The Scotchy Bourbon Boys

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 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/

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. 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/

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 the Whiskey Thief kickoff night  • Four Roses pub stroll details and why pacing matters  • how bottle sales work, including Capital Cellars for out-of-state distilleries  • bottle check with the Shriners so you can shop without carrying everything  • what’s new this year, including more seating, shade, and sponsor lounge space  • festival barrel picks and why they sell out fast  • Friday night VIP reception and charity auction with special pours and experiences  • free community events and the Saturday Bourbon Women tent programming  • food and hydration strategy for a safer, better whiskey festival day  Go to bourbononthebanks.org and go to the contact section and send an email to us if you want to be put on the waiting list for any of the tickets.  Whether you listen to us or you watch us, make sure that you leave good feedback and you do things like become members or leave super chats.  A great bourbon festival shouldn’t feel like a contact sport, and Bourbon On The Banks proves it. We’re back on the mic with Ansey and Renee to break down what makes this Frankfort, Kentucky whiskey festival different: a Kentucky River park setting, intentionally capped crowds, and a weekend layout that rewards people who come to taste, learn, and actually enjoy the day. If you’ve ever left a festival thinking “I waited in lines more than I sampled,” this conversation is for you.   We talk ticket strategy and timing, including Special Access, Early Access, General Admission, and why Twilight tickets are a smart move for locals or anyone who wants a shorter visit with fewer choke points. You’ll hear practical tips on pacing, hydration stations, and the underrated win of eating a real meal before high-proof pours. We also get into the festival’s bottle game: distilleries can sell on-site, out-of-state brands run purchases through Capital Cellars, and the Shriners bottle check keeps you from hauling glass all afternoon while supporting a great cause.   Then we zoom out to the full Bourbon On The Banks weekend experience: the Thursday kickoff at Whiskey Thief, the bourbon boat event, the Four Roses pub stroll across downtown, Friday’s food pairing, and the VIP reception and charity auction where special pours often show up that you won’t see on Saturday. We also cover festival barrel picks worth hunting, new comfort upgrades like more seating and shade, the Bourbon Women tent sessions that are open to everyone, and how the event continues to push serious dollars back into local charities.   If you’re planning your first trip or tightening your game plan for this year, hit play, share this with your festival crew, and leave us a review so more bourbon fans can find the show. What bottle or distillery tent are you chasing this year? 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/

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 the original intent  • our barrel bottle breakdown scale for nose, body, taste, and finish  • tasting notes on the 100 proof 12 year, including cinnamon, caramel, vanilla, peanut brittle, leather and oak  • tasting notes on the 121.2 proof cask strength, including richer caramel, vanilla chew, butterscotch, and a long sweet finish  • final scores and which bottle we would share for which occasion  Remember, www.scotchybourbonboys.com for all things scotchy bourbon boys.  Same age statement, same distillery DNA, two very different proof points. Tonight we put Knob Creek 12 Year 2026 at 100 proof against the limited Knob Creek 12 Year Cask Strength 2026 at 121.2 proof and chase one question all the way down the glass: does higher proof really mean more flavor, or does the standard release win on balance? We start with what makes Knob Creek a modern classic in Kentucky bourbon: long aging, heavy oak influence, caramel and vanilla, and that unmistakable Beam family nuttiness. Then we break down what “cask strength” and “barrel proof” actually change in the final bottle, from mouthfeel and finish to how alcohol heat can either hide flavors or amplify them. We also use our Barrel Bottle Breakdown rating scale so you can follow the nose, body, taste, and finish in a clear, repeatable way. The 100 proof 12-year delivers big with cinnamon, brown sugar, dried apple, caramel, and a peanut brittle note that screams Knob Creek. Then the cask strength surprises us with a richer caramel-vanilla nose and a butterscotch-driven finish that drinks shockingly easy for 121.2 proof, earning a score so high it breaks our scale. If you love bourbon reviews, tasting notes, and honest proof debates, this pour is for you. Subscribe, share this with a bourbon friend, and leave a review on Apple or your favorite podcast app so more people can find the show. 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/

