill or on the stove and then you taste it and it tastes like... nothing. It's devoid of taste and flavor, so you slather on butter, sprinkle generously with salt and now it tastes like 21st century corn on the cob to us because we've gotten used to that.

In our class with Gary, we grabbed corn right off of the stalk. Peeled off the husks, removed the stringy grass inside there and took a bite. No cooking on the grill, adding butter and salt... just raw corn, harvested from the field.


That has to make a better whiskey, right? I'm sorry, you can't convince me otherwise, short of an additional 4 or 5 years in a barrel.

The cool thing about what we learned at Wood Hat Spirits isn't the end of our journey. We're going to go back to class there in the fall. Gary and Ryan are going to distill a small batch of each of the 13 varieties of heirloom corn they are growing. We're going to come back to taste all 13 and provide them some insight on what they should be using in their products as well as planting more of in 2020. It should be an amazing opportunity to learn even more about this fascinating subject.

Yes, corn is important in bourbon making. Very important.

About Colonel Steve Akley
Steve Akley, a Kentucky Colonel, is the company owner of the ABV Network, LLC, as well as an author, podcaster,  movie/TV show producer. He has been a bourbon fan (legally) since 1989, but notes that while his family didn't drink very much, when they did, it was a cocktail with bourbon as the base so he's always been around it. He enjoys splitting his time between his home with his family in his beloved hometown of St. Louis and Kentucky, where all of the bourbon fun is. You can reach Steve via social media or the web with everything under the name Steve Akley, or, you can go through the company website at:
Remember when summer meant relaxation? You put away your book bags and pencil cases in favor of baseball bats and gloves, swimsuits and time just chillin' on the couch. I don't know about for you, but for me, summer equals being crazy busy. Who knew bourbon had a season?

I've been busy in Kentucky involved in events, meeting with distillery personnel, taking tours and doing a ton of barrel picks (stores load up now for deliveries during their busy holiday season).

Of course, when it comes to being busy, there is "good busy" and "bad busy." I guess I'm adding a third category, "bourbon busy." I have to tell you, "bourbon busy" is definitely the best kinda busy so I'm not complaining. Enough about me, we've got a great issue of BZ we are presenting you here today.

Like I always say, I hope you enjoy reading this issue as much as we enjoyed putting it together for you.


Editor-in-Chief of Bourbon Zeppelin, Owner of the ABV Network, Podcast Writer, Producer & On-Air Personality, Filmmaker, Blogger, 30+ Years Bourbon Fan, Bourbon Staff Writer Food & Dining Magazine, Maker's Mark Ambassador (Ambassador #14,903/member since 2000), Four Roses Mellow Moments Club Member (2016), Author of the Best-Selling Cocktail Book Series Bourbon Mixology (Four Volumes, 2015-Present), Apprenticed at a Bourbon Distillery (2016), Completed the Bourbon Trail (2016), Executive Bourbon Steward (2017), Whiskey Warrior Award Winner (May '17), Founding Member Jefferson's Bourbon Ambassador Program (2017), Barrel Selection Committee Member for New Orleans Bourbon Festival, New Orleans Bourbon Festival Legends of Bourbon Committee Member, Bourbons Bistro & Total Wine Barrel Selection Committee Member & Kentucky Colonel (2016).

Taconic Distillery Adds Barrel Strength Version to 2019 Double Barrel Maple Bourbon Release

Taconic Distillery, the Hudson Valley distiller of fine spirits is excited to announce the fifth release of its popular, award-winning Double Barrel Maple Bourbon Whiskey. Production has been increased for the third consecutive year and a new Barrel Strength version (115 proof) has been added.
The product will ship out to stores starting in September and will also be available in the Distillery’s tasting room. The Double Barrel Maple Bourbon earned a Gold Medal upon its first entrance in the prestigious 2018 San Francisco Spirit Awards.
Taconic’s Double Barrel Maple Bourbon originated from a partnership with 
Catskill Mountain Sugarhouse, another Hudson Valley agribusiness. The distillery sends used bourbon barrels to the Sugarhouse, which fills them with maple syrup. After a few months aging, the contents are then bottled & sold as bourbon barrel-aged maple syrup. Those same barrels, along with many others are then filled with Catskills’ New York State organic Grade A maple syrup and Taconic’s New York bourbon. After a few months in the barrels soaking up the maple sweetness, the finished product is bottled.

