The Scotchy Bourbon Boys

Jeff Mueller, Martin Nash, Karl Henley,Chris thompson, Rachel Mueller
  • 4.1 (25)
  • Food
  • Updated Biweekly

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!

  1. How Honey Shaped Bourbon From Mead & Hot Toddies To Dark Arts

    3d ago

    How Honey Shaped Bourbon From Mead & Hot Toddies To Dark Arts

    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/

    1h 15m
  2. How Oregon Oak And Scottish Peat Shape A Bold American Single Malt with Master Distiller Caitlin Bartlemay

    5d ago

    How Oregon Oak And Scottish Peat Shape A Bold American Single Malt with Master Distiller Caitlin Bartlemay

    Send us Fan Mail We sit down with master distiller Caitlin Bartlemay to dig into why American single malt keeps gaining ground and why McCarthy’s still stands out after decades on the shelf. We get practical about peat, Oregon oak maturation, proof, climate, and what it takes to steward a whiskey brand without chasing every trend.  • the rise of American single malt and what category recognition changes for shelves and menus  • Caitlin’s farm and winery background and how it shapes her approach to distilling  • learning the job through apprenticeship culture and the realities of early distillery work  • what defines McCarthy’s American single malt and why the core process stays consistent  • Oregon oak (Garryana) casks, reuse, cask sizes, and why time in wood is more than colour  • how warehouse climate affects proof and maturation at the base of Mount Hood  • why the six-year McCarthy’s is bottled at 100 proof and how it drinks  • tasting language, peat as an on-ramp, and the idea that whiskey should stop you mid sip  • limited experiments, special finishes, and where to watch for releases  remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. We’ve got Glenn Karen’s in t-shirts, so check check out the website or just contact me directly. Facebook message me or mention uh comment on YouTube. And then also remember on Facebook, Instagram, YouTube, X, and then we also on Apple, iHeart, and Spotify, and anywhere else that you listen to a podcast, we are there. Make whether you listen to us or watch us, make sure that you leave good feedback and become members. Leave super chats. That’s always good on thank you, Kirk, for your super chat tonight.  A peated American single malt aged in Oregon oak shouldn’t work this well and that’s exactly why we had to talk about it. We’re joined by Caitlin Bartlemay, master distiller behind McCarthy’s American Single Malt, to unpack how a whiskey can be smoky, fruity, and bold without turning into a palate-wrecker. Along the way, we get into why American single malt keeps surging, what it means when stores finally label a real “American Single Malt” section, and why bourbon fans are starting to look for something beyond dessert flavours. Caitlin brings a rare mix of backgrounds: farm kid problem-solving, years of winery work, and a food science education built on hands-on production. That story matters because it shows up in the way McCarthy’s is made and protected. We talk through the brand’s fingerprint: peated malted barley sourced from Scotland, copper distillation, glacial-fed water, and maturation in 100% Garryana (Oregon oak) barrels, including what happens when you reuse casks over multiple cycles and why “time in wood” is about more than extractive-heavy colour. Then we taste and debate the six-year McCarthy’s at 100 proof, from smoke character to mouthfeel to the surprising ways peat can play like mezcal in a cocktail. We also touch experiments like rum cask aging, what trends get right and wrong, and how a whiskey should make you stop mid conversation and actually notice what’s in your glass. If you enjoy American whiskey, craft distilling, single malt, peat, barrel aging, and real production talk, hit subscribe, share this with a whiskey friend, and leave us a review where you listen. What’s your personal peat limit? 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/

    1h 34m
  3. Homemade Old Fashioned Versus Bottled And Barrel-Aged with Our Scotchy Bourbon Boy Mixoligist CT!

    Jun 5

    Homemade Old Fashioned Versus Bottled And Barrel-Aged with Our Scotchy Bourbon Boy Mixoligist CT!

    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/

    1h 38m
  4. How Blind Barrels Turns Blind Tasting Into Discovery With Founder Bobby DeMars

