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We explore how a five-year whiskey aged in used cooperage becomes something new when layered with over two dozen botanicals. Kieran Walsh shares the path from wine and High West to Big Easy Whiskey and why he designed an 86 proof pour that opens on ice, thrives in a toddy, and avoids sugary shortcuts.

• philosophy of enhancing whiskey rather than masking it
• used cooperage to balance oak and highlight grain character
• infusion set including baking spices, citrus peel, and green herbs
• how hydrophobic compounds bloom with water and heat
• positioning beyond the “flavored whiskey” category
• New Orleans as flavor inspiration and brand home base
• distribution focus on Louisiana with planned regional growth
• future expressions and bourbon releases teased
• simple cocktails: big easy hot toddy and absinthe pairing ideas

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What if American whiskey could be lifted, not lacquered? We sit down with master blender and COO Kieran Walsh of Big Easy Spirits to unpack a five-year whiskey aged in used cooperage and layered with precise infusions—baking spices, citrus peels, and verdant herbs—that amplify what whiskey already does well. No cloying sweetness, no camouflage, just a thoughtfully built 86 proof pour that blooms on ice, hums in a hot toddy, and reshapes what “flavored” can mean without losing its whiskey core.

Kieran’s journey runs from wine production and restrained oak philosophy to High West’s blending lab, where the idea of barrel-aged cocktails and Amaro architecture took root. That background shows in every decision: used barrels keep the oak in line, botanicals track existing whiskey notes rather than fighting them, and the proof point preserves structure in cocktails while staying approachable neat. We explore how hydrophobic compounds unlock aroma with water and heat, why category rules forced a new lane beyond “flavored whiskey,” and how New Orleans—more gumbo than single note—became both muse and proving ground.

We also get practical. Expect serving ideas from a minimalist Bourbon Street hot toddy (just whiskey and hot water) to an absinthe-kissed riff worthy of the Old Absinthe House. Kieran shares distribution plans rooted in local love first, then careful expansion to Texas, the Florida panhandle, Mississippi, California, and more. He teases future releases, including older base stocks with alternate infusions and two bourbons waiting in tank—early tasters’ reactions ranged from “holy shit” to wide-eyed silence.

If you’re curious about whiskey innovation, botanical infusions, New Orleans cocktail culture, and how to bridge the gap between purist pours and sugar-heavy flavor bombs, this one’s for you. Hit follow, share with a whiskey friend, and drop a review—tell us what cocktail you’ll try first with Big Easy Whiskey.

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We taste Ohio’s exclusive Woodford Reserve Double Oak Barrel Proof single barrel release, explain what makes it different from the 94-proof staple, and score Barrel #5 using our Barrel Bottle Breakdown. We also share community updates, weather-scrambled plans, and next week’s guest lineup.

• OHLQ’s first barrel-proof single barrel of Double Oak and why it matters
• How the second toasted barrel shapes sweetness, spice, and finish
• Barrel #5 tasting notes of butterscotch, green banana, chocolate, and oak
• Comparing profiles across barrels from dessert-forward to herbal-citrus
• Proof, price, and value versus the standard Double Oak
• Body, viscosity, and the “hug” as part of the finish
• Scoring framework and why Barrel #5 landed 18 of 18
• Travel changes from the polar vortex and AI artwork for the show
• Upcoming guests from Big Easy and Duck Club

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The moment the cork popped on Ohio’s exclusive Woodford Reserve Double Oak Barrel Proof, we knew we were in for something special. This isn’t the familiar 94-proof crowd-pleaser; it’s a single-barrel snapshot bottled at natural strength, and those few extra proof points change the entire ride. We walk through what makes this OHLQ release unique, why the second, deeply toasted barrel matters so much, and how individual cask character turns a staple into a hunt-worthy collectible.

We start with the story behind the pick and why staying at barrel proof after that second barrel reveals more texture, sweetness, and spice. From there, we dive into Barrel #5, a glass that opens with crème brûlée and butterscotch on the nose, glides into green-leaning banana and caramelized sugar on the palate, and finishes with warm oak tannins and a satisfying Kentucky hug. Along the way, we compare tasting notes across the lineup—macchiato-rich profiles, maple-and-French-toast vibes, chai and nutmeg, even bright herbal-citrus—and explain how each barrel expresses Double Oak differently without losing the brand’s signature richness.

We also put the bottle through our Barrel Bottle Breakdown scoring, talk value at $99.99 versus the standard Double Oak, and share practical buying advice for anyone scanning shelves in Ohio. If you love dessert-forward bourbon with real structure, this release hits the sweet spot: bolder aromatics, deeper body, and a finish that lingers long after the last sip. And if you’re newer to the style, this is a master class in how finishing, proof, and single-barrel selection can elevate flavor.

