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Whiskey Narratives and the Celebrations That Bind Us With Our Favorite Radio Morning Talk Show Host, Dan Stansbury · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece of the Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling and the intense geekery that goes into that process, then check out the One Piece of the Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the art.
• 1:59
  Speaker 3: I'm bracie again and I like to burn up fun a little Boys.
• 2:18
  Speaker 1: We need to have fun and we hope we need to have fun.
• 2:23
  Speaker 1: Yeah, oh.
• 2:45
  Speaker 2: All right, welcome back to another podcast of the scotchy bourbon boys tiny here tonight and we have dan stansberry in In studio.
• 2:55
  Speaker 2: Welcome.
• 2:57
  Speaker 3: I appreciate you having me back again my second time.
• 3:00
  Speaker 2: Yeah, excellent.
• 3:00
  Speaker 2: Now tonight we're gonna be talking celebration Whisky and the different types of celebrations, because you know you're not a huge it's you like to drink whiskey, like in a celebration Situation.
• 3:15
  Speaker 2: And when you said that, I'm like, well, let's just have a little bit of a celebration, and all the different celebration bourbons that there are.
• 3:22
  Speaker 3: Uh, kind of guy um like hey, the ratings came in pretty good, let's go out celebrate, get a couple of really great drinks, great steak, something like kind of like that, versus like a little bit more of an everyday kind of bourbon or whiskey drinker.
• 3:36
  Speaker 3: So yeah, I uh, I absolutely Uh.
• 3:39
  Speaker 3: Cocktails for me are all about um celebration, for sure.
• 3:43
  Speaker 2: Yeah, that's, that's.
• 3:44
  Speaker 2: That's pretty cool.
• 3:45
  Speaker 2: So tonight we're gonna talk a little bit about that now, uh, you have the morning show here in Canton, ohio.
• 3:51
  Speaker 2: Yes, and uh love what you do, there's no doubt about it.
• 3:55
  Speaker 3: and then after the morning show, so, yeah, no, I'm doing quite a bit right now actually.
• 4:00
  Speaker 3: So I'm doing mornings in canton six to ten, and then immediately after that I'm doing 10 to two at w mms in cleveland, which is where I started originally, um, and then weekends in florida and a few other places and some stuff weekends in florida.
• 4:15
  Speaker 2: Yeah, so, but you don't have to go anywhere, you're here.
• 4:18
  Speaker 2: No, I can.
• 4:19
  Speaker 3: I can stay pretty central.
• 4:20
  Speaker 3: Um, some of the mms stuff is done up in cleveland.
• 4:22
  Speaker 3: There is some going up there depending on what's going on, like if, uh, you know Big guards game, you know big calves events, something like that, I'll I'll be up there and do the show out of there, but but a lot of it, no, I can be can be done from down here.
• 4:35
  Speaker 2: Well, yes, that's almost similar to how I.
• 4:37
  Speaker 2: I podcast the majority, but then you go on the road on the important things.
• 4:41
  Speaker 1: I gave you did this yeah.
• 4:42
  Speaker 2: Yeah, so that you and and being out in the public is something that you kind of have to do, right?
• 4:48
  Speaker 3: Yeah, absolutely.
• 4:49
  Speaker 3: Um, and I you know, I I like to look at it as sorry as I knock that.
• 4:53
  Speaker 1: No, that's all right.
• 4:54
  Speaker 3: I'm an amateur, I uh, I.
• 4:56
  Speaker 3: I try to look at it as something I get to do.
• 4:59
  Speaker 3: You know, um, you know, as I try to always remember that there was a time where I was wanting to do what I'm doing, versus the fact that I can be annoyed about the fact that I am doing it.
• 5:10
  Speaker 2: Have you?
• 5:10
  Speaker 2: Have you gotten big enough where we talked about a little, but you don't find it yet.
• 5:15
  Speaker 2: It's not annoying yet, like you can actually still go out.
• 5:19
  Speaker 3: No, I got the perfect level of it.
• 5:21
  Speaker 3: Like I would never want to be tmz famous ever.
• 5:24
  Speaker 3: Like I've said it forever.
• 5:25
  Speaker 3: Like I understand why those people get punched.
• 5:27
  Speaker 3: Like for sure I do you get close enough to the kids with the camera than that.
• 5:31
  Speaker 3: Like it's it's time to fight.
• 5:33
  Speaker 3: But like now I had the perfect level of it because it's it's not famous, it's just a Recognizability and an appreciation.
• 5:42
  Speaker 3: You know, like yo man, thanks for what you do not.
• 5:44
  Speaker 3: Like you know what I mean.
• 5:47
  Speaker 3: Like yeah nobody's gonna flip over a car because like I'm in it, you know, like it's not beetle cisteria but it's, but it's more than enough.
• 5:54
  Speaker 3: Like yo man, I enjoy that.
• 5:56
  Speaker 3: Thank you for what you do, thanks for the effort and all of that, which is much more my speed.
• 6:02
  Speaker 2: So what's really cool about what?
• 6:04
  Speaker 2: What I do?
• 6:05
  Speaker 2: Because, because you're talking about celebrations, let's we're gonna cover a little bit about, like birthdays, the birth of a child, getting married you know events that can happen, you know anniversaries there's a lot of different reasons that people celebrate and get together the holidays, that type of thing, yeah for sure or, like you said, promotions or that type of thing going out, and One of the cool things about, though, being a podcaster on whiskey Is almost like when you're like this week, this past weekend, the state of Ohio did this historic thing with irish whiskey.
• 6:47
  Speaker 2: So so they oh hlq, actually in november, or I think it was in november went over to ireland and got, from a state standpoint, got the irish distilleries to do barrel picks and Also then said, well, we'll have this event coming up in march, just kick off the month of march towards st Patrick's day and we'll bring you all over there and you can promote irish whiskey.
• 7:18
  Speaker 2: So they all not only did the where their barrel picks, but it's over 20 different distilleries and 20 different separate barrels of whiskey.
• 7:26
  Speaker 2: But and then they did it in cincinati at jungle gyms, they did it in cleveland up at the giant eagle in strongsville, and then they finished up sunday in columbus at chateau wine and spirits, and they actually Brought fred minnican, who's the ultimate bourbon famous critic, I mean this guy Um, what fred does when it comes to whiskey.
• 7:50
  Speaker 2: Pretty much everybody who's in the whiskey had knows fred and you know he's.
• 7:56
  Speaker 2: He wears, he gives out awards and he wears an ascot with a with, and he also wears a, you know, not a smoking, but a sport coat kind of thing.
• 8:04
  Speaker 3: He's got his whole image right, it's exactly what I thought he was gonna be wearing.
• 8:09
  Speaker 3: I see, right, right but he's great.
• 8:11
  Speaker 2: I mean, he's a, he's a vat.
• 8:12
  Speaker 2: Uh, he had ptsd through through whiskey and bourbon and doing all this and then he was really Kind of ramping up before coveted and then everything, you know, he was reliant.
• 8:24
  Speaker 2: He does this for a living.
• 8:25
  Speaker 2: You know what I mean.
• 8:26
  Speaker 2: He, he doesn't have another job, he doesn't have anything else.
• 8:29
  Speaker 2: So it's really kind of cool to.
• 8:31
  Speaker 2: I've talked to him on social media but he was there to meet him in person.
• 8:36
  Speaker 2: But there was a certain aspect of how well known he was that I was he.
• 8:42
  Speaker 2: So not only was everybody through OHLQ Getting him around and then everybody talking to him from the distilleries in Ireland and he had some good conversations with the people that had come over, because he does all whiskey, um, you know and and promotes it.
• 8:58
  Speaker 2: But then there was just the pictures of just all the people asking him to sign the bottle and the pictures and the pictures and you know, and I and I know, kind of the heart is perfect.
• 9:09
  Speaker 2: That's almost Not that.
• 9:11
  Speaker 2: I was looking at that and I was so happy that we were we're the scotchy bourbon boys.
• 9:16
  Speaker 2: There's three of us there and I was just hanging out and I see guys, I know, and we were doing some selfies, but I did it when I was walking around.
• 9:25
  Speaker 2: It wasn't like every single person.