Says The Whiskey Reviewer: This is a bourbon that has the rich color of clover honey. The heady smell of the barrel’s wood comes through along with the pleasing maple aroma. You experience the barrel’s contributions all the way through to the taste. This is delightful bourbon that is perfect for sipping in front of a fire. The initial encounter is definitely the maple and this sweetness lingers pleasantly on the lips. However, the sweetness is not overpowering and the earthiness of the barrel wood balances it out nicely. Because of the dominant maple that Taconic is going for, there is not the customary bourbon essences of vanilla or caramel. The finish is peppery with a slight after burn at the back of the throat that lets you know this is still 90 proof bourbon…even if it does make you want pancakes! 

The Canadian Physician & His Unsolved Death during the Prohibition Days

by Kim Moser
During the early 1900’s in Canada, Prohibition of sorts was happening; it was actually called The Temperance Movement. It was thought that alcohol was the reason for an overall social decline and disease. Drinking was no longer tolerated, unless it was prescribed by a pharmacist or physician. One doctor in particular who was known for prescribing alcohol was Dr. Douglas MacRobbie. He was a well-liked individual around town. He was a family man, he had 2 small daughters at the time, but to get out of the house and unwind, he would often play cards and gamble with a group of men who (were supposedly) his friends and just happened to know exactly where to get bootlegged alcohol to fill Dr. MacRobbie’s prescriptions. 

It’s unknown exactly what happened on the night of August 19, 1917, but what is known is that Dr. MacRobbie was found dead lying in a pool of blood. It wasn’t until 2-hours after the call was made to the police that they actually arrived on the scene. The friends that Dr. MacRobbie was with that evening had vanished. There were strewn whiskey bottles and 2 pools of blood. He was struck behind the head, and this is what has been thought to be the cause of his death. It seemed the entire town went silent. No one would admit to being there with him that evening, no one heard his screams and it seemed that the crime scene photos may have been staged. Why were there 2 pools of blood, why did his friends leave him alone and where did the empty whiskey bottles come from?

To this day, no one knows exactly what happened to this man. There has been much speculation on this case, so much so, that there have been psychic mediums invited to investigate the location of his death. No certain strong evidence has ever come through on this over 100 year old case.

Earlier this month, my podcast co-host and I had the pleasure of interviewing a man who works in the building where Dr. MacRobbie’s body was found.  Aaron Blake, also known on Instagram as canadian_whisky_corner  filled us in with so many details about this mysterious case since he has devoted a significant amount of time researching  the mystery. If you want to find more out about this true crime, unsolved murder, tune into Boos & Bourbon the podcast. This makes for a great story to sit back and listen to, appreciate that Prohibition days are long gone and today you can sip your favorite whiskey without a prescription.

About Kim Moser
Kim Moser is a resident of Nova Scotia, Canada. She has dedicated her career to being a travelling salesperson in the heavy equipment field. Her favorite pastime is spending long summer nights cruising the Atlantic Ocean with her bourbon enthusiast husband Ryan. If she’s not on the water you can find her on the golf course sipping her favorite bourbon. In the winter months she’ll be snuggled up by the fire with her two cats, reading ghost stories. Kim is also the co-host and producer of the Boos & Bourbon Podcast. You can find her on Instagram @boosandbourbon and on Facebook “Boos and Bourbon - The Podcast.” 
New T-Shirts in the ABV Network Store
by Colonel Steve Akley
Jeremy Schell and I partnered up to really make the ABV Network Shop a lot better. We built a brand new interface for a true shopping experience and have started adding in a stream of new products. Our goal is to have a bourbon lifestyle brand the includes both ABV Network branded merchandise as well as general bourbon / whiskey items. Our goal is to be fully up and running by the holiday shopping season this year.

