Bourbon Zeppelin
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This Month's Bourbon Zeppelin Feature Article
Steve Akley Works at Ozark Distillery

A Firsthand Account of the Experience by Steve Akley
On March 20 an 21 of this year, I experienced a bucket list type of adventure. I spent two days working at Ozark Distillery in Osage Beach, Missouri. Owners Dave and Tiffhany Huffman welcomed me to their incredible facility to see firsthand exactly what makes their bourbon so special.

For a confirmed "Bourbonhead" (what I'm officically calling in this publication as a person who loves everything bourbon), this was like a fantasy camp. Obviously, this isn't like baking a cake where you can be involved in the same cake from start to finish. Bourbon has to age... for years.

Dave had planned well for this.
He had prepared a batch earlier in the month that had fermented to the point where it was ready to run through the still. He also had two 15 gallon barrels that had aged to perfection and were ready for bottling.

With Dave doing the behind the scenes prep, he was able to literally take me through the entire process. We started by milling corn, wheat and barley. We then cooked a mash. In the downtime, I was learning about Dave, Tiffhany, their company and the care they take to make their bourbon, and all of their products, the absolute best quality possible.

Dave and I then dumped out the two barrels of bourbon. I actually got to taste bourbon just out of the barrel. That experience alone would have been incredible, but there was so much more to this experience! We then proofed it to 92 and let it rest overnight before we could bottle it.

The next day, we took the batch fermented batch Dave had ready to go and did a stripping run through the still. It was incredible watching that whiskey come trickling out!

The second day ended with us bottling the bourbon we had dumped the day before. We filled the bottles, corked them, sealed them and finally labeled them. Tiffhany helped with the labeling and I have to tell you, she and Dave make everything look so easy. The "hands-on" part of handcrafted is tough. They have years of experience and really put out a beautiful as well as delicious product.


Oh yes. The best part about working at a distillery for two days is the fact you have to taste your product. You can't deliver something to your customer which has been taste tested!

Hey, I had to do it... for those two glorious days, it was my job!

The photo montage of my time at Ozark Distillery. Clockwise from upper left: The distillery has a true Ozark feel from the moment you drive up to it, Dave Huffman starts the process to make bourbon by milling corn, me filling bottles of bourbon, me in Barrel House #1 checking out the aging bourbon, Tiffhany Huffman hand-labeling bourbon bottles, dumping perfectly aged bourbon out of the barrel and the center is the final product... a bottle filled, corked, sealed, labeled and signed by me!
In this issue...
Welcome to the inaugural issue of Bourbon Zeppelin! Delivered as a newsletter, the focus of BZ is to provide quality and entertaining that reads much more like a magazine than a newsletter. In this issue alone, in addition to my firsthand behind the scenes tour of Ozark Distillery, we have product reviews, bourbon samplings, cocktail recipes and tons of bourbon news.

I hope you enjoy the issue and look forward to receiving BZ delivered right to your inbox on the first of every month!

Bourbon Zeppelin
Reviews of Unique Bourbon Offerings by Steve and Four Bourbon Zeppelin Team Members

This month we take a look at:

Woodford Reserve Masters Collection 1838 Style White Corn

A cornerstone of Bourbon Zeppelin is going to be the Steve + 4 Reviews. In this regular feature, Steve and four of the B.Z. team members will rate and score a bourbon. Knowing that there is something intrinsically wrong with any scoring system, BZ attempts to smooth out the human factor in three ways:

1). Right out of the gate, having five evaluators automatically adds legitimacy to this type of system which is typically completed by one person.

2). Steve + 4 helps remove personal bias by removing the top and bottom scores are tossed out leaving only the three scores in the middle as the ones that count.

3). The three scores that are left are then averaged giving us the final score for the monthly selection.

All final scores are tallied and kept at the bottom of BZ allowing us to have a growing comparative database.

Let's see how this month's selection fared:

Reviewer #1
Evan Haskill - 71.5
Aroma - Floral/Rose
Taste - Floral/Rose mouth feel with a vanilla/sweet/buttery finish.
Final Evaluation - Light on the nose and entry with an excellent finish that lingers nicely with a flavorful/balanced easy burn.

