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Transcript

Hemingway In A Glass · The Scotchy Bourbon Boys

0:58
SPEAKER_00: I hear the telling about the spilling company and the building open 15 world.
1:04
SPEAKER_00: Whether you are up for a farm class to spilling experience on the Three Boys Farm in Frankfurt, Kentucky, or out of this world, testing experience in France.
1:16
SPEAKER_00: At both locations, their barrel fits all day, every day, far like no.
1:43
SPEAKER_00: Remember, to always put the spots, never twist the price.
3:14
unknown: Yes.
3:15
SPEAKER_00: Superdash is in the house.
3:17
SPEAKER_00: Woo! And Ty in the in the studio.
3:22
SPEAKER_00: In the studio.
3:23
SPEAKER_00: The little bit, a little bit different revamp studio.
3:26
SPEAKER_00: I think it's looking pretty good.
3:27
SPEAKER_00: I probably slide those out of there.
3:30
SPEAKER_00: Yep, we'll just keep that in the air thing.
3:32
SPEAKER_00: But super excited for this this particular podcast because the Bourbon History Part 2 coming up, which is, you know, we're we kind of we did part one with Roxy on last Thursday, I believe.
3:49
SPEAKER_01: And then then we're gonna take this from like Prohibition on.
3:55
SPEAKER_01: We stopped it off on Prohibition.
3:57
SPEAKER_00: Yeah, we'll cover a little bit of Prohibition of like how like we did talk about how it ended and what Prohibition did, but there's a lot of stuff through Prohibition that we didn't talk about, like the medicinal, you know, there was the you know what was happening with with medicinal stuff and what happened.
4:13
SPEAKER_00: You know, we didn't go into detail about you know what what the distribution of the organized crime did.
4:20
SPEAKER_00: So we'll we'll do a bunch of that.
4:22
SPEAKER_01: Absolutely.
4:23
SPEAKER_01: We got that information for you.
4:26
SPEAKER_00: Yeah, and Walker says he's slipping on a 2023 Nob Creek single barrel from Liquor Barn.
4:32
SPEAKER_00: Oh, wow, that's all that's good.
4:35
SPEAKER_00: I think well, I I I don't know what year, what year was our single barrel at was that 2022?
4:42
SPEAKER_00: We picked that to before the 23 and then 24 and 25.
4:48
SPEAKER_00: 23 left, 25.
4:50
SPEAKER_01: I got it over there on the shelf.
4:52
SPEAKER_00: It's open and been drinking it.
4:54
SPEAKER_00: You have been?
4:55
SPEAKER_00: There's only there's after after this uh the crystal decanter club, there'll only be one unopened bottle left.
5:04
SPEAKER_00: Wow.
5:06
SPEAKER_00: And then so the I I first want to talk about we're we're we're gonna get to the Hemingway because that's really kind of cool.
5:19
SPEAKER_01: Ooh, excellent, Drew.
5:21
SPEAKER_01: Yeah, is that the hunterproof uh Drew?
5:28
SPEAKER_00: I should have I know what I should be sipping on.
5:32
SPEAKER_00: It's like so we had been sipping on everything.
5:38
SPEAKER_00: So we had the Crystal Glen Karen Club meeting.
5:44
SPEAKER_01: And just I opened mine that night and I was sipping on that as I was watching y'all live.
5:50
SPEAKER_00: So what happened was, or what's going to happen in the future, if you join the Crystal Glen Karen Club right now, for right now, for$500, you get a Chris uh Crystal Glen Caron, and you get our William Dalton and our Lee uh Lillian Sinclair pick, and then you're gonna get our um upcoming private select makers mark, and you get the crystal glen, and that's what you get for$500.
6:21
SPEAKER_00: But what does the Crystal Glenn Karen Club get you?
6:24
SPEAKER_00: Well, it gets you invited.
6:25
SPEAKER_00: So, first of all, when we do barrel picks, and not this barrel pick, not so much, because there's a lot, but if it's a limited barrel, because you're part of the Crystal Glenn Karen Club, you get first dibs on the bottles because you're in the club, you're part of the club, plus not, and then you have the crystal Glenn Karen, and then once a year we have a meeting and a tasting, and that's what we had last Saturday night.
6:53
SPEAKER_00: And whoever comes, comes from the there's anybody who has a crystal Glenn Karen.
6:59
SPEAKER_00: Now, this year, because of the fact that I mean this tasting was fantastic, it started off with the Parker Heritage 14-year single malt.
7:10
SPEAKER_00: Then the second one was a 15-year Jacobs, the Jacobs Well Hardens Creek, the original release of Hardens Creek.
7:20
SPEAKER_00: And then it went to a 21-year-old knob creek, which we opened and I tasted for the first time.
7:28
SPEAKER_00: And then it finished with I mean it finished with uh it finished with uh cathedral, and everybody got to taste cathedral, but now that's the tasting everybody that was there lineup.
7:49
SPEAKER_00: Those that were watching were just drilling.
7:53
SPEAKER_00: So the cathedral was fantastic.
7:55
SPEAKER_00: That is that is a that's a once-in-a-lifetime pour, and you're getting exclusivity and you're getting quality.
8:05
SPEAKER_00: I mean, it was it's fantastic.
8:08
SPEAKER_00: I mean, we're talking about this knob creek 21 too.
8:11
SPEAKER_00: And so we we tasted through some fantastic bourbon, but I like to do in the tasting, what I like to do is have so much fun with pairings to show people.
8:23
SPEAKER_00: And one of the big things was is there was when we're when I went shopping, I I got some cranberry goat's cheese, which was like a little creamy cheese.
8:36
SPEAKER_00: I I I picked up a wine cheese pack which had cheddar, pepper jack, just regular jack cheese, and and garlic.
8:49
SPEAKER_00: Pepper jack.
8:50
SPEAKER_00: No, garlic Kobe jack mix, okay?
8:54
SPEAKER_00: So there's four cheeses for wine.
8:56
SPEAKER_00: And then I picked up some chocolate-covered caramels, which were there was a spectacular caramel, but also I picked up these peanut butter, Oreo cookie, Reese's pieces, pretzels.
9:14
SPEAKER_00: Now, I'm telling you, so we we did the pairing of the cheeses, not the goat's cheese, but the regular cheeses, with I'm just gonna stop me, but Matt Matt said that uh the KC21 with a peanut butter presto was on point.
9:33
SPEAKER_00: I I'm telling you, so we we started off with the wine cheese, the cheese wine with the Parker Heritage single malt, and kind of went through that and everybody took bites of each one.
9:45
SPEAKER_00: Then everybody picked what what the cheese did.
9:48
SPEAKER_00: You know, we talked about what the cheese did.
9:49
SPEAKER_00: A lot of times it added more spice, it added a little bit more, you know, that's what it does with your palate.
9:55
SPEAKER_00: But then we went to the I believe we did the caramel, the chocolate caramel with the 15-year-old Jacobs, Jacobs well.
10:08
SPEAKER_00: Okay, and that that showed everybody what the caramel will do as far as what to the whiskey.
10:15
SPEAKER_00: First, we always tasted it.
10:16
SPEAKER_00: We tasted it, and then we, you know, talked about each one when we tasted it neat, but then we would pair it.
10:23
SPEAKER_00: But then, like Matt said, the Knob Creek 21 paired with caramel, I mean, that peanut butter pretzel with Oreos and Reese's peanut butter cups on it.
10:35
SPEAKER_00: I mean, it was fantastic.
10:36
SPEAKER_00: It just made what we were tasting.
10:38
SPEAKER_00: I actually think when we tasted that with the I don't know if it was the Knob Creek 21, but it might have been that was the Jacobs Well, whatever.
10:46
SPEAKER_00: It was just so good.
10:47
SPEAKER_01: And then they also said that the cathedral with the pumpkin muffin was an amazing pair as well.
