Latest / The Scotchy Bourbon Boys / When Does A Bourbon Become Worth It Elijah Craig 21, Rated Perfect

Transcript

When Does A Bourbon Become Worth It Elijah Craig 21, Rated Perfect · The Scotchy Bourbon Boys

• 0:57
  SPEAKER_01: For 11 generations, the Neely family has been making whiskey.
• 1:02
  SPEAKER_01: Long before there was a distillery in Sparta, Kentucky, there were family recipes, copper stills, moonshine runs, and a tradition passed from one generation to the next.
• 1:12
  SPEAKER_01: Today, that history lives on at Neely Family Distillery.
• 1:16
  SPEAKER_01: Here, whiskey is made with sweet mashed fermentation, open-top cypress fermenters, and copper pot stills.
• 1:23
  SPEAKER_01: But history here doesn't just sit behind glass.
• 1:25
  SPEAKER_01: An original French absent still built in the 1890s is still producing spirits today.
• 1:31
  SPEAKER_01: And now a brand new three-chamber column still begins another chapter.
• 1:36
  SPEAKER_01: Old world tradition.
• 1:40
  SPEAKER_01: Eleven generations later, the Neely family is still doing what they've always done.
• 1:45
  SPEAKER_01: Making whiskey.
• 1:47
  SPEAKER_01: Neely Family Distillery.
• 1:53
  SPEAKER_01: For more information, visit Neelyfamily Distillery.com.
• 3:21
  SPEAKER_05: What's up, everybody?
• 3:23
  SPEAKER_05: Super Nash.
• 3:24
  SPEAKER_05: And we got Tiny in the studio.
• 3:27
  SPEAKER_05: Myself.
• 3:28
  SPEAKER_05: Just glad to be here tonight.
• 3:30
  SPEAKER_05: Looking forward to this podcast.
• 3:32
  SPEAKER_05: Love to do this type of thing when we get when we go keep going through and you know come up with the subject matter.
• 3:39
  SPEAKER_05: This one was like we're double, we are double teaming everybody tonight.
• 3:43
  SPEAKER_05: Normally we're just we put one out there, but we both we could kind of I could kind of tell the story, but first www.scotchyburbonboys.com for all things Scotchy Bourbon Boys.
• 3:54
  SPEAKER_05: This you can get some of these Glenn Cairns, some t-shirts, check us out, find out all about us.
• 4:00
  SPEAKER_05: You know, I I I think the the website's just gonna be getting a oh John Ritz saying he's blasting a Rock Hill farm.
• 4:09
  SPEAKER_05: Oh hell's going on, CT in the house.
• 4:15
  SPEAKER_05: All right, brother.
• 4:16
  SPEAKER_05: All right, what's up?
• 4:18
  SPEAKER_02: What's up, brother?
• 4:19
  SPEAKER_05: All right, you can check us out.
• 4:22
  SPEAKER_05: Yeah, perfect.
• 4:23
  SPEAKER_05: You can check us out on Facebook, Instagram, YouTube, and X, along with Apple, iHeart, and Spotify.
• 4:28
  SPEAKER_05: No matter whether you listen to us or watch us, make sure you leave good feedback.
• 4:31
  SPEAKER_05: I'll leave some super chats.
• 4:33
  SPEAKER_05: We appreciate them.
• 4:34
  SPEAKER_05: When you do a super chat on YouTube, we will read it on air unless we have a guest.
• 4:38
  SPEAKER_05: But tonight we got CT myself, supernast CT.
• 4:43
  SPEAKER_05: Uh thank you for coming on.
• 4:45
  SPEAKER_06: Awesome.
• 4:47
  SPEAKER_06: Hey, it worked out okay.
• 4:48
  SPEAKER_06: I'm not gonna be on long, but I got uh got a few minutes to get away.
• 4:51
  SPEAKER_05: So well, okay.
• 4:52
  SPEAKER_05: So when you're gonna be able to do that, why don't you tell?
• 4:55
  SPEAKER_05: So you need to pick an Evan Williams that hey Chris.
• 4:59
  SPEAKER_05: You need to pick an Evan Williams or an Elijah Craig that you can you know figure out what we're oh he's got he has an Elijah Craig bullet.
• 5:08
  SPEAKER_05: That's a grenade.
• 5:10
  SPEAKER_05: That's a hand grenade.
• 5:11
  SPEAKER_05: The grenades, yes, I know.
• 5:13
  SPEAKER_05: Now, what was that the last one from the from recent?
• 5:18
  SPEAKER_06: No.
• 5:18
  SPEAKER_06: No, this is one I've had for a few years.
• 5:20
  SPEAKER_12: I got a couple of I just I just drank one of those.
• 5:23
  SPEAKER_12: That's what I carried with me up on the Harley ride up to the mountains last weekend.
• 5:28
  SPEAKER_06: Oh, yeah.
• 5:29
  SPEAKER_12: It was a grenade, yeah.
• 5:30
  SPEAKER_06: Probably my all-time go-to favorite from Evan Williams.
• 5:34
  SPEAKER_06: Absolutely.
• 5:34
  SPEAKER_06: Yeah, you can't go wrong with a bottle.
• 5:36
  SPEAKER_06: This bottle is so good for 79 bucks.
• 5:39
  SPEAKER_06: Yep.
• 5:40
  SPEAKER_06: Oh.
• 5:41
  SPEAKER_06: And then my Elijah Craig that I'll have to have tonight.
• 5:47
  SPEAKER_05: Is that the which one is that?
• 5:49
  SPEAKER_05: C923.
• 5:51
  SPEAKER_12: 923.
• 5:52
  SPEAKER_05: It's so funny because Walker, who has some of the our barrel pick, the Honey Heaven, he gave me two of the samples.
• 6:02
  SPEAKER_05: So what happened was is my bottle from the bus, if we all got to have some on the bus, remember?
• 6:08
  SPEAKER_05: But my bottle on the bus that was like on life support, now a little bit more in there.
• 6:18
  SPEAKER_06: I I do have some of that one left too.
• 6:20
  SPEAKER_06: So yeah, I do too.
• 6:23
  SPEAKER_05: I I sipped that a little bit when I was putting the samples in and just put a little taste there, you know.
• 6:28
  SPEAKER_05: And honestly, it is so sweet for it for an Elijah Craig.
• 6:33
  SPEAKER_05: There, there, there's not a lot of them out there that are that sweet with that honey.
• 6:37
  SPEAKER_06: I mean, no, that was uh that was that was a special, that was a special barrel for sure.
• 6:44
  SPEAKER_05: That was a short barrel.
• 6:45
  SPEAKER_05: We could we should talk real quick about what this weekend is here in the state of Ohio.
• 6:51
  SPEAKER_05: Um, we're talking about the Ohio Craft Whiskey Festival that is coming up.
• 6:56
  SPEAKER_05: Anyone in this from the state, it is in Delaware, Ohio, at the Hemrick Farms.
• 7:02
  SPEAKER_05: And it's something that if you want to find out about the bourbon scene in Ohio, this is the the this craft distillery, it's put on by the distillers guild, and this festival covers pretty much all the distilleries.
• 7:19
  SPEAKER_05: I mean, Buckeye, Buckeye was a little bit smaller, that not everyone was represented.
• 7:25
  SPEAKER_05: But if if you're somebody in Ohio and you're making whiskey, and it's they say craft whiskey, but they're but who but you know, Middle West, we talked about it on the podcast on Saturday.
• 7:38
  SPEAKER_05: They still consider themselves a craft, a craft bourbon whiskey maker, but other than they're they're there, but everybody else in Ohio is gonna be craft, right?
• 7:49
  SPEAKER_06: Oh yeah.
• 7:51
  SPEAKER_05: So, you know, I've I've been actually asked about some diff like leather and oak.
• 7:56
  SPEAKER_05: Some people have been asking me about that.
• 7:57
  SPEAKER_05: How do we get, you know, so since we've done and we covered, we really covered the Ohio craft distillers on the podcast this summer, pretty uh, you know, spring summer pretty well.
• 8:09
  SPEAKER_05: You know, and and there and this is a chance to meet them all.
• 8:14
  SPEAKER_06: Yeah, because most of the people that uh we have brought on and had throughout the summer will be there.
• 8:22
  SPEAKER_06: You know, there there will be a few that are represented by you know the normal, like I think Indian Creek usually has Missy there, but she's not gonna be there with Joe.
• 8:33
  SPEAKER_06: It'll be there, the other two that come, but they're they're consistently the ones who come to that event.
• 8:40
  SPEAKER_06: So, but yeah, I I think uh I I was at Black Diamond the other night in Circleville.
• 8:46
  SPEAKER_06: I went to Circleville for an event, and I get there and I'm sitting and I'm early, so I go to Black Diamond and I'm like sitting at the bar, and the girl's like, Well, what do you want to drink?
• 8:56
  SPEAKER_06: And I said, Well, I gotta drink a Black Diamond beer because if by chance Adam or Brett would see me and not drinking, you know, I'm not gonna drink uh Coors Light or something, and I'll be damned.
• 9:07
  SPEAKER_06: I'm sitting there and Brett walks in.
• 9:10
  SPEAKER_06: He's like, What are you doing here?
• 9:13
  SPEAKER_06: And I'm like, Well, I could ask the same question, but he is gonna be there doing the pores and stuff for Black Diamonds.
• 9:21
  SPEAKER_06: So Brett will be there, and everybody remembers last year that line was pretty extensive.
• 9:27
  SPEAKER_05: Is Adam gonna be there too?
• 9:29
  SPEAKER_06: No, I think he's giving Adam the break because he's been busy running and doing everything and coordinating all the stuff for that release.
• 9:36
  SPEAKER_06: And so I think I think just Brett.
• 9:39
  SPEAKER_05: Yeah, dude.
• 9:40
  SPEAKER_05: I saw them getting those barrels out with whatever.
• 9:45
  SPEAKER_05: It was like the forklift farm forklift or whatever.
• 9:49
  SPEAKER_05: It was not a normal forklift to try and get those barrels.
• 9:52
  SPEAKER_05: They had them on the side of the car to move the move around the barrels to get some of them out to make their blend.
• 9:58
  SPEAKER_05: Yeah.
• 9:59
  SPEAKER_05: That was kind of cool last weekend with Black Diamond.
• 10:01
  SPEAKER_05: That really was kind of an event, I think.
• 10:05
  SPEAKER_05: I can't wait.
• 10:06
  SPEAKER_05: You know, they're all excited.
• 10:07
  SPEAKER_05: And it and the two-year-old whiskey was definitely for two-year-old bourbon, it was very good.
• 10:17
  SPEAKER_05: But I can't wait till they get some some other, you know, they get more age on those things than that.
• 10:22
  SPEAKER_05: It's gonna be real when it hits four and six, it's just does it get too hot that it evaporates the whole barrel?
• 10:30
  SPEAKER_06: Well, I think that they proved that uh two-year could taste like four-year is kind of what I went on.
• 10:36
  SPEAKER_06: You know, like most of those tasted more like a four-year version.
• 10:39
  SPEAKER_05: I tasted in some of it on a couple of the things you could taste, some of the grain.
• 10:44
  SPEAKER_05: The last barrel that we didn't pick that tasted the most mature to me.
• 10:48
  SPEAKER_05: And then we picked barrel number four, which I have a bottle, the first ever bottle of their distillate, you know, from that barrel.
• 10:56
  SPEAKER_05: Those were the first bottles that they ever released, so that was really kind of cool.
