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The Scotchy Bourbon Boys

Jeff Mueller, Martin Nash, Karl Henley,Chris thompson, Rachel Mueller

The Scotchy Bourbon Boys love Whiskey and every thing about the industry! Martin "Super Nash", Jeff "Tiny", Rachel "Roxy" Karl "Whisky" and Chris "CT" all make up The Scotchy Bourbon Boys! Join us in talking everything and anything Whiskey, with the innovators, and distillers around the globe. Go behind the scenes of making great whiskey and learn how some of the best in the whiskey industry make their product! Remember good whiskey means great friends and good times! Go out and Live Your Life Dangerously!

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S8 · E18
Friday · 43 min
Pineapple Rum Finished Bourbon From BBCO! Crazy?
Send us Fan Mail We ride the high of the Brewers finally winning the World Series and talk about why it hits different when you have waited decades. Then we pivot into a full barrel bottle breakdown of Bardstown’s Victoria Pineapple rum barrel finished whiskey, complete with a surprise Halloween bat appearance. • reliving Brewers fandom from 1982 to now • how fantasy baseball and stats shape modern watching • the World Series win and standout player moments • a quick rundown of where to find us online and our merch • a Halloween costume interruption that turns into comedy • what a Victoria pineapple rum barrel finish actually means • why adding fresh pineapple pushes finishing toward infusion • our barrel bottle breakdown scale for nose, body, taste, finish • tasting notes like rum candy and pineapple upside-down cake • the finish debate and how we land at about 14.5 overall • the $139.99 value question, rarity, and why it sold out • cocktail ideas like a bourbon piña colada No matter what you do, please, please leave us good feedback, leave us super chats, sign up, go to Apple and leave us five-star reviews. Waiting 44 years for a championship does something to your brain, and when the Brewers finally get that World Series trophy, we are not going to pretend we’re calm about it. We start with the fan side: the memories, the 1982 heartbreak, the new era of baseball, and that unreal feeling of watching young players win rings that legends never got to wear. If you love baseball stories that feel personal, this opening run is for you. Then we swing hard into whiskey with a bottle that practically dares you to have an opinion: Bardstown Bourbon Company’s Victoria Pineapple rum barrel finished release. We dig into what’s in the blend (mature Indiana distilled bourbon and rye), why the 27-month rum cask finishing matters, and the detail that really changes the conversation: fresh pineapple introduced during finishing. That’s where we ask the big question: is this still “finishing,” or has it crossed into infusion, and does the label even matter if it tastes amazing? We run a full barrel bottle breakdown across nose, body, taste, and finish, calling out notes like rum candy, brown sugar, and pineapple upside-down cake, plus that tangy pineapple dryness that shows up late. You’ll also catch our live chaos, including a surprise Halloween spooky bat cameo, a value debate around the $139.99 price tag, and cocktail talk that ends with one clear idea: a bourbon piña colada needs to happen. If you like bold barrel-finished bourbon, experimental whiskey, and honest scoring, press play, subscribe, and share this with a friend, then leave us a five-star review so more drinkers can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E17
Wednesday · 57 min
A Halloween Bourbon Review With Blood Oath Pact 12
Send us Fan Mail We turn Halloween night into a full-on tasting booth, complete with sports chaos, referee flags, and serious bourbon notes. Blood Oath Pact 12 goes through our barrel-knock scoring system, earns a strong 14/18, and we finish by surprising ourselves with a rye we actually want to keep pouring. • World Series and game-day energy bleeding into whiskey talk • Why Devil’s Cut exists and how it flips the angel’s share idea • What Blood Oath is and why each annual pack stays one-off • Pact 12 basics: proof, age blend, price point, and wine-cask finish • Our “four quarters” review method for nose, body, taste, and finish • Tasting notes: dark fruit, leather, tobacco, citrus, caramel, dark chocolate • Finish focus: Kentucky hug and long-lasting flavour as the standout • Final score and where Pact 12 ranks among the packs • Crack Skull Rye first impressions: spearmint, caramel, rye spice, no “moldy soil” Remember www.scotchyburbonboys.com for all things scotchy bourbon boys Whether you listen to us or you watch us, make sure that you give us good feedback Drink responsibly. Don’t drink and drive A finished bourbon can either taste like a gimmick or it can taste like a real design choice and Blood Oath Pact 12 gives us plenty to argue about. We bring the Halloween energy, but we keep the tasting serious, running Pact 12 through our “barrel knocks” scoring system with four quarters: nose, body, taste, and finish. Along the way we also pour a little Jim Beam Devil’s Cut and talk about why pulling whiskey from the barrel staves is the flip side of the angel’s share story every bourbon fan knows. Pact 12 (Lux Row, guided by John Rempe’s one-and-done Blood Oath approach) shows up as a Kentucky bourbon blend at 98.6 proof, finished in Montepulciano and Sangiovese casks, with notes that push darker and bolder than the usual sweet-leaning allocated bourbon conversation. We get into the specifics: dark fruit like black cherry and blackberry, leather and tobacco, hints of citrus, and how the palate changes after a few sips when dark chocolate starts to emerge. If you care about mouthfeel, we talk viscosity, oak impact, and why this one feels “chewy” without turning bitter. The finish becomes the headline, with a warm Kentucky hug and flavor that just keeps going, driving our final score to 14/18 and putting Pact 12 near the top of our personal Blood Oath rankings. Then we pivot to a curveball pour: Crack Skull Rye at barrel strength, with spearmint, caramel, and rye spice that stays clean instead of grassy or dill-heavy. If you like bourbon reviews, whiskey tasting notes, and honest bottle talk, hit subscribe, share this with a bourbon friend, and leave us a review so more people can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E16
October 23 · 1 hr 19 min
When Does A Bourbon Become Worth It Elijah Craig 21, Rated Perfect
Send us Fan Mail We chase the truth behind premium bourbon by putting Elijah Craig 21 through our full Barrel Bottle Breakdown and debating whether an older, expensive bottle can still feel fun and drinkable. We also preview key bourbon events and releases, then compare how festival blends and distillery-only bottles stack up in the real world. • previewing the Ohio Craft Whiskey Festival and why it matters for the local scene • sharing bottle intel on barrel picks, short runs, and how we help listeners grab releases • unboxing Elijah Craig 21 and talking packaging, price, and expectations • running the full Barrel Bottle Breakdown scoring for nose, body, taste, and finish • calling out the surprise factor of a sweet, dessert-like profile in a 21-year bourbon • reacting to Evan Williams 23 as a benchmark for older Heaven Hill whiskey • reviewing the Heaven Hill Kentucky Bourbon Festival 35th Anniversary blend with fast notes • talking flippers, festival bottle lines, and why availability matters • pairing cigars with a big pour and what “special bottle” really means Make sure that whether you listen to us or like us, leave us good feedback. Go to Apple and leave a good review, please, please, please. A 21-year bourbon that smells like a frosted brownie and somehow avoids the