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Four Grain Geniuses and the Symphony of Spirits · 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 of the 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 of the 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: Merry Christmas and happy Thrata Day Woo.
• 2:45
  Speaker 2: All right, welcome back to another podcast of the ScotchyBurbidBoys.
• 2:50
  Speaker 2: Tonight we got Super Nash.
• 2:55
  Speaker 3: Yes, in the house.
• 2:56
  Speaker 2: Yes, we got tiny in the studio and back in the studio, tiny, fresh off of Florida vacation of relaxation and enjoyment.
• 3:08
  Speaker 2: It was a really cool vacation.
• 3:11
  Speaker 2: Had a lot of fun, didn't do a lot of urban stuff but got to see my parents and that was really nice.
• 3:21
  Speaker 2: They got to see my granddaughter and it just was an overall really good experience, relaxing.
• 3:29
  Speaker 2: Most of the time when I go on vacation or trips, I fill them up with every single second of activities, and this this was one of the first relaxing vacations.
• 3:40
  Speaker 2: My battery is recharged and ready to go, but I also on Saturday got to see Super Nash.
• 3:48
  Speaker 2: That was really kind of a cool thing.
• 3:53
  Speaker 3: Not for a long time, but for a brief parking lot exchange of some bourbon bottles, and then we had a nice dinner together.
• 4:03
  Speaker 3: Yeah, it's a Cherokee with Carolina.
• 4:08
  Speaker 2: Yeah, we made it mean, we made it work a delicious dinner.
• 4:11
  Speaker 2: And then we did our bottle exchange.
• 4:14
  Speaker 2: Yeah, I felt like we were doing some sort of moonshining kind of thing exchanging bottles in the mountains.
• 4:21
  Speaker 2: Yeah, which was kind of cool.
• 4:24
  Speaker 2: Just remember, everybody were looking for the cup to come.
• 4:29
  Speaker 2: Wheeling wheeling in and walk.
• 4:31
  Speaker 2: Yeah, exactly, there was no doubt, no doubt.
• 4:36
  Speaker 2: But that allowed us to me to be able to have one of my favorite bourbons.
• 4:42
  Speaker 2: I've got a sample here and this is the Colonel Taylor foregrain, and Super Nash is holding that baby up right there too.
• 4:50
  Speaker 2: But just know one of the really 2017.
• 4:58
  Speaker 2: And we've shared this before.
• 4:59
  Speaker 2: Yeah, it's not like and foregrain hasn't been coming out.
• 5:03
  Speaker 2: I think it only came out one other time since 2017.
• 5:07
  Speaker 2: Right, 2018.
• 5:09
  Speaker 2: Yeah, right, so I can't wait to get to that.
• 5:14
  Speaker 2: We're the scotchy bourbon boys wwwscotchyberbonboyscom for all scotchy bourbon boys things.
• 5:20
  Speaker 2: We've got our Glen Caron's Super Nash is wearing his scotchy bourbon boy t shirts and then also we sell bourbon balls and we've got our special magnets.
• 5:33
  Speaker 2: Contact me you can go to the website or you can contact me direct on Facebook.
• 5:38
  Speaker 2: Send me a Facebook message and I will work.
• 5:40
  Speaker 2: Will work to get your merchandise out for you.
• 5:44
  Speaker 2: But also we are on all the podcast formats Spotify, I heart Apple.
• 5:51
  Speaker 2: Ask Siri or Alexis If you don't play it, and they will.
• 5:57
  Speaker 2: But then also remember, on Facebook, instagram, we're going to be out there on YouTube.
• 6:08
  Speaker 2: So we now have not only can you subscribe to the channel and we've gone over 13,300 subscribers and we're going strong right now but you also now there are memberships, different membership levels, but I'm going to throw this out right here right now, there's three different levels.
• 6:30
  Speaker 2: The first people to get into the three different levels are going to get something extra.
• 6:39
  Speaker 2: You will be the first founding YouTube members and we are going to shower you with gifts.
• 6:49
  Speaker 2: The lower level, the lower the level of the membership on YouTube.
• 6:54
  Speaker 2: It's not going to be as extravagant as that monthly membership top level.
• 7:00
  Speaker 2: If you subscribed or you get in on and become a member on the top level and then also know that we have super chats, that's way that you can get your comments on our live feeds and I will have to start monitoring if people start to do the super chats.
• 7:21
  Speaker 2: You do a super chat, your comment will get along and we will have a discussion on our podcast.
• 7:28
  Speaker 2: Some of the you know what would you say advantages of being a member.
• 7:34
  Speaker 2: So we just going to start that YouTube membership and you just go check us out.
• 7:40
  Speaker 2: The Scotchy bourbon boys on YouTube.
• 7:41
  Speaker 2: It's all self explanatory.
• 7:44
  Speaker 2: I know right now I'm still in the process it's set up.
• 7:48
  Speaker 2: It's not set up for how awesome it's going to be and those first three members that that join, we get it.
• 7:56
  Speaker 2: I will definitely be sending out probably some bourbon samples.
• 8:02
  Speaker 2: There's going to be merchandise, there's going to be things thanking you for coming apart of the Scotchy bourbon boys on YouTube.
• 8:13
  Speaker 3: Hold on a second, I'll be right back.
• 8:14
  Speaker 3: I gotta go.
• 8:16
  Speaker 2: I gotta go over here to YouTube.
• 8:18
  Speaker 3: I'm fixing to sign up and be one of those first members.
• 8:21
  Speaker 2: Does it count?
• 8:21
  Speaker 2: No, no, no, yeah.
• 8:24
  Speaker 2: You could send yourself a sample, motherfucker.
• 8:27
  Speaker 2: So me sending out samples.
• 8:34
  Speaker 2: You know what that means.
• 8:35
  Speaker 2: You know what that means?
• 8:37
  Speaker 2: Hey, super Nash, yeah, because, yeah, because I need labels.
• 8:41
  Speaker 2: Hey, print the label and send that sample to this guy.
• 8:44
  Speaker 2: Here's the address.
• 8:45
  Speaker 2: That's why you're Super Nash, right?
• 8:49
  Speaker 3: That's right.
• 8:51
  Speaker 2: So we had a really good time, I mean in our bottle exchange up in high altitude and the cold, you know, after a week of being in 80, 70, 80 degree temperatures, I mean I think that bottle exchange happened at 27 degrees.
• 9:10
  Speaker 3: Yeah it was pretty cold and those bottles that you got, it actually got and probably gotten down to about 19 degrees, yeah, and went to an altitude of like I think like 5600 feet.
• 9:25
  Speaker 2: Yeah, we were up there, there's no doubt about it.
• 9:27
  Speaker 2: The JW Dan, you're like, I'm not sure where this leakage is coming from.
• 9:32
  Speaker 2: It was coming from the fact that it was cold and it was high altitude.
• 9:37
  Speaker 2: I really think that the change of pressure was, like you know, broke the seal.
• 9:45
  Speaker 3: So, I didn't realize that the box had fell over in her trunk because we took the suitcases out and all that Ah, and then went over the mountain, I guess when I was sliding around some of those curves.
• 10:04
  Speaker 2: Knocked the box over, there you go.
• 10:06
  Speaker 2: But that, that was a milk bottle, jw.
• 10:10
  Speaker 2: Dan, from what year?
• 10:12
  Speaker 3: 1968.
• 10:13
  Speaker 3: , 1968.
• 10:15
  Speaker 2: And then there's a Jim Beam.
• 10:17
  Speaker 2: What the canter Strike a blue felt bottle.
• 10:22
  Speaker 2: Yeah, with Italian art on it.
• 10:26
  Speaker 2: It's a you know and then 1969.
• 10:31
  Speaker 2: Right, so I can't wait.
• 10:33
  Speaker 2: That's an up and coming podcast for sure, right.
• 10:37
  Speaker 3: Oh yeah, and I can tell you right now, because I've opened up one of each of those bottles and and they are delicious.
• 10:46
  Speaker 2: Yeah, I was it.
• 10:47
  Speaker 2: I was able to stop off on my way home at burnt church distillery.
• 10:54
  Speaker 2: Hello to everybody at the burnt church distillery, they, that is a really cool place.
• 11:00
  Speaker 2: If you're in South Carolina by Hilton Ed, you need to stop off.
• 11:04
  Speaker 2: It is beautiful.
• 11:05
  Speaker 2: Well, you know everything.
• 11:07
  Speaker 2: And then they are there.
• 11:09
  Speaker 2: Whiskey is starting to come into you know, into its own.
• 11:14
  Speaker 2: They've been up for a while and that was really cool.
• 11:18
  Speaker 2: And then we also stopped at the Jamesy pepper distillery.
• 11:21
  Speaker 2: I was able to pick up their decanter bottle, their newest one, from December it was.
• 11:27
  Speaker 2: I was able to taste it and was spectacular.
• 11:30
  Speaker 2: I had their bourbon bottled and be bond so that.
• 11:33
  Speaker 2: And then I also picked up a bottle at the barrel house, their barrel house small batch also got to taste that.
• 11:42
  Speaker 2: And their limited release that they release every year was they had that available for tasting to, so that in a little bit of bourbon on that Saturday and Sunday after a whole week of cool relaxation.
• 11:57
  Speaker 2: That brings us to why everybody's here.
• 12:01
  Speaker 2: Right, we are talking where tonight, are talking for green bourbons and, you know, adding that extra grain.
• 12:10
  Speaker 2: And then what is a four grade bourbon?
• 12:13
  Speaker 2: Right, we're going to talk a little bit about that.
• 12:15
  Speaker 3: Usually, you know most, most men, and actually bills are generally made up of basic mash.