• 11:01
  SPEAKER_05: Yeah, and they're gonna be there, but I mean, this Middle West Spirits is gonna be there.
• 11:06
  SPEAKER_05: I I imagine Steve's gonna be there.
• 11:08
  SPEAKER_06: Oh, Steve's gonna be there because he can't, you know, he's he's gonna get all the old elk out there.
• 11:14
  SPEAKER_05: Well, I hope that I can I hope he's he has the double XL t-shirt.
• 11:19
  SPEAKER_06: I'll remind him.
• 11:21
  SPEAKER_05: All right, because that was a cool t-shirt, I have to admit.
• 11:24
  SPEAKER_05: It really was all right.
• 11:26
  SPEAKER_05: All right, so Super Nash, I mean, seriously, you hunt anything this past week when you're out and about, or did you pick anything, find anything, pick anything up?
• 11:37
  SPEAKER_05: And if you did, say it really quiet into the microphone so the other room doesn't hear.
• 11:43
  SPEAKER_12: No, I hadn't had time this past week.
• 11:45
  SPEAKER_12: Uh Urban Hutting's been on the down low.
• 11:49
  SPEAKER_12: Just to uh let a bunch of people know in the South Carolina, North Carolina, and Northeast Georgia, my friend Duvall at Liquor Express here in Anderson and some of their other locations, they're releasing their barrel pick antique 107.
• 12:06
  SPEAKER_12: And also the stag is gonna be released on this Friday, tomorrow.
• 12:13
  SPEAKER_12: So get out there and get those uh those uh barrel picks.
• 12:17
  SPEAKER_06: Love those antique barrel picks.
• 12:19
  SPEAKER_06: The non-chill filtered man is a next level for that bottle.
• 12:23
  SPEAKER_06: It's uh if you ever get a chance to get one, go get it.
• 12:27
  SPEAKER_05: And and the same thing, uh, we're uh I you were mentioning that our old Louisville has been bottled, so everybody needs to get let everybody know because when we go down there, we'll we'll definitely pick one up for you.
• 12:40
  SPEAKER_12: You know, if you just anybody in my area that's interested, if you want to sample it, just uh get a hold of me and I'll get I'll get you a sample by there.
• 12:52
  SPEAKER_06: We we will probably know what that bottle count is maybe tomorrow or this weekend, but it's short.
• 12:59
  SPEAKER_06: I I seriously am thinking there's gonna be somewhere between 40 and 50 bottles.
• 13:05
  SPEAKER_05: And I already I think I already told you I have like well, I I've got a lot of bottles between with whatever.
• 13:13
  SPEAKER_05: It's all I I would say that.
• 13:14
  SPEAKER_05: Now, the whiskey thief, the same thing.
• 13:16
  SPEAKER_05: We'll pick it up for you.
• 13:17
  SPEAKER_05: It's the bus tour bottle that they got available, they'll have available through their through their gift shop.
• 13:23
  SPEAKER_05: You just have to let us know, and when we're down there, we'll pick one up for you.
• 13:26
  SPEAKER_05: So that's kind of how we're going about it.
• 13:28
  SPEAKER_05: We're not, you know, it's just kind of we just go do that.
• 13:32
  SPEAKER_05: But you know, anybody out there, contact me and we will get you what you need.
• 13:38
  SPEAKER_05: And from that standpoint, what okay, our pick, you went from from what Nash was doing.
• 13:49
  SPEAKER_05: I think we're ready to to do this Elijah Craig 21-year-old, man.
• 13:55
  SPEAKER_05: I I just I'm excited.
• 13:57
  SPEAKER_05: I know that Elijah Craig this year did the their last year the 18 to me was a little oaky, but they came out with the 15 and we all agreed it was fantastic.
• 14:08
  SPEAKER_05: So I'm really excited to see.
• 14:11
  SPEAKER_05: I mean, the coolest part about this is it comes in this when we were there at the distillery during Bourbon Festival.
• 14:19
  SPEAKER_05: This is something Heaven Hill was releasing right from their gift shop, and it's the 21-year-old, it's got a it's got this the door.
• 14:28
  SPEAKER_05: You you push it in, pop open the door.
• 14:31
  SPEAKER_05: If I can figure out how to do it.
• 14:33
  SPEAKER_05: Oh, it just flips out like that.
• 14:35
  SPEAKER_05: But if you look, it's got this really nice Eliza Crack, but it's lit.
• 14:41
  SPEAKER_05: There's a light in there, so when you put the bottle in, it lights up the it lights up, lights the bottle up.
• 14:48
  SPEAKER_05: But I can tell you, it took me 15 minutes to get this bottle out of this box.
• 14:54
  SPEAKER_05: I was trying, I couldn't.
• 14:56
  SPEAKER_12: I'm not lying.
• 14:57
  SPEAKER_12: It was tough to get that bottle out of there.
• 14:59
  SPEAKER_05: I had to take this whole insert out, and then I had to go and then I and pull it because I could not get my fingers around it to get the bottle out with this in there.
• 15:10
  SPEAKER_05: I had to push from behind.
• 15:11
  SPEAKER_05: It was, it was, folks, it was definitely in there.
• 15:15
  SPEAKER_06: The way you could say for them is the releasing the, you know, the 18-year people don't know.
• 15:21
  SPEAKER_06: The 18 year did not come in anything, it was just the bottle, no, no special packaging.
• 15:26
  SPEAKER_12: So for them to do this, the 15 year come in that little rectangle frame.
• 15:32
  SPEAKER_06: Yeah, you're right.
• 15:33
  SPEAKER_06: But this came in a really cool packaging.
• 15:36
  SPEAKER_06: So it not that packaging's everything, and there are some people that would say, Oh my god, packaging, it's selling, trying to sell.
• 15:43
  SPEAKER_06: But you know what?
• 15:44
  SPEAKER_06: The end of the day, the packaging tubes are cool.
• 15:47
  SPEAKER_06: We all like that stuff.
• 15:48
  SPEAKER_06: It's it's it's a a thing to have when people come over to talk about it to show them.
• 15:53
  SPEAKER_06: So I think it's pretty awesome.
• 15:54
  SPEAKER_05: Well, like I've always said I want I want it all.
• 15:58
  SPEAKER_05: I I want good bourbon.
• 16:00
  SPEAKER_05: You want the whole box?
• 16:01
  SPEAKER_05: I want good packaging.
• 16:03
  SPEAKER_05: I want, you know, I want I I'm always looking for, I love bookers for that.
• 16:09
  SPEAKER_05: I love Little Book for that.
• 16:11
  SPEAKER_05: I mean, that is like, yeah, the Elijah Craig 18, it's it's it's it's it's just another bottle.
• 16:18
  SPEAKER_05: This is if you're just getting this, it just says 21.
• 16:21
  SPEAKER_05: It's the same bottle that the you know, the the the 15-year and 18-year are in.
• 16:28
  SPEAKER_05: And if it just comes like that, it's not that special.
• 16:31
  SPEAKER_05: It comes like this.
• 16:33
  SPEAKER_05: This changes, this is a game changer.
• 16:35
  SPEAKER_05: It even has a light.
• 16:38
  SPEAKER_05: Now, this was$200.
• 16:41
  SPEAKER_05: I believe a$199.
• 16:42
  SPEAKER_06: Uh it was more than that.
• 16:44
  SPEAKER_06: $299.
• 16:46
  SPEAKER_06: $200.
• 16:47
  SPEAKER_06: Yeah.
• 16:47
  SPEAKER_05: It was$300.
• 16:52
  SPEAKER_05: Okay.
• 16:53
  SPEAKER_12: And then$300.
• 16:55
  SPEAKER_12: And then the other one we got taxes somewhere like around 330 something.
• 17:00
  SPEAKER_05: I mean, I got a really cool dynamic going with the podcast in the background.
• 17:04
  SPEAKER_05: I've got the 35th anniversary bottle of Evan Williams.
• 17:13
  SPEAKER_05: Of Heaven Hill.
• 17:14
  SPEAKER_05: Okay.
• 17:15
  SPEAKER_05: All right.
• 17:16
  SPEAKER_05: Sorry.
• 17:17
  SPEAKER_05: 35th anniversary of the Kentucky Bourbon Festival.
• 17:20
  SPEAKER_05: They released at the festival as a blend.
• 17:24
  SPEAKER_05: Me and Super Nash had an argument whether this was better to do it this way or release a bunch of, you know, release Parker Heritage and release all the old Fitzes and release the SLQ and the VSRs and the STPs and all those that they released at the festival the year before.
• 17:47
  SPEAKER_05: No, I will have to say there's a there was a lot of collectors, which were the flippers, that were complaining.
• 17:54
  SPEAKER_05: But I mean, I'm just gonna say it right here.
• 17:56
  SPEAKER_05: Who gives a shit what the flippers think?
• 17:59
  SPEAKER_05: It's not like the festival's gonna, if they don't buy a ticket next year because they can't get any special bottles, then real bourbon people will have a shot at a ticket.
• 18:09
  SPEAKER_12: They're real enthusiasts will have a shot at getting there, yeah.
• 18:12
  SPEAKER_06: And they're and they're out there, and it's not so they still got they still got special bottles because I mean look at look at all the different things that were released, and but this year for sure, the craft end of it was was.
• 18:25
  SPEAKER_06: Oh, the craft end was killing it this year with their places.
• 18:29
  SPEAKER_05: All the special picks they had, and people were really seeking them out, but then you had Will Forester that really brought the game with the with the Plucky Boy, and then and then they brought they did release some birthday bourbons, which the line so so it went from the line was stupid last year for Heaven Hill, and this year there was almost no lines.
• 18:54
  SPEAKER_05: Everybody was able to get this if they wanted, and it's so funny because initially I went and tasted it, and this was like$211 or something like that.
• 19:04
  SPEAKER_05: It was like$99.
• 19:06
  SPEAKER_05: What?
• 19:06
  SPEAKER_05: $299.
• 19:07
  SPEAKER_05: No, no, no.
• 19:08
  SPEAKER_05: This was not three.
• 19:09
  SPEAKER_05: This one, this one was not$300.
• 19:12
  SPEAKER_05: This one was like$220.
• 19:14
  SPEAKER_06: Oh, you're right.
• 19:15
  SPEAKER_06: I think it was$219.
• 19:16
  SPEAKER_05: $219.
• 19:17
  SPEAKER_05: And I tasted it.
• 19:19
  SPEAKER_05: But we're talking when I tasted this, that was second day of the festival Saturday.
• 19:24
  SPEAKER_05: So I had been drinking every single day for like eight days straight, and my my palate was fried.
• 19:34
  SPEAKER_05: So when I tasted, I thought it was good, but I didn't buy it at the festival.
• 19:38
  SPEAKER_05: So then we go and we go down and we're down, you know, for you know, after for bourbon on the banks, and we go to Evan Williams' bourbon experience, and it's there.
• 19:51
  SPEAKER_05: And and Nash is like, I'm like, I didn't get that.
• 19:54
  SPEAKER_05: And he's like, You should.
• 19:55
  SPEAKER_05: We'll podcast about it.
• 19:56
  SPEAKER_05: So I grabbed it.
• 19:57
  SPEAKER_05: Now I opened this up with Spanky last oh, it was a week, when it'll be a week or eight days ago.
• 20:05
  SPEAKER_05: And when I opened it up, holy man, is this good?
• 20:09
  SPEAKER_05: That's man, it is good.
