Latest / The Scotchy Bourbon Boys / Bourbon Adventures: Discoveries, Tastings, with Bardstown Bourbon Co Discovery Series 12, Plus Holiday Bourbon Gift Ideas

Transcript

Bourbon Adventures: Discoveries, Tastings, with Bardstown Bourbon Co Discovery Series 12, Plus Holiday Bourbon Gift Ideas · 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 At both locations.
• 1:18
  Speaker 1: Their barrel picks all day, 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.
• 2:24
  Speaker 2: Remember to always drink responsibly.
• 2:24
  Speaker 2: Never drink and drive and live your life uncut and unfiltered.
• 2:21
  Speaker 2: We'll be right back.
• 2:20
  Speaker 2: We are what we do.
• 2:18
  Speaker 2: We're drinking every beer.
• 2:16
  Speaker 2: We move, man, we're talking, we're talking, we're talking, we're talking.
• 2:33
  Speaker 2: Yeah, we're the Scotch and Berry Boys Raising some hair and making some noise.
• 2:33
  Speaker 2: Yeah, we're the Scotch and Berry Boys.
• 2:37
  Speaker 2: We're here to have fun.
• 2:39
  Speaker 2: We're here up on hope.
• 2:45
  Speaker 2: We're giving up on hope.
• 2:48
  Speaker 1: Yeah, All right, welcome back to another awesome podcast of the Scotchy Bourbon Boys.
• 3:09
  Speaker 1: Tiny here tonight it's just me Gets its way around the holidays, everybody's busy, but I basically stay at my commitment.
• 3:19
  Speaker 1: We've got a lot of people watching tonight on Facebook and YouTube.
• 3:22
  Speaker 1: Welcome everybody, facebook and YouTube, glad to have you guys here.
• 3:26
  Speaker 1: This podcast tonight is going to be the Discovery Series, batch 12.
• 3:33
  Speaker 1: I kind of dropped the ball because I wanted to give a shout out.
• 3:38
  Speaker 1: If you're watching tonight and you're, I was going to go back and look it's just slipping my mind and you gave me the sample comment that you gave me the sample because I was going to go back and with everything that's happening, my wife is at a birth and then she's back home and we're doing all this stuff and she's got a sprained ankle and everything.
• 4:00
  Speaker 1: It was just crazy, crazy, crazy, crazy.
• 4:03
  Speaker 1: And I will have to say that the Scotchy Bourbon Boys you gotta, you gotta support us wwwscotchybourbonboyscom for all things.
• 4:16
  Speaker 1: Scotchy Bourbon Boys.
• 4:17
  Speaker 1: We got Glen Cairns.
• 4:19
  Speaker 1: We got t-shirts.
• 4:20
  Speaker 1: Look at this.
• 4:21
  Speaker 1: This is like look it, you can have one of these.
• 4:24
  Speaker 1: It's got our logo on it.
• 4:25
  Speaker 1: It's cool as hell.
• 4:27
  Speaker 1: And then also we have t-shirts and the bourbon ball batter is made.
• 4:33
  Speaker 1: We're going to get these out.
• 4:34
  Speaker 1: I don't know if they're going out for the holidays.
• 4:36
  Speaker 1: I'm working my butt off.
• 4:37
  Speaker 1: It's been so busy.
• 4:38
  Speaker 1: We've had my wife's had a cough that she's all better from now and then she sprained her ankle and then she did so.
• 4:46
  Speaker 1: We've been having a lot of issues, but a lot of fun.
• 4:49
  Speaker 1: So thank you everybody for watching and whatever.
• 4:51
  Speaker 1: And just remember, we're on Facebook, youtube, instagram and X.
• 4:55
  Speaker 1: Tonight we are live on YouTube and Facebook, which is really freaking cool.
• 4:59
  Speaker 1: I probably, hey Walker, invite Matt Lison to the podcast, because I did not send an invite to watch this live.
• 5:07
  Speaker 1: Maybe share it to him or maybe message him that we are live, because that's the one guy I was looking to think, but I forgot.
• 5:14
  Speaker 1: But also, we are on all the podcast formats iHeart, spotify, apple, apple.
• 5:23
  Speaker 1: We're on them and if you're listening to a podcast, you can find us.
• 5:28
  Speaker 1: Uh, it's, we're on all the major podcasts.
• 5:31
  Speaker 1: So please remember, whether you listen on, watch on social media, listen on social media, watch on the.
• 5:37
  Speaker 1: Whatever way you do this like listen, comment, subscribe.
• 5:44
  Speaker 1: Like listen, comments, like listen, subscribe, comment and leave good feedback.
• 5:48
  Speaker 1: The feedback's really kind of good.
• 5:50
  Speaker 1: So that's what I need from you guys.
• 5:52
  Speaker 1: I greatly appreciate it.
• 5:54
  Speaker 1: I'm getting excited about this tonight.
• 5:56
  Speaker 1: The three things that we're going to cover is we're going to do a little bit of a review of everything that happened between last Thursday and now as far as my bourbon journey, which was pretty amazing, and then also then we're going to barrel batch this Discovery 12 series to think, to see if it's going to get entered.
• 6:17
  Speaker 1: I don't get to drink a lot of this sample.
• 6:19
  Speaker 1: It's here.
• 6:20
  Speaker 1: I'm excited.
• 6:21
  Speaker 1: But if it makes qualifies because a lot of people have been telling me, even Stacy Pritchard, that it's good stuff and yeah, I thought it was you, andrew, because, thank you, it's good stuff Andrew says he thinks it could be bourbon in the year.
• 6:37
  Speaker 1: Stacy loves it.
• 6:38
  Speaker 1: I've just heard nothing but good things.
• 6:40
  Speaker 1: I'm just going to do a little small sample so that if it's Bourbon of the Year it can be a part of our blind, because we're going to get that blinded and it's going to be pretty cool what's going to be happening for our Bourbon of the Year podcast.
• 6:57
  Speaker 1: So let's just go over a little schedule for the Scotchy Bourbon Boys On Thursday I'm going to try and go live, but I might be a little bit late, like nine o'clock because, because my grandsons are singing at the holiday, the holiday concert at 6 30 probably starts at 7.
• 7:20
  Speaker 1: I will try and win tomorrow night pre this thing.
• 7:25
  Speaker 1: So I'm ready.
• 7:25
  Speaker 1: So if I come home I could just start it as close to 8.30 as I possibly can.
• 7:30
  Speaker 1: I'll have what we're going to be, but I think I'm going to be opening the chicken cock.
• 7:34
  Speaker 1: That's a good chicken.
• 7:35
  Speaker 1: I know that we've already done 2XO, gym of Kentucky.
• 7:39
  Speaker 1: I've had a sample of that, but there's a bunch of stuff that I want to maybe go over on Thursday.
• 7:46
  Speaker 1: Then Tuesday will be Christmas Eve.
• 7:50
  Speaker 1: So there's going to be no podcast on Christmas Eve, but I might do a short live.
• 7:57
  Speaker 1: It just depends on how late or early the people coming over on Christmas Eve are.
• 8:03
  Speaker 1: And then Thursday Super Nash will be here in Ohio.
• 8:13
  Speaker 1: He arrives in the morning.
• 8:14
  Speaker 1: I'm off and I'm going to meet him up and we are going to have some fun with Matt Lyson.
• 8:20
  Speaker 1: If you need, just let me know, I will Really.
• 8:25
  Speaker 1: But Matt Lyson, we're going to have a national meeting up there.
• 8:30
  Speaker 1: We're going to do a little live from his that Thursday morning, from his bar up there in Cleveland, and then we're going to do some lunch and make our way back in Cleveland.
• 8:41
  Speaker 1: And then we're going to do some lunch and make our way back.
• 8:43
  Speaker 1: But Thursday night, which would be the 26th, we are going to do the bookers of the year and we're going to blind all five from this year, including the reserves.
• 8:53
  Speaker 1: So we're going to be doing batch one, two, three and four and the reserve and see which is the best bookers blind this year Now of the best bookers blind if we agree or whatever, that probably one of them will be up for bourbon of the year.
• 9:10
  Speaker 1: And then what happens on Friday?
• 9:13
  Speaker 1: That's when all the Scotchy Bourbon Boys all day we will be doing a 10 am live on Friday, december 27th and a 2 pm live on Friday, December 27th, and at 2 pm live on Friday, december 27th.
• 9:26
  Speaker 1: And then that night at 7 pm at Gervasi Stillhouse, gervasi Vineyards here in Canton, ohio, is the Scotchy Bourbon Boys Christmas Party.
• 9:36
  Speaker 1: It's not too late to sign up or come up.
• 9:38
  Speaker 1: It's going to be, in my opinion, one of the best Christmas parties we've ever had and I'm looking forward to this be epic with Michael Lefferton and Sean over at the Stillhouse.
• 9:52
  Speaker 1: They got special things.
• 9:53
  Speaker 1: I got to make sure I get over there.
• 9:55
  Speaker 1: I'm probably going to stop by tomorrow night and say hi to those guys, make sure all the arrangements are going well, and then that party.
• 10:04
  Speaker 1: Now, if you get an invitation, we will start meeting here at about 5.30, and then we will, about 6.45, head over to the Stillhouse and start that party 7 pm.
• 10:21
  Speaker 1: So there you go, the schedule of what's coming up.
• 10:24
  Speaker 1: Very excited.
• 10:25
  Speaker 1: Now I will say that also.
• 10:30
  Speaker 1: Just remember that if you're going to come to the party, you got to let me know, because right now we have a decent amount of people and I just want to give them a number so that we can uh, we do a certain amount of uh or doors and stuff like that that we do.
• 10:47
  Speaker 1: So we want to make sure we got that covered this year.
• 10:50
  Speaker 1: And so let me know if you decide to come up to this.
• 10:55
  Speaker 1: Uh, know that, jervasi, if you go online, they have room and board.
• 10:59
  Speaker 1: I mean you can basically be on premise, they have room and board.
• 11:02
  Speaker 1: I mean you can basically be on premise, go to the party and walk over to your room.
• 11:05
  Speaker 1: So it's highly recommended.
• 11:15
  Speaker 1: I know that Stacy and Shannon and maybe Sarah Evans are coming up and they are staying on premise and then I know Super Nash, ct Walker, they're all coming up and it's going to be a fantastic, fantastic, super, uh, christmas party.
• 11:27
  Speaker 1: Now this past week I we loaded in last thursday at about four o'clock at four roses, me and ct uh.
• 11:38
  Speaker 1: What we did is we met down here in kentucky.
• 11:42
  Speaker 1: I drove down and CT and we met at Buffalo Trace.
• 11:46
  Speaker 1: Now when we were at Buffalo Trace, we actually it was kind of cool because we got on a tour, so we were able to do a tour when we were there and kind of saw, now they had earlier they had released Stag and we were a little bit late for that, having to drive all the way down.
• 12:06
  Speaker 1: Now that wasn't a big deal.
• 12:08
  Speaker 1: And then we went from there we ate at the Stave, the fantastic restaurant there, right in that area of Frankfurt it's on the same road, right in that area of frankfurt, it's on the same road.
• 12:27
  Speaker 1: Glenn's creek is on and castle and key, you know, and those, uh, those distilleries and it's a fan.
• 12:31
  Speaker 1: We I think he had a bologna sandwich and I had shepherd's pie was so good and at that point then we ended up, uh, going over to Four Roses, got over there, saw their new gift shop beautifully decorated for Christmas, and then met Brent Elliott in the lab, and Brent's a fantastic guy.
• 12:52
  Speaker 1: Every bourbon festival that we go to Kentucky Bourbon Festival saw him.
