The Scotchy Bourbon Boys
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!
Episodes
581 episodes
A Guided Whiskey War Food Pairing At High Bank Distillery
We set up inside High Bank’s barrel-filled war room and taste Whiskey War through a full brunch pairing that changes what we smell, taste, and remember. We also break down how blending, proof, and finishing choices shape a bottle, plus why the ...
Fermentation Is The Hidden Engine Of Bourbon
We chase the real engine of whiskey flavor by breaking down fermentation from mash temperatures and enzymes to yeast behavior and the distiller’s beer that feeds the still. Then we pivot from science to the glass with a George Dickel 15-year Te...
Distillery Blind Tasting with Blender & Head of Maturation Ryan Venrick of Watershed Distillery
We hand Watershed the keys and let Ryan Venrick run our first distillery-led blind tasting, and we learn fast that we’re not as good at guessing as we think. The reveals turn into a real lesson on slow water reduction, finishing choices, and ho...
How A Mexican Distillery Turns Native Corn Into World Class Whiskey with Master Distiller Douglas French Sierra Norte on Cinco De Mayo
We cross borders for a Cinco de Mayo pour that rewrites what whiskey can be when the grain, the place, and the people drive the process. With Sierra Norte’s Doug French, importer Bob Murphy, and our Whiskey Doctor Randy Ford, we dig into rainbo...
What Makes Kentucky Kentucky When The Derby Starts
We bring Kentucky Derby energy to the mic and talk about why this race hits different when bourbon tradition is part of the build-up. Along the way we trade Woodford Reserve notes, argue cocktail culture, and lock in our picks for win, place, a...
We Put Elijah Craig 15 Year Single Barrel Under The Microscope While Drinking Smoked Dr Pepper Old Fashioned's
We mix a smoked old fashioned that riffs on Dr Pepper flavor using burnt sugar syrup, cherry and chocolate bitters, and a heavy smoke cap that hangs over the glass. Then we run a full barrel bottle breakdown on Elijah Craig 15 Year Single Barre...
The Filmland Spirits Founders Share How They Blend Bourbon With Storytelling
We hang out with Stephen Canepa and Troy Bolotnik from FilmLand Spirits and dig into how they built a whiskey brand around vintage movie poster storytelling without sacrificing what matters in the glass. We taste their Moonlight Mayhem and Rise...
How Echo Spirits Builds Big Flavor In A Small Distillery
We sit down with the Echo Spirits team to talk about how a Columbus, Ohio distillery builds award-winning rum, creative whiskey blends, and a bar that feels like home. Along the way we dig into sourcing versus grain-to-glass debates, how finish...
Inside Barton 1792 With Ross Cornelissen Joining Us on His way Home from Ohio
We catch up after boots-on-the-ground Ohio bottle signings and get Ross Cornelison on the phone while he drives back to Kentucky. We dig into what makes Barton 1792 so consistent, why the brand’s profile has shifted over time, then end with a f...
Bourbon Festival Blueprint With KBF President Randy Prasse
We talk with Randy Prasse about why the Kentucky Bourbon Festival keeps selling out faster and how the team protects the general admission experience while still offering real VIP comfort. We get into the unglamorous details that make the weeke...
Danny Polise Explains How Penelope Finds Flavor By Blending Mash Bills & different Distillery Barrels
We sit down with Danny Polise from Penelope Bourbon to trace how a three-barrel experiment turns into a national brand built on obsessive blending and real boots-on-the-ground hustle. We dig into how sourcing, warehouse knowledge, and smart sca...
Old Carter, Uncut, Mark Carters Masterpiece!
We sit down with Mark Carter to talk about how Old Carter stays unmistakable batch after batch, from chewy caramel depth to that long, silky finish. We get into the real work behind very small blends, the Social Club experience, and why we chas...
Are Smaller Bottles (375ml) The Future Of Allocated Bourbon
We dig into why 375ml bourbon bottles are suddenly everywhere and what that shift means for prices, access, and trying new whiskey without committing to a full bottle. Along the way we swap festival stories, call out standout distillery release...