• 12:23
  Speaker 3: Bills are generally three grains right, yep, which is corn, rye and malted barley, right or wheat or corn wheat and market malted barley.
• 12:36
  Speaker 3: Those are the four basic, basic grains and usually, well, sometimes some distilleries have added put all four of those grains in there.
• 12:50
  Speaker 3: Yeah, and usually the reason is is because, like, when you add like the wheat to it, the wheat sort of stop and so the let me see here where I got it Right.
• 13:08
  Speaker 2: Well, normally if you switch out rye with wheat generally you can come up with some of the spice and the heat from the rye.
• 13:20
  Speaker 2: Although there are some weeks, can have some spice.
• 13:24
  Speaker 2: I mean, there's a lot of different things.
• 13:26
  Speaker 2: It's not always the case, but mostly the case.
• 13:29
  Speaker 2: You know, I mean makers mark is a weeded bourbon and I never, really never, ever, was Growing up, thought I didn't know anything, but I didn't think it was any less spicier than Jim be more.
• 13:44
  Speaker 2: You know something else I was drinking when I was, so I mean, there's, there's certain aspects that we can smooth it out a little bit or make that spice or heat go away when you're drinking, but it doesn't necessarily always happen that way.
• 14:00
  Speaker 2: But using the rice spice, you definitely, as a distiller, the rice spice, you know right, right, right, bread and right, and then you know from spice.
• 14:11
  Speaker 2: There's there's two reasons why the reasons, what main reason?
• 14:15
  Speaker 2: Why is that wheat was being grown for bread?
• 14:18
  Speaker 2: I don't care what you say.
• 14:20
  Speaker 2: It's like it was obvious that rice was hardier, grew in the northern, grew better in the northern, colder, and that's where the ride was coming from and you can make.
• 14:32
  Speaker 2: But overall, the wheat that was being grown, you know majority of it was being, you know ground up and you know for flower and you know for making, you know red and what what not?
• 14:46
  Speaker 2: Whereas the rye that didn't, that did not have the you know people weren't made.
• 14:53
  Speaker 2: They can make right bread, but that wasn't it.
• 14:55
  Speaker 2: You know, that's that's our darker, hardier, richer, and that made sense, use, for you could grow it and then use it for multi uses, so yeah, so also.
• 15:09
  Speaker 3: So when they started also started using making for grain alternative bourbons, not only did they use the four grains wheat, rye, corn and barley but also that they started using a variety of range of other grains yeah, like tritical milled oats and just a variety of range of others.
• 15:40
  Speaker 3: What?
• 15:42
  Speaker 3: If you're still are.
• 15:43
  Speaker 3: They're using rice buckwheat.
• 15:46
  Speaker 2: You know Alan uses the buckwheat, yeah, right, so and rice, you're right.
• 15:53
  Speaker 3: But for grains, and even you know some others are even doing five and six grain, but tonight we're talking about for grains and the for grain whiskies and bourbons that that we have available and that we already have and have tasted right, right, right and one of the four grains.
• 16:19
  Speaker 2: Yeah, we mean you have four of them right now.
• 16:23
  Speaker 2: Now you have the Penelope there and you, we both have the Lee W Sinclair from from the spirit of French like our sponsor, and then I've got a kind of class and the regular bottled in bond, now the iconoclasts, where that came in the regular bottled in bond.
• 16:45
  Speaker 3: But I put it back in there because just like a room on the table here.
• 16:49
  Speaker 3: So I kept the iconoclast out.
• 16:52
  Speaker 2: Right, and then you've got the.
• 16:54
  Speaker 2: Then we've got the for grain creates Taylor.
• 16:59
  Speaker 2: And then we have the for grain Woodford special 375 toasted oak for grain that they released last year in 2023.
• 17:11
  Speaker 2: And then you have the Lux Row for grain.
• 17:18
  Speaker 3: Right, there we go.
• 17:19
  Speaker 3: That's the the for green mash bill double single barrel Right.
• 17:27
  Speaker 2: And then I have at the moment, and you have the rabbit, we've got the rabbit hole race King.
• 17:35
  Speaker 2: That is a delicious.
• 17:39
  Speaker 2: Now they call it a five grain.
• 17:41
  Speaker 2: So I did a little bit of research and and when you're talking about a multi dry and a rye, it doesn't necessarily mean so you've got in this particular one.
• 17:54
  Speaker 2: You have wheat rye, you've got wheat, wheat rye, barley and corn.
• 18:00
  Speaker 2: And those are the four and they go with the fifth one because they use a melted rye.
• 18:08
  Speaker 2: They have a milk chocolate, malted wheat.
• 18:11
  Speaker 2: I believe it's a double chocolate.
• 18:14
  Speaker 3: But you know right.
• 18:17
  Speaker 2: No, no, so it was a malted rye, rye corn, double chocolate, malted wheat and a malted barley.
• 18:28
  Speaker 2: So I think that's what we were dealing with with that, so I'll get that out of the way.
• 18:35
  Speaker 2: Okay, yep, so we've got that, now A foregrain, like, for instance, you know, allen's foregrain.
• 18:47
  Speaker 2: Now you've got the Penelope foregrain also.
• 18:50
  Speaker 2: Yep Penelope foregrain, so, and that's really interesting.
• 18:55
  Speaker 2: And so I've heard a bunch of different things.
• 18:59
  Speaker 2: Okay, so there's one thing when you distill it as a foregrain, Okay so you basically do your cook with wheat, barley, rye and corn and then you distill it, put it in the barrel and age it.
• 19:19
  Speaker 2: Now there's also, I believe, like a Penelope or the Lux Row, those are, you basically took a three grain rye bourbon and a three grain weeded bourbon and you combine the two barrels together to make a four grain bourbon.
• 20:27
  Speaker 2: So those, so you can either blend it or distill it.
• 20:32
  Speaker 2: As far as you know, as far as how you make and come about those four grains, we also know that the Penelope is probably a blended four grain because of the fact that MGP it's not like a common occurrence for MGP to have a four grain bourbon, right, it's not.
• 20:53
  Speaker 2: So I would imagine that's what they did, blended it.
• 20:56
  Speaker 2: I'm not for sure, but that would be the case.
• 20:59
  Speaker 2: But we know, on the Lux Row, that's what they did.
• 21:01
  Speaker 2: On the double barrel, they had a wheat barrel and a rye barrel bourbon and mixed them together.
• 21:06
  Speaker 2: Yeah, and there's a lot of different things.
• 21:10
  Speaker 2: Well, okay, I hope you don't, I hope you don't prove me wrong.
• 21:19
  Speaker 3: Okay, and the mash bill for this.
• 21:23
  Speaker 3: Penelope four grain bourbon is an undisclosed blend of wheat heated and rye bourbon.
• 21:31
  Speaker 3: Yeah, that's right.
• 21:32
  Speaker 3: Yes.
• 21:33
  Speaker 2: Yes, and the same thing on Lux Row.
• 21:35
  Speaker 2: I think that is that, that it says a double barrel, right.
• 21:40
  Speaker 3: And it says, and then it goes on to say right down here the bourbon is a blend of a wheat and a rye bourbon mash bill, which were aged separately before being blended and bottled.
• 21:50
  Speaker 3: The bourbon is aged and barrels charred with a number four staves and a number two hits in the first batch of Penelope bourbon is comprised of six barrels totaling 1900 bottles.
• 22:02
  Speaker 2: Yeah, I mean think about that Honestly, because there's two different ways to come up about it.
• 22:09
  Speaker 2: And I'm sure and that's what I love about 100% when I love about bourbon there are people that will tell you that when you blend it and it becomes, it's not a true four grain, and you know that there's all this kind of you know, controversy that always comes up about it and I'm not going to say I love the ability to create at both levels.
• 22:35
  Speaker 2: There's no doubt what Alan did with his Sinclair and he came out with this and we got a chance to taste it at when it was just a straight Indiana bourbon, and then we got to chase it when it was bottled in bond.
• 22:55
  Speaker 2: Now this one oh, that's interesting Bourbon whiskey distilled, just so you know, this is Alan's original straight bourbon whiskey.
• 23:15
  Speaker 2: I got here, I don't got.
• 23:16
  Speaker 2: The iconic class I'm sure is going to tell me it's bottled in bond.
• 23:20
  Speaker 2: Right?
• 23:20
  Speaker 2: Let's see my kind of class.
• 23:23
  Speaker 2: Straight bourbon barrel strength, respect the green.
• 23:28
  Speaker 2: Where did you just your kind of class say, bottled in bond, double pot stilled?
• 23:39
  Speaker 2: So it's does yours no.
• 23:49
  Speaker 2: So I guess it's a straight bourbon whiskey, right?
• 23:52
  Speaker 2: Because?
• 23:54
  Speaker 3: mine's a hot, it's not bottled in bond but because mine's a hundred and seven point nine, proof and bottom left corner of the bottle yeah, 107.9, I kind of class.
• 24:04
  Speaker 2: And then yeah, except this one is 100 proof, it's bottled in bond.
• 24:11
  Speaker 2: This one's bottled in bond, okay, and this is a straight bourbon, indiana bourbon, which means it's four years.
• 24:20
  Speaker 2: So yeah.
• 24:22
  Speaker 2: I was hoping.
• 24:24
  Speaker 2: I know I have the original weeded bourbon that he did.
• 24:27
  Speaker 2: I still have that.
• 24:29
  Speaker 2: I still have some of that and I enjoy that I know.
• 24:33
  Speaker 2: I know Alan enjoys that too.
• 24:38
  Speaker 3: I have probably about four ounces of that original bottle left.
• 24:46
  Speaker 2: Okay, yeah.
