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From Prohibition To The Bourbon Boom: Craft, Culture, And Dark Arts · The Scotchy Bourbon Boys

• 0:58
  SPEAKER_08: I'm here to tell you about Whiskey Thief Distilling Company and their newly open tasting world.
• 1:04
  SPEAKER_08: Whether you are up for a farm the glass distilling experience on the three boys or Kentucky or an out-of-this world tasting experience in new liquid, you won't be disappointed.
• 1:16
  SPEAKER_08: At both locations, their barrel bits all day, every day, are like none other.
• 1:22
  SPEAKER_08: Each location features tastings with five barrels, each featuring their pot distilled bourbons and rockets.
• 1:29
  SPEAKER_08: Once the barrels have been cleaned and tasted, you can make a selection and fill your own bottle.
• 1:36
  SPEAKER_08: A day at Whiskey Teeth with their friendly staff and ownership will ensure you many good times with good friends and family.
• 1:43
  SPEAKER_08: Remember to always drink responsibly, never drink and drive, and live your life unconscious and unfiltered.
• 3:14
  SPEAKER_09: Super Nash is in the house.
• 3:15
  SPEAKER_09: Look at that.
• 3:16
  SPEAKER_09: He just popped up right on the screen for all you YouTube watchers.
• 3:20
  SPEAKER_09: And yeah, he's already there on Facebook.
• 3:23
  SPEAKER_09: But welcome, welcome to another podcast.
• 3:26
  SPEAKER_09: This just seems to be whipping by, whipping by, wouldn't you say?
• 3:31
  SPEAKER_09: And we got Tiny Tiny in the studio.
• 3:33
  SPEAKER_09: Yes, we do.
• 3:34
  SPEAKER_09: Here at the Scotchy Bourbon Boys Studios.
• 3:36
  SPEAKER_09: You guys on YouTube got a little tour.
• 3:39
  SPEAKER_09: It's like the it's all cleaned up, it's completely cleaned up, and it's kind of cool.
• 3:45
  SPEAKER_09: All the bottles have been organized and everything.
• 3:48
  SPEAKER_09: So, and I know where everything is.
• 3:50
  SPEAKER_09: It's funny because when you go through your collection, right, and you do a lot of organizing and resetting up the studios.
• 3:58
  SPEAKER_09: One of the things is that I was able to turn the the stand for for the TV, for the second monitor, my second monitor, so that we can have guests and whatnot.
• 4:10
  SPEAKER_09: And it's more like, what would you say, like an ESPN guest.
• 4:13
  SPEAKER_09: You're an ESPN guest.
• 4:14
  SPEAKER_09: I still haven't mastered both.
• 4:18
  SPEAKER_09: What I would love to do is basically figure out how to turn that Zoom meeting where I have my own graphics.
• 4:25
  SPEAKER_09: I haven't figured that one out.
• 4:26
  SPEAKER_09: I gotta have, I should, I should just put knobs on that, wouldn't you say?
• 4:32
  SPEAKER_09: Yeah.
• 4:33
  SPEAKER_09: Just put knobs on it, give him the thing for Zoom and have him just set up the graphics so that it's you know our graphics instead of the Zoom graphics.
• 4:42
  SPEAKER_09: But at the same time, you know, tonight we're gonna be doing the history of bourbon part two, which we did part one last week, Tuesday.
• 4:52
  SPEAKER_09: And here we are, or actually last week Thursday, and here we are this week Thursday, just one week away from Thanksgiving.
• 5:00
  SPEAKER_09: Isn't it crazy how fast stuff is going?
• 5:05
  SPEAKER_07: I mean, it's just going fast.
• 5:08
  SPEAKER_07: Too fast.
• 5:09
  SPEAKER_07: Yeah, this whole year has gone by fast, and so much fun this year.
• 5:14
  SPEAKER_07: Just can't tell you.
• 5:16
  SPEAKER_09: Yeah, it's been a great year, and there's just so much to do, and there's so much coming up.
• 5:20
  SPEAKER_09: Our Christmas party is coming up December 12th at Jirvasi.
• 5:25
  SPEAKER_09: Today we booked.
• 5:26
  SPEAKER_09: This is the first year that we officially booked in and reserved the room.
• 5:31
  SPEAKER_09: It's always been reserved for us, but this year they're kind of doing it more professional.
• 5:35
  SPEAKER_09: So we have the room, it's all been all the details have been worked out.
• 5:41
  SPEAKER_09: We're gonna be, you know, the the the food has been ordered.
• 5:45
  SPEAKER_07: Oh my gosh.
• 5:47
  SPEAKER_07: Did you do you did you order a whole smoked hog and stuff like that?
• 5:51
  SPEAKER_07: No, uh it's overdoors.
• 5:53
  SPEAKER_09: It's seven o'clock.
• 5:54
  SPEAKER_09: It starts at seven o'clock.
• 5:56
  SPEAKER_09: Oh, okay.
• 5:57
  SPEAKER_09: But but you know, that that part is, but that is uh Friday, December 12th.
• 6:04
  SPEAKER_09: Everybody who's hearing that, it's uh it's at Jarvasi, the still house at Javasi, fantastic grounds, decorated beautifully for the Christmas holiday.
• 6:13
  SPEAKER_09: And last year it was off the off the charts.
• 6:16
  SPEAKER_09: I'm gonna start pushing.
• 6:18
  SPEAKER_07: Don't forget bourbon claws will be there giving away some presents.
• 6:22
  SPEAKER_09: Yeah, we've got our bourbon and whiskey presents.
• 6:24
  SPEAKER_09: We got our giveaways and you know, the overall fun thing that we do.
• 6:29
  SPEAKER_09: There's bourbon balls.
• 6:31
  SPEAKER_09: We me and Roxy are getting close to starting the holiday.
• 6:35
  SPEAKER_09: Bourbon balls.
• 6:37
  SPEAKER_09: We're actually getting our feet under and able to do some things.
• 6:40
  SPEAKER_09: So, some things that we've been putting off, you know, and one of the things is going to be updating the website.
• 6:45
  SPEAKER_09: I can't wait to do that.
• 6:47
  SPEAKER_09: Because ChatGPT will be working hard and heavy writing the the new the new copy for the website.
• 6:56
  SPEAKER_09: It it writes it's amazing.
• 7:01
  SPEAKER_09: Yeah, and it'll actually do it.
• 7:02
  SPEAKER_09: It's just crazy what what what you can do today.
• 7:05
  SPEAKER_09: And so, anyways, remember remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
• 7:12
  SPEAKER_09: We've got our Glenn Carings there and our t-shirts.
• 7:15
  SPEAKER_09: I'm wearing a Scotchy Bourbon Boys t-shirt tonight.
• 7:19
  SPEAKER_09: And if you want one of those, give me a give me, you can contact me direct or order it right off the website.
• 7:25
  SPEAKER_09: And then remember, we're on Facebook, Instagram, YouTube, X, and now on TikTok, along with iHeartRadio, Spotify, and Apple Music, Apple Podcasts.
• 7:39
  SPEAKER_09: Uh check us out on all those formats.
• 7:43
  SPEAKER_09: Uh, and no mat no matter whether you listen to us or you watch us, make sure that you comment and subscribe, but also become a member and leave us some really good feedback.
• 7:55
  SPEAKER_09: If you could do one of those four things, we would greatly appreciate it.
• 7:59
  SPEAKER_09: Absolutely.
• 8:00
  SPEAKER_09: We love what's all of our fans and you know, and everything that's been going on.
• 8:04
  SPEAKER_09: And so it's been just a fantastic ride, and we couldn't do it without you guys, and we really appreciate everybody.
• 8:14
  SPEAKER_07: Yes.
• 8:16
  SPEAKER_07: I'll tell you what, the fans, this is what does it for me, and uh, and I'll that's why I like Christmas time because I like to give back and all, and so make sure you try to come down to the party.
• 8:28
  SPEAKER_07: And even if you don't, we are gonna be having a giveaway, the 12 days of Christmas, which is coming up.
• 8:35
  SPEAKER_07: We'll be giving details a little bit later on, very, very soon, probably next week.
• 8:41
  SPEAKER_07: We can get the details down on how you can enter that giveaway because there are gonna be some 12 samples for 12 days of Christmas, and actually on the 12th day, there will be a bottle giving away.
• 8:56
  SPEAKER_07: And so we'll let you know a little bit more about that.
• 8:59
  SPEAKER_07: But you got to tune in to the Scotchy River Boys, become a member, subscribe, and and then enter into the giveaway.
• 9:07
  SPEAKER_09: Yep.
• 9:08
  SPEAKER_09: Yes, we definitely.
• 9:10
  SPEAKER_09: I remember when we did our old Carter giveaway, our subscribers.
• 9:16
  SPEAKER_09: I think we tried to get to 500 subscribers at the time.
• 9:20
  SPEAKER_09: I think we were like when we did it, we were at like 375, 375 subscribers on YouTube.
• 9:28
  SPEAKER_09: And we tried to get it up to 500.
• 9:30
  SPEAKER_09: I think we got it to like 495, but that was what happened on the and we thought that was good.
• 9:35
  SPEAKER_09: Now we're at 76,000 subscribers, so that's that's that was a while ago.
• 9:41
  SPEAKER_09: So this should be a pretty fun 12 days of Christmas, and it's gonna be wild.
• 9:46
  SPEAKER_09: So eat looking forward to a lot of a lot of fun.
• 9:53
  SPEAKER_07: Just to give you a little hint, too, that 12 days is gonna be bourbons and whiskies from Christmas past and Christmas present, and then the one bottle from the Christmas future.
• 10:09
  SPEAKER_09: Yep, that's some crazy, crazy stuff that you're doing there.
• 10:13
  SPEAKER_07: Oh, yeah.
• 10:14
  SPEAKER_09: I think you I think you should what I think all those podcasts during the 12 days of Christmas, you should have to dress up.
• 10:21
  SPEAKER_09: You should be dressing up as each character from I think I think you need to dress up for those, those, that, those, two, that Tuesday and Thursday before.
• 10:31
  SPEAKER_09: So the Tuesday, the Thursday, and the Tuesday, and then you'll be up here for the Thursday.
• 10:36
  SPEAKER_07: As long as you do the one day when when I have when the character is tiny Tim.
• 10:46
  SPEAKER_09: God bless us everyone.
• 10:49
  SPEAKER_09: Anyways, I can do that.
• 10:51
  SPEAKER_09: I can do that.
• 10:52
  SPEAKER_09: So Matt's on.
• 10:54
  SPEAKER_09: All right, he's sipping on the armanac, but let's uh let's see what we got as far as let's just last time.
• 11:02
  SPEAKER_09: Are we gonna do our sponsors?
• 11:05
  SPEAKER_09: Yeah, we could do our sponsors.
• 11:06
  SPEAKER_09: Yeah, let's go through and do our sponsors.
• 11:09
  SPEAKER_09: We've got the Whiskey Thief Distilling Company in Frankfurt, Kentucky, and also in the new Louisville area with their new tasting room.
• 11:17
  SPEAKER_09: But their main distillery is on Three Boys Farms, about 15 minutes away from Buffalo Trace.
