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We chase the lore and flavor of Jim Beam Devil’s Cut, rate it with a Halloween twist, and compare a fresh crack to a years-open bottle to see how oxidation reshapes vanilla, char, and sweetness. We also spotlight Blood Oath packs to frame value pours against complex blends.

• Middle West Spirits shoutout and origin nods
• Halloween setup, costumes, community banter
• Membership options, perks, and barrel picks
• Devil’s Cut origin story and extraction concept
• Nosing focus on vanilla, char, brown sugar
• Body, taste, and finish scores with knife “slashes”
• Fresh vs old Devil’s Cut side-by-side insights
• Value talk under $25 and cocktail ideas
• Blood Oath packs overview and tasting comparison
• Platform reminders and safe-drinking close

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What happens when Halloween chaos meets a bourbon with a devilish backstory? We dive into Jim Beam Devil’s Cut, the whiskey that pulls trapped spirit from barrel staves and blends it back into extra-aged bourbon, then explore why it smells like vanilla extract over warm char and tastes like liquid pudding with a smoky edge. Costumes and laughs aside, we get serious about value, process, and what truly sets this bottle apart at 90 proof and under $25 in many markets.

We walk through the nose, body, taste, and finish with a playful “slash” rating, then raise the stakes: a fresh 2025 crack versus a 2021 bottle that’s been open for years. The side-by-side reveals how oxidation shifts the profile from vanilla-forward to caramel and toffee, adds a hint of pepper, and slightly deepens the mid-palate. Our practical takeaway is simple and useful—open Devil’s Cut and let it evolve. If you love cocktails, we also highlight easy winners like Devil and Cola and Dance with the Devil that lean into its vanilla-char backbone.

To round out the night, we contrast Devil’s Cut’s focused profile with the layered complexity of Blood Oath packs. Think approachable weeknight pour versus special-occasion blend crafted from carefully sourced barrels and finishing casks. Along the way, we share community shoutouts, membership perks, and a few outrageous Halloween surprises that keep the room buzzing. If you’re curious about how time, air, and blending shape bourbon, you’ll leave with new ideas for your shelf and your next tasting.

If you enjoyed the ride, follow and subscribe, leave a rating or review, and share this episode with a friend who loves a good value pour. Tell us your favorite under-$25 bourbon and whether you prefer a fresh crack or a well-breathed bottle.

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We sit down inside the hidden speakeasy at the Trail Hotel in Bardstown to taste the house bourbon and rye, tour the amenities, and map out Kentucky Bourbon Festival’s President’s Club experiences. Heritage, hospitality, and smart design turn a former Holiday Inn into a bourbon lover’s basecamp.

• location across from Preservation and minutes from Heaven Hill
• boutique flip with private patios and enclosed courtyards
• oxygen bar, cryotherapy, sauna and IV therapy for recovery
• Trail Hotel Bourbon by Green River, 103 proof, 6 years, wheated
• flavor notes of honey, dried fruit, light tobacco and grape seed
• Trail Hotel Rye 95/5 at 103 proof with pear and apricot
• speakeasy access by invite with vintage spirits library
• President’s Club tastings and releases during KBF
• local bars and bottle shops offering try-before-you-buy
• Bardstown history from Jesse James to Lincoln’s roots

www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. Facebook, Instagram, YouTube, and X, also on Apple, iHeart, and Spotify or wherever you listen to podcasts or watch, make sure that you like and subscribe and leave us the feedback. Remember good bourbon equals good times with good friends. Make sure you drink responsibly. Don’t drink and drive. Live your life uncut and unfiltered.

Slip behind a painting into Bardstown’s hidden speakeasy and meet the team behind the Trail Hotel, a boutique stay built for bourbon lovers. We sit with the beverage director Mal Ramos to trace how a dusty Holiday Inn became a destination: the lobby flipped into a vibrant dining hall, a kitchen relocated to power service across every public space, and safety-first courtyards that feel private, quiet, and secure. Just outside the door, Preservation Distillery sits across the street, with Heaven Hill, Maker’s Mark, and Jim Beam all within easy reach—giving you a launchpad for the entire Kentucky Bourbon Trail.

We pour the hotel’s own labels and dig into the details. First up: Trail Hotel Bourbon, a six-year Green River wheated small batch at 103 proof, showing honey, dried fruit, light tobacco, and that satisfying grape-seed grip. Then we explore the house rye, a 95/5 Bardstown Bourbon Company distillate at the same proof, leaning into pear, passion fruit, and a gentle Kentucky hug. From there, the conversation turns to cocktails—why a honey old fashioned with black walnut bitters sings with the bourbon, how a gold rush bridges classic and modern, and what a curated vintage backbar can teach your palate about time and terroir.

