Latest / The Scotchy Bourbon Boys / Exploring the World of American Single Malt Whiskey: Tastings, Trends, and Barrel Secrets

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Exploring the World of American Single Malt Whiskey: Tastings, Trends, and Barrel Secrets · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Hey Scotchy Bourbon Boys, tiny here to talk about log still distillery.
• 1:03
  Speaker 1: Nearly a century before, prohibition changed the tide of fortune.
• 1:08
  Speaker 1: Now they're forging new roads for generations to come at their old Kentucky home by bringing back Bourbon to Gethsemane.
• 1:17
  Speaker 1: Guided by Wally Dant and Cousins Lynn and Charles Dant, log still is firmly built on faith and family.
• 1:24
  Speaker 1: They fill each bottle with respect while honoring the history of Bourbon and their family itself, ever mindful that faith, family, community and Bourbon paved the way for future generations.
• 1:37
  Speaker 1: We invite you to visit them in Gethsemane.
• 1:42
  Speaker 1: Sure, you'll find a lot that's shiny and new, but what you'll feel is something deep and so full.
• 1:48
  Speaker 1: Visit wwwlogstilldistillerycom.
• 2:29
  Speaker 2: We're here to have fun and we hope you enjoy it.
• 2:57
  Speaker 1: Alright, welcome back to another Scotchy Bourbon Boy episode.
• 3:03
  Speaker 1: Wow, that was weird.
• 3:05
  Speaker 1: It's just freaking out on me Tonight.
• 3:10
  Speaker 1: Tiny's here, just me.
• 3:14
  Speaker 1: Oh sure it's gonna.
• 3:15
  Speaker 1: Okay, are we really gonna do this?
• 3:20
  Speaker 1: Like, just not shut off?
• 3:22
  Speaker 1: Okay, let's see Power Frickin' believable There.
• 3:39
  Speaker 2: Oh my God.
• 3:43
  Speaker 1: I really need to shut that off.
• 3:44
  Speaker 1: That just is talk about a malfunction, everybody.
• 3:49
  Speaker 1: Alright, i'm going back following here.
• 3:53
  Speaker 1: We are back on Facebook.
• 3:55
  Speaker 1: We got a decent amount of watchers.
• 3:56
  Speaker 1: Tonight Matt Lysen is watching up in Cleveland.
• 4:02
  Speaker 1: He does Cleveland Rocks on YouTube.
• 4:06
  Speaker 1: Check him out.
• 4:07
  Speaker 1: And we are tonight I'm gonna be talking American single malt.
• 4:13
  Speaker 1: Going into a little bit of detail of the category that is technically, i don't think it's actually defined.
• 4:20
  Speaker 1: I know the rules kind of transfer from one to the other, but I think they're open for interpretation.
• 4:27
  Speaker 1: But we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom.
• 4:31
  Speaker 1: We are live on Facebook right now.
• 4:36
  Speaker 1: You can check us out on and on YouTube, and you can check us out on all social media, including Twitter, instagram also, along with Facebook and YouTube.
• 4:47
  Speaker 1: And then also it's kind of cool We're on all the major podcast formats.
• 4:55
  Speaker 1: Lately.
• 4:55
  Speaker 1: It's been a nice push Keep up, keep listening.
• 4:59
  Speaker 1: We love what's been happening.
• 5:01
  Speaker 1: The podcast is starting to gain a little bit of steam.
• 5:04
  Speaker 1: We're in our fourth season and very excited about that.
• 5:08
  Speaker 1: I think I've watched other podcasts evolve Bourbon Pursuit and you know people, the Bourbon Junkies And initially they do what I did talk about getting support, talk about listening, like leaving comments and all that kind of stuff.
• 5:28
  Speaker 1: But we're at that point where when you do it you get in the algorithm that helps out that there's a conversation, there's chats, the comments really help, especially on YouTube.
• 5:40
  Speaker 1: You know that type of thing.
• 5:42
  Speaker 1: We're ahead on all the audio podcasts of where I ever thought I would be, so I'm really helping.
• 5:48
  Speaker 1: We're going to thank everybody who watches and, you know, does that.
• 5:52
  Speaker 1: But also we're starting to get a little bit of traction between on YouTube and that's kind of exciting.
• 6:00
  Speaker 1: I keep trying to do more and more up the quality, get better equipment.
• 6:04
  Speaker 1: As our sponsors come in, you make a little money here there you reinvest back into the podcast and try and give you guys some content.
• 6:12
  Speaker 1: Get the whiskey to taste.
• 6:15
  Speaker 1: You know that's always good Increase.
• 6:18
  Speaker 1: You know, initially our lighting was horrible and now our lighting's pretty good.
• 6:25
  Speaker 1: I mean, that's the kind of stuff that's happened allows us to purchase stuff.
• 6:28
  Speaker 1: I'm going to put us on air because I like to do that And we are on air.
• 6:36
  Speaker 1: So there you go for everybody on Facebook.
• 6:37
  Speaker 1: Yep, there goes the.
• 6:39
  Speaker 1: I can drop the keyboard.
• 6:42
  Speaker 1: There's one thing about a cordless keyboard.
• 6:45
  Speaker 1: I hope I didn't hit anything and stop recording or anything.
