The Scotchy Bourbon Boys

Jeff Mueller, Martin Nash, Karl Henley,Chris thompson, Rachel Mueller
  • 4.1 (25)
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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!

  1. Five Irish Whiskeys One Blind Winner on St. Patricks Day

    21H AGO

    Five Irish Whiskeys One Blind Winner on St. Patricks Day

    Send a text 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 bottle breakdown plus a quick lesson on what legally counts as bourbon.  • setting the rules for a true blind with no hints  • introducing the five-bottle lineup with proofs and cask details  • ranking noses and discovering how similar two pours can feel  • tasting for vanilla, cinnamon, fruit, and that classic Irish character  • bringing Roxy in to help decide a near-tie  • revealing the winner and rethinking price and expectations  • scoring the champion with the Old Louisville barrel bottle breakdown  • answering a live question on bourbon rules and straight vs finished bourbon  • sharing New Orleans Bourbon Festival travel plans and possible live shows  Remember, we're www.scotchybourbonboys.com for all things scotchy bourbon boys.  Labels can lie to you, and our palates prove it when we go fully blind on five Irish whiskeys for a St Patrick’s Day showdown. We line up heavy hitters and crowd favourites, cover the rules, and then commit to the only thing that matters: nose, taste, and an honest score with no brand safety net. The result flips our expectations and turns “I know what I like” into “wait, what am I actually tasting?” We dig into the lineup details as we go, from Redbreast 12 Cask Strength and its rich fruit-and-spice reputation, to Jameson Black Barrel with that charred barrel sweetness, to Waterford single malt and its terroir-driven “taste of place” approach. We also pour Fercullen 15 with its Madeira cask finish and a BUA Irish Whiskey single grain pick bottled high proof with no added colouring or chill filtration. As the tasting unfolds, vanilla and cinnamon take over the conversation, two glasses become almost impossible to separate, and we bring in a second palate to break the tie. After the reveal, we give the winning whiskey the full Old Louisville Whiskey Company barrel bottle breakdown, scoring nose, body, taste, and finish and calling out the notes that earned it the crown. We also answer a live question on bourbon rules, including what “straight bourbon” means and why finishing changes the label language. If you love Irish whiskey, blind tasting, whiskey reviews, and honest bottle rankings, this one is a must. Subscribe for more blind tastings, share this with a friend who swears they can always spot their favourite bottle, and leave us a review with your pick for what should be in the next blind. voice over Whiskey Thief Add for SOFL 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/

    55 min
  2. A Rooftop Bourbon Weekend with Tracy and Barb Napolitano Founders of the New Orleans Bourbon Festival

    5D AGO

    A Rooftop Bourbon Weekend with Tracy and Barb Napolitano Founders of the New Orleans Bourbon Festival

    Send a text 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 also dig into the dinners, ghost tours, VIP judging, seminar lineup, and the barrel picks that support charity while keeping the whole weekend easy to navigate on foot. • new downtown venue that keeps tastings, seminars and hotels close • rooftop Grand Tasting setup with a full outdoor atmosphere • Britannia Theater seminar experience with comfortable seating and service • French Quarter ghost tour ending at Oddfellows Rest Cemetery • Dark Arts tasting in the cemetery as a true New Orleans twist • VIP judging experience and what makes it special • brand and distillery presence including Four Roses, Sazerac, Michter’s, WhistlePig, Barrel, Penelope, Proof and Wood, Old Carter and more • why the festival prioritises passionate whiskey people over empty booth pours • awards judged by real bourbon fans and everyday drinkers • Friday and Saturday seminar schedule highlights including cigar pairings, women’s panel and next generation panel • barrel pick reservations through the festival website with festival pickup only • charity focus behind bottle sales and how proceeds are handled • ticket timing for dinners and ghost tours plus remaining festival tickets A bourbon festival can be big and still feel close knit, but only if the layout, the people, and the programming are built with intention. That’s why we sat down with Tracy and Barb Napolitano to get the real plan for this year’s New Orleans Bourbon Festival, including the biggest change yet: a brand-new downtown venue that keeps the weekend together and walkable. We talk through what that actually means on the ground. The Grand Tasting moves fully outdoors to a rooftop overlooking the New Orleans skyline and the Mississippi River, while the seminar track shifts into the Britannia Theater for a true sit-back-and-learn experience with comfortable seating. We also hit the event schedule: VIP judging, brand dinners, late-night meetups, and the kind of after-parties that make New Orleans the perfect backdrop for a whiskey weekend. Then we get into the line-up and why it matters. You’ll hear which distilleries, blenders, and personalities are coming, plus why this festival leans into independent and craft whiskey alongside heavy hitters like Four Roses and Sazerac. We also break down barrel pick reservations, the no-shipping rule, and how bottle proceeds support charity. And yes, we cover the ghost tour that ends with a Dark Arts tasting in a haunted cemetery, because New Orleans is going to New Orleans. If you’re planning a bourbon festival trip, want the best bourbon seminars, or just love whiskey travel stories, this one is your blueprint. Subscribe, share this with your festival crew, and leave us a five-star review on Apple so more bourbon fans can find the show. www.scotchybourbonboys.com for all things scotchy bourbon boys. Make sure you check us out on Facebook, Instagram, YouTube, X, and Patreon. Also on iHeart, Spotify, and Apple. Make sure you become members, you subscribe, you do all that, but leave us good feedback, five-star reviews on Apple. voice over Whiskey Thief Add for SOFL 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 3m
  3. From Monks To Mules: A Tour Of Irish Whiskey, Bua Stout Finish, And St. Patrick’s Day Cocktails