10:54
SPEAKER_00: Yeah, I had little tiny pumpkin muffins.
10:57
SPEAKER_00: Now, I mean, the cathedral was so good.
11:02
SPEAKER_00: Yeah, they were little tiny pumpkin muffins.
11:05
SPEAKER_00: They were and but but it was playing with, but what was really cool is when we tasted the 21-year-old, I had what would you say?
11:17
SPEAKER_00: A wildcard pour in a whiskey thief, one of their tastings.
11:22
SPEAKER_00: So everything was was like a one-ounce pour, okay, of each one of these, okay?
11:28
SPEAKER_00: So I all but I had like a one of the whiskey thief tasting glasses, everybody had one, and I filled that up, and they didn't know what it was, what what it was filled with, and that's for the the the bizarre stuff I did.
11:43
SPEAKER_00: So what was it?
11:46
SPEAKER_00: So one of the things I did first is before we did anything, is I took the 21.
11:54
SPEAKER_00: I told everybody to taste the 21 Knob Creek, and then taste, then I that was the first time everybody tasted the mystery one, and everybody was talking, and I asked which one they liked, and everybody liked the 21 a little bit more, but it was not but it was knob creek 9.
12:11
SPEAKER_00: And it showed the difference without knowing the difference between knob creek 21 and knob creek 9.
12:19
SPEAKER_00: Now, the price of knob creek 900 proof is 59?
12:27
SPEAKER_00: No, knob creek like 30, it was$39.99 for knobcreek 900 proof.
12:34
SPEAKER_00: The price for Knob Creek 2100 proof, I believe was what$299?
12:42
SPEAKER_00: $240.
12:42
SPEAKER_00: Was it$240 or$2.99?
12:46
SPEAKER_00: I want to say it was$2.99.
12:49
SPEAKER_01: Might have been.
12:50
SPEAKER_01: I was thinking$249, but but anyways.
12:53
SPEAKER_01: I I hit all my receipts.
12:55
SPEAKER_01: Uh got them.
12:58
SPEAKER_01: So I didn't, you know, you know, I got a wife to come home to.
13:02
SPEAKER_00: Yes, yes.
13:03
SPEAKER_00: Anyways, so that was the first thing.
13:05
SPEAKER_00: Then I had a little plastic cup of something nobody knew, and I told them, shoot it and then drink it with uh with the knob creek nine.
13:16
SPEAKER_00: Everybody, you know, it was a little glass of a buffalo trace tasting cup filled up.
13:21
SPEAKER_00: And I thought Matt would know what it was, but it was bizarre.
13:26
SPEAKER_00: It was bizarre what it did.
13:28
SPEAKER_00: Everybody was checking it out, and what was really bizarre about it was it was it was Red Bull, and it nobody guessed that it was Red Bull.
13:39
SPEAKER_01: Oh my god.
13:40
SPEAKER_00: So I played with the pallets, and then the goat's cheese was fantastic.
13:46
SPEAKER_00: I mean, that that paired really well out of all the cheeses.
13:48
SPEAKER_00: I think that paired the best.
13:50
SPEAKER_01: But that sounds like a fantastic time.
13:54
SPEAKER_00: It was really fun, really, really fun.
13:57
SPEAKER_00: And then we then we all grabbed the pour.
14:00
SPEAKER_00: I I poured a bunch of different pours, and we went up to and we all sat on the back porch.
14:05
SPEAKER_00: And me, Matt, Steve, and I believe Brian, the four of us, we smoked cigars, but everybody else came out on the back porch.
14:14
SPEAKER_00: It was a really nice night.
14:16
SPEAKER_01: And and I I believe it was pretty good, pretty good weather for that too.
14:20
SPEAKER_00: Oh, yeah, it kind of was nice all day and then rained when everybody got here, but during it it rained during the tasting, but when we went out that night, it had stopped raining and everything was good.
14:31
SPEAKER_00: Okay, cool.
14:33
SPEAKER_00: Started the started the gas fire, you know, everybody was sitting around talking and had a good time.
14:39
SPEAKER_00: Everybody, you know, in the end we tried to order a pizza, and Roxy ended up making a making two frozen pizzas that were souped up.
14:49
SPEAKER_00: And so that that worked out.
14:50
SPEAKER_01: And and Matt says, I'm not sure how I didn't get that.
14:55
SPEAKER_01: And with Matt's palate, drinking, drinking all the different beers and stuff like that, and then the whiskies and all and all the stuff that he does, it's kind of crazy.
15:06
SPEAKER_01: That's he didn't pick up on it.
15:08
SPEAKER_01: That's right.
15:09
SPEAKER_01: That's that's cool that you kind of threw it, threw in a zinger.
15:13
SPEAKER_00: Yeah, and we we drank the Joseph Magnus cigar blend.
15:16
SPEAKER_00: We opened up my my bottle and we all had some of that.
15:19
SPEAKER_00: Oh, yeah.
15:21
SPEAKER_01: Did y'all have that uh while you were smoking the cigars?
15:25
SPEAKER_01: Yep.
15:26
SPEAKER_01: Oh yeah, it it pairs real well.
15:29
SPEAKER_01: That's that's why I like I said, I had uh Randy pick me up that bottle and all, because I I enjoy just a small pour of that with a with a good cigar.
15:39
SPEAKER_01: But I think the second week of November he said he he drink Matt says he drinks Red Bull really.
15:47
SPEAKER_00: I expected him out of everybody to get it.
15:50
SPEAKER_00: Brian, Brian never drank Red Bull in his life.
15:53
SPEAKER_00: That's the first time ever.
15:55
SPEAKER_00: Oh wow, but I mean it's not like I was making him drink a whole Red Bull, and I don't think Matt I I offered the second box of the second one to Matt, and I don't think he took it.
16:06
SPEAKER_00: But, anyways, it was it was uh a fantastic night, but the meeting looks like that we're gonna be doing the the Crystal Glencairen Club meetings are going to be the probably the second week of November every year.
16:23
SPEAKER_00: I'll plan a tasting.
16:25
SPEAKER_00: Everybody who has a crystal Glen Cairn is part of it, is invited to it.
16:29
SPEAKER_00: It's not it's not mandatory turnout.
16:31
SPEAKER_00: It's like if you can make it, you can make it.
16:33
SPEAKER_00: And yeah, and I will supplement if I have to, but if I get enough people going, I think the club is really kind of a cool thing to belong to.
16:42
SPEAKER_00: You got one of those crystal Glen Cairns, and you've you're you're part of the the special elite Scotchy Bourbon Boys, right?
16:49
SPEAKER_01: Hey, yep, and also, too, while we got a chance here, just want to give a big shout out to our whiskey godmother.
16:57
SPEAKER_01: She is tuning in with us, and also Caravaggio, DeSanta, and Isabel.
17:03
SPEAKER_01: He is a great follower of ours, and I always like to give a shout out to him.
17:10
SPEAKER_00: Yeah, so uh hi Stacy.
17:14
SPEAKER_00: Hi to Stacy.
17:15
SPEAKER_00: Oh Sarah, uh Sarah, I talked to Sarah Evans and she said she's doing better.
17:21
SPEAKER_00: She might come up for the Christmas.
17:23
SPEAKER_00: She's like, maybe I'll fly up for the Christmas party and then I'll drive home with somebody.
17:29
SPEAKER_00: And I'm like, there's a bunch of people driving home, that's for sure.
17:34
SPEAKER_00: I said, you know, Walker, Walker probably could use some cut some company when he's driving back home, driving down to Kentucky with us.
17:43
SPEAKER_00: Oh, Matt says he didn't get his crystal glencaron from you.
17:47
SPEAKER_01: He does not have one yet.
17:49
SPEAKER_01: Oh.
17:52
SPEAKER_01: That just shows that you are special.
17:55
SPEAKER_01: You were allowed to taste the Crystal Glencairon.
