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Savoring Michter's 10-Year: A Bourbon Journey and Industry Insights · The Scotchy Bourbon Boys

• 0:58
  Speaker 1: Tiny here to tell you about Whiskey Thief Distilling Company and their newly opened tasting room.
• 1:03
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• 1:18
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• 1:22
  Speaker 1: Each location features stations with five barrels, each featuring their pot distilled bourbons and ryes.
• 1:29
  Speaker 1: Once the barrels have been thieved and tasted, you can make a selection and thieve your own bottle A day at Whiskey Thief, with their friendly staff and ownership, will ensure you many good times with good friends and family.
• 2:25
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• 3:00
  Speaker 1: We're eating that barn.
• 3:02
  Speaker 1: All right, welcome back to another podcast of the Scotchy Bourbon Boys.
• 3:08
  Speaker 1: This is just.
• 3:10
  Speaker 1: We're just rolling them out.
• 3:11
  Speaker 1: We're headed into the winter months, getting into the holidays and great to have everybody that's on and listening.
• 3:19
  Speaker 1: We are live on Facebook and YouTube.
• 3:22
  Speaker 1: Youtube, and we got the most awesome ct here tonight.
• 3:27
  Speaker 1: Welcome ct.
• 3:28
  Speaker 1: What's?
• 3:30
  Speaker 3: happening.
• 3:30
  Speaker 1: Everybody glad to be here yeah, it's great to have you here.
• 3:33
  Speaker 1: Uh, we, uh, uh, it's kind of cool.
• 3:37
  Speaker 1: I see you got the mictor now.
• 3:39
  Speaker 1: Is that the mictors 10 from last year that you got there right there right now on your bottle, or did you pick up this year's Michter's 10?
• 3:49
  Speaker 3: That's last year's.
• 3:49
  Speaker 3: I'm going to do a side-by-side.
• 3:51
  Speaker 1: You're going to do a side-by-side.
• 3:53
  Speaker 1: Okay, I can't do a side-by-side because I traded my last year's for a Joseph Magnus, the Cigar Blend, the cigar blend, the one you know.
• 4:03
  Speaker 1: I was able to get at least a half, about a half a bottle Actually I.
• 4:07
  Speaker 1: So I don't have last year's but I have this year's like, and you have samples off this year, so when we do the barrel bash we can do it off the same one, but mine is is signed by Andrea and Dan McKee from the festival, which is really cool, and the stuff you're drinking was the signed bottle.
• 4:24
  Speaker 1: But I felt that I had the signed bottle.
• 4:28
  Speaker 1: I know that I believe last year Michter's 10 year one, our bourbon of the year.
• 4:33
  Speaker 1: This year I don't know what's going to happen.
• 4:36
  Speaker 1: I know it's probably going to be in the running, but it's kind of cool, uh, overall that it's back, uh, and you know to be able to drink this with dan and andrea, you know, and do things with them.
• 4:49
  Speaker 1: Uh, dan really wants us to get down there, ct, and probably sometime in january or february we're gonna have to go down to mictors and do a podcast with dan down there and all the stuff that they've been doing, because actually Mictors has been absolutely killing it.
• 5:03
  Speaker 1: But we're the Scotchy Bourbon Boys wwwscotchybourbonboyscom for all things Scotchy Bourbon Boys t-shirts and Glencairns.
• 5:11
  Speaker 1: Like I said me and Roxy tonight we're going over which pecans that have been soaked for 10 months that we were going to use to make this year's holiday batch of bourbon balls.
• 5:22
  Speaker 1: Contact us for that.
• 5:23
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• 5:27
  Speaker 1: We are on all those formats and we're live on YouTube and Facebook.
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• 5:39
  Speaker 1: Mainly Check us out there, but anywhere else you listen and remember like, listen, subscribe, comment and leave good feedback Very important to us.
• 5:49
  Speaker 1: And you know we could just get right into it tonight.
• 5:52
  Speaker 1: I know your time's a little limited, but I was hoping that Super Nash.
• 5:57
  Speaker 1: He said he was going to make it, but you know we're 10 minutes into this and late and he's usually early, so I guess it's just me and you gonna do the barrel bashing I will give him.
• 6:08
  Speaker 1: I think this is the first barrel bash that he's missed, but when we do the scores I'll make sure that he gets the score because he's been keeping track of all our um, old louisville uh whiskey company sponsored barrel bashings as we go across.
• 6:24
  Speaker 1: And you know I think that you know when we do it and keep scores, we've got to come up with something.
• 6:30
  Speaker 1: You know at the end of the year and maybe the best scores put those barrel bashings up against each other.
• 6:37
  Speaker 1: You know something like that, not at the end of the year, but you know, maybe in the mid-year that's what we do.
• 6:42
  Speaker 1: We do the barrel bashing, old louisville, you know, whiskey companies, barrel bashing.
• 6:48
  Speaker 1: You know, uh, final four, maybe we do it during the final four or something like that rank them all by then yeah that's true, we could have a problem, it's.
• 7:00
  Speaker 3: You know, some of these don't last as long as others, and some we don't all have because we have samples from each other, because we can't all find everything.
• 7:09
  Speaker 3: So we'll make the best of it, but yeah, that would be fun.
• 7:13
  Speaker 1: Yeah, for sure.
• 7:14
  Speaker 1: But you know we've been doing pretty good at sharing.
• 7:16
  Speaker 1: You know that's what we got to do.
• 7:17
  Speaker 1: When we each get it, we got to get.
• 7:20
  Speaker 1: You know, if I give you four, you give me four, that's eight, and so that's eight.
• 7:25
  Speaker 1: And when we're done we'll just return them back for each other, right?
• 7:30
  Speaker 3: The Deneur makes it very nice to do that with these four-pack flights.
• 7:35
  Speaker 3: It makes it simple.
• 7:36
  Speaker 3: Like we said, we can meet up, I can have four of them ready to go for you, you can have four ready for me, and we just trade bottles, put them in our little to-go bags and there you go.
