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A Spirited Adventure into Middle West's Legacy and The Michelone Current Line Up · 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
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• 1:05
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• 1:18
  Speaker 1: If you have Ghosts, you have Everything available now, wherever you get your podcasts, including Spotify, google Podcasts and Amazon, we'll be right back, we were fine, yeah.
• 2:40
  Speaker 2: Alright, welcome back to another podcast of the Scotchy Bourbon Boys Tiny here tonight.
• 2:47
  Speaker 2: That was Kenny Fuller who does our theme song, and he's done a fantastic job.
• 2:53
  Speaker 2: Things are starting to rock and roll and move, hopefully, down the line as we keep going forward, we can do some more stuff.
• 3:01
  Speaker 2: And Tiny here tonight I'm on my own.
• 3:05
  Speaker 2: Uh, it's the time of the year for us being for me to be on my own.
• 3:09
  Speaker 2: Uh, a lot of people have a lot of things.
• 3:12
  Speaker 2: Super nash is in his busy time.
• 3:14
  Speaker 2: Uh, you know ct busy time plus basketball.
• 3:18
  Speaker 2: There's a whole lot of things going on, but this is my time that we shine.
• 3:25
  Speaker 2: And tonight we kick off or actually we kicked off this Saturday with a special kickoff.
• 3:31
  Speaker 2: But we are starting our bourbon sponsor month where we highlight our sponsors by bringing them on, which we already brought Ryan Lang from Middle West Spirits on on Saturday, but then we also do a podcast that really is whiskey forward, like the whiskey is the star on this one.
• 3:55
  Speaker 2: So tonight I'm going to give you a little history about Middle West Spirits.
• 3:59
  Speaker 2: So they are our newest sponsor.
• 4:01
  Speaker 2: Thank you, greg Schneider, for congratulating us on the sponsor.
• 4:06
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• 4:09
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• 4:16
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• 4:21
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• 4:29
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• 4:31
  Speaker 2: And also we're also on all the major audio podcasts.
• 4:32
  Speaker 2: But just remember wwwscotchiebourbonboyscom for all things Scotchie Bourbon Boys.
• 4:35
  Speaker 2: We've got Glen Karen's t-shirts Check us out there Amazing stuff.
• 4:41
  Speaker 2: And also we're on Facebook, youtube, instagram and X.
• 4:46
  Speaker 2: Hopefully in a little bit we'll be back up on TikTok, but we'll see what happens with that.
• 4:58
  Speaker 2: I went off that about two and a half years ago and would love to get back on that platform.
• 5:04
  Speaker 2: That platform is very popular with bourbon, but there's friends out there.
• 5:09
  Speaker 2: Greg Schneider's listening or watching.
• 5:12
  Speaker 2: Matt Lyson is in Cape Coral, which is phenomenal.
• 5:15
  Speaker 2: He's by the pool watching Randy Ford good to see you, my friend and then Walker had checked in, but we also had Colin Sims.
• 5:24
  Speaker 2: So what's up, man?
• 5:25
  Speaker 2: Good to have you.
• 5:27
  Speaker 2: On Thomas Anders to Ohio to pick up a few bottles of Middle West.
• 5:33
  Speaker 2: Yeah, thomas Anderson's on.
• 5:34
  Speaker 2: We got Andrew watching on YouTube.
• 5:37
  Speaker 2: So welcome everybody.
• 5:39
  Speaker 2: So just remember also we're on all the major podcast formats, the listening formats Apple iHeart, apple iHeart and Spotify.
• 5:48
  Speaker 2: And remember, no matter where you watch or listen, remember like, listen, subscribe, comment and leave good feedback.
• 5:58
  Speaker 2: Feedback is very important.
• 5:59
  Speaker 2: We appreciate any kind of feedback that we get.
• 6:02
  Speaker 2: So there you go.
• 6:05
  Speaker 2: That the the pre-game on that.
• 6:06
  Speaker 2: Now middle west spirits.
• 6:08
  Speaker 2: We were down there.
• 6:09
  Speaker 2: So one of the cool things is is it was started in 2008 by co-founder ryan lang.
• 6:14
  Speaker 2: Uh, he started out as a craft distillery, uh, and then he did his uh version vodka I believe it is that's what it is and then he started out into making bourbon also and then he moved around and the distillery that he has, the Kraft Distillery in 2016, he put a 55-foot column still in from upgrading, from a pot still and he was laying down and one of the things that Ryan, as the co-founder and the distiller at the time and always still, he wanted to use and source Ohio grains corn.
• 7:00
  Speaker 2: They use red, soft red winter wheat.
• 7:06
  Speaker 2: Their ryes are there's dark pumpernickel rye.
• 7:11
  Speaker 2: He wanted to grow, have it grown and sourced here in Ohio, but he also then wanted to.
• 7:18
  Speaker 2: He hooked up with the maturation and the barrel making with Speyside, which is right down by him in the Columbus area.
• 7:26
  Speaker 2: They make all the barrels.
• 7:27
  Speaker 2: Their barrel is a toast with a number three char.
• 7:33
  Speaker 2: He works with them and he has been palletized, warehousing the bourbon since 2016.
• 7:44
  Speaker 2: Everything's coming to age, but when I first went to Middle West Spirits, his new distillery and expansion was just starting.
• 7:58
  Speaker 2: He had purchased the land, hadn't had really nothing as far as construction there's some buildings, whatever and then the next time we were there he had started construction.
• 8:11
  Speaker 2: He had all the stuff being built.
• 8:14
  Speaker 2: The still wasn't there yet, but the building he was finishing up to put the still in.
• 8:19
  Speaker 2: Was there finishing up to put the still in?
• 8:29
  Speaker 2: Was there?
• 8:29
  Speaker 2: Uh, he ordered a uh 51 I believe it's a 51 inch column still, which is the same size as jim beams and it is a vendome, and he also it has plans for restaurants and shops.
• 8:40
  Speaker 2: He's got this.
• 8:41
  Speaker 2: Where he's located is right off of right off the freeway oh, I want it's not 270.
• 8:48
  Speaker 2: I believe it's 70 right off, but right off the exit right down there.
• 8:53
  Speaker 2: So now he has two locations and we were at the newest location this past Saturday, which was fantastic and we tried a lot of the whiskey with him.
• 9:05
  Speaker 2: But I really want to give it tonight.
• 9:07
  Speaker 2: I really want to go over his lineup and talk about the evolution of this.
• 9:13
  Speaker 2: But the stuff he's got more of it now and he put it in into the column.
