The Scotchy Bourbon Boys
The Scotchy Bourbon Boys love Whiskey and every thing about the industry! Martin "Super Nash", Jeff "Tiny", Rachel "Roxy" Karl "Whisky" and Chris "CT" all make up The Scotchy Bourbon Boys! Join us in talking everything and anything Whiskey, with the innovators, and distillers around the globe. Go behind the scenes of making great whiskey and learn how some of the best in the whiskey industry make their product! Remember good whiskey means great friends and good times! Go out and Live Your Life Dangerously!
The Scotchy Bourbon Boys
Vintage Pours, Modern Vibes Revival Vintage Spirits and bottle shop
We set up outside Revival Vintage Spirits and dive into how dusties drink differently, why the bar’s pour sizes encourage smarter tasting, and what it means to make rare bottles accessible without the velvet rope. A 1992 Maker’s Mark goes head to head with a current bottle, a basement trove of 1946 Dowling surfaces, and plans for Bourbon Festival week unfold with an open invite to join the afterparty.
• moving from 600 to 8,000 square feet with a two-floor concept
• daily deals, quarter-ounce and half-ounce pours, fair pricing
• Maker’s Mark 1992 versus modern tasting insights
• mellow profiles in dusties versus sharpness in newer releases
• try-before-you-buy upstairs bottle shop model
• Dowling 1946 discovery story and historical sourcing
• Covington’s bar ecosystem and community-first mindset
• afterparty plans during Kentucky Bourbon Festival
• changing Kentucky’s vintage spirits law to expand access
• how to follow updates on Instagram, Facebook, YouTube, and TikTok
Make sure that you like, listen, and subscribe. Check us out Facebook, Instagram, YouTube, X, and also on the podcast formats of Apple, iHeart and Spotify. Make sure that you drink responsibly, don't drink and drive.
A sidewalk setup, cigars in hand, and a bar that treats history like something you can actually sip—tonight we camp out at Revival Vintage Spirits in Covington with Brad Bond and the crew to explore why old whiskey often drinks softer, where rare bottles hide in plain sight, and how to taste like a billionaire without paying like one. We go from a 600-square-foot origin story to an 8,000-square-foot playground split between a downstairs bar and an upstairs bottle shop, then roll straight into a side-by-side Maker’s Mark comparison: a 1992 “old style sour mash” versus a current bottle. Expect talk of vanilla, butterscotch, proof, and the surprising ways production choices from the 80s and 90s shape what’s in your glass today.
The night’s big reveal is part treasure hunt, part time capsule. A judge buys a century-old house in Maysville and finds a room under the stairs stuffed with spirits, including fourteen Dowling bottles distilled in 1941 and bottled in 1946. Brad breaks down the brand’s lineage, Louisville sourcing, and Bardstown bottling, then pours the proof at the bar so you can taste before you buy—no museum vibes, no velvet rope. We also talk quarter-ounce pours, vintage cocktails, and a membership that lets fans cherry-pick new arrivals before they hit the floor.
All of this leads to a bigger mission: making vintage spirits accessible. Revival posts daily deals on Instagram and Facebook, welcomes beer and wine drinkers, and collaborates with neighboring bars to keep the scene thriving. There’s a Kentucky Bourbon Festival panel on the calendar and an open invite to an afterparty in Elizabethtown, where a 1966 Old Forester will make a cameo. If you’ve ever wondered whether dusties are worth the chase—or just want a smarter way to explore—pull up a chair and taste along with us.
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Whether you are up or a farm experience, three voice farm fifty. Okay, everything else are like each of three five barrels. They're five perfect five perils. Once the barrel set five, you make good five with good friends and family. Remember, always twist the spot. Never twist the five. We're here at Revival Vintage Spirits and Bottle Shop with Brad Bond. Thank you guys for the brats. Thank you.
SPEAKER_04:Really appreciate you all, you know, all the support you've given us over the years. It's it's fun to see you guys again. Thanks so much for being here.
SPEAKER_07:You got fans across the street. I know.
SPEAKER_04:Yeah, I think they're rooting for all of you, but it can be me. Yeah, right. Brad Burrow. Brad Burrow here.
SPEAKER_07:So we got CT. Thanks for joining us, CT. He's in. And we got Supernance, we got Rocky. We're talking myself. And we also got the Whiskey Doctor. Woo! We're close up because of uh sound purposes on the street, but we're outside the on this beautiful night. We all got some sticks. Yep, right? We got some revival cigars. So tonight we've come down and we're hoping for a little bit better turnout. I had a bunch of people telling me they're coming, but there's still time. We're here till about 9:30. We're between 9.30 and 10 o'clock. Come down to see us. But this is what would you say?
SPEAKER_01:They said they can barely hear you for some reason.
SPEAKER_07:In Covington. Who said that?
SPEAKER_01:I don't think.
SPEAKER_07:Which people. Okay. But Randy said that earlier, but we got it closer so everybody could hear us.
SPEAKER_01:This is new.
SPEAKER_07:Okay, but at the same time, we know some people can hear us because we've been okay. All right, we'll talk louder.
SPEAKER_11:That's good if I know you guys can predict. Yeah.
SPEAKER_07:I don't know why. My mics don't want to.
SPEAKER_06:Amazon, if you have better microphones, we would like to.
SPEAKER_07:No, these are great microphones. I've been using them for weeks. Well, when you were earlier today, I could not hear you at all. Well, that's because he wasn't close to the microphone. He was on the end. We only have the two microphones. Could you hear, could you hear Rebecca?
SPEAKER_10:So, Brad. Yes, sir. Now that we're down here in Covington. Yeah. What do you been having going on lately? I mean, just tell us about what you're doing here.