• 12:59
  Speaker 1: This year we saw Brent and went and did the Four, four roses dinner there.
• 13:05
  Speaker 1: In what is going on?
• 13:07
  Speaker 1: This is just not supposed to be happening.
• 13:09
  Speaker 1: I did not know that.
• 13:11
  Speaker 1: Oh my God, super Nash is joining us.
• 13:14
  Speaker 1: How is this even possible?
• 13:16
  Speaker 1: You didn't now.
• 13:18
  Speaker 1: You're not going to, you're going to have to.
• 13:19
  Speaker 1: You're not going to be on the YouTube because I set it up for just me, but you're not going to be on the YouTube because I set it up for just me, but you're joining on the podcast and Facebook.
• 13:28
  Speaker 4: I'm having to join on my phone, okay.
• 13:33
  Speaker 1: That's no problem.
• 13:34
  Speaker 4: Should I turn it?
• 13:35
  Speaker 1: sideways there you go.
• 13:37
  Speaker 1: Yeah, perfect.
• 13:39
  Speaker 1: Perfect for the sideways, and that would be if I could, but I can't go and do all the things Now.
• 13:45
  Speaker 1: Do you have Discovery 12 yourself?
• 13:47
  Speaker 1: Nope, we finished the podcast Brett was so great and the podcast was awesome.
• 14:01
  Speaker 1: And then, me and CT, afterwards we headed down to Bardstown and met Stacy Pritchard and we went to the Heaven Hill Holiday on the Hill is what they called it and it was an open public event, open to all the public, and the food was fantastic.
• 14:24
  Speaker 1: I mean, they had two different types of meatballs, they had spinach nachos, they had ham sandwiches, they had a dessert bar and, okay, so I could share this Tonight.
• 14:38
  Speaker 1: I am like on fire as far as doing this.
• 14:41
  Speaker 1: So let me quick, I'm gonna share this one, but I can get into my.
• 14:48
  Speaker 1: I didn't go there.
• 14:49
  Speaker 1: Hold on, there it is.
• 14:51
  Speaker 1: That was um.
• 14:52
  Speaker 1: You're gonna see my venison.
• 14:54
  Speaker 1: That's gonna come up soon, but there it is.
• 14:59
  Speaker 1: Now the sharing on this one.
• 15:02
  Speaker 1: All right, so let's, oh my gosh, that that was the venison I'm trying to.
• 15:07
  Speaker 1: Come on, get this off.
• 15:08
  Speaker 1: What's going on where?
• 15:11
  Speaker 2: did it go?
• 15:12
  Speaker 2: What happened?
• 15:12
  Speaker 2: Okay, hold on I.
• 15:15
  Speaker 1: I think I go like this there we go, all right.
• 15:19
  Speaker 1: So then I'll show you this spread.
• 15:22
  Speaker 1: We were, I was everywhere.
• 15:27
  Speaker 1: Look at this man.
• 15:28
  Speaker 1: This is all the pictures.
• 15:29
  Speaker 1: It was crazy.
• 15:30
  Speaker 1: So that's going forward.
• 15:32
  Speaker 1: So let's go back a little bit.
• 15:34
  Speaker 1: Are we where?
• 15:37
  Speaker 1: Are we?
• 15:38
  Speaker 1: OK that's we.
• 15:38
  Speaker 1: Okay, that's yep.
• 15:41
  Speaker 1: All right, keep going.
• 15:43
  Speaker 1: All right.
• 15:44
  Speaker 1: Here I am Old Forrester.
• 15:46
  Speaker 1: There I am.
• 15:47
  Speaker 1: Yep, here we go.
• 15:54
  Speaker 1: Here we are with um, there we are.
• 15:56
  Speaker 1: Oh, give you a blurry picture.
• 15:57
  Speaker 1: Maybe this will be straight up.
• 15:57
  Speaker 1: Nope, I am not good at taking selfies, but this is me in.
• 15:59
  Speaker 1: Uh, holy crap, is it blurry.
• 16:02
  Speaker 1: I'm taking blurry pictures there.
• 16:04
  Speaker 1: That's a little bit better.
• 16:05
  Speaker 1: And then I just want to show you this spread.
• 16:08
  Speaker 1: All right here it is.
• 16:11
  Speaker 1: It is right here.
• 16:12
  Speaker 1: This dessert spread was unbelievable.
• 16:15
  Speaker 1: If you look at this, it was I don't know.
• 16:19
  Speaker 1: They had truffles, they had white cake, they had everything was snow with a big, huge, giant nutcracker in the middle.
• 16:28
  Speaker 1: I mean, it was fantastic.
• 16:30
  Speaker 1: And this was all free to the public in Bardstown.
• 16:35
  Speaker 1: All right, I'll stop sharing.
• 16:37
  Speaker 1: And so we went there that night and CT and I had a a couple drinks and a couple pours and CT headed home and I that's one.
• 16:53
  Speaker 1: Well no, he dropped me back off at my hotel in Frankfurt because the next morning I wanted to be at Buffalo Trace early, get there early to see if I get something, and it just turned out to be Eagle Rare.
• 17:05
  Speaker 1: So I didn't even really get anything that morning.
• 17:09
  Speaker 1: But then that was Friday morning and I knew that I was going to.
• 17:15
  Speaker 4: Speaking of Eagle Rare, have you ever had an Eagle Rare store?
• 17:20
  Speaker 2: pick.
• 17:22
  Speaker 1: Of course I've had Eagle Rare store picks.
• 17:24
  Speaker 1: I've had group picks store picks.
• 17:26
  Speaker 1: It's just yeah From Eagle Rare, yeah.
• 17:30
  Speaker 2: Okay.
• 17:31
  Speaker 1: Yeah, actually, when Whiskey and I did a single barrel podcast on, you got to find a group or a store where you like their picks because they might not align with you and we were talking about one of the picks a while back.
• 17:51
  Speaker 1: I'm not just going to go into any detail how it didn't align with my palate.
• 17:55
  Speaker 1: You know what I mean and you know eagle rare for me is hit or miss and I've I've got a couple misses and one hit in my cabinet and I don't need to try and miss again.
• 18:05
  Speaker 1: So I left the Eagle Rare in there.
• 18:10
  Speaker 1: I mean, I've had some fantastic ones, but I left them in there, left it there on the shelf, and I was very, really kind of.
• 18:17
  Speaker 1: The whole trip was kind of like I wasn't really looking for anything but something special.
• 18:23
  Speaker 1: If something special would pop up I would get it.
• 18:25
  Speaker 1: You know what I mean.
• 18:26
  Speaker 1: So then after that I headed in.
• 18:29
  Speaker 4: The reason I ask that is because Major's discount beverage here in Anderson Stacy Major a real good friend of ours and she's part of our group they did a store pick and barrel pick of uh eagle rare and I just happened to acquire a bottle of it uh yesterday and tried it and it is freaking fantastic phenomenal.
• 18:56
  Speaker 1: I'll trade you one of the lillians for two of the eagle rares.
• 19:02
  Speaker 4: One of the Lillians for two of the Eagle Rares.
• 19:05
  Speaker 4: Well, actually I'm not going to bring you up a bottle, but I'm bringing up Rachel a bottle.
• 19:15
  Speaker 1: That's fine with me.
• 19:16
  Speaker 4: Woo, you might share four with you.
• 19:20
  Speaker 4: Yeah, woo, woo Woo.
• 19:23
  Speaker 1: And so, anyways, how's she doing?
• 19:26
  Speaker 1: By the way, the cough's good, she's got she's, she's, she's her ankle's bothering her, but she went to her, her birth and that's all out of the way.
• 19:35
  Speaker 1: So now the holidays can begin, holidays can begin, everything's ready to go.
• 19:40
  Speaker 1: And so, anyways uh, getting back to this, uh, after there, I headed from buffalo trace and I headed into louisville and I set it for old forester, because I never did their tour.
• 19:52
  Speaker 1: I've only been in their gift shop, like in 2019, and got my thing stamped.
• 19:57
  Speaker 1: I've been in it in one other time, but I wanted to see what Old Forester had.
• 20:01
  Speaker 1: They had nothing, but I was able to hop on a 3.30.
• 20:04
  Speaker 1: I was there about 12.30.
• 20:06
  Speaker 1: I hopped on a 3.30 tour.
• 20:08
  Speaker 1: So I went over to Merle's Whiskey Kitchen and had some I believe I had some nachos and a pour and then I went over to the Monk's Road Tasting, the tasting room.
• 20:24
  Speaker 1: Monk's Road is also in its own restaurant, which is a high-end dining steak place, you know, and then nice steak restaurant along with it.
• 20:38
  Speaker 1: I think we went together and then, yeah, that would be a great thing.
• 20:41
  Speaker 1: Maybe we can actually have dinner there when we go down on saturday night or whatever, when we go down on the 28th.
• 20:48
  Speaker 1: But it was cool.
• 20:50
  Speaker 1: I was, I tasted their stuff.
• 20:52
  Speaker 1: Uh, I hadn't tasted any monk's road recently, so the stuff that I tasted on the tasting was current.
• 20:59
  Speaker 1: And then a whole office party like a three at three o'clock, like the office party showed up and so I was entertained by watching all the different clicks and the ownership, the sales people, the workers, they were all there and they didn't order whiskey either.
• 21:17
  Speaker 1: They ordered gin gimlets, they ordered beers, they ordered wine, they they ordered vodka.
• 21:23
  Speaker 1: I said, do you have vodka?
• 21:25
  Speaker 1: He goes, yeah, not ours.
• 21:27
  Speaker 1: I'm like what's going on?
• 21:29
  Speaker 1: Anyways, it was just a regular bar.
• 21:33
  Speaker 1: So then I got on my tour.
• 21:34
  Speaker 1: The tour guide, mike, was fantastic.
• 21:37
  Speaker 1: He was from Scotland and he has the greatest Scottish accent.
• 21:43
  Speaker 1: I went through that.
• 21:44
  Speaker 1: I got to see the Coop Ridge and burn.
• 21:46
  Speaker 1: They burned the barrel, they toasted the barrel, they put the barrel together, they tested it, they put water in and tested it.
• 21:53
  Speaker 1: It's old thing.
• 21:53
  Speaker 1: And then they showed you their rick house out in there and they're and they're just getting ready to release the first barrel coming up.
• 22:00
  Speaker 1: It's like six years old and they're going to put it.
• 22:02
  Speaker 1: So I really enjoyed it.
• 22:03
  Speaker 1: And then they had me taste through their Prohibition and whatever series you know, the 1870, which I thought was a little bit young.
• 22:13
  Speaker 1: And then they had the Bottled and Bond 18, whatever that one, the 1898, I think it is with the bottled and bond act, and that was, that was good.
• 22:25
  Speaker 1: I did get, uh, uh, I did get a flight, a premium flight, and I'm going to tell everybody if you like old forester, you want to get the 117 series, the 117 series's Share which we picked up at Kentucky Bourbon Festival on this new 117 warehouse eye are freaking fantastic expressions of Old Forrester.
• 22:50
  Speaker 1: So I finished up at Old Forrester and I headed to my hotel in New Haven, indiana, checked in and then I headed over and met Greg and Susan at the house and thank you so much, greg Schneider, and we went.
• 23:55
  Speaker 1: Then we, I believe, had a poor, I want to say I want to say Russell's tenure that he had there, that someone had and it was pretty good Talked a little bit, headed over to Amore that's where we met Walker and had dinner at Amore.
• 24:15
  Speaker 1: You saw the venison.
• 24:17
  Speaker 1: Earlier I had showed everybody there was venison and then that, oh Nash, you didn't see the.