• 20:11
  SPEAKER_12: That's what I've been sipping on on the pre-pour.
• 20:14
  SPEAKER_05: I'm just telling you, it's fantastic.
• 20:16
  SPEAKER_05: I'm so happy they did this.
• 20:17
  SPEAKER_05: This tastes, I think it might be one of the better things I've ever tasted from Heaven Hill.
• 20:23
  SPEAKER_05: Even when you're talking about those 17 million.
• 20:28
  SPEAKER_05: It's so good, and they released it and had enough for everybody.
• 20:33
  SPEAKER_05: Yeah, you didn't have to wait in line to get this, and there was some left over, and I actually got it at the Evan Williams bourbon experience.
• 20:39
  SPEAKER_05: I mean, so people got it, but once again, why what they but but then you had old Forester with the lines, the crazy lines, you know, people waiting all day for birthday.
• 20:50
  SPEAKER_05: But anybody waiting in those lines, I mean, you could there was the 117 series, though those were all over the place.
• 20:58
  SPEAKER_05: If you wanted, you could get two of those, and you could get the the Kentucky boy one a day for all three days.
• 21:05
  SPEAKER_05: If you wanted three bottles, and that was a hundred bucks.
• 21:07
  SPEAKER_05: I mean, that was kind of like, but overall, they had a line for birthday bourbon that I think whiskey was in for like three days.
• 21:16
  SPEAKER_05: He was in that, I think he had to camp out.
• 21:18
  SPEAKER_05: I had to give him my raincoat because it was it rained and then it got sunny, and he's in line the whole time, you know what I mean?
• 21:26
  SPEAKER_06: So and and so, like the Kentucky boy has that blend of all those things, and that's kind of like what we talked about with this box.
• 21:32
  SPEAKER_06: So I love that box.
• 21:33
  SPEAKER_06: This this is a distillery only, so you have to go to the Evan Williams Bourbon Experience in Louisville.
• 21:40
  SPEAKER_06: But the beauty of this bottle, and people that haven't seen it, it's white with a gold bottom, and it says that this is a master blend.
• 21:50
  SPEAKER_06: The funny thing about this bottle, and I'll talk about it real quick and I'll let you guys get on.
• 21:55
  SPEAKER_06: The first time I had this was in a cocktail.
• 21:58
  SPEAKER_06: My friend Micah was the bartender at the level at the three bar upstairs, and he was making this old-fashioned with this product, and he put that cold foam stuff on top of it, and it was one of the most delicious old fashions I ever had.
• 22:17
  SPEAKER_02: Yeah.
• 22:17
  SPEAKER_06: And I remember going there, and they had run out of this, and he was using I forget whatever other Evan Williams bourbon, it absolutely tasted nothing like the other one.
• 22:32
  SPEAKER_06: This is a blend, and it has Evan Williams 23.
• 22:36
  SPEAKER_06: So 23 year old Evan Williams is in this.
• 22:39
  SPEAKER_06: It has a blend of the black label and so on and so forth.
• 22:43
  SPEAKER_06: But$79.
• 22:45
  SPEAKER_06: You can buy it every day at the distillery in Louisville, and everybody that ever goes there, I think, goes home with one because it's just that good.
• 22:56
  SPEAKER_05: It's a delicious.
• 22:57
  SPEAKER_05: I initially got this in 2019 when we did the that was one of a part of doing the Kentucky.
• 23:04
  SPEAKER_05: It's a screw cap.
• 23:06
  SPEAKER_05: Yep.
• 23:06
  SPEAKER_05: But it does have wax.
• 23:09
  SPEAKER_05: Wax over the screw cap.
• 23:11
  SPEAKER_06: I'm gonna go ahead.
• 23:12
  SPEAKER_06: I needed to pour some.
• 23:13
  SPEAKER_06: I I can't talk about it like this.
• 23:15
  SPEAKER_06: It's not nice.
• 23:18
  SPEAKER_06: Enjoy that spirit.
• 23:20
  SPEAKER_05: Yes.
• 23:21
  SPEAKER_05: So I'm gonna open my 21 year.
• 23:26
  SPEAKER_05: Here goes.
• 23:26
  SPEAKER_12: Here yeah, I've already had to have a sip of it.
• 23:29
  SPEAKER_06: Oh John Rent, don't even start with the money, Chris.
• 23:33
  SPEAKER_06: That's not even right, dude.
• 23:36
  SPEAKER_06: That Nash and I can't even have one right now.
• 23:39
  SPEAKER_06: What what are you doing to us?
• 23:43
  SPEAKER_05: All right, so here it goes.
• 23:45
  SPEAKER_05: 21 year cracked.
• 23:49
  SPEAKER_05: There goes all the oh no, there goes all the collectibility.
• 23:54
  SPEAKER_02: What the shit, John Ridd.
• 23:56
  SPEAKER_05: What the shit?
• 23:58
  SPEAKER_02: Hey, that's a good comic strip.
• 24:00
  SPEAKER_02: That's that's that's some fucked up shit.
• 24:03
  SPEAKER_06: What the shit.
• 24:04
  SPEAKER_06: Yeah.
• 24:05
  SPEAKER_06: God, the nose on that master blend is stupid.
• 24:10
  SPEAKER_05: Well, I had that initially, and I had to have it.
• 24:13
  SPEAKER_05: I've probably that's probably behind for a bottle of what I purchased the most throughout this, you know, collecting since you know 2018.
• 24:24
  SPEAKER_05: I that's only eight years, but eight years of collecting, I've probably gone through five of those bottles.
• 24:32
  SPEAKER_05: This is my fifth.
• 24:34
  SPEAKER_05: And I always, I mean, it was just something to share.
• 24:38
  SPEAKER_05: It's a great pour when you have friends over that you know, you don't gotta get you pour that for them, and they're just not the hugest bourbon fans.
• 24:46
  SPEAKER_05: They they'll drink.
• 24:47
  SPEAKER_05: They will they that's something that that's just something special to pour someone like that.
• 24:53
  SPEAKER_05: Because it's so drinkable.
• 24:58
  SPEAKER_06: All right, I'm putting this while they're pouring, John.
• 25:03
  SPEAKER_06: Yeah, trolling us.
• 25:05
  SPEAKER_06: Yeah, I I got you with your cigars.
• 25:08
  SPEAKER_12: Yeah, Crisp, that's but not a conquistador.
• 25:16
  SPEAKER_12: But John got me speaking in tongues.
• 25:21
  SPEAKER_06: Like, we're gonna need a commercial break.
• 25:23
  SPEAKER_05: That's stupid.
• 25:25
  SPEAKER_05: That that is stupid.
• 25:27
  SPEAKER_05: All right, guys.
• 25:28
  SPEAKER_05: We are going to do our barrel bottle breakdown of Elijah Craig 21 year, and maybe we'll pull I'll pull that 15 year and see put it up against if it deserves it.
• 25:45
  SPEAKER_05: But our barrel bottle breakdown scale is based off of four categories.
• 25:51
  SPEAKER_05: What are they in Super Nash?
• 25:54
  SPEAKER_05: They are nose, body, taste, and finish.
• 25:58
  SPEAKER_12: What are the the nose and the body?
• 26:01
  SPEAKER_12: Using the body, you can give it up to four butt bumps, knocks on the barrel, knocks on the barrel.
• 26:08
  SPEAKER_12: Yep.
• 26:09
  SPEAKER_12: And on the taste and the finish, you can give it up to five knocks on the barrel.
• 26:15
  SPEAKER_12: But if one of the categories is an exceptional in that category, then you can actually give it an extra butt-up.
• 26:24
  SPEAKER_05: But up bump.
• 26:26
  SPEAKER_05: There you go.
• 26:27
  SPEAKER_05: That's how it works.
• 26:29
  SPEAKER_05: All right.
• 26:30
  SPEAKER_05: So check this out, Nash.
• 26:32
  SPEAKER_05: Hey ACT.
• 26:34
  SPEAKER_06: Oh, what the shit?
• 26:37
  SPEAKER_06: It's a filth, it's one of the filthy hooligan cigars.
• 26:41
  SPEAKER_06: Yeah.
• 26:41
  SPEAKER_06: Halloween.
• 26:43
  SPEAKER_06: Oh yeah.
• 26:44
  SPEAKER_05: What makes a cigar Halloween besides a ring?
• 26:47
  SPEAKER_05: Because they put a freaking ghost on it.
• 26:49
  SPEAKER_11: They put on a ghost, put a ghost on it.
• 26:51
  SPEAKER_05: Yeah, that's why I want to smoke it.
• 26:54
  SPEAKER_05: Just the reason.
• 26:55
  SPEAKER_05: It's like smoke a cigar on Halloween because there's a ghost wrapper on it.
• 26:59
  SPEAKER_06: It's just people are gonna like it if I smoke that at Halloween while I'm passing out ring pops and stuff for kids.
• 27:07
  SPEAKER_05: Oh yeah.
• 27:09
  SPEAKER_05: Oh, speaking of that, when I went going through, you know those 3D dragons that are in.
• 27:15
  SPEAKER_05: Have you ever seen the little eggs that they in?
• 27:17
  SPEAKER_05: You unscrew an egg and there's like a 3D printed dragon.
• 27:20
  SPEAKER_05: Have you ever seen that?
• 27:23
  SPEAKER_05: They're like you can see them that used to be unique, but that those are done on 3D printers.
• 27:28
  SPEAKER_05: Well, I got a bag of like 150 of them.
• 27:33
  SPEAKER_05: So that's what we're that's what we're handing out for Halloween.
• 27:37
  SPEAKER_05: We're gonna hand out 3D printed dragons to in an egg to everybody.
• 27:42
  SPEAKER_06: Listen, Jeff, Jeff is gonna be passing out everything that Amazon Return got.
• 27:47
  SPEAKER_05: You're gonna get kitchen knife, cutting boards, you could get more store decanters for all the guys stopping by.
• 27:56
  SPEAKER_02: Yeah, yeah.
• 27:57
  SPEAKER_02: Rock's glasses.
• 27:58
  SPEAKER_05: I'll be passing out rocks glasses.
• 28:00
  SPEAKER_05: And then I got enough, I'll just be pouring bourbon for all the men that stopped by the house.
• 28:06
  SPEAKER_06: I and some some bags of shorts.
• 28:10
  SPEAKER_06: Three packs of shorts.
• 28:11
  SPEAKER_06: You should you should get more of those than that.
• 28:14
  SPEAKER_05: That when you purchased it, you thought they were t-shirts.
• 28:17
  SPEAKER_02: Yeah.
• 28:18
  SPEAKER_06: All good.
• 28:19
  SPEAKER_05: Well, at least you could.
• 28:20
  SPEAKER_05: I could I could be giving you sample bottles.
• 28:23
  SPEAKER_06: I need more.
• 28:26
  SPEAKER_05: I was like, you'd be like, you didn't do that.
• 28:28
  SPEAKER_05: I'm like, yeah, I did.
• 28:29
  SPEAKER_05: That was I I made sure you got a full full uh whatever contingent of it.
• 28:35
  SPEAKER_05: It was that I still that that was uh coolest find ever.
• 28:40
  SPEAKER_05: I've been finding them like this now.
• 28:42
  SPEAKER_05: Look, yeah, I need those.
• 28:45
  SPEAKER_06: I'll get those too.
• 28:46
  SPEAKER_06: Yeah, I need some of those.