SPEAKER_04:You know, uh, just we're getting our bearings down in E Town, and really here, we're coming up on one year. I think like this next week will be one year in the big building. And so, in the big buildings, this building right here, we came from 600 square feet down to 8,000 basically. And so uh we're working on a third floor membership, hoping to roll that out by the end of this year, but uh we're using most of this building, and so really just taking the past year to kind of get get used to this new home, and it's it's almost like a gymnasium at times, and you know, you really you really don't know what you got going on, so you have four bathrooms to clean, and here we are instead of one. So still a man of many hats, right? Yes, sir. So yeah, but no, I'm having fun with it, finding new things and matchmaking with it basically. And we're opening up fun bottles constantly. And we just opened a cream of Kentucky from 1967 earlier today, and opened a couple bottles in Ezra Brooks 15101 yesterday, and the day before something else. I mean, every day we're opening up something new, so it's a whole lot of fun. We got Ass Pocket Whiskey open. Our bud uh Derek Trucks was down here uh this past week with the band and got to hang out with Derek and Susan for a couple days.
SPEAKER_10:I mean, what what a couple of great days that was yeah, unbelievable.
SPEAKER_04:Yeah, I mean, two days with them, then e town for a cigar night, and then now I'm back here uh with you guys tonight, and then headed to Tybee to see my wife tomorrow. So, no, just constantly on the move, and I'll be back here Wednesday to keep the ball rolling. And I'm actually on a panel for Kentucky Bourbon Festival with with Watch Hill Proper and Neat, and and I don't know who the moderator is, but uh probably Steve. I don't think so this time. He mentioned it with me, he mentioned it was somebody else, but he put it together. Oh, okay. Uh so that's 3:30 down in uh Bardstown and we're looking at which day? Uh Saturday the 6th. And so looking forward to that and hanging out. And I haven't met the guys with Watch Hill Proper yet. I've only heard really good things. Every time I go down to see their place, they're good. I'm free earlier in the week, and I think they're not open, so just can't wait to meet them and build a relationship. And we already like Owen, so it'll be fun to see him again and and just hang, you know. And I think we're gonna do an after party. If if you're close to Elizabethtown on the 6th, maybe starting at five or six o'clock, doing some kind of like after party after the Kentucky Bourbon Fest. And we're pretty close, we're about 20-30 minutes away, and would love for people to come join us. So well, that'd be great. So if you're down there, come see us, and we'll probably do like a 1966 old Forester for 10 bucks a half ounce and some cigars for a deal or something, and yeah, who knows what else.
SPEAKER_10:So that's that's great for all the people at the Kentucky Bourbon Festival to know because they always shut down at six o'clock at the Kentucky Bourbon Festival, and that allows them to go out into the community and or and the surrounding towns to experience all the things, and especially something like this right here that you're just now mentioning, to get involved with and to take part in the community.
SPEAKER_04:Well, and I don't want to take away from anybody going to see the local businesses down there, but if they're too busy, we'd love to have you.
SPEAKER_03:Oh, yeah, yeah.
SPEAKER_04:So yeah, uh, you know, not try to rain on the parade in the in Bardstown.
SPEAKER_07:So if you're coming down from the north, like when you're coming down from Ohio, Michigan, you know, towards Bardstown, this is a stop or on your way down or your way home.
SPEAKER_06:Well, and and you're not taking anything away because you're doing vintage bonds.
SPEAKER_04:Yeah, I mean, I don't think we're competition for anybody.
SPEAKER_06:You may love Jim Beam and you want to go to Jim Beam, but you're not gonna get to taste the 1960s Jim Beam. Exactly. So that is what you offer at these two locations. My man. Have fun on your way back to Wickenburg.
SPEAKER_09:We'll do it.
SPEAKER_04:Thanks for the we always appreciate you guys. Yes, all right, brother. So no, it's it's exciting times. I think it's good for bourbon. It's really cool that you know it sold out so fast this year. Uh, the only complaint is I didn't get enough tickets for other people to come with me. So, but no, that's a good that's a good thing, you know. There's not enough tickets because it's totally sold out. So excited to see the vibe. And I missed last year because we opened this new shop, and so didn't get to go, but I went the year before and absolutely had a blast. I believe we smoked some cigars and hung. We sure did.
SPEAKER_06:We sat around those that the cigar patio and just it was such a good time.
SPEAKER_07:So yeah. Hanging out with with you sometimes made me feel like I was in a 1980s movie. I mean, you were smoking, you got all the vintage hats and t-shirts, and but then then I think we were smoking uh at the at that festival two years ago. We were smoking some stuff you had from some older sticks, yeah.
SPEAKER_05:Some older stick, yeah. When the wrapper's orange, it's old.
SPEAKER_07:Yeah, 100%. It's old. So yeah, there's lots and lots of you know, come down here, and what what I mean, honestly, not only is it's a Saturday night here in Covington, people are walking around, but they they've got a full bar. So you can come in, you can have any all the amenities of a great new, you know, new modern bar, but then you can even have drinks made with something from when you were a kid, or when your dad, when your dad was making, you can uh really, it's the nostalgia of this place, and then your ability to walk upstairs then and walk out with the bottle from you know all the time.
SPEAKER_04:Or up till now, yeah. No, I couldn't agree more, and just the piggyback off that. I mean, I think because we came from such a small place that didn't even have a full liquor license for a while.
SPEAKER_10:Hey, how are y'all podcast about booze? Oh, yeah. Yes, absolutely. Booze and cigars, yeah.
SPEAKER_04:You're hired. But but no, I'd say the biggest misconception of what we're doing here, because we only had a two-mounce liquor license for the longest time at the little shop, was that you only could get bourbon. And so people might want to bring their wife or a buddy that you know likes beer or a wife that likes wine or whatever, maybe. You know, and you they might have in the past been like, hey, I'm gonna go over to Ripple or to Braxton while you do the bourbon bro thing. And you know, not that we're trying to rain on Braxton or Ripple's parade, but we have a little bit of wine and we even carry Braxton's beer. So, like, you can come here and get a cold beer. I know it's been really hot, we're it's cold now, but sometimes you know, you don't want to just drink bourbon all the time. So we do have something for every everybody, and we do do regular cocktails and we can do vintage as well. We have a lot of liqueurs and different things to complement a cocktail that's vintage. We also have vintage bourbon, obviously, and tequila and gin, gin, and rum, and uh anything armagnac, all of it.
