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We crack open a limited J. Rieger Private Stock 10 Year and chase why it tastes like a classic old-school bourbon even at 110 proof. Along the way we pair it with a decade-aged Cajun Cake pipe tobacco and discover how age, tannins, sweetness and Perique pepper play together.
• first impressions of the label, bottle design and “old whiskey” vibe
• tasting notes on sweetness, dryness, proof, body and a tight lingering finish
• what makes Kansas City whiskey distinct and why sherry shows up historically
• the JM Rieger backstory from 1887 roots to mail-order whiskey to a 2014 revival
• release details including distillery-only availability and the 300-bottle run
• sweet mash versus sour mash and why consistency is harder with sweet mash
• the mash bill surprise and why high rye does not always drink spicy
• pipe tobacco basics, what plume is and how a 10-year tin changes burn and flavour
• pairing results and how whiskey can mute or amplify Perique notes
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We can be reached on our website, whiskey tasterspomma.com, with any ideas for the show.

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We taste and review 30A bourbon and quickly realise the biggest story is not the beach branding but the sourcing chain, the young age, and the price-to-quality mismatch. We also zoom out into what makes a whiskey brand worth rooting for, and why some vacation markets are built for cocktails while bourbon needs a stronger reason to exist.
• lighting up Cross-Eyed Cricket pipe tobacco and setting the table for a relaxed tasting
• breaking down what 30A is, including MGP distillate, Louisiana aging, and Florida bottling
• reacting to “rested” language and how labels can be transparent yet still feel slippery
• describing the pour and profile, including a strong nose and a thin, medicinal finish
• questioning who the bottle is really for, and why repeat customers matter
• debating whether beach towns should focus on rum, gin, vodka, and cocktails over bourbon
• laying out what we would do instead, including older stock and single barrel store picks
• talking about price, perceived luxury, and why value drives “good” bourbon

If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
We can be reached on our website, whiskey tasterspommet.com, with any ideas for the show.

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We pour Southern Star Paragon Bottled in Bond and discover a high-wheat North Carolina bourbon that stays light, sweet, and surprisingly nuanced at 100 proof. Along the way, we dig into Carolina spirits history, why distribution can hide great brands, and how a softer tobacco pairing can let a delicate wheater shine.
• Southern Star Paragon overview and why it gets recommended
• Statesville backstory and North Carolina’s early prohibition history
• Farm to glass sourcing and what local grain can change
• Bottled-in-bond basics and the Paragon lineup
• Tasting notes focused on delicate sweetness and a gentle palate ride
• Who this profile fits and beginner-friendly comparisons
• MSRP talk, craft pricing expectations, and why value matters
• Beach bottle versus cabin bottle debate and how season changes preference
• Online ordering reality, shipping rules, and why availability varies by state
• Tobacco pairing notes plus cellaring and aging conversations
• Craft hunting mindset versus big-name collecting
• Customer service, brand loyalty, and why great companies win long-term
If you want more great content and other perks, be sure to support the show by clicking the link in the show notes.
We can be reached on our website, whiskey tasterspomma.com, with any ideas for the show.

Support the show

Website:www.whiskeychaserspod.com
Facebook:https://www.facebook.com/whiskeychaserspodcast
Insta:https://www.instagram.com/whiskeychaserspodcast/
TikTok:https://www.tiktok.com/@whiskeychaserspodcast
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