• 7:46
  Speaker 1: Yeah for sure.
• 7:47
  Speaker 1: Uh, I'm gonna switch hats.
• 7:49
  Speaker 1: That's what's gonna start happening here, because we are headed into our old louisville whiskey company barrel bashing segment, brought to you by old louisville whiskey company amin.
• 8:03
  Speaker 3: Down there you can talk about how awesome it is when we go down there with amin I mean it doesn't get much better than going down to old louisville and being with amin and for anybody who hasn't been there, great place it's right, uh, in louisville and old louisville and uh, I mean, has some great stuff.
• 8:23
  Speaker 3: When you go to his tours you get to try I think six barrels or five or six barrels is what he sets up, and along the way you'll learn about how the distillate in different woods changes the flavors and what time does to it.
• 8:38
  Speaker 3: I think every time we've been down there we've learned a little more and tasted some incredible stuff, whether it's finished in a different type of French oak, or maybe it's been finished in a maple barrel or what was the other one?
• 8:52
  Speaker 3: Was it a cognac?
• 8:54
  Speaker 3: Was that the one that was kind of cool and just a great place, good guy, and we love having him on board with us.
• 9:04
  Speaker 1: Well, he's got that 17-year that you sent up a sample.
• 9:07
  Speaker 1: That's going to be a fun one.
• 9:09
  Speaker 1: Maybe we could bring Amin on when we barrel bash his 17-year.
• 9:14
  Speaker 1: We'll just bring him on for that, so that you got his sponsored barrel bashing segment, barrel bashing his whiskey with him on, so we could do the hat trick right there with that one.
• 9:27
  Speaker 1: So, anyways, um, our our barrel bashing uh rating score rating is based off of four categories.
• 9:36
  Speaker 1: It's based off of nose, body, taste and finish.
• 9:40
  Speaker 1: The nose and the body can get up to a score of four barrel bashes.
• 9:45
  Speaker 1: The taste and the finishes can get up to a five and if one category is exceptional, you can add a, but up up to it, so that it can be in one category, you can add an extra.
• 9:58
  Speaker 1: So the total of a perfect bourbon in the barrel bashing is 19 out of 18.
• 10:02
  Speaker 1: It just is that you have an exceptional category and you score the fives and the fours.
• 10:09
  Speaker 1: So I'm ready to get going tonight.
• 10:13
  Speaker 1: Uh, we are doing the mictors 10 year uh, single barrel bourbon that they put out.
• 10:24
  Speaker 1: They put this out once a year in a batch.
• 10:26
  Speaker 1: Uh, this one you can just see on my screen and the people you can see this, this one it has been.
• 10:33
  Speaker 1: When I we were, I picked this up at kentucky bourbon festival and uh, andrea and dan were so kind to to autograph it.
• 10:42
  Speaker 1: I mean this isn't just your normal autograph, I mean we've got you know like paragraphs written on it because, uh, knowing uh, dan and Andrea and Joe, when we go down there, they treated us.
• 10:57
  Speaker 1: I mean that was, that was one of the coolest podcast and treatments that we got you know once you say ct, yeah, definitely all right, so so this year we uh with mictors.
• 11:12
  Speaker 3: Uh, you had the 10-year bourbon, which is what we're drinking.
• 11:15
  Speaker 3: They also came back out with their 10-year rye, um, and then this year they also are adding to it.
• 11:22
  Speaker 3: The 20-year bourbon is back.
• 11:23
  Speaker 3: So a lot of stuff, like you said, a lot of stuff going on in mictors, but this 10-year last year, like you said, one of our favorite bottles, whether and I do think it won our top top bottle of the year, but my god, it was so good and you can tell already the nose, this thing's gonna live up to the hype.
• 11:44
  Speaker 1: So oh yeah, this definitely in my opinion, and so one of the nice things is this has been I've had this open on my bar, um, since, uh, I opened that up pretty quick to pour your sample.
• 12:44
  Speaker 1: I, I opened it up pretty quickly, so it's been open for at least a month and it's been in your sample so it's had time to air out and breathe and I always find that really good.
• 12:55
  Speaker 1: Bourbon, like mictors or, or you know, bookers, the longer they they're in the bottle, if they get a couple months in that bottle, it just the the flavors just explode.
• 13:05
  Speaker 1: You know you get that, and so we're doing that tonight where it's not a fresh crack, which a lot of times the fresh cracks.
• 13:11
  Speaker 1: You know that's a what would you say, a double-edged sword.
• 13:15
  Speaker 1: Sometimes they're really good and other times you know they've got to open up.
• 13:19
  Speaker 1: Yeah, I'm just getting I mean, on that nose, I get some cherry, I'm getting brown sugar, I'm getting a sugar, I'm getting a lot of cherry it's like a yeah, I get some oak.
• 13:37
  Speaker 1: I'm almost getting a cherry cola a little bit.
• 13:42
  Speaker 1: Yeah, it's really sweet, isn't it?
• 13:51
  Speaker 3: yeah, it just reminds you this.
• 13:52
  Speaker 3: This uh I think we said it last year when we we smelled and drank this uh, last year's edition.
• 13:57
  Speaker 3: It reminds you of some of the bourbons of older um that that nose is comparable to what they had well, and just to get into a little bit about mictors, mictors is not so.
• 14:11
  Speaker 1: It's very unique because they aren't.
• 14:13
  Speaker 1: Uh.
• 14:14
  Speaker 1: A lot of places, like you know, bardstown bourbon company or jim beam they're very transparent, uh, but buffalo trace and mictors are not a transparent.
• 14:24
  Speaker 1: They give you the generalities of what's in it.
• 14:26
  Speaker 1: They tell you it's bourbon, so you know it's at least 50, but they're not going to give you your their mash bills.
• 14:31
  Speaker 1: There is a lot of what would you say same thing on buffalo trace.