Our newest item is t-shirts.
Click here to see our, "I bleed barrel strength" t-shirts.
Off the Kentucky Bourbon Trail is a review of things to do, places to stay and honey holes to visit off the Kentucky Bourbon Trail.

Mammy's Kitchen

Off the Trail - August 15, 2019
by Jeremy Schell
Just the Intro, Click Below to Read the Whole Article...

There’s no denying it, when in Bardstown and need a great meal and a dram, get Off the Kentucky Bourbon Trail and visit Mammy’s Kitchen & Bar.

Located right in the heart of Bardstown, Mammy’s Kitchen & Bar is authentic southern cooking with an incredible bourbon selection. 

About Jeremy Schell
Jeremy is a Virginia native transplanted to Louisville, Kentucky in 1990. An entrepreneur and survivor of the dotcom era, he is a 25-yr. veteran of the Internet industry. Over the years, working with notable clients such as Brown-Forman, Hershey, Maker's Mark and others, he developed an affinity for drinking, collecting and talking bourbon…. and chocolate, mostly just eating it. Connect with him on Instagram @jeremyschell or visit his web site

Kentucky Owl Rye Batch #3 to Hit Shelves Beginning in August 

The 10-year old, 114-proof Rye #3 features a massive flavor profile and is a 
monster of complexity on the palate from start to finish
Kentucky Owl, "The Wise Man's Bourbon," today announced the release of Kentucky Owl 10-Year Old Kentucky Straight Rye Whiskey Batch #3. At 114-proof and 57% alcohol by volume, the highly sought-after whiskey will start arriving on store shelves and behind bars in select markets later this month. Rye #3 is crafted with the same tradition and attention to detail as each of the batches of Kentucky Owl bourbon and rye that came before it. Batch #3 features citrus, orange juice, grapefruit, oak, anise, and barbeque spice on the nose. The combination of barrel sweetness, caramel candy, creamy vanilla, toffee, and hazelnut coat the palate before moving into a finish of licorice, absinthe, nutmeg, and a mild flash of cayenne pepper. 
“There is a lot of older juice in Rye #3, but it’s the 10-year old stocks that really give it the richer, thicker, syrupy mouthfeel, and bring the blend forward,” said Dixon Dedman, Kentucky Owl Master Blender. “This batch was a fun process because you have to look at it for what it will become, not what it is at barrel strength. I experimented deeply to find the right profile while adjusting the proof through blind tastings, but kept gravitating back to 114-proof – almost exactly where I started.” 
Kentucky Owl 10-Year Old Straight Rye Whiskey Batch #3 will be available in limited quantities beginning later this month with a suggested retail price of $199.99 for a 750mL bottle in the following states: Alabama, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nevada, New Hampshire, New Jersey, New Mexico, New York, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, Washington, D.C., Wisconsin, and Wyoming.
Kindred Spirits Comes to Streaming
The ABV Network is pleased to announce that Kindred Spirits is now available on the following streaming services: iTunes, Amazon & Google Play. This documentary tells the story of Kentucky Craft Bourbon by featuring seven distilleries. We believe you will find the stories of these craft distillers is every bit as interesting as what the big companies have to offer. Download it today!

Click the button below to head to the ABV Network's online shop:

The Revenge of The Red Akuma - Part 1
It was cold, the wind was howling like never before. William hunkered down and adjusted the scope on his rifle. It was now or everything was going to be lost.  

Sounds good right?  

