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Unveiling Bourbon Secrets: and our holiday Festive Traditional podcast · The Scotchy Bourbon Boys

• 0:57
  Speaker 2: And they're like oh my gosh they must be the same kind of company.
• 1:16
  Speaker 3: And they know their barrel picks all day, every day, are like none other.
• 1:22
  Speaker 3: Each location features stations with five barrels, each featuring their pot, distilled bourbons and ryes.
• 1:29
  Speaker 3: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:42
  Speaker 3: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:04
  Speaker 3: Woo Woo, oh Scott.
• 2:18
  Speaker 3: Oh wait, a minute.
• 2:21
  Speaker 3: If I'm going to do it In a little while, oh wait a minute If I'm going to do it.
• 2:32
  Speaker 3: That's a cock blocker.
• 2:33
  Speaker 3: That bottle is crazy.
• 2:35
  Speaker 3: Woo Woo Woo.
• 2:35
  Speaker 3: Here to have fun.
• 2:41
  Speaker 3: Here to have fun.
• 2:44
  Speaker 3: Enjoy, here to have fun.
• 2:50
  Speaker 3: Yeah, reach that ball, break a ball.
• 2:53
  Speaker 2: Break a ball Fist bump, fist bump, fist bump.
• 2:55
  Speaker 2: It's a lot less evasive.
• 3:04
  Speaker 4: Oh right.
• 3:05
  Speaker 3: We're in the studio.
• 3:07
  Speaker 3: We got CT, we got Super Nash Tiny and then one of these times Walker's always here.
• 3:16
  Speaker 3: It's kind of off camera a little bit, but just so you know, we got to come up with something.
• 3:20
  Speaker 3: We got to.
• 3:22
  Speaker 3: You know, one of these days we'll have to come up with walkers.
• 3:25
  Speaker 3: Although walker almost has a self-made, it's Walker, texas Ranger Walker.
• 3:32
  Speaker 4: Okay.
• 3:34
  Speaker 3: Or we could call him Big Stick.
• 3:36
  Speaker 1: I don't want to call anybody Big Stick, sorry.
• 3:38
  Speaker 1: Hey, I'm not Native American Indian and me.
• 3:42
  Speaker 1: No, Welcome to Now not Native American Indian and me.
• 3:43
  Speaker 3: No Welcome to now Whiskey is going to be joining us.
• 3:46
  Speaker 1: He's en route.
• 3:48
  Speaker 3: He's en route.
• 3:48
  Speaker 3: Today's a Friday in the morning and he planned it, but you know sometimes business calls so he's been dealing with a business thing Nash had to do, so we're all kind of doing that.
• 4:05
  Speaker 4: And I'm sure someone's trying to buy a car from you right now CT.
• 4:06
  Speaker 3: Right, you got your business covered while you're gone.
• 4:08
  Speaker 1: Yeah, I'm good for today.
• 4:09
  Speaker 1: Yeah, okay, they got it handled All right.
• 4:11
  Speaker 3: So, anyways, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 4:16
  Speaker 3: Glenn Cairns I got a t-shirt right under there and also bourbon balls, which are going to be dipped tonight.
• 4:23
  Speaker 3: I don't know how many are going to be left afterwards.
• 4:26
  Speaker 3: Yeah, today.
• 4:26
  Speaker 4: We're going to dip them up today.
• 4:28
  Speaker 4: They're going to be eight tonight.
• 4:30
  Speaker 4: Facebook, instagram.
• 4:32
  Speaker 3: YouTube and X.
• 4:33
  Speaker 3: Remember to check us.
• 4:35
  Speaker 3: Follow us out there on all the major podcast formats Apple, iheart and Spotify.
• 4:39
  Speaker 3: Remember, wherever you listen to us or watch us, like listen, comment and subscribe.
• 4:47
  Speaker 1: Like, listen comment and subscribe.
• 4:49
  Speaker 3: Leave good feedback.
• 4:50
  Speaker 3: That's what we do there you go yeah this is right now we are dealing with 5 to 11 in the morning.
• 4:56
  Speaker 3: Folks, and I'm just having my first pour Yesterday was great.
• 5:03
  Speaker 1: We had our Bookers of the Year podcast.
• 5:04
  Speaker 1: That went.
• 5:04
  Speaker 3: last night we picked batch number four, which is Jimmy's batch, and that is into our bourbon of the year.
• 5:10
  Speaker 4: Me and him went through five different bourbons, half-ounce pours that they blinded us on and it was just crazy how we and then we came down to to two, because me and him disagreed on one and two.
• 5:27
  Speaker 4: So we took those two and all four of us walker, roxy, tiny and myself, super nash blinded again, all four of us, and unanimously we came up and all picked uh, jimmy's batch, jimmy's batch number four yeah, 2024-04 batch of uh bookers.
• 5:52
  Speaker 1: So that's why this bookers will be on the table today, to narrow down to our final four, because it was the pick of that.
• 6:00
  Speaker 3: Yes, this will be, and it's the qualifying end.
• 6:03
  Speaker 3: We've got to get three more of these bourbons into this and we are going the way it's going to work tonight at 2 o'clock or 2.30 will probably be the starting point.
• 6:12
  Speaker 3: What will happen is we'll all me.
• 6:16
  Speaker 3: You whiskey CT will have four bourbons in front of us.
• 6:21
  Speaker 4: We're going to narrow all these down.
• 6:22
  Speaker 4: They'll four bourbons.
• 6:22
  Speaker 4: We're gonna, we're gonna narrow all these and they'll be blind.
• 6:24
  Speaker 3: They'll be blind and we're getting it down to four on this podcast and we're just gonna taste through and talk and we're gonna review.
• 6:30
  Speaker 3: We're gonna taste them all and we'll get them.
• 6:32
  Speaker 3: We'll, everybody will get a pick.
• 6:35
  Speaker 3: Or if somebody has the same pick, well, we can find one more.
• 6:39
  Speaker 3: So what?
• 6:39
  Speaker 3: Everybody, everybody's thinking then, when we do this blind, we're just going to number them one to four, or our orders of what you think is the best, one to four, and if that ends up, whatever the number each one gets, if it gets a four, the lowest number is the bourbon of the year and then in whatever order.
• 7:00
  Speaker 3: But I guess if there's a tie, then we'll do the same thing again.
• 7:04
  Speaker 3: A tie between two, we'll blind those two, with Walker and Roxy jumping in.
• 7:10
  Speaker 3: Roxy should be jumping in from time to time throughout the day.
• 7:13
  Speaker 3: She's upstairs.
• 7:15
  Speaker 3: Tonight is the Scotchy Bourbon Boys Christmas party at the Gervasi Vineyards at their still house.
• 7:20
  Speaker 3: So it's called the Still House at Gervasi vineyards at their still house.
• 7:22
  Speaker 3: So it's called the still house at Gervasi.
• 7:24
  Speaker 3: But it's at 7 PM.
• 7:26
  Speaker 3: If you're watching right now and you're in the Canton area, you're able to come on and watch.
• 7:33
  Speaker 3: So come, come and check us out.
• 7:36
  Speaker 3: Come right, this is this party has.
• 7:38
  Speaker 3: We have giveaways, we have, we've got also.
• 7:42
  Speaker 3: We've not only giveaways, but we have giveaways, we have, uh, we've got, uh, also.
• 7:47
  Speaker 3: We've not only giveaways, but we have um great pours there's.
• 7:49
  Speaker 3: There's some great some finger food there and everything.
• 7:51
  Speaker 4: There's a cigar bar out there, so pretty much the the it's, this is our group to get together like really with no stress, stress just hang out with each other, enjoy each other and just enjoy the time, because normally the year that we've had together we hang out together, but we're hanging out at festivals where we're all working.
• 8:13
  Speaker 1: Yeah, so we do get a good amount of time together.
• 8:15
  Speaker 3: But there's a lot of time we're doing.
• 8:17
  Speaker 3: I mean, we're at the festival, ct's booking people.
• 8:21
  Speaker 3: Nash is booking people.
• 8:22
  Speaker 3: Nash is booking people.
• 8:24
  Speaker 3: We're taking videos Interviewing people.
• 8:26
  Speaker 4: There's no Sampling.
• 8:27
  Speaker 4: I know that a lot of people don't think that that's work.
• 8:30
  Speaker 4: That's work, it is.
• 8:32
  Speaker 3: But this is our way to get together with all the people who love the Scotchie Bourbon Boys who come up.
• 8:37
  Speaker 3: Walker's, here he's up.
• 8:38
  Speaker 3: Last year wasn't able to make it, here he's up.
• 8:44
  Speaker 3: Last year wasn't able to make it, wasn't you know he?
• 8:46
  Speaker 3: He basically um did whatever roxy, uh walker and uh whiskey, whiskey.
• 8:49
  Speaker 3: All were sick, yeah, everybody was sick, and so it was.
• 8:53
  Speaker 3: It was still a success, I think.
• 8:56
  Speaker 3: Um, hopefully, you know, I'm hoping to see spanky and, you know, everybody at the, at the, at this part, at the Christmas party or our holiday party.
• 9:05
  Speaker 3: It can't be a Christmas party because Christmas is coming, gone, but it's our holiday party and so we're ready, so we're going to just kind of review.
• 9:13
  Speaker 4: I don't know why not Old-fashioned Christmas, because it's an old-fashioned Christmas to me.
• 9:18
  Speaker 4: I got a.
• 9:19
  Speaker 3: Christmas too, I guess.
• 9:21
  Speaker 4: I saw somebody else.
• 9:22
  Speaker 4: We're just making Christmas, not end.
• 9:23
  Speaker 4: I got a Christmas too.
• 9:23
  Speaker 4: I guess I saw somebody else.
• 9:24
  Speaker 4: What are we?
• 9:24
  Speaker 3: doing Making Christmas, not end.
• 9:27
  Speaker 4: All I can say is since this quarter of 2024.
• 9:32
  Speaker 3: It's the holiday season.
• 9:36
  Speaker 3: This quarter of 20-freaking-24.
• 9:38
  Speaker 3: It was a win for me.
• 9:41
  Speaker 3: All I've been doing is winning in this quarter.
• 9:44
  Speaker 3: It's just been crazy how cool you know, this October, november, even starting in September, when we met for Scott and then we were in.
• 9:53
  Speaker 3: I mean, for God's sakes, it was first the Kentucky Bourbon Festival, then it was Bourbon on the Banks.
• 9:59
  Speaker 3: I mean we're all getting together.
• 10:00
  Speaker 3: I mean been down, probably been down to Kentucky four times this quarter and then we're going down tomorrow.
• 10:09
  Speaker 3: Nash and Roxy I'm convincing Roxy to go Walker's coming.
• 10:13
  Speaker 3: Stacey is coming up with Sarah Evans, stacey from Kentucky Bourbon Festival, she's coming up for the party.
• 10:19
  Speaker 3: They're staying on grounds so we could even have, uh, an after party, a room after party there, it can just get wild.
• 10:30
  Speaker 3: So you know, I know we all got to be.
• 10:32
  Speaker 1: I know that I was gonna say it depends on what bottles stacy's bringing stacy.
• 10:37
  Speaker 3: Well, stacy said what would you like me to bring jim beam 20?
• 10:40
  Speaker 3: .
• 10:40
  Speaker 3: No, you know what I asked.
• 10:43
  Speaker 1: I said you don't have to, but if you want to, I said if you want to, you can bring the William LaRue Weller.
• 10:50
  Speaker 1: I'll take that Jim Beam, 20 over the William LaRue Weller.
• 10:54
  Speaker 1: I don't think I would too.
• 10:55
  Speaker 1: I know 20 is so.
• 10:58
  Speaker 3: That's a hard one.
• 10:59
  Speaker 4: You mentioned the William LaRue Weller.
• 11:01
  Speaker 4: I didn't even think about that, jim being 20 until you just did.
• 11:06
  Speaker 3: I'm not asking her to bring out the billion dollar bottle.
• 11:09
  Speaker 3: I'm asking her to bring out the million dollar bottle.
• 11:12
  Speaker 3: Well, you, know, I'm not greedy.
• 11:15
  Speaker 3: I'm not greedy.
• 11:17
  Speaker 3: I think the one behind Nash's head is one she hasn't had, so we can talk about that later.
• 11:21
  Speaker 1: Yeah, yep, I think the one behind Nash's head is one she hasn't had, so we can talk about that later.
• 11:23
  Speaker 1: Yeah, the pendentus, yep, yep.
• 11:25
  Speaker 1: All right, well, are we ready to start tasting through some of these?
• 11:27
  Speaker 1: We've got a lot to get through.
• 11:29
  Speaker 3: Shush, we don't want that.
• 11:31
  Speaker 3: That's not too quick.
• 11:32
  Speaker 1: Don't cause no no, no, you friction starter you.
• 11:38
  Speaker 3: He got it.
• 11:39
  Speaker 3: He got it.
• 11:39
  Speaker 3: You're going to override his getting it.
• 11:44
  Speaker 1: Alright.
• 11:45
  Speaker 3: We're ready to start.
• 11:46
  Speaker 3: This is a special freaking club that we're talking about, buddy.
• 11:48
  Speaker 3: Yeah, we are ready.
• 11:50
  Speaker 3: Let's do proof.
• 11:53
  Speaker 3: Let's go lowest to highest proof.
• 11:56
  Speaker 1: Let's not even do that.
• 11:57
  Speaker 3: That's going to be too hard.
• 11:59
  Speaker 4: Let's just start, we'll work our way around.
• 12:01
  Speaker 4: Let's just work our way around, because we're just going to have to taste them all anyway.
• 12:04
  Speaker 1: So we'll start and I'll let you talk about it.
• 12:07
  Speaker 1: Jeff, he's scared of a palate shocker, so we'll start with Larrikin.
• 12:11
  Speaker 3: Larrikin.
• 12:12
  Speaker 1: Which used to be Lawrenceburg Bourbon Company, renamed right during Bourbon Festival.
• 12:20
  Speaker 2: Kentucky.
• 12:21
  Speaker 3: Bourbon Festival.
• 12:21
  Speaker 3: Greg Keeley's a good friend of the podcast.
• 12:25
  Speaker 4: Yes, he is.
• 12:26
  Speaker 3: We've been there from the beginning, went there, we've done some.
• 12:32
  Speaker 3: I think Whiskey does his insurance.
• 12:34
  Speaker 3: Yep, so Greg's a great guy, here you go, let me have your glasses.
• 12:40
  Speaker 3: And one of the nice things about it Did you water?
• 12:42
  Speaker 3: Rinse it?
• 12:43
  Speaker 3: Yeah, water rinsed it.
• 12:44
  Speaker 2: Guy, here you go, let me have your breakfast.
• 12:45
  Speaker 2: And one of the nice things about it Did you water rinse it?
• 12:46
  Speaker 2: Yeah, water rinsed it.
• 12:47
  Speaker 3: Okay.
• 12:47
  Speaker 1: There you go.
• 12:48
  Speaker 1: I drank the water.
• 12:48
  Speaker 1: Drink it, keep talking.
• 12:49
  Speaker 3: So, greg Keeley's, are you?
• 12:50
  Speaker 3: No, are these poured out pours?
• 12:51
  Speaker 3: Yeah, yes.
• 12:53
  Speaker 4: Half ounces.
• 12:56
  Speaker 1: I am the responsible one.
• 12:57
  Speaker 3: No, you should be going quarter ouncers.
• 12:59
  Speaker 3: If you're going to try and keep me sober for the day, well, this is a lower proof.
• 13:03
  Speaker 1: This is 100 proof, A lower proof.
• 13:05
  Speaker 1: It's a bottled in bond, the thing that I got on this immediately and I think at Kentucky Bourbon Festival I missed it, but then at Bourbon on the Banks everybody was going around talking about this bottle because it had such flavor and it had some of that odor characteristic to it and you might set it up.
• 13:30
  Speaker 3: Well, when we were there, when we were there that week before, before you had to go home.
• 13:38
  Speaker 3: you know what I mean, that we really got to experience.
• 13:40
  Speaker 3: You know what I mean, that we really got to experience.
• 13:42
  Speaker 3: We were, we had stopped off at Greg's and they were telling us at the time it was it was not Larkin, it was why am I at Lawrenceburg?
• 13:51
  Speaker 3: And so Greg was telling us that we knew there was going to be a logo change.