If you enjoyed the pour-by-pour breakdown, follow the show, rate us five stars, and share this episode with a bourbon friend. Join us on YouTube and socials for more tastings, live chats, and upcoming guest interviews—and tell us which barrel you found and what flavors jumped out first.

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We taste Yellowstone’s new Recollection Series and score it 15 out of 18 while tracing the brand’s roots, the bottle’s historic design, and where limited releases fit in a changing bourbon market. We also break down industry news on Luca Mariano and Jim Beam’s Claremont pause.

• eight-year, 110-proof Yellowstone Recollection profile and tasting
• bottle design inspired by historic show bottles
• classic Kentucky notes of cherry, vanilla, cinnamon, oak
• scoring via nose, body, taste, finish framework
• Yellowstone brand history and modern revival
• Luxco to Ross & Squibb support and scale
• limited editions, finishes, and cigar collaboration
• Luca Mariano Chapter 11 and brand prospects
• Jim Beam Claremont pause, modernization, and strategy
• community picks, store selections, and what to buy next

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A bottle that looks like a time capsule and drinks like a heavyweight—this pour is our kind of history lesson. We crack open Yellowstone’s Recollection Series, an eight-year, 110-proof bourbon that revives the hand-painted “show bottle” spirit while delivering a modern, full-bodied profile. From the embossed glass to the all-cork stopper, the design sets a high bar. The liquid clears it with classic Kentucky notes: dark cherry, vanilla crème, cinnamon warmth, seasoned oak, and a finish that lingers longer than its age would suggest.

We trace Yellowstone’s roots back to 1872 and follow the brand’s revival through Limestone Branch, Luxco, and Ross & Squibb, highlighting how thoughtful stewardship can scale a legacy without sanding off its edges. Along the way, we talk annual limited editions, smart finishing choices, and that Rocky Patel cigar collaboration that turned heads for good reason. If you care about authenticity, this release is more than a collector’s piece—it’s a reminder that great whiskey is built on patience, process, and a clear point of view.

There’s more happening across the industry, too. We dig into Luca Mariano’s Chapter 11 and what it signals for ambitious newcomers, and we unpack Jim Beam’s production pause at Claremont—no layoffs, rebalancing across facilities, and a likely push toward modernization and special-release innovation. It’s not a slowdown story; it’s a strategy story.

We also run our barrel-bottle breakdown: nose, body, taste, and finish. Recollection lands a confident 15 out of 18, thanks to a rich palate and a long, character-driven finish with a hint of oaky grip. If your lane is classic flavors over flashy finishes, you’ll feel right at home here. Pour one, listen in, and then tell us: which Yellowstone expression has earned a permanent spot on your shelf?

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We weigh the promise and pitfalls of celebrity whiskey while tasting Steph Curry’s Gentleman’s Cut from Boone County, scoring it 14/18 and debating price, authenticity, and staying power. The tour story, the mash bill, and the finish that surprises anchor a frank review.

• celebrity whiskey motives, reach, and risks
• Boone County partnership and production details
• mash bill, age range, and 90 proof positioning
• pricing context against premium and value tiers
• oxidation impact and tasting notes across nose, body, taste, finish
• 14/18 score and recommendation for celebratory pours
• brand longevity, authenticity, and how stars sustain interest
• community shoutouts, platform growth, and guest goals

Become a member. Check out our Patreon. Join Patreon with us. Do super chats on YouTube. Become a member on, not just a subscriber, a member on YouTube. We do become a member of the Scotchy Bourbon Boys group because that membership right now gets you into a tasting that you will definitely want to be a part of.

The bottle may have a famous signature, but the pour still has to earn its keep. We dive into Steph Curry’s Gentleman’s Cut to see whether this 90-proof Kentucky straight bourbon from Boone County’s Game Changer Distillery stands on flavor, not just fame. From the origin story and mash bill (75% corn, 21% rye, 4% malted barley) to the five-to-seven-year age range and premium pricing, we unpack how this release positions itself for celebratory moments—and how it compares to other star-backed spirits.

I share the full tasting journey, including why letting the bottle breathe transformed the experience. Expect a rich nose of vanilla and caramel with a soft nuttiness, an easygoing body with a light oily glide, and a long, centered finish with oak and a hint of char that quietly lingers. Using our nose-body-taste-finish framework, we land at 14/18—respectable, recommendable, and more compelling than a quick glance might suggest. We talk honestly about value: $78 to $80 isn’t “deal territory,” but it slots beneath today’s trophy bottles while aiming for premium occasions.

We also broaden the lens on celebrity whiskey. Star power can supercharge awareness, access, and distribution, but longevity requires authenticity, reputable partners, and consistent quality. We highlight Boone County’s craft credibility, how storytelling around celebration and friendship can ring true, and where some past celebrity labels have stumbled on youth, hype, or misaligned sourcing. If you’re curious whether Gentleman’s Cut is more than marketing, you’ll get context, tasting notes, and a clear takeaway you can use.