• 28:48
  SPEAKER_06: Yeah, that's that would be nice to share the bottles that we get for the you know, when we get a bottle to do the podcast, it's nicer to have that bigger 100 milliliter or 200 mil than the uh the little dinky ones.
• 29:02
  SPEAKER_05: Yeah, but either way, Tiny.
• 29:06
  SPEAKER_05: You were talking about what's which one was it that you booked?
• 29:10
  SPEAKER_05: It's got the weird name.
• 29:11
  SPEAKER_06: Silk Velvet.
• 29:12
  SPEAKER_06: Silk Velvet.
• 29:13
  SPEAKER_05: Uh, you get samples.
• 29:14
  SPEAKER_06: That's good stuff.
• 29:15
  SPEAKER_06: I can't I can't wait for Zeb.
• 29:17
  SPEAKER_06: There, those guys are gonna be fun.
• 29:18
  SPEAKER_06: On what day?
• 29:19
  SPEAKER_06: Yeah, that's December 1st.
• 29:21
  SPEAKER_06: Yeah, are you getting samples?
• 29:23
  SPEAKER_12: I did a nice little video of them at Bourbon on the Banks.
• 29:27
  SPEAKER_06: Oh, yeah, yeah.
• 29:28
  SPEAKER_06: They're they're brothers, they're good guys.
• 29:30
  SPEAKER_06: I mean, and they they came on the scene last year and like took over KDF.
• 29:34
  SPEAKER_06: They were the talk of the town.
• 29:36
  SPEAKER_06: Are you gonna get samples?
• 29:38
  SPEAKER_06: Yeah, hopefully we're getting some stuff sent, so we'll see.
• 29:41
  SPEAKER_06: But I have a bottle from this year from Bourbon on the Banks.
• 29:45
  SPEAKER_06: So even if not, I'll send you some of that.
• 29:48
  SPEAKER_05: I didn't, I couldn't, I couldn't get anything at Bourbon on the Banks because I was like stuck in a tent.
• 29:53
  SPEAKER_05: Not that I not that I I think I learned a lot this year based off of our numbers going up since Bourbon on the Banks.
• 30:02
  SPEAKER_05: It's what I've always should have been done.
• 30:04
  SPEAKER_05: If you're gonna have a tent there, you gotta kind of be there.
• 30:08
  SPEAKER_05: If you're off exploring and taking videos like you, whatever, you're not promoting the brand, and that's kind of what I was able to do.
• 30:17
  SPEAKER_05: So I felt that that was important.
• 30:20
  SPEAKER_06: I think it worked good because you were there and then we were out talking, and then that way when Greg from Larrick and came to do a podcast and I wasn't there, you know, it worked out pretty well.
• 30:29
  SPEAKER_05: Yeah, it worked out perfect.
• 30:32
  SPEAKER_05: He's dead to me.
• 30:34
  SPEAKER_05: He's dead to me.
• 30:40
  SPEAKER_06: And he's like, talk to the hand.
• 30:44
  SPEAKER_05: Exactly.
• 30:46
  SPEAKER_05: All right, so what do you get on the nose?
• 30:53
  SPEAKER_05: It's it's raspberry and chocolate.
• 31:00
  SPEAKER_05: I also get I get chocolate fudge frosting from a cake.
• 31:09
  SPEAKER_05: I get that frosting.
• 31:10
  SPEAKER_05: Did you almost just throw up?
• 31:12
  SPEAKER_05: I said chocolate frosting from a cake, and Nash goes, yeah, it's so sweet.
• 31:24
  SPEAKER_05: I would say this is one of the if if you are like brown sugar, you're a sweet person, what the this is legitimately this is like smelling something some sort of dessert.
• 31:42
  SPEAKER_05: Like you know.
• 31:44
  SPEAKER_12: I mean it's so sweet.
• 31:45
  SPEAKER_12: It's fruit, fruity, so sweet smelling fruity.
• 31:49
  SPEAKER_12: How can it smell it?
• 31:50
  SPEAKER_05: This is twenty-one years old.
• 31:52
  SPEAKER_05: And it doesn't it doesn't smell oak.
• 31:56
  SPEAKER_12: It doesn't know it's like yeah, no ethanol or oak.
• 32:04
  SPEAKER_04: What else is there?
• 32:06
  SPEAKER_04: Okay.
• 32:08
  SPEAKER_05: It just smells like a fla fudge brownie with frosting on it.
• 32:18
  SPEAKER_05: I I I I have to I'm going better.
• 32:21
  SPEAKER_05: I'm going a four on this nose.
• 32:26
  SPEAKER_05: Uh yeah, I gotta go a four.
• 32:27
  SPEAKER_05: With a but up up.
• 32:29
  unknown: But up.
• 32:30
  SPEAKER_12: I'm going a four.
• 32:32
  SPEAKER_12: That's good, it's exceptional.
• 32:34
  SPEAKER_05: I threw the but up up in there, you heard that, right?
• 32:37
  SPEAKER_05: Yeah.
• 32:38
  SPEAKER_05: Yeah.
• 32:41
  SPEAKER_05: I uh CT.
• 32:43
  SPEAKER_05: It's actually like smelling a can like a baked good with sugar and f you know what I mean?
• 32:50
  SPEAKER_05: It does there's it does not smell like whiskey or bourbon.
• 32:55
  SPEAKER_05: No, that is stupid.
• 32:59
  SPEAKER_12: Like some kind of candy dessert.
• 33:01
  SPEAKER_06: Is that it would make our uh our list of burgons of the year?
• 33:05
  SPEAKER_06: It can.
• 33:07
  SPEAKER_06: Yeah.
• 33:07
  SPEAKER_06: I mean, it sounds like it from the smell.
• 33:11
  SPEAKER_12: The nose the nose is just phenomenal.
• 33:14
  SPEAKER_06: Let's see what this baby does in the glass.
• 33:16
  SPEAKER_06: This is the first time you guys have tried it, correct?
• 33:19
  SPEAKER_06: For me, yes.
• 33:20
  SPEAKER_06: I'll look at you doing the doing the Becca.
• 33:23
  SPEAKER_05: The Becca.
• 33:27
  SPEAKER_05: They are our sponsor.
• 33:30
  SPEAKER_06: That's totally a Becca roll around.
• 33:33
  SPEAKER_06: She's like, here, roll it on the table.
• 33:35
  SPEAKER_05: I love to, yep.
• 33:39
  SPEAKER_05: Wow.
• 33:41
  SPEAKER_05: It just sticks on the side and don't release.
• 33:45
  SPEAKER_12: It's like it's like caramel syrup rolling down a glass.
• 33:49
  SPEAKER_05: Like, now there you go.
• 33:51
  SPEAKER_05: Starting to release.
• 33:52
  SPEAKER_05: I I love how a really good viscos with the high viscosity bourbon releases the legs.
• 34:00
  SPEAKER_12: It's got a great body to it.
• 34:01
  SPEAKER_05: It doesn't release the legs from the top, it releases it from the tulip part of the glen.
• 34:09
  SPEAKER_05: All right.
• 34:12
  SPEAKER_12: Yeah, that's that's real good.
• 35:00
  SPEAKER_05: So what's the what's the behind this?
• 35:05
  SPEAKER_12: What's the 94?
• 35:09
  SPEAKER_12: 94.
• 35:11
  SPEAKER_05: Is it?
• 35:12
  SPEAKER_12: Yeah, 94.
• 35:14
  SPEAKER_05: Forty seven.
• 35:15
  SPEAKER_12: It tastes like about a hundred or a hundred and five.
• 35:18
  SPEAKER_12: You know what?
• 35:20
  SPEAKER_12: How thick it is and chewy.
• 35:23
  SPEAKER_05: Yes, but molasses.
• 35:37
  SPEAKER_05: So what are you gonna give what are you giving the body?
• 35:44
  SPEAKER_05: Definite four.
• 35:46
  SPEAKER_12: Definite four.
• 35:53
  SPEAKER_05: I gotta see.
• 35:55
  SPEAKER_05: I'm not sure if it's hitting my cheeks.
• 35:58
  SPEAKER_12: It is mine.
• 35:59
  SPEAKER_12: Sides of my tongue, and it's sticking there too.
• 36:06
  SPEAKER_12: Nice little tingle across the roof of my mouth.
• 36:09
  SPEAKER_05: What?
• 36:10
  SPEAKER_05: Why?
• 36:12
  SPEAKER_05: What about that is whiskey?
• 36:14
  SPEAKER_05: Oh, I'll tell you, the only thing that's whiskey about this CT is the hug.
• 36:20
  SPEAKER_05: It it warms you up going down.
• 36:22
  SPEAKER_05: But in the the actual mouthfeel and the taste, that's not that's how is that 21 year?
• 36:33
  SPEAKER_05: Creamy, velvety, silky.
• 36:37
  SPEAKER_06: What's crazy is that the way you're describing it, it's like how did how did 18, which everybody that reviewed it that I that I saw was very tannic, yeah, oaky.
• 36:51
  SPEAKER_06: And everybody was like, Yeah, it's good, but it's a little oaky.
• 36:56
  SPEAKER_06: And then you go 21, and it's like three years later, it's not as oaky, it's more desserty.
• 37:02
  SPEAKER_06: But Evan Williams 23 is really good.
• 37:06
  SPEAKER_06: When did you when have you had that?
• 37:09
  SPEAKER_06: Oh, I have it.
• 37:10
  SPEAKER_06: Plus, I have a bottle of it.
• 37:12
  SPEAKER_06: What?
• 37:14
  SPEAKER_06: Yeah.
• 37:16
  SPEAKER_06: You know, you just gotta know people.
• 37:22
  SPEAKER_06: Oh, yes, I know.
• 37:24
  SPEAKER_06: You couldn't you you realize I went to Evan Williams like every Friday for three months in a row.
• 37:31
  SPEAKER_06: So, yeah, I got a bottle of 23 once when it was available three, four years ago.
• 37:36
  SPEAKER_06: But Evan 23, I think, is fantastic.
• 37:40
  SPEAKER_05: I don't think what was the price point on that?
• 37:43
  SPEAKER_05: 500?
• 37:45
  SPEAKER_05: 399.
• 37:46
  SPEAKER_06: Okay, 400.
• 37:48
  SPEAKER_06: And that was three or four years ago.
• 37:50
  SPEAKER_06: I think it's actually stayed the same because they re-released it, they released another batch this year, and I think it was 399 as well.
• 38:00
  SPEAKER_05: That's that's delicious.
• 38:02
  SPEAKER_05: All right, so he gives it a four.
• 38:05
  SPEAKER_05: Uh-oh.
• 38:05
  SPEAKER_05: Nash has got it.
• 38:07
  SPEAKER_04: What is that?
• 38:11
  SPEAKER_04: Looks like a 23 to me.
• 38:13
  SPEAKER_05: I hate you guys.
• 38:15
  SPEAKER_05: I I haven't even seen one of those bottles.
• 38:18
  SPEAKER_05: When did you pick that up, Nash?
• 38:21
  SPEAKER_05: Oh, and he wonders why I called it.
• 38:24
  SPEAKER_05: And he wonders why I called this Devin Williams.
• 38:28
  SPEAKER_05: He's opening it, Robins opens it.
• 38:32
  SPEAKER_12: Just like I said, I was gonna do.
• 38:36
  SPEAKER_12: These bottles are not made to just sit on the shelf, dude.
• 38:40
  SPEAKER_11: That's that is theft or to sell to somebody for double the or triple the price.
