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Small Brands Make Big Waves: How Bua Is Redefining American Irish Whiskey · The Scotchy Bourbon Boys

• 0:59
  Speaker 1: Middle West Spirits was founded in 2008, focusing on elevating the distinct flavors of the Ohio River Valley.
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• 2:52
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys Urban Boys.
• 2:59
  Speaker 1: Tiny here fresh off his vacation, and would you call it it was maybe a podcation.
• 3:08
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• 3:17
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• 3:21
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• 4:05
  Speaker 1: So we got that covered and we're ready to go.
• 4:07
  Speaker 1: So let's talk about, um, saint patrick's day.
• 4:12
  Speaker 1: Um, the last couple saint patrick's days we kind of spent it with matt uh lizen.
• 4:16
  Speaker 1: Hey, matt uh, a toasted in a valencia.
• 4:17
  Speaker 1: Hey, matt, a toasted in a Valencia.
• 4:21
  Speaker 1: He's got a toasted in a Valencia with him Somewhere is the one that Stacy likes.
• 4:28
  Speaker 1: Which one was that?
• 4:31
  Speaker 1: It was the wine-finished one, stacy likes the orange bottle.
• 4:36
  Speaker 1: Yeah, Somewhere my orange bottle is here.
• 4:39
  Speaker 1: I know I didn't give that one away.
• 4:42
  Speaker 1: I gave the other one away.
• 4:43
  Speaker 1: Somewhere my orange bottle is here.
• 4:44
  Speaker 1: I know I didn't give that one away, I gave the other one away.
• 4:47
  Speaker 1: But I went out today and I picked up this barrel, the first OHLQ single barrel that they did, which was finished in an Irish stout barrel, which you've got there.
• 4:56
  Speaker 1: I've just opened that up and we've got that to talk about and that's why we want to talk about Bua.
• 5:01
  Speaker 1: So let's give a little history of Bua.
• 5:06
  Speaker 1: I mean, you've talked to Pat and you've talked to Martin and they kind of it's a great story.
• 5:15
  Speaker 3: I mean, they're local.
• 5:16
  Speaker 3: It's kind of funny.
• 5:19
  Speaker 3: I set some Tola Mordu out here and that's.
• 5:22
  Speaker 3: Martin's history goes back to Tamore Dew when he was a rep for them, and I could be off on this.
• 5:29
  Speaker 3: but you know, from what I understand from Martin and Pat is you know Pat had the bar there, burns Pub in Columbus, and obviously likes Irish whiskey and Martin was his rep from Tolo Mordu and came in and they were good friends and you know, like anything, you start talking about what ifs, what would it be like if you had your own brand?
• 5:56
  Speaker 3: And so they embarked on Bua.
• 5:59
  Speaker 3: And it's pretty cool because you know, like I go around to different bars and restaurants Columbus, dayton and you don't see Bua much but I've always been a pretty big advocate of it because it is local, big and, you know, obviously own a huge market share.
• 6:21
  Speaker 3: It's nice to see brands like Bua, like JJ Corey, which Stacy will probably be talking about soon because we'll have them on the podcast in the next week or two.
• 6:32
  Speaker 3: There's a lot of good small brands but Jameson and Tullamore do and some of them just kind of take the stage and these other brands don't get seen as much.
• 6:44
  Speaker 3: But I think we're all a little partial to Bua because of Martin and the relationship that they have with our community and our area and Pat is just as nice a guy as ever.
• 7:00
  Speaker 3: I was with Pat last night.
• 7:01
  Speaker 3: We went to Burns Pub for a little while and you know Pat immediately is like I think we're supposed to be on on a Saturday or two, yep, and I don't even know how he could function at that point in the night after everything and all the festivities going on.
• 7:17
  Speaker 3: The fact that he even recognized who I was walking around it was kind of nice and just shows you their level of you know they care about everybody.
• 7:31
  Speaker 3: It's not just putting a brand out there trying to make money.
• 7:33
  Speaker 3: They're trying to create friends and give people a reason to come to a brand.
• 7:39
  Speaker 1: Well, what's unique about this brand is so unique is, yes, he worked for town uh, tullamore Dew and he then sat around with Pat a lot and they came up with well, let's start an Irish whiskey brand.
• 7:55
  Speaker 1: I don't know how many Irish whiskeys there are, that they basically are in the States, and then they use their connections in Ireland to distill and get the brand going and then distribute mainly in Ohio, if I'm not mistaken right.
• 8:21
  Speaker 3: Yeah, they definitely have a stronghold in Ohio and we'll find out more when we talk to Martin and Pat here in the next week or two, but I'm not sure how many states they're in right now.
• 8:34
  Speaker 1: Right, well, I'm pretty sure it's Ohio, but I could be wrong.
• 8:40
  Speaker 1: Ohio, but I could be wrong.
• 8:41
  Speaker 1: But you know how many bars have a brand?
• 8:51
  Speaker 1: And it's an Irish whiskey brand, right, I mean.
• 8:54
  Speaker 3: But you know, and Burns Pub is and Stacy could comment on this too is an old school pub, you know.
• 9:01
  Speaker 3: That's why we went there last night.
• 9:02
  Speaker 3: It's not only the friendship of pat and martin, but it's it's.
• 9:07
  Speaker 3: Where do you want to be on saint patty's day?
• 9:09
  Speaker 3: It's that old pub feel.
• 9:11
  Speaker 3: You're getting a black and tan.
• 9:13
  Speaker 3: Um, you're getting some irish red beers, and then you're you're chasing it with a shot of bua, and they had the black label.