    MAR 11

    From Monks To Mules: A Tour Of Irish Whiskey, Bua Stout Finish, And St. Patrick’s Day Cocktails

    Send a text 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. • Irish whiskey heritage from monks to Bushmills  • Four core styles and triple distillation explained  • Why Ohio’s shelves now carry deeper Irish picks  • Bua Imperial Stout Finish tasting and scores  • Price, drinkability, and value talk  • Irish Mule with barrel-aged maple tweak  • Guinness Old Fashioned with chocolate bitters and foam  • Irish coffee shortcut and bar gear tips  • Shoutouts to local events, brands, and rare releases Irish whiskey has a way of sneaking up on you—soft at first sip, then suddenly full of story. We kick things off by resetting our palates for St. Patrick’s season and tracing the spirit’s arc from monastic stills to the first license at Old Bushmills, through the hard years of trade restrictions and Prohibition, and into a modern revival that’s filling glasses around the world. Along the way, we talk styles—single pot still, single malt, single grain, and blends—why triple distillation matters, and how used wood and clever finishes shape flavor without piling on heat. From there we get local. Ohio’s shelves have quietly leveled up, and we shout out bottles that punch above their price, like The Whistler Double Oak, Writers’ Tears, and a few “how is this still here?” finds. The centerpiece is our bottle breakdown of Bua Imperial Stout Finish, a Columbus-rooted Irish whiskey guided by seasoned hands. On the nose we find limoncello brightness, light cocoa, and a subtle nuttiness; on the palate, a gentle sugar note and roasted malt from the stout cask; the finish stays tidy and refreshing. We score it, debate body and balance, and talk real-world value—aka the kind of bottle that vanishes at a fantasy draft. Then we head behind the bar for two crowd-pleasers you can master tonight. First up: an Irish Mule with fresh lime, ginger beer, and a dash of barrel-aged maple syrup to round the edges. Next, a Guinness Old Fashioned built with Bua’s stout finish, chocolate and Angostura bitters, and a silky Guinness brown-sugar syrup, crowned with a light vanilla foam. It drinks like the best parts of a pour and a pint in one glass. We close with a quick Irish coffee riff and a few gear tips to make your home bar smoother and more fun. Raise a glass with us, explore beyond the usual suspects, and lean into a season made for sharing good bottles and better stories. If you enjoyed this one, follow the show, leave a review, and share it with a friend who loves whiskey—or Guinness. Your support helps more curious listeners find their next favorite pour. Follow us on Instagram, Facebook, YouTube, X, and Patreon. Become a member on YouTube and Patreon. Leave super chats on YouTube. Good bourbon equals good friends and good times. Make sure that you don’t drink and drive, drink responsibly, and live your life uncut and unfiltered. voice over Whiskey Thief Add for SOFL 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 24m
  4. Quality Over Hype: Why Michter’s Became The Benchmark, Tiny and Super Nash 'Its In our DNA"

    MAR 6

    Quality Over Hype: Why Michter’s Became The Benchmark, Tiny and Super Nash 'Its In our DNA"

