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Send us Fan Mail We catch up with Stephen Fontaine live at Bourbon on the Banks and dig into what makes Yellowstone’s limited releases feel intentional instead of gimmicky. The talk goes from port-cask finishing and proof choices to cigars, conservation, dusty bottles, and how bourbon history is being written right now. • tasting notes and intent behind Yellowstone Limited Edition 2026 with Ruby and Tawny port cask finishing  • why 101 proof keeps the whiskey structured and bourbon-forward  • how proof changes flavour as much as process and people do  • what a Yellowstone packaging refresh could look like while staying true to heritage  • why Yellowstone gives back and how conservation connects to the brand story  • cigar pairing over “cigar batch” hype and what makes a real match  • Rocky Patel collaboration momentum and Honduras cigar festival possibilities  • bourbon’s modern era, yeast propagation, and using better tools without cutting corners  • dusty bourbon culture in Kentucky and why terroir from past decades is hard to recreate  • Stephen’s jump from specialty coffee to bourbon and the standards mindset that carries over  Put in your t-shirts, all your swag. Remember Facebook, Instagram, YouTube, and X, Apple, iHeart, and Spotify. And buy yellowstone. A festival tent, a lit cigar, and a pour you can’t find every day, that’s the setting as we welcome Stephen Fontaine live in Frankfurt, Kentucky at Bourbon on the Banks. We get hands-on with Yellowstone Limited Edition 2026 and break down what actually matters to serious bourbon drinkers: the blend, the intent, and the restraint. Stephen walks us through a seven and fourteen-year-old bourbon that’s finished separately in Ruby port casks and Tawny port casks, then remingled to keep it bourbon-forward at 101 proof. If you’ve been burned by finishes that taste like someone dumped syrup into whiskey, you’ll understand why this approach hits differently. From there, we nerd out on proof and why it can shape flavour as much as the rickhouse, the distiller, or the blender. Stephen also hints at broader changes coming to Yellowstone, including how bottles and single barrels might present in the future, all while respecting the history of one of America’s oldest continuously produced bourbon brands. We also talk about what makes bourbon culture special right now, the boom years, how modern technology like yeast propagation raises the quality ceiling, and why today’s releases will be tomorrow’s “legendary” pours. Then the conversation takes a turn we love: Yellowstone isn’t only about what’s in the glass. We dig into giving back, the importance of apex predators, and how conservation ties into the brand’s identity. We wrap with cigar truth talk (pairing beats hype), Rocky Patel connections and Honduras plans, dusty bottle memories, and Stephen’s path from specialty coffee to bourbon, where obsessive standards and tiny details make all the difference. If you enjoy bourbon deep dives with real personality, subscribe, share this with a bourbon friend, and leave a review so more listeners can find the show. voice over Whiskey Thief 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/