If you enjoy candid reviews and smart industry insights, follow along, share the episode with a whiskey friend, and leave a quick rating on Apple or Spotify—what celebrity bottle should we break down next?

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A roasty Lebanese single malt takes center stage as we trade Kentucky comfort for global curiosity, tracing a bottle discovered in Chicago back to an eight-generation family distillery. We score it live, debate the finish, and explain why it belongs on a bourbon lover’s shelf.

• origins of Middle East single malt and Riachi family legacy
• why imperial dark malt tastes like coffee and chocolate
• proof, legs, and how viscosity shapes perception
• tasting notes from toasted coconut to burnt graham
• finish debate and the campfire echo
• price-to-value case and dessert-pour pairings
• upcoming lineup: Starward and other world malts
• how the barrel bottle breakdown scoring works
• community chat highlights and live feedback
• platforms, merch, and where to leave reviews

Please go do that if you haven't. And then also you can always super chat us on YouTube. And then also you can always super chat us on YouTube. And then make sure that you know we also are on Patreon. So go check out the Patreon levels, those are pretty cool. And you can subscribe to us or become members.

Ever tasted a Lebanese single malt that smells like a coffee shop at closing time and sips like dessert by a campfire? We tracked down Levant Dark Malt after a Chicago trip with our friend Martin Duffy, then brought it home for a full barrel bottle breakdown. What we found was a roasty, chocolate-forward whiskey from an eight-generation family distillery that refuses to copy Scotland or Kentucky and instead speaks in its own voice.

We start with the story: a Lebanese producer blending winery heritage and distilling tradition since 1839. From there, we dig into the grain choice—imperial dark malt roasted deep—why that matters for aroma, and how the 86-proof bottling changes the mouthfeel. On the nose, we call out toasted coconut, dark chocolate, and espresso; on the palate, it swings from burnt graham cracker to chocolate Malt-O-Meal with a nutty toast. The finish is a gentle ember—more glow than smoke—medium length with a soft char that keeps the roasted profile alive.

If your bar leans bourbon, this is an easy gateway into world malts. If you collect globally, it’s a distinctive regional expression worth a dedicated spot on the shelf. We tally scores live, argue body versus finish, share pairing ideas (dark chocolate, biscotti, mild cigars), and land on a verdict that balances flavor, price, and approachability. Stick around to hear what’s next as we line up Australia’s Starward and other bottles for “Whiskey Without Borders.”

Liked the ride across regions? Follow the show, drop a review with five stars, and share this episode with a friend who thinks whiskey has to come from one place. Your support helps us bring more bottles—and more stories—into the glass.

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We lay out a practical plan for managing a growing bourbon collection, from storage and oxidation to what to revisit and what to finish. We taste and score Booker's Kentucky Tea 2023-03 to show how proof, time, and a splash of water change the glass.

• why open bottles get forgotten and how to prioritize revisits
• hangovers, mash bills, and why rye can hit harder
• rickhouse aroma as the benchmark bourbon profile
• oxidation’s role in softening heat and boosting flavor
• storage best practice: upright, cool, dark, consistent
• why low-fill bottles need to be finished first
• decanting, splitting, and simple ways to preserve
• rotation, revisit shelves, and kill-a-bottle nights
• trading, gifting, and letting go of hype bottles
• Booker's Kentucky Tea tasting notes and scoring
• proofing with water and how flavor shifts
• shelf space offenders and smarter organization

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Ever stare at a wall of whiskey and think, “I’ve got nothing to pour”? We’ve been there. This episode is a practical guide for collectors who want less overwhelm and more great glasses. We map out how to manage a growing bourbon stash, why certain bottles bloom after months, and the storage choices that keep open pours tasting their best.

We start with the real reasons bottles get forgotten—new release chasing, seasonal pours, special-occasion hoarding—and how oxidation can be your friend. You’ll learn why weeded bourbons often soften into caramel and vanilla, how high-rye mash bills can bring spice and hangover risk, and why the rickhouse aroma is a north star for what bourbon should smell like. Then we get hands-on: upright storage, cool and dark placement, and the “quarter-bottle rule” for finishing low-fills before they fade. We also share easy strategies to reduce inventory without regret: monthly rotations, revisit shelves, bottle shares, trades, and gifting bottles you don’t reach for.

To prove how time matters, we revisit Booker's Kentucky Tea 2023-03 at barrel strength and score it live. The nose opens to vanilla bean and light florals when you nose high in the glass. The body is thick and coating, the palate leans vanilla-cherry cola, and the finish runs long and sweet with oak. A few drops of water shift it toward wood and balance the heat—an object lesson in proofing to taste. Along the way, we swap stories about vintage finds, shelf-space offenders, and the difference between shelf trophies and true drinkers.

