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Transcript

From Grain to Glass: The Art of Bourbon Hunting · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
  Speaker 1: Whether you are up for a farm-to-glass distilling experience on the Three Boys Farm in Frankfort, kentucky, or an out-of-this-world tasting experience in New Loo, you won't be disappointed.
• 1:16
  Speaker 1: At both locations there are barrel picks all day.
• 1:19
  Speaker 1: Every day are like none other.
• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: 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 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 2:29
  Speaker 1: We'll be, we do.
• 2:30
  Speaker 1: We're drinking every booze man.
• 2:31
  Speaker 1: We talk songs, but we're telling the truth.
• 2:33
  Speaker 1: Yeah, we're the Scotch and Burnin' Boys Racing to hell making some noise.
• 2:36
  Speaker 1: Yeah, we're the Scotch and Burnin' Boys.
• 2:38
  Speaker 1: We're here to have fun and we hope you enjoy.
• 2:40
  Speaker 1: We're here to have fun, yeah, yeah.
• 3:05
  Speaker 1: Welcome back to another exciting podcast of the Scotchy Bourbon Boys.
• 3:10
  Speaker 1: Tiny here tonight I'm by myself, so just everybody bear with me.
• 3:15
  Speaker 1: Last week I thought I was going to be by myself and then all of a sudden, out of nowhere.
• 3:23
  Speaker 1: Super Nashed in, but tonight I think ct and super nash are out of commission.
• 3:25
  Speaker 1: We're still whiskey is kind of on a sabbatical.
• 3:29
  Speaker 1: Hopefully he can enjoy, can join in sometime coming up.
• 3:33
  Speaker 1: So a couple.
• 3:34
  Speaker 1: But I'm going to tell you the sabbatical be over, coming up, because next week when we all get together, we are all going to be together, starting on thursday night with our bookers podcast where ct will be chiming in out of out of uh remote but we will have, hopefully, whiskey, super nash and myself all in uh studio and then, with that said, coming up and on our christmas party we're all attending that and our bourbon of the year and holiday podcasts on friday.
• 4:13
  Speaker 1: That'll all be going live where we're all going to be together.
• 4:16
  Speaker 1: So super excited for that, super excited for that.
• 4:19
  Speaker 1: Wwwscotchiebourbonboyscom, for all things Scotchie Bourbon Boys.
• 4:23
  Speaker 1: And then also we are on Facebook, instagram, youtube and X and all the major podcast formats Apple, iheart, spotify, anywhere you listen.
• 4:34
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• 4:40
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• 4:43
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• 4:46
  Speaker 1: So the feedback is really important.
• 4:50
  Speaker 1: Commenting is very important.
• 4:53
  Speaker 1: We appreciate all the comments on YouTube and on Facebook.
• 4:57
  Speaker 1: It's great Tonight.
• 4:59
  Speaker 1: We've got Walker in the comments already.
• 5:02
  Speaker 1: We've got Greg Schneider joining us for a little bit.
• 5:04
  Speaker 1: This is Ben what would you say?
• 5:08
  Speaker 1: Kind of an upsetting day, but I think I'm going to get.
• 5:15
  Speaker 1: I was going to talk bourbon hunting and I was going to talk the Heaven Hill grain to glass.
• 5:21
  Speaker 1: Let's go straight to the Heaven Hill grain to glass.
• 5:23
  Speaker 1: Let's go straight to the Heaven Hill grain to glass.
• 5:25
  Speaker 1: This product came out and I've got a little bit on it right here.
• 5:32
  Speaker 1: Let me check it out.
• 5:34
  Speaker 1: I don't know if I'm going to screen save it or I'm just going to look at it, but it works with.
• 5:42
  Speaker 1: So this is heaven hill grain to glass.
• 5:47
  Speaker 1: Kentucky straight weeded bourbon whiskey.
• 5:48
  Speaker 1: Each year, our master distiller works with x hybrid to select a new corn seed and varietal.
• 5:59
  Speaker 1: That corn seed varietal is proudly displayed on the label along with the unique mash bill that is different from our traditional weeded bourbon mash bill.
• 6:11
  Speaker 1: So this is different than their larceny and their old fits.
• 6:15
  Speaker 1: The first edition of heaven hill grain to glass straight weeded bourbon whiskey, aged for six years in the Rick House W3, on the third floor and fifth floors, it was bottled without chill filtration at 121 proof.
• 6:29
  Speaker 1: Corn seed varietal chosen for this release was 6158.
• 6:35
  Speaker 1: So that's what it is and it's funny because it's a new brand from Heaven Hill and it's a new brand from Heaven Hill and it's different and I would have thought people would have.
• 6:48
  Speaker 1: Price range is pretty good.
• 6:50
  Speaker 1: I'm pretty sure this was not in.
• 6:52
  Speaker 1: This was in the, I'm not mistaken, like seventy nine dollars at the distillery, so probably in the sixty nine, and for some reason there's a ton of it left.
• 7:04
  Speaker 1: And when we were there just this past not this, not tonight, but last week, thursday we were there for the holiday on the hill celebration and this was on the shelf everywhere and it just was not going off the shelf.
• 7:21
  Speaker 1: I don't know if they made a lot, or it's not or what.
• 7:25
  Speaker 1: Whatever it is, it doesn't seem to be as popular amongst collectors and I would have thought it would have been, but I think this is.
• 7:34
  Speaker 1: Uh, it was distilled in 2017, so it's six years.
• 7:39
  Speaker 1: It's 35 wheat, 52 corn and 13 malt.
• 7:45
  Speaker 1: It is, like they said, 121 proof.
• 7:50
  Speaker 1: And I wonder, if I can?
• 7:57
  Speaker 1: Since 1935, heaven Hill Distillery has been dedicated to crafting the highest quality Kentucky whiskey.
• 8:06
  Speaker 1: This led us to start at the very beginning Seed Each year.
• 8:18
  Speaker 1: Our master distiller, okay, partners with.
• 8:23
  Speaker 1: Yeah, so we already talked about that.
• 8:26
  Speaker 1: So there we go With this Beck's Hybrid.
• 8:30
  Speaker 1: So here we go.
• 8:34
  Speaker 1: I don't understand.
• 8:35
  Speaker 1: I've opened it.
• 8:36
  Speaker 1: It's a weeded.
• 8:37
  Speaker 1: I would think that this would have been just the same.
• 8:40
  Speaker 1: Oh wow, think that this would have been just the same.
• 8:44
  Speaker 1: Oh wow, that would have been just the same as any other heaven hill product.
• 8:49
  Speaker 1: I mean old fits, I mean these things get released and people.
