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We line up 2025 Booker’s batches, debate what makes the brand’s core profile, and fight our way to a clear winner. By The Pond earns the crown after a tight contest, while the tequila-finished Reserve sparks a big debate about tradition versus innovation.

• quick setup on Middle West ad spot and Kentucky bourbon focus
• live studio energy with Tiny, Super Nash and CT
• tasting Barry’s Batch 01 with brown sugar and classic heat
• tasting By The Pond 02 with rickhouse nose and silky fruit
• tasting Jerry’s Batch 03 with peanut, nougat and honey
• tasting Reserve with El Tesoro finish and peppery agave
• debate on house style, oak, char and finish integrity
• palate fatigue, water resets and scoring method chaos
• consensus: By The Pond 02 named Booker’s of the Year
• playful blends of batches to explore flavor layering
• preview of afternoon Bourbon Of The Year lineup
• club updates, merch, bourbon balls and membership pushes

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Four pours. One crown. We set out to name our Booker’s of the Year and wound up in a spirited brawl over flavor, finish, and what makes a true Booker’s. With Barry’s Batch (01), By The Pond (02), Jerry’s Batch (03), and the Reserve finished in El Tesoro tequila barrels on the table, we compare notes on rickhouse aroma, brown sugar depth, peanut-nougat warmth, and that unmistakable Kentucky hug.

Our first pass paints the field: 01 brings classic Beam character with brown sugar and a firm oak spine; 03 leans into peanut, honey, and candy-bar texture with the softest proof feel; the Reserve surprises with a peppery agave lift that challenges expectations of the line. Then 02 steals the show. Once we bounce between glasses and reset our palates, “By The Pond” blooms with a rickhouse nose, silky fruit, and balanced oak, finishing long without scraping the palate. It’s the most complete sip of the bunch—familiar, expressive, and deeply satisfying.

We don’t stop at tasting. We tussle over scoring, call out palate fatigue at high proof, and even blend across batches to test how fruit, char, and nougat stack. The bigger conversation threads through every pour: tradition versus innovation. Can a tequila finish still feel like Booker’s? How much char is enough? What does the rickhouse note tell you about age and barrel selection? Whether you’re chasing 2025 bottles or building your Booker’s library, this roundup gives you a clear map of strengths, trade-offs, and the bottle we’d grab first.

Raise a glass with us as we crown By The Pond (2025-02) the winner, with major respect to Jerry’s Batch for easy charm and the Reserve for bold experimentation. If you enjoyed the ride, follow the show, share this episode with a bourbon friend, and drop your own Booker’s rankings in a review—your nosing notes might make the next show.

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We taste and rate Knob Creek 21 with a rich, cherry cola nose, layered fruit on the palate, and a long, peppery finish while sharing holiday giveaways, community release hunts, and party plans. The bourbon balls are back, the 12 Days of Bourbon starts, and the Ohio drop stories keep the bourbon network buzzing.

• 12 Days of Bourbon giveaway rules and how to enter
• Christmas party details at Jervasi Still House
• Ohio OHLQ surprise release strategy and trades
• Knob Creek 21 tasting: nose, body, taste, finish
• Proof and aging balance at 21 years
• Value, MSRP, presentation, and availability
• Comparisons with Pappy and high-age profiles
• Final score using the Old Louisville breakdown

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Knock on wood, then knock back a pour—because we finally got our hands on Knob Creek 21, and it’s not the oak bomb you might expect. We walk through a full sensory breakdown of this 21-year release at 100 proof, from the cherry cola and Luxardo-like pop on the nose to a blackberry-laced palate and a long, pepper-tobacco finish that sticks around for minutes. If you’ve wondered whether a high-age bourbon can keep its fruit without going bitter or tired, this is the conversation you want.

We set the stage with holiday momentum: bourbon balls soaked in Liberty Pole and Early Times, a big Christmas party at Jervasi, and our 12 Days of Bourbon giveaway where daily tasks boost your odds to win two-ounce samples and a bonus barrel pick. Then we swap stories from Ohio’s OHLQ surprise releases—Weller CYPB, Full Proof, Blanton’s Gold, EH Taylor—plus the art of the friendly trade that gets the right bottle into the right hands. It’s a snapshot of bourbon culture at its best: community, curiosity, and shared pours.