17:59
SPEAKER_00: Yeah, he was in the Crystal Glen Cairn, he was here in the in the club.
18:03
SPEAKER_00: He was part of the tasting along with my cousin because I take people that you know haven't joined or whatever, but if uh we're running a little short and I have a certain amount of stuff that I want to taste out, I invite my good friends.
18:19
SPEAKER_00: Absolutely.
19:07
SPEAKER_00: All right, so what are we doing tonight?
19:10
SPEAKER_00: We are, should we do the Hemingway first?
19:14
SPEAKER_00: Oh, yeah, absolutely.
19:15
SPEAKER_00: So then we get into the history part, yeah, and then we'll finish up.
19:19
SPEAKER_00: Yeah, oh well, let's change the plans.
19:21
SPEAKER_00: We're doing Nom Creek 21.
19:23
SPEAKER_00: No change of plans, that's what's in my pre-poor.
19:29
SPEAKER_00: Well, yeah.
19:30
SPEAKER_00: There we go.
19:30
SPEAKER_01: Like I said, I'm still enjoying my single rickhouse here for Wild Turkey.
19:35
SPEAKER_00: Yeah, I had I had the 15 year I am drinking Russell's single rick house, who a good friend of ours helped or actually created.
19:48
SPEAKER_00: Yes, definitely.
19:49
SPEAKER_00: A real good friend who's we know who that is.
19:52
SPEAKER_00: Who's talking who's listening tonight?
19:54
SPEAKER_00: Yes, he is.
19:56
SPEAKER_00: There we go.
19:57
SPEAKER_00: All right, we'll put this over here.
19:59
SPEAKER_01: And and he's more than just a good friend, he's our brother.
20:03
SPEAKER_00: Yeah, he definitely is our brother.
20:06
SPEAKER_00: Absolutely.
20:07
SPEAKER_00: Let's see if this taste is good.
20:09
SPEAKER_01: I can attribute so much of all this that where we are today to him.
20:15
SPEAKER_01: And I'm just gonna have to say his name, Greg Schneider.
20:19
SPEAKER_01: Brother, you you helped us along the way so much and and just gave us so much knowledge and and and everything.
20:28
SPEAKER_01: But not only that, but like I say, you were helped us to be what we are today.
20:33
SPEAKER_00: And thank you, brother.
20:35
SPEAKER_00: So what what what yes, thank you so much, Mr.
20:39
SPEAKER_00: Schneider.
20:41
SPEAKER_00: We're we are grateful, that's for sure.
20:44
SPEAKER_00: Oh, yes, absolutely.
20:46
SPEAKER_00: We know so much more.
20:48
SPEAKER_00: And you know, the stories of what you what what we've been able to the the just the memories that we've I've been uh key Greg has been at the Scotchy Bourbon Boy studio.
21:02
SPEAKER_00: We we had dinner together, and then came down and finished off my first bottle of Booker's Booker's Rye with him.
21:12
SPEAKER_00: And you know, it's just there's been so many great memories of all the times that we've been at Mori and you know, all the things and you know, and met him and the tastings and everybody that he's put us in contact with or introduced us to, it's just unbelievable.
21:32
SPEAKER_01: And just like I say, the history of knowledge that he has and and passed along to us, and still it is given us each and every day is is just amazing.
21:44
SPEAKER_00: Well, Tuesday we should do a wild turkey podcast and have next Tuesday.
21:52
SPEAKER_00: Oh, next Tuesday.
21:53
SPEAKER_00: Tuesday before Thanksgiving, do a wild turkey podcast and have or have Greg Greg come on and we'll talk about the history of wild turkey.
22:04
SPEAKER_00: Yep.
22:06
SPEAKER_01: That's that sounds like a winner.
22:07
SPEAKER_01: And Greg, we're extending our offer to you to come on and do that with us.
22:13
SPEAKER_00: And if he comes on, he becomes, I believe that'll be his 12th time on, and he will go ahead as our number, he will become our number one guest because right now he's tied with Alan Bishop.
22:27
SPEAKER_00: Alan Bishop, yep.
22:29
SPEAKER_00: All right, all right.
22:30
SPEAKER_01: So this read us a little bit about uh Hemingway Bourbon.
22:35
SPEAKER_00: Hemingway is this one is the Hemingway Bourbon, and it comes from the Call Family Library.
22:43
SPEAKER_00: Ron Call, Jacob Call, and Clayton Call all are part of the the owners and blenders of Hemingway.
22:56
SPEAKER_00: Now, Hemingway was something for me.
22:58
SPEAKER_00: I was it's a rye, and most of their stuff was a rye.
23:01
SPEAKER_00: This is their first bourbon, and it is Hemingway bourbon is a masterful blend of two exceptional Kentucky Strait bourbons, aged six and four years, expertly crafted by renowned call family, rooted in eight generations of distilling expertise.
23:26
SPEAKER_00: This bourbon embodies the call passion, skill, and rich heritage, savor the legacy in each sip of this remarkable spirit.
23:35
SPEAKER_00: So it is six-year 50% corn 70, rye 21, malted barley 9, and it's a four-year 50% corn 60, rye 36, and malted barley 4.
23:51
SPEAKER_00: That's what this is.
23:53
SPEAKER_00: What's the proof on that?
23:54
SPEAKER_00: 98 proof.
23:59
SPEAKER_00: Yep, it's a 98 proof bottled by Hemingway Whiskey Company, Beaver Dam, Kentucky, and distilled and aged in Kentucky.
24:09
SPEAKER_00: Alright.
24:12
SPEAKER_00: Yes, they're they are this is sourced, and but one of the cool things about this is that Hemingway, I love their bottle.
24:22
SPEAKER_00: I mean, I love their it's basically the little keyboards.
24:26
SPEAKER_00: So they put themselves either they date themselves, because the keyboards are like typewriter keys.
24:33
SPEAKER_00: And it's Hemingway, it's it's based off of, you know.
24:38
SPEAKER_00: Why am I having a problem?
24:40
SPEAKER_00: Ernest Hemingway, is that it?
24:42
SPEAKER_00: Did I lose Hemingway?
24:44
SPEAKER_00: Yeah.
24:44
SPEAKER_00: The the writer and the and one the person who traveled the world writing about everything, drinking absinthe in New Orleans and doing and just living a life that people dreamed of living.
25:00
SPEAKER_00: Scotch.
25:00
SPEAKER_00: We always like to drink Scotch too.
25:03
SPEAKER_00: So they started this brand, and I've always loved the packaging.
25:09
SPEAKER_00: And so everybody knows Tiny likes packaging and unique things.
25:14
SPEAKER_00: When it comes to bourbon, I always want the whole thing.
25:17
SPEAKER_00: I want great bourbon in the bottle.
25:19
SPEAKER_00: I want an awesome bottle, I want an awesome package.
25:23
SPEAKER_00: I I if you're gonna include stuff like a key, or I think I could just pull it right here, or a topper.
25:32
SPEAKER_00: I'm in.
25:34
SPEAKER_00: I am just in, right?
25:35
SPEAKER_00: Super Nash, that's just me.
25:36
SPEAKER_00: I'm all in on what bourbon is and the bourbon lifestyle.
25:41
SPEAKER_01: So why are you not pouring up a pour of that so you can start tasting it?
25:47
SPEAKER_00: Well, we're gonna basically we've got the rye.
25:50
SPEAKER_00: You picked up the rye today.
25:53
SPEAKER_00: I've got the bourbon.
25:54
SPEAKER_00: You can talk a little bit about the bur the rye right now while I pour this up.
25:58
SPEAKER_01: No, I'm not gonna talk about the rye until I get to it.
26:03
SPEAKER_01: I'm gonna let you keep on let you keep on talking because this this is this is you and him and wei bourbon.
26:10
SPEAKER_01: Well we don't want to confuse people.
26:15
SPEAKER_00: Why would it confuse you?
