June 26, 2025 • 11 mins
This week we’re tasting something with a name that sounds like an insult from the 1800s — Linkumpinch Single Barrel Bourbon.
But don’t let the label fool you. Behind the wild name is a bold Kentucky pour that hits with spice, complexity, and just enough mystery to keep us talking.
We dig into the brand's frontier backstory, the experience of drinking it freshly cracked, and where it lands on the flavour spectrum — all while swapping stories from the bourbon trail.
⏱ Chapters: 00:00 – Welcome & why we chose this bottle 01:10 – Recounting our Bourbon Festival picks 02:00 – First impressions: spice, heat, and caramel 03:30 – The wild story behind the name 'Linkumpinch' 05:00 – Packaging, surprises, and flavour nostalgia 06:30 – Talking distribution and sourcing 08:00 – The freshness factor: straight out the barrel 09:15 – Our verdict: worth chasing?
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Incredible flavours, even better stories.
(00:05):
One pour, 10 minutes.
Aussie bourbon lovers, sharingbourbon with Australia.
Why are you opening anew bottle here, Dave?
We don't always get that level ofnew bottle Delightful pop.
New bottle, delightful pop, do we?What are we having, Edge?
We're having...
Listen to that.It's a good sound, too.
(00:27):
I like you pouring it in a microphone.
We're having We're having some Kentuckystraight bourbon whiskey, obviously.
Good choice.Where's it from?
But we're having Lincoln Pinchfrom the Jueling Ground Distillery.
This is one we got, and sadly, we can'tget in Australia, but this is one we got
from the Kentucky BourbonFestival last year.
Very significant, this is our last bottlethat we purchased at last
(00:54):
year's Kentucky Burbon Festival.Correct.
That we are opening.
All the rest have been opened,but don't worry, three months, two months,
we'll be replenishing ourKentucky Bourbon Festival supply.
But this is the last of ourKentucky Bourbon Festival supply.
Look at your pinch.Oh.
Oh, yeah.Okay.
It's got a good-I rememberwhy you liked it now.
Here's the story, I suppose.
(01:17):
Well, geographically,it's really south of the…
It's the Southern part ofKentucky, right on the border.
That's a very, very, very Southern part.
Which is right near where our friend, Seanfrom Burton & James, is
also Where they're from?
I think they're basically notneighbours, but a couple of towns apart.
They're near Italy, yeah.
Lincoln Pinch is the bourbonexpression from Jules & Grounds.
(01:40):
They've got gins and liqueurs, andthey have a barrel-age gin as well.
They also sell a white dog.
It's straight up white dog.Yeah.
That's the distil it beforeit goes in the barrel.
We're actually just brushing up on this.
We heard Mark, the distillers, say that hewanted to make a
delicious What goes in the barrel is goingto taste good, so what comes out of
(02:02):
the barrel is going to taste good.He's obviously very confident in it.
But this is a single barrel.
Distillers are also barrelproof, like straight out of the barrel.
Straight out of the barrel.
In fact, I looked at thebottom of the bottle before.
You won't be able to see it on camera, butthere's a little bit of char at the
bottom, just like a powdery char almost.
There's no lid on that.I know.
I'm going to tip the good whiskey on me.
He's worried I'm goingto tip whiskey on you.
(02:22):
You just swing it around above your headlike it's-I'm looking at
the bottom of the bottle.Yeah, but pop a corp in.
Let's be safe about it, both for the It'sthe make of the bourbon and the computer.
There is this chow in the bottom.That's cool.
It goes through a wire philtreas part of the process.
But this is a true small batch.
So even this is a single barrel, sothere's only one barrel
gone into this batch.
But often a bourbon will say small batch,and it's like a couple of hundred barrels,
(02:45):
and that's considered a small batch.
Do you remember how many makers say?
I think it's under 200.
It's called a small batch.
But these guys, it was like fourbarrels is their small batch.
So it's like a...They should call it a small, small batch.
All right.On the Have you tasted any yet?
No, I haven't.On the nose, what have you got?
But on the nose, I'm getting like,there's a fruity-A bit of green apple?
(03:12):
Yeah, I'm getting a fruity smell.Like a fresh green apple.
Was this one of their specialfor the Kentucky Festival?
Yeah, Distiller's Rye series.
That's why I got the swing tag.
That's what the wholestart of the story is.
This is the last of the KBFpics we haven't opened yet.
That's really delicious.
Maybe It's one of my favourite parts.
It's Franklin County,or Franklin, Kentucky.
(03:34):
The story is about why it's called…Duelling Ground.
