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Thursday 2pm - 8pm Friday 2pm - 8pm Saturday 12pm - 5pm

http://www.oakandflameleroy.com/

Oak & Flame LeRoy, 201 E Center Street, Le Roy, IL (2026)

10/16/2026

BATTLE OF THE BOTTLES🥃

Same brand. Same Kentucky roots. Two VERY different finishes.

Today we're putting Lucky Seven The Frenchman vs. The New Yorker.

THE FRENCHMAN - This Kentucky Straight Bourbon is finished in new French oak barrels and bottled at 113 proof. Lucky Seven describes fresh cinnamon and warm cedar leading into smoked maple syrup, with gingerbread, pipe to***co and a touch
of spearmint on the finish.

THE NEW YORKER - This one takes bourbon in an entirely different direction. It's finished in Amburana casks, an oak known for a very distinctive flavor profile. Lucky Seven describes cinnamon, brown sugar and even oatmeal raisin cookie notes.

French Oak vs. Amburana. Which one are you pouring? The Frenchman or The New Yorker?

Drop your pick below, or come into Oak & Flame and taste the difference for yourself.

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
Phone (309)665-2416
Text (309) 200-6081

Thursdays + Friday: 2:00 to 8:00pm
Saturdays: 12:00 pm to 5:00pm

***eyTalk

10/14/2026

BEHIND THE BOTTLE | LUCKY SEVEN SPIRITS 🥃

There’s a reason these bottles have names like The Proprietor, The Workhorse, The Hold Up, The Frenchman and The New Yorker.

Lucky Seven has a little Hollywood in its DNA.

Co-founders Michael Lahalih and John Pals have been friends since college and share two passions: bourbon and cinema.

The name Lucky Seven was inspired by Stage 7 in Hollywood, a soundstage associated with so many successful films that it became known as “Lucky Stage 7.”

But here’s something else that makes Lucky Seven interesting:

They don’t own a distillery.

Instead, Lucky Seven sources bourbon from a select group of Kentucky distilleries and puts its focus on what happens next: barrel selection, blending and finishing. Ashley Barnes serves as the brand’s Master Blender.

That approach has created a lineup ranging from the 97-proof Workhorse to cask-strength single barrels and finished expressions using American oak, French oak and Amburana casks.

A little bourbon. A little Hollywood. And a whole lot of craftsmanship behind the bottle.

Friday, we’re putting two Lucky Seven finishes head-to-head for Battle of the Bottles. 🥃

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
(309) 665-2416

Thursday + Friday: 2:00–8:00 PM
Saturday: 12:00–5:00 PM

For adults 21+.

10/12/2026

BOURBON 101 | WHAT DOES “FINISHED” BOURBON MEAN?

You've probably seen bottles labeled Double Oak, French Oak Finished or Amburana Finished. But what does that actually mean? Let's make it simple.

Bourbon must be aged in a new charred oak container. But once that bourbon has matured, a distiller or producer can move it into another barrel for additional aging.
That's called finishing or secondary maturation. And that second barrel can dramatically influence the wh***ey.

Different types of oak and different toast levels can introduce entirely new aromas and flavors. A perfect example? Lucky Seven.

The Holiday Toast is finished in heavily toasted new American oak.

The Frenchman is finished in new French oak.

The New Yorker is finished in Amburana casks.

Same basic idea. Three completely different finishing barrels. Three very different wh***ey experiences.

And Wednesday, we're going Behind the Bottle to introduce you to Lucky Seven and the pretty cool story behind the name.

That's Bourbon 101.

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
Phone (309)665-2416
Text (309) 200-6081

Thursdays + Friday: 2:00 to 8:00pm
Saturdays: 12:00 pm to 5:00pm

***ey ***eyTalk

10/09/2026

In remembrance of the late great Chicago Bear Mike Ditka. We will be serving his favorite cocktail the “Cape Cod” Cranberry Vodka with lime. Rest in Peace Coach.

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
Phone (309)665-2416

Thursday + Friday: 2:00 to 8:00pm
Saturday: 12:00 pm to 5:00pm

21+ Please Drink Responsibly

10/09/2026

BATTLE OF THE BOTTLES 🥃

Same distillery. Same rye-heavy DNA. Two VERY different approaches.

Today, it’s Rough Rider The Big Stick vs. Bull Moose.

🥃 THE BIG STICK

This is the big one. The Big Stick is a 121-proof cask-strength rye made from 93% locally grown Long Island winter rye and 7% malted barley.

Bold and high proof, it showcases the character of the rye with plenty of spice, malty sweetness and a long, warming finish.

🥃 BULL MOOSE

Bull Moose takes a completely different approach.

This 90-proof rye also uses a mash bill of 93% rye and 7% malted barley, but the real story is its three-barrel aging process.

It starts in new American oak, moves into ex-bourbon casks and finishes in barrels that previously held Pine Barrens American Single Malt Wh**ky.

The result is a layered profile that brings together classic rye spice with notes of sweetness, fruit and malt.

Two ryes. Two very different approaches.

Which bottle gets your vote: the cask-strength Big Stick or the three-barrel Bull Moose?

Drop your pick below. 👇

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
(309) 665-2416

Thursday + Friday: 2:00–8:00 PM
Saturday: 12:00–5:00 PM

For adults 21+.

***ey ***ey ***eyEducationl

10/07/2026

BEHIND THE BOTTLE | ROUGH RIDER 🥃

This week, we’re leaving Kentucky and heading somewhere you might not immediately associate with American wh***ey... Long Island, New York.

Rough Rider is produced by Long Island Spirits, founded in 2007 in Baiting Hollow on Long Island’s North Fork.