Reviewer #2
The Shy Associate Editor - 72.0

Aroma - Right out of the gate I’ll say that nosing this Bourbon was delightful.  At a high level it showed up with a nutty and warm sweetness. And that theme continued; it was sugary, yet not too cloying, and with a baking spice component.  A slight oak element was definitely present.
Taste - My first sip was really interesting and showed up nicely as I experienced this “white corn” Bourbon, and was intrigued as to what it would really taste like. It had a great smoothness, wasn’t hot, and finished mid palate for me. Picking up on vanilla it was very balanced overall as I savored a few sips.  Throughout my tasting experiment,  I also picked up on other flavors:  a butter flavor akin to a cooked or almost ‘browned’ butter, the flavor of baking spices, but still with a fruity brightness. 
Final Evaluation - After finishing my sample, I experienced that familiar and warm “Kentucky Hug” with a finish that stuck around long enough to enjoy the near-creamy texture it left behind.  

Reviewer #3
Melissa Anderson - 73.0

Aroma - Ethyl alcohol, new oak, rye spice (black pepper), corn
Taste -  Baking spices, sweet corn, rye spice (black pepper), toasted oak
Final Evaluation -
Woodford Reserve Master’s Collection 1838 Style White Corn is a lovely bourbon. It has a nice balance of flavors with an interesting spice and oak character that balances well with the sweetness from the white corn. Unfortunately, however, it doesn’t live up to its $95 price range on the palate; I believe it is in line with a number of $35-$45 bottles. I would expect a fuller mouth feel, more complex palate, and more interesting nose for the price. It is a great glass of bourbon, but I won’t be running out to get a bottle.
Tossed Reviews
Steve Akley - 87.0
Aroma - Orange, vanilla, caramel. A sweet scent.
Taste - Tastes like candy corn with a little heat and peppery notes.
Final Evaluation - The white corn gives this one and incredibly sweet taste.

The Bearded Sipper - 52
Aroma - Corn and caramel with a hint of tobacco and light oak.
Taste - The corn tastes more like the husk than the kernel and the caramel flavor is quickly overtaken by a peppery burn?
Final Evaluation - At first sip I wondered if I was being tricked because the flavor, for me, was far from impressive.

Combined Score
The final score for Woodford Reserve Masters Collection 1838 Style White Corn is...
The Bouron Lifestyle
A look at products for bourbon fans
Recently, Steve Akley got his bourbon collection organized with the help of Adam Burkholder, who runs a company called BackFortyBarrels, selling his uniquely crafted products  from bourbon barrels on Etsy. "My bourbon collection got a bit out of hand. It had spilled over from a cabinet in the kitchen and a bar in the basement onto the kitchen counter. The shelves from Adam helped me get everything off of the counter."

The BackFortyBarrels' shelves in Steve's kitchen
The best part of these shelves is not only are they deep, the bourbon sits down in them with a rail made out of a barrel stave across the front. This ensures the bourbon doesn't shift forward and drop off of the shelves which can be pretty important with the cost of a bottle of high end bourbon at risk.

A really nice touch is you can order them with our without the bung hole and custom order the length of the shelf. To see Adam's Etsy page, click here, or click on the photo to take a look at the shelf Steve ordered three of for his collection. Adam has a deal for BZ readers. If you use the code "Zeppelin" at checkout you will receive 10% off of your order!
. . . . . . . . . .

 Low Country Olive Oil offers the only bourbon-infused balsamic vinegar we've been able to find. Miguel, a blogger on the site Holy City Handcraft has come up with two recipes using this unique product: A Bourbon Balsamic Pot Roast and a Balsamic Mule. Click on the Low Country Olive Oil logo to go to pick up a bottle or the name of the recipes to check those out.
. . . . . . . . . .

The latest item from Grumpy Dog Candles is sure to capture the attention of our cigar lovers. It's a  cigar ashtray made from a repurposed Jefferson's bottle. Click on the photo to see all of the items they have for sale.