The core of our session is a careful tasting and score using the Old Louisville Whiskey Company Barrel Bottle Breakdown. We dig into why 100 proof works here, how the body stays rich without turning hot, and what “not over-oaked at 21” actually tastes like. Along the way, we place Knob Creek 21 alongside heavy hitters like Pappy 20 and 23, and talk through wood management, barrel selection, and value at an MSRP in the mid-$200s. Our verdict: a top-tier release that feels special, drinks beautifully, and earns its spot on the shelf.

If you love Knob Creek’s profile and want it elevated by time rather than buried under it, this pour belongs on your shortlist. Jump in for tasting notes, release strategies, and all the details on how to win our holiday samples. And if you’re enjoying the ride, subscribe, share the show with a bourbon friend, and leave a quick review—your support helps us bring more great bottles and better conversations to your feed.

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We taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour.

• double toasted six-year bourbon with vanilla-forward profile
• light nose, medium body, toasted marshmallow on the palate
• modest finish, high drinkability at 86 proof
• ideal for old fashioneds and holiday gatherings
• comparisons with Beam Double Oak, Early Times BiB, Benchmark
• value over scarcity, pricing versus pleasure
• final score: 9.5 out of 18
• Christmas party details at Jervasi with Weller 107 and cigar special

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A winter pour that overdelivers on comfort and undercuts the hype—this one is built for a crackling fire, a plate of bourbon balls, and friends who want something easy but not empty. We open Jim Beam Winter Reserve, a six-year bourbon finished in two toasted barrels, and put it through our full Old Louisville barrel bottle breakdown: nose, body, taste, finish, and a final score that surprised even us. Expect light aromatics, a fuller-than-expected body for 86 proof, a toasted marshmallow and vanilla core, and a finish that whispers more than roars.

We get specific about where this bottle fits. If you crave caramel and vanilla over heat and tannin, Winter Reserve hits the lane. It’s a crowd-pleaser for holiday parties, a gentle introduction for new bourbon drinkers, and a secret weapon in an old fashioned. We share why the double-toasted approach amplifies dessert notes without turning cloying, and how a simple cocktail build—orange peel, bitters, Demerara—lets those flavors shine. This is the pour you can sip, serve, and still feel good about the price.

Along the way, we talk real-world value. Does a $26 bottle earn shelf space next to allocated heavy hitters? We compare against Beam Double Oak, Early Times Bottled-in-Bond, and Benchmark picks, and talk aging quirks, warehouse heat, and why price rarely scales with pleasure. We close with our final score—9.5/18—and the key takeaway: not every winter winner needs to be rare. Some just need to be right.

If you enjoy honest tastings, budget-friendly recommendations, and practical cocktail tips, hit follow, share this with a bourbon friend, and drop us a review with your favorite winter sipper. Which bottle is your cold-weather go-to?

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We chase the full Colonel E.H. Taylor story, from the man who pushed Bottled‑in‑Bond into law to the modern line that swings from Small Batch to Four Grain and Warehouse C. We rate pours live, debate scoring, and map how grain, wood, and aging shape flavor and finish.

• EH Taylor’s life, reforms, and heated warehouses
• Small Batch nose, body, taste, and finish breakdown
• How Single Barrel and Barrel Proof change the profile
• Rye vs bourbon in the Taylor lineup
• Four Grain tasting with a standout finish
• Limiteds explained: Amaranth, 18 Year Marriage, Cured Oak, Seasoned Wood, Tornado, Warehouse C
• Old Louisville sponsor shout and rating system
• Community updates, rankings, and where to listen
• 12 Days of Bourbon giveaway mechanics

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A colonel, a castle, and a tornado—this pour-packed episode dives straight into why E.H. Taylor isn’t just hype, he’s the blueprint. We trace Taylor’s fingerprints across bourbon history, from steam‑heated warehouses and Bottled‑in‑Bond standards to the modern lineup that keeps collectors camping in line. Then we put the whiskeys in the glass and let the ratings fly.

