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. 6h ago

    King Car A Bourbon Drinker’s Guide To Taiwanese Single Malt

    Send us Fan Mail We put our “whiskey without borders” promise to the test by tasting King Car Taiwanese single malt finished in bourbon barrels and arguing over the wildest notes we find. We score it nose, body, taste, and finish, then stack it up against bottles like Highland Park 12 and Johnnie Walker Green before we shift into Kentucky Bourbon Festival plans.  • Why international whiskey belongs on a bourbon-forward show  • King Car’s tropical fruit nose: pineapple, mango, banana, vanilla, caramel  • Bubblegum, suntan lotion, and other “you had to be there” aroma calls  • Mouthfeel talk: oily, viscous, then gently drying  • Smoke and leather notes without heavy peat  • Barrel Bottle Breakdown scoring system and our final average score  • Finish debate: medium vs long and the lingering licorice-anise edge  • Comparison pours and what bourbon drinkers might like best  • Kentucky Bourbon Festival logistics and where to find us  • Bourbon balls made with maple-finished bourbon and long-soaked pecans  www.scotchybourbonboys.com  If you watch us or if you listen to us, make sure that you leave us good feedback  If you listen on Apple, leave us a good five-star review and give us a review  If you’re coming down to the Kentucky Bourbon Festival, come check out the Scotchy Bourbon Boys, come find us, say hello, and let’s have a pour or two  A single malt from Taiwan finished in bourbon barrels sounds like a mashup, but the glass tells a real story. We pour King Car and immediately start chasing notes that feel both familiar and surprising: pineapple acidity, mango smoothness, vanilla sweetness, light caramel, and a nostalgic bubblegum aroma that sparks a full-on debate. If you’re a bourbon drinker who wants to explore international whiskey without diving straight into heavy peat, this tasting is built for you.   We break the whiskey down the Scotchy Bourbon Boys way, scoring nose, body, taste, and finish, and we get specific about what’s working and what isn’t. The nose shines with fruit and dessert-like sweetness, the body brings an oily, viscous mouthfeel, and the palate shifts quickly into gentle smoke and a dry leather-oak edge. Then we argue about the finish, because some pours disappear fast and others hang around in the back of your throat like a “ghost note” for the rest of the night. We even float the idea of an “after aroma” category for the empty glass, because sometimes that’s where the best whiskey memories live.   To help you place King Car in your own collection, we compare it to familiar bottles like Highland Park 12 and Johnnie Walker Green, calling out peat level, fruit character, and smoke intensity in plain terms. After the tasting, we pivot into real-world whiskey life: Kentucky Bourbon Festival travel plans, where you can find us on the grounds, and the homemade bourbon balls we’re bringing along for friends and fellow fans.   If you enjoy bourbon, single malt, Scotch comparisons, and honest tasting notes, subscribe and share this one with a whiskey buddy. Leave us a five-star review on Apple Podcasts, and drop a comment with the one flavor note you always chase when you try a new single malt.7 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/

    King Car A Bourbon Drinker’s Guide To Taiwanese Single Malt

  2. 2d ago

    Can Limited Edition Festival Only Releases Fill in For Allocated Releases From The Festival

    Send us Fan Mail We get ready for the Kentucky Bourbon Festival and relive how a bourbon trip becomes a mix of friends, schedules, and chasing the next great pour. Then we dig into why Michter’s keeps winning us over and argue about whether festival bottle lines count as real bourbon hunting. • Kentucky Bourbon Festival plans with the full crew, house schedule, and bus tour energy  • Bourbon balls for the holidays, merch updates, and where to follow us online  • Why Michter’s shelf lineup stays consistent and drinkable  • Quality-first releases versus mash bill transparency, including skipping a 10-year release  • The Michter’s rye bottles that changed our minds and shaped our palates  • Bottle-your-own at Michter’s Fort Nelson, anniversary pours, and the chair story in Shively  • What went wrong with last year’s long lines and limited allocated bottles  • How Jim Beam handled festival sales better, plus why single barrels matter  • Whether a festival-only batch release solves the problem or kills the hunt Please, please leave us a five-star review with a review about what you like about us Waiting in a bourbon line for two hours and walking away with nothing changes how you see a festival. We’re gearing up for the Kentucky Bourbon Festival with the whole crew, but we also want to talk honestly about what worked, what didn’t, and what we hope gets fixed this year, because the festival is supposed to feel like the Super Bowl of bourbon, not a lesson in frustration. We spend a big chunk of time on Michter’s, one of our favorite distilleries to drink and to visit. We talk through why Michter’s Sour Mash and their core lineup are such reliable pours, how their team protects a consistent flavor profile, and why they’re willing to skip a release when it doesn’t meet their standard. It turns into a real conversation about whiskey transparency versus quality: do you need the mash bill, or do you trust what’s in the glass? Then we jump back into festival strategy. We break down last year’s Kentucky Bourbon Festival bottle situation, the Heaven Hill line chaos, and why Jim Beam’s setup felt smoother for actual festival-goers. We also spotlight festival single barrel picks as a smart move when allocated bottles get messy, and we dig into a rumor we’ve heard about a Kentucky Bourbon Festival only release designed to keep people from leaving empty-handed. Of course, that leads to our favorite argument: is the festival still “the hunt,” or is it a stocked pond where you just choose your fish? If you love bourbon travel, distillery visits, allocated bottle drama, and honest tasting talk, hit play. Subscribe, share this with your bourbon crew, and leave us a review so more whiskey fans 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/

    Can Limited Edition Festival Only Releases Fill in For Allocated Releases From The Festival

