Latest / The Scotchy Bourbon Boys / Knocking on Heaven's Door, With Bob Dylan's Brands, newest release of Bourbon, Exploration

Transcript

Knocking on Heaven's Door, With Bob Dylan's Brands, newest release of Bourbon, Exploration · The Scotchy Bourbon Boys

• 1:03
  Speaker 1: Hey Scotchy Bourbon Boys fans, this is Alan Bishop, Indiana's Alchemist of the Black Forest, so I'm tuning in here today to tell you all about the One Piece at a Time Distilling Institute channel on YouTube.
• 1:14
  Speaker 1: If you're at all interested in the art of distilling whether it be home distilling or professional distilling, and the intense geekery that goes into that process, then check out the One Piece at a Time Distilling Institute on YouTube.
• 1:28
  Speaker 1: I promise you're going to learn something you didn't know before about the arts.
• 1:33
  Speaker 1: We'll be right back, yeah, yeah.
• 1:58
  Speaker 1: Yeah, woo.
• 2:46
  Speaker 4: All right, welcome back to another podcast of the Scotchy Mother F-ing Bourbon Boys Tiny's here.
• 3:02
  Speaker 5: Super Nash Yep.
• 3:02
  Speaker 5: Tiny is in the man cave.
• 3:05
  Speaker 4: Yep, I'm in the Scotchy Bourbon Boys studios.
• 3:08
  Speaker 4: Yeah, we haven't done this for a while.
• 3:12
  Speaker 4: You've been so busy, but I'm looking forward to this podcast tonight.
• 3:15
  Speaker 4: So I'm going to quick get this Promotion out of the way and then we can get going right into it.
• 3:20
  Speaker 4: We are the Scotchy Bourbon Boys wwwscotchybourbonboys.
• 3:21
  Speaker 4: Uh, promotion out of the way and then we can get going right into it.
• 3:23
  Speaker 4: Wow, we are the Scotchy bourbon boys wwwscotchybourbonboys.
• 3:26
  Speaker 4: For all Scotchy bourbon boys thing, you could get Glenn Karen's t-shirts then bourbon balls, check it out.
• 3:31
  Speaker 4: Also, find out about our bios.
• 3:34
  Speaker 4: I still need bios from CT and whiskey.
• 3:37
  Speaker 4: Uh, if they would someday just help me out with that.
• 3:41
  Speaker 4: But, and then also remember that we are on all social media platforms Facebook, instagram, youtube and X, along with all the podcast formats, mainly iHeartRadio, apple and Spotify.
• 3:57
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• 3:59
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• 4:00
  Speaker 4: But remember, no matter where you watch, listen to us like, listen, subscribe, leave good feedback and comment Absolutely comment.
• 4:12
  Speaker 4: Those are the things that we need you to do for us to get better promotion.
• 4:17
  Speaker 4: Although lately, between Facebook and YouTube, these lives are really catching on, especially Thursday night lives right now 15 people watching on YouTube, uh, it just keeps getting better and better mobile and doing all the hand movements with your brace on man.
• 4:35
  Speaker 5: Glad to see you're healing up.
• 4:37
  Speaker 5: Uh on your wrist there, brother.
• 4:39
  Speaker 4: Well, when they gave me me the brace, it really allowed me to have mobility.
• 4:42
  Speaker 4: I wear it for stability, like when I'm doing the podcast, uh, you know.
• 4:47
  Speaker 4: And then, uh, you know, this is a little, this is heavy.
• 4:51
  Speaker 4: So I can handle that, but what I could do, the podcast I.
• 4:54
  Speaker 4: I have to pick stuff up and whatever.
• 4:56
  Speaker 4: So I would say the pain, um, the sprain was the main thing and it's almost unsprayed.
• 5:03
  Speaker 4: I take this off.
• 5:04
  Speaker 4: And when I first got this um which was last thursday, so I've had this on for a week uh, the the weakness of having that splint on for 10 days and not moving it, but the strength is all coming back.
• 5:16
  Speaker 4: I haven't bumped it, I'm very careful, but you know it's like driving's a pain, you just there's so much.
• 5:22
  Speaker 4: Or rolling down the window.
• 5:24
  Speaker 4: I mean my truck, my work truck, has manual rolling window rolling and it's your left hand.
• 5:31
  Speaker 4: You know it's really fun going to starbucks in the morning because now it's like it'll be like 58 degrees out and I'll roll down the window before I leave with my right hand, close the door, do it, but then I'm driving to work and I'm cold the whole way.
• 5:46
  Speaker 4: So that's been a lot of them.
• 5:49
  Speaker 5: I would be broke if I broke a wrist, because everything I do carrying fire extinguishers, punching tags, reaching up, carrying a ladder you know.
• 5:59
  Speaker 5: Writing invoices oh my gosh, what happens?
• 6:01
  Speaker 5: Or service reports, you know right, writing invoices, oh my gosh.
• 6:02
  Speaker 4: What happens, or service reports.
• 6:04
  Speaker 4: You know Well?
• 6:05
  Speaker 5: yeah, you cannot survive with a right-handed, broken wrist.
• 6:10
  Speaker 4: Well, put it this way You're left-handed dominant so, yeah, and put it this way, I've been using my right hand a lot more, especially for picking up.
• 6:21
  Speaker 4: It is the dominant pickup that I have to do, because right now, initially five pounds I couldn't even do and I couldn't open the bottle.
• 6:31
  Speaker 4: Now I can easily do that.
• 6:33
  Speaker 4: I'm not pushing it, but you know, I grabbed my backpack when we were last Saturday when we were doing the ghost hunting, and I was able to hold it and hold it stable with the brace.
• 6:44
  Speaker 4: Now, um, it's not going to be, but I'm, I would have to say I'm pretty happy with the healing aspect and I've almost got the forward motion of the sprain, uh, and there's not a lot of pain, it's not aching.
• 6:59
  Speaker 4: So by using it I just have to make sure I don't fall again, I don't bump it.
• 7:05
  Speaker 4: Those are all the things that you know.
• 7:07
  Speaker 4: And we're one week into tonight's Thursday.
• 7:10
  Speaker 4: Last Thursday we were with Freddie Johnson and I got this, and one weekend and I got to get it checked in three more weeks and then, hopefully, now it's healing way better than I thought it would.
• 7:22
  Speaker 4: But I'm using great essential oils and then I'm also using, um, my whole spiritual healing process and it seems to be working really well.
• 7:35
  Speaker 5: How about?
• 7:35
  Speaker 5: How about using a little bit of those spirits that you have in front of us?
• 7:38
  Speaker 5: What are we doing tonight?
• 7:39
  Speaker 4: Well, tonight we've got two parts.
• 7:41
  Speaker 4: Okay, the first part is bob dylan's heaven door, heaven's door.
• 7:46
  Speaker 4: There's been big things happening.
• 7:47
  Speaker 4: Uh, they even have, if you go to their website, okay, and um, I am going to share it.
• 7:54
  Speaker 4: Uh, let's see, I can share screen, but I'll also talk about this.
• 7:58
  Speaker 4: But let's see, here we are.
• 8:00
  Speaker 4: Well, we'll start our first share screen.
• 8:03
  Speaker 5: This is always fun and I believe that's probably meaning to pick up some heaven's door, and especially the 10 year.
• 8:11
  Speaker 4: I've seen it a few times yeah, and and so here, heaven's door.
• 8:17
  Speaker 4: They have a distillery and brand center in pleasureville k, kentucky, opening soon.
• 8:24
  Speaker 4: They're thrilled to share the news of their new distillery opening this fall in Pleasureville.
• 8:30
  Speaker 5: Kentucky, pleasureville.
• 8:31
  Speaker 4: Yep.
• 8:32
  Speaker 4: Located on over 160 acres of rolling hills, a stride six-mile creek, the picturesque property was once owned by Squire Boone, the brother of legendary frontiersman Daniel Boone.
• 8:46
  Speaker 4: Wow, that's cool.
• 8:48
  Speaker 4: They've been quietly under development since 2017.
• 8:52
  Speaker 4: The distillery has been producing small batches of exceptional bourbon on its custom Vendome still since 2018.
• 9:00
  Speaker 4: Vendome still since 2018.
• 9:05
  Speaker 4: The heaven's door distillery features two separate still houses, each in its own towering western horsebound barn, a visitor center with tasting rooms and lounges overlooking the value six mile creek and 18th century grist mill, two 18th century cabins and a Mervarian barn, all of which have been painstakingly restored.
• 9:25
  Speaker 4: Heaven's Door Distillery plans to open its doors to the public in 2024.
• 9:30
  Speaker 4: So, just so you know, we need to be part of that grand opening, don't you think?
• 9:37
  Speaker 5: I believe, so yeah, that would be awesome.
• 9:39
  Speaker 4: So they got shop collection.
• 9:42
  Speaker 4: Here's the collection I so part of it is um right now.
• 9:47
  Speaker 4: They came out with ascension and revival, which tennessee straight or kentucky all of these at the kentucky bourbon festival right, well, they have they.
• 9:57
  Speaker 4: They had revelation and refuge, but this one here.
• 10:01
  Speaker 5: did they had Ascension too, did they?
• 10:03
  Speaker 5: Yeah, they had Ascension, revelation and Refuge.
• 10:07
  Speaker 4: Okay.
• 10:07
  Speaker 4: But now they've come out with Exploration and I just picked that up yesterday.
• 10:12
  Speaker 4: So I'm excited.
• 10:15
  Speaker 4: Bob Dylan does the artwork for all the bottles.
• 10:19
  Speaker 4: It's really kind of cool.
• 10:20
  Speaker 4: This brand is cool.
• 10:25
  Speaker 4: They've got a bootleg series called the sky ranch motel and you know the trilogy collection uh gift set which we did um initially, where I found out I didn't like the rise, uh.
• 10:38
  Speaker 4: But the exploration series is all about pushing the boundaries of whiskey craftsmanship.