We start with Small Batch and unpack why it punches above its weight: a vanilla‑forward nose with apricot and cherry cordial, rich legs, and a medium, oak‑tinged finish that nudges for another sip. From there we step into the heavy hitters—Single Barrel precision, Barrel Proof power, and a Straight Rye that swerves minty and bright—and talk about what changes in the glass as proof, grain, and warehouse floors shift. We also spotlight the fabled limiteds: Four Grain’s candy‑red fruit and clove, Amaranth’s nutty depth, 18 Year Marriage’s layered elegance, Cured Oak and Seasoned Wood’s stave science, Tornado Surviving’s weather‑worn magic, and the Warehouse C release that reads like dessert without losing its backbone.

Along the way, we share tasting notes you can actually use, debate our house scoring system, and even land a rare perfect mark for Four Grain thanks to that long, fruit‑laden finish. If you’re new to the line, you’ll leave with a smart game plan for what to hunt first. If you’re deep in the racks, you’ll pick up nuances that make your next pour more rewarding. Either way, it’s a masterclass in how grain bills, wood seasoning, and aging environments shape flavor—and why Taylor’s legacy still sets the pace.

Subscribe on your favorite podcast app, drop a review if you learned something, and tell us which EH Taylor expression deserves the crown. Got a unicorn story or a sleeper pick we missed? Share it—we’ll feature the best takes in a future episode.

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We sit down with Log Still’s Wally Dent at Kentucky Bourbon Festival to talk festival evolution, bottle buyers and flippers, and how a modern distillery builds fans for life. From a 2,500-seat amphitheater and B&Bs to a Louisville steakhouse and the Remington 1860 collaboration, we cover brand, blend, and the business behind the bottle.

• how festival improvements changed buyer behavior
• exclusives, flippers, and the value of time
• building hype versus delivering real experience
• distribution hurdles and state tasting rules
• Log Still’s 1860 roots and campus highlights
• creating on-ramps via tours, trains, and stays
• Louisville tasting room and fine dining play
• market cooldown, THC competition, and pricing
• Remington 1860 blend, story, and use case
• community moments with historic dusty pours
• Kentucky policy support and trail tourism
• safety, gratitude, and staying fan-focused

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The lines are longer, the bottles rarer, and the stakes higher—so how do you turn festival frenzy into lifelong fans? We sit down with Log Still Distillery’s Wally Dent at Kentucky Bourbon Festival to unpack the new bourbon reality: smarter line management, a surge of bottle buyers, and the unavoidable presence of flippers. Wally doesn’t sugarcoat the economics, but he makes a compelling case for where the real value lives—memorable experiences that outlast hype and bring people back.

We explore Log Still’s unique edge: a heritage that reaches to 1860 and a modern, hospitality-first campus built for discovery. Think a 2,500-seat amphitheater, bed-and-breakfast stays, a lake, chapel, train rides from New Haven, and a tasting room with a fine dining steakhouse on Louisville’s Whiskey Row. That ecosystem transforms a quick visit into a ritual. It’s brand building where memory, not marketing spin, does the heavy lifting.

Wally takes us behind the shelf wars too—tight distribution, state-by-state tasting rules, and a beverage alcohol market cooling at the edges while whiskey and tequila hold. He shares why breaking through with a new label is harder than it looks, how discovery programs matter, and why recognition wins. That’s where the Remington 1860 collaboration comes in: a mid-$30s, six-year-forward blend designed for hunt clubs and campfires, with a back label that lets you log the day. It’s a bottle that feels familiar, drinks beautifully, and invites repeat buys without the drama of a lottery line.

Along the way, we raise a glass to community moments—like pouring a 1938-distilled, 1946-bottled-in-bond dusty for tour guests—and acknowledge Kentucky’s policy support that keeps the trail thriving. If you care about bourbon beyond the chase, this conversation delivers: practical strategies for brand growth, honest talk about exclusives and flippers, and a fresh look at how experiences turn casual sippers into advocates. Subscribe, share with a friend who loves the hunt, and leave a review telling us your smartest takeaway from Wally’s playbook.

