We sit down with Missy and Joe of Indian Creek Distillery to trace a sixth-generation family whiskey legacy and the hidden copper pot stills that survived Prohibition. We taste frontier-style spirits, talk craft versus efficiency, and explore why Ohio’s whiskey story deserves more attention. 
• the Staley family farm history and why the stills were hidden 
• what makes double copper pot still distillation slower and more flavorful 
• direct fire heat, consistency, and why modern control still matters 
• naming the stills and learning to “know your girls” 
• Joe’s background in engineering, farming, and small business before distilling 
• navigating federal and Ohio regulations while building a craft distillery 
• the on-site frontier whiskey experience and why it converts first-time visitors 
• tasting unaged rye white dog, mash bill, proof, and cocktail uses 
• the story behind the single surviving pre Prohibition bottle 
• tasting Bond House bourbon, high corn recipe, small barrel aging, cask strength texture 
Give a shout out to your website and everything: minifreekdistillery.com. Follow us on Facebook, Instagram, we make free distillery, and we have a lot of events. So come up, see us. www.scotchybourbonboys.com and then also Facebook, Instagram, YouTube, X, along with iHeart, Apple, Spotify. Whether you listen to us or watch us, make sure you leave us good feedback or become members or leave us super chats and everything.

Two hundred year old copper pot stills are not supposed to be “operational,” but at Indian Creek Distillery they are the beating heart of a living Ohio whiskey legacy. We’re joined by Missy Staley, a direct descendant of the original distilling family, and Joe, the hands-on distiller who helped bring the operation back in 2011 after the stills were hidden away when Prohibition hit. What follows is part history lesson, part craft masterclass, and part tasting session you can almost smell through your headphones.  

We dig into why double copper pot still distillation creates a different spirit than modern column production: slower runs, more character, and those heavier flavor oils that give pot still bourbon and rye a signature mouthfeel. We also talk direct-fire distilling, why they use propane instead of wood, and how “inefficient” can be a feature when your goal is quality and authenticity. Joe shares how an engineering and small-business background helped, but also why the stills themselves teach you if you let them do what they’re built to do.  

Then we get into the bottles. We taste their unaged rye “white dog” and break down the mash bill and why it works even as a cocktail base. Missy tells the wild story of the one surviving pre-Prohibition bottle in the family, and we finish with a bold Bond House bourbon pour that shows what high-corn recipes and barrel aging can become at cask strength. If you care about craft distilling, historic American whiskey, and the growing Ohio bourbon scene, this conversation is a must.  

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We sit down at Middle West Spirits in Columbus with Steve Frederick to unpack how an Ohio grain-to-glass distillery scales up without losing what makes the whiskey special. Along the way we taste new Old Elk bottles coming out of Columbus, dig into finishes like Armagnac and sherry, and end with a straight-from-the-barrel moment that proves context changes everything. 
• Middle West’s growth from small runs to a massive round-the-clock facility 
• What “crop to cask” means in practice for Ohio grains and farmer partnerships 
• Ethical sourcing choices like free trade vanilla and why it matters 
• How contract distilling and a serious bottling line support the business 
• Old Elk acquisition impact on portfolio, production and consumer pricing 
• Cigar Cut, Punch Cut and why structure matters for cigar pairings 
• Tasting notes across high malt bourbon, wheated bourbon and wheat whiskey 
• Why finishes and experimentation are pulling new drinkers into whiskey 
• Barrel thieving, proof talk and how a splash of water changes the pour 
• Where to find bottles in Ohio and beyond, plus distillery-only releases 
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The wild part about visiting Middle West Spirits is realizing your brain is not calibrated for the scale. We’re standing in Columbus, Ohio, talking with Steve Frederick about a distillery that went from craft beginnings to a facility that can fill barrels at an industrial pace, while still obsessing over mash bills, fermentation, and what ends up in your glass. If you care about American whiskey made the right way, this is a rare look at how “grain to glass” turns into real decisions, not just a slogan.

We get deep into the Middle West approach to “crop to cask” sourcing, including how they work with Ohio farmers and why local grain changes both flavor and identity. Steve also shares the less-glamorous side of spirits production, like supply chain ethics, and why choices such as free trade vanilla matter. From there we zoom out to the business reality: contract distilling, a serious bottling line, and how a distillery can stay nimble while keeping quality high.

Then we hit the big moment for whiskey fans: the Old Elk acquisition and what it means for Old Elk bourbon, wheat whiskey, and future blends. We taste through core Old Elk expressions bottled in Columbus, talk cask strength value, and break down finishes like Armagnac, Oloroso sherry, Sauternes, and tawny port. We even thief whiskey straight from the barrel and reflect on why the experience of drinking can change what you taste.

If you enjoyed this kind of behind-the-scenes whiskey talk, subscribe, share the episode with a friend, and leave us a review. What bottle are you hunting next, and are you team bourbon or team wheat whiskey?

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We sit down with Doug McLaughlin of M&O Spirits to hear how a film-and-production background turned into a grain-to-glass distillery south of Columbus. We taste through Ta-Da, Pumpkin Spice, Black, Smoke, and a cask strength pour while Doug breaks down the process choices that make his whiskey stand out. 

• Doug and Mike’s path from basement R&D to a fully licensed Ohio craft distillery 
• Why M&O sticks to 55-gallon barrels and waits for real maturity 
• The double oaking method using custom toasted and charred staves 
• Long fermentation for fruit esters and a cleaner, drinkable distillate 
• Ta-Da white whiskey: wheat-heavy recipe, multi-run pot distillation, quick oak touch for whiskey designation 
• Pumpkin puree in the mash and spice satchels in the barrel for a balanced holiday finish 
• Black vs Smoke: same mash bill, different distillation count, different flavor profiles 
• Cask strength tasting notes and how proof can mean concentrated flavour 
• Where to buy, distillery hours, and why some cask strength bottles are distillery-only 
• Our July 25 tasting event plug and why “try before you buy” matters 

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A lot of craft bourbon talk is hype. Doug McLaughlin from M&O Spirits shows what it looks like when the hype is backed by process, patience, and a distiller who can explain every decision from mash to bottle. We’re joined by Doug (calling in from Asheville, Ohio) and we taste through the lineup while he lays out how M&O went from an off-the-books R&D basement setup to a fully legal, award-winning grain-to-glass distillery.  

We dig into the techniques that shape the flavor: a long 20-day fermentation designed to build fruit esters, pot still runs that change the entire personality of the same mash bill, and a double oaking approach that uses custom white oak staves toasted, charred, and smothered to lock smoke into the wood. You’ll hear why Black (triple distilled) lands smoother and more “classic bourbon,” while Smoke (double distilled) keeps a bigger mouthfeel with brighter fruit and built-in campfire notes that shine in an Old Fashioned.  

Then we get into the fun bottles: Ta-Da, a wheat-forward white whiskey that surprises people who expect “gasoline,” and a pumpkin spice spirit made with real pumpkin puree in the cook and spice satchels aging in the barrel for years so the finish feels like dessert, not a candle. We also talk cask strength, non-chill filtering, careful cuts, and how small allocations impact where you can actually buy the rare stuff.  

If you’re near Columbus, Doug shares how to visit, tour, and taste at the distillery, plus how to catch him at the July 25 event at Mother Stewart’s. Subscribe, share this with your bourbon group, and leave a review so more people can find the show and the makers behind the bottles.

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We sit down with Drew Thorn of Silverthorn Reserve to trace his path from brewing and engineering into building whiskey brands, then we taste through his new lineup with a blender’s eye for detail. Along the way, we get a rare look at how older sourced barrels become small-batch, cask strength releases through careful selection, marrying time, and controlled finishing.

• Drew’s journey from craft beer to distilling leadership 
• Why Silverthorn stays independent while still working with Sagamore for storage and processing 
• What it means to source whiskey as an NDP and why 10 to 14 year barrels are still competitive 
• Blue label bourbon blend breakdown and how “build a base then flavor it” works 
• Returning blends to casks to let flavors marry before bottling 
• Port-finished rye process and the CO2 pressurised mist-conditioning method 
• Rye blend designed to welcome bourbon drinkers without losing rye character 
• Single barrel selection philosophy and logging a sensory library 
• Core portfolio plans, limited drops, and slow growth to protect quality 
• Where to buy, which states can ship, and how to try bottles locally

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A lot of brands talk about “blending” like it’s just mixing. We wanted the real thing, so we brought on Drew Thorn from Silverthorn Reserve to explain what actually happens when you build whiskey on purpose, barrel by barrel, with nothing to hide. Drew’s background spans brewing, engineering, and leading a major rye operation, and he’s now back in startup mode crafting small batch, cask strength whiskey with a tight focus on older barrels and precision finishing.

We dig into how Silverthorn works as an independent, sourced-whiskey producer while still using Sagamore’s aging barns for maturation and blending support, and why today’s whiskey market is shifting in a way that matters if you care about 10 to 14 year bourbon and rye. Drew breaks down his “build a base then flavor it” approach, how he selects barrels for specific roles in a blend, and why he often returns a finished blend back into the same casks to let it marry before bottling. If you’ve ever wondered why some blends taste stitched together while others feel seamless, this is the missing piece.

Then we taste. You’ll hear the full story behind the blue label bourbon blend, a port-finished rye that uses a custom barrel-conditioning method, and a rye blend designed to keep the classic rye identity while dialing back harsh pepper notes. We also talk single barrel picks, sensory logging, and how a small producer can scale without breaking the quality promise that got people excited in the first place.

If you like deep nerdy whiskey talk with practical takeaways you can taste, hit subscribe, share this with your whiskey group, and leave us a review where you listen. What’s your favorite finish or rye note right now?

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We raise a sip to remember, then dig into how Four Branches turns military roots into real whiskey quality and real giveback. We taste Liberty Reserve, break down the blending and double-oak choices behind it, and talk honestly about what it takes to grow a craft bourbon brand without losing the mission. 
• a toast for fallen service members and friends we have lost 
• why Founders Reserve becomes the flagship and what double gold means 
• the Founders Blend to Founders Reserve evolution and the four grain mash bill 
• how the giveback model works including charity auctions and ongoing proceeds 
• the Liberty Reserve concept with 1,776 bottles and 250th anniversary meaning 
• the Liberty Reserve recipe with 10-year and 6.5-year components at 100 proof 
• why toasted barrels change flavor without overpowering the bourbon 
• tasting notes that move from caramel and honey to toffee and char nuance 
• media moments and momentum from Fox Business and other features 
• expansion challenges, capital needs and future festival plans 
Everybody can find us online at www.forebranches.com. Remember, whether you watch us or you listen to us, make sure that you leave us good feedback, become members, leave super chats. 
A 250th anniversary bourbon sounds like marketing until you hear what’s actually in the glass. We sit down with Rick Franco and master blender Greg Schneider from Four Branches and start with a “sip to remember” for those we’ve lost, because for this brand bourbon is tied to service, memory and gratitude as much as it is to flavor. Then we get into the whiskey details that serious bourbon fans care about: what makes a release stand out, what it takes to win, and how you keep quality consistent as demand grows.  

We break down Four Branches Founders Reserve and why it’s become the flagship, including the four grain mash bill and the thinking behind building a sustainable inventory. Greg walks us through blending choices, proof decisions, and what it means to earn a Double Gold at the San Francisco World Spirits Competition. We also talk about the mission that sits behind the bottle: giving back through charity auctions and ongoing support, including a dedicated Folds of Honor bottle that helps fund scholarships for Gold Star families and first responders.  

Then we taste Liberty Reserve, the limited 250th anniversary release capped at 1,776 bottles. You’ll hear the exact blend approach, the 100 proof target, and the finishing step that makes it different: double oaking with deeply toasted new barrels to pull more caramel and vanilla without smothering the original bourbon character. We trade tasting notes in real time and zoom out to the bigger bourbon market trends, media visibility, and what’s next for Four Branches as they push toward wider distribution. If you care about veteran-owned bourbon, double oaked bourbon, four grain whiskey, and purpose-driven American craft spirits, this conversation is for you. Subscribe, share this with a fellow bourbon fan, and leave a review with your favorite Liberty Reserve tasting note.

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We lose our planned guest and turn the night into a live cocktail lab, tasting Fresh Victor mixers straight and then building drinks with bourbon, rum, tequila, vodka, and gin. The surprises are how intense the mixers are on their own, how fast “equal parts” gets you to a great pour, and how easy it is to make solid mocktails too. 
• Why concentrated cocktail mixers beat weak juice blends 
• What “taste it straight first” reveals about balance and bite 
• Lemon Sour builds plus coconut cream as an egg white swap 
• Cucumber and Lime with barrel-aged gin and why it works 
• Strawberry and Lemon pairings with vodka and Amburana rum 
• Grapefruit and Sea Salt with blanco tequila for clean agave lift 
• Pineapple and Ginger Root with coconut or pineapple rum for a beach-style drink 
• Party hosting idea: set out bottles and let friends build their own “equal parts” cocktails 
• Quick notes on shipping cold, refrigeration, and bottle longevity 
• Upcoming Bourbon and Cigars event planning, Ohio distilleries, and charity tie-in 
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Your guest cancels at the last second, you’re live, and the bottles are already on the table. So we do what we always do: we pour, we taste, and we figure it out in real time. Tonight turns into a hands-on cocktail tasting where we put Fresh Victor all-natural cocktail mixers through their paces and build fast, repeatable drinks with bourbon, rye, rum, tequila, vodka, and gin. If you’ve ever wanted bar-quality flavour at home without hauling out three juices, simple syrup, and a cutting board, this one’s for you.  

We talk honestly about what makes these mixers different: they’re intense on their own, designed to be diluted, and they’re versatile enough for both cocktails and mocktails. You’ll hear what happens when we try Cucumber and Lime with a barrel-aged gin, why Grapefruit and Sea Salt loves a clean blanco tequila, and how Strawberry and Lemon plays surprisingly well with an Amburana-finished rum. We also riff on Lemon Sour for whiskey sour builds, including a creamy twist when you want that egg-white texture without the egg.  

Then we take it to “party mode” with Pineapple and Ginger Root, rum, and a splash of cream for a beachy pour that tastes way harder to make than it is. Along the way we share practical tips on equal-parts testing, big ice vs small ice, shaking for froth, easy garnish upgrades, and how shipping and refrigeration affects freshness. We also preview upcoming community fun, including our Bourbon and Cigars event plans and a wild Maker’s Mark night featuring Eddie George.  

If you enjoy bourbon cocktails, tequila margaritas, at-home mixology, and cleaner ingredient lists, hit subscribe, share this with a friend who hosts, and leave us a review so more people can find the show.

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We taste through Rolling Fork’s most interesting bottles with Turner Wathan and unpack how a rum-first company ends up leading with Armagnac, Calvados, and a revived Kentucky bourbon label. Along the way, we get the real story behind Fortuitous Union, the Bourbon Deluxe comeback, and what the current whiskey market means for drinkers who want value without hype. 
• Fortuitous Union build and why rum plus rye works 
• Weller-barrel finishing, proof choices, and non chill filtered texture 
• Fred Minnick book story, mental health honesty, and mentorship moments 
• Wayward Cask approach to Armagnac and Calvados, buying containers and telling producer stories 
• Why French oak and no char changes long aging, including a 42-year Armagnac 
• Amburana finishes, what got overused, and when it still tastes great 
• Whiskey market downturn, overproduction, DSP closures, and how to stay solvent 
• Bourbon Deluxe trademark gamble, sourcing Kentucky straight bourbon, and Green River ties 
• Contract production, mash bills, and a legendary 41-day rum fermentation 
• Where to buy, what states can ship, and what releases to watch for 
remember, www.scotchyburbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts like I'm wearing right here. But no matter whether you listen to us or like us, make sure you like, listen, subscribe, leave good feedback, become members, and do what Kirk does all the time and leave super chats. Drink responsibly, don't drink and drive 

A rum and rye blend that drinks like a serious rye, a 42-year cask-strength Armagnac that somehow stays silky, and a bourbon brand resurrected because a trademark clock was ticking. We sit down with Turner Wathan of Rolling Fork Spirits to taste, laugh, and get unusually honest about how bottles actually get made, found, and sold when they don’t fit tidy categories.  

We dig into Fortuitous Union and why the “distilled spirit specialty” label can hide some of the best liquid on the shelf: foursquare rum, MGP rye, careful proofing, and a Weller barrel finish that pulls vanilla into the blend without muting spice. Turner shares how bartenders react, why tastings are the real marketing engine, and what he looks for when he’s building something meant to be opened with friends.  

Then we go deep on Armagnac and Calvados through the Wayward Cask lens: container-sized buys, Gascony farmers, traveling stills, French oak that isn’t charred, and the kind of terroir detail that makes brandy feel like a “final boss” spirit. We also talk Bourbon Deluxe, the Wathen family whiskey history, why Green River Distillery became the right partner, and what the current whiskey market slowdown means if you care about value, age statements, and authenticity.  

If you like independent bottlers, barrel finishing, Kentucky bourbon history, rum in bourbon barrels, and rare French brandy, this one is packed. Subscribe, share this with a spirits friend, and leave us a review so more people can find the show.

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A barrel can be magic, or it can be ruined before it ever touches whiskey. We sit down with Macaulay Mitten (Dark Arts Whiskey House, aka The Bourbon Swami) to get painfully specific about what separates a memorable finish from a disaster: producer selection, barrel handling, shipping heat, and the kind of quality control most drinkers never see.

We also crack open the America 250 release: an almost 11.5-year blend bottled at a hefty 128.28 proof. We talk about why blending at cask strength leaves nowhere to hide, how custom char and toast profiles can lift the flavors you want without dragging in bitterness, and what “bold” can taste like when it’s built with intention. Expect notes and frameworks you can use the next time you’re evaluating barrel proof bourbon, sherry cask finishing, or why proofing can change a brand’s consistency.

Then the conversation expands into what’s next at the Whiskey House: patio upgrades, cigars and pairing strategy, a caviar and whiskey event, and the launch of Noble Arts for botanical spirits. Macaulay teases a navy strength gin designed for big oils and louche, absinthe experiments that could lead to absinthe-finished rye, and more one-off drops headed toward Kentucky Bourbon Festival, including a 19-year Mizunara-aged bourbon and other serious “eat lunch first” pours.

Subscribe for more deep whiskey nerd conversations, share this with a friend who loves finishes, and leave us a five-star review if you want more guests who get into the real details.

We catch up with Macaulay Mitten and talk through how Dark Arts turns sourced barrels into distinctive, high-impact blends with real control over finishing and flavor. We taste and break down the America 250 release, then zoom out into barrel quality, honey finishes, and the next wave of botanical spirits coming from Noble Arts.  
• America 250 limited five-barrel run details, presale hiccups, Tuesday online allocation  
• What Oloroso sherry finishing adds, why producer and sweetness level matter  
• Barrel sourcing realities, shipping heat, spoilage risks, rejecting bad casks  
• Blending at cask strength vs proofing down, consistency and complexity trade-offs  
• Custom toast and char profiles per barrel to preserve and elevate core notes  
• Tasting notes and why high proof does not have to drink hot  
• Rye and Scotch palate talk, peat as a palate wrecker, mezcal appreciation  
• Whiskey House updates, patio build-out, cigar plans and pairing strategy  
• Caviar and whiskey event tease and what makes a pairing work  
• Noble Arts roadmap, botanical library, navy strength gin, absinthe experiments, vodka base  
• Honey barrel finish process, waiting list demand, filtration choices and haze  
• Sweet and sour mash blend concept and trademark approach  
• Old whiskey sourcing, 19-year Mizunara tease, avoiding tannic over-oaked barrels  
• Philosophy on intent and energy in blending, why “bad whiskey” is often just preference  
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We hang out with Greg Keeley from Larican Bourbon Company and trace how a military career, a Kentucky road trip and a string of coincidences turn into a real bourbon distillery with a loyal following. We taste and talk through what sells, what the maker actually likes, and how new releases get built from the barrel up. 
• Greg’s path from the Royal Australian Navy and US Navy to Kentucky distilling 
• Finding the farm and distillery building by pure coincidence 
• Being steps from Wild Turkey and earning visitor referrals 
• Building a destination experience with staff hospitality, cigar lounge and bar 
• Australian identity in the brand, merch and food truck menu 
• Amburana finishing and why cigar blends keep selling out 
• Bottled-in-bond blending with heavy tasting and minimal note taking 
• New nine-year rye details, proof preferences and how rye changes with age 
• Breaking news on Deep Purple, a bottling robot and barrel-aged Manuka honey 
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A distillery a quarter mile from Wild Turkey sounds like a master plan, but Greg Keeley tells us it was closer to dumb luck and a willingness to say “yes” before everything was figured out. We sit down with the Larican Bourbon Company founder to unpack how a career that spans the Royal Australian Navy and the US Navy turns into Kentucky craft distilling, and how a farm search on a random Sunday leads to the place he now calls home. Along the way, we talk about what “grain to glass” really signals to drinkers, and why “uncut and unfiltered” is more than a slogan when you’re the one making the calls.

Then we get into the fun arguments bourbon fans actually have: finishing, flavor and what the market rewards. We debate Amburana, cigar blends and the line between finished bourbon and the flavored whiskey crowd, plus why some releases sell out even when the maker personally wouldn’t reach for them first. We also hit the visitor experience side of Kentucky bourbon tourism, from being so close to Wild Turkey that guests get sent over daily, to building a welcoming space with a cigar lounge, a standout humidor and a team that earns name-checks in reviews.

If you love process, the bottled-in-bond segment delivers. Greg explains blending by tasting through dozens of barrels, trusting a simple “yes or no” palate, and refining batches without turning it into a lab experiment. We close with real-time distillery updates: a new nine-year rye coming as picks, a rare Deep Purple drop, plans for a bottling robot, and barrel-aged Manuka honey that sets up a future honey-finished bourbon with an Australian twist. Subscribe, share this with a whiskey friend, and leave us a five-star review if you want more conversations like this.

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We trace how honey moved from ancient mead to American whiskey culture, then taste modern honey expressions to see what the hype gets right. We also get honest about the messy line between “finished” and “flavored” and why labels and proof matter as much as sweetness.

