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Middle West Spirits has emerged as a powerful force in American whiskey, acquiring Old Elk Whiskey and expanding with a massive 75,000 square foot facility that produces 14,000 barrels every three months.

• Founded in 2008 by Ryan Lang with a commitment to Ohio-grown grains and local production
• Recently acquired Colorado-based Old Elk Whiskey to secure its future with a dedicated production facility
• Produces a standout four-grain wheated bourbon featuring dark pumpernickel rye that delivers butterscotch, caramel, and toffee flavors
• Scored an impressive 17/18 in our tasting, rivaling established brands like Booker's and Rare Breed
• Operates one of North America's largest independent distilleries with a grain-to-glass philosophy
• Manages over 25,000 acres of Ohio grain farmland to ensure quality control
• Works with Speyside Bourbon Cooperage in Jackson, Ohio for their barrel needs
• Produces 15 brands including Midwest Bourbon, Rye, and Wheat Whiskeys

Join us at the Kentucky Bourbon Festival and for our next barrel selection - a private Maker's Mark pick on Thursday morning, September 4th at 9am!

The American whiskey landscape is shifting eastward, and Middle West Spirits is leading the charge. In this eye-opening episode, we explore how an Ohio distillery has transformed from a small craft operation into one of North America's largest independent distilleries, culminating in their recent acquisition of Colorado's Old Elk Whiskey.

Ryan Lang founded Middle West Spirits in 2008 with a vision to create a true "Ohio bourbon experience." Unlike many who source ingredients from across the country, Middle West embraces a genuine grain-to-glass philosophy using exclusively Ohio-grown grains and partnering with Speyside Bourbon Cooperage in Jackson for their barrels. This commitment to local terroir is paying dividends as their whiskey gains national recognition.

The star of our tasting was their Michelson Cast Strength Wheated Four-Grain Bourbon (Batch 001), bottled at a robust 122.2 proof. What immediately captivated our panel was its complexity without astringency – delivering notes of butterscotch, caramel, toffee, and what one panelist described as "warm pumpernickel rye bread with butter." The unique four-grain mash bill features non-GMO yellow corn, soft red winter wheat, two-row barley, and dark pumpernickel rye.

During our Old Louisville Barrel Bottle Breakdown, this bourbon scored an impressive 17 out of 18 points, with particular praise for its thick mouthfeel, complex flavor profile, and lingering finish that rivals established barrel-proof bourbons costing significantly more. At approximately $70, it represents exceptional value in today's premium bourbon market.

Middle West's expansion has been nothing short of remarkable. Their new 75,000 square foot facility produces approximately 14,000 barrels every three months, tripling their workforce and managing over 25,000 acres of Ohio grain farmland. With this capacity and their acquisition of Old Elk, Middle West is positioned to become a dominant force in American whiskey production.

Whether you're a bourbon enthusiast looking for the next frontier or simply appreciate craftsmanship and innovation, Middle West Spirits deserves your attention. They're proving that world-class whiskey can come from unexpected places when passion meets commitment to quality and local sourci

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Tiny explores how bourbon connects us during life's most meaningful moments, sharing how he honored his wife's uncle Peter with special whiskeys that brought family together in remembrance.

• How bourbon serves as the social glue during celebrations and life transitions
• The special whiskies shared at a Wisconsin memorial service, including Baker's bourbon and JW Dant from 1969
• The way whiskey creates bonds among family members of different generations
• Walter's whiskey farm creates a similar communal experience through tastings in a relaxed setting
• Baker's bourbon history and transition from small batch to single barrel expressions
• Complete tasting notes and comparison between original Baker's and the new High Rye Limited Edition
• The perfect 18/18 rating for Baker's High Rye on the Old Louisville Whiskey Company barrel bottle breakdown
• Upcoming Scotchy Bourbon Boys events including the Crystal Glen Cairn Club tasting and a Maker's Mark private selection with Rob Samuels
• Next podcast featuring Dan Garrison discussing Garrison Brothers Guadalupe bourbon

Remember good bourbon equals good times and good friends. Drink responsibly and live your life uncut and unfiltered.

What makes a bottle of bourbon truly special? It's not just what's inside—it's the moments it helps us create and the connections it fosters. In this heartfelt exploration of whiskey's role in life's meaningful transitions, Tiny shares how bourbon brought his family together during a memorial service for his wife's uncle Peter, creating lasting bonds through shared pours of rare bottles like JW Dant from 1969 and May Day Rye.