SPEAKER_10:So uh that was so good.
SPEAKER_04:So, yeah, no, the sky's the limit here, and we love to see new faces, so come down and see us. And our pricing is so aggressive. Our pours start at um two bucks. We do half ounce kind of taste down on their bottom part and quarter ounce upstairs. It allows you to try, get out of your comfort zone and taste something you never tasted and uh be responsible. And you know, you don't most bars, every bar makes you get a one and a half ounce pour. They want you to try 10 things and then operate your vehicle. And so I love here that you can try, you know, a handful of things and you're still gonna wake up and thank me because you're not blasted and you got to taste it. So yeah, and have great taste. And if you want to come here and get blasted, I guess you can, but we don't really, you know, that's not really the vibe we're we're going for here.
SPEAKER_11:That's not what you're promoting. Yeah, absolutely. Brad's vintage stuff is so good. I had a chance this morning to get VVS11, and I skipped that to make sure I could be here with him tonight because he's got things that you'll never find even if you find V VS 11. We won't try some of the stuff he's got here.
SPEAKER_04:Okay, I really appreciate it.
SPEAKER_06:The other thing for people who don't drink a lot of bourbon bread, like there's people who like try it and they're like, oh, it's it's it's straight ethanol, it's it's high. There is a difference of drinking, and and we talk about this throughout the the markets that we go, whether it's with makersmark, with four roses, the stuff from the 60s, 70s, even the 80s drinks way different. Yep, there is a mellowness to it, it may be not as complex as some of the newer stuff that's higher-proof, but I think that's the thing is like if you don't know, like you're not sure, man. I really don't like bourbon because it's hot. These vintage bottles are just so tamed, yeah. There it is.
SPEAKER_04:Your average one's 80-proof. So I mean it it's really a good way to just get your bearings, and I'd say the biggest misconception of the vintage stuff is you see a label and you think like, like Jim Beam, for instance, you have a preconceived notion, or you know, maker's mark right here. Like you see this, and you know, I tell you I have one from 1992, like I do right here. And so you look at this and you're immediately like, well, how can that be good, or how can that be different? They even changed the label, so it says old style sour mash, and in 99 or 2000, it switched to handmade. The word on the street, makers won't tell you this, but supposedly they changed the recipe. And when you taste these older ones, especially in '92 that was distilled in the 80s, it's just night and day versus this. I mean, I think in a blind, this might beat their seller aged product, and really on secondary pricing, it's it's might even be cheaper, you know. So yeah, you know, it's so come in and you know, you can try this for just 15 bucks. We as long as it's on my bar, good stuff doesn't last, but and it's tough to see at night, but one's way darker than the other.
SPEAKER_01:When we pour out the 90, the 92 is the the right hand is the light. Is the light one that's the right one is the lighter one. That's the new one. That's the new that's the new one.
SPEAKER_06:So what are we trying to? So we're gonna compare. That's exactly what we did is we brought out the 92 blue wax. The left is the a new version. Because the other thing about makers back then, this was makers. There wasn't all these different releases. There was no cellar age, there was no you just got makers marks. So this was about six.
SPEAKER_04:Actually, they did. I will say, not many people realize this, but they they've had the 101 uh proof, and for a long time it was like it got shipped to Japan and this and that. And before the 80s, it was actually in a really dark green wax with kind of like a greenish tan label, and it was a 101 proof. And I don't know if misspeaking, but what I heard was you could only get it at the distillery back in the 70s, you know, and it it definitely that extra um it doesn't seem like much, but you know, five percent, five and a half percent more alcohol. But it really is you couldn't get really other than Turkey and Eagle Rare back then and antique 107, there wasn't that upper level consistent that you got all the time unless you worked at the distillery and your last name was Beam or your last name was Samuels or something.
SPEAKER_07:So I didn't know even in the last five years of us doing the podcasting, we're starting our seventh season, so we've been doing six years of podcast. And when we first started, makers mark wasn't going there. Was no makers 46. There was no, there was it was just makers mark, and people were I remember Fred Minnick talking about he was with Bill Samuels and they were tasting some little bit more aged makers mark how good it was, but they were never gonna release it. And now we're getting, like you said, we get 101, we get seller age, we get 46, we're getting all the private selects. It's just amazing to see all the stuff that they've been doing, right? All the different stage combinations. But but it's still we did a blind a while back, probably about two years ago, and my number one turned out to be which which was, in my opinion, the best of them all. And I really liked 101 right when it was released, and it ended up being, I thought it wasn't, but it was Maker Smart. It's just like a really good. So I'm excited to be able to try these two from the different time periods.
SPEAKER_06:So, Brad, when somebody comes here, and what we set up here is basically what you offer on a daily basis. You offer somebody the chance to come in, try a 20 plus-year-old version and the new version to make the decision for yourself. Exactly. The proof and the pudding. Right. So that's what that's kind of what we set up today. So this is a 92 versus a 2025 bottle.
SPEAKER_04:Yep. And it's and when you think of the 90s, we all it seems like it was yesterday, but it was still 35 years. 23 years ago.
SPEAKER_06:Yeah, absolutely.
SPEAKER_07:We aren't old, Brad. When we were like when I was a kid, it was 19 to 93. And and uh 19 before Hank Aaron, which was only 19 years old, was an old baseball card to me, right? Hank Aaron, 19, and then now, like you said, 92 is 33 years, and it doesn't because you have the perspective, it doesn't seem like it's that long ago, but it is.