• honey as one of the earliest sweeteners in alcohol and why it pairs naturally with bourbon flavours like vanilla and caramel 
• the hot toddy as an 1800s remedy and how prohibition kept honey whiskey relevant 
• why local honey sources and honey styles can change aroma and mouthfeel 
• Dark Arts honey cask finish and what “finishing” is supposed to mean 
• Green River’s real honey approach and the debate over what counts as finished versus flavored 
• Starlight’s honey-barrel concept and how barrel character shows up in taste and finish 
• Jim Beam Honey as a honey liqueur style product and where it fits best 
• our Barrel Bottle Breakdown scoring for nose, body, taste, and finish plus the final winner 

Remember, we're www.scotchyburbonboys.com for all things scotchy bourbon boys. 
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Honey in bourbon sounds like an easy win, until you taste a few side by side and realize you’re not always drinking the same “category” of whiskey. Tonight we dig into the history that made honey a natural whiskey partner long before modern cocktails, from ancient mead traditions to the 1800s hot toddy that families still treat like medicine. Along the way, we talk about why honey works so well with bourbon’s built-in notes of vanilla, caramel, brown sugar, toasted oak, and baking spice.

Then we get practical and pour three very different bottles, including a honey-cask finished blend that leans into “liquid gold” depth, a bottle that literally involves pouring real honey into bourbon, and a craft approach that uses honey-aged barrels to layer sweetness on top of serious barrel character. You’ll hear what shows up on the nose, where the honey actually lands on the palate, and how proof changes the entire experience from rich and integrated to straight-up dessert.

We also tackle the question bourbon fans keep arguing about: where does finishing end and flavoring begin, especially when honey’s viscosity makes barrels hard to truly “empty”? If you care about transparency, labeling, and whether “a hint of sweetness” is honest, you’ll want this one.

Subscribe for more bourbon deep-dives, share this with a friend who loves honey whiskey, and leave us a review with your take: is honey-finished bourbon a gateway pour or its own lane?

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We sit down with master distiller Caitlin Bartlemay to dig into why American single malt keeps gaining ground and why McCarthy’s still stands out after decades on the shelf. We get practical about peat, Oregon oak maturation, proof, climate, and what it takes to steward a whiskey brand without chasing every trend. 

• the rise of American single malt and what category recognition changes for shelves and menus 
• Caitlin’s farm and winery background and how it shapes her approach to distilling 
• learning the job through apprenticeship culture and the realities of early distillery work 
• what defines McCarthy’s American single malt and why the core process stays consistent 
• Oregon oak (Garryana) casks, reuse, cask sizes, and why time in wood is more than colour 
• how warehouse climate affects proof and maturation at the base of Mount Hood 
• why the six-year McCarthy’s is bottled at 100 proof and how it drinks 
• tasting language, peat as an on-ramp, and the idea that whiskey should stop you mid sip 
• limited experiments, special finishes, and where to watch for releases 

remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. We’ve got Glenn Karen’s in t-shirts, so check check out the website or just contact me directly. Facebook message me or mention uh comment on YouTube. And then also remember on Facebook, Instagram, YouTube, X, and then we also on Apple, iHeart, and Spotify, and anywhere else that you listen to a podcast, we are there. Make whether you listen to us or watch us, make sure that you leave good feedback and become members. Leave super chats. That’s always good on thank you, Kirk, for your super chat tonight. 

A peated American single malt aged in Oregon oak shouldn’t work this well and that’s exactly why we had to talk about it. We’re joined by Caitlin Bartlemay, master distiller behind McCarthy’s American Single Malt, to unpack how a whiskey can be smoky, fruity, and bold without turning into a palate-wrecker. Along the way, we get into why American single malt keeps surging, what it means when stores finally label a real “American Single Malt” section, and why bourbon fans are starting to look for something beyond dessert flavours.

Caitlin brings a rare mix of backgrounds: farm kid problem-solving, years of winery work, and a food science education built on hands-on production. That story matters because it shows up in the way McCarthy’s is made and protected. We talk through the brand’s fingerprint: peated malted barley sourced from Scotland, copper distillation, glacial-fed water, and maturation in 100% Garryana (Oregon oak) barrels, including what happens when you reuse casks over multiple cycles and why “time in wood” is about more than extractive-heavy colour.

Then we taste and debate the six-year McCarthy’s at 100 proof, from smoke character to mouthfeel to the surprising ways peat can play like mezcal in a cocktail. We also touch experiments like rum cask aging, what trends get right and wrong, and how a whiskey should make you stop mid conversation and actually notice what’s in your glass.

If you enjoy American whiskey, craft distilling, single malt, peat, barrel aging, and real production talk, hit subscribe, share this with a whiskey friend, and leave us a review where you listen. What’s your personal peat limit?

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We put the Old Fashioned to the test by tasting bottled RTDs, pre-batched bar styles, and homemade builds to see where convenience truly holds up. We dig into history, ingredients, proof, and technique, then land on what we’d actually buy again and what we’d rather fix with our own bitters and syrup. 
• why the Old Fashioned stays the gold standard cocktail 
• whether higher proof RTDs taste closer to a true Old Fashioned 
• bitters that change everything, especially black walnut bitters 
• sweeteners that work best, from agave to barrel-aged maple syrup 
• the Yellowstone ready-to-serve pour and how citrus zest shifts balance 
• Penelope bottled Old Fashioneds and why the black walnut stands out 
• Prohibition’s influence on muddled fruit and soda habits 
• the Wisconsin Old Fashioned style and the brandy versus bourbon debate 
• why barrel-aged Old Fashioneds feel more integrated and smooth 
• glassware and ice choices that improve texture and dilution 
• how sugar makes Old Fashioneds hit harder than neat whiskey 
• the bacon fat washed Old Fashioned build and why it works 
• our final ranking, including why Handy and Schiller holds up best 
www.scotchybourbonboys.com for all things scotchy bourbon boys. Check it out, Glenn Karen's t-shirts, and contact us. Also, follow us on Facebook, Instagram, YouTube, and X along with Apple, iHeart, Spotify. Whether you listen to us or watch us, make sure you leave good feedback, become members, do super chats on the podcast, and you know, everything to support us, every single cent that we get goes right back into this. 

The Old Fashioned looks simple until you start comparing what’s in the glass. We line up homemade builds, bottled ready-to-drink Old Fashioneds, and bar-style barrel-aged batches to answer a real question for bourbon fans: is the classic Old Fashioned still king, or have RTD cocktails finally gotten good enough to keep stocked year-round?  

CT joins us as our resident mixologist and we get hands-on with what actually changes the drink: proof, dilution, bitters, sweeteners, citrus, cherries, ice, and even the weight of the rocks glass. We taste through popular options and talk straight about what works and what tastes like “every bad bar Old Fashioned,” including how to rescue an orange-heavy pour with lemon zest, or rebalance sweetness by cutting syrup and leaning into rye whiskey or higher proof bourbon.  

We also dig into Old Fashioned history, from the 1806 cocktail definition to Prohibition-era muddled fruit, plus the Wisconsin Old Fashioned tradition with soda. Then we go full experiment mode with barrel-aged flavor, smoking tools, and a showstopper: a bacon fat washed Old Fashioned built with black walnut bitters, a touch of chocolate bitters, and barrel-aged maple syrup.  

If you love bourbon cocktails, bitters, and practical home bartending tips, you’ll want this one. Subscribe, share the episode with a whiskey friend, leave a review, and tell us your go-to Old Fashioned build: classic, Wisconsin-style, or something weird that somehow works?

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We taste and talk through the Blind Barrels model with Bobby, from sourcing craft whiskey to building a blind lineup that rewards curiosity over hype. We leave with a better way to buy bourbon, rye, and American single malt based on what we actually enjoy, not what the label tells us to enjoy. 
• why blind tasting changes what we think we like 
• how Blind Barrels gamifies guesses with QR codes 
• what makes a whiskey eligible for the lineup 
• the Doc Holliday barrels story and why limits matter 
• how quarterly drops, member pricing, and flat-rate shipping work 
• how the tasting panel selects bottles and sets the order 
• scaling to thousands of members while navigating three-tier rules 
• custom blending trips and the “smallest batch” concept 
• the Best Of The Best tasting and the four reveals 
• why we should share bottles and stop hoarding 
Don’t throw them away. Put something else in there and give it to a friend. Introduce them to blinds. 
vYour palate is smarter than your label loyalty, but most of us never get a fair test. We sit down with Bobby from Blind Barrels to unpack how a blind whiskey tasting kit can change the way you buy bourbon, rye, wheated bourbon, and even American single malt. Instead of debating bottles by brand, we talk about tasting A to D with no names attached, using QR codes for hints and a reveal, and scoring your guesses on age, proof, and whiskey style. It’s part whiskey education, part game night, and it gets brutally honest fast.  

We dig into how Blind Barrels curates each quarterly lineup, why they focus on American craft distilleries, and what “unique” really means when you’re trying to avoid both shelf turkeys and impossible-to-find unicorns. Bobby tells stories from the sourcing trenches, including rare barrels that shock experienced tasters, the hard choices around purchase limits, and the logistics of serving thousands of members while staying inside the three-tier system and state-by-state shipping rules. If you’ve ever wondered why some bottles are hard to ship, why proof matters, or how clubs set pricing, we get specific.  

Then we pour and react, breaking down what stands out, what feels classic, and what gets weird in the best way. Along the way we talk custom blending trips, barrel picks, and why the whiskey community thrives on sharing and discovery. If you want better tasting skills and better buying instincts, hit play, then subscribe, share this with your tasting group, and leave a review with the most surprising note you’ve ever found in a glass.

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We walk the bourbon aisles in May 2026 and track what is genuinely sitting on shelves, what has become a reliable repeat buy, and what still feels like a surprise. The big story is availability and pricing shifting in real time, with several formerly allocated bottles now showing up like normal shelf bourbon. 
• yearly shelf check and what it reveals about supply and demand 
• Baker’s returning as a consistent shelfer plus High Rye showing up 
• Dark Arts as a steady pick and why we say do not sleep on it 
• price corrections across familiar brands including Rabbit Hole and Woodford 
• Heaven Hill Bottled in Bond and Elijah Craig Toasted becoming easier to find 
• Bulleit expanding with Bottled in Bond plus single malt variants 
• Penelope range on shelves and how pricing looks compared with launch 
• surprise sightings including Jack Daniel’s Heritage Barrel and Larceny Barrel Proof 
• ready to drink whiskey cocktails from Buffalo Trace and what to watch for 
www.scotchyburbonboys.com for all things Scotchy Bourbon Boys. 
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We walk the bourbon aisles in May 2026 and track what is genuinely sitting on shelves, what has become a reliable repeat buy, and what still feels like a surprise. The big story is availability and pricing shifting in real time, with several formerly allocated bottles now showing up like normal shelf bourbon.  
• yearly shelf check and what it reveals about supply and demand  
• Baker’s returning as a consistent shelfer plus High Rye showing up  
• Dark Arts as a steady pick and why we say do not sleep on it  
• price corrections across familiar brands including Rabbit Hole and Woodford  
• Heaven Hill Bottled in Bond and Elijah Craig Toasted becoming easier to find  
• Bulleit expanding with Bottled in Bond plus single malt variants  
• Penelope range on shelves and how pricing looks compared with launch  
• surprise sightings including Jack Daniel’s Heritage Barrel and Larceny Barrel Proof  
• ready to drink whiskey cocktails from Buffalo Trace and what to watch for  
www.scotchyburbonboys.com for all things Scotchy Bourbon Boys.  
If you go there, leave us a five-star review.

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We get honest about what really builds bourbon flavor and why the barrel may be the single most important ingredient after distillation. We compare bourbon rickhouses to wine cellars, then bring in cooperage expertise on toast, char, white oak chemistry, and why great barrels still cannot fix bad spirit. 
• how oak drives extraction, oxidation, colour, and mouthfeel 
• why bourbon must use new charred oak and how entry proof and char levels shape outcomes 
• what char actually does versus what toasting creates in the wood 
• why wine producers chase stability with caves, humidity, and gentle oak influence 
• how used wine barrels become tools for whiskey finishing and flavour twists 
• why American white oak works, including tyloses and leak resistance 
• how air-drying staves reduces harsh tannins and bitter phenolics 
• why warehouse location, heat swings, and monitoring matter for maturation 
• what fermentation choices and distillation cuts change before the barrel even starts 
Remember www.scotchyburbonboys.com. For all things Scotchy Bourbon Boys, we got Glenn Karen's, we got t-shirts. Just check out our website. 
Make sure you do things like leave super chats or become members or leave good feedback, especially on Apple. Those five-star reviews immensely they help us out so much. 

The barrel is not just where whiskey sits. It is where whiskey becomes bourbon. We go deep on barrel influence in bourbon, whiskey, and wine, starting with the basics: new make comes off the still clear and raw, and oak brings the colour, sweetness, spice, and texture that people actually chase in a great pour. We break down how extraction, oxidation, and temperature swings drive flavour, why bourbon can pull 60 to 80 percent of its character from the barrel, and what details like barrel entry proof, char level, and even barrel size do to maturation and the angel’s share.

Then we zoom out and compare two totally different philosophies of aging. Bourbon rickhouses embrace environmental extremes, hot summers, cold winters, and big swings that force spirit into and out of the wood for faster, more aggressive interaction. Wine cellars and caves aim for stability, cooler temperatures, controlled humidity, and a lighter touch, because wine is delicate and easy to throw off balance. We also talk about why wineries reuse barrels for years until they become neutral, and why those used wine barrels can be so interesting for finishing whiskey, adding dark fruit and layered complexity without pretending it is “better,” just different.

Greg Schneider joins with real cooperage and maturation insight, including why American white oak works (hello, tyloses), how toasting converts wood chemistry into caramel and vanilla notes, and why char acts more like a charcoal filter than a flavour generator. We also get into natural air-drying, tannin management, cost trade-offs, and why no barrel can rescue bad distillate. If you love bourbon barrel aging, whiskey maturation, cooperage craft, and the truth behind cask finishing, this one is for you. Subscribe, share the episode with a bourbon friend, and leave us a five-star review so more people can find the show.

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We hang out with Dave Bob from Lexington Brewing & Distilling and get a guided walk through Town Branch, from the visitor center that feels like an Irish street to the barrels that shape everything. Along the way we taste through beers, bourbons and American single malts and end up stunned by a single barrel with raspberry, vanilla and butter notes we can’t stop talking about. 
• what it feels like to arrive at Town Branch and start a tour 
• Pierce Lyons’ Irish roots, yeast legacy and why it still matters 
• how Bourbonola went from Prohibition story to 12% RTD 
• why the brewery and distillery combo changes the tasting experience 
• beer highlights including Kentucky Bourbon Barrel Ale and vanilla barrel cream ale 
• the barrel thieving tour and why tasting from the barrel hits different 
• the core whiskey lineup from 90 proof bourbon to True Cask batches 
• Overproof 104 as a bartender-focused blend for cocktails at home 
• a live barrel pick on air and the single malt that steals the show 
• what we want to see next in Ohio distribution and upcoming releases 
make sure that you leave good feedback, become subscriber, member, top shelf on on uh YouTube 
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You can learn a lot about bourbon from a label, but you learn a lot more when someone who lives in the rickhouse walks you through it. We sit down with Dave Bob from Lexington Brewing & Distilling and let him take us inside Town Branch, a true brewery-distillery that feels equal parts Kentucky Bourbon Trail stop and Irish whiskey hideaway. From the moment you step into the visitor center, the place is built for discovery and Dave explains why that “experience design” is just as intentional as what goes into the barrel.

We dig into the Pierce Lyons story, the Irish roots behind Town Branch, and the yeast-driven mindset that shaped everything from their American single malt whiskey to their Kentucky straight bourbon. Then we go deep on Bourbonola: how a Prohibition-era idea became a modern 12% ready-to-drink bourbon cola, why the team built a custom cherry cola flavor to match their whiskey, and what makes it stand apart from the usual canned collabs.

The night turns into a live barrel pick, tasting multiple single malt and bourbon samples on air. We talk True Cask (their cask strength bourbon batches), Overproof 104 for cocktails, the barrel thieving tour, and the rare moment when a single barrel stops the conversation cold with notes like raspberry, vanilla icing and butter. If you care about barrel picks, Lexington bourbon tours, American single malt, or finding the best value cask strength bourbon, this one is for you. Subscribe, share this with a whiskey friend, and leave a review with the barrel note you’d chase first.

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We taste and score Weller 12 bottle by bottle, then zoom out to why Buffalo Trace keeps winning even as the bourbon market cools. We dig into the $1.2B expansion, the aging-time reality behind “scarcity”, and how marketing and mindset shape what we think we taste.
• Weller 12 barrel-to-bottle breakdown across nose, body, taste and finish
• proof talk and why 90 proof changes the experience
• Buffalo Trace expansion details and what they actually change
• why allocated bourbon stays tight despite more production
• 2026 to 2032 outlook for availability, lines and secondary prices
• Eagle Rare lineup talk and what Eagle Rare 12 signals
• Chicago vs Ohio distribution stories and bottle-hunting reality
• Traveler debate and how blind tasting flips assumptions
• why exclusivity and packaging can matter as much as flavour
• a deep dive on ultrasonic-in-barrel maturation ideas with American Metal Whiskey
www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. Make sure that you follow us on Facebook, YouTube, Instagram, and X, and also on Apple, iHeart, and Spotify, and if you're on Apple, leave really, really good five-star reviews with a review, and if you're on YouTube, become a member.

Buffalo Trace just finished a massive expansion and yet Weller, Blanton’s, Eagle Rare, and E.H. Taylor still feel like they vanish the moment they hit a shelf. We get honest about why that contradiction isn’t really a contradiction at all, and what it means for anyone chasing allocated bourbon over the next few years.

We start with a full Weller 12 tasting and score it the Scotchy Bourbon Boys way: nose, body, taste, and finish. Expect straight talk on the buttery butterscotch profile, the dusty oak and cherry notes, and the big question that always comes up with Weller 12: does 90 proof hold it back, or is that softness exactly why it works? From there we connect the glass to the bigger market, including why some Buffalo Trace releases drink “premium” even when the proof looks modest on paper.

Then we zoom out to the bourbon industry trends heading into 2026 and beyond: the $1.2B Buffalo Trace expansion, the unavoidable aging lag that keeps demand ahead of supply, and why secondary prices and lotteries still rule access. The roundtable brings heat too: Eagle Rare 12 chatter, Chicago availability stories, the Traveler whiskey debate, and a reminder that blind tasting can embarrass even confident palates. We also welcome Greg to unpack a wild concept: ultrasonic sound waves inside a barrel to enhance maturation for American Metal Whiskey.

If you care about Buffalo Trace, allocated whiskey, Weller, Eagle Rare, and where the bourbon market is heading, this one’s for you. Subscribe, share with a bourbon friend, and leave us a five-star review so more people can find the show.

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We set up inside High Bank’s barrel-filled war room and taste Whiskey War through a full brunch pairing that changes what we smell, taste, and remember. We also break down how blending, proof, and finishing choices shape a bottle, plus why the restaurant experience matters as much as the whiskey.
• quick intros with Tony, Dylan, James, and chef Eric at the Grandview location
• why a distillery restaurant and great cocktails drive repeat visits
• the three High Bank locations and how each vibe stays unique
• the speakeasy trend as an “escape” experience for whiskey fans
• how Whiskey War is blended for taste, affordability, and availability
• why blending has shifted from hiding flaws to building quality
• pairing 88 proof Whiskey War with burrata, peach jam, and balsamic
• stepping up to barrel proof with chorizo rangoons and spicy ranch
• what double oaking changes and why it works with berry pancakes
• pairing hot honey chicken biscuits with Double Double releases
• how Amburana finishing works, why it moves fast, and how they control it
• favorite pairings and what we’d want to try next

You can find us at uh sealbox.com or website, highbankdistillery.com.
Brunch food that actually makes whiskey taste different is rare, and we build a full lineup to prove it from the barrel house at High Bank Distillery in Columbus, Ohio. Sitting in their “war room” surrounded by barrels, we talk with the team behind Whiskey War and walk through how a distillery can turn tasting into a real experience, not just a drink at the bar.

We dig into what makes Whiskey War work as a modern blend, why consistency and affordability matter, and how today’s whiskey market is changing what’s possible at the same price point. Then we get hands-on with proof and process: regular Whiskey War versus barrel proof, what double oaked releases add, and why “double double” style expressions keep winning attention. Along the way we hit the bigger debates that whiskey fans love, including blending for quality, the rise of finished whiskey, and how a brand can experiment without losing its core profile.

The food pairing is the centerpiece: burrata with peach jam and balsamic, chorizo rangoons with spice, berry pancakes that unlock vanilla and syrup notes in double oaked whiskey, and a hot honey chicken biscuit that shows how oak and proof can mellow heat while amplifying depth. We also talk speakeasy culture, High Bank’s three locations (Grandview, Gahanna, Westerville), and the kind of hospitality that keeps people coming back.

If you love whiskey tasting, bourbon blending, barrel proof releases, double oaked whiskey, and smart whiskey and food pairing ideas, hit play. Subscribe, share this with a friend who needs a new Columbus distillery stop, and leave a review with the best whiskey pairing you’ve ever had.

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We chase the real engine of whiskey flavor by breaking down fermentation from mash temperatures and enzymes to yeast behavior and the distiller’s beer that feeds the still. Then we pivot from science to the glass with a George Dickel 15-year Tennessee whiskey single barrel review, including how charcoal mellowing shapes what we taste. 
• our sponsor and community updates plus where to watch and listen 
• grain-to-sugar basics, starch conversion, mash temperature control 
• alpha amylase and beta amylase, why enzymes matter for fermentable sugars 
• yeast fermentation, alcohol plus CO2 plus heat plus flavor compounds 
• why distillers guard yeast strains and monitor pH, oxygen, contamination 
• fermentation’s link to ethanol fuel, rockets, aviation, and modern biofuels 
• Lincoln County Process explained, charcoal mellowing as subtractive filtering 
• George Dickel 15 OHLQ single barrel breakdown, nose-body-taste-finish score 
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Fermentation is the step most whiskey fans skip past and it might be the step that decides everything. We walk through the bourbon fermentation process from the moment cereal grains hit hot water to the moment yeast turns sugar into alcohol, heat, and the flavor compounds you later call cherry, spice, fruit, or funk. If you’ve ever wondered why mash temperature matters, what enzymes like alpha amylase and beta amylase actually do, or why distillers treat yeast strains like treasure, we lay it out in plain language with a real-world distiller mindset.

Then we take a sharp turn into a wild connection: the same fermentation science that builds whiskey also shows up in fuel history and modern biofuel research. Ethanol has powered more than good times, and seeing “grain, sugar, yeast, energy” as biology plus engineering makes the whole craft feel bigger than a barrel warehouse. We also talk about why fermentation can be the most underestimated stage of distilling, even when everyone loves to debate aging, maturation, and wood.

