Show Notes
Chris Fletcher is Vice President, Master Distiller and Director of Distillery Operations at the Jack Daniel Distillery. In this role, he uses an extensive knowledge of the whiskey-making process to supervise and ensure the world’s top-selling whiskey is both in constant supply and true to Jack’s guiding belief that “Every day we make it, we’ll make it the best we can.” Chris is one of only a handful of individuals to have held the title of “Master Distiller” in the distillery’s history, which began production in 1866. A native of Lynchburg, Tennessee, he is proud to accept the enormous responsibility that comes with having one of the most envied jobs in the world. Chris joined the Jack Daniel Distillery first as a tour guide, coming home to work summers during his college years. After earning a degree in chemistry, he gained a complete knowledge of production at Jack Daniel’s including milling, mashing, fermenting, distillation, mellowing and maturation, all passed down first-hand by his grandfather, the late Master Distiller Frank “Frog” Bobo, and other Jack Daniel’s employees with decades of experience. After his stint in Lynchburg, Chris worked for Brown-Forman Corporation in Louisville, Kentucky on Jack Daniel’s quality control. Following two years of gaining valuable experience working for distilleries across North America, he returned to the Jack Daniel Distillery in 2014. This experience primed him to spearhead the quality operation at Jack Daniel’s. Chris plays a key role in any potential new offerings and considerations from the distillery. As the grandson of Bobo, making Jack Daniel’s TennesseeWhiskey comes naturally to Chris. He recalls visiting his grandfather at the distillery, following closely at his heels and hearing stories about those who came before them. Chris’s first memory of the distillery is watching his grandfather make sour mash and operate the stills. Fletcher not only has a foothold into the heritage and authenticity of Jack, but he also brings a fresh approach to product innovation. As his grandfather often reminded him, the incredible growth Jack Daniel’s has experienced since his days at the distillery is a result of the process and quality controls established by its founder.
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Harlen’s formal education in chemistry and chemical engineering brought him to Buffalo Trace Distillery, but it’s the on-the-job experience that led him to become the resident Master Distiller in 2005. Born in Mount Sterling, Kentucky, Harlen has spent almost all of his life in the Bluegrass. After relocating and spending much of his youth in Florence, KY, Harlen attended Northern Kentucky University, attaining his degree in chemistry. He then migrated to work full-time at a chemical company in Central Kentucky while completing a chemical engineering degree at the University of Kentucky, gaining formal training in distillation and separation techniques. Harlen joined the Distillery as a supervisor in 1995. Not long after, the Distillery was rechristened and the flagship Buffalo Trace Bourbon was introduced. It marked a new era in the Distillery’s esteemed history and Harlen continued to make his mark as he was promoted to Distillery Manager in 2000. Harlen was named Master Distiller in 2005, becoming Buffalo Trace’s sixth Master Distiller since the Civil War. Having worked in every aspect of production from raw materials to barrel aging, as Master Distiller Harlen has driven many initiatives, including solidifying standards and consistency, quality focus and efficiency gains. He is responsible for all distilling and aging operations for the Sazerac Company, while promoting and educating the public on some of the world’s finest bourbon whiskeys. Harlen has been recognized for his achievements numerous times, he is a four-time James Beard Award nominee in the Outstanding Wine and Spirits Professional category, he was named Distillery Manager of the Year at Whisky Magazine’s Icons of Whiskey America Awards in 2014, The Northern Kentucky University Chemistry and Biochemistry department awarded him its 2019 Outstanding Alumni Award, and in 2021 he was inducted into the University of Kentucky’s College of Engineering Hall of Distinction.
(Per-Breakingbourbon.com)- This year’s edition of Maker’s Mark Cellar Aged continues to lean into its aged flavor profile thanks to the highest percentage of 14-year bourbon in the series to date. Originally started in 2023, the Maker’s Mark Cellar Aged series is now in its fourth iteration. Differentiating itself from the Maker's Mark Wood Finishing Series, the Cellar Aged series focuses on aging standard Maker's Mark for between 4 and 7 additional years in the company’s limestone cellar. This cellar has an average year-round temperature of 47 degrees Fahrenheit. For the 2026 release, the series sees the highest percentage of 14 year old bourbon used in the line. In fact, compared to the 2025 release, the average age in the blend skews higher across the board. This year’s Cellar release opens with an incredible, intoxicating aroma that beautifully showcases the bourbon barrels selected for the blend. A gaggle of sweet scents greets you, including brown sugar, blackberry turnover, and crème brûlée. A scent of aged oak is present and carries over to kick off a midpoint that shows the bourbon's age. Aged oak and drier flavor notes are much more forceful versus past releases, but baking spices, vanilla streusel, and a faint buttered sweet roll note add pleasing diversity. Leather and dry cinnamon cake notes are present, and this dryness translates into a finish that carries over what the palate started. Focusing on more grounded notes, the ending highlights chewy dry oak, leather, and a cinnamon spice tart apple pie combo before ending on a lingering dry heat. The Cellar Aged series continues to be a highlight for the brand, demonstrating what the company can do when they’re given room to experiment with aging conditions, and more importantly, time. This year’s release certainly leans into its age, as the sip progressively displays more aged oak and other supporting flavors starting on the palate. While it doesn’t quite live up to last year's exceptional release, it still delivers an excellent, albeit expensive, pour that consumers, and especially Maker’s fans, will want to get their hands on.
Whisky Advocate Magazine Senior Editor Julia Higgins stops by with the guys to discuss 2026 Whiskey Fest. Cheers!
13 years minimum, though the 2026 blend incorporates older handpicked barrels aged up to 18 years. 121.2 proof (60.6% ABV), making it one of the highest-proof releases in the line's history. Retails around $200 (though secondary market values often run higher between $400 and $500). Cheers!
The Four Roses Father's Day 2026 release is a limited-quantity, single-barrel private selection barrel-strength bourbon, aged around 14 years, Age: 14 years old Proof: Varies by specific single barrel selections (reported around 120 to 134 proof, such as 129.4 or high-tier proofs like 66.2% / 66.6% ABV) Recipe: Features recipes like OBSV (tier/barrel dependent) Price: Released around an MSRP of $139–$150 The Four Roses Mother's Day 2026 Limited Edition is a 14-year-old single barrel bourbon featuring the floral OBSQ recipe (60% corn, 35% rye, 5% malted barley with Q yeast), bottled at cask strength ranging around 115 to 118 proof with an original retail price (SRP) of $139. Cheers!