• 9:27
  Speaker 2: You know, he was that well known and he was in his in the mode, but it was too much.
• 9:32
  Speaker 2: It's almost like you'd like to control it.
• 9:34
  Speaker 2: But you know I was.
• 9:36
  Speaker 2: I was talking saying, well, I'm glad I'm wearing that, but there is a chance someday maybe.
• 9:41
  Speaker 3: There's you know people ask me if it's weird right all the time, because you know I've been dealing with it.
• 9:46
  Speaker 3: You know that I shouldn't say that, but I've been lucky enough to have the job I have for a long, long time right, and I always say it all depends on the person.
• 9:53
  Speaker 3: Like it's not weird unless they're weird.
• 9:56
  Speaker 3: Like it's not weird to hear that somebody enjoys you right.
• 9:59
  Speaker 3: Like that's kick ass.
• 10:00
  Speaker 3: You know it's.
• 10:01
  Speaker 3: When you get to the end of that natural three, four minute kind of conversation and they're just still kind of looking at you, it's like I'm at the end of my tricks.
• 10:10
  Speaker 1: Man Like this this is all I got dog.
• 10:13
  Speaker 3: So like you know, and like you know, like that can get kind of strange, um, but like when people are chill, it's the coolest thing in the world because, like you know, again there was that there's always that little kid who still lives in me.
• 10:26
  Speaker 3: That was like I want to do something like that right and I did you know, and so like you get even the days when you're like, oh my god, dude, I don't want to deal with having to record this spot or I don't want to do this.
• 10:37
  Speaker 3: It's like you always have to remind yourself.
• 10:39
  Speaker 3: It's like what you really don't want to be doing is what you were doing before, right, and so like, yeah, you gotta take the go with the band, but the picture thing quickly, and then we can get into the whiskey is that's the hardest part for me.
• 10:48
  Speaker 3: Just, and it's not, you know that I I don't want to, you know, talk to people or this, and that it's just.
• 10:52
  Speaker 3: I just don't enjoy having my pictures taken a lot, and so like that I, you know, and I never feel like I look good in anything, and so like because I don't, and so you know, and then you have no control over it's like they take one and your face is all like twisted up and they're like you know it's on instagram.
• 11:09
  Speaker 3: You're like, damn, and I look chubby, and like all of this, you know, and all that, and so like that part I don't necessarily love but again, still feel very lucky just so you know, we live close together, right?
• 11:21
  Speaker 2: so I'll offer you this because I I've come from an art background and commercial art and I was searching for pictures, pictures today online of me, of you and whatever you're not many right, there's not that many and there's, but but right now there's.
• 11:37
  Speaker 2: There.
• 11:38
  Speaker 2: You have an angle that could be cool.
• 11:40
  Speaker 2: So if you want me to take, take some so you can put them out there, the cool ones.
• 11:44
  Speaker 2: We can work on that and I won't.
• 11:46
  Speaker 3: I would hit you up on that.
• 11:48
  Speaker 3: I do, I would do it.
• 11:49
  Speaker 3: I have a concert photographer who I've worked with for a long time at the agora, who is um, is doing some stuff for me too, but I, uh, because I do it's.
• 11:57
  Speaker 3: I'm bad at it, man, because, like I, like I said, my mom didn't like having her picture taken.
• 12:02
  Speaker 3: It was just kind of one of those things that got passed down to me.
• 12:04
  Speaker 2: I don't know, you know I know I, I get it and you're in radio.
• 12:08
  Speaker 3: Yeah, I mean like I've been in it again so long that, like I premiered webcams in a studio, like that was, I was in a studio before.
• 12:16
  Speaker 3: That was a thing.
• 12:17
  Speaker 3: And then then here those came and I'll never forget.
• 12:19
  Speaker 3: Like we were in a commercial break and I forgot the webcam was running.
• 12:22
  Speaker 3: Some guys like you're just sitting in there eating subway and it's like, yeah, man, I eat lunch, you know, it's all like you know, and then all of a sudden, then the entire industry just kind of changed at that moment, you know, and it went much more visual right, right, right.
• 12:35
  Speaker 2: But I, like I said, I would do that in a second yeah, we maybe should, because yeah, because you could put some doctor and me up.
• 12:41
  Speaker 2: Ain't easy you know, I was, I was a hey.
• 12:45
  Speaker 2: It's like today you're looking cool as shit, that's for sure so here we are so all right.
• 12:50
  Speaker 2: So the first one I want to talk about like for a celebration is uh, this would just be a whiskey celebration, okay I like it.
• 12:57
  Speaker 2: It's this one here where you don't like it, like I'm like there's uh there's a we don't like it and we're gonna we initially, crown royal is, uh, generic.
• 13:11
  Speaker 2: It's crown is, um, I don't mind jim beam, but they have better stuff.
• 13:16
  Speaker 2: Okay, sure, but there's a shit ton of people drink jim beam because that's that's kind of like 90 of the market of the people like that have consistency and drink in whatever.
• 13:26
  Speaker 2: And then jack daniels.
• 13:27
  Speaker 2: And then there's crown, which is a canadian, and and crown was created for when the king royalty, right, royalty came in 1939 to canada and the united states to, you know, to convince everybody that the world was going to be in trouble.
• 13:49
  Speaker 2: Okay, when the guy from canada did 900 different batches of of whiskey and landed on crown, and that was then he put it in a bag, he put the seal on it and they gave them six cases to tour all through canada and down into the.
• 14:08
  Speaker 2: So there was six cases.
• 14:09
  Speaker 2: It was a whiskey forking, right, okay, so I'm as far as the, the whiskey and you drink it.
• 14:15
  Speaker 2: It's not the greatest, okay, in my opinion, there's people who love it and that, and that's one thing about it doesn't matter whether I like it or not.
• 14:23
  Speaker 2: But what I found is this was an ohio um barrel pick, okay, okay, and this isn't the blend with 40, 40, some different whiskies that they make yearly and then they blend to make the blend over and, over and over again.
• 14:39
  Speaker 2: This is just one of the whiskies in one of the barrels okay so this was a celebration for me, because the way this tastes it comes in a bag and it still has all the pump and all this circumstance right, but it was a celebration that it's probably one of the better whiskies I've ever tasted.
• 15:03
  Speaker 2: Is that right?
• 15:04
  Speaker 3: as far as taste goes, yes I guess it's gotta say, man, like if I was given and I could not be any more of a novice at this stuff, right, and I understand, like you and the people who view you on the regular are experts.
• 15:16
  Speaker 3: Right, I could not be any more of a novice at it.
• 15:19
  Speaker 3: But if you offer me jim beam, jack daniels or crown royal.
• 15:22
  Speaker 2: I'm going to choose the crown royal okay, so, and that's that would be my choice, and you were a bartender, so you got to go through that a lot.
• 15:31
  Speaker 3: So I have poured more washington apples than I care to remember.
• 15:34
  Speaker 3: Yeah, so crown apple, yeah a lot of that crown.
• 15:38
  Speaker 2: Well, I could tell you I've got crown caramel back there, no matter what, because if you put that with it, that's what you put that in.
• 15:44
  Speaker 2: In will you put apple, apple cider and crown caramel?
• 15:48
  Speaker 3: holy crap, buddy likes that, and then and then he's always got a bottle of crown peach in the golf bag.
• 15:53
  Speaker 2: So yeah, so that is a flavored whiskey.
• 15:55
  Speaker 2: We're into that this is not flavored.
• 15:57
  Speaker 2: This is just whiskey out of a barrel that they picked.
• 16:00
  Speaker 2: They called it elephant here.
• 16:02
  Speaker 2: Okay, is there a significance?
• 16:05
  Speaker 2: Yeah, because when you drink this you're gonna.
• 16:08
  Speaker 2: So you know, when you eat an elephant here, it's deep at the carnival and it's deep fried, it's got the sugar and everything I'm an expert, no, so I know all about okay.
• 16:18
  Speaker 2: So this basically will give you the.
• 16:21
  Speaker 2: It gives you a caramel kind of sugar sweetness, but it finishes and you actually can taste the deep fried bread aspect of an elephant.
