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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 palate test and why context changes flavor
• Hemingway Bourbon specs, tasting notes, and value score
• Hemingway Rye finish profile with rum-seasoned Oloroso casks
• Price-to-performance talk and scoring recap
• Upcoming Wild Turkey deep-dive with Greg
• Annual club meet timing and participation details

Remember: www.scotchybourbonboys.com — follow us on Facebook, Instagram, YouTube, X, and TikTok; listen on iHeartRadio, Apple, Spotify; become a member, subscribe, and leave good feedback because that helps us grow. Good bourbon equals good times and good friends. Don’t drink and drive. Live your life responsibly. Drink responsibly and live your life uncut and unfiltered.

A porch, a few cigars, and a lineup that made our whole crew lean in—this one starts with community and ends with two bottles that punch above their price. We revisit our Crystal Glencairn Club tasting where Parker Heritage, Hardin’s Creek, Knob Creek 21, and Cathedral met cheeses, caramels, and pumpkin muffins. Then we get tactical: a blind Knob Creek 21 vs 9-year comparison to check bias at the door, plus a sneaky Red Bull palate reset that proved how sweetness and acidity can tilt a pour into new territory.

From there we dive into Hemingway Whiskey. The bourbon, a Kentucky blend aged six and four years at 98 proof, reads like a cinnamon graham cracker with chocolate and a frosted apple turnover vibe. It’s one of the best $40 flavor rides we’ve had, with a soft, medium finish that fades clean. The rye brings the drama: a blend finished in rum-seasoned Oloroso sherry casks, pouring brown sugar, caramel, and sherry warmth without the harsh greenness that turns some drinkers off rye. Thick legs, lush body, and a finish that keeps talking pushed it ahead in our scoring.

We also talk brand craft—the Call family’s eight generations, the Ernest Hemingway-inspired design, and why story matters when you pour for friends. If you care about value bottles, smart pairings, and learning how context shapes flavor, you’ll leave with new moves for your next lineup. Stick around for a tease of our upcoming Wild Turkey deep-dive with Greg and a reminder to join the club if you want first dibs on picks and annual tastings.

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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 debate
• Cocktail ideas for apple‑cinnamon profiles
• Early American distilling and frontier barter
• Whiskey taxation and the Whiskey Rebellion
• Bottled‑in‑Bond standards and consumer trust
• Prohibition, medicinal licenses and speakeasies
• Farming, Dust Bowl and economic fallout links
• Part two teaser on post‑Prohibition to modern bourbon

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Rain hammered the windows, the power went out, and we had a barrel to pick. So we moved to a sunlit tasting room at Maker’s Mark and built a Private Select by feel, flashlight, and a lot of palate trust—then named it “Picked In The Dark.” That’s the energy we bring to this episode: a hands-on exploration of stave choices, blend strategy, and why nine weeks of finishing can turn a beloved wheated bourbon into something entirely its own.

We break down the five stave types and how they shape flavor—sweetness, tannin, chocolate tones, and spice—before opening a “Candied Apple” Private Select that split the room. Expect baked apple on the nose, cinnamon warmth, a bold body, and a finish that lingers. We score it live, argue caramel versus apple spice, and spin off cocktail ideas that make the profile shine: think hot toddy or apple‑cider highball with star anise and maple.

Then we widen the lens. Whiskey wasn’t just a drink in early America; it was logistics, currency, and tax policy. We trace the arc from colonial rye and corn distilling to the Whiskey Rebellion, the Bottled‑in‑Bond Act’s quality revolution, and the messy economics of Prohibition—medicinal permits, speakeasies, soil depletion, and the rise of organized crime. The through line is clear: from stave science to statecraft, bourbon tells the story of how the country built roads, funded wars, and developed taste.

If you’re curious about Maker’s Mark Private Select, love a good tasting debate, or want the real history behind the glass, you’ll feel right at home. Tap play, subscribe for part two on post‑Prohibition to modern bourbon, and leave a quick review so more whiskey lovers can find the show.