• 8:52
  Speaker 1: You know heaven hill, 18 year william heaven hill, they keep coming up with massive amounts of different.
• 8:59
  Speaker 1: You know larceny, all barrel proof a1.
• 9:03
  Speaker 1: You know, it's just crazy.
• 9:05
  Speaker 1: And this is a barrel proof.
• 9:07
  Speaker 1: It's 121.
• 9:08
  Speaker 1: It seems to be right there.
• 9:12
  Speaker 1: Um, I'm going to tell you, in the glass, in this glass, this scotchy bourbon boy, glenn karen that's what you can get at wwwscotchiebermanboyscom.
• 9:21
  Speaker 1: It basically seems to do some.
• 9:26
  Speaker 1: The color is fantastic for a weeded, I mean, it's a dark amber cinnamon kind of color, I mean, and it's just clinging in that glass so spectacularly.
• 9:39
  Speaker 1: My fingers are greasy and then the legs are thick, so the viscosity looks fantastic on this.
• 9:48
  Speaker 1: Let's see.
• 9:50
  Speaker 1: So we got Malik on from France.
• 9:54
  Speaker 1: Cheers, malik, it's great to have you on.
• 9:56
  Speaker 1: We're tasting a little bit of this Heaven Hill grain to glass.
• 10:00
  Speaker 1: Now, walker, I'm going to decide in a little bit, uh, if I'm going to actually I don't know if I'm going to actually.
• 10:09
  Speaker 1: Uh, let's see you guys closer to 100 at the distillery.
• 10:16
  Speaker 1: The discounted it for the holiday on the hill.
• 10:19
  Speaker 1: Ah, so it was a discount on holiday on the hill.
• 10:24
  Speaker 1: All right, I did not know that.
• 10:25
  Speaker 1: All right, I like it.
• 10:27
  Speaker 1: I like it a lot.
• 10:29
  Speaker 1: 119.8 proof, less than 70.
• 10:31
  Speaker 1: Excellent barrel pick by the Fort Knox Commanders.
• 10:36
  Speaker 1: Ah, ah.
• 10:40
  Speaker 1: So the nose on this is fantastic.
• 10:44
  Speaker 1: It's six years old.
• 10:47
  Speaker 1: So I thought this.
• 10:50
  Speaker 1: Because they say grain to glass, I thought maybe this would be a this is a big boy nose of a barrel proof.
• 10:59
  Speaker 1: I'll barrel bash this.
• 11:10
  Speaker 1: I'm barrel bash that, all right.
• 11:11
  Speaker 1: So this segment is brought to you by the louisville old louisville whiskey company.
• 11:15
  Speaker 1: Uh, amin down there is doing a fantastic job.
• 11:19
  Speaker 1: Make sure, if you're in the the Louisville area, to check out the old Louisville Whiskey Company blending some great spirits, and it's a great tour that he does.
• 11:33
  Speaker 1: You get to taste right from the barrel.
• 11:35
  Speaker 1: It's fantastic, all right.
• 11:38
  Speaker 1: So, anyways, this Heaven Hill grain to glass, this is the weeded.
• 11:43
  Speaker 1: I mean it's really cool.
• 11:44
  Speaker 1: It actually says Kentucky straight weeded bourbon whiskey, which is funny because weeded isn't an actual.
• 11:51
  Speaker 1: The spell checker won't let you even do it.
• 11:54
  Speaker 1: You have to bypass it.
• 11:55
  Speaker 1: Weeded is not, it's a Kentucky straight wheat bourbon whiskey.
• 12:01
  Speaker 1: But the weed is kind of cool that we've made it a name.
• 12:04
  Speaker 1: The label's fantastic, it makes you think.
• 12:10
  Speaker 1: And the name grain to glass.
• 12:12
  Speaker 1: I mean, how can you go wrong?
• 12:14
  Speaker 1: On that Nice bottle, great cork, it's a real cork, it's a real cork.
• 12:21
  Speaker 1: On this nice wood top, I mean, presentation's fantastic folks.
• 12:26
  Speaker 1: And then, oh, just, the legs just last in there so long.
• 12:30
  Speaker 1: They're just sitting there right now.
• 12:32
  Speaker 1: All right, we're going to give it a taste.
• 12:39
  Speaker 1: Heaven Hill, larceny Cinnamon is there.
• 12:46
  Speaker 1: Wow, hmm, interesting, that's palate shock.
• 13:03
  Speaker 1: Right there.
• 13:03
  Speaker 1: Everything was barrel proof.
• 13:09
  Speaker 1: And that baby, the hug, was just almost like fire.
• 13:14
  Speaker 1: I'm warm.
• 13:16
  Speaker 1: If I was a little bit cold in my basement right now I'm totally, totally warm.
• 13:21
  Speaker 1: So I'm telling you, uh, I first experience I got, I you know I'm not going to say that that was negative, this is something it's.
• 13:37
  Speaker 1: It's that's going to be some good stuff, with more age, but with this very sweet on the front, with notes of leather and cinnamon.
• 14:01
  Speaker 1: Leather and cinnamon it sits on your tongue and you can taste the leather on your tongue, still on the mid palate.
• 14:12
  Speaker 1: But then Celestine says he's from France and he loves my channel or our channel.
• 14:21
  Speaker 1: So, thank, thank you, celestine, for watching.
• 14:23
  Speaker 1: Appreciate it.
• 14:24
  Speaker 1: Now mike is speaking.
• 14:27
  Speaker 1: Looks like russian walker.
• 14:29
  Speaker 1: Uh, I don't have that um 101 and 106 today.
• 14:34
  Speaker 1: So, randy, are we talking about?
• 14:38
  Speaker 1: Are you talking about the grain to glass?
• 14:40
  Speaker 1: Or are you talking about gregider's pick from Fort Knox?
• 14:46
  Speaker 1: That's what I'm getting confused on.
• 14:48
  Speaker 1: All right, oh yeah, all right.
• 15:13
  Speaker 1: 121 proof is everything.
• 15:14
  Speaker 1: So if you're a guy that likes a little bit of, uh, that leathery feeling or taste, just a little, it's little, it's, it's not bitter, but it's definitely my glove juice, my glove string, there's no doubt that that's.
• 15:25
  Speaker 1: It's the most definition of a leather I've ever tasted in my life.
• 15:31
  Speaker 1: I've gotten leather, but this one is okay and I like it.
• 15:35
  Speaker 1: Uh, randy, I agree there's some aspects of this.
• 15:38
  Speaker 1: That's still that most wheats don't.