• 16:33
  Speaker 2: It it's.
• 16:34
  Speaker 2: It's unbelievable and when I tasted this I'm surprised the bottle's not gone.
• 16:39
  Speaker 2: That's how good it is all right.
• 16:41
  Speaker 3: Well, now you talk me in cheers.
• 16:42
  Speaker 3: Well, that is good.
• 16:49
  Speaker 3: Yeah, that's um.
• 16:51
  Speaker 3: It's a little bit of a step up from just like a standard crown board, for sure, yeah and it's not flavored.
• 16:57
  Speaker 2: No, there's, no, there's no, no like, because canadian whiskey has different rules and canadians are great blenders, but they can add caramel coloring.
• 17:07
  Speaker 2: They can add.
• 17:08
  Speaker 2: They can add um.
• 17:09
  Speaker 2: They can use used barrels.
• 17:11
  Speaker 2: So a lot of crown is is aged and used bourbon barrels.
• 17:15
  Speaker 2: It's because this is where bourbon cannot be aged.
• 17:19
  Speaker 2: It has to be a new barrel so you can see the difference.
• 17:22
  Speaker 2: If you it one, it sucks all the taste.
• 17:24
  Speaker 2: You know.
• 17:25
  Speaker 2: You put it in there six, seven years and it pulls all that wood taste.
• 17:28
  Speaker 2: It pulls all those woods, the sugars and everything.
• 17:30
  Speaker 2: But it also leaves whiskey in there.
• 17:32
  Speaker 2: Then they take it up there and put it in there for seven, eight years into that same barrel and it's going to be a softer type whiskey, especially then.
• 17:42
  Speaker 2: You know you don't have the heat of kentucky pulling it out, dragging it in, pulling it out, put in the heat and the cold.
• 17:48
  Speaker 2: We're up in canada.
• 17:49
  Speaker 2: It's just freaking cold, cold.
• 17:51
  Speaker 2: I always it's a thing about canada is our most northern, coldest border.
• 17:56
  Speaker 2: Is there florida?
• 17:58
  Speaker 2: Yeah, that's, that's hard.
• 18:01
  Speaker 3: That's a hard place to live, that's for sure I have a radio friend who works up there and uh, yeah, she, uh, the cold weather is a heavy topic of conversation when I talk to her so this one I celebrate because, yeah, thanks, this rinsed out now.
• 18:25
  Speaker 2: Okay, so that one I definitely.
• 18:28
  Speaker 2: Well, I thought that if you like crown, that's even another level and it's really good, right, yeah, so there's other um type celebrations.
• 18:37
  Speaker 2: One is that you get into.
• 18:40
  Speaker 2: Now, that one was right, I believe around 70 bucks.
• 18:46
  Speaker 2: Okay, reasonably priced, especially today, man it doesn't even sound excessive because I mean, like a standard bottle crowns what 45 right, right and well, actually it's probably 55 now everything everything's gone up 10, 20 bucks and in the last year, and it's just even since the last time we are here, you're really feeling that extra price, okay, everything.
• 19:11
  Speaker 2: So this next one is really cool because this is something that you'd save for, like your friends coming over and you're all getting together and you want to have a special pour.
• 19:28
  Speaker 2: Maybe you're doing your fantasy baseball draft or your whatever, and it's not what everybody's gonna drink, but this is something you'd be like, dudes, this is what we want to do to kick off the season, or this is what it's like a kickoff special pour.
• 19:44
  Speaker 2: And this is a chicken cock, shanta claire and it is.
• 19:49
  Speaker 2: It is finished, finished.
• 19:52
  Speaker 2: It's a bourbon, finished in cognac barrels okay so it has a cognac finish.
• 19:58
  Speaker 2: So they basically now finished bourbons a lot of times.
• 20:02
  Speaker 2: Now this one will run you around it's, I believe, started out at 299 and right now it's 199 a bottle.
• 20:10
  Speaker 2: Yeah, for a bottle.
• 20:11
  Speaker 2: Now this one.
• 20:12
  Speaker 2: We know the guy who is responsible for the, the blending of these barrels, and also the distiller for chicken cock, greg schneider.
• 20:22
  Speaker 2: So that's really kind of cool.
• 20:24
  Speaker 3: Um, we had ann dimick from oh hlq um on and she liked us talking about the conspiracies yeah, I saw that she was like conspiracies go and I was like, wow, we'd be here all night.
• 21:22
  Speaker 3: Yeah, and conspiracies.
• 21:24
  Speaker 2: So this one is really nice because it's a finish.
• 21:28
  Speaker 2: So this is more like, um, your everybody's gonna sit around, they're gonna nose it, they're gonna taste it and they're just gonna.
• 21:35
  Speaker 2: This is that's what you want to do.
• 21:37
  Speaker 2: This is your special bottle for your friends, and when you get together, like you know, it's not just uh, what everybody's gonna be drinking while they're drafting.
• 21:45
  Speaker 2: Right, you know, you know, a lot of times I find, when I'm doing something fun, I just want something that I don't have to think about.
• 21:51
  Speaker 2: Yeah, but this is like, oh, the draft's over, let's, let's cheers, you know, kind of thing.
• 21:57
  Speaker 1: Uh, it's really different.
• 22:02
  Speaker 1: Yeah, I was gonna say it's it's.
• 22:04
  Speaker 2: It has a unique scent to it yeah, it picks up some of that cognac and it's like, uh, yeah it's not real sweet no yeah, I would.
• 22:14
  Speaker 3: I would describe it as the opposite of that.
• 22:20
  Speaker 2: But there you go Now the no, it's a little, it tastes sweeter.
• 22:25
  Speaker 2: Oh yeah, then.
• 22:27
  Speaker 3: I gotta tell you it tastes different than I thought it would.
• 22:30
  Speaker 2: Based off of the no's.
• 22:30
  Speaker 2: Yeah, I agree.
• 22:32
  Speaker 3: Like I expected it to be stronger tasting, actually there's almost now.
• 22:38
  Speaker 2: Now, if you smell it, there's almost like a gingerbread.
• 22:41
  Speaker 3: There's a little.
• 22:42
  Speaker 3: It's definitely a lighter taste than the scent would.
• 22:46
  Speaker 2: Right, right, right, right, right.
• 22:47
  Speaker 2: And that's one of the really good things about a good whiskey is that one.
• 22:55
  Speaker 2: It goes, it gives you enough spice or enough peppery flavor, but it doesn't overpower any of the flavor, you know.
• 23:05
  Speaker 2: Yeah, so if something's too hot, you're like all you taste is the heat.
• 23:10
  Speaker 2: There's no flavor.
• 23:11
  Speaker 2: These, these really give you the flavor.
• 23:13
  Speaker 2: And then the other thing a more expensive whiskey does is it stays the taste lasts longer, like it's.
• 23:22
  Speaker 2: It's like if you, if you like, a lot of times when you're drinking something, just at the end of the like let's just say it's a hard day and you're not drinking but you just want something to relax you have one pour, you want to be like finished with that and you go upstairs and by the time you brush your teeth you still taste it.
• 23:37
  Speaker 2: Yeah kind of thing.
• 23:39
  Speaker 2: You know what I mean?
• 23:39
  Speaker 2: Yeah, it definitely hangs.
• 23:47
  Speaker 3: Yeah, yeah, like that.
• 23:48
  Speaker 3: Yeah, I was a fan of that one Then getting married, having having a child, whatever.
• 24:02
  Speaker 2: There's those kind of bottles and that this is, this is, this is it, and it goes into a dusty.
• 24:10
  Speaker 2: What a dusty is is people in the way it works is.
• 24:15
  Speaker 2: You wouldn't think there's a lot, but, like in Kentucky, I know Brad Bond's from Revival, a vintage bottle shop in Covington, and they have this vintage bottle shop and he goes around to all the places and he needs a tax stamp in in tax.
• 24:33
  Speaker 2: He's had that and he need.
• 24:36
  Speaker 2: He'll buy different vintage bottles and then he likes to like, on a Friday, open up a bottle and sell it for $5 or $10 a pour really reasonable for something that could be hundreds of dollars a book for a pour, right.