Send us Fan Mail We sit down with Royce Neeley to talk legacy, craft bourbon grit, and why Neeley Family Distillery bets on pot still character instead of sourced whiskey. We taste Pappaw’s Legacy Reserve, dig into moonshine and barrel-aged experiments, and hear how Rebecca helps turn big ideas into a real business.  • the Papaw persona and why festival stories matter  • how our relationship with Neeley grows from early Bourbon Fest meetups into sponsorship  • refusing to source whiskey and building credibility the hard way  • “Taste Of What’s To Come” and selling young bourbon with honesty  • Rebecca’s role in blending, operations, and customer experience  • pot still cuts, three-chamber curiosity, and why grain-forward bourbon tastes different  • moonshine as a core product plus bottled-in-bond and barrel-aged moonshine plans  • Pappaw’s Legacy Reserve tasting notes plus the stolen bottle story  • Hidden Barn Tea Party batch for Ohio and how batch releases build a market  • the Dark Arts alliance and why collaboration beats competition  Find us at Neeley family Distillery.com. You can find me, Royce Neeley, Facebook. You can find us on Instagram as well, and then swing by the distillery, right off Interstate 71, exit 55, Neeley Family Distillery.  A $300 bourbon gets poured at a private event, someone turns around, and the bottle is gone. Stolen. That’s how we kick things off with Royce Neeley, because nothing says Kentucky Bourbon Festival like a great pour and a little chaos. From there, we get into the real story: how Neely Family Distillery turns family legacy into bottles people chase, including the “Papaw” connection that still brings fans to the booth years later.   We talk craft bourbon the unglamorous way, from refusing to source whiskey to figuring out how to sell early releases without pretending a 14-month bourbon is the final word. Royce breaks down the “Taste Of What’s To Come” approach, why Rebecca becomes a turning point for blending and operations, and how customer service can make or break a growing distillery. If you care about authenticity, Kentucky heritage, and what it takes to build a brand from the ground up, this one lands hard.   Then we go deep on flavor and process: pot still bourbon, batch distillation, making cuts, sweet mash, cypress vats, and why Neeley’s whiskey keeps the grain and yeast character even as it ages. We also dig into moonshine strategy, barrel-aged moonshine, bottled-in-bond experiments, and what’s coming next including a barrel-aged absinthe release. Finally, we hit Hidden Barn bourbon and the Ohio Tea Party batch, plus how smart distribution plans create real demand instead of shelf dust.   If you enjoy straight talk about modern craft distilling, rare bourbon releases, and the behind-the-scenes decisions that shape taste, hit subscribe, share this with a bourbon friend, and leave us a review with your biggest “worth it” bottle. voice over Whiskey Thief 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/

Send us Fan Mail We map out our Bourbon On The Banks weekend in Frankfurt, Kentucky, and share what makes this festival feel different from the bigger Kentucky Bourbon Festival scene. We also run detailed barrel bottle breakdowns of Old Elk Cigar Cut Punch Cut and an OHLQ Armagnac finish, then talk pairing bourbon with cigars without letting either one take over.  • our latest Kentucky run and what we learned on the road  • Bourbon On The Banks schedule details and how we approach the weekend  • why Frankfurt works as a bourbon travel base  • reservations, lodging, and how to enjoy the town without festival tickets  • Old Elk Cigar Cut Punch Cut tasting notes and scoring  • what “cigar blend” means and how we think about balance  • Old Elk OHLQ Armagnac cask finish breakdown and why it hits  • barrel pick realities, palate fatigue, and tasting strategy  • our recommended distillery stops near Frankfurt and Lawrenceburg  • Whiskey Thief as the perfect end-of-night hangout  Now, remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys Glenn's t-shirts, sometimes bourbon balls, and then also follow us on iHeart, Spotify, Apple, and also YouTube, Instagram, Facebook, and X. And then also, if no matter where you whether you watch us or you listen to us, make sure that you leave good feedback and also become a member, subscribe, do all those fun things.  A bourbon festival weekend can either feel chaotic or feel like you’ve cracked the code and we’re aiming for the second one. We’re gearing up for Bourbon On The Banks in Frankfurt, Kentucky, so we lay out how we’re approaching the travel, the timing, the ticket tiers, and the simple stuff that saves your weekend like where to park, when to book reservations, and how to enjoy downtown even if you never step inside the main gate. Frankfurt has turned into a real bourbon destination, and we talk about why its river-town layout, walkable streets, and growing food and bar scene give it a vibe you just don’t get in Bardstown or Louisville. Then we get into what we do best: tasting and scoring whiskey with a full barrel bottle breakdown. We pour Old Elk Cigar Cut Punch Cut and dig into what makes a great “cigar bourbon” even when you’re not smoking on mic. We talk cask finishes like Armagnac, Oloroso Sherry, Tawny Port, and Sauternes, the high malt character Old Elk is known for, and the flavors we’re getting from toffee and baking spice to dark fruit and sweet tobacco. We also talk value, because a cigar-style cask-finished bourbon at a more accessible price changes what’s realistic for everyday drinkers. We keep the momentum going with an Old Elk OHLQ Armagnac cask finish mini breakdown, plus hard-earned advice for festivals and barrel picks like managing palate fatigue so your “best pour” doesn’t disappear after five tastings. We wrap with can’t-miss stops around Frankfurt and the bourbon corridor, including Buffalo Trace, Mattingly, Woodford Reserve, Castle and Key, Glenn’s Creek, and Whiskey Thief for that perfect end-of-night farm hangout. If you’re coming to Bourbon On The Banks or planning a Kentucky bourbon trail trip, hit subscribe, share this with a bourbon friend, and leave us a review so more people can find the show.re voice over Whiskey Thief 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/

