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A storm knocked out the lights at Maker’s Mark, so we built a Private Select by daylight and rain, then dug into how whiskey’s flavor science connects to America’s past. We rate a “Candied Apple” pick, share cocktail ideas, and trace the path from frontier stills to Bottled‑in‑Bond and Prohibition.

• Makers Mark Private Select program and stave choices
• Our “Picked In The Dark” blend story and goals
• Live tasting and scoring of “Candied Apple”
• Caramel vs apple spice palate debate
• Cocktail ideas for apple‑cinnamon profiles
• Early American distilling and frontier barter
• Whiskey taxation and the Whiskey Rebellion
• Bottled‑in‑Bond standards and consumer trust
• Prohibition, medicinal licenses and speakeasies
• Farming, Dust Bowl and economic fallout links
• Part two teaser on post‑Prohibition to modern bourbon

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Rain hammered the windows, the power went out, and we had a barrel to pick. So we moved to a sunlit tasting room at Maker’s Mark and built a Private Select by feel, flashlight, and a lot of palate trust—then named it “Picked In The Dark.” That’s the energy we bring to this episode: a hands-on exploration of stave choices, blend strategy, and why nine weeks of finishing can turn a beloved wheated bourbon into something entirely its own.

We break down the five stave types and how they shape flavor—sweetness, tannin, chocolate tones, and spice—before opening a “Candied Apple” Private Select that split the room. Expect baked apple on the nose, cinnamon warmth, a bold body, and a finish that lingers. We score it live, argue caramel versus apple spice, and spin off cocktail ideas that make the profile shine: think hot toddy or apple‑cider highball with star anise and maple.

Then we widen the lens. Whiskey wasn’t just a drink in early America; it was logistics, currency, and tax policy. We trace the arc from colonial rye and corn distilling to the Whiskey Rebellion, the Bottled‑in‑Bond Act’s quality revolution, and the messy economics of Prohibition—medicinal permits, speakeasies, soil depletion, and the rise of organized crime. The through line is clear: from stave science to statecraft, bourbon tells the story of how the country built roads, funded wars, and developed taste.

If you’re curious about Maker’s Mark Private Select, love a good tasting debate, or want the real history behind the glass, you’ll feel right at home. Tap play, subscribe for part two on post‑Prohibition to modern bourbon, and leave a quick review so more whiskey lovers can find the show.

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We set up outside Revival Vintage Spirits and dive into how dusties drink differently, why the bar’s pour sizes encourage smarter tasting, and what it means to make rare bottles accessible without the velvet rope. A 1992 Maker’s Mark goes head to head with a current bottle, a basement trove of 1946 Dowling surfaces, and plans for Bourbon Festival week unfold with an open invite to join the afterparty.

• moving from 600 to 8,000 square feet with a two-floor concept
• daily deals, quarter-ounce and half-ounce pours, fair pricing
• Maker’s Mark 1992 versus modern tasting insights
• mellow profiles in dusties versus sharpness in newer releases
• try-before-you-buy upstairs bottle shop model
• Dowling 1946 discovery story and historical sourcing
• Covington’s bar ecosystem and community-first mindset
• afterparty plans during Kentucky Bourbon Festival
• changing Kentucky’s vintage spirits law to expand access
• how to follow updates on Instagram, Facebook, YouTube, and TikTok

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A sidewalk setup, cigars in hand, and a bar that treats history like something you can actually sip—tonight we camp out at Revival Vintage Spirits in Covington with Brad Bond and the crew to explore why old whiskey often drinks softer, where rare bottles hide in plain sight, and how to taste like a billionaire without paying like one. We go from a 600-square-foot origin story to an 8,000-square-foot playground split between a downstairs bar and an upstairs bottle shop, then roll straight into a side-by-side Maker’s Mark comparison: a 1992 “old style sour mash” versus a current bottle. Expect talk of vanilla, butterscotch, proof, and the surprising ways production choices from the 80s and 90s shape what’s in your glass today.

The night’s big reveal is part treasure hunt, part time capsule. A judge buys a century-old house in Maysville and finds a room under the stairs stuffed with spirits, including fourteen Dowling bottles distilled in 1941 and bottled in 1946. Brad breaks down the brand’s lineage, Louisville sourcing, and Bardstown bottling, then pours the proof at the bar so you can taste before you buy—no museum vibes, no velvet rope. We also talk quarter-ounce pours, vintage cocktails, and a membership that lets fans cherry-pick new arrivals before they hit the floor.