wood-bomb trap? We crack open Elijah Craig 21 and put it under our Barrel Bottle Breakdown microscope, scoring nose, body, taste, and finish while we argue through what “worth it” actually means when the price tag hits the $300 zone. The surprise isn’t just the sweetness, it’s how the proof drinks, how long the finish hangs around, and how little the usual ethanol and bitter oak show up for a whiskey this old. We also zoom out into bourbon culture and access: what’s coming at the Ohio Craft Whiskey Festival, which Ohio distilleries you can meet, and how barrel picks and short bottle counts change the hunt for regular people. Then we get into Kentucky Bourbon Festival talk, including why we’re happy when releases are available to enthusiasts instead of being instantly swallowed by flippers. To round it out, we run a quick review of the Heaven Hill Kentucky Bourbon Festival 35th Anniversary commemorative blend, trade notes like caramel and apple with a spicy edge, and finish with cigar pairing talk plus a look at how AI is starting to shape ads and content for whiskey brands. If you’re here for Elijah Craig 21 tasting notes, Heaven Hill comparisons, or honest bourbon pricing conversations, hit play. Subscribe on your favorite platform, share this with a bourbon friend, and leave us a review on Apple Podcasts so more drinkers can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E15
October 21 · 1 hr
A Deep Dive Into A Three Generation Infinity Blend Little Book Infinite 3
Send us Fan Mail We taste and score Little Book The Infinite 3, a three-generation bourbon blend built around an evolving infinity system and a $199.99 price tag. We dig into what’s inside the bottle, run it through our barrel bottle breakdown, and compare it directly to the first Infinite release to decide which one wins in the glass. • sponsor spotlight on Neely Family Distillery and their multi-generation whiskey legacy • quick schedule notes around the World Series and when we go live next • where to find us across Apple, iHeart, Spotify, YouTube, Facebook, Instagram, and X • why reviews matter and the push for more Apple five-star reviews • weekend recap at Middle West Spirits and the Vino de Naharana cask-finished whiskey • Black Diamond’s first own-barrel release and the train car aging experience • Ohio Craft Distillery Festival details plus the OHLQ pop-up bottle shop • unboxing and reading the Little Book Infinite 3 story card • the Noe family lineage from Booker to Fred to Freddie and what each contributes • how the infinity blend works, including the 30% holdback year over year • tasting notes and barrel bottle breakdown scores for nose, body, palate, and finish • side-by-side comparison of Infinite 3 versus Infinite 1 and why Batch 3 feels more balanced Remember, www.scotchybourbonboys.com. A $200 bourbon has to do more than show up with a fancy box and a big age statement. We crack open Little Book The Infinite 3 and put it under real pressure: What’s actually in the blend, what does “infinity batch” mean in practice, and does it drink like a premium bottle or just price-tag whiskey? We talk through the three-generation concept that powers this release, pulling bourbon from Booker Noe, Fred Noe, and Freddie Noe into one evolving profile. Infinite 3 brings serious components to the table, including 23-year Knob Creek bourbon, 11-year Knob Creek bourbon, and 9-year Baker’s bourbon, plus a portion carried forward from the prior edition. We also get specific on the numbers bourbon fans care about: 118.3 proof and a $199.99 MSRP, then what that translates to in aroma, mouthfeel, and finish. Then we do what we always do, a full Scotchy Bourbon Boys barrel bottle breakdown. Expect classic Jim Beam family notes like peanut brittle on the nose, big vanilla and caramel on the palate, a body that earns the rare bump up, and a finish that stays flavorful even if it’s not the longest. We also compare Batch 3 against the original Infinite release and explain why the newer blend feels more balanced and “finished” in the glass. If you’re deciding whether to buy, chase, or skip Little Book The Infinite series, this review gives you the clearest case for what you get for the money. Subscribe, share the episode with a bourbon friend, and leave us a review so more whiskey fans can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E14
October 19 · 1 hr 4 min
Inside Middle West Spirits And Old Elk Ohio Grain To Glass Whiskey!
Send us Fan Mail We sit down with Steve Frederick from Middle West Spirits to talk about how Ohio-grown grain, smart production choices, and thoughtful finishing turn into whiskey with real balance. We taste standout releases, dig into why proofing down can unlock hidden aromatics, and look at what Old Elk adds to the bigger Middle West roadmap. • how Middle West stays rooted in Ohio through grain, people, and barrels • why grain volume, water reuse, and stillage recycling matter at scale • tasting Vino De Naranja and what orange wine casks contribute • how proof decisions change aroma, sweetness, and overall balance • the challenge of building an American single malt market • OHLQ barrel picks including toasted rye and a 10-year wheated bourbon • what makes a great single barrel programme and why one-offs drive demand • sharing vintage pours and why “dusties” still teach lessons Orange wine casks, toasted rye, and a 10-year wheated bourbon that tastes like hard caramel candy are all on the table with Steve Frederick from Middle West Spirits. We get into what it really means to be an Ohio grain-to-glass distillery at scale, from sourcing and barrel strategy to the unglamorous but essential side of the business like water reuse and stillage recycling. The tasting starts with Vino De Naranja from the Double Cask collection, finished in Spanish orange wine barrels. We talk through that bright bitter-orange nose, the “baking bread” backbone from a rye and wheat base, and the surprising part: why bringing the whiskey down to 112 proof makes the aromatics pop more than the higher-proof single barrel version. If you care about how proofing affects flavor, mouthfeel, and balance, this is a deep, practical look at the trade-offs. From there we shift into Ohio Liquor (OHLQ) barrel picks and the Old Elk side, including a toasted rye that leans minty and a wheated bourbon that drinks dangerously smooth for its proof. We also zoom out to bigger topics like American single malt whiskey adoption, the economics of malt, and why limited one-offs and single barrels keep bourbon fans chasing the next bottle. If you enjoy conversations about craft distilling, American whiskey innovation, and finding real “bang for your buck” bottles, hit subscribe, share this with a whiskey friend, and leave us a review with your favorite pour from the lineup. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E13
October 16 · 51 min
We Test The Internet’s Best Value Bourbon Picks by Reviewing AI's Best Bang For Your Buck Bourbon
