Latest / The Scotchy Bourbon Boys / Decoding Bourbon slang, sayings, definitions,& Terminology, From Mash to Glass

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Decoding Bourbon slang, sayings, definitions,& Terminology, From Mash to Glass · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean high strangeness, the paranormal and the unexplained, then you should tune into my new podcast.
• 1:18
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• 1:47
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• 1:48
  Speaker 2: We're here to have fun and we hope you enjoy.
• 2:36
  Speaker 3: We're here to have fun.
• 2:38
  Speaker 3: Yeah, all right, we are the Scotchy Bourbon Boys and that was Kenny Fuller.
• 2:45
  Speaker 3: Kenny Fuller has done our theme song and I hope to be able to as we go along.
• 2:53
  Speaker 3: I've contacted him and I am hoping that we need more Kenny Fuller.
• 2:56
  Speaker 3: So this is the Scotchy Bourbon Boys podcast.
• 3:01
  Speaker 3: This is the Scotchy Bourbon Boys podcast, we podcast.
• 3:06
  Speaker 3: We've been podcasting consistently Tuesday and Thursday nights, 8.30 Eastern Standard Time, live on Facebook and YouTube, and then you can catch all the podcasts on your favorite podcast format Apple, iheart, spotify, there or make sure you check us out on all the social media Facebook, instagram, youtube and X.
• 3:25
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• 3:28
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• 3:37
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• 3:41
  Speaker 3: It's been going good, everybody good to see everybody on YouTube.
• 3:44
  Speaker 3: Tonight we have Walker on and Walker is I believe he is CC6484, si-si, si-si, zc.
• 3:58
  Speaker 3: So what, what?
• 3:59
  Speaker 3: Anyways, it's probably Si-y because his last name is Cyrus.
• 4:05
  Speaker 3: So, but, walker, I really appreciate you.
• 4:09
  Speaker 3: It would be cool if you could interpret the comments that are in other languages and let us know what they're saying.
• 4:16
  Speaker 3: And then also I do like you, protecting us SySy, there you go, yeah.
• 4:20
  Speaker 3: Protecting us.
• 4:22
  Speaker 3: Sigh sigh there you go, yeah.
• 4:24
  Speaker 3: Protecting us on there when people make dumb comments.
• 4:27
  Speaker 3: I mean, don't get too far in it, but you know, I'm used to that with the amount of people that I've been watching and we got a really good start to the crowd.
• 4:35
  Speaker 3: And then also everybody out there on Facebook.
• 4:38
  Speaker 3: Nice to hear you.
• 4:39
  Speaker 3: We're the Scotchy Bourbon Boys, wwwscotchybourbonboyscom.
• 4:43
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• 4:46
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• 4:47
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• 4:49
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• 4:51
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• 4:55
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• 4:56
  Speaker 3: I would just like to let everybody know.
• 4:59
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• 5:02
  Speaker 3: If you're following the Scotchy Bourbon Boys, contact me or buy it through the website.
• 5:06
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• 5:07
  Speaker 3: We ship in the continental United States, just so you know.
• 5:15
  Speaker 3: And then, yes, and then I'm just watching what's happening on YouTube and everything.
• 5:19
  Speaker 3: But tonight's podcast is pretty exciting.
• 5:21
  Speaker 3: We are going to.
• 5:23
  Speaker 3: I want everybody to participate.
• 5:25
  Speaker 3: Matt, Jeff, he's Matt is headed down.
• 5:29
  Speaker 3: Neither so is headed to Kentucky.
• 5:32
  Speaker 3: We're going to be headed Kentucky on Friday.
• 5:34
  Speaker 3: He's doing a four roses pick tomorrow.
• 5:37
  Speaker 3: We are going to be podcasting live on Friday, or I don't know if it'll be live, but we're going to be podcasting live on friday.
• 5:43
  Speaker 3: Or I don't know if it'll be live, but we're going to be podcasting from new rip.
• 5:46
  Speaker 3: It just when we get to a place.
• 5:47
  Speaker 3: We will do a facebook live, um, or, yeah, facebook live on the road, but sometimes the distillers don't.
• 5:53
  Speaker 3: We're going to be there with jay and brian and it just depends on what they want to do.
• 5:58
  Speaker 3: We let that up, otherwise we'll be recording the podcast.
• 6:01
  Speaker 3: No matter what, we're doing a podcast.
• 6:02
  Speaker 3: Hopefully we're doing a live and then we'll.
• 6:05
  Speaker 3: We're going to record the experience of going to new riff.
• 6:08
  Speaker 3: Uh, we are picking up our barrel on saturday.
• 6:11
  Speaker 3: Uh, down at uh with I'm meeting everybody down there and, uh, everybody who's got stuff coming.
• 6:19
  Speaker 3: Uh, we are going to be doing that on Saturday and that's the William Dalton.
• 6:24
  Speaker 3: The other barrel, which is Lillian Sinclair, that's going to be ready and that should be sometime next week.
• 6:32
  Speaker 3: So hopefully I can get to Wisconsin after and get up there and do the tasting and see if Wisconsin, chicago, will be on the thing, so it just depends on when I if I get both, I'm headed to wisconsin the following weekend, so a lot and lot and lot just planned now just everybody know
• 6:52
  Speaker 3: that tonight is a night, that of a podcast that we are talking about.
• 6:57
  Speaker 3: We're going to be talking about sayings and we're going to be talking about definitions of things, that people, you know what happens, all the different.
• 7:12
  Speaker 3: We're going to be talking about different names for what part of the world you're from for the same thing, from for the same thing.
• 7:26
  Speaker 3: Uh, we're, we're gonna be so.
• 7:28
  Speaker 3: If you right now, if you're a beginning whiskey drinker, this is a fantastic.
• 7:30
  Speaker 3: So dubai, omar from dubai, that's cool.
• 7:31
  Speaker 3: Um, it's, it's, uh, it's gonna be fantastic for you, but it's gonna be fun for you.
• 7:39
  Speaker 3: If you're somewhat of a bourbon entrepreneur, this is a fun one All day long.
• 7:45
  Speaker 3: I really, really wanted to.
• 7:48
  Speaker 3: What would you say?
• 7:49
  Speaker 3: Oh, thanks, randy for the stars.
• 7:52
  Speaker 3: Very, very, very much appreciated.
• 7:57
  Speaker 3: Then, anybody who wants to, that's great.
• 7:59
  Speaker 3: Anything that is donated to this I just put it right back in it all goes to hotels that you stay when you're doing different things, different bottles that you've got to purchase.
• 8:14
  Speaker 3: It's pretty much not a money-making endeavor yet, but it's on its way.
• 8:19
  Speaker 3: But every little bit helps pay for everything that we got to do.
• 8:23
  Speaker 3: So, anyways, I appreciate everybody watching tonight.
• 8:27
  Speaker 3: We got Facebook, we got Wow.
• 8:29
  Speaker 3: We are setting a record on YouTube, that's the most 60 people at once.
• 8:33
  Speaker 3: But let's just talk.
• 8:34
  Speaker 3: Let's right now.
• 8:35
  Speaker 3: Let's talk about the first word, all right, so when you're at a distillery and somebody says mash bill, this is so once again, these are going to be definitions.
• 8:47
  Speaker 3: The definition of the mash bill is the percentage of the grains that you put in and you cook to.
• 8:57
  Speaker 3: Then, once you cook it and you basically that that's going to lead to the fermenting.
• 9:03
  Speaker 3: So a common mash, you know is for bourbon is to be bourbon, it has to be over 50 percent corn, but a lot of them are 72, 78 percent corn.
• 9:14
  Speaker 3: The mash bill always will equal 100 percent.
• 9:19
  Speaker 3: So there can be 2 percent kashi grain.
• 9:24
  Speaker 3: I mean there's so many different buckwheat that could be in there, and then there's also barley.
• 9:30
  Speaker 3: So whatever the grains that are in there and the percentage is considered the mash bill.
• 9:35
  Speaker 3: So this tells you what kind of you know whiskey that you're going to have.
• 9:40
  Speaker 3: Now, um, let's get into the different types of whiskeys and and what they mean.
• 9:46
  Speaker 3: So if you hear someone say a high rye bourbon, that instantly tells you it's a bourbon, which means that it's going to be 50 percent corn or higher.
• 9:56
  Speaker 3: But if, once you're through that, if it's a high rye bourbon, that means that where 72% corn is normal, you might have 65% corn, 5% barley, which would then put you at 30% rye.
• 10:21
  Speaker 3: So it means that the rye in the mash bill as a secondary grain because in bourbon it has to be a secondary grain is higher than the normal average mash bill when you're dealing with.
• 10:38
  Speaker 3: It's pushed up by the amount of rye which takes down the amount of corn.
• 10:43
  Speaker 3: Barley mainly is in it on a match bill is because of what it does to help the yeast, the enzymes that get put in through the barley so that the yeast can break up the sugar chains that are in the corn and the wheat more easily.
• 11:03
  Speaker 3: So rye is put I mean barley is put in there pretty much.
• 11:09
  Speaker 3: Now sometimes you can up the barley and then you'd be using it as a flavoring agent for the specific mash bill.
• 11:16
  Speaker 3: Now when someone says a weeded bourbon or a weeder, that means instead of rye, which is the grain, there's more wheat.
• 11:29
  Speaker 3: There can be rye in a weeded whiskey.
• 11:34
  Speaker 3: It's just a weeded bourbon or a weeder.
• 11:37
  Speaker 3: There can be some rye.
• 11:38
  Speaker 3: That means that rye, the wheat, is the secondary grain.
• 11:43
  Speaker 3: So sometimes you can have a little bit of rye.
