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Steve Akley Presents...

This Month's Bourbon Zeppelin Feature Article


Meeting Todd Leopold, The Godfather of Craft Bourbon


Royce Neeley (left) and Todd Leopold at Leopold Brothers Distilling by the famous Three Chamber Still.

by Colonel Steve Akley

We Met Todd and the Famous Three Chamber Still!
It's 4:00 a.m. and a baker looks at his list of orders for the day. First up is a vanilla cake with chocolate icing. Pretty standard stuff for a baker. Of course, if this is a high end baker, that is truly dedicated to its craft, we're talking flour being sifted, vanilla beans being split open and scraped and an icing made out of butter, heavy cream and cocoa powder. 

I can make that exact same style of cake at home with a Duncan Hines box recipe, some eggs, oil and water. For the icing, I'll just buy a can of frosting that's ready to go. At the end of the day, we've both made a cake. Technically there isn't a different definition of what we did... they are simply both cakes.

What tastes better, though?

Well, if that baker is any good, of course that's going to be the better cake. We all know this, right?

Then why don't we celebrate our distillers who are doing things just a little different. I would take this a step even further by stating a distiller can be like a baker. They can follow mash bills like recipes, instructions to prepare and cook mash bills and then distill. The fermenters, cookers and stills could be considered similar to tools of the baking trade like mixers and ovens.

The distillers that are truly artists, though are different. They take their trade to the next level by doing things that aren't necessarily easier or more efficient. They aren't using Duncan Hines Bourbon Mix to make their whiskey, they are malting their barley, doing grain conversions, propagating their own yeast, working without enzymes, etc. They are taking the difficult route because they want to produce the best whiskey possible.

I've found that my own personal bourbon journey is becoming more-and-more focused on those types of individuals, distillers doing things like they used to for the sake of producing great whiskey. I can absolutely tell a difference in what they are producing as well. These small things make a big difference in the final product, particularly when it's released as a younger whiskey. We're tasting things we've never tasted before in whiskey and it's because of people like Royce Neeley, Adam Stumpf, Gary Hinegardner, Lisa Wicker, Alan Bishop and Steve Beam. I love what these individuals are doing, and more importantly, I love the whiskey they are making.

Recently, Royce Neeley and I went on another adventure. We met out in Denver, Colorado, for a screening of our movie Kindred Spirits. We knew we would have some down time during the day before the screening so we knew we had to make the pilgrimage to see Leopold Brothers, where Todd Leopold makes some of the most unique whiskeys in the world.

You see, Todd Leopold is definitely not just a distiller. He started in craft beer back in 1999 and then progressed into craft spirits in 2001. Going back to 2001 in craft distilling is the equivalent of going back to Elijah Craig in big bourbon. Todd Leopold was not only at the forefront of the craft distilling institute, he insisted on doing things different than conventional wisdom would tell you to do it. Yes, he was committed to doing things the hard way in his personal quest to make the perfect whiskey.

The funny thing is if you ask most bourbon lovers to name their favorite craft bourbon, Leopold Brothers probably doesn't make the list. Heck, if you ask them to name their favorite Colorado craft distillery or even Denver craft distillery and Leopold might not make anyone's list. 

Shame on us. Seriously.


Because the craft industry is loaded with bakers and not distillers. People getting up every day and following the instructions on the back of a yeast package to add it correctly into their mash. Todd Leopold is The Godfather of craft distilling because he's being doing the things he's been doing for longer than anyone else. We're talking true O.G. stuff here.

"What are some of the things he's doing," you might ask. Well, for one, he doesn't use enzymes. Big or small, most distillers... 99%+ use enzymes. These have a positive effect on some component of whiskey making (like thinning out the mash) but we also must not forget Newton's 3rd Law: For every positive reaction, there is an equal and opposite negative reaction. So what are the enzymes doing that's negative? How about stripping out flavor... let's start there.

He's also doing all kinds of other cool stuff. He has a huge malting facility not only malting his own barley, but for many of the local craft breweries in Colorado's rich craft brewing scene. He has planted fruit trees on his property and typically has the windows open to invite the natural yeast off of those trees into the distillery and his mash to give it a truly localized flavor. He chill ferments which he says avoids the production of the negative compounds commonly referred to as heads in whiskey making so he doesn't make a heads cut with his whiskey. Wild!

There it is folks!

