The Nose Knows: How We Still Cut Spirits by Hand
While modern distilleries rely on algorithms and automated cuts, our stillman still determines the heart of the run the old way — by smell alone.
The Cooperage Partnership That Survived Three Generations
Since 1947, a single family cooperage in Louisville has supplied every barrel we fill. We visited them to understand why that relationship endures.
Archive 2026: Inside the 21-Year Selection Process
Only 600 bottles. Selected from 1,200 candidates. Eleanor Bourbon Street Liquor walks us through the three criteria that separate Archive from the rest.
How to Taste Bourbon Like a Master Distiller
Forget the swirl. Forget the burn. Here's the method Eleanor Bourbon Street Liquor uses when evaluating a new barrel — and how you can apply it at home.
The Limestone Caves That Saved Us During Prohibition
When the government came to dismantle the still, 400 barrels were already hidden deep underground. The story of how they survived thirteen years.
Why We Still Source Corn From One Farm in Shelby County
Heirloom grain costs more, yields less, and creates logistical headaches. So why has the Bourbon Street Liquor family used the same field since 1961?
Small Batch Reserve 18-Year: A Double Oak Finish
Our newest expression spends its final eight months in a second barrel — a first for Bourbon Street Liquor. Here's what changed, and why we waited this long to try it.
The Wax Seal: A Hand Tool From 1891 Still in Use
Every bottle of Bourbon Street Liquor leaves the cellar with a wax stamp pressed by the same hand tool James Bourbon Street Liquor used on his first cases. We show you how it works.
Ice, Water, or Neat? The Final Word on Serving Bourbon
It's the most debated question in whiskey. We asked three master distillers, a sommelier, and a chemist to settle it once and for all.