SPEAKER_04:It is, right? And you took it for granted back then because it was just that's all you had to get, was just and I can see why it was a brand brand people had brand loyalty, you know, because if you consistently could get something like that for five or ten bucks, you'd just be like, Honey, we need milk eggs and makersmark. And if your dad drank it, you drank it. And then if I came over with Jack Daniels, you're like, we're gonna fist fight, yeah, yeah, you know, the people almost like the spirits as much as like the Yankees or you know, the Chicago Bulls. And like very brand loyal.
SPEAKER_06:Yeah, but nobody really chevy or four. Exactly.
SPEAKER_07:And there's no loyalty now to anything, it seems like. So he loves Makers Mark. I do. Yes, she does. So we're gonna start what? Are we gonna start on the right or the left? Are we doing with old?
SPEAKER_06:I already already started. I'd say to just finish with the old. They're not gonna be a great shot of the bottles. Hold on a second. Oh there's the bottles. That's a 92 in the blue. So right is the younger one, and a 2025 in the red. Yep.
SPEAKER_10:So we're doing younger first or older? Younger. Younger to the right.
SPEAKER_04:You know, and it's I mean, the the new version's not like horrible by any means. I think um folks ask me all the time, hey, what should I be drinking? What should my husband be drinking? Whatever. It doesn't matter what I say, it doesn't matter what anybody says, it's what you like. And I think it's just a win. If if makers, if that's something that you know, that's your go-to, that's great because you can go to Kruger or you can go to any liquor store and obtain it, and then you can pay your bills next week, and you it's affordable and it's consistent, yeah, and it's you know, it's uh it's an icon.
SPEAKER_07:So it's a Kentucky car big caramel consistent bourbon. I mean, there's tons of caramel, it's weeded, so it's a lot of times people.
SPEAKER_06:But we talk about like these old bottles a lot of times, and we've talked about it with distillers of every brand. And when you drink them, there's just a a different note that vanillas, everything, and it has to be a from the grain that we weren't trying to produce stuff so quickly back then. Welcome. Oh, you're good, you're good. Welcome. We weren't trying to produce stuff so quickly, and the barrels and everything were being, you know, everything was different. Yeah, because when you drink at 92 compared to this one, there's a sharpness on the new one. Yeah. That is not in the 92. The 92 is soft and sweet. The vanilla is very, very prominent. You drink the new one and you get that bite. Yeah, that's the thing people like new whiskey, new bourbon people are like, I don't like it, just kind of kicks your kicks your butt. Yep.
SPEAKER_04:The 92 don't do that. Yeah, it's uh you know, like you said initially, man. I mean, if you're just getting into it, we might ruin you.
SPEAKER_06:Right, you're you're not gonna be happy when you go to Code.
SPEAKER_04:Yeah, yeah. Well, all I can say it's funny, I was just gonna say this like a Maggie Cambrell, a good friend of mine, she's a bourbon author.
SPEAKER_10:She reached out for a story, too.
SPEAKER_04:And cigar smoker, and she reached out recently and was like, hey, if you can't get Weller Special Reserve, what's your like what's your go-to for this article I'm writing? And I'm like, well, I just go to Vintage Makers. And then she replied back, like, you can't no, like, what's the current thing that the average person can get? And I'm like, well, no, the average person can come here and get it.
SPEAKER_03:Sure, right.
SPEAKER_04:And so I do not just writing that makers is an average thing that you can go get, other than Weller's special reserve, but but yeah, no, I think this is it's a bottle that if we have this bottle in our shop, it's about two or three hundred bucks. We we thought we still try to be fair to who we buy from, and I can't get these for under a hundred really, and I don't even want I want to pay people more than that. So, like, I mean, not to go into our margins, but you know, every deal is different, every bottle's different. But at the end of the day, it's a bottle that like we can still be fair with who we buy from, fair to who we sell to, and it's and it's a great bottle to get you in the game. Uh, you know, the the average person is spending a couple hundred bucks on a new release you have no idea on, yeah. Come down, taste it, then go upstairs and take it home. I love that a lot. Some of our things you can try it, and then you know what you're getting into. And and when you're here in Cuppington, you know, go to old Kentucky Bourbon Bar and uh Smoke Justice and Libby's, you know, they have incredible news selections. Barrel picks, barrel picks, and think who gives a crap what I like or what anybody at this table likes. You know, figure out what the heck you like, then pony up the money three, four, or five hundred bucks on a bottle instead of just blanketly spending your funds on stuff. Right. Uh, because the internet and Fred Minnick or somebody or you guys said to go get it. You know what I mean? Like make your own mind up. Um, and that's what's so neat about this city. It's super laid back, like we were initially talking about. But um, within you know, half a mile, you have uh five or six of the top 100 bourbon bars in the United States right here, you know. So you don't have to go far to to taste something awesome. And and then once you figure out what you like, I mean, hopefully in the future we'll have that bottle and you can buy it from me, or you know, maybe you go a different avenue. But life's too short to just buy a bunch of crap that you don't like.
SPEAKER_10:Absolutely.
SPEAKER_06:I mean, drink what you love. So, right now, people listening, what is the most expensive bottle you have out there?
SPEAKER_04:Um, you know, it's a great it's what somebody will pay, I guess. So it's probably I have a Louis the Trace stand right now. And so when you first walk up, it's like a lit up, it's meant for a restaurant or whatever. There's some online sites asking like seven or ten K. So is it worth that? It's still for sale. I'm asking, I'm asking like four or five, but but no, in the in the past couple weeks, we're not a museum, man. So like I've blown out you know some bottles. So, you know, out there if if you're interested in being a customer, we have a membership program. We're rolling out membership on our third floor, but you can go ahead and join now. I basically email my members with a list of bottles, and you have a 24-hour period to kind of cherry pick our inventory uh before the public gets to buy it. And so we since we've really rolled that out, you're our inventory's a little picked over, but it's it's always something interesting. So, you know, if anybody out there is interested, more than happy to to talk about the membership.
