Latest / The Scotchy Bourbon Boys / Football, Bookers Jimmy's Batch and Camaraderie: A Journey through Spirits and Traditions

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Football, Bookers Jimmy's Batch and Camaraderie: A Journey through Spirits and Traditions · 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 Luton, 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.
• 1:35
  Speaker 1: A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 1:43
  Speaker 1: Remember to always drink responsibly, never drink and drive, and live your life uncut and unfiltered.
• 1:52
  Speaker 1: We'll be, we do, we're drinking every brew and we talk songs.
• 2:13
  Speaker 2: We love to tell the truth.
• 2:15
  Speaker 2: Yeah, we're the scotchy nerdy boys Raising some hair and making some noise.
• 2:23
  Speaker 2: Yeah, we're the scotchy nerdy boys.
• 2:42
  Speaker 2: We need to have fun and we hope for the joy.
• 2:43
  Speaker 2: We need to have fun and we hope you enjoy it.
• 2:48
  Speaker 3: We're here to have fun.
• 2:48
  Speaker 3: Woo, yeah, we are here to have fun.
• 3:08
  Speaker 3: We're here to have fun.
• 3:09
  Speaker 3: All right, welcome to another podcast of the Scotchy Perfect Boys.
• 3:11
  Speaker 3: That was Kenny Fuller who did our theme song.
• 3:12
  Speaker 3: Once again, we have gotten better, but we're still not as good as our theme song should be.
• 3:19
  Speaker 3: Thank you, kenny, for doing that.
• 3:21
  Speaker 3: Every time I hear that it just makes me happy.
• 3:23
  Speaker 3: I've had so many responses to the Scotchy Bourbon Boys theme song.
• 3:30
  Speaker 3: We got a bunch of people on tonight.
• 3:32
  Speaker 3: We got it's just me tonight doing this Jimmy's batch, but I am fresh back from Lambeau Field.
• 3:40
  Speaker 3: You can see, hoodie ever I think I ever bought a damn good hoodie, I figure you know this time I was looking actually for a jersey, a couple jerseys, but you know, being tiny and a big man, I need to have.
• 3:55
  Speaker 3: Honestly, I need a 3XL, a 3XL long, a 3XL.
• 4:00
  Speaker 3: It's just what it does.
• 4:01
  Speaker 3: This is 3XL.
• 4:02
  Speaker 3: They got a big and tall section but they had all the jerseys out and in this giant freaking, the biggest I mean Lambeau Field does the actual gift shop like no other.
• 4:20
  Speaker 3: I mean Buffalo Trace has a great gift shop when it comes to bourbon, but Lambeau Field and their double-story gift shop, which is like massive amounts of square footage, massive amounts of merchandise, is just packed on game day and I was able to do that but they didn't in that whole thing, that whole giant freaking place.
• 4:42
  Speaker 3: They didn't have 3XLs.
• 4:44
  Speaker 3: So I'm going to be ordering I believe it's still down Christian, watson and Josh, and come on, jacobs.
• 4:53
  Speaker 3: I come on, it's Josh, jacobs.
• 4:56
  Speaker 3: Anyways, jj and I am going to be ordering, probably Jacobs, because of that game he had and you know, watson did all right, but he had that drop.
• 5:09
  Speaker 3: That was a complete touchdown.
• 5:11
  Speaker 3: So I think I'm going to go with my guy, but it was a fantastic.
• 5:16
  Speaker 3: Fantastic, what would you say?
• 5:18
  Speaker 3: It was a game for the ages, for Packer fans.
• 5:24
  Speaker 3: It's the game that you want to.
• 5:25
  Speaker 3: We destroyed them.
• 5:26
  Speaker 3: I yes, they were down a few players, they were down Purdy, I mean, but that's Mr Irrelevant anyways, but it was just a fantastic game.
• 5:51
  Speaker 3: But, with that said, tonight don't want to get into, you know, I know there's Lions and Viking fans.
• 5:58
  Speaker 3: You guys are all having a fantastic year, packers are having a fantastic year and I can't wait to see how it plays out.
• 6:03
  Speaker 3: So this should be fantastic.
• 6:06
  Speaker 3: Football, that football and bourbon go together, and one of the reasons why I'm bringing it up is that when we were parking, uh, we, they parked the homes right in the neighborhood of Lambeau Field, which you can see the stadium from.
• 6:19
  Speaker 3: Their backyards, two blocks away, is where we parked and we basically picked the right place to park.
• 6:27
  Speaker 3: I was there with El Presidente Shout out to Randy, what a fantastic time with him and his significant other, kate double O Kate.
• 6:40
  Speaker 3: Me, roxy, double O Kate and El Presidente had the most fantastic time.
• 6:46
  Speaker 3: And it started out in the morning.
• 6:48
  Speaker 3: We met up on Saturday, we stayed in Kiwani at an Airbnb Fantastic had a good time, we drank some amazing pours, had amazing food there and then the day of the game, just everything was just like perfect, just another win.
• 7:08
  Speaker 3: So, yeah, drew is saying the vintage.
• 7:10
  Speaker 3: Yeah, this hoodie was freaking.
• 7:14
  Speaker 3: I saw this and I picked it up and I thought it's going to be over 100 bucks.
• 7:18
  Speaker 3: It wasn't.
• 7:19
  Speaker 3: So I was just like straight in right off the bat, and then I started looking for the jerseys and was disappointed.
• 7:26
  Speaker 3: So I'm going to have to get my jersey online, but that's going to allow me to get one of those really cool special.
• 7:32
  Speaker 3: You know, either it's going to be salute to the services or whatnot.
• 7:36
  Speaker 3: So that's going to be great.
• 7:38
  Speaker 3: So, with that said, wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, make sure you check it out.
• 7:45
  Speaker 3: And Bourbon Balls will be coming soon.
• 7:46
  Speaker 3: We will be making them at maybe as early as this weekend, maybe not, because my son and daughter-in-law and my grandson are coming to stay with us.
• 7:57
  Speaker 3: They're on their way right now.
• 7:58
  Speaker 3: So I'm looking forward to that.
• 8:00
  Speaker 3: Tonight they're going to get here about 1230 and I will make sure they get all their you know all all the places to stay and help them get unloaded and everything and then they're here for Thanksgiving.
• 8:11
  Speaker 3: So it just depends on whatnot, but let's go.
• 8:15
  Speaker 3: So the bourbon balls will be there, coming up.
• 8:18
  Speaker 3: Though.
• 8:18
  Speaker 3: They're coming up.
• 8:19
  Speaker 3: I'll let y'all know when they do.
• 8:20
  Speaker 3: I've also I've had multiple requests for them and I haven't even decided, but the bourbon that's going to go into these bourbon balls has been soaking the pecans for 10 months, so this should be fantastic.
• 8:34
  Speaker 3: It'll be there.
• 8:34
  Speaker 3: So I'm just going to go over the schedule real quick.
• 8:38
  Speaker 3: Next tuesday we have a special guest.
• 8:40
  Speaker 3: Our special guest is one of the main podcasters and Alan Bishop has been dueling with Greg Schneider, but we are going to be reviewing the Mizunaro finished bourbon, their newest release and their special release program and a couple others that we're going to go through.
• 9:04
  Speaker 3: But greg is going to be on 8 30 next tuesday, uh, and that should be fantastic.
• 9:10
  Speaker 3: Then december 12th thursday, december 12th we will be going live at around 3 3 3030ish would be my guess from Four Roses with Brent Elliott live in studio.
• 9:26
  Speaker 3: Now I don't know what's happening after that.
• 9:28
  Speaker 3: There's a chance that we could be doing our first old Homestead podcast.
• 9:34
  Speaker 3: I'm trying to set that up.