26:16
SPEAKER_00: What you're you do what are we what the what the shit?
26:22
SPEAKER_01: Yeah, there you go.
26:24
SPEAKER_01: Now I'm getting you into the game.
26:27
SPEAKER_01: Oh no.
26:30
SPEAKER_01: Where did it go?
26:32
SPEAKER_01: He's gonna be quarterback in this next section section.
26:37
SPEAKER_01: Next quarter.
26:40
SPEAKER_00: What the oh come on! Would you lose?
26:45
SPEAKER_00: The old Louisville.
26:47
SPEAKER_00: Oh my gosh, see?
26:48
SPEAKER_01: Wait, better have that old Louisville bottom.
26:53
SPEAKER_00: I I you don't have to put I I see the other I got a backup bottle, but I want to know what happened to the oh, I know where it is, it's on the table.
27:03
SPEAKER_00: Don't worry, everybody.
27:05
SPEAKER_00: I got it.
27:06
SPEAKER_01: We had an old Louisville whiskey, which sponsors our barrel bar breakdown.
27:12
SPEAKER_01: You mean this one?
27:15
SPEAKER_01: A mean car.
27:17
SPEAKER_01: He's down a Louisville, or actually now in Oh my gosh.
27:22
SPEAKER_01: Now I went blank.
27:24
SPEAKER_01: He's down to the old old seagrams in Sparta.
27:29
SPEAKER_00: Shively.
27:31
SPEAKER_01: Shively, that's what I said.
27:32
SPEAKER_00: What did you hear?
27:34
SPEAKER_00: I heard Sparta.
27:36
SPEAKER_00: Wait, they he didn't.
27:38
SPEAKER_00: Oh yeah, that comes from Neely family distillery in Sparta.
27:43
SPEAKER_00: Shively's a lot farther away from Sparta there.
27:46
SPEAKER_01: What's on my mind a little bit, but uh our good friends are anyway.
27:53
SPEAKER_01: So Shivley, Kentucky.
27:55
SPEAKER_01: He's moved into the old Sigrant building.
27:58
SPEAKER_01: And old Louisville whiskey is a mean car.
28:01
SPEAKER_01: Like I say, if you get a chance, get out, check them out.
28:05
SPEAKER_01: It's you're gonna think from barrels or taste whiskeys that he's already got bottled.
28:12
SPEAKER_01: He never bottles anything under seven years old, and all the way up to 18 years old.
28:20
SPEAKER_01: So you're always gonna pick up great whiskey there.
28:23
SPEAKER_01: But not only that, but you'll have a great time with Amin.
28:27
SPEAKER_01: He is super cool, and just one of a good friend of ours, and like I say, old Louisville whiskey company in Shively, Kentucky now.
28:38
SPEAKER_00: That was so nice of you to do that.
28:40
SPEAKER_00: And that brings us to our barrel bottle breakdown.
28:44
SPEAKER_00: And we've got two Hemingways here tonight, so it's gonna be a dueling barrel bottle breakdown.
28:51
SPEAKER_00: Yes, it is.
28:52
SPEAKER_00: Uh, the barrel bottle breakdown scale is based off of your nose, body, taste, finish.
29:00
SPEAKER_00: You can give up to four knocks on the barrel for the nose and the body, and five knocks on the barrel for the taste and the finish.
29:07
SPEAKER_00: But if one of those categories is exceptional, you can give it a butt up up.
29:15
SPEAKER_00: Now, the reason why we're doing this tonight this way is one, Supernatural's looking for the bourbon, and the bourbon is reasonably priced at$39.99.
29:26
SPEAKER_00: It's something, and it sold out down by where he is.
29:30
SPEAKER_00: Stopped at a couple places, sold out.
29:32
SPEAKER_00: But the rye is what Hemingway is known for.
29:36
SPEAKER_00: And one of the reasons why for the last couple years we really haven't been doing that because I'm afraid of ries, and it takes something, what whatnot.
29:48
SPEAKER_00: And but like I the marketing spectacular and everything.
29:51
SPEAKER_00: The people are super nice.
29:53
SPEAKER_00: Got to meet them at the the the festival, the master distiller, who his name is eluding me at the moment, but why do you not have that?
30:07
SPEAKER_00: I did, but you know, I've got I've actually got their website over here.
30:13
SPEAKER_00: So let me see if I can uh do I have that, or did I have the Hemingway website over here?
30:22
SPEAKER_00: There it is.
30:22
SPEAKER_00: Everyone's story to tell.
30:25
SPEAKER_00: I could I'm I'll leave you up.
30:27
SPEAKER_00: It doesn't matter.
30:28
SPEAKER_00: We I'm not we don't have to get into, but there they they base it off the writer and uh and they earnest and everything kind of has a theme, and one of the things they have on their website is the six-word challenge, where you tell the story of how your bourbon story or your your Hemingway story, you gotta pick six words, then you take a picture of it of the words, and then you upload it to their website, you know, you it off your camera, choose a file, upload it to the website, and they might you know sponsor you.
31:05
SPEAKER_00: So there's a lot of stuff cool kind of things that go on with that you know, where they'll feature you where it's uh and I'm for whatever reason this kind of fits this brand fits in my brain, and the fact that they put out bourbon, I was exception exceptionally happy.
31:23
SPEAKER_00: And when I had tasted at the festival, I also was happy.
31:27
SPEAKER_00: So, what rye do you have?
31:29
SPEAKER_01: Okay, I'm I've got a Hemingway rye, and this is a blend of straight rye whiskeys finished in rum seasoned olor soak sherry cask, and I've been so waiting all Day to taste this, so I'm gonna it's so it sounds actually delicious.
31:49
SPEAKER_01: Oh, yes, absolutely.
31:50
SPEAKER_01: That and the girl that I was talking to at Toto One when we were searching for the bourbon, and then she told me, she says, Oh, I had that here last week, but we sold out of it, and we're waiting on our new shipment.
32:05
SPEAKER_01: So I was like, Well, I gotta wait and see when my brother uh will text me back if this is the right one before I get it.
32:16
SPEAKER_01: She's like, Well, if you get it, let me know how it tastes, because that sounds delicious.
32:22
SPEAKER_01: I said, I know it does.
32:24
SPEAKER_01: So I was about to walk out when you text me back.
32:27
SPEAKER_01: She said, Why don't you go ahead and pick up the rye and uh and we'll do a dual barrel water breakdown?
32:35
SPEAKER_01: Yeah, I was like, Hell yeah.
32:37
SPEAKER_01: And it's like, yes, we'll do that because I I was I was actually looking forward to it, and then when you told me that it wasn't that it was bourbon, I was like, oh no, well, probably not gonna get this.
32:50
SPEAKER_01: And I started to walk out, and then you text me back and said, We'll do a dual one.
32:55
SPEAKER_00: There you go.
32:56
SPEAKER_00: Hell yeah.
32:57
SPEAKER_00: I figure if you buy the bottle, you're coming on.
33:02
SPEAKER_01: I was gonna come on anyway.
33:05
SPEAKER_01: Oh but I'm glad I'm glad I did.
33:08
SPEAKER_01: Like I said, I'm looking forward to uh tasting this.
33:11
SPEAKER_00: And so I have no idea where they source, but they're obviously sourcing out of Kentucky.
33:16
SPEAKER_00: But I will tell you, when it comes to the difference in bottles, I love the bourbon four, the four bourbon works better than the three rye.
33:25
SPEAKER_00: And this this is the this is what the bottle looks like for the and you have black black typewriter keys.
33:33
SPEAKER_00: Those are typewriter keys.
33:35
SPEAKER_00: Yeah, typewriter keys.
33:37
SPEAKER_01: But you know, you can that's that's to extenuate and to pay homage to Ernest Hemiway.
33:44
SPEAKER_00: Yes, and you can see they're they're the the I like I love this bottle.