• 10:44
  Speaker 4: With our master distillers guidance, we explore new finishing methods to create unique life time offerings, enriching the whiskey experience.
• 10:54
  Speaker 4: All right, so that's what we're doing tonight.
• 10:57
  Speaker 4: Now I do have bourbon.
• 11:01
  Speaker 4: I love it because, because we haven't done a breaking bourbon.
• 11:05
  Speaker 4: But can you see that Nash on your?
• 11:08
  Speaker 4: Is that?
• 11:08
  Speaker 4: really, that's up on the screen, yep, and basically, this is a five-year 108 proof, released in February of 2024, but it just got released to Ohio.
• 11:21
  Speaker 4: It was $80, so that's really cool.
• 11:24
  Speaker 4: The match bill's undisclosed, um, okay, so the tasting, the nose, the palate and the finish are all there.
• 11:31
  Speaker 4: For me, you know, and I I haven't tasted this, but I'm gonna quick do it.
• 11:35
  Speaker 4: Um, the nose is, it's definitely apple and cinnamon and that's this.
• 11:44
  Speaker 4: This is a very unique bourbon.
• 11:46
  Speaker 4: Which got me excited was, although it's a Tennessee bourbon, I, you know, that's one thing, but let me get off this for a second.
• 11:56
  Speaker 4: I'm going to unshare the screen.
• 11:58
  Speaker 4: Screen, stop share.
• 12:08
  Speaker 4: All right.
• 12:08
  Speaker 4: So what got me on this was the fact that it's first in those calabato spell casks, but then it's got toasted oak staves and what is one of my, what is tiny's wheelhouse, tiny's wheelhouse is toast toasted oak staves, right, um, let's see, is that going?
• 12:27
  Speaker 4: Any?
• 12:27
  Speaker 4: Am I missing that?
• 12:28
  Speaker 4: No, okay, yeah, we've got these 22 people watching at the moment.
• 12:32
  Speaker 4: That's pretty awesome, um, so let me get the the facebook up so I can keep monitoring that.
• 12:40
  Speaker 4: How's that going?
• 12:40
  Speaker 4: Yeah?
• 12:42
  Speaker 5: Steve, Steve say that again he's sipping on some RD1 Amburano wood finished.
• 12:48
  Speaker 4: Oh, there you go.
• 12:49
  Speaker 5: And said cheers.
• 12:51
  Speaker 4: I have that bottle right behind me, and so one of the cool things well, on this one, since you're monitoring Facebook, I I can monitor, but I'm gonna go full screen just so you can.
• 13:06
  Speaker 4: Oh, what the heck?
• 13:07
  Speaker 4: Yeah, so you're bigger on the monitor.
• 13:10
  Speaker 4: I just want you to be bigger so everybody can hear you, because once we get into the other stuff, that'll be cool tiny to tiny yeah, yeah, all right.
• 13:20
  Speaker 4: So there we go, all right.
• 13:24
  Speaker 4: So, yeah, much bigger, good job.
• 13:26
  Speaker 4: And you're, you're like right in the place where you need to be, all right, so I do get it's.
• 13:33
  Speaker 4: It's a delicious.
• 13:34
  Speaker 4: I mean that those, those calivado um uh casks are an apple brandy, so this is similar.
• 13:43
  Speaker 4: But then you drop those toasted oak staves.
• 13:47
  Speaker 4: Right, let me, I'm giving that.
• 13:52
  Speaker 4: It's fresh, it's fresh apple, there's apples in there.
• 13:56
  Speaker 4: It it definitely has a very like after you bite an apple, you know the smell of it, that fresh smell that's there.
• 14:05
  Speaker 4: And then it's got like a cinnamon, but not like the Ambarana cinnamon, it's got an actual all right, I'm excited to taste it.
• 14:17
  Speaker 4: When you're smelling fresh apples, that's a palate shock.
• 14:25
  Speaker 4: I'm going to tell you Beautiful body.
• 14:29
  Speaker 4: The legs on this are really nice.
• 14:32
  Speaker 4: It's got a cinnamon.
• 14:36
  Speaker 4: It's hot On a cinnamon level, but the body is fantastic.
• 14:41
  Speaker 4: It's 108 proof, which I approve of.
• 14:45
  Speaker 4: I, that's that once you say 108 proof is like a sweet spot for drinking um whiskey.
• 14:52
  Speaker 4: It's uh, the.
• 14:55
  Speaker 4: You know, when you do the barrel proofs, it's a whole different.
• 14:58
  Speaker 4: You don't?
• 14:59
  Speaker 4: You sip a little bit more, you don't.
• 15:01
  Speaker 4: You're not drinking it.
• 15:01
  Speaker 4: Right, it's more a different.
• 15:02
  Speaker 4: You sip a little bit more.
• 15:03
  Speaker 4: You don't.
• 15:03
  Speaker 4: You're not drinking it right, it's more a sipper.
• 15:06
  Speaker 4: This is a sipper, but this is still drinking.
• 15:09
  Speaker 4: You know what I mean.
• 15:10
  Speaker 4: You don't feel like you want to put it on ice sometimes, but wow, let me try it again after the palate shock.
• 15:16
  Speaker 4: Wow, I'll tell you everything that the apple brandy cask finish of watershed now that it isn't, it is and every bit of what would you say there was another, the toasted.
• 15:47
  Speaker 4: Every bit of Ambarana finished stuff that Ambarana is too far.
• 15:53
  Speaker 4: This isn't.
• 15:54
  Speaker 4: This is delicious.
• 15:56
  Speaker 4: That is very, very, very good whiskey.
• 16:03
  Speaker 4: You know what I mean?
• 16:08
  Speaker 5: It's a master distiller or head distiller at Heaven's Door, you know.
• 16:15
  Speaker 4: Well, yeah, I could tell you, we just have to go back to the share screen.
• 16:20
  Speaker 4: Not a problem, share screen, go back.
• 16:23
  Speaker 4: Not a problem, share screen, go back.
• 16:24
  Speaker 4: I'll go All right.
• 16:27
  Speaker 4: So here we go, we'll head back over to exploration, collection, distilling, press.
• 16:34
  Speaker 4: Let's see that's probably under press.
• 16:37
  Speaker 4: Yeah, I think so.
• 16:39
  Speaker 4: That and that and let's do press yeah Report Best of the best Shop collection art distillery let's try the distillery.
• 16:58
  Speaker 4: Yeah, there we go.
• 17:01
  Speaker 4: Ken Pierce, an industry veteran, was brought on as master distillery.
• 17:04
  Speaker 4: Yeah, there we go.
• 17:04
  Speaker 4: Ken Pierce, an industry veteran, was brought on as master distiller.
• 17:07
  Speaker 4: Ken Pierce, let's see, he began his illustrious career with Barton's.
• 17:14
  Speaker 4: Barton's.
• 17:15
  Speaker 5: Brands Distillery.
• 17:17
  Speaker 4: And director of distillation, eventually becoming master distiller.
• 17:20
  Speaker 4: Ken was instrumental in the development of 1792.
• 17:24
  Speaker 4: Small lab, yeah, there you go.
• 17:27
  Speaker 4: So I mean they've got Ascension, revelation, Refuge, revival, decade series and Bootleg series Pretty impressive.
• 17:40
  Speaker 5: So he knows what he's doing.
• 17:42
  Speaker 5: Uh and uh, bringing out some in full flavors in the whiskeys there oh yeah, I mean he.
• 17:53
  Speaker 4: Honestly, what would you say?
• 17:55
  Speaker 4: I I don't.
• 17:56
  Speaker 4: I think what they're doing, uh, initially that how they were doing it, but now what they're doing, initially how they were doing it, but now that they're distilling and doing small batch, and how they're doing it, and what Bob Dylan you know, this is the only brand that Bob Dylan ever associated his name to.
• 18:15
  Speaker 4: You know what I mean.
• 18:17
  Speaker 5: So yeah, I think I wonder if Ross knows Ken.
• 18:25
  Speaker 4: I don't know.
• 18:25
  Speaker 4: I think Ross would.
• 18:27
  Speaker 4: He'd know people from Ross and Squibb before he'd know people from Barton, because you know he's been doing he's been the master distiller since 2018.
• 18:37
  Speaker 4: And I think Ross was just graduating high school at that time.
• 18:42
  Speaker 4: No, I'm just kidding.
• 18:46
  Speaker 5: Ross has been around for a little while yes, yes he has um so, uh, I would.
• 18:53
  Speaker 4: This is honestly, do you want I, if I'm gonna barrel bash this, the barrel bashing system real quick, uh oh I.
• 19:49
  Speaker 5: I don't know if I can actually if I had scrolled back and uh had, uh, my comments.
• 19:57
  Speaker 5: But james jacobs is watching and he said ken pierce, he knew it right off the bat of course he hangs out with everybody.
• 20:07
  Speaker 4: Jamie is awesome.
• 20:08
  Speaker 4: Jamie, jamie, between James yeah, james and between Jamie and Walker.
• 20:15
  Speaker 4: They got us covered.
• 20:17
  Speaker 4: It's like usually I'm trying to come up with something.
• 20:19
  Speaker 4: I swear to God, they're my.
• 20:21
  Speaker 4: What would you say my?
• 20:23
  Speaker 5: they're going to keep me.
• 20:25
  Speaker 4: They're going to keep me out of trouble.
• 20:27
  Speaker 4: It's kind of cool.
• 20:31
  Speaker 5: Yeah, because when I'm around it seems like the trouble gets doubled.
• 20:36
  Speaker 5: Yeah.
• 20:41
  Speaker 4: So anyways, getting back to the barrel bashing, yeah, but I don't think I can actually.
• 20:47
  Speaker 4: I'll barrel bash it in the number system, but I don't think I can actually.
• 20:49
  Speaker 4: I'll barrel bash it in the number system, but I don't think I can barrel bash it.