• 24:23
  Speaker 1: You want to see the, the pheasant.
• 24:28
  Speaker 1: Yeah the pheasant.
• 24:30
  Speaker 1: Okay, here we go.
• 24:31
  Speaker 1: Share oh my gosh, you're about.
• 24:33
  Speaker 1: Let's see Where's that.
• 24:35
  Speaker 1: Okay, here we go.
• 24:36
  Speaker 1: Now I got to go back.
• 24:38
  Speaker 1: Let's see if I can get this thing to work again.
• 24:41
  Speaker 4: I'm a big wild game hunter and Greg knows that.
• 24:45
  Speaker 4: I can't imagine how great that tasted.
• 24:51
  Speaker 1: It's just got to get running.
• 24:52
  Speaker 1: Okay, come on.
• 24:53
  Speaker 1: I don't know what I do to make this get littler.
• 25:00
  Speaker 1: It's not oh okay.
• 25:07
  Speaker 4: So are you sipping on anything?
• 25:10
  Speaker 1: not yet there it is.
• 25:13
  Speaker 1: Are you just waiting?
• 25:15
  Speaker 1: I'm waiting for this discovery.
• 25:17
  Speaker 1: Now I will show you this and this.
• 25:21
  Speaker 1: I'm sorry, because this is insane.
• 25:24
  Speaker 1: Oh my god.
• 25:25
  Speaker 1: That is.
• 25:26
  Speaker 1: Look at that.
• 25:30
  Speaker 1: Marinated in frank's hot sauce, pheasant, then breaded in a lemon butter caper sauce with parmesan cheese over the top.
• 25:44
  Speaker 1: Doesn't that look good, oh my god, it, it's making me hungry.
• 25:49
  Speaker 1: Yeah, me too, all right.
• 25:52
  Speaker 4: I skipped dinner tonight.
• 25:53
  Speaker 4: I had so much going on.
• 25:57
  Speaker 1: Well, you're here.
• 25:58
  Speaker 1: I can't believe it.
• 25:59
  Speaker 1: I thought I was doing this by myself.
• 26:00
  Speaker 1: You must have been, you must have got a lot of work done, that's for sure.
• 26:04
  Speaker 4: I did, I did and yeah, it's been a busy day and very blessed and so just working towards the holidays, so trying to get everything done before Christmas, because I'm coming up there right after and can't wait to see everybody and have a great time.
• 26:24
  Speaker 4: Well, deliver a lot of presents from Birkenclaws.
• 26:30
  Speaker 1: Excellent, excellent.
• 26:31
  Speaker 1: So everybody on YouTube know that that is super Nash I set up for myself tonight, but you should be able to hear it loud and clear.
• 26:39
  Speaker 1: And then, but here, that's the gym of Kentucky.
• 26:43
  Speaker 1: What is Wait, wait, wait, wait, so?
• 26:48
  Speaker 1: Oh, my God, help me.
• 26:50
  Speaker 1: What is wait, wait, wait, wait, so um, oh, my god, help me.
• 26:53
  Speaker 1: This is not.
• 26:54
  Speaker 1: Why did you say that?
• 26:57
  Speaker 1: All right, anyways.
• 26:59
  Speaker 1: So we have um me and super dash did a whole 2xo so podcast and she had gone down and he missed Dixon Dedman, if I'm not mistaken, but had bought he actually had to leave a little bit earlier because he had a super busy day.
• 27:20
  Speaker 4: He was hitting like seven or eight different liquor stores, abc stores across South Carolina that day and he was scheduled to be there a little bit longer.
• 27:36
  Speaker 4: But he left about 35 minutes early and he had signed a bunch of bottles earlier and so he had to leave and he headed on to his next stop because he was trying to get them all in within one day.
• 27:52
  Speaker 4: So, uh, yeah, I missed him, but I did pick up uh several bottles yeah and sent, and for me too, I've got one left.
• 28:00
  Speaker 1: My son cashed off the tropic, the what was it?
• 28:03
  Speaker 4: the kiowa island yeah, the kiowa blue yeah, that's where he goes down.
• 28:08
  Speaker 4: That's Kiowa Island, South Carolina.
• 28:10
  Speaker 4: Yep, where he goes down with his family, where he goes down to vacation with his family right here on the beach, and he says that he does a lot of his blending and his tasting and comes up with a lot of the stuff that he does.
• 28:29
  Speaker 1: Right.
• 28:29
  Speaker 1: So Al Papsadero, the chef, who I showed you those pictures of, who made the pheasant, who made the venison as a meal of exceptional quality, knew we were coming, so he told his distributor that he wanted the best bottle he could get him for us.
• 28:49
  Speaker 1: So all of a sudden, me, greg, susan, uh and walker are sitting at the table and out comes four rocks glasses and he puts that down.
• 29:00
  Speaker 1: I mean what is going on?
• 29:02
  Speaker 1: So we proceeded to enjoy this wonderful bottle, which there's some left, and I got to take with me Throughout the night.
• 29:11
  Speaker 1: There was merriment and good.
• 29:14
  Speaker 1: You can.
• 29:15
  Speaker 1: You know there's a short up on this.
• 29:18
  Speaker 1: I put it up about how much when we were doing this and how much Greg means to me and us.
• 29:27
  Speaker 2: He's a great friend.
• 29:29
  Speaker 1: We're pulling for everything out there.
• 29:31
  Speaker 4: Talking up and telling us how much Greg means to all of us and his friendship, and not only that, but his guidance and his help, along with our podcast and helping us along, you know, introducing us to a lot of people in the industry.
• 29:53
  Speaker 4: You know he is just fantastic.
• 29:58
  Speaker 1: So Walker corrected me it was the 1897 Bottled and Bond Old Foresters.
• 30:03
  Speaker 1: Thank you, walker.
• 30:04
  Speaker 1: John Ritt says hi, nash, glad to see you, and andrew, look, lucas, who sent this to this bardstown, uh, discovery 12 is going to send us some more so that next week when we all meet we'll have it, have our own so that we can do it.
• 30:22
  Speaker 1: He said pour a big sample tonight.
• 30:25
  Speaker 1: So I'll do that, andrew, and thank you, I really appreciate it.
• 30:28
  Speaker 1: That's a decent sample anyways.
• 30:29
  Speaker 1: I mean I'll do that, andrew, and thank you, I really appreciate it.
• 30:29
  Speaker 1: That's a decent sample anyways.
• 30:30
  Speaker 1: I mean I was very happy with it.
• 30:34
  Speaker 1: He said he thought it could be Bourbon of the Year and I'm going to find out tonight when I taste this, appreciate everything, and.
• 30:42
  Speaker 1: But.
• 30:43
  Speaker 1: So we finished up, walker and I.
• 30:46
  Speaker 1: We stayed in the.
• 30:49
  Speaker 1: I believe I love staying at Marriott's.
• 30:52
  Speaker 1: You get the rooms and everything, it's just so easy and then you get breakfast in the morning.
• 30:58
  Speaker 1: Next morning is Saturday morning and I said to Walker let's go to, because I had talked to Walter.
• 31:05
  Speaker 1: All like for two and a half weeks I was trying to text walter saying I'm coming, I'm coming.
• 31:10
  Speaker 1: Well, as I'm driving down on thursday, he's like hey, if you're texting me and I'm not answering, call me.
• 31:18
  Speaker 1: So you got to call me.
• 31:20
  Speaker 1: He goes, I'm out of town, we're in florida, it's like.
• 31:23
  Speaker 1: I'm like, okay, that's fine, it's no big deal, didn't put me out or anything I hadn't't put.
• 31:27
  Speaker 1: So we just.
• 31:28
  Speaker 1: So me and Walter are like, well, let's just go to what you call.
• 31:32
  Speaker 1: It opens.
• 31:32
  Speaker 1: So the Whiskey Thief New Lou opens in New Lou opens at 11.
• 31:38
  Speaker 1: So we had breakfast, packed up our stuff and headed off to New Lou Whiskey Thief and we got there about 5-2.
• 31:46
  Speaker 1: Weighted up, went in, they were fantastic and there was a couple.
• 31:51
  Speaker 1: So I had called Mark Carter and Christy Atkinson Called Christy and they said they'd be over in like 10 minutes.
• 32:03
  Speaker 1: They're like we'll be over in 10 minutes.
• 32:04
  Speaker 1: So we had me and Walker.
• 32:09
  Speaker 1: Both had the barrel-aged Old Fashions.
• 32:13
  Speaker 1: I mean, this bottle does not have very much left in it.
• 32:18
  Speaker 1: So me and Walker at 11 o'clock the next morning were starting off gingerly, anyways.
• 32:23
  Speaker 1: And then Mark and Christy came over and they did a flight of some rye and some stuff.
• 32:31
  Speaker 1: And actually there was a rye on there that was unbelievable.
• 32:34
  Speaker 1: I mean on the flight.
• 32:37
  Speaker 4: And so, but we got to talk.
• 32:38
  Speaker 4: That's amazing for you to say that.
• 32:40
  Speaker 1: Yeah, it was, it was, and Christy's like you got to try that, so we tried it and anyways.
• 32:46
  Speaker 1: So we spent about 45 minutes with Mark and Christy and, if nobody knows the news, mark Carter, old Carter, was up for sale, up for auction, and it was based off of circumstances, of why it had to be up for auction, off of circumstances of why it had to be up for auction, but his firm that he put together and himself were able to repurchase it and he now Through the auction yeah, yes, through the auction and he now has control again and he is just dying to get back into the lab and get those batches back onto the shelf and they're going to come now.
• 33:34
  Speaker 1: He's done some blending, but he's.
• 33:37
  Speaker 4: He said he was of the distillery for about a year and a half and hadn't been able to work and he was just due to circumstances and I knew he missed it so bad and you can tell it because he is such an enthusiastic person when it comes to blending and bottling and just putting out such a great product to the people and everybody just loves it that I know, loves it when they taste it and and he's just a wonderful guy and I'm glad to see that he's able to get back to doing what he he loves to do.
• 34:18
  Speaker 1: Yeah, for sure, now let's get on.
• 34:22
  Speaker 1: So we went, went there and on Saturday, and then we were with them and me and Walker worked our way back down to Bardstown, checked into the distilling.
• 34:36
  Speaker 1: I love that place also Really kind of cool.
• 34:39
  Speaker 1: If you're in Bardstown, check out the distilling.
• 34:41
  Speaker 1: Still in it's a bourbon themed, uh, hotel with a bourbon bar at night now the bar right there which usually it's set up at night and they're there and with decent pours and it's kind of cool.
• 34:55
  Speaker 1: But uh, checked in, I threw on some nice clothes and I headed over to uh, some nice clothes oh yeah, oh yeah.
• 35:07
  Speaker 1: No, I had.
• 35:07
  Speaker 1: I was dressed up for this because this was the Kentucky Bourbon Festival's holiday party for their board, the Kentucky Bourbon Guild's board, and their sponsors.
• 35:25
  Speaker 1: A shout out to Todd and Cindy, who are the codier.
• 35:31
  Speaker 1: Todd was the coder, however, you say the people who build the rickhouses I think it's coder right, c-o-h-t-e-r Coder and they seriously he's semi-retired and I said he seriously, and Siri responded on all the phones.
• 36:11
  Speaker 1: Todd and Cindy were great.
• 36:12
  Speaker 1: I got to hang out with everybody there.
• 36:13
  Speaker 1: Randy and Kate came, there was Jonesy was there from you know anybody who was associated.
• 36:18
  Speaker 1: But what was so amazing was that I'd never seen this before.
• 36:23
  Speaker 1: But there was the bourbon selection of Dusty's and I was in heaven.
