Latest / The Scotchy Bourbon Boys / Gervasi is Ohio's Hidden Gem Creating World-Class Spirits in My Backyard

Transcript

Gervasi is Ohio's Hidden Gem Creating World-Class Spirits in My Backyard · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Middle West Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
• 1:06
  Speaker 1: Their spirits honor their roots and reflect their originality as makers, their integrity as producers and their passion for crafting spirits from grain to glass.
• 1:17
  Speaker 1: Their Michelon Reserve line reflects their story from the start to the bottle, to your glass, With unique weeded and rye bourbons and also rye and wheat whiskeys.
• 1:28
  Speaker 1: The Michelon brand is easy to sip.
• 1:31
  Speaker 1: It might be a grain-to-glass experience, but I like to think of it as uncut and unfiltered from their family to yours.
• 1:44
  Speaker 2: We're drinking 30 and sipping on some scotch.
• 2:00
  Speaker 2: We get a little wild.
• 2:02
  Speaker 2: We show up on the watch.
• 2:07
  Speaker 2: We love what we do.
• 2:08
  Speaker 2: We're drinking every brew man.
• 2:14
  Speaker 2: It's awesome, but we're telling the truth.
• 2:16
  Speaker 2: Yeah, we're the Scotchy Bird and the Boys Raising some hell and making some noise.
• 2:34
  Speaker 1: Yeah, we're the Scotchy Bird and the Boys.
• 2:37
  Speaker 1: Woo, yeah, tiny's pumped up tonight.
• 2:57
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 2:59
  Speaker 1: Tiny here tonight, so glad to be here.
• 3:00
  Speaker 1: I'm going to take off the headphones because it's I'm hearing double double dip and I don't like to hear double double dip.
• 3:06
  Speaker 1: Just making sure I don't pause off the podcast Still running, that's still running.
• 3:12
  Speaker 1: It's great to be here tonight.
• 3:16
  Speaker 1: Tonight we are going to be talking about what I would call my home turf and here in Canton Ohio that is something that I've been involved with from pretty much the very start.
• 3:30
  Speaker 1: I watched the initial winery and restaurants get built.
• 3:37
  Speaker 1: We saw the initial vineyards get planted and then, as it got bigger, they built more buildings and they have villas and they have the buildings on site so that you can stay there.
• 3:54
  Speaker 1: Now it's utilized throughout the summer and had been and has been for weddings.
• 4:02
  Speaker 1: Some famous people have gotten married there and had been and has been for weddings.
• 4:06
  Speaker 1: Some famous people have gotten married there.
• 4:08
  Speaker 1: Plus, we have the Pro Football Hall of Fame in Canton Ohio, so a lot of the inductees stay at Jervasi.
• 4:15
  Speaker 1: It's just a fantastic grounds experience, but it's crazy.
• 4:22
  Speaker 1: Grounds experience, but it's crazy.
• 4:34
  Speaker 1: Hey, frayed, it is crazy that 100% that it's five minutes from a house.
• 4:36
  Speaker 1: When they put it in it was like this doesn't belong here, because where we are and what level of service and hospitality that exists there, you would never know it.
• 4:50
  Speaker 1: I mean, it has become a destination.
• 4:55
  Speaker 1: But as it evolved they put in what they call the Javasi Stillhouse, which is in an old-fashioned Italian or Spanish church kind of setting.
• 5:06
  Speaker 1: It's got a bell tower.
• 5:07
  Speaker 1: I can show you the outline of it because it's right here on the Hat.
• 5:12
  Speaker 1: But this is the top of the actual bar and in it is also the distillery.
• 5:21
  Speaker 1: There is a distillery, there is a distillery, so it's half distillery, with the stills and everything in the back.
• 5:27
  Speaker 1: There's a giant window between that and the bar and it's also, during the day, a coffee shop of fantastic espressos and cappuccinos and coffee espressos.
• 5:46
  Speaker 1: And you know cappuccinos and coffee, they, they, you know everything.
• 5:48
  Speaker 1: There is high-end, five-star type stuff.
• 5:49
  Speaker 1: The bar has great pours.
• 5:50
  Speaker 1: Uh, we have our christmas party there.
• 5:51
  Speaker 1: Uh, every the last three years we've had our christmas party at gervasi and love it, we love to push it.
• 5:59
  Speaker 1: But uh, initially, when I, when the, when the still house was built and the distillery went in the original uh, the original master distiller I met about two weeks before he was leaving and they they took a little bit of time but they now they're now who we've had on the podcast before Shea Pridemore.
• 6:27
  Speaker 1: He became the master distiller after Bill Hockett was there.
• 6:31
  Speaker 1: Now the stuff that Bill Hockett had laid down uh is now coming to uh old enough to release and they released it.
• 6:47
  Speaker 1: And it's fantastic because we've been a part of almost every step of the way.
• 6:52
  Speaker 1: Uh, to the point where a lot of the time they were aging before they built their rickhouse they were aging all the barrels in the distillery area.
• 7:01
  Speaker 1: So I would usually meet, my wife and myself spend Sunday nights going there and it was fantastic.
• 7:09
  Speaker 1: But with that said, as we keep going, I got a really cool podcast for you guys.
• 7:13
  Speaker 1: But remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 7:18
  Speaker 1: We got Glen Cairns, we got t-shirts.
• 7:20
  Speaker 1: You can contact me direct.
• 7:22
  Speaker 1: Uh, right now we're on facebook, facebook live.
• 7:24
  Speaker 1: You ask me, I'll work it out.
• 7:26
  Speaker 1: Uh, we take venmo.
• 7:28
  Speaker 1: You send, I'll send you off a glenn karen a t-shirt.
• 7:32
  Speaker 1: Uh, we also have our spirits, which um that we uh barrel picks and one of our barrel picks, uh are, is from the spirit of french lick, the special bottle we have right here of the lillian sinclair.
• 7:49
  Speaker 1: Uh, it is where alan bishop uh was, was uh distilling.
• 7:56
  Speaker 1: He's now at a different distillery, old homestead, but his whiskey's still at the spirit of french lake.
• 8:02
  Speaker 1: And it's this uh, lillian sinclair just won uh gold at the new orleans bourbon festival.
• 8:11
  Speaker 1: Uh, and in its category fantastic, lisa roper wicker was a judge there.
• 8:16
  Speaker 1: Fantastic, what was happening down there.
• 8:19
  Speaker 1: But if you're interested in that, let me know.
• 8:21
  Speaker 1: I can hook you up to get you can get some.
• 8:25
  Speaker 1: So let me know.
• 8:26
  Speaker 1: That's fine.
• 8:27
  Speaker 1: We also have a William Dalton available.
• 8:30
  Speaker 1: But we are on all social media.
• 8:33
  Speaker 1: We're on Facebook, instagram, youtube and Facebook, youtube, instagram and X.
• 8:42
  Speaker 1: But we are looking to go onto TikTok.
• 8:44
  Speaker 1: It's going to be any moment, folks.
• 8:46
  Speaker 1: It's got to be by Saturday.
• 8:47
  Speaker 1: It looks like it's going to happen.
• 8:48
  Speaker 1: Once TikTok goes legit, I will be there.
• 8:52
  Speaker 1: I had a decent following there before.
• 8:54
  Speaker 1: I decided that I didn't want to be a part of TikTok.
• 8:57
  Speaker 1: It was a little bit too much for me, but I will go back in a second if it's run kind of the way it should be.
• 9:05
  Speaker 1: And then also, we're on all the major podcast formats.
• 9:09
  Speaker 1: We are on Apple, iheart, spotify, deezer.
• 9:14
  Speaker 1: I mean, if you're listening to a podcast, the Scotchy Bourbon Boys are on it.