• 20:52
  Speaker 4: It's just uh, uh.
• 20:55
  Speaker 4: You know I'm not sure this action thing.
• 20:58
  Speaker 4: Well, no, it's not that, but even my shoulder, because when I the actually the the shoulder, I went and had a deep tissue massage and it fixed it for about you know what would you say a day.
• 21:11
  Speaker 4: And now it's back, but it's just that I have motion, but it's just painful when you do.
• 21:16
  Speaker 4: Oh, there we go, I got it.
• 21:19
  Speaker 4: Just that last little top little extension.
• 21:21
  Speaker 4: The burial bashing scale is a total of 18, 4 for nose, 4 for body, 5 for taste and 5 for finish, for a total of 18.
• 21:41
  Speaker 4: But you can give it a 19 if you want to give it a butt up, up.
• 21:48
  Speaker 4: Uh, one category, you can actually give one more if it's exceptional.
• 21:55
  Speaker 4: So who says?
• 21:57
  Speaker 5: he's your uh personal wiki wikipedia.
• 22:01
  Speaker 4: Who said that?
• 22:01
  Speaker 4: Jamie james, yeah oh james.
• 22:06
  Speaker 4: Okay, yeah, just so you know it's.
• 22:08
  Speaker 4: You could call him jamie, he prefers jamie.
• 22:11
  Speaker 4: It's like when we went when we did the me and ct did the bottle share with um bourbon real talk, randy sullivan uh, he was like it's jamie, so we can call him jamie, even though on facebook he's james and I'm jeffrey.
• 22:26
  Speaker 4: I'm you call me jeffrey and I'll call you james, but normally not.
• 22:31
  Speaker 5: It's just tiny and jamie so, anyways, I just realized something.
• 22:36
  Speaker 5: Uh, I got that shirt that you're wearing I gotta pack.
• 22:42
  Speaker 5: I gotta pack it uh in my bag for hawaii tonight after we get to the pod off the podcast.
• 22:49
  Speaker 5: When do you go to hawaii?
• 22:51
  Speaker 4: saturday morning.
• 22:52
  Speaker 4: So I actually leave.
• 22:54
  Speaker 4: Um, next week tuesday there will be a podcast.
• 22:57
  Speaker 4: So from hawaii you can watch us and comment on tuesday night at 8 30.
• 23:03
  Speaker 4: But that will be the last podcast, everybody, because we will.
• 23:07
  Speaker 4: Um, I am taking my granddaughter and grandson up to michigan to visit my newest grandson.
• 23:15
  Speaker 4: Uh, starting the third.
• 23:18
  Speaker 4: We're leaving the night of the third and then we're going to be gone all the way till the 14th because I've got reunions and I'm going to be back in wisconsin.
• 23:26
  Speaker 4: We're going to actually take the ferry from Michigan to Wisconsin.
• 23:29
  Speaker 4: It's just going to be a fun, uh, relaxing vacation where it's actually rest time.
• 23:36
  Speaker 4: That I have not done in a while.
• 23:38
  Speaker 4: I don't think I've.
• 23:39
  Speaker 4: You know, it's kind of going to hopefully get a little R and R and I might do a couple lives, uh, just from there, if I hit a distillery.
• 23:49
  Speaker 4: But I'm not bringing the podcast equipment.
• 23:53
  Speaker 5: Next Tuesday I'll probably comment live from Waka Kiki Beach.
• 24:00
  Speaker 4: What you should try and do is I'll send you the invite and see if you can do it.
• 24:05
  Speaker 4: That'd be cool to have you on from.
• 24:08
  Speaker 5: Hawaii.
• 24:08
  Speaker 5: You can do it from my phone.
• 24:09
  Speaker 5: Yeah, just send me the invite and I'll try to come on live from Waka Kiki Beach.
• 24:17
  Speaker 4: Hawaii, yeah, and bring on, mrs Nash, I sure will.
• 24:23
  Speaker 5: Yeah, the two of you.
• 24:24
  Speaker 5: Actually, I'll be taking this bottle here anniversary bottle.
• 24:33
  Speaker 4: You can't take bottles to hawaii.
• 24:36
  Speaker 5: Yes, we can this is our and this is what we bottled, uh in at mictors and we took it out to colorado when we got married, opened it up, because when we bottled it at Michter's that's what we said we were going to do.
• 24:51
  Speaker 5: Is that a?
• 24:52
  Speaker 4: 375?
• 24:54
  Speaker 5: We did last July 1st, so we're actually taking this bottle and so we'll have a little little pour of this.
• 25:01
  Speaker 5: Live on the podcast from Waukeke.
• 25:05
  Speaker 5: Beach If you guys make it to a year the podcast from waukeke beach if you guys make it to a year I'm saying you got five days to mess it up.
• 25:21
  Speaker 5: Yeah, you got to get to hawaii with her.
• 25:22
  Speaker 5: You got to travel all the way that, that way I know, in little small seats because, uh, first class was sold out so here we go.
• 25:29
  Speaker 4: So we're gonna barrel, bash it real quick.
• 25:31
  Speaker 4: The nose in my opinion, it's pretty darn good.
• 25:36
  Speaker 4: Not very, um, and everybody who's watching right now on youtube uh, just thank you for watching.
• 25:45
  Speaker 4: Uh, there's in facebook because right now we have the debates going on and I think what we're talking about is way better than what they're talking about at the moment.
• 25:55
  Speaker 4: So, anyways, the nose of the fresh apple is unique, this one.
• 26:01
  Speaker 4: I'm going to give this a straight up four on the nose.
• 26:03
  Speaker 4: It's a very strong point.
• 26:05
  Speaker 4: I don't think I've ever had a nose work like this.
• 26:08
  Speaker 4: So four for the nose.
• 26:11
  Speaker 4: Now the body is 100% a four also Because it just fills your mouth, top, bottom cheeks, under your tongue.
• 26:23
  Speaker 4: That's a four too.
• 26:25
  Speaker 4: Now, oh, this is delicious.
• 26:31
  Speaker 4: What they finished in those, those toasted oak staves.
• 26:33
  Speaker 4: It's fantastic.
• 26:34
  Speaker 4: Now, when it comes to the taste, it's a.
• 26:38
  Speaker 4: You can give it a five or up to a six, but I would say I really like the fact that, like somebody else who used to be on this podcast would say, the nose matches the taste.
• 26:55
  Speaker 4: Okay, you know, the palate and the nose are matching up.
• 26:58
  Speaker 4: You still get that.
• 27:00
  Speaker 4: It's almost like how many times, nash, do you think that you drink some whiskey and it tastes like you just bit an apple.
• 27:08
  Speaker 4: I mean, this is like you've been very few times right, it feels like a, like a fresh apple.
• 27:18
  Speaker 4: But there's that cinnamon, the hot cinnamon there now, and then the.
• 27:20
  Speaker 4: It is a fantastic hug right there now.
• 27:24
  Speaker 4: The strength of this.
• 27:39
  Speaker 5: And you pick up just a little bit of oak from the staves.
• 27:42
  Speaker 5: We got Caravaggio de Santa Isabel watching.
• 27:45
  Speaker 4: That's awesome, that is completely awesome.
• 27:48
  Speaker 4: So I'm going gonna give the taste.
• 27:54
  Speaker 4: See, I'm gonna give the taste because it's a finish and it's tough.
• 27:57
  Speaker 4: I still oh, my god, this is good for every bit of what the rye is.
• 28:03
  Speaker 4: To me, this is like the opposite.
• 28:05
  Speaker 4: I'm going to give the taste a four, also out of five.
• 28:10
  Speaker 4: Now, the one thing I will say it's the weirdest finish Usually.
• 28:21
  Speaker 4: Where do you usually get the finish?
• 28:23
  Speaker 4: Nash, get it at the back of your throat, kind of thing.
• 28:26
  Speaker 4: There's nothing at the back of my.
• 28:28
  Speaker 4: Back of the tongue, back of the throat kind of thing.
• 28:29
  Speaker 4: There's nothing at the back of the tongue, back of the throat, right there, there's not.
• 28:32
  Speaker 4: It's almost like a breath mint.
• 28:35
  Speaker 4: You know where a breath mint happens after.
• 28:37
  Speaker 4: It's like in the front of your mouth, okay, and you still have the little bit of that apple taste, but in the back there's like a little bit of oak and the finish would be short, because that's probably why it's a five.
• 28:52
  Speaker 4: A five-year bourbon will suffer in the finish.
• 28:58
  Speaker 4: So I will also on this one.
• 29:01
  Speaker 4: I will give the finish a three out of five.
• 29:04
  Speaker 4: So out of five.
• 29:11
  Speaker 4: So 15 of 18 is what I give.
• 29:14
  Speaker 4: Heaven's Door Exploration.
• 29:18
  Speaker 4: I would strongly recommend, if you like, finished bourbons.
• 29:23
  Speaker 4: You know what we should do.
• 29:26
  Speaker 4: We should put this up against.
• 29:28
  Speaker 5: That was only $80 a bottle $79.99 off the shelf.
• 29:33
  Speaker 4: You know, here in Ohio we just get massive amounts, like last week I got, I got.
• 29:40
  Speaker 4: I mean, honestly, how many times have you gotten Blanton straight from the barrel?
• 29:47
  Speaker 4: I mean, I bought it, it was $159.99, but that's not what most people have to pay to get Blanton straight from the barrel.
• 29:55
  Speaker 4: That's a high dollar secondary, you know, right yeah.
• 30:03
  Speaker 5: The cheapest I got it was $100 a a bottle, but that was like three years ago yeah, now it's the the.
• 30:10
  Speaker 5: The msrp for that was 159.99 yeah and then, but but secondary is like 250 it was I, I would, I would actually I don't know.
• 30:23
  Speaker 5: I hadn't been on secondary or looked at any secondary prices in a long time.