• 24:51
  Speaker 2: So this one Super Nash got us.
• 24:55
  Speaker 2: It's the Americana collection.
• 24:57
  Speaker 2: This is JW Dant.
• 24:59
  Speaker 2: Now, jw Dant, their family sold to Heaven Hill when they they were I mean, they started like at the same time as Jim Bean.
• 25:11
  Speaker 2: Okay, jw Dant formed his still in a log.
• 25:16
  Speaker 2: He, he, he've hollowed out a log and made a still out of it.
• 25:21
  Speaker 2: That's how it started.
• 25:22
  Speaker 2: He was out of a old hollowed out log.
• 25:25
  Speaker 2: That's how he made his still.
• 25:26
  Speaker 2: But when the family evolved and evolved and came out of prohibition.
• 25:33
  Speaker 2: And then, whatever, the family was so big and had been mixing with the Bean family that everybody couldn't get along.
• 25:42
  Speaker 2: So they basically sold every aspect of the rights to Heaven Hill, which is another distiller.
• 25:50
  Speaker 2: That makes Elijah Craig.
• 25:51
  Speaker 2: It makes some Evan Williams.
• 25:55
  Speaker 2: Yeah, I've had that, yeah, so that's the.
• 25:57
  Speaker 2: They own JW Dant now, okay, but when the, when the family, after the family sold, now logs, still distillery is the new distillery.
• 26:08
  Speaker 2: It's owned by Wally Dant but they're not allowed to do anything of their families because Heaven Hill has all the rights.
• 26:15
  Speaker 2: But so Heaven Hill still makes JW Dant even though the Dant family has their new distillery and everything.
• 26:21
  Speaker 2: But that's just how it works in the world.
• 26:23
  Speaker 2: Maybe someday it'll go home, but the dispute was not.
• 26:29
  Speaker 2: There was a dispute, so I don't think it's going home.
• 26:31
  Speaker 2: But this one is from 1968.
• 26:34
  Speaker 2: I've already drank it, so it's safe, okay.
• 26:36
  Speaker 2: So the way you could tell a dusty, when you open it, the first thing you want to do is look at color, okay, and you want to make sure there's no cloudiness and you could tell right away.
• 26:48
  Speaker 2: That's that rich and clear.
• 26:50
  Speaker 2: This is something you want to save for a really special occasion.
• 26:54
  Speaker 2: It's.
• 26:54
  Speaker 2: Someone saved this bottle.
• 26:56
  Speaker 2: It's got the.
• 26:57
  Speaker 2: This is at the time when they were doing a lot of decanters and whatever.
• 27:00
  Speaker 2: But it's a different collection.
• 27:02
  Speaker 2: It was, but it's 1968.
• 27:04
  Speaker 2: And this is what you call it, the ultimate dusty.
• 27:10
  Speaker 2: It comes from a different time period and they made they were growing different grains.
• 27:18
  Speaker 2: They were, they were.
• 27:22
  Speaker 2: You know what.
• 27:23
  Speaker 2: There was no such thing as GMO corn Right.
• 27:27
  Speaker 1: So it's a whole different time.
• 27:29
  Speaker 2: The water that they were using, you know, probably at the time it wasn't, you know, quite as polluted.
• 27:34
  Speaker 2: You know what I mean.
• 27:35
  Speaker 2: The whole aspect of how they were making it back then is completely different, and you're going to be able to, I'm going to, you know, cheers to this man.
• 27:44
  Speaker 2: This is something that you want to bring out on one of those really special occasions.
• 27:47
  Speaker 2: It's not high proof, I believe it's like 86 proof.
• 27:51
  Speaker 2: So it's not.
• 27:51
  Speaker 2: You know I'm not killing you with 110 or whatever, but, yeah, I want to know what you think of this.
• 27:56
  Speaker 2: And what is that?
• 27:58
  Speaker 2: The nose on it is exactly what a lot of old whiskey smell like.
• 28:03
  Speaker 2: That are really good.
• 28:06
  Speaker 3: Yeah, that's different too, I've never had something that tasted like that.
• 28:12
  Speaker 3: Yeah, that's, that's different like tons of cherry.
• 28:16
  Speaker 2: You get some cherry in there.
• 28:18
  Speaker 3: I'm bad at the palette thing, but I but I understand the avenue you're in there.
• 28:24
  Speaker 3: I'm not sure that's what I would have pulled, but like I understand the avenue there and yeah, that is a different flavoring than I was, that's pretty good.
• 28:34
  Speaker 2: Yeah, I mean, it's pretty good.
• 28:37
  Speaker 3: And I understand that, being for a, I feel bad you're pulling it out for me, but yeah, I could understand how that could be a special occasion taste.
• 28:46
  Speaker 2: Yeah, I mean, it's something that and then history has removed a majority of it because people have drank it or it's been.
• 28:56
  Speaker 2: You know the compromise, but this is what you what.
• 28:59
  Speaker 2: These are one of the fun times.
• 29:02
  Speaker 2: You know the special things when you get to actually taste something.
• 29:05
  Speaker 2: Yeah, that's good, you know.
• 29:08
  Speaker 2: I absolutely think that that this is one of the better dusties.
• 29:11
  Speaker 2: But, knowing Brad Bonds from revival, vintage, vintage spirits were friends, and having a friend that is basically purchasing all the vintage bottles in that he can possibly get and then sharing them with you.
• 29:28
  Speaker 2: I've tasted it in 1912, scotch and 19,.
• 29:31
  Speaker 2: All the Pappy Van Winkles, which is like the premier thing of what everybody searches for now the Pappy Van Winkle 15.
• 29:41
  Speaker 1: It's like that is those are special bottles for everybody.
• 29:44
  Speaker 3: I watched the documentary.
• 29:45
  Speaker 2: Right, right and yeah so, but he has like 1947, stitzelweller and that's where Pappy was made, before they closed the Stitzelweller distillery and then reopen it at Buffalo Trace.
• 30:05
  Speaker 2: Buffalo Trace bought up the stock and then started distilling for the Van Winkles, and I mean the stuff you get to taste is unbelievable.
• 30:15
  Speaker 2: And it's funny going there with him.
• 30:17
  Speaker 2: You're going.
• 30:18
  Speaker 2: This is, this is a celebration.
• 30:20
  Speaker 2: You're celebrating just the fact that you get to taste this stuff.
• 30:24
  Speaker 2: You know what I mean.
• 30:24
  Speaker 3: It's rare, yeah, so yeah, it was really good.
• 30:33
  Speaker 2: So now the ultimate celebration is coming up, march 17th.
• 30:43
  Speaker 3: St Patrick's Day yes.
• 30:47
  Speaker 2: And, like you said, I was talking with Ann Dimick of OHLQ.
• 30:52
  Speaker 2: She's like funk, she's mentioning funk, but this one didn't have funk.
• 30:59
  Speaker 2: I mean I would say that is pretty.
• 31:01
  Speaker 2: That like almost is like a candy.
• 31:03
  Speaker 2: You know what I mean?
• 31:04
  Speaker 3: That's so good.
• 31:05
  Speaker 3: Yeah, like again, funk wouldn't be the way I would go there.
• 31:08
  Speaker 3: For me and not knowing the terminology even a little, for me it was more clean than anything Like almost everything's out of the way except for whiskey.
• 31:21
  Speaker 2: It's not what you expected to come out of that bottle right?
• 31:24
  Speaker 3: No, for sure, and it's yeah again.
• 31:28
  Speaker 3: It was much.
• 31:29
  Speaker 3: It just a strong whiskey flavor, but kind of like almost subtle, in the same way where it's not.
• 31:38
  Speaker 3: You know some things like feel heavy when you're drinking.
• 31:40
  Speaker 3: Right, right, right, it just doesn't.
• 31:42
  Speaker 3: That, doesn't feel heavy at all.
• 31:43
  Speaker 3: That's.
• 31:45
  Speaker 3: Yeah, that was pretty good.
• 31:47
  Speaker 2: All right, so this is so.
• 31:50
  Speaker 2: Anne was talking about how the majority of whiskey consumed on St Patrick's Day is Jameson you know, Jameson, especially today, is even more embedded in the Irish whiskey aspect.