• 11:24
  SPEAKER_09: It's a must, it's a barrel pick all day, every day for the price of admission.
• 11:28
  SPEAKER_09: You come in, taste from five different barrels, meet the great staff that they have, and then if you like one of those barrels, you can, or if you like two, you can with the whiskey thief and everything bottle your own.
• 11:42
  SPEAKER_09: You can do 375s, you can do 750s.
• 11:46
  SPEAKER_09: It's a fantastic experience for everybody.
• 11:49
  SPEAKER_09: Make sure you check out Whiskey Thief Distilling Company in Frankfurt and New Lou Louisville, Kentucky.
• 11:57
  SPEAKER_09: Then we have the Middle West Spirits.
• 12:00
  SPEAKER_09: Ryan Lang just built a 72,000 square foot distillery complementary to his craft distillery in Columbus, Ohio.
• 12:11
  SPEAKER_09: But you can still do tours and taste things at the craft distillery, so check it out and then stay for the service bar restaurant.
• 12:18
  SPEAKER_09: Some fantastic, fine dining there.
• 12:22
  SPEAKER_09: But also that 72,000 square foot distillery has been going for about 18, I believe I want to say March was a year.
• 12:30
  SPEAKER_09: So we're like 18 April, May, June, July, August, September, October, November.
• 12:35
  SPEAKER_09: No, we're about 20 months.
• 12:36
  SPEAKER_09: So we're getting in there, and he's been making and producing, and we're trying to get down and get together, but he has a been a busy man.
• 12:44
  SPEAKER_09: But Middle West Spirits and their Michelone brand of right now, the calf strengths are out on the shelves with the pumpernickel rye, the four-grain weeded bourbon, and the wheat whiskey.
• 12:59
  SPEAKER_09: All fantastic.
• 13:00
  SPEAKER_09: You gotta try it, you gotta get there and make sure that this is on your shelf.
• 13:07
  SPEAKER_09: Then we also have the William Dalton or the Spirit of French lick in French Lick Indiana.
• 13:13
  SPEAKER_09: They have their line of William Dalton wheat uh wheat wheated bourbon.
• 13:19
  SPEAKER_09: They've got their Maddie Gladden and their Lee Sinclair, which the Maddie Gladden and but is their regular bourbon, and their Lee W.
• 13:28
  SPEAKER_09: Sinclair is their high rye, along with their Solomon Scott brand rye.
• 13:33
  SPEAKER_09: Alan Bishop was the master distiller there, but his whiskey's still there.
• 13:37
  SPEAKER_09: So if you're in the area of the spirit of in French Lick, Indiana, which a lot of people are because it was it's known for a lot more things than the winery and the distillery there, check it out and stop in.
• 13:51
  SPEAKER_07: Tell them Absolutely, because also too at the Spirits of French lick there.
• 13:56
  SPEAKER_07: They also have a winery, which they do a lot of their own wines there.
• 14:00
  SPEAKER_07: But they also have a restaurant there, too.
• 14:03
  SPEAKER_07: So if your significant other doesn't like bourbon and whiskey and likes wine, they can go there and have a good time and enjoy some great sippings and tastings of their wines that they have.
• 14:14
  SPEAKER_07: And then also to the restaurant, and they got some good food there too.
• 14:18
  SPEAKER_09: Then also Alan Bishop, who is now the master distiller at the old Olmstead distillery on Potoka Lake, about half hour toward Louisville from the Spirit of French Lick.
• 14:32
  SPEAKER_09: Stop by, see Alan Jolie when you're around.
• 14:36
  SPEAKER_09: And then also Alan Bishop has One Piece of the Time Distilling Institute on YouTube where he answers questions and gives distilling information out.
• 14:49
  SPEAKER_09: And it's fantastic whether you're a home distiller or a commercial distiller, he's got the answers for you.
• 14:55
  SPEAKER_09: Check out One Piece at a time distilling institute, but then make sure you check out if you have ghosts, you have everything.
• 15:02
  SPEAKER_09: It takes the best of both spirits worlds, the spirits industry and the spiritual realm, and combines them to make a podcast that's unlike any other.
• 15:15
  SPEAKER_09: And he does a great job.
• 15:17
  SPEAKER_09: So there we go.
• 15:18
  SPEAKER_09: There's our sponsors.
• 15:19
  SPEAKER_09: All right.
• 15:20
  SPEAKER_09: I got it all in.
• 15:22
  SPEAKER_07: Yes, you did.
• 15:24
  SPEAKER_07: Didn't even give me a chance to hardly get a word, and I had to jump in there.
• 15:27
  SPEAKER_09: Yeah, you did.
• 15:29
  SPEAKER_09: So Lucas Klein says on the dark arts.
• 15:32
  SPEAKER_09: So is the Mizanara, is it pretty good?
• 15:34
  SPEAKER_09: Just joined.
• 15:35
  SPEAKER_09: Apologies.
• 15:36
  SPEAKER_09: And yes, the Mizanara is fantastic.
• 15:38
  SPEAKER_09: I was actually gonna pick that up.
• 15:39
  SPEAKER_09: That's on the shelves right now in the state of Ohio.
• 15:42
  SPEAKER_09: Most of the time you walk into any liquor store, you can pick up that Mizanara, and that is a deal.
• 15:49
  SPEAKER_09: I mean, it's it's reasonably priced and it's really good.
• 15:52
  SPEAKER_09: But he's Lucas is doing he's right now starting with the barely legal version, and it's awesome.
• 15:59
  SPEAKER_09: And and everything that Macaulay's done is pretty good.
• 16:04
  SPEAKER_09: All right, so let's just real quick go over the history of bourbon part two.
• 16:10
  SPEAKER_09: Let's see, I got this.
• 16:13
  SPEAKER_09: So we left we left off with prohibition last time.
• 16:16
  SPEAKER_09: We didn't cover a lot of prohibition, but we were in prohibition, you know, and the I've got so many different types of things, you know.
• 16:26
  SPEAKER_09: We went from explaining in colonial America why they stuck everybody came over, brought their stills and everything, and then they started taxing the whiskey.
• 16:39
  SPEAKER_09: But then there was the whiskey rebellion because most people were having to pay money and they weren't getting money, they were trading and bartering.
• 16:46
  SPEAKER_09: And then you got the Bottled in Bond Act, then the that once once that late 1800s bottled and bond act happened, whiskey started expanding because you could start to count on it being the quality being there when you bought it.
• 17:03
  SPEAKER_09: And then we went to the prohibition, and we covered that a little bit, whereas the one of the reasons what happened in Prohibition in and is that the whiskey production was stopped, and there was some medicinal and that was from 1920 to 1933.
• 17:24
  SPEAKER_09: Yep, and it pretty much coincides with running out of whiskey, you know.
• 17:31
  SPEAKER_09: 1920 is when it went out, and they pretty much drank it all between 1920 and 1933.
• 17:38
  SPEAKER_09: That's 13 years later.
• 17:39
  SPEAKER_09: Now there was a couple distilleries making medicinal bourbon still, but you know, if you read about Remus, Remus was basically raiding all the warehouses in Kentucky and moving that off because nobody uh the Volstead Act was an amendment to the Constitution, it's the only amendment to be repealed ever.
• 18:07
  SPEAKER_09: The 21st Amendment.
• 18:09
  SPEAKER_09: Yep, and and they didn't think it was going to be repealed.
• 18:12
  SPEAKER_09: But what started to happen is as the whiskey production wasn't happening, well, then the farmers were suffering because their crops, they didn't, they they weren't making as money much money off their crops, they weren't selling corn and wheat that was used to make whiskey.
• 18:28
  SPEAKER_09: We still aren't making as much whiskey as we were back then at the time.
• 18:33
  SPEAKER_09: And we're making a damn lot of whiskey right now as far as production.
• 18:36
  SPEAKER_09: We're getting close.
• 18:37
  SPEAKER_09: I think it was 85% a couple of years ago.
• 18:40
  SPEAKER_09: We got to be like at 95 with all the whiskey distilleries coming on and up in production.
• 18:46
  SPEAKER_09: But at the same time, the cornfields led to the dust bowl because of the fact nobody was growing their crops.
• 18:54
  SPEAKER_09: So when you have no crops in the field, the they the the dirt just dries up and turns into, you know, the into, you know, it's just gonna, it's not good for soil not to be planted, you know, consistently.
• 19:09
  SPEAKER_09: So when that started happening, and then we go into the Great Depression, the thing that everybody wants to say that we got out of the Great Depression because of FDR, a pot, and and everything that he did, but we also got out of the Great Depression because we started making whiskey and bourbon again, and we started growing the crops.
• 19:31
  SPEAKER_09: I mean, it was repealed in 1933, but just think about it the growing season, then you had to start to see everything had to be set back into motion.
• 19:41
  SPEAKER_09: Some some distilleries never came back, and others came back really strong.
• 19:47
  SPEAKER_09: Now, so as we go from 1933 as 1937-38, all of a sudden World War II starts to approach, and as we start to gear up, all the distilleries are shut down from making whiskey because they start making the fuel for you know the for all the military vehicles and right, right, and so then and the planes, yeah, and so all of a sudden, again, there was a halt in whiskey production after a good uh well 33 to 40, then we what it was D-Day was 41, 1941, when we when was Pearl Hammer?
• 20:36
  SPEAKER_07: December 7th, 1941.
• 20:38
  SPEAKER_09: Right.
• 20:38
  SPEAKER_09: So as we get that's how that's when we got back into the war, correct?
• 20:44
  SPEAKER_09: Pearl Harbor Harbor was bombed, right?
• 20:48
  SPEAKER_09: Yep.
• 20:49
  SPEAKER_09: Anyways, so after the war was over and we started again, there was a bunch of stuff that happened.
• 20:58
  SPEAKER_09: There was, I have three of these, and I'm only seeing two at the moment, so I gotta get up the other one.
• 21:07
  SPEAKER_09: Come on, where are ya?
• 21:14
  SPEAKER_09: It's like, is it really American?
• 21:17
  SPEAKER_09: Let's see, is that it?
• 21:19
  SPEAKER_09: Post prohibition.
• 21:21
  SPEAKER_09: Nope, that's the same exact one.
• 21:23
  SPEAKER_09: So that's not it.
• 21:25
  SPEAKER_09: I had it.
• 21:26
  SPEAKER_09: You know, it's funny how sometimes I think I've got it all down and then it disappears.
• 21:34
  SPEAKER_09: I don't know how that is even possible.
• 21:37
  SPEAKER_09: Okay, we'll get out of that.
• 21:38
  SPEAKER_09: We'll get out of that.
• 21:41
  SPEAKER_09: Bear with me, folks.
• 21:43
  SPEAKER_09: I'm out of that.
• 21:45
  SPEAKER_09: It's probably over here.
• 21:47
  SPEAKER_09: Let's see.
• 21:49
  SPEAKER_09: It's still we're still in a maker's okay.
• 21:57
  SPEAKER_09: There we go.
• 22:00
  SPEAKER_09: So as we go into after World War II, a boom in bourbon consumption and exports occurred.
• 22:09
  SPEAKER_09: Bourbon was recognized in 1964 by the U.S.