• 14:34
  Speaker 1: There's a lot of people out there that tell you what the mash bill is, but there's never a verification and you're not going to get it from them.
• 14:41
  Speaker 1: What they believe is that the mash bill to them is important.
• 14:45
  Speaker 1: The yeast they use, how they age, that's all important to them when they're making this.
• 14:52
  Speaker 1: And they got that giant pot still there I mean fashioned after the original pot still, but it's like 50 times bigger.
• 14:59
  Speaker 1: But what Michter's does is they believe that what's in the bottle and the taste is what matters the most and that's what they're giving you and that I, I, you know there's a lot of people who are always saying transparency, transparency, transparency.
• 15:17
  Speaker 1: But I really kind of find that mictors and buffalo trace to me are like um, a resort island.
• 15:27
  Speaker 1: You know what I mean, where you get so much information off of all the other.
• 15:33
  Speaker 1: You know you're getting it off all the other bourbons.
• 15:36
  Speaker 1: I mean, once you get off of a bardstown bourbon company, the 15 different rick houses, all the different blends and everything, and you know the, you got the.
• 15:43
  Speaker 1: You know.
• 15:44
  Speaker 1: You know you got the um do I want to say the years, all the different years, and you got the mash bills and all the different mash bills and what they're doing when here with Michter's, they're telling you it's a Kentucky straight bourbon.
• 15:58
  Speaker 1: You know they don't give you age.
• 16:00
  Speaker 1: Well, it's a 10-year age statement.
• 16:02
  Speaker 1: So you know that you're getting a mature bourbon, but you don't get everything else.
• 16:05
  Speaker 1: And it's kind of nice not to have to worry about everything else.
• 16:09
  Speaker 1: I just kind of.
• 16:13
  Speaker 3: When I drink it I'm just looking at it from a taste standpoint.
• 16:14
  Speaker 3: I don't know.
• 16:15
  Speaker 3: I mean, I think for me I don't pay attention to a lot of the labels.
• 16:19
  Speaker 3: In general I don't look at age statements for the most part, I think anytime I'm trying something I'm going to give it a try, no matter what it is, and give it a shot and see if it hits my palate Right, whether it's four years old, eight years old or 12 years old.
• 16:35
  Speaker 3: But, um, you know, mictors, I it's.
• 16:40
  Speaker 3: It's probably a brand that people don't even have the small batch, the blue label, even on their bar and it's probably one of the better $45 bottles, in my opinion, out there, because it's just so drinkable and it has a unique flavor.
• 16:57
  Speaker 1: But Michter, as a whole, the brand is just fantastic tasting I like it this 10 year is a 94.4, you know, and um, it drinks with body.
• 17:14
  Speaker 1: I mean for a 94.4, you know it doesn't have a.
• 17:18
  Speaker 3: It doesn't have a.
• 17:19
  Speaker 3: It doesn't have that burn that maybe some of the higher proofs do.
• 17:22
  Speaker 3: But again, even as much as we drink and we get all the varieties like that, I like this a lot because it's just so drinkable and it doesn't need to burn for its good.
• 17:36
  Speaker 1: I agree, so all right.
• 17:39
  Speaker 1: So let's start the barrel bashing process.
• 17:41
  Speaker 1: I think lately people have been hearing the barrel bashing.
• 17:46
  Speaker 1: I haven't, but that's okay.
• 17:49
  Speaker 1: Well, hopefully this time you do, because I have different types of microphones going on.
• 17:55
  Speaker 1: You never know.
• 17:56
  Speaker 1: Do you want to do the nose first.
• 18:04
  Speaker 3: Yeah, I'll start the nose and yeah, I mean for me the one note that I get, and right or wrong, it's like I just it's what I call it.
• 18:17
  Speaker 3: I like that dusty note that I get.
• 18:19
  Speaker 3: Initially there's a few bourbons that I smell that say, well, it kind of has that dusty nose to it, and this one always does.
• 18:28
  Speaker 3: It's just every time.
• 18:30
  Speaker 3: I like the cherry, it has all the right stuff.
• 18:37
  Speaker 3: For me this is a ba-dup-up the nose absolutely kills it for me.
• 18:42
  Speaker 1: So you're doing a four with a ba-dup-up.
• 18:44
  Speaker 1: Yep, there we go.
• 18:45
  Speaker 1: Ba-dup-up, yes, badup up, here we go.
• 18:50
  Speaker 3: Badup up.
• 18:51
  Speaker 3: Yes, I didn't hear a single one of those that you did.
• 18:58
  Speaker 1: There we go, alright, so a four with a badup up.
• 19:00
  Speaker 1: Now I give you the only other bourbon, that is, this is a 10-year, but this drinks like you said and it smells like a Dusty and there's an aspect of Dustys that are consistent.
• 19:19
  Speaker 1: There's that aroma or that flavor that's consistent throughout all dusties but the only other one, what that?
• 19:27
  Speaker 1: I got the dusty note and flavor on ever besides, this is the.
• 19:32
  Speaker 1: Was it the old fitzgerald?
• 19:34
  Speaker 1: 12, the 13 year?
• 19:37
  Speaker 1: Yeah, the 13 year, that's really 20 year or 25 year or whatever.
• 19:41
  Speaker 1: It was 12 years stuck in and then set for another 13 years or whatever.
• 19:45
  Speaker 3: So 18 or something like that.
• 19:48
  Speaker 1: Right.
• 19:48
  Speaker 1: So that one.
• 19:50
  Speaker 1: I definitely picked up the dusty note on it.
• 19:53
  Speaker 1: Now, it was so dusty of a note, it was unique when we tried it and drank it, but it wasn't worth to me the price tag that was on it to be able to acquire it.
• 20:05
  Speaker 1: It was great that I loved it from a taste standpoint, but I didn't purchase it.
• 20:09
  Speaker 1: Now this on this hand, I would purchase this bottle over and over and over again.