• 30:28
  Speaker 4: Yeah, that's true, because we're all getting what we need.
• 30:30
  Speaker 4: If you need any more Weller Green?
• 30:32
  Speaker 4: It's on the shelf and it's staying on the shelf lately.
• 30:37
  Speaker 5: I have that case sitting under here, because it's like, as soon as I wanted it and you got it for me, it's like the whole market was flooded with it.
• 30:46
  Speaker 5: It and you got it for me, it's like the whole market was flooded with it.
• 30:49
  Speaker 5: I mean, down, south, up, you know, uh, north carolina, south carolina, georgia, everybody got their you know, just box loads of it.
• 30:57
  Speaker 5: And so, even even though these places that I was going to trade with, you know, at secondary prices for something that I wanted, Right.
• 31:08
  Speaker 5: No, I've got bunches of it now and I'm only selling it for like $40 a bottle.
• 31:14
  Speaker 5: $50 a bottle, but you were selling it for $80 a bottle.
• 31:19
  Speaker 4: Right and it's still.
• 31:20
  Speaker 4: It's just kind of I don't like how that secondary market went over, but I'm going to go back to sharing.
• 31:30
  Speaker 4: So Heaven's Door let me just really quick.
• 31:34
  Speaker 4: It's a collaboration between legendary artist Bob Dylan and Spirits Investment Partnership and Spirits Investment Partnership.
• 31:47
  Speaker 4: Okay, once again, heaven's Door Spirits is a collaboration between legendary artist Bob Dylan and Spirits Investment Partnership.
• 31:54
  Speaker 4: Bob Dylan's first and only brand partnership, heaven's Door, is aimed to be an ever-evolving portfolio of handcrafted whiskey.
• 32:05
  Speaker 4: The Exploration Series is the brand's largest product extension, which will see the company producing two unique expressions under the Exploration Series name annually.
• 32:13
  Speaker 4: The first expression is a Tennessee bourbon that was finished in Calvados casks, which the company states that, for these barrels, calavados and apple brandy from Normandy, france matures for at least two years in the French oak casks before being filled with our Tennessee bourbon.
• 32:37
  Speaker 4: Following the finish for an undisclosed amount of time, the bourbon is then exposed to medium, heavy toasted French oak staves sourced from cuirass patria trees cuirass patria trees for an undisclosed amount of time before being blended and bottled.
• 32:58
  Speaker 4: Um, it's, uh, one of those few whiskey brands using calavados barrels to finish their whiskey in.
• 33:07
  Speaker 4: As would be expected, the bourbon is heavily influenced by the finished barrels which shine through right from the start.
• 33:14
  Speaker 4: So I mean, it's just like it was.
• 33:19
  Speaker 4: Uh, that was from breaking bourbon.
• 33:21
  Speaker 4: Cinnamon powder, breakfast pastry, vanilla frosting, charred oak peppercorn, light leather hint of tobacco leaf was the palette for them.
• 33:28
  Speaker 4: Um, finished was touch of leather, but most of his dry cinnamon powder and light oak light apple.
• 33:35
  Speaker 4: I mean I'm just like the apple on this one.
• 33:38
  Speaker 4: Uh, that's what I got, more than breakfast pastry and vanilla frosting on the palette that's got to be coming from, like the Calvados apple brandy.
• 33:51
  Speaker 4: Yeah, I mean it is, and you know, breaking Bourbon is Jordan Moskal.
• 33:57
  Speaker 4: You can see him on the Bourbon Roundtable with Kenny and Ryan from Bourbon Pursuit, so check him out there.
• 34:05
  Speaker 4: So that's what I got off of that for you guys.
• 34:09
  Speaker 4: Uh, so let's go on to the the brand, the corporation, we, we, we reviewed all the corporations last uh podcast.
• 34:19
  Speaker 4: I'm gonna take this off and put us up there.
• 34:22
  Speaker 4: We go Stop sharing Yep and I will go full screen.
• 34:27
  Speaker 4: How's the comments on anything?
• 34:32
  Speaker 4: Walker?
• 34:35
  Speaker 5: Walker said Blanton, straight from the barrel, is 200 to 275 on secondary.
• 34:40
  Speaker 5: Well, walker, that's what I was thinking Like.
• 34:42
  Speaker 5: I say 200 to 250, but he's saying 200 to 275.
• 34:45
  Speaker 5: Yeah, because it's gone up and honestly I will tell you that um, oh, and he uh recommended me a place for a four-course dinner in waka.
• 34:57
  Speaker 5: Kiki uh called basalt for a four-course dinner that's awesome so he says drink elsewhere.
• 35:06
  Speaker 4: The four pours are too expensive there I actually have the tenure from heaven's door here, which I gave a really good rating last time, but now I've got my little heaven's door collection plus from the first podcast.
• 35:25
  Speaker 4: I still have the double barrel whiskey, which is a Tennessee, and I'm just going to just do it straight from the bottle.
• 35:34
  Speaker 4: They have improved, that's okay, but they have improved.
• 35:43
  Speaker 4: So Centauri is what we're going to be talking about this time.
• 35:50
  Speaker 4: So it used to be beam centauri, but now it is centauri.
• 35:56
  Speaker 4: So the centauri corporation, which I have a good um, a good uh thing right here to share the screen, let's just get that up Produces a lot of different what would you say?
• 36:12
  Speaker 4: Spirits, and we're going to switch over here.
• 36:16
  Speaker 4: Nope, that's wrong.
• 36:18
  Speaker 4: Heaven.
• 36:18
  Speaker 4: Hill.
• 36:18
  Speaker 4: What the heck?
• 36:22
  Speaker 4: Oh, premium, no, why did I get Nope?
• 36:25
  Speaker 4: That's not even it.
• 36:27
  Speaker 4: That's not get Nope, that's not even it.
• 36:28
  Speaker 4: That's not the share screen.
• 36:30
  Speaker 4: There's the share screen, all right, that's not it.
• 36:33
  Speaker 4: There we go.
• 36:35
  Speaker 4: Heaven's door beam All right.
• 36:38
  Speaker 4: So they're brands.
• 36:38
  Speaker 4: So let's just go to the home, all right, here we go.
• 36:46
  Speaker 4: So Suntory is a Japanese company that has purchased 1879,.
• 37:00
  Speaker 5: I do believe Without looking.
• 37:02
  Speaker 5: I had read earlier.
• 37:04
  Speaker 5: That what.
• 37:04
  Speaker 5: Oh, look at me.
• 37:07
  Speaker 5: I'm sitting here taking my computer trying to click on your screen about us.
• 37:15
  Speaker 4: Oh, but you can see their brands.
• 37:16
  Speaker 4: They've purchased Jim Beam and Maker's Mark as their bourbons, and the great thing, what we talked about, about, is that, although it's a Japanese company, uh, because of the 1964 resolution that Congress passed, uh, it has to be.
• 37:37
  Speaker 4: bourbon has to be made in well in in America, but they purchased the place where it's mostly made Uh they, they partnered and purchased Jim Beam and Maker's Mark.
• 37:49
  Speaker 4: For a long time it was Beam Suntory, but now it's just Suntory, which is fine Because of the fact that they also have they own Lafrolaq, la Prog, la Prog, thank you.
• 38:03
  Speaker 4: And they also own a lot of Japanese whiskey, which I do.
• 38:09
  Speaker 4: Have Hibiki right here and I will switch over real quick.
• 38:16
  Speaker 5: Hibiki is some pretty good stuff.
• 38:19
  Speaker 4: Yeah, and I'm going to have some of it, because this bottle is hand painted and so let's just do about alright, number one, bourbon Japanese whiskey.
• 38:35
  Speaker 5: So it was.
• 38:38
  Speaker 5: Do you have that bottle at the festival?
• 38:40
  Speaker 5: What Habiki hand painted bottle.
• 38:46
  Speaker 4: I didn't bring it with me, but I had it at the time.
• 38:49
  Speaker 4: No.
• 38:49
  Speaker 4: I think I might have tasted it when I came up.
• 38:54
  Speaker 4: Yeah, this was a podcast along with and we did that one and it's a pretty popular podcast along with Suntory Toki, and I'm just going to get off of the stop sharing screen.
• 39:09
  Speaker 4: There you go.
• 39:11
  Speaker 4: We've got the Hibiki right here and the Suntory Toki Everybody.
• 39:16
  Speaker 4: I'm going to switch out and then I am going to pour some Hibiki.
• 39:20
  Speaker 4: So Suntory makes some really good Japanese whiskey.
• 39:24
  Speaker 4: The owner who started this in 1939.
• 39:32
  Speaker 5: And I, since they purchased Maker's Mark, I'm going to purchase, purchase.
• 39:39
  Speaker 5: I'm going to pour some Maker's Mark Cellar Aged.
• 39:45
  Speaker 4: But we're going to start off with the Hibiki, but we're going to go with.
• 39:49
  Speaker 4: Oh, it is such a pretty bottle and this bottle was a birthday present from my wonderful Roxy.
• 40:00
  Speaker 4: Look at the box.
• 40:04
  Speaker 4: It comes in that like nice.
• 40:05
  Speaker 4: Oh, you got the cellar aged.
• 40:07
  Speaker 4: Oh, so you know that wood finishing series that's being released right now from the.
• 40:13
  Speaker 4: I'll do a shout out to Stacy Pritchard, who basically picked me up a bottle, Did she?
• 40:21
  Speaker 4: Yeah, Next time I'm down in Kentucky, which I'll try and be soon.
• 40:25
  Speaker 4: Yeah, next time I'm down in Kentucky, which I'll try and be soon.
• 40:28
  Speaker 4: So Japanese whiskey is a lighter whiskey.
• 40:32
  Speaker 4: It's lighter and fruitier, but this has been open for a little bit and it's kind of cool, let's just put it over here.
• 40:43
  Speaker 4: Yeah, we're still doing pretty good.
