Latest / The Scotchy Bourbon Boys / Grain to Glass: An Insider's Journey to Great Bourbons Like Bookers EHT Barrel Proof and our first Surprise guest Aaron Harris helping Us Intro OHLQ's Single Barrel Green River Release

Transcript

Grain to Glass: An Insider's Journey to Great Bourbons Like Bookers EHT Barrel Proof and our first Surprise guest Aaron Harris helping Us Intro OHLQ's Single Barrel Green River Release · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, indiana's Alchemist of the Black Forest.
• 1:08
  Speaker 1: So I'm tuning in here today to tell you all about the One Piece at a 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 at a time distilling institute on youtube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts.
• 1:33
  Speaker 1: Thank you, and I'm gonna make a song to put the time to time.
• 2:03
  Speaker 2: Yeah, the red skies are better than the bright.
• 2:06
  Speaker 2: Raise my hand and make a song to find yeah, the red skies are better than the bright.
• 2:14
  Speaker 2: Bring me to the night.
• 2:36
  Speaker 4: Oh, bring me to the night.
• 2:37
  Speaker 4: Yeah, all right, welcome back to another exciting episode of the Scotchy Burberry Boys.
• 2:44
  Speaker 4: We are live Facebook and YouTube tonight and then also recording for our Apple podcast, our iHeartRadio and Spotify.
• 2:53
  Speaker 4: Make sure you listen to when you listen on whatever you listen to, because we're on all the major podcast formats.
• 3:01
  Speaker 4: Also wwwscotieburbonboyscom for all things scotchie bourbon boys.
• 3:06
  Speaker 4: And then also, uh, we are on facebook and youtube and so if you follow us there, there's all sorts of content.
• 3:14
  Speaker 4: Uh, you can look for myself, jeffrey mueller, on facebook and uh, and then also you can look for ch Thompson, ct and Martin Nash, super Nash.
• 3:26
  Speaker 4: All of our channels we share to the Scotchy Bourbon Boys Facebook group and page, but our channels we do a lot of Scotchy Bourbon Boys type things.
• 3:38
  Speaker 4: Ct is always doing crazy stuff with his.
• 3:42
  Speaker 4: This last time, if you really want to see it, he mixes rolos um up in bur in a buffalo trace, right?
• 3:51
  Speaker 5: ct yeah welcome to it's uh, it's in a jar, if you want to see it.
• 3:56
  Speaker 5: It doesn't look real appetizing, but you know yeah, you shook it up.
• 4:01
  Speaker 4: Actually that looks like a bourbon cream.
• 4:03
  Speaker 4: I personally don't think I would have strained it through the coffee strainer.
• 4:08
  Speaker 4: I think I would have just poured it in the glass and started sipping and chewing, because that would have had the caramel and the chocolate involved all at once.
• 4:16
  Speaker 4: What's?
• 4:17
  Speaker 5: amazing is that that, reduced as thick as it is, it went back to almost completely clean clear like a bourbon, yeah when you were, the coffee filter was taken, the Rolo particulates didn't get small enough.
• 4:32
  Speaker 4: But what I will say is freaking.
• 4:35
  Speaker 4: Go to the freezer, get two scoops of vanilla ice cream, drop that crap in and start chowing oh.
• 4:42
  Speaker 4: God, that has to smell good, it's very chocolatey.
• 4:48
  Speaker 4: And also tonight the podcast.
• 4:51
  Speaker 4: We are going to go through a couple things.
• 4:53
  Speaker 4: We're I'll just you know quickly Rosewood Bourbon and Rye Whiskey, the Texian Bourbon Company.
• 5:03
  Speaker 4: It's distilled in Indiana and also at the Bardstown Bourbon Company in Kentucky, then brought to Texas after it's been aged a certain amount of time and finished there in Kentucky.
• 5:18
  Speaker 4: Now it drives 900 miles and Jason Giles is one of our sponsors Rosewood Bourbon.
• 5:27
  Speaker 4: I really want to cover that because I'm getting ready to be getting the voiceovers.
• 5:35
  Speaker 4: But it's such a new company and what Jason is doing and his history is so interesting that it's really tough to even get reviews.
• 5:46
  Speaker 4: I'm having to watch the reviews on the bourbon.
• 5:48
  Speaker 4: We did get the Indiana and the Kentucky, I think CT.
• 5:52
  Speaker 4: You have a bottle down there and it is some fantastic whiskey.
• 5:59
  Speaker 4: The Kentucky, the Contexian Kentucky bourbon, was fantastic.
• 6:04
  Speaker 4: You can get it on Bourbon Outfitters.
• 6:08
  Speaker 4: They basically that is where it's available.
• 6:12
  Speaker 4: Jason is really excited for us to, you know, be a part of what they're doing and I really think it's really fun to jump in on those beginning.
• 6:22
  Speaker 4: You know the beginning type of start of a business and he's a great guy and we're going to be meeting him soon and I think next year we're going to be going to texas at one point.
• 6:33
  Speaker 4: Uh, you know, go down there and do the texas.
• 6:35
  Speaker 4: You know they got garrison's brothers, they got tx, they've got rosewood, they, you know there's a bunch of stuff coming out of Texas and having Jason join the group I think he'll get us into Texas.
• 6:48
  Speaker 4: The Scotchie Pervin boys will plan to get down there.
• 6:53
  Speaker 4: And then also, big news, I mean you guys, for the first time this news has hit and we're live.
• 7:00
  Speaker 4: I'm going to try and get Alan, alan bishop and joe lee on the podcast next.
• 7:06
  Speaker 4: Next thursday is what I'm shooting for.
• 7:09
  Speaker 4: So, um, talk about old homestead.
• 7:12
  Speaker 4: Alan bishop has left the spirit of french lake and he is now at the old homestead distillery.
• 7:18
  Speaker 4: Uh team back up with uh joely casper zach, who he was with at the spirit of french lick early on, and that's when we first met uh alan and they are wild together and they've gotten back and it's already wild.
• 7:35
  Speaker 4: I mean, I mean, I don't know, the beetlejuice, uh, shortice, short, was nothing short of kind of spectacular.
• 7:43
  Speaker 4: But now there's no, they're trained and there's no handcuffs.
• 7:50
  Speaker 4: I mean, I think he was in Washington or Virginia, at Mount Vernon, making what was it?
• 7:58
  Speaker 4: Apple brandy, apple brandy on those stills yeah.
• 8:02
  Speaker 8: Washington's Apple Brandy recipe and that was so cool to be watching as the post the album is doing with that too.
• 8:13
  Speaker 4: Yeah, and Barrel Proof Podcast says good evening and I think that's probably Dario.
• 8:18
  Speaker 4: I know he's from that podcast, but it could be someone else.
• 8:21
  Speaker 4: And then just know that Randy no, not Randy, but that whole you know move they are going, they're on.
• 8:33
  Speaker 4: It's funny because the place where they built the distillery and it's almost like Alan had a distillery built specifically for him and they are on Patoka Lake right there, so that is going to be an attraction and it's closer to Louisville, so it's more south of Kentucky, it's in Indiana, so closer to Louisville, so it's not as far as a drive as it was to French Lick, I think, instead of right around an hour.
• 9:06
  Speaker 4: I think you're looking at about I think it's like 35 minutes from Louisville and it's Patoka Lake, so you can plan a family outing.
• 9:14
  Speaker 4: It's a huge party lake.
• 9:16
  Speaker 4: As far as CT, it sounds like it's right up your alley.
• 9:20
  Speaker 4: You're going to be driving the pontoon boat for us when we go up there.
• 9:23
  Speaker 4: We'll spend a couple days, go out on the lake, All we'll do is drink Old Homestead, and you'll be driving that pontoon boat.
• 9:30
  Speaker 4: I'm going to go sit with Bigfoot.
• 9:34
  Speaker 5: Yeah, that's cool.
• 9:36
  Speaker 4: That Bigfoot statue is so cool.
• 9:38
  Speaker 4: Yeah, I agree.
• 9:39
  Speaker 4: And then so the distillery has all new rooms.
• 9:44
  Speaker 4: They built a hotel.
• 9:45
  Speaker 4: It has a hotel attached to the distillery, one side's the hotel with new rooms and whatever.
• 9:51
  Speaker 4: And then they've got the distillery in the middle and then the bottling it.
• 9:55
  Speaker 5: So it's really really cool, exciting down there's really cool silos at the winery that you can stay in.
• 10:03
  Speaker 5: Those were really cool.
• 10:04
  Speaker 4: Yep, yep, and just you know that's the fun part of what's been happening.
• 10:09
  Speaker 4: So then with the Spirit of French Lake, I've been talking to Justin Wiley.
• 10:13
  Speaker 4: He basically is excited.
• 10:16
  Speaker 4: He is now the head distiller there.
• 10:18
  Speaker 4: I was talking to Loreline and they want to keep us as a sponsor, which I'm excited.
• 10:26
  Speaker 4: So I've got a lot of voiceovers and whatever.
• 10:29
  Speaker 4: And if you guys got any ideas what to do for this, we can make it fun and so that's a really cool thing.
• 10:36
  Speaker 4: And then also, Alan still sponsors us through his One Piece at a Time Distilling Institute that he keeps going.
• 10:43
  Speaker 4: And if you have ghosts, you have everything A spirits in form of the spirit industry and then spirits in form of ghosts.
• 10:52
  Speaker 4: So it's really kind of a cool themed podcast Now.
• 10:57
  Speaker 4: So the last thing is well, let's just get it all out.
• 11:00
  Speaker 4: Let's start off Kentucky Bourbon Festival tickets went on sale last week and, like we knew the what experience the VIPs sold out instantly.
• 11:16
  Speaker 4: It was sold out.
• 11:17
  Speaker 4: So, although I have to say, if you got on, you had a chance to get tickets, Unlike last year, if you got on, you had a chance to get tickets, Unlike last year when you got on you could only get one.
• 11:26
  Speaker 4: You didn't even have a chance to get two.
• 11:28
  Speaker 4: Once your cart was, you could actually put a couple tickets in your cart.
• 11:32
  Speaker 4: A lot of people I know that were able to buy the VIP were able to get two, which was a really good improvement from last year's thing.
• 11:40
  Speaker 4: What good is one VIP if you're a couple and you're going?
• 11:44
  Speaker 4: You know what I?
• 11:44
  Speaker 4: mean.
• 11:45
  Speaker 4: So that was really a good fix.
• 11:47
  Speaker 4: Now there are tickets left and I'm going to hit the share screen here for right now I know where.
• 11:55
  Speaker 4: That is All right, let's hit that and we're going to come up with what you're going to do.
• 12:00
  Speaker 4: Is okay, hit that share and let me go to up with what you're going to do.
• 12:03
  Speaker 4: Is okay, hit that share and let me go to.
• 12:05
  Speaker 4: That was all right, since we're there.
• 12:07
  Speaker 4: So they've got the ticket packages.
• 12:10
  Speaker 4: You can see this.
• 12:12
  Speaker 4: Hopefully I will read it for the people on Facebook.
• 12:16
  Speaker 4: It is the weekend bourbon taster.
• 12:18
  Speaker 4: It's $180 per ticket.
• 12:20
  Speaker 4: It's three days Friday, saturday and Sunday.
• 12:23
  Speaker 4: Folks, that's $60 a day and this is what you get.
• 12:27
  Speaker 4: The three-day access to the festival KBF Wee, glencairn Tasting Glass.