• 11:47
  Speaker 3: Let's just say the wheat is 22% and the rye is 12, which comes out to 34, 2%, 36, and then you put the 64% corn and there you have a weeded bourbon.
• 12:01
  Speaker 3: That means the wheat is the second, or a weeder means that the secondary grain in that bourbon is wheat.
• 12:09
  Speaker 3: The main difference between wheat and rye.
• 12:16
  Speaker 3: I mean it's almost visually not much of a difference.
• 12:18
  Speaker 3: So it really comes down to how heartily it grows and what it's used for.
• 12:23
  Speaker 3: Like wheat is used to make bread, grains and stuff.
• 12:30
  Speaker 3: It's a much.
• 12:30
  Speaker 3: What did you say?
• 12:30
  Speaker 3: Not as harsh Rye is a more sturdy crop.
• 12:42
  Speaker 3: It can grow in colder weather crop.
• 12:46
  Speaker 3: It can grow in colder weather.
• 12:47
  Speaker 3: It's grown commonly north, in the north, north of the.
• 12:49
  Speaker 3: You know the where they grow wheat because it will sustain weather better.
• 12:53
  Speaker 3: So that's why you know the rye.
• 12:56
  Speaker 3: It's a stronger, it's got like a.
• 13:01
  Speaker 3: The flavor in it is a little bit more spicy, peppery kind of thing when you do that.
• 13:06
  Speaker 3: So that's what you're dealing with now.
• 13:08
  Speaker 3: So when you hear a weeder or a weeded bourbon or a high rye, you're referring to bourbon.
• 13:15
  Speaker 3: Still, that means the corn is more than 50% in that mash bill.
• 13:18
  Speaker 3: Now when it comes to a wheat whiskey or a rye whiskey, that means that there's more than 50 wheat or rye in those particular mash bills.
• 13:31
  Speaker 3: So the corn would become a secondary grain in those whiskeys.
• 13:39
  Speaker 3: So when you're drinking rye whiskey, corn is the secondary grain, not the main grain, the main grain.
• 13:45
  Speaker 3: When it's in bourbon, the corn's the main grain.
• 13:48
  Speaker 3: So there we go.
• 13:49
  Speaker 3: That covers all your different.
• 13:51
  Speaker 3: That covers what a mash bill is and the different types of bourbons or the different types of whiskey that you're drinking.
• 13:57
  Speaker 3: Let's go to.
• 14:00
  Speaker 3: Let's get into the distilling acts.
• 14:03
  Speaker 3: This is one that not a lot of people understand on the label if you haven't really got into going to a distilleries and finding out how things are distilled and it's sweet and sour mash, a sweet mash and a sour mash.
• 14:18
  Speaker 3: So sour mash is you take some of the distiller's beer from the last batch and you put it back into the next batch.
• 14:43
  Speaker 3: This helps with fermentation and whatnot.
• 14:47
  Speaker 3: So you get it to the the.
• 14:49
  Speaker 3: The fermentation happens.
• 14:50
  Speaker 3: You basically take some of that distillers the ones.
• 14:55
  Speaker 3: It's all fermented and it's ready to go into the still.
• 14:58
  Speaker 3: You take that what's going into the still and you put it back into the next fermentation.
• 15:07
  Speaker 3: So what happens with that's?
• 15:09
  Speaker 3: That's a sour mash.
• 15:10
  Speaker 3: Now, sweet mash means that you start from scratch every time.
• 15:15
  Speaker 3: This happens a lot in pot stilling.
• 15:17
  Speaker 3: Sour mash technically, I mean, the batch never ends in a column still, so that it's tech.
• 15:27
  Speaker 3: You're not actually taking, taking stuff, to put it.
• 15:29
  Speaker 3: It's just mostly a pot still thing.
• 15:31
  Speaker 3: But when it comes to a sweet mash, that means when you're done with that, everything's done, and you start your just your fermentation over from scratch, without anything from the prior uh.
• 15:43
  Speaker 3: You know the prior uh batch that you made.
• 15:47
  Speaker 3: So that's the difference between sweet and sour mash, all right, so, um, I'm just checking, uh, so far, just everybody's listening, so that's good, we're doing good, both Facebook and yeah.
• 16:02
  Speaker 3: So now let's get into the proofs and the strengths.
• 16:08
  Speaker 3: Okay, so cast strength, cast strength or barrel proof means that the whiskey was not proofed down.
• 16:28
  Speaker 3: So as you dump out the barrels, what's in the barrel?
• 16:31
  Speaker 3: And a cask or a barrel, casks and barrels are the same.
• 16:35
  Speaker 3: That cask is what is not usually called in europe and barrels are what they usually call it in the United States, but both of them are cath strength and barrel proof.
• 16:46
  Speaker 3: You could say cask proof and barrel strength.
• 16:49
  Speaker 3: It's interchangeable, but it means the same thing.
• 16:52
  Speaker 3: That means that they didn't add any more, they filter it out, they make their batch from 10 different barrels and whatever the proof is is what comes out.
• 17:05
  Speaker 3: Now there is something called foolproof.
• 17:07
  Speaker 3: Now, if you take that now, foolproof means that you might have adjusted it, you could have taken it down, but it's still a higher proofed whiskey.
• 17:19
  Speaker 3: So foolproof.
• 17:20
  Speaker 3: But you know it's funny because that that has no specific definition of what it should be.
• 17:26
  Speaker 3: I mean, cask and barrel strengths are like between.
• 17:29
  Speaker 3: A lot of them are.
• 17:30
  Speaker 3: Some of them are one.
• 17:31
  Speaker 3: You know, they could be as high as 140, which is a hazmat.
• 17:35
  Speaker 3: Anything over 140, they call it a hazmat.
• 17:38
  Speaker 3: That's because that proof is so high and it's hard, you know, especially with bourbon, to get a hazmat.
• 17:45
  Speaker 3: Bourbon, um, you just gotta know that while you're that hazmat bourbon, uh, has to go into the barrel, no lower, I mean higher than 120, 125 proof, so it has to gain 15 proof points while it's aging to become a hazmat.
• 18:06
  Speaker 3: And it's not an easy thing to do, it's just not, it's not like you see a lot of 140 proof barrels.
• 18:12
  Speaker 3: You can get it, but it's not just something that's out there.
• 18:16
  Speaker 3: Hazmat is now An age statement.
• 18:17
  Speaker 3: So let's just that's.
• 18:27
  Speaker 3: Let's just go into the different types of whiskey.
• 18:31
  Speaker 3: So to be bourbon or to be whiskey because there's white whiskey, but to be bourbon it has to go.
• 18:41
  Speaker 3: It has its special things 51%, it has to be 51%, corn has to be made in the USA, it has to come off the still at 160 or lower and it has to go into the barrel or cask 125 or lower.
• 18:58
  Speaker 3: Those four things.
• 18:59
  Speaker 3: But the fifth thing is is it has to be put into a brand new charred oak container barrel bucket.
• 19:09
  Speaker 3: It doesn't matter.
• 19:10
  Speaker 3: But to be bourbon, it just has to go in.
• 19:12
  Speaker 3: You could dump it right out again.
• 19:14
  Speaker 3: That barrel now is used and it's bourbon.
• 19:17
  Speaker 3: I don't know why anybody would want to do it, but you could do it.
• 19:22
  Speaker 3: You could put it in a charred oak bucket, dump it in there brand new, walk it across, put it in the bottle and then the charred oak bucket could never be made to use bourbon again because it's used.
• 19:36
  Speaker 3: So that's the kind of stuff that you got with that.
• 19:38
  Speaker 3: Now, straight bourbon Kentucky.
• 19:45
  Speaker 3: Straight bourbon, indiana.
• 19:46
  Speaker 3: Straight bourbon Wisconsin, straight bourbon.
• 19:48
  Speaker 3: To be straight bourbon, it has to be at least 24 months, two years aged for that period of time.
• 19:55
  Speaker 3: So when you see straight bourbon you know it's been aged at least two years.
• 20:01
  Speaker 3: Now bottled in bond takes it one step further and it basically makes it aged four years.
• 20:13
  Speaker 3: The bourbon has to be aged four years or more.
• 20:18
  Speaker 3: So you can have a seven-year bottled in in bond and you might not know it, but I will explain how the years work.
• 20:25
  Speaker 3: And it has to be one distillery, one uh grain season, so all the grains have to be from the, the current season, the.
• 20:37
  Speaker 3: It has to be at the same distillery and then it has to then age for four years in a bonded warehouse by the United States and then or more, four years or more, and it then gets bottled at a hundred proof.
• 20:52
  Speaker 3: So when you see bottled in bond you know what you're getting.
• 20:56
  Speaker 3: When you see straight bourbon whiskey, you know it's been aged at least two years but you don't know what you're getting after that.
• 21:03
  Speaker 3: It could come from a lot of different things.
• 21:05
  Speaker 3: That can happen to Kentucky straight or Indiana straight.
• 21:09
  Speaker 3: Now when you put it into Wisconsin, indiana, it's just telling you where it is.
• 21:13
  Speaker 3: Bourbon has to be made in the United States, so it can be any of the states where the distillery is.
• 21:19
  Speaker 3: So those are the kind of things.
• 21:21
  Speaker 3: Now the age statement if you see an age statement on a whiskey bourbons can be, you can have multiple different ages in the bourbon.
• 21:39
  Speaker 3: So let's just say right now, jim Beam came out with Jim Beam Black 7.
• 21:45
  Speaker 3: So the youngest whiskey in that bottle is 7 years old.
• 21:51
  Speaker 3: You could have 14-year-old whiskey.