• 9:20
  Speaker 1: I've got it all hooked up for all the different formats.
• 9:23
  Speaker 1: But no matter how you listen or watch us, remember to comment, like, comment, subscribe and leave good feedback.
• 9:37
  Speaker 1: So like, listen, comment, subscribe and leave good feedback.
• 9:42
  Speaker 1: So like, listen, comment, subscribe and leave good feedback.
• 9:45
  Speaker 1: So make sure you do that.
• 9:45
  Speaker 1: And we've covered all that so we can keep going with this podcast on Jervasi Spirits.
• 9:50
  Speaker 1: Yeah, yeah, so we got Into the Wild from Ireland watching it's really kind of cool what all the people that are on that watch on YouTube.
• 10:03
  Speaker 1: I keep monitoring.
• 10:04
  Speaker 1: Welcome, man, thanks.
• 10:08
  Speaker 1: One of the things that we're going to be coming up with is Irish whiskey that's out of Ohio, called Buah.
• 10:13
  Speaker 1: So you got to check that out into the wild, because when we do that one, we're going to have Martin Kennedy, who used to be associated with talor mardu, but now that he was in ohio kind of got hooked up with pat burns from burns pub and they uh worked together to produce a bua iris whiskey.
• 10:30
  Speaker 1: So that's coming up.
• 10:31
  Speaker 1: But, um, I really want to keep going with jervasi tonight.
• 10:36
  Speaker 1: It's kind of like I'm uh, yes, sh.
• 10:42
  Speaker 1: That's really cool.
• 10:42
  Speaker 1: Check out the stream tomorrow.
• 10:44
  Speaker 1: I really appreciate that you checked in.
• 10:48
  Speaker 1: Tonight we're going to be talking about Jervasi for the evening and everything that you're doing, so I'm going to get into it.
• 10:57
  Speaker 1: But thank you for checking in.
• 10:59
  Speaker 1: Shay is the.
• 11:01
  Speaker 1: He is the master distiller there and doing a fantastic job.
• 11:06
  Speaker 1: When we were on the podcast, we got to actually thief from the barrel.
• 11:10
  Speaker 1: We got to thief from a barrel there and this is the barrel that they released in their first ever release.
• 11:17
  Speaker 1: So there's another thing that I want to talk about is that there's a lot of clubs Right now Whiskey Thief, our other sponsor, down in Whiskey Thief, which is down in Frankfurt and Louisville in the Newloo area, at their new tasting room room, along with the Three Boys Farm distillery, where Whiskey Thief distillery is their main place there in Frankfurt, about 10 to 15 minutes away from Buffalo Trace.
• 11:50
  Speaker 1: One of the things they're working on is a sort of a club.
• 11:55
  Speaker 1: I know Old Carter has their Old Carter Social Club.
• 11:59
  Speaker 1: I know that where Stacy Wood.
• 12:03
  Speaker 1: I don't know why I'm having a problem, but I always have a problem with this, but if I think of it.
• 12:08
  Speaker 1: But there's different clubs for bourbons and distilleries and the one thing that I always want to do.
• 12:17
  Speaker 1: I'd love to be in those clubs, but if they're in Kentucky it's kind of hard because usually there's a certain price to them.
• 12:26
  Speaker 1: You get bottles, but you want to actually participate regularly and you know as far as like if I'm in a club.
• 12:34
  Speaker 1: Now, as far as what Whiskey Thief is doing, as Walter keeps going forward, we will be promoting what he's doing with that coming up, but he's kind of getting it ready at the moment.
• 12:48
  Speaker 1: But once he's got it ready, we'll be promoting it and hopefully be a part of that.
• 12:53
  Speaker 1: But what happened was is I was, you know, after talking about the podcast, shay, now that he's going to be releasing these bourbons, decided to.
• 13:03
  Speaker 1: And this is where I can really up it.
• 13:07
  Speaker 1: It's not great for YouTube, but I'll do some reading when we get it, when I get it up there.
• 13:13
  Speaker 1: Yes, there's the Brendiamo Penthouse, the Bourbon Capital Guild, those are all things that are in Kentucky, those are in Bardstown.
• 13:25
  Speaker 1: If you become part of the Brendiamo penthouse, you have lockers, you store yourself, you're part of it, certain releases, you get special things or special events, but the hard part about it is it's in Kentucky and I live in Ohio and five hours away and I wouldn't be able to utilize it.
• 13:47
  Speaker 1: But when I found out about this now I have let's see if I can do this.
• 13:52
  Speaker 1: All right, I need to get this and make sure I am still I am still recording.
• 13:59
  Speaker 1: There we go.
• 14:00
  Speaker 1: So let's hit this and hit share.
• 14:05
  Speaker 1: There it is.
• 14:07
  Speaker 1: Is that it?
• 14:07
  Speaker 1: I believe?
• 14:09
  Speaker 1: I want to say, let's see what the heck Share screen.
• 14:19
  Speaker 1: Share screen that should be a Jervasi.
• 14:29
  Speaker 1: Is this it?
• 14:30
  Speaker 1: No, that's message Windows.
• 14:32
  Speaker 1: Let me see what happened here.
• 14:33
  Speaker 1: Cancel.
• 14:35
  Speaker 1: All right, I'll hit that Share but then stop sharing.
• 14:45
  Speaker 1: All right, once again, we're going to come over here and see if I can find what happened there.
• 14:53
  Speaker 1: It is Jervasi, got it, all right.
• 14:55
  Speaker 1: So we're going to share screen.
• 14:59
  Speaker 1: I know the people audio.
• 15:00
  Speaker 1: I'm going to read it for sure, for sure.
• 15:07
  Speaker 1: Okay, so here we go.
• 15:08
  Speaker 1: So everybody on youtube should be seeing some good or not youtube, but, um, let's move that over here, all right.
• 15:17
  Speaker 1: So what we got is jervasi vineyards and and it's got everything Dine and drink, stay, play, spa.
• 15:23
  Speaker 1: They have a spa.
• 15:24
  Speaker 1: They have a shop with all different types of stuff for sale, and then weddings, groups, wine and spirits.
• 15:33
  Speaker 1: I mean, they have a cave for wine tasting that they dug underneath where they keep barrels of wine.
• 15:39
  Speaker 1: Now I keep telling them they need to store barrels of bourbon under there, but they might have to dig another cave.
• 15:45
  Speaker 1: But the one thing that they got right here is the Gervasi Spirits Gervasi Distiller Circle.
• 15:53
  Speaker 1: Gervasi Vineyard introduced its new distillery club offering exclusive access to premium bourbons and whiskeys crafted on site at their state-of-the-art distillery.
• 16:03
  Speaker 1: Distillery Club members enjoy early access to exclusive bourbon and whiskey releases, along with special perks like members-only events, priority access and discount on tours and merchandise.
• 16:15
  Speaker 1: Perfect for the spirit enthusiast.
• 16:17
  Speaker 1: The club offers an immense journey into Gervasi's handcrafted artistry.
• 16:23
  Speaker 1: Be a part of the circle Bottle of single barrel release, which this is the one.
• 16:29
  Speaker 1: This is bottle 15.
• 16:30
  Speaker 1: So the 15th bottle signed by Shea.
• 16:34
  Speaker 1: Shea signed it.
• 16:35
  Speaker 1: I'm not showing, I'll show it to you when we're done.
• 16:39
  Speaker 1: And then they have individually signed by our head distiller.
• 16:44
  Speaker 1: So annual single barrel bourbon pick, members will taste and participate in a bourbon barrel selection and bottling party.
• 16:52
  Speaker 1: When you'll fill your own bottle from distiller circle single barrel batch, additional bottle fees apply.