• 32:06
  Speaker 2: But there's Tyler Moore, do I mean?
• 32:08
  Speaker 2: There's a lot of different.
• 32:10
  Speaker 2: What would you say?
• 32:11
  Speaker 2: There's, you know, bushmills, you know there's some Irish whiskey that people you know.
• 32:16
  Speaker 2: But the people who make Jameson and I got to remember this because Middleton Distillery in Ireland, okay, they have come out in response to, like, what happened with Bourbon, with a couple other brands.
• 32:38
  Speaker 2: Okay, they got their own Middleton brand, which I saw.
• 32:41
  Speaker 2: But they also have Redbreast and people love Redbreast.
• 32:44
  Speaker 2: So when I was at this thing on Sunday, right here, this is Redbreast cast strength.
• 32:53
  Speaker 2: I'm just going to give you a little.
• 32:55
  Speaker 2: But I had, kevin, oh yeah, look at that.
• 33:01
  Speaker 2: Yeah, the master distiller, sign it for me and I purchased this bottle.
• 33:06
  Speaker 2: This bottle, I believe, was 139.
• 33:11
  Speaker 3: So don't drop it.
• 33:12
  Speaker 2: No, it's not like I'd run out of whiskey.
• 33:17
  Speaker 3: Yeah, I was going to say you got more than a few.
• 33:19
  Speaker 2: I don't want you to drop it, but if you have, you know I'm not going to cry.
• 33:22
  Speaker 2: But yeah, but this one we're going to open up because you're here in the month of March and this is if I can open it up.
• 33:32
  Speaker 2: Let's see, that's like going the wrong way.
• 33:34
  Speaker 3: They want to do that before the pod started.
• 33:36
  Speaker 3: You know a little prefab.
• 33:38
  Speaker 3: I've had this happen you got to learn from them cooking shows.
• 33:40
  Speaker 3: You ever noticed that, man, the food's already in them?
• 33:42
  Speaker 3: Little bowls for you.
• 33:43
  Speaker 2: I mean Brian Regan pointed out, and everybody can do it.
• 33:46
  Speaker 2: Come on, my meals should be working here.
• 33:49
  Speaker 3: Yeah, they really should be.
• 33:50
  Speaker 3: So you know you started to say St Patrick's Day.
• 33:53
  Speaker 3: The bulk of what gets you know consumed would be like Jameson and the like is.
• 33:57
  Speaker 3: Is that, is that bad?
• 33:59
  Speaker 3: Is Jameson now like considered to be a dirty word?
• 34:02
  Speaker 2: No, jameson.
• 34:03
  Speaker 3: In my opinion, they've come out with different there's plenty of them now, but it's the same old aspect of I drank that shit for years, man, jameson and Ginger, ale like up and down Garfield, you know Boulevard and Garfield Heights, man, I must have drank every bar out of that stuff for the longest time.
• 34:20
  Speaker 3: Man, like it's one of those things right.
• 34:23
  Speaker 2: So was that your jam?
• 34:24
  Speaker 2: Just Irish whiskey?
• 34:25
  Speaker 2: Like that taste.
• 34:27
  Speaker 3: So here's the thing about Irish whiskey.
• 34:29
  Speaker 3: Man is like, yeah, for the longest time Jameson and Ginger was like my drink, like that's what I drank, right.
• 34:33
  Speaker 3: But then something happened to me with it where I could go into a bar and I would order a PBR and if we were going to do shots of Jameson, somebody like, hey, man, let's get a PBR and a shot of Jameson, right, and I could always tell, but the first one if I drank the first one and I was like, oh yeah, I was going to drink the rest of that bottle that night and we're going to black out, right.
• 34:55
  Speaker 3: But then there's also things sometimes with with Irish whiskey where I could go into a bar ready to drink that night and take one sip of it and be like it ain't tonight, like it has one.
• 35:06
  Speaker 3: Jameson does kind of have one of those flavors to it where it's like, if I'm, if that's what I want, then I want all of it, and if it's not what I want, then I don't want it anywhere near me.
• 35:16
  Speaker 2: So with with Beam, they got Jim Beam.
• 35:19
  Speaker 2: Okay, they came out with old tub for a while, which I really loved.
• 35:22
  Speaker 2: It's a, it's a one dimensional.
• 35:24
  Speaker 2: If you like the taste, you don't have to think about it, it's just tastes good.
• 35:29
  Speaker 2: And the same thing with Jameson.
• 35:30
  Speaker 2: Like you said, you know the taste, you know whether it's you know what you're getting, know it really sucks is that the night that that happens for me.
• 35:37
  Speaker 2: When it's not happening, I still have a podcast.
• 35:41
  Speaker 3: I back off but at that point.
• 35:43
  Speaker 3: But yeah, yeah.
• 35:45
  Speaker 2: But with this, um, knob Creek was like Knob Creek Bakers, bookers are, and um, basil Hayden are all Jim Beam products that were like taking the same thing and aging it longer and picking out the sweet spots of the, the Rick house to make the best, or making a cast strength you know where.
• 36:08
  Speaker 2: And red breast came out from, uh, middleton, and that's who makes it.
• 36:16
  Speaker 2: I mean, they may it's the Jameson people make this, but this is upper level.
• 36:21
  Speaker 2: Fifth, like I have the, the red breast, 15 year and I've got, or 12 year and I've got this and I love it.
• 36:28
  Speaker 2: Um, but it's, it's a pot still.
• 36:30
  Speaker 2: It comes from Ireland.
• 36:31
  Speaker 2: It's completely different, but it's similar to Jameson.
• 36:34
  Speaker 2: So I'm excited for you to try this.
• 36:36
  Speaker 3: Yeah, I was a big fan of Jameson for a long time.
• 36:40
  Speaker 2: Now, this is this is the most potent.
• 36:43
  Speaker 2: These next three are going to be potent, so I'm just going to keep you at a.
• 36:47
  Speaker 2: Yeah, I got an early morning, yeah, yeah.
• 36:52
  Speaker 3: So we drank a bottle of a of Jameson 12 year for the Super Bowl on my house.
• 36:55
  Speaker 3: Actually, that's what we had.
• 36:57
  Speaker 2: They had the 15 on the thing and it was like so good If the cinnamon flavors that were there, I mean like CT was going to, ct is like I'm buying that, he's like I'm just getting that because they were sampling and the sampling was awesome, awesome, I was able to sample this, but cheers.
• 37:18
  Speaker 2: This is this is this is what you want to do If you just want to sit back when you're not not out at the bars.
• 37:26
  Speaker 3: Yeah, a little bit different.
• 37:27
  Speaker 3: Yeah, yeah, it has that Iris whiskey bite.
• 37:36
  Speaker 3: Iris whiskey for me always seems to bite a little deeper in the throat, which to give the podcast listeners a pull quote to run with.
• 37:46
  Speaker 3: But it does right.
• 37:49
  Speaker 3: Like Canadian whiskey always felt like this is probably the wrong word, but like I don't know, it always came off a little smoother to me.
• 37:58
  Speaker 2: Yeah, because they're doing that.
• 38:00
  Speaker 3: and those, those aid, those used barrels now where I wish whiskey always felt like you're earning that shit.
• 38:06
  Speaker 3: You know what I mean Like there's a little bit more burn in it.
• 38:09
  Speaker 3: It's you know what I mean.
• 38:10
  Speaker 3: But you're going to earn it a little bit but you're happy with it in the end.
• 38:14
  Speaker 2: Now the difference of Canadian whiskey a lot of times is still corn wheat, corn rye and barley okay, which is very similar to bourbon.
• 38:26
  Speaker 2: You know, you can make a bourbon mash bill and put it in a used barrel.
• 38:29
  Speaker 2: Then you got to call it an American whiskey, but it's still the same, distillate just how you aged it.
• 38:36
  Speaker 2: But this is all malt, this is malted barley.
• 38:41
  Speaker 2: That's what scotch is.
• 38:43
  Speaker 2: All right, that's what this is.
• 38:45
  Speaker 2: Now they will do different things.
• 38:47
  Speaker 2: I mean, they will do different variations of it.