• 9:29
  Speaker 2: Still in 2016, when we were there initially, he had started running that column.
• 9:35
  Speaker 2: Still, he was running it 24, 7, 7 days a week and the the one at the craft distillery.
• 9:42
  Speaker 2: Now he has since put in this massive still with cookers, the cookers, and you know though it's, it's, the level is like of Jim being a, you know, a major player.
• 9:59
  Speaker 2: I believe he's the 10th largest.
• 10:01
  Speaker 2: This makes him the 10th largest distillery in the country and it was.
• 10:07
  Speaker 2: It's massive.
• 10:08
  Speaker 2: When we went down there, I couldn't believe how massive it was and every time I went there, things were getting installed and you can't.
• 10:14
  Speaker 2: Now this last time we were down there, he's he's been running for a year and five months and all the kinks are worked out.
• 10:22
  Speaker 2: You know he's not trying and he's getting it and everything and it's the automation is going.
• 10:28
  Speaker 2: They're running, I believe, two shifts seven days a week and they're getting ready to go to three shifts and the amount of whiskey that's being made is just overwhelming.
• 10:42
  Speaker 2: That's being made is just overwhelming.
• 10:48
  Speaker 2: But the stuff that once he went to 24-7, and this stuff is now five, six, six, seven years old the whiskey and his recipe and his mash bill and everything he's been doing with sourcing local.
• 11:00
  Speaker 2: He basically has three expressions here.
• 11:05
  Speaker 2: Now we've got in these.
• 11:14
  Speaker 2: He's got the Michelon Reserve, which is I wanted.
• 11:21
  Speaker 2: Now I've got all the information there the Michelon Reserve and I want to say that the name is based off of his family.
• 11:35
  Speaker 2: Let's see, I'm going to just real quick, why is that on?
• 11:38
  Speaker 2: Get that off of that.
• 11:40
  Speaker 2: That is crazy.
• 11:42
  Speaker 2: 0-9-1-9 that that is crazy.
• 11:43
  Speaker 2: 0, 9, 1, 9, 0.
• 11:44
  Speaker 2: That's crazy.
• 11:45
  Speaker 2: All right, I'm going to do that real quick and then I'm going to.
• 12:37
  Speaker 2: Let's see, I want to add plus.
• 12:40
  Speaker 2: Here we go.
• 12:42
  Speaker 2: I'm just typing in.
• 12:48
  Speaker 2: Did that work?
• 12:51
  Speaker 2: I don't know what's going on here.
• 12:55
  Speaker 2: I don't know just, oh my god, here we go.
• 13:04
  Speaker 2: We'll do this.
• 13:05
  Speaker 2: All right, I'm typing folks, here we go.
• 13:24
  Speaker 2: Enter, all right.
• 13:24
  Speaker 2: All right, enter, alright.
• 13:27
  Speaker 2: What to do.
• 13:33
  Speaker 2: Let's see if I can do.
• 13:45
  Speaker 2: It's like in two seconds I'll give up.
• 14:09
  Speaker 2: But history, alright, now I got it in, so we'll hit enter.
• 14:26
  Speaker 2: There we go.
• 14:27
  Speaker 2: History reserve brand is yep, it plays.
• 14:30
  Speaker 2: We'll hit enter.
• 14:31
  Speaker 2: There we go.
• 14:31
  Speaker 2: History Reserve brand it pays homage to.
• 14:35
  Speaker 2: I just wanted to make sure I knew this.
• 14:39
  Speaker 2: But it's named after the grandfather of Ryan Lang, so he named it after his grandfather.
• 14:46
  Speaker 2: So he named it after his grandfather.
• 14:49
  Speaker 2: Now, his grandmother spent time in prison.
• 14:56
  Speaker 2: That is one thing that she also made.
• 15:00
  Speaker 2: She made whiskey and spirits, so but I'm just getting the lowdown on this.
• 15:09
  Speaker 2: It's just named after his grandfather.
• 15:12
  Speaker 2: Once again, it's yellow sweet corn and soft red winter wheat is what it's made out of, but it also has the Oak Barrels and then aged again in 20, the Michelin brand Yep, it's the brand and we got that.
• 15:27
  Speaker 2: So it's named after his grandfather and it's special to him.
• 15:31
  Speaker 2: And when you talk to Ryan and you get to meet Ryan, one of the cool things is how much Ryan is part of the industry, you know, and the passion and love part of the industry, you know, and the passion and love.
• 15:50
  Speaker 2: Now, if you ever go there, what's crazy in my experience is with Ryan is that this is all him and it's not like there's someone else.
• 15:59
  Speaker 2: He runs everything.
• 16:01
  Speaker 2: Every time you go there he's doing another thing.
• 16:04
  Speaker 2: For example, he owns the construction company that makes their rickhouses going forward and he's building three a year Now they're palletized rickhouses, but at the same time, he's got an idea of what, in the amount of whiskey they're making that he might even have to.
• 16:24
  Speaker 2: What would you say I'm going to Middle West history?
• 16:30
  Speaker 2: Yep, they're making that.
• 16:30
  Speaker 2: He has, and he might even have to.
• 16:31
  Speaker 2: Um, what would you say?
• 16:31
  Speaker 2: Uh, I'm gonna middle west history?
• 16:32
  Speaker 2: Yep, there we go.
• 16:32
  Speaker 2: So I mean, he founded it in 2008 on the vodkas and gin and ryan's, a fourth generation distiller um, like I said, it opened for commercial production in 2010.
• 16:45
  Speaker 2: They added the 55-foot distillation tower in 2016.
• 16:49
  Speaker 2: In 2020, the Lum Creek land was purchased and in 2023, it opened up in January of 2023.
• 17:00
  Speaker 2: It opened up in January, not January.
• 17:05
  Speaker 2: It opened up in January, not January.
• 17:06
  Speaker 2: In sometime in late 2023.
• 17:10
  Speaker 2: And then he's.
• 17:12
  Speaker 2: And then it ran.
• 17:18
  Speaker 2: Last year we were down there after they had just started up and they were running, doing a lot of tests.
• 17:21
  Speaker 2: You could just feel that it was hard to get it running and they hadn't worked out the kinks.
• 17:25
  Speaker 2: But then, when we came this year, almost a year later, uh, the kinks had been worked out and they're producing uh.
• 17:35
  Speaker 2: Now the michelon uh brand uh was is aging and they just introduced their cast strengths.
• 17:46
  Speaker 2: And that is just nobody's here, but yet somebody's here anyways.
• 18:00
  Speaker 2: The cast strength that they have is um, they have the three Michelin um reserve brands.
