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From Engineer to Bourbon Producer: Amine Karaoud Whiskey Journey · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: What's up?
• 0:59
  Speaker 1: Scotchy Bourbon Boys fans, this is Alan Bishop of.
• 1:03
  Speaker 1: If you have Ghosts, you have Everything.
• 1:05
  Speaker 1: You may know me better as Indiana's Alchemist of the Black Forest, but if you're at all interested in the Fortean High, strangeness, the Paranormal and the Unexplained, then you should tune into my new podcast.
• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon.
• 1:46
  Speaker 2: We'll be you next time, yeah.
• 2:36
  Speaker 3: Alright, welcome to another podcast of the Scotchy Bourbon Boys.
• 2:43
  Speaker 3: It's our first live podcast of season six and we're here at Old Louisville Whiskey Company with Amin Amin.
• 2:50
  Speaker 3: Yes, yes, roxy, myself, tiny CT, super Nash.
• 2:54
  Speaker 5: CT.
• 2:56
  Speaker 3: CT's in the house.
• 2:57
  Speaker 3: I just said, yes, you got it right.
• 2:59
  Speaker 6: Yeah, I did First time Close Welcome.
• 3:03
  Speaker 6: Yeah, I did First time Close Welcome.
• 3:04
  Speaker 5: Yeah.
• 3:05
  Speaker 2: Well, glad I come in yeah.
• 3:07
  Speaker 3: Yeah, I mean you're just.
• 3:08
  Speaker 3: You know usually in the background, right what people don't know is I stayed the night here.
• 3:11
  Speaker 6: I was actually in the middle of the barrels.
• 3:14
  Speaker 3: What happened, yeah, Well, as everybody knows, on Facebook Live and YouTube Live, we're going to be Walker will monitor the comments, and so is we got Super Nash down there monitoring so we can take questions as we go along.
• 3:27
  Speaker 3: But we're here, you know, we're no stranger to you know here, and, like you said, this is like the year anniversary of you meeting CT.
• 3:36
  Speaker 3: Yeah, and then I met you at the festival directly last year, so it is our anniversary too.
• 3:44
  Speaker 2: Yeah, I see how it is.
• 3:48
  Speaker 2: I thought I was saying it.
• 3:50
  Speaker 2: I'm the only one.
• 3:51
  Speaker 3: And we're throwing a whiskey party.
• 3:52
  Speaker 3: You know what I mean.
• 3:53
  Speaker 3: We've been down here multiple times, ct a little bit more than us, I think.
• 4:00
  Speaker 3: Sometimes I'm even wondering, after CT leaves, what you're thinking.
• 4:06
  Speaker 6: But you know the fact of that is?
• 4:08
  Speaker 3: is that I?
• 4:08
  Speaker 6: hadn't been down here for a month or six weeks, and Amin sends me a text message asking me if I'm all right because he hadn't seen me.
• 4:17
  Speaker 4: I was like I may have lost another drunken buddy.
• 4:20
  Speaker 2: Are you?
• 4:20
  Speaker 4: okay, yep, I'm okay, I might have lost another drunken buddy, are you okay?
• 4:22
  Speaker 6: Yep, I'm okay, just busy.
• 4:26
  Speaker 3: So, anyways, I mean, yeah, it's great to be here.
• 4:28
  Speaker 3: I know that 10, 15 in the morning, that's what we're doing, we're starting out, but you know, as other people have said, it's 5 o'clock somewhere, right, absolutely.
• 4:39
  Speaker 3: So we're going by that time somewhere, right?
• 4:45
  Speaker 3: So we're going by that time.
• 4:45
  Speaker 3: So let's just talk about a little bit, for everybody who's not familiar, how you actually got into this, because it's a very unique story and I think you offer a unique palette because of it.
• 4:55
  Speaker 4: Okay yeah.
• 4:56
  Speaker 4: So a lot of people ask me the same question Well, how did you get into this industry?
• 5:00
  Speaker 4: Well, really, I mean, if I question myself the same way, it's just living in kentucky for 21 years being a whiskey drinker it got me into this.
• 5:09
  Speaker 4: Uh, never in my life dreamed or had the dream to be a producer or a brand owner, just how my life led me to this.
• 5:20
  Speaker 4: So I lived here for 21 years.
• 5:22
  Speaker 4: Obviously, I've been introduced to bourbon since 2003.
• 5:25
  Speaker 4: Went to college here, then fast forward, worked as an engineer for 10 years and I decided to do my own thing and I bought a liquor store in Old Louisville.
• 5:37
  Speaker 4: That's where, really, my journey in the industry kind of started.
• 5:43
  Speaker 4: So I learned a lot running my store, opened a second location and I decided to do my own brand and then I sold both stores and opened this right, right.
• 5:55
  Speaker 3: And what I find unique is a and this is probably a harder question, but we promote you a lot.
• 6:04
  Speaker 3: You've been on our shorts and reels.
• 6:07
  Speaker 3: Well, we promote what we love and you're a great guy doing some great whiskey.
• 6:12
  Speaker 3: My favorite is when someone tries to say, just by how you look that you can't make good bourbon.
• 6:18
  Speaker 3: You can't make good bourbon.
• 6:20
  Speaker 3: And I'm like I love that because one it's going to my argument with him is going to get you about a million views on the video.
• 6:29
  Speaker 3: You know what I mean At the same time.
• 6:30
  Speaker 3: But it's just like an assumption that somehow that you know.
• 6:34
  Speaker 3: But if you come here and you taste what Amin's doing, he knows how to pick the barrels and you're very unique.
• 6:43
  Speaker 3: You have a lot of unique type stuff and then you know what you want to do with it too, and I would say what you're doing in the industry.
• 6:52
  Speaker 3: It's a little bit different than everybody else, but it's still what Kentucky loves.
• 6:57
  Speaker 3: You know what I mean and you're right here in Kentucky with this and I think you know it.
• 7:04
  Speaker 3: Just, sometimes it just blows your mind.
• 7:06
  Speaker 3: Some of the stuff you have, some of the stuff you purchased, you know, you know talk about like what you're thinking when you you know what from when you were purchasing the barrels, when you know, initially when you're still with your stores, and then to what you do now with your stores and then to what you do now.
• 7:21
  Speaker 4: Yeah, just having the experience at the retail side, I was spoiled to try a lot of expression, a lot of whiskeys, a lot of spirit, different style of whiskey, different categories of whiskey, and that gave me really an inspiration to do something the right way and typically you need to be patient, you need to be respectful to the traditions of the whiskey making and things like that.
• 7:48
  Speaker 4: So I was able to take my experience as a retailer and use some of the good example or good brands that launched and successful, and some of the bad ones.
• 8:02
  Speaker 4: We learn from them and decide to do certain things and stick to them to hopefully produce some of the best whiskeys out there, and hopefully time will tell well, you have a.
• 8:15
  Speaker 6: You have a unique.
• 8:15
  Speaker 6: You know experience here when people come anyway, because while there are places that you can drink from the barrel, there's tours, you can go on, you can drink from the barrel.
• 8:27
  Speaker 6: Your knowledge of the barrels and what people learn when they get here is pretty unique.
• 8:32
  Speaker 6: I don't know that there's any other situation.
• 8:35
  Speaker 6: I've been where I can drink from a regular white oak barrel, a char, whatever, three, whatever it is, and then taste the same thing directly beside it.
• 8:44
  Speaker 6: That's a french oak barrel or a madeira or whatever it is.
• 8:48
  Speaker 6: So you know that's something.
• 8:50
  Speaker 6: Talk about the different casks that you go through.
• 8:53
  Speaker 4: Yeah, yeah so, yeah, our tasting and tour here, uh, the way I approached it is, uh, I set it up to be more of an educational experience, not just tasting whiskey.
• 9:52
  Speaker 4: So I tell people bourbon barrels or wood or oak is probably the most important component when it comes to whiskey.
• 10:01
  Speaker 4: So typically my tours and my tasting six different barrels, but we do three pairs.
• 10:06
  Speaker 4: So we take three different mash bills same bourbon basically in each pair, but we do three pairs.
• 10:08
  Speaker 4: So we take three different mash bills same bourbon basically in each pair.
• 10:10
  Speaker 4: But we change the oak and we learn as we tasting those pairs.
• 10:14
  Speaker 4: We learn what the french oak does and why it does it, why the american oak is the preferred white oak in the spirit industry.
• 10:22
  Speaker 4: We experience with other hungarian oak, colian oak and other stuff, just to see how important that oak is.
• 10:30
  Speaker 4: And typically when you leave here you have more appreciation of the industry, more appreciation of the bourbon.
• 10:38
  Speaker 4: Whether you buy our product or somebody else's product, you leave here with some knowledge that you didn't have.