• 24:47
  Speaker 2: And so Gary just met.
• 24:50
  Speaker 2: He picked up a Penelope toasted yesterday.
• 24:53
  Speaker 2: That's excellent, gary, we are going to.
• 24:56
  Speaker 2: But the ones we're going to taste is the ones we have together.
• 25:00
  Speaker 2: So we've got, so let's, let's.
• 25:02
  Speaker 2: So we've got the bottled in bond for grain Taylor, because all Taylor is bottled in bond, except for, yeah, except for barrel proof, right, if I'm not mistaken.
• 25:12
  Speaker 2: And then we've got the four grain.
• 25:15
  Speaker 2: You got that kind of class I haven't opened it so you taste the kind of class and I'll, which is 107.
• 25:22
  Speaker 2: I'll do the Sinclair bottled in bond.
• 25:24
  Speaker 2: And then we've got the.
• 25:26
  Speaker 2: Let's see what this is.
• 25:28
  Speaker 2: This is 90.4 proof, like most Woodford's, this toasted oak four grain.
• 25:37
  Speaker 2: I love the toasted oak four grain honestly.
• 25:40
  Speaker 2: And then we've got the.
• 25:41
  Speaker 2: We'll finish up with the race king as a five.
• 25:44
  Speaker 2: So what I find with a good four grain is usually you get, you start to deal with different flavors.
• 25:55
  Speaker 2: So I mean, initially do you?
• 25:59
  Speaker 2: Well, let's do the Sinclair.
• 26:01
  Speaker 2: What do you got in?
• 26:02
  Speaker 2: What did you pour?
• 26:04
  Speaker 3: The counterclass.
• 26:05
  Speaker 2: Yeah, and I'll all pour the Sinclair, the regular bottled in bond, 100 proof.
• 26:12
  Speaker 2: Put a little bit in my glass, just a little, I haven't All right.
• 26:20
  Speaker 2: So this is Lee W Sinclair four grain bourbon.
• 26:26
  Speaker 2: Right there it's.
• 26:29
  Speaker 2: They sell it at the distillery.
• 26:33
  Speaker 3: There's the icon class I've got the Lee W Sinclair four grade of kind of class which is comprised of three barrels.
• 26:42
  Speaker 2: Right and this is the.
• 26:44
  Speaker 2: Just he goes different because the four grains are corn, wheat, oak and barley.
• 26:50
  Speaker 2: So you've got oats and honestly, woodford doesn't oats whiskey that I actually enjoy.
• 26:58
  Speaker 2: I know that Freddie's done used oats in some of his 375 milliliter.
• 27:05
  Speaker 2: You know expressions and then let's see.
• 27:11
  Speaker 2: And then you know I do enjoy oats.
• 27:16
  Speaker 2: So having oats in there, a wheat this is a weeded oat bourbon and really it adds like a toasty flavor to it.
• 27:36
  Speaker 2: It's definitely got a little bit of like a yeasty bread flavor.
• 27:50
  Speaker 2: So, uh, beach, Michael Beach, I do have a screen.
• 27:57
  Speaker 2: Let's see.
• 27:59
  Speaker 2: I will share the screen and for everybody who's listening, I will read the screen.
• 28:05
  Speaker 2: But share screen.
• 28:08
  Speaker 2: All right, there it is, I'm going to pull up that's he tasted icon class and I'll give you his tasting notes.
• 28:19
  Speaker 2: He picks up brown sugar, dried fruits, prunes, date, some sweet, oak, wood and a hint of baking spices, where his nephew Matt picked up the brown sugar and molasses with some prunes, oak and a hint of spice also.
• 28:35
  Speaker 2: So they, he was saying that that was the nose, but then the taste was brown sugar, price spice, floral white pepper.
• 28:45
  Speaker 2: I get a little bit of the white pepper, cinnamon with dried dates and toasted with a dried cranberry and the fruit becomes more of a raisin instead of dates and the sweeten it is reduced to spice, is dominated by white pepper tasted with a pecan and sweetness becomes French vanilla.
• 29:03
  Speaker 3: I definitely was getting a little bit of the cinnamon.
• 29:09
  Speaker 2: Yeah, and then I'm just looking a little bit of vanilla.
• 29:19
  Speaker 2: I'm going to hit this again because I was definitely all right, we'll get off share screen now.
• 29:28
  Speaker 2: But that did I.
• 29:34
  Speaker 2: I think I did, didn't I did, I, did I, or did I?
• 29:38
  Speaker 2: Yes, I did?
• 29:39
  Speaker 2: All right, so there we go.
• 29:40
  Speaker 2: So overall, I find now this I'm going to try it you pick up very unique flavors.
• 29:54
  Speaker 2: I'm definitely a toasted, a toasted oak.
• 30:01
  Speaker 2: Then you get a little oatmeal with a little bit of vanilla on it.
• 30:06
  Speaker 2: You know what I mean.
• 30:07
  Speaker 2: Now my bottle of Lee W Sinclair has been sitting for a while.
• 30:12
  Speaker 2: This is not a fresh crack.
• 30:15
  Speaker 2: You're the one who's doing that kind of class that I'm doing just the straight Sinclair which you know he keeps.
• 30:26
  Speaker 2: Alan keeps on taste profile.
• 30:29
  Speaker 2: You know where?
• 30:30
  Speaker 2: The kind of class is the?
• 30:32
  Speaker 3: is that way back when we did the way before Christmas?
• 30:38
  Speaker 3: I want to say around Thanksgiving or before that I'm going to pull out the.
• 30:44
  Speaker 2: I'm going to break out the icon class.
• 30:45
  Speaker 2: You guys are talking cinnamon and baking spices and I'm getting fresh bread.
• 30:49
  Speaker 2: And you know the reason why Alan did the icon class is because he wanted to do a smaller batch and he took those unique barrels that had weren't weren't on flavor on, you know, on on that, weren't on you know, profile.
• 31:12
  Speaker 2: They were the off profile barrels.
• 31:15
  Speaker 2: You know what I mean.
• 31:16
  Speaker 2: So now I'm going to get the difference between a three barrel batch and a larger batch that he produces so that he can distribute where this is.
• 31:32
  Speaker 2: And you know, when he did the icon class, he did the whole social media how people were dying paying $1,500 a bottle.
• 31:43
  Speaker 2: Remember that five year MGP.
• 31:48
  Speaker 2: Okay, cardinal spirits, matt Neath, and so that Cardinal spirits is a.
• 31:56
  Speaker 3: I believe no that party source store pick yeah.
• 32:01
  Speaker 2: Is that Ed?
• 32:03
  Speaker 2: No, what, what?
• 32:05
  Speaker 2: What spirits is Ed?
• 32:06
  Speaker 2: It's got the picture, but I got to remember what spirits.
• 32:10
  Speaker 2: Okay, that's a big difference.
• 32:17
  Speaker 2: I taste the brown sugar in the cinnamon.
• 32:19
  Speaker 2: So this is like a cinnamon roll added into icon, a clap, I mean added into Lee W Sinclair.
• 32:28
  Speaker 2: That's delicious.
• 32:30
  Speaker 3: Oh my gosh, that's where the vanilla frosting is coming in.
• 32:34
  Speaker 2: Yeah, Vanilla cinnamon, and then also because it's Brady yeasty Brady mm.
• 32:42
  Speaker 2: Hmm.
• 32:45
  Speaker 2: And then with brown sugar.
• 32:46
  Speaker 2: Yeah, I'm picking up that brown sugar, I'm picking up the cinnamon, I'm picking up the toasted bread, that is.
• 32:57
  Speaker 2: That is.
• 32:59
  Speaker 2: That's a delicious pour I wanted.
• 33:02
  Speaker 2: I was thinking of putting this up and that that would have been stupid, because this, this bottle, should be drank.
• 33:10
  Speaker 2: That's a good bottle and I always go back.
• 33:14
  Speaker 2: I can't wait Mat's on Cheers, that's for sure.
• 33:21
  Speaker 2: And then all right.
• 33:24
  Speaker 2: So what you find in these four grains is you're going to find different flavors, a little bit more so, because you've got the all the grains mixed together and it's like so you got a four grain like this, and it's wheat and oats.
• 33:44
  Speaker 2: But what happens if you do this for grain with oats as the major?
• 33:51
  Speaker 2: You know it's an old bourbon, you know you switch it around.
• 34:02
  Speaker 3: Speaking of which, let's move on to the Woodford Reserve.
• 34:09
  Speaker 2: All right, let's move on to the Woodford Reserve.
• 34:13
  Speaker 2: All right, this, this particular bottle, is one of my favorite bottles of 2023.
• 34:25
  Speaker 3: A lower proof.
• 34:25
  Speaker 3: It's down to 90.4 proof.
• 34:28
  Speaker 2: Right, whereas the 100 and 107.
• 34:30
  Speaker 2: But I bought another bottle.
• 34:33
  Speaker 2: I got the full bottle.
• 34:35
  Speaker 2: I went through this fast If you look at, look at my bottle, my first bottle.
• 34:42
  Speaker 2: I enjoyed the shit out of this.
• 34:48
  Speaker 3: All right.
• 34:48
  Speaker 3: This is the undisclosed blend of corn, rye wheat and malted barley.
• 34:54
  Speaker 2: So you got to so by putting rye.
• 34:57
  Speaker 2: Second, that means it's the secondary, and then, but it's toasted, so you do get that reddish color and it's like, oh my God, the first thing in the nose is buttered caramel corn.
• 35:12
  Speaker 3: Oh my gosh.
• 35:14
  Speaker 2: It's buttered.
• 35:14
  Speaker 2: It's buttered caramel, like first you get the buttered popcorn and then a caramel in there.