• 12:31
  Speaker 4: A sampling from 60 different distilleries.
• 12:34
  Speaker 4: Opportunities to meet master distillers.
• 12:37
  Speaker 4: Buy unique bottles direct from the distillers.
• 12:41
  Speaker 4: Entry to the Bourbon Capital Bites area 40 vendors in Bourbon Marketplace.
• 12:47
  Speaker 4: Admission to the Oscar Goetz Museum, which is the Bourbon Museum, right there on premise.
• 12:54
  Speaker 4: Access to Deployment Cigar Lounge, which I'm so looking forward I'm sure you are too CT and Super Nash, the Bourbon 30 show viewings.
• 13:05
  Speaker 4: Unlimited re-entry to the festival so you can come in and out as you want, all day long, ability to purchase premium events and access to bourbon lockers.
• 13:15
  Speaker 4: Now they have the one day pass, which is $105 for Sunday.
• 13:21
  Speaker 4: Exactly the same thing, but you only get in one.
• 13:23
  Speaker 4: So the one-day pass.
• 13:26
  Speaker 4: So even if the one-day pass being $105, I'm serious.
• 13:30
  Speaker 4: If you want to come down and see it, that is the best ticket that you'll ever get.
• 13:34
  Speaker 4: People pay so much for concerts and everything, but just to be able to drink and sample 60 different distilleries and just go through and taste and what you come across, that's well worth it.
• 13:47
  Speaker 4: But that three-day pass, that pass, I don't care what you say, that's VIP at most.
• 13:55
  Speaker 4: You know you're getting everything.
• 13:57
  Speaker 4: I understand that, the VIP tents and everything, but you know VIP is the VIP.
• 14:02
  Speaker 4: It's just like if everybody was VIP.
• 14:04
  Speaker 5: You have access to buy all the same bottles that a VIP does.
• 14:08
  Speaker 5: You can still get the chance to do everything other than the VIP tent.
• 14:13
  Speaker 5: Realistically, you still can buy whatever special single barrels are out there and enjoy just the same.
• 14:21
  Speaker 4: Yeah, yes, for sure, and let me put us back, that's just crazy.
• 14:27
  Speaker 4: Full screen.
• 14:30
  Speaker 5: All right, and they keep making it better year after year.
• 14:32
  Speaker 5: I mean, every year they've gotten a little better with things and added more and made it more of an experience, and I think that's the thing that you don't grasp until you go.
• 14:43
  Speaker 5: This is a week, it's a weekend, but for us it's a week-long experience.
• 14:49
  Speaker 5: It's something that you talk about for an entire year after you've went.
• 14:54
  Speaker 8: Yeah, and I don't know of anybody that's went to it and especially for the first time.
• 15:00
  Speaker 8: You talk to them and they definitely say I am coming back next year, definitely coming back next year, and that's all you hear out of them, because they get there and when they experience it, it's nothing like they've experienced before.
• 15:19
  Speaker 8: Another thing that I know that Randy mentioned too, that hadn't been mentioned yet, is that they've added more and more food trucks this year, and this year they're moving them all out to the street, to both sides of the street that was out in front of where the festival is this year, blocking that whole street off and it's going to be lined from end to end with food trucks this year, blocking that whole street off and it's going to be lined from end to end with food trucks this year, with that all different accesses, all along the entrances.
• 15:50
  Speaker 4: Yeah, and anybody who doesn't understand that this is a deal, it's not sold out, you need to get your.
• 16:00
  Speaker 4: You got to get your tickets because it's going to sell.
• 16:06
  Speaker 4: It always does.
• 16:06
  Speaker 4: Uh, he keeps the the amount of people limited so people aren't waiting too long.
• 16:11
  Speaker 4: Um, that three day pass it's honestly, when you come down and you have just a three day pass, I don't care what you say, you can't experience all the different distilleries and everything that's there in the amount of time you have to pick and choose what you want to see, what you want to drink.
• 16:29
  Speaker 4: There's so much going on the whole time.
• 16:35
  Speaker 8: What is it?
• 16:35
  Speaker 8: 55 different distilleries this year.
• 17:25
  Speaker 5: Yeah.
• 17:25
  Speaker 4: Yeah, almost 60, I think.
• 17:26
  Speaker 4: Well, friday morning Kevin Hill will have releases, saturday morning Beam has special releases.
• 17:35
  Speaker 4: So you did so you're a liar.
• 17:38
  Speaker 4: So there he is.
• 17:42
  Speaker 4: I did guess, though that's pretty good.
• 17:45
  Speaker 4: You didn't guess, I did too.
• 17:48
  Speaker 4: I said is it Zoom?
• 17:51
  Speaker 4: Because that's pretty good.
• 17:52
  Speaker 4: Yes, I did too.
• 17:52
  Speaker 4: Yes, I said is it zoom because that's what it made me think it could be mr Aaron Harris.
• 17:56
  Speaker 4: So that's really cool.
• 17:56
  Speaker 4: Yes, yes, which will have to then quickly go right into why we're having Aaron on.
• 18:02
  Speaker 4: You know, or you know it's does.
• 18:06
  Speaker 4: Is he on?
• 18:06
  Speaker 4: Specifically, for there he is.
• 18:11
  Speaker 4: Hey, aaron, hey, what's up, aaron?
• 18:13
  Speaker 4: How are you?
• 18:14
  Speaker 8: Cheers, yeah, drinking on some Green River Wheaties myself, I'm not Aaron.
• 18:21
  Speaker 5: How's it going, fellas?
• 18:23
  Speaker 5: So I'll go ahead.
• 18:28
  Speaker 5: So yeah, so I, I, I said something there about coming on tonight because the the Ohio OHLQ picks that I have been looking and seems like I went around looking for them and can't find them.
• 18:42
  Speaker 5: I actually found two of them, the two that I really sought after this three.
• 18:47
  Speaker 5: So you know, having him want to talk about it, talk about the excitement, but this is a big deal for the state of Ohio because we just got the other bottles.
• 18:58
  Speaker 5: You know, within the last year We've gotten the weeded, the regular bourbon and then the rye.
• 19:04
  Speaker 5: Just within the last month or so.
• 19:07
  Speaker 4: Well, I'm glad that you came on, Aaron, because you know the one that the pick that you sent up with you can see your signature there, it's like, and you sent it up to me.
• 19:20
  Speaker 4: I was waiting to open it on a special occasion, so I guess having you on the podcast is a special occasion, so I will open this bottle.
• 19:31
  Speaker 7: That bottle is so good it could have had its own podcast.
• 19:34
  Speaker 4: I figured that.
• 19:35
  Speaker 4: That's why I've been saving it.
• 19:37
  Speaker 4: It just definitely you could talk about the now.
• 19:43
  Speaker 4: As far as the picks for the state of Ohio, obviously they came.
• 19:48
  Speaker 4: Did they come down or did you guys come up?
• 19:52
  Speaker 7: I assume they came down.
• 19:53
  Speaker 7: I don't know if I was part of that pick.
• 19:54
  Speaker 7: It's kind of one of those things where for the majority of what we do for those picks, we basically will go through and we'll pick our timeline of when we know the barrels are going to be good to go.
• 20:09
  Speaker 7: And it literally comes down to maybe we pick 10 barrels a week that we know might get picked and it's really like a oh my God.
• 20:22
  Speaker 7: It's really like you never know what they're going to pick, what flavor they're going after that time, and they pick such phenomenal single barrels.
• 20:28
  Speaker 7: We know what they're going after that time and they pick such phenomenal single barrels and it's what they're going to go after.
• 20:30
  Speaker 7: It's a shame.
• 20:33
  Speaker 7: I'm going to let any of them go.
• 20:34
  Speaker 7: I'm happy they get to go.
• 20:38
  Speaker 5: Well, in this case they picked three, and all with a 21% rye mash is what it was saying.
• 20:47
  Speaker 5: All in a 119 proof, they definitely have different profiles.
• 20:55
  Speaker 5: It's funny because the first one I got was barrel 2, and I think I posted a thing about it and said their comments about having a fresh cut wood nose, and I said that when you open that bottle it smells like walking into the rick house, and we always comment every time we go to a rick house, whether it be there in Green River or whatever.
• 21:18
  Speaker 5: That man, if somebody could make that into a candle, it would be amazing and it really just never happened.
• 21:25
  Speaker 5: But this bottle has that nose and and it's just very unique.
• 21:30
  Speaker 7: Yeah, we wouldn't be known as I think we've been known even the Green River label, for in its heyday, in the early 1920s, it was known as one of the smoothest whiskies.
• 21:41
  Speaker 7: So I don't think that we're straying too far from that and I'm pretty tickled that it's all.
• 21:47
  Speaker 7: They've all been very sweet, uh, very smooth and uh, spice hits differently for different people.
• 21:54
  Speaker 7: Um, you know it, you know the saying it, you guys know the saying of anybody it's a, uh, there's a, there's a pour for every palate.
• 22:03
  Speaker 7: So I mean there's, there's everything there.
• 22:08
  Speaker 5: The other thing about this is you know people are out looking and I'm not going to interrupt anybody with saying anything, but you know, when states do these kind of picks which Ohio does a great job of bringing things to us that we can't typically get, because most of the time to be able to get a Green River pick you're going to have to find a club, a group, somebody who's went down and done a pick.
• 22:30
  Speaker 5: So for the Saints to do it, it was really nice.
• 22:32
  Speaker 5: But the other thing that just is amazing is this is a single barrel barrel pick that is $59.
• 22:40
  Speaker 5: I mean, that's a great value for what you get.
• 22:41
  Speaker 5: That is totally unique and not like anything else you're going to have.
• 22:43
  Speaker 5: I agree, that is totally unique and not like anything else you're going to have.
• 22:49
  Speaker 4: I agree, it's kind of.
• 22:50
  Speaker 4: So.
• 22:51
  Speaker 4: There's two things.
• 22:54
  Speaker 4: You went to Green River which was something else besides before that had certain things or a reputation.
• 23:05
  Speaker 4: But when we went down there with you and we, right before the festival that week, and we got to sample what you were working, you know, and it wasn't like you completely um, what would you say you did?
• 23:20
  Speaker 4: It wasn't like you like pulled a bunch of barrels out just for us.
• 23:25
  Speaker 4: It's what was down in the rick house and I was like completely amazed at the quality of what we were tasting.
• 23:35
  Speaker 4: It's not something.
• 23:37
  Speaker 4: It was almost like surprising to me.
• 23:39
  Speaker 4: You know what you guys had purchased it.
• 23:42
  Speaker 4: It was real and I think someone you nobody knew what to expect, or did they know when they were going to get it right, when that was changing and everything, did they pretty much have a good idea of what the stock was?
• 24:01
  Speaker 7: Oh, I think that was one of the we knew.
• 24:03
  Speaker 7: Obviously we knew the inventory, knew what was sitting, knew the inventory knew what was sitting.
• 24:14
  Speaker 7: But we and the QC team at Warthog Burg and Company and Green River we pulled a sample from every single lot which you know for a distillery production for six years at the time, five, six years at the time, you, six years at the time.
• 24:27
  Speaker 7: You know that's one lawn, is every day in a barrel.
• 24:31
  Speaker 7: So I can say that I've pulled at least a pallet of 200 mil samples and we identified a lot through that.
• 24:44
  Speaker 7: So a lot of different categories were broken out and had a pretty good sense of what areas we want to focus on.