• 40:45
  Speaker 4: Let's see what's the monitoring on Facebook lately.
• 40:48
  Speaker 4: Are we doing good on there?
• 40:50
  Speaker 4: Walker says.
• 40:54
  Speaker 5: Shared to Makers Mark groups.
• 40:56
  Speaker 4: Oh yeah.
• 40:56
  Speaker 5: We transitioned to Centauri discussion.
• 41:00
  Speaker 4: Thank you, walker, thank you.
• 41:03
  Speaker 5: And he says LaFrog.
• 41:05
  Speaker 4: LaFrog.
• 41:05
  Speaker 5: LaFrog.
• 41:11
  Speaker 4: LaFrog, lafrog, lafrog, thank you.
• 41:12
  Speaker 4: Oh, and he says lefrog, lefrog, lefrog, lefrog, lefrog, we, we need to, we need to get martin duffy on just to do let's just do a pronunciation.
• 41:18
  Speaker 4: Yeah, he'll set us straight on all all the scotch names, but so santori owns a scotch, it owns a Canadian, it owns, I believe, canadian Club, I want to say, and a Canadian whiskey.
• 41:29
  Speaker 4: It owns Jim Beam, it owns Maker's Mark, and so, oh, I'm telling you, this is not what I remember, it's a beaky.
• 41:41
  Speaker 5: Like honeysuckle floral, a little bit floral.
• 41:46
  Speaker 4: It was smoky.
• 41:47
  Speaker 4: Smoky on the nose.
• 41:50
  Speaker 4: It's honey, though, so this habiki has a ton of honey on the now, there you go, lafroig, lafroig.
• 42:08
  Speaker 5: They own like yeah and they do own.
• 42:09
  Speaker 4: Canadian.
• 42:10
  Speaker 5: Club.
• 42:10
  Speaker 5: There you go, yep.
• 42:13
  Speaker 4: And Freddie once Suntory purchased.
• 42:19
  Speaker 5: Beam they also own, saza Tequila, yeah, and then the Suntory Tiki Habiki.
• 42:28
  Speaker 4: Well, I've got the Habiki and the Toki Habiki and Toki Suntory Whiskey, toki, which is Toki barrels, I mean, and that's something that we just picked up from that we just picked up from those Toki barrels, from that we did for the state of Ohio with Starlight.
• 42:55
  Speaker 5: Well, I'm looking at a couple of others that look pretty interesting the Yamazaki single malt whiskey 12 years old.
• 43:05
  Speaker 5: Yamazaki single malt whiskey 12 years old.
• 43:11
  Speaker 5: And then the Hakushu single malt whiskey that's aged 12 years.
• 43:15
  Speaker 5: That they own brands they own, yeah.
• 43:20
  Speaker 4: And one of the… they're pretty exclusive.
• 43:23
  Speaker 5: And they also own a lot of other food and beverage brands as well.
• 43:29
  Speaker 5: Numerous, numerous food and beverage brands.
• 43:33
  Speaker 4: But these are just the spirit brands that they own.
• 43:36
  Speaker 4: Right right, they own a lot of spirit brands.
• 43:39
  Speaker 4: There's even Japanese alcoholic beverages.
• 43:46
  Speaker 5: Yeah, lots of beer and malts and beers and stuff like that Right.
• 43:51
  Speaker 4: So this is what the corporations.
• 43:53
  Speaker 5: Now, if it's a corporation, oh my gosh, look, they have like about 10 different wines, wine brands, so the ultimate combination Lines, lines, lines, lines, lines.
• 44:04
  Speaker 4: Lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines, lines.
• 44:22
  Speaker 4: So this one gives me a chance to explain, because Freddie and Fred talked about this experience when they did the elite legion.
• 44:33
  Speaker 4: Ok, so two legendary creators behind some of the world's most revered whiskeys have come together to bring you something special, expertly distilled by 7th generation master distiller, fred no, and then refined by world-renowned chief blender, oshinui Fukuyo, f-u-k-u-y-o.
• 45:09
  Speaker 4: Fuku, fuku-yo, fuku-yo.
• 45:12
  Speaker 4: Okay, so there you go.
• 45:17
  Speaker 4: And Shinji.
• 45:18
  Speaker 4: Okay, so Fred and Freddie both have worked with Shinji and Allegiant is a marriage of east and west.
• 45:27
  Speaker 4: It is a celebration of the craftsmanship of kentucky bourbon, balanced with the artisan of japanese blending.
• 45:34
  Speaker 4: So they gave him um shinji they gave him kentucky bourbon and had him do the blending and he put it back into barrels and he thought that it would take three to five years to come out with the first batch batch.
• 46:12
  Speaker 4: And fred and freddie kind of snickered with that, um, when they were with shinji.
• 46:14
  Speaker 4: He basically wakes up every day.
• 46:15
  Speaker 4: He eats exactly the same thing for breakfast.
• 46:17
  Speaker 4: He then waits a specific time amount, clears his palate and he tastes from 9, 10 o'clock all the way to lunchtime.
• 46:31
  Speaker 4: It's the exact same thing for lunch and then tastes in the afternoon and then he might change what he eats for dinner because he goes home and whatever, but he consistently does this every single day because he believes he wants to set his palate perfectly.
• 46:52
  Speaker 4: So he's a renowned blender of Japanese whiskeys and whatnot.
• 46:58
  Speaker 4: So once they came up with it and they had it in these specific I believe it's a special cherry blossom barrel.
• 47:09
  Speaker 4: But let me just or they dropped.
• 47:11
  Speaker 4: Let me see, with Kentucky bourbon, balanced with the artistry of Japanese blending, from rich aromas of mature oak and lingering spice to the flavors of dried fruits pulled from wine and sherry casks, every sip of Legion is worth savoring and sharing.
• 47:33
  Speaker 4: But, a bold Kentucky bourbon by Master Fred no.
• 47:39
  Speaker 4: So once they put it in in a blend of refined by chief blender shinji.
• 47:48
  Speaker 4: So shinji did the blending and fred did the the distilling and he just thought it would take a little bit of time, but it was ready in about, as fred said, eight months in the kentucky heat.
• 48:04
  Speaker 4: He wasn't used to how you age it, you know what I mean.
• 48:07
  Speaker 4: And he put it in the casks and he's like, okay, we'll let it sit for two years and we'll test it.
• 48:13
  Speaker 4: And Fred's like, oh no, we won't.
• 48:15
  Speaker 4: So that was really cool.
• 48:18
  Speaker 4: So we just, um, uh, fred no, at the Kentucky bourbon festival we did an interview with him and that just went up on YouTube.
• 48:30
  Speaker 4: So everybody, check that out.
• 48:31
  Speaker 4: Who's watching on YouTube?
• 48:33
  Speaker 4: Check out the Fred Noe, you know, check that out.
• 48:37
  Speaker 4: And then also that is going to be on Roku.
• 48:42
  Speaker 4: I'm excited for the Roku thing we are going to be touring.
• 48:48
  Speaker 4: I already talked to Bo so I'm going to get tomorrow and this weekend our bus tour up and then sent so that Roku it could go on Roku.
• 49:00
  Speaker 4: And then I also talked to Kenny Fuller.
• 49:04
  Speaker 4: I called him up this week.
• 49:05
  Speaker 4: Kenny does such a great job with our theme song and he's willing to do all the background music I need for the videos where he produces those, and so we've got a team to go down to Kentucky and shoot some really good Roku.
• 49:23
  Speaker 4: Uh, you know, we can.
• 49:26
  Speaker 4: We can shoot some really good Roku footage and hopefully, if this goes well, uh, we will be the bourbon whiskey, because we like scotch, we like Japanese whiskey, we like bourbon, we just love all types of whiskeys.
• 49:44
  Speaker 4: There's a really good chance we're going to be traveling to shoot a lot of stuff.
• 49:51
  Speaker 4: I'm going to be getting an equipment upgrade soon, is what I've been told, so let's just see where it takes us right.
• 50:03
  Speaker 5: That's right.
• 50:04
  Speaker 4: It's funny because I've been doing doing a lot.
• 50:07
  Speaker 4: I appreciate you coming on tonight, nash I do.
• 50:12
  Speaker 5: I'm glad.
• 50:12
  Speaker 5: I'm glad I could like I say so did you do?
• 50:14
  Speaker 4: you have any legion?
• 50:16
  Speaker 5: yes, I do.
• 50:17
  Speaker 5: Uh, it's in there in the 700 bottles and all right.
• 50:24
  Speaker 4: So this is the combination of what happens when a Japanese whiskey company corporation buys an American bourbon corporation, and they do you know a combination collaboration, yeah, yeah.
• 50:43
  Speaker 5: And I'm going to pour a little.
• 50:44
  Speaker 5: No, Walker Walker mentioned earlier on here.
• 50:48
  Speaker 5: He commented this collaboration was with the Yamazaki Whiskey Company that was, you know, part of the Suntory.
• 51:00
  Speaker 5: Yeah, yeah, oh yeah, he's definitely Yamazaki Whiskey Company and I imagine the blender which Soji.
• 51:11
  Speaker 5: Delicately mentioned his name earlier.
• 51:17
  Speaker 5: He was like the blender and distiller there at Yamazaki.
• 51:26
  Speaker 4: So this bottle is the first bottle, this is the first batch.
• 51:30
  Speaker 4: Yeah, and the cool thing is, if you look at that legion bottle let me see if I can get that onto yeah you can see both the silhouette of fred no right there and then so.
• 51:45
  Speaker 4: So Fred, no right there, and then Soji right there.
• 51:51
  Speaker 4: So that was really cool.
• 51:53
  Speaker 4: Now they've done other.
• 51:56
  Speaker 5: they've kept this brand going A lot of people didn't realize that those silhouettes are there.
• 52:04
  Speaker 5: Yeah, I know, I look at that as like a big black wave or something you know, but I noticed that right off the bat with those silhouettes that were there.
