RAPID CITY, S.D. — On the day rock legend Ozzy Osbourne’s death was announced, the Whiskey@Work podcast hosts found a fitting way to honor the Prince of Darkness by raising a glass of Bardstown Bourbon Company’s latest experiment: Mash & Mallow, a flavored whiskey that tastes like a toasted s’more.
Hosts Rob and Mark used the occasion to reflect on both Ozzy’s legacy and the growing trend of dessert-inspired whiskeys that now fill liquor store shelves. With flavors like chocolate, marshmallow, and graham cracker, the 70-proof bourbon sparked a conversation about the direction of the whiskey industry and whether the aisle is becoming more candy shop than spirit store.
“There’s room for this stuff,” Rob said. “But you have to do it right. If the base whiskey is bad and the flavoring’s just there to cover it up, people will know.”
The pair debated the staying power of flavored whiskey trends, pointing to successes like Skrewball and Fireball, but noted that not all flavored expressions stick around. Artificial-tasting options like Crown Royal Blackberry, they said, can sour a drinker’s experience and quickly fall out of favor.
Mash & Mallow, however, surprised both hosts with its quality and versatility, particularly as a seasonal sipper or in a cocktail. The whiskey’s nostalgic campfire profile led to comparisons with a s’mores old fashioned they previously crafted for a tasting event.
“This bottle doesn’t feel like a gimmick,” Mark said. “It’s actually good. But it’s definitely not your everyday pour.”
As flavored whiskeys continue to evolve, the hosts expect the debate between purists and newcomers to heat up. For now, though, they recommend giving dessert-inspired drams like Mash & Mallow a try, especially if you’re looking for something a little different to toast with, metal ballad optional.
