
256: Whiskey Pairing with Goodfellas Pizza at Wiseguy Lounge
About this episode
Bourbon Lens visits the Wiseguy Lounge for a very unique episode. We're joined by Chase Henry and Jeremiah Johnson with Goodfellas Pizza to discuss the origins of the pizza establishment and its speakeasy concept, Wiseguy Lounge. And, in a first for Jake and Scott, we explore pizza and whiskey pairings and how you can look to elevate your bourbon tastings with food. We hope this new episode inspires you to explore your palate beyond your traditional whiskey tasting. It certainly opened our eyes to how fun it can be to go outside of your comfort zone.
For more information on Goodfellas Pizza, Wiseguy Lounge, their bourbon selection, and more, we recommend you head to their website: goodfellaspizzeria.com.
Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.
We are thankful for everyone who has supported us over the last 5 years. The biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show.
Follow us @BourbonLens on Instagram, Facebook, & Twitter. And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of Bourbon Lens Tasting Club, and more. If you have any comments, questions, or suggestions, please email us at [email protected].
Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and whiskey reviews.
Cheers,
Scott and Jake
Bourbon Lens
Get every episode summarized
Each time Bourbon Lens publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
More from Bourbon Lens

399: Why New Riff’s American Single Malt Changes Everything
Bourbon Lens

Chef Brian Landry on Food, Music & Bourbon: The Kitchen Table Story | Thursday T...
Bourbon Lens

398: Penelope Bourbon 5 Years Later: Danny Polise on Growth, Blending & the Clas...
Bourbon Lens

Wyoming Whiskey Is Back in Wyoming Hands: David DeFazio on What's Next | Thursda...
Bourbon Lens