    Send a text 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 share memories with Dan McKee and Andrea Wilson. • sponsor spotlight for Middle West Spirits • agenda: Michter’s journey, bottle-your-own recap, Old Louisville breakdown • community shoutouts, platforms, and membership drives • Fort Nelson bar experience and gift shop selections • Pennsylvania origins, rye dominance, and Bomberger era • Prohibition shutdown, 1950s rename, 1970s decline • bankruptcy, lost barrels, and brand dormancy • Kentucky rebuild under Joe Magliocco and Dick Newman • roles of Dan McKee and Andrea Wilson clarified • low barrel entry proof and heat-cycled maturation • small-batch scale around 20 barrels and select single barrels • tasting notes and ratings of 2019 Toasted Sour Mash • myths vs facts about history, sourcing, and age statements • homage releases: Shenk’s and Bomberger’s • Fort Nelson Select nuances and gift shop batching • closing thanks and responsible drinking reminder A whiskey brand that predates the United States doesn’t usually get a second act—but Michter’s did, and it turned that comeback into a masterclass on flavor. We trace the line from Shenk’s 1753 Pennsylvania rye to a modern Kentucky rebirth, where low entry proof, heat-cycled warehouses, and uncompromising standards define how every bottle earns its label. Along the way, we revisit Fort Nelson memories, the bottle-your-own experience, and the friendships that make great pours even better. We sit with the choices that changed the trajectory of Michter’s: rebuilding in Kentucky under Joe Magliocco, tapping legendary guidance from Dick Newman, and empowering Dan McKee and Andrea Wilson to release only what meets the mark. That means small batches around 20 barrels, single-barrel highlights, and the guts to skip the 10 Year when the whiskey isn’t ready. We unpack why 103 proof going into the barrel deepens oak sweetness at approachable bottle proofs, and how heat-cycling keeps extraction alive through winter for a rounder mid-palate and cleaner finish. Tasting the 2019 Toasted Barrel Sour Mash brings the philosophy to life: cherry, maple, and toasted marshmallow on the nose; a light-to-medium body that still coats; honeyed sweetness with a snap of pepper; and a dry, medium finish. We also explore how Michter’s helped popularize toasted barrel finishing, why age statements don’t guarantee balance, and how homage releases like Shenk’s and Bomberger’s honor Pennsylvania roots while Fort Nelson Select grounds the present in Louisville. The result is a consistent, distinctive profile that collectors chase and newcomers can enjoy without a learning curve. If you love whiskey history, crave insight into maturation choices, or just want tasting notes you can use tonight, you’ll feel right at home. Tap play, subscribe, and leave a review so more whiskey lovers can find us. What Michter’s pour best defines the brand for you?Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patreon, listen on Apple, iHeart, and Spotify, become a member, leave a five-star review, and write a review each year Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Pa voice over Whiskey Thief Add for SOFL 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 23m
  5. Greens, Grains, And “Please Don’t Slice The Rye” with Brian Bailie of Golf Cask Magazine

    MAR 4

    Greens, Grains, And “Please Don’t Slice The Rye” with Brian Bailie of Golf Cask Magazine

    Send a text 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 pairings, and the growing community. • five pillars of Golf Cask: golf, whiskey, cigars, travel, community • designing “whiskey golf trails” from cigar to course • pairing logic: rye complements, bourbon counterpoints • links vs parkland and how terrain shapes pours • the art and timing of single-barrel rye picks • clubs expanding whiskey programs and private barrels • AI as a creative assistant for editing and design • event design, small groups, and shared experiences • Irish season, travel strategies, and airport bottle hacks • younger golfers moving toward premium sippers • dream foursomes, dream pours, and the 19th hole Remember, good bourbon equals good times with good friends Make sure you drink responsibly, don't drink and drive, and live your life like us, uncut and unfiltered What if your round didn’t end at the flag but kept unfolding through flavor, smoke, and conversation? We sit down with Brian, longtime NCAA golf coach and founder of Golf Cask, to explore a lifestyle that blends golf, whiskey, and cigars into one intentional experience. From the first tee to the 19th hole, he shows how to choose pours that match the moment, pair cigars that elevate rather than overwhelm, and design “whiskey golf trails” that start with a stick, find the right bottle, and finish on a course that fits the mood. Brian shares how an evening in an Irish pub sparked the vision for a community built on five pillars: golf, whiskey, cigars, travel, and connection. We dig into the craft—why rye steals his heart with herbal punch, how single barrels demand decisive timing, and when a mellow corn or high-rye bourbon can surprise you. We compare links and parkland courses, then map pairings to terrain: sea-breeze malts for open dunes, caramel-rich bourbons for tree-lined fairways, and fuller cigars when the whiskey goes light and airy. You’ll hear how clubs are expanding whiskey programs, venturing into private barrel picks, and turning tastings into member magnets. This conversation also reveals the practical side: building a 100-page magazine, using AI to tighten copy and speed creative, capping events at a dozen to keep the vibe right, and traveling smart for Irish season with bottle limits and duty-free strategy. We talk stateside vs European culture—party during the round or save it for the pub—and why the best pour is the one shared with the right people after the right day. Whether you love rye, chase single barrels, or just want a better 19th hole, this is a roadmap for slowing down and savoring what matters. Subscribe, share with a friend who loves golf or whiskey, and leave a review to help more people find the show. What’s your perfect 19th hole pairing? voice over Whiskey Thief Add for SOFL 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 22m
  6. From Barn Stills To Nationwide: How Whiskey Thief Grows Without Losing Its Soul with Walter Zausch And Lisa Roper Wicker