• 38:51
  Speaker 2: You know, they can put some corn in there or whatever, but for the most part, when you're talking about scotch or Irish whiskey, you're talking about 100% malted barley.
• 39:00
  Speaker 2: So she said Kevin O'Garman, thank you Anne.
• 39:06
  Speaker 2: So because that's who signed the.
• 39:08
  Speaker 2: Oh, you know, and I'm not an Irish whiskey expert.
• 39:12
  Speaker 2: So it was really cool that the state of Ohio went over there, picked the barrels and then did this huge giant event that we were talking about, and then they bring back this fantastic whiskey.
• 39:22
  Speaker 2: I mean I spent too much.
• 39:25
  Speaker 2: There's no doubt I don't know the Irish whiskey people for them to be giving me samples yet, but I met a good amount of them and what's great about meeting people in the industry is.
• 39:36
  Speaker 2: They're so nice and kind and they're all about a good time, and so this celebration is something that definitely, although now I have a place to keep going Cleveland on the rocks which is Matt Lies, and he does a podcast up in Cleveland and he likes to drink a lot more than that, but we go up there now all the time, for this will be the second, all the time, second year in a row, for St Patrick's Day, so I'm actually out on St Patrick's Day drinking again.
• 40:10
  Speaker 1: Yeah, man thanks.
• 40:11
  Speaker 2: I haven't done that for probably 20 years.
• 40:14
  Speaker 2: In the last two years.
• 40:17
  Speaker 3: I had not such a great experience with it last year.
• 40:19
  Speaker 3: Well, I know how that can go and, yeah, it got a little away from me last year.
• 40:23
  Speaker 2: but that's but whiskey.
• 40:25
  Speaker 2: We'll get them this year.
• 40:26
  Speaker 2: Or whiskey or alcohol can get away from you, but we always just try to do our best, right?
• 40:32
  Speaker 3: Yeah, man, you get right back up on the horse the next day All right so there you go.
• 40:37
  Speaker 2: So that one you liked, yeah, and that's that's cash strength.
• 40:41
  Speaker 2: So, right there, I do enjoy that.
• 40:44
  Speaker 2: All right, okay, this is a special bottle.
• 40:50
  Speaker 2: If you can pass the one over there, that is for special.
• 40:54
  Speaker 2: This is like what happens when this is, for instance, this is a bottle you break out.
• 41:00
  Speaker 2: This is the mixtures.
• 41:02
  Speaker 2: It's cast strength, but it came straight from the barrel.
• 41:05
  Speaker 2: I went to the distillery, I filled my own bottle from the barrel and then put the label on and it's my batch.
• 41:16
  Speaker 3: Oh, that's kind of awesome.
• 41:17
  Speaker 3: That's a cool experience.
• 41:19
  Speaker 2: Yeah, and because we were, we podcasted with the master distiller and the master blender and the owner.
• 41:27
  Speaker 2: They sent us over there and, very kindly, let us do this.
• 41:32
  Speaker 2: We didn't even expect it.
• 41:34
  Speaker 2: All of a sudden we were doing it.
• 41:36
  Speaker 3: Yeah, that's a cool experience.
• 41:37
  Speaker 3: That's some of the yeah.
• 41:38
  Speaker 2: So look at the bottles really, so you get this really nice you know thing and then you got the bottle.
• 41:43
  Speaker 2: I mean, you got the bottle, it's got your name on it and everything, but this is what you share with and celebration with friends.
• 41:54
  Speaker 3: This, to me, is what a whiskey bottle looks like.
• 41:56
  Speaker 3: When I think about a writer sitting down and like writing the classics and like they drank too much, you know what I mean.
• 42:02
  Speaker 3: This is exact that's what I always think the whiskey bottle looks like.
• 42:07
  Speaker 2: And this is Mixtures and it originated in Pennsylvania but then was reopened in Keduck in Kentucky and they were known for their rye.
• 42:16
  Speaker 2: Okay, but this is the Fort Nelson Reserve, it's a bourbon and that pot still is their famous pot still.
• 42:24
  Speaker 2: They got the picture on there so it's but they've got the actual pot still at their distillery.
• 42:31
  Speaker 2: That just is over there.
• 42:32
  Speaker 2: And then they basically made this gigantic version of it which now runs, but it looks exactly like that, but it's probably 10 times bigger than the original one.
• 42:44
  Speaker 2: Oh shit, that's kinda cool so this one, like I said, is something that when you've got somebody that you know you want to hang out and you're just friends and whatever, you open this up and cheers man, because it's been, I'm willing to.
• 42:58
  Speaker 2: I want to share this with you.
• 43:00
  Speaker 2: So this is like a little bit of a share between you.
• 43:04
  Speaker 2: Know that's the celebration.
• 43:06
  Speaker 2: You know two friends getting together that want to do something and want something a little bit special.
• 43:11
  Speaker 2: So you got that.
• 43:13
  Speaker 3: I'm just trying to get a little perfume drunk personally, but I in a sense like things are starting to kind of run together for me a little bit.
• 43:21
  Speaker 2: But if you so, when you're doing the nosing right, do this smell at the bottom what you normally?
• 43:26
  Speaker 2: But then go to the top.
• 43:29
  Speaker 2: Okay, go to the top, you can pull those carmels, those rich carmels, out of there.
• 43:36
  Speaker 2: Right, so it's.
• 43:37
  Speaker 2: And then did you know you have a dominant nostril.
• 43:41
  Speaker 3: So there's one time I know I can breathe out a one better in the winter than the other but if you do this you have to determine, because it'll switch.
• 43:50
  Speaker 2: But mine right now is definitely in my left nostril, where I use smell better.
• 43:54
  Speaker 2: I feel like it's my right one there.
• 43:55
  Speaker 2: You go the top of it, though, if you just smell.
• 44:01
  Speaker 2: That's where you pull out all those carmels and everything.
• 44:04
  Speaker 3: I will agree.
• 44:05
  Speaker 3: It starts to smell better as you go up for me, I prefer it out there.
• 44:09
  Speaker 3: Oh God, again, much like I said about the one that came in the decanter flavor profile doesn't necessarily fit what the nose is going to tell you you're going to get.
• 44:28
  Speaker 3: Right, I mean, and then actually this was the best pleasant surprise thus far.
• 44:33
  Speaker 3: Yeah, yeah, I like that.
• 44:36
  Speaker 3: I like the flavor of that.
• 44:38
  Speaker 2: Yeah, I mean, and all these, you know the price, you know, is, you know, a little bit higher up there, but when you're dealing with, you know, wanting to celebrate that's, is it any different than what?
• 44:55
  Speaker 2: Was it?
• 44:55
  Speaker 2: If you, oh, starberry, remember Starberry?
• 44:58
  Speaker 2: Yeah, starberry, basically, was giving you the quality that you got in Nike, and he gave us a line of clothing and shoes that were like, instead of you know, 80, 90, 100 bucks at the time, he was doing it for $35 and a hoodie for $16.99 instead, and it had his logo.
• 45:18
  Speaker 2: And it didn't succeed, right, because people want to spend the money, because that is a status thing, right?
• 45:26
  Speaker 3: And there's we've been taught that a certain dollar entry point equals quality, right and like, and definitely corporations, plenty of them have figured out that you can set a customer base depending on where your dollar amount is right, because and again, like, this is a hobby where you're looking for people and I could not be any further away from this but you're kind of looking for people who are seasoned in it, right, and like it's not.
• 45:52
  Speaker 3: Like that bottle of whiskey is not for everybody, like it isn't it's for people who have a deep appreciation, right, it kind of feels that way.
• 46:01
  Speaker 2: Well, put it this way it's for you get, you collect your your whiskey.
• 46:06
  Speaker 2: But whiskey is about 100%.
• 46:09
  Speaker 2: It's more about the people you're spending time with than it is about the whiskey itself.
• 46:16
  Speaker 2: You know what I mean.
• 46:17
  Speaker 2: So it's more for friendship.
• 46:20
  Speaker 2: You know what I'm saying.
• 46:21
  Speaker 2: That's really why I love this.
• 46:23
  Speaker 2: Part of it is to get to meet the people out there, and I rarely find when I'm out in the field in the United States.