That’s not even close.  
Howdy friends!  We are back on schedule after the crazy travel last month. I’ve been standing in the packy looking at the bourbon isle with longing. There just isn’t enough money or time to enjoy it to the fullest. So, to compensate, I Google recipes for the weapons I already possess. The lovely people over at the site 
Dekanta came through very clutch. This may become a few part series testing their various recipes, but we started with The Red Akuma! With a name like that it just sounds bad ass and intriguing and looking at the ingredients, we weren’t misled.
The Red Akuma
1 cup of blood orange juice
2 teaspoons of Agave
1/2 cup of your finest Japanese whiskey
1 average sized jalapeno, chopped with stem removed (about 2 teaspoons)

Mix blood orange juice, agave and whisky in a cocktail shaker. Then stir until perfectly combined. Add jalapeño, replace the cup, and shake three or four times. Now pour through a strainer into glasses filled with ice. Discard the jalapeño and enjoy!
**Copied from dekanta website for clarity of ingredients and instruction, not for monetary gain.

Due to some logistical nightmare, I couldn’t find blood orange juice, I know, so I had to use blood orange lemonade. It didn’t make a huge difference, I really have no idea what the cocktail taste like otherwise, so for me, it was a win. I must add, I shook the jalapeno instead of the stir-and-add method. Whoo hoo, the wild side in me!!!  

The drink was amazing. To be clear, it was sweet and subtle, then it developed a little heat on the back end. Not overbearing, but you could tell that there was more to it than just spirits. I’ve never had a cocktail that contained this type of element. I’m curious if anyone will jump over to dekanta and try it out, I would love to hear the results. Also, the next up will be the Coke and Nuts Whisky, for obvious reasons!  


About Raymond Culbert
Raymond is a current resident of New England and is here purely because someone loves the four seasons that living here brings. He loves beer, bourbon, food and golf, not necessarily in that order, but it works alphabetically. You can usually find him drinking beer, sipping bourbon or eating good food in the company of my 5’ roadie, the four-season-lover! He is an Air Force veteran, but isn't biased and shares love with his military peeps, both veteran and active alike. Time away from the day job is in search of the next great craft made IPA! You can contact him on Twitter and Instagram via @My_Government_Name_Is 

All hate mail can be sent to: madlef2000 [ at ] 
The ABV Network is the fastest growing podcast network on the web. Here's the latest news with this exciting group of shows, many of which are helmed by Bourbon Zeppelin contributors.

Dan McKee
Master Distiller / Michter's Distillery
Featured on The Bourbon Show - Today!

We have some great programming coming up on the ABV Network. Here's a sneak peek at some of the upcoming shows:
The Bourbon Show
August 15 - Dan McKee, Master Distiller for Michter's
September 1 - Campbell Brown, President for Old Forester

The Bourbon Daily
August 15 - Who is Ready to Breakout in Bourbon?
August 16 -
The Most Famous Bottle in Bourbon History
August 18 - Alternative Grains in Bourbon

Bourbon Bettys
August 19 - Our Big Three
August 26 - Create Your Bourbon Bucketlist

ABV Network shows can be found on iTunes, Google Play, Stitcher, Libsyn and more. Just search for the name of the show!

Bourbon Nuggets
The ABV Network Crew Club is getting ready to add bourbon education to its list of benefits. We're talking training with small classes via Skype with very notable people from the bourbon industry. If you aren't in the club yet, get in before these events start in October at:
StilL 630 Experimental Series Reviews

X-26 Review
Type of Experiment: Bourbon
Barrel Char: 3
Age: 27.5 months
Proof: 100 (50% ABV)
Expression: 70% Corn, 20% Wheat, 5% Chocolate Barley & 5% Malted Barley

Colonel Steve's Review
Nosing Notes: Corn tortillas, oak and chocolate.

Tasting Notes: Sweet corn upfront, chocolate and spice in the middle.

Finishing Notes: This one is spicy mid-palate on back. Nice lingering finish.