• 36:30
  Speaker 1: I checked off a lot of boxes.
• 36:32
  Speaker 1: Thank you to Stacy Pritchard who invited me.
• 36:35
  Speaker 1: I do believe I behaved and anyways, and then afterwards we went out with Randy, kate, todd and Cindy and Stacy and Walker to Primo's Pizza, had some pizza and then I drove.
• 36:54
  Speaker 4: You can try again.
• 36:56
  Speaker 1: There you go.
• 36:56
  Speaker 1: Wow, that was Siri telling me to try again.
• 37:02
  Speaker 1: Anyways, that night was fantastic.
• 37:07
  Speaker 1: Finished up at the Distill Inn, had a couple pours, walker brought the Presidential Old Forrester Presidential and I pretty much he had me.
• 37:21
  Speaker 4: The Presidential is that for Bourbon of the Year.
• 37:26
  Speaker 1: I don't have it.
• 37:27
  Speaker 1: No, that's Old Forrester no.
• 37:30
  Speaker 4: One of the bourbon of the year.
• 37:32
  Speaker 1: No, that's the Old Forrester presidential Well, if Walker brings.
• 37:36
  Speaker 4: You brought the Old Forrester presidential oh yeah, Walker.
• 37:39
  Speaker 1: Yeah, I don't know, walker, if you could bring the Old Forrester presidential.
• 37:43
  Speaker 1: You know that might be there.
• 37:45
  Speaker 1: But then we also had this which he gave me, and this is the Marianne Eves.
• 37:54
  Speaker 1: What is it I want to say on no forbidden, it's, it's forbidden and actually walker has is signed by marianne.
• 38:08
  Speaker 1: Yeah, yep, so it's kind of cool.
• 38:11
  Speaker 4: so, but walker very good bourbon and we need we need to get marianne on on sometimes yeah, presidential number 76 is that from this year, walker?
• 38:22
  Speaker 4: because, seriously, if it is, let's put it, let's get it in, cause, that'd be, that was a good old although although give me the old Forrester link to that and and I jumped on and cut on and as I got into the into the room and all of a sudden I mean I got in with one minute to go and then all of a sudden, boom.
• 38:45
  Speaker 4: I mean I got in with one minute to go and then all of a sudden, like five minutes later, it put me up to pick all the bottles so I could pick the presidential.
• 38:56
  Speaker 4: There was like two presidentials and Old Forrester presidentials and a couple of other bottles that you could get, but I couldn't get any of it because they could not ship to South Carolina.
• 39:13
  Speaker 4: You've got to pick it up Kentucky and like four or five other states.
• 39:18
  Speaker 4: Only at the time.
• 39:22
  Speaker 4: I got left out I had to exit the room without anything.
• 39:26
  Speaker 1: So Andrew said that he thinks that the Presidential was too peppery and short, sharp.
• 39:30
  Speaker 1: But this year's, the 76, walker says, is this year.
• 39:33
  Speaker 1: And, andrew, that's mostly my complaint about Old Forrester.
• 39:37
  Speaker 1: When I don't like it it's always peppery, it is hot.
• 39:42
  Speaker 1: You said sharp, which is fine, but I also find like a bitter pepper pepperiness to it.
• 39:48
  Speaker 1: Uh, 80 from that one.
• 39:50
  Speaker 1: I got number 80 from that one, nash, I have two different ones.
• 39:55
  Speaker 1: Now there you go.
• 39:56
  Speaker 1: And uh, leland writes on hello.
• 39:58
  Speaker 1: But um, but that one cheers, leland hadn't heard from you in a while I don't know if it'd be fair, but the the banana on that presidential both that I had at the Old Forrester.
• 40:10
  Speaker 1: In the Old Forrester premium flight I had the birthday bourbon, I had the 117 Warehouse I and the presidential 117 Warehouse I and the presidential were fantastic for us.
• 40:26
  Speaker 1: I think Angel's Share could be part of it too, because Angel's Share was this year also too right.
• 40:31
  Speaker 1: Yeah, and then I was saying that.
• 40:34
  Speaker 1: I was saying that the.
• 40:42
  Speaker 1: Old Forrester birthday bourbon, yeah, but that Old Forrester birthday bourbon was the same as what we had in Louisville.
• 40:51
  Speaker 1: That when we whatever it's, just it's, and remember you always bought me because we're always together around my birthday, so so my friend Super Nash my brother, I bought you the 23, and the 23 is just not up to par.
• 41:10
  Speaker 1: No, that was a 24.
• 41:11
  Speaker 1: That's 24.
• 41:12
  Speaker 2: 24?
• 41:12
  Speaker 1: Yes, this year's 24 was not up to par and it wasn't again at the Witch Club, I agree.
• 41:17
  Speaker 1: But you bought me 23, 22, 21, 20 every single year that we've been together and every year I liked it.
• 41:28
  Speaker 1: I thought it was good.
• 41:29
  Speaker 1: I didn't think it was like some of the I mean where I have a problem sometimes.
• 41:33
  Speaker 4: Now the first year and I've sent you up a sample.
• 41:37
  Speaker 4: But what's your favorite?
• 41:39
  Speaker 4: Old Forrester birthday?
• 41:40
  Speaker 4: Bourbon it has to be, and mine the 2017.
• 41:45
  Speaker 4: No, which I have right up here.
• 41:49
  Speaker 1: Yeah, but did you send you never sent me.
• 41:54
  Speaker 1: We never drank the 2017 birthday yet.
• 41:57
  Speaker 1: I have not.
• 41:58
  Speaker 1: Yeah, I've sent you a sample of it, Okay, but I don't think you've ever sent me a sample of birthday, maybe about three years ago.
• 42:05
  Speaker 1: Okay, but if you want to know my favorite, that was like the first first sample of birthday bourbon I ever sent.
• 42:12
  Speaker 4: Sent you, okay, because it's my favorite and did you, andrew?
• 42:17
  Speaker 1: did you try the 117 warehouse I, which is current?
• 42:21
  Speaker 1: Because it was.
• 42:22
  Speaker 1: It was every bit of what Angel's Share was.
• 42:26
  Speaker 1: I didn't get to try them together, but I liked it.
• 42:28
  Speaker 1: But I will tell you this my favorite birthday bourbon of what we've had so far was the one that you bought me at I believe it was 2021, at Bardstown Bourbon Company.
• 42:42
  Speaker 1: We were there and I was sitting.
• 42:45
  Speaker 1: That was the 17th, you bought the 17th at Bardstown Bourbon Company.
• 42:47
  Speaker 1: We were there.
• 42:48
  Speaker 1: That was the 17th.
• 42:48
  Speaker 1: You bought the 17th at Bardstown.
• 42:49
  Speaker 1: Yep, that's how you got it to me.
• 42:51
  Speaker 1: All right, yeah, that was the 17th.
• 42:55
  Speaker 4: Yeah, they had a bottle of it up there, and when we were sitting outside and I brought it, as I saw it I was like, oh my God.
• 43:02
  Speaker 4: Yeah, I thought I sent you a sample.
• 43:07
  Speaker 4: Yeah, you're right, I bought it for you at the Burbank company and that's when you first tasted it.
• 43:12
  Speaker 4: It's phenomenal.
• 43:14
  Speaker 1: Now you bought me.
• 43:15
  Speaker 1: What did you buy me at Luca Mariano.
• 43:21
  Speaker 1: After the remember, we went over to the what's her name's place in Danville.
• 43:25
  Speaker 1: After the Luca Mariano.
• 43:26
  Speaker 1: After the remember, we went over to the what's her name's place in Danville.
• 43:29
  Speaker 1: After the Luca Mariano barrel pick.
• 43:31
  Speaker 1: Yeah.
• 43:35
  Speaker 4: Oh my gosh.
• 43:36
  Speaker 1: Yeah, you bought me a birthday bourbon.
• 43:38
  Speaker 4: You want me to remember that.
• 43:41
  Speaker 1: I guess no, no, I guess not.
• 43:44
  Speaker 1: That was like.
• 43:47
  Speaker 4: I knew yeah.
• 43:49
  Speaker 1: Yeah, do you remember?
• 43:51
  Speaker 4: Yeah, do you, Because that Luca Mariano barrel pick that day was phenomenal and I've got a backup and we could call him right now Randy Pross, our good friend.
• 44:05
  Speaker 4: He can attestest to this too.
• 44:08
  Speaker 4: That day was phenomenal no, he can't.
• 44:13
  Speaker 1: He can't attest to it like you had a.
• 44:15
  Speaker 1: You didn't, you weren't, you weren't as gone for as long, but he was yeah oh, that was mean all right, anyways.
• 44:21
  Speaker 1: Uh, so I gotta to get on to this part.
• 44:26
  Speaker 1: This is the.
• 44:29
  Speaker 4: One more thing, though, is Francesco too, and you know we've got to get over there to the distillery.
• 44:38
  Speaker 4: They've got so much accomplished there, and he just commented to me the other day that we've got to get by there and check it out and see what all they got going, and we're not far from their opening.
• 44:54
  Speaker 1: So okay, all right, this, this right here is the discovery series 12 and now I have, um, some stuff on this which I don't have.
• 45:07
  Speaker 1: I can just read it.
• 45:08
  Speaker 1: I don't have to share it, but, um, I'm working again from breaking bourboncom.
• 45:15
  Speaker 1: Uh, one of my favorite things for reviews when they have it, this is bardstown bourbon company discovery series 12.
• 45:22
  Speaker 1: It is a straight bourbon.
• 45:25
  Speaker 1: It's bardstown bourbon company.
• 45:27
  Speaker 1: Uh, the distillery are bardstown bourbon company and sourced from undisclosed kentucky distillery, so it's kentucky.
• 45:36
  Speaker 1: Now it's a.
• 45:38
  Speaker 1: It's 115.2 proof.
• 45:41
  Speaker 1: It's a blend of 6, 10, and 14-year-old bourbons.
• 45:45
  Speaker 1: The blend of the mash bill is blend of four bourbons.
• 45:51
  Speaker 1: So here are the blends 48% of the batch is 14-year undisclosed Kentucky source 75 corn, 13 rye, 12 malted barley.
• 46:05
  Speaker 1: 75% corn, 13 rye, 12 malted barley.
• 46:06
  Speaker 1: 29% of the batch is 10-year undisclosed Kentucky source 78% corn, 12 malted barley, 10 rye.
• 46:26
  Speaker 1: 29% is percent is six year.
• 46:29
  Speaker 1: Bardstown bourbon company 60 corn, 26 rye, 10 wheat and four malted barley.
• 46:37
  Speaker 1: All right, it's 140 bucks and I'm gonna put myself.
• 46:43
  Speaker 1: I'm putting this pour in this.
• 46:46
  Speaker 1: Bardstown Bourbon Company.
• 46:48
  Speaker 1: Bourbon Company Glen.
• 46:52
  Speaker 1: I'm going to put it in.
• 46:53
  Speaker 1: And that brings us to the Old Louisville Barrel Bashing segment of the Scotchy Bourbon Boys bashing segment of the scotchie bourbon boys.
• 47:12
  Speaker 1: Although the barrel bashing rating system is based off of four categories nose, taste, body and finish it each category has a selected barrel bash.
• 47:25
  Speaker 1: If you get four barrel bashes for the nose is a perfect score for the nose.
• 47:32
  Speaker 1: If you get four barrel bashes for the body, perfect score for the body.
• 47:36
  Speaker 1: Five barrel bashes for the taste and five barrel bashes for the finish.
• 47:41
  Speaker 1: For a total of 18 barrel bashes for a perfect bourbon.