All of this leads to a bigger mission: making vintage spirits accessible. Revival posts daily deals on Instagram and Facebook, welcomes beer and wine drinkers, and collaborates with neighboring bars to keep the scene thriving. There’s a Kentucky Bourbon Festival panel on the calendar and an open invite to an afterparty in Elizabethtown, where a 1966 Old Forester will make a cameo. If you’ve ever wondered whether dusties are worth the chase—or just want a smarter way to explore—pull up a chair and taste along with us.

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We turn Single Barrel Saturday into a game plan, unpacking how Ohio builds the state’s biggest bourbon drop, why the community makes the lines worth it, and which bottles deserve your first pick. Ann shares how barrels are selected, allocated, and revealed while we call out sleepers and strategy.

• statewide single barrel release logistics and rules
• why Ohio’s bourbon IQ and culture raise the bar
• store opt‑in process, training, and fairness in lines
• using the OHLQ app and understanding UPC quirks
• allocation logic and how variety is curated by store
• value plays at multiple price points, including Dickel 15
• sleeper alerts: Horse Soldier, Larceny, Frey Ranch
• finish profiles explained: Mizanara, Calvados, Moscatel, Armagnac
• bespoke WhistlePig blends and how picks get bottled
• team-based barrel selection and palate diversity
• tactics for rare targets like Willet purple tops
• why the social hunt matters as much as the bottles

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The countdown ends and the corks begin to pop. Single Barrel Saturday returns with more than 300 Ohio locations, a curated lineup that refuses to repeat itself, and a community energy that feels like bourbon’s version of a block party. We brought Ann on to take us behind the scenes: how stores opt in, why allocation rules exist, what makes Ohio the fourth-largest American whiskey market, and how her team balances profiles so every table finds something to love.

We get tactical without losing the fun. You’ll learn how the OHLQ locator really works, when a UPC reveals a specific barrel (hello, Willet), and why some bottles land in waves months after the pick. We map price-to-proof-to-flavor value plays, call out sleeper hits—think a high-proof, double-digit Horse Soldier and under-the-radar Larceny—and explain the logic behind broader favorites like Dickel 15 that fly early because of low yields and near-barrel-strength bottling. If finishes are your thing, we dig into the flavor impact of Mizanara oak, Calvados, Moscatel, and Armagnac through the Dark Arts lineup and beyond.

We also break down how Ohio builds its pick teams—staff, podcasters, bar owners, and seasoned enthusiasts—to triangulate barrels that are good for different reasons: classic, candy-coated, spice-forward, and curveball. Expect real talk on camping vs. store-hopping, looping etiquette, and the smartest first-pick priorities if you’re eyeing Willet purple tops or a lone Heaven Hill Bottled-in-Bond single barrel. It’s a field guide for a day that’s equal parts hunt and hangout, where people open bottles in line and trade tips like set lists.

Ready to plan your route? Follow the show, share this episode with your bourbon crew, and turn on OHLQ app notifications so you’re first to see Saturday’s locations. If you score a sleeper, tag us—we want to know what you cracked first.

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We spotlight craft roots, map out Single Barrel Saturday in Ohio, and then dive deep into Old Ezra 7 Barrel Strength—rating it 17/18, debating the finish, and ending with a bottle kill. Along the way we share club perks, holiday party plans, and how to get first shot at our barrel picks.

• Middle West Spirits and grain-to-glass ethos
• Ohio Single Barrel Saturday process and strategy
• Club membership perks and Crystal Glencairn access
• Sponsor feature on Old Louisville Whiskey Company
• Old Ezra 7 background, mash bill, and value
• Detailed tasting notes and scoring debate
• Holiday party at Gervasi and travel updates
• Tease of 12 Days of Christmas whiskey giveaway

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A $40 barrel-proof bourbon that actually lives up to the hype? We chased that question all night and landed on Old Ezra 7—a seven-year, 117-proof pour with copper color, brown sugar on the nose, and a cinnamon hug that doesn’t quit. Before we pop the cork, we set the stage with a quick tour of craft roots in the Ohio River Valley and why provenance still matters when you’re choosing bottles that feel authentic, not algorithm-made.

From there we take you inside Ohio’s Single Barrel Saturday—a statewide release day with a real selection team, fewer sample-box picks, and more collaboration with distillers and blenders. Think strategy over luck: where to line up, how to plan, and why the experience is as much about community as it is about limited bottles. We also open the doors to our Crystal Glencairn Club: limited spots, a high-end annual tasting with food pairings, first access to barrel picks, and current vouchers for a Maker’s Mark Private Select. If you’ve been waiting for a way in, this is it.