• 24:52
  Speaker 4: Yeah and I.
• 24:53
  Speaker 4: So now you know you guys had that, have that place running full out and you're, you know, doing everything.
• 25:00
  Speaker 4: But I will have to say, like this particular pick, I mean it's so much, uh, the, that uh flavorful, um, what would you say?
• 25:15
  Speaker 4: Not a dusty, but represented, you know, representing whiskey at the time when the first the brand was there's, there's the caramel, there's the, there's the wood and it's not too sweet, but there's some sweetness to it, and then you've got the fruit Plus, then I mean it markets itself right.
• 25:37
  Speaker 4: I mean, for God's sakes, the Green River label itself, there's no other.
• 25:43
  Speaker 4: I honestly don't think there's sayings like on any other brand you could pick.
• 25:51
  Speaker 4: We're all ready to say you know the actual, you know bourbon or whiskey, without regrets, and you know CT.
• 26:03
  Speaker 4: There.
• 26:05
  Speaker 4: Yeah, that's it right there.
• 26:07
  Speaker 4: And then you know, even the ones that they were made to stop using it won't give you a headache.
• 26:14
  Speaker 4: You know that was cool in itself overall, so, um, but it's uh with the backing that you guys have.
• 26:26
  Speaker 4: And what's going on there now?
• 26:29
  Speaker 4: Since we've last had you on, uh, you had been going in different directions.
• 26:34
  Speaker 4: Now I know the barrel pick through Ohio we were excited about that and you know.
• 26:40
  Speaker 4: But have things, are they starting to go onto the horizon where you know which direction you're going?
• 26:51
  Speaker 7: As far as kind of product lineup, is that where you're going?
• 26:54
  Speaker 7: Oh yeah, it's one of those things where you're kind of sitting on a hot seat and you want to show your cards, but you know it's going to be a lot better if you just let people wait and find out.
• 27:06
  Speaker 7: Yes, and you know, there's a few things that you know when you have some progress and, holy shit, this guy might have an idea of what he's doing sometimes.
• 27:16
  Speaker 7: That's a really good place to be.
• 27:24
  Speaker 7: I hope to one day get there.
• 27:25
  Speaker 5: I'm a constant learner so I'm pretty happy with the support they do not know anything yeah, I'm pretty sure you're there and I think you know we're being modest, but you know what you're doing.
• 27:35
  Speaker 5: Hey, the one thing that I love, that's going on and, whether people have drank this or not, I encourage you to go find these single barrels of whatever you can of theirs.
• 27:43
  Speaker 5: But here's a brand that didn't go the route of trying to take everything they had and finish it in something.
• 27:51
  Speaker 5: You know, I like the fact that when I drink it, it's the way the barrel happened.
• 27:58
  Speaker 5: It's not finished in something else, it's the way it was.
• 28:01
  Speaker 5: And these same barrels, even though they're probably thick and they may have been right next to each other, so different in flavor.
• 28:09
  Speaker 5: But that's what it's about, you know, I love that.
• 28:13
  Speaker 5: I love that.
• 28:14
  Speaker 5: It's just the way it came out of the barrel.
• 28:16
  Speaker 7: I agree, I love that.
• 28:16
  Speaker 7: I love that.
• 28:17
  Speaker 7: It's just the way it came out of the barrel, I agree.
• 28:19
  Speaker 7: And if I'm not mistaken, the very last barrel that would be 119 proof was my single barrel, head stiller pick two, which just got released at the distillery.
• 28:32
  Speaker 7: So any other single barrels that are released out, I believe they would be picked this calendar year.
• 28:43
  Speaker 7: Those will all be at Cast Spring, so anything you're getting here on out will not be cut Awesome.
• 28:48
  Speaker 5: And it's all.
• 28:48
  Speaker 5: It's just great stuff.
• 28:49
  Speaker 5: I mean the one last year at KVF, the festival, you had two picks.
• 28:54
  Speaker 5: Is that right?
• 28:55
  Speaker 7: Yeah.
• 28:56
  Speaker 5: I got one, but you had two picks.
• 28:56
  Speaker 7: Is that right?
• 28:57
  Speaker 7: Yeah, I got one of them, but you had two.
• 28:58
  Speaker 7: Yeah, I'm gonna be at the bourbon festival pig and uh something else.
• 29:03
  Speaker 5: Yeah, I have the bourbon festival.
• 29:05
  Speaker 5: Yeah, the other one was something from a distillery, still planning on that.
• 29:10
  Speaker 5: This year you guys gonna have a uh, a pick for the festival, do you?
• 29:14
  Speaker 7: know, I wouldn't say it's already been picked.
• 29:18
  Speaker 4: Cool, yeah, I guess.
• 29:20
  Speaker 4: Yes, I saw whether it might have been Stacy, so I saw that when they did that pick yes.
• 29:28
  Speaker 4: So well, looking forward to that one.
• 29:33
  Speaker 5: Yeah, I mean these are both great.
• 29:34
  Speaker 5: I hope I find a third one because I definitely want it.
• 29:37
  Speaker 5: It I just enjoy sipping on them.
• 29:39
  Speaker 5: They're fantastic.
• 29:40
  Speaker 4: So Stacy says yes, not yet there we go.
• 29:52
  Speaker 8: May 23rd there you go.
• 29:54
  Speaker 4: Yeah, may 23rd, there you go.
• 29:56
  Speaker 4: So yeah, you got to make sure.
• 29:56
  Speaker 4: On May 23rd, there you go.
• 29:57
  Speaker 4: Yeah, may 23rd, there you go.
• 29:57
  Speaker 4: So yeah, you got to make sure.
• 29:59
  Speaker 4: On May 23rd, you just pop your head in there right, aaron, let me come in, I won't.
• 30:06
  Speaker 5: Well, I told Aaron he wouldn't be on here long, so I appreciate you coming on.
• 30:11
  Speaker 5: Yeah, thanks, Aaron Do you want to tell people about what's going on before you have to exit and let them know about Green River.
• 30:22
  Speaker 7: Yeah, green River's no joke.
• 30:24
  Speaker 7: I mean, I hope the spirits speak for themselves and I hope that, beyond everything you know cool label, cool brand history I hope the quality of the spirit is what brings people back.
• 30:41
  Speaker 7: I don't think you have to.
• 30:43
  Speaker 7: I really appreciate you guys' support.
• 30:44
  Speaker 7: You don't have to hold back.
• 30:47
  Speaker 8: The quality of the spirit and the taste and the flavor.
• 30:50
  Speaker 8: It will definitely bring people back once they taste it.
• 30:54
  Speaker 4: I have no doubt in that.
• 30:55
  Speaker 4: So did you get on this barrel pick?
• 30:58
  Speaker 4: Did you get a little bit banana?
• 31:00
  Speaker 4: Just a little?
• 31:03
  Speaker 4: Every once in a while I'm like getting caramel chocolate a little bit, and then there's just like a on the finish, just like that laffy taffy banana, kind of just a little bit on the end.
• 31:18
  Speaker 4: What bottle are you drinking?
• 31:20
  Speaker 4: I'm drinking that one you sent me.
• 31:22
  Speaker 4: Say I can't read it.
• 31:25
  Speaker 4: Oh, which one?
• 31:26
  Speaker 4: This is the single barrel.
• 31:30
  Speaker 4: What is it?
• 31:31
  Speaker 4: Okay, I can't read it either.
• 31:32
  Speaker 4: You're right there.
• 31:33
  Speaker 4: It says bottle no, you didn't have it.
• 31:37
  Speaker 4: Where does it say which barrel?
• 31:40
  Speaker 7: On the bottom, in the middle, on the front.
• 31:42
  Speaker 4: Okay, Hold on Watch this.
• 31:44
  Speaker 8: Yeah, there we go and the lemon in the bottom.
• 31:47
  Speaker 8: Oh, we put some in the glove.
• 31:49
  Speaker 5: No, oh, dear God.
• 31:51
  Speaker 4: So this one is 119, proof 58.5 and selected by Cherry.
• 31:58
  Speaker 4: What's the name of the bottom?
• 32:01
  Speaker 4: The Pride of Owensboro.
• 32:05
  Speaker 7: Cherry.
• 32:06
  Speaker 4: Jubilee, cherry Jubilee.
• 32:07
  Speaker 4: Yeah, that's it.
• 32:09
  Speaker 4: Yeah, cherry Jubilee, it's cherry.
• 32:12
  Speaker 8: You get cherry on it and I'm getting banana and you're getting bananas off a cherry jubilee.
• 32:18
  Speaker 8: I'm insulted.
• 32:21
  Speaker 4: Yeah, his palate is busted, I'm still getting the sweetness on the sweet top.
• 32:27
  Speaker 4: It's like I can see the cherry.
• 32:32
  Speaker 7: Yeah, my name for that bottle was Cordially Yours.
• 32:37
  Speaker 7: That's what I wanted it to be Cherry Jubilee, it's just Cherry Cordials is all I got of that.
• 32:47
  Speaker 4: I get the cherry, but at the end it's just coming up.
• 32:51
  Speaker 4: There was a taste, just a little bit.
• 32:55
  Speaker 4: That's why I asked, because it seemed weird to me it wasn't down on the full well, I hear you, but in the wardrobe it's.
• 33:06
  Speaker 7: It might be easy, but it is there you go, yeah, very.
• 33:10
  Speaker 4: Yeah, that's for sure.
• 33:15
  Speaker 4: Very good.
• 33:16
  Speaker 4: It's a very good I mean like everything that even just the weeded and the regular bourbons are very, very good.
• 33:31
  Speaker 4: You know, that's one thing I've known ever since I met you.
• 33:33
  Speaker 4: Our palates are very, what you like are similar.
• 33:37
  Speaker 4: So what you're producing, I can just definitely tell.
• 33:44
  Speaker 8: I mean I wouldn't go there.
• 33:48
  Speaker 4: No, I'm talking about what he likes and what he puts out.
• 33:52
  Speaker 4: I mean, where he was prior, he put out some really good whiskey, and where he is now, aaron, you're doing a great job, just keep it up.
• 34:02
  Speaker 7: You too Russ All right.
• 34:05
  Speaker 5: Thank you for your time tonight and those that don't know, you need to get down to Owensboro, indiana, where the time change is on the way, or in Kentucky Owensboro, kentucky, where the time change is on the way, or in Kentucky.
• 34:19
  Speaker 5: I'll throw Kentucky where the time change is on the way and check out that filler distillery yes, anybody in Chicago.
• 34:26
  Speaker 7: I will be in Chicago tomorrow during the launch, so anybody wants to come see us.
• 34:32
  Speaker 7: You can find us up there tomorrow, all right?
• 34:36
  Speaker 7: Cool, all right, we're Chicago Cheers.
• 34:39
  Speaker 7: Have a good night.
• 34:40
  Speaker 8: Cheers guys, thanks for waiting to get down and see you again.
• 34:43
  Speaker 8: Man, come see me, all right.
• 34:45
  Speaker 7: Well, for sure yeah.
• 34:49
  Speaker 4: Perfect, nice, absolutely.
• 34:51
  Speaker 4: Yeah, good job, ct, you know.
• 34:56
  Speaker 5: I'm always trying to level up a little bit.
• 34:58
  Speaker 5: You know, yeah, I remember Aaron's such a good buddy but honestly, like I feel like when we drink a lot of these different bourbons, that we know the people, we know a lot of the people involved in it and it makes it a little different.