• 15:42
  Speaker 1: Now, the wheat that I've been drinking, sipping on, that they introduced at Whiskey Thief is very cherry, where this is like replacing cherry with cinnamon, but it's not what your your normal.
• 16:45
  Speaker 1: You's not your normal.
• 16:47
  Speaker 1: Weeded bourbon it's different, but I like it too.
• 16:53
  Speaker 1: I'm going to say I like it.
• 16:54
  Speaker 1: There's an aspect of this at $1.21 right there, that is fantastic.
• 17:03
  Speaker 1: I wish I should have bought another bottle based off this, but I've been having this for a little bit.
• 17:08
  Speaker 1: I bought this in September at I believe I bought it right at Kentucky Bourbon Festival and, oh God, the nose is spectacular.
• 17:24
  Speaker 1: There's no.
• 17:24
  Speaker 1: All right, ah, all right, that is really good.
• 17:41
  Speaker 1: So Faux Proof Hunter is on from Mississippi.
• 17:46
  Speaker 1: This Heaven Hill grain to glass.
• 17:51
  Speaker 1: We got Randy Ford, we got Walker, we got Greg on.
• 17:55
  Speaker 1: I'm giving this.
• 17:58
  Speaker 1: This is an up.
• 17:59
  Speaker 1: So let's quick give this the old Louisville Whiskey Company barrel bashing segment of Heaven Hill grain to glass, kentucky straight weeded bourbon.
• 18:14
  Speaker 1: We are going to do it off the rating system, the barrel bash Scotchy Bourbon Boys barrel bashing rating system, which is based off of nose, body, taste and finish.
• 18:27
  Speaker 1: Four for the body and four for the nose.
• 18:30
  Speaker 1: Five can be applied to the taste and the finish and, if any, any specific category you can add one time, but up, up.
• 18:42
  Speaker 1: So if it's spectacular you could get 19 of 18.
• 18:48
  Speaker 1: I'm going to go off the nose on this one and the cinnamon and the strength of the nose.
• 18:56
  Speaker 1: Also the oak and the aspect of the barrel proof all shines through Reminds me of a cinnamony booker.
• 19:05
  Speaker 1: So if you're going to do that, that's even more crazy.
• 19:08
  Speaker 1: So I'm going to go with.
• 19:09
  Speaker 1: I'm a fan of cinnamon, so I'm gonna hit that baby with a four.
• 19:15
  Speaker 1: Four on the barrel bash there.
• 19:21
  Speaker 1: Now, if we go here on body, we go here and we're on the body.
• 19:32
  Speaker 1: I got to be able to do that.
• 19:35
  Speaker 1: I have no idea what's going on here, but he did a true crime and he's going to be joined.
• 19:41
  Speaker 1: Anthony should be joining us in a second.
• 19:43
  Speaker 1: It allows him to see and be a part and comment in Wow, wow, hopefully no idea what's happening there.
• 19:53
  Speaker 1: So love it in the glass.
• 19:59
  Speaker 1: The thickness, now 21 proof.
• 20:04
  Speaker 1: Damn, it's everywhere.
• 20:07
  Speaker 1: The body, this body, honestly, sweetness and everything.
• 20:13
  Speaker 1: I'm going to give this a four with a but up up five but up is earned on the body.
• 20:23
  Speaker 1: I mean seriously.
• 20:24
  Speaker 1: I mean body is the strength of this.
• 20:28
  Speaker 1: It's not a bad thing.
• 20:31
  Speaker 1: It really lets you taste this taste everywhere.
• 20:34
  Speaker 1: Wow, impressive.
• 20:38
  Speaker 1: For the price.
• 20:41
  Speaker 1: I don't understand that people should be going out and buying this.
• 20:43
  Speaker 1: I definitely like this more than I like larceny.
• 20:48
  Speaker 1: I definitely like this more than I like Larceny.
• 20:50
  Speaker 1: And there are some expressions of old fits that this is better, and there are some expressions of old fits that is better than this.
• 20:57
  Speaker 1: But now we're going to come to the taste.
• 21:04
  Speaker 1: This is really good.
• 21:11
  Speaker 1: Like I said, you've got leather mid-palate, you've got the cinnamon, you've got the sweetness.
• 21:17
  Speaker 1: It's like a red hot that you're dealing with.
• 21:21
  Speaker 1: So I like it, nice hug.
• 21:26
  Speaker 1: But I will say that when I'm looking for a weeded or whatever to compare this to, like a pappy or a weller, um, it's way different.
• 21:39
  Speaker 1: Oh, able, let's see what's going on.
• 21:42
  Speaker 1: Let's see One American and whiskey to join Sent a link where we can't join.
• 21:56
  Speaker 1: Oh, but you just joined.
• 22:00
  Speaker 1: Are you joined in, anthony, right now?
• 22:02
  Speaker 1: And Dylan?
• 22:03
  Speaker 1: So are you trying to?
• 22:08
  Speaker 1: Right now?
• 22:10
  Speaker 1: I'm not.
• 22:10
  Speaker 1: I wasn't set up to have you guys just join in through the video, through the.
• 22:14
  Speaker 1: I mean, there's a way I could send a link to the actual podcast.
• 22:20
  Speaker 1: You know the two where I could send a link to you to be on the Zoom meeting and come on to the podcast.
• 22:30
  Speaker 1: But right now I'm not set up on Face or YouTube for multiple people.
• 22:35
  Speaker 1: So it's just kind of like, if you want to, we're tasting the Heaven Hill grain to glass, weeded america, kentucky, straight weeded bourbon.
• 22:53
  Speaker 1: All right, so the taste out of five, I am going to say it's not complicated and it's not.
• 23:01
  Speaker 1: So it's.
• 23:02
  Speaker 1: I'm torn between, on the taste, I'm going to go three.
• 23:09
  Speaker 1: Now the finish, great finish.
• 23:16
  Speaker 1: It's long, delicious For a six-year bourbon.
• 23:22
  Speaker 1: This is so good, so sweet, and it's a long finish.
• 23:27
  Speaker 1: So I'm going to go to.
• 23:29
  Speaker 1: I'm going to go on the finish.
• 23:35
  Speaker 1: I'm going to go with a four.
• 23:36
  Speaker 1: So I believe we were nose Gosh, walker, what did I give the nose?
• 23:56
  Speaker 1: Oh, my god, I'm gonna go with walker.
• 24:04
  Speaker 1: Seriously, was yesterday your birthday?
• 24:06
  Speaker 1: That is some crazy crap.
• 24:08
  Speaker 1: I don't know how I missed that.
• 24:10
  Speaker 1: Happy birthday, brother.