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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 deals, quarter-ounce and half-ounce pours, fair pricing
• Maker’s Mark 1992 versus modern tasting insights
• mellow profiles in dusties versus sharpness in newer releases
• try-before-you-buy upstairs bottle shop model
• Dowling 1946 discovery story and historical sourcing
• Covington’s bar ecosystem and community-first mindset
• afterparty plans during Kentucky Bourbon Festival
• changing Kentucky’s vintage spirits law to expand access
• how to follow updates on Instagram, Facebook, YouTube, and TikTok

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A sidewalk setup, cigars in hand, and a bar that treats history like something you can actually sip—tonight we camp out at Revival Vintage Spirits in Covington with Brad Bond and the crew to explore why old whiskey often drinks softer, where rare bottles hide in plain sight, and how to taste like a billionaire without paying like one. We go from a 600-square-foot origin story to an 8,000-square-foot playground split between a downstairs bar and an upstairs bottle shop, then roll straight into a side-by-side Maker’s Mark comparison: a 1992 “old style sour mash” versus a current bottle. Expect talk of vanilla, butterscotch, proof, and the surprising ways production choices from the 80s and 90s shape what’s in your glass today.

The night’s big reveal is part treasure hunt, part time capsule. A judge buys a century-old house in Maysville and finds a room under the stairs stuffed with spirits, including fourteen Dowling bottles distilled in 1941 and bottled in 1946. Brad breaks down the brand’s lineage, Louisville sourcing, and Bardstown bottling, then pours the proof at the bar so you can taste before you buy—no museum vibes, no velvet rope. We also talk quarter-ounce pours, vintage cocktails, and a membership that lets fans cherry-pick new arrivals before they hit the floor.

All of this leads to a bigger mission: making vintage spirits accessible. Revival posts daily deals on Instagram and Facebook, welcomes beer and wine drinkers, and collaborates with neighboring bars to keep the scene thriving. There’s a Kentucky Bourbon Festival panel on the calendar and an open invite to an afterparty in Elizabethtown, where a 1966 Old Forester will make a cameo. If you’ve ever wondered whether dusties are worth the chase—or just want a smarter way to explore—pull up a chair and taste along with us.

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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 and understanding UPC quirks
• allocation logic and how variety is curated by store
• value plays at multiple price points, including Dickel 15
• sleeper alerts: Horse Soldier, Larceny, Frey Ranch
• finish profiles explained: Mizanara, Calvados, Moscatel, Armagnac
• bespoke WhistlePig blends and how picks get bottled
• team-based barrel selection and palate diversity
• tactics for rare targets like Willet purple tops
• why the social hunt matters as much as the bottles

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The countdown ends and the corks begin to pop. Single Barrel Saturday returns with more than 300 Ohio locations, a curated lineup that refuses to repeat itself, and a community energy that feels like bourbon’s version of a block party. We brought Ann on to take us behind the scenes: how stores opt in, why allocation rules exist, what makes Ohio the fourth-largest American whiskey market, and how her team balances profiles so every table finds something to love.

We get tactical without losing the fun. You’ll learn how the OHLQ locator really works, when a UPC reveals a specific barrel (hello, Willet), and why some bottles land in waves months after the pick. We map price-to-proof-to-flavor value plays, call out sleeper hits—think a high-proof, double-digit Horse Soldier and under-the-radar Larceny—and explain the logic behind broader favorites like Dickel 15 that fly early because of low yields and near-barrel-strength bottling. If finishes are your thing, we dig into the flavor impact of Mizanara oak, Calvados, Moscatel, and Armagnac through the Dark Arts lineup and beyond.

We also break down how Ohio builds its pick teams—staff, podcasters, bar owners, and seasoned enthusiasts—to triangulate barrels that are good for different reasons: classic, candy-coated, spice-forward, and curveball. Expect real talk on camping vs. store-hopping, looping etiquette, and the smartest first-pick priorities if you’re eyeing Willet purple tops or a lone Heaven Hill Bottled-in-Bond single barrel. It’s a field guide for a day that’s equal parts hunt and hangout, where people open bottles in line and trade tips like set lists.