. . . . . . . . . .

Bulls Bay Salt Works makes a Bourbon Barrel Smoked Flake Sea Salt. They don't just buy salt and smoke it, they collect the sea water from a pristine wilderness area, evaporate the water and then hand harvest the salt. They then smoke the flake salt in electric smokers using Bourbon Barrels that comes originally from Willett in Kentucky. The barrels are purchased and transported by another Charleston-based organization, a cocktail mixing company called Bittermilk,  to age their Bourbon Barrel Aged Old Fashioned mixer. Bulls Bay then acquires the barrels in a trade from Bittermilk (they use Bulls Bay salt in their Charred Grapefruit Tonic mixer). The barrel are then cut up and the salt is smoked with the pieces. The result is a bourbon smoked salt that is quite complex with notes from the fresh spices used to create the Old Fashioned. Pick up a jar of Bulls Bay Bourbon Barrel Flake Sea Salt by clicking here.

Maple Old Fashioned
Submitted by Pappy & Company

2 ounces bourbon

2 dashes Angostura Bitters
Gently stir with ice and pour back over ice in an old fashioned glass
Garnish with orange peel

. . . . . . . . . . . . . . . . . .

Honey and Bourbon
Submitted by Waxing Kara

3 tablespoons butterbean honey

3 tablespoons warm water

4 ounces bourbon

2 large lemons juiced

Fill half of a cocktail shaker with ice

Mix honey and warm water to create syrup

Add bourbon and lemon juice to shaker


Pour into a saucer

The Honey and Bourbon
Photo by

News About Bourbon the B.Z. Team has Heard
Whiskey that has met all the legal requirements to be called bourbon that has been aged at least two years can be called "straight bourbon." In April, Buffalo Trace Kentucky Straight Bourbon won  best "straight bourbon" with a Double Gold at the 16th annual San Francisco World Spirits competition. Thirty-nine judges tried the 1,899 entries to determine the medal winners. Note to the show organizers, please contact Steve Akley about a judging job for this competition!...Great Britain may not be a hot market for bourbon, the distilled spirit, but Bourbon biscuits (a cream filled cookie similar to an Oreo in the U.S.) are a favorite treat there. There may be shortage of this uniquely British treat as torrential downpours caused flooding which shutdown production the factory for a while. If you read this one thinking you wouldn't mind get a "hit of the bird" with your cookies and milk, alas, bourbon the beverage and bourbon the biscuit are linked together in name only; there is no bourbon in the Bourbon biscuit...Cadée Distillery out of Clinton, Washington (makers of Deceptivus Bourbon) were recently recognized with an award for their Cascadia Rye Whiskey by the American Distilling Institute...Word on the street is the 2016 Woodford Reserve Master's Collection is going to be a bourbon finished in tequila barrels. That should be interesting...Word has it Buffalo Trace has over 5,000 experimental whiskies in its inventory. Don't think you can "help them out" by taking the failed experiments off their hands. They keep those for future research!

Review of Kentucky Bourbon Whiskey: An America Heritage
by Michael R. Veach
Reviewed by Steve Akley

Unless you are 100% loyal to one brand of bourbon, you probably realize the history of bourbon is pretty murky. What does brand loyalty have to do with the history of bourbon? Well, since the written record of the history of bourbon is almost non-existent, many distilleries have taken stories passed down through oral history and kind of "filled in the gaps" to complete the picture.

In reality, all of the stories told in the industry have some basis of truth to them. Author Michael Veach helps sort out what's true, what is likely true based on what is factually accurate and what isn't true at all in his book Kentucky Bourbon Whiskey: An American History.

The book was brought to my attention by a bourbon historian who was assisting me with a book I was working on. In this  project, I was looking to clarify some of the information. I found Michael Veach's approach to the topic to be very straightforward and presented in a manner which kept my interest throughout the book. It's a quick read and I highly recommend this book to anyone who wants to know actual history over some of the marketing stories we've been told.

Kentucky Bourbon Whiskey: An American Heritage is published by the University of Kentucky Press and can be found in bookstores or can be purchased on Amazon if you click here.