The biggest thing he's got going, though, is a three chamber still. This thing is kind of like a celebrity. In fact when Royce and I went and met Todd, he told us just the week before Freddie Noe had stopped in asking to see it.

At first glance, it looks like a huge column still. People like Todd and even Royce, who have a much better understanding of what this thing is say it's like 3 pot still being stacked on top of one another and as such, you can strip out just about everything other than flavor. It's not easy, though, mind you. When Todd's running the three column still he has an operator sitting next to it the whole time because every 10-minutes you are making an adjustment or cut on it.

The three chamber still was the standard prior to Prohibition. That's why some of those old whiskeys taste so bold. After Prohibition, lighter whiskeys became popular so you began seeing distilleries move away from the three chamber still. The last one anyone remembers being used was the one at Michter's in Pennsylvania and they quit using that one in the 50s. 

Today, nobody uses a three chamber still for making whiskey other than Leopold Brothers (there is one in use at a rum distillery but they are only using two of the three chambers so its safe to say this is the only three chamber still used in distilling).

How does the whiskey taste coming off of that still?

Well, at this point we need to take Todd Leopold's word that it is amazing since he's still about 2-years from releasing anything he's produced on it.

Royce and I walked away from our time with Todd Leopold in awe about how someone can be so dedicated to making whiskey in such an old and inefficient way because he's not doing anything to cut corners or save cost. He simply wants to make great whiskey. I know it inspired Royce as a fellow distiller to push himself even harder in what he's doing. For me, it reaffirms this idea of highlighting people from the business who take the extra step to making great whiskey for us, the consumers. 

Todd Leopold is one badass dude!
Photo Album:
From top left, clockwise: 1). The lineup at the tasting bar 2). The bottle of bourbon I bought 3). Me fanboying out to the max by getting a selfie at the three column still 4). Todd & Royce talking shop

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:
Table of Contents
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This is bourbon's time. The whole year may be "bourbon's time" but there is something special about the time of the year when the air turns cooler, allocated releases start hitting the stores and the holidays start approaching. All of these things just pair so well with our love for bourbon it just makes this time of the year special.

Hopefully, we add to this special time of the year with a great issue for you. We've got some amazing all-original content for you today. Like I always say, I hope you enjoy reading this issue of Bourbon Zeppelin 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, 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 (2018), Bourbon Educator for Total Wine in St. Louis, New Orleans Bourbon Festival Hall of Fame Committee Member, Bourbons Bistro Barrel Selection Committee Member and Kentucky Colonel (2016).
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.

Jim Rutledge
Legendary Master Distiller
Featured on The Bourbon Show - Today!

We have some great programming coming up on the ABV Network. Here's a sneak peak at some of the upcoming shows:
The Bourbon Show
November 1- Jim Rutledge, KY Bourbon Hall of Fame Master Distiller
November 7 - Marketing in Craft Distilling

The Bourbon Daily
November 1 - Bourbon Patron Saints
November 4-8 - Craft Distilling Week 3
November 11 - Moving to Bourbon Country
Bourbon Bettys
November 4 - Bourbon Cocktails
November 11 - Craft Distilleries Outside of Kentucky

ABV Network shows can be found on iTunes, Google Play, Stitcher, Libsyn and more. Just search for the name of the show! You can even listen in on our website:

Join the Revolution
We love knowing who fans of our shows are. Please join ABV Network staff by putting the hashtag #ABVNetworkCrew in your social media profiles. 

Bourbon Hunting – November 2019 by Jeremy Schell 

The month of Thanksgiving is finally upon us and very soon we will be leaving 2019 behind and ushering in a new year; a new year full of excitement and unknown expectations. Yeah, that sounds like crap to me too, especially since most of the highly anticipated allocated bourbons and rye whiskeys we have been expecting for the year are either at distributors or already disappearing from retailers across the country. For bourbon enthusiasts and hunters, 2019 has been a year of countless challenges including; higher retail prices, more and more allocations across products that should not be, discontinued brands, relaunched brands – only available in other markets where we are not, a slew of new brands with difficult to decipher labels stating where they really originated from, unbelievable saturation of overpriced festivals and bourbon events in almost every market, single barrel stickers, OMG, even more single barrel stickers, distillery fires, rickhouse collapses, yet more rickhouse collapses, oh and the decline, resurgence, and death of the secondary market... but wait, is it really dead?  