• 10:43
  Speaker 4: That's the goal of our tour here.
• 10:47
  Speaker 6: And you can see it when people come in and I've been here when many tours have been going on and been a part of it that people don't even realize that they like a certain type of flavor profile, but they pick it up, whether they like a certain sweetness that the French oak gives, and they I don't think they really knew that.
• 11:08
  Speaker 6: And then they now know it and they zero in on a certain flavor profile that fits them.
• 11:14
  Speaker 6: And again, I don't know that you really get to get that in other situations, because if you drink the same, distillate in the same barrels, but yeah, they're different, they're going to be somewhat similar in profile, even though they are.
• 11:29
  Speaker 6: You know, the tree could have been this side of the mountain, that side, but you're.
• 11:33
  Speaker 6: What you're doing is they're not the same at all because those barrels are completely different because of the type of wood yeah, even if we we don't do different oak, we'll do a different age statement and show how the bourbon is evolving.
• 11:46
  Speaker 4: Even after 10, 11,.
• 11:47
  Speaker 4: The bourbon is still evolving inside that barrel, even when we use the same oak.
• 11:51
  Speaker 4: It's very complex maturation process, chemical reaction happening inside that barrel and that's you know, it's very fascinating.
• 11:59
  Speaker 4: I'm still learning myself, but it's just very fascinating what's happening inside that barrel.
• 12:04
  Speaker 4: So that's where we focus on as touring tasting here.
• 12:10
  Speaker 5: That's one thing too that a lot of people whiskey and bourbon drinkers don't know that that wood plays an important part because there's natural wood sugars in that wood and as it goes in and out of the wood that it picks up those different sugars and imparts into the whiskey.
• 12:31
  Speaker 5: And the different toast levels, the char levels and all that play a big part because you're toasting and charring those sugars in there and then allowing it to come into the whiskey too, and that plays big parts in the sweetness and the flavors that you get into the whiskey.
• 12:49
  Speaker 4: The wood definitely makes the whiskey, in my opinion, yeah so I would.
• 12:53
  Speaker 3: The way that I look at it when I'm here and you even have it set up very similar is that if you took buffalo traces experimental division where they're experimenting with all the different woods you see that, but you never get to go back and see what they're doing.
• 13:09
  Speaker 3: The only way you're going to see that is in the bottle.
• 13:11
  Speaker 3: But when you come here with Amin, he's like the mad scientist.
• 13:16
  Speaker 3: And even to the point of when you fill, you can get a.
• 13:19
  Speaker 3: He can fill a bottle almost from any point.
• 13:24
  Speaker 3: He's got a bottling line, he's got the tub, he's got the barrels.
• 13:28
  Speaker 3: He's got the barrels.
• 13:29
  Speaker 3: He's got like you could fill it with a whiskey thief, you can fill it with the plastic siphon.
• 13:37
  Speaker 3: Yeah, I mean, I've seen.
• 13:39
  Speaker 3: I mean, and then you should see him like how he hammers open a barrel.
• 13:44
  Speaker 3: It's like every single time it's a different way.
• 13:46
  Speaker 3: He's saying all different kinds of mallets and everything.
• 13:48
  Speaker 3: Sometimes he's just's on the side, like that, Other times it's hammering away.
• 13:52
  Speaker 4: It depends on my exercise routine.
• 13:54
  Speaker 4: That's not what dictates that it's
• 13:59
  Speaker 6: what time of the day and what you've had to influence.
• 14:04
  Speaker 3: So in other words the science changes as we get further and further into analyzing the whiskey.
• 14:11
  Speaker 4: Oh, later in the day, the consumption.
• 14:13
  Speaker 4: Later in the day the hammer gets harder.
• 14:16
  Speaker 7: So I'm unique in that I've never been here, so I haven't come with you guys.
• 14:21
  Speaker 4: Obviously last time.
• 14:22
  Speaker 4: Well, let's do a very quick tour then.
• 14:23
  Speaker 7: Yeah, when there was no podcast happening, and it was just drinking.
• 14:27
  Speaker 7: If I would have been there, there would have been a podcast.
• 14:30
  Speaker 2: Yes.
• 14:30
  Speaker 7: Because I would have made them do it so in a way, we're glad you did.
• 14:33
  Speaker 6: Well, I mean if there's anybody going to reign CT in it's Roxy Because.
• 14:38
  Speaker 3: I learned on that one.
• 14:39
  Speaker 3: There was no way.
• 14:40
  Speaker 3: I mean, I swear to God.
• 14:41
  Speaker 3: I was up there, I had all the equipment.
• 14:43
  Speaker 7: All of a sudden he's back here.
• 14:45
  Speaker 7: I'm like what's going on?
• 14:46
  Speaker 3: That's like wait what I'll say.
• 14:48
  Speaker 3: You're back here, but he came earlier than you, didn't he?
• 14:51
  Speaker 3: No, he was with us, but he got back here.
• 14:53
  Speaker 3: Way, he was in here like a you know, socialized.
• 14:59
  Speaker 6: He knew.
• 15:04
  Speaker 3: Oh, but you know you got to watch that guy for rolling barrels that aren't capped.
• 15:08
  Speaker 4: He's banned from that side of the.
• 15:09
  Speaker 7: I'm not allowed to move anything out of the ricks anymore but I did notice that you have some barrels out there from the maple syrup farm yes we've been up there and actually I've done a podcast with Kevin.
• 15:24
  Speaker 7: Thank you, holly technically, then finished in a maple syrup barrel.
• 15:28
  Speaker 7: Do you have other barrels?
• 15:29
  Speaker 6: I have.
• 15:30
  Speaker 6: That's the syrup that I have at the house for you guys.
• 15:33
  Speaker 5: Yeah, he did it in his own.
• 15:34
  Speaker 6: Yeah.
• 15:37
  Speaker 4: We're doing some finishes, but our brand is really not focused on finishes.
• 15:41
  Speaker 4: So those finishes are definitely like an extension to our core product.
• 15:46
  Speaker 4: So we have very few finishes we're doing.
• 15:49
  Speaker 4: You know four or five of them, but they're very small amounts.
• 15:53
  Speaker 3: We're talking about four to eight barrels m yeah, no, you're now when you say that, but you like to do a lot of double oaking, though, right, which isn't some double oaking, but it's not like a massive.
• 16:05
  Speaker 4: Okay, it's not massive amount.
• 16:07
  Speaker 4: We did like eight or ten barrels of double-oaked bourbon last year and they were very successful.
• 16:12
  Speaker 4: A lot of people love double-oaked, so we've done more this year and yeah, I mean we have some anything pretty much that's popular.
• 16:24
  Speaker 4: People enjoy it.
• 16:25
  Speaker 4: We're going to try to make it and hopefully make it at a very high quality.
• 16:30
  Speaker 4: So all of our finishes they're not finished in two or three months Like the maple cask has been there since January or February of 2022.
• 16:39
  Speaker 4: So it's going on two-year finish, so it's nothing short of time.
• 16:44
  Speaker 4: As long as the whiskey is evolving, leave it alone.
• 16:47
  Speaker 3: Okay, worth of time, like we, as long as the whiskey is evolving, leave it alone, okay, yeah, I, I definitely, like you said, with the little you got the, you get to taste it, like when we were here the one time you had it in the barrel and then you had a double oak, but it was the exact same you know thing and you got to taste the difference of that adding that french oak to it.
• 17:04
  Speaker 3: You know now, the one thing with that's that you're always available, you would in your evolving, you know, like you said, but when the different barrels and the different type oaks and those different flavors, the different like he was talking about the chars, you know, so most anytime it's bourbon, it has to be charred and that causes big caramel flavors because of that.
• 17:26
  Speaker 3: Yeah, that you know caramelized, you know caramelized.
• 17:33
  Speaker 3: But those toasted, the toasted oaks, where you still are, you're not caramelizing the sugar, but you're getting it right there, you know, and it's just like those wood sugars just get brought out with the toasted oaks and then the just the sugar from the wood.
• 17:43
  Speaker 3: I mean, it's just, it's your, you can tell this collection here is what you're, that's what you're always tasting, those differences and when it's ready to go, and you know I don't, when we come here, you know it's a surprise on how you might.
• 18:00
  Speaker 3: You could be here and he could taste the barrel with you and he's like, oh, that's ready to go and he's going to be bottling, right.
• 18:06
  Speaker 3: I mean it's just when you get through it and whatever that's how you bottle it.
• 18:10
  Speaker 3: Yeah, when you get through it and whatever that's how you bottle it.
• 18:13
  Speaker 3: So it's variety, more so than just consistency all the time, because you have so much different stuff going on, and I think that's maybe when you own the store.
