The Scotchy Bourbon Boys

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 
• runn...

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 
• wh...

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 ch...

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 q...

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 consiste...

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...

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 

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...

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 13...

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 li...

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 h...

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...

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...

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 Re...

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 Woodfo...

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 gi...

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...

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 trans...

Send us Fan Mail

We sit down with Ansey and Renee to map out Bourbon On The Banks and why a Kentucky River setting, capped tickets, and smart logistics make it feel more like a great hang than a crowded scramble. We share how to plan your pours, find the best single barrel picks, and build a full Frankfort weekend that still gives back big to local charities. 
• riverfront park layout in downtown Frankfort and why it changes the vibe 
• controlled growth, limited ticket sales, and Twilight tickets to reduce bottlenecks 
• Thursday bourbon boat event and...

Send us Fan Mail

We go head to head on Knob Creek 12 Year 2026 at 100 proof versus the rare 121.2 proof cask strength release, asking whether proof actually equals better flavor. The 100 proof impresses with balance and peanut brittle notes, then the cask strength lands a rich butterscotch finish that blows past our scoring scale. 
• upcoming Bourbon on the Banks and Kentucky Bourbon Festival plans 
• why we start with the lower proof first in a fair tasting 
• Knob Creek history, Beam small batch roots, and personal Knob Creek stories 
• what “cask strength” means and why adding water was...

Send us Fan Mail

We catch up with Rebecca Neely on what’s new at Neely Family Distillery, from a hidden speakeasy room to a rare three-chamber still that’s finally running. We also get deep on blending, finishing, and festival releases, plus the behind-the-scenes chaos of a surprise New Orleans wedding. 
• the speakeasy room and how guests stumble into it 
• what a three-chamber still is and why it matters in Kentucky whiskey history 
• first agave spirit plans and how they’ll barrel-age it 
• why finished bourbon is a creative choice rather than a cover-up 
•...

Send us Fan Mail

We taste Buffalo Trace’s three CRC certified kosher whiskeys and dig into the real reason they exist: Passover rules turn barrel aging into an ownership puzzle that has to be solved years in advance. Along the way, we compare profiles, argue about whether 94 proof is the sweet spot, and decide which bottle is genuinely worth the hunt. 
• overview of the Buffalo Trace kosher lineup and why it is released after Passover 
• what kosher whiskey means beyond ingredients like grain, water, and yeast 
• why Passover creates an ownership challenge for whiskey agi...

Send us Fan Mail

We sit down with Randy Prasse president of the Kentucky Bourbon Festival, to talk about how the event sold out at warp speed and why the real reason people return is the friendships and the shared pours. We also dig into what’s new on the grounds this year, how distilleries are using the festival for launches, and what it takes to keep lines, gates, and expectations under control. 
• sold-out ticket demand and what it signals about bourbon fans 
• keeping the festival’s core as a social reunion, not just bottle chasing 

Send us Fan Mail

We sit down with the founders of KO Distilling to trace how a Ravens game conversation turned into a Virginia craft distillery with serious bourbon and cask strength rye. We get candid about equipment upgrades, control-state distribution, barrel strategy, and why barrel picks with a cigar club can become a real community engine. 
• the origin story from Merchant Marine Academy to a third career in distilling 
• learning licensing, regulation, and taxes while building a distillery from scratch 
• hiring a head distiller with chemical engineering and distilling science training 
• how military and...

Send us Fan Mail

We turn the Four Roses 10 Recipe Tasting Kit into a hands-on bourbon class, testing how two mash bills and five yeast strains can reshape flavor in the glass. We rank our favorites, compare the kit to an OBSK single barrel, then build a custom blend to chase the perfect balance of sweet, fruit, and spice. 
• quick sponsor shout and housekeeping plus where to watch and listen 
• why Four Roses matters plus the brand history from Prohibition to its US comeback 
• the 10-recipe system explained using two mash bills and five yeast str...