SPEAKER_06:Talk about real quick because people before you finish up the dowling bottles, yeah. So we talk about like vintage stuff, hard to get, and like this is this is nice and this is great, yeah. But talk about the dowling stuff that you got, because that's not something you see.
SPEAKER_04:Yeah, no, it's really cool, man. So folks ask us, like, how do you get these bottles? Like, a lot of referrals. We're we're almost like you're in cars, so it's like we have a car dealership. You're like, I'm a dealer, like looking to find the right deal at the right time, yeah. So all that, right? And so, you know, the the Dowling deal, a judge basically in Maysville, Kentucky, maybe four months ago, purchased the house. It had been abandoned for 15 years. It's from the early 1900s. A cop told him to give us a call. So, like, we're getting referrals from police officers and buying from judges or whoever. And so, so that was a fun deal. And in the basement, it wasn't like, I guess, per se, like a hidden room, but when you went down there, there was a room under the stairs, and there was bait, it was basically just full of booze, and they got to buy the whole house with all the contents. And so, there was there was 15 dowlings from 1946, and he kept one. So, we got 14 of them. I'm down to four left, and this was a month.
SPEAKER_06:No, you're down to two.
SPEAKER_04:We're down to two, so it's amazing. So, yeah, we're down, we're down to one left, and I mean that's like a month. I've sold 13 bottles from 1946.
SPEAKER_05:So we've opened two on the bar, so I've sold 12, I guess.
SPEAKER_06:You you can get those bottles and you open them up, and they're not good. Yeah, but the beauty of what you do is like most you can try almost everything. Like, you have a dowling on the bar to try. You can. Yeah, you can try that before you buy it. Like, hey, I want to buy one of those, and it's whatever money, you can actually try it. And we can have Randy go and buy one here on the podcast because he's throwing his card in. He doesn't take that card, sorry. We only take Bitcoin right now. He takes a lucky. Yeah, Bitcoin and code. That's that that that bottle is.
SPEAKER_04:Well, and and just to dive in on that, like the winners kind of tell history, and that brand, you know, got it got passed around. Yeah. I know at one point it went to Heaven Hill. It was Mary Dowling's bottle, obviously. She passed in 1930. This was distilled in 41 because all of them say pre-war, but bottled in 46. I think it was distilled at the Louisville like warehouse or something like that, that basically was distilling to not sell their own brand. They they sourced it kind of like MGP. So they were almost like MGP before MGP, and they were making whiskey in Louisville. And we'll have to read one of the back labels because it talks because on a bonded bottle, they have to talk about where it was made. So distilled in Louisville at a place that didn't even have its own brands, they sold to brokers or other brands. It was bottled at Double Spring in Bardstown. And so, you know, is that Heaven Hill? Is that Barton? Probably was bottled at Heaven Hill, but you know, the winners of these like brands kind of tell history, and some didn't win and fell off, and now we're being brought back, you know. So it's so cool. I think out of rabbit hole, they're bringing back the you know, the Dowling brand, and so now it's a hot brand, you know. And yeah, maybe last year, if you guys were looking at getting it, you'd be like, What is this? Like, you might not want it.
SPEAKER_06:So but that's the beauty of everything down here, is like it changes every time I come down here. It's like we're doing a a carboy of something for pre-prohibition, and then we're doing a dowling.
SPEAKER_04:We should probably we should probably raise our prices, I guess. Because like the carboy was called most most uh most places that you know have a carboy like we had a two-gallon jug, it's gonna be open for 10 or 15 years getting oxidized. Yeah, ours lasted three months, so we went through a 1914 bottle in three months that was two gallons. It was so there's five fifths in it. Or no, I'm sorry, ten fifths.
SPEAKER_11:But that APW we were talking about earlier.
SPEAKER_07:Yep, we know that. Good things don't last. No.
SPEAKER_11:So whatever you've got that's good goes like that.
SPEAKER_07:So what do you think, Roxy, of the maker's mark comparison? Which one did you like most?
SPEAKER_00:But you shouldn't you shouldn't ask me that because you know what I think.
SPEAKER_07:Well, no, uh, that's what I want to do. I want to accentuate.
SPEAKER_00:I mean, I prefer the new one over the 92.
SPEAKER_09:Yes.
SPEAKER_00:Just because I can taste that. Turn this way and talk louder on it. That isn't my favorite taste.
SPEAKER_07:Right, but but that but see, that's one of the things I want to accentuate. If you're not a dusty person here, they've got the newer stuff. Yeah, and so you can taste, or you can drink the new.
SPEAKER_00:I'm not saying it was bad. It's not bad.
SPEAKER_07:And she's a spouse of a guy that loves dusty.
SPEAKER_01:So he makes me taste them all the time.
SPEAKER_07:Yeah, but but you don't say that you didn't like the armaretto from 1982.
SPEAKER_01:Okay, well, that was delicious.
SPEAKER_07:So we had exceptions. So, right, right, and that's the thing.
SPEAKER_01:That if someone said, Here's a night, here's an 88 armaretto, and here's amoretto from today, I would choose the today's armaretto.
SPEAKER_04:Well, that's what I mean. There isn't a right or wrong. Like, and on this tasting, you knew which one's which. Oh, so maybe in a blind, like I'd love to hear your thoughts, you know. So, because like I think that's even humbling for somebody like me. You know, like I'm an owner here of a vintage spirit shop, and you could bring something in a in a freaking pint or whatever with no label on it, and be like, here's Brad, what do you think?
SPEAKER_00:I can smell it.
SPEAKER_04:And I can be like, Man, that's some of the best I've ever had. And you're like, You like new whiskey?
SPEAKER_00:Yeah.
SPEAKER_06:You know, so it's uh I think this is garbage, so I should probably just take this with me and throw it away on my way out.
SPEAKER_03:Yeah, yeah, exactly.
SPEAKER_06:It's not it's not consumable.