Send us Fan Mail We chase the real meaning of bang for your buck bourbon, comparing the internet’s top five value bottles with Tiny’s personal lineup and the bottles he actually repurchases. We also draw a hard line between flavour and hype, arguing that most expensive bourbon is not proportionally better than great shelfers. • using AI and reviewer chatter to build an internet top five • Evan Williams Bottled in Bond as a reliable $20-ish pour • Early Times Bottled in Bond as the repeat-buy litre bottle • Old Grand-Dad Bonded value and the 114 proof question • Knob Creek 9 Year as an age-stated mid-shelf workhorse • Wild Turkey 101 as a classic value pick that still splits opinion • defining bang for your buck through price, proof, flavour, finish, consistency, and availability • setting a $65 cutoff and challenging the “$200 is 10x better” myth • Tiny’s top five, including Russell’s Reserve 10, Old Tub, and Wild Turkey Rare Breed • $65 contenders from Middle West Spirits and a Mizunara-finished bottle • listener suggestions like Buffalo Trace, Cooper’s Craft, and Grand-Dad 114 • closing reminders on responsible drinking and not driving anybody watching, I beg you to go onto Apple and leave a five-star review. The fastest way to waste money on bourbon is chasing price tags instead of value, so we put a simple question on the table: what bottles give you the best bang for your buck right now? Tiny builds an “internet top five” using reviews, enthusiast chatter, and AI, then stacks it against his own list based on what he actually buys, finishes, and replaces. Along the way we break down what value bourbon really means in the real world: price, proof, flavour, finish, consistency, and whether you can reliably find it on the shelf. The internet’s picks include Bottled-in-Bond staples and everyday favourites like Evan Williams BiB, Early Times BiB, Old Grand-Dad Bonded, Knob Creek 9 Year, and Wild Turkey 101, then we dig into where those bottles shine and where personal taste changes the rankings. The big debate is the money question: is a $200 bottle truly $150 better than a $50 bottle in flavour alone? Tiny sets a firm cutoff at $65 for “bang for buck” and argues that beyond that you’re often paying for exclusivity, not a proportional jump in drinking pleasure. His personal winners bring the heat, with Wild Turkey Rare Breed taking the top spot and strong supporting picks that include Russell’s Reserve 10, Old Tub, and a pair of $65 heavy hitters. If you’re building a bourbon collection on a budget, or just want a smarter daily sipper lineup, this one gives you a ready-to-shop roadmap. Subscribe, share this with a bourbon friend, and leave us a five-star review so more value hunters can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E12
October 14 · 1 hr 23 min
Blade And Bow Vs Blade And Bow 12-Year Solera Reserve Tasting & Their 5 Key Club
Send us Fan Mail We put Blade and Bow head to head with Blade and Bow 12-Year Solera Reserve and score them on our barrel breakdown scale to see what actually changes in the glass. We also dig into the Five Keys Club, the Solera aging method, and the ongoing tug of war between collecting bourbon and drinking it with friends. • Why Blade and Bow is tied to Stitzel-Weller history and the five bourbon making steps • How the Five Keys Club works and what you get for completing it • What Solera aging means for consistency and blended character • Regular Blade and Bow tasting notes and our category scores • Blade and Bow 12-Year Solera Reserve tasting notes and why the finish stands out • Side by side comparison on flavor, body, and value per dollar • Bottle sharing stories, dusty pours, and why we open special bottles Go to Apple and give us a five-star review. Write a review. A simple question turns into a full-on bourbon reality check: is the standard Blade and Bow the smart buy, or does the Blade and Bow 12-Year Solera Reserve earn that spot on your bar? We taste both side by side, score them live with our Scotchy Bourbon Boys barrel breakdown scale, and get painfully specific about what shows up on the nose, palate, and finish. We also unpack what makes Blade and Bow such a conversation starter: the Stitzel-Weller Distillery connection, the Five Keys Club loyalty program, and the story behind those numbered skeleton keys. If you have ever wondered what “Solera aging” actually means in bourbon, we break it down in plain English and talk about what that process can do for consistency, depth, and that elusive “older whiskey” vibe that brands love to hint at. Then we get to the good part: tasting notes you can actually use. The regular Blade and Bow leans sweet and easy, while the 12-Year Solera Reserve turns up the volume with richer caramel, baked apple spice, oak, and a finish that lingers like a dessert you do not want to end. We also talk value, proof, and why some bottles deserve to be opened and shared instead of saved forever. If you enjoy bourbon reviews, whiskey history, and unfiltered tasting talk, subscribe to the podcast, share this episode with a bourbon friend, and leave us a five-star review so more drinkers can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E11
October 13 · 20 min
We Hang out with Greg Keeley Owner Distiller Larrikin Bourbon Co. at Bourbon On The Banks The Friendliest Bourbon Festival
Send us Fan Mail A bourbon festival can feel like a giant sales floor, or it can feel like a neighborhood party where the whiskey just happens to be world class. We went live from Bourbon On The Banks in Frankfort, Kentucky and caught up with distiller Greg Keeley from Larrikin Bourbon Company, right on the river with the crowds, the volunteers, and that perfect early-October weather. We talk about why this festival hits different: big distilleries keeping it simple, smaller producers getting the freedom to be creative, and an atmosphere where you can actually have a real conversation. Greg also breaks down one of the most meaningful parts of the weekend, the charity auction and a donated single barrel experience that brings a group to the distillery to pick a barrel, bottle it with a custom label, and then raise money again when those bottles sell for charity back home. Then we get honest about the bourbon market. Greg shares how the Australia Series releases performed, including finishes like manuka honey, and why it’s maddening to watch bottles flip on the secondary market for outrageous prices. We also dig into the psychology of scarcity, how collectors chase what they cannot get, and why “making enough for everyone” can weirdly change the way people talk about a brand. If you like bourbon festivals, single barrel picks, craft distilling, and real talk about hype versus hospitality, hit play. Subscribe for more, share this with a bourbon friend, and leave a review with your take: should distillers do more to curb secondary flipping?A bourbon festival can feel like a giant sales floor, or it can feel like a neighborhood party where the whiskey just happens to be world class. We went live from Bourbon On The Banks in Frankfort, Kentucky and caught up with distiller Greg Keeley from Larrikin Bourbon Company, right on the river with the crowds, the volunteers, and that perfect early-October weather. We talk about why this festival hits different: big distilleries keeping it simple, smaller producers getting the freedom to be creative, and an atmosphere where you can actually have a real conversation. Greg also breaks down one of the most meaningful parts of the weekend, the charity auction and a donated single barrel experience that brings a group to the distillery to pick a barrel, bottle it with a custom label, and then raise money again when those bottles sell for charity back home. Then we get honest about the bourbon market. Greg shares how the Australia Series releases performed, including finishes like manuka honey, and why it’s maddening to watch bottles flip on the secondary market for outrageous prices. We also dig into the psychology of scarcity, how collectors chase what they cannot get, and why “making enough for everyone” can weirdly change the way people talk about a brand. If you like bourbon festivals, single barrel picks, craft distilling, and real talk about hype versus hospitality, hit play. Subscribe for more, share this with a bourbon friend, and leave a review with your take: should distillers do more to curb secondary flipping? voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E10
October 10 · 46 min
Inside Barton 1792 With Master Distiller Ross Cornelissen at Kentucky Bourbon Festival