• 52:13
  Speaker 4: Yeah, and it's like so it's really kind of a cool collaboration and you know, freddie's been over in Japan working with him and Fred went over initially.
• 52:27
  Speaker 4: When it comes to bringing American whiskey, then blended by the guy who makes Japanese whiskey, this really is good.
• 52:41
  Speaker 4: What do you got there?
• 52:42
  Speaker 4: Do you got 13-year Right?
• 52:44
  Speaker 5: Walker just commented that the bottle is similar similar to a baker's bottle.
• 52:49
  Speaker 5: So if you hold that back up, it is exactly.
• 52:54
  Speaker 5: Look at the top and everything same bottle, except steve.
• 52:59
  Speaker 5: That the top is is basically a wooden top instead of this uh sort of metal top.
• 53:06
  Speaker 5: The same bottle.
• 53:07
  Speaker 5: Yeah, same exact bottle.
• 53:09
  Speaker 4: Look at there yep, you see that I got them both up.
• 53:12
  Speaker 4: Yes, I do.
• 53:15
  Speaker 4: And oh, there you go, um, but I will say that, uh, then you're just talking about.
• 53:25
  Speaker 4: You initially poured Makers right, because they own Makers Mark.
• 53:33
  Speaker 4: And it's so bizarre because Bill Samuels and Fred Noe were neighbors and back in when 30, some years ago, when the kentucky bourbon festival started, they lived on the same block and makers mark from the 50s and whatever, and those two families have been, you know they, they basically have embraced hotel room uh during the k Bourbon Festival with Booker and drank with each other and they kind of went and shot some things and then tried to clean them and shove them down the toilet yeah, we'll keep that story to ourselves
• 54:22
  Speaker 4: well.
• 54:22
  Speaker 4: My favorite analogy is if you ever want to understand, it's like the reason why Texas does so well with the bourbon industry is if you ever watch the movie Giant and those oil industry people.
• 54:41
  Speaker 4: Bourbon is similar to what happened to the oil industry.
• 54:46
  Speaker 4: At one point it was worth nothing.
• 54:49
  Speaker 4: Then all of a sudden people started driving cars and then you watch that movie and you see the way the families act and they go and do things and although the whole time they're against each other, when they go and do things out in the world they're partners.
• 55:11
  Speaker 4: You know what I mean and it's just an amazing thing exactly how the bourbon industry although I don't think they compete quite as much I mean, but once again, you know oil in Texas there's just an endless amount.
• 55:27
  Speaker 4: It's the same thing.
• 55:29
  Speaker 5: Yeah, but it seemed like to me, uh, from what I've read and studied it, you know about the oil industry, there was, there was such a big competition between all the oil giants.
• 55:43
  Speaker 5: Okay, because they all wanted to control.
• 55:47
  Speaker 4: They all wanted to control their parts of the oil industry, but that was once the corporations.
• 55:54
  Speaker 4: The core is the whiskey industry no no, no, no.
• 55:58
  Speaker 4: The corporations wanted to do that.
• 56:01
  Speaker 4: That was that that.
• 56:02
  Speaker 4: But when giant was made, it was the individual.
• 56:08
  Speaker 4: You know companies.
• 56:09
  Speaker 4: Now, nobody did.
• 56:12
  Speaker 4: Nobody made a proclamation.
• 56:15
  Speaker 4: They didn't have a resolution in Congress saying that Texas oil only could.
• 56:21
  Speaker 4: The only place in the world you could get oil from is the United States.
• 56:29
  Speaker 5: No, that wasn't what I was getting at.
• 56:30
  Speaker 4: No, but I mean, mean, if that would have happened, the corporations wouldn't have been able to take over.
• 56:35
  Speaker 4: But now that the corporations all have purchased up all the oil in america, they've got it all in saudi arabia, they got it all everywhere, it's the corporations that are dueling, and you're right.
• 56:46
  Speaker 4: But when it comes to corporations buying up bourbon companies or bourbon distilleries, they have to keep it right there in Kentucky because it wouldn't make sense to move it any other place, because if you moved it to any other place you lose sales, because kentucky is bourbon and the rest of the country makes really good bourbon, and I'm not saying that.
• 57:21
  Speaker 4: But kentucky and bourbon go hand in hand overall number one.
• 57:25
  Speaker 4: But one of the things that's nice about the fact that the bourbon industry has these other distilleries all over the place is that these big conglomerates aren't buying them all up, although you know we'll talk the next time on Tuesday, we'll talk about Heaven Hill and what they've done and how they've stayed a family owned company.
• 57:48
  Speaker 4: They've stayed a family owned company, but they're still buying up now other bourbon companies from other States.
• 57:55
  Speaker 4: Uh, like, uh, like, uh, widow Jane.
• 58:00
  Speaker 4: So the last thing that we should share together is you got it, I got it, we got some bakers 13 right here.
• 58:08
  Speaker 5: What's your last thoughts on uh the high Biki?
• 58:11
  Speaker 5: Since you were finished it off, I finished the B.
• 58:12
  Speaker 5: Your last thoughts on uh the habiki?
• 58:12
  Speaker 4: since you were finishing it off, I finished the habiki and went on to the legency you want you didn't finish talking about your taste and your uh mouth feel and so japanese whiskey?
• 58:25
  Speaker 4: um, so it got a bad name.
• 58:27
  Speaker 4: So at one point they wanted to be scotch, right, and they did a lot of nefarious things and got a really bad name for lying and not following rules and whatnot.
• 58:44
  Speaker 4: But when it comes to Centauri, they are following rules.
• 58:48
  Speaker 4: So basically, japanese whiskey is similar to scotch.
• 58:54
  Speaker 4: One of the most famous Japanese distillers went to Scotland to learn how the Scottish did it and then brought that back and that's how Japanese whiskey started getting its name.
• 59:11
  Speaker 4: But Japanese whiskey in the 70s and 80s notoriously got a reputation for lying about what they were doing, you know.
• 59:22
  Speaker 4: And then they've spent all this time bringing their whiskey back to you know quality whiskey, because the rules allowed them to do this.
• 59:37
  Speaker 4: So here we go.
• 59:38
  Speaker 4: So Fresh Fruity, after sitting in there for I believe this is the second year after sitting in there, for I believe this is the second year it picks up a light smokiness, even less than even Johnny Walker Blue, but this hand painted bottle is actually spectacular the whiskey in it bottle is actually spectacular.
• 1:00:16
  Speaker 4: The whiskey in it is unique, but once again it lacks the body and the punch that I love from bourbon, because I'm sure, based off this, just like Irish whiskey and other, this seems like it's been aged in used barrels and I'm oh, let's just see.
• 1:00:39
  Speaker 4: Let's see if I know what I'm talking about.
• 1:00:42
  Speaker 4: There is some text on the back and then we're almost ready to go.
• 1:00:52
  Speaker 4: Hibiki was launched in 1989, a commemorative Suntory philosophy of living in harmony with people and nature.
• 1:01:09
  Speaker 4: The name Hibiki means resonance In Japanese Suntory Whiskey.
• 1:01:14
  Speaker 4: Hibiki resonates with the subtleties of nature infused by the 24 seasons of.
• 1:01:26
  Speaker 4: Japan traditional calendar and reflected in the 24 facets of its bottle design.
• 1:01:35
  Speaker 4: Hibiki is noble blend of innetah distilleries.
• 1:01:55
  Speaker 4: These whiskeys are meticulously blended to create a sense of wah and oneness with which unveils, okay, a oneness with it unveils a full orchestra of flavor and aroma.
• 1:02:14
  Speaker 4: The 2021 limited edition bottle design of Ibuki Japanese Harmony pays tribute to the Ryusei Aka 100 flowers of flowering water.
• 1:02:30
  Speaker 4: 100 Flowers of Flowering Water Design motif often featured in Japan's traditional art and ceremonial design.
• 1:02:39
  Speaker 4: The Ryusui Hayaka celebrates the harmony of the cynical passage of time, symbolized through ever-changing flow of water and blossoms of our 24 seasons.
• 1:02:55
  Speaker 4: Hibiki is embraced as an icon of Japanese luxury from the award-winning House of Suntory Whiskey.
• 1:03:03
  Speaker 4: That was painful.
• 1:03:08
  Speaker 5: Yeah, I was about to say do we need to bring on a translator?
• 1:03:11
  Speaker 5: That was seriously painful good job though.
• 1:03:18
  Speaker 5: Uh and uh terry dance uh watching, and uh, he said good stuff tonight and thanks us so um don says, show us how to smell a whiskey, all right, um.
• 1:03:31
  Speaker 4: And then we also have a person on from russia.
• 1:03:34
  Speaker 4: So so the great thing about this, this glass it's called a glen carrot, what fly and take okay, so that was on youtube and this glass actually can roll and spin it around and you can check out the how the whiskey flows down and the body of the whiskey that way.
• 1:03:59
  Speaker 4: But as far as the smell this glass, the whiskey sits in the bottom and as the aromas come up, they are basically brought closer together to allow you.
• 1:04:13
  Speaker 5: Funnel towards your nose.
• 1:04:14
  Speaker 5: The opening of the glass.
• 1:04:17
  Speaker 4: There you go.
• 1:04:17
  Speaker 4: So when you sniff I always sniff at the bottom, and this one I pick up fresh aromas of honey, a little bit of some sort of wood, not oak, but it's got a woody smell to it.
• 1:04:35
  Speaker 4: But then if you smell from the top, you pick up a floral, almost a soapy I would say lavender smell to it.
• 1:04:49
  Speaker 4: So when you're using, when you're trying to nose a whiskey, you definitely want to use the Glencairn glass.
• 1:04:57
  Speaker 4: It's perfect for nosing a whiskey.
• 1:04:59
  Speaker 4: There's other glasses, but this one I consider the best.
• 1:05:05
  Speaker 5: So let her know that she does have a predominant nostril that, uh, she might can smell better out of one nostril.