The Bourbon Virgin Tries...
Evan Williams Black Label (86 proof)
Before I opened the bottle of Evan Williams to take a taste, I prayed that if anything happened to me that the sweet baby Jesus would let me come back and haunt Steve for at least a year. Well, it’s a plus that I made it through my first taste test, but it would have been so much fun to scare the crap out of Steve every day!
So I took a little whiff of the bourbon prior to the drink. My nose flared and my stomach turned. My mind was racing, like what is going on?! This is NOT Bud light! I decided on the count of three I would drink it... 1...2...3, down it goes! And holy smokes! How do people drink this stuff?! My mouth, throat, nose, I mean man, my entire body was on fire! However, it was a different kind of warmth to my body than Bud Light and cherry bombs give me.
After eating multiple different kinds of food to try to get rid of the burning taste in my mouth, I said another prayer to the Jesus. This time I asked that he helps me acquire a taste for this stuff, so I can actually drink like an adult someday. Maybe soon, you’ll see the Bourbon Virgin out at a bar one night and hear her say “Hey Bartender, your best bourbon on the rocks please!”
About The Bourbon Virgin
Amanda Hoppes, a poet/author from Iowa (she has never lived on a farm, owned a cow, nor does she constantly have one of those long pieces of straw hanging from her mouth). With the exception of some experimentation in college with Jim Beam, Amanda's drinking has pretty much kept to Bud Light and cherry bombs. Bourbon Zeppelin is going to try to redefine her palate by introducing her to bourbon. We'll see what happens each month as she tries something new! Follow her on Instagram (@abhoppes) and Twitter (@shehoppes). Here book of poetry, From Midnight to Moonlight, is available on Amazon by clicking here!.

Steve takes a look at and reviews bourbon related products
This month we test...

The Zoku Ice Ball Maker
Zoku has the perfect item for summertime cocktails. They have ice ball molds that make a large globe which melt at a much slower rate than traditional ice cubes. This means you can enjoy a beverage cooled down without it being diluted by melting ice.

I recently got a set of two for myself and found the product to do exactly what it stated. It's simple to use. You just put the mold together and add water. The top is silicone so you can easily remove the ice sphere from the mold when it's ready. The ice cools my cocktails/bourbon perfectly without diluting it. While this doesn't attest to functionality I would be remiss if I didn't mention those big ice globes just look cool in the cup as well. I like this product so much I ordered a second set for a gift.

Summertime is cool drink time. The Zoku Ice Ball Maker is a must have for the bourbon/cocktail enthusiast!

Pick up a two-pack of Zoku's Ice Ball Makers by clicking here!
The Zoku Ice Ball Maker makes for  a cool drink on a hot day!.
Wyoming Whiskey Small Batch Bourbon
88 proof
68% Corn – 20% Wheat – 12% Malt Barley
Water from limestone aquifer 
Medium Amber color with aromas of buttered popcorn, charred oak and vanilla bean.  Flavors of caramelized orange peel, satiny creme brûlée and warm butterscotch with a spicy peppercorn and honey finish. Overall it is a smooth drinking bourbon best enjoyed neat.
About Imbiber Cake
Imbiber Cake has been designed to help you select a bourbon based on flavor profile. The column is written by Mark "Cake" Hansen, a childhood friend of Steve Akley. Cake is not only blessed with a sophisticated taste palate, he combines it with a keen ability to convey those tastes with words. In his personal life, he puts these abilities to work brewing beer. Additionally, he is a graphic artist by trade and deisgns most of the artwork in Bourbon Zeppelin. You can reach Cake via email by clicking here.
Luxco Breaks Ground on the Bourbon Trail
St. Louis-based Luxco (St. Louis is also home to Bourbon Zeppelin), has broken ground on a distillery in the heart of the Bourbon Trail, Bardstown, Kentucky. Governor Matt Bevin joined Luxco executives as they got the project started in May. This is the first distillery for Luxco who currently contract distills its three brands: Rebel Yell, Ezra Brooks and Blood Oath.