Send us Fan Mail We’re live at the Kentucky Bourbon Festival with Ross Cornelissen, Master Distiller at Barton 1792, talking about how a working distillery builds better flavor without losing consistency. We dig into rye, barrels, yeast, and what “quality” really means when you’re making whiskey for a huge audience. • Ross’s background and why Bardstown feels like home • From cereal engineering at Purdue to fermentation work at MGP • What the Barton 1792 interview process is really like • Learning maturation fast by working in the barrel warehouses • Leading for safety, consistency, and daily operational wins • How barrel-pulling strategy shapes the 1792 Small Batch profile • Upcoming releases like a foolproof Sweet Wheat and XV 15-year cask strength • Why the new 1792 Straight Rye uses the bourbon yeast strain • Rye production realities, aging risks, and balancing spice with sweetness • Defining quality as consistency for core products and uniqueness for special releases www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, blank carries, t-shirts, but not ads yet. Facebook, Instagram, YouTube X, and Apple, iHeart Spotify, and everywhere else. Good friends, equal good bourbon, good times. Make sure you drink responsibly, don't drink and dry, and live nearby on the filter. We hit record at the Kentucky Bourbon Festival and catch up with Ross Cornelissen, Master Distiller at Barton 1792, for a candid, behind-the-scenes talk about what it takes to keep 1792 Bourbon moving forward. Barton is a true working distillery, and Ross explains how that day-to-day reality shapes everything: leadership, safety, barrel management, and the relentless push for consistent quality. Ross shares his unlikely path from Purdue engineering and “I wanted to make cereal” ambitions to falling in love with fermentation, learning the ropes at MGP (Ross and Squibb), and stepping into a role that demanded a crash course in maturation and warehouse strategy. We get specific about flavor, too: how yeast-driven fruit notes, high rye spice, and barrel sugars like caramel, vanilla, and butterscotch can be brought into balance through smarter barrel selection and clear goals for what small batch should taste like every time. Then we dive into new whiskey releases and what bourbon fans should watch for, including a label-approved foolproof Sweet Wheat, the XV 15-year cask strength bourbon (duty-free only), and the new 1792 Straight Rye Whiskey. Ross breaks down why it’s 100 proof, why it uses the same yeast strain as the bourbon, what rye is like to run in production, and why aging rye too long can tip into heavy tannins. If you care about bourbon consistency, straight rye whiskey that still feels approachable, and how Sazerac and Barton 1792 think about quality at scale, this one’s for you. Subscribe, share this with a bourbon friend, and leave a review with your honest take: are you a rye fan or still on the fence? voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E9
October 9 · 1 hr 23 min
Bourbon On The Banks Unpacked
Send us Fan Mail We turn our Bourbon On The Banks weekend into a full Kentucky bourbon playbook, from the Thursday kickoff to the Saturday festival and the late night bottle shares in Frankfort. We break down the stops that matter, the bars that overdeliver, and the Whiskey Thief “Emery’s Pick” bottle that earns a huge score on our barrel breakdown scale. • why Bourbon On The Banks feels bigger than a one day festival • starting the weekend at Whiskey Thief and thieving barrels on the farm • turning the Louisville tasting room into a late night hang with a smoked Old Fashioned • Old Carter Social Club pours, lockers, and trying what you buy • quick hits that derail plans in the best way, Evan Williams bar stops and Old Louisville barrel room time • VIP dinner and auction night that raises money for charity • Frankfurt Bourbon Society meetups and the basement bourbon bar visit • House of Commons as the go to Frankfort bourbon bar for dusties, cocktails, and wild pours • barrel bottle breakdown of Whiskey Thief Emery’s Pick, 7 years and 117.8 proof, scoring 17 out of 18 • running our booth at the festival, podcasting live, meeting listeners, and selling Scotchy Bourbon Boys gear remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, check us out whether you listen to us or watch us, make sure you leave good feedback, join, become members on Apple, leave us a good five-star review and write one A 6 hour bourbon festival sounds simple until you do it the Kentucky way and it turns into a full weekend of barrel thieving, late night pours, and bar stops you’ll talk about for months. We’re coming off Bourbon On The Banks in Frankfort, Kentucky, and we’re laying out the real timeline: the Thursday kickoff at Whiskey Thief, the Friday run through Louisville and the Old Carter Social Club, the VIP dinner and auction, and then the festival itself right on the Kentucky River. If you’ve ever wondered how to plan a bourbon festival trip without missing the best moments, we’ve got you. We also give you the places that made the weekend: Whiskey Thief Distilling Company for uncut, unfiltered, straight from the barrel bourbon and the hands on experience of tasting and bottling; Old Carter Social Club for trying rare expressions in a relaxed setting; and the House of Commons for one of the strongest bourbon bar lineups in Frankfort, including dusty bottles and cocktails that hit after a long day. Along the way, we share the practical stuff too: arriving early, pacing yourself, eating real food, and building in time for the “after hours” hangouts that are half the reason these Kentucky bourbon festivals feel so special. To top it off, we do a full barrel bottle breakdown of a Whiskey Thief “Emery’s Pick” seven year bourbon at 117.8 proof, scoring nose, body, taste, and finish with our signature scale and calling out those baked apple, caramel, and cinnamon notes that made it stand out. If you love bourbon travel, barrel picks, and honest festival talk from the field, hit play, then subscribe, share this with your bourbon crew, and leave us a five star review so more people can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E8
October 7 · 1 hr 27 min
Hillbilly Gangsters And Barrel Strength Bourbon with Steve Smith Co Founder of Uncle Boogie's Distillery
Send us Fan Mail We sit down with Steve Smith of Uncle Boogie’s Distilling Company to taste barrel strength whiskey while he lays out a jaw-dropping Kentucky bourbon history that runs from 1700s settlement to Prohibition scale bootlegging. We talk recipes pulled from old ledgers, why certain barrels taste “like history,” and how he keeps the brand small by letting people bottle straight from the barrel in Louisville. • Steve’s origin story, family research, and discovering a long bootlegging tradition • Uncle Bougie and the Howardstown gang, Prohibition economics, and what the money looked like • Rye at 131 proof, tasting notes, and why we never tell people what to taste • 1779 land grants, corn, rivers, and why the Rolling Fork River Valley mattered • Civil War era whiskey taxation, dry counties, and how enforcement shaped the underground trade • The Sealbach Hotel, Louisville connections, and the claim tying the story to The Great Gatsby • Double oaked bourbon discussion, char choices, oxidation, and evolving glass notes • A pre Civil War “unicorn” mash bill found in a store ledger and what it tastes like • Uncle Bougie’s direct-to-consumer model, bottle-your-own experience, and staying off shelves • Secondary market and bottle flippers, mixed feelings, and long-term sustainability www.scotchybourbonboys.com. Make sure that you follow us on Facebook, Instagram, YouTube X, and also listen to us on Apple