• 35:20
  Speaker 2: That is that smells so delicious.
• 35:23
  Speaker 2: That's a unique nose, hmm when Greg talk wow, wow, that's all I could say about that one.
• 35:36
  Speaker 2: I mean, those four grains bring out some flavors.
• 35:39
  Speaker 2: Tons of tons of tons of Brown sugar ish, like if you dipped caramel corn in some brown sugar.
• 35:48
  Speaker 2: Wait, that flavor there isn't butterscotch.
• 35:52
  Speaker 2: I gotta remember what that flavor is.
• 35:55
  Speaker 1: It's a specific flavor.
• 36:00
  Speaker 2: Is it cinnamon toast crunch?
• 36:01
  Speaker 2: It's cinnamon toast crunch?
• 36:07
  Speaker 2: I get that rich brown sugar cinnamon.
• 36:12
  Speaker 2: I that's like I think.
• 36:18
  Speaker 3: I would love my gosh.
• 36:20
  Speaker 3: This is like I Could pour this.
• 36:23
  Speaker 3: On like fresh homemade butter biscuits.
• 36:30
  Speaker 2: Matt is saying that he likes that he can find Woodford on the shelf.
• 36:35
  Speaker 2: This isn't Matt.
• 36:37
  Speaker 2: This isn't the Woodford double oak.
• 36:39
  Speaker 2: This is the 375 toasted oak foregrain that they released from the distillery.
• 36:46
  Speaker 2: And I Love woodford double oak, that there's no doubt.
• 36:54
  Speaker 3: And we had to go to the distillery and pick these up.
• 36:58
  Speaker 2: You know you've got all these categories now and they're all bourbons, you know.
• 37:02
  Speaker 2: But you've got the double oaks.
• 37:04
  Speaker 2: We covered that just recently and now you've got the four grains and what the stillers can do with the foregrain.
• 37:12
  Speaker 2: Ross Cornelis in is welcome, ross, for good to see you, cheers.
• 37:19
  Speaker 2: You know, we, we did pick up that 1792 store pick.
• 37:26
  Speaker 2: That's you.
• 37:27
  Speaker 2: We switched out and we'll be doing a podcast on that.
• 37:31
  Speaker 2: I think there's gonna be a podcast on 1792 with sweet weed full-proof store picks.
• 37:36
  Speaker 2: We got it all right.
• 37:38
  Speaker 2: I.
• 37:39
  Speaker 2: The only one I don't have is the.
• 37:42
  Speaker 2: Is it the?
• 37:43
  Speaker 2: No, I got the 12 year.
• 37:45
  Speaker 2: Do we have the sherry cast?
• 37:46
  Speaker 2: Yeah, I don't have the PX sherry cast finish.
• 37:49
  Speaker 2: Otherwise I got everything.
• 37:51
  Speaker 3: I don't have the Ridgemont Reserve, but I do what, what, wait, wait, wait 1792 Ridgemont Reserve.
• 38:00
  Speaker 3: What's that?
• 38:01
  Speaker 3: It's a special bottle I had even opened, yet.
• 38:05
  Speaker 3: Where did you get that?
• 38:06
  Speaker 3: I Found it in Georgia and I was in Georgia.
• 38:12
  Speaker 2: You didn't tell me any good stores to go to.
• 38:13
  Speaker 2: Yeah, well, you didn't call me up and ask me Well put it this way I was with Roxy and she's been talking about how I have enough.
• 38:27
  Speaker 3: It's just like every year, every right when you're crossing the Florida line.
• 38:31
  Speaker 3: Yeah, there's a couple of stores as you come across just within, like the first 50 miles Into in the Georgia that is worth stopping at yeah, but I don't think I.
• 38:44
  Speaker 2: I think that when I was crossing it was late and we were trying.
• 38:48
  Speaker 2: We were trying to get to Hilton head.
• 38:50
  Speaker 2: It's funny because we went from Uh, so we were gonna.
• 38:54
  Speaker 3: Florida when you're from Florida, when you're coming up from Florida, the Florida Georgia line.
• 38:59
  Speaker 2: Yeah, I know exactly what you're talking about.
• 39:01
  Speaker 2: You're talking about when, the right after the last Bucky's yeah, yeah, there you go.
• 39:11
  Speaker 2: Yeah, there you go.
• 39:12
  Speaker 2: Bucky's just needs to sell bourbon.
• 39:14
  Speaker 2: I just imagine if a Bucky sold bourbon, I mean they would do it right.
• 39:18
  Speaker 2: Bucky's and bookers.
• 39:21
  Speaker 2: Bucky's and bakers.
• 39:25
  Speaker 2: Bucky's and candlestick makers.
• 39:30
  Speaker 3: There you go anyways, you think we might see a 1792 foregrain.
• 39:36
  Speaker 2: Well, that would be cool, yeah, for sure.
• 39:39
  Speaker 2: I mean you're putting them on the spot, but honestly, it's like it needs to be done.
• 39:46
  Speaker 2: Yeah, it's not like.
• 39:49
  Speaker 2: It's not like the sister company doesn't have a foregrain.
• 39:52
  Speaker 2: Anyways, um, alright, so I would yeah, and so far, both of them, both of the foregreens, are delicious and Come back with a response.
• 40:09
  Speaker 3: Anything is possible.
• 40:11
  Speaker 2: Especially with a good young distiller that you are.
• 40:15
  Speaker 2: Definitely have I just everything I tasted so far with you part of the process.
• 40:21
  Speaker 2: I know that you weren't part of the distilling and all of the aging, but you're part of the process of, you know, getting that taste in the palette and everything that goes into the bottles, and I think this 2024 is gonna be a big year for 1792.
• 40:39
  Speaker 2: There's no doubt there.
• 40:42
  Speaker 2: It just seems like what we've been tasting.
• 40:46
  Speaker 2: It has Been up, wouldn't you say I Would have to agree.
• 40:55
  Speaker 2: It would be yes, hey, paul.
• 40:58
  Speaker 2: So they got it.
• 41:04
  Speaker 2: Paul's excited about the Bucky.
• 41:08
  Speaker 3: That's, my friend lives down in Texas, all right so let's go to look at you behind.
• 41:14
  Speaker 2: So I've got.
• 41:15
  Speaker 2: When I was, when I was at Buffalo trace the last time they had Taylor, and I picked up the Taylor.
• 41:22
  Speaker 2: It was when me and when was it us?
• 41:28
  Speaker 2: Me and you were there and I got this glass.
• 41:29
  Speaker 2: They had Colonel Taylor.
• 41:30
  Speaker 2: Was it me and CT?
• 41:32
  Speaker 2: That was you and CT.
• 41:33
  Speaker 2: I have never seen that glass before.
• 41:36
  Speaker 3: They were offering this rocks glass.
• 41:37
  Speaker 2: It's my new favorite rocks glass and it is Signed by E8's Colonel Taylor and this for grain is gonna be going.
• 41:47
  Speaker 2: That's the only one that I have.
• 41:51
  Speaker 2: I have another rocks glass set with the master distillers.
• 41:54
  Speaker 2: George T Stagg, albert Blanton I, albert Blanton, h Taylor and Elmer T Lee.
• 42:10
  Speaker 3: Colonel EH Taylor 2017.
• 42:20
  Speaker 2: No problem, ross, it's like you deserve the kudos.
• 42:24
  Speaker 2: Keep up doing you know.
• 42:26
  Speaker 2: Keep Keep up with the good work, all right, so this is one of my favorite Verbons of all time.
• 42:34
  Speaker 2: Now, the last time I tasted this was on your back deck, so I'm gonna put it in here.
• 42:42
  Speaker 2: I'm only doing.
• 42:43
  Speaker 2: I'm leaving another poor.
• 42:45
  Speaker 2: I'm doing one of those measure pours from this two ounce bottle that you get when you, when you have to pay like $900 for a pour and then they put in a one ounce thing and pour it in your glass.
• 42:58
  Speaker 2: And I'm not doing a revival pour.
• 43:02
  Speaker 2: God darn it.
• 43:08
  Speaker 2: That is so delicious, oh my god.
• 43:15
  Speaker 2: There's it's got hints of grapes.
• 43:18
  Speaker 2: Oh, it's so sweet.
• 43:23
  Speaker 2: I Could just this is like.
• 43:28
  Speaker 2: So there's a few things in my life that I could just smell.
• 43:31
  Speaker 2: One is the cheese powder from Kraft macaroni and cheese.
• 43:36
  Speaker 2: If you just open that up and squeeze the air and keep squeezing that in, that, just I could smell that.
• 43:42
  Speaker 2: And then it's Starbucks breakfast blend.
• 43:44
  Speaker 2: I used to take the grounds that were ground up in the package and I just squeeze the air out.
• 43:51
  Speaker 2: It Smelled so much better than what coffee taste.
• 43:54
  Speaker 2: That just was this.
• 43:56
  Speaker 2: And this is the same thing with bourbon.
• 43:58
  Speaker 2: The nose on this, eh, taylor.
• 44:01
  Speaker 2: Oh, thank you, my friend.
• 44:04
  Speaker 2: This is an experience, yeah.
• 44:10
  Speaker 3: You know soon as you open up the white grape soda.
• 44:13
  Speaker 3: My gosh, that's just beautiful.
• 44:17
  Speaker 2: Foregrain.
• 44:18
  Speaker 2: Eh, taylor, this is a different level.
• 44:21
  Speaker 2: The nose, at least, is another level.
• 44:23
  Speaker 2: I, like I said, we've had this, we've sipped off this bottle and Each Taylor mash bills this.
• 44:31
  Speaker 3: This mash bills undisclosed oh.