• 6:48
  Speaker 1: All right.
• 6:49
  Speaker 1: But since we're on YouTube I don't, and we're on Facebook, i don't really have to record this one.
• 6:55
  Speaker 1: And all right, so that brings me with all that.
• 7:03
  Speaker 1: I didn't even get any Glen Caron's.
• 7:05
  Speaker 1: And you know, the funny thing is this week I hear, before I go grab a Glen Caron out of the but I would I purchased some more shelves.
• 7:17
  Speaker 1: I got to the point where the whiskey again was just creeping on the floor.
• 7:23
  Speaker 1: It was going on the fireplace.
• 7:25
  Speaker 1: I had it everywhere.
• 7:27
  Speaker 1: I knew I needed more shelves.
• 7:28
  Speaker 1: So on Saturday it's funny, where I pick up a lot of my shelves is home goods, because they have really nice shelving, reasonably priced and it's perfect.
• 7:39
  Speaker 1: So if you look back here let me see if I move the clearmont you can see that that is the one shelf and it really kind of organized what was happening back there.
• 7:51
  Speaker 1: It goes down to the ground and that worked.
• 7:54
  Speaker 1: And then the other shelf that I have is over up against the wall over there.
• 7:59
  Speaker 1: It's not close to being filled.
• 8:01
  Speaker 1: I was able to put stuff like Glen Caron's which I'm going to go grab.
• 8:04
  Speaker 1: Hold on a sec real quick, i'm grabbing them.
• 8:09
  Speaker 1: You should be able to hear me on Facebook really good, because I'm wearing my new cordless microphone, which I think is kind of cool, grabbing the Glen Glen's over here.
• 8:21
  Speaker 1: I'm sure the Scotchy Bourbon Boy ones are on the bottom.
• 8:26
  Speaker 1: So let's grab that.
• 8:27
  Speaker 1: Grab a couple.
• 8:28
  Speaker 1: Yeah, let's grab two.
• 8:30
  Speaker 1: That should be good.
• 8:34
  Speaker 1: But again, american Single Malt is what we're doing and I've got I'm going to go over real quick what I've got here.
• 8:42
  Speaker 1: I've got my Staben Thief, i've got my Glen Caron's.
• 8:49
  Speaker 1: There you go, the Scotchy Bourbon Boy Glen Caron's, and just know those are for sale on the website or if you ever want any, you can contact me also.
• 9:00
  Speaker 1: All right, got you pretty well on Facebook.
• 9:04
  Speaker 1: All right, aaron's watching.
• 9:07
  Speaker 1: Pat just commented All right, here we go.
• 9:12
  Speaker 1: So the three that I have tonight is I was pretty excited to pick this one up.
• 9:19
  Speaker 1: Now, the definition of American Single Malt, which is in my Staben Thief.
• 9:27
  Speaker 1: I pretty much know it And but I'm going to the places where Single Malt is done.
• 9:36
  Speaker 1: It's described is under Single Malt.
• 9:42
  Speaker 1: Here we go.
• 9:43
  Speaker 1: Under Scotch, it means that it's a spirit made in a pot, still at a single distillery, using only water, malt and malted barley.
• 9:56
  Speaker 1: That's what it means in Ireland too.
• 9:58
  Speaker 1: It's like they have the same thing for Single Malt under Irish.
• 10:02
  Speaker 1: That makes it so much better.
• 10:05
  Speaker 1: Spirit that was made from you know it.
• 10:09
  Speaker 1: That is weird because I had it before and it was there.
• 10:13
  Speaker 1: I thought it was pirate pot, still Irish change, nope, just single malt.
• 10:18
  Speaker 1: It just means the spirit was made in a pot, still at a single distillery, using only water and malted barley.
• 10:25
  Speaker 1: So the first thing that I think you know when I'm talking, when you're talking to why are why would, with scotch and Irish whiskey that do the same thing?
• 10:38
  Speaker 1: they use a pot still, they use just malted barley and water and they do it with a grain from a single, you know, from a single distillery.
• 10:51
  Speaker 1: The single malt means one distillery.
• 10:53
  Speaker 1: So the one thing that American now, as far as when it comes to American single malt, this one here, the clearmont steep, which I was, like I said it's, freddie know, puts it out.
• 11:09
  Speaker 1: It's an American single malt and but it is column still and it's defined by process in place.
• 11:24
  Speaker 1: Just as single malt couldn't exist without steeping the grain, we couldn't exist without clearmont, kentucky, heartland of America whiskey and home of our whiskey making craft for over 80 years.
• 11:48
  Speaker 1: So the grain is a hundred percent hand selected malt barley, the fermentation heirloom jug yeast recipe.
• 12:03
  Speaker 1: So it's an heirloom jug yeast.
• 12:05
  Speaker 1: The yeast recipe once again, i didn't have I don't have my glasses, so so it's a aged 60 months in a new American oak barrel and then so so this one was made was a aged in a new American oak barrel.
• 12:32
  Speaker 1: One of the things about let's just get into what single malt, why, why so?
• 12:41
  Speaker 1: why single malt is going to be the next cat, one of the next categories happening.