• 9:35
  Speaker 3: We'll try and do that on the Friday after that, and then I know I'm going to Maker's on Saturday and coming home on Sunday.
• 9:45
  Speaker 3: So the Thursday, friday and Saturday December 12th, 13th, 14th and 15th.
• 9:50
  Speaker 3: Now then our Scotchy Bourbon Boys Christmas party is coming up.
• 9:56
  Speaker 3: That is, I believe, friday, december.
• 10:00
  Speaker 3: I want to say if Thursday is the 13th, that means the 20th and then the 27th would be.
• 10:10
  Speaker 3: Thursday was the 12th, then the 26th, so it should be.
• 10:15
  Speaker 3: Our Christmas party is the 27th.
• 10:17
  Speaker 3: Friday, december 27th.
• 10:19
  Speaker 3: Yes, the 25th is a Wednesday.
• 10:20
  Speaker 3: The 26th is a Thursday.
• 10:20
  Speaker 3: Friday, december 27th.
• 10:19
  Speaker 3: Yes, the 25th is a Wednesday, the 26th is a Thursday.
• 10:22
  Speaker 3: We will be doing on Thursday our bookers blind because Super Nash is coming in on Thursday.
• 10:30
  Speaker 3: Thursday night we will be doing the blind tasting of all four bookers and picking our bookers of the year of the year.
• 10:46
  Speaker 3: We'll get CT to come in, hopefully via, and maybe get the samples up to whiskey and do our bookers of the year.
• 10:49
  Speaker 3: Then, friday, we're going to record our bourbon of the year and our holiday podcast.
• 10:59
  Speaker 3: So we've got a lot of stuff.
• 11:01
  Speaker 3: But that Friday night is the Scotchy Bourbon Boys Christmas party and there are people coming from all over.
• 11:07
  Speaker 3: Folks all over.
• 11:09
  Speaker 3: We've got Shannon Hood.
• 11:16
  Speaker 3: We've got Shannon, sarah and Stacey Pritchard, sarah Evans and Shannon Hood coming up from Bardstown.
• 11:23
  Speaker 3: We're trying to get everybody up here.
• 11:26
  Speaker 3: I've invited a lot of people and there's a lot of people, but we've got Walker coming.
• 11:33
  Speaker 3: Hopefully we've got Jamie coming.
• 11:35
  Speaker 3: You know it's like you're all invited.
• 11:39
  Speaker 3: It's going to be at Gervasi's Vineyards and what is it?
• 11:46
  Speaker 3: It's Gervasi Vineyards and it's at the Stillhouse at Gervasi.
• 11:51
  Speaker 3: But they have fantastic villas, they have rooms for rent, great place to come stay.
• 11:59
  Speaker 3: It's decorated fantastic, it's high, but it's worth it.
• 12:03
  Speaker 3: I mean, if you come in on a Friday stay Friday night, you won't just be disappointed.
• 12:07
  Speaker 3: It's a little expensive, but the grounds are amazing, the restaurants are amazing, the vineyard is amazing, the distillery is amazing and we're going to be having special pours and special giveaways at the Scotchy Bourbon Boys this year.
• 12:20
  Speaker 3: It's going to be fantastic cigar smoking, I'm hoping.
• 12:24
  Speaker 3: I'm trying to get.
• 12:24
  Speaker 3: I've invited a lot of people, but once December hits I'll just get them to commit.
• 12:30
  Speaker 3: So this should be a freaking awesome, seriously an awesome Christmas party, and then we're headed down to Kentucky again that Saturday and we'll be doing something there too.
• 13:28
  Speaker 3: So, but then that brings us to March 7th.
• 13:33
  Speaker 3: We will be also doing our Master Distillers badge remains supreme for now.
• 13:42
  Speaker 3: Hopefully Jamie and Jimmy's badge hits the same.
• 13:45
  Speaker 3: We'll see, yes, but what we're going to do is we will be down March 7th with Rob Samuels at Maker's Mark.
• 13:55
  Speaker 3: So that's the next one, and I'm trying to put together folks.
• 13:59
  Speaker 3: I'm hoping to get Mictors in there, dan McKee and Andrea Wilson and then Joe Magliano I believe it is Walker, you can help me on that one, that one I always get.
• 14:14
  Speaker 3: Nash does a great job with it, but I'm horrible with it.
• 14:18
  Speaker 3: But hopefully we get them on.
• 14:24
  Speaker 3: So there you go.
• 14:25
  Speaker 3: We got the coming attractions for the Scotchy Bourbon Boys All right.
• 14:29
  Speaker 3: Remember, we're on all the social media platforms facebook, instagram, youtube and x.
• 14:35
  Speaker 3: Uh, right now we're on youtube and at facebook live.
• 14:40
  Speaker 3: We've been doing more on x and uh and this is going to be a lot, a lot of fun.
• 14:49
  Speaker 3: So, hopefully, what happens?
• 14:52
  Speaker 3: Also, remember we're on all the major podcast formats, not just social media, but podcasts, Apple, iheart, spotify.
• 15:01
  Speaker 3: But remember, wherever you listen to us I mean on whatever platform you find us remember like, listen, comment, leave good feedback, like listen, subscribe and comment and then leave good feedback and, uh, we appreciate everything you've been doing.
• 15:21
  Speaker 3: Uh, we're doing with our podcasts up to about through all social media and across all the platforms.
• 15:29
  Speaker 3: About 19, 19 to 20,000 people a week are listening on good weeks and whatever.
• 15:35
  Speaker 3: And it's funny, the more I stay committed, the better it gets.
• 15:38
  Speaker 3: Like tonight, I can tell already we're doing all right on YouTube.
• 15:43
  Speaker 3: We've got some people coming on, you know, and thank you, thank you, walker, for taking care of that on youtube for me.
• 15:54
  Speaker 3: But so it's been a pretty spectacular uh month of november and this is just we're getting to the end and we got one more podcast on th.
• 16:06
  Speaker 3: I haven't decided what that'll be, but it'll be something.
• 16:09
  Speaker 3: But this Booker's here is Jimmy's batch.
• 16:13
  Speaker 3: Now the people on social media or on Facebook.
• 16:18
  Speaker 3: I am about to share and everybody else on YouTube and everything you'll see.
• 16:24
  Speaker 3: But I'm going to share the screen and then go forward.
• 16:30
  Speaker 3: Now I got to remember a couple times hey, greg, good to see you.
• 16:33
  Speaker 3: I have to get better at share screening, so that's why I'm going to do it.
• 16:38
  Speaker 3: Anyways, here we go.
• 16:40
  Speaker 3: Which one is the?
• 16:41
  Speaker 3: Where is it?
• 16:43
  Speaker 3: I believe that's it.
• 16:45
  Speaker 3: Nope, that's it.
• 16:46
  Speaker 3: There we go.
• 16:47
  Speaker 3: Here we go, sharing screen for everybody on Facebook.
• 16:52
  Speaker 3: But this is Jimmy's batch 2404.
• 16:56
  Speaker 3: And this is a unique batch.
• 16:58
  Speaker 3: Now, okay, so Thursday is our Wild Turkey Turkey Day podcast.
• 17:06
  Speaker 3: It will happen at 10 30 am.
• 17:08
  Speaker 3: Uh, super nash is going to join us for a little bit because that's the day he deep fries his turkeys.
• 17:17
  Speaker 3: So he will be giving you some of what he does as far as deep frying turkeys.
• 17:21
  Speaker 3: But I will be breaking this baby open.
• 17:30
  Speaker 3: I will be breaking open the Wild Turkey Jimmy 70, russell and I will be combining it also with the Bookers.
• 17:40
  Speaker 3: Now, nobody saw that.
• 17:41
  Speaker 3: Well, youtube saw that, but on Facebook you're just seeing the 24-24-04 Jimmy's Batch Bourbon.