• 44:33
  Speaker 3: Oh my god man, I'm under proof.
• 44:38
  Speaker 3: I.
• 44:42
  Speaker 2: I'm sorry but there's a couple people that we're talking about eh Taylor online and they were ripping on the newest one, which is seasoned wood.
• 44:54
  Speaker 2: Yeah, they, they're like I had a dog can't stand that.
• 44:59
  Speaker 2: And then they couldn't stand and Different ones and he's like he didn't like forgery and I'm like what are you cannot like all that you want but you can't be talking.
• 45:12
  Speaker 2: You know like somehow you know something because, honestly, this, the sweetness of this, and then the Taylor Aspect of it, is fantastic.
• 45:25
  Speaker 2: I mean, each Taylor small batch is one of my favorite small batch Whiskeys.
• 45:30
  Speaker 2: There is because the eh Taylor small batch to me Defines like Cave Hill and did you know that cave hills of for grain?
• 45:43
  Speaker 3: No, I didn't it is.
• 45:45
  Speaker 2: I was reading online about the rabbit hole race king and the true for grain of you know of rabbit hole is cave Hill.
• 45:54
  Speaker 2: I, I, they gave the mash pill of the 40 great of the for grain and then they're like, yeah, that mash bill is cave Hill.
• 46:03
  Speaker 2: So Cave Hill is a for grain bourbon.
• 46:08
  Speaker 3: Read a little bit about this.
• 46:09
  Speaker 3: Eh Taylor, read away.
• 46:11
  Speaker 3: Eh Taylor for grain is made from a distinct bourbon recipe using corn, rye, wheat and malted barley.
• 46:20
  Speaker 3: It was distilled in 2005 and entered into the barrel at 104 proof According to Buffalo trace.
• 46:28
  Speaker 3: These are the four grains the eh Taylor Colonel eh Taylor would have had access to in the late 1800s and that is why they were ultimately chosen for this release and the company's press release, master the best dealer, harlan Wheatley, states we wanted to extract everything we like from both the rye and the wheat mash bills we currently use and combine them to see how they react.
• 46:54
  Speaker 3: Not surprisingly, it added complex, complexity into the finished product.
• 47:03
  Speaker 3: Eh Taylor for grain is a bottle of a bond bourbon to be labeled Bib.
• 47:09
  Speaker 3: The whiskey must be blah blah, blah, blah, blah and all that stuff.
• 47:11
  Speaker 3: So, but so that's what Harlan Wheatley had to say about it and why they did this.
• 47:20
  Speaker 2: The eh Taylor for grain one of the things that they're doing.
• 47:23
  Speaker 2: So if that's the case that, eh, taylor, that they're doing that, they were able to identify the genetic strain of corn that he used.
• 47:38
  Speaker 2: That they're doing at the distillery where they used his fermenter that they dug up in an archaeology, archaeological dig.
• 47:48
  Speaker 2: Yeah, they did it and when that comes out it's probably gonna be similar to a four grain, right.
• 47:57
  Speaker 2: But when you go on the age Taylor, you know the heart that, you know the, the, that tour of the.
• 48:06
  Speaker 2: They've got now, I think, four fermenters.
• 48:10
  Speaker 2: When I was there they only had one, but they've got four ferment of the seven fermenters going.
• 48:15
  Speaker 2: So it's really kind of cool.
• 48:17
  Speaker 2: But they were using everything that he used to make their initial each Taylor, which Brad bonds has At revival spirits.
• 48:28
  Speaker 2: I would you know.
• 48:29
  Speaker 2: Honestly, I should have gone down.
• 48:31
  Speaker 2: He opened one bottle and he was giving pours.
• 48:34
  Speaker 2: I think it was $75 a pour, but it's from the original batch of the eh Taylor.
• 48:41
  Speaker 2: He still has more bottles and you can see them there at the shop, but you know they're not even for sale.
• 48:49
  Speaker 2: You know he just got them there.
• 48:51
  Speaker 2: They're that good oh.
• 48:53
  Speaker 3: I don't think we're going anytime soon.
• 48:56
  Speaker 3: They're Kentucky.
• 48:59
  Speaker 3: We're headed to New Orleans to the New Orleans Whiskey Festival in March, march 20th through the 24th.
• 49:10
  Speaker 2: Also, paul, I might be in Bardstown on March 9th I'm not exactly sure.
• 49:16
  Speaker 2: March 8th I've got a barrel pick scheduled, and then March 9th I might deliver some of our Elijah Craig barrel proof to that area.
• 49:31
  Speaker 2: So if I go down there I'll let you know.
• 49:35
  Speaker 2: I Mean, I'm just saying it's a special.
• 49:41
  Speaker 2: This is a special pour.
• 49:42
  Speaker 2: It really is.
• 49:44
  Speaker 2: I mean, this is a level of urban, of the chicken cock 15 year barrel strength.
• 49:52
  Speaker 2: That, greg, really, this is Once in a lifetime pour and, yeah, I think you actually have a backup bottle, don't you?
• 50:02
  Speaker 3: This is the backup bottle.
• 50:04
  Speaker 2: Oh, you're drinking the backup bottle.
• 50:06
  Speaker 3: Yeah, this is the backup bottle.
• 50:11
  Speaker 2: This.
• 50:11
  Speaker 2: This would be something that I would drink.
• 50:15
  Speaker 3: I've been offered.
• 50:16
  Speaker 3: I was offered a 2018 in trade, but I I didn't.
• 50:22
  Speaker 3: I didn't want to trade, make that trade it was.
• 50:26
  Speaker 3: To me it was.
• 50:28
  Speaker 3: I Don't like the 2018 like I do the 2017.
• 50:34
  Speaker 3: How do you even know?
• 50:35
  Speaker 3: Because I've tasted it and had it.
• 50:39
  Speaker 3: I had a bottle of the 2018 long, while back I had the 2017, I had the 2018.
• 50:47
  Speaker 3: What was the trade?
• 50:48
  Speaker 3: Oh, there was one of my old writ, van Lincoln, 10 years and, and a 12.
• 51:00
  Speaker 2: Oh, a van medical, 12 year Before yeah, no, you know the 10 year, I would have sent that sucker packing.
• 51:10
  Speaker 2: But the 12 on top of the 10, now that's not worth it.
• 51:16
  Speaker 3: Yeah, and you know those, those bottles, like I can get them?
• 51:20
  Speaker 2: maybe I do the 12 in the 10 year for tornado.
• 51:28
  Speaker 3: I'd have to taste it.
• 51:29
  Speaker 3: I'd have to have a taste.
• 51:31
  Speaker 2: I know I would just send.
• 51:32
  Speaker 2: I've tasted the 10 and the 12.
• 51:34
  Speaker 2: I'd send it back in just to taste the.
• 51:37
  Speaker 2: Have you ever even seen a place to taste the tornado?
• 51:47
  Speaker 3: Never even seen it out anywhere to you know.
• 51:50
  Speaker 2: To try it.
• 51:51
  Speaker 2: I've seen 20 bottles at Justin's house of bourbon.
• 51:56
  Speaker 3: Yeah, I have to, 25,000 a piece.
• 52:02
  Speaker 2: Anyways, the words on the street, the of Texas is 2025 spring Will have an eH Taylor for grain release.
• 52:11
  Speaker 2: Well, it would be really cool in 2025 if they have that eH Taylor For grain release, you could get some.
• 52:23
  Speaker 3: Yeah, I've heard, yeah, I've heard that already heard that they're gonna have a new release of the for grain to of the eH Taylor.
• 52:31
  Speaker 3: So, because it's been so long since they've had it and, like I say, I think I'm pretty sure that that that rumor is correct.
• 52:40
  Speaker 2: So, you know, and and Harlan was involved with this first for grain.
• 52:45
  Speaker 2: He was there at Buffalo trace for this sport when they put that in them in the barrel 2005.
• 52:54
  Speaker 3: He you know, he what you know, that's what they were developing, yeah and when did he take over?
• 53:02
  Speaker 2: 2017 bottling you know, it's funny because you, you go to the distillery and you see Elmer T Lee and eH Taylor and George T Stagg, you know, and Albert Blanton, and you see them as distillers, those four distillers, and then you think that Harlan Wheatley is Is he's that that bit the stiller?
• 53:27
  Speaker 2: And he's just starting.
• 53:29
  Speaker 2: I mean, I tasted the traveler again and I'm gonna tell you it's still to me pretty damn good.
• 53:36
  Speaker 2: Now that bottle sit.
• 53:39
  Speaker 2: I mean it's just like I just can't wait till he actually gets one of his own brands.
• 53:44
  Speaker 2: It's like Harlan Wheatley bourbon.
• 53:47
  Speaker 2: You know what I mean?
• 53:47
  Speaker 2: What mash bill will that be?
• 53:49
  Speaker 2: He should do like a Seven grain.
• 53:55
  Speaker 3: So you don't have the dislucked road, do you?
• 54:00
  Speaker 2: But I Looked at my Casey Jones too, and it wasn't the foregrain, it was the weeded.
• 54:07
  Speaker 2: I had the weeded, casey Jones, we did.
• 54:11
  Speaker 2: The weeded yeah, but let's, uh, let's, let's, before we do the, do that last one.
• 54:17
  Speaker 2: Let's do race king.
• 54:18
  Speaker 2: Let's talk about that Now race king.
• 54:23
  Speaker 2: I want a Scordy brothers, julie and Vin.
• 54:31
  Speaker 3: With the heaviest bottle topper I've ever had.
• 54:37
  Speaker 2: And we got to meet Kavi when we got this particular bottle.
• 54:42
  Speaker 2: Yes, and it was up for our Bourbon of the Year award the one year it won and then lost.