• 12:48
  Speaker 1: One you don't in a single malt whiskey.
• 12:54
  Speaker 1: You do not need to use a new barrel.
• 12:56
  Speaker 1: It doesn't have to be charred just like in this case.
• 13:00
  Speaker 1: It was a.
• 13:01
  Speaker 1: It was an American oak barrel and it was new.
• 13:05
  Speaker 1: So but the the rules of bourbon don't apply as far as a new charred oak barrel.
• 13:11
  Speaker 1: You a lot of scotches single malt scotches are made in used the bourbon barrels.
• 13:19
  Speaker 1: A crap ton of America's bourbon barrels go over to Scotland and Ireland to become single malt and age the single malt.
• 13:29
  Speaker 1: Now one of the the things that that does is one.
• 13:34
  Speaker 1: It kind of solves a little bit of the problem that we're having right now with the barrels one.
• 13:42
  Speaker 1: For the last couple years it's been hard to get the oak out of the forest.
• 13:48
  Speaker 1: It's not like there's a lack of trees too, as we talked about on the last podcast with Alan Bishop.
• 13:53
  Speaker 1: There's a blight coming and hopefully it doesn't take like it did to other trees.
• 14:00
  Speaker 1: If the, if the that happens and the oaks die out, there's gonna be a lot of innovation gonna happen, and one of them is gonna be reusing the barrels.
• 14:12
  Speaker 1: Now, it's not great for the bourbon industry, but there's a lot of stuff they can do also, a lot of different barrel technology being developed right now to and how you could age whiskey.
• 14:25
  Speaker 1: If we run into that problem with the oak, but no matter what, instead of sending what the distillery, instead of sending all their barrels to Scotland for them to age the whiskey, it makes sense for them to hang on to their own barrels they know what was in it and either finish their whiskey or make single malt and the clear monsteep which Freddie did, and I'm sorry, i want to see you.
• 14:55
  Speaker 1: Let's just try that again, if I can.
• 14:57
  Speaker 1: I wonder.
• 14:58
  Speaker 1: I'm just reaching in here to see if somehow I was hoping there'd be a pair of glasses in here, because no, they must be upstairs not prepared tonight, that's for sure.
• 15:16
  Speaker 1: But anyways, one of the cool things about single malt one American single malt hasn't.
• 15:27
  Speaker 1: You don't see a lot of it out there, and what you see out there is not peated.
• 16:18
  Speaker 1: Now, i'm not a big, huge fan of Pete, but there is, believe it or not, pete Boggs in the United States and the just like a dead drop.
• 16:32
  Speaker 1: That's what it is, yeah dead drop dead drop at the Thornton distillery.
• 16:40
  Speaker 1: Distilling company Ari had Pete from Illinois blown over his malt and has made peated malt, single malt whiskey in Illinois with Illinois Pete and I got to taste it and quite frankly it was delicious.
• 17:01
  Speaker 1: So here we go as far as the whoa.
• 17:09
  Speaker 1: A little bit of pressure on that clear monsteep.
• 17:11
  Speaker 1: Did you hear that that?
• 17:13
  Speaker 1: I felt that.
• 17:14
  Speaker 1: So one of the cool things is price wise.
• 17:20
  Speaker 1: This is reasonable.
• 17:21
  Speaker 1: Let's see what are we looking at.
• 17:26
  Speaker 1: We're looking at 84 proof, so it's already a little bit different than so.
• 17:38
  Speaker 1: It was aged, a new emmerandi and oak.
• 17:44
  Speaker 1: So there it is.
• 17:48
  Speaker 1: It's got a pretty cool cover.
• 17:49
  Speaker 1: It's out there.
• 17:50
  Speaker 1: I'm excited.
• 17:54
  Speaker 1: I like this bottle.
• 17:56
  Speaker 1: I got to taste it a little bit.
• 17:58
  Speaker 1: But when it comes to single malts you know you're talking about they're just using molten water and obviously one distillery.
• 18:09
  Speaker 1: This one's 60 months, so you're talking five years.
• 18:13
  Speaker 1: So I always get on this.
• 18:16
  Speaker 1: I'm getting some chocolate on the nose.
• 18:20
  Speaker 1: Yeah, almost like a malt, you know, like a chocolate malt, not a malted milk, but like that chocolate malt.
• 18:32
  Speaker 1: You almost got the like.
• 18:34
  Speaker 1: If you put this in the fridge it would bring in something like you.
• 18:40
  Speaker 1: Get you even closer.
• 18:41
  Speaker 1: I always get on this one.
• 18:47
  Speaker 1: I'm getting notes of chocolate.
• 18:48
  Speaker 1: It's like having a chocolate.
• 18:53
  Speaker 1: Ah, you know what it's like a chocolate frosty from Wendy's.
• 18:58
  Speaker 1: That's the flavor.
• 18:59
  Speaker 1: Somehow I have to get this into some crushed ice or something, because that's what it is.
• 19:05
  Speaker 1: It's almost like having a frosty.
• 19:07
  Speaker 1: It's got a little bit of kick for 94.
• 19:10
  Speaker 1: In the glass I always find single molts aren't that big.
• 19:19
  Speaker 1: They don't have the big legs.