• 17:48
  Speaker 3: But I'm just telling you this shows this bottle here that you're looking at on there and I'm showing you all too, on YouTube, that this bottle here is a special bottle and it really shows the connectivity, the glue of the bourbon industry and why bourbon has succeeded going forward with Elmer T, lee, booker, jimmy and what they did for this industry.
• 18:20
  Speaker 3: Because before this the industry faltered and clear spirits, tequilas, vodkas, gin, all kind of kicked its butt, but by bringing it back through creative thinking.
• 18:37
  Speaker 3: But then the support the industry showed, like in the Heaven Hill Fire, that they knew they were producing something in an area that the United States is an area, but in Kentucky, that not anybody else could do, and they basically decided what I wish our country would do is that we're all in this together and we're going to help each other out so that the industry as a whole succeeds.
• 19:08
  Speaker 3: We don't want to see anybody falter.
• 19:11
  Speaker 3: The competition for that shelf space was we'll put it all on the shelf space, then we'll create these specialty bourbons and we'll just see what happens.
• 19:22
  Speaker 3: But if you're having a problem, you need something.
• 19:25
  Speaker 3: Let me help you out.
• 19:27
  Speaker 3: So Jimmy's batch right here is the fourth and final batch of Booker's bourbon for 2024.
• 19:33
  Speaker 3: It is a tribute to a cherished friend of the no family, jimmy Russell.
• 19:40
  Speaker 3: I mean, jimmy Russell is wild turkey, eddie and Bruce, and you know you got Freddy and Fred, but a close friend to my dad, which would be Booker, and a second father figure to me since my dad's passing in 2004.
• 19:58
  Speaker 3: So Jimmy kind of was to to Fred what he had Booker and Booker taught him a lot.
• 20:09
  Speaker 3: But then Jimmy steps in and helps Fred become what he became.
• 20:14
  Speaker 3: So it's really kind of a special, special batch.
• 20:19
  Speaker 3: And so this is 2004,.
• 20:24
  Speaker 3: It is 125.8 proof 7 years, 9 months and 19 days.
• 20:30
  Speaker 3: It's signed by Booker.
• 20:32
  Speaker 3: No, it's called Jimmy's Batch.
• 20:33
  Speaker 3: And I mean, what company does a batch of bourbon that is dedicated to a man who, in another brand and another company, just celebrated his 70th year anniversary of being with wild turkey and just produced an eight-year anniversary release of wild turkey?
• 20:57
  Speaker 3: So I mean, who does that?
• 21:00
  Speaker 3: Only the only the people people in the bourbon industry.
• 21:07
  Speaker 3: It's unlike anything else.
• 21:08
  Speaker 3: The fourth release of Booker's Bourbon 2024 collection is Booker's Batch 24.
• 21:13
  Speaker 3: Oh for, jimmy's Batch.
• 21:15
  Speaker 3: This batch is named in honor of a master distiller, jimmy Russell, living legend for bourbon lovers everywhere and one of my dad's best friends, competitors and, most importantly, friends.
• 21:26
  Speaker 3: Jimmy was like a second father to me after dad passed away and I've learned a hell of a lot from him over the years.
• 21:33
  Speaker 3: There are many life lessons to thank him for, but here are a few that stand out to me.
• 21:40
  Speaker 3: Once at a bourbon festival, jimmy came up to Dad and me and poured out three glasses of a whiskey he wanted us to taste.
• 21:49
  Speaker 3: It was some real nice stuff, and when Dad asked what it was, jimmy said it was something new, he was working on something special.
• 21:58
  Speaker 3: I thought it was pretty cool to bring a new product to a competitor and ask what they think.
• 22:04
  Speaker 3: It showed me the importance of trust and the camaraderie and just how much these old timers respected each other.
• 22:12
  Speaker 3: The other big thing Jimmy taught me was to treat everybody like I wanted to be treated.
• 22:20
  Speaker 3: When we went to events at bars or liquor stores, he always stayed late to make sure everyone got their picture taken in their bottle signed.
• 22:30
  Speaker 3: It's easy to take for granted that we get to do what we do because of the people that stand in line for our whiskey, but Jimmy never did Just like dad.
• 22:41
  Speaker 3: There are are few things Jimmy loves more than a damn good bottle of bourbon.
• 22:45
  Speaker 3: So cheers to him and the mentorship he's given me through thick and thin all these years.
• 22:52
  Speaker 3: I hope you get to share a glass with company as good and true as Jimmy.
• 22:59
  Speaker 3: So Greg Schneider said I have many stories about Booker, jimmy Elmer and other icons.
• 23:05
  Speaker 3: Jimmy is the last of the true Kentucky Bourbon Master distillers and Drew, now that I could get down with that and you know it's funny, honestly it makes me.
• 23:22
  Speaker 3: You know, I've talked toreg and he's told me so many stories about booker.
• 23:26
  Speaker 3: But I really think jimmy helped fred become and take on booker's um, you know his actual brand and really take it to the level that booker would be proud of him at of.
• 23:42
  Speaker 3: I mean you know it says don't F up my Bookers.
• 23:47
  Speaker 3: You know that's what he said to him.
• 23:49
  Speaker 3: But I don't think Fred has.
• 23:50
  Speaker 3: I think Fred's done a fantastic job.
• 23:52
  Speaker 3: And then him and Sandy raising Freddie and Freddie's been doing such a good job.
• 23:57
  Speaker 3: I mean the Bookers reserves doing, you know, the older Bookers that have gone and doing a blend of that which is amazing.
• 24:04
  Speaker 3: And then you're also at Barrel Strengthening.
• 24:06
  Speaker 3: You're talking about the Little Book Infinite.
• 24:08
  Speaker 3: What's happening in the bourbon industry is just fantastic, you know, it's just really, really something special in my opinion.
• 24:17
  Speaker 3: And this Booker's with Jimmy's Batch coming up on Thanksgiving.
• 24:21
  Speaker 3: You know I have to say, greg, thank you for what you did for me with Jimmy Russell last year After our Christmas party we had you had texted Jimmy and said that I was going to be down there with Super Nash and we went.
• 24:37
  Speaker 3: We hadn't heard anything.
• 24:38
  Speaker 3: But when we got there I said I was gonna be there between 12 and one.
• 24:41
  Speaker 3: We got there at 1230.
• 24:44
  Speaker 3: And I really hadn't heard much.
• 24:45
  Speaker 3: But there Jimmy and Rosetta were and they signed everything.
• 24:50
  Speaker 3: I got to meet him.
• 24:52
  Speaker 3: He was definitely.
• 24:53
  Speaker 3: Jimmy is a special person and, like you said, he's a national treasure.
• 25:00
  Speaker 3: He's what's left of them and he's done such a spectacular job.
• 25:04
  Speaker 3: I mean the man loves living.
• 25:06
  Speaker 3: He's going to be at the Wild Turkey tasting room and their new gift shop until he's gone.
• 25:20
  Speaker 3: I mean the man is amazing, he's gone.
• 25:29
  Speaker 3: I mean the man is amazing.
• 25:29
  Speaker 3: You know so Fred so Fred used to be Freddy until Freddy came along was spot on.
• 25:31
  Speaker 3: He loves Jimmy like a second father.
• 25:33
  Speaker 3: I think a lot of people that know Jimmy you could say that too.
• 25:37
  Speaker 3: The man was a sharing, caring kind of guy.
• 25:40
  Speaker 3: I mean I think Booker was more of a hard ass, so it was harder, harder to.
• 25:44
  Speaker 3: He was, you know, a realist and there was aspects.
• 25:48
  Speaker 3: But I think it would be harder to connect you know you read Fred's book about with Booker and all this stuff and he, I think Fred did connect, but Booker was a lot.