Despite all of what we have experienced this year, I cannot help but be thankful for all I have and look ahead to what is in store for 2020. It’s possible I’m on my second or more dram as I write this unrealistic and optimistic dissertation. If all the distilleries we love had not started putting away more barrels several years ago, we wouldn’t have all of the whiskey options we have today. It is true, blending is trending and more and more brands are offering tremendous blend options we are only now starting to appreciate.

Perhaps even the purists will say, once they try a blend, these are good and worth the investment. Innovation in any industry is truly king and none more important than in whiskey, Trey Zoeller started the trend more than a decade ago and deserves the credit for much we are enjoying today. If you enjoy flavored whiskey, thank Jimmy Russell for Wild Turkey Honey. I’m not sure he really wants the credit and after 65-years in the industry he may have tried to forget it already. Either way, there is no doubt, flavored whiskey continues to pay the bills for many distilleries. Whiskey declined 50 years ago because of the lack of its flexibility, today diverse cocktails allow us to enjoy our whiskey in new and exciting ways. Even if they are not your favorite way to enjoy whiskey, cocktails provide more and more flavor options for a wider audience of whiskey fans. Sure, making them and cleaning up is a pain in the ass, however if it wasn’t for Old Forester, Jackie Zykan, and their amazing cocktail mixes, I wouldn’t have the ability to make any of these delicious drinks. Finally, I am thankful to live in a country where the online streaming wars starting this month between Disney+, Apple+, Hulu, and Netflix will be more controversial than the bourbon secondary market. Shhhhhh….it may not be dead after all. 

Until next month, happy Thanksgiving and happy hunting!
Nov. 2019’s Featured Bourbon to Hunt -- 1950s Very Old Fitzgerald
“It is so choice. If you have the means, I highly recommend picking one up.” -- Ferris Bueller
Rye whiskeys and bourbons with rye in their mash bill have been increasingly popular over the past few years due to their bold and spicy flavors that bartenders and whiskey enthusiasts crave. However,
bourbon hunters everywhere know the demand for nostalgic Stitzel-Weller wheated bourbons have blown up over the past decade. Most of today’s wheated bourbons are associated with sweater flavors and not necessarily bold or complex. The classic Stitzel-Weller whiskeys are known for their distinct old oak funk, yes, that’s like marzipan just more distinct, which often is overbearing and drowns out the complexity that whiskey enthusiasts desire. The eight-year Very Old Fitzgerald releases from the 1950s and early 1960s are the exception to these rules. These dusty whiskeys were born of a different era and provide an experience lacking in many of the whiskeys available today. Hints of the oaky funk are certainly present, however the aromas of dark fruits like dates, figs, molasses, and cinnamon are prevalent on the nose and overshadow the funky oak. The taste continues the sweetness of the nose with only slight tannic tones of oak and wood. Most notably is the thick, oily, almost chewy mouthfeel that lingers with a finish that seems to last from the 50s. The bottled-in-bond 100-proof is pleasant and palatable for anyone, almost like drinking candy straight from a bottle. These Very Old Fitzgerald’s tend to prove the best bourbons are aged to eight years and not a day longer. If you’re looking for a statement bourbon for your bar, find a Very Old Fitzgerald from the 1950s and you’ll have found one of the best bourbons you’ll ever have the privilege to share with your friends.

Off the Kentucky Bourbon Trail
November 1, 2019

by Jeremy Schell

The Sweeter Side of Kentucky

There’s nothing more satisfying after spending time at Kentucky distillers then hanging out with the sweet Ladies of the Morning in downtown Louisville. 

Kentucky Fried Buttermilk Chicken Doughnut, the Bourbon Caramel with Bacon, and the Breakfast Doughnut Sandwich are just a few of the choices available when you get Off the Kentucky Bourbon Trail and visit the local favorite honey hole, H-Five Doughnuts, in Louisville, Kentucky.


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
Bourbon Nuggets

Our Distillers Vacation trip to Key West in January of 2020 is really starting to take off. We are closing in on 30 attendees! Learn more about it by clicking here.

The Drinking Straw:

One of Bourbon's Coolest Inventions

As strange partners as they may seem, bourbon and drinking straws go together like peanut butter and jelly. Or something like that. Known as Public Enemy Number 1 today, drinking straws innocently got their start over a century ago, and it was the result of someone’s bourbon drinking “problem” and a clever solution.
Picture it: America, 1880. It's a steamy day. You’re tired. You’re hot. Air conditioning--what’s that?  