• 18:22
  Speaker 3: Variety wasn't as accepted.
• 18:26
  Speaker 3: It was there, but a lot of people just want bourbon.
• 18:29
  Speaker 3: But variety right now is where it's at.
• 18:31
  Speaker 3: Do you agree with that?
• 18:33
  Speaker 4: I absolutely agree with you.
• 18:34
  Speaker 4: So, running a retail store, I've seen the craft beer boom going and the whiskey taking off and the new generation or the new drinkers in the market.
• 18:48
  Speaker 4: They're not going for consistency, they're not loyal to anything.
• 18:52
  Speaker 4: They want to try, you know, something different every time they step in into a retail store and the philosophy behind my brand, kind of like capture that, uh, we don't have consistent product.
• 19:09
  Speaker 4: We have eight different mash bills.
• 19:11
  Speaker 4: I have four different mash bills of bourbon, two mash bills of rye, two mash bills of whiskey and then we do several or few finishes with whiskey.
• 19:22
  Speaker 4: So all of our whiskeys that's what we do finishes with.
• 19:26
  Speaker 4: So every time you're gonna pick up a release or a single barrel from us, or even a batch, it's going to be something different either the mash bill, the age or both.
• 19:37
  Speaker 4: That's going to be different.
• 19:38
  Speaker 4: So we we try to stay creative, we try to stay innovative with different products, different finishes, different expression that we offer.
• 19:50
  Speaker 4: Uh, because that's kind of like the way I see it, that's the advantage we have as a craft distillers or craft, you know, producers as we have.
• 19:58
  Speaker 4: We're doing a very small scale so we can have those variation.
• 20:02
  Speaker 4: When you go to the big distilleries.
• 20:04
  Speaker 4: They may be doing that as experimental stuff, but it's very difficult for them to do these many releases because they have a larger team, a larger production.
• 20:13
  Speaker 4: It just takes a lot more effort and it costs a lot more for the big guys than it costs me, because I'm rolling these barrels by myself, I'm transferring it by myself, I'm not, you know, paying somebody to do it.
• 20:25
  Speaker 4: So I have the ability to do whatever I want, anytime I want to.
• 20:30
  Speaker 5: Basically, there you go Let me ask you one thing.
• 20:35
  Speaker 4: You were talking about batches Do you have like a typical batch barrel number that you do yeah, so we do number our batches.
• 20:43
  Speaker 4: So we've been in business for two years.
• 20:46
  Speaker 4: We released four batches of bourbon Okay, and then one batch of weeded bourbon Okay.
• 20:55
  Speaker 5: Like how many barrels?
• 20:56
  Speaker 4: go into a batch.
• 20:56
  Speaker 4: So the largest batch we've done was 19 barrels 19, but most of the batches are about six to seven barrels.
• 21:04
  Speaker 4: So our batches are very, very small.
• 21:06
  Speaker 4: We try to produce the order so as we grow and as we get more orders from different markets, we're going to produce a batch about the size of those orders.
• 21:16
  Speaker 4: So if I don't have an orders, we leave the bourbon in the barrel because it's still evolving, it's still making you know changes happening inside that barrel.
• 21:25
  Speaker 4: No, so we don't produce.
• 21:26
  Speaker 3: Wait for orders do you also, though every once in a while it's so good you got to to get it into the holding tank.
• 21:33
  Speaker 3: I mean you're like, oh my God, Does that happen every?
• 21:36
  Speaker 6: once in a while, this bottle is yeah, I mean sometimes.
• 21:41
  Speaker 4: So, like the older the barrels, we need to monitor them closely.
• 21:45
  Speaker 4: So, like for bourbon, because we use brand new barrels, typically starting at 11 to 12, we need to really pay attention to those barrels because they can turn very quick.
• 21:58
  Speaker 4: After that 11 to 12 years you can start.
• 22:01
  Speaker 4: You know you're more vulnerable to ruining the whiskey than you don't want to do a 25-year-old crown apple.
• 22:09
  Speaker 2: No no.
• 22:10
  Speaker 3: Because that was obvious.
• 22:12
  Speaker 3: What they did to that they that was too long and they just added apple to it, and that's what you would do, right?
• 22:17
  Speaker 6: um, in kentucky it would not be apple, it would just be maple syrup or it'd be the 25 year old maple so talk about what's behind us.
• 22:26
  Speaker 3: I mean that's exciting, I mean what?
• 22:29
  Speaker 3: I mean that's an evolution that even last year that you didn't have.
• 22:33
  Speaker 1: And now.
• 22:34
  Speaker 3: I've watched that, I've seen it in the.
• 22:35
  Speaker 3: I've seen it half set up.
• 22:37
  Speaker 3: I've seen it in the boxes.
• 22:38
  Speaker 3: Now I get to see it.
• 22:39
  Speaker 3: It's all set up.
• 22:41
  Speaker 4: So we have a small still.
• 22:42
  Speaker 4: This is a hybrid still pot still connected to a reflux.
• 22:47
  Speaker 4: This is a 100-gallon still, so it's very, very small production.
• 22:50
  Speaker 4: This is probably smaller than any lab experimental stills big guys have, but this is something that's going to allow us to experiment with different mash drills, even different things like not necessarily bourbon or whiskey or grain whiskey.
• 23:07
  Speaker 4: We're going to experience or experiment with other stuff, but yeah, it's a new toy.
• 23:13
  Speaker 4: I'm excited to fire it.
• 23:15
  Speaker 4: It hasn't been fired yet, so are you scared?
• 23:18
  Speaker 3: No, I'm just wondering.
• 23:21
  Speaker 3: I mean so you just can't wait to fire it up?
• 23:24
  Speaker 4: Yes, it's just been a crazy summer.
• 23:26
  Speaker 4: Now we're hopefully you know, we slow down a little bit after the festival and before we get to the holiday season, and I'm planning to fire it and start playing with it.
• 23:39
  Speaker 3: Well, there's so much, plus, you know so many people in the industry.
• 23:42
  Speaker 3: I mean you could even just you could do a couple of times where you invite somebody to do it with you.
• 23:47
  Speaker 3: Yeah, I mean it's just like that's what's great about this industry, because people love to do certain things.
• 23:52
  Speaker 3: I think you'd have a lot of there's a lot of people out there that would be willing to give you advice, especially with the pod stuff, I won't give advice.
• 24:02
  Speaker 5: I'm just like are you dropping like a big, big shit?
• 24:05
  Speaker 7: There's people in the industry that would really like to be here there.
• 24:11
  Speaker 5: I am Typically typically my style is I, you know, bang my head against the wall.
• 24:18
  Speaker 4: First, I want to figure it out by myself yeah, I can see that if I hit, uh, you know.
• 24:21
  Speaker 3: So your dad then I'll make phone calls.
• 24:22
  Speaker 3: So your wife just wants to make sure you're not blowing yourself up.
• 24:25
  Speaker 3: Yeah, we're gonna start with water.
• 24:26
  Speaker 4: Okay, you know we're gonna start with rain water and run the crap out of it.
• 24:31
  Speaker 4: Make sure everything is sealed properly working 100 gallons.
• 24:34
  Speaker 3: 100 gallons, you could start your distilled water business.
• 24:38
  Speaker 3: Yeah.
• 24:42
  Speaker 6: So the three ways.
• 24:43
  Speaker 6: For somebody who doesn't know the brand wants to get it, I feel like there's three main ways they can do it.
• 24:50
  Speaker 6: You can find it on the shelf at select stores.
• 24:55
  Speaker 6: It's not going to be everywhere.
• 24:56
  Speaker 3: In Kentucky right.
• 24:58
  Speaker 6: It's an exclusive thing on the shelf, even to the point that in some stores it'll be in a glass case.
• 25:04
  Speaker 6: It's not going to be just left out with the Wild Turkey 101.
• 25:08
  Speaker 6: But that's one way.
• 25:10
  Speaker 6: And again you said you've had five releases now.
• 25:13
  Speaker 4: So far, five batches yeah, so we have five batches four regular bourbon and one weeded bourbon the other way would be, which has become really big.
• 25:21
  Speaker 6: It seems like for you in the last year and even in the last six months, seems like it's ramped up, is single barrels yeah, we have a lot of single barrels been released.
• 25:29
  Speaker 4: uh, you know, to different groups, different retailers and different markets.
• 25:33
  Speaker 4: And then the third one is we just partnered with an online retailer, so we have all of our SKUs, every expression we have.
• 25:43
  Speaker 4: It's available right now to be ordered online, so you can have it shipped to your door, which?
• 25:50
  Speaker 3: one Old LouisvilleWhiskeycom, so you can have it shipped to your door.
• 25:52
  Speaker 4: Which one, which one, which?