The spotlight then turns to Baker's High Rye Limited Edition, a fascinating twist on the classic expression. This single barrel, 7-year 9-month bourbon delivers an impressive flavor transformation while maintaining the brand's signature smooth, slick mouthfeel. Through a meticulous tasting, Tiny reveals why this 107-proof special release earns a perfect 18/18 score on the Old Louisville Whiskey Company barrel bottle breakdown—with its intense cherry candy nose, cinnamon-apple palate, and exceptionally long holiday spice finish that outperforms even the beloved original Baker's.

Bourbon enthusiasts will appreciate the detailed side-by-side comparison between the high rye expression and the traditional Baker's, highlighting how rye content transforms the whiskey while preserving its essential character. We also get exciting announcements about upcoming events including the exclusive Crystal Glen Cairn Club tasting in August and a Maker's Mark private barrel selection with Rob Samuels on September 4th, plus a preview of next week's special episode featuring Dan Garrison discussing Garrison Brothers Guadalupe bourbon.

Whether you're a longtime bourbon aficionado or just beginning your whiskey journey, this episode reminds us that great bourbon creates not just memorable flavors, but meaningful connections. Which special bottle will mark your next important life moment?

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We celebrate our 500th podcast episode with special guests Greg Schneider, Super Nash, Nobs, The Whiskey Doctor, Whiskey, and Bourbon Annie, reflecting on our journey from skeptical whiskey beginners to respected voices in the bourbon community.

• Began with Tiny and Young Nose in 2018 when they couldn't believe bourbon could taste like crème brûlée
• First recorded podcast featured Larceny bourbon after an initial 45-minute recording was lost
• Super Nash joined on episode 6, flying from South Carolina with Blanton's Gold and 1994 Booker's
• Greg Schneider's mentorship opened doors to distilleries and rare tastings like the Chicken Cock 15 Year
• Ann from OHLQ connected them with Ohio's whiskey scene and helped facilitate barrel picks
• The Whiskey Doctor brings global whiskey knowledge with the new "Whiskey Without Borders" segment
• Aaron Harris shares upcoming Green River releases and OHLQ exclusive picks
• Now ranked 16th best bourbon podcast and 3rd best overall whiskey podcast
• Expanded from audio-only to video, from one episode weekly to multiple formats

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

Five hundred episodes in the making, this milestone celebration brings together the extended Scotchy Bourbon Boys family to reflect on an incredible journey that began with simple skepticism about whiskey tasting notes in 2018. What started as two friends wondering how bourbon could possibly taste like crème brûlée has evolved into a whiskey community powerhouse, now ranked as the 16th best bourbon podcast globally and 3rd among all whiskey podcasts.

The chemistry between hosts and guests sparkles as they share origin stories and pivotal moments. Super Nash recounts flying from South Carolina to Ohio in December 2019 after feeling an immediate brotherhood with Tiny, bringing rare bottles including Blanton's Gold and a 1994 Booker's as his initiation offering. Greg Schneider, with 47+ years in the industry, reveals how the Scotchy Bourbon Boys captured his attention and have since become ambassadors for authentic whiskey appreciation.

Throughout the conversation, unexpected anecdotes bring laughter and insight – from Tiny's wife Roxy initially questioning whiskey's appeal to The Whiskey Doctor meeting Super Nash while camping out for a Heaven Hill release. Each story reinforces the podcast's underlying philosophy: while whiskey may be the glue, the real value lies in the friendships formed around it.

Master Distiller Aaron Harris from Green River makes a special appearance, teasing upcoming releases and exclusive Ohio picks, highlighting how the podcast has transcended from simple tastings to becoming an influential platform within the industry. Future plans reveal exciting developments, including a "Whiskey Without Borders" segment exploring global expressions from Israel, Australia, and beyond.

Whether you're a longtime listener or discovering the show for the first time, this episode perfectly captures why the Scotchy Bourbon Boys have found such resonance - their genuine passion for not just the spirit in the glass, but the people and stories behind it. Ready to join this whiskey family? Subscribe now and become part of a journey that's 500 episodes strong and still expanding with every pour.

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A backyard pond, fresh catfish, and bourbon that tastes like pomegranate? The latest Booker's release "By the Pond Batch" delivers an unexpected twist in the iconic barrel-strength bourbon lineup.