• 38:48
  SPEAKER_06: It's made to open that bottle right there was one of my favorites forever.
• 38:54
  SPEAKER_06: Like, I I chased that flavor for years looking for something, and it was just that thing knocked my socks off.
• 39:03
  SPEAKER_06: I loved it.
• 39:05
  SPEAKER_05: I know you can't give this half.
• 39:09
  SPEAKER_12: Oh my god.
• 39:12
  SPEAKER_12: This 23 year is doing the same thing that this 21 year is doing.
• 39:23
  SPEAKER_05: I'm gonna go.
• 39:24
  SPEAKER_12: I get just a little bit of oak off it, a lot more off the 23 than I do off this 21.
• 39:31
  SPEAKER_05: I'm that is phenomenal.
• 39:34
  SPEAKER_05: I'm gonna go three on the body.
• 39:41
  SPEAKER_05: It just doesn't a four-body is like a barrel-proof where it just invades the sides and cheeks.
• 39:49
  SPEAKER_05: And this one, it kind of tickles your cheek, but it just doesn't give you that full four but that makes kind of sense because at that age, at that age with all the water pretty much being evaporated from it, well, and it's that it is it is proof down to 94 proof.
• 40:08
  SPEAKER_05: Yeah, they proof it back down, and then it's but it the but but the finish on this is stupid.
• 40:16
  SPEAKER_05: I mean, I'm still getting a finish from my first set five minutes ago.
• 40:22
  SPEAKER_06: If wonder if they will ever release cast strength of that.
• 40:27
  SPEAKER_06: Man, that would be fun.
• 40:29
  SPEAKER_12: Wouldn't that be wouldn't that be awesome?
• 40:31
  SPEAKER_06: Elijah Craig, 15, 18, and 21 cast strength.
• 40:35
  SPEAKER_06: Holy antique collection.
• 40:38
  SPEAKER_06: Yeah.
• 40:40
  SPEAKER_06: That would be interesting.
• 40:41
  SPEAKER_05: I forget how old our barrel was.
• 40:43
  SPEAKER_05: I think our barrel was what eight, seven year?
• 40:46
  SPEAKER_05: What we had that we had that big huge poster that said it, right?
• 40:50
  SPEAKER_06: I'm pretty sure ours was an eight-year.
• 40:54
  SPEAKER_05: All right.
• 40:57
  SPEAKER_05: Flip this around since we're doing the fun part.
• 41:02
  unknown: All right.
• 41:08
  SPEAKER_05: So tastes.
• 41:11
  SPEAKER_05: I'm getting like rich vanilla with maybe some a little bit of currant, and then like almost like a plum.
• 41:29
  SPEAKER_12: Like a almost like a little bit of I mean it's so I get rap that that in a raspberry.
• 41:39
  SPEAKER_12: Yeah.
• 41:40
  SPEAKER_05: The nose is so different.
• 41:43
  SPEAKER_05: The nose does not match.
• 41:44
  SPEAKER_12: Oh, the nose is totally different.
• 41:47
  SPEAKER_12: Because I'm getting like burnt caramel, brown sugar, raspberry, and that that sweet, sweet to bitter chocolate.
• 41:59
  SPEAKER_12: It's almost sweet, and then it's almost on the finish of it, is it's like a bitter chocolate.
• 42:07
  SPEAKER_05: Not like a dark cocoa, but more like a dark chocolate with that the like a rich dark chocolate with sugar, not without it.
• 42:19
  SPEAKER_05: Yeah, but I don't know what more you can like, you know, you know what whiskey, everybody knows what whiskey tastes.
• 42:28
  SPEAKER_05: And if if like a really good whiskey that tastes like whiskey is like sitting there a nine out of eighteen, I don't know what more you want from a bourbon than this.
• 42:40
  SPEAKER_05: I mean, the taste, there's nothing wrong.
• 42:44
  SPEAKER_05: There's nothing bitter, there's nothing too hot, there's nothing too peppery.
• 42:49
  SPEAKER_05: The finish is pulling out the only place where it pulls out just a little bit of sweet oak, no bitter oak.
• 42:56
  SPEAKER_05: It sits it sits in the corner of slightly peppery, too.
• 43:00
  SPEAKER_05: But not too peppery.
• 43:02
  SPEAKER_12: Yeah, no, I said slightly.
• 43:04
  SPEAKER_05: I mean, it's Elijah Craig.
• 43:05
  SPEAKER_05: I mean, Elijah Craig is a peppery beast when it's you know, cast strength, and you do one of those A21s or A, whatever.
• 43:13
  SPEAKER_05: It can be really peppery and and kind of burn, and and and a lot of the if you're like tasting uh doing a tasting with all the different batches, they start to blend together because the pepper can kind of tie them all together on those cast strengths.
• 43:28
  SPEAKER_05: This doesn't pull that out at all.
• 43:30
  SPEAKER_05: This sets itself above and beyond of the sweetness that it brings up.
• 43:34
  SPEAKER_12: It's almost good goes goes from the pepper to nutmeg.
• 43:39
  SPEAKER_05: I'll give you that.
• 43:40
  SPEAKER_05: That's a good or clove, a little bit of clove and nutmeg in there.
• 43:44
  SPEAKER_05: Yeah, a little bit of clove in there.
• 43:45
  SPEAKER_12: Yeah, all right.
• 43:46
  SPEAKER_05: The flavor I just I I can't I can't diss this.
• 43:49
  SPEAKER_05: It's gotta be, it's a five.
• 43:52
  SPEAKER_12: Yeah, I agree with the taste is phenomenal.
• 43:56
  SPEAKER_12: Lots lots of flavors going on, and you can you can pick them out, you know.
• 44:02
  SPEAKER_12: It's like each one of them sort of hits you on a different part of your tongue.
• 44:06
  SPEAKER_12: So five and five.
• 44:11
  SPEAKER_05: Well now, on the Nick is still watching.
• 44:15
  SPEAKER_05: He said he's still here.
• 44:16
  SPEAKER_05: He's slipped, he's he's he's he doesn't have streaming to watch the game, so he's streaming and watching this game.
• 44:23
  SPEAKER_05: All right, so a guy said he's looking for a good seasonal depression bourbon.
• 44:28
  SPEAKER_05: This this one will be great.
• 44:30
  SPEAKER_05: Buy this one here, this 21-year Elijah Craig, because it's gonna be really good, but you can stay depressed because it costs so much.
• 44:39
  SPEAKER_02: Yeah.
• 44:43
  SPEAKER_06: I don't know.
• 44:44
  SPEAKER_06: What one isn't good for that?
• 44:47
  SPEAKER_05: Bourbon.
• 44:48
  SPEAKER_05: Bourbon's good for that.
• 44:49
  SPEAKER_05: Yep, that's it.
• 44:50
  SPEAKER_05: But this one is a good bourbon.
• 44:52
  SPEAKER_05: Like, if you if your wife gave you this for for seasonal depression, it would work.
• 44:58
  SPEAKER_12: Oh yeah, I'd be a happy man.
• 45:01
  SPEAKER_12: It snapped me out of my depression.
• 45:06
  SPEAKER_12: Until she handed me the bill.
• 45:10
  SPEAKER_05: If she hands you the bill.
• 45:12
  SPEAKER_05: No, this would have to be out of to get you out of the depression.
• 45:15
  SPEAKER_05: This would have to be under her.
• 45:17
  SPEAKER_05: She'd have to buy it out of her salary.
• 45:20
  SPEAKER_12: That's right, yeah.
• 45:21
  SPEAKER_12: There you go.
• 45:22
  SPEAKER_05: All right.
• 45:23
  SPEAKER_05: So what are you giving this finish?
• 45:28
  SPEAKER_05: Finish.
• 45:33
  SPEAKER_12: As much as we I've pumped up and talked about the body and the taste and the nose.
• 45:40
  SPEAKER_04: I really think.
• 45:54
  SPEAKER_04: It lasts a great finish.
• 45:56
  SPEAKER_12: And it's it's not a perfect finish.
• 45:59
  SPEAKER_05: But it's long.
• 46:01
  SPEAKER_12: But it's long, it does, and the flavors just keep going and going and going.
• 46:07
  SPEAKER_12: And for 94 proof, you get just the mount of hug that I mean it's just perfect.
• 46:15
  SPEAKER_12: It's not peppery.
• 46:17
  SPEAKER_12: It's not that's you know, it's not real ethanol.
• 46:22
  SPEAKER_12: The oat, the oat barely comes through, so you're still getting all those flavors.
• 46:29
  SPEAKER_12: I would say it a five.
• 46:32
  SPEAKER_05: I would say what's crazy about this one, C T and Nash, is that this bourbon makes you not care what proof it is or what age it is.
• 46:44
  SPEAKER_05: It's like like if you someone just never know it's 21 and you'd never think it's 94.
• 46:51
  SPEAKER_05: You'd think it's like a 101, 102, and you you know what I mean?
• 46:55
  SPEAKER_05: It's drinking, it gives you a great hug.
• 46:57
  SPEAKER_05: But but even when you're drinking it, you're you're just being blown away by the the flavors and the sweetness and the aromas and all the other stuff kind of doesn't matter because it's just good good whiskey.
• 47:10
  SPEAKER_02: Yeah.
• 47:10
  SPEAKER_05: All right, so you give it a five.
• 47:13
  SPEAKER_05: Yep.
• 47:16
  SPEAKER_05: And I give it a five.
• 47:21
  SPEAKER_05: And we both score it an 18 out of 18.
• 47:28
  SPEAKER_05: You can't ask for much more than that.
• 47:30
  SPEAKER_05: I mean, the only thing that would make this better is if it wasn't 300 bucks, right?
• 47:35
  SPEAKER_12: That would be the only thing.
• 47:37
  SPEAKER_05: Yeah, but but you know, if if they would have put would it have been as special?
• 47:42
  SPEAKER_05: I mean, this box is definitely, I mean, it's got, you know, you can't get this for free.
• 47:49
  SPEAKER_05: The way it's made and all the intricacies on how it's put together and how well the hinges and everything.
• 47:57
  SPEAKER_05: This is sometimes it's made out of press board, whatever.
• 48:02
  SPEAKER_05: This is made out of actual, it's wood, it's it's a wood stain beautifully, right?
• 48:10
  SPEAKER_05: It's okay.
• 48:22
  SPEAKER_06: Yeah, there you go.
• 48:24
  SPEAKER_05: Grandma's making it at the at the the old age home.
• 48:28
  SPEAKER_05: What's what's that?
• 48:29
  SPEAKER_06: Your fingers hurt?
• 48:30
  SPEAKER_06: Well, now your back's gonna hurt because you just pulled landscaping, dude.
• 48:37
  SPEAKER_06: Oh all right.
• 48:39
  SPEAKER_06: Hey, real quick, while you guys are deciphering that, I'm working on other things.
• 48:43
  SPEAKER_06: What is next Tuesday night's podcast?
• 48:46
  SPEAKER_06: Nothing.
• 48:47
  SPEAKER_06: I have it, I have one pegged.
• 48:50
  SPEAKER_06: Okay.
• 48:52
  SPEAKER_06: So so we will be tentatively working with our friend from Louisville on the release of our special barrel pick.
• 49:08
  SPEAKER_06: Okay, sounds good.
• 49:11
  SPEAKER_06: So that that will work out nice.
• 49:13
  SPEAKER_06: We can uh talk about that.