    Jun 3

    How Blind Barrels Turns Blind Tasting Into Discovery With Founder Bobby DeMars

    Send us Fan Mail We taste and talk through the Blind Barrels model with Bobby, from sourcing craft whiskey to building a blind lineup that rewards curiosity over hype. We leave with a better way to buy bourbon, rye, and American single malt based on what we actually enjoy, not what the label tells us to enjoy.  • why blind tasting changes what we think we like  • how Blind Barrels gamifies guesses with QR codes  • what makes a whiskey eligible for the lineup  • the Doc Holliday barrels story and why limits matter  • how quarterly drops, member pricing, and flat-rate shipping work  • how the tasting panel selects bottles and sets the order  • scaling to thousands of members while navigating three-tier rules  • custom blending trips and the “smallest batch” concept  • the Best Of The Best tasting and the four reveals  • why we should share bottles and stop hoarding  Don’t throw them away. Put something else in there and give it to a friend. Introduce them to blinds.  vYour palate is smarter than your label loyalty, but most of us never get a fair test. We sit down with Bobby from Blind Barrels to unpack how a blind whiskey tasting kit can change the way you buy bourbon, rye, wheated bourbon, and even American single malt. Instead of debating bottles by brand, we talk about tasting A to D with no names attached, using QR codes for hints and a reveal, and scoring your guesses on age, proof, and whiskey style. It’s part whiskey education, part game night, and it gets brutally honest fast.   We dig into how Blind Barrels curates each quarterly lineup, why they focus on American craft distilleries, and what “unique” really means when you’re trying to avoid both shelf turkeys and impossible-to-find unicorns. Bobby tells stories from the sourcing trenches, including rare barrels that shock experienced tasters, the hard choices around purchase limits, and the logistics of serving thousands of members while staying inside the three-tier system and state-by-state shipping rules. If you’ve ever wondered why some bottles are hard to ship, why proof matters, or how clubs set pricing, we get specific.   Then we pour and react, breaking down what stands out, what feels classic, and what gets weird in the best way. Along the way we talk custom blending trips, barrel picks, and why the whiskey community thrives on sharing and discovery. If you want better tasting skills and better buying instincts, hit play, then subscribe, share this with your tasting group, and leave a review with the most surprising note you’ve ever found in a glass. 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/

    1h 48m
  5. What Is On The Bourbon Shelf In 2026 We Walk You Through 1 Brand at a Time

    May 29

    What Is On The Bourbon Shelf In 2026 We Walk You Through 1 Brand at a Time

    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/

    1h 4m
  6. How Oak Shapes Flavor In Bourbon And Wine

    May 27

    How Oak Shapes Flavor In Bourbon And Wine

    Send us Fan Mail We get honest about what really builds bourbon flavor and why the barrel may be the single most important ingredient after distillation. We compare bourbon rickhouses to wine cellars, then bring in cooperage expertise on toast, char, white oak chemistry, and why great barrels still cannot fix bad spirit.  • how oak drives extraction, oxidation, colour, and mouthfeel  • why bourbon must use new charred oak and how entry proof and char levels shape outcomes  • what char actually does versus what toasting creates in the wood  • why wine producers chase stability with caves, humidity, and gentle oak influence  • how used wine barrels become tools for whiskey finishing and flavour twists  • why American white oak works, including tyloses and leak resistance  • how air-drying staves reduces harsh tannins and bitter phenolics  • why warehouse location, heat swings, and monitoring matter for maturation  • what fermentation choices and distillation cuts change before the barrel even starts  Remember www.scotchyburbonboys.com. For all things Scotchy Bourbon Boys, we got Glenn Karen's, we got t-shirts. Just check out our website.  Make sure you do things like leave super chats or become members or leave good feedback, especially on Apple. Those five-star reviews immensely they help us out so much.  The barrel is not just where whiskey sits. It is where whiskey becomes bourbon. We go deep on barrel influence in bourbon, whiskey, and wine, starting with the basics: new make comes off the still clear and raw, and oak brings the colour, sweetness, spice, and texture that people actually chase in a great pour. We break down how extraction, oxidation, and temperature swings drive flavour, why bourbon can pull 60 to 80 percent of its character from the barrel, and what details like barrel entry proof, char level, and even barrel size do to maturation and the angel’s share. Then we zoom out and compare two totally different philosophies of aging. Bourbon rickhouses embrace environmental extremes, hot summers, cold winters, and big swings that force spirit into and out of the wood for faster, more aggressive interaction. Wine cellars and caves aim for stability, cooler temperatures, controlled humidity, and a lighter touch, because wine is delicate and easy to throw off balance. We also talk about why wineries reuse barrels for years until they become neutral, and why those used wine barrels can be so interesting for finishing whiskey, adding dark fruit and layered complexity without pretending it is “better,” just different. Greg Schneider joins with real cooperage and maturation insight, including why American white oak works (hello, tyloses), how toasting converts wood chemistry into caramel and vanilla notes, and why char acts more like a charcoal filter than a flavour generator. We also get into natural air-drying, tannin management, cost trade-offs, and why no barrel can rescue bad distillate. If you love bourbon barrel aging, whiskey maturation, cooperage craft, and the truth behind cask finishing, this one is for you. Subscribe, share the episode with a bourbon friend, and leave us a five-star 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/