Send us Fan Mail We crack open a Baker’s 13 Kentucky Bourbon Festival pick reportedly selected by Baker Beam at 90 years old, then put it head-to-head with another Baker’s 13 to see how much single barrel bourbon can vary. Along the way, we dig into Baker Beam’s real distillery story, why 107 proof works so well, and what makes this particular barrel taste like straight-up caramel-cherry magic.  • upcoming whiskey events, charity picks, and bourbon travel plans  • who Baker Beam is, his Beam distillery career path, and why the name matters  • how Booker Noe created Baker’s Bourbon in the Small Batch Collection  • the 2019 shift from small batch to single barrel and why rickhouse location changes flavor  • what Baker’s 13 is, why it returns as an annual limited release, and why each barrel tastes different  • our barrel knocks scoring system across nose, body, taste, and finish  • detailed tasting notes on the Baker-selected barrel, including Luxardo cherry, caramel, brown sugar, roasted peanut, and a long finish  • side-by-side comparison with another Baker’s 13 showing more oak, spice, leather, and tobacco tones  • quick check-in with Baker’s 7 and why the mouthfeel lands thinner next to 13-year barrels  www.scotchyburbonboys.com for all things Scotchy Bourbon Boys. Leave a five star review on Apple.  A signed bottle is cool. A signed bottle you actually open and share is the whole point. We sit down with Baker’s 13-year-old single barrel bourbon at 107 proof, including a Kentucky Bourbon Festival selection reportedly hand-picked by Baker Beam himself at 90 years old. That detail sends us down the rabbit hole of who Baker Beam is beyond the label, how he came up through the Clermont distillery, and why Baker’s feels different when the name belongs to someone who spent a lifetime making Beam whiskey, not selling a brand. From there, we trace the evolution of Baker’s Bourbon inside the Jim Beam Small Batch Collection, including the big 2019 switch from small batch to single barrel. If you’ve ever wondered why one “same” bottle can taste nothing like another, this is the heart of it: rickhouse placement, aging conditions, and barrel-to-barrel personality. We also talk through the widely reported mash bill details, what 107 proof does for balance, and why older barrels can deliver incredible texture without turning into an oak bomb. Then we taste. Using our barrel knocks system, we score the festival pick with big notes of caramel, Luxardo cherry, brown sugar, and roasted peanut, plus that oily, velvety mouthfeel Baker’s fans chase. We compare it to another Baker’s 13 that leans more oak, spice, and leather, and we cap the night with a quick reality check against Baker’s 7. Subscribe for more bourbon reviews, share this with a friend who hoards “special bottles,” and leave us a five-star review so more whiskey fans can find the show. voice over Whiskey Thief 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/