• 21:53
  Speaker 3: You could have the majority of it 14 years with a little bit of 7.
• 21:57
  Speaker 3: Or you could have 12, 14, and 7.
• 22:00
  Speaker 3: So it's then Jim Beam 7.
• 22:03
  Speaker 3: It can't be Jim Beam 12 or 14, because it's got to be called.
• 22:06
  Speaker 3: That's what an age statement is.
• 22:08
  Speaker 3: It tells you what the youngest whiskey is in the bottle.
• 22:11
  Speaker 3: Now, if they're using older whiskeys, I honestly think that they probably tell you.
• 22:16
  Speaker 3: I know that Evan Williams does their master select and they put 23-year-old Evan Williams in there, but they don't even put an age statement on it.
• 22:27
  Speaker 3: A lot of distilleries there for a while Knob Creek had it off.
• 22:31
  Speaker 3: It has it back on.
• 22:32
  Speaker 3: I believe it's Knob Creek, nine years, their age statement on that.
• 22:37
  Speaker 3: So all they do is, let's just say, for a while they don't have enough, so they have to use some younger whiskey.
• 22:44
  Speaker 3: So they basically take the age statement off.
• 22:46
  Speaker 3: They're just trying to make the whiskey taste good still.
• 22:50
  Speaker 3: But sometimes, you know, supply and demand makes it so that you got to use a little bit younger whiskey and then you do the blending so that you can match the taste.
• 23:00
  Speaker 3: So that's what an age statement is.
• 23:02
  Speaker 3: And we did bottled and bombing straight.
• 23:04
  Speaker 3: Now let's just cover everybody covers angel share.
• 23:07
  Speaker 3: The angel share is twofold and initially what it's described as is what?
• 23:13
  Speaker 3: When you fill a bottle 53 bottle when you fill a barrel or a casket 53 gallons what you're going to have is like 5 to 10 gallons absorbed into the wood automatically.
• 23:24
  Speaker 3: Then, once that wood becomes saturated, then the whiskey starts going more and more in and out.
• 23:32
  Speaker 3: So there's a decent amount of whiskey, especially if you're going to bottle during the summertime, that's when the whiskey's in the wood.
• 23:40
  Speaker 3: If you bottle during the wintertime, a lot of the whiskey's out of the wood.
• 23:44
  Speaker 3: So there's lots of different.
• 23:47
  Speaker 3: Some people like some of the whiskey in the wood, because the whiskey that's in the wood might have a more bitter taste and so you're always tasting this barrel and it's at different times of the year and it's going to taste differently because when all the whiskey is out of the wood, so all the whiskey that was in the wood now is in the barrel, making the barrel taste a little bit more oaky, woody, you know more tannins or whatever.
• 24:14
  Speaker 3: And then when the summer comes around and absorbs it back in, a lot of that whiskey has been absorbed out and back in the wood.
• 24:21
  Speaker 3: So there's a lot of that whiskey's been absorbed out and back in the woods.
• 24:23
  Speaker 3: So there's a lot of different things.
• 24:24
  Speaker 3: But the angel share is you put 53 gallons in and what you get out.
• 24:29
  Speaker 3: You could get 35, you could get 25, depending on how long it's there, or you could get 15, you could get 40, it just depends.
• 24:37
  Speaker 3: Barrels absorb and then it also absorbs through the wood.
• 24:43
  Speaker 3: The moisture just absorbs through the wood and out into the atmosphere.
• 24:47
  Speaker 3: And that's what angel share is called of what evaporates out of the barrel.
• 24:51
  Speaker 3: So you, that is the angel share of what you put in, what you get out.
• 24:56
  Speaker 3: What you don't get out is the angel share.
• 24:58
  Speaker 3: But it's also they got to test the barrels.
• 25:03
  Speaker 3: So I contend a lot of times that the angels share is uh, if it's high, it's more people testing the barrels.
• 25:10
  Speaker 3: Uh, it's not all.
• 25:12
  Speaker 3: Um, you know, it's all not the angels, it's the people dressed up as angels, all All right.
• 25:20
  Speaker 3: So I'm just doing.
• 25:22
  Speaker 3: Let's see Walker Shout out to Ross Cornelison and Bernie Lubbers, who are huge Bottled and Bond associates.
• 25:30
  Speaker 3: Yep, let's see Wrong.
• 25:33
  Speaker 3: Huh, ricky, we have our opinions, but it's about the whiskey here.
• 25:38
  Speaker 3: Wrong podcast.
• 25:41
  Speaker 3: Okay, anyways, I didn't see that one all right, yeah, it is about the whiskey here right believe it or not, there are also bacteria and fungi that grow outside buildings due to angel share.
• 25:53
  Speaker 3: Yeah, the, the as it's going out, yes, uh, that's what the, the blackness on the on the witch are All right.
• 26:02
  Speaker 3: So we're going to get out of the distilling, we're going to get into some of the more.
• 26:05
  Speaker 3: Let's just talk about controversial stuff, all right.
• 26:10
  Speaker 3: So everybody knows what a bottle kill is.
• 26:13
  Speaker 3: A bottle kill is when you finish your bottle it's like once it's done, it's killed Happens a lot at a bar.
• 26:21
  Speaker 3: Sometimes you'll hear people do specific kind of things for good bottles and once they're done, but it's called a bottle kill.
• 26:28
  Speaker 3: So if someone said I really killed that bottle, that just means they didn't kill it or whatever.
• 26:33
  Speaker 3: They finished it off.
• 26:35
  Speaker 3: Um, juice, uh, this is one that uh, alan bishop doesn't contend that he doesn't like it.
• 26:43
  Speaker 3: When you call it juice, it's not juice.
• 26:45
  Speaker 3: 100% would be considered alcohol, distillate.
• 26:53
  Speaker 3: You know there's a lot of things, but when you call it juice but juice is a cool thing to call it the juice in the bottle is awesome, that juice is some.
• 27:01
  Speaker 3: That dude produces some really good juice, but at the same time it's just uh, you know a cliche or whatever.
• 27:11
  Speaker 3: But when you, when you're calling it juice, it's obvious it's referring to the whiskey that's in the bottle, in the glass, or what you're drinking.
• 27:18
  Speaker 3: Uh, so, right there.
• 27:20
  Speaker 3: So so for people there's also Dusties.
• 27:25
  Speaker 3: Dusties are basically old bottles.
• 27:29
  Speaker 3: It's self-explanatory.
• 27:31
  Speaker 3: It's bottles that have been around for a while, that haven't been opened and sit on the shelf.
• 27:36
  Speaker 3: It's called a Dusty.
• 27:37
  Speaker 3: That's what it is.
• 27:38
  Speaker 3: So if you hear somebody saying, do you want to drink some Dusties One, you got to make sure they know what they're doing, because you just don't want to drink any old Dusty's because something from 1973 could have a plastic cap and it's totally trashed the whiskey.
• 27:54
  Speaker 3: A lot of times the Dusty's need to be decantered.
• 27:57
  Speaker 3: A decanter is a glass, beautiful crystal glass container that you can dump one bottle of whiskey in.
• 28:09
  Speaker 3: I love decanters, so especially for this, when you get it dusty, you decant it and then, if everything's good, you can put it right back into the bottle.
• 28:20
  Speaker 3: You decant it, look at it, see the color, whatever.
• 28:22
  Speaker 3: Or you can leave it in your decanter.
• 28:24
  Speaker 3: But I like to then put it right back into the bottle.
• 28:27
  Speaker 3: You decant it, look at it, see the color, whatever.
• 28:28
  Speaker 3: Or you can leave it in your decanter, but I like to then put it right back into the bottle.
• 28:31
  Speaker 3: That's Dusty's Now, okay.
• 28:32
  Speaker 3: So then we got a barrel pick.
• 28:32
  Speaker 3: What's a barrel pick?
• 28:33
  Speaker 3: A barrel pick's easy when you want to.
• 28:44
  Speaker 3: In your group love whiskey.
• 28:45
  Speaker 3: You can go down to a distillery and go into their warehouse and they have certain barrels that are available for purchase.
• 28:47
  Speaker 3: You pick one, you leave and four or five months later it'll be bottled for you and you get to keep the barrels.
• 28:55
  Speaker 3: In a lot of different cases you can keep the barrel but then you get however many bottles that were in that barrel.
• 29:00
  Speaker 3: But then you get however many bottles that were in that barrel.
• 29:04
  Speaker 3: A lot of them are barrel strength.
• 29:07
  Speaker 3: Some of them will be proof to the proof that they serve the whiskey what they sell the whiskey at.
• 29:12
  Speaker 3: There's a lot of different things, but the barrel pick is the process of going down there and picking out which barrels you want to have bottled for you.
• 29:20
  Speaker 3: So that's a barrel pick.
• 29:22
  Speaker 3: Then there's a hoogshead.
• 29:24
  Speaker 3: A hoogshead hog shed hoogshead I think that's what it is is a 54 gallon barrel that was reconstructed from bourbon barrels and what they do is they take those barrels and they add a couple more staves to make it a bigger barrel.
• 29:42
  Speaker 3: So I did not know that, but I do know that.
• 29:49
  Speaker 3: Now let's see.
• 29:50
  Speaker 3: So we're still going.
• 29:51
  Speaker 3: Brown water it's not one of my favorite what would you say my favorite referrals, because brown water refers to whiskey.
• 30:00
  Speaker 3: That's some good brown water, that's some good juice.
• 30:02
  Speaker 3: But brown water also can be used as another slang and so sometime it's uh, that's what it is.
• 30:11
  Speaker 3: So thank you, uh for the hogshead.
• 30:13
  Speaker 3: Uh, walker, it's spelled H O O G S H E A D, but you know I I could.