33:50
SPEAKER_00: I mean, seriously.
33:51
SPEAKER_00: I like I like the shape of it and everything.
33:53
SPEAKER_00: Okay, so all right.
33:56
SPEAKER_00: So in my Glen Caren, which I did a nice pour, I think I over poured it to Yep, yeah, it's gonna go out the side.
34:05
SPEAKER_00: Drink a little bit.
34:06
SPEAKER_00: No, that's that's cheating.
34:14
SPEAKER_01: Oh, yeah.
34:15
SPEAKER_01: I definitely I definitely poured a little bit too much.
34:18
SPEAKER_01: I poured a good probably a good three-ounce pour.
34:22
SPEAKER_01: So look at the color.
34:24
SPEAKER_00: Oh, the color on on this is so dark.
34:27
SPEAKER_00: Look at look at yeah, look at that.
34:29
SPEAKER_00: Mine is mine's a little darker than yours.
34:32
SPEAKER_00: This is a dark brown, like it's a brown, it's it's not an amber.
34:37
SPEAKER_00: There's no red, and it's just the buttons.
34:39
SPEAKER_00: Oh no, but it's that's almost like mahogany.
34:42
SPEAKER_00: But for a six-year, it's fantastic.
34:46
SPEAKER_00: Six and a four-year.
34:50
SPEAKER_00: It probably was pulled off of something off the top shelf.
34:54
SPEAKER_00: So the nose on this.
34:56
SPEAKER_01: This is okay.
34:59
SPEAKER_01: All right, now I see it.
35:00
SPEAKER_01: It's all right.
35:03
SPEAKER_01: Well, yeah, we'll let you go ahead and do yours and then I can tell you mine because it's got it on it's got it on the neck label as to how much of what is in there.
35:13
SPEAKER_00: Excellent.
35:14
SPEAKER_00: Yeah, they got they had it on the they had it on the side label.
35:18
SPEAKER_00: No, where did they have it?
35:20
SPEAKER_00: It was on the back.
35:21
SPEAKER_00: It's on it was on the back.
35:23
SPEAKER_01: Look on your neck label where your fingers are.
35:25
SPEAKER_00: Yeah.
35:26
SPEAKER_00: It's not no, they don't have a neck label.
35:28
SPEAKER_00: No, I have I have it on the back, see?
35:30
SPEAKER_00: Okay, right on the back brown, that black down there is the yeah.
35:34
SPEAKER_00: I I said what it was.
35:35
SPEAKER_00: Okay, so you want to know what this reminds me of?
35:38
SPEAKER_00: A Twix bar.
35:40
SPEAKER_00: Oh, wow.
35:41
SPEAKER_00: I've not gotten a Twix in a ever.
35:44
SPEAKER_00: But there's a little bit, and then there's a little bit of chocolate and cookie, and then there's a little bit of cinnamon.
35:51
SPEAKER_00: Just a little after it.
35:58
SPEAKER_00: Left nostril is dominant tonight.
36:03
SPEAKER_00: All right, what are you getting?
36:05
SPEAKER_00: What are you getting on your nose?
36:07
SPEAKER_01: I'm not doing my nose yet.
36:09
SPEAKER_01: I'm not gonna do I'm gonna let you do yours all the way through, and then I'll do mine.
36:13
SPEAKER_01: I'm soloing.
36:18
SPEAKER_01: I got the barrel.
36:19
SPEAKER_01: Because then then that way, that way we can talk about all mine afterwards.
36:26
SPEAKER_01: Because there's a lot, there's a lot to tell about this bottle.
36:29
SPEAKER_01: Ball your exes.
36:32
SPEAKER_01: They don't live in Texas.
36:37
SPEAKER_00: Now there's a little twinge of like, it's not ethanol, but it it lights up.
36:45
SPEAKER_00: Now it's gone to like cinnamon graham cracker.
36:49
SPEAKER_00: The the cookie's there, but now it's the cinnamon's getting stronger.
36:53
SPEAKER_01: If anybody wonders what I'm nosing, I'm still nosing my wild turkey, my little bit of wild turkey that's left.
37:02
SPEAKER_01: Because it it tastes and smells so good.
37:05
SPEAKER_00: Okay, so, anyways, so this one I'm gonna give uh if I have to, the nose is out of four.
37:19
SPEAKER_00: I'm gonna give it a three.
37:24
SPEAKER_00: It's delicious.
37:26
SPEAKER_00: All right, the body.
37:51
SPEAKER_01: How's the viscosity in there in your mouth?
37:56
SPEAKER_01: There you go.
37:59
SPEAKER_01: Since you've learned that you love to do that.
38:02
SPEAKER_01: Oh, I do.
38:03
SPEAKER_01: That's so cool.
38:04
SPEAKER_01: Because a lot of people don't know that you can you can pour pore in there and then roll your glass.
38:10
SPEAKER_00: The legs are like thick, they're full length and they're thick.
38:16
SPEAKER_00: Yeah, the mouthfeel.
38:19
SPEAKER_00: A ninety-eight.
38:21
SPEAKER_00: Let me see now.
38:22
SPEAKER_01: Oh, a ninety-eight.
38:36
SPEAKER_00: I will give I give the I'll give it a three also on the body.
38:54
SPEAKER_01: What kind of character characteristics were you getting off the nose again?
39:00
SPEAKER_00: I was getting first it was like there was a little bit of chocolate, caramel, and like cookie, the cookie, the cookies there, but then it switched to a little bit of a graham cracker with a little bit of cinnamon, like a cinnamon graham cracker.
39:21
SPEAKER_00: Then on the body, it gets everything, and it does touch your cheeks, but it doesn't hit that four where the flavors on your cheeks.
39:31
SPEAKER_00: It's just there's like a little bit of a, it doesn't sting them.
39:35
SPEAKER_01: Does it give you the full mouth feel or just like like a mid-mouth feel across your tongue and not quite getting to the cheeks and the and the roof of your mouth?
39:47
SPEAKER_00: Oh, it's getting everywhere to the roof under my tongue and my tongue.
39:51
SPEAKER_00: It just gets to the cheeks and it's there, but it doesn't do the full cheek thing to get a four.
39:57
SPEAKER_00: It's a three.
39:58
SPEAKER_01: Okay, all right, cool.
40:00
SPEAKER_00: And and Greg said he had to step away, but that means he missed our the invitation to come on Tuesday and we'll do a wild turkey pre-Thanksgiving podcast.
40:11
SPEAKER_00: So just want to throw that out to you, Greg.
40:13
SPEAKER_00: Oh, awesome, yeah.
40:14
SPEAKER_00: I just now noticed that.
40:16
SPEAKER_00: All right.
40:18
SPEAKER_00: All right, so now we're going to taste.
40:23
SPEAKER_01: And he says wild turkey and russes are always in his wheelhouse.
40:27
SPEAKER_00: So I'm gonna tell you, honestly, it's like a cinnamon breakfast bun with maybe a little, is it apple?
40:45
SPEAKER_00: It's like an apple turnover with honestly, are you getting a that it's that sugary sweet sort of frosting taste?
40:56
SPEAKER_00: It's the best$40 bourbon I've ever tasted in my life.
41:00
SPEAKER_00: Oh my gosh.
41:02
SPEAKER_00: I can't, I was a lot.
41:04
SPEAKER_00: Uh-huh.
41:05
SPEAKER_00: I mean that really says a lot because you've tasted a lot of bourbons and whiskies.
41:10
SPEAKER_00: A lot of$40 ones.
41:12
SPEAKER_00: $39.99.
41:13
SPEAKER_00: I have.
41:15
SPEAKER_00: Yes.
41:18
SPEAKER_00: I'm gonna give the taste a five.
41:26
SPEAKER_00: With a but up up.
41:28
SPEAKER_00: But up up.
41:31
SPEAKER_01: That is hitting the marks right there.
41:34
SPEAKER_01: That is that sounds awesome.