• 25:59
  Speaker 3: What would you say?
• 26:00
  Speaker 3: He cared about Fred, but it was hard to as Fred went along.
• 26:07
  Speaker 3: I think Jimmy kind of fit in in a more approachable way when it comes to what Fred has been able to do in the industry than Booker was.
• 26:21
  Speaker 3: I don't know if Booker was approachable enough, I think from the time he was there and it's like that.
• 26:28
  Speaker 3: Anyways, a lot of times the dads are very hard on their sons because they want so much and then somebody else can really step in and see things in a little bit different perspective and I think that's what Jimmy was able to do.
• 26:44
  Speaker 3: And Fred dedicating this batch I don't know how you get this through I mean it shows how much, honestly, I really think this shows how much Fred and Freddie, their family, the No's, still have a control over the bourbon Because, honestly, there's not too many companies that could put out a batch named after the master distiller of another distillery.
• 27:09
  Speaker 3: But the closeness of this, I mean it just shows you once again.
• 27:14
  Speaker 3: Um, you know all the things that they're willing to do for each other.
• 27:18
  Speaker 3: So, with that said, let's keep going.
• 27:20
  Speaker 3: I'm'm going to get to this soon, all right.
• 27:23
  Speaker 3: All right, he's mastered distiller notes.
• 27:28
  Speaker 3: The fourth and final batch of Booker's Bourbon for 2024 is a tribute to the cherished friend of the Noh family, jimmy Russell, a close friend Okay, my dad and second father.
• 27:37
  Speaker 3: Okay, the batch boasts a rich amber color, shaped by the charred white oak barrels.
• 27:43
  Speaker 3: Boasts a rich amber color shaped by the charred white oak barrels.
• 27:46
  Speaker 3: It aged in barrels.
• 27:47
  Speaker 3: It aged in until the barrels were dumped.
• 27:50
  Speaker 3: Let's try that again.
• 27:51
  Speaker 3: Let's try it again.
• 27:52
  Speaker 3: This batch boasts a rich amber color.
• 27:57
  Speaker 3: Let's just make sure I'm still talking yes, I am by the charred white oak barrels.
• 28:03
  Speaker 3: It's aged in until the barrels were dumped.
• 28:07
  Speaker 3: I first tasted this batch at my kitchen table.
• 28:09
  Speaker 3: I've got to sit around that kitchen table with Fred and Sandy.
• 28:13
  Speaker 3: It's amazing and its aroma filled the whole room.
• 28:17
  Speaker 3: The first sip is a sweet and smooth, and the way the vanilla notes mixes with the brown spices the brown spice notes is just right inviting you in for another taste.
• 28:30
  Speaker 3: The finish is very pleasant and relaxing in taste.
• 28:33
  Speaker 3: I am really proud to put this batch together for jimmy, and I know my dad would have loved seeing a batch of his namesake, bourbon, dedicated to his great friend.
• 28:43
  Speaker 3: That's awesome.
• 28:46
  Speaker 3: This batch is made up of three production dates stored in four different warehouse.
• 28:50
  Speaker 3: It started at 125.8 proof and the age is seven years, nine months and 19 days.
• 28:56
  Speaker 3: The breakdown of the batch is as followed 12 came from the fifth floor of the seven-story warehouse z.
• 29:02
  Speaker 3: 20 came from the fifth floor of the seven-story warehouse Z.
• 29:03
  Speaker 3: 20% came from the fifth floor of seven-story warehouse one.
• 29:06
  Speaker 3: 46% came from the third floor of seven-story warehouse three and 22% came from the fourth floor of seven-story warehouse Q.
• 29:18
  Speaker 3: Fantastic, all right, let's get into this.
• 29:20
  Speaker 3: Anybody who knows about bookers.
• 29:23
  Speaker 3: You got this wood box, all right, that's enough.
• 29:25
  Speaker 3: I'm going to switch over.
• 29:26
  Speaker 3: I should have.
• 29:27
  Speaker 3: Let's stop sharing, all right, come on, come on, come on.
• 29:33
  Speaker 3: Where is the stop sharing?
• 29:35
  Speaker 3: Oh God, this should be easy.
• 29:51
  Speaker 3: Oh, I don't know.
• 29:51
  Speaker 3: Okay, is that it close window?
• 29:52
  Speaker 3: No, no, no, stop sharing.
• 29:53
  Speaker 3: It always tells me where to stop sharing.
• 29:54
  Speaker 3: Is it at the bottom?
• 29:54
  Speaker 3: Oh, let's see, there it is.
• 29:56
  Speaker 3: Stop share, all right.
• 29:59
  Speaker 3: All right, everybody, it's good to be back.
• 30:03
  Speaker 3: What did you all think?
• 30:04
  Speaker 3: I mean, that's some good detail, right.
• 30:06
  Speaker 3: Booker was demanding a Fred.
• 30:09
  Speaker 3: Yes, there's no doubt about it, walker, I agree.
• 30:11
  Speaker 3: And then we've got yes, tonight's doing a little bit better than the last couple on YouTube.
• 30:18
  Speaker 3: So the great thing about Booker's is it comes in this awesome box I could show you.
• 30:24
  Speaker 3: And then it's got this glass window support and uh, really kind of cool my microphone's right there.
• 30:31
  Speaker 3: So I'm sure you all heard that on the whatever.
• 30:33
  Speaker 3: But it's got the little ribbon with the, the bookers, uh, embossed b on there.
• 30:40
  Speaker 3: Plus each one comes with a sticker and the card, this awesome little card that you can collect from all the different bookers.
• 30:48
  Speaker 3: I keep mine right with it.
• 30:50
  Speaker 3: You can see that it tells you all the details and facts and that's kind of cool.
• 30:55
  Speaker 3: I like the cards but they're so little and it's so hard to read, so I just get the share screen on the internet.
• 31:02
  Speaker 3: That was kind of cool.
• 31:04
  Speaker 3: But the wax seal they're wax dipped up until the ribbon.
• 31:08
  Speaker 3: Very nice, wax dipping.
• 31:10
  Speaker 3: I mean it's just crazy.
• 31:12
  Speaker 3: Plus the handwritten note that initially Booker wrote and then Fred wrote.
• 31:18
  Speaker 3: Now on the reserves, freddie wrote the note.
• 31:21
  Speaker 3: So it's really kind of cool as the history of the family goes.
• 31:25
  Speaker 3: But I love the wax seal.
• 31:28
  Speaker 3: We're popping this one Now.
• 31:32
  Speaker 3: I love the Master Distillers blend of Booker's, which is three.
• 31:39
  Speaker 3: So this one is going to be unique and I am thinking of barrel bashing this one.
• 31:42
  Speaker 3: I know the Master Distillers, but it is going to be unique and I will.
• 31:44
  Speaker 3: I am thinking of barrel bashing this one.
• 31:45
  Speaker 3: I know the master distillers, but it's going to be interesting.
• 31:47
  Speaker 3: Now I just opened it, I'm gonna get the air that was in because it has to settle now.
• 31:57
  Speaker 3: This is settled a while, but then I'm going to up it to eliminate the neck pour.
• 32:01
  Speaker 3: There it goes.
• 32:03
  Speaker 3: There is no neck pore anymore.
• 32:05
  Speaker 3: Pop that cork.
• 32:06
  Speaker 3: Um, they do now use they used to use a real cork, but now they use a synthetic.
• 32:13
  Speaker 3: I'm pretty sure of that.
• 32:16
  Speaker 3: Wow, so here we go, put that in there.
• 32:22
  Speaker 3: Um, since it's new I I hadn't searched breaking bourbon, because this is pretty new batch and usually it takes a while for them to get their batch out um, let's see, we will put this.