• 20:13
  Speaker 1: I mean it's just that good.
• 20:15
  Speaker 1: So, on the nose, I get the cherry, I get that, I get that.
• 20:21
  Speaker 1: It's just.
• 20:22
  Speaker 1: I'm going to give it a four out of four.
• 20:27
  Speaker 1: One, two, three, three, four.
• 20:31
  Speaker 1: You can see me hitting it right.
• 20:33
  Speaker 1: Yeah, it looks great.
• 20:35
  Speaker 1: Yeah, okay, all right.
• 20:37
  Speaker 1: So now the body.
• 20:39
  Speaker 1: So I always find that a lower proof and you're doing some good spinning there.
• 20:46
  Speaker 1: It does well.
• 20:47
  Speaker 1: This one is doing really well in the gland.
• 20:50
  Speaker 1: You know what I mean.
• 20:51
  Speaker 1: It sticks and when it drops, starts out with thin at the top but then just turns instantly thick and it's dropping back down into this.
• 20:59
  Speaker 1: It's more like almost like.
• 21:03
  Speaker 1: It's like I would say.
• 21:06
  Speaker 1: This is as far as color.
• 21:08
  Speaker 1: It's got a little mahogany, a little bit more red in there.
• 21:11
  Speaker 1: You know what I mean.
• 21:12
  Speaker 1: As far as it's not a golden ale or whatever, it's got a nice color to it and and then the way the legs go.
• 21:18
  Speaker 3: It's almost like a syrup or oil that's coming down.
• 21:21
  Speaker 3: It stays intact all the way and, man, it's got a bunch of them so the flavor, like you said, it's very, very.
• 21:36
  Speaker 1: If someone likes an easy bourbon, you got to go out and get this.
• 21:40
  Speaker 1: This is this.
• 21:41
  Speaker 1: This is easier than almost anything that you can drink.
• 21:46
  Speaker 1: I mean it's funny because the delay of the hug, the hug doesn't happen and it doesn't.
• 21:51
  Speaker 1: You don't feel that the warmth go down until it's right down near the bottom of where you're and then it just radiates slowly back up through your chest but going down it's really not there, but then you just feel it kind of come back up and warm up your chest.
• 22:05
  Speaker 1: So it's really, in my opinion, you know, it's the definition of a perfect hug.
• 22:11
  Speaker 1: But from the standpoint of body, I would say again, I'm looking at, I would say on this one out of everything that this is the body's probably at 90.4.
• 22:22
  Speaker 1: It's a three to me because the flavor is so good and and the taste is wonderful and it goes throughout your mouth but it just doesn't quite get to the the cheeks like a full.
• 22:33
  Speaker 1: When you feel that.
• 22:34
  Speaker 1: You feel it, you know you can taste it and feel that little bit in your cheeks.
• 22:38
  Speaker 1: So I give the body a three.
• 22:41
  Speaker 3: Well, to make things easy, you touched on everything there.
• 22:44
  Speaker 3: I definitely think a three for me as well.
• 22:51
  Speaker 1: All right, let's go taste my friend Wow.
• 23:20
  Speaker 3: It's definitely different from last year.
• 23:21
  Speaker 3: I'm going side by side in a second um for me flavor, the taste, the, uh, the sweet oak, and for what's kind of odd is the vanilla of it comes out strong for me on the on the palate.
• 23:30
  Speaker 3: Um, the first drink I drank, I almost got all vanilla.
• 23:35
  Speaker 3: That time more of that sweet oak is coming in, but man, tons and tons of vanilla, a little bit of cherry, I think the cherry kind of is how it finishes, if that makes sense.
• 23:48
  Speaker 1: It does, and it picks up some leather and oak on that finish and then stays the vanilla vanilla then eventually comes back, but, like you said, the vanilla.
• 24:05
  Speaker 1: If you, if you drink this and you start off, on the tip of your tongue all there is is vanilla and as it goes back, you do like I agree.
• 24:10
  Speaker 1: So what are you going to give it as a taste?
• 24:13
  Speaker 3: so I like it, but I and not doing a side-by-side yet I don't think I like it as much as last year's, but I like it a lot and that's hard to give any discredit because it's freaking delicious.
• 24:26
  Speaker 3: But I'm going to go and this is a four.
• 24:34
  Speaker 3: Right, there's a five on this.
• 24:35
  Speaker 3: One.
• 24:35
  Speaker 3: Five on this's a five on this one.
• 24:36
  Speaker 1: Five on this one, five on taste and five on I would.
• 24:40
  Speaker 1: If it's out of five, I'll go four on this one all right, it's so bizarre, like you said, it's 10 years old.
• 24:56
  Speaker 1: It doesn't drink like a 10 year old.
• 24:58
  Speaker 1: There's no doubt there's not a lot of flavors and the vanilla.
• 25:01
  Speaker 1: But what I remember about last year's is there was that explosion and this basically picks up a little bit of oak.
• 25:18
  Speaker 1: At the explosion point where I think last year picked up some caramel and whatever, this picks up more of an oak leather feel.
• 25:27
  Speaker 1: So if you're a fan of bourbon, man's bourbon, like your dad's bourbon, this is nailing the living crap out of it.
• 25:37
  Speaker 1: But to take it to another level, where it's not just a really good bourbon, it doesn't have that extra explosion of flavor that I remember from last year.
• 25:50
  Speaker 1: So I would have to concur with you on this.
• 25:52
  Speaker 1: It's a four.
• 25:54
  Speaker 1: Now the finish.
• 26:12
  Speaker 1: It's a long finish.
• 26:14
  Speaker 1: It sticks around.
• 26:14
  Speaker 1: It does multiple different things, but again, I think the pronunciation of the sharpness doesn't stick around.
• 26:29
  Speaker 1: You know what I mean.
• 26:30
  Speaker 1: There's an aspect All I can say is here's how I would describe it the vanilla makes it a little bit vanilla.