And here’s what makes that significant: Long Island Spirits says it was the first craft distillery on Long Island since the 1800s. The distillery sits in the heart of Long Island w**e country, surrounded by the farms and vineyards that help give the region its identity.

So why the name Rough Rider?

That takes us back to Theodore Roosevelt.

In 1898, Roosevelt helped organize the 1st U.S. Volunteer Cavalry Regiment, famously known as the Rough Riders. Long Island Spirits notes that its distillery is only miles from the area where the Rough Riders were quarantined and later disbanded after returning from the Spanish-American War.

Once you know the history, names like Bull Moose and The Big Stick start making a lot more sense.

But the wh***ey itself gets even more interesting. Across the Rough Rider collection, you’ll find everything from locally grown Long Island winter rye to French oak ex-brandy casks and even a three-barrel aging process.

Small distillery. Some pretty big ideas.

And Friday, we’re putting two Rough Rider ryes head-to-head for Battle of the Bottles. Stay tuned for the matchup.

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
(309) 665-2416

Thursday + Friday: 2:00–8:00 PM
Saturday: 12:00–5:00 PM

For adults 21+.

***eyTalk

10/05/2026

BOURBON 101 | WHAT DOES CASK STRENGTH MEAN?🥃

You've probably seen the words “Cask Strength” or “Barrel Proof” on a wh***ey bottle. But what does that actually mean?

Let's make it simple.
Wh***ey comes out of the barrel at a certain proof. For many wh***eys, water is then added before bottling to bring that wh***ey down to a specific proof.

Cask-strength wh***ey takes a different approach. It's bottled at or very near the strength it came from the barrel, which means you're experiencing the wh***ey at a
higher proof and with less dilution. And higher proof can mean bigger, more concentrated flavors.

But here's the important part: Higher proof doesn't automatically mean better wh***ey. It's simply a different drinking experience. A perfect example is Rough Rider Happy Warrior. It's bottled straight from the cask at 114 proof after additional
maturation in French oak ex-brandy casks. And their Big Stick Rye takes cask strength even higher at 121 proof.

One more tip? If a cask-strength wh***ey drinks a little hot for you, add a few drops of water and taste it again. A small amount of water can change the way you perceive the aromas and flavors. Wednesday, we're going Behind the Bottle with the craft distillery making these wh***eys on New York's Long Island.

That's Bourbon 101.

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
Phone (309)665-2416
Text (309) 200-6081

Thursdays + Friday: 2:00 to 8:00pm
Saturdays: 12:00 pm to 5:00pm

***eyTalk

09/30/2026

BEHIND THE BOTTLE | KENTUCKY PEERLESS

There's a whole lot of history behind this bottle. The Peerless story dates back to the 1800s. In 1889, Henry Kraver took over the distillery and helped build
Peerless into a thriving Kentucky wh***ey brand. But in 1917, Peerless wh***ey production stopped. More than a century later, Kraver's great-grandson Corky Taylor, along with his son Carson Taylor, brought their family's wh***ey legacy back to life in Louisville. In 2015, Peerless filled its first barrel of wh***ey since 1917.

And here's one of our favorite parts of the story... Look closely at a bottle of Peerless and you'll see DSP-KY-50. DSP stands for Distilled Spirits Plant, and 50 was Peerless' historic DSP number. When the family revived the brand, they were able to reclaim it. So that little 50 isn't just a number. It's a connection between the Peerless being made today and a family wh***ey story that began generations ago.

That's what we love about bourbon. Sometimes the story behind the bottle is almost as good as what's inside it.

Friday, we're putting two Peerless wh***eys side-by-side for Battle of the Bottles.

🥃 Oak & Flame Bourbon Hall + Tasting Room
201 E. Center Street
LeRoy, IL 61752
Phone: 309-665-2416

Thursdays + Friday: 2:00 to 8:00pm
Saturdays: 12:00 pm to 5:00pm

***ey ***eyTalk

09/28/2026

BOURBON 101 | SWEET MASH vs. SOUR MASH

You've probably heard the term "sour mash," but do you actually know what it means?

Let's make it simple.
When wh***ey is made, grains are cooked with water, fermented and then distilled. After distillation, some liquid remains behind. This acidic liquid is called backset, or sometimes stillage. With the sour mash process, a portion of that backset is added to the next batch along with fresh grain and water.

Why?
The backset helps control the pH of the new mash, creating a more consistent environment for fermentation and helping distillers maintain consistency from batch to batch.

And here's the part that confuses a lot of people: Sour mash does NOT mean sour bourbon.

So what's sweet mash?
Instead of using backset from the previous distillation, a sweet mash starts each batch fresh. Without that acidic backset helping regulate the mash, the distiller has to carefully control the fermentation conditions.

Most major bourbon distilleries use the sour mash process, but there are some notable exceptions. One of them? Kentucky Peerless.

Peerless uses a sweet mash process, and Wednesday we're going Behind the Bottle to tell you the pretty incredible story behind this historic Kentucky wh***ey brand.

That's Bourbon 101.

09/25/2026

🥃 BATTLE OF THE WHISKEYS 🥃

We now have two True Story wh***eys in the store, and we want to know which one you’d choose!

1. Finished Bourbon: 90 Proof
Finished in White Moscatel casks for a sweeter profile with pomegranate, floral notes, and subtle oak.

2. Finished Rye: 100 Proof
Finished in Amburana and sherry casks for a sweet-and-spicy profile with cinnamon and raisin notes.

Both would be great neat, on the rocks, or mixed into cocktails like an Old Fashioned, Manhattan, Wh***ey Sour, Boulevardier, or Kentucky Mule.

Finished Bourbon or Finished Rye? Drop your pick in the comments! 🥃 Come try it today!!

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Oak & Flame LeRoy

10/16/2026

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10/12/2026

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