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We head to Chicago to taste Koval Distillery and dig into how two PhDs built a grain to bottle “black sheep” whiskey brand that helped revive city distilling. Then we run a full tasting and score the Four Grain Single Barrel that hits us with banana bread sweetness and a finish that keeps us debating.
• how Koval returns distilling to Chicago after Prohibition
• who Dr Robert Birenker and Dr Sonat Birenker Hart are
• what grain to bottle means in a small urban distillery
• why organic and kosher production changes expectations
• four grain mash bill with oat malted barley rye and wheat
• rye whiskey notes with pepper heat and creamy mouthfeel
• bourbon notes and why it shines in cocktails
• wheat whiskey at higher proof and why it feels “toasted”
• Old Louisville Whiskey Company barrel bottle breakdown scoring
• why 375ml bottles make collecting and tasting easier
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Chicago doesn’t get enough credit for shaping American spirits, so we’re heading straight into Koval Distillery, a modern craft producer that helped bring distilling back to the city in 2008. John Ritt joins me as we break down Koval’s origin story: two PhDs leaving established careers, betting on whiskey, and building a grain to bottle operation focused on consistency, creativity, and ingredient driven flavor. Koval also leans into a rare stance for American whiskey: certified organic and kosher production, plus mash bills that refuse to play it safe.

Then we taste. We crack into a Koval sampling pack and work through Four Grain, Rye, Bourbon, and Wheat Whiskey with real time notes and plenty of debate. The Four Grain is the shocker. With no corn and a mix of oat, malted barley, rye, and wheat, it lands like confectioners sugar and banana bread in a Glencairn, sweet without feeling syrupy. The rye brings grassy aromas and a pepper flake finish, the bourbon shows a bolder bite that makes us think “Old Fashioned ready,” and the wheat whiskey drinks big and toasty at higher proof.

We finish by choosing a winner for our Old Louisville Whiskey Company barrel bottle breakdown and talk about why Koval works best when you stop comparing it to Kentucky and start appreciating regional American whiskey on its own terms. We also get into cocktail potential, a quick hack for blending bourbon and rye, and why 375ml bottles might be the most practical move for collectors who actually want to drink what they buy. If you enjoy craft distillery tours, Chicago whiskey, Koval Four Grain, and honest tasting notes, hit play, subscribe, share the show, and leave us a review on Apple Podcasts.

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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

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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.

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We catch up with Tracy and Barb Napolitano as they lay out the biggest upgrades to New Orleans Bourbon Festival, from a new self-contained downtown venue to a rooftop Grand Tasting with sweeping views of the city and the Mississippi River. We also dig into the dinners, ghost tours, VIP judging, seminar lineup, and the barrel picks that support charity while keeping the whole weekend easy to navigate on foot.

• new downtown venue that keeps tastings, seminars and hotels close
• rooftop Grand Tasting setup with a full outdoor atmosphere
• Britannia Theater seminar experience with comfortable seating and service
• French Quarter ghost tour ending at Oddfellows Rest Cemetery
• Dark Arts tasting in the cemetery as a true New Orleans twist
• VIP judging experience and what makes it special
• brand and distillery presence including Four Roses, Sazerac, Michter’s, WhistlePig, Barrel, Penelope, Proof and Wood, Old Carter and more
• why the festival prioritises passionate whiskey people over empty booth pours
• awards judged by real bourbon fans and everyday drinkers
• Friday and Saturday seminar schedule highlights including cigar pairings, women’s panel and next generation panel
• barrel pick reservations through the festival website with festival pickup only
• charity focus behind bottle sales and how proceeds are handled
• ticket timing for dinners and ghost tours plus remaining festival tickets

A bourbon festival can be big and still feel close knit, but only if the layout, the people, and the programming are built with intention. That’s why we sat down with Tracy and Barb Napolitano to get the real plan for this year’s New Orleans Bourbon Festival, including the biggest change yet: a brand-new downtown venue that keeps the weekend together and walkable.