Come on, then.Are you going to tell the story?
Well, it's because the state below them…Is it Nevada?
Tennessee.Tennessee.
Nevada is a long way from there.No, it's all right.
I'm just naming American state.Tennessee.
Tennessee was just below them, but it wasillegal to duel in Tennessee,
(03:55):
but it wasn't in Kentucky.
People, specifically, lawyers, would comethe border to have their jewels with their
pistols and see who couldwound the other person first.
Quite gruesome.
But that was their wayof sorting out an issue.
That's where they gottheir name, Jueling Ground.
Yeah, because it literally was theJueling Ground that they'd come to.
(04:17):
You weren't trying tokill the other person.
You were trying to just wound them.No, I know.
It's very straight.
It's a self-defense, but you don'twant to be charged for murder.
When I think of jewels, I think of they doit like Bridgerton and the old-school
period piece movies where they Yeah.Yeah.
Ridiculously, get out there.
Yee-oldy court of Law.Yeah.
It's like, this is howwe solve the problem.
It's who's guilty.
(04:38):
It's who can win the otherperson in the leg first.
It's a Kentucky straight bourbon,117 proofs are straight out of the barrel,
the barrel is a Char 3, and 53 gallons.
For me-I am loving it.Yes.
What are you getting?
The fruiting But then thesmoothness, I was just like…
(05:02):
Because it's one of thosebottles that when we…
I remember very distinctly, you lovedthe story of all the jewellery grounds.
They were really great peopleand really great stories.
And that was like, We'regetting one of these bottles.
I'm like, okay, because we weretasting a lot of bourbon that day.
(05:23):
But definitely, you chose very well, Dave.
It isn't just a good story.
It's a very, very good bourbon.
So it's five years old.
They distil their own distil.
It's a real distiller.
They're not sourcing it.
And it looks like, from what we've seen,it looks like a pretty
significant distiller.
(05:44):
I'm getting an interestingamount of honey on that.
I was going to say it's nice andsweet without being too sweet.
It's got a reallyeasy, delightful way to drink it.
It's quite unique, I think, as well.
I don't feel like if we go to ourbottle shelf over there and tried to find
something that tasted like that, I don'tthink we would have something like that.
(06:05):
It's very pleasant.
I really like it.
What's the other thing that you wantedto tell about this farm girl, Helen?
What is the other story about it?You can't remember.
All right, I'll help you with it.
They're doing their own distil.
There's something reallygood about the farm.
Yeah, it's all sorts from one farm.
(06:25):
It's all sorts from one farm.I remember now.
I was like, There's something reallyIt's important about their farm.
Yes, everything.
Because it's a weeded bourbon.
Well, this one isn't, I don't think.
That's got a weeded anda high rye, I think.
They do a rye and a weeded.But anyway.
Is it embarrassing that I can't…
They don't have the matchbill on there.
I actually don't know.
They signed the Botel Forest Day.That was very nice of them.
(06:47):
Of course.
But yeah, they get alltheir grains from one farm.
Being a farm girl, I'm really proud ofthat because-Yeah, well,
it's not your farm, is it?No.
But as a farmer's daughter,when you grow Do certain stuff, often
you sell bits to there and bits to there.
But if you've got someone who's buying allyour corn and all your wheat, that's
(07:08):
really cool that they can get all oftheir stuff from one particular farm.
Yeah, I think that is cool.
I really like.
So Fred Minnick put it in his top100 bourbons of 2022, I think.
And then they've enteredthe Ascot Awards as well.
And so I don't know if they've ever...
They got a platinum award atthe Ascot Awards, I think.
Oh, yeah.And this is their Bottling Bond products.
(07:29):
So I'm pretty I'm pretty sure the same…
We're going to have this wrong.
Please double check what's going on here.
Always double check what Dave said.
But I'm pretty sure this istheir Bottling Bond mash bill.
So the high rye mashbill, I'm pretty sure.
And then it's going to be…
But it's a barrel proof.
But it's a little bit sad because Igenuinely think this is delightful.
(07:50):
Unless you go in America, you can'tget any of this in Australia yet.
Here's something else.I agree with you.
It's quite nice.
We probably need to let it sit in a glassa little bit because
it's a brand new bottle.
It was just tipped injust a bit from the neck.
Yeah, but it tastes delicious.
They say that that's the worst bitin a bottle is the bit from the neck.
Well, not worse, but it getsbetter from there is what they say.
(08:12):
Sure.
We'll go with it.David is crazy.
Whatever.Jeweling ground.
Jewel of a different kind.