Picking up this treasure at the Jim Beam distillery during a bourbon-packed Kentucky weekend, I couldn't wait to crack open batch 2025-02 and share my thoughts. Coming in at a robust 126.5 proof and aged 7 years, 1 month, and 20 days, this release honors the special place where Fred Noe's father would spend peaceful Kentucky afternoons - his beloved backyard pond where he raised catfish and bluegills for family suppers.

What makes this batch truly remarkable is its deceptive simplicity. The nose offers familiar vanilla, oak, and classic Beam peanut notes, but doesn't hint at the flavor explosion waiting on your palate. The first sip delivers an immediate butterscotch sweetness that transforms into leather before finishing with what can only be described as pomegranate - a tasting note I've never encountered in bourbon before. Complex, surprising, and utterly delicious, this isn't your average Booker's release.

The bottle earns a solid 15/18 on our Old Louisville Barrel Bottle Breakdown scale, with perfect scores for body and finish. While the retail price remains around $99, the experience is priceless for true bourbon enthusiasts. If you're lucky enough to find a bottle, grab it immediately - this special batch won't sit on shelves long.

Whether you're a longtime Booker's collector or new to barrel-strength bourbon, "By the Pond Batch" demonstrates why this expression remains the gold standard for uncut, unfiltered whiskey. Have you tried it yet? Let us know what unexpected flavors you discovered in your glass!

Fred Noe's second Booker's release of 2025, "By the Pond Batch," pays tribute to his father's beloved backyard pond where Booker found peace while raising catfish and bluegills for family suppers.

• Booker's 2025-02 "By the Pond Batch" comes in at 126.5 proof, aged 7 years, 1 month, 20 days
• Jim Beam's traditional mash bill of 77% corn, 13% rye, and 10% malted barley
• Barrels selected from 8 different warehouses to create a complex flavor profile
• Master Distiller Fred Noe was inspired by his father's pond, which evolved from a fishing spot to a place of reflection
• Tasting notes include butterscotch sweetness, leather middle, and a unique pomegranate finish
• Barrels were selected during an unusually wet spring in Kentucky with record rainfall
• The bottle received a 15/18 on the Old Louisville Barrel Bottle Breakdown scale

Live your life uncut and unfiltered, remember to drink responsibly, and never drink and drive.

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Ross Cornelissen, Master Distiller at 1792 Barton, shares the inside story of one of Kentucky's most historic and authentic whiskey production facilities and reveals how his scientific background shapes their distinct bourbon expressions.

• Starting as a food science student who wanted to make cereal, Ross found his calling in fermentation and distillation
• MGP provided invaluable technical experience working with countless mash bills, fermentation styles, and distillation techniques
• 1792's distinctive flavor profile comes from high-rye mash bills and a proprietary yeast strain producing pronounced banana notes
• Sweet Wheat has developed a cult following as the distillery's only wheated bourbon expression
• Barrel aging locations dramatically affect flavor development with top-tier warehouse positions reaching 130-140 proof
• The historical 1940s distillery focuses purely on production rather than visitor experiences
• Master distilling involves technical expertise, leadership, and constant problem-solving rather than just tasting whiskey
• The Bardstown distilling community features a welcoming, down-to-earth culture despite deep historical roots
• Sazerac's long-term approach allows barrels to age until genuinely ready instead of rushing product to market
• Small batch bourbon creation requires careful barrel selection and blending to maintain consistent flavor profiles

Ross Cornelissen, Master Distiller at 1792 Barton, takes us deep into the heart of authentic Kentucky whiskey production in this fascinating conversation about science, tradition, and the relentless pursuit of quality.

Far from the polished visitor experiences of many distilleries, Barton 1792 represents bourbon-making in its most authentic industrial form. The facility, dating back to 1879, features original equipment from the 1940s alongside modern production methods—all focused on creating exceptional spirits rather than entertaining tourists. As Cornelissen explains, "It's not about show. It's all about making bourbon."

Cornelissen's unexpected journey to master distiller began with dreams of cereal production before a pivotal microbiology course revealed the fascinating world of fermentation. His technical education at MGP provided invaluable experience with countless variations in mash bills and distillation techniques. Now at Barton, he merges scientific precision with deep respect for Kentucky's distilling heritage.