41:37
SPEAKER_01: Okay, this is everything like you know, all the time.
41:40
SPEAKER_01: This is the kind of bottle that a bourbon bourbon drinker would like to taste.
41:46
SPEAKER_00: This is a kind of bottle that you could just buy and buy and buy and buy, and you want to make bourbon balls out of this.
41:54
SPEAKER_01: Oh wow.
41:59
SPEAKER_00: Maybe not, it might be a waste.
42:01
SPEAKER_01: I know.
42:02
SPEAKER_01: I was about to say, you know, do you really want to mix all that sugar and chocolate and all with a bourbon ball when you're tasting all those flavors by itself?
42:14
SPEAKER_00: I mean, you know, put it this way there's a lot of things, but it just fits right into with the taste, it just fits right in there.
42:32
SPEAKER_00: Now when it comes to the finish, this is where it goes.
42:40
SPEAKER_00: It's it's medium at best.
42:43
SPEAKER_00: Yeah, and it just taste takes that taste, and all it does is as if you fade it away.
42:56
SPEAKER_00: Like if you did a fade when you're making a video and you fade out to black.
43:01
SPEAKER_00: Yeah, yeah, yeah.
43:02
SPEAKER_00: That's what the finish is.
43:04
SPEAKER_00: It's just it doesn't, there's no it doesn't change.
43:09
SPEAKER_00: It doesn't, it just gets mellower and mellower and mellower until it says goodbye.
43:16
SPEAKER_00: I think what about the hug?
43:18
SPEAKER_01: Are you getting any kind of hug off that 98 proof?
43:21
SPEAKER_01: Yeah.
43:22
SPEAKER_01: Hold on.
43:26
SPEAKER_01: Maybe a medium hug.
43:32
SPEAKER_00: Or is it a little less?
43:34
SPEAKER_00: No.
43:36
SPEAKER_00: The hug takes a while to develop.
43:39
SPEAKER_00: At first, what you swallow, and there's just like the taste and everything, and then all of a sudden, there's the hug.
43:49
SPEAKER_01: Okay.
43:50
SPEAKER_00: And it's a medium hug.
43:51
SPEAKER_00: It's not uh not, you know, but there's warmth.
43:54
SPEAKER_00: There's a warmth.
43:55
SPEAKER_01: It sounds like a hug without all the flavor that you know that you like to keep going, right?
44:03
SPEAKER_00: As the hug happens and then starts to mellow, so does the finish.
44:08
SPEAKER_00: It's just kind of like the most intense, relaxable.
44:15
SPEAKER_00: It's just relaxing.
44:16
SPEAKER_00: I would, you know, a lot of times with those, you're trying to do this and the finish is, but this finish is like a marshmallow, like not taste, but just like it's soft.
44:27
SPEAKER_00: And it just fades out.
44:32
SPEAKER_00: But it's medium, it's not long.
44:34
SPEAKER_00: So I will have to give the finish.
44:38
SPEAKER_00: I'm gonna give the finish a three.
44:41
unknown: A three?
44:42
SPEAKER_01: Well, I give it what the way you were talking, almost I almost thought that you might give it a four.
44:49
SPEAKER_01: Well, I would give it a four but a five, but but it's because it sounds sounds like a really good finish.
44:56
SPEAKER_00: But it's a good finish.
44:58
SPEAKER_00: It's a three out of five, but it's a$39 bottle finish.
45:03
SPEAKER_00: It goes back to what it is.
45:05
SPEAKER_00: I mean, I don't expect it.
45:06
SPEAKER_00: That's there's no there's no exceptions, there's no surprises.
45:10
SPEAKER_00: It's just mellow.
45:11
SPEAKER_00: I mean, but um there's nothing wrong with mellow, and I do appreciate the mellowness, but it's when I think about all the different finishes that I've had, yeah.
45:22
SPEAKER_00: It's on a it's on, it's just it's it's it's it's average, but okay.
45:28
SPEAKER_00: I mean, it basically is a unique experience, but do I give it one more because it's just no, you you no, I can't give it so it's so amount that's not how finishes are supposed to give it what it's not given you.
45:44
SPEAKER_00: Right, right, exactly.
45:45
SPEAKER_00: So what is so what did I rate this?
45:47
SPEAKER_00: I I I was all I was six plus then six, there's twelve, and then I gave it up three, three, three, and six is fifteen.
45:56
SPEAKER_00: Yeah, that's eighteen.
45:59
SPEAKER_00: Out of eighteen, no, no, no.
46:00
SPEAKER_00: Out of eighteen.
46:01
SPEAKER_01: 15 out of 18.
46:02
SPEAKER_00: 15 out of 18.
46:04
SPEAKER_00: And and I think that's probably the highest$40 bottle of bourbon I ever gave a 15 out of 18.
46:11
SPEAKER_00: But I'm gonna tell you, I I grabbed this bottle and we me and Steve that night opened it up.
46:18
SPEAKER_00: We had been tasting us a ton of stuff like for fun.
46:24
SPEAKER_00: And no, John, I am not using Weller's special reserve for my bourbon balls.
46:31
SPEAKER_01: Hey, while you're doing that, I I just need to grab my water right quick and cleanse my palate before I taste my be right back.
46:39
SPEAKER_00: Yep.
46:47
SPEAKER_00: I will send you the contact info, Mr.
46:50
SPEAKER_00: Greg Schneider.
46:51
SPEAKER_00: It sounds like we've got a a turkey, uh, a Thanksgiving pre-Thanksgiving turkey podcast where we're gonna every year I've always done wild turkey.
47:04
SPEAKER_00: I've done a wild turkey podcast on Thanksgiving in the morning, but it it's kind of like there's not a lot of people listening to podcasts on Thanksgiving Day.
47:17
SPEAKER_00: So if we do our Thanksgiving podcast, you're on, we'll cover wild turkey and we'll cover turkey hunting.
47:24
SPEAKER_00: Oh, yeah, absolutely.
47:26
SPEAKER_00: All right, so hey, it's Terry Dant.
47:29
SPEAKER_00: Thanks.
47:30
SPEAKER_00: Good to it's good to see you, Terry.
47:32
SPEAKER_00: Hey, Terry.
47:33
SPEAKER_01: Good to see you, brother.
47:35
SPEAKER_00: I was able to, so Randy Ford was able to acquire the 47.
47:46
SPEAKER_00: Right?
47:47
SPEAKER_00: It's 45 and 47.
47:49
SPEAKER_00: He bought he bought both the presidential bottles for me, and then he's gonna bring them up at the Christmas party.
47:55
SPEAKER_00: Oh my gosh.
47:56
SPEAKER_00: I don't know.
47:57
SPEAKER_00: Uh, do you open those and do a podcast?
47:59
SPEAKER_00: Or yeah, we gotta do that.
48:01
SPEAKER_00: We gotta do a podcast.
48:03
SPEAKER_00: I'll break out my Trump painting for that podcast, and we'll do a bunch of stuff and we'll just do.
48:08
SPEAKER_00: I mean, one, because of the fact that it's presidential whiskey, we'll just kind of cover the presidents, but at the same time cover the whole thing and do a do a podcast like that.
48:21
SPEAKER_00: All right.
48:22
SPEAKER_00: Are you ready for me to?
48:24
SPEAKER_00: You're gonna be on that one, aren't you, Nash?
48:26
SPEAKER_01: Absolutely.
48:27
SPEAKER_00: Since you're gonna be coming up for the Christmas party, I'll pour you some samples off those bottles.
48:31
SPEAKER_00: Did you pick up the 47?
48:34
SPEAKER_00: Did you pick it up off of uh Wally at the festival?
48:38
SPEAKER_00: Because we tasted it at the it was pretty damn good.
48:41
SPEAKER_00: We tasted it at the the which one?
48:45
SPEAKER_00: The presidential 47 that they released me that bottle, remember?