If your bar looks like a rickhouse, this is your nudge to make it work for you. Drink what you love, share more, hoard less, and revisit before you replace. If you enjoyed this one, subscribe, leave a five-star review on Apple or iHeart, and share it with a friend who needs a better plan for their bourbon shelf.

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We map how the American whiskey market cools from a frenzy to a focused, data-driven industry and why that’s a win for drinkers. More barrels, smarter releases, and price corrections point to a year of better access and stronger value.

• bourbon boom meeting reality in 2026
• production ramps, tech upgrades, and inventory management
• allocations easing and core labels returning to shelves
• drink less, drink better mindset shaping demand
• price fatigue, SRP resets, and secondary dynamics
• aging strategies, finishes, and blending creativity
• exports, tariffs, and domestic shelf competition
• what smart forecasting means for future releases
• why availability and value improve for drinkers

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Want to know if the bourbon boom is ending or just evolving? We dig into the 2026 American whiskey outlook with straight talk on supply, demand, and what really determines whether a bottle sits on the shelf or vanishes on drop day. After years of aggressive expansion, major distilleries are moving from growth-at-all-costs to smart inventory management, strategic pauses, and tech-driven consistency. That shift, paired with a more selective “drink less, drink better” audience, is reshaping pricing, releases, and how brands earn trust beyond the hype.

We break down the big forces at work: millions of barrels finally maturing into wider availability, the return of core labels to shelves, and why allocations feel different when production catches up. Expect more thoughtful age-stated expressions, creative finishes that add depth rather than noise, and fewer shortcuts as producers compete on substance. We also unpack tariffs and exports, the tug-of-war between on-premise and retail, and the real metrics distillers use—velocity, demographics, and inflation—to plan what you’ll be able to buy two, five, and ten years from now.

For drinkers, the news is encouraging. Less artificial scarcity, more stable pricing on everyday winners, and a richer lineup of older and better-crafted releases mean you can skip the frenzy and focus on flavor. Whether you chase unicorns or value sleepers, the next chapter favors curiosity, patience, and honest drinking. If you’re ready for a clear-eyed look at where bourbon goes next—and how to make the most of it—pour a glass and join us. If this breakdown helped, follow the show, leave a five-star review, and share it with a friend who still thinks the hunt is the only game in town.

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Five heavy hitters enter a blind tasting; a tie forces a live tiebreak and the crown goes to Old Man Winter With a prestige French oak finish. We trade hype for flavor, argue proof vs. balance, and learn how availability shapes a worthy Scotchy Bourbon Boys “Bourbon of the year.”

• sponsors thanked and distillery updates shared
• lineup set for the blind: five bourbons, one wild card on the side
• simple scoring rules agreed, color coding to prevent bias
• first-pass notes on cola, peanut, vanilla, and fruit-forward profiles
• proof chat and how it affects palate, not just heat
• debate on noses vs palates, dryness vs sweetness
• tally confusion resolved, two-way tie identified
• audience tiebreak selects Old Man Winter as winner
• value and availability weighed against rarity and price
• honorable mentions and how oxidation changes bottles over time

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What happens when you strip away labels, lock in a scoring system, and let the glass do the talking? We gathered the full crew, poured five of the year’s most talked-about bourbons completely blind, and chased the truth through cola notes, peanut vibes, dessert-like vanilla, and bright, fruit-forward finishes. The lineup was stacked: Knob Creek 21, Russell’s Reserve 13 (2025), A Midwinter Night’s Dram, Cathedral French Oak, and Old Man Winter from Preservation. Expectations were sky high for the heavy hitters—but the scoreboard had other plans.

We walk you through the tasting rules, the early favorites, and the turning point when pour number three changed the room’s mood. Proof chasers met balance seekers as a silky 90s-proof contender outperformed its label, while a 110-proof nose bomb turned out more polarizing on the palate than predicted. Cathedral French Oak cast a spell on the nose. Knob 21 delivered oak-driven structure. Russell’s 13 flashed that rich sweetness many love. Midwinter offered juicy fruit and charm. But the question we kept asking was simple: which glass makes you want another pour?

By the end, scores tied between two colors and we pulled in a live audience to break it. The winner? Old Man Winter—an underdog that paired layered fruit, spice control, and a welcoming finish with the practical upside of being findable at retail. We dig into why availability matters for a “Bourbon of the Year,” what blind tasting reveals about our biases, and how time in the bottle can flip your rankings weeks later. Stick around for honorable mentions, lessons learned from oxidation, and a reminder that great whiskey doesn’t always wear the most expensive label.

If you enjoyed this blind battle, follow the show, share it with a bourbon friend, and drop your own top pick of the year in a review. Your palate belongs in this conversation.

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