• 13:56
  Speaker 3: We didn't know anything about that but we were able to taste this at the bar before they released it.
• 14:07
  Speaker 3: But then let us know that they were going to do it and the first podcast review of this bottled in bond, this, this bottle in bond right here.
• 14:16
  Speaker 3: You know what I mean.
• 14:17
  Speaker 3: Yeah, this one was the one he let us taste and we knew it was something special, so it was kind of cool and this one, I thought just had a lot of flavor.
• 14:37
  Speaker 3: The release of the name and the release of the bottle was at Kentucky Bourbon Festival.
• 14:39
  Speaker 1: Oh, if we want to pour out yeah, we're going to make it an infinity.
• 14:43
  Speaker 3: Well, no, that'd be a four-person.
• 14:45
  Speaker 3: Oh, because we all pour out, we're going to make an infinity.
• 14:46
  Speaker 1: Well, no, that'd be a.
• 14:47
  Speaker 1: I'm not drinking from that one.
• 14:47
  Speaker 4: Oh, because we all drank out, Right?
• 14:49
  Speaker 4: I'm just using it in case you don't want to finish.
• 14:51
  Speaker 4: It might be dirty.
• 14:53
  Speaker 1: Yeah, it is for sure, I pulled it from over there.
• 14:55
  Speaker 4: Yeah, I'm just using it to remove.
• 14:57
  Speaker 3: No, dirty, we did that last night.
• 14:58
  Speaker 3: We might have a little dust in it With the Booker's.
• 15:00
  Speaker 4: I saw it, oh my God.
• 15:03
  Speaker 3: Oh yeah, you did.
• 15:04
  Speaker 3: You saw that when we put them all together and tasted them.
• 15:07
  Speaker 4: It turned out we both had the same amount.
• 15:10
  Speaker 4: I saw you were like, yeah, they're literally the same.
• 15:12
  Speaker 4: Yeah, but it was so funky.
• 15:14
  Speaker 1: I mean it was like.
• 15:15
  Speaker 3: So you know how, sometimes with your palate things progress.
• 15:19
  Speaker 4: It did not blend well together.
• 15:22
  Speaker 3: So, chris, they progressed the sweetness on the front, the stuff on your tongue, then into the back of your throat, then the finish, you know, the heat.
• 15:29
  Speaker 3: Now.
• 15:30
  Speaker 4: it had a ton of heat because I mean it was really hot on the heart All the brown sugar and the caramels.
• 15:36
  Speaker 3: Yeah, but I was getting on my mid palate was going nuts like a cartoon.
• 15:42
  Speaker 3: It's like wood cherry.
• 15:47
  Speaker 2: It was like no consistency.
• 15:49
  Speaker 3: It was just like a giant F-fest.
• 15:52
  Speaker 1: Yeah, I thought it was pretty cool.
• 15:54
  Speaker 1: But then you get like all red pepper.
• 15:56
  Speaker 1: It's like okay, I just ate like three pieces of red pepper.
• 16:01
  Speaker 4: So we're not going to get a glass of each one.
• 16:03
  Speaker 4: Yeah, we're going to get some of each Well I'm talking about In between water.
• 16:08
  Speaker 4: I mean like so I won't be able to have this here to compare.
• 16:13
  Speaker 4: I won't go back.
• 16:15
  Speaker 1: We're going to go strictly off of what we think and go down.
• 16:18
  Speaker 3: You have to come up with one and, in my opinion, while we're doing this, one's going to pop out of everybody.
• 16:28
  Speaker 1: This is a great drinker.
• 16:29
  Speaker 1: Will it make it past some of these other?
• 16:31
  Speaker 1: There's some hitters in here.
• 16:33
  Speaker 1: There's some hard hitters.
• 16:35
  Speaker 4: I really need to concentrate on what you like.
• 16:38
  Speaker 4: What it's doing.
• 16:41
  Speaker 4: I'm going to cut it.
• 16:44
  Speaker 3: That's like a pour for me on the podcast Listen you're a weak stick, I know Listen it's okay.
• 16:50
  Speaker 1: I'll get you a nipple.
• 16:51
  Speaker 1: Next time you can put a little baby nipple on the top of it.
• 16:54
  Speaker 1: That does get better in the glass.
• 16:57
  Speaker 1: This is a bottle.
• 16:59
  Speaker 3: If you keep pouring like this I'm driving you to Jervasi.
• 17:01
  Speaker 1: I'll be your crutch.
• 17:02
  Speaker 1: I think this bottle is what?
• 17:04
  Speaker 1: 59?
• 17:04
  Speaker 1: Yeah, a very reasonable.
• 17:07
  Speaker 4: This is a bottle, though, no kidding For anybody that enjoys bourbon.
• 17:13
  Speaker 1: this is a bottle you want to get.
• 17:15
  Speaker 1: This is a very good bottle, and that's part of the reason I put it up on this table is because I think for the price point this bottle can stand up to some really good bourbons.
• 17:24
  Speaker 1: Is it as good as maybe what this old Fitz?
• 17:27
  Speaker 2: is.
• 17:27
  Speaker 1: No, this went through 20-some years of development.
• 17:31
  Speaker 4: Yeah, but that is a great bottle and I just noticed that's an eight-year-old bourbon.
• 17:37
  Speaker 1: Yeah, and he started coming out with some eight-year single barrels, yeah.
• 17:46
  Speaker 3: So again again real quick.
• 17:47
  Speaker 1: We'll recap this and then we'll move.
• 18:34
  Speaker 1: Well, this is the only thing he's ever proved down.
• 18:35
  Speaker 1: Larrikin is around, just down the street from wild turkey.
• 18:37
  Speaker 1: So if you go to lawrenceburg and you're going to wild turkey, they are on the left or it's lawrenceburg is what?
• 18:44
  Speaker 3: 15 minutes from Frankburg, the whole thing, our skip was 27 minutes from Whiskey Thief to Larkin.
• 18:58
  Speaker 3: You should do your fire extinguishers.
• 19:02
  Speaker 1: We're moving to the next one here, folks, oh God, If you're done that's what the Infinity Cup is for.
• 19:08
  Speaker 1: Are you rinsed and ready for your next one, aaron Walker?
• 19:09
  Speaker 1: So, if you're done, that's what the Infinity Cup is for.
• 19:10
  Speaker 1: Yeah, are you rinsed and?
• 19:11
  Speaker 3: ready for your next one.
• 19:12
  Speaker 3: Aaron Walker Nash does not do an Infinity Cup.
• 19:19
  Speaker 4: Oh, I forgot how the rules work.
• 19:20
  Speaker 3: Yeah, I remember.
• 19:22
  Speaker 1: I remember you're one of the rules because I feel like they change.
• 19:24
  Speaker 1: I seriously do.
• 19:27
  Speaker 3: Do you think we should put this year's Master Blend in?
• 19:30
  Speaker 3: I?
• 19:33
  Speaker 4: don't think we should.
• 19:34
  Speaker 4: What Master Blend?
• 19:35
  Speaker 1: I think we've got enough.
• 19:36
  Speaker 1: Give me your cup, alright.
• 19:43
  Speaker 1: So, nash, talk about what we're drinking here.
• 19:45
  Speaker 1: My bottle, yeah.
• 19:46
  Speaker 1: This is Dan McKee and Andrew Wilson.
• 19:47
  Speaker 4: Nash, talk about what we're drinking here.
• 19:48
  Speaker 4: Oh, my bottle, yeah.
• 19:50
  Speaker 3: This is Dan McKee and Andrew Wilson.
• 19:57
  Speaker 4: We were fortunate enough.
• 19:58
  Speaker 4: We know Dan McKee and Andrew Wilson of Michter's Distillery and this bottle just happens to be signed by both of them that Jeff picked up this year at the Kentucky Bourbon.
• 20:09
  Speaker 4: Festival and this was one of my picks for Bourbon of the Year and, if I'm not mistaken, it's on a couple, two or three other people's list this year.
• 20:22
  Speaker 4: Last year it was on.
• 20:24
  Speaker 3: Our Last year's was the.
• 20:26
  Speaker 3: Mr Spen was Bourbon of the Year, yep.
• 20:30
  Speaker 1: For the Scotchie bourbon.
• 20:30
  Speaker 1: We uh, we last year at this point when we did the podcast, we had been to mictors had drank this bottle with dan yes, and then it was just stuck all the way through the year.
• 20:40
  Speaker 4: It was like that bottle was so good, so good, and we came back to it, and then they came out with bomb burgers.
• 20:45
  Speaker 1: Bomb burgers was a freaking killer bottle and we still went back to that 10 and we're like as good burgers.
• 20:49
  Speaker 3: Bomb burgers was a freaking killer bottle and we still went back to that tin and we're like as good as bomb burgers was now that this is now that this has been sitting and then it came out of the blind as the winner I'm gonna say, now that this has been sitting, it has aged beautifully it was good to open up, but but I did not think it was as good as it was in 2020.
• 21:11
  Speaker 3: That Funk 3.
• 21:12
  Speaker 3: It's in there.
• 21:13
  Speaker 1: That old school Funk.
• 21:14
  Speaker 1: Oh yeah, that damp bottle.
• 21:16
  Speaker 3: we just drank, that was because that damp flavor is in there.
• 21:19
  Speaker 3: It's like that butterscotch.
• 21:21
  Speaker 1: It's some kind of funky butterscotch flavor, that's just.
• 21:24
  Speaker 1: Oh, this almost is like what that Wished it had become.
• 21:28
  Speaker 1: It had a higher proof, yeah if that had been a higher proof, it would have got something like this okay.
• 21:40
  Speaker 3: Thomas Andrews said he's drinking hot green tea because he's just waking up.
• 21:45
  Speaker 1: Well, Thomas, we're drinking brother, pour some bourbon in that tea and let's get on with it.
• 21:49
  Speaker 3: Yeah, because we're just waking up here too, yeah.
• 21:53
  Speaker 2: It's 11-11.
• 21:55
  Speaker 1: Now, we've all had breakfast, to be sure, but if you haven't had breakfast, get something to eat, brother, because you're going to want something else.
• 22:01
  Speaker 1: Listen, we started out right, let's give a little shout out to the donut makers Dirt Dutchman.
• 22:13
  Speaker 1: We got some Dirt Dutchman donuts early this morning.
• 22:13
  Speaker 1: Were you tempted to get a pie too?
• 22:13
  Speaker 1: While you were there, I literally had a chocolate cream pie in my hand.
• 22:16
  Speaker 1: The pies there are amazing.
• 22:19
  Speaker 1: So Dirt Dutchman for the win to start.
• 22:22
  Speaker 1: I feel like that's a great way to get it going.
• 22:24
  Speaker 1: And then, of course, Roxy made us some eggs.
• 22:28
  Speaker 3: And then we had a birthday cookie.
• 22:30
  Speaker 3: We got that up there for lunch.
• 22:32
  Speaker 1: We've carb-loaded before this.
• 22:35
  Speaker 1: Don't do this on an empty stomach, folks.
• 22:39
  Speaker 4: Walker had breakfast prepared for us.
• 22:41
  Speaker 1: We did, I won't share where we're staying, but it was delicious.
• 22:44
  Speaker 1: We had an apple-cinnamon oatmeal that was halfway between between soft baked.
• 22:50
  Speaker 4: It was like a pie.
• 22:52
  Speaker 1: Yeah, it was like a pie.
• 22:53
  Speaker 4: All right, boys, that's very moist.
• 22:55
  Speaker 1: I'm going to show this to YouTube real quick.
• 22:57
  Speaker 1: I'm not dumping that.
• 22:58
  Speaker 1: So we've got that mixture.
• 23:01
  Speaker 2: Guys we are keeping that on the table.
• 23:03
  Speaker 2: We'll just put them all down for now, and then we'll go down Perfect, all right.
• 23:14
  Speaker 1: Who's ready for round number three?
• 23:14
  Speaker 1: Round number three we're going with larceny, which, if everybody's seeing beautiful new label, I love the fact that they updated the label on the new bottle um larceny also this year new to them is they started doing single barrels.
• 23:26
  Speaker 1: If you've been fortunate enough to find a Larceny single barrel out there, they're delicious.
• 23:34
  Speaker 1: This is C924, the fourth release or the third release of this year, there's only three.
• 23:44
  Speaker 1: This is the third release for this year 125.1 proof.
• 23:52
  Speaker 3: Speaking of the year in review, last year we started off the year.
• 24:01
  Speaker 3: The year was Sigh, so many different places that we went.
• 24:07
  Speaker 3: But we started off the year with a barrel pick at the, at the spirit of French lick, where we picked two of our barrels.
• 24:14
  Speaker 3: Um, anybody that's watching and interested in contact me, just like last night.
• 24:19
  Speaker 3: I know that I have to check, but someone ordered a t-shirt so that was kind of cool, but you know we've got the t-shirt.
• 24:26
  Speaker 3: Whatever you can contact me, barrel picks, whatever, just.
• 24:28
  Speaker 3: But you know we've got the T-shirt.
• 24:29
  Speaker 3: Whatever you can contact me, Barrel picks, whatever, Just ask me, I can tell you the details.
• 24:31
  Speaker 3: But that barrel pick was a very unique barrel pick.
• 24:34
  Speaker 3: It was me, it was Walker, it was along.
• 24:37
  Speaker 3: Jamie got to come along.
• 24:38
  Speaker 3: So people who were normally the fans of the podcast that is, our fans helped pick those two barrels.
• 24:49
  Speaker 3: Jason and we picked a limited edition Lillian Sinclair.
• 24:53
  Speaker 3: That is fantastic Three-year-old bourbon.
• 24:56
  Speaker 3: It's exactly what Alan wants and makes for a frontier bourbon.
• 25:01
  Speaker 3: And then we also picked the William Dalton, which was a six-year, which I felt was a strong addition to our barrel picking thing.
• 25:10
  Speaker 4: He did something special with that, william Dalton, didn't he?
• 25:12
  Speaker 4: No, he did something special with the Lillian the.
• 25:14
  Speaker 3: Lillian was where we dropped in the French Oaks Dave's.
• 25:17
  Speaker 3: Yes, that is the most unique bourbon to date for me, a lot of people.
• 25:23
  Speaker 3: If you're big Kentucky bourbon fans, it's not probably your cup of tea, you know bourbon fans it's not probably your cup of tea.
• 25:30
  Speaker 3: But if you're a fan of whiskey and bourbon a four grain bourbon that I'm telling you it's something completely different and it's unique.
• 25:40
  Speaker 3: So that's how we started off.
• 25:42
  Speaker 1: So let's talk about this One second because I've got a question.
• 25:45
  Speaker 4: Andrew Lucas just jumping in.
• 25:47
  Speaker 4: He wanted to know what batch the M10 was.
• 25:49
  Speaker 4: Is there a batch number on it?
• 25:51
  Speaker 4: That's a good question.
• 25:52
  Speaker 4: Hold on one second.
• 25:53
  Speaker 4: Block the camera for a half second.
• 25:55
  Speaker 4: Could you read that batch number and let Andrew know?
• 26:00
  Speaker 1: So it's the barrel number, I think is the batch 23-1935?
• 26:04
  Speaker 1: E-1935.
• 26:06
  Speaker 1: And he is right, because they will come out with two batches, I think Three batches, depending on what they have available.
• 26:14
  Speaker 1: Yeah, so Larceny, which I've always been a fan.
• 26:21
  Speaker 1: I know some people are hit and miss because Elijah Craig and Larceny are very similar in the fact they come from the same distillery.
• 26:28
  Speaker 1: They're very similar in the fact they come from the same distillery and most of the years Elijah Craig beats Larceny for the most part in every season A, b and C.
• 26:41
  Speaker 1: This is a good batch For me when I put this initial drink.
• 26:47
  Speaker 1: I was like man, it's got a real nice butter note going in, but then it got really hot across the palate for me.
• 26:50
  Speaker 2: And they do.
• 26:53
  Speaker 3: It's cinnamon-y, it's cinnamon toast, but first coming in it was like wow, you know, I would be almost like to say no, don't say it?
• 27:00
  Speaker 1: No, it is not.
• 27:02
  Speaker 1: It tastes like it.
• 27:03
  Speaker 1: No, it does not.
• 27:04
  Speaker 3: But give yourself a little bit more swirl, because Did they cheat no this is not Listen, listen world, because did they cheat no, this is just no.