iHeart and Spotify. No matter whether you're watching us or listening to us in your car, make sure that you support us, leave good feedback always on Apple. Those five-star reviews are great. Make sure that you join our memberships. We have memberships on Patreon, we have it on YouTube, and we have it on Facebook. Remember, good bourbon equals good times and good friends. Make sure that you drink responsibly, don't drink and drive, and live your life uncut and unfiltered. A tiny Kentucky town shipping hundreds of gallons of illegal whiskey a day sounds like legend until the numbers start lining up. We hang out with Steve Smith, founder of Uncle Bougie’s Distilling Company in Louisville, and he brings receipts, family lore, and a deep Kentucky bourbon history that stretches from Scotch-Irish settlement to Prohibition-era distribution routes into the Midwest. Along the way, we talk about how whiskey moved by river to New Orleans, why corn and limestone water mattered, and how risk and survival shaped the earliest whiskey economy in the Rolling Fork River Valley. Then we do what we do best: taste whiskey and tell the truth. Steve pours us through a barrel strength rye at 131 proof that somehow stays balanced, plus a complex double oaked bourbon that keeps changing in the glass. We get into tasting notes without the usual scripted “you must taste this” nonsense, why proof can change your whole relationship with rye, and how oxidation can mellow a bottle after it opens. If you love barrel proof bourbon, double oaked bourbon, or serious rye, you’ll want to follow the trail here. The wildest thread is the “history in a bottle” angle: a pre Civil War recipe found in an old store ledger that Steve calls a unicorn mash bill, plus a bigger story tying Louisville’s Sealbach Hotel, politics, and bootlegging money to American culture. We also dig into Uncle Bougie’s direct-to-consumer approach, where you taste from the barrel and bottle your own so every bottle is truly one of one, and why staying small can be the smartest move in modern craft distilling. If you enjoy whiskey with real context, hit subscribe, share this with a bourbon friend, and leave us a five-star review so more people can find the show. What note do you chase first in a barrel strength pour: caramel, spice, oak, or something totally unexpected? voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E7
October 6 · 48 min
A Live Bourbon On The Banks Festival Deep Dive Into Yellowstone’s 2026 Limited Edition with Stephen Fante
Send us Fan Mail We catch up with Stephen Fontaine live at Bourbon on the Banks and dig into what makes Yellowstone’s limited releases feel intentional instead of gimmicky. The talk goes from port-cask finishing and proof choices to cigars, conservation, dusty bottles, and how bourbon history is being written right now. • tasting notes and intent behind Yellowstone Limited Edition 2026 with Ruby and Tawny port cask finishing • why 101 proof keeps the whiskey structured and bourbon-forward • how proof changes flavour as much as process and people do • what a Yellowstone packaging refresh could look like while staying true to heritage • why Yellowstone gives back and how conservation connects to the brand story • cigar pairing over “cigar batch” hype and what makes a real match • Rocky Patel collaboration momentum and Honduras cigar festival possibilities • bourbon’s modern era, yeast propagation, and using better tools without cutting corners • dusty bourbon culture in Kentucky and why terroir from past decades is hard to recreate • Stephen’s jump from specialty coffee to bourbon and the standards mindset that carries over Put in your t-shirts, all your swag. Remember Facebook, Instagram, YouTube, and X, Apple, iHeart, and Spotify. And buy yellowstone. A festival tent, a lit cigar, and a pour you can’t find every day, that’s the setting as we welcome Stephen Fontaine live in Frankfurt, Kentucky at Bourbon on the Banks. We get hands-on with Yellowstone Limited Edition 2026 and break down what actually matters to serious bourbon drinkers: the blend, the intent, and the restraint. Stephen walks us through a seven and fourteen-year-old bourbon that’s finished separately in Ruby port casks and Tawny port casks, then remingled to keep it bourbon-forward at 101 proof. If you’ve been burned by finishes that taste like someone dumped syrup into whiskey, you’ll understand why this approach hits differently. From there, we nerd out on proof and why it can shape flavour as much as the rickhouse, the distiller, or the blender. Stephen also hints at broader changes coming to Yellowstone, including how bottles and single barrels might present in the future, all while respecting the history of one of America’s oldest continuously produced bourbon brands. We also talk about what makes bourbon culture special right now, the boom years, how modern technology like yeast propagation raises the quality ceiling, and why today’s releases will be tomorrow’s “legendary” pours. Then the conversation takes a turn we love: Yellowstone isn’t only about what’s in the glass. We dig into giving back, the importance of apex predators, and how conservation ties into the brand’s identity. We wrap with cigar truth talk (pairing beats hype), Rocky Patel connections and Honduras plans, dusty bottle memories, and Stephen’s path from specialty coffee to bourbon, where obsessive standards and tiny details make all the difference. If you enjoy bourbon deep dives with real personality, subscribe, share this with a bourbon friend, and leave a review so more listeners can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E6
October 1 · 35 min
Old-School Bourbon, Made On Purpose with Royce Neeley at The Kentucky Bourbon Festival
Send us Fan Mail We sit down with Royce Neeley to talk legacy, craft bourbon grit, and why Neeley Family Distillery bets on pot still character instead of sourced whiskey. We taste Pappaw’s Legacy Reserve, dig into moonshine and barrel-aged experiments, and hear how Rebecca helps turn big ideas into a real business. • the Papaw persona and why festival stories matter • how our relationship with Neeley grows from early Bourbon Fest meetups into sponsorship • refusing to source whiskey and building credibility the hard way • “Taste Of What’s To Come” and selling young bourbon with honesty • Rebecca’s role in blending, operations, and customer experience • pot still cuts, three-chamber curiosity, and why grain-forward bourbon tastes different • moonshine as a core product plus bottled-in-bond and barrel-aged moonshine plans • Pappaw’s Legacy Reserve tasting notes plus the stolen bottle story • Hidden Barn Tea Party batch for Ohio and how batch releases build a market • the Dark Arts alliance and why collaboration beats competition Find us at Neeley family Distillery.com. You can find me, Royce Neeley, Facebook. You can find us on Instagram as well, and then swing by the distillery, right off Interstate 71, exit 55, Neeley Family Distillery. A $300 bourbon gets poured at a private event, someone turns around, and the bottle is gone. Stolen. That’s how we kick things off with Royce Neeley, because nothing says Kentucky Bourbon Festival like a great pour and a little chaos. From there, we get into the real story: how Neely Family Distillery turns family legacy into bottles people chase, including the “Papaw” connection that still brings fans to the booth years later. We talk craft bourbon the unglamorous way, from refusing to source whiskey to figuring out how to sell early releases without pretending a 14-month bourbon is the final word. Royce breaks down the “Taste Of What’s To Come” approach, why Rebecca becomes a turning point for blending and operations, and how customer service can make or break a growing distillery. If you care about authenticity, Kentucky heritage, and what it takes to build a brand from the ground up, this one lands hard. Then we go deep on flavor and process: pot still bourbon, batch distillation, making cuts, sweet mash, cypress vats, and why Neeley’s whiskey keeps the grain and yeast character even as it ages. We also dig into moonshine strategy, barrel-aged moonshine, bottled-in-bond experiments, and what’s coming next including a barrel-aged absinthe release. Finally, we hit Hidden Barn bourbon and the Ohio Tea Party batch, plus how smart distribution plans create real demand instead of shelf dust. If you enjoy straight talk about modern craft distilling, rare bourbon releases, and the behind-the-scenes decisions that shape taste, hit subscribe, share this with a bourbon friend, and leave us a review with your biggest “worth it” bottle. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E5