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We celebrate bourbon heritage, wild turkey conservation, and how a surplus of aged barrels sparked the creation of Russell’s Reserve. Gregg Snyder joins us to share stories of Jimmy Russell, warehouse wisdom, and why Russell’s 13 and 15 hit so differently.

• annual Thanksgiving special with Gregg Snyder
• turkey hunting passion and NWTF conservation work
• wild vs farm turkey taste and preparation
• cooking methods for wild turkey including nuggets and piccata
• tracking tips using footprints and droppings
• path from Brown‑Forman cooperage to Wild Turkey leadership
• mandate to protect tradition and avoid shortcuts
• how inventory analysis led to Russell’s Reserve
• naming, first bottling, and early pricing strategy
• bourbon vs Tennessee whiskey clarity
• maturation sites including Camp Nelson and McBrayer
• Russell’s 13 vs 15 tasting contrasts and oxidation talk
• Rare Breed blend concept and rising entry proofs
• lessons from legends and blending today at Four Branches

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A holiday pour tastes better with a story, and this one comes straight from the rickhouse. We welcome industry veteran Gregg Snyder to trace the line from turkey tracks and conservation fields to the barrel floors of Wild Turkey, sharing how an overlooked inventory problem lit the spark for Russell’s Reserve and why protecting tradition still matters in a world of shortcuts.

We start with the outdoors: the rush of a dawn gobble, how to tell a gobbler’s print from a hen’s, and why the wild bird’s best eating is in the breast. Gregg breaks down simple, crowd-pleasing prep—crispy nuggets, teriyaki kebabs, even a bright, silky piccata—then connects that kitchen craft to the patient arc of bourbon maturation. From Brown‑Forman’s cooperage to his tenure running operations at Wild Turkey, he explains the quiet rule that shaped a generation of whiskey: never change how the whiskey is made. No enzyme tricks, no shortcuts—just wood, time, and careful selection.

Then we open the vault. Gregg recounts proposing a new bourbon to honor Jimmy Russell—Russell’s Reserve—born from aging stock the spreadsheets wouldn’t touch. We talk warehouses from Camp Nelson to McBrayer, the effect of elevation and airflow, entry proof shifts, and why Rare Breed’s blend-first logic still sings. A guided tasting squares Russell’s 13 against 15: caramel-vanilla richness vs oak-forward structure. If you love dessert-like depth, 13 feels like a sweet spot; if you crave tannin and cigar-box edges, 15 scratches that itch. Along the way you’ll hear the kind of Jimmy Russell stories that make you smile and pour another ounce.

This one blends heritage, practical tasting insights, and the warmth of a Thanksgiving table. If bourbon history, Wild Turkey lore, and smart, no‑nonsense tasting notes are your thing, you’ll feel right at home. Follow and subscribe on your favorite app, share with a friend who loves Russell’s or Rare Breed, and leave a quick review to help more whiskey fans find the show. What’s your pick: Russell’s 13 or 15—and why?

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We share pours, stories, with Amine Karaoud and a big reveal: Old Louisville Whiskey Company is moving into a 1936 Seagram’s warehouse and turning the lights back on for a silent piece of bourbon history. From slow cutting and mingling to launching a $59, 8-year Kentucky Series, we show how tradition powers modern craft.

• reviving a historic Seagram’s rickhouse campus in Louisville
• scaling from 6,000 to 105,000 square feet for storage and bottling
• offering copacking, blending, and hosting barrels for small brands
• the tunnels, freight elevators, and lore that shaped operations
• hiring slow and keeping overhead tight to invest in the liquid
• why slow cutting and mingling reduce heat and boost integration
• launching the Kentucky Series at 100 proof, eight to eight and a half years
• classic 78/10/12 mash profile and non-chill filtering
• early Bardstown Bourbon Company distillate and future color cues
• custom finishes, single barrels, and on-site experiences

A gold-plated flask and a 1946 dusty set the mood, but the real headline is bigger: Amine Karaoud is moving The Old Louisville Whiskey Company into one of the original Seagram’s warehouses, built in 1936 and quiet since the industry slowdown of the 1980s. The campus has a six-barrel freight elevator and a network of tunnels that once kept barrels moving underground from rickhouse to bottling. We’re bringing it back to life, consolidating storage, bottling, and tastings under one historic roof while opening the doors to copacking and blending services for smaller brands who need a home for their whiskey.