• 26:43
  Speaker 1: You know what I'm saying.
• 26:44
  Speaker 1: It makes it more like a vanilla.
• 26:46
  Speaker 1: If you were describing the finish, you would say there's vanilla in it and I can taste it.
• 26:52
  Speaker 1: I think it was captain crunch vanilla vanilla crunch.
• 26:58
  Speaker 1: There used to be a whale and it was vanilla and it had that flavor.
• 27:02
  Speaker 1: That flavor's there at the start and then it just kind of there's some leather, there's some some other stuff wood and it goes back to vanilla.
• 27:11
  Speaker 1: But when it comes back to vanilla it's there, but it's not like it's prominent, it's just vanilla.
• 27:18
  Speaker 1: So I'm gonna give it also a four on the finish I think this finish.
• 27:27
  Speaker 3: Um, I I like how it changes, though I will say that that last sip started out a little uh, more of sweet oak, more of the tobacco I wouldn't say tobacco, but there was a note in there that kind of followed at the beginning, and then it quickly for me, transitioned back to the vanilla.
• 27:51
  Speaker 1: I call it leather.
• 27:51
  Speaker 1: It's like a leathery oak.
• 27:53
  Speaker 1: It probably is.
• 27:53
  Speaker 3: It wasn't tobacco, it was leather.
• 27:54
  Speaker 3: I's like a leathery oak it probably is.
• 27:55
  Speaker 3: It wasn't tobacco, it was leather.
• 27:56
  Speaker 3: I didn't have the sour.
• 27:56
  Speaker 3: But what I like about this is you get a little bit of complexity.
• 28:01
  Speaker 3: It changes, which I'm always a fan of.
• 28:03
  Speaker 3: But, man, even for a lower proof, the flavor stays.
• 28:09
  Speaker 3: It does not leave your mouth like that.
• 28:12
  Speaker 1: Still there.
• 28:13
  Speaker 1: I mean, yeah, but it's there.
• 28:15
  Speaker 1: In my opinion, vanilley, you know what I mean.
• 28:17
  Speaker 1: It's just not the flavor's there on the finish.
• 28:19
  Speaker 1: But for me, on a five flavor, I want something pronounced and it's still kind of pushing, like it's got a little bit of a sting to it, but this kind of is just softly there.
• 28:30
  Speaker 3: This is kind of like eating some kind of vanilla baked good.
• 28:32
  Speaker 3: Whether it's a donut, whatever it is, after you've ate it it still leaves that sweet vanilla flavor in your mouth.
• 28:38
  Speaker 3: Is there any vanilla crunch?
• 28:39
  Speaker 3: Or even like a sheesh, I don't know oatmeal cream pie with the cream taste that stays in your.
• 28:48
  Speaker 3: You know, it's just that flavor, that sweetness is what stays for me.
• 28:52
  Speaker 3: I do like that.
• 28:53
  Speaker 3: I can't say it's a five.
• 28:55
  Speaker 3: I definitely think a four is about as high as I can go on it.
• 29:01
  Speaker 1: Yeah, john Ritt made a couple of notes.
• 29:03
  Speaker 1: He said 23 is incredible.
• 29:05
  Speaker 1: Spanky's like hey say hi.
• 29:07
  Speaker 1: He's got two bottles of that and has not opened it yet.
• 29:12
  Speaker 1: I think Walker's just jumped on.
• 29:13
  Speaker 1: Hopefully.
• 29:13
  Speaker 1: John Ritt says cherry vanilla cupcake Description right there.
• 29:18
  Speaker 1: Yeah, so what are you going to give it?
• 29:20
  Speaker 1: A four, a four, so I think, out of 18, I basically gave it a four, a three, a seven, 18.
• 29:30
  Speaker 1: I basically gave it a four or three or seven, and I gave it a four and four, eight, seven I gave it.
• 29:36
  Speaker 1: I gave it a 15 out of 18 and I think you gave it 16 out of 18 because you gave the nose of but up, up, which was a five, and then you agreed with the three and the two fours.
• 29:48
  Speaker 1: So we are at 16, and you're at 16, I'm at 15.
• 29:52
  Speaker 1: So we give this Mictors tenure of 15 and a half.
• 29:58
  Speaker 1: So I mean, I kind of agree.
• 30:00
  Speaker 1: I mean when you give a score out of 18, you give it a 15 and a half.
• 30:05
  Speaker 1: This is in play.
• 30:06
  Speaker 1: But, like I said, if you want to, I don't have it, but feel free.
• 30:11
  Speaker 1: Why don't you do a comparison between the two from this year and last year?
• 30:13
  Speaker 1: Real quick, to put us down, get us closer down the line, and I'm going to take us out of the old Louisville barrel bash and put us back into the mictors.
• 30:31
  Speaker 1: So look at, I got so many hats.
• 30:34
  Speaker 1: I decided that I'm going to be doing that the the hat switch.
• 30:38
  Speaker 1: There you go.
• 30:40
  Speaker 3: I might put an x on my head and then, or to figure out, and if anybody can guess which hat has the x underneath, they can uh so, uh, last year's uh 10, I think, the note that is there that we really like, and I'm gonna guess that it transfers from the nose to the palate, because that was something I do remember, now that I'm getting it is toffee, toffee, yeah, like caramel toffee it takes caramel but goes to a different level.
• 31:10
  Speaker 1: Yeah, yeah, yeah, I get not coffee, just toffee yeah, and that's and that honestly I agree with you.
• 31:16
  Speaker 1: Um, I could.
• 31:17
  Speaker 1: I remember that was there and and even on the finish of it was that toffee flavor.
• 31:23
  Speaker 1: That was well like.
• 31:24
  Speaker 1: You think about the vanilla on this and then you think about the toffee on that finish right now and you think about that sharpness of that toffee that just keeps going on forever.
• 31:32
  Speaker 1: I mean, it just didn't stop.