We'll take it to have a different Jewel.
The good news is that we are...
Oh, actually, I've got one more funthing before I get into the good news.
These guys take their...
So they have their own distillation.They have their own still.
(08:34):
They do their own distilling, whichmeans that they end up with a white dog.
Then they put it in barrels.
Here's an interesting thing, and I don'tknow if I know of any other
distilleries that do it.Surely so many do.
But they distil it themselves, pop it in abarrel, and then they put it in
the Wilderness Trail Rickhouse.
That's really interesting to me.
I understand that bond stores issomething that you need to share around.
(08:55):
Obviously, places like Mjpin Bardstown and Green River.
The people who are making whiskey, ifthey're distilling it for them, they
often will put it in their own bond store.
But if you distil it yourself and then getthe barrels to be then put in someone
else's bond store, that'sreally interesting, too, right?
Yeah.
Well, they're just finding a goodstorage solution, aren't they?
Well, and having a big rick house of yourown is not the most practical
(09:18):
solution, I suppose.
You don't need to fill it.
I mean, they're not a massive producer,but they're doing good things.
When they're putting four barrels intoa small batch, they're not a huge...
They're little guys.
They're light little guys.
In the skin things, they'retrue craft for sure.
Good whiskey.
Now, we're going to fly into Nashville,which means we're basically going
to drive past the front door.Are we allowed to go and visit them?
(09:40):
I think we should, Dave, because I thinkwe need to bring back another bottle
because you can't get it here.
It's really delicious.Pretty tasty.
A single barrel, though, so wemight not get another one of those.
I'm pretty sure if you make a good singlebarrel, the next single barrel
is going to be- Good shout.
I like that a lot.
The good news, I was going to say before.
(10:00):
He's going to tell us now.
We're not that far away fromKentucky Burberry Festival.
Three months, two months?
I reckon your month is trash.
It's two and a bit.
We're nearly in the end of June.
We're nearly in the end ofJune, July, August, September.
It's early September.Early September, yeah.
I'm in school, call it two and a halfmonths just to save the marital fight.
But the jewel.The jewel, exactly.
The Aussie Burberry Lovers' jewel.
(10:22):
But I'm so looking forward to spendingmore time with distillers like the team
from Lincoln Pinch, from Jules & Grounds,because This is what makes
Kentucky Burn Festival cool for me.
Yes, you get to hang out with the bigdistillers, but you get to
hang out with the little guys.
They see what the coolstuff they're doing.
And taste all the new stuff, and thepeople who are trying different things.
This is really delicious.
(10:43):
Well, here's to more of that.Cheers.
Thanks for listening.
Make sure you're connected with us onTikTok, Instagram, and YouTube, and stay
connected with us by clicking subscribeon your favourite podcast app.
Incredible flavours, even better stories.
(00:05):
One pour, 10 minutes.
Aussie bourbon lovers, sharingbourbon with Australia.
Why are you opening anew bottle here, Dave?
We don't always get that level ofnew bottle Delightful pop.
New bottle, delightful pop, do we?What are we having, Edge?
We're having...
Listen to that.It's a good sound, too.
(00:27):
I like you pouring it in a microphone.
We're having We're having some Kentuckystraight bourbon whiskey, obviously.
Good choice.Where's it from?
But we're having Lincoln Pinchfrom the Jueling Ground Distillery.
This is one we got, and sadly, we can'tget in Australia, but this is one we got
from the Kentucky BourbonFestival last year.
Very significant, this is our last bottlethat we purchased at last
(00:54):
year's Kentucky Burbon Festival.Correct.
That we are opening.
All the rest have been opened,but don't worry, three months, two months,
we'll be replenishing ourKentucky Bourbon Festival supply.
But this is the last of ourKentucky Bourbon Festival supply.
Look at your pinch.Oh.
Oh, yeah.Okay.
It's got a good-I rememberwhy you liked it now.
Here's the story, I suppose.
(01:17):
Well, geographically,it's really south of the…
It's the Southern part ofKentucky, right on the border.
That's a very, very, very Southern part.
Which is right near where our friend, Seanfrom Burton & James, is
also Where they're from?
I think they're basically notneighbours, but a couple of towns apart.
They're near Italy, yeah.
Lincoln Pinch is the bourbonexpression from Jules & Grounds.
(01:40):
They've got gins and liqueurs, andthey have a barrel-age gin as well.
They also sell a white dog.
It's straight up white dog.Yeah.
That's the distil it beforeit goes in the barrel.
We're actually just brushing up on this.