48:52
SPEAKER_00: What you got me that bottle, the bourbon from from Logstill?
48:59
SPEAKER_01: Oh no, no, no, no, no, no.
49:01
SPEAKER_01: No, I I didn't no, I haven't tasted that.
49:04
SPEAKER_00: You know, you didn't after we after Wally was there, we went and tasted it at the bar.
49:10
SPEAKER_00: They had the 47 at at Kentucky Bourbon Festival.
49:15
SPEAKER_00: Me and you drank it.
49:16
SPEAKER_01: Yes, oh, yeah, okay.
49:19
SPEAKER_01: Um, yeah, I'm totally got confused when you're talking about the presidential.
49:23
SPEAKER_01: Um I'm thinking about the old Forrester.
49:28
SPEAKER_00: Oh, that one.
49:29
SPEAKER_00: Okay.
49:30
SPEAKER_00: So we'll why not on the podcast when we do the 45-47 bottle and we do the 47 bottle from Logstill, and then the 45-7 bottle that he picked up.
49:39
SPEAKER_00: We'll then throw in the presidential from 2024 or right 2025.
49:46
SPEAKER_00: You know, that's yeah, that that we'll we'll do all of them.
49:51
SPEAKER_01: If we're doing president stuff, but all right, now on to me.
49:57
SPEAKER_01: I am tasting the Hemingway rye that is actually finished a blend of straight rye whiskeys finished in rum seasoned olor rosa sherry cast.
50:10
SPEAKER_00: It is a rum seasoned orla rosa sherry cast.
50:16
SPEAKER_00: So, in other words, they put rum in oreloroso casts and that or lorossa sherry and then dumped it out, and then it was both of them in one barrel.
50:27
SPEAKER_01: That's what I'm getting.
50:28
SPEAKER_00: That's what it says right here on the label.
50:30
SPEAKER_00: That should blow Greg's mind away.
50:33
SPEAKER_01: And so it is a four-year-old 10% four-year-old Kentucky 95% rye whiskey, and it's a 90% six-year-old Indiana 95% rye.
50:50
SPEAKER_01: Oh, where do they get the Indiana rye from?
50:56
SPEAKER_00: What do you mean?
50:59
SPEAKER_00: A 98% Indiana rye?
51:02
SPEAKER_00: No wonder, same place that um everybody does.
51:05
SPEAKER_00: I think it starts with an M and ends in a P.
51:09
SPEAKER_01: Yeah.
51:10
SPEAKER_01: All right, so the narrative begins with the the Call family for over 230 years and eight generations of rich storytelling through whiskey distillation.
51:21
SPEAKER_01: They continue to craft the perfect pour, moments worth sharing.
51:24
SPEAKER_01: Let's raise a glass to him away, the call family, and to the stories that have yet to be told.
51:30
SPEAKER_01: Raising the glass.
51:32
SPEAKER_00: Raising my glass, too.
51:34
SPEAKER_00: And and Greg's like, remember, he goes, You probably already know that he was he was with the wild turkey distillery, but he's also a Diamond Life member of the National Wild Turkey Federation and a member of the Kentucky Turkey Hunters Hall of Fame.
51:52
SPEAKER_00: Yes, we're well aware of your definitely wanted to cover turkey hunting, turkey prowlis.
51:59
SPEAKER_01: Yes, along with our wild turkey tasters.
52:03
SPEAKER_00: You could you can go upstairs in at Greg's house and see mounted turkeys and mounted wild turkey bottles.
52:10
SPEAKER_01: Oh my gosh.
52:14
SPEAKER_00: Only if you only if you're only with Greg.
52:18
SPEAKER_00: Yeah.
52:20
SPEAKER_00: Anyways.
52:21
SPEAKER_00: All right, get back to the Hemingway.
52:23
SPEAKER_00: Oh my gosh.
52:28
SPEAKER_00: That's really dark in your glass there.
52:31
SPEAKER_00: It is.
52:32
SPEAKER_00: I wonder, it's almost like uh the rye, really the not the rye, but the rum.
52:40
SPEAKER_01: And I'm telling you, I I smell that sweet rum flavor.
52:44
SPEAKER_01: That that brown sugar rum flavor.
52:48
SPEAKER_01: God, this is good.
52:49
SPEAKER_01: Right off the bat.
52:56
SPEAKER_00: That is that nose is just I'm just uh it's this this this Hemingway bourbon is dangerous, Nash.
53:08
SPEAKER_00: It tastes so good to me.
53:12
SPEAKER_00: It's not like I'm drinking whiskey.
53:14
SPEAKER_00: I'm drinking a dessert.
53:18
SPEAKER_00: That's dangerous.
53:20
SPEAKER_00: You think you're drinking a dessert?
53:22
SPEAKER_00: Why don't you try this?
53:24
SPEAKER_00: I want to try this.
53:25
SPEAKER_00: I we uh mean we gotta get involved with this brand.
53:30
SPEAKER_00: Yes, yeah, we gotta get them on.
53:35
SPEAKER_01: Oh my gosh.
53:36
SPEAKER_01: That nose is just unbelievable.
53:39
SPEAKER_01: You smell that that rum, that that brown sugar, but then you're getting that sweet sherry, that shrew, that sherry wine.
53:54
SPEAKER_00: Are we talking about the whiskey or your wife?
53:58
SPEAKER_00: Please stop it.
54:02
SPEAKER_03: You gotta stop it.
54:11
SPEAKER_01: That nose is just really great.
54:14
SPEAKER_00: All right.
54:16
SPEAKER_00: Stop going on and on and tell us what you think.
54:19
SPEAKER_00: Alright, I'm gonna have to give the nose a three.
54:27
SPEAKER_00: When you come up, I'm gonna have you fix my barrel.
54:31
SPEAKER_00: Okay.
54:32
SPEAKER_00: Because I'm pounding the shit out of it.
54:37
SPEAKER_01: What if I I send you up one of my little two and a half gallon barrels?
54:44
SPEAKER_01: Why would you send it?
54:46
SPEAKER_01: Don't send it up, bring it with you.
54:49
SPEAKER_01: Bring it on the plane.
54:52
SPEAKER_01: It's cheaper for me to send it.
54:54
SPEAKER_01: Put it in the backpack.
54:57
SPEAKER_01: That one that I just dumped.
54:59
SPEAKER_00: Yeah, the with the with the Buffalo Trace stuff in it.
55:02
SPEAKER_01: Yeah, and it's got my name on the top.
55:04
SPEAKER_01: Well, actually, they messed up the name.
55:07
SPEAKER_01: They put put.
55:10
SPEAKER_01: Oh my gosh.
55:14
SPEAKER_01: It was like someplace in Canton.
55:20
SPEAKER_00: I oh, the Hall of the Hall of Fame just named their whole thing off of Nash.
55:26
SPEAKER_00: It's like there's a whole wing of the Hall of Fame with your last name associated with.
55:31
SPEAKER_00: No.
55:32
SPEAKER_00: Oh yeah, you're gonna have to see that when you're here.
55:36
SPEAKER_01: I've never been to the Hall of Fame.
55:38
SPEAKER_00: After all these years, I've been invited and I got free tickets and blah blah blah.
55:44
SPEAKER_00: So let's on Thursday do the whole thing.
55:47
SPEAKER_00: Yeah, wait, say that.
55:48
SPEAKER_00: No, no, no, no, no, no, no, no.
55:50
SPEAKER_00: On Thursday, on Thursday, what we're not gonna go for that.
55:55
SPEAKER_00: She can hang out with Rachel.
55:58
SPEAKER_00: Oh, yeah, we'll send them shopping.
56:00
SPEAKER_00: Yeah, they can go shopping and we'll go to the Hall of Fame.
56:03
SPEAKER_00: Hell yeah.
56:05
SPEAKER_00: No, we ain't got time for that.