• 25:54
  Speaker 3: one online, oldluvalwhiskeycom, so you can go to our show.
• 25:55
  Speaker 3: Oh, so it's through.
• 25:56
  Speaker 3: Okay, so you're not on someone else's platform.
• 25:59
  Speaker 4: They have the product, they fulfill it, but you can just go to our website, order from them.
• 26:04
  Speaker 4: You don't seamlessly, you don't notice where the transaction is happening.
• 26:07
  Speaker 3: Right, right, right.
• 26:08
  Speaker 6: You're not selling through another website, you're selling through your own, and I guess there's a fourth then too, because then if that doesn't work, then they can always come in do the tour.
• 26:27
  Speaker 4: And if they drink one of these barrels that they end up here.
• 26:31
  Speaker 4: Typically, uh, if you choose to to buy anything, uh, you can thief it straight from the barrel.
• 26:37
  Speaker 6: So everything you try it's available to purchase and everything, obviously, uh, we bottle is nothing younger than seven years, so we've never released a drop less than seven years old and I would say this for anybody that's coming to do a tour If you are coming to Louisville and you're planning on hitting three or four places that day, I strongly suggest come here first when you have a fresh palate.
• 27:04
  Speaker 6: You will enjoy the spirit so much more and what Amin has is going to be considerably different than the stuff that you drink at most of the other tours and nothing to the big guys.
• 27:15
  Speaker 6: But when you go on most of those tours you drink their kind of, their staple, everyday small batches and things.
• 27:20
  Speaker 6: That's not what you're drinking here.
• 27:22
  Speaker 6: So you want to come here first, have a fresh palate to enjoy what you're going to be experiencing and then if you go on to those places, it's not going to change anything.
• 27:31
  Speaker 3: They're going to taste the same great point alright, we got any comments on YouTube or Facebook.
• 27:38
  Speaker 3: Anybody asking questions?
• 27:40
  Speaker 3: Nope we got a decent amount of people, though, yeah there's been people coming and going yeah a lot of people watching that's decent, especially although so just what especially watching that.
• 27:54
  Speaker 2: That's decent.
• 27:54
  Speaker 5: Especially, although.
• 27:55
  Speaker 5: So just in what Especially?
• 27:57
  Speaker 6: I just picked that up.
• 27:57
  Speaker 6: Especially, there's no X in that word.
• 28:00
  Speaker 6: I didn't say that.
• 28:01
  Speaker 3: What the hell?
• 28:02
  Speaker 3: Well, it's going to be on the podcast, so we'll re-listen to it when we go back, he'll cut it out.
• 28:07
  Speaker 3: No no.
• 28:07
  Speaker 3: Especially Anyways.
• 28:13
  Speaker 4: You may want to do the editing on this episode.
• 28:15
  Speaker 4: I got a question.
• 28:17
  Speaker 5: So we're sitting here talking about all this great stuff.
• 28:20
  Speaker 5: Are we going to get to tasting it?
• 28:21
  Speaker 5: Absolutely.
• 28:22
  Speaker 4: Absolutely Whenever you guys are ready.
• 28:24
  Speaker 4: I'm almost done with my coffee, so I can join you anytime.
• 28:28
  Speaker 5: I was just wondering if you were going to pour up anything.
• 28:29
  Speaker 5: Let's do it.
• 28:29
  Speaker 5: Let's pour.
• 28:30
  Speaker 5: I was just wondering if you were going to pour up anything.
• 28:31
  Speaker 5: Let's do it.
• 28:31
  Speaker 4: Let's pour.
• 28:32
  Speaker 4: Should we thief straight from the barrel or should we thief something or drink something out of the bottle?
• 28:36
  Speaker 3: Let's do the thief.
• 28:37
  Speaker 3: We're here.
• 28:37
  Speaker 3: Yeah, let's do it.
• 28:38
  Speaker 3: All right, I got a thief.
• 28:41
  Speaker 3: All right, where is it?
• 28:43
  Speaker 3: It's over there.
• 28:43
  Speaker 3: We're all leaving this part of the so everybody on this part of the podcast, we're going to talk loud.
• 28:53
  Speaker 3: Facebook and YouTube oh yeah, we got these For these mics.
• 29:01
  Speaker 3: Yeah, we can carry these mics, but don't turn it off, because that's something you can do.
• 29:04
  Speaker 3: But we're talking about these mics right here.
• 29:08
  Speaker 3: Oh, he's leaving close enough.
• 29:10
  Speaker 3: Here we go.
• 29:11
  Speaker 2: Oh good, I'm not even going to let it up.
• 29:12
  Speaker 2: Oh nice, leaving close enough, here we go.
• 29:12
  Speaker 3: Oh good, I'm not even going to get up, Ooh nice.
• 29:15
  Speaker 6: Get another glass and take this one.
• 29:17
  Speaker 5: Here we go.
• 29:21
  Speaker 3: So everybody who's not used to.
• 29:24
  Speaker 3: Can you grab my glass Right there?
• 29:25
  Speaker 3: Yes, I can.
• 29:26
  Speaker 3: Thank you, sir.
• 29:28
  Speaker 4: I'll be right back, all right?
• 29:30
  Speaker 4: Who are you talking about in this barrel?
• 29:32
  Speaker 3: So anybody who doesn't, if you're just listening or watching.
• 29:36
  Speaker 3: For the first time, thieving is exactly what we just did.
• 29:39
  Speaker 3: He used the whiskey thief, which is the copper tool, and when you use a whiskey thief, you pull the whiskey out, you pour it in your glass and this is how they can test the barrels to see when the whiskey is ready.
• 29:51
  Speaker 3: But, once again, this is one of the cool experiences you get when you come to old louisville to be able to do this and that's what we're doing.
• 30:02
  Speaker 3: Quarter to 11 in the morning welcome to kentucky.
• 30:07
  Speaker 3: Cheers, cheers now, this wasn't your first podcast with us.
• 30:13
  Speaker 3: You were zoomed in.
• 30:15
  Speaker 5: I did, I didn't lie.
• 30:17
  Speaker 5: Yeah, yes.
• 30:18
  Speaker 3: Zoomed right us in.
• 30:19
  Speaker 3: I was saying wintertime.
• 30:20
  Speaker 3: Yeah, it was cold.
• 30:21
  Speaker 3: That was right after the festival last year, probably about you know.
• 30:26
  Speaker 3: Yeah, you were here.
• 30:27
  Speaker 3: Your background you had it all set up pretty.
• 30:29
  Speaker 3: It's similar to what you see in the background there with all the barrels.
• 30:32
  Speaker 3: Your background you had it all set up pretty.
• 30:34
  Speaker 3: It's similar to what you see in the background there with all the barrels.
• 30:35
  Speaker 3: So that was my.
• 30:37
  Speaker 3: That's the first time, that's besides meeting you briefly, but that's the first time I ever got to talk to you in depth.
• 30:41
  Speaker 4: So what do we have in here is a weeded bourbon, seven year of age, 51% corn, 45 wheat, four barley.
• 30:49
  Speaker 4: This is 121 proof it's buttered toast.
• 30:57
  Speaker 3: So it's getting there.
• 30:59
  Speaker 4: It's got some jam.
• 31:02
  Speaker 3: There's bacon spices that went straight into my chest.
• 31:06
  Speaker 3: I'm like warm.
• 31:09
  Speaker 7: It was a nice hug, but it didn't burn A little bit of brown sugar, that was body shock.
• 31:16
  Speaker 5: I think I got off of this one, not just polish.
• 31:18
  Speaker 5: No for 121,.
• 31:24
  Speaker 4: I mean it's drinking well, but it's going to get better.
• 31:27
  Speaker 4: Well, yeah.
• 31:28
  Speaker 6: And again we talk about this, just like I said about coming here as the first place you go to taste good stuff.
• 31:35
  Speaker 6: Also, remember everybody that first pour is always going to be hot.
• 31:39
  Speaker 6: I don't care how long you've been drinking, the first pour bites you.
• 31:42
  Speaker 6: It's the way it is.
• 31:43
  Speaker 6: It's take that little drink, wake your palate up and then the next one or two really start picking up the flavor.
• 31:51
  Speaker 3: Well, on our barrel pick when we were with Greg over at Lawrenceburg.
• 31:55
  Speaker 3: He was tasting it and at first the first one he was like well, that's unique and whatever.
• 32:01
  Speaker 3: And then he had a couple more sips and he's like that is amazing.
• 32:03
  Speaker 3: So that's how whiskey is Most of the time.
• 32:07
  Speaker 3: You've got to get used to it.
• 32:08
  Speaker 3: You can't judge a whiskey on the first taste and that's the problem with so so many young people with their young palates.
