Decades Distilled // A History of Whisky

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Cocktails in the 1990's were messy. Neon cocktails. Sour mix. Vodka everything. Appletinis in up glasses pretending to be martinis. But then, that chaos gave birth to the modern craft cocktail movement.
This week, join Kurt and Sarah as they dive into the quiet moment when bartenders quietly started caring again. Fresh citrus came back. Forgotten recipes resurfaced. Rye whiskey clawed its way into relevance. And was bars like Rainbow Room to Milk & Honey that help change the way we experience going out for a drink.
This is the story of how we learned to drink again. Pour something classic. Or something fresh. And join us.

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In the 1990s, Canadian whisky had everything. Global dominance, legendary brands, and decades of loyalty. And then… it stalled.
This week, Sarah and Kurt explore the Canadian paradox, of how brands like Seagrams, which had been an iconic brand in the industry lost the momentum in the 1990's.  
Pour a dram and join us as we unpack one of whisky history’s most fascinating “what if” moments.

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Continuing our deep dive into the 1990s, Kurt and Sarah return to Japan, where the economy collapsed, nightlife slowed, and whiskey sales fell… hard.
Instead of cutting corners, Japanese distilleries doubled down on quality. They refined techniques, experimented with casks, and quietly defined what Japanese whiskey should taste like. From Yamazaki and Hibiki to Nikka’s survival story, this episode explores how a decade of low demand created some of the most respected whiskey in the world.
The ’90s were quiet—but the barrels were busy.

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As part of our deep dive into the ’90s, this week, Sarah and Kurt explores how Irish whiskey went from a one-flavor, one-company category to something far more interesting. We talk smooth blends, smoky curveballs, revived distilleries, and the unlikely balance between a global powerhouse (hello, Jameson) and a rebellious challenger that changed everything.
If the ’90s were about breaking rules and finding your identity, Irish whiskey was right on theme.

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Once the backbone of American whiskey, rye all but disappeared from bars and back shelves for decades. Then, quietly—and then suddenly—it came roaring back.
On this episode of Decades Distilled, Kurt and Sarah dive into the surprising rise of rye whiskey in America, tracing its journey from pre-Prohibition staple to near extinction, and back again as a favorite of bartenders, collectors, and modern whiskey drinkers.
They unpack what makes rye different from bourbon, why its bold, spicy profile resonates today, and how shifting tastes, craft distilling, and cocktail culture helped fuel its revival. Along the way, they share the key moments, brands, and cultural shifts that turned rye from an afterthought into a star.
Pour something with a little spice and join the conversation — this one’s all about rediscovering a classic.