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PODCAST

The Scotchy Bourbon Boys

Jeff Mueller, Martin Nash, Karl Henley,Chris thompson, Rachel Mueller

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

arts food

All Episodes

106:44

How Echo Spirits Builds Big Flavor In A Small Distillery

The Scotchy Bourbon Boys ·

2026/04/22

Send us Fan MailWe sit down with the Echo Spirits team to talk about how a Columbus, Ohio distillery builds award-winning rum, creative whiskey blends, and a bar that feels like home. Along the way we dig into sourcing versus grain-to-glass debates, how finishes can rescue tricky barrels, and why community matters more than competition. • Columbus distillery community and why collaboration works • Why Echo starts with rum and how the portfolio evolves • Queen Share rum and the “saved cuts”

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102:05

Inside Barton 1792 With Ross Cornelissen Joining Us...

The Scotchy Bourbon Boys ·

2026/04/17

Send us Fan MailWe catch up after boots-on-the-ground Ohio bottle signings and get Ross Cornelison on the phone while he drives back to Kentucky. We dig into what makes Barton 1792 so consistent, why the brand’s profile has shifted over time, then end with a full live Barrel Bottle Breakdown of 1792 Sweet Wheat. • Meeting Ross Cornelissen in Ohio and why the state shows up big for bourbon • Why Barton 1792 operates as a working distillery and keeps tours closed • How Ross thinks about consistency

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111:27

Bourbon Festival Blueprint With KBF President Randy...

The Scotchy Bourbon Boys ·

2026/04/15

Send us Fan MailWe talk with Randy Prasse about why the Kentucky Bourbon Festival keeps selling out faster and how the team protects the general admission experience while still offering real VIP comfort. We get into the unglamorous details that make the weekend work, from gate flow and bottle lines to add-ons, education, and what is new for this year. • tickets selling out and what the “sold out” numbers really mean • why KBF prioritises GA first and keeps VIP co-mingling • how COVID shaped the

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111:04

Danny Polise Explains How Penelope Finds Flavor By...

The Scotchy Bourbon Boys ·

2026/04/10

Send us Fan MailWe sit down with Danny Polise from Penelope Bourbon to trace how a three-barrel experiment turns into a national brand built on obsessive blending and real boots-on-the-ground hustle. We dig into how sourcing, warehouse knowledge, and smart scaling shape flavor, then taste through new and upcoming bottles while talking festivals, charity blends, and what the next decade of bourbon could look like. • the early Penelope bet at MGP and why three mash bills mattered • learning blending

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68:13

Old Carter, Uncut, Mark Carters Masterpiece!

The Scotchy Bourbon Boys ·

2026/04/08

Send us Fan MailWe sit down with Mark Carter to talk about how Old Carter stays unmistakable batch after batch, from chewy caramel depth to that long, silky finish. We get into the real work behind very small blends, the Social Club experience, and why we chase “delicious” over age statements and hype. • tasting through recent Old Carter releases and why bottles can open up over time • what the Old Carter Social Club is and how lockers, appointments, and tastings work • how Mark builds tiny blends

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77:32

Are Smaller Bottles (375ml) The Future Of Allocated...

The Scotchy Bourbon Boys ·

2026/04/03

Send us Fan MailWe dig into why 375ml bourbon bottles are suddenly everywhere and what that shift means for prices, access, and trying new whiskey without committing to a full bottle. Along the way we swap festival stories, call out standout distillery releases, and make the case for half bottles as the ultimate share-friendly format. • New Orleans Bourbon Festival highlights, logistics and surprise moments • Makers Mark barrel pick timeline and how releases get coordinated • Why 375ml bottles help

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83:21

Koval The Black Sheep Whiskey

The Scotchy Bourbon Boys ·

2026/04/01

Send us Fan MailWe head to Chicago to taste Koval Distillery and dig into how two PhDs built a grain to bottle “black sheep” whiskey brand that helped revive city distilling. Then we run a full tasting and score the Four Grain Single Barrel that hits us with banana bread sweetness and a finish that keeps us debating. • how Koval returns distilling to Chicago after Prohibition • who Dr Robert Birenker and Dr Sonat Birenker Hart are • what grain to bottle means in a small urban distillery • why

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115:42

A 75-Gallon Pot Still And Grain Genetics Can Beat...