• 17:00
  Speaker 1: Dist gear, exclusive branded t-shirt and glass to enjoy our artistry spirits from the comfort of your own home.
• 17:07
  Speaker 1: I don't have the t-shirt yet, but I do have the glass.
• 17:10
  Speaker 1: I'll show you too.
• 17:11
  Speaker 1: But then cut the line.
• 17:12
  Speaker 1: Receive early access to the new limited release products as well as their first asset on special events and members only gatherings.
• 17:19
  Speaker 1: Rep our brand in style, select merchandise discounts at club events and then barrel and bond.
• 17:25
  Speaker 1: Quarterly meetings, meet the distillers and participate on the mash bills for the club annual that was the first one I missed but enjoy tastings of javasi spirit bourbons, exclusive insights into the distillation problem, opportunity to connect with fellow club members.
• 17:41
  Speaker 1: So the one, let's see.
• 17:44
  Speaker 1: The first one was their Friday.
• 17:47
  Speaker 1: The meetings are quarterly on Friday evenings at 6 pm.
• 17:50
  Speaker 1: The first one happened and they did it, but the next one is Friday June 6th, featuring bourbon influencer Bruzy, which I kind of watched.
• 17:59
  Speaker 1: He's a, and you know he makes me our podcast look a little bit small, that's for sure.
• 18:05
  Speaker 1: All right, so then that one that's um.
• 18:16
  Speaker 1: So that one's going to be we're going to be doing a cook, and then Friday September 5th and Friday December 5th.
• 18:22
  Speaker 1: So I'm going to make sure that the Christmas party is not Friday December 5th but Friday September 5th.
• 18:28
  Speaker 1: I'm going to be in uh.
• 18:30
  Speaker 1: I will be in uh at September at Kentucky Bourbon Festival, but Friday, december 5th, I'll make it for the, the bottling and everything, so that should be pretty cool.
• 18:40
  Speaker 1: So I'm looking forward to this and it's right back there.
• 18:43
  Speaker 1: Plus, they have special events and it's only $199 and you get your single barrel and you get to bottle your own and do a barrel pick.
• 18:52
  Speaker 1: I don't see how this is a problem at.
• 18:55
  Speaker 1: It's 200 bucks a year, but I have no problem with that and I love and the, the scotchy bourbon boys will be represented in that.
• 19:04
  Speaker 1: Now let me see, I had another one.
• 19:08
  Speaker 1: All right, okay.
• 19:10
  Speaker 1: So the distillery there's a nice picture and jervasi distillery um integrates technology, innovation and traditional to produce spirits that are rooted in jervasi artistry and passion, craft and creativity to offer portions of mystic and intrigue.
• 19:28
  Speaker 1: Our state-of-the-art facility is designed for an annual capacity of 25,000 bottles.
• 19:34
  Speaker 1: Distillery offerings At the distillery we produce bourbon, vodka and gin, with new spirits on the horizon.
• 19:41
  Speaker 1: To best experience the essence of these handcrafted spirits, we recommend starting with a taste flight.
• 19:48
  Speaker 1: Choose any three liquors to sample with the option of a salty snack to accompany.
• 19:52
  Speaker 1: Prefer great cocktails and they do have great cocktails.
• 19:55
  Speaker 1: You can go over there at the Stillhouse, which is their on-site coffee house and cocktail lounge.
• 20:01
  Speaker 1: Coffee house by day, cocktail lounge by night, but it's a fantastic place.
• 20:07
  Speaker 1: I hung out pretty much every Sunday night for two and a half years during COVID.
• 20:12
  Speaker 1: That's where I was at you could find me, got to know everybody, got to watch the Whiskey Age also, so that was kind of cool.
• 20:20
  Speaker 1: And then the last thing is the Stillhouse, which is cool.
• 20:24
  Speaker 1: I wanted to show you this.
• 20:25
  Speaker 1: There it is on the picture.
• 20:26
  Speaker 1: Y'all should be able to see that.
• 20:28
  Speaker 1: I know you can't on YouTube, in the audio, but at the same time the logo that I showed you before on the hat is the top bell tower.
• 20:38
  Speaker 1: Fantastic, oh, I got it.
• 20:41
  Speaker 1: I'll do that.
• 20:42
  Speaker 1: Let's stop the share.
• 20:46
  Speaker 1: All right, there we go, we can see.
• 20:47
  Speaker 1: Here's the bell tower on the top of the still house, and then um, for all of you on youtube.
• 20:53
  Speaker 1: And then also this is the bottle, the single barrel, the that I was able to get.
• 20:58
  Speaker 1: Now it came with this awesome glass, this tasting glass, gervasi single barrel.
• 21:03
  Speaker 1: And then also it came with the distiller circle 25.
• 21:09
  Speaker 1: Shea signed it.
• 21:10
  Speaker 1: And there you go, single barrel.
• 21:12
  Speaker 1: And this is bottle number 15 out of all of them I am saving this one and I bought bottle 21.
• 21:24
  Speaker 1: Now it doesn't say the still house but Shea signed it also First batch.
• 21:27
  Speaker 1: That's really kind of cool to have the first batch Now.
• 21:33
  Speaker 1: Before this they put out a decent amount of finished bourbons but they initially came out with a seven and an eight year of a weeded bourbon.
• 21:43
  Speaker 1: That was their initial releases.
• 21:46
  Speaker 1: That, through Shea, they were able to do and honestly, this eight year was fantastic.
• 21:54
  Speaker 1: There was a huge story how this was distilled in Colorado by Steve Nally, purchased then by Alan Bishop at the Spirit of French Lick but then eventually resold to Gervasi and they took those barrels and Bill Hockett and Alan Bishop have a working relationship.
• 22:14
  Speaker 1: They're friends.
• 22:15
  Speaker 1: And Bill was able to because they had changed some rules in Indiana and you had to have more Indiana bourbon to be Indiana bourbon than you did before they changed the rules.
• 22:26
  Speaker 1: There were some barrels that Allen wasn't going to be able to use but there was one barrel that initially was fantastic and they let that go an extra year and Bill had left but they bottled that and I was able to get Bill a bottle of this but I still have this eight-year right here.
• 22:48
  Speaker 1: I opened this with Shea and that's the first thing that I'm going to taste.
• 22:51
  Speaker 1: I love this weeded bourbon.
• 22:55
  Speaker 1: It was that the eight years was of going and aging, and it aged for a year and a half in Ohio, it aged probably for a couple years in Indiana and it aged probably for five years in Colorado.
• 23:14
  Speaker 1: So, oh, we got the San DeSantos from Brazil.
• 23:19
  Speaker 1: Thank you for coming.
• 23:20
  Speaker 1: That's coming in in checking in.
• 23:22
  Speaker 1: Really appreciate it there.
• 23:24
  Speaker 1: So I'm going to pour myself a little bit of this.
• 23:26
  Speaker 1: I mean the richness of this weeded bourbon.
• 23:30
  Speaker 1: It is so sweet, sweet.
• 23:53
  Speaker 1: Um.
• 23:53
  Speaker 1: Now, uh, this particular one that shea has this single barrel and I'm going to read on that.
• 23:56
  Speaker 1: There's a lot of stuff.
• 23:57
  Speaker 1: Let me see.
• 23:57
  Speaker 1: I actually need glasses for that.
• 23:59
  Speaker 1: I'm trying to read.
• 24:00
  Speaker 1: I'm trying to read it like I have glasses on and I can read that label with sunglasses.
• 24:05
  Speaker 1: I don't think so.
• 24:06
  Speaker 1: That made it darker.
• 24:07
  Speaker 1: All right, here we go.
• 24:10
  Speaker 1: So this is Gervasi Single Barrel.
• 24:13
  Speaker 1: Bourbon is the collaboration of a few select barrels from our rickhouse.