• 22:13
  SPEAKER_09: con Congress as a distinctive product of the United States, which saved, in my opinion, saved bourbon.
• 22:20
  SPEAKER_09: Bourbon sold in the US must be produced within the U.S.
• 22:24
  SPEAKER_09: from at least 51% corn and stored in a new container of charred oak.
• 22:32
  SPEAKER_09: So the the those were the there were strict in 1964 that resolution it didn't pass into law.
• 22:39
  SPEAKER_09: I mean the Senate didn't, but it was a resolution that said bourbon had to be made in the United States, right?
• 22:46
  SPEAKER_09: So that resolution was unbelievably if if the vacuum companies in the United States would have had Congress make a resolution that Hoover vacuums had to be made in the United States, that would have saved our industry.
• 23:11
  SPEAKER_09: Because it has to be made here, you can you another company can come and buy it up.
• 23:19
  SPEAKER_09: It doesn't have to be owned by an American company, but you're not gonna move it.
• 23:24
  SPEAKER_09: I mean, honestly, without this resolution, don't you think that they would be trying to make bourbon in other countries, especially China?
• 23:35
  SPEAKER_09: Although I don't know if they can grow corn, but they sure as heck can buy corn and bring it over there.
• 23:43
  SPEAKER_09: So that never happened because of this resolution, and I think that was the single thing that's that has been the best thing for bourbon.
• 23:54
  SPEAKER_09: It makes it the rest of the industry wants it.
• 23:58
  SPEAKER_09: You know, right now we're dealing with tariffs, and and and the and it's and there's a little bit of thing out there with the tariffs is that the thing that makes people want something the most is not being able to get it.
• 24:15
  SPEAKER_09: And I'm telling you that that's making it less the bourbon less obtainable in the rest of the world and based off the tariffs, and that's probably a really good thing because people will start to do anything to buy the bourbon.
• 24:33
  SPEAKER_09: I mean, you know as well as I do, bourbon's not cheap in in in those special bourbons that they get in the other countries.
• 25:29
  SPEAKER_09: People when you buy it back here, it's not cheap, is it?
• 25:35
  SPEAKER_09: I mean, just let's just take the blantons or take the four roses that used to be made over there specifically.
• 25:44
  SPEAKER_09: You people will die for those four roses that were going over there, trying to get them back here.
• 25:50
  SPEAKER_09: And so it's all always about what you can't have.
• 25:53
  SPEAKER_09: So that was something that that bourbon was only made in the United States, and you know, it was a very, very specific good thing.
• 26:03
  SPEAKER_09: So then in the two in the 1970s, whiskey and bourbon went through, I would call it a recession, right?
• 26:18
  SPEAKER_09: It became not the popular drink right as we were starting to drink, right, Super Nash?
• 26:26
  SPEAKER_07: Yeah, you know, I was just reading here about George Remus.
• 26:30
  SPEAKER_07: At one time, he had 3,000 employees working for him and owned 10 distilleries in the area.
• 26:36
  SPEAKER_07: Yeah.
• 26:37
  SPEAKER_09: Remus Remus was, and it's funny because he did really well getting the whiskey out of Kentucky.
• 26:46
  SPEAKER_09: And it's and if you go by if you go by what he did, he was able to get it out of Kentucky and do it well without getting in too much trouble.
• 27:02
  SPEAKER_07: He he did he did serve two years for bootlegging.
• 27:06
  SPEAKER_09: Yeah, but he served two years for bootlegging because of Jack Daniels, because he went to Tennessee to get more.
• 27:12
  SPEAKER_09: And when he went to Tennessee, he just didn't have the control, and there was a gang there that he was using, and they weren't, they were, you know, we're talking about during, you know, they were msters trying to get more out of him and do that, and that's what led to him getting the time that he had to serve.
• 27:35
  SPEAKER_09: And then the other aspect is just to know George Remus was a pharmacist, he was a lawyer.
• 27:45
  SPEAKER_09: A lawyer.
• 27:46
  SPEAKER_09: So between being a lawyer and a pharmacist, he was able to, he was able to get the medicinal notes.
• 27:56
  SPEAKER_09: And so, you know, you had them.
• 28:00
  SPEAKER_09: Yeah, and he set up pharmacies in Newport and in Covington.
• 28:06
  SPEAKER_09: And so he would get the notes, and then he would attach that bourbon that he was pulling out of illegally out of the distilleries, and then was able to transport and send them up, and you they couldn't get him because he was paying off all the politicians to get the notes.
• 28:27
  SPEAKER_09: You know what I mean?
• 28:29
  SPEAKER_09: But the Jack Daniels one, they were actually the the at Jack Daniels, they had you know, and and all of it with the Volstead Act, all of it was federal agents watching this.
• 28:41
  SPEAKER_09: They watched the bridge, but he was able to pay somebody twice their yearly salary to just let the trucks go across the bridge.
• 28:52
  SPEAKER_09: He he basically went and he made so much money, he just started dropping money left and right.
• 28:58
  SPEAKER_09: So that gets us out.
• 28:59
  SPEAKER_09: So now we're into the 70s and into the 80s.
• 29:03
  SPEAKER_09: The 70s, it starts to die off a little bit, and as we head to the 80s, clear spirits start to take over.
• 29:09
  SPEAKER_09: So there is a glut of whiskey they had made, and the whiskey's aging too, it's aging.
• 29:17
  SPEAKER_09: So not only are they not during Prohibition it was aging, but they were getting it and they were sending it out, and it was illegal, whatever.
• 29:25
  SPEAKER_09: But now it's just sitting there, and nobody nobody's drinking it.
• 29:30
  SPEAKER_09: It sits on the shelf.
• 29:32
  SPEAKER_09: Every you know, this is where you have times where Pappy Van Winkle used to be on the shelf and you and Weller and all these things.
• 29:39
  SPEAKER_09: Everything was readily available, but people weren't buying it.
• 29:43
  SPEAKER_09: I mean, they sold some, but it was the market was down, and so that's where Elmer T.
• 29:51
  SPEAKER_09: Lee, Jimmy Russell, Booker all started to reinvent themselves.
• 29:58
  SPEAKER_09: For instance, the first ever Blanton's.
• 30:01
  SPEAKER_09: Blanton's is the first ever single barrel.
• 30:04
  SPEAKER_09: Everybody doesn't really realize it.
• 30:06
  SPEAKER_09: A lot of people want it, and a lot of people within the bourbon groups kind of get on Blanton's a little bit because of the fact that it they feel it's overhyped.
• 30:18
  SPEAKER_09: But it is the number, it was the original invention of single barrel bourbon.
• 30:24
  SPEAKER_09: And then and then you've got Booker's, so where they started releasing it at barrel strength.
• 30:31
  SPEAKER_09: But this is all in the late 80s.
• 30:35
  SPEAKER_09: And as it starts to go and and whatever, they they redefine the bourbon, they keep Jack Daniels and Jim Beam stay on the they stay on the bar and they do what they do.
• 30:48
  SPEAKER_09: I mean, I a Jack and Coke, but Jack Daniels really, and Brown and Foreman really took over at that point as far as like what whiskey was.
• 30:58
  SPEAKER_09: Now, one of the cool things is is if you walk into a store in 1980, you know, 84, 85, Jack Daniels of 750 milliliter was 1999, 1899, 20 bucks.
• 31:15
  SPEAKER_09: And if you walk into a store now, Jack Daniels is 1899, 20, 1999, 20.
• 31:22
  SPEAKER_09: But back then, that 1899, 1999 was the top shelf.
• 31:28
  SPEAKER_09: That was the good stuff.
• 31:30
  SPEAKER_09: That was the good stuff.
• 31:32
  SPEAKER_09: Now Jim B.
• 31:35
  SPEAKER_09: But yeah, yeah, yeah.
• 31:38
  SPEAKER_09: That was the top shelf stuff, but they redefined the market and started having these small.
• 31:44
  SPEAKER_07: Badges and we can't believe that wild turkey.
• 31:46
  SPEAKER_09: Wild Turkey Jim Beam.
• 31:47
  SPEAKER_09: Yeah.
• 31:49
  SPEAKER_09: Wild Turkey 101.
• 31:51
  SPEAKER_09: That one, that one was like, if you were drinking 101, you know, that was a high quality thing at the bar.
• 31:57
  SPEAKER_09: It was a higher priced pour.
• 32:01
  SPEAKER_09: So, you know, those were the, you know, that's that's kind of what was happening.
• 32:07
  SPEAKER_09: And then as you get into the late 90s, into the early 2000s, you start to see knob, the, the, the, the aspect of knob creek, and you see, you know, you start to see some small batches.
• 32:22
  SPEAKER_09: Yes, some small batches.
• 32:24
  SPEAKER_09: And all of a sudden, it starts to pick up.
• 32:27
  SPEAKER_09: And then probably 2004, 2005, it starts to get going a little bit more.
• 32:33
  SPEAKER_09: And then it's just been rolling and rolling and rolling.
• 32:37
  SPEAKER_07: But the main thing around 2012, I believe, uh, is when you actually started seeing a bourbon boom.
• 32:44
  SPEAKER_09: Right, right.
• 32:45
  SPEAKER_09: And but it, but they knew it was, they started knowing it was coming.
• 32:49
  SPEAKER_09: And then and and what they did as far as marketing and everything, I really think they've been playing this time.
• 32:56
  SPEAKER_09: They learned from the the last time when they the market declined, that they did a lot, they've been doing a lot of things to keep the market from declining.
• 33:07
  SPEAKER_09: Now, as far as when it comes to price, as we go, as we we come up through those, you know, we went through the 60s and then into the 70s, and you can't forget Frank Sinatra in the 50s, you know, and him and Jackie Gleason starting and then glorifying Jack Daniels, right?
• 33:26
  SPEAKER_09: I mean, Jack Daniels became like and Sammy Davis Jr.
• 33:30
  SPEAKER_09: Yeah, the rat pack.
• 33:32
  SPEAKER_09: Yeah, the rat pack.
• 33:33
  SPEAKER_09: Once they did that, the whole rap, Dean Martin.
• 33:36
  SPEAKER_07: Ripley during that era really started bringing the whiskey and bourbon.
• 33:41
  SPEAKER_09: When the movie like a big pizza, Dean Martin, man.
• 33:48
  SPEAKER_09: You know, Sammy Davis Jr.
• 33:49
  SPEAKER_09: It was cool to drink Jack Daniels.
• 33:51
  SPEAKER_09: And my dad was a Jack Daniels drinker, your dad was a Jim Bean drinker.
• 33:55
  SPEAKER_09: Jim Bean drinker, yeah.
• 33:56
  SPEAKER_09: So the two of them, but you know, but you know, we I when I was doing that, I knew almost nothing.
• 34:03
  SPEAKER_09: You know, the 90s.
• 34:04
  SPEAKER_09: You know, it's like, but nobody did.
• 34:07
  SPEAKER_09: Nobody really knew a lot about what was happening, and then I think it's our section of when the bourbon and it started to take off, we really started getting into it, and they always talk about how when you're at distilleries today, how educated all the people are.
• 34:32
  SPEAKER_09: Back then, when they were giving tours, they were like, Alan's here, so what's up, Alan?