• 9:21
  Speaker 3: Um, they had the white, they had the orange, they had them all and you could get a pour of anything you want.
• 9:28
  Speaker 3: The black is is going quick.
• 9:31
  Speaker 3: I can tell you that it's.
• 9:32
  Speaker 3: People are finding out how good that bottle is, and I think it's 44.95 for something that has that much complexity.
• 9:41
  Speaker 3: Uh, as opposed to just a standard, uh, like their, their blue label, which I like as a irish whiskey, it's, it's completely different.
• 9:50
  Speaker 1: So well, and it's a stout finish, irish stout finish.
• 9:54
  Speaker 1: I mean, how you know, I just feel that irish whiskey, when it gets finished, does a lot better than bourbon, because bourbon you have to have like a, you have to have it be like a finish, like a, a compliment to the bourbon, because the bourbon's so strong forward.
• 10:11
  Speaker 1: But I feel irish whiskey can be a 50 50 partner.
• 10:15
  Speaker 1: You know what I mean, and so that's a big difference.
• 10:18
  Speaker 1: Now, this what's the what's the proof on the new bottle, because on this one we're talking about 123.
• 10:30
  Speaker 3: That can't be right.
• 10:31
  Speaker 3: So I was looking at that earlier.
• 10:33
  Speaker 3: So when I was drinking the Black Label and Martin and I were talking last night, he said you got to be careful because that extra seven proof will sneak up on you.
• 10:44
  Speaker 3: So the new one is 94 proof.
• 10:48
  Speaker 3: I think that the other one the label, is wrong, because you're right.
• 10:51
  Speaker 3: I was looking at this today and I'm like wait a second.
• 10:54
  Speaker 1: Well, but just remember, this is a single barrel, so when they released this as a single barrel, they didn't proof it down.
• 11:04
  Speaker 3: It says 122 proof.
• 11:06
  Speaker 1: Now again, I would need one 161.5, so it's actually 123.
• 11:15
  Speaker 3: So I'm not 100% sure on that.
• 11:18
  Speaker 1: But I mean, when you're talking now from the Buad and they were shipping it over, that's actual.
• 11:24
  Speaker 1: They did a blend, so there's a lot of it.
• 11:27
  Speaker 1: You know, it wasn't just a single barrel where this was just the black label.
• 11:33
  Speaker 1: So I'm excited for that because that's more of the this is going to join their core lineup.
• 11:39
  Speaker 3: So, like the blue label, that's their standard.
• 11:42
  Speaker 3: This will now join their core lineup.
• 11:43
  Speaker 3: So, like the blue label, that's their standard.
• 11:44
  Speaker 3: This will now join the core lineup, whereas the white label, like you said, was a single barrel, and I'm sure that we'll see some more stuff like that.
• 11:53
  Speaker 1: Yeah, yeah, that's for sure.
• 11:54
  Speaker 1: I mean, we're going to see it because you know, martin Kennedy, he is a very, very Irish.
• 11:59
  Speaker 1: It's an expectation of what you think an Irish man would be.
• 12:14
  Speaker 1: He's not an older man but a younger guy.
• 12:16
  Speaker 1: You know what I mean, and it's just kind of like he's got I don't know how to put it.
• 12:23
  Speaker 1: It's just he fits the bill when you meet him.
• 12:29
  Speaker 3: I think if anybody watched the podcast last year that saw us at Burns Pub, you know you definitely get that vibe and he's very passionate about it too.
• 12:39
  Speaker 3: He was so excited for this black label to get to the United States and kept texting it's you know?
• 12:45
  Speaker 3: Oh, I got held up, oh, it's coming.
• 12:47
  Speaker 3: Oh, I got held up.
• 12:48
  Speaker 3: And then, when it finally hit, I think the text he sent me was what are you doing?
• 12:53
  Speaker 3: And I said I'm at work.
• 12:55
  Speaker 3: And he said the shipment came in.
• 12:59
  Speaker 3: And he said I'm getting ready to crack it in about 10 minutes and I said well, I can't get there, I'm at work.
• 13:05
  Speaker 2: So, he was pretty excited, I know.
• 13:08
  Speaker 1: I know he contacted me initially and he was talking about us coming down and I was like on board, but I knew I had the vacation.
• 13:17
  Speaker 1: And then there was, you know.
• 13:18
  Speaker 1: So we were going to do it, hope, like the week before I left, go down early, but it hadn't come in.
• 13:24
  Speaker 1: So I'm like, okay, so I'm going to New York this weekend, so that I'll be going.
• 13:30
  Speaker 1: Then we're hoping to get down there on like the 28th, I think Saturday, the 28th or the 27th or whatever it is, I'm not sure.
• 13:38
  Speaker 1: I'm not sure, but we should try and get down there and we'll get down there and do a nice Saturday morning, do a Saturday morning thing.
• 13:48
  Speaker 1: Yeah, but all right, so do you want to?
• 13:53
  Speaker 1: I think the OHLQ one, which is still anybody in Ohio, if you're interested and you like, and you and you're in the States and you're you like this, uh, I would be willing to get this for you.
• 14:07
  Speaker 1: Um, you know anybody who wants you know to, to taste Bua or send samples, or even, um, some of the people that we know really well, we can pick you up bottles.
• 14:17
  Speaker 1: They're worth it.
• 14:18
  Speaker 1: Um, this is honestly the I'm.