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  • how Neely thinks about barrel picks, naming, and special collaborations  • what changes in flavor as whiskey ages and oak takes over  • getting Neely whiskey into Ohio and what the distribution process is really like  • blending as a craft, including sampling technique and quality control before bottling  • absinthe culture, the 1890s absinthe still, and a four-year aged absinthe release  • Kentucky Bourbon Festival plans including a 10-year bourbon and the banana batch four-grain  www.scotchyburbonboys.com. Remember drink responsibly, don't drink and drive, and go out and live your life uncut and unfiltered.  A hidden speakeasy door at a Kentucky distillery is fun, but the real surprise is what’s happening behind the scenes. Rebecca Neely joins us to talk about how Neely Family Distillery keeps pushing forward with hands-on barrel picks, relentless day-to-day work, and a very specific obsession with chasing flavors you can’t find anywhere else. If you’re into craft bourbon, Kentucky distilling history, and the reality of building a spirits brand with a small team, this conversation goes straight to the source.   We spend serious time on their three-chamber still, one of the rarest setups you’ll find in modern American whiskey. Rebecca breaks down why it’s so difficult to run, what they’ve already distilled on it, and why their next move is an agave spirit, plus plans to barrel-age it and experiment with finishes down the road. From tequila and gin barrels to a sotol finish that “tastes like fireworks,” we talk about the point of finishing, why “finished bourbon means bad bourbon” is a myth, and how blenders protect their reputation by fixing a blend before it ever reaches a bottle.   Then we zoom out to what’s happening in the market: getting into Ohio distribution, why strict shipping rules can actually save your product, and why the “bourbon bubble burst” narrative misses the bigger truth that experiences and authenticity are what fans chase. We also nerd out on Neely’s absinthe, made on a dedicated 1890s absinthe still, including a new four-year barrel-aged absinthe, and we preview Kentucky Bourbon Festival drops like their first 10-year bourbon release and the cask-strength banana-note four-grain. Subscribe, share this with a bourbon friend, and leave a review so more listeners can find the show. 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/

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 aging in barrels  • how Buffalo Trace and the Chicago Rabbinical Council structure barrel ownership and tracking  • why dedicated barrels and flushed bottling lines matter for kosher certification  • tasting the rye recipe bourbon with caramel, cherry and a surprising dusty note  • tasting the wheat recipe bourbon for softness, fruit, vanilla and candied toffee  • tasting the straight rye for spice, citrus, clove and a minty finish  • whether “normal bourbon” is already kosher and why certification is different  • proof talk and why the rye feels like it wants barrel proof  • final verdict on which bottles collectors and drinkers should chase  Remember www.scotchybourbonboys.com for all things. Scotchy Bourbon Boys.  No matter whether you listen to us or you watch us, make sure you leave us good feedback. An Apple, leave us a really good review and a five-star.  Kosher whiskey isn’t a blessing on a bottle, it’s a production and logistics problem that has to be solved years before the first pour. Tonight I crack open a sealed trio from Buffalo Trace Distillery: Kosher Rye Recipe Bourbon, Kosher Wheat Recipe Bourbon, and Kosher Straight Rye, all at 94 proof and all produced under Chicago Rabbinical Council (CRC) supervision. If you’ve ever wondered what “CRC certified kosher” actually means for bourbon and rye, this story gets surprisingly practical, surprisingly nerdy, and genuinely fascinating. We walk through the Passover challenge that makes whiskey different from most foods: bourbon matures for years, so you can’t simply adjust a recipe for one week and call it done. That leads to the core question of ownership during Passover, and the solution Buffalo Trace put in place starting in 2012, including dedicated barrels, separation and tracking in the warehouse, and bottling line flushing to avoid any contact with non kosher spirits. The timeline matters too, from early planning around 2010 to the first release in 2020, because it shows how far ahead a kosher bourbon program has to be designed. Then we get to what’s in the glass. I compare the kosher rye recipe bourbon against standard Buffalo Trace and get hit with caramel, cherry, and a “dusty” note that feels like a throwback. The wheat recipe bourbon leans softer and sweeter with fruit, vanilla, and a candied toffee vibe, while the straight rye brings spice, citrus, clove, and a minty finish that rye fans may love. We also tackle the question everyone asks: isn’t most straight whiskey already kosher, and does knowing the process change how you value the bottle? If you enjoyed this deep dive into kosher bourbon, Passover constraints, and Buffalo Trace tasting notes, subscribe, share the episode with a whiskey friend, and leave us a five-star review so more people can find the show. 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/