• 34:39
  SPEAKER_09: But back then, when they were giving tours, people weren't asking questions, there weren't a lot of tours, it wasn't, but what it's turned into today, the machine and the marketing aspect of it, and and the knowledge that you can get and and the access that you can get to the distilleries, is just a lot of fun, and that's where we're at today.
• 35:00
  SPEAKER_09: The production was you know peaking.
• 35:04
  SPEAKER_09: I think they've calmed it down a little bit, but at the same time, it looks like like a place like Buffalo Trace, they're not they're not backing off.
• 35:15
  SPEAKER_09: And it's just we'll see as we keep going forward.
• 35:18
  SPEAKER_09: We talk of they all we always talk about barrel shortages, shorted, you know, oak trees.
• 35:25
  SPEAKER_09: There's all this kind of things, and all those things always affect the the bourbon industry, right?
• 35:31
  SPEAKER_07: So yeah, and so another thing too about this, what's going on right now is along with you know, the people, the industry keeping up their production, that is allowing too for them to be able to age bourbon whiskey a lot longer now.
• 35:48
  SPEAKER_07: So they're they're got they got barrels in there that's gonna start aging longer, so that you're gonna be able to get those top-tier, you know, allocated bourbons, you know, and and in a more of an abut abundance than what they have been in the past.
• 36:03
  SPEAKER_09: And then it allows there's more abundance so that you can do finished bourbons.
• 36:08
  SPEAKER_09: It just the four when there's so much more as far as what what's available.
• 36:13
  SPEAKER_09: And you know, when we first got into this in 2019, people weren't having finished bourbons.
• 36:21
  SPEAKER_09: That's not a bourbon.
• 36:22
  SPEAKER_09: They were mad at you for doing secondary bourbon.
• 36:24
  SPEAKER_09: Why would you do this?
• 36:25
  SPEAKER_09: Yeah, they did not like it.
• 36:26
  SPEAKER_09: It was being put out there, but the the general bourbon, you know, the people they were just not having it.
• 36:34
  SPEAKER_09: And there was a lot of things that was there's the bourbon purist.
• 36:37
  SPEAKER_09: And I think today that the bourbon purist is no is nothing like the bourbon purist just six short years ago.
• 36:47
  SPEAKER_07: Yeah, and just like Alan said too, it's fun to watch Foreman versus Saz and Buffalo Trace in their distribution battle because that's what it's becoming now.
• 36:58
  SPEAKER_07: Because every every one of those big industry producers have they've got so much and so many different things now that they're having to try to push their stuff to the forefront just to keep you know to keep up with the sales.
• 37:13
  SPEAKER_07: So yeah, it is it's fun to watch, and it's good for us too, because as we'll be getting to see, the prices are gonna be coming down some, which I've I've already seen that in in some products and categories.
• 37:29
  SPEAKER_09: Adam, you yeah, well, yeah, uh definitely, and then it's like 1999 shot of spin.
• 37:40
  SPEAKER_09: Yeah, exactly.
• 37:42
  SPEAKER_09: But but but you also Middle West Spirits in Ohio, talking with Ryan, it sounds like he he that's what he's working on right now.
• 37:52
  SPEAKER_09: The most important thing is distribution.
• 37:54
  SPEAKER_09: And he is, you know, when you build a 72,000 square foot distillery, you better work out distribution.
• 38:01
  SPEAKER_07: And it was very, very people.
• 38:06
  SPEAKER_09: Yeah.
• 38:07
  SPEAKER_09: So, and then that just brings us, you know, to you know, that's the history, and history just keeps being made.
• 38:14
  SPEAKER_09: Yep.
• 38:15
  SPEAKER_09: It's funny, and this is just all I'm gonna say is that the the in the political climate of today, you everybody thinks that that somehow what's happening is different than what's happened before.
• 38:29
  SPEAKER_09: And I'm telling you, I today I was in the shop and I was dumping out I we get um the from the used book stores and everything if it's if it hasn't sold or whatever, or from libraries or whatever, and we get books to recycle.
• 38:46
  SPEAKER_09: So I'm constantly I feel way worse than a book uh book burner.
• 38:51
  SPEAKER_09: I mean, uh the amount of books I've destroyed over 21 years is astronomical because they just get to a point and they they send them in.
• 39:01
  SPEAKER_09: There's it's unbelievable the amount of reading that I can come across just at a recycling plant.
• 39:09
  SPEAKER_09: But at the same time, I was dumping it out, and there was a 19, a 1980, like I think it was September, 19, September of 19, no, it would have been, it was 80 or 81, but it was uh all about Ronald Reagan's, all about his plan, his his new plan, his new deal.
• 39:33
  SPEAKER_09: It was called Ronald Reagan's New Deal, and it was Time magazine, and it and it spelled it all out, okay?
• 39:39
  SPEAKER_09: And I was looking at it and I was reading it, I was very interesting, but it had the exact same tone and criticism, and it was criticizing everything that he did, and it was a risk that they were taking.
• 39:54
  SPEAKER_09: And if you did this and everything, and well, when it came to Reagan, it really turned out it wasn't a risk, everything worked, and we went into the 80s, you know, and what he had put in lower taxes, and it's so similar to what is happening today, you know what I mean?
• 40:10
  SPEAKER_09: But that's just but that I'm bringing that up because it's the same thing with whiskey.
• 40:16
  SPEAKER_09: Whiskey goes through cycles, and the cycles, although is dressed up and there's different lipstick, and there's different wigs, and there's different things, the cycles are pretty much almost predictable and the same.
• 40:31
  SPEAKER_09: You're gonna go through the same people tend to from generation, this is generational, tend to have pockets of acting exactly the same.
• 40:42
  SPEAKER_09: You know, just you know, we get how we act in different situations, and it seems like history keeps repeating itself over and over, and I and whiskey is not anything that's any different, that's my opinion.
• 40:56
  SPEAKER_09: Yeah, yeah, I agree with you wholeheartedly.
• 40:59
  SPEAKER_09: There's gonna come a time where there's gonna be an awful lot of whiskey on the shelf, and nobody's and they'll probably have to start making decanters again.
• 41:08
  SPEAKER_07: No way, I'm just kidding.
• 41:10
  SPEAKER_09: No way, yeah, and the reason is is because Super Natchez here and he's gonna drink it all, and he's not letting that happen.
• 41:20
  SPEAKER_07: I'm just saying the population is growing so much, and and because of the things like what we're doing right here and all that, we're bringing new people into this industry and and into the whiskey and bourbon world, and we're educating them, and we're putting this stuff out here and we're tasting it, we're letting them know what it's like, what and what to expect, or you know, and then let them take it from there.
• 41:46
  SPEAKER_07: And there are so many young people out here now that are are getting into the whiskey, they're getting getting away from the beer world and all this, or or you know, and just expanding their horizons, I I guess you could say.
• 42:01
  SPEAKER_07: And so I just don't think that there's gonna be a shortage of people that's drinking bourbon whiskey for them to go back to the decanters.
• 42:10
  SPEAKER_07: Okay.
• 42:10
  SPEAKER_07: Which now that could be a marketing idea, you know, for future purposes for all the big industries, you know.
• 42:21
  SPEAKER_07: If they're not selling a product, if they put it in a decanter, a collectible decanter, that uh, you know, that could go back to the be doing that.
• 42:31
  SPEAKER_09: Yeah, and Alan, for sure, I will look out for occult and esoteric books for you.
• 42:37
  SPEAKER_09: The I honestly, the it's it's a consistent thing.
• 42:42
  SPEAKER_09: There's just so many books.
• 42:43
  SPEAKER_09: I mean, there's books from I've I've pulled books from the 1800s.
• 42:47
  SPEAKER_09: I've pulled hundred, you know, hundred-year-old books coming from libraries and ledgers and whatever.
• 42:53
  SPEAKER_09: It's unbelievable how many different books get in there today.
• 42:57
  SPEAKER_09: It looked like a book from the 20s that was a sixth grade easy reading book.
• 43:02
  SPEAKER_09: And I looked at it, and there's no way that was a sixth grade easy reading book now.
• 43:09
  SPEAKER_09: It was like, wow.
• 43:11
  SPEAKER_09: And anyways, so that that's that we kind of you know picked up, and I think we covered it.
• 43:18
  SPEAKER_09: That's the history back up to part two.
• 43:21
  SPEAKER_09: I mean, for a podcast, you know, we we do all right, right?
• 43:25
  SPEAKER_07: Yeah, absolutely.
• 43:26
  SPEAKER_07: I I say we're we're right there.
• 43:29
  SPEAKER_07: We're right there in the market.
• 43:31
  SPEAKER_09: We're right there.
• 43:32
  SPEAKER_09: Uh anyways, so that brings us to dark arts.
• 43:37
  SPEAKER_09: And and you know, I I I had a pretty sick joke, but I probably shouldn't say it.
• 43:43
  SPEAKER_09: I mean, it's one of the brands, okay.
• 43:47
  SPEAKER_09: Don't say it.
• 43:48
  SPEAKER_09: No, I can't, I can't say so.
• 43:50
  SPEAKER_09: It's it's one of the brands that we are, me and you are, and even you know, Alan and everybody, because Macaulay Minton, this is his brand, and we have been associated with Macaulay since we were fairly new friends.
• 44:10
  SPEAKER_07: I mean, we you came up and went like 2019, I believe.
• 44:15
  SPEAKER_09: Yeah, because that's the first Kentucky Bourbon Festival that we went to.
• 44:19
  SPEAKER_09: No, 2020.
• 44:20
  SPEAKER_09: 2020, yeah, because that's that's that's we went we went down and the the festival was canceled, but we still did all the stuff, if you remember.
• 44:31
  SPEAKER_09: That's the that we still booked our we didn't we didn't give up our yeah, yeah, it was 2020.
• 44:38
  SPEAKER_07: Yes, yeah, because we we went up, we went up to Wilderness Trail in 2020.
• 44:44
  SPEAKER_09: Yeah, we did our we did our podcast thing with the Wilderness Trail Rabbit Hole, and I believe one on we did a podcast with Randy.
• 44:56
  SPEAKER_09: That's that's that year.
• 44:57
  SPEAKER_09: And but the festival had been canceled and was going digital, but we still kept our plans and went through.
• 45:05
  SPEAKER_09: And so we had booked, was it yeah, right after we went to Wilderness Trail and did the podcast at Wilderness Trail, we did our Moonshine University class with Macaulay was working at Wilderness Trail, and he did, he he made, he was the guy, him and Shane.
• 45:31
  SPEAKER_09: We got did our Patrick, Patrick, we did our Bourbon Stewards.
• 45:35
  SPEAKER_09: Yep, Moonshine class.
• 45:37
  SPEAKER_09: Yeah, but he he made us bourbon stewards.
• 45:39
  SPEAKER_09: Yes, yes, that was our first class.
• 45:41
  SPEAKER_09: And if you remember, all the people that were there, James.
• 45:47
  SPEAKER_09: Jason Stuart.
• 45:49
  SPEAKER_09: No, Jeremy James was there.
• 45:51
  SPEAKER_09: Jeremy James, yeah, Jeremy James.