• 31:33
  Speaker 3: The toffee is better with the wood flavor, and that dusty kind of note that it gives the vanilla is a very different contrast.
• 31:40
  Speaker 3: So I think that's why it separates itself like it does.
• 31:42
  Speaker 3: But yeah, I would have to say last year's wins for me pretty easily.
• 31:48
  Speaker 3: Even yeah, I would have to say last year's wins for me pretty easily, even though I'd like to do this in a blind, just to see if I could pick it up as easily.
• 31:54
  Speaker 1: I honestly, in a blind, think you would pick the difference between the two.
• 32:00
  Speaker 1: That would make me know instantly in a blind is the distinct actual.
• 32:05
  Speaker 1: So sometimes, like for instance our first barrel pick with Dalton, it was very subtle that all the flavors came through subtly, and it would.
• 32:13
  Speaker 1: That bottle would change.
• 32:14
  Speaker 1: And sometimes you taste butterscotch, sometimes you taste apricot, sometimes you have some vanilla, sometimes you know you had all these different things happening.
• 32:21
  Speaker 1: And then the second barrel pick was like it on steroids and on it was just like the flavors were just right there and that's the difference between the two.
• 32:30
  Speaker 1: You know what I mean.
• 32:34
  Speaker 1: That's the difference between the two from this year and last year.
• 32:38
  Speaker 1: Last year's was on steroids, like the flavor is there and it was very pronounced and it was really good.
• 32:43
  Speaker 1: It had all flavors, but it basically was what would you say, very poignant, where this year it's subtle.
• 32:51
  Speaker 1: It's like that vanilla.
• 32:52
  Speaker 1: That vanilla is absolutely delicious.
• 32:54
  Speaker 1: You know what I mean.
• 32:54
  Speaker 1: I mean, as far as a bourbon, I think, what we gave it a 15.5 out of 18.
• 32:59
  Speaker 1: It earns it at every corner.
• 33:04
  Speaker 3: That's the thing is.
• 33:04
  Speaker 3: What I do like is that they smell very similar that dusty note and that you know that if somebody puts that down in front of you you're going to be like man, that's a Michter's tin, you know.
• 33:14
  Speaker 3: You can almost tell that nose.
• 33:15
  Speaker 3: But when you go to drink them, the fact they're different is really nice, because they're not the same bottle.
• 33:22
  Speaker 1: Well, but that's the thing.
• 33:23
  Speaker 1: Between year to year they're going to be different.
• 33:25
  Speaker 1: That's the whole thing.
• 33:26
  Speaker 1: I mean we just did the.
• 33:27
  Speaker 1: I mean the little book infinite, and the concept.
• 33:31
  Speaker 1: I didn't know, I had no idea the detail until I did this podcast.
• 33:34
  Speaker 1: But you're talking about a 20 year old, um, uh, kentucky street bourbon that booker distilled.
• 33:40
  Speaker 1: You're talking about 14 year old that, uh, fred did.
• 33:43
  Speaker 1: Then he got a seven year old that freddy did.
• 33:45
  Speaker 1: He combines them all together.
• 33:46
  Speaker 1: He takes 70 of it and makes it the first thing of Infinite, but he puts back 30% CD and next year he's going to use that 30% plus whatever he uses, and it's going to be bourbons, so that Infinite series is like an Infinity bottle for us.
• 34:03
  Speaker 1: He's mixing together his dads, his bookers and his distillers, their bourbons, year after year to make different batches and that is I think it's even a better concept than bookers.
• 34:14
  Speaker 1: And he's what?
• 34:16
  Speaker 1: 38 years old.
• 34:17
  Speaker 1: I mean he just started this.
• 34:19
  Speaker 1: You know, booker started in his 50s and he's been doing it, since he was born who?
• 34:25
  Speaker 1: right, yeah, but I'm saying his batches.
• 34:28
  Speaker 1: Now, this, this concept of this, this brand, is fantastic.
• 34:32
  Speaker 1: I mean, I mean the little books always, you know, for me there's a couple that really hit and a couple that didn't really hit, and that's just because of what.
• 34:40
  Speaker 1: You know, the different things he's using.
• 34:41
  Speaker 1: He uses single malt, he uses rice, he uses, I think, but this he's using aged kentucky straight bourbon from their.
• 34:48
  Speaker 1: You know, from their, what you call, from their, what do you call it?
• 34:50
  Speaker 1: So it's really kind of cool.
• 34:51
  Speaker 1: I love what Andrea and Dan are doing down there.
• 34:55
  Speaker 1: We've got to get down there.
• 34:57
  Speaker 1: And as far as the 20-year, why did you even put that out?
• 34:59
  Speaker 1: I just, I mean, they put it out, but I can't afford it and you can't afford it.
• 35:05
  Speaker 1: You know what, if they send us back to Fort Nelson, when we go up to the bar, this time we'll know no, we'll have the 20-year, please.
• 35:14
  Speaker 1: Yeah, can we have a two-ounce sample of the 20-year?
• 35:15
  Speaker 1: That's what we'd like to try.
• 35:17
  Speaker 3: I'm going to go because I'm going to Kentucky tomorrow, so I've got to get off here because I've got stuff to do before I leave.
• 35:22
  Speaker 1: Okay yep, and we're headed to.
• 35:30
  Speaker 1: I will be headed saturday to limbo field to me and I see our meeting randy and kate up in bb a this is a saturday and sunday.
• 35:33
  Speaker 1: Go to the packer game and then, uh, head back home on monday.
• 35:34
  Speaker 1: So I'm looking forward to a big weekend.
• 35:36
  Speaker 1: Where are you going?
• 35:38
  Speaker 3: uh, just around, just gonna go some places and check some stuff out.
• 35:41
  Speaker 1: So well, you stop at whiskey thief.
• 35:42
  Speaker 1: Say hi to uh hannah and walter for me will do well.
• 35:47
  Speaker 3: Everybody.