Colonel Steve's Notes: Not usually into the ones where chocolate barley is incorporated into them, this one is an exception.

Colonel Steve's Rating: Solid buy it now, for sure. Do it!

Justine's Review 
Nosing Notes:  The nose on X-26 is coffee with a little spice. I pick up hints of licorice.

Tasting Notes:  On the palate, it's rich coffee up front with a smoked oak finish. 

Finishing Notes:  The finish on X-26 is similar to X-25 for me. The heat hits at the back of my tongue and throat and lingers.

Justine's Notes:  I liked this one. So far of the series, X-25 is my favorite. Can't wait for X-27. 

Justine's Rating: My rating for X-26 is in between buy it now and try before you buy. I think it follows close behind X-25 in its uniqueness, so it may not be suited for everyone.  

Colonel Steve and Justine's Rating System
  • Pass - This is going to need some work to enter into StilL 630's product lineup.
  • Try Before You Buy - The ones that are unique enough may be best suited for individual tastes.
  • Buy It Now - As stated... get your hands on that one immediately.
Photo: David McClister

The Turnpike Troubadours - Old Crow  

I’m not sure how ‘Happy’ this edition of Honky Tonk Happy Hour will be, but I wanted to talk about the rise and fall of a band and a brand. Neither have much to do with one another but I personally find it interesting how one can be at the top of their game so to speak, then just fall from grace. 
The Turnpike Troubadours formed in 2007. In the years from then to present day they have sold out multiple venues and opened for some of the top acts in the country. They have also produced five albums in which a whole universe was created and we fell in love with characters like Lorrie and Jimmy.  When the genre of Red Dirt Country was mentioned it would have been hard pressed to find a fan who didn’t mention The Turnpike Troubadours as a favorite until they started to abruptly cancel shows starting in late 2018 into early 2019. The band finally announced a hiatus in the spring of 2019. After many last minute cancellations and before the indefinite hiatus announcement fans speculated that the cancellations were due to frontman Evan Felker’s personal issues; the band never confirmed. Fans like myself are saddened, yet relieved; thanks to the hiatus we are no longer wasting time and money on vacation days and hotel rooms to see them in neighboring cities. The cost of a concert ticket was never an issue. The cost of wasting hours to travel and to book a hotel only to have the show cancelled at the last minute was. 
A bourbon brand that also used to be on top of it’s world is Old Crow. There are still bourbon aficionados today that will say Old Crow Chessmen is some of the best bourbon they have ever tasted. How could “The best bourbon ever tasted” by some now only be found on the bottom shelves of supermarkets, gas stations and liquor stores around the nation? In the bourbon boom of the 50’s and  60’s Old Crow was in fact a premium bourbon. Production changes in the 1980s lead to Old Crow being sold to Jim Beam by their parent company. Old Crow was then changed to the Jim Beam mash bill and only aged for 3 years. Ever since it has been a bottom shelf staple where it appears it will stay. 
For fans that currently see no come back in sight, but are still longing for what once was, there is at least  R.C. & the Ambers to fill the void Turnpike left (R.C. Edwards was also a member of The Turnpike Troubadours for those that didn’t know). You could also put your Old Crow in a fancy decanter and pretend it’s what it used to be; I’m not sure that it will trick your palate though. 

About McNew
Stephanie McNew is a regular co-host on The Bourbon Daily, an ABV Network podcast. In addition to her work on TBD, she can be heard hosting her own show, The Nightcap, which highlights some of the between-show conversations and show outtakes. McNew lives in Indiana with a veritable zoo of dogs and cats. When she isn't podcasting, running the ABV Network Patreon page or writing, she can be found drinking Larceny bourbon from Heaven Hill... her all-time favorite bourbon. Follow McNew's journey on Instagram: @miss_mcnew.

See You Next Month!

