In this episode of Neat & Mixed, we sit down with Lachlan Perks, brand manager and co-owner of Ghostwood Whiskey, to explore the story behind the Montana whiskey brand and its approach to whiskey. Lachlan shares how Ghostwood got its name, the cowboy values that shape the brand and the meaning behind its motto, “Go Beyond the Firelight.” We also discuss the story behind the bottle’s American white oak tree, sourced from the founder’s family ranch, and how Montana’s Western lifestyle influences the brand.

Lachlan breaks down Ghostwood’s flagship Premium 4-Grain Bourbon, made with corn, rye, red wheat and malted barley, along with its Chardonnay cask finished bourbon and Black Barrel Proof expression. We also talk about Ghostwood’s Double Gold wins at the San Francisco World Spirits Competition, the art of creating distinctive whiskey expressions, upcoming releases and where to find Ghostwood.

At the Kentucky Bourbon Festival in Bardstown, Neat & Mixed sits down with Angel’s Envy Whiskey Maker Owen Martin to talk about his journey to the brand, the art of blending, experimenting with whiskey finishes, and what’s next for Angel’s Envy.

We also taste two unique releases: Angel’s Envy Straight Bourbon Whiskey Finished in Stout & Amburana Barrels and Cellar Collection Volume 6: Straight Rye Whiskey Finished in Peach Brandy & Toasted Oak Barrels.

In this episode of Neat & Mixed, we talk with Colin Blake, co-creator and instructor of American Whiskey Scholar (AWS), about a new approach to American whiskey education. Colin, the former director of Moonshine University and current Vice President at Peggy Noe Stevens & Associates, explains what American Whiskey Scholars is, why the program was created, and how it aims to make whiskey knowledge functional rather than simply academic.

Colin breaks down the three levels of American Whiskey Scholars, from the history of American whiskey, raw materials, distillation and sensory evaluation in Level 1 to advanced topics including mash bill design, still design, fermentation and master taster training. He also explains the program’s standardized whiskey tasting protocol, the 30 key bottles students explore, who can benefit from AWS, and how the online, self-paced program works. Plus, we discuss the different backgrounds of the AWS creators, monthly office hours, corporate seminars and where American Whiskey Scholars could go next.

Jeptha Creed Distillery co-founder and master distiller Joyce Nethery joins Neat & Mixed to talk about the Kentucky distillery’s first decade and the story behind its 10th Anniversary Bourbon. Joyce shares how Jeptha Creed’s use of heirloom corn has shaped its whiskey, why the distillery brought nine of its heirloom corn varietals together for a Solera-aged bourbon, and what the special release represents about the distillery’s journey.

Joyce also talks about the distillery's Jammin’ at Jeptha concert series, its partnership with Paws of War, and the distillery’s expansion beyond bourbon into vodka, moonshine and other spirits. Plus, she looks ahead to what could be next for Jeptha Creed as the family-owned distillery enters its next chapter.

At the Kentucky Bourbon Festival in Bardstown, we catch up with Maker's Mark Master Distiller Blake Layfield to talk about innovation, how that works at Marker's Mark and more.

Larrikin’s new Australian Series is here, and Neat & Mixed is tasting all three.Exclusively available at the Kentucky Bourbon Festival this weekend, this limited collection was created from just six barrels of 11-year-old Old Elk bourbon. The same cask-strength bourbon — 51% corn, 15% rye, and 34% malted barley — gets three distinctly different finishes: Manuka Honey (Friday), Golden Wattle (Saturday), and Sugar Cane Rum (Sunday).

Get an inside look at Blake's Beverage Company on this episode of Neat & Mixed Questions as we sit down with CEO Andrew Blake to explore the journey from a family farm to one of the largest independent cider companies in the country. Andrew shares how the Blake family’s agricultural roots have shaped the company’s culture, approach to innovation, and growth strategy as the brand has expanded from a regional favorite into a national beverage company.

We also discuss the changing beverage landscape, why cider and ready-to-drink categories continue to grow, and how Blake’s continues to develop new products while staying connected to its farming heritage. Andrew talks about consumer trends, product innovation, misconceptions about cider, recent collaborations, the company’s expanding portfolio, and the significance of celebrating both the 80-year milestone of the family farm and America’s 250th anniversary.

Get an inside look at McGillin's Olde Ale House, the oldest continuously operating tavern in Philadelphia, on this episode of Neat & Mixed Questions. We sit down with Irene Levy Baker to explore the remarkable history behind McGillin's and her book, Cheers to McGillin's: Philly's Oldest Tavern. From opening its doors in 1860, the same year Abraham Lincoln was elected president, to surviving the Civil War, Prohibition, fires, pandemics, and generations of change, we uncover the stories that have made McGillin's a Philadelphia institution for more than 165 years.

We also discuss the tavern's unique atmosphere, the rare continuity of being owned by just two families, and how it became woven into the fabric of Philadelphia's culture. Irene shares fascinating stories from the book, including hidden history, local traditions, ghost stories, celebrity visits, sports memories, and the moments that helped transform McGillin's from a neighborhood bar into one of America's most iconic historic taverns.