• 24:11
  Speaker 1: Uh, the nose.
• 24:15
  Speaker 1: So, walker, what did I give the nose?
• 24:17
  Speaker 1: Did I give it a three or four?
• 24:18
  Speaker 1: I remember giving the body a five and I remember five.
• 24:22
  Speaker 1: I think it was a four.
• 24:23
  Speaker 1: But um, all right, I'm going to say four, five, which is nine, and then it pulled a three, 10, 11, 12, and a four, which puts you at 16 and 18.
• 24:42
  Speaker 1: So we're right around there.
• 24:44
  Speaker 1: So 16 out of 18 is not bad.
• 24:47
  Speaker 1: Thank you, stacy.
• 24:49
  Speaker 1: Thank you.
• 24:50
  Speaker 1: So we're 16 of 18 on this, and it's spectacular.
• 24:53
  Speaker 1: I I don't understand its, its availability, I would think you would be able to pull way more.
• 25:00
  Speaker 1: This should be if you're in the, if you're at heaven hill, and this is on the.
• 25:05
  Speaker 1: This weeded is on the shelf.
• 25:07
  Speaker 1: This is the uh x6158 brain to glass kentucky straight weeded bourbon 16 of 18.
• 25:17
  Speaker 1: Uh, scotchy bourbon boys barrel bash.
• 25:20
  Speaker 1: So there you go on that now real quick.
• 25:27
  Speaker 1: Greg Schneider is on tonight and I consider Greg an extremely personal friend, even a brother.
• 25:37
  Speaker 1: Greg and I when Greg helped us start the podcast, when we were starting this podcast, greg took me and Young Nose and Xavier under his wing and young nose and Xavier under his wing.
• 25:48
  Speaker 1: I mean even when there was a night when, after we were done with the live and he had chimed in and we called him direct and seriously, honestly, we called him direct and he was passing a kidney stone and he still talked to us at his kitchen table and we were I mean and he still talked to us at his kitchen table and we were I mean just the time that greg has put in to explain maturation of barrels and how important the barrel can be and the amount of detail after working at the cooperage for brown foreman as their head of their cooperage department for eight years.
• 26:28
  Speaker 1: How, with the brand chicken cock brand, he was using those barrels and making barrels.
• 26:36
  Speaker 1: Initially he was able to pick barrels but eventually he got into making the barrel perfectly.
• 26:43
  Speaker 1: Now there's a couple years that he did this and this stuff is starting to come to the shelf.
• 26:49
  Speaker 1: But, uh, the news that we got today is that at the end of the year the end of this year, which is what today's the 20th or the 19th, so 12 days he will no longer be employed by grainrain and Barrel Spirits, which is the company that had used and hired him to bring back the Chickencock brand.
• 27:21
  Speaker 1: Now we just kind of went through this a little bit.
• 27:24
  Speaker 1: Just kind of went through this with Alan Bishop leaving the Spirit of French Lick, and for me Alan Bishop was the Spirit of French Lick.
• 27:38
  Speaker 1: I don't know how they're going to evolve into anything without him.
• 27:44
  Speaker 1: They're trying.
• 27:45
  Speaker 1: I'm willing to, because the Spirit of French Lick was initially, with Allen, bought such a support system from being our first sponsor.
• 27:56
  Speaker 1: They still are our sponsor, but I really don't know yet what's going on, and when I went to pick up our barrels it was so different without Allen.
• 28:06
  Speaker 1: There.
• 28:06
  Speaker 1: There's stuff that we were maturing, he was maturing and we were tasting and he had so many different barrels to taste through and when we'd go there he'd ask our opinions and whatever.
• 28:18
  Speaker 1: And now the ownership doesn't even know what they got aging.
• 28:23
  Speaker 1: They don't know what's in there and not the way that Alan.
• 28:27
  Speaker 1: I mean there's stuff that I'm sure since Alan left in March that has been aging and is probably gone too far.
• 28:36
  Speaker 1: We knew it was close and it's gone too far Now Greg.
• 28:40
  Speaker 1: On the other hand, I mean for every single.
• 28:42
  Speaker 1: I mean this man has learned from the best in the industry Jimmy Russell, booker, elmer T Lee.
• 28:53
  Speaker 1: He was in the industry when these men were reviving the bourbon industry back to where it is today and he understood what they did and what bourbon means to people, the reason why people go out on the road in the spirits industry to sell spirits such as bourbon, like why did Booker tour around the country talk about the bourbon, talk about what he was doing?
• 29:24
  Speaker 1: Why does Fred and Freddie do dinners and tastings and stuff like this?
• 29:30
  Speaker 1: Because, quite frankly, whiskey and bourbon tastes better when you're tasting it with the people that you get to know and love and if you know, if you, they become your friends, the people who make it makes the bourbon taste even better.
• 29:48
  Speaker 1: It's the camaraderie the bourbon taste even better.
• 29:51
  Speaker 1: It's the camaraderie.
• 29:52
  Speaker 1: The bourbon is the glue of industry that depends on people using it for the best of times.
• 30:07
  Speaker 1: The best of times whether it be the best of time of the day or the best of time of the week or the best of time of an epic, like our Christmas party.
• 30:21
  Speaker 1: The bourbon is the reason to get together, because we're the Scotchie Bourbon Boys and the whiskey.
• 30:27
  Speaker 1: But the people are why you want to get together.
• 30:33
  Speaker 1: And when you're with friends and family and you're close and everybody appreciates good bourbon and whiskey, everything is accentuated your, your taste buds, your, your factories, you know glands, everything.
• 30:50
  Speaker 1: It's just at a higher level because, one, you're having a good time and two, so, good quality bourbon and whiskey is important, but it just.
• 31:04
  Speaker 1: This is how.
• 31:06
  Speaker 1: Let's take it to another level.
• 31:08
  Speaker 1: And Booker knew that if you went out and met everybody and you showed them that you had good whiskey and you had a connecting moment with them, to tie them with Booker, his personality, his uniqueness with the whiskey, when you went to make your decision of so many on the shelves, you're going to pick Booker's or you're going to pick Knob Creek, whatever the heck that's what it's about.
• 31:38
  Speaker 1: Because most people who are just average connoisseurs, when they walk in they might've been influenced by an Evan Williams commercial.
• 31:47
  Speaker 1: Right now you see an Evans Williams commercial, you see Crown, and so I think right now you're probably selling a lot of Crown because I see a lot of those commercials.
• 31:55
  Speaker 1: Those are what you remember when you walk in.