• 14:22
  Speaker 1: I'm drinking the white label right now, uh, and, like I said greg, greg schneider is here tonight and he would be a great guy to.
• 14:33
  Speaker 1: I would be interested to see how he would blend, uh, you know, a finished irish stout, finished, finished Irish whiskey, because I just find that one of the cool things about the finishes on the Irish whiskey always is that the flavors are much more.
• 14:53
  Speaker 1: The Irish whiskey is a much more adapt to accept the flavor and then make a combination where bourbon's always like you're adding that little extra.
• 15:04
  Speaker 1: You're not trying to do a marriage, you're trying to do you know, and it's just a little bit of the flavor added into the bourbon flavor, right well, I can and I know from experience with my barrel in the other room.
• 15:19
  Speaker 3: Um, you know, I have a porter barrel that had a porter beer in it.
• 15:24
  Speaker 3: That's now got bourbon in it and it is not nearly it.
• 15:29
  Speaker 3: It actually leveled out a lot like the flavor of it was very flat to me.
• 15:34
  Speaker 3: It's uh, it's good, but the beer note is every bit as much the forefront of everything, whereas when you drink the irish whiskeys the the forefront of everything.
• 15:43
  Speaker 3: Whereas when you drink the Irish whiskeys the flavor of the grain still comes through, which I like.
• 15:48
  Speaker 3: I like the flavor of the stout the black label being an Imperial stout definitely has a little kick but I like the flavor of the grain coming through a little more, which I think in bourbon sometimes the beer kind of covers it.
• 16:05
  Speaker 1: Well, also, you know, like when you do a Guinness with a chaser, this is like it put together.
• 16:15
  Speaker 1: So you know what I mean.
• 16:19
  Speaker 1: So you know what I mean.
• 16:39
  Speaker 3: And Burns Pub in Columbus.
• 16:39
  Speaker 1: It's just a little bit off the campus at Ohio.
• 16:40
  Speaker 3: State.
• 16:40
  Speaker 3: It's probably far enough off so it's not a college bar but it's close enough that if you really are an Irish college student you're going to make it.
• 16:44
  Speaker 3: It sits in an area which is ironic because it is close to three Columbus distilleries it's down the road from Watershed, it's down the road from High Banks and Echo Spirits, so it's not far down the road from all of them.
• 16:58
  Speaker 3: And you know, obviously I don't know that everybody goes to the pub going there for the irish whiskey, but you know it's, it's worth going for that to be able to try it, because, again, not too many places that you're going to go in ohio that are going to have it on the shelf for you to try I agree, um, but it's really cool that we do have this place.
• 17:22
  Speaker 1: It's like a hidden gem and the fact that it's getting out there.
• 17:26
  Speaker 1: Ohio is doing a really good job to get it out there, especially being an Irish whiskey in a bourbon boom.
• 17:35
  Speaker 3: Well again, I think you know like we talk a lot.
• 17:38
  Speaker 3: You know Stacey and I talked in an event with JJ Corey.
• 17:42
  Speaker 3: You know there's so many different things out there in the bourbon world and sometimes it's nice to have a change of palette.
• 17:49
  Speaker 3: Whether it's Scotch or Irish whiskey, it's nice to change and get a little different taste of what barley is doing compared to.
• 17:58
  Speaker 3: You know our corn mashes that we're used to, but the this past couple of weeks I've been really drinking more Irish, trying to get more of a palate for it, because there is such a different fruit flavor that comes out of them that I don't get as much as the vanillas and the caramels and bourbon that malt flavor that's in it.
• 18:32
  Speaker 1: That's similar, it's it's got almost like it's.
• 18:33
  Speaker 1: It's hard to tell, but it's almost like it's got a aspect of of a beer.
• 18:34
  Speaker 1: You know what I mean with that malt flavor and that's what it's malt, single malt, whiskey, um, or single grain in this case, but, um, the label on this one is cool.
• 18:44
  Speaker 1: Now did they have on that one the same thing with the tortoise and the hair?
• 18:49
  Speaker 3: yeah, the label is the same and they're cut out.
• 18:51
  Speaker 3: You'll see it at the bottom right there.
• 18:53
  Speaker 3: Yep, I think that's pretty typical for all their bottles.
• 18:58
  Speaker 3: And uh, yeah, I, I will tell you I drank both and definitely this is a higher proof.
• 19:04
  Speaker 3: The white label so I don't know if Martin, if he thought that there was a different one out there or he just miscommunicated it to me, but it is definitely a higher proof than the black label.
• 19:15
  Speaker 3: Yes, and they both are very unique in that manner, because this one does have that heat to it and this one is a little more subtle and just easier to drink.
• 20:14
  Speaker 3: I think this bottle is crushable.
• 20:17
  Speaker 3: I mean, you're going to sit down and just go through that bottle very quickly.
• 20:23
  Speaker 1: Well, I think, with this other bottle which I think we should barrel bottle breakdown, I think we should barrel bottle breakdown.
• 20:35
  Speaker 1: I think we should.
• 20:36
  Speaker 1: I really enjoy the heat on it, mixed with the caramel.
• 20:41
  Speaker 1: Yes, stacy says the black label is a blend.
• 20:44
  Speaker 1: Yes, it's multiple barrels.
• 20:48
  Speaker 3: Yes, yeah it is not the same.
• 20:51
  Speaker 1: Yeah, and it's proofed.
• 20:53
  Speaker 1: And I understand why.
• 21:03
  Speaker 3: If you were going to do it, especially 94, is still a pretty good proof for an Irish whiskey, considering many of them hang out at 80.