• 19:23
  Speaker 1: They got long, thin legs and that's what this one has.
• 19:26
  Speaker 1: The viscosity is always usually on a Scotch, for me a little thin, but the body on this is fantastic.
• 19:37
  Speaker 1: It's a big body.
• 19:39
  Speaker 1: I think I'm going to barrel bash this.
• 19:45
  Speaker 1: The Scotchy Bourbon Boys Barrel Bashing System is based off of 18 total points.
• 19:52
  Speaker 1: You can give four for the nose, four for the body, five for the taste and five for the finish, for a total of 18.
• 20:03
  Speaker 1: But if one is exceptional on the barrel bashing, you can give it an extra butt up up for one category.
• 20:10
  Speaker 1: So here we go.
• 20:13
  Speaker 1: American single malt, clearmont steep.
• 20:16
  Speaker 1: The nose is quite pleasant.
• 20:19
  Speaker 1: I just picked up a little mint too, like a spearmint I was picking up.
• 20:25
  Speaker 1: Wow, it went really.
• 20:27
  Speaker 1: Minty Chocolate, chocolatey mint.
• 20:30
  Speaker 1: I'm going to give this nose a three out of four.
• 20:34
  Speaker 1: That's three barrel bashes.
• 20:40
  Speaker 1: Then let's do the body Four.
• 20:46
  Speaker 1: That's absolutely unbelievable.
• 20:48
  Speaker 1: The amount of taste that Freddie got in this.
• 20:51
  Speaker 1: It hits your cheeks, under your tongue.
• 20:53
  Speaker 1: It's a four as far as body.
• 20:57
  Speaker 1: That's crazy, all right.
• 21:03
  Speaker 1: So let's go to taste.
• 21:06
  Speaker 1: I mean I want to.
• 21:07
  Speaker 1: Taste is always tricky.
• 21:08
  Speaker 1: You can give five points here.
• 21:10
  Speaker 1: It's a Scott, i mean, it's not a Scotch, it's a single malt.
• 21:17
  Speaker 1: So you're dealing with malt.
• 21:18
  Speaker 1: If I was just rating on malt whiskies like Scotches and whatever, i would have a different, but I rate based off of all whiskey.
• 21:28
  Speaker 1: I do like it, i believe, out of five.
• 21:37
  Speaker 1: I would give it a three.
• 21:38
  Speaker 1: Then the finish.
• 21:44
  Speaker 1: This is the key I'm trying to determine.
• 21:49
  Speaker 1: It's a chocolate.
• 21:52
  Speaker 1: Yeah, that's when the frosty really comes in.
• 21:56
  Speaker 1: It's a chocolate malt, kind of a frosty, wendy's frosty kind of thing.
• 22:01
  Speaker 1: Now I would have to say, as far as a finish goes, it's long still going.
• 22:05
  Speaker 1: You got a little bit of the.
• 22:09
  Speaker 1: You know that 94 proof on this is really nice.
• 22:13
  Speaker 1: So I am going to give the finisher four, four, seven, 14 of 18.
• 22:25
  Speaker 1: On the Clearmont Steep.
• 22:27
  Speaker 1: Now, this Clearmont Steep was distilled on a column, still So there.
• 22:38
  Speaker 1: When it comes to single malts in Scotland, in Ireland, it says pot.
• 22:45
  Speaker 1: Still Now.
• 22:47
  Speaker 1: When it comes to American whiskey, obviously because it says right on here American single malt whiskey, it's not what would you say?
• 23:03
  Speaker 1: it's not trying to be something that it's not.
• 23:06
  Speaker 1: It's basically obviously you can do an American single malt on a column, still So.
• 23:15
  Speaker 1: That brings us to the Yellowstone single malt.
• 23:21
  Speaker 1: Now I know for a fact, like any member of our family, yellowstone American single malt whiskey stems from previously established roots.
• 23:32
  Speaker 1: Nearly everything we've perfected across seven generations of distilling presents itself in this bottle.
• 23:40
  Speaker 1: Made from 100% malted barley and perfectly aged in new charred American oak barrels, this smooth yet complete whiskey, rounds the palette with notes of honey, dates and spice, pair with a strong oak and cinnamon finish, much like the park for which it's named.
• 24:04
  Speaker 1: This whiskey is uniquely American, is uniquely American icon, one worthy of revisiting Stephen Beam, Distilled and aged in Indiana That's interesting Bottled by limestone.
• 24:24
  Speaker 1: So this must be.
• 24:27
  Speaker 1: If it's distilled and aged in Indiana, i mean, we all know this would be MGP juice.
• 24:36
  Speaker 1: It's gotta be because it was distilled Alright.
• 24:41
  Speaker 1: So this is a product that Stephen was able to put out after MGP bought them.
• 24:48
  Speaker 1: So this is kind of interesting.
• 24:49
  Speaker 1: But it's 108 proof and I don't believe American single malt whiskey.
• 24:59
  Speaker 1: And it is, like I said, 108 proof and I don't believe this was pot stilled.
• 25:06
  Speaker 1: So American single malt whiskey can be column stilled.
• 25:09
  Speaker 1: Actually, if it's a single malt in Scotland, no, it can't.