• 45:53
  SPEAKER_07: That's when we first met Jeremy James.
• 45:55
  SPEAKER_09: Yeah, and Jason Sparkman.
• 45:56
  SPEAKER_09: We saw he's the one that set up the podcast.
• 46:02
  SPEAKER_09: Because that one day he they were having that big spill and it snowed.
• 46:08
  SPEAKER_09: Yeah.
• 46:10
  SPEAKER_09: I re I remember also Alan Allen's on tonight, and I remember his tour of the spirit of French lick that he did on watching that tour that he did live on Facebook that one day.
• 46:23
  SPEAKER_09: That was that was a very unique kind of thing.
• 46:26
  SPEAKER_09: I remember seeing that.
• 46:27
  SPEAKER_09: That was very similar to Jason when he when when uh it was a cold day and all the the spillage uh pots were overflowing, remember?
• 46:40
  SPEAKER_09: Yeah.
• 46:42
  SPEAKER_09: Yeah.
• 46:42
  SPEAKER_07: Yes, I do remember that.
• 46:44
  SPEAKER_09: Yeah, so anyways.
• 46:47
  SPEAKER_09: So uh what are we gonna be tasting tonight?
• 46:51
  SPEAKER_09: Well, we're we we wanna do the you have the six and a half years straight, bourbon whiskey, the French oak, right?
• 47:01
  SPEAKER_07: Mine actually says seven years.
• 47:04
  SPEAKER_07: Oh yeah, finished with toasted jupil jupiles fleur finish on space.
• 47:13
  SPEAKER_07: What is that jubilee?
• 47:16
  SPEAKER_02: Jupile.
• 47:18
  SPEAKER_07: Jupile fleur.
• 47:21
  SPEAKER_00: Right?
• 47:22
  SPEAKER_02: Yeah, as as Walker said when we were he likes the best of everything.
• 47:32
  SPEAKER_09: Yeah, Macaulay likes the best of everything.
• 47:34
  SPEAKER_09: Yep.
• 47:37
  SPEAKER_09: So, anyways, yes, so we're that that one will do, and then we also are highlighting tonight the OHLQ.
• 47:47
  SPEAKER_09: Uh I have the Armanac finished single barrel, and there was four in there was that's on that's on my list to get for Christmas.
• 47:59
  SPEAKER_07: Ooh.
• 48:00
  SPEAKER_07: I'll have to see if there's any out there that I want to try to pick up when I get up to Ohio because dark arts is is abundantly on the shelf up in Ohio.
• 48:11
  SPEAKER_07: So I'm gonna pour some of that in my dark arts class, and I know I know it's a lot and then I'll shelves up in uh Chicago where our good friend John Ritt lives.
• 48:26
  SPEAKER_09: The one thing I gotta say about Macaulay's whiskey is when you open it up and you pop those the cork, or you're popping, you pop the bottle, the nose of it fills the room.
• 48:44
  SPEAKER_09: I mean, the nose is not subtle on anything that he does.
• 48:48
  SPEAKER_09: I don't know about mine because mine's almost gone.
• 48:53
  SPEAKER_07: Yours is about down there too.
• 48:55
  SPEAKER_09: Yeah, it's I this one was a good one.
• 48:59
  SPEAKER_07: But that's because in reference to Macaulay, he has got a great palate.
• 49:05
  SPEAKER_07: I'm I'm telling you, I have not tasted a bad bottle or in any of the tastes.
• 49:12
  SPEAKER_07: And we've been down there a couple of times to his place and all, and done some tastes there and tasted from the barrels, things like that.
• 49:21
  SPEAKER_09: So well, but so so just to keep going forward, Macaulay after that became the single barrel.
• 49:29
  SPEAKER_09: You know, he was the head of their of Wilderness Trail single barrel program.
• 49:33
  SPEAKER_09: And when he was tasting through all the barrels and and they were making their batches and whatnot, he would pick out the barrels.
• 49:40
  SPEAKER_09: And I was on a couple barrel picks with him, and that and we did for Wilderness Trail.
• 49:46
  SPEAKER_07: Yeah, and we're at Wilderness Trail.
• 49:48
  SPEAKER_09: And then we did, I still have our barrel pick from that day from at Wilderness Trail.
• 49:55
  SPEAKER_09: I mean, we are doing dark arts tonight, but if you're talking Macaulay, he spans Macaulay did some unbelievable things there.
• 50:04
  SPEAKER_09: And the same thing.
• 50:05
  SPEAKER_09: Now, as Macaulay went out, when Macaulay Wilderness Trail sold, and Macaulay was deciding whether he was gonna stay or leave, he decided to leave and he started his own whiskey brand.
• 50:18
  SPEAKER_09: Now, I will tell you that we went there and it's it's good.
• 50:24
  SPEAKER_09: I mean, it's really good, and he knows what he's doing.
• 50:28
  SPEAKER_09: The finishing is crazy.
• 50:29
  SPEAKER_09: We were tasting all the barrels, we loved it.
• 50:32
  SPEAKER_09: We you knew it was something special.
• 50:34
  SPEAKER_09: It's called Dark Arts.
• 50:35
  SPEAKER_09: I mean, the label's cool, everything about it is, he's got the whole vibe.
• 50:41
  SPEAKER_09: We saw him at New Orleans a couple years ago in 2024, and he he was he brought some stuff that he was working on.
• 50:50
  SPEAKER_09: We got the drink out of his banger barrel barrel, which Macaulay also makes, he has done some really cool things with the in the cannabis area.
• 51:03
  SPEAKER_09: If you have ever met Macaulay, Macaulay comes off as a really kind of cool, heavy, almost like a surfer dude.
• 51:15
  SPEAKER_09: He'll talk to you like totally relaxed and way back, and when you talk to him, and when you have when you're talking to him, he kind of has whatever.
• 51:23
  SPEAKER_09: But that's pretty much kind of fools you just a little bit because honestly, when it comes to knowing his whiskey and bourbon, he's one of the few people.
• 51:35
  SPEAKER_09: When you say French oak, he knows which what one of the three forests where the French came.
• 51:41
  SPEAKER_09: He was into wine, he he understands all aspects of the aging and maturing part of it.
• 51:49
  SPEAKER_09: Plus, he's aggressively trying to take his brand and push it out there.
• 51:56
  SPEAKER_09: Now, sometimes I think you know, you're not sure if the direction he's going is the perfect direction, but uh if if Kentucky Bourbon Festival was any in in bourbon on the banks was any kind of indication of where he's going, I mean it's like he's gonna this man's gonna sell a lot of whiskey.
• 52:17
  SPEAKER_09: Not only is it good, but he basically has the whole thing.
• 52:24
  SPEAKER_09: He's got the package, he's got the deliciousness, he's got the attitude, he's got everything going for him.
• 52:33
  SPEAKER_09: So what do you what are you doing?
• 52:34
  SPEAKER_09: Getting some stuff on that?
• 52:37
  SPEAKER_07: That's what I was looking for.
• 52:39
  SPEAKER_09: But even the nose, like I said, I poured this, I do the it's like you everybody knows that I like French oak finished bourbon.
• 52:52
  SPEAKER_09: And this is really good.
• 52:54
  SPEAKER_09: Uh this one is this one's fantastic.
• 52:56
  SPEAKER_09: So that brings us to the old Louisville barrel bottle breakdown segment of Macaulay Mitten's Dark Arts.
• 53:10
  SPEAKER_09: The I'm not even gonna try and say it.
• 53:12
  SPEAKER_09: I'll just call it French Oak.
• 53:14
  SPEAKER_09: The straight bourbon whiskey finished in French oak casks.
• 53:18
  SPEAKER_07: You can say what it is, but uh it's a dark arts, dark, straight bourbon whiskey finished with toasted jupile.
• 53:36
  SPEAKER_09: It's it's something.
• 53:37
  SPEAKER_09: Uh juple.
• 53:41
  SPEAKER_09: How about that?
• 53:42
  SPEAKER_09: Let's go with juple.
• 53:46
  SPEAKER_09: French oak steak.
• 53:47
  SPEAKER_09: Let's try that.
• 53:48
  SPEAKER_07: We'll just go with that.
• 53:51
  SPEAKER_07: And I'm gonna go ahead and give you some information about it.
• 53:54
  SPEAKER_07: It is a proof of 108 proof, and it is six and a half years old.
• 54:02
  SPEAKER_07: 60% corn, 36% rye, 4% malted barley.
• 54:12
  SPEAKER_07: And also to old Louisville whiskey, a main car whiskey company is in Louisville.
• 54:22
  SPEAKER_07: Kentucky.
• 54:23
  SPEAKER_07: Louisville, yeah, Louisville, Kentucky, or are now moving into the new building.
• 54:29
  SPEAKER_09: Not yet, but he's uh he's gonna be moving into Shively, Kentucky.
• 54:33
  SPEAKER_09: Shively, Kentucky in a larger warehouse space.
• 54:36
  SPEAKER_07: The old Seagram's warehouse, yeah.
• 54:38
  SPEAKER_07: Yes, and um like I say, if you ever get a chance to get down there, the old Louisville Whiskey Company, it's a tasting like you wouldn't believe.
• 54:48
  SPEAKER_07: He'll take you out and taste some barrels.
• 54:50
  SPEAKER_07: He also has bottles from 18 years, seven years to 18 years old, already bottled up that you can purchase.
• 54:58
  SPEAKER_07: And like I say, he doesn't he doesn't release anything less than seven years old, and he gets the stuff, he ages it longer, and also secondary ages it in different barrels.
• 55:12
  SPEAKER_07: So great time, great tasting, and great fun.
• 55:16
  SPEAKER_07: Old Louisville whiskey company, a mean car.
• 55:19
  SPEAKER_07: Look them up.
• 55:20
  SPEAKER_09: Yeah, make sure that you check him out.
• 55:23
  SPEAKER_09: There is, it's an experience unlike any other.
• 55:26
  SPEAKER_09: So our old Louisville Whiskey Company barrel bottle breakdown scale is based off four categories nose and body, those we can give up to four knocks on the barrel.
• 55:40
  SPEAKER_09: And then also the taste and the finish, where you can give up to five knocks on the barrel.
• 55:45
  SPEAKER_09: But if one ju play, just like Nash said it, I think.
• 55:55
  SPEAKER_09: It's French and it's gotta it's gotta sound way better than what it's not took one year of French.
• 56:01
  SPEAKER_09: It's not it's not juple, it's not it's not juple.
• 56:05
  SPEAKER_09: Jupile.
• 56:07
  SPEAKER_09: No way.
• 56:08
  SPEAKER_09: There's no way, there's no way it's jubilee.
• 56:11
  SPEAKER_09: No way.
• 56:13
  SPEAKER_09: Jupile.
• 56:14
  SPEAKER_09: Jupile.
• 56:15
  SPEAKER_09: I'll give you that.
• 56:19
  SPEAKER_09: Okay, so but if you have one exceptional, one exceptional category, you can give it a but up up, an extra bang on the barrel.
• 56:29
  SPEAKER_07: You did say taste and finish, you can give up to five, right?
• 56:32
  SPEAKER_07: Yeah, I did.
• 56:33
  SPEAKER_07: Okay.