• 31:58
  Speaker 1: Now, what you sell at bars, put on their shelves because whiskey is a 50-50 proposition half of it sold retail and half of it sold wholesale to bars and restaurants.
• 32:14
  Speaker 1: Because it's this the bars and restaurants can influence what people buy off the shelf.
• 32:21
  Speaker 1: So what kind of time people are having at a bar or a restaurant can influence what they buy when they're at the liquor store and they want to have a good time with their friends.
• 32:31
  Speaker 1: So the essence of this industry is the people and their personalities who represent the brands and make the whiskey.
• 32:44
  Speaker 1: I will tell you, freddie johnson is not a distiller of buffalo at buffalo trace.
• 32:48
  Speaker 1: He doesn't distill anything.
• 32:49
  Speaker 1: Harlan wheatley is the master distiller at Buffalo Trace.
• 32:50
  Speaker 1: He doesn't distill anything.
• 32:51
  Speaker 1: Harlan Wheatley is the master distiller and Drew Walker you can help me on that one, but Drew is their blender and Mayville, drew, mayville is their blender.
• 33:03
  Speaker 1: So you've got a blender and whatever.
• 33:05
  Speaker 1: But Freddie Johnson is the brand ambassador who goes out and explains to people why whiskey is so bourbon is so good, and that's why one of the reasons why buffalo trace does so well.
• 33:20
  Speaker 1: Same thing with yellowstone and you're talking about steven fonte or you're talking about bernie lubbers at heaven hill, what we were drinking tonight.
• 33:28
  Speaker 1: These people are able to not sell you but explain to you what quality whiskey can do, how it can enhance your life.
• 33:43
  Speaker 1: And this is very important that so many people out there you know they're all out there doing this and this is why people choose Yellowstone, buffalo Trace, heaven Hill off the shelf.
• 34:01
  Speaker 1: Why they do it?
• 34:02
  Speaker 1: Because they understand to get together with your friends and having a good time and what to get together with your friends and having a good time and what relaxing and having a few pours with somebody means.
• 34:14
  Speaker 1: So this is why, when I started in this industry, what I love so much but now that we've been in it and I've been doing, you know, really kind of 2019 is when we started to get into it, but 2018 is when we started this.
• 34:29
  Speaker 1: You know the Scotch and Bourbon Boys group over the summer and before and eventually we started the podcast.
• 34:35
  Speaker 1: I will tell you the same thing with the podcast, two members that were very, very dear friends of mine are now gone.
• 34:42
  Speaker 1: They're no longer dear friends of mine.
• 34:44
  Speaker 1: Not that Young knows anything.
• 34:48
  Speaker 1: His life evolved and changed when he moved away.
• 34:50
  Speaker 1: That Young knows is anything.
• 34:52
  Speaker 1: His life evolved in chains when he moved away and, as everybody knows probably, xavier and I have had a dispute.
• 34:56
  Speaker 1: I don't have a dispute, but he has a dispute and it wasn't never resolved or never even given a chance to be resolved.
• 35:02
  Speaker 1: So that makes me sad.
• 35:04
  Speaker 1: But the Scotchy Bourbon Boys has evolved with that.
• 35:07
  Speaker 1: You have CT and Supernaturalals there almost from the beginning, and whiskey.
• 35:14
  Speaker 1: There might be more changes in the future, because I intend to do this because of what I love about the industry and what I love about bourbon.
• 35:21
  Speaker 1: But what I will say to you is that when alan bishop moved on to 39 years old, moved on on from French Lick and has gone to Old Homestead where he's much happier and he's making good whiskey and ownership there is.
• 35:37
  Speaker 1: He has part ownership in the actual distillery.
• 35:41
  Speaker 1: He's back with Jolie Kasperzak and they, I guarantee you, they built a distillery for him instead of him manipulating some equipment to make what he made.
• 35:54
  Speaker 1: Running a still is magical.
• 35:57
  Speaker 1: That is a technical thing, but we have there's so many what would you say variables, and if you understand the variables you can get some really, really good stuff out of it.
• 36:08
  Speaker 1: But when it comes to him leaving the French leg, it's not the same to me anymore.
• 36:15
  Speaker 1: I don't know how I can.
• 36:17
  Speaker 1: He left Justin Whaley and he's gone now, and so what little bit he tried to save the brand.
• 36:30
  Speaker 1: I don't know what the brand's going to be, but without Alan there it feels like a shell to me.
• 36:35
  Speaker 1: And I know they have a lot of good of all of his whiskey and a lot of good whiskey, and they know what it's supposed to taste like.
• 36:41
  Speaker 1: So the main brands I think they can keep going.
• 36:43
  Speaker 1: We'll see as far as they go.
• 36:47
  Speaker 1: And then, from the standpoint of what just happened today, the fact that Greg will no longer be associated with chicken cock whiskey saddens me the same way.
• 36:57
  Speaker 1: I wish Greg all I mean.
• 37:01
  Speaker 1: I understand Greg, but you know Alan's 38.
• 37:03
  Speaker 1: Greg, you're a little bit older than me and you know we love whiskey, whiskey, and I guarantee you're gonna keep going.
• 37:12
  Speaker 1: But to do it again it has to be an endeavor that you know.
• 37:17
  Speaker 1: You gotta love making whiskey and I think you do have that passion and everything to keep going and hopefully an opportunity comes around quickly.
• 37:26
  Speaker 1: I think it will, because once everybody knows what's going on, in your availability there's so many places that you could catch on or help out or do what you do.
• 37:37
  Speaker 1: But you know, the Chicken Cock brand is so different because you took them from through the main parts, from through the main parts, and I think it's kind of crappy that the hard work is done by you.
• 37:57
  Speaker 1: That had to be done.
• 37:58
  Speaker 1: You had to distill, you had to taste through everything, these aging barrels.
• 38:02
  Speaker 1: You've done all the hard work and then you put boots on the ground so people could meet you and understand your passion for making whiskey and it's all in there.
• 38:15
  Speaker 1: But when that small batch that goes up on the shelf gets blended with those barrels that came off the side of the mountain, you're not going to be there blending them and I don't care at that point because you should be.
• 38:34
  Speaker 1: But the fact that the company has decided to move on and go some other direction based off of it's upsetting to me Now.
• 38:45
  Speaker 1: I mean I don't think I could ever set foot in the tasting room in Barks Town.
• 38:50
  Speaker 1: I think at one think I could ever set foot in the tasting room in Barks Town.
• 38:54
  Speaker 1: I think at one point I could see not.
• 38:57
  Speaker 1: I mean, we have pushed and pushed this brand and in Ohio we've been very successful.
• 39:04
  Speaker 1: A lot of people have seen my podcast.