• 27:11
  Speaker 1: Listen, listen, there is no amburana in this, because I am the most amburana freaking sensitive, you know you are except for the when's the last time you had amber on it.
• 27:19
  Speaker 3: This is like two years ago.
• 27:21
  Speaker 3: Stay away from it.
• 27:22
  Speaker 1: No, I get delicious people.
• 27:24
  Speaker 3: I get people try to trick me all the time.
• 27:26
  Speaker 3: It doesn't work that stuff.
• 27:28
  Speaker 3: Well, this is reminds me of a if you what you want to do with amaranth but, it's not, I understand.
• 27:34
  Speaker 2: It's not.
• 27:35
  Speaker 3: It's got the cinnamon it's got sorry.
• 27:39
  Speaker 1: Well, that's your own personal opinion, but the viscosity what I do like about this, and what I was meaning by it, is when it, when it the drink and second drink, the viscosity is great.
• 27:49
  Speaker 1: It's got a really nice velvety taste to it.
• 27:52
  Speaker 1: It's hot, but it's hot on the front of your tongue, it's hot on the hug, it's hot on everything.
• 27:58
  Speaker 1: Yeah, that's not a bad thing.
• 28:02
  Speaker 3: That's not a bad thing.
• 28:03
  Speaker 3: The first time Lou Bright like someone's there.
• 28:07
  Speaker 3: Okay, anyways, nevermind.
• 28:08
  Speaker 3: The first time Lou Bryson, when I first was doing it, was critiquing barrel proof.
• 28:15
  Speaker 3: It just came out and he was like that is hot.
• 28:19
  Speaker 3: It wasn't criticizing it, he said that's got heat.
• 28:23
  Speaker 3: But what's so crazy about this is this is a wheat weeded bourbon.
• 28:31
  Speaker 3: We did bourbons this typically and and but larceny goes against all the weed they like on purpose, are like putting this out to show that, just because it's wheat, a wheat mash bill bourbon yeah, it's, it's not.
• 28:46
  Speaker 3: It doesn't have to be less.
• 28:50
  Speaker 3: You know heart, you know you can have spice, but it's a cinnamon spice.
• 28:54
  Speaker 3: It is.
• 28:55
  Speaker 1: It is and like what's crazy about this for me that by far over the three bottles we've drank has the best mouthfeel, because the mictors 10 did not have that mouthfeel the mictors.
• 29:05
  Speaker 3: 10 had great flavors and it's, but Victor's 10 is so phenomenal because it does have the proof to go with it, but it's just different.
• 29:16
  Speaker 3: It's easy.
• 29:17
  Speaker 3: Yeah, all right, there's nothing easy about this.
• 29:19
  Speaker 3: So you?
• 29:21
  Speaker 3: Have to taste this and your eyes have to work through it.
• 29:23
  Speaker 1: Let me have the seller that's going to be next.
• 29:25
  Speaker 1: Seller age 2024.
• 29:27
  Speaker 1: So what's interesting about that?
• 29:30
  Speaker 1: You said it's got the proof.
• 29:31
  Speaker 1: Compared to that, it's a much lower proof.
• 29:35
  Speaker 1: So the 10.
• 29:36
  Speaker 4: Yeah, Mictor's 10 is not.
• 29:37
  Speaker 2: It's not no, this is a 94.4 proof.
• 29:39
  Speaker 2: I was going to say 95.
• 29:40
  Speaker 1: That's 125.1.
• 29:42
  Speaker 4: Yeah, so that heat obviously is coming from it.
• 29:45
  Speaker 1: Yeah, but I love the mouthfeel I think it's great.
• 29:48
  Speaker 1: Yeah, but I love the mouthfeel.
• 29:49
  Speaker 1: I think it's great.
• 29:50
  Speaker 1: We got to move on to the next one because we'll be here forever.
• 29:52
  Speaker 1: Well, we're going to be here forever.
• 29:53
  Speaker 1: So now we're going to open this shitty bottle.
• 29:55
  Speaker 1: No, just kidding.
• 29:57
  Speaker 1: So everybody loves talks about it.
• 30:00
  Speaker 1: Somebody really reached down in the bottom of the box for this one.
• 30:06
  Speaker 1: Somebody had to go, like you know I don't want to drink this shit, so let's just bring it 2024 Cellar Ag.
• 30:12
  Speaker 3: go like you know you know I don't want to drink this shit, so let's just bring it.
• 30:14
  Speaker 3: Yeah, 2024.
• 30:15
  Speaker 3: Seller aged, which, if you know, once again it's a weeded bourbon maker's mark is weeded.
• 30:18
  Speaker 3: Seller age is the answer to everybody saying we want a, a further age maker's mark, because maker's mark wouldn't age their stuff more than seven years, I mean.
• 30:30
  Speaker 3: And that was just like where they were stuck, fred Minnick, and everybody was saying why haven't you, why don't you age it, why don't you age it, why don't you age it, why don't you age it?
• 30:41
  Speaker 3: So this was their answer.
• 30:45
  Speaker 3: And on March 7th we are going to be doing a podcast at Maker's Mark with Rob Samuels talking about Cellar Age, Maker's Mark and what they're doing and where they're going further, because they've started to go further than Cellar Age.
• 31:02
  Speaker 1: Yeah, so let me put a little bit more history, because you added a lot of history in there, Tommy history because you had added a lot of history in there.
• 31:10
  Speaker 1: Tiny uh they when they started to come around to the idea that it might be possible for them to stay on profile and stay on character was when they started the makers 46 program.
• 31:16
  Speaker 1: Once they started the makers 46 program, they had a seller, they could keep it at constant temperature level and they thought, well, okay, let's try it, let's put a couple of barrels back and let's try what everybody's been asking for.
• 31:29
  Speaker 1: But you got to understand makers.
• 31:30
  Speaker 3: A couple of barrels back and let's try what everybody's been asking for.
• 31:31
  Speaker 1: But you've got to understand Maker's.
• 31:32
  Speaker 3: Mark always had barrels back, so they always were doing it.
• 31:35
  Speaker 3: They just wouldn't release it to the public.
• 31:37
  Speaker 3: So people like Fred Minnick got to taste a 14-year-old.
• 31:41
  Speaker 2: Maker's Mark.
• 31:42
  Speaker 3: And the difference between this and Maker's 46 is it's just Maker's further where Maker's 46, when they were doing decelerating, is dropping all the staves in.
• 31:51
  Speaker 3: So you're double-oaking.
• 31:53
  Speaker 1: So the other difference I would highlight with this is you're putting more back now, because they know this works.
• 32:02
  Speaker 2: They're putting more back now.
• 32:03
  Speaker 2: Last year it was 30,000 bottles total throughout the world.
• 32:05
  Speaker 1: Thankfully, they pulled back some of the ones that didn't sell and of course, the world only got a second chance at it.
• 32:09
  Speaker 1: This year it's 40,000 bottles, next year it could be 50.
• 32:12
  Speaker 1: Next year it could be about the same.
• 32:14
  Speaker 3: Well, I don't think they'll go too far ahead.
• 32:20
  Speaker 4: Because, once again, the reason why we like this partially is because we can't have it, you don't want it.
• 32:26
  Speaker 3: Makers is proving you want to do something where people can't have it.
• 32:28
  Speaker 3: This is their answer to Buffalo Trace too.
• 32:29
  Speaker 1: Makers is doing great stuff and I will say this If you have not been to.
• 32:34
  Speaker 1: Makers and been on the tour.
• 32:35
  Speaker 1: You need to Because part of the tour you go through the cellar.
• 32:38
  Speaker 1: And it's such a cool experience If you go during the summer and you're outside and it's 85 degrees and they take you into the cellar and it's 50, some degrees, I think it's 58 or whatever.
• 32:50
  Speaker 2: yeah, between 52 and 48.
• 32:51
  Speaker 1: It's so, so cool to go in there and see that and experience it.
• 32:55
  Speaker 3: It's it's the but, it's the epitome of not a cellar.
• 32:58
  Speaker 3: I mean, when you think of a cellar, it's not a jervasi actually jervasi actually has a cellar cool yeah, okay, so it's basically when you walk in.
• 33:08
  Speaker 3: It's no different than any warehouse, rickhouse that you walk in that with, with palletized, you know the little whatever.
• 33:16
  Speaker 3: It's basically a cement floor and you walk in there and you yes, we understand, it's built into the side of the hill where there's limestone, but it feels like a finished I I mean the artwork in there leading up in the ceiling.
• 33:30
  Speaker 3: Yeah, I mean it feels more like an aging cellar of a winery, that's spent a billion dollars on.
• 33:39
  Speaker 2: It is a cellar in the sense that you're not expecting the same thing that you expect everywhere else.
• 33:44
  Speaker 3: A lot of times you go in the cellar and there's a musty smell, or whatever.
• 33:47
  Speaker 3: There's no musty smell.
• 33:48
  Speaker 3: Let's talk about this.
• 33:49
  Speaker 3: You come to the cellar and there's a musty smell, or whatever.
• 33:49
  Speaker 3: There's no musty smell.
• 33:50
  Speaker 3: Let's talk about this.
• 33:50
  Speaker 4: Let's talk about this glass One second.
• 33:51
  Speaker 4: I want to give a quick shout out to my brother, marcus Nash, watching hey.
• 33:55
  Speaker 1: Marcus, hey, marcus, all right and also.
• 33:58
  Speaker 4: Robert Brown yeah, you're not wrong.
• 34:00
  Speaker 4: Yeah, you're not wrong, it's hard to get in Ohio it's, but that's one reason.
• 34:06
  Speaker 4: Just want to mention to you the kentucky bourbon festival yeah, wasn't hard to get there.
• 34:15
  Speaker 1: So, yeah, you know the funny thing about we were able to get that.
• 34:16
  Speaker 1: Yeah, you guys got it.
• 34:17
  Speaker 1: I had to leave, but people during the kentucky bourbon festival knew that it was possibly coming out.
• 34:20
  Speaker 1: So they were in line at two o'clock in the morning down at the actual distillery trying to get a bottle, but if you had, tickets, vip tickets to the festival you would probably get in the bottle you were probably getting everybody wanted it.
• 34:33
  Speaker 3: No see what they did there with with the seller age is they had enough for everybody, but they kept cutting the line off after one hour and you know the reason they were talking about they want all that for an hour because well, marcus, I'm pretty sure I know the other 10 there was it was probably 11 ghosts that visited him last night.
• 34:54
  Speaker 2: Yeah, and they all bit him.
• 34:56
  Speaker 1: It was the one soul forester one happened to be bookers, yeah, bookers.
• 35:01
  Speaker 1: Five of them were bookers five of them were bookers you were visited by five ghosts one of them came from mart Stiller.
• 35:10
  Speaker 4: So, guys, the nose on this, for me, is amazing.
• 35:14
  Speaker 3: It's funny because, as it's set in the glass.
• 35:16
  Speaker 1: I'm starting.
• 35:16
  Speaker 1: I'm picking up more red apple than I did at first.
• 35:20
  Speaker 2: Yeah.
• 35:20
  Speaker 4: But, there's a nice red apple.
• 35:22
  Speaker 4: It was like brown sugar and burnt brown sugar.
• 35:24
  Speaker 3: I probably did rinse my glass Larceny, then with I'm still picking up the I did rinse it out, but I didn't probably rinse it out enough, so I'm picking up the cinnamon.
• 35:34
  Speaker 3: There's no enough.
• 35:35
  Speaker 1: There's no one who's been doing bourbon tasting.
• 35:38
  Speaker 2: Well, I'm going to agree with Tony on this point.
• 35:40
  Speaker 4: After you put that in your glass.
• 35:41
  Speaker 1: There's not enough rinsing that you can do, but we're going to do the best we can.
• 35:45
  Speaker 1: So I came.
• 35:50
  Speaker 1: So I'm with you on this one.
• 35:51
  Speaker 1: Still get that red apple.
• 35:51
  Speaker 1: You know what's weird is, the red apple doesn't come in at the front, it comes at the end.
• 35:53
  Speaker 3: Yeah, it's like a tart.
• 35:54
  Speaker 1: There's a tartness to it literally, it's like they're at the end, wow what a mid.
• 35:59
  Speaker 4: What a mid.
• 35:59
  Speaker 4: Sweet red apple, I'm not.
• 36:01
  Speaker 3: I will tell you how it is the main difference between this year and last year is there's a little bit of ethanol, yeah, that you taste, that a little bit of heat with caramel last year?
• 36:09
  Speaker 3: Is there's a little bit of ethanol that you taste?
• 36:11
  Speaker 1: a little bit of heat with caramel.
• 36:13
  Speaker 3: Last year was just.
• 36:14
  Speaker 3: I think that might have been the sweetest.
• 36:16
  Speaker 3: I haven't had a reference of it for a while, but I think this one dries out the middle of my tongue like a wine almost.
• 36:25
  Speaker 1: It's pretty, it'll punch you a little bit.
• 36:29
  Speaker 4: It's drying out the front and just a little bit of the middle.
• 36:32
  Speaker 3: So it's 119.3.
• 36:36
  Speaker 3: It's 119.3.
• 36:38
  Speaker 3: Then on the sides and the back, sweetness I mean honestly, when you taste the complexity of this compared to the Larceny that we just did, which was right in your face with the specific flavor.
• 36:53
  Speaker 3: You know what I mean that cinnamon like toast, like whatever.
• 36:57
  Speaker 1: This, this is like so many things happening, so what I've done and you'll appreciate this from last night is I actually took 23 and 24 and blended them together and it is a caramel apple.
• 37:13
  Speaker 4: Oh my God, because this is so apple forward and that caramel note that was in 23 and blended together.
• 37:19
  Speaker 1: You bastard.
• 37:20
  Speaker 1: But it is it's like you get, like it worked it worked together.
• 37:26
  Speaker 4: How could you do such a thing?
• 37:27
  Speaker 1: You're only, you're only tasting.
• 37:29
  Speaker 2: And you didn't bring curl bar apples for everybody.
• 37:30
  Speaker 2: Thomas, I love the 8124 as well.
• 37:35
  Speaker 1: You're only pissed because you drank three years in less than a week.
• 37:37
  Speaker 1: Yeah, what Of 23.
• 37:40
  Speaker 3: Of 23?
• 37:41
  Speaker 3: .
• 37:41
  Speaker 3: Wait a minute, wait a minute In all his defense.
• 37:43
  Speaker 3: It wasn't him that drank it.
• 37:44
  Speaker 3: Oh no, oh was it not?
• 37:45
  Speaker 3: Oh, was it not it was Roxy, no she was mad.
• 37:49
  Speaker 1: That is completely false because she had her own bottle that she chose not to drink off of for a while.
• 37:55
  Speaker 2: And it was driving my friend crazy.
• 37:57
  Speaker 1: You didn't share with your wife.
• 37:58
  Speaker 1: No, she didn't.
• 37:59
  Speaker 1: No, he didn't.
• 38:00
  Speaker 1: He was not required to.
• 38:01
  Speaker 3: Okay, this is in my defense of this year he also kept it in there.
• 38:05
  Speaker 4: No, no she kept it in there for a while.
• 38:07
  Speaker 4: No, no.
• 38:08
  Speaker 3: Wow, I would have.
• 38:09
  Speaker 3: The bottle was left to me it was like a little more than a half.
• 38:14
  Speaker 3: Yeah, okay, walker kindly sent me home with it, get him a shovel and he said he had another bottle that he had to do some stuff with and that eventually he would get me some of that too of the 2023.
• 38:27
  Speaker 3: But he said he wanted because this was the first bottle from the first batch that he waited in line for.
• 38:35
  Speaker 3: He wanted the bottle, yeah.
• 38:36
  Speaker 3: So I did it in a week so I was gonna see I was seeing him again in two weeks.
• 38:41
  Speaker 3: It was two weeks, so I made sure that I I tasted through and could give him the bottom and it's his story and he's sticking.
• 38:50
  Speaker 3: That was the best the best two weeks of my life.
• 38:53
  Speaker 1: Remove the solar solar age and we're going to move on Cause we've got to this is a freaking five hour long podcast.
• 39:00
  Speaker 4: Okay, all right, we're moving on to bookers.
• 39:03
  Speaker 1: This was the bookers of the year, if you watch the podcast yesterday, bookers batch four.