• 47:46
  Speaker 1: But if it's exceptional in one category you're allowed to give a but up up.
• 47:52
  Speaker 1: So a but up up bourbon is a 19 of 18.
• 48:01
  Speaker 4: So let's get going on this right away.
• 48:02
  Speaker 4: I put the right to you by Old Louisville Whiskey Company.
• 48:05
  Speaker 4: And a new car in Louisville, kentucky.
• 48:11
  Speaker 4: If you get a chance, get down there.
• 48:15
  Speaker 4: Great barrel, pick Hastings.
• 48:17
  Speaker 4: You cannot beat it.
• 48:19
  Speaker 4: An experience that you'll never get to get again just get down there.
• 48:29
  Speaker 1: So the nose is complex and delicious.
• 48:34
  Speaker 1: It feels like a combination of a summer fruit custard pie.
• 48:42
  Speaker 1: The first thing I'm picking up is I pick up a little bit of apricot.
• 48:50
  Speaker 4: That's what I was about to say.
• 48:51
  Speaker 4: When you say summer, fruit.
• 48:55
  Speaker 1: What fruits are you talking about?
• 48:57
  Speaker 1: Then I pick up a little bit of peach, apricot and peach, but cherry is also prevalent, along with, like a vanilla custardy, so that's why I think that's what I'm smelling.
• 49:21
  Speaker 4: Vanilla custard.
• 49:22
  Speaker 4: Wow, that's an amazing nose right there, because the apricot and the peach are very soft and fruity.
• 49:31
  Speaker 1: When it goes sweet it goes peach and apricot.
• 49:35
  Speaker 1: But then when you come off to the top, where you start to normally pick up oak, you pick up cherry Like a burnt cherry.
• 49:44
  Speaker 1: Wow.
• 49:47
  Speaker 1: Okay that's a pretty spectacular nose.
• 49:52
  Speaker 4: Got me nose and mind.
• 49:54
  Speaker 4: And what I'm drinking out of my barstown whiskey glass, I'm actually drinking on some Copper.
• 50:04
  Speaker 4: And Kings Nice, this is an, and Kings Nice this is an old release.
• 50:11
  Speaker 1: Yep.
• 50:11
  Speaker 4: I mean, this is way back.
• 50:13
  Speaker 4: And which this?
• 50:15
  Speaker 4: Oh my gosh, so You're talking about fruit.
• 50:22
  Speaker 1: Grapes, I remember on that one.
• 50:25
  Speaker 4: Yes, lots of grapes, but keep on going there all right, so let's um.
• 50:31
  Speaker 1: Burnt peach covered in sugar is what andrew's saying.
• 50:35
  Speaker 1: All right, so andrew says it's wild turkey, jim beam and heaven and Bardstown Bourbon Company.
• 50:46
  Speaker 4: Okay, here we go.
• 50:48
  Speaker 4: He's already picked out the blends of the actual whiskeys.
• 50:55
  Speaker 4: No, what's?
• 51:02
  Speaker 1: The first, shocking 115.
• 51:06
  Speaker 1: This is peach forward.
• 51:14
  Speaker 2: Like peach.
• 51:17
  Speaker 1: Maybe.
• 51:17
  Speaker 1: So breaking bourbon is like talking about sweet aged oak toasted hazut cola, light maple syrup.
• 51:31
  Speaker 1: Not, this is.
• 51:31
  Speaker 1: I'll give you this my.
• 51:31
  Speaker 1: I get where they get the cola from, but this is peach.
• 51:35
  Speaker 1: I don't let me see you're getting the maple syrup you know that cola candy, those bottle caps, yeah, and then when you eat the cola one, that flavor's there, but the peach is just insane, wow.
• 52:05
  Speaker 4: It stays peach, all right, all right now.
• 52:13
  Speaker 1: That time it pulled off a little bit of cherry cola.
• 52:17
  Speaker 1: So then, so this time, up front there's no vanilla, it's like a brown sugar, and then it goes to this cherry cola flavor and then finishes like you bit into a peach, like one of those georgia peaches that are so sweet, and the aftertaste is exactly the same.
• 52:39
  Speaker 1: You know how, when you're eating the peach and you bite into it, it's so sweet, but afterwards there's a little tang.
• 52:46
  Speaker 1: This has a tang.
• 52:48
  Speaker 1: The witch call is fantastic.
• 52:51
  Speaker 1: The hug for 115 is just a Kentucky.
• 52:55
  Speaker 1: Just blow you away, hug.
• 52:57
  Speaker 1: Whatever they did on this batch.
• 53:00
  Speaker 1: Now, one of the things that this is is this has been open for a while.
• 53:04
  Speaker 1: It's not like it's a neck pour.
• 53:05
  Speaker 1: Not only did Andrew send this up to me, so this has been opened, poured into another sample container, sealed, sent up to me, shipped, opened again to air out, because I opened this a while before.
• 53:19
  Speaker 1: And second sip won't taste nothing like the first Burnt peach covers sugar is what he's saying.
• 53:27
  Speaker 1: Out of all the bourbons, what I will say is this is the sweetest bourbon.
• 53:39
  Speaker 1: The fact that this is 115 and this is this is playing a game.
• 53:45
  Speaker 1: I would not consider this to be like a big Kentucky bourbon A lot of the caramels that's missing.
• 53:54
  Speaker 1: It's a fresh, fruity, but the flavor is so much.
• 54:03
  Speaker 1: Did you build the bar?
• 54:05
  Speaker 1: Yes, I did, zach, I did build the bar.
• 54:08
  Speaker 1: Did you?
• 54:08
  Speaker 1: Yes, I did, zach, I did build the bar area.
• 54:10
  Speaker 1: This, this top, was actually made by um, what's his?
• 54:11
  Speaker 1: Charles burton isn't his name, or is it william burton?
• 54:16
  Speaker 4: oh my gosh, your has been made yeah, the guy on.
• 54:19
  Speaker 1: Yeah, all right, anyways.
• 54:20
  Speaker 1: Yes, I think it's william daniel daniel burton yes, daniel burton makes these, these and this top was made for the scotchy.
• 54:30
  Speaker 1: I think it's William Daniel Daniel Burton.
• 54:32
  Speaker 4: Yes, daniel Burton makes these, and this top was made for the Scotchy Bourbon Boys and I put it together and we took him a couple of different weeks to finish the top on that.
• 54:42
  Speaker 4: He did a great job.
• 54:44
  Speaker 1: Yes, he did, and I have the staves all sanded.
• 54:46
  Speaker 1: I'm thinking I'm going to throw a coat of polyurethane stain on top and then, when you come up, you can help put together the bar front.
• 54:56
  Speaker 1: Nobody cares.
• 54:59
  Speaker 4: Nobody's ever going to see it.
• 55:00
  Speaker 1: No In the front.
• 55:01
  Speaker 1: I'll just no, no, no the camera.
• 55:06
  Speaker 1: The camera will move back if I have the bar front I'm not coming up there to work.
• 55:12
  Speaker 4: I'm coming up there to drink and party and have a good time and put together my staves and bourbon hunt and and and eat burb, uh, freshly made bourbon balls.
• 55:27
  Speaker 1: All right, maybe we'll be making them, who knows, it does.
• 55:31
  Speaker 4: All right.
• 55:31
  Speaker 4: I always do.
• 55:32
  Speaker 1: You know, I always love to lend a hand, all right, so I would say that it's time for the barrel bashing.
• 55:39
  Speaker 1: All right, so All right.
• 55:43
  Speaker 4: Once again brought to you by Old Louisville whiskey company and Louisville Kentucky, a mean car.
• 55:50
  Speaker 4: You get a chance to get down and see him take a tour, take a tasting and pick up some bourbon, so I'm picking up a little bit of a floral too.
• 56:07
  Speaker 1: Now it's sweet.
• 56:12
  Speaker 4: What kind of floral Is it?
• 56:14
  Speaker 4: Like a rose or honeysuckle, or like?
• 56:18
  Speaker 1: Cherry blossom.
• 56:19
  Speaker 4: Cherry blossom, cherry blossom.
• 56:24
  Speaker 1: So I have to wrap my brain around this.
• 56:26
  Speaker 1: This is the Discovery Series.
• 56:29
  Speaker 1: You know what I have this Bardstown Bourbon Company Discovery Series.
• 56:35
  Speaker 1: What was this?
• 56:37
  Speaker 1: Now comes the fun part.
• 56:39
  Speaker 1: Are they there?
• 56:43
  Speaker 1: Nope, are they there.
• 56:46
  Speaker 4: Nope, are they here.
• 56:47
  Speaker 4: You see, like the only two Discovery Series that I have is like one and three.
• 56:54
  Speaker 1: I think we both Is yours one and three.
• 56:58
  Speaker 4: Let me see One is green and three is red.
• 57:02
  Speaker 1: I've got three, okay, and I'm going to tell you I don't think.
• 57:08
  Speaker 4: Yeah, mine's signed by Nick Smith and Steve Nally.
• 57:17
  Speaker 1: Alright, I'm going to get it into the Scotchy Bourbon Boys.
• 57:20
  Speaker 1: Are they trying with the?
• 57:22
  Speaker 1: And?
• 57:23
  Speaker 4: also my number one is State yeah, my Nick Smith and Steve Nellie.
• 57:29
  Speaker 1: Mine too.
• 57:30
  Speaker 1: I've got them both.
• 57:31
  Speaker 1: We got them when we were there, I know, but I'm going to Let me see.
• 57:38
  Speaker 4: You know, I just don't understand why I have not gotten any other Discovery series.
• 57:44
  Speaker 4: So I've gotten so many, andrew.
• 57:46
  Speaker 4: I've any other Discovery series.
• 57:47
  Speaker 4: So, andrew, I've gotten so many.
• 57:47
  Speaker 4: I've got the Origin series.
• 57:49
  Speaker 4: I've got all these different collaborative series.
• 57:55
  Speaker 4: I mean, I've got so many other collaborative series that are over there and in the Origin series I've got several of those just back on my shelves over there.
• 58:07
  Speaker 4: But you know, it's like one and three and now they're up to 12.
• 58:15
  Speaker 4: I've missed out on so many Discovery series.
• 58:19
  Speaker 1: John Ritz says 10 has a Racine Kringle Cherry Bomb in this.
• 58:24
  Speaker 1: Now three.
• 58:26
  Speaker 1: You're tasting three.
• 58:29
  Speaker 1: I just put it up.
• 58:32
  Speaker 4: Yeah.
• 58:32
  Speaker 4: It's way more.
• 58:33
  Speaker 4: I've been sipping on this copper and team.
• 58:35
  Speaker 4: This is just such a great.
• 58:37
  Speaker 4: Oh my gosh.
• 58:40
  Speaker 4: This is like a grape wine with a bourbon finish.
• 58:47
  Speaker 1: Three is way more.
• 58:48
  Speaker 1: Marry those two together.
• 58:50
  Speaker 1: Three is they're close.
• 58:52
  Speaker 1: Okay, they're both sweet, but 12 is sweeter and Wow.
• 59:02
  Speaker 4: And you know, listen to this.
• 59:03
  Speaker 4: So, like the Nashville for Discovery Series 3 is 45%.
• 59:09
  Speaker 4: Indiana, 13-year, which is a 75% corn, 21% rye and 4% malted barley.
• 59:17
  Speaker 4: 32% Kentucky, which is a 13-year 74% corn, 18% rye and 6% malted barley.
• 59:29
  Speaker 4: And then the 23% Kentucky, which is a oh my gosh, is that 18 or 19?
• 59:37
  Speaker 4: 18-year corn, 75% rye and rye is 13% and malted barley 12 percent.