SPEAKER_07:Well, I will say after having this fine cigar right now, the two cigar. The two, I would say that the flavor profile of the 92 is there's there's much more body, there's a little bit more sweetness, but I know what you're talking about. It's like dusty's will consistently have this flavor that because they're in it's it's it's unique to oxidizing whiskey either in a bottle or even in a contain uh a stainless steel container. Because the Heaven Hill that they they produced that was 25 years but only 14 years, but it was in a stainless steel container for 13 years, was it, or whatever?
SPEAKER_01:Tasted like a that had a dusty flavor to it.
SPEAKER_07:So oxidized. So if you love a dusty, this is the place to come. If you love that flavor, they they consistently will pick that up, but also each each brand is so different, right?
SPEAKER_04:Oh yeah, yeah. No, I'd say we're the final frontier of alcohol, you know. Like, you know, we've basically beat the game of it, and the credits are rolling, and it and we're trying to take the you know, take the horse to water. That's the honky tonk express.
SPEAKER_07:This bus is the hunky tonk express. There's a light.
SPEAKER_06:Oh come on over. This bus is rocking. Look at the headlights. The windshield wiper lights are next level. Oh, they're jamming. It's the hunky tonk express. Go ahead. You guys are good. Go ahead. Yeah, you're good.
SPEAKER_10:Hey, we're just sitting out here having a good day.
SPEAKER_07:This is like Saturday night in Dallas How to Pull up in there, too.
SPEAKER_06:It looked like just gonna say the honky tonk tonk tonk express. Was not on my Uber, man. So how do I get on? No, I don't want to be there.
SPEAKER_04:But um, what I was saying before that pulled up is you know, this is kind of the final frontier, and we're trying to take the horse to water here. And I think what you see in here has been so unaccessible to the average person for so long. Only the multi-millionaires and billionaires in these major cities have ever got to experience. Just, you know, imagine you're at a Michelin star restaurant and they're like, Madame, sirs, would you like the vintage scotch and cognac from the 40s, 50s, 60s, and it's$300 to$1,000 a pour. Who can afford that other than uh Wall Street Journal billionaire? You know, so it's so neat that our most expensive pour in the whole place right now is that Dowling, and we're doing 30 bucks for just a quarter ounce, which isn't a isn't a ton, but you get to taste it, and we're constantly doing deals. I think I did$10 or$15 to kick it off. So, like, you know, we can't we can't do that every day and have a successful business, but I can at least like each day we're doing a deal. Uh, we did a Derek's truck, Derek Trucks Barrel Pick, Old Forester, private release for just as banned. It was five bucks to taste today. So, like it might be gone on this uh it's it's hanging on by a thread. But uh, but no, you can really get down here and uh we we drink and you can you can drink like you're a multimillionaire and still pay your bills next week and not piss your wife off and sleep in the bed and not the couch.
SPEAKER_10:So do people find out and the best thing is is you can taste all this, still pay your bills, and still be able to go home without without a headache. You know, exactly. But how does people find out the most wonderful part of it too?
SPEAKER_06:What you're gonna be releasing, where do they find you?
SPEAKER_04:So we're on all the platforms. I'm on YouTube, TikTok, Facebook, obviously, Instagram, LinkedIn, I mean we tweet or X or whatever it is now. So yeah, I mean, all those platforms were on there. I mainly post our deals of the day on Instagram and Facebook. I post every single video on that. Some videos don't go on Instagram and Facebook, all the videos go on YouTube and TikTok, but I do put you know a good amount on both. But yeah, you can you can even call our shop phone, just ask me. I kind of wing it every single day, so a lot of times it might be 12 o'clock in the afternoon. I don't even know what we're doing for our deal today yet.
SPEAKER_06:And so it may have just walked in the door, yeah.
SPEAKER_04:No, literally, yeah, literally. It could have just walked in and we crack it. So I mean, uh, so yeah, so we, you know, we're that's the excitement. It is. I'm going to buy the seat of my pants. You're basically going to buy the seat of your pants when you come in here, and you get to taste something, you know, that I might not have ever had because I'm on a quest to taste the best thing I haven't had. And so you're on that journey with us, and you know, you get to taste history. So there's nothing you can consume that's older than you.
SPEAKER_07:Plus, you're you're you're like you're like the two-faced. You got two faces. You got the bottle shop upstairs and the bar downstairs. And then the bar downstairs has two two things in the fact that you can have vintage cocktails, yep, and then you know, and your bartenders are spectacular. They only make you a rusty nail with Cuddy Sharp from you know 80s or 70s. Right, right. And it's just wild, it's it's going. Or you can just walk in and you can have a gin and tonic. You know, so honestly, uh, it's the place to be. I mean, it's it's like it's not the it's it's the playground has so like you could be on a merry-go-round that has cement on the bottom, and you walk it where you're gonna break an arm, or you could be on the new merry-go-rounds made of plastic with you know with all the chips down below. Yeah, so it doesn't matter. You just pick or choose when you walk in, and then it's great to bring your wife or your you know, your spouse or who you're with, you know, because there's something for everybody. It's not just bourbon, it's not just whiskey, it's all spirits.
SPEAKER_04:It is, and you know, we're pretty chill on the inside here, especially the you can kind of see it behind us. We have board games, you can the doors are literally open. We're not a speakeasy. I would say every speakeasy in the world is pretty much overrated because it's a pain to get in. You have to call somebody, you have to know somebody. The average person just can't walk in when they want to walk in. Here, you can just come in right off the cuff, right off the street. You're drinking some of the best spirits in the history of the world. And so, you know, you go to these speakeasies. I was just at the Canon a couple of weeks ago, not even a speakeasy, but you go in, they have a list called the porn list, and it and none of the vintage bottles are there to see. You have to guarantee that you're gonna pay$3,000 for a pour, and it comes up from the it comes up from the basement. You can't even see the spirit. Um, so everything's out in front of you here. There's no like from that basement. It's not like hidden somewhere, and then we bring it out, like you see it. We'll even open it a lot of times right in front of you. There's no smoke and mirrors going on here, like at all. So make this work the top. You gotta flip the lid.