• 39:08
  Speaker 1: If you watched the podcast yesterday Booker's Batch 4, which was the Jimmy Batch, which I love I love the fact that you read the story online yesterday during the podcast.
• 39:19
  Speaker 1: This is what I love about the bourbon world they're in competition, but they're not in competition.
• 39:25
  Speaker 1: Literally name the batch after Jimmy Russell from Wild Turkey because he knows what an impact Jimmy had on his grandfather and on his dad and him.
• 39:38
  Speaker 4: If it was.
• 39:40
  Speaker 3: What are you doing?
• 39:41
  Speaker 3: It's just carpet.
• 39:42
  Speaker 3: There's presents down there.
• 39:44
  Speaker 3: I'm drinking as much as I can.
• 39:47
  Speaker 1: I love the fact that we can be in an industry that works together instead of against each other.
• 39:52
  Speaker 1: Watch it, you better crack them All, these children.
• 39:57
  Speaker 4: All right All right, okay.
• 39:58
  Speaker 4: So back to Jimmy's batch.
• 40:02
  Speaker 1: This was a tribute to Jimmy Russell and what he meant to Fred and Freddie?
• 40:08
  Speaker 3: I'm sure yes to Fred, and.
• 40:09
  Speaker 1: Freddie, I'm sure.
• 40:11
  Speaker 3: Yes.
• 40:13
  Speaker 1: And the fact that Jimmy had a lot of impact on Booker and what he did and Booker towards Jimmy, obviously, and this was the winner of all five batches which listen.
• 40:22
  Speaker 3: Including the reserve.
• 40:24
  Speaker 1: Watching the podcast because I didn't get to be on it.
• 40:26
  Speaker 1: I watched it on the way up here this morning.
• 40:28
  Speaker 1: I'm like thinking there's no way the reserve doesn't win because I drank them and I'm like the reserve is pretty good.
• 40:34
  Speaker 1: But that is the difference.
• 40:36
  Speaker 1: What a blind will do when you take the preconceived, like oh, this was more expensive, this was more special, and it's got to be better.
• 40:44
  Speaker 1: Yeah, this was not any more than any other bookers.
• 40:47
  Speaker 1: It's 89 in Kentucky, it's 99 in Ohio.
• 40:49
  Speaker 1: This was no more special than any of them.
• 40:52
  Speaker 1: The reserve didn't even place in the top.
• 40:54
  Speaker 1: Oh, it did.
• 40:55
  Speaker 1: It did in mine.
• 40:56
  Speaker 4: I had reserves, but overall it was a two, it was a three.
• 41:01
  Speaker 2: And overall it was a three.
• 41:03
  Speaker 3: Yeah, Because it was two on yours, so we're going to go Two on yours.
• 41:07
  Speaker 3: Yeah, we were same on reserve.
• 41:08
  Speaker 3: Yeah, that's right, so I would disagree.
• 41:11
  Speaker 1: And the reason I would disagree is that the reserves has solid flavor across the board.
• 41:16
  Speaker 1: If you're going to look at that and you're going to have that, if you've never had Booker's, it's going to be solid.
• 41:20
  Speaker 1: If you've had Booker's, it's going to be solid.
• 41:24
  Speaker 1: What four does that?
• 41:24
  Speaker 1: The other didn't do four.
• 41:25
  Speaker 1: Four, kind of, was a standout it had a little bit more heat, that just kind of passed away.
• 41:29
  Speaker 3: That was rough.
• 41:30
  Speaker 3: That was rough what you're talking about.
• 41:32
  Speaker 4: When we were drinking them.
• 41:33
  Speaker 3: They all five consistently had a sweet flavor.
• 41:38
  Speaker 3: Okay, you don't know which one's which, so you're just judging on which.
• 41:42
  Speaker 3: So what allowed it to end?
• 41:44
  Speaker 3: And there was two that had peanut.
• 41:46
  Speaker 3: One was strong peanut.
• 41:49
  Speaker 1: The other one was light peanut.
• 41:50
  Speaker 3: It's good for bookers.
• 41:51
  Speaker 3: Wait a minute, how are you saying that Peanut?
• 41:54
  Speaker 1: It's a peanut, yes.
• 41:56
  Speaker 3: It's not a nit, it's not a peanut.
• 41:59
  Speaker 1: It's a peanut.
• 42:01
  Speaker 3: It has a U and a I it is an actual nut.
• 42:02
  Speaker 3: I said peanut, holy cow, there we go.
• 42:05
  Speaker 3: I said peanut, it's a penis.
• 42:06
  Speaker 1: It's a penis.
• 42:06
  Speaker 1: It's a penis.
• 42:07
  Speaker 1: Whatever, it's a penis.
• 42:07
  Speaker 3: It's whiskey, I need him.
• 42:09
  Speaker 3: It's a peanut, we need whiskey.
• 42:10
  Speaker 3: Anyways, it's a peanut.
• 42:12
  Speaker 3: I said it had a hard peanut on one and another lesser, but it still was there, which is a standard flavor of average bookers that if you love bookers, you're going to like Okay.
• 42:23
  Speaker 4: The peanut flavor is just the other three.
• 42:25
  Speaker 4: If you're watching for the first time, they might be thinking you've got a list and saying something else.
• 42:32
  Speaker 1: I think it came from Wisconsin, wisconsin, wisconsin.
• 42:38
  Speaker 3: Do you come from Springfield, illinois, philly Goose, homer Dude.
• 42:44
  Speaker 1: You know, when we were down at Buffalo Trace, jeff and I were staying there and we're at Buffalo Trace and we decided to do a tour because we're there early enough and they're like hey, well, because there was a tour, there was a tour available.
• 42:54
  Speaker 1: We're like, okay, we'll do it yeah.
• 42:55
  Speaker 1: I do understand, so we're standing there and the woman's like I like to get to know everybody and where you're from.
• 42:59
  Speaker 1: And I'm like, oh shit.
• 43:01
  Speaker 1: So she wherever the heck they were from, and gets around.
• 43:08
  Speaker 1: Jeff, he's from, you know, northern Ohio, and she gets me home like Springfield.
• 43:11
  Speaker 1: She's like, oh, we've heard of Springfield and I'm like, oh my God.
• 43:15
  Speaker 3: I said, listen, my cats and dogs are good.
• 43:18
  Speaker 3: Well, they heard of it because of the Booker's.
• 43:22
  Speaker 1: They named it.
• 43:23
  Speaker 1: Marcus said he thought you were saying penis, that's what I told you.
• 43:28
  Speaker 4: I knew it, somebody would think you were talking with a lisp.
• 43:31
  Speaker 1: Okay.
• 43:32
  Speaker 4: Alright.
• 43:33
  Speaker 3: That one's been done.
• 43:34
  Speaker 1: The only one with a lisp here, I'm sorry.
• 43:36
  Speaker 1: We don't need lisp anymore.
• 43:38
  Speaker 1: Marcus, that was a peanut.
• 43:41
  Speaker 2: He said peanut Clarification.
• 43:43
  Speaker 2: I said peanut, alright, so we're on to the bookers.
• 43:46
  Speaker 1: Let's try this and see what we got here.
• 43:49
  Speaker 3: I don't know why I'm trying this again.
• 43:50
  Speaker 3: I know.
• 43:55
  Speaker 4: I told you Because you have to do it that way.
• 43:57
  Speaker 1: Yep, I'm surprised this is holding up a lot better than I expected after the glass has been kind of abused.
• 44:02
  Speaker 1: Yeah, but you know it's good, it's the hottest that hugged the living crap out of me.
• 44:09
  Speaker 1: I think the larceny was hotter.
• 44:11
  Speaker 3: No, I'm talking about the heat going down.
• 44:14
  Speaker 4: I'm like the hug is just oh, my God.
• 44:16
  Speaker 3: The hug yeah the larceny was hotter on your palate.
• 44:22
  Speaker 4: The larceny was hot, but this is warm going down.
• 44:24
  Speaker 3: The hug on this is like that's the first one that I noticed the hug For me this one is just.
• 44:31
  Speaker 1: I mean, it's just.
• 44:31
  Speaker 1: Yeah, compared to what we've drank, it's definitely the bottom of the line To me.
• 44:36
  Speaker 1: You have to like big bourbon.
• 44:38
  Speaker 3: This is like the biggest bourbon.
• 44:39
  Speaker 1: I think the Larceny had big bourbon flavor.
• 44:42
  Speaker 3: So in other words, that's a course, so you think that Ambarana finished, larceny is I'm sitting here drinking bourbon and I got cinnamon toast.
• 44:56
  Speaker 1: I would have crushed.
• 44:57
  Speaker 1: I don't even get cinnamon toast on Larceny.
• 44:59
  Speaker 1: That's the Larceny.
• 45:01
  Speaker 3: You gotta like cinnamon flavored bourbon.
• 45:04
  Speaker 4: I thought it was cinnamon frosted buns.
• 45:07
  Speaker 4: Usually there's a honey bun.
• 45:09
  Speaker 4: No, it's red hot.
• 45:11
  Speaker 4: There's no red hot?
• 45:12
  Speaker 3: There's no shit in there.
• 45:13
  Speaker 3: Wait a second, oh my.
• 45:15
  Speaker 1: God Wait a second.
• 45:18
  Speaker 4: I thought my brother was on here instead of myself.
• 45:20
  Speaker 4: What do you got?
• 45:21
  Speaker 4: What do you got, what did?
• 45:23
  Speaker 3: you do Put a lawnmower over your taste buds.
• 45:25
  Speaker 1: Okay, so hold on.
• 45:25
  Speaker 1: I Okay, so hold on.
• 45:26
  Speaker 1: I have one rebuttal to what you said.
• 45:28
  Speaker 1: Where in the world did a cinnamon, red hot and French toast compare with each?
• 45:35
  Speaker 3: other.
• 45:35
  Speaker 1: Yeah.
• 45:36
  Speaker 3: Never.
• 45:37
  Speaker 3: Okay, I'll give you that's unique, but I don't want that Okay.
• 45:42
  Speaker 1: So you didn't like the cinnamon red hot.
• 45:43
  Speaker 1: It was not French toast, it was cinnamon red hot.
• 45:45
  Speaker 3: I like both of them as far as a bourbon it was a pleasant experience.
• 45:49
  Speaker 3: But when I have bourbon of the year, that's like picking a girl instead of a guy.
• 45:55
  Speaker 1: So you've said your piece.
• 45:57
  Speaker 3: I mean, instead of a guy bourbon you're picking a girl bourbon.
• 46:02
  Speaker 4: I'm picking the girl.
• 46:03
  Speaker 1: Hey, Marcus, I think you might have been right now.
• 46:06
  Speaker 4: So just for the record you've said your piece Three out of four of us disagree as staying in.
• 46:12
  Speaker 1: Am I right, matt Lison's?
• 46:13
  Speaker 3: in larceny.
• 46:14
  Speaker 3: You guys can use it as one of your picks, I don't care.
• 46:20
  Speaker 1: Right now we've gone through five bottles.
• 46:22
  Speaker 1: This and the larrikin to me would be the bottom tier of five.
• 46:28
  Speaker 3: Yeah, nope, the larceny's in the larrikin, the bottom tier of five.
• 46:31
  Speaker 1: Yeah nope, no larcenies and the larrikins, bottom two.
• 46:32
  Speaker 1: We got some killer bottles.
• 46:33
  Speaker 1: We got some matter bottles, all right we're on.
• 46:37
  Speaker 1: I can't waste a blindness on this you move on, move, put that down, let's go.
• 46:45
  Speaker 1: I'm gonna let you talk about.
• 46:47
  Speaker 3: That's in.
• 46:47
  Speaker 3: That's not one of our picks, it's automatically in it's going down One.
• 46:52
  Speaker 2: You're right, you're right.
• 46:54
  Speaker 1: It's got to be picked oh let's talk about this one.
• 46:57
  Speaker 4: It's got to be picked between one of us four to keep continuing, to keep going.
• 47:01
  Speaker 1: There's going to be too many good ones.
• 47:02
  Speaker 1: We'll have that discussion at the end, because otherwise we won.
• 47:05
  Speaker 4: Right now it's out of place.
• 47:07
  Speaker 3: Did you become the bourbon expert of the group?
• 47:10
  Speaker 4: It's going to be in there You've taken irritating jabs from Rachel.
• 47:15
  Speaker 3: Lessons from Rachel Listen what's on the table.
• 47:18
  Speaker 1: There's no way that is going to be one of the top four.
• 47:21
  Speaker 4: There's no way it's on my glass.
• 47:24
  Speaker 1: I mean I like the larceny, but it ain't going to be on the top.
• 47:26
  Speaker 4: You smell like bourbon.
• 47:27
  Speaker 1: I don need but it ain't going to be in the top you smell like bourbon.
• 47:29
  Speaker 4: All right.
• 47:30
  Speaker 4: So, Jeff, tell us what we're drinking.
• 47:32
  Speaker 3: We are drinking Ed Blaze.
• 47:38
  Speaker 2: Old Stubborn.
• 47:39
  Speaker 3: It's pot still straight bourbon whiskey.
• 47:41
  Speaker 3: It is bland, oh my God.
• 47:45
  Speaker 3: I want to say 12.
• 47:47
  Speaker 3: I got it Of 10, 11, and 12 year old pot still straight bourbon.
• 47:54
  Speaker 3: What proof is it?
• 47:56
  Speaker 3: This proof is 123.8.
• 47:58
  Speaker 3: His batches are always spectacular.
• 48:02
  Speaker 3: That's weird.
• 48:03
  Speaker 3: Do you want?
• 48:05
  Speaker 3: To rinse it yeah, nash's pants.
• 48:09
  Speaker 1: Nash's got some water.
• 48:10
  Speaker 1: Rinse it All right.
• 48:12
  Speaker 3: So unyielding commitment to quality and character, uncompromising dedication to tradition and taste unrelenting pursuit of the perfect whiskey.
• 48:26
  Speaker 3: This is a cool one because when they released Trying to break the glass, no, I was trying to create a bell sound.
• 48:34
  Speaker 3: When they released the first version is a wheat bourbon Now this is a rye bourbon and when they released the wheat, we had Ed on the podcast and he brought samples from.
• 48:50
  Speaker 4: I didn't have it on the podcast because I's up.
• 48:51
  Speaker 4: Aaron, he brought samples from.
• 48:51
  Speaker 4: I didn't have it on the podcast because I left mine in Covington, Kentucky.
• 48:54
  Speaker 4: I didn't have it on the podcast.
• 48:58
  Speaker 3: No, we had Ed on the podcast while we tasted through the weeded one and he talked about all the different things.
• 49:04
  Speaker 3: He came from Michigan, came down again, came down and but he brought 13 samples from barrels and had me, had me go through the blending process on the podcast.
• 49:18
  Speaker 3: He had me blend, yeah, so I got to blend and understand what a neutral barrel one that's just kind of blah what it means to blending.
• 49:26
  Speaker 3: I got to know what a really spicy tabasco sauce barrel and what it would do.
• 49:30
  Speaker 3: So he taught me what it was like to blend for the first time in my life, where I went through that process of all the 13 barrels and he made this blend out of those 13 barrels that he brought out and it's 10, 11 and 12 year old pot.
• 49:43
  Speaker 3: Still whiskey from West Virginia.
• 49:45
  Speaker 1: And I'm going to just say, if he's watching, I love the fact that you made it look like an old chapstick.
• 49:50
  Speaker 1: It's freaking killer.
• 49:52
  Speaker 1: I think it's just cool it looks like the word chapstick.
• 49:56
  Speaker 3: Like an old, classic chapstick.
• 49:58
  Speaker 1: This bottle is killer.
• 50:00
  Speaker 3: The topper is killer.
• 50:00
  Speaker 1: That is one of the classic bar bottles that they put on bars.
• 50:04
  Speaker 3: I mean it's just perfect for that.
• 50:05
  Speaker 1: It's one of the first two that we had the nose is great.
• 50:09
  Speaker 4: That's like a antique old style bottle from like the old west.
• 50:14
  Speaker 1: This is release number two.
• 50:16
  Speaker 1: He did one batch last year and this is this year's, and last year was the weeded version, which was batch one.
• 50:22
  Speaker 3: You responded to Thomas saying he likes his A124.
• 50:25
  Speaker 3: Right, I did, I did.
• 50:27
  Speaker 1: I think I responded in the Just talking to him, so it definitely has good mid-he right on YouTube.