Abby H. aka @flaskandpen
Abby H., known as @flaskandpen on Instagram, is a teacher who’s explored life in Vegas, Georgia, Florida, Kuwait and Beijing before settling for now near Shanghai, China, where she teaches high school and enjoys bargain prices on 威士忌 (whiskey) in a country that hasn’t discovered it yet. Her favorite city is New Orleans, but she stumbled into bourbon in Jacksonville, Florida, and will always have a soft spot for the First Coast.
Bourbon Nuggets
On September 4th, we are adding a 3rd publication into the mix from the ABV Network. It's called Bourbon People and is Steve Akley's account of what the people from the bourbon industry are actually like. To get all of the ABV Network publications, sign-up for our emails by clicking here.

Photo credit: Sam Upshaw Jr./ Courier Journal

On July 3, 2019, the bourbon community received a black eye on a national level that all bourbon lovers need to take note of: the Old Crow warehouse owned by Beam Suntory (Jim Beam) caught fire due to a lightning strike. The fire destroyed 45,000 barrels which equates to around 6.75 million 750 milli-liter bottles. Estimates indicate losses of more than $40 million dollars between bourbon, warehouse rebuilding, and environmental cleanup/fines. Beam Suntory has not released a public financial statement on the event and they do not have to because they are a privately held unit of Japan’s Suntory Holdings. I predict we will only be left with an estimate of the event. 

After the 1996 Heaven Hill Fire, Kentucky imposed new building codes for building rickhouses. The current standards require sprinkler systems, electrical and ventilation systems, as well as retention ditches around each rickhouse to prevent the spread of fire to other warehouses. An old practice (not one of the standards) that further helps prevent lightning strikes is lighting rods being placed near rickhouses to draw the lightning away from the rickhouses. Kentucky did not require any old rickhouse to be updated to meet the new/current standard. I imagine this was done because it would be near impossible to place sprinkler systems into these old rickhouses, especially since the ones in rural areas (there are rickhouses all over the state of Kentucky, not just by the distillery) would have used well water systems. I doubt a well water system could provide enough pressure to stop a warehouse fire. Even in a perfect world, this would be a large expense to everyone storing barrels in pre-1996 build warehouses. There are millions of barrels in old rickhouses and new ones are only being built to help store new barrels to meet demand. There would be a major storage issue if all rickhouses had to meet the current standard. 

We (the bourbon community) could have lost more than just whiskey due to this event. I fear insurance companies will take note of the dangers of being in a rickhouse. Distilleries insurance policies are proprietary so no one can speak on rates, terms, or factors that go into their insurance policy on rickhouses.  Many distilleries tours include going to see a rickhouse, which helps consumers get the full experience. These rickhouses are usually older rickhouses to give consumers a feel of history. When doing a private barrel pick, several distilleries would allow consumers to thief (the tool used to pull whiskey from a barrel) their own barrel to sample it. Barrel picks may go to a more sterile environment due to safety, especially if there is a chance of storms in the area. This could completely change the visitor experience and barrel picks as we know them today. 

I am relieved that no one was hurt or killed in the fire. Jim Beam has the ability to bounce back from this setback and do not anticipate any allocation or shortage issues moving forward because of the fire. I think other distilleries, especially smaller craft distilleries, really need to look at increasing measures and maintenance to protect this liquor gold that we all love. 

About Shane Leonard
Shane Leonard is an editorial writer for the Bourbon Zeppelin. Shane is a 30-year-old Kentucky spirit with bold flavor. His articles have a easy to read feel with a long lasting finish of spice. The proof of his journey can be followed on Instagram @BarrelofKnowledge. #openbottles
Listen to This Issue of BZ
It's true, you can actually listen to this issue via Bourbon Zeppelin, the Podcast. The show is hosted by BZ's own Wes Hardin. He picks some of the top stories and reads/comments on them. He also adds in some bonus material.