Send us Fan Mail We chase the real origin story of Russell’s Reserve, comparing Wild Turkey’s official timeline with Greg Schneider’s account of how an inventory problem may have forced a new premium bourbon brand into existence. Then we pour Russell’s Reserve 13 (45th anniversary) at barrel proof, score it with our barrel breakdown, and talk about what age, proof, and non-chill filtration do to the experience.  • why the question of “who created Russell’s Reserve” still sparks debate  • how Wild Turkey’s late-1990s inventory shaped a premium brand strategy  • the official Russell’s Reserve timeline versus Greg Schneider’s version  • why romantic marketing stories often win over messy operations history  • Russell’s Reserve 13 “2.0” and why proof can vary by batch  • our barrel bottle breakdown method and the final 17.5/18 score  • tasting impressions including caramel-toffee sweetness, heavy viscosity, and a finish that fades faster than the palate  • non-chill filtration and the oily mouthfeel factor  • the 45-year connection from Jimmy’s tribute to Eddie’s anniversary release  • comparing Russell’s Reserve 13 with Russell’s Reserve 15 and how oak changes with age  Remember, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.  Somebody wrote down the “official” origin story of Russell’s Reserve, but we’re not convinced that’s the whole truth. Tiny goes solo and heads down a bourbon history rabbit hole to answer a question that matters to any Wild Turkey fan: who actually sparked the Russell’s Reserve line, and was it born from a heartfelt tribute, an inventory crisis, or both? We lay out the brand’s published timeline, then stack it against Greg Schneider’s firsthand account from inside Wild Turkey management in 1998. Greg’s version centers on a very unglamorous problem: too much mature bourbon aging in the warehouses when the market wasn’t chasing 10+ year whiskey. From there we talk strategy, “premiumisation,” and why corporate storytelling often turns complicated business decisions into a cleaner, more romantic father-son narrative. Then we get to the glass. We pour Russell’s Reserve 13 year (including the 45th anniversary release at 121.2 proof), discuss the shift away from the classic 114.8-proof expectation, and run our barrel bottle breakdown across nose, body, taste, and finish. We dig into non-chill filtration, that oily mouthfeel, the caramel-toffee sweetness, and where the finish lands, plus a quick comparison with Russell’s Reserve 15 to show how extra age can push oak forward. If you love Wild Turkey bourbon, Russell’s Reserve releases, barrel proof whiskey, and the stories that shape what we buy, hit subscribe, share this with a bourbon friend, and leave us a review so more people can find the show. voice over Whiskey Thief 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/

Send us Fan Mail We taste and rate Brown-Forman’s Kentucky Boy, a resurrected historic label released to honor Chris Morris’s 50-year legacy, and we push past the hype to see if the pour earns the story. We also unpack what’s known and unknown about the blend, why the Kentucky Bourbon Festival was the perfect debut stage, and what bourbon fans should demand from “commemorative” bottles.  • Kentucky Boy release details, 100 proof, $99.99 MSRP, one-time limited release  • Why resurrecting a dormant label from Brown-Forman’s archives changes the story  • Chris Morris’s impact on Old Forester and Woodford Reserve innovations  • The mentorship angle with Elizabeth McCall and Caleb Trigo creating the whiskey  • What “unprecedented blend” means when components and ages are not published  • Tasting notes and Barrel Bottle Breakdown scoring, ending at 16.5/18  • Open it or collect it, and whether Brown-Forman should keep Kentucky Boy alive  • How the Kentucky Bourbon Festival has evolved and why that matters  • Second Stride charity tie-in and the thoroughbred theme connection  If you go to Apple and you leave a five-star review and you write something, we go up.  Whether you listen to us or watch us, make sure that you leave good feedback, leave super chats, become members. We even got a Patreon site.  A bourbon name that vanished for generations suddenly comes roaring back and it’s not just a label stunt. We’re tasting Kentucky Boy Straight Bourbon Whiskey, a one-time limited release from Brown-Forman that revives a historic brand the company acquired in 1923 and uses it to honor Chris Morris and his 50-year legacy in Kentucky whiskey. The bottle debuted at the Kentucky Bourbon Festival in Bardstown, with Chris Morris signing bottles and the whole release feeling like a real moment in modern bourbon history, not just another shelf drop. What makes Kentucky Boy more than a commemorative keepsake is who built it. Brown-Forman handed the project to two of Morris’s protégés: Elizabeth McCall of Woodford Reserve and Caleb Trigo of Old Forester. The official story calls it an unprecedented blend inspired by whiskeys Morris helped shape, often linked to Old Forester Birthday Bourbon, King of Kentucky, and Woodford Reserve Double Oaked, but the company doesn’t publish component percentages or ages. We talk about what that transparency gap means for serious bourbon fans and why mentorship might be the most meaningful “ingredient” in the bottle. Then we get to the only thing that ultimately matters: the pour. Our Barrel Bottle Breakdown pulls big banana pudding and banana cream pie on the nose, backed by baking spice, apple, and sweet oak. The body shows thick legs and a surprisingly rich mouthfeel for 100 proof, the palate stays flavorful without harsh heat, and the finish keeps that sweet banana note rolling. We score it 16.5/18 and debate the real questions: would you open it or collect it, does resurrecting Kentucky Boy improve the story, and should Brown-Forman keep the label alive for future milestones? If you enjoy bourbon tasting notes, Brown-Forman history, Old Forester and Woodford Reserve deep cuts, and honest talk about festival culture and hype, hit play. Subscribe, share this with a bourbon friend, and leave us a five-star review so more listeners can find the show. voice over Whiskey Thief 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/