• 18:11
  Speaker 2: This one here is the straight weeded bourbon whiskey.
• 18:15
  Speaker 2: Then you've got the cast strength um straight wheat whiskey, which is crazy, and then you've got the dark pumpernickel straight rye whiskey.
• 18:31
  Speaker 2: These are the the three brands.
• 18:33
  Speaker 2: Now the michelon dark pumpernickel rye?
• 18:37
  Speaker 2: Um, I've had and as far as ryes go it's good.
• 18:42
  Speaker 2: Uh, it's good.
• 18:43
  Speaker 2: But this cast strength series and I'm hoping that somehow yes good Saved my life.
• 18:51
  Speaker 2: I'm going to read a little bit on each bottle.
• 18:53
  Speaker 2: If anybody has any questions, just let me know.
• 18:58
  Speaker 2: Yeah, it's just like the weight of the legacy.
• 19:08
  Speaker 2: It is a spirit crafted with care that probably bears the name of the grandfather who inspired it all.
• 19:14
  Speaker 2: The Michelon Reserve blends sweet yellow corn, soft red winter wheat, dark pumpernickel rye and two row barley for a flavor that's smooth, smoky and softly wheat.
• 19:29
  Speaker 2: It's probably from the middle west.
• 19:31
  Speaker 2: Now, that was on the straight weeded bourbon?
• 19:34
  Speaker 2: Um, this one is 122.2.
• 19:39
  Speaker 2: It's batch number one, which isn't crazy to me, and then it's 61.1% ABV.
• 19:48
  Speaker 2: There is no age statement.
• 19:52
  Speaker 2: But now, when you're talking about the straight rye, pumpernickel rye, midwest straight rye whiskey is America's first dark pumpernickel whiskey.
• 20:06
  Speaker 2: This four grain rye is handcrafted, made in small batches and aged in American white oak barrels.
• 20:12
  Speaker 2: It's probably from the middle.
• 20:13
  Speaker 2: It's probably from the Middle West, it was.
• 20:20
  Speaker 2: It was originally distilled and bottled by middle west spirits on the courtland avenue.
• 20:27
  Speaker 2: So this is the these are the ones right here that are ready to go from what he was, what ryan was making, uh, at his craft distillery when he got that, and this is batch number 125.3 proof, 62.65 abv, and the wheat is middle west straight wheat whiskey.
• 20:54
  Speaker 2: It's crafted in small batches from soft red winter wheat to showcase regional agricultural and aged in ohio made american white oak barrels.
• 21:04
  Speaker 2: It's's probably from the Middle West and this one, the same thing, this one's proof, it's 125.1 batch one, 62.55% proof.
• 21:14
  Speaker 2: Now, each of these are similar in proof and they're made with soft red winter wheat.
• 21:24
  Speaker 2: That is what makers mark uses to make makers mark as their weeded bourbon.
• 21:31
  Speaker 2: So that's really kind of a cool update.
• 21:34
  Speaker 2: Now I'm I'm thinking of when I put this in I'm going to taste them, but, uh, we might do an old louville barrel banging episode.
• 21:45
  Speaker 2: Now there's another aspect of what they do, and I have it, and this is their double cask collection.
• 21:54
  Speaker 2: This is the ported pumpernickel rye whiskey Rye whiskey aged in French tawny port casks aged five years.
• 22:03
  Speaker 2: Now, the stuff that they have back then, that's a little bit.
• 22:07
  Speaker 2: Um, this is cast strength off, so 120.8 and their, their finishes.
• 22:13
  Speaker 2: It comes, this comes in a tube and they have.
• 22:16
  Speaker 2: I was talking to ryan about how popular this finishing series is.
• 22:21
  Speaker 2: They, they do the, they do it and it just they can't keep it.
• 22:28
  Speaker 2: He had everything there, everything that he had there.
• 22:32
  Speaker 2: Um, as far as that series, there was just one that he was able to keep.
• 22:38
  Speaker 2: So that was kind of cool.
• 22:39
  Speaker 2: So we might do, uh, what do you guys think Should we do?
• 22:44
  Speaker 2: What do you actually?
• 22:47
  Speaker 2: That's one thing that I talked to, ryan.
• 22:49
  Speaker 2: So, when it comes to Middle West Spirits, middle West Spirits is on the shelf in 48 states.
• 22:55
  Speaker 2: Their production has them going out in 48 states.
• 23:00
  Speaker 2: I mean, that's phenomenal.
• 23:01
  Speaker 2: It's probably Alaska and Hawaii are the two states that they're not in.
• 23:05
  Speaker 2: I won't know that for sure, but that would be my guess.
• 23:08
  Speaker 2: So they're in the continental united states.
• 23:11
  Speaker 2: So when you think about that, uh, it's available on the shelf and this is their newest, the cast strength.
• 23:17
  Speaker 2: So what I'm going to do is I'm going to start out with, um, the wheat whiskey and not the weeded bourbon, because the weeded bourbon I'm going to do a taste.
• 23:27
  Speaker 2: So let's take a look at this.
• 23:29
  Speaker 2: One of the things that I noticed on Saturday with when I was with Ryan is when you, when, when this stuff gets in your glass, stuff gets in your glass, um, his distillation is fantastic.
• 23:53
  Speaker 2: He can get the, the viscosity of this bourbon in the glass or this, this wheat whiskey at cast strength is some of the best viscosities that I you know.
• 24:03
  Speaker 2: We were just doing it and it just sticks.
• 24:05
  Speaker 2: But when it goes, the actual legs that start to appear on the side of the glass um, are long and they take forever to go.
• 24:18
  Speaker 2: But I mean it's just starting from the top and then sometimes you look at it and it's thin.
• 24:24
  Speaker 2: But this is not thin, this is like some seriously thick legs.
• 24:31
  Speaker 2: Once it starts to get into back into your glass, I mean it just sticks to the side of the glen.
• 24:37
  Speaker 2: It's the.
• 24:39
  Speaker 2: It's got a nice oily mouth.
• 24:41
  Speaker 2: Feel this one you know.
• 24:46
  Speaker 2: Now I'm back down, uh, here down in the middle.
• 24:50
  Speaker 2: Uh, hey, leland, how's it going?
• 24:54
  Speaker 2: Good to see you.
• 24:55
  Speaker 2: Uh, I pick up a ton of cherry on this wheat, wheat.
• 25:02
  Speaker 2: I pick up a little bit of the grain and a little bit of caramel.
• 25:27
  Speaker 2: Let's let that sit in there.