Festival week amplifies everything. The Kentucky Bourbon Festival’s President’s Club experience brings private tastings, unreleased barrels, small-batch drops, and brand activations poolside. The Trail Hotel opens its speakeasy for VIPs and invites curious listeners to earn an entry by asking for the beverage director or bourbon steward at dinner. Beyond the glass, we wander Bardstown’s deeper story—Jesse James lore, Civil War echoes, Lincoln’s birthplace a short drive away—and show how heritage fuels today’s hospitality.

If you love bourbon, travel, and the art of a well-made cocktail, this is your roadmap to Bardstown’s most immersive stay. Hit follow, share with a friend planning a trail trip, and leave a quick review to tell us which pour you’d try first.

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We drive from the Ohio Craft Distillery Whiskey Festival to Whiskey Thief, lose a wallet, and find it untouched, reinforcing why the bourbon community feels different. We close with a detailed Evan Williams 12 Year review and scores.

• growth of Ohio craft distilling and key brands
• why bourbon culture rewards integrity and trust
• festival highlights and new connections
• the lost wallet story and what it proves
• Evan Williams 12 Year background and availability
• mash bill, tasting notes, and finish
• final rating on the barrel knock scale
• upcoming Halloween tasting and community updates

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A lost wallet, two festivals, and a reminder that trust still matters. We hit the road from the Ohio Craft Distillery Whiskey Festival at Henmick Farms to a late-night hang at Whiskey Thief, weaving through fresh pours, live music, and a moment that could have ruined the weekend. Instead, it turned into proof that the bourbon community runs on integrity: the wallet was found and returned, money and cards untouched. That small act becomes the backbone of this conversation about why whiskey folks feel like family.

We walk through standout moments from Ohio’s fast-rising craft scene—Middle West Spirits, Watershed, Echo Spirits, Belle of Dayton, and more—sharing quick tasting impressions and the kind of behind-the-table chats that lead to future visits. You’ll hear how festivals help us trade knowledge, line up interviews, and discover where regional styles are headed as local distillers refine their grain-to-glass identity.

Then we pop Evan Williams 12 Year, the 101-proof distillery favorite with a history as a Japan export. We break down the mash bill, the nose of dried apricot and almond, the cinnamon-to-mint transition on the palate, and a long, clean finish. Using our barrel knock scale, we land on a confident 15/18—a distinctive, steady pour that rewards patience without chasing sweetness. If you love practical tasting talk and real community stories, this one hits both notes.

If this resonated, subscribe, share with a friend who loves bourbon, and leave a five-star review. Tell us your best bourbon community story—we might feature it next time.

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Two hosts taste and score Weller Full proof while unpacking its Buffalo Trace weeded mashbill, Pappy lineage, and why it remains so hard to find. A side-by-side of 2024 vs 2025 bottles leads to big caramel, butterscotch, and oak debates, plus “Knobs on Ice” to test dilution.

• sponsor shout and community roll call across YouTube and Facebook
• fall release season context and Ohio bourbon lottery overview
• Weller lineup and Pappy selection explained with weeded mashbill
• batch versus store pick differences at full proof
• 2024 versus 2025 bottle comparison on nose, palate and finish
• tasting notes covering caramel, milk chocolate, dark chocolate, banana and brown sugar
• tannin discussion on oak, tobacco and leather in the finish
• Barrel Bottle Breakdown scoring to 15.75 out of 18
• MSRP talk and secondary market reality
• proofing down with water and “Knobs on Ice” results
• reminder on responsible drinking and brand community

Check us out for all that swag and information at www.scotchyburbonboys.com; follow on Facebook, Instagram, YouTube, X, or TikTok; if you’re listening or watching, subscribe or leave good feedback or also become a member; if you’re watching on YouTube, make sure you do a super chat; remember good bourbon equals good friends, good family, and good times; make sure you drink responsibly, don’t drink and drive, and make sure you live your life uncut and unfiltered

Caramel swims into dark chocolate. Butterscotch detonates at 114 proof. That’s where our Weller Foolproof tasting takes off—one bottle from 2024, another from 2025—and the room splits over oak tannins, finish length, and whether a splash of water makes the magic or mutes it. We bring the community into the glass, reading live notes from listeners while we map out how Buffalo Trace’s weeded mashbill underpins both Weller and the Pappy Van Winkle line.

