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© 2025 The Scotchy Bourbon Boys
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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!
541 Episodes
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Send us a text We line up 2025 Booker’s batches, debate what makes the brand’s core profile, and fight our way to a clear winner. By The Pond earns the crown after a tight contest, while the tequila-finished Reserve sparks a big debate about tradition versus innovation. • quick setup on Middle West ad spot and Kentucky bourbon focus • live studio energy with Tiny, Super Nash and CT • tasting Barry’s Batch 01 with brown sugar and classic heat • tasting By The Pond 02 with rickhouse nose and s...
Send us a text We taste and rate Knob Creek 21 with a rich, cherry cola nose, layered fruit on the palate, and a long, peppery finish while sharing holiday giveaways, community release hunts, and party plans. The bourbon balls are back, the 12 Days of Bourbon starts, and the Ohio drop stories keep the bourbon network buzzing. • 12 Days of Bourbon giveaway rules and how to enter • Christmas party details at Jervasi Still House • Ohio OHLQ surprise release strategy and trades • Knob Creek 21 t...
Send us a text We taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour. • double toasted six-year bourbon with vanilla-forward profile • light nose, medium body, toasted marshmallow on the palate • modest finish, high drinkability at 86 proof • ideal for old fashioneds and holiday gatherings • comparisons with...
Send us a text We chase the full Colonel E.H. Taylor story, from the man who pushed Bottled‑in‑Bond into law to the modern line that swings from Small Batch to Four Grain and Warehouse C. We rate pours live, debate scoring, and map how grain, wood, and aging shape flavor and finish. • EH Taylor’s life, reforms, and heated warehouses • Small Batch nose, body, taste, and finish breakdown • How Single Barrel and Barrel Proof change the profile • Rye vs bourbon in the Taylor lineup • Four Grain ...
Send us a text We sit down with Log Still’s Wally Dent at Kentucky Bourbon Festival to talk festival evolution, bottle buyers and flippers, and how a modern distillery builds fans for life. From a 2,500-seat amphitheater and B&Bs to a Louisville steakhouse and the Remington 1860 collaboration, we cover brand, blend, and the business behind the bottle. • how festival improvements changed buyer behavior • exclusives, flippers, and the value of time • building hype versus delivering real ex...
Send us a text We celebrate bourbon heritage, wild turkey conservation, and how a surplus of aged barrels sparked the creation of Russell’s Reserve. Gregg Snyder joins us to share stories of Jimmy Russell, warehouse wisdom, and why Russell’s 13 and 15 hit so differently. • annual Thanksgiving special with Gregg Snyder • turkey hunting passion and NWTF conservation work • wild vs farm turkey taste and preparation • cooking methods for wild turkey including nuggets and piccata • tracking tips ...
Send us a text We share pours, stories, with Amine Karaoud and a big reveal: Old Louisville Whiskey Company is moving into a 1936 Seagram’s warehouse and turning the lights back on for a silent piece of bourbon history. From slow cutting and mingling to launching a $59, 8-year Kentucky Series, we show how tradition powers modern craft. • reviving a historic Seagram’s rickhouse campus in Louisville • scaling from 6,000 to 105,000 square feet for storage and bottling • offering copacking, blen...
Send us a text We race from Prohibition to the modern bourbon boom, then settle in for a deep dive on finished whiskey with Dark Arts as our guide. Sponsors, community updates, and a holiday giveaway round out a fast, flavorful hour. • Prohibition’s shock and the long road to repeal • WWII ethanol pivot and postwar bourbon export growth • 1964 resolution protecting bourbon’s identity • 1970s slump, 1980s reinvention with single barrel and barrel proof • Rat Pack influence and changing bar cu...
Send us a text We share a club night full of rare pours and smart pairings, then put Hemingway Bourbon and Rye through a dueling bottle breakdown that challenges price bias and highlights finish, body, and balance. Plans shift as we preview Bourbon History Part Two and extend an invite for a Wild Turkey special with Greg. • Crystal Glencairn Club tasting lineup and takeaways • Cheeses, caramels, and pumpkin muffins as pairing tools • Blind compare of KC21 vs KC9 to reset bias • Red Bull pala...
Send us a text A storm knocked out the lights at Maker’s Mark, so we built a Private Select by daylight and rain, then dug into how whiskey’s flavor science connects to America’s past. We rate a “Candied Apple” pick, share cocktail ideas, and trace the path from frontier stills to Bottled‑in‑Bond and Prohibition. • Makers Mark Private Select program and stave choices • Our “Picked In The Dark” blend story and goals • Live tasting and scoring of “Candied Apple” • Caramel vs apple spice palate...