    FEB 25

    From Barn Stills To Nationwide: How Whiskey Thief Grows Without Losing Its Soul with Walter Zausch And Lisa Roper Wicker

    Send a text 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. • why grow and stay the same is the goal • how the urban tasting room mirrors the farm vibe • what pot distilling demands from a skilled team • where collaboration beats constant instruction • how maturation, storage, and weather shape flavor • why DTC unlocks access in 46 states • what legal compliance and taxes mean for shipping • how small-batch blending preserves identity • where Louisville’s whiskey neighborhood is booming • what we taste in the nine-year rye Listen, like, leave good feedback and subscribe Whiskeythief.com The first thing you notice is the feel. Gravel under tires at the farm, guitars on the wall in Louisville, and that instant sense you’ve walked into a place that treats whiskey like a craft and a community. We sat down with owner-operator Walter Zausch, director of distilling Lisa Wicker, head of experiences Amy, and Philip from Kentucky Bourbon Direct to unpack how Whiskey Thief scales without losing its single barrel soul—and why fans across 46 states can finally get bottles shipped legally to their door. We start where their story lives: pot stills, sharp palates, and a team that can make precise cuts without babysitting. Lisa explains how collaboration speeds quality, from early peach brandy iterations to doubling yields while tightening flavor. Then we go deeper into maturation: the moment when the barrel becomes the hero around eight to ten years, how ricked versus palletized storage bends outcomes, and why Kentucky’s wild winter swings can turn vanilla, mint, and dry cocoa into surprising notes in a nine-year rye. If you love rye whiskey, this tasting will light up your curiosity—minty lift, caramel undertow, and a clean finish at 121 proof. Access is the other revolution. Philip breaks down the direct-to-consumer engine that handles compliance, taxes, and shipping so craft producers can focus on making great juice. The result is real: Whiskey Thief ships to 46 states, fans no longer leave empty-handed, and brands gain data and margins that keep the lights on without surrendering independence. With Louisville’s whiskey hub booming—Heaven’s Door, Chicken C**k, WhistlePig, and more within walking distance—the city offers a concentrated tour of American whiskey culture while the farm preserves the barrel-thieving experience you can’t get anywhere else. We close with the future: small, intentional blends that mirror the five-barrel magic of on-site tastings, a boutique approach that respects terroir, weather, and the patience great spirits demand. If you’re here for craft, character, and smarter access to bottles you actually want, you’ll feel at home with us. Subscribe, share with a whiskey friend, and leave a review to help more bourbon lovers find the show. Cheers to good barrels, good people, and getting the right bottles into your hands. voice over Whiskey Thief Add for SOFL 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/

    1 hr
  7. From Moonshine Roots To Experimental Spirits: Alan Bishop’s Bold New Chapter At Old Homestead Distillery

    FEB 18

    From Moonshine Roots To Experimental Spirits: Alan Bishop’s Bold New Chapter At Old Homestead Distillery