• 32:16
  Speaker 3: They just try and bypass the taste by just drinking it all at once instead of getting ready.
• 32:21
  Speaker 6: Whiskey is similar to wine drinking, in my opinion.
• 32:24
  Speaker 6: Like people that drink wine smell it, they sip it, they, they get the flavor in their mouth and and then this is a very similar way of doing it.
• 32:32
  Speaker 4: Yeah, typically, you know whiskey drinkers, wine drinkers.
• 32:36
  Speaker 4: We sniff a lot the reason why you want to sniff because everything you're smelling.
• 32:42
  Speaker 4: If your brain recognizes the aroma or the flavor, you'll be able to enjoy it and pick it up on your palate.
• 32:48
  Speaker 4: If you don't smell it, if your brain doesn't register that flavor profile, you will never be able to taste it.
• 32:55
  Speaker 4: That's how your brain and palate work together.
• 32:58
  Speaker 4: But typically, most of these flavors that we experience and taste in whiskey, we are familiar with them as humans.
• 33:04
  Speaker 4: We eat them in fruit, vegetables, dessert food, spices.
• 33:10
  Speaker 4: All these things that we experience and taste, we know them.
• 33:14
  Speaker 4: We're just not, you know, trained to recognize them that quick.
• 33:19
  Speaker 3: Yeah and that's, we've got the nosing kit.
• 33:21
  Speaker 3: We've done that, one of the things that I, when we were going to the last the Whiskey Festival, me and CT we were, we couldn't get cherry, we were smelling cherry, we were were, we kept doing it and whatever.
• 33:36
  Speaker 3: And now every single time I taste cherry, because of that time I recognize it.
• 33:41
  Speaker 3: So it's like, and sometimes when you're doing those kits, you, you go over it, but there's certain time you just there's, just once it's in your brain, you can taste those flavors yeah, yeah cherry and
• 34:01
  Speaker 4: red fruits are typically uh, they're very hard to find in a seven or eight year bourbon or younger, so typically they pop after that 10 year mark so they are very complex.
• 34:07
  Speaker 4: Notes or flavor profile that they need more time in the barrel to develop.
• 34:13
  Speaker 3: Typically we'll try some 11 and a half year and you can't miss the cherry on this, yeah well, and this is a seven-year weeded right, seven-year, weeded, seven-year weed so I think with weededs when you, the further you go you, in this case, you still can taste the wheat aspect of aspect of the grain on a seven-year-old, but the further you go away that barrel influence.
• 34:37
  Speaker 3: That's the one thing it tries to do is take out the weeded and maybe put more of a toasted and a little bit of oat.
• 34:44
  Speaker 3: You know what I mean as you go.
• 34:45
  Speaker 3: But, like you said, the high rye bourbons or the bourbon, you know the bourbons, the rye bourbons, those tend, the older they get, to pick up different flavors and a lot of time that rye spice that's in there will mellow out.
• 35:00
  Speaker 3: Where you don't have to mellow out the wheat spice, you know.
• 35:05
  Speaker 4: Yeah, yeah, you know, when it comes to grains, rye is a grain of flavor.
• 35:09
  Speaker 4: So that's why, traditionally, most bourbon will have rye.
• 35:13
  Speaker 4: Very, very few will have wheat instead.
• 35:16
  Speaker 4: So we weeded bourbons became very popular with literally a handful of brands.
• 35:23
  Speaker 4: There's traditional bourbons always have rye in them and rye is the grain of flavor.
• 35:28
  Speaker 4: It's very complex.
• 35:29
  Speaker 4: So it's it's kind of like eating your rye bread versus white bread, right, rye is the grain of flavor.
• 35:32
  Speaker 4: It's very complex.
• 35:32
  Speaker 4: It's kind of like eating your rye bread versus white bread, right, rye bread is boldy.
• 35:35
  Speaker 4: It has a lot of flavor.
• 35:36
  Speaker 4: White bread is made out of wheat, so it's simpler, easier.
• 35:41
  Speaker 4: It's holding that cheese and meat together.
• 35:43
  Speaker 3: And remember, rye is grown, it's a heartier version of wheat and it's not used all the time.
• 35:53
  Speaker 3: Uh, in, you can grow it more for whiskey because of the consumption of it wheat, and that's why you use some of the wheat.
• 36:02
  Speaker 3: Uh, you know, the wheat that's out there is because it's for consumption.
• 36:07
  Speaker 3: They grow it to make bread and whatever, and you can make a lot of money off that.
• 36:12
  Speaker 3: When you do it to whiskey, it's not so much, there's not that much of profit.
• 36:16
  Speaker 3: But that you also said such little, you know such.
• 36:21
  Speaker 3: There's so few weeded bourbons.
• 36:24
  Speaker 3: That explains, and people love them.
• 36:27
  Speaker 3: But that also explains the shortage.
• 36:29
  Speaker 3: You know what?
• 36:30
  Speaker 3: What I mean?
• 36:30
  Speaker 3: Because not everybody has their rye bourbons.
• 36:34
  Speaker 3: But when let's just say the Buffalo Trace stuff, that goes crazy.
• 36:38
  Speaker 3: Well, there's not a lot of other ones on the market.
• 36:40
  Speaker 3: So everybody who loves weeded bourbon, they're going directly to that brand.
• 36:44
  Speaker 3: And that was an epiphany.
• 36:47
  Speaker 3: Right there.
• 36:47
  Speaker 3: I just realized what you said.
• 36:49
  Speaker 3: That's why it's driven.
• 36:50
  Speaker 3: They just keep making more and more and people want more and more because there's not all those other weeded bourbons to choose from.
• 36:56
  Speaker 3: There are some, but nowhere near as many as the standard bourbon.
• 37:02
  Speaker 4: So typically weeded bourbons need more time in the barrel because you don't have the complexity in the body of a rye Right.
• 37:06
  Speaker 4: The corn we use is corn, typically even cornbread.
• 37:11
  Speaker 4: When you make it home right you need to put so much butter on it.
• 37:14
  Speaker 4: It's not very flavorful grain to begin with, so really we count on the rye to come with the flavors.
• 37:20
  Speaker 4: So if you take the rye out with wheat you simplify that whiskey to to a point where you need more time in the barrel to develop some complexity because as whiskey drinkers we're looking for those layers of flavors right, yeah, we're not doing this.
• 37:34
  Speaker 4: We want to take a sip and have those layer of flavors and typically weed doesn't give that until a longer time in the barrel because it's.
• 37:43
  Speaker 3: And then it's so light that it's picking up those caramelized sugars, so like when you're talking about peppy van winkles at 15, it's like drinking liquid caramel and that's why people love it so much.
• 37:54
  Speaker 3: It's almost like they're drinking the dessert, you know, because of the fact that where even the rye, when it's picking up those caramels, it's mixing and make, it's got the flavor.
• 38:04
  Speaker 3: So you don't always you're not, you get those flavors, but not as you do with the wheat, because it's that that barrel starts to override it right yeah, I mean there's.
• 38:13
  Speaker 4: We can go, we can do a phd on this.
• 38:16
  Speaker 4: Yes, you can.
• 38:18
  Speaker 4: There's a lot of details, there's a lot of variables, from mash bill to yeast, to water, to the oak and then from the oak is how you toasted it.
• 38:28
  Speaker 4: Did you toast it before you char it?
• 38:30
  Speaker 4: What level of charring, and all these small variances.
• 38:35
  Speaker 4: It's gonna change the same bourbon so how many?
• 38:39
  Speaker 4: years, seven years so we just pulled everything we have here behind us.
• 38:44
  Speaker 4: Here is seven years minimum up to 18 years everything is younger.
• 38:48
  Speaker 4: We keep in different warehouses.
• 38:49
  Speaker 4: Whatever we source it, we leave it there until it's almost seven.
• 38:53
  Speaker 4: So those barrels, we don't palletize our barrels, we rig, system them.
• 38:57
  Speaker 4: The ones in the pallet we just received, they just turned seven.
• 39:01
  Speaker 4: Those are all weeded bourbon.
• 39:03
  Speaker 4: They're seven years Now we can look at them, taste them, blend them, see if they're ready to be batched or not.
• 39:09
  Speaker 4: We did release a seven and a half year weeded to the Kentucky market and it just takes that long at least, if not longer.
• 39:19
  Speaker 4: I think they will get even better as they age.
• 39:23
  Speaker 5: I have somebody at the door, so I'm going to let you guys talk a little bit and I'll see who's here.
• 39:27
  Speaker 3: I'm not expecting anybody, but Well, I mean, what's so cool about what Amin just did?
• 39:34
  Speaker 3: And I think, and I'm glad we just got to that point.