• 25:16
  Speaker 1: Scotch cannot, it has to be a pot still.
• 25:19
  Speaker 1: So there you go to be a single malt.
• 25:21
  Speaker 1: But in United States we've got hey, supernash is watching, Oh, that's a chocolate malt.
• 25:32
  Speaker 1: That's what he said.
• 25:33
  Speaker 1: So, pat, are you talking more the Clearmont Steep or are you talking Yellowstone single malt?
• 25:42
  Speaker 1: Because I don't know about that Now, that one, oh, i might have to.
• 25:51
  Speaker 1: That is interestingly.
• 25:54
  Speaker 1: I picked up the pear notes right away For 108 proof.
• 26:02
  Speaker 1: There's not much in this glass as far as nose, but there's a little bit of chocolate.
• 26:07
  Speaker 1: Matt's saying cheers.
• 26:13
  Speaker 1: I like that.
• 26:14
  Speaker 1: Yellowstone single malt and Woodford single malt are both good.
• 26:17
  Speaker 1: Let's see what we got.
• 26:20
  Speaker 1: Yeah, that one picks up, let's see.
• 26:29
  Speaker 1: did we get something?
• 26:30
  Speaker 1: All right, let's get that down.
• 26:33
  Speaker 1: Supernash can't wait till he gets a clearmont steep.
• 26:38
  Speaker 1: And then Matt said the Woodford single malt are both good.
• 26:42
  Speaker 1: I had the.
• 26:43
  Speaker 1: No, i believe the Woodford isn't, it's a malt whiskey.
• 26:46
  Speaker 1: Now the difference between malt whiskey and single malt is you can use different, like the.
• 26:54
  Speaker 1: A malt whiskey has different malts, where a single malt is at one distillery and it's made with malt and water.
• 27:04
  Speaker 1: So you can have the five different ones.
• 27:06
  Speaker 1: But they usually call them straight malt.
• 27:08
  Speaker 1: But it's Woodford is straight malt, but it's, it's fantastic.
• 27:13
  Speaker 1: All right.
• 27:14
  Speaker 1: Yeah, i have the five malt blend and that is pretty good, matt.
• 27:21
  Speaker 1: It's definitely a good, a good, a good bottom.
• 27:25
  Speaker 1: Let's see, i'm getting those.
• 27:35
  Speaker 1: The pair on the nose is so utterly fantastic With a little bit of honey.
• 27:42
  Speaker 1: I'm picking up some chocolate, like I do.
• 27:45
  Speaker 1: I just feel these single malts pick up some of the chocolate like a Oh, not.
• 27:50
  Speaker 1: What is it?
• 27:51
  Speaker 1: It's not chocolate, but uh Yeah, that one's Really rich.
• 28:01
  Speaker 1: If I was to barrel bash this one, i'll do it really quick.
• 28:05
  Speaker 1: I think the nose Took a while to get in there, but the nose is probably.
• 28:13
  Speaker 1: I would give the nose a two.
• 28:15
  Speaker 1: Then Out of four for that body It's a 180 proof, but it misses my cheek, so I give that a three.
• 28:27
  Speaker 1: There's definitely more peppery on the back, but that chocolate malt, the finish really extends out.
• 28:42
  Speaker 1: So I'll give the finish a four.
• 28:49
  Speaker 1: And the taste, let's see.
• 28:51
  Speaker 1: It's good.
• 28:55
  Speaker 1: But the thing that's different is this is like having, for me, single malt's.
• 29:01
  Speaker 1: Like having a fruit salad I like fruit but bourbons.
• 29:08
  Speaker 1: Like having creme brulee and caramel sauce on your ice cream And there's no comparison to Fruit's good, but caramel sauce is dessert.
• 29:19
  Speaker 1: So when you're getting into there I would say I gave the finish a four.
• 29:28
  Speaker 1: I would say the taste again Very good, i enjoy it, it's a good.
• 29:33
  Speaker 1: I would sip this anytime.
• 29:36
  Speaker 1: But if you, on a night when I have to look at 50 different, i have a choice between 500 different whiskeys, this probably wouldn't be one of my choices.
• 29:48
  Speaker 1: I would be picking some really good bourbon or whatnot.
• 29:51
  Speaker 1: But I like it.
• 29:53
  Speaker 1: I'm not saying so.
• 29:54
  Speaker 1: I'm going to give it a three on the taste Seven, 10, 12.
• 29:59
  Speaker 1: Let's see two.
• 30:04
  Speaker 1: Then I gave the body a three, five, fours, nine, 10, 11.
• 30:12
  Speaker 1: I gave this a 12 out of 18.
• 30:15
  Speaker 1: Very good, it was pretty good.
• 30:19
  Speaker 1: I enjoyed it.
• 30:20
  Speaker 1: Lots of fruits and florals come out on the malt bourbons.
• 30:25
  Speaker 1: That's what Supernatch is saying.
• 30:27
  Speaker 1: And now we got the old line American single malt whiskey out of Baltimore.
• 30:31
  Speaker 1: Now this one, i did a podcast on it, but I'm going to.
• 30:37
  Speaker 1: This is single malt.
• 30:37
  Speaker 1: Let's see, i'll try.
• 30:42
  Speaker 1: Really, i'm getting attacked by a nap.