Send us a text We set up outside Revival Vintage Spirits and dive into how dusties drink differently, why the bar’s pour sizes encourage smarter tasting, and what it means to make rare bottles accessible without the velvet rope. A 1992 Maker’s Mark goes head to head with a current bottle, a basement trove of 1946 Dowling surfaces, and plans for Bourbon Festival week unfold with an open invite to join the afterparty. • moving from 600 to 8,000 square feet with a two-floor concept • daily deal...
Send us a text We turn Single Barrel Saturday into a game plan, unpacking how Ohio builds the state’s biggest bourbon drop, why the community makes the lines worth it, and which bottles deserve your first pick. Ann shares how barrels are selected, allocated, and revealed while we call out sleepers and strategy. • statewide single barrel release logistics and rules • why Ohio’s bourbon IQ and culture raise the bar • store opt‑in process, training, and fairness in lines • using the OHLQ app an...
Send us a text We spotlight craft roots, map out Single Barrel Saturday in Ohio, and then dive deep into Old Ezra 7 Barrel Strength—rating it 17/18, debating the finish, and ending with a bottle kill. Along the way we share club perks, holiday party plans, and how to get first shot at our barrel picks. • Middle West Spirits and grain-to-glass ethos • Ohio Single Barrel Saturday process and strategy • Club membership perks and Crystal Glencairn access • Sponsor feature on Old Louisville Whisk...
Send us a text We chase the lore and flavor of Jim Beam Devil’s Cut, rate it with a Halloween twist, and compare a fresh crack to a years-open bottle to see how oxidation reshapes vanilla, char, and sweetness. We also spotlight Blood Oath packs to frame value pours against complex blends. • Middle West Spirits shoutout and origin nods • Halloween setup, costumes, community banter • Membership options, perks, and barrel picks • Devil’s Cut origin story and extraction concept • Nosing focus on...
Send us a text We sit down inside the hidden speakeasy at the Trail Hotel in Bardstown to taste the house bourbon and rye, tour the amenities, and map out Kentucky Bourbon Festival’s President’s Club experiences. Heritage, hospitality, and smart design turn a former Holiday Inn into a bourbon lover’s basecamp. • location across from Preservation and minutes from Heaven Hill • boutique flip with private patios and enclosed courtyards • oxygen bar, cryotherapy, sauna and IV therapy for recover...
Send us a text We drive from the Ohio Craft Distillery Whiskey Festival to Whiskey Thief, lose a wallet, and find it untouched, reinforcing why the bourbon community feels different. We close with a detailed Evan Williams 12 Year review and scores. • growth of Ohio craft distilling and key brands • why bourbon culture rewards integrity and trust • festival highlights and new connections • the lost wallet story and what it proves • Evan Williams 12 Year background and availability • mash bill...
Send us a text Two hosts taste and score Weller Full proof while unpacking its Buffalo Trace weeded mashbill, Pappy lineage, and why it remains so hard to find. A side-by-side of 2024 vs 2025 bottles leads to big caramel, butterscotch, and oak debates, plus “Knobs on Ice” to test dilution. • sponsor shout and community roll call across YouTube and Facebook • fall release season context and Ohio bourbon lottery overview • Weller lineup and Pappy selection explained with weeded mashbill • batc...
Send us a text We map how identical distillate aged 11 years diverges across three Beam Claremont warehouses, then score Warehouse R and taste through W and G to find the standout. Along the way we revisit Harden’s Creek history and sample Golden Origins corn whiskey to clarify why used barrels change the label and the flavor. • Harden’s Creek origin story and past releases • 2025 concept of same distillate across three warehouses • Warehouse R profile and full tasting with scoring • Warehou...
Send us a text We share how a promise to make a honey bourbon became a labor-heavy infusion method, why Texas heat shapes price and flavor, and how Guadalupe evolved from a winery barrel swap to direct Portuguese port casks. The craft boom, bank-fueled bloat, and the power of fan communities round out a candid look at where bourbon goes next. • honey-infused bourbon built with stave-soaked wildflower honey • infused vs finished explained with TTB labeling choices • texas heat, angel’s share,...
Send us a text We taste Booker’s Jerry’s Batch, honor Jerry Dalton’s legacy, and tell the story of how a painting, a vintage serial number, and a shared hunt formed our friendship. The pour leads to a rare perfect score as we break down vanilla glaze, caramel apple notes, and a finish that glows more than it burns. • why Jerry Dalton matters to Beam’s lineage • nine-warehouse blend and what 11.1% signals • uncut, unfiltered texture vs ethanol bite • vanilla frosting, carame...
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