RAPID CITY, S.D. — A routine episode of the Whiskey@Work podcast took an unexpected turn when co-host Rob casually revealed he had saved a friend from choking—using nothing more than instinct and a vague memory of the Heimlich maneuver.
“I looked around and nobody was doing anything,” Rob said, recounting a late-night gathering where homemade elk jerky triggered a choking incident. “So I just jumped up and did what I thought was the Heimlich. And somehow, it worked.”
That brush with danger kicked off an episode that also marked the finale of the show’s multi-part tasting series featuring Benchmark Bourbon, a Sazerac-owned brand known for its accessibility and affordability.
Hosts Houston and Rob wrapped up the series with Benchmark’s two highest-proof expressions: the Bonded (100 proof) and the Full Proof (125 proof). While sipping and discussing, they broke down the nuanced difference between “barrel proof” and “full proof,” offering listeners a deeper dive into how bourbon is barreled and bottled in the U.S.
“Full proof means it’s bottled at the same proof it entered the barrel—125,” Houston explained. “Barrel proof, on the other hand, means it’s bottled at whatever proof it comes out of the barrel. No water added.”
The hosts praised both Benchmark offerings, with Houston going as far as to compare the Full Proof favorably to Jack Daniel’s Coy Hill, a rare and powerful release. “It tastes as good to me,” he said. “And for a fraction of the price.”
Between laughs, bourbon lore, and side discussions about whiskey shopping sprees, flavored whiskeys, and jerky recipes, the duo kept the tone light while emphasizing that great bourbon doesn’t have to break the bank.
“Even if it’s not your favorite pour,” Houston said, “you’re out less than 30 bucks—and honestly, you might be surprised.”
The episode wrapped with a teaser of a yet-to-be-released Sazerac product coming soon to South Dakota.
Whiskey@Work is available on all major podcast platforms.