• 35:13
  Speaker 5: You know, you have a different feeling of you, have a connection to the product and I think Aaron is one of those guys that the more people know him, the more connection to his product that you can have.
• 35:25
  Speaker 5: He's just such a great guy.
• 35:27
  Speaker 5: We all know that.
• 35:29
  Speaker 5: But they really are doing some great stuff and it's a good price point.
• 35:33
  Speaker 5: People can get into a good model for less than $60.
• 35:36
  Speaker 5: I mean, it's a good price point.
• 35:37
  Speaker 5: You know people can get into a good one for less than $60.
• 35:39
  Speaker 4: I mean it's funny, because when he was at Watershed and he was having trouble at one point with the and he comes from Bardstown, and you know, and no, not Bardstown, lux, was it Luxrum?
• 35:58
  Speaker 4: No, he was Bardstown, he comes from Bardstown.
• 36:01
  Speaker 4: Uh, the what's which one?
• 36:04
  Speaker 4: Wow, now we're.
• 36:09
  Speaker 4: Wow, this is a brain.
• 36:12
  Speaker 4: I'm not sure which circle you're going in here.
• 36:15
  Speaker 4: The Sazerac, 1792.
• 36:18
  Speaker 4: Bardstown, 1792.
• 36:20
  Speaker 4: Bardens he comes from Bardens.
• 36:22
  Speaker 4: Sorry, wow, it's just crazy how that works.
• 36:25
  Speaker 4: Anyways, he comes from Bardens.
• 36:27
  Speaker 4: That's a huge, giant column still and when he was at Watershed and there was issues with their column still, he started distilling on the pot still and the I got to taste the white dog off that pot still that they had there.
• 36:44
  Speaker 4: He knows absolutely what he's doing.
• 36:47
  Speaker 4: There's no doubt about it.
• 36:49
  Speaker 4: I mean, it was just really kind of cool.
• 36:51
  Speaker 4: So not only you know, he knows big stills, little stills, medium.
• 36:55
  Speaker 4: He's a distiller, that is no doubt, and he really has a good taste for making good whiskey.
• 37:05
  Speaker 8: All right, so that's a beer.
• 37:06
  Speaker 8: I went to that class in May with Amanda Bryant and Joe Jackson and Alan Bishop and all and Joe Jackson and Alan.
• 37:23
  Speaker 8: Bishop and all and.
• 37:24
  Speaker 8: I believe it's the Stolen Wolf Distillery in Pennsylvania.
• 37:25
  Speaker 8: Mm-hmm, Glad I got picked to go to this to learn how to distill on some of the old pop stills yeah that would be cool.
• 37:34
  Speaker 8: Yeah, that's going to be a good time and a good three days up there, I'm sure you're gonna be making rye.
• 37:41
  Speaker 4: Yeah, it's pennsylvania, all right, and you're gonna be really close to me.
• 37:46
  Speaker 4: Really, you could just, like you know, at night, just drive over, stop by and then drive back, you know, that's, that's fine.
• 37:53
  Speaker 4: No, I'm sure they're gonna have a lot to do.
• 37:55
  Speaker 4: I might just come visit you guys, uh, one evening, that's for sure.
• 37:58
  Speaker 4: Uh, yep, all right.
• 38:00
  Speaker 4: So, uh, real quick, we, we're doing, uh we're sponsoring or not we're, we're backing a awesome bourbon raffle.
• 38:11
  Speaker 4: The raffle's happening at open-beescom.
• 38:16
  Speaker 4: It is for a great cause.
• 38:18
  Speaker 4: Christy Manning I know personally.
• 38:21
  Speaker 4: She did this large bourbon raffle last year and we helped her out 75 bottles this year.
• 38:29
  Speaker 4: Yeah, and what I'm going to do is share the screen again real quick, and I'm going to show you I think I could show you some pictures of those bottles real quick, and I'm going to show you I think I could show you some pictures of those bottles real quick.
• 38:41
  Speaker 4: I'm just going to do this as fast as possible.
• 38:44
  Speaker 8: Only 2,000 tickets are going to be sold.
• 38:47
  Speaker 4: Right Now.
• 38:48
  Speaker 4: This gives you right here on the screen, it shows you some of what's going on.
• 38:54
  Speaker 4: It's at openbeescom.
• 38:57
  Speaker 4: It's the second annual Bourbon Raffle we're talking about.
• 38:59
  Speaker 4: They've got everything but they basically help parents with children with special needs, dyslexia and they help them, or learning disabilities, they help them get the support they need.
• 39:17
  Speaker 4: And coming up, you'll see some of the videos that we were able to shot of the testimonials of what this bourbon raffle can do for those kids.
• 39:29
  Speaker 4: And she's passionate.
• 39:31
  Speaker 4: But she went out this year and got a lineup that's insane.
• 39:35
  Speaker 4: There's three Pappy 15s.
• 39:37
  Speaker 4: Oh, she got the, the whole collection, the 23, the 22 I think it's the 23, the 20, the 15, the 12, the 10 and the van winkle family reserve ride.
• 39:50
  Speaker 4: She got weller foolproof.
• 39:52
  Speaker 4: She got a whole line of weller lrt leads.
• 39:54
  Speaker 4: She's got stags.
• 39:55
  Speaker 4: I mean it's crazy.
• 39:57
  Speaker 4: I was up there in front of that collection.
• 39:59
  Speaker 4: I've never been in front of even the Founders Collection of Rabbit Hole.
• 40:05
  Speaker 4: She's got the newest.
• 40:07
  Speaker 4: I believe it's the one that's aged in the Japanese rare barrels.
• 40:13
  Speaker 4: I mean it's just crazy what she has.
• 40:16
  Speaker 4: And this is for a good cause.
• 40:17
  Speaker 4: Go ahead.
• 40:20
  Speaker 8: The rabbit hole aged in the Mizaruna barrels.
• 40:23
  Speaker 8: Yeah, yeah.
• 40:24
  Speaker 8: So, once again, I'm going to be donating and buying a few tickets to that travel.
• 40:32
  Speaker 4: So once again, it's openbees, open-beescom.
• 40:37
  Speaker 4: That's all you've got to put in and you're right there.
• 40:42
  Speaker 4: Buy your raffle tickets.
• 40:43
  Speaker 4: This is a legitimate raffle for great bourbon.
• 40:48
  Speaker 4: The tickets haven't went on sale yet have they?
• 40:51
  Speaker 8: Yeah, they're there, you can go there.
• 40:53
  Speaker 4: They're already started.
• 40:54
  Speaker 4: Yes, last week she started, but she's got cutoff points.
• 40:59
  Speaker 4: She's going to keep them going until she gets to a point.
• 41:02
  Speaker 4: So it's been good so far, that's for sure.
• 41:06
  Speaker 4: All right, so let's get to the Bookers.
• 41:09
  Speaker 4: This is Booker Springfield back.
• 41:11
  Speaker 8: Here is Walker Walker's tuned in and watching, all right.
• 41:15
  Speaker 4: I have my Booker Springfield courtesy of Stacy Pritchard, who picked this up for me right at the distillery, so I was able to get that straight from there.
• 41:27
  Speaker 4: I have not tasted it once yet.
• 41:30
  Speaker 4: This was something that I've been waiting to do.
• 41:33
  Speaker 4: Booker's everybody knows Booker's is special to me.
• 41:36
  Speaker 4: I love the box.
• 41:37
  Speaker 4: I love the box.
• 41:38
  Speaker 4: I love the packaging.
• 41:39
  Speaker 4: If there's anything that got me into bourbon it was Booker's.
• 41:44
  Speaker 4: So who's got the details on this while I open it?
• 41:49
  Speaker 8: Got it.
• 41:51
  Speaker 8: Booker's is the first release of Booker's Bourbon 2024 collection.
• 41:57
  Speaker 8: It's called the Springfield Batch.
• 41:59
  Speaker 8: This batch is named after the small town in central Kentucky where my dad, booker knew, was born and raised.
• 42:08
  Speaker 8: Many people think dad was from Bardstown, the bourbon capital of the world, but it wasn't until later in his adolescence that he moved into the Bean family home there and as a boy he grew up in Springfield, kentucky, a small rural town about 18 miles down the road.
• 42:27
  Speaker 8: While the town has grown over the years, alongside bourbon and a few other industries in the area, it was a farming community with many residents working in tobacco when Dad was young, many, many years before he became the master distiller he was known for.
• 42:45
  Speaker 8: He got a sense of hard work from his time as a farmhand in Springfield.
• 42:50
  Speaker 8: One thing most folks don't know about the Springfield area is that it was where Abraham Lincoln's legacy began.
• 42:59
  Speaker 8: Beyond that, I'd say Dad is probably one of the more recognizable figures to come from Springfield.
• 43:05
  Speaker 8: Even when he moved away, he spent a lot of time going back for family dinner and holidays and even the extended no family reunion every summer.
• 43:14
  Speaker 8: You never forget your hometown and this batch is in honor of Dad.
• 43:18
  Speaker 8: I hope you enjoy this as much as I as he would have.
• 43:23
  Speaker 8: This batch is made up of five production dates stored in four different aging warehouses.
• 43:28
  Speaker 8: The age is seven years, seven months, eight days and a hundred and twenty four point five proof and the breakdown of barrel storage for Booker's Springfield batch is as followed 17% came from the fifth floor of nine-story warehouse B.
• 43:49
  Speaker 8: 7% came from the fourth floor of nine-story warehouse H.
• 43:54
  Speaker 8: 31% came from the fifth floor of seven-story warehouse D.
• 43:59
  Speaker 8: And 45% came from the fourth floor of seven-story warehouse three.
• 44:06
  Speaker 4: All right.
• 44:06
  Speaker 4: So what's really cool about that story right there, honestly, is 100% just know that.
• 44:14
  Speaker 4: 100% just know that last year, when me and Rachel came down and spent a day with Sandy, fred's wife, sandy, no, and also Freddie's mom, we went out and she took us to the birthplace of Abraham Lincoln and then also to the homestead, so we visited both places.
• 44:37
  Speaker 4: So last year at this around this time we were in springfield where booker was born and also abraham lincoln had they had that house.
• 44:46
  Speaker 4: So that was really kind of cool.
• 44:47
  Speaker 4: But also we have to make note that our famous compadre c, otherwise known as Chris Thompson, is from.
• 44:55
  Speaker 4: Springfield Ohio.
• 44:57
  Speaker 4: So although there's that little, I mean I would lose that little thing, you know, the card that he read from.
• 45:08
  Speaker 4: Just lose that on this match and then, when you know, everybody will think it was because of Springfield Ohio that they named it.
• 45:12
  Speaker 5: Well, there's not a lot of matches that are named after cities, so you know it's kind of unique.
• 45:17
  Speaker 5: And when we saw that in the last year, when we saw that the batches had been named for 2024, you know that Springfield batch whether it was delicious or not, it had to be had for people like Andy and myself that are in the Springfield area.
• 45:33
  Speaker 5: But I'm super proud of this.
• 45:37
  Speaker 5: I know that he paid homage to his father and Booker and where he grew up, but he did it right.
• 45:46
  Speaker 5: This is a good bottle.
• 45:48
  Speaker 4: Wow, yeah, and so where is what town is Homer Simpson from?
• 45:59
  Speaker 5: Springfield, Illinois, Springfield, right, yeah, that's where the plutonium plant or whatever that nuclear plant, the fish with three eyes and all that come out of yeah.
