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We 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 and gift shop selections
• Pennsylvania origins, rye dominance, and Bomberger era
• Prohibition shutdown, 1950s rename, 1970s decline
• bankruptcy, lost barrels, and brand dormancy
• Kentucky rebuild under Joe Magliocco and Dick Newman
• roles of Dan McKee and Andrea Wilson clarified
• low barrel entry proof and heat-cycled maturation
• small-batch scale around 20 barrels and select single barrels
• tasting notes and ratings of 2019 Toasted Sour Mash
• myths vs facts about history, sourcing, and age statements
• homage releases: Shenk’s and Bomberger’s
• Fort Nelson Select nuances and gift shop batching
• closing thanks and responsible drinking reminder

A whiskey brand that predates the United States doesn’t usually get a second act—but Michter’s did, and it turned that comeback into a masterclass on flavor. We trace the line from Shenk’s 1753 Pennsylvania rye to a modern Kentucky rebirth, where low entry proof, heat-cycled warehouses, and uncompromising standards define how every bottle earns its label. Along the way, we revisit Fort Nelson memories, the bottle-your-own experience, and the friendships that make great pours even better.

We sit with the choices that changed the trajectory of Michter’s: rebuilding in Kentucky under Joe Magliocco, tapping legendary guidance from Dick Newman, and empowering Dan McKee and Andrea Wilson to release only what meets the mark. That means small batches around 20 barrels, single-barrel highlights, and the guts to skip the 10 Year when the whiskey isn’t ready. We unpack why 103 proof going into the barrel deepens oak sweetness at approachable bottle proofs, and how heat-cycling keeps extraction alive through winter for a rounder mid-palate and cleaner finish.

Tasting the 2019 Toasted Barrel Sour Mash brings the philosophy to life: cherry, maple, and toasted marshmallow on the nose; a light-to-medium body that still coats; honeyed sweetness with a snap of pepper; and a dry, medium finish. We also explore how Michter’s helped popularize toasted barrel finishing, why age statements don’t guarantee balance, and how homage releases like Shenk’s and Bomberger’s honor Pennsylvania roots while Fort Nelson Select grounds the present in Louisville. The result is a consistent, distinctive profile that collectors chase and newcomers can enjoy without a learning curve.

If you love whiskey history, crave insight into maturation choices, or just want tasting notes you can use tonight, you’ll feel right at home. Tap play, subscribe, and leave a review so more whiskey lovers can find us. What Michter’s pour best defines the brand for you?Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patreon, listen on Apple, iHeart, and Spotify, become a member, leave a five-star review, and write a review each year

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We 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 shapes pours
• the art and timing of single-barrel rye picks
• clubs expanding whiskey programs and private barrels
• AI as a creative assistant for editing and design
• event design, small groups, and shared experiences
• Irish season, travel strategies, and airport bottle hacks
• younger golfers moving toward premium sippers
• dream foursomes, dream pours, and the 19th hole

Remember, good bourbon equals good times with good friends
Make sure you drink responsibly, don't drink and drive, and live your life like us, uncut and unfiltered

What if your round didn’t end at the flag but kept unfolding through flavor, smoke, and conversation? We sit down with Brian, longtime NCAA golf coach and founder of Golf Cask, to explore a lifestyle that blends golf, whiskey, and cigars into one intentional experience. From the first tee to the 19th hole, he shows how to choose pours that match the moment, pair cigars that elevate rather than overwhelm, and design “whiskey golf trails” that start with a stick, find the right bottle, and finish on a course that fits the mood.

Brian shares how an evening in an Irish pub sparked the vision for a community built on five pillars: golf, whiskey, cigars, travel, and connection. We dig into the craft—why rye steals his heart with herbal punch, how single barrels demand decisive timing, and when a mellow corn or high-rye bourbon can surprise you. We compare links and parkland courses, then map pairings to terrain: sea-breeze malts for open dunes, caramel-rich bourbons for tree-lined fairways, and fuller cigars when the whiskey goes light and airy. You’ll hear how clubs are expanding whiskey programs, venturing into private barrel picks, and turning tastings into member magnets.