• 39:06
  Speaker 1: They know what Chickie Cock they have Chickie Cock whiskey.
• 39:09
  Speaker 1: It's on the shelf here in Ohio.
• 39:10
  Speaker 1: It has brand recognition.
• 39:13
  Speaker 1: But everybody should know that if drags pulling away and being pulled away and have you going a different direction, he saved this brand.
• 39:23
  Speaker 1: He's taken poor choices by the company and he's made them better and better.
• 39:32
  Speaker 1: I can't do that right now, so, anyways.
• 39:38
  Speaker 1: So just, I can't do that.
• 39:44
  Speaker 1: No, it's that later.
• 39:47
  Speaker 1: Yeah, I got to watch this and keep going, so I'm going to.
• 39:53
  Speaker 1: I don't even know what I'm going to do with what I got.
• 39:57
  Speaker 1: We love you.
• 40:01
  Speaker 1: I mean seriously, walker, that you have one of the last signed bottles of chicken cock that will ever be signed by Greg while he was employed by the company.
• 40:15
  Speaker 1: I mean, when you think about that, that's just kind of crazy, right, I think it's crazy.
• 40:24
  Speaker 1: Anyways, but what I'll say is it's been a Green Bay Packer fan for a long time.
• 40:30
  Speaker 1: But what I'll say is it's been a Green Bay Packer fan for a long time and you understand that you have different eras of players.
• 40:38
  Speaker 1: When you're a kid, you're watching older players.
• 40:39
  Speaker 1: When you're a teenager, you're watching your peers that were in school right before you.
• 40:47
  Speaker 1: And then, when you're in your 20s, you're watching players that are the same age as you.
• 40:51
  Speaker 1: Sometimes you even know people from who you went to school that's playing.
• 40:54
  Speaker 1: Then you get a little older and then you're watching and you're the same age as a veteran.
• 41:00
  Speaker 1: And then you're watching at your same age as some of the greatest that play until their 40s, which is so few.
• 41:07
  Speaker 1: And then now you're older and you know you used to.
• 41:12
  Speaker 1: You know you could apply like well, it would be cool if I could play.
• 41:15
  Speaker 1: Now I'm at the point with this or love watch.
• 41:20
  Speaker 1: It's like watching my kids play, and it all has different perspectives, but it's the same thing.
• 41:27
  Speaker 1: The team that won it in the 90s.
• 41:29
  Speaker 1: It wasn't the same team that won it in 2010, 2011.
• 41:34
  Speaker 1: And this team is different and I found and I did not think this the brands that survived.
• 41:40
  Speaker 1: Those brands survived with different teams.
• 41:43
  Speaker 1: It's like cheering for a sports team, you know.
• 41:48
  Speaker 1: Thanks, dan for watching, really appreciate it.
• 41:50
  Speaker 1: Thanks for telling us and participating tonight.
• 41:52
  Speaker 1: Have fun on the.
• 41:52
  Speaker 1: Thanks, dan, for watching, really appreciate it.
• 41:53
  Speaker 1: Thanks for telling us and participating tonight.
• 41:54
  Speaker 1: Have fun on the trail.
• 41:55
  Speaker 1: But you know it's crazy at this point it's just a little bit.
• 42:01
  Speaker 1: Now I don't, I'm going to be.
• 42:03
  Speaker 1: I'm friends with Greg.
• 42:04
  Speaker 1: I mean it'll be fun because at this point when I go to his house, pretty much I would say there's a lot more different whiskeys on the table than there was before, because before there was a lot of chicken cock at greg's house and we enjoyed that.
• 42:19
  Speaker 1: It's what he made.
• 42:21
  Speaker 1: It is.
• 42:22
  Speaker 1: I will be interested to see exactly, greg, how you can, how you evolve your brand of what you made and what you have and what, where you go.
• 42:34
  Speaker 1: I mean, although there's a divorce happening, you still the whiskey's, still your kid it's just being raised by, if it's a divorce, another stepmom, step stepdad or whatever the hell.
• 42:51
  Speaker 1: Anyways, it would be nice to think that maybe someone could come in there and save that, but I honestly, based off of what I've seen before, I don't think anybody's coming in to save anything.
• 43:00
  Speaker 1: It's going to be rough and without you being a part of it, what little chance I think they had to survive, based off of the business model that they set up.
• 43:10
  Speaker 1: They no longer have it.
• 43:11
  Speaker 1: So it's pretty much, in my opinion, it'll be over.
• 43:13
  Speaker 1: Time will tell and we will see.
• 43:16
  Speaker 1: But I can guarantee you Tyler, I think, is still there and I respect Tyler, tyler's great, but even some of the stuff that we're able to get to promote, I don't think Greg's not involved.
• 43:31
  Speaker 1: I'm not that interested in promoting.
• 43:32
  Speaker 1: I mean, greg was and is Chicken Cock and if he's not there it's not.
• 43:37
  Speaker 1: It's false advertising, what it is.
• 43:39
  Speaker 1: I don't see how you can spend five straight years promoting and putting Master Distiller on the trail, making videos, making that pictures and Facebook posts and everything about the greatness of Greg Schneider, and then over very, very, very little funny we are talking.
• 44:02
  Speaker 1: It's ridiculous, in my opinion.
• 44:04
  Speaker 1: I don't know the exact whatever.
• 44:05
  Speaker 1: All greg was looking for is s quo and they didn't want to give him s quo and it's not fair.
• 44:11
  Speaker 1: So over that they're willing to end the brand.
• 44:15
  Speaker 1: So so be it, because this world that's one thing I know about this world isn't fair.
• 44:19
  Speaker 1: What I do know is, greg schneider is a great friend, and so is alan bishop, and they won't stop being my friends and I just look forward to the future.
• 44:27
  Speaker 1: Starting over is always, you know, as you get older it's something, but you know what I'm looking forward to the ride, because that's what's always on this part, is the ride All right.
• 44:38
  Speaker 1: So, anyways, let's talk bourbon hunting.
• 44:41
  Speaker 1: So that's, you know, that's what you're all here for, anyways, bourbon hunting.
• 44:43
  Speaker 1: So that's you know, that's what y'all, what you're all here for.
• 44:45
  Speaker 1: Anyways, bourbon hunting.
• 44:46
  Speaker 1: So, initially, superash is coming in.
• 44:49
  Speaker 1: He usually comes in.
• 44:50
  Speaker 1: I would say he would have come in last week and that was a normal time.