• 21:07
  Speaker 3: Yeah, I mean most of them, heck.
• 21:08
  Speaker 3: This is all more due that was finished in a XO rum barrel still only 84.
• 21:13
  Speaker 1: Right.
• 21:13
  Speaker 1: So they're in the 80s and and a lot of them are just like jameson or whatever, will just sit at 80.
• 21:18
  Speaker 1: But what I will say tell them we're due 80, right.
• 21:23
  Speaker 1: So having the 94 is a good thing in my opinion.
• 21:27
  Speaker 1: And then also from a marketing standpoint, if you could get that and you got the the nice uh, you know, the imperial stout finish, and you can get that coming through at 94, it gets.
• 21:39
  Speaker 3: It gets to a lot more people, I'm gonna tell you over the weekend I took this bottle and and I was talking to to martin and I had made a a old-fashioned with the blue label and I didn't know the black label was available to get yet and he told me it was.
• 21:57
  Speaker 3: So this was Saturday morning and I went and got it.
• 21:59
  Speaker 3: But I took a Guinness, a bottle of Guinness, and reduced it down.
• 22:05
  Speaker 3: I actually heated it up, reduced it down, added brown sugar, reduced that down and made a syrup and use that Guinness syrup along with chocolate bitters with this black label.
• 22:17
  Speaker 3: And that drink is so good for an old fashioned to use an Irish whiskey but also use a Guinness uh syrup for it.
• 22:28
  Speaker 1: Oh, what is that called Uh, what uh, what kind of uh?
• 22:32
  Speaker 1: So, uh, I know what kind of uh.
• 22:35
  Speaker 1: When you make a sauce that you cook down, it's called.
• 22:38
  Speaker 1: Anyways, it's there.
• 22:42
  Speaker 3: It was easy to do and it was, and now I've got a bottle in the fridge.
• 22:49
  Speaker 1: Cooking Guinness down is easy to do.
• 22:52
  Speaker 3: It's very easy and it's delicious.
• 22:55
  Speaker 3: It works so good as a simple syrup because Guinness has a chocolatey note in it and it really works well with this.
• 23:02
  Speaker 1: Well, there's a great old-fashioned idea what kind of sauce?
• 23:09
  Speaker 3: Yes, Stacy, it would be great in an Irish coffee.
• 23:19
  Speaker 1: Restitution sauce.
• 23:20
  Speaker 1: Wait what?
• 23:20
  Speaker 1: What is it not restitution?
• 23:21
  Speaker 1: Um, oh my god, when cooks cook stuff down, they call it a certain what?
• 23:26
  Speaker 1: Reduction, reduction, yeah, reduction.
• 23:27
  Speaker 1: So you did a uh guinness reduction syrup with uh into an old-fashioned.
• 23:36
  Speaker 1: Hey, you owe me one of those.
• 23:40
  Speaker 3: I'll hook you up.
• 23:43
  Speaker 3: I'll tell you what.
• 23:44
  Speaker 3: When we do the podcast at Burns Pub, I'll bring the stuff and I'll make them at the pub.
• 23:52
  Speaker 1: Yeah, and then you'll have a job.
• 23:53
  Speaker 1: I don't want a job, but you're going to get one if you keep this shit up.
• 24:01
  Speaker 3: I just wanted to try it and hey, if they use the idea and use it in the bar, hey, why not?
• 24:06
  Speaker 3: It's something to get people coming in, all right.
• 24:09
  Speaker 3: So, yeah, whatever you want to do to finish this, I've got to get going.
• 24:13
  Speaker 1: Well, yeah let's do it quick.
• 24:14
  Speaker 1: This is the Old Louisville Whiskey Company in Louisville, kentucky.
• 24:22
  Speaker 1: This is the barrel bottle breakdown.
• 24:26
  Speaker 1: Our barrel bottle breakdown scale is four knocks or breakdowns for nose and body and five knocks for taste and smell.
• 24:45
  Speaker 1: And if there's an exceptional one, which is called a bid up up for one category, you can add it in so you can get a total of 19 out of 18 for the perfect whiskey or bourbon can get a total of 19 out of 18 for the perfect whiskey or bourbon, or or you can uh, you know, there you go.
• 25:00
  Speaker 1: 18 out of 18 is also pretty good, all right, so I've got the hammer, but I don't think it did.
• 25:06
  Speaker 1: You hear it?
• 25:06
  Speaker 1: Can you hear it?
• 25:08
  Speaker 3: nope what's weird is I can hear it when you set it down on the table.
• 25:12
  Speaker 3: Sometimes, not that time, no, because it already went into the next level.
• 25:19
  Speaker 3: Yeah, but yeah, let's go ahead and get it started.
• 25:24
  Speaker 3: You want me to start with the nose?
• 25:27
  Speaker 1: Yeah.
• 25:32
  Speaker 3: You know, the nose has changed a little bit just from drinking the other one.
• 25:34
  Speaker 3: Well, it's lemony.
• 25:35
  Speaker 3: It picked up some lemon vanilla notes yeah, it's lemony.
• 25:40
  Speaker 1: It's really kind of different from anything there.
• 25:44
  Speaker 1: It's like a lemon drop.
• 25:48
  Speaker 3: Yeah, but it's got a vanilla, confectioner sugar kind of smell to it as well.
• 25:53
  Speaker 3: So I definitely like that, you know.
• 25:56
  Speaker 3: And for Irish whiskeys, I think that when you're doing a barrel breakdown on them it's a little different, because bourbons just kind of jump out and have all these caramels and everything and this is a way different kind of.