To bring it back to the glass, we run a full barrel bottle breakdown of a George Dickel 15-year Tennessee whiskey single barrel (OHLQ selection). We cover the Lincoln County Process, charcoal mellowing, and how filtration plus age can deliver a gorgeous nose but a more muted, char-forward palate and finish. If you like detailed tasting notes and honest scoring, you’ll get plenty to react to.

Subscribe wherever you listen, share this with a whiskey friend who loves the “why,” and leave us a review with your take: can you taste fermentation character in a finished whiskey?

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We hand Watershed the keys and let Ryan Venrick run our first distillery-led blind tasting, and we learn fast that we’re not as good at guessing as we think. The reveals turn into a real lesson on slow water reduction, finishing choices, and how Watershed is reshaping Ohio bourbon from the barrel up. 
• Ryan’s career path from bottling line to blending and barrel management 
• Why Watershed’s bourbon portfolio changed after the mash bill shift 
• Blind tasting format and why pairing samples exposes process differences 
• Apple brandy finish side-by-side with crash dilution vs slow reduction 
• How slow water reduction affects mouthfeel, perceived proof, and flavor 
• Bottled-in-bond vs toasted bourbon and what “toasted” is meant to add 
• Uncut Unfiltered Batch 7 reveal and why proof placement matters in tastings 
• Nochino finished bourbon and the labor of harvesting unripe walnuts 
• The elevage program and why only a small number of distilleries do it 
• Watershed closing the restaurant and building new on-site experiences 
• What’s coming next: OHLQ single barrels, fall finishes, maple finale, Japan tease 
• Blending philosophy: start with a base then shape with “one trick pony” barrels 
www dot scotchyburbonboys.com for all things scotchy bourbon boys make sure you check us out we've got glenn's we've got t-shirts we've got bourbon balls and then make sure you follow us on facebook instagram youtube and axon along with apple iheart and spotify and anywhere else you listen or watch us no matter what make sure you leave good feedback become a member definitely support us in any way that you can and support the brands that we bring on like when you see these brands support them support ohio support whoever it is but because support them because good bourbon equals good friends and good times don't drink and drive drink responsibly and live your life uncut and unfiltered 

Crash dilute or slow reduce, can you actually taste the difference? We bring on Ryan from Watershed and hand him full control of a five-pour blind tasting built to show where Watershed has been and where their bourbon is headed. The curveball: two glasses are the exact same apple brandy finished whiskey at the exact same proof, but diluted two different ways. Once you hear what’s happening in those barrels, you’ll never think about proofing water the same way again.

From there we work through the lineup and put names to what our palates are telling us: a core Bottled-in-Bond, a limited toasted bourbon done with a short, targeted finish, and a final punchy reveal that lands at 123 proof with Uncut Unfiltered Batch 7. Along the way we get into the real “why” behind mouthfeel, perceived heat, oak extraction, and how slow water reduction can preserve flavor compounds and create a more cohesive pour. If you love blind tastings, barrel finishes, and nerdy whiskey process talk that stays practical, this one delivers.

We also zoom out to the bigger story of Ohio whiskey. Ryan shares how Watershed is building an elevage-style program, why scaling techniques like slow reduction is hard, and what’s next as they invest in better visitor experiences like a blending class and a bottle-your-own option. We talk upcoming OHLQ single barrels, the fall finishing series, and why the maple finish is designed for balance, not syrup.

Subscribe, share this with a bourbon friend who swears they can always call the bottle blind, and leave us a review. After you listen, which pour would you choose and why?

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We cross borders for a Cinco de Mayo pour that rewrites what whiskey can be when the grain, the place, and the people drive the process. With Sierra Norte’s Doug French, importer Bob Murphy, and our Whiskey Doctor Randy Ford, we dig into rainbow corn whiskey, heritage agriculture, and how Oaxaca shapes flavor from seed to barrel.
• why Sierra Norte moves from mezcal into 100% corn whiskey as a way to use and protect native Oaxacan corn 
• how reviving endangered corn varieties supports farmers, creates local jobs, and builds community pride 
• what “rainbow corn” means and why different corn colours create distinct whiskey flavour profiles 
• Oaxaca farming realities, rainy-season growing, drought risk, and traditional corn-beans-squash planting 
• pot still distillation, open-air fermentation with wild yeast, and why slow distilling keeps grain character 
• barrel strategy with used French oak wine barrels, re-charring, and managing accelerated aging in warm climates 
• how Mexican whiskey fits into a crowded US market and a Mexico market that still leans toward tequila, mezcal, and Scotch 
www.scotchybourbonboys.com for all things scotchy bourbon boys. Make sure you check out all of our whiskey. No matter whether you listen to us or watch us, make sure that you leave us good feedback, become members.

Mexico doesn’t just make tequila and mezcal. We sit down with Doug French of Sierra Norte in Oaxaca, plus importer and distributor Bob Murphy and our own Whiskey Doctor Randy Ford, to unpack a whiskey story built on native corn, hard farming realities, and a distilling philosophy that keeps the grain doing the talking. If you’ve ever assumed “real whiskey” starts and ends in Kentucky, this one challenges that fast.

We get into what makes Sierra Norte’s corn whiskeys so distinctive: single-varietal expressions made from different colours of native corn, plus the wild-sounding “rainbow corn whiskey” created from multicoloured kernels that can’t be cleanly sorted. Along the way we talk terroir in plain terms: Oaxaca’s water scarcity, rainy-season growing, drought risk, and the traditional corn-beans-squash approach that helps fields stay productive. The bigger takeaway is that heritage agriculture and craft spirits can reinforce each other when the market rewards farmers for keeping rare seeds alive.

Then we go inside the build: pot still distillation, open-air fermentation with natural yeast, and aging choices designed for balance rather than heavy wood. Doug explains how used French oak wine barrels, re-charring, and careful barrel management can shape a corn-forward whiskey in a warmer climate where aging can move faster. We also touch the business side of world whiskey, from the oversupplied US market to why whiskey remains a smaller category inside Mexico, and how distribution and online shipping help niche bottles find the right drinkers.

If you’re curious about Mexican whiskey, corn varietals, and what “Whiskey Without Borders” really tastes like, press play, share this with a whiskey friend, and leave us a review so more people can find the show.

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We bring Kentucky Derby energy to the mic and talk about why this race hits different when bourbon tradition is part of the build-up. Along the way we trade Woodford Reserve notes, argue cocktail culture, and lock in our picks for win, place, and show.

• Kentucky Derby history and why it feels like a full-day event 
• Woodford Reserve as the official Derby bourbon and what makes the annual releases fun 
• Double Oaked flavour notes and why proof and barrel picks matter 
• Bourbon versus the Derby as Kentucky’s biggest cultural signal 
• Mint julep facts plus the case for skipping the mix and sipping good bourbon 
• Derby legends like Secretariat and the Triple Crown context 
• Watching on TV versus being there in person 
• Betting basics including win, place, show and why long shots are tempting 
• Our final picks for Saturday plus the bourbons we would pair with a win 

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The Kentucky Derby is only two minutes long, but the build-up is a full-day rollercoaster and bourbon is part of the reason. We lean into the history, the hype, and the Kentucky pride that makes Churchill Downs feel like a national stage, then we follow the trail straight into what’s in your glass. From Woodford Reserve’s role as the official bourbon of the Kentucky Derby to the way commemorative bottles and barrel picks turn into traditions of their own, we keep it grounded, curious, and opinionated.

We also get honest about Derby drinking culture. Is Derby Day really about sipping bourbon neat, or is it built for cocktails and pageantry? We talk mint juleps, the silver cup, the staggering weekend numbers behind the “official drink,” and why some bourbon fans would rather pour a great whiskey and skip the sugar and mint entirely. Along the way, our friend Greg Snyder drops helpful Woodford Reserve facts and a memorable julep take that you will not forget.

Then we shift to what everyone secretly came for: betting and picks. We break down the basics of win, place, and show, why exacta and trifecta bets pull people in, and why long shots are often the most fun way to ride the Derby. After we walk through the odds board, we lock in our choices and even match a celebratory bourbon to our winning horse, because that’s how you turn a race into a ritual.

If you’re watching from home, hosting a Derby party, or just looking for a smarter way to enjoy Kentucky Derby bourbon season, hit play. Subscribe, share this with a bourbon friend, and leave a review so more people can find the show.

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We mix a smoked old fashioned that riffs on Dr Pepper flavor using burnt sugar syrup, cherry and chocolate bitters, and a heavy smoke cap that hangs over the glass. Then we run a full barrel bottle breakdown on Elijah Craig 15 Year Single Barrel and put it head-to-head with Elijah Craig 18 to settle the oak debate.
• Race weekend chatter and why spring kicks off better sipping
• Dr Pepper style smoked old fashioned build with exact pours bitters and cherries
• Smoking technique that keeps the smoke layer thick and stable
• Barrel aging a batched cocktail idea for summer hangs
• Black Diamond plans including train car barrel aging and live content
• Elijah Craig 15 Year single barrel review with nose body taste finish scoring
• Why Elijah Craig 15 feels more balanced than Elijah Craig 18 for many palates
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A smoked old fashioned that lands in the neighborhood of “Dr Pepper 23” sounds like a gimmick until you watch the build and taste it with us. We start with race-day energy, porch weather, and the kind of relaxed hang where one good drink can carry you through a long event. Then we turn it into a practical cocktail walkthrough: a bigger whiskey pour than the usual old fashioned, burnt sugar simple syrup for a deep toasted sweetness, cherry bitters and chocolate bitters for a dessert-like edge, plus those “dirty” cocktail cherries that get even better after they sit in the glass.

The technique is the point. We talk ice, stirring, and why chilling first makes the smoke sit on top like a visible layer instead of disappearing right away. We also share simple smoker tips that help you avoid scorching chips or blasting them out of the holder. If you like smoked cocktails, bourbon cocktails, or old fashioned variations, you will leave with a repeatable home setup you can actually pull off on a weeknight.

Then we shift from mixology into a full bourbon review and tasting notes: Elijah Craig 15 Year Single Barrel at 108 proof. We score it across nose, body, taste, and finish, and we get specific about what shows up in the glass: cherry, caramel, vanilla, apple, cinnamon, and that crucial oak balance that keeps everything bright instead of turning bitter. Finally, we compare it directly to Elijah Craig 18 and talk about the bigger question every bourbon fan runs into: when does “more age” stop improving the whiskey?

If you enjoy honest bourbon podcasts, single barrel breakdowns, and the kind of conversation that feels like sharing a pour with friends, subscribe, share this with a whiskey buddy, and leave a review so more people can find the show.

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We hang out with Stephen Canepa and Troy Bolotnik from FilmLand Spirits and dig into how they built a whiskey brand around vintage movie poster storytelling without sacrificing what matters in the glass. We taste their Moonlight Mayhem and Rise Of The Robots, talk blending philosophy, and hear why they obsess over labels, transparency, and the long-term connection with drinkers. 
• why Filmland Spirits launches bourbon in Kentucky and California 
• the origin story of blending bourbon culture with film and screenwriting 
• designing labels like real movie posters with scripts, bios, and Easter eggs 
• using AI for mockups while keeping a creative and quality standard 
• the Crimson Cask Kentucky-exclusive reveal and what makes it different 
• how they source MGP and blend in small batches for a signature profile 
• limited releases like Quadraforce and the risk of multi-state blending 
• tasting notes and what “Extended Cut” means for cast strength 
• why their rye leans minty, citrusy, and sweet instead of harsh spice 
• barrel-aged cocktails at home and how proof changes an old fashioned 
check us out at filmlandspirits.com. And also we’re on all the social platforms at filmlandspirits. We definitely encourage you to go chat with the filmologist on our website. If you’re interested in purchasing, just ask it for discounts. www.scotchybourbonboys.com for all things Scotchy Bourbon Bourbon Boys. Make sure that you leave us good feedback. Go to Apple, leave us good reviews. That five out of five star thing helps 
A whiskey label catches your eye once. A whiskey story makes you pick it up. A great pour makes you come back, and that’s the bet Filmland Spirits is making. We sit down with founders Steve Kanepa and Troy Blatnik to unpack how they built a craft bourbon and rye brand that treats each bottle like a vintage B-movie poster, complete with character bios, hidden Easter eggs, QR-code trailers, and original screenplays written for every release.  

We get into the real nuts and bolts too: sourcing and blending MGP bourbon and rye, aging and bottling in Kentucky, and why “small batch” can mean seven to twelve barrels instead of thousands. Troy and Stephen share how they chase consistency without going generic, what judges have rewarded in blind tasting competitions, and why they refuse to let packaging distract from liquid quality. Along the way, we talk AI in whiskey marketing and label art, not as a magic button, but as a tool with real creative and cost tradeoffs.  

Then we taste. Moonlight Mayhem Extended Cut brings that cast strength depth and long finish, while Rise Of The Robots Extended Cut rye lands surprisingly minty and sweet with notes that spark a real debate. We also reveal the Kentucky-exclusive Crimson Cask with a film-noir vibe, and we dig into distribution realities like Ohio control-state challenges and what a future Filmland tasting room could look like.  

If you like bourbon podcasts, rye whiskey deep dives, and the intersection of storytelling and spirits, hit play, subscribe, share this with a fellow whiskey nerd, and leave us a review so more people can find the show.

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We sit down with the Echo Spirits team to talk about how a Columbus, Ohio distillery builds award-winning rum, creative whiskey blends, and a bar that feels like home. Along the way we dig into sourcing versus grain-to-glass debates, how finishes can rescue tricky barrels, and why community matters more than competition. 
• Columbus distillery community and why collaboration works 
• Why Echo starts with rum and how the portfolio evolves 
• Queen Share rum and the “saved cuts” distillation method 
• San Francisco World Spirits Competition medals and what they signal 
• Engineer Series blends as a limited, never-repeated workbench 
• Picking favourites like Trail Mix and Bavarian Rhapsody 
• Elusive herbal liqueur built for Chartreuse-style cocktails 
• Designing a cocktail bar that stays casual and welcoming 
• Two Cats canned cocktails and how RTDs get made 
• The costs and risks of fast growth and staying in stock 
• How barrel selection works and why rejects become new projects 
• Finishing barrels with beer casks and the amburana learning curve 
• Bottle Your Own Bourbon tour and hands-on bottling 
• Echo Spirits On The Vine seasonal location and Ohio events 
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Something interesting is happening in Columbus, Ohio: craft distilleries are getting better, bolder, and more connected, and Echo Spirits is right in the middle of it. We talk with the Echo team and our Cleveland rep Matt Lysen about what it really takes to build a modern distillery brand when you’re small, bootstrapped, and trying to “bat above your weight” without losing what makes you special.

We get deep into rum and whiskey making, including Echo’s Queen Share rum, a flavor-packed, barrel-aged release built with a traditional “queen share” process and proven on a huge stage with medals at the San Francisco World Spirits Competition. Then we pivot to bourbon blending with the Engineer Series, Echo’s limited, never-repeated blends that treat barrels like ingredients in a chef’s kitchen. We also unpack what sourcing means today, why transparency matters, and why “what’s in the glass” still wins when the pricing is fair.

There’s plenty of real-world talk too: how a cocktail bar can feel like a neighborhood hangout while still serving upscale drinks, how the bar team created Elusive to solve a Chartreuse shortage problem, and why canned cocktails like Two Cats help reach new drinkers. If you’re planning a Columbus distillery trip, we cover Echo’s Bottle Your Own Bourbon experience and their seasonal Echo Spirits On The Vine spot for live music, outdoor pours, and summer energy.

If you like honest industry talk, award-winning spirits, and practical behind-the-scenes detail, listen through and share it with a friend who loves bourbon, rum, or great cocktails. Subscribe, leave a review, and tell us: do you care who distilled it, or only how it tastes?

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We catch up after boots-on-the-ground Ohio bottle signings and get Ross Cornelison on the phone while he drives back to Kentucky. We dig into what makes Barton 1792 so consistent, why the brand’s profile has shifted over time, then end with a full live Barrel Bottle Breakdown of 1792 Sweet Wheat. 

• Meeting Ross Cornelissen in Ohio and why the state shows up big for bourbon 
• Why Barton 1792 operates as a working distillery and keeps tours closed 
• How Ross thinks about consistency through degree of maturation 
• What goes into blending 1792 Small Batch as the flagship bourbon 
• Building the 1792 12 Year blend and why it changes each year 
• The reality of bottle signings and how Ross developed his signature 
• Technical whiskey questions from fans including fermentation and sanitation 
• Sweet Wheat deep dive: tasting notes, mouthfeel, proof talk and our 13/18 score 
• Tips for flying with bottles and preventing breakage 
• Matt Lysin’s Cleveland On The Rocks and what they review beyond bourbon 

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Ross Cornelissen just spent days meeting Ohio whiskey fanatics and signing bottles, and we caught him on the road back to Kentucky to hear what that experience is really like from the master distiller’s seat at Barton 1792 Distillery. Along with our guest Matt Lysin from Cleveland On The Rocks, we talk through the moments that stick: the questions fans ask when they finally get face time with the person behind the bourbon, the stories people share about starting with 1792, and why Ohio might be one of the loudest bourbon states in the country.  

We also get technical in a way that actually helps you drink smarter. Ross explains how he thinks about blending for consistency, why “degree of maturation” can matter more than a simple age number, and how open air rickhouses and warehouse placement shape flavor. We dig into the role of 1792 Small Batch as the flagship expression, plus how releases like Bottled In Bond, Full Proof, Single Barrel, and the 1792 12 Year come together with a bigger team than most people realize.  

After the call, we bring it back to the glass with a live Barrel Bottle Breakdown of 1792 Sweet Wheat. If you love wheated bourbon, you’ll want our tasting notes, the proof debate, and the final score. We even swap real-world tips for traveling with whiskey so your best bottles survive baggage handling.  

If you’re into bourbon, Barton 1792, Sazerac brands, barrel picks, or tasting notes you can actually use, hit play, then subscribe, share this with a bourbon friend, and leave us a five-star review on Apple Podcasts.

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We talk with Randy Prasse about why the Kentucky Bourbon Festival keeps selling out faster and how the team protects the general admission experience while still offering real VIP comfort. We get into the unglamorous details that make the weekend work, from gate flow and bottle lines to add-ons, education, and what is new for this year. 
• tickets selling out and what the “sold out” numbers really mean 
• why KBF prioritises GA first and keeps VIP co-mingling 
• how COVID shaped the fenced footprint and current festival model 
• distilleries upgrading tents, decor, and interactive activations 
• bottle lines, sampling lines, and better cutoff communication 
• entry gate fairness and adding a second GA gate 
• featured distillery spotlight on New Riff 
• new speakeasy style upgrades and small suite concepts 
• cigar lounge ambitions and why it is polarising 
• add-ons timing, lockers, shuttles, and premium education options 
• bourbon tourism impact for Bardstown and repeat visitors 
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Tickets vanish in a day and suddenly the Kentucky Bourbon Festival becomes a planning sport. We sit down with festival director Randy Prasse to unpack how KBF in Bardstown earned that demand, what actually changed after COVID, and why the smartest design choice is surprisingly simple: build the general admission experience first, then let VIP be a comfort upgrade without splitting the crowd into two different festivals. If you care about bourbon culture, bourbon tourism, and how the best whiskey events stay authentic at scale, this conversation delivers the blueprint.  

We get specific about the stuff that makes or breaks a bourbon festival weekend: bottle lines, sampling lines, communicating inventory before people waste an hour, and improving gate flow so “fairness” is more than a slogan. Randy explains why capacity hasn’t quietly ballooned even when it feels tighter, how distilleries have expanded their footprints, and why the festival pushes brands to bring real engagement instead of a generic pour-and-smile setup. We also talk featured distillery New Riff, the “new product launch” energy KBF is aiming for, and the behind-the-scenes team dynamics that keep the whole thing running.  

Then we look forward. Randy shares what’s new, including a speakeasy style upgrade that works like a mini VIP, potential corporate hospitality suites, and the expanding menu of add-ons like education sessions, cocktail and culinary experiences, lockers, and shuttles. If you’re trying to do KBF the right way, you’ll leave with a clearer plan and a better sense of what to prioritise. Subscribe, share this with your bourbon crew, and leave us a review, what’s the one festival change you’d make first?

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We sit down with Danny Polise from Penelope Bourbon to trace how a three-barrel experiment turns into a national brand built on obsessive blending and real boots-on-the-ground hustle. We dig into how sourcing, warehouse knowledge, and smart scaling shape flavor, then taste through new and upcoming bottles while talking festivals, charity blends, and what the next decade of bourbon could look like. 
• the early Penelope bet at MGP and why three mash bills mattered 
• learning blending through repetition rather than formal training 
• selling in the early days and building a label that stands out 
• the crossroads of distilling vs scaling and the MGP acquisition 
• how tanker-scale batching improves consistency for core products 
• light whiskey explained, why used barrels matter, hunting profiles by warehouse 
• estate collection breakdown, single barrels, private select, Omega French oak finish 
• naming sessions, gimmicks that still have a reason, and dream collaborations 
• the F Cancer charity project and the annual blend-off format 
• bourbon festivals, cigar blend talk, and what bottles to bring to KBF 
• first tastes and details on the upcoming Penelope Classic bourbon and rye 
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They walked into MGP like they were about to buy a million barrels and walked out with three. That’s the true starting point of Penelope Bourbon, and it sets the tone for a conversation that’s equal parts origin story, blending masterclass, and behind-the-scenes look at what it takes to build a whiskey brand that actually tastes different.

We’re joined by Danny Polise talk about how Penelope uses blending to escape the “standard sourced bourbon” profile by combining mash bills, chasing specific notes, and putting in the unglamorous reps. Danny breaks down how his process evolved from week-long blend marathons with endless iterations to a faster, sharper approach powered by tasting memory, barrel surveys, warehouse differences, and a constantly growing flavor encyclopedia. If you care about bourbon tasting notes, batch consistency, and how professionals decide what makes it into a bottle, you’ll hear the logic in real time.

Then we get into the big business inflection point: scaling. Danny explains why the MGP acquisition helped Penelope grow without losing its identity, how tanker-scale batching can improve consistency for flagship pours, and why small-batch releases still matter when you want precision. We also dig into light whiskey, the Estate Collection, Omega’s French oak finish, the F Cancer charity blend-off, festival plans, cigar blend talk, and a first look at the upcoming Penelope Classic Series with a 92-proof bourbon and a surprisingly bright 92-proof rye.

If you enjoy bourbon podcast deep dives, Penelope Bourbon details, MGP sourcing transparency, and practical blending insight, hit subscribe, share this with a whiskey friend, and leave us a review. What bottle or style should we taste next?