56:07
SPEAKER_00: Oh, we can make time.
56:10
SPEAKER_00: We don't have to podcast.
56:12
SPEAKER_00: No, we're we're gonna we got already a bunch of planned Thursday.
56:16
SPEAKER_00: Yeah, and then we gotta get back and podcast.
56:18
SPEAKER_00: Let's podcast from the Hall of Fame.
56:22
SPEAKER_01: Oh, we'll do a live with your new your new phone and my new phone.
56:27
SPEAKER_00: Do you have a 17 now too?
56:29
SPEAKER_00: I will.
56:33
SPEAKER_00: You bastard.
56:35
SPEAKER_00: You know, it's got as soon as I get something, you gotta get it.
56:40
SPEAKER_00: I gotta be right there with you.
56:43
SPEAKER_00: This body is is real good.
56:45
SPEAKER_01: Walker, you have commitments.
56:49
SPEAKER_01: I'll tell you what.
56:52
SPEAKER_00: The body on this is just unbelievable.
56:55
SPEAKER_00: All right, what do you what are we gonna do?
56:57
SPEAKER_00: What's how's it look in the glass?
56:59
SPEAKER_00: Could you roll it?
57:00
SPEAKER_01: No, because I still got too much in there.
57:03
SPEAKER_01: I poured a little bit too big a pour.
57:07
SPEAKER_00: Okay.
57:10
SPEAKER_01: But I don't need to roll it.
57:12
SPEAKER_01: Look at the legs on that.
57:14
SPEAKER_01: It's just you can't probably can't see them in the camera.
57:18
SPEAKER_00: I guess we're gonna have to change the the history of bourbon.
57:23
SPEAKER_00: We're gonna have to change change part two to the next to Thursday.
57:29
SPEAKER_01: Hey, this is probably one of the the thickest sugary legs that I've seen in a while.
57:44
SPEAKER_00: I love thick sugary legs.
57:48
SPEAKER_00: I bet you do, big boy.
57:52
SPEAKER_03: Oh I almost want to go a fuller on it.
58:15
SPEAKER_01: But I can't quite do it.
58:17
SPEAKER_01: I'm gonna have to give it a three.
58:22
SPEAKER_01: But now the taste is unfrickin' believable.
58:36
SPEAKER_03: I'm getting that rum flavor, the brown sugar, the creamy caramel, and vanilla is coming out.
58:51
SPEAKER_01: This is in a fabulous taste in bourbon.
58:56
SPEAKER_01: Or rye whiskey.
59:06
SPEAKER_01: Yes.
59:08
SPEAKER_01: Yeah, because it is not any of the flavors of the rye whiskey that you hate.
59:14
SPEAKER_01: Okay.
59:14
SPEAKER_01: This is all all the good flavors.
59:17
SPEAKER_01: There's no urine in there.
59:19
SPEAKER_01: No, uh no green breast.
59:24
SPEAKER_00: No rancid urine.
59:26
SPEAKER_00: Oh my god.
59:27
SPEAKER_00: Formaldehyde, no formaldehyde.
59:29
SPEAKER_00: No.
59:30
SPEAKER_00: Okay.
59:35
SPEAKER_01: All right.
59:36
SPEAKER_01: I'm actually gonna have to give this taste a five.
59:39
SPEAKER_00: All right, here we go.
59:47
SPEAKER_03: That's it.
59:52
SPEAKER_00: Okay.
59:53
SPEAKER_03: Five.
59:54
SPEAKER_03: Yeah.
59:55
SPEAKER_00: So we're on to the finish.
1:00:12
SPEAKER_03: Oh my gosh.
1:00:13
SPEAKER_01: This the finish is is just as good as the taste.
1:00:22
SPEAKER_01: It's going on and on till the whole mouth.
1:00:31
SPEAKER_03: But I I just keep tasting it, tasting it.
1:00:34
SPEAKER_01: And it's got that that nice medium hug.
1:00:38
SPEAKER_01: Nothing overpowering.
1:00:44
SPEAKER_01: I think I'm gonna have to give give the finish.
1:00:47
SPEAKER_01: I'm gonna have to give it a five, too.
1:00:55
SPEAKER_00: So you gave it a 16 out of 18.
1:01:02
SPEAKER_00: 553.
1:01:04
SPEAKER_00: 16 out of 18.
1:01:05
SPEAKER_01: I can definitely I'm gonna say that we the flavors.
1:01:13
SPEAKER_01: This is this has got so many flavors to it.
1:01:17
SPEAKER_01: It just keeps going and it and it keeps going and going.
1:01:21
SPEAKER_00: Yeah.
1:01:21
SPEAKER_01: And it's last lasted for a while.
1:01:23
SPEAKER_01: I I keep tasting them, you know, for a long while.
1:01:28
SPEAKER_01: So that's everything I like like to you know, tasting a bourbon or or rye whiskey when it lasts that long.
1:01:41
SPEAKER_00: Well, I will I will.
1:01:44
SPEAKER_00: say that you got a 15 out of 18 on the bourbon on the old Louisville whiskey company bourbon bottle breakdown of their bourbon and you got a 16 out of 18 on the the r the or la roso the rum cask rum cask the rum season there you go or loroso sherry cash sherry cash finished rye so honeyway definitely is making their mark and producing some really good whiskey at some really good prices so I mean you know you can't go wrong uh like I said it's one of the best the best$40 bourbons I've ever as far as taste there I've ever had it's it's and this this one I had to had to give just a little bit over$89 for on this one but this is also a special edition too all right so we'll probably do the history part two bourbon history part two on Thursday we'll come up with something well we're already sitting at an hour 948 yeah we're sitting at an hour and 20 10 minutes so we're pushing the boundaries of people's you wanna you wanna do you want to do the history let's do it wait you uh come on we'll make a deal you upset for it you come on on Thursday and we'll we'll be ready to rock and roll okay we'll do that first we'll we'll do that and then we'll pick something that you know what I mean we we'll we both have and we won't have to do a dual one we'll give that history that that do you feel that I feel that you're scared I'm not scared I feel like it'll be a lot better for everybody and look all all of our yeah all of we spent so much time talking about all the other stuff before we ever got to the tasting so yeah yeah we covered that yeah for sure I mean we talked about the crystal glencaron tasting and then yeah so next look forward to the history of whiskey part two you wasted all our time talking about the crystal glencaron for like the third or fourth time since since you had that party what are you talking about it's Tuesday we had it on Saturday you're what this kid what the shit were you drinking we all but everybody everybody on Facebook and YouTube there's the after party especially the people for Facebook we're gonna basically I'm gonna dump dump out the thing and you you guys all join us but in the meantime that was the old Louisville whiskey company bourbon bottle breakdown sponsored by Amin and the old Louisville whiskey company of Hemingway bourbon and rye yes and I'll set this back over here and thanks everybody for joining us tonight oh yes absolutely remember everybody on Facebook and YouTube we can't do this without you yeah we need we need you to uh follow us to like us become members leave good feedback because that help that helps us grow yes so I will start it by saying remember so www.scotchybourbonboys.com for all the Scotchy bourbon boys things I don't even think we did it the first time remember Facebook Instagram youtube t-shirts and all the swag that you want if you want to join us in celebrating and promoting our our podcast right and then Facebook Instagram youtube X and TikTok check us out there along with if you're listening iHeartRadio Apple and Spotify plus anywhere else you listen but whether you listen or watch us make sure that you become a member subscribe leave good feedback and remember good bourbon equals good times and good friends absolutely don't drink and drive live your life responsibly drink drink responsibly and drink responsibly and then and live your life what is it uncut and unfiltered and our theme song which is right over here buried behind all the stuff that I moved around what the heck I got the there you are you got a new iPhone and everything no this is this is the actual screen I got the the text messages and the and the zoom thing in front of it when I had it all just set up to just do it.
1:06:57
SPEAKER_00: All right here we go