• 32:36
  Speaker 3: Let's put this right over the there and move this a little bit further.
• 32:41
  Speaker 3: How about that?
• 32:44
  Speaker 3: All right, so in the glass, definitely a dark, darker amber color, which is similar I mean bookers is all uncut, unfiltered, just like the scotchy bourbon boys and just like the barrels at whiskey thief all uncutiltered.
• 33:01
  Speaker 3: It is the reason why Tiny got into this, the reason why I got into this Yep, the reason why I got into bourbon in the first place.
• 33:21
  Speaker 3: Before I even started podcasting, I was searching for Booker's Kitchen Table in 2018 and I had seen it on the shelf and didn't realize it was a batch thing.
• 33:32
  Speaker 3: So I eventually, like six months later, was able to pick it up in Wisconsin and it was like one of the best moments of my life actually being able to find what I was looking for Now.
• 33:43
  Speaker 3: Actually being able to find what I was looking for Now.
• 33:52
  Speaker 3: As Fred was saying that sometimes Booker was very frustrated, as Greg was saying, sometimes Booker was very frustrated with Fred and didn't think he was going to amount to much.
• 34:04
  Speaker 3: Booker was very frustrated with Fred and didn't think he was going to amount to much and but you know, after he passed, and just before I mean Fred, was Fred Fred stepped up to the plate and I really believe that Booker would be.
• 34:17
  Speaker 3: I believe the same thing that Greg had said Booker would be very proud of Fred today.
• 34:22
  Speaker 3: Believe the same thing that Greg has said Booker would be very proud of Fred today.
• 34:26
  Speaker 3: So, but so we're gonna.
• 34:31
  Speaker 3: The nose is it's a classic Booker nose.
• 34:41
  Speaker 3: I'm getting a little bit of the nut, a little ethanol.
• 34:46
  Speaker 3: I always get a little bit of like a fresh bitten into apple.
• 34:57
  Speaker 3: I get that from time to time.
• 34:59
  Speaker 3: It's not a peanut.
• 35:17
  Speaker 3: This time, believe it or not, I'm almost getting a potato chip.
• 35:20
  Speaker 3: I've never gotten that before, but I'm smelling a potato chip.
• 35:25
  Speaker 3: Now we are going to do this quick segment of barrel bashing.
• 35:31
  Speaker 3: I think everybody's going to be able to hear the barrel bash tonight, which is pretty freaking awesome.
• 35:36
  Speaker 3: Yes, the color on this is awesome.
• 35:38
  Speaker 3: Now I'm going to spin it for the body.
• 35:42
  Speaker 3: But the barrel bas Bashing rating system of the Scotchy Bourbon Boys is as followed it is brought to you by the Old Louisville Whiskey Company.
• 35:49
  Speaker 3: They're in Old Louisville, kentucky.
• 35:52
  Speaker 3: Amin down there you've got to book your tour.
• 35:56
  Speaker 3: It is a fantastic tour and he has fantastic whiskeys.
• 36:01
  Speaker 3: It's just highly recommended.
• 36:04
  Speaker 3: And you gotta go see him at the old louisville whiskey company.
• 36:08
  Speaker 3: All right, so our barrel bashing rating system is based off of 18 barrel bashes.
• 36:13
  Speaker 3: You wonder how, out of four, you get 18.
• 36:15
  Speaker 3: Uh, nose and body are two of the categories that you can give up to a four for a total of eight.
• 36:22
  Speaker 3: But you also on the taste and the finish.
• 36:25
  Speaker 3: You can give vibes, because I feel taste and finish is a little bit more important than nose and body.
• 36:32
  Speaker 3: Some people might just disagree with that, but that's the way it is.
• 36:37
  Speaker 3: Here.
• 36:37
  Speaker 3: At the scotchy bourbon, tiny gets to make the rating system and then also we 100%.
• 36:45
  Speaker 3: If you think something's fantastic in one category now sometimes I break that rule but one category alone, you could give it a but up up.
• 36:58
  Speaker 3: So the perfect, perfect bourbon score is a 4, 4, 5,5, with a but up up in one of the categories, for a total of 19.
• 37:07
  Speaker 3: Make sure you've all heard it, but I think you all can hear this.
• 37:12
  Speaker 3: Let me know on Facebook and YouTube if you can hear it, but I think you can hear the barrel bashing tonight.
• 37:17
  Speaker 3: So the original small batch yes.
• 37:23
  Speaker 3: So here we go, folks.
• 37:26
  Speaker 3: I am going to start the barrel bashing.
• 37:27
  Speaker 3: The original small batch yes.
• 37:28
  Speaker 3: So here we go, folks.
• 37:28
  Speaker 3: I am going to start the barrel bashing.
• 37:38
  Speaker 3: The nose there it is.
• 37:40
  Speaker 3: It's like a candied apple.
• 37:45
  Speaker 3: There's the brown sugar.
• 37:58
  Speaker 3: I'm getting some sort of bake good.
• 38:01
  Speaker 3: Maybe it's a candy apple muffin.
• 38:08
  Speaker 3: That could be it A candy apple muffin.
• 38:13
  Speaker 3: It's so good, it's sweeter.
• 38:15
  Speaker 3: The nose on this is fantastic.
• 38:16
  Speaker 3: All right, maybe a baked apple.
• 38:23
  Speaker 3: No, it's richer, it's more like it's not an apple pie, it's a baked cinnamon apple muffin.
• 38:37
  Speaker 3: That is really good, really good.
• 38:53
  Speaker 3: Oh, this is going to be tough because it's fantastic, john Ritz caramel apple.
• 39:08
  Speaker 3: There's no peanut and there is so much.
• 39:29
  Speaker 3: It's the most cinnamon I've ever had.
• 39:33
  Speaker 3: That is fantastic.
• 39:38
  Speaker 3: But what do you think, john, are you getting the caramel on the flavor of the actual?
• 39:43
  Speaker 3: I mean, the body on this is fantastic, like always.
• 39:47
  Speaker 3: If you look at that, the legs are thick and run quick, long, thick legs.
• 39:55
  Speaker 3: The body on this is fantastic.
• 39:58
  Speaker 3: I think the body on this could go butt up up, but the flavor is unfreaking, believable.
• 40:09
  Speaker 3: I'm trying to think what this would be.
• 40:10
  Speaker 3: What kind of drink is that?
• 40:16
  Speaker 3: A cinnamon hot toddy?
• 40:19
  Speaker 3: You put that in a cinnamon hot toddy and you're going to.
• 40:21
  Speaker 3: That is unfreaking.
• 40:24
  Speaker 3: Yeah, more on the nose, but the flavor is so cinnamony and it's so.
• 40:31
  Speaker 3: What would you say?
• 40:33
  Speaker 3: Apple?
• 40:33
  Speaker 3: It almost has a holiday spice.
• 40:40
  Speaker 3: It's spice.
• 40:46
  Speaker 3: If it wasn't $100 a bottle, you put this in wassail and you're going to like go crazy, let's see how long that.
• 40:56
  Speaker 3: It's so candy Apple, great vanilla there's some, but it's sweet man.
• 41:05
  Speaker 3: It's so sweet with that fruity.
• 41:08
  Speaker 3: I don't know what I did to deserve this.
• 41:14
  Speaker 3: Maybe I'm just in such a great.
• 41:16
  Speaker 3: That's a win I will give you.
• 41:19
  Speaker 3: There is like a cinnamon stick aspect I will give you that and I'm telling you.
• 41:26
  Speaker 3: And there's also like a little bit like the burn it and the and it goes forever on the this is.
• 41:33
  Speaker 3: This is going to be a tough one because, honestly, even in a blind, this one's going to stand out.
• 41:39
  Speaker 3: There's no bookers I've ever had like this.