We walk through the Weller family tree—Special Reserve, Antique 107, Weller 12, Full Proof, and limited runs like CYPB—and explain how non-chill filtration and barrel entry proof shape texture and flavor. Expect a nose packed with caramel, brown sugar, wafer, and cocoa; a palate that screams Werther’s without turning flabby; and a long, assertive finish that some read as leather or tobacco and others as dark chocolate with a bitter edge. Then we test “Knobs on Ice” for a proofed-down look at how dilution shifts oak, softens heat, and tweaks balance.

Beyond tasting notes, we dig into the realities of availability. Why Weller vanishes from shelves, how lotteries and border-town stores change the game, and where MSRP actually lands when you get lucky. We close with the Old Louisville Whiskey Company’s Barrel Bottle Breakdown scoring: nose, body, taste, and finish—and Weller Foolproof walks away with 15.75 out of 18. If you’re chasing a bottle, this is the roadmap. If you’ve got one open, pour along and compare your notes with ours.

Enjoy the ride? Follow and subscribe, share this episode with a bourbon friend, and drop your Weller rankings and tasting notes in the comments. Your take might be the next palate we read on air.

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We map how identical distillate aged 11 years diverges across three Beam Claremont warehouses, then score Warehouse R and taste through W and G to find the standout. Along the way we revisit Harden’s Creek history and sample Golden Origins corn whiskey to clarify why used barrels change the label and the flavor.

• Harden’s Creek origin story and past releases
• 2025 concept of same distillate across three warehouses
• Warehouse R profile and full tasting with scoring
• Warehouse W caramel‑chocolate tilt and softer oak
• Warehouse G high‑floor intensity and longest finish
• How floor height, heat, and humidity shape whiskey
• Golden Origins corn whiskey and used barrel rules
• Final ranking and which bottle to hunt
• Community Q&A and platform updates

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Three bottles, one mash bill, and a masterclass in how warehouses write flavor. We put Hardin’s Creek’s 11-year Claremont trio to the test—Warehouse R (single-story, cool and dark), Warehouse W (five floors by the creek), and Warehouse G (a nine-floor relic)—to see how heat, humidity, and airflow sculpt bourbon at 110 proof.

First, we revisit Hardin’s Creek’s evolving story: from Jacob’s Well and Colonel James B. Beam to the 17-year tri-city series and Golden Origins corn whiskey. Then we get hands-on with a structured tasting. Warehouse R shows cherry, vanilla, and honeyed ease with a gentle oak-leather fade—dangerously drinkable and beam-true. Warehouse W shifts caramel-forward with milk-dud chocolate and a softer oak footprint, a natural match for a cigar without overwhelming the palate. Warehouse G brings high-floor energy: deeper oak, layered char, and a finish that recalls Bookers’ breadth while staying elegant.

We compare notes on legs, body, hug, and finish, score Warehouse R using our Barrel Bottle Breakdown rubric, and stack W and G against it to choose a bottle to hunt. Along the way we break down why floor height accelerates extraction, how creekside humidity tamps down tannins, and why used toasted barrels make Golden Origins a corn whiskey, not a bourbon. If you’re curious about warehouse science, microclimates, and how “same distillate” can become three distinct experiences, this tasting flight is your roadmap.

Subscribe for more deep-dive tastings, share this with a bourbon friend who loves warehouse talk, and drop your ranking—R, W, or G—in the comments. Your pick might surprise you as much as ours did.

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We share how a promise to make a honey bourbon became a labor-heavy infusion method, why Texas heat shapes price and flavor, and how Guadalupe evolved from a winery barrel swap to direct Portuguese port casks. The craft boom, bank-fueled bloat, and the power of fan communities round out a candid look at where bourbon goes next.

• honey-infused bourbon built with stave-soaked wildflower honey
• infused vs finished explained with TTB labeling choices
• texas heat, angel’s share, and the reality of higher prices
• small batch as the base, selective barrel routing to special releases
• guadalupe port casks sourced from portugal after early experiments
• single long distillation to retain grain oils and mouthfeel
• tasting notes beyond caramel: corn sweetness, pepper spice, milk chocolate, grape at cask strength
• industry trends: craft growth, looming glut, and bankruptcies
• texas whiskey identity, festivals, and devoted release-day lines

Make sure, no matter what, that you like, listen, subscribe, and leave good feedback

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We taste Booker’s Jerry’s Batch, honor Jerry Dalton’s legacy, and tell the story of how a painting, a vintage serial number, and a shared hunt formed our friendship. The pour leads to a rare perfect score as we break down vanilla glaze, caramel apple notes, and a finish that glows more than it burns.