• 46:12
  Speaker 4: I know, so it's got some homage to a lot of different places.
• 46:19
  Speaker 4: Aaron Conkle is watching tonight.
• 46:22
  Speaker 8: Hey.
• 46:22
  Speaker 4: Aaron.
• 46:23
  Speaker 4: Thanks for that warehouse seat.
• 46:25
  Speaker 4: Where's Aaron?
• 46:27
  Speaker 4: That was an experience last night, that's for sure.
• 46:30
  Speaker 4: I was like we were shooting some video for the Open Bees promotion up in Medina where Aaron lives, and so I dropped his Elijah Craig off and I was like nope, can't drink anymore.
• 46:48
  Speaker 4: I was getting foolproof Weller poured in half full rocks glasses consistently while I was shooting the videos and he's like, well, I got some Warehouse C.
• 47:01
  Speaker 4: And I'm like, okay, roxy looks at me and she goes what she said?
• 47:07
  Speaker 4: I thought you stopped.
• 47:08
  Speaker 4: I said he said Warehouse C.
• 47:09
  Speaker 4: So anyways, let's give a little.
• 47:15
  Speaker 4: You know what our thoughts are on this.
• 47:17
  Speaker 4: As far as flavors and that type of thing, I'm going to come and nose this nose is just excellent.
• 47:24
  Speaker 5: I mean, it is very true to Booker's, to the peanut, but it's a sweet peanut for me I get a lot of like confectioner's sugar, almost Like I know we've said things like Cracker Jacks before.
• 47:36
  Speaker 5: I don't know that it's, that it's even a little sweeter, it's almost like powdered sugar.
• 47:41
  Speaker 5: Yeah, it's.
• 47:43
  Speaker 5: It has a super sweet buttery note.
• 47:46
  Speaker 8: But the peanut is there, but man it is super sweet, very more sweet on this nose than any other bookers, I think I would agree I don't even know that.
• 47:59
  Speaker 5: there's hardly any.
• 48:00
  Speaker 5: There's not really a peppery note in this, it's just very jammed, and let me see.
• 48:06
  Speaker 5: Wow, it's like honey.
• 48:10
  Speaker 5: It's almost like there's got to be some honey notes in there.
• 48:13
  Speaker 5: It's so sweet.
• 48:14
  Speaker 4: It's confectionery sugar.
• 48:18
  Speaker 5: Yeah, confectionery sugar is definitely better than the first one.
• 48:20
  Speaker 4: It tastes like powdered sugar with that, that note of bourbon, that definition of bourbon, but this is very, very, uh, the pepper note.
• 48:35
  Speaker 4: So so this is not as spicy as Moe's Broker, like there's no, almost no spice.
• 48:42
  Speaker 4: I mean very sugary.
• 48:45
  Speaker 4: So you know how you get the hug, and it usually starts in the back of your throat and then it goes down and then it warms you up, this you drink, and as it goes down, and then it warms you up, this you drink, and, and it as it goes down, it's it's so silky and whatever.
• 49:01
  Speaker 4: And then all of a sudden the hug comes from inside, like it's already down there, and all of a sudden it warms you from the inside all the way up, like it's it does nothing that proof that it doesn't have more peppery notes on the back palate.
• 49:18
  Speaker 4: What is?
• 49:19
  Speaker 8: the proof Stilky and buttery across the palate.
• 49:22
  Speaker 4: I mean you would say that something, that this proof, what was the proof exactly?
• 49:27
  Speaker 4: 126.
• 49:29
  Speaker 4: Yeah, 126 proof could it be no 124.5.
• 49:33
  Speaker 4: The lack of spice isn't something, something I'm just trying to think.
• 49:38
  Speaker 4: There's not many bookers that you can keep in your mouth and really taste this one, you can.
• 49:49
  Speaker 4: Yeah, that's unique Mm-hmm.
• 49:53
  Speaker 4: That's unique Mm-hmm.
• 49:57
  Speaker 4: I would say if you're trying to taste barrel-proof whiskey and you haven't tasted a lot of it, this is your Booker's batch.
• 50:12
  Speaker 4: This is not offensive.
• 50:15
  Speaker 4: It's not an offense to your mouth or your taste buds.
• 50:17
  Speaker 4: Now I would say if there's anything.
• 50:19
  Speaker 5: It's one-dimensional.
• 50:19
  Speaker 5: It's not one of the bottles that you end up finishing.
• 50:21
  Speaker 5: It's not going to be like that.
• 50:24
  Speaker 4: You would go out and buy another one too.
• 50:26
  Speaker 4: You know, I remember.
• 50:28
  Speaker 8: I'm going to find a second one, because this would probably get finished, and I'm going to have a second to stay on the shelf with my, with my Booker's collection, so that I'll have it to be able to offer.
• 50:43
  Speaker 4: He said smack, like you are finishing your Kentucky Chew.
• 50:46
  Speaker 4: If you want the spicy note, okay, let's see.
• 50:49
  Speaker 4: Okay.
• 50:50
  Speaker 4: Well, you see, okay, I'll give you that Walker.
• 50:54
  Speaker 4: Okay, I'll give you that Walker.
• 50:56
  Speaker 4: If you keep it in there and do your Kentucky Chew, all of a sudden the flavor that explodes, the flavor starts to take over when it's sitting in your mouth With the Kentucky Chew if you just let it sit there to taste.
• 51:17
  Speaker 4: But once again, oh, it tastes.
• 51:18
  Speaker 4: So I still get that flavor of powdered sugar that you get at the carnival, like when they put it on some sort of pastry like an elephant.
• 51:28
  Speaker 4: Yeah, I don't get the elephant here, I get the punity spicy taste.
• 51:36
  Speaker 4: That's a unique Booker's.
• 51:37
  Speaker 4: Oh my God, you drink enough of that on a night.
• 51:42
  Speaker 4: It's definitely you're out by the fire.
• 51:44
  Speaker 4: You could have two or three glasses of that and just be done.
• 51:48
  Speaker 4: You think, yeah, all right.
• 51:54
  Speaker 4: So how are we finishing this up?
• 51:56
  Speaker 4: You guys decide what we're doing.
• 51:58
  Speaker 4: Are we going to do I have to pull my tube down?
• 52:04
  Speaker 4: You don't have to.
• 52:06
  Speaker 4: I mean, you guys want to talk about it.
• 52:09
  Speaker 8: This is a family show, so don't be pulling your tube down, no.
• 52:14
  Speaker 4: Yeah, jamie just chimed in and he's's like Booker's is really good.
• 52:19
  Speaker 4: Yes, it's.
• 52:20
  Speaker 4: Uh, jamie, it's what started me into the.
• 52:23
  Speaker 4: My first ever hunt was Booker's.
• 52:27
  Speaker 4: I I had seen the kitchen table.
• 52:29
  Speaker 4: I saw a kitchen table on the shelf and it disappeared.
• 52:34
  Speaker 4: You know what I mean.
• 52:35
  Speaker 4: And I had no idea it was batched at the time.
• 52:37
  Speaker 4: I didn't know how it worked and all of a sudden I couldn't find it.
• 52:40
  Speaker 4: I couldn't find it.
• 52:41
  Speaker 4: I went back to Wisconsin and I found it and it was $89 and I thought that was a lot.
• 52:49
  Speaker 8: Now, it didn't come with the box, it was out of the box that's what brought me and Jeff together was Booker's Bourbon.
• 52:56
  Speaker 8: What?
• 52:56
  Speaker 8: Brought me and Jeff together was Booker's bourbon.
• 52:59
  Speaker 8: Yeah, and me out hunting and finding that old, you know 1994 Booker's over in Atlanta, way up on the top shelf where nobody could get to.
• 53:10
  Speaker 8: So I literally had to ask the guy for a ladder because I saw the old white pine box, because it wasn't a dark cedar type box, and I saw that's a different color color box and I asked him for a ladder and climbed up there and there actually happened to be two of them and I slid that other one back and went back a year later, didn't I, jeff?
• 53:31
  Speaker 8: A year later, and it was way back there in the back behind all those other bottles that I piled in front of it and picked it up.
• 53:42
  Speaker 4: You know the one you gave me for Christmas this year.
• 53:45
  Speaker 8: Yeah.
• 53:46
  Speaker 4: I never opened it.
• 53:47
  Speaker 4: I think that was the other box, wasn't it?
• 53:50
  Speaker 4: Yeah, the seal that one.
• 53:56
  Speaker 8: Yeah, I found three of those you know at another old liquor store and it's a little bit closer to the numbers that are in your patent Right.
• 54:08
  Speaker 4: And then I got this one that we drank at the first Bourbon on the Banks.
• 54:14
  Speaker 4: I still have some left of that one.
• 54:17
  Speaker 4: That was a really good bottle.
• 54:19
  Speaker 4: Older Booker's tastes a little bit different.
• 54:21
  Speaker 4: But what Fred and Freddie have been doing with Booker's lately, I really think they have been coming up with some good batches.
• 54:31
  Speaker 4: I think that Last year was great.
• 54:35
  Speaker 5: Those batches last year were Well.
• 54:36
  Speaker 5: I think they he Last year was great.
• 54:37
  Speaker 5: Yeah, those batches last year were Well.
• 54:39
  Speaker 4: I think they nailed the shit out of everything since the Boston batch.
• 54:42
  Speaker 4: The Boston batch wasn't one of my favorites.
• 54:44
  Speaker 4: I mean it was, you know, it just didn't.
• 54:48
  Speaker 4: It was just straightforward, just bland bourbon, like it was Jim Beam, barrel-proof.
• 54:57
  Speaker 4: I'm not going to sit here and say I won't drink it.
• 55:00
  Speaker 4: I would drink it in a second.
• 55:02
  Speaker 4: I mean it's not.
• 55:03
  Speaker 4: But for Booker's there was no uniqueness to it and whatever.
• 55:07
  Speaker 4: But since then they've really done a good job.
• 55:11
  Speaker 4: They've just been putting out, batch after batch, that each one is unique and you want and you try and get and it matches what they're doing this is phenomenal.
• 55:22
  Speaker 8: I really do enjoy this one.
• 55:24
  Speaker 8: I mean, I enjoy them all, don't get me wrong, but this one is just unique and uh, all right.
• 55:33
  Speaker 5: Yeah, I mean at this point in the 92 you know that's probably something that needs to be said is if you've had a few other ones.
• 55:40
  Speaker 5: This is just a nice easy finishing.
• 55:42
  Speaker 5: It's kind of like almost like a dessert bourbon.
• 55:45
  Speaker 5: You sit down and it's just easy going, but that's Booker's.
• 55:50
  Speaker 4: Booker's is not Booker's is in a multiple.
• 55:54
  Speaker 4: If you want multiple pours in the night, you can drop down to Baker's and still get some of the same profile and whatever.
• 56:04
  Speaker 4: But Booker's is definitely a nightcap.
• 56:07
  Speaker 4: It is out by the fire.
• 56:10
  Speaker 4: On a cool evening, booker's will warm you from the inside no matter what you're drinking, and this one you know, but I think it's right there with you know the specific bourbons that define bourbon.
• 56:25
  Speaker 4: I mean, this is something that Booker knows.
• 56:29
  Speaker 4: This is part of his and the most successful part of him bringing those small batches back to start the bourbon boom.
• 56:38
  Speaker 4: He did it.
• 56:40
  Speaker 4: You've got Elmer T Lee.