• 24:19
  Speaker 1: Each barrel is chosen to its exceptional and unique flavor profile.
• 24:25
  Speaker 1: These selected barrels are then separately emptied, filtered and bottled at full barrel strength to allow each barrel to shine.
• 24:37
  Speaker 1: Travasi's Distiller Series is an eclectic collection of exclusive and artistically crafted spirits of unique character and expression.
• 24:51
  Speaker 1: All right, this is barrel.
• 24:58
  Speaker 1: One proof 116.9, 58.4,.
• 25:01
  Speaker 1: You know, and I had the printout.
• 25:07
  Speaker 1: I wonder if I still have that.
• 25:09
  Speaker 1: I did have that under.
• 25:22
  Speaker 1: I'm not sure should look up the.
• 25:23
  Speaker 1: So just recently they entered it, I believe.
• 25:33
  Speaker 1: All right, so they entered this into the US Open Whiskey and Spirits Championship which was judged in Oxford, ohio, on April 2nd and this won second place.
• 25:52
  Speaker 1: So it said Gervasi Championship okay, hold on.
• 26:01
  Speaker 1: Gervasi championship.
• 26:02
  Speaker 1: Okay, hold on.
• 26:03
  Speaker 1: Gervasi Spirits of Canton, ohio, earned the runner up spot taking home in the whiskey thing.
• 26:11
  Speaker 1: They took second in runner up but they took five medals two gold, two silvers and one bronze.
• 26:18
  Speaker 1: And in the US Spirits Championship that's where they did they actually earned four medals in the Spirits Division, including two golds, one silver and one bronze and two golds and then two golds, one silver and one bronze.
• 26:40
  Speaker 1: So they said the top three whiskey distilleries were Moylan's distilling in California, gervasi Spirits was second in Ohio and nearest green distillery in Tennessee was third.
• 26:53
  Speaker 1: The top spirits distilleries was Gervasi Spirits Ohio, waypoint Spirits, connecticut and Pappas Hilton Distillery in Ohio.
• 27:04
  Speaker 1: So they did pretty damn good at the World.
• 27:11
  Speaker 1: Not the World, but let's look.
• 27:13
  Speaker 1: Okay, I wish in the.
• 27:21
  Speaker 1: Here we go, the US Open Whiskey and Spir and spirits championship.
• 27:25
  Speaker 1: So that's kind of cool.
• 27:26
  Speaker 1: So that was one thing that it did.
• 27:29
  Speaker 1: Um, it's just like it just makes no sense.
• 27:35
  Speaker 1: I'm new to the channel.
• 27:37
  Speaker 1: I can't drink.
• 27:37
  Speaker 1: I catch gout.
• 27:38
  Speaker 1: Yeah, it's probably not a great channel.
• 27:41
  Speaker 1: If you drink and catch gout, I'm gonna put on.
• 27:43
  Speaker 1: I'm gonna go now the way walker said to go, I'm gonna put the that on, like that, and then you're thinking straight on like that with the shades, or are you thinking I think it's got to go like that right now?
• 27:59
  Speaker 1: I got an artistry.
• 28:00
  Speaker 1: Look to myself.
• 28:01
  Speaker 1: There you go.
• 28:02
  Speaker 1: So this, so coming off, this, this is still.
• 28:10
  Speaker 1: This happened in 2021.
• 28:13
  Speaker 1: It's 2025.
• 28:16
  Speaker 1: And what they did, what they were releasing, were some very good releases, but they were finished.
• 28:21
  Speaker 1: There's a wine barrel finish.
• 28:22
  Speaker 1: They use consistently and they keep, so they were taking it and finishing it with the.
• 28:29
  Speaker 1: They purchased some more barrels uh, similar barrels from the first time, I believe the same colorado barrels and they did a lot of finishing and one was a.
• 28:40
  Speaker 1: They did a wine barrel finish and a maple barrel finish twice and that's what they kept on their shelves for the last.
• 29:33
  Speaker 1: So they didn't have any actual bourbon.
• 29:35
  Speaker 1: So I'm so excited because at this distillery they released their first single barrel and now they've got batch.
• 29:45
  Speaker 1: Two on the shelf and they had a few batch ones when I was there last week.
• 29:49
  Speaker 1: Two on the shelf and they had a few batch ones when I was there last week, and this one right here is the one that we are going to do the old louisville barrel bottle breakdown tonight on.
• 30:00
  Speaker 1: But let me sip this a little bit.
• 30:01
  Speaker 1: I haven't been checking the comments, let's see how I've been.
• 30:07
  Speaker 1: I think that's more you bucket hat looks more like jeff the dude.
• 30:13
  Speaker 1: You're liking this better.
• 30:15
  Speaker 1: I don't know, man, do you think so?
• 30:17
  Speaker 1: Nope, I don't like that what it does.
• 30:19
  Speaker 1: All right, how about like this?
• 30:20
  Speaker 1: We got some.
• 30:21
  Speaker 1: Yeah, there we go.
• 30:22
  Speaker 1: A jack nichols, nick nicholson.
• 30:24
  Speaker 1: Look, I don't got to drink it all I got.
• 30:32
  Speaker 1: So you got initially, you get this super from the distiller's glass.
• 30:39
  Speaker 1: Look at that glass.
• 30:39
  Speaker 1: Fantastic, right.
• 30:41
  Speaker 1: So Shea's still on.
• 30:48
  Speaker 1: So he said so.
• 30:49
  Speaker 1: Basically, they picked a match bill for the club next meeting.
• 30:52
  Speaker 1: We will mash it, then distill and finally put it in a barrel along with barrel picks and experimental barrel tastes and more.
• 31:00
  Speaker 1: So there you go.
• 31:01
  Speaker 1: That's what shea was doing randy ford.
• 31:04
  Speaker 1: What's?
• 31:05
  Speaker 1: Randy just says no, no, brandy, what, what, what?
• 31:10
  Speaker 1: I think that's more okay, so he so randy's saying no to that, all right.
• 31:15
  Speaker 1: So let's just let's pull that around.
• 31:18
  Speaker 1: How about this?
• 31:19
  Speaker 1: Are we saying yes to this?
• 31:21
  Speaker 1: I don't like that.
• 31:23
  Speaker 1: I might like the bucket hat better.
• 31:25
  Speaker 1: Uh, but anyways, since we're getting ready to do the old Louisville um, in a sec we've already done Whiskey Thief.
• 31:36
  Speaker 1: I thought the old Louisville hat was right there.
• 31:40
  Speaker 1: There it is.
• 31:40
  Speaker 1: Let's put the old Louisville hat on.
• 31:43
  Speaker 1: We're doing hat switching switches tonight, all right, but I just do want to say the the.
• 31:51
  Speaker 1: The grounds at jervasi are spectacular.
• 31:53
  Speaker 1: They're decorated beautiful.
• 31:55
  Speaker 1: It's.
• 31:55
  Speaker 1: It's right there with top of the line distilleries similar to maker's mark or, uh, jim beam.
• 32:04
  Speaker 1: How they decorate for christmas.
• 32:06
  Speaker 1: They've got everything.
• 32:07
  Speaker 1: It's beautiful Lights and everything.
• 32:10
  Speaker 1: They do special events.
• 32:12
  Speaker 1: I mean inside at the restaurants.
• 32:14
  Speaker 1: It's just spectacular Big giant Christmas trees and everything.
• 32:20
  Speaker 1: I mean the whole thing is done top notch, no matter when you're there.
• 32:25
  Speaker 1: And then all summer long we're going into the wedding season.
• 32:28
  Speaker 1: There'll be wedding parties.
• 32:30
  Speaker 1: So it's really kind of fun because every wedding party and every wedding is different.