The conversation demystifies several bourbon-making secrets, from 1792's distinctive high-rye mash bill and banana-forward yeast strain to the dramatic effects of barrel positioning within rickhouses. Particularly fascinating is Cornelison's detailed explanation of small batch blending—a process requiring meticulous barrel selection to maintain consistent flavor profiles despite natural variations in aging. The coveted Sweet Wheat expression earns special attention, with Cornelissen confirming their willingness to reduce release sizes rather than compromise on quality.

Beyond production techniques, Cornelissen offers refreshing honesty about what a master distiller's job actually entails. Far from the romanticized image of simply tasting whiskey all day, his role demands technical expertise, leadership skills, and constant problem-solving across every aspect of operations.

Discover the science, history, and passion behind one of Ken

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The Kentucky Bourbon Trail journey sparked Tiny's bourbon passion and eventually led to the creation of the Scotchy Bourbon Boys podcast. What began as casual bourbon drinking with friends evolved into a full-blown obsession after completing the entire trail in 2019, covering 972 miles and 18 distillery locations.

• Originally started drinking bourbon while painting as an alternative to absinthe
• Discovered bourbon flavors through a whiskey desk calendar in 2018
• Saved $5,000 for a year to visit the Kentucky Bourbon Festival and complete the Bourbon Trail
• Completed all 18 locations of the 16 official distilleries in nine days
• Met bourbon legends like Fred Noe, Freddie Noe and Jimmy Russell
• Special experiences included dipping a Maker's Mark bottle and using a bung hammer at Jim Beam
• Received a commemorative glass upon completing the trail
• The Kentucky Bourbon Trail has expanded from 16 distilleries to 60 experiences across 27 counties
• Buffalo Trace and Barton's chose to leave the official trail but remain essential bourbon destinations

Remember to check us out at scotchiebourbonboys.com for all Scotchy Bourbon Boys merchandise. You can find us on Facebook, Instagram, YouTube, and X, plus all major podcast formats including Apple, iHeart, and Spotify. Like, listen, subscribe, comment and leave good feedback.

How does a former absinthe-loving artist transform into a bourbon enthusiast? For me, it happened through an unforgettable 972-mile journey across Kentucky's rolling hills and distillery landscapes.

My bourbon adventure began unexpectedly when a desk calendar full of whiskey facts challenged my skepticism about flavor notes like "crème brûlée" and "cherry pie." This curiosity blossomed into a meticulously planned nine-day expedition through the Kentucky Bourbon Trail in September 2019. Armed with $5,000 I'd saved specifically for this pilgrimage, I set out to collect stamps from all 16 official distilleries.

The journey wasn't without challenges – from nursing a hangover after overindulging at the Kentucky Bourbon Festival gala to racing across time zones to reach Ozzy Tyler Distillery (now Green River) before closing. Each distillery offered unique moments: dipping my own bottle in Maker's Mark's signature red wax, using a bung hammer at Jim Beam, and sipping whiskey with legends like Fred and Freddie Noe.

What makes this story significant is how drastically the Trail has evolved since my completion. What began as seven distilleries in 1999 has exploded into 60 experiences across 27 Kentucky counties, generating $9 billion annually for the state's economy. The focus has shifted from stamp collection to personalized adventures, with distilleries offering specialized tours, cocktail classes, and dining experiences.

My commemorative completion glass – what I now call "the Eagle Scout Award badge for bourbon" – represents not just a tourist achievement but the beginning of a passion that spawned this very podcast and community. Whether you're planning your own bourbon pilgrimage or simply enjoying from afar, remember that good bourbon equals good times with good friends.

Have you completed any portion of the Kentucky Bourbon Trail? Share your experiences in the comments or tell us which distillery is at the top of your bucket list!

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Randy and Tiny explore the true meaning of craft distilleries and what distinguishes authentic craft operations from marketing gimmicks. They delve into personal experiences with Iron Fish Distillery in Michigan and St. Augustine Distillery in Florida, highlighting how these operations represent the soul of American craft whiskey.