• 30:45
  Speaker 1: All right, a bold story deserves a bold whiskey.
• 30:50
  Speaker 1: Great for 100% malted barley and aged in first use, charred American white oak casks.
• 31:00
  Speaker 1: The whiskey is designed to be enjoyed while recounting old stories or planning new adventures.
• 31:08
  Speaker 1: Perfect, neat or with a cube of ice.
• 31:13
  Speaker 1: Now distilled in Ohio, aged and bottled at Old Line Spirit.
• 31:21
  Speaker 1: So Baltimore, maryland.
• 31:22
  Speaker 1: So this American single malt, which I took the cover off already, was actually, i believe it was distilled at Middle West.
• 31:34
  Speaker 1: We're going to be going down and seeing Ryan, hopefully this weekend.
• 31:37
  Speaker 1: I'm excited about that.
• 31:39
  Speaker 1: So we're going to be down there.
• 31:40
  Speaker 1: So look for hopefully Saturday you can see us down.
• 31:45
  Speaker 1: We should have.
• 31:46
  Speaker 1: There's a good chance.
• 31:49
  Speaker 1: Well, pat, it's not a single grain, it's one single.
• 31:56
  Speaker 1: It's got to be malted barley.
• 31:58
  Speaker 1: It can't be corn, it can't be.
• 32:01
  Speaker 1: It has to be malted barley.
• 32:03
  Speaker 1: All right, so we're getting down to the old line.
• 32:08
  Speaker 1: Now I'll barrel bash this.
• 32:10
  Speaker 1: I don't know if I barrel bashed it.
• 32:11
  Speaker 1: We had on the Master Distiller, all right.
• 32:19
  Speaker 1: Now this nose is much more appley.
• 32:21
  Speaker 1: It's still fruit, but it's a better nose than the other two.
• 32:25
  Speaker 1: A little fresher.
• 32:28
  Speaker 1: I get the freshness like a fresh, like when you bite an apple, and it's one of those refreshing ones.
• 32:34
  Speaker 1: This old line Wow, this one has more of a char and an apple spice to it.
• 32:53
  Speaker 1: See what we're talking about.
• 32:55
  Speaker 1: As far as Now, this one's 86 proof, so it's the lowest proof of them all.
• 33:02
  Speaker 1: This one drinks more like a classic single malt that you get out of Ireland.
• 33:09
  Speaker 1: There's a little bit of smokiness where the other two were lacking that There's going to be a lot more there.
• 33:16
  Speaker 1: Just getting started in the US on single malt.
• 33:19
  Speaker 1: Yeah, definitely.
• 33:22
  Speaker 1: These three all are aged in new barrels.
• 33:25
  Speaker 1: You can tell this one was.
• 33:29
  Speaker 1: They were not aged in charred new oak barrels and the old line was aged in a first use charred bare oak barrel.
• 33:40
  Speaker 1: So there you go.
• 33:42
  Speaker 1: I mean I'm picking that up.
• 33:44
  Speaker 1: That adds the charcoal-y flavor which makes it more unique towards the Scotch, which for me, for whatever reason, it's also having it drink a little bit lighter.
• 33:54
  Speaker 1: So where this doesn't score as well is in the body.
• 34:00
  Speaker 1: So let's We'll barrel batch.
• 34:02
  Speaker 1: This one 14 on the Claremont Steep.
• 34:08
  Speaker 1: The Yellowstone single malt was a 12.
• 34:12
  Speaker 1: And the old line on the nose?
• 34:14
  Speaker 1: I'm going to give it a 3.
• 34:17
  Speaker 1: I like that apple smell.
• 34:18
  Speaker 1: Now the body doesn't hit your cheeks, it's straight across very, very vertical Roof of your mouth, tongue under your tongue, but not you know that plus sign that you usually like, and it doesn't go too much to the back.
• 34:42
  Speaker 1: So, nose three, body two.
• 34:47
  Speaker 1: Now this one I gotta give it 3 out of 5 on the finish And then taste out of 5, it's still a 3 to me.
• 35:10
  Speaker 1: I still.
• 35:11
  Speaker 1: I like the char, but it's not enough to pull it up to a.
• 35:15
  Speaker 1: So let's see, we're 11.
• 35:17
  Speaker 1: So 11 out of 18 on the old line.
• 35:24
  Speaker 1: 12 out of 18 on the Yellowstone and the Clearmont Steep.
• 35:28
  Speaker 1: I gave a 14 out of 18.
• 35:31
  Speaker 1: Really enjoyed all three of these.
• 35:33
  Speaker 1: They're all good.
• 35:35
  Speaker 1: I mean, come on.
• 35:36
  Speaker 1: They're all good quality pours.
• 35:40
  Speaker 1: I think all you Scotch people out there I mean, if you're not into this isn't anything towards what petered Scotch is like.
• 35:48
  Speaker 1: We're talking about just the regular Scotch's.
• 35:51
  Speaker 1: I think these are all right in your wheelhouse.
• 35:55
  Speaker 1: I mean, they're fruity, there's nothing off putting on it at all.
• 35:58
  Speaker 1: Hey, Sean, good to see you.