• 39:37
  Speaker 3: But now you just saw the mad scientist in his brain going how he, how he deals with stuff, how he he's analyzing at a level and it's and it's personal.
• 39:48
  Speaker 3: You're getting a personalized thing of a guy who understands retail, how things sold, understood his customers.
• 39:56
  Speaker 3: He was doing barrel picks.
• 39:58
  Speaker 3: Then it led to getting some good barrels.
• 40:01
  Speaker 3: I don't think he had another warehouse when we did that first podcast back then it's so good to know, like if you drop there's another warehouse where he's aging stuff, then he brings it here for whatever.
• 40:11
  Speaker 3: Now that's cool because that just means his brand is extending out.
• 40:16
  Speaker 3: He can afford to put more on the shelf here in Kentucky or for the people.
• 40:23
  Speaker 7: Yeah, but that's what's unique about craft distilleries.
• 40:25
  Speaker 7: So on the smaller scale, they have the time.
• 40:29
  Speaker 7: There's more desire to put out great product To really focus in on Blender, so you don't even know where he's buying his barrels.
• 40:40
  Speaker 3: He was buying from it's all blended.
• 40:42
  Speaker 3: Now he sells a lot of it's single barrel and whatever, but he's capable of doing anything that he wants to, so it's really kind of cool.
• 40:51
  Speaker 5: And such a personal touch to it because he's very involved in it himself, because he does most everything here his self.
• 40:58
  Speaker 5: You know everything from rolling the barrels to answering the door well the other thing.
• 41:04
  Speaker 6: That's kind of unique with a doorman to unique about the experience when you come and and I've done this myself is I've drank from a weeded barrel, uh, in the winter, and came in, drank it.
• 41:20
  Speaker 6: It was good.
• 41:21
  Speaker 6: But we even discussed, man, if this has a few more months, it's going to be really good.
• 41:25
  Speaker 6: And then I came back three, four months later and it was early spring and it was great and, okay, I want a bottle of it now.
• 41:33
  Speaker 6: So that's the other thing is that you can almost come in, try something and then even watch it evolve a little bit, come back in a month or two and it does change.
• 41:43
  Speaker 6: I mean, it definitely uh, the the thing about yours there's nothing that's bad, it's all great.
• 41:49
  Speaker 6: There's nothing here that you're going to drink and be like, wow, that didn't hit the note, oh, that's young.
• 41:55
  Speaker 6: Well, just so you know.
• 41:57
  Speaker 3: I mean, he's tasting it, so he ain't going to roll it out, he's going to let it sit a little longer.
• 42:02
  Speaker 3: So that's the kind of cool thing.
• 42:04
  Speaker 4: Yeah, the stuff that he's rolled out he knows is good yeah, so typically, uh, when we do like a second maturation barrel is after six months, typically, not less than that I'll just roll that barrel and put it in a rotation of tasting so I get to taste it, you know, weekly, sometimes daily.
• 42:26
  Speaker 4: So I get to monitor from six months on and see how it's evolving and slowly realizing what that flavor, how it's changing and is it going to develop a lot more, or is it good to go, and that's when we include it in a rotation of tasting, or we don't.
• 42:45
  Speaker 4: So we make sure that it's pleasing, good whiskey to drink to begin with, and then, before we even decide to bottle the whole barrel or batch it with something else, we want to make sure that we give it the time to mature properly and extract everything we needed from that barrel.
• 43:02
  Speaker 6: So so, before we get done, talk about the bottle that we just bottled, because that has a special uh thing coming up.
• 43:11
  Speaker 6: This fr yeah, yeah so again.
• 43:14
  Speaker 4: Whoever joined us right now didn't get to listen to the intro, but this weekend is the Kentucky Bourbon Festival, so we have a very special expression here a single barrel, 10 years old, that's going to be released this weekend at the Kentucky Bourbon Festival in Barstow.
• 43:33
  Speaker 4: So this is a high rye bourbon 60 corn, 36 rye, 4 barley, 10 years as of yesterday.
• 43:39
  Speaker 4: So we're going to bottle it today.
• 43:41
  Speaker 4: This is the first bottle that came out, and then we're going to have another special release.
• 43:47
  Speaker 4: This is a whiskey that's going to be released this weekend as well.
• 43:52
  Speaker 4: It's a 17-year and 10-months distilled November of 2006, a while back.
• 43:59
  Speaker 4: But this is a 151-proof KBF release.
• 44:03
  Speaker 4: It's one barrel, it's not a batch 151.
• 44:07
  Speaker 4: Breakfast whiskey.
• 44:08
  Speaker 3: Yeah, yeah.
• 44:08
  Speaker 3: Are you going to pour that for us?
• 44:12
  Speaker 4: Yes, we're going to try it.
• 44:13
  Speaker 4: So these two will be available in Kentucky Festival.
• 44:16
  Speaker 4: This is one barrel, it's not a batch, it's 106 bottles.
• 44:20
  Speaker 4: I was very happy to see 106 bottles out of the 17-year and then the 10-year looks.
• 44:25
  Speaker 4: Based on the scale bottom of that tank, we should get about 150 bottles.
• 44:31
  Speaker 4: So there's a lot more available of this than this, but these two will be available this weekend at the Kentucky Bottled Festival.
• 44:38
  Speaker 3: Well, and if it doesn't sell out there, it's going to be available here for everybody.
• 44:45
  Speaker 3: Because it amazes me, because everybody's doing the barrel picks and you guys, you have your distilling license now, obviously, so you could just sell right out of your booth.
• 44:54
  Speaker 3: But it amazes me that some people are just doing one barrel.
• 44:59
  Speaker 3: Especially, if I was like Heaven Hill, I'd have 12 barrels picked, then I'd have them all there, but then whatever doesn't sell, you sell it out of your gift shop and it's basically the special Kentucky Bourbon Festival and it's basically the special Kentucky Bourbon Festival.
• 45:15
  Speaker 3: And anybody who comes down from anywhere Ohio or Tennessee oh, I thought you were telling me to shut up.
• 45:19
  Speaker 3: No, no, no, but they can come down and out of the gift shop.
• 45:23
  Speaker 3: It's just awesome, right.
• 45:25
  Speaker 3: It's just like come visit Now.
• 45:27
  Speaker 3: That's only if you don't sell out, which is a really good chance.
• 45:30
  Speaker 3: You're going to Especially, I don't know how many people there's going to be very few 17-year-olds, and now is that the barrel, that last time we were here, that was sitting right over there where you had the two it was right there.
• 45:44
  Speaker 4: It was sitting there for six months or more.
• 45:46
  Speaker 4: Yeah, we had we finally rolled it to bottle it.
• 45:49
  Speaker 4: This week actually, I bottled this.
• 45:51
  Speaker 3: Friday.
• 45:52
  Speaker 3: We were jumping up and down on that one, that's for sure.
• 45:54
  Speaker 3: That was pretty damn good.
• 45:56
  Speaker 4: Are we ready for this?
• 45:59
  Speaker 6: Now the one I have, Isn't it 154?
• 46:01
  Speaker 4: proof Impossible.
• 46:02
  Speaker 4: We got another barrel, yeah.
• 46:06
  Speaker 6: This is not the one I dumped, hopefully.
• 46:09
  Speaker 2: Right.
• 46:09
  Speaker 5: We could have had a lot more bottles if you didn't dump half of it on the floor.
• 46:12
  Speaker 6: Yeah, yeah, if you didn't dump half of it on the floor oh my god, if I, if this would have been the barrel I dumped, I probably couldn't show my face.
• 46:21
  Speaker 4: No, I think the one uh spilled a little bit.
• 46:25
  Speaker 4: I'm not worried about it.
• 46:26
  Speaker 6: You probably put me undercover to go work at other distilleries and dump their stuff well, you still owe me for life stuff Well he still owe me for life.
• 46:35
  Speaker 3: He's going to hold that over your head for the rest of your life, hold it over your.
• 46:40
  Speaker 4: CT wakes up every night and he's like, oh the barrel.
• 46:43
  Speaker 6: What can I do to fix this today?
• 46:46
  Speaker 4: Sometimes he messages me late at night and I'm like I think he's drunk.
• 46:53
  Speaker 7: We saw that last night.
• 46:53
  Speaker 7: No, that was not.
• 46:54
  Speaker 7: You know if he's drunk?
• 46:54
  Speaker 3: We saw that last night.
• 46:55
  Speaker 3: No, that was not.
• 46:56
  Speaker 3: You know if he's doing that anytime.
• 46:59
  Speaker 3: I call past 10 o'clock, he won't answer.
• 47:01
  Speaker 3: So if he's messaging you.
• 47:03
  Speaker 3: That just tells me that he's going to have to start answering.
• 47:05
  Speaker 3: We do have a special relationship though.