• 59:46
  Speaker 1: Oh, my god.
• 59:47
  Speaker 1: So okay, two and ten stand out to nicholas.
• 59:52
  Speaker 1: He said one through two are as green, three through nine marine and ten onwards is white label.
• 59:57
  Speaker 1: I saw that white label when I was searching it.
• 59:59
  Speaker 1: Uh, nicholas, but um, uh, super nash is a party animal.
• 1:00:04
  Speaker 1: That's what aaron says.
• 1:00:05
  Speaker 1: But I'm going to ask you, andrew.
• 1:00:07
  Speaker 1: Andrew says he has a lot of 12.
• 1:00:09
  Speaker 1: Let's just say but a question, andrew.
• 1:00:11
  Speaker 1: Oh my God, I had a question for Andrew.
• 1:00:16
  Speaker 1: Wow, let's see.
• 1:00:20
  Speaker 4: I want to say the biggest and the legs on that.
• 1:00:22
  Speaker 4: I haven't even tasted it on three, but this has been open for quite a while.
• 1:00:31
  Speaker 1: I had a question for him what's the price, andrew?
• 1:00:36
  Speaker 1: What's the price on 12?
• 1:00:37
  Speaker 1: I think this is why the Discovery in my opinion, the Fusion series is like I believe it's $59.99, and the Discovery series is like $159.99, $169.99.
• 1:00:46
  Speaker 1: That's believe it's $59.99, and the Discovery series is like $159, $169.
• 1:00:49
  Speaker 1: That's why it's so hard to keep up with.
• 1:00:53
  Speaker 4: Here in South Carolina, I think, because I just saw it today and the one that they had.
• 1:00:59
  Speaker 4: I was trying to pick up a bottle.
• 1:01:01
  Speaker 4: They only had Discovery series 8, and it was $159.99.
• 1:01:09
  Speaker 1: All right, the barrel bash on the nose.
• 1:01:16
  Speaker 4: Oh my God, that's what I love about opening bottles and letting them sit for quite a while.
• 1:01:23
  Speaker 4: There's no ethanol there.
• 1:01:26
  Speaker 4: It's nothing but sweetness, all right, all the flavors that you can get.
• 1:01:34
  Speaker 1: So imagine what you're drinking on three.
• 1:01:36
  Speaker 1: Imagine it a little bit sweeter on the front note, okay, and it's way more cherry.
• 1:01:45
  Speaker 1: So imagine like a little bit of cherry cola flavor and then finished with a huge amount of peach.
• 1:01:54
  Speaker 1: So $139.99 is what they were saying.
• 1:01:59
  Speaker 1: Uh, at the distillery, whatever, it's a little bit more, yeah, because they charge more, but uh, 139.99 for that.
• 1:02:07
  Speaker 1: And that's one of the reasons, honestly, why I probably haven't completely jumped in, because you know there's only so much money that I have.
• 1:02:19
  Speaker 1: You know, I've already, you know, but I'm glad that Andrew put us back into that.
• 1:02:27
  Speaker 1: And just a shout out at this I mean, if you go back into the Scotchy Bourbon Boys, I've done interviews with Steve Nally and we've done interviews with Greg Schneider, steve Nally and Nick Smith of Bardstown Bourbon Company.
• 1:02:48
  Speaker 4: So if you guys want to go back and check that out.
• 1:02:52
  Speaker 1: those are pretty good podcasts.
• 1:02:53
  Speaker 1: I mean, what's happening?
• 1:02:55
  Speaker 4: Let's also just give a little bit of history, too, that we, as the Scotchie Bourbon Boys, we've started this and done this from our own pocket.
• 1:03:08
  Speaker 4: We don't do this, we hadn't done this from donations of liquors.
• 1:03:13
  Speaker 4: This is from bottles that we bought, and we always do these reviews, like I say, from bottles that we acquire most of the time and, you know, very few times do we get samples, like a lot of these award specialists and things like that but we get these bottles and when we acquire them, we acquire them by our cost and then we do the review on them and then it's our very honest, opinionated review.
• 1:03:50
  Speaker 4: And that's how we built this podcast.
• 1:03:54
  Speaker 1: Well, yeah, it used to be all your costs and now it's partially my costs.
• 1:04:05
  Speaker 1: But I mean, you know there's certain friends of the podcast.
• 1:04:09
  Speaker 1: For instance, what Greg Schneider and Tyler Rothenberg do at Chicken Cock for us so that we can promote their brand is amazing.
• 1:04:20
  Speaker 4: Old stubborn Ed Bly he was able to get it Every now and then.
• 1:04:24
  Speaker 4: We do like you're saying we do and it's not you know 100%, but you know for a lot of years it was 100% us.
• 1:04:34
  Speaker 4: But now, like I say it's, you know 70% us and you know our cost and then 30%.
• 1:04:44
  Speaker 4: You know we are getting these samples and stuff to review.
• 1:04:50
  Speaker 1: Yes, we do get some.
• 1:04:51
  Speaker 1: Yes, but at the same time, for instance, we're reviewing tonight, courtesy of Andrew Lucas, if you, as listeners, want to send us and don't send up so many, I have so many samples, but if you have an individual, oh now you're going to kick me.
• 1:05:15
  Speaker 1: No, it's not just you.
• 1:05:16
  Speaker 1: I have samples.
• 1:05:16
  Speaker 1: I was bottling up.
• 1:05:18
  Speaker 1: Wait, wait, wait, wait, Walker.
• 1:05:20
  Speaker 1: Every time I see Walker, not only do I get to drink some fantastic bourbon, but he's got like seven maker's marks and then the worst thing he does to me is he basically is like he takes the best bourbon and he goes Roxy only sample.
• 1:05:40
  Speaker 1: I know Drives me crazy.
• 1:05:44
  Speaker 4: Anyways, thanks, walker, that's our good friend.
• 1:05:47
  Speaker 1: Yes, it is so.
• 1:05:48
  Speaker 1: Anyways, getting back to this, all right, so I want to say the no's.
• 1:05:54
  Speaker 4: You don't normally do that, because I kind of do that.
• 1:05:56
  Speaker 4: Just like I told you earlier, I was sending up bottles to her, not you.
• 1:06:04
  Speaker 1: I think with a little bit of now that I've been drinking on it, andrew, there's definitely the peach has gone to a little bit more of a dark chocolate.
• 1:06:22
  Speaker 1: So it goes.
• 1:06:23
  Speaker 1: It's complicated but the finish is finishing with like a tangy dark chocolate finish.
• 1:06:32
  Speaker 1: I mean it's spectacular, I mean all right.
• 1:06:36
  Speaker 1: So okay, uh, the nose.
• 1:06:40
  Speaker 1: As far as comparing to other bourbons, it's fruity, it's got like vanilla custard notes, but if I have to, so me personally this would be the least amount of this bourbon and I'm gonna give the nose a three because I love the caramels and that and this is fruity and so if it's fruity it's still good and I like the fruitiness of the cherry and the apricot and the peach and the sweetness of it, but it's still, you know, for a bourbon.
• 1:07:20
  Speaker 1: If this was an Irish whiskey or a Japanese whiskey, it would be right up there.
• 1:07:27
  Speaker 1: But this is the Discovery Bourbon Series from out of Kentucky and even though it's unique, I want caramels and chocolates and those kind of things.
• 1:07:38
  Speaker 1: So I'm going to give the nose a three.
• 1:07:40
  Speaker 1: Did you hear that, nash?
• 1:07:45
  Speaker 4: I did hear that.
• 1:07:47
  Speaker 2: Wow.
• 1:07:47
  Speaker 4: It was like the last two.
• 1:07:49
  Speaker 1: All right.
• 1:07:50
  Speaker 1: So body-wise it's straight up a four.
• 1:07:56
  Speaker 1: It fills every frickin' pore of its cheeks.
• 1:08:04
  Speaker 1: Tongue, nose stings top of the roof of your mouth, back of your throat, and then peachiness Taste.
• 1:08:21
  Speaker 4: The body on this three.
• 1:08:23
  Speaker 4: I have to you know the way they blend these and with the years they blend them and stuff it has such a thickness and a sweetness and a taste and the flavor it does, it reaches all the parts of your mouth, you know, yep.
• 1:08:43
  Speaker 4: All the parts of your mouth, you know, yep.
• 1:08:47
  Speaker 1: So Andrew's like the chocolate on the finish is the heaven hill.
• 1:08:55
  Speaker 1: Nash, you said South Carolina, tiny, what state?
• 1:08:58
  Speaker 1: Ohio?
• 1:09:00
  Speaker 1: Originally from Wisconsin, live in Ohio and spend most of my time in Kentucky.
• 1:09:10
  Speaker 4: So I was born in Germany, raised a few years in Colorado, colorado Springs to be exact, lived most of my life in South Carolina, went in the Army, went back to Colorado Springs in the Army for three years and then back to South Carolina, went in the Army, went back to Colorado Springs in the Army for three years and then back to South Carolina.
• 1:09:30
  Speaker 1: Alright Taste.
• 1:09:32
  Speaker 1: It's sweet, cherry, cola, peach and it's bourbon.
• 1:09:45
  Speaker 1: It's surprising for a bourbon.
• 1:09:47
  Speaker 1: Andrew, I will give you that I expect cherries and brown sugar and whatnot.
• 1:09:56
  Speaker 1: You know what I mean, but it's so sweet it almost tastes like there's peach flavor in this, which is ridiculous.
• 1:10:05
  Speaker 1: On this three.
• 1:10:09
  Speaker 4: I'm not getting the peach, but I'm getting like the cherry and the cola flavor.
• 1:10:15
  Speaker 1: I told you that the difference.
• 1:10:17
  Speaker 1: Imagine if you took three and then made it so that you have double the sweetness and it tastes like peach after the cherry cola.
• 1:10:31
  Speaker 4: Yeah, this one.
• 1:10:32
  Speaker 4: Like I say, I'm getting cherry cola and sweetness and I'm getting a little bit of the brown sugar on this too, but no oakiness.
• 1:10:44
  Speaker 4: You know, for two 13 years and an 18 year, no oakiness whatsoever.
• 1:10:52
  Speaker 1: Well, when you think about this one again, let's look at this, got it Delicious.
• 1:10:58
  Speaker 1: So, when you think about this one, we are talking about a six Bardstown, where the bardstown in that has to be.
• 1:11:08
  Speaker 1: What a two-year, three-year bardstown.
• 1:11:10
  Speaker 1: Yeah, and this is a six-year bardstown, but then you have a 10 no, there's no bardstown in this yeah, there is.
• 1:11:19
  Speaker 4: There's only three in here okay, so this indiana and two kentuckys, so this has the barge town.
• 1:11:25
  Speaker 1: In that one this has a 14 year old kentucky, two 10 year old kentucky's in a six year old barge town and the six year old barge town's only eight.
• 1:11:42
  Speaker 1: It's a 14-year-old 75-whatever 75, 13, and 12.
• 1:11:49
  Speaker 1: 78, 12, and 10 would be the beam, because beam is 78% corn with the 12.
• 1:11:57
  Speaker 1: And then he's saying the turkey is probably the 78, 13, 9.
• 1:12:02
  Speaker 1: And so that leaves the 75, 13, and 12.
• 1:12:07
  Speaker 1: What was the other one that he was mentioning?
• 1:12:09
  Speaker 1: Beam, wild Turkey, bardstown, and what?
• 1:12:15
  Speaker 1: Heaven Hill?
• 1:12:17
  Speaker 1: So the 14-year-old 75, 13, 12 must be the Heaven Hill Six-year, foregrain, yep, year old 75 13, 12 must be the heaven hill six year four grain.