Send us Fan Mail We retrace our 11-day run through Kentucky leading up to the Kentucky Bourbon Festival and tell the real story behind the bottles, the bus tour, the volunteer work, and the people who make Bardstown feel like a second home. We share what went right, what surprised us, and why the best pours often happen outside the official tasting lines.  • kicking off Season 8 and setting the festival mission  • hunting a 1965 I W Harper Bottled In Bond through Revival Vintage Spirits  • using Bardstown as the perfect bourbon travel hub  • early distillery stops and gift shop strategy at Jim Beam and Heaven Hill  • hosting Dan McKee for dinner plus a night that goes sideways fast  • Louisville barrel thieving with Tegrity and a visit with Amin  • volunteering to load in distilleries and how the festival runs backstage  • tasting Dark Arts releases with Macaulay Minton in Lexington  • Scotchy Bourbon Boys bus tour stops at Whiskey Thief Four Roses and Buffalo Trace  • picking a Whiskey Thief barrel and how to find the Scotchy pick  • Bourbon In The Air highlights plus why some lines feel worth it  • Old Forester Kentucky Boy release and our take on value vs price  • Whiskey House events and the My Kentucky Home dinner train  • meeting Jim Gaffigan and gifting bacon bourbon balls  • wrapping the weekend with final bottle pickups and goodbyes  Remember www.scotchybourbonboys.com for all things scotchy bourbon boys, Glenn Carons and t-shirts are available. Whether you listen to us or you like us, make sure that you leave good feedback, especially on Apple. Write a review, give us five stars, that helps us out so much.  Eleven days. Multiple towns. More bottles than we planned. Season 8 starts with our full Kentucky Bourbon Festival travel diary, from the first volunteer meeting in Bardstown to the last goodbye pour on the way home. We talk through the real mechanics of doing bourbon country the right way: where to base yourself, how to book meals and tastings, when to buy early, and how to avoid burning out your palate before the main events even begin. We get into the moments that made this year different: tracking down a vintage 1965 I W Harper Bottled In Bond through Revival Vintage Spirits, stacking distillery stops like Jim Beam and Heaven Hill, and hosting Michter’s master distiller Dan McKee for a laid-back dinner that turns into a night none of us will forget. We also hit Louisville for barrel thieving at Tegrity and a visit with Amin, then head to Lexington to taste Dark Arts festival releases with blender and owner Macaulay Minton. Once the Kentucky Bourbon Festival events kick off, we break down what worked: smoother Will Call, better line flow, strong food, and a media tent setup that makes live interviews and quick conversations easier. We share highlights from our Scotchy Bourbon Boys bus tour with stops at Whiskey Thief, Four Roses, and Buffalo Trace, including a Whiskey Thief barrel pick you can ask for by name. And yes, we also tell the story of meeting Jim Gaffigan and handing over bacon bourbon balls. If you love bourbon, Bardstown, barrel picks, and the culture behind the glass, hit play, subscribe, and leave us a review so more bourbon fans can find the show. voice over Whiskey Thief 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/

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 voice over Whiskey Thief 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/

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. voice over Whiskey Thief 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/

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? voice over Whiskey Thief 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/

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. voice over Whiskey Thief 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/

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. voice over Whiskey Thief 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/

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. voice over Whiskey Thief 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/

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? voice over Whiskey Thief 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/

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? voice over Whiskey Thief 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/