Really, your only option is to drink an icy cold mint julep, right? So you make up an icy cold julep, with that glorious mound of ice. That’s not really a sipping drink with all of that ice, so you find a straw to get into that delicious bourbon, but remember, it's 1880, so your straw is literally that--straw.  And by “straw,” it's literally the straw stalk of a piece of ryegrass because its hollow.  

The problem is, your sweet mint julep suddenly takes on a bit of spicy from the ryegrass. Also, since its a piece of grass, it falls apart pretty quickly in your drink, which doesn’t add to the drinkability. So you’re cooled down a bit, but that mint julep just isn’t quite right. This my friend, is a drinking problem... but a solvable one.  
Marvin Stone had just this same problem in 1880. A cigarette paper manufacturer, Stone knew he could come up with a better design than the ryegrass straw. He proceeded to take a pencil, roll layers of paper around it, and glue them in place. 


The paper straw was now in existence. However, a major design flaw still existed. The glue would seep into the drink if the straw remained in the drink for any period of time. Stone worked to improve the paper straw design, and in 1888, Stone patented the refined design. His patented design included manila paper that was coated in paraffin wax. The wax allowed the straw to be resistant to heat up to 140 degrees, but more importantly, didn’t seep glue into your drink. By 1890, his cigarette paper factory was producing and selling more paper straws than it was cigarettes. He knew he had a hit and the paper straw continued to thrive.  
Straws remained relatively unchanged until 1930, when an inventor named Joseph Friedman watched his daughter struggle to drink her milkshake. He thought straws needed to be a little more versatile, making it easier to drink. He inserted a screw into the existing straw to create a forced bend, and wrapped the paper around it. His daughter now had the perfect straw for her milkshake enjoyment!  
Still maintaining the paper design, the straw held on the two forms--straight and bent--until the 1960s when plastics became more popular and widely produced. Paper straws became a distant memory and plastic straws started showing up everywhere. Plastic was convenient, inexpensive, and didn’t lose their form after being in a drink for a while. Today, you would be hard pressed to go into any restaurant or bar and not find a straw. 
Now, the push is to go back to paper straws, as plastic is polluting our oceans and showing up in the bellies of fish, whales, and other ocean life. Stone’s julep straw solved an immediate problem in the late 1800s, and as we return to our simpler roots and paper straws, his design is becoming popular again. Once again, bourbon comes through and solves one of life’s problems!  We toast you, Marvin Stone, inventor of the drinking straw! May your mint juleps always be cold and easy to drink!  

About Andrea Holak
Andrea Holak lives in sunny St. Louis, where she is the Executive Director of a local affordable housing agency. Andrea can usually be found at Busch Stadium watching baseball or hiking pretty trails, but you won’t find her without a flask of bourbon! She has joined the BZ team to tell the tales of bourbon history. Connect with Andrea on Twitter or Instagram at @redtumbleweed. 
Bourbon Ads of Yesteryear
Celebrating the history of bourbon by sharing ads used in the past.
Click the button to head to the ABV Network shop!
Bourbon Nuggets

Bourbon Reminiscing, the TV version of the popular podcast will be coming to Amazon streaming sometime this fall. Stay tuned for more details.
This Month's Selection...

by Clown Shoes

By now, we are in full swing of all things pumpkin, so of course this month’s review was gonna be a bourbon barrel aged yam beer. 

Clown Shoes Beer out of Ipswich, Massachusetts, is nationally distributed brand that produces a wide selection of year round and limited release beers. I’ve always enjoyed their barrel-aged program so I was excited to see what they’d do with some bourbon, pumpkin, and a barrel. 

Gordo is a imperial pumpkin stout aged in unknown bourbon barrels, brewed with spices you’d expect like cinnamon and cloves, pumpkin purée, and black malt. 

The pour is dark and thick, the color caramelized chocolate. The aroma spicy, sweet bourbon. Medium mouthfeel at first sip, but gets thicker as you get towards the middle. It’s pure dark chocolate pumpkin pie at the bottom. 

What I like about Clown Shoes is that although they continue to grow and innovate they seem to keep that microbrewery style personality to brewing. This would be a perfect pairing with your dessert after a holiday dinner.
Try your bourbon in a beer. 