We talk about the craft decisions that shape flavor long before a cork gets pulled. Slow cutting—introducing water gradually in-barrel—lets heat dissipate and coaxes more water-soluble character from oak. After that, mingling gives blends time to integrate, smoothing edges so a $59 bottle doesn’t drink “hot” at 100 proof. Those choices are the backbone of our new Kentucky Series: 11 Kentucky barrels, eight to eight and a half years old, non-chill filtered, built on a classic 78/10/12 mash. Expect caramel, toasted almond, and butterscotch on the nose, a medium, balanced palate, and a finish that leans gently dry with oak.

We also pull back the curtain on sourcing and transparency. Several barrels come from Bardstown Bourbon Company’s early 2016 runs, adding a thread of modern heritage to the blend. Collectible labels that spell KENTUCKY bring a touch of fun without gimmicks; future color changes will signal shifts in distillery or mash bill so enthusiasts can track what’s in the glass. Along the way, we share why the new space matters for the community: more room for barrels, a stronger bottling line, and the capacity to help emerging brands move from vision to product within an iconic Louisville landmark.

If you love bourbon stories grounded in real process—dusty pours, smart blending, and historic spaces brought back to purpose—this one’s for you. Tap follow, share with a friend who chases age-stated value, and leave a review telling us your favorite piece of Seagram’s history you’d like to see preserved.

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We race from Prohibition to the modern bourbon boom, then settle in for a deep dive on finished whiskey with Dark Arts as our guide. Sponsors, community updates, and a holiday giveaway round out a fast, flavorful hour.

• Prohibition’s shock and the long road to repeal
• WWII ethanol pivot and postwar bourbon export growth
• 1964 resolution protecting bourbon’s identity
• 1970s slump, 1980s reinvention with single barrel and barrel proof
• Rat Pack influence and changing bar culture
• Tourism, education, and smarter marketing
• Tariffs, distribution battles, and capacity growth
• Finished bourbon acceptance and flavor innovation
• Dark Arts origins, French oak and Armagnac tasting notes
• Scores, takeaways, and brand shoutouts
• Afterparty move to Facebook with live Zoom link

Tune in to the Scotchy Bourbon Boys, become a member, subscribe, and enter the 12 Days of Christmas giveaway: “bourbons and whiskies from Christmas past and Christmas present, and then the one bottle from the Christmas future.”

Bourbon doesn’t just survive history; it adapts, pivots, and comes back stronger. We kick off with a fast tour from Prohibition’s shutdown to the 1964 Congressional move that defined bourbon as a distinctive product of the United States, then through the 70s slump, the 80s reinvention with single barrel and barrel strength, and the 2000s surge driven by smarter marketing, tourism, and a far more educated drinker. Along the way, we unpack why tariffs and distribution shape what you find on shelves, how cooperage and barrel supply affect flavor, and why today’s distilleries are betting on both scale and storytelling.

Then we pour. Dark Arts takes center stage with two finishes that show how wood can expand a whiskey’s world without drowning its roots. The French oak finish lights up the glass with raisin, currant, vanilla sugar cookie, and clove on a plush 108‑proof frame. The Armagnac finish leans into cinnamon toast, caramel, dark fruit, and a finish that refuses to quit, drifting into chocolate and toasted oak. We trade notes on mouthfeel, structure, and balance, and explain why these casks read as integrated rather than gimmicky. If you’ve ever wondered whether finishing can elevate a well‑made bourbon, this tasting offers a clear, compelling yes.

We also shout out friends and sponsors across Kentucky, Indiana, and Ohio, spotlighting experiences from barrel‑pick tours to serious craft dining. If you’re mapping a whiskey trip, you’ll hear where to book, what to try, and how to make the most of limited releases. Stick around to the end for community updates, our 12 Days of Christmas giveaway, and afterparty details. If you enjoy the ride, tap follow, leave a quick review, and share this with a friend who’s ready to upgrade their pour.

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