Send us Fan Mail

We put Maker’s Mark Star Hill Farm American Wheat Whiskey 2025 and 2026 in the ring and score them side by side to see what changed and which one drinks better. Along the way, we get into why wheat needs oxygen, why Maker’s Mark is treating this as a vintage-style annual release, and how regenerative agriculture connects to flavor. 
• why Star Hill Farm exists and why it is not bourbon 
• Maker’s Mark shift from one mash bill to experimentation 
• regenerative agriculture and why “grain matters” 
• why wheat whiskey can improve after open...

Send us Fan Mail

One great bourbon story can change your whole drinking life, and Ed Blake’s starts with a bottle he avoided for years. After a bad early run-in with bourbon, he returns to it later through a Pappy Van Winkle 15 and suddenly the rabbit hole opens. From there, we follow the real path from enthusiast to trusted palate: learning how to taste, learning how to talk about flavour, and learning how to help other people find what they actually like. 

Ed (Rising Tide Spirits) shares how barrel picks and community feedback sharpened his...

Send us Fan Mail

We sit down with Bill McBrayer to trace how a forgotten Kentucky bourbon legacy turns into a living brand, starting with a family story, a trademark deadline, and a mash bill hidden in the historical record. We talk through the hard parts of building a whiskey company the right way, plus the joy of watching family history become something you can taste and share. 
• the moment a trademark requirement forces real bourbon production 
• digging up William Harris McBrayer’s story and why it matters to bourbon history 
• finding the 1870 mash bill refere...

Send us Fan Mail

We dig into why bourbon demand cooled after years of explosive growth and why that shift could be a gift to craft distilleries that focus on quality and real relationships. We swap stories from the trail, debate what “craft” even means, and share how pricing, distribution, and the fading secondary market are changing what bottles people actually buy. 
• bourbon boom context and what changed after 2023 
• why craft distilleries struggled early with young stock and pricing 
• how direct shipping, local shelves, and tasting rooms reshape the playing field 
• Iron Fish and the Mad Angl...

Send us Fan Mail

We go deep on Booker’s Bourbon and put two 2026 batches head to head, chasing the uncut, unfiltered barrel-strength experience Booker Noe wanted people to taste. Big Easy Batch brings the classic Beam backbone while Milkshake Batch surprises us with dessert-like sweetness that still feels unmistakably Booker’s.

• why Booker’s stands out as uncut, unfiltered, barrel strength bourbon with real batch variation 
• where Booker’s comes from in the Jim Beam lineup and why the flavor profile is a bourbon benchmark 
• pricing and availability differences across states and how we track rel...

Send us Fan Mail

We sit down with Alex Castle and Matt Grove to talk about how Augusta Distillery grows fast without losing its cask strength, unfiltered identity. We dig into the Ohio OHLQ collaboration, why the $59 small batch matters, and how meeting people in stores and at festivals turns shelf bottles into home bar staples. 
• why Augusta moves from single barrels into three to six barrel small batch while keeping a single barrel mindset 
• how the Ohio OHLQ custom small batch and Buckner’s 13 release land with fans across the state 
• why cask strength an...

Send us Fan Mail

We sit down with Greg from Hayner Distilling to trace a 150-year Ohio whiskey legacy from 1866 through Prohibition to a modern revival built on blending, transparency, and great barrels. We also dig into what makes a memorable tasting-room experience and why limited releases and community events can pull people off the shelf and into the story. 
• Hayner Distilling history from 1866 to Prohibition to a 2020 relaunch 
• Rebuilding the brand by reverse-engineering a 1904 bottle sample 
• Why Hayner uses Bardstown Bourbon Company for contract distilling 
• Blending philosophy vs single barrels, chasing complexity over “smooth...

Send us Fan Mail

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 engineeri...

Send us Fan Mail

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...

Send us Fan Mail

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 fermentat...

Send us Fan Mail

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 an...

Send us Fan Mail

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 mod...

Send us Fan Mail

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...

Send us Fan Mail

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 Ar...

Send us Fan Mail

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...