• 35:48
  Speaker 3: Thanks for having me on and enjoying another old Louisville barrel bash, and Michter's 10 never disappoints man.
• 35:57
  Speaker 3: It's always good.
• 35:58
  Speaker 3: So glad to be on and have a great weekend everybody.
• 36:03
  Speaker 1: Yep, thanks for coming on, ct.
• 36:03
  Speaker 1: I'm going to stay on for a couple more minutes, everybody.
• 36:05
  Speaker 1: So once CT shows off here, uh, we'll talk a little bit.
• 36:10
  Speaker 1: Uh, I wanted to get into a little bit more.
• 36:14
  Speaker 1: We were talking about the taxation, the three-tier taxation, and, uh, the importance of it and what, why it's so funny, because you know politics today, politics are everything, and I wanted to talk a little bit about the importance of alcohol and the spirits industry and how it works into, right now, our government and with that I am going to do a pour of, I'm going to have some whiskey beef and you know what they just released at Whiskey.
• 36:49
  Speaker 1: At whiskey beef, they've been putting out their weeded bourbons and at whiskey beef, uh, we know that they have a great staff.
• 36:56
  Speaker 1: Uh, it's a pick all day, every day, and they put out their weeded and I was there for their whiskey fest, so they got the special whiskey fest label, which is really cool.
• 37:06
  Speaker 1: It's right there.
• 37:07
  Speaker 1: You can see that everybody, hopefully, yep, and what they do is, if you pick it, you bottle your own and I bottle this I have.
• 37:15
  Speaker 1: You can go on our YouTube to see our shorts of me bottling the whiskey thief.
• 37:19
  Speaker 1: You know it's me because I have a lot of those up.
• 37:22
  Speaker 1: But I bottle this bottle and it was the weeded, and their weeded mash bill is fantastic.
• 37:29
  Speaker 1: But there it's uncut and unfiltered, just like Scotchie's, and it is barrel strength and it was fantastic.
• 37:35
  Speaker 1: But now it's been in the bottle and it's been home.
• 37:38
  Speaker 1: I really wanna face this.
• 37:40
  Speaker 1: I'm super nash.
• 37:42
  Speaker 1: Hopefully he gets up.
• 37:44
  Speaker 1: So I did have toasted and bourbon vessel and it was good, but I still prefer the single barrel.
• 37:55
  Speaker 1: Um, what are we talking about?
• 37:57
  Speaker 1: Oh, the barrel strength.
• 38:00
  Speaker 1: Oh yeah, I've had a lot of different.
• 38:03
  Speaker 1: I actually like, uh, mictors, I gotye, I got the 10 year rye, and pull that over here too.
• 38:11
  Speaker 1: Let's just pull over the 10 year rye.
• 38:13
  Speaker 1: Everybody, here it comes.
• 38:16
  Speaker 1: This was a present last year when me, randy and Kate went to the back game.
• 38:19
  Speaker 1: This year it's gonna be me, randy, kate and Roxy.
• 38:22
  Speaker 1: So very excited about that.
• 38:23
  Speaker 1: So we've got this barrel strength.
• 38:26
  Speaker 1: This is the single barrel, 10 year straight ride.
• 38:29
  Speaker 1: That, to me, is one of the best rides that I've had.
• 38:33
  Speaker 1: And this one again.
• 38:34
  Speaker 1: I believe it's 94.4 also, or is it just 90 proof?
• 38:42
  Speaker 1: Let's put on the glasses, okay.
• 38:50
  Speaker 1: So 92.8 off that right last year, that right one.
• 38:54
  Speaker 1: People went crazy for that in your eye, walker.
• 38:57
  Speaker 1: But um, this, uh, this has been here, but this is cherry.
• 39:03
  Speaker 1: Bomb means I first weeded.
• 39:04
  Speaker 1: I've ever had cherry on it just smells like cherries.
• 39:07
  Speaker 1: It's so good.
• 39:14
  Speaker 1: It does not be the proof on it.
• 39:17
  Speaker 1: So let's see.
• 39:19
  Speaker 1: And chocolate cherries, it finishes like chocolate cherry Hand-eating barrel.
• 39:23
  Speaker 1: Six years, 75 corn, 15 wheat and 10 barley, and it is 47.6.
• 39:49
  Speaker 1: It is a 95.2 proof, which is crazy because it's six years, 95.2.
• 39:56
  Speaker 1: So it probably lost some proof going in.
• 39:59
  Speaker 1: I mean I think this straight from the barrel, so delicious I mean.
• 40:03
  Speaker 1: So this is 95 and the 10 year we'll switch.
• 40:07
  Speaker 1: Switch over now to my whiskey tea pack.
• 40:10
  Speaker 1: Put that on for a while, get the glasses off.
• 40:12
  Speaker 1: The 10 year I should make Walter to talk on it.
• 40:18
  Speaker 1: But the 10 year makers at 94.
• 40:21
  Speaker 1: Something.
• 40:21
  Speaker 1: This is this drinks, the body and this weed.
• 40:24
  Speaker 1: It's going to be a filter, but the cherry, that the cherry aspect.
• 40:32
  Speaker 1: And then it goes to chocolate.
• 40:33
  Speaker 1: It's so delicious.
• 40:35
  Speaker 1: I mean how we never had a wheat tastes like chocolate cherry, but this does, and it's a bottle, it's doing wonderful.
• 40:43
  Speaker 1: I'm glad that I was able to get that and, uh, you know, just hanging out you guys, tonight has been fantastic.
• 40:49
  Speaker 1: We got going.
• 40:50
  Speaker 1: Do you ever get one?
• 40:51
  Speaker 1: Any words on youtube to see you there?
• 40:54
  Speaker 1: Um, we've got so much burden right now.
• 40:58
  Speaker 1: I mean it's crazy, uh.
• 41:01
  Speaker 1: And then there's much more state of ohio bleed or not, folks is uh.