• 50:31
  Speaker 1: I did.
• 50:31
  Speaker 1: I think I responded in the role, so it definitely has good mid-heat front to mid-heat palate.
• 50:35
  Speaker 1: It rolls through your tongue, doesn't hit my sides much Through the tongue it's got a lot of heat going on there for me.
• 50:46
  Speaker 3: That is so weird that that bottle is at that level.
• 50:50
  Speaker 4: I'm getting that peppery spice yeah.
• 50:52
  Speaker 1: It's not, it's not Sweet.
• 50:54
  Speaker 4: So there's a sweet flavor to it.
• 50:56
  Speaker 3: Yeah, there's a real difference.
• 50:58
  Speaker 3: It's hot still it's not a black pepper.
• 51:00
  Speaker 2: It's been in the bottle.
• 51:01
  Speaker 3: It's opened up in the thing.
• 51:02
  Speaker 3: There's no doubt about it.
• 51:04
  Speaker 3: See this, right in where the area that the Booker's qualifies in, even though it's not Kentucky whiskey, it's got that big flavor.
• 51:13
  Speaker 3: It's got a big flavor.
• 51:15
  Speaker 3: It's not sweet, there's not a huge amount of sweetness?
• 51:20
  Speaker 1: No, it's definitely different.
• 51:20
  Speaker 3: There's like even almost an ale aspect of it on the back palate that you you know, like whatever, and it's delicious, I mean, and complex.
• 51:28
  Speaker 3: There's no doubt about it.
• 51:31
  Speaker 4: I'm getting like a maltiness A little bit.
• 51:36
  Speaker 1: I think that dryness that it has gives it that malt.
• 51:39
  Speaker 1: It's dry.
• 51:40
  Speaker 3: As your tongue is drying out, it's literally pulling the Some of them.
• 51:44
  Speaker 1: I didn't feel that with the Larceny.
• 51:46
  Speaker 1: The Larceny stayed on my tongue and it was hot.
• 51:47
  Speaker 1: I didn't feel like I was drying out as it went down.
• 51:50
  Speaker 1: This is like pulling the moisture as it goes.
• 51:53
  Speaker 2: Yeah, it's just kind of different and Nash.
• 51:57
  Speaker 1: I'm gonna refresh your water glasses to see if you've got enough water.
• 51:59
  Speaker 4: I'm good.
• 52:00
  Speaker 4: I'm good, I got some right here.
• 52:02
  Speaker 1: For right now, jeff swirled yours around a little more, I top I smelled yours and I smelled mine and I was like, man, you got to get that cleaned out.
• 52:14
  Speaker 1: What the hell man?
• 52:15
  Speaker 1: An ice cream cone dude.
• 52:16
  Speaker 1: I got it cleaned out.
• 52:21
  Speaker 1: So let's put that back in the tube and we'll move that and we'll move on to, we'll go to infinite.
• 52:28
  Speaker 4: next, we're coming over here and we'll move on to.
• 52:30
  Speaker 1: we'll go to infinite next, and that'll be this, and the fifth will be our last two.
• 52:34
  Speaker 1: Are we doing this?
• 52:34
  Speaker 1: That's up there there ain't enough.
• 52:44
  Speaker 3: You just make sure that there's four little pours left when you're done.
• 52:47
  Speaker 4: You know CT, why did you do take?
• 52:49
  Speaker 3: take, I can't.
• 52:52
  Speaker 1: Because normally you're just like Listen, there's hardly there's not enough for Nash in there.
• 52:56
  Speaker 3: That's what I was saying.
• 52:57
  Speaker 3: You just own it normally.
• 52:59
  Speaker 1: Literally there's not enough for Nash in there.
• 53:01
  Speaker 1: This is like causing you distress.
• 53:02
  Speaker 1: Okay, anybody watching you see this little stinky ass bottle that it gave me.
• 53:07
  Speaker 3: You got to get eight pours out of there.
• 53:09
  Speaker 1: Of Discovery 12.
• 53:11
  Speaker 4: I'm supposed to make that work for four people times two, just in case it becomes bourbon of the year pick.
• 53:18
  Speaker 1: All right, we're ready for it.
• 53:19
  Speaker 1: Okay, we're moving on.
• 53:20
  Speaker 1: Jeff, talk about Move that down.
• 53:22
  Speaker 1: Let's talk about this.
• 53:24
  Speaker 3: Walker, once he's Walker's bringing pictures oh yeah, look at that Look at this guy Did Walker's bringing pictures.
• 53:29
  Speaker 3: Oh yeah, look at that, look at this guy Did.
• 53:31
  Speaker 4: Roxy show you how to do it?
• 53:31
  Speaker 4: No, but I think I can figure it out.
• 53:33
  Speaker 3: Did you use the machine?
• 53:34
  Speaker 2: Yes, is this the?
• 53:35
  Speaker 3: infinite.
• 53:35
  Speaker 1: Thank you?
• 53:36
  Speaker 3: Is this the infinite?
• 53:37
  Speaker 3: This is the little book.
• 53:38
  Speaker 3: Yes, infinite.
• 53:39
  Speaker 3: It's the only little book that can qualify because it's got all bourbons in it.
• 53:50
  Speaker 4: Is it full of Canadian whiskey this time?
• 53:51
  Speaker 4: No.
• 53:52
  Speaker 1: He knows why I'm asking that.
• 53:52
  Speaker 1: How dare you?
• 53:53
  Speaker 1: He knows why I'm asking that we were drinking together.
• 53:54
  Speaker 1: Elaborate.
• 53:54
  Speaker 4: Tell him why I asked you that.
• 53:56
  Speaker 4: Because traveler?
• 53:57
  Speaker 4: No, because you.
• 53:59
  Speaker 4: Oh, oh Little book Okay.
• 54:02
  Speaker 2: So our first ever.
• 54:04
  Speaker 2: About three years ago no.
• 54:06
  Speaker 2: It's the first ever bourbon of the year that we did that was our first, so it's five years ago.
• 54:13
  Speaker 3: Little.
• 54:14
  Speaker 2: Book 3,.
• 54:15
  Speaker 3: Chapter 3 was out and because it was COVID, we put it in, because we liked it and it wasn't even a bourbon.
• 54:21
  Speaker 3: So while the whole world was going crazy, what happened?
• 54:24
  Speaker 4: was….
• 54:24
  Speaker 4: It had a blend of like four Canadian whiskeys.
• 54:28
  Speaker 4: It had Canadian and it had Booker's in it.
• 54:33
  Speaker 3: But that year Little Book Chapter 3 won Bourbon of the Year because we're the Scotchy Bourbon Boys and we can do whatever we want, so that's why I asked him that that was our first ever Whis.
• 54:46
  Speaker 4: whiskey of the year, and so that's why I asked him.
• 54:49
  Speaker 4: That Just joking.
• 54:51
  Speaker 3: That was our first ever whiskey of the year Bourbon no, it wasn't whiskey, it was the bourbon of the year.
• 54:55
  Speaker 1: This is my first time trying this.
• 54:57
  Speaker 1: I have not had it yet.
• 54:58
  Speaker 1: Well, how did you not?
• 54:59
  Speaker 3: I'm just going to ask you how did you not have it?
• 55:04
  Speaker 3: Let me kick you in the nuts.
• 55:05
  Speaker 3: No, how did you it, when you're the one who set the podcast up at sandy's?
• 55:12
  Speaker 3: Yeah, we didn't have it at sand.
• 55:13
  Speaker 3: Oh, that's what made me want to buy it.
• 55:14
  Speaker 3: I actually it's the first time we were there we had this at sandy's okay, I had it first time you know what I remember is sandy's slushy, we put it yeah, I got the back.
• 55:23
  Speaker 3: Oh my gosh yes, so here's to do it.
• 55:26
  Speaker 3: I mean our friends.
• 55:27
  Speaker 4: So when we were there, our great friends sandy, no, yes, we're giving us the first taste of this.
• 55:33
  Speaker 2: I do remember this now, but when we were there the first time it wasn't opened, it wasn't open the first time we were there Remember we were there earlier that week.
• 55:41
  Speaker 1: We went back for the afternoon.
• 55:42
  Speaker 2: When you did the surprise it was opened.
• 55:48
  Speaker 4: And I had a religious experience right now.
• 55:50
  Speaker 1: Listen, I don't know, I mean making slushies with Sandy was one of my favorite things.
• 55:55
  Speaker 1: No, he's having a religious experience.
• 55:57
  Speaker 1: I can't believe we did not do that on the.
• 55:58
  Speaker 2: That just blew away everything we tasted.
• 56:01
  Speaker 1: There's not even this isn't even close.
• 56:03
  Speaker 3: This is Mouth feels on point.
• 56:05
  Speaker 3: Oh my God, and the it's not drying either on point.
• 56:07
  Speaker 1: Oh my god, it's not drying either.
• 56:08
  Speaker 1: We have all this stuff that's been drying us out and this is not drying.
• 56:11
  Speaker 1: You still get the peanut.
• 56:12
  Speaker 2: but not like the other peanut.
• 56:16
  Speaker 1: This has a sweet um.
• 56:17
  Speaker 1: It's like a.
• 56:21
  Speaker 2: We don't have time to go through this.
• 56:23
  Speaker 2: No no, no.
• 56:24
  Speaker 1: It's not corn, it's kettle corn.
• 56:27
  Speaker 1: What's?
• 56:27
  Speaker 4: the prep on this Alright.
• 56:28
  Speaker 4: Is that?
• 56:33
  Speaker 2: 116?
• 56:34
  Speaker 2: 119.
• 56:37
  Speaker 1: Can either of you read he keeps moving it, Jesus.
• 56:40
  Speaker 1: I'm going to flash light for you.
• 56:41
  Speaker 1: Hold on, let me give it over here to the guy with good eyes.
• 56:45
  Speaker 4: Yeah, I used to have better eyes, let's see, but you got better light 119.3.
• 56:48
  Speaker 4: Ooh, yeah, hey, I was pretty close.
• 56:51
  Speaker 4: 116.
• 56:51
  Speaker 1: I said 120.
• 56:53
  Speaker 4: Yeah, you were closer.
• 56:54
  Speaker 3: Well, I said 119.
• 56:56
  Speaker 1: Does that mean I get 120?
• 56:57
  Speaker 1: You didn't say $1.19.
• 57:01
  Speaker 1: You're surprised, thank you.
• 57:04
  Speaker 3: Thank you everyone who believed in me why, are you giving away my bomb burgers I'm going to take home the one that I brought with me.
• 57:12
  Speaker 2: I'm not worried about those other ones.
• 57:13
  Speaker 2: I was actually.
• 57:15
  Speaker 1: I got the little book, since I didn't have one, I was just like it's okay, I'm going to tip everything over.
• 57:19
  Speaker 3: Shit's going to fall down.
• 57:20
  Speaker 3: I would have grabbed that, yeah.
• 57:22
  Speaker 4: I know that sign and all that.
• 57:23
  Speaker 4: Everything else would've tumbled like the hominid.
• 57:26
  Speaker 4: What?
• 57:26
  Speaker 1: about parking lot party without him.
• 57:27
  Speaker 1: Oh my god, he's already dropped it in the parking lot.
• 57:29
  Speaker 2: He's already dropped it in the parking lot.
• 57:30
  Speaker 2: Are you shitting me?
• 57:31
  Speaker 2: No, that one, the old one Coming out of the Knob Creek Barrel Pit.
• 57:37
  Speaker 3: I let C Coombs and Randy try it.
• 57:39
  Speaker 1: This is definitely.
• 57:41
  Speaker 4: This is gonna be in the fold man we got two, three killers left.
• 57:46
  Speaker 1: Holy shit, oh yeah.
• 57:49
  Speaker 4: Hey, I can't spin like you.
• 57:50
  Speaker 1: No, kidding you spin like a.
• 57:52
  Speaker 1: I'm telling you I've said this for years you spin like a washing machine.
• 57:56
  Speaker 2: Yeah, that's what I'm looking for.
• 58:00
  Speaker 1: This is how a spin is Yours is like a washing machine.
• 58:03
  Speaker 3: I can do it like this.
• 58:03
  Speaker 3: This is how a spin is.
• 58:04
  Speaker 3: Yours is like a washing machine.
• 58:05
  Speaker 3: I can do it like this this is how I can spin.
• 58:06
  Speaker 3: I'm good like this.
• 58:07
  Speaker 1: Do you know what I can say?
• 58:08
  Speaker 1: You spin like Jefferson's Ocean.
• 58:11
  Speaker 1: I'm just See.
• 58:15
  Speaker 1: The funny part is not that you're laughing at that, the funny part is that you think he's insulted by that?
• 58:20
  Speaker 1: That?
• 58:21
  Speaker 3: was my nose, that's just joking yeah that was my last sip.
• 58:23
  Speaker 3: Yeah, don't.
• 58:24
  Speaker 4: You put it in your nose.
• 58:27
  Speaker 3: You were drinking water.
• 58:27
  Speaker 4: You were drinking whiskey, no that was my last sip of the whiskey.
• 58:32
  Speaker 2: Oh my God, Right in your ear, look at that.
• 58:35
  Speaker 3: That's the way I'm spinning from now on.
• 58:37
  Speaker 3: Look at that.
• 58:37
  Speaker 1: I got to go.
• 58:37
  Speaker 3: You are way better at that than this, so I'm not doing that ever again you do it from.
• 58:44
  Speaker 3: I'm sorry, nash, I'm over.
• 58:45
  Speaker 1: What the he's going to have to do all this off-camera he's going to have to, oh my God, I am, I am wrecked, wrecked, yeah, after that.
• 58:55
  Speaker 4: All right so let's move the little book down.
• 58:57
  Speaker 1: I don't think I can smell anything, little book, infinite, fantastic, so far.
• 59:00
  Speaker 1: Will it hold up against the micro-bottle of Discovery 12, which y'all share?
• 59:06
  Speaker 1: That one, because I've had that one, don't worry about that.
• 59:09
  Speaker 1: You'll take one out of the four and then Wicky can have some of the.
• 59:12
  Speaker 2: Little baby poor.
• 59:13
  Speaker 4: Little baby poor.
• 59:14
  Speaker 2: We're going to use our little baby poor.
• 59:17
  Speaker 4: We're going to use our helium voices.
• 59:19
  Speaker 4: I've got a little elf.
• 59:20
  Speaker 4: Poor Little baby.
• 59:21
  Speaker 4: Poor, it's right here All the way.
• 59:24
  Speaker 4: I've got a little elf poor.
• 59:26
  Speaker 3: That's what all the poor should have been.
• 59:28
  Speaker 1: And then one for you.
• 59:30
  Speaker 4: I don't know what it tastes like.
• 59:33
  Speaker 1: Well, shame on you for putting me in charge of pours.
• 59:36
  Speaker 1: You did good, I did good.
• 59:38
  Speaker 1: Don't let him get you All right.
• 59:41
  Speaker 1: There we go, a little baby bottle of.
• 59:43
  Speaker 3: Okay so what we're drinking is Bardstown Discovery 12, which was sent to us by a friend of the podcast.
• 59:51
  Speaker 3: So yeah, that's perfect if it makes it.
• 59:54
  Speaker 1: Yeah, I mean, 11 was fantastic.
• 59:57
  Speaker 3: I think it was earlier today.
• 59:58
  Speaker 3: But he's at this 12.
• 1:00:02
  Speaker 3: God, what a nose today.
• 1:00:02
  Speaker 3: But he's at this 12.
• 1:00:03
  Speaker 3: And it rated 17 out of 18 on the barrel bashing.
• 1:00:09
  Speaker 3: Barrel bashing.
• 1:00:12
  Speaker 1: That's why there's none left.
• 1:00:13
  Speaker 1: He should have stopped.
• 1:00:15
  Speaker 1: He was going to get a full bottle, maybe, yeah.
• 1:00:22
  Speaker 2: Maybe he should have taken this pour.
• 1:00:23
  Speaker 2: I'm with Tiny on his defense.
• 1:00:24
  Speaker 2: It's a small bottle.
• 1:00:24
  Speaker 3: Maybe, he should have taken this pour and we should have got actual pours.
• 1:00:26
  Speaker 1: I'm with Tiny on this one, because that was not his fault.
• 1:00:29
  Speaker 2: I was on the podcast.
• 1:00:30
  Speaker 2: You're an enabler, you know that right, he told me.