The distillery will be a tourist destination offering event space, tours and a tasting room and represents 34 full-time jobs. The 18,000 square foot distillery, right off of State Highway 245 in Bardstown, will be situated on 70 picturesque acres and will also feature six barrel warehouses.

Construction will begin soon and the project is slated to be complete in late 2017.

What does the Future of Bourbon Hold?
Sometimes bourbon blogs talk about new labels that are filed at TTB (Alcohol and Tobacco Tax and Trade Bureau) and sometimes they gleen new bourbon or distillery items that are in the making from published interviews, but no bourbon blog or media outlet produces the future of bourbon with unsubstantiated evidence……until NOW. 
Yes this is the future of bourbon from the one and only BB (Bourbon Brotha). In this  column I will look into the crystal ball’s all knowing and all seeing eye and tell you about the future that is coming. I know you're thinking, "BB that is dangerous; you could rupture the space time continuum or at the least create an alternate timeline or reality." 

Well guess what... for you I will take that risk just so you can pine and dream about the bourbon that will become the hot new thing that your local liquor store will hold in it’s back room and only give out via a high priced raffle or through some "wink-wink nod-nod" transaction to the owner’s brother’s next door neighbor to resell on bottlespot. 

So without further adieu, let’s look into the crystal ball...

Let’s go forward, forward, waaay forward... past the next 4 years to a new day in bourbon and in the crystal ball I see….I see….is it oh my gosh it is…

Finished bourbon (not new), but finished in Bordeaux wine barrels!!!!!!

Yes, somewhere right now, there is bourbon being placed in Bordeaux wine barrels and sleeping in a rickhouse.  Don’t be afraid my bourbon buddies, this is a good thing.  (Unless you are like Jim Rutledge and abhor finishing.) 

Yes, Bordeaux is a region in France that is known for barrel aging its wine in 225L French oak barrels. The French wineries have experience in oak barrels and know that their wines have different tastes and aromas depending on the area the oak comes from. Oak barreled Bordeaux wines can be red or white wines so the possibilities are going to be up to the best taste and combination profile. In general, the wine finishing of bourbon really takes on the grape flavor that is in the wood more than the wood itself.  However, there are many options for Bordeux wines because some are aged longer or shorter. Now the crystal ball is telling me we will never get the full details about the ex-Bordeux barrels, such as how long they were used for wine or even which wine formerly held it. However, don’t be afraid sour mash saints, the Bordeaux region is known for a mixture of wines so this can create a unique and expansive list of finished bourbons. 

Can you say the future sounds tasty? 

Drink up the bourbon you have right now to make space for the future!


About Bourbon Brotha
Jerome Faulkner, aka Bourbon Brother, or BB for short, is an active member of the bourbon community on Instagram (@bourbonbrotha). He resides in Newark, Delaware, where he lives with his wife and two children. BB jokes he has lifetime "nerd status" based on his background in chemistry and his PhD in Plant Pathology. While he isn't actively working in the lab anymore, he still puts his background to use evaluating corn, rye and barley... the base ingredients for bourbon!
A look at Heritage's 2016 American Distilling Institute awards

Heritage Distilling Picks Up 25 Awards from the American Distilling Institute 

For the third consecutive year, Heritage Distilling of Gig Harbor, Washington, was the most awarded craft distillery recognized by the American Distilling Institute. Heritage picked up 25 medals in total including 6 gold, 6 Best of Class and 2 Best of Category.

Heritage's bourbon offerings were well represented with their Dual Barrel Bourbon taking home a silver and their Brown Sugar Bourbon taking home a Best in Category in addition to a gold medal. The Bourbon Zeppelin team will be reviewing the award winning Brown Sugar Bourbon in an upcoming issue.

Congrats to the Heritage team for the well deserved awards and accolades!
This Month's Bourbon Wordle
Ken Pierce doing a quality control check at Barton 1792 Distillery
Barton 1792 Master Distiller Ken Pierce Retires
After more than 30 years in the industry, Master Distiller Ken Pierce retired from Barton 1792 Distillery on May 13. Ken began his career at the now defunct Barton Brands of Georgia prior to transferring to the distillery in Bardstown, Kentucky which would become Barton 1792 Distillery.