• 30:20
  Speaker 3: That's why I didn't know for sure, but it's good to know.
• 30:22
  Speaker 3: So, like I said, brown water just refers to whiskey.
• 30:26
  Speaker 3: That's an easy one.
• 30:28
  Speaker 3: Now, how it's served Neat.
• 30:31
  Speaker 3: If you hear anybody ever say I want my whiskey or my bourbon or my scotch, neat.
• 30:36
  Speaker 3: The cool part about that is thinking about that.
• 30:42
  Speaker 3: You want to say that it's no, it's just right out of the glass.
• 30:47
  Speaker 3: There's no water, there's no splash of water, there's no ice.
• 30:50
  Speaker 3: You're just drinking it the way it was in the bottle.
• 30:53
  Speaker 3: That's what is referred to as neat.
• 30:55
  Speaker 3: Now we got these really cool glasses right here.
• 30:59
  Speaker 3: These are tasting glasses.
• 31:00
  Speaker 3: They're called glen kirns, glencairn.
• 31:03
  Speaker 3: It's called a Glencairn.
• 31:04
  Speaker 3: It's from the glass company.
• 31:06
  Speaker 3: It's a glass company over in England and they make these crystal Glencairns and there's a lot of knockoffs, but they're just designed perfect, uh for nosing and drinking whiskey.
• 31:24
  Speaker 3: That's what a glen karen is then there's um, I would like my whiskey with a puck.
• 31:30
  Speaker 3: So a puck is kind of cool.
• 31:32
  Speaker 3: A puck is referred to is some sort of ceramic or stone that's been in the freezer.
• 31:42
  Speaker 3: So what this does is chills your whiskey without adding any water.
• 31:48
  Speaker 3: So that's what.
• 31:50
  Speaker 3: If someone says I'd like my whiskey with a puck, they're just looking for it to be chilled On the rocks.
• 31:56
  Speaker 3: On the rocks means that it's over ice.
• 31:58
  Speaker 3: You're going to put it there.
• 32:02
  Speaker 3: Now there's a big ice and there's a big rock.
• 32:04
  Speaker 3: That's one large cube.
• 32:07
  Speaker 3: But if you're asking for it on the rocks, you're asking for some crushed ice in there and you're going to put it and then fill the glass up and drink it that way.
• 32:23
  Speaker 3: A museum have you heard hear somebody refer to?
• 32:29
  Speaker 3: We need to do that with Heaven's Door.
• 32:31
  Speaker 3: Yeah, I tried, matt.
• 32:33
  Speaker 3: I did try and get down to Heaven's Door this Sunday, but it's not happening.
• 32:37
  Speaker 3: It switched over to Whiskey Thief.
• 32:39
  Speaker 3: That should be a lot of fun with Walter down at Whiskey Thief.
• 32:43
  Speaker 3: But if you hear somebody say museum, what they mean by museum is that this person buys whiskey but doesn't drink it.
• 33:40
  Speaker 3: So when you walk in they have all these awesome bottles and they're unopened.
• 33:46
  Speaker 3: That's what a person with a museum is that guy?
• 33:49
  Speaker 3: He doesn't like whiskey, he just likes to have a museum, and that's what that refers to.
• 33:55
  Speaker 3: Now, I got this right here.
• 33:59
  Speaker 3: Let's see.
• 34:03
  Speaker 3: I got to see what this one is.
• 34:04
  Speaker 3: It's called Clocking a Barrel and could you be return a whiskey and bourbon?
• 34:14
  Speaker 3: Your come on.
• 34:18
  Speaker 3: I had it right here?
• 34:22
  Speaker 3: I don't.
• 34:23
  Speaker 3: Could you be Rick Rider Clocking a Barrel?
• 34:28
  Speaker 3: Kentucky, you're creeping in for roses.
• 34:32
  Speaker 3: Uh, I had it here.
• 34:35
  Speaker 3: How to clock a bourbon barrel down center.
• 34:37
  Speaker 3: Okay, this is clock.
• 34:42
  Speaker 3: Oh, so now I remember.
• 34:44
  Speaker 3: Okay, so clocking a barrel is getting it in the rickhouse.
• 34:48
  Speaker 3: So if you hear someone he was clocking, he bait your base or that was clocked wrong, that you want to get the barrel in the rickhouse with the bunghole up now, we'll go right now.
• 35:02
  Speaker 3: The bunghole bunghole up now, we'll go right now.
• 35:08
  Speaker 3: The bunghole is the hole in the barrel.
• 35:09
  Speaker 3: It's called a bunghole.
• 35:10
  Speaker 3: The plug that you put in the bunghole to, which is also oak, is considered a bung.
• 35:14
  Speaker 3: This is this is where beavis and butthead got it from.
• 35:18
  Speaker 3: It's been a bunghole forever.
• 35:20
  Speaker 3: Um, beavis and butt butthead were were in 80s, uh, cartoon but, it makes sense.
• 35:28
  Speaker 3: This joke about a bunghole and a bung has been around forever also, so know that the hole in a barrel is called a bunghole and the cork, or the the.
• 35:40
  Speaker 3: The oak cork is also called a bung.
• 35:46
  Speaker 3: So when you clock a barrel, that means when you're rolling it in the rickhouse.
• 35:50
  Speaker 3: When it rolls into the rickhouse, it rolls into the position with the bunghole up.
• 36:01
  Speaker 3: There's a key to that One.
• 36:03
  Speaker 3: It's not going to leak, it's going to be in there four or five, ten years.
• 36:09
  Speaker 3: If it's going to be facing down, there's a chance for it to leak.
• 36:12
  Speaker 3: Two, it also makes it so that it's obtainable's a skill that People who work in rickhouses, as they roll the barrel, in Whatever position they are in the rickhouse, they know the angle to roll that barrel Right into Place with the bung hole up.
• 36:40
  Speaker 3: So that's what clocking barrel is.
• 36:42
  Speaker 3: Thieving a barrel that means you're taking whiskey from the barrel.
• 36:46
  Speaker 3: It's straight up.
• 36:46
  Speaker 3: So that's what clocking barrel is.
• 36:46
  Speaker 3: Thieving a barrel that means you're taking whiskey from the barrel.
• 36:47
  Speaker 3: It's straight up.
• 36:48
  Speaker 3: Now it's funny because sampling barrels have been a part of it.
• 36:55
  Speaker 3: Sampling barrels the angel share is not taxable to the federal government.
• 37:03
  Speaker 3: So neither are taking samples, they're not selling it.
• 37:06
  Speaker 3: You're allowed to do it in the making process.
• 37:08
  Speaker 3: So what they say is when you take it out for sampling and you use a copper linch, but here it's called a whiskey thief because that's what you use to take the samples out that you don't have to pay taxes to the federal government on.
• 37:27
  Speaker 3: That's why they call it a whiskey thief.
• 37:29
  Speaker 3: That's why, they're thieves.
• 37:31
  Speaker 3: When you hear me talk about thieving a barrel and we're whiskey thieving 101, people are like you're not stealing it?
• 37:39
  Speaker 3: Well, you're not stealing it from a standpoint of illegally taking it and not paying for it and you're heisting it out of the distillery.
• 37:51
  Speaker 3: You're thieving it because the barrel has 50 gallons and now it has shy of 50 gallons.
• 38:00
  Speaker 3: When you're done so, you've just committed theft against the barrel.
• 38:04
  Speaker 3: That's whiskey thieving and thief.
• 38:06
  Speaker 3: So there you go, yeah, and I'm going to tell you whiskey thieving is probably one of my favorite things to do on the planet.
• 38:15
  Speaker 3: I can even show you what a whiskey thief looks like.
• 38:20
  Speaker 3: I think is that up there on there.
• 38:23
  Speaker 3: I don't, I can get it out there.
• 38:25
  Speaker 3: Yeah, here we go.
• 38:26
  Speaker 3: I have one, let me right here that we use.
• 38:30
  Speaker 3: It's a good if you're watching on YouTube you can see it but it is a copper tube.
• 38:37
  Speaker 3: It's beautiful.
• 38:38
  Speaker 3: I'll hold it up right here for everybody to see.
• 38:42
  Speaker 3: It's got a handle here, a hole right there, and then, as you got it, there's a hole right there and for you all there, yeah, right there.
• 38:59
  Speaker 3: So it works like a giant straw.
• 39:01
  Speaker 3: You dump it into the barrel and once you dump it into that barrel, uh, it will fill to the length, the height of what the, the level in the barrel is.
• 39:16
  Speaker 3: So if it's the, if you stick it in there and it hits the bottom and there's 12 inches of whiskey in there, it'll fill 12 inches into the thief.
• 39:27
  Speaker 3: You pull it out and you can fill your glasses with it.
• 39:31
  Speaker 3: This is one of, like I said, one of my favorite tools.
• 39:35
  Speaker 3: I've tasted some of the greatest whiskey in the country out of that thief and I look forward to that way way more.
• 39:45
  Speaker 3: I'm going to be talking about taters, randy, that is for sure.
• 39:49
  Speaker 3: Let's see, we did bunkers, okay, and then we did hogshead, brown clock.
• 40:00
  Speaker 3: We're done with thieving, all right.
• 40:01
  Speaker 3: So in distilling these are other terms you're going to hear this is two different.
• 40:07
  Speaker 3: One is Scotch and Irish whiskey and then the other is American whiskey.
• 40:14
  Speaker 3: So when you're distilling you have three distinct periods.
• 40:20
  Speaker 3: Once you start, the distill starts to heat up and the first liquid that comes off the still is called the heads, as that goes.
• 40:28
  Speaker 3: You're testing it.