• 49:15
  SPEAKER_06: As he has not barreled that yet.
• 49:17
  SPEAKER_06: Today was the day it turned 11 years old, but he felt that an extra day or two of maturation was important or was necessary because they were behind.
• 49:29
  SPEAKER_06: Either way, it'll be 11 years and one day or 11 years and two days old when we get it.
• 49:36
  SPEAKER_05: The bottle count.
• 49:37
  SPEAKER_05: And there's we're just picking, we'll pick that up for you, but there's not a lot to pick up.
• 49:41
  SPEAKER_05: So just if you're gonna you need to jump in and let us know you want us to pick you up one.
• 49:48
  SPEAKER_05: That's what's gotta happen.
• 49:50
  SPEAKER_05: That's perfect.
• 49:51
  SPEAKER_05: It's funny.
• 49:52
  SPEAKER_05: I don't know how that happened.
• 49:55
  SPEAKER_05: You're gonna be on next Tuesday on one of the off weeks.
• 49:58
  SPEAKER_05: That's kind of cool, dude.
• 50:00
  SPEAKER_05: Listen, for a meme, not for you, but for a meme, I'm on next Tuesday.
• 50:05
  SPEAKER_05: That's a lie.
• 50:06
  SPEAKER_05: It's just that that's just the meme doesn't, yeah.
• 50:09
  SPEAKER_05: You would do it because you don't, you don't the mean's not very often, and I get that.
• 50:13
  SPEAKER_05: But at the same time, you've been on.
• 50:17
  SPEAKER_06: But the other thing is, is Rachel is here next Tuesday, and Rachel will want to be on if a mean's on because she's a brand ambassador, basically.
• 50:27
  SPEAKER_06: She thinks for it.
• 50:28
  SPEAKER_06: So she'll want to be on.
• 50:30
  SPEAKER_05: Okay, for sure.
• 50:32
  SPEAKER_05: Oh, yeah.
• 50:32
  SPEAKER_05: That sounds great.
• 50:33
  SPEAKER_05: Hey Walker, here's a question for you about CT.
• 50:36
  SPEAKER_05: Did you give me something to give CT?
• 50:39
  SPEAKER_05: Because I'm gonna see him on Saturday, and I can't remember why I was supposed to meet up with him and give him something.
• 50:44
  SPEAKER_05: But if I'm not mistaken, you did.
• 50:47
  SPEAKER_05: Let me know what it is that I have to bring CT on Saturday, because that's the only thing I can come up with.
• 50:52
  SPEAKER_05: Otherwise, I have no idea why we were supposed to.
• 50:55
  SPEAKER_05: You're like, we'll get that in at a different time.
• 50:58
  SPEAKER_05: But I think I think Walker gave me something to give to you.
• 51:02
  SPEAKER_05: I think it's what it was, but we'll see.
• 51:06
  SPEAKER_05: Yeah, I that I do not know.
• 51:09
  SPEAKER_05: All right, let's do that.
• 51:10
  SPEAKER_05: Let's let's do real quick, Super Nash.
• 51:13
  SPEAKER_05: Let's do this Evan Will or this Heaven Hill 35th anniversary because I want to do this one, and you know what?
• 51:21
  SPEAKER_05: And you guys give me crap that it said, I want to ask you a question.
• 51:25
  SPEAKER_05: I want you to look at this bottle right here, and then I want you to put that Evan Williams 23 out there.
• 51:32
  SPEAKER_05: Just put it next to me.
• 51:33
  SPEAKER_05: Oh, no.
• 51:33
  SPEAKER_05: So similar.
• 51:34
  SPEAKER_05: Same exactly.
• 51:35
  SPEAKER_05: What do you mean similar?
• 51:37
  SPEAKER_05: They're the exact same bottle.
• 51:38
  SPEAKER_12: So why do you uh this is a lighter blue?
• 51:44
  SPEAKER_05: Yeah, not mine, his maybe, but not looking at 23 years old.
• 51:50
  SPEAKER_06: Well, you know what, Jeff?
• 51:51
  SPEAKER_06: If you had an Evan Williams 23 to compare it to, we could tell.
• 51:55
  SPEAKER_12: Yeah.
• 51:57
  SPEAKER_12: Yeah, if you had something to make your point just stand out a little bit more.
• 52:02
  SPEAKER_12: Hey, that that would be good.
• 52:05
  SPEAKER_05: I didn't I didn't go to Evan Williams every Friday for three years.
• 52:10
  SPEAKER_05: I went to Javasi.
• 52:11
  SPEAKER_05: You want me to ever pick it up when we went?
• 52:15
  SPEAKER_11: I got this at the KBF festival, and I got that 23 year.
• 52:19
  SPEAKER_12: That's what I picked up when we all three went by there.
• 52:22
  SPEAKER_12: Yeah, you picked a 20.
• 52:24
  SPEAKER_05: It was available to oh, that's because yes, it was available.
• 52:28
  SPEAKER_05: This one hit me for 224, and that would have hit me for 400, and I would have been killed and castrated when I got home.
• 52:35
  SPEAKER_05: So that's probably why that didn't happen.
• 52:37
  SPEAKER_12: Yeah, you have to be the first time.
• 52:40
  SPEAKER_06: You'll serve you're you would have survived it.
• 52:44
  SPEAKER_06: I mean, you've been married this long, it's pretty much a given, you know, like pretty castrated.
• 52:53
  SPEAKER_12: You you see, I got I got both of them.
• 52:55
  SPEAKER_12: I I'm the man in my house.
• 52:57
  SPEAKER_12: Oh boy, no, you didn't get both.
• 53:00
  SPEAKER_05: You picked the first one, you did not buy them both at the same time.
• 53:03
  SPEAKER_05: You put the first one up at Kentucky Bourbon Festival.
• 53:06
  SPEAKER_05: Sorry, honey.
• 53:09
  SPEAKER_05: I was just kidding.
• 53:10
  SPEAKER_06: Uh, just kidding.
• 53:13
  SPEAKER_05: Anyways, you got that poured up.
• 53:16
  SPEAKER_12: Oh, yeah.
• 53:17
  SPEAKER_12: That's what I was pre- that's what I was pre-sipping on.
• 53:20
  SPEAKER_12: This shit's good.
• 53:21
  SPEAKER_05: This shit's good, but I will say now this blend we're Yeah.
• 53:27
  SPEAKER_05: You want to talk about it?
• 53:29
  SPEAKER_05: Or shall I?
• 53:30
  SPEAKER_05: You talk about it.
• 53:32
  SPEAKER_12: All right, I'll I'll get the AI.
• 53:35
  SPEAKER_12: This Heaven Hill Kentucky Bourbon Festival 35th anniversary commemorative release is a limited edition blend of 10, 12, and 13-year-old straight bourbons bottled at 113.5 proof.
• 53:51
  SPEAKER_12: The expression presents a general aroma with notes of leather and caramel leading to a rich palate of dark fruits and a warming finish.
• 54:02
  SPEAKER_05: What was it?
• 54:05
  SPEAKER_05: The proof 113.5.
• 54:09
  SPEAKER_05: No, what was the the years?
• 54:11
  SPEAKER_05: 10, 12, and 13 years?
• 54:12
  SPEAKER_05: 10, 12, and 13 years.
• 54:14
  SPEAKER_05: Yep.
• 54:19
  SPEAKER_05: And and and what is the what was the brand that they were pulling from?
• 54:25
  SPEAKER_12: Heaven Hill.
• 54:27
  SPEAKER_12: The Heaven Hill brand.
• 54:29
  SPEAKER_05: Does that mean if it's Heaven Hill, that it can be any of them?
• 54:33
  SPEAKER_05: It just is Heaven Hill.
• 54:34
  SPEAKER_05: Like they can pull a 13-year-old Elijah Craig, a 12-year-old Evan William.
• 54:39
  SPEAKER_05: I understand, but tell me what Heaven is Heaven Hill a different mash bill.
• 54:45
  SPEAKER_05: It's from the Heaven Hill Heritage Collection.
• 54:50
  SPEAKER_06: Hmm.
• 54:51
  SPEAKER_06: So that would probably be like a lot of the bottles or barrels that make the William Heavenhill bottle line.
• 54:59
  SPEAKER_12: And it's got the mash bill on this bottle: 57% wheat, 37% corn, 12% malted barley.
• 55:07
  SPEAKER_05: So Heaven Hill is a frickin' wheat whiskey?
• 55:12
  SPEAKER_05: A wheat whiskey, yeah.
• 55:14
  SPEAKER_05: So this is a wheat whiskey, probably.
• 55:18
  SPEAKER_05: I don't I don't care.
• 55:19
  SPEAKER_05: That would be, or is it say it's a bourbon?
• 55:22
  SPEAKER_05: I wanna s now we're talking.
• 55:27
  SPEAKER_12: This is a bourbon whiskey.
• 55:30
  SPEAKER_05: So it's not Heaven Hill.
• 55:32
  SPEAKER_12: So it's gonna be a different mashville.
• 55:35
  SPEAKER_05: Yeah, uh huh.
• 55:39
  SPEAKER_12: Oh boy.
• 55:40
  SPEAKER_12: This is gonna get this is gonna get the people riled up.
• 55:50
  SPEAKER_05: Who was the blender?
• 55:52
  SPEAKER_05: Was it I don't know.
• 55:58
  SPEAKER_05: The Kentucky Bourbon Festival brings together bourbon lovers, distilleries, tastings, education, and experiences in the bourbon capital of the world.
• 56:12
  SPEAKER_05: Cheers to celebrating 35 years of bourbon tradition and community.
• 56:21
  SPEAKER_05: Yeah, we probably should have looked this bottle up and seen how it got blended.
• 56:26
  SPEAKER_05: It's the commemorative release.
• 56:30
  SPEAKER_05: I mean, look, I've got I've got what's kind of cool, you gotta admit, guys.
• 56:38
  SPEAKER_05: Look, I've got the logo here, and then right behind me on the on the barrel head, I got the barrel head back there.
• 56:48
  SPEAKER_05: Look, it's like a little on the glass.
• 56:51
  SPEAKER_05: It goes.
• 56:52
  SPEAKER_05: Yeah, you do.
• 56:53
  SPEAKER_05: I got those two, but somewhere.
• 56:57
  SPEAKER_05: Somewhere.
• 56:59
  SPEAKER_05: Did did you get a couple of those CT2?
• 57:02
  SPEAKER_06: The the glasses from the KBF?
• 57:05
  SPEAKER_05: Yeah.
• 57:06
  SPEAKER_06: I got one because I was supposed to get one.
• 57:11
  SPEAKER_05: I I got I got I got way more than one.
• 57:15
  SPEAKER_05: I only got one.
• 57:16
  SPEAKER_05: Oh, okay.
• 57:18
  SPEAKER_05: I followed, I'm a rule follower.
• 57:21
  SPEAKER_05: Well, Roxy Roxy went, so I should have two, but that doesn't count what what I had five different five different wristbands.
• 57:30
  SPEAKER_06: Well, in I got if I'd have gone season, I would have got more.
• 57:37
  SPEAKER_05: Did I show you guys this?
• 57:38
  SPEAKER_05: What I did, and then so after the the festival, I was hanging out with Randy at at Scout and Schowler, and I was able to get his.
• 58:00
  SPEAKER_12: Kurt says, Yeah, the mash bill is 78 corn, 12 rye, and 12 malted barley.
• 58:05
  SPEAKER_12: Thank you.