September 30 · 1 hr 41 min
What Turns A Bourbon Festival Into A Bourbon Town & We Breakdown Old Elk Cigar Cut Punch Cut
Send us Fan Mail We map out our Bourbon On The Banks weekend in Frankfurt, Kentucky, and share what makes this festival feel different from the bigger Kentucky Bourbon Festival scene. We also run detailed barrel bottle breakdowns of Old Elk Cigar Cut Punch Cut and an OHLQ Armagnac finish, then talk pairing bourbon with cigars without letting either one take over. • our latest Kentucky run and what we learned on the road • Bourbon On The Banks schedule details and how we approach the weekend • why Frankfurt works as a bourbon travel base • reservations, lodging, and how to enjoy the town without festival tickets • Old Elk Cigar Cut Punch Cut tasting notes and scoring • what “cigar blend” means and how we think about balance • Old Elk OHLQ Armagnac cask finish breakdown and why it hits • barrel pick realities, palate fatigue, and tasting strategy • our recommended distillery stops near Frankfurt and Lawrenceburg • Whiskey Thief as the perfect end-of-night hangout Now, remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys Glenn's t-shirts, sometimes bourbon balls, and then also follow us on iHeart, Spotify, Apple, and also YouTube, Instagram, Facebook, and X. And then also, if no matter where you whether you watch us or you listen to us, make sure that you leave good feedback and also become a member, subscribe, do all those fun things. A bourbon festival weekend can either feel chaotic or feel like you’ve cracked the code and we’re aiming for the second one. We’re gearing up for Bourbon On The Banks in Frankfurt, Kentucky, so we lay out how we’re approaching the travel, the timing, the ticket tiers, and the simple stuff that saves your weekend like where to park, when to book reservations, and how to enjoy downtown even if you never step inside the main gate. Frankfurt has turned into a real bourbon destination, and we talk about why its river-town layout, walkable streets, and growing food and bar scene give it a vibe you just don’t get in Bardstown or Louisville. Then we get into what we do best: tasting and scoring whiskey with a full barrel bottle breakdown. We pour Old Elk Cigar Cut Punch Cut and dig into what makes a great “cigar bourbon” even when you’re not smoking on mic. We talk cask finishes like Armagnac, Oloroso Sherry, Tawny Port, and Sauternes, the high malt character Old Elk is known for, and the flavors we’re getting from toffee and baking spice to dark fruit and sweet tobacco. We also talk value, because a cigar-style cask-finished bourbon at a more accessible price changes what’s realistic for everyday drinkers. We keep the momentum going with an Old Elk OHLQ Armagnac cask finish mini breakdown, plus hard-earned advice for festivals and barrel picks like managing palate fatigue so your “best pour” doesn’t disappear after five tastings. We wrap with can’t-miss stops around Frankfurt and the bourbon corridor, including Buffalo Trace, Mattingly, Woodford Reserve, Castle and Key, Glenn’s Creek, and Whiskey Thief for that perfect end-of-night farm hangout. If you’re coming to Bourbon On The Banks or planning a Kentucky bourbon trail trip, hit subscribe, share this with a bourbon friend, and leave us a review so more people can find the show.re voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E4
September 25 · 46 min
We Taste Baker’s 13 And Learn Who Baker Beam Is
Send us Fan Mail We crack open a Baker’s 13 Kentucky Bourbon Festival pick reportedly selected by Baker Beam at 90 years old, then put it head-to-head with another Baker’s 13 to see how much single barrel bourbon can vary. Along the way, we dig into Baker Beam’s real distillery story, why 107 proof works so well, and what makes this particular barrel taste like straight-up caramel-cherry magic. • upcoming whiskey events, charity picks, and bourbon travel plans • who Baker Beam is, his Beam distillery career path, and why the name matters • how Booker Noe created Baker’s Bourbon in the Small Batch Collection • the 2019 shift from small batch to single barrel and why rickhouse location changes flavor • what Baker’s 13 is, why it returns as an annual limited release, and why each barrel tastes different • our barrel knocks scoring system across nose, body, taste, and finish • detailed tasting notes on the Baker-selected barrel, including Luxardo cherry, caramel, brown sugar, roasted peanut, and a long finish • side-by-side comparison with another Baker’s 13 showing more oak, spice, leather, and tobacco tones • quick check-in with Baker’s 7 and why the mouthfeel lands thinner next to 13-year barrels www.scotchyburbonboys.com for all things Scotchy Bourbon Boys. Leave a five star review on Apple. A signed bottle is cool. A signed bottle you actually open and share is the whole point. We sit down with Baker’s 13-year-old single barrel bourbon at 107 proof, including a Kentucky Bourbon Festival selection reportedly hand-picked by Baker Beam himself at 90 years old. That detail sends us down the rabbit hole of who Baker Beam is beyond the label, how he came up through the Clermont distillery, and why Baker’s feels different when the name belongs to someone who spent a lifetime making Beam whiskey, not selling a brand. From there, we trace the evolution of Baker’s Bourbon inside the Jim Beam Small Batch Collection, including the big 2019 switch from small batch to single barrel. If you’ve ever wondered why one “same” bottle can taste nothing like another, this is the heart of it: rickhouse placement, aging conditions, and barrel-to-barrel personality. We also talk through the widely reported mash bill details, what 107 proof does for balance, and why older barrels can deliver incredible texture without turning into an oak bomb. Then we taste. Using our barrel knocks system, we score the festival pick with big notes of caramel, Luxardo cherry, brown sugar, and roasted peanut, plus that oily, velvety mouthfeel Baker’s fans chase. We compare it to another Baker’s 13 that leans more oak, spice, and leather, and we cap the night with a quick reality check against Baker’s 7. Subscribe for more bourbon reviews, share this with a friend who hoards “special bottles,” and leave us a five-star review so more whiskey fans can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E3
September 23 · 1 hr 6 min
Russell’s Reserve 13 Breakdown Eddie Russells 45th Anniversary Bottle