• 40:29
  Speaker 3: It has a lot of the chemicals that can make you sick that come off of distilling alcohol, Nail, polish, acetyl acid, acetal acetyl acid.
• 40:41
  Speaker 3: There's, there's a bunch of poisonous liquids that come off that you gotta dump out from the start.
• 40:52
  Speaker 3: Once the the, that'll come out on a lower um.
• 40:58
  Speaker 3: That'll come out at a lower level alcohol content.
• 41:04
  Speaker 3: As the alcohol content goes up and you're distilling and you get close to 150, 140, whatever, then you're at the level of the hearts.
• 41:14
  Speaker 3: The hearts are the heart of the run.
• 41:17
  Speaker 3: That's the same, for we'll talk about what it is in Europe after, but the hearts is the whiskey that you really is going to taste good.
• 41:29
  Speaker 3: It removes a lot of those chemicals that are in there that aren't good for you, and this is the main part of the run.
• 41:40
  Speaker 3: Once that run starts to go, at the end of the run, it's called the tails.
• 41:45
  Speaker 3: Now the tails aren't poisonous but as the as the liquid runs out of the pot still and it's getting lower, it's getting hotter, it'll, it'll distill hotter Cause there's just in some cases, if you don't watch it you can scorch it, but the tails are bitter.
• 42:03
  Speaker 3: So a lot of people take the tails and then in the next run when they're distilling, they dump them in there so that you get what is in the tails that's not bitter out in the next run.
• 42:19
  Speaker 3: So you've got the heads, the hearts and the tails.
• 42:23
  Speaker 3: Now in Europe the heads are called the four shots, the hearts are called the heart of the run and the tails are called the feints.
• 42:34
  Speaker 3: So that's just another.
• 42:37
  Speaker 3: So if you hear four shots and feints, you know that's heads and tails, the heart of the run or the hearts.
• 42:44
  Speaker 3: Same thing in both places.
• 42:46
  Speaker 3: So we got that.
• 42:48
  Speaker 3: Now if you hear someone says they're cutting the heads, that means they're starting the run and as soon as it's going into the hearts, that's where they cut off the heads that they're going to dump out.
• 43:05
  Speaker 3: A lot of the heads are used.
• 43:08
  Speaker 3: Like I said, a lot of the heads are used in a lot of different alcohol making.
• 43:15
  Speaker 3: You know those actually are chemicals that are used in society for different things, but when we're doing this that will just be dumped off, all right.
• 43:28
  Speaker 3: So we got through that one.
• 43:31
  Speaker 3: So now we are on to let's see what is that.
• 43:36
  Speaker 3: Okay, so some of the stuff we went through the hazmat what a hazmat is a unicorn.
• 43:42
  Speaker 3: If you hear someone says that's a unicorn, that is a rare bottle that everybody searches for, that they're trying to get.
• 43:50
  Speaker 3: So if you've got a unicorn, that's something that everybody else is searching and you were able to get it.
• 43:56
  Speaker 3: That's what a unicorn is.
• 43:57
  Speaker 3: There's a sherry bomb.
• 44:01
  Speaker 3: A sherry bomb usually means it's uh, it's been finished in like a wine cask and the wine is coming through more than in my opinion, the wine comes through more than the whiskey.
• 44:18
  Speaker 3: So they call they'll call it a sherry bomb.
• 44:20
  Speaker 3: Then there's a monster.
• 44:23
  Speaker 3: I mean, come on, I understand that a peat monster, can you know?
• 44:30
  Speaker 3: a peat monster.
• 44:30
  Speaker 3: It's self-explanatory.
• 44:32
  Speaker 3: There's a whole heck of a lot of heat in this, making it taste very, very smoky.
• 44:39
  Speaker 3: So peat monsters are usually an affectionate name for the.
• 44:48
  Speaker 3: You know it's an affectionate name for a whiskey because people that love peat, that's their peat monsters, right.
• 44:57
  Speaker 3: So then you also will have some a couple of abbreviations like bin.
• 45:03
  Speaker 3: I mean bin is buy it now.
• 45:06
  Speaker 3: So if someone says you know you're sitting there and they write bin and you're asking about a whiskey, you know what to do Right now.
• 45:14
  Speaker 3: There's what they call a bunker.
• 45:19
  Speaker 3: Now, a bunker is where you keep your whiskey that you don't display is where you keep your whiskey that you don't display.
• 45:25
  Speaker 3: So a lot of people have what they call bunkers, another place where you keep whiskeys that you drink or you don't want other people to see or know you have.
• 45:34
  Speaker 3: That's what they call a bunker.
• 45:35
  Speaker 3: Then you've got they call it a butt barrel.
• 45:43
  Speaker 3: A butt barrel is a used barrel that's used in finishing.
• 45:46
  Speaker 3: So they'll just say I'm getting some butt barrels, meaning that it could be a cognac barrel.
• 45:53
  Speaker 3: Whatever they're butt barrels, we already know what a cask is it's a barrel.
• 45:57
  Speaker 3: So if anybody is on social media, there's what they call a crotch shot.
• 46:01
  Speaker 3: If anybody is on social media, there's what they call a crotch shot.
• 46:04
  Speaker 3: Now, if you, it's quite self-explanatory.
• 46:09
  Speaker 3: But the crotch shot on groups is you just got a really good bottle.
• 46:14
  Speaker 3: Or a lot of times people fake it Like they have the bottle but they go and sit in you.
• 46:21
  Speaker 3: You basically go and sit in your car as if you bought the bottle and a lot of people just do it.
• 46:27
  Speaker 3: You put it down in your lap and you take a picture of it.
• 46:30
  Speaker 3: But, in a lot of cases you've got the bottle, you're supposed to show your watch, and if you're holding your bottle, you flip your watch onto your underside of your wrist so you can see what time it is, and it's a cool watch.
• 46:43
  Speaker 3: And then you're supposed to hold it in, and it's a cool watch, and then you're supposed to hold it in front of this.
• 46:47
  Speaker 3: You know, have the steering wheel of the car you're driving, so it's a three-way awesome car, awesome bourbon, awesome watch, awesome what you know, whatever.
• 47:00
  Speaker 3: So that's what that is.
• 47:01
  Speaker 3: So if you ever hear somebody talking about that, that's what that is.
• 47:02
  Speaker 3: So if you ever hear somebody talking about that, that's what they're talking about.
• 47:05
  Speaker 3: Right, isn't a sherry butt?
• 47:08
  Speaker 3: It's the size of a barrel.
• 47:10
  Speaker 3: I was, um, it's, but they yes, there are sherry butt barrels, but there's other barrels.
• 47:22
  Speaker 3: It transferred to other barrels for finishing.
• 47:26
  Speaker 3: That's what it really came down to.
• 47:27
  Speaker 3: That's why they call it.
• 47:29
  Speaker 3: It's not just the size of it.
• 47:32
  Speaker 3: Yes, sherry barrels are a lot of times bigger, but if you just call it a butt barrel, that means you're talking about finishing.
• 47:40
  Speaker 3: If you call it a sherry butt, that means it's a lot bigger.
• 47:43
  Speaker 3: I think that's like a 60-gallon barrel, because they do it like that.
• 47:46
  Speaker 3: So, yeah, okay, and you do the crotch shot, as Randy says.
• 47:51
  Speaker 3: You have the receipt there to prove that you just bought it.
• 47:55
  Speaker 3: I mean, I've seen them, I've seen this.
• 47:58
  Speaker 3: It's like every single time I see one of them there's some sort of controversy attached to it.
• 48:04
  Speaker 3: Right, see one of them, there's some sort of controversy, uh, attached to it.
• 48:10
  Speaker 3: Right now, a honey barrel is a barrel that everybody knows about.
• 48:11
  Speaker 3: Like you taste it at a distillery and it's really good and everybody gets into it.
• 48:17
  Speaker 3: Uh, the spirit of french lick.
• 48:19
  Speaker 3: There's a honey barrel down there.
• 48:20
  Speaker 3: Uh, ct knows about it and I mean it's probably been drilled a hundred times.
• 48:25
  Speaker 3: It's crazy.
• 48:26
  Speaker 2: But that's what a honey barrel is.
• 48:27
  Speaker 2: It's one of the better.
• 48:28
  Speaker 2: It doesn't have anything to do with honey.
• 48:31
  Speaker 3: It just means it's a really good barrel.
• 48:33
  Speaker 3: Now, we were talking about this on the last podcast and it was considered an infinity bottle.
• 48:40
  Speaker 3: What's an infinity bottle?
• 48:43
  Speaker 3: Right?
• 48:43
  Speaker 3: Well, think about it.
• 48:45
  Speaker 3: Infinity means it goes on forever.
• 48:49
  Speaker 3: But so a lot of the people and the reason why this goes on they'll take their decanter and it's empty and at the end of each bottle, everyone has its last shot.
• 49:02
  Speaker 3: You pour it into the bottle Now, you fill it with all the different and you can taste it along the way of all the different whiskeys that you put in.
• 49:13
  Speaker 3: Then, when it's full, you just drink off of it like it's whatever, but then you keep adding as you finish other bottles.
• 49:23
  Speaker 3: So the bottle goes on for an infinite amount of time.
• 49:27
  Speaker 3: It's always being added to and it's always being subtracted from it.
• 49:32
  Speaker 3: So that was 53 to 56.
• 49:37
  Speaker 3: All right, so there we go as far as infinity barrel.
• 49:41
  Speaker 3: Now we've got some more terms here and I'm pretty sure we're getting there.
• 49:47
  Speaker 3: Um, one of my.