    1h 11m
  7. A Walk Through Lexington’s Brewery Distillery With Dave Bob

    May 22

    A Walk Through Lexington’s Brewery Distillery With Dave Bob

    Send us Fan Mail We hang out with Dave Bob from Lexington Brewing & Distilling and get a guided walk through Town Branch, from the visitor center that feels like an Irish street to the barrels that shape everything. Along the way we taste through beers, bourbons and American single malts and end up stunned by a single barrel with raspberry, vanilla and butter notes we can’t stop talking about.  • what it feels like to arrive at Town Branch and start a tour  • Pierce Lyons’ Irish roots, yeast legacy and why it still matters  • how Bourbonola went from Prohibition story to 12% RTD  • why the brewery and distillery combo changes the tasting experience  • beer highlights including Kentucky Bourbon Barrel Ale and vanilla barrel cream ale  • the barrel thieving tour and why tasting from the barrel hits different  • the core whiskey lineup from 90 proof bourbon to True Cask batches  • Overproof 104 as a bartender-focused blend for cocktails at home  • a live barrel pick on air and the single malt that steals the show  • what we want to see next in Ohio distribution and upcoming releases  make sure that you leave good feedback, become subscriber, member, top shelf on on uh YouTube  Drink responsibly  don’t drink and drive  You can learn a lot about bourbon from a label, but you learn a lot more when someone who lives in the rickhouse walks you through it. We sit down with Dave Bob from Lexington Brewing & Distilling and let him take us inside Town Branch, a true brewery-distillery that feels equal parts Kentucky Bourbon Trail stop and Irish whiskey hideaway. From the moment you step into the visitor center, the place is built for discovery and Dave explains why that “experience design” is just as intentional as what goes into the barrel. We dig into the Pierce Lyons story, the Irish roots behind Town Branch, and the yeast-driven mindset that shaped everything from their American single malt whiskey to their Kentucky straight bourbon. Then we go deep on Bourbonola: how a Prohibition-era idea became a modern 12% ready-to-drink bourbon cola, why the team built a custom cherry cola flavor to match their whiskey, and what makes it stand apart from the usual canned collabs. The night turns into a live barrel pick, tasting multiple single malt and bourbon samples on air. We talk True Cask (their cask strength bourbon batches), Overproof 104 for cocktails, the barrel thieving tour, and the rare moment when a single barrel stops the conversation cold with notes like raspberry, vanilla icing and butter. If you care about barrel picks, Lexington bourbon tours, American single malt, or finding the best value cask strength bourbon, this one is for you. Subscribe, share this with a whiskey friend, and leave a review with the barrel note you’d chase first. 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/

    2h 2m
  8. Buffalo Trace Expanded By Billions And Why They Still Dominate The Allocated Bourbon Market

    May 20

    Buffalo Trace Expanded By Billions And Why They Still Dominate The Allocated Bourbon Market

    Send us Fan Mail We taste and score Weller 12 bottle by bottle, then zoom out to why Buffalo Trace keeps winning even as the bourbon market cools. We dig into the $1.2B expansion, the aging-time reality behind “scarcity”, and how marketing and mindset shape what we think we taste. • Weller 12 barrel-to-bottle breakdown across nose, body, taste and finish • proof talk and why 90 proof changes the experience • Buffalo Trace expansion details and what they actually change • why allocated bourbon stays tight despite more production • 2026 to 2032 outlook for availability, lines and secondary prices • Eagle Rare lineup talk and what Eagle Rare 12 signals • Chicago vs Ohio distribution stories and bottle-hunting reality • Traveler debate and how blind tasting flips assumptions • why exclusivity and packaging can matter as much as flavour • a deep dive on ultrasonic-in-barrel maturation ideas with American Metal Whiskey www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. Make sure that you follow us on Facebook, YouTube, Instagram, and X, and also on Apple, iHeart, and Spotify, and if you're on Apple, leave really, really good five-star reviews with a review, and if you're on YouTube, become a member. Buffalo Trace just finished a massive expansion and yet Weller, Blanton’s, Eagle Rare, and E.H. Taylor still feel like they vanish the moment they hit a shelf. We get honest about why that contradiction isn’t really a contradiction at all, and what it means for anyone chasing allocated bourbon over the next few years. We start with a full Weller 12 tasting and score it the Scotchy Bourbon Boys way: nose, body, taste, and finish. Expect straight talk on the buttery butterscotch profile, the dusty oak and cherry notes, and the big question that always comes up with Weller 12: does 90 proof hold it back, or is that softness exactly why it works? From there we connect the glass to the bigger market, including why some Buffalo Trace releases drink “premium” even when the proof looks modest on paper. Then we zoom out to the bourbon industry trends heading into 2026 and beyond: the $1.2B Buffalo Trace expansion, the unavoidable aging lag that keeps demand ahead of supply, and why secondary prices and lotteries still rule access. The roundtable brings heat too: Eagle Rare 12 chatter, Chicago availability stories, the Traveler whiskey debate, and a reminder that blind tasting can embarrass even confident palates. We also welcome Greg to unpack a wild concept: ultrasonic sound waves inside a barrel to enhance maturation for American Metal Whiskey. If you care about Buffalo Trace, allocated whiskey, Weller, Eagle Rare, and where the bourbon market is heading, this one’s for you. Subscribe, share with a bourbon friend, and leave us a five-star 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/

    2h 25m
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4.1
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About

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!

Information

  • Creator
    Jeff Mueller, Martin Nash, Karl Henley,Chris thompson, Rachel Mueller
  • Years Active
    2019 - 2026
  • Episodes
    589
  • Rating
    Explicit
  • Copyright
    © 2026 The Scotchy Bourbon Boys
  • Show Website
    The Scotchy Bourbon Boys

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