• 25:28
  Speaker 2: I'm just looking at trying to get those legs going in there and I mean my fingers were very, very fingerprinty tonight.
• 25:46
  Speaker 2: The body on these, yeah, yeah, there it is.
• 25:48
  Speaker 2: Oh, for all you out there, you can see how thick those legs are.
• 25:54
  Speaker 2: They're there.
• 25:56
  Speaker 2: They just drop down and take forever and then then, once they do, they're thick, it's almost like you're dripping wax on there.
• 26:10
  Speaker 2: So it's really kind of a nice thing For a wheat whiskey.
• 26:15
  Speaker 2: It's one of my wheat whiskeys right now are one of my favorite categories as far as up and coming.
• 26:23
  Speaker 2: What I like about a wheat whiskey is that it's more of why you like, uh, uh, a cereal without sugar on it.
• 26:40
  Speaker 2: It's just kind of like.
• 26:41
  Speaker 2: It's just kind of like Wheaties or you know what are they?
• 26:47
  Speaker 2: Shredded wheat instead of shredded mini-wheats.
• 26:53
  Speaker 2: You know, instead of frosted mini-wheats, just a shredded wheat, and that's kind of.
• 27:04
  Speaker 2: The wheat whiskeys aren't as much like dessert as the bourbons are.
• 27:05
  Speaker 2: I really enjoy that, especially, um, when I'm out and there's there's a little bit of sweetness on the front which is really cherry, a lot of cherry, but then it's like a toasted.
• 27:19
  Speaker 2: I mean there's an aspect of a Tootsie Pop cherry on there and then you get this toasted wood wheat aspect with the cherry.
• 27:36
  Speaker 2: It's got a nice feeling like that, really good hug.
• 27:42
  Speaker 2: The mouthfeel on these I mean I'm going to give.
• 27:45
  Speaker 2: If I'm going to be barrel banging it, I'm giving the mouthfeel, the body, a four plus a.
• 27:53
  Speaker 2: But up up on this see any of these on here.
• 28:01
  Speaker 2: But the wheat one is something unique that you don't always.
• 28:06
  Speaker 2: You know there's not a lot of aged wheat whiskeys put it that way with a decent amount of age on them.
• 28:11
  Speaker 2: So I really like that one.
• 28:13
  Speaker 2: I like, honestly, I was blown now that one picked up a little bit of chocolate too.
• 28:25
  Speaker 2: On the what do you call it?
• 28:25
  Speaker 2: Hey, tomo, sorry if the room's spinning.
• 28:30
  Speaker 2: Hey, peter, I'm not drinking Wild Turkey, I'm drinking Middle West.
• 28:35
  Speaker 2: Tomo's drinking Captain Morgan.
• 28:38
  Speaker 2: So that's kind of cool, all right.
• 28:41
  Speaker 2: So Leland's here.
• 28:44
  Speaker 2: Leland Wright, been a friend since the start.
• 28:46
  Speaker 2: You know about Middle West, You're right there.
• 28:46
  Speaker 2: So Leland's here.
• 28:47
  Speaker 2: Leland Wright, been a friend since the start.
• 28:47
  Speaker 2: You know about Middle West, you're right there, leland, right down there in Columbus, what Ryan's got going at the new distillery is fantastic.
• 28:56
  Speaker 2: They just became a sponsor of ours.
• 28:59
  Speaker 2: Everybody kind of knows that.
• 29:01
  Speaker 2: So this is sponsor month.
• 29:03
  Speaker 2: So here we go.
• 29:04
  Speaker 2: The next one is the straight weeded bourbon whiskey.
• 29:07
  Speaker 2: Now I'm gonna take that glass and save it.
• 29:12
  Speaker 2: Um, the bourbon, let's see, I don't I'll get that for, let's do that one.
• 29:19
  Speaker 2: That one I know doesn't have all right.
• 29:21
  Speaker 2: This bourbon, this, this, I'm gonna.
• 29:23
  Speaker 2: I'm interested to see where, what it did, taking it home and whatever.
• 29:27
  Speaker 2: But me and the wife had been having fun.
• 29:29
  Speaker 2: Uh, we've hit this bottle a couple of times.
• 29:32
  Speaker 2: Uh, this is one that I definitely in highly want to drink.
• 29:36
  Speaker 2: Got a bottle?
• 29:38
  Speaker 2: Yep, would be rude, that's for sure.
• 29:42
  Speaker 2: Thanks for drinking along Everybody out there.
• 29:45
  Speaker 2: Let us know where you're from.
• 29:46
  Speaker 2: Um, I liked if I you know, it's always good to everybody.
• 29:50
  Speaker 2: Check in.
• 29:51
  Speaker 2: Let us know where you're drinking tonight, what you're drinking on.
• 29:54
  Speaker 2: Uh, that's great.
• 29:55
  Speaker 2: And uh, that's what this is about Hanging out with friends on a Tuesday night and sipping some good whiskey or spirits.
• 30:04
  Speaker 2: You know, learning about different things, going forward what you know.
• 30:13
  Speaker 2: The history of what Ryan did, the fourth generation distiller.
• 30:18
  Speaker 2: His family was Pennsylvania, williamsburg, pennsylvania farmers, and I was reading that when he went to college.
• 30:26
  Speaker 2: He knew he was coming back, but he wanted to do something entrepreneurially and he picked this up, and the distilling aspect and everything about this is passion is something that's very unique because he took Ohio sweet corn, sweet yellow corn, ohio wheat and he's basically making these with mostly Ohio grains plus the Ohio cooperage here, speyside using them, speyside using them.
• 31:03
  Speaker 2: He uses all Ohio labor and everything and he's built a Kentucky style big.
• 31:10
  Speaker 2: He's in a big distillery.
• 31:19
  Speaker 2: He didn't shut down his 55 foot column still at the other place he's using it still.
• 31:21
  Speaker 2: So he's got two stills running at the moment, two large stills, and honestly, his passion for what he's doing is working and a lot of people have supported him.
• 31:39
  Speaker 2: You wouldn't think that what he's doing here in Ohio, you would not think that that would happen in Ohio, there's no doubt about it.
• 31:46
  Speaker 2: There's craft distilleries.
• 31:48
  Speaker 2: We have Javasi right in our backyard with Shea.
• 31:51
  Speaker 2: That's kind of what we've been experiencing in Ohio everywhere.
• 31:55
  Speaker 2: But what's happening down at Middle West with his two distilleries?
• 31:59
  Speaker 2: Now?
• 31:59
  Speaker 2: He is producing some nice volume.
• 32:02
  Speaker 2: He also does the contract distilling.
