Old Rip Van Winkle, Bourbon Heritage, and the Reality of Allocated Whiskey
This episode is a compilation of multiple conversations with the very awesome and down to earth Preston Van Winkle. Dan Sneddon and Bob Hird were joined by Alex Derthick, and after a technical failure wiped out most of the first recording, Dan came back for round 2. The discussion covers the Old Rip Van Winkle family story, how the lineup evolved, and why production, warehouse space, and barrel entry proof matter so much in bourbon. It is especially useful for listeners who want the history behind the bottles and the practical realities behind limited supply. At the end, they also toast with Pappy 23 Year and Pappy Traditional Cigars from Pappy&Co. See our links below! Please like, follow, and subscribe!
#bourbon #whiskey #pappyvanwinkle #buffalotrace #pappyandco
Key topics
Preston Van Winkle traces the Old Rip label back to its pre-Prohibition origins, its revival after Stitzel-Weller, and how the family inherited and reshaped the brand in the 1970s.
In this episode, Preston explains why the lineup shifted from multiple proofs to the 107 proof expression, including the logic of removing the lower-proof bottling and keeping the more versatile whiskey.
We discuss how bourbon knowledge in the Van Winkle family was absorbed by osmosis, with childhood memories of bottling, barrel rolling, and growing up around whiskey as part of daily life.
The conversation compares the 10, 12, 15, 20, 23, and 25 year expressions, with repeated emphasis on the 15 year as the sweet spot for age, proof, and versatility.
Preston shares how the rye line was effectively created to meet demand for a customer seeking aged rye, and how the family helped define that category with a 13 year age statement.
We discuss warehouse strategy, including why first and second floor placement in the heart of the warehouse is preferred to avoid excess heat, airflow, and evaporation.
Preston explains barrel entry proof, noting that the family uses 114 proof rather than the industry standard 125, to preserve flavor and reduce dilution later in the process.
The discussion gets candid about supply constraints, long planning horizons, and why making significantly more whiskey is not as simple as increasing volume.
The episode also addresses pricing and the secondary market, with Preston noting that the family does not benefit from inflated resale prices once the whiskey leaves their warehouse.
Timestamps
00:00 - Technical reset and round two introduction
01:57 - The Old Rip label’s pre-Prohibition roots
04:21 - Childhood memories in the distillery
08:00 - Bourbon as everyday family medicine
10:01 - Comparing the 10, 12, and 15 year expressions
13:22 - How the family created the aged rye category
16:05 - Why warehouse space limits production
17:36 - Barrel entry proof and flavor preservation
19:23 - Why overproducing whiskey is a long-term risk
21:26 - The top shelf as a measure of a bourbon bar
22:49 - Secondary market pricing and who captures the margin
25:23 - Finding rare bottles while traveling
26:30 - Why the 20 and 23 year expressions stand out
27:20 - How the 25 year compares to the 23
28:29 - Why the rye is softer than most ryes
29:35 - Climate change and lower barrel yields
Bourbon, Brass & Beyond - https://www.bourbonbrassandbeyond.com
Pappy & Co - www.pappyco.com
Old Rip Van Winkle Distillery - www.oldripvanwinkledistillery.com