• 56:45
  Speaker 4: He basically did the Blantons in 1984.
• 56:49
  Speaker 4: And then it just sat on the shelf and then there was Pappy.
• 56:55
  Speaker 4: There was everything just sitting on the shelf in the 80s and then all of a sudden in the 90s, when Booker did the, he did Booker's, he did Knob Creek, he did Basil Hayden and you know, and Baker's, and then to have it just evolve into what it is today is phenomenal.
• 57:16
  Speaker 4: As Fred said, uh says that when Booker was passing away, um, in his last days he looked at he basically told Fred, don't fuck up my bookers.
• 57:28
  Speaker 4: And and I would say, fred, you have not.
• 57:33
  Speaker 4: So it's like he's done a good job to keep that going.
• 57:37
  Speaker 4: It's like he has to.
• 57:39
  Speaker 4: You know, he's now what Jim Beam was compared to what it is now.
• 57:46
  Speaker 4: Fred's done a great job.
• 57:48
  Speaker 4: But I really believe the no family has preserved the whiskey, even though it's being produced at a rate that the rest of the world can taste, including Eric who was on out of Australia with he had his Booker.
• 58:05
  Speaker 4: So that's really kind of exciting, right.
• 58:07
  Speaker 8: Yeah.
• 58:08
  Speaker 4: All right, so do we just finish up the night with this barrel Cheers.
• 58:14
  Speaker 8: Taylor, keep up the good work.
• 58:18
  Speaker 4: Thank you.
• 58:19
  Speaker 4: So we covered the Kentucky Bourbon Festival, we covered Open Bees, we covered our sponsors.
• 58:25
  Speaker 4: We've covered.
• 58:26
  Speaker 4: We've had a great guest, aaron Harris, being on.
• 58:30
  Speaker 4: We've done the Springfield Batch For Kentucky.
• 58:35
  Speaker 4: I mean this is an action podcast right but.
• 58:44
  Speaker 5: I'm trying, I'm going to work on more celebrity guests as we go on.
• 58:47
  Speaker 5: I love that CT.
• 58:49
  Speaker 5: I mean not only so.
• 58:51
  Speaker 5: How do you have a?
• 58:53
  Speaker 4: celebrity guest, when you tell me that you might not even make it.
• 58:56
  Speaker 4: What would happen if you couldn't make it?
• 58:58
  Speaker 4: And then, all of a sudden, aaron comes on and I'm like I'd be like what the hell is happening here?
• 59:04
  Speaker 5: Then you know he's CT for the night.
• 59:06
  Speaker 5: I can't help it.
• 59:07
  Speaker 4: Yeah, it would be great to get Stacey on Stacey Stacey's a great.
• 59:12
  Speaker 4: She would make a great celebrity guest because it's almost Stacey is a great.
• 59:15
  Speaker 4: She would make a great celebrity guest because it's almost getting her past PR.
• 59:18
  Speaker 4: To be on would be a bulk.
• 59:19
  Speaker 4: Yeah, if we can make that happen we'll make that happen.
• 59:23
  Speaker 4: I had this Booker's in my look at that.
• 59:26
  Speaker 4: My first ever decanter was a June Bean decanter and I got the set of four rocks glasses.
• 59:33
  Speaker 4: So that's what I'm drinking this bookers in tonight.
• 59:37
  Speaker 4: So I mean isn't it great to be able to have the glassware and the collections we have and be able to do, and that's what bourbon is?
• 59:45
  Speaker 4: Right?
• 59:45
  Speaker 4: It's everything.
• 59:46
  Speaker 4: It's packaging, it's marketing, but then it's good.
• 59:51
  Speaker 4: Bourbon, it's also a hunt.
• 59:56
  Speaker 4: At the same time, it's collecting.
• 59:58
  Speaker 4: So that's the bourbon, isn't it's, it's it's.
• 1:00:01
  Speaker 4: I love to put the hashtag bourbon life on, it's a way of life, because wouldn't you say that we would have never met if it wasn't for bourbon?
• 1:00:12
  Speaker 4: I mean CT, I mean bourbon got us together, nash, bourbon got us together and it keeps us together, and then we've met so many great people, correct?
• 1:00:22
  Speaker 4: Yeah, absolutely.
• 1:00:24
  Speaker 8: A ton of great people.
• 1:00:26
  Speaker 8: We could just go on and on talking about all the great people and friends that we have made, and family.
• 1:00:36
  Speaker 8: Uh yeah, a lot of them have gone beyond becoming friends.
• 1:00:42
  Speaker 4: They've actually become our family, aaron, I mean I mean we know him and that's because of bourbon and aaron I consider a very, very, very good friend.
• 1:00:52
  Speaker 4: He's been nothing from the moment I contacted him on Facebook Messenger when I found he was at Watershed to this point.
• 1:01:01
  Speaker 4: He's been nothing but just the most down-home awesome person.
• 1:01:07
  Speaker 4: I mean, it's just like you meet these awesome people, including you guys.
• 1:01:11
  Speaker 4: For me, I mean, I didn't, you know, you only have a couple, a couple friends, and then I did this and it's not a couple, right, there's a lot of friends, but now I have more good family, down-home heart friends than I had friends before.
• 1:01:28
  Speaker 4: So I think guys for doing that, but okay.
• 1:01:33
  Speaker 4: So last Friday night I got word that the state of Ohio was dropping EH Taylor Barrel Prove and it is a nemesis of mine.
• 1:01:46
  Speaker 4: The only bottle left to obtain after that is Pappy 15 for me, but I have missed out of this so many times.
• 1:01:57
  Speaker 4: I was always the next in line.
• 1:02:00
  Speaker 4: Then Matt said he would trade with me.
• 1:02:04
  Speaker 4: So even two years ago, after searching for two, and a half years.
• 1:02:11
  Speaker 4: Nash knew how important this was for me, so I went on a Saturday.
• 1:02:15
  Speaker 4: They had six bottles.
• 1:02:17
  Speaker 4: I was no, they had five bottles and I was six in line.
• 1:02:20
  Speaker 4: And so I was talking to Matt who at the time was telling me that he didn't like the H Taylor barrel proof and he would trade it if he got it.
• 1:02:31
  Speaker 4: He was getting it.
• 1:02:32
  Speaker 4: So he told me what the trade should be.
• 1:02:34
  Speaker 4: I called Nash and I instantly said and Nash goes, I got you.
• 1:02:39
  Speaker 4: He's like I'll send up the.
• 1:02:42
  Speaker 4: It was 17 from Old Forrester, right, what was it?
• 1:02:48
  Speaker 4: Was that what?
• 1:02:48
  Speaker 4: It was called?
• 1:02:49
  Speaker 4: The special bottle from Old Forrester, the whiskey rosary, yeah, yeah.
• 1:02:56
  Speaker 4: And then you wanted something else.
• 1:02:57
  Speaker 4: I forget what it was, but Nash is like I'll send those up right away, so you get your barrel crew.
• 1:03:02
  Speaker 4: I'm like, really, he's like, yeah, I got you.
• 1:03:04
  Speaker 4: So I go to him and he's like well, I already traded it for two Russells 13.
• 1:03:09
  Speaker 4: I'm like, oh my god, so I didn't.
• 1:03:12
  Speaker 4: And so first I didn't get it because I was one in line, and then he traded it away from underneath me when he already asked what he wanted, and I got it for him.
• 1:03:22
  Speaker 4: So then last year it hits, and it was like in November maybe.
• 1:03:31
  Speaker 8: It was in November, I remember it was before.
• 1:03:34
  Speaker 4: Thanksgiving.
• 1:03:35
  Speaker 4: So I was like, all right, I'm going to go.
• 1:03:37
  Speaker 4: And I had gone to single barrel Saturdays and I had been there by 11.
• 1:03:41
  Speaker 4: And the first time I was there 11, no one showed up till 3.30.
• 1:03:43
  Speaker 4: The second time I was there, at 11, I was number two in line.
• 1:03:48
  Speaker 4: So I get there at 10.45.
• 1:03:50
  Speaker 4: And I knew I knew we had a case.
• 1:03:55
  Speaker 4: There were six.
• 1:03:56
  Speaker 4: And on number seven I looked at him and I said good night everybody.
• 1:04:00
  Speaker 4: And that's at 1145.
• 1:04:03
  Speaker 4: So this time I knew there was two cases, but I was informed that maybe a couple had to be put back.
• 1:04:11
  Speaker 4: Wasn't sure.
• 1:04:12
  Speaker 4: So I knew that there was 10.
• 1:04:16
  Speaker 4: So I went at 10 o'clock this time and I was number six and it was the same guys as before and that where I was number seven.
• 1:04:28
  Speaker 4: But one guy didn't show and he goes you got here at 10 this time.
• 1:04:32
  Speaker 4: It's like if there's a case and you were really pushing it, you would have thought you could.
• 1:04:36
  Speaker 4: And I'm like no, I knew there was two.
• 1:04:38
  Speaker 4: And he's like okay, so we think there's 10 bottles.
• 1:04:43
  Speaker 4: So Whiskey calls me at 2.30 in the morning and says I just had to get up to pee.
• 1:04:52
  Speaker 4: What's the line situation?
• 1:04:53
  Speaker 4: I'm like we're at eight, so he gets there 3 15 and in between that time nine came and whiskey was 10 at 3 15 in the morning.
• 1:05:05
  Speaker 4: So we go all the way to 5, 30, 11 shows up and a bunch of other people because there was eagle rare, there was taylor small batch, there was two cases of latins and there was, uh, one other one.
• 1:05:24
  Speaker 4: Um, what was it?
• 1:05:25
  Speaker 4: Yeah, antique 107 had a case, 12 bottles, so people showed up right.
• 1:05:32
  Speaker 4: So I'm going to the line and I look at it and I look and there was only one foot back.
• 1:05:38
  Speaker 4: I'm like do you have 11 bottles?
• 1:05:40
  Speaker 4: And she looks at me and goes yep.
• 1:05:42
  Speaker 4: And I look back at the guy that came at 530 in the morning, tell him you got it and he's like what?
• 1:05:49
  Speaker 4: I'm like there's 11.
• 1:05:51
  Speaker 4: And so it was like a celebration in the liquor store.
• 1:05:54
  Speaker 4: Everybody's like, yeah.
• 1:05:54
  Speaker 4: So I'm like there's 11.
• 1:05:56
  Speaker 4: And so it was like a celebration in the liquor store.
• 1:05:56
  Speaker 4: Everybody was like, yeah, so that was cool.
• 1:05:57
  Speaker 4: But when I finally got it it was such a relief because the first time I tried to get it they were like, well, I'll hold.
• 1:06:06
  Speaker 4: I got in at 12 and it's coming, I'll try and see what I can do as far as releasing it and whatever.
• 1:06:14
  Speaker 4: I'll try and see what I can do as far as releasing it and whatever.
• 1:06:18
  Speaker 4: But there was a guy there that I eventually met that knew they had that bottle and before I got back at 4.30 after work that bottle had been sold.
• 1:06:24
  Speaker 4: So it was multiple times being almost there for barrel proof.
• 1:06:30
  Speaker 4: So to finally get it, is there, barrel proof?
• 1:06:38
  Speaker 4: So to finally get it, is there?
• 1:06:39
  Speaker 4: So let's finish up this thing by having a pour of BH Taylor Barrel Proof.
• 1:06:41
  Speaker 4: Is yours open there, ct?
• 1:06:41
  Speaker 4: This one is not.