Ready to plan your route? Follow the show, share this episode with your bourbon crew, and turn on OHLQ app notifications so you’re first to see Saturday’s locations. If you score a sleeper, tag us—we want to know what you cracked first.

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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 Whiskey Company
• Old Ezra 7 background, mash bill, and value
• Detailed tasting notes and scoring debate
• Holiday party at Gervasi and travel updates
• Tease of 12 Days of Christmas whiskey giveaway

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A $40 barrel-proof bourbon that actually lives up to the hype? We chased that question all night and landed on Old Ezra 7—a seven-year, 117-proof pour with copper color, brown sugar on the nose, and a cinnamon hug that doesn’t quit. Before we pop the cork, we set the stage with a quick tour of craft roots in the Ohio River Valley and why provenance still matters when you’re choosing bottles that feel authentic, not algorithm-made.

From there we take you inside Ohio’s Single Barrel Saturday—a statewide release day with a real selection team, fewer sample-box picks, and more collaboration with distillers and blenders. Think strategy over luck: where to line up, how to plan, and why the experience is as much about community as it is about limited bottles. We also open the doors to our Crystal Glencairn Club: limited spots, a high-end annual tasting with food pairings, first access to barrel picks, and current vouchers for a Maker’s Mark Private Select. If you’ve been waiting for a way in, this is it.

Then the main event: Old Ezra 7 vs the usual heavyweights like Booker's and Rare Breed. We break down the mash bill lineage, price consistency, and the surprise factor of a bottle that still rings up at $39.99. On the palate we get caramel, vanilla, dark cherry, and char, followed by that signature cinnamon heat. One of us scores taste and finish a perfect five, the other holds a firm four, averaging to 17/18—rare air for a bottle at this price. We finish with a literal bottle kill, travel plans, our holiday party at Gervasi, and a tease of a 12 Days of Christmas giveaway that will put real whiskey in your hands.

If you love value pours, statewide release hunts, and honest tasting notes without the fluff, y

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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 vanilla, char, brown sugar
• Body, taste, and finish scores with knife “slashes”
• Fresh vs old Devil’s Cut side-by-side insights
• Value talk under $25 and cocktail ideas
• Blood Oath packs overview and tasting comparison
• Platform reminders and safe-drinking close

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What happens when Halloween chaos meets a bourbon with a devilish backstory? We dive into Jim Beam Devil’s Cut, the whiskey that pulls trapped spirit from barrel staves and blends it back into extra-aged bourbon, then explore why it smells like vanilla extract over warm char and tastes like liquid pudding with a smoky edge. Costumes and laughs aside, we get serious about value, process, and what truly sets this bottle apart at 90 proof and under $25 in many markets.

We walk through the nose, body, taste, and finish with a playful “slash” rating, then raise the stakes: a fresh 2025 crack versus a 2021 bottle that’s been open for years. The side-by-side reveals how oxidation shifts the profile from vanilla-forward to caramel and toffee, adds a hint of pepper, and slightly deepens the mid-palate. Our practical takeaway is simple and useful—open Devil’s Cut and let it evolve. If you love cocktails, we also highlight easy winners like Devil and Cola and Dance with the Devil that lean into its vanilla-char backbone.

To round out the night, we contrast Devil’s Cut’s focused profile with the layered complexity of Blood Oath packs. Think approachable weeknight pour versus special-occasion blend crafted from carefully sourced barrels and finishing casks. Along the way, we share community shoutouts, membership perks, and a few outrageous Halloween surprises that keep the room buzzing. If you’re curious about how time, air, and blending shape bourbon, you’ll leave with new ideas for your shelf and your next tasting.