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  • growth in distilleries, brands and SKU variety across the weekend  • barrel picks and why a Kentucky Bourbon Festival label now matters  • Bardstown’s transformation and the festival’s impact on local business  • new entry gates, VIP-only access windows and smoother flow  • the Speakeasy upgrade and the push toward corporate hospitality  • craft distilleries, brand eligibility and how connections keep brands alive  • bottle lines, scarcity, entitlement and smarter systems like tokens  • volunteering, staffing and building a team that can execute at scale  • trip planning tips, hydration, designated drivers and responsible drinking  kybourbonfestival.com  scotchyburbonboysall.com  Make sure you leave good feedback and also become a member or do super chats. Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.  Tickets vanish, lines form, and suddenly Bardstown feels like the center of the bourbon universe. We’re joined by Randy Prasse, president of the Kentucky Bourbon Festival, to unpack how the festival sold out like a rock concert and what that demand says about bourbon right now. Spoiler: the hype is real, but the best part is still the people, the reunions, and the conversations you only get when distillers and fans are sharing the same space. We get into what’s changing on the ground for this year’s Kentucky Bourbon Festival in Bardstown, Kentucky: a second general admission gate to move crowds faster, tighter protection of the VIP entrance during key hours, and a new Speakeasy-style upgrade that hints at bigger corporate hospitality plans ahead. Randy also shares how the layout is staying familiar while the experience keeps leveling up, from the craft distillery area to education spaces and activations that make you want to visit a brand’s home distillery after you taste with them. Then we go straight at the hot-button topics bourbon fans actually care about: barrel picks (around 30 this year), festival-only releases, and the hard truth of allocated bottles and long lines. We talk solutions like token systems, producing special festival bottles in enough volume to reduce frustration, and why responsible drinking has to be part of the plan for a three-day tasting marathon. If you’re planning bourbon tourism, chasing a rare pour, or just curious how a major whiskey festival runs, this conversation gives you the real mechanics behind the magic. Subscribe for more bourbon stories, share this with your festival crew, and leave us a review so more whiskey fans can find the show. What’s the one bottle or booth you’d build your weekend around? 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/

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 engineering habits show up in process, safety, and consistency  • the shift from pot still whiskey to a continuous column still and what it changed  • building a tasting room experience inside an industrial warehouse space  • naming the brand, winning trademarks, and why Bare Knuckle fits KO  • developing rye from early young releases to older cask strength expressions  • blending for consistency, setting aside unicorn barrels for single barrels  • barrel sourcing with Kelvin Cooperage and navigating shortages  • cracking Virginia ABC distribution and pitching for shelf space  • online sales via retailers and why hazmat bourbon sells fast  • cigar club barrel picks, pairing notes, and the hands-on bottling and labeling day  www.scotchyburbonboys.com for all things, Scotchy Bourbon Boys. Check out our t-shirts, our Glen Karens, and then also follow us on Facebook, YouTube, Instagram, and X along with Apple iHeart and Spotify. Leave good feedback, become a member  A craft distillery doesn’t get built on vibes, it gets built on hard lessons, tight process, and a lot of unglamorous decisions. We’re joined by the team behind KO Distilling in Manassas, Virginia, the makers of the Bare Knuckle line, to unpack how two longtime friends and Merchant Marine Academy grads turned a “what if we started a distillery?” moment into real whiskey on real shelves. We talk about the early reality most people never see: licensing, control-state rules, taxes, and the constant need to learn fast without cutting corners. They explain why their engineering and military backgrounds actually matter in a distilling operation, from pumps and valves to boilers, safety, and repeatability. Then we get nerdy about the production side, including the jump from pot still distilling to a Vendome continuous column still, and how they kept their bourbon and rye profile consistent while scaling. From there, we dig into what whiskey fans are chasing right now: cask strength rye, single barrels, and the “unicorn barrel” you just can’t blend away. We also cover barrel sourcing with Kelvin Cooperage, the economics of distribution through Virginia ABC, online ordering across multiple states, and a limited hazmat bourbon release that disappeared fast. Finally, we bring in a cigar club that does KO barrel picks to share what bottling day is like when fans help label, proof, and take the bottles home. If you enjoy craft bourbon, Virginia rye whiskey, and behind-the-scenes distillery stories, subscribe, share this with a whiskey friend, and leave us a review. What bottle would you want to pick from a barrel? If You Have Gohsts voice over Whiskey Thief 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/