• 26:12
  Speaker 1: Well, you've got to like it.
• 26:13
  Speaker 1: I mean, there's no doubt, if you're not into these flavors, you know is a way different, kind of Well, you've got to like it.
• 26:14
  Speaker 1: I mean, there's no doubt, if you're not into these flavors, you know it's different.
• 26:18
  Speaker 1: But you still have to rate it based off not that it's Irish whiskey, just that it's whiskey.
• 26:24
  Speaker 3: I like the nose a lot.
• 26:26
  Speaker 1: I'm right there with you.
• 26:32
  Speaker 3: I don't know.
• 26:32
  Speaker 3: It's hard to say that it's a four, but it's a strong three, three and a half, but I can't give it a half.
• 26:39
  Speaker 3: You're right, because I can't I got to go with a three because it's probably better than most of the noses I've ever had in an Irish whiskey, but I feel like a three is strong for this.
• 26:53
  Speaker 1: Yeah, I would agree with you.
• 26:56
  Speaker 1: So we both give it three on the barrel.
• 26:59
  Speaker 1: The barrel bottle breakdown, all right what?
• 27:12
  Speaker 1: all right?
• 27:13
  Speaker 1: Yep, now this is 123 proof.
• 27:16
  Speaker 1: So I will tell you that, out of the four on a body, it really has a great body.
• 27:32
  Speaker 1: It has legs in the, in this glass like none other.
• 27:35
  Speaker 1: It responds really well as far as the thickness and the viscosity, but the only thing that this doesn't do is go to the cheeks.
• 27:42
  Speaker 1: So I'd have to say I'm on the same level of the body as I am on the, you know, the nose.
• 27:49
  Speaker 1: It's a good body.
• 27:51
  Speaker 1: I mean, the flavor is just an explosion in, you know, but it's roof of your mouth, tongue under your tongue, but it just doesn't go to the cheeks or the back of the throat.
• 28:02
  Speaker 1: So I'm going to give it a.
• 28:03
  Speaker 1: I give it a three on this one.
• 28:10
  Speaker 3: The?
• 28:10
  Speaker 3: Uh.
• 28:10
  Speaker 3: The weird thing is is, you know, I've had it to compare against the black label and the body.
• 28:16
  Speaker 3: Because of that, proof is actually a little bit better than the black label, um, because it does have that extra punch to it.
• 28:24
  Speaker 3: What's up, leland?
• 28:27
  Speaker 3: hope you're doing good man yeah hey, yeah, hey, leland, but wow, I kind of see I get the body hits me a little more.
• 28:37
  Speaker 3: It's definitely not cheeks as much as top of the palate, top of the mouth.
• 28:43
  Speaker 3: It's kind of good, man, that proof comes in, I agree, but it's hard to say it's a hmm.
• 28:52
  Speaker 1: Hold on.
• 28:53
  Speaker 1: I need another try, but it's hard to say it's a hmm, hold on, I need another try.
• 28:55
  Speaker 1: I did the Kentucky Chew and it's got to get in my cheeks and just to get to that five it's got to be but the flavor is fantastic.
• 29:06
  Speaker 1: And you said what did you give it?
• 29:14
  Speaker 3: I gave it a three out of four.
• 29:15
  Speaker 3: The thing is, man, it just hits the top and the tongue strong.
• 29:20
  Speaker 3: Really, yeah, I think that's which which for an irish whiskey is rare, because I don't get that out of an irish whiskey.
• 29:24
  Speaker 3: Most of the time they they're mute, they don't have that bite in the mouth, feel.
• 29:29
  Speaker 3: I'm giving it a four.
• 29:31
  Speaker 3: I like the body on this.
• 29:32
  Speaker 3: All right.
• 29:33
  Speaker 1: A lot might be one of the best things about it well, I attribute it more with what you're talking to is the taste.
• 29:43
  Speaker 1: You know what I mean because it's on, it's so much taste on the top, but I, like you know, but I I can see giving it a four.
• 29:55
  Speaker 3: Again, it's different because we barrel, break down mostly bourbons and when you go to an Irish whiskey it definitely isn't going to have.
• 30:03
  Speaker 3: It's different.
• 30:04
  Speaker 3: It's different for us.
• 30:08
  Speaker 1: It's a learning curve.
• 30:09
  Speaker 1: It is, but it isn't, because most and see.
• 30:14
  Speaker 1: This is different for an Irish whiskey because this is a sipper.
• 30:16
  Speaker 1: To me, this is an enjoyable sipper, it's not a pound.
• 30:21
  Speaker 1: But Irish whiskey is usually about consumption.
• 30:23
  Speaker 1: I mean, when you're partying with Irish people, they are going to consume a decent amount of whiskey for that night, so it's got to be a drinkability.
• 30:35
  Speaker 1: That's why I always find that when you're talking about, uh, some of the scotches and the whatever and people are out drinking and they're not they're not sipping the million dollar ones that it's 80 proof so you can last, because if you drink this all night long you'll be under the table.
• 30:53
  Speaker 3: Hey, interesting fact.
• 30:55
  Speaker 3: Did you know what the proof of Guinness is?
• 30:59
  Speaker 1: Yeah, I think it's.
• 31:00
  Speaker 1: Is it 9.5?
• 31:03
  Speaker 3: Okay, so Bud Light is 4.2 ABV, right, guinness 3.8.
• 31:11
  Speaker 3: What?
• 31:12
  Speaker 3: Learn that?