• 36:01
  Speaker 1: You've been busy lately, haven't you?
• 36:08
  Speaker 1: I've been seeing you all over the place.
• 36:14
  Speaker 1: But getting back to the you know, once again, american single malt, there's a reason why they're going to be a category that is about to become very popular One.
• 36:27
  Speaker 1: You can use.
• 36:29
  Speaker 1: An age used barrels Just makes sense As the distilleries, especially if they're, if what they're predicting.
• 36:38
  Speaker 1: I mean there's chances, there's all this, you know.
• 36:40
  Speaker 1: Nobody knows what's going to happen, but if the barrels become less and less because more and more people need them, they're raising in prices.
• 36:49
  Speaker 1: There's no doubt about it.
• 36:50
  Speaker 1: I mean, someone was today was talking they were paying $2.16 last year, they're paying $3.25 this year a barrel.
• 36:56
  Speaker 1: The prices are going up.
• 36:58
  Speaker 1: And then the availability the glass shortage was the thing that was slowing it down.
• 37:03
  Speaker 1: Now.
• 37:04
  Speaker 1: Now we're seeing some you know people not being able to get the amount of barrels that they want.
• 37:09
  Speaker 1: Most of them are set up but they're.
• 37:11
  Speaker 1: But what happens is they're all wanting more.
• 37:15
  Speaker 1: Because of the boom there, everybody's geared up to do more and more.
• 37:18
  Speaker 1: And when you got places like Bardstown Bourbon Company, who keep expanding.
• 37:22
  Speaker 1: Green River they purchase Green River.
• 37:24
  Speaker 1: You're talking MGP Purchase Lux.
• 37:28
  Speaker 1: You know Luxco, you're this one product right here.
• 37:32
  Speaker 1: I know MGP has an awful lot of barrels and they have an awful lot of whiskey.
• 37:39
  Speaker 1: So you know that puts them into a really good position.
• 37:44
  Speaker 1: Yellowstone and Lux, you know Luxrow, you know, as they go forward and all with all their brands, because now they've got the backing of MGP, which is a good thing because they have a certain amount of cloud in the industry.
• 38:01
  Speaker 1: But as these big guys need more and more barrels as Beam now has two distilleries, they added a whole new craft distillery They need more barrels, everybody needs more and more barrels.
• 38:11
  Speaker 1: It's not like they can't meet the supply of last year.
• 38:17
  Speaker 1: It's where you see it is, in the expansion More and more barrels.
• 38:22
  Speaker 1: People aren't able to get a bigger order.
• 38:25
  Speaker 1: They're.
• 38:25
  Speaker 1: You know, in some cases they have to repeat their order of last year, even though they can make more whiskey.
• 38:31
  Speaker 1: But what are you going to do when you can't make more whiskey into new barrels?
• 38:36
  Speaker 1: Well, you're aging, you're selling those barrels off to Ireland, you're selling them off to Scotland.
• 38:41
  Speaker 1: Why the hell not?
• 38:44
  Speaker 1: If you can't be making as much bourbon as you expanded to, why don't you start making single malt?
• 38:50
  Speaker 1: And that's where it comes in.
• 38:53
  Speaker 1: They'll be able to keep their own barrels, put it into their you know, make single American single malt and use their used barrels Categories wide open, And I really think that's where we're going with it.
• 39:08
  Speaker 1: Uh, single, let's see My opinion.
• 39:15
  Speaker 1: Singles take finish, well and age almost has to have it All right.
• 39:21
  Speaker 1: Take, finish, well and age.
• 39:24
  Speaker 1: Yeah, i mean they do.
• 39:26
  Speaker 1: I mean these.
• 39:27
  Speaker 1: There's a lot of things that, uh, well, what's unique is a Scotch in us that's been aged 15 years in American bourbon barrel.
• 39:37
  Speaker 1: I mean, it's not even a finish, it's.
• 39:39
  Speaker 1: It's like they took the distillate and stuck it in, you know, a secondary barrel.
• 39:44
  Speaker 1: So, uh, one of the things that happened with those is that the call the climate.
• 39:50
  Speaker 1: If it's colder and if, um, you basically are using a secondary barrel, there's what's the bourbon is in the barrel, plus, the bourbon has stripped out some of the flavor of the wood, so it allows you to age the whiskey longer.
• 40:10
  Speaker 1: So when you see like these scotches aged for certain amounts of time, they can do it because they're in used barrels.
• 40:18
  Speaker 1: So you know, if they're in there for 20 years it's not like sticking bourbon in a brand new American uh oak barrel for 20 years And one in Kentucky.
• 40:29
  Speaker 1: It's hot and cold and hot and cold and it's got the right temperature for aging bourbon.
• 40:33
  Speaker 1: But two, it's pulling out all the new flavor that there's no subtraction of any flavor from the wood.
• 40:41
  Speaker 1: When you put a finishing barrel or when you use this barrel for the second time to do uh, american single malt, you, basically it's not going to pull out as much flavor as far as from the wood.
• 40:55
  Speaker 1: So those are a lot of things.
• 40:57
  Speaker 1: But that category is so wide open and scotch is still a huge category and the distilleries here whiskey making distilleries definitely, i believe, should be taking advantage of the fact that they have you know they have scotch drinkers that drink some bourbon and whatever.