We heard Mark, the distillers, say that hewanted to make a
delicious What goes in the barrel is goingto taste good, so what comes out of
(02:02):
the barrel is going to taste good.He's obviously very confident in it.
But this is a single barrel.
Distillers are also barrelproof, like straight out of the barrel.
Straight out of the barrel.
In fact, I looked at thebottom of the bottle before.
You won't be able to see it on camera, butthere's a little bit of char at the
bottom, just like a powdery char almost.
There's no lid on that.I know.
I'm going to tip the good whiskey on me.
He's worried I'm goingto tip whiskey on you.
(02:22):
You just swing it around above your headlike it's-I'm looking at
the bottom of the bottle.Yeah, but pop a corp in.
Let's be safe about it, both for the It'sthe make of the bourbon and the computer.
There is this chow in the bottom.That's cool.
It goes through a wire philtreas part of the process.
But this is a true small batch.
So even this is a single barrel, sothere's only one barrel
gone into this batch.
But often a bourbon will say small batch,and it's like a couple of hundred barrels,
(02:45):
and that's considered a small batch.
Do you remember how many makers say?
I think it's under 200.
It's called a small batch.
But these guys, it was like fourbarrels is their small batch.
So it's like a...They should call it a small, small batch.
All right.On the Have you tasted any yet?
No, I haven't.On the nose, what have you got?
But on the nose, I'm getting like,there's a fruity-A bit of green apple?
(03:12):
Yeah, I'm getting a fruity smell.Like a fresh green apple.
Was this one of their specialfor the Kentucky Festival?
Yeah, Distiller's Rye series.
That's why I got the swing tag.
That's what the wholestart of the story is.
This is the last of the KBFpics we haven't opened yet.
That's really delicious.
Maybe It's one of my favourite parts.
It's Franklin County,or Franklin, Kentucky.
(03:34):
The story is about why it's called…Duelling Ground.
Come on, then.Are you going to tell the story?
Well, it's because the state below them…Is it Nevada?
Tennessee.Tennessee.
Nevada is a long way from there.No, it's all right.
I'm just naming American state.Tennessee.
Tennessee was just below them, but it wasillegal to duel in Tennessee,
(03:55):
but it wasn't in Kentucky.
People, specifically, lawyers, would comethe border to have their jewels with their
pistols and see who couldwound the other person first.
Quite gruesome.
But that was their wayof sorting out an issue.
That's where they gottheir name, Jueling Ground.
Yeah, because it literally was theJueling Ground that they'd come to.
(04:17):
You weren't trying tokill the other person.
You were trying to just wound them.No, I know.
It's very straight.
It's a self-defense, but you don'twant to be charged for murder.
When I think of jewels, I think of they doit like Bridgerton and the old-school
period piece movies where they Yeah.Yeah.
Ridiculously, get out there.
Yee-oldy court of Law.Yeah.
It's like, this is howwe solve the problem.
It's who's guilty.
(04:38):
It's who can win the otherperson in the leg first.
It's a Kentucky straight bourbon,117 proofs are straight out of the barrel,
the barrel is a Char 3, and 53 gallons.
For me-I am loving it.Yes.
What are you getting?
The fruiting But then thesmoothness, I was just like…
(05:02):
Because it's one of thosebottles that when we…
I remember very distinctly, you lovedthe story of all the jewellery grounds.
They were really great peopleand really great stories.
And that was like, We'regetting one of these bottles.
I'm like, okay, because we weretasting a lot of bourbon that day.
(05:23):
But definitely, you chose very well, Dave.
It isn't just a good story.
It's a very, very good bourbon.
So it's five years old.
They distil their own distil.
It's a real distiller.
They're not sourcing it.
And it looks like, from what we've seen,it looks like a pretty
significant distiller.
(05:44):
I'm getting an interestingamount of honey on that.
I was going to say it's nice andsweet without being too sweet.
It's got a reallyeasy, delightful way to drink it.
It's quite unique, I think, as well.
I don't feel like if we go to ourbottle shelf over there and tried to find
something that tasted like that, I don'tthink we would have something like that.
(06:05):
It's very pleasant.
I really like it.
What's the other thing that you wantedto tell about this farm girl, Helen?
What is the other story about it?You can't remember.
All right, I'll help you with it.
They're doing their own distil.
There's something reallygood about the farm.
Yeah, it's all sorts from one farm.
(06:25):
It's all sorts from one farm.I remember now.
I was like, There's something reallyIt's important about their farm.
Yes, everything.
Because it's a weeded bourbon.
Well, this one isn't, I don't think.
That's got a weeded anda high rye, I think.