    Send a text 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 cuts, and a rest that polishes without erasing character. • Reinvention after French Lick and owning the build at Old Homestead • Pot still aging limits and why barrel babysitting matters • Labels that free creativity: whiskey from a bourbon mash • Making uncommon whiskey for common people as a guiding idea • The Old Homestead campus and “Alcohol Acres” destination • Wild Newton Stewart yeast capture and sense of place • Wycliffe Bell process, thumpers, peat, apples, and cask strength • Water, highballs, and choose-your-proof tasting • Upcoming Rise & Shine trio and barrel-rested sunshines • New absinthe and gin releases, plus where to find Alan’s work The best spirits don’t just taste like a place—they tell you its story. We sit down with Alan Bishop for his record-setting return to talk about leaving a legacy brand, hand-building a new distillery at Old Homestead, and charting a bolder future where labels serve flavor, not the other way around. If you’ve ever wondered how a distiller reinvents without losing soul, this is a masterclass in making uncommon whiskey for common people. Alan opens up about the real arc of starting over: the existential first year, the stubborn stills, and the moment the “house character” finally reveals itself. He explains why pot still whiskey has a sweet spot, how to babysit barrels so wood doesn’t swallow grain, and why he’s transparent about using “whiskey distilled from a bourbon mash” to unlock honest flexibility—used oak, varied entry proofs, and subtle pre-distillation botanicals—while telling drinkers exactly what’s in the glass. Then we dive into Wickliffe Bell, a cask-strength Black Forest Spirit at 139.2 proof that drinks shockingly gentle. Oats malted by Sugar Creek are peat-smoked with Irish turf, apples are smoked and loaded into a thumper, and the cut is clean like a white distillate before a short rest in new oak. The result is apple-oat warmth, soft phenolics that read like hickory-kissed smoke, and a choose-your-own-proof journey that blooms with a splash of water or lifts in a smoky highball. It’s not bourbon. It’s not scotch. It’s a place in a bottle. We also map the broader canvas: Bartels & Bishop hitting distribution, limited Old Homestead bourbon kept intentionally scarce, the Rise & Shine trio (citrus, jasmine-chamomile, hickory bark) riding the thumpers, and a new absinthe that merges Old World method with New World botanicals. Along the way, Alan talks underdog grit, storytelling as craft, and building “Alcohol Acres”—a lakeside destination that pairs serious spirits with a weekend worth remembering. If you care about flavor, place, and where American whiskey goes next, press play. Then tell us how you took your pour—neat, water, or highball—and leave a review so more curious drinkers can find the show. Find us at www.scotchybourbonboys.com — glens, t-shirts, bourbon balls, and more Follow on Facebook, Instagram, YouTube, X, TikTok, and Patreon Apple listeners: leave a five-star rating and a thoughtful review “Drink and drive, drink responsibly, and live your life uncut and unfiltered” voice over Whiskey Thief Add for SOFL 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 47m
  8. Whiskey Over Politics Presidents Day Podcast

    FEB 17

    Whiskey Over Politics Presidents Day Podcast

    Send a text 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 bourbon’s power to bring people together. • judging whiskey on liquid quality not labels • guest’s background, global sourcing, and neat-pour philosophy • Noble Arts launch plans and honey-cask allocations • festivals, YouTube creators, and small-producer formats • pricing ethics, exotic woods, and value at $60–$100 • Mizanara as accessible flagship, proof and profile • Lexington’s distillery district history and renewal • Dark Arts tasting room vibe and team approach • cooperation among brands and rising-tide mindset • legacy building, never-sell ethos, and resilience • vodka, highballs, and the search for a party-friendly bourbon drink • tastings: Cinder And Smoke Ten Year, 45/47, and American 47 Become a member, support the podcast, join the Patreon, leave a five-star review on Apple and iHeart A whiskey label can spark a fight before the cork leaves the bottle. We start there—then pour past the politics to ask the only question that matters: is the whiskey any good? Along the way, we bring in Dark Arts Whiskey House’s chief alchemist for an unfiltered look at how rare woods, real sourcing, and a clear pricing philosophy can turn crowded shelves into a playground for curious palates. We taste through presidential-themed releases and a ten-year Cinder and Smoke, breaking down what the nose and finish reveal at approachable proofs. From Japanese Mizanara offered at a shockingly fair shelf price to honey-cask experiments bound for festival drops, this conversation opens the black box on “exotic finishes.” No Alibaba shortcuts here—just long-haul flights, fifth and sixth-generation cooperage partners, and a refusal to let scarcity morph into gouging. You’ll hear how Dark Arts keeps premium bottles accessible, why proof and mouthfeel trump hype, and what to look for when a label leans on patriotism to sell a pour. We widen the lens to Lexington’s distillery district—once neglected, now humming—and how alliances between neighbors make a destination out of a few city blocks. There’s real talk on team building, titles, and respect in hospitality, plus a legacy stance you don’t hear often: never sell, build for generations, and let the liquid do the talking. And because whiskey should be fun, we kick around the missing link in cocktail culture: a simple, party-friendly bourbon drink that can sit next to beer and champagne without dumbing down the spirit. Highballs and herbaceous spritzers, anyone? If you’re a bourbon nerd, a craft-leaning explorer, or just tired of marketing fog, this is your pour. Hit play, taste with us, and join the conversation—then tell us: what makes a whiskey truly “good,” and which bottle surprised you most? Subscribe, share with a friend, and drop a five-star review to keep these conversations flowing. voice over Whiskey Thief Add for SOFL 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 36m
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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
    565
  • Rating
    Explicit
  • Copyright
    © 2026 The Scotchy Bourbon Boys
  • Show Website
    The Scotchy Bourbon Boys

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