• 32:36
  Speaker 1: So sometimes you get the bride and the groom in there.
• 32:38
  Speaker 1: Sometimes the brides are there, you know there's always something happens.
• 32:42
  Speaker 1: Sometimes it's just the groomsmen while the bride and the groom are over at the gazebo.
• 32:46
  Speaker 1: I mean, it's a different, fun, fulfilled, great place to go.
• 32:53
  Speaker 1: I mean, jervasi, I can't say enough.
• 32:56
  Speaker 1: I've been there, I've stayed there, I've eaten there multiple times.
• 33:01
  Speaker 1: Their food is five-star, spectacularly made, they are consistent and it's just fantastic.
• 33:11
  Speaker 1: So if you can get up here to Canton Ohio I always tell people when they come up I am in the process of going to be setting up the Scotchy Bourbon Boys Crystal Glencairn Club tasting.
• 33:28
  Speaker 1: That is going to happen in June.
• 33:30
  Speaker 1: Scotchie Bourbon Boys Crystal Glencairn Club tasting.
• 33:31
  Speaker 1: That is going to happen in June.
• 33:31
  Speaker 1: I'm going to be inviting everybody who is in the Crystal Glencairn Club up to do a tasting with me here in Canton Ohio.
• 33:40
  Speaker 1: I'm trying to work with the members right now for everybody to get a time that'll work.
• 33:50
  Speaker 1: It's sometime in June is what I'm looking for.
• 33:52
  Speaker 1: Time that'll work.
• 33:53
  Speaker 1: It's sometime in june is when I'm looking for um.
• 33:54
  Speaker 1: But I will announce um that we are really close.
• 33:55
  Speaker 1: But I booked the scotchy bourbon boys fifth annual uh.
• 33:59
  Speaker 1: Scotchy bourbon boys bus tour.
• 34:01
  Speaker 1: Wednesday, september 3rd.
• 34:02
  Speaker 1: It starts at eight.
• 34:03
  Speaker 1: We are going to louisville and the distilleries are going to be fantastic.
• 34:09
  Speaker 1: I know wal Walter wanted us to go to Frankfurt and start there, but the bus ride's a little long and then I won't say anything.
• 34:25
  Speaker 1: But if anybody knows me, my favorite bourbon of all time, of what I love the most if you ask me, hey, tiny, what pour do you want, I can tell you what I want.
• 34:38
  Speaker 1: But if you know it, there's a chance that that's going to be part of the bus tour and talk to the people for that, and it's going to be Whiskey Thief, evan Williams and hopefully Old Louisville.
• 34:51
  Speaker 1: I got to get a hold of Amin and make sure that happens so we can get a special thing.
• 34:57
  Speaker 1: But we've got two buses booked.
• 34:58
  Speaker 1: They're almost at capacity.
• 35:01
  Speaker 1: I will definitely walk or hold for you.
• 35:04
  Speaker 1: That is not a problem, is not a problem, and you know that's that's going to be.
• 35:16
  Speaker 1: I mean, it's just going to be fantastic time this year with, with up to 28 people but it is lots of people from last year, everything.
• 35:22
  Speaker 1: I can't wait.
• 35:23
  Speaker 1: Randy's going.
• 35:23
  Speaker 1: I have all the seats on side.
• 35:27
  Speaker 1: It's just like this is all the makings of just crazy.
• 35:31
  Speaker 1: So, uh, but it's booked, so I'm gonna start taking deposit.
• 35:38
  Speaker 1: Roxy's gonna start taking deposits to assure your seat.
• 35:42
  Speaker 1: But uh, randy, I do have a beret.
• 35:46
  Speaker 1: That was, but that's more my old art time that I used to do and if I sit up it just looks better.
• 35:53
  Speaker 1: But I don't know why I slouch.
• 35:55
  Speaker 1: I consistently slouch.
• 35:57
  Speaker 1: But before I get into, well, let's just do the sponsorship of this one.
• 36:02
  Speaker 1: We are going to do the Old Louisville Whiskey Company sponsored barrel bottle breakdown tonight.
• 36:10
  Speaker 1: Company sponsored barrel bottle breakdown tonight.
• 36:15
  Speaker 1: And I I will explain the barrel bottle breakdown of the single barrel bourbon from gervasi.
• 36:18
  Speaker 1: The rating scale is as this based off your aroma, the nose, the body, the taste and the finish.
• 36:27
  Speaker 1: For the aroma and the body, you can give up to four knocks.
• 36:45
  Speaker 1: For the taste and the finish, you can give up to one extra.
• 36:54
  Speaker 1: But up up it's a, but up up it evolved.
• 36:58
  Speaker 1: That's what it is, folks.
• 36:59
  Speaker 1: And we are going to be knocking tonight this bottle of jervasi spiritirits Single Barrel Bourbon its first batch.
• 37:11
  Speaker 1: So I'm excited about that.
• 37:14
  Speaker 1: We'll be doing that in this awesome Gervasi tasting glass.
• 37:18
  Speaker 1: I like it and we got it there.
• 37:22
  Speaker 1: So let's get going with the Old Louisville Whiskey Company Barrel Bottle Break.
• 37:29
  Speaker 1: Barrel bottle breakdown, all right.
• 37:32
  Speaker 1: So let's get that out of the way.
• 37:35
  Speaker 1: Um, I don't believe it's that.
• 37:40
  Speaker 1: The price is not that high.
• 37:43
  Speaker 1: I want to say it was $69.99.
• 37:48
  Speaker 1: I know that's what I think.
• 37:50
  Speaker 1: I do believe it and we'll put it into the glass, the tasting glass.
• 37:55
  Speaker 1: I like this, I like Glenn's, but I also enjoy this tasting glass, also Now at $116.5, $116.9 proof, and this is batch one, and you can already tell how much I like it because it's already going down below Shay's thing.
• 38:13
  Speaker 1: We'll move that there.
• 38:15
  Speaker 1: Get this one out of the way.
• 38:17
  Speaker 1: We might even compare.
• 38:19
  Speaker 1: All right, I wonder if this does it, or do I have it too full?
• 38:23
  Speaker 1: I probably have it too full, I do so.
• 38:39
  Speaker 1: In the nose there's a really sweetness of currant raisins and I want to say burnt butterscotch and maybe a little apricot.
• 38:50
  Speaker 1: I do like the smell of this White, white grapes, white raisins yeah, that's what it smells like.
• 39:20
  Speaker 1: You know, it actually smells like if you bought the, the sun made white raisins and you smell it.
• 39:30
  Speaker 1: That's, that's the smell.
• 39:32
  Speaker 1: That's there.
• 39:32
  Speaker 1: It just a little bit of the current, a little bit All right.
• 39:44
  Speaker 1: What does it do in the glass?
• 39:45
  Speaker 1: Now, this glass, I'm letting it go around.
• 39:49
  Speaker 1: Uh, I wonder if I can spin this one better than I can.
• 39:52
  Speaker 1: A Glenn, uh-uh, this one doesn't like to spin, but the way I spin, wow, not even CT will kill me on this.
• 40:02
  Speaker 1: All right, there we go.
• 40:03
  Speaker 1: I got it going.
• 40:04
  Speaker 1: I got it.
• 40:05
  Speaker 1: Yep, there we go.
• 40:06
  Speaker 1: Got it.
• 40:08
  Speaker 1: Yep, there we go.
• 40:10
  Speaker 1: But in the glass I'm looking at the it sticks and it starts out long thin legs, but as they get to the bottom they get thick, and then when they're going in they get really thick.
• 40:28
  Speaker 1: So that is really kind of a cool thing right there.
• 40:39
  Speaker 1: All right, so it's a reddish, amber color.
• 40:41
  Speaker 1: Now, if you compare the two, it's not the, the weed, it is not quite as red.