They do a rye and a weeded.But anyway.
Is it embarrassing that I can't…
They don't have the matchbill on there.
I actually don't know.
They signed the Botel Forest Day.That was very nice of them.
(06:47):
Of course.
But yeah, they get alltheir grains from one farm.
Being a farm girl, I'm really proud ofthat because-Yeah, well,
it's not your farm, is it?No.
But as a farmer's daughter,when you grow Do certain stuff, often
you sell bits to there and bits to there.
But if you've got someone who's buying allyour corn and all your wheat, that's
(07:08):
really cool that they can get all oftheir stuff from one particular farm.
Yeah, I think that is cool.
I really like.
So Fred Minnick put it in his top100 bourbons of 2022, I think.
And then they've enteredthe Ascot Awards as well.
And so I don't know if they've ever...
They got a platinum award atthe Ascot Awards, I think.
Oh, yeah.And this is their Bottling Bond products.
(07:29):
So I'm pretty I'm pretty sure the same…
We're going to have this wrong.
Please double check what's going on here.
Always double check what Dave said.
But I'm pretty sure this istheir Bottling Bond mash bill.
So the high rye mashbill, I'm pretty sure.
And then it's going to be…
But it's a barrel proof.
But it's a little bit sad because Igenuinely think this is delightful.
(07:50):
Unless you go in America, you can'tget any of this in Australia yet.
Here's something else.I agree with you.
It's quite nice.
We probably need to let it sit in a glassa little bit because
it's a brand new bottle.
It was just tipped injust a bit from the neck.
Yeah, but it tastes delicious.
They say that that's the worst bitin a bottle is the bit from the neck.
Well, not worse, but it getsbetter from there is what they say.
(08:12):
Sure.
We'll go with it.David is crazy.
Whatever.Jeweling ground.
Jewel of a different kind.
We'll take it to have a different Jewel.
The good news is that we are...
Oh, actually, I've got one more funthing before I get into the good news.
These guys take their...
So they have their own distillation.They have their own still.
(08:34):
They do their own distilling, whichmeans that they end up with a white dog.
Then they put it in barrels.
Here's an interesting thing, and I don'tknow if I know of any other
distilleries that do it.Surely so many do.
But they distil it themselves, pop it in abarrel, and then they put it in
the Wilderness Trail Rickhouse.
That's really interesting to me.
I understand that bond stores issomething that you need to share around.
(08:55):
Obviously, places like Mjpin Bardstown and Green River.
The people who are making whiskey, ifthey're distilling it for them, they
often will put it in their own bond store.
But if you distil it yourself and then getthe barrels to be then put in someone
else's bond store, that'sreally interesting, too, right?
Yeah.
Well, they're just finding a goodstorage solution, aren't they?
Well, and having a big rick house of yourown is not the most practical
(09:18):
solution, I suppose.
You don't need to fill it.
I mean, they're not a massive producer,but they're doing good things.
When they're putting four barrels intoa small batch, they're not a huge...
They're little guys.
They're light little guys.
In the skin things, they'retrue craft for sure.
Good whiskey.
Now, we're going to fly into Nashville,which means we're basically going
to drive past the front door.Are we allowed to go and visit them?
(09:40):
I think we should, Dave, because I thinkwe need to bring back another bottle
because you can't get it here.
It's really delicious.Pretty tasty.
A single barrel, though, so wemight not get another one of those.
I'm pretty sure if you make a good singlebarrel, the next single barrel
is going to be- Good shout.
I like that a lot.
The good news, I was going to say before.
(10:00):
He's going to tell us now.
We're not that far away fromKentucky Burberry Festival.
Three months, two months?
I reckon your month is trash.
It's two and a bit.
We're nearly in the end of June.
We're nearly in the end ofJune, July, August, September.
It's early September.Early September, yeah.
I'm in school, call it two and a halfmonths just to save the marital fight.
But the jewel.The jewel, exactly.
The Aussie Burberry Lovers' jewel.
(10:22):
But I'm so looking forward to spendingmore time with distillers like the team
from Lincoln Pinch, from Jules & Grounds,because This is what makes
Kentucky Burn Festival cool for me.
Yes, you get to hang out with the bigdistillers, but you get to
hang out with the little guys.
They see what the coolstuff they're doing.
And taste all the new stuff, and thepeople who are trying different things.
This is really delicious.
(10:43):
Well, here's to more of that.Cheers.
Thanks for listening.
Make sure you're connected with us onTikTok, Instagram, and YouTube, and stay
connected with us by clicking subscribeon your favourite podcast app.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!