• 1:00:33
  Speaker 1: I said I was going to take it easy.
• 1:00:35
  Speaker 1: I didn't sit in the bottle.
• 1:00:38
  Speaker 3: I'm.
• 1:00:38
  Speaker 2: But Andrew said I'll send up a bottle, I'll send up a sample for everybody, for the podcast today.
• 1:00:46
  Speaker 2: Didn't you.
• 1:00:46
  Speaker 3: So he said take a healthy pour, so I took a healthy pour.
• 1:00:51
  Speaker 2: I was rich, but then he goes.
• 1:00:53
  Speaker 3: I'm having problems shipping that with FedEx and UPS.
• 1:01:00
  Speaker 3: They've broken bottles and whatever and he goes.
• 1:01:03
  Speaker 3: I'm not doing that right now.
• 1:01:05
  Speaker 1: Well, 11 was great.
• 1:01:06
  Speaker 1: I've had 12, but it's been a while 12,.
• 1:01:08
  Speaker 3: this is I haven't had the Discovery.
• 1:01:11
  Speaker 3: My Discovery bottle's three no.
• 1:01:14
  Speaker 4: I've had nine.
• 1:01:16
  Speaker 1: No, I've had an eight, 10, 11, and 12.
• 1:01:18
  Speaker 1: That's a different note.
• 1:01:19
  Speaker 1: Wow, it's sweet, it's really sweet it's sweet.
• 1:01:21
  Speaker 1: It's really sweet, it's sweet, but it's got a.
• 1:01:23
  Speaker 1: What is that note?
• 1:01:25
  Speaker 1: It's peach 14 years.
• 1:01:28
  Speaker 4: It's peach.
• 1:01:28
  Speaker 4: You immediately like.
• 1:01:30
  Speaker 4: You know what it tastes like.
• 1:01:32
  Speaker 1: I'm trying to think of the peach tea that I drink sometimes.
• 1:01:34
  Speaker 2: Arizona, it's got an.
• 1:01:36
  Speaker 4: Arizona peach tea.
• 1:01:37
  Speaker 4: Note Arizona peach tea.
• 1:01:38
  Speaker 4: It's like where the hell did that come?
• 1:01:40
  Speaker 1: from that's up there.
• 1:01:42
  Speaker 1: It comes from the blend.
• 1:01:44
  Speaker 2: You get that peach and then you get that tea flavor.
• 1:01:48
  Speaker 1: You know what I mean and I think for those people watching who haven't followed some of the Discovery series, they've been slowly blending in more Barstown Bourbon companies.
• 1:01:53
  Speaker 1: So if you were to look at all right now, you would see Kentucky, kentucky, and then you would see Tennessee and you would see boris town bourbon company.
• 1:02:01
  Speaker 3: These are 14 year old I mean it's, they're, they're eight.
• 1:02:04
  Speaker 3: The discovery series is the more expensive between the discovery and the and the discovery has some very good aged bourbon that bardstown used initially before they started putting out their own brand.
• 1:02:17
  Speaker 3: They were using for their brands.
• 1:02:19
  Speaker 3: But those barrels have been aging so they have 14 15 and they put a decent amount of the 14 year into this series.
• 1:02:24
  Speaker 3: So this is a little bit more expensive but, like you said, it's getting.
• 1:02:29
  Speaker 3: We talked about it, steve nally, when he talked to me a couple years ago at the festival, he was talking about how they're going to get more and more of their stuff in.
• 1:02:36
  Speaker 3: But at the same time the discovery series has a commitment to that aged other whiskeys.
• 1:02:43
  Speaker 1: Yes, so they're buying barrels.
• 1:02:45
  Speaker 1: When you talk to them about their Discovery Series, they can't tell you what's in it specifically, but they can tell you the mash bill, and they just tell you to Google the mash bill and it comes right up.
• 1:02:54
  Speaker 1: So if you Google, you know you borrow this mash bill by percentage, you get it.
• 1:02:58
  Speaker 1: It'll come up.
• 1:02:59
  Speaker 1: Let me have that, so I like this.
• 1:03:02
  Speaker 1: The peach note's very different than what we drank.
• 1:03:04
  Speaker 3: I'm going to set it right here.
• 1:03:05
  Speaker 3: I'm going to show the YouTube.
• 1:03:07
  Speaker 1: All right, old Fitz next.
• 1:03:10
  Speaker 3: It's got funk, let's do forces.
• 1:03:11
  Speaker 3: I don't want to.
• 1:03:12
  Speaker 4: I would never ever put something off of that Old Fitz.
• 1:03:15
  Speaker 4: That should be the last thing, because that's actually 25-year-old bourbon.
• 1:03:26
  Speaker 1: So we're going to go where jeff and I were just at.
• 1:03:27
  Speaker 1: We just did a podcast here with brent and anybody watching if you haven't been to four rows it's absolutely must stop.
• 1:03:31
  Speaker 1: It's got 14 000 views.
• 1:03:33
  Speaker 1: The spanish, the spanish influence of the distillery is absolutely amazing, but more than that, it's just how much they actually put into it Brent is.
• 1:03:41
  Speaker 1: It reminds me.
• 1:03:42
  Speaker 1: The distillery reminds me of One of the nicest DMVs ever.
• 1:03:45
  Speaker 1: Oh yeah, Brent is super nice.
• 1:03:47
  Speaker 3: So you know how you drive through neighborhoods of upper class.
• 1:03:50
  Speaker 3: There's always an upper class neighborhood you're driving through and there's all these houses that are similar by the builder, but then there's always one or two houses that have that Spanish architecture.
• 1:04:02
  Speaker 3: And it just sticks out like it's got a carport.
• 1:04:07
  Speaker 3: You know you're in ohio and there's a damn carport that's made for you know people have carports, not not for ohio.
• 1:04:14
  Speaker 3: You know you need garages in ohio, but still that's when you go to four roses.
• 1:04:18
  Speaker 3: That's exactly what you feel like you have all these distilleries and they're all built and they're rickhouses and it's all about almost like the 1800s and you get the feel of the earthen bourbon.
• 1:04:29
  Speaker 3: And then you go to Four Roses and you go there in the summer and you feel like you just went to Mexico and you also think that you're expecting people to start to speak Spanish.
• 1:04:40
  Speaker 3: It's not a bad thing.
• 1:04:42
  Speaker 3: I'm not saying that at all, it's just kind of a cool thing.
• 1:04:45
  Speaker 1: But what I love about Four Roses for anybody who hasn't been there is that 10.
• 1:04:50
  Speaker 3: Marshalls, so they have.
• 1:04:51
  Speaker 3: What did he say Is this is this are we talking about?
• 1:04:56
  Speaker 3: Are we talking about Marshall hey?
• 1:04:58
  Speaker 1: barrelhead.
• 1:04:58
  Speaker 1: I am looking small on camera.
• 1:05:00
  Speaker 1: I'm wearing a mellow corn sweatshirt that's a 2XL damn it I went from a medium to a 2XL.
• 1:05:08
  Speaker 1: No, you went for extra small to a 2XL, but back to Four Roses, so they have a blend that usually works.
• 1:05:17
  Speaker 1: They're matchables.
• 1:05:18
  Speaker 1: Anybody can find something in Four Roses they like, whether you like good sweetness or you like a little more savory or you like a little more savory?
• 1:05:23
  Speaker 4: or you want a little more oak, or you want a little bit more baking rice.
• 1:05:26
  Speaker 4: You can get the oak.
• 1:05:28
  Speaker 4: You can get tobacco and all sorts of stuff they kind of hit the whole thing now.
• 1:05:32
  Speaker 1: What's wonderful that they're doing is now.
• 1:05:34
  Speaker 1: This is an amazing product.
• 1:05:35
  Speaker 3: This is not available for everybody, but the single barrels that are now coming out in each of the different recipes.
• 1:05:41
  Speaker 4: Yes, out in each of the different recipes.
• 1:05:43
  Speaker 4: Yes, Fantastic and that's another thing that I wanted to touch on that Brent mentioned during your podcast is that each of these recipes, they kind of if you search out the single barrels, there's a few years in there.
• 1:05:55
  Speaker 1: That they start hitting their sweet spot.
• 1:05:57
  Speaker 1: Yes, obsv, for instance.
• 1:05:58
  Speaker 1: He would talk about that like it needs to get to a certain point and that aid helps it.
• 1:06:01
  Speaker 2: Oesk same thing, but, then would talk about that, like it needs to go to a certain point and that aid helps it.
• 1:06:10
  Speaker 3: Oh yes, hey, same.
• 1:06:11
  Speaker 3: But then the fruits of oes.
• 1:06:13
  Speaker 4: This is bullshit.
• 1:06:13
  Speaker 4: Yeah, that's what I thought that's bullshit.
• 1:06:15
  Speaker 3: There's so much obsk in there well, I said this is obsv, but there's more obsk in front of a camera to get people a little bit better.
• 1:06:24
  Speaker 1: I shot that because of the lights.
• 1:06:25
  Speaker 1: Hopefully you get glare from it and you can't see what this is.
• 1:06:28
  Speaker 3: Obsv and OBSK, but there's more OBSK Getting in front of a camera to get people a little bit better.
• 1:06:30
  Speaker 3: I shot that because of the lights.
• 1:06:31
  Speaker 1: Hopefully you get glare from it and you can't see what you're driving down the road?
• 1:06:35
  Speaker 1: Yeah, and that was directly aimed at Andrew.
• 1:06:36
  Speaker 1: No, andy's not.
• 1:06:36
  Speaker 1: He's at home.
• 1:06:37
  Speaker 1: Are you in the Buckeye Dungeon, andy, me and Jeff are able to pick this bottle up.
• 1:06:44
  Speaker 2: Oh, me and Jeff were able to pick this bottle up.
• 1:06:45
  Speaker 2: Oh yeah, yeah, walker was with Randy.
• 1:06:48
  Speaker 1: I'm glad you guys were able to get it, I was too.
• 1:06:51
  Speaker 4: I think they had a fist bump there.
• 1:06:53
  Speaker 4: Why are you giving it?
• 1:06:54
  Speaker 4: We felt sorry for you.
• 1:06:57
  Speaker 2: I had this rubber blow-up ball that was in line that had a melicorn.
• 1:07:01
  Speaker 3: I mean, it's not like there was ever two bottles available.
• 1:07:04
  Speaker 4: But they wouldn't give them a ticket.
• 1:07:06
  Speaker 1: That's okay.
• 1:07:06
  Speaker 1: That's okay.
• 1:07:07
  Speaker 1: You know why it's okay?
• 1:07:08
  Speaker 1: It's okay, listen, because there's a bazillion freaking bottles.
• 1:07:11
  Speaker 1: That's not why.
• 1:07:12
  Speaker 1: That's not why?
• 1:07:13
  Speaker 4: Because we have a little bit of an understanding.
• 1:07:16
  Speaker 1: Cheers, brother, glad you're watching and tuning in.
• 1:07:19
  Speaker 1: When his bottle is done, I'll just bring it Mine won't go nearly as fast.
• 1:07:23
  Speaker 1: It's not like in the West where I can't make it back, we'll be right back.
• 1:07:26
  Speaker 1: So after the last bottle I guess that this is Jeff's bottle I had to do a barrel bash of it, so it's half gone.
• 1:07:38
  Speaker 3: This is what happened to this bottle, so we get the rest.
• 1:07:41
  Speaker 3: No.
• 1:07:44
  Speaker 2: This bottle?
• 1:07:44
  Speaker 2: Yeah, no, he said no.
• 1:07:45
  Speaker 2: This bottle has been hit just as much by Roxy.
• 1:07:47
  Speaker 4: Did he not tell you to mix small pours of it?
• 1:07:49
  Speaker 3: too.
• 1:07:49
  Speaker 3: Oh, okay, I bring up a pour of this after almost every podcast, and Roxy likes that.
• 1:07:54
  Speaker 1: He's got the taste You've got to.
• 1:07:55
  Speaker 1: It's great.
• 1:07:56
  Speaker 1: They're well matched.
• 1:07:57
  Speaker 1: Again, four roses.
• 1:07:57
  Speaker 1: You don't get heat like you do from a lot of other.
• 1:08:01
  Speaker 1: It just has flavor and sweetness.
• 1:08:03
  Speaker 1: You didn't?
• 1:08:03
  Speaker 3: even go into the barrel.
• 1:08:04
  Speaker 3: This is a.
• 1:08:06
  Speaker 3: So this is a lower proof.
• 1:08:07
  Speaker 3: It's about 98.34.
• 1:08:10
  Speaker 1: Yeah, so it's lower compared to some of the old proof we've been drinking.
• 1:08:14
  Speaker 3: However, if you.
• 1:08:15
  Speaker 3: The body on this is just as big as anything.
• 1:08:17
  Speaker 3: Oh, absolutely so it's cheating everything.
• 1:08:21
  Speaker 1: You've not had this and you're looking at this going with prejudice, don't, because you're going to miss out.
• 1:08:25
  Speaker 3: Honestly, if you have a chance to get more of this, wait a second.
• 1:08:27
  Speaker 3: If you haven't had this yet or you don't own it yet, you missed out.
• 1:08:31
  Speaker 1: Right, the only chance you're getting this is if you go to some more places.
• 1:08:34
  Speaker 3: You come to my house because I'll share some with what I got left.
• 1:08:38
  Speaker 1: Oh, but if you're going to a premium bar, can I have?
• 1:08:40
  Speaker 3: some.
• 1:08:40
  Speaker 3: Yeah, if you're going to a premium bar it's going to be part of the bourbon of the year.
• 1:08:46
  Speaker 2: So, yeah, you can have some After it's done can I have some more?
• 1:08:49
  Speaker 1: Yeah yeah, that was so fun tonight.
• 1:08:51
  Speaker 3: I didn't say you can have an endless amount of more If you're going out and you see this on the shelf.
• 1:08:56
  Speaker 1: Okay.
• 1:08:56
  Speaker 1: Let's take, because if you see, this on the shelf and you confuse it for the regular small batch.
• 1:09:06
  Speaker 1: don't Get them to pull it down off the shelf and look at it, take it away.
• 1:09:09
  Speaker 1: It should have been here.
• 1:09:12
  Speaker 1: Put it below.
• 1:09:12
  Speaker 1: Let's pull that Our last bottle which I got to give.
• 1:09:15
  Speaker 1: So this bottle came out mid-year.
• 1:09:16
  Speaker 1: We were getting ready to go on a barrel pick for the Kentucky Bourbon Festival at Bluegrass Distillery.
• 1:09:24
  Speaker 1: We're getting ready to go about a week out and our good friend Stacey was coming tonight.
• 1:09:31
  Speaker 1: This bottle had just come out and she was showing it like, oh my god, heaven Hill just released this and I said, holy crap, I would love to get one of those.
• 1:09:39
  Speaker 1: So before any tasting reviews are done, nobody had reviewed it because it hadn't come out yet.
• 1:09:44
  Speaker 1: I said, stacy, if you could ever get my love one, she said I got an extra.
• 1:09:47
  Speaker 1: You can have it to pay me for it.
• 1:09:48
  Speaker 1: I'm done me at bluegrass distillery so I get every bit of abstinence and that's the reason I brought this bottle, because she allowed me to get a bottle that I could have waited overnight.
• 1:09:58
  Speaker 1: I don't know how many times you're in you.
• 1:10:00
  Speaker 3: I waited for four months just so everybody knows no wait once again.
• 1:10:05
  Speaker 3: You could have got this bottle easily at the bar Unless your kid had a broken leg and you had to leave.
• 1:10:14
  Speaker 1: I could have got that bottle, yes, but the line wasn't even aligned the day.
• 1:10:21
  Speaker 3: I walked up wanting to get it, and then I was.
• 1:10:23
  Speaker 3: I wanted to be in line.
• 1:10:25
  Speaker 3: So out of everything we're tasting tonight, this is by far the most expensive bottle.
• 1:10:32
  Speaker 3: This is over $300 freaking dollars.
• 1:10:34
  Speaker 1: Well, secondary this bottle's.
• 1:10:36
  Speaker 1: Why are you sticking out away from the line without letting me get in line to get it?
• 1:10:40
  Speaker 2: It's $335, and I just said.
• 1:10:43
  Speaker 3: I was passing on $335 because.
• 1:10:48
  Speaker 4: Then why didn't you go?