• 41:41
  Speaker 3: This will be the easiest one for me to tell.
• 41:45
  Speaker 3: And, master Distiller, is that classic caramel, fantastic apple?
• 41:50
  Speaker 3: Drew says cinnamon apple strudel.
• 41:52
  Speaker 3: I will even give you that.
• 41:54
  Speaker 3: That flavor is so unique.
• 41:56
  Speaker 3: It's exciting.
• 41:57
  Speaker 3: I'm excited about this.
• 42:00
  Speaker 3: I'm about to do this on the nose.
• 42:02
  Speaker 3: I can't say that there's anything wrong with that nose at all.
• 42:09
  Speaker 3: I give it the nose of four.
• 42:10
  Speaker 3: Tell me if you can hear the barrel bashing, let's try it from under Two, three, four.
• 42:17
  Speaker 3: I'm hoping you all can hear it.
• 42:19
  Speaker 3: I tried to set it up.
• 42:21
  Speaker 3: Everybody can hear it.
• 42:21
  Speaker 3: All you got to do is just say one or the other yeah, there you go, walker.
• 42:29
  Speaker 3: I mean you got to get this bottle.
• 42:30
  Speaker 3: Unique as hell.
• 42:32
  Speaker 3: There's no Booker's I've ever tasted like this.
• 42:34
  Speaker 3: This is a definite.
• 42:36
  Speaker 3: What would you say?
• 42:38
  Speaker 3: It is a definite.
• 42:41
  Speaker 3: Shout out to Jimmy Russell, because that's what bourbon can do and they all love it so much.
• 42:49
  Speaker 3: Because that's what bourbon can do and they all love it so much.
• 42:55
  Speaker 3: Greg says he loved attending Booker's cookouts in his backyard.
• 42:58
  Speaker 3: He would do his best.
• 43:01
  Speaker 3: Emeril Agassi impersonation, slinging Booker's bourbon on the grill pork chops, slinging Booker's bourbon on the grill pork chops and loudly saying blam, blam, as the bourbon made the barrels reach high, made the flames reach high into the sky.
• 43:23
  Speaker 3: So the last couple cookouts that I attended, either at the bourbon festival, with them, freddie did it the year that Fred had his surgery and Freddie did a good job.
• 43:33
  Speaker 3: But the year that I met Fred and Freddie in their backyard at the Jim Beam tasting event and dinner, they did that on the grill.
• 43:43
  Speaker 3: So again this year they were able to do that with the chef from the kitchen table before he started cooking this insane meal that he cooked.
• 44:01
  Speaker 3: It was fantastic.
• 44:02
  Speaker 3: But that is a tradition that happens still to this day with Fred, freddy, it's amazing.
• 44:06
  Speaker 3: So, yes, all right.
• 44:12
  Speaker 3: So I gave the nose a four.
• 44:14
  Speaker 3: The one thing about this bourbon once again, god, what it did in the glass.
• 44:28
  Speaker 3: I'm going to have to give this body a four, but I'm going to also give it a but up up, so I'm going to give it a five, but up up Now, let's see for sure.
• 44:48
  Speaker 3: No one's telling me whether they can hear the barrel bashing.
• 44:51
  Speaker 3: John, can you hear the barrel bashing More on the nose for me?
• 44:56
  Speaker 3: John says the caramel.
• 44:57
  Speaker 3: Okay, I'm just going to tell you, drinking this, this one, is dangerous Because it drinks on a.
• 45:09
  Speaker 3: I mean, you could serve this in a fall, anything.
• 45:13
  Speaker 3: You could sip this in the fall at your campsite, at the fire, on your back deck.
• 45:19
  Speaker 3: You can serve this for Christmas.
• 45:21
  Speaker 3: This is Christmassy.
• 45:24
  Speaker 3: This is unique than ever.
• 45:26
  Speaker 3: John, you cannot hear it.
• 45:29
  Speaker 3: I could actually hear it on there, but you're not hearing it.
• 45:33
  Speaker 3: All right, it's frustrating.
• 45:36
  Speaker 3: Anyways, everybody, let's keep going.
• 45:40
  Speaker 3: Let's see what we got next.
• 45:43
  Speaker 3: Whiskey, uncensored, first ever Booker's, with a bulge on it.
• 45:48
  Speaker 3: Jimmy's Rules yes, with a bulge on it.
• 45:52
  Speaker 3: Jimmy's Rules yes, with a bulge.
• 45:53
  Speaker 3: Anyways, I am going to go on the taste Now.
• 46:01
  Speaker 3: I already gave the but up up out for that.
• 46:06
  Speaker 3: Let's see.
• 46:07
  Speaker 3: Look at that.
• 46:17
  Speaker 3: There's almost like a sour apple flavor on there, just that time on my lips.
• 46:26
  Speaker 3: This is spectacular.
• 46:30
  Speaker 3: I have to decide, though.
• 46:31
  Speaker 3: From a taste standpoint, it's yeah, but it's not hot.
• 46:39
  Speaker 3: Okay, yes, if you served it at 68 degrees, it's so that the heat.
• 46:49
  Speaker 3: I wonder what would happen if you did it.
• 46:51
  Speaker 3: But just now I got like a little of this, like a sour apple flavor in there on that last sip and it's like I said, this is a unique.
• 47:02
  Speaker 3: Unique wasn't coming through on Facebook.
• 47:06
  Speaker 3: Yeah, I'm sure I'd probably have to hit the microphones on Facebook, but I'll try it again.
• 47:12
  Speaker 3: But you guys know what I'm giving it.
• 47:14
  Speaker 3: The first one was I gave it a four for a nose.
• 47:17
  Speaker 3: I gave that.
• 47:18
  Speaker 3: The body is definitely I mean you were talking cheeks tongue under your tongue, roof of your mouth, back of your throat, down down in your you can taste it in your stomach.
• 47:31
  Speaker 3: The Kentucky chew works.
• 47:32
  Speaker 3: Um, this isn't so hot that you can't do the Kentucky chew.
• 47:36
  Speaker 3: Sometimes you got some bookers that give you that thing where it's just like so hot that you start chewing and it's like, okay, you better get that.
• 47:45
  Speaker 3: That's not working because everything freaks out so bad you stop tasting.
• 47:49
  Speaker 3: This doesn't do this, this is just full the whole way.
• 47:53
  Speaker 3: I have to give this taste.
• 47:57
  Speaker 3: I have to decide if it goes to the five, because usually I need caramel, really do, and I'm not getting a lot of caramel on the taste.
• 48:11
  Speaker 3: I get brown sugar on the nose, excuse me.
• 48:18
  Speaker 3: Yes, I'm home alone tonight and have to stay up for a while, so you know.
• 48:24
  Speaker 3: But I'm not going to Roxy's at a berth so I can't get in trouble at the moment.
• 48:29
  Speaker 3: So I'll have a couple.
• 48:31
  Speaker 3: Let's see what we got here.
• 48:33
  Speaker 3: All right, yeah, anybody else out there?
• 48:40
  Speaker 3: Joe Martin, looking for a good seasonal?
• 48:43
  Speaker 3: I'm telling you, if you're looking for a good seasonal depression, joe, I mean, get this Booker's.
• 48:51
  Speaker 3: This will cheer you freaking up.
• 48:55
  Speaker 3: This is like Christmas fall, fire, relaxation, warmth.
• 49:01
  Speaker 3: This Booker's is it.
• 49:03
  Speaker 3: I will give you that 100%.
• 49:05
  Speaker 3: Right there Tonight.
• 49:08
  Speaker 3: I raise a glass.
• 49:10
  Speaker 3: I we weren't we're live, but, um, a dear friend of mine uh passed away on sunday.
• 49:16
  Speaker 3: Uh, it's been very hard for the family.