• 32:04
  Speaker 2: Don't even want to get into that aspect.
• 32:05
  Speaker 2: He also does the contract distilling.
• 32:06
  Speaker 2: Don't even want to get into that aspect.
• 32:07
  Speaker 2: He's keeping those stills moving.
• 32:09
  Speaker 2: Plus, he has ideas there should be.
• 32:14
  Speaker 2: He set up all the cookers to be able to go to the fermenter so that he can do American single malt easier.
• 32:24
  Speaker 2: I mean his innovation of what he learned on the first distillery pot still.
• 32:29
  Speaker 2: Then he put in the column still, and now he's built this distillery right there in Alum Creek, right there in Columbus, alum Creek Road.
• 32:42
  Speaker 2: I believe it is Fantastic, on alum creek road.
• 32:45
  Speaker 2: I believe it is fantastic.
• 32:46
  Speaker 2: So let's get into the.
• 32:48
  Speaker 2: Well, we're gonna put that in there and let it sit.
• 32:52
  Speaker 2: We're gonna get into now the cast strength dark pumper nickel rye.
• 32:57
  Speaker 2: Now this one.
• 33:01
  Speaker 2: I'm gonna compare the two, but this, this one, you all know pretty much All right, sent me a picture through Messenger.
• 33:10
  Speaker 2: Now, that's a tough one right now, but if I go quiet then I passed out.
• 33:15
  Speaker 2: I'm subscribed before I'm too.
• 33:18
  Speaker 2: Thank you, tomo, for subscribing.
• 33:20
  Speaker 2: He's out of the UK.
• 33:22
  Speaker 2: Thank you for watching.
• 33:25
  Speaker 2: This pumpernickel.
• 33:26
  Speaker 2: Dark pumpernickel rye is unique.
• 33:28
  Speaker 2: I've never had a dark pumpernickel rye and once again, 125.3 proof.
• 33:36
  Speaker 2: Now, what I got to say about this.
• 33:38
  Speaker 2: It's not even fair.
• 33:40
  Speaker 2: I don't like a lot of ryes, but what he's doing, what he did with this Dark Pumpernickel Rye, cast Strength and what this Cast Strength batch is, is amazing.
• 33:55
  Speaker 2: It is right there with Michter's Toasted Barrel Ryes, because those are mostly the ryes that I like.
• 34:03
  Speaker 2: Some ryes are okay, they're not rancid, and then there's some that are ryes that I like.
• 34:06
  Speaker 2: Some ryes are okay, they're not rancid, and then there's some that are rancid to me.
• 34:09
  Speaker 2: But this isn't okay.
• 34:11
  Speaker 2: This is right up there as one of the best ryes I've ever tasted.
• 34:19
  Speaker 2: In the glass it does crazy things.
• 34:21
  Speaker 2: It's got the rye spice but tons of caramel and tons of black or dark chocolate and a little bit of mint.
• 34:32
  Speaker 2: I mean it's really really, really good.
• 34:36
  Speaker 2: And then it has a dark, burnt taste.
• 34:38
  Speaker 2: Look at, well, that was interesting.
• 34:41
  Speaker 2: Uh, it's.
• 34:42
  Speaker 2: Look at the darkness on that.
• 34:44
  Speaker 2: That is one rich, dark whiskey, and in the glass it does the same thing that we were talking about.
• 34:53
  Speaker 2: The legs are just unfreaking, believable.
• 34:59
  Speaker 2: These don't stick, these just go to big giant.
• 35:02
  Speaker 2: It's just crazy as it goes back into your glass, how long the legs are and how thick the legs are.
• 35:09
  Speaker 2: That viscosity is unbelievable.
• 35:12
  Speaker 2: And then when you drink it it's like some sort of I don't know.
• 35:23
  Speaker 2: I mean, it's just amazing.
• 35:26
  Speaker 2: Hey Walker, good night, thanks for coming.
• 35:33
  Speaker 2: And then, so what did you try earlier, randy?
• 35:41
  Speaker 2: Did you have the Middle West earlier?
• 35:43
  Speaker 2: Wait, okay, okay, I'll try and see real quick if I can get Messenger up.
• 35:52
  Speaker 2: See what Randy's talking about.
• 35:57
  Speaker 2: We'll swipe off here.
• 35:59
  Speaker 2: Go to Messenger Facebook there it is.
• 36:04
  Speaker 2: Messenger Facebook, there it is.
• 36:11
  Speaker 2: Did you messenger it to me?
• 36:16
  Speaker 2: Oh, jesus, really, I'm downloading Messenger.
• 36:24
  Speaker 2: Hey, joshua, I need a bourbon room.
• 36:28
  Speaker 2: Yeah, I got one.
• 36:29
  Speaker 2: Bourbon rooms are fun, so still had to download that Messenger.
• 36:34
  Speaker 2: Well, randy, usually when people Messenger me I can check it here and it pops up.
• 36:41
  Speaker 2: But let's see, I'll just check you out right here.
• 36:44
  Speaker 2: Messenger here we go.
• 36:45
  Speaker 2: Oh, there's the.
• 36:48
  Speaker 2: Randy's.
• 36:48
  Speaker 2: Sent you an attachment.
• 36:49
  Speaker 2: I'm looking why it's delaying on me, I don't know, but it's not there.
• 36:58
  Speaker 2: All right, didn't want to lose the feed, all right, I must not be able to do it while I'm doing this, all right.
• 37:07
  Speaker 2: So let's see if it downloaded it.
• 37:14
  Speaker 2: Zero, nine, one, nine, six, five.
• 37:17
  Speaker 2: Yeah, it's just 26 seconds.
• 37:20
  Speaker 2: Yeah, we're getting down to it.
• 37:21
  Speaker 2: I will just push that there, all right.
• 37:24
  Speaker 2: So the dark pumper knicker rye is this cast.
• 37:28
  Speaker 2: Strength from middle west is phenomenal and, uh, I think I had it in at paris whiskey live.
• 37:34
  Speaker 2: So you a cell phone message?
• 37:40
  Speaker 2: All right, let's.
• 37:41
  Speaker 2: No, I think it was Facebook.
• 37:44
  Speaker 2: Messenger, here we go, open, all right, we could do that, but allow, continue, let's see.
• 37:56
  Speaker 2: Did we get there.
• 37:57
  Speaker 2: All right, it was Randy 827.
• 38:03
  Speaker 2: There's that, nope, that was wrong.
• 38:04
  Speaker 2: Randy Ford sent you a photo 918.
• 38:05
  Speaker 2: 27.