About Della "Six Feet of Dynamite" Fain
Arizona resident. Chi-town girl. Avid craft brew drinker. Stout and porter lover. Getting to love all things craft... one brewery at a time. Like most of the BZ team, Dynamite is a regular member of the bourbon crew on Instagram and her Untappd account is not to be missed (@sixfeetofdynamite for either Instagram or Untappd).
Jim Beam Repeal Batch
November is here.

Wow, I can’t believe that the year has gone so fast. It is the start of the holiday season. I hope whatever holidays that you celebrate are the best yet. This month, I am trying something new that I have never tried before. I am going to taste Jim Beam Repeal Batch. This is the batch that they made to celebrate the repeal of prohibition after which it took the Beam distillery 120-days to be rebuilt. It is non-chill filtered, so as it says on the label it “may appear cloudy or contain sediment on the bottom like it did in the 30’s.”

That makes it even more interesting.

It is 86 proof. The label also says it has “all nuances of flavor gained through the interaction of the whiskey and the barrel”. This is sounding good because as you know I love the flavor the oak gives the whiskey. The mash bill is 77% Corn, 13% Rye, 10% Malted Barley. It is under $20 for a 750 ml bottle.

Well enough talk, you know I love my bourbon but it is time to taste. I got my awesome Bluetooth blasting Celtic Frost’s “Procreation of the Wicked”. This song is one of the heaviest songs ever written and they sound awesome when they perform it. They were a great early 80s grindcore band with heavy punk overtones. Here is my take on Jim Beam Prohibition Repeal batch:

Color: Copper
Body:  Smooth
Nose: Fruity
Palate: Alcohol and Leather with wood tones
Finish: Nice slow and long burn

This one definitely gets the old \m/ from me! I like it because it is different from the other Beam products. I find the unfiltered taste gives more of the oak taste then the white label. This is also excellent on the rocks. I don’t think I would waste the good taste by mixing it in a cocktail. I also like the kick that comes from being 86 proof. I will definitely treat some of my friends to this when they visit. I think most of them would like this. Well, until next month I’ll be killing the bourbon and keeping it metal in Detroit! 
About Greg Schneider
Greg Schneider loves three things.... heavy metal music, bourbon and a good deal. He's managed to indulge all three in his \m/ Value Bottles column. Greg uses a simple system of "\m/" for bottles he recommends (the keyboard shortcut for the Ronnie James Dio "thumbs up") and "m/" for ones he doesn't like (the keyboard shortcut for "giving the bird").

Click here if you would like to email a suggest value bottle to Greg. His Twitter I.D. is: @schneiderg63.
Bourbon on the Sides

Sometimes for me the best part of the meal are the sides. Although we go in thinking simple about the main course, like a beautifully marbled and perfectly cut ribeye or a freshly caught and grilled piece of King Salmon, but what truly makes the meal is the side dish. Whether it’s a perfectly cooked batch of garlic mashed potatoes or grilled asparagus, those sides seem to make that meal just jump off the plate. It’s all about the co-stars. 

One of my personal favorite sides, that seem to go along with just about anything is roasted brown buttered mushrooms. Now recently, I have made a few batches that has bourbon incorporated it into the recipe!

How you ask?? 

Well, getting started with any good recipe is making sure that the ingredients work well together and not fight each other. So, the first step was to get a bourbon that would not overpower the flavor profile of mushrooms. My choice on this was Knob Creek small batch. It’s caramel and vanilla taste with a slight oak finish is a great bourbon to mix in with the mushrooms. The small batch is proofed at 100 but it went well together.

This is definitely one of my go tos when I’m just sipping on a good bourbon midweek and also a good one when it comes to recipes that call out for a bourbon. It definitely represents all that is good with Kentucky bourbon.

This recipe works on a stove top or over an open fire, like your pit or grill. With this recipe simplicity is the key. You’re only gonna need a few ingredients and a good bourbon.


  • 2 pounds whole mushrooms cleaned and stems trimmed
  • 6 tablespoons butter melted
  • 2 teaspoons minced garlic
  • 1/4 cup of bourbon 
  • 1/4 brown sugar
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh herbs I used parsley
  1. In a large skillet, heat butter and olive oil until very hot.
  2. Add in cleaned mushrooms and sauté over medium high heat for 10-15 minutes until browned. If mushrooms are small, less time will be needed.
  3. Add garlic and toss.
  4. Remove pan from heat and add bourbon and brown sugar. This step is necessary so the bourbon does not flame up while you are pouring over heat. Always add the bourbon off of the heat.
  5. Quickly return pan to heat and allow to flame up by gently tilting pan over flame. If you are using an electric stove, you may need to light the pan with a match or just cook until alcohol has evaporated. Be careful
  6. Sauté a few seconds until flames subside.
  7. Remove from heat and add salt to taste and serve. Enjoy!