• 1:12:27
  Speaker 4: Yep, yeah, I bet yeah on.
• 1:12:27
  Speaker 4: This was 23 percent, was 75, 13, 12 I mean turkey and beam, 18 year.
• 1:12:34
  Speaker 1: I mean beam and turkey are so close when it comes to bourbon, like the bourbon flavors they're different but they're close and that's obvious, so all right.
• 1:12:48
  Speaker 4: Oh my gosh, you know you come to think about it.
• 1:12:52
  Speaker 4: I got the Heaven Hill 18-year back here behind me.
• 1:12:56
  Speaker 1: Yeah.
• 1:12:57
  Speaker 4: And oh my gosh, those flavors that come out in there, you can pick those flavors out.
• 1:13:06
  Speaker 1: Come out in there, you can pick those flavors out of the Heaven Hill.
• 1:13:09
  Speaker 1: 18-year too, so 14-year-old is the turkey.
• 1:13:13
  Speaker 1: He said Okay, and then the 10 is the beam and the Heaven.
• 1:13:22
  Speaker 4: Hill All right and the Heaven Hill All right.
• 1:13:26
  Speaker 4: On this three I'm saying the Kentucky 13-year, the 74, 18, and 6 is probably the beam in this one, okay, okay.
• 1:13:36
  Speaker 1: So that brings us to the taste, which I can give up to a five.
• 1:13:40
  Speaker 1: All right, I'm going to agree with you, andrew, it earns the five.
• 1:13:47
  Speaker 1: There's no doubt because there's so much going on, and roxy's not giving this a five because she's not a fan of peach.
• 1:13:59
  Speaker 1: So this, this, this, this has the aftertaste of peach tea and that's like she'll make the gagging noise after drinking if she gets peach tea by accident.
• 1:14:13
  Speaker 1: Oh my gosh.
• 1:14:15
  Speaker 4: That is so amazing because my wife, sherry she, is not a fan of peach either, so she would not like that either.
• 1:14:24
  Speaker 4: Right?
• 1:14:25
  Speaker 1: But it's me, so I'm going to do taste.
• 1:14:29
  Speaker 1: It earns a five Five, so now we're talking finish.
• 1:14:41
  Speaker 4: So far you've got three, four and five.
• 1:14:44
  Speaker 2: Yep.
• 1:14:46
  Speaker 1: And the finish starts off peach.
• 1:14:49
  Speaker 1: It's got the tanginess of like biting into a peach and what's left the leftover taste in your mouth.
• 1:14:57
  Speaker 1: Some peaches don't have a lot.
• 1:14:59
  Speaker 1: There's so much sweetness but then it goes to a dark chocolate next to the sweetness with a tang.
• 1:15:07
  Speaker 1: I've never experienced anything like that.
• 1:15:10
  Speaker 1: I will say that what I want from this is medium to long finish.
• 1:15:20
  Speaker 1: That's usually what most people like is a medium to long finish.
• 1:15:24
  Speaker 1: That's usually what most people like.
• 1:15:26
  Speaker 1: I like the medium to long.
• 1:15:30
  Speaker 1: But the long part of the is the chocolate and it's a little bit bitter, just a little.
• 1:15:40
  Speaker 1: So I am going to give this for the finish a 4.
• 1:15:45
  Speaker 1: Pulls a 16 of 18.
• 1:15:49
  Speaker 4: 16 of 18.
• 1:15:51
  Speaker 4: Yes, that's pretty good.
• 1:15:52
  Speaker 1: Yes, andrew, I think for the Discovery Series 12, you should send up a couple more samples so that we can put that in the blind.
• 1:16:05
  Speaker 4: Wow, wow, and you entered this, huh.
• 1:16:11
  Speaker 1: I would say it.
• 1:16:12
  Speaker 1: I would say it enters.
• 1:16:15
  Speaker 4: I mean, I think it's unique enough If it's like you said, if it's close to this number three, in which the Nashville's and everything is, then it deserves to be there.
• 1:16:28
  Speaker 1: Well, also Nash remember how.
• 1:16:30
  Speaker 1: Well, just remember we might just have.
• 1:16:36
  Speaker 4: We might have to break the rules.
• 1:16:37
  Speaker 4: We might be here in three a piece.
• 1:16:40
  Speaker 1: No, I mean we can't.
• 1:16:42
  Speaker 1: We've got you CT, me and Walker's going to be and Whiskey's going to be there, roxy can throw in.
• 1:16:53
  Speaker 1: So we're going to start a 10 am pod.
• 1:16:58
  Speaker 4: Oh, so you're going to influence your wife to throw in a couple?
• 1:17:03
  Speaker 1: Yeah.
• 1:17:03
  Speaker 1: What the hell's wrong with you?
• 1:17:05
  Speaker 1: When do I ever Listen to me?
• 1:17:11
  Speaker 4: She's always been the one to blind us.
• 1:17:14
  Speaker 1: She's going to blind us.
• 1:17:14
  Speaker 1: But I have a question In what world have I ever influenced Roxy?
• 1:17:21
  Speaker 1: I mean, what the shit?
• 1:17:28
  Speaker 4: Let me back, stop this train and let my brother Jack off.
• 1:17:35
  Speaker 1: What the hell is that?
• 1:17:39
  Speaker 4: It's just a man joke.
• 1:17:41
  Speaker 1: Okay, ozzy, okay Ozzy.
• 1:17:44
  Speaker 1: Anyways, like I said, all right, so it's in there.
• 1:17:52
  Speaker 1: Please send us a couple samples so that I can not have.
• 1:17:58
  Speaker 1: I have some left, but I don't want to.
• 1:18:01
  Speaker 1: I want to give everybody a chance.
• 1:18:03
  Speaker 1: Now the way, if you remember Nash, he said he'd send a fresh fifth.
• 1:18:08
  Speaker 1: Appreciate it.
• 1:18:09
  Speaker 1: All right, awesome.
• 1:18:11
  Speaker 1: So Walker says he likes peach too.
• 1:18:15
  Speaker 1: So what's going to happen on the 10 am podcast?
• 1:18:20
  Speaker 1: Everybody is that that's our holiday podcast and on our holiday podcast we're all together.
• 1:18:27
  Speaker 1: It's a holiday festive thing.
• 1:18:29
  Speaker 1: It happens.
• 1:18:29
  Speaker 1: 10 am.
• 1:18:30
  Speaker 1: Facebook YouTube Live.
• 1:18:31
  Speaker 1: I have to clean off this bar.
• 1:18:37
  Speaker 1: I'm sorry that.
• 1:18:40
  Speaker 4: Jeff will not be wearing his EH Taylor Christmas sweatshirt this year.
• 1:18:47
  Speaker 4: It's like he tried to twin me last year.
• 1:18:51
  Speaker 2: I'm going to.
• 1:18:52
  Speaker 1: No, your ass is twinned, anyways.
• 1:18:57
  Speaker 1: Okay.
• 1:19:00
  Speaker 1: So what that said, yes, with that said, the way the holiday podcast works, everybody, and we're going to end this now that we got through this.
• 1:19:15
  Speaker 1: You know I have to do a part of this.
• 1:19:18
  Speaker 1: I guess we're going to make this a long because this is a holiday.
• 1:19:22
  Speaker 1: We're going to make this a long because this is a holiday.
• 1:19:25
  Speaker 1: The holiday podcast will have an assortment of 10 bourbons that we have to cut down to five that we get blinded on.
• 1:19:34
  Speaker 1: So Roxy will be there, hers will be in there, everybody's will be in there, and we got to cut it down to five that we blind on the bourbon of the year podcast.
• 1:19:43
  Speaker 1: That's what happens on the holiday thing.
• 1:19:44
  Speaker 1: We have a good holiday festive podcast 10 am and at 2 pm we will then go live and decide our Bourbon of the Year, blinded for fun, we definitely break for lunch and we go to the lizard place.
• 1:20:02
  Speaker 1: Winking lizard.
• 1:20:03
  Speaker 1: Winking lizard, winking lizard.
• 1:20:05
  Speaker 1: We all try and sober up, but then there's winking lizard.
• 1:20:10
  Speaker 1: Barrel pick pours.
• 1:20:11
  Speaker 1: It's fantastic this year, anyways.
• 1:20:15
  Speaker 1: So I have a couple suggestions for everybody who's looking for a holiday gift.
• 1:20:20
  Speaker 1: That's on the shelf regularly.
• 1:20:22
  Speaker 1: Yeah, that's part of our shelf regularly, yeah, so here that's part of our podcast tonight, right, and here in Ohio.
• 1:20:31
  Speaker 4: Holiday whiskey and bourbon gift.
• 1:20:35
  Speaker 1: Right here in Ohio.
• 1:20:36
  Speaker 1: What you got to look for is what's on the shelf.
• 1:20:39
  Speaker 1: I'm not trying to give you anything.
• 1:20:40
  Speaker 1: I'm not trying to give you anything, but one of the things that's on the shelf that anybody who's here in Ohio should do is this, right here.
• 1:20:50
  Speaker 1: I'm telling you the bottle's fancy.
• 1:20:56
  Speaker 1: It is chicken cock straight bourbon.
• 1:20:59
  Speaker 1: It is 100%.
• 1:21:00
  Speaker 1: When you look at this bottle for people on Facebook and YouTube I got it up there you can't go wrong.
• 1:21:06
  Speaker 1: $61.99 or $60.99, $65 some places, whatever.
• 1:21:13
  Speaker 1: But look at that bottle.
• 1:21:15
  Speaker 1: Look at the detail.
• 1:21:16
  Speaker 1: It's got the chicken coop chicken wire on it.
• 1:21:19
  Speaker 1: It's kind of cool and fancy, well worth it and it's readily available across the United States.
• 1:21:26
  Speaker 1: So Greg Schneider distills this and what's in it?
• 1:21:31
  Speaker 1: This is good damn bourbon.
• 1:21:33
  Speaker 1: For anybody who loves bourbon, this is the gift.
• 1:21:37
  Speaker 4: Exactly All the flavors, the taste, the proof it doesn't burn your taste buds right out, and stuff like that, if you wanted to give something to somebody that's a whiskey lover.
• 1:21:54
  Speaker 1: It's 90 proof.
• 1:21:55
  Speaker 1: They've never had it.
• 1:21:56
  Speaker 4: Have it.
• 1:21:57
  Speaker 4: This is the whiskey that you should get them, because it's a great gift and you just can't go wrong with the flavors and all that because, uh, we personally know the guy behind uh the distilling of it and, uh, you know he's the master distiller and he holds nothing back in producing a great product and putting it out there for the whiskey lover and what's on the shelf right now, and he holds nothing back in producing a great product and putting it out there for the whiskey lovers and what's on the shelf right now.
• 1:22:31
  Speaker 1: Initially it was sourced and he made sure that the blends were up to quality, but this is his distillate from the Bardstown Bourbon Company that he controlled everything.
• 1:22:45
  Speaker 1: So as far as the distilling and then had some great barrels, I mean it's just fantastic.
• 1:22:52
  Speaker 1: Bourbon and then another holiday suggestion that you can't go wrong on is any of the expressions and this is always the holiday bourbon because it's festive.
• 1:23:05
  Speaker 1: It is basil Hayden.
• 1:23:06
  Speaker 1: This is a basil Hayden toast $49.99.
• 1:23:10
  Speaker 1: They got this little copper strap or brass strap around it.
• 1:23:16
  Speaker 1: Decorative bottle Nice cork, wooden cork, quality bottle.
• 1:23:22
  Speaker 1: You can't go wrong giving somebody a Basil Hayden.