• 38:05
  Speaker 2: There's that, nope, that was wrong.
• 38:06
  Speaker 2: Randy Ford sent you a photo 918.
• 38:11
  Speaker 2: All right, there it is.
• 38:12
  Speaker 2: Yeah, you have the straight.
• 38:16
  Speaker 2: Uh-huh, let's take a look at that.
• 38:21
  Speaker 2: Yes, that's the straight.
• 38:22
  Speaker 2: Cast strength 125.58.
• 38:25
  Speaker 2: I believe Heart of River Valley barrel number.
• 38:33
  Speaker 2: Now, see, that is what they were doing with the straight rye, dark pumpernickel.
• 38:39
  Speaker 2: Those were single barrels and now he's making batches.
• 38:49
  Speaker 2: But yes, that's the.
• 38:50
  Speaker 2: What did you think of that, randy?
• 38:51
  Speaker 2: That is the pumpernickel rye that, uh, he's doing.
• 38:56
  Speaker 2: So, uh, thank you for sending that.
• 38:59
  Speaker 2: It's good to see and um, all right.
• 39:03
  Speaker 2: So that brings us to um, the.
• 39:09
  Speaker 2: Here we go, the actual Middle West spirits that comes in a tube.
• 39:13
  Speaker 2: This one is the dark punk pumpernickel rye.
• 39:18
  Speaker 2: Um's, um ported pumpernickel whiskey.
• 39:26
  Speaker 2: It is, I believe.
• 39:29
  Speaker 2: If I'm not mistaken, it said it was aged in uh, not sure if it starts for five, or let's see rye whiskey aged in french tawny port casks.
• 39:42
  Speaker 2: Middle west spirits.
• 39:43
  Speaker 2: Pumpernickel rye is a full-bodied spirit, aged five years, first in medium toasted American white oak barrels, then in sun-soaked French tawny port cask wine, where it delivers soft notes of stony fruit, nutmeg and spiced rye.
• 39:59
  Speaker 2: When you raise a glass with friends, let them know how it's.
• 40:02
  Speaker 2: Proudly from middle west.
• 40:03
  Speaker 2: Yes, this is the port cask.
• 40:07
  Speaker 2: Um, tawny port cask finish, so that's kind of cool.
• 40:11
  Speaker 2: So let's, let's hit that a little bit, put some in.
• 40:16
  Speaker 2: I don't think the, I just wanted to taste that, the finished rye.
• 40:20
  Speaker 2: There's not a lot of finished rice.
• 40:22
  Speaker 2: I do believe Angel's Envy has a, I want to say portcast finish, but I'm not exactly sure.
• 40:30
  Speaker 2: But it's great to have Middle West on as a sponsor.
• 40:35
  Speaker 2: It's really kind of cool, good to see.
• 40:38
  Speaker 2: I need a yep, a bourbon room.
• 40:41
  Speaker 2: Okay, tomo, he's out.
• 40:44
  Speaker 2: Yep, a bourbon room.
• 40:48
  Speaker 2: Okay, tomo, he's out.
• 40:48
  Speaker 2: The Tawny Port cast finish has a wonderful Red wine Caramel.
• 40:54
  Speaker 2: All right, here we go.
• 41:05
  Speaker 2: There's a reason why these double cast collection sells the way it does.
• 41:17
  Speaker 2: It's just spectacular.
• 41:19
  Speaker 2: Um, that is really good for a rye.
• 41:23
  Speaker 2: Um, once again, I would drink both these.
• 41:25
  Speaker 2: Normally when I come down into this studio.
• 41:28
  Speaker 2: Um, I'm not interested in rye.
• 41:31
  Speaker 2: I'm usually going to hit a bourbon, but these really took it to the next level as far as rise go.
• 41:35
  Speaker 2: Um, all right.
• 41:35
  Speaker 2: So now we're going to hit a bourbon, but these really took it to the next level as far as ryes go.
• 41:37
  Speaker 2: Um, all right.
• 41:39
  Speaker 2: So now we're going to do the fun thing.
• 41:41
  Speaker 2: Uh, we're going to barrel bang this weeded bourbon.
• 41:49
  Speaker 2: Now, this is the old Louisville whiskey company sponsored segment of the Scotchy Bourbon Boys.
• 41:57
  Speaker 2: This is our barrel-banging review of Middle West straight weeded bourbon whiskey.
• 42:09
  Speaker 2: It's just like there should be nobody up there.
• 42:18
  Speaker 2: She can't be back by now.
• 42:21
  Speaker 2: Hello, rachel.
• 42:27
  Speaker 2: Okay, thanks for scaring the living, ever living crap out of me.
• 42:32
  Speaker 2: Nope, and all of a sudden tearing footsteps footsteps after you left the dryer on.
• 42:40
  Speaker 2: So everybody knows.
• 42:41
  Speaker 2: It's just.
• 42:42
  Speaker 2: My wife just came back from wherever she was.
• 42:44
  Speaker 2: Did everything go?
• 42:45
  Speaker 2: Uh, anyways, okay, uh, anyways.
• 43:11
  Speaker 2: Uh, this is the old Louisville whiskey company.
• 43:16
  Speaker 2: Uh, it is our barrel bashing rating system, which consists of nose, body, taste and finish.
• 43:27
  Speaker 2: You can get up to four barrel bangs.
• 43:32
  Speaker 2: Uh, by, you can get up to four barrel bangs in the nose and the body category, and you could get up to five barrel bangs in the taste and the finish category.
• 43:45
  Speaker 2: We've evolved this tasting review scale based off of just as we went along over the last five years.
• 43:56
  Speaker 2: Scale based off of just as we went along over the last five years.
• 44:01
  Speaker 2: But if you think one category is exceptional.
• 44:02
  Speaker 2: You can add a but up up.
• 44:03
  Speaker 2: So the total perfect score of a bourbon or a rye or a whiskey is 19 of 18.
• 44:12
  Speaker 2: But old whiskey, old Louisville whiskey company there in Louisville, kentucky, amin down there is running a spectacular small craft distillery.
• 44:25
  Speaker 2: He's real close to having his still put in but he basically has purchased barrels and he's got a whole collection.
• 44:33
  Speaker 2: He's got this mad scientist thing going on.
• 44:36
  Speaker 2: He basically double barrels them.
• 44:38
  Speaker 2: He buys new French oak, he buys the Four Roses and he just basically takes different barrels and finishes the whiskey that he has or lets the whiskey that he has age.
• 44:50
  Speaker 2: His 17-year 140 proof was fantastic.