• 54:59
  Speaker 3: If you wear this, this bottle, topper feels like a pound of gold.
• 55:04
  Speaker 2: I mean, it's just like Remember when.
• 55:08
  Speaker 2: We.
• 55:08
  Speaker 2: Do you remember when you opened it?
• 55:12
  Speaker 2: Hmm who were we with Was awesome.
• 55:18
  Speaker 2: Oh, it's when you got your.
• 55:22
  Speaker 2: Yeah, you got your name the night you got your name of Super nas.
• 55:25
  Speaker 2: It's like you just whipped that bottle out.
• 55:30
  Speaker 2: You whipped the bottle out, you know, and that's the first bottle I ever spent three hundred and thirty three dollars and twenty seven cents with that, including that and you just whipped the bitch out and you just were like pouring, I'm like I could put this.
• 55:45
  Speaker 2: I said, oh, I could put this back.
• 55:49
  Speaker 2: Oh, little did I know that there's no way I could put that back.
• 55:51
  Speaker 2: It's like what would you say?
• 55:54
  Speaker 2: Quarter the bottle?
• 55:56
  Speaker 2: Oh, yeah, you opened it.
• 56:01
  Speaker 2: You have a lot of dust on the top of it, yeah, but this is not something that should be dusty.
• 56:06
  Speaker 2: Well, considering my collection.
• 56:09
  Speaker 3: No, this is one of my favorite.
• 56:15
  Speaker 2: Like I say, this is good and it's worth.
• 56:19
  Speaker 3: You know special pours.
• 56:19
  Speaker 3: Oh yeah, there's no doubt it's a special pour Signed.
• 56:29
  Speaker 3: Sign the back of it.
• 56:29
  Speaker 3: Yeah, look it, we got both of them up there.
• 56:30
  Speaker 3: Yeah, sign in the back.
• 56:33
  Speaker 2: Yeah, he did for both and we got to talk to him at the signing and he knew who we were and that was really cool.
• 56:43
  Speaker 2: I mean Kave and Joe From Joe from a mixtures is those.
• 56:57
  Speaker 2: You know they are a few of the owners.
• 57:01
  Speaker 2: You know when you get to meet the owners of the distillery that now this particular Got the split screen for this one.
• 57:11
  Speaker 2: I you mean of the share screen?
• 57:13
  Speaker 2: No, but I will read off the box, because I was reading the box and you know it's a special bottle.
• 57:24
  Speaker 2: There's no doubt.
• 57:25
  Speaker 2: And when it did, kavi basically writes His approach to making spirits is instinctive.
• 57:36
  Speaker 2: It starts with the desire to work with a single ingredient.
• 57:40
  Speaker 2: I then let the grains and wood inspire me to create whiskey unlike any that have come before.
• 57:45
  Speaker 2: That's what I love about crafting fine whiskey within the limits of what defines it, there's so much room for creativity.
• 57:53
  Speaker 2: There are also risks, and to do something great you have to take them.
• 57:57
  Speaker 2: Fear and self-doubt loom throughout the years.
• 58:00
  Speaker 2: It takes to know if those risks paid off.
• 58:04
  Speaker 2: That's what makes the whole process so thrilling.
• 58:06
  Speaker 2: And you talk to Alan all the time and that's exactly what he's always doing.
• 58:11
  Speaker 2: He's taking those risks All right.
• 58:14
  Speaker 2: So this one.
• 58:18
  Speaker 3: Matt, this is.
• 58:19
  Speaker 3: I just want to show Matt.
• 58:21
  Speaker 3: This is the rabbit hole.
• 58:24
  Speaker 3: Founders collection.
• 58:26
  Speaker 3: Race king is what it's called and it's a five, four grain.
• 58:31
  Speaker 3: They call it five grain, but it's actually four grains Using two.
• 58:37
  Speaker 3: Fuck, what was it two rise.
• 58:39
  Speaker 3: Molten Ryan, a regular Ryan.
• 58:43
  Speaker 2: So here it is, here it is.
• 58:45
  Speaker 2: He went on a unique double.
• 58:47
  Speaker 2: Okay, he said that.
• 58:51
  Speaker 2: Okay, whiskey is all about flavor, particularly unadulterated, nonchill, filtered expressions At cast-string, with nothing added and nothing taken away.
• 59:01
  Speaker 2: You taste the essence of how grain would I'm in terroir come together with this distinct bourbon.
• 59:08
  Speaker 2: I went all in on a unique double chocolate malt.
• 59:11
  Speaker 2: Five distinct grains, three different types of malts with a double malt, common combination of chocolate wheat and chocolate barley, carefully aged and handmade, wood fire toasted and charred barrels.
• 59:27
  Speaker 2: Making fine whiskey is a creative art driven by primal desire to turn a simple grain into gold.
• 59:33
  Speaker 2: Race King was a gamble, but fortunately the payout was outstanding.
• 59:38
  Speaker 2: So what this is is it's a corn a week, a corn, a rye, a Malted rye, a malted wheat and a malt, a chocolate, a double chocolate malted wheat and a chocolate malted rye.
• 59:53
  Speaker 2: So he called it five grains.
• 59:56
  Speaker 2: But to me, when you talk about a malted rye and a malt and a rye, that's just one grain.
• 1:00:03
  Speaker 2: You're just doing different things to it.
• 1:00:05
  Speaker 2: So this is actually a for grain and that's just the way it is.
• 1:00:10
  Speaker 2: I mean, malted is Is is basically what they're doing to the grain they toast it when it's, when it germinates, they Heat it up and toast it, opposed to when it germinates and they just use the rye.
• 1:00:27
  Speaker 2: You know they just pull it at that point and then, you know, start Cook it.
• 1:00:33
  Speaker 2: So a malted when you malt it you're toasting, and then a chocolate malted is when you're toasting.
• 1:00:42
  Speaker 2: It's the level that you're toasting to get those chocolate flavors.
• 1:00:46
  Speaker 2: They call it chocolate Malted because you take it a little bit further and I think it's almost like you burn it.
• 1:00:55
  Speaker 2: Right, let's do it.
• 1:01:00
  Speaker 2: The the nose on this is spectacular.
• 1:01:02
  Speaker 2: It's just, it's dark chocolate, yeah.
• 1:01:09
  Speaker 2: It's not, and it's not anything like the Taylor tastes like a chocolate malted milk ball.
• 1:01:15
  Speaker 2: Wow, the finish on this is spectacular.
• 1:01:28
  Speaker 2: So what you're doing is when you're using that extra grain.
• 1:01:36
  Speaker 2: And then there's a little bit of peanut, like a chocolate peanut Wow, I mean assaulted chocolate peanut.
• 1:01:46
  Speaker 2: There's a lot of salt to that end, I mean.
• 1:01:50
  Speaker 2: But when you add that extra grain, you're adding that extra flavor, causing so many other unique things.
• 1:01:57
  Speaker 2: And, honestly, kavi Basically explained it that he called this race king Because he took a gamble, like doing the double chocolate malt and the chocolate malted rye, the double chocolate malted wheat.
• 1:02:12
  Speaker 2: Then he uses a malted rye, a rye and it wasn't, it was a malted barley, a double chocolate, a double malted chocolate wheat, and Then a malted rye, a rye and a corn, and it's just like I haven't ever heard of malted Chocolate corn.
• 1:02:38
  Speaker 2: Have you?
• 1:02:38
  Speaker 2: That would be cool.
• 1:02:40
  Speaker 2: How do you malt corn?
• 1:02:41
  Speaker 2: I don't think you can.
• 1:02:42
  Speaker 2: Well, if you can malt rye Should be able to malt corn, right?
• 1:02:48
  Speaker 3: Yeah, you let the corn sprout In its seed germination.
• 1:02:54
  Speaker 3: You let it.
• 1:02:57
  Speaker 3: I mean yeah, you let it germinate opposed to actually using basically what?
• 1:03:03
  Speaker 3: What they're doing when you let it start to germinate like that is you create, if I'm not mistaken, so you don't have to use yeast when it starts to, when it starts to germinate like that, and then you tell it that causes your my gosh.
• 1:03:29
  Speaker 3: The words that elude me.
• 1:03:33
  Speaker 2: Yeah, except normally they're using corn.
• 1:03:35
  Speaker 2: I mean, when you use corn, you're actually using it sugars and alcohol right.
• 1:03:51
  Speaker 2: But you know you don't have to use enzymes.
• 1:03:53
  Speaker 2: Yeah, don't say yeast everything.
• 1:03:56
  Speaker 2: Yeah, yeast yeast has to be used no matter what in fermentation, so it can shit the alcohol.
• 1:04:03
  Speaker 2: That's what it does.
• 1:04:07
  Speaker 2: Eats the sugars, shits the alcohol.
• 1:04:09
  Speaker 2: But as far as the Fermentation, that's that's.
• 1:04:15
  Speaker 2: But as far as the enzymes to break down those sugar chains, that's where the barley comes in and the malted barley and whatnot.
• 1:04:23
  Speaker 2: But when you double chocolate and malt it, you're adding flavor to the barley that isn't usually in there you know what I mean.
• 1:04:40
  Speaker 3: So, anyways, the race king is no, sir Paul, we I haven't tried the Ben holiday Uh soft wheat.
• 1:04:49
  Speaker 2: Yeah yeah, we need a sample of that.
• 1:04:51
  Speaker 2: There's a lot of stuff we haven't tried.
• 1:04:57
  Speaker 2: We try and cover categories and different verbons and we there's always a surprise.
• 1:05:05
  Speaker 2: I mean, what was it?
• 1:05:06
  Speaker 2: Johnny fever?