This conversation also reveals the practical side: building a 100-page magazine, using AI to tighten copy and speed creative, capping events at a dozen to keep the vibe right, and traveling smart for Irish season with bottle limits and duty-free strategy. We talk stateside vs European culture—party during the round or save it for the pub—and why the best pour is the one shared with the right people after the right day. Whether you love rye, chase single barrels, or just want a better 19th hole, this is a roadmap for slowing down and savoring what matters.

Subscribe, share with a friend who loves golf or whiskey, and leave a review to help more people find the show. What’s your perfect 19th hole pairing?

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We 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 access in 46 states
• what legal compliance and taxes mean for shipping
• how small-batch blending preserves identity
• where Louisville’s whiskey neighborhood is booming
• what we taste in the nine-year rye

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The first thing you notice is the feel. Gravel under tires at the farm, guitars on the wall in Louisville, and that instant sense you’ve walked into a place that treats whiskey like a craft and a community. We sat down with owner-operator Walter Zausch, director of distilling Lisa Wicker, head of experiences Amy, and Philip from Kentucky Bourbon Direct to unpack how Whiskey Thief scales without losing its single barrel soul—and why fans across 46 states can finally get bottles shipped legally to their door.

We start where their story lives: pot stills, sharp palates, and a team that can make precise cuts without babysitting. Lisa explains how collaboration speeds quality, from early peach brandy iterations to doubling yields while tightening flavor. Then we go deeper into maturation: the moment when the barrel becomes the hero around eight to ten years, how ricked versus palletized storage bends outcomes, and why Kentucky’s wild winter swings can turn vanilla, mint, and dry cocoa into surprising notes in a nine-year rye. If you love rye whiskey, this tasting will light up your curiosity—minty lift, caramel undertow, and a clean finish at 121 proof.

Access is the other revolution. Philip breaks down the direct-to-consumer engine that handles compliance, taxes, and shipping so craft producers can focus on making great juice. The result is real: Whiskey Thief ships to 46 states, fans no longer leave empty-handed, and brands gain data and margins that keep the lights on without surrendering independence. With Louisville’s whiskey hub booming—Heaven’s Door, Chicken Cock, WhistlePig, and more within walking distance—the city offers a concentrated tour of American whiskey culture while the farm preserves the barrel-thieving experience you can’t get anywhere else.

We close with the future: small, intentional blends that mirror the five-barrel magic of on-site tastings, a boutique approach that respects terroir, weather, and the patience great spirits demand. If you’re here for craft, character, and smarter access to bottles you actually want, you’ll feel at home with us. Subscribe, share with a whiskey friend, and leave a review to help more bourbon lovers find the show. Cheers to good barrels, good people, and getting the right bottles into your hands.

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We 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
• Making uncommon whiskey for common people as a guiding idea
• The Old Homestead campus and “Alcohol Acres” destination
• Wild Newton Stewart yeast capture and sense of place
• Wycliffe Bell process, thumpers, peat, apples, and cask strength
• Water, highballs, and choose-your-proof tasting
• Upcoming Rise & Shine trio and barrel-rested sunshines
• New absinthe and gin releases, plus where to find Alan’s work

The best spirits don’t just taste like a place—they tell you its story. We sit down with Alan Bishop for his record-setting return to talk about leaving a legacy brand, hand-building a new distillery at Old Homestead, and charting a bolder future where labels serve flavor, not the other way around. If you’ve ever wondered how a distiller reinvents without losing soul, this is a masterclass in making uncommon whiskey for common people.

Alan opens up about the real arc of starting over: the existential first year, the stubborn stills, and the moment the “house character” finally reveals itself. He explains why pot still whiskey has a sweet spot, how to babysit barrels so wood doesn’t swallow grain, and why he’s transparent about using “whiskey distilled from a bourbon mash” to unlock honest flexibility—used oak, varied entry proofs, and subtle pre-distillation botanicals—while telling drinkers exactly what’s in the glass.

Then we dive into Wickliffe Bell, a cask-strength Black Forest Spirit at 139.2 proof that drinks shockingly gentle. Oats malted by Sugar Creek are peat-smoked with Irish turf, apples are smoked and loaded into a thumper, and the cut is clean like a white distillate before a short rest in new oak. The result is apple-oat warmth, soft phenolics that read like hickory-kissed smoke, and a choose-your-own-proof journey that blooms with a splash of water or lifts in a smoky highball. It’s not bourbon. It’s not scotch. It’s a place in a bottle.