Then the main event: Old Ezra 7 vs the usual heavyweights like Booker's and Rare Breed. We break down the mash bill lineage, price consistency, and the surprise factor of a bottle that still rings up at $39.99. On the palate we get caramel, vanilla, dark cherry, and char, followed by that signature cinnamon heat. One of us scores taste and finish a perfect five, the other holds a firm four, averaging to 17/18—rare air for a bottle at this price. We finish with a literal bottle kill, travel plans, our holiday party at Gervasi, and a tease of a 12 Days of Christmas giveaway that will put real whiskey in your hands.

If you love value pours, statewide release hunts, and honest tasting notes without the fluff, you’re home. Hit play, subscribe, and leave a review to help more bourbon fans find the show. What’s your favorite barrel-proof under $50? Tell us—we just might feature it next.

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We chase the lore and flavor of Jim Beam Devil’s Cut, rate it with a Halloween twist, and compare a fresh crack to a years-open bottle to see how oxidation reshapes vanilla, char, and sweetness. We also spotlight Blood Oath packs to frame value pours against complex blends.

• Middle West Spirits shoutout and origin nods
• Halloween setup, costumes, community banter
• Membership options, perks, and barrel picks
• Devil’s Cut origin story and extraction concept
• Nosing focus on vanilla, char, brown sugar
• Body, taste, and finish scores with knife “slashes”
• Fresh vs old Devil’s Cut side-by-side insights
• Value talk under $25 and cocktail ideas
• Blood Oath packs overview and tasting comparison
• Platform reminders and safe-drinking close

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What happens when Halloween chaos meets a bourbon with a devilish backstory? We dive into Jim Beam Devil’s Cut, the whiskey that pulls trapped spirit from barrel staves and blends it back into extra-aged bourbon, then explore why it smells like vanilla extract over warm char and tastes like liquid pudding with a smoky edge. Costumes and laughs aside, we get serious about value, process, and what truly sets this bottle apart at 90 proof and under $25 in many markets.

We walk through the nose, body, taste, and finish with a playful “slash” rating, then raise the stakes: a fresh 2025 crack versus a 2021 bottle that’s been open for years. The side-by-side reveals how oxidation shifts the profile from vanilla-forward to caramel and toffee, adds a hint of pepper, and slightly deepens the mid-palate. Our practical takeaway is simple and useful—open Devil’s Cut and let it evolve. If you love cocktails, we also highlight easy winners like Devil and Cola and Dance with the Devil that lean into its vanilla-char backbone.

To round out the night, we contrast Devil’s Cut’s focused profile with the layered complexity of Blood Oath packs. Think approachable weeknight pour versus special-occasion blend crafted from carefully sourced barrels and finishing casks. Along the way, we share community shoutouts, membership perks, and a few outrageous Halloween surprises that keep the room buzzing. If you’re curious about how time, air, and blending shape bourbon, you’ll leave with new ideas for your shelf and your next tasting.

If you enjoyed the ride, follow and subscribe, leave a rating or review, and share this episode with a friend who loves a good value pour. Tell us your favorite under-$25 bourbon and whether you prefer a fresh crack or a well-breathed bottle.

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We sit down inside the hidden speakeasy at the Trail Hotel in Bardstown to taste the house bourbon and rye, tour the amenities, and map out Kentucky Bourbon Festival’s President’s Club experiences. Heritage, hospitality, and smart design turn a former Holiday Inn into a bourbon lover’s basecamp.

• location across from Preservation and minutes from Heaven Hill
• boutique flip with private patios and enclosed courtyards
• oxygen bar, cryotherapy, sauna and IV therapy for recovery
• Trail Hotel Bourbon by Green River, 103 proof, 6 years, wheated
• flavor notes of honey, dried fruit, light tobacco and grape seed
• Trail Hotel Rye 95/5 at 103 proof with pear and apricot
• speakeasy access by invite with vintage spirits library
• President’s Club tastings and releases during KBF
• local bars and bottle shops offering try-before-you-buy
• Bardstown history from Jesse James to Lincoln’s roots

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Slip behind a painting into Bardstown’s hidden speakeasy and meet the team behind the Trail Hotel, a boutique stay built for bourbon lovers. We sit with the beverage director Mal Ramos to trace how a dusty Holiday Inn became a destination: the lobby flipped into a vibrant dining hall, a kitchen relocated to power service across every public space, and safety-first courtyards that feel private, quiet, and secure. Just outside the door, Preservation Distillery sits across the street, with Heaven Hill, Maker’s Mark, and Jim Beam all within easy reach—giving you a launchpad for the entire Kentucky Bourbon Trail.