• 49:48
  Speaker 3: So if someone says in the wild, uh, when that refers to in the wild refers to you got it off the shelf at a liquor store, uh, and it's not a zoo, uh, a lot in, or a museum.
• 50:06
  Speaker 3: I mean some liquor stores just have stuff and it's a museum you're not really finding.
• 50:12
  Speaker 3: It's like secondary on their shelf okay.
• 50:14
  Speaker 3: So to find it in the wild it means you found it and you paid msrp or close to it.
• 50:20
  Speaker 3: So that's finding it out there.
• 50:21
  Speaker 3: Most of the time if it's in the zoo or it's a museum, it's because they priced it so high it doesn't sell.
• 50:31
  Speaker 3: So a lot of times you see these really good bottles and you're all upset that oh my God, it just costs too much.
• 50:37
  Speaker 3: That's just ridiculous.
• 50:38
  Speaker 3: The reason why it costs too much and it's ridiculous it's not selling.
• 50:43
  Speaker 3: That's why you got to see it.
• 50:44
  Speaker 3: So if someone has it marked at $1,200, you go back the next year and it's still $1,200.
• 50:50
  Speaker 3: Close to the distillery All right.
• 50:54
  Speaker 3: So the next one is NCF and that's non-chill filtered.
• 51:04
  Speaker 3: If it's an NCF, that means normally when they filter out the whiskey they filter it and they chill it so that they can get some of the fatty acids that make whiskey cold.
• 51:21
  Speaker 3: When it's cold outside they can filter that out.
• 51:24
  Speaker 3: A lot of people like that.
• 51:27
  Speaker 3: So when it's non-chill filtered, it means they just ran it through a screen to get the stuff out, they didn't eliminate.
• 51:35
  Speaker 3: So, like a Booker, is non-chill filtered and when that gets cold it's going to turn cloudy.
• 51:42
  Speaker 3: It'll not be cloudy when it's warm, but if you have it in like 10 degree temperatures you'll notice that the bottle will get cloudy.
• 51:51
  Speaker 3: So that's all what non-chill filter is.
• 51:54
  Speaker 3: Um, let's see poor man's pappy.
• 51:58
  Speaker 3: My favorite one is it's when you take Pappy Van Winkle is distilled by Buffalo Trace and one of the things that a poor man's Pappy is is that Weller.
• 52:18
  Speaker 3: Special.
• 52:21
  Speaker 3: Reserve and Weller 107 and Weller 12 year is a weeded wheat bourbon with the same mash bill as Pappy.
• 52:29
  Speaker 3: Pappy just selects the better barrels to age forward that and then and a certain amount of them, and they, the Pappy Van Winkle family, picks these barrels as they go and produces their um old old rip Van Winkle at 10 year.
• 52:45
  Speaker 3: They old Rip Van Winkle at 10-year, they do a Van Winkle at 12-year, they do Happy Van Winkle Family Reserve 15, 20, and 23 years.
• 52:55
  Speaker 3: So those are the different lines.
• 52:59
  Speaker 3: Now, if some people they'll take Weller and they'll put it in their own barrels and then they'll bottle it as poor man's pappy.
• 53:09
  Speaker 3: So they'll age it a little bit further than what it is.
• 53:13
  Speaker 3: And so you know it's what I don.
• 53:23
  Speaker 3: People know what a rick house is, but a rick house is a warehouse with a rick system installed.
• 53:30
  Speaker 3: The rick system is set up so that if there's an earthquake, a mild earthquake, and there's movement throughout, you basically have a plumb line hanging from the ceiling.
• 53:47
  Speaker 3: You can tell if the actual structure so the structure of a rickhouse is the outside is separate from the racking system inside.
• 53:59
  Speaker 3: So the outside can be destroyed and the racking system stays intact.
• 54:05
  Speaker 3: It's designed so that the impact with the building or anything with the building doesn't affect the actual rickhouse.
• 54:13
  Speaker 3: Now you can monitor it because it's a long-term project.
• 54:17
  Speaker 3: They have that plumb line coming down hanging there to make sure it doesn't get out of balance.
• 54:23
  Speaker 3: There's adjustments you can make, so if it starts to sway a little bit to the right, they can make the racking system go a little bit more to the left and stay in balance the whole time.
• 54:36
  Speaker 3: That's what a rickhouse is.
• 54:40
  Speaker 3: Is the ABV or chill filter?
• 54:42
  Speaker 3: Doesn't matter, but I think I might be wrong.
• 54:45
  Speaker 3: Well, chill filter, I think 46 is the ABV or chill filter.
• 54:54
  Speaker 3: This is a higher proof.
• 54:57
  Speaker 3: Yeah, because you don't have those.
• 55:01
  Speaker 3: When you start to drop the proof down, you could be right there.
• 55:07
  Speaker 3: Let's see the next one secondary.
• 55:11
  Speaker 3: If someone says secondary, that just means they bought it and now they're selling it and they're not selling it for the primary price that they bought it for they might have added in extra price for waiting in line, knowing where to wait in line.
• 55:28
  Speaker 3: I mean, a lot of people don't like to wait in line and they got a lot of money so they pay secondary to get their whiskey from somebody who waits in line for them.
• 55:37
  Speaker 3: I mean, it's just that simple.
• 55:38
  Speaker 3: That's what it is A shelf turd.
• 55:40
  Speaker 3: It's self-explanatory.
• 55:42
  Speaker 3: But a shelf turd doesn't always have to be bad.
• 55:46
  Speaker 3: Um, it's referred to by people who just it's, it's something on the shelf that's always there uh you know, jim beam's always there.
• 55:56
  Speaker 3: Jim beam, they're not there, it's not.
• 55:58
  Speaker 3: You know, wild turkey 101.
• 56:01
  Speaker 3: Those are.
• 56:02
  Speaker 3: They're all long and some people like to consider them shelf turds because they're above what's.
• 56:10
  Speaker 3: You know that's above them because any bourbon they can get it can't be good.
• 56:15
  Speaker 3: That's why it sits on the shelf.
• 56:17
  Speaker 3: But in the case of those other bourbons I just mentioned, the bourbon doesn't sit on the shelf, they replenish it.
• 56:24
  Speaker 3: So it's always there.
• 56:25
  Speaker 3: All right, taters.
• 56:28
  Speaker 3: Oh, jamie, let's see Heads up Be used for hand sanitizer Heads can be used for hand sanitizer.
• 56:35
  Speaker 3: Yes, you are right there we're on taters Now.
• 56:44
  Speaker 3: Taters are people who the, the, the taters, the biggest tater purchase, one of the biggest tater purchases blantons.
• 56:54
  Speaker 3: Um, there's certain bourbons that they don't either.
• 57:00
  Speaker 3: They don't a tater is someone they could drink, but they want it because everybody else has it and they try and get it and then they want to sell it for more.
• 57:11
  Speaker 3: So when people refer to those taters it's irritating because they might obtain six bottles of Blanton's Keep One and sell the other five to make a profit.
• 57:22
  Speaker 3: But they're only doing it because they're taking advantage of people who don't really know bourbon, that are just in, that are there for the hype and just like anything else.
• 57:32
  Speaker 3: There's an awful lot of people who drink bourbon and are in it for the hype, right, and they don't know exactly what they're doing.
• 57:41
  Speaker 3: That's why I like to do this podcast, because I'm in it to help anybody out who doesn't know a lot, so that they understand what they're hearing.
• 57:51
  Speaker 3: It took me a long time to figure out what an actual tater is.
• 57:54
  Speaker 3: I mean, I swear to God, sometimes everybody acts like a tater, but it's these guys that are always searching.
• 58:02
  Speaker 3: They want to find the stuff and take advantage of the market place um, what's hot and then make a profit off of it while they get some for themselves.
• 58:13
  Speaker 3: So this one is going to be tough because it was the coolest one and I couldn't find it again.
• 58:24
  Speaker 3: I don't know why I couldn't find it again, but there's some terms on here.
• 58:29
  Speaker 3: So these are terms of different types of whiskey drinkers and I had them all.
• 58:43
  Speaker 3: Okay, so they're whiskey snob.
• 58:45
  Speaker 3: It's obvious.
• 58:47
  Speaker 3: I've done podcasts on the whiskey snob.
• 58:49
  Speaker 3: It's somebody who thinks they know more than everybody and what they like somehow makes them important and that if someone else doesn't like it, it's somehow they have something wrong with them and their opinion is the only opinion that matters to.
• 59:10
  Speaker 3: In their overly aggressive opinion, it only matters.
• 59:19
  Speaker 3: Everybody should pay attention to it that their opinion is the only one and everybody should listen to them.
• 59:26
  Speaker 3: That is a whiskey snob.
• 59:28
  Speaker 3: I know a lot of people Steve Coons, not a whiskey snob.
• 59:34
  Speaker 3: Michael Veach, I would also say Fred Minnick.
• 59:39
  Speaker 3: These are whiskey critics.
• 59:41
  Speaker 3: They all know what they're doing when it comes to whiskey.
• 59:46
  Speaker 3: They understand the process and everything.
• 59:48
  Speaker 3: But I'm telling you, if your palate doesn't match theirs, that doesn't mean you're wrong.
• 59:55
  Speaker 3: It's just that simple.
• 59:57
  Speaker 3: I swear to God.
• 59:58
  Speaker 3: It's just like there are people on the planet that love lobster dipped in butter and there's other people that won't even touch lobster.
• 1:00:09
  Speaker 3: Lobster to me is delicious, other people it's not.
• 1:00:13
  Speaker 3: It's the same with whiskey.
• 1:00:14
  Speaker 3: There are whiskeys that are good for everybody, that a lot of people really like and yes, that's part of it.