• 44:58
  Speaker 2: We tried that when we were down there right before Kentucky Bourbon Festival.
• 45:02
  Speaker 2: So you got to do.
• 45:03
  Speaker 2: If you're in Louisville, you got to stop off at the old Louisville Whiskey Company and see Amin.
• 45:08
  Speaker 2: There's no reason why you shouldn't be able to.
• 45:12
  Speaker 2: So this is the straight weeded bourbon whiskey and I am about to let you know what I think of it.
• 45:27
  Speaker 2: I already know what I think of it.
• 45:29
  Speaker 2: I just think I need a little bit more in that glass.
• 45:35
  Speaker 2: The legs are phenomenal.
• 45:38
  Speaker 2: I need a little bit more in that glass.
• 45:38
  Speaker 2: The legs are phenomenal.
• 45:39
  Speaker 2: I need a decent.
• 45:40
  Speaker 2: The smell was All right.
• 45:44
  Speaker 2: Here we go In my glass, my Scotchy Bourbon Boys, glencairn.
• 45:57
  Speaker 2: If you look, what happens is it just basically holds onto that glass.
• 46:05
  Speaker 2: The viscosity is insane.
• 46:09
  Speaker 2: And then you get a toasted caramel, a little bit of wheat, a little bit of what is it?
• 46:29
  Speaker 2: Vanilla.
• 46:31
  Speaker 2: There's not a lot of ethanol for the 120, um, the 122.3 proof, and we are talking about it's for 123.
• 46:48
  Speaker 2: It's easy, all right, all right, all right, javier.
• 46:55
  Speaker 2: No, I'm not wasted.
• 46:57
  Speaker 2: It takes a lot more to get me wasted than three little samples.
• 47:01
  Speaker 2: Ah, the caramel on this is crazy.
• 47:13
  Speaker 2: It's got a nice char.
• 47:20
  Speaker 2: It picks up a little bit of like a cherry vanilla on the back, and then now we're dealing with, now we're dealing with the longest.
• 48:07
  Speaker 2: This finish just goes forever.
• 48:09
  Speaker 2: There's like a wow, all right.
• 48:11
  Speaker 2: So time for the rating of the review.
• 48:14
  Speaker 2: Our barrel banging, so let's see.
• 48:21
  Speaker 2: All right, so there is a caramel, toasted oak and oak.
• 48:34
  Speaker 2: Caramel, toasted oak, coconut and coconut.
• 48:39
  Speaker 2: It's fantastic.
• 48:44
  Speaker 2: Wheat there, caramel there, cherry there.
• 48:54
  Speaker 2: There's so much going on in this glass.
• 48:56
  Speaker 2: All right there.
• 48:57
  Speaker 2: There's so much going on in this glass.
• 48:59
  Speaker 2: All right from the nose standpoint, uh, uh.
• 49:01
  Speaker 2: Out of all of it, I gotta say the nose is by far.
• 49:07
  Speaker 2: It smells delicious, but it's the weakest, so I'm gonna give it three out of four barrel bangs.
• 49:15
  Speaker 2: There's the three now.
• 49:16
  Speaker 2: So I'm going to give it three out of four barrel bangs.
• 49:19
  Speaker 2: There's the three Now.
• 49:27
  Speaker 2: The body what's going on with those legs?
• 49:30
  Speaker 2: It's overall everything Roof of your mouth, cheeks, under the tongue, everywhere.
• 49:34
  Speaker 2: Body's an easy one.
• 49:36
  Speaker 2: That is a four with a but up up.
• 49:43
  Speaker 2: But up up.
• 49:44
  Speaker 2: Now.
• 49:47
  Speaker 2: I could reach across and do the barrel, but this underneath sounds usually better and most people pick it up.
• 49:53
  Speaker 2: So we're right now eight of eight.
• 50:16
  Speaker 2: It's what I want a weeded bourbon to taste like.
• 50:19
  Speaker 2: It's right there with Pappy Van Winkle Weller.
• 50:24
  Speaker 2: I mean it's just really, really, really, really good.
• 50:31
  Speaker 2: I'm going to just go with a five.
• 50:36
  Speaker 2: I'm going to just go with a five, all right.
• 50:42
  Speaker 2: So right now we're sitting right where you need to be with a 13 out of 13.
• 51:01
  Speaker 2: You had the but up up on the, you had the one under on the nose and the but up up on the body, and then the score of five on the taste.
• 51:06
  Speaker 2: If I could give another but up up, I wouldn't, because I think it's really good.
• 51:10
  Speaker 2: I think it's where it needs to be.
• 51:12
  Speaker 2: As far as a cast strength bourbon, it's really good, but, um, as far as exceptional.
• 51:17
  Speaker 2: Uh, the body's exceptional, the taste is really really good.
• 51:25
  Speaker 2: So the finish, holy crap, that last one, the caramel is so strong.
• 51:41
  Speaker 2: Now it's a caramel finish.
• 51:44
  Speaker 2: I pick up a little bit of an oak char like a burnt caramel, a burnt salted caramel finish.
• 51:52
  Speaker 2: Still there, it's still there, still there.
• 52:10
  Speaker 2: I'm gonna have to say this long.
• 52:12
  Speaker 2: How can you go wrong?
• 52:13
  Speaker 2: I'm just gonna give it the five.
• 52:15
  Speaker 2: That is, hey, ultra fire.
• 52:22
  Speaker 2: That is an 18 out of 18.
• 52:25
  Speaker 2: Uh, it's right there.
• 52:29
  Speaker 2: I really want to pull.
• 52:30
  Speaker 2: Um, what, what, what?
• 52:33
  Speaker 2: When I wanted to pull, not a maker.
• 52:36
  Speaker 2: Let's see what cast strength, what cast strength wheat do I got right in front of me.
• 52:45
  Speaker 2: I've got a couple.
• 52:46
  Speaker 2: Is my foolproof over there open or is it just full?
• 52:50
  Speaker 2: That one's full?
• 52:52
  Speaker 2: Um, um, oh, let's put it up against the Cast Strength Makers.
• 53:02
  Speaker 2: I'll put it up against the Heart Collection.
• 53:07
  Speaker 2: That should be fair.
• 53:10
  Speaker 2: I just want to see.
• 53:12
  Speaker 2: I'm pretty sure this is the 24th.
• 53:19
  Speaker 2: Yep, that was the wheat.
• 53:24
  Speaker 2: Wow, the wheat.
• 53:27
  Speaker 2: The wheat got really good.
• 53:30
  Speaker 2: I just want to see.
• 53:31
  Speaker 2: You're talking about soft red winter wheat and I'm both.
