Pappy Van Winkle's Family Reserve Bourbons may well be some of the hardest whiskies to find, and hundreds of people call the Old Rip Van Winkle Distillery office in Louisville every year begging to get just one bottle. Celebrities, ordinary people with a special occasion, and the most ardent Bourbon lovers all get the same answer from Preston Van Winkle and his father, Julian Van Winkle III: "We can't help you, now, but if you check with your local retailer in October, they might be able to find you a bottle." Preston Van Winkle joins us for this week's WhiskyCast In-Depth to discuss "Pappy-Mania" -- and he'll tell us why this year's 23-year-old Pappy may well be the last of its kind. Ryan Maloney of Julio's Liquors in Massachusetts explains why he and his colleagues have to resort to lotteries to allocate their few bottles of Pappy each year, and Benjamin Lee will tell us about his quest to explore all 59 U.S. national parks (and a few distilleries) by motorcycle.

When Kentucky was still a wilderness in Colonial days, Pennsylvania was a hotbed of whiskey distilling. Back then, the Keystone State was known for its rye whiskies. Over the last several decades, though, Pennsylvania's distilling industry dried up and withered away. Herman Mihalich and John Cooper are trying to revive the tradition with their Dad's Hat Pennsylvania Rye Whiskey, producing it themselves at a converted wool mill in the Philadelphia suburb of Bristol. We'll hear their story on this week's WhiskyCast In-Depth. In the news, Jack Daniel's is expanding, John Teeling's been pulled back into the Irish Whiskey business, the new Parker's Heritage Collection Bourbon has a mission of raising funding -- and awareness -- for ALS research, and this week's tasting notes include one of whisky's Holy Grails, the Pappy Van Winkle's Family Reserve 23-year-old Bourbon.

Utah's High West Distillery & Saloon crams a craft distillery and high-end restaurant into two historic buildings in the ski resort's downtown area. James Dumas, a James Beard Award-nominated chef  and partner in High West, takes us on a tour of the distillery for this week's WhiskyCast In-Depth, and it's often hard to tell where the distillery begins and the restaurant ends. Dumas didn't learn to appreciate what whisky offers until he started working with High West founder David Perkins, but now, he's a complete convert, as he showed us during the tour.

In the news, Tomatin takes top honors at the Whisky Fringe for the second year in a row. We'll also have the latest on new whiskies from Tullamore Dew, Single Cask Nation, and a new series of Jameson bottlings...along with a reason to skip the duty-free shop if you're flying on Ryanair.

Last December, Wyoming Whiskey made its debut with thousands of whiskey lovers descending on the tiny town of Kirby, Wyoming. Kirby's quiet again, but the state's namesake Bourbon is still selling as fast as the distillery can produce it. This week, we'll catch up with Wyoming Whiskey co-founder David DeFazio and talk with the guys from Bin 21 in Jackson Hole about the demand for this unique whiskey. In the news, plenty of new Bourbons are coming from Elijah Craig, Four Roses, Buffalo Trace, and Old Forester. We'll also visit with Bob and Barbara Townsend of the Miner's Delight Inn in Atlantic City, Wyoming. Would you believe some people think they're on the Jersey Shore instead of high in the Rockies?

Keith Batt never dreamed of distilling whisky when he and his family bought the Nant Estate in Tasmania, but the farm had lots of barley and lots of water, along with a 120-year-old grist mill. Now, the Nant Distillery is celebrating its fifth anniversary, getting rave reviews for its whiskies, and Keith's 10-year-old son is already asking questions about the business. Keith joins us for this week's WhiskyCast In-Depth. In the news, Diageo's profits are up and the world's largest whisky maker is looking for more acquisitions, a legendary Chicago whisky bar is getting its own Compass Box whisky and sharing it with the world, and we'll get the latest on new whiskies from around the world.