Send us Fan Mail We chase the real origin story of Russell’s Reserve, comparing Wild Turkey’s official timeline with Greg Schneider’s account of how an inventory problem may have forced a new premium bourbon brand into existence. Then we pour Russell’s Reserve 13 (45th anniversary) at barrel proof, score it with our barrel breakdown, and talk about what age, proof, and non-chill filtration do to the experience. • why the question of “who created Russell’s Reserve” still sparks debate • how Wild Turkey’s late-1990s inventory shaped a premium brand strategy • the official Russell’s Reserve timeline versus Greg Schneider’s version • why romantic marketing stories often win over messy operations history • Russell’s Reserve 13 “2.0” and why proof can vary by batch • our barrel bottle breakdown method and the final 17.5/18 score • tasting impressions including caramel-toffee sweetness, heavy viscosity, and a finish that fades faster than the palate • non-chill filtration and the oily mouthfeel factor • the 45-year connection from Jimmy’s tribute to Eddie’s anniversary release • comparing Russell’s Reserve 13 with Russell’s Reserve 15 and how oak changes with age Remember, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. Somebody wrote down the “official” origin story of Russell’s Reserve, but we’re not convinced that’s the whole truth. Tiny goes solo and heads down a bourbon history rabbit hole to answer a question that matters to any Wild Turkey fan: who actually sparked the Russell’s Reserve line, and was it born from a heartfelt tribute, an inventory crisis, or both? We lay out the brand’s published timeline, then stack it against Greg Schneider’s firsthand account from inside Wild Turkey management in 1998. Greg’s version centers on a very unglamorous problem: too much mature bourbon aging in the warehouses when the market wasn’t chasing 10+ year whiskey. From there we talk strategy, “premiumisation,” and why corporate storytelling often turns complicated business decisions into a cleaner, more romantic father-son narrative. Then we get to the glass. We pour Russell’s Reserve 13 year (including the 45th anniversary release at 121.2 proof), discuss the shift away from the classic 114.8-proof expectation, and run our barrel bottle breakdown across nose, body, taste, and finish. We dig into non-chill filtration, that oily mouthfeel, the caramel-toffee sweetness, and where the finish lands, plus a quick comparison with Russell’s Reserve 15 to show how extra age can push oak forward. If you love Wild Turkey bourbon, Russell’s Reserve releases, barrel proof whiskey, and the stories that shape what we buy, hit subscribe, share this with a bourbon friend, and leave us a review so more people can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E2
September 18 · 1 hr 4 min
How Brown-Forman Turned 50 Years Of Chris Morris Into One Bourbon, Kentucky Boy
Send us Fan Mail We taste and rate Brown-Forman’s Kentucky Boy, a resurrected historic label released to honor Chris Morris’s 50-year legacy, and we push past the hype to see if the pour earns the story. We also unpack what’s known and unknown about the blend, why the Kentucky Bourbon Festival was the perfect debut stage, and what bourbon fans should demand from “commemorative” bottles. • Kentucky Boy release details, 100 proof, $99.99 MSRP, one-time limited release • Why resurrecting a dormant label from Brown-Forman’s archives changes the story • Chris Morris’s impact on Old Forester and Woodford Reserve innovations • The mentorship angle with Elizabeth McCall and Caleb Trigo creating the whiskey • What “unprecedented blend” means when components and ages are not published • Tasting notes and Barrel Bottle Breakdown scoring, ending at 16.5/18 • Open it or collect it, and whether Brown-Forman should keep Kentucky Boy alive • How the Kentucky Bourbon Festival has evolved and why that matters • Second Stride charity tie-in and the thoroughbred theme connection If you go to Apple and you leave a five-star review and you write something, we go up. Whether you listen to us or watch us, make sure that you leave good feedback, leave super chats, become members. We even got a Patreon site. A bourbon name that vanished for generations suddenly comes roaring back and it’s not just a label stunt. We’re tasting Kentucky Boy Straight Bourbon Whiskey, a one-time limited release from Brown-Forman that revives a historic brand the company acquired in 1923 and uses it to honor Chris Morris and his 50-year legacy in Kentucky whiskey. The bottle debuted at the Kentucky Bourbon Festival in Bardstown, with Chris Morris signing bottles and the whole release feeling like a real moment in modern bourbon history, not just another shelf drop. What makes Kentucky Boy more than a commemorative keepsake is who built it. Brown-Forman handed the project to two of Morris’s protégés: Elizabeth McCall of Woodford Reserve and Caleb Trigo of Old Forester. The official story calls it an unprecedented blend inspired by whiskeys Morris helped shape, often linked to Old Forester Birthday Bourbon, King of Kentucky, and Woodford Reserve Double Oaked, but the company doesn’t publish component percentages or ages. We talk about what that transparency gap means for serious bourbon fans and why mentorship might be the most meaningful “ingredient” in the bottle. Then we get to the only thing that ultimately matters: the pour. Our Barrel Bottle Breakdown pulls big banana pudding and banana cream pie on the nose, backed by baking spice, apple, and sweet oak. The body shows thick legs and a surprisingly rich mouthfeel for 100 proof, the palate stays flavorful without harsh heat, and the finish keeps that sweet banana note rolling. We score it 16.5/18 and debate the real questions: would you open it or collect it, does resurrecting Kentucky Boy improve the story, and should Brown-Forman keep the label alive for future milestones? If you enjoy bourbon tasting notes, Brown-Forman history, Old Forester and Woodford Reserve deep cuts, and honest talk about festival culture and hype, hit play. Subscribe, share this with a bourbon friend, and leave us a five-star review so more listeners can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S8 · E1
September 16 · 1 hr 50 min
A Behind The Scenes Review of The Kentucky Bourbon Festival
Send us Fan Mail We retrace our 11-day run through Kentucky leading up to the Kentucky Bourbon Festival and tell the real story behind the bottles, the bus tour, the volunteer work, and the people who make Bardstown feel like a second home. We share what went right, what surprised us, and why the best pours often happen outside the official tasting lines. • kicking off Season 8 and setting the festival mission • hunting a 1965 I W Harper Bottled In Bond through Revival Vintage Spirits • using Bardstown as the perfect bourbon travel hub • early distillery stops and gift shop strategy at Jim Beam and Heaven Hill • hosting Dan McKee for dinner plus a night that goes sideways fast • Louisville barrel thieving with Tegrity and a visit with Amin • volunteering to load in distilleries and how the festival runs backstage • tasting Dark Arts releases with Macaulay Minton in Lexington • Scotchy Bourbon Boys bus tour stops at Whiskey Thief Four Roses and Buffalo Trace • picking a Whiskey Thief barrel and how to find the Scotchy pick • Bourbon In The Air highlights plus why some lines feel worth it • Old Forester Kentucky Boy release and our take on value vs price • Whiskey House events and the My Kentucky Home dinner train • meeting Jim Gaffigan and gifting bacon bourbon balls • wrapping the weekend with final bottle pickups and goodbyes Remember www.scotchybourbonboys.com for all things scotchy bourbon boys, Glenn Carons and t-shirts are available. Whether you listen to us or you like us, make sure that you leave good feedback, especially on Apple. Write a review, give us five stars, that helps us out so much. Eleven days. Multiple towns. More bottles than we planned. Season 8 starts with our full Kentucky Bourbon Festival travel diary, from the first volunteer meeting in Bardstown to the last goodbye pour on the way home. We talk through