The Scotchy Bourbon Boys ·

2026/03/27

Send us Fan MailWe sit down with Steve Lambert from Leather and Oak Spirits to get real about what makes Ohio whiskey special when it is built from grain genetics up instead of hype. We taste through the logic behind 100% corn bourbon, pot still texture, and the hands-on experiments that keep small-batch releases consistent while still interesting. • why grain genetics and yeast set the flavor floor • tasting white dog to understand the true foundation • how a 100% corn mash bill changes aging

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99:09

Wendy Peveich Explains How Archer Eland Makes Rye...

The Scotchy Bourbon Boys ·

2026/03/25

Send us Fan MailWe sit down with Wendy Peveich, founder and blender behind Archer Eland, to talk about building a rye whiskey brand that flies the Ohio flag and still competes on flavor, proof, and value. We taste through four distinct rye expressions and dig into why rye is so hard to make, so easy to misunderstand, and so rewarding when it’s blended with intent. • New Orleans Bourbon Festival reception and what “finger on the pulse” really looks like • Wendy’s shift from cardiovascular nurse

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54:35

Five Irish Whiskeys One Blind Winner on St. Patricks Day

The Scotchy Bourbon Boys ·

2026/03/18

Send a textWe 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

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62:59

A Rooftop Bourbon Weekend with Tracy and Barb...

The Scotchy Bourbon Boys ·

2026/03/13

Send a textWe 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

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84:24

From Monks To Mules: A Tour Of Irish Whiskey, Bua...

The Scotchy Bourbon Boys ·

2026/03/11

Send a textWe 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

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83:14

Quality Over Hype: Why Michter’s Became The...

The Scotchy Bourbon Boys ·

2026/03/06

Send a textWe 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

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81:36

Greens, Grains, And “Please Don’t Slice The Rye” with...

The Scotchy Bourbon Boys ·

2026/03/04

Send a textWe 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

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59:38

From Barn Stills To Nationwide: How Whiskey Thief...

The Scotchy Bourbon Boys ·

2026/02/25

Send a textWe 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

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106:44

From Moonshine Roots To Experimental Spirits: Alan...

The Scotchy Bourbon Boys ·

2026/02/18

Send a textWe 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•

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95:31

Whiskey Over Politics Presidents Day Podcast

The Scotchy Bourbon Boys ·

2026/02/17

Send a textWe 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

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95:33

The Bourbon Swami Macaulay Minton is a late addition...

The Scotchy Bourbon Boys ·

2026/02/13

Send a textWe chase one core question: does the whiskey in the bottle live up to the story. Dark Arts’ chief alchemist Macaulay Minton joins us to talk rare woods, fair pricing, Lexington’s revival, and why bourbon still works as social glue across differences.• focusing on liquid over labels and hype• Dark Arts’ global wood program and toast design• neat-first philosophy and hospitality without pretense• accessible pricing on exotic finishes, including Mizunara• festival plans, limited honey-cask

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46:22

The Correction is Complete Bourbons Path Forward With...

The Scotchy Bourbon Boys ·

2026/02/11

Send a textGregg Snyder Master distiller of 4 Branches Bourbon and Tiny trace bourbon’s cycle from the late 1970s decline to today’s surplus, explaining why growth leveled, not crashed. Along the way we unpack ownership shifts, the rise of sourcing and blending, oak supply myths, and why premium whiskey still holds strong.• market cycles from decline to correction• Seagram’s consolidation and Four Roses ownership story• global demand shaping U.S. bourbon strategy• sourcing as a smart model in

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75:58

Inside Old Forester President’s Choice: Price, Proof,...

The Scotchy Bourbon Boys ·

2026/02/06

Send us a textTwo friends return to the mics with health updates, family news, and a shared pour of Old Forester President’s Choice. We dig into Barrel #133 at 115.3 proof, break down the nose, body, taste, and finish, and give it a 17 out of 18 with clear reasons why.• context on President’s Choice relaunch and heritage• Ohio allocation versus distillery-only releases• barrel #133 stats, age in months, and proof• nose of banana, vanilla, and bakery spice• body and viscosity that soften the heat•

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