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We sit down with Mark Carter to talk about how Old Carter stays unmistakable batch after batch, from chewy caramel depth to that long, silky finish. We get into the real work behind very small blends, the Social Club experience, and why we chase “delicious” over age statements and hype. 
• tasting through recent Old Carter releases and why bottles can open up over time 
• what the Old Carter Social Club is and how lockers, appointments, and tastings work 
• how Mark builds tiny blends and uses a blind tasting panel to choose winners 
• double barreling with brand new barrels and how char levels shape flavor 
• distilling history since 2017 and why keeping barrels “straight” matters 
• mash bill range from high corn to rye and why older rye drinks better 
• bourbon community culture, whiskey versus wine logistics, and lessons from both worlds 
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Caramel you can chew, a finish that won’t quit, and a blender who treats barrels like instruments in a band. We’re joined by Mark Carter of Old Carter Whiskey to unpack how his team keeps a bold, recognizable profile across small batch bourbon, very small batch drops, and club only releases without watering anything down.

We talk through the Old Carter Social Club and why the membership model changes everything: tiny two barrel blends, 375ml formats that actually make sense for ultra limited whiskey, lockers, and tasting appointments that feel like a shared night with friends who care about the details. Mark explains how a blend earns the label, how his blind tasting panel makes final calls, and why “delicious” beats chasing proof or age for its own sake.

Then we go full nerd on double barreling done the hard way, meaning brand new oak barrels, multiple coopers, and char levels that help dial in viscosity, aromatics, and that signature toffee and caramel depth. We also get into mash bills, from high corn sweetness to older 95/5 rye, plus the real world “neck pour” debate and what shipping, heat, and oxygen can do to a bottle.

If you love barrel proof bourbon, blending talk, and behind the scenes whiskey decisions, hit play, subscribe, share this with your bourbon group, and leave a review with the Old Carter batch you’d pour for a friend.

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We dig into why 375ml bourbon bottles are suddenly everywhere and what that shift means for prices, access, and trying new whiskey without committing to a full bottle. Along the way we swap festival stories, call out standout distillery releases, and make the case for half bottles as the ultimate share-friendly format. 

• New Orleans Bourbon Festival highlights, logistics and surprise moments 
• Makers Mark barrel pick timeline and how releases get coordinated 
• Why 375ml bottles help with rising bourbon costs and buyer hesitation 
• How allocated and limited releases reach more people in half bottles 
• Pocketable sharing bottles, travel wins and shelf-space reality 
• Standout examples from Woodford, Old Forester 117, Jim Beam experimental series and Bardstown Cathedral 
• Whether 375s feel special when the same whiskey exists in 750ml 
• The business tradeoffs of more bottles, more corks and higher per-ounce pricing 
• Comparing festival strategies, booth lines and bottle hunting expectations 

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Half bottles are making big waves in bourbon, and we have questions. When a distillery drops a 375ml instead of a 750ml, is that a sneaky way to charge more per ounce, or the smartest way to help more people actually taste the good stuff? We talk through the real-world math, the collector mindset, and the simple truth that most of us want variety without turning our home bar into a storage unit.

I’m joined by Matt from Cleveland On The Rocks, and we connect the 375ml trend to what we’re seeing at distilleries and bourbon festivals. We revisit the New Orleans Bourbon Festival experience, including how the layout, food, and producer access changes the whole weekend, then compare it to the Kentucky Bourbon Festival reality of booth lines and timed bottle drops. If you’ve ever planned a trip around an allocated release, you’ll recognize the strategy behind smaller formats.

Then we get specific: Old Forester 117 series, Woodford gift shop releases, Jim Beam’s experimental 375s, and the kind of special story-driven bottles that feel tailor-made for the half-bottle format. We also dig into why 375ml bottles can be the best “try before you commit” move for rum finishes, honey finishes, and other experiments, plus why they are built for sharing and traveling.

If you’re curious whether 375ml bourbon is a trend or the future of limited releases, hit play and weigh in. Subscribe, share the show with a bourbon friend, and leave a review with your take on half bottles.

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We head to Chicago to taste Koval Distillery and dig into how two PhDs built a grain to bottle “black sheep” whiskey brand that helped revive city distilling. Then we run a full tasting and score the Four Grain Single Barrel that hits us with banana bread sweetness and a finish that keeps us debating. 
• how Koval returns distilling to Chicago after Prohibition 
• who Dr Robert Birenker and Dr Sonat Birenker Hart are 
• what grain to bottle means in a small urban distillery 
• why organic and kosher production changes expectations 
• four grain mash bill with oat malted barley rye and wheat 
• rye whiskey notes with pepper heat and creamy mouthfeel 
• bourbon notes and why it shines in cocktails 
• wheat whiskey at higher proof and why it feels “toasted” 
• Old Louisville Whiskey Company barrel bottle breakdown scoring 
• why 375ml bottles make collecting and tasting easier 
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Chicago doesn’t get enough credit for shaping American spirits, so we’re heading straight into Koval Distillery, a modern craft producer that helped bring distilling back to the city in 2008. John Ritt joins me as we break down Koval’s origin story: two PhDs leaving established careers, betting on whiskey, and building a grain to bottle operation focused on consistency, creativity, and ingredient driven flavor. Koval also leans into a rare stance for American whiskey: certified organic and kosher production, plus mash bills that refuse to play it safe.  

Then we taste. We crack into a Koval sampling pack and work through Four Grain, Rye, Bourbon, and Wheat Whiskey with real time notes and plenty of debate. The Four Grain is the shocker. With no corn and a mix of oat, malted barley, rye, and wheat, it lands like confectioners sugar and banana bread in a Glencairn, sweet without feeling syrupy. The rye brings grassy aromas and a pepper flake finish, the bourbon shows a bolder bite that makes us think “Old Fashioned ready,” and the wheat whiskey drinks big and toasty at higher proof.  

We finish by choosing a winner for our Old Louisville Whiskey Company barrel bottle breakdown and talk about why Koval works best when you stop comparing it to Kentucky and start appreciating regional American whiskey on its own terms. We also get into cocktail potential, a quick hack for blending bourbon and rye, and why 375ml bottles might be the most practical move for collectors who actually want to drink what they buy. If you enjoy craft distillery tours, Chicago whiskey, Koval Four Grain, and honest tasting notes, hit play, subscribe, share the show, and leave us a review on Apple Podcasts.

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We sit down with Steve Lambert from Leather and Oak Spirits to get real about what makes Ohio whiskey special when it is built from grain genetics up instead of hype. We taste through the logic behind 100% corn bourbon, pot still texture, and the hands-on experiments that keep small-batch releases consistent while still interesting. 
• why grain genetics and yeast set the flavor floor 
• tasting white dog to understand the true foundation 
• how a 100% corn mash bill changes aging needs 
• barrel toast and char choices that drive caramel and toffee notes 
• pot still oils and viscosity vs column still output 
• batching and proof targets that stay approachable 
• Mill Street history and what it taught about process 
• handmade limoncello at scale using lemon peel oils 
• enzymes, amylase, sugar conversion, and cleaner fermentation 
• yeast trials, residual sugar, and shaping rye whiskey character 
• rapid stave testing to avoid long aging mistakes 
• managing inventory, growth pressure, and staying small on purpose 
• Hilliard support, tasting room plans, and how to book tours 
• the rye plus limoncello cocktail that unexpectedly works 
• cigar pairings that match sweet corn bourbon 

A great bottle doesn’t start in a barrel. It starts with decisions most people never see: grain genetics, yeast behavior, cut points, and whether you’re willing to taste your spirit before oak makes it pretty. We’re joined by Steve Lambert of Leather and Oak Spirits in the Columbus area to talk about the new wave of Ohio craft distilling and why “grain to glass” is more than a slogan when you’re running a small pot still and betting everything on flavor.

We dig into what makes Leather and Oak stand out in the bourbon world: a 100% corn mash bill. Steve explains why corn can be the hardest grain to mature, how barrel toast and a heavy char can build deep caramel, butterscotch, and toffee notes, and why proofing to that sweet spot keeps the whiskey approachable without going thin. Along the way, we get nerdy in the best way about fermentation enzymes like amylase, how sugar conversion affects yield and taste, and why subtle yeast differences can reshape a rye whiskey profile.

Then we take a hard left into something we didn’t expect to love: handmade limoncello and how alcohol acts as a solvent, pulling oils from lemon peel the same way whiskey pulls vanillin and tannins from oak. It leads to one of our favorite moments: mixing their rye with their 80-proof limoncello and accidentally finding a genuinely balanced cocktail. If you care about Ohio bourbon, pot still whiskey, small batch distilling, and real behind-the-scenes process, you’ll want this one.

Subscribe, share this with a whiskey friend, and leave a review so more people can find the show. What should we name that rye-limoncello drink?
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We sit down with Wendy Peveich, founder and blender behind Archer Eland, to talk about building a rye whiskey brand that flies the Ohio flag and still competes on flavor, proof, and value. We taste through four distinct rye expressions and dig into why rye is so hard to make, so easy to misunderstand, and so rewarding when it’s blended with intent. 

• New Orleans Bourbon Festival reception and what “finger on the pulse” really looks like 
• Wendy’s shift from cardiovascular nurse practitioner to whiskey industry work 
• Why she chooses rye over bourbon and what makes rye distillation difficult 
• Archer Eland’s 100% rye approach and how malted rye fits the process 
• Solstice as the 104-proof entry bottle and the Rye-Rita cocktail idea 
• Aurora as the “problem child” blend and the Northern Lights naming story 
• Cashmere as a cask strength rye that surprises bourbon drinkers 
• Suede as a one-off release plus the 9-11 barrel birthday meaning 
• How warehouse placement and maturation timing shape flavor 
• Why stainless steel stops maturation and what oxidation can still do 
• Upcoming limited drops including 14X1B and where releases will land 

Ohio rye doesn’t need permission from Kentucky, and Wendy Peveich is living proof. We’re joined by Wendy, the founder and blender behind Archer Eland rye whiskey, fresh off the New Orleans Bourbon Festival, where she put her brand in front of drinkers who swear they “hate rye” and watched the room change sip by sip. She shares how judging spirits, traveling the festival circuit, and learning to read palates helped her refine a whiskey brand built on intention, transparency, and real value at the shelf.  

Wendy’s story starts in an unexpected place: she spent years as a cardiovascular nurse practitioner, then used whiskey as a creative outlet during the stress of COVID. That curiosity turned into barrel curations, market-building work, and finally a leap into entrepreneurship. We dig into why she chose 100% rye (rye plus malted rye) instead of chasing a crowded bourbon lane, what makes rye so difficult to distill, and why “green” minty notes and spice don’t have to be a dealbreaker when blending is done with discipline.  

Then we taste the Archer Eland lineup: Solstice as the approachable 104-proof entry point (plus a rye margarita twist), Aurora as a deeper rye-forward pour with Northern Lights inspiration, Cashmere as a cask strength curveball that can fool bourbon drinkers, and Suede as a one-off “happy accident” she refuses to recreate. We also get into warehouse maturation, how rye can swing season to season, why stainless steel stops aging, and what’s coming next with limited time offerings and future finished rye innovation.  

If you’re into rye whiskey, craft distilling, Ohio whiskey, or simply want a smarter way to think about blending and barrel maturation, subscribe, share this with a rye skeptic, and leave us a review. Which of the four profiles would you reach for first?
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We run our first-ever Irish whiskey blind for St Patrick’s Day and rank five pours using a nose, taste, guess, and score system. The winner surprises us, so we reveal the lineup, talk through the key flavour notes, and finish with a full barrel bottle breakdown plus a quick lesson on what legally counts as bourbon. 

• setting the rules for a true blind with no hints 
• introducing the five-bottle lineup with proofs and cask details 
• ranking noses and discovering how similar two pours can feel 
• tasting for vanilla, cinnamon, fruit, and that classic Irish character 
• bringing Roxy in to help decide a near-tie 
• revealing the winner and rethinking price and expectations 
• scoring the champion with the Old Louisville barrel bottle breakdown 
• answering a live question on bourbon rules and straight vs finished bourbon 
• sharing New Orleans Bourbon Festival travel plans and possible live shows 

Remember, we're www.scotchybourbonboys.com for all things scotchy bourbon boys. 

Labels can lie to you, and our palates prove it when we go fully blind on five Irish whiskeys for a St Patrick’s Day showdown. We line up heavy hitters and crowd favourites, cover the rules, and then commit to the only thing that matters: nose, taste, and an honest score with no brand safety net. The result flips our expectations and turns “I know what I like” into “wait, what am I actually tasting?”

We dig into the lineup details as we go, from Redbreast 12 Cask Strength and its rich fruit-and-spice reputation, to Jameson Black Barrel with that charred barrel sweetness, to Waterford single malt and its terroir-driven “taste of place” approach. We also pour Fercullen 15 with its Madeira cask finish and a BUA Irish Whiskey single grain pick bottled high proof with no added colouring or chill filtration. As the tasting unfolds, vanilla and cinnamon take over the conversation, two glasses become almost impossible to separate, and we bring in a second palate to break the tie.

After the reveal, we give the winning whiskey the full Old Louisville Whiskey Company barrel bottle breakdown, scoring nose, body, taste, and finish and calling out the notes that earned it the crown. We also answer a live question on bourbon rules, including what “straight bourbon” means and why finishing changes the label language. If you love Irish whiskey, blind tasting, whiskey reviews, and honest bottle rankings, this one is a must.

Subscribe for more blind tastings, share this with a friend who swears they can always spot their favourite bottle, and leave us a review with your pick for what should be in the next blind.

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We catch up with Tracy and Barb Napolitano as they lay out the biggest upgrades to New Orleans Bourbon Festival, from a new self-contained downtown venue to a rooftop Grand Tasting with sweeping views of the city and the Mississippi River. We also dig into the dinners, ghost tours, VIP judging, seminar lineup, and the barrel picks that support charity while keeping the whole weekend easy to navigate on foot.

• new downtown venue that keeps tastings, seminars and hotels close
• rooftop Grand Tasting setup with a full outdoor atmosphere
• Britannia Theater seminar experience with comfortable seating and service
• French Quarter ghost tour ending at Oddfellows Rest Cemetery
• Dark Arts tasting in the cemetery as a true New Orleans twist
• VIP judging experience and what makes it special
• brand and distillery presence including Four Roses, Sazerac, Michter’s, WhistlePig, Barrel, Penelope, Proof and Wood, Old Carter and more
• why the festival prioritises passionate whiskey people over empty booth pours
• awards judged by real bourbon fans and everyday drinkers
• Friday and Saturday seminar schedule highlights including cigar pairings, women’s panel and next generation panel
• barrel pick reservations through the festival website with festival pickup only
• charity focus behind bottle sales and how proceeds are handled
• ticket timing for dinners and ghost tours plus remaining festival tickets

A bourbon festival can be big and still feel close knit, but only if the layout, the people, and the programming are built with intention. That’s why we sat down with Tracy and Barb Napolitano to get the real plan for this year’s New Orleans Bourbon Festival, including the biggest change yet: a brand-new downtown venue that keeps the weekend together and walkable.

We talk through what that actually means on the ground. The Grand Tasting moves fully outdoors to a rooftop overlooking the New Orleans skyline and the Mississippi River, while the seminar track shifts into the Britannia Theater for a true sit-back-and-learn experience with comfortable seating. We also hit the event schedule: VIP judging, brand dinners, late-night meetups, and the kind of after-parties that make New Orleans the perfect backdrop for a whiskey weekend.

Then we get into the line-up and why it matters. You’ll hear which distilleries, blenders, and personalities are coming, plus why this festival leans into independent and craft whiskey alongside heavy hitters like Four Roses and Sazerac. We also break down barrel pick reservations, the no-shipping rule, and how bottle proceeds support charity. And yes, we cover the ghost tour that ends with a Dark Arts tasting in a haunted cemetery, because New Orleans is going to New Orleans.

If you’re planning a bourbon festival trip, want the best bourbon seminars, or just love whiskey travel stories, this one is your blueprint. Subscribe, share this with your festival crew, and leave us a five-star review on Apple so more bourbon fans can find the show.

www.scotchybourbonboys.com for all things scotchy bourbon boys. Make sure you check us out on Facebook, Instagram, YouTube, X, and Patreon. Also on iHeart, Spotify, and Apple. Make sure you become members, you subscribe, you do all that, but leave us good feedback, five-star reviews on Apple.

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We celebrate Irish whiskey’s roots, its collapse and comeback, and how Ohio became a hotbed for great bottles. We taste and score Bua Imperial Stout Finish, then mix an Irish Mule with maple and a Guinness Old Fashioned topped with vanilla foam.

• Irish whiskey heritage from monks to Bushmills 
• Four core styles and triple distillation explained 
• Why Ohio’s shelves now carry deeper Irish picks 
• Bua Imperial Stout Finish tasting and scores 
• Price, drinkability, and value talk 
• Irish Mule with barrel-aged maple tweak 
• Guinness Old Fashioned with chocolate bitters and foam 
• Irish coffee shortcut and bar gear tips 
• Shoutouts to local events, brands, and rare releases
Irish whiskey has a way of sneaking up on you—soft at first sip, then suddenly full of story. We kick things off by resetting our palates for St. Patrick’s season and tracing the spirit’s arc from monastic stills to the first license at Old Bushmills, through the hard years of trade restrictions and Prohibition, and into a modern revival that’s filling glasses around the world. Along the way, we talk styles—single pot still, single malt, single grain, and blends—why triple distillation matters, and how used wood and clever finishes shape flavor without piling on heat.

From there we get local. Ohio’s shelves have quietly leveled up, and we shout out bottles that punch above their price, like The Whistler Double Oak, Writers’ Tears, and a few “how is this still here?” finds. The centerpiece is our bottle breakdown of Bua Imperial Stout Finish, a Columbus-rooted Irish whiskey guided by seasoned hands. On the nose we find limoncello brightness, light cocoa, and a subtle nuttiness; on the palate, a gentle sugar note and roasted malt from the stout cask; the finish stays tidy and refreshing. We score it, debate body and balance, and talk real-world value—aka the kind of bottle that vanishes at a fantasy draft.

Then we head behind the bar for two crowd-pleasers you can master tonight. First up: an Irish Mule with fresh lime, ginger beer, and a dash of barrel-aged maple syrup to round the edges. Next, a Guinness Old Fashioned built with Bua’s stout finish, chocolate and Angostura bitters, and a silky Guinness brown-sugar syrup, crowned with a light vanilla foam. It drinks like the best parts of a pour and a pint in one glass. We close with a quick Irish coffee riff and a few gear tips to make your home bar smoother and more fun.

Raise a glass with us, explore beyond the usual suspects, and lean into a season made for sharing good bottles and better stories. If you enjoyed this one, follow the show, leave a review, and share it with a friend who loves whiskey—or Guinness. Your support helps more curious listeners find their next favorite pour.
Follow us on Instagram, Facebook, YouTube, X, and Patreon. Become a member on YouTube and Patreon. Leave super chats on YouTube. Good bourbon equals good friends and good times. Make sure that you don’t drink and drive, drink responsibly, and live your life uncut and unfiltered.

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We trace Michter’s from its 1753 Pennsylvania roots to a Kentucky rebirth built on low entry proof, heat-cycled warehouses, and ruthless quality control. We taste a 2019 Toasted Barrel Sour Mash, debate the brand’s most defining bottle, and share memories with Dan McKee and Andrea Wilson.

• sponsor spotlight for Middle West Spirits
• agenda: Michter’s journey, bottle-your-own recap, Old Louisville breakdown
• community shoutouts, platforms, and membership drives
• Fort Nelson bar experience and gift shop selections
• Pennsylvania origins, rye dominance, and Bomberger era
• Prohibition shutdown, 1950s rename, 1970s decline
• bankruptcy, lost barrels, and brand dormancy
• Kentucky rebuild under Joe Magliocco and Dick Newman
• roles of Dan McKee and Andrea Wilson clarified
• low barrel entry proof and heat-cycled maturation
• small-batch scale around 20 barrels and select single barrels
• tasting notes and ratings of 2019 Toasted Sour Mash
• myths vs facts about history, sourcing, and age statements
• homage releases: Shenk’s and Bomberger’s
• Fort Nelson Select nuances and gift shop batching
• closing thanks and responsible drinking reminder

A whiskey brand that predates the United States doesn’t usually get a second act—but Michter’s did, and it turned that comeback into a masterclass on flavor. We trace the line from Shenk’s 1753 Pennsylvania rye to a modern Kentucky rebirth, where low entry proof, heat-cycled warehouses, and uncompromising standards define how every bottle earns its label. Along the way, we revisit Fort Nelson memories, the bottle-your-own experience, and the friendships that make great pours even better.

We sit with the choices that changed the trajectory of Michter’s: rebuilding in Kentucky under Joe Magliocco, tapping legendary guidance from Dick Newman, and empowering Dan McKee and Andrea Wilson to release only what meets the mark. That means small batches around 20 barrels, single-barrel highlights, and the guts to skip the 10 Year when the whiskey isn’t ready. We unpack why 103 proof going into the barrel deepens oak sweetness at approachable bottle proofs, and how heat-cycling keeps extraction alive through winter for a rounder mid-palate and cleaner finish.

Tasting the 2019 Toasted Barrel Sour Mash brings the philosophy to life: cherry, maple, and toasted marshmallow on the nose; a light-to-medium body that still coats; honeyed sweetness with a snap of pepper; and a dry, medium finish. We also explore how Michter’s helped popularize toasted barrel finishing, why age statements don’t guarantee balance, and how homage releases like Shenk’s and Bomberger’s honor Pennsylvania roots while Fort Nelson Select grounds the present in Louisville. The result is a consistent, distinctive profile that collectors chase and newcomers can enjoy without a learning curve.

If you love whiskey history, crave insight into maturation choices, or just want tasting notes you can use tonight, you’ll feel right at home. Tap play, subscribe, and leave a review so more whiskey lovers can find us. What Michter’s pour best defines the brand for you?Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patreon, listen on Apple, iHeart, and Spotify, become a member, leave a five-star review, and write a review each year

Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patreon, listen on Apple, iHeart, and Spotify, become a member, leave a five-star review, and write a review each year

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We blend fairways, flavor, and smoke with Brian Bailie of Golf Cask, exploring how golf, whiskey, and cigars create a deliberate pace and a richer way to spend time together. From Irish pubs to private barrel picks, we map the culture, the pairings, and the growing community.