• Craft distilleries aren't just about size but about commitment to authentic processes, community engagement, and offering immersive visitor experiences
• True craft distillers typically own and operate their stills, grow or locally source ingredients, and maintain independence from corporate ownership
• Iron Fish Distillery exemplifies farm-based craft production, growing their own rye that becomes part of their distinctive whiskeys
• The Mad Angler Manifesto showcases craft creativity with its unique seven-whiskey blend and balanced four-grain profile
• St. Augustine Distillery demonstrates how craft operations often preserve historic buildings and create community gathering spaces
• Small batch production allows craft distillers to take creative risks impossible for large producers
• Regional climate differences create unique aging environments that contribute to distinctly local whiskey profiles
• Many of today's craft distilleries could become tomorrow's heritage brands as they gain age and experience

Visit www.scotchiebourbonboys.com for merchandise including t-shirts and Glen Cairns. Check out Bourbon Capital Academy's educational experiences in Bardstown for the perfect introduction to bourbon country.

The true essence of craft distilling isn't found in marketing materials—it's written in golden fields of rye, preserved in century-old buildings, and most importantly, created by passionate individuals committed to authentic spirits production. This episode peels back the label to reveal what makes a genuine craft distillery and why these producers represent the soul of American whiskey innovation.

Randy "The Whiskey Doc" joins Tiny to explore the distinction between authentic craft distillers and those merely wearing the craft label. Through their personal experiences at Iron Fish Distillery in northern Michigan and St. Augustine Distillery in Florida, they showcase how true craft operations are transforming communities while creating distinctive spirits.

Iron Fish exemplifies farm-based distilling, where rye grown on-site becomes part of their whiskey, including their remarkable Mad Angler Manifesto—a seven-whiskey blend that defies convention with nearly equal parts corn, rye, barley, and wheat. Meanwhile, St. Augustine demonstrates how craft distilleries often preserve historical architecture, with their operation housed in a 1907 ice plant saved by twenty local families who banded together to create something meaningful.

Beyond the romance lies practical realities that shape craft whiskey. Regional climate differences impact aging conditions, smaller production allows for creative risk-taking impossible at larger scales, and community integration means these distilleries become far more than just production facilities—they're destinations that celebrate local heritage while creating new traditions.

Whether you're a whiskey enthusiast curious about the craft movement or someone who appreciates the stories behind your spirits, this conversation offers genuine insight into an industry where authenticity

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We explore the Evan Williams Master Blend, a special bourbon only available at the Evan Williams Experience distillery in Louisville, featuring their 23-year-old bourbon among other expressions.

• Exclusively available at the Evan Williams Experience in Louisville, not at the Heaven Hill distillery
• Masterful blend of five Evan Williams expressions including 23-year-old single barrel bourbon
• Priced reasonably for a bourbon containing such aged components
• The nose offers caramelized sugar, apple, banana, and subtle vanilla notes
• Remarkable flavor evolution that transforms from initial taste through the finish
• Long-lasting apple-like finish that lingers pleasantly without needing a chaser
• Received a rare perfect score for finish with a 16/18 overall rating
• Perfect for sharing with special friends and family
• Will be included in our upcoming Scotchy Bourbon Boys bus tour

Join us on our bus tour that includes a visit to the Evan Williams Experience where you can try this exceptional bourbon blend yourself.

What makes a bourbon worth the journey? In this special tasting episode, we dive deep into Evan Williams Master Blend – a distillery-only treasure that brings together five different expressions including their coveted 23-year-old single barrel.

The magic of this bourbon lies in its remarkable evolution. Beginning with gentle aromas of caramelized sugar, apple, and subtle floral notes, each sip takes you on a journey reminiscent of slowly caramelizing bananas – transforming from fruit-forward sweetness to rich, complex caramel. Most surprising is the extraordinary finish that lingers with a pleasant apple-like sweetness long after the sip is gone. Unlike many bourbons where the finish is merely an aftermath, here it becomes an entirely new experience worth savoring.

What struck us most was how this 90-proof offering delivers complexity without overwhelming intensity. It's approachable yet sophisticated, making it perfect for sharing with special friends and family. Despite containing well-aged components, it remains reasonably priced (historically under $100), representing one of bourbon's best values if you're willing to make the pilgrimage to Louisville.

Our conversation also explores the science behind bourbon production – from how barrel char affects hangovers to the importance of oak's natural properties in whiskey aging. We even touch on the fascinating details of how specific growing conditions of oak trees influence the final flavor profile.

Ready to experience this special bourbon yourself? Join our upcoming Scotchy Bourbon Boys bus tour featuring the Evan Williams Experience or plan your own visit to Louisville. Have you tried any distillery-only releases that surprised you? Let us know in the comments!

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