• 44:53
  Speaker 1: This year he's coming in the week after, and thursday and friday, after, uh, christmas, which would be the 26th and the 27th and then the 28th, we're driving down to Kentucky and I'll be back home on the 29th, but it's gonna be a blast, really good time.
• 45:08
  Speaker 1: Uh, matt, bad news, uh, I don't know if I'm gonna be able to come off you and that's gonna have to do what you guys got to do.
• 45:15
  Speaker 1: Um, I'm gonna try and swing it.
• 45:17
  Speaker 1: I'm gonna try, but uh, I was informed with grandkids here on Thursday and my wife and she and I'd taken off and I told her but she misconstrued what was going on.
• 45:30
  Speaker 1: So who knows, we'll see.
• 45:32
  Speaker 1: But the bourbon hunting thing was done and taught to me by Super Nash.
• 45:36
  Speaker 1: Super Nash initially was why Super Nash is because he hunted for us.
• 45:40
  Speaker 1: I didn't even know about half the stuff that he would get us.
• 45:43
  Speaker 1: He'd send up samples, he'd send bottles and we would review them on the podcast.
• 45:47
  Speaker 1: He's the supplier of the bourbon that we did all of our podcasts.
• 45:54
  Speaker 1: We were able to get into this stuff.
• 45:56
  Speaker 1: Then, I think about four years ago, he came up and he showed me what you had to do.
• 46:02
  Speaker 1: Hannah showed me what you had to do.
• 46:06
  Speaker 1: Hannah showed me what you had to do and what you had to do and how to hunt and realistically, hunting is a patient, patient game that I play.
• 46:22
  Speaker 1: Now the first thing you should do when you're hunting is get to know the people at your local liquor store on a friendly basis and it's easy.
• 46:33
  Speaker 1: When you walk in, you ask them some questions, you're respectful to them, because the one thing that most liquor store owners or managers or cashiers not like is flippers and we're going to talk about flippers in a couple weeks.
• 46:48
  Speaker 1: But flippers are rude, they're aggressive.
• 46:52
  Speaker 1: They come in, they're disrespectful and all they're looking for.
• 46:57
  Speaker 1: They're not drinkers, they don't love it, they're just looking for the bottle because they know they can make money off it.
• 47:01
  Speaker 1: So if you talk to the cashier or you talk to the manager or you talk to the liquor store owner about bourbon and supernation, you know he'll come to it and the liquor store owner will know it's supernation before you know it.
• 47:15
  Speaker 1: He's in the back and the liquor store owner specials cashes out and they're having a cigar and a whiskey and you know this has happened more times than not.
• 47:24
  Speaker 1: So being respectful to people that you want to get your bourbon from or your whiskey from or your allocated stuff is the first step.
• 47:31
  Speaker 1: So you've got to have a place close to you that you're going to go to get your vodka, where you buy most of your beer, wine, alcohol.
• 47:38
  Speaker 1: Okay, the first thing to do is, while you're in there, always talk to the people and see what's going on.
• 47:44
  Speaker 1: What ask them?
• 47:46
  Speaker 1: Uh, what's been?
• 47:46
  Speaker 1: What's been dropping, what's been when?
• 47:49
  Speaker 1: When is your drop?
• 47:51
  Speaker 1: Your stores get deliveries at all different times of the week because, as the state distributes, on tuesday you can't.
• 47:56
  Speaker 1: There's 200 different locations in the state of ohio and they cannot hit them all on the same day, so everybody's getting in on the same day.
• 48:04
  Speaker 1: So here in the state of Ohio people get on Monday.
• 48:07
  Speaker 1: That's when you get the feeling of what's going to be released because it got released on Monday.
• 48:12
  Speaker 1: So that's the first part of Bourbon Hunting 101.
• 48:15
  Speaker 1: Find out the place where you buy your bourbons.
• 48:19
  Speaker 1: Drop date or delivery drop date.
• 48:22
  Speaker 1: Now, in a lot of cases some will hold off until the next morning but when it comes in they know what they got.
• 48:30
  Speaker 1: Now in the state of Ohio, when it comes in, some of the stuff that's not allocated, like barrel picks through the state of Ohio have to go out on the 8th.
• 48:38
  Speaker 1: The giant eagles throughout the state of Ohio all dump on Saturdays.
• 48:46
  Speaker 1: So it used.
• 48:47
  Speaker 1: It used to be a line which I could never participate because I work 6 am to 4 pm and those like liquor store open at nine and those liquor stores basically are open at nine and I'm working and I get in line but I'd have to leave.
• 48:58
  Speaker 1: Uh, really good stuff.
• 49:01
  Speaker 1: I always thank them and I know.
• 49:02
  Speaker 1: Yeah, so if you get to know your guy and the date, then it's key on their drop dates to wait in line, some get in line and then you're in line.
• 49:15
  Speaker 1: You're in line because you love bourbon and you love people.
• 49:20
  Speaker 1: Lines or scotchy bourbon boys have levels.
• 49:22
  Speaker 1: I met lots of people, especially at my liquor store.
• 49:25
  Speaker 1: People at my liquor store are my friends now Spanky.
• 49:29
  Speaker 1: You know, derek, just, there's certain people that I had poors in the parking lot afterwards.
• 49:35
  Speaker 1: We all get what we want.
• 49:37
  Speaker 1: We all respect each other and sometimes people are getting there the night before and spending the night.
• 49:42
  Speaker 1: Everybody's sharing a little bit of this, a little bit of that.
• 49:45
  Speaker 1: It's just a good time.
• 49:50
  Speaker 1: And for me, I also hand out all my scotchy provides cards and people that love the podcast listen and uh, usually if I hand out any cards, new people at line I get 10 people checking out.
• 49:58
  Speaker 1: So it's really a cool thing.
• 49:59
  Speaker 1: So that's the next.
• 50:01
  Speaker 1: You want to wait and then you wait in lines.
• 50:03
  Speaker 1: Through lines you find the people who know a lot about bourbon and they know a lot about the time period when things drop.
• 50:11
  Speaker 1: Now, when you're new to bourbon and you're hunting, size is the limit.
• 50:14
  Speaker 1: Man, you're excited, you got a large new barrel pick.
• 50:16
  Speaker 1: You're excited, you got a large new rag barrel pick.
• 50:19
  Speaker 1: You're excited about a Colonel Taylor, small batch, you're excited about everything new that you're getting, but you get a couple of years and you get them.
• 50:31
  Speaker 1: It's really really kind of cool.
• 50:33
  Speaker 1: But you know, I love stag.
• 50:34
  Speaker 1: I get a stag, I get enough stag.
• 50:35
  Speaker 1: And then what's the limit for me?