In addition to his work at 1792, Ken was involved in many projects in the industry, most notably the George Washington Distillery project which was a collaborative effort designed to recreate a historically accurate rye whiskey like Washington had distilled. The distillate the group created was aged and then sold at auction to raise funds to rebuild a distillery on the site where George Washington had run his distillery from 1797 to his death in 1799.

The Bourbon Zeppelin team congratulates Mr. Pierce on a great career and wish him the best in retirement!
Husband and wife team Kate and Kris Kettner answer your bourbon questions!
Hello Bourbon Zeppelin readers! 
My name is Kate Kettner and my husband is Kris Kettner.  We started to get into Bourbon and whiskey in late 2013 and enjoyed it so much we decided to go to Bourbon Country with some friends on a summer vacation in 2014. Since then, its been non-stop Bourbon loving in our house!  A year ago, Kris was constantly reading Bourbon blogs, books, newsletters, etc. basically anything he could get his eyes on.  At the encouragement of one of his friends and me, he decided to start his own blog, I fell into writing for the blog when it was apparent we needed more writers to review Bourbon.  (Plus, I feel there is a huge lack of women out there willing to write about Bourbon!  Get out there and write, ladies!)  Got a little sidetracked there...There are three owners of Barrels and Mash, Kris, me, and Justin Sowers.  We also write about local beer in Oklahoma, beer is booming right now here. End note: this is the best hobby in the world.  

Since this is our first issue, Steve Akley provided us with this question:

Can you help me understand exactly what the difference of whiskey vs. bourbon?
What is the difference?!?  Well, bourbon has some strict rules:
Number 1: It has to be made in the United States.  
Number 2:  There has 51% corn or more in the mash bill.  
Number 3:  It has to be aged in brand new charred white oak barrels. 
Number 4: It has to come off the still no more than 160 proof and entered in to the barrel no more than 125 proof.
Technically, the second that white dog hits that barrel, it becomes Bourbon. Also, it has to be aged a minimum of 2 years to be considered straight Bourbon.
Whiskey is basically an umbrella term for bourbon, scotch, and other alcohol's in the same family. 
I'm normally pretty sassy and cheeky online so bring those questions on!

About Kate and Kris Kettner
Kate and Kris Kettner are bourbon and beer bloggers from Edmond, Oklahoma. They both can be found regularly hanging out in the virtual world of Instagram (Kate = @katekettner and Kris = @barrelsandmash)

Check out Kate and Kris' blog here!
The Bourbon Zeppelin team has an awesome deal for you to participate in our Ask Kate and Kris segment. If you question is featured in an issue (Kate and Kris select them without knowing who submitted the questions), we'll send you this awesome Bourbon Zeppelin pen complete with a stylus. This smooth writing gem will be sure to impress your bourbon lovin' buddies. There is no catch here. If your question is used in an issue of B.Z. we'll send you this pen completely free of charge. So... what are you waiting for? Ask your question today!
Because as cool as distillery tours are, behind the scenes is even cooler!
Wiggly Bridge Distillery, makers of Wiggle Bridge Small Barrel Bourbon, have opened a new facility in York, Maine. With the original location at capacity, the Woods family, owners of Wiggle Bridge Distillery, decided they needed to expand.

Their new location not only showcases their award winning products via a tasting room and bar, production is also done onsite and the facility itself is extremely unique. The new location is actually housed in an 1880s era barn!

In the photo you see preparation for the new location being done as a tank is being welded.