• 31:15
  Speaker 3: Over the weekend I've drank Guinness I can't tell you how many times, but learn that and I was absolutely blown away, yeah.
• 31:24
  Speaker 3: I went and bought a four pack just to prove myself wrong, and it's 3.8.
• 31:31
  Speaker 3: There you go.
• 31:34
  Speaker 3: So you know, that's the thing is like, guinness, you can drink a good bit of it, because it just doesn't have the same effect as some of the others, but yeah yeah, leland said 3.8 yep I don't, I can't drink a good, it just doesn't seem like it should be that.
• 31:49
  Speaker 1: Yeah, because because it's got um so much, of much of the stout aspect.
• 31:54
  Speaker 1: It's such a heavy stout that it's like you're eating a meal while you're doing it, so you get full.
• 32:00
  Speaker 1: I mean, I've never been, yeah.
• 32:04
  Speaker 3: No way that I ever would have thought that, and the fact that Bud Light is a higher ABV it just blew me away.
• 32:11
  Speaker 1: Well, you've got to figure out what what harp is for those black and tans.
• 32:15
  Speaker 1: Harp's probably 15.8.
• 32:17
  Speaker 1: Yeah, because I had a few of those last night.
• 32:22
  Speaker 3: Matter of fact, I had a few harp black and tans and then we decided to do a red and black with a damn.
• 32:31
  Speaker 3: I can't think of the Irish whiskey or Irish beer that's red.
• 32:36
  Speaker 3: It's not tough Think of the name of it, but it was even better than the black and tan.
• 32:42
  Speaker 1: Was it.
• 32:43
  Speaker 3: Mm-hmm.
• 32:46
  Speaker 1: I wonder why that?
• 32:47
  Speaker 1: All right, hold on, I just lost the.
• 32:51
  Speaker 1: Let's go back to the.
• 32:54
  Speaker 1: Why is the live gone?
• 32:59
  Speaker 1: Okay, it's a heavy stout.
• 33:02
  Speaker 3: Walker, it definitely has a lot of body to it.
• 33:04
  Speaker 3: When you're drinking a Guinness which Rachel and I, when we go usually that's our go-to is Guinness, and then we'll drink some other beers that we like, but if there's a Guinness we typically gravitate towards that.
• 33:19
  Speaker 3: We like the flavor and just a good beer.
• 33:23
  Speaker 3: It wasn't Killian's, it's another Irish brand of red, not Kilkenny.
• 33:31
  Speaker 3: I think it starts with an m, if I'm not mistaken.
• 33:34
  Speaker 3: You guys can figure it out?
• 33:37
  Speaker 3: Kudos, because I can't remember yeah, all right.
• 33:45
  Speaker 1: So, uh, do we do taste, do taste we to move on.
• 33:50
  Speaker 1: Yeah, it's crazy, something's going on that's working, but it's not.
• 33:59
  Speaker 1: I don't know, I'll see.
• 34:00
  Speaker 1: Alright, so you do taste first.
• 34:04
  Speaker 1: You got to go with your taste.
• 34:09
  Speaker 3: Hey Walker, it's not Killian's, it's a different brand.
• 34:14
  Speaker 3: So, taste, I'm going on.
• 34:20
  Speaker 3: Taste, man, I love the taste.
• 34:24
  Speaker 3: Is this out of four?
• 34:25
  Speaker 3: Again Five, god Four, it's a four.
• 34:31
  Speaker 3: I love it, it's good.
• 34:33
  Speaker 3: I'm at, liza.
• 34:40
  Speaker 3: If anybody can figure out what this red beer was that we made, that might be it no-transcript.
• 34:53
  Speaker 3: So that's what we made last night with the red and blacks, and that was delicious.
• 35:05
  Speaker 1: All right, so you're giving it a four, yeah.
• 35:12
  Speaker 3: All right, if I'm getting an Alaskan beer, it better be a Klondike.
• 35:16
  Speaker 3: I want an ice cream sandwich now.
• 35:22
  Speaker 1: I would say, out of this, the taste really comes through.
• 35:26
  Speaker 1: There's an aspect of vanilla.
• 35:30
  Speaker 3: The vanilla is strong.
• 35:32
  Speaker 1: There's the thing, but then there's this confectionery, sugar, vanilla, and then it's got like a lemony fresh tang to it, citrus, and it's delicious.
• 35:44
  Speaker 1: It's so sweet, I mean, it's pulling in the 123 and it's just like whatever.
• 35:51
  Speaker 1: So I think that I'm gonna give the taste a five.
• 35:57
  Speaker 1: I like it.
• 35:58
  Speaker 1: So the finish, I don't know.
• 36:08
  Speaker 1: Do you get like a lemony fresh, like citrus taste, like you chewed some sort, like that one?
• 36:17
  Speaker 1: What was it?
• 36:18
  Speaker 1: Squelch gum?
• 36:19
  Speaker 1: It was that gum from Gatorade.
• 36:24
  Speaker 1: It had that lemony kind of like, really sour, whatever.
• 36:28
  Speaker 1: I feel like I just chewed a piece of that gum.
• 36:33
  Speaker 3: I don't get that as much.
• 36:34
  Speaker 3: The vanilla probably stays as strong for me.
• 36:37
  Speaker 3: I don't get that as much.
• 36:43
  Speaker 3: The vanilla probably stays as strong for me.
• 36:45
  Speaker 3: I don't know.
• 36:46
  Speaker 3: The finish is just still a lot of the vanilla.
• 36:47
  Speaker 3: I don't know the lemon.