SPEAKER_07:Oh, it went that way. I was trying to flip it from the other way. I was trying to flip it this way. I'm like, no, okay, there you go.
SPEAKER_09:You're driving home. I had nothing to do with it. It's really cool.
SPEAKER_04:We got the you know, one of the nicest hotels in the state of Kentucky is literally right behind us, and we're connected to them. So you can come from anywhere in the world, stay in luxury right next door, come here, drink like you're a billionaire, go to our nicest restaurants, watch our sports teams probably lose, buy a used car, and then go home and you save money. Wow.
SPEAKER_10:There's not like many. I don't think of any other place in the United States you can do that.
SPEAKER_07:I'll say it quietly: don't drink at the hotel next door. Because that'll be a lot more money than it is here.
SPEAKER_04:I mean, the hotel's great, they got some really cool uh cocktails, and they have a lot of newer stuff that I don't have. Uh, so it's a great compliment to us and to be a share partner with them. I mean, it's getting celebrities or their tour buses are on the side of our building basically every week. And so it gives us the opportunity to get these bands in and different things, and at the same breath, the average person can come in and hang out with the Tedeski Truck band or whoever.
SPEAKER_07:So I wasn't critiquing them, but I'm just saying you're you're gonna get a deal here. Yeah, yeah, yeah. There, you're gonna you'll you'll it's like can you're gonna pay Kentucky prices over there. That's all I'm yeah.
SPEAKER_04:Yep. No, it's uh it's a you know, we're nobody's really competition down here. There's all just different concepts, and it really compliments each other. And we don't have food, so like the hotel's food is amazing. You can bring that right over here and eat it, or you can go there and eat. I mean, you can only stay here so long. So, really good food right here. There's really good bars.
SPEAKER_11:Um, you guys are basically the hidden gym of Kentucky.
SPEAKER_04:I really think so. I I think we're more internationally known than what we are. Uh you know, people in Cincinnati in this community, Covington, I don't, you know, I think some people have heard about us, but not everybody has. And so yeah, it's totally a gem. Well, we're trying for the community.
SPEAKER_07:I know, right? Yeah, you don't need to be hidden.
SPEAKER_10:And I was something too that when we came down here and walked around with you and your wife here like year before last, you know, during the Christmas, when you were in your own place, and we walked around all these restaurants and different places and and the bars, and we met a lot of the different owners and stuff like that that night, and all, and everybody was so cooperative and and and welcoming of you and and everybody here, and it's really like a camaraderie.
SPEAKER_06:Because everybody realizes everybody is a compliment to the area, I mean, but you also not in competition with each other.
SPEAKER_07:You you also have to get into the to the the his the history of this town between Newport and Covington. You're talking about Remus's where he set up his stuff across the river from Cincinnati. This was the town that comes, he had all of his in Newport he had all of his pharmacies over there. This this area was a a hot spot for people to come and be able to during prohibition and those years to be able to drink bourbon and whiskey. It was just a great you know, great thriving area, right?
SPEAKER_04:If they wouldn't have cracked down on gambling like they did in Newport, I mean that's that would have been Vegas, and Vegas wouldn't have been created if they wouldn't have cracked down on the game.
SPEAKER_06:They would have moved it to a desert?
SPEAKER_04:Yeah, right?
SPEAKER_06:So yeah.
SPEAKER_04:No, I mean this was Little Vegas basically back in the day. And I mean, if these walls and streets could talk, I mean, holy hell, right? Yeah, it's incredible.
SPEAKER_06:It's just a great vibe down here. It's chill. I mean, a night like tonight where it's the weather is so nice, and you just sit out here and I mean, honestly, it's kind of surreal. Just time, time kind of slows down, I feel like. If you sit here and you're having a pour, having a cigar, you're watching people just smiling, laughing, nobody's mad, nobody's fighting traffic. It's just just chill. Like everybody's just everybody's having a good time.
SPEAKER_11:They sure are. People coming back from a wedding, just thanks for coming.
SPEAKER_08:Yeah, awesome.
SPEAKER_04:I'm glad you liked it.
SPEAKER_08:What did you have that you liked so much? I'm a Jameson guy. Oh, I'm an old 1980.
SPEAKER_04:Old Jameson?
SPEAKER_08:So I've had uh hi, how are you all?
SPEAKER_04:You have to sign a waiver, we got you online. Okay, whatever. It's all good.
SPEAKER_08:I drank a lot of Jameson, so I knew the after when it got the serial number got up to JQ058548. Oh, he's a Jameson guy. Oh, wow, yeah. Stop, and that was the same serial number that was on all the bottles up until the recent. Now they don't even have so you learn something new every day. Yeah, there you go. So JQ058548. That was J H. So that was even older than I was even familiar with. Really? Wow.
SPEAKER_07:So how else was your tasting notes? What was the difference between the newer stuff and the older stuff?
SPEAKER_08:A little, a little sharper, a little the older was more butterscotched, I thought. Oh, really? That was it was fantastic. It was very good. Yeah, it's so good. How many have you been here?
SPEAKER_06:Oh did you know that you can go upstairs and buy those bottles? Oh, yeah, yeah. Isn't that crazy?
SPEAKER_08:There's no Jameson up there.
SPEAKER_06:We have a bush mill, we have a bush mills. You gotta watch because like weekly it'll change, and you'll come in and you're like, whoa, wait a second. That was here, yeah. Yeah, so yeah.
SPEAKER_08:So come back working there, too. Awesome. Come back frequently. I mean Jason. Yeah, Jason's awesome. That guy was super friendly, super cool. It's great. Awesome. It's a great stop. It's almost like you're a paid actor here. I don't even know.