• 1:05:08
  Speaker 2: That's a foregrain.
• 1:05:10
  Speaker 2: And I should find my Johnny fever because I was looking, because we should finish up with you finishing up with the Lux Row and I finished up with the Johnny fever foregrain.
• 1:05:30
  Speaker 3: Wow, paul said he's going to send it over.
• 1:05:32
  Speaker 3: Send it over to me.
• 1:05:38
  Speaker 2: That'll be awesome.
• 1:05:40
  Speaker 3: Cool.
• 1:05:41
  Speaker 3: Thanks, paul.
• 1:05:41
  Speaker 3: We'll definitely.
• 1:05:43
  Speaker 3: I'll definitely send him, send him one up to him, and then we'll have to try it out and let you know.
• 1:05:51
  Speaker 2: Oh, there it is.
• 1:05:52
  Speaker 2: I'm going to have to take off the mic, the headphones, real quick and run.
• 1:06:00
  Speaker 3: It's road distilleries.
• 1:06:01
  Speaker 3: So you have luck, bro.
• 1:06:03
  Speaker 3: You know, I went to looking back there and I'd actually got two bottles of this and hadn't even cracked them yet.
• 1:06:15
  Speaker 2: Well, thanks.
• 1:06:16
  Speaker 2: Thanks for sending me one my way.
• 1:06:20
  Speaker 3: I think that's what I probably was supposed to do, so I found these back on my shelf.
• 1:06:26
  Speaker 3: Look at this, johnny fever.
• 1:06:30
  Speaker 3: Look at there.
• 1:06:31
  Speaker 3: You see what it says.
• 1:06:34
  Speaker 2: Yeah.
• 1:06:34
  Speaker 2: So, without even knowing I we were going to do this for grain, I was able to pick up a bottle.
• 1:06:42
  Speaker 2: I mean this, this is you're.
• 1:06:47
  Speaker 2: You're doing the Luxrow.
• 1:06:52
  Speaker 3: For grain mash bill double single barrel.
• 1:06:56
  Speaker 2: And I'm going to do.
• 1:06:57
  Speaker 2: You go ahead, read away.
• 1:06:59
  Speaker 2: Here we go, and it is a hundred, and oh my goodness.
• 1:07:12
  Speaker 3: Read this correctly is a hundred and 14.
• 1:07:22
  Speaker 3: We did barrel number 8119674 and a ride barrel was filled.
• 1:07:42
  Speaker 3: The we did bear was filled 81418 and the ride barrel was filled on 71118.
• 1:07:50
  Speaker 3: But it's haven't aged a minimum of four years.
• 1:08:02
  Speaker 2: Put her in your glass.
• 1:08:03
  Speaker 2: So I have Johnny fever.
• 1:08:06
  Speaker 2: Johnny fever is courtesy of Super Nash, not from the bottle, but telling me about the burnt church distillery.
• 1:08:17
  Speaker 2: So and we were on our way down to South Carolina.
• 1:08:20
  Speaker 2: We were, I mean, not South Carolina, florida, we were on the way down to see my mom and dad.
• 1:08:26
  Speaker 2: Normally, the last time we went down it was stop off at Super Nash's for a afternoon at his house, but this time I had to get to my mom and dad's on Saturday, left on Friday night, drove all day Saturday, got there at seven o'clock and he's like you need to stop at burnt church.
• 1:08:46
  Speaker 2: So we're like, well, we're just balls to the wall.
• 1:08:50
  Speaker 2: We're going to get to my mom and dad's because I got to be there rested up in the Super Bowl with Sunday.
• 1:08:55
  Speaker 2: But on the way back we had a change of plans on where we were going to stay and we ended up staying at Hilton head and he's like that's really close to the burnt church, you should stop in.
• 1:09:07
  Speaker 2: So we stopped in, me and Roxy.
• 1:09:10
  Speaker 2: We did a flight and, quite frankly, they had a flight that was seven year.
• 1:09:20
  Speaker 2: They had a seven year old bourbon called confession but that was distilled by their distiller at Green River.
• 1:09:27
  Speaker 2: But if you say Green River in seven years, that's not possible.
• 1:09:32
  Speaker 2: It was actually Ozzie Tyler.
• 1:09:34
  Speaker 2: And then they had the Johnny fever, which is their five year old straight bourbon, four grain whiskey.
• 1:09:42
  Speaker 2: And then they had also, if you remember, you tell me the one that, the one that they do, the bourbon, the girls.
• 1:09:50
  Speaker 2: Who's choice?
• 1:09:51
  Speaker 2: Who's choice?
• 1:09:53
  Speaker 3: Anita's choice.
• 1:09:54
  Speaker 2: Yeah, anita's choice, and that was delicious, that was their own and they use rice as one of the grains.
• 1:10:00
  Speaker 2: And then in Johnny fever, the straight bourbon four grain whiskey.
• 1:10:05
  Speaker 2: I was impressed, so I ended up walking out with the bottle of Anita's choice and the Johnny fever four grain whiskey, not really realizing that we were doing a four grain podcast even though we had just talked about it.
• 1:10:18
  Speaker 2: So thank you for sending me there and it is everything that you want.
• 1:10:26
  Speaker 2: It's obviously it's theirs.
• 1:10:28
  Speaker 2: It's pot stilled.
• 1:10:30
  Speaker 2: They got a pot still with a kind of thumper.
• 1:10:34
  Speaker 3: They got a doubler, a column still doubler, and this is just a little spicy and very fruity and also just a little bit floral On on the finish.
• 1:10:59
  Speaker 2: Mine finishes with like a summer.
• 1:11:02
  Speaker 3: Fruits like grapes and and plums Got just that slight little floral note on the finish, like a honey suckler.
• 1:11:17
  Speaker 2: Now I will say that I do like this bourbon, johnny fever, but it's almost unfair To compare this bourbon To Colonel Taylor.
• 1:11:35
  Speaker 2: We just of what we just tasted.
• 1:11:38
  Speaker 3: So I, what kind of four grains do they use?
• 1:11:42
  Speaker 3: Does it say what four grains they use?
• 1:11:44
  Speaker 3: On that, johnny fever.
• 1:11:45
  Speaker 2: I want to say that the rice was in there.
• 1:11:48
  Speaker 2: I think it was.
• 1:11:51
  Speaker 2: Let's see One of the things.
• 1:11:56
  Speaker 2: Oh, that was, that was not good.
• 1:11:58
  Speaker 2: The bottle is amazing.
• 1:12:00
  Speaker 2: This topper is right up there, if you look.
• 1:12:04
  Speaker 2: It's got the cork with the inlay.
• 1:12:06
  Speaker 2: See that.
• 1:12:07
  Speaker 2: And the weight is like it looks.
• 1:12:10
  Speaker 2: It's the top of a bullet.
• 1:12:11
  Speaker 2: You see that?
• 1:12:12
  Speaker 2: Oh yeah, oh yeah, it's pretty damn cool.
• 1:12:19
  Speaker 2: It is cool.
• 1:12:21
  Speaker 2: I will.
• 1:12:22
  Speaker 2: Let's see.
• 1:12:27
  Speaker 3: All right, we're tasting on four grain bourbons, everything from e Taylor for green to Luxrow For green.
• 1:12:36
  Speaker 3: Mash, oh.
• 1:12:39
  Speaker 3: Woodford reserve toasted, oh for green.
• 1:12:43
  Speaker 3: Lead of your Sinclair for green, everything for green tonight, dario.
• 1:12:52
  Speaker 2: All right, we get.
• 1:12:54
  Speaker 3: Johnny fever.
• 1:12:55
  Speaker 2: Let's see what we get.
• 1:12:56
  Speaker 2: Yes, story spirits.
• 1:13:00
  Speaker 2: I know how to get there because I use this.
• 1:13:03
  Speaker 2: All right, there they are Johnny fever, I'll give you the.
• 1:13:10
  Speaker 2: I'll give you the lowdown of the ho down All right.
• 1:13:15
  Speaker 2: There it is.
• 1:13:15
  Speaker 2: Okay, johnny fever bourbon was created.
• 1:13:20
  Speaker 2: Oh, specs, 500 grains.
• 1:13:24
  Speaker 2: All right, here's the grains.
• 1:13:28
  Speaker 2: Corn, rye, malted barley and wheat.
• 1:13:30
  Speaker 2: There's your grains.
• 1:13:32
  Speaker 2: Johnny fever bourbon whiskey was created to in homage to a man who made a very special impact on our co founder, billy Watterson.
• 1:13:37
  Speaker 2: I met Billy A fitting tribute to someone who loved pheasant hunting.
• 1:13:43
  Speaker 2: Good bourbon, a family most of all.
• 1:13:47
  Speaker 2: Wow Right, and we now call this a canon stuff.
• 1:13:50
  Speaker 2: We call it the weapon of a pheasant saver.
• 1:13:52
  Speaker 3: Commemorating the past and toasting to the future.
• 1:13:55
  Speaker 3: So you know want.
• 1:13:59
  Speaker 2: You know why that topper is like a shotgun shell.
• 1:14:03
  Speaker 2: Yep, and, and, and.
• 1:14:04
  Speaker 2: Honestly, this is what you get.
• 1:14:06
  Speaker 2: This is what you get from Burke Church.
• 1:14:09
  Speaker 2: I mean, honestly, you would say that Johnny's probably passed on.
• 1:14:16
  Speaker 2: You know, have a really good bourbon in the bottle.
• 1:14:18
  Speaker 2: So you know, cheers to Johnny fever, cheers to co founder Billy Watterson, and what they're doing at burn church.