• 1:06:43
  Speaker 4: It's not, You're going to open it.
• 1:06:45
  Speaker 4: Nope.
• 1:06:47
  Speaker 4: No.
• 1:06:50
  Speaker 5: Nope.
• 1:06:50
  Speaker 5: Do you have one open no, not of a barrel proof.
• 1:06:56
  Speaker 4: I know Nash has one, because Look at that color.
• 1:07:00
  Speaker 8: I got one open and one that's not open.
• 1:07:04
  Speaker 5: I'm just going to go ahead and drink my EH Taylor right here in my scotchy bourbon boy blend.
• 1:07:11
  Speaker 8: I'm actually drinking my barrel.
• 1:07:13
  Speaker 8: Proof in a EH.
• 1:07:15
  Speaker 8: Taylor Glenn Cairn.
• 1:07:17
  Speaker 8: Well, I have an EH Taylor rocks glass which I which our friend Martin Duffy is the North American Glenn Cairn representative.
• 1:07:27
  Speaker 5: Hey you know what Glenn?
• 1:07:29
  Speaker 5: You know what Glenn?
• 1:07:31
  Speaker 5: I don't have you guys have, I don't have a Booker's.
• 1:07:35
  Speaker 8: I don't have a Booker's Glenn eitheren.
• 1:07:36
  Speaker 8: I don't have you guys have.
• 1:07:36
  Speaker 8: I don't have a Booker's.
• 1:07:37
  Speaker 8: I don't have a Booker's glen either.
• 1:07:37
  Speaker 4: I don't think there is a Booker's glen.
• 1:07:40
  Speaker 8: I've never seen one.
• 1:07:42
  Speaker 4: Do you have a Knob Creek glen?
• 1:07:43
  Speaker 4: They just got Jim Beam ones.
• 1:07:48
  Speaker 5: Got Jim Beam, that's it.
• 1:07:50
  Speaker 4: Now I've got rocks glasses that they would put out when they do tastings like Knob Creek, and I do believe I have a Booker's rocks glass but not Glenn's.
• 1:08:06
  Speaker 8: Let me give you just a little information on this.
• 1:08:08
  Speaker 8: We were drinking batch number 12 of Colonel EH Taylor barrel proof, which is a low-ride that they say, because they don't disclose Supposedly age proof is 6 to 8 years.
• 1:08:47
  Speaker 8: It's a 2023 release of the EHK with barrel proof and it was first released.
• 1:08:56
  Speaker 8: Barrel Proof was first released in 2012.
• 1:09:00
  Speaker 8: And this actually ranked the third highest Barrel Proof release, with batch one being the second highest at 134.5 and batch two being 135.4.
• 1:09:18
  Speaker 4: Hey, I'm gonna tell you, chris, I will share a pour with this next time you're up this.
• 1:09:25
  Speaker 4: I've had barrel proof because of Nash three, four times he sends up the samples.
• 1:09:32
  Speaker 4: But the sweetness, I honestly think this is probably the sweetest caramel.
• 1:09:42
  Speaker 4: The caramel and the sweetness is by far.
• 1:09:46
  Speaker 4: There's definitely the spices there at 131.1 and so is a little bit of the oak, because with their barrel proof they always seem to go a little bit.
• 1:09:57
  Speaker 4: They don't tell you age wise, but you can tell on their barrel proofs they take it a little bit further than what you know.
• 1:10:05
  Speaker 4: What their batch is it?
• 1:10:06
  Speaker 4: But this is coming off of the bookers.
• 1:10:11
  Speaker 4: This, this definitely um rivals it.
• 1:10:16
  Speaker 4: I mean the two.
• 1:10:17
  Speaker 4: This would be very interesting to try and taste.
• 1:10:20
  Speaker 4: You would tell.
• 1:10:21
  Speaker 4: You could tell there's no peanut.
• 1:10:23
  Speaker 4: I mean it's easy to tell the Booker's right, what are you getting?
• 1:10:27
  Speaker 8: on the nose.
• 1:10:30
  Speaker 4: I get caramel, vanilla and some tobacco, Just a little bit of sweet tobacco, the tangy there's a tangy Caramel, vanilla and but then there's just that little tang.
• 1:10:46
  Speaker 4: That's a little bit like tobacco.
• 1:10:50
  Speaker 8: I don't know whether I get tobacco.
• 1:10:51
  Speaker 8: I think I'm getting like a sweet oak.
• 1:10:55
  Speaker 4: There's no such thing as sweet oak, motherfucker.
• 1:10:57
  Speaker 4: That's not what oak is, you know?
• 1:11:05
  Speaker 4: Have you ever wondered?
• 1:11:06
  Speaker 4: It's just like do they make barrels out of poison oak?
• 1:11:11
  Speaker 4: I mean, it is an oak, right?
• 1:11:16
  Speaker 4: I mean it's called poison oak, right?
• 1:11:19
  Speaker 4: I was just like wondering.
• 1:11:20
  Speaker 4: I want a Colonel Taylor that's been finished in poison oak, guaranteed to swell your throat on the way down.
• 1:11:33
  Speaker 5: I have some of CT's batch throat on the way down.
• 1:11:37
  Speaker 4: I have some of CT's batch.
• 1:11:38
  Speaker 4: Yeah, I saw, don't strain.
• 1:11:39
  Speaker 4: I was like, why is he straining it, dude?
• 1:11:42
  Speaker 4: That is so.
• 1:11:44
  Speaker 4: Oh, you know how you finish that off.
• 1:11:48
  Speaker 4: You do the chocolate liquor 43.
• 1:11:54
  Speaker 5: Already.
• 1:11:54
  Speaker 5: I think that's basically how they came up with chocolate liquor 43.
• 1:11:58
  Speaker 5: Some idiot did what I did and they said hey, wait a second.
• 1:12:02
  Speaker 4: Yeah, but drop a little chocolate liquor.
• 1:12:04
  Speaker 4: You know what?
• 1:12:05
  Speaker 4: I think there's a CT.
• 1:12:07
  Speaker 4: I think at one point that we won't do any distilling, we'll just do a frickin'.
• 1:12:13
  Speaker 4: I mean you, you know, I guarantee you, bourbon cream outsells all the bottles of what they do on the allocated stuff.
• 1:12:27
  Speaker 8: you're not getting cherry, caramel and milk chocolate on the finish Me Cherry and caramel, I don't know what.
• 1:12:37
  Speaker 4: I don't know what cherry tastes like.
• 1:12:38
  Speaker 4: You only know what cherry tastes like.
• 1:12:42
  Speaker 4: I don't know what type of lip gloss she wears.
• 1:12:46
  Speaker 4: This isn't Jim.
• 1:12:48
  Speaker 8: Jim and cherry.
• 1:12:49
  Speaker 8: I said cherry.
• 1:12:55
  Speaker 4: It's a Jim, it's a gem, it's a gem.
• 1:13:01
  Speaker 8: It's a gem of a whiskey.
• 1:13:03
  Speaker 4: He bought Sherry a diamond gem for her wedding.
• 1:13:09
  Speaker 4: She could play basketball in it A diamond gem.
• 1:13:13
  Speaker 8: She can play basketball in it A diamond gym.
• 1:13:15
  Speaker 4: It's just like when we saw that gym at that house in Lawrenceburg.
• 1:13:21
  Speaker 4: Were you thinking diamonds or were you thinking about playing basketball?
• 1:13:26
  Speaker 4: Oh?
• 1:13:28
  Speaker 8: that gym was run down.
• 1:13:30
  Speaker 4: I can't tell the difference.
• 1:13:31
  Speaker 4: What is he talking about?
• 1:13:32
  Speaker 4: That gym of a whiskey, All right everybody.
• 1:13:37
  Speaker 4: Um, yeah, the barrel proof is really so.
• 1:13:40
  Speaker 4: You have that barrel proof, so you didn't pop that barrel proof right there.
• 1:13:45
  Speaker 4: Ct, Are you just wondering why is it over?
• 1:13:48
  Speaker 4: You've waited it.
• 1:13:52
  Speaker 4: What are you saving it for?
• 1:13:58
  Speaker 5: Daughter's wedding all the way back to batch four.
• 1:14:00
  Speaker 5: Oh boy, yeah.
• 1:14:18
  Speaker 8: And batch four.
• 1:14:19
  Speaker 8: Last I looked they were wanting like $1,200 on the second.
• 1:14:24
  Speaker 4: Hey, I have a question, Nash, Is that door to the closet behind you?
• 1:14:32
  Speaker 4: Is it actually attached now?
• 1:14:35
  Speaker 4: Did you put it back so?
• 1:14:36
  Speaker 4: Is it actually attached now?
• 1:14:37
  Speaker 4: Did you put it back so that it opens and closes?
• 1:14:41
  Speaker 8: Or is it just there for show at the moment?
• 1:14:42
  Speaker 8: It's just there for show.
• 1:14:45
  Speaker 4: But if he opens that door, he's done it before.
• 1:14:48
  Speaker 4: It just basically opens and closes.
• 1:14:51
  Speaker 4: I think, though, what you need to do is have retracting shelves, that, when you push the button, you take the door.
• 1:15:02
  Speaker 8: They come retracting out.
• 1:15:04
  Speaker 8: Look, look, sherry, I do get Sherry off this.
• 1:15:15
  Speaker 4: To remodel the town.
• 1:15:15
  Speaker 4: I think if you don't have to remodel it, you just have to make your bourbon shelves retractable, where you push a button in it and they light up and it turns into pot.
• 1:15:23
  Speaker 4: It's like all of a sudden all the EH tailors come out.
• 1:15:28
  Speaker 4: I was there, ct, and he was looking for stuff and when he was, I was stuff and he was when he was this.
• 1:15:36
  Speaker 4: I was like asking so he starts going into all the different closets and he's like holy crap, I don't even remember I had this one.
• 1:15:45
  Speaker 4: And it's like oh, there's three of them.
• 1:15:48
  Speaker 5: I didn't know I had three well, it's a problem that you have good bourbon hiding in closets, nash even Nash can't drink as much as he has, and it's in closets because I'm not even going to.
• 1:16:09
  Speaker 8: There is one thing I do love about my EH Taylor collection is that I do have like single barrels.
• 1:16:18
  Speaker 8: When they started, the EH Taylor was 2012.
• 1:16:23
  Speaker 8: And I've got single barrels and straight rise and small batches all the way back to 2012.
• 1:16:31
  Speaker 8: 2012.
• 1:16:32
  Speaker 8: The barrel proof which, batch one and the batch two and batch three those three elude me.
• 1:16:40
  Speaker 8: I was smart enough At the time.
• 1:16:46
  Speaker 8: I could have probably got the batch two and batch three, but I've never, ever seen a batch one for sale at a reasonable price.
• 1:16:54
  Speaker 8: I've never, ever seen a batch one for sale at a reasonable price.
• 1:16:56
  Speaker 8: But I've got all those and probably a couple of multiples of the single barrels and the rock straight rise and the small batches, you know, with the different color of the ink the orange colored ink, and they actually did orange color, and then this sort of orangeish red colored ink as they transitioned, and then the red colored ink and so, like I say, I've got them all the way back to 2012.
• 1:17:29
  Speaker 8: And I've got one of those DH Taylor wooden boxes with the single barrels that has them for 2012, 13, 14, 15, 16, you know, up to 16 miles.
• 1:17:45
  Speaker 4: Yeah, in that box You're talking and then we just take.