• 49:18
  Speaker 3: It's somebody, um, who seriously, in my opinion, was gone from this earth too soon.
• 49:26
  Speaker 3: Uh, I knew her well as far as I didn't know her, see her a lot, but to know her personality and what she did to help my family and our families and our situations were similar.
• 49:45
  Speaker 3: My heart goes out to her children and her husband.
• 49:53
  Speaker 3: It proves that life isn't fair.
• 49:55
  Speaker 3: But I'm going to raise this part of the podcast to Max.
• 50:04
  Speaker 3: You were gone too quick, so rest in peace.
• 50:10
  Speaker 3: It's very hard for me to do, but my sometimes life isn't fair and this is one time it wasn't fair to a lot of people.
• 50:25
  Speaker 3: So it can be hard and that's what I I mean.
• 50:31
  Speaker 3: A lot of times I feel that bourbon can celebrate and help people get through hard times as long as and also help them celebrate good times.
• 50:40
  Speaker 3: But her life should be celebrated because she was a great person that cared about people all right enough on that, otherwise I'll start tearing up and this will go south quick.
• 50:53
  Speaker 3: All right, um, let's go um one more time.
• 51:00
  Speaker 3: So we are on the taste and you know what?
• 51:04
  Speaker 3: And Fred, you've dedicated this to Jimmy.
• 51:13
  Speaker 3: I think a lot of people should taste this.
• 51:16
  Speaker 3: This will be on the podcast.
• 51:21
  Speaker 3: That is big flavor.
• 51:25
  Speaker 3: It is something that cinnamon, that apple, apple fruit aspect.
• 51:38
  Speaker 3: Like I said, I want the caramel, but I'm not.
• 51:40
  Speaker 3: But to get that that five level.
• 51:41
  Speaker 3: But you've done it in a different way and it is uniquely done, well done, so I'm to give the taste a five.
• 51:57
  Speaker 3: On the barrel bash I would barrel bash the barrel, which is a William Dalton barrel that was held the bourbon of the year from two years ago.
• 52:10
  Speaker 3: But when I barrel bash it, it knocks the hoops off eventually and I'm just gonna use the wood of this fantastic uh bar top made for the scotchy bourbon boys.
• 52:25
  Speaker 3: Uh, as far as the finish.
• 52:32
  Speaker 3: So right now we could go.
• 52:36
  Speaker 3: It's fantastic when it went.
• 52:44
  Speaker 3: What's left in your mouth, what?
• 52:45
  Speaker 3: What you're going to go upstairs with when you know, know, there's some.
• 52:49
  Speaker 3: It's just like.
• 52:50
  Speaker 3: The finish is always important to me because it's the last thing you taste of the whiskey.
• 52:56
  Speaker 3: Let's just say you stop drinking, it's the taste left in your mouth.
• 53:00
  Speaker 3: So you know, just like if you use a mouthwash or you use a mint or whatever.
• 53:05
  Speaker 3: I thinkbon that's very important.
• 53:10
  Speaker 3: And that apple fritter I mean, on the taste palette, the sweetness is insane.
• 53:30
  Speaker 3: I would say that it's so sweet that apple cider when I drink apple cider, it's on the same level of an apple cider as far as sweetness, and the sweetness never, ever, isn't the front part of what you're tasting.
• 53:58
  Speaker 3: I mean, to transfer this sweetness even to the back palate is something special, and it's still.
• 54:16
  Speaker 3: I think the finish works in your memory too.
• 54:21
  Speaker 3: It stays so a lot of times when people are critiquing whiskeys, you get a hint of something this bourbon doesn't hint shit.
• 54:37
  Speaker 3: Um, let's see greg's like love, fred's passion and love for jimmy.
• 54:43
  Speaker 3: It truly epitomizes the brotherhood that exists in the old, longtime Kentucky distilleries and our close relationships.
• 54:54
  Speaker 3: Yes, and honestly, greg, I would like to, you know, hang out with you and Jimmy.
• 55:03
  Speaker 3: That would be a lot of fun to do, to one day all three of us get together and talk about that, because and I know jimmy would love to do that, there's no doubt I mean you should uh use your magic and make that happen, because I would come down and it would be great to do a podcast with you and jimmy.
• 55:25
  Speaker 3: Um, even if we could include Fred, it would be something that would be very special Because you guys, greg, although you learn from All those people, you say that Jimmy is the one.
• 55:40
  Speaker 3: Whatever, you're a treasure in yourself.
• 55:44
  Speaker 3: You understand and have the same passion that Jimmy and Booker have.
• 55:48
  Speaker 3: You understand it all and it's next generation shit, but you know, you're still young, greg, and you're going to be on it on Tuesday and we're going to talk about this stuff.
• 55:59
  Speaker 3: I mean, thank you for coming on tonight and commenting.
• 56:03
  Speaker 3: I really appreciate it.
• 56:04
  Speaker 3: Hey, randy, it's so good to see you.
• 56:06
  Speaker 3: This has been a fantastic podcast.
• 56:10
  Speaker 3: Actually, walker basically took on.
• 56:14
  Speaker 3: Let's see.
• 56:15
  Speaker 3: Sorry, thank you, joe, for mentioning that Tonight I'm hurting a little bit.
• 56:20
  Speaker 3: I was whatever.
• 56:21
  Speaker 3: I've been hurting for a little bit once I had found out, but also, you know, it's kind of that's, that's.
• 56:29
  Speaker 3: This is the world that we've always lived in.
• 56:33
  Speaker 3: Um, people pass on and we have to acknowledge their ability to touch our souls on this planet and hopefully, when we all get off this planet, that we can reunite with the people who touch us the most and this is why I love bourbon is because I've met so many people, so many good friends.
• 56:59
  Speaker 3: Just spent the weekend with a great, with a friend that I feel like I've known forever, that I feel like I've known forever.
• 57:08
  Speaker 3: We grew up in the same era and our paths crossed without knowing it many times and we finally were able to.
• 57:17
  Speaker 3: Randy, I appreciate everything that you've done.
• 57:21
  Speaker 3: This is Randy Prass, the president of the Kentucky Bourbon Festival, but we're both from Wisconsin, grew up at the same time Packer fans.
• 57:31
  Speaker 3: He's a Cubs fan, I'm a Cubs fan, but Brewers first.
• 57:35
  Speaker 3: He's a Cubs fan, but Cubs first.
• 57:37
  Speaker 3: We actually got to go to the Cincinnati game this year and it was fantastic, and we just finished up at the Green Bay Packers this weekend.
• 57:47
  Speaker 3: I can't imagine a better Packer weekend than what we had.
• 57:52
  Speaker 3: Both our spouses were with us.
• 57:56
  Speaker 3: Double O, kate.
• 57:58
  Speaker 3: There's a cheers to you.
• 58:01
  Speaker 3: I have a love for the people.
• 58:03
  Speaker 3: It just my personality is and has always been, since I've ever known who I was, and I knew who I was for a long time, even in grade school.
• 58:19
  Speaker 3: I am very affectionate and love people and love everything.
• 58:29
  Speaker 3: You know to do stuff like that and it took me a long time to find my place.
• 58:32
  Speaker 3: I'm artistic, I was a commercial artist, I was a fine artist.
• 58:36
  Speaker 3: But when I started doing this bourbon podcast and finding the friends and all the people, it's just amazing.
• 58:46
  Speaker 3: I think actually it's 930 and that might have been my wife or it was a fox on the side of the house, but hopefully it's my wife coming home from a birth.
• 58:54
  Speaker 3: But I'm going to tell you 100% that bourbon is the glue that brings friends.
• 59:04
  Speaker 3: I mean just being at Lambeau Field and we parked at this man's house.
• 59:19
  Speaker 3: It's just like his name is eluding me, ralph.