• 40:51
  Speaker 1: Let's see.
• 40:53
  Speaker 1: Uh, they're pretty damn close, I guess.
• 40:58
  Speaker 1: Yeah, I would say they're damn close.
• 41:03
  Speaker 1: So here we go.
• 41:23
  Speaker 1: The taste is very pleasant, I wanna say very apricotty.
• 41:34
  Speaker 1: You can tell it's pot distilled.
• 41:37
  Speaker 1: There's a little bit of the char, caramel and vanilla, but very citrusy.
• 42:03
  Speaker 1: I'm trying to figure out what that taste is.
• 42:05
  Speaker 1: There's like a tart cherry, that's what it is.
• 42:06
  Speaker 1: It was like a tart cherry, that's what it is.
• 42:09
  Speaker 1: A very tart cherry, very unique.
• 42:12
  Speaker 1: I mean.
• 42:13
  Speaker 1: It's not a, what would you say, it's not a big Kentucky bourbon, but I mean, if you're in Ohio and you're distilling and you're pot distilling, I don't think and I said this to Alan when he's Spirit of French Licking, now that he's at Old Homestead, which I'm going to be visiting soon, hopefully, see him then but why are you trying to make big Kentucky bourbon when they've already made it 50,000 times?
• 42:38
  Speaker 1: If you're doing a pot still and you're trying to come forward with this, this is definitely what you want.
• 42:44
  Speaker 1: As far as a flavor, I love pot distilled bourbon and this comes through 100%.
• 42:52
  Speaker 1: There's a little bit of a grape taste to it.
• 42:56
  Speaker 1: There was an actual Super Nash.
• 43:04
  Speaker 1: He basically bought a Bardstown Bourbon Company $389 bottle at one point.
• 43:15
  Speaker 1: I forget what the batch was, but this is very similar to that.
• 43:19
  Speaker 1: That was a very expensive.
• 43:22
  Speaker 1: Now I believe this is five year, because it was either five, it could be six.
• 43:32
  Speaker 1: Um, I wish I would have grabbed the note, the notes on it, because she gave me a ton of notes on it.
• 43:39
  Speaker 1: I could have read through it and known exactly what it was.
• 43:42
  Speaker 1: But um, oh, it even smells better in there off to the side whenever.
• 43:53
  Speaker 1: All right, I'm just trying to figure out how it finishes.
• 44:14
  Speaker 1: Yeah, it's a fantastic.
• 44:22
  Speaker 1: It almost tastes like a cognac.
• 44:24
  Speaker 1: I've tasted cognac before it warms you like a cognac.
• 44:29
  Speaker 1: It's almost like a cognac, before it warms you like a cognac.
• 44:31
  Speaker 1: It's almost like a cognac, um, cause there's like a grapey flavor to it.
• 44:35
  Speaker 1: So that's really kind of cool, all right.
• 44:38
  Speaker 1: So let's talk about the Knox, so let's hey.
• 44:45
  Speaker 1: Hey, matt, good to see you, um, we got Matt, good to see you, we got Matt.
• 44:51
  Speaker 1: Randy Walker, I mean, it's been a good night.
• 44:53
  Speaker 1: John Ritt, I you know.
• 44:58
  Speaker 1: All I'm going to say is, if you decide to come up and see me and you book a stay at Jervasi, stacey Pritchard will say when she came up for the Christmas party, her and Sarah stayed the night at that Friday night we had the Christmas party on.
• 45:15
  Speaker 1: I believe it's Saturday night and we drove down Sunday.
• 45:18
  Speaker 1: But they stayed Saturday night at Jervasi and the accommodations are top-notch and the grounds are top-notch and you got nothing to worry about and you're just with a fantastic amount of people that are just having a good time, and that's what we do.
• 45:38
  Speaker 1: And if you come up and then you get to now get a fantastic freaking bottle of bourbon batch two is out I think I'll probably go and grab some of batch two.
• 45:55
  Speaker 1: It's good, all right, so let's start the barrel bottle breakdown of Gervasi single barrel bourbon batch one in the distillers series.
• 46:14
  Speaker 1: That says distiller series Does that say distiller series yes, so these were hand selected.
• 46:22
  Speaker 1: I got to taste this straight from the barrel.
• 46:24
  Speaker 1: I'll put that video up today, all right, video up today, all right.
• 46:29
  Speaker 1: So then the nose.
• 46:30
  Speaker 1: If you like spiced apple cider or spice things, this is.
• 46:41
  Speaker 1: It has a has that fall spice pack so it's got like an allspice with, uh, raisins and currants I mean white raisins and currants.
• 46:55
  Speaker 1: I mean, if you love that, you're gonna love this.
• 46:59
  Speaker 1: It's very, very, very festive, fall, winter warming, perfect for the fireplace, kind of thing.
• 47:09
  Speaker 1: So the nose'm going to give the nose on this one a four.
• 47:15
  Speaker 1: So that's pretty good for the nose, all right.
• 47:25
  Speaker 1: The body it's got a big body at 116.
• 47:35
  Speaker 1: It reaches the cheeks but it doesn't sting the cheeks, so it's really a tough one.
• 47:59
  Speaker 1: On this one, it got, I think, a full body.
• 48:00
  Speaker 1: You gotta give it a three on the body.
• 48:01
  Speaker 1: It's not quite the five, all right.
• 48:02
  Speaker 1: Nice, this is very interesting.
• 48:04
  Speaker 1: Oh so we have a jack from russia, is from Russia, is enjoying the podcast tonight.
• 48:08
  Speaker 1: One, two, three, all right.
• 48:13
  Speaker 1: So we're seven out of eight so far.
• 48:17
  Speaker 1: Now this hits my wheelhouse.
• 48:19
  Speaker 1: As far as taste, I can give this up to five.
• 48:22
  Speaker 1: I enjoy it, I like it, I bought.
• 48:27
  Speaker 1: I got the bottle.
• 48:29
  Speaker 1: I bought another bottle because I wanted to drink it and I'm not being let down at all.
• 48:34
  Speaker 1: I and and you know, as Alan Bishop will tell you, or anybody who runs a, that I know that runs a pot.
• 48:41
  Speaker 1: Still, I do love pot.
• 48:45
  Speaker 1: Still, whiskey, um, it's different than column, still, it just is.
• 48:50
  Speaker 1: And I like the, I like the, I love Kentucky bourbon, whatever, but this is more of on the fruitier festive.
• 49:02
  Speaker 1: Now it's doing the trick.
• 49:06
  Speaker 1: I mean, honestly, I can feel the warmth, it's fantastic.
• 49:12
  Speaker 1: The taste taste caramelly and vanilla.
• 49:30
  Speaker 1: On the sweetness, this is sweet.
• 49:32
  Speaker 1: So there's a little bit of leather.
• 49:33
  Speaker 1: Now, that's there.
• 49:34
  Speaker 1: I could taste that little bit of leather, but it's not a bitter leather.
• 49:36
  Speaker 1: It's, but it's not a bitter leather, it's sweet.
• 49:40
  Speaker 1: It's got some sweetness.
• 49:41
  Speaker 1: Now the finish.
• 49:42
  Speaker 1: Okay, so the taste.
• 49:52
  Speaker 1: I would have to say the taste.
• 50:04
  Speaker 1: I will give it a 4 out of 5.
• 50:07
  Speaker 1: So now we get to the finish.
• 50:17
  Speaker 1: So now we get to the finish.
• 50:25
  Speaker 1: It's long, but there is just a little bit.
• 50:34
  Speaker 1: There's the leather, and for me it's long.
• 50:57
  Speaker 1: I have to think about this.
• 50:57
  Speaker 1: Yeah, all right, let's try it one more time.
