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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
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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.

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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
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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.

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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
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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.

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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
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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

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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

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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.

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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.
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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?

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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
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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.

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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
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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.

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