  3. Aug 28

    Bourbon On The Banks 2026 Insider Guide

    Send us Fan Mail We sit down with Ansey and Renee to map out Bourbon On The Banks and why a Kentucky River setting, capped tickets, and smart logistics make it feel more like a great hang than a crowded scramble. We share how to plan your pours, find the best single barrel picks, and build a full Frankfort weekend that still gives back big to local charities.  • riverfront park layout in downtown Frankfort and why it changes the vibe  • controlled growth, limited ticket sales, and Twilight tickets to reduce bottlenecks  • Thursday bourbon boat event and the Whiskey Thief kickoff night  • Four Roses pub stroll details and why pacing matters  • how bottle sales work, including Capital Cellars for out-of-state distilleries  • bottle check with the Shriners so you can shop without carrying everything  • what’s new this year, including more seating, shade, and sponsor lounge space  • festival barrel picks and why they sell out fast  • Friday night VIP reception and charity auction with special pours and experiences  • free community events and the Saturday Bourbon Women tent programming  • food and hydration strategy for a safer, better whiskey festival day  Go to bourbononthebanks.org and go to the contact section and send an email to us if you want to be put on the waiting list for any of the tickets.  Whether you listen to us or you watch us, make sure that you leave good feedback and you do things like become members or leave super chats.  A great bourbon festival shouldn’t feel like a contact sport, and Bourbon On The Banks proves it. We’re back on the mic with Ansey and Renee to break down what makes this Frankfort, Kentucky whiskey festival different: a Kentucky River park setting, intentionally capped crowds, and a weekend layout that rewards people who come to taste, learn, and actually enjoy the day. If you’ve ever left a festival thinking “I waited in lines more than I sampled,” this conversation is for you.   We talk ticket strategy and timing, including Special Access, Early Access, General Admission, and why Twilight tickets are a smart move for locals or anyone who wants a shorter visit with fewer choke points. You’ll hear practical tips on pacing, hydration stations, and the underrated win of eating a real meal before high-proof pours. We also get into the festival’s bottle game: distilleries can sell on-site, out-of-state brands run purchases through Capital Cellars, and the Shriners bottle check keeps you from hauling glass all afternoon while supporting a great cause.   Then we zoom out to the full Bourbon On The Banks weekend experience: the Thursday kickoff at Whiskey Thief, the bourbon boat event, the Four Roses pub stroll across downtown, Friday’s food pairing, and the VIP reception and charity auction where special pours often show up that you won’t see on Saturday. We also cover festival barrel picks worth hunting, new comfort upgrades like more seating and shade, the Bourbon Women tent sessions that are open to everyone, and how the event continues to push serious dollars back into local charities.   If you’re planning your first trip or tightening your game plan for this year, hit play, share this with your festival crew, and leave us a review so more bourbon fans can find the show. What bottle or distillery tent are you chasing this year? 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/

    Bourbon On The Banks 2026 Insider Guide

  4. Aug 26

    Peanut Brittle Without The Dentist Knob Creek 12 Cask Strength

    Send us Fan Mail We go head to head on Knob Creek 12 Year 2026 at 100 proof versus the rare 121.2 proof cask strength release, asking whether proof actually equals better flavor. The 100 proof impresses with balance and peanut brittle notes, then the cask strength lands a rich butterscotch finish that blows past our scoring scale.  • upcoming Bourbon on the Banks and Kentucky Bourbon Festival plans  • why we start with the lower proof first in a fair tasting  • Knob Creek history, Beam small batch roots, and personal Knob Creek stories  • what “cask strength” means and why adding water was the original intent  • our barrel bottle breakdown scale for nose, body, taste, and finish  • tasting notes on the 100 proof 12 year, including cinnamon, caramel, vanilla, peanut brittle, leather and oak  • tasting notes on the 121.2 proof cask strength, including richer caramel, vanilla chew, butterscotch, and a long sweet finish  • final scores and which bottle we would share for which occasion  Remember, www.scotchybourbonboys.com for all things scotchy bourbon boys.  Same age statement, same distillery DNA, two very different proof points. Tonight we put Knob Creek 12 Year 2026 at 100 proof against the limited Knob Creek 12 Year Cask Strength 2026 at 121.2 proof and chase one question all the way down the glass: does higher proof really mean more flavor, or does the standard release win on balance? We start with what makes Knob Creek a modern classic in Kentucky bourbon: long aging, heavy oak influence, caramel and vanilla, and that unmistakable Beam family nuttiness. Then we break down what “cask strength” and “barrel proof” actually change in the final bottle, from mouthfeel and finish to how alcohol heat can either hide flavors or amplify them. We also use our Barrel Bottle Breakdown rating scale so you can follow the nose, body, taste, and finish in a clear, repeatable way. The 100 proof 12-year delivers big with cinnamon, brown sugar, dried apple, caramel, and a peanut brittle note that screams Knob Creek. Then the cask strength surprises us with a richer caramel-vanilla nose and a butterscotch-driven finish that drinks shockingly easy for 121.2 proof, earning a score so high it breaks our scale. If you love bourbon reviews, tasting notes, and honest proof debates, this pour is for you. Subscribe, share this with a bourbon friend, and leave a review on Apple or your favorite podcast app 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/

    Peanut Brittle Without The Dentist Knob Creek 12 Cask Strength

  5. Aug 21

    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

  6. Aug 19

    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

  7. 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

  8. 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
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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
    614
  • Rating
    Clean
  • Copyright
    © 2026 The Scotchy Bourbon Boys
  • Show Website
    The Scotchy Bourbon Boys

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