The Scotchy Bourbon Boys

Jeff Mueller, Martin Nash, Karl Henley,Chris thompson, Rachel Mueller
  • 4.0 (26)
  • 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. 3d ago

    Reviving The Three-Chamber Still With Rebekah Neeley Neeley Family Distillery

    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/

    Reviving The Three-Chamber Still With Rebekah Neeley Neeley Family Distillery

  2. 5d ago

    Kosher Bourbon Requires Planning Years Ahead & Buffalo Trace and the cRc has done Just That

    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/

    Kosher Bourbon Requires Planning Years Ahead & Buffalo Trace and the cRc has done Just That

  3. Aug 14

    How The Kentucky Bourbon Festival Sold Out Like A Rock Concert with president Randy Prasse

    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/

    How The Kentucky Bourbon Festival Sold Out Like A Rock Concert with president Randy Prasse

  4. Aug 12

    How Two Merchant Mariners Built KO A Virginia Distillery

    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 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/

    How Two Merchant Mariners Built KO A Virginia Distillery

  5. Aug 7

    A Guided Tour Of Four Roses Ten Recipes

    Send us Fan Mail We turn the Four Roses 10 Recipe Tasting Kit into a hands-on bourbon class, testing how two mash bills and five yeast strains can reshape flavor in the glass. We rank our favorites, compare the kit to an OBSK single barrel, then build a custom blend to chase the perfect balance of sweet, fruit, and spice.  • quick sponsor shout and housekeeping plus where to watch and listen  • why Four Roses matters plus the brand history from Prohibition to its US comeback  • the 10-recipe system explained using two mash bills and five yeast strains  • tasting through Mash Bill E recipes and calling out vanilla, pear, tea, floral and bitterness  • tasting through Mash Bill B recipes and tracking rye driven spice, cherry, caramel and oak  • naming our top picks with OBSK as the standout for our palate  • comparing kit pours vs a bottled single barrel and checking proof  • asking and answering barrel entry proof today and why it changes whiskey  • blending equal parts to build a personal Four Roses style pour  Remember www.scotchybourbonboys.com for all things scotchy bourbon boys. No matter whether you listen to us or watch us, make sure you leave us good feedback, become members, you know, just support us overall. Ten bottles from one distillery sounds simple until you realize Four Roses is playing a completely different game. We crack open the Four Roses 10 Recipe Tasting Kit and put the distillery’s famous “two mash bills plus five yeast strains” system to a real test, glass by glass, note by note. If you’ve ever wondered whether yeast can really change bourbon flavor, or why one Four Roses single barrel hits your palate perfectly while another feels sharp, this tasting turns that mystery into something you can actually taste. We walk through the Four Roses story and the modern rebuild that made the brand a favorite among bourbon enthusiasts, then get practical with the production details: Mash Bill E versus Mash Bill B, and what each yeast strain is designed to contribute (delicate fruit, spice, rich fruit, floral, herbal). From there, it’s a guided bourbon tasting focused on what matters most for building your own palate: identifying vanilla and caramel sweetness, spotting fruit shifts like pear and cherry, noticing herbal tea and mint notes, and paying attention to bitterness and finish when a recipe doesn’t land as a great standalone sipper. The fun twist is we don’t stop at rankings. We compare the kit to an OBSK single barrel, talk proof, look up Four Roses barrel entry proof, and then blend our own custom pour to see how the recipes behave when you mix them like a master distiller. If you love bourbon education, Four Roses recipe codes, and DIY tasting experiments, hit play, then subscribe, share this with a bourbon 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/

    A Guided Tour Of Four Roses Ten Recipes

  6. Aug 5

    Makers Mark Star Hill Farm Showdown 2025 vrs 2026

    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 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/

    Makers Mark Star Hill Farm Showdown 2025 vrs 2026

  7. Jul 31

    How Ed Bley Builds Rising Tide Spirits From Barrel Picks Plus Hurry His Double Brand Rye Release