• 53:34
  Speaker 2: This one, this is the heart and the heart collection was.
• 53:42
  Speaker 2: I want to see what proof that is.
• 53:45
  Speaker 2: I gotta put my glasses on for that.
• 53:47
  Speaker 2: Um, we're almost finished, but let's just see.
• 53:51
  Speaker 2: Um, this is 112 proof, so we'll put that a little bit of 112 proof in there.
• 53:58
  Speaker 2: Put that up and then drowned ourselves.
• 54:07
  Speaker 2: Put that one right there.
• 54:09
  Speaker 2: Put this cast strength, cast strength.
• 54:12
  Speaker 2: Hey, there, it is.
• 54:16
  Speaker 2: Okay, got about the same.
• 54:21
  Speaker 2: I don't need that much.
• 54:22
  Speaker 2: All right, I just wanted to see the comparison.
• 54:26
  Speaker 2: They both use that red winter wheat.
• 54:28
  Speaker 2: It's not even funny how close that is.
• 54:49
  Speaker 2: No, I know, fred Minnick rated.
• 55:02
  Speaker 2: I want to say 9.1, 9.6, 5.
• 55:09
  Speaker 2: Let me just quick go to Minnick.
• 55:11
  Speaker 2: Alright, let's get off of this, we're going to search the internet.
• 55:25
  Speaker 2: Middle West, fred Minnick.
• 55:27
  Speaker 2: Yes, yes, fred Minnick rated the weeded bourbon, his 22nd bourbon of the year last year and I will concur.
• 56:08
  Speaker 2: It pulled an 18 out of 18, 18.
• 56:25
  Speaker 2: It really does some nice things in the glass.
• 56:28
  Speaker 2: It's sweet and caramelly, but there's a char like a burnt salted flavor to that which really makes a unique flavor.
• 56:38
  Speaker 2: No, I don't have anything, let's do that.
• 56:57
  Speaker 2: The finishes are almost identical, but I will say that the Middle West is a little bit more caramelly.
• 57:11
  Speaker 2: Up front, I think it might be the difference in proof of 122 to 112, that 10 things on the makers might make a difference.
• 57:16
  Speaker 2: But they are so close, everybody, and honestly, um, I believe these price, the price of these, are very reasonable.
• 57:30
  Speaker 2: And you are talking about the michelon.
• 57:33
  Speaker 2: Uh, the whole brand aspect of what's going on with that is fantastic.
• 57:37
  Speaker 2: So, everybody, uh, thank you for joining tonight.
• 57:44
  Speaker 2: I'm going to end the podcast for the audio.
• 57:48
  Speaker 2: Uh, it was great to have everybody on.
• 57:50
  Speaker 2: Uh, there's no doubt about it, that what's happening with our what's a favorite.
• 58:00
  Speaker 2: You would love this.
• 58:01
  Speaker 2: Then I'm telling you, thomas, it takes it just a little.
• 58:05
  Speaker 2: They're close.
• 58:06
  Speaker 2: But I'm telling you that the Michelon, the Michelon is a little bit caramelier and salty.
• 58:19
  Speaker 2: It's just on the mid palate where the finishes are identical and Maker's is always sweet, on the front just as sweet.
• 58:27
  Speaker 2: But that mid palate there's like a difference between the two where almost it seems like the Maker's mark goes a little bit out and the Michelon, just Middle West, stays right there on task.
• 58:43
  Speaker 2: So, fantastic night.
• 58:45
  Speaker 2: Everybody, thank you for joining us.
• 58:49
  Speaker 2: We will be back on Thursday, I think it looks like, unless I get a guest, but know that the following Thursday, tentatively, alan Bishop will be on to talk about what he's doing, and then also his.
• 59:08
  Speaker 2: If you have Ghosts, you have Everything, and his One Piece at a Time Distilling Institute Man's a phenomenal, phenomenal distiller.
• 59:17
  Speaker 2: So, uh, thank you everybody for joining us.
• 59:20
  Speaker 2: Um, I'm tiny.
• 59:22
  Speaker 2: Uh, we're the Scotchy Bourbon Boys wwwscotchybourbonboysforallthingscotchybourbonboys, and then also our Glen Karens, our t-shirts.
• 59:31
  Speaker 2: Check it out.
• 59:32
  Speaker 2: You can find all our bios.
• 59:34
  Speaker 2: Uh, sometimes, uh, right now now, most of the members are missing, but we're going to be heading into the spring and they'll be joining us.
• 59:42
  Speaker 2: Basketball will be over in february.
• 59:44
  Speaker 2: Nash will be not as busy as he is right now.
• 59:47
  Speaker 2: Everybody's getting their fire extinguisher.
• 59:49
  Speaker 2: So, um, look forward to that, but I love hanging out with everybody.
• 59:55
  Speaker 2: Randy, thanks for joining.
• 59:56
  Speaker 2: Thanks for joining greg.
• 59:57
  Speaker 2: Uh, walker, leland, I mean.
• 1:00:00
  Speaker 2: Uh, thomas anderson, it's great to have you on uh.
• 1:00:06
  Speaker 2: And then all the people that came on on facebook and youtube.
• 1:00:09
  Speaker 2: That's been awesome, uh.
• 1:00:10
  Speaker 2: But then we are on facebook, youtube, instagram and x hopefully soon tiktok.
• 1:00:16
  Speaker 2: But.
• 1:00:16
  Speaker 2: And also we are on Facebook, youtube, instagram and X hopefully soon TikTok.
• 1:00:17
  Speaker 2: But also we are on all the major podcast formats Apple, iheart, spotify and any elsewhere that you listen to.
• 1:00:24
  Speaker 2: But remember, no matter how you listen, how you watch, like listen, subscribe, comment and leave good feedback.
• 1:00:32
  Speaker 2: We are the Scotchy Bourbon Boys and that means good times and good friends.
• 1:00:37
  Speaker 2: Good times equal good friends, good bourbon.
• 1:00:42
  Speaker 2: Make sure that you drink responsibly, don't drink and drive and live your life uncut and unfiltered until next time I'm debating.
• 1:01:00
  Speaker 2: Normally I have little steve-o take us out, but at the moment youtube is hitting us up on uh, on uh.
• 1:01:12
  Speaker 2: Bmg with the doors has somehow claimed copyright on it.
• 1:01:18
  Speaker 2: So until I get that dispute settled, little Steve-O can't take us out and we just have to stop it right there.
• 1:01:27
  Speaker 2: Thanks everybody.
• 1:01:27
  Speaker 2: See you on Thursday night.