• 56:34
  SPEAKER_09: I absolutely did.
• 56:35
  SPEAKER_09: Absolutely.
• 56:36
  SPEAKER_07: So I'm just double checking you there.
• 56:39
  SPEAKER_09: So what's really kind of cool is what I'll say is most of when you when you're when so if it's straight bourbon whiskey, usually Macaulay has a deal with MGP or Ross and Squib, and he is very intense on the barrels that he picks.
• 57:00
  SPEAKER_09: He just doesn't have them sent to him.
• 57:03
  SPEAKER_09: Now, if you nose this, and uh this honestly, the Arminac finish and the French oak finish are the noses are almost identical.
• 57:19
  SPEAKER_09: But I will tell you this the nose is nothing like Penelope or any other aspects of it's completely different.
• 57:29
  SPEAKER_09: There is so much, I want to say, like like a raisin, currant, clove, richness, and then there's that French oak aspect to it.
• 57:44
  SPEAKER_07: I'm getting I'm getting the current, the berries, yeah, and the lots of vanilla.
• 57:50
  SPEAKER_09: I mean just I'll go with that, and then there was a little bit of oak.
• 57:56
  SPEAKER_09: I wish I knew what I was smelling right there.
• 58:00
  SPEAKER_09: It's almost it's smell it's like a Christmas smell.
• 58:04
  SPEAKER_09: Oh, what is it?
• 58:05
  SPEAKER_02: What cookie?
• 58:11
  SPEAKER_02: Like a sugar cookie?
• 58:13
  SPEAKER_02: Yeah.
• 58:15
  SPEAKER_09: Yeah, it's not a graham cracker.
• 58:17
  SPEAKER_09: It's more like a vanilla, a vanilla ice cookie.
• 58:21
  SPEAKER_09: Yeah, it's like a like a vanilla sugar cookie.
• 58:24
  SPEAKER_09: So I'm gonna go first on the nose on this, and I'm gonna give it four.
• 58:32
  SPEAKER_09: Could you hear that?
• 58:34
  SPEAKER_07: Yeah.
• 58:35
  SPEAKER_07: Oh, very good.
• 58:38
  SPEAKER_07: I'm getting some kind of berries to it.
• 58:43
  SPEAKER_09: Is it cran cranberry?
• 58:46
  SPEAKER_09: Yeah, it's like a Christmas.
• 58:49
  SPEAKER_09: I I know what you're saying.
• 58:51
  SPEAKER_00: Yeah.
• 58:52
  SPEAKER_09: It's like it could be.
• 58:54
  SPEAKER_09: It's like a cran, you know what it smells like?
• 58:55
  SPEAKER_09: It smells like a cranberry bliss bar from Starbucks.
• 59:00
  SPEAKER_09: There's the vanilla icing, there's a cookie, there's the cranberries.
• 59:06
  SPEAKER_09: Yeah, and that's it.
• 59:07
  SPEAKER_09: Yeah, I'm gonna go with that.
• 59:09
  SPEAKER_09: I I I I'm not that is insane.
• 59:12
  SPEAKER_09: But what are you gonna give your nose?
• 59:14
  SPEAKER_07: I'm gonna have to give it a four, too.
• 59:16
  SPEAKER_07: This is very good.
• 59:17
  SPEAKER_07: I mean, just very complex.
• 59:23
  SPEAKER_07: All right.
• 59:33
  SPEAKER_09: And uh just so if Alan's still listening, we're we're we barrel, we knock on the barrel.
• 59:40
  SPEAKER_09: We don't bash it, we knock on it.
• 59:42
  SPEAKER_09: And it is the William Dalton barrel.
• 59:49
  SPEAKER_07: That is sugary.
• 59:58
  SPEAKER_02: You go on the you go on the body, buddy.
• 1:00:38
  SPEAKER_07: I'm going with a three.
• 1:00:40
  SPEAKER_09: This is exploding.
• 1:00:43
  SPEAKER_09: Everywhere.
• 1:00:44
  SPEAKER_09: I I mean mine I I mine's a a four.
• 1:00:51
  SPEAKER_09: Yeah, it's in my cheeks.
• 1:00:52
  SPEAKER_09: It's up it's everywhere.
• 1:00:54
  SPEAKER_09: There's so much flavor.
• 1:00:55
  SPEAKER_09: When I drink this, it's crazy, and it's not thin.
• 1:01:01
  SPEAKER_09: Let me see again.
• 1:01:09
  SPEAKER_09: It comes up to hit the cheeks, man.
• 1:01:12
  SPEAKER_09: It's it's hitting cheeks with flavor.
• 1:01:15
  SPEAKER_09: And the flavor's so good.
• 1:01:17
  SPEAKER_09: Oh my god.
• 1:01:18
  SPEAKER_09: Four for me.
• 1:01:21
  SPEAKER_07: All right.
• 1:01:24
  SPEAKER_07: You can definitely taste that cranberry.
• 1:01:27
  SPEAKER_07: On the taste?
• 1:01:29
  SPEAKER_07: Oh yeah, on the taste.
• 1:01:31
  SPEAKER_07: That cranberry cranium.
• 1:01:33
  SPEAKER_09: It's the it's like the current.
• 1:01:35
  SPEAKER_09: It's so it's almost like that vanilla.
• 1:01:43
  SPEAKER_09: It's like if you if you put vanilla and prune juice and honey.
• 1:01:50
  SPEAKER_09: It's got that getting honey on it too.
• 1:01:53
  SPEAKER_07: Plum?
• 1:01:54
  SPEAKER_07: Honey sweetness.
• 1:02:00
  SPEAKER_02: You know what?
• 1:02:01
  SPEAKER_02: It's plum.
• 1:02:02
  SPEAKER_02: I'm not That's Plum.
• 1:02:05
  SPEAKER_02: That's a plum.
• 1:02:12
  SPEAKER_07: Plum raisin.
• 1:02:14
  SPEAKER_07: I think I'm getting some toffee off of this too.
• 1:02:17
  SPEAKER_02: I will give you a rich burnt toffee.
• 1:02:25
  SPEAKER_02: Yes.
• 1:02:26
  SPEAKER_09: On the tip of the flavor.
• 1:02:30
  SPEAKER_09: It doesn't taste like any MGP I've ever tasted.
• 1:02:37
  SPEAKER_09: That would go really good.
• 1:02:38
  SPEAKER_09: That would go good with a steak.
• 1:02:40
  SPEAKER_07: I'm getting that sugar cookie dough too.
• 1:02:46
  SPEAKER_07: Like cookie dough.
• 1:02:48
  SPEAKER_07: You ever ate cookie dough right it right out of the bowl?
• 1:02:52
  SPEAKER_07: Or it was baked.
• 1:02:54
  SPEAKER_07: I know you have.
• 1:02:59
  SPEAKER_09: This one is like a holiday drink.
• 1:03:02
  SPEAKER_09: It's like what you would drink.
• 1:03:04
  SPEAKER_09: Like this is definitely Christmas.
• 1:03:06
  SPEAKER_09: I I definitely like to have another bottle of this.
• 1:03:10
  SPEAKER_09: Well, it's on the shelf here.
• 1:03:13
  SPEAKER_09: When I go to the store, I can buy you one.
• 1:03:16
  SPEAKER_09: Pick me up one.
• 1:03:18
  SPEAKER_09: It's just the the the French the French oak and the the Mizanara are just out on the shelf right now.
• 1:03:26
  SPEAKER_07: Now one of the I want I want I want yeah I want the Mizanara and and a bottle of this.
• 1:03:34
  SPEAKER_07: And just I'll I'll buy two each.
• 1:03:38
  SPEAKER_07: Yeah, and I'll take care of you.
• 1:03:41
  SPEAKER_07: You know that.
• 1:03:42
  SPEAKER_07: Uh-huh.
• 1:03:45
  SPEAKER_07: Oh my god.
• 1:03:47
  SPEAKER_07: That's just going on the taste.
• 1:03:52
  SPEAKER_07: I will go.
• 1:04:05
  SPEAKER_07: It's delicious.
• 1:04:07
  SPEAKER_06: Yes.
• 1:04:09
  SPEAKER_07: It's got so many flavors to it.
• 1:04:16
  SPEAKER_02: Warm one a eight perfect proof.
• 1:04:26
  SPEAKER_09: I will go four out of five on the taste.
• 1:04:33
  SPEAKER_07: Well, I already wrote mine down, and I wrote down a five, and I gave you a four.
• 1:04:43
  SPEAKER_09: I remember a time where you were the picky one.
• 1:04:51
  SPEAKER_09: I suppose Xavier left, and somebody else had to always give it, give it, give it five, five, five, five, fives across the board.
• 1:05:01
  SPEAKER_07: Well, you're giving it four, four, four across the board.
• 1:05:03
  SPEAKER_07: I gave it a four-three-five.
• 1:05:05
  SPEAKER_07: We're in the same boat.
• 1:05:07
  SPEAKER_07: We're both at 12.
• 1:05:09
  SPEAKER_09: Yep.
• 1:05:10
  SPEAKER_09: So now you get to go.
• 1:05:12
  SPEAKER_09: Like I said, I just take Did I hit five for you?
• 1:05:16
  SPEAKER_09: I think I had four.
• 1:05:17
  SPEAKER_09: I don't think I had five for you.
• 1:05:18
  SPEAKER_07: Hit one more.
• 1:05:20
  SPEAKER_07: Just to be sure.
• 1:05:22
  SPEAKER_09: There you go.
• 1:05:25
  SPEAKER_09: I'm going.
• 1:05:27
  SPEAKER_09: You go on the uh what are you thinking on the finish?
• 1:05:32
  SPEAKER_09: I'm glad you get to do the finish because it's the most complex of it all.
• 1:05:37
  SPEAKER_09: Like it's almost like a lot of times you can't get the flavors or you what what or recognize what flavors you're tasting.
• 1:05:45
  SPEAKER_09: You know what I mean?
• 1:05:47
  SPEAKER_09: And honestly, everything was very clear to me up until the finish.
• 1:05:55
  SPEAKER_07: The finish is changing.
• 1:05:58
  SPEAKER_07: Because I'm getting like a cinnamon, a little bit of cinnamon spice on the finish.
• 1:06:08
  SPEAKER_07: But then I'm getting that like either cookie dough or it's more like a it's more like a breath a cinnamon breath mint.
• 1:06:18
  SPEAKER_07: Yeah, like a spren like a sponge cake or something.
• 1:06:21
  SPEAKER_09: I get a cinnamon breath mint.
• 1:06:24
  SPEAKER_07: Cinnamon breath mint?
• 1:06:25
  SPEAKER_07: Yeah, I actually can go like this.
• 1:06:30
  SPEAKER_10: This this is what we all should drink for breath mints.
• 1:06:42
  SPEAKER_00: I'm also getting on the back end of the finish.
• 1:06:48
  SPEAKER_07: Sort of like a niche liquor shit.
• 1:06:51
  SPEAKER_07: Uh-huh.
• 1:06:52
  SPEAKER_09: I was just gonna say that, and I was I'll agree with you there.
• 1:06:56
  SPEAKER_09: It's just a little bit of like the the like a hot, it's it's but it's it's just yes, it's right on the back end.