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 opening  • 2025 release proof age mash bill and tasting notes  • our barrel bottle breakdown scoring system  • 2026 release mash bill changes and what they do to flavor  • head-to-head verdict plus a simple blend idea if you own both  www.scotchyburbonboys.com for all things Scotchy Bourbon Boys.  Make sure you leave good feedback that that's fantastic on, especially on Apple, please.  And then also become members. You can become a member on Facebook, you can become a member on YouTube. And super chats are always greatly appreciated.  Maker’s Mark spent nearly 70 years defending one core mash bill, so when Star Hill Farm American Wheat Whiskey shows up as a yearly, changing release, we have to treat it like a real moment in modern American whiskey. We line up the first two annual releases, 2025 vs 2026, taste them with our barrel breakdown scoring, and answer the question every curious whiskey fan is asking: which one actually drinks better right now, and why?   We also dig into what makes this project different from a typical “new expression.” Star Hill Farm is built around wheat as the star, not corn as the safety net, and it’s tied directly to Maker’s Mark’s push for regenerative agriculture and a grain-forward philosophy. We talk about why soil health and farming practices matter for long-term whiskey quality, and why this release is designed to evolve like a vintage rather than taste identical every year.   Then we get practical. Wheat can change dramatically after you open a bottle, and we share the cap-off, let-it-breathe approach that transformed the 2026 pour from too oaky into a dessert bomb. Expect tasting notes like cherry cola and toasted oak on the 2025, then caramel, vanilla, and an unmistakable “Milk Duds” finish on the 2026, plus the mash bill changes that help explain the swing. If you’ve got both bottles, we even float a simple blending idea to see what happens in your own glass.   If you enjoy cast strength whiskey reviews, Maker’s Mark tasting notes, and smart whiskey talk that stays grounded in what you can taste, hit subscribe, share this with a bourbon friend, and leave us a review so more people can find the show. If You Have Gohsts voice over Whiskey Thief 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/

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 Angler approach to storytelling and limited releases  • Whiskey Thief and the bottle-your-own barrel experience as a draw  • flippers, the secondary market peak, and why higher MSRPs squeezed resale margins  • what separates craft from big producers, including scale, access, and experimentation  • panel shout-outs to surprising producers and standout distillery tours  Make sure that you do the things like become a member or become a member on YouTube, leave super chats, everything that's there  Bourbon didn’t “die” overnight. It got normal again, and that’s a bigger deal than most people realise. We look at what happened after the 2015 to 2023 bourbon boom, why whiskey sales cooled, and how that pressure is forcing everyone from legacy brands to tiny craft distilleries to prove their worth with flavour, value, and trust instead of pure hype. We talk through what makes craft distilleries uniquely resilient right now: smaller production targets, tight local followings, direct-to-consumer shipping, and an experience-first business model built around tasting rooms, clubs, single barrels, and limited releases. We dig into Iron Fish as a case study in how branding and storytelling can actually deepen a whiskey’s identity, including the Mad Angler concept and why community events and raffles keep fans coming back. Then we compare that to distillery destinations like Whiskey Thief, where the “fill your own bottle” barrel-thieving approach turns a purchase into a memory you’ll talk about all year. We also get practical about the money. Distribution is expensive, shelf space is brutal, and when classic bottles sit at $35 to $60, a $90 craft bottle has to earn it. We break down how flippers and the secondary market peaked, why rising MSRPs changed the math, and what “quality over hype” looks like for today’s more intentional whiskey buyer. If you care about craft bourbon, bourbon tourism, the bourbon trail, and where American whiskey is headed next, you’ll leave with a clearer map. Subscribe wherever you listen, share this with a bourbon friend who’s tired of chasing unicorns, and leave a review with the craft distillery you think deserves more attention. If You Have Gohsts voice over Whiskey Thief 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/