• 58:06
  SPEAKER_05: Thank you.
• 58:06
  SPEAKER_12: Oh, nope, nope, that don't work.
• 58:11
  SPEAKER_12: That's 102%.
• 58:13
  SPEAKER_05: So this math.
• 58:17
  SPEAKER_05: See that, CT?
• 58:19
  SPEAKER_12: Maybe 10% malted barley.
• 58:22
  SPEAKER_05: So that's all my wristbands from all the years.
• 58:26
  SPEAKER_05: Plus, it's Randy's actual lanyard with his past this year with his picture on it.
• 58:35
  SPEAKER_05: And I was like, he goes, so we're sitting there and he goes, I go, you probably, he goes, you probably want my lanyard.
• 58:43
  SPEAKER_05: And I go, yeah.
• 58:47
  SPEAKER_05: He goes, what?
• 58:48
  SPEAKER_05: Really?
• 58:48
  SPEAKER_05: I'm like, absolutely.
• 58:50
  SPEAKER_05: I go, if you give me, if you give me your lanyard, I'll put it in a shit.
• 58:54
  SPEAKER_05: Oh, here, I'll show it to you.
• 58:56
  SPEAKER_05: You can even show it.
• 58:57
  SPEAKER_05: I'll put it in a shadow box with all my other perfect bands.
• 59:04
  SPEAKER_05: And there it is in the shadow box.
• 59:06
  SPEAKER_05: You can see his face.
• 59:06
  SPEAKER_05: You see his little face peeking out there.
• 59:09
  SPEAKER_05: Now he gave me one without his it's still one of the badges to put in here eventually, but he wanted this one back.
• 59:19
  SPEAKER_05: It's just like so that like I got back and I put it in the shadow box in like five minutes, so I should could show him a picture with it in the shadow box.
• 59:28
  SPEAKER_05: I mean, in the past, I think I wore I wore the the bands like for an extra week.
• 59:38
  SPEAKER_05: It's it it's it's it's still special, but it's not we've done it so many times.
• 59:44
  SPEAKER_05: It's not like you know, the first time whatever.
• 59:47
  SPEAKER_05: The first time's always whatever.
• 59:48
  SPEAKER_06: When you my bands are still hanging from my gear shifts on both of my trucks.
• 59:52
  SPEAKER_06: There you go.
• 59:55
  SPEAKER_06: Yep.
• 59:56
  SPEAKER_05: I mean, it's it is cool to be able to media.
• 59:59
  SPEAKER_12: I mean in a drawer with everything, all the badges, the buttons, the holders, everything.
• 1:00:07
  SPEAKER_05: Well, the media pass you we get a staff, a media, and then we also get a regular, and then the you know, this year I think I had four between the VIP, the regular, the the media, and the staff.
• 1:00:23
  SPEAKER_05: And and which one's the most important to us?
• 1:00:27
  SPEAKER_05: It's the staff.
• 1:00:29
  SPEAKER_05: The staff want to have it.
• 1:00:31
  SPEAKER_05: That gets gets us where we want to be so we can do what we need to be.
• 1:00:35
  SPEAKER_05: I mean, I think the coolest part of Kentucky Bourbon Festival this year for me was actually getting to that's right, Kurt.
• 1:00:42
  SPEAKER_12: I agree with you.
• 1:00:44
  SPEAKER_12: He said he always gives 102.
• 1:00:47
  SPEAKER_12: 100% is just average.
• 1:00:50
  unknown: There you go.
• 1:00:51
  SPEAKER_05: What's up, Matt Lisen?
• 1:00:52
  SPEAKER_05: Lisen.
• 1:00:53
  SPEAKER_05: All right, quick, Nash.
• 1:00:55
  SPEAKER_05: Let's do the fastest barrel break barrel bottle breakdown ever.
• 1:01:00
  SPEAKER_05: Barrel break bottle down.
• 1:01:01
  SPEAKER_05: All right, so you could give this nose up to a four.
• 1:01:08
  SPEAKER_05: It's got some nice notes.
• 1:01:10
  SPEAKER_05: There's some graham cracker, there's some vanilla, a little bit of apple, maybe a little bit of honey.
• 1:01:20
  SPEAKER_05: It's nice.
• 1:01:22
  SPEAKER_05: I get the honey and the apple.
• 1:01:26
  SPEAKER_05: And then there's just that graham cracker flavor.
• 1:01:29
  SPEAKER_12: Now this I was almost gonna say cinnamon crisp.
• 1:01:33
  SPEAKER_05: Yeah.
• 1:01:35
  SPEAKER_05: Now, now this one is delivering what you call it for us, right?
• 1:01:39
  SPEAKER_05: It delivers proof for us, correct?
• 1:01:43
  SPEAKER_05: Where is my light?
• 1:01:46
  SPEAKER_05: There it is.
• 1:01:48
  SPEAKER_05: Let's see, what proof are we?
• 1:01:50
  SPEAKER_05: 13.5.
• 1:01:51
  SPEAKER_05: 118?
• 1:01:53
  SPEAKER_12: 113.5.
• 1:01:54
  SPEAKER_05: 113.5.
• 1:01:55
  SPEAKER_05: So we're gonna, I would imagine the body on this is gonna be bigger, but I would say on the nose, it's it's nice, better than average, but I'm it's it's special, so I'm gonna give those.
• 1:02:07
  SPEAKER_05: I give it a three.
• 1:02:09
  SPEAKER_12: I agree.
• 1:02:10
  SPEAKER_12: I was about to say I give it a three, two.
• 1:02:15
  SPEAKER_12: All right, yeah, it's nothing like that 21 year.
• 1:02:17
  SPEAKER_12: That 21 year had a lot going on.
• 1:02:20
  SPEAKER_12: Yeah, that I gave that a but up up.
• 1:02:22
  SPEAKER_05: This is this one's just about average, though.
• 1:02:25
  SPEAKER_05: All right, viscosity on the beck a roll.
• 1:02:34
  SPEAKER_05: Oh dear God.
• 1:02:37
  SPEAKER_05: There we go.
• 1:02:40
  SPEAKER_05: The shell game Beccarole.
• 1:02:44
  SPEAKER_12: Body's pretty good on it.
• 1:02:46
  SPEAKER_12: Pretty thick in the mouth.
• 1:02:49
  SPEAKER_12: Little chewing.
• 1:02:51
  SPEAKER_12: Looks great in the glass.
• 1:02:55
  SPEAKER_12: I'm gonna give it a three.
• 1:03:01
  SPEAKER_05: What's up?
• 1:03:02
  SPEAKER_05: Almost.
• 1:03:06
  SPEAKER_05: I'm giving the body a four because it's everywhere.
• 1:03:11
  SPEAKER_05: And I'm not gonna repeat what you said.
• 1:03:16
  SPEAKER_12: What did I say something out of the ordinary?
• 1:03:21
  SPEAKER_12: Out of the ordinary for Super Nash?
• 1:03:23
  SPEAKER_12: Nope.
• 1:03:27
  SPEAKER_05: So all right, taste.
• 1:03:31
  SPEAKER_05: So it this this brings back what I mean Heaven Hill.
• 1:03:40
  SPEAKER_05: You know, I still have some of that bottle that you did bottle bottle your way, or bottle your, what was it called?
• 1:03:47
  SPEAKER_05: Bourbon your way.
• 1:03:50
  SPEAKER_05: Yeah, that that Heaven Hill one that you did, and then you gave me that bottle, part of that bottle.
• 1:03:55
  SPEAKER_05: Yeah.
• 1:03:55
  SPEAKER_05: I still have some of that.
• 1:04:05
  SPEAKER_05: All right, flavor.
• 1:04:09
  SPEAKER_05: Tons of caramel.
• 1:04:14
  SPEAKER_05: And it goes to apple.
• 1:04:16
  SPEAKER_05: It's like it's like a caramel, I mean it's a great caramel, yeah.
• 1:04:20
  SPEAKER_05: I mean the apple right now when you breathe in, is like after you've eaten that fresh flavor of an apple when you you know, after you bit into an apple.
• 1:04:34
  SPEAKER_12: That goes away and it goes peppery.
• 1:04:37
  SPEAKER_05: It is peppery on the finish.
• 1:04:40
  SPEAKER_04: Yeah.
• 1:04:42
  SPEAKER_05: It hurts my tongue.
• 1:04:51
  SPEAKER_12: This is on you.
• 1:04:51
  SPEAKER_12: What do you think?
• 1:04:55
  SPEAKER_05: I give it four out of five.
• 1:05:02
  SPEAKER_12: It's got some good flavors going on.
• 1:05:06
  SPEAKER_05: This is where the fin the finish.
• 1:05:10
  SPEAKER_05: Now, when I was drinking it the other night with Spanky, I was not picking up the pepper that you're picking.
• 1:05:17
  SPEAKER_05: It was not as peppery off the crack.
• 1:05:20
  SPEAKER_05: It was a little, I want to say, easier.
• 1:05:26
  SPEAKER_12: I poured this up before we right before we uh started podcasting.
• 1:05:31
  SPEAKER_12: But the even the that pepper that peppery boy, it's got it's got a warm, peppery finish.
• 1:05:37
  SPEAKER_05: But does the count do in the finish, C T, do you think if that my mouth feels like I just ate an apple, that's part of the finish?
• 1:05:47
  SPEAKER_05: Like, like even my teeth feel like I I bit the apple.
• 1:05:51
  SPEAKER_06: Well, that's part of the finish.
• 1:05:53
  SPEAKER_06: Whether it stays in your palate or goes down your throat, it's still the finish.
• 1:05:58
  SPEAKER_06: I mean, in my opinion, at least.
• 1:06:02
  SPEAKER_06: Yeah, that's what I was asking for.
• 1:06:04
  SPEAKER_12: That's for sure.
• 1:06:05
  SPEAKER_12: Apple-y flavor is all up front.
• 1:06:09
  SPEAKER_12: But then as soon as you swallow it back, it goes to that caramel, that oaky, sort of leathery taste.
• 1:06:19
  SPEAKER_12: Peppery.
• 1:06:21
  SPEAKER_05: Yeah, I'll give you that.
• 1:06:22
  SPEAKER_05: But then what's left?
• 1:06:23
  SPEAKER_05: I think this has got a great, great finish.
• 1:06:25
  SPEAKER_05: But I what what I taste in my mouth afterwards, like not the after taste that's happening, that kind of goes to the back of your throat, and then you're just tasting it in your like you can you it's in your mouth, but you really taste that finish is always like happening in your brain because you're thinking about the flavors, and the flavors aren't really aren't actually tasting these flavors.
• 1:06:50
  SPEAKER_12: The I'm getting the apple on the sides of my tongue, and that caramel.
• 1:06:56
  SPEAKER_12: To me, this has got a fantastic finish.
• 1:06:58
  SPEAKER_05: Yeah, I'm gonna give it five for the finish.
• 1:07:06
  SPEAKER_05: The apple flavor or the apple mouthfeel, as if I ate an apple, which is there, is what will is exceptional to make it have a five finish for me.
• 1:07:19
  SPEAKER_05: If I was go, if I took that away, I would give it a four.
• 1:07:23
  SPEAKER_05: But I never experienced this before.
• 1:07:26
  SPEAKER_05: So five.
• 1:07:28
  SPEAKER_05: That's what she said.
• 1:07:32
  SPEAKER_05: I hope so.
• 1:07:34
  SPEAKER_05: That's what I strive for.
