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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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