Koval The Black Sheep Whiskey
We head to Chicago to taste Koval Distillery and dig into how two PhDs built a grain to bottle “black sheep” whiskey brand that helped revive city distilling. Then we run a full tasting and score the Four Grain Single Barrel that hits us with b...
A 75-Gallon Pot Still And Grain Genetics Can Beat Bigger Budgets With Steve Lambert of Leather & Oak
We sit down with Steve Lambert from Leather and Oak Spirits to get real about what makes Ohio whiskey special when it is built from grain genetics up instead of hype. We taste through the logic behind 100% corn bourbon, pot still texture, and t...
Wendy Peveich Explains How Archer Eland Makes Rye Taste Luxurious
We sit down with Wendy Peveich, founder and blender behind Archer Eland, to talk about building a rye whiskey brand that flies the Ohio flag and still competes on flavor, proof, and value. We taste through four distinct rye expressions and dig ...
Five Irish Whiskeys One Blind Winner on St. Patricks Day
We run our first-ever Irish whiskey blind for St Patrick’s Day and rank five pours using a nose, taste, guess, and score system. The winner surprises us, so we reveal the lineup, talk through the key flavour notes, and finish with a full barrel...
A Rooftop Bourbon Weekend with Tracy and Barb Napolitano Founders of the New Orleans Bourbon Festival
We catch up with Tracy and Barb Napolitano as they lay out the biggest upgrades to New Orleans Bourbon Festival, from a new self-contained downtown venue to a rooftop Grand Tasting with sweeping views of the city and the Mississippi River. We a...
From Monks To Mules: A Tour Of Irish Whiskey, Bua Stout Finish, And St. Patrick’s Day Cocktails
We celebrate Irish whiskey’s roots, its collapse and comeback, and how Ohio became a hotbed for great bottles. We taste and score Bua Imperial Stout Finish, then mix an Irish Mule with maple and a Guinness Old Fashioned topped with vanilla foam...
Quality Over Hype: Why Michter’s Became The Benchmark, Tiny and Super Nash 'Its In our DNA"
We trace Michter’s from its 1753 Pennsylvania roots to a Kentucky rebirth built on low entry proof, heat-cycled warehouses, and ruthless quality control. We taste a 2019 Toasted Barrel Sour Mash, debate the brand’s most defining bottle, and sha...
Greens, Grains, And “Please Don’t Slice The Rye” with Brian Bailie of Golf Cask Magazine
We blend fairways, flavor, and smoke with Brian Bailie of Golf Cask, exploring how golf, whiskey, and cigars create a deliberate pace and a richer way to spend time together. From Irish pubs to private barrel picks, we map the culture, the pair...
From Barn Stills To Nationwide: How Whiskey Thief Grows Without Losing Its Soul with Walter Zausch And Lisa Roper Wicker
We share how Whiskey Thief keeps its farm soul while growing in Louisville and nationwide through direct-to-consumer shipping. We taste a nine-year rye, dig into pot still craft, and map the rising whiskey hub shaping the city’s scene.•...
From Moonshine Roots To Experimental Spirits: Alan Bishop’s Bold New Chapter At Old Homestead Distillery
We chart Alan Bishop’s leap from an established distillery to Old Homestead, how he rebuilt his stills, and why he’s doubling down on experiential spirits. We taste and unpack Wickliffe Bell at 139.2 proof—peat-smoked oats, smoked apples, clean...
Whiskey Over Politics Presidents Day Podcast
We taste presidential-labeled pours, unpack how to judge whiskey beyond politics, and dive into Dark Arts’ global wood program, pricing choices, and plans for Noble Arts. The talk moves through Lexington’s revival, industry alliances, and bourb...
The Bourbon Swami Macaulay Minton is a late addition & Brings The Dark Arts Philosophy to Light
We chase one core question: does the whiskey in the bottle live up to the story. Dark Arts’ chief alchemist Macaulay Minton joins us to talk rare woods, fair pricing, Lexington’s revival, and why bourbon still works as social glue across differ...