We pour the hotel’s own labels and dig into the details. First up: Trail Hotel Bourbon, a six-year Green River wheated small batch at 103 proof, showing honey, dried fruit, light tobacco, and that satisfying grape-seed grip. Then we explore the house rye, a 95/5 Bardstown Bourbon Company distillate at the same proof, leaning into pear, passion fruit, and a gentle Kentucky hug. From there, the conversation turns to cocktails—why a honey old fashioned with black walnut bitters sings with the bourbon, how a gold rush bridges classic and modern, and what a curated vintage backbar can teach your palate about time and terroir.

Festival week amplifies everything. The Kentucky Bourbon Festival’s President’s Club experience brings private tastings, unreleased barrels, small-batch drops, and brand activations poolside. The Trail Hotel opens its speakeasy for VIPs and invites curious listeners to earn an entry by asking for the beverage director or bourbon steward at dinner. Beyond the glass, we wander Bardstown’s deeper story—Jesse James lore, Civil War echoes, Lincoln’s birthplace a short drive away—and show how heritage fuels today’s hospitality.

If you love bourbon, travel, and the art of a well-made cocktail, this is your roadmap to Bardstown’s most immersive stay. Hit follow, share with a friend planning a trail trip, and leave a quick review to tell us which pour you’d try first.

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We drive from the Ohio Craft Distillery Whiskey Festival to Whiskey Thief, lose a wallet, and find it untouched, reinforcing why the bourbon community feels different. We close with a detailed Evan Williams 12 Year review and scores.

• growth of Ohio craft distilling and key brands
• why bourbon culture rewards integrity and trust
• festival highlights and new connections
• the lost wallet story and what it proves
• Evan Williams 12 Year background and availability
• mash bill, tasting notes, and finish
• final rating on the barrel knock scale
• upcoming Halloween tasting and community updates

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A lost wallet, two festivals, and a reminder that trust still matters. We hit the road from the Ohio Craft Distillery Whiskey Festival at Henmick Farms to a late-night hang at Whiskey Thief, weaving through fresh pours, live music, and a moment that could have ruined the weekend. Instead, it turned into proof that the bourbon community runs on integrity: the wallet was found and returned, money and cards untouched. That small act becomes the backbone of this conversation about why whiskey folks feel like family.

We walk through standout moments from Ohio’s fast-rising craft scene—Middle West Spirits, Watershed, Echo Spirits, Belle of Dayton, and more—sharing quick tasting impressions and the kind of behind-the-table chats that lead to future visits. You’ll hear how festivals help us trade knowledge, line up interviews, and discover where regional styles are headed as local distillers refine their grain-to-glass identity.

Then we pop Evan Williams 12 Year, the 101-proof distillery favorite with a history as a Japan export. We break down the mash bill, the nose of dried apricot and almond, the cinnamon-to-mint transition on the palate, and a long, clean finish. Using our barrel knock scale, we land on a confident 15/18—a distinctive, steady pour that rewards patience without chasing sweetness. If you love practical tasting talk and real community stories, this one hits both notes.

If this resonated, subscribe, share with a friend who loves bourbon, and leave a five-star review. Tell us your best bourbon community story—we might feature it next time.

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Two hosts taste and score Weller Full proof while unpacking its Buffalo Trace weeded mashbill, Pappy lineage, and why it remains so hard to find. A side-by-side of 2024 vs 2025 bottles leads to big caramel, butterscotch, and oak debates, plus “Knobs on Ice” to test dilution.

• sponsor shout and community roll call across YouTube and Facebook
• fall release season context and Ohio bourbon lottery overview
• Weller lineup and Pappy selection explained with weeded mashbill
• batch versus store pick differences at full proof
• 2024 versus 2025 bottle comparison on nose, palate and finish
• tasting notes covering caramel, milk chocolate, dark chocolate, banana and brown sugar
• tannin discussion on oak, tobacco and leather in the finish
• Barrel Bottle Breakdown scoring to 15.75 out of 18
• MSRP talk and secondary market reality
• proofing down with water and “Knobs on Ice” results
• reminder on responsible drinking and brand community

Check us out for all that swag and information at www.scotchyburbonboys.com; follow on Facebook, Instagram, YouTube, X, or TikTok; if you’re listening or watching, subscribe or leave good feedback or also become a member; if you’re watching on YouTube, make sure you do a super chat; remember good bourbon equals good friends, good family, and good times; make sure you drink responsibly, don’t drink and drive, and make sure you live your life uncut and unfiltered

Caramel swims into dark chocolate. Butterscotch detonates at 114 proof. That’s where our Weller Foolproof tasting takes off—one bottle from 2024, another from 2025—and the room splits over oak tannins, finish length, and whether a splash of water makes the magic or mutes it. We bring the community into the glass, reading live notes from listeners while we map out how Buffalo Trace’s weeded mashbill underpins both Weller and the Pappy Van Winkle line.

