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We 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 and uses a blind tasting panel to choose winners 
• double barreling with brand new barrels and how char levels shape flavor 
• distilling history since 2017 and why keeping barrels “straight” matters 
• mash bill range from high corn to rye and why older rye drinks better 
• bourbon community culture, whiskey versus wine logistics, and lessons from both worlds 
go to uh oldcarterwhiskeyco.com 
let's do the www.scotchybourbonboys.com for all things scotchy bourbon boys 

Caramel you can chew, a finish that won’t quit, and a blender who treats barrels like instruments in a band. We’re joined by Mark Carter of Old Carter Whiskey to unpack how his team keeps a bold, recognizable profile across small batch bourbon, very small batch drops, and club only releases without watering anything down.

We talk through the Old Carter Social Club and why the membership model changes everything: tiny two barrel blends, 375ml formats that actually make sense for ultra limited whiskey, lockers, and tasting appointments that feel like a shared night with friends who care about the details. Mark explains how a blend earns the label, how his blind tasting panel makes final calls, and why “delicious” beats chasing proof or age for its own sake.

Then we go full nerd on double barreling done the hard way, meaning brand new oak barrels, multiple coopers, and char levels that help dial in viscosity, aromatics, and that signature toffee and caramel depth. We also get into mash bills, from high corn sweetness to older 95/5 rye, plus the real world “neck pour” debate and what shipping, heat, and oxygen can do to a bottle.

If you love barrel proof bourbon, blending talk, and behind the scenes whiskey decisions, hit play, subscribe, share this with your bourbon group, and leave a review with the Old Carter batch you’d pour for a friend.

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