We talk through what that actually means on the ground. The Grand Tasting moves fully outdoors to a rooftop overlooking the New Orleans skyline and the Mississippi River, while the seminar track shifts into the Britannia Theater for a true sit-back-and-learn experience with comfortable seating. We also hit the event schedule: VIP judging, brand dinners, late-night meetups, and the kind of after-parties that make New Orleans the perfect backdrop for a whiskey weekend.

Then we get into the line-up and why it matters. You’ll hear which distilleries, blenders, and personalities are coming, plus why this festival leans into independent and craft whiskey alongside heavy hitters like Four Roses and Sazerac. We also break down barrel pick reservations, the no-shipping rule, and how bottle proceeds support charity. And yes, we cover the ghost tour that ends with a Dark Arts tasting in a haunted cemetery, because New Orleans is going to New Orleans.

If you’re planning a bourbon festival trip, want the best bourbon seminars, or just love whiskey travel stories, this one is your blueprint. Subscribe, share this with your festival crew, and leave us a five-star review on Apple so more bourbon fans can find the show.

www.scotchybourbonboys.com for all things scotchy bourbon boys. Make sure you check us out on Facebook, Instagram, YouTube, X, and Patreon. Also on iHeart, Spotify, and Apple. Make sure you become members, you subscribe, you do all that, but leave us good feedback, five-star reviews on Apple.

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We celebrate Irish whiskey’s roots, its collapse and comeback, and how Ohio became a hotbed for great bottles. We taste and score Bua Imperial Stout Finish, then mix an Irish Mule with maple and a Guinness Old Fashioned topped with vanilla foam.

• Irish whiskey heritage from monks to Bushmills
• Four core styles and triple distillation explained
• Why Ohio’s shelves now carry deeper Irish picks
• Bua Imperial Stout Finish tasting and scores
• Price, drinkability, and value talk
• Irish Mule with barrel-aged maple tweak
• Guinness Old Fashioned with chocolate bitters and foam
• Irish coffee shortcut and bar gear tips
• Shoutouts to local events, brands, and rare releases
Irish whiskey has a way of sneaking up on you—soft at first sip, then suddenly full of story. We kick things off by resetting our palates for St. Patrick’s season and tracing the spirit’s arc from monastic stills to the first license at Old Bushmills, through the hard years of trade restrictions and Prohibition, and into a modern revival that’s filling glasses around the world. Along the way, we talk styles—single pot still, single malt, single grain, and blends—why triple distillation matters, and how used wood and clever finishes shape flavor without piling on heat.

From there we get local. Ohio’s shelves have quietly leveled up, and we shout out bottles that punch above their price, like The Whistler Double Oak, Writers’ Tears, and a few “how is this still here?” finds. The centerpiece is our bottle breakdown of Bua Imperial Stout Finish, a Columbus-rooted Irish whiskey guided by seasoned hands. On the nose we find limoncello brightness, light cocoa, and a subtle nuttiness; on the palate, a gentle sugar note and roasted malt from the stout cask; the finish stays tidy and refreshing. We score it, debate body and balance, and talk real-world value—aka the kind of bottle that vanishes at a fantasy draft.

Then we head behind the bar for two crowd-pleasers you can master tonight. First up: an Irish Mule with fresh lime, ginger beer, and a dash of barrel-aged maple syrup to round the edges. Next, a Guinness Old Fashioned built with Bua’s stout finish, chocolate and Angostura bitters, and a silky Guinness brown-sugar syrup, crowned with a light vanilla foam. It drinks like the best parts of a pour and a pint in one glass. We close with a quick Irish coffee riff and a few gear tips to make your home bar smoother and more fun.

Raise a glass with us, explore beyond the usual suspects, and lean into a season made for sharing good bottles and better stories. If you enjoyed this one, follow the show, leave a review, and share it with a friend who loves whiskey—or Guinness. Your support helps more curious listeners find their next favorite pour.
Follow us on Instagram, Facebook, YouTube, X, and Patreon. Become a member on YouTube and Patreon. Leave super chats on YouTube. Good bourbon equals good friends and good times. Make sure that you don’t drink and drive, drink responsibly, and live your life uncut and unfiltered.

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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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