• 1:00:25
  Speaker 3: But people who understand that your taste buds the only when you're drinking whiskey, the only thing that it tastes like.
• 1:00:37
  Speaker 3: It matters is to you what it tastes like.
• 1:00:39
  Speaker 3: But just because someone else doesn't like what you like doesn't mean they're wrong.
• 1:00:46
  Speaker 3: When you start to tell them they're wrong because somehow you know more about it, that is what a whiskey snob is.
• 1:00:53
  Speaker 3: A whiskey snob also thinks that even a beginner doesn't have a right to have an opinion on what whiskey tastes like, and so that's what a whiskey snob is.
• 1:01:05
  Speaker 3: Now I wish I could.
• 1:01:08
  Speaker 3: Let's just see if I could find this, because I really want to give it one shot.
• 1:01:12
  Speaker 3: I'm going to call.
• 1:01:18
  Speaker 3: Let's see if I can find it based off of this right here Anti-snob, snob, uh-uh.
• 1:01:29
  Speaker 3: That wasn't right.
• 1:01:30
  Speaker 3: Okay, anti-whiskey.
• 1:01:38
  Speaker 3: Snob, snob.
• 1:01:44
  Speaker 3: Let's see if I can find it.
• 1:01:55
  Speaker 2: Yeah, I think I just did that's good, there we go, yep the anti-snob he's one that usually loves crap like.
• 1:02:06
  Speaker 3: I don't think old crows crap a bottom shelves in ancient age.
• 1:02:09
  Speaker 3: They're insistently repeating that age doesn't matter.
• 1:02:13
  Speaker 3: The anti-snob loves ice and also wildly proclaims that people are entitled to their own opinions.
• 1:02:20
  Speaker 3: They are easily infuriated by people whose opinions are that ice, old crow and ancient age are awful.
• 1:02:29
  Speaker 3: They call people snobs for having negative opinions, while completely unaware of the irony of their own demand that people never imply demands.
• 1:02:39
  Speaker 3: When they meet a garden variety snob, both drinkers are pulled together and cancel each other out in an explosive flash of light, having been transformed into pure energy.
• 1:02:50
  Speaker 3: So, it's basically the whiskey snob.
• 1:02:53
  Speaker 3: The anti-whiskey snob is on the other end.
• 1:02:57
  Speaker 3: They have an opinion.
• 1:02:58
  Speaker 3: They think that bottom shelfers are the way to go.
• 1:03:03
  Speaker 3: Now, everybody should have their own opinion.
• 1:03:06
  Speaker 3: I'm not a whiskey snob and I do think that if you want to drink ancient age or old crow, and that's what you have financially to do, it's decent whiskey.
• 1:03:15
  Speaker 3: So I think that's what it is.
• 1:03:17
  Speaker 3: They're just saying that.
• 1:03:18
  Speaker 3: They loudly proclaim things about snobs and whatever.
• 1:03:22
  Speaker 3: So that's what that is.
• 1:03:24
  Speaker 3: The status drinker, which is the loyalist, claims they love whiskey.
• 1:03:32
  Speaker 3: No, that's the loyalist.
• 1:03:32
  Speaker 3: The status drinker has an enormous whiskey dungeon, sometimes next to their whatever.
• 1:03:39
  Speaker 3: Nobody is really sure how much cost or whether the owner is capable of drinking it all in one lifetime.
• 1:03:46
  Speaker 3: They love to tell long-winded stories about certain bottles and brag about obscenely priced ones, but will never drink or sell them.
• 1:03:56
  Speaker 3: So that's what a status drinker is.
• 1:03:57
  Speaker 3: He's not.
• 1:03:58
  Speaker 3: He's not in it for the money, he won't but, but he won't drink it and he's not going to sell it.
• 1:04:03
  Speaker 3: So the people who are going to make some money off of his collection are his kids, because they will sell it.
• 1:04:09
  Speaker 3: You know Brad Bonds.
• 1:04:11
  Speaker 3: He goes around and helps people make money off of this type of stuff all the time, and there's a lot out there, believe it or not, folks.
• 1:04:18
  Speaker 3: So Brad Bonds of Revival, you know, bottle shop down in, uh, oh, my God, covington, kentucky, where I'm going to be on Friday night.
• 1:04:36
  Speaker 3: Uh, brad, uh, basically loves the status drinker because that, you know, once he's gone, uh, his his status quo of his family, they like to let that go after that.
• 1:04:53
  Speaker 3: Now the loyalist is the loyalist claims they love whiskey but only drink one brand, like Jameson.
• 1:04:58
  Speaker 3: In fact you're pretty sure they haven't tried anything else ever.
• 1:05:02
  Speaker 3: When presented with a brand outside of their experience, they don't know what to do or say.
• 1:05:06
  Speaker 3: So a loyalist is someone who's loyal to the uh, their, they love whiskey but they drink one and they consistently drink it.
• 1:05:14
  Speaker 3: And if they get something else it's just basically, uh, my dad would be a loyalist with jack daniels.
• 1:05:20
  Speaker 3: He liked just basic jack daniels.
• 1:05:22
  Speaker 3: He I've I've, you know, since this happened and whatever, I've had him taste other ones and he just likes.
• 1:05:28
  Speaker 3: That's a loyalist.
• 1:05:29
  Speaker 3: Right there.
• 1:05:30
  Speaker 3: Now this one, the Mel Gibson, often buys rare whiskeys while it's widely available and immediately tries to sell it on the bourbon exchange for a 300 markup.
• 1:05:43
  Speaker 3: They are bizarre, bizarrely self-righteous and ironically out of touch with what things they love.
• 1:05:49
  Speaker 3: Frequently they tell you things.
• 1:05:51
  Speaker 3: Things are blasphemous, usually hate, oh, never mind, but only vocalizes when he's drunk.
• 1:05:58
  Speaker 3: It's just oh my god, that is a bizarre category right there.
• 1:06:04
  Speaker 3: But this, this one, this is coming from different types how to drink, from how to drink whiskey, different types of whiskey drinkers.
• 1:06:13
  Speaker 3: Now, the cigar guy and gal I I thought this was this always disagrees with your comments about the flavor or aroma of a particular whiskey, because they can't really smell.
• 1:06:24
  Speaker 3: They also make wild accusations like um, something ashiton of a lynch smells peaty, the Ardbeg is terrible.
• 1:06:35
  Speaker 3: Or whiskey is great with this cigar will make your house smell like a formaldehyde cat urine.
• 1:06:43
  Speaker 3: Okay, so yeah, that's the cigar guy and girl.
• 1:06:46
  Speaker 3: They basically come over and tell you something that they're not smelling good because they smoke a lot of cigars.
• 1:06:57
  Speaker 3: But that one's weird.
• 1:06:58
  Speaker 3: The Diet Coke guy and gal hangs out at dive bars and only own shot glasses.
• 1:07:04
  Speaker 3: So he might still be in whatever, but they want chasers and sometimes the chasers diet Coke and it's good.
• 1:07:13
  Speaker 3: I like that one.
• 1:07:16
  Speaker 3: The Googler.
• 1:07:17
  Speaker 3: The Googler basically Googles everything, loves Jim Murray and top 10 lists, so he's basically always checking everything.
• 1:07:28
  Speaker 3: Pappy Van Winkle, he understands it, but he has no idea that Buffalo Trace makes it or any other brand by it.
• 1:07:37
  Speaker 3: So it's somebody who's always searching and then talking based off what they learn on Google.
• 1:07:42
  Speaker 3: It's kind of ironic that I search this on Google to come up with this list and it's a top 10 list.
• 1:07:49
  Speaker 3: But the grammar horror this is one that basically points out the difference between whiskey with a Y and whiskey with an EY, or, when you're doing posts, is going to basically think they're better than you and they know more about whiskey because their grammar's better and they point it out.
• 1:08:16
  Speaker 3: It's my favorite the grammar whore.
• 1:08:18
  Speaker 3: I learned this and I will be referring to you all out there in my comments on YouTube and whatnot that the grammar whore is pretty funny, horror is pretty funny Um from the Diet Coke.
• 1:08:38
  Speaker 3: I hold my gold spot from the Diet Coke people.
• 1:08:39
  Speaker 3: All right, there you go.
• 1:08:40
  Speaker 3: Now, um, there's the contrarian.
• 1:08:41
  Speaker 3: It's a hipster of whiskey.
• 1:08:42
  Speaker 3: Of whiskey, um, it hates whenever you like.
• 1:08:46
  Speaker 3: They think the old stuff was better and the old drink and they only drink cheap stuff but claim to have loads of high-end whiskey experience.
• 1:08:58
  Speaker 3: Sometimes seen wearing bow ties.
• 1:09:00
  Speaker 3: The contrarian awful, smells bad and listens to annoying music while drinking.
• 1:09:05
  Speaker 3: That's funny.
• 1:09:09
  Speaker 3: Now the troll that's basically somebody who basically tells you that I get trolled all the time, that my website sucks.
• 1:09:21
  Speaker 3: I mean, it's just straight up.
• 1:09:22
  Speaker 3: I was on an NFL football site the trash talk for the NFC North, and I'm a Packer fan and Bear fans are on there and we're all doing whatever and out of nowhere, one of the guys is like your podcast sucks.
• 1:09:38
  Speaker 3: I'm just like, wow, just because I'm a Packer fan, my podcast sucks.
• 1:09:44
  Speaker 3: You know is funny.
• 1:09:45
  Speaker 3: I was amused.
• 1:09:47
  Speaker 3: I'm like I would expect that out of a Bear fan.
• 1:09:50
  Speaker 3: That's what I expect.
• 1:09:51
  Speaker 3: So that's people who troll you.