• 1:10:49
  Speaker 4: Because you sit down, you were away from the line, you're not working.
• 1:10:53
  Speaker 4: So this bottle of retail initially was $249.
• 1:10:57
  Speaker 1: Okay, that's what the?
• 1:10:58
  Speaker 1: Original retail was was $249.
• 1:11:00
  Speaker 1: It went up and went up and went up since it got released.
• 1:11:03
  Speaker 1: Every time it releases it's literally going up.
• 1:11:05
  Speaker 3: So, in other words, when we hit the festival, $335 was like at its peak.
• 1:11:10
  Speaker 1: I did not pay that.
• 1:11:11
  Speaker 1: No, the peak for this is over $750.
• 1:11:14
  Speaker 1: Oh, at Heaven Hill, the festival was $335.
• 1:11:17
  Speaker 3: I'm sorry.
• 1:11:19
  Speaker 1: I see secondary people pay $1,000.
• 1:11:23
  Speaker 3: Yeah, no, in my defense of not buying that bottle, I think when we were with the Detroit a shout-out to Jerome and the Detroit gang for helping at Kentucky Bourbon and allowing us to be a part of their celebration that night that between Nash me and CT I think we drank.
• 1:11:47
  Speaker 4: We drank what you doing we're like I got it right here and it was just get ready to talk about it.
• 1:11:59
  Speaker 1: You hogged, you hogged.
• 1:12:00
  Speaker 1: Give me my damn glass.
• 1:12:01
  Speaker 1: Nash was going like a freaking wild wolverine all over the damn bottle there.
• 1:12:14
  Speaker 3: So the next time I went was the appreciation for the workers and it was gone.
• 1:12:18
  Speaker 3: No, no, no and I looked at the bottle and I'm like that's a really good bottle and she goes.
• 1:12:23
  Speaker 3: Yeah, you guys weren't easy on it the last time.
• 1:12:28
  Speaker 4: Nash wasn't easy.
• 1:12:29
  Speaker 4: Yeah, I have to admit I can't hear you.
• 1:12:32
  Speaker 2: It was good.
• 1:12:33
  Speaker 3: So this is a Dusty, so it's a 13-year, but it sat in a steel container for 12 years, so this 25-year-old distilled for 25 years since it was distilled and what happens is a lot of Dustys that sit in bottles for 2025, 70s from the 70s whatever they all have a certain flavor that's consistent on Dusty.
• 1:12:56
  Speaker 2: It doesn't matter whether it's a Bean Dusty or a Dan Dusty, they all have that same flavor, but most of them have this.
• 1:13:06
  Speaker 3: So this is when you paste it it's got the dusty, consistent flavor, then has regular yes.
• 1:13:16
  Speaker 2: It's a marriage between today and yesterday.
• 1:13:18
  Speaker 3: It's got regular bourbon flavor instead of that dusty funk.
• 1:13:22
  Speaker 1: So the other thing about this.
• 1:13:23
  Speaker 1: So, if you don't know, they label their bottles color-wise when they're released in the year.
• 1:13:28
  Speaker 1: This is a BDS very, very special 100 proof which again we've drank some 120 proof stuff.
• 1:13:36
  Speaker 3: But I don't know where, even when I drank this, I don't know where to put that modern whiskey Like.
• 1:13:42
  Speaker 3: I don't even know if this can be in the bourbon of the year, because in my opinion it doesn't taste like a bourbon of any of this year.
• 1:13:51
  Speaker 3: It tastes like a bourbon of yesteryear.
• 1:13:54
  Speaker 1: It tastes like something I want to drink every day.
• 1:13:56
  Speaker 1: If I only had one pour I'm like God.
• 1:14:00
  Speaker 4: That's why you want to be bourbon of the year.
• 1:14:01
  Speaker 4: Because of that reason.
• 1:14:04
  Speaker 3: This is like.
• 1:14:04
  Speaker 3: So this is cheating.
• 1:14:06
  Speaker 4: I think I might.
• 1:14:07
  Speaker 4: It's a cheat.
• 1:14:07
  Speaker 4: No, no.
• 1:14:08
  Speaker 4: It's like throwing a ringer right in the middle of the mix.
• 1:14:12
  Speaker 3: No, I don't think I'm going to allow this in bourbon.
• 1:14:14
  Speaker 3: Okay, that's fine.
• 1:14:15
  Speaker 3: I'm so glad that we did this.
• 1:14:18
  Speaker 1: For those of you how you blind this.
• 1:14:28
  Speaker 3: I'm going to know it it's not like there's any fooling me what this is.
• 1:14:32
  Speaker 1: I know so when we're doing this, the 10 is the only thing that compares anywhere close to the nose.
• 1:14:39
  Speaker 3: I think the little book Old Stubborn has some Old Stubborn those are.
• 1:14:42
  Speaker 3: Whatever it's stupid.
• 1:14:46
  Speaker 2: It's like a cheat.
• 1:14:48
  Speaker 3: You can't put that in there.
• 1:14:49
  Speaker 3: I prefer the Larson.
• 1:14:50
  Speaker 3: We could put a side category that it wins Burden Dusty of the year?
• 1:14:56
  Speaker 4: Well, I don't know.
• 1:14:59
  Speaker 1: Should I have brought the Heaven Hill 11?
• 1:15:01
  Speaker 1: No, well, what is that?
• 1:15:02
  Speaker 1: The?
• 1:15:02
  Speaker 3: blue one, the 18th 13.
• 1:15:04
  Speaker 3: The one, the 18, 13.
• 1:15:05
  Speaker 1: The bottle of them bottles, the one from earlier in the year, that's the William Hill.
• 1:15:09
  Speaker 3: Yeah, the earlier year the little heritage is 18.
• 1:15:11
  Speaker 3: The William Hill is pretty good.
• 1:15:12
  Speaker 3: I was kind of disappointed this year and I really felt that Wild Turkey had a good year, but they didn't have anything.
• 1:15:18
  Speaker 3: Well, they actually even their 15-week-old-.
• 1:15:21
  Speaker 1: Okay.
• 1:15:21
  Speaker 3: Walker.
• 1:15:22
  Speaker 4: Bring all bottles back up in a line and we're all through there, you can't see us because we're the ones.
• 1:15:27
  Speaker 1: For Larry, that was the first.
• 1:15:29
  Speaker 1: The seats are over and out.
• 1:15:30
  Speaker 1: Let's move this over here so he can't hear you, we've got-.
• 1:15:33
  Speaker 1: I don't know how he's not here.
• 1:15:34
  Speaker 1: We've got to pick four, and I don't have a catheter, so at some point-.
• 1:15:39
  Speaker 3: He was gonna bring the B12.
• 1:15:48
  Speaker 4: Whiskey.
• 1:15:48
  Speaker 4: Someone walked in.
• 1:15:49
  Speaker 4: I heard somebody come in.
• 1:15:54
  Speaker 3: He's dinging bottles.
• 1:15:56
  Speaker 1: I heard a loop, loop, loop, loop.
• 1:15:57
  Speaker 3: We haven't made a decision yet so if anything is at this point, we can just add it in.
• 1:16:00
  Speaker 3: We're walking.
• 1:16:01
  Speaker 2: But are we excluding bottles now?
• 1:16:05
  Speaker 1: Yeah.
• 1:16:06
  Speaker 1: Oh you said we're excluding bottles.
• 1:16:07
  Speaker 1: I can do anything I want.
• 1:16:11
  Speaker 4: I'm the man, I'm the guy with the YouTube.
• 1:16:13
  Speaker 4: I'm excluding this bottle.
• 1:16:16
  Speaker 2: I have a YouTube.
• 1:16:17
  Speaker 2: No, I I'll trade you.
• 1:16:20
  Speaker 2: Hell, you will, I'll trade you.
• 1:16:24
  Speaker 3: Hell you will.
• 1:16:26
  Speaker 3: You realize however little this goes down afterwards.
• 1:16:29
  Speaker 3: This goes down afterwards.
• 1:16:32
  Speaker 4: Marcus wants to know the name of that last one.
• 1:16:34
  Speaker 4: You'll never be able to get it brother.
• 1:16:37
  Speaker 4: I don't even have it.
• 1:16:38
  Speaker 4: If you go camp at Heaven Hill.
• 1:16:45
  Speaker 4: There are still some being released, I'll tell you later that Jeff worked me so hard and would not let me get in the line at the Kentucky Bourbon Festival.
• 1:16:52
  Speaker 1: This is a 13-year-old physical release.
• 1:16:56
  Speaker 4: Because it was aged.
• 1:16:57
  Speaker 1: They kept it.
• 1:16:58
  Speaker 1: It was pre-steel tank, so it's pre-fire.
• 1:17:02
  Speaker 3: That's the other thing.
• 1:17:03
  Speaker 3: Pre-fire yeah, so Heaven.
• 1:17:04
  Speaker 1: Hill burnt to the ground because of this, hold on.
• 1:17:07
  Speaker 1: It's not land after the fire yes, and they moved this post-fire.
• 1:17:12
  Speaker 1: This is post-fire, yeah.
• 1:17:14
  Speaker 2: Then everything moved to old granddad, because they bought this little piece of barrel while they were rebuilding Right.
• 1:17:21
  Speaker 4: They dumped these barrels into a steel tank, left them there for 12 years In the back of a warehouse.
• 1:17:28
  Speaker 3: They thought it was special and then they sold it to me.
• 1:17:31
  Speaker 3: No, no, Technically Stacy sold it to Stacy.
• 1:17:36
  Speaker 4: Yeah, listen, but it was a 13-year-old bourbon when they dumped it into the tank.
• 1:17:41
  Speaker 1: You can say whatever you want.
• 1:17:41
  Speaker 1: Be careful, you're going to see her later.
• 1:17:43
  Speaker 1: Be careful, my friend.
• 1:17:44
  Speaker 1: No, I've already said thank you.
• 1:17:45
  Speaker 1: Technically it's a 25-year-old bourbon, marcus.
• 1:17:47
  Speaker 1: No, stacy was.
• 1:17:49
  Speaker 1: If it was Stacy, I would have never got it All right, wait a second.
• 1:17:57
  Speaker 3: Who's got an open phone?
• 1:17:57
  Speaker 1: that we can call Whiskey when.
• 1:17:59
  Speaker 4: Oh, you want to buy one.
• 1:18:01
  Speaker 4: Well, it's about $1,000 on secondary market.
• 1:18:04
  Speaker 4: Oh, marcus, his pockets are deep so he can afford it If anybody.
• 1:18:10
  Speaker 1: I haven't seen any for sale lately.
• 1:18:12
  Speaker 2: It was running for sale for a while and then it.
• 1:18:14
  Speaker 2: Marcus will talk after A couple of guys talked about the fact that it would be for sale.
• 1:18:19
  Speaker 4: Walker's going to sell you his bottle.
• 1:18:20
  Speaker 4: I didn't say that you guys we've got to get this going.
• 1:18:25
  Speaker 3: I've been trying to hold off as long as we can for whiskey, but he didn't make it, so let's eliminate.
• 1:18:29
  Speaker 1: Let's eliminate so he can be part of it.
• 1:18:31
  Speaker 3: Okay, if he brings something that we all think can get in there, we'll do a fifth one.
• 1:18:35
  Speaker 1: Eliminate, I'm eliminating, eliminating the booker you can't eliminate my booker Hold on.
• 1:18:42
  Speaker 3: No, you, Everybody.
• 1:18:43
  Speaker 3: Just you pick what you want.
• 1:18:45
  Speaker 1: No, you got to pick one that you want.
• 1:18:49
  Speaker 4: So what one I want in?
• 1:18:49
  Speaker 4: You can pick one that you want in, so we'll start with.
• 1:18:53
  Speaker 3: Parker subbing from him.
• 1:18:54
  Speaker 1: That's the one that I'm putting in the Lord he's 9-2-4.
• 1:18:56
  Speaker 1: That's not me.
• 1:18:58
  Speaker 2: But, the old Fitz.
• 1:19:01
  Speaker 4: It's freaking amazing, you're saying that beats out everything that you said.
• 1:19:05
  Speaker 4: I'm not going to You're CT.
• 1:19:07
  Speaker 3: If you were like John, if you were like Doug Nose or you were like Xavier, I'd tell you to go fuck yourself.
• 1:19:11
  Speaker 2: But I'm not going to because you're CT and you can put it in.
• 1:19:16
  Speaker 1: So we got two in Nash.
• 1:19:18
  Speaker 1: Which are you picking to stay in?
• 1:19:19
  Speaker 1: I know what one Jeff's picking, I'm going to go with the.
• 1:19:30
  Speaker 3: Oh, I was really happy he picked.
• 1:19:33
  Speaker 1: I was either going to go.
• 1:19:34
  Speaker 4: Stellar Age or Four.
• 1:19:35
  Speaker 1: Rings.
• 1:19:35
  Speaker 1: Now Jeff gets to pick.
• 1:19:38
  Speaker 3: Honestly, I knew my two.
• 1:19:39
  Speaker 3: What do you think I'm going to pick?
• 1:19:41
  Speaker 3: I told Listen.
• 1:19:42
  Speaker 1: Oh, honestly, I knew my two.
• 1:19:44
  Speaker 1: What do you think I'm going to pick?
• 1:19:45
  Speaker 1: I told listen.
• 1:19:46
  Speaker 1: I told oh, I said you would pick Infinite.
• 1:19:50
  Speaker 3: But what I really think when you're talking about a bourbon of the year I get it.
• 1:19:53
  Speaker 3: These big bourbons Little Book is something you're going to drink by the fire.
• 1:19:58
  Speaker 3: Everything we picked, except for the old Fitz is a the drinker where it's.
• 1:20:06
  Speaker 3: It can be a fire.
• 1:20:07
  Speaker 1: It can be all right every day, it could be even if on the larceny yeah, even the larceny could be a mixer okay, so our pick for this year, our final four movie glasses didn't.
• 1:20:23
  Speaker 1: It's going to be a larceny barrel proof, which is ironic because Elijah Craig C923 lasher we got a larceny C924.
• 1:20:32
  Speaker 1: We got a old.
• 1:20:34
  Speaker 1: Fitz 13.
• 1:20:36
  Speaker 1: I have to decide whether I want it, just comes down to.
• 1:20:43
  Speaker 2: Am I going to give?
• 1:20:45
  Speaker 4: I'm just going to put so, since you put, it in you get a four on that one oh just to get if if our buddy he could have one more and we can, he could pick, he eat and we can pick between those two.
• 1:21:06
  Speaker 3: No, he can pick from what we picked from and what he brought, and what he brought.
• 1:21:09
  Speaker 4: So the thing I will say which we get to taste the two that he brings.
• 1:21:13
  Speaker 1: The thing I will say about your cheater bottle thing okay.
• 1:21:15
  Speaker 1: We're picking this year, to be released in 2020.
• 1:21:17
  Speaker 4: Bourbon Okay, bourbon.
• 1:21:18
  Speaker 4: Bourbon to be released in 2024.
• 1:21:21
  Speaker 1: The fact that what Old Fitz did Kevin Hillibrand did with that bottle to hold it when the market is crazy it's been several years to hold it, knowing that it had reached its point, to me, says something compared to a lot of others.
• 1:21:39
  Speaker 3: But it was more marketing than anything.
• 1:21:41
  Speaker 2: Ah yeah, it is Whiskey doesn't age in a steel container.
• 1:21:49
  Speaker 1: No, they knew what was in there.
• 1:21:52
  Speaker 4: It was good.
• 1:21:54
  Speaker 3: Listen, I'm going to tell you when they released it.
• 1:21:56
  Speaker 3: It was marketing.
• 1:21:57
  Speaker 4: Here's the proof in point, all right.
• 1:21:58
  Speaker 4: I'm going to tell you proof in point Dan McKee and Andrea Wilson did the same exact thing every year.
• 1:22:06
  Speaker 4: They go for the 10-year and they taste it.
• 1:22:08
  Speaker 4: And they held it back.
• 1:22:10
  Speaker 4: Yes, that's true.
• 1:22:11
  Speaker 4: They held it back, did not release it.
• 1:22:13
  Speaker 3: But they didn't stick it in a steel container then Don't let it age longer, yo.
• 1:22:18
  Speaker 2: This is a steel container stopping the aging Okay.
• 1:22:21
  Speaker 2: You're correct.