• 41:19
  Speaker 1: But now you can produce your own category and take away from uh you, you're here, you don't have the same.
• 41:27
  Speaker 1: Uh, you don't have shipping costs, the same, you don't.
• 41:31
  Speaker 1: You know you can compete, compete on a much uh, better even keel playing field.
• 41:40
  Speaker 1: I mean you can sell your good quality scotch for less you know not scotch, but your good quality American single malt for less than what scotch is and have just as good as uh, just as good of what they're doing with scotch.
• 41:58
  Speaker 1: You can be competing with them.
• 42:00
  Speaker 1: So it's really kind of a cool thing.
• 42:02
  Speaker 1: Pat says malt only.
• 42:03
  Speaker 1: Barley wash is very light, not as sweet as green, but sweet.
• 42:09
  Speaker 1: Yeah, i mean there's just a lot of stuff that goes on with how you could toast the barley, how you smoke the bar.
• 42:17
  Speaker 1: I mean, when you're blowing Pete smoke over it or if you're blowing any kind of smoke, you have lots of different flavors that you can bring out.
• 42:25
  Speaker 1: So, no, i don't know McCarty's out of NW, no, anyways.
• 42:40
  Speaker 1: So, with that said, we're getting near the end.
• 42:48
  Speaker 1: I just wanted to throw down a quick podcast tonight.
• 42:50
  Speaker 1: Say hi to everybody.
• 42:52
  Speaker 1: We had a pretty good showing tonight.
• 42:54
  Speaker 1: I mean there's a good consistent watching throughout and up and down as far, but it seems like we had a decent amount of people watching, so great to have you.
• 43:05
  Speaker 1: I hope you all liked my Facebook live.
• 43:08
  Speaker 1: I hope you all liked my new microphone system.
• 43:15
  Speaker 1: I hope that it's still going.
• 43:16
  Speaker 1: Yeah, it's green, it's there.
• 43:18
  Speaker 1: It should have made it so that you can hear me clearly with even though wherever I am with the, you know with the camera.
• 43:26
  Speaker 1: But I'm going to pull off And this has been a pretty good podcast for American single malt whiskey with the scotchy bourbon boys I'm tiny.
• 43:40
  Speaker 1: You can find us wwwscotchybourbonboyscom for all scotchy bourbon boys thing, anything you want to find out about our different people that are there.
• 43:52
  Speaker 1: Thanks, matt for telling us, thanks for watching Lisa, and you can get your Glen Caron's there.
• 44:00
  Speaker 1: You can get your scotchy bourbon boys t-shirts and then also order the scotchy bourbon balls.
• 44:07
  Speaker 1: Otherwise, contact me directly on Facebook.
• 44:10
  Speaker 1: We are on Facebook, instagram, youtube, twitter and that's it, because we canceled out the other one And then also all major podcast formats Spotify.
• 44:23
  Speaker 1: You can listen to us on iHeart on Apple, but no matter what way you're listening or watching, you know you will YouTube, like, listen, comment, leave good feedback.
• 44:35
  Speaker 1: It all means so much to us And we're growing, getting bigger.
• 44:41
  Speaker 1: We appreciate all that everybody has been doing.
• 44:45
  Speaker 1: You know we do this because it's fun, love to meet everybody.
• 44:52
  Speaker 1: We are going to be going out this, not this.
• 44:56
  Speaker 1: Yes, this Thursday in Bucyrus The makers marked tasting there.
• 45:02
  Speaker 1: We're going to down there Check us out.
• 45:05
  Speaker 1: You could see on my Facebook page the advertisement for the tasting.
• 45:12
  Speaker 1: The rep from makers mark will be there tasting through all the makers mark products And then also I'm going to see if I can get any kind of information about what's actually going on at makers mark right now, because everything I hear is something different.
• 45:29
  Speaker 1: So maybe the rep can give me a little bit of direction on what's happening with makers mark.
• 45:36
  Speaker 1: So remember good bourbon, good whiskey, good American single malt equals good times.
• 45:44
  Speaker 1: Good friends, go out there, don't drink and drive.
• 45:50
  Speaker 1: Drink responsibly and live your life dangerously.
• 45:55
  Speaker 1: Little Stevo is going to take us out as soon as I actually turn on.
• 46:04
  Speaker 1: Let's see if I got it going.
• 46:06
  Speaker 1: There we go.
• 46:08
  Speaker 1: So here you go, little Stevo.
• 46:21
  Speaker 2: Oh, show me the way to the next whiskey bar.
• 46:26
  Speaker 2: Oh, don't ask why.
• 46:29
  Speaker 2: Oh, don't ask why.
• 46:32
  Speaker 2: Show me the way to the next whiskey bar.
• 46:37
  Speaker 2: Oh, don't ask why.
• 46:40
  Speaker 2: Oh, don't ask why.
• 46:43
  Speaker 2: For if we don't find the next whiskey bar, i'll tell you we must die.
• 46:51
  Speaker 2: I'll tell you we must die.
• 46:54
  Speaker 2: I'll tell you.
• 46:55
  Speaker 2: I'll tell you, i'll tell you we must die.