• 59:22
  Speaker 3: It would be good, walker, you can't even help me with this because Randy's the only one, but we basically will be parking there for the rest of our lives.
• 59:34
  Speaker 3: He had a bourbon collection when we parked there.
• 59:39
  Speaker 3: As you went through his garage, he had two garage doors one on the front, one on the back.
• 59:45
  Speaker 3: You parked in the back, you came in the back, you parked in the back, you came in.
• 59:52
  Speaker 3: You know, the reason why we're there is because our wives wanted a bathroom and we ended up staying way longer both times.
• 59:58
  Speaker 3: On the front end and the back end share to pour.
• 1:00:03
  Speaker 3: I have a tradition that if the Packers win when I go to a game, that if the Packers win when I go to a game, I basically drink stag.
• 1:00:11
  Speaker 3: And I was able to drink it again and leave him the bottle and they don't get stag in Wisconsin.
• 1:00:20
  Speaker 3: And when I left the rest of the bottle he was like so happy.
• 1:00:28
  Speaker 3: It's just something that if you share, you get to share friendship with everybody, and that's what Booker's is, you know.
• 1:00:38
  Speaker 3: Yeah, I'm right there, greg.
• 1:00:44
  Speaker 3: I'm right there for Amore, because we got to get him to cook.
• 1:00:49
  Speaker 3: Because we got to get him to cook.
• 1:00:50
  Speaker 3: We got to get him to cook something.
• 1:00:52
  Speaker 3: If I'm coming and you let him know, I don't, you know.
• 1:00:57
  Speaker 3: So Greg refers to Amore, which is Al Popsadero.
• 1:01:01
  Speaker 3: He is a corporate chef that has his own restaurant in Floyd's Knob, which is five minutes from Greg Schneider's house, and we're going to be finishing up the podcast part of this, but I'll finish the story.
• 1:01:13
  Speaker 3: I've had some of the best meals I've ever had in my life there.
• 1:01:17
  Speaker 3: I mean Greg pheasant hunts and then he could bring Al a pheasant and Al will prepare this pheasant in so many different ways and it's just one of the greatest restaurants.
• 1:01:32
  Speaker 3: Anybody who could get to Amore.
• 1:01:34
  Speaker 3: You want to get there and then tell them the Scotchy Bourbon Boys sent you.
• 1:01:38
  Speaker 3: We will bring Al a bottle of a bourbon, we bring a bottle for him to cook with and we bring a bottle for him to have, and Al appreciates it.
• 1:01:54
  Speaker 3: But what he has prepared for us has been just insane.
• 1:02:00
  Speaker 3: Walker, me and Walker were there.
• 1:02:02
  Speaker 3: I've been there with Greg so many times, but the food there is something on a divine level.
• 1:02:11
  Speaker 3: So, yes, I agree with you, greg, I'm going to be at Amore on December 13th, that's for sure.
• 1:02:20
  Speaker 3: All right, so, everybody, the finish.
• 1:02:24
  Speaker 3: There's some that apples there, but that one pulled in some of those awesome oaky.
• 1:02:44
  Speaker 3: Now we're looking at it, the finish.
• 1:02:46
  Speaker 3: I was gonna go going to go four and then I drank it again and the oak is just, it's like applewood oak, that's not a thing, but there's a little bit of apple and a little bit of oak.
• 1:03:02
  Speaker 3: It's not leather and it's not chocolate.
• 1:03:05
  Speaker 3: So it tells me that's the barrel aspect of this.
• 1:03:09
  Speaker 3: Fred has done a fantastic job and this time yes, walker, I will invite you that night for sure.
• 1:03:22
  Speaker 3: All right, so it gets a.
• 1:03:24
  Speaker 3: I'm going to.
• 1:03:26
  Speaker 3: I was going to give the finish a four, but now, after talking and tasting it and it lasting, it's still going.
• 1:03:33
  Speaker 3: It's like what is going on out there.
• 1:03:39
  Speaker 3: But I'm going to give it a five and that is a 19 of 18,.
• 1:03:48
  Speaker 3: Folks, fred has really done a good job with this fantastic, super job.
• 1:04:02
  Speaker 3: So, um, 19 of 18.
• 1:04:04
  Speaker 3: Wow, just heard a voice and nobody's here.
• 1:04:09
  Speaker 3: I love that part of this house and there is a person at the front door.
• 1:04:17
  Speaker 3: I'm not even going to check that.
• 1:04:20
  Speaker 3: But anyways, everybody on Facebook and on YouTube, hold on, because I'm going to finish up this podcast and then, once I finish up this podcast, I will hang out with you guys, because there's We've had a great night on YouTube and we've had a great night on Facebook.
• 1:04:43
  Speaker 3: It's just like, maybe my wife's home, maybe she's not, I don't know, but it's just been going crazy outside, but they're not coming in here.
• 1:04:53
  Speaker 3: Nope, hey, darling Rachel, are you there?
• 1:05:02
  Speaker 3: Okay, I'm just still podcasting.
• 1:05:05
  Speaker 3: You were freaking me out with all the rings.
• 1:05:07
  Speaker 3: All right, so that was my wife, so no problem, all right.
• 1:05:12
  Speaker 3: So here we go, and that's just awesome that she's home.
• 1:05:16
  Speaker 3: It's like, it's just like another win.
• 1:05:18
  Speaker 3: Um, she'll be home tomorrow to help make, uh, thanksgiving dinner.
• 1:05:24
  Speaker 3: It's just like everything's just been so good.
• 1:05:26
  Speaker 3: Hey, superd good to see you here.
• 1:05:29
  Speaker 3: And then I'm going to finish up this, but stay on Facebook and YouTube a little bit.
• 1:05:36
  Speaker 3: So everybody, remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys, glen Caron's t-shirts and bourbon balls, really quick.
• 1:05:49
  Speaker 3: And then also remember we're on Facebook, instagram, youtube and X.
• 1:05:54
  Speaker 3: Check us out on all those formats.
• 1:05:56
  Speaker 3: You can find all the links and everything.
• 1:05:58
  Speaker 3: But we go live on Facebook and YouTube every Tuesday night and Thursday night at 8.30 Eastern Standard Time.
• 1:06:10
  Speaker 3: Join us and you can comment and be a part of the podcast.
• 1:06:15
  Speaker 3: But also this Thursday we are going live 10.30 am for our third annual Wild Turkey podcast and we will be tasting the Jimmy Russell 70th anniversary wild turkey bottle and release, but I will throw in also the Jimmy's batch.
• 1:06:38
  Speaker 3: We're going to be talking about that.
• 1:06:40
  Speaker 3: So join us for probably a quick morning podcast so that I can start watching football.
• 1:06:47
  Speaker 3: But that's what I've been doing and we'll go from there.
• 1:06:52
  Speaker 3: So remember good bourbon equals good times and good friends.
• 1:06:58
  Speaker 3: Drink responsibly, don't drink and drive, and make sure you live your life uncut and unfiltered.
• 1:07:08
  Speaker 3: Little Steve-O's gonna take us out.
• 1:07:24
  Speaker 4: Show me the way to the next whiskey bar.
• 1:07:29
  Speaker 4: Oh, don't ask why.
• 1:07:31
  Speaker 4: Oh don't ask why.
• 1:07:34
  Speaker 4: Show me the way to the next whiskey bar.
• 1:07:39
  Speaker 4: Oh don't ask why.
• 1:07:42
  Speaker 4: Oh don't ask why.
• 1:07:45
  Speaker 4: For if we don't find the next whiskey bar, I tell you we must die.
• 1:07:53
  Speaker 4: I tell you we must die.
• 1:07:56
  Speaker 4: I tell you, I tell you, I tell you we must die.