• five pillars of Golf Cask: golf, whiskey, cigars, travel, community
• designing “whiskey golf trails” from cigar to course
• pairing logic: rye complements, bourbon counterpoints
• links vs parkland and how terrain shapes pours
• the art and timing of single-barrel rye picks
• clubs expanding whiskey programs and private barrels
• AI as a creative assistant for editing and design
• event design, small groups, and shared experiences
• Irish season, travel strategies, and airport bottle hacks
• younger golfers moving toward premium sippers
• dream foursomes, dream pours, and the 19th hole

Remember, good bourbon equals good times with good friends
Make sure you drink responsibly, don't drink and drive, and live your life like us, uncut and unfiltered

What if your round didn’t end at the flag but kept unfolding through flavor, smoke, and conversation? We sit down with Brian, longtime NCAA golf coach and founder of Golf Cask, to explore a lifestyle that blends golf, whiskey, and cigars into one intentional experience. From the first tee to the 19th hole, he shows how to choose pours that match the moment, pair cigars that elevate rather than overwhelm, and design “whiskey golf trails” that start with a stick, find the right bottle, and finish on a course that fits the mood.

Brian shares how an evening in an Irish pub sparked the vision for a community built on five pillars: golf, whiskey, cigars, travel, and connection. We dig into the craft—why rye steals his heart with herbal punch, how single barrels demand decisive timing, and when a mellow corn or high-rye bourbon can surprise you. We compare links and parkland courses, then map pairings to terrain: sea-breeze malts for open dunes, caramel-rich bourbons for tree-lined fairways, and fuller cigars when the whiskey goes light and airy. You’ll hear how clubs are expanding whiskey programs, venturing into private barrel picks, and turning tastings into member magnets.

This conversation also reveals the practical side: building a 100-page magazine, using AI to tighten copy and speed creative, capping events at a dozen to keep the vibe right, and traveling smart for Irish season with bottle limits and duty-free strategy. We talk stateside vs European culture—party during the round or save it for the pub—and why the best pour is the one shared with the right people after the right day. Whether you love rye, chase single barrels, or just want a better 19th hole, this is a roadmap for slowing down and savoring what matters.

Subscribe, share with a friend who loves golf or whiskey, and leave a review to help more people find the show. What’s your perfect 19th hole pairing?

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We share how Whiskey Thief keeps its farm soul while growing in Louisville and nationwide through direct-to-consumer shipping. We taste a nine-year rye, dig into pot still craft, and map the rising whiskey hub shaping the city’s scene.

• why grow and stay the same is the goal
• how the urban tasting room mirrors the farm vibe
• what pot distilling demands from a skilled team
• where collaboration beats constant instruction
• how maturation, storage, and weather shape flavor
• why DTC unlocks access in 46 states
• what legal compliance and taxes mean for shipping
• how small-batch blending preserves identity
• where Louisville’s whiskey neighborhood is booming
• what we taste in the nine-year rye

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Whiskeythief.com

The first thing you notice is the feel. Gravel under tires at the farm, guitars on the wall in Louisville, and that instant sense you’ve walked into a place that treats whiskey like a craft and a community. We sat down with owner-operator Walter Zausch, director of distilling Lisa Wicker, head of experiences Amy, and Philip from Kentucky Bourbon Direct to unpack how Whiskey Thief scales without losing its single barrel soul—and why fans across 46 states can finally get bottles shipped legally to their door.

We start where their story lives: pot stills, sharp palates, and a team that can make precise cuts without babysitting. Lisa explains how collaboration speeds quality, from early peach brandy iterations to doubling yields while tightening flavor. Then we go deeper into maturation: the moment when the barrel becomes the hero around eight to ten years, how ricked versus palletized storage bends outcomes, and why Kentucky’s wild winter swings can turn vanilla, mint, and dry cocoa into surprising notes in a nine-year rye. If you love rye whiskey, this tasting will light up your curiosity—minty lift, caramel undertow, and a clean finish at 121 proof.

Access is the other revolution. Philip breaks down the direct-to-consumer engine that handles compliance, taxes, and shipping so craft producers can focus on making great juice. The result is real: Whiskey Thief ships to 46 states, fans no longer leave empty-handed, and brands gain data and margins that keep the lights on without surrendering independence. With Louisville’s whiskey hub booming—Heaven’s Door, Chicken Cock, WhistlePig, and more within walking distance—the city offers a concentrated tour of American whiskey culture while the farm preserves the barrel-thieving experience you can’t get anywhere else.

We close with the future: small, intentional blends that mirror the five-barrel magic of on-site tastings, a boutique approach that respects terroir, weather, and the patience great spirits demand. If you’re here for craft, character, and smarter access to bottles you actually want, you’ll feel at home with us. Subscribe, share with a whiskey friend, and leave a review to help more bourbon lovers find the show. Cheers to good barrels, good people, and getting the right bottles into your hands.

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We chart Alan Bishop’s leap from an established distillery to Old Homestead, how he rebuilt his stills, and why he’s doubling down on experiential spirits. We taste and unpack Wickliffe Bell at 139.2 proof—peat-smoked oats, smoked apples, clean cuts, and a rest that polishes without erasing character.

• Reinvention after French Lick and owning the build at Old Homestead
• Pot still aging limits and why barrel babysitting matters
• Labels that free creativity: whiskey from a bourbon mash
• Making uncommon whiskey for common people as a guiding idea
• The Old Homestead campus and “Alcohol Acres” destination
• Wild Newton Stewart yeast capture and sense of place
• Wycliffe Bell process, thumpers, peat, apples, and cask strength
• Water, highballs, and choose-your-proof tasting
• Upcoming Rise & Shine trio and barrel-rested sunshines
• New absinthe and gin releases, plus where to find Alan’s work

The best spirits don’t just taste like a place—they tell you its story. We sit down with Alan Bishop for his record-setting return to talk about leaving a legacy brand, hand-building a new distillery at Old Homestead, and charting a bolder future where labels serve flavor, not the other way around. If you’ve ever wondered how a distiller reinvents without losing soul, this is a masterclass in making uncommon whiskey for common people.

Alan opens up about the real arc of starting over: the existential first year, the stubborn stills, and the moment the “house character” finally reveals itself. He explains why pot still whiskey has a sweet spot, how to babysit barrels so wood doesn’t swallow grain, and why he’s transparent about using “whiskey distilled from a bourbon mash” to unlock honest flexibility—used oak, varied entry proofs, and subtle pre-distillation botanicals—while telling drinkers exactly what’s in the glass.

Then we dive into Wickliffe Bell, a cask-strength Black Forest Spirit at 139.2 proof that drinks shockingly gentle. Oats malted by Sugar Creek are peat-smoked with Irish turf, apples are smoked and loaded into a thumper, and the cut is clean like a white distillate before a short rest in new oak. The result is apple-oat warmth, soft phenolics that read like hickory-kissed smoke, and a choose-your-own-proof journey that blooms with a splash of water or lifts in a smoky highball. It’s not bourbon. It’s not scotch. It’s a place in a bottle.

We also map the broader canvas: Bartels & Bishop hitting distribution, limited Old Homestead bourbon kept intentionally scarce, the Rise & Shine trio (citrus, jasmine-chamomile, hickory bark) riding the thumpers, and a new absinthe that merges Old World method with New World botanicals. Along the way, Alan talks underdog grit, storytelling as craft, and building “Alcohol Acres”—a lakeside destination that pairs serious spirits with a weekend worth remembering.

If you care about flavor, place, and where American whiskey goes next, press play. Then tell us how you took your pour—neat, water, or highball—and leave a review so more curious drinkers can find the show.

Find us at www.scotchybourbonboys.com — glens, t-shirts, bourbon balls, and more
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“Drink and drive, drink responsibly, and live your life uncut and unfiltered”

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We taste presidential-labeled pours, unpack how to judge whiskey beyond politics, and dive into Dark Arts’ global wood program, pricing choices, and plans for Noble Arts. The talk moves through Lexington’s revival, industry alliances, and bourbon’s power to bring people together.

• judging whiskey on liquid quality not labels
• guest’s background, global sourcing, and neat-pour philosophy
• Noble Arts launch plans and honey-cask allocations
• festivals, YouTube creators, and small-producer formats
• pricing ethics, exotic woods, and value at $60–$100
• Mizanara as accessible flagship, proof and profile
• Lexington’s distillery district history and renewal
• Dark Arts tasting room vibe and team approach
• cooperation among brands and rising-tide mindset
• legacy building, never-sell ethos, and resilience
• vodka, highballs, and the search for a party-friendly bourbon drink
• tastings: Cinder And Smoke Ten Year, 45/47, and American 47

Become a member, support the podcast, join the Patreon, leave a five-star review on Apple and iHeart

A whiskey label can spark a fight before the cork leaves the bottle. We start there—then pour past the politics to ask the only question that matters: is the whiskey any good? Along the way, we bring in Dark Arts Whiskey House’s chief alchemist for an unfiltered look at how rare woods, real sourcing, and a clear pricing philosophy can turn crowded shelves into a playground for curious palates.

We taste through presidential-themed releases and a ten-year Cinder and Smoke, breaking down what the nose and finish reveal at approachable proofs. From Japanese Mizanara offered at a shockingly fair shelf price to honey-cask experiments bound for festival drops, this conversation opens the black box on “exotic finishes.” No Alibaba shortcuts here—just long-haul flights, fifth and sixth-generation cooperage partners, and a refusal to let scarcity morph into gouging. You’ll hear how Dark Arts keeps premium bottles accessible, why proof and mouthfeel trump hype, and what to look for when a label leans on patriotism to sell a pour.

We widen the lens to Lexington’s distillery district—once neglected, now humming—and how alliances between neighbors make a destination out of a few city blocks. There’s real talk on team building, titles, and respect in hospitality, plus a legacy stance you don’t hear often: never sell, build for generations, and let the liquid do the talking. And because whiskey should be fun, we kick around the missing link in cocktail culture: a simple, party-friendly bourbon drink that can sit next to beer and champagne without dumbing down the spirit. Highballs and herbaceous spritzers, anyone?

If you’re a bourbon nerd, a craft-leaning explorer, or just tired of marketing fog, this is your pour. Hit play, taste with us, and join the conversation—then tell us: what makes a whiskey truly “good,” and which bottle surprised you most? Subscribe, share with a friend, and drop a five-star review to keep these conversations flowing.

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We chase one core question: does the whiskey in the bottle live up to the story. Dark Arts’ chief alchemist Macaulay Minton joins us to talk rare woods, fair pricing, Lexington’s revival, and why bourbon still works as social glue across differences.

• focusing on liquid over labels and hype
• Dark Arts’ global wood program and toast design
• neat-first philosophy and hospitality without pretense
• accessible pricing on exotic finishes, including Mizunara
• festival plans, limited honey-cask allocations, absinthe launch
• Lexington distillery district history and renewal
• collaboration across brands and rising-tide mindset
• building a team of spirit guides and low turnover
• family-first growth, never-sell vision, and stewardship
• tasting “presidential” releases on merit, not politics
• bourbon as community glue and respectful debate

What if bourbon could cut through the noise and bring people back to the table? We put that belief to the test with Dark Arts Whiskey House’s chief alchemist Macaulay Minton—an independent mind with a global barrel network, a stubborn streak against hype, and a plan to make rare-wood whiskey actually attainable. From trekking for staves and dialing in toast profiles to keeping flagship bottles under eye-popping prices, he shows how craft can be both imaginative and honest.

We get hands-on with “presidential” releases and judge them the way whiskey should be judged—by taste, texture, and finish, not the label. Along the way, we dig into the revival of Lexington’s historic distillery district: limestone water, living history, and a tasting room that feels part gallery, part laboratory. Hiring “spirit guides” for curiosity and care over classic résumés, the Dark Arts team shapes an experience that reads the guest first and pours second. Collaboration threads through the story—brands sharing space, knowledge, and momentum—because a rising tide really can lift all boats when the liquid holds up.

Looking forward, we explore a custom still in the works, a bold absinthe program under Noble Arts, and micro-batches like honey casks headed to festivals including New Orleans. There’s a clear line on values: steward the product, respect the community, price with integrity, and build something that lasts through family, not flip it to the highest bidder. Most of all, we celebrate bourbon as social glue—a way to slow down, talk straight, and find common ground over a shared glass.

If you care about where whiskey is going—and how it can still bring us together—hit play, share with a friend, and leave a review to keep the conversation flowing. Cheers to good bourbon, good people, and better conversations ahead.

Support us: www.scotchybourbonboys.com — Become a member, join the Patreon, leave a five-star review on Apple and iHeart. “Remember, good bourbon equals good times with good friends. Drink responsibly, don’t drink and drive, and live your life uncut and unfiltered.”

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Gregg Snyder Master distiller of 4 Branches Bourbon and Tiny trace bourbon’s cycle from the late 1970s decline to today’s surplus, explaining why growth leveled, not crashed. Along the way we unpack ownership shifts, the rise of sourcing and blending, oak supply myths, and why premium whiskey still holds strong.

• market cycles from decline to correction
• Seagram’s consolidation and Four Roses ownership story
• global demand shaping U.S. bourbon strategy
• sourcing as a smart model in surplus eras
• blending for unique profiles beyond single distilleries
• shelf signals: pricing pressure and broader choice
• cooperages, white oak supply, and forest management
• culture shifts, Covid impact, and cannabis competition
• premium demand resilience versus brand saturation
• practical outlook for producers and consumers

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Bourbon isn’t crashing—it’s correcting. We sit down with a veteran who started at Seagram’s in 1978 to chart how whiskey moved from a slow decline to a record barrel surplus and what that means for prices, sourcing, and the future of premium. From Four Roses’ winding path through global owners to Gallo’s next play, we unpack how stewardship and team culture, not just corporate logos, shape the whiskey in your glass. And we get honest about the boom years: allocations, tight stocks, and why so many new brands emerged on sourced juice when Kentucky couldn’t meet demand.

What’s different now? Capacity spread beyond Kentucky, with Indiana’s Ross & Squibb anchoring a new era of reliable supply while craft distilleries in Ohio and beyond scaled up. With more mature barrels available, blending becomes a creative frontier: rye spice meeting wheated softness, age layered over freshness, finishes that refine rather than hide. Our guest breaks down the business math too—why not every label needs a nine‑figure distillery when great whiskey can be curated with integrity and bottled at fair prices.

We also tackle the oak question. Cooperage orders cooled, but white oak isn’t vanishing; forest inventories and longer growth cycles tell a healthier story. On the consumer side, shelves are widening, fewer bottles are hidden behind the counter, and value is re‑entering the chat. Premium bourbon still carries real demand, but hype alone won’t carry weak liquid. If you care about where whiskey goes next—pricing, availability, craftsmanship, and the rise of blending as an art—this conversation gives you a clear map for the next chapter.

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Two friends return to the mics with health updates, family news, and a shared pour of Old Forester President’s Choice. We dig into Barrel #133 at 115.3 proof, break down the nose, body, taste, and finish, and give it a 17 out of 18 with clear reasons why.

• context on President’s Choice relaunch and heritage
• Ohio allocation versus distillery-only releases
• barrel #133 stats, age in months, and proof
• nose of banana, vanilla, and bakery spice
• body and viscosity that soften the heat
• taste progression from sweet to pepper and cinnamon
• finish length, balance, and why it’s not a perfect five
• value at MSRP versus secondary prices
• who should chase it and why
• comparisons to 1920 and Birthday Bourbon
• updates on health, gratitude, and next guest preview

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A rare bottle should earn its mystique in the glass, and Old Forester President’s Choice Barrel #133 does exactly that. We crack into this 115.3 proof single barrel—aged 113 months and selected by the Old Forester leadership team—to find out whether the banana-vanilla magic lives up to the chase and the price tag. Spoiler: we score it 17 out of 18, and the reasons come down to texture, balance, and a flavor profile that feels like the house style in high definition.

We start with the story behind President’s Choice, a modern revival of George Garvin Brown II’s 1964 private barrel tradition that has evolved from distillery-only drops to limited retailer allocations. This Ohio release set the stage for a deep dive into what matters: a nose that opens with ripe banana, soft vanilla, and warm baking spice; a body with real weight and oil that carries flavor without harshness; and a palate that moves from candy banana and vanilla cream into pepper, cinnamon sugar, and flaky pie crust richness. The finish is medium and composed, sweet-to-spice with a light hug that invites another pour.

Beyond tasting notes, we talk value and audience. At roughly $280 MSRP and a much higher secondary, who should buy this bottle? Our take: loyal Old Forester fans and serious drinkers will find a special-occasion pour that actually delivers. We compare it to standouts like 1920 and Birthday Bourbon, explain why this barrel feels like the brand’s profile “on steroids,” and call out where it falls just short—mainly a finish that could run longer. There’s also life on the mics: health updates, community shout‑outs, and a preview of our next guest, veteran blender and distiller Greg Schneider.

If you’re deciding whether to line up, trade, or pass, this breakdown gives you the clarity you need. Tap play, subscribe for more honest reviews, and drop your take—would you open it, stash it, or flip it? Your notes and five‑star reviews on Apple help us climb to number one.

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We compare Early Times Bottled in Bond from 2022 and 2025, decode laser codes to date bottles, and unpack what changed after Sazerac moved production to Barton 1792. We score both pours using the Old Louisville barrel bottle breakdown and land on a surprising tie with different strengths.

• Bottled in Bond rules clarified and why they matter
• Early Times history from 1860 to the 2017 BIB revival
• 2020 acquisition by Sazerac and Barton 1792 transition
• How to read laser codes to date your bottle
• 2022 vs 2025 tasting: nose, body, taste, finish
• Reasons flavor shifts across distilleries and warehouses
• Value verdict and best uses in cocktails and wassail
• Upcoming guests: Greg Schneider and Alan Bishop

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We sit down with Macaulay Williams to explore how Duck Club blends culture, craft, and sharp pricing, from a $29.99 92 proof sipper to a $39.99 110 proof High‑Brass. The talk ranges from rickhouse science to market oversupply, with a clear stance on blending, transparency, and conservation.

• origin story of Duck Club and the hunting clubhouse ethos
• Riley Green as co‑founder and authentic voice
• conservation support for Ducks Unlimited and Delta Waterfowl
• blending philosophy, extraction vs oxygenation
• why 53‑gallon barrels matter for balance
• detailed breakdowns of the 92 proof and 110 proof blends
• pricing strategy and value in a corrected market
• transparency via batch info and QR codes
• sourcing vs contract distilling trade‑offs
• branding, nostalgia, and reaching younger drinkers
• proof, flavor, and where whiskey shows best
• rollout plan across 28 to 30 markets and merch

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A new bourbon with duck blind DNA lands with a clear promise: real flavor, real value, and a story that actually fits the bottle. We welcome Macaulay Williams, CEO of Morningside Brands and co‑founder of Duck Club, to pull back the curtain on launching a spirits brand that marries hunting‑camp camaraderie with disciplined blending and transparent pricing. From his pivot out of law to building multiple labels, Macaulay explains how market cycles, barrel science, and brand identity shape what we pour.

We dig into the mechanics that matter—extraction vs oxygenation, why 53‑gallon barrels are a sweet spot, and how rapid aging shortcuts often miss the mark. Then we taste through Duck Club’s lineup: a 92 proof Kentucky‑plus‑Indiana blend at $29.99 that drinks far above its price, and the 110 proof High‑Brass at $39.99 that layers in eight‑year Kentucky character and a caramel‑rich finish without chasing heat for heat’s sake. Along the way, we touch the fallen rickhouse saga, climate‑controlled warehouses, and why blending may be American whiskey’s most exciting frontier right now.

Culture is the throughline. Duck Club leans into the real rhythm of duck season—cold mornings, warm fires, and shared stories—and pairs it with conservation action through Ducks Unlimited and Delta Waterfowl. With country artist and die‑hard hunter Riley Green as co‑founder, the brand reaches younger drinkers without losing authenticity, using vintage‑inspired design, batch transparency, and lifestyle merch to widen the tent. If you care about flavor, value, and a brand that shows its work, this conversation will recalibrate what you expect from a $30–$40 bottle.

If you enjoyed this deep dive into whiskey craft and culture, tap follow, share with a friend who loves a good pour, and leave a quick review. Your support helps more curious listeners find their next favorite bottle.

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We explore how a five-year whiskey aged in used cooperage becomes something new when layered with over two dozen botanicals. Kieran Walsh shares the path from wine and High West to Big Easy Whiskey and why he designed an 86 proof pour that opens on ice, thrives in a toddy, and avoids sugary shortcuts.

• philosophy of enhancing whiskey rather than masking it
• used cooperage to balance oak and highlight grain character
• infusion set including baking spices, citrus peel, and green herbs
• how hydrophobic compounds bloom with water and heat
• positioning beyond the “flavored whiskey” category
• New Orleans as flavor inspiration and brand home base
• distribution focus on Louisiana with planned regional growth
• future expressions and bourbon releases teased
• simple cocktails: big easy hot toddy and absinthe pairing ideas

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What if American whiskey could be lifted, not lacquered? We sit down with master blender and COO Kieran Walsh of Big Easy Spirits to unpack a five-year whiskey aged in used cooperage and layered with precise infusions—baking spices, citrus peels, and verdant herbs—that amplify what whiskey already does well. No cloying sweetness, no camouflage, just a thoughtfully built 86 proof pour that blooms on ice, hums in a hot toddy, and reshapes what “flavored” can mean without losing its whiskey core.

Kieran’s journey runs from wine production and restrained oak philosophy to High West’s blending lab, where the idea of barrel-aged cocktails and Amaro architecture took root. That background shows in every decision: used barrels keep the oak in line, botanicals track existing whiskey notes rather than fighting them, and the proof point preserves structure in cocktails while staying approachable neat. We explore how hydrophobic compounds unlock aroma with water and heat, why category rules forced a new lane beyond “flavored whiskey,” and how New Orleans—more gumbo than single note—became both muse and proving ground.

We also get practical. Expect serving ideas from a minimalist Bourbon Street hot toddy (just whiskey and hot water) to an absinthe-kissed riff worthy of the Old Absinthe House. Kieran shares distribution plans rooted in local love first, then careful expansion to Texas, the Florida panhandle, Mississippi, California, and more. He teases future releases, including older base stocks with alternate infusions and two bourbons waiting in tank—early tasters’ reactions ranged from “holy shit” to wide-eyed silence.

If you’re curious about whiskey innovation, botanical infusions, New Orleans cocktail culture, and how to bridge the gap between purist pours and sugar-heavy flavor bombs, this one’s for you. Hit follow, share with a whiskey friend, and drop a review—tell us what cocktail you’ll try first with Big Easy Whiskey.