• 46:33
  Speaker 2: I just I don't find mean people in this industry.
• 46:37
  Speaker 2: I don't find mean people at whiskey festivals.
• 46:40
  Speaker 2: These are people who work hard and they enjoy the spoils of.
• 46:46
  Speaker 2: You know the whiskey, but the people, but the people who make it, have this passion to take those grains.
• 46:53
  Speaker 2: You know stuff that would spoil and that's why whiskey was invented in the first place.
• 46:59
  Speaker 2: It's like you grow a bunch of corn.
• 47:00
  Speaker 2: To ship it in these mass amounts is expensive, but if you distill it down and you sell it or trade it as whiskey, it's way, way more, yeah, it becomes a different thing.
• 47:13
  Speaker 2: Yeah, and that's why they did it, because it does it's way to take the excess corn and turn it into your, into money or you know that kind of thing.
• 47:22
  Speaker 2: All right, so we're at the last, the last bottle, and we're really close, so we'll finish up with this.
• 47:27
  Speaker 2: I wanted to share this.
• 47:31
  Speaker 2: This is something that I share with people.
• 47:34
  Speaker 2: I love this brand.
• 47:35
  Speaker 2: This brand is a $335 brand.
• 47:38
  Speaker 2: Okay, old Carter, it is a unique couple who basically went around and purchased high end, really good barrels and formed a company where they mixed them together, batch them and put them out in batches.
• 48:01
  Speaker 2: I like this brand straight across everyone, but this, this batch nine, is at a level of the best.
• 48:10
  Speaker 2: I'd say it's in the top five whiskies I've ever tasted and I have it.
• 48:17
  Speaker 2: So I'm like this is something that when you've got a, when you have your favorite brand, you celebrate with people because it's your favorite one, right?
• 48:29
  Speaker 2: So you can pull this out for anything.
• 48:31
  Speaker 2: If people are over for a birthday and someone really loves bourbon, you can be hey, you got to taste this right.
• 48:38
  Speaker 2: Or this could be a special occasion bottle, you know any kind of special occasion bottle.
• 48:43
  Speaker 2: And the last thing I'll say is we were talking about Blanton's.
• 48:45
  Speaker 2: Blanton's although it's not, in my opinion, like all worth all the hype of what that bottle is they have a dump date on it, so a lot of people love to buy that bottle so that they can.
• 48:58
  Speaker 2: That dump date matches up with their wedding, or that dump date, yeah.
• 49:04
  Speaker 1: So you see a lot of people in search of they're always in search of.
• 49:08
  Speaker 2: So that's a great, that's a great bottle.
• 49:09
  Speaker 2: But this one here is what we'll finish off and celebrate.
• 49:15
  Speaker 2: Did you pour it?
• 49:16
  Speaker 2: Did you get a?
• 49:17
  Speaker 3: bottle.
• 49:17
  Speaker 3: Yeah, I washed it out.
• 49:18
  Speaker 2: I need some water in there, because this one this is by like right now, at the moment of what I have is the best I have, so I wanted to show you.
• 49:25
  Speaker 2: Really Wow.
• 49:28
  Speaker 3: It's impressive considering how much stuff you have in here.
• 49:31
  Speaker 2: As far as taste, that's a barrel strength, so it's hot, but this one is like Ooh.
• 49:42
  Speaker 3: Yeah, it's a ooh one.
• 49:43
  Speaker 3: Well, that's interesting.
• 49:45
  Speaker 3: Yes, I like the way that smells a lot.
• 49:49
  Speaker 2: That's probably my favorite smell tonight I, and it gets even better when you drink it.
• 49:55
  Speaker 3: That's my yeah, that's my favorite smell of the evening.
• 49:57
  Speaker 3: For sure, that tastes like or smells like food.
• 50:02
  Speaker 2: So the proof on this, just to let you know before we do it is a hundred and thirty two point eight.
• 50:10
  Speaker 2: So it's the highest proof, but it's not.
• 50:15
  Speaker 2: There's no way.
• 50:16
  Speaker 2: You're going to do this and you're going to go.
• 50:18
  Speaker 1: That doesn't that doesn't work like hundred thirty two no-transcript.
• 50:29
  Speaker 2: Yeah, you've got the heat right, not the pepper, but it's just what do you?
• 50:36
  Speaker 2: What's that flavor?
• 50:36
  Speaker 2: Butterscotch caramel.
• 50:39
  Speaker 2: Yeah definitely heat to it though it's a yeah oh at that level, but it's not, as it's not, undrinkable, no, I would.
• 50:48
  Speaker 3: I would agree with that.
• 50:49
  Speaker 2: Warms you up inside right.
• 50:51
  Speaker 3: Yeah, that to me.
• 50:52
  Speaker 3: That's Christmas morning right there, yeah that's an old.
• 50:54
  Speaker 2: just exactly, it's an ultimate sipper fireplace slow cigar, oh yeah winter morning.
• 51:01
  Speaker 2: So you like to do cigars.
• 51:05
  Speaker 3: So again, much like whiskey.
• 51:06
  Speaker 3: I don't know shit.
• 51:08
  Speaker 3: You know what I mean.
• 51:09
  Speaker 3: I'm, I like them.
• 51:10
  Speaker 3: As a golfer on the golf course, I love them.
• 51:14
  Speaker 3: You know what I mean.
• 51:16
  Speaker 3: Like it's one of those things like no, yeah, sit in the cart for cocktails deep shooting 120, furious about it, but a nice cigar and a good and a good drink there, like that's, that's my favorite way.
• 51:29
  Speaker 3: Or out on the patio Friday night she's got a bottle of wine open, maybe a cigar right there.
• 51:36
  Speaker 3: I'm not necessarily a daily guy, but again, we're celebrating doing something.
• 51:42
  Speaker 3: Or the golf course.
• 51:44
  Speaker 2: There's something about a cigar playing 18 holes of golf that just kind of go it's, there's a place for it, yeah, and so the one thing that I never liked about cigars, but I wouldn't know a good cigar from a bad one.
• 51:56
  Speaker 3: Like I didn't know, I could not know less.
• 51:58
  Speaker 2: I'm pretty much right there with you.
• 52:00
  Speaker 2: I'll usually now when you, when you go into a bourbon place and you ask them, they will lead you to some damn good cigars, Okay so yeah well, they go hand in hand, Right right, but one of the things about cigars is it's a little bit, there'll be a little bit bitterness.
• 52:21
  Speaker 2: So it a lot of times when you're drinking a bourbon with a cigar, the cigar flavor brings out the sweetness of a bourbon, like the calm, the it comp, the.
• 52:32
  Speaker 2: It doesn't complement it, it accentuates the flavor of the bourbon because of the cigar has that little bit of bitterness.
• 52:40
  Speaker 3: My buddy's a big fan of dipping the tip of his cigar in some to his whiskey, yeah, yeah he's a big fan and there's a lot of soaked bourbon, soaked cigars and whatnot, but over the last.
• 52:53
  Speaker 2: So I never liked the fact like, if I smoke a cigar, what I don't like about it is not while I'm smoking.
• 52:59
  Speaker 2: It's the next morning.
• 53:00
  Speaker 2: Yeah, I guess that's right.
• 53:02
  Speaker 2: So I found a thing called caper dry and it's basically a little wood insert and it basically evens out how much smoke you can pull in, okay, and then it also keeps your saliva from wetting the end of the cigar, okay.
• 53:24
  Speaker 2: So when you get it near the end it's all wet and it's whatever.
• 53:27
  Speaker 2: So it seems not right.
• 53:28
  Speaker 2: Yeah, it seems to take away that aspect.
• 53:32
  Speaker 2: So I've that's, that's changed things for me.
• 53:34
  Speaker 2: So where I used to be a one or two times a year, I think maybe five or six times a year, you know what I mean, kind of guys with cigars.
• 53:42
  Speaker 2: But I don't, I'm not, I'm right, right there with you.
• 53:44
  Speaker 3: For me it's Christmas Eve, she's happened.
• 53:46
  Speaker 3: Presents for the kids, they're everybody's asleep.