• 1:05:13
  Speaker 4: So using one yeah, yeah dawn, and it will switch from time to time.
• 1:05:19
  Speaker 4: So what you want to do is, when you start sniffing, sniff one nostril, sniff the other nostril.
• 1:05:29
  Speaker 4: Now my right nostril is the dominant, where I'm picking up the malt flavor of this particular whiskey because it's a single malt there's a little bit of fruity, I'd say like peachy.
• 1:05:50
  Speaker 4: But if I go off my non-dominant.
• 1:05:53
  Speaker 4: I don't pick up anything, so, but it will switch from time to time Sometimes.
• 1:06:02
  Speaker 4: Now I did pick up something there on my left nostril, definitely the peachy smell.
• 1:06:10
  Speaker 4: So it's just oh nash, my dominant nostril just switched right now.
• 1:06:21
  Speaker 4: It went from right to left, right to the left, right in the middle of right in the middle, right in the middle.
• 1:06:27
  Speaker 4: So there you go, it's just like you got it One of the nostrils will pick up all the smells and then the other one will be neutral.
• 1:06:37
  Speaker 4: There's nothing, but I just actually switched in the middle.
• 1:06:42
  Speaker 5: So that's really kind of cool, and Walker says be careful if you pour too generously, if you want to roll the glass, because you'll lose whiskey when you roll it too.
• 1:06:52
  Speaker 5: Yeah on the bar top.
• 1:06:58
  Speaker 4: This one, this bar top, has been spectacular I really love.
• 1:07:03
  Speaker 4: So this is reclaimed wood from a barn, reclaimed wood from a barn.
• 1:07:12
  Speaker 4: And Daniel, when he was Daniel Burton did this bar top for us and I.
• 1:07:22
  Speaker 4: You know it's funny because there's lots of pits and it's reclaimed woods and everything.
• 1:07:24
  Speaker 4: But when I look at it on the podcast it's spectacular, isn't?
• 1:07:30
  Speaker 4: It Doesn't?
• 1:07:31
  Speaker 5: it come across as just like the perfect I do have one question, uh, when you were reading, uh, the story about the habiki, yeah, am I to believe that that whiskey right there that you were drinking is a marriage from two different?
• 1:07:50
  Speaker 4: distilleries in Japan yes, 100%.
• 1:07:53
  Speaker 4: Wow, that's awesome yeah.
• 1:07:55
  Speaker 5: That's a pretty good blend to take.
• 1:07:57
  Speaker 5: Usually you have a blend of several different whiskeys from one distillery, but to take whiskeys from two different distilleries and blend them together, I think that's pretty cool.
• 1:08:13
  Speaker 4: Yeah, and then the master, the blender, is the same guy who's blending with.
• 1:08:24
  Speaker 5: On the Legion.
• 1:08:24
  Speaker 5: Yep, yeah, that's what we were talking about earlier.
• 1:08:29
  Speaker 5: That Walker had mentioned that he was from the Yamakuzi distillery.
• 1:08:36
  Speaker 5: All right, so hey, wait, they wanted to have a pour of the Jim Beam Bakers 13.
• 1:08:48
  Speaker 4: Let's finish that up.
• 1:08:50
  Speaker 5: Jim Beam Glencairn.
• 1:08:51
  Speaker 5: I mean this is a fresh crack.
• 1:08:56
  Speaker 5: I just had to take the seal off of this bottle.
• 1:08:59
  Speaker 4: I got.
• 1:09:00
  Speaker 4: I'm not.
• 1:09:01
  Speaker 4: I got two last year.
• 1:09:02
  Speaker 4: And look at this good too, because one of mine is signed yeah, one of mine signed too.
• 1:09:10
  Speaker 4: I had cracked this because and that's why I got this one, because this one wasn't so also we might consider doing campari, which is uh, I'm gonna try that the 15 year russell's reserve.
• 1:09:28
  Speaker 4: I I don't know how you get it, but somehow we got to get it.
• 1:09:33
  Speaker 5: I've been looking at it.
• 1:09:34
  Speaker 5: Oh my God, people are going nuts on secondary.
• 1:09:38
  Speaker 5: I just saw one on secondary and the guy wanted $500 on secondary.
• 1:09:44
  Speaker 4: That's within the Nash secondary range.
• 1:09:54
  Speaker 5: But if I was going to spend $500 for a secondary bottle, I would go get a bottle of Happy 12-Year, because that's what.
• 1:10:07
  Speaker 5: I pay for it.
• 1:10:07
  Speaker 5: Okay, if I have to buy a secondary in which, every now and then, if I cannot pick one up, you know, at a reasonable rate I've got to replenish Sherry's special bourbon.
• 1:10:21
  Speaker 5: I've got to keep the wife happy.
• 1:10:24
  Speaker 4: You've got to keep the tiny happy too.
• 1:10:26
  Speaker 4: There's that too, anyways.
• 1:10:29
  Speaker 5: I know because I shipped you up a couple of samples out of her bottle.
• 1:10:33
  Speaker 5: Yes, you have.
• 1:10:34
  Speaker 4: And I still have them ready to go.
• 1:10:36
  Speaker 4: But I will say I heard about Michter's shanks and Bombergers.
• 1:10:44
  Speaker 4: This year it's a special release and I've been working hard to see when that's going to release here in Ohio because I'm all in on both of them.
• 1:10:55
  Speaker 4: Got to figure it out.
• 1:10:59
  Speaker 5: Yeah, because I don't think I have any backup bottles.
• 1:11:03
  Speaker 5: What I got on the shelf is what I got and I think I just opened up the last two bottles of each and I've got probably three-quarters of a bottle of the Bomb Burgers and three-quarters of a bottle of the Sheets.
• 1:11:17
  Speaker 4: Thank you, jamie, about the bar top.
• 1:11:19
  Speaker 4: You can also move the glass around your nose, yeah.
• 1:11:27
  Speaker 4: And then Walker was talking about how to use a glen karen and do the sniffing, and, uh, definitely, now, we both.
• 1:11:36
  Speaker 4: I've got this right here, right here, everybody.
• 1:11:40
  Speaker 4: Uh, on man, youtube just goes crazy.
• 1:11:47
  Speaker 4: So, oh, what is that smell?
• 1:11:52
  Speaker 4: Okay, so what's the nose?
• 1:11:54
  Speaker 4: Okay, oh, cherry, is there cherry?
• 1:12:00
  Speaker 4: It's cherry.
• 1:12:03
  Speaker 4: There's a vanilla like a cherry vanilla coke, like a cherry vanilla Coke.
• 1:12:11
  Speaker 4: Yep.
• 1:12:16
  Speaker 5: That's delicious.
• 1:12:17
  Speaker 5: Oh my gosh, yeah that's cherry vanilla Coke all day.
• 1:12:26
  Speaker 4: So I still have an original bottle Back there of Baker's 7 before it went to single barrel, which was my wife's, one of Roxy's favorite bottles Baker's 7.
• 1:12:47
  Speaker 4: I would buy that for her left and right, even when they updated it, if I could find a bottle of Baker's 7.
• 1:12:51
  Speaker 4: I would buy that for her left and right, even when they updated it, if I could find a bottle of Baker's 7.
• 1:12:55
  Speaker 5: You mean the wax top?
• 1:12:56
  Speaker 4: Yeah, I have that back there.
• 1:13:01
  Speaker 5: I got one in there on my shelf.
• 1:13:03
  Speaker 5: It's up there on the top shelf.
• 1:13:05
  Speaker 4: But they're so spectacular in how they drink.
• 1:13:12
  Speaker 5: Yes, and that's why that one's still sitting there unopened.
• 1:13:16
  Speaker 5: Well, mine's open.
• 1:13:18
  Speaker 4: I've got two Baker 7 single barrels open, one's an 8, one's a 7.
• 1:13:25
  Speaker 4: Those are good.
• 1:13:26
  Speaker 4: I've got the Baker 7 and then the Baker's 13.
• 1:13:29
  Speaker 4: But last year's Baker's 13 opened for a little bit.
• 1:13:34
  Speaker 4: Now it's drinking really like it's behaving like the 7, with a really nice oak finish.
• 1:13:48
  Speaker 5: Oh, that's so good.
• 1:13:53
  Speaker 4: Spectacular.
• 1:13:55
  Speaker 5: We could share this pour together, brother Cheers.
• 1:13:58
  Speaker 4: So Dawn says Glenn Caron, learn a new thing, thank you.
• 1:14:02
  Speaker 4: So it's really cool on Facebook to pick up I mean YouTube to pick up people and all these new people and the lives on that have been going.
• 1:14:14
  Speaker 4: Now I mean honestly To do this, this live on Facebook with the, with the horizontal format.
• 1:14:23
  Speaker 4: I think it looks spectacular.
• 1:14:24
  Speaker 4: You know what I mean On Zoom, but YouTube wants 100 percent this to go on your phone vertically.
• 1:14:33
  Speaker 4: If I do it horizontally, it looks great.
• 1:14:38
  Speaker 4: It looks good on the tv.
• 1:14:39
  Speaker 4: I mean, if I do it vertically, you watch it on tv.
• 1:14:43
  Speaker 4: It's, it's dumb, but that's not where the views are, it, it's on the phone.
• 1:14:50
  Speaker 4: So we've gone horizontal and it's made all the difference in the world.
• 1:14:56
  Speaker 4: As far as I, I'm, I'm still looking for that first long video.
• 1:15:02
  Speaker 4: There's long videos, the shorts aren't a problem.
• 1:15:05
  Speaker 4: We've had millions.
• 1:15:07
  Speaker 4: I mean there's one short that short of me filling up the bottle still is, I think it's at like 17.5 million views and every day, wow, it gets two to three thousand views an hour.
• 1:15:22
  Speaker 4: It just keeps going and going.