• 1:14:29
  Speaker 2: Everything that they're doing, they're doing right and you know when you can be five years old and be producing something I'm sure Alan Bishop will test to this Going out and doing experiments and trying to figure out how to do things with multiple grain I believe Anita's choice was six grain, right.
• 1:14:56
  Speaker 3: Anita's choice was six grains, and that's why we didn't have it on the podcast tonight.
• 1:15:03
  Speaker 2: Because we're just going with four.
• 1:15:04
  Speaker 2: So the Luxro double double or the double barrel, it was a double, it's a four grain double barrel, single barrel.
• 1:15:15
  Speaker 2: Yes, and it was blended between a weeded single barrel and a and a rye barrel, right.
• 1:15:22
  Speaker 2: So what did you think of that?
• 1:15:25
  Speaker 3: Very good, I was telling everybody all about it.
• 1:15:29
  Speaker 2: Yeah, well, I heard, but I mean it's talking.
• 1:15:33
  Speaker 2: You didn't hear anything.
• 1:15:34
  Speaker 3: No.
• 1:15:34
  Speaker 2: I heard it all.
• 1:15:35
  Speaker 2: You read what it was.
• 1:15:38
  Speaker 3: It's really good.
• 1:15:38
  Speaker 3: Like I said, it's really smooth and caramel Front, just real light bacon spice and real fruity, real sweet and fruity and just that light floral finish like Jasmine or Honeycicle on the finish.
• 1:16:01
  Speaker 3: Very good.
• 1:16:06
  Speaker 2: Well, so let's summarize four grain.
• 1:16:11
  Speaker 2: You know, when you add that extra grain I would say all four of these get away from, even though you know Woodford is a big Kentucky bourbon and rabbit holes out of Kentucky.
• 1:16:29
  Speaker 2: That you get away from that classic caramel.
• 1:16:34
  Speaker 2: You know, flavor that you taste Right, right, right.
• 1:16:42
  Speaker 3: It's adding an extra level of flavor to the profile.
• 1:16:50
  Speaker 2: Yeah.
• 1:16:50
  Speaker 2: Yeah, but well, it's like, for instance, the the race king actually not just an extra level, but a whole lot more, yeah, a complexity.
• 1:17:02
  Speaker 2: The finishes are completely different than what you get out of a big.
• 1:17:08
  Speaker 2: You know the the normal Kentucky three grain bourbons.
• 1:17:12
  Speaker 2: It's not like a weeder and it's not like a rye bourbon or a high rye bourbon.
• 1:17:18
  Speaker 2: I will say it definitely mellows, because there wasn't one that tasted that had that, that pepper, or that spice, or you know the, the jalapeno aspect, you know they all were all about flavor had the cinnamon or the pepper.
• 1:17:41
  Speaker 3: I believe that adding that fourth grain, like the wheat, to it, softens eat those, those peppers and the cinnamon's, it softens them them down.
• 1:17:54
  Speaker 3: Yeah, and it actually heightened.
• 1:17:59
  Speaker 3: I think it sort of heightens the flavors and and then, like the ones with the oat in it, had the oaks, like the Lee W Sinclair, I think adding that grain to it did the same thing.
• 1:18:14
  Speaker 2: Yeah, and the difference between you know the actual Sinclair Bottlesn't Bond flavor profile to the Iconoclast where you added that whole cinnamon brown sugar vanilla, you know, almost like a cinnamon bun from Cinnabon.
• 1:18:36
  Speaker 2: You know what I mean.
• 1:18:37
  Speaker 2: Flavor in there, um off of the three barrel, opposed to a larger, you know blend to profile what.
• 1:18:48
  Speaker 2: You know what Alan's been trying to do.
• 1:18:50
  Speaker 2: So, yeah, definitely so all right, pretty cool.
• 1:18:56
  Speaker 2: Yeah, pretty cool.
• 1:18:57
  Speaker 2: So remember, we're the Scotchie bourbon boys.
• 1:19:01
  Speaker 2: I'm tiny, I'm supernash and we are the Scotchie bourbon boys.
• 1:19:10
  Speaker 2: Yep, and we love to, you know, go over whiskey, talk whiskey.
• 1:19:17
  Speaker 2: Uh, I will like to say that what's coming up in March?
• 1:19:21
  Speaker 2: Uh, we are getting close, is that?
• 1:19:23
  Speaker 2: So it's really kind of cool.
• 1:19:26
  Speaker 2: Uh, ohlq went over to Ireland and did a huge amount of Irish barrel picks, something that hasn't been done before, and this is really cool.
• 1:19:39
  Speaker 2: So there is a chance.
• 1:19:41
  Speaker 2: So we are going on March.
• 1:19:44
  Speaker 2: Sunday, march 3rd.
• 1:19:46
  Speaker 2: I'm going to be up in Cleveland on the March 2nd with Matt.
• 1:19:50
  Speaker 2: I should be able to see Matt up in Cleveland in the streets Burrow giant eagle.
• 1:19:56
  Speaker 2: So anybody in Ohio that wants to check it out, meet us up there.
• 1:20:01
  Speaker 2: You'll have whiskey on the rocks and the Scotchie bourbon boys represented up there, but also Fred Minnick is going to be up there too.
• 1:20:12
  Speaker 2: But the really cool part is is that on Sunday, march 3rd, I believe between 930 and 10 o'clock, we will be podcasting from Burns Irish pub in Columbus, uh, with Martin Kennedy and Pat Burns to promote their I wish whiskey release single barrel release to Ohio.
• 1:20:42
  Speaker 2: That was picked and that is actually Pat and Martin Kennedy's actual Irish whiskey.
• 1:20:52
  Speaker 2: That's from Ohio, it's an Ohio, it's released out of Ohio.
• 1:21:00
  Speaker 2: So the story is unique and it'll be told, uh, on um Sunday, march 3rd, but then we are going to go to the 12 o'clock release again, of all the single barrels of Irish whiskey.
• 1:21:18
  Speaker 2: We're going to be able to meet, uh all the distillers and also Fred Minnick's going to be at the Columbus release.
• 1:21:26
  Speaker 2: So I'm I did invite him to be on the podcast in the morning with us, uh, at um Burns Irish pub.
• 1:21:36
  Speaker 2: So that's what's coming up.
• 1:21:38
  Speaker 2: Uh, we, the month of March looks like that we are going to cover some Irish whiskey.
• 1:21:43
  Speaker 2: So the goal is Nash we got to get you some.
• 1:21:47
  Speaker 2: Yes, yeah, because, uh, that's going to be, I do have some Jameson in there, but uh yeah, jameson did a release also.
• 1:21:57
  Speaker 3: Yeah, yeah.
• 1:22:01
  Speaker 2: I gotta pick some of that up and then also uh down my way.
• 1:22:07
  Speaker 2: Yes, and then also, uh, we are going to be doing a barrel pick uh with, uh the Kentucky Bourbon Festival coming up, and then also we are going to be going down to Starlight to promote Ohio and be on the Ohio Starlight pick.
• 1:22:29
  Speaker 1: Uh for uh the state of Ohio coming up in.
• 1:22:34
  Speaker 2: uh, those, those two picks will be in April and May, so excited about that.
• 1:22:39
  Speaker 3: There's a French slip.
• 1:22:41
  Speaker 3: You're still going there.
• 1:22:44
  Speaker 2: Uh, there is a pick down there that I might participate in, so we'll see what happens there.
• 1:22:53
  Speaker 2: Uh, one of the cool things is is uh, alan Bishop uh has uh some stuff out down there that we may be picking, so that's coming up in uh the near future, right?
• 1:23:11
  Speaker 3: Alright.
• 1:23:13
  Speaker 2: WWW dot scotchy bourbon boys dot com.
• 1:23:16
  Speaker 2: I mean, yes, yeah, and that's what I mentioned.
• 1:23:20
  Speaker 2: Yes, so there's a lot on the horizon for us here at the scotchy bourbon boys.
• 1:23:26
  Speaker 2: And then also, remember, we're on all the social media platforms Facebook, instagram, youtube and X.
• 1:23:35
  Speaker 2: Make sure, remember, we've put out there that if you become a member, we have thirteen thousand three hundred subscribers, but if you become a member of one of the three levels, or all of them, but it all the first member of each level is going to be rewarded.
• 1:23:57
  Speaker 2: So make sure you check that out.
• 1:23:59
  Speaker 2: Um, uh, you know, for YouTube.
• 1:24:02
  Speaker 2: And then also we're on all the major podcast formats uh, spotify, uh, also Apple podcast, iheartradio, deezer, twitch, I mean you say right now that Supernash is definitely going to donate a bottle to the first member.
• 1:24:25
  Speaker 2: So yeah, check that out.
• 1:24:28
  Speaker 2: We're going to be having there'll be some Glenn Karens.
• 1:24:31
  Speaker 2: There'll be a bunch of stuff you're going to be like.
• 1:24:34
  Speaker 2: I said it's going to be kind of like a bourbon 4th of July.
• 1:24:40
  Speaker 3: No, that'd be like a bourbon Christmas in in March or whenever it happens.
• 1:24:50
  Speaker 2: All right, everybody, remember we're the scotchy bourbon boys.
• 1:24:54
  Speaker 2: Uh, good bourbon equals good times and good friends.
• 1:24:59
  Speaker 2: Make sure, absolutely make sure, you drink responsibly, don't drink and drive, drink and drive and go out there and live your life.
• 1:25:10
  Speaker 3: Dangerously.
• 1:25:12
  Speaker 2: Little Steveo, live your life man, yep, little Steveo's going to take us out.
• 1:25:19
  Speaker 3: All right.
• 1:25:20
  Speaker 3: Everybody appreciate you tuning in and giving us your time and uh, give a chance.