• 53:49
  Speaker 3: Yeah, two drinks, a quick cigar out on the patio, merry Christmas.
• 53:54
  Speaker 2: Yeah, come in, look at the calmness of the Christmas tree.
• 53:58
  Speaker 2: Yeah hey.
• 53:59
  Speaker 3: Yeah, and then that's just kind of.
• 54:01
  Speaker 3: That's the there's.
• 54:02
  Speaker 3: Cigars are moments for me, versus like a full blown habit.
• 54:07
  Speaker 2: Well, put it this way Thank you so much for coming tonight.
• 54:11
  Speaker 2: It was a nice having me having you is a moment for me, and I know.
• 54:16
  Speaker 2: I know, but it's still it is.
• 54:21
  Speaker 3: I always feel a little bad because, like, I just feel, like you know again, this is your demo with some high quality stuff and I, you know I enjoyed it, but I just feel like there are people who may would maybe appreciate it at a different level, and so I always feel a little guilty when you're pulling out your stash for me.
• 54:37
  Speaker 2: No, because I have a stash for everybody.
• 54:39
  Speaker 2: There's so much.
• 54:41
  Speaker 3: This isn't this little, I'm not drinking it I was gonna say well there have to be.
• 54:48
  Speaker 3: You gotta know that, right.
• 54:49
  Speaker 3: Like you know, you're not ever getting to the end of it.
• 54:51
  Speaker 3: Right, the only?
• 54:52
  Speaker 2: way is.
• 54:52
  Speaker 2: If the world ends as we know it, I'll just sit down here and start a fire in that fireplace that hasn't had one in ever it works.
• 55:00
  Speaker 3: But there are ways to write out the end of the world.
• 55:02
  Speaker 3: Yeah, that's how it is.
• 55:03
  Speaker 3: You know what I mean.
• 55:04
  Speaker 2: Or maybe just pull it all out on the patio and just wait, all right, so thank you everybody for joining us.
• 55:13
  Speaker 2: Oh, let's see, brian, what do you have?
• 55:15
  Speaker 2: Oh, so I got.
• 55:18
  Speaker 2: This is my favorite thing about it.
• 55:20
  Speaker 2: It's like already live, the scammers hit.
• 55:22
  Speaker 2: Yeah, what, what bottles we're just talking about.
• 55:26
  Speaker 2: You know sharing some good whiskey we weren't talking about, and, anyways, you know how that works right this is camera.
• 55:33
  Speaker 2: All right, everybody.
• 55:34
  Speaker 2: Wwwscotchieburbanboyscom for all things Scotchy bourbon boys.
• 55:39
  Speaker 2: And then also we're on Facebook, instagram, youtube and X, and make sure you listen to us on Apple, iheart, Spotify or wherever you listen to your favorite podcasts, remember it's iHeart.
• 55:53
  Speaker 2: And there you go, yes.
• 55:57
  Speaker 3: I have to get one company plug in.
• 55:59
  Speaker 2: Okay, wait wait, just put.
• 56:01
  Speaker 2: So give a plug for yourself how you what?
• 56:05
  Speaker 3: So yeah, I am an iHeart radio employee.
• 56:08
  Speaker 3: I do mornings in Canton, ohio, on rock 1069.
• 56:11
  Speaker 3: I also do mid days at WMMS in Cleveland, and both things can be picked up via iHeart radio.
• 56:17
  Speaker 3: If you search rock 1069, the stands where you show or WMMS, you'll be able to find me at one of those places easily.
• 56:24
  Speaker 2: Yeah, and everybody out there find Dan on the internet Because you're you're, doesn't matter where you are, you can actually listen to you and hear.
• 56:35
  Speaker 2: You actually have a podcast to write.
• 56:37
  Speaker 3: Yeah, so the podcast is hosted at the station's website, wrqkcom.
• 56:41
  Speaker 3: But, like you know, most people are social media people these days, the stands ratio.
• 56:45
  Speaker 3: If you just search that on all your social media, you'll find me.
• 56:48
  Speaker 3: Yeah, if you're interested at all, maybe you can teach me something about whiskey, because, god knows, I got a lot to learn about it, but I did have fun drinking some of it.
• 56:55
  Speaker 2: Yeah well, I mean, that's that whiskey is what it is to.
• 56:59
  Speaker 2: You know, it's unique to everybody.
• 57:01
  Speaker 2: It's an personal experience I always like to say not everybody likes lobster.
• 57:07
  Speaker 2: You know, you get all these people who rip on people because they can't drink this or they can't drink this, or how they do that, and I'm just like it doesn't matter, it's like just drink what you like.
• 57:17
  Speaker 3: I just enjoy learning things right.
• 57:19
  Speaker 3: Like I'm a very like and my job dude curiosity is is one of the most important things in the world.
• 57:23
  Speaker 3: People think it's about talking, but it's really about listening and gathering information and then you know, giving out the things you've learned.
• 57:30
  Speaker 3: So like that's one of the reasons why I like coming here, man, because like I don't know that much about it and I always leave here with like three, four things I've just learned.
• 57:37
  Speaker 3: It's like all right, that's cool, I didn't know that before.
• 57:39
  Speaker 2: Now, the best thing about whiskey in the end is what we were drinking tonight, because it's a good quality whiskey and it's been aged a certain amount in the barrel those, those chart.
• 57:51
  Speaker 2: The barrel has a charcoal filter so it takes out a lot of the stuff in distilling that can cause you to have a hangover.
• 57:59
  Speaker 2: So drinking good whiskey the next morning isn't usually bad.
• 58:05
  Speaker 3: Much like eating clean food is better than eating junk.
• 58:08
  Speaker 3: You'll feel better, right, well, yeah you just.
• 58:11
  Speaker 2: I mean there's an aspect of a two year old whiskey that people drink off the bottom shelf that you know there's addictive, more addictive kind of chemicals in there.
• 58:21
  Speaker 2: There's stuff because it hasn't been in the barrel long enough to take it out.
• 58:24
  Speaker 2: You know what I mean.
• 58:25
  Speaker 2: Now you can distill it better and more and pure what, like you do in pot still, but at the same time you know it's all about.
• 58:33
  Speaker 2: We know it's about marketing and getting the product to.
• 58:37
  Speaker 2: As you know, they sometimes want you just to put it out instead of actually try and put out good content.
• 58:45
  Speaker 2: They're like it doesn't matter, they're going to listen to this right.
• 58:48
  Speaker 3: Yeah, I get it there.
• 58:50
  Speaker 3: Yeah, absolutely so all right.
• 58:52
  Speaker 2: So remember good bourbon, good whiskey equals good times and good friends.
• 58:57
  Speaker 2: Make sure you drink responsibly.
• 59:01
  Speaker 2: Don't drink and drive and go out and live your life dangerously Little like that Devo will take us out.
• 59:07
  Speaker 2: I like that, did I just end it?
• 59:15
  Speaker 2: I think you may have.
• 59:17
  Speaker 3: How did I do that?
• 59:18
  Speaker 3: I think you may have.
• 59:20
  Speaker 2: Wait, what did I do?
• 59:21
  Speaker 3: Did it crash?
• 59:22
  Speaker 3: No, there it is.
• 59:25
  Speaker 2: So we just did a double tick on the end.
• 59:26
  Speaker 2: Sorry, sorry.
• 59:31
  Speaker 1: I always say man it's not an operating channel, you know what I mean, all right and like so many people take it so seriously.
• 59:39
  Speaker 1: It's like well, it is serious, you can't just like willy nilly it.
• 59:43
  Speaker 1: But like nobody died with the mistake you made.
• 59:47
  Speaker 3: So like learn from the say kind of figure out what don't do that again.
• 59:51
  Speaker 3: Next time I'll do this versus that.
• 59:54
  Speaker 3: Mostly fine after that.
• 59:55
  Speaker 3: You know what I mean.
• 59:56
  Speaker 2: Yeah, I've embraced the mistakes.
• 1:00:00
  Speaker 3: I tell you we must die.
• 1:00:02
  Speaker 3: I tell you, we must die.
• 1:00:04
  Speaker 3: I tell you, I tell you.
• 1:00:07
  Speaker 3: I tell you, we must die, all right.