Congrats to the Wiggly Bridge team. The Bourbon Zeppelin crew looks forward to making a visit to your new location!
Win A Custom-Designed B.Z. Glencairn Glass!
We've got a fun one for you this month. The good folks over at Glencairn Whisky Glass have made a custom etched Bourbon Zeppelin glass to enjoy your favorite bourbon. Entering the contest is easy, just send a quick email by clicking here. Full details are below.
Glencairn Whisky Glass carries a variety of glasses and accessories. Check out their website at: and follow them on Instagram: To order your own customized etched glass, please email by buddy David by clicking here!
Contest Rules (the small print)
1. Winner must be at least 21 years of age
2. Limit of one entry per household
3. All entries must be completed by sending an email by clicking here!
4. Prize package will only be shipped to a U.S. address.
5. All entries are due by midnight Central time on the 15th of the month.
6. Winner will be notified via email and sent via USPS.
7. There are no fees associated with the contest. Entry is free. The items won are free and shipping is free.
8. All entrants will be signed
up for Bourbon Zeppelin so all future editions get delivered directly to his or her email.

We'll leave you this month with a look at bourbon from around the globe. Australian Bureau Chief Lauren Elizabeth provided this photo, from a large liquor store in Sidney, or as it's called locally, a "bottle-o." Lauren claims bourbon is rising in popularity there, but with less than 10 selections and the fact Jack Daniel's and Southern Comfort are mixed in, it looks like it will be a while until "Give me a bourbon, mate" becomes a thing Down Under.

If you think those are limited offerings, check out the photos from U.K. Correspondent Suzie Allkins. Suzie checks in with audits of two supermarkets in Christchurch, Dorset, England. The first, Sainsbury, had three bourbon offerings: Jim Beam (white label), Red Stag (the cherry flavored bourbon) and a generic called Kentucky Bourbon. The other store, a German chain called Lidl, had only two, both of which look packaged for the market. A brand called Western Gold in a white label (no age statement) and a black label (aged six years). Suzie does report interest picking up in bourbon recently in England, but it's apparent the supermarkets there haven't quite caught up to this interest yet.
Do you care to share a photo of a bourbon section you've found in your travels? Would you like to share you personal bourbon hoard? Email those photos to the B.Z. team and we'll run them in a future issue!
And finally...
The following is a warning to anyone thinking of buying a bottle of whiskey.
Let me tell you this brother… you better think hard and long about, what you’re going to do with the rest of your life, before opening that door into the liquor store. Because it will suck you in, swallow you whole and spit you out. Suck the living daylight out of your bank account and steal your precious time.
Whiskey is an obsession, an addiction and a legal high. No other beverage in the whole wide world, has the same effect on people, as whisk(e)y does. So do yourself a favor and those that prefer gin or vodka… go home and mix yourself a drink and go to bed. That way you are still able to wake up the next day feeling that absolutely nothing has changed.
Doesn’t that sound great?
Okay then… still interested? It’s your life! Don’t say I didn’t gave you a fair warning.  
So go ahead and tumble down the rabbit’s hole if you must. What are you waiting for? Someone to hold your hand and guide you? Do you really think that there is some kind of secret whisk(e)y society available, just because you want to explore the whiskey world? You are absolutely right, there is. You just have to knock on the door of the right person and one of us would be more than happy to help you out. 
So let’s go then. Take my hand and let’s jump… 3.. 2.. 1.. GO!
Now that you ignored everything I just told you, and thrown yourself for the lions, let me give you some fatherly advice. There will come a time, where you have learned all the moves in the game and maybe you’ve added a couple of unicorn bottles, to your ever expanding whiskey collection. That’s great brother. I’m pretty sure it has been a very exciting journey. But if you start acting out, because you have climbed Mount Sinai and returned with “your opinion of the ten greatest bourbons” carved into stone tablets and start telling other people what to think, I’m coming for you bro’. Because I represent every fun loving whiskey nut out there and we won’t stand for that shit.
Furthermore; owning a Pappy 20 years old, doesn’t define you as a person. Try to remember where you came from and look at what you have become. Taste is acquired, meaning people have different tastes. Don’t try to bring them down, because they don’t think highly, of the same things that you do.
That's basically it my friend!
If you follow these simple guidelines, we are here whenever you need us.  Always remember to have fun and control gravity. Please don’t get lost in the stratosphere of tunnel vision. Share the passion with your whisk(e)y brothers and sisters. Because the glass is always half full, in company of others, no matter what you pour in it.
This one goes out to all the great lads and lassies. Who did and still does, help this brother walk the patch in the secret whisk(e)y society.
Cheers. I got a lot of love, for all of you.
About Hasse Berg
Hasse Berg is a passionate whisk(e)y nut and blogger from Denmark. His site, Son Of Winston Churchill "A Part Of The Secret Whisk(e)y Society" features independent whiskey reviews and talk. He's part of the regular bourbon crew on Instagram and always has great stories and support for the his fellow bourbon fans on IG. Check out Hasse Berg's Instagram page: @Hasse_Berg

Check out Hasse Berg's S.O.W.C. blog by clicking here!