• 51:02
  Speaker 1: I will say that this is also on the finished side especially.
• 51:14
  Speaker 1: It's weird in my opinion, this drinks on the front really sweet, but on the back end it goes to that leather and the more I do it, the oiliness of it, the body comes through and keeps making that finish last longer and longer and longer and it's leather.
• 51:35
  Speaker 1: But there's a sweetness to the leather and what's wrong with leather?
• 51:41
  Speaker 1: I mean, honestly, people look for that flavor in a lot of the single malts and they're always looking, and it's, it's warm and comforting and it's not and it is not negative.
• 51:54
  Speaker 1: So I will give this a four out of five on the finish too.
• 52:01
  Speaker 1: So my home turf distillery, in their first ever bat release of a single barrel and their and of their expression of bourbon, I give it a 14 out of 18, which I believe is a fantastic suggestion.
• 52:29
  Speaker 1: Uh, I think anything when you're talking about 18, anything above a 12, 13, 14, 15, 16, 17, 18 is a bottle buy.
• 52:43
  Speaker 1: So if you're at Gervasi and you're there and they have this 100%, I suggest you get it.
• 52:53
  Speaker 1: Canton, ohio, gervasi, is a place to come, and now that the distillery is producing fantastic aged bourbon, plus the Distillers Club, plus all the stuff that they got going on special events, tastings, bring your wife, come down here, bring your wife, your wife hang out and do all the bourbon stuff while she goes to the spa.
• 53:22
  Speaker 1: They have a world-class spot.
• 53:25
  Speaker 1: Everything they do is fantastic and you just gotta check out Gervasi.
• 53:32
  Speaker 1: Because oh so Jack Noyce from Russia is asking he only drinks whiskey with ice.
• 53:48
  Speaker 1: So there's nothing wrong, jack, with drinking whiskey with ice.
• 53:53
  Speaker 1: I don't care what anybody says, it's what you want to do.
• 53:59
  Speaker 1: But what I will tell you is if you get some decent I don't know what you get in Russia, but if you can get some bourbon or you get some stuff over there, with everything that's happening in the world, that our countries align, and you can get some bourbon, because I think that America should be shipping bourbon to Russia because Russians appreciate good spirits.
• 54:27
  Speaker 1: But I will tell you this if you're going to drink it on ice, this is what I do when you drink it on ice.
• 54:36
  Speaker 1: It's a decision that you're drinking, but what I do is I pour a couple sips in the glass.
• 54:43
  Speaker 1: First, I smell it and I sip it and I drink those little bits of sips.
• 54:50
  Speaker 1: Then I drop my ice cube in and do the pour Every single time.
• 54:55
  Speaker 1: You should do that, because you should always experience your bourbon neat, at least for a couple sips, and then add your ice or start drinking an old-fashioned or a drink of.
• 55:10
  Speaker 1: That particular bourbon is what the distiller and the distillery wants you and thinks is one of the things that they're putting out for the level that you're buying.
• 55:26
  Speaker 1: It's the best that they put out.
• 55:28
  Speaker 1: So you should always just sip it a little bit.
• 55:30
  Speaker 1: Uh, when I'm, when I'm, I don't, you know, drinking bourbon and sipping bourbon are two different things.
• 55:38
  Speaker 1: When you're doing the tasting and you're doing and sipping bourbon are two different things.
• 55:39
  Speaker 1: When you're doing the tasting and you're doing the sipping and you're doing the analyzing, you don't need a lot and you're just tasting and sipping, and the more you do, the more open your palate is.
• 55:52
  Speaker 1: Now, never go off the first sip, because the first sip is what they call a palate shock.
• 55:56
  Speaker 1: It shocks your palate.
• 55:58
  Speaker 1: Then you take the second sip and then you're a palate shock.
• 55:59
  Speaker 1: It shocks your palate.
• 56:00
  Speaker 1: Then you take the second sip and then you're going to get the flavors that are there Now.
• 56:04
  Speaker 1: At that point you can choose to sip a little bit more, or you drop your ice cube in and put it on the rocks.
• 56:10
  Speaker 1: There you go.
• 56:11
  Speaker 1: That's a little extra that we put in on the Scotchy Bourbon Boys of just what Tiny's opinion is as far as what it is.
• 56:21
  Speaker 1: So there you go, 14 of 18 on the Old Louisville Whiskey Company barrel bottle breakdown and it's like I like that way better than what we had before.
• 56:33
  Speaker 1: So now I'm going to put on another hat I got other hats and make sure I don't knock anything off.
• 56:41
  Speaker 1: Oh, here we go.
• 56:42
  Speaker 1: All right, we'll put the old one actually has the DSP and I do like that now the new one doesn't, but it's much more shiny.
• 56:53
  Speaker 1: But I will put the Whiskey Thief with the DSP.
• 56:58
  Speaker 1: Screw that, let's put that on.
• 57:00
  Speaker 1: And now that it's Whiskey Thief, I will cover our last sponsor for everybody and we put the shades.
• 57:10
  Speaker 1: We can put the shades on like that.
• 57:12
  Speaker 1: Yeah, what do you think of that?
• 57:14
  Speaker 1: There you go.
• 57:14
  Speaker 1: Whiskey Thief Distilling Company.
• 57:16
  Speaker 1: We did that, okay, so I put that on.
• 57:20
  Speaker 1: We've already done whiskey thief.
• 57:21
  Speaker 1: Ah, I wish I had a middle west hat, but we'll still put the dsp for that.
• 57:29
  Speaker 1: But the last, uh, middle west spirits, uh, middle west spirits is here out of columbus, ohio.
• 57:36
  Speaker 1: So I'm really starting to get involved with Ohio distilleries.
• 57:41
  Speaker 1: But Middle West Spirits has taken it to another level.
• 57:44
  Speaker 1: Honestly, they had their craft distillery with their service bar restaurant, which is still running, but they built a massive distillery in Columbus, ohio, and they are going to.
• 58:01
  Speaker 1: Basically they've got the distillery running.
• 58:03
  Speaker 1: They're making whiskey there.
• 58:05
  Speaker 1: You can check out some of the past shorts that we've done and podcasts that we've done with Ryan laying down at Middle West.
• 58:15
  Speaker 1: But the distillery is running.
• 58:17
  Speaker 1: But what I'm looking forward to is one.
• 58:19
  Speaker 1: They altered their distilling process to be able to make American single malt and bourbon at their distillery.
• 58:26
  Speaker 1: But the size of that distillery is the same size as a Jim Beam distillery, a Maker's Mark distillery.
• 58:32
  Speaker 1: It is massive in Ohio, which is unheard of.
• 58:38
  Speaker 1: There's nothing even close.
• 58:39
  Speaker 1: It's the largest distillery in ohio by far.
• 58:42
  Speaker 1: Plus they're running their craft distillery, which was running 24 7 as is producing fantastic spirits.
• 58:49
  Speaker 1: And then now we've got the main distillery running.
• 58:55
  Speaker 1: But I can't wait.
• 58:56
  Speaker 1: There's going to be restaurants and the tour is going to be amazing.
• 58:59
  Speaker 1: Ryan Lang purchased some fantastic property right down there in Columbus and you're going to have to check it out once it gets going.
• 59:10
  Speaker 1: I've been down to the office and I've been down the distillery.
• 59:13
  Speaker 1: I can't wait till he starts to make his vision.
• 59:18
  Speaker 1: And, uh, all I'm gonna say is they're in 48 states, it's on the shelf and right now this straight weeded bourbon whiskey cast strength is there for you to pick up and I strongly suggest that you do.
• 59:32
  Speaker 1: It's really kind of cool, the, the.