We also map the broader canvas: Bartels & Bishop hitting distribution, limited Old Homestead bourbon kept intentionally scarce, the Rise & Shine trio (citrus, jasmine-chamomile, hickory bark) riding the thumpers, and a new absinthe that merges Old World method with New World botanicals. Along the way, Alan talks underdog grit, storytelling as craft, and building “Alcohol Acres”—a lakeside destination that pairs serious spirits with a weekend worth remembering.

If you care about flavor, place, and where American whiskey goes next, press play. Then tell us how you took your pour—neat, water, or highball—and leave a review so more curious drinkers can find the show.

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“Drink and drive, drink responsibly, and live your life uncut and unfiltered”

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We 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 formats
• pricing ethics, exotic woods, and value at $60–$100
• Mizanara as accessible flagship, proof and profile
• Lexington’s distillery district history and renewal
• Dark Arts tasting room vibe and team approach
• cooperation among brands and rising-tide mindset
• legacy building, never-sell ethos, and resilience
• vodka, highballs, and the search for a party-friendly bourbon drink
• tastings: Cinder And Smoke Ten Year, 45/47, and American 47

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A whiskey label can spark a fight before the cork leaves the bottle. We start there—then pour past the politics to ask the only question that matters: is the whiskey any good? Along the way, we bring in Dark Arts Whiskey House’s chief alchemist for an unfiltered look at how rare woods, real sourcing, and a clear pricing philosophy can turn crowded shelves into a playground for curious palates.

We taste through presidential-themed releases and a ten-year Cinder and Smoke, breaking down what the nose and finish reveal at approachable proofs. From Japanese Mizanara offered at a shockingly fair shelf price to honey-cask experiments bound for festival drops, this conversation opens the black box on “exotic finishes.” No Alibaba shortcuts here—just long-haul flights, fifth and sixth-generation cooperage partners, and a refusal to let scarcity morph into gouging. You’ll hear how Dark Arts keeps premium bottles accessible, why proof and mouthfeel trump hype, and what to look for when a label leans on patriotism to sell a pour.

We widen the lens to Lexington’s distillery district—once neglected, now humming—and how alliances between neighbors make a destination out of a few city blocks. There’s real talk on team building, titles, and respect in hospitality, plus a legacy stance you don’t hear often: never sell, build for generations, and let the liquid do the talking. And because whiskey should be fun, we kick around the missing link in cocktail culture: a simple, party-friendly bourbon drink that can sit next to beer and champagne without dumbing down the spirit. Highballs and herbaceous spritzers, anyone?

If you’re a bourbon nerd, a craft-leaning explorer, or just tired of marketing fog, this is your pour. Hit play, taste with us, and join the conversation—then tell us: what makes a whiskey truly “good,” and which bottle surprised you most? Subscribe, share with a friend, and drop a five-star review to keep these conversations flowing.

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We 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 allocations, absinthe launch
• Lexington distillery district history and renewal
• collaboration across brands and rising-tide mindset
• building a team of spirit guides and low turnover
• family-first growth, never-sell vision, and stewardship
• tasting “presidential” releases on merit, not politics
• bourbon as community glue and respectful debate

What if bourbon could cut through the noise and bring people back to the table? We put that belief to the test with Dark Arts Whiskey House’s chief alchemist Macaulay Minton—an independent mind with a global barrel network, a stubborn streak against hype, and a plan to make rare-wood whiskey actually attainable. From trekking for staves and dialing in toast profiles to keeping flagship bottles under eye-popping prices, he shows how craft can be both imaginative and honest.

We get hands-on with “presidential” releases and judge them the way whiskey should be judged—by taste, texture, and finish, not the label. Along the way, we dig into the revival of Lexington’s historic distillery district: limestone water, living history, and a tasting room that feels part gallery, part laboratory. Hiring “spirit guides” for curiosity and care over classic résumés, the Dark Arts team shapes an experience that reads the guest first and pours second. Collaboration threads through the story—brands sharing space, knowledge, and momentum—because a rising tide really can lift all boats when the liquid holds up.

Looking forward, we explore a custom still in the works, a bold absinthe program under Noble Arts, and micro-batches like honey casks headed to festivals including New Orleans. There’s a clear line on values: steward the product, respect the community, price with integrity, and build something that lasts through family, not flip it to the highest bidder. Most of all, we celebrate bourbon as social glue—a way to slow down, talk straight, and find common ground over a shared glass.