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We taste Ohio’s exclusive Woodford Reserve Double Oak Barrel Proof single barrel release, explain what makes it different from the 94-proof staple, and score Barrel #5 using our Barrel Bottle Breakdown. We also share community updates, weather-scrambled plans, and next week’s guest lineup.

• OHLQ’s first barrel-proof single barrel of Double Oak and why it matters
• How the second toasted barrel shapes sweetness, spice, and finish
• Barrel #5 tasting notes of butterscotch, green banana, chocolate, and oak
• Comparing profiles across barrels from dessert-forward to herbal-citrus
• Proof, price, and value versus the standard Double Oak
• Body, viscosity, and the “hug” as part of the finish
• Scoring framework and why Barrel #5 landed 18 of 18
• Travel changes from the polar vortex and AI artwork for the show
• Upcoming guests from Big Easy and Duck Club

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The moment the cork popped on Ohio’s exclusive Woodford Reserve Double Oak Barrel Proof, we knew we were in for something special. This isn’t the familiar 94-proof crowd-pleaser; it’s a single-barrel snapshot bottled at natural strength, and those few extra proof points change the entire ride. We walk through what makes this OHLQ release unique, why the second, deeply toasted barrel matters so much, and how individual cask character turns a staple into a hunt-worthy collectible.

We start with the story behind the pick and why staying at barrel proof after that second barrel reveals more texture, sweetness, and spice. From there, we dive into Barrel #5, a glass that opens with crème brûlée and butterscotch on the nose, glides into green-leaning banana and caramelized sugar on the palate, and finishes with warm oak tannins and a satisfying Kentucky hug. Along the way, we compare tasting notes across the lineup—macchiato-rich profiles, maple-and-French-toast vibes, chai and nutmeg, even bright herbal-citrus—and explain how each barrel expresses Double Oak differently without losing the brand’s signature richness.

We also put the bottle through our Barrel Bottle Breakdown scoring, talk value at $99.99 versus the standard Double Oak, and share practical buying advice for anyone scanning shelves in Ohio. If you love dessert-forward bourbon with real structure, this release hits the sweet spot: bolder aromatics, deeper body, and a finish that lingers long after the last sip. And if you’re newer to the style, this is a master class in how finishing, proof, and single-barrel selection can elevate flavor.

If you enjoyed the pour-by-pour breakdown, follow the show, rate us five stars, and share this episode with a bourbon friend. Join us on YouTube and socials for more tastings, live chats, and upcoming guest interviews—and tell us which barrel you found and what flavors jumped out first.

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We taste Yellowstone’s new Recollection Series and score it 15 out of 18 while tracing the brand’s roots, the bottle’s historic design, and where limited releases fit in a changing bourbon market. We also break down industry news on Luca Mariano and Jim Beam’s Claremont pause.

• eight-year, 110-proof Yellowstone Recollection profile and tasting
• bottle design inspired by historic show bottles
• classic Kentucky notes of cherry, vanilla, cinnamon, oak
• scoring via nose, body, taste, finish framework
• Yellowstone brand history and modern revival
• Luxco to Ross & Squibb support and scale
• limited editions, finishes, and cigar collaboration
• Luca Mariano Chapter 11 and brand prospects
• Jim Beam Claremont pause, modernization, and strategy
• community picks, store selections, and what to buy next

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A bottle that looks like a time capsule and drinks like a heavyweight—this pour is our kind of history lesson. We crack open Yellowstone’s Recollection Series, an eight-year, 110-proof bourbon that revives the hand-painted “show bottle” spirit while delivering a modern, full-bodied profile. From the embossed glass to the all-cork stopper, the design sets a high bar. The liquid clears it with classic Kentucky notes: dark cherry, vanilla crème, cinnamon warmth, seasoned oak, and a finish that lingers longer than its age would suggest.

We trace Yellowstone’s roots back to 1872 and follow the brand’s revival through Limestone Branch, Luxco, and Ross & Squibb, highlighting how thoughtful stewardship can scale a legacy without sanding off its edges. Along the way, we talk annual limited editions, smart finishing choices, and that Rocky Patel cigar collaboration that turned heads for good reason. If you care about authenticity, this release is more than a collector’s piece—it’s a reminder that great whiskey is built on patience, process, and a clear point of view.

There’s more happening across the industry, too. We dig into Luca Mariano’s Chapter 11 and what it signals for ambitious newcomers, and we unpack Jim Beam’s production pause at Claremont—no layoffs, rebalancing across facilities, and a likely push toward modernization and special-release innovation. It’s not a slowdown story; it’s a strategy story.

We also run our barrel-bottle breakdown: nose, body, taste, and finish. Recollection lands a confident 15 out of 18, thanks to a rich palate and a long, character-driven finish with a hint of oaky grip. If your lane is classic flavors over flashy finishes, you’ll feel right at home here. Pour one, listen in, and then tell us: which Yellowstone expression has earned a permanent spot on your shelf?

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We weigh the promise and pitfalls of celebrity whiskey while tasting Steph Curry’s Gentleman’s Cut from Boone County, scoring it 14/18 and debating price, authenticity, and staying power. The tour story, the mash bill, and the finish that surprises anchor a frank review.

• celebrity whiskey motives, reach, and risks
• Boone County partnership and production details
• mash bill, age range, and 90 proof positioning
• pricing context against premium and value tiers
• oxidation impact and tasting notes across nose, body, taste, finish
• 14/18 score and recommendation for celebratory pours
• brand longevity, authenticity, and how stars sustain interest
• community shoutouts, platform growth, and guest goals

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The bottle may have a famous signature, but the pour still has to earn its keep. We dive into Steph Curry’s Gentleman’s Cut to see whether this 90-proof Kentucky straight bourbon from Boone County’s Game Changer Distillery stands on flavor, not just fame. From the origin story and mash bill (75% corn, 21% rye, 4% malted barley) to the five-to-seven-year age range and premium pricing, we unpack how this release positions itself for celebratory moments—and how it compares to other star-backed spirits.

I share the full tasting journey, including why letting the bottle breathe transformed the experience. Expect a rich nose of vanilla and caramel with a soft nuttiness, an easygoing body with a light oily glide, and a long, centered finish with oak and a hint of char that quietly lingers. Using our nose-body-taste-finish framework, we land at 14/18—respectable, recommendable, and more compelling than a quick glance might suggest. We talk honestly about value: $78 to $80 isn’t “deal territory,” but it slots beneath today’s trophy bottles while aiming for premium occasions.

We also broaden the lens on celebrity whiskey. Star power can supercharge awareness, access, and distribution, but longevity requires authenticity, reputable partners, and consistent quality. We highlight Boone County’s craft credibility, how storytelling around celebration and friendship can ring true, and where some past celebrity labels have stumbled on youth, hype, or misaligned sourcing. If you’re curious whether Gentleman’s Cut is more than marketing, you’ll get context, tasting notes, and a clear takeaway you can use.

If you enjoy candid reviews and smart industry insights, follow along, share the episode with a whiskey friend, and leave a quick rating on Apple or Spotify—what celebrity bottle should we break down next?

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A roasty Lebanese single malt takes center stage as we trade Kentucky comfort for global curiosity, tracing a bottle discovered in Chicago back to an eight-generation family distillery. We score it live, debate the finish, and explain why it belongs on a bourbon lover’s shelf.

• origins of Middle East single malt and Riachi family legacy
• why imperial dark malt tastes like coffee and chocolate
• proof, legs, and how viscosity shapes perception
• tasting notes from toasted coconut to burnt graham
• finish debate and the campfire echo
• price-to-value case and dessert-pour pairings
• upcoming lineup: Starward and other world malts
• how the barrel bottle breakdown scoring works
• community chat highlights and live feedback
• platforms, merch, and where to leave reviews

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Ever tasted a Lebanese single malt that smells like a coffee shop at closing time and sips like dessert by a campfire? We tracked down Levant Dark Malt after a Chicago trip with our friend Martin Duffy, then brought it home for a full barrel bottle breakdown. What we found was a roasty, chocolate-forward whiskey from an eight-generation family distillery that refuses to copy Scotland or Kentucky and instead speaks in its own voice.

We start with the story: a Lebanese producer blending winery heritage and distilling tradition since 1839. From there, we dig into the grain choice—imperial dark malt roasted deep—why that matters for aroma, and how the 86-proof bottling changes the mouthfeel. On the nose, we call out toasted coconut, dark chocolate, and espresso; on the palate, it swings from burnt graham cracker to chocolate Malt-O-Meal with a nutty toast. The finish is a gentle ember—more glow than smoke—medium length with a soft char that keeps the roasted profile alive.

If your bar leans bourbon, this is an easy gateway into world malts. If you collect globally, it’s a distinctive regional expression worth a dedicated spot on the shelf. We tally scores live, argue body versus finish, share pairing ideas (dark chocolate, biscotti, mild cigars), and land on a verdict that balances flavor, price, and approachability. Stick around to hear what’s next as we line up Australia’s Starward and other bottles for “Whiskey Without Borders.”

Liked the ride across regions? Follow the show, drop a review with five stars, and share this episode with a friend who thinks whiskey has to come from one place. Your support helps us bring more bottles—and more stories—into the glass.

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We lay out a practical plan for managing a growing bourbon collection, from storage and oxidation to what to revisit and what to finish. We taste and score Booker's Kentucky Tea 2023-03 to show how proof, time, and a splash of water change the glass.

• why open bottles get forgotten and how to prioritize revisits
• hangovers, mash bills, and why rye can hit harder
• rickhouse aroma as the benchmark bourbon profile
• oxidation’s role in softening heat and boosting flavor
• storage best practice: upright, cool, dark, consistent
• why low-fill bottles need to be finished first
• decanting, splitting, and simple ways to preserve
• rotation, revisit shelves, and kill-a-bottle nights
• trading, gifting, and letting go of hype bottles
• Booker's Kentucky Tea tasting notes and scoring
• proofing with water and how flavor shifts
• shelf space offenders and smarter organization

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Ever stare at a wall of whiskey and think, “I’ve got nothing to pour”? We’ve been there. This episode is a practical guide for collectors who want less overwhelm and more great glasses. We map out how to manage a growing bourbon stash, why certain bottles bloom after months, and the storage choices that keep open pours tasting their best.

We start with the real reasons bottles get forgotten—new release chasing, seasonal pours, special-occasion hoarding—and how oxidation can be your friend. You’ll learn why weeded bourbons often soften into caramel and vanilla, how high-rye mash bills can bring spice and hangover risk, and why the rickhouse aroma is a north star for what bourbon should smell like. Then we get hands-on: upright storage, cool and dark placement, and the “quarter-bottle rule” for finishing low-fills before they fade. We also share easy strategies to reduce inventory without regret: monthly rotations, revisit shelves, bottle shares, trades, and gifting bottles you don’t reach for.

To prove how time matters, we revisit Booker's Kentucky Tea 2023-03 at barrel strength and score it live. The nose opens to vanilla bean and light florals when you nose high in the glass. The body is thick and coating, the palate leans vanilla-cherry cola, and the finish runs long and sweet with oak. A few drops of water shift it toward wood and balance the heat—an object lesson in proofing to taste. Along the way, we swap stories about vintage finds, shelf-space offenders, and the difference between shelf trophies and true drinkers.

If your bar looks like a rickhouse, this is your nudge to make it work for you. Drink what you love, share more, hoard less, and revisit before you replace. If you enjoyed this one, subscribe, leave a five-star review on Apple or iHeart, and share it with a friend who needs a better plan for their bourbon shelf.

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We map how the American whiskey market cools from a frenzy to a focused, data-driven industry and why that’s a win for drinkers. More barrels, smarter releases, and price corrections point to a year of better access and stronger value.

• bourbon boom meeting reality in 2026
• production ramps, tech upgrades, and inventory management
• allocations easing and core labels returning to shelves
• drink less, drink better mindset shaping demand
• price fatigue, SRP resets, and secondary dynamics
• aging strategies, finishes, and blending creativity
• exports, tariffs, and domestic shelf competition
• what smart forecasting means for future releases
• why availability and value improve for drinkers

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Want to know if the bourbon boom is ending or just evolving? We dig into the 2026 American whiskey outlook with straight talk on supply, demand, and what really determines whether a bottle sits on the shelf or vanishes on drop day. After years of aggressive expansion, major distilleries are moving from growth-at-all-costs to smart inventory management, strategic pauses, and tech-driven consistency. That shift, paired with a more selective “drink less, drink better” audience, is reshaping pricing, releases, and how brands earn trust beyond the hype.

We break down the big forces at work: millions of barrels finally maturing into wider availability, the return of core labels to shelves, and why allocations feel different when production catches up. Expect more thoughtful age-stated expressions, creative finishes that add depth rather than noise, and fewer shortcuts as producers compete on substance. We also unpack tariffs and exports, the tug-of-war between on-premise and retail, and the real metrics distillers use—velocity, demographics, and inflation—to plan what you’ll be able to buy two, five, and ten years from now.

For drinkers, the news is encouraging. Less artificial scarcity, more stable pricing on everyday winners, and a richer lineup of older and better-crafted releases mean you can skip the frenzy and focus on flavor. Whether you chase unicorns or value sleepers, the next chapter favors curiosity, patience, and honest drinking. If you’re ready for a clear-eyed look at where bourbon goes next—and how to make the most of it—pour a glass and join us. If this breakdown helped, follow the show, leave a five-star review, and share it with a friend who still thinks the hunt is the only game in town.

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Five heavy hitters enter a blind tasting; a tie forces a live tiebreak and the crown goes to Old Man Winter With a prestige French oak finish. We trade hype for flavor, argue proof vs. balance, and learn how availability shapes a worthy Scotchy Bourbon Boys “Bourbon of the year.”

• sponsors thanked and distillery updates shared
• lineup set for the blind: five bourbons, one wild card on the side
• simple scoring rules agreed, color coding to prevent bias
• first-pass notes on cola, peanut, vanilla, and fruit-forward profiles
• proof chat and how it affects palate, not just heat
• debate on noses vs palates, dryness vs sweetness
• tally confusion resolved, two-way tie identified
• audience tiebreak selects Old Man Winter as winner
• value and availability weighed against rarity and price
• honorable mentions and how oxidation changes bottles over time

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What happens when you strip away labels, lock in a scoring system, and let the glass do the talking? We gathered the full crew, poured five of the year’s most talked-about bourbons completely blind, and chased the truth through cola notes, peanut vibes, dessert-like vanilla, and bright, fruit-forward finishes. The lineup was stacked: Knob Creek 21, Russell’s Reserve 13 (2025), A Midwinter Night’s Dram, Cathedral French Oak, and Old Man Winter from Preservation. Expectations were sky high for the heavy hitters—but the scoreboard had other plans.

We walk you through the tasting rules, the early favorites, and the turning point when pour number three changed the room’s mood. Proof chasers met balance seekers as a silky 90s-proof contender outperformed its label, while a 110-proof nose bomb turned out more polarizing on the palate than predicted. Cathedral French Oak cast a spell on the nose. Knob 21 delivered oak-driven structure. Russell’s 13 flashed that rich sweetness many love. Midwinter offered juicy fruit and charm. But the question we kept asking was simple: which glass makes you want another pour?

By the end, scores tied between two colors and we pulled in a live audience to break it. The winner? Old Man Winter—an underdog that paired layered fruit, spice control, and a welcoming finish with the practical upside of being findable at retail. We dig into why availability matters for a “Bourbon of the Year,” what blind tasting reveals about our biases, and how time in the bottle can flip your rankings weeks later. Stick around for honorable mentions, lessons learned from oxidation, and a reminder that great whiskey doesn’t always wear the most expensive label.

If you enjoyed this blind battle, follow the show, share it with a bourbon friend, and drop your own top pick of the year in a review. Your palate belongs in this conversation.

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We question why champagne owns midnight and chart a path for bourbon to claim 12:01 with a simple, shared ritual called the Midnight Pour. We also review Old Louisville’s Cathedral, a Bardstown blend finished in 300-year French oak, and share community updates and ways to support the show.

• why bubbles dominate the countdown and how ritual drives tradition
• how bourbon’s brand voice skews contemplative and misses the moment
• blueprint for a Midnight Pour and a simple signature New Year’s serve
• social-first ideas to make bourbon visible, repeatable and inclusive
• Old Louisville Cathedral bottle breakdown and scoring
• shoutouts to listeners, gear talk and mini barrel project
• reminders to drink responsibly and plan a safe ride
• where to find us online and how to support the podcast

www.scotchyburbonboys.com for all things Scotchy Bourbon Boys, Glens, t‑shirts, bourbon balls, order
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Midnight gets the fireworks, the kiss, and the champagne pop—but what if bourbon claimed the next minute? We take a hard look at how bubbles became the default celebration drink and map out a practical, repeatable ritual that lets whiskey own 12:01. The idea is simple and social: a one‑ounce Midnight Pour, raised together, followed by a signature afterpour that’s easy to build at any party. No lectures. No elitism. Just a clear, shared moment that anyone—new sipper or seasoned collector—can join.

We unpack the psychology of celebration, from effervescence and spectacle to the way rituals anchor holidays. Champagne mastered the countdown with visuals and tradition; bourbon leaned into firesides and heritage. That brand posture works all winter but misses the energy at midnight. So we reframe the lane: champagne is for the kiss, bourbon is for the promise—new goals, new risks, new chapters. To make it real, we outline a simple serve (think one ounce bourbon, a touch of maple or honey, big cube, orange peel) and a social playbook that shows friends clinking rocks glasses at 12:01. Make it visible. Make it repeatable. Let the ritual spread.

We also dive into a rare tasting: Old Louisville’s Cathedral, a Bardstown-crafted blend finished in French oak from timber selected for the Notre Dame restoration. Expect assertive oak, leather, char, and a long, tobacco‑tilted finish with a remarkably balanced body. If you love aged profiles over sweetness, this pour sings and underscores why bourbon excels at meaning and momentum after the countdown.

Join us as we sketch a new tradition that doesn’t replace champagne, but completes the night. If the Midnight Pour speaks to you, share it with a friend, tag us with your 12:01 toast, and help us build a ritual worth keeping. Subscribe, leave a review, and tell us your signature afterpour recipe. Cheers to promises kept.

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A once-in-seven-years holiday release becomes the centerpiece of our Christmas bottle breakdown, with aromas of baked bread, eggnog, and allspice leading to a cacao-tinged, long finish. We share distillery stories, explain our rating system, and end with gratitude for six seasons of community.

• Middle West Spirits sponsor intro and grain-to-glass ethos
• Giveaway hiccup and winner announcement
• Closing the 12 Days of Christmas challenge
• Old Louisville Whiskey Company visit tips and shoutouts
• Very Old Saint Nick Christmas Dream context and pour
• Nose notes of allspice, nutmeg, clove, baked apple
• Body and mouthfeel: viscous, warm, fireplace-ready
• Taste profile: bread pudding, vanilla, cherry, balanced spice
• Finish: cacao, tart apple, medium hug, long fade
• Transparent scoring and the rare butt up up bonus
• Season milestones, platforms, and community thanks

Make sure you check out the podcast on the website. Plus, also check out our store. There’s T-shirts, Glencairns, and bourbon balls available for sale. Whether you watch or listen to us, make sure that you leave good feedback and good reviews. Everybody out there, go to Apple and leave a five-star review. Get our 4.1 up to like a 4.7.
A seven-year wait is a big promise for any whiskey. We open Very Old Saint Nick Christmas Dream to see if the bottle delivers on the hype—and the first inhale already feels like a holiday kitchen. Think allspice, nutmeg, clove, and an eggnog whisper over warm, baked bread. From there, we walk through our full bottle breakdown—nose, body, taste, and finish—while sharing the road stories and tasting room moments that shaped how we understood this pour.

We set the stage with a quick toast to craft: Middle West Spirits’ grain-to-glass philosophy and Old Louisville Whiskey Company’s hospitality. Then we get into the glass. The body is rich and steady, legs thick and slow, the hug right in the pocket for a winter night. On the palate, the whiskey shifts into bread pudding with vanilla and cherry, then leans into a disciplined spice stack where allspice ties everything together. Even folks who usually avoid “spice-forward” profiles found the balance compelling. The finish runs long with a grown-up cacao note and a tart apple pop before the warmth fades—structured, reflective, and perfect for lingering conversation.

Along the way, you’ll hear why we use a transparent rating system, how a rare “butt up up” bonus is earned, and what it takes for a seasonal release to feel honest rather than gimmicky. We also celebrate community—six years of shows, the friendships formed over shared pours, and the way a good bottle can turn a night into a memory. If you’re hunting a holiday centerpiece or curious about how to evaluate special releases, this one’s for you.

If you enjoyed this, follow the show, share it with a whiskey friend, and drop a five-star review on Apple. Tell us your favorite seasonal pour and what you’re opening next—let’s keep the holiday cheer flowing.

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We face off two 2025 Booker’s batches—By The Pond and Phantom Pipes—using our barrel bottle breakdown to score nose, body, taste, and finish, and crown our Bourbon of the Year. Along the way we share holiday chaos, AI artwork laughs, and a few road-warrior stories from Ohio and Kentucky.

• sponsor shout to Middle West Spirits and Michelone Reserve
• housekeeping on platforms, reviews, and merch
• recap of Christmas party at Gervasi and community support
• AI cartoon art reveal and behind-the-scenes banter
• details on proofs, ages, and batch stories for both releases
• structured nose, palate, body, and finish comparisons
• scoring rubric and tie-break decisions
• why oxygen time changed Phantom Pipes dramatically
• declaring Phantom Pipes the Scotchy Bourbon Boys’ Booker’s of the Year
• giveaways, membership perks, and holiday episode plans

Become members and write reviews. If you want to get in on this sample thing, the 12 days of samples… follow us on the Scotchy Bourbon Boys, scroll back through the 12 days of sample giveaways, complete the challenges and comment done. Next Tuesday night will be the randomizing of all the names for the 12 winners.

Two Booker’s, one crown, and a whole lot of flavor. We lined up By The Pond and Phantom Pipes—near-twin proofs, different backstories—and ran them through our barrel bottle breakdown to see which pour truly delivers. By The Pond brings a friendly vanilla nose, sweet brown sugar entry, and a classic Kentucky finish that drifts dry with clove and anise. Phantom Pipes starts hotter on the nose but opens into buttery brown sugar, cinnamon-toast vibes, and a toffee-rich finish that just won’t quit. The twist: Phantom gets better the longer it sits, turning a good sip into a great one once it breathes.