• 1:07:39
  SPEAKER_12: Uh he gave it a 16, and I gave it a
• 1:07:51
  SPEAKER_05: Did you get those tickets email?
• 1:07:55
  SPEAKER_05: Yeah.
• 1:07:55
  SPEAKER_05: Okay.
• 1:07:57
  SPEAKER_05: I don't know if Rachel's gonna go.
• 1:07:58
  SPEAKER_05: She was we were talking and she was like she wasn't enthusiastic, so I'll probably be going myself.
• 1:08:06
  SPEAKER_06: I'm still trying to work out because I've got my grandson to bring him because Henrik Farms is doing it's a 21-year-old thing.
• 1:08:19
  SPEAKER_06: So you I can't bring him, so I've gotta try to figure out if I'm gonna be able to make it work.
• 1:08:25
  SPEAKER_06: Oh yeah, I I didn't know that, and one of my friends messaged me and he's like, hey, you might want to check, and then I text Joe, or he texts Joe and I text Joe, and he's like, Yeah, Henrik does like a special, like, this is the only event they do, or not the only, but this event they put a 21-year and over thing on it.
• 1:08:47
  SPEAKER_05: Well, you could you can bring him, but you couldn't take him in it, right?
• 1:08:57
  SPEAKER_05: Right.
• 1:08:57
  SPEAKER_05: Yeah, which doesn't make any sense.
• 1:08:59
  SPEAKER_05: Nope.
• 1:09:00
  SPEAKER_05: I mean, also, if you have him strapped to your chest, you might dribble on him, and it might be a that might not be the best thing.
• 1:09:08
  SPEAKER_06: Well, no, I I had planned on if if he was coming, um Rachel was gonna come and she was gonna, you know, do that and all that stuff.
• 1:09:19
  SPEAKER_05: Yeah, except for the fact that now she'd have to be outside and you'd be inside, and then that would just be all bad.
• 1:09:26
  SPEAKER_06: That's no, no, it it would only work if she could walk around with them and like say hi to everybody.
• 1:09:31
  SPEAKER_05: No, I understand.
• 1:09:32
  SPEAKER_05: I completely understand.
• 1:09:34
  SPEAKER_05: That wouldn't even work in my situation.
• 1:09:37
  SPEAKER_05: That wouldn't even work with my Rachel.
• 1:09:39
  SPEAKER_05: There's just no way.
• 1:09:40
  SPEAKER_12: Because wrap this up and give that final on the on this.
• 1:09:46
  SPEAKER_05: What is the final?
• 1:09:48
  SPEAKER_05: I did.
• 1:09:48
  SPEAKER_05: We wrapped it up.
• 1:09:49
  SPEAKER_12: The final, all right.
• 1:09:51
  SPEAKER_12: Final was 18 on Elijah Craig and 15.5 on the Kate Heavenhill KBF 35th anniversary commemorative edition.
• 1:10:03
  SPEAKER_05: So they kind of did the what you get for your money kind of thing, right?
• 1:10:07
  SPEAKER_05: One was one was one was$2.99 and the other one was$225, and it's one the$2.99 delivered at 18.
• 1:10:16
  SPEAKER_05: I mean, that's rare.
• 1:10:18
  SPEAKER_05: I mean, I think I think that I think if you have the money, that's that's the key.
• 1:10:22
  SPEAKER_05: You can't, you know, and you have the money and you're spending money.
• 1:10:25
  SPEAKER_05: This is a good at$2.99.
• 1:10:29
  SPEAKER_05: It's you got an 18 out of 18, in our opinion, and you get a box that lights up your bottle.
• 1:10:38
  SPEAKER_05: And the box isn't is is a very, very well-made box.
• 1:10:44
  SPEAKER_05: I mean, above and beyond.
• 1:10:46
  SPEAKER_05: It's better than a it's better than a booker's box.
• 1:10:49
  SPEAKER_05: Bookers are nice, but this is all sand finished.
• 1:10:52
  SPEAKER_05: It's got in, you know, it's got laser what called laser ingrained.
• 1:10:58
  SPEAKER_05: Yeah, I mean, the whole thing is, I mean, you can just feel the texture and whatever.
• 1:11:04
  SPEAKER_05: So it's a it's a I'm gonna say you got it, it doesn't deliver bang for your buck, but you get your money's worth on that one.
• 1:11:15
  SPEAKER_05: Because a lot of times you get a 21-year-old and you taste it, and it's too oaky, and you just paid five thousand dollars.
• 1:11:26
  SPEAKER_12: I'm telling you, these two, this 23-year and this 21-year-old I'm glad that I bought them.
• 1:11:32
  SPEAKER_12: Because this will be these bottles, as good as this tastes, will be like special pours for me, you know?
• 1:11:40
  SPEAKER_12: It won't be my like my every weekend tour, you know, with this with a off-brand cigar.
• 1:11:48
  SPEAKER_12: It I'll have a nice cigar with it, and it'll be just, you know, just a special time.
• 1:11:55
  SPEAKER_06: All right, so Nash, other than a Liga Pravada, because we know that would be your what would you put with that Elijah Crape 21?
• 1:12:04
  SPEAKER_12: Oh my gosh.
• 1:12:05
  SPEAKER_12: I've got a perfect cigar right there right now that we're smoking on.
• 1:12:10
  SPEAKER_12: These are Drew made by Drew Estate, and they're Kentucky fire cured leaves.
• 1:12:18
  SPEAKER_06: Is that the ones that are kind of like the smoky ones?
• 1:12:22
  SPEAKER_06: There's there's they they make like one that's like tastes like Tabasco.
• 1:12:27
  SPEAKER_12: No, this this one doesn't taste like Tabasco.
• 1:12:30
  SPEAKER_12: These are almost they're a little bit more heavier than the limestone branch cigars.
• 1:12:38
  SPEAKER_12: Okay.
• 1:12:39
  SPEAKER_12: Okay, just a little bit more heavier than that.
• 1:12:42
  SPEAKER_12: And on the on the last fifth of the cigar, it's got a dark wrapper on it.
• 1:12:49
  SPEAKER_12: And so it's got the the lighter, lighter brown wrapper for the four first four fifths of the cigar.
• 1:12:57
  SPEAKER_12: And it's gives a great flavor to it.
• 1:13:01
  SPEAKER_12: And that's what I that's what I'd pair with the 21 year.
• 1:13:04
  SPEAKER_05: All right.
• 1:13:06
  SPEAKER_05: All right, guys.
• 1:13:07
  SPEAKER_05: Let's uh wrap this up.
• 1:13:09
  SPEAKER_05: I'm gonna then we'll send it out to the what you call it?
• 1:13:12
  SPEAKER_05: I'm gonna be off quick.
• 1:13:13
  SPEAKER_05: I think you're gonna be off quick.
• 1:13:14
  SPEAKER_05: Uh I'm gonna, you know, because I want I got a bunch of stuff I gotta do.
• 1:13:17
  SPEAKER_05: I stayed on till freaking quarter to one.
• 1:13:20
  SPEAKER_05: I mean too.
• 1:13:21
  SPEAKER_12: Like I said, I got I gotta get up.
• 1:13:22
  SPEAKER_05: I'll get everybody on, we'll say we'll say hi, and then I'll turn it over and hop off.
• 1:13:27
  SPEAKER_05: I'll turn off Facebook and YouTube tonight.
• 1:13:29
  SPEAKER_05: It's gonna be an early one.
• 1:13:30
  SPEAKER_05: But with that said, everybody w scotchy bourbonboys.com for all things Scotchy Bourbon Boys.
• 1:13:39
  SPEAKER_12: I'm a swag.
• 1:13:41
  SPEAKER_05: I'm thinking that it would be cool if the there's Kirk was I made mention that maybe he could write a paragraph or do what Young knows used to do on the pod on the on the website where once a month he does, you know, he highlights something and we can we could post it there.
• 1:13:59
  SPEAKER_05: And then also it would be cool is when we did barrel bottle breakdowns, that we could update the website and put our barrel bottle breakdowns rankings on the website so people could see.
• 1:14:12
  SPEAKER_05: So that's a possibility that I can work on.
• 1:14:14
  SPEAKER_05: The other thing is with with from what I've been seeing with Chat GPT and AI, you can design websites to do whatever you want.
• 1:14:23
  SPEAKER_05: And I've been watching some people do some things with programs and everything.
• 1:14:27
  SPEAKER_05: I mean, designing an app for the Scotchy Bourbon Boys, you can just basically ask it and it will design it and put it together, and then ask it to do whatever you want.
• 1:14:37
  SPEAKER_05: So this is gonna get exciting, I really think.
• 1:14:40
  SPEAKER_05: About what we can do and put out there.
• 1:14:43
  SPEAKER_05: So I'm really I just did an ad for Middle West Spirits here.
• 1:14:48
  SPEAKER_05: I'll just quick CT.
• 1:14:50
  SPEAKER_05: Watch this.
• 1:14:52
  SPEAKER_05: I did it, it is in no okay, quick.
• 1:14:57
  SPEAKER_05: It's uh on my messenger.
• 1:14:59
  SPEAKER_05: Messenger.
• 1:15:00
  SPEAKER_05: It's stuck over there.
• 1:15:02
  SPEAKER_05: Okay, listen to this ad.
• 1:15:04
  SPEAKER_05: This is this is all gronk.
• 1:15:09
  SPEAKER_00: Middle West Spirit starts at the source in the soil of Ohio's farmland.
• 1:15:14
  SPEAKER_00: Since 2008, we've built our distillery around a single belief that the best spirits begin where they're planted.
• 1:15:20
  SPEAKER_00: Today, that means 25,000 acres of dedicated Ohio farmland, grown to our standards by trusted agriculture partners, feeding our 15-acre distillery campus in Columbus.
• 1:15:31
  SPEAKER_00: We mill that grain on site, then distill, age, and bottle every spirit ourselves.
• 1:15:36
  SPEAKER_00: True crop-to-cask philosophy for our own brands and for the partners who trust us to make theirs.
• 1:15:41
  SPEAKER_00: It's a standard we've held since the beginning, and one that now shapes a portfolio of distinct brands, each true to its own character, each held to the same uncompromising craft.
• 1:15:52
  SPEAKER_00: Middle West Spirits, Columbus, Ohio.
• 1:15:56
  SPEAKER_05: I mean, I typed in that lit that that body copy off what Steven gave me, and then I spent 15 minutes and had that.
• 1:16:08
  SPEAKER_05: You for me to do my own reading is at least at least three to four hours to record it, record it right, and whatever.
• 1:16:18
  SPEAKER_05: What did you think of that?
• 1:16:21
  SPEAKER_05: I mean, it's it's pretty professional.
• 1:16:23
  SPEAKER_05: So what I mean, there's a lot of stuff that we can do coming up, so I'm excited.
• 1:16:28
  SPEAKER_05: All right, and then we're on Facebook, Instagram, YouTube, and X, along with iHeart, Spotify, and Apple.
• 1:16:36
  SPEAKER_05: Make sure that whether you listen to us or like us, leave us good feedback.
• 1:16:39
  SPEAKER_05: Go to Apple and leave a good review, please, please, please.
• 1:16:43
  SPEAKER_05: And then also remember, good bourbon, it was good friends and good times.
• 1:16:50
  SPEAKER_05: Make sure that you don't drink and drive, drink responsibly, and live your life uncovered and unfiltered.
• 1:17:02
  SPEAKER_05: And once again, AI is going to take us out.