If you care about where whiskey is going—and how it can still bring us together—hit play, share with a friend, and leave a review to keep the conversation flowing. Cheers to good bourbon, good people, and better conversations ahead.

Support us: www.scotchybourbonboys.com — Become a member, join the Patreon, leave a five-star review on Apple and iHeart. “Remember, good bourbon equals good times with good friends. Drink responsibly, don’t drink and drive, and live your life uncut and unfiltered.”

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Gregg 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 surplus eras
• blending for unique profiles beyond single distilleries
• shelf signals: pricing pressure and broader choice
• cooperages, white oak supply, and forest management
• culture shifts, Covid impact, and cannabis competition
• premium demand resilience versus brand saturation
• practical outlook for producers and consumers

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Bourbon isn’t crashing—it’s correcting. We sit down with a veteran who started at Seagram’s in 1978 to chart how whiskey moved from a slow decline to a record barrel surplus and what that means for prices, sourcing, and the future of premium. From Four Roses’ winding path through global owners to Gallo’s next play, we unpack how stewardship and team culture, not just corporate logos, shape the whiskey in your glass. And we get honest about the boom years: allocations, tight stocks, and why so many new brands emerged on sourced juice when Kentucky couldn’t meet demand.

What’s different now? Capacity spread beyond Kentucky, with Indiana’s Ross & Squibb anchoring a new era of reliable supply while craft distilleries in Ohio and beyond scaled up. With more mature barrels available, blending becomes a creative frontier: rye spice meeting wheated softness, age layered over freshness, finishes that refine rather than hide. Our guest breaks down the business math too—why not every label needs a nine‑figure distillery when great whiskey can be curated with integrity and bottled at fair prices.

We also tackle the oak question. Cooperage orders cooled, but white oak isn’t vanishing; forest inventories and longer growth cycles tell a healthier story. On the consumer side, shelves are widening, fewer bottles are hidden behind the counter, and value is re‑entering the chat. Premium bourbon still carries real demand, but hype alone won’t carry weak liquid. If you care about where whiskey goes next—pricing, availability, craftsmanship, and the rise of blending as an art—this conversation gives you a clear map for the next chapter.

If you enjoyed this deep dive, follow the show, leave a five‑star review, and share with a friend who’s hunting their next great pour.

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Two 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
• taste progression from sweet to pepper and cinnamon
• finish length, balance, and why it’s not a perfect five
• value at MSRP versus secondary prices
• who should chase it and why
• comparisons to 1920 and Birthday Bourbon
• updates on health, gratitude, and next guest preview

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A rare bottle should earn its mystique in the glass, and Old Forester President’s Choice Barrel #133 does exactly that. We crack into this 115.3 proof single barrel—aged 113 months and selected by the Old Forester leadership team—to find out whether the banana-vanilla magic lives up to the chase and the price tag. Spoiler: we score it 17 out of 18, and the reasons come down to texture, balance, and a flavor profile that feels like the house style in high definition.

We start with the story behind President’s Choice, a modern revival of George Garvin Brown II’s 1964 private barrel tradition that has evolved from distillery-only drops to limited retailer allocations. This Ohio release set the stage for a deep dive into what matters: a nose that opens with ripe banana, soft vanilla, and warm baking spice; a body with real weight and oil that carries flavor without harshness; and a palate that moves from candy banana and vanilla cream into pepper, cinnamon sugar, and flaky pie crust richness. The finish is medium and composed, sweet-to-spice with a light hug that invites another pour.

Beyond tasting notes, we talk value and audience. At roughly $280 MSRP and a much higher secondary, who should buy this bottle? Our take: loyal Old Forester fans and serious drinkers will find a special-occasion pour that actually delivers. We compare it to standouts like 1920 and Birthday Bourbon, explain why this barrel feels like the brand’s profile “on steroids,” and call out where it falls just short—mainly a finish that could run longer. There’s also life on the mics: health updates, community shout‑outs, and a preview of our next guest, veteran blender and distiller Greg Schneider.

If you’re deciding whether to line up, trade, or pass, this breakdown gives you the clarity you need. Tap play, subscribe for more honest reviews, and drop your take—would you open it, stash it, or flip it? Your notes and five‑star reviews on Apple help us climb to number one.

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