• 1:09:53
  Speaker 3: Canadian, yes, I'm talking to you.
• 1:09:56
  Speaker 3: Just basically comment with some snarky bullshit.
• 1:10:03
  Speaker 3: I mean, that's how he puts it.
• 1:10:05
  Speaker 3: Now there's a blogger know-it-all or a podcast know-it-all.
• 1:10:11
  Speaker 3: Most podcasters are bloggers.
• 1:10:14
  Speaker 3: I don't think that I've not come across many that just think.
• 1:10:19
  Speaker 3: I mean, when you're dealing with and talking to Fred Minnick, he understands that it's just you drink what you like.
• 1:10:25
  Speaker 3: And same thing when you're talking with Fred or Freddie Ngo, you drink it your way.
• 1:10:32
  Speaker 3: If you like ice in it, for God's sake, you know, put ice in it.
• 1:10:35
  Speaker 3: And if you like Jim Beam, don't let anybody tell you it's bad whiskey.
• 1:10:40
  Speaker 3: I mean, for God's sakes, it's the eighth largest selling whiskey in the world.
• 1:10:45
  Speaker 3: I mean, if it's bad, then whoever's telling you it doesn't know.
• 1:10:52
  Speaker 3: They're the ones who don't know whiskey, because they're telling you something that they shouldn't be, because it's your opinion and their opinion, their is theirs.
• 1:11:02
  Speaker 3: And if they're telling you that theirs is better and you shouldn't be drinking something like Jim Beam, or you shouldn't be drinking Jack Daniels because it's not high end enough or whatever, you could tell them to go jump in the lake.
• 1:11:16
  Speaker 3: They're the ones that are the problem.
• 1:11:17
  Speaker 3: But that gets me to that.
• 1:11:23
  Speaker 3: Does anybody have any other questions?
• 1:11:25
  Speaker 3: There's Wayne.
• 1:11:26
  Speaker 3: My children are going to have a problem.
• 1:11:28
  Speaker 3: I will have a lot of open bottles that won't be able to sell for much.
• 1:11:31
  Speaker 3: They should enjoy my collection and remember Pops?
• 1:11:35
  Speaker 3: Well, that's Wayne.
• 1:11:38
  Speaker 3: I mean, honestly, the one thing that I got lucky.
• 1:11:42
  Speaker 3: I had a son that did like to take a lot of stuff from us, but he didn't like whiskey, so he left my whiskey collection alone.
• 1:11:49
  Speaker 3: I have a lot of whiskey too, as you can see behind me, below me, to the sides of me, and because I'm a whiskey podcaster, 90% is open so it's not going to be for sale or whatever.
• 1:12:06
  Speaker 3: I do have a bunker that I put a little bit up.
• 1:12:09
  Speaker 3: Uh, if, because I can't keep drinking.
• 1:12:11
  Speaker 3: But for the most part my favorite is when, uh, somebody wants me to try their 275 225 bottle.
• 1:12:19
  Speaker 3: I have to try it, I gotta open it.
• 1:12:21
  Speaker 3: I'd love to put it up because it's rare, whatever.
• 1:12:23
  Speaker 3: But um, amber runs and hearing all of the hate, amber run, I got a bottle of amberana after hearing all the haters.
• 1:12:32
  Speaker 3: What did you think about the amberana, mr mom?
• 1:12:34
  Speaker 3: Um, let's see being healthy.
• 1:12:43
  Speaker 3: If you don't, okay, let's see want to grab that method and madnessness, ambarana.
• 1:12:49
  Speaker 3: Yeah, I mean, ambarana is very, very sweet To me.
• 1:12:54
  Speaker 3: It tastes, there's that cinnamony it sometimes has like a syrupy flavor RD1 makes.
• 1:13:01
  Speaker 3: But you know, ct really was turned off by Ambarana because it's so sweet.
• 1:13:06
  Speaker 3: So if you're not into really sweet whiskey, then Amberana is not your.
• 1:13:11
  Speaker 3: But since we're talking about Amberana, it's a different type of wood finish.
• 1:13:17
  Speaker 3: No, actually, I think I want to say it's not a, it's a different type of liqueur finish.
• 1:13:27
  Speaker 3: I actually think, all right, let's just look that up real quick.
• 1:13:32
  Speaker 3: Let's be a Googler.
• 1:13:35
  Speaker 3: Amberana.
• 1:13:36
  Speaker 3: Okay, it is a wood.
• 1:13:48
  Speaker 3: It's a genuine family.
• 1:13:50
  Speaker 3: It contains three species, which are Brazil, peru, bolivian and Burana.
• 1:13:56
  Speaker 3: It's a wood.
• 1:13:58
  Speaker 3: It's a wood finish.
• 1:14:00
  Speaker 3: And it definitely has some really nice stuff.
• 1:14:03
  Speaker 3: You didn't like the, but I got the RD-1, and I actually think it's right here.
• 1:14:10
  Speaker 3: I want to say it is I usually see it when I'm messing around Johnny doom, boom, boom.
• 1:14:17
  Speaker 3: Yeah, there it is.
• 1:14:20
  Speaker 3: Let's pull this out first.
• 1:14:23
  Speaker 3: I don't know, I got the RD-1 Ambarano, but we'll finish that up.
• 1:14:31
  Speaker 3: Um, everybody on youtube and facebook uh, I'm gonna stay on a little bit.
• 1:14:38
  Speaker 3: So you guys don't, it's brazilian wood.
• 1:14:40
  Speaker 3: Okay, I, I'm gonna get.
• 1:14:42
  Speaker 3: Go.
• 1:14:42
  Speaker 3: Well, let's see, I have it.
• 1:14:46
  Speaker 3: It should tell you what it is right here, finished in Brazilian Ambarana wood.
• 1:14:54
  Speaker 3: So, let's see, is there anything to touch with Ambarana wood?
• 1:14:59
  Speaker 3: Oh, look at that from the roots and ashes.
• 1:15:07
  Speaker 3: Alright, I need light.
• 1:15:12
  Speaker 3: I got that, so I will grab the light.
• 1:15:17
  Speaker 3: I can do that too.
• 1:15:18
  Speaker 3: So, all right, here we go.
• 1:15:22
  Speaker 3: From the roots and ashes of our past comes the rebirth of Lexington's first federally registered distillery.
• 1:15:27
  Speaker 3: Okay, first federally registered distillery.
• 1:15:28
  Speaker 3: Okay, honor, while ushering a new era of souffle revile, dynamic, curious and alluring adventure from this Kentucky straight, the South American Amberana Wood.
• 1:15:39
  Speaker 3: Finishing is the first steps in our search for more, for more.
• 1:15:44
  Speaker 3: All right, so it comes from South America, which is Brazil, and it's their Kentucky straight bourbon, put in there and I will take it and then we'll take it out.
• 1:15:56
  Speaker 3: But, like I said, facebook and youtube, please stay on and talk a little bit, uh.
• 1:16:02
  Speaker 3: But right now I am going to pour a little of uh, barry brinegar's Ambarana finished RD1.
• 1:16:11
  Speaker 3: He's going to be at the Kentucky Bourbon Festival.
• 1:16:14
  Speaker 3: I do like this bottle.
• 1:16:16
  Speaker 3: I purchased it.
• 1:16:18
  Speaker 3: It's not like a lot of other Ambaranas.
• 1:16:21
  Speaker 3: So here we go.
• 1:16:24
  Speaker 3: All I want to say is I'm going to finish up this part.
• 1:16:29
  Speaker 3: Remember everybody, wwwscotchybourbonboyscom for all your Scotchie Bourbon Boy merchandise and information.
• 1:16:38
  Speaker 3: Also, follow us on all the social media Facebook, instagram, youtube and X.
• 1:16:47
  Speaker 3: We are tonight on Facebook and YouTube live.
• 1:16:50
  Speaker 3: Great to see us.
• 1:16:51
  Speaker 3: We're on every Tuesday and Thursday nights at 8.30.
• 1:16:54
  Speaker 3: Most of the time live.
• 1:16:56
  Speaker 3: If not, I try and supplement one in.
• 1:16:58
  Speaker 3: But if there's going to be a change in the schedule, check back because I'll make a post that I'm not able to do it.
• 1:17:04
  Speaker 3: Especially in September, we are headed to Kentucky Bourbon Festival.
• 1:17:08
  Speaker 3: That schedule will be a little bit wonky.
• 1:17:12
  Speaker 3: But also follow us on Apple, your favorite podcast format, apple, spotify, pandora, iheartradio.
• 1:17:24
  Speaker 3: If you're driving in the car, you ask Siri or Alexa play the Scotchy Berman Boys, it's going to happen.
• 1:17:32
  Speaker 3: So, with that said, remember everybody good bourbon and good friends equal good times.
• 1:17:42
  Speaker 3: Remember drink responsibly, don't drink and drive and live your life adventurously.
• 1:17:51
  Speaker 3: Little Steve-O is going to take us out.
• 1:17:55
  Speaker 3: Let's go.
• 1:18:06
  Speaker 4: Oh, show me the way to the next whiskey bar.
• 1:18:11
  Speaker 4: Oh, don't ask why.
• 1:18:14
  Speaker 4: Oh don't ask why.
• 1:18:16
  Speaker 4: Show me the way to the next whiskey bar.
• 1:18:22
  Speaker 4: Oh don't ask why.
• 1:18:25
  Speaker 4: Oh don't ask why.
• 1:18:27
  Speaker 4: For if we don't find the next whiskey bar, I tell you, we must die.
• 1:18:36
  Speaker 4: I tell you, we must die.
• 1:18:39
  Speaker 4: I tell you, I tell you, I tell you we must die.