• why Jerry Dalton matters to Beam’s lineage
• nine-warehouse blend and what 11.1% signals
• uncut, unfiltered texture vs ethanol bite
• vanilla frosting, caramel, tart apple, soft peanut
• rating system and the 19/18 first for our show
• availability, pricing chatter, and shop shoutouts
• upcoming Garrison Brothers guest and schedule
• private select pre-sale details and holiday plans
• member perks, where to listen, and community asks

Make sure that whatever medium you’re following and listening to, leave good feedback for us, leave us a good rating, give us some five stars. Make sure that you subscribe, but also become a member. Our Maker’s Mark private select is available for pre-sale—ask to join the pre-sale group.

A bottle, a painting, and a friendship walk into a bourbon festival—what came out the other side just made our show’s history. We’re pouring Booker’s Jerry’s Batch and raising a glass to Jerry Dalton, the chemist-turned-master distiller whose quiet influence shaped the way Beam thinks about maturation, blending, and consistency. This release leans into nine warehouses and seven production dates to build a profile that somehow hits high-proof power and easy-drinking sweetness at the same time.

We talk through the nose—vanilla bean, butterscotch, a flicker of char and that signature peanut—then dive into a palate that surprised us: vanilla glaze, thick caramel, and a tart green-apple spark that keeps everything bright. The body coats without crowding, the ethanol stays in check, and the finish trades harsh burn for a warm, caramel-vanilla glow that lingers. If you’ve chased batches like Kitchen Table or On the Rocks, this one keeps the Booker’s soul while dialing up approachability. If you’re new to uncut, unfiltered bourbon, Jerry’s Batch is a welcoming first step at 124.7 proof.

Along the way, we revisit the origin of our show’s bond—an art piece signed by Fred and Freddie Noe and a vintage serial number that kicked off years of tasting together—and we unpack how warehouse microclimates, proof, and texture shape flavor. We also share availability and pricing anecdotes, shout out a stellar local retailer, and preview an upcoming conversation with Garrison Brothers, plus our end-of-year plans and private select pre-sale.

Pour a glass and taste with us. If this breakdown hits, follow the show, leave a five-star rating, share it with a friend who loves barrel-proof bourbon, and tell us what you’re getting on the finish. Subscribe so you don’t miss the Garrison Brothers guest and our bourbon-of-the-year showdown. Cheers.

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Ashley Barnes walks us through the craft behind Lucky Seven’s luxe finishes and Curley’s everyday versatility while we trade festival stories, hotel speakeasy tips, and single-barrel wins. From refurbished French oak to five-day Amburana cycles, we dig into how consistency, balance, and smart lab design keep each pour true.

• Lucky Seven’s luxury profile, cigar-lounge vibe, and age statements
• Refurbished French oak on The Frenchman for layered depth
• Amburana strategy on The New Yorker with rapid, repeated cycles
• Finishing to profile and pulling barrels at readiness
• Single-barrel identification during blend building
• Blending lab design for speed, control, and consistency
• Curley’s heritage revival, D.J. Curley’s bluegrass legacy
• Curley as a versatile, citrus-friendly house bourbon at $39.99
• Festival community, bottle signings, and bourbon-minded hospitality

Lucky Seven Small Batch available here at Kentucky Bourbon Festival

Ever wonder how a master blender keeps luxury bourbon silky, expressive, and consistent without sanding off its soul? We sit down with Ashley Barnes to unpack the real work behind Lucky Seven’s hallmark finishes and the revival of Curley, a heritage Kentucky name with bluegrass roots and modern bar-cart value. Ashley opens the doors to her process—why refurbished French oak gives The Frenchman more depth than new wood, how five-to-seven-day Amburana cycles capture pastry-shop spice without burying the bourbon, and the way “finish to profile” timing creates batches that feel both reliable and alive.

We dig into the nuts and bolts of selection—how single barrels are discovered during blend building, why outliers become treasured releases, and how consistency comes from decisions, not luck. Ashley also shares the physical side of craft: a purpose-built blending lab with custom cabinetry and clean workflow that protects sensory focus, speeds iteration, and keeps notes tight over months of tasting. The result is a portfolio that hits an old-Hollywood, cigar-lounge mood for Lucky Seven while staying unmistakably Kentucky.

Then we time-travel with Curley, honoring D.J. Curley’s early 1900s ambition and reintroducing a house bourbon designed for real life—neat, rocks, or citrus-forward cocktails—at a price that invites it into weekly rotation. Add Kentucky Bourbon Festival stories, friendly chaos in signing lines, and a hotel speakeasy built for bourbon-minded conversation, and you’ve got an episode that blends technique, history, and community in equal parts. If you love learning how great whiskey is truly made—and why some bottles keep tasting great—hit play, subscribe, and tell us your favorite finish or cocktail. Your pour might just inspire the next blend.

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