SPEAKER_10:We're opening up for any endorsement. Okay, we're hoping you'll come back and hopefully hopefully you'll tell everybody about it. You need a sign on the front.
SPEAKER_08:Yeah, a sign hanging off the front. I know, man. You're booted all in your mind. You know, I'm a I'm a music guy too. You know what, you know why we stopped here? So we were down, we were down eating down at Carmela's. Yeah. When one friend's daughter works here, and we're like, oh, we don't know where to go, and the girls want to drink wine. So we've been to Hannah for. Yeah. And so, and I saw the little sign over there that said whiskey bar, and I started singing the doors.
SPEAKER_03:Show me the way. That's our next one. That's it.
SPEAKER_09:That's our podcast. That's our song. That's our podcast. All right. So great. Appreciate it. Thank you so much. Thanks, sir. Thanks for joining us. Jameis is a one second. Yep, there you go. Because I want to give you this.
SPEAKER_10:We're the Scotchy Bourbon Boys podcast.
SPEAKER_09:And uh we taste all whiskeys.
SPEAKER_10:Whiskey and Scotch and don't profess to know.
SPEAKER_06:And Irish whiskey. Yeah. Everything. We try to, but like Jameis, I don't know that stuff.
SPEAKER_10:That's us right there. Check us out. And become part of our Facebook. Very cool.
SPEAKER_08:And uh, and also you'll be able to check back and see yourself. And we and we did the j we did the Jim Beam also. And then the other guy did the uh tequila. Okay. Great. Yep, but I preferred the 90s. Okay.
SPEAKER_04:Well, in the 90s of Blanco. So it didn't have any differently. Yep.
SPEAKER_08:So no, the 60s was a Blanco Bowl. Yeah, you got it. I got it reversed.
SPEAKER_06:So the the other one was in Yale or uh Reposado.
SPEAKER_02:Uh I don't know. Probably represent. Yeah, probably Reptis.
SPEAKER_06:Alright, I'll have to go try them to make sure. I'll have to prefer this. I'm gonna need to try it to make sure it's legit. Thanks a lot.
SPEAKER_10:Appreciate your time and appreciate you stopping in and like giving us your word.
SPEAKER_06:Lots of motorcycles tonight. You're allowed to ride dirt bikes and coverton?
SPEAKER_04:Yes. I should get like a vintage moped to come down here.
SPEAKER_09:With an extra loud was 25.
SPEAKER_06:I had a moped when I was a kid. I think it was a Honda Enduro, one of those like you're too young to do those.
SPEAKER_09:Alright, guys. All right. Anything else uh you'd like to say or finish up with?
SPEAKER_04:Just really appreciate you guys. You guys are this isn't work, and you guys are buddies of mine, and um really appreciate all your support. It means so much. So thanks for constantly. I mean, pumping us, and you would think that you're on our payroll or something. I mean, like dude, man. So it's easy.
SPEAKER_10:It's easy because of how good you are and such a good friend, and and we really appreciate you.
SPEAKER_04:Well, it means the world, and I and I wish Shana could have been here tonight. I got a business partner, city commissioner, attorney, give her a little shout out. We wouldn't be able to do this if it wasn't for her, and I know she wanted to come hang with you guys, and yeah, she really appreciates everything too.
SPEAKER_10:We appreciate her too, and everything that she's done and and been along for you.
SPEAKER_04:Yeah, that's and that's one thing we are working on. I'll I'll just say like we're we have a house bill, we're trying to change the vintage spirit law, not only for us, but for anybody participating, you know, to take it to this level, how big we are, we're kind of crippled in. We can only buy so many bottles a year off the public. Uh it's 24. And then I can't ship. And so it's really crippling to be in this big of a place and not have that. And so we have a house bill we're looking to get hopefully passed this fall, and we'll see how that goes. And you know, I think it could really open this, you know. We've barely scuffed the surface of the future of this, and you know, I guess like if the law never changes, we'll still be successful and be here. But the opportunity of the future of getting this law changed, I mean, we have more upside, I think, than every business in the Fortune 500. So but yeah, we'll see. So super optimistic, but we're gonna continue just if you know. I feel like in life there is no secret. The secret is if you're fair to everybody and what you put out comes back, and so we try to just be gracious to who we buy from, who we sell to, and come on down to the shop. We'd love to talk to anybody out there listening.
SPEAKER_07:And anybody south of here, you've got your other location in Elizabeth Town.
SPEAKER_04:We do. We do come see us, see us in eTown. If you're stopping by for the Kentucky Bourbon Fest, it's about 25-30 minutes. Make the effort. You won't you won't be disappointed. On Saturday, September 6th, probably around five or six o'clock when I leave the Kentucky Bourbon Festival. We'll be celebrating. I think we're gonna open up a 66, a whole Forester for like 10 bucks the half ounce, and shout it out to everybody and do some deals on cigars and maybe have some food or something. But would love to love to have you guys come down. We'd love to have you guys as well. And you know, appreciate all the support in the community. Love love all you guys. So love you too, brother.
SPEAKER_11:You've seen the sign, we'll work for food.
SPEAKER_07:Our sign is we'll work for whiskey. All right, thank you so much, everybody. W.scotchybourbonboys.com for all things Scotchy Bourbon Boys. Check us out Facebook, Instagram, YouTube, X, and also on the podcast formats of Apple, iHeart and Spotify. No matter how you listen to us, make sure that you like, listen, and subscribe. Check us out, and then also remember good friends equals good times. Make sure that you drink responsibly, don't drink and drive. And go out and live your life uncut and unfiltered. And little Steve Bo will take us out. Here we go.
SPEAKER_08:You might find it. Not really.
SPEAKER_02:Oh, show me the way. Do that with Sky Boy. Oh, that's one. Oh, that's one. Go fake the way. Do that. Oh, don't you? Oh, don't get it. I don't think much done. I tell you, we must die. I tell you, I tell you, I tell you, we must dive.
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