    Send us Fan Mail One great bourbon story can change your whole drinking life, and Ed Blake’s starts with a bottle he avoided for years. After a bad early run-in with bourbon, he returns to it later through a Pappy Van Winkle 15 and suddenly the rabbit hole opens. From there, we follow the real path from enthusiast to trusted palate: learning how to taste, learning how to talk about flavour, and learning how to help other people find what they actually like.  Ed (Rising Tide Spirits) shares how barrel picks and community feedback sharpened his selection skills, including the practical reality of tasting barrels in winter, when whiskey can show harsher edges before it warms up. We also get into what it’s like building brands as a non-distiller producer, how Old Stubborn came to life through a strong distillery relationship, and why he’s committed to small production and high quality instead of chasing shelf space.  Then we go deep on rye whiskey, especially MGP rye. We unpack the dill pickle note that turns some drinkers off, how fermentation timing can influence it, and why longer aging often brings more caramel sweetness, richer oak, and a smoother balance. If you’re curious about Old Swagger, Old Stubborn, premium bourbon packaging, or what separates a hype bottle from a genuinely great pour, you’ll leave with a clearer buying compass and a better vocabulary for your own palate.  Subscribe for more whiskey conversations, share this with a rye or bourbon friend, and leave us a review with the best bottle you’ve had this year. What tasting note instantly makes you want another sip? We sit down with Ed Blake of Rising Tide Spirits and trace the real steps from bourbon fan to respected barrel picker and brand builder. We dig into how he sources and blends Old Stubborn and Old Swagger, why his packaging is part of the experience, and what he’s learning from rye whiskey as the market shifts.   • Ed’s early bourbon misfire and the moment Pappy brings him back   • Building a whiskey community and learning through shared pours   • The liquor store “help a shopper” moment that turns into a job   • How private barrel picks create trust and demand   • Sourcing as an NDP and why winter barrel samples can mislead   • Designing premium packaging that matches premium whiskey   • Staying small by choice while releases sell out fast   • Rye whiskey education, MGP dill notes, and how age softens them   • Barrel aging plans in Kentucky and a teased higher-aged release   Remember, we're the Scotchy Bourbon Boys, www.scotchyburbonboys.com for all things scotchy bourbon boys. Remember, you can get t-shirts, Glenn Karen's. Contact me direct for those. Whether you listen to us or you watch us, make sure you leave us good feedback.   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/

    How Ed Bley Builds Rising Tide Spirits From Barrel Picks Plus Hurry His Double Brand Rye Release

  8. Jul 29

    Reviving A Forgotten Bourbon Name with Bill McBrayer Of McBrayer Distilling

    Send us Fan Mail We sit down with Bill McBrayer to trace how a forgotten Kentucky bourbon legacy turns into a living brand, starting with a family story, a trademark deadline, and a mash bill hidden in the historical record. We talk through the hard parts of building a whiskey company the right way, plus the joy of watching family history become something you can taste and share.  • the moment a trademark requirement forces real bourbon production  • digging up William Harris McBrayer’s story and why it matters to bourbon history  • finding the 1870 mash bill reference and recreating a high-corn legacy recipe  • partnering with Wilderness Trail and using heirloom Bloody Butcher corn  • navigating licensing, controlled-state hurdles, and early bottling decisions  • securing the Cedar Brook trademark and rebuilding brand identity  • visiting and buying land tied to the Cedar Brook distillery site near Lawrenceburg  • Whiskey Trust and Prohibition context that shaped Kentucky bourbon brands  • walking through the current lineup: legacy mash bill, bottled-in-bond, and weeded bourbon  • single barrel releases, Legacy Club access, and expanding distribution  Sign up for the legacy club, doesn't cost anything.  A family name can disappear from bourbon shelves for decades, but it doesn’t have to stay gone. We’re joined by Bill McBrayer, president and steward of McBrayer Legacy Spirits, to unpack the true story behind bringing an old Kentucky bourbon lineage back to life and why it started with something as unromantic as a trademark deadline. We talk about the rabbit hole that begins with genealogy research and a historic blog post, then turns into a real distilling plan when Bill learns he has to “use” the brand to keep it. From there, the conversation gets wonderfully specific: an 1870 letter connected to E H Taylor, a high-corn mash bill, heirloom Bloody Butcher red corn, and working with Wilderness Trail to recreate a legacy profile that stands out in today’s crowded craft whiskey market. The story also moves beyond the bottle. Bill shares what it takes to navigate licensing, distribution, and the slow economics of aging Kentucky bourbon for 8, 10, or 12 years. We dig into Lawrenceburg history, the Cedar Brook distillery site, the Whiskey Trust era, and how protecting a heritage brand becomes a responsibility, not a hustle. If you care about bourbon history, bottled-in-bond releases, single barrel picks, and building a family-owned whiskey brand with long-term purpose, you’ll want this one. Subscribe, share with a bourbon friend, and leave us a review with your favorite “lost brand” comeback story. 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/

    Reviving A Forgotten Bourbon Name with Bill McBrayer Of McBrayer Distilling
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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
    610
  • Rating
    Clean
  • Copyright
    © 2026 The Scotchy Bourbon Boys
  • Show Website
    The Scotchy Bourbon Boys

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