• 41:04
  Speaker 1: First they did their silver saturday, which I pulled in waterproof, and my Thanksgiving Day bottle right here, which is Jimmy Rattle, wild Turkey, kentucky Straight, 70-year anniversary.
• 41:16
  Speaker 1: There you go.
• 41:17
  Speaker 1: I mean, damn, hey, matt, it's great, but that's going to be my.
• 41:24
  Speaker 1: I usually do an 11 o'clock Thursday Thanksgiving podcast on while we do that.
• 41:31
  Speaker 1: Yes, the 20-year is really good.
• 41:33
  Speaker 1: Do you have a bottle, randy cuz?
• 41:36
  Speaker 1: I never actually been able to.
• 41:40
  Speaker 1: Um, and we got some here from Brazil watching Philippe good to see you there.
• 41:45
  Speaker 1: Um, I've actually gotten to taste the 20 year nectar.
• 41:51
  Speaker 1: Yeah, I could have, but I did not want to take many times dumb, because I don't think I'm going to take advantage if you have tasted the 20 year under there, because that's what it's for.
• 42:00
  Speaker 1: So, anyways, there is cherry must be back on Thanksgiving.
• 42:08
  Speaker 1: We're not gonna be.
• 42:09
  Speaker 1: I'm headed to the back game.
• 42:11
  Speaker 1: The one thing I will tell you is that the backers in.
• 42:13
  Speaker 1: I will have a bottle of stag.
• 42:14
  Speaker 1: I'm bringing a bottle of stag here, because every time I ever bought brought a bottle of stag in here.
• 42:18
  Speaker 1: That's what I drank after the victory and that's into golfing.
• 42:21
  Speaker 1: Now here is the mayor's ride.
• 42:24
  Speaker 1: Time's not a huge right now.
• 42:25
  Speaker 1: I just said sweet little sweet up and put in whiskey.
• 42:29
  Speaker 1: Well, said this, glen, those lots of candles over there are fantastic.
• 42:35
  Speaker 1: So we're going on.
• 42:38
  Speaker 1: Well, if you do, I would be honored to be able to taste some of it, because I have not tasted the 20 year and I want you.
• 42:46
  Speaker 1: Maybe next time we can move down, we can head over to Mictors and see what's going on for us.
• 42:52
  Speaker 1: But again, the smell on the.
• 43:04
  Speaker 1: So if I eat Mictors rye, they were known.
• 43:06
  Speaker 1: I mean, that was what the brand always been known for and, for whatever reason, their ryes are something that I find delicious.
• 43:08
  Speaker 1: In my opinion, meagher's Rye they were known.
• 43:09
  Speaker 1: I mean, that was what the brand always been known for and, for whatever reason, their rice are something that I find delicious.
• 43:13
  Speaker 1: It's like a bourbon rye.
• 43:22
  Speaker 1: I mean, how many 10-year-ryes are out there?
• 43:25
  Speaker 1: There's not a lot of 10-year-ryes.
• 43:27
  Speaker 1: One thing that Meagher's has the corner in the market for is easy.
• 43:32
  Speaker 1: I would believe that I will tell Sudan and India that they make whiskey that everybody who drinks whiskey.
• 43:39
  Speaker 1: They do not make hot, it's hot.
• 43:41
  Speaker 1: Their barrel strengths aren't hot, they're just full of flavor.
• 43:44
  Speaker 1: The first time a rye beat a bourbon ever on our podcast was Victor's Barrel Strength Rye.
• 43:53
  Speaker 1: I'm not a fan of rice, but I have become a fan of Victor's Rye, so that's where we're at with that.
• 44:00
  Speaker 1: Anyways, it's been great.
• 44:04
  Speaker 1: Everybody out there on this podcast will get up and loaded.
• 44:07
  Speaker 1: I'm going to end it, but everybody on Facebook and YouTube.
• 44:10
  Speaker 1: I'll stay on the podcast as always, so you can keep having fun, but I am going to the 25 years a little better.
• 44:17
  Speaker 1: Randy, you have such a wealth of knowledge of urban crazy.
• 44:21
  Speaker 1: But what I'm going to do is I'm going to start to tell on the audio.
• 44:26
  Speaker 1: I have everybody on Facebook and YouTube.
• 44:28
  Speaker 1: Hang on right afterwards and let's get this going.
• 44:31
  Speaker 1: Remember wwwscotchiebirdboycom for all the good boys, like Karen's t-shirt there.
• 44:36
  Speaker 1: Also, there are bourbons, so we are just in the process.
• 44:41
  Speaker 1: We should have them ready to go.
• 44:43
  Speaker 1: Contact me right on Facebook or YouTube, send me a message and I can get you taken care of.
• 44:48
  Speaker 1: We take them.
• 44:49
  Speaker 1: So just remember that.
• 44:50
  Speaker 1: And then also remember we're on all the podcast formats YouTube, instagram, axe and Facebook.
• 44:55
  Speaker 1: Tonight we're on YouTube Live and Facebook Live and we're on all the main podcast formats, but mainly Apple, iheart and Spotify.
• 45:02
  Speaker 1: Please check us out.
• 45:03
  Speaker 1: Remember, like, listen, comment, leave a feedback.
• 45:06
  Speaker 1: Don't leave a feedback.
• 45:16
  Speaker 1: Don't leave a feedback.
• 45:17
  Speaker 1: And remember good bourbon equals good times and good friends.
• 45:18
  Speaker 1: Please drink responsibly.
• 45:19
  Speaker 1: Don't drink, drive and remember to live your life, uncut and unfiltered.
• 45:23
  Speaker 1: Will steve will take us out take us out.
• 45:45
  Speaker 2: Oh, don't ask why.
• 45:46
  Speaker 2: Oh, don't ask why, for it will be alright.
• 45:50
  Speaker 2: The next we see are I tell you we must die.
• 45:52
  Speaker 2: I tell you we must die.
• 45:54
  Speaker 2: I tell you, I tell you, I tell you we must die.