• 36:48
  Speaker 3: I do get it, like you said but it was like a softer lemon.
• 36:51
  Speaker 1: Yeah, and it was like I was like talking about it and then all of a sudden, like it went away, but all of a sudden it popped up, it comes and goes it's very unique.
• 37:08
  Speaker 3: I give this finish a four the thing that this finish stands up is, I think, the proof helps it stay there a little longer, because again, a lot of Irish whiskeys at 80 proof don't finish as long, they just kind of fade off into the sunset.
• 37:21
  Speaker 3: But I, this one is a four, it's, it's the, it's there all right.
• 37:30
  Speaker 1: So you gave it a 16 out of 18 because you gave two fours, which is an eight, and then you gave a four and a three, so that's 15, right, eight and seven is 15.
• 37:45
  Speaker 1: Yep, and I gave, I gave two threes, a five and a four to come up with 15.
• 37:52
  Speaker 1: So the old louisville whiskey company barrel bottle breakdown, so the Old Louisville Whiskey Company Barrel Bottle Breakdown score is 15 out of 18.
• 38:05
  Speaker 1: And honestly, to come across with that for Irish whiskey, I think that's probably the highest score I ever.
• 38:15
  Speaker 1: I think it's right up there with, like the red breasts, you know, cast strength and whatever it's got all different.
• 38:23
  Speaker 1: It's not, it's different, but it's delicious.
• 38:26
  Speaker 3: That's what I was going to say is you would have to get into something that is more cast strength, like that red breast, to to rival that.
• 38:32
  Speaker 3: Because even a 12 year old Tullamore Dew, which is a good bottle, it's just softer, it doesn't have the mouthfeel, it doesn't have the finish that this bottle has.
• 38:49
  Speaker 1: Yep, so very, very good whiskey.
• 38:50
  Speaker 3: You guys got a good history.
• 38:50
  Speaker 3: Great job.
• 38:51
  Speaker 3: Martin Martin is killing it and to think this was his first.
• 38:53
  Speaker 3: This was the first time he had done that and he did two barrels and then, hey, that was so well received, I need to do it and we need to make it part of the brand and that's where the black label comes in.
• 39:06
  Speaker 3: So super excited about that but unfortunately I got to go.
• 39:10
  Speaker 3: But it has been an awesome St Patty's day.
• 39:13
  Speaker 3: I'm not going to stop drinking Irish whiskey and we're going to have Stacey and we're going to have JJ Corey on.
• 39:20
  Speaker 3: She's going to be live from Ireland when we do it, so stay tuned for that.
• 39:26
  Speaker 3: That's going to be fun.
• 39:28
  Speaker 3: Again, something to think about going into that podcast we talked about at the event a couple weeks ago or a week ago, was, you know, 90.
• 39:38
  Speaker 3: Some percent of the Irish whiskey business is controlled by four brands, and these small brands like Bua, like JJ Corey they only get a very, very small fraction of the business.
• 39:52
  Speaker 3: So, just like what we do, we're not discouraging people from drinking Jameson.
• 39:57
  Speaker 3: But there are a lot of options out there and the state of Ohio has done a good job of bringing those to the forefront.
• 40:02
  Speaker 3: Rowan Company is a brand that has come up and they only really have one bottle.
• 40:08
  Speaker 3: It's a good bottle.
• 40:09
  Speaker 3: If you see that bottle out there, it's $35.
• 40:12
  Speaker 3: Go give that bottle a try.
• 40:14
  Speaker 3: Go give that bottle a try.
• 40:17
  Speaker 3: Again, a lot of $25 to $40 bottles in the Irish whiskey realm that you can buy.
• 40:22
  Speaker 3: Try it Kind of change your palate a little bit, maybe even make your palate a little more heightened to the fruit flavors that you pick up in bourbon sometimes.
• 40:32
  Speaker 3: But I'm super excited about where we're going with all this.
• 40:39
  Speaker 1: I can't wait to keep trying some more stuff.
• 40:42
  Speaker 1: Wow, why has the live stream ended?
• 40:45
  Speaker 1: I never ended the live.
• 40:46
  Speaker 1: That's just crazy.
• 40:49
  Speaker 1: Oh, at one point.
• 40:54
  Speaker 3: That's just how it works.
• 40:55
  Speaker 1: You know how it is, it's just spinning.
• 40:58
  Speaker 1: It works, you know how it is.
• 41:01
  Speaker 1: It's just spinning, all right.
• 41:02
  Speaker 1: So the live stream has ended.
• 41:04
  Speaker 1: Are you sure you want to stop streaming?
• 41:07
  Speaker 1: It was told it was ended, all right, yeah.
• 41:10
  Speaker 1: You don't have a choice yeah, total watch time.
• 41:16
  Speaker 1: Well, we had some decent watch time.
• 41:18
  Speaker 3: We were up for 40 minutes, so it just ended as much as I'd like to stay on, I gotta run.
• 41:25
  Speaker 1: But yeah, I'll, I'll finish it up for you.
• 41:27
  Speaker 1: Um, we gave it a 15 out of 18.
• 41:30
  Speaker 1: Um thursday, everybody, just real.
• 41:32
  Speaker 1: You know we're going to be doing a double oak with the double, double oaks and the double oak.
• 41:37
  Speaker 1: We're just going to talk about it.
• 41:39
  Speaker 1: What's happened to the price?
• 41:40
  Speaker 1: The price of double oak, you know, has kind of gone up.