• 1:17:49
  Speaker 8: Brad Bonds takes you to another level, where he has, if I could ever get hold of one of those paper tubes that he has?
• 1:17:57
  Speaker 4: Yeah, but that was batch one from 1904.
• 1:18:02
  Speaker 4: Yeah, yeah, jesus God.
• 1:18:05
  Speaker 4: And then, and then there was one that he popped open and he was pouring.
• 1:18:14
  Speaker 4: You know that one he wanted to be there.
• 1:18:18
  Speaker 8: I need to know Brad.
• 1:18:20
  Speaker 4: I need to know Brad better than I know him now, and I know him pretty good so that he pre-tells us what he's tasting on Friday.
• 1:18:30
  Speaker 4: So if there's something like that, again we're actually there.
• 1:18:35
  Speaker 8: Because if I would have known he was doing that.
• 1:18:37
  Speaker 8: I would never have missed that if I would have known.
• 1:18:39
  Speaker 4: I would have died for the bottle that he opened and tasted.
• 1:18:42
  Speaker 4: I would have took a red-eye flight to make that.
• 1:18:47
  Speaker 8: I sure would have.
• 1:18:48
  Speaker 4: I mean, I think he sold you go there and each time and it was like what did he say $36,000 for the one.
• 1:18:56
  Speaker 4: Yeah he crushed them.
• 1:18:59
  Speaker 8: He don't want to sell them, and I wouldn't either.
• 1:19:01
  Speaker 8: That's history right there.
• 1:19:03
  Speaker 4: And when he got hold of those six bottles, that was amazing there and when he got hold of those, those six bottles, that was amazing well, I think, when it comes to brad he definitely has I.
• 1:19:13
  Speaker 4: I I mean, if you're picking up stuff, you just have it.
• 1:19:15
  Speaker 4: There's just stuff that you put up in the shelf that you would that.
• 1:19:19
  Speaker 4: He says he never wants to sell, but I'm sure he picked a really good one and that's sitting in his house because that's the guy you want to do the auction, although I'm going to die way before Brad will.
• 1:19:33
  Speaker 4: Yeah, but his estate sale just imagine that thing.
• 1:19:40
  Speaker 8: Well, you know, that was what I was talking about.
• 1:19:44
  Speaker 8: I have a 2012 straight rye that I actually purchased from, you know, when they did the guy's auction in Europe that had, like, the greatest whiskey collection ever.
• 1:20:03
  Speaker 8: About three years ago, four years ago, that's where I purchased the 2012 straight ride from and it cost me $300.
• 1:20:12
  Speaker 4: Well, but what's crazy is, when you were doing that, that was pre-COVID.
• 1:20:18
  Speaker 4: I remember, actually, when COVID was hitting in 2020, how irritated you were because, as it was hitting, they were just shutting everything down, and you actually were trying to obtain a bottle where the auction got shut down.
• 1:20:35
  Speaker 8: Yeah, oh yeah, absolutely.
• 1:20:37
  Speaker 8: Now have those channels come back up?
• 1:20:41
  Speaker 8: I don't know.
• 1:20:45
  Speaker 8: Like I said, I got shut down and I hadn't ever went back to it and I need to check on that, yeah, but I'm sure the prices are insane now, yeah because everything went insane.
• 1:21:04
  Speaker 4: So, before we get out of here, just one last thing CT and Super Nash, since I was able to obtain the bottle that eluded me.
• 1:21:09
  Speaker 4: What was your bottle, ct?
• 1:21:11
  Speaker 4: Or is there one that you're looking for that you've tried to get numerous times, but just been, it seems like everybody has one.
• 1:21:22
  Speaker 5: I really think the bottle that I drink, that I really, really, really want and I'm going to find one eventually, god willing is the Parker's Double the purple, the double barrel Parker's.
• 1:21:39
  Speaker 5: That was unbelievably good, oh my gosh.
• 1:21:42
  Speaker 5: The one that I bought four bottles of yeah well, you sent me a sample and it was delicious.
• 1:21:52
  Speaker 8: I bought four bottles at $200 a bottle.
• 1:21:56
  Speaker 8: And I was like that was crap.
• 1:22:00
  Speaker 8: And that was almost like an MSRP.
• 1:22:03
  Speaker 4: Why are you like laughing?
• 1:22:05
  Speaker 8: I was telling you we went to one liquor store and then went to the other liquor store and got the other two.
• 1:22:11
  Speaker 8: So you guys CT.
• 1:22:14
  Speaker 5: It is not findable, so I'm going to have my Parker orange parasol bottle.
• 1:22:21
  Speaker 4: I got two of those because Nash just like tasted that and gave it to me.
• 1:22:25
  Speaker 4: I want mine back.
• 1:22:27
  Speaker 8: I have it.
• 1:22:28
  Speaker 8: I found a new use for it.
• 1:22:31
  Speaker 4: You're going to clean your countertop on your whiskey bar that you're never going to be in.
• 1:22:37
  Speaker 8: Actually, I found that it makes for good old fashions.
• 1:22:42
  Speaker 4: Yeah that's a great use of a $200 bottle of whiskey.
• 1:22:45
  Speaker 4: That's a great use of a $200 bottle of whiskey.
• 1:22:48
  Speaker 4: Hey, so he's got three unopened bottles right of the purple top.
• 1:22:54
  Speaker 8: No, because I've done drank through a couple of them.
• 1:22:57
  Speaker 8: I've sent y'all samples and I've drank them because it's so good.
• 1:23:05
  Speaker 8: I've got one almost full bottle open and I've got one unopened.
• 1:23:09
  Speaker 8: Yeah, I've drank for two of them, but my bottle that has eluded me.
• 1:23:15
  Speaker 8: And that was when COVID hit and I was on the docket to win that auction when it got shut down by COVID because half the people in the auction house at the UK got COVID.
• 1:23:31
  Speaker 8: They shut the auction down and everything, and I was on the docket to win.
• 1:23:38
  Speaker 8: That bottle was the Pappy 15.
• 1:23:42
  Speaker 8: And they shut it down.
• 1:23:45
  Speaker 8: And that's when they shut down all shipments to the US and everything and said that my, you know that all US accounts were closed until further notice and I hadn't been back to that website that website.
• 1:24:06
  Speaker 5: So that's about it, I think, for us is that we all are very fortunate.
• 1:24:10
  Speaker 5: We get to drink what we drink and try so many great things that you know even though, like you have that bottle and, jeff, you had yours and I have that Parker's in my mind that someday I'll find it.
• 1:24:23
  Speaker 5: Every day I find new things that I enjoy and I think we all do.
• 1:24:30
  Speaker 5: That's the great thing about Berber is there's just so much.
• 1:24:34
  Speaker 5: Somewhere along the way you meet people that have connections or, just like you, sending up samples of it, nobody else has those.
• 1:24:44
  Speaker 5: So I appreciate the hell out of that and that's what makes this what it is.
• 1:24:48
  Speaker 5: We appreciate the hell out of that and that's what makes this what it is.
• 1:24:50
  Speaker 4: We love the hell out of that.
• 1:24:53
  Speaker 8: Right there I've got a sample of Do you drink your sample or still got your sample unopened?
• 1:25:02
  Speaker 5: Oh no, I drank it.
• 1:25:02
  Speaker 5: Okay, I couldn't, it was one, I just couldn't let it sit there.
• 1:25:09
  Speaker 8: Well, we'll hook you up with another sample Because, like I say, I just previously just opened up this other bottle that's sitting in there.
• 1:25:15
  Speaker 8: So I'll hook you up with another sample to help you out.
• 1:25:21
  Speaker 4: We should just do a sample podcast of what Nash has sent me that I haven't tasted yet.
• 1:25:28
  Speaker 4: Just watch me massively shit-faced, because that's what would happen.
• 1:25:34
  Speaker 4: There's so many.
• 1:25:35
  Speaker 4: I mean I'm just looking at the ones I keep behind me.
• 1:25:38
  Speaker 4: It's just crazy.
• 1:25:40
  Speaker 4: I mean he sent me all the Marianne Eves bottles.
• 1:25:44
  Speaker 4: There those are.
• 1:25:45
  Speaker 4: Those came after we did the podcast.
• 1:25:49
  Speaker 4: We've got those.
• 1:25:51
  Speaker 8: I've been meeting the contactors and we're friends on Facebook and all and I've been meeting the contactor and all about doing the podcast.
• 1:26:01
  Speaker 4: I mean look at this.
• 1:26:02
  Speaker 4: I have the Jim Beam Heritage, which I did eventually get a bottle, but this was way before I got the bottle.
• 1:26:10
  Speaker 4: And then look at the label on there.
• 1:26:12
  Speaker 4: That wasn't the label, but it's just got Fred and Freddie sitting right there.
• 1:26:16
  Speaker 4: Right, that's on the front of the wood box.
• 1:26:21
  Speaker 4: I don't see it.
• 1:26:25
  Speaker 8: That is on the front of the bottle.
• 1:26:26
  Speaker 8: It's actually embellished in the bottle.
• 1:26:30
  Speaker 4: I just see a giant Jim Beam logo embellished in the bottle up there.
• 1:26:37
  Speaker 7: Alright guys.
• 1:26:41
  Speaker 4: Alright, everybody, great podcast tonight.
• 1:26:45
  Speaker 4: Thanks for CT bringing on Aaron Harris.
• 1:26:49
  Speaker 4: I appreciate him coming on Green River.
• 1:26:51
  Speaker 4: Those single barrels and what they're putting out in the state of Ohio have been spectacular.
• 1:26:58
  Speaker 4: And then also you guys for joining us.
• 1:27:01
  Speaker 4: Remember wwwscotchiebourbonboyscom for all all your Scotchy Bourbon Boys merchandise t-shirts, angela and Karen's plus Bourbon Balls Check those out.
• 1:27:12
  Speaker 4: Me and Roxy, when we get back from Michigan this weekend, should be doing the current I believe it's Woodford 00 is what we use to make the current batch of Bourbon Balls.
• 1:27:27
  Speaker 4: And then also remember to follow us on all social media Instagram, facebook, x and YouTube.
• 1:27:37
  Speaker 4: And then also follow us on all your favorite podcast formats.
• 1:27:42
  Speaker 4: But no matter where you listen to us, like, listen, comment, subscribe and then leave good feedback for us if you can.
• 1:27:52
  Speaker 4: Much appreciated.
• 1:27:54
  Speaker 4: Remember everybody good whiskey, good bourbon, equals good times and good friends.
• 1:28:00
  Speaker 4: Drink responsibly, don't drink and drive, and make sure, you guys guys, love your life dangerously.
• 1:28:11
  Speaker 4: And little Steve-O will take us out.
• 1:28:25
  Speaker 3: Oh, show me the way to the next whiskey bar.
• 1:28:31
  Speaker 3: Oh, don't ask why.
• 1:28:33
  Speaker 3: Oh, don't ask why.
• 1:28:36
  Speaker 3: Show me the way to the next whiskey bar, oh, don't ask why.
• 1:28:44
  Speaker 3: Oh, don't ask why.
• 1:28:47
  Speaker 3: Oh, if we don't, why?
• 1:28:49
  Speaker 3: Oh God, that's why.
• 1:28:50
  Speaker 3: Oh, if we don't find the next, miss Keebob, I tell you we must die.
• 1:28:55
  Speaker 3: I tell you we must die, I tell you, I tell you, I tell you, we must die Wow.