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We sit down with Steve Lambert from Leather and Oak Spirits to get real about what makes Ohio whiskey special when it is built from grain genetics up instead of hype. We taste through the logic behind 100% corn bourbon, pot still texture, and the hands-on experiments that keep small-batch releases consistent while still interesting.
• why grain genetics and yeast set the flavor floor
• tasting white dog to understand the true foundation
• how a 100% corn mash bill changes aging needs
• barrel toast and char choices that drive caramel and toffee notes
• pot still oils and viscosity vs column still output
• batching and proof targets that stay approachable
• Mill Street history and what it taught about process
• handmade limoncello at scale using lemon peel oils
• enzymes, amylase, sugar conversion, and cleaner fermentation
• yeast trials, residual sugar, and shaping rye whiskey character
• rapid stave testing to avoid long aging mistakes
• managing inventory, growth pressure, and staying small on purpose
• Hilliard support, tasting room plans, and how to book tours
• the rye plus limoncello cocktail that unexpectedly works
• cigar pairings that match sweet corn bourbon

A great bottle doesn’t start in a barrel. It starts with decisions most people never see: grain genetics, yeast behavior, cut points, and whether you’re willing to taste your spirit before oak makes it pretty. We’re joined by Steve Lambert of Leather and Oak Spirits in the Columbus area to talk about the new wave of Ohio craft distilling and why “grain to glass” is more than a slogan when you’re running a small pot still and betting everything on flavor.

We dig into what makes Leather and Oak stand out in the bourbon world: a 100% corn mash bill. Steve explains why corn can be the hardest grain to mature, how barrel toast and a heavy char can build deep caramel, butterscotch, and toffee notes, and why proofing to that sweet spot keeps the whiskey approachable without going thin. Along the way, we get nerdy in the best way about fermentation enzymes like amylase, how sugar conversion affects yield and taste, and why subtle yeast differences can reshape a rye whiskey profile.

Then we take a hard left into something we didn’t expect to love: handmade limoncello and how alcohol acts as a solvent, pulling oils from lemon peel the same way whiskey pulls vanillin and tannins from oak. It leads to one of our favorite moments: mixing their rye with their 80-proof limoncello and accidentally finding a genuinely balanced cocktail. If you care about Ohio bourbon, pot still whiskey, small batch distilling, and real behind-the-scenes process, you’ll want this one.

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We sit down with Wendy Peveich, founder and blender behind Archer Eland, to talk about building a rye whiskey brand that flies the Ohio flag and still competes on flavor, proof, and value. We taste through four distinct rye expressions and dig into why rye is so hard to make, so easy to misunderstand, and so rewarding when it’s blended with intent.

• New Orleans Bourbon Festival reception and what “finger on the pulse” really looks like
• Wendy’s shift from cardiovascular nurse practitioner to whiskey industry work
• Why she chooses rye over bourbon and what makes rye distillation difficult
• Archer Eland’s 100% rye approach and how malted rye fits the process
• Solstice as the 104-proof entry bottle and the Rye-Rita cocktail idea
• Aurora as the “problem child” blend and the Northern Lights naming story
• Cashmere as a cask strength rye that surprises bourbon drinkers
• Suede as a one-off release plus the 9-11 barrel birthday meaning
• How warehouse placement and maturation timing shape flavor
• Why stainless steel stops maturation and what oxidation can still do
• Upcoming limited drops including 14X1B and where releases will land

Ohio rye doesn’t need permission from Kentucky, and Wendy Peveich is living proof. We’re joined by Wendy, the founder and blender behind Archer Eland rye whiskey, fresh off the New Orleans Bourbon Festival, where she put her brand in front of drinkers who swear they “hate rye” and watched the room change sip by sip. She shares how judging spirits, traveling the festival circuit, and learning to read palates helped her refine a whiskey brand built on intention, transparency, and real value at the shelf.

Wendy’s story starts in an unexpected place: she spent years as a cardiovascular nurse practitioner, then used whiskey as a creative outlet during the stress of COVID. That curiosity turned into barrel curations, market-building work, and finally a leap into entrepreneurship. We dig into why she chose 100% rye (rye plus malted rye) instead of chasing a crowded bourbon lane, what makes rye so difficult to distill, and why “green” minty notes and spice don’t have to be a dealbreaker when blending is done with discipline.

Then we taste the Archer Eland lineup: Solstice as the approachable 104-proof entry point (plus a rye margarita twist), Aurora as a deeper rye-forward pour with Northern Lights inspiration, Cashmere as a cask strength curveball that can fool bourbon drinkers, and Suede as a one-off “happy accident” she refuses to recreate. We also get into warehouse maturation, how rye can swing season to season, why stainless steel stops aging, and what’s coming next with limited time offerings and future finished rye innovation.

If you’re into rye whiskey, craft distilling, Ohio whiskey, or simply want a smarter way to think about blending and barrel maturation, subscribe, share this with a rye skeptic, and leave us a review. Which of the four profiles would you reach for first?
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We run our first-ever Irish whiskey blind for St Patrick’s Day and rank five pours using a nose, taste, guess, and score system. The winner surprises us, so we reveal the lineup, talk through the key flavour notes, and finish with a full barrel bottle breakdown plus a quick lesson on what legally counts as bourbon.

• setting the rules for a true blind with no hints
• introducing the five-bottle lineup with proofs and cask details
• ranking noses and discovering how similar two pours can feel
• tasting for vanilla, cinnamon, fruit, and that classic Irish character
• bringing Roxy in to help decide a near-tie
• revealing the winner and rethinking price and expectations
• scoring the champion with the Old Louisville barrel bottle breakdown
• answering a live question on bourbon rules and straight vs finished bourbon
• sharing New Orleans Bourbon Festival travel plans and possible live shows

Remember, we're www.scotchybourbonboys.com for all things scotchy bourbon boys.

Labels can lie to you, and our palates prove it when we go fully blind on five Irish whiskeys for a St Patrick’s Day showdown. We line up heavy hitters and crowd favourites, cover the rules, and then commit to the only thing that matters: nose, taste, and an honest score with no brand safety net. The result flips our expectations and turns “I know what I like” into “wait, what am I actually tasting?”

We dig into the lineup details as we go, from Redbreast 12 Cask Strength and its rich fruit-and-spice reputation, to Jameson Black Barrel with that charred barrel sweetness, to Waterford single malt and its terroir-driven “taste of place” approach. We also pour Fercullen 15 with its Madeira cask finish and a BUA Irish Whiskey single grain pick bottled high proof with no added colouring or chill filtration. As the tasting unfolds, vanilla and cinnamon take over the conversation, two glasses become almost impossible to separate, and we bring in a second palate to break the tie.

After the reveal, we give the winning whiskey the full Old Louisville Whiskey Company barrel bottle breakdown, scoring nose, body, taste, and finish and calling out the notes that earned it the crown. We also answer a live question on bourbon rules, including what “straight bourbon” means and why finishing changes the label language. If you love Irish whiskey, blind tasting, whiskey reviews, and honest bottle rankings, this one is a must.

Subscribe for more blind tastings, share this with a friend who swears they can always spot their favourite bottle, and leave us a review with your pick for what should be in the next blind.

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