• 41:49
  Speaker 1: So we're going to talk about double oaks and all right, ct, I'll grab you out.
• 41:55
  Speaker 1: I'm going to take everybody out.
• 41:56
  Speaker 1: I'm going to stay on for a couple minutes.
• 42:01
  Speaker 3: Cheers everybody have a good evening.
• 42:03
  Speaker 1: All right, All right, everybody.
• 42:07
  Speaker 1: So we lost YouTube, which is like a little bit upsetting.
• 42:15
  Speaker 1: I don't know why I lost it, but it but it was there.
• 42:18
  Speaker 1: Oh, so it's just me.
• 42:20
  Speaker 1: Everybody, thanks for coming on tonight.
• 42:24
  Speaker 1: Um, the one thing I want to say is I was down real quick.
• 42:28
  Speaker 1: I wanted to do a quick review.
• 42:29
  Speaker 1: Went down to kentucky, uh, spent some time with walter zausch, picked up this 375 at whiskey thief distilling Distilling Company, spent the day there, Fantastic, Between, thieving, bringing in some food.
• 42:45
  Speaker 1: We had our meeting and then went back in the evening and saw the band Fantastic, fantastic time there at Whiskey Thief and the people there are awesome.
• 42:58
  Speaker 1: So you got to check that out.
• 42:59
  Speaker 1: That was at the New Lou Louisville tasting room, but also the distilleries open.
• 43:09
  Speaker 1: But this particular bottle was pretty good.
• 43:12
  Speaker 1: We picked that out and off the barrel pick and walked away with this.
• 43:16
  Speaker 1: So I will be talking about this bottle.
• 43:19
  Speaker 1: But one of the cool things is you can just see the charcoal in there.
• 43:23
  Speaker 1: It's.
• 43:23
  Speaker 1: It is uncut and unfiltered.
• 43:25
  Speaker 1: When I was down in the really cool thing, Palmenta, the only legal rum distillery in the Keys, I picked up this bottle, the Simington Rum 105 Chef Distilled Key West.
• 43:44
  Speaker 1: This was the bottle that was underwater during the hurricane Fantastic.
• 43:52
  Speaker 1: Look forward to tasting that, letting Paul know what I think of that.
• 43:57
  Speaker 1: We were at Jack Daniels and Maker's Mark, but at Maker's Mark we got to do the farm tour and this is something you get when you do the farm tour.
• 44:06
  Speaker 1: This is called Nature Distilled Star Hill Farm and this is that bottle when you do that.
• 44:13
  Speaker 1: So that was pretty cool.
• 44:15
  Speaker 1: And then, um, so we'll be talking about maker's mark coming up.
• 44:21
  Speaker 1: You should check out that podcast.
• 44:23
  Speaker 1: And then we were at jack daniels.
• 44:25
  Speaker 1: I picked up this and I re-established what the the triple, the triple mash.
• 44:33
  Speaker 1: I would do a podcast coming up on Jack Daniels.
• 44:35
  Speaker 1: Plus, I picked up this 86 proof old number 7 with a special sleep.
• 44:42
  Speaker 1: That's sweeter than honey brown, if you can believe that.
• 44:46
  Speaker 1: Wow, All right Then.
• 44:54
  Speaker 1: So just between that's where we were, Maker's Mark, Whiskey Thief and Jack Daniels.
• 45:00
  Speaker 1: Plus, down in the Keys at the Key West Legal Rum Distillery picked up this.
• 45:08
  Speaker 1: Oh, we also stopped off and we'll be talking about look at this this I picked up the Toasted Barrel Yellowstone.
• 45:15
  Speaker 1: The Toasted Barrel Yellowstone, 100 proof I believe.
• 45:20
  Speaker 1: I want to say Toasted Barrel Limited Edition, 100 proof.
• 45:25
  Speaker 1: Kentucky straight bourbon whiskey finished in toasted cask.
• 45:27
  Speaker 1: This is a phenomenal bottle, I will tell you this.
• 45:30
  Speaker 1: So anyways, with that said, let's call it an evening.
• 45:35
  Speaker 1: Remember wwwscotchybourbonboyscom for all things Scotchie Bourbon Boys.
• 45:41
  Speaker 1: Remember Clank Herring's t-shirts, and then also Facebook, YouTube, Instagram and X.
• 45:55
  Speaker 1: Youtube, Instagram and X.
• 45:58
  Speaker 1: Make sure that also you listen to us on all the major podcast formats Apple, iHeart and Spotify mainly, but everywhere else you like to listen to podcasts.
• 46:07
  Speaker 1: But remember, no matter where you listen or watch, like listen, subscribe, comment and leave good feedback.
• 46:14
  Speaker 1: Remember everybody good bourbon equals good times and good feedback.
• 46:20
  Speaker 1: Remember everybody good bourbon equals good times and good friends.
• 46:22
  Speaker 1: Drink responsibly, don't drink and drive, and make sure you live your life uncut and unfiltered.
• 46:49
  Speaker 2: And little Steve-O's gonna take us out Out.
• 46:52
  Speaker 2: Oh don't ask why.
• 46:54
  Speaker 2: Oh don't ask why.
• 46:56
  Speaker 2: Show me the way to the next whiskey bar.
• 47:02
  Speaker 2: Oh don't ask why.
• 47:04
  Speaker 2: Oh don't ask why.
• 47:07
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 47:15
  Speaker 2: I tell you we must die.
• 47:18
  Speaker 2: I tell you, I tell you, I tell you we must die.
• 47:24
  Speaker 1: All right.