• 1:07:05
  SPEAKER_07: Yeah.
• 1:07:05
  SPEAKER_09: That's the jus le play.
• 1:07:08
  SPEAKER_09: That's the jus le play.
• 1:07:10
  SPEAKER_07: As I exhale, the flavors go away.
• 1:07:15
  SPEAKER_09: That's the ju ple.
• 1:07:22
  SPEAKER_10: So what are you giving it?
• 1:07:24
  SPEAKER_10: Is it medium?
• 1:07:26
  SPEAKER_07: Awesome.
• 1:07:27
  SPEAKER_07: I'm getting a little bit of like that toast that toasted oak.
• 1:07:34
  SPEAKER_07: As that that licorice goes away, I'm getting that toasted oak.
• 1:07:39
  SPEAKER_07: It's God, I'm I'll tell you what, this is a great finish to me.
• 1:07:43
  SPEAKER_00: And because it's just lasting and lasting.
• 1:07:48
  SPEAKER_00: Nice medium hug, not a lot of burn.
• 1:07:54
  SPEAKER_00: Just enough to enjoy it.
• 1:07:57
  SPEAKER_00: I'm gonna have to give it a five, too.
• 1:08:05
  SPEAKER_10: For me, it's a four.
• 1:08:08
  SPEAKER_09: So four profound sixteen out of eighteen, and you give it seventeen out of eighteen.
• 1:08:18
  SPEAKER_09: I mean, what more can you give it?
• 1:08:20
  SPEAKER_09: I mean, it this is a fantastic whiskey.
• 1:08:23
  SPEAKER_09: So we gave it a sixteen point five out of eighteen.
• 1:08:28
  SPEAKER_09: So when it comes to Macaulay's French Oak Finished Dark Arts, you need to try it.
• 1:08:36
  SPEAKER_09: The the extra half year, I have six and a half year, and he has a seven.
• 1:08:42
  SPEAKER_09: So that could be the difference between the 16 and the 17.
• 1:08:47
  SPEAKER_09: So, but both both of them are fantastic.
• 1:08:50
  SPEAKER_09: If you see this on the shelf, you want to pick that up.
• 1:08:54
  SPEAKER_09: And this is the old Louisville whiskey company, whiskey company, barrel bottle breakdown.
• 1:09:04
  SPEAKER_09: Make sure you stop in, say hi to Amin, and tell them that the Scotchy Bourbon boys sent you if you get there based off of what what we have been talking about.
• 1:09:16
  SPEAKER_09: So 16 and a half out of 18.
• 1:09:20
  SPEAKER_09: 18.
• 1:09:21
  SPEAKER_09: Not a bad, not a bad deal right there.
• 1:09:24
  SPEAKER_09: Absolutely.
• 1:09:25
  SPEAKER_09: Alright, so we'll put that back down.
• 1:09:28
  SPEAKER_09: Alright, so now I've got a quick, you can pick one.
• 1:09:38
  SPEAKER_09: I'm gonna pick one because we're just gonna give this a bonus.
• 1:09:41
  SPEAKER_09: I've got my dark arts Glen Caring that I'm tasting out of.
• 1:09:48
  SPEAKER_09: And I am going to be doing the OHLQ.
• 1:09:53
  SPEAKER_09: I'm gonna quickly do this one as far as I'll I'll barrel bottle breakdown the Armanac finish.
• 1:10:02
  SPEAKER_09: Now I am a fan of Arminac.
• 1:10:05
  SPEAKER_09: It's probably one of my favorite finishes.
• 1:10:08
  SPEAKER_09: Now, Mizin.
• 1:10:09
  SPEAKER_07: Mizin, not I'm gonna pour the straight bourbon whiskey, the 10 year.
• 1:10:14
  SPEAKER_09: I also have that.
• 1:10:20
  SPEAKER_10: Is it a single barrel?
• 1:10:21
  SPEAKER_10: What's your proof?
• 1:10:25
  SPEAKER_07: Yeah, it's a single barrel.
• 1:10:26
  SPEAKER_10: What's the proof?
• 1:10:28
  SPEAKER_07: It is a 111.8.
• 1:10:33
  SPEAKER_09: So you did buy the bottle.
• 1:10:36
  SPEAKER_07: Yeah.
• 1:10:37
  SPEAKER_07: Oh, that's right, I did.
• 1:10:39
  SPEAKER_07: It's got the gold wax on it.
• 1:10:41
  SPEAKER_09: Yeah, yeah.
• 1:10:45
  SPEAKER_09: I like to buy it, it's like no.
• 1:10:48
  SPEAKER_09: And so now, so now I so now we're gonna get into some screwed up time.
• 1:10:55
  SPEAKER_09: Oh, how late?
• 1:10:56
  SPEAKER_09: Okay, it's what we gotta do this fast and finish this up.
• 1:10:59
  SPEAKER_06: Yeah, dark art.
• 1:11:02
  SPEAKER_09: Alright, so this is the dark arts pick from the New Orleans Bourbon Festival.
• 1:11:09
  SPEAKER_09: All right, so let's just do this really quick.
• 1:11:12
  SPEAKER_09: It's hard to tell the difference between the noses.
• 1:11:16
  SPEAKER_09: But this one has a little grapier.
• 1:11:20
  SPEAKER_07: This is more carameling vanilla.
• 1:11:24
  SPEAKER_00: Yeah.
• 1:11:26
  SPEAKER_02: Okay.
• 1:11:33
  SPEAKER_02: It's okier.
• 1:11:35
  SPEAKER_02: Yeah, it is.
• 1:11:40
  SPEAKER_09: So here's my on this one.
• 1:11:43
  SPEAKER_09: I'll go first.
• 1:11:45
  SPEAKER_09: I'll say nose.
• 1:11:48
  SPEAKER_09: Is that a four for me?
• 1:11:51
  SPEAKER_10: Body and a one eleven is a three.
• 1:12:03
  SPEAKER_06: Body is a one, a three.
• 1:12:09
  SPEAKER_10: Taste is a four.
• 1:12:15
  SPEAKER_10: And the finish is a three.
• 1:12:19
  SPEAKER_10: It finishes with a little bit of bitter oaky.
• 1:12:27
  SPEAKER_09: It's picking up the the oakiness of the tenure.
• 1:12:31
  SPEAKER_09: That's what I that's so that's what I give it.
• 1:12:34
  SPEAKER_09: I'm gonna give it a nose of three of three.
• 1:13:14
  SPEAKER_00: I'm liking the way this finishes.
• 1:13:16
  SPEAKER_07: I mean, it just it's going on and on for me.
• 1:13:20
  SPEAKER_07: Nice medium hug.
• 1:13:22
  SPEAKER_07: And I'm gonna give I'm gonna give the finish a four, too.
• 1:13:25
  SPEAKER_09: Alright.
• 1:13:26
  SPEAKER_09: So what what what do we got?
• 1:13:29
  SPEAKER_07: Fourteen for me, seven, fourteen for you.
• 1:13:33
  SPEAKER_07: Fourteen total.
• 1:13:35
  SPEAKER_09: Alright, and then let's do this.
• 1:13:44
  SPEAKER_02: This is an Armanac finished OHL Q pick from just recent.
• 1:13:52
  SPEAKER_02: The nose is exactly the same.
• 1:13:55
  SPEAKER_02: It's the French oak.
• 1:13:57
  SPEAKER_09: There's it smells similar.
• 1:14:07
  SPEAKER_09: A little bit more cinnamon French toast.
• 1:14:10
  SPEAKER_09: Cinnamon crunch French toast.
• 1:14:12
  SPEAKER_09: Cinnamon crunch French.
• 1:14:14
  SPEAKER_02: Is that cinnamon?
• 1:14:18
  SPEAKER_02: Toast crunch.
• 1:14:22
  SPEAKER_02: I'll give the nose a four.
• 1:14:32
  SPEAKER_09: Now the proof on this one I might need my glasses for that.
• 1:14:43
  SPEAKER_09: Hundred and fourteen point three six and makes sense.
• 1:14:49
  SPEAKER_09: Little bit more caramel.
• 1:14:51
  SPEAKER_09: Did you say one hundred and fourteen point three six?
• 1:14:54
  SPEAKER_09: Fund and fourteen point six makes sense.
• 1:14:57
  SPEAKER_09: Okay.
• 1:15:06
  SPEAKER_02: I'm writing this down.
• 1:15:07
  SPEAKER_09: Bodies of three.
• 1:15:09
  SPEAKER_09: Bodies of three.
• 1:15:11
  SPEAKER_09: This is of the three the most easy.
• 1:15:17
  SPEAKER_10: Although it's the highest proof.
• 1:15:23
  SPEAKER_10: The taste.
• 1:15:26
  SPEAKER_02: Matt says the nose is a four.
• 1:15:30
  SPEAKER_02: Isn't that what I said it was?
• 1:15:33
  SPEAKER_07: I said I said the nose.
• 1:15:35
  SPEAKER_07: He said the nose is a sweet grape confection sugar, maybe just as good as the amber on a rye.
• 1:15:44
  SPEAKER_07: It's damn good.
• 1:15:46
  SPEAKER_07: I would say that he says the body is a high four, coats to glass and legs for days.
• 1:15:52
  SPEAKER_09: It does, but it's it doesn't quite hit my cheeks because of the mellowness of this particular, the easiness of I'm gonna I'm writing yours down, so keep them coming for your taste and your finish.
• 1:16:05
  SPEAKER_07: For the taste, though.
• 1:16:11
  SPEAKER_09: What do you get on the taste?
• 1:16:13
  SPEAKER_09: It picks up all that cinnamon toast crunch.
• 1:16:15
  SPEAKER_09: It picks up the the same flavor that was in the French oak, but it's got a little bit of caramel toffee.
• 1:16:24
  SPEAKER_09: And that's where it goes to a five.
• 1:16:28
  SPEAKER_09: Of all the five on the taste.
• 1:16:33
  SPEAKER_09: What's Matt thinking about the taste?
• 1:16:35
  SPEAKER_09: Because we're doing this, man.
• 1:16:37
  SPEAKER_07: And all right, Matt.
• 1:16:40
  SPEAKER_07: What are you getting on the taste?
• 1:16:45
  SPEAKER_09: We're just waiting away because we're delayed.
• 1:16:51
  SPEAKER_09: Yeah.
• 1:16:53
  SPEAKER_09: Alright.
• 1:16:55
  SPEAKER_09: Alright, you go ahead and give me your finish if you.
• 1:16:58
  SPEAKER_09: Alright, so this is one the finish of this one is why I feel Macaulay really knows what he's doing.
• 1:17:06
  SPEAKER_09: The age on this is eight and a half.
• 1:17:10
  SPEAKER_09: So we're hitting like sweet spot home run.
• 1:17:14
  SPEAKER_09: Okay.
• 1:17:16
  SPEAKER_09: It hits the front of the tongue.
• 1:17:18
  SPEAKER_07: He said it hits the front of the tongue with great cognac runs back with confection sugar, like my mom's Christmas cookie.
• 1:17:25
  SPEAKER_07: Five all day.