• 1:23:26
  Speaker 1: Now I find this really good for entrance level people because the proof sits around.
• 1:23:33
  Speaker 1: It's 80, if I'm not mistaken, it's 86 proof, right?
• 1:23:38
  Speaker 1: Okay, I'll tell you.
• 1:23:43
  Speaker 4: It's a great thing that you mention that, because I just met a guy 80 proof, 80 proof.
• 1:23:48
  Speaker 4: So Basil Hayden Met a guy today in Green's Beverage Store in Greenville.
• 1:23:55
  Speaker 2: South.
• 1:23:55
  Speaker 4: Carolina and he just happened to walk up to me and ask me because I was sitting there looking at all the whiskey and bourbon and he had a bottle of Woodford Reserve and he was like you know, what would you think about this Basil Hayden?
• 1:24:15
  Speaker 4: And it was sitting up on the top shelf there on their things.
• 1:24:19
  Speaker 4: And so I went into talking about the Basil Hayden and why we recommend Basil Hayden, about the proof, the taste, where it was made from at Jim Beam Distillery and all that.
• 1:24:33
  Speaker 4: And then I went into Whitford Reserve and talked about it and what he had in his hand.
• 1:24:39
  Speaker 4: And then I went into a couple of two or three others, but Basil Hayden, I told him it was like we recommend that to everybody that's just starting out into whiskey and all Because it's got a great flavor, it's got a low fruit.
• 1:24:57
  Speaker 4: It doesn't burn your taste buds.
• 1:24:59
  Speaker 4: We wound up sitting there talking for about 20 to 30 minutes, and all that about how, the flavors of the whiskey and everything, and what Basil Hayden has compared to the other ones and why it's there.
• 1:25:14
  Speaker 4: And so Basil Hayden is an amazing whiskey at a great price that I believe we looked at the shift $39.99 in South Carolina.
• 1:25:27
  Speaker 1: This is the toast and this is $49.99.
• 1:25:30
  Speaker 1: But you have many different choices.
• 1:25:35
  Speaker 1: There's smoked and there's toasted and there's something rye.
• 1:25:40
  Speaker 1: There's like three different kinds of Basil Hayden.
• 1:25:43
  Speaker 1: I mean you could get into basil Hayden 10 year, where, if you want to spend but basil Hayden, in my opinion, is one of the best gift giving bourbons at the reasonable price there's no doubt, and depending on what flavor and what level your whiskey drinker is you know whiskey drinker is, you know you can pick from whatever flavor you want, to whatever year's age, and they got it and it's always readily available on the shelf.
• 1:26:12
  Speaker 1: So one of the other cool things is Maker's Mark.
• 1:26:15
  Speaker 1: Now this is a Maker's Mark wood finish series, the heart, and it's not what I'm just saying.
• 1:26:25
  Speaker 1: Maker's Mark this is a bottle I pulled off the shelf.
• 1:26:28
  Speaker 1: They've got private selects, they've got these wood finishing series.
• 1:26:32
  Speaker 1: They got regular Maker's Mark for $24.99, but this red dipped dripping wax is patented.
• 1:26:43
  Speaker 1: Wax is patented.
• 1:26:52
  Speaker 1: You cannot dip wax anymore and let it drip down the bottle, no matter what color it is, because Maker's Mark has the patents on it.
• 1:26:55
  Speaker 1: We learned that at the Blantons.
• 1:26:56
  Speaker 1: They were wax dipping and they had to have a little thing that caught the wax because they're not allowed to let it drip, because they don't have a patent for letting the wax drip, unlike Maker's Mark.
• 1:27:07
  Speaker 1: But it's like oh no other.
• 1:27:09
  Speaker 1: They dip lawn furniture and Glencairns and whiskey glasses, everything that's dipped, and you see this run, it means Maker's Mark and you can't go wrong, no matter what expression you buy of Maker's Mark from $24.99 to about $80 on the shelf the stuff that you can find on the shelf, it's all good and it's a great gift that most people.
• 1:27:36
  Speaker 1: If you're going to give somebody who likes bourbon, you give that person this, a Maker's Mark, and there's very few people that don't like what's going on with the Maker's Mark.
• 1:27:50
  Speaker 4: I'm going to go one further.
• 1:27:51
  Speaker 4: If they're a bourbon lover or whiskey lover, make them a Maker's Mark ambassador.
• 1:28:00
  Speaker 4: It's, for free.
• 1:28:01
  Speaker 4: You can get the website, sign them up and they'll actually get their own barrel with their serial number and their name and each time they go to the distillery they'll get a pin.
• 1:28:16
  Speaker 4: They'll get each Christmas they'll get gift sets to them and all to them and all.
• 1:28:27
  Speaker 4: But at the end of the aging of their barrel they're able to go up there and be able to purchase the bottles from their barrels that they were, and that is the only single barrel program that Makers Mark provides, if I'm not mistaken.
• 1:28:41
  Speaker 2: Yes.
• 1:28:42
  Speaker 1: So you get a single barrel of your barrel and you can, I believe, with the amount of people they put your name on it's.
• 1:28:49
  Speaker 1: You can buy up to 16 or 18.
• 1:28:52
  Speaker 1: I think it's 18 bottles, I think that's what it is, but any so there you go, so you can, you can actually give somebody a free.
• 1:29:02
  Speaker 4: Maker's Mark bourbon gift by giving them the gift of becoming a Maker's Mark ambassador.
• 1:29:10
  Speaker 4: Yep.
• 1:29:10
  Speaker 1: Right, yep.
• 1:29:11
  Speaker 1: So the last suggestion I have for holidays if you're going to spend a little bit of money, you can't go wrong on this and believe it, or not?
• 1:29:20
  Speaker 1: Right now, folks, this is on the shelf.
• 1:29:22
  Speaker 1: Oh my gosh, this is Booker's, it or not?
• 1:29:24
  Speaker 1: Right now, folks, this is on the shelf.
• 1:29:25
  Speaker 1: Oh my god, this is, this is bookers.
• 1:29:26
  Speaker 1: And everywhere you go.
• 1:29:28
  Speaker 1: Now the current batch is jimmy's batch.
• 1:29:30
  Speaker 1: This is a batch that booker know, that that fred know did recently.
• 1:29:37
  Speaker 1: Now this is fred knows dad is booker.
• 1:29:39
  Speaker 1: Now book.
• 1:29:41
  Speaker 1: This will run you MSRP right around $100.
• 1:29:46
  Speaker 1: This is definitely an investment gift, but if you know somebody who loves bourbon and you want to impress them, this is Booker's.
• 1:29:55
  Speaker 1: It's not always readily available on the shelves, but right now, when you walk into your liquor store, especially here in Ohio, it's there.
• 1:30:04
  Speaker 1: They had it dispatched and for whatever reason I don't know why they might have made more of it.
• 1:30:09
  Speaker 1: They might have made whatever, but whatever it is, it's out there and it's fantastic, and this is a wrapped-up gift in itself.
• 1:30:18
  Speaker 1: I mean Booker's, it's got the—.
• 1:30:21
  Speaker 4: One thing about this bourbon is that it's barrel-strength bourbon Uncut and unfiltered.
• 1:30:28
  Speaker 4: Yeah uncut and unfiltered, just like what we always say at the end of our podcast.
• 1:30:35
  Speaker 4: This bourbon Booker knew when he designed, he talked about it and he thought about it.
• 1:30:41
  Speaker 4: He thought that bourbon should be uncut, unfiltered and presented right from the barrel uh, just as it was at barrel strength.
• 1:30:53
  Speaker 4: And that's how bookers became about.
• 1:30:57
  Speaker 4: And so you're getting these barrels, barrel flavors, right at Barrel Proof.
• 1:31:04
  Speaker 4: And each Booker's bourbon now has a story.
• 1:31:10
  Speaker 4: It has a name, it has a background and Fred Ngo, a good friend of ours, when he gets these batches and he gets them he designs a story around each batch and that's just a present in itself.
• 1:31:30
  Speaker 4: So if you've got a bourbon lover in your family or a friend that loves bourbon, this will definitely impress them if you get a bottle of this.
• 1:31:43
  Speaker 1: All right, so there's our holiday gift ideas when it comes to bourbon.
• 1:31:47
  Speaker 1: Look forward to one of the podcasts, probably on Thursday night I might have non-bourbon bourbon gifts for the bourbon lover.
• 1:31:56
  Speaker 1: You know, not actually bottles, but those are four ideas for the holiday that are on the shelf, readily available, that you can run to your local liquor store, buy it up and give it to your favorite bourbon loving uh person and I know I'd also like to add that uh, also, when you go to your favorite abc or liquor store, search out because also at holiday time a lot of the uh distilleries have holiday packs.
• 1:32:27
  Speaker 4: Uh, oh, yeah, yeah, most of the major names woodford reserve um makers mark and three jack daniels yeah jim beam jim beam.
• 1:32:41
  Speaker 4: You know they all have usually have holiday packs where it involves a bottle and maybe glasses or some other kind of present.
• 1:32:53
  Speaker 4: You know whether it's a blanket or anything else you know added into the bourbon pack.
• 1:33:00
  Speaker 4: So look for those.
• 1:33:03
  Speaker 4: All of them make great holiday gifts to support, you know.
• 1:33:09
  Speaker 1: All right Nash.
• 1:33:10
  Speaker 4: The whiskey lover in your life and give them a great gift.
• 1:33:13
  Speaker 1: We're wrap.
• 1:33:14
  Speaker 1: We're gonna wrap this up.
• 1:33:16
  Speaker 1: We're the Scotchy Bourbon Boys wwwscotchybourbonboys, for all things Scotchie Bourbon Boys.
• 1:33:23
  Speaker 1: We've got Glencarons t-shirts and, hopefully, bourbon Balls soon.
• 1:33:31
  Speaker 1: And then also, remember to follow us on all the podcast formats Twitter, twitter did I really say Twitter?
• 1:33:41
  Speaker 1: Facebook, instagram and YouTube, but also all the major podcast formats.
• 1:33:48
  Speaker 1: Apple, iheart and Spotify are the main ones, but check us out on all other ones.
• 1:33:55
  Speaker 1: But just remember, no matter where you listen, like listen, comment and leave good feedback.
• 1:34:01
  Speaker 4: Leave good feedback.
• 1:34:02
  Speaker 4: Yes.
• 1:34:02
  Speaker 1: And subscribe and then like listen, comment and subscribe and leave good feedback and subscribe and then like listen, comment and subscribe and leave good feedback.
• 1:34:08
  Speaker 1: And then also remember good bourbon equals good times and good friends.
• 1:34:14
  Speaker 4: And good times.
• 1:34:16
  Speaker 1: Drink responsibly.
• 1:34:17
  Speaker 1: Don't drink and drive and live your life.
• 1:34:22
  Speaker 1: Take it super nash.
• 1:34:32
  Speaker 2: Cut and un-filtered little steve-o will take us out all right yeah, oh, show me the way to the next whiskey bar.
• 1:34:49
  Speaker 3: Oh, don't ask why.
• 1:34:50
  Speaker 3: Oh don't ask why.
• 1:34:53
  Speaker 3: Show me the way to the next whiskey bar, oh, don't ask why.
• 1:35:01
  Speaker 3: Oh don't ask why.
• 1:35:04
  Speaker 3: Oh, don't ask why.
• 1:35:06
  Speaker 3: For if we don't find the next whiskey bar, I tell you we must die.
• 1:35:12
  Speaker 3: I tell you we must die.
• 1:35:17
  Speaker 3: I tell you, I tell you, I tell you we must die.
• 1:35:22
  Speaker 4: Oh yeah.