• 47:07
  Speaker 6: Yeah the messages I send him usually involve me introducing somebody to a bottle of his and they're like where has this been and why don't I have it?
• 47:17
  Speaker 1: And I'm like you need to get it, so I'll immediately text.
• 47:21
  Speaker 6: Amina and be like this stuff is horrible.
• 47:22
  Speaker 6: You need to get something figured out, because nobody likes it 151 proof.
• 47:29
  Speaker 7: It doesn't drink like that.
• 47:30
  Speaker 7: It drinks more like 115.
• 47:33
  Speaker 3: You do realize I've never had.
• 47:37
  Speaker 3: I think the highest I've ever had was 147.
• 47:40
  Speaker 3: So I'm drinking 151.
• 47:43
  Speaker 4: Proof for the first time, so you're a version of 151.
• 47:45
  Speaker 7: Yeah.
• 47:46
  Speaker 4: If you want to call it that, it only took him 60 years to get there.
• 47:50
  Speaker 6: Yeah, his first time.
• 47:51
  Speaker 3: Yeah, I have a feeling he had had bacardi 151 at some point.
• 47:57
  Speaker 3: No, really, I was a rum drinker and that was like no okay I might have had it.
• 48:01
  Speaker 3: They discontinued that, but I might have had it in 151 in a mixer, which then it's not 151.
• 48:08
  Speaker 3: I mean that, but you know, suppose I was afraid to die when I was drinking that.
• 48:14
  Speaker 6: You really wanted.
• 48:14
  Speaker 6: What's great about this is this doesn't have just a complete.
• 48:18
  Speaker 6: It's not an oak bomb, no.
• 48:20
  Speaker 3: It has a lot of fruit on the front and at KBF it's available for $2,500 a bottle.
• 48:27
  Speaker 6: It's not that brand.
• 48:30
  Speaker 4: No, it's a butterscotch bomb.
• 48:32
  Speaker 4: I don't know if you noticed that Butterscotch and vanilla, but this is a high-core Nashville Asian used barrel, so it can't be bourbon.
• 48:40
  Speaker 4: It was also put into the barrel a little bit higher than 125.
• 48:44
  Speaker 4: So that's why it's not bourbon, it's whiskey, straight American whiskey.
• 48:47
  Speaker 4: But yeah.
• 48:48
  Speaker 4: I mean the flavors, the viscosity in this whiskey is amazing.
• 48:53
  Speaker 3: I just drank it and that smoke was like the steam was coming out of my mouth.
• 48:58
  Speaker 3: I was just like oh my God, Really they're going to see it on the camera.
• 49:02
  Speaker 7: You can't see it live.
• 49:03
  Speaker 5: It's not that hot Put that fire whatever filter One question.
• 49:09
  Speaker 5: So in your wheat and All right.
• 49:11
  Speaker 5: One question.
• 49:12
  Speaker 5: So, in your wheat and mash bill.
• 49:18
  Speaker 5: Which kind of wheat do you prefer?
• 49:19
  Speaker 5: Do you prefer any kind?
• 49:22
  Speaker 4: Honestly, I have a more technical answer to that.
• 49:28
  Speaker 4: A lot of the grains, really, after distillation, mash and fermentation distillation it's very hard to notice the difference between the wheat.
• 49:38
  Speaker 4: So no, to answer his question or her question, I don't have a preferred wheat.
• 49:43
  Speaker 4: They're just very similar if you're making bread but if you're making whiskey, just there's so much going on and so many steps into the whiskey making that the grain really is very like yeah, not the same as like a corn, because like a blue corn obviously yeah way different from a normal, and then your bourbon flavors are coming from the barrel.
• 50:11
  Speaker 4: 70% of bourbon flavor comes from the barrel, so there's a big impact.
• 50:14
  Speaker 4: The small differences in different wheats.
• 50:18
  Speaker 4: They're going to be covered by these caramel vanillins from the oak.
• 50:24
  Speaker 3: Alright.
• 50:25
  Speaker 3: Well, we're getting close to the end, so we've got a gift for you.
• 50:29
  Speaker 3: You get a Scotchy Bourbon Boys t-shirt.
• 50:32
  Speaker 4: Is the large good.
• 50:34
  Speaker 3: Yes.
• 50:35
  Speaker 4: That's what you thought.
• 50:36
  Speaker 4: That's what you thought we're doing.
• 50:37
  Speaker 3: yeah, that's what I thought.
• 50:38
  Speaker 3: Here you go.
• 50:39
  Speaker 2: We all thought All right, there you go, keep it on.
• 50:42
  Speaker 3: But this is something, this is Roxy and mine, but mostly her.
• 50:48
  Speaker 3: I mean I helped do it, we actually.
• 50:51
  Speaker 3: But this I mean I helped do it, but this is, these are pecans Letter talk.
• 51:00
  Speaker 7: Obviously you didn't make them.
• 51:04
  Speaker 3: Pecans soaked.
• 51:04
  Speaker 7: So this is my special proprietary scotchie bourbon bowl recipe.
• 51:11
  Speaker 7: So they are not like the bourbon balls you buy retail.
• 51:15
  Speaker 7: So, there's real bourbon in there.
• 51:17
  Speaker 7: We soaked the pecans for many months.
• 51:19
  Speaker 7: Do you have to give up all the trade?
• 51:22
  Speaker 3: secrets.
• 51:23
  Speaker 3: It's not a trade secret.
• 51:24
  Speaker 7: You got flicked for that.
• 51:25
  Speaker 3: No, it's not.
• 51:26
  Speaker 3: We soaked the pecans for.
• 51:30
  Speaker 7: But just like bourbon, we've experimented with many different types of pecans sources for pecans flavors inside.
• 51:39
  Speaker 7: We really had a lot of fun or I've had a lot of fun sort of perfecting it down to the ounce of ingredients.
• 51:45
  Speaker 6: Well, thank you so much, Roxy.
• 51:46
  Speaker 6: They are fantastic.
• 51:47
  Speaker 6: Chocolate too, the chocolate experiment.
• 51:49
  Speaker 3: I would say every time they're coming to town.
• 51:53
  Speaker 4: Make sure you come down here.
• 51:54
  Speaker 3: Oh yeah, Because they came here multiple times.
• 51:56
  Speaker 3: And they didn't ever bring them.
• 51:58
  Speaker 2: Never got a gift, wow.
• 51:59
  Speaker 2: And then if a female comes and visits me, I'll get a chocolate, I'll get a T-shirt.
• 52:03
  Speaker 4: Oh my gosh, who knows what else she has for me.
• 52:06
  Speaker 2: I know yeah, wow, wow.
• 52:07
  Speaker 2: Thanks, roxy.
• 52:12
  Speaker 5: Yeah, wow, thanks, roxy.
• 52:13
  Speaker 5: Thanks for making us look good, you're welcome.
• 52:16
  Speaker 7: I tried to bring you coffee that's not as good as bourbon balls.
• 52:21
  Speaker 3: Yeah, those are.
• 52:22
  Speaker 3: Yeah, Don't dig a hole.
• 52:25
  Speaker 7: You won't be able to dig yourself out of it.
• 52:27
  Speaker 7: Keep your head up while you cook, all right.
• 52:30
  Speaker 3: I'm going to try and end this real quick.
• 52:32
  Speaker 4: Are we going to try something that has cherry?
• 52:35
  Speaker 3: Okay, sure, we won't.
• 52:36
  Speaker 3: Yeah, we're not gonna end this, not, oh my god.
• 52:43
  Speaker 5: Just one more.
• 52:44
  Speaker 5: Just one more, all right.
• 52:48
  Speaker 3: He's gonna thief it.
• 52:50
  Speaker 7: I got that.
• 52:51
  Speaker 7: You can drink that.
• 52:51
  Speaker 7: I got to clean that.
• 52:57
  Speaker 4: So, guys, this is the same recipe as the.
• 53:00
  Speaker 5: KBF pick.
• 53:01
  Speaker 4: But this is 11 and a half years.
• 53:02
  Speaker 4: Now you have a year and a half extra aging.
• 53:09
  Speaker 3: You got to grab one for him.
• 53:17
  Speaker 7: Oh, he has one right in his hand, that's all I get right oh, you can definitely taste that, but it's more like plum rather than cherry plum that one.
• 53:29
  Speaker 6: There was one you had before that.
• 53:31
  Speaker 6: It was straight up cherry holy.
• 53:32
  Speaker 3: Holy crap.
• 53:34
  Speaker 7: It's a dark plum to me, and not as much cherry as it's like a dark plum.
• 53:37
  Speaker 3: That's like almost like a grape.
• 53:41
  Speaker 6: Raisin.