• 1:15:24
  Speaker 4: It's like the energizer battery, which one was that the one where I feel the barrel and then give CT the finger I don't know why.
• 1:15:36
  Speaker 4: And then when we did the barrel pick me and CT did the barrel pick at Bluegrass there's one that just keeps going, but that's like 4.7 million.
• 1:15:49
  Speaker 4: I'm not like complaining, but that's like 4.7 million, I'm not like complaining.
• 1:15:52
  Speaker 4: I mean, hannah holds the record on Facebook Reels for 32.6 million views.
• 1:16:07
  Speaker 4: Walker says he's going to bring some Bankers 13 for the bus.
• 1:16:08
  Speaker 4: That would be great, walker.
• 1:16:10
  Speaker 4: And then also know, walker, that there we're gonna be when we pick up this.
• 1:16:14
  Speaker 4: Uh, I'm looking at july 20th to go get the barrel picks.
• 1:16:20
  Speaker 4: Hopefully everything will be ready and going and I'm probably gonna need you a little bit, uh, to pick up some of the slack.
• 1:16:30
  Speaker 4: It was good sales and everything, but I might need a little bit more and I will 100% work on, once we got it, how it sells.
• 1:16:44
  Speaker 4: It'll be a lot easier to sell.
• 1:16:46
  Speaker 4: I think even Super Nash will be able to sell some of it.
• 1:16:49
  Speaker 4: So I mean that that pick, nash, is historic.
• 1:16:56
  Speaker 4: It's the last barrel pick that alan bishop did at the spirit of french lick yeah he, he showed me barrels.
• 1:17:09
  Speaker 4: I wish I would have.
• 1:17:10
  Speaker 4: I mean, honestly, there's a barrel there.
• 1:17:16
  Speaker 5: I knew some barrels being hid back there.
• 1:17:20
  Speaker 4: Well, I'm telling you what we tasted.
• 1:17:21
  Speaker 4: I'm telling you what we tasted on the Lee Sinclair that was distilled initially in 2015, and now, nine years old, it tasted so good.
• 1:17:38
  Speaker 4: It's just getting older and older.
• 1:17:43
  Speaker 5: Speaking of Lee W Sinclair when I get back from Hawaii, because finally I just got my house finished up and it looks spectacular.
• 1:17:57
  Speaker 5: All the vinyl side and everything.
• 1:18:01
  Speaker 5: You're kidding.
• 1:18:01
  Speaker 5: Just got finished up Tuesday.
• 1:18:06
  Speaker 4: No more bees nest in the gutters.
• 1:18:09
  Speaker 5: No, it's all gone.
• 1:18:11
  Speaker 5: There are no gutters right.
• 1:18:12
  Speaker 5: No, it's all gone.
• 1:18:14
  Speaker 5: There are no gutters right now.
• 1:18:14
  Speaker 5: It's all there's.
• 1:18:16
  Speaker 5: No, it's beautiful, all vinyl sided, everything's covered.
• 1:18:20
  Speaker 5: It's spectacular.
• 1:18:22
  Speaker 5: All that's done Like I say two or three things that I had going on is all completed and all.
• 1:18:38
  Speaker 5: No, worries, no more.
• 1:18:38
  Speaker 5: That trailer went out of here Wednesday evening finally, or, I know, tuesday evening.
• 1:18:43
  Speaker 5: You know the food trailer I've had sitting in here for three weeks Yep, couldn't get parts for, so I had to go to the beach.
• 1:18:50
  Speaker 5: Three weeks yep, couldn't get parts for, so I had to go to the beach, so anyway, uh, that's all gone, paid for, so anyway no more beach trips.
• 1:19:02
  Speaker 4: Yeah, waka kiki beach, no, no, no, that's hawaii, that's not.
• 1:19:07
  Speaker 4: Yeah, that's not a beach trip, that's not a beach trip, To be honest.
• 1:19:12
  Speaker 5: yeah, after I get back mid to late July, I got to go down there because I got two jobs, three jobs yeah but, you need to get to Spirit of French Lick on July 20th you got to see if you can make that happen, you got to be there, Nash, for that pickup.
• 1:19:36
  Speaker 5: I just told you I had three jobs that already approved.
• 1:19:39
  Speaker 5: All the invoices are all approved.
• 1:19:43
  Speaker 4: I'm sorry, then I'll just have to leave you out of all that fun.
• 1:19:46
  Speaker 4: There's a barrel, there's the Lilly and Sinclair barrel.
• 1:19:53
  Speaker 5: Do you remember when Alan wrote me the recipe for Lee W Sinclair on a napkin?
• 1:20:00
  Speaker 4: Yep.
• 1:20:03
  Speaker 5: I'm going to run that recipe and distill that recipe and barrel it.
• 1:20:10
  Speaker 4: Why don't you, when you run that recipe, invite Amanda Bryant to come up and help you?
• 1:20:23
  Speaker 5: She's so busy, oh no, honestly, with what she's got going on.
• 1:20:30
  Speaker 4: You need to ask her because that's the kind of shit she'll do.
• 1:20:37
  Speaker 5: But I've got all the grains and everything setting out here.
• 1:20:41
  Speaker 5: I've got it all set and ready.
• 1:20:43
  Speaker 5: All I got to do is grind it, mash it in.
• 1:20:46
  Speaker 5: But I'm not going to mash it in until right after I come back from Hawaii.
• 1:20:51
  Speaker 5: All right.
• 1:20:56
  Speaker 4: What a podcast.
• 1:20:59
  Speaker 5: Awesome man oh that.
• 1:21:03
  Speaker 5: Century Global Spirits and Heaven's Door.
• 1:21:07
  Speaker 4: Heaven's Door by Bob Dylan.
• 1:21:08
  Speaker 4: Heaven's Door, heaven's Door by Bob Dylan.
• 1:21:10
  Speaker 4: He's pushed this to the place it needs to go.
• 1:21:22
  Speaker 4: At first, I didn't, you know, it was put it this way.
• 1:21:25
  Speaker 4: Out of all the celebrity bourbons out there and all the celebrity stuff, legitimately, I think kevin's door is number one.
• 1:21:36
  Speaker 4: He's got the bottle design, he's got the label design, he's got the whiskey coming from the right place and he's starting to.
• 1:21:45
  Speaker 4: He's got a master distiller from barton's with two stills now producing whiskey that he's making.
• 1:21:56
  Speaker 4: You know most of those guys, they, you know even peyton manning with, uh, something, what, what, what is it cove, hidden cove, or whatever cove?
• 1:22:06
  Speaker 4: Or I, I?
• 1:22:08
  Speaker 4: He did his first, they did their first thing.
• 1:22:10
  Speaker 4: Where's the second round, right?
• 1:22:12
  Speaker 4: So I just think that.
• 1:22:18
  Speaker 5: Well, a lot of them, you know.
• 1:22:20
  Speaker 5: They see it, as you know, just a step in.
• 1:22:23
  Speaker 5: It's like a step in and step out, you know?
• 1:22:26
  Speaker 5: Yeah, but Bob Dylan, like I say, he's put his both feet in the water and and he's floating, floating, his cruise ship right along.
• 1:22:37
  Speaker 5: There's Walker, walker.
• 1:22:40
  Speaker 5: Sweetens.
• 1:22:41
  Speaker 4: Cove, it's Sweetens Cove, sweetens Cove.
• 1:22:45
  Speaker 4: There you go.
• 1:22:46
  Speaker 4: All right, everybody.
• 1:22:47
  Speaker 4: Thanks for watching tonight.
• 1:22:49
  Speaker 4: Thanks for coming on, super Nash, I appreciate it.
• 1:22:53
  Speaker 5: YouTube Live Facebook Live.
• 1:22:54
  Speaker 5: We all appreciate you watching and tuning in to this Crazy guys just sitting here talking about whiskey and the industry itself.
• 1:23:04
  Speaker 5: Anytime we get a chance to hang out with you all we have a blast.
• 1:23:10
  Speaker 4: Yes, 100% for sure.
• 1:23:12
  Speaker 4: Uh, thank you.
• 1:23:14
  Speaker 4: You know, youtube live.
• 1:23:16
  Speaker 4: Uh, there was a lot of people were monitoring that, so hopefully we pick up a you know a couple more people to to watch what we're doing.
• 1:23:25
  Speaker 4: And, uh, it's just, uh, the sky's the limit, right, all right, everybody.
• 1:23:32
  Speaker 4: Wwwscotchiebourbonboyscom for all things scotchy bourbon boys.
• 1:23:37
  Speaker 4: Check us out there.
• 1:23:38
  Speaker 4: And then also check us out on instagram, facebook, youtube and x, and then all the major podcast formats apple, iheart, spotify, pandora, iheart, spotify, pandora, amazon.
• 1:23:53
  Speaker 4: If you're listening, we're there.
• 1:23:56
  Speaker 4: And then remember, good bourbon equals good times and good friends.
• 1:24:02
  Speaker 4: Make sure you drink responsibly.
• 1:24:06
  Speaker 4: Don't drink and drive and live your life dangerously.
• 1:24:11
  Speaker 5: Adventurously.
• 1:24:11
  Speaker 5: Don't drink and drive and live.
• 1:24:12
  Speaker 2: Go ahead, live your life dangerously, adventurously, adventurously dangerously and little steve-o's going to take us out oh, oh, show me the way to the next whiskey bar.
• 1:24:40
  Speaker 2: Oh don't ask why, oh don't ask why.
• 1:24:45
  Speaker 2: Show me the way to the next whiskey bar.
• 1:24:51
  Speaker 2: Oh don't ask why.
• 1:24:54
  Speaker 2: Oh, don't ask why.
• 1:24:56
  Speaker 2: For if we don't find the next whiskey bar, I tell you we must die.
• 1:25:06
  Speaker 2: I tell you we must die.
• 1:25:07
  Speaker 2: I tell you.
• 1:25:09
  Speaker 2: I tell you, I tell you we must die.