We walk through the Weller family tree—Special Reserve, Antique 107, Weller 12, Full Proof, and limited runs like CYPB—and explain how non-chill filtration and barrel entry proof shape texture and flavor. Expect a nose packed with caramel, brown sugar, wafer, and cocoa; a palate that screams Werther’s without turning flabby; and a long, assertive finish that some read as leather or tobacco and others as dark chocolate with a bitter edge. Then we test “Knobs on Ice” for a proofed-down look at how dilution shifts oak, softens heat, and tweaks balance.

Beyond tasting notes, we dig into the realities of availability. Why Weller vanishes from shelves, how lotteries and border-town stores change the game, and where MSRP actually lands when you get lucky. We close with the Old Louisville Whiskey Company’s Barrel Bottle Breakdown scoring: nose, body, taste, and finish—and Weller Foolproof walks away with 15.75 out of 18. If you’re chasing a bottle, this is the roadmap. If you’ve got one open, pour along and compare your notes with ours.

Enjoy the ride? Follow and subscribe, share this episode with a bourbon friend, and drop your Weller rankings and tasting notes in the comments. Your take might be the next palate we read on air.

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We map how identical distillate aged 11 years diverges across three Beam Claremont warehouses, then score Warehouse R and taste through W and G to find the standout. Along the way we revisit Harden’s Creek history and sample Golden Origins corn whiskey to clarify why used barrels change the label and the flavor.

• Harden’s Creek origin story and past releases
• 2025 concept of same distillate across three warehouses
• Warehouse R profile and full tasting with scoring
• Warehouse W caramel‑chocolate tilt and softer oak
• Warehouse G high‑floor intensity and longest finish
• How floor height, heat, and humidity shape whiskey
• Golden Origins corn whiskey and used barrel rules
• Final ranking and which bottle to hunt
• Community Q&A and platform updates

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Three bottles, one mash bill, and a masterclass in how warehouses write flavor. We put Hardin’s Creek’s 11-year Claremont trio to the test—Warehouse R (single-story, cool and dark), Warehouse W (five floors by the creek), and Warehouse G (a nine-floor relic)—to see how heat, humidity, and airflow sculpt bourbon at 110 proof.

First, we revisit Hardin’s Creek’s evolving story: from Jacob’s Well and Colonel James B. Beam to the 17-year tri-city series and Golden Origins corn whiskey. Then we get hands-on with a structured tasting. Warehouse R shows cherry, vanilla, and honeyed ease with a gentle oak-leather fade—dangerously drinkable and beam-true. Warehouse W shifts caramel-forward with milk-dud chocolate and a softer oak footprint, a natural match for a cigar without overwhelming the palate. Warehouse G brings high-floor energy: deeper oak, layered char, and a finish that recalls Bookers’ breadth while staying elegant.

We compare notes on legs, body, hug, and finish, score Warehouse R using our Barrel Bottle Breakdown rubric, and stack W and G against it to choose a bottle to hunt. Along the way we break down why floor height accelerates extraction, how creekside humidity tamps down tannins, and why used toasted barrels make Golden Origins a corn whiskey, not a bourbon. If you’re curious about warehouse science, microclimates, and how “same distillate” can become three distinct experiences, this tasting flight is your roadmap.

Subscribe for more deep-dive tastings, share this with a bourbon friend who loves warehouse talk, and drop your ranking—R, W, or G—in the comments. Your pick might surprise you as much as ours did.

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We share how a promise to make a honey bourbon became a labor-heavy infusion method, why Texas heat shapes price and flavor, and how Guadalupe evolved from a winery barrel swap to direct Portuguese port casks. The craft boom, bank-fueled bloat, and the power of fan communities round out a candid look at where bourbon goes next.

• honey-infused bourbon built with stave-soaked wildflower honey
• infused vs finished explained with TTB labeling choices
• texas heat, angel’s share, and the reality of higher prices
• small batch as the base, selective barrel routing to special releases
• guadalupe port casks sourced from portugal after early experiments
• single long distillation to retain grain oils and mouthfeel
• tasting notes beyond caramel: corn sweetness, pepper spice, milk chocolate, grape at cask strength
• industry trends: craft growth, looming glut, and bankruptcies
• texas whiskey identity, festivals, and devoted release-day lines

Make sure, no matter what, that you like, listen, subscribe, and leave good feedback

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