• 1:22:22
  Speaker 2: You're correct.
• 1:22:23
  Speaker 2: Don't make a point.
• 1:22:24
  Speaker 2: Their distillery did not burn down.
• 1:22:28
  Speaker 4: Their distillery didn't have a chance to.
• 1:22:30
  Speaker 4: I'm sure it's, I'm sure it's their distillery.
• 1:22:33
  Speaker 4: It burned down.
• 1:22:36
  Speaker 1: They would have burned down.
• 1:22:37
  Speaker 1: When they brought in some barrels in there too.
• 1:22:39
  Speaker 1: With three years post-fire, it was already it's all new distillate already at their new distillery Right up there, different distillery technically, but they bought the brand, they own the brand and they knew that this was special Hence.
• 1:22:54
  Speaker 3: BBS.
• 1:22:54
  Speaker 3: Very special yeah, BBS.
• 1:22:57
  Speaker 1: I disagree with you.
• 1:22:58
  Speaker 3: Yeah, they're special and we're like we'll just wait until we can sell for $300.
• 1:23:01
  Speaker 3: I don't think that's it at all.
• 1:23:03
  Speaker 1: No one five years ago would pay $300 a bottle.
• 1:23:06
  Speaker 1: It wasn't originally, it was $240 something they have.
• 1:23:10
  Speaker 2: Not five years ago.
• 1:23:11
  Speaker 2: Everybody suffered through this enough.
• 1:23:12
  Speaker 4: I'd like to thank everybody.
• 1:23:13
  Speaker 4: No, no, no, suffering the holiday bottle.
• 1:23:16
  Speaker 3: The holiday bottle off the shelf.
• 1:23:18
  Speaker 1: Let's go, I mean, but there's people out there who paid this for a regular lamp.
• 1:23:23
  Speaker 3: But don't knock anything off the shelves.
• 1:23:26
  Speaker 1: It's very close, but I mean seriously.
• 1:23:27
  Speaker 3: people pay $300 for a regular lamp, yeah, from the distillery.
• 1:23:31
  Speaker 2: No, that's not the criteria.
• 1:23:33
  Speaker 2: No, no, no.
• 1:23:33
  Speaker 1: That's not the criteria.
• 1:23:34
  Speaker 1: This is $1,000.
• 1:23:35
  Speaker 1: Okay, that's not the criteria.
• 1:23:37
  Speaker 3: People have paid, I'm keep up.
• 1:23:39
  Speaker 1: That's on you and you're going to only hurt yourself.
• 1:23:43
  Speaker 1: You're going to lose a lot of shit.
• 1:23:44
  Speaker 1: If that's the case, Alright Nash, Are we drinking another one?
• 1:23:50
  Speaker 1: This is my holiday bathroom.
• 1:23:54
  Speaker 4: This is our.
• 1:23:54
  Speaker 4: You need to go.
• 1:23:55
  Speaker 3: Our holiday, pour there's no going to the bathroom.
• 1:23:58
  Speaker 4: I already did, this is a holiday pour Just to celebrate.
• 1:24:00
  Speaker 4: Do you know, on One Night Walker you were on Afterwards for another hour.
• 1:24:01
  Speaker 2: I already did.
• 1:24:01
  Speaker 2: This is a holiday, for just to celebrate.
• 1:24:02
  Speaker 1: You're not a direct podcast, don't go to the bathroom, just celebrate.
• 1:24:05
  Speaker 3: Do you know, on one night, walker, you were on Afterwards for another hour, I do, and I still didn't go to the bathroom.
• 1:24:10
  Speaker 3: I know I waited.
• 1:24:11
  Speaker 3: That's professionalism.
• 1:24:12
  Speaker 1: I said I was a professional.
• 1:24:14
  Speaker 1: I just said I was a fan.
• 1:24:17
  Speaker 4: Like I said during our family Christmas.
• 1:24:20
  Speaker 1: Marcus All and our family Christmas.
• 1:24:20
  Speaker 1: Marcus.
• 1:24:20
  Speaker 1: All my brothers and sisters love that.
• 1:24:22
  Speaker 1: Why did they do that?
• 1:24:23
  Speaker 1: Go get toothpicks, marcus.
• 1:24:25
  Speaker 1: Prove it Did you open?
• 1:24:26
  Speaker 1: This Go get toothpicks and a wine, if she has a wine cork or two.
• 1:24:31
  Speaker 3: Why didn't you tell me I thought you had it open.
• 1:24:33
  Speaker 3: No, I told you I did not open it.
• 1:24:35
  Speaker 3: Give me the bottle.
• 1:24:36
  Speaker 1: We're going to open it, Don't worry.
• 1:24:38
  Speaker 1: So.
• 1:24:39
  Speaker 1: So everybody watching that's gasping because Jeff ruined the bottle.
• 1:24:45
  Speaker 3: Stop that noise.
• 1:24:49
  Speaker 1: I love the fact that this is a.
• 1:24:50
  Speaker 3: It set me up.
• 1:24:51
  Speaker 3: Wait, it's broken before.
• 1:24:54
  Speaker 1: This is a canner that Nash brought.
• 1:24:56
  Speaker 1: It's a 12-year canner.
• 1:24:59
  Speaker 1: It's a Kentucky burn.
• 1:25:04
  Speaker 1: You talk about it while I do a Brad Bonds to it.
• 1:25:07
  Speaker 1: All right, it's from.
• 1:25:09
  Speaker 4: Rita Spirits Limited from Cleveland, new Jersey.
• 1:25:11
  Speaker 4: It's a 1973 porcelain canner.
• 1:25:14
  Speaker 4: It's a texture bourbon.
• 1:25:16
  Speaker 4: It's 90 proof, it's 12 years.
• 1:25:20
  Speaker 1: And it's a special Christmas Now wait years and uh it's a special christmas now, yeah, it's about christmas, or talk about more where this thing was.
• 1:25:26
  Speaker 4: Yeah, this was uh, this different special christmas, yeah well, this, this was part of the ones that uh, that part that belonged to my dad, uh, and I had put up, like I said, my mom, my mom had these things put up and uh, so when, when he passed away, I took all these things and I I was wrapping up and did that in sheets and uh, pillowcases and uh, and put them up in boxes and table and I really didn't even know that.
• 1:25:58
  Speaker 4: I remember that I even had these because I never was into bourbon whiskey we used to smoke bourbon.
• 1:26:04
  Speaker 1: So what we did was we stabilized the cork to keep out of whiskey.
• 1:26:09
  Speaker 2: We don't want to.
• 1:26:10
  Speaker 2: No, I mean, that's the age, that's the age From 68.
• 1:26:12
  Speaker 2: No 73.
• 1:26:14
  Speaker 3: 73.
• 1:26:14
  Speaker 3: The tanner from 73 cork is 51 years old.
• 1:26:17
  Speaker 3: Feel the softness of your cork.
• 1:26:19
  Speaker 3: Yeah, 51 years old.
• 1:26:20
  Speaker 3: That's the quart.
• 1:26:26
  Speaker 3: Yeah, 51 year old.
• 1:26:27
  Speaker 1: I think you set me up for that.
• 1:26:28
  Speaker 4: I have a similar one.
• 1:26:28
  Speaker 1: You're so wrong because you know you're so wrong everyone it's your this is a special, or if something has been a family thing for how many years?
• 1:26:36
  Speaker 1: And we are going to drink it on christmas, dude.
• 1:26:39
  Speaker 3: Yeah, this christmas.
• 1:26:40
  Speaker 3: This is what bourbon is about, eddie, it's amazing to be, a bourbon?
• 1:26:44
  Speaker 4: Okay, look at the clarity Incredible.
• 1:26:46
  Speaker 4: Got a little bit of a little piece of course in there, Clark yeah.
• 1:26:50
  Speaker 1: Seeing as you did, that's good.
• 1:26:51
  Speaker 3: That's fine, hey where's the cat?
• 1:26:54
  Speaker 3: You did great.
• 1:26:56
  Speaker 1: Was anybody in that?
• 1:26:57
  Speaker 1: So 1973.
• 1:27:01
  Speaker 1: A New Jersey-based company, if we spend together.
• 1:27:03
  Speaker 3: We got a thing going.
• 1:27:04
  Speaker 3: I got the top and you got the bottom.
• 1:27:07
  Speaker 1: Zero.
• 1:27:07
  Speaker 1: But it can distillate which we don't know what kind of cookie slit this is.
• 1:27:12
  Speaker 1: We do not.
• 1:27:13
  Speaker 1: This is 51-year-old.
• 1:27:15
  Speaker 4: And at the time, according to NEC, it could be 52.
• 1:27:17
  Speaker 1: I was born in 75, and I'm not 50 yet.
• 1:27:20
  Speaker 1: According to the NEC, it was 12 years and 90 proof at the time.
• 1:27:23
  Speaker 1: At the time it was 12 years.
• 1:27:30
  Speaker 3: Can this be the bourbon of the year?
• 1:27:33
  Speaker 1: Whether this is the bourbon of the year.
• 1:27:35
  Speaker 2: It's the bourbon of the year.
• 1:27:37
  Speaker 3: Nash brought this off his family's mantle.
• 1:27:40
  Speaker 1: You think that's your mother's right.
• 1:27:42
  Speaker 1: Cheers to that.
• 1:27:43
  Speaker 1: Cheers to the.
• 1:27:44
  Speaker 4: Nash's all your brothers.
• 1:27:47
  Speaker 3: My brother, my brothers.
• 1:27:48
  Speaker 3: This is why the ridiculous bill in Ohio that they want to crack all the allocated bottles.
• 1:27:58
  Speaker 1: That doesn't exist.
• 1:28:00
  Speaker 3: This has been corked since 1974.
• 1:28:03
  Speaker 4: I just want to ask Marcus, marcus, do you ever remember seeing any of these decanters sitting over in the bottom of the shell that Mom had?
• 1:28:11
  Speaker 4: I didn't know that she had babies until, like I say, until she passed away.
• 1:28:20
  Speaker 4: She's got a little shell, but it's all here.
• 1:28:23
  Speaker 3: The dance is more.
• 1:28:23
  Speaker 1: This is white.
• 1:28:25
  Speaker 3: No, even the Old Fitzgerald is more dusty.
• 1:28:27
  Speaker 1: There's not that smoky flavor.
• 1:28:29
  Speaker 1: This is more pure.
• 1:28:30
  Speaker 3: Could this be Bart?
• 1:28:31
  Speaker 3: No, no, not 9-4.
• 1:28:35
  Speaker 1: So it could be either Heaven Hill, top Top, top, top, top, top, top.
• 1:28:37
  Speaker 3: Top, Top, Top, Top, Top.
• 1:28:38
  Speaker 3: So it's in heaven, hell.
• 1:28:39
  Speaker 1: Who else could have been in there?
• 1:28:41
  Speaker 3: I'll get you a cork that'll actually cork it A turkey technique.
• 1:28:45
  Speaker 2: Could have been a turkey.
• 1:28:48
  Speaker 1: Are you?
• 1:28:48
  Speaker 4: kidding.
• 1:28:49
  Speaker 4: Yeah, holy shit, yeah, you need to put it in a decanter.
• 1:28:53
  Speaker 1: Yeah, you need to put it in a glass.
• 1:28:55
  Speaker 4: In a rubber stopper decanter.
• 1:28:57
  Speaker 1: You know it's not a glass, it's an old bottle that's rubber.
• 1:29:05
  Speaker 3: You've got a rubber I got cork, that will cork that no grab that dead bottle.
• 1:29:08
  Speaker 1: So the problem is it has pieces of cork on the inside.
• 1:29:12
  Speaker 1: What I'll?
• 1:29:13
  Speaker 3: do.
• 1:29:13
  Speaker 3: What I'll do is I'll decanter it, I'll filter it and put it back in the bottle and put a no, no, no see this one.
• 1:29:19
  Speaker 4: He had it together and just put it into a cork jar.
• 1:29:22
  Speaker 4: I had a saw.
• 1:29:23
  Speaker 3: Wilderness Trail.
• 1:29:23
  Speaker 3: That fit on this Rubber.
• 1:29:25
  Speaker 3: But that one was a rubber with a ceramic top on it.
• 1:29:31
  Speaker 1: So this worked really well.
• 1:29:32
  Speaker 1: This just kicks the shit out of me.
• 1:29:34
  Speaker 4: You do have to tear that cork off of it Because the cork taints the taste of the wood, so do you want?
• 1:29:42
  Speaker 3: me to.
• 1:29:43
  Speaker 3: So what I'll do is yeah, that's what I was doing.
• 1:29:44
  Speaker 1: Yeah, that's what I'll do.
• 1:29:45
  Speaker 1: I'll pour it all out and I'll get it all.
• 1:29:47
  Speaker 1: I'll completely get everything out.
• 1:29:49
  Speaker 1: Then I'll put it back in a cork of the.
• 1:29:51
  Speaker 1: Matt, you might be able to take the top and wall it up before in it.
• 1:30:04
  Speaker 3: And superglue anything For Chris, my wife, a turbo glue gun.
• 1:30:06
  Speaker 3: We are battery operated From Ryobi.
• 1:30:10
  Speaker 3: No, it was a.
• 1:30:13
  Speaker 3: Barbie Maserati glue gun.
• 1:30:16
  Speaker 3: Alright, everybody, let's end it on the.
• 1:30:26
  Speaker 1: Cheers, cheers.
• 1:30:27
  Speaker 1: This is what it is it's family.
• 1:30:29
  Speaker 3: This is my favorite time of the year.
• 1:30:30
  Speaker 3: I hope whiskey makes two o'clock how he didn't make kind of.
• 1:30:34
  Speaker 1: Maybe he's gonna lunch we're going.
• 1:30:39
  Speaker 1: Thanks for watching everybody linking, lizard linking they got good pores, we Thanks for watching.
• 1:30:43
  Speaker 4: everybody Hold on Okay.
• 1:30:45
  Speaker 4: So I just want to thank everybody and this writer.
• 1:30:48
  Speaker 4: This just makes everything so wonderful.
• 1:30:53
  Speaker 1: I still want the Kentucky.
• 1:30:53
  Speaker 1: I should share a pour of this with every one of you out there.
• 1:30:57
  Speaker 3: There's a lot of them, yeah.
• 1:30:59
  Speaker 4: Maybe Just oh, yeah, maybe just oh my gosh it's awesome, everybody beautiful, oh, wwwscotchiebourbonboyscom for all your scotchy bourbon boys merchandise t-shirts, that stuff.
• 1:31:12
  Speaker 1: Facebook message me for anything people ask about hats.
• 1:31:15
  Speaker 1: We can get them, and before we have to be sponsored by a port-a-john because I'm the bathroom port-a-john if you want to sponsor the podcast, we'd gladly set one here alright, and remember Facebook, instagram, youtube and live today.
• 1:31:31
  Speaker 3: If you watch, please go there, leave a feedback.
• 1:31:34
  Speaker 3: Apple, iheart and Spotify plus any other one you listen on and now go, or and, if you, do leave a good review feedback comment like listen subscribe and remember to live good bourbon.
• 1:31:55
  Speaker 1: Drink responsibly, don't drink and drive and live your life uncut and unfiltered little steve-o is going to take us out and with a little bit of court.
• 1:32:09
  Speaker 3: We are at the ultimate whiskey bar.
• 1:32:11
  Speaker 3: They're next.
• 1:32:12
  Speaker 3: All right For us tonight at Jersey.
• 1:32:15
  Speaker 3: What, what's that Mid-winter?
• 1:32:18
  Speaker 3: Oh, not Graham, graham.
• 1:32:19
  Speaker 3: And then he's also got Taylor Sing-.
• 1:32:22
  Speaker 3: Upstairs.
• 1:32:23
  Speaker 3: I gotta go upstairs.
• 1:32:24
  Speaker 3: Yeah, that's dead, it died.
• 1:32:25
  Speaker 3: He's got Taylor Sing, he's got.
• 1:32:30
  Speaker 3: I mean, they got.
• 1:32:31
  Speaker 3: They just got a lineup of just everything.
• 1:32:34
  Speaker 4: Everybody's hearing this live.
• 1:32:36
  Speaker 4: Come to our Christmas party tonight at Javasi.
• 1:32:39
  Speaker 1: I tell you, we must die.
• 1:32:42
  Speaker 2: I tell you, we must die.