Always remember every great movie had a great costars. So let your sides shine!!!

Also, bourbon makes everything better!

Please let me know how you enjoyed: 

(or if you had any ideas or tips for new recipes.)

About William Whitfield
Will Whitfield was born and raised in St. Louis, Missouri. He and his wife moved to Seattle in 2004. He is a union plumber by trade and in the plumbing commercial world for 25-years. His true passion is cooking and mainly just cooking for friends and family. Will's earliest memories of wanting to cook started as young as 7, where he was allowed to cook dinner for the family (it was spaghetti)! He is also passionate about whiskey, both with an "e" and without and "e!"

After an interview with Colonel Steve and the ABV Family, he was truly convinced I needed to spend more time learning the true depth in the bourbon universe. He knew he was missing out on some amazing whiskey. The next phase  of his life is blending the two worlds food and bourbon. If he's not cooking, he is spending time with his wife and two kids but he loves to get out on the golf course every chance that he gets!!
Listen to This Issue of Bourbon Zeppelin
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!
Additional 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 Kevin Rose and Team
The newest offering to is a blog run by Kevin Rose 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.
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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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Goal = 1,000,000 Likes (0.001335 of goal achieved so far)
All-Time Bourbon Barrel-Aged Beer Reviews by Six Feet of Dynamite Rankings:
Here is the ranked complete list of all bourbon barrel-aged beer reviews that have been rated by Six Feet of Dynamite for Bourbon Zeppelin: 5 Sticks of Dynamite: County Pumpkin by Superstition Meadery -- Black Butte XXXVIII by Deschutes Brewery -- Pump[KY]n by Avery Brewing --  Bourbon Barrel Quad by Boulevard Brewing Co.-- Maple Jesus by Evil Twin -- So Happens it's Tuesday by The Bruery -- Headless Heron by Central Waters Brewing -- Devil's Teeth by Modern Times -- 4.75 Sticks of Dynamite: Cake Eater by OHSO -- Shot in the Arm by McFate Brewing -- 4.5 Sticks of Dynamite: Steel Toed Flip Flops by Wren House -- Stickee Monkey by Firestone Walker -- Old Leatherman by Lasting Brass Brewing Company  4.25 Sticks of Dynamite: Gordo by Clown Shoes -- Highwaymen by Wren House -- Morning Grind by O.H.S.O. -- Harvest LE by J.W. Lees -Johnny Cash'd Imperial Coffee Stout by Mason Ale Work -- Dark Adrenaline by Shop Beer Co. -- Mash by The Bruery -- Kentucky Old Fashioned Bourbon Ale by Alltech -- 1st Anniversary by Stoic Cider -- 4 Sticks of Dynamite: AZ Nutt by Mount Wilderness -- Legion (2019) by Community Beer Company -- OTHRORIR by Drinking Horn Meadery -- Genie in a Bottle by The Dudes' Brewing Company -- Mishka by Scottsdale Beer Company -- Dementia by Ska Brewing -- Oil Man by Elevation Beer Co. -- The Lost Abbey Track #08 -- 3 1/2 Sticks of Dynamite: Collaboration #6 by Boulevard Brewing -- Bell's Brewery Black Note Stout -- 3.75 Sticks of Dynamite: You Asked for It by The Bruery -- Barrel-Aged G&T Goes by Anderson Valley --3.25 Sticks of Dynamite: Dark Apparition by Jackie O's -- 3 Sticks of Dynamite: No entries yet -- 2 1/2 Sticks of Dynamite: Quintaceratops by Brooklyn Brewery -- 2 1/4 Sticks of Dynamite: "K" is for Kriek  2 Sticks of Dynamite: No entries yet -- 1 Stick of Dynamite: No entries yet
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 feature writer Monica Caron, Editorial Writer Shane Leonard, Assignment Reporters Wes Hardin, Jordan Grigsby and Stacey Spears and the following Columnists: Abby H., Nate Woodruff, Joy "CigarFoxy" Larkins, Jeremy Schell, Six Feet of Dynamite, Andrea Holak, Greg Schneider, Kim Moser, and Raymond Culbert..

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.