• 53:43
  Speaker 4: It's grapey.
• 53:44
  Speaker 4: So yeah, this is what 36% rye.
• 53:46
  Speaker 4: After 11 and a half years, you're gonna get all these red fruit, beautiful, delicate.
• 53:52
  Speaker 4: Yeah, I mean these notes typically are impossible to find.
• 53:59
  Speaker 5: There's a lot of spice on it too.
• 54:01
  Speaker 4: It's more fruity A lot of people associate rye with spice Rye.
• 54:05
  Speaker 4: If you give it time in the barrel it develops all these beautiful stone fruit, red fruit, you name it.
• 54:11
  Speaker 2: You can taste the rye, but not the sweet it's evolving it's changing.
• 54:16
  Speaker 3: It's not two-year 95.5.
• 54:18
  Speaker 7: No, yeah, definitely lots of complex.
• 54:27
  Speaker 1: What's the proof?
• 54:27
  Speaker 3: on that.
• 54:28
  Speaker 2: Oh 108.
• 54:30
  Speaker 4: 108?
• 54:31
  Speaker 4: Drinks like water yeah, after 151.
• 54:35
  Speaker 3: But it's refreshing.
• 54:37
  Speaker 2: It's beautifully drinkable, beautifully drinkable.
• 54:41
  Speaker 6: It's more like a hint of spearmint or something.
• 54:45
  Speaker 6: I get like a little bit of it on the end A little bit.
• 54:48
  Speaker 6: It kind of hits you in the palate.
• 54:51
  Speaker 4: Can you guys smell this?
• 54:54
  Speaker 7: We wish you could.
• 54:56
  Speaker 6: Everybody watching right now hates this.
• 54:58
  Speaker 6: So exactly Monday mornings.
• 55:00
  Speaker 3: No, I mean honestly, they're at work, they're at work watching this and they're like this is bullshit.
• 55:05
  Speaker 6: I am at work, I am working.
• 55:07
  Speaker 3: And we are too technically.
• 55:09
  Speaker 6: We're off in a couple seconds.
• 55:10
  Speaker 6: You want to?
• 55:11
  Speaker 3: change careers, but the experience that you have is very similar to this podcast.
• 55:17
  Speaker 3: I mean, amin will be talking and you say something and he's like, oh yeah, I can do that.
• 55:24
  Speaker 3: Or he's like you've got to try this.
• 55:27
  Speaker 3: Or you know the barrels.
• 55:29
  Speaker 3: It's a candy store.
• 55:32
  Speaker 3: You're in a candy store, you're looking at all the different candies.
• 55:34
  Speaker 3: He's got all the stuff.
• 55:36
  Speaker 3: So you gotta come down to Old Louisville Whiskey Company.
• 55:40
  Speaker 3: You know hours.
• 55:42
  Speaker 3: You know I don't know you have specific hours.
• 55:46
  Speaker 3: But you also, if you can contact Amin on Facebook, you contact him and you let him know that you want to come down, either to do a barrel pick with your group or something.
• 55:55
  Speaker 3: Let them know that you want to come down either to do a barrel pick with your group or something like that, or you just want to come down and see it.
• 55:59
  Speaker 4: Yeah, you can book it online.
• 56:00
  Speaker 4: You go to our website, you hit on tour, you pick your date time and you can come here.
• 56:05
  Speaker 4: You can see behind us on the floor there's probably 20 plus barrels, maybe 30 barrels.
• 56:11
  Speaker 4: So if you come with your group, we don't have preset barrels that we're going to taste.
• 56:16
  Speaker 4: So you tell me what do you prefer, what do you like, and we customize the tasting and tour experience based on your preference.
• 56:23
  Speaker 4: So if you like weeded, we will focus on weeded and and we pull more barrels of weeded.
• 56:27
  Speaker 4: If you like high rye, if you like cry or both, we can try everything we have here in the warehouse, which is 10, eight different mash bills plus the finishes, so we got plenty of yeah, you're not like if you do a barrel pick at another place, usually they have three or four barrels to choose from.
• 56:44
  Speaker 3: If you get a little bit ornery and you don't want it, well they'll make it you a fifth barrel.
• 56:47
  Speaker 3: But at the same time here I mean I mean it's gonna get the there's, it's just an endless amount that's behind, that's accessible and he's going to what you put in your bottle will be something that you absolutely love and you're going to get that experience here and you're going to learn.
• 57:04
  Speaker 6: You're going to learn a lot about the whole business, the industry, the barrels, the distillate.
• 57:10
  Speaker 6: You're going to learn a lot and it's not just a story of somebody floated down the river and dropped off barrels and you found them and started making stuff again.
• 57:21
  Speaker 6: This is a different story than what most of the distilleries tell.
• 57:26
  Speaker 3: Right?
• 57:26
  Speaker 3: Well, this is the modern story.
• 57:29
  Speaker 6: This is entrepreneurship.
• 57:31
  Speaker 3: In a hundred years they're going to be talking about a meme.
• 57:33
  Speaker 3: Maybe there'll be a statue out front.
• 57:37
  Speaker 4: Now they start blowing some really thin air in my head.
• 57:41
  Speaker 5: This is what I wanted to say to all the Facebook groups, because you guys know out there that I belong to over 300 whiskey and bourbon Facebook groups and I shared them probably to about 100 this morning.
• 57:54
  Speaker 5: Bourbon Facebook book groups, and I shared them probably to about 100 this morning.
• 57:56
  Speaker 5: But I know a lot of you guys and groups out there do barrel picks, yeah, and this is you always.
• 58:02
  Speaker 5: I see that most of you go to all the regular, normal places.
• 58:07
  Speaker 5: This is one place that's got some great, fantastic bourbon I appreciate it.
• 58:13
  Speaker 5: You're going to get twice the experience that you get at any other distillery for your barrel pick, and twice as good bourbon whiskey.
• 58:22
  Speaker 4: Our picks are typically 9, 10, 11 years and older.
• 58:26
  Speaker 4: So we don't see you're not going to pick anything young, so the picks are 9 years and older.
• 58:33
  Speaker 6: And you leave, making a friend and you for life right I mean you leave with the bottle in this velvet, this velvet bag.
• 58:43
  Speaker 3: It's fantastic.
• 58:44
  Speaker 3: I mean, it's that's how they sell my whiskey.
• 58:46
  Speaker 3: They got a whiskey thief case and he's got a bottle bag made of the same velour kind of it's just like it.
• 58:53
  Speaker 3: It's.
• 58:53
  Speaker 3: It's an experience you want to have to get, but I will have to tell you the first bottle that I ever had and you labeled it and everything.
• 59:03
  Speaker 3: I can't open it because it's in the bag it's not a.
• 59:06
  Speaker 3: Thing it sits there and it's number one you open it and then when he comes back, we'll bottle it up.
• 59:12
  Speaker 3: Anyways.
• 59:15
  Speaker 1: All right.
• 59:16
  Speaker 7: So, everybody.
• 59:17
  Speaker 3: we're going to end the audio part of the podcast, but just know we're still live on Facebook and YouTube till you want to end it.
• 59:24
  Speaker 3: But at this time I'm going to end the audio.
• 59:26
  Speaker 3: I'm going to try something different, because, let's just see, because I don't have the speaker, maybe you guys can hear this.
• 59:34
  Speaker 3: Let's just see, because I don't have the speaker, maybe you guys can hear this.
• 59:38
  Speaker 3: Let's just see, do I have to turn it up?
• 59:43
  Speaker 5: Nope, it's all the way up.
• 59:44
  Speaker 3: That didn't work, so we're not going to do it that way.
• 59:46
  Speaker 3: I'm going to dump it into there we go Remember wwwscotchiebourbonboyscom for all things Scotchy Bourbon Boys.
• 59:55
  Speaker 3: We're on Facebook, youtube, Instagram and X, and then also all the podcast formats.
• 1:00:00
  Speaker 3: Remember good bourbon equals good times and good friends, Drink responsibly, don't drink and drive and live your life uncaught and unfiltered.
• 1:00:13
  Speaker 7: Including the bourbon balls that are available in the winter months.
• 1:00:16
  Speaker 4: I've got them filtered.
• 1:00:17
  Speaker 7: Anywhere in the world.
• 1:00:20
  Speaker 7: Right, Shameless plug.
• 1:00:24
  Speaker 2: What's yours?
• 1:00:24
  Speaker 6: guys, what's yours Cheers, delicious, as always.
• 1:00:27
  Speaker 6: Drink it all.
• 1:00:31
  Speaker 4: Oh, you guys want to try it?
• 1:00:33
  Speaker 6: right, he's going on and he's got his old Louisville shirt on today.
• 1:00:36
  Speaker 6: Absolutely, absolutely.