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 and no dilution stay non-negotiable for the brand  • the real work behind barrel picks, blending decisions, and building a balanced flavor profile  • why pricing is part of trust, giving new drinkers a lower risk way to try Augusta  • what “boots on the ground” tastings change for a brand in a crowded bourbon market  • how Augusta’s distillery experience keeps evolving, from tours to bottle your own to cocktails  Whether you listen to us or you watch us, make sure you leave us good feedback.  A $59 bourbon can sound like a compromise until you taste what Augusta Distillery is putting in the bottle. We’re joined by master distiller Alex Castle and brand ambassador Matt Grove to unpack the thinking behind Augusta’s cask strength small batch, built from six barrels and designed to drink with the same care you’d expect from a single barrel program. No dilution, unfiltered, and largely made from 7 to 9 year old bourbon, it’s positioned as a real entry point for people who have stared at premium Buckner’s bottles and thought, “I need to taste this before I bet that kind of money.” We also get into Augusta’s Ohio push with OHLQ and what it’s like taking the show on the road, hitting tastings across Cleveland, Columbus, and Cincinnati at some truly weird hours, then finding lines of fans already waiting. If you know Ohio, you know the love for weeded bourbon runs deep, so we talk about the reception for Augusta’s weeded single barrel and why face to face tastings still matter in a world of constant releases and crowded shelves. Along the way we swap festival stories, explain why barrel picking and blending is harder than it looks, and tease what Augusta is planning for Kentucky Bourbon Festival. If you’re hunting bottles, planning a bourbon tourism trip, or just want a cask strength pour that overdelivers for the price, this conversation gives you the context and the practical tips. Subscribe, share this with a bourbon friend, and leave us a review so more listeners can find the show. If You Have Gohsts voice over Whiskey Thief 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/

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 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  www.scotchybourbonboys.com. Make sure whether you listen to us or you watch us to become a member, subscribe, leave good feedback, all that stuff.  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. 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/

Send us Fan Mail We sit down with Drew Thorne of Silverthorne 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 Silverthorne 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 If you're interested, come to our website. You can drop your email into our we've got a whiskey group, drop your email in there. That'll put you on the mailing list. A lot of brands talk about “blending” like it’s just mixing. We wanted the real thing, so we brought on Drew Thorne from Silverthorne 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 Silverthorne 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? 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/

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 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. 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/

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 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  www.scotchybourbonboys.com for all things scotchy bourbon boys, t-shirts, glends, contact me direct or do it right through the website  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. 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/

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 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   darkartswhiskey.com on the bottle shop tab there   Make sure that you leave good feedback, five-star reviews, everything like that   And also on YouTube, become a member and then consistently, like Kirk does, leave us with super chats 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/

Send us Fan Mail 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  www.scotchyburbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts, check it out there or contact me direct.  Whether you watch us or you listen to us, make sure that you become like a top shelf member that Kirk has become and leave super chats on YouTube or five-star reviews on Apple.  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. 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/

Send us Fan Mail 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.  If you're listening to us on like Apple, make sure you go to Apple, give us a five-star review.  If you're watching on YouTube, become a member or leave us super chats.  Make sure that you drink responsibly. Don't drink and drive. 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? 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/

Send us Fan Mail 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? 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/

Send us Fan Mail 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. 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. 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/