• 50:37
  Speaker 1: Depending on what it is, I'll keep three or four.
• 50:42
  Speaker 1: Same thing with Taylor.
• 50:43
  Speaker 1: I want to always have three or four because they're great gifts.
• 50:46
  Speaker 1: And I've even had it where a woman's husband loves and can't get Blantons.
• 50:53
  Speaker 1: He thinks he can't get Blantons.
• 50:55
  Speaker 1: You know, and ask me I've gotten that for our banker.
• 50:58
  Speaker 1: She's an older lady.
• 51:02
  Speaker 1: I've gotten Blantons for her in the past.
• 51:03
  Speaker 1: So getting Blantons and picking up Blantons is that you don't have to wait to go to Buffalo Trace and get out of jail down there, but you've got it here.
• 51:09
  Speaker 1: So when someone asks, you can buy them.
• 51:11
  Speaker 1: But those Blantons need to tell their beauty, something that people want and want to give as gifts so that they can get.
• 51:17
  Speaker 1: So that helps too, because when you help somebody out in this awesome urban community, that someday they might help you out, and that's how this works.
• 51:29
  Speaker 1: Uh, a local radio, uh, station wkrq stands there in the morning.
• 51:35
  Speaker 1: The local morning show radio has been on the podcast a couple times.
• 51:38
  Speaker 1: The other day we were just talking and I hadn't gotten him tonic album or cd that I got and when I had wanted a radio station back in Wisconsin and he's a huge time fan so I wanted to get him that.
• 51:48
  Speaker 1: But he texted me and asked if I could get Eagle Rare and he would pay for the bottle.
• 51:54
  Speaker 1: And I'm like, if he came in, I'm like I don't need payment.
• 51:56
  Speaker 1: I got Eagle Rare.
• 51:57
  Speaker 1: I've got four of them.
• 51:59
  Speaker 1: This one he said it was okay to be open.
• 52:00
  Speaker 1: It was just open a little bit because a lot of the stuff I just drink and I and we had a good time and picked up the bottle and that's just how it works.
• 52:07
  Speaker 1: But down the line, you don't know you might be able to do, we're friends.
• 52:12
  Speaker 1: I mean, that's it getting to know each other.
• 52:14
  Speaker 1: That would never have happened if it wasn't for burnin whiskey.
• 52:18
  Speaker 1: I don't think I would have ever had a reason to be him on a podcast now.
• 52:24
  Speaker 1: Now I'm getting to know him.
• 52:25
  Speaker 1: He's a totally cool guy.
• 52:26
  Speaker 1: It's just how it works.
• 52:31
  Speaker 1: I've been hunting it.
• 52:31
  Speaker 1: I'm always hunting.
• 52:33
  Speaker 1: You can win mine on Saturdays.
• 52:35
  Speaker 1: You can know drop dates at your store what's allocated and what's not, here in the wild.
• 52:42
  Speaker 1: Sometimes you wonder how it's not allocated and you're just there.
• 52:45
  Speaker 1: You're always going to get something, but you're not supposed to get everything.
• 52:49
  Speaker 1: When you're burning something, for instance, I believe at one point a Pappy 15, I will be able to obtain, and I'm always looking, but it doesn't happen.
• 53:02
  Speaker 1: You've got to wait for it.
• 53:04
  Speaker 1: And that's kind of how I am.
• 53:05
  Speaker 1: If I've got four small batch tailors and I'm fifth in line and everybody's there for a small batch tailor, I'll leave it go.
• 53:13
  Speaker 1: I don't need that much.
• 53:15
  Speaker 1: I want someone else to have it.
• 53:16
  Speaker 1: But when we're out and about and we're talking to the mess distillers, we learn about all the distillery releases.
• 53:23
  Speaker 1: So that's another way to get bottles in your money Just when you go to Kentucky.
• 53:29
  Speaker 1: Any time you're in Kentucky, your money should be spent from about when the distillery opens.
• 53:33
  Speaker 1: It opens at 10.
• 53:34
  Speaker 1: You want to be there about 9 and see what they have to be released.
• 53:37
  Speaker 1: I mean, this year I obtained two bourbons when I spent night in the barging lot of my liquor store.
• 53:47
  Speaker 1: I was able to obtain a GH Taylor barrel proof which I hadn't alluded to ever.
• 53:50
  Speaker 1: I also was able to obtain, finally, brent Elliott's, and this was at Kentucky Bourbon Festival.
• 53:56
  Speaker 1: When we were there, brent Elliott's 24 small select I was able to finally get this.
• 54:02
  Speaker 1: I hadn't been able to get something I wanted to do I want.
• 54:05
  Speaker 1: So, although it's up for bourbon of the year and it's dropping fast, it's a delish bottle that I'm willing to share once they're open.
• 54:14
  Speaker 1: You can share them, folks, because you don't want to evaporate.
• 54:16
  Speaker 1: So that's how I look at bourbon hunting.
• 54:21
  Speaker 1: If you know, uh Taylor Rye, but it's not barrel proof, it's just H Taylor Rye.
• 54:26
  Speaker 1: I know that's Saturday, I'm thinking about it, I think.
• 54:30
  Speaker 1: I think that H Taylor Rye Nash might ask my guy.
• 54:41
  Speaker 1: He was like I want it and I was able to get a sample off of it, but we'll see.
• 54:47
  Speaker 1: There's a lot this weekend.
• 54:51
  Speaker 1: All right, everybody, depending on the release and rules, you may have to spend the night in the parking lot, for heaven.
• 55:00
  Speaker 1: Yes, sometimes when you're hunting you have to spend the night.
• 55:02
  Speaker 1: Well, I didn't have to spend the night, walker.
• 55:04
  Speaker 1: You guys spent the night when we went to Feroz.
• 55:07
  Speaker 1: We slept and got there about, I want to say, 3.30.
• 55:13
  Speaker 1: And then we had our ticket at 4.45, I think, and then went back and went back.
• 55:20
  Speaker 1: So we didn't have to spend the night, just depends.
• 55:22
  Speaker 1: Super Saturday here in Ohio is a blast.
• 55:25
  Speaker 1: We didn't have to spend the night.
• 55:26
  Speaker 1: Sometimes, you know, just depends.
• 55:26
  Speaker 1: I've seen Saturday here in Ohio is a blast and it's fun to spend the night.
• 55:28
  Speaker 1: I mean, honestly, it's a pig-gating in the middle of the night There'll be, you know, you know, 10 o'clock in the morning.
• 55:34
  Speaker 1: Everybody's talking, talking about fun things.
• 55:37
  Speaker 1: So that's what we're looking at.