If you enjoyed the ride, follow and subscribe, leave a rating or review, and share this episode with a friend who loves a good value pour. Tell us your favorite under-$25 bourbon and whether you prefer a fresh crack or a well-breathed bottle.

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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 recovery
• Trail Hotel Bourbon by Green River, 103 proof, 6 years, wheated
• flavor notes of honey, dried fruit, light tobacco and grape seed
• Trail Hotel Rye 95/5 at 103 proof with pear and apricot
• speakeasy access by invite with vintage spirits library
• President’s Club tastings and releases during KBF
• local bars and bottle shops offering try-before-you-buy
• Bardstown history from Jesse James to Lincoln’s roots

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Slip behind a painting into Bardstown’s hidden speakeasy and meet the team behind the Trail Hotel, a boutique stay built for bourbon lovers. We sit with the beverage director Mal Ramos to trace how a dusty Holiday Inn became a destination: the lobby flipped into a vibrant dining hall, a kitchen relocated to power service across every public space, and safety-first courtyards that feel private, quiet, and secure. Just outside the door, Preservation Distillery sits across the street, with Heaven Hill, Maker’s Mark, and Jim Beam all within easy reach—giving you a launchpad for the entire Kentucky Bourbon Trail.

We pour the hotel’s own labels and dig into the details. First up: Trail Hotel Bourbon, a six-year Green River wheated small batch at 103 proof, showing honey, dried fruit, light tobacco, and that satisfying grape-seed grip. Then we explore the house rye, a 95/5 Bardstown Bourbon Company distillate at the same proof, leaning into pear, passion fruit, and a gentle Kentucky hug. From there, the conversation turns to cocktails—why a honey old fashioned with black walnut bitters sings with the bourbon, how a gold rush bridges classic and modern, and what a curated vintage backbar can teach your palate about time and terroir.

Festival week amplifies everything. The Kentucky Bourbon Festival’s President’s Club experience brings private tastings, unreleased barrels, small-batch drops, and brand activations poolside. The Trail Hotel opens its speakeasy for VIPs and invites curious listeners to earn an entry by asking for the beverage director or bourbon steward at dinner. Beyond the glass, we wander Bardstown’s deeper story—Jesse James lore, Civil War echoes, Lincoln’s birthplace a short drive away—and show how heritage fuels today’s hospitality.

If you love bourbon, travel, and the art of a well-made cocktail, this is your roadmap to Bardstown’s most immersive stay. Hit follow, share with a friend planning a trail trip, and leave a quick review to tell us which pour you’d try first.

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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, tasting notes, and finish
• final rating on the barrel knock scale
• upcoming Halloween tasting and community updates

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A lost wallet, two festivals, and a reminder that trust still matters. We hit the road from the Ohio Craft Distillery Whiskey Festival at Henmick Farms to a late-night hang at Whiskey Thief, weaving through fresh pours, live music, and a moment that could have ruined the weekend. Instead, it turned into proof that the bourbon community runs on integrity: the wallet was found and returned, money and cards untouched. That small act becomes the backbone of this conversation about why whiskey folks feel like family.

We walk through standout moments from Ohio’s fast-rising craft scene—Middle West Spirits, Watershed, Echo Spirits, Belle of Dayton, and more—sharing quick tasting impressions and the kind of behind-the-table chats that lead to future visits. You’ll hear how festivals help us trade knowledge, line up interviews, and discover where regional styles are headed as local distillers refine their grain-to-glass identity.

Then we pop Evan Williams 12 Year, the 101-proof distillery favorite with a history as a Japan export. We break down the mash bill, the nose of dried apricot and almond, the cinnamon-to-mint transition on the palate, and a long, clean finish. Using our barrel knock scale, we land on a confident 15/18—a distinctive, steady pour that rewards patience without chasing sweetness. If you love practical tasting talk and real community stories, this one hits both notes.

If this resonated, subscribe, share with a friend who loves bourbon, and leave a five-star review. Tell us your best bourbon community story—we might feature it next time.

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