• 59:35
  Speaker 1: If you look with Gervasi Middle West and then you do the Whiskey Thief and then you throw in the Lee Sinclair there from all of our sponsors.
• 59:46
  Speaker 1: I mean the bottles are just fantastic, the color.
• 59:50
  Speaker 1: These people get marketing of whiskey and they're putting good stuff into their bottles.
• 59:57
  Speaker 1: So you can't go wrong when that happens.
• 1:00:00
  Speaker 1: All right, so we did the 14 of 18.
• 1:00:04
  Speaker 1: We talked about your Vasi.
• 1:00:07
  Speaker 1: Um, it's like I, I see people keep saying cheers to Sarah.
• 1:00:12
  Speaker 1: I'm going to say cheers to Sarah.
• 1:00:14
  Speaker 1: I look forward to that.
• 1:00:16
  Speaker 1: Say cheers to Sarah.
• 1:00:22
  Speaker 1: I look forward to the.
• 1:00:23
  Speaker 1: Uh, I look forward to the bus tour.
• 1:00:25
  Speaker 1: But, uh, I believe I'm going to be coming down the second or third weekend, a Friday, saturday, sunday of May.
• 1:00:32
  Speaker 1: Uh, I'll be down, so, uh, probably in the Louisville area.
• 1:00:37
  Speaker 1: So looking to meet up with you and Stacy along with.
• 1:00:45
  Speaker 1: There's a lot of stuff that I got to do 100%, a lot of stuff I got to do in that area.
• 1:00:49
  Speaker 1: But thanks for the glasses reference.
• 1:00:56
  Speaker 1: Did I put those?
• 1:00:58
  Speaker 1: Where did I put them?
• 1:00:59
  Speaker 1: There they are.
• 1:00:59
  Speaker 1: Let's try this now.
• 1:01:01
  Speaker 1: All right, does that work?
• 1:01:03
  Speaker 1: All right, there we go.
• 1:01:04
  Speaker 1: Let's just flip that around there, all right.
• 1:01:10
  Speaker 1: So anyways, um, I think this is a pretty good podcast promoting my home turf.
• 1:01:19
  Speaker 1: You should not have passed on that Middle West barrel pick.
• 1:01:32
  Speaker 1: I understand if you're in Gatlinburg, then you got to, but at the same time, anything you got a chance to do, matt, at Middle West, it's like Randy's just got it going.
• 1:01:44
  Speaker 1: Yes for sure, jack or Oleg.
• 1:01:57
  Speaker 1: Yes for sure, jack or Oleg.
• 1:01:58
  Speaker 1: Please write to me in Messenger and I'll talk to you.
• 1:02:03
  Speaker 1: I mean, he said he only understood half of it because he's Russian, but at the same time, that's what the translator is for you know, in Messenger, feel free to message me.
• 1:02:22
  Speaker 1: Anybody feel free to message me.
• 1:02:24
  Speaker 1: This has been a great podcast, had a lot of you know, had a really good time.
• 1:02:34
  Speaker 1: Thank you everybody for coming tonight.
• 1:02:36
  Speaker 1: I will end it on our podcast.
• 1:02:42
  Speaker 1: We got to do the audio podcast, but everybody on Facebook and YouTube feel free to stick around because I will stay around for a little bit, but I might.
• 1:02:52
  Speaker 1: It's 938.
• 1:02:53
  Speaker 1: I was thinking about 10 o'clock heading over to Gervasi tonight and talking to my guys over there, but I'll hang around till about 10 o'clock so I am going to finish up the podcast right now.
• 1:03:05
  Speaker 1: Thanks everybody for joining us tonight for this special podcast of Gervasi Spirits.
• 1:03:15
  Speaker 1: The distillery that is in it's basically my home football field, or bourbon field, five minutes from my house.
• 1:03:27
  Speaker 1: Fantastic, I'm going to be all in.
• 1:03:28
  Speaker 1: I've joined their distillers club.
• 1:03:31
  Speaker 1: I've.
• 1:03:32
  Speaker 1: You know, I'm all in and we've had our Christmas party there.
• 1:03:39
  Speaker 1: I know all the people love all the people.
• 1:03:41
  Speaker 1: They are part of the Scotchy Bourbon Boys family.
• 1:03:46
  Speaker 1: Also, remember our Scotchy Bourbon Boys fifth annual bus tour is booking right now.
• 1:03:54
  Speaker 1: Limited seats available right now.
• 1:03:57
  Speaker 1: I think at one point there's going to become a waiting list because a lot of people I gotta know if they're bringing a plus one.
• 1:04:06
  Speaker 1: The plus one's reserved, but there might come a thing.
• 1:04:10
  Speaker 1: So if you're contacting me and you want to come along, uh, I'll see what I can do.
• 1:04:16
  Speaker 1: To you know, eventually, work it all out.
• 1:04:19
  Speaker 1: But it's booked september 3rd, uh, the wednesday before kentucky bourbon festival.
• 1:04:24
  Speaker 1: Anybody that's going down?
• 1:04:26
  Speaker 1: Uh, you want to get down there tuesday?
• 1:04:28
  Speaker 1: Tuesday night, to you know, spend the night.
• 1:04:31
  Speaker 1: Then we start the bus tour 8 am at our place in the bardstown area, we we're going to drive up to Louisville, hit three to four different distilleries.
• 1:04:41
  Speaker 1: Lunch is going to be, you know, on, you know part of the whole thing.
• 1:04:48
  Speaker 1: And it's just fantastic time If your whiskey knowledge will go up and we have special pours.
• 1:04:55
  Speaker 1: Super Nash gets stuff from 70s, 80s, and then we've got allocated bourbon.
• 1:05:01
  Speaker 1: We bring it, we do it.
• 1:05:03
  Speaker 1: We're going to have two buses.
• 1:05:04
  Speaker 1: We're going to have each bus will have a host, but then on the way home we're switching buses.
• 1:05:11
  Speaker 1: So or the host will switch, but either way you're going to get all the pours.
• 1:05:15
  Speaker 1: It's a 50 minute drive from the bardstown area up to louisville and back, and then in between it's going to be wild.
• 1:05:23
  Speaker 1: So, super, looking forward to that.
• 1:05:26
  Speaker 1: Uh, great to have everybody on tonight.
• 1:05:28
  Speaker 1: Uh, wonderful.
• 1:05:30
  Speaker 1: So remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, glen Cairns and t-shirts, but also bourbon balls will be coming.
• 1:05:44
  Speaker 1: We're working on some Whiskey Thief ones right now and then, if you are interested, let me know.
• 1:05:51
  Speaker 1: I'll get you whatever you need.
• 1:05:53
  Speaker 1: Also, you can check it out on the website.
• 1:05:55
  Speaker 1: But remember also that we are on all the social media platforms Facebook, instagram, youtube and X Hopefully TikTok the next time, because it looks like it might be and then also Apple, iheart, spotify, all the major podcast formats.
• 1:06:13
  Speaker 1: We're on it and it doesn't matter whether you listen or watch us.
• 1:06:19
  Speaker 1: Remember here we go, comment, like, listen, subscribe and leave good feedback.
• 1:06:29
  Speaker 1: All right, everybody, remember good bourbon equals good times and good friends.
• 1:06:36
  Speaker 1: Drink responsibly, don't drink and drive, and make sure you live your life uncut and unfiltered, and the little Steve-o will take us out.
• 1:06:48
  Speaker 1: Hey, stefan from Romania, don't worry, we're not done way to the next whiskey bar.
• 1:07:07
  Speaker 2: Oh, don't ask why.
• 1:07:08
  Speaker 2: Oh, don't ask why.
• 1:07:22
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:07:30
  Speaker 2: I tell you we must die.
• 1:07:33
  Speaker 2: I tell you, I tell you, I tell you, we must die.