• 1:17:26
  SPEAKER_09: Oh yeah, it's a five.
• 1:17:27
  SPEAKER_09: I said, what did I say for the taste?
• 1:17:31
  SPEAKER_09: What?
• 1:17:32
  SPEAKER_09: What did I give the taste?
• 1:17:33
  SPEAKER_09: Five.
• 1:17:34
  SPEAKER_09: Yeah.
• 1:17:35
  SPEAKER_09: But so this is the longest finish of them all, of the three.
• 1:17:41
  SPEAKER_09: The finish is unbelievably.
• 1:17:49
  SPEAKER_09: That's a special whiskey right there.
• 1:17:53
  SPEAKER_09: It never stops.
• 1:17:55
  SPEAKER_09: I mean, it's long.
• 1:18:01
  SPEAKER_09: I'm even pit pulling hints of vanilla pudding out of it.
• 1:18:05
  SPEAKER_09: Where where does vanilla pudding come?
• 1:18:08
  SPEAKER_09: The taste isn't there.
• 1:18:09
  SPEAKER_09: But all of a sudden you pull that off.
• 1:18:12
  SPEAKER_07: God bless us everyone.
• 1:18:14
  SPEAKER_07: Okay.
• 1:18:15
  SPEAKER_09: Yes.
• 1:18:16
  SPEAKER_09: God bless us.
• 1:18:18
  SPEAKER_09: I'm sorry, that's piggy pudding.
• 1:18:20
  SPEAKER_09: No, I will say that.
• 1:18:22
  SPEAKER_09: Okay, I will go, I will change it from vanilla pudding to tapioca.
• 1:18:27
  SPEAKER_09: Tapioca.
• 1:18:28
  SPEAKER_09: It's tapioca with some some of the those like currants and raisins.
• 1:18:35
  SPEAKER_09: And it just keeps going and keeps going and keeps going.
• 1:18:40
  SPEAKER_09: So I'm going to give it a five.
• 1:18:51
  SPEAKER_09: Yes.
• 1:18:52
  SPEAKER_07: My God.
• 1:18:52
  SPEAKER_09: Oh my god.
• 1:18:53
  SPEAKER_09: So good.
• 1:18:54
  SPEAKER_09: I just love that.
• 1:18:55
  SPEAKER_09: And I'm just going to get five, and uh, we weren't we weren't barrel bottled breaking it down.
• 1:19:00
  SPEAKER_09: You know, the knocks weren't happening, but I'm going to give it a butt up up.
• 1:19:05
  SPEAKER_01: Oh.
• 1:19:06
  SPEAKER_09: The finish is five to a six.
• 1:19:09
  SPEAKER_09: Easily this has.
• 1:19:12
  SPEAKER_09: That makes it an 18.
• 1:19:14
  SPEAKER_09: Yeah, we're waiting on maps.
• 1:19:16
  SPEAKER_09: It easily has one of the best finishes.
• 1:19:21
  SPEAKER_09: This this topper right here earns its topper on its finish because it's one of the best finishes I've ever tasted.
• 1:19:32
  SPEAKER_07: The finish hits a five with the butt-up up, strong smoke, dark chocolate, has the size of your tongue.
• 1:19:39
  SPEAKER_07: Ask for more.
• 1:19:40
  SPEAKER_07: He gives it a 6-2.
• 1:19:43
  SPEAKER_07: So Matt gave it a 19.
• 1:19:46
  SPEAKER_07: You give it an 18, it's a 18.5.
• 1:19:50
  SPEAKER_07: It's close to, it's damn close to.
• 1:19:52
  SPEAKER_09: I I just were I gave it a three on the body, right?
• 1:19:57
  SPEAKER_07: Yeah.
• 1:19:59
  SPEAKER_07: Can't change it now.
• 1:20:00
  SPEAKER_07: It's all I'm not.
• 1:20:02
  SPEAKER_09: I'm not changing.
• 1:20:03
  SPEAKER_09: I'm not changing anything.
• 1:20:05
  SPEAKER_09: I agree with the three still because it don't hit my cheeks.
• 1:20:12
  SPEAKER_09: The the front the the French oak.
• 1:20:15
  SPEAKER_07: Well, that two is, I mean, we you tasted two other bourbons and whiskies and been sipping through those.
• 1:20:24
  SPEAKER_09: No, this is so so this is hey Nash, this is uh this is you come down and I start a fire in my on my fireplace, and me and you just sip this all night staying warm and talking and whatever, and you know, with the with the with the Christmas tree, and and it it just delivers on every single, it just lights up everything.
• 1:20:50
  SPEAKER_09: But like I said, it's the best one of the best finishes I've ever had.
• 1:20:55
  SPEAKER_09: It's it just goes and goes and goes and goes.
• 1:20:58
  SPEAKER_07: Just to put this out here and for physical proof, you'll probably have to drive me back to Dravasi.
• 1:21:10
  SPEAKER_09: If the fire's warm enough, you can just curl up.
• 1:21:13
  SPEAKER_09: No way, sure.
• 1:21:15
  SPEAKER_09: Why won't she?
• 1:21:15
  SPEAKER_09: Why won't why won't she be there?
• 1:21:19
  SPEAKER_09: Because it's only it it's that you it's just me and Rachel.
• 1:21:23
  SPEAKER_09: We'll be we'll be off someplace else.
• 1:21:26
  SPEAKER_09: Because we've got that suite.
• 1:21:30
  SPEAKER_09: I think it actually has a fireplace.
• 1:21:32
  SPEAKER_09: I hope so.
• 1:21:33
  SPEAKER_09: All right, all right, okay, guys, we gotta finish this up and then I'll throw it.
• 1:21:38
  SPEAKER_09: It's already 10 o'clock when I was supposed to leave, but I'm having so much fun.
• 1:21:42
  SPEAKER_09: We it's like a shout out.
• 1:21:45
  SPEAKER_07: Shout out to this is gonna be a good one, so shout out to Alan Bishop for coming on.
• 1:21:50
  SPEAKER_09: Shout out to Macaulay.
• 1:21:52
  SPEAKER_09: Love everything that's that that that McAuley's doing.
• 1:21:55
  SPEAKER_09: Absolutely.
• 1:21:56
  SPEAKER_09: It's so good to see what he's doing.
• 1:21:58
  SPEAKER_09: Uh today I messaged him and he's like, I can't make it because I've got something.
• 1:22:02
  SPEAKER_09: I'm like, we gotta schedule something so I can help you keep selling this in Ohio.
• 1:22:07
  SPEAKER_09: Forever it was sitting on the shelf.
• 1:22:09
  SPEAKER_09: All these were sitting there, and all of a sudden, after Kentucky Bourbon Festival, everything started moving.
• 1:22:16
  SPEAKER_09: And he's really it's it's so much fun to be a part of a brand from the start to see someone start it up.
• 1:22:23
  SPEAKER_09: Alan was we we kind of came in with initially at the Spirit of French look at two years.
• 1:22:29
  SPEAKER_09: Well, Alan's now starting another brand, and that's so much fun to be a part of all the stuff they're doing.
• 1:22:35
  SPEAKER_09: Absolutely, and stay at, I mean, they got a hotel there.
• 1:22:38
  SPEAKER_09: How much fun can that be?
• 1:22:40
  SPEAKER_09: We've stayed there already.
• 1:22:41
  SPEAKER_09: I've stayed there already three times.
• 1:22:43
  SPEAKER_07: Listen, I'm gonna tell you, I'm telling you, I'm gonna make a point.
• 1:22:47
  SPEAKER_07: This is this is my go-to, my first seat of the year.
• 1:22:51
  SPEAKER_07: I'm going to old homestead.
• 1:22:54
  SPEAKER_07: With or without you.
• 1:22:59
  SPEAKER_09: Wait, you're going with it's it's it's you you that's a pretty bold statement for a South Car Carolinan, considering how damn cold it gets down there, it gets up here and how warm it stays down there.
• 1:23:15
  SPEAKER_09: Uh I'll believe it when I see it.
• 1:23:16
  SPEAKER_09: But anyways, all right.
• 1:23:18
  SPEAKER_09: So so everybody, so everybody before we go, we're before we I I mean me, I I live for cold, but everybody, thanks for joining us tonight.
• 1:23:29
  SPEAKER_09: But no, there's an after party.
• 1:23:31
  SPEAKER_09: The after party on so everybody on Facebook, if you're on YouTube, transfer to Facebook because we're the Scotchy Bourbon Boys.
• 1:23:39
  SPEAKER_09: Check that out, and I'm gonna give a link to the Zoom on the Facebook comments, and whoever's on, make sure that you come on.
• 1:23:47
  SPEAKER_09: Uh, Lucas, it would be great to have you come on tonight with us.
• 1:23:51
  SPEAKER_09: And so, all right.
• 1:23:55
  SPEAKER_09: Let's see if I could finish this up.
• 1:23:58
  SPEAKER_09: W.scotchyburbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts.
• 1:24:06
  SPEAKER_09: Make sure you check that out.
• 1:24:07
  SPEAKER_09: You can message me directly.
• 1:24:08
  SPEAKER_09: Yeah, get your get your Scotchy Bourbon.
• 1:24:11
  SPEAKER_09: Yeah, Crystal Glenn Karen Club.
• 1:24:13
  SPEAKER_09: Yeah, the Crystal Glenn Karen Club.
• 1:24:15
  SPEAKER_09: That's a good club to join.
• 1:24:16
  SPEAKER_09: Ask for the details.
• 1:24:18
  SPEAKER_09: And then also remember we're on Facebook, Instagram, YouTube, X, and now TikTok.
• 1:24:23
  SPEAKER_09: Also, we are on Apple, iHeart, and Spotify.
• 1:24:27
  SPEAKER_09: Whether you listen to us or you watch us, make sure that you comment, leave good feedback, or subscribe, but also become members.
• 1:24:37
  SPEAKER_09: Members, it's cool to be a member, it helps us out.
• 1:24:40
  SPEAKER_09: We we appreciate the support of all the members that are giving us their support.
• 1:24:46
  SPEAKER_07: And then also not only that, but listen, another good quality of being a member and a member of our Facebook group is great big 12 days of Christmas giveaway, Christmas past, bourbons and whiskies, Christmas present, bourbon and whiskeys, and a one Christmas bottle of the future.
• 1:25:08
  SPEAKER_09: Now make sure that you check out our Thanksgiving Day podcast next Tuesday with Greg Schneider.
• 1:25:16
  SPEAKER_09: We will be doing wild turkey products and also Super Nash will announce the exact details of how everything can go.
• 1:25:28
  SPEAKER_09: And hey Stacy, good to see you.
• 1:25:31
  SPEAKER_09: And then remember, hey Stacy, good bourbon equals good friends and good times.
• 1:25:38
  SPEAKER_09: Make sure that you drink responsibly.
• 1:25:41
  SPEAKER_09: Responsibly.
• 1:25:42
  SPEAKER_09: Don't drink and drive.
• 1:25:44
  SPEAKER_09: And live your life uncut and unfiltered.
• 1:25:48
  SPEAKER_09: And our other theme song will take us out.
• 1:25:58
  SPEAKER_09: I'll be putting up the link to join us on Zoom.