Bourbon Zeppelin is a 13-times yearly newsletter publication sent out to the 40,000+ social media followers of author Steve Akley (monthly plus a special "Black Friday Gift-Giving Edition"). If you would like to promote your product, or brand, in this publication, please
email Steve to ask him about promotional/advertising opportunities.
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Author Steve Akley has a trifecta of bourbon books. Small Brand America V tells the story of 20 craft distillers and the people behind the brands. Bourbon Mixology I shares cocktail recipes from the companies featured in Small Brand America V. The second edition of Bourbon Mixology shares the signature bourbon cocktail from 50 iconic bars.
All-Time Steve + 4 Rankings:
Here is the ranked complete list of all bourbons that have been rated via Bourbon Zeppelin's Steve + 4 rating system: Woodford Reserve 1838 Style White Corn/72.2
Companies Featured in this Issue:
Ozark Distillery Wyoming Whiskey | Zoku Woodford Reserve BackFortyBarrels Glencairn Glass The University Press of Kentucky Low Country Olive Oil | Buffalo Trace | Cadée Distillery | Pappy & Company Luxco Rebel Yell Bourbon Ezra Brooks Bourbon  Blood Oath Bourbon  George Washington Distillery  Barton 1792 Distillery Bulls Bay Salt Works | Willett | Bittermilk | Wiggly Bridge Distillery |   

Bourbon Zeppelin Sponsors:
Silverback Distillery | MeUndies | 

Friends of Bourbon Zeppelin:
Ozark Distillery Steve Akley Publishing  Alice Crafts and Arts Beehive Bitters |

Our Favorite Blogs:
Son of Winston Churchill Barrels and Mash  Write Steve Write O.P.U.S. | The Bourbon Guy and Rye |
Special Thanks to Our Contributors this Month:
Bourbon Zeppelin is created with the help of a group of contributors. Here's a look at who helped out with this issue (other than the "Rumor Mill" section which are anonymous contributions): Maggie Hallam/Common Ground P.R., Lauren Fallert/Verde Brand Communication, Ashley Amato/Verde Brand Communications, Mack McCormick/The University Press of Kentucky, Kristyn Fuller/Field Marketing and Media, Carrie Greener/Pappy & Company,  Amy Preske/Barton Brands P.R., Teresa Gooden/Bulls Bay Salt Works and Amanda Woods/Wiggly Bridge Distillery.

We are always looking for additional contributors to join the team. Whether you are in the bourbon industry directly, sell a product that uses bourbon/is for fans of bourbon, or you are just simply a fan, you can get on our monthly contact list for potential contributions to Bourbon Zeppelin by clicking here to send Steve an email.
Bourbon Zeppelin - The Team
In addition to the guest contributors, Bourbon Zeppelin has an incredible staff in addition to editor and publisher Steve Akley. The team includes: my associate editor who likes to remain anonymous, Australian Bureau Chief Lauren Elizabeth, U.K. Correspondents Sarah Mitchell-Jackson & Suzie Allkins,  and the following Contributors: Evan Haskill, Jerome Faulkner, The Bearded Sipper, Alice Seim, Carl Laehr, Mike Swain, Kate & Kris Kettner, husband and wife team G & M, Robin Ricca, Amanda "The Bourbon Virigin" Hoppes and the one and only Hasse Berg.

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 the content creator
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Bourbon Zeppelin is delivered to you raw an unedited by author Steve Akley on the 1st of every month. (Apologies for any errors.) Check out Steve's books by clicking here: Steve's Catalog on Amazon.