You can listen to BZ on iTunes, Stitcher, Google Play, your favorite podcast provider or you can tune in on our website by
clicking here!
Further Reading...
by Colonel Steve Akley
I have launched a blog on under the "Cool Muses" section called, "Our Bourbon Journey. It's a combination of my personal bourbon journey, the journey of my team at the ABV Network, what's happening at the ABV Network and bourbon reviews.

If you love Bourbon Zeppelin, you are going to also love this blog. Check it out today!
by Jordan Grigsby and Team
The newest offering to is a blog run by Jordan Grigsby and a team of bloggers. It's called Whiskey Corner and it covers whiskey reviews, the whiskey lifestyle, events, product sampling and much more. You can check out this ABV Network exclusive offering by clicking here.
Items from Steve and the Bourbon Zeppelin team
Bourbon Mixology is author Steve Akley's best selling book of all-time. The premise is simple: have 50 iconic bars share their signature bourbon cocktail. The bars selected do not fail to impress with their unique takes on some classic drinks and well as some very original creations.

The book literally becomes a travel companion piece as you will want to see out these bars on your next business trip or vacation. Get your copy right now!
Buy Now
Bourbon Mixology Volume 4 is author Steve Akley's newest bourbon cocktail book. In this edition, 50 craft distilleries share signature bourbon cocktails made with their bourbon. 

Grab your copy today!
Buy Now
Mules and More takes a look at beer cocktails which have increased in popularity with the resurgence of the Moscow Mule. In this book, 40 craft breweries share their signature beer cocktail. 

Grab your copy today!
Buy Now
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Bourbon Zeppelin is a 25-times yearly newsletter publication sent out to the 80,000+ social media followers of author Steve Akley (monthly plus a special "Black Friday Gift-Giving Edition"). If you would like to have any questions about the publication, would like to say, "Hello" or you are interested in promoting your product/brand via Bourbon Zeppelin, please email Steve.
The Bourbon Zeppelin Sample Policy
Bourbon Zeppelin accepts product samples in exchange for a fair and honest review by a B.Z. team member or members.

The Bourbon Zeppelin Jack Daniel's Policy
We love it. While it's classified as "Tennessee Whiskey" it's treated with the same as any other bourbon here.
By the way, the same goes for George Dickel (we love them, too!)
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Also, be sure to LIKE us on our Facebook (Bourbon Zeppelin)!
1,239 Likes as of August 15, up from 1,221 on July 15. Help us get more!
Goal = 1,000,000 Likes (0.001239 of goal achieved so far)
Like any business, Bourbon Zeppelin has expenses. While we've elected to go with a strict no advertising policy, those fans who enjoy reading BZ and want to assist in helping with some of these expenses now can since we have started a Patreon page. We've got rewards and recognition for those who can help us continue to deliver incredible and unique bourbon-focused content.
Bourbon Zeppelin - The Team
In addition to the guest contributors, Bourbon Zeppelin has an incredible staff in addition to editor and publisher Steve Akley. Steve's daughter Cat runs the BZ Facebook page. The writing team includes: Editorial Writers Samara Rivers, Tony Freund and Armond Davis and the following Columnists: Abby H., Six Feet of Dynamite, Andrea Holak, Wes Hardin, Greg Schneider, Zac Smith, Joy "CigarFoxy" Larkins, McNew, Justine, Mays and Kim Moser.

Interested in joining the B.Z. team as a contributor? If so, just email Steve Akley to talk about it!
Bourbon Zeppelin Reprint Policy
Bourbon Zeppelin authorizes bloggers and newsfeeds to reprint its content without authorization, providing these two stipulations are met:
  1. Bourbon Zeppelin is noted as the creator of content (Please include issue number/month/year)
  2. When an author is listed for an individual article, that person is also acknowledged as well
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Bourbon Zeppelin is delivered to you raw an unedited by author Steve Akley on the 1st and 15th of every month. (Apologies for any errors.) Check out Steve's books by clicking here: Steve's Catalog on Amazon.