the real mechanics of doing bourbon country the right way: where to base yourself, how to book meals and tastings, when to buy early, and how to avoid burning out your palate before the main events even begin. We get into the moments that made this year different: tracking down a vintage 1965 I W Harper Bottled In Bond through Revival Vintage Spirits, stacking distillery stops like Jim Beam and Heaven Hill, and hosting Michter’s master distiller Dan McKee for a laid-back dinner that turns into a night none of us will forget. We also hit Louisville for barrel thieving at Tegrity and a visit with Amin, then head to Lexington to taste Dark Arts festival releases with blender and owner Macaulay Minton. Once the Kentucky Bourbon Festival events kick off, we break down what worked: smoother Will Call, better line flow, strong food, and a media tent setup that makes live interviews and quick conversations easier. We share highlights from our Scotchy Bourbon Boys bus tour with stops at Whiskey Thief, Four Roses, and Buffalo Trace, including a Whiskey Thief barrel pick you can ask for by name. And yes, we also tell the story of meeting Jim Gaffigan and handing over bacon bourbon balls. If you love bourbon, Bardstown, barrel picks, and the culture behind the glass, hit play, subscribe, and leave us a review so more bourbon fans can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S7 · E104
September 4 · 53 min
King Car A Bourbon Drinker’s Guide To Taiwanese Single Malt
Send us Fan Mail We put our “whiskey without borders” promise to the test by tasting King Car Taiwanese single malt finished in bourbon barrels and arguing over the wildest notes we find. We score it nose, body, taste, and finish, then stack it up against bottles like Highland Park 12 and Johnnie Walker Green before we shift into Kentucky Bourbon Festival plans. • Why international whiskey belongs on a bourbon-forward show • King Car’s tropical fruit nose: pineapple, mango, banana, vanilla, caramel • Bubblegum, suntan lotion, and other “you had to be there” aroma calls • Mouthfeel talk: oily, viscous, then gently drying • Smoke and leather notes without heavy peat • Barrel Bottle Breakdown scoring system and our final average score • Finish debate: medium vs long and the lingering licorice-anise edge • Comparison pours and what bourbon drinkers might like best • Kentucky Bourbon Festival logistics and where to find us • Bourbon balls made with maple-finished bourbon and long-soaked pecans www.scotchybourbonboys.com If you watch us or if you listen to us, make sure that you leave us good feedback If you listen on Apple, leave us a good five-star review and give us a review If you’re coming down to the Kentucky Bourbon Festival, come check out the Scotchy Bourbon Boys, come find us, say hello, and let’s have a pour or two A single malt from Taiwan finished in bourbon barrels sounds like a mashup, but the glass tells a real story. We pour King Car and immediately start chasing notes that feel both familiar and surprising: pineapple acidity, mango smoothness, vanilla sweetness, light caramel, and a nostalgic bubblegum aroma that sparks a full-on debate. If you’re a bourbon drinker who wants to explore international whiskey without diving straight into heavy peat, this tasting is built for you. We break the whiskey down the Scotchy Bourbon Boys way, scoring nose, body, taste, and finish, and we get specific about what’s working and what isn’t. The nose shines with fruit and dessert-like sweetness, the body brings an oily, viscous mouthfeel, and the palate shifts quickly into gentle smoke and a dry leather-oak edge. Then we argue about the finish, because some pours disappear fast and others hang around in the back of your throat like a “ghost note” for the rest of the night. We even float the idea of an “after aroma” category for the empty glass, because sometimes that’s where the best whiskey memories live. To help you place King Car in your own collection, we compare it to familiar bottles like Highland Park 12 and Johnnie Walker Green, calling out peat level, fruit character, and smoke intensity in plain terms. After the tasting, we pivot into real-world whiskey life: Kentucky Bourbon Festival travel plans, where you can find us on the grounds, and the homemade bourbon balls we’re bringing along for friends and fellow fans. If you enjoy bourbon, single malt, Scotch comparisons, and honest tasting notes, subscribe and share this one with a whiskey buddy. Leave us a five-star review on Apple Podcasts, and drop a comment with the one flavor note you always chase when you try a new single malt.7 voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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S7 · E103
September 2 · 1 hr 19 min
Can Limited Edition Festival Only Releases Fill in For Allocated Releases From The Festival
Send us Fan Mail We get ready for the Kentucky Bourbon Festival and relive how a bourbon trip becomes a mix of friends, schedules, and chasing the next great pour. Then we dig into why Michter’s keeps winning us over and argue about whether festival bottle lines count as real bourbon hunting. • Kentucky Bourbon Festival plans with the full crew, house schedule, and bus tour energy • Bourbon balls for the holidays, merch updates, and where to follow us online • Why Michter’s shelf lineup stays consistent and drinkable • Quality-first releases versus mash bill transparency, including skipping a 10-year release • The Michter’s rye bottles that changed our minds and shaped our palates • Bottle-your-own at Michter’s Fort Nelson, anniversary pours, and the chair story in Shively • What went wrong with last year’s long lines and limited allocated bottles • How Jim Beam handled festival sales better, plus why single barrels matter • Whether a festival-only batch release solves the problem or kills the hunt Please, please leave us a five-star review with a review about what you like about us Waiting in a bourbon line for two hours and walking away with nothing changes how you see a festival. We’re gearing up for the Kentucky Bourbon Festival with the whole crew, but we also want to talk honestly about what worked, what didn’t, and what we hope gets fixed this year, because the festival is supposed to feel like the Super Bowl of bourbon, not a lesson in frustration. We spend a big chunk of time on Michter’s, one of our favorite distilleries to drink and to visit. We talk through why Michter’s Sour Mash and their core lineup are such reliable pours, how their team protects a consistent flavor profile, and why they’re willing to skip a release when it doesn’t meet their standard. It turns into a real conversation about whiskey transparency versus quality: do you need the mash bill, or do you trust what’s in the glass? Then we jump back into festival strategy. We break down last year’s Kentucky Bourbon Festival bottle situation, the Heaven Hill line chaos, and why Jim Beam’s setup felt smoother for actual festival-goers. We also spotlight festival single barrel picks as a smart move when allocated bottles get messy, and we dig into a rumor we’ve heard about a Kentucky Bourbon Festival only release designed to keep people from leaving empty-handed. Of course, that leads to our favorite argument: is the festival still “the hunt,” or is it a stocked pond where you just choose your fish? If you love bourbon travel, distillery visits, allocated bottle drama, and honest tasting talk, hit play. Subscribe, share this with your bourbon crew, and leave us a review so more whiskey fans can find the show. voice over Whiskey Thief If You Have Gohsts Support the show https://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/
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Showing 1–20 of 28 episodes