We dig into the batch stories—the backyard refuge that became a place of peace and the ceiling of “pipes to nowhere” that fueled relentless tinkering—and talk about how narrative influences expectations. Then we let the whiskey do the talking. Using a simple rubric (nose and body out of four, taste and finish out of five), we score both pours across multiple passes. By The Pond shines early and stays steady; Phantom Pipes evolves in real time, gaining depth, sweetness, and a longer, cleaner finish. It’s a photo finish, but the edge goes to Phantom Pipes as our Scotchy Bourbon Boys Booker’s of the Year.

If you’re a Booker’s fan searching for tasting notes, bourbon reviews, and which 2025 batch to buy, this breakdown has you covered. We also share trip highlights from Ohio and Kentucky, laugh through some AI artwork of the crew, and preview our holiday plans. Pour a glass, give it a minute, and taste along with us. If you enjoy the show, tap follow, leave a five-star review, and share this episode with a friend who loves barrel-proof bourbon—then tell us which batch wins your glass.

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We line up 2025 Booker’s batches, debate what makes the brand’s core profile, and fight our way to a clear winner. By The Pond earns the crown after a tight contest, while the tequila-finished Reserve sparks a big debate about tradition versus innovation.

• quick setup on Middle West ad spot and Kentucky bourbon focus
• live studio energy with Tiny, Super Nash and CT
• tasting Barry’s Batch 01 with brown sugar and classic heat
• tasting By The Pond 02 with rickhouse nose and silky fruit
• tasting Jerry’s Batch 03 with peanut, nougat and honey
• tasting Reserve with El Tesoro finish and peppery agave
• debate on house style, oak, char and finish integrity
• palate fatigue, water resets and scoring method chaos
• consensus: By The Pond 02 named Booker’s of the Year
• playful blends of batches to explore flavor layering
• preview of afternoon Bourbon Of The Year lineup
• club updates, merch, bourbon balls and membership pushes

Check us out on Apple, iHeart and Spotify. Leave us good reviews and a five-star review. Become a member on Facebook or YouTube. Join the 12 Days Of Christmas challenge: reply “done” to each daily post to enter the 23rd drawing.

Four pours. One crown. We set out to name our Booker’s of the Year and wound up in a spirited brawl over flavor, finish, and what makes a true Booker’s. With Barry’s Batch (01), By The Pond (02), Jerry’s Batch (03), and the Reserve finished in El Tesoro tequila barrels on the table, we compare notes on rickhouse aroma, brown sugar depth, peanut-nougat warmth, and that unmistakable Kentucky hug.

Our first pass paints the field: 01 brings classic Beam character with brown sugar and a firm oak spine; 03 leans into peanut, honey, and candy-bar texture with the softest proof feel; the Reserve surprises with a peppery agave lift that challenges expectations of the line. Then 02 steals the show. Once we bounce between glasses and reset our palates, “By The Pond” blooms with a rickhouse nose, silky fruit, and balanced oak, finishing long without scraping the palate. It’s the most complete sip of the bunch—familiar, expressive, and deeply satisfying.

We don’t stop at tasting. We tussle over scoring, call out palate fatigue at high proof, and even blend across batches to test how fruit, char, and nougat stack. The bigger conversation threads through every pour: tradition versus innovation. Can a tequila finish still feel like Booker’s? How much char is enough? What does the rickhouse note tell you about age and barrel selection? Whether you’re chasing 2025 bottles or building your Booker’s library, this roundup gives you a clear map of strengths, trade-offs, and the bottle we’d grab first.

Raise a glass with us as we crown By The Pond (2025-02) the winner, with major respect to Jerry’s Batch for easy charm and the Reserve for bold experimentation. If you enjoyed the ride, follow the show, share this episode with a bourbon friend, and drop your own Booker’s rankings in a review—your nosing notes might make the next show.

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We taste and rate Knob Creek 21 with a rich, cherry cola nose, layered fruit on the palate, and a long, peppery finish while sharing holiday giveaways, community release hunts, and party plans. The bourbon balls are back, the 12 Days of Bourbon starts, and the Ohio drop stories keep the bourbon network buzzing.

• 12 Days of Bourbon giveaway rules and how to enter
• Christmas party details at Jervasi Still House
• Ohio OHLQ surprise release strategy and trades
• Knob Creek 21 tasting: nose, body, taste, finish
• Proof and aging balance at 21 years
• Value, MSRP, presentation, and availability
• Comparisons with Pappy and high-age profiles
• Final score using the Old Louisville breakdown

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Knock on wood, then knock back a pour—because we finally got our hands on Knob Creek 21, and it’s not the oak bomb you might expect. We walk through a full sensory breakdown of this 21-year release at 100 proof, from the cherry cola and Luxardo-like pop on the nose to a blackberry-laced palate and a long, pepper-tobacco finish that sticks around for minutes. If you’ve wondered whether a high-age bourbon can keep its fruit without going bitter or tired, this is the conversation you want.

We set the stage with holiday momentum: bourbon balls soaked in Liberty Pole and Early Times, a big Christmas party at Jervasi, and our 12 Days of Bourbon giveaway where daily tasks boost your odds to win two-ounce samples and a bonus barrel pick. Then we swap stories from Ohio’s OHLQ surprise releases—Weller CYPB, Full Proof, Blanton’s Gold, EH Taylor—plus the art of the friendly trade that gets the right bottle into the right hands. It’s a snapshot of bourbon culture at its best: community, curiosity, and shared pours.

The core of our session is a careful tasting and score using the Old Louisville Whiskey Company Barrel Bottle Breakdown. We dig into why 100 proof works here, how the body stays rich without turning hot, and what “not over-oaked at 21” actually tastes like. Along the way, we place Knob Creek 21 alongside heavy hitters like Pappy 20 and 23, and talk through wood management, barrel selection, and value at an MSRP in the mid-$200s. Our verdict: a top-tier release that feels special, drinks beautifully, and earns its spot on the shelf.

If you love Knob Creek’s profile and want it elevated by time rather than buried under it, this pour belongs on your shortlist. Jump in for tasting notes, release strategies, and all the details on how to win our holiday samples. And if you’re enjoying the ride, subscribe, share the show with a bourbon friend, and leave a quick review—your support helps us bring more great bottles and better conversations to your feed.

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We taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour.

• double toasted six-year bourbon with vanilla-forward profile
• light nose, medium body, toasted marshmallow on the palate
• modest finish, high drinkability at 86 proof
• ideal for old fashioneds and holiday gatherings
• comparisons with Beam Double Oak, Early Times BiB, Benchmark
• value over scarcity, pricing versus pleasure
• final score: 9.5 out of 18
• Christmas party details at Jervasi with Weller 107 and cigar special

Make sure that you also listen to us on Apple, iHeart, Spotify, or any of the other formats that you can listen to podcasts. Whether you listen or watch us, make sure that you subscribe, become members. And then also on the audio podcast, leave us a five-star review and good feedback.

A winter pour that overdelivers on comfort and undercuts the hype—this one is built for a crackling fire, a plate of bourbon balls, and friends who want something easy but not empty. We open Jim Beam Winter Reserve, a six-year bourbon finished in two toasted barrels, and put it through our full Old Louisville barrel bottle breakdown: nose, body, taste, finish, and a final score that surprised even us. Expect light aromatics, a fuller-than-expected body for 86 proof, a toasted marshmallow and vanilla core, and a finish that whispers more than roars.

We get specific about where this bottle fits. If you crave caramel and vanilla over heat and tannin, Winter Reserve hits the lane. It’s a crowd-pleaser for holiday parties, a gentle introduction for new bourbon drinkers, and a secret weapon in an old fashioned. We share why the double-toasted approach amplifies dessert notes without turning cloying, and how a simple cocktail build—orange peel, bitters, Demerara—lets those flavors shine. This is the pour you can sip, serve, and still feel good about the price.

Along the way, we talk real-world value. Does a $26 bottle earn shelf space next to allocated heavy hitters? We compare against Beam Double Oak, Early Times Bottled-in-Bond, and Benchmark picks, and talk aging quirks, warehouse heat, and why price rarely scales with pleasure. We close with our final score—9.5/18—and the key takeaway: not every winter winner needs to be rare. Some just need to be right.

If you enjoy honest tastings, budget-friendly recommendations, and practical cocktail tips, hit follow, share this with a bourbon friend, and drop us a review with your favorite winter sipper. Which bottle is your cold-weather go-to?

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We chase the full Colonel E.H. Taylor story, from the man who pushed Bottled‑in‑Bond into law to the modern line that swings from Small Batch to Four Grain and Warehouse C. We rate pours live, debate scoring, and map how grain, wood, and aging shape flavor and finish.

• EH Taylor’s life, reforms, and heated warehouses
• Small Batch nose, body, taste, and finish breakdown
• How Single Barrel and Barrel Proof change the profile
• Rye vs bourbon in the Taylor lineup
• Four Grain tasting with a standout finish
• Limiteds explained: Amaranth, 18 Year Marriage, Cured Oak, Seasoned Wood, Tornado, Warehouse C
• Old Louisville sponsor shout and rating system
• Community updates, rankings, and where to listen
• 12 Days of Bourbon giveaway mechanics

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A colonel, a castle, and a tornado—this pour-packed episode dives straight into why E.H. Taylor isn’t just hype, he’s the blueprint. We trace Taylor’s fingerprints across bourbon history, from steam‑heated warehouses and Bottled‑in‑Bond standards to the modern lineup that keeps collectors camping in line. Then we put the whiskeys in the glass and let the ratings fly.

We start with Small Batch and unpack why it punches above its weight: a vanilla‑forward nose with apricot and cherry cordial, rich legs, and a medium, oak‑tinged finish that nudges for another sip. From there we step into the heavy hitters—Single Barrel precision, Barrel Proof power, and a Straight Rye that swerves minty and bright—and talk about what changes in the glass as proof, grain, and warehouse floors shift. We also spotlight the fabled limiteds: Four Grain’s candy‑red fruit and clove, Amaranth’s nutty depth, 18 Year Marriage’s layered elegance, Cured Oak and Seasoned Wood’s stave science, Tornado Surviving’s weather‑worn magic, and the Warehouse C release that reads like dessert without losing its backbone.

Along the way, we share tasting notes you can actually use, debate our house scoring system, and even land a rare perfect mark for Four Grain thanks to that long, fruit‑laden finish. If you’re new to the line, you’ll leave with a smart game plan for what to hunt first. If you’re deep in the racks, you’ll pick up nuances that make your next pour more rewarding. Either way, it’s a masterclass in how grain bills, wood seasoning, and aging environments shape flavor—and why Taylor’s legacy still sets the pace.

Subscribe on your favorite podcast app, drop a review if you learned something, and tell us which EH Taylor expression deserves the crown. Got a unicorn story or a sleeper pick we missed? Share it—we’ll feature the best takes in a future episode.

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We sit down with Log Still’s Wally Dent at Kentucky Bourbon Festival to talk festival evolution, bottle buyers and flippers, and how a modern distillery builds fans for life. From a 2,500-seat amphitheater and B&Bs to a Louisville steakhouse and the Remington 1860 collaboration, we cover brand, blend, and the business behind the bottle.

• how festival improvements changed buyer behavior
• exclusives, flippers, and the value of time
• building hype versus delivering real experience
• distribution hurdles and state tasting rules
• Log Still’s 1860 roots and campus highlights
• creating on-ramps via tours, trains, and stays
• Louisville tasting room and fine dining play
• market cooldown, THC competition, and pricing
• Remington 1860 blend, story, and use case
• community moments with historic dusty pours
• Kentucky policy support and trail tourism
• safety, gratitude, and staying fan-focused

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The lines are longer, the bottles rarer, and the stakes higher—so how do you turn festival frenzy into lifelong fans? We sit down with Log Still Distillery’s Wally Dent at Kentucky Bourbon Festival to unpack the new bourbon reality: smarter line management, a surge of bottle buyers, and the unavoidable presence of flippers. Wally doesn’t sugarcoat the economics, but he makes a compelling case for where the real value lives—memorable experiences that outlast hype and bring people back.

We explore Log Still’s unique edge: a heritage that reaches to 1860 and a modern, hospitality-first campus built for discovery. Think a 2,500-seat amphitheater, bed-and-breakfast stays, a lake, chapel, train rides from New Haven, and a tasting room with a fine dining steakhouse on Louisville’s Whiskey Row. That ecosystem transforms a quick visit into a ritual. It’s brand building where memory, not marketing spin, does the heavy lifting.

Wally takes us behind the shelf wars too—tight distribution, state-by-state tasting rules, and a beverage alcohol market cooling at the edges while whiskey and tequila hold. He shares why breaking through with a new label is harder than it looks, how discovery programs matter, and why recognition wins. That’s where the Remington 1860 collaboration comes in: a mid-$30s, six-year-forward blend designed for hunt clubs and campfires, with a back label that lets you log the day. It’s a bottle that feels familiar, drinks beautifully, and invites repeat buys without the drama of a lottery line.

Along the way, we raise a glass to community moments—like pouring a 1938-distilled, 1946-bottled-in-bond dusty for tour guests—and acknowledge Kentucky’s policy support that keeps the trail thriving. If you care about bourbon beyond the chase, this conversation delivers: practical strategies for brand growth, honest talk about exclusives and flippers, and a fresh look at how experiences turn casual sippers into advocates. Subscribe, share with a friend who loves the hunt, and leave a review telling us your smartest takeaway from Wally’s playbook.

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We celebrate bourbon heritage, wild turkey conservation, and how a surplus of aged barrels sparked the creation of Russell’s Reserve. Gregg Snyder joins us to share stories of Jimmy Russell, warehouse wisdom, and why Russell’s 13 and 15 hit so differently.

• annual Thanksgiving special with Gregg Snyder
• turkey hunting passion and NWTF conservation work
• wild vs farm turkey taste and preparation
• cooking methods for wild turkey including nuggets and piccata
• tracking tips using footprints and droppings
• path from Brown‑Forman cooperage to Wild Turkey leadership
• mandate to protect tradition and avoid shortcuts
• how inventory analysis led to Russell’s Reserve
• naming, first bottling, and early pricing strategy
• bourbon vs Tennessee whiskey clarity
• maturation sites including Camp Nelson and McBrayer
• Russell’s 13 vs 15 tasting contrasts and oxidation talk
• Rare Breed blend concept and rising entry proofs
• lessons from legends and blending today at Four Branches

Make sure you check us out on Facebook, Instagram, YouTube, X, and TikTok, along with Apple, iHeart, and Spotify. Whether you listen or watch us, make sure you like, listen, subscribe, and leave good feedback. Also, make sure you become a member.

A holiday pour tastes better with a story, and this one comes straight from the rickhouse. We welcome industry veteran Gregg Snyder to trace the line from turkey tracks and conservation fields to the barrel floors of Wild Turkey, sharing how an overlooked inventory problem lit the spark for Russell’s Reserve and why protecting tradition still matters in a world of shortcuts.

We start with the outdoors: the rush of a dawn gobble, how to tell a gobbler’s print from a hen’s, and why the wild bird’s best eating is in the breast. Gregg breaks down simple, crowd-pleasing prep—crispy nuggets, teriyaki kebabs, even a bright, silky piccata—then connects that kitchen craft to the patient arc of bourbon maturation. From Brown‑Forman’s cooperage to his tenure running operations at Wild Turkey, he explains the quiet rule that shaped a generation of whiskey: never change how the whiskey is made. No enzyme tricks, no shortcuts—just wood, time, and careful selection.

Then we open the vault. Gregg recounts proposing a new bourbon to honor Jimmy Russell—Russell’s Reserve—born from aging stock the spreadsheets wouldn’t touch. We talk warehouses from Camp Nelson to McBrayer, the effect of elevation and airflow, entry proof shifts, and why Rare Breed’s blend-first logic still sings. A guided tasting squares Russell’s 13 against 15: caramel-vanilla richness vs oak-forward structure. If you love dessert-like depth, 13 feels like a sweet spot; if you crave tannin and cigar-box edges, 15 scratches that itch. Along the way you’ll hear the kind of Jimmy Russell stories that make you smile and pour another ounce.

This one blends heritage, practical tasting insights, and the warmth of a Thanksgiving table. If bourbon history, Wild Turkey lore, and smart, no‑nonsense tasting notes are your thing, you’ll feel right at home. Follow and subscribe on your favorite app, share with a friend who loves Russell’s or Rare Breed, and leave a quick review to help more whiskey fans find the show. What’s your pick: Russell’s 13 or 15—and why?

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We share pours, stories, with Amine Karaoud and a big reveal: Old Louisville Whiskey Company is moving into a 1936 Seagram’s warehouse and turning the lights back on for a silent piece of bourbon history. From slow cutting and mingling to launching a $59, 8-year Kentucky Series, we show how tradition powers modern craft.

• reviving a historic Seagram’s rickhouse campus in Louisville
• scaling from 6,000 to 105,000 square feet for storage and bottling
• offering copacking, blending, and hosting barrels for small brands
• the tunnels, freight elevators, and lore that shaped operations
• hiring slow and keeping overhead tight to invest in the liquid
• why slow cutting and mingling reduce heat and boost integration
• launching the Kentucky Series at 100 proof, eight to eight and a half years
• classic 78/10/12 mash profile and non-chill filtering
• early Bardstown Bourbon Company distillate and future color cues
• custom finishes, single barrels, and on-site experiences

A gold-plated flask and a 1946 dusty set the mood, but the real headline is bigger: Amine Karaoud is moving The Old Louisville Whiskey Company into one of the original Seagram’s warehouses, built in 1936 and quiet since the industry slowdown of the 1980s. The campus has a six-barrel freight elevator and a network of tunnels that once kept barrels moving underground from rickhouse to bottling. We’re bringing it back to life, consolidating storage, bottling, and tastings under one historic roof while opening the doors to copacking and blending services for smaller brands who need a home for their whiskey.

We talk about the craft decisions that shape flavor long before a cork gets pulled. Slow cutting—introducing water gradually in-barrel—lets heat dissipate and coaxes more water-soluble character from oak. After that, mingling gives blends time to integrate, smoothing edges so a $59 bottle doesn’t drink “hot” at 100 proof. Those choices are the backbone of our new Kentucky Series: 11 Kentucky barrels, eight to eight and a half years old, non-chill filtered, built on a classic 78/10/12 mash. Expect caramel, toasted almond, and butterscotch on the nose, a medium, balanced palate, and a finish that leans gently dry with oak.

We also pull back the curtain on sourcing and transparency. Several barrels come from Bardstown Bourbon Company’s early 2016 runs, adding a thread of modern heritage to the blend. Collectible labels that spell KENTUCKY bring a touch of fun without gimmicks; future color changes will signal shifts in distillery or mash bill so enthusiasts can track what’s in the glass. Along the way, we share why the new space matters for the community: more room for barrels, a stronger bottling line, and the capacity to help emerging brands move from vision to product within an iconic Louisville landmark.

If you love bourbon stories grounded in real process—dusty pours, smart blending, and historic spaces brought back to purpose—this one’s for you. Tap follow, share with a friend who chases age-stated value, and leave a review telling us your favorite piece of Seagram’s history you’d like to see preserved.

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We race from Prohibition to the modern bourbon boom, then settle in for a deep dive on finished whiskey with Dark Arts as our guide. Sponsors, community updates, and a holiday giveaway round out a fast, flavorful hour.

• Prohibition’s shock and the long road to repeal
• WWII ethanol pivot and postwar bourbon export growth
• 1964 resolution protecting bourbon’s identity
• 1970s slump, 1980s reinvention with single barrel and barrel proof
• Rat Pack influence and changing bar culture
• Tourism, education, and smarter marketing
• Tariffs, distribution battles, and capacity growth
• Finished bourbon acceptance and flavor innovation
• Dark Arts origins, French oak and Armagnac tasting notes
• Scores, takeaways, and brand shoutouts
• Afterparty move to Facebook with live Zoom link

Tune in to the Scotchy Bourbon Boys, become a member, subscribe, and enter the 12 Days of Christmas giveaway: “bourbons and whiskies from Christmas past and Christmas present, and then the one bottle from the Christmas future.”

Bourbon doesn’t just survive history; it adapts, pivots, and comes back stronger. We kick off with a fast tour from Prohibition’s shutdown to the 1964 Congressional move that defined bourbon as a distinctive product of the United States, then through the 70s slump, the 80s reinvention with single barrel and barrel strength, and the 2000s surge driven by smarter marketing, tourism, and a far more educated drinker. Along the way, we unpack why tariffs and distribution shape what you find on shelves, how cooperage and barrel supply affect flavor, and why today’s distilleries are betting on both scale and storytelling.

Then we pour. Dark Arts takes center stage with two finishes that show how wood can expand a whiskey’s world without drowning its roots. The French oak finish lights up the glass with raisin, currant, vanilla sugar cookie, and clove on a plush 108‑proof frame. The Armagnac finish leans into cinnamon toast, caramel, dark fruit, and a finish that refuses to quit, drifting into chocolate and toasted oak. We trade notes on mouthfeel, structure, and balance, and explain why these casks read as integrated rather than gimmicky. If you’ve ever wondered whether finishing can elevate a well‑made bourbon, this tasting offers a clear, compelling yes.

We also shout out friends and sponsors across Kentucky, Indiana, and Ohio, spotlighting experiences from barrel‑pick tours to serious craft dining. If you’re mapping a whiskey trip, you’ll hear where to book, what to try, and how to make the most of limited releases. Stick around to the end for community updates, our 12 Days of Christmas giveaway, and afterparty details. If you enjoy the ride, tap follow, leave a quick review, and share this with a friend who’s ready to upgrade their pour.

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We share a club night full of rare pours and smart pairings, then put Hemingway Bourbon and Rye through a dueling bottle breakdown that challenges price bias and highlights finish, body, and balance. Plans shift as we preview Bourbon History Part Two and extend an invite for a Wild Turkey special with Greg.

• Crystal Glencairn Club tasting lineup and takeaways
• Cheeses, caramels, and pumpkin muffins as pairing tools
• Blind compare of KC21 vs KC9 to reset bias
• Red Bull palate test and why context changes flavor
• Hemingway Bourbon specs, tasting notes, and value score
• Hemingway Rye finish profile with rum-seasoned Oloroso casks
• Price-to-performance talk and scoring recap
• Upcoming Wild Turkey deep-dive with Greg
• Annual club meet timing and participation details

Remember: www.scotchybourbonboys.com — follow us on Facebook, Instagram, YouTube, X, and TikTok; listen on iHeartRadio, Apple, Spotify; become a member, subscribe, and leave good feedback because that helps us grow. Good bourbon equals good times and good friends. Don’t drink and drive. Live your life responsibly. Drink responsibly and live your life uncut and unfiltered.

A porch, a few cigars, and a lineup that made our whole crew lean in—this one starts with community and ends with two bottles that punch above their price. We revisit our Crystal Glencairn Club tasting where Parker Heritage, Hardin’s Creek, Knob Creek 21, and Cathedral met cheeses, caramels, and pumpkin muffins. Then we get tactical: a blind Knob Creek 21 vs 9-year comparison to check bias at the door, plus a sneaky Red Bull palate reset that proved how sweetness and acidity can tilt a pour into new territory.

From there we dive into Hemingway Whiskey. The bourbon, a Kentucky blend aged six and four years at 98 proof, reads like a cinnamon graham cracker with chocolate and a frosted apple turnover vibe. It’s one of the best $40 flavor rides we’ve had, with a soft, medium finish that fades clean. The rye brings the drama: a blend finished in rum-seasoned Oloroso sherry casks, pouring brown sugar, caramel, and sherry warmth without the harsh greenness that turns some drinkers off rye. Thick legs, lush body, and a finish that keeps talking pushed it ahead in our scoring.

We also talk brand craft—the Call family’s eight generations, the Ernest Hemingway-inspired design, and why story matters when you pour for friends. If you care about value bottles, smart pairings, and learning how context shapes flavor, you’ll leave with new moves for your next lineup. Stick around for a tease of our upcoming Wild Turkey deep-dive with Greg and a reminder to join the club if you want first dibs on picks and annual tastings.

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A storm knocked out the lights at Maker’s Mark, so we built a Private Select by daylight and rain, then dug into how whiskey’s flavor science connects to America’s past. We rate a “Candied Apple” pick, share cocktail ideas, and trace the path from frontier stills to Bottled‑in‑Bond and Prohibition.

• Makers Mark Private Select program and stave choices
• Our “Picked In The Dark” blend story and goals
• Live tasting and scoring of “Candied Apple”
• Caramel vs apple spice palate debate
• Cocktail ideas for apple‑cinnamon profiles
• Early American distilling and frontier barter
• Whiskey taxation and the Whiskey Rebellion
• Bottled‑in‑Bond standards and consumer trust
• Prohibition, medicinal licenses and speakeasies
• Farming, Dust Bowl and economic fallout links
• Part two teaser on post‑Prohibition to modern bourbon

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Rain hammered the windows, the power went out, and we had a barrel to pick. So we moved to a sunlit tasting room at Maker’s Mark and built a Private Select by feel, flashlight, and a lot of palate trust—then named it “Picked In The Dark.” That’s the energy we bring to this episode: a hands-on exploration of stave choices, blend strategy, and why nine weeks of finishing can turn a beloved wheated bourbon into something entirely its own.

We break down the five stave types and how they shape flavor—sweetness, tannin, chocolate tones, and spice—before opening a “Candied Apple” Private Select that split the room. Expect baked apple on the nose, cinnamon warmth, a bold body, and a finish that lingers. We score it live, argue caramel versus apple spice, and spin off cocktail ideas that make the profile shine: think hot toddy or apple‑cider highball with star anise and maple.

Then we widen the lens. Whiskey wasn’t just a drink in early America; it was logistics, currency, and tax policy. We trace the arc from colonial rye and corn distilling to the Whiskey Rebellion, the Bottled‑in‑Bond Act’s quality revolution, and the messy economics of Prohibition—medicinal permits, speakeasies, soil depletion, and the rise of organized crime. The through line is clear: from stave science to statecraft, bourbon tells the story of how the country built roads, funded wars, and developed taste.

If you’re curious about Maker’s Mark Private Select, love a good tasting debate, or want the real history behind the glass, you’ll feel right at home. Tap play, subscribe for part two on post‑Prohibition to modern bourbon, and leave a quick review so more whiskey lovers can find the show.

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We set up outside Revival Vintage Spirits and dive into how dusties drink differently, why the bar’s pour sizes encourage smarter tasting, and what it means to make rare bottles accessible without the velvet rope. A 1992 Maker’s Mark goes head to head with a current bottle, a basement trove of 1946 Dowling surfaces, and plans for Bourbon Festival week unfold with an open invite to join the afterparty.

• moving from 600 to 8,000 square feet with a two-floor concept
• daily deals, quarter-ounce and half-ounce pours, fair pricing
• Maker’s Mark 1992 versus modern tasting insights
• mellow profiles in dusties versus sharpness in newer releases
• try-before-you-buy upstairs bottle shop model
• Dowling 1946 discovery story and historical sourcing
• Covington’s bar ecosystem and community-first mindset
• afterparty plans during Kentucky Bourbon Festival
• changing Kentucky’s vintage spirits law to expand access
• how to follow updates on Instagram, Facebook, YouTube, and TikTok

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A sidewalk setup, cigars in hand, and a bar that treats history like something you can actually sip—tonight we camp out at Revival Vintage Spirits in Covington with Brad Bond and the crew to explore why old whiskey often drinks softer, where rare bottles hide in plain sight, and how to taste like a billionaire without paying like one. We go from a 600-square-foot origin story to an 8,000-square-foot playground split between a downstairs bar and an upstairs bottle shop, then roll straight into a side-by-side Maker’s Mark comparison: a 1992 “old style sour mash” versus a current bottle. Expect talk of vanilla, butterscotch, proof, and the surprising ways production choices from the 80s and 90s shape what’s in your glass today.

The night’s big reveal is part treasure hunt, part time capsule. A judge buys a century-old house in Maysville and finds a room under the stairs stuffed with spirits, including fourteen Dowling bottles distilled in 1941 and bottled in 1946. Brad breaks down the brand’s lineage, Louisville sourcing, and Bardstown bottling, then pours the proof at the bar so you can taste before you buy—no museum vibes, no velvet rope. We also talk quarter-ounce pours, vintage cocktails, and a membership that lets fans cherry-pick new arrivals before they hit the floor.

All of this leads to a bigger mission: making vintage spirits accessible. Revival posts daily deals on Instagram and Facebook, welcomes beer and wine drinkers, and collaborates with neighboring bars to keep the scene thriving. There’s a Kentucky Bourbon Festival panel on the calendar and an open invite to an afterparty in Elizabethtown, where a 1966 Old Forester will make a cameo. If you’ve ever wondered whether dusties are worth the chase—or just want a smarter way to explore—pull up a chair and taste along with us.

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We turn Single Barrel Saturday into a game plan, unpacking how Ohio builds the state’s biggest bourbon drop, why the community makes the lines worth it, and which bottles deserve your first pick. Ann shares how barrels are selected, allocated, and revealed while we call out sleepers and strategy.

• statewide single barrel release logistics and rules
• why Ohio’s bourbon IQ and culture raise the bar
• store opt‑in process, training, and fairness in lines
• using the OHLQ app and understanding UPC quirks
• allocation logic and how variety is curated by store
• value plays at multiple price points, including Dickel 15
• sleeper alerts: Horse Soldier, Larceny, Frey Ranch
• finish profiles explained: Mizanara, Calvados, Moscatel, Armagnac
• bespoke WhistlePig blends and how picks get bottled
• team-based barrel selection and palate diversity
• tactics for rare targets like Willet purple tops
• why the social hunt matters as much as the bottles

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The countdown ends and the corks begin to pop. Single Barrel Saturday returns with more than 300 Ohio locations, a curated lineup that refuses to repeat itself, and a community energy that feels like bourbon’s version of a block party. We brought Ann on to take us behind the scenes: how stores opt in, why allocation rules exist, what makes Ohio the fourth-largest American whiskey market, and how her team balances profiles so every table finds something to love.

We get tactical without losing the fun. You’ll learn how the OHLQ locator really works, when a UPC reveals a specific barrel (hello, Willet), and why some bottles land in waves months after the pick. We map price-to-proof-to-flavor value plays, call out sleeper hits—think a high-proof, double-digit Horse Soldier and under-the-radar Larceny—and explain the logic behind broader favorites like Dickel 15 that fly early because of low yields and near-barrel-strength bottling. If finishes are your thing, we dig into the flavor impact of Mizanara oak, Calvados, Moscatel, and Armagnac through the Dark Arts lineup and beyond.

We also break down how Ohio builds its pick teams—staff, podcasters, bar owners, and seasoned enthusiasts—to triangulate barrels that are good for different reasons: classic, candy-coated, spice-forward, and curveball. Expect real talk on camping vs. store-hopping, looping etiquette, and the smartest first-pick priorities if you’re eyeing Willet purple tops or a lone Heaven Hill Bottled-in-Bond single barrel. It’s a field guide for a day that’s equal parts hunt and hangout, where people open bottles in line and trade tips like set lists.

Ready to plan your route? Follow the show, share this episode with your bourbon crew, and turn on OHLQ app notifications so you’re first to see Saturday’s locations. If you score a sleeper, tag us—we want to know what you cracked first.

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We spotlight craft roots, map out Single Barrel Saturday in Ohio, and then dive deep into Old Ezra 7 Barrel Strength—rating it 17/18, debating the finish, and ending with a bottle kill. Along the way we share club perks, holiday party plans, and how to get first shot at our barrel picks.

• Middle West Spirits and grain-to-glass ethos
• Ohio Single Barrel Saturday process and strategy
• Club membership perks and Crystal Glencairn access
• Sponsor feature on Old Louisville Whiskey Company
• Old Ezra 7 background, mash bill, and value
• Detailed tasting notes and scoring debate
• Holiday party at Gervasi and travel updates
• Tease of 12 Days of Christmas whiskey giveaway

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A $40 barrel-proof bourbon that actually lives up to the hype? We chased that question all night and landed on Old Ezra 7—a seven-year, 117-proof pour with copper color, brown sugar on the nose, and a cinnamon hug that doesn’t quit. Before we pop the cork, we set the stage with a quick tour of craft roots in the Ohio River Valley and why provenance still matters when you’re choosing bottles that feel authentic, not algorithm-made.

From there we take you inside Ohio’s Single Barrel Saturday—a statewide release day with a real selection team, fewer sample-box picks, and more collaboration with distillers and blenders. Think strategy over luck: where to line up, how to plan, and why the experience is as much about community as it is about limited bottles. We also open the doors to our Crystal Glencairn Club: limited spots, a high-end annual tasting with food pairings, first access to barrel picks, and current vouchers for a Maker’s Mark Private Select. If you’ve been waiting for a way in, this is it.

Then the main event: Old Ezra 7 vs the usual heavyweights like Booker's and Rare Breed. We break down the mash bill lineage, price consistency, and the surprise factor of a bottle that still rings up at $39.99. On the palate we get caramel, vanilla, dark cherry, and char, followed by that signature cinnamon heat. One of us scores taste and finish a perfect five, the other holds a firm four, averaging to 17/18—rare air for a bottle at this price. We finish with a literal bottle kill, travel plans, our holiday party at Gervasi, and a tease of a 12 Days of Christmas giveaway that will put real whiskey in your hands.

If you love value pours, statewide release hunts, and honest tasting notes without the fluff, you’re home. Hit play, subscribe, and leave a review to help more bourbon fans find the show. What’s your favorite barrel-proof under $50? Tell us—we just might feature it next.

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We chase the lore and flavor of Jim Beam Devil’s Cut, rate it with a Halloween twist, and compare a fresh crack to a years-open bottle to see how oxidation reshapes vanilla, char, and sweetness. We also spotlight Blood Oath packs to frame value pours against complex blends.

• Middle West Spirits shoutout and origin nods
• Halloween setup, costumes, community banter
• Membership options, perks, and barrel picks
• Devil’s Cut origin story and extraction concept
• Nosing focus on vanilla, char, brown sugar
• Body, taste, and finish scores with knife “slashes”
• Fresh vs old Devil’s Cut side-by-side insights
• Value talk under $25 and cocktail ideas
• Blood Oath packs overview and tasting comparison
• Platform reminders and safe-drinking close

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What happens when Halloween chaos meets a bourbon with a devilish backstory? We dive into Jim Beam Devil’s Cut, the whiskey that pulls trapped spirit from barrel staves and blends it back into extra-aged bourbon, then explore why it smells like vanilla extract over warm char and tastes like liquid pudding with a smoky edge. Costumes and laughs aside, we get serious about value, process, and what truly sets this bottle apart at 90 proof and under $25 in many markets.

We walk through the nose, body, taste, and finish with a playful “slash” rating, then raise the stakes: a fresh 2025 crack versus a 2021 bottle that’s been open for years. The side-by-side reveals how oxidation shifts the profile from vanilla-forward to caramel and toffee, adds a hint of pepper, and slightly deepens the mid-palate. Our practical takeaway is simple and useful—open Devil’s Cut and let it evolve. If you love cocktails, we also highlight easy winners like Devil and Cola and Dance with the Devil that lean into its vanilla-char backbone.

To round out the night, we contrast Devil’s Cut’s focused profile with the layered complexity of Blood Oath packs. Think approachable weeknight pour versus special-occasion blend crafted from carefully sourced barrels and finishing casks. Along the way, we share community shoutouts, membership perks, and a few outrageous Halloween surprises that keep the room buzzing. If you’re curious about how time, air, and blending shape bourbon, you’ll leave with new ideas for your shelf and your next tasting.

If you enjoyed the ride, follow and subscribe, leave a rating or review, and share this episode with a friend who loves a good value pour. Tell us your favorite under-$25 bourbon and whether you prefer a fresh crack or a well-breathed bottle.

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We sit down inside the hidden speakeasy at the Trail Hotel in Bardstown to taste the house bourbon and rye, tour the amenities, and map out Kentucky Bourbon Festival’s President’s Club experiences. Heritage, hospitality, and smart design turn a former Holiday Inn into a bourbon lover’s basecamp.

• location across from Preservation and minutes from Heaven Hill
• boutique flip with private patios and enclosed courtyards
• oxygen bar, cryotherapy, sauna and IV therapy for recovery
• Trail Hotel Bourbon by Green River, 103 proof, 6 years, wheated
• flavor notes of honey, dried fruit, light tobacco and grape seed
• Trail Hotel Rye 95/5 at 103 proof with pear and apricot
• speakeasy access by invite with vintage spirits library
• President’s Club tastings and releases during KBF
• local bars and bottle shops offering try-before-you-buy
• Bardstown history from Jesse James to Lincoln’s roots

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Slip behind a painting into Bardstown’s hidden speakeasy and meet the team behind the Trail Hotel, a boutique stay built for bourbon lovers. We sit with the beverage director Mal Ramos to trace how a dusty Holiday Inn became a destination: the lobby flipped into a vibrant dining hall, a kitchen relocated to power service across every public space, and safety-first courtyards that feel private, quiet, and secure. Just outside the door, Preservation Distillery sits across the street, with Heaven Hill, Maker’s Mark, and Jim Beam all within easy reach—giving you a launchpad for the entire Kentucky Bourbon Trail.

We pour the hotel’s own labels and dig into the details. First up: Trail Hotel Bourbon, a six-year Green River wheated small batch at 103 proof, showing honey, dried fruit, light tobacco, and that satisfying grape-seed grip. Then we explore the house rye, a 95/5 Bardstown Bourbon Company distillate at the same proof, leaning into pear, passion fruit, and a gentle Kentucky hug. From there, the conversation turns to cocktails—why a honey old fashioned with black walnut bitters sings with the bourbon, how a gold rush bridges classic and modern, and what a curated vintage backbar can teach your palate about time and terroir.

Festival week amplifies everything. The Kentucky Bourbon Festival’s President’s Club experience brings private tastings, unreleased barrels, small-batch drops, and brand activations poolside. The Trail Hotel opens its speakeasy for VIPs and invites curious listeners to earn an entry by asking for the beverage director or bourbon steward at dinner. Beyond the glass, we wander Bardstown’s deeper story—Jesse James lore, Civil War echoes, Lincoln’s birthplace a short drive away—and show how heritage fuels today’s hospitality.

If you love bourbon, travel, and the art of a well-made cocktail, this is your roadmap to Bardstown’s most immersive stay. Hit follow, share with a friend planning a trail trip, and leave a quick review to tell us which pour you’d try first.

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We drive from the Ohio Craft Distillery Whiskey Festival to Whiskey Thief, lose a wallet, and find it untouched, reinforcing why the bourbon community feels different. We close with a detailed Evan Williams 12 Year review and scores.

• growth of Ohio craft distilling and key brands
• why bourbon culture rewards integrity and trust
• festival highlights and new connections
• the lost wallet story and what it proves
• Evan Williams 12 Year background and availability
• mash bill, tasting notes, and finish
• final rating on the barrel knock scale
• upcoming Halloween tasting and community updates

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A lost wallet, two festivals, and a reminder that trust still matters. We hit the road from the Ohio Craft Distillery Whiskey Festival at Henmick Farms to a late-night hang at Whiskey Thief, weaving through fresh pours, live music, and a moment that could have ruined the weekend. Instead, it turned into proof that the bourbon community runs on integrity: the wallet was found and returned, money and cards untouched. That small act becomes the backbone of this conversation about why whiskey folks feel like family.

We walk through standout moments from Ohio’s fast-rising craft scene—Middle West Spirits, Watershed, Echo Spirits, Belle of Dayton, and more—sharing quick tasting impressions and the kind of behind-the-table chats that lead to future visits. You’ll hear how festivals help us trade knowledge, line up interviews, and discover where regional styles are headed as local distillers refine their grain-to-glass identity.

Then we pop Evan Williams 12 Year, the 101-proof distillery favorite with a history as a Japan export. We break down the mash bill, the nose of dried apricot and almond, the cinnamon-to-mint transition on the palate, and a long, clean finish. Using our barrel knock scale, we land on a confident 15/18—a distinctive, steady pour that rewards patience without chasing sweetness. If you love practical tasting talk and real community stories, this one hits both notes.

If this resonated, subscribe, share with a friend who loves bourbon, and leave a five-star review. Tell us your best bourbon community story—we might feature it next time.

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Two hosts taste and score Weller Full proof while unpacking its Buffalo Trace weeded mashbill, Pappy lineage, and why it remains so hard to find. A side-by-side of 2024 vs 2025 bottles leads to big caramel, butterscotch, and oak debates, plus “Knobs on Ice” to test dilution.

• sponsor shout and community roll call across YouTube and Facebook
• fall release season context and Ohio bourbon lottery overview
• Weller lineup and Pappy selection explained with weeded mashbill
• batch versus store pick differences at full proof
• 2024 versus 2025 bottle comparison on nose, palate and finish
• tasting notes covering caramel, milk chocolate, dark chocolate, banana and brown sugar
• tannin discussion on oak, tobacco and leather in the finish
• Barrel Bottle Breakdown scoring to 15.75 out of 18
• MSRP talk and secondary market reality
• proofing down with water and “Knobs on Ice” results
• reminder on responsible drinking and brand community

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Caramel swims into dark chocolate. Butterscotch detonates at 114 proof. That’s where our Weller Foolproof tasting takes off—one bottle from 2024, another from 2025—and the room splits over oak tannins, finish length, and whether a splash of water makes the magic or mutes it. We bring the community into the glass, reading live notes from listeners while we map out how Buffalo Trace’s weeded mashbill underpins both Weller and the Pappy Van Winkle line.

We walk through the Weller family tree—Special Reserve, Antique 107, Weller 12, Full Proof, and limited runs like CYPB—and explain how non-chill filtration and barrel entry proof shape texture and flavor. Expect a nose packed with caramel, brown sugar, wafer, and cocoa; a palate that screams Werther’s without turning flabby; and a long, assertive finish that some read as leather or tobacco and others as dark chocolate with a bitter edge. Then we test “Knobs on Ice” for a proofed-down look at how dilution shifts oak, softens heat, and tweaks balance.

Beyond tasting notes, we dig into the realities of availability. Why Weller vanishes from shelves, how lotteries and border-town stores change the game, and where MSRP actually lands when you get lucky. We close with the Old Louisville Whiskey Company’s Barrel Bottle Breakdown scoring: nose, body, taste, and finish—and Weller Foolproof walks away with 15.75 out of 18. If you’re chasing a bottle, this is the roadmap. If you’ve got one open, pour along and compare your notes with ours.

Enjoy the ride? Follow and subscribe, share this episode with a bourbon friend, and drop your Weller rankings and tasting notes in the comments. Your take might be the next palate we read on air.

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We map how identical distillate aged 11 years diverges across three Beam Claremont warehouses, then score Warehouse R and taste through W and G to find the standout. Along the way we revisit Harden’s Creek history and sample Golden Origins corn whiskey to clarify why used barrels change the label and the flavor.

• Harden’s Creek origin story and past releases
• 2025 concept of same distillate across three warehouses
• Warehouse R profile and full tasting with scoring
• Warehouse W caramel‑chocolate tilt and softer oak
• Warehouse G high‑floor intensity and longest finish
• How floor height, heat, and humidity shape whiskey
• Golden Origins corn whiskey and used barrel rules
• Final ranking and which bottle to hunt
• Community Q&A and platform updates

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Three bottles, one mash bill, and a masterclass in how warehouses write flavor. We put Hardin’s Creek’s 11-year Claremont trio to the test—Warehouse R (single-story, cool and dark), Warehouse W (five floors by the creek), and Warehouse G (a nine-floor relic)—to see how heat, humidity, and airflow sculpt bourbon at 110 proof.

First, we revisit Hardin’s Creek’s evolving story: from Jacob’s Well and Colonel James B. Beam to the 17-year tri-city series and Golden Origins corn whiskey. Then we get hands-on with a structured tasting. Warehouse R shows cherry, vanilla, and honeyed ease with a gentle oak-leather fade—dangerously drinkable and beam-true. Warehouse W shifts caramel-forward with milk-dud chocolate and a softer oak footprint, a natural match for a cigar without overwhelming the palate. Warehouse G brings high-floor energy: deeper oak, layered char, and a finish that recalls Bookers’ breadth while staying elegant.

We compare notes on legs, body, hug, and finish, score Warehouse R using our Barrel Bottle Breakdown rubric, and stack W and G against it to choose a bottle to hunt. Along the way we break down why floor height accelerates extraction, how creekside humidity tamps down tannins, and why used toasted barrels make Golden Origins a corn whiskey, not a bourbon. If you’re curious about warehouse science, microclimates, and how “same distillate” can become three distinct experiences, this tasting flight is your roadmap.

Subscribe for more deep-dive tastings, share this with a bourbon friend who